KR102645613B1 - Fermented ssanghwa tea using wolfberry and deodeok and manufacturing method thereof - Google Patents

Abstract

Ssanghwa tea prepared according to the present invention contains magnolia extract, which has effects such as fatigue recovery, immunity enhancement, blood circulation improvement, cold prevention, and liver function improvement, and is especially effective in treating chronic cough, phlegm, asthma, allergic rhinitis, and sinusitis. It improves bronchial diseases and has the same high nutritional content and type as conventional Ssanghwa tea, but has an effect suited to the tastes of modern people. In addition, although the Ssanghwa tea manufactured according to the present invention contains magnolia extract, it maintains the taste, aroma and flavor of Ssanghwa tea while reducing the unique taste and aroma of magnolia flowers, and has the effect of harmoniously dissolving the flavor of magnolia flowers into Ssanghwa tea. , It has the effect of selectively alleviating the pungency of magnolia flowers while minimizing the destruction of beneficial active ingredients.

Description

Fermented ssanghwa tea using wolfberry and deodeok and manufacturing method thereof}

The present invention relates to fermented Ssanghwa tea using goji berry and deodeok and a method for producing the same. Specifically, it relates to a fermented Ssanghwa tea using goji berry and deodeok as main ingredients and a method for producing the same.

Looking at contemporary beverage development trends, the main focus is on the development of various types of functional beverages or teas that reflect interest in health rather than simple recreational beverages of the past. In line with the needs of the times, various types of beverages or teas are being developed in consideration of health. For example, as teas containing oriental herbal medicine as main ingredients, various types such as Ssanghwa tea, ginseng tea, Goji berry tea, Eucalyptus tea, and Chrysanthemum berry tea are known.

Among them, Ssanghwa tea, unlike conventional teas that mainly use single-ingredient herbal medicines, is derived from Ssanghwa-tang, which is manufactured using various types of tree bark, leaves, stems, fruits, roots, etc., and contains various types of herbal medicines. Ssanghwa tea has various benefits, including preventing colds and restoring energy. Specifically, Ssanghwa tea has the effect of Ssanghwa-tang, which warms the body and improves physical strength, but has a higher water content than Ssanghwa-tang and reduces the strong taste and aroma, making it easier to drink.

Nevertheless, Korea's traditional teas, including Ssanghwachas, still have the problem of being unpalatable to modern people. Therefore, commercially available Ssanghwacha has limitations in that it is not popular among various age groups, such as being consumed only by certain older enthusiasts. The reality is that Ssanghwa tea is not as popular as coffee or green tea in terms of palatability, and there are not many consumers who drink it expecting a definite pharmacological effect. Accordingly, the focus of development of Ssanghwacha should be an appropriate balance of palatability with efficacy and functionality.

Therefore, specialized research is needed on Ssanghwa tea and its manufacturing method that are as high in nutritional content as conventional Ssanghwa tea, but are suitable for the tastes of modern people.

Korean Patent Publication No. 10-2267801 (2021.06.16)

The purpose of the present invention is to provide a Ssanghwa tea suitable for the tastes of modern people and a method for producing the same, while having the same high level of nutritional components and content as the conventional Ssanghwa tea.

The specific purpose of the present invention is to relieve fatigue, increase immunity, improve blood circulation, prevent colds, and improve liver function, and is especially effective in improving bronchial diseases such as chronic cough, phlegm, asthma, allergic rhinitis, and sinusitis. .

Another specific object of the present invention is to provide a Ssanghwa tea that selectively alleviates the pungency of magnolia flowers while minimizing the destruction of beneficial active ingredients, and a method for producing the same, even though it is manufactured including magnolia extract.

Another specific object of the present invention is a Ssanghwa tea and a method for producing the same, which maintains the taste, aroma and flavor of Ssanghwa tea while reducing the unique taste and aroma of magnolia flowers, and harmoniously dissolves the flavor of magnolia flowers into Ssanghwa tea, even though it is manufactured including magnolia extract. is to provide.

Fermented Ssanghwa tea according to the present invention is manufactured by fermenting fermented magnolia syrup, and the fermented magnolia syrup is manufactured by fermenting a magnolia syrup mixture containing magnolia flowers and sugarcane stems.

In one example of the present invention, the magnolia syrup mixture may include 80 to 95% by weight of magnolia flowers and the remaining amount of sugarcane stems.

Preferably, the fermented Ssanghwa tea according to the present invention is manufactured by fermenting a Ssanghwa tea mixture containing fermented magnolia extract, deodeok root, goji berry fruit, and medicinal ingredients, and the fermented magnolia extract includes magnolia flowers, deodeok root, citron pulp, and sugarcane stem. It is manufactured by fermenting a magnolia extract mixture, and the medicinal ingredients include Paeonia, Rehmannia glutinosa, Angelica root, Cheongung, and Licorice root.

In one example of the present invention, the Ssanghwa tea mixture may include 30 to 60% by weight of magnolia extract, 5 to 20% by weight of goji berry fruit, 10 to 30% by weight of Codonodeok root, and 20 to 50% by weight of medicinal materials.

In one example of the present invention, the magnolia syrup mixture may include 30 to 90 parts by weight of colopod root, 30 to 90 parts by weight of citron pulp, and 30 to 90 parts by weight of sugarcane stems, based on 100 parts by weight of the magnolia flowers.

In one example of the present invention, the herbal medicine may include 50 to 200 parts by weight of Rehmannia glutinosa, 50 to 200 parts by weight of Angelica root, 50 to 200 parts by weight of Cheongung, and 50 to 200 parts by weight of licorice based on 100 parts by weight of Paeonia.

In one example of the present invention, the herbal medicine may further include one or two or more selected from the group consisting of acanthophyllis, yellow ginseng, jujube, ginger, and cinnamon.

In one example of the present invention, the herbal medicine is 50 to 200 parts by weight of Acanthopanax, 50 to 200 parts by weight of Hwanggui, 50 to 200 parts by weight of jujube, 50 to 200 parts by weight of ginger, and 50 to 200 parts by weight of cinnamon, based on 100 parts by weight of Paeonia. It may further include one or two or more selected from 200 parts by weight.

In one example of the present invention, the magnolia flower may include a first magnolia flower in which fresh magnolia flowers are immersed in water to remove some of the active ingredients, and a second magnolia flower in which dried magnolia flowers are heat-treated.

In one example of the present invention, the weight ratio of the first magnolia flower and the second magnolia flower may be 1:0.5 to 2.

In one example of the present invention, the water used for the first magnolia flower may be a mixed extract of Schisandra chinensis and corn silk. The extract may be prepared by hot water extraction of a mixture of Schisandra chinensis and corn silk in a weight ratio of 1:0.5 to 2 with water.

In one example of the present invention, the second magnolia flower may be obtained by mixing dried magnolia flowers with the water used for immersion in producing the first magnolia flowers and then heat-treating them.

In one example of the present invention, the mixing weight ratio of the water and the dried magnolia flowers used may be 1:3 to 30.

In one example of the present invention, the magnolia extract mixture may further include any one or two or more of calcium-containing coral extract, fucoidan, and honey.

In one example of the present invention, the magnolia extract mixture may include 0.1 to 3% by weight of calcium-containing coral extract, 0.1 to 3% by weight of fucoidan, and 0.1 to 1.5% by weight of honey.

In one example of the present invention, the fucoidan may be heat-treated at 60 to 70°C.

In one example of the present invention, in the magnolia syrup mixture, the fucoidan and the honey are mixed with each other in advance before mixing with other mixing materials, heat treated at 60 to 70 ° C., and then stirred with a foam kneader for 4 to 6 minutes. The fucoidan-honey mixture that has been treated and foamed can be applied by mixing with other mixtures.

In one example of the present invention, the magnolia syrup mixture may further include fermented rice germ powder, and the fermented rice germ powder may be prepared by mixing and fermenting rice extract, flaxseed, and fermented lactic acid bacteria and then drying them.

In one example of the present invention, the magnolia syrup mixture may include 0.1 to 5% by weight of fermented rice germ powder.

The fermented magnolia syrup production method according to the present invention includes a) a magnolia flower preparation step, b) a mixing step of preparing a magnolia syrup mixture by mixing the magnolia flowers, deodeok roots, citron pulp, and sugarcane stems, and c) the magnolia syrup preparation step. It includes a primary fermentation step of fermenting the mixture to produce fermented magnolia extract, and d) a secondary fermentation step of mixing and fermenting the fermented magnolia extract, deodeok root, goji berry fruit, and medicinal ingredients to produce fermented Ssanghwa tea.

In one example of the present invention, step a) may be a step of preparing a magnolia flower including a first magnolia flower and a second magnolia flower prepared from the following steps. The first magnolia flower may be manufactured including a1) a first magnolia flower production step of immersing the fresh magnolia flower in water to extract some of the active ingredients with water and then obtaining a magnolia flower, and the second magnolia flower is a2) dried flower. It may be manufactured including a second magnolia flower manufacturing step of heat treating the magnolia flower.

In one example of the present invention, step a2) may be a second magnolia flower production step in which water containing the active ingredient used for immersion in step a1) is mixed with dried magnolia flowers and then heat treated.

In one example of the present invention, the water used for the first magnolia flower in step a1) may be a mixed extract of Schisandra chinensis and corn silk, and the mixed extract is prepared by adding Schisandra chinensis and corn salt to water and stirring at 80 to 120°C. It may be a filtrate filtered after hot water extraction.

In one example of the present invention, immersion in step a1) may be performed for 0.5 to 10 hours.

In one example of the present invention, the heat treatment in step a2) may be performed at a temperature of 100°C or higher for 0.3 to 30 minutes.

In one example of the present invention, in step b), the magnolia extract mixture may further include one or more of calcium-containing coral extract, fucoidan, and honey.

In one example of the present invention, the magnolia syrup mixture in step b) may further include fermented rice germ powder, and the fermented rice germ powder is prepared by mixing and fermenting rice extract, flaxseed, and fermented lactic acid bacteria and then drying them. You can.

In one example of the present invention, when the fucoidan is used, step b) may include b1) heat treating the fucoidan and b2) mixing the heat treated fucoidan with other mixing materials.

In one example of the present invention, step b1) may be a step of mixing fucoidan and honey, heat treating them, and then forming a foam with a foam kneader to produce a fucoidan-honey mixed material, and step b2) It may include mixing the fucoidan-honey mixing material and other mixing materials.

In an example of the present invention, in step b1), the heat treatment may be heating performed at 63°C to 67°C, and foam formation may be performed for 4 to 6 minutes.

In one example of the present invention, step c) includes c1) a room temperature fermentation step of fermenting the magnolia syrup mixture at 20 to 35°C for 6 to 48 hours, and c2) fermenting the fermented magnolia syrup mixture at 0 to 5°C. It may include a low-temperature fermentation step of fermentation for 10 to 60 days.

In one example of the present invention, step d) is a secondary fermentation step in which fermented Ssanghwa tea is produced by mixing the fermented magnolia extract, deodeok root, goji berry fruit, and medicinal ingredients and fermenting at 10 to 30° C. for 1 to 4 months. You can.

Ssanghwa tea manufactured according to the present invention has the same high nutritional content and type as conventional Ssanghwa tea, but has an effect suited to the tastes of modern people.

Ssanghwa tea prepared according to the present invention has the effect of relieving fatigue, strengthening immunity, improving blood circulation, preventing colds, and improving liver function, and is especially effective in improving bronchial diseases such as chronic cough, phlegm, asthma, allergic rhinitis, and sinusitis. There is.

Although the Ssanghwa tea manufactured according to the present invention contains magnolia extract, it has the effect of selectively alleviating the pungency of magnolia flowers while minimizing the destruction of beneficial active ingredients.

Although the Ssanghwa tea manufactured according to the present invention contains magnolia extract, it maintains the taste, aroma and flavor of Ssanghwa tea while reducing the unique taste and aroma of magnolia flowers, and has the effect of harmoniously dissolving the flavor of magnolia flowers into Ssanghwa tea.

Hereinafter, the Ssanghwacha using wolfberry and deodeok according to the present invention and its manufacturing method will be described in detail.

Unless there is another definition in the technical and scientific terms used in this specification, they have meanings commonly understood by those skilled in the art to which this invention pertains, and the gist of the present invention is not unnecessarily explained in the following description. Descriptions of known functions and configurations that may be unclear are omitted.

In some cases in this specification, in order to avoid ambiguity of the concept of the present invention, well-known structures and devices may be omitted or may be shown in block diagram form focusing on the core functions of each structure and device.

'Include' mentioned in this specification is an open description that has the same meaning as expressions such as 'comprises', 'contains', 'has', 'characterized by', etc., and includes elements that are not additionally listed, Does not exclude materials or processes.

The singular form of the terms used in this specification may be interpreted to also include the plural form unless otherwise specified.

Numerical ranges as used herein include lower and upper limits and all values within that range, increments logically derived from the shape and width of the range being defined, all doubly defined values, and upper and lower limits of numerical ranges defined in different forms. Includes all possible combinations of Unless otherwise specified in the specification of the present invention, values outside the numerical range that may occur due to experimental error or rounding of values are also included in the defined numerical range.

Fermented Ssanghwa tea according to the present invention is manufactured including fermented magnolia syrup. The fermented magnolia syrup is manufactured by fermenting a magnolia syrup mixture containing magnolia flowers and sugarcane stems, and thus has excellent taste, aroma and flavor. And, it has the effect of high taste and preference. At this time, the composition ratio of the magnolia syrup mixture is not greatly limited, but it may be preferable to include, for example, 80 to 95% by weight of magnolia flowers and the remaining amount of sugarcane stems. In particular, the present invention is manufactured by further including the ingredients described below, so that the type and content of nutrients is as high as that of conventional Ssanghwa tea, and the taste, aroma and flavor are excellent, as the flavor of flowers can be harmoniously dissolved in Ssanghwa tea, and it is excellent for modern people. It has an effect that is more suited to their tastes.

Preferably, the fermented Ssanghwa tea according to the present invention is produced by fermenting a Ssanghwa tea mixture containing fermented magnolia extract, deodeok root, goji berry fruit, and medicinal ingredients. At this time, the fermented magnolia extract is manufactured by fermenting a magnolia extract mixture containing magnolia flowers, colodon roots, citron pulp, and sugarcane stems, and the medicinal ingredients include peony peony, Rehmannia glutinosa, Angelica root, Cheongung, and licorice.

In this way, by fermenting magnolia syrup containing deodeok fermented product, which is prepared by first fermenting deodeok roots together with magnolia flowers, together with deodeok roots, the flavor of deodeok can be further improved, and the fermented Ssanghwa tea can have a deeper flavor. It can provide taste and flavor. In addition, by fermenting the above-mentioned ingredients to produce fermented Ssanghwa tea, there is an effect of reducing the unique taste and aroma of magnolia flowers while maintaining the taste, aroma, and flavor of Ssanghwa tea, and at the same time, harmoniously dissolving the flavor of magnolia flowers into Ssanghwa tea. It also has the effect of selectively alleviating the pungency of magnolia flowers while minimizing the destruction of beneficial active ingredients.

Furthermore, the fermented Ssanghwa tea according to the present invention is manufactured including fermented goji berry and deodeok, and has effects such as fatigue recovery, immunity enhancement, blood circulation improvement, cold prevention, and liver function improvement. It is also effective in improving bronchial diseases such as phlegm, asthma, allergic rhinitis, and sinusitis, and is especially effective in stopping coughs such as cough with sputum and dry cough.

The composition ratio of the Ssanghwa tea mixture is not greatly limited as long as the above-mentioned effect can be achieved, but the Ssanghwa tea mixture contains 30 to 60% by weight of magnolia extract, 5 to 20% by weight of goji berry fruit, 10 to 30% by weight of Codon root, and 20 to 20% by weight of medicinal materials. It may be preferable to include 50% by weight, specifically 35 to 55% by weight of magnolia extract, 7 to 15% by weight of goji berry fruit, 10 to 20% by weight of colodon root, and 25 to 40% by weight of medicinal materials.

The fermented magnolia syrup is manufactured by including magnolia flowers as the main ingredient, and the composition ratio of the magnolia syrup mixture may be sufficient to achieve the above-mentioned effects. In a preferred example, the magnolia syrup mixture may include 30 to 90 parts by weight of Codonopsis root, 30 to 90 parts by weight of citron pulp, and 30 to 90 parts by weight of sugarcane stems, based on 100 parts by weight of the magnolia flowers, and specifically, colopod root. It may include 40 to 80 parts by weight, 40 to 80 parts by weight of citron pulp, and 40 to 80 parts by weight of sugarcane stems.

The magnolia flowers may be fresh magnolia flowers, dried magnolia flowers, or both, and preferably fresh magnolia flowers and dried magnolia flowers are used together. Here, ‘fresh magnolia flowers’ refer to magnolia flowers that have not gone through a separate drying process, and ‘dried magnolia flowers’ refer to the ‘fresh magnolia flowers’ that have been dried and the moisture has evaporated. In the case of fresh magnolia flowers, they can be used as they are, but it may be preferable to use fresh magnolia flowers in which some of the active ingredients, including spicy taste-causing ingredients, have been removed by immersing the fresh magnolia flowers in water. In the case of dried magnolia flowers, naturally dried or heat dried can be used, and hot air dried at a specific temperature, for example, above 40°C and below 70°C may be more preferable.

As a more preferable example of using fresh magnolia flowers and dried magnolia flowers together, the magnolia flowers in the magnolia syrup mixture include first magnolia flowers in which some of the active ingredients are removed by immersing fresh magnolia flowers in water; and a second magnolia flower obtained by heat-treating dried magnolia flowers.

In detail, in the case of the first magnolia flower, the freshly bloomed magnolia flower is immersed in water for a certain period of time so that some of the active ingredients, including ingredients causing a spicy taste, are extracted with water and removed. When some of the active ingredients containing the pungency-causing ingredient are extracted with water, the fresh magnolia flowers are filtered from the water containing the active ingredient and the water containing the active ingredient is separated from the fresh magnolia flowers, thereby producing a first magnolia flower from which the pungency-causing ingredient has been removed. can do.

The immersion time may be long enough to remove the pungency-causing ingredients to some extent as described above, and may be, for example, 0.5 to 10 hours, preferably 1 to 6 hours.

The temperature during the immersion may be any level that allows the spicy taste-causing components to be removed to some extent as described above, and may be, for example, 0 to 40°C, specifically, 0 to 30°C, and more preferably 3 to 15°C. As a preferred example, when the immersion is a low temperature immersion of 3 to 15° C., there is an effect of extracting and removing spicy taste-causing components while minimizing the extraction and removal of other beneficial components.

In the case of the second magnolia flower, dried magnolia flowers are heat treated to produce the second magnolia flower. By using these heat-treated dried magnolia flowers, fermented magnolia syrup with improved taste, aroma, and flavor can be produced. At this time, the heat treatment may be performed by heating in a frying pan. Specifically, an example may include roasting (roasting) at a temperature of 70°C or higher, specifically 100°C or higher for 0.3 to 30 minutes, specifically 1 to 25 minutes.

When the first magnolia flower and the second magnolia flower are used together, their weight ratio may be sufficient to achieve the above-described effect, for example, 1:0.5 to 2, specifically 1:0.7 to 1.5. However, this is only described as a preferred example and the present invention is not limited thereto.

In a preferred example, the water used for the first magnolia flower may be a mixed extract of Schisandra chinensis and corn silk. In detail, instead of ordinary water, it may be desirable to extract and remove some active ingredients, including pungency-causing ingredients in magnolia flowers, using a mixed extract of Schisandra chinensis and corn silk. If this is satisfied, the removal efficiency of spicy taste-causing ingredients can be further improved compared to when regular water is used. Therefore, the spicy taste-causing components of magnolia flowers can be more effectively and selectively removed.

The mixed extract of Schisandra chinensis and corn silk is a mixed extract prepared by heat-extracting a mixed extraction object including Schisandra chinensis and corn silk with an extraction solvent, or a mixture of a corn silk extract and Schisandra chinensis stock solution prepared by heat-extracting corn silk with an extraction solvent. It may be a mixed extract. It may be preferable that the extraction solvent is water, and therefore, it may be preferable that the heat extraction be hot water extraction. At this time, the mixing weight ratio of Schisandra chinensis and corn silk is not greatly limited as long as the above-mentioned effect can be achieved, but may be mixed at a weight ratio of 1:0.5 to 2, for example. Heat extraction conditions may be sufficient as long as the active ingredients of Schisandra chinensis and corn silk can be well extracted, for example, heat treatment at 80°C or higher, specifically 100°C or higher for 0.5 to 12 hours, specifically 1 to 6 hours. You can. The water in which the active ingredients are extracted from the extraction target, that is, the mixed extract of Schisandra chinensis and corn silk, can be obtained in liquid form through a separate filtration means such as a strainer.

As described above, the second magnolia flowers can be obtained by heat-treating dried magnolia flowers, but more preferably, the second magnolia flowers can be obtained by selectively removing pungency-causing components and minimizing the reduction of other beneficial components. 1 When manufacturing magnolia flowers, dried magnolia flowers can be mixed with the water used for immersion and then heat treated. When the first magnolia flower is immersed in water and the active ingredients including the spicy taste-causing ingredient are extracted and removed with water, other beneficial ingredients may also be removed along with the spicy taste-causing ingredient. However, if the water from which the active ingredient containing the spicy taste-causing ingredient and other beneficial ingredients is extracted is not thrown away and is mixed and heat-treated with dried magnolia flowers when producing the second magnolia flower, the final manufactured fermented magnolia syrup contains the beneficial ingredients. This has the effect of minimizing the reduction while only removing spicy taste-causing ingredients more selectively. In detail, when producing the second magnolia flower, the water from which the active ingredient containing the spicy taste-causing ingredient and other beneficial ingredients has been extracted is mixed with the dried magnolia flower and heat-treated. As the water evaporates by heat, the spicy taste-causing ingredient is also destroyed and removed. At this time, among other beneficial ingredients, the ingredients that are not destroyed by heat are preserved as is, so the active ingredients (nutrients) removed along with the spicy taste-causing ingredients from the first magnolia flower (fresh magnolia flower from which the spicy taste-causing ingredients are removed by immersion in water). can be complemented by adding a second magnolia flower.

In this way, by using the water used for immersion in the production of the first magnolia flower in the production of the second magnolia flower, it is possible to selectively remove only the pungency-causing components and minimize the reduction of necessary active ingredients during the manufacturing process.

At this time, the mixing weight ratio of the water and dried magnolia flowers used in producing the first magnolia flower can be as long as the water can be sufficiently evaporated during heat treatment, for example, 1:3 to 30, specifically 1:5 to 25. there is. However, this is only described as a preferred example and the present invention is not limited thereto.

In a preferred example, the magnolia extract mixture may further include any one or two or more selected from calcium-containing coral extract, honey, and fucoidan. If this is satisfied, the fermentation of the magnolia syrup mixture can be performed more effectively, and thus ultimately, fermented Ssanghwa tea with better taste, aroma, and flavor can be provided. In addition, the improved fermentation process has the effect of further alleviating the spiciness.

When the magnolia extract further includes calcium-containing coral extract or fucoidan, the amount used may be sufficient to achieve the above-mentioned effect. For example, in the case of calcium-containing coral extract, 0.1 to 3% by weight may be used, and fucoidan It can also be used at 0.1 to 3% by weight.

Specifically, when more of the calcium-containing coral extract is used, a more beneficial microbial fermentation environment can be created, and the metabolism of fermenting bacteria can be more actively induced, leading to better fermentation. This calcium-containing coral extract contains calcium extracted from coral reefs, and can be extracted by methods such as hot water extraction, and commercially known coral calcium, for example, CT-CCP50 from CaltecBio, can be used. As a specific example, calcium-containing coral extract may include calcium, magnesium, sodium, etc. as main ingredients. More specifically, the calcium-containing coral extract may contain 20 to 70% by weight of calcium, 0.2 to 0.5% by weight of magnesium, and 0.1 to 0.4% by weight of sodium, and may further include potassium, phosphorus, iron, manganese, etc. there is. However, this is only described as a specific example and the present invention is not limited thereto. Although the calcium-containing coral extract contains calcium as its main ingredient, it further contains various ingredients, such as various mineral ingredients, and may be different from calcium carbonate in terms of effectiveness. When a single ingredient such as calcium carbonate is used instead of the calcium-containing coral extract, the effect of improving the microbial fermentation environment is minimal, making it difficult to implement the above-mentioned effects.

If more of the above Fucoidan is used, a more beneficial microbial fermentation environment can be created, and magnolia extract mixtures such as magnolia flowers, cod root, and yuzu pulp can be better fermented, and the taste, aroma, and flavor are enhanced. It can provide improved, deep flavor. It can also improve digestion and provide better effects on the stomach and intestines.

The fucoidan is a sulfate polysaccharide having two or more sulfate groups, and is generally contained in large quantities in brown algae, so it may be extracted from it, and may be manufactured by extraction and concentration using an extraction solvent such as water. The fucoidan can be used, for example, as a seaweed extract containing fucoidan derived from brown algae, and the fucoidan-containing seaweed extract may contain fucoidan at a concentration of 1% by weight or more, specifically 3% by weight or more, and more specifically 5% by weight or more based on solid content. You can. The amount and fucoidan concentration of the fucoidan-containing extract can be appropriately quantified to achieve the above-mentioned fucoidan content. The average molecular weight of fucoidan is not greatly limited and may be, for example, 50,000 to 500,000 Da. However, this is only described as a specific example and the present invention is not limited thereto.

When fucoidan, specifically seaweed extract containing fucoidan derived from brown algae, is used, there may be side effects that may add a unique aroma or taste of seaweed. However, when the above-mentioned Schisandra chinensis and corn silk mixed extract is used, the above side effects can be prevented. . Therefore, the taste, aroma and flavor of Ssanghwa tea can be preserved.

The fucoidan may be used as is by mixing with other mixing materials, but it is better to use heat-treated fucoidan, specifically heat-treated fucoidan at 60 to 70°C, preferably 63 to 67°C, mixed with other mixing materials. . Fucoidan heat-treated at the specific temperature has a lower viscosity and can be mixed very uniformly with other mixing materials.

As a preferred example, the magnolia syrup mixture may further include honey to further improve the flavor. At this time, the amount of honey used is not greatly limited, but can be used in an amount of 0.1 to 1.5% by weight based on the total weight of the magnolia syrup mixture. In this case, it has the effect of further improving the flavor without damaging the aroma of other ingredients. .

When honey is used, more preferably, fucoidan and honey are first mixed and heat-treated, and then mixed with other mixing ingredients. At this time, the heat treatment may be heating to 60 to 70°C, more preferably 63 to 67°C. If honey is fermented incorrectly, there is a risk that it will contain unintended flavors, but when fucoidan heat-treated at a certain temperature and honey are mixed and applied, the destruction of nutrients is minimized and storage is improved without damaging the taste caused by other fermentations. There is. In addition, fucoidan may cause the unique taste and aroma of seaweed, and when heated at the above-mentioned specific temperature is used, this side effect can be minimized.

When mixing heat-treated fucoidan and honey, it may be desirable to form a foam for 4 to 6 minutes using a foam kneader before applying. When mixing fucoidan and honey, foam is formed and then mixed with other mixing ingredients, the fermentation efficiency during the subsequent fermentation process can be improved, and at this time, honey can be controlled to prevent the generation of a large amount of foam caused by fucoidan. You can.

The honey may be of various types, and may include any one or two or more selected from rape honey, acacia honey, chestnut honey, miscellaneous honey, and bush honey. Preferably, chestnut honey is used. It can be good. When chestnut honey is used as honey, the honey can maintain a viscous liquid without hardening at low temperatures, so the improved flavor of honey in the final manufactured fermented magnolia syrup can be maintained for a long time and storage is further improved.

In a preferred example, the magnolia syrup mixture may further include fermented rice germ powder, and the fermented rice germ powder may be obtained by mixing and fermenting rice germ, flaxseed, and fermented lactic acid bacteria, followed by drying and powdering. If this is satisfied, fermentation by lactic acid bacteria in the magnolia syrup mixture can be induced more stably, and the storage stability of fermented Ssanghwa tea is improved.

In the manufacturing process of the fermented rice germ powder, the fermentation temperature may be 30 to 45°C, specifically 35 to 40°C, and the fermentation time may be 3 to 9 days, specifically 4 to 7 days. If this is satisfied, the activity of lactic acid bacteria becomes more active and the proliferation of lactic acid bacteria can be promoted.

In the process of manufacturing the fermented rice germ powder, the drying conditions may be sufficient to evaporate all of the moisture of the object. For example, the drying temperature may be 30 to 60°C, specifically 40 to 50°C, and the drying time may be It may be 24 to 48 hours, specifically 26 to 36 hours.

In the process of manufacturing the fermented rice germ powder, a means such as a grinder can be used for powdering, and the powder size is sufficient to be well mixed into the magnolia syrup mixture, for example, 1,000 ㎛ or less, specifically 100 to 1,000 ㎛. can do.

The composition ratio of the fermented rice germ powder may be sufficient to achieve the above-described effects, and may include, for example, 30 to 50% by weight of rice germ, 5 to 15% by weight of flaxseed, and 40 to 60% by weight of fermented lactic acid bacteria milk.

The lactic acid bacteria fermented milk is made by fermenting milk with probiotics, and a commercially available product may be used. For example, it may be fermented milk containing 0.00001 to 0.001% by weight of lactic acid bacteria and 1 to 10% by weight of sugar.

When the magnolia syrup mixture further includes the fermented rice germ powder, the content may be sufficient to achieve the above-mentioned effect, for example, the magnolia syrup mixture may contain the fermented rice germ powder in an amount of 0.1 to 5% by weight. You can.

By using sugarcane instead of refined sugar (sugar) commonly used in the production of fermented magnolia syrup, the type and content of various mineral ingredients can be further increased, and the taste, aroma, and flavor are relatively high without being too sweet. More improved effects can be achieved.

As described above, the fermented Ssanghwa tea according to the present invention is manufactured including fermented magnolia extract prepared by the above production method, so that the flavor of magnolia flowers can be harmoniously dissolved in the fermented Ssanghwa tea without damaging the nutrients and flavor of the Ssanghwa tea. It has the effect of providing fermented Ssanghwa tea suitable for the tastes of modern people.

The deodeok root and the citron pulp may be used with the peel or may be used with the peel removed. In addition, when the size of each material is large, it can be used by chopping or pulverizing it to an appropriate size, for example, it can be used by chopping or pulverizing it to a size of 0.5 to 3 cm, but of course, the present invention is not limited thereto.

The above wolfberry fruits may be fresh wolfberry fruits or dried wolfberry fruits may be used. In addition, in some cases, it may be used by cutting or pulverizing it into an appropriate size, for example, it can be used by cutting or pulverizing it into a size of 0.5 to 3 cm, but of course, the present invention is not limited thereto.

The above medicinal materials are commonly used herbal medicines, and herbal medicine materials such as Paeonia peony, Rehmannia glutinosa, Angelica root, Cheongung, Licorice root, Hwanggui, jujube, ginger, cinnamon, and Agar root can be used. At this time, herbal medicine materials are the raw materials of herbal medicine, and parts such as leaves, stems, fruits, roots, and bark of plants corresponding to each material can be used. Specific details such as the corresponding plant parts of herbal medicine ingredients and manufacturing methods are announced. Since it is already known, it is okay to use what is commonly known. In addition, in some cases, it may be used by cutting or pulverizing it into an appropriate size, for example, it can be used by cutting or pulverizing it into a size of 0.5 to 3 cm, but of course, the present invention is not limited thereto.

In the above medicinal materials, the composition ratio between each medicinal material is not greatly limited as long as it can achieve the above-mentioned effects. For example, the medicinal ingredients include 50 to 200 parts by weight of Rehmannia glutinosa and 50 to 200 parts by weight of Angelica root per 100 parts by weight of Paeonia. parts, it may include 50 to 200 parts by weight of Cheongung and 50 to 200 parts by weight of licorice.

Preferably, the medicinal agent may further include any one or two or more selected from Acanthopanax, Hwanggui, jujube, ginger, and cinnamon, and more preferably, it may further include Acanthopanax. The above-mentioned effects and efficacy can be further improved if more ginseng is included. When these ingredients are further included, the amount used is not greatly limited, and for example, 50 to 200 parts by weight of Acanthopanax, 50 to 200 parts by weight of Hwanggui, 50 to 200 parts by weight of jujube, based on 100 parts by weight of Paeonia. It may include any one or two or more selected from 50 to 200 parts by weight of ginger and 50 to 200 parts by weight of cinnamon.

Fermentation of the magnolia syrup mixture may be carried out as long as it satisfies the fermentation atmosphere and conditions that allow each ingredient to be well fermented by fermenting bacteria. For example, after primary fermentation at 20 to 35 ° C. for 6 to 48 hours, 2 to 40 ° C. In the case of room temperature-low temperature multi-stage fermentation with secondary fermentation at 8°C for 10 to 60 days, it may be preferable in terms of further improving taste, aroma, and flavor while alleviating pungency. By going through this multi-stage fermentation, it is possible to provide fermented Ssanghwa tea that harmoniously embodies the flavors of goji berry and deodeok while improving the aroma and flavor of magnolia flowers. At this time, it may be desirable for the fermentation atmosphere to be an anaerobic environment blocked from the outside, and for example, an environment sealed with a ceramic earthenware jar may be more desirable.

Fermentation of the Ssanghwa tea mixture may be performed as long as it satisfies the fermentation atmosphere and conditions that allow each ingredient to be well fermented by fermenting bacteria. For example, it may be long-term fermentation and aging at 10 to 30 ° C. for 1 to 4 months. In this way, by mixing magnolia syrup and deodeok, which contain the deodeok fermentation product already created during the production of magnolia syrup, and then fermenting them again, the flavor of deodeok can be further improved, providing a deeper taste and flavor of fermented Ssanghwa tea. It is particularly effective in treating bronchial diseases and can be effective in stopping coughs such as coughs with expectoration and dry coughs. At this time, it may be desirable for the fermentation atmosphere to be an anaerobic environment blocked from the outside, and for example, an environment sealed with a ceramic earthenware jar may be more desirable.

Hereinafter, the method for producing fermented Ssanghwacha according to the present invention is described in detail. At this time, since the configuration of the fermented Ssanghwacha described above and the manufacturing method described later are substantially the same invention only from different perspectives, repeated technical significance and content are omitted and are mainly described by means.

The method for producing fermented Ssanghwa tea according to the present invention includes a) a step of preparing magnolia flowers, b) a mixing step of preparing a magnolia syrup mixture by mixing the magnolia flowers, deodeok roots, citron pulp, and sugar cane stems, and c) the step of preparing the magnolia syrup. It includes a primary fermentation step of fermenting the mixture to produce magnolia syrup, and d) a secondary fermentation step of mixing and fermenting the fermented magnolia syrup, deodeok root, goji berry fruit, and medicinal ingredients to produce fermented Ssanghwa tea.

Step a) may be a step of preparing magnolia flowers including first magnolia flowers and second magnolia flowers prepared from the following steps. Specifically, the first magnolia arrangement may be manufactured including a1) a first magnolia flower production step of immersing fresh magnolia flowers in water, extracting some of the active ingredients with water, and then obtaining magnolia flowers. The second magnolia flower may be produced including a2) a second magnolia flower production step of heat-treating dried magnolia flowers.

As described above, step a1) is a step for removing active ingredients including spicy taste-causing ingredients. The first magnolia flower can be produced by immersing freshly bloomed magnolia flowers in water to extract the pungency-causing components with water, then filtering the freshly bloomed magnolia flowers from the water and separating them. At this time, the filtering method may be using a known filter, or a method of filtering by manually shaking the water is also good. The water that is separated and removed after being used for immersion in the above step, that is, the used water containing pungency-inducing ingredients, can be reused in the subsequent step a2).

As a preferred example, step a2) may be a second magnolia flower production step in which dried magnolia flowers are mixed with water containing the active ingredient used for immersion in step a1) and then heat treated. As described above, the water used for immersion in step a1) contains other active ingredients as well as spicy taste-causing ingredients, so by reusing it, fermented Ssanghwa tea with higher nutritional value can be produced. In particular, by performing heat treatment in step a2), components that cause a spicy taste that are weak to heat can be destroyed and removed.

In a preferred example, the water used for the first magnolia flower in step a1) may be a mixed extract of Schisandra chinensis and corn silk. As a specific example, the mixed extract may be a filtrate obtained by adding Schisandra chinensis and corn salt to water, performing hot water extraction at 80 to 120° C., and then filtering the mixture. In this way, when the mixed extract is used instead of general water in step a1), the removal efficiency of spicy taste-causing components can be further improved, and when fucoidan is used, the unique aroma/taste of seaweed due to fucoidan can be added. Side effects can be minimized.

In one example of the present invention, the immersion in step a1) may be performed as long as it can achieve the above-described effects, and may be performed for, for example, 0.5 to 10 hours.

In one example of the present invention, the heat treatment in step a2) may be performed as long as it can achieve the above-described effects, and for example, it may be performed at a temperature of 100°C or higher for 0.3 to 30 minutes.

In a preferred example, the magnolia extract mixture in step b) may further include any one or two or more selected from calcium-containing coral extract, fucoidan, fermented rice germ powder, and honey, and it is more preferable to include all of them. You can. That is, preferably, step b) may be a step of mixing the respective mixing ingredients such as calcium-containing coral extract, fucoidan, fermented rice germ powder, and honey.

As a preferred example, when fucoidan is used, step b) may include b1) heat treating the fucoidan and b2) mixing the heat treated fucoidan with other mixing materials. At this time, the heat treatment in step b1) may preferably be performed at 60°C to 70°C, preferably at 63°C to 67°C. When the fucoidan is heat-treated in step b1), the viscosity of the fucoidan heated to the specific temperature is lowered and can be very uniformly mixed with other magnolia syrup mixtures, thereby providing a rich flavor to the entire fermented magnolia syrup. In particular, fucoidan is usually extracted from seaweed, so when using fucoidan, the unique taste and aroma of seaweed may appear as fucoidan-containing seaweed extract is used. If heated at the above-mentioned specific temperature is used, these side effects can be minimized. There is.

In a more preferred example, step b1) is a step of mixing fucoidan and honey, heat treating them, and then forming a foam with a foam kneader to produce a fucoidan-honey mixed material, and step b2) is a step of mixing the fucoidan-honey mixed material and This may be a step of mixing other mixing materials. In this case, the unique taste and aroma of seaweed due to the use of fucoidan can be further minimized, and storage is improved without damaging the taste caused by other fermentations while minimizing nutrient destruction. If honey is fermented incorrectly, there is a risk that it may contain unintended flavors. However, when fucoidan heat-treated at a certain temperature and honey are first mixed to form foam, when mixed with other mixing ingredients, the destruction of nutrients is minimized, while other fermentation factors are prevented. It has the effect of improving storage without compromising the taste.

In one example of the present invention, when preparing the fucoidan-honey mixed material in step b1), foam formation may be performed for 4 to 6 minutes.

In one example of the present invention, other mixing materials mixed with the fucoidan-honey mixing material in step b2) may be magnolia flowers, cod root, citron pulp, sugar cane stems, calcium-containing coral extract, fermented rice germ powder, etc.

The method for producing fermented Ssanghwa tea according to the present invention may further include a material preparation step of preparing materials such as deodeok root, goji berry fruit, citron pulp, sugarcane stem, and medicinal herbs before step b). Specifically, the material preparation step may be a step of washing or preparing each material and pulverizing it to a certain size. The grinding size is not greatly limited and may be, for example, 0.1 to 5 cm, specifically 0.5 to 3 cm. However, this is only described as a specific example and the present invention is not limited thereto.

In one example of the present invention, step c) includes c1) a room temperature fermentation step of fermenting the magnolia syrup mixture at 20 to 35°C for 6 to 48 hours, and c2) fermenting the fermented magnolia syrup mixture at 0 to 5°C. It may include a low-temperature fermentation step of fermentation for 10 to 60 days.

In one example of the present invention, step d) is a secondary fermentation step in which fermented Ssanghwa tea is produced by mixing the fermented magnolia extract, deodeok root, goji berry fruit, and medicinal ingredients and fermenting at 10 to 30° C. for 1 to 4 months. You can.

Hereinafter, the present invention will be described in detail through examples. However, these are intended to illustrate the present invention in more detail, and the scope of the present invention is not limited to the following examples.

<Fermented magnolia syrup manufacturing process>

1. Magnolia flower preparation process

Fresh magnolia flowers were prepared by obtaining and washing flowers from fresh magnolia flowers, and removing the toxic flower stamens.

2. Other material preparation processes

The outer skin and seeds of the cleanly washed citron were removed, and the inner skin, the citron flesh, was prepared by grinding it into pieces of about 0.5 cm or less, and the cleanly washed goji berry fruit was prepared by grinding it into pieces of about 0.5 cm or less. Then, the deodeok roots and sugarcane stems were thoroughly washed and ground to a size of about 0.5 cm or less, respectively.

3. Mixing process

1.5 kg of fresh magnolia flowers, 1 kg of deodeok roots, 1 kg of citron pulp, and 1 kg of sugarcane stems were placed in an earthenware jar and stirred to sufficiently mix the ingredients to prepare a magnolia syrup mixture.

4. Fermentation process

The lid of the earthenware jar was closed to prevent the magnolia syrup mixture from coming into contact with external air, and the mixture was fermented at room temperature at 25°C for 1.5 days. The earthenware jar was then transferred to a refrigerator and subjected to low-temperature fermentation and maturation at 5°C for 25 days to prepare fermented magnolia syrup.

<Fermented Ssanghwacha manufacturing process>

1. Material preparation process

Deodeok root and Goji berry fruit were thoroughly washed and ground to a size of about 0.5 cm or less, respectively. And as medicinal ingredients, peony peony, acanthophyllum, rehmannia glutinosa, angelica root, angelica root, licorice root, yellow root, jujube, and ginger were each prepared by grinding them to a size of about 0.3 cm or less.

2. Mixing process

4.5 kg of the fermented magnolia syrup, 1 kg of the goji berry fruit, 1.5 kg of the deodeok root, and 3 kg of the medicinal material were placed in an earthenware jar and stirred to sufficiently mix the ingredients to prepare a Ssanghwa tea mixture. At this time, a mixed herbal medicine was used in which the weight ratio of peony peony, acanthophyllis, Rehmannia glutinosa, Angelica root, Cheongung, licorice, Hwanggui, jujube, and ginger was set at a weight ratio of 1:1:1:1:1:1:1:1:1. .

3. Fermentation process

The lid of the earthenware jar was closed to prevent the Ssanghwa tea mixture from coming into contact with external air, and the mixture was aged and fermented at 25° C. for 3 months to prepare fermented Ssanghwa tea.

Fermentation in Example 1 Fermentation was carried out in the same manner as in Example 1, except that magnolia flowers (first and second magnolia flowers) from the magnolia flower preparation process below were used instead of fresh magnolia flowers in the mixing process of the fermentation magnolia syrup production process. Magnolia syrup was manufactured. The magnolia flowers used at this time were a mixture of first and second magnolia flowers in a 1:1 weight ratio.

<Magnolia flower preparation process>

1. First magnolia flower preparation process

First, flowers were obtained and washed from fresh magnolia flowers, then fresh magnolia flowers were prepared with toxic stamens removed, and then the fresh magnolia flowers were immersed in water. At this time, the immersion was performed for 3 hours so that some of the active ingredients that cause the spicy taste of freshly bloomed magnolia flowers were sufficiently extracted with water, and the water was used in an amount to sufficiently submerge the freshly bloomed magnolia flowers. Next, the fresh magnolia flowers were taken out from the immersed water, and then manually shaken to sufficiently remove moisture to obtain the first magnolia flower.

2. Second magnolia flower preparation process

After collecting and washing fresh magnolia flowers, the toxic stamens were removed and the fresh magnolia flowers were dried at 25°C for 48 hours to prepare dried magnolia flowers. Next, the dried magnolia flowers were heat-treated by roasting them in a frying pan at 100°C or higher for 15 minutes and then completely cooled to prepare a second magnolia flower.

In the second magnolia flower preparation process of the fermented magnolia syrup manufacturing process of Example 2, a second magnolia flower (dried magnolia flower heat-treated with water containing active ingredients) prepared by the following method was used instead of the second magnolia flower. Fermented Ssanghwa tea was prepared by preparing fermented magnolia syrup in the same manner as in Example 2, except for what was used.

<Magnolia flower preparation process>

2. Second magnolia flower preparation process

First, the water used for immersion in the first magnolia flower preparation process of the magnolia flower preparation process in the fermented magnolia syrup manufacturing process of Example 2 was prepared.

The water used for immersion was mixed with the dried magnolia flowers of Example 2 at a weight ratio of 1:7, then roasted for 15 minutes in a stir-fry pan at 100°C or higher, heat treated, and then completely cooled to prepare a second magnolia flower.

The same method as Example 3, except that a mixed extract of Schisandra chinensis and corn silk prepared by the following method was used instead of water in the first magnolia flower preparation step of the fermented magnolia syrup manufacturing process of Example 3. Fermented magnolia syrup was prepared to produce fermented Ssanghwa tea.

<Mixed extract of Schisandra chinensis and corn silk>

Schisandra chinensis and corn silk were mixed in a 1:1 weight ratio, water as an extraction solvent was added in an amount 5 times the weight of the mixture, boiled at 100°C for 1 hour, subjected to hot water extraction, and then filtered through a strainer to obtain Schisandra chinensis and corn silk. A mixed extract was obtained.

In the mixing process of the fermented magnolia syrup manufacturing process of Example 3, 100 g of calcium-containing coral extract (CT-CCP50, CaltecBio) and 500 g of fucoidan-containing seaweed extract (Haerim fucoidan, Haerim) (fucoidan solids 4.7 wt%, liquid) were added. Fermented Ssanghwa tea was prepared by preparing fermented magnolia syrup in the same manner as in Example 3, except that the magnolia syrup mixture was prepared by mixing.

In the mixing process of the fermented magnolia syrup manufacturing process of Example 4, 100 g of calcium-containing coral extract (CT-CCP50, CaltecBio) and 500 g of fucoidan-containing seaweed extract (Haerim fucoidan, Haerim) (fucoidan solids 4.7 wt%, liquid) were added. Fermented Ssanghwa tea was prepared by preparing fermented magnolia syrup in the same manner as in Example 4, except that the magnolia syrup mixture was prepared by mixing.

Fermented magnolia syrup was prepared in the same manner as in Example 6, except that a magnolia syrup mixture was prepared by further mixing 200 g of fermented rice germ powder in the mixing process of the fermented magnolia syrup production process of Example 6 to prepare fermented Ssanghwa tea. .

The fermented rice germ powder was prepared by mixing 40% by weight of rice germ, 10% by weight of flaxseed, and 50% by weight of fermented lactic acid bacteria, fermenting at 37°C for 5 days, then drying and powdering until all moisture evaporated. At this time, powdering was performed so that the average particle size was about 200 ㎛.

In the mixing process of the fermented magnolia syrup manufacturing process of Example 7, 500 g of the fucoidan-containing seaweed extract was mixed with other mixing ingredients (magnolia flowers, cod root, citron pulp, and sugarcane stems) before mixing with chestnut honey (Seoraksan Seongwon Chestnut Honey) Fermented magnolia was prepared in the same manner as in Example 7, except that it was mixed with 250 g, heated to 65°C, foamed for 5 minutes with a foam kneader, and then mixed with the above mixed ingredients to prepare a magnolia syrup mixture. Fermented Ssanghwacha was manufactured by manufacturing fermented ssanghwacha.

[Experimental Example 1] Sensory evaluation of taste, aroma and flavor

The fermented Ssanghwa tea prepared in the examples was evaluated for pungency removal characteristics, aroma, and flavor using the sensory evaluation method of the 5-point method below, and the results are shown in Table 1 below. Specifically, the sample used for evaluation was a Ssanghwa tea drink prepared by putting the fermented Ssanghwa tea in water to a concentration of 15% by weight and boiling it over low heat for 4 minutes. The experimenters who participated in the sensory evaluation had a total of 20 men and women, consisting of adolescents aged 12 to 17 years and adults aged 18 or older, taste each fermented Ssanghwacha beverage and then evaluate the spiciness removal characteristics, aroma, and flavor. At this time, the evaluation was conducted a total of 5 times in the order of 1, 2, 3, 4, and 5 points (the higher the better), and the average of the 5 values was rounded to two decimal places and is shown in Table 1 below.

[Experimental Example 2] Storage stability evaluation

The appearance, color, and cloudiness of the fermented Ssanghwa tea prepared in the examples were evaluated. At this time, the evaluation was conducted a total of 5 times in the order of 1, 2, 3, 4, and 5 points (the higher the score, the better the appearance and color). The average of the 5 values was rounded to two decimal places and is shown in Table 1 below. .

Composition/Effect Example One 2 3 4 5 6 7 8 magnolia flower No. 1 Magnolia Flower (Fresh Magnolia Flower) Some active ingredients not removed O Remove some active ingredients O O O O O O O No. 2 magnolia flower (dried magnolia flower) untreated water X O Water containing active ingredients O O O O O O ※ Active ingredient: Ingredients containing spicy taste-causing ingredients and beneficial nutrients Mixed extract of Schisandra chinensis and corn silk X X X O X O O O Calcium-containing coral extract X X X X O O O O Seaweed extract containing fucoidan fermented rice germ powder X X X X X X O O honey X X X X X X X O Spicy taste removal properties 0.8 3.0 2.9 3.7 3.0 4.0 4.2 4.3 incense 3.1 2.9 3.6 4.3 3.3 4.4 4.5 4.6 zest 3.3 2.8 4.0 4.2 3.5 4.3 4.4 4.7 Appearance/color characteristics 3.3 3.4 3.3 3.5 3.4 3.6 4.4 4.4

Claims (6)

Fermented magnolia syrup produced by fermenting a magnolia syrup mixture containing magnolia flowers, sugar cane stems, colodon root and citron pulp; Deodeok root; Goji berries; A fermented Ssanghwa tea produced by fermenting a Ssanghwa tea mixture containing; and medicinal ingredients including Paeonia, Rehmannia glutinosa, Angelica root, Cheongung and Licorice root;
The magnolia flower is,
First magnolia flowers from which some of the active ingredients were removed by immersing freshly bloomed magnolia flowers in water, and
Fermented Ssanghwa tea comprising second magnolia flowers heat-treated after mixing dried magnolia flowers with the water used for immersion in producing the first magnolia flowers. delete delete According to paragraph 1,
The water used for the first magnolia flower is a fermented Ssanghwa tea, which is a mixed extract of Schisandra chinensis and corn silk. According to clause 4,
The magnolia extract mixture is a fermented Ssanghwa tea further comprising calcium-containing coral extract, fucoidan, and honey. A method for producing the fermented Ssanghwacha of claim 5, comprising:
The manufacturing method is,
a) Magnolia flower preparation steps including first magnolia flowers and second magnolia flowers
b) A mixing step of preparing a magnolia syrup mixture by mixing the magnolia flowers, cod root, citron pulp, sugar cane stems, calcium-containing coral extract, fucoidan, and honey.
c) a primary fermentation step of fermenting the magnolia syrup mixture to produce fermented magnolia syrup, and
d) A secondary fermentation step of mixing and fermenting the fermented magnolia extract, deodeok root, goji berry fruit, and medicinal ingredients to produce fermented Ssanghwa tea,
In step a),
a1) A first magnolia flower production step of immersing freshly bloomed magnolia flowers in water and extracting some of the active ingredients with water to obtain magnolia flowers, and
a2) A method for producing fermented Ssanghwa tea, comprising a second magnolia flower production step of mixing dried magnolia flowers with water containing the active ingredient used for immersion in step a1) and then heat-treating them.