KR102863301B1 - A method of health aid Functional vinegars using Acer adj tegmentosum - Google Patents

Abstract

The present invention is a method for manufacturing a functional health vinegar using a bee tree containing a bee tree extract having excellent effects of improving liver function and alleviating hangovers as an effective ingredient.
The present invention relates to a method for manufacturing functional health vinegar using bee twigs as a complex fermented vinegar in which the bee twig extract, as an active ingredient, is added to the soaking water during the fermentation process of vinegar, a fermented grain product, and then fermented so that when the vinegar is consumed, the useful effects of bee twigs, such as anticancer and antioxidant functions contained in the medicinal bee twig extract, can be beneficial to the human body, thereby imparting health functionality to vinegar, which is commonly used in the diet, and which is of great help in promoting the health of modern people. In addition to the taste and nutrition, the strong woody smell, astringent taste, and bitter taste unique to bee twigs are alleviated or eliminated, and a sweet taste is added, so that the texture is greatly improved so that the general public can drink it without burden.

Description

A method of producing health-aid functional vinegars using Acer adj tegmentosum

The present invention relates to a method for manufacturing functional health vinegar using honeybee, and more particularly, to a method for manufacturing functional health vinegar using honeybee, which contains, as an active ingredient, a honeybee extract that is excellent in improving liver function and alleviating hangovers, wherein the honeybee extract is incorporated into the fermentation process of vinegar commonly used in daily life, thereby imparting health functionality to the vinegar, and by repeatedly performing the fermentation process, the vinegar has no off-flavor or taste, and the active ingredients are activated, making it clear and clean and beneficial to health. The physical properties are adjusted to provide a sweet taste and remove a sour taste, thereby increasing the palatability, thereby enhancing functionality and palatability, thereby comprehensively complementing the complex problems of conventional techniques regarding ingestion and function of vinegar, and allowing the simultaneous ingestion of the active ingredients of honeybee, along with the inherent efficacy of vinegar, through the combined synergistic effect between components composed of traditional ingredients. Thus, the inherent medicinal effects of medicinal herbs, such as bioregulation, disease prevention, disease recovery, and tonic functions, or the inherent functionality of additional ingredients, as well as sensory appeal, can be further enhanced, thereby elevating the level of vinegar to a new level.

Due to recent rapid social changes and rapid economic growth, modern people are exposed to excessive stress and an environment that negatively impacts their health. In particular, lack of exercise, stress, and nutritional imbalances are worsening the health of modern people and are major causes of the increased incidence of various adult diseases and chronic conditions. Consequently, as modern people's interest in health grows, so too does interest in raw materials and foods beneficial to human health.

In particular, with the recent rise in the importance of liver health, the demand for liver-friendly foods and supplements is rapidly increasing. A representative medicinal herb is 'Bulnamu', known for its effectiveness in treating various liver diseases. Also known as 'Sancheongmok', 'Sangyeoreupnamu', and 'Bongmok', Bulnamu contains flavonoids with excellent antioxidant properties, which help break down alcohol and regenerate liver tissue. It is known to have a mild flavor and almost no side effects depending on specific constitutions.

Acer tegmentosum Maxim (Acer tegmentosum Maxim) is a plant in the maple family. Its leaves are broad, young stems are light green, and the stems are very soft and brittle. The bark is thick, white, and light. Acer tegmentosum Maxim is non-toxic, so it rarely causes side effects for any constitution, and its mild flavor makes it useful as a blood purifier and water tonic. The leaves, branches, stems, and roots of Acer tegmentosum Maxim are usually boiled to obtain the liquid. Acer tegmentosum Maxim restores the liver's temperature to normal and promotes water excretion. In Korean folk medicine, its leaves and wood are used to treat liver diseases such as hepatitis, cirrhosis, and liver cancer, as well as leukemia, diabetes, nephritis, and edema. It is also used for alcohol detoxification. It has also been reported that taking an extract of the wood of Acer tegmentosum Maxim while drinking can prevent alcohol poisoning. In addition, it is known to have detoxifying, blood purifying, lipolytic, diuretic, nerve-stabilizing, and antidiarrheal effects, and research results have been reported on salidroside isolated from the stem of the honeysuckle tree, including antioxidant, anti-inflammatory, whitening, sleep-sedative, hypoglycemic, neuroprotective, amyloid-β-induced oxidative stress suppression, lipid peroxidation inhibition, bone marrow cell cycle effects, and carbohydrate metabolism effects.

Vinegar, a fermented seasoning with the longest history, has been used to enhance flavor and aroma in food, and has been used in various applications, including pickling and dressing. The main ingredient in vinegar is acetic acid. Acetic acid and citric acid are edible acids containing carbon. Vinegar also contains over 60 organic acids, including various amino acids, succinic acid, and tartaric acid. Furthermore, when used in cooking other foods, vinegar not only prevents the destruction of trace nutrients but also enhances their digestion and absorption in the body. In addition, vinegar contains many organic acids that are involved in the citric acid cycle, including acetic acid, citric acid, fumaric acid, α-ketoglutaric acid, and succinic acid. Therefore, it can be said that it plays a stimulating role in metabolism and helps increase physical strength and immunity. As such, there is a clear trend toward diversification and advancement of vinegar, and its health-promoting effects, including its metabolic regulation function, have been reported.

However, conventional vinegar, which has the above-mentioned health benefits, has a strong sour taste that makes it difficult for children, the elderly, and even healthy people to consume, which lowers consumer preference and thus has the problem of not being popular.

Also, when plants are fermented with vinegar, the plant's active ingredients and nutrients are better absorbed. Organic acids are generated during the fermentation process, and these organic acids have beneficial functions such as purifying the blood, relieving fatigue, and promoting digestion.

And with the wellness trend of consumers who prefer health products, vinegars have been developed as drinkable health beverages that can be consumed right away without the inconvenience of having to dilute it by overcoming the limitations of the traditional usage range and using various raw materials such as persimmon vinegar, pomegranate, and red ginseng. However, even in this case, there is a problem that the consumption is limited to certain groups such as dieters and beauty consumers due to the lack of a unique scent or the strong sour taste inherent in vinegar.

As mentioned above, with the rise in income levels and changes in culture and living environment, consumers' needs have become very diverse, but conventional vinegar has the problem of not being able to satisfy the diverse tastes of modern consumers in terms of nutrition, taste, and fragrance.

The literature introducing prior art technologies is as follows, and these prior art technologies are also different from the method for manufacturing functional health vinegar using honeybee of the present invention, and have various problems in common in that they do not meet the comprehensive use requirements as a complex functional food that must simultaneously satisfy various needs as a functional health food.

Document 1: Republic of Korea Patent Gazette Registration No. 10-1120286

(Method for producing distilled liquor containing zelkova, date of announcement: March 6, 2012)

Document 2: Republic of Korea Patent Publication No. 10-2016-0114970

(Method for producing bee vine vinegar and bee vine vinegar for hangover relief produced therefrom. Published on October 6, 2016)

Accordingly, the inventor of the present invention has made efforts to satisfy the desire of modern people who are reluctant to consume excessive sugar and sour taste that lowers preference, and to pursue both taste and health, and to solve various problems such as the scope of consumption and use and efficacy of vinegar and herbal extracts of the prior art. As a result, the inventor has developed a health functional vinegar using honeybee that overcomes the limitations of the scope of use of traditional vinegar and is useful to the human body because it has no side effects or toxicity. As a result, the inventor has developed a health functional vinegar using honeybee that improves color and turbidity through the complex synergistic effect between the ingredients composed of traditional ingredients such as honeybee and glutinous rice, activates the effective ingredients, makes it clear and clean, and is beneficial to health. In addition, the inventor has removed the sour taste, and can also increase preference by developing a new taste. As a result of the efforts, the inventor has completed the present invention.

The present invention was created to solve various problems of conventional vinegar, such as limitations in nutrition, taste, aroma, and use.

In order to allow each property to work synergistically and complementarily without deterioration, the present invention has solved the technical problem of satisfying various tastes of consumers by developing a method for manufacturing healthy functional vinegar using bee twigs, which has a flavor that can be consumed without resistance by anyone through a combination of vinegar with excellent liver protection function through differentiation of raw material composition and manufacturing method compared to conventional vinegar with uniform ingredient effects, and bee twigs, which have excellent liver protection function, and which have significantly improved taste, nutrition, and texture, thereby satisfying all of the use requirements characteristics required for healthy functional vinegar as a food, such as functionality, storability, processability, economy, and productivity, thereby increasing the absorption rate in the body and, as a fermented product with high antioxidant effect, when consumed, the useful pharmacological components of bee twig extract are ingested together to benefit health.

The present invention has been devised to solve the above-mentioned problems,

The purpose of the present invention is to provide a method for manufacturing a functional health vinegar using bee twigs as a complex fermented vinegar in which a pre-treated bee twig extract as an active ingredient is added to the soaking water during the fermentation process of vinegar, which is a fermented grain product, and mixed and fermented so that when the vinegar is consumed, the useful effects of bee twigs, such as anticancer and antioxidant functions contained in the medicinal bee twig extract, can be beneficial to the human body, thereby imparting health functionality to vinegar commonly used in the diet, thereby greatly contributing to the promotion of the health of modern people, and in which not only the taste and nutrition but also the strong woody smell, astringency, and bitterness unique to bee twigs are alleviated or eliminated, and a slightly sweet herbal medicine taste is added, so that the texture is greatly improved so that the general public can drink it without burden.

In addition, another object of the present invention is to provide a method for manufacturing a health functional vinegar using honeybee as a new complex fermented vinegar that can effectively utilize the nutritional components of the fruit and the physiologically active components of wild herbs by mixing and fermenting glutinous rice as a grain, honeybee extract as a processed medicinal herb with pineapple extract as a fruit to further improve the functionality and sensory properties of honeybee vinegar as a raw material, thereby enhancing health functionality and palatability.

As seen above, the method for manufacturing functional health vinegar using honeysuckle according to the present invention solves various problems of conventional vinegar, such as uniform nutrition, taste, aroma, and limitations in use, and has a complex functional effect of simultaneous intake of various nutritional components of vinegar, medicinal herbs, and fruits.

By grafting bee berry extract into the fermentation process of vinegar commonly used in daily life and giving healthy functionality and sensory properties to vinegar, the bitterness and sweetness of bee berry are removed from the sourness that is created by fermentation, so there is no off-flavor or taste, the effective ingredients are activated and clear and clean, the absorption rate in the body increases through fermentation, and the antioxidant effect is beneficial to health, so the functionality and palatability are enhanced, so the taste is soft and can be consumed regularly by the general public without rejection, so it can also help promote health, and by comprehensively complementing the complex problems of vinegar intake and function of conventional technologies,

The fermentation and maturation process using different ingredients such as glutinous rice, honey tree, and fruit can enrich the taste and flavor, and the complex synergy effect through the organic combination of physiological activity and effective ingredients allows you to enjoy the simultaneous intake effect of the effective ingredients of honey tree and fruit, just like the unique efficacy of vinegar, so that the inherent medicinal effects of the medicinal ingredients such as bioregulation, disease prevention, disease recovery, and tonic function or the inherent functionality of the additional ingredients can be further enhanced, and even the sensory taste can be further enhanced, so that the level of vinegar can be raised to a new level with the original prevention of various diseases and health promotion effects with the new taste and flavor and functionality of effective active ingredients that have never been seen before.

Ultimately, the present invention simultaneously implements food stability, nutritional functionality, sensory preference, and health-promoting functional effects of the effective active ingredients of the honey tree, thereby realizing complex functionalities such as bioregulation, disease prevention, disease recovery, and health tonic functions through the coexistence of natural bioactive substances with different functional characteristics without the need to separately take functional ingredients beneficial to the body, thereby achieving the effect of improving eating habits through functional differentiation and health promotion effects, thereby achieving a level of development as a functional food that simultaneously satisfies various needs of consumers such as taste, health, and nutrition.

The present invention for achieving the aforementioned purpose is described in detail as follows, and specific descriptions of known components that may unnecessarily obscure the gist of the present invention are omitted.

The present invention provides a method for manufacturing a functional health vinegar using bee twigs as a complex fermented vinegar in which a pre-treated bee twig extract as an active ingredient is added to the soaking water during the fermentation process of vinegar, which is a fermented grain product, and then fermented so that when the vinegar is consumed, the useful effects of bee twigs, such as anticancer and antioxidant functions contained in the medicinal bee twig extract, can be beneficially applied to the human body, thereby imparting health functionality to vinegar commonly used in the diet, thereby greatly contributing to the promotion of the health of modern people, and in which the taste and nutrition are improved as well as the strong woody smell, astringent taste, and bitter taste unique to bee twigs are alleviated or eliminated, while a slightly sweet herbal taste is added, so that the general public can drink it without feeling burdened.
The present invention provides a step for producing a honeybee hot water extract, which comprises adding honeybee material including twigs, bark and leaves of honeybee, which are washed with nano bubble water and dried with far infrared rays and cut into appropriate sizes, at a ratio of 10 parts by weight to 100 parts by weight of purified water, boiling them at 95 to 110°C for 24 hours, cooling them to room temperature, and then filtering them to produce a honeybee extract.
Glutinous rice is steamed to make cooked rice, cooked rice and yeast are placed in a jar at a 1:1 weight ratio, then activated yeast is added using bee moss hot water extract as a soaking liquid instead of water, mixed and stirred, and aged for 4 to 7 days under warm temperature conditions of 28 to 30℃, and then aged for 20 days to obtain a fermented product containing bee moss extract.
In a method for manufacturing functional health vinegar using honeybee by sequential two-stage fermentation of alcohol fermentation and acetic acid fermentation, in which the residue of the alcohol fermentation product including the honeybee extract is filtered, starter is added, and acetic acid fermentation is performed for more than one year under temperature conditions of 20 to 30℃,
The above alcoholic fermentation and acetic acid fermentation are carried out using a fermentation jar made of porous bio-ceramic material with micropores to preserve the flavonoid components of the extract of the honeybee tree for a long period of time. In the aerobic acetic acid fermentation step, the alcoholic fermentation product with an alcohol content of 7 to 8% is placed in the fermentation jar and stirred at 20 to 30°C to continuously inject air and maintain the fermentation temperature, and the air is injected in the morning and evening using an air-blower to break the acetic acid bacteria film and supply fresh oxygen to promote fermentation.

This is a method for manufacturing functional health vinegar using honeybee, characterized in that, in the acetic acid fermentation process using the fermented product containing the alcohol-fermented honeybee extract as the raw material, a pretreated pineapple extract is added to alleviate the woody smell, astringency, and bitterness of the honeybee, and the raw material and the pineapple extract are mixed in a weight ratio of 3:2 and further fermented.

The present invention obtains vinegar having enhanced sensory properties of taste and aroma by undergoing a long-term aging process at low temperature after acetic acid fermentation.

The present invention is naturally fermented when placed in a breathing jar in a shaded place. At this time, do not cover the lid, but cover it with Korean paper or a net to allow for good air circulation.

When the vinegar of the present invention is made, it is diluted with water and consumed. As a health functional vinegar using bee twig, which is a health supplement for enhancing immunity and composed of an extract of a medicinal herb, bee twig, when drinking the vinegar of the present invention, the pharmacological components of bee twig are consumed together, so that the health of the consumer can be improved. In addition, since the hot water extract of bee twig is included in the traditional vinegar, the bitterness and sweetness of bee twig are balanced with the sourness resulting from fermentation, so that in addition to the functionality of bee twig containing a large amount of pharmacologically active components, the sensory taste of a light taste is added, thereby improving the preference of the consumer.

In particular, as is well known, the bee tree, also called mountain ash, mountain cheongmok, and bongbok, contains a large amount of flavonoids, which are antioxidants, and is excellent for recovering and regenerating liver cells, so it is known to be a good food for managing and treating the cause of fatty liver. It also has the effect of removing liver toxins and breaking down alcohol, and the bee tree extract is known to have a high antioxidant effect and a high effect on breaking down alcohol and protecting the liver against alcohol, so the health functional vinegar of the present invention can implement a complex functionality such as disease prevention, disease recovery, and tonic function.

The present invention is manufactured by adding yeast as the main strain, and by using a mixture of yeast and nuruk during alcohol fermentation, the tart taste of conventional alcohol fermentation products is purified, giving a smooth taste and increasing the alcohol content.

In the present invention, by fermenting at low temperature, the absorption rate is increased, and the bitter taste and odor are removed to enhance immunity and detoxification, and the beneficial components for the human body are not destroyed, and the yeast is able to ferment well with sugar.

It is known that mixing vinegar with bee antler extract increases the organic acid and polyphenol content, making it excellent for relieving hangovers.

In addition, as mentioned above, when a pretreated pineapple extract is added to the acetic acid fermentation process in which the fermented product containing the alcohol-fermented honeybee extract is used as the raw material and the starter containing acetic acid bacteria is fermented with pineapple extract (at a weight ratio of 3:2 for the raw material and pineapple), and mixed and further fermented, a new complex fermented vinegar is formed that can effectively utilize the nutritional components of the fruit and the physiologically active components of wild herbs to enhance health functionality and palatability by mixing and fermenting the pineapple extract as a fruit. Due to the high sugar content of the pineapple, the fermentation of the alcohol-fermented product is promoted, the smell of the honeybee is purified, and the acetic acid is well fermented and matured, making it easy to consume.

In particular, by combining fermented honey bee leaf starter made from protein-rich honey bee leaves and pineapple fermentation liquid with high bromelain content, the nutritional value is increased by increasing organic acids and amino acids, and a complex vinegar drink of honey bee and pineapple with the taste and nutritional value of vinegar can be provided.

When making vinegar with the pine tree, it has a sour and bitter taste, so consuming pineapple at the same time is a good food combination, as it can help to alleviate the strong woody smell and astringent and bitter taste.

Pineapple is rich in carbohydrates and contains a lot of acidic compounds, including citric acid, malic acid, and tartaric acid. It also contains vitamins B1, B2, and C, and dietary fiber. It also contains bromelain, a protein-digesting enzyme. Acidic foods have an appetite-stimulating effect, and the citric acid found in pineapple is particularly effective in this regard. It also contains vitamin B1, which boosts metabolism, helping pineapple metabolize carbohydrates and effectively relieve fatigue.

The bromelain component contained in pineapple has a strong anti-inflammatory effect, and is known to help suppress inflammation and alleviate inflammatory diseases such as respiratory inflammation, arthritis, and colitis.

The above pretreated pineapple extract is a general fermented extract prepared by adjusting the initial sugar content of pineapple to 10 °Bx to 30 °Bx with sugar and then inoculating yeast. It is a fermented liquid that activates the pineapple's own enzymes to increase antioxidant activity, and by using this, it is possible to eliminate a raw taste and increase flavor. Here, the type of sugar is not particularly limited, but sugar, oligosaccharide, or sugar and oligosaccharide are preferable.

The fruit fermentation method is known to contain various organic acid components such as citric acid, malic acid, succinic acid, and tartaric acid compared to the general alcohol fermentation method that only contains acetic acid. In particular, when pineapple is combined with vinegar, it is known to not only promote metabolism but also help prevent body fat accumulation and help get rid of belly fat. In addition, the sensory characteristics are also superior, such as the taste of pineapple fruit in vinegar drinks.

In addition, in manufacturing the above-mentioned bee berry extract, it is desirable to use only the twigs and bark with the best medicinal properties among bee berries, and rather than hand washing the raw materials or using other washing water, it is desirable to wash them with functional water containing nano bubbles that have sterilizing, antibacterial, parasitizing, and cleansing effects to remove impurities, and then dry them to a moisture content of 10% using a far-infrared sterilizing dryer with sterilizing and drying functions, thereby ensuring the safety of the present invention and minimizing side effects, thereby meeting the allowable standards for hazardous substances such as heavy metals, by manufacturing them in a scientific and hygienic manner.

The above nano-bubbled water is an active functional water that maintains the properties of dissolved oxygen for a long time due to the characteristics of nano-bubbled gas that maintains the properties of bubbles, and thus has a water purification effect and a sterilization effect that work together in a complex, synergistic manner, and is water that does not contain impurities like distilled water.

According to many studies reported to date, it is known that during the process of processing and utilizing plants, the inherent functional substances are converted into other substances or the content of the extracted substances changes depending on the drying conditions. Far-infrared rays include electromagnetic waves with a wavelength ranging from 4 to 15, and it has been reported that treatment of plant cells with far-infrared rays has a non-destructive effect on the cell structure and increases the rate of extraction from the cells by breaking the covalent bonds of polyphenol compounds of polyploidy, as well as increasing the antioxidant capacity of the isolated compounds.

The present invention increases the antioxidant activity of the leaves or branches of the bee tree by subjecting the raw materials such as the leaves or branches of the bee tree to far-infrared drying treatment.

And it is desirable to use bio-ceramic as the material of the fermentation jar, as it is corrosion-resistant and porous, and is effectively used as a separation or filtering net for various mixtures. In the maturation of grains that require sufficient air and humidity, bio-ceramic provides the most suitable microbiological conditions for yeast fermentation, namely temperature, humidity, and air, and also preserves the flavonoid components of the bee berry extract for a long time in the freshest, most vivid, and unchanged state.

In addition, alcoholic fermentation occurs under anaerobic conditions, but acetic acid bacteria are aerobic, so acetic acid fermentation can be promoted by stirring. In the present invention, for vinegar fermentation, an alcoholic fermentation product with an alcohol content of 7 to 8% is placed in a jar, and starter is injected at 20 to 30°C using an air-blower to break the acetic acid bacteria membrane and supply fresh oxygen. It is preferable to perform the stirring speed of 200 rpm, which is the optimal condition for total acidity, to shorten the period. Since acetic acid bacteria are aerobic bacteria, continuous oxygen supply is important in the acetic acid fermentation stage, so it is preferable to maintain an appropriate fermentation temperature at the same time as air injection.

In addition, in the present invention, the conditions for producing the health functional vinegar are optimal conditions for fermentation, and if these ratios change, the extraction efficiency of effective active ingredients such as honeysuckle or pineapple may decrease or the flavor may be significantly reduced.

Examples:

1. Healthy functional vinegar using honey tree

1-1. Preparation of honey tree hot water extract

The bee material, including the twigs, bark, and leaves of the bee tree, which were washed with nano bubble water and dried with far-infrared rays and cut into appropriate sizes, was added in a ratio of 10 parts by weight to 100 parts by weight of purified water, boiled at 95 to 110°C for 24 hours, cooled to room temperature, and filtered to obtain a bee tree extract.

1-2. Production of alcohol fermentation product containing bee antler extract

Glutinous rice was steamed to make cooked rice, and cooked rice and nuruk were placed in a jar at a weight ratio of 1:1. Then, the bee tree hot water extract of the above process 1-1 was used as soaking water instead of water, activated yeast was added, mixed, stirred, and aged for 4 to 7 days under warm temperature conditions of 28 to 30°C, and then aged for 20 days to obtain a fermented product containing the bee tree extract.

1-3. Manufacturing of functional vinegar with acetic acid fermentation

The residue of the alcohol fermentation product containing the above bee tree extract was filtered, and after adding the starter, acetic acid fermentation was performed for one year at a temperature of 20 to 30℃ to obtain a functional vinegar using bee tree.

2. Production of mixed fermented vinegar using bee veggie and pineapple extracts

In addition, as mentioned above, a pretreated pineapple extract was added in the acetic acid fermentation process in which a fermented product containing an alcohol-fermented honeybee extract was used as a starting material and acetic acid bacteria were present, and the starting material and pineapple extract were mixed in a weight ratio of 3:2 and further fermented to obtain a mixed fermented vinegar of honeybee and pineapple extracts.

Sensory evaluation of vinegar manufactured in the examples

Measurement tests for each item were conducted by a randomly selected panel of 10 members, using a 5-point scoring system for color, aroma, taste, and physical properties. The scoring criteria were as follows: very good: 5 points, good: 4 points, average: 3 points, bad: 2 points, and very bad: 1 point. The average results are shown in Table 1 below.

division color incense taste Comprehensive evaluation
(Symbol) Example 1: Beeswax Vinegar 3.8 3.5 4.0 3.8 Example 2: Honeysuckle-pineapple complex vinegar 4.3 4.0 4.2 4.2 Regular commercial vinegar 3.2 3.0 3.5 3.2

As can be seen from Table 1 above, the functional vinegars of the present invention of Examples 1 and 2 were superior in terms of aroma, sourness, and color in the sensory test, and also received the highest score in the comprehensive preference test, showing that the functional vinegars of the present invention of Examples 1 and 2 showed higher scores than the commercially available vinegar of the comparative examples in all items.

Therefore, it was found that vinegar mixed with various additives such as bee antler extract and pineapple extract had a positive effect on the quality of vinegar, and was differentiated as vinegar with added functionality.

In addition, similar results were obtained when the components of the above example were partially added or subtracted and the amounts were adjusted and manufactured in the same manner and evaluated several times.

In conclusion, the present invention described above is not limited to the above-described embodiments, as various substitutions and changes are possible within the scope that does not depart from the technical idea of the present invention for those with ordinary knowledge in the technical field to which the present invention pertains.

Claims (2)

A step for producing a honeybee hot water extract, in which honeybee material including twigs, bark, and leaves of honeybee that have been washed with nano bubble water and dried with far-infrared rays and cut into appropriate sizes is added at a ratio of 10 parts by weight to 100 parts by weight of purified water, boiled at 95 to 110°C for 24 hours, cooled to room temperature, and then filtered to produce a honeybee extract.
Glutinous rice is steamed to make cooked rice, cooked rice and yeast are placed in a jar at a weight ratio of 1:1, then activated yeast is added using bee moss hot water extract as a soaking liquid instead of water, mixed and stirred, and aged for 4 to 7 days under warm temperature conditions of 28 to 30℃, and then aged for 20 days to obtain a fermented product containing bee moss extract.
In a method for manufacturing functional health vinegar using honeybee by sequential two-stage fermentation of alcohol fermentation and acetic acid fermentation, in which the residue of the alcohol fermentation product including the honeybee extract is filtered, starter is added, and acetic acid fermentation is performed for more than one year under temperature conditions of 20 to 30℃,
The above alcoholic fermentation and acetic acid fermentation are carried out using a fermentation jar made of porous bio-ceramic material with micro-pores formed, and in the acetic acid fermentation step, the alcoholic fermentation product with an alcohol content of 7 to 8% is placed in the fermentation jar and stirred at 20 to 30°C to inject air in the morning and evening using an air-blower to break the acetic acid bacteria film and supply fresh oxygen to promote fermentation.
A method for manufacturing functional health vinegar using honeybee, characterized in that a pretreated pineapple extract is added to alleviate the woody smell, astringent taste, and bitter taste of honeybee during the acetic acid fermentation process using the fermented product containing the alcohol-fermented honeybee extract as the raw material, and the raw material and the pineapple extract are mixed in a weight ratio of 3:2 and further fermented.
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