KR20090124115A - Method for preparing the functional fermented jujube and it's product - Google Patents

Abstract

PURPOSE: A method for manufacturing a functional fermented jujube, and the functional fermented jujube prepared by the method are provided to obtain the effect for preventing and treating hyperlipidemia and diabetes. CONSTITUTION: A method for manufacturing a functional fermented jujube comprises the steps of dipping jujube berries, jujube leaf, seed of a jujube, insam (ginseng), Poria cocos, Rehmanniae Radix, Lophatheri Herba, Rubi Fructus and honey in an weak acidic solution (pH 5~6) for 30~60 sec and washing it with flowing water; removing the seed from the washed jujube; mixing jujube leaf 11~15 weight%, the seed of a jujube 3~5 weight%, insam 11~15 weight%, Poria cocos 9~12 weight%, Rehmanniae Radix 21~34 weight%, Lophatheri Herba 3~5 weight%, Rubi Fructus 3~5 weight%, and honey 26~34 weight%; mixing it with distilled water in a ratio of 1:20~30 by weight and extracting it at 80~100°C for 2~8 hours to make a herbal culture medium; mixing the seed-removed jujube berries and the herbal culture medium in a ratio of 3~5:1 by weight, and sterilizing at 100~150°C for 20~50 min; inoculating a mixture of lactobacillus and yeast to the liquid medium, and culturing at 25~32°C for 24~72 hours by using a shaking cultivator of 140~180rpm to make a culture solution; inoculating the culture solution to the mixture of the jujube berries and the herbal culture medium, and fermenting it at 20~35°C for 24~72 hours; and drying it at 65~75°C for 90~150 min.

Description

Method for preparing functional fermented jujube and its fermented jujube {Method for preparing the functional fermented jujube and it's product}

The present invention by mixing and sterilizing the jujube leaf, jujube seed, ginseng, bokyeong, jihwang, bamboo leaf, bokbunja, beeswax hot water extracted herbal medium and inoculated with a culture solution mixed with lactic acid bacteria and yeast and then sterilized and dried ,

By adding pharmacological components of Chinese herbal medicine, lactic acid bacteria and yeast to jujube, it improves the pharmacological functions lacking in jujube, and not only improves metabolic diseases such as diabetes and hyperlipidemia, but also increases jujube farm's profit generation by increasing the demand of jujube. can do.

Jujube is one of the most widely grown fruits because it is suitable for the climate of Korea and its cultivation is easy. Jujube contains protein, fat and other nutrients, and 36 kinds of various inorganic elements. In particular, jujube contains vitamin C, vitamin B group, calcium, phosphorus and so on. In addition, the moisture content of green jujube is 74%, the red jujube raw water content is 60%, and the dry jujube water content is 30%. The major components of jujube are 28% glucose and fructose, and 1.5% protein.

In oriental medicine, jujube is used as a relaxation tonic, steamed and dried ripe jujube, and it is known to heat down when eaten, to lower constipation, to remove constipation, and to cough.

Recently, there have been reports that jujube contains a lot of ingredients that activate the body's immunity (Cyclic AMP), and the jujube extract was extracted from ethanol to rats with liver damage. Liver recovery and protection have been reported to be good.

However, jujube production has peaked in the last five years, from 12,600 tonnes in 1994 to 14,000 tonnes in 1996, and then continues to decline. In the past, most of domestic jujube has been mainly consumed only as herbal medicine or dehydration products, but since 1994, demand for jujube has increased due to the development of new jujube drinks. However, as the consumption of jujube beverages slows down, the processing amount of jujube is significantly reduced, and the income of jujube farmers is decreasing.

Therefore, not only the quality improvement of processed jujube processed products using jujube produced and sold in the market is required, but also the development of new products is required.

Invented to solve the above situation and needs,

By mixing and sterilizing the jujube leaves, jujube seeds, ginseng, bokryeong, jihwang, bamboo leaves, bokbunja, and herbal extracts of hot water extracted from beeswax, inoculate the fermentation broth mixed with lactic acid bacteria and yeast, sterilize and dry,

By adding pharmacological components of Chinese herbal medicine, lactic acid bacteria and yeast to jujube, it improves the pharmacological functions lacking in jujube, and not only improves metabolic diseases such as diabetes and hyperlipidemia, but also increases jujube farm's profit generation by increasing the demand of jujube. The purpose is to provide a method for producing a functional fermented jujube.

Functional fermented jujube production method according to the present invention for achieving the above object,

Jujube fruit, jujube leaf, jujube seed, ginseng, bokyeong, jihwang, bamboo leaf, bokbunja, no scratches or wounds of bees And then sorting and washing the raw material (first step), which is immersed in a weak acidic liquid and washed in running water; A seed removal step of the date palm fruit (second step) for removing the seeds of the date palm washed after the screening in the first step using a fruit seed remover; Herbal medium manufacturing process (third step) of mixing the jujube leaf, jujube seed, ginseng, fueryeong, jihwang, bamboo leaf, bokbunja, beeswax after screening in the first step, hot water extraction after mixing distilled water; A mixing and sterilizing step (fourth step) of mixing the jujube fruit from which seed was removed in the second step and the herbal medium prepared in the third step and then sterilizing in a sterilizer; Lactic acid bacteria and yeast culture step (Fifth step) of incubating the mixed medium and lactic acid bacteria and yeast in a shaker culture medium; An inoculation and fermentation step (sixth step) in which the jujube and herbal medium are mixed and sterilized in the fourth step and inoculated by mixing the culture medium in which the lactic acid bacteria and yeast are cultured in the fifth step and then fermented in a fermenter; The functional herbal jujube of the sixth process is characterized in that it consists of sterilization and drying process (seventh process) to sterilize and dry by drying in a dryer.

Functional fermented jujube production method according to the present invention,

The high SOD-like activity has an antioxidant effect and lowers total cholesterol and triglycerides in the blood to prevent and treat hyperlipidemia.

In addition, diabetes can be cured and improved by lowering blood sugar.

In addition, the realization of high value added by improving the functionality of jujube, the increase in the utilization of by-products such as jujube leaves and seeds, the creation of new demands through the improvement of palatability and convenience, the increase of production income and the activation of local economy, the development of new products of natural medicines, etc. It provides economic effects.

Hereinafter, the configuration of the present invention in detail based on the accompanying drawings.

1 is a process flow diagram schematically showing a functional fermented jujube manufacturing method according to the present invention.

1. Raw material sorting and washing process (1st process)

Process of sorting raw materials and washing them

Select the raw materials that are not scratched or scratched among the raw materials, and soak them in weak acid solution (pH 5 ~ 6) for 30 ~ 60 seconds and wash them under running water.

At this time, the raw material is jujube fruit, jujube leaf, jujube seed, ginseng, bokyeong, jihwang, bamboo leaf, bokbunja, beeswax (honey).

At this time, the weak acid solution is a mixture of acetic acid (Acetic acid) and distilled water (D.W).

On the other hand, immersing the selected raw material in the weak acidic liquid and washing in running water is to kill the pathogenic microorganisms remaining in the selected raw material using the weak acidic liquid, and remove the weak acidic liquid remaining in the raw material immersed in the weak acidic liquid. To do that.

2. Seed removal process of jujube fruit (2nd process)

In the process of removing the seeds of jujube,

The seeds of the date palm washed after the selection in the first step are removed using a seed remover of the fruit.

At this time, the seed remover of the fruit used to remove the seeds of jujube fruit is a seed remover of the fruit generally used.

Removing the seeds from the date palm is to improve the texture of the final product.

3. Herbal Medicine Manufacturing Process

Jujube leaf, jujube seed, ginseng, bokyeong, jihwang, bamboo leaf, bokbunja, beeswax, and distilled water is mixed and hot water extraction process,

The jujube leaves, jujube seeds, ginseng, bokyeong, jihwang, bamboo leaves, bokbunja, beeswax and mixed with distilled water 1: 1: 30 to 30 by weight after mixing in the first step and then mixed at 80 ~ 100 ℃ 2 ~ 8 Extract hot water from time.

The mixture of jujube leaves, jujube seeds, ginseng, bokyeong, jihwang, bamboo leaves, bokbunja, beeswax is called a herbal mixture.

At this time, the herbal mixture is 11 to 15% by weight jujube leaves, 3 to 5% by weight jujube seeds, 11 to 15% by weight ginseng, 9 to 12% by weight of Fuling, 21 to 34% by weight of turmeric, 3 to 5 It is characterized by mixing by weight of bamboo leaves, 3-5% by weight of bokbunja, 26-34% by weight of honey.

And the hot water extract prepared by hot water extraction of the mixture of jujube leaves, jujube seeds, ginseng, fuyeong, jihwang, bamboo leaves, bokbunja, beeswax is called a herbal medium.

At this time, the solid content of the herbal medium from which the herbal mixture is extracted with hot water is characterized in that 10 to 20% by weight.

4. Mixing and sterilization process (4th process)

In the process of sterilization after mixing jujube and herbal media,

The jujube fruit from which the seed was removed in the second step and the herbal medium prepared in the third step are mixed 3 to 5: 1 by weight, and then sterilized for 20 to 50 minutes in a sterilizer at 100 to 150 ° C.

The mixture of jujube fruit and herbal medium is to contain the functional components of the hot-water extracted herbal medium by mixing ginseng, bokyeong, jihwang, bamboo leaf, bokbunja and beeswax in the seed extract.

In addition, sterilizing the mixture of jujube fruit and herbal medium for 20 to 50 minutes in a sterilizer at 100-150 ° C. sterilizes the microorganisms remaining in jujube fruit and herbal medium by lactic acid bacteria by the microorganisms remaining in jujube fruit and herbal medium. This is to prevent fermentation from being suppressed during fermentation of yeast and to block contamination such as deterioration and rot.

5. Lactic acid bacteria and yeast culture process (5th process)

In the process of culturing lactic acid bacteria and yeast in liquid medium,

After mixed inoculation of lactic acid bacteria and yeast in a liquid medium, the culture medium is incubated for 24 to 72 hours using a shaker at 25 to 32 ° C and 140 to 180 rpm.

At this time, the lactic acid bacteria and yeast inoculated in the liquid medium is characterized in that 1: 1 by weight.

Here, the lactic acid bacteria cultured in the liquid medium is characterized by using any one selected from Lactobacillus plantarum, Lactobacillus bulgarcus, Lactobacillus ashdophyllus (Lactobacillus acidophilus). do.

Here, the yeast cultured in the liquid medium is selected from Saccharomyces cerevisiae, Saccharomyces ellipsoideus, Saccharomyces Bayanus It is characterized by using.

Meanwhile, the liquid medium is 0.1 to 0.5% by weight of yeast extract (yeast extract), 0.1 to 0.5% by weight of malt extract (malt extract), 0.1 to 1% by weight of peptone (peptone), 0.5 to 2% by weight Dextrose of (dextrose), consisting of 96 ~ 99.2% by weight of purified water, after adjusting the pH to 4 ~ 6.5 sterilized for 10-20 minutes at 115 ~ 125 ℃ and cooled to 25 ~ 35 ℃.

On the other hand, the lactic acid bacteria and yeast mixed in the liquid medium is characterized in that the number of the mixed lactic acid bacteria and yeast cultured in a shake incubator is 1 × 10 ⁶ ~ 1 × 10 ⁸ per ml.

6. Inoculation and fermentation process (6th process)

The process of inoculating fermentation after inoculating a culture medium in which lactic acid bacteria and yeast are cultivated in a mixture of jujube and herbal media mixed and sterilized.

The jujube and herbal medium is mixed and sterilized in the fourth step inoculated by inoculating the culture solution cultured with lactic acid bacteria and yeast in the fifth step and then fermented for 24 to 72 hours in a fermenter at 20 ~ 35 ℃.

After inoculating a mixture of jujube and herbal media mixed and sterilized with a culture medium in which lactic acid bacteria and yeast were inoculated, fermentation for 24 to 72 hours in a fermenter at 20 to 35 ° C

As jujube and herbal media are fermented by lactic acid bacteria and yeast inoculated into the mixed and sterilized mixture, the number of lactic acid bacteria and yeast is increased to activate the functionality of lactic acid bacteria and yeast.

At this time, the fermented after inoculating the culture medium cultured with lactic acid bacteria and yeast in the mixture and sterilized jujube and herbal medium is called functional herbal jujube.

7. Sterilization and drying process (7th process)

In the process of sterilizing and drying functional herbal jujube,

The functional herbal jujube of the sixth process is dried for 90 to 150 minutes in a dryer at 65 ~ 75 ℃ sterilization and drying.

Sterilization and drying of the functional herbal jujube in the dryer lowers the growth conditions of the microorganisms to prevent further growth of the lactic acid bacteria and yeast population in the functional herbal jujube and at the same time to prevent the change of physical properties by the proliferated lactic acid bacteria and yeast. For sake.

Hereinafter, the present invention will be described in more detail with reference to Examples. However, the following examples are only intended to specifically illustrate the present invention, it is obvious to those skilled in the art that the scope of the present invention is not limited. That is, simple modifications or changes of the present invention can be easily carried out by those skilled in the art, and all such modifications or changes can be seen to be included in the scope of the present invention.

Example: Extract of Functional Fermented Jujube Prepared According to the Present Invention

After screening jujube fruit, jujube leaf, jujube seed, ginseng, bokyeong, huangwang, bamboo leaf, bokbunja, and wheat not damaged, immersed in mixed solution (pH5 ~ 6) mixed with acetic acid and distilled water for 45 seconds, and running water Wash on.

After screening, washed dates of jujube, jujube leaf, jujube seed, ginseng, bokyeong, jihwang, bamboo leaf, bokbunja, and beeswax, the jujube berry removes the seeds using the fruit seed remover, jujube leaf, jujube seed, ginseng, bokyeong, After mixing turmeric, bamboo leaf, bokbunja and beeswae, distilled water was mixed again and then hot water extracted at 90 ° C. for 5 hours to prepare a herbal medium.

After mixing the herbal medium prepared in the seed was removed jujube sterilized for 45 minutes in a sterilizer at 130 ℃.

On the other hand, mixed inoculation of lactic acid bacteria and yeast in a liquid medium and incubated for 48 hours using a shaker at 28 ℃, 160rpm.

The jujube and herbal media were mixed and sterilized in a mixture in which the lactic acid bacteria and yeast cultures were mixed and inoculated, fermented in a fermenter at 30 ° C. for 48 hours, dried in a dryer at 70 ° C. for 120 minutes, dried and sterilized. After using 120 ℃ extractor and hot water extraction for 12 hours to prepare an extract of the functional fermented jujube.

Comparative Example: Extract of Jujube Prepared According to a Common Method

After selecting the jujube fruit without scratches or scratches, wash it under running water, and remove the seed by using the seed remover of the fruit, and extract the jujube extract by using hot water extractor at 120 ℃ for 12 hours. Manufacture.

Experiment 1: Superoxide dismutase (SOD) similar activity measurement experiment

After diluting by measuring the scavenging rate (inhibition rate) of Examples and Comparative Examples in 20㎎ / ㎖ in distilled water ^- using SOD Assay kit super oxide anion radicals (Superoxide anion radical, O ₂₎ The absorbance was measured at 450 nm.

Example (%) Comparative example (%) SOD-like activity (20 mg / ml)  19.82  72.86

As can be seen from Table 1, the extract of the Example shows a higher SOD-like activity as a whole than the extract of the comparative example, it can also be seen through Figure 2 below.

As compared with the extract of the comparative example, the extract of the example showed higher SOD-like activity as a whole as well as 70% or more, indicating that the antioxidant power capable of removing active oxygen, which is a major factor of aging, is excellent.

Experiment 2: Experiment with Serum Lipids

Six-week-old rats were acclimated for one week at a temperature of 22 ° C and a humidity of 50% for four weeks, followed by two weeks of high-fat diet (dietary lipid content of 40% or more) for two weeks to feed normal feed or cause hyperlipidemia. During the period, the extract of Example and the extract of Comparative Example are administered orally.

Here, the experiment was divided into five experimental groups. The first experimental group (Normal control group, NC) is the experimental group fed the normal feed, the second experimental group (High fat diet control group, HC) is the experimental group fed the high fat diet, the third experimental group (Positive control group, PC) ) Is the experimental group administered with lovastatin, and the fourth experimental group (Pure fructus of Jujuba Hotwater extracts group, PZH) was the experimental group administered the comparative example to the experimental group fed the high fat diet, and the fifth experimental group (Fermented Jujuba Hotwater). extracts group (FZH) is an experimental group in which an Example was administered to an experimental group fed high fat diet.

At this time, each experimental group was free to feed and water.

After feeding for 4 weeks for each experimental group, 12 hours of fasting, anesthetized with ether, opened, blood was collected from the heart, and the collected blood was left for 3 hours, then total cholesterol, triglyceride (triglyceride, Triglyceride). ), ADL cholesterol (HDL-cholesterol), LDL cholesterol (LDL-cholesterol), CRF (CRF) were measured.

Total cholesterol (mg / dl) Triglyceride (mg / dl) HDL- cholesterol (mg / dl) LDL- cholestero (mg / dl) CRF (mg / dl) NC 65.75 ± 7.98 64.75 ± 15.85 15.25 ± 1.43 49.75 ± 7.87 4.29 ± 0.24 HC 63.25 ± 6.11 103.25 ± 7.33 13.50 ± 1.32 39.99 ± 6.27 4.72 ± 0.35 PC 57.75 ± 4.51 74.50 ± 2.36 14.00 ± 1.08 40.05 ± 4.70 4.12 ± 0.08 PZH 65.24 ± 5.11 95.37 ± 6.72 13.24 ± 1.27 42.14 ± 3.43 4.56 ± 0.62 FZH 64.00 ± 15.07 61.50 ± 10.41 15.25 ± 2.93 48.65 ± 13.01 4.14 ± 0.24

As can be seen from Table 2, the measured value of triglycerides of PC, the measured value of triglycerides of PZH, and the measured value of triglycerides of FZH were higher than the measured values of triglycerides of HC, the experimental group fed high fat diet. It is shown lower.

The measured values of PC triglycerides, PZH triglycerides and FZH triglycerides were lower than those of HC, which were fed high-fat diets. In this case, hyperlipidemia treatment was administered, extract of jujube was administered in case of PZH, and extract of jujube fermented with lactic acid bacteria and yeast was administered in case of FZH.

In particular, PZH and FZG triglycerides are lower than PCs, so jujube, lactic acid bacteria, and yeast fermented jujubes can lower triglycerides than antilipidemic drugs, thereby preventing fat from accumulating in blood vessels. It can be seen that it is effective in vascular diseases such as atherosclerosis.

Experiment 3: Experiment on Liver Lipids

Six-week-old rats were acclimated for one week at a temperature of 22 ° C and a humidity of 50% for four weeks, followed by two weeks of high-fat diet (dietary lipid content of 40% or more) for two weeks to feed normal feed or cause hyperlipidemia. During the period, the extract of Example and the extract of Comparative Example are administered orally.

Here, the experiment was divided into five experimental groups. The first experimental group (Normal control group, NC) is the experimental group fed the normal feed, the second experimental group (High fat diet control group, HC) is the experimental group fed the high fat diet, the third experimental group (Positive control group, PC) ) Is the experimental group administered with lovastatin, and the fourth experimental group (Pure fructus of Jujuba Hotwater extracts group, PZH) was the experimental group administered the comparative example to the experimental group fed the high fat diet, and the fifth experimental group (Fermented Jujuba Hotwater). extracts group (FZH) is an experimental group in which an Example was administered to an experimental group fed high fat diet.

At this time, each experimental group was free to feed and water.

After 4 weeks of feeding to each experimental group, 12 hours of fasting, anesthesia with ether and laparotomy to collect blood from the liver, and left the collected blood for 3 hours, total cholesterol (triglyceride, triglyceride) ) Was measured.

Total cholesterol (mg / g tissue) Triglyceride (mg / g tissue) NC 25.57 ± 2.51 135.46 ± 17.90 HC 29.28 ± 0.74 345.67 ± 80.76 PC 29.76 ± 2.13 292.05 ± 51.25 PZH 29.54 ± 1.79 335.94 ± 20.32 FZH 27.25 ± 4.55 303.82 ± 66.80

As can be seen from Table 3, the measured value of triglycerides of PC, the measured value of triglycerides of PZH, and the measured value of triglycerides of FZH are higher than the measured values of triglycerides of HC, the experimental group fed high fat diet. It is shown lower.

The measured values of PC triglycerides, PZH triglycerides and FZH triglycerides were lower than those of HC, which were fed high-fat diets. In this case, hyperlipidemia treatment was administered, extract of jujube was administered in case of PZH, and extract of jujube fermented with lactic acid bacteria and yeast was administered in case of FZH.

In particular, PZH and FZG triglycerides are lower than PCs, so jujube, lactic acid bacteria, and yeast fermented jujubes can lower triglycerides than hyperlipidemic drugs, thereby preventing fatty liver from accumulating fatty liver. It can be seen that it is effective in liver diseases such as.

Experiment 4: Experiment on Blood Sugar

Six-week-old rats were acclimated for 16 hours at 22 ° C and 50% humidity, and then fasted for 16 hours and administered intraperitoneally at 50 mg / kg / body weight in STZ (Streptozotocin) and 0.01M citrate buffer (pH4.5). To cause diabetes.

At this time, after taking blood from the tail vein after 24 hours, if the blood glucose level is 300 mg / dl or more, diabetes is considered to be induced.

The diabetic rats were allowed to freely ingest the general feed and water, and the oral blood glucose lowering agent acarbose and Examples and Comparative Examples were administered once a day.

In particular, when administered orally to Examples and Comparative Examples diluted to a concentration of 300mg / kg.

Here, the experiment was divided into five experimental groups. The first experimental group (Normal control group, NC) is an experimental group that fed general feed without causing diabetes, and the second experimental group (Diabetes control group, DC) is an experimental group that induces diabetes and fed general feed, and the third experimental group (Positive) The control group (PC) is the experimental group that induces diabetes and the general diet is fed and hypoglycemic agent, and the fourth experimental group (Pure fructus of Jujuba Hotwater extracts group, PZH) is the diabetes-induced group Experimental group, the fifth experimental group (Fermented Jujuba Hotwater extracts group, FZH) is an experimental group that induced diabetes and fed general feed and Example.

Then, each group of blood was collected from the tail vein at intervals of 3 days and then blood glucose was measured using a blood glucose meter.

0 (mg / dl) 3 (mg / dl) 7 (mg / dl) 10 (mg / dl) 13 mg / dl 16 (mg / dl) NC 117.4 ± 5.71 134.8 ± 0.96 129.80 ± 2.81 123.80 ± 4.75 119.00 ± 4.75 138.00 ± 11.41 DC 107.25 ± 7.06 523.00 ± 29.04 454.33 ± 72.96 443.30 ± 35.67 451.25 ± 43.46 511.75 ± 51.13 PC 121.25 ± 4.92 495.75 ± 68.73 341.50 ± 13.70 352.20 ± 18.80 374.00 ± 50.57 475.50 ± 47.94 PZH 118 ± 2.75 542 ± 23.02 431 ± 17.50 454 ± 13.56 443 ± 3.62 463 ± 32.47 FZH 115.75 ± 3.63 556.00 ± 31.65 385.75 ± 18.81 397.25 ± 39.46 407.00 ± 2.91 420.25 ± 35.86

As can be seen from Table 4, the measured blood glucose level of PC, the measured blood glucose level of PZH, and the measured blood glucose level of FZH are lower than the measured blood glucose levels of DC, a diabetes-induced experimental group. This can be seen in 3.

The blood glucose lowering agent was administered to the PC, which was lower than the blood glucose measurement of the PC, the blood glucose of the PZH, and the blood glucose of the FZH. In the case of PZH, the extract of jujube was administered, and in the case of FZH, the extract of jujube fermented with lactic acid bacteria and yeast was administered.

In particular, as blood glucose values of PC, PZH, and FZG are similar, jujubes, lactic acid bacteria, and yeast fermented jujubes have similar effects to blood glucose lowering agents, thereby preventing diabetes.

1 is a process flow diagram schematically showing a functional fermented jujube manufacturing method according to the present invention.

Figure 2 is a graph showing the values measured for each experimental group in the SOD (Superoxide dismutase) -like activity measurement experiment.

Figure 3 is a graph showing the values measured for each experimental group in the experiment on blood glucose.

Claims (8)

Jujube fruit, jujube leaf, jujube seed, ginseng, bokyeong, jihwang, bamboo leaf, bokbunja, no scratches or wounds of bees After immersing in weak acid solution (pH 5 ~ 6) for 30 to 60 seconds and the raw material to be washed in running water (step 1); A seed removal step of the date palm fruit (second step) for removing the seeds of the date palm washed after the screening in the first step using a fruit seed remover; The jujube leaves, jujube seeds, ginseng, bokyeong, jihwang, bamboo leaves, bokbunja, beeswax and mixed with distilled water 1: 1: 30 to 30 by weight after mixing in the first step and then mixed at 80 ~ 100 ℃ 2 ~ 8 Herbal medium manufacturing process (third process) which extracts hot water for time; The jujube fruit from which seed was removed in the second step and the herbal medium prepared in the third step are mixed 3 to 5: 1 by weight, and then mixed and sterilized for 20 to 50 minutes in a sterilizer at 100 to 150 ° C. (Fourth step); Lactic acid bacteria and yeast culture inoculated in a liquid medium and cultured for 24 to 72 hours using a shaking culture incubator at 25 ~ 32 ℃, 140 ~ 180rpm (5th step); Inoculation by inoculating the mixture of jujube and herbal medium in the fourth step and mixed with sterilized culture medium cultured lactic acid bacteria and yeast in the fifth step and then fermented for 24 to 72 hours in a fermenter at 20 ~ 35 ℃ and Fermentation process (sixth process); Functional fermented jujube manufacturing method characterized in that the sterilization and drying step (seventh step) by drying the functional herbal jujube of the sixth step in a dryer at 65 ~ 75 ℃ 90 ~ 150 minutes to sterilize and dry The method of claim 1, The herbal mixture of the third step is 11 to 15% by weight of jujube leaves, 3 to 5% by weight of jujube seeds, 11 to 15% by weight of ginseng, 9 to 12% by weight of Fuling, 21 to 34% by weight of turmeric, Method for producing functional fermented jujube, characterized in that it is mixed with 3 to 5% by weight bamboo leaf, 3 to 5% by weight bokbunja, 26 to 34% by weight of wheatgrass The method of claim 1, Functional fermentation jujube manufacturing method characterized in that the solid content of the herbal medium from which the herbal mixture was extracted in the third step is 10 to 20% by weight. The method of claim 1, Functional fermentation jujube production method characterized in that the lactic acid bacteria and yeast inoculated in the liquid medium in the fifth step is mixed 1: 1 by weight The method according to claim 1 or 4, Lactic acid bacteria cultured in a liquid medium is a functional fermentation, characterized in that selected by using any one of Lactobacillus plantarum, Lactobacillus bulgarcus, Lactobacillus acidophilus Jujube manufacturing method The method according to claim 1 or 4, Yeast cultured in liquid medium is selected from Saccharomyces cerevisiae, Saccharomyces ellipsoideus, Saccharomyces Bayanus Functional fermented jujube manufacturing method The method of claim 1, Lactic acid bacteria and yeast mixed in the liquid medium in the fifth step the number of the mixed lactic acid bacteria and yeast cultured in a shake incubator is a functional fermentation jujube characterized in that 1 × 10 ⁶ ~ 1 × 10 ⁸ per 1ml Jujube fruit, jujube leaf, jujube seed, ginseng, bokyeong, jihwang, bamboo leaf, bokbunja, no scratches or wounds of bees After immersing in weak acid solution (pH 5 ~ 6) for 30 to 60 seconds and the raw material to be washed in running water (step 1); A seed removal step of the date palm fruit (second step) for removing the seeds of the date palm washed after the screening in the first step using a fruit seed remover; The jujube leaves, jujube seeds, ginseng, bokyeong, jihwang, bamboo leaves, bokbunja, beeswax and mixed with distilled water 1: 1: 30 to 30 by weight after mixing in the first step and then mixed at 80 ~ 100 ℃ 2 ~ 8 Herbal medium manufacturing process (third process) which extracts hot water for time; The jujube fruit from which seed was removed in the second step and the herbal medium prepared in the third step are mixed 3 to 5: 1 by weight, and then mixed and sterilized for 20 to 50 minutes in a sterilizer at 100 to 150 ° C. (Fourth step); Lactic acid bacteria and yeast culture inoculated in a liquid medium and cultured for 24 to 72 hours using a shaking culture incubator at 25 ~ 32 ℃, 140 ~ 180rpm (5th step); Inoculation by inoculating the mixture of jujube and herbal medium in the fourth step and mixed with sterilized culture medium cultured lactic acid bacteria and yeast in the fifth step and then fermented for 24 to 72 hours in a fermenter at 20 ~ 35 ℃ and Fermentation process (sixth process); Fermented jujube characterized in that the functional herbal jujube of the sixth step is dried and sterilized and dried (seventh step) by drying for 90 to 150 minutes in a dryer at 65 ~ 75 ℃.

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