KR20110029637A - Method for manufacturing coarse liquor including chinese medicine materials and coarse liquor manufactured the method - Google Patents

Abstract

PURPOSE: A method for manufacturing coarse liquor containing medicinal herb materials is provided to remove harmfulness of alcohol contained in the course liquor. CONSTITUTION: A method for manufacturing coarse liquor containing medicinal herb material comprises: a step of mixing yellow koji, white koji, and water and fermenting; a step of adding the fermented product and the mixture of yallow koji, white koji, and water; a step of adding steamed grain and water; and a step of boiling medicinal herb materials including rubi Fructus, schizandrae Fructus, lycii Fructus, cuscutae Semen, and torilidis Fructus and filtering to obtain only extract. The steamed grain is steamed rice or steamed wheat flour.

Description

Method for manufacturing Takju containing herbal medicine and Takju prepared by this method {Method for manufacturing coarse liquor including Chinese medicine materials and coarse liquor manufactured the method}

The present invention relates to a method of manufacturing Takju containing medicinal herbs, and more particularly, to a method of manufacturing Takju containing medicinal herbs including bokbunja, Schisandra chinensis, wolfberry, earthenware, casualties.

In general, Takju (i.e. makgeolli) is a base wine immersion process (S1) and fermentation by mixing the leaven (yellow or white soup) (about 6kg) with water (about 3 liters), as shown in Figure 1 One-time soaking process (S1) that mixes fermented with yellow or white soup (about 40 kg) and water (about 80 liters), and two-stage fermented by mixing yeast cultured in soak with grain (steamed) and water In the dipping step (S2), the fermentation step (S3) of filtering the contents fermented in the two-stage dipping step to obtain the takju, and the packaging step (S4) for mixing and diluting the dilution obtained by the filtration step at a certain ratio with water. Is manufactured.

Takju is divided into rice makgeolli, wheat makgeolli, corn makgeolli, etc. according to the kinds of grains in the two-stage immersion process, and traditionally manufactured in various kinds according to the province, it has been loved among the common people.

Takju such as this has a problem that is not good for the body due to the alcohol component. Removing alcohol that is harmful to the body loses its function as takju, so even if you do not remove alcohol, you can add beneficial ingredients to your body to relieve the harm of alcohol when you consume takju. Development is desired.

The present invention was devised to meet the above-mentioned prior requirements, the body is added to the herbal medicine ingredients, including bokbunja, Schisandra chinensis, wolfberry, earthenware, casualties beneficial to the body so that the body can compensate for the harm of alcohol when ingested Takju It is an object of the present invention to provide a method for producing Takju containing a herbal medicine that can relieve the amount and prepared by this method.

Takju production method containing the herbal medicine according to the present invention in order to achieve the above object, the base wine step of mixing and fermenting the yellow soup and white soup and water; A soaking step of fermenting the fermented product fermented in the base wine by adding a mixture of yellow, white and water; A two-stage immersion step of adding fermented grains and water to the one-time fermentation product once fermented in the immersion; A herbal medicine extract extracting step of extracting extract by filtering boiled herbal medicine containing bokbunja, schisandra chinensis, wolfberry, earthenware and casualty in water; It characterized in that it comprises an extract mixing process of mixing the extract extracted in the extract extraction process with the fermented product fermented in the two-stage immersion process.

Here, in the base liquor process, the mixture of yellow soup, white soup and water in a weight ratio of 1: 1: 1 is fermented at room temperature for 40 hours to 48 hours.

In addition, in the one-time immersion process, a mixture of sulfur and white rice and water in a weight ratio of 1: 1: 4 is added to the fermentation product fermented in the base liquor process, and then fermented at room temperature for 20 hours to 26 hours.

In addition, in the two-stage immersion process, steamed grains and water are added to the fermentation product once fermented in the immersion at a weight ratio of 1: 1.4 to 1: 1.7, and fermented at room temperature for 22 hours to 26 hours. Here, the steamed grains include at least one of steamed rice and steamed flour.

In addition, in the herbal medicine extract process, the herbal medicines including the bokbunja, Schisandra chinensis, wolfberry, earthenware, casualties are mixed with water at a weight ratio of 1: 3 to 1: 5, boiled for 1 to 2 hours with a strong fire, and then on low heat 3 After boiling for 4 hours, the extract is filtered through a strainer having a mesh of 1 mm or less.

In addition, in the extract mixing process, the fermented product fermented in the two-stage immersion process and the extract extracted in the extract extraction process are mixed at a weight ratio of 1: 0.01 to 1: 0.25.

On the other hand, in order to achieve the above object, the method of manufacturing Takju containing the herbal medicine according to the present invention, the base wine step of mixing and fermenting the yellow soup and white soup and water; A soaking step of fermenting the fermented product fermented in the base wine by adding a mixture of yellow, white and water; A herbal medicine extract extracting step of extracting extract by filtering boiled herbal medicine containing bokbunja, schisandra chinensis, wolfberry, earthenware and casualty in water; It is characterized in that it comprises a two-stage immersion process by adding steamed grains and water to the fermentation product once fermented in the immersion once fermented by adding the herbal extract extract extracted in the extract extraction process.

Here, in the base liquor process, the mixture of yellow soup, white soup and water in a weight ratio of 1: 1: 1 is fermented at room temperature for 40 hours to 48 hours.

In addition, in the one-time immersion process, a mixture of sulfur and white rice and water in a weight ratio of 1: 1: 4 is added to the fermentation product fermented in the base liquor process, and then fermented at room temperature for 20 hours to 26 hours.

In addition, in the herbal medicine extract process, the herbal medicines including the bokbunja, Schisandra chinensis, wolfberry, earthenware, casualties are mixed with water at a weight ratio of 1: 3 to 1: 5, boiled for 1 to 2 hours with a strong fire, and then on low heat 3 After boiling for 4 hours, the extract is filtered through a strainer having a mesh of 1 mm or less.

In addition, in the two-stage immersion process, the weight ratio of the fermented product and the steamed grain and water fermented in the one-time immersion process is 1: 2: 3 weight ratio, and the fermented product and the steamed grain and water fermented in the one-time immersion process are combined with each other. The extract extracted in the extract extraction process is mixed at a weight ratio of 1: 0.01 to 1: 0.25, and then fermented for about 22 hours to 26 hours. Here, the steamed grains include at least one of steamed rice and steamed flour.

On the other hand, in order to achieve the above object, the method of manufacturing Takju containing the herbal medicine according to the present invention, the base wine step of mixing and fermenting the yellow soup and white soup and water; A soaking step of fermenting the fermented product fermented in the base wine by adding a mixture of yellow, white and water; A herbal medicine extract extracting step of extracting extract by filtering boiled herbal medicine containing bokbunja, schisandra chinensis, wolfberry, earthenware and casualty in water; It is characterized in that it comprises a two-stage immersion process of adding the herbal medicine extract extracted in the herbal medicine extract extraction process during the fermentation by adding steamed grain and water to the fermented product once fermented in the soaking.

Here, in the base liquor process, the mixture of yellow soup, white soup and water in a weight ratio of 1: 1: 1 is fermented at room temperature for 40 hours to 48 hours.

In addition, in the one-time immersion process, a mixture of sulfur and white rice and water in a weight ratio of 1: 1: 4 is added to the fermentation product fermented in the base liquor process, and then fermented at room temperature for 20 hours to 26 hours.

In addition, in the herbal medicine extract process, the herbal medicines including the bokbunja, Schisandra chinensis, wolfberry, earthenware, casualties are mixed with water at a weight ratio of 1: 3 to 1: 5, boiled for 1 to 2 hours with a strong fire, and then on low heat 3 After boiling for 4 hours, the extract is filtered through a strainer having a mesh of 1 mm or less.

In addition, in the two-stage immersion process, the steam and grains steamed in the fermentation product once fermented in the immersion is added in a weight ratio of 1: 1.4 to 1: 1.7 to ferment for 22 hours to 26 hours at room temperature, Between about 10 hours to 20 hours from the start time, the fermented product, the steamed grain, and the water are combined and the extract extracted in the extract extraction process is mixed at a weight ratio of 1: 0.01 to 1: 0.25. Here, the steamed grains include at least one of steamed rice and steamed flour.

On the other hand, to achieve the above object it is characterized in that the takju according to the present invention was produced by the method described above.

According to the present invention configured as described above, by adding the herbal medicine ingredients including bokbunja, Schisandra chinensis, wolfberry, earthenware, casualties to Takju to relieve the body by the added herbal medicine ingredients to offset the harm of alcohol contained in Takju I can give it.

Hereinafter, with reference to the accompanying drawings will be described in detail with respect to the manufacturing method and the takju prepared by the method containing the herbal medicine according to the preferred embodiment of the present invention.

First, the efficacy of the herbal medicines added in the present invention Bokbunja, Schisandra chinensis, Wolfberry, Tosa, casualty and licorice.

Bokbunja reinforces the function of the kidney (유 精), Mongjeong (夢 精), urea (遺尿), etc. are used to weaken eyesight, lighten the body and blacken the head. It also makes the skin soft and beautiful. As a pharmacological action, anti-inflammatory action, antioxidant action, anti-Helicobacter pylori action has been reported.

Schisandra chinensis has five flavors: sweet, sour, bitter, salty, and spicy, with strong acidity. It contains ingredients such as xanthrin, gomisin, citric acid, citric acid and citric acid, which strengthen the heart, lower blood pressure, and boost immunity. It is known to strengthen lung function and have antitussive and expectorant effect, which helps to cough and thirst.

Goji are dizzy and weak when the waist and knees are used, and the blood is weak and the face is yellow, the hair is white, and it is not effective for sleep or thirst. As a pharmacological action, non-specific immunity enhancing action, hematopoietic action, cholesterol lowering action, anti-fatty liver action, blood pressure drop, blood sugar drop, growth promotion, anticancer action, etc. have been reported.

Tosa is known as a medicine that mainly protects the liver and kidneys, brightens the eyes, helps yang (yang 氣), and strengthens the kidney function. It is effective for men's sexual dysfunction, which is caused by weak kidneys, strengthens bones and strengthens waist strength, and is used to treat low back and knee pain and soreness due to weak kidney function. In addition, it is known to be effective in treating diabetes and diarrhea, which are difficult to pee and urinate.

Casualties are used to relieve the yang of the kidneys and to use for men's renal rot, infertility, etc. It is known to be effective in the severe itching, sciatica, skin pruritus caused by cold uterus, trcomonas vaginitis. In addition, it is used for skin diseases such as eczema, allergic dermatitis, and ulcers.

In the present invention, by preparing a table containing the ingredients of the herbal medicine including bokbunja, Schisandra chinensis, gojija, earthenware, casualties, such as the above effects, to relieve the body by the herbal medicine ingredients to harm the alcohol contained in Takju It is to be offset.

Figure 2 is a process chart for explaining a method of manufacturing Takju containing the herbal medicine according to the first embodiment of the present invention.

First, in the base liquor process (S10) is fermented by mixing the sulfur and white soup and water in a weight ratio of 1: 1: 1. For example, 3 kg of yellow soup, 3 kg of white soup and 3 liters of water (3 kg) are mixed and fermented at room temperature (25 degrees) for about 40-48 hours.

Thereafter, in the soaking step (S11), the fermentation product fermented in the base wine step is fermented by adding a mixture of yellow rice, white rice and water in a weight ratio of 1: 1: 4. For example, 20kg of yellow soup and 20kg of white soup and 80 liters of water (80kg) are added to the fermented product fermented in the base liquor process and mixed well and fermented at room temperature (25 degrees) for about 20 hours to 26 hours.

Thereafter, in the two-stage immersion step (S12), the steamed grains (steamed rice and / or steamed wheat flour) and water are added to the fermentation product once fermented by the immersion in a weight ratio of 1: 1.4 to 1: 1.7 to ferment. Here, for example, about 240 kg of steamed grains and 380 liters of water (380 kg) are added to the fermented product once, and then mixed well and fermented for about 22 to 26 hours. The steamed grains may be appropriately selected from the range of steamed rice 100% to 0% and steamed flour 0% to 100%.

On the other hand, in the herbal medicine preparation step (S13), bokbunja, Schisandra chinensis, wolfberry, earthenware, casualties are prepared as herbal medicines). Here, licorice may be further prepared. The bokbunja, Schisandra chinensis, wolfberry, earth and sand, casualty and licorice are dehydrated to remove water after washing the dried well with water. Moreover, bokbunja, Schisandra chinensis, wolfberry, earth and sand, casualty and licorice may be used in the same weight ratio, and a ratio may be changed as needed.

Thereafter, in the extract extraction process (S14), the herbal medicine prepared as described above is put in water, boiled, and then filtered to extract the extract. Here, for example, the ratio of herbal medicine and water is 1: 3 to 1: 5 by weight ratio and boiled for 1 to 2 hours with a strong fire, then for 3 to 4 hours with a low fire, and then filtered through a strainer having a mesh of 1 mm or less. Extract.

Subsequently, in the extract mixing step (S15), the extract extracted in the extract extraction process is mixed with the fermented product fermented in the two-stage immersion process. Here, for example, the fermented product fermented in the two-stage immersion process and the extract extracted in the extract extraction process is mixed in a weight ratio of 1: 0.01 to 1: 0.25.

Next, in the filtering step (S16) to filter the contents mixed with the extract in the extract mixing process to obtain the medicinal herbs containing Takju, in the packaging process (S17) by mixing the takju obtained in the filtering process in a certain ratio with water Pack after dilution.

Figure 3 is a process chart for explaining a method of manufacturing Takju containing a herbal medicine according to a second embodiment of the present invention.

First, in the base liquor process (S20) fermented by mixing 1: 1 in yellow and white soup and water. For example, 3 kg of yellow soup, 3 kg of white soup and 3 liters of water (3 kg) are mixed and fermented at room temperature (25 degrees) for about 40-48 hours.

Thereafter, in the soaking step (S21), the fermented product fermented in the base wine process is mixed with fermented soybean soup, white soup and water in a ratio of 1: 1: 4. For example, 20kg of yellow soup, 20kg of white soup, and 80 liters of water are added to the fermented product fermented in the base liquor process and mixed well and fermented at room temperature (25 degrees) for about 20 hours to 26 hours.

Meanwhile, in the herbal medicine preparation step (S22), bokbunja, Schisandra chinensis, wolfberry, earthenware and casualties are prepared as herbal medicines). Here, licorice may be further prepared. The bokbunja, Schisandra chinensis, wolfberry, earth and sand, casualty and licorice are dehydrated to remove water after washing the dried well with water. Moreover, bokbunja, Schisandra chinensis, wolfberry, earth and sand, casualty and licorice may be used in the same weight ratio, and a ratio may be changed as needed.

Thereafter, in the extract extraction process (S23), the herbal medicine prepared as described above is put in water, boiled, and then filtered to extract the extract. Here, for example, the ratio of the medicinal herbs and water in a weight ratio of 1: 3 to 1: 5 is boiled for 1 to 2 hours with a strong fire, then for 3 to 4 hours with a low fire, and then filtered through a strainer having a mesh of 1 mm or less. Extract.

Thereafter, in the two-stage immersion process (S24), the steamed grains (steamed rice and / or steamed wheat flour), water, and the extract extracted in the extract extraction process are added to the fermentation product once fermented in the immersion. Here, the weight ratio of the soaked fermented product and the steamed grain and water once is a weight ratio of 1: 2: 3. For example, put about 252kg of steamed grain and 378 liters of water (378kg) in the fermented fermentation (126kg) once, and the extract extracted in the extract extraction process 1 After mixing at a weight ratio of 0.01 to 1: 0.2, fermentation is performed for about 22 hours to 26 hours. The steamed grains may be appropriately selected from the range of steamed rice 100% to 0% and steamed flour 0% to 100%.

Next, in the fermentation step (S25) to filter the contents fermented in the two-stage immersion step to obtain the takju containing the herbal medicine, in the packaging step (S26) mixed after dilution by mixing the water takju obtained in the manure process in a predetermined ratio and packaging do.

Figure 4 is a process chart for explaining a method of manufacturing Takju containing a herbal medicine according to a third embodiment of the present invention.

First, in the base wine step (S20) is fermented by mixing the sulfur and white soup and water in a weight ratio of 1: 1: 1. For example, 3 kg of yellow soup, 3 kg of white soup and 3 liters of water (3 kg) are mixed and fermented at room temperature (25 degrees) for about 40-48 hours.

Thereafter, in the soaking step (S21), the fermentation product fermented in the base process is added to ferment the mixture of yellow rice, white rice and water in a weight ratio of 1: 1: 4. For example, 20kg of yellow soup and 20kg of white soup and 80 liters of water (80kg) are added to the fermented product fermented in the base liquor process and mixed well and fermented at room temperature (25 degrees) for about 20 hours to 26 hours.

Meanwhile, in the herbal medicine preparation step (S22), bokbunja, Schisandra chinensis, wolfberry, earthenware and casualty are prepared as a herbal medicine). Here, licorice may be further prepared. The bokbunja, Schisandra chinensis, wolfberry, earth and sand, casualty and licorice are dehydrated to remove water after washing the dried well with water. Moreover, bokbunja, Schisandra chinensis, wolfberry, earth and sand, casualty and licorice may be used in the same weight ratio, and a ratio may be changed as needed.

Thereafter, in the extract extraction process (S23), the herbal medicine prepared as described above is put in water, boiled, and then filtered to extract the extract. Here, for example, the ratio of herbal medicine and water in a weight ratio of 1: 1 to 1: 1.5, and boiled for 1 to 2 hours with a strong fire, then for 3 to 4 hours with a low heat, and then filtered through a strainer having a mesh of 1 mm or less. Extract.

Subsequently, in the two-stage immersion process (S24a), the steamed grains (steamed rice and / or steamed wheat flour) and water are added to the fermentation product once fermented by the immersion in a weight ratio of 1: 1.4 to 1: 1.7 to ferment. Here, for example, about 240 kg of steamed grains and 380 liters of water (380 kg) are added to the fermented product once, and then mixed well and fermented for about 22 to 26 hours. The steamed grains may be appropriately selected from the range of steamed rice 100% to 0% and steamed flour 0% to 100%.

In the third embodiment, during the two-stage immersion step (S24a), the one-time fermentation product, steamed grain, and water are combined with the extract extracted in the extract extraction process in a weight ratio of 1: 0.01 to 1: 0.25. For example, the mixing of extracts takes place approximately 10 to 20 hours from the start of the two-stage immersion.

Next, in the fermentation step (S25) to filter the contents fermented in the two-stage immersion step to obtain the takju containing the herbal medicine, in the packaging step (S26) mixed after dilution by mixing the water takju obtained in the manure process in a predetermined ratio and packaging do.

As described above, according to the present invention, by adding medicinal herb ingredients including bokbunja, Schisandra chinensis, wolfberry, earth and sand, casualty and licorice to Takju, the added medicinal herb ingredients help to rejuvenate the body, thereby reducing the harm of alcohol contained in Takju. It can be offset.

On the other hand, the present invention is not limited to the above specific embodiments, but can be modified and modified in various ways without departing from the gist of the present invention. If such modifications and variations are included in the appended claims, it will be apparent that they belong to the present invention.

1 is a process chart for explaining a general method for producing takju.

Figure 2 is a process chart for explaining a method of manufacturing Takju containing the herbal medicine according to the first embodiment of the present invention.

Figure 3 is a process chart for explaining a method of manufacturing Takju containing a herbal medicine according to a second embodiment of the present invention.

Figure 4 is a process chart for explaining a method of manufacturing Takju containing a herbal medicine according to a third embodiment of the present invention.

Claims (20)

A base liquor step of fermenting a mixture of yellow soup, white soup and water; A soaking step of fermenting the fermented product fermented in the base wine by adding a mixture of yellow, white and water; A two-stage immersion step of adding fermented grains and water to the one-time fermentation product once fermented in the immersion; A herbal medicine extract extracting step of extracting extract by filtering boiled herbal medicine containing bokbunja, schisandra chinensis, wolfberry, earthenware and casualty in water; Takju containing the herbal medicine characterized in that it comprises an extract mixing step of mixing the extract extracted in the extract extraction process with the fermentation fermented in the two-stage immersion process. The method of claim 1, In the base liquor process, a mixture of sulfur and white soup and water in a weight ratio of 1: 1: 1, the herbal medicine containing Takju manufacturing method characterized in that the fermentation at room temperature for 40 hours to 48 hours. The method of claim 1, In the one-time immersion process, the herbal medicine characterized in that the fermented product in the fermentation process is added with a mixture of sulfur and white rice and water in a weight ratio of 1: 1: 4 and fermented at room temperature for 20 hours to 26 hours. A method of preparing containing takju. The method of claim 1, In the two-stage immersion process, the grains and water steamed in the fermentation product once fermented in the immersion are added in a weight ratio of 1: 1.4 to 1: 1.7, and the herbal medicine is characterized in that the fermentation is carried out for 22 hours to 26 hours at room temperature. Takju prepared method. The method of claim 4, wherein The steamed grain is a method of producing Takju containing herbal medicine, characterized in that it comprises at least one of steamed rice and steamed wheat flour. The method of claim 1, In the herbal medicine extract process, the herbal medicines including the bokbunja, Schisandra chinensis, wolfberry, earthenware and casualties are mixed with water in a weight ratio of 1: 3 to 1: 5, boiled for 1 to 2 hours with a strong fire, and then 3 to 4 on a low heat. Method of producing Takju containing herbal medicine characterized in that after extracting the extract by filtering with a strainer having a mesh of less than 1mm after boiling. The method of claim 1, In the extract mixing process, the fermented product fermented in the two-stage immersion process and the extract extracted in the extract extract process in the weight ratio of 1: 0.01 ~ 1: 0.25, characterized in that the preparation of Takju containing herbal medicine Way. A base liquor step of fermenting a mixture of yellow soup, white soup and water; A soaking step of fermenting the fermented product fermented in the base wine by adding a mixture of yellow, white and water; A herbal medicine extract extracting step of extracting extract by filtering boiled herbal medicine containing bokbunja, schisandra chinensis, wolfberry, earthenware and casualty in water; The method of manufacturing medicinal herbs containing medicinal herbs comprising a two-stage immersion step of adding fermented steamed grains and water to the fermentation product once fermented in the immersion and fermentation by extracting the herbal medicine extract in the extract extraction process. The method of claim 8, In the base liquor process, a mixture of sulfur and white soup and water in a weight ratio of 1: 1: 1, the herbal medicine containing Takju manufacturing method characterized in that the fermentation at room temperature for 40 hours to 48 hours. The method of claim 8, In the one-time immersion process, the herbal medicine characterized in that the fermented product in the fermentation process is added with a mixture of sulfur and white rice and water in a weight ratio of 1: 1: 4 and fermented at room temperature for 20 hours to 26 hours. A method of preparing containing takju. The method of claim 8, In the herbal medicine extract process, the herbal medicines including the bokbunja, Schisandra chinensis, wolfberry, earthenware and casualties are mixed with water in a weight ratio of 1: 3 to 1: 5, boiled for 1 to 2 hours with a strong fire, and then 3 to 4 on a low heat. Method of producing Takju containing herbal medicine characterized in that after extracting the extract by filtering with a strainer having a mesh of less than 1mm after boiling. The method of claim 8, In the two-stage immersion process, the weight ratio of the fermented product and the steamed grain and water fermented in the one-time immersion process is 1: 2: 3 weight ratio, and the fermented product and the steamed grain and water fermented in the one-time immersion process are combined with each other. Method for producing takju containing herbal medicines characterized in that the fermented extract extracted in the kiss extraction process in a weight ratio of 1: 0.01 ~ 1: 0.25 and then fermented for about 22 hours to 26 hours. The method of claim 12, The steamed grain is a method of producing Takju containing herbal medicine, characterized in that it comprises at least one of steamed rice and steamed wheat flour. A base liquor step of fermenting a mixture of yellow soup, white soup and water; A soaking step of fermenting the fermented product fermented in the base wine by adding a mixture of yellow, white and water; A herbal medicine extract extracting step of extracting extract by filtering boiled herbal medicine containing bokbunja, schisandra chinensis, wolfberry, earthenware and casualty in water; Herbal medicine is characterized in that it comprises a two-stage immersion process for adding the herbal medicine extract extracted in the herbal medicine extract extraction process during the fermentation by adding steamed grain and water to the fermented product once fermented in the soaking once Takju manufacturing method. The method of claim 14, In the base liquor process, a mixture of sulfur and white soup and water in a weight ratio of 1: 1: 1, the herbal medicine containing Takju manufacturing method characterized in that the fermentation at room temperature for 40 hours to 48 hours. The method of claim 14, In the one-time immersion process, the herbal medicine characterized in that the fermented product in the fermentation process is added with a mixture of sulfur and white rice and water in a weight ratio of 1: 1: 4 and fermented at room temperature for 20 hours to 26 hours. A method of preparing containing takju. The method of claim 14, In the herbal medicine extract process, the herbal medicines including the bokbunja, Schisandra chinensis, wolfberry, earthenware and casualties are mixed with water in a weight ratio of 1: 3 to 1: 5, boiled for 1 to 2 hours with a strong fire, and then 3 to 4 on a low heat. Method of producing Takju containing herbal medicine characterized in that after extracting the extract by filtering with a strainer having a mesh of less than 1mm after boiling. The method of claim 14, In the two-stage immersion process, the grains and water steamed in the fermentation product once fermented in the immersion are added in a weight ratio of 1: 1.4 to 1: 1.7 and fermented at room temperature for 22 hours to 26 hours, but the time of starting the two-stage immersion. Herbal medicine, characterized in that mixing the fermented fermented product and steamed grains and water in about 10 hours to 20 hours and the extract extracted in the extract extraction process in a weight ratio of 1: 0.01 to 1: 0.25 Takju production method containing. The method of claim 18, The steamed grain is a method of producing Takju containing herbal medicine, characterized in that it comprises at least one of steamed rice and steamed wheat flour. Takju produced by the method according to any one of claims 1 to 19.

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