KR20150135949A - Vitality Health Foods for detoxification and cosmetic manufacturing method - Google Patents

Abstract

The present invention relates to a manufacturing method of detoxification and cosmetic vitality health food. More specifically, the method comprises the following steps: washing ginger, ginseng, garlic, and balloon flower, putting the same in a dryer, and half drying the same; spraying a fermented solution, which is matured for 120 days or more by mixing 120 kinds of medicinal herbs, fruits, vegetables, grains, and seaweeds in hard liquor, and putting the same in a container, to the half dried ginger, ginseng, garlic, and balloon flower, and sealing the same for 1 to 2 hours to mature the same; repeating a drying process for one to nine times of putting the ginger, the ginseng, the garlic, and the balloon flower in a special pressure double boiler without water at 60 to 95°C for 120 to 240 minutes not to be burnt, generating steam with water contained in the ginger, the ginseng, the garlic, and the balloon flower, steaming the same, and discharging steam water; and taking out the ginger, the ginseng, the garlic, and the balloon flower, putting the same in the dryer, perfectly drying the same, and manufacturing vitality tea and vitality soup by cooking black ginger, black red ginseng, black garlic, black balloon flower, soybean, cinnamon, licorice, acanthopanax, nettle herb, Codonopsis lanceolata, deer antler, and a native mulberry in a double boiler in a steaming and drying for nine times method.

Description

TECHNICAL FIELD [0001] The present invention relates to a method for manufacturing a detoxification product,

More particularly, the present invention relates to a method for preparing a healthy food, which comprises ginger, ginseng, garlic, and bellflower, Seaweed is mixed with distilled liquor and sprinkled on dried ginger, ginseng, garlic and bellflower for 120 days or longer and fermented for more than 120 days. It is sealed for 1 ~ 2 hours and then aged. It is steamed at 60 ~ 95 ℃ for 120 ~ 240 minutes with water contained in ginger, ginseng, garlic and bellflower, and then steamed for 1 ~ 9 times. And then drying it completely to complete black ginger, black red ginseng, black garlic, and black bellflower in a method of producing ditoximagine vitality health food.

Generally, red ginseng or black ginseng is manufactured by processing ginseng and so on. The toxicity of this product has been controversial due to the detection of benzopyran, a primary carcinogen, as defined by the International Agency for Research on Cancer (IARC).

However, due to the lack of technology, it is simply heated in a cauldron for more than 100 ℃ for an appropriate time, dried in the sun, put into a cauldron, And the various pharmacological components such as saponin of red ginseng through 9 times of kujipu gupo process are destroyed at high temperature or are vaporized with steam with strong volatility during drying process, so that the pharmacological effect inherent in red ginseng is unknown.

Recently, ginseng is immersed in the water of a container and heated for 3 to 4 days at a constant temperature, and then a wet electric hot water extracting machine for extracting red ginseng liquid is used. The hot water is cooked for 12 to 15 hours at a first time using a jar, However, even in the case of wet and dry electric hot water pots, new medicinal ingredients which are not present in the process of repeatedly ginseng are produced, and the toxicity is removed by the neutralization action Despite its properties, pyrolysis and activation can not be expected much. Saponin, which is the most beneficial component of ginseng, has a characteristic of being volatilized at a high temperature. However, when it is heated at a high temperature for a long time, It can not be expected much, and furthermore, in the case of dry electric hot pot, There are a number of problems such as ginseng by steaming heat in the course of a long period of time or other been partially damaged by losing the ginseng's unique taste and flavor occurs.

<References>

Application No.: 10-2012-0038793 A pharmaceutical composition with enhanced antioxidant activity including aged ginger extract

In order to solve the above problems, the present invention is to solve the above-mentioned problems by ginger, ginseng, garlic and bellflower which are washed and dried in a dryer and semi-dried, , Fermented jujube solution obtained by fermentation for 120 days or longer by mixing herbaceous fruits, fruits, vegetables, grains and seaweed such as yuzu, cherry, soybean, mulberry, hwanggi, shiitake mushroom, Ginseng, garlic and bellflower. After 1 ~ 2 hours of aging, do not add water and put in special pressure steamer. Do not burn. Steam at 60 ~ 95 ℃ for 120 ~ 240 minutes with moisture contained in ginger, ginseng, And the steam is drained after 1 to 9 repetitions, and then the steam is drained and put in a dryer to complete the drying process.

The present invention for solving the above object is to provide a vitality food for detoxification action, self-sustaining power and immunity enhancement of human body, which comprises at least one kind selected from the group consisting of cinnamon, ginseng, cinnamon, herpet, green tea, Fermentation to produce a solution that fermented for 120 days in a container mixed with distilled liquor mixed with yuzu, cherry, soybean, japonica, hwanggi, shiitake mushroom, gingko mushroom, abalone, kelp, herbaceous herb, fruits, vegetables, grains and seaweed (S10); The ginger was washed and cut and semi-dried. The fermented jujube solution was sprayed on the ginger, sealed for 1 to 2 hours and aged. The juice was put into a special pressure boiler without water, The steam is generated by the moisture contained in the ginger for 240 minutes, and then the steam is drained out. After repeating the drying process for 1 ~ 9 times, it is taken out and put in the dryer to complete the drying. A black ginger manufacturing step (S20) for producing ginger; After the ginseng was washed and semi-dried, the fermented jujube solution was sprayed on the ginseng, sealed for 1 to 2 hours and aged. Then, it was put in a special pressure boiler without water, and the mixture was heated at 60 to 95 for 120 to 240 minutes Ginseng is steamed and steamed, and the steam is drained. After repeating the drying process 1 ~ 9 times, it is put into a dryer and dried completely. Producing red and green ginseng (S30); After the whole ginseng was washed and semi-dried, the fermented jujuba solution was sprayed on the ginseng, sealed for 1 to 2 hours, aged and put in a special pressure boiler without water, and heated at 60 to 95 ° C for 120 to 240 minutes Garlic is steamed and steamed, then steam is discharged 1 ~ 9 times. After it is taken out, it is put into a dryer and completely dried. (S40); .

The broth was washed and semi-dried, and the fermented jujube solution was sprayed on the broth and sealed for 1 to 2 hours. The broth was aged and put in a special pressure cooker without water, ~ 95 ℃ for 120 ~ 240 minutes without rushing the steam contained in the bellflower to generate steam after steam is discharged from the steam process is repeated 1 ~ 9 times, then put in the dryer, complete drying, (S50) of producing a black bellflower for producing black bellflower of the method of the present invention; 300 to 350 parts by weight of green beans are washed and placed in a container and called for 8 to 10 hours in water. Then, the beans are put into bean sprouts and covered with a black cloth. The mixture is mixed with 50 parts by weight of the fermented primary alcohol solution and 3000 to 5000 parts by weight of mineral water, A soybean soup preparation step (S60) in which the soybean soup grows by 8 to 10 cm by repeatedly spraying; And further comprising:

In addition, the preparation step (S70) of the red ginseng, black ginger, black garlic, and black bellflower prepared in the above-described manufacturing step is as follows: green red ginseng having 200-220 parts by weight of ginseng finished with the above- And 3,000 parts by weight of the mixture are boiled in a hot water bath at 80 to 105 for 12 to 24 hours to produce black ginseng tea.

Also, in the step (S70) of manufacturing a vigorous tea made from the black ginger vitality tea, 2000 to 220 parts by weight of ginger are mixed with 2000 to 3000 parts by weight of black ginger, And a black ginger tea is produced by boiling in water for 12 to 24 hours.

Also, in the step (S70) of preparing the green tea, the garlic is prepared by mixing 200 ~ 220 parts by weight of garlic with 2,000 ~ 3,000 parts by weight of mineral water, And the mixture is heated for 24 hours to produce a black garlic tea.

In addition, the step (S80) of preparing a hot spring for producing an energetic hot water by the red, green, black, and black bean jam in the manufacturing steps (S20 to S60) comprises 1000 to 1100 parts by weight of soybean hulls, 300 to 330 parts by weight of licorice, 200 to 220 parts by weight of licorice, 100 to 110 parts by weight of ogapi, 20 to 25 parts by weight of nettle herb, 20 to 25 parts by weight of herbaceous herb, 20 to 25 parts by weight of antler, 20 to 25 parts by weight of ginger, 20 to 25 parts by weight of ginger, 100 to 110 parts by weight of ginger, 100 to 110 parts by weight of garlic, and 100 to 110 parts by weight of bellflower were sprayed with a solution of fermented prime extract in black red ginseng, black ginger, Aging for 1 to 2 hours, adding 50000 to 60000 parts by weight of living water into a special pressure water heater, and performing a hot water boiling operation at 70 to 105 for 12 to 72 hours without burning (S80); .

The vitality tea obtained through the steps of preparing the black ginger, the black ginseng, the black germ, and the black bellflower vigor tea is contained in a packaging container, and the vigorous hot water produced in the black ginger, black ginseng, black garlic, A packing step (S90) in which the extract solution is packed in a packaging container after sterilization and disinfection by heating at 100 to 110 after being put in a packaging container; .

The present invention relates to a method for preparing a medicinal herb containing ginger, ginseng, garlic, and bellflower, which comprises washing ginger, ginseng, garlic and bellflower, Ginger, ginseng, garlic, and bellflower after 1 to 2 hours of fermentation for more than 120 days by mixing herbaceous fruits, fruits, vegetables, grains and seaweeds such as mulberry, shiitake mushroom, shiitake mushroom, And then steamed for 120 ~ 240 minutes at a temperature of 60 ~ 95 ℃ without burning. Then, steam is generated by the water contained in ginger, ginseng, garlic, and bellflower, It is manufactured by the method of Kugi Gupo (九 蒸 九 曝)) method which is completed by repeating the drying process 1 ~ 9 times and then drying it completely in the dryer to remove harmful substances such as benzopyran, which is a carcinogenic substance, .

In addition, the use of soybean throat prevents the anemia due to the production of anti-cancer, anti-inflammatory component and erythrocyte, and it is rich in potassium and folic acid and provides excellent effect for controlling blood pressure.

It also decodes toxins from various pollutants and chemicals, waste products, active oxygen or environmental toxins such as polychlorinated biphenyls (PCBs) and dioxins imported from the outside, various diseases including cancer, rare diseases, liver diseases, It strengthens the liver function, strengthens the hangover and strengthens the self-immune and immunity, and it helps to improve the physical constitution, thereby revitalizing the body and restoring the physical strength.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a production block diagram of a method for manufacturing a detoxified healthy food of the present invention. FIG.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, a detailed description of preferred embodiments of the present invention will be given with reference to the accompanying drawings. In the following description of the present invention, detailed description of known functions and configurations incorporated herein will be omitted when it may make the subject matter of the present invention rather unclear.

The vitality food of the present invention is composed of a vitality tea and a vitality bath and comprises a step of preparing a fermented mainstream solution, a step of producing a black ginger, a step of producing a black red ginseng, a step of producing a black garlic, a step of producing a black bellflower, , A step of producing a vigorous tea by producing the vigorous tea through the above-described manufacturing steps, and a step of producing a vigorous hot-water bath, and packaging the vigorous tea and the vigorous hot water to be produced.

In the step of preparing the fermentation main-solution, the fermented jujube, cinnamon, nettle herb, green tea, ogupi, cauliflower, daphnia, japonica, cucumber, dodok, apple, citron, cherry, , Herbs such as herbaceous plants, fruits, vegetables, cereals and seaweeds are mixed with distilled liquor and then fermented for over 120 days to obtain a fermented prime liquor.

As shown in the figure, in the step of producing ginger, the ginger was put into a dryer and semi-dried. Then, the ginger was dried in semi-dried ginger, 120 fermented herbals, fruits, vegetables, grains, and seaweeds mixed with distilled liquor, which are fermented for more than 120 days in a container, Was sprayed on the semi-dried ginger and sealed for 1 to 2 hours. After aging, it was put into a special pressure steamer without water, and steam was generated by water contained in the ginger for 120 ~ 240 minutes at 60 ~ 95 ℃ Mature.

At this time, steam is generated due to moisture contained in ginger, so that it is steamed.

In addition, in the above-mentioned special stainless steel container, a harmful substance such as benzopyran, a primary carcinogen substance prescribed by the International Cancer Research Institute, is not detected by steam cooking at a temperature of 60 to 95 ° C. .

After the steam is drained at 60 ~ 95 ° C, steam is discharged 1 ~ 9 times, and then dried, and then dried in a dryer to complete the drying process. It consists of manufacturing

The red ginseng preparation step comprises washing the ginseng, placing it in a drier, and semi-drying the solution. The fermented jujube solution prepared in the step of preparing the fermentation main-solution is sprayed on the semi-dried ginseng, sealed for 1 to 2 hours, Do not put it in a special pressure steamer, and do not burn it. It is steaming at 60 ~ 95 ℃ for 120 ~ 240 minutes.

At this time, the steam contained in the ginseng is generated by the moisture, and the steam is steamed.

In addition, in the above-mentioned special stainless steel container, a harmful substance such as benzopyran, a primary carcinogen substance prescribed by the International Cancer Research Institute, is not detected by steam cooking at a temperature of 60 to 95 ° C. .

The steam is generated from the ginseng at the temperature of 60 ~ 95 ° C for 120 ~ 240 minutes, and steam is discharged. After repeating the drying process for 1 ~ 9 times, the steam is discharged, And then repeating the process repeatedly.

As shown in the figure, in the step of producing black garlic, garlic was washed and dried in the same manner as in the above-mentioned red and green ginseng manufacturing steps, and then dried in a drier and then dried in a semi-dried cabbage to obtain a mixture of cinnamon, cinnamon, nettle herb, 120 kinds of herbs, fruits, vegetables, grains, and seaweeds such as apples, citron, cherry, algae, mulberry, shiitake, shiitake mushrooms, abalone, kelp, After fermentation, the fermented fermented jujube solution is sprayed on semi-dried garlic and sealed for 1 ~ 2 hours. The juice is aged and put in a special pressure boiler without water. It is steamed at 60 ~ 95 ℃ for 120 ~ 240 minutes .

At this time, steam is generated due to the water contained in the garlic, so that it is steamed.

In addition, the above-mentioned garlic is put into a special stainless steel container and steamed at a temperature of 60 to 95 ° C so that the material is not burned in a pressure boiler. Therefore, harmful substances such as benzopyran, .

After the steam is generated from the garlic at 60 to 95 ° C for 120 to 240 minutes, the steam is drained and the steam is drained. The drying process is repeated 1 to 9 times, And the black garlic is produced by the method of (9).

As shown in the figure, the process of manufacturing the black broodstock is also performed in the same manner as the production of the black ginger, black ginseng and black garlic. In the method of manufacturing the black broodstock, the brood is placed in a drier and semi-dried, 120 medicinal herbs, fruits, vegetables such as herbs, green tea, green tea, ginseng, papaya, mulberry, pine, cucumber, dodeca, apple, citron, cherry, soybean, mushroom, shiitake mushroom, mushroom, abalone, kelp , Cereal grains and seaweeds were mixed with distilled liquor and fermented for more than 120 days. The resultant fermented jujube solution was sprayed on semi-dried bellflower and sealed for 1 ~ 2 hours. And steam is generated by moisture contained in the bellflower at a temperature of 60 to 95 ° C for 120 to 240 minutes so as not to burn.

At this time, steam is generated due to the moisture contained in the bellflower, so that it is steamed.

In addition, in the above-mentioned special stainless steel container, a harmful substance such as benzopyran, a primary carcinogen substance prescribed by the International Cancer Research Institute, is not detected by steam cooking at a temperature of 60 to 95 ° C. .

The black cormorant is manufactured by repeating the drying process of discharging the steam water at 60 ~ 95 ° C after steaming and then completely removing the dried steam from the dryer after it is taken out and dried.

Therefore, the above ginger, ginseng, garlic and bellflower were washed, semi-dried, and then mixed with 120 kinds of herbs, fruits, vegetables, grains and seaweed in distilled liquor and fermented for more than 120 days. Ginseng, garlic, and bellflower and sealed for 1 ~ 2 hours. Then, it is aged and put into a special pressure cooker without adding water. It should be kept at 60 ~ 95 ℃ for 120 ~ 240 minutes. Garlic, and bellflower is steamed and steamed, and then the steam is drained. The drying process is repeated 1 to 9 times, and then the dried product is completely dried by putting it in a dryer.

In addition, in the step of preparing the soybean soup added to the health food, the soybean soup is washed with 300-350 parts by weight of the soybean paste and placed in a bowl, called for 8-10 hours in water, and then placed in bean sprouts and cultivated. And 1000-1500 parts by weight of mineral water are mixed and sprayed repeatedly every 50 to 90 minutes until the soybean husk is grown to 8 to 10 cm.

As shown in the figure, the vitality health food of the present invention is made of vitality tea and vitality bath, and in the step of producing vitality tea, black ginger, black red ginseng, black garlic and black corduroy vigorous tea are manufactured.

In the vitrified tea production step, the black ginger vitality tea is prepared by mixing 200 ~ 220 parts by weight of ginger with 2000 ~ 3000 parts by weight of black ginger, To produce black ginger vitality tea.

In the vitrified tea production step, the red ginseng vigorous tea is prepared by mixing 200 ~ 220 parts by weight of ginseng with 2000 ~ 3000 parts by weight of black red ginseng and ginseng root method, It is to make black red ginseng vigor tea by time bathing.

Also, in the above-mentioned vitrified green tea, 200-220 parts by weight of garlic is mixed with 2000-3000 parts by weight of black water and 200-300 parts by weight of garlic, and the mixture is heated in a hot water bath at 105 ° C for 12-24 hours, It is the production of energetic cars.

Each of the vitality vehicles manufactured through the energizing car manufacturing step is packaged in a packaging container.

As shown in the figure, the method of manufacturing the vitality bath comprises 1000 to 1100 parts by weight of soybean hulls, 300 to 330 parts by weight of cinnamon, 200 to 220 parts by weight of licorice, 100 to 110 parts by weight of ogillus, 20 to 25 parts by weight of nettle herb, 25 to 20 parts by weight of ginger, 20 to 25 parts by weight of ginger, 20 to 25 parts by weight of ginseng, 100 to 110 parts by weight of ginger, 100 to 110 parts by weight of garlic, and 100 to 110 parts by weight of ginger , Black ginger, black garlic and black bellflower. After the fermented main juice solution is sprayed, it is put in a hot water bath and aged for 1 to 2 hours. Then, 50000 to 60000 parts by weight of living water are put into a hot water bath and pressure is applied at 70 to 105 for 12 to 72 hours It is made by boiling.

Therefore, a packaging step of packing the extract solution into the packaging container after sterilizing disinfection process by heating the extracted extract solution by heating 100 to 110 of the vigorous hot water produced in the vigorous hot water manufacturing step.

Table 1 below shows the quality test for vitality health food prepared through the method of manufacturing the detoximine vitality health food.

Ditoximan vitality health food quality inspection Item Dirtot vitality health food standard Tar color Non-detection It shall not be detected. lead 1.2 mg / kg Not more than 2.0 mg / kg Number of bacteria 13 grains / mL 100 or less per 1 mL Coliform group voice It should be negative.

Table 1 below is a table showing the sensory test for vitality health food prepared through the method of manufacturing the detoximagan vitality health food.

Table 2 and Table 3 below show the sensory evaluation of food.

Table 2 below shows the results of sensory evaluation with three kinds of liquid tea of vitality health food as a control group. The results were as follows: 50 people were tested for color, flavor, taste, refreshing sensation and preference.

Dotoximan vitality Health food Sensory evaluation division color incense flavor Refreshing feeling Likelihood Vitality health food 4.8 4.1 4.2 3.5 3.8 Control A 3.5 3.5 3.2 3.0 3.2 Control group B 3.5 3.8 3.5 3.3 3.5 Control C 3.8 3.6 3.7 3.2 3.1

As shown in the above table, the vitality health food of the present invention shows a higher value than the control group.

Table 3 below shows the results of sensory evaluation using three kinds of red ginseng products and liquid tea as a control group.

General red ginseng product sensory evaluation division color incense flavor Likelihood General red ginseng liquid 4.6 4.3 4.5 3.9 Control A 3.3 3.3 3.8 3.7 Control group B 3.5 3.6 3.7 3.9 Control C 4.0 3.7 3.8 3.8

As shown in the table above, most of the control group and general red ginseng solution show similar values.

As described above, preferred embodiments of the present invention have been disclosed in the present specification and drawings, and although specific terms have been used, they have been used only in a general sense to easily describe the technical contents of the present invention and to facilitate understanding of the invention , And are not intended to limit the scope of the present invention. It is to be understood by those skilled in the art that other modifications based on the technical idea of the present invention are possible in addition to the embodiments disclosed herein.

S 10: Fermentation step
S 20: Black ginger production step
S 30: Black red ginseng manufacturing step
S 40: Stage of black garlic production
S 50: Step for making black broth
S 60: Soybean planting stage
S 70: Stage of vitality
S 80: Stage of vitality bath production
S 90: Packaging stage

Claims (7)

In the vitality food for detoxification and self-sustaining and immunity enhancement of the human body,
Mushroom, mushroom, abalone, kelp, herbaceous herbaceous fruits, fruit trees, mushroom, mushroom, mushroom, mushroom, mushroom, mushroom, mushroom, cinnamon, cinnamon, nettle herb, green tea, (S 10) a fermentation mainstream solution preparation step (S 10) of preparing a fermented fermented milk solution by mixing fermented products, vegetables, cereals and seaweeds with distilled liquor and storing them in a container for 120 days;
The ginger was washed and cut and semi-dried. The fermented jujube solution was sprayed on the ginger, sealed for 1 to 2 hours and aged. The juice was put into a special pressure boiler without water, The steam is generated by the moisture contained in the ginger for 240 minutes, and then the steam is drained out. After repeating the drying process for 1 ~ 9 times, it is taken out and put in the dryer to complete the drying. A black ginger manufacturing step (S20) for producing ginger;
After the ginseng was washed and semi-dried, the fermented jujube solution was sprayed on the ginseng, sealed for 1 to 2 hours and aged. Then, the water was not added, and the mixture was placed in a special pressure boiler. The mixture was heated at 60 to 95 ° C for 120 to 240 minutes Ginseng is steamed and steamed, and the steam is drained. After repeating the drying process 1 ~ 9 times, it is put into a dryer and dried completely. Producing red and green ginseng (S30);
After the whole ginseng was washed and semi-dried, the fermented jujuba solution was sprayed on the ginseng, sealed for 1 to 2 hours, aged and put in a special pressure boiler without water, and heated at 60 to 95 ° C for 120 to 240 minutes Garlic is steamed and steamed, then steam is discharged 1 ~ 9 times. After it is taken out, it is put into a dryer and completely dried. (S40);
&Lt; / RTI &gt; wherein the method comprises the steps of:
[Claim 7] The composition according to claim 1,
The bellflower was washed and semi-dried, and the fermented bellwether solution was sprayed on the bellflower. The bellflower was sealed for 1 to 2 hours and aged. The water was not added, and the mixture was put in a special pressure boiler. The mixture was heated at 60 to 95 ° C for 120 to 240 minutes The steamed black bean paste is prepared by repeating the drying process for producing the steam with water contained in the bellflower and discharging the steam water 1 to 9 times, (S50);
300 to 350 parts by weight of green beans are washed and placed in a container and called for 8 to 10 hours in water. Then, the beans are put into bean sprouts and covered with a black cloth. The mixture is mixed with 50 parts by weight of the fermented primary alcohol solution and 3000 to 5000 parts by weight of mineral water, A soybean soup preparation step (S60) in which the soybean soup grows by 8 to 10 cm by repeatedly spraying;
Wherein the method further comprises the steps of:
3. The method according to any one of claims 1 to 2,
The step (S70) of producing a vigorous tea, which is produced from the red ginseng, black ginger, black garlic,
2000 to 220 parts by weight of ginseng is mixed with 2,000 to 3,000 parts by weight of black red ginseng prepared by the method of cored pellets, and the mixture is boiled in a pressure bath at 80 to 105 for 12 to 24 hours to prepare black ginseng tea. A method for manufacturing vitally healthy foods.
4. The method of claim 3, wherein the step (S70)
2000 to 220 parts by weight of ginger are mixed with 2,000 to 3,000 parts by weight of black ginger, which is finished by the above method, and the mixture is stirred in a pressure bath at 80 to 105 for 12 to 24 hours to prepare black ginger tea. A method for manufacturing vitally healthy foods.
4. The method according to claim 3, wherein the step (S70)
2000 to 3000 parts by weight of water are mixed with 200 to 220 parts by weight of garlic and the mixture is heated at 80 to 105 for 12 to 24 hours in a hot water bath to prepare black garlic tea. Food manufacturing method.
3. The method according to any one of claims 1 to 2,
The manufacturing step S80 of producing a hot spring with the red hot ginseng, the black ginger, the black germ, the black bellflower, and the soybean hot pot prepared in the manufacturing steps S20 to S60,
100 to 110 parts by weight of an apple, 200 to 220 parts by weight of licorice, 20 to 25 parts by weight of nettle herb, 20 to 25 parts by weight of dextrin, 20 to 25 parts by weight of deer antler, 1000 to 1100 parts by weight of soybean hue, 300 to 330 parts by weight of cinnamon, 20 to 25 parts by weight of ginger, 20 to 25 parts by weight of ginseng, 100 to 110 parts by weight of ginger, 100 to 110 parts by weight of garlic and 100 to 110 parts by weight of bellflower were mixed with black ginseng, black ginger, A fermented fermentation broth is prepared by spraying a fermented main juice solution onto a bellflower and aging for 1 to 2 hours in a hot water bath, adding 50000 to 60000 parts by weight of living water to a special pressure boiling pot, and boiling the mixture at 70 to 105 for 12 to 72 hours Step S80;
&Lt; / RTI &gt; wherein the method comprises the steps of:
The method according to any one of claims 3 to 6,
The vigorous tea obtained through the steps of preparing the black ginger, the red ginseng, the black garlic, the black bellflower vigor tea,
The vigorous hot water produced in the black ginger, black ginseng, black garlic, and black cormorant vigorous hot water producing steps is put into a hydraulic extractor, heated at 100 to 110 after being extracted into a hydraulic extractor, sterilized and disinfected, );
&Lt; / RTI &gt; wherein the method comprises the steps of:

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