KR20170077079A - Wild plant complex fermented liquid, and manufacturing method thereof - Google Patents

Abstract

More particularly, the present invention relates to a method for producing a fermented broth of a compound of the present invention, and more particularly, to a method for producing a fermented soybean product, Or mixed fermented by adding lactic acid bacteria to the fermented liquid, thereby improving the flavor of the fermented liquid while preventing the loss of the active ingredient contained in the sanayasia to the utmost, and a process for producing the same.
The present invention provides a method for producing a fermented product of a herbaceous herb, comprising the steps of: A step of producing a hot water extract of Sanjiao, which is carried out simultaneously with the step of producing the fermented product per the said foil, or before or after the step of producing the fermented product per the said foil, A step of preparing a composite fermented soybean product according to the present invention comprises the steps of: preparing a fermented soybean product fermented by mixing the fermented product of the fermented product produced in the step of producing the fermented product with the product of the step of producing the fermented product; And a complex fermentation step in which yeast or lactic acid bacteria are added to the combined fermented soybean product prepared in the step of producing the composite fermented soybean product composition, and fermented.

Description

FIELD OF THE INVENTION [0001] The present invention relates to a method for producing a fermented product,

More particularly, the present invention relates to a method for producing a fermented broth of a compound of the present invention, and more particularly, to a method for producing a fermented soybean product, Or mixed fermented by adding lactic acid bacteria to the fermented liquid, thereby improving the flavor of the fermented liquid while preventing the loss of the active ingredient contained in the sanayasia to the utmost, and a process for producing the same.

Mountain wild grasses native to the mountains are rich in various active ingredients such as various vitamins, minerals, minerals, germanium, saponins, amino acids, proteins and magnesium, etc., It is known that it helps to maintain, improve and prevent diseases. However, since most of the mountain soils contain a large amount of water, they are susceptible to deterioration and decay in the storage and distribution processes, and have a difficulty in ingesting because of their unique flavor and taste.

Therefore, in order to easily ingest the sanatoria useful for health, and to ensure excellent storability, development of a fermented broth and a fermented foodstuff which have fermented the sanatoria has been actively carried out. It is economically and hygienically effective because the fermented soybean is fermented and fermented food is excellent in shelf stability to ensure safety as food, and the flavor is improved and promoted in the fermentation process to increase consumers' preference and preference have.

Korean Patent No. 10-1213621 discloses a method for producing a wild type herbal composition using 300 kinds of herbal products. 300 kinds of herbal products containing natural nutrients and natural antibiotics are collected every season, And fermenting them individually by season, and then aging them by blending them.

Korean Patent No. 10-1211937 discloses a functional fermented product of Sanayasia having anti-inflammatory effect using 101 kinds of extracts of Shenyakusoya. The fermented product of soy sauce is mixed with sugar, and fermented at 40 to 50 DEG C for 12 to 16 days for primary fermentation Fermentation at 20 to 30 ° C for 25 to 35 days, followed by tertiary aging and fermentation at 0 to 10 ° C for 1 to 6 years, followed by filtration.

Korean Patent No. 10-1187865 discloses a method for preparing a fermented broth of green tea using a green tea yeast. First, a green tea fermentation broth is prepared, and a syrup prepared by mixing predetermined brown sugar with mineral water is mixed with a predetermined green tea And then aged at a predetermined temperature for a certain period of time to prepare a green tea fermentation broth using the prepared green tea yeast.

However, the fermented broth and the fermented food which have been developed so far are mostly fermented broth fermented by fermentation with fermented broth by adding sugar to artificial foil, fermented broth fermented by adding yeast or lactic acid bacterium to the fetus, and fermented broth. The fermented product of the fried product of Sanayasaka and the hot water extract of the fried product of Sanayaso are prepared and then mixed to prepare a mixed fermented product of the field fungi and the yeast or lactic acid bacterium is added to the combined fermented product of the field fungi to produce the fermented product, Has not yet been developed for the fermented soy sauce fermented liquid and the fermented food, in which the flavor of the fermented broth is improved while preventing the loss of the fermented product to a maximum extent.

Korean Registered Patent No. 10-1213621 (registered, December 12, 2012) Korean Registered Patent No. 10-1211937 (registered, December 07, 2012) Korean Registered Patent No. 10-1187865 (registered, September 26, 2012)

DISCLOSURE OF THE INVENTION The present invention has been made to solve the above-mentioned problems and to provide a necessary technique. The object of the present invention is to provide a fermented product of a combination of a fermented product of Sanayaso and a hot water extract of Sanayasu And a yeast or lactic acid bacterium is added to the combined fermented composition of artificially cultivated cultivated soybean, and the resulting fermented broth is fermented for complex fermentation, thereby improving the flavor of the fermented broth and preventing the loss of effective components contained in the artificial cultivar.

According to an aspect of the present invention, there is provided a method for producing a fermented product, comprising the steps of: preparing a fermented product of a herbaceous herb that is produced by adding a sugar and a useful microorganism to a sanjayo; A step of producing a hot water extract of Sanjiao, which is carried out simultaneously with the step of producing the fermented product per the said foil, or before or after the step of producing the fermented product per the said foil, 30 to 70% by weight of the fermented product per the fermented product produced in the fermentation product per each of the above-described strains, and 30 to 70% by weight of the extracted hot water extract of the fermented product of Sanayasia A composition preparation step; And a complex fermentation step in which yeast or lactic acid bacteria are added at a ratio of 0.005 to 0.01 part by weight to 100 parts by weight of the combined fermented soybean composition prepared in the step of producing the composite fermented composition of the present invention and then fermented at a temperature of 20 to 35 ° C for 10 to 30 days Wherein the fermented product of the product of the step of preparing the fermented product per the product of the step (a) comprises: (a) pre-treating the product of (a) collecting, sorting, washing and cutting the product; A first step of adding 30 to 40 parts by weight of sugar to 100 parts by weight of pretreated hay feels in the pretreatment step, and then mixing and stirring the hay fever and added sugars; Wherein the saccharide is added to the bottom of the jar at a rate of 10 to 20 parts by weight per 100 parts by weight of the artificial yam and 0.05 to 0.2 parts by weight of salt, A second winning step to spread; In the second step of adding the raw sugar, the raw sugar mixed with the saccharide is filled in a jar on which the sugar and salt are placed, and the saccharide is added to the top of the jar at a rate of 30 to 40 parts by weight per 100 parts by weight of the sanatarium. A third step of adding the compound; A first aging step in which the sugar is added in the third step of adding, the top surface of the pot is covered with a paper or cloth and then aged for 40 to 60 days; A fourth step of further adding 30 to 40 parts by weight of saccharide to 100 parts by weight of the aged sanjay that has been aged in the first aging step; A second aging step in which the sugar is added in the fourth step of adding sugar, the upper surface of the pot is covered with a paper or cloth and then aged for 40 to 60 days; An aging liquid separation step of separating the hay fever matured and aged pasty agar solution of the aged aged mature agar in the second aging step; And a fermentation step of adding a useful microorganism to 0.01 to 2 parts by weight of the microorganism to 100 parts by weight of the agar-agar-aging solution separated in the aging-liquid separation step, followed by fermentation for 6 to 12 months, .

In addition, the sanayasin can be classified into red ginseng, green ginseng, corn japon, green tea, angelica ginseng, green ginseng, bellflower, bellflower, bamboo, ginger, rhododendron, bramble, raspberry, Mung bean, mung bean, mung bean, mung bean, mung bean, mung bean, mung bean, mung bean, mung bean, mung bean, mung bean, mung bean, mung bean, mung bean Dandelion, rape herb, rhododendron, calyx, black pepper, horse chestnut, horsetail, horny tree, knee, rhododendron, cornstarch, umbrella herb, oriental herb, ointment, lobule, acorn, pine needles, , Kelp, tangja, sedge, oak, tree, mountain, mountain goat, sandalwood, strawberry, persimmon, shrub, duck, truffle, mulberry, matari, fir, acacia, azalea , Brown rice rice gruel, burdock, bean curd, brown rice yulmu, Grapefruit juice, germinated brown rice, mung bean, watermelon, cherry, raspberry, apple, pear, grape, grapefruit, lemon, tangerine, citrus, mulberry, blueberry, plum, bramble, audi, peach, persimmon, fig, yuzu Pepper potatoes, yacon, Indian potatoes, carrots, burdocks, cucumbers, buttercups, sesame leaves, lettuce, peppers, spring roots, lotus root, modern koji, coriander, blackberry, melon, strawberry, Asparagus, sweet potato, radish, onion, leek, cabbage, chowder, ginger, and kale.

In the present invention, the hot water extract of Sanayasya in the step of producing the hot water extract of Sanayasya is a step of Sanayasu method, in which the sanayasia is collected and selected and processed; And 300 to 500 parts by weight of water with respect to 100 parts by weight of legumes prepared at the stage of the legume legume process, followed by hot water extraction in a vacuum state at a temperature of 60 to 90 DEG C for 3 to 72 hours to produce a dried legume heat extract And a hot water extraction step.

In the present invention, the compound fermentation composition of the present invention may comprise 30 to 70% by weight of the fermented product per the footpath and 30 to 70% by weight of the product of the hydrothermal extract.

According to the present invention, in the complex fermentation step, yeast or lactic acid bacterium is added to 100 parts by weight of the combined fermented composition of the present invention at a ratio of 0.005 to 0.01 part by weight to ferment.

In the complex fermentation step, the yeast or lactic acid bacteria may be added to the combined fermented composition of the present invention, followed by fermentation at a temperature of 20 to 35 ° C for 10 to 30 days.

Another embodiment of the present invention can provide a composite fermented milk product of the present invention, which is produced by the above-described method.

The compound fermentation broth produced according to one embodiment of the present invention is fermented so as to easily ingest the sanjyatsu which contains a lot of ingredients beneficial for health, so that the yeast fermented broth can be easily ingested.

In addition, the present invention provides a method for producing a fermented product of a compound of the present invention, comprising the steps of: preparing a fermented product of a product of the present invention and a fermented product of the product; Thereby, there is an effect that the flavor of the fermentation broth is improved while preventing the loss of the active ingredient contained in the artificial sweetener as much as possible.

Accordingly, the present invention relates to a method for producing a fermented product of flavonoids, aromas and flavors of the present invention, which is produced by complex fermentation of a combination product of a fermented product and a hot water extract of Sanayasato, , It is possible to increase the preference and preference of the aged and the young, and it can contribute to the popularization of the fermented food.

FIG. 1 is a flowchart showing a method of manufacturing a combined cultivated soybean milk according to an embodiment of the present invention.
FIG. 2 is a flowchart showing a process for producing a fermented product per field of the sanatoria according to an embodiment of the present invention.
FIG. 3 is a flowchart showing a method of manufacturing a hot water extract of Sanayasia according to an embodiment of the present invention, step by step.

Hereinafter, embodiments of the present invention will be described in detail so that those skilled in the art can easily carry out the present invention. Embodiments of the present invention are provided to more fully describe the present invention to those skilled in the art. Therefore, the embodiments of the present invention can be modified into various other forms, and the scope of the present invention is not limited to the following embodiments.

Throughout the description of the present invention, when a component is referred to as " comprising ", it means that it can include other components as well, without excluding other components unless specifically stated otherwise.

In the specification of the present invention, it is to be understood that when a step is located "on" or "before" another step, this is not only the case where a step is in a direct time series relationship with another step, And may have the same rights as in the case of an indirect temporal relationship in which the temporal order of the two phases can be changed.

The terms " about ", " substantially ", etc. used to the extent that they are used throughout the specification of the present invention are used in their numerical values or in close proximity to their numerical values when the manufacturing and material tolerances inherent in the meanings mentioned are presented, Is used to prevent unauthorized exploitation by an unscrupulous infringer of precise or absolute disclosures in order to aid in the understanding of the disclosure. The term " step " or " step of ~ " used throughout the specification does not mean " step for.

The present invention relates to a method for producing a composite fermentation broth of a mountainous herbaceous plant and a method for producing the fermented broth for the production of a compound fermented broth according to the present invention comprising the steps of: A step of producing a hot water extract of Sanjiao, which is carried out simultaneously with the step of producing the fermented product per the said foil, or before or after the step of producing the fermented product per the said foil, A step of preparing a composite fermented soybean product according to the present invention comprises the steps of: preparing a fermented soybean product fermented by mixing the fermented product of the fermented product produced in the step of producing the fermented product with the product of the step of producing the fermented product; And a complex fermentation step in which yeast or lactic acid bacteria are added to the combined fermented product of the field fungus produced in the step of producing the combined fermented product of artificial leaves.

Hereinafter, a method for producing a composite fermentation broth according to one embodiment of the present invention will be described in detail. The combined cultivated soybean milk according to one embodiment of the present invention can be more clearly understood by the following production method.

FIG. 1 is a flowchart showing a manufacturing method of a combined farmyard solution according to an embodiment of the present invention.

According to one embodiment of the present invention, the sanayasen can be selected from the group consisting of red ginseng, yellowtail, cucumber, green tea, angelica, acanthopanax, windshield, bellflower, Mushroom, mushroom, mung bean, mung bean, mung bean, mushroom, mushroom, mushroom, mushroom, mushroom, mushroom, mushroom, mushroom, mushroom, mushroom, mushroom, mushroom , Bamboo grass, bellflower, white dandelion, rape herb, black wormwood, sole, purlins, hornblende, lepidoptera, hinoki tree, knee, rhododendron, corn oil, umbrella herb, oriental herb, , Acacia flowers, acacia flowers, acacia flowers, acacia flowers, acacia flowers, horsetail, horsetail, horsetail, kelp, tangerine, Azalea flowers, gold eunhwa, cinnabar, brown rice microbiota, Snow beans, brown rice yulmu, native sorghum, native garnet, germinated brown rice, mung bean, watermelon, cherry, raspberry, apple, pear, grape, grapefruit, lemon, tangerine, mangrove, blueberry, Bamboo shoots, bamboo shoots, bamboo shoots, bamboo shoots, bamboo shoots, bamboo shoots, bamboo shoots, bamboo shoots, bamboo shoots, And one or more members selected from the group consisting of spring roll, lotus root, modern root, coriander, asparagus, sweet potato, radish, onion, leek, cabbage, ciliaceae, ginger and kale.

First, a step of producing a fermentation product per a footpath to produce a fermentation product per the footpath may be performed by adding sugar and a useful microorganism to the footpath (S ₁₀₀ ).

The fermentation product can be produced by fermenting the raw milk by adding sugar to the raw milk, adding the fermented product to the fermented milk of the aged mountain yam, and adding a useful microorganism thereto.

According to one embodiment of the present invention, the fermentation product per the fermentation product of the step of preparing the fermentation product per the product of the step (a) comprises the step of pretreatment of the field preserve which collects, selects, A first step of adding 30 to 40 parts by weight of sugar to 100 parts by weight of pretreated hay feels in the pretreatment step, and then mixing and stirring the hay fever and added sugars; Wherein the saccharide is added to the bottom of the jar at a rate of 10 to 20 parts by weight per 100 parts by weight of the artificial yam and 0.05 to 0.2 parts by weight of salt, A second winning step to spread; In the second step of adding the raw sugar, the raw sugar mixed with the saccharide is filled in a jar on which the sugar and salt are placed, and the saccharide is added to the top of the jar at a rate of 30 to 40 parts by weight per 100 parts by weight of the sanatarium. A third step of adding the compound; A first aging step in which the sugar is added in the third step of adding, the top surface of the pot is covered with a paper or cloth and then aged for 40 to 60 days; A fourth step of further adding 30 to 40 parts by weight of saccharide to 100 parts by weight of the aged sanjay that has been aged in the first aging step; A second aging step in which the sugar is added in the fourth step of adding sugar, the top surface of the pot is covered with a paper or cloth and then aged for 40 to 60 days; An aging liquid separation step of separating the hay fever matured and aged pasty agar solution of the aged aged mature agar in the second aging step; And a fermentation step of adding 0.01 to 2 parts by weight of useful microorganisms to 100 parts by weight of the agar-agar-agar-aging solution separated in the aging-liquid separation step, followed by fermentation for 6 to 12 months, And is manufactured.

The sanayas used in producing the fermented product of the sanayasochi may be one species selected from the family Sanayas, or a mixture of at least one species selected from the family Sanayas.

FIG. 2 is a flowchart showing a process for producing a fermented product per field of the sanatoria according to an embodiment of the present invention, in process steps.

In the pretreatment step (S ₁₁₀ ), the sanayasia can be pretreated by collecting and selecting the sanayasia, cutting it into clean water several times and cutting it to a proper size.

In the primary saccharification step (S ₁₂₀ ), saccharide may be added in an amount of 30 to 40 parts by weight based on 100 parts by weight of the pretreated hay fever, and then the hay fever and the added sugar may be mixed and stirred.

The added sugar may be at least one selected from the group consisting of white sugar, brown sugar, yellow sugar, fructose, glucose, oligosaccharide, organic sugar cane sugar, and honey fermented by fermenting honey.

The reason for mixing sugar with artificial sweeteners after adding sugar to the artificial sweetener is that the cell membranes of the artificial sweetener are destroyed by rubbing and rubbing the pre-treated artificial sweetener and the sugar, and the effective ingredient of the artificial sweetener is easily fermented It can be extracted. Therefore, mixing and agitating action such as mixing raw yeast and sugar uniformly and mixing is a very important process for preventing the loss of active ingredient of the sanayasen and for incorporating the active ingredient of the sanayasin into the maximum yield of the Sanayachi complex fermentation broth.

In the case of adding less than 30 parts by weight of sugar per 100 parts by weight of the pretreated hay fever, when the hay fever and the added sugar are mixed and stirred, the ratio of sugar to the total weight of hay feels too small, It is not possible to destroy the cell membranes of the field barnacle so that when the fermentation product is produced per barnyard grass, there is a possibility that the effective ingredient of the field barnaceae will not sufficiently reach the fermentation product per barnyard grass. Also, when the sugar is added in an amount exceeding 40 parts by weight based on 100 parts by weight of the pretreated hay fever, too much sugar relative to the hay feels considering the amount of sugar used in the whole fermentation process for the hay fever The inherent flavor of the hay fever may be lost, the sweet taste may be over-emphasized, and the production cost may increase and the economical efficiency may deteriorate.

The second winning step (S ₁₃₀ ) is not necessarily limited to the first winning step but may be performed simultaneously with the first winning step or before or after the first winning step.

In the second step, sugar and salt may be applied to the bottom of the pot at a ratio of 10 to 20 parts by weight per 100 parts by weight of artificial sweetener and 0.05 to 0.2 parts by weight of salt.

The reason for putting sugar on the bottom of the pot in the second rounding step is to prevent the rotting of the aged agar-agar aged at the bottom of the jar, It is to prevent the artificial sac from being decomposed during the sugar fermentation process and to increase the sweetness of the aged artichoke solution.

If the sugar content is less than 10 parts by weight based on 100 parts by weight of the artificial sweetener, the amount of sugar may be insufficient to cause the aging of the artificial sweetener to be altered and decayed, and the artificial sweetener may be added in an amount exceeding 20 parts by weight Considering the amount of sugar used in the fermentation process for the whole farm, there is a possibility that too much sugar is added to the soybean paste compared to the soybean paste, which may result in the loss of the unique flavor of the soybean paste, And there is a problem that the production cost is increased and the economical efficiency is lowered.

When the salt is added in an amount of less than 0.05 parts by weight with respect to 100 parts by weight of the artificial sweetener in the second rounding step, the proportion of the salt to the total weight of the artificial sweetener is too small to add salt, and 0.2 parts by weight If added in an excess amount, the salty taste is excessively added, and there is a fear that the unique flavor of the hay fever is lost.

In the third step (S ₁₄₀ ), the pot mixed with the salt is added to the pot with the sugar and the salt in the second potting step, the pot is mixed with the sugar mixed with the sugar in the first potting step, Sugar may be added to the upper portion of the pot at a ratio of 40 parts by weight.

As the raw milk is fermented to the bottom of the pot, the raw milk of the mountain yoghurt becomes high on the bottom of the pot. Therefore, the content of the sugar to be used may be insufficient in the upper part. Therefore, it is preferable to separately add sugar to the upper part of the pot.

When the sugar is added in an amount of less than 30 parts by weight based on 100 parts by weight of the artificial yam in the top of the pot in the third round of the take-up step, the artificial yam in the upper part of the pot is too small to be sufficiently fermented When added in an amount exceeding 40 parts by weight, considering the amount of sugar used in the whole fermentation process per the yam, there is a problem that excessive addition of sugar to yam And the sweetness may be over-emphasized, resulting in an increase in the production cost and a decrease in economic efficiency.

In the first aging step (S ₁₅₀ ), the sugar is added in the third step of adding, and the upper surface of the pot is covered with a paper or cloth and then aged for 40 to 60 days.

* In the first ripening stage, the sugar is added in the above third round of ripening step, and then the upper side of the jar is covered with a paper or cloth to finish ripening. When ripening at less than 40 days, the ripening period is too short, When aged for more than 60 days, considering that the second aging period is taken into consideration, the native flavor of the mountain yam is reduced and the preference of the consumer is reduced due to the long aging and fermentation of the yamatsu There is a possibility of falling.

In the fourth step (S ₁₆₀ ), the saccharide may be further added in an amount of 30 to 40 parts by weight based on 100 parts by weight of the aged saccharide that has been aged in the first aging step.

If the sugar is added in an amount of less than 30 parts by weight based on 100 parts by weight of the aged sanatary mats, the total weight of the sanatary mats , The final amount of sugar added is too small to cause corruption and deterioration in the course of aging and fermentation of the artificial sweetener. When the added sugar is more than 40 parts by weight, the sugar used in the whole fermentation process Considering the amount, sugar may be added too much in comparison with the artificial sweetener, so that the inherent flavor of the artificial sweetener may be lost, the sweet taste may be over-emphasized, and the production cost may increase, have.

In the second aging step (S ₁₇₀ ), the sugar may be added in the fourth step of adding, and the upper surface of the pot may be covered with a paper or cloth and then aged for 40 to 60 days.

In the second aging step, the sugar is added in the fourth step of adding, and the upper surface of the pot is covered with a paper or cloth to be aged. When the aging is performed for less than 40 days, the aging time is too short, When aged for more than 60 days, considering all of the aging time, the artificial sweetener is aged and fermented for a long time, so that the unique flavor of the artificial sweetener is reduced and the taste and the preference of the consumer are decreased There is a concern.

In the above-described aging step (S ₁₈₀ ), only the aged pasty aged solution can be obtained by separating the aged pasty aged matured aged product from the aged aged mature stage aged in the secondary aging step and the aged aged pasty aged solution.

In the fermentation step (S ₁₉₀ ), 0.01 to 2 parts by weight of the useful microorganism is added to 100 parts by weight of the agar-agar-agar agar separated in the aging-liquid separation step, and the mixture is fermented for 6 to 12 months, can do.

Effective microorganisms (EM) are cultivated and cultivated about 80 kinds of useful microorganisms such as yeast, lactic acid bacteria, mycelia, photosynthetic bacteria and actinomycetes, and are microbiological agents developed for use in natural and organic agriculture.

In the present invention, yeast, lactic acid bacteria, lead bacteria, acetic acid bacteria, photosynthetic bacteria and the like are collected from traditional foods such as kimchi, soy sauce, kochujang, soybean paste, The microorganisms can be separately cultured, and then the microorganisms produced by using the microorganisms can be used.

When the fermentation is carried out by adding less than 0.01 part by weight of useful microorganisms to 100 parts by weight of the agar-agar agar-isolated liquid separated in the aging liquid separation step, the ratio of the useful microorganisms to the total weight part of the agar slurry is too small, Fermentation may not proceed properly. When fermentation is carried out by adding an amount of useful microorganism of more than 2 parts by weight to 100 parts by weight of the solution of agar-agar, the fermentation period of the agar slurry is shortened, but the fermentation of the agar- The flavor, aroma, and flavor inherent to the solution of the mountain yam maturation solution are reduced, and there is a possibility that the preference and liking of the consumer are reduced.

In addition, when fermentation of the aged saccharide solution supplemented with the useful microorganism for less than 6 months, the solution of the aged saccharification solution does not sufficiently ferment, If the fermentation is performed for more than a month, the fermentation time is prolonged and the economical efficiency is lowered, and there is a possibility that the flavor of the fermented product per the foil is reduced.

Therefore, according to one embodiment of the present invention, a fermentation product per the hay fever can be produced in the same manner as described above.

Next, it is possible to hot-water extract sanyacho sanyacho perform the hot-water extract prepared to prepare a hot-water extract sanyacho (S _200).

This step is not necessarily limited to the step of preparing the fermentation product per the hay fever, but may be performed simultaneously with the step of producing the fermentation product per the foil, or may be carried out before or after the step of producing the fermentation product per the foil.

According to one embodiment of the present invention, the hot water extract of Sanayasya in the step of producing the hot water extract of Sanayasya is a step of Sanayasu method, And 300 to 500 parts by weight of water with respect to 100 parts by weight of legumes prepared at the stage of the legume legume process, followed by hot water extraction in a vacuum state at a temperature of 60 to 90 DEG C for 3 to 72 hours to produce a dried legume heat extract And a hot water extraction step.

The sanayas used in the production of the hot water extract of Sanayas may be one species selected from the family Sanayas, or a mixture of at least one species selected from the family Sanayas.

FIG. 3 is a flowchart showing a method of manufacturing a hot water extract of Sanayasia according to an embodiment of the present invention, step by step.

In step S ₂₁₀ of the artificial yam resistance method, after picking and sorting the artificial yam, the artificial yam can be regulated to suit each artificial yam.

After collecting and sorting the Sanayasu, it is possible to arrange them in accordance with the law appropriate to each Sanayasu. When producing the hot water extract of Sanjia yamba by using the legume sanjako, it is possible that the ingredient showing the pharmacological effect of yamaya may be contained in the yamaya heat extract more and the inherent efficacy of the yamaya Min, so that it can be maximally expressed.

For example, licorice can be baked in a weak fire and baked in a fire, but the leaves are dried and dried nine times, and the soil is dipped in rice for one night and dried in the shade. The law. In addition, the mistletoe sprinkled makgeolli, then dried in the shade, dried and dried in the shade. After picking the fruit, the ogapi was picked in 0.1% of salt water, steamed and shaded and dried. You can dip it in the sauce and then pick it up.

In the hot water extraction step (S ₂₂₀ ), 300 to 500 parts by weight of water is added to 100 parts by weight of legumes made legally at the stage of the legume method, and the mixture is heated at 60 to 90 ° C. for 3 to 72 hours in a vacuum state, To extract a dried product of Sanayasoda.

When water is added in an amount of less than 300 parts by weight with respect to 100 parts by weight of legumes, there is a fear that the nutritional components of the legume may not sufficiently come out. When the amount of water exceeding 500 parts by weight is added and the legume is extracted with hot water, The proportion of water is too high compared to the nutritional content of the nutrient, which may lead to a problem that the efficacy and taste are reduced.

In addition, when hot water extraction is carried out under vacuum at the temperature of less than 3 hours, the aroma and flavor of the mountain yam and the nutrients may not be extracted sufficiently, , The nutrient component of the sorghum may be destroyed when it is extracted for more than 72 hours.

Therefore, according to one embodiment of the present invention, the hot water extract of Sanjiao can be produced in the same manner as described above.

The fermented product of the fermented product of the foil produced in the step of producing the fermented product per the foil may be mixed with the hot water extract of the fenugreek hydrothermal extract prepared in the step of producing the foaming product of the foil, (S ₃₀₀ ).

According to an embodiment of the present invention, the combined fermented product of a field oxycodone in the step of producing the compound fermented composition according to the present invention comprises 30 to 70% by weight of the fermented product per the foot of the foot and 30 to 70% have.

When the fermented product is added in an amount of less than 30% by weight, there is a possibility that the sweetness of the final fermented product is insufficient to reduce the preference of the consumer, and the fermented product per the product is 70% When added in an excessive amount, sweetness is excessively added, which may reduce the inherent flavor of the artificial sweetener.

In addition, in the case of the combined fermented composition according to the present invention, when the addition of less than 30% by weight of the hot water extract of Sanayasaci, there is a possibility that the effective ingredient of the sanayasu which can be obtained by hot water extraction is not sufficiently contained in the Sanayasha complex, , The content of the fermented product per the foil is low, so that the sweetness of the combined fermentation broth of the foil production is insufficient and the preference and liking of the consumer may be lowered.

Next, a complex fermentation step in which yeast or lactic acid bacteria are added to the combined fermented product of the field fungus produced in the step of producing the combined fermented composition of artificially synthesized artificial kidney can be performed (S ₄₀₀ ).

According to one embodiment of the present invention, in the complex fermentation step, yeast or lactic acid bacterium is added to 100 parts by weight of the combined fermentation product of the field fungus body at a ratio of 0.005 to 0.01 part by weight to ferment.

Although commercially available yeasts and lactic acid bacteria may be purchased and used, the fermentation may be performed by adding a fermentation broth similar to the concept of soy sauce. Since the fermentation broth contains a large amount of lactic acid bacteria, it can be used as a substitute for yeast or lactic acid bacteria in the complex fermentation stage, And thus the flavor of the Yaeyoshi complex yam solution can be further improved.

In the complex fermentation step, when yeast or lactic acid bacterium is added in an amount of less than 0.005 part by weight based on 100 parts by weight of the combined fermented composition, the ratio of yeast or lactic acid bacteria to total weight of the combined fermented soybean composition is too small, And fermentation is performed by adding yeast or lactic acid bacterium in an amount exceeding 0.01 part by weight to 100 parts by weight of the combined fermented composition of the present invention, the fermentation period of the combined fermented soybean composition is shortened, The fermentation is excessively excessive, and the flavor, aroma and flavor inherent in the compounded fermentation composition of the field-crop selected is reduced, so there is a fear that the preference and liking of consumers are reduced.

According to an embodiment of the present invention, in the complex fermentation step, yeast or lactic acid bacteria are added to the combined fermented composition of the fieldbanks, and then fermented at a temperature of 20 to 35 ° C for 10 to 30 days.

When yeast or lactic acid bacteria are added at a rate of 0.005 to 0.01 part by weight to the combined fermented soybean composition in the combined fermentation step and then fermented at a temperature lower than 20 ° C. for less than 10 days, When fermentation is carried out at a temperature lower than 35 DEG C for a period of more than 30 days, the compounding fermentation composition of the present invention may not be fermented at too high a temperature for a long time The fermented product may be destroyed and the original flavor of the sanayasia may be lost.

A mussel complex fermentation broth is prepared by the production method according to one embodiment of the present invention.

1. Preparation of fermentation product per field

Plums are picked, sorted and washed several times in clean water. After adding 3 kg of sulfur sugar to 10 kg of pretreated plum, mix well and mix so that the plum and the yellow sugar are sufficiently mixed and stirred. At this time, prepare a jar and put 1 ㎏ of sulfur sugar and 10 g of salt on the bottom of the jar. Fill the jars with the yellow sugar and the mixed plums, cover the top with 3 ㎏ of sulfur sugar, cover the top of the jar with cloth, and mature for 50 days. After 50 days, remove the cloth from the top of the jar, add 3 ㎏ of sulfur sugar, cover the top of the jar with cloth, and let it mature for another 50 days. A total of 100 days of aged plum aged material was separated from the plum gourd and the plum aged liquid separately, and then 10 kg of the separated plum aged liquid was added to a useful microorganism (such as kimchi, soy sauce, kochujang, soybean paste, Yeast, lactic acid bacteria, lead, acetic acid, and photosynthetic bacteria were collected, each of the bacteria was separately cultivated using sugar or molasses as a food source, and then bacteria were produced using the bacteria) And then fermented for 10 months to prepare a fermented product per plum.

2. Manufacturing stage of Sanayoda hot water extract

Plums are picked and sorted and washed several times in clean water. After adding 40 kg of water to 10 kg of plum, the plum hot-water extract is prepared by hot water extraction at a temperature of 80 캜 for 50 hours in a vacuum state.

3. Manufacturing step of complex fermented composition

5 kg of fermented product per plum is mixed with 5 kg of plum hot-water extract to prepare a complex of fermented mushroom.

4. Complex fermentation step

0.8 g of yeast is added to 10 kg of the combined mushroom fermentation composition and fermented at a temperature of 25 DEG C for 20 days to prepare a mushroom complex fermentation broth.

[Comparative Example 1-1]

The mash complex fermentation broth was prepared in the same manner as in Example 1 except that the fermentation broth was fermented without the addition of yeast in the complex fermentation step to produce the mash composite fermentation broth.

[Comparative Example 1-2]

The same procedure as in Example 1 was followed to prepare a mixed fermented broth of matsutake, wherein 9 kg of the hydrothermal extract of plum was mixed with 1 kg of the fermented product per plum at the step of preparing the compounded fermented product of the field, do.

[Comparative Example 1-3]

A mixed fermented liquid was prepared by the same method as in Example 1 except that 1 kg of the hot water extract of plum was mixed with 9 kg of fermented product per plum at the step of preparing the complex of fermented product of the field, do.

[Comparative Example 1-4]

The fermentation product per plum prepared in the process of preparing the complex of the fermentation broth by the same method as in Example 1 is separately prepared.

[Comparative Example 1-5]

In the same manner as in Example 1, only the hot-water extract of plum prepared in the process of preparing the complex of fermentation broth is prepared separately.

According to a manufacturing method according to an embodiment of the present invention, a complex fermented broth is produced.

1. Preparation of fermentation product per field

Collect and collect the soil soil and wash it several times in clean water. After adding 3 ㎏ of sulfur sugar to 10 ㎏ of pre-treated soil soil, mix well and mix well so that soil bokryeong and yellow sugar can be mixed and stirred sufficiently. At this time, prepare a jar and put 1 ㎏ of sulfur sugar and 10 g of salt on the bottom of the jar. Fill the jar with the yellow sugar mixed with the stirred soil jelly, cover the top with 3 ㎏ of sulfur sugar, cover the top of the jar with cloth, and let it mature for 50 days. After 50 days, remove the cloth from the top of the jar, add 3 ㎏ of sulfur sugar, cover the top of the jar with cloth, and let it mature for another 50 days. A total of 100 days of aged soil bokryeongseong water, soil gokdogi and soil bokryeong aging solution separately, and the separated soil bokryeong aged liquid 10kg of useful microorganisms (kimchi, soy sauce, soybean paste, soybean paste, , Fermented fishes, lactic acid bacteria, lead bacteria, acetic acid bacteria, photosynthetic bacteria and the like are collected from the fermented fishes, and each of the fungi is separately cultured using sugar or molasses as a food source. 100 g) is added and then fermented for 10 months to prepare a fermented product per the soil.

2. Manufacturing stage of Sanayoda hot water extract

After collecting and screening the soil soil, wash it several times in clean water, immerse it in water overnight, and dry it in the shade. After adding 40 kg of water to 10 kg of the soil prepared by the method, it is extracted with hot water at 80 ° C for 50 hours under vacuum to prepare a hot water extract of Tohoku Kagaku.

3. Manufacturing step of complex fermented composition

5 kg of the fermented water per the soil bokryeong is mixed with 5 kg of the hydrothermal extract of the Toei Bokryeong to prepare a complex fermented composition of the soil bokryeong.

4. Complex fermentation step

0.8 g of yeast is added to 10 kg of a complex fermented soybean paste composition and fermented at a temperature of 25 캜 for 20 days to prepare a complex fermented broth.

[Comparative Example 2-1]

A complex fermented broth is produced in the same manner as in Example 2, and the fermented broth is fermented without adding yeast in the complex fermentation step to prepare a complex fermented broth.

[Comparative Example 2-2]

The complex fermented broth composition was prepared by the same method as in Example 2 except that 9 kg of the hot water extract of Tohoku Kogyo Kogyo Co., A complex fermented broth is produced.

[Comparative Example 2-3]

The complex fermented broth composition was prepared in the same manner as in Example 2, except that 1 kg of the hot water extract of Tohoku Kogyo Kogyo Co., A complex fermented broth is produced.

[Comparative Example 2-4]

The fermentation product prepared in the same manner as in Example 2 was prepared in the course of preparing the complex fermented broth of the present invention.

[Comparative Example 2-5]

The same method as in Example 2 is used to separately prepare the Tohoku Bryant's hot water extract prepared in the process of preparing a complex fermented broth.

An omega complex fermentation broth is produced by the production method according to one embodiment of the present invention.

1. Preparation of fermentation product per field

Pick and pick the fruit of the gruel and wash it several times in clean water. After adding 3 kg of sulfur sugar to 10 kg of pretreated ogapi, mix well and mix so that the ogafi and the yellow sugar can be sufficiently mixed and stirred. At this time, prepare a jar and put 1 ㎏ of sulfur sugar and 10 g of salt on the bottom of the jar. Fill the jar with the yellow sugar and the mixed oak. Cover the top with 3 ㎏ of sulfur sugar, cover the top of the jar with cloth, and let it mature for 50 days. After 50 days, remove the cloth from the top of the jar, add 3 ㎏ of sulfur sugar, cover the top of the jar with cloth, and let it mature for another 50 days. After 100 days of aging, the aged oggi mushroom was separated from the oggi mushroom and the agar aged juice separately, and then the obtained microorganism was added to 10 kg of the aged ogphi mushroom from the kimchi, soy sauce, kochujang, soybean paste, Yeast, lactic acid bacteria, lead, acetic acid, and photosynthetic bacteria were collected, each of the bacteria was separately cultivated using sugar or molasses as a food source, and then bacteria were produced using the bacteria) And then fermented for 10 months to prepare a fermentation product per saccharide.

2. Manufacturing stage of Sanayoda hot water extract

After picking and sorting the fruits of the gruel, dipped in 0.1% of salt water for one hour. After that, we bake Ogaki, shade it, and legislate it in a way that it is dried. Forty kilograms of water is added to 10 kilograms of the legal ophthalmic solution, followed by hot water extraction at a temperature of 80 DEG C for 50 hours in a vacuum to prepare an oregano hot-water extract.

3. Manufacturing step of complex fermented composition

5 kg of the fermented product per the saccharified mixture was mixed with 5 kg of the hot-water extract of the hot-water to prepare an integrated complex fermented product.

4. Complex fermentation step

0.8 g of yeast is added to 10 kg of the complex complex fermented with an organoleptic composition, and the mixture is fermented at a temperature of 25 캜 for 20 days to prepare an omega complex fermentation broth.

[Comparative Example 3-1]

An omega complex fermentation broth is prepared in the same manner as in Example 3 except that the yeast is fermented without adding yeast in the complex fermentation step to produce an omega complex fermentation broth.

[Comparative Example 3-2]

In the same manner as in Example 3, an omega-complex fermentation broth was prepared. In the production step of a complex fermented soybean complex composition, 9 kg of hot-water extract of Ogaki was mixed with 1 kg of fermented product per gruel to prepare an omega complex fermentation composition, do.

[Comparative Example 3-3]

In the same manner as in Example 3, an omega-complex fermentation broth was prepared. In the production process of the compounded fermentation composition of egg-plant mixture, 9 kg of the fermentation product per gram of sucrose was mixed with 1 kg of hot- do.

[Comparative Example 3-4]

The fermentation product per the prepared peritoneum is prepared in the same manner as in Example 3 except that the fermented product is prepared in the course of preparing the complex.

[Comparative Example 3-5]

Only the hot-water extract prepared in the same manner as in Example 3 was prepared.

[Sensory Test]

The sensory test for the above Examples and Comparative Examples is carried out.

The sensory test was carried out on the mash compound fermented broth of Example 1, the combined fermented broth of Example 2 and the mixed fermented broth of Example 3, which were produced according to the embodiment of the present invention as described above.

The mash compound fermentation broth of Comparative Example 1-1, which was prepared by preparing a compounded fermentation broth of Ranunculus sanitus by the same method as that of Example, but fermenting without addition of yeast in the complex fermentation step, the composite fermented broth of Comparative Example 2-1 and Comparative Example 3 -1 in the mixed fermentation broth.

In addition, in the same manner as in the Example, a composite fermented broth of a product of the present invention is produced. In the step of producing the compound fermented product of the present invention, the fermented product per the product is less than that defined in the present invention, A composite fermentation broth of Comparative Example 1-2, a composite fermentation broth of Comparative Example 2-2, and an omega-3 complex fermentation broth of Comparative Example 3-2, , The fermented product per the sake of the present invention was excessively contained and the product was mixed so as to contain less of the hot water extract of the Sanjyôto to produce a composite fermented product of the present invention, , A complex fermentation broth of Comparative Example 2-3 and an omega-3 complex fermentation broth of Comparative Example 3-3 were also subjected to a sensory test.

In addition, the sensory evaluation was performed on each of the fermented product of the Yamaguchi fermented product produced in the process of producing the compound fermented product of Sanayasaka and the hot water extract of Sanayasai in the same manner as the example. That is, the fermented product per plum of Comparative Example 1-4, the fermented product per tablet of Comparative Example 2-4, the fermented product per capsule of Comparative Example 3-4, the plum hot-water extract of Comparative Example 1-5, 5, and the hot water extract of Ogaki extract of Comparative Example 3-5 were subjected to sensory evaluation together with the examples and other comparative examples.

The sensory test was conducted by randomly selecting 500 adult male and female panelists from 20 to 60 years old to taste the compounded fermented product of Sanjia, the extract of Sanjiao and the hot water extract of Sanjia, , And flavor were evaluated using the 10-point evaluation method. The results are shown in the following Table 1 in the order of the produced mushroom complex fermented broth, the mixed soil fermented broth, and the complexed fermented broth.

flavor incense color zest Comprehensive likelihood Example 1 9.8 9.9 9.8 9.7 9.8 Comparative Example 1-1 7.9 8.0 8.7 7.5 8.0 Comparative Example 1-2 7.2 7.5 8.5 6.1 7.3 Comparative Example 1-3 6.8 6.9 8.9 5.9 7.1 Comparative Example 1-4 4.2 4.0 7.4 3.2 4.7 Comparative Example 1-5 4.1 4.1 7.6 2.7 4.6 Example 2 9.9 9.8 9.7 9.9 9.8 Comparative Example 2-1 7.8 8.2 8.3 7.2 7.9 Comparative Example 2-2 6.9 6.8 8.3 6.3 7.1 Comparative Example 2-3 7.1 7.0 8.2 6.5 7.2 Comparative Example 2-4 3.9 3.7 7.6 2.8 4.5 Comparative Example 2-5 3.8 3.9 7.1 3.0 4.5 Example 3 9.9 9.9 9.8 9.8 9.9 Comparative Example 3-1 7.9 8.1 8.4 7.3 7.9 Comparative Example 3-2 7.0 6.9 8.1 5.9 7.0 Comparative Example 3-3 6.9 7.2 8.2 6.2 7.1 Comparative Example 3-4 3.5 3.8 7.1 2.9 4.3 Comparative Example 3-5 3.7 4.0 7.3 2.8 4.5

* Sensory test value (10: very good, 0: very bad)

Table 1 shows the average values of the sensory test values for 500 adult male and female panelists aged 20 to 60 years. The results are shown in Table 1, in which the mash composite fermentation broth of Example 1 prepared in the present invention, It was evaluated that the omega-complex fermentation broth of Example 3 had better overall acceptability than the comparative example prepared so as to be different from the production method according to one embodiment of the present invention.

As shown in Table 1, when compared with the fermented product per plum of Comparative Example 1-4 and the plum hot-water extract of Comparative Example 1-5, Therefore, instead of directly consuming the fermented product and the hot water extract of the plum per each plum, an appropriate amount of the fermented product per plum and the plum hot-water extract is mixed, and the plum compound fermentation solution of Example 1 in which the fermented product is fermented by adding the yeast in the complex fermentation step Taste, flavor, and flavor.

This is because the sweetness of the fermented product per plum and the deep taste of the plum hot-water extract are added to the product by mixing the fermented product per plum and the plum hot-water extract, whereby the flavor is excellent, the flavor is excellent, and the original plum flavor is improved. The fermentation of the plum mixed fermented composition comprising the fermented product per plum and the hot water extract of the plum was enhanced by adding yeast to enhance taste, flavor and flavor, thereby increasing consumer preference and preference.

In addition, as in Comparative Example 1-1, the fermentation broth obtained by fermenting without adding yeast in the complex fermentation step did not exhibit a deep flavor due to insufficient fermentation as compared with Example 1, It was confirmed that the preference was decreased.

In addition, as shown in Comparative Example 1-2 and Comparative Example 1-3, the fermented product per plum and the plum hot-water extract were prepared by incorporating or excessively containing less than the content defined in the present invention, Even when the mash composite fermentation broth is finally produced, the balance of taste and aroma is not preferable, and the consumer's preference for taste, flavor and flavor is lower than that of the mash composite fermentation broth of Example 1 produced according to one embodiment of the present invention Respectively.

Therefore, according to one embodiment of the present invention, a mussel complex fermentation broth prepared by mixing 30 to 70% by weight of fermented product per plum with 30 to 70% by weight of plum hot-water extract and fermenting with yeast, The sweetness and the deep taste of the hot water extract of the plum is added to the liquid to provide an excellent flavor, an excellent flavor, and an effect of enhancing the flavor of the plum, and the yeast is added to the plum mixed fermented composition in which the fermented product per plum and the plum water- And flavor, aroma and flavor are further enhanced, thereby increasing the preference and taste of consumers.

As shown in Table 1, similar results were obtained as in the case of the fermentation broth of Example 1, when the complex fermented broth of Example 2 and the fermented broth of Example 3 were examined.

That is, according to one embodiment of the present invention, the combined soil fermentation broth prepared by mixing 30 to 70% by weight of the fermented product per the soil soil with 30 to 70% by weight of the soil water extract, and adding the yeast to the fermented product, The sweetness of the fermented water per the bamboo shoots and the deep taste of the hot bamboo waters water extract are added to improve the flavor and aroma, and to enhance the flavor inherent in the soil bamboo shoots. It has been found that the fermentation of yeast by adding yeast to the complex fermentation composition further enhances taste, flavor and flavor, thereby increasing consumer's preference.

Likewise, according to one embodiment of the present invention, an OGM-complex fermentation broth prepared by mixing 30 to 70% by weight of the fermented product per plant with 30 to 70% by weight of the hot-water extract of Ogaki and then adding the yeast to the fermented product, The sweet taste and the hot water extract of the acai extract are added to enhance the taste, the excellent flavor and the inherent flavor of the acai extract, and the yeast is added to the complex of the acai complex with the acai fermented product and the hot water extract of the acai Taste, flavor, and flavor were further improved and consumers' preference increased.

In conclusion, the compound fermented broth of the present invention can be prepared by preparing a fermented product of a product of the present invention and a fermented product of the product of the present invention, combining the fermented product with the compound of the present invention, adding yeast or lactic acid bacteria to the fermented product, , It was confirmed that the effect of increasing the flavor of the fermentation broth was obtained while preventing the loss of the active ingredient contained in the artificial sweetener as much as possible.

In addition, the present invention relates to a method for producing a fermented product of flavonoid, flavor and flavor of the present invention, which is produced by complex fermentation of a combination product of a fermented product of a common sweet potato and a fermented product of a common sweet potato, And the preference and preference of the young and old can be increased.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments. It will be apparent that various modifications may be made by those skilled in the art. It will be apparent to those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims. something to do.

Claims (3)

A step of preparing a fermentation product of the field of soybean paste by adding sugar and useful microorganisms to the field of soybean paste to produce a fermentation product per product; A step of producing a hot water extract of Sanjiao, which is carried out simultaneously with the step of producing the fermented product per the said foil, or before or after the step of producing the fermented product per the said foil, 30 to 70% by weight of the fermented product per the fermented product produced in the fermentation product per each of the above-described strains, and 30 to 70% by weight of the extracted hot water extract of the fermented product of Sanayasia A composition preparation step; And a complex fermentation step in which yeast or lactic acid bacteria are added at a ratio of 0.005 to 0.01 part by weight to 100 parts by weight of the combined fermented soybean composition prepared in the step of producing the composite fermented composition of the present invention and then fermented at a temperature of 20 to 35 ° C for 10 to 30 days Lt; / RTI >
The fermentation product of the product of step
A pre-treatment step of picking, sorting, washing and cutting artificial foil; A first step of adding 30 to 40 parts by weight of sugar to 100 parts by weight of pretreated hay feels in the pretreatment step, and then mixing and stirring the hay fever and added sugars; Wherein the saccharide is added to the bottom of the jar at a rate of 10 to 20 parts by weight per 100 parts by weight of the artificial yam and 0.05 to 0.2 parts by weight of salt, A second winning step to spread; In the second step of adding the raw sugar, the raw sugar mixed with the saccharide is filled in a jar on which the sugar and salt are placed, and the saccharide is added to the top of the jar at a rate of 30 to 40 parts by weight per 100 parts by weight of the sanatarium. A third step of adding the compound; A first aging step in which the sugar is added in the third step of adding, the top surface of the pot is covered with a paper or cloth and then aged for 40 to 60 days; A fourth step of further adding 30 to 40 parts by weight of saccharide to 100 parts by weight of the aged sanjay that has been aged in the first aging step; A second aging step in which the sugar is added in the fourth step of adding sugar, the upper surface of the pot is covered with a paper or cloth and then aged for 40 to 60 days; An aging liquid separation step of separating the hay fever matured and aged pasty agar solution of the aged aged mature agar in the second aging step; And a fermentation step of adding a useful microorganism to 0.01 to 2 parts by weight of the microorganism to 100 parts by weight of the agar-agar-aging solution separated in the aging-liquid separation step, followed by fermentation for 6 to 12 months, Wherein the fermentation broth is a fermentation broth. The method according to claim 1,
The above-mentioned sanayasoba can be classified into red ginseng, green ginseng, cucumber, green tea, angelica, acanthopanax, windshield, bellflower, dodok, ginger, rhizome, bramble, raspberry, Mung bean, mung bean, mung bean, mung bean, mung bean, mung bean, mung bean, mung bean, mung bean, mung bean, mung bean, mung bean, mung bean, Peppermint, Peppermint, Peppermint, Peppermint, Peppermint, Peppermint, Peppermint, Peppermint, Peppermint, Peppermint, Peppermint, , Tangerine, sedge flower, acacia tree, mandarin tree, mountain goat, goat wild ginseng, persimmon herb, persimmon tree, cherry tree, duck tree, truffle tree, Rice bran, burdock, bean curd, brown rice yulmu, native rice Grapefruit, lemon, tangerine, citrus, mulberry, blueberry, plum, berry, oak, peach, persimmon, fig, citron, citron, Plums, blackberries, melons, strawberries, quinces, bananas, tomatoes, eggplants, pumpkins, pork potatoes, yacon, Indian potatoes, carrots, burdocks, cucumbers, buttercups, sesame leaves, lettuce, peppers, spring roots, lotus root Wherein the fermented milk is one or more selected from the group consisting of rugose, sweet potato, radish, onion, leek, cabbage, shoemaker, ginger and kale. A composite fermentation broth according to claim 1 or 2.

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