KR20200000004A - Manufacturing method of Natural fermented extract drink - Google Patents
Manufacturing method of Natural fermented extract drink Download PDFInfo
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- KR20200000004A KR20200000004A KR1020180071191A KR20180071191A KR20200000004A KR 20200000004 A KR20200000004 A KR 20200000004A KR 1020180071191 A KR1020180071191 A KR 1020180071191A KR 20180071191 A KR20180071191 A KR 20180071191A KR 20200000004 A KR20200000004 A KR 20200000004A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/208—Fungi extracts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
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- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
Description
본 발명은 천연발효추출음료 제조방법에 관한 것이다. The present invention relates to a method for producing a natural fermented beverage.
최근 발효효소의 효과가 널리 알려지면서 노폐물 제거, 독소 배출, 다이어트 효과 등의 기능성과 유통기간이 짧은 식품들의 저장기간의 증대 등을 이유로 천연재료를 이용한 발효효소를 많이 제조하고 있다. Recently, as the effects of fermentation enzymes are widely known, fermentation enzymes using natural ingredients have been manufactured because of their functions such as waste removal, toxin emission, and dietary effects and increased shelf life of foods with short shelf life.
그러나, 종래 기술의 경우 천연재료를 단일로 사용하여 다양한 기능성을 포함하지 못하며, 천연재료 각각의 기능성을 추출하기 위한 최적의 조건을 제시하지 못하는 문제점이 있다.However, the prior art does not include a variety of functionality using a single natural material, there is a problem that does not present the optimal conditions for extracting the functionality of each natural material.
본 발명에서는 상기의 문제점을 해결하기 위해 안출된 것으로서 다양한 천연재료를 이용한 천연발효추출음료 제조방법을 제공하는 데 그 목적이 있다.In order to solve the above problems, the present invention has an object to provide a method for producing a natural fermented beverage using a variety of natural materials.
발명이 해결하고자 하는 기술적 과제들은 이상에서 언급한 기술적 과제들로 제한되지 않으며, 언급되지 않은 또 다른 기술적 과제들은 아래의 기재로부터 발명이 속하는 기술분야에서 통상의 지식을 가진 자에게 명확하게 이해될 수 있을 것이다.The technical problems to be solved by the invention are not limited to the technical problems mentioned above, and other technical problems not mentioned above may be clearly understood by those skilled in the art from the following description. There will be.
본 발명의 천연발효추출음료 제조방법은 벌꿀에 깐마늘, 깐생강, 모과, 파뿌리, 도라지, 더덕, 하수오, 천문동, 사철쑥잎, 방아잎, 가시오갈피, 천마를 혼합하여 벌꿀 혼합물을 제조하고 숙성하는 제 1단계; 갈색 설탕에 매실, 적포도, 복숭아, 오디즙, 쑥잎, 두릅, 당귀, 곰솔잎, 삼백초를 혼합하여 갈색 설탕 혼합물을 제조하고 숙성하는 제 2단계; 에탄올에 복령, 표고버섯, 상황버섯을 혼합하여 에탄올 혼합물을 제조하고 숙성하는 제 3단계; 상기 각 숙성된 벌꿀 혼합물 44중량부, 갈색 설탕 혼합물 41중량부, 에탄올 혼합물 15중량부를 복합하여 식물혼합복합물을 제조하고 3년간 숙성하여 식물혼합발효물을 제조하는 제 4단계; 상기 식물혼합발효물을 추출하여 식물혼합발효추출액을 제조하는 제 5단계; 상기 식물혼합발효추출액과 정제수를 혼합하여 천연발효추출음료를 제조하는 제 6단계;를 포함하는 것을 특징으로 한다. Method for producing a natural fermented beverage of the present invention is to prepare a honey mixture by mixing the garlic, sweet ginger, Chinese quince, green pepper, bellflower, deodeok, sewage, astronomical dong, cedars, leaf, mulberry leaves, thorns of gallium, cheonma First step; A second step of preparing and aging a brown sugar mixture by mixing plum, red grapes, peaches, mulberry juice, mugwort leaves, aralia, Angelica, pine needles, and triticale to brown sugar; A third step of preparing and aging an ethanol mixture by mixing bokyeong, shiitake mushrooms and situation mushrooms in ethanol; A fourth step of preparing a plant mixture by combining 44 parts by weight of each aged honey mixture, 41 parts by weight of a brown sugar mixture, and 15 parts by weight of an ethanol mixture, and then ripening for 3 years to produce a plant mixture fermentation product; A fifth step of preparing the plant mixed fermentation extract by extracting the plant mixed fermentation product; And a sixth step of preparing a natural fermentation extract beverage by mixing the plant mixed fermentation extract and purified water.
상기 과제의 해결 수단에 의해, 본 발명에 의한 천연발효추출음료는 음식 내에 혼합 시 잡냄새, 비린내 등을 제거하고, 고기의 육질을 부드럽게 할 수 있는 효과가 있다. By the means for solving the above problems, the natural fermented extract beverage according to the present invention has the effect of eliminating odor, fishy smell, etc. when mixing in the food, and soften the meat quality.
또한, 육류 또는 어류 섭취 시 피부질환 반응을 보이는 환자들의 경우 육류, 어류 조리 시 첨가하여 먹을 경우 가려움 등의 피부질환을 저하시킬 수 있는 효과가 있다.In addition, patients who have a skin disease response when eating meat or fish have an effect of reducing skin diseases such as itching when added to meat and fish when cooking.
또한, 천연재료를 숙성하는 과정에서 천연재료를 세 종류로 분류하여 절임으로서 각각의 천연재료가 가지는 최적의 기능성을 추출해 낼 수 있는 효과가 있다. In addition, in the process of aging the natural material is classified into three kinds of natural materials, pickling has the effect of extracting the optimum functionality of each natural material.
도 1은 본 발명의 천연발효추출음료 제조방법을 나타내는 순서도이다.1 is a flow chart illustrating a method for producing a natural fermented beverage of the present invention.
이상과 같은 본 발명에 대한 해결하려는 과제, 과제의 해결 수단, 발명의 효과를 포함한 구체적인 사항들은 다음에 기재할 일실시예 및 도면들에 포함되어 있다. 본 발명의 이점 및 특징, 그리고 그것들을 달성하는 방법은 첨부되는 도면과 함께 상세하게 후술되어 있는 일실시예를 참조하면 명확해질 것이다.Specific matters including the problem to be solved, the solution to the problem, and the effects of the present invention as described above are included in the embodiments and drawings to be described below. Advantages and features of the present invention, and methods for achieving them will be apparent with reference to the embodiments described below in detail in conjunction with the accompanying drawings.
하기에서는 천연발효추출음료 제조방법을 도면을 이용하여 상세하게 설명한다.Hereinafter, a method for producing a natural fermented beverage will be described in detail with reference to the accompanying drawings.
<천연발효추출음료 제조방법><Method of manufacturing natural fermented beverage>
먼저, 제 1단계(S1)에서 벌꿀에 깐마늘, 깐생강, 모과, 파뿌리, 도라지, 더덕, 하수오, 천문동, 사철쑥잎, 방아잎, 가시오갈피, 천마를 혼합하여 벌꿀 혼합물을 제조하고 숙성한다.First, in the first step (S1) to honey honey garlic, ginger ginger, Chinese quince, green onion, bellflower, deodeok, sesuo, astronomical dong, cedars, leaves, mulberry leaves, prickly ginseng, cheonma mixed and prepared honey mixture.
구체적으로 벌꿀 30중량부에 대하여 깐마늘, 깐생강 각 2중량부, 모과, 파뿌리, 도라지, 더덕, 하수오, 천문동, 사철쑥잎, 방아잎, 가시오갈피, 천마 각 1중량부를 혼합하여 벌꿀 혼합물을 제조하고 6개월간 숙성한다. Specifically, a honey mixture is prepared by mixing 1 part by weight of garlic, 2 parts by weight of ganja, Chinese quince, paprika, bellflower, deodeok, sesao, astronomical dong, cedars, leaf, mulberry leaves, and 1 part by weight of honey. And aged for 6 months.
벌꿀 혼합물 제조시, 벌꿀이 30중량부 미만일 경우 발효가 진행되기 위한 당류가 충분하지 않아 충분한 발효가 일어나지 않을 수 있으며, 발효속도가 현저하게 늦어지는 문제점이 발생할 수 있다. 또한, 벌꿀이 30중량부 초과일 경우 당 성분이 과도하게 많아 소비자의 과도한 당 섭취가 문제가 될 수 있으며, 또한 발효가 과도하게 진행될 수 있다. 그러므로 벌꿀 혼합물 제조 시 벌꿀 30중량부를 혼합하는 것이 가장 바람직하다.In the preparation of the honey mixture, when the honey is less than 30 parts by weight, sufficient sugar may not be sufficient for the fermentation to proceed, and the fermentation rate may be significantly slowed. In addition, when the honey is more than 30 parts by weight of excessive sugar content may be a problem of excessive sugar intake of the consumer, and fermentation may proceed excessively. Therefore, it is most preferable to mix 30 parts by weight of honey when preparing the honey mixture.
다음으로, 제 2단계(S2)에서 갈색 설탕에 매실, 적포도, 복숭아, 오디즙, 쑥잎, 두릅, 당귀, 곰솔잎, 삼백초를 혼합하여 갈색 설탕 혼합물을 제조하고 숙성한다. Next, in the second step (S2) brown sugar mixture is mixed with brown plum, red grapes, peaches, mulberry juice, mugwort leaves, aralia, Angelica, gothic leaves, three hundred seconds to prepare a brown sugar mixture and to ripen.
구체적으로 갈색 설탕 30중량부에 대하여 매실, 적포도 각 2중량부, 복숭아, 오디즙, 쑥잎, 두릅, 당귀, 곰솔잎, 삼백초 각 1중량부를 혼합하여 갈색 설탕 혼합물을 제조하고 6개월간 숙성한다.Specifically, a brown sugar mixture is prepared by mixing 1 part by weight of plum, red grapes, 2 parts by weight, peach, mulberry juice, mugwort leaf, aralia, Angelica, goose leaf, and 300 seconds each with respect to 30 parts by weight of brown sugar and aged for 6 months.
갈색 설탕 혼합물 제조시, 갈색 설탕이 30중량부 미만일 경우 발효가 진행되기 위한 당류가 충분하지 않아 충분한 발효가 일어나지 않을 수 있으며, 발효속도가 현저하게 늦어지는 문제점이 발생할 수 있다. 또한, 갈색 설탕이 30중량부 초과일 경우 당 성분이 과도하게 많아 소비자의 과도한 당 섭취가 문제가 될 수 있으며, 또한 과도하게 진행될 수 있다. 그러므로 갈색 설탕 혼합물 제조 시 갈색 설탕 30중량부를 혼합하는 것이 가장 바람직하다.When the brown sugar mixture is prepared, when the brown sugar is less than 30 parts by weight, sufficient fermentation may not occur due to insufficient sugar for the fermentation to proceed, and the fermentation rate may be remarkably slowed. In addition, when the brown sugar is more than 30 parts by weight of the sugar component is excessively excessive consumer intake of sugar may be a problem, and may also proceed excessively. Therefore, it is most preferable to mix 30 parts by weight of brown sugar when preparing the brown sugar mixture.
다음으로, 제 3단계(S3)에서 에탄올에 복령, 표고버섯, 상황버섯을 혼합하여 에탄올 혼합물을 제조하고 숙성한다.Next, in the third step (S3), ethanol mixtures are prepared and matured by mixing bokyeong, shiitake mushrooms and situation mushrooms in ethanol.
구체적으로 에탄올 10중량부에 대하여 복령, 표고버섯 각 2중량부, 상황버섯 1중량부를 혼합하여 에탄올 혼합물을 제조하고 6개월간 숙성한다.Specifically, 10 parts by weight of ethanol is mixed with 2 parts by weight of Bokyeong, shiitake mushrooms, 1 part by weight of mushrooms to prepare an ethanol mixture and aged for 6 months.
에탄올 혼합물 제조시, 에탄올이 10중량부 미만일 경우 에탄올을 이용하여 추출하고자 하는 성분이 충분히 추출되지 못하며 추출시간이 현저하게 길어져 작업의 효율성을 해치는 문제점이 발생할 수 있다. 또한, 에탄올이 10중량부 초과일 경우 기능성을 포함하는 유효성분의 추출을 위한 에탄올의 양을 넘어 에탄올의 불필요한 낭비를 초래할 수 있다. 그러므로 에탄올 혼합물 제조 시 에탄올 10중량부를 혼합하는 것이 가장 바람직하다.When the ethanol mixture is prepared, if the ethanol is less than 10 parts by weight, the components to be extracted using ethanol may not be sufficiently extracted, and the extraction time may be remarkably long. In addition, when ethanol is more than 10 parts by weight, it may cause unnecessary waste of ethanol beyond the amount of ethanol for the extraction of the active ingredient including the functionality. Therefore, it is most preferable to mix 10 parts by weight of ethanol when preparing the ethanol mixture.
다음으로, 제 4단계(S4)에서 각 숙성된 벌꿀 혼합물 44중량부, 갈색 설탕 혼합물 41중량부, 에탄올 혼합물 15중량부를 복합하여 식물혼합복합물을 제조하고 3년간 숙성하여 식물혼합발효물을 제조한다.Next, 44 parts by weight of each aged honey mixture, 41 parts by weight of brown sugar mixture, and 15 parts by weight of ethanol mixture are prepared in the fourth step (S4) to prepare a plant mixture and then aged for 3 years to produce a plant mixture fermentation product. .
구체적으로 제 1단계, 제 2단계, 제 3단계에서 숙성한 벌꿀 혼합물 44중량부, 갈색 설탕 혼합물 41중량부, 에탄올 혼합물 15중량부를 복합하여 식물혼합복합물을 제조하고 3년간 숙성하여 식물혼합발효물을 제조한다.Specifically, plant mixtures were prepared by combining 44 parts by weight of the honey mixture aged in the first, second and third stages, 41 parts by weight of the brown sugar mixture, and 15 parts by weight of the ethanol mixture. To prepare.
상기 식물혼합복합물의 숙성조건은 일반적으로 그늘진 곳에서 실온으로 진행하며, 숙성시 숙성기간이 3년 미만일 경우 발효가 충분히 일어나지 않을 수 있으며, 숙성기간이 3년 초과일 경우 과도한 발효가 진행되어 발효효소의 변질이 진행될 우려가 있다. 그러므로 식물혼합복합물 숙성 시 3년간 숙성하는 것이 가장 바람직하다.Fermentation conditions of the plant mixture complex generally proceeds to room temperature in a shaded area, fermentation may not occur sufficiently if the ripening period is less than 3 years, fermentation enzymes proceed excessive fermentation if the ripening period is more than 3 years There is a risk of deterioration of the process. Therefore, it is most preferable to ripen for 3 years when ripening the plant mixture.
다음으로, 제 5단계(S5)에서 식물혼합발효물을 추출하여 식물혼합발효추출액을 제조한다.Next, the plant mixed fermentation extract is extracted in the fifth step (S5) to prepare a plant mixed fermentation extract.
구체적으로 제 4단계에서 제조한 식물혼합발효물을 추출하여 식물혼합발효추출액을 제조한다. Specifically, the plant mixed fermentation extract prepared in the fourth step to prepare a plant mixed fermentation extract.
다음으로, 제 6단계(S6)에서 식물혼합발효추출액과 정제수를 혼합하여 천연발효추출음료를 제조한다. Next, in a sixth step (S6) by mixing the plant mixed fermentation extract and purified water to produce a natural fermented extract beverage.
구체적으로 제 5단계에서 제조한 식물혼합발효추출액 2중량부에 대하여 정제수 98중량부를 혼합하여 천연발효추출음료를 제조한다.Specifically, 98 parts by weight of purified water is mixed with 2 parts by weight of the plant mixed fermentation extract prepared in step 5 to prepare a natural fermented beverage.
천연발효추출음료 제조 시 식물혼합발효추출액이 2중량부 미만일 경우 식물혼합발효추출액의 유용성분이 충분히 포함되지 않는 문제점이 있으며 식물혼합발효추출액이 2중량부 초과일 경우 신맛과 향이 강해 천연발효추출음료 맛을 해치는 문제점이 있다. 그러므로 천연발효추출음료 제조 시 식물혼합발효추출액 2중량부를 혼합하는 것이 가장 바람직하다.When the mixed fermentation extract is less than 2 parts by weight in the production of natural fermented beverage, there is a problem that the useful components of the mixed fermentation extract are not sufficiently included. There is a problem that hurts. Therefore, it is most preferable to mix 2 parts by weight of the plant mixed fermentation extract during the production of natural fermented beverage.
이하는 본 발명의 천연발효추출음료 제조방법의 실험 내용을 상세히 설명한다. Hereinafter will be described in detail the experimental content of the natural fermented beverage extraction method of the present invention.
(ㄱ) 천연발효추출음료 첨가유무에 따른 음식의 관능평가(A) Sensory evaluation of food with or without natural fermented beverage
하기 실험은 본 발명에 따른 천연발효추출음료의 첨가유무에 따른 음식의 관능평가를 실시하기 위하여 육류 및 어류에 천연발효추출음료를 첨가해보았다. 품질 특성을 비교하기 위하여 검사원으로서의 적합성이 인정된 식품공학과 대학원생을 본 실험의 목적에 적합한 훈련을 시킨 후에 관능평가를 하였다.In the following experiments, natural fermented beverages were added to meat and fish in order to perform sensory evaluation of foods according to the presence or absence of natural fermented beverages according to the present invention. In order to compare quality characteristics, food engineering graduate students who were recognized as inspectors were trained for the purpose of this experiment and then sensory evaluation.
관능평가 항목은 맛, 냄새, 식감, 전반적인 기호도로 굉장히 좋으면 9점, 매우 나쁘면 1점으로 평가하는 9점 척도법으로 실시하였다. The sensory evaluation items were conducted on a 9-point scale, which was evaluated as 9 points for taste, smell, texture, and overall preference.
[비교예 1]Comparative Example 1
비교예 1은 일반적인 고기양념으로 양념하여 구워낸 돼지고기이다.Comparative Example 1 is pork roast seasoned with a general meat seasoning.
[비교예 2]Comparative Example 2
비교예 2는 일반적인 방법으로 구워낸 고등어이다.Comparative Example 2 is mackerel baked in a general manner.
[실시예 1]Example 1
실시예 1은 본 발명의 천연발효추출음료를 첨가하여 양념하여 구워낸 돼지고기이다. Example 1 is roast pork seasoned by the addition of the natural fermented beverage of the present invention.
[실시예 2]Example 2
실시예 2는 본 발명의 쳔연발효추출음료를 첨가하여 구워낸 고등어이다.Example 2 is mackerel baked by adding the fermented fermented beverage of the present invention.
실험결과, 비교예 1, 2보다 실시예 1, 2의 관능 평가 점수가 높은 것을 알 수 있었다. 즉, 본 발명의 천연발효추출음료를 육류와 어류에 첨가하여 음식을 제조할 경우 비린내, 잡내 등을 없애고 식감과 맛을 더욱 좋게한다는 것을 알 수 있었다. As a result of the experiment, it was found that the sensory evaluation scores of Examples 1 and 2 were higher than those of Comparative Examples 1 and 2. In other words, when the food is prepared by adding the natural fermented beverage of the present invention to meat and fish, it can be seen that the fishy, scavenger, etc. are removed and the texture and taste are improved.
(ㄴ) 각 혼합물의 함량에 따른 천연발효추출음료의 관능평가(B) Sensory evaluation of natural fermented beverages according to the content of each mixture
하기 실험은 본 발명의 벌꿀 혼합물, 갈색 설탕 혼합물, 에탄올 혼합물의 함량에 따른 천연발효추출음료의 관능평가를 실시하기 위하여 각 혼합물의 함량을 달리하여 천연발효추출음료를 제조하였다. 품질 특성을 비교하기 위하여 검사원으로서의 적합성이 인정된 식품공학과 대학원생을 본 실험의 목적에 적합한 훈련을 시킨 후에 관능평가를 하였다. In the following experiment, the fermented beverage extract was prepared by varying the content of each mixture in order to perform the sensory evaluation of the natural fermented beverage according to the content of the honey mixture, brown sugar mixture, ethanol mixture of the present invention. In order to compare quality characteristics, food engineering graduate students who were recognized as inspectors were trained for the purpose of this experiment and then sensory evaluation.
관능평가 항목은 맛과 향으로 굉장히 좋으면 9점, 매우 나쁘면 1점으로 평가하는 9점 척도법을 실시하였다. For the sensory evaluation, a 9-point scale method was used to evaluate the taste and aroma as 9 points if it was very good and 1 point if it was very bad.
[비교예 3]Comparative Example 3
비교예 3은 벌꿀 혼합물 40중량부, 갈색 설탕 혼합물 40중량부, 에탄올 혼합물 20중량부로 천연발효추출음료를 제조하였다.Comparative Example 3 prepared a natural fermented extract beverage with 40 parts by weight of the honey mixture, 40 parts by weight of the brown sugar mixture, 20 parts by weight of the ethanol mixture.
[실시예 3]Example 3
실시예 3은 벌꿀 혼합물 41중량부, 갈색 설탕 혼합물 41중량부, 에탄올 혼합물 18중량부로 천연발효추출음료를 제조하였다.Example 3 prepared a natural fermented extract beverage with 41 parts by weight of the honey mixture, 41 parts by weight of the brown sugar mixture, 18 parts by weight of the ethanol mixture.
[실시예 4]Example 4
실시예 4는 벌꿀 혼합물 42중량부, 갈색 설탕 혼합물 42중량부, 에탄올 혼합물 16중량부로 천연발효추출음료를 제조하였다.In Example 4, a natural fermented extract beverage was prepared from 42 parts by weight of the honey mixture, 42 parts by weight of the brown sugar mixture, and 16 parts by weight of the ethanol mixture.
[실시예 5]Example 5
실시예 5는 벌꿀 혼합물 43중량부, 갈색 설탕 혼합물 41중량부, 에탄올 혼합물 16중량부로 천연발효추출음료를 제조하였다.Example 5 prepared a natural fermented extract beverage with 43 parts by weight of the honey mixture, 41 parts by weight of the brown sugar mixture, 16 parts by weight of the ethanol mixture.
[실시예 6]Example 6
실시예 6은 벌꿀 혼합물 44중량부, 갈색 설탕 혼합물 41중량부, 에탄올 혼합물 15중량부로 천연발효추출음료를 제조하였다.Example 6 prepared a natural fermented extract beverage with 44 parts by weight of the honey mixture, 41 parts by weight of the brown sugar mixture, 15 parts by weight of the ethanol mixture.
실험결과, 실시예 6의 관능 평가 점수가 가장 높은 것을 알 수 있었다. 맛과 향 전체를 고려하였을 경우 천연발효추출음료 제조 시 벌꿀 혼합물 44중량부, 갈색 설탕 혼합물 41중량부, 에탄올 혼합물 15중량부를 혼합하는 것이 가장 바람직하다.As a result of the experiment, it was found that the sensory evaluation score of Example 6 was the highest. Considering the whole taste and flavor, it is most preferable to mix 44 parts by weight of the honey mixture, 41 parts by weight of the brown sugar mixture, and 15 parts by weight of the ethanol mixture when preparing the natural fermented beverage.
(ㄷ) 숙성방법에 따른 천연발효추출음료의 관능평가(C) Sensory evaluation of natural fermented beverages by aging method
하기의 실험은 본 발명의 발효방법에 따른 천연발효추출음료의 관능평가를 실시하기 위하여 숙성방법을 달리하여 천연발효추출음료를 제조하였다. 품질 특성을 비교하기 위하여 검사원으로서의 적합성이 인정된 식품공학과 대학원생을 본 실험의 목적에 적합한 훈련을 시킨 후에 관능평가를 실시하였다. In the following experiments, natural fermented extract beverages were prepared by varying the ripening method in order to perform the sensory evaluation of the natural fermented extract beverages according to the fermentation method of the present invention. In order to compare the quality characteristics, the food engineering graduate students who were recognized as inspectors were trained appropriately for the purpose of this experiment.
관능평가 항목은 맛과 향, 전반적인 기호도로 굉장히 좋으면 9점, 매우 나쁘면 1점으로 평가하는 9점 척도법을 실시하였다. For the sensory evaluation items, a nine-point scale was used to evaluate taste, aroma, and overall preference as 9 points for very good and 1 for very bad.
[비교예 4][Comparative Example 4]
비교예 4는 각 벌꿀 혼합물, 갈색 설탕 혼합물, 에탄올 혼합물을 3년간 그늘진 곳에서 실온으로 숙성하고 혼합하여 천연발효추출음료를 제조하였다. In Comparative Example 4, each honey mixture, brown sugar mixture, and ethanol mixture were aged at room temperature in a shaded place for 3 years and mixed to prepare a natural fermented beverage.
[실시예 7]Example 7
실시예 7은 각 벌꿀 혼합물, 갈색 설탕 혼합물, 에탄올 혼합물을 1년간 그늘진 곳에서 실온에서 숙성하고, 혼합 후 2년간 2차 숙성하여 천연발효추출음료를 제조하였다.In Example 7, each honey mixture, brown sugar mixture, and ethanol mixture were aged at room temperature in a shaded place for one year, and secondly aged for two years after mixing to prepare a natural fermented beverage.
[실시예 8]Example 8
실시예 8은 각 벌꿀 혼합물, 갈색 설탕 혼합물, 에탄올 혼합물을 6개월간 그늘진 곳에서 실온에서 숙성하고, 혼합 후 2년간 2차 숙성하여 천연발효추출음료를 제조하였다.In Example 8, each honey mixture, brown sugar mixture, and ethanol mixture were aged for 6 months at room temperature in the shade, and aged for 2 years after mixing to prepare a natural fermented beverage.
[실시예 9]Example 9
실시예 9는 각 벌꿀 혼합물, 갈색 설탕 혼합물, 에탄올 혼합물을 6개월간 그늘진 곳에서 실온에서 숙성하고, 혼합 후 3년간 2차 숙성하여 천연발효추출음료를 제조하였다.In Example 9, each honey mixture, brown sugar mixture, and ethanol mixture were aged at room temperature in a shaded place for 6 months at room temperature, and secondly aged for 3 years after mixing to prepare a natural fermented beverage.
[실시예 10]Example 10
실시예 11은 각 벌꿀 혼합물, 갈색 설탕 혼합물, 에탄올 혼합물을 6개월간 그늘진 곳에서 실온에서 숙성하고, 혼합 후 4년간 2차 숙성하여 천연발효추출음료를 제조하였다.In Example 11, each honey mixture, brown sugar mixture, and ethanol mixture were aged at room temperature in the shade for 6 months at room temperature, and secondly aged for 4 years after mixing to prepare a natural fermented beverage.
실험결과, 실시예 9의 관능평가 점수가 가장 높은 것을 알 수 있었다. 각 혼합물을 1차 숙성 후, 복합하여 2차 숙성을 진행한 천연발효추출음료의 맛과 향, 전반적인 기호도가 높았으며 숙성기간이 길수록 관능평가 점수가 점차 높아졌다. 그러나 2차 숙성기간이 3년 초과일 경우 과도한 발효가 진행되어 발효효소의 변질이 진행될 우려가 있었다. 그러므로 각 벌꿀 혼합물, 갈색 설탕 혼합물, 에탄올 혼합물을 6개월간 그늘진 곳에서 실온에서 숙성하고, 혼합 후 3년간 2차 숙성하여 천연발효추출음료를 제조하는 것이 가장 바람직하다. As a result, it was found that the sensory evaluation score of Example 9 was the highest. After the first fermentation of each mixture, the fermented extracts of natural fermented beverages, which had undergone secondary fermentation, had higher taste, aroma, and overall preference, and the longer the fermentation period, the higher the sensory evaluation score. However, if the second ripening period is more than three years, excessive fermentation proceeded, there was a concern that the deterioration of fermentation enzymes. Therefore, it is most preferable to prepare each honey mixture, brown sugar mixture, and ethanol mixture for 6 months at room temperature in the shade at room temperature, and secondly for three years after mixing to prepare a natural fermented beverage.
(ㄹ) 식물혼합발효추출액의 함량에 따른 천연발효추출음료의 관능평가(ㄹ) Sensory Evaluation of Natural Fermented Extract Beverages According to the Contents of Plant Mixed Fermented Extracts
하기의 실험은 본 발명의 식물혼합발효추출액의 함량에 따른 천연발효추출음료의 관능평가를 실시하기 위하여 식물혼합발효추출액의 함량을 달리하여 천연발효추출음료를 제조하였다. 품질 특성을 비교하기 위하여 검사원으로서의 적합성이 인정된 식품공학과 대학원생을 본 실험의 목적에 적합한 훈련을 시킨 후에 관능평가를 실시하였다. In the following experiments, different fermented extracts of natural mixed fermentation extracts were prepared in order to carry out sensory evaluation of natural fermented extracts according to the content of the fermented extracts of the present invention. In order to compare the quality characteristics, the food engineering graduate students who were recognized as inspectors were trained appropriately for the purpose of this experiment.
관능평가 항목은 맛과 향, 전반적인 기호도로 굉장히 좋으면 9점, 매우 나쁘면 1점으로 평가하는 9점 척도법을 실시하였다. For the sensory evaluation items, a nine-point scale was used to evaluate taste, aroma, and overall preference as 9 points for very good and 1 for very bad.
[비교예 5][Comparative Example 5]
비교예 5는 정제수 99중량부에 대하여 식물혼합발효추출액 1중량부를 혼합하여 천연발효추출음료를 제조하였다.Comparative Example 5 was prepared by mixing 1 part by weight of the plant mixed fermentation extract with respect to 99 parts by weight of purified water.
[실시예 11]Example 11
실시예 11은 정제수 98중량부에 대하여 식물혼합발효추출액 2중량부를 혼합하여 천연발효추출음료를 제조하였다.Example 11 was prepared by mixing 2 parts by weight of the plant mixed fermentation extract with respect to 98 parts by weight of purified water.
[실시예 12]Example 12
실시예 12은 정제수 97중량부에 대하여 식물혼합발효추출액 3중량부를 혼합하여 천연발효추출음료를 제조하였다.Example 12 was prepared by mixing 3 parts by weight of the plant mixed fermentation extract with respect to 97 parts by weight of purified water.
실험결과, 실시예 11의 관능평가 점수가 가장 높은 것을 알 수 있었다. 식물혼합발효추출액이 2중량부 미만일 경우 식물혼합발효추출액의 맛과 향이 미미하였으며, 식물혼합발효추출액이 2중량부 초과일 경우 신맛과 향이 강해 천연발효추출음료 맛을 해치는 문제점이 있었다. 그러므로 정제수 98중량부에 대하여 식물혼합발효추출액 2중량부를 혼합하여 천연발효추출음료를 제조하는 것이 가장 바람직하다. As a result, it was found that the sensory evaluation score of Example 11 was the highest. When the mixed plant fermentation extract is less than 2 parts by weight, the taste and flavor of the mixed plant fermentation extract is insignificant, and when the mixed plant fermentation extract is more than 2 parts by weight, there is a problem that the acidity and fragrance is so strong that the natural fermented extract drinks harm the taste. Therefore, it is most preferable to prepare a natural fermented beverage by mixing 2 parts by weight of the plant mixed fermentation extract with respect to 98 parts by weight of purified water.
(ㅁ) 식물혼합발효추출액의 항산화 활성(ㅁ) Antioxidant Activity of Mixed Plant Fermented Extracts
±0.23a 19.42
± 0.23 a
상기 시료의 농도를 10, 20, 30, 50, 100 및 200mg/ml로 조정하여 항산화 활성을 측정한 결과는 상기 표 5와 같다. 반응조건에 대한 시료액의 농도가 증가됨에 따라 활성은 유의적으로 상승하였다. DPPH 라디칼 소거활성은 모든 실험구에서 22.00~72.41%의 범위였으며, 시료액의 농도가 50mg/ml일 때 62.23%의 활성을 보였다. ABTS 라디칼 소거활성은 19.42~87.09%의 활성을 보였으며, 특히 100mg/ml이상의 농도에서 80% 이상의 소거활성을 나타내었다. Superoxide anion 라디칼 소거 활성은 10mg/ml 농도에서 60%이상의 소거활성을 보였으나, 50~200mg/ml 농도범위에서는 86.41~88.98%로 시료액의 농도 증가에 따른 유의차는 보이지 않았다. 상기 시료의 시료의 환원력은 0.234~1.161범위였으며, 200mg/ml 농도에서 흡광도값이 1.0이상으로 높은 수치를 보였다.The results of measuring the antioxidant activity by adjusting the concentration of the sample to 10, 20, 30, 50, 100 and 200 mg / ml are shown in Table 5. The activity increased significantly as the concentration of the sample solution increased for the reaction conditions. DPPH radical scavenging activity ranged from 22.00 to 72.41% in all experiments, and showed 62.23% of activity when the concentration of the sample solution was 50 mg / ml. ABTS radical scavenging activity was 19.42 ~ 87.09%, especially at a concentration of 100mg / ml or more showed more than 80% scavenging activity. Superoxide anion radical scavenging activity showed more than 60% scavenging activity at 10mg / ml concentration, but it was 86.41 ~ 88.98% at 50 ~ 200mg / ml concentration. The reducing power of the sample of the sample ranged from 0.234 to 1.161, showing a high absorbance value of 1.0 or more at a concentration of 200 mg / ml.
DPPH는 유리 라디칼이며, ABTS는 양이온 라디칼이라는 점에서 차이가 있으나, 이들 라디칼의 소거활성은 상관관계가 크다. 특히 DPPH 라디칼 소거활성은 Phenolic acid와 플라보노이드류 및 기타 페놀성 물질에 대한 항산화 활성의 지표로 알려져 있으며, 이들 물질의 환원력이 클수록 라디칼 소거활성도 상승하게 된다. DPPH is a free radical and ABTS is a cationic radical, but the scavenging activity of these radicals is highly correlated. In particular, DPPH radical scavenging activity is known as an index of antioxidant activity against phenolic acid, flavonoids and other phenolic substances, and the greater the reducing power of these substances, the higher the radical scavenging activity.
Superoxide anion 라디칼 소거 활성은 xanthine oxidase가 xanthine을 기질로 하여 uric acid를 생성하는 과정에서 생성되는 Superoxide anion 라디칼을 시료와 반응시켜 nitro blue tetrazolium로 Superoxide anion 라디칼 소거 정도를 확인하는 법이다. 환원력은 Fe+3이 Fe+ 2으로의 환원능력을 측정하는 것으로 환원력에서 흡광도 수치는 그 자체가 그 시료의 환원력을 나타내며, 높은 환원력을 가지는 물질은 흡광도 수치가 높게 나타난다.Superoxide anion radical scavenging activity is a method of confirming the degree of superoxide anion radical scavenging with nitro blue tetrazolium by reacting superoxide anion radicals produced by xanthine oxidase to produce uric acid using xanthine as a substrate. Reducing power is a measure of the reduction ability of Fe + 3 to Fe + 2 , the absorbance value in the reducing power itself represents the reducing power of the sample, the material having a high reducing power is high absorbance value.
따라서, 라디칼의 종류를 달리한 소거활성 및 환원력 측정 결과 시료의 항산화 활성은 매우 우수한 것으로 판단되며, 이러한 결과는 시료 중에 함유된 여러 식물체의 생리활성 성분이나 발효에 의한 미지물질의 생성에 기인된 것으로 추정되나, 효과적인 성분이 주로 페놀성 화합물인 것으로 판단된다.Therefore, the antioxidant activity of the sample was determined to be very good as a result of the measurement of scavenging activity and reducing power of different radicals. It is estimated that the effective component is mainly a phenolic compound.
(ㅂ) 식물혼합발효추출액이 세포독성에 미치는 영향(Iii) Effect of mixed plant fermentation extracts on cytotoxicity
RBL-2H3 (rat basophilic leukemia cell line) 세포의 증식에 있어서 시료의 세포독성 정도를 알아보기 위하여 시료액의 농도를 0.05, 0.1, 0.25, 0.5 및 1.0mg/ml 수준으로 RBL-2H3 세포에 처리한 결과는 도 2와 같다. 모든 농도의 시료 처리구에서 세포증식에 대한 세포 독성은 보이지 않았다.In order to determine the cytotoxicity of the sample in the proliferation of RBL-2H3 (rat basophilic leukemia cell line) cells, the concentration of the sample solution was treated with RBL-2H3 cells at 0.05, 0.1, 0.25, 0.5 and 1.0 mg / ml. The results are shown in FIG. There was no cytotoxicity against cell proliferation in all concentrations of sample treatments.
(ㅅ) 식물혼합발효추출액이 세포내 ROS 생성에 미치는 영향(G) Effect of mixed plant fermentation extract on intracellular ROS production
시료의 첨가농도를 0.25 및 0.5mg/ml 수준으로 설정하여 세포 내 활성산소종(ROS, reation oxygen species) 생성 정도를 측정한 결과는 도 3과 같다. RBL-2H3 세포 내에 항원(DNP-HSA) 처리 시 ROS 생산은 항원 무처리구에 비해 유의적으로 상승하였으며, 발효 복합물의 처리 시 항원 처리구에 비해 유의적으로 감소되었다.As a result of measuring the degree of generation of reactive oxygen species (ROS) in the cells by setting the concentrations of the samples at 0.25 and 0.5 mg / ml, the results are shown in FIG. 3. ROS production was significantly increased in the RBL-2H3 cells when treated with antigen (DNP-HSA) compared to the antigen-treated group, and significantly decreased when treated with the fermentation complex.
RBL-2H3 세포 내에서 IgE+DNP-BSA와 같은 다양한 자극에 반응하여 ROS가 발생될 수 있는데, 항알레르기 효과가 있는 물질의 처리는 DNP-HSA에 의해 유도된 ROS 생성을 현저하게 감소시켰다는 보고가 있다. 상기 시료도 처리 시 항원에 의해 증가된 세포내 ROS 생성을 유의적으로 감소시켰고, 이는 시료의 라디칼 소거에 의한 항산화 효과에 기인된 것으로 생각되며, 이와 같은 항산화 활성이 알레르기 등 질환 개선에 유익한 영향력을 미칠 것으로 판단된다.ROS can be generated in response to various stimuli such as IgE + DNP-BSA in RBL-2H3 cells. Treatment with substances with anti-allergic effects has been reported to significantly reduce ROS production induced by DNP-HSA. have. The sample also significantly reduced the intracellular ROS production increased by the antigen upon treatment, which is thought to be due to the antioxidant effect of the radical scavenging of the sample, and this antioxidant activity has a beneficial effect on the improvement of diseases such as allergies. I think it's going crazy.
이와 같이, 상술한 본 발명의 기술적 구성은 본 발명이 속하는 기술분야의 당업자가 본 발명의 그 기술적 사상이나 필수적 특징을 변경하지 않고서 다른 구체적인 형태로 실시될 수 있다는 것을 이해할 수 있을 것이다.As such, the technical configuration of the present invention described above can be understood by those skilled in the art that the present invention can be implemented in other specific forms without changing the technical spirit or essential features of the present invention.
그러므로 이상에서 기술한 실시예들은 모든 면에서 예시적인 것이며 한정적인 것이 아닌 것으로서 이해되어야 하고, 본 발명의 범위는 상기 상세한 설명보다는 후술하는 특허청구범위에 의하여 나타나며, 특허청구범위의 의미 및 범위 그리고 그 등가 개념으로부터 도출되는 모든 변경 또는 변형된 형태가 본 발명의 범위에 포함되는 것으로 해석되어야 한다.Therefore, the above-described embodiments are to be understood as illustrative and not restrictive in all respects, and the scope of the present invention is indicated by the following claims rather than the detailed description, and the meaning and scope of the claims and their All changes or modifications derived from an equivalent concept should be construed as being included in the scope of the present invention.
S1. 벌꿀에 깐마늘, 깐생강, 모과, 파뿌리, 도라지, 더덕, 하수오, 천문동, 사철쑥잎, 방아잎, 가시오갈피, 천마를 혼합하여 숙성하는 단계
S2. 갈색 설탕에 매실, 적포도, 복숭아, 오디즙, 쑥잎, 두릅, 당귀, 곰솔잎, 삼백초를 혼합하여 숙성
S3. 에탄올에 복령, 표고버섯, 상황버섯을 혼합하여 숙성
S4. 벌꿀 혼합물, 갈색 설탕 혼합물, 에탄올 혼합물을 복합하여 식물혼합복합물을 제조하고 숙성하여 식물혼합발효물을 제조
S5. 식물혼합발효물을 추출하여 식물혼합발효추출액을 제조
S6. 정제수에 식물혼합발효추출액을 혼합하여 천연발효추출음료를 제조S1. Honey, dried garlic, Chinese ginger, Chinese quince, green onion, bellflower, deodeok, sesuo, cheonmun-dong, cedars, leaves, mulberry leaves, thorns, and ripening
S2. Aged with brown sugar, plum, red grapes, peach, mulberry juice, wormwood leaves, aralia, Angelica, pine needles, and three hundred seconds
S3. Aging of Bokryong, Shiitake Mushroom, and Situation Mushroom in Ethanol
S4. Honey mixture, brown sugar mixture, and ethanol mixture are mixed to prepare plant mixture and then matured to produce plant mixture fermentation product.
S5. Plant mixed fermentation extracts were extracted to prepare plant mixed fermentation extracts.
S6. Natural fermented extract beverage is prepared by mixing fermented plant extracts with purified water.
Claims (5)
갈색 설탕에 매실, 적포도, 복숭아, 오디즙, 쑥잎, 두릅, 당귀, 곰솔잎, 삼백초를 혼합하여 갈색 설탕 혼합물을 제조하고 숙성하는 제 2단계;
에탄올에 복령, 표고버섯, 상황버섯을 혼합하여 에탄올 혼합물을 제조하고 숙성하는 제 3단계;
상기 각 숙성된 벌꿀 혼합물 44중량부, 갈색 설탕 혼합물 41중량부, 에탄올 혼합물 15중량부를 복합하여 식물혼합복합물을 제조하고 3년간 숙성하여 식물혼합발효물을 제조하는 제 4단계;
상기 식물혼합발효물을 추출하여 식물혼합발효추출액을 제조하는 제 5단계;
상기 식물혼합발효추출액과 정제수를 혼합하여 천연발효추출음료를 제조하는 제 6단계;를 포함하는 것을 특징으로 하는 천연발효추출음료 제조방법A first step of preparing and ripening a honey mixture by mixing honey garlic, sweet ginger, Chinese quince, green onion, bellflower, deodeok, sesao, cheonmundong, cedars, mulberry leaves, prickly pear, and cheonma;
A second step of preparing and aging a brown sugar mixture by mixing plum, red grapes, peaches, mulberry juice, mugwort leaves, aralia, Angelica, pine needles, and triticale to brown sugar;
A third step of preparing and aging an ethanol mixture by mixing bokyeong, shiitake mushrooms and situation mushrooms in ethanol;
A fourth step of preparing a plant mixture by combining 44 parts by weight of each aged honey mixture, 41 parts by weight of a brown sugar mixture, and 15 parts by weight of an ethanol mixture, and then ripening for 3 years to produce a plant mixture fermentation product;
A fifth step of preparing the plant mixed fermentation extract by extracting the plant mixed fermentation product;
The sixth step of producing a natural fermented extract beverage by mixing the plant mixed fermentation extract and purified water; Natural fermented extract beverage manufacturing method comprising the
상기 벌꿀 30중량부에 대하여 깐마늘, 깐생강 각 2중량부, 모과, 파뿌리, 도라지, 더덕, 하수오, 천문동, 사철쑥잎, 방아잎, 가시오갈피, 천마 각 1중량부를 혼합하여 벌꿀 혼합물을 제조하고 6개월간 숙성하는 것을 특징으로 하는 천연발효추출음료 제조방법The method of claim 1,
2 parts by weight of each garlic, ganja, quince, paprika, bellflower, deodeok, sesao, astronomical dong, cedars, leaves, mulberry leaves, prickly pear, 1 part by weight of each honey to prepare a honey mixture with respect to 30 parts by weight of honey Natural fermented beverage production method characterized by aging for 6 months
상기 갈색 설탕 30중량부에 대하여 매실, 적포도 각 2중량부, 복숭아, 오디즙, 쑥잎, 두릅, 당귀, 곰솔잎, 삼백초 각 1중량부를 혼합하여 갈색 설탕 혼합물을 제조하고 6개월간 숙성하는 것을 특징으로 하는 천연발효추출음료 제조방법The method of claim 1,
2 parts by weight of plum, red grapes, peach, mulberry juice, mugwort leaf, arbor, donkey, pine needles, three parts each weight part of 300 seconds to prepare a brown sugar mixture and aged for 6 months Natural fermented extract beverage manufacturing method
상기 에탄올 10중량부에 대하여 복령, 표고버섯 각 2중량부, 상황버섯 1중량부를 혼합하여 에탄올 혼합물을 제조하고 6개월간 숙성하는 것을 특징으로 하는 천연발효추출음료 제조방법The method of claim 1,
Method for producing a natural fermented extract beverage, characterized in that the ethanol mixture is prepared by mixing 2 parts by weight of each of the futyeong, shiitake mushrooms, 1 part by weight of mushrooms with respect to 10 parts by weight of ethanol
상기 식물혼합발효추출액 2중량부에 대하여 정제수 98중량부를 혼합하여 천연발효추출음료를 제조하는 것을 특징으로 하는 천연발효추출음료 제조방법The method of claim 1,
Method for producing a natural fermented extract beverage, characterized in that to prepare a natural fermented extract beverage by mixing 98 parts by weight of purified water with respect to 2 parts by weight of the plant mixed fermented extract extract
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