KR20200101169A - Method of making fermented food using pine cone - Google Patents

Abstract

Disclosed is a method of preparing fermented food using pine nuts, which comprises: a step of collecting immature pine nuts; a fermentation step of putting the collected pine nuts in a container together with water, malt (malt flour) and sugar (brown sugar) and fermenting the mixture thereof for a predetermined time; and an aging step of adding medicines such as cinnamon, garlic, ginger, illicium verum, foeniculum vulgare, and additives such as spices to a resultant substance obtained through the fermentation step and aging the mixture thereof for a predetermined time. According to the present invention, it is possible to extract and use effective herbal medicines, fragrance, and essential oil components from pine nuts that were mostly thrown away in a conventional case. In addition, the method can increase extraction efficiency of effective ingredients by using fermentation. In particular, when enzymes such as malt is artificially added to increase fermentation efficiency, fermentation occurs in a short period of time. Therefore, compared to natural fermentation, the method can preserve unique fragrance and essential oil components of pine nuts, which can be easily volatilized in the air over time.

Description

Fermented food manufacturing method using pine pine nuts {METHOD OF MAKING FERMENTED FOOD USING PINE CONE}

The present invention relates to a fermented food manufacturing method, and more particularly, to a fermented food manufacturing method using pine pine nuts.

The present invention relates to a fermented food using a natural aromatic plant that is expected to increase the immune function and natural healing power against the severe swine flu virus and antiviral efficacy. Transformed H1N1 influenza virus is a scientific pathological term. Humans survived and reproduced without perishing because humans had won the fight against the constantly transforming virus hundreds or thousands of years ago. Although there was no scientific treatment such as Tamiflu, the human body has sustained the biological functions of normalization, adaptation, and homeostasis by enhancing the natural healing power and immune function originally possessed by humans.

Analyzing the pathology and the disease of the pandemic of the past, it is analyzed as the same symptoms as today's H1N1 influenza, and this can be seen in writings such as Bonchogangmok, Donguibogam, and Euijong Income. It can be seen that many drugs such as Hojang, gold and silver coins, Hwangjeong, and Pogongryeong, which are not yet well known in the world, were used in the natural products used in these diseases. Many people were sacrificed in the course of the plague, but they also possessed immunity. Therefore, the prescription should also be carefully reviewed. Even after reviewing many clinical trials, there are clinical trials that show that the influenza virus was completely suppressed in these herbal and aromatic herbs.

The pine tree (Pinus Koraiensis) is also known as Haesongja (海松子) and belongs to the pine family (pinaceae). Pine nuts seeds (seeds) contain the most fat with 62.2%~74.0%, and protein accounts for a large proportion of 16.4%, and are rich in various inorganic salts and vitamins such as carbohydrates and phosphorus. In addition, the leaves of the pine tree contain two kinds of alkaloid components, such as pimecholine and piline.

Pine nuts have been known as a health food since ancient times, and it is said to cure vertigo, constipation, oil wellness, sleepiness, fatigue damage, and cure coughing, aiding in the function of the five intestines and making the lungs richer. In Donguibogam, it is said to be good for lungs, heart, and energy, as well as for air damage and dry cough. Bonchogangmok (本草綱目) is said to be effective for head hair and spots for the elderly, darkens gray hair and makes the body rich and long.

Pine nuts do not have antiviral activity, but by enhancing the immune function and antioxidant activity of the living body, and by enhancing the formation of antibodies, these immune systems stimulate antigens to specifically bind to specific antigens and react with antigens and antibodies along the lymph and blood. And destroy antigens through macrophages. Given that antibodies from the Spanish flu, which are known to have killed 40 million people in 1918, are still possessed by living organisms 90 years later, the last bastion of incurable diseases such as viruses and cancer is to rely on antibodies, the last weapon of humans. As a nutrient, it contributes to the formation of antibodies in humans, and is a substance that helps maintain life.

Pine tree leaves contain a lot of terpene components like pine needles, and terpenes are known to have many useful effects, such as eliminating blood clots, improving blood circulation, controlling parasites and pests, and antioxidant activity. These leaves contain ascorbic acid, vitamins A, B, K, bitter taste substances, flavonoids and anthocyanins, and contain 7-12% of rosin, 5% of tannins, carbohydrates, and essential oils. There are also effects of sterilization and preservation. If these leaves are mixed with rice, the rice is not easily damaged, and even when meat is stored in the refrigerator, spraying terpine with terpine prevents deterioration and maintains freshness for a long time. In particular, the oxypartic acid of pine needles gives vitality to cells and has a powerful effect of preventing aging. Pine nut peel is also known to have antioxidant and immune enhancing functions.

In Korea, Gapyeong is a representative production area accounting for more than 30% of domestic pine nuts production.

In the pine family, a large number of seeds are produced in a cluster of seeds called pine cones, and pine cones of pine trees are especially called pine cones. Pine cones, including pine pine nuts, are used as a method of drinking by soaking in alcohol to give them a unique scent. In addition, fully mature pine nuts are removed from the skin and used as a material for various foods, but pine pine nuts are partially fermented and used as feed for livestock such as pigs or used as a livestock environment improvement agent, but most of them are discarded.

However, pine pine nuts contain a significant portion of essential oils or other useful ingredients that emit the scent of pine nuts, and a large portion of the ingredients that have a pharmacological action such as pine nuts peel and pine nuts are included, so it is very wasteful to discard them without using them. There is a need for a more useful method of using pine pine, which is currently not fully utilized in pine pine, one of the important forest resources.

An object of the present invention is to provide a method for manufacturing fermented foods that can utilize pine nuts that have not been sufficiently utilized in the past, as described above.

The present invention facilitates the fermentation process by adding a fermenting agent such as malt while extracting useful ingredients from pine pine nuts with high efficiency by using fermentation, and by controlling fermentation characteristics to extract more useful ingredients from pine pine nuts in a short period of time. Its purpose is to make it possible to manufacture pine nuts fermented food with enhanced flavor and functional pharmacological ingredients.

An object of the present invention is to provide a method for producing fermented food using pine pine nuts, which can enhance flavor by adding a pharmacological function and a unique scent by immersing an additive in the fermentation process of pine pine nuts fermentation broth.

In order to achieve the above object, the fermented food manufacturing method using pine pine nuts is a step of collecting immature pine pine nuts, fermentation in which the collected pine pine nuts and water, malt (malt) and sugar (brown sugar) are put together in a container and fermented for a certain period of time. It characterized in that it comprises a fermentation step in which an additive such as cinnamon, garlic, ginger, octagonal fennel, etc., and an additive such as spices are added to the resulting product and aged for a certain period of time.

More specifically, the method for producing fermented food using pine nuts of the present invention,

The step of collecting pine pine nuts in an immature state 1 to 2 months before maturity,

10 to 30% of the weight of pine pine nuts and pine nuts are mixed evenly and put into a container, and 3 to 5% of the total weight of the pine pine nuts and brown sugar are added to ferment the malt for 6 to 8 months at an average temperature of 15 to 20°C. Fermentation stage,

Put the pine nut fermentation broth obtained by filtering the result of the fermentation step into a container, add an additive containing at least two of cinnamon, garlic, ginger, fennel, and gobon, and mature at an average temperature of 15 to 20°C for 4 to 6 months. It is made by having.

In the present invention, it is preferable to use malt in a form enriched with lipase, which is a lipolytic enzyme, and it is preferable to maintain a pH of 4.5 to 5 so that the fermentation step is suitable for the activity of vegetable lipase. Malt flour can be made by germinating the mature fruit of barley below 60 degrees Celsius and drying it. Lipase is also abundantly contained in mold, bran, castor oil, etc., and lipase can be fortified by extracting lipase from them.

According to the method for producing fermented food using pine pine nuts according to the present invention, effective herbal medicines, flavors, and essential oil components can be extracted from the existing pine pine nuts, which have been discarded and usefully used.

According to the present invention, the extraction efficiency of the active ingredient can be increased by using fermentation. In particular, if the fermentation efficiency is increased by artificially adding an enzyme agent such as malt, fermentation occurs in a short period of time, so the characteristic flavor and essential oil components of pine pine nuts, which are easily volatilized in the air over time, can be preserved more than that of natural fermentation. Since more of the medicinal ingredients of pine pine or pine nuts can be preserved, in addition to better taste and aroma, fermented pine nuts with better functionality and drinking effect can be obtained.

Moreover, in the addition of a fermenting agent such as malt flour in the present invention, a fermenting agent formulated to enhance the ability to decompose fat in consideration of the rich fat component in pine nuts is used, and the fermented acid is added or a lot of fermented acid is generated during the fermentation process. When an environment with a pH of 4.5 to 5 suitable for decomposition is established, the extraction efficiency of nutrients from pine pine nuts increases, the fermentation period is further shortened, resulting in better flavor and medicinal properties, and pine pine nuts fermented food with better drinking effect. Can be obtained.

In addition, by adding garlic, ginger, cinnamon, fennel, etc. in the aging step of the present invention, the fermentation decomposition liquid of pine pine nuts absorbs these scents, absorbs the components that have their pharmacological function, and also these additives during the aging process. It is possible to obtain a pine nut fermented food with improved pharmacological function due to additional fermentation by fermentation ingredients (enzymes) in the inside.

1 is a cross-sectional view showing a step of fermenting pine nuts and sugar in a pottery jar in the method of the present invention;
Figure 2 is a cross-sectional view showing a maturation step in which the fermentation broth and additives, which are the result of the fermentation step, are added to the pottery jar in the present invention.

Hereinafter, the present invention will be described in more detail through examples with reference to the drawings.

First, unripe pine pine nuts are collected from the pine trees. Pine cones of the pine family usually produce pollen around May, and when the pistil is pollinated, it takes almost a year to fertilize, and it takes several months for the fertilized seeds to mature. Therefore, even if it is early, mature seeds can be obtained only after September and October of the following year, and pine cones must be dried for at least 1 month after picking them from a tree so that the pine cones are properly opened, making it easier to collect seeds. After all, it takes nearly two years to harvest mature seeds. However, in this embodiment, the ripe pine pine nuts are not collected, but the endosperm is formed to some extent at the time (usually July to August) about 1 to 2 months before harvesting, and the skin is not sufficiently tung, Pick pine pine nuts that are still rich in sap.

These pine pine nuts, which may contain some of the pine needles, are washed clean, wiped off, and cut into 2 to 4 equal parts. And, as shown in Figure 1, commonly referred to as'Joseondok', put in a pottery jar with a capacity of about 5 horses of water, and fermented by adding sugar evenly. Pottery jars are suitable for respiration during fermentation due to the extremely fine pores on the surface. In order to mix the sugar evenly with pine pine nuts, add another layer of pine pine nuts, sprinkle with sugar, then alternately add pine pine nuts and sugar, and sprinkle. Because sugar is not completely refined, brown sugar is used, which contains relatively rich nutrients other than sugar. Brown sugar is preferable in that it can evenly supply nutrients necessary for fermentation and in that it can evenly include nutrients in the resulting product.

Put a stone-like weight on top of pine pine nuts mixed with sugar so that the sap can be easily extracted from pine pine nuts in a pottery jar. Before placing the stone directly on the pine pine, you can cover oak or cypress branches or wooden boards before placing the stone. In this state, pour water so that the water barely submerge the pine nuts. At this time, the amount of water is about 30-40% of the amount of pine pine nuts. Before covering the pottery lid, cover the entrance with a mesh to prevent dust and insects from entering.

Overall, fermentation and aging temperature is preferably made in the range of 15 ~ 20 ℃ average temperature even in consideration of some fluctuations and deviations. Enzymes for fermentation and maturation may act more actively at 30℃ or more and 35℃, but to suppress the action of various bacteria and alcohol fermentation, the fermentation should proceed at a temperature of 20℃ or less, and too low 15℃ Fermentation proceeds too slowly at temperatures below, so select this temperature range. However, since this temperature is a low temperature for fermenting pine nuts, an enzyme agent having a desired fermenting enzyme such as malt is added to allow the fermentation to proceed more quickly. At this temperature, alcoholic fermentation is suppressed, and fermentation and decomposition of nutrients such as sugar, fat and protein in the mixed solution of pine pine nuts and sugar are carried out. When a pottery jar is placed in the ground, about 2/3 of the part containing the contents is buried in the ground, as if burying kimjang-dok in the ground. When fermentation occurs, a sudden change in temperature occurs to prevent abnormal fermentation. It is desirable to keep it. In the case of winter while burying pottery on the ground for fermentation, fermentation may take 9 to 10 months from autumn and winter to early summer because fermentation is not properly performed in winter.

It is also desirable to use a crypt or cave as a place for fermentation by placing pottery pots. In this case, the fermentation temperature can be kept constant at around 15 to 20°C.

In this example, malt meal corresponding to 3 to 5% of the combined weight of pine nuts and sugar is used along with brown sugar to supply enzymes for fermentation. Malt meal contains enzymes such as amylase to break down carbohydrates, lipase to break down fat components, and proteases to break down proteins. You can use lipase-enriched malt powder that is enhanced with lipase in order to decompose the fat component of pine nuts in pine pine nuts. Lipase is also abundantly contained in mold, bran, castor oil, etc., and lipase can be fortified by extracting lipase from them.

Lipase may have a difference in chemical properties depending on the triglyceride used as a substrate, animal lipase actively acts in neutral to weak alkalinity of pH 7-9, and vegetable lipase actively acts in weak acidity of pH 4.5-5. . Therefore, even in the fermentation stage, it is possible to add a natural weakly acidic additive to the pottery jar loaded with pine pine nuts so that the enzyme works actively together with the malt flour, and an organic acid with weak acidity is generated as a fermentation material in the fermentation process of pine pine nuts itself. It is also possible to consider adjusting the contents of the fermenter (malt) so that it may be.

The addition of malt powder can be added with brown sugar or the like in the process of putting pine pine nuts in a pottery jar. Here, after a certain period of time has passed since pine pine nuts are put into the pottery jar, the sap of pine pine nuts is partially extracted, and the entire contents are sufficiently mixed or immersed in a mixed solution of sap and sugar, and when an environment suitable for fermentation is established, malt (麥芽) Minutes should be added separately (from pine pine nuts and sugar added). Sugar can be made at a ratio of 10 to 30% of the weight of pine pine nuts (hereinafter, it is to be used as a concept that includes some pine nuts together with pine pine nuts), and will be used for dilution for drinking and fermentation efficiency and future pine pine nuts extract. The content can be adjusted by considering the ratio with water.

In this embodiment, as described above, fermentation with enzyme addition based on malt is selected (instead of natural fermentation mainly using fungi such as natural koji mold without any additional enzyme added). As a result, when fermentation is performed, unwanted alcohol fermentation can be suppressed, fat components can be decomposed smoothly, and controlled fermentation that reduces the period required for fermentation is facilitated. Thus, the natural fermentation of pine pine nuts usually takes about 2 years, including the period for the ripening process.In this embodiment, the fermentation step is 6 months and the ripening period is 4 months, and the ripened pine pine nuts are bottled and then ripened. Even considering the four-month period, the entire period can be shortened by half to around a year.

2 is a cross-sectional view showing a state in which aging is performed in a pottery jar in which the aging step is performed.

The resultant fermentation step is filtered with a hemp cloth or a thin strip to remove debris, and the filtered pine nuts fermentation broth is put back into a pottery jar and subjected to the aging step. Even at this time, the entrance of the jar is covered with a mesh to prevent dust and insects from entering, and the pottery lid is covered.

The aging step is accomplished by adding herbal or spice ingredients together with the fermented pine nut-i fermented broth filtered with stalk or hemp. Here, cinnamon, ginger, and fennel are added. Add 10g cinnamon, 5g ginger, and 5g fennel to 1kg of the fermented pine nuts fermentation after the fermentation step. When adding garlic or gobon, add 5g garlic and 2g gobon. Among various spices and medicinal materials, cinnamon, ginger, garlic, fennel, and gobon contain many ingredients that have similar or complementary pharmacological effects to the pharmacological components of pine pine nuts. It is preferable as an additive because it can act to increase the effect.

Cinnamon refers to the bark of Cinnamomum cassia Blume (肉桂) or Okgye (Cinnamomum zeylanicum Blume: 玉桂) in Korea. The broiler tree is an evergreen tall tall tree native to southern China, and is used by collecting bark from summer to autumn. It has a peculiar scent, and the taste is spicy and sweet, and the nature is hot. Cinnamon promotes blood circulation, removes coldness in the chest and abdomen, increases appetite, promotes digestion, and is used for quadriplegia. It suppresses cramping pain in the stomach and promotes the movement of the gastrointestinal tract to release gas and improve absorption. There is also an antiseptic effect that suppresses abnormal fermentation in the intestine. Antioxidant, anticancer, antiviral, forgetfulness, pharmacological action against hypertension, immune function enhancing effect, health action, saliva and gastric juice secretion promoting action, etc. are known. Other names include Yuk Cinnamon (肉桂皮) and Daegye (大桂). Cinnamon is effective in inhibiting Echovirus (echo11) and Asian type A virus, and can be expected to sufficiently inhibit the H1N1 flu, and also has inhibitory effects on the influenza virus of young chickens (Chinese Medicine Dictionary).

Ginger is also known as sage and sage, and is a fresh rootstock of ginger (Zingiber officinale Roscoe). It is believed to be native to southern Asia, such as the Hindusten region of East India, and is used as a spice due to its spicy taste and aroma.

In Korea, it is presumed to have been cultivated from before the Goryeo Dynasty, based on the record that it was cultivated in Goryeo Temple in the 9th year of King Hyeonjong (1018 AD). It is recorded as a medicinal plant in'Hyangyak First Aid Room', a document from the Goryeo Dynasty. In oriental medicine, dried rootstock is used as a medicinal material called health. It has a health effect, so it is effective in indigestion, vomiting, and diarrhea, promotes blood circulation, and has anti-inflammatory and analgesic effects, such as stuffy nose, headache and fever. Can be used to treat colds with teeth. Ginger's essential oil component has antibacterial effects such as sterilizing power against typhus and cholera bacteria, and contains diastases and proteolytic enzymes.

It can also be expected to suppress the flu virus and improve immunity.

Fennel (Feniculum vulgare) is native to the Mediterranean coast. The generic name foeniculum is derived from the Latin word meaning'hay', and is derived from the peculiar smell of hay. The fruit is a split fruit and has a sweet taste and aroma. It is highly effective in treating various female diseases, and drinking tea reduces menopausal symptoms and increases the amount of mother's breast milk.

It boosts appetite, facilitates digestion, relieves stress, and is effective for sleep. It is also called a diet herb because it has a diuretic effect and is used for weight loss and obesity prevention. It is also popular as a flavoring agent for bread, sauce, and curry. It removes the fishy smell of fish and the smell and smell of meat and enhances the taste. In addition, it is also used as a fragrance in cosmetics.

Octagonal fennel (Illicium verum Hook) is a raw material for Tamiflu, a remedy for the swine flu.

It is a spice that is the raw material of Oseltamivir. Octagonal fennel is the name given to the Illicium anisatum by shickimic acid as a raw material for Tamiflu. Shikinic acid is also contained in small amounts in other plants, but octagonal fennel has a high yield. The process of synthesizing Tamiflu from Shikinic acid is complex. Octagonal fennel has indigestion, constipation and antiviral effects. The fragrance intensity is 8. Influenza with antibodies against Tamiflu has begun to spread, and there is a theory that Tamiflu is insoluble, but natural herbal medicines can expect new and different natural treatments that can cure influenza by enhancing immune function against influenza virus.

Along with ginger, cinnamon, and fennel, gobon or garlic can be added to the aging stage of pine pine nuts.

Garlic is also called acid. In the Bonchogangmok, “Mountain garlic is called mountain, field grown is mountain, and cultivated mountain”. Later, there is a record that the thick mountain was introduced from Seo Station, and the mountain that had existed before was called Sosan. In Donguibogam, “Daesan was divided into garlic, Sosan was Jokji, and Yasan was Dallanggo”. It is native to western Asia and is cultivated in various places. The scale stems in the ground are mainly used for cooking, and leaves and stems are also eaten. The taste is irritating, but when grilled, the spicy taste decreases and the taste becomes sweet. Alliin in garlic does not smell by itself. However, when garlic is chewed or minced, allicin is destroyed, and allicin and diallyl disulfide are produced, which produce a strong scent of garlic, and antimicrobial action against flu virus or pathogenic bacteria. Can have deterrence. Garlic is also excellent in anti-allergic, anti-cancer, anti-inflammatory, detoxification, blood purification, and promoting blood circulation, and is a food that warms the stomach. It helps digestion and reinforces stamina for men, so it is often used as an alternative medicine food. In addition, garlic contains a wide variety of nutrients such as protein, fat, carbohydrate, carotene, and vitamins, so it is widely used as a seasoning for food.

The ancient texts usually use the rootstock and roots of the ancient texts (Angelica tenuissima Nakai), the Chinese texts (Ligusticum sinense Oliv.: 中國藁本) or the Yogo texts (Ligusticum jeholense Nakai et Kitagawa: 遼藁本). It has a peculiar scent, and the yakseong is spicy and warm. It is used for headache, fever, seawater, phlegm, and runny nose due to cold because it has a radiating effect. It is used for limb paralysis and joint pain, and is particularly effective for headaches in the head. As a pharmacological action, the essential oil of Gobon has soothing, analgesic, antipyretic, and anti-inflammatory effects, inhibits intestinal and uterine smooth muscles, and has a strong inhibitory effect on thyroid bacteria. Also known as Gobal, Ulhyang (鬱香) or Sanchae.

In this embodiment, the ginger (including garlic, if there is garlic) is settled on the bottom of the pottery jar containing the pine nut fermentation liquid, and the remaining ingredients are partially floating in the pine pine nut liquid.

In the ripening stage, aromatic plants can be used. Among aromatic plants, aromas such as LABANDA and EUCALYPTUS inhibit viruses. According to a Russian study on pandemic flu in 1973, eucalyptus oil and extract inhibited type A and type A2 influenza (FLU) viruses in vitro, and even in Japan, 5% eucalyptus oil and the extract of the aromatic plant based on it inhibited the virus. There are reports of complete suppression.

In this state, periodic agitation is carried out to ensure even maturation of pine pine nuts. To stir, put a stick made of cypress branches or oak branches in a pottery pot, and carry out about once a week for 5 minutes. The aging step was carried out for 4 to 6 months, and in this example, it was carried out for 4 months.

After the maturation step is finished, the pine nut solution is cut once again and filtered through finely to remove the solid ingredients such as spices and medicinal materials introduced in the maturing step. After filtering and completing the maturation step, the pine nut solution can be mixed with the required amount of water to drink it, and it may be bottled again to go through the maturation step of about 4 months.

Fermented food using pine pine nuts, which is the result obtained through such fermentation and aging steps, that is, fermentation and ripening extract contains effective herbal medicines and flavoring ingredients obtained from pine pine nuts, which were mostly discarded in the past. Therefore, the present invention has the meaning of extracting and using the active ingredient from the discarded resource. According to the present invention, it is possible to increase the extraction efficiency of useful ingredients by using fermentation, and in particular, when an artificial enzyme agent such as malt is added, and an enzyme enhancement optimized for the decomposition of fat components, and environmental composition are achieved, the fermentation period of pine pine nuts is further increased. Can be shortened. If the fermentation period is shortened while increasing the efficiency of extracting the active ingredients of pine pine nuts in this way, the unique aroma and essential oil ingredients of pine pine nuts can be preserved compared to natural fermentation, and therefore, more medicinal ingredients of pine pine nuts or pine nuts can be preserved. , In addition to better taste and aroma, you can expect better functionality and drinking effects.

In the above, the present invention has been described in detail only with respect to the described specific embodiments, but it is obvious to those skilled in the art that various modifications and modifications are possible within the scope of the technical idea of the present invention, and it is natural that such modifications and modifications belong to the appended claims. .

Claims (5)

The step of collecting pine pine nuts in an immature state 1 to 2 months before maturity,
The pine nuts and 10 to 30% of the weight of the pine nuts are evenly mixed and put into a container, and the malt for fermentation is added to 3 to 5% of the total weight of the pine nuts and the brown sugar, and 30 to 40% of the weight of the pine nuts is water A fermentation step of fermenting for 6 to 8 months at an average temperature of 15 to 20°C,
Fermented pine nut fermented broth obtained by filtering the result of the fermentation step is placed in a container, and an additive containing at least two of cinnamon, garlic, ginger, octagonal fennel, and gobon is added and aged for 4 to 6 months at an average temperature of 15 to 20°C. Pine nut fermented food manufacturing method comprising a step. The method of claim 1,
In the fermentation step, the pine nuts are cut and added at least once, and after the pine nuts and the brown sugar are added, a tree branch or wooden board is placed on them, and a weight is placed on them to allow the pine pine nuts sap to be easily extracted, and the malt is the Pine pine nut sap is extracted and added separately to form a mixed solution with brown sugar and water,
In the aging step, the pine nut fermented food manufacturing method characterized in that the stirring is carried out once a week with the fermented pine nut fermentation broth. The method according to claim 1 or 2,
Pine nut fermented food manufacturing method, characterized in that the malt is fortified with lipase, which is a lipolytic enzyme. The method according to claim 1 or 2,
At least a part of the period of the fermentation step is a method of manufacturing pine nuts fermented food, characterized in that maintaining a hydrogen ion concentration (pH) of 4.5 to 5. The method according to claim 1 or 2,
After the aging step, filtering the additives and aging for 2 to 4 months at an average temperature of 15 ~ 20 ℃ further comprising a pine nut fermented food manufacturing method.

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