Vinegar beverage for relieving joint pain using soybean Achyranthes and Sorbus commixta and preparation method theoreof

摘要

The present invention relates to a method for manufacturing a vinegar beverage for relieving joint pain by using beans, Achranthes japonica, and Sorbus commixta, and a vinegar beverage for relieving joint pain by using beans Achranthes japonica, and Sorbus commixta. The method for manufacturing a vinegar beverage for reliving joint pain by using beans, Achranthes japonica, and Sorbus commixta comprises the following steps: (a) preparing a liquid composition by using beans; (b) washing, drying, and grinding Achranthes japonica, extracting Achranthes japonica by immersing Achranthes japonica in 70 volume% of ethyl alcohol, adding purified water to an extract extracted with ethyl alcohol, heating the extract, cooling the extract, obtaining alcohol fermentation liquid by inoculating the extract with yeast, performing acetic fermentation by inoculating the alcohol fermentation liquid with acetic acid bacteria, and then filtrating and aging the fermentation liquid; (c) manufacturing vinegar by using bark, branches, and fruit of Sorbus commixta by washing, drying, and grinding bark, branch, and fruit of Sorbus commixta, extracting Sorbus commixta by immersing Sorbus commixta in 70 volume% of ethyl alcohol, adding purified water to an extract extracted with ethyl alcohol, heating the extract, cooling the extract, obtaining alcohol fermentation liquid by inoculating the extract with yeast, performing acetic fermentation by inoculating the alcohol fermentation liquid with acetic acid bacteria, and then filtrating and aging the fermentation liquid; (d) mixing the liquid composition, manufactured by using beans, of step (a), vinegar, manufactured by using root of Achranthes japonica, of step (b), and vinegar, manufactured by using bark, branches, and fruit of Sorbus commixta, of step (c); and (e) adding one or more among citric acid, honey, isomaltooligosaccharide, fructooligosaccharide, liquid fructose, and a flavoring agent to a mixture of step (d).