METHOD FOR MANUFACTURING FUNCTIONAL WINE USING MALLOTUS JAPONICUS FERMENTED LIQUOR

摘要

The present invention relates to a method for manufacturing functional fermented wine using Mallotus japonicus and, more particularly, to a method which ferments components of Mallotus japonicus containing bergenin, rutin, malloprenol, etc. for improving a liver function, and uses an undiluted liquor obtained through the Mallotus japonicus to make wine, and adds a flavor and fragrance of Butia capitata, thereby manufacturing the healthy wine having excellent fragrance, color, and flavor. According to the present invention, the wine using fermented liquor of the Mallotus japonicus is expected to compensate for ineffectiveness of a unique drinking culture of Korean people who have a lot of inevitable drinking occasions. Meanwhile, irregular meals and excessive stress tire a liver, which is an organ for performing a very important function in a human body such as alcohol metabolism under moderate drinking, a detoxification function, antibody production, an electrolyte metabolism function, etc. so a function thereof is degraded, thereby degrading a function which processes nutrients absorbed in intestines to a material needed for the human body, and supplies the same to cells in entire body, sometimes leading a severe result due to a liver function degradation, and also bringing extravagant social costs since accumulation of fatigue of the liver has high possibility to finally develop into an incurable disease which is a chronic disease of the liver such as cirrhosis, hepatitis, etc.;COPYRIGHT KIPO 2016