The method of a functional fermentation a drink making from the by-product of green vegetable juice

摘要

The present invention relates to a method for producing a functional fermented drink using the green juice, a plant that is edible, Angelica keiskei, kale carrots, parsley, beurokeori, garlic, turnips strengthening, Ginseng pine needles, etc. In other words Mulberry ground can take 100% of the plant extract is squeezed juice and the juice of medicinal plants can not be taken, gasiohgapi, heotgae wood, Ganoderma lucidum, Chaga , fungus, etc. includes the steps of: having a main material consisting of one joryeoseo highly concentrated extract of a plant selected from the extracted until about 1/4 the amount of water by heating it in water up to 50% by weight of a main material; Comprising the steps of mixing the main ingredient 2.2 to 2.6% salt by weight compared to the one or more than one main ingredient selected; Chitosan, pears, persimmons, green onions, garlic, ginger, gardenia fruits, further comprising a sub material consisting of mustard, brown sugar, and; The above-described salt is mixed with the main ingredient sub material In other words, pears, persimmons, green onions, garlic, ginger, gardenia fruit, place in a container of freshly 9-11 days at a temperature of 8-10 low temperature aging by Non-heated salt naturally fermented and that step; Fermentation been done in the fermented juice extract and compress the geondeogi the steps of packing units by adding a sweetener and sugar already mixed with chitosan was accumulated fermentation product is extracted into the container by the action of the osmotic pressure of the salt after completion of fermentation consisting of fermented beverages were provided with a functional method using the juice. ; So the proper salt for the aging of the selected one or more main ingredient and the main ingredient of edible plants and medicinal plants with unique pharmacological actions described above and then mixing the above-described sub material, a constant temperature, after the aging, aging for a time of fermentation, resulting in a homogeneous and aging process in the extracted juice fermented Kimchi lactic acid bacteria, lactic acid bacteria, such as various organic acid activator is more so to include the conventional raw juice or sugar, fructose, oligosaccharides, soy sauce, honey fermentation method to balhyoje and differentiated functionality than raw juice, sweet sex and to promote sugar, fructose, oligosaccharides, soy sauce and honey in balhyoje to significantly reduce the fermentation period than the natural fermentation method, a Salt natural fermentation product, especially this application of salt to balhyoje is not used excessive sugar or fructose as obesity, diabetes also can eat casually and the other is lactic acid fermentation method and the nature of the other Kimchi and homogeneous , lactic acid, sieved by a variety of organic acids and various nutrients contained in the above-mentioned material improvement, health promotion and retention, nutrient supply , anti-virus (SARS prevention, bird flu), anti-cancer, anti-aging, it can relieve constipation, etc. was to promote better health.