Manufacturing method of health functional food for improving cognitive function to reduce immunity and prevent dementia symptoms and health functional food thereof

摘要

The present invention relates to a method of manufacturing a health functional food for improving cognitive function capable of reducing immunity and preventing dementia symptoms, and to a health functional food thereof. In order to maximize the active ingredients contained in malt to enable antioxidant, anti-diabetes, memory and immunity enhancement, prevention and treatment of dementia, preparation of raw materials (S1) to prepare sorghum, seokchangpo, choseokjam, sorghum and barley malt ; The step of preparing an extract by heating the Cham Angelica, Seokchangpo, and Choseokjam in a cast iron cauldron at a temperature of 130 to 145°C for 2 to 2.5 hours (S2); After washing the sorghum and roasting it in a cast iron cauldron, heating the sorghum at a temperature of 100 to 115° C. for 1.5 to 2 hours to separate and filter the extract and ingredients (S3); Preparing a first fermentation solution by first low-temperature fermentation for 20 to 24 hours at 4 to 6°C for 20 to 24 hours of the extracts of Cham Angelica, Seokchangpo, Choseokjam and Sorghum prepared through the steps S2 and S3 (S4); Preparing a second fermentation solution by second low-temperature freeze-aging fermentation for 10 to 13 hours at -3 to -1° C. of the first fermentation solution prepared through the step S4 (S5); Putting the hand towels prepared through the step S2 into a cast iron cauldron and heating them to cook rice in resin, and then adding barley malt and fermenting to prepare sorghum sikhye (S6); And a step of preparing a functional concentrate by filtering and mixing the secondary fermentation liquid and the sorghum sikhye, respectively, and heating at a temperature of 75 to 85° C. for 7 to 10 hours (S7).