Manufacturing method of health functional food for cognitive function improvement that can help prevent dementia symptoms and health functional food

摘要

The present invention relates to a method for manufacturing a health functional food for improving cognitive function, which can help prevent dementia symptoms, and a health functional food therefor. In order to maximize the active ingredients contained in malt to help antioxidant, memory enhancement, and dementia prevention, raw material preparation step (S1) of preparing sorghum and barley ma Preparing the extract (S2) by heating the chamomile, seokchangpo and choseokjam in a cast iron cauldron at a temperature of 130 to 145° C. for 2 to 2.5 hours; After washing the sorghum, roasting it in a cast iron cauldron, heating it at a temperature of 100 to 115° C. for 1.5 to 2 hours, and separating and filtering the extract and the ingredients (S3); Preparing a primary fermented liquid by first aging and fermenting the extracts of Angelica keiskei, seokchangpo, choseokjam and sorghum prepared through the steps S2 and S3 at 4 to 6° C. for 20 to 24 hours (S4); preparing a secondary fermented liquid by secondary low-temperature freeze-aging fermentation of the primary fermented liquid prepared in step S4 at -3 to -1°C for 10 to 13 hours (S5); Putting the millet pieces prepared in step S2 in a cast iron cauldron and heating to cook rice in resin, then adding barley malt and fermenting to prepare millet sikhye (S6); After filtering and mixing the secondary fermentation broth and millet sikhye, respectively, heating at a temperature of 75 to 85° C. for 7 to 10 hours to prepare a functional concentrate (S7); characterized in that it comprises a.