Akebia quinata vinegar manufactured by use of natural fermentation in pottery, and method of manufacturing vinegar beverage kombucha using gel generated in the process of manufacturing the vinegar

Abstract

The present invention relates to a method for producing vinegar from naturally fermented whole plants of Akebia quinata stored in an earthenware jar, and a method for producing a vinegar beverage called kombucha using the gel generated during the production process. The naturally fermented Akebia quinata vinegar and kombucha produced according to the present invention possess antioxidant and anti-inflammatory functional properties.

Description

Technology Field

[0001] The present invention relates to a method for producing vinegar from naturally fermented whole plants of Akebia quinata stored in an earthenware jar, and a method for producing a vinegar beverage called kombucha using the gel generated during the production process. The naturally fermented Akebia quinata vinegar and kombucha produced according to the present invention possess antioxidant and anti-inflammatory functional properties. Background Technology

[0002] Akebia quinata Akebia quinata The botanical characteristics and general uses of DECNE are described in detail:

[0003] Akebia quinata is a deciduous vine belonging to the Akebia family that grows up to about 5 meters in length in mountainous areas of central, southern, and Jeju Island regions. The fruit of the Akebia quinata is called the "wild banana of Korea." The leaves grow in clusters on old branches and alternately on new branches. The leaves are compound, consisting of five (occasionally six) broadly egg-shaped or oval leaflets. Flowers bloom in April and May on flower stalks emerging from the leaf axils in a purplish-brown color, and the fruit ripens in September and October. When fully matured into a purplish-brown banana shape, the peel splits open, revealing the flesh and seeds.

[0004] Every part of the Akebia quinata plant, from the stem to the seeds, is utilized. It grows by climbing up other trees in water-rich, fertile soil, mainly in valleys and at the foot of mountains. It reproduces by seeds, which are collected and stored in the autumn and sown in early spring.

[0006] A review of the prior art literature reveals the following:

[0007] Patent Document 1 describes a composition for preventing or treating atopic dermatitis containing an extract of Akebia quinata or a fraction thereof as an active ingredient. Patent Document 2 describes a method for preparing an Akebia quinata extract and a functional food using the extract. Prior art literature

[0008] Republic of Korea Registered Patent Publication 10-2036826 (Registered Oct. 15, 2019) Republic of Korea Registered Patent Publication 10-1671961 (Registered Oct. 27, 2016) The problem to be solved

[0009] The problem to be solved 1 is to provide a method for manufacturing natural fermented vinegar by complex fermenting the whole plant of the Akebia quinata in an earthenware pot, and the vinegar produced by the method.

[0010] The problem to be solved 2 is to provide a method for manufacturing kombucha using a gel formed during the process of making kombucha vinegar, and kombucha manufactured by the method.

[0011] Task 3 is to identify the antioxidant and anti-inflammatory properties of Akebia quinata vinegar and kombucha, and to provide Akebia quinata vinegar and kombucha that possess antioxidant and anti-inflammatory properties. means of solving the problem

[0012] Solution 1 is a method for producing vinegar from Akebia quinata, comprising: step 1 of washing the whole plant of Akebia quinata to remove foreign substances; step 2 of draining water from the whole plant of Akebia quinata and placing it in a first earthenware jar; step 3 of adding a monosaccharide of 18 to 22 brix to the first earthenware jar; step 4 of covering the mouth of the first earthenware jar with a cotton cloth; step 5 of covering the lid of the first earthenware jar and extracting Akebia quinata components for 15 to 30 days; step 6 of separating the solid and liquid phases from the Akebia quinata extract; and step 7 of removing the solid phase and producing vinegar by performing complex fermentation in the first earthenware jar, in which alcoholic fermentation and acetic acid fermentation are carried out simultaneously on the liquid phase.

[0013] Solution 2 is a method for producing vinegar of Akebia quinata, characterized in that, in Solution 1, the vinegar produced in step 7 has a sugar content of 6 to 10 brix, an acidity of 6 to 8%, and a concentration of 2 to 128 ug / mL.

[0014] Solution 3 is a method for manufacturing kombucha of Akebia quinata, comprising: step 8, securing the Akebia quinata gel formed at the mouth of the first earthenware jar while carrying out steps 1 to 7 of Solution 1 and transferring it to the second earthenware jar; step 9, securing a liquid Akebia quinata extract by carrying out steps 1 to 6 of Solution 1; step 10, pouring the Akebia quinata extract into the second earthenware jar; and step 11, manufacturing kombucha by performing complex fermentation in the second earthenware jar, which simultaneously carries out alcohol fermentation and acetic acid fermentation.

[0015] Solution 4 is a vinegar made from a vine produced by the method described in Solution 1 or 2.

[0016] Solution 5 is a kombucha made from a akebia fruit produced by the method described in Solution 3.

[0017] Solution 6 is a health functional food composition for antioxidant and anti-inflammatory purposes containing vinegar of Akebia quinata with a sugar content of 6-10 brix, an acidity of 6-8%, and a concentration of 2-128 µg / mL as an active ingredient.

[0018] Solution 7 is a health functional food composition for antioxidant and anti-inflammatory purposes containing, as an active ingredient, Akebia quinata kombucha prepared using Akebia quinata gel formed during the production of vinegar described in Solution 6. Effects of the invention

[0019] Effect 1 is that it is possible to provide a method for producing natural vinegar by optimally extracting functional components of the whole plant of Akebia quinata using monosaccharides, and then performing monosaccharide-based alcohol fermentation and acetic acid fermentation.

[0020] Effect 2 is that it can provide a method for producing kombucha by utilizing the gel formed during vinegar production.

[0021] Effect 3 is that, as the vinegar sample prepared by the above method possesses antioxidant and anti-inflammatory properties, the vinegar and kombucha of the present invention and the health functional food composition utilizing the components of vinegar and kombucha also possess antioxidant and anti-inflammatory properties. Brief explanation of the drawing

[0022] Figure 1 shows a flowchart illustrating the process for manufacturing vinegar from Akebia quinata and the process for manufacturing kombucha using the gel generated during the vinegar manufacturing process. Figure 2 shows the results of a cytotoxicity test of a hot water extract of Akebia quinata fruit, Figure 3 shows the results of a cytotoxicity test of an ethanol extract of Akebia quinata fruit, and Figure 4 shows the results of a cytotoxicity test of naturally fermented Akebia quinata fruit vinegar, respectively. Figure 5 shows the results of the experiment on NO production inhibition by hot water extract of Akebia quinata fruit, Figure 6 shows the results of the experiment on NO production inhibition by ethanol extract of Akebia quinata fruit, and Figure 7 shows the results of the experiment on NO production inhibition by naturally fermented Akebia quinata fruit vinegar, respectively. Figure 8 shows the results of the experiment on inhibiting PGE2 production of the hot water extract of Akebia quinata fruit, Figure 9 shows the results of the experiment on inhibiting PGE2 production of the ethanol extract of Akebia quinata fruit, and Figure 10 shows the results of the experiment on inhibiting PGE2 production of naturally fermented Akebia quinata fruit vinegar, respectively. Figure 11 is a graph showing the results of an experiment on the antioxidant efficacy of naturally fermented Akebia quinata fruit vinegar. Figure 12 is a table showing the results of analyzing the polyphenol and flavonoid content of naturally fermented Akebia quinata fruit vinegar. Specific details for implementing the invention

[0023] Terms and words used in this specification and claims shall not be interpreted as being limited to their ordinary or dictionary meanings, but shall be interpreted as having been described by the inventor in accordance with the meaning and concept consistent with the technical spirit of the invention in order to explain the terms and concept of the invention in the best possible way.

[0024] Accordingly, the present invention is not limited to the manufacturing examples, reference examples, experimental examples, and embodiments presented, and various modifications and changes are possible by those skilled in the art within the scope of the technical concept of the present invention and the equivalent scope of the technical concept described in the claims below.

[0025] Although the present invention has been described with reference to the accompanying drawings, focusing on preferred manufacturing examples, experimental examples, and embodiments, it is evident to those skilled in the art that various modifications are possible from this description without departing from the technical scope. Accordingly, the scope of the present invention may include many such modifications.

[0027] Reference Example 1. Basic efficacy of *Akebia quinata* used in the present invention

[0028] The present invention relates to a method for manufacturing natural fermented vinegar using Akebia quinata and a vinegar beverage, Kompucha, using the same. The present invention provides the efficacy possessed by Akebia quinata and, in addition, the efficacy of the fermented vinegar.

[0029] The basic benefits of the Akebia quinata are described in detail as follows:

[0030] Akebia quinata Roots and stems It is called 'Moktong' and is used as a medicinal herb. The root is widely used to dispel wind, promote diuresis and blood circulation, treat arthritis caused by rheumatism, difficulty urinating, gastrointestinal disorders, hernias, amenorrhea, and bruises. It is known to be particularly effective against dysentery bacteria and tuberculosis bacteria.

[0031] Heo Jun’s *Donguibogam* states, “The stems of the Akebia quinata are cut in January and February, peeled, and dried for use; they facilitate the connection of the 12 meridians. Therefore, it is called Tongcho.” Li Shizhen’s *Bencao Gangmu* states, “The Akebia quinata relieves blockages to bring comfort and has a diuretic effect.”

[0032] The main components of the Akebia stem are hedragenin and oleanolic acid. It also contains a small amount of potassium.

[0033] of the akebia fruit Seeds It is called 'Yejija' (prophet), meaning it clears the mind and allows one to foresee the future. Swallowing the seeds whole helps with intestinal health, such as preventing constipation, and the oil from the seeds is known to contain pharmacological components that lower blood pressure and have antibacterial effects. Yejija has an inhibitory effect of over 90% against cancer cells, and components found in the seed oil, such as olein, linolein, and palmitin, lower blood pressure, eliminate inflammation, and kill various bacteria. It is said that long-term consumption of Yejija makes the body feel lighter, prevents illness, and instills superhuman mental strength.

[0034] Euphorbia fruit When ripe, the peel splits open naturally, revealing the flesh and black seeds intertwined inside. The white flesh is sweet and can be eaten raw, much like a banana. Those trying Akebia for the first time may find it quite inconvenient to pick out the seeds, but swallowing them whole poses no problem. The Akebia fruit possesses health benefits so significant that they have been recorded in the *Donguibogam* and *Bencao Gangmu*. It is known to help prevent kidney disease through its diuretic properties, promote breast milk production, and possess anticancer effects. The fruit peel contains akebia saponin, ash, and tannins. In folk medicine, the dried peel is used to make tea, which is said to be effective for relieving hangovers.

[0035] For reference, the medicinal names used in China and Korea are different. In China, *Moktong* refers to *Aristolochia manshuriensis* of the Aristolochiaceae family, whereas in Korea, it refers to *Akebia quinata*.

[0037] Example 1. Method for preparing naturally fermented Akebia quinata vinegar

[0038] FIG. 1 illustrates a flowchart of the manufacturing process for Akebia quinata vinegar and the manufacturing process of kombucha utilizing the gel generated during the vinegar manufacturing process. The process steps are presented as preferred embodiments, and it is understood that the design may be partially modified to the extent that it aligns with the problem to be solved by the present invention. In this Example 1, the whole plant of Akebia quinata is used, and "whole plant" refers to one or more parts selected from the fruit, stem, branches, leaves, seeds, roots, fruit peel, and stem bark. If necessary, it is cut into suitable sizes, ground, or dried for use.

[0040] Step 1) Wash the entire Akebia plant to remove foreign substances.

[0041] Step 2) Place the drained whole Akebia quinata plant into an earthenware pot.

[0042] Step 3) Add a monosaccharide of 18~22 brix.

[0043] The added monosaccharides may be glucose, fructose, galactose, xylose, and / or arabinose. The reason for adding monosaccharides is as follows: Since bacteria are not inoculated for alcohol fermentation, monosaccharides are added to the sugars to aid in the initial proliferation and activity of microorganisms inherent in the raw material itself. This leads to the generation of carbonic acid, which helps accelerate the extraction of functional components from the raw material. Additionally, it is done to facilitate the fermentation process in the subsequent Step 7.

[0044] Step 4) Cover the mouth of the earthenware pot with a cotton cloth.

[0045] Step 5) Cover with a lid and let it sit for 15 to 30 days to extract the functional components of the whole plant of the Akebia quinata.

[0046] The reason for covering the lid is to ensure that functional ingredients are sufficiently extracted using the added monosaccharides, while simultaneously preventing spoilage caused by accelerated fermentation due to exposure to the atmosphere. In other words, it is done to control the fermentation rate while proceeding with ingredient extraction using a low sugar content.

[0047] Step 6) The solid and liquid components extracted from the whole plant of the Akebia quinata are separated.

[0048] Step 7) Vinegar is produced by removing the solids and carrying out complex fermentation in an earthenware jar, in which alcoholic fermentation and acetic acid fermentation are carried out simultaneously on the liquid.

[0049] In this embodiment, since a natural complex fermentation process was carried out, fermentation is performed for 6 to 12 months. To control the amount of oxygen input, a cotton cloth is placed over the mouth of the earthenware jar to ensure a smooth oxygen supply, thereby facilitating acetic acid fermentation. The characteristic of complex fermentation is that alcohol fermentation proceeds at the bottom of the earthenware jar while acetic acid fermentation proceeds at the top, and the microorganisms themselves regulate the concentrations of alcohol and acetic acid.

[0050] Step 8) After alcoholic fermentation is complete and carbonation is no longer generated, the sugar content, acidity, and sensory evaluation of the vinegar are checked, and fermentation is terminated. Preferably, a sugar content of 10–15 brix, a pH of 3–4, and an acidity of 6–8% are confirmed. In addition, considering cytotoxicity, the vinegar is bottled after adjusting the concentration to less than 128 µg / mL. Preferably, the antioxidant and anti-inflammatory effects are maximized when the concentration ranges from 2 µg / mL to 128 µg / mL. (Refer to the experimental examples below.)

[0052] Example 2. Method for manufacturing Akebia quinata kombucha

[0053] Figure 1 shows a flowchart illustrating the manufacturing process of kombucha using the gel generated during the manufacturing process of Akebia quinata vinegar.

[0054] Originally, kombucha refers to a beverage made by adding a SCOBY (Symbiotic Colony of Bacteria & Yeast) to green tea or black tea with sugar and fermenting it. In the present invention, kombucha is manufactured using Akebia quinata gel. The following process steps are presented as preferred embodiments, and it is understood that the design may be partially modified to the extent that it aligns with the problem to be solved by the present invention.

[0056] Steps 1 ~ 7) The process is carried out in the same manner as described in Example 1.

[0057] Step 8) Step 7) Secure the akebia gel formed at the mouth of the earthenware jar during the process and carefully transfer it to a new earthenware jar.

[0058] The Akebia quinata gel has a form similar to a cellulose membrane and can be viewed as a mass of beneficial bacteria. Preferably, the gel formed between 1 and 2 months after proceeding to Step 7 is used.

[0059] Step 9) A akebia extract extracted as a monosaccharide is prepared by carrying out steps 1) to 6) of Example 1.

[0060] Step 10) Pour the akebia extract into the earthenware pot containing the gel.

[0061] Step 11) Alcohol fermentation and acetic acid fermentation are carried out simultaneously as in Step 7 of Example 1. In this step, since the beneficial bacteria in the gel participate in the fermentation process of the Akebia quinata extract and promote fermentation, fermentation is not carried out for a long period, and thus, a vinegar beverage called kombucha can be obtained in about 1 to 2 months.

[0062] In addition, since the functional components of the whole plant of the Akebia quinata included in the gel are also added and fermented in this stage, it can be said to have the advantage of maximizing the inclusion of the functional components of the Akebia quinata.

[0063] Step 12)After checking the sweetness, acidity, and sensory evaluation of the kombucha and ending the fermentation, the product is bottled or undergoes an aging process. At this stage, the sweetness, acidity, and aroma may be adjusted to suit the product preference of the kombucha.

[0065] Experimental Example 1. Analysis of cytotoxicity of Akebia quinata fruit hot water extract, Akebia quinata fruit ethanol extract, and naturally fermented Akebia quinata fruit vinegar

[0066] After culturing cells in each 96-well plate, MTT solution was added and cultured for 3 hours, then solubilization buffer was added, and after incubation at 37°C for 10 min, the value was measured at 570 nm using an ELISA reader.

[0067] Figure 2 shows the results of a cytotoxicity test of the hot water extract of Akebia quinata fruit (AQFD), Figure 3 shows the results of a cytotoxicity test of the ethanol extract of Akebia quinata fruit (AQFE), and Figure 4 shows the results of a cytotoxicity test of the naturally fermented Akebia quinata fruit vinegar (AQFV), respectively.

[0068] Here, the akebia fruit vinegar is the vinegar obtained by performing Example 1 above using akebia fruit as a raw material.

[0069] When macrophages were treated with hot water extracts of Akebia quinata at various concentrations and cytotoxicity was confirmed, it was found that toxicity appeared starting at a concentration of 500 µg / mL. In the case of the 50% (v / v) ethanol extract of Akebia quinata, toxicity was found starting at a concentration of 250 µg / mL. In the case of naturally fermented Akebia quinata fruit vinegar, toxicity was found starting at 128 µg / mL.

[0071] Experimental Example 2. Inhibitory effect of NO production by hot water extract of Akebia quinata fruit, ethanol extract of Akebia quinata fruit, and naturally fermented Akebia quinata fruit vinegar

[0072] After treating Raw 264.7 cells with LPS and the sample for 24 hours, NO was measured in the supernatant using an ELISA reader (540 nm) with a NO assay kit.

[0073] Figure 5 shows the results of the experiment on NO production inhibition by hot water extract of Akebia quinata fruit, Figure 6 shows the results of the experiment on NO production inhibition by ethanol extract of Akebia quinata fruit, and Figure 7 shows the results of the experiment on NO production inhibition by naturally fermented Akebia quinata fruit vinegar, respectively.

[0074] It was confirmed that NO production was inhibited starting from 32 µg / mL in the case of the hot water extract of Akebia quinata fruit, and NO production was also inhibited starting from 32 µg / mL in the case of the ethanol extract of Akebia quinata. In contrast, it was confirmed that NO production was inhibited starting from 2 ug / mL in the case of naturally fermented Akebia quinata fruit vinegar.

[0075] Therefore, it can be seen that the natural fermented Akebia quinata fruit vinegar produced by the process of Example 1 has superior anti-inflammatory functionality compared to the hot water extract and ethanol extract.

[0077] Experimental Example 3. Inhibitory effect of hot water extract of Akebia quinata fruit, ethanol extract of Akebia quinata fruit, and naturally fermented Akebia quinata fruit vinegar on PGE2 production

[0078] Figure 8 shows the results of the experiment on inhibiting PGE2 production of the hot water extract of Akebia quinata fruit, Figure 9 shows the results of the experiment on inhibiting PGE2 production of the ethanol extract of Akebia quinata fruit, and Figure 10 shows the results of the experiment on inhibiting PGE2 production of naturally fermented Akebia quinata fruit vinegar, respectively.

[0079] After inducing inflammation in macrophages by treating them with LPS and then treating them with hot water extracts of Akebia quinata at different concentrations, the production of prostaglandin E2 (PGE2) was confirmed. The results showed that PGE2 production was inhibited in a concentration-dependent manner, and PGE2 production was inhibited starting from 32 µg / mL.

[0080] In the case of the ethanol extract, PGE2 production was inhibited in a concentration-dependent manner, and PGE2 production was inhibited starting from 16 µg / mL.

[0081] In the case of naturally fermented Akebia quinata fruit vinegar, PGE2 production was inhibited in a concentration-dependent manner, and it was confirmed that PGE2 production was inhibited starting from 8 µg / mL.

[0082] Therefore, it can be seen that the natural fermented Akebia quinata fruit vinegar produced by the process of Example 1 has superior anti-inflammatory functionality compared to the hot water extract and ethanol extract.

[0084] Experimental Example 4. Antioxidant efficacy of naturally fermented Akebia quinata fruit vinegar

[0085] Figure 11 is a graph showing the results of an experiment on the antioxidant efficacy of naturally fermented Akebia quinata fruit vinegar.

[0086] In the case of the ethanol extract (AQFE), it was confirmed that the DPPH radical scavenging activity SC50 was 103.39 ug / mL and the ABTS radical scavenging activity SC50 was 31.516 ug / mL.

[0087] In contrast, natural fermented Akebia quinata fruit vinegar was found to have a DPPH radical scavenging activity SC50 of 73.468 ug / mL and an ABTS radical scavenging activity SC50 of 18.586 ug / mL.

[0088] Therefore, it can be seen that the natural fermented Akebia quinata fruit vinegar produced by the process of Example 1 has superior antioxidant functionality compared to the ethanol extract.

[0090] Experimental Example 5. Comparative Analysis of Polyphenol and Flavonoid Content

[0091] Figure 12 is a table showing the results of analyzing the polyphenol and flavonoid content of naturally fermented Akebia quinata fruit vinegar.

[0092] It can be seen that the polyphenol and flavonoid content of naturally fermented Akebia fruit vinegar is increased compared to hot water extract and ethanol extract. Therefore, it can be confirmed that the functional components of the naturally fermented Akebia fruit vinegar are further enhanced through the process of fermentation according to Example 1 compared to the hot water or ethanol extraction of the fruit.

[0094] Preparation Example 1. Akebia quinata vinegar, kombucha, and health functional food composition

[0095] Akebia vinegar and kombucha products can be manufactured based on Reference Example 1, Examples 1 and 2, and Experimental Examples 1 to 5. They may be manufactured according to the process of Examples 1 and 2, or the process of Examples 1 and 2 may be partially modified if the sugar content, acidity, and concentration ranges described in the examples can be satisfied.

[0097] An antioxidant and anti-inflammatory health functional food composition can be provided by adding a food auxiliary additive to the active ingredient of the vinegar of the present invention.

[0098] Foods to which the above active ingredient can be added include, for example, various types of food products, beverages, chewing gum, tea, vitamin complexes, health functional foods, etc.

[0099] The amount of the above-mentioned active ingredient in the food or beverage may be added in an amount of 0.01 to 20 weight percent of the total weight of the food or beverage, and the health beverage composition may be added in a ratio of 0.02 to 5 g, preferably 0.3 to 1 g, based on 100 ml.

[0101] The health functional beverage composition of the present invention has no particular limitations on ingredients other than those containing the active ingredient, and may contain various flavoring agents or natural carbohydrates as additional ingredients, as in conventional beverages. Examples of the natural carbohydrates mentioned above include monosaccharides, e.g., glucose, fructose; disaccharides, e.g., maltose, sucrose, etc.; polysaccharides, e.g., dextrin, cyclodextrin, etc.; and sugar alcohols such as xylitol, sorbitol, allulose, ritritol, etc. In addition to those mentioned above, natural flavoring agents (taumatin, stevia extract (e.g., rebaudioside A, glycyrrhizin, etc.)) and synthetic flavoring agents (saccharin, aspartame, etc.) may be advantageously used as flavoring agents. The proportion of the natural carbohydrates is generally about 1 to 20 g, preferably about 5 to 12 g, per 100 ml of the composition of the present invention.

[0103] In addition to the above, the composition of the present invention may contain various nutritional agents, vitamins, minerals (electrolytes), flavoring agents such as synthetic flavoring agents and natural flavoring agents, coloring agents and thickening agents (cheese, chocolate, etc.), pectic acid and its salts, organic acids, protective colloidal thickeners, pH adjusters, stabilizers, preservatives, glycerin, alcohol, carbonating agents used in carbonated beverages, etc.

[0105] In addition, the composition of the present invention may contain fruit pulp for the production of natural fruit juices, fruit juice beverages, and vegetable beverages. These ingredients may be used independently or in combination. Although the proportion of these additives is not particularly important, it is generally selected in the range of 0 to about 20 parts by weight per 100 parts by weight of the extract of the present invention.

[0107] So far, the present invention has been examined focusing on preferred embodiments.

[0108] The embodiments described in this specification and the configurations illustrated in the drawings relate to the most preferred embodiment of the present invention and do not represent all technical aspects of the present invention; therefore, it should be understood that there may be various equivalents and modified examples that can replace them.

[0109] Accordingly, the present invention is not limited to the embodiments presented, and there may be embodiments that allow for various modifications and changes within the scope of the technical concept of the present invention and the equivalent scope of the technical concept described in the claims below, by those skilled in the art to which the present invention belongs.

Claims

Claim 1 Step 1: Washing the whole Akebia quinata plant to remove foreign substances; Step 2: Draining the water from the whole Akebia quinata plant and placing it in the first earthenware jar; Step 3: Adding monosaccharides of 18–22 brix to the first earthenware jar; Step 4: Covering the mouth of the first earthenware jar with a cotton cloth; Step 5: Covering the lid of the first earthenware jar and extracting Akebia quinata components for 15–30 days; Step 6: Separating the solid and liquid components from the Akebia quinata extract; A method for producing Akebia quinata kombucha, comprising: Step 7, removing solids and performing complex fermentation in a first earthenware jar, simultaneously carrying out alcoholic fermentation and acetic acid fermentation on the liquid to produce vinegar with a sugar content of 6-10 brix, an acidity of 6-8%, and a concentration of 2-128 ug / mL; Step 8, securing the Akebia quinata gel formed at the mouth of the first earthenware jar while performing Steps 1 through 7 and transferring it to a second earthenware jar; Step 9, securing the liquid Akebia quinata extract in Step 6; Step 10, pouring the Akebia quinata extract into the second earthenware jar; and Step 11, producing kombucha by performing complex fermentation in the second earthenware jar, simultaneously carrying out alcoholic fermentation and acetic acid fermentation. Claim 2 delete Claim 3 delete Claim 4 delete Claim 5 Akebia quinata kombucha produced by the method described in claim 1. Claim 6 An antioxidant health functional food composition containing the Akebia quinata kombucha described in claim 5 as an active ingredient. Claim 7 An anti-inflammatory health functional food composition containing the kombucha of Akebia quinata described in claim 5 as an active ingredient.

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