Manufacturing Method of Black Goat Extract with High Bioavailability through Probiotic Fermentation

Abstract

This relates to a method for manufacturing black goat extract that contains a large amount of low-molecular-weight protein and has excellent absorption rate in the body, furthermore More specifically, a black goat carcass processing step for deboning and sorting black goat carcass, and black goat processed through the black goat carcass processing step. A carcass cutting step for cutting a beef carcass; a blood removal step for removing blood from the black goat carcass cut through the carcass cutting step; and 25 to 35 parts by weight of purified water at 25 to 30°C to 100 parts by weight of the black goat carcass from which blood has been removed through the blood removal step. A protein degradation step of mixing and reacting parts of a protein-degrading enzyme and 5 to 10 parts by weight of the protein degradation enzyme, and through the protein degradation step A black goat extract extraction step in which deer antler is mixed with a protein-decomposed mixture and heated to extract black goat extract, and the black goat A step for removing oil components contained in black goat essence extracted through an essence extraction step, and the oil component removal step. A fermentation step for fermenting black goat extract from which oil components have been removed through a process, and the black goat extract fermented through the above fermentation step The process consists of a filtration step and a heat sterilization step in which the black goat extract filtered through the filtration step is heated and sterilized. The black goat extract produced through the above process exhibits excellent palatability and is not only rich in nutrients Rather, the protein is broken down into small molecules, making it easier to digest and improving the body's absorption rate by approximately 450%.

Images