Method for preparing enzyme-treated fermented extract of gallus gallus var. domesticus

Abstract

The present invention relates to a method for preparing a fermented extract of Gallus gallus var. domesticus, which, through fermentation and enzyme treatment of Gallus gallus var. domesticus, is convenient to consume , has an increased nutrient content, is easily absorbed, and has excellent palatability. The method for preparing a fermented extract of Gallus gallus var. domesticus according to the present invention comprises the steps of: preparing a concentrate by mixing Gallus gallus var. domesticus with medicinal herbs including Cirsium japonicum, jujube, Kalopanax septemlobus, Cudrania tricuspidata (Carr.) Bureau ex Lavallée, Achyranthes japonica, Atractylodes macrocephala Koidzumi, and Pueraria thunbergiana and then heating the mixture; freeze-drying the concentrate to prepare a powder; adding lactic acid bacteria to a mixed solution in which the powder is mixed with purified water, and then fermenting same; adding protease to the fermented product to hydrolyze same; and freeze-drying the hydrolysate to prepare a fermented extract of Gallus gallus var. domesticus.

Description

Method for producing fermented extract of enzyme-treated Baekbongogol chicken

[0001] The present invention relates to a method for producing a fermented extract of Baekbong O-gol-gye, which is convenient to consume, has increased nutritional content, is easily absorbed, and has excellent palatability, through fermentation and enzyme treatment of Baekbong O-gol-gye.

[0002] The Baekbong Ogolgye, also known as the Gijang Ogolgye, is characterized by its soft, white feathers (silk feathers) both adults and chicks, along with black flesh and bones. Called "silky" in English, it is widely bred worldwide, originating in southern China, Japan, Europe, the United States, and Korea. The Baekbong Ogolgye was once designated a natural monument, but the designation was removed in the 1980s. Compared to regular chickens, the Baekbong Ogolgye is known to be smaller, have five toes, and are not mixed with foreign species.

[0003] Baekbong Ogolgye is known to be effective in relieving fatigue, preventing cardiovascular disease, gynecological diseases, and high blood pressure. Compared to regular eggs, Baekbong Ogolgye eggs have lower cholesterol and higher zinc, iron, potassium, and calcium.

[0004] Baekbongogolgye can be consumed in dishes such as boiled or soup, but there is a demand for products that allow for easy consumption of the active ingredients of Baekbongogolgye, such as extracts or essences.

[0005] Regarding the method for producing a black goat juice, Korean Patent No. 10-1807667 discloses a method for producing a black goat juice beverage. The patent discloses a method comprising extracting black goat juice, adding angelica, white bonsai, and cnidium officinalis to produce a plant-based juice, and producing the resulting juice in a jelly form, to remove the characteristic fishy odor of black goat.

[0006] The present invention provides a method for producing a fermented extract of Baekbongogol chicken, which has an antioxidant effect, contains a high content of essential amino acids, has excellent absorption rate in the body, has no peculiar chicken odor, and has excellent taste and preference.

[0007] The above-described task is achieved by a method for producing an enzyme-treated Baekbong O-gol-gye fermented extract, comprising the steps of mixing Baekbong O-gol-gye and herbal medicines including thistle, jujube, yam tree, mulberry, atractylodes rhizome, and gal-yong, and then heating to produce a concentrate; the step of freeze-drying the concentrate to produce a powder; the step of adding lactic acid bacteria in an amount of 0.5 to 1.5 wt% based on the weight of the powder to a mixture obtained by mixing the powder with purified water in an amount of 5 to 10 times the weight of the powder, and fermenting the mixture at 36 to 38°C for 68 to 75 hours; the step of adding a protein-decomposing enzyme to the fermented product in an amount of 1 to 3 wt% based on the weight of the powder to hydrolyze it; and the step of freeze-drying the hydrolyzed product to produce a Baekbong O-gol-gye fermented extract.

[0008] Preferably, the concentrate manufacturing step includes mixing a mixture containing 60 to 70 wt% of Baekbongogolgye, 3 to 10 wt% of burdock, 3 to 8 wt% of jujube, 2 to 6 wt% of Eomnamu, 1 to 5 wt% of Kujippong, 1 to 5 wt% of Usul, 1 to 5 wt% of Baekchul, and 1 to 5 wt% of Gall, relative to the total weight of the mixture, with purified water in an amount 1.5 to 3 times the weight of the mixture, heating at 100°C to 110°C for 10 to 15 hours, and maturing for 10 to 12 hours.

[0009] Also preferably, the lactic acid bacteria may be Lactobacillus plantarum, Lactobacillus acidophilus or a mixture thereof.

[0010] Also preferably, the protein-decomposing enzyme may be a protease.

[0011] Also preferably, the present invention provides an enzyme-treated fermented extract of Baekbong O-gol-gye, which is prepared by the above method and contains 60 to 70 wt% of Baekbong O-gol-gye, 5 to 10 wt% of burdock, 3 to 8 wt% of jujube, 2 to 6 wt% of zelkova, 1 to 5 wt% of mulberry, 1 to 5 wt% of Atractylodes japonica, 1 to 5 wt% of Baekchul (atractylodes baekchul) and 1 to 5 wt% of gal-yong.

[0012] According to the present invention, a fermented Baekbong Ogolgye extract can be produced that has increased nutritional content, such as amino acids and minerals, is easily absorbed, and has excellent palatability. Furthermore, the fermented Baekbong Ogolgye extract produced by the method of the present invention is easy to ingest, contains a high content of essential amino acids, and has a high absorption rate in the body, allowing for sufficient nutritional intake even with small amounts.

[0013] Figure 1 is a process diagram schematically illustrating a manufacturing process of an enzyme-treated fermented Baekbongogolgye extract according to the present invention.

[0014] Figure 2 is a graph showing the results of measuring the antioxidant effects of Baekbong Ogolgye liquid powder (GG), Baekbong Ogolgye fermented extract (FG), Baekbong Ogolgye fermented extract including Hanakjae (CFG), and Baekbong Ogolgye fermented extract treated with enzymes (CFG+P) manufactured in Manufacturing Examples 1 to 4.

[0015] All technical terms used in the present invention, unless otherwise defined, have the following definitions and correspond to the meaning commonly understood by those skilled in the art in the relevant fields of the present invention. In addition, although preferred methods and samples are described in this specification, similar or equivalent ones are also included in the scope of the present invention. The contents of all publications cited in this specification as references are incorporated into the present invention. The term about means an amount, level, value, number, frequency, percentage, dimension, size, amount, weight, or length that varies by about 30, 25, 20, 15, 10, 9, 8, 7, 6, 5, 4, 3, 2, or 1% with respect to the reference amount, level, value, number, frequency, percentage, dimension, size, amount, weight, or length.

[0016] Throughout this specification, unless the context otherwise requires, the words "comprise" and "comprising" are to be understood to imply the inclusion of a stated step or component, or group of steps or components, but not the exclusion of any other step or component, or group of steps or components.

[0017]

[0018] The present invention relates to a method for producing an enzyme-treated Baekbong Ogol-gye fermented extract. Figure 1 schematically illustrates a process for producing a Baekbong Ogol-gye fermented extract according to the present invention. Specifically, the process comprises a step (S11) of mixing Baekbong Ogol-gye with herbal medicines including thistle, jujube, yam tree, gujjibong, austria, atractylodes baekchu, and galyong, and then heating to produce a concentrate; a step (S12) of freeze-drying the concentrate to produce a powder; a step (S13) of adding lactic acid bacteria to a mixture of the powder and purified water and fermenting the mixture; a step (S14) of adding a proteolytic enzyme to the fermented product to hydrolyze it; and a step (S15) of freeze-drying the hydrolyzed product to produce a Baekbong Ogol-gye fermented extract.

[0019]

[0020] Below, each step is explained in detail.

[0021] First, a concentrate is prepared by mixing and heating medicinal herbs including Baekbong Ogolgye, thistle, jujube, yam tree, Guchibong, Usul, Baekchul and Gallyong (S11).

[0022] Prepare the Baekbongogolgye by thoroughly washing and cutting it into appropriate sizes. Dried herbal medicines can be used, preferably including thistle, jujube, burdock, mulberry, atractylodes, white atractylodes, and galyong. Additionally, burdock, angelica, rehmannia glutinosa, cinnamon, kudzu root, round-leaved angelica, and peony root can be used.

[0023] The prepared Baekbongogolgye and herbal medicine can be mixed and used in a weight ratio of 3 to 2:1.

[0024] Burdock is a perennial herb belonging to the Asteraceae family, native to Korea, Japan, and northeastern China. It is known to have health benefits, including strengthening the liver, alleviating high blood pressure, promoting hemostasis, and promoting blood circulation. The entire burdock plant is used in this invention.

[0025] Jujubes are a type of fruit grown on the jujube tree, a member of the buckwheat family. They are rich in vitamin C and minerals such as calcium, phosphorus, and iron. Jujubes are known to lower cholesterol and purify the blood. In the present invention, the addition of jujubes enhances sweetness and enhances palatability.

[0026] The aralia elata is a deciduous tree of the Araliaceae family, also known as the aralia elata, the aralia elata, and the aralia elata. Aralia elata is known to have detoxifying properties and improve liver function. The present invention utilizes the stem of the aralia elata.

[0027] Cudrania tricuspidata is a deciduous broadleaf tree of the genus Cudrania in the family Moraceae, and is mainly distributed in East Asia. The stem of Cudrania tricuspidata is used in the present invention.

[0028] Usul is a medicinal herb derived from the root of Achyranthes chinensis, a member of the Amaranth family. Its name derives from its resemblance to a cow's knee. It is rich in saponins and calcium. It is known to be effective in alleviating inflammation caused by arthritis, rheumatoid arthritis, and bruises.

[0029] Baekchul is a medicinal herb derived from the dried root of the plant, Saposhnikovia japonica, a perennial plant in the Asteraceae family. Baekchul contains ingredients such as atractylol and atractylonen, and is known to promote digestive enzyme secretion, have diuretic effects, and exert sedative properties.

[0030] Gallong is a type of kudzu root that is known to have antipyretic, hangover-relieving, liver-protecting, and stamina-restoring effects.

[0031] Preferably, the mixture of Baekbongogolgye and herbal medicine may include 60 to 70 wt% of Baekbongogolgye, 3 to 10 wt% of burdock, 3 to 8 wt% of jujube, 2 to 6 wt% of zelkova, 1 to 5 wt% of mulberry, 1 to 5 wt% of Atractylodes japonica, 1 to 5 wt% of Baekchul (Chrysanthemum indicum), and 1 to 5 wt% of Gallyong, based on the total weight of the mixture. In addition, it may include 1 to 5 wt% of Angelica gigas, Rehmannia glutinosa, cinnamon, kudzu root, round-leaved angelica, and peony root.

[0032] Add the above mixture of Baekbongogolgye and herbal medicine to purified water in an amount 1.8 times the total weight of the mixture, and heat at 100°C to 110°C for 10 to 15 hours. After heating, mature for 10 to 12 hours, and then sterilize at 115°C to produce a concentrate.

[0033]

[0034] Next, the concentrate is freeze-dried to produce a powder (S12). Freeze-drying can be performed using a known method.

[0035]

[0036] Next, the powder is mixed with 5 to 10 times the weight of purified water, and fermented by adding lactic acid bacteria (S13). Lactic acid bacteria may be added in an amount of 0.5 to 1.5 wt% relative to the weight of the powder, and fermentation is preferably performed at 36 to 38°C for 68 to 75 hours.

[0037] The above lactic acid bacteria may be Lactobacillus plantarum (e.g., KCTC14092BP), Lactobacillus acidophilus (e.g., KCTC11906BP), or a mixture thereof.

[0038] Lactobacillus plantarum is a microorganism isolated from fermented foods such as kimchi and salted seafood, commonly known as kimchi lactic acid bacteria. Lactobacillus plantarum thrives under anaerobic conditions: temperatures ranging from 10 to 40°C, pH 3.5 to 8.8, and salinity around 10%. Its strong acid and bile tolerance ensures high intestinal survival and suppresses the growth of harmful bacteria.

[0039] Lactobacillus acidophilus is a microorganism found in the oral cavity, intestines, and vagina, and is the most widely used commercially representative probiotic. It thrives at temperatures between 37 and 42°C and a pH of 5.5 to 6.0. Lactobacillus acidophilus possesses strong acid and bile tolerance, allowing it to survive in the intestines and adhere to the intestinal wall. It is also known to suppress the growth of harmful bacteria, promote mineral absorption, and produce natural antibiotics, exerting antibacterial effects.

[0040] In the present invention, by fermenting Baekbong Ogolgye concentrate with the above lactic acid bacteria, the content of essential amino acids can be increased and bioavailability can be improved.

[0041]

[0042] Next, a proteolytic enzyme is added to the fermented product to hydrolyze it (S14). Hydrolysis can be performed by adding the proteolytic enzyme in an amount of 1 to 3 wt% relative to the powder weight. The proteolytic enzyme may be a neutral protease (FoodPro®PNL, DowDupont), bromelain, or alkalase, and preferably a neutral protease.

[0043] According to the present invention, after the hydrolysis step, a step of heating the hydrolyzate at 100°C for 10 to 20 minutes to inactivate the enzyme may be additionally included.

[0044]

[0045] Next, the hydrolyzate is freeze-dried to prepare a fermented extract of Baekbongogolgye (S15).

[0046]

[0047] Hereinafter, the present invention will be described in detail with reference to manufacturing examples and examples, but the scope of the present invention is not limited by these manufacturing examples and examples.

[0048]

[0049] Manufacturing Example 1: Manufacturing of Baekbongogogye extract

[0050] Baekbong Ogolgye was prepared by removing the intestines, cutting, and washing, placing it in 26 L of purified water, heating it at 105℃ for 12 hours, turning off the heat, and maturing it for 12 hours to produce Baekbong Ogolgye juice (concentrate). The prepared juice was frozen in a liquid state, then freeze-dried in a freeze dryer for 2 days and used in the experimental examples below.

[0051]

[0052] Manufacturing Example 2: Manufacturing of fermented Baekbong Ogolgye juice

[0053] The concentrate (concentrate) prepared in Manufacturing Example 1 was frozen in a liquid state using a defreezer and then dried in a freeze dryer for 3 days to prepare a powder. The powder was mixed with 10 times the weight of purified water, and 1 wt% of lactic acid bacteria (Lactobacillus plantarum (KCTC14092B) and Lactobacillus acidophilus (KCTC 11906BP) mixed in equal weights) based on the weight of the powder was added, and fermented at 38℃ for 72 hours to prepare a fermented product. The fermented product was frozen in a liquid state using a defreezer and then freeze-dried in a freeze dryer for 2 days to prepare a fermented extract of Baekbongogol chicken that does not contain herbal medicine.

[0054]

[0055] Manufacturing Example 3: Manufacturing of fermented extract of Baekbongogolgye containing herbal medicine

[0056] The entrails of the Baekbong Ogol chicken were removed, cut, and prepared by washing. 800 g of thistle, 600 g of jujube, 500 g of zelkova, 300 g of mulberry, 300 g of atractylodes rhizome, 300 g of white atractylodes, 300 g of galyong, 300 g of angelica, 300 g of rehmannia glutinosa, 300 g of cinnamon, 300 g of kudzu root, 300 g of roundworm, and 300 g of peony were prepared, and 1.2 kg of the above Baekbong Ogol herbal medicine was added to 30 L of purified water and heated at 105℃ for 12 hours, then the heat was turned off and aged for 12 hours to prepare a concentrate. The concentrate was frozen into a liquid using a defreezer and then dried in a freeze dryer for 3 days to prepare a powder.

[0057] The above powder was mixed with 10 times the weight of purified water, and 1% by weight of lactic acid bacteria (equal weights of Lactobacillus plantarum (KCTC14092B) and Lactobacillus acidophilus (KCTC 11906BP) were mixed) based on the weight of the powder was added, and fermented at 38°C for 72 hours to produce a fermented product. The fermented product was frozen in a liquid state using a defreezer and then freeze-dried in a freeze dryer for 2 days to produce a fermented Baekbongo-gol-gye extract.

[0058]

[0059] Manufacturing Example 4: Manufacturing of fermented extract of enzyme-treated Baekbongogol chicken

[0060] The entrails of the Baekbong Ogol chicken were removed, cut, and prepared by washing. 800 g of thistle, 600 g of jujube, 500 g of zelkova, 300 g of mulberry, 300 g of Atractylodes japonica, 300 g of Baekchul (atractys atractylodes), 300 g of galyong, 300 g of angelica, 300 g of rehmannia glutinosa, 300 g of cinnamon, 300 g of kudzu root, 300 g of roundworm, and 300 g of peony were prepared, and 1.2 kg of the above Baekbong Ogol herbal medicine was added to 30 L of purified water and heated at 105℃ for 12 hours, then the heat was turned off and aged for 12 hours to prepare a concentrate. The concentrate was frozen into a liquid using a defreezer and then dried in a freeze dryer for 3 days to prepare a powder.

[0061] The above powder was mixed with 10 times the weight of purified water, and 1 wt% of lactic acid bacteria (equal weights of Lactobacillus plantarum (KCTC14092B) and Lactobacillus acidophilus (KCTC 11906BP) were mixed) based on the weight of the powder was added, and fermented at 38℃ for 72 hours to prepare a fermented product. Neutral protease (FoodPro®PNL, DowDupont) was added at 2 wt% based on the weight of the powder to the fermented product to hydrolyze it. The hydrolyzed product was frozen in a liquid state using a defreezer and then freeze-dried in a freeze dryer for 2 days to prepare an enzyme-treated Baekbongogolgye fermented extract.

[0062]

[0063] Experimental Example 1: Antioxidant Experiment

[0064] The antioxidant effects of Baekbong Ogolgye juice powder (GG), Baekbong Ogolgye fermented extract (FG), Baekbong Ogolgye fermented extract including Hanakjae (CFG), and enzyme-treated Baekbong Ogolgye fermented extract (CFG+P) prepared in Manufacturing Examples 1 to 4 were measured by the DPPH method. DPPH was diluted with EtOH to make a liquid, and then stored in a light-protected state before use. Each sample was diluted with ethanol and prepared at concentrations of 100 μm / ml, 500 μm / ml, and 1000 μm / ml, and 20% ascorbic acid (AA) was prepared as a positive control. Each sample was pipetted into a 96-well plate, DPPH solution was added, and the reaction was carried out in a light-protected state for 30 minutes. The absorbance value was measured at 540 to 560 nm using a UV-spectrophotometer, and the radical scavenging activity was calculated. The results are shown in Fig. 2a and Fig. 2b (P value, ###<0.0002 VS Control. *<0.03, **<0.002. ***0.0002 VS CFG).

[0065] As shown in Figures 2a and 2b, the difference in antioxidant effect according to fermentation was not significant for Baekbong Ogolgye liquid powder (GG) and Baekbong Ogolgye fermented extract (FG), but the antioxidant effect was significantly increased in the case of Baekbong Ogolgye fermented extract (CFG) and enzyme-treated Baekbong Ogolgye fermented extract (CFG+P) containing herbal medicine and fermented and enzyme-treated herbal medicine. In particular, in the case of including herbal medicine, the molecular weight was reduced compared to the original raw material through fermentation and enzyme treatment, so the absorption rate was increased and the antioxidant power also seemed to increase together.

[0066]

[0067] Experimental Example 2: Component Analysis

[0068] A component analysis was conducted by the Korea Food Research Institute on the fermented extract of Baekbongogokgye without added herbal medicines manufactured in Manufacturing Example 2. The results are shown in Table 1.

[0069] Analysis Item Result Unit Test Method Calorie 396Kcal / 100g Food Standards and Specifications Calculation of Calories Moisture 2.3g / 100g Food Standards and Specifications Moisture Atmospheric Heat Drying Method Fat 1.4g / 100g Food Standards and Specifications Crude Fat Ether Extraction Method Protein 11.5g / 100g Food Standards and Specifications Crude Protein Protein Analyzer Test Method Ash 0.4g / 100g Food Standards and Specifications Ash Test Method Carbohydrate 84.4g / 100g Food Standards and Specifications Carbohydrate Test Method Sugar 9.4g / 100g Food Standards and Specifications Sugar Test Method Saturated Fat 0.5g / 100g AOAC Official Method 963.22 Trans Fat 0.0g / 100g AOAC Official Method 994.15 Cholesterol 6.5mg / 100g AOAC Official Method 994.10Ca58.0mg / 100g Food standards and specifications Calcium inductively coupled plasma method Na24.5mg / 100g Food standards and specifications Sodium inductively coupled plasma method

[0070] As shown in Table 1, the fermented Baekbong Ogol chicken extract without herbal medicines is high in protein and carbohydrates, but significantly low in fat and cholesterol, and high in minerals (calcium, sodium). In addition, amino acid component analysis was performed on the fermented Baekbong Ogol chicken extract containing herbal medicines of Manufacturing Example 3 and the enzyme-treated Baekbong Ogol chicken fermented extract containing herbal medicines of Manufacturing Example 4 by requesting the Korea Food Research Institute. The results are shown in Table 2 (unit: mg / 100g, test method: Food Standards and Specifications Amino Acid Automatic Analyzer Test Method).

[0071] Analysis Item Manufacturing Example 3 Manufacturing Example 4 Aspartic acid 2,550.0 2,560.1 Threonine 785.4 7 90.5 Serine 925.8 9 54.7 Glutamic acid 4,095.1 4,195.9 Proline 3,361.4 333.0 Glycine 5,075.7 206.7 Alanine 2,495.3 2,578.7 Valine 670.9 6 99.7 Methionine 284.4 3 0 1.5 Isoleucine 536.4 5 47.3 Leucine 1,144.9 1,152.7 Tyrosine 129.6 140.5 Phenylalanine 627.7 6 28.5 Lysine 1,170.6 1,207.8 Histidine 383.9 4 06.0 Arginine 1,286.8 1,355.9

[0072] As shown in Table 2, it can be seen that the fermented Baekbong O-gol-gye extract containing medicinal herbs of Manufacturing Example 3 and the enzyme-treated Baekbong O-gol-gye fermented extract containing medicinal herbs of Manufacturing Example 4 contain high amounts of essential amino acids such as isoleucine, threonine, leucine, lysine, valine, phenylalanine, histidine, and arginine, and that the content of the essential amino acids increased in Manufacturing Example 4, which was subjected to enzyme treatment. In addition, it is expected that the enzyme-treated Baekbong O-gol-gye fermented extract containing medicinal herbs according to the present invention will have a higher absorption rate in the body compared to the general Baekbong O-gol-gye extract.

[0073]

[0074] Experimental Example 3: Sensory Evaluation

[0075] A sensory evaluation was conducted on the fermented extract (powder) of Baekbongogolgye of Manufacturing Example 2 and the fermented extract (powder) of Baekbongogolgye containing herbal medicine and enzyme-treated with herbal medicine of Manufacturing Example 4. The sensory evaluation was conducted on 20 men and women in their 20s to 40s, and the taste, smell (off-flavor), and preference items were scored on a scale of 0 to 10. The average scores are shown in Table 3 below.

[0076] Distinctive taste and smell (off-flavor) symbol manufacturing example 22.42.51.2 Manufacturing example 46.37.36.5

[0077] As shown in Table 3, the fermented Baekbong Ogol chicken extract without herbal medicine received low scores in taste, smell, and preference due to opinions that it had a fishy taste due to the chicken's characteristic off-flavor and that it tasted bitter. However, the fermented Baekbong Ogol chicken extract treated with enzymes containing herbal medicine according to the present invention received excellent evaluations in taste, smell, and preference due to its sweet taste and almost no off-flavor.

Claims

1. A step of mixing and heating medicinal herbs including Baekbong Ogolgye, thistle, jujube, aralia, mulberry, Usul, Baekchul and galyong to produce a concentrate; A step of preparing a powder by freeze-drying the above concentrate; A step of fermenting a mixture of the powder and purified water in an amount of 5 to 10 times the weight of the powder by adding 0.5 to 1.5% by weight of lactic acid bacteria relative to the weight of the powder at 36 to 38°C for 68 to 75 hours; A step of hydrolyzing by adding 1 to 3 wt% of protein-decomposing enzyme to the above fermented product based on the powder weight; and A method for producing an enzyme-treated Baekbong O-gol-gye fermented extract, comprising the step of producing a Baekbong O-gol-gye fermented extract by freeze-drying the hydrolyzate.

2. In the first paragraph, the concentrate preparation step comprises a step of mixing a mixture containing 60 to 70 wt% of Baekbong Ogol-gye, 3 to 10 wt% of burdock, 3 to 8 wt% of jujube, 2 to 6 wt% of zelkova, 1 to 5 wt% of mulberry, 1 to 5 wt% of Atractylodes japonica, 1 to 5 wt% of Baekchul (Korean atractys root) and 1 to 5 wt% of gal-yong (Korean gal-yong) with purified water in an amount of 1.5 to 3 times the weight of the mixture, heating the mixture at 100°C to 110°C for 10 to 15 hours, and maturing the mixture for 10 to 12 hours.

3. A method for producing an enzyme-treated Baekbongo-golgye fermented extract, characterized in that in paragraph 1, the lactic acid bacteria is Lactobacillus plantarum, Lactobacillus acidophilus or a mixture thereof.

4. A method for producing an enzyme-treated fermented extract of Baekbongogol, characterized in that the protein-decomposing enzyme in paragraph 1 is a protease.

5. An enzyme-treated fermented extract of Baekbong O-gol-gye, manufactured by the method according to paragraph 1, and containing 60 to 70 wt% of Baekbong O-gol-gye, 5 to 10 wt% of burdock, 3 to 8 wt% of jujube, 2 to 6 wt% of zelkova, 1 to 5 wt% of mulberry, 1 to 5 wt% of Atractylodes japonica, 1 to 5 wt% of Baekchul (Korean atractys root), and 1 to 5 wt% of gal-yong.

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