무주덕유산반딧골영농조합법인;전북대학교산학협력단;전라북도 무주군(무주군농업기술센터장);MUJUDUKYOU MT. BANDITGOL FARM ASSOCIATION CORPORATION;INDUSTRIAL COOPERATION FOUNDATION CHONBUK NATIONAL UNIVERSITY;MUJU-GUN ARITHMETIC TECHNOLOGY CENTER
The present invention relates to a manufacturing method of fermented gastrodia by mixing a natural fruit fermented solution, manufactured using a kaki persimmon, a plum, a tomato, and a pear, and yeast comprising: a first step of respectively washing and drying the kaki persimmon, the plum, the tomato, and the pear, cultivated without agricultural pesticide, right before maturity, putting the fruits in a fermentation container, sealing the container with unrefined sugar, fermenting the fruits in a cool and well-ventilated place without direct sunlight, filtering a top layer solution with cotton, and manufacturing a natural fruit first fermented solution using the kaki persimmon, the plum, the tomato, and the pear； a second step of respectively inoculating Saccharomyces cerevisiae, which is yeast, to the natural fruit first fermented solution of four kinds, culturing the solution for eight to twelve months at room temperature, and manufacturing a natural fruit second fermented solution of four kinds by mixing filtered water； a third step of putting gastrodia pieces, which are dried at room temperature, into four fermentation containers, respectively injecting the natural fruit second fermented solution for two to three liters with the required amount, sealing the containers, putting the pieces in four fermentation apparatuses, and fermenting the pieces for 200 to 300 hours at 45 to 70 degrees； a fourth step of alternatively applying a convection current heat wet heating method in fermentation, maintaining a temperature range of 40 to 55 degrees, and fermenting the pieces for 360 to 480 hours； and a fifth step of drying and maturing the gastrodia pieces passed through the fermentation maturing step for 240 to 360 hours at 25 to 35 degrees.본 발명은 월하시, 청매실, 토마토, 배를 사용하여 제조한 천연과일발효액과 효모균을 복합하여 발효천마를 제조하는 방법으로써, 무농약 재배된 완숙직전의 월하시, 청매실, 토마토 배를 각각 세척 및 건조하고 발효용기에 담아 무정제설탕을 가하여 밀봉한 후 직사광선이 닿지 않으며 서늘하고 통풍이 원활한 장소에서 발효시킨 다음, 상층액을 무명으로 여과하여 월하시, 청매실, 토마토, 배를 사용한 천연과일 1차발효액을 제조하는
