PURPOSE: Fermented deer antler extract having improved content of specific free amino acids, and a preparation method thereof are provided to add enzymes to a deer antler extract for fermenting and improving a body absorption rate.CONSTITUTION: A preparation method of fermented deer antler extract having improved content of specific free amino acids comprises the following steps: adding water to deer antler slices having the thickness of 2-5mm, and extracting the deer antler slices 3 times at 100 deg C for 24 hours to obtain a deer antler extract sterilizing the obtained deer antler extract at 85 deg C for 60 minutes, and decompress-concentrating the extract adding 0.2% of bacillus subtilis derived proteinase into the concentrate, fermenting the mixture at 40 deg C for 3 hours, and adding 0.1% of bacillus subtilis derived proteinase into the fermented mixture for fermenting the mixture again at 40 deg C for 3 hours to obtain a first fermented material adding 0.2% of aspergillus oryzae derived amino peptidase into the first fermented material for fermenting at 50 deg C for 3 hours, and adding 0.1% of aspergillus oryzae derived amino peptidase into the mixture for fermenting the mixture again at 50 deg C for 3 hours to obtain the fermented deer antler liquid sterilizing and decompress-concentrating the fermented deer antler liquid and adding tyrosine, arginine, alanine, and other compounds to the fermented deer antler liquid.COPYRIGHT KIPO 2012본 발명은 녹각 추출액에 단백질분해효소 및 아미노펩타이드분해효소를 첨가한 후 발효시켜 제조하는 것을 특징으로 하는 특정 유리 아미노산 함량이 증진된 녹각 발효액의 제조방법 및 상기 방법으로 제조된 녹각 발효액에 관한 것이다.
