METHOD OF PRODUCING HIGHLY FUNCTIONAL SPORTS BEVERAGE
The present invention refers to sports drink of bath method relates to number, as well as eliminating thirst is provided, fatigue recovery, feeder cells, promotion of metabolism, various supplemental energy source can be a number of number together [...] high functional sports drink bath method are disclosed. Due to the proximity of the other frequency motion or labor in an exits generally sports drink electrolyte sports drink is provided as a functional drink water and minerals. The study disclosed that result from the sports drink sustained CMOS Image sensor array optimization study 1940's [...] started such ingestion of sports drink upon movement of it has been put into improving [...] downward against the pressure of depth. For 1970's electrolyte solution is applied directly on a second side thirst to drink from studies using various sports drink are developed is disclosed voice recognition server can be perked, commercially available and can be of a wide variety of sports drink conductive even domestic, as well as the presently make for amplifying a call comprises plural intake athletes is not disclosed. According to prior art method is calcium chloride bath to patent document 1 number of sports drink, calcium carbonate, magnesium chloride, calcium lactic acid, citric acid sodium, which is instantly sugar, glucose and water including composition is heated positive number number number mechanical blending, solution blending the filtered solution after filtered down the positive number number, 65 provided 121 °C -10 minutes 15 seconds after sterilisation solution in heating container filling and is curved including sports drink of disclosure number over the bath method. The aforementioned prior art is a simple moisture-absorbing electrolyte supply basic functionality of sports drink that is eliminated in a predetermined code only a simple thirst, fatigue recovery, feeder cells, promotion of metabolism, various supplemental energy source cannot be expect number exists in the flow tides. In addition, cookies protect various nutrient and energy in a simple labor movement thus relieves control signal is a space larger than the auxiliary drug or nutritional number, up most artificial of a composition, when labor is slow motion or fast recovery difficult to curve the tropics. The present invention refers to the above-mentioned door solves both for in a certain number, the number is derived from natural bath to human, as well as eliminating thirst, fatigue recovery, feeder cells, promotion of metabolism, various supplemental energy source can be included together and left as the pin is number of high functional sports drink of ball number bath method. In order to solve the present invention refers to a number and said, natural fermentation vinegar is made each preparing a fermented milk, a fermented milk is set to 8 to 13 minutes in 90 to 100 °C said sterilizing milk sterilizer and sterilization, to 150 to 200 bar pressure produced into milk sterilization conditions homogenizing 1 difference and homogenizing, homogenized milk cooling and secondary cooling 1, lactic acid after 5 to 10 days in 40 to 43 °C cooled milk culture fermentation time and corresponding motor of a dense phase, the homogenizing fermented milk to homogenize and 2 difference, a 20 to 25 °C homogenized milk cooling and subjected to a secondary cooling 2 made, said container fruit enzyme in vitro enzyme poured and leaf vegetables enzyme natural fermented herb vinegar, container-packed fruit enzyme leaf vegetables enzyme is provided which reduces the by [...][...] lactic acid, acetic acid and acetic acid fermentation culturing container sealed with a [...] after crude, container [...][...] that a hung out and then rotated and subjected to a process for preparing an oxygen supply for supplying oxygen made number 1 process; 10 to 20 parts by weight of 100 parts by weight of said basic mixture fermented milk [...] making process number 2; 100 parts by weight to 100 parts by weight of a functional mixture 80 [...] said natural fermentation vinegar making process number 3; 5 to 20 parts by weight of 100 parts by weight of said base mixture by mixing said functional mixture making drink mixes number 4 process; adding salt to said drink mixes number 5 process; and salt added with drink mixes by charging the container after it is number 6 including a number of sports drink packaging process bath method number [...] substrate. In addition, the enzyme of the present invention said fruit, fruit 70 to 90 parts by weight of 100 parts by weight of raw material is able to be [...] preparing steps and, said container is able to be prepared some [...] cutting thickness of stacked [...] and is able to be input to the bottom, said first step is able to be prepared in a part of the first step by said [...] prepared fruit and increase in the bag, is cast into the first step said fruit [...][...] is charged into a container, said portion [...][...] prepared for a fruit poured and applied over the fruit, the fruit [...] cast into the sealed container and, where [...] temperature 20 to 30 °C, 40% relative humidity 35 to maintain the corresponding motor, selected from 25 to 35% is left [...][...] fruit during fermentation if said predetermined time interval and rest [...][...] prepared in a plurality of times for a fruit fermentation vessel through kiln and, dispersed within the fermented liquid obtained every other said container for a fruit enzyme obtained, that has been obtained where [...] matured by keeping them in the room temperature and subjected to a ripening fruit enzyme can be made. In addition, the enzyme of the present invention said leaf vegetables, leaf vegetables [...] 90 to 110 parts by weight of 100 parts by weight of raw material and preparing steps, said container bottom thickness of some cutting [...] prepared to [...] poured and stacked, said leaf vegetables prepared in a part of the first step by said first step and preventing increase [...] prepared vegetables, is cast into the first step said leaf vegetables [...] is charged into a container, said portion preventing vegetables prepared [...] applying poured and leaves on vegetables, leaf vegetables and cast into the container is sealed with said [...], where [...] temperature 20 to 30 °C, 40% relative humidity 35 to maintain the corresponding motor, selected from 25 to 35% fruit during fermentation [...] remains prepared if said predetermined time interval in a plurality of times and rest [...] vegetables and preventing over input fermentation container, said container and dispersed within the fermented liquid that has been obtained where [...] obtained enzyme obtained every other leaf vegetables and keeping them in the matured by aging at room temperature and subjected to a leaf vegetable enzyme can be made. According to the present invention, derived from natural number to the bath to human, as well as eliminating thirst, fatigue recovery, feeder cells, promotion of metabolism, various supplemental energy source can be included together as the left are disclosed. Figure 1 according to an embodiment of the present invention high functional sports drink of number of [...] bath method are disclosed. Number of fruit enzyme process for preparing [...] Figure 2 according to an embodiment of the present invention are disclosed. Figure 3 according to an embodiment of the present invention leaves of vegetables enzyme process for preparing [...] number are disclosed. In hereinafter, a method embodiment of the present invention according to drawing number bath products on the high functional sports drink for specifically in the embodiment detailed with respect to the about to you. With reference to the 1 also, as well as the number of eliminated bath method according to an embodiment of the present invention high functional sports drink the thirst, fatigue recovery, feeder cells, promotion of metabolism, various supplemental energy source that can be [...] number together, process (S10) greatly number 1, number 2 process (S20), process (S30) number 3, number 4 process (S40), number 5 and number 6 (S60) process (S50) process including combustion chamber. [Number 1 process] Said number 1 process (S10) for use in preparing a fermented milk are subsequently made natural fermented herb vinegar respectively are disclosed. Said at least 1 billion per 1 ml water rich a lactic alters the embryo must be, in the form of arm-rest in the form of milk tea loess and divided into similar to milk, a fermented milk drink made in the present invention the corresponding to the substrate. Said mixing step (T10) the fermented milk, sterilization (T20), 1 difference homogenizing step (T30), cooling step 1 difference (T40), rich (T50) fermentation step, homogenizing step (T60) 2 difference, a difference (T70) made in the cooling step 2. Said mixing step comprises mixing the milk or milk (T10) stable number are disclosed. Such milk cow't dwell 1A grade 1 or milk piping system. But, diet for non-fat [...], became accustomed labor or fitted to the occupying a homogeneous, low fat [...] light motion or refreshment, same for leader of the nonfat dried milk, milk can be deficient and anaerobic disapproval using de-degrading enzymes. The, glucose, oligosaccharides, such as does not added sugar. These stable whey separation and billion number number is, therefore impart viscosity milk discharge short circulation date on which maintains the stabilizing system and a system are disclosed. Pectin is used but, in which the pectin and edible, pH is 5 or more in proportion to the temperature of conditions in the present invention features to be rapidly degraded due to the hydroxypropyl methyl cellulose stable number adding substrate. Hydroxypropyl methyl cellulose rich milk viscosity constant cool, that is superior in phase stability, flavor of a number can be kept long. Said sterilization (T20) is 90 to 100 °C in sterilizing milk sterilizer is set to 8 to 13 minutes are disclosed. (T30) homogenizing said 1 difference is 150 to 200 bar to milk produced sterilizing step filled pressure conditions are disclosed to homogenize. The pressure conditions in the 150 to 200 bar and homogenizing milk into the cream of semiconductor and preventing the occurrence of rich cold rolled steel strip, are disclosed to improve the flavor. In 150 bar pressure is below the third discrete or flavor and may cause a decrease in a fermented milk, a fermented milk whey separated exceeds 200 bar pressure in flavor or may cause a decrease in disclosed. Said 1 difference (T40) cooling step (T50) is homogenized milk fermentation step for culturing and fermentation temperature that is rich proximate to cooling are disclosed. Said rich step (T50) lactic acid fermentation after 5 to 10 days in 40 to 43 °C cooling milk culture time corresponding motor are disclosed. I.e., is set to 40 to 43 °C fermenting milk 1 species or 2 cooled in at least one lactic acid bacterium after seeding is pH 4. 0 To 5. 0 To about 5 to 10 hours until fermentation viable manner. The pH is 4. 0 To 5. 0 Fermented milk is rich manner until constant viscosity and lactic acid is formed by fermentation tank to improve or more flavor intensity for the term are disclosed. If rich milk pH is 4. 0 The lactic acid fermentation rate less than milk which does not constant due to rich flavor of ices and may cause a decrease in viscosity, pH is 5. 0 Exceeds sufficient fermentation should not make's oldest. Lactic acid bacteria include polyoxyethylene sorbitan, [...], vulgaris bacteria, such as can be optionally comprise [...]. (T60) homogenizing said 2 difference (T50) fermentation step is step 200 to 250 bar fermented milk fermented in a rich homogenizing pressure conditions are disclosed. The difference homogenizing fermented milk through third in 2 inserted into the cream of semiconductor and preventing the occurrence of further improving flavor can be. Said 2 difference (T70) homogenized milk cooling step is 20 to 25 °C after cooling a rich quick-substrate. Such a fermented milk carbohydrate, fat, 3 because of polyethylene to nutrient rich basic nutrients included in frequency unit, motion or labor [...] after which forms a first, lactic acid bacteria is collision number toxic substances wetting ability, fatigue recovery as well as flow tides. Most pathogenic fungi of generally about 30 minutes strong vinegar kill the porous layer and the height extent separated integrity utilized, microorganism made by fermentation of natural fermented herb vinegar main component which is acetic acid, citric acid, [...], [...], such as tartaric acid and organic solutions composed of 60 [...], these organic acid has a water while tissue is characterized in that the antioxidant that acts destroy the active oxygen harmful to the human body functions as a result of accumulated number stored motion or labor human urine disposable fermented dairy products by decomposing the functions to a printed wiring board by fatigue recovery effect on the number of passes is known. Days [...] obtained by rich natural fermentation vinegar and organic acids to react on each other well. Said natural fermented herb vinegar enzyme poured (U10), acetic acid (U20) fermentation step, including oxygen supplying involves (U30) made. Said enzyme is poured (U10) requires a heat treatment furnace container fruit wine fruit enzyme, leaf vegetables wine leaf vegetables in vitro enzyme are disclosed. To 1/3 to 1/2 container space filled with fruit enzyme and leaf vegetables enzyme is charged substrate. Fruit is apple, strawberry, grapes, times can be use, it is possible to drop 2 - 3 times after 10 seconds per 1L [...] fruit vinegar water wash water is dried to 3 to 5 minutes in cool wind March holes when the number c and a stand-alone number after seedless stand-alone, and also number stem alone, large fruit into the desired size and shell of the lowest slice, if number shell hadn't eaten in fruit shells thick stationary substrate. Leaf vegetables vegetables speaking and used as plant leaves, [...], cabbage lettuce, lettuce stem, [...] weight, low reduction, s [...], semi-[...], lettuce [...], [...], flower scale, scale curls, grape leaves, drop cabbage, [...], [...], [...] cabbage, Prunsoop cabbage, cabbage, by blocking, [...], cynara, the bulk of the middle, [...], [...], spinach, swimming, chicory etc.. 2 - 3 Drops per 10 seconds after water 1L [...] leaf vegetables cool wind in wash water drop vinegar 2 to 3 minutes times March is dried to a stand-alone number holes cut into the desired size after 2000. The fresh vegetables and fruit and leaves, various rich vitamin, mineral or the like which it frequency unit, fatigue recovery, promotion of metabolism rectification of number [...] substrate. Said acetic acid fermentation step comprises a vessel-packed fruit enzyme leaf vegetables (U20) enzyme (Weissella koreensi) is provided which reduces the by [...][...] lactic acid, acetic acid at about 30 °C [...] container sealed with the final acetic acid content after 4 to 5% by weight by culturing Lactobacillus degree is under or over. In lactic acid bacteria isolated from kimchi lactic acid bacteria is a relatively low-[...] 5 to 8 °C which best proliferation, recent research result-the fact that anti-obesity effective in generating [...][...] strains of lactic acid amino acid material megakaryocyte hydroxy then, quickly and a stand-alone number within the toxins, promote energy metabolism is significantly contribute to synthesizing component is known. The, said acetic acid fermentation with lactic acid bacterium inoculation in step (U20) is connected to a few and fermentation-[...][...] well simultaneously with various organic acid generating and disinfection effect fatigue recovery, waste discharge and promotion of metabolism is equal to in the trench. Said oxygen supply step (U30) inside the container then hung out [...][...] that a rotated for supplying oxygen to process are disclosed. The acetic acid productivity [...] caused by oxidation by using acetic acid ethyl alcohol fermentation developing oxygen by performing lock sections are disclosed. The temperature detector, and the acetic acid product formed [...] proceed, while gradually thicker is such [...] feeding of oxygen is equal to interfere. The, then the acetic acid fermentation container 42b by once per day [...] hung out the oxygen required can be supplied diffuse to the transfer direction. These procedures 50 degree to each other. On the other hand, with reference to the natural fermented herb vinegar that is added to said fruit enzyme is also 2, 70 to 90 parts by weight of 100 parts by weight fruit (V10) is able to be [...] preparing steps on raw material, said container is able to be prepared some [...] cutting thickness of stacked [...] (V20) is able to be poured on to the bottom, said first step is able to be prepared in a part of the first step by step increase [...] prepared fruit (V30) on said bag, said first step [...][...] fruit is cast into the is charged into said container, said portion [...][...] prepared on a fruit poured (V40) applied over the fruit, the fruit [...] cast into the sealed container and, where [...] temperature 20 to 30 °C, 40% relative humidity 35 to maintain the corresponding motor, selected from 25 to 35% fruit during fermentation [...][...] remains prepared if said predetermined time interval in a plurality of times vessel through kiln rest [...][...] having a fruit fermentation step on (V50), said container (V60) obtained on a fruit enzyme obtained every other step dispersed within the fermentation, where [...] matured by keeping them in the room temperature has been obtained (V70) made via fruit enzyme ripening step. In addition, the enzyme is added to said natural fermentation vinegar 3 also with reference to said leaf vegetables, leaf vegetables [...] 90 to 110 parts by weight of 100 parts by weight of raw material (W10) on preparing steps, said container bottom [...] prepared some cutting thickness of stacked [...] poured on to (W20), said leaf vegetables prepared in a part of the first step by step increase in vegetables (W30) preventing [...] prepared on said first step, said first step is charged into said leaf vegetables [...] is cast into the container, said portion preventing the leaf vegetables prepared [...] (W40) applied over the poured on vegetables, leaf vegetables and cast into the container is sealed with said [...], where [...] temperature 20 to 30 °C, 40% relative humidity 35 to maintain the corresponding motor, selected from 25 to 35% fruit during fermentation [...] remains prepared if said predetermined time interval in a plurality of times and rest [...] preventing vegetables on fermentation step (W50) rate of the vessel through, dispersed within said container preventing vegetables obtained step (W60) and the resultant enzyme obtained every other fermented liquid that has been [...] where room temperature storage for fermenting vegetables (W70) made via enzyme preventing aging step. [Process number 2] Said number 2 process (S20) is 10 to 100 parts by weight of said number 1 process (S10) made in basic form a mixture 20 parts by weight of a fermented milk [...] are disclosed. Wherein, said fermented milk carbohydrate, fat, 3 because of polyethylene to nutrient rich basic nutrients included in frequency unit, motion or labor [...] after which forms a first, lactic acid bacteria is collision number toxic substances would, like the other refreshment, 10 to 20 parts by weight and 100 parts by weight glucose [...][...] excitation fermented milk mixing processes and the inclusion of energy, vitamin, mineral, such as proteins useful nutrient rich, and activates the metabolism, further enhance taste and flavor. [Number 3 process] Said number 3 process (S30) is 80 to 100 parts by weight of said number 1 process (S10) is made [...] natural fermented herb vinegar 100 parts by weight of a functional form a mixture are disclosed. Wherein, said various organic acid generating and disinfection effect beneficial natural fermented herb vinegar health simultaneously fatigue recovery, particularly useful in promoting waste discharge and then, 80 parts by weight to 100 parts by weight natural fermented herb vinegar 100 [...] vinegar milk mixing followed by said functional mixture including base mixture rich mixture with a lactic acid bacteria killed when protein is solidified with preventing, lactic acid bacteria are returned adjusts prevent reproductive and, by reaction with acid water generating carbon dioxide so that producing so can be believed feel. [Number 4 process] (S40) 5 to 20 parts by weight of said base mixture said number 4 process is 100 parts by weight of a functional mixture said beverage form a mixture are disclosed. [Number 5 process] Process (S50) adding said drink mixes said number 5 is slightly go easy on the salt are disclosed. [Number 6 process] The process said number 6 (S60) packaging material for filling the container after it is salt added drink mixes are disclosed. As a result, the present invention according to the method number derived from citrus bath to high functional sports drink of number bath to human, as well as eliminating thirst, fatigue recovery, feeder cells, promotion of metabolism, various supplemental energy source can be included together as the left are disclosed. Laser diode, the present invention using a preferred embodiment detailed but, in the embodiment of the present invention has the specific range limited to, will be interpreted by the appended claims. In addition, knowledge of the NaOCl consultation answers are described, various modifications and applications of the present invention evaluates the embodiment from a heavy category and is within a range that the entire process is repeated disclosed. The present invention provides a method of producing a highly functional sports beverage, comprising: a first process of preparing a thick fermented milk, and preparing a naturally fermented vinegar; a second process of mixing 10-20 parts by weight of native honey per 100 parts by weight of the thick fermented milk to prepare a base mixture; a third process of mixing 80-100 parts by weight of baking soda per 100 parts by weight of the naturally fermented vinegar to prepare a functional mixture; a fourth process of mixing 5-20 parts by weight of the functional mixture per 100 parts by weight of the base mixture to form a beverage mixture; a fifth process of adding salt to the beverage mixture; and a sixth process of thermally sterilizing the beverage mixture mixed with the salt, and filling and packaging the same in container. According to the present invention, the highly functional sports beverage provides various functions including thirst relief, fatigue recovery, nutrition supply, metabolism promotion, and energy supply. COPYRIGHT KIPO 2017 Natural fermentation vinegar is made each preparing a fermented milk, a fermented milk is set to 8 to 13 minutes in 90 to 100 °C said sterilizing milk sterilizer and sterilization, to 150 to 200 bar pressure produced into milk sterilization conditions homogenizing 1 difference and homogenizing, homogenized milk cooling and secondary cooling 1, lactic acid after 5 to 10 days in 40 to 43 °C cooled milk culture fermentation time and corresponding motor of a dense phase, the homogenizing fermented milk to homogenize and 2 difference, a 20 to 25 °C homogenized milk cooling and subjected to a secondary cooling 2 made, said leaf vegetables and fruit enzyme in vitro enzyme input natural fermented herb vinegar container enzyme, container-packed fruit enzyme leaf vegetables enzyme is provided which reduces the by [...][...] lactic acid, sealed container after crude fermentation culturing [...] acetic acid and acetic acid, container [...] seconds if he then hung out [...] rotated and subjected to a process for preparing an oxygen supply for supplying oxygen made number 1 process; 10 to 20 parts by weight of 100 parts by weight of said basic mixture fermented milk [...] making process number 2; 100 parts by weight to 100 parts by weight of a functional mixture 80 [...] said natural fermentation vinegar making process number 3; 5 to 20 parts by weight of 100 parts by weight of said base mixture by mixing said functional mixture making drink mixes number 4 process; adding salt to said drink mixes number 5 process; and salt added with drink mixes including packaging process by charging the container after it is number 6 high functional sports drink of number bath method. According to Claim 1, said fruit enzyme, 100 parts by weight 70 to 90 parts by weight of raw material for preparing steps and is able to be [...] fruit, said container is able to be prepared some [...] cutting thickness of stacked [...] and is able to be input to the bottom, said first step is able to be prepared by said first step and increase [...] prepared fruit in a part of the bag, is cast into the first step said fruit [...][...] is charged into a container, said portion [...][...] prepared for a fruit poured and applied over the fruit, the fruit [...] cast into the sealed container and, where [...] temperature 20 to 30 °C, 40% relative humidity 35 to maintain the corresponding motor, selected from 25 to 35% is left [...][...] fruit during fermentation if said predetermined time interval and rest [...][...] prepared in a plurality of times for a fruit fermentation vessel through kiln and, dispersed within the fermented liquid obtained every other said container for a fruit enzyme obtained, that has been obtained where [...] matured by keeping them in the room temperature and subjected to a ripening fruit enzyme made bath method characterized by high functional sports drink of number. According to Claim 1, said leaf vegetables enzyme, 90 to 110 parts by weight of 100 parts by weight of leaf vegetables [...] steps and preparing raw material, said container bottom thickness of some cutting [...] prepared to [...] poured and stacked, said leaf vegetables prepared in a part of the first step by said first step and preventing increase [...] prepared vegetables, is cast into the first step said leaf vegetables [...] is charged into a container, said portion preventing vegetables prepared [...] applying poured and leaves on vegetables, leaf vegetables and cast into the container is sealed with said [...], where [...] temperature 20 to 30 °C, 40% relative humidity 35 to maintain the corresponding motor, selected from 25 to 35% fruit during fermentation [...] remains prepared if said predetermined time interval in a plurality of times and rest [...] vegetables and preventing over input fermentation container, said container and dispersed within the fermented liquid that has been obtained where [...] obtained enzyme obtained every other leaf vegetables and keeping them in the matured by aging at room temperature and subjected to a leaf vegetable enzyme made bath method characterized by high functional sports drink of number.
