JP4547450B2 - Garlic Pills Health Supplement Production Device and Method Containing Sockeye and Egg Yolk (AssistanceFoodManufacturingUnitUstingGarlicBeadMixedGinsengandEggYolkManufacturingMethodTherof) - Google Patents

Description

  The present invention relates to an apparatus and method for manufacturing garlic circle health supplements containing red yeast rice and egg yolk, and the peeled garlic is steamed, dried by steam heating in a vacuum state, rapidly cooled, and then crushed. The present invention relates to a process and a method of mixing and ripening red yeast rice extract and egg yolk, and an apparatus and method for producing a garlic circle health supplement containing red yeast rice and egg yolk.

  The important components of red yeast rice are glycosides, panaxen, polyacetylene compounds, nitrogen-containing components, flavonoids, vitamins (group B), trace elements, enzymes, anti-tumor Contains oxidizing substances, organic acids and amino acids. Scarlet has sedative and excitatory effects on the central nervous system and acts on the circulatory system to prevent hypertension and arteriosclerosis. In addition, it reduces hematopoiesis and blood sugar levels, protects the liver, acts on the endocrine system, indirectly acts on sexual behavior and reproductive effects, has anti-inflammatory and anti-tumor effects, and an anti-radiation effect on radiation It is known to protect and soften the skin. In addition, among the effects of red yeast rice, the most important thing is to make it an adaptogen (adaptogen) effect, which increases the ability of the body to protect against tears, various stresses and other harmful effects that come from the surrounding environment. Has been scientifically proven to be capable of adapting more easily.

  Garlic has 100 benefits, except for odor, and is referred to as a harmless one, and the pharmacological action of garlic is unlimited. It has been widely used as a medicine for a long time and has been praised as the best health food ever since its excellent effects ranging from simple diseases such as fatigue recovery and colds to adult diseases such as hypertension and heart disease, as well as cancer prevention. It has been. Furthermore, a component that emits a unique scent of garlic is a sulfur-containing compound, and a typical one is allicin. This is because allinin in garlic is produced by the enzyme coexisting allininase, which has more powerful sterilization and antibacterial activity than penicillin and has various bacteria such as colds, food poisoning and skin diseases. Although it is effective against sexually transmitted diseases, allicin from garlic binds to vitamin B1 to form allithiamine, but apart from vitamin B1, it is stored without being broken down in the body, increasing absorption and smoothing metabolism. Has an excellent tonic effect, such as improving physical strength. In addition, allicin in garlic is converted to “diallyl disulfite” by reduction, but this suppresses the development of cancer in the intestinal system. There was also a research announcement that gastric cancer and colon cancer can be prevented by eating one or two garlic at each meal.

“Activated allyl” component contained in garlic not only enhances sexual function by invigorating the blood, but also stimulates the sex glands by stimulating the cells and stimulating sex hormone secretion, as well as insensitivity And has the effect of treating impotence.
Egg yolk is composed of more than 66% lipids, and more than 30% of lipids are composed of phospholipids. Among these yolk phospholipids, the content of phosphatidyl choline, which is the chemical name of lecithin, accounts for the majority of the phosphatidyl choline, which is 69% or more. Phospholipid is a component of in vivo cell membranes and plays an extremely important role in human pathology and physiology. Lecithin influences the action of hormones, growth factors, neurotransmitters, etc. as a mediator role in cell function, while being a source of choline and plays an important role in cancer prevention. Furthermore, lecithin is known to reduce the amount of cholesterol in the blood and prevent blockage of blood vessels by cholesterol. Egg yolk lecithin is very widely used and widely used for pharmaceuticals, cosmetics and foods. As food, it is mainly used as an emulsifier, and its fatty acid content is similar to the fatty acid composition of breast milk, so it is also used as an essence oil in infant formula milk. Lecithin has high physiological function, strong emulsifying power, permeability to skin and storage stability, and is widely used for pharmaceuticals such as arteriosclerosis treatment agents and venous fat emulsifiers. Recently, Alzheimer type senile dementia treatment agent in Japan. The effect is also confirmed. In particular, animal egg yolk lecithin is known to be suitable for application because it is more stable to changes in heat and pH than plant lecithins such as ledricithin. Recently, the demand for lecithin in the food, pharmaceutical and biotech industries has been increasing rapidly.

As described above, garlic, red yeast rice, egg yolk, and the like have already been widely recognized for their effects, and each or a mixture thereof is widely used as a material for health supplements.
Japanese Patent No. 3527703 (Patent Document 1) “Method of producing garlic egg yolk” is a granulation process of granulating peeled garlic; a process of crushing; a process of mixing and producing a sheet and crushing Although it is related to a method for producing egg yolk, it has undergone a process of crushing after heating garlic, although it can erase the unique smell of garlic by turning off the activity of alinize, but it can be produced as an easy-to-eat food The basic antibacterial, anticancer, and antioxidative properties of garlic are allicin. However, the efficacy of allicin can be expected to be inadequate, and there is a problem that cannot be considered as appropriate garlic utilization. .
Furthermore, Japanese Published Patent No. 2003-153664 (Patent Document 2) “Garlic ...” is a processed food produced by crushing steamed garlic, stirring it with egg yolk, heating it at 60-100 ° C, and producing it in powder form. In this way, garlic is first steamed and then crushed in the same manner as Japanese Patent No. 35277703 (Patent Document 1) mentioned above, and the allicin component of garlic cannot be fully utilized.

  In addition, Korea Registered Patent No. 10-488199 (Patent Document 3) “Health Supplement Food Round Manufacturing Method Using Sockeye” uses raw ginseng with steam of water, black beans, ginger, garlic, barley stone and honey. It is a health supplement made in the process of steaming and drying, and it uses ingredients of black beans, ginger, garlic, barley stone, and honey in the process of producing ginseng into red yeast rice. Furthermore, when manufacturing into pills, there is no garlic treatment process by mixing pulverized garlic.

Japanese Patent No. 3527703 Japanese Patent Laid-Open No. 2003-153664 Republic of Korea Registered Patent No. 10-488199

Although the present invention produces garlic maru health supplements containing red yeast rice and egg yolk and garlic maru is produced as a health supplement, it is processed so that allicin components of garlic can be fully utilized, and at the same time garlic Attempts to produce health supplements that minimize the inherent odor of so that the health benefits of red yeast and egg yolk can be combined.
Furthermore, in manufacturing in the form of a circle, garlic maru health supplements containing red potato, egg yolk, and other honey, non-molding additives such as glutinous rice with saccharin, garlic polysaccharide, etc. Try to produce food.
Further, the object is to configure the apparatus so that the material is pulverized, mixed and aged in one container, and transferred to a molding machine to automatically complete the pill manufacturing process. There is.

  As a means for achieving the above object, the present invention provides a vacuum drying container provided with a sealing lid at the top and a space for accommodating contents therein; and one upper end of the vacuum drying container. And a compressor for sucking the inside air of the vacuum drying container and evacuating it; connected to the lower end of the vacuum drying container via a pipe and steam heat inside the vacuum drying container. Steam heat supply means for supplying the mixture; mixing means provided on the inner bottom surface of the vacuum drying container for crushing or pulverizing and mixing the contents charged into the vacuum drying container; and for the vacuum drying An egg yolk liquid supply container connected to the upper part of the container via a connecting pipe for supplying the red yeast liquid into the vacuum drying container; and an egg yolk supply container for supplying the egg yolk into the vacuum drying container; Inner peripheral edge of vacuum drying container A cold air supply means provided with a cold air supply pipe, for supplying cold air to the cold air supply pipe; connected to the lower stage of the vacuum drying container via a pipe, and supplied with the mixture from the vacuum drying container and kneaded A hydraulic extrusion molding machine for forming a round shape into a round shape; a first temperature sensor and a pressure sensor provided in the vacuum drying container; a second temperature sensor provided in the steam heat supply means And a compressor, steam heat supply means, cold air supply means, mixing means, red yeast liquid supply pipe connection valve, egg yolk supply pipe connection valve, and hydraulic extrusion according to the results and operating order of the temperature sensor and pressure sensor. It is characterized in that it is configured to include a control unit that comprehensively controls the molding machine.

  Further, when the garlic is added, the control unit drives the mixing means at a low speed so as to crush the garlic into large particles; for supplying steam to steam for a specified time Program code for operating the steam heat supply means; Program code for operating the compressor to vacuum dry garlic with steam heat supplied when steaming is completed; and vacuum dried when vacuum drying is completed Program code for driving the cooling device to rapidly cool the garlic; program code for driving the mixing means at medium speed so that the garlic is finely pulverized when cooling is completed; A program that drives the red yeast liquid supply pipe connection valve and the egg yolk supply pipe connection valve to put the egg yolk into the vacuum drying container. A program code for driving the mixing means at a high speed to mix garlic, red yeast liquid and egg yolk; and a program code for aging the mixed garlic, red yeast liquid and egg yolk for a certain time; In order to do so, it is characterized by having a program code for driving the hydraulic extruder.

  Furthermore, after peeling the harvested garlic, the garlic washing step of removing foreign substances and washing with water 2-3 times; the crushing step of cutting the washed garlic into a large particle size using a mixing means; Steaming to inactivate the cleaved garlic enzyme and steaming at 110-120 ° C. for 5-10 minutes; supplying steam heat at 110-120 ° C. for 30 minutes, and vacuum A vacuum drying process in which pressure is supplied and vacuum dried; a cooling process in which garlic heated and dried at 110 to 120 ° C. is forcibly rapidly cooled to 15 to 20 ° C .; and garlic that has been cooled is mixed using a mixing means. Pulverizing step to finely pulverize to 150-200 mesh (mesh); 55-65% by weight of pulverized garlic; A mixing step of adding and mixing; an aging step of aging the mixed material for 8 to 10 hours; a ripening step; and a kneaded product that has undergone the aging step in a fixed size with a hydraulic extruder It is characterized in that it is formed by a molding and rounding process in which it is molded so as to pass through the extrusion hole and rounded into a diameter of 5 to 6 mm by a rounding machine.

  Furthermore, the garlic crushed between the crushing step and the steaming step is left as it is for 10 minutes, and further has a resting time for facilitating the conversion to allicin by the action of the enzyme.

The composition of the present invention as described above combines the effects of garlic, soy sauce and egg yolk, which are widely known in the world, to improve intestinal function as well as to prevent cardiovascular disease, Taking into account inconvenient points, it is made of powder and is formed into a round shape so that it can be easily taken. Further, it promotes metabolism and blood circulation of the user, and can maintain the health at all times.
Furthermore, since garlic, red yeast rice, and egg yolk can be mixed, pulverized and matured through a single device, there is an effect that the manufacturing operation is simplified.
Furthermore, since manufacturing operations are sequentially performed by a series of automatic processes, a large amount of health food can be produced with a small number of human powers.

  Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. First, reference numerals are added to components in each drawing so that the same components have the same reference numerals as much as possible even if they are displayed on other drawings. It should be noted. Further, in the following description of the present invention, detailed description will be omitted if it is determined that a specific description of a related known function or configuration unnecessarily impairs the gist of the present invention.

FIG. 1 is a configuration diagram of a health supplement pill manufacturing apparatus containing garlic, red yeast rice, and egg yolk.
FIG. 2 is a flowchart of a method for producing a health supplement pill containing garlic, red yeast rice, and egg yolk. As illustrated, the present invention is roughly divided into a vacuum drying container (100), a compressor (200), and a steam. A heat supply means (300), a cold air supply means (400), a mixing means (500), a red yeast liquid supply container (600), an egg yolk supply container (700), and a hydraulic extruder (900) , Consisting of various valves, sensors and control unit (1000).

  The vacuum drying container (100) is formed in a cylindrical shape or a polygonal cylinder, and is provided with a sealing lid (110) at the top, and after the garlic is charged, the lid is closed to seal the container. Therefore, a compressor (200) is installed at one upper end of the vacuum drying container (100) via a pipe, and the vacuum required for the vacuum drying container (100) is continuously generated by driving the compressor (200). Can be made.

A pipe for supplying steam heat and a steam providing means (300) are additionally installed at one lower end of the vacuum drying container (100). In the steam heat supply means (300), steam of necessary heat is provided. The high temperature steam is put into the vacuum drying vessel through the pipe.
At this time, after steaming with high-temperature steam, the compressor (200) is driven to maintain a vacuum level of about 4mmHg-0.2mmHg. Steam is forcibly discharged to the outside and vacuum dried. Steam discharged into the container (100) is discharged to the outside while uniformly contacting the garlic at a high speed. As a result, the steam heat contained in the steam is supplied to the garlic, and the steam is removed to the outside at a high speed, so that the garlic moisture present inside the vacuum drying vessel is removed and dried at an extremely high speed. Is made.

  The mixing means (500) is provided on the bottom surface of the vacuum drying container, and the garlic is crushed and crushed while rotating by the rotational force of the motor (510) installed in the lower part. When mixing the liquid smoke, it is driven so that the materials are mixed smoothly. When crushing garlic, the mixing means is driven at a relatively low speed. When crushing garlic, the mixing means is driven at a medium speed, and when mixing garlic with other materials, the speed is relatively high. The mixing means is driven and the driving speed of the mixing means is adjusted to adjust the degree of garlic crushing, so that the mixing means is rotated at a high speed so that smooth mixing with other materials is performed. .

Furthermore, a red yeast liquid supply container (600) and an egg yolk supply container (700) are provided in the upper part of the vacuum drying container (100). The supply pipe and egg yolk supply container (600) of the red yeast liquid supply container (600) are provided. 700) is connected to the vacuum drying vessel (100), and each is provided with a connecting valve. The connecting valve is controlled to determine the input amount and timing, and is specified in advance via the supplying pipe. A sufficient amount of red yeast liquid and egg yolk are put into the vacuum drying container (100) and mixed with garlic that has already been put.
Furthermore, a cold air supply means (400) is connected to one end of the vacuum drying container (100), and the cold air is transmitted to the refrigerant pipe (410) existing inside the container, so that the inside of the vacuum drying container (100) is Heat exchange is performed so that it is rapidly cooled within a certain temperature range. Of course, pipes and valves are provided, and the cool air supply time and open / close availability are determined by the valves.
When mixing and ripening of garlic, red yeast rice and egg yolk is completed through the vacuum drying container (100), it is transmitted to the hydraulic extruder (900) through the pipe, and manufactured in a round shape through the formation and transmission process. Completed.

Furthermore, a first temperature sensor (810) and a pressure sensor (820) are installed inside the vacuum drying container (100), and a second temperature sensor (830) is installed in the steam heat supply means (300), In addition, the second first temperature sensor (810, 830) and the pressure sensor (820) are connected to the controller (1000) to enable control according to the temperature.
Accordingly, the control unit (1000) is connected to the compressor (200), the steam heat providing means (300) and the valve (310), the cold air supply means (400), the mixing means motor (510), and the red pepper liquid supply pipe connection. It is connected to the valve (610), the egg yolk supply pipe connection valve (710) and the hydraulic extruder valve (810), and the garlic is automatically steamed, dried and crushed according to the temperature conditions and process sequence. In addition, after the bean paste and egg yolk are mixed and mixed evenly, the hydraulic extruder valve (810) is released and put into the hydraulic extruder (900) to enter the molding and transmission process. To do.

Hereinafter, the operation of the present invention will be described as follows.
First, garlic is washed, put into a vacuum drying container (100), and crushed into a large particle size by using a mixing means. At this time, the particle size is such that the cells of garlic are destroyed and the activity of Ariners contained in the cells is induced so that allin is converted to allicin. At this time, the mixing means operates at a relatively low speed so that the garlic is crushed with a large particle size. It is not necessary to limit the particle size of the garlic to be crushed as described above, but it is sufficient to crush it with a large particle size. The crushed garlic has a 10 minute rest period to facilitate conversion to allicin by the action of the enzyme.
Thereafter, the steam heat is supplied to the vacuum drying container (100) by heating the steam heat at 110 to 120 ° C. by the steam heat supply means (300), and the garlic is steamed for 5 to 10 minutes. Since the second temperature sensor (830) is attached to the steam heat supply means (300), the control unit (1000) grasps this, releases the valve (310), and is heated to a necessary temperature. Steam can be charged into a vacuum drying vessel.

Thereafter, when the drying process proceeds, the time for supplying steam is preferably 30 minutes, and when it is 30 minutes or less, the drying is insufficient, and when it exceeds 30 minutes, the drying is excessive and the pulverization of garlic becomes difficult in a fine grinding process. Accordingly, in the present invention, steam heat is supplied to 110 to 120 ° C. for 30 minutes to heat and dry the garlic.
At this time, the steam generated in the drying process operates the compressor (200) and is forced to exhaust, thereby allowing fast drying. That is, the control unit (1000) operates the compressor (200) to maintain the vacuum drying container in a vacuum state so that quick drying can be performed.

When the steam heat is supplied for a necessary time, the valve (310) is closed to shut off the supply of the steam heat, the cold air supply means (400) is operated, and the steam heat supply means (400) is installed inside the vacuum drying container (100). As the refrigerant moves along the refrigerant pipe (410), the garlic that has been dried in the vacuum drying container (100) is rapidly cooled. The reason why the steamed and dried garlic is rapidly cooled is that the active ingredient of garlic is destroyed when high heat is maintained. Therefore, in the present invention, as soon as the steam heat supply is completed, the dried garlic is cooled, and the active ingredient of garlic can be prevented from being destroyed.
When the garlic is cooled, the mixer motor (510) is operated to rotate the mixing means (500), so that the garlic present in the vacuum drying container (100) is uniformly crushed. .

Thereafter, when pulverization of garlic is completed, the operation of the mixing means (500) is interrupted, the supply pipe connection valves (610, 710) connected to the red yeast liquid and the yolk are opened, and the red yeast liquid and the yolk are used for vacuum drying. The container (100) is charged.
When the red bean liquid and egg yolk are put into the vacuum drying container (100), the mixing means (500) is rotated again to be mixed with garlic. At this time, the mixing means (500) is rotated at a relatively high speed so that the red bean juice, egg yolk and garlic are uniformly mixed.
Then, the red bean juice, egg yolk and garlic are mixed uniformly, and then ripened for a certain period of time, the valve (910) is released and moved to the hydraulic extruder (900), and the hydraulic extruder is used. In a round shape.

The processing steps of the present invention can be summarized as follows with reference to FIG.
(First step): Garlic washing step and crushing step After peeling the harvested garlic skin, remove foreign substances, wash with water 2-3 times, crush to a large particle size using mixing means 10 Leave for a minute.

(2nd process): The process of drying after ripening in order to eliminate the smell peculiar to garlic. In order to improve the taste while removing the smell of peculiar garlic generated from garlic, it is 5 to 5 with steam at 110 to 120 ° C. Steam for 10 minutes, then heat the garlic with steam under vacuum, remove moisture and dry quickly.
At this time, the heating temperature for drying is 110 to 120 ° C., and the heating time is suitably 30 minutes. If dried too much, the garlic viscous material is dried and formed into a round shape, so that the viscosity of the powder drops and molding becomes difficult.
If the temperature exceeds 120 ° C., the garlic burns and the garlic odor is generated, which is unsuitable. If the temperature is 110 ° C. or less, the heating time is long, and the garlic-specific odor cannot be eliminated.
By treating at 110 to 120 ° C., the garlic odor can be effectively eliminated, and the destruction of garlic components due to heat can be minimized without prolonging the drying time.
Therefore, in the present invention, steam heat was supplied to the garlic in a vacuum state of 110 to 120 ° C. and dried for 30 minutes.

(3rd process): Cooling process The garlic heat-dried at 110-120 degreeC is forcedly cooled rapidly to 15-20 degreeC.
After the heat treatment in the second step, the garlic odor cannot be removed by natural cooling. Of course, white powder saccharides adhere to the surface portion and the production process is inconvenient, and it is not easy to form a round shape.
Therefore, by rapidly cooling the garlic after the heat treatment, it is easy to handle and the odor inherent to garlic can be eliminated.

(Fourth step): Crushing step The garlic that has been cooled is pulverized using mixing means. Crush to 150-200 mesh to facilitate round molding.
(Fifth Step): Mixing Step Add 10-20% by weight of red bean solution and 20-30% by weight of egg yolk to 55-65% by weight of crushed garlic and mix.
When the garlic content is mixed at less than 55% by weight, the mixing ratio of the red bean juice and egg yolk increases relatively. However, the physical properties of the mixture are so thin that the cutting process is not possible. It is not enough to play. On the other hand, if 65% by weight or more is mixed, the physical properties of the mixture will be unsatisfactory.
The reason why the mixed amount of red yeast rice liquid is 10 to 20% by weight is also as described above.
As already known, egg yolk increases high-density lipoprotein (HDL) in the body and lowers low-density lipoprotein (LDL), but egg yolk is also a component of phospholipids. It is unsuitable to mix more than 30% by weight because the value is rather increased. Furthermore, mixing at less than 10% by weight is an insufficient amount to utilize the egg yolk component.
Therefore, in the present invention, 55 to 65% by weight of pulverized garlic is mixed with 20 to 20% by weight of red bean juice and 20 to 30% by weight of egg yolk so that the rounding process is facilitated, and the nutrition is uniform. Be able to provide distributed garlic circles.

(6th process): Aging process When mixing is completed, it passes through an aging process for 8 to 10 hours.
Through the aging process for 8 to 10 hours, the lipid components of garlic and garlic due to the emulsifying effect of egg yolk can be melted well, and allicin of garlic binds with vitamin B of egg yolk and is easily absorbed in the body Convert to That is, allicin is converted to a stable form of allyl thiamine. Furthermore, the garlic odor can be more effectively removed.
(Seventh step): Molding and rounding step The kneaded product after completion of ripening in the above step is shaped by a hydraulic extrusion molding machine so as to pass through an extrusion hole of a constant diameter, and with a rounding machine Cut into a round shape with a diameter of 5 to 6 mm.
Hereinafter, the present invention will be described more specifically by way of examples. These examples are only for explaining the present invention, and it is obvious to those skilled in the art that the scope of the present invention is not limited to these examples by the gist of the present invention. is there.

(First step): Garlic washing step and crushing process The harvested garlic was peeled to remove foreign substances, washed three times with water, then crushed with a large particle size and left for 10 minutes.
(Second step): Steaming to remove odors peculiar to garlic and then drying The steamed garlic is steamed for 10 minutes at 120 ° C and then steamed at 120 ° C for 30 minutes under vacuum. Served for quick drying for a minute.
(3rd process) :; Cooling process The garlic heat-dried at 110-120 degreeC was rapidly cooled at 20 degreeC.
(4th process) :; Crushing process The garlic which cooling completed was made into the powder of 200 mesh using the grinder.
(Fifth Step) :; Mixing Step To 60% by weight of pulverized garlic, 20% by weight of red yeast rice liquid and 20% by weight of egg yolk were added and mixed.
(Sixth step): Aging process When the mixing was completed, an aging process was performed for 10 hours.
(Seventh step): Molding and rounding step The kneaded product which has been matured in the above step is mixed with a hydraulic extrusion molding machine so as to pass through an extrusion hole having a constant diameter. Cut into a 6 mm round shape.

(First Step): Garlic washing step and crushing step The garlic was peeled off to remove foreign substances, washed twice with water, crushed into thick particles and left for 10 minutes.
(Second step): Steaming and drying to remove the odors peculiar to garlic Serving steamed garlic for 10 minutes at 120 ° C and steaming, then providing 120 ° C for 30 minutes under vacuum And dried quickly.
(Third Step): Cooling Process The heat-dried garlic that had passed through the second step was forcibly cooled to 15 ° C.
(Fourth Step): Crushing Step The garlic that had been cooled was put into a pulverizer to produce 150 mesh powder.
(Fifth step): mixing step 20% by weight of red yeast rice liquor and 25% by weight of egg yolk were added to 55% by weight of pulverized garlic and mixed.
(Sixth step): Aging process When mixing was completed, a aging process was performed for 9 hours.
(Seventh step): Molding and rounding step The mixed kneaded material that has been aged in the above step is molded with a hydraulic extrusion molding machine so as to pass through an extrusion hole of a constant diameter, and is rounded by a rounding machine with 5-6 mm. Cut into a round shape.

(Comparative Example 1)
Although the same as in Example 1, it was vacuum dried for 40 minutes in the second step (drying step). As a result, the viscous material of garlic was dried, white powder was formed on the surface of the garlic, and when forming into a pill, the viscosity of the powders dropped and it was difficult to form.
(Comparative Example 2)
Although the same operation as in Example 1 was performed, the vacuum drying temperature was 130 ° C. in the second step (drying step). As a result, garlic burned and a bad odor was generated, which was inappropriate.

(Comparative Example 3)
Although the same operation as in Example 1 was performed, the vacuum drying temperature was 100 ° C. in the second step (drying step). As a result, many garlic odors were generated from the finished garlic circle, which was inappropriate.
(Comparative Example 4)
Although it was carried out in the same way as in Example 1, the garlic content was mixed at 50% by weight in the fifth step (material mixing step). The physical properties of the mixture became thin, and there was a disadvantage that the rounding process could not be performed.

(Comparative Example 5)
Although the same operation as in Example 1 was carried out, however, the garlic content was mixed in the fifth step (material mixing step) at 70% by weight or more, but this was not suitable for the rounding step due to the physical properties of the mixture. It was.
The composition of the present invention is not invented for therapeutic purposes, and can be used to improve health of the body by taking patiently and can lead a healthy and vibrant life. It is a thing, has a hangover-relieving effect, has a function to recover from fatigue, and particularly protects the gastrointestinal and intestines, and if a healthy person continuously takes 3 to 5 capsules twice a day, fatigue It is designed to maintain health with recovery.
In particular, the effects of garlic, red yeast rice, and egg yolk according to the present invention are well known to academia and the general public, and are combined so that more effective effects can be exhibited to activate each organ of the body. It is a composition.
Thus, although described in connection with the preferred embodiment to which this invention refers, various other modifications and variations may be made without departing from the spirit and scope of the invention. Accordingly, the appended claims will include such modifications and variations as fall within the true scope of the invention.

FIG. 1 is a block diagram of a health supplement pill manufacturing apparatus containing garlic, red yeast rice, and egg yolk. FIG. 2 is a flowchart illustrating a method for producing a health supplement pill containing garlic, red yeast rice, and egg yolk.

Explanation of symbols

100: Vacuum drying container 200: Compressor 300: Steam heat supply means 400: Cold air supply means 500: Mixing means 600: Sockeye liquid supply container 700: Egg yolk supply container 810: First temperature sensor 820: Pressure sensor 830: Second Temperature sensor 900: Hydraulic extruder 1000: Control unit

Claims (4)

A vacuum drying container (100) provided with a sealing lid at the top and provided with a space for storing the contents therein;
A compressor (200) connected to an upper end of the vacuum drying container via a pipe and sucking the air inside the vacuum drying container to make it vacuum;
Steam heat supply means (300) connected to a lower end of the vacuum drying container via a pipe and supplying steam heat into the vacuum drying container;
A cold air supply pipe (400) provided with a cold air supply pipe at the inner peripheral edge of the vacuum drying container, and supplying cold air to the cold air supply pipe;
Mixing means (500) provided on the inner bottom surface of the vacuum drying container for crushing, pulverizing, or mixing the contents charged into the vacuum drying container;
Connected to the upper part of the vacuum drying container through a connecting pipe, the red yeast liquid supply container (600) for supplying the red yeast liquid into the vacuum drying container; and supplies the egg yolk into the vacuum drying container An egg yolk supply container (700) for;
A hydraulic extruder (900) connected to the lower stage of the vacuum drying container via a pipe, supplied with the mixture from the vacuum drying container, and formed into a round shape by cutting the kneaded material;
A first temperature sensor (810) and a pressure sensor (820) installed inside the vacuum drying container;
A second temperature sensor (830) installed inside the steam heat supply means;
Compressor, steam heat supply means, cold air supply means, mixing means, red yeast liquid supply pipe connection valve, egg yolk supply pipe connection valve and hydraulic extrusion according to the results of the temperature sensor and pressure sensor, and the order of operation An apparatus for producing a garlic circle health supplement containing red yeast rice and egg yolk, comprising a control unit (1000) for overall control of the molding machine. The control unit (1000)
A proclam cord that drives the mixing means at a low speed so as to crush the garlic into thick particles when garlic is added;
A program code that drives the steam heat delivery means to supply and steam the steam for a specified time;
A proclam cord that runs a compressor to vacuum dry the garlic with steam heat when steaming is complete;
A program code that drives a cooling device to cool the vacuum-dried garlic when vacuum drying is completed;
A proclam cord that drives the mixing means at medium speed so that the garlic is finely crushed when cooling is completed;
A proclam cord for driving the red yeast liquid supply pipe connection valve and the egg yolk supply pipe connection valve in order to put the red yeast liquid and egg yolk into the vacuum drying container when the garlic is crushed;
A program code that drives the mixing means at high speed to mix garlic with red yeast rice and egg yolk;
A proclam cord for aging the mixed garlic, red yeast rice and egg yolk for a certain period of time;
The apparatus for producing a garlic pill health supplement containing red yeast rice and egg yolk according to claim 1, characterized in that it has a procrum cord for driving a hydraulic extruder for manufacturing in a round shape. A garlic washing process in which the harvested garlic is peeled to remove foreign substances and washed with water 2-3 times;
Crushing step of cutting the washed garlic into thick particles using a mixing means;
A steaming process in which steam is provided and steamed at 110-120 ° C. for 5-10 minutes to inactivate the cleaved garlic enzyme;
A vacuum drying step of supplying steam heat at 110 to 120 ° C. for 30 minutes and supplying a vacuum pressure to vacuum dry;
A cooling step of forcibly and rapidly cooling garlic heat-dried at 110 to 120 ° C. to 15 to 20 ° C .;
A pulverization step of finely pulverizing the cooled garlic with 150 to 200 mesh using a mixing means;
A mixing step of adding 55 to 65% by weight of pulverized garlic and adding 10 to 20% by weight of red bean juice and 20 to 30% by weight of egg yolk;
An aging step of aging the mixed material for 8-10 hours;
The kneaded product that has undergone the aging process is molded so as to pass through an extrusion hole having a constant diameter with a hydraulic extruder, and is molded into a round shape having a diameter of 5 to 6 mm with a rounding machine A method for producing a dietary supplement of garlic containing eggplant and egg yolk, characterized in that the process is performed in a process.   The garlic crushed between the crushing step and the steaming step is further left for 10 minutes, and further has a resting time for facilitating the conversion to allicin by the action of an enzyme. And a method for producing a garlic pill health supplement containing egg yolk.

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