KR0133161B1 - Wormwood extract - Google Patents
Wormwood extractInfo
- Publication number
- KR0133161B1 KR0133161B1 KR1019940011230A KR19940011230A KR0133161B1 KR 0133161 B1 KR0133161 B1 KR 0133161B1 KR 1019940011230 A KR1019940011230 A KR 1019940011230A KR 19940011230 A KR19940011230 A KR 19940011230A KR 0133161 B1 KR0133161 B1 KR 0133161B1
- Authority
- KR
- South Korea
- Prior art keywords
- mugwort
- extract
- oil
- added
- edible
- Prior art date
Links
- 239000001522 artemisia absinthium l. herb extract Substances 0.000 title description 2
- 229940119569 wormwood extract Drugs 0.000 title description 2
- 235000003261 Artemisia vulgaris Nutrition 0.000 claims abstract description 42
- 240000006891 Artemisia vulgaris Species 0.000 claims abstract description 37
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 claims abstract description 14
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 14
- 238000002845 discoloration Methods 0.000 claims abstract description 8
- 239000004471 Glycine Substances 0.000 claims abstract description 7
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract description 7
- 235000017557 sodium bicarbonate Nutrition 0.000 claims abstract description 7
- NWUYHJFMYQTDRP-UHFFFAOYSA-N 1,2-bis(ethenyl)benzene;1-ethenyl-2-ethylbenzene;styrene Chemical compound C=CC1=CC=CC=C1.CCC1=CC=CC=C1C=C.C=CC1=CC=CC=C1C=C NWUYHJFMYQTDRP-UHFFFAOYSA-N 0.000 claims abstract description 3
- 239000003456 ion exchange resin Substances 0.000 claims abstract description 3
- 229920003303 ion-exchange polymer Polymers 0.000 claims abstract description 3
- 239000000843 powder Substances 0.000 claims abstract description 3
- 239000010617 anise oil Substances 0.000 claims abstract 2
- 239000000203 mixture Substances 0.000 claims abstract 2
- 239000000341 volatile oil Substances 0.000 claims description 8
- 235000009051 Ambrosia paniculata var. peruviana Nutrition 0.000 claims description 6
- 235000003097 Artemisia absinthium Nutrition 0.000 claims description 6
- 235000017731 Artemisia dracunculus ssp. dracunculus Nutrition 0.000 claims description 6
- 239000001138 artemisia absinthium Substances 0.000 claims description 6
- 230000006866 deterioration Effects 0.000 claims description 6
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 claims description 6
- 239000003921 oil Substances 0.000 claims description 5
- 238000004332 deodorization Methods 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 2
- 238000000227 grinding Methods 0.000 claims description 2
- 239000010632 citronella oil Substances 0.000 claims 1
- 238000005507 spraying Methods 0.000 claims 1
- 235000013343 vitamin Nutrition 0.000 abstract description 7
- 239000011782 vitamin Substances 0.000 abstract description 7
- 229940088594 vitamin Drugs 0.000 abstract description 7
- 229930003231 vitamin Natural products 0.000 abstract description 7
- 230000007935 neutral effect Effects 0.000 abstract description 3
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 239000003381 stabilizer Substances 0.000 abstract description 2
- 230000036425 denaturation Effects 0.000 abstract 2
- 238000004925 denaturation Methods 0.000 abstract 2
- 239000001293 FEMA 3089 Substances 0.000 abstract 1
- 230000015556 catabolic process Effects 0.000 abstract 1
- 238000006731 degradation reaction Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 8
- 238000000034 method Methods 0.000 description 6
- 235000019640 taste Nutrition 0.000 description 6
- 240000001851 Artemisia dracunculus Species 0.000 description 5
- 229930002875 chlorophyll Natural products 0.000 description 5
- 235000019804 chlorophyll Nutrition 0.000 description 5
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 description 5
- 230000006378 damage Effects 0.000 description 5
- 238000010411 cooking Methods 0.000 description 4
- 238000004108 freeze drying Methods 0.000 description 4
- 238000001694 spray drying Methods 0.000 description 4
- 241000209094 Oryza Species 0.000 description 3
- 235000007164 Oryza sativa Nutrition 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 235000009566 rice Nutrition 0.000 description 3
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 2
- 230000002378 acidificating effect Effects 0.000 description 2
- 238000003306 harvesting Methods 0.000 description 2
- 229910052739 hydrogen Inorganic materials 0.000 description 2
- 239000001257 hydrogen Substances 0.000 description 2
- 239000011777 magnesium Substances 0.000 description 2
- 229910052749 magnesium Inorganic materials 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000016904 Citrus x jambhiri Nutrition 0.000 description 1
- 244000114646 Citrus x jambhiri Species 0.000 description 1
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 description 1
- 240000004760 Pimpinella anisum Species 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000013467 fragmentation Methods 0.000 description 1
- 238000006062 fragmentation reaction Methods 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 125000004435 hydrogen atom Chemical group [H]* 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 230000007721 medicinal effect Effects 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/40—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added
- A23P10/47—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added using additives, e.g. emulsifiers, wetting agents or dust-binding agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/14—Extraction
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Medicines Containing Plant Substances (AREA)
- Non-Alcoholic Beverages (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
본 발명은 자연에서 서식하는 식용 쑥을 그 엽록소의 녹색과 독특한 향기 및 영양성분을 손실하지 않고 자연 그대로를 유지하면서 추출하여 저장함을 특징으로 한 식용 쑥 추출물에 관한 것이다.The present invention relates to an edible mugwort extract, which is characterized by extracting and storing the edible wormwood inhabiting in nature without losing the green and unique fragrance and nutrients of the chlorophyll.
자연산 쑥은 각종 유기산, 정유, 비타민 등이 다량 함유되어 있고 그 향기가 독특하여 예로부터 것으로써 떡이나 국수 등에 많이 사용하고 악용으로도 복통, 토사의 치료 및 지형제 등을 애용되어 왔으며, 특히, 식용으로 사용할 때에는 약간 쌉쌀한 맛이 있어서 입맛이 떨어지는 환절기나 화환자에게 쑥떡이나 쑥국으로 조리하여 먹이게하면 입맛을 돋우는데 좋은 효과가 있다.Natural mugwort contains various organic acids, essential oils, vitamins, etc., and its scent is unique, and it has been used for rice cakes and noodles for a long time. When used for food, it has a bit of a bitter taste, so if you have a seasoned season or a garland that is poorly cooked, you can cook it with mugwort rice cake or mugwort soup.
그러나 이와 같은 쑥은 현재까지의 조리방법에는 채취 즉시 국이나 떡에 넣어서 식용으로 할 수는 있으나 채취 후 장기간 보존하게되면 자연상태로의 보존이 이루어지지 못하므로 그 고유한 향과 맛이 떨어질 뿐 아니라 고유한 녹색 쑥의 색깔을 유지하지 천연 쑥으로의 맛과 향을 맛보지 못하여 장기간 보존 후 이를 각종 음식물에 첨가하여 조리하기 위하여는 장기간 자연상태로 보존하여야만 되는 어려움과 첨가 및 조리방법에 있어서도 자연그대로의 신선도가 유지되지 못한 상태를 기간적으로 정확하게 적용하는 어려움이 많아서 식용 쑥을 자연 그대로인 상태에서 장기간 보존하였다가 각종 음식물에 첨가하여 식용하는 예는 현재까지 그 실시가 불가능한 상태였었다.However, the wormwood can be put to soup or rice cake immediately after harvesting for edible cooking. However, if it is preserved for a long time after harvesting, it will not be preserved in its natural state. It does not maintain the unique green mugwort color, but does not taste the taste and aroma of natural mugwort, and in order to cook it after adding it to various foods after long-term preservation, it is difficult to keep it in a natural state for a long time, It is difficult to apply the state that freshness is not maintained for a long period of time so that the edible mugwort was preserved for a long time in its natural state and added to various foods for edible so far it has not been possible to implement it.
본 발명은 대 자연에서 대량으로 서식하는 식용 쑥을 탁월한 그 맛과 향 및 약효 등에 비추어 다방면에 이용할 수 있도록 쑥으로부터 자연 그대로의 색상과 맛, 향 및 영양 성분을 유지하면서도 장기간 보존이 가능하고 보존하였다가 각종 음식물에 첨가시에는 다른 별개의 공정에 의한 전처리가 필요없이 여타 첨가제와 동일시간에 함께 첨가하여 조리할 수 있고 열과 압력 또는 산. 알칼리 중에서도 변질, 변색, 탈향, 탈취되지 않아 조리후에도 자연 쑥 그대로의 쑥의 특징을 유지할 수 있게 한 것으로써 이를 좀더 구체적으로 상세히 설명하면 다음과 같다.In the present invention, edible mugwort inhabited in large quantities in nature can be used for various purposes in view of its excellent taste, aroma, and medicinal effects, while maintaining the color, taste, aroma and nutritional ingredients of the native from the mugwort, and preserving it for a long time. When it is added to various foods, it can be cooked together with other additives at the same time without the need for pretreatment by other separate processes. Since it does not change, discolor, deodorize, or deodorize among alkalis, it is possible to maintain the characteristics of the mugwort as it is even after cooking.
쑥의 변질이나 변색 또는 탈취 방지를 위하여 이온 교환수지를 통과시켜 정제한 순수 이온수를 산도(PH)를 중성으로 엄격히 조정한 다음, 천연 정유(아니스유, 세트로넬라유, 텔레반유등)와 글리신을 적량씩 첨가하여 혼련한 이온수조를 제거한 상태에서 일상적인 방법으로 녹즙기를 통하여 압착시켜 즙액을 추출한 다음 중탄산 나트륨과 소금을 첨가하여 가열 수증기 분위기에서 무상(霧相)으로 분무하면서 건조시켜 분말화 하거나 동결 건조시켜서 쑥 추출 분말을 얻는다.To prevent the deterioration, discoloration, or deodorization of wormwood, pure ionized water purified by ion exchange resin is strictly adjusted to pH (neutral) and natural essential oils (anis oil, setronella oil, televan oil, etc.) and glycine After adding the appropriate amount and kneading the ionized water tank, it is compressed through a green juicer in the usual way to extract the juice solution, and then added by sodium bicarbonate and salt, sprayed and dried in a vaporized state in a heated steam atmosphere to be powdered or frozen. Dry it to obtain mugwort extract powder.
이상에서 첨가되는 각 물질의 양은 특별히 제한되지는 않으나 바람직하기는 재료 식용 쑥에 대하여 중량비 약 2% 이하로도 가능하다고 본다.The amount of each substance added above is not particularly limited, but it is preferable that the weight ratio is about 2% or less with respect to the material edible mugwort.
이와같이 구성되는 본 발명에서, 이온 교환수를 사용하는 것은 물속에 들어 있늘 각종 유기물이나 무기물의 작용에 의하여 쑥의 변질, 변색이나 특수향의 탈취등이 없도록 하기 위한 것이며, 산도(PH)를 중성으로 한것은 쑥의 착즙 과정에서 쑥의 엽록소에 들어 있는 마그네슘이 물이 산성일 경우에는 수소로 치환되어 엽록소의 녹색이 녹갈색으로 변하게 되므로 이를 방지하기 위함이고, 물이 알칼리성일 경우에는 쑥 속에 들어 있는 비타민류(A,C,D등)가 파괴되는 성질이 있으므로 이를 방지하여 쑥 본래의 자연녹색과 비타민류의 파괴를 막아 원래대로 색상과 성분을 유지하기 위한 것이고 상기에서 사용되는 천연 정유로는 아니스유, 시트로넬랑, 텔레빈유 중 어느 하나를 선택 사용할 수 있으며, 이와 같은 천연 정유를 사용하는 것은 식용쑥이 함유하고 있는 정유 성분인 쑥향이 상기 첨가되는 천연 정유분의 취발속도와 보조를 맞추어 느리게 휘산되도록 하거나 휘산을 억제하여 쑥 본래의 특유한 향을 유지 보존하기 위한 것이고, 상기에서 글리신을 첨가한 것은 식용 쑥 추출물의 가공, 저장, 수송사용할 때 열이나 알칼리 등으로 인한 비타민류의 변질, 파괴를 막기 위한 안정제로서 첨가한 것이며, 또한 착즙 후 수증기 분위기에서 분무건조하거나 동결 건조하기 직전에 중탄산나트륨과 소금을 첨가하는 것은 사용된 용수가 중성 이온수 이어서 쑥의 엽록소의 파괴가 없겠으나 본 발명 쑥 추출물을 음식물에 첨가하여 조리시에 용액의 분위기 만약 산성이거나 열탕일 경우 엽록소중의 마그네슘이 수소로 치환되어 녹갈색으로 변색되는 것을 예방하기 위한 것으로써 쑥 추출액을 수증기로 열처리하여 건조하거나 중탄산나트륨과 소금을 첨가하여 동결건조한 것은 나중에 본 발명 쑥 추출물을 음식물에 첨가하여 조리시에 중탄산나트륨과 소금으로 인하여 열에 의하여 녹색이 고정되면서도 향과 맛을 잃지 않게 하여 쑥의 원래의 녹색의 색상과 향을 원형대로 유지토록 하기 위한 것이다.In the present invention constituted as described above, the use of ion-exchanged water is intended to prevent deterioration, discoloration and deodorization of wormwood by the action of various organic and inorganic substances in the water. One is to prevent the magnesium in the mugwort chlorophyll in the juice of the mugwort is replaced by hydrogen when the water is acidic, so that the green color of the chlorophyll is changed to greenish brown, and the vitamin in the mugwort if the water is alkaline As it has the property of destroying kinds (A, C, D, etc.), it prevents the destruction of the natural green and vitamins of the wormwood and keeps the color and ingredients as it is. You can choose either citronelle or televinyl oil. Mugwort fragrance, which is an essential oil component, is to keep volatilization slow or keep volatilized by keeping volatilization slow in keeping with the extraction speed of the natural essential oil added above, and the glycine is added to the edible mugwort extract It is added as a stabilizer to prevent the deterioration and destruction of vitamins due to heat or alkali during processing, storage and transportation.In addition, adding sodium bicarbonate and salt just before spray drying or freeze drying in a steam atmosphere after juice Although the water used is neutral ionized water, there will be no destruction of chlorophyll of mugwort, but when the mugwort extract of the present invention is added to food, the atmosphere of solution at the time of cooking, if acidic or boiling water, magnesium in chlorophyll is replaced with hydrogen and discolored to greenish brown. To prevent the mugwort extract by heat-treating with water vapor Dried or lyophilized by adding sodium bicarbonate and salt later added the present invention of the mugwort extract to food, so that the green color is fixed by heat due to sodium bicarbonate and salt at the time of cooking so as not to lose the flavor and taste of the original green of mugwort This is to keep the color and scent intact.
여기에서 중탄산나트륨과소금읕 상기 정유나 글리신 등과 함께 혼합하면 알카리성이 때문에 비타민의 파괴가 일어날 수 있으므로 상기한 글리신에 의하여 사전에 비타민의 파괴를 예방한 다음 추출액에 가열 또는 동결직전에 첨가함으로써 상기한 바와 같이 변색을 방지하고자 한 것이다.Here, sodium bicarbonate and salt 혼합 mixed with the essential oil or glycine may cause the destruction of vitamins due to alkalinity. Thus, the above-mentioned glycine prevents the destruction of vitamins in advance and then adds them to the extract immediately before heating or freezing. It is intended to prevent discoloration.
특히, 본 발명에 식용 쑥 추출물을 생쑥자체를 녹즙기에서 즙액으로 추출하여 수증기중에서 분무 건조하거나 동결건조하여 분말화 한 것이므로 이를 첨가하여 음식물을 조리할 경우에는 청정 식용 쑥을 직접 채취하여 즉시 첨가한 것과 동일한 색상과 향기 및 맛과영양 성분을 그대로 유지하는 것이다.In particular, the edible mugwort extract in the present invention was extracted by extracting the raw mugwort itself from the juicer into the juice solution and powdered by spray drying or freeze-drying in water vapor, and when the food was cooked by adding it, the clean edible mugwort was directly collected and added immediately. It keeps the same color, aroma, taste and nutritional ingredients.
본 발명에서 쑥으로부터 즙액 추출후 수증기 중에서 분무 건조하거나 동결건조하여 분말화하는 과정은 일반식품 가공에서 공지된 분무건조방식과 동결 건조 방법으로서 이와같은 방법으로 가공하게 되면 보관시 변질, 변색, 방지 및 보향 작용이 뛰어난 장점이 있는 것으로써, 본 발명에서 상기 처리한 쑥추출물 방법과 처리물질에 의하여 이미 변질 변색 및 탈향 방지 효과가 있는 것에 더하여 상기와 같은 공지된 불만 처리공정으로 건조 처리하므로써 보관 취급시 변질, 변색, 탈향 방지의 상승 효과가 지대한 것이다.In the present invention, the process of powdering by spray drying or freeze-drying in water vapor after extracting the juice from mugwort is known as the spray drying method and freeze-drying method known in general food processing, if processed in such a way, deterioration, discoloration, prevention and It has the advantage of excellent steering action, in addition to the already discolored discoloration and anti-fragmentation effect by the wormwood extract method and the treated material in the present invention in the case of storage handling by drying treatment in the above known complaint treatment process The synergistic effect of deterioration, discoloration, and anti-fragrance is great.
Claims (3)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019940011230A KR0133161B1 (en) | 1994-05-24 | 1994-05-24 | Wormwood extract |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019940011230A KR0133161B1 (en) | 1994-05-24 | 1994-05-24 | Wormwood extract |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR950030856A KR950030856A (en) | 1995-12-18 |
| KR0133161B1 true KR0133161B1 (en) | 1998-04-14 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1019940011230A KR0133161B1 (en) | 1994-05-24 | 1994-05-24 | Wormwood extract |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20150144506A (en) | 2014-06-17 | 2015-12-28 | 정은식 | Development of mugwort extract |
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1994
- 1994-05-24 KR KR1019940011230A patent/KR0133161B1/en not_active IP Right Cessation
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20150144506A (en) | 2014-06-17 | 2015-12-28 | 정은식 | Development of mugwort extract |
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| Publication number | Publication date |
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| KR950030856A (en) | 1995-12-18 |
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