KR100254944B1 - A healthy food made of the carthamus tinctorius and preparation thereof - Google Patents

A healthy food made of the carthamus tinctorius and preparation thereof Download PDF

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KR100254944B1
KR100254944B1 KR1019970067051A KR19970067051A KR100254944B1 KR 100254944 B1 KR100254944 B1 KR 100254944B1 KR 1019970067051 A KR1019970067051 A KR 1019970067051A KR 19970067051 A KR19970067051 A KR 19970067051A KR 100254944 B1 KR100254944 B1 KR 100254944B1
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soy sauce
salt
seeds
powdered
carthamus tinctorius
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KR1019970067051A
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KR19990048386A (en
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이인우
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이인우
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    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50—Poultry products, e.g. poultry sausages
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/50—Soya sauce
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/16—Inorganic salts, minerals or trace elements
    • 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
    • A23V2200/00—Function of food ingredients
    • A23V2200/30—Foods, ingredients or supplements having a functional effect on health
    • 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
    • A23V2250/15—Inorganic Compounds
    • A23V2250/156—Mineral combination
    • A23V2250/1624—Sulphur

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Botany (AREA)
  • Inorganic Chemistry (AREA)
  • Medicines Containing Plant Substances (AREA)

Abstract

PURPOSE: A method for manufacturing a health food using Carthamus tinctorius seeds is provided, to use useful medicinal substances by mixing powder made from bamboo salt and improved fermented soybeans with Carthamus tinctorius seeds. CONSTITUTION: Improved fermented soybeans are prepared by boiling and fermenting soybeans at 25deg.C for 48 hours with the humidity 33%(1). A predetermined amount of sulfur is mixed and fed to a duck for 12 months(2). Sea salt is filled in a bamboo joint and burned 8 times with pine tree firewood. The salt is melted by heating resin at a ninth burning(3). The duck removed fur and droppings is seasoned with the bamboo salt and boiled in water. The fermented soybean, elm root skin and garlic are mixed to manufacture soy sauce(4). Malt is added to the raw ingredient of soy sauce and dried for 2-3 days to concentrate and to powder(5). Carthamus tinctorius seeds are lightly roasted at 180deg.C for 2 minutes. The roasted seeds are powdered and dried(6). The powdered soy sauce 10% is mixed with the Carthamus tinctorius seed powder 90%(7).

Description

홍화씨를 이용한 건강식품과 그 제조방법Health food using safflower seed and its manufacturing method

본 발명은 홍화씨를 이용한 건강식품과 그 제조방법에 관한 것이다.The present invention relates to a health food using safflower seed and a method of manufacturing the same.

소득수준의 향상과 더불어 식생활의 향상과 건강에 관한 관심이 점차적으로 증대되고 있으며 건강에 대한 관심은 질병을 치료하기 위한 다양한 연구과제를 양산하고 있다. 그 중에서도 식생활의 관점에서 자연친화적인 연구가 다방면에서 진행되고있다.In addition to improving income levels, there is a growing interest in improving diet and health, and the interest in health has produced a variety of research projects to treat diseases. Among them, nature-friendly research is being conducted in various aspects from the viewpoint of dietary life.

최근에는 식물과 관련하여 여러 가지 의학적인 가치가 연구되어 의약용 식물에 대한 관심이 어느때 보다도 증대되고 있다 의학적으로 가치가 평가되어지는 식물 가운데 특히 홍화씨(Carthamus tinctorius)에 대해서는 많은 효능이 입증되어 있으나 이것의 이용에는 아직까지는 미흡한 실정이다.Recently, various medical values have been studied in relation to plants, and interest in medicinal plants is increasing more than ever. Among the plants which are valued medically, especially the safflower seeds (Carthamus tinctorius) have been proven to be effective. The use is still insufficient.

본 발명은 죽염 및 개량메주로 제조한 분말에 홍화씨 가루를 배합하여 인체에 유용한 약용성분으로 이용할 수 있는 건강식품과 그 제조방법을 제공하는 것에 목적이 있다An object of the present invention is to provide a health food that can be used as a medicinal ingredient useful to the human body by combining safflower seed powder with a powder prepared from bamboo salt and improved meju.

상기와 같은 목적을 달성하기 위하여 본 발명은 사료에 매일 17∼20g의 유황을 섞어서 12개월 이상 먹여 기른 오리를 삶은 물에 천일염을 대나무 마디에 다져넣고 로에 쌓아 불을 매어 8번 반복하여 굽고, 9번째에는 송진(松津)으로 가열시켜 만든 죽염을 물(54ℓ)당 50∼53kg 넣어 간한 후, 쥐눈이콩을 삶아 습도 33%, 온도 25도에서 48시간 이상 띄워서 만든 메주(20kg)를 넣고 유근피(3kg)와 마늘(5접)을 넣어 만든 간장원액에 맥아(30%)을 섞어 2∼3일 건조하여 농축하여 분말화 한 10%의 간장분말에 재배된 홍화씨를 180℃에서 2분간 볶아서 착유한 다음 160메쉬 이상 분말화한 90%의 홍화씨 분말을 배합하여 제조하는 홍화씨를 이용한 건강식품의 제조방법과 이 방법으로 제조되어 정제한 홍화씨를 이용한 건강식품을 특징으로 하는 것이다.In order to achieve the above object, the present invention mixes 17 to 20 g of sulfur daily in feed and feeds over 12 months of boiled duck, chopped sun salt into bamboo nodes, stacked in a furnace, and burned repeatedly for 8 times, 9 First, add 50-53 kg of bamboo salt made by heating with Jinjin per water (54ℓ), boil the rats' eyes, and add meju (20kg) made by floating at 33% humidity and 25 ° C for more than 48 hours. 3kg) and garlic (5 folds) are mixed with malt (30%) in a soy sauce stock solution, dried for 2 to 3 days, and condensed with safflower seeds grown in powdered 10% soy flour at 180 ° C for 2 minutes. Next, a method of preparing a health food using safflower seeds prepared by blending 90% safflower seed powder powdered over 160 mesh and manufactured by this method is characterized by a health food using purified safflower seeds.

제1도는 본 발명의 제조공정도.1 is a manufacturing process diagram of the present invention.

* 도면의 주요부분에 대한 부호의 설명* Explanation of symbols for main parts of the drawings

1 : 메주 제조공정 2 : 오리 사육공정1: Meju manufacturing process 2: Duck breeding process

3 : 죽염 제조공정 4 : 간장 제조공정3: bamboo salt manufacturing process 4: soy sauce manufacturing process

5 : 간장의 분말화 공정 6 : 홍화씨의 분말화 공정5: powdering process of soy sauce 6: powdering process of safflower seed

7 : 배합공정7: compounding process

본 발명에 사용되는 흥화(carthamus tinctorius)는 국화과에 속하는 1년생 또는 초년생식물로 우리나라의 식물명으로는 “잇꽃”이라고도 한다.Heunghwa (carthamus tinctorius) used in the present invention is a first- or first-year plant belonging to the Asteraceae, also known as "flowers" in the botanical name of our country.

홍화는 한방의 이용분야에서는 꽃과 종자로 알려져 있으며, 꽃에 함유된 물질은 카르타민(Carthamin)으로서 이것은 악용 및 염색원료로 사용되는 것으로 이 카르타민은 개화 후 4∼5일이 지나 꽃이 등홍색에 도달 했을 때 그 함량이 제일 많은 것으로 알려져 있다. 종자는 지방유를 20∼35% 함유하고 있으며 콜레스테롤 대사를 정상화시키며 동맥경화의 예방 및 치료약으로 사용되고 있는 리놀레 산(linoleic acid)를 66∼75% 함유하고 있는 것으로 알려져 있다.Safflower is known as flowers and seeds in the field of herbal medicine, and the substance contained in the flower is carthamin, which is used as an exploit and dyeing material. When it reaches red color, its content is said to be the highest. Seeds contain 20 to 35% of fat oil and 66 to 75% of linoleic acid, which is used for the prevention and treatment of arteriosclerosis by normalizing cholesterol metabolism.

서목태는 일년생 콩과 식물로서 쥐눈이콩 또는 약콩이라고도 하는 것으로, 한방에서는 강한 해독작용이 있으며 풍을 없애고 종기를 풀어주며 신장을 튼튼하게 하고 오줌을 잘 누게하며 근육과 뼈를 튼튼하게 해주며 간과 눈을 맑게 해주는 작유으로 알려지고 있다.Seomoktae is a yearly legume, also known as rat eye bean or medicinal bean. It has strong detoxification effect in oriental medicine, removes winds, releases boils, strengthens kidneys, peees well, strengthens muscles and bones, liver and eyes. It is known as a crop that clears.

유황(硫黃)은 독을 포함하고 있으므로 법제를 잘하여 사용하여야한다. 알려진 바로는 허한(虛汗)이 있는 사람에 좋고 요통증에 고생하는 신허요통(腎虛腰痛)에 좋다고 보고되고 있다.Sulfur (독 黃) contains poisons, so the law should be used well. It is known that it is good for people with deprivation and good for back pain that suffers from back pain.

주지하다시피 소금은 천연에는 암염(岩鹽)으로서 다량으로 산출되고 직접 채굴하며 공업용에는 그대로 사용하나 식용에는 대개의 경우 재결정하여 정제한다. 해수 중에도 평균 2.8%정도 함유되어 있고 해수중에서는 제염법에 의해 분리된다. 이와 같은 소금(천일염)은 염소, 염산, 나트륨, 수산화나트륨 등의 제조원료, 식용, 조미료 식품저장용으로서 중요하며 동물 체내에서의 생리작용에는 뺄 수 없는 것이다. 이외에도 도자기의 유약, 염석 등 실용상의 용도가 넓고 큰 결정은 적외분광기용 프리즘에 사용되고 있다. 이와 같은 소금을 본 발명에서는 건강식품의 첨가물로 사용하며, 천일염 상태에서 대나무로 구운 죽염(竹鹽)을 사용하는 것으로 죽염에 관한 효능은 여러 문헌에서 다수 공지되어 있어 여기서는 설명을 생략하는 것으로 한다.As is well known, salt is naturally produced as rock salt in large quantities and is directly mined. It is used as it is for industrial purposes, but is usually recrystallized and refined for edible use. It contains about 2.8% in seawater and is separated by decontamination method in seawater. This salt (sun salt) is important for the storage of raw materials such as chlorine, hydrochloric acid, sodium, sodium hydroxide, edible, condiment foods and is indispensable for physiological action in the animal body. In addition, large-scale crystals, such as glazes and salts in ceramics, are widely used in prism for infrared spectroscopy. In the present invention, such salts are used as additives for health foods, and bamboo salts (bamboo) baked with bamboo in the state of natural salt are used in the literature.

제1도는 본 발명의 제조공정도로서, 이하 본 발명의 일실시예를 첨부도면을 참조하여 설명하면 다음과 같다.FIG. 1 is a manufacturing process diagram of the present invention. Hereinafter, an embodiment of the present invention will be described with reference to the accompanying drawings.

(1) 메주 제조공정(1) Meju manufacturing process

토종 서목태를 유기농법으로 재배하여 콩을 잘 삶아서 습도33%, 온도25도에서 48시간 이상 띄워서 특이한 개량 메주를 띄워 만든다Boiled soybeans are grown by organic farming method by indigenous Seomoktae and floated for more than 48 hours at a humidity of 33% and a temperature of 25 ° C to make a specially improved meju.

(2) 오리 사육공정(2) Duck breeding process

토종 오리에다 일정량의 유황(매일 17∼20g)을 사료에 섞어서 12개월 이상 먹여 기른다.Indigenous ducks are fed with a certain amount of sulfur (17-20 g per day) in the feed and fed for at least 12 months.

(3) 죽염 제조공정(3) Bamboo salt manufacturing process

3년 이상 묵은 토종 조선 왕대나무 마디 마디에 우리나라 서해안에서 생산된 천일염을 다져 넣고 철로 된 로에 쌓아 소나무 장작으로 불을 때어 8번 반복하여 굽는다. 여기서 천일염은 3년 이상 묵은 것을 사용하며, 대나무는 매번 새것으로 교체하여 굽는다. 9번째에는 송진(松津)으로 가열시켜 소금을 녹여 내리게 한다.Indigenous Korean royal bamboo bark, which is more than three years old, is chopped with natural salt produced on the west coast of Korea, stacked on an iron furnace, and fired with pine firewood. The sun salt is used for more than 3 years, and the bamboo is replaced with new ones every time. In the ninth, the salt is melted by heating with rosin.

(4) 간장 제조공정(4) Soy Sauce Manufacturing Process

상기 (2)의 공정에서 유황을 첨가한 사료로 사육된 오리를 털과 똥을 제거하고 푹 삶은 물을 상기 (3)의 공정으로 제조된 죽염을 물(54ℓ)당 50∼53kg 넣어 간 한 후, 상기 (1)의 공정으로 제조된 메주(20kg)를 넣고 유근피(3kg)와 마늘(5접)을 넣어 간장을 담거서 잘 띄운다. 본 발명의 다른 실시예에 따라서는 소량의 감초를 첨가할 수도 있다.After removing the hair and dung from the ducks bred in the feed of sulfur (2) in the process of (2) and put the boiled water 50 to 53 kg per 54 (l) of bamboo salt prepared in the process of (3) after , Put meju (20kg) prepared in the process of (1) and put soy sauce root (3kg) and garlic (5 folds) soaking soy sauce and float well. According to another embodiment of the present invention, a small amount of licorice may be added.

(7) 간장의 분말화 공정(7) Soy Sauce Powdering Process

잘 띄운 간장원액에 맥아(30%)을 섞어 2∼3일 건조하여 농축된 간장을 분말화 한다. 또한 간장과 된장을 함께 분말화 할 수도 있다.Mix the malt (30%) with the well-opened soy solution and dry it for 2 to 3 days to powder the concentrated soy sauce. Soy sauce and miso can also be powdered together.

(6) 홍화씨의 분말화 공정(6) safflower seed powdering process

본 발명에 사용되는 홍화씨의 선택 품종은 가시가 많고 키가 작으며 조생종으로서 수확량이 많이 생상되지 않는 토종품종을 선택한다. 이와 같이 선택된 홍화씨는 유기농법으로 재배하되 비료, 농약 등을 배제한 상태에서 황토 토질에서나 황토를 객토한 토질에서 유황(농업용)을 평당 한홉 내지 두흡을 골고루 뿌려서 재배한다.Selection varieties of safflower seed used in the present invention is a thorny, short and select the indigenous varieties that do not produce much yield as a crude species. The selected safflower seeds are cultivated by organic farming methods, but without fertilizers, pesticides, and so on, in the soil of the loess or in the soil soiled with loess.

재배된 홍화씨를 살짝 볶아서(약 180℃에서 2분간) 착유한 다음 160메쉬 이상 분말화하여 건조한다.Slightly roasted cultivated safflower seeds (2 minutes at about 180 ℃), and then powdered and dried over 160 mesh.

(7) 배합공정(7) compounding process

상기 (5)의 공정에서 분말화 된 간장 10%와 상기 (6)의 공정에서 분말화 한 홍화씨 가루 90%를 배합한다.10% soy sauce powdered in the step (5) and 90% safflower seed powder powdered in the step (6) are blended.

상술한 바와 같은 본 발명은 홍화씨를 이용한 건강식품을 제조하여 분말이나 정제로 조제하여 사용자가 간편하게 휴대하면서 복용할 수 있으며, 홍화씨와 제조에 필수적인 다른 유용성분을 포함하여 구성한 본 발명의 제품을 복용함으로 인하여 각종 질병예방은 물론 신진대사를 증대할 수 있는 효과가 있는 것이다.As described above, the present invention prepares health food using safflower seed, and prepares it in powder or tablet so that the user can conveniently take it while taking the product of the present invention comprising safflower seed and other useful ingredients essential for manufacturing. Due to various diseases, of course, there is an effect that can increase metabolism.

Claims (1)

서목태를 삶아서 습도33%, 온도25℃에서 48시간 이상 띄워서 메주를 제조하는 메주 제조공정 ; 사료에 매일 17∼20g의 유황을 섞어서 오리에 12개월 이상 먹여 사육하는 오리 사육공정, 3년 이상 목은 대나무 마디 마디에 3년 이상 묵은 천일염을 다져 넣고 철로 된 노에 쌓아 소나무 장작으로 불을 때어 8번 반복하여 굽고, 9번째에는 송진(松津)으로 가열시켜 소금을 녹여 내리게 하는 죽염 제조공정 ; 상기 오리사육공정으로 사육된 오리를 삶은 물에 상기 죽염제조공정으로 제조된 죽염을 물(54ℓ)당 50∼53kg 넣어 간한 후 상기 메주제조공정으로 제조된 메주(20kg)를 넣고 유근피(3kg)와 마늘(5접)을 넣어 간장을 제조하는 간장제조공정에 의하여 제조된 간장에 홍화씨를 배합하여 홍화씨를 이용한 건강식품의 제조방법에 있어서, 상기 제조된 간장원액에 맥아(30%)를 섞어 2∼3일 건조하여 농축된 간장을 분말화하고, 재배된 홍화씨를 약 180℃에서 2분간 볶아서 착유한 다음 160메쉬 이상 분말화하여 건조하는 홍화씨 분말화한 다음, 상기의 간장 분말 10%와 홍화씨 분말 90%를 배합하는 것을 특징으로 하는 홍화씨를 이용한 건강식품의 제조방법.Meju manufacturing process to boil Seomoktae and raise meju at 33% humidity and 25 ℃ for 48 hours; A duck breeding process where 17-20 g of sulfur is mixed with feed daily for 12 months or longer to feed ducks. For more than 3 years, the wood is chopped with bamboo salt for three years or more, stacked in an iron furnace and fired with pine firewood. Repeated roasting eight times, and the 9th process for producing bamboo salt to melt the salt by heating with rosin; 50 to 53 kg of bamboo salt prepared by the bamboo salt manufacturing process was added to the boiled ducks in the duck breeding process, followed by 50 to 53 kg of water (54 kg). In the manufacturing method of health food using safflower seed by combining safflower seed with the soy sauce prepared by the soy sauce manufacturing process in which garlic (5 folds) is added, malt (30%) is mixed with the prepared soy sauce solution 2 ~ Three days of drying, the concentrated soy sauce is powdered, and the grown safflower seeds are roasted and roasted at about 180 ° C. for 2 minutes, and then powdered and dried to safflower seeds, which are powdered by 160 mesh or more. A method for producing a health food using safflower seeds, characterized in that blending%.
KR1019970067051A 1997-12-09 1997-12-09 A healthy food made of the carthamus tinctorius and preparation thereof KR100254944B1 (en)

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Cited By (2)

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KR20020028590A (en) * 2000-10-11 2002-04-17 김윤세 Substitute food and confectionery containing baboo salt and red flower seed and a method for producing the same
KR101571890B1 (en) * 2014-12-19 2015-11-25 효성식품 영농조합법인 Brown rice powder compositions containing Safflower and manufacturing method

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Publication number Priority date Publication date Assignee Title
KR100419234B1 (en) * 2000-10-16 2004-02-19 김애경 Method for making health auxiliary food
KR20030065184A (en) * 2002-01-31 2003-08-06 홍영표 Healthy food made from safflower seed and method for producing the same
KR20020025146A (en) * 2002-02-27 2002-04-03 이종선 Healthy foods with the theme of elm and Injin mugwort
KR20040020187A (en) * 2002-08-30 2004-03-09 박민우 The manufacturing process of functional toenjang

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KR930011883A (en) * 1991-12-30 1993-07-20 도무환 Manufacturing method of bamboo salt soy sauce
KR950016523A (en) * 1993-12-22 1995-07-20 주태정 Manufacturing method of safflower tea powder

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KR930011883A (en) * 1991-12-30 1993-07-20 도무환 Manufacturing method of bamboo salt soy sauce
KR950016523A (en) * 1993-12-22 1995-07-20 주태정 Manufacturing method of safflower tea powder

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20020028590A (en) * 2000-10-11 2002-04-17 김윤세 Substitute food and confectionery containing baboo salt and red flower seed and a method for producing the same
KR101571890B1 (en) * 2014-12-19 2015-11-25 효성식품 영농조합법인 Brown rice powder compositions containing Safflower and manufacturing method

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