KR100270278B1 - Oil and fat addition beverage production method with garlic juice - Google Patents
Oil and fat addition beverage production method with garlic juice Download PDFInfo
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- KR100270278B1 KR100270278B1 KR1019980008031A KR19980008031A KR100270278B1 KR 100270278 B1 KR100270278 B1 KR 100270278B1 KR 1019980008031 A KR1019980008031 A KR 1019980008031A KR 19980008031 A KR19980008031 A KR 19980008031A KR 100270278 B1 KR100270278 B1 KR 100270278B1
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- 235000004611 garlic Nutrition 0.000 title claims abstract description 57
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 49
- 235000013361 beverage Nutrition 0.000 title claims abstract description 26
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 11
- 244000245420 ail Species 0.000 title 1
- 240000002234 Allium sativum Species 0.000 claims abstract description 56
- 238000002156 mixing Methods 0.000 claims abstract description 10
- 230000032683 aging Effects 0.000 claims abstract description 9
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 claims abstract description 7
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims abstract description 7
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 claims abstract description 7
- 229940010454 licorice Drugs 0.000 claims abstract description 7
- 239000007788 liquid Substances 0.000 claims abstract description 5
- 238000003756 stirring Methods 0.000 claims abstract description 5
- 235000021243 milk fat Nutrition 0.000 claims description 28
- 238000000034 method Methods 0.000 claims description 7
- 241000202807 Glycyrrhiza Species 0.000 claims description 6
- 238000000605 extraction Methods 0.000 claims description 6
- 230000035622 drinking Effects 0.000 claims description 3
- 230000005070 ripening Effects 0.000 claims description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 2
- 239000012141 concentrate Substances 0.000 claims 1
- 238000003825 pressing Methods 0.000 claims 1
- 235000015097 nutrients Nutrition 0.000 abstract description 13
- 235000013336 milk Nutrition 0.000 abstract description 12
- 239000008267 milk Substances 0.000 abstract description 12
- 210000004080 milk Anatomy 0.000 abstract description 12
- 238000000855 fermentation Methods 0.000 abstract description 7
- 230000004151 fermentation Effects 0.000 abstract description 7
- 230000029087 digestion Effects 0.000 abstract description 5
- 230000001737 promoting effect Effects 0.000 abstract description 5
- 238000000354 decomposition reaction Methods 0.000 abstract description 4
- 235000013618 yogurt Nutrition 0.000 abstract description 3
- 240000004670 Glycyrrhiza echinata Species 0.000 abstract 1
- 230000004936 stimulating effect Effects 0.000 abstract 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 13
- 241000894006 Bacteria Species 0.000 description 8
- 210000000936 intestine Anatomy 0.000 description 7
- 235000013305 food Nutrition 0.000 description 6
- 235000014655 lactic acid Nutrition 0.000 description 6
- 239000004310 lactic acid Substances 0.000 description 6
- 210000002784 stomach Anatomy 0.000 description 6
- 239000008280 blood Substances 0.000 description 5
- 210000004369 blood Anatomy 0.000 description 5
- 208000018522 Gastrointestinal disease Diseases 0.000 description 4
- 230000009471 action Effects 0.000 description 4
- 210000001156 gastric mucosa Anatomy 0.000 description 4
- 239000011248 coating agent Substances 0.000 description 3
- 238000000576 coating method Methods 0.000 description 3
- 230000001079 digestive effect Effects 0.000 description 3
- 239000011259 mixed solution Substances 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 206010012735 Diarrhoea Diseases 0.000 description 2
- 206010017943 Gastrointestinal conditions Diseases 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 208000010643 digestive system disease Diseases 0.000 description 2
- 201000006549 dyspepsia Diseases 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000006870 function Effects 0.000 description 2
- 208000018685 gastrointestinal system disease Diseases 0.000 description 2
- 239000002085 irritant Substances 0.000 description 2
- 231100000021 irritant Toxicity 0.000 description 2
- 210000000056 organ Anatomy 0.000 description 2
- 206010000060 Abdominal distension Diseases 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 230000004913 activation Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 208000024330 bloating Diseases 0.000 description 1
- 230000036760 body temperature Effects 0.000 description 1
- 235000021152 breakfast Nutrition 0.000 description 1
- 235000015140 cultured milk Nutrition 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 102000038379 digestive enzymes Human genes 0.000 description 1
- 108091007734 digestive enzymes Proteins 0.000 description 1
- 230000004064 dysfunction Effects 0.000 description 1
- 210000004051 gastric juice Anatomy 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 208000024798 heartburn Diseases 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 1
- 230000007794 irritation Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000009993 protective function Effects 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
Classifications
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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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/04—Extraction of juices
-
- 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
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
-
- 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
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- 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
- A23V2200/32—Foods, ingredients or supplements having a functional effect on health having an effect on the health of the digestive tract
-
- 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
- A23V2250/212—Garlic
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Non-Alcoholic Beverages (AREA)
- Dairy Products (AREA)
Abstract
Description
본 발명은 유지방 첨가음료 제조방법에 관한 것으로서, 더 상세하게는, 마늘즙의 온혈작용에 의하여 유지방에 함유된 영양소의 발효를 촉진하여 유지방에 함유된 다량의 영양소를 용이하게 소화 흡수시킬 수 있으며, 마늘즙의 소화 및 온혈작용에 의하여 위장장애를 개선시킬 수 있는 마늘즙을 함유한 유지방 첨가음료 및 그제조방법(Oil and Fat Addition Beverage Production Method with Garlic Juice)에관한 것이다.The present invention relates to a method for producing a milk fat beverage, more specifically, by promoting the fermentation of nutrients contained in milk fat by the warm blood action of garlic juice can easily digest and absorb a large amount of nutrients contained in milk fat, Oil and Fat Addition Beverage Production Method with Garlic Juice, which can improve gastrointestinal disorders by digestion and warm blood action of garlic juice.
일반적으로, 건강음료인 우유는 위점막의 보호 기능과 더불어 사람에게 유익한 다종의 영양소를 다량 포함하고 있는 식품으로서, 성장기의 어린이에게 필수식품으로 지속적인 섭취가 널리 권장되고 있는 것이다.In general, the health drink milk is a food containing a large amount of nutrients beneficial to humans in addition to the protective function of the gastric mucosa, the continuous intake of it is widely recommended as an essential food for growing children.
그러나, 유아기때에는 장(腸)내에 우유 분해용 효소가 충분히 존재하게 됨으로써 우유의 영양스가 장을 통하여 충분히 소화 흡수되는데 반하여, 성장기 또는 장년기에는 장(腸)내에 존재하는 우유 분해효소가 부족하게 됨으로써, 우유의 영양소가 장을 통하여 충분히 소화 흡수되지 않을 뿐만 아니라, 소화되지 않은 우유가 장기를 거쳐 그대로 배출되게 됨으로써 설사 및 소화불량을 유발시키게 되어 대부분의 성인이 우유의 섭취를 기피하게 되는 문제점이 있었다.However, during infancy, the enzymes for milk digestion are sufficiently present in the intestine, so that the nutrients of milk are digested and absorbed sufficiently through the intestine, whereas the milk digestive enzymes present in the intestine are insufficient during the growing or mature period. Not only is the nutrients of milk not digested and absorbed sufficiently through the intestine, but the undigested milk is discharged as it is through the organs, causing diarrhea and indigestion, and most adults have avoided the intake of milk.
따라서 위장장애를 일으킴 없이 유지방을 섭취할 수 있도록, 유지방에 유산균을 첨가하여 발효시킨 발효유(요구르트)가 많은 사람들에게 거부감 없이 애용되고 있다. 하지만, 이같은 유산음료 역시, 유산균이 위점막을 거치면서 위(胃)액에 의하여 대부분 소멸되는 것이어서, 장(腸)에 도달하기까지 유산균의 활성화된 상태를 유지하는 것이 사실상 불가능하였다. 또한, 근래에는 유산균을 캡슐형 고팅막으로 씌워 가공하는 기술이 부분적으로 시도되고 있기는 하다. 그러나, 상기 코팅막으로 보호된 유산균이 위점막은 그대로 통과하고 장내에서 코팅막이 벗겨져 활성화 상태의 유산균을 장내에 존재케 한다는 것은 검증되지 아니한 효과이며 이는 막연한 기대결과에 지나지 않는 것이다.Therefore, fermented milk (yogurt) fermented by adding lactic acid bacteria to milk fat so as to ingest milk fat without causing gastrointestinal disorders has been favorably used by many people without objection. However, such a lactic beverage is also almost disappeared by the gastric juice as the lactic acid bacteria pass through the gastric mucosa, it was virtually impossible to maintain the activated state of lactic acid bacteria until reaching the intestinal (腸). In recent years, a technique for covering and processing lactic acid bacteria with a capsule-type coating film has been partially attempted. However, it is an unproven effect that the lactic acid bacteria protected by the coating film pass through the gastric mucosa and the coating film is peeled off in the intestine so that the activated lactic acid bacteria exist in the intestine, which is only a vague expectation result.
본 발명자는, 성인의 체질을 개선하여 유아때와 같은 위장상태를 가질 수 있도록 함과 동시에, 유지방 첨가음료에 함유된 다량의 영양소를 장내에서 충분히 흡수할 수 있도록 위장상태를 개선시킬 수 있는 최적의 식품을 개발하기 위하여, 여러 가기 식품의 특성을 검토한 결과, 마늘에 소화향상기능 및 온혈효과가 있음을 착안하고, 마늘의 발효시 발생되는 발열량이 유지방의 영양소에 대하여 우수한 분해 능력을 갖는다는 것을 확인하고 본 발명을 완성하기에 이르렀다.The present inventors can improve the constitution of the adult to have a gastrointestinal condition as in infants, and at the same time, it is optimal to improve the gastrointestinal condition to sufficiently absorb a large amount of nutrients contained in the milk fat added drink. In order to develop foods, the characteristics of several foods were examined, and the results showed that garlic has a digestive function and a warm blood effect, and that the calorific value generated during the fermentation of garlic has an excellent decomposition ability against the nutrients of milk fat. It confirmed and completed this invention.
즉, 본 발명은 저온 숙성된 마늘즙을 유지방 첨가음료와 혼합시킴으로써, 유지방 첨가음료 섭취시 섭취된 마늘즙의 발효열에 의해 유지방에 함유된 영양소의 분해를 촉진시키며, 이에 따라 유지방 첨가음료의 영양소가 용이하게 소화 흡수될 수 있도록 한 마늘즙을 함유한 유지방 첨가음료 및 그 제조방법을 제공하는데 그 목적이 있다.That is, the present invention mixes the low-temperature aged garlic juice with milk fat added beverages, thereby promoting the decomposition of nutrients contained in milk fat by the fermentation heat of garlic juice ingested when the milk fat added beverage is ingested, and thus the nutrients of milk fat added beverages It is an object of the present invention to provide a milk fat added beverage containing garlic juice and a method for producing the same, which are easily digested and absorbed.
도1은 본 발명의 마늘즙을 함유한 유지방 첨가음료의 제조공정을 도시한 공정 예시도.1 is an exemplary process showing a manufacturing process of the milk fat added beverage containing garlic juice of the present invention.
상기와 같은 목적을 달성하기 위하여 본 발명은, 마늘을 잘게 파쇄한 후 압착하여 즙을 추출하는 마늘즙 추출단계와; 상기 추출된 마늘즙을 10℃ 이하에서 48시간가량 교반하며 저온 숙성시키는 숙성단계; 그리고, 상기 숙성된 마늘즙과 유지방 첨가음료를 0.3∼2.0 대 100의 부피비로 혼합하여 마시기에 적합한 혼합액을 제조하는 혼합단계; 를 포함하는 것을 특징으로 한다.In order to achieve the above object, the present invention, Garlic juice extraction step of extracting the juice by crushing the finely crushed garlic; Aging step of stirring the extracted garlic juice at about 10 hours or less for 48 hours at low temperature; And, the mixing step of producing a mixed liquid suitable for drinking by mixing the aged garlic juice and milk fat added beverage in a volume ratio of 0.3 to 2.0 to 100; Characterized in that it comprises a.
상기한 본 발명에 의하여, 마늘로부터 추출하여 숙성시킨 즙 0.3∼2.0cc를 유지방 첨가음료 10Occ와 혼합한 혼합음료를 얻게되는 것이며, 이때 상기 마늘즙은 10℃이하에서 저온 숙성된 농축액이 바람직하게 이용된다.According to the present invention, it is to obtain a mixed drink of 0.3 ~ 2.0cc juice extracted and aged with garlic mixed with 10cc of milk fat beverage, wherein the garlic juice is preferably used at a low temperature aged below 10 ℃ do.
이하, 본 발명에 따른 마늘즙을 함유한 유지방 첨가음료 및 그 제조방법의 바람직한 실시예를 첨부된 도면을 참조하여 상술한다.Hereinafter, with reference to the accompanying drawings, a preferred embodiment of the milk fat-containing beverage and a method for producing the same containing garlic juice according to the present invention will be described in detail.
도1은 본 발명의 일 실시예에 따른 마늘즙을 함유한 유지방 첨가음료 제조방법의 공정도를 나타낸 것으로서, 도시된 바와 같이, 본 발명은 추출단계, 숙성단계 및 혼합단계를 포함하여 구성된다.Figure 1 shows a process diagram of a method for producing a milk fat beverage containing garlic juice according to an embodiment of the present invention, as shown, the present invention comprises an extraction step, ripening step and mixing step.
상기 추출단계는, 마늘즙을 추출하는 단계로서, 마늘을 잘게 파쇄한 다음, 압착기로 압착하여 마늘즙을 추출한다. 그리고, 이 추출단계에서 추출된 마늘즙을 10℃이하, 바람직하게는 5∼7℃이하의 저온에서 48시간가량 교반기에 의하여 교반하며 숙성시키는 저온 숙성단계를 수행한다.The extraction step is to extract the garlic juice, finely crushed garlic, and then pressed by a compress to extract the garlic juice. In addition, the garlic juice extracted in this extraction step is subjected to a low temperature aging step of stirring with stirring for about 48 hours at a low temperature of 10 ℃ or less, preferably 5 ~ 7 ℃ or less.
그리고, 상기 숙성단계에서 숙성된 마늘즙을 우유나 요구르트 등의 유지방 첨가음료와 혼합하여 마시기에 적합한 혼합액을 제조하는 혼합단계를 수행하는데, 이때, 숙성된 마늘즙과 유지방 첨가음료는 0.3∼2.0 대 100의 부피비로 혼합하는 것이 바람직하다.Then, mixing the garlic juice aged in the aging step with milk or yogurt-added beverages, such as milk or yogurt, performs a mixing step of preparing a liquid mixture suitable for drinking, wherein the aged garlic juice and milk fat-added beverage is 0.3 ~ 2.0 units It is preferred to mix at a volume ratio of 100.
또한, 상기 마늘즙의 숙성단계는, 마늘즙의 독특한 자극성을 제거시키기 위하여 감초액과 혼합된 상태로 수행될 수 있다. 이때, 상기 감초액은 작게 썰은 감초를 물과 1:1의 부피비로 혼합한 다음 100℃이상의 온도로 5분이상 가열시킨 액체로서, 이 감초액과 상기 마늘즙을 다시 1:1의 부피비로 혼합한 상태로 상기 숙성단계를 수행시키면 상기 마늘즙에 함유된 자극성을 제거는 물론 마늘의 독특한 냄새까지도 효과적으로 제거할 수 있게 되는 것이다.In addition, the aging step of the garlic juice, may be performed in a mixed state with licorice to remove the unique irritant of garlic juice. At this time, the licorice liquor is a liquid in which the sliced licorice is mixed with water at a volume ratio of 1: 1 and then heated at a temperature of 100 ° C. or more for 5 minutes or more, and the licorice solution and the garlic juice are mixed again at a volume ratio of 1: 1. If the aging step is carried out in one state, as well as removing the irritant contained in the garlic juice will be able to effectively remove even the unique smell of garlic.
상기와 같은 과정을 거쳐 혼합된 상기 혼합액을 복용하게 되면, 유지방 첨가음료와 마늘즙이 함께 위장으로 유입되는데, 이때, 음료에 포함된 유지방에 의하여 위점막이 마늘의 자극성으로부터 보호하게 됨으로서, 마늘의 독성에 의한 속쓰림 현상이 발생되지 않게 된다. 이와 같은 상태에서, 체내에 도달한 혼합액은 체온에 의하여 마늘이 발열조건을 갖추게 되는 것이며, 이때 마늘즙의 발효열에 의해 장내의 잔류된 음식물과 유지방의 분해작용을 촉진시킴으로 인해 위장의 소화기능을 향상시키게 된다. 또한, 이때 발생되는 마늘즙의 발효열은 위장내의 온도를 상승시키게 되며, 이에 따라, 유산균의 생성을 촉진시켜 유해세균의 발육을 억제시킴으로써, 위장을 튼튼하게 하고, 위장장애자의 체질을 개선시킬 수 있게 되는 것이다.When the mixed solution taken through the above process is taken, the milk fat added drink and garlic juice are introduced into the stomach together, whereby the gastric mucosa is protected from the irritation of garlic by the milk fat contained in the beverage, Toxic heartburn will not occur. In such a state, the mixed solution reached in the body is a condition that the garlic is heated by the body temperature, at this time, by promoting the decomposition of food and milk fat remaining in the intestine by the fermentation heat of garlic juice improves the digestive function of the stomach Let's go. In addition, the heat of fermentation of garlic juice generated at this time increases the temperature in the stomach, thereby promoting the production of lactic acid bacteria to inhibit the growth of harmful bacteria, thereby strengthening the stomach and improve the constitution of the gastrointestinal disorder. Will be.
이상에서와 같은 본 발명의 효능은 수차례의 반복적인 임상실험을 통하여 확인할 수 있었다. 즉, 우유의 소화 흡수가 불량한 다수의 성인 그룹에 대하여, 2주간에 걸쳐 본 발명에 따른 혼합액을 매일 2회, 즉 취침전 공복에 200cc 그리고 조식전 공복에 200cc씩 복용시킨 결과, 위장장애, 복부의 팽만감, 잦은 설사 및 녹변 능의 장애가 현저하게 개선됨을 확인할 수 있었다.As described above, the efficacy of the present invention can be confirmed through several repeated clinical trials. That is, for a large number of adult groups with poor digestive absorption of milk, the mixed solution according to the present invention was taken twice daily for two weeks, that is, 200cc on an empty stomach before bedtime and 200cc on an empty stomach before breakfast. The bloating, frequent diarrhea and rust dysfunction were significantly improved.
상기한 실시예에 의하여 알 수 있는 바와 같이, 본 발명의 마늘즙을 함유한 유지방 첨가음료 제조방법에 의하면, 저온 숙성된 마늘즙을 유지방 첨가음료에 혼합하여 섭취시, 체내로 흡수된 마늘즙의 온혈작용에 의하여 유지방에 함유된 영양소의 발효가 촉진되고, 이러한 체내 활성화작용에 의해 유지방에 함유된 영양소 및 장기내에 잔류중인 음식물들이 분해되어 소화 흡수가 용이하게 진행되게 되는 것이며, 또한, 마늘의 소화 및 온혈작용에 의하여 위장장애를 개선시킬 수 있는 효과가 있는 것이다.As can be seen by the above embodiment, according to the method for preparing milk fat beverage containing garlic juice of the present invention, when the low-temperature ripened garlic juice is mixed with milk fat beverage, the intake of garlic juice absorbed into the body The fermentation of nutrients contained in milk fat is promoted by warm blood action, and the nutrients contained in milk fat and foods remaining in organs are decomposed by the activation of the body to facilitate digestion and absorption, and also the digestion of garlic And it is effective to improve the gastrointestinal disorder by the warm blood action.
이상에서 본 발명의 일 실시예에 따른 마늘즙을 함유한 유지방 첨가음료 및 그 제조방법에 대하여 설명하였으나. 본 발명은 이에 한정하지 아니하며, 당업자라면 여러가지로 그 변형과 응용이 가능할 것이다.It has been described above the milk fat added beverage containing garlic juice and a method for manufacturing the same according to an embodiment of the present invention. The present invention is not limited thereto, and various modifications and applications will be possible to those skilled in the art.
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