KR100424840B1 - Method of manufactoring soybean for tea and soybean teabag - Google Patents
Method of manufactoring soybean for tea and soybean teabag Download PDFInfo
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- KR100424840B1 KR100424840B1 KR10-2002-0009698A KR20020009698A KR100424840B1 KR 100424840 B1 KR100424840 B1 KR 100424840B1 KR 20020009698 A KR20020009698 A KR 20020009698A KR 100424840 B1 KR100424840 B1 KR 100424840B1
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- 235000019462 natural additive Nutrition 0.000 abstract description 9
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- 231100000283 hepatitis Toxicity 0.000 abstract description 5
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- 241001122767 Theaceae Species 0.000 description 17
- 235000018102 proteins Nutrition 0.000 description 5
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
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- 235000015278 beef Nutrition 0.000 description 2
- 210000004556 brain Anatomy 0.000 description 2
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- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
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- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 244000066764 Ailanthus triphysa Species 0.000 description 1
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 240000002234 Allium sativum Species 0.000 description 1
- 235000000832 Ayote Nutrition 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241001107116 Castanospermum australe Species 0.000 description 1
- 241000219122 Cucurbita Species 0.000 description 1
- 235000009854 Cucurbita moschata Nutrition 0.000 description 1
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- ZCOLJUOHXJRHDI-FZHKGVQDSA-N Genistein 7-O-glucoside Natural products O([C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O1)c1cc(O)c2C(=O)C(c3ccc(O)cc3)=COc2c1 ZCOLJUOHXJRHDI-FZHKGVQDSA-N 0.000 description 1
- CJPNHKPXZYYCME-UHFFFAOYSA-N Genistin Natural products OCC1OC(Oc2ccc(O)c3OC(=CC(=O)c23)c4ccc(O)cc4)C(O)C(O)C1O CJPNHKPXZYYCME-UHFFFAOYSA-N 0.000 description 1
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- 240000008790 Musa x paradisiaca Species 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- YCUNGEJJOMKCGZ-UHFFFAOYSA-N Pallidiflorin Natural products C1=CC(OC)=CC=C1C1=COC2=CC=CC(O)=C2C1=O YCUNGEJJOMKCGZ-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 235000015266 Plantago major Nutrition 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
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- OIPILFWXSMYKGL-UHFFFAOYSA-N acetylcholine Chemical compound CC(=O)OCC[N+](C)(C)C OIPILFWXSMYKGL-UHFFFAOYSA-N 0.000 description 1
- 229960004373 acetylcholine Drugs 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 235000021279 black bean Nutrition 0.000 description 1
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- 239000011575 calcium Substances 0.000 description 1
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- 235000014633 carbohydrates Nutrition 0.000 description 1
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- 235000013325 dietary fiber Nutrition 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- ZCOLJUOHXJRHDI-CMWLGVBASA-N genistein 7-O-beta-D-glucoside Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1=CC(O)=C2C(=O)C(C=3C=CC(O)=CC=3)=COC2=C1 ZCOLJUOHXJRHDI-CMWLGVBASA-N 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- GOMNOOKGLZYEJT-UHFFFAOYSA-N isoflavone Chemical compound C=1OC2=CC=CC=C2C(=O)C=1C1=CC=CC=C1 GOMNOOKGLZYEJT-UHFFFAOYSA-N 0.000 description 1
- CJWQYWQDLBZGPD-UHFFFAOYSA-N isoflavone Natural products C1=C(OC)C(OC)=CC(OC)=C1C1=COC2=C(C=CC(C)(C)O3)C3=C(OC)C=C2C1=O CJWQYWQDLBZGPD-UHFFFAOYSA-N 0.000 description 1
- 235000008696 isoflavones Nutrition 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 230000003211 malignant effect Effects 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 208000010125 myocardial infarction Diseases 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
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- 230000013878 renal filtration Effects 0.000 description 1
- 230000001932 seasonal effect Effects 0.000 description 1
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- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/20—Removing unwanted substances
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D85/00—Containers, packaging elements or packages, specially adapted for particular articles or materials
- B65D85/70—Containers, packaging elements or packages, specially adapted for particular articles or materials for materials not otherwise provided for
- B65D85/804—Disposable containers or packages with contents which are mixed, infused or dissolved in situ, i.e. without having been previously removed from the package
- B65D85/808—Disposable containers or packages with contents which are mixed, infused or dissolved in situ, i.e. without having been previously removed from the package for immersion in the liquid to release part or all of their contents, e.g. tea bags
-
- 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
- A23V2250/214—Tea
-
- 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
- A23V2300/10—Drying, dehydrating
Landscapes
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mechanical Engineering (AREA)
- Medicines Containing Plant Substances (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
본 발명은 기능성 콩차의 제조방법 및 콩차 티백에 관한 것으로서, 이 콩차를 음용함으로서 콩 자체가 갖고 있는 양질의 단백질의 섭취가 용이하도록 하여, 감기를 비롯하여 천식, 신장병, 간염, 피부질환, 치주염 등의 질환이 치료되고, 성호르몬 부족에 의한 분비물 부족문제가 해결되며, 비만 및 각종 성인병을 예방할 수 있도록 하기 위하여, 콩을 불려서 이물질을 제거하면서 세척한 후 건조시켜 일정량의 물과 콩 특유의 냄새와 맛을 제거하기 위한 천연 첨가물을 함께 넣고 끓여 음용할 수 있도록 하는 기능성 콩차를 제조하는 방법 및 콩차 티백이다.The present invention relates to a method of manufacturing functional soybean tea and soybean tea bags, and by drinking the soybean tea to facilitate the intake of high-quality protein possessed by the soybean itself, such as colds, asthma, kidney disease, hepatitis, skin diseases, periodontitis, etc. In order to cure the disease, to solve the problem of lack of secretion due to sex hormone deficiency, and to prevent obesity and various adult diseases, soybeans are called and washed while removing foreign substances, and then dried and dried with a certain amount of water and the peculiar smell and taste It is a method for producing a functional soybean tea and soy tea to put together a natural additive to remove the boil and drink.
Description
본 발명은 기능성 콩차의 제조방법 및 콩차 티백에 관한 것으로서, 보다 상세하게는 콩을 불려서 이물질을 제거하고 세척한 후 건조시켜 일정량의 물과 콩 특유의 냄새와 맛을 제거하기 위한 천연 첨가물을 함께 넣고 끓여 음용할 수 있도록 하는 기능성 콩차의 제조방법 및 콩차 티백에 관한 것이다.The present invention relates to a method for producing functional soybean tea and soybean tea bags, and more particularly, to remove soybeans by removing soybeans, washing and drying, and then putting together a certain amount of water and natural additives to remove the smell and taste peculiar to soybeans. It relates to a method for producing a functional soybean tea to be boiled and drinking and soybean tea bags.
콩의 주 성분은 단백질(40%)과 탄수화물(30%), 그리고 지질(20%)이며 각종 비타민과 칼슘, 인, 철, 칼륨 등의 무기성분을 지니고 있다. 콩의 이들 영양성분은 쇠고기 등심보다 월등히 높으며, 그래서인지 예부터 콩을 밭에서 나는 쇠고기로 일컬어 왔다.The main components of soybeans are protein (40%), carbohydrates (30%), and lipids (20%), and have various vitamins, inorganic ingredients such as calcium, phosphorus, iron and potassium. These nutrients in beans are much higher than beef fillets, so it's been called beef from the fields since ancient times.
최근 국내외 과학자들에 의해 콩의 효능이 밝혀지고 있다. 콩의 제니스틴이라는 성분은 각종 성인병 그중 특히 각종 암을 예방하고, 제니스틴과 다이제인이라는 성분에 의한 이소플라본 작용에 의해 골다공증을 예방하며, 콩 속의 식이섬유가 당뇨병을 억제한다는 사실과, 콩 단백질이 악성 콜레스테롤인 저밀도지단백(LDL)을 크게 낮추며 심장병을 막아주는 양성 콜레스테롤인 고밀도지단백(HDL)은 변함이 없어 고혈압을 예방하고 심장마비의 예방 및 치료효과가 있음이 입증되었다. 또한 콩의 성분 중 레시틴은 뇌의 활동시 소비되는 아세틸콜린의 감소를 막는데 매우 효과적이어서 뇌의 노화를 방지하고, 비타민 E가 풍부하여 피부의 기미를 방지하고 혈액순환을 원활하게 하여 노화방제에 탁월한 효과가 있음이 입증되었다.Recently, the efficacy of soybean has been revealed by scientists at home and abroad. The soybean ingredient called Geninistin prevents various adult diseases, especially various cancers, and prevents osteoporosis by isoflavone action by ingredients such as Genistin and Dizein, and the fact that dietary fiber in soybeans suppresses diabetes and soybean protein is malignant. High-density lipoprotein (HDL), a positive cholesterol that significantly lowers cholesterol and prevents heart disease, has been proven to be effective in preventing hypertension and preventing and treating heart attacks. Lecithin is also very effective in preventing the decrease of acetylcholine, which is consumed during the activity of the brain. It prevents aging of the brain, and it is rich in vitamin E, which prevents the appearance of skin and smooths the blood circulation. It proved to be excellent.
특히 콩은 예부터 한국 사람의 식생활에서 가장 비중이 큰 단백질 공급원이다. 그러나 식생활이 점차 서구화됨에 따라, 또한 연령대가 낮아질수록 그 선호도가 낮아져 콩 및 콩가공식품의 섭취가 줄어들고 있으며, 이에 영양 불균형으로 인한 비만 및 각종 성인병의 발병이 문제되고 있다.Soybeans, in particular, are the largest source of protein in Korean diet. However, as the diet is gradually westernized, the lower the age group, the lower the preference, so that the intake of soybeans and processed soybeans is reduced, and thus the onset of obesity and various adult diseases due to nutritional imbalance.
특허등록 제1990-0007235호의 콩우유 제조방법에서는 콩 특유의 냄새를 없애기 위한 여러가지 화학물질이 첨가되며, 이로 인해 콩 자체를 섭취하는 것 보다 콩 자체의 영양의 손실이 우려된다.In the method of manufacturing soymilk of patent registration No. 1990-0007235, various chemicals are added to eliminate the smell of soybeans, and thus, the nutritional loss of the soybeans itself is more concern than ingesting soybeans themselves.
본 발명은 상기와 같은 콩의 효능에 착안하여 점차 현대인의 식생활이 서구화 됨에 따라 생기는 영양 불균형으로 인한 비만 및 각종 성인병을 예방하고 성호르몬 부족에 의한 분비물 부족문제가 해결하며 감기, 천식, 피부질환, 신장병, 간염, 치주염 등의 질환을 치료할 수 있도록 양질의 단백질을 쉽게 섭취할 수 있게 하고, 특히 콩 특유의 맛과 냄새로 인하여 음료로 이용되기 어려웠던 점에서 이를 제거하여 기능성 차로 이용할 수 있도록 하는 기능성 콩차의 제조방법 및 콩차 티백을 제공하고자 함에 발명의 목적이 있다.The present invention focuses on the efficacy of soybeans as described above gradually prevents obesity and various adult diseases caused by nutritional imbalance caused by the westernization of modern people, and solves the problem of lack of secretions due to sex hormone deficiency, cold, asthma, skin disease, Functional soybean tea that makes it easy to consume high-quality protein to treat diseases such as kidney disease, hepatitis, and periodontitis, and is particularly difficult to use as a drink due to its unique taste and smell. An object of the present invention is to provide a method for producing and soybean tea bags.
상기의 목적을 달성하기 위한 본 발명은, 콩을 이물질을 제거하고 세척하여 물에 담가 불렸다가 건조하여 콩 특유의 냄새와 맛을 제거하기 위한 천연 첨가물을 함께 넣고 끓이는 기능성 콩차를 제조하는 공정으로 이루어진 것이며, 본 발명에 사용되는 콩은 흰 콩, 검정콩, 메주콩 혹은 콩으로 제조된 메주 중에서 어느 하나가 사용될 수 있다.The present invention for achieving the above object is made of a process for producing a functional soybean tea to remove the foreign matter and wash the soybeans soaked in water and dried to put together the natural additives to remove the smell and taste of the beans to boil together As the beans used in the present invention, any one of white beans, black beans, soybeans or mejus made of soybean may be used.
또한 본 발명은 상기 제조공정으로 이루어진 콩 및 천연첨가물을 분쇄하여 끓는 물에 우려내어 음용할 수 있도록 티백으로 포장하여 이루어져 있다.In another aspect, the present invention is made by packaging the tea bag so that the beans and natural additives made of the above manufacturing process is pulverized to drink in boiling water.
이하, 본 발명을 실시예를 통하여 보다 상세히 설명하면 하기와 같다.Hereinafter, the present invention will be described in more detail with reference to Examples.
(실시예 1)(Example 1)
제 1공정 : 콩 200g이 잠기도록 물을 부어 40~60분 불린다. 이는 콩 껍질의 독성을 제거하고 차를 끓이기 전에 물에 다시 불리는 수고를 덜어주기 위함이다.Step 1: Pour water so that 200g of beans are soaked and soak for 40 to 60 minutes. This is to remove the soybean hulls and relieve the trouble of being called water again before boiling tea.
제 2공정 : 콩의 이물질을 제거하면서 깨끗하게 세척한다.Second step: Clean the beans while removing foreign matter.
제 3공정 : 세척한 콩을 건져내어 건조시킨다. 이 때의 건조방법은 상온 통풍건조방법, 화력건조방법, 동결건조방법이 있으며, 이들 중 편의에 따라 선택하여 사용할 수 있다.Step 3: Take out the washed beans and dry. At this time, the drying method is room temperature ventilation drying method, thermal drying method, freeze drying method, it can be selected according to the convenience of use.
이 때 하기의 제 4공정에서 사용할 천연첨가물을 음지에서 건조시킨다. 이 때 사용하는 천연첨가물은 콩 특유의 냄새를 제거하기 위하여 사용하는 것이며, 하기의 가지꼭지 외에도 계절에 따라 말린 송이버섯, 말린 복숭아씨 또는 살구씨, 말린 감꼭지, 말린 호박꼭지, 말린 미나리 또는 말린 질경이 중에서 선택하여 사용할 수 있고 그 양은 약 5g 정도인 것이 바람직하다. 한편 이같은 천연첨가물이 없을 때에는 건조시키지 않은 마늘 2쪽이나 생강 2쪽 또는 양파 1/2개를 넣을 수 있다.At this time, the natural additives to be used in the fourth step below are dried in the shade. The natural additives used at this time are used to remove the peculiar smell of soybeans. In addition to the following taps, seasonal dried mushrooms, dried peach seeds or apricot seeds, dried taps, dried pumpkins, dried buttercups or dried It can be selected and used from plantain and the amount is preferably about 5g. On the other hand, if you don't have these natural additives, you can put 2 undried garlic, 2 ginger or 1/2 onion.
제 4공정 : 제 3공정에서 건조시킨 콩과 천연첨가물인 말린 가지꼭지 1~2개를 함께 물 2ℓ에 넣고 끓인다.4th step: Boil the soybeans dried in the 3rd step and 1 ~ 2 dried branches of natural additives together in 2 l of water.
본 발명의 제 3공정에서는 건조시킨 콩을 기름을 사용하지 않고 볶아서 사용할 수 있다. 콩 자체를 볶아두면 쉽게 상하는 콩을 비교적 오랫동안 보관할 수 있게 된다.In the third step of the present invention, the dried beans can be roasted without using oil. Roasting the beans themselves will allow you to store spoiled beans for a relatively long time.
상기의 실시예에서는 소량의 기능성 콩차 제조방법을 나타내었으나, 본 발명의 목적을 위해 상기의 실시예를 응용하여 콩 및 콩으로 만든 메주를 사용하여 쉽게 우려내어 먹을 수 있는 티백을 제조할 수 있음은 당업자에게는 자명한 것이다.In the above embodiment, a small amount of functional soybean tea manufacturing method is shown, but for the purpose of the present invention, by applying the above embodiment, it is possible to prepare tea bags that can be easily consumed by using meju made of soybeans and soybeans. It will be apparent to those skilled in the art.
상기와 같이 제조한 기능성 콩차는 식사사이 하루 두세번 각각 180㏄ 섭취하여 주면 감기는 물론 천식, 치주염, 피부질환이나 신장병, 간염에도 탁월한 효과가 있다. 또한 목소리가 탁해지고, 발 뒤꿈치가 갈라지는 현상은 식물성 단백질이 부족해서 나타나는 증상이며, 본 발명의 기능성 콩차를 마셔줌으로서 목소리가 맑아지는 등의 회춘 효과가 있다.Functional bean tea prepared as described above is ingested 180㏄ each day two or three times between meals, as well as cold, asthma, periodontitis, skin disease or kidney disease, hepatitis has excellent effects. In addition, the murmuring of the voice and the heel splitting are symptoms caused by the lack of vegetable protein, and there is a rejuvenation effect such as clearing the voice by drinking the functional bean tea of the present invention.
본 발명의 기능성 콩차를 아침, 저녁 각각 180㏄ 복용한 사람의 수치를 나타낸 데이터이며, 본 차 이외의 다른 약물은 복용하지 않았다.Data showing the number of people who took 180 ㏄ of the functional soy tea of the present invention each morning and evening, and did not take any other drug except the present tea.
표 1.Table 1.
표 2.Table 2.
상기의 표 1의 데이터에서는 본 발명으로 제조한 기능성 콩차를 복용함으로서 간염이 치료된 것과, 표 2의 데이터에서는 신장의 여과기능이 회복되었음을 볼 수 있다.In the data of Table 1, hepatitis was treated by taking the functional soy tea prepared by the present invention, and the data of Table 2 showed that the renal filtration function was restored.
이상 설명한 바와 같이, 본 발명은 콩을 물에 담가 불리고 깨끗하게 세척하여 건조한 후 일정량의 물과 콩 특유의 냄새와 맛을 제거하기 위한 천연 첨가물을 함께 넣고 끓이는 기능성 콩차를 제조하는 방법이며, 이를 하루에 180㏄씩 두세번 복용함으로서 신장병 및 간염 등의 질환에 효과적임을 알 수 있다. 이외에도 성호르몬 부족에 의한 분비물 부족문제가 해결되며, 피부질환, 감기 및 천식, 치주염과 비만 및 각종 성인병에도 효과가 있다.As described above, the present invention is a method of manufacturing a functional soybean tea which is put soaked in water and washed clean and dried after putting together a certain amount of water and natural additives to remove the smell and taste peculiar to the beans, which is a day By taking 180㏄ two or three times, it can be seen that it is effective in diseases such as kidney disease and hepatitis. In addition, the lack of secretions caused by sex hormone deficiency is solved, it is effective in skin diseases, colds and asthma, periodontitis and obesity and various adult diseases.
Claims (4)
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Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS59179033A (en) * | 1983-03-31 | 1984-10-11 | Buichi Kusaka | Preparation of soya milk drink |
| JPS6128359A (en) * | 1984-07-20 | 1986-02-08 | Kentaro Tomioka | Production of odorless soybean milk having sweetness |
| KR860001266A (en) * | 1984-07-13 | 1986-02-24 | 박덕용 | Manufacturing method with ornament |
| JPH03285648A (en) * | 1990-03-30 | 1991-12-16 | Kojin Kimura | Stock for soybean beverage and soybean beverage using the same |
| JPH07203921A (en) * | 1994-01-18 | 1995-08-08 | Ii & M Prod:Kk | Healthy tea consisting essentially of sword bean |
| KR20010069031A (en) * | 2000-01-11 | 2001-07-23 | 이양희 | Manufacture of soy milk with Swordbean |
| KR20030008110A (en) * | 2001-07-16 | 2003-01-24 | 유논수 | a making method for drink |
| KR20030037581A (en) * | 2001-11-06 | 2003-05-14 | 이태숙 | manufacturing process of healthy drink |
-
2002
- 2002-02-23 KR KR10-2002-0009698A patent/KR100424840B1/en not_active IP Right Cessation
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS59179033A (en) * | 1983-03-31 | 1984-10-11 | Buichi Kusaka | Preparation of soya milk drink |
| KR860001266A (en) * | 1984-07-13 | 1986-02-24 | 박덕용 | Manufacturing method with ornament |
| JPS6128359A (en) * | 1984-07-20 | 1986-02-08 | Kentaro Tomioka | Production of odorless soybean milk having sweetness |
| JPH03285648A (en) * | 1990-03-30 | 1991-12-16 | Kojin Kimura | Stock for soybean beverage and soybean beverage using the same |
| JPH07203921A (en) * | 1994-01-18 | 1995-08-08 | Ii & M Prod:Kk | Healthy tea consisting essentially of sword bean |
| KR20010069031A (en) * | 2000-01-11 | 2001-07-23 | 이양희 | Manufacture of soy milk with Swordbean |
| KR20030008110A (en) * | 2001-07-16 | 2003-01-24 | 유논수 | a making method for drink |
| KR20030037581A (en) * | 2001-11-06 | 2003-05-14 | 이태숙 | manufacturing process of healthy drink |
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