KR100578714B1 - The ganghwa-mugwort powder of manufacture method - Google Patents
The ganghwa-mugwort powder of manufacture method Download PDFInfo
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 11
- 238000000034 method Methods 0.000 title claims description 9
- 240000006891 Artemisia vulgaris Species 0.000 claims abstract description 123
- 235000003261 Artemisia vulgaris Nutrition 0.000 claims abstract description 122
- 238000000227 grinding Methods 0.000 claims abstract description 19
- 235000009051 Ambrosia paniculata var. peruviana Nutrition 0.000 claims abstract description 18
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- 239000001138 artemisia absinthium Substances 0.000 claims abstract description 18
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 238000009835 boiling Methods 0.000 claims abstract description 8
- 230000018044 dehydration Effects 0.000 claims abstract description 8
- 238000006297 dehydration reaction Methods 0.000 claims abstract description 8
- 238000002156 mixing Methods 0.000 claims abstract description 7
- 241000282320 Panthera leo Species 0.000 claims abstract description 5
- 230000002787 reinforcement Effects 0.000 claims abstract description 5
- 241000219122 Cucurbita Species 0.000 claims abstract description 3
- 238000003801 milling Methods 0.000 claims description 3
- 230000003014 reinforcing effect Effects 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims 1
- 238000010298 pulverizing process Methods 0.000 claims 1
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- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- 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
- A23V2200/308—Foods, ingredients or supplements having a functional effect on health having an effect on cancer prevention
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Abstract
본 발명은 강화쑥(사자발쑥)을 미세한 분말로 제조하는 방법에 관한 것이다. 더욱 상세하게는 강화쑥을 미세분말로 분쇄하되, 강화쑥 특유의 쓴맛을 제거하고 매우 고운 미세분말로 제조하여 일반적인 음식에 넣어서 먹을 수 있도록 하여 국민건강에 이로움을 줄 수 있도록 하는 강화쑥 분말 제조방법을 제공하는 것이다.The present invention relates to a method for producing reinforced mugwort (lion cucurbita) into fine powder. More specifically, pulverized mugwort with fine powder, but removes the bitter taste peculiar to the reinforced mugwort and manufactured into a very fine fine powder to be eaten in general food to benefit national health To provide.
본 발명의 주요구성은, 건조된 강화쑥(사자발쑥)을 60메쉬 정도의 크기로 분쇄하여 쑥분말을 만드는 1차분쇄단계와; 상기 건조된 강화쑥을 100℃ 이상으로 삶아서 탈수기계로 물기를 제거한 후 건조기에서 물기를 완전 건조시켜 건조분말을 만드는 가공단계와; 상기 1차분쇄단계에서 만들어진 60메쉬 정도 크기의 쑥분말과 상기 가공단계에서 만들어진 건조분말을 혼합하여 300~400 메쉬 정도의 미분쇄기에 투입하여 미세분말을 만드는 2차분쇄단계로 이루어진 것을 특징으로 한다.The main configuration of the present invention, the primary grinding step of making the mugwort powder by grinding the dried reinforced mugwort (lion moxa) to the size of about 60 mesh; Boiling the dried reinforcement mugwort at 100 ℃ or more to remove the water with a dehydration machine and then completely dried in a dryer to create a dry powder; It characterized by consisting of a secondary grinding step of making fine powder by mixing the wormwood powder of the size of about 60 mesh made in the first grinding step and the dry powder made in the processing step into a fine grinding machine of about 300 ~ 400 mesh. .
따라서, 본 발명은 강화도의 특산물인 강화쑥(사자발쑥)을 쓴맛이 나지 않는 미세한 분말로 제조함으로서, 음식을 조리할 때에 강화쑥 분말을 조금씩 넣어서 평상시 음식에서 강화쑥의 효능을 얻을 수 있게 되므로, 쑥의 효능 중 대표할 수 있는 소화촉진과 항암효과에 의해 건강에 이로움을 주는 효과가 있는 매우 유용한 발명이다.Therefore, the present invention by producing a special powder of Ganghwa ganghwa (sajabal wormwood) with a fine powder that does not taste bitter, when cooking food by adding a little ganghwa powder little by little to obtain the efficacy of fortified mugwort in everyday food, It is a very useful invention that has a beneficial effect on health by promoting the digestive and anti-cancer effect that can be representative of the efficacy of mugwort.
강화쑥, 사자발쑥, 분말, 미세분말, 분쇄기, 쓴맛Fortified mugwort, lion foot mugwort, powder, fine powder, grinder, bitter taste
Description
본 발명은 강화쑥(사자발쑥)을 미세한 분말로 제조하는 방법에 관한 것이다. 더욱 상세하게는 강화쑥을 미세분말로 분쇄하되, 강화쑥 특유의 쓴맛을 제거하고 매우 고운 미세분말로 제조하여 일반적인 음식에 넣어서 먹을 수 있도록 하여 국민건강에 이로움을 줄 수 있도록 하는 강화쑥 분말 제조방법을 제공하는 것이다.The present invention relates to a method for producing reinforced mugwort (lion cucurbita) into fine powder. More specifically, pulverized mugwort with fine powder, but removes the bitter taste peculiar to the reinforced mugwort and manufactured into a very fine fine powder to be eaten in general food to benefit national health To provide.
일반적으로, 쑥은 즙을 짜내어 쑥즙을 제조한 후 이를 식음하거나 이를 첨가한 식품으로 제조되고 있다.In general, wormwood is produced by squeezing the juice to prepare the wormwood juice and then drinking or adding it.
그러나, 상기의 쑥즙은 건쑥을 삶아서 쪄낸 후 이를 압착기로 눌러 쑥즙을 제조하는 공정을 거치므로 많은 장비와 인력을 요구하고 있는 문제점이 있다.However, the mugwort juice has a problem in that it requires a lot of equipment and manpower because it goes through the process of manufacturing the mugwort by pressing it with a compress after boiled dried mugwort.
한편, 강화도 특산물인 강화쑥(사자발쑥)은, 일반쑥에 비해 약효는 탁월한테 반하여 토질, 기후, 공기조건에 있어서 매우 예민하며, 일반적인 쑥이 일년에 2~3회 정도 수확이 가능하지만, 강화쑥은 단오날 채취하고 난 이후에 토질개선을 위해 불을 지르므로, 일년에 한 차례 밖에 수확하지 못하였다.On the other hand, Ganghwa mugwort (Sajabal mugwort), which is a special product of Ganghwado, is very sensitive to soil, climate, and air conditions compared to general mugwort, while general mugwort can be harvested 2-3 times a year. Wormwood is harvested only once a year since it was burned to improve soil after harvesting.
그리고, 자연 상태에서 3년이라는 전통 발효 숙성과정을 거치므로 일반쑥에 비하여 공급량이 떨어지며 제조과정이 오래 소요되는 문제점이 있다.In addition, since the traditional fermentation aging process of three years in the natural state, there is a problem that the supply amount is lower than the conventional mugwort and the manufacturing process takes a long time.
또한, 현재 상기 강화쑥을 이용하여 식품에 응용한 제품(쑥냉면, 쑥국수, 쑥만두 등)들이 시중에 판매되고 있음은 주지와 같으며, 상기 강화쑥을 이용하여 식품에 첨가할 때에는 대부분 강화쑥을 일반적인 녹즙기를 이용하여 강화쑥의 즙을 생성시킨 다음, 강화쑥즙을 식품에 첨가하게 된다. In addition, it is well known that the products (mugwort cold noodles, mugwort noodles, mugwort dumplings, etc.) applied to food using the fortified mugwort are currently on the market, and are mostly fortified when added to food using the fortified mugwort. The mugwort is produced using the common green juicer, and the juice of the fortified mugwort is added to the food.
이는, 강화쑥을 그냥 먹거나 쑥즙을 먹으면 그 맛이 매우 써서 쉽게 식음할 수 있는 대상이 안되었고, 약으로 하여 먹게 되므로 효능이 매우 뛰어난 강화쑥을 식음하는 사람들이 많지 않다.This, if you just eat wormwood or wormwood juice, the taste is very bitter, not easy to eat and eat, and because it is eaten as a drug is not a lot of people who eat very effective Ganghwa mugwort.
따라서, 그 효능이 뛰어난 강화쑥을 다양한 식품에 적용하고 있고, 현재 '웰빙'이라는 시대적 흐름에 따라 수요층이 점차 넓어지고 있음은 물론이다.Therefore, the reinforcing mugwort excellent in its efficacy is being applied to various foods, and as a result, the demand layer is gradually expanding according to the current trend of 'well-being'.
본 발명은 상술한 문제점들을 해소하기 위한 것으로, 효능이 뛰어난 강화쑥(사자발쑥)을 미세분말로 제조하고, 강화쑥 특유의 쓴맛을 제거하여 일반적인 음식을 조리할 때 소량씩 넣어서 먹을 수 있도록 하여 강화쑥의 효능에 의해 국민건강에 이로움을 줄 수 있도록 하는 강화쑥 분말 제조방법을 제공함에 그 목적이 있다.The present invention is to solve the above-mentioned problems, to prepare a strengthened mugwort (saja wormwood) excellent in efficacy, fine powder, remove the bitter taste peculiar to the reinforced mugwort so that you can eat by putting a small amount when cooking a general food Its purpose is to provide a method for producing fortified mugwort powder to benefit the health of the mugwort.
본 발명의 목적과 부수되는 많은 효과는 다음의 상세한 설명에 의해서 용이하게 이해될 것이다.
Many of the objects and accompanying effects of the present invention will be readily understood by the following detailed description.
상기 목적을 달성하기 위한 본 발명은, 건조된 강화쑥(사자발쑥)을 60메쉬 정도의 크기로 분쇄하여 쑥분말을 만드는 1차분쇄단계와; 상기 건조된 강화쑥을 100℃ 이상으로 삶아서 탈수기계로 물기를 제거한 후 건조기에서 물기를 완전 건조시켜 건조분말을 만드는 가공단계와; 상기 1차분쇄단계에서 만들어진 60메쉬 정도 크기의 쑥분말과 상기 가공단계에서 만들어진 건조분말을 혼합하여 300~400 메쉬 정도의 미분쇄기에 투입하여 미세분말을 만드는 2차분쇄단계로 이루어진 것을 특징으로 한다.The present invention for achieving the above object, the primary grinding step of making a mugwort powder by grinding the dried reinforcement mugwort (lion moxa) to the size of about 60 mesh; Boiling the dried reinforcement mugwort at 100 ℃ or more to remove the water with a dehydration machine and then completely dried in a dryer to create a dry powder; It characterized by consisting of a secondary grinding step of making fine powder by mixing the wormwood powder of the size of about 60 mesh made in the first grinding step and the dry powder made in the processing step into a fine grinding machine of about 300 ~ 400 mesh. .
이때, 상기 2차분쇄단계에서는, 1차분쇄단계에서 만들어진 쑥분말과 가공단계에서 만들어진 건조분말을 1 대 1 의 중량비율(㎏)로 혼합하는 것을 특징으로 한다.At this time, in the second grinding step, the mugwort powder made in the first grinding step and the dry powder made in the processing step are characterized in that it is mixed in a weight ratio of 1 to 1 (kg).
상기와 같은 특징으로 이루어진 본 발명을 상세히 설명하면 다음과 같다.Referring to the present invention consisting of the above characteristics in detail as follows.
먼저, 강화쑥(사자발쑥)은 자연 상태에서 3년이라는 전통 발효 숙성과정을 거쳐 완전 건조된 쑥으로 만들어진다.First, Ganghwa mugwort (zazabal mugwort) is made from fully dried mugwort after 3 years of traditional fermentation in natural condition.
그리고, 상기 완전 건조된 강화쑥을 분쇄기에 넣고 분쇄하되, 60메쉬 정도의 크기가 되도록 1차 분쇄한다. 이로써 강화쑥 분말 제조방법 중 1차분쇄단계가 완료된다.Then, the completely dried reinforcement mugwort is put into a grinder, the first grind to a size of about 60 mesh. This completes the first milling step of the reinforced mugwort powder manufacturing method.
또한, 상기 완전 건조된 강화쑥을 삶을 수 있는 큰 용기에 넣어 삶되, 물과 1 대 1 의 중량비율(㎏)로 섞어서 100℃ 이상의 온도로 4시간 정도 가열하여 삶는 다. 이때 상기 삶는 시간은 4시간에 국한되는 것이 아니라 용기의 크기 및 삶아지는 쑥과 물의 양 및 끓는 점 등에 의해 그 이하 또는 그 이상의 시간이 소요될 수 있음은 물론이다.In addition, the completely dried reinforced mugwort boiled in a large container that can be boiled, mixed with water and a weight ratio (kg) of 1 to 1 is heated by heating at a temperature of 100 ℃ or more for about 4 hours. In this case, the time for boiling is not limited to 4 hours, but may be longer or longer depending on the size of the container and the amount of boiling mugwort and water, and boiling point.
상기와 같이 오랜시간 푹 삶아진 쑥은 그 다음 공정에서 어느 정도의 물기를 제거하게 되는 바, 이때 통상적으로 삶는 용기와 탈수용기는 하나로 제작되어 사용되고 있으므로 삶은 후 바로 탈수를 시켜게 된다. 또한 별도의 탈수기가 설치되어 있다면 삶는 용기에서 쑥을 건져낸 후 탈수 용기로 옮겨 쑥의 물기를 제거하게 된다. 그리고 상기 쑥의 물기를 제거하는 탈수방법은, 탈수용기가 회전하여 쑥에 묻은 물기를 제거하거나, 유압으로 눌러서 물기를 제거하는 방법 중 사용이 용이한 방법을 채택하여 사용하면 된다.The mugwort boiled for a long time as described above is to remove a certain amount of water in the next process, at this time, since the boiled container and the dehydration container is made and used as one, the dehydration immediately after boiling. In addition, if a separate dehydrator is installed to remove the mugwort from the boiling container to move to the dehydration container to remove the moisture of the mugwort. And the dehydration method of removing the moisture of the mugwort, the dehydration container is rotated to remove the water on the mugwort, or by using a method of easy to use among the methods to remove the water by pressing hydraulically.
상기와 같이 물기가 제거된 쑥은 내부에 포함된 수분까지 완전히 증발시키기 위해 건조기로 투입되어 완전 건조된 건조분말이 되어 강화쑥 분말 제조방법 중 가공단계가 완료된다.As mentioned above, the mugwort from which water is removed is put into a dryer to completely evaporate the moisture contained therein to become a completely dried dry powder, thereby completing the processing step of the method of manufacturing fortified mugwort powder.
이때, 상기 건조기에서는 100℃ 이상의 온도로 쑥을 건조시켜도 되나, 온도가 너무 높아 빨리 건조되면 그 효능이 떨어지게 되어 70 ~ 80℃ 의 온도로 5 ~ 7 시간 건조시켜 쑥에 포함된 수분을 완전히 제거하게 된다.At this time, in the dryer may be dried mugwort at a temperature of 100 ℃ or more, but if the temperature is too high to dry quickly the efficacy is reduced to dry for 5 to 7 hours at a temperature of 70 ~ 80 ℃ to completely remove the moisture contained in the mugwort do.
그리고, 상기 쑥의 원활한 완전 건조를 위해 1회 또는 2회 정도 건조기의 쑥을 섞어서 상·하층의 쑥을 바꿔줌이 바람직하다.In addition, it is preferable to change the upper and lower mugwort by mixing the mugwort of the dryer once or twice to smoothly dry the mugwort.
상기와 같이 내부에 포함된 수분까지 완전히 건조된 건조분말과 1차분쇄단계에서 분쇄된 쑥분말을 미분쇄기에 투입하여 미세한 분말로 쑥분말을 제조하면 강화 쑥을 이용하여 쑥분말을 제조하는 모든 공정이 완료된다.All the processes of manufacturing mugwort powder using reinforced mugwort when the mugwort powder is made into fine powder by putting the dried powder completely dried to the moisture contained therein and the mugwort powder ground in the first milling step into a fine grinder. Is complete.
이때, 상기 미분쇄기에는 300 ~ 400 메쉬 정도 크기의 쑥분말로 분쇄되도록 되어 있으므로 쑥분말은 매우 미세하게 되고, 1차분쇄단계에서 만들어진 쑥분말과 가공단계에서 만들어진 건조분말을 1 대 1 의 중량비율(㎏)로 혼합하여 분쇄하게 된다.At this time, the fine grinding machine is to be crushed into the size of the mugwort powder of 300 ~ 400 mesh size so that the mugwort powder becomes very fine, the weight ratio of the mugwort powder made in the first grinding step and the dry powder made in the processing step 1 to 1 (Kg) to mix and pulverize.
또한, 상기 쑥분말과 건조분말의 혼합비율은 1 대 1 의 중량비율(㎏)에 국한되는 것이 아니라, 쑥분말이나 건조분말 중 어느 하나를 더 많이 혼합하여 사용할 수 있음은 물론이다.In addition, the mixing ratio of the mugwort powder and the dry powder is not limited to a weight ratio (kg) of 1 to 1, of course, can be used by mixing more of either mugwort powder or dry powder.
그러나, 본 출원인이 실시해본 결과 쑥분말을 더 많이 혼합하면 강화쑥의 쓴맛이 나게 되고, 건조분말을 더 많이 혼합하면 강화쑥 특유의 냄새가 없어지게 된다.However, as a result of the present applicant's practice, the more mixed the mugwort powder, the bitter taste of the fortified mugwort is obtained, and the more the dry powder is mixed, the more distinctive odor is lost.
이때, 강화쑥의 쓴맛이 나면 사람들이 쉽게 음식에 넣지 못하는 문제점이 발생될 뿐 아니라, 강화쑥 특유의 냄새가 없어지면 강화쑥으로 제조된 것인지 의심하게 되는 요인이 제공되는 것이므로 쑥분말과 건조분말의 혼합비율은 1 대 1 의 중량비율(㎏)로 함이 바람직하다.At this time, if the bitter taste of Ganghwa mugwort is not only a problem that people can not easily put into food, but the unique smell of Ganghwa mugwort is a factor that is suspected whether it is made of Ganghwa mugwort, so mixing of mugwort powder and dry powder It is preferable to make ratio into the weight ratio (kg) of 1 to 1.
한편, 상기와 같이 제조된 강화쑥 분말은 일반적인 음식에 넣어 사용할 수 있으며, 특히 밥을 할 때 조금 넣으면 밥에 찰기가 생기고 맛있어진다.On the other hand, fortified mugwort powder prepared as described above can be used in general food, especially when a little when cooked rice is sticky and delicious.
그리고, 상기 강화쑥 분말을 밀가루와 혼합하여 전이나 부침을 하게 되면 쑥의 전분성분에 의해 찰 진 맛이 나게 된다.Then, when the fortified or mixed up with the powder of the fortified mugwort powder will be tasted by the starch component of the mugwort.
또한, 상기 강화쑥 분말을 뜨거운 물에 타서 먹으면 쑥차가 되므로 매우 많 은 음식에 넣어서 사용하여 강화쑥의 효능을 얻을 수 있게 된다.In addition, when the wormwood powder is eaten by burning it in hot water, it becomes wormwood tea, so that it is possible to obtain the efficacy of the wormwood by using it in many foods.
이와 같이 본 발명 강화쑥 분말 제조방법에 관하여, 본 발명의 범주 내에서 각 부품들의 여러 가지 설계변경은 모두 본 발명의 기술사상의 범위에 포함되는 것으로 간주된다. As described above, with regard to the method for preparing powdered mugwort of the present invention, various design changes of the respective components within the scope of the present invention are all considered to be included in the scope of the technical idea of the present invention.
따라서, 본 발명은 강화도의 특산물인 강화쑥(사자발쑥)을 쓴맛이 나지 않는 미세한 분말로 제조함으로서, 음식을 조리할 때에 강화쑥 분말을 조금씩 넣어서 평상시 음식에서 강화쑥의 효능을 얻을 수 있게 되므로, 쑥의 효능 중 대표할 수 있는 소화촉진과 항암효과에 의해 건강에 이로움을 줄 수 있는 매우 유용한 발명이다.Therefore, the present invention by producing a special powder of Ganghwa ganghwa (sajabal wormwood) as a fine powder that does not taste bitter, when cooking food by adding a little ganghwa powder little by little to obtain the efficacy of fortified mugwort in everyday food, It is a very useful invention that can benefit the health by promoting digestion and anti-cancer effect that can be representative of the efficacy of mugwort.
쑥은 그 성질이 따뜻하여 허한성(虛寒性)의 출혈병증(부녀자의붕루), 월경통, 월경부조, 태동불안, 복통 등에 효과가 있다. 쑥의 주성분은 칼슘, 섬유, 비타민A, 비타민B, 비타민C등이다. 봄철에 나타나는 피부건조, 호흡기 질환, 각종 알러지성 증상, 위장병 등을 예방 치료하는 데에 비타민 A, C 성분이 들어있는 쑥이 아주 좋은 식품으로 알려져 있다.Wormwood is warm in nature, it is effective in haemorrhagic hemorrhagic disease (women's abortion), dysmenorrhea, dysmenorrhea, ecstasy, abdominal pain. The main components of mugwort are calcium, fiber, vitamin A, vitamin B, and vitamin C. Wormwood, which contains vitamins A and C, is known as a very good food for the prevention and treatment of skin dryness, respiratory diseases, allergic symptoms, and gastrointestinal diseases in spring.
더욱이, 상기 강화쑥은 국내에서 채취되는 모든 쑥 중 가장 효능이 뛰어난 쑥으로서, 상기 강화쑥으로 쑥분말을 만들면 많은 음식에 첨가하여 사용할 수 있을 뿐 아니라 음식의 맛과 향을 향상시킬 수 있게 된다.Moreover, the fortified mugwort is the most potent mugwort among all the mugwort collected in Korea, and when the mugwort powder is made from the fortified mugwort, it can be used in addition to many foods and can improve the taste and aroma of food.
또한, 상기 쑥분말을 따뜻한 물에 조금씩 타서 차로 마시게 되면 쑥향에 의 해 심신의 평온한 상태를 얻을 수 있고, 그 맛에 의해 스트레스를 해소시킬 수 있으며, 그 효능에 의해 건강에 이로움을 얻을 수 있는 효과가 있다.In addition, when the mugwort powder is drunk in warm water and drinked with tea, it is possible to obtain a calm state of mind and body by the mugwort flavor, to relieve stress by the taste, and to obtain health benefits by its efficacy. It works.
한편, 본 발명에서 사용되는 강화쑥(사자발쑥)은 현재 시중에서 가장 효능이 뛰어나다고 일컬어지는 당진쑥과 비교했을 때 항암효과가 무려 10배나 넘게 발휘되는 것으로, 상기 쑥분말을 평상시 먹는 음식에 조금씩 넣으면 음식의 성분과 함께 강화쑥 성분을 섭취하게 되어 건강에 이로움을 얻을 수 있게 되는 효과도 있다. On the other hand, fortified mugwort used in the present invention (sajabal mugwort) is currently exhibited more than 10 times the anti-cancer effect when compared with Dangjin mugwort is said to be the most effective on the market, the mugwort powder is a little bit in the usual food If you put in the food ingredients along with the intensified wormwood ingredients to take advantage of the health benefits.
따라서, 현재에는 강화쑥을 3년간 건조하여 말린 건쑥에서 즙을 짜낸 매우 쓴맛의 쑥즙을 식음하거나, 쑥즙을 이용하여 제조된 쑥냉면과 쑥국수, 쑥만두 등을 먹으며 강화쑥의 효능을 얻고 있다.Therefore, at present, the dried mugwort is dried for three years, and the juice of the bitter wormwood squeezed from dried dried mugwort is eaten, or wormwood cold noodles, mugwort noodles, mugwort dumplings, etc. prepared using mugwort juice are gaining efficacy.
그러나, 본 발명을 실시함에 따라 평상시 음식을 제조하는 데 강화쑥 분말을 첨가하게 되면, 쑥 특유의 쓴맛을 느낄 수 없게 되므로 평상시 음식을 먹으면서 매우 쉽고도 용이하게 강화쑥의 효능을 얻을 수 있는 매우 유용한 발명이라 할 것이다. However, according to the practice of the present invention, if you add the powdered mugwort powder to prepare the usual food, you can not feel the bitter taste peculiar to the mugwort, very useful to get the efficacy of the strengthened mugwort very easily while eating the usual food It will be called an invention.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JPS6226228A (en) | 1985-07-26 | 1987-02-04 | Echigo Yakusou:Kk | Production of powdery mugwort |
| KR100204859B1 (en) | 1995-03-16 | 1999-06-15 | 조남문 | Processing method of a powder mugwort |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6226228A (en) | 1985-07-26 | 1987-02-04 | Echigo Yakusou:Kk | Production of powdery mugwort |
| KR100204859B1 (en) | 1995-03-16 | 1999-06-15 | 조남문 | Processing method of a powder mugwort |
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| KR101185822B1 (en) | 2010-03-10 | 2012-10-02 | 재단법인 대구테크노파크 | Method for preparing powder of wormwood |
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