KR100657028B1 - Functional sweet jelly compound containing yam and a method for manufacturing thereof - Google Patents

Abstract

The present invention relates to the production of functional yokan added with a combination of raw horse, hemp fine powder, or hemp, hemp fine powder to existing yokan products, and has anti-obesity, anti-cholesterol, anti-tumor and immunity It provides a method for producing yokan showing various physiological activities such as an enhancement effect. In addition, by changing the initial concentration of the solution and the flow rate of the liquid transfer pump to provide a method of manufacturing yokan can vary the composition of the yokan composition significantly shortens the manufacturing time of the yokan.

Raw horse, hemp fine powder, yokan, continuous production, manufacturing property, strengthening immunity

Description

Functional sweet jelly compound containing hemp and manufacturing method thereof

1 is a process diagram for a batch production process of yoghurt or yokan containing hemp powder.

      Figure 2 is a photograph of the yokan product comprising raw horse and hemp fine powder by a batch process.

Figure 3 is a process chart for a continuous manufacturing process of yoghurt, or yokan containing hemp powder.

4 is a photograph of a yokan product containing hemp fine powder (5%) prepared by a continuous process.

The present invention relates to the production of functional yokan added with a combination of raw horse, hemp fine powder, or hemp, hemp fine powder to existing yokan products, and has anti-obesity, anti-cholesterol, anti-tumor and immunity It provides a method for producing yokan showing various physiological activities such as an enhancement effect.

Yokan added with raw hemp and hemp fine powder can be prepared by adding solid raw hemp, hemp fine powder, or a combination of raw hemp and hemp fine powder to an aqueous solution containing agar, red bean paste, and starch syrup. It is more convenient than conventional yokan and can be manufactured continuously. The final yokan product can be expected to have physiological activities such as anti-obesity, anti-cholesterol, anti-tumor, immune-boosting effect, and suiting effect in addition to the effect of meal replacement such as nutrition supply. Can be.

In general, yokan refers to confectionery made from agar, sugar and sediment, and is classified as candy in the food industry and is made by adding other foods or food additives to it by using sugars, sediments and gelling agents as raw materials. It is prescribed. Conventional yokan manufacturing technology is simply manufactured using red bean paste, etc., and further processed to add a predetermined amount of fruit in order to enhance the taste and flavor. It is pointed out that these yokan are irrelevant to their functionality and taste too sweet to be suitable for children's tastes, but somewhat insufficient to satisfy the tastes of adults. Therefore, the development of functional yokan excellent in terms of taste and functionality while being portable and edible is continuously made.

Examples include potato yolk (educated patent application 2000-0066895), edible vegetable yolk (opened patent application 2002-0044124), and yolk added with roasted safflower seed powder (published patent application 2003-0038870). , Functional yokan containing spinach extract added with medicinal plants (public patent 10-2004-0067107), red ginseng daeboyanggyo (published patent application 2003-0059432), herbal ingredients (hwanggi, tangwi, cornus, cornus, Omija The production of yokan containing an extract of cinnamon and cinnamon, cocoa, and a certain amount of alcohol (public patent application 2002-0074365) has been reported. In addition, the antler extract added yolk added with the useful components of animals and fish (Yang Patent Publication No. 2002-0074563), the yangyanggwan added with eel and mesil juice (published patent No. 2002-0044124) and the like have been reported. Yokan added with these useful ingredients can be expected a variety of physiological activity according to the additives in addition to nutrition, palatability, simplicity.

A vine is a perennial perennial herbaceous plant of Liliaceae. Its height is about 1m. The ground part is vine, and the root of underground part is used for medicinal and food. Around 600 kinds of horses are known throughout the world, such as rainy season, short horses, horses, yams, wild horses, fan horses, and maple horses. Of these, about 10 species have been used for food and medicinal purposes. They grow wild in mountains in Japan. In particular, the roots of dried horses are dried and used as an important medicinal herb. In the case of cultivated horses (mountains), it is a herbal medicine designated by the KFDA as a food raw material, and is generally consumed as raw food (mainly nectar), and various types of products are recently provided according to the development of food processing technology. Domestic edible hemp is a cultivar classified as Dioscorea batatas . In general, the stem is thin, long and coarse branches are divided, and the leaves are opposite or rotated. The leaves are heart-shaped and the ends are sharp. Petioles are long, with rounded buds on axils. Flowers bloom in white in June to July. A male inflorescence is straight and many white flowers are running. A female inflorescence sags downwards and several female flowers run. Fruits are capsules, with three wings and seeds with round wings. Harvest is done from late October to November.

The cultivation and production of hemp in Korea can be divided into Gyeongbuk area including Andong, Uiseong, Gunwi, and Yeongcheon, Gyeongnam area represented by Jinju, Jeonnam, and Gangwon area, with 320 ha and 2,200 ton production. More than 70% of the country's production is produced in northern North Gyeongsang Province, centered on Andong. The components of hemp are 74 ~ 76% water, 15 ~ 20% starch, 1 ~ 1.5% protein, 1% total lipid, less than 1.25% ash, 0.1 ~ 0.4% total nitrogen, 74% or less water, It contains acetylated glucomannan, vitamins, minerals, and various other bioactive substances. Reported medicinal ingredients include Amylose, Choline, Saponin, Saponin, Mucin, Araginine, Yonogenin, Kryptogenin, and Diosgenin. It is used for the production of birth control pills and sex hormones, and it is also used as a raw material for the treatment of arthritis.

       Starch, which occupies the largest amount of general components of edible hemp, is 19.5%, which is higher than sweet potato starch, 10.6%, taro starch, 10.3%, and starch 16%, and the starting temperature of gelatin changes according to the starch pretreatment method. It is reported that 69.7 degrees is lower or similar to other starches in the figure, so that it is easily gelatinized to increase viscosity, and digestion and absorption are reported to be easy (Cho Il-suk et al., 1992, Korean J. Soc. Food.Sci 8, 57-63; Kwon Joong-ho et al., 1998, Korean J. Soc.Food.Sci. 27, p908-p913).

According to the analysis results of general ingredients excluding the moisture of hemp powder, 81.6 to 84.6% of sugar, 5.7 to 5.9% of crude fiber, 0.3 to 1.2% of crude lipid, 10.2 to 12.0% of crude protein, and 4.8 to 5.3% of ash. (Jeong Hye-young, 1995, Korean J. Food Sci Technol. 27, p36-p40), free sugar accounts for about 90% of all known sugars, fructose, glucose and sugar. Therefore, in the past, as an attempt to make excellent products using hemp sugar, fermented products containing horses such as magic, soy sauce, and soybean paste have been continuously tried in the private sector. Due to its digestive absorption, it has been used as a raw material for the manufacture of health foods for children and the elderly (Choi Il-suk et al., 1992, Korean J. Soc, Food. Sci 8, p57-p63).

However, to date, the most common consumption forms of hemp are raw horses and nectars, and recently, due to various demands of consumers and development of food processing technology, they are sold in various forms such as hemp fine powder and drink containing hemp extract. The most common form is hemp fine powder, which is sold as a 100% hemp powder product or with some inclusions (eg 10%, 5%). Currently marketed hemp powder products are mainly produced in Andong and Jinju. The annual production is about 50 tons, and the total production value is about 3.5 ~ 7 billion.

This digestive absorption is easy starch and many physiological activity has been reported, but the intake of the horse is not easy to date. The representative reason is that many people show skin allergy due to mucus in the process of removing the skin of raw horse, and the texture decreases due to sticky physical properties, the primary sensory deterioration due to viscosity and browning, secondary sensory by mouth viscosity Because the sex is bad, the public's rejection is appearing.

Accordingly, the present inventors have attempted to invent a solid product that can utilize the viscosity of starch while solving the problems of organoleptic and skin allergy while utilizing various physiological activities of hemp, and preparing yokan added with raw hemp and hemp fine powder. The present invention has been completed by developing a fluid process and a continuous rapid production process.

The present invention has been made to overcome the above-mentioned problems and an object of the present invention is to provide a yoyang composition added with hemp and hemp fine powder exhibiting anti-obesity, anti-cholesterol, immune enhancing effect.

Another object of the present invention is to provide a method for producing the yokan in a short time by continuously producing the yokan composition.

The present invention is a yoyang composition prepared by using sediment, starch syrup, agar, water and other known additives, wherein the yoyang composition contains at least one or more of hemp and hemp fine powders. It consists of. The functional yoyang composition has an anti-obesity, anti-cholesterol, immune enhancing effect.

More specifically, the functional yoyang composition of the present invention is composed of 30 to 60% by weight of sediment water, 30 to 50% by weight of sediment, 5 to 15% by weight syrup, 3 to 5% by weight, 1 to 2% by weight of agar.

Although content of the said agar does not require a special limitation, it is preferable to add 1-2 weight% in consideration of functionality and functionality. If it is added less than 1% by weight, the effect of contributing to the function is insignificant, and when it exceeds 2% by weight, the agar-specific taste is strong, not only decreases the functionality and palatability, but also weakens the strength of the yokan itself.

The content of the hemp is not required to be particularly limited, but it is preferable to add 3 to 5% by weight in consideration of food properties and functionality. If it is added less than 3% by weight, the effect contributing to the functionality is insignificant, and when added in excess of 7% by weight, the preference is drastically reduced due to the unique taste and aroma of hemp.

Meanwhile, the sediment, starch syrup and water may be added according to a known addition amount, and do not require special limitation. In addition, the sediment includes a white lump gold, a red lump gold, preferably red bean sediment is used.

The present invention is agitated while heating the agar solution containing agar, sediment, starch syrup and other known additives at 90 ~ 100 ℃ while adding a solution containing at least one of the hemp, hemp fine powder to the agar solution And a method for producing the yoyang composition by a batch which is then cooled and solidified.

In another aspect, the present invention is a mixed solution of agar solution containing agar, sediment, starch syrup and other known additives and the solution containing at least one or more of the hemp, hemp fine powder to a liquid transfer pump or screw mover, respectively. It provides a method of manufacturing yokan to continuously produce. In more detail, the initial concentration of the agar solution and the hemp-containing solution may be changed and transferred to the liquid transfer pump or the screw mover, respectively. More specifically, it includes a method of continuously producing a double composition by mixing the solutions by varying the flow rate of the liquid transfer pump or screw mover.

The continuous production method can vary the composition of the present invention composition by varying the initial concentration of the solution and the flow rate of the liquid transfer pump and can significantly shorten the manufacturing time compared to the conventional batch production method.

On the other hand, the continuous production method of the present invention can be applied to produce a variety of products using edible, medicinal extract solution, microbial fermentation (Chlorella, lactic acid bacteria culture solution) and the like in addition to the mat composition.

Hereinafter, the contents of the present invention will be described in more detail with reference to Examples. However, these examples are only for explaining the contents of the present invention and do not limit the scope of the present invention.

Example 1 Batch Production Process of Yokan of the Present Invention

While the agar solution containing agar, sediment, starch syrup and other known additives is continuously stirred and heated at 90 to 100 ° C., a solution containing at least one of hemp and hemp fine powder is added to the agar solution and then cooled. To produce a solidified yoyang composition. Sugar was not added when yokan was prepared, and sugar content of yokan was adjusted by controlling starch syrup and sediment.

1 is a process diagram of the batch production process of the present invention yolk containing hemp or hemp powder, and FIG. 2 is a photograph of a yokan product comprising the hemp and hemp fine powder by the batch process.

Example 2 Continuous Manufacturing Process of Yokan of the Present Invention

Agar solution containing agar, sediment, starch syrup and other known additives, and a solution containing at least one or more of hemp and hemp fine powder, respectively, are transferred to a liquid transfer pump or a screw mover to mix the solutions and continuously To prepare. In particular, this process can not only produce yokan continuously compared to the conventional batch production process, but also can produce products of various concentrations by changing the flow rate of the transfer pump and the initial concentration of the additives, edible other than the fine powder , Medicinal extract solution, microbial fermentation (Chlorella, lactic acid bacteria culture medium, etc.) using a variety of products can be produced.

On the other hand, Figure 3 is a flow chart for a continuous manufacturing process of the present invention, the yoyang composition comprising hemp or hemp powder, Figure 4 is a photograph of the yokan product containing hemp fine powder (5%) prepared by the continuous process to be.

<Example 3> Preparation of functional yokan containing no hemp fine powder (no hemp fine powder added)

Yokan composition was prepared by the method of Example 2 without adding hemp fine powder to 1.5% by weight of agar, 30% by weight of red bean paste, 10% by weight of starch syrup, and 58.5% by weight of water.

<Example 4> Preparation of functional yokan containing hemp fine powder (3% by weight of hemp fine powder)

Yokan composition was prepared by the method of Example 2 by adding 3% by weight of hemp fine powder to 1.5% by weight of agar, 30% by weight of red bean paste, 10% by weight of starch syrup, and 55.5% by weight of water.

<Example 5> Preparation of functional yokan containing hemp fine powder (5% by weight of hemp fine powder)

The agar composition was prepared by the method of Example 2 by adding 5% by weight of hemp fine powder to 1.5% by weight of agar, 30% by weight of red bean paste, 10% by weight of starch syrup, and 53.5% by weight of water.

<Example 6> Preparation of functional yokan containing hemp fine powder (7% by weight of hemp fine powder)

Yokan composition was prepared by the method of Example 2 without adding 1.5% by weight of agar, 30% by weight of red bean paste, 10% by weight of starch syrup, and 5% by weight of fine micro powder.

Experimental Example 1 Measurement of pH, Total Sugar, Reducing Sugar, and Moisture Content of the Yoyang Composition of the Present Invention

The food characteristics of the yokan composition of <Examples 3 to 6> were investigated. At this time, the control group was used yokan of commercially available Haitai Confectionery (hereinafter referred to as H), and after uniformizing each yokan with a grinder (Seward Co., Stomacher 400), a predetermined amount of crushed liquid was recovered. 3> These are all the same. PH (320 pH meter, METTLER TOLEDO InLabR 413, UK) and total sugar (Brix (%), Attago, Hand refractometer N-4E), reducing sugar (DNS method), water content (Infrared Moisture Determination balance) FD-240) was measured and the results are shown in Table 1.

[Table 1] Results of food characterization

sample H Example 3 Example 4 Example 5 Example 6 pH 5.62 7.01 6.67 6.64 6.52 % Per total 82 36 38 38 38 Reducing Sugar (%) 2.264 0.927 1.350 1.432 1.533 Moisture content (%) 12.23 50.36 48.53 47.26 46.51

    First, the pH of commercially available yokan showed a weak acidity of 5.62, but the manufactured yokan showed a neutral pH of 6.53 ~ 7.01. In addition, sugar was not added, and total sugar was less than half of existing yolk, and reducing sugar was 67% of conventional yolk. In the case of actual sweetness, however, no severe degradation was recognized. The moisture content of the prepared yokans is 46.51 ~ 50.36%, which is higher than the 12.23% of conventional yokans. Therefore, it was expected to be difficult to store for a long time due to high moisture content, but there was no unusual decay after heat sterilization. This may be due to the antimicrobial activity of the horse itself, and it is expected to be preserved for a long time if the moisture content is properly controlled during the manufacture of the product, and aseptic packaging by heat sterilization is performed.

Experimental Example 2 Measurement of pH, Total Sugar, Reducing Sugar, and Moisture Content of the Two-Yield Composition of the Present Invention

The color of the yokan composition of <Examples 3-6> was investigated. Specifically, the yokan composition was analyzed by a color meter (Colormeter, Tokyo Denshoku Co. Ltd., super color sp-80), and the results are shown in Table 2.

[Table 2] Result of color analysis

Hunter color value L a b △ E H 22.70 ± 0.16 6.62 ± 0.39 4.63 ± 0.39 - A 16.67 ± 0.37 11.07 ± 0.47 9.39 ± 0.47 8.90 ± 0.81 B 21.33 ± 2.24 8.39 ± 1.42 8.11 ± 1.42 4.59 ± 2.43 C 21.30 ± 12.68 8.93 ± 0.38 9.75 ± 1.38 5.82 ± 0.03 D 0.1625.35 ± 8.94 ± 0.48 10.36 ± 0.47 6.76 ± 1.04

Note: L: Brightness (black 0 ~ white 100), a: Redness (increased red, from 0 to 100, green decreases to -80), b: yellow (yellowish) Increases from 0 to 70 and decreases to -70 as blue becomes darker, and ΔE: color difference ((△ L ² + △ a ² + △ b ² ) ^1/2 )

As shown in Table 2, L value, a value, and b value were all increased by the addition of hemp. In particular, as the amount of hemp was increased, the L and a values were not changed but the b value was increased. Therefore, it is judged that the addition of hemp fine powder has an effect on visual function.

Experimental Example 3 Measurement of Physical Properties of the Inventive Composition of the Present Invention

The physical properties of the yokan composition of <Examples 3 to 6> were examined. The property evaluation conditions of the prepared yokan were probe P 0.25 s TPA, and the pre test speed was 5 mm / sec. The test speed is 2 mm / sec, the post test speed is 5 mm / sec, the trigger type is Auto-5.0 g, and the results are shown in Table 3.

[Table 3] Property evaluation results

Hardness Brokenness Adhesion Elasticity Cohesive Sword Chewability H 568 -2.89 -107 0.78 0.313 177.6 139.1 Example 3 145 2.67 -35 0.96 0.317 45.9 44.3 Example 4 165 3.55 -48 0.97 0.375 61.9 59.7 Example 5 179 3.67 -54 0.97 0.374 67.1 62.8 Example 6 180 5.53 -61 1.00 0.423 73.4 73.4

As shown in Table 3, the yokan containing fine powder increased in strength as the amount of hemp added increased, but showed much weaker strength than the general yokan, showing a softer and better elasticity and cohesiveness.

Experimental Example 4 Evaluation of Functionality of the Two-Yield Composition of the Present Invention

The sensory evaluation was performed on 300 males and females in their 20s and 50s, who were sensitive to taste, using the Hedonic method. The results were evaluated by Anova treatment. In the functional evaluation of each yokan, 3% by weight of hemp fine powder was the most preferred (153 people), and 5% by weight added 111 people, but 7% by weight was added. In the case of, the preference was 17 because of the unique smell and taste of hemp, and 3 ~ 5% was found to be the most suitable.

      Therefore, the functional yoyang composition comprising the hemp fine powder of the present invention is powder agar 1 ~ 1.5% by weight, starch syrup 10% by weight, red bean paste 30% by weight, water 53.5 ~ 55.5% by weight, hemp fine powder 3 ~ as in Examples 3 and 4 Including 5% by weight shows the most desirable results.

Experimental Example 5 Immune Enhancing Effect of the Two-Yield Composition of the Present Invention

Experiments were conducted on mice to determine whether the hemp extract, powder agar solution, and mixtures thereof, which are important components of the present invention, have an immune enhancing effect, respectively.

Preparation of hemp extract was extracted three times with 100 g of dried hemp powder with 1 liter of sterile distilled water, which was then freeze-dried at -70 ° C to -80 ° C using a freeze dryer (Samwon Freeze Dry System, SFDSF24, Samwon co.). It was prepared by grinding with a grinder, which was added to mouse splenocytes at concentrations of 0, 62.5, 125, 250, 500 and 1000 μg / ml, respectively.

Agar was used to sterilize edible powder agar (GAR 400, MSC Co., LTD, Korea) under UV and then suspended in sterile distilled water at a concentration of 0, 12, 5, 25, 50, 100, 200 ㎍ / ml. .

The mixture of hemp extract and agar was prepared by adding hemp extract to a concentration of 0, 62.5, 125, 250, 500, and 1000 μg / ml to the 25 μg / ml powder agar solution prepared above.

Immunity-enhancing effects were investigated by comparing mouse splenocyte proliferation rate, and the growth rate was measured after incubating for 2 days in the short term and 16 days in the long term by adding hepatic extract, agar, hemp and agar combinations to mouse splenocytes. Isolation of mouse splenocytes was performed by known methods (Mishell et al., Selected methods in cellular immunology , WH Freeman and Co. p4-p27, 1980). After sacrificing the mouse by the method of cervical dislocation, spleen cells were released, and then erythrocytes were removed with Lysing buffer (Tris-buffered ammonium chloride 0.87%, pH 7.2) and DMEM containing 10% FBS (fetal bovine serum) The culture was adjusted to 5 × 10 6 cells / ml. 90 μl per well was placed in a 96-well plate, and 10 μl of variously diluted samples were respectively dispensed so that the final concentration was 0 to 2 mg / ml, and the plates were plated at 37 ° C. in a 5% CO 2 incubator. After incubation for 50 hours, 50 μl of MTT solution (1 mg / ml) was added, followed by further incubation for 4 hours. The supernatant was removed, and 150 μl of DMSO was added thereto, and allowed to stand for 5 minutes, followed by measurement of absorbance at 580 nm using an ELISA reader. The growth rate of was calculated.

[Table 4] Splenocyte proliferation capacity according to the addition of hemp, agar and mixtures thereof (short-term two-day culture)

Concentration (µg / ml) Proliferation rate (%) Agar hemp Agar (25 µg / ml) + Hemp 0 100.0 ± 0.00 100 ± 0.00 128.54 ± 32.24 12.5 123.83 ± 6.13 135.88 ± 3.07 315.90 ± 32.24 25 156.63 ± 9.20 143.24 ± 14.10 342.05 ± 21.01 50 184.07 ± 19.50 163.32 ± 14.80 368.19 ± 27.21 100 226.24 ± 4.64 157.97 ± 26.13 309.37 ± 75.75 200 252.34 ± 37.96 176.71 ± 20.08 220.04 ± 49.09

Note:% growth rate = (absorbance of the sample / absorbance of the control) x 100

First, when the short-term culture as shown in Table 4, the immune cell proliferation effect was increased proportionally with the increase of agar concentration, and the immune cell proliferation effect was also increased even if hemp extract was added. However, in the case of hemp extract, the addition of 62.5 ㎍ / ㎖ showed an immune cell proliferation capacity of 135%, the addition of a high concentration of 1000 ㎍ / ㎖ did not increase proportionally to 176%. At low concentrations below 250 μg / ml of hemp extract concentrations, the addition of trace agar (25 μg / ml) showed rapid immune cell proliferation. However, the addition of 500 μg / ml and 1000 μg / ml hemp extracts showed a slow decrease in growth rate.

[Table 5] Splenocyte proliferation capacity according to the addition of hemp or hemp and agar mixture (long-term 16-day culture)

Hemp concentration (㎍ / mL) Proliferation rate (%) hemp Agar (25 µg / ml) + Hemp 0 100.0 ± 0.0 144.4 ± 23.2 31.2 171.1 ± 12.0 220.0 ± 19.2 62.5 236.7 ± 13.7 215.6 ± 12.4 125 235.6 ± 14.1 210.0 ± 21.0 250 222.2 ± 12.8 224.4 ± 17.2 500 273.3 ± 23.1 266.7 ± 25.5 1000 193.3 ± 20.8 360.0 ± 15.9 2000 165.0 ± 12.3 846.7 ± 13.0

Note:% growth rate = (absorbance of the sample / absorbance of the control) x 100

As can be seen from Table 5, in the case of long-term culture for 16 days, immune cell proliferation effect was not proportional to the concentration of hemp extract, and agar and the extract were not in proportion. However, a combination of 25 ㎍ / mL agar and 2 mg / mL hemp extract showed 846% growth. These results indicate that the combined effect of hemp and agar rather than hemp extract alone is complementary to immune enhancement, and can be expected to increase the immune cell proliferation of hemp-jakan solidified with agar.

The complementary immune cell proliferation effect of such agar and hemp extract mixtures has not been reported yet, but the effect of agar oligosaccharides on immune function is known (Kim Bong-jo et al., 2000, Korean J. Food, Sci. Technol. 32, p284). p290; Hong Jung Hwa et al., 2001, J. Fd, Hyd, Safety, 16, p11-p15; Hong Jung Hwa et al., 2000, J. Fd, Hyd, Safety, 15, p277-p281). Therefore, it was confirmed whether agar oligosaccharides were produced in the mixture of agar and hemp extract, and whether or not agar oligosaccharides were formed by decomposition of agar during the heating process was confirmed by using a DNS reducing sugar measurement method and an HPLC-RI detector. First, when agar and hemp extracts were simply mixed, no decomposition of agar was observed, and agar oligosaccharides and reducing sugars were not detected. On the other hand, after heating the agar at 121 ° C for 10 minutes, it was confirmed that the decomposition of the agar and the generation of reducing sugars and agar oligosaccharides showed decomposition of about 1.5% or less. Therefore, complementary immune cell proliferation effect of agar and hemp extract mixtures is not related to agar oligosaccharide production.

Functional yoyang composition of the present invention is used to solve the problems of sensory and skin allergies while using various physiological activities of the hemp, while being prepared to use the viscosity of starch has an excellent effect on anti-obesity, anti-cholesterol and immune enhancement. In addition, the continuous production method of yokan according to the present invention can change the composition of the yokan composition by varying the initial concentration of the solution and the flow rate of the liquid transfer pump, and the invention is very useful in the food and pharmaceutical industries, which can significantly shorten the manufacturing time. to be.

Claims (6)

delete In a functional horse yolk composition comprising at least one of hemp and hemp fine powder, The functional yoyang composition is a functional yoyang composition comprising 30 to 60% by weight of sediment, 30 to 50% by weight of sediment, 5 to 15% by weight of starch syrup, 3 to 5% by weight, 1 to 2% by weight of agar. . delete delete delete delete

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