KR100780091B1 - Method for making healthy food with garlic as a main material - Google Patents
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- KR100780091B1 KR100780091B1 KR1020050079570A KR20050079570A KR100780091B1 KR 100780091 B1 KR100780091 B1 KR 100780091B1 KR 1020050079570 A KR1020050079570 A KR 1020050079570A KR 20050079570 A KR20050079570 A KR 20050079570A KR 100780091 B1 KR100780091 B1 KR 100780091B1
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- 238000000034 method Methods 0.000 title description 3
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- 235000012907 honey Nutrition 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/30—Dietetic or nutritional methods, e.g. for losing weight
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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
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- Nutrition Science (AREA)
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
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- Coloring Foods And Improving Nutritive Qualities (AREA)
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Abstract
본 발명은 마늘을 주재로 한 보양식품의 제조방법에 관한 것으로서, 복용이 쉽고 소화능력을 향상시킬 수 있는 보양식품을 제공코자 한 것이다.The present invention relates to a method for producing a supplement product based on garlic, and to provide a supplement product that can be easily taken and improves digestion.
즉, 본 발명은 용기에 껍질을 벗긴 선별 세척한 마늘과 물을 2:1 중량비로 넣고 마늘이 허물어질 때까지 삶는 단계와, 삶은 마늘 60중량%, 홍삼엑기스 10중량%, 벌꿀 20중량% 및 무, 결명자, 약쑥, 보리를 중량비로 2:1:1:1(100ｇ:50ｇ:50ｇ:50ｇ)에 물 5ℓ를 넣고 물이 1~1.5ℓ될 때까지 달인 물 10중량%를 혼합하는 단계와, 상기 혼합물을 용기에 넣고 꿀과 같은 점성이 생길 때까지 달이는 단계와, 상기와 꿀과 같은 점성이 생긴 보양식품을 상온 내지는 저온에서 냉각하는 단계를 포함하는 것으로서, 마치 꿀과 같은 점성을 갖는 것으로 숟가락 등을 이용하여 용이하게 복용할 수 있으며, 장기 복용 시 소화기능을 향상시키고 변비를 해결할 수 있고, 위장병을 예방할 수 있는 효과를 득할 수 있는 것이다.That is, in the present invention, the peeled and washed garlic and water in a container in a 2: 1 weight ratio and boiled until the garlic is broken, boiled garlic 60% by weight, red ginseng extract 10% by weight, honey 20% by weight and Add 5 liters of water to 2: 1: 1: 1 (100g: 50g: 50g: 50g) in a weight ratio of radish, blame, wormwood, and barley, and mix 10% by weight of decoction water until 1 ~ 1.5ℓ of water and And putting the mixture into a container until it becomes viscous like honey, and cooling the viscous nursery product with viscous like honey at room temperature or low temperature, as if having viscous like honey. Spoons can be taken easily, and when taken for a long time to improve digestion and solve constipation, it is possible to obtain the effect of preventing gastrointestinal diseases.
마늘, 홍삼엑기스, 벌꿀, 보양식품, 무 Garlic, Red Ginseng Extract, Honey, Comfort Food, Radish
Description
도 1은 본 발명에서 제공하는 보양식품의 바람직한 제조공정을 보인 블록도 1 is a block diagram showing a preferred manufacturing process of the nursery products provided by the present invention
본 발명은 마늘을 주재로 한 보양식품의 제조방법에 관한 것으로서, 보다 구체적으로는 복용이 쉽고 소화능력을 향상시킬 수 있는 보양식품을 제공코자 한 것이다.The present invention relates to a method for producing a supplement product based on garlic, and more particularly, to provide a supplement product that can be easily taken and can improve digestive ability.
마늘(Allium cepa L.)은 백합과에 속하는 야채의 일종으로서 우리나라에서 마늘은 고추와 더불어 중요한 양념류의 하나로서, 마늘의 기능성효과는 혈액순환을 원활하게 하고, 체력을 증진시킴으로서 건강을 유지케 하는 것으로 알려져 있다.Garlic (Allium cepa L.) is a type of vegetable belonging to the family Liliaceae. Garlic is one of the important seasonings in Korea along with red pepper. It is known.
또한 혈관의 신진대사를 좋게 하고 끈끈해진 혈액을 깨끗하고 유연하게 함으로서 성인병의 가장 큰 주범인 암이나 심장질환, 뇌혈관 질환을 예방하기도 하고 동맥경화를 예방하는 데에도 좋은 효과가 있다. In addition, it improves the metabolism of blood vessels and cleans and makes the sticky blood clean and flexible, thus preventing cancer, heart disease and cerebrovascular disease, which are the main culprit of adult disease, and preventing arteriosclerosis.
마늘의 생산 시기는 6월, 7월에 국내 마늘의 60% 정도가 출하되어 갑작스런 마늘의 공급량 증대로 인해 가격이 폭락하고 마늘의 소비가 많이 이루어진 후에는 마늘의 공급량이 부족하여 다시 가격이 폭등하여 매년 가격 변동이 심한 작물로서 이에 따라 마늘은 홍수출하로 인한 가격폭락시 정부가 가격조절을 위한 수매를 하고 있으나 마늘가격의 폭등과 폭락의 반복은 농민과 농업정책과의 불화를 초래하고 물가 불안요인, 농가의 소득증대에도 별다를 도움을 주고 있지 못하는 실정이다.About 60% of domestic garlic was shipped in June and July, and the price dropped due to sudden increase in the supply of garlic. After the consumption of garlic was high, the supply of garlic was insufficient and the price soared again. The annual price fluctuations of the crops, and the garlic is purchased by the government to control the price when the price collapses due to flooding, but the repetition of the garlic price and the collapse of the price causes a conflict between farmers and agricultural policy and inflation In other words, it does not help much to raise income of farmers.
이처럼 수급이 불안정한 마늘의 가격 안정화를 위한 개선으로 생산시기 조절, 과잉 생산 시 수출 추진, 간이저장시설, 정부지원의 저장창고 시설 등이 이루어졌으나, 저온 저장 중에도 상품가치가 상실되는 등 농가의 손실 등이 많이 발생하고, 홍수출하 시 잉여의 마늘을 전부 소비하기에는 역부족이다. 홍수출하 시 잉여의 마늘을 모두 소비할 수 있는 방안은 무엇보다도 저장성이 뛰어난 다양한 가공식품 개발이 가장 중요한데, 현재 마늘의 소비는 96%가 가정용(요식업체 포함)으로 가공되지 않은 생체로 소비되고, 4%정도만 가공용으로 소비되고 있어 마늘을 이용한 가공식품 개발이 매우 부족한 실정이다.In order to stabilize the price of garlic, which is unstable in supply and demand, the production timing was adjusted, export was promoted during overproduction, simple storage facilities, and government-sponsored storage facilities. This occurs a lot, and it is not enough to consume all of the surplus garlic during flooding. The most important way to consume surplus garlic during flooding is to develop a variety of processed foods with excellent shelf life. Currently, 96% of garlic is consumed as raw materials for home use (including restaurants). Only about 4% is consumed for processing, so the development of processed food using garlic is very insufficient.
종래 마늘에 대한 연구로는 육종과 재배생리 연구 등의 품종개량 및 마늘의 저장성 향상과 건조기술에 관한 연구가 주를 이루고 있으며, 최근 마늘 음료 등이 일부 생산되어 나오고 있으나, 기호적인 면과 기능적인 면에 대한 연구가 매우 부족하므로 집중적인 제품개발 및 투자가 절실한 실정이다.Previous studies on garlic include varieties improvement such as breeding and cultivation physiology, improvement of shelf life and drying technology of garlic. Recently, some garlic beverages have been produced. Because of the lack of research on noodles, intensive product development and investment are urgently needed.
마늘 가공품의 종래기술로서 한국특허공개 제2000-20203호는 마늘착즙액의 추출 및 그 착즙액을 이용한 마늘분말 제조방법, 한국특허공개 제 1999-37890호는 마늘분말에 계피분말을 섞어서 만든 마늘차 등이 있다. 그러나 이들 대부분의 경우 마늘을 건조 분쇄하여 분말로 만든 것으로서, 다양한 소비자의 기호에 부응할 수 없고, 복용에 있어서도 물과 함께 먹어야 하는 등의 번거로움이 있었으며, 고른 영양 섭취가 어려웠고 마늘의 역한 냄새를 완전히 제거하지 못하는 등의 여러 문제점이 있었던 것이다. As a prior art of garlic processed products, Korean Patent Publication No. 2000-20203 discloses a method of extracting garlic juice and preparing garlic powder using the juice, and Korean Patent Publication No. 1999-37890 uses garlic powder made of garlic powder mixed with cinnamon powder. Etc. However, in most of these cases, the powder is made by drying and crushing garlic, which cannot meet various consumer's tastes, and has to be taken with water even when taken. There were several problems, such as not being completely removed.
이에 본 발명자는 복용이 쉽고, 이취(異臭)를 제거할 수 있으면서도 고른 영양섭취가 가능하고, 소화도 촉진할 수 있는 보양식품을 제공함에 발명의 기술적 과제를 두고 본 발명을 완성한 것으로서, Accordingly, the present inventors have completed the present invention with the technical problem of the present invention to provide a nutritional supplement that is easy to take, can remove odor, and can evenly ingest nutrition and promotes digestion.
상기 기술적 과제를 해결할 수단으로 본 발명에서는 삶은 마늘과 홍상엑기스 및 벌꿀과 무, 결명자, 약쑥, 보리를 동일비율로 삶은 물과 혼합하여 제조한 것이다.In the present invention as a means to solve the above technical problem is prepared by mixing boiled garlic and iris extract and honey and radish, gyeolja, wormwood, barley with water boiled at the same ratio.
도 1은 본 발명에서 제공하는 보양식품의 바람직한 제조공정을 보인 블록도를 도시한 것으로서, 이를 통하여 본 발명을 설명한다.1 is a block diagram showing a preferred manufacturing process of the prosthesis provided by the present invention, it will be described the present invention.
본 발명은 주 재료인 삶은 마늘에 부 재료인 홍삼엑기스와 벌꿀과 무, 결명자, 약쑥, 보리 달인 물을 적당 비율로 혼합 제조한 것이다.The present invention is a mixture of boiled garlic, the main ingredient, red ginseng extract and honey, radish, honeydew, wormwood, barley decoction in a suitable ratio.
본 발명에 사용되는 재료는 하기와 같은 특징이 있다.The material used in the present invention has the following characteristics.
1)마늘: 비타민B₁을 완전히 흡수하게 하는 성분이 있기 때문에 쌀밥이 주식인 우리에게는 아주 중요하다. 더구나 비타민 B₁은 위장 기능을 활성화하고 온 몸의 신진대사를 원활하게 해 준다1) Garlic: It is very important for us that rice is a staple because there is a component that completely absorbs vitamin B₁. In addition, vitamin B₁ activates gastrointestinal function and facilitates metabolism throughout the body
2)홍삼엑기스: 홍삼은 기운을 북돋아주며 비위와 폐의 기운을 도와주는 효과가 있다.2) Red ginseng extract: Red ginseng helps boost the energy of the stomach and lungs.
3:벌꿀: 피로회복, 숙취제거에 아주 좋은 효과가 있으며, 위를 편안하게 해주고 특히 변비에 효과적입니다. 3: Honey: Very good for fatigue and hangover removal, to relax the stomach, especially for constipation.
4)무: 무에는 소화효소가 많이 들어 있기 때문에 과식했을 때 무즙 을 먹으면 소화가 잘 될 뿐 아니라 위산을 중화시켜 주기도 한다.4) Radish: Because radish contains a lot of digestive enzymes, when you eat it, you can eat radish, which will help you digest and neutralize stomach acid.
5)결명자: 밥을 먹은 후 몇 시간이 지났는데도 속에 메스꺼워지면서 신물이 올라오고 명치끝이 아플 때 결명자차를 마시면 좋다.5) Defector: After a few hours after eating, you get sick and get sick and get sick.
6)약쑥: 약쑥은 가정상비약이다. 설사, 이질, 배앓이에 효능이 있다. 6) Mugwort: Mugwort is a home medicine. Efficacy in diarrhea, dysentery and stomach ache.
7)보리: 위궤양을 억제하고, 특히 스트레스로 인한 각종 궤양에 효과가 있다. 7) barley: It suppresses stomach ulcers, and is particularly effective for various ulcers caused by stress.
본 발명의 실시예를 설명한다.An embodiment of the present invention will be described.
(실시예)(Example)
1. 마늘 삶기1. Boil garlic
주 재료인 껍질을 벗긴 마늘은 선별 세척한 후 용기에 물과 함께 넣어서 마늘 형체가 허물어져 죽처럼 될 때까지 삶는다. 이때 마늘과 물은 중량비로 2:1정도가 적당하며, 용기 뚜껑이 투명한 것을 사용하여 삶는 과정에 뚜껑을 개방하지 않도록 주의한다.Peeled garlic, the main ingredient, is sorted and washed with water in a container and boiled until the garlic is broken down to form a porridge. At this time, garlic and water should be about 2: 1 by weight, and be careful not to open the lid during the boiling process using a transparent container lid.
2.재료 혼합2. Material mixing
상기 삶은 마늘과 홍삼엑기스와 벌꿀 및 무, 결명자, 약쑥, 보리를 달인 물을 적당 비율로 혼합한다.The boiled garlic and red ginseng extract and honey and radish, gyeolja, wormwood, barley mixed with water in an appropriate ratio.
이들 재료의 혼합비는 중량비로 삶은 마늘 60중량%, 홍삼엑기스 10중량%, 벌꿀 20중량% 및 무, 결명자, 약쑥, 보리 달인 물 10중량%의 비율이 적당하다.The mixing ratio of these ingredients is a ratio of 60% by weight of boiled garlic, 10% by weight of red ginseng extract, 20% by weight of honey and 10% by weight of radish, blame, wormwood, barley decoction.
상기 홍삼엑기스는 시중에서 판매되고 있는 구매품(대동고려삼:홍삼정, 풍기인삼농협:홍삼농축액)을 사용하며, 벌꿀은 토종꿀을 사용함이 가장 바람직하나 아카시아 꿀 등을 사용하여도 무방하다. 무, 결명자, 약쑥, 보리 달인 물은 중량비로 2:1:1:1(100ｇ:50ｇ:50ｇ:50ｇ)에 물 5ℓ를 넣고 물이 1~1.5ℓ될 때까지 약한 불에서 달인 것을 사용한다.The red ginseng extract uses commercially available products (Daedong Goryeo ginseng: red ginseng tablets, Punggi ginseng agricultural cooperatives: red ginseng concentrate), honey is most preferably used indigenous honey, but may be used acacia honey. Radish, Lactober, Mugwort, Barley Decoction Water in a weight ratio of 2: 1: 1: 1 (100g: 50g: 50g: 50g) add 5ℓ of water and use decoction on low heat until water is 1 ~ 1.5ℓ.
3.혼합재료 가열3. Mixing material heating
상기 혼합물을 용기에 넣고 꿀과 같은 점성이 생길 때까지 약한 불로 달인다. 이때 마늘이 용기에 눌어붙지 않도록 나무주걱을 사용하여 주기적으로 저어준다. Place the mixture in a container and heat over low heat until honey-like viscosity develops. At this time, stir periodically using a wooden spatula to prevent garlic from sticking to the container.
4.냉각 및 포장4. Cooling and Packing
상기와 같이 재료를 혼합 가열하여 꿀과 같은 점성이 생기면 상온 내지는 저온에서 충분히 식힌 후 규격화된 용기에 개별 포장한다.When the material is mixed and heated as described above, when viscosity such as honey is sufficiently cooled, it is sufficiently cooled at room temperature or low temperature, and then individually packaged in a standardized container.
이상과 같이 제조되는 본 발명은 혈액순환을 원활하게 하고, 체력을 증진시 키는 등의 효과가 있는 마늘의 이취를 말끔히 해소할 수 있으면서도 위장 및 소화기능을 향상시키는 무, 결명자, 약쑥, 보리의 유익한 성분들을 동시에 섭취할 수 있는 있는 것이다.The present invention prepared as described above can smoothly eliminate the off-flavor of garlic, such as to improve blood circulation, improve stamina, and improve the gastrointestinal and digestive function of radish, deficiency, wormwood, barley You can eat beneficial ingredients at the same time.
이상에서 살펴본 바와 같이 제조되는 본 발명은 마늘을 주재로 한 보양식품은 마치 꿀과 같은 점성을 갖는 것으로 숟가락 등을 이용하여 용이하게 복용할 수 있으며, 장기 복용 시 소화기능을 향상시키고 변비를 해결할 수 있으며, 위장병을 예방할 수 있는 효과를 득할 수 있는 것이다.As described above, the present invention manufactured as a main ingredient, which is mainly made of garlic, may have a viscosity such as honey, and may be easily taken by using a spoon, and may improve digestion and resolve constipation when taken for a long time. In addition, the effects of preventing gastrointestinal diseases can be obtained.
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| KR1020050079570A KR100780091B1 (en) | 2005-08-29 | 2005-08-29 | Method for making healthy food with garlic as a main material |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101263200B1 (en) | 2011-10-27 | 2013-05-15 | 김필호 | Black garlic rice manufacturing method and black garlic rice |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS62215361A (en) | 1986-03-15 | 1987-09-22 | Kiyokushimura Nogyo Kyodo Kumiai | Garlic pill |
| KR970064447A (en) * | 1996-03-25 | 1997-10-13 | 박준태 | How to make garlic-based health ingredients |
| KR20000012804A (en) * | 1999-12-28 | 2000-03-06 | 김종길 | The material match formation and making process of garlic beverage |
| KR20010100557A (en) * | 2000-05-03 | 2001-11-14 | 나철용 | Method for manufacturing the health care food using garlic and the food |
| KR20050012854A (en) * | 2005-01-06 | 2005-02-02 | 강성원 | Garlic Juice drink |
-
2005
- 2005-08-29 KR KR1020050079570A patent/KR100780091B1/en not_active IP Right Cessation
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS62215361A (en) | 1986-03-15 | 1987-09-22 | Kiyokushimura Nogyo Kyodo Kumiai | Garlic pill |
| KR970064447A (en) * | 1996-03-25 | 1997-10-13 | 박준태 | How to make garlic-based health ingredients |
| KR20000012804A (en) * | 1999-12-28 | 2000-03-06 | 김종길 | The material match formation and making process of garlic beverage |
| KR20010100557A (en) * | 2000-05-03 | 2001-11-14 | 나철용 | Method for manufacturing the health care food using garlic and the food |
| KR20050012854A (en) * | 2005-01-06 | 2005-02-02 | 강성원 | Garlic Juice drink |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101263200B1 (en) | 2011-10-27 | 2013-05-15 | 김필호 | Black garlic rice manufacturing method and black garlic rice |
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| KR20070027145A (en) | 2007-03-09 |
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