KR100865128B1 - Manufacturing method for chunma beverage of liquid-gel type - Google Patents

Abstract

A method of manufacturing highly concentrated Gastrodia Root concentrates is provided to obtain herbal concentrates with the medicinal efficacy of ingredients as well as and excellent shelf life and good taste. Highly concentrated Gastrodia Root concentrates are prepared by evenly mixing 60 to 70% by weight of main material extract with 30 to 40% by weight of subsidiary material extract and concentrating while agitating at 35 to 40deg.C for 45 to 50hr to moisture contents of 60 to 70%. The main material extract is obtained by mixing 1% by weight of main material containing 60 to 70% by weight of Gastrodia Root, 10 to 15% by weight of Acanthopanax senticosus, 2 to 4% by weight of Angelica Root, 2 to 4% by weight of Eucommiae Bark, 2 to 4% by weight of Rehmannia Root, 1 to 2% by weight of Cnidium Root, 2 to 4% by weight of Fructus Aurantii Immature, 2 to 4% by weight of Pueraria Root, 2 to 4% by weight of Zizyphus Fruit and 3 to 5% by weight of Stevia rebaudiana, and 25 to 35% by weight of water, extracting at 103 to 112deg.C for 5 to 8hr, concentrating while agitating for 22 to 26hr to moisture contents of 50 to 60% and aging at 2 to 4deg.C for 45 to 55hr. The subsidiary material extract is obtained by mixing 10 to 15% by weight of glutinous rice flour, 3 to 5% by weight of Gastrodia Root powder, 1 to 3% by weight of Atractylodes Root powder, 1 to 3% by weight of Cnidium Root powder, 15 to 25% by weight of malt and 60 to 70% by weight of water, aging at 50 to 60deg.C for 5 to 8hr and heating at 40 to 60deg.C for 20 to 30min.

Description

Manufacturing method for Chunma beverage of liquid-gel type

The present invention relates to a high-concentration Cheonmago manufacturing method, more specifically, a variety of nutrients, but the raw material prepared by mixing the Cheonma and various herbal medicines in order to minimize consumer's rejection of eating due to the chewy, bitter taste and aroma Method of manufacturing Cheonmago Concentrate by mixing the mixture with subsidiary materials mixed with malt, glutinous rice, etc. Highly concentrated Cheonmago manufacturing method which can be consumed by consumers without rejection by eliminating unreasonable smell and bitter taste of Cheonma by rich nutrients It is about.

Cheonma is also known as Suzahae Haeng, jeonjeon (赤箭) is a lively parasitic at the root of the plant in the forest of the humus, the appearance is 60 ~ 100cm high, leaves and potato-like tubers. Tuber is long oval, 10 ~ 18cm long, 3.5cm in diameter, not clear, and stem is reddish brown with small leaves.

Usually, flowers bloom in June-July, yellowish brown, and run in a row with inflorescences. Bracts are membranous, long oval, basal or string-shaped, with veins. Three foreign skins are combined to swell and become like a crushed jar, the upper part is divided into three, and two fireproof skins run inside, so it looks like five.

These horses clear blood, eliminate blood, remove phlegm and moist, soothe inflammation, increase fluid, stop bleeding, stop diarrhea, release poison, neutralize and relieve various weaknesses It works to calm the mind and calm the mind.

Therefore, hypertension, hypotension, stroke, paraplegia, cerebral hemorrhage, bruise, cerebral hemorrhage, concussion, diabetes, cirrhosis, gas poisoning, pesticide poisoning, leukemia, hemophilia, dizziness, headache, tinnitus, nausea and seasickness, blood circulation When it does not, I am very surprised, paraplegia, nape and shoulders, afterglow pulling and stiffness, fatty liver, hepatitis, cold shoulder, fever on limbs, twisting limbs, heart disease, kidney disease, epilepsy in children, Cold body, joint pain, sciatica, swelling of hands and feet, gastrointestinal disease, intestinal bleeding, bleeding, hard clumps in the stomach, pussy itching, eczema, athlete's foot, peeing, boiling water or burning, iron poison, Various cancers, frostbite, polymorphic erythema, dry ringworm, constipation, diarrhea, wheezing, laryngitis, body swelling, orochilsang is known to be effective in various diseases.

In addition, the muscles and bones, strengthen the ledger, and eat a long time to strengthen the energy and increase the stamina can not be done in words.

However, the above-mentioned cheonma horses having various effects have a problem that can cause severe irritation when consumers eat cheonma due to the uneven and bitter taste and aroma of cheonma unique.

In addition, due to the refusal to eat of cheonma, foods and nutritional foods processed with various nutritious cheonma are also difficult for consumers to easily select and eat. There was a problem that made it difficult to improve the income of the farmer.

An object of the present invention is to solve the above-mentioned problems of the prior art, as well as cheonma, and extracts and extracts various nutrient-rich natural medicinal herbs, such as scabies, donkeys, toechung, jihwang, cheongung, dermis, brown root, jujube, stevia After aging to form a raw material mixture, it is mixed with glutinous rice, cheonma powder, creation powder, cheongung powder, malt and fermented subsidiary materials to produce highly concentrated cheonmaggo, which can cause the taste of cheonma when consumers eat. It improves the fragrance and provides high concentration Cheon-Mago that can conveniently eat various nutritious Cheon-Mago.

In addition, another object of the present invention is to suppress the microbial propagation of the high-concentration Cheonmago prepared by lowering the water activity through the stirring process of the whole mixture of the raw material mixture and the subsidiary material mixture to increase the shelf life To provide.

Hereinafter, a method for producing high concentrate Cheonmago according to the present invention will be described in detail.

In order to achieve the above object, the present invention, after mixing the cheonma, agapi, donkey, tofu, jihwang, cheongung, dermis, brown root, jujube, stevia to form a raw material mixture, and then further mixed with water to the raw material mixture into an extractor The raw material extract was prepared by extracting at a temperature of 103 to 112 ° C. for 5 to 8 hours, and the raw material extract was put in an agitator for 22 to 26 hours and stirred to allow 50 to 60% by weight of the total 100% by weight of the raw material extract. After the evaporation of the raw material preparation step of maintaining at a temperature of 2 ~ 4 ℃ for 45 ~ 55 hours, low temperature, aging; Glutinous rice, Cheonma flour, Creation powder, Cheongung flour, Malt are mixed with water to form a subsidiary material mixture.The subsidiary material mixture is aged for 5-8 hours at a temperature of 50-60 ℃, and then the subsidiary material mixture starts to break through the heating process. If the material preparation step of cutting for 20 to 30 minutes to maintain a temperature of 40 ~ 60 ℃; Mixing the raw materials and subsidiary materials prepared in the raw material preparation step and the subsidiary material preparation step evenly put into the stirrer and stirred for 45 to 50 hours at a temperature of 35 ~ 40 ℃ can remain 60 to 70% by weight relative to the total 100% by weight of the total mixture It comprises a; material mixing step of producing a high concentrate by evaporating the moisture.

At this time, in the raw material preparation step, the mixing ratio of cheonma, agapi, donkey, tofu, chianghwang, cheongung, dermis, brown root, jujube, stevia forming the raw material mixture in the preparation of the raw material 60 ~ 70% by weight, Ogapi 10 ~ 15% by weight, Angelica 2-4% by weight, Tobacco 2-4% by weight, Turmeric 2-4% by weight, Cheongung 1-2% by weight, Dermis 2-4% by weight, Brown root 2-4% by weight, Jujube 2 ~ 4% by weight, stevia 3 to 5% by weight to achieve a mixture, and the water mixed with the raw material mixture may be made by mixing by adding 25 to 35 weight with respect to 1 weight of the raw material mixture.

In addition, the mixing ratio of the glutinous rice, cheonma powder, creation powder, cheongung powder, malt, water in the subsidiary material preparation step is 10-15% by weight of glutinous rice, 3-5% by weight of cheonma powder, based on 100% by weight of the subsidiary material mixture. , 1 to 3% by weight, 1 to 3% by weight of cheongung powder, 15 to 25% by weight of malt, can be made by mixing to achieve 60 to 70% by weight of water.

In addition, in the material mixing step, the raw materials and the subsidiary materials prepared through the raw material preparation step and the subsidiary material preparation step are made by mixing 60 to 70% by weight of raw materials: 30 to 40% by weight of subsidiary materials with respect to 100% by weight of the total mixture. Can be.

In addition, in the raw material preparation step and the material mixing step, the temperature of the stirrer to which the raw material mixture and the entire mixture are put may be formed to form a 30 ~ 35 ℃ stirring process can be made.

In addition, the high concentration in the material mixing step is preferably prepared to achieve 80 ~ 90 brix%.

The present invention as described above can obtain the following effects.

First, glutinous rice, cheonma powder, creation powder, cheongung powder, By adding a malt mixture fermented by mixing malt to produce a highly concentrated cheongago can be obtained a highly concentrated cheonmago that is rich in various nutrients, while the content of microorganisms is reduced and the shelf life is extended.

Second, through the dermis mixed in the raw material preparation step and malt mixed in the stevia and subsidiary material mixing step to remove the peculiar fishy or bitter taste, and to remove the peculiar scent, to produce high-concentrated Cheonmago, the taste and nutrition is excellent and eating It is possible to provide the consumer with a high concentrate Cheung Margo without rejection.

Third, by reducing the refusal to eat due to the taste and aroma of cheon-ma, consumers of various classes can easily eat high-enriched cheon-mago, rich in nutrition. Increasing the consumption of chicks can increase the income of farmers and cultivated farmers.

Specific features and other advantages of the present invention will become more apparent from the following drawings and description of the preferred embodiments.

Prior to describing the present invention, the inventors of the present invention are rich in various effects, but because of the taste and aroma of bitter and bitter cheonma, consumers feel irritable when eating, mixing the dermis and stevia to improve the problem of disturbing the ingestion of cheonma By mixing the raw materials, and by improving the taste and aroma of the cheonma through the subsidiary materials mixed therewith, consumers can eat without a sense of rejection while eating, as well as convenient consumption of various effects of cheonma, such, cheonma and various herbs In order to increase the consumption of farmers and to increase the income of growers who grow it, a high-concentration cheonmago manufacturing method was proposed.

The present invention, as shown in Figure 1, cheonma, agari, Angelica, tofu, Chihwang, Cheongung, dermis, brown root, jujube, stevia is mixed to form a raw material mixture and then further mixed with water to the raw material mixture extractor To extract the raw material extract at a temperature of 103-112 ° C. for 5-8 hours, and add the raw material extract to a stirrer and stir for 22-26 hours to leave 50-60% by weight of the total 100% by weight of the raw material extract. After preparing the raw material to evaporate the moisture to maintain the temperature of 2 ~ 4 ℃ for 45 ~ 55 hours, low temperature, ripening step 100; Glutinous rice, Cheonma flour, Creation powder, Cheongung flour, Malt are mixed with water to form a subsidiary material mixture.The subsidiary material mixture is aged for 5-8 hours at a temperature of 50-60 ℃, and then the subsidiary material mixture starts to break through the heating process. If the material preparation step (200) is cut for 20 to 30 minutes by maintaining a temperature of 40 ~ 60 ℃; The raw material mixture and the raw material mixture prepared in the raw material preparation step 100 and the subsidiary material preparation step 200 are evenly mixed, put into a stirrer and stirred for 45 to 50 hours at a temperature of 35 ~ 40 ℃ to 100% by weight of the total mixture It comprises a; material mixing step (300) for producing a high concentration by evaporating the water so that 60 to 70% by weight.

1) Raw material preparation stage (100)

The step is a mixture of Chunma, Ogapi, Angelica, Tofu, Chihwang, Cheongung, Dermis, Brown root, Jujube, Stevia to form a raw material mixture, and then further mix the water in the raw material mixture into an extractor 5 to a temperature of 103 ~ 112 ℃ After extracting the raw material extract for 8 hours to prepare a raw material extract, the raw material extract is put into a stirrer and stirred for 22 to 26 hours to evaporate water so that 50 to 60% by weight is left with respect to 100% by weight of the total raw material extract. Maintain and store at a temperature of 2 ~ 4 ℃ for a period of time, low temperature, to mature.

In the step, the mixing ratio of the cheonma, agapi, donkey, tofu, gihwang, cheongung, dermis, brown root, jujube, stevia forming the raw material mixture in the above step is 60 to 70% by weight, 10-15% by weight of ooga per 100% by weight. , Angelica 2-4% by weight, tofu 2-4% by weight, 2-4% by weight of sulfur, 1-2% by weight of uterus, 2-4% by weight of dermis, 2-4% by weight of brown root, 2-4% by weight of jujube, It is preferable to mix so that it may achieve 3 to 5 weight% of stevia.

In addition, in the above step, the water mixed in the raw material mixture is preferably mixed to add 25 to 35 weight when the raw material mixture is 1 weight.

As described above, the mixing ratio of the cheonma in 100% by weight of the total raw material mixture to achieve a 60% by weight or more is mixed so as to increase the efficacy of the cheonma.

These horses are incredibly effective for brain diseases such as headache, stroke, insomnia, high blood pressure, and depression, as well as for a wide range of diseases, including gastric ulcers, epilepsy, cirrhosis, diabetes, food poisoning, discs, leukemia, and cancer. It shows excellent efficacy.

In addition, the mixing of the dermis and stevia in the above step is to improve the irritable and bitter taste of the cheonma with various effects as described above so that consumers can conveniently eat.

The agapi is mixed to form 10 to 15% by weight based on 100% by weight of the raw material mixture, the agap is mild, warm and bitter taste, strong musculature, male erectile dysfunction and female genital intestine The pain, numbness, pain in the lower back, or both legs, is to improve the effect.

In particular, wind sickness, anti-aging, stress-induced effects, as well as those who are weak in constitution, muscles and bones to strengthen and gain weight has the effect of improving the weak constitution.

The Angelica is mixed to form 2 to 4% by weight based on 100% by weight of the total raw material mixture. These donkeys are mainly related to the blood-related effects, for example, the blood-producing blood action, the blood circulation is active in the blood circulation.

In addition, by improving the movement of the bowel treatment as well as constipation, the effect of preventing the black or fall out of the head.

In addition, tofu to be described later, rhubarb, dermis, brown root, jujube will be mixed in a ratio of 2 to 4% by weight, such as the Angelica per 100% by weight of the total raw material mixture.

The worms are known to improve renal function and strengthen the muscles, improve lumatitis, and have effects on nervous breakdowns such as depression.

In addition, it is also effective in lowering excessive heat of the body because of the action of diarrhea and anti-inflammatory effect, which is also the effect of diarrhea and anti-inflammatory, which is a strong content of glucose and iron, various amino acids and vitamin A. .

In addition, it is effective for suppressing hyperglycemia and lowering blood sugar levels, and it is possible to use medicine to prescribe medicines for various diseases such as internal medicine, surgery, pediatrics, gynecology, and ophthalmology.

The cheongung is to mix 1 to 2% by weight based on 100% by weight of the total raw material mixture.

The uterus is a representative drug in pharmacokinetics. It helps the circulation of energy and blood smoothly, and removes the energy of wind that has invaded the body, and at the same time, it has the effect of pain.

In addition, the uterus is applied to the symptoms of dysmenorrhea, irregular physiology, abdominal pain, side pain, bruises, headaches due to circulatory disorders of the Gi and blood, and it is effective in treating all wind sickness, cavalry, and blood clots.

The dermis is a dried peel of tangerine (tangerine) is also called a tangerine peel, it is preferable to use a strong fragrance is stored for about a year after collection.

The dermis is added to improve the taste and aroma of the raw material mixture when it is mixed with the above-described raw material mixture and the like can be added by appropriately adjusting the amount added according to the user's choice.

When eating these dermis, hisperidone is contained, which inhibits the enzyme lipase to prevent fat absorption.Tervin oil lowers blood cholesterol, prevents atherosclerosis, stabilizes blood pressure, prevents stool or faeces. There is an effect that can help people.

The root is called gal (하는데) is a perennial vine plant belonging to the legumes, which can be easily collected if there is widespread throughout the country, fruit (grain), flowers (gallium; 葛花), leaves ( Brown leaves; vine stem (galman; 葛 蔓), root (galeun; 葛根) are all used as herbal medicine.

In particular, as a medicinal herb root root (갈 根) is mainly used, the root is large, rich in meat, it is preferable to use a large amount of starch.

These roots are effective in releasing muscles in cold body headaches, opening the skin to sweat, and relieving the poison and quenching thirst and carbohydrates. It is effective to lower the heat.

The jujube has the effect of enhancing the intestinal function, improve appetite or indigestion and promote appetite.

The stevia is mixed at a ratio of 3 to 5% by weight based on 100% by weight of the total raw material mixture, and the taste and aroma of Chunma, which is mixed at 60% by weight or more based on 100% by weight of the total raw material mixture, such as the dermis. Is mixed to improve the ability to eat without refusal.

This stevia has an ingredient called stevioside, which can give 200 to 300 times sweeter than sugar, and calories are very low at 4 calories per gram, allowing diabetics or consumers who require a diet without refusal.

As described above, the mixing ratios of cheonma, agapi, donkey, tofu, chihwang, cheongung, dermis, brown root, jujube, and stevia, which constitute the raw material mixture, are 60-70% by weight and 10-15 of organa, relative to a total of 100% by weight. Wt.%, Angelica 2-4%, Tofu 2-4%, Turmeric 2-4%, Cheongung 1-2%, Dermis 2-4%, Brown root 2-4%, Jujube 2-4% Mixing to achieve 3 ~ 5% by weight of Stevia is intended to provide the maximum effect of the medicinal herbs mixed with them while providing the maximum efficacy of the cheonma.

For example, in the case of increasing the mixing ratio of the above-mentioned Ogapi, Angelica, tofu, Chihwang, Cheongung, Dermis, Jujube, Jujube, Stevia, there is a problem that it is difficult to properly express the efficacy of the cheongma, which is rich in various effects. The ratio is 60% by weight or more based on 100% by weight of the raw material mixture, and the raw material mixture is mixed accordingly.

In addition, the mixing ratio of the dermis and stevia is mixed so as to form a dermis 2 to 45% by weight and stevia 3 to 5% by weight relative to the total 100% by weight of the raw material mixture, the dermis and stevia is a total of 100 raw material mixture Since it is mixed to improve the taste and aroma of cheonma, which is mixed from 60% by weight to more than 60% by weight, when the dermis is mixed with 2% by weight or less, or when stevia is mixed with 3% by weight or less, It is difficult to remove.

On the contrary, if the dermis and stevia are mixed with more than 4 wt% of dermis and 5 wt% of stevia with respect to 100 wt% of the total raw material mixture, the sweetness is strong and easy for consumers to eat, but the effect of Cheonma, the main raw material, is maximized to consumers. As a problem that can be difficult to provide dermis and stevia to improve the taste and aroma of cheonma, as well as various medicines mixed with it, as well as to improve the efficacy of cheonma, the main raw material, as described above, a total of 100 raw materials mixture 2% to 4% by weight of dermis and 3% to 5% by weight of stevia are to be mixed.

In this way, in the raw material preparation step 100, after mixing the cheonma, Ogapi, Angelica, two-layer, jihwang, cheongung, dermis, brown root, jujube, stevia to make a raw material mixture to form a temperature of 103 ~ 112 ℃ Put it in the extractor and go through the process for 5-8 hours.

At this time, the water mixed with the raw material mixture is mixed to form 24 to 35 times of the raw material mixture.

As described above, the extraction of the raw material mixture by mixing it with water is because the nutrients of the various nutrient-rich raw material mixtures can be extracted as nutrients with quick absorption.

In addition, the extraction process to achieve the temperature of the extractor 103 ~ 112 ℃ temperature, and extracting for about 5-8 hours is the temperature that the extraction process of the raw material mixture is the best, the temperature to minimize the nutrient destruction of the horse and Because it is time.

In addition, as described above, the raw material mixture through the extractor in the stirrer and stirred for 22 to 26 hours to evaporate the moisture of the medicinal mixture, it is maintained at a temperature of 2 ~ 4 ℃ and stored at 45 to 55 hours low temperature.

In other words, the raw material extract is obtained by mixing the raw material mixture and water to evaporate water so that 50 to 60% by weight with respect to the total 100% by weight.

For example, when the raw material mixture and water are mixed to form a 1000 L mixture, the raw material extract 450 to 550 L extracted through the extraction process can be obtained.

In addition, keeping the raw material extract at a temperature of 2 to 4 ° C. for 45 to 55 hours at low temperature and aging further reduces the irritant or bitter taste and aroma of the cheon-ma, and the mixed state of various medicinal mixtures mixed with the cheon-ma. Is to make it even better.

At this time, in particular, the low temperature, aging process is preferably made about 2 to 3 days, it is more preferable to maintain the temperature in the low temperature, aging process 3 ± 1 degrees.

As described above, maintaining the temperature of 3 ± 1 degrees in the low temperature, aging process is because the aging is not made smoothly if the temperature is maintained above or below.

As described above, the raw material mixture is mixed with water and extracted to prepare a raw material extract, and then the concentrated raw material is obtained by stirring and aging.

2) Subsidiary Preparation Step (200)

The step is a glutinous rice, cheonma powder, creation powder, cheongung powder, malt mixed with water to form a subsidiary material mixture, the subsidiary material mixture is aged for 5 to 8 hours at a temperature of 50 ~ 60 ℃ and the subsidiary material mixture through a heating process If you start to cut this is to maintain a temperature of 40 ~ 60 ℃ to hang for 20 to 30 minutes.

In the step, the mixing ratio of the glutinous rice, cheonma powder, creation powder, cheongung powder, malt, water is 10 to 15% by weight glutinous rice, 3 to 5% by weight cheonma powder, 1 to 3 with respect to 100% by weight of the total material mixture It is mixed to form a weight percent, 1 to 3 weight percent of cheongung powder, 15 to 25 weight percent malt, 60 to 70 weight percent water.

The subsidiary material preparation step 200 is a sloppy and bitter taste and aroma due to the cheonma mixed in the raw material preparation step 100 through a material mixing step 300 of mixing with the raw material prepared in the raw material preparation step 100. As described above, the sugar mixture of the component mixture is also determined through the process of further cutting for 20 to 30 minutes while maintaining the temperature of 40 to 60 ° C. after mixing and cutting off the component mixture.

In particular, when the subsidiary material mixture is mixed with the raw materials through the material mixing step 300 to be described later, by using the osmotic pressure of the sugars such as sugar to the microorganism to lower the water activity due to the increase in the osmotic pressure of the entire mixture of It is to inhibit the growth of microorganisms.

Accordingly, by mixing the raw material and the subsidiary material undergoing the subsidiary material preparation step 200 in the material mixing step 300 to be described later, it is possible to inhibit the microbial growth of the entire mixture to extend the shelf life, and It can improve the bitter taste and aroma.

3) Material mixing step 300

The step is to mix the raw materials and subsidiary materials prepared in the raw material preparation step 100 and the subsidiary material preparation step 200 evenly put into a stirrer and stirred for 45 to 50 hours at a temperature of 35 ~ 40 ℃ to 100% by weight of the total mixture It is to prepare a high concentration by evaporating the water so that 60 to 70% by weight.

In the above step, the raw materials and the subsidiary materials prepared through the raw material preparation step 100 and the subsidiary material preparation step 200 are 60 to 70% by weight of the total material: 30 to 40% by weight of the subsidiary materials with respect to the total 100% by weight of the total mixture. It is preferred to mix in proportions.

In addition, after mixing the raw materials and subsidiary materials in the above step into the stirrer and stirred for 45 to 50 hours at a temperature of 35 ~ 40 ℃ must be stirred for more than 45 hours while maintaining a state capable of stirring to increase the efficiency of the stirrer to the maximum This is because about 30% of the moisture of the raw material and the subsidiary mixture can be evaporated.

In other words, the water is evaporated so that 60 to 70% by weight of the active ingredient remains with respect to the total 100% by weight of the total mixture of the raw materials and the subsidiary materials through the stirring process.

Accordingly, the high concentrate that has undergone the above process is prepared to achieve 80-90 brix%.

For example, after mixing 25kg of cheonma and preparing a raw material mixture and then mixed with 1000 liters of water through the above-described process will be able to obtain a high concentration of 600 ~ 650L.

In addition, as described above, the high concentrate is prepared to achieve 80 ~ 90 brix% water activity of the prepared high concentrate is to be reduced by the growth of microorganisms to further extend the shelf life of the prepared high concentrate.

In the above, the raw material preparation step, the subsidiary material preparation step, and the material mixing step have been described in order to manufacture sequentially, which may be made individually as well as simultaneously according to the user's convenience and the environment to be manufactured.

The following is described with reference to the embodiment of the method for producing a high concentrate cheonmago of the present invention.

Example 1

Cheongma 25KG, Gapi 4.5KG, Angelica 0.9KG, Headache 0,9KG, Guernsey 0.9KG, Cheongung .45KG, Dermis 0.9KG, Dermis 0.9KG, Root 0.9KG, Jujube 0.9KG, Stevia 1KG Then, 1000L of water was mixed and placed in an extractor and extracted for 5-8 hours at a temperature of 103-112 ° C., and the extracted raw material extract was put in a stirrer and stirred for 22-26 hours to obtain about 500L of extracted raw material. .

Then, after mixing 30kg of glutinous rice, 10kg of cheonma powder, 2kg of powdered powder, 2kg of cheongung powder, 2kg of malt powder, 50kg of malt, and 200L of water to form a subsidiary material mixture, the subsidiary material mixture is aged at a temperature of 50-60 ° C. for 5-8 hours and then heated. When the process was cut off and started to be cut, the temperature was maintained at 40 to 60 ° C. for 20 to 30 minutes to obtain a material of about 300L.

In particular, 500L of raw materials and 300L of the subsidiary material are mixed in a stirrer and stirred at a temperature of 35-40 ° C. for 45-50 hours to evaporate 30% of the water of the entire mixture to obtain a high concentration of about 600L of 85brix%. there was.

As a result, the uneven and bitter taste and aroma of the cheonma are improved, so that it is easy to ingest, and the water activity is lowered, so that a high concentrate containing cheonma with extended shelf life can be obtained.

While the invention has been shown and described with respect to specific embodiments thereof, it will be appreciated that the invention can be variously modified and varied without departing from the spirit or scope of the invention as provided by the following claims. It will be obvious to those of ordinary skill.

1 is a process flow diagram illustrating a method for producing a high concentrate Cheonmago in the present invention.

             <Code Description of Main Parts of Drawing>

100: raw material preparation step 200: subsidiary material preparation step

300: material mixing step

Claims (6)

Chunma, Ogapi, Angelica, tofu, Chihwang, Cheongung, Dermis, Brown, Jujube, Stevia are mixed to form a raw material mixture, and then the water is further mixed with the raw material mixture into the extractor for 5-8 hours at a temperature of 103 ~ 112 ℃ Extract the raw material extract to prepare, and put the raw material extract in a stirrer and stirred for 22 to 26 hours to evaporate water so that 50 to 60% by weight with respect to the total 100% by weight of the raw material extract is 2 for 45 to 55 hours Raw material preparation step (100) to maintain and store at a temperature of ~ 4 ℃ low temperature, aging; Glutinous rice, Cheonma flour, Creation powder, Cheongung flour, Malt are mixed with water to form a subsidiary material mixture.The subsidiary material mixture is aged for 5-8 hours at a temperature of 50-60 ℃, and then the subsidiary material mixture starts to break through the heating process. If the material preparation step (200) is cut for 20 to 30 minutes by maintaining a temperature of 40 ~ 60 ℃; Mixing the raw materials and subsidiary materials prepared in the raw material preparation step 100 and the subsidiary material preparation step 200 evenly put into a stirrer and stirred for 45 to 50 hours at a temperature of 35 ~ 40 ℃ 60 ~ 60% by weight of the total mixture A method for producing a high concentrate Cheonmago comprising :; a material mixing step (300) of preparing a high concentrate by evaporating water so that 70% by weight remains. The method according to claim 1, In the raw material preparation step 100 Mixing ratio of the cheonma, agapi, donkey, tofu, crapefish, cheongung, dermis, gallium, jujube, stevia forming the raw material mixture is 60 ~ 70% by weight, 10 ~ 15% by weight, angpi 2 ~ 4% by weight, tofu 2-4% by weight, turmeric 2-4% by weight, uterus 1-2% by weight, dermis 2-4% by weight, brown root 2-4% by weight, jujube 2-4% by weight, stevia 3- Mix to achieve 5% by weight, The water mixed with the raw material mixture is a high-concentration cheonmago manufacturing method, characterized in that for mixing by adding 25 to 35 weight with respect to 1 weight of the raw material mixture. The method according to claim 1, In the subsidiary material preparation step 200 The mixing ratio of the glutinous rice, cheonma powder, creation powder, cheongung powder, malt, water is 10 to 15% by weight of glutinous rice, 3 to 5% by weight of cheonma powder, 1 to 3% by weight, A method for producing a highly concentrated cheonmago, characterized in that the mixture to form 1 to 3% by weight, malt 15 to 25% by weight, water 60 to 70% by weight. The method according to claim 1, In the material mixing step 300 The raw materials and the subsidiary materials prepared through the raw material preparation step 100 and the subsidiary material preparation step 200 are mixed in a ratio of 60 to 70% by weight: 30-40% by weight of the subsidiary materials with respect to 100% by weight of the total mixture. High concentration cheonmago manufacturing method. The method according to claim 1, In the raw material preparation step 100 and the material mixing step 300 The raw material mixture and the mixture of the whole mixture is added, the temperature of the stirrer to form a high concentration cheonmago, characterized in that to form a 30 ~ 35 ℃. The method according to claim 1, In the material mixing step (300), the high concentrate cheonmago manufacturing method, characterized in that to achieve 80 ~ 90 brix%.

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