KR100869210B1 - The manufacturing method of health beverage using fruits of Maximowiczia chinensis - Google Patents
The manufacturing method of health beverage using fruits of Maximowiczia chinensis Download PDFInfo
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- KR100869210B1 KR100869210B1 KR1020070007069A KR20070007069A KR100869210B1 KR 100869210 B1 KR100869210 B1 KR 100869210B1 KR 1020070007069 A KR1020070007069 A KR 1020070007069A KR 20070007069 A KR20070007069 A KR 20070007069A KR 100869210 B1 KR100869210 B1 KR 100869210B1
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- 230000036541 health Effects 0.000 title claims abstract description 18
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 17
- 235000013399 edible fruits Nutrition 0.000 title description 2
- 239000000203 mixture Substances 0.000 claims abstract description 50
- 230000032683 aging Effects 0.000 claims abstract description 33
- 238000002156 mixing Methods 0.000 claims abstract description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
- 239000007788 liquid Substances 0.000 claims abstract description 21
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- YEFOAORQXAOVJQ-UHFFFAOYSA-N wuweizischun A Natural products C1C(C)C(C)(O)CC2=CC(OC)=C(OC)C(OC)=C2C2=C1C=C(OC)C(OC)=C2OC YEFOAORQXAOVJQ-UHFFFAOYSA-N 0.000 claims abstract description 17
- 235000008422 Schisandra chinensis Nutrition 0.000 claims abstract description 8
- 240000006079 Schisandra chinensis Species 0.000 claims abstract description 7
- 239000002075 main ingredient Substances 0.000 claims abstract description 7
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- 206010068319 Oropharyngeal pain Diseases 0.000 abstract description 2
- 201000007100 Pharyngitis Diseases 0.000 abstract description 2
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- 244000269722 Thea sinensis Species 0.000 description 3
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- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
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- 235000019154 vitamin C Nutrition 0.000 description 1
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Classifications
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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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- 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
-
- 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
- A23V2200/302—Foods, ingredients or supplements having a functional effect on health having a modulating effect on age
-
- 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
- A23V2200/31—Foods, ingredients or supplements having a functional effect on health having an effect on comfort perception and well-being
-
- 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
- A23V2200/318—Foods, ingredients or supplements having a functional effect on health having an effect on skin health and hair or coat
-
- 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
- A23V2200/324—Foods, ingredients or supplements having a functional effect on health having an effect on the immune system
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/14—Extraction
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
본 발명은 오미자를 주재료로 한 건강음료의 제조방법에 관한 것으로, 더욱 상세하게는 주재료가 되는 오미자와, 부재료가 되는 소주와 마황과 설탕 및 물을 이용하여 적절한 비율로 혼합하여 적절한 과정을 거침으로써, 천식과 기침의 치료에 효과가 있고, 심신의 피로회복에 효과가 있으며, 강심과 진경 및 진정 작용을 하고, 간기능을 보강하며, 혈액순활을 원활하게 하고, 항알레르기 효과가 있으며, 목을 보호하며, 노화를 방지하고, 피부를 좋게 하는 등의 건강에 유익한 건강음료를 제조할 수 있도록 하는 오미자를 주재료로 한 건강음료의 제조방법에 관한 것이다. The present invention relates to a method for producing a healthy beverage containing Schizandra chinensis, and more particularly, by mixing in an appropriate ratio using Schizandra chinensis, which is a main ingredient, estuary, ephedra, sugar, and water. It is effective in the treatment of asthma and cough, it is effective in the recovery of physical and mental fatigue, it is effective in strengthening the heart, alleviation and sedation, strengthening liver function, smoothing blood circulation, anti-allergic effect, and sore throat. The present invention relates to a method for producing a health beverage containing Schizandra chinensis as a main ingredient that protects, prevents aging, and improves skin health.
본 발명에 따르면, 오미자 0.5kg와 30%의 소주 1L를 혼합한 제1혼합물을 5일동안 숙성시킨 후 숙성액만을 추출하는 제1단계와; 상기 숙성액이 추출된 제1혼합물에 30%의 소주 1L를 혼합한 제2혼합물을 5일동안 숙성시킨 후 숙성액만을 추출하는 제2단계와; 상기 숙성액이 추출된 제2혼합물을 분쇄한 것과 물 2L를 혼합하여 1시간동안 달인 후 제1단계 및 제2단계에서 추출한 숙성액과 혼합하여 제3혼합물을 조성하는 제3단계와; 마황 1kg과 물 2L를 혼합하여 1시간단위로 2회 달인 후 48시간동안 침전시켜 추출한 제1달임액과 제3단계에서 조성한 제3혼합물을 혼합하여 제4혼합물을 조성하는 제4단계와; 설탕 5kg과 물 3L를 혼합하여 1시간동안 거품을 제거하면서 달인 후 상온에서 냉각시킨 제2달임액과 제4단계에서 조성한 제4혼합물을 혼합하여 건강음료를 완성하는 제5단계를: 포함하여 구성됨을 특징으로 한 오미자 를 주재료로 한 건강음료의 제조방법이 제공된다. According to the present invention, the first step of aging for 5 days after the first mixture of Schisandra chinensis 0.5kg and 30% shochu 1L; A second step of aging the second mixture obtained by mixing 1 L of 30% soju with the first mixture from which the aging liquid is extracted for 5 days, and then extracting only the aging liquid; A third step of forming a third mixture by pulverizing the second mixture from which the aging liquid is extracted and mixing 2 L of water for 1 hour and then mixing with the aging liquid extracted in the first and second steps; A fourth step of forming a fourth mixture by mixing 1 kg of ephedra and 2 liters of water twice a month for 1 hour and then mixing the first delivery solution extracted by precipitating for 48 hours and the third mixture prepared in the third step; Decoction for 1 hour by mixing 5kg of sugar and 3L of water, decoction, decoction for 2 hours, and the second step of cooling the mixture at room temperature and the fourth mixture of the fourth step to complete the health drink: Consists of Provided is a method for producing a healthy beverage based on Schisandra chinensis.
오미자, 마황, 소주, 설탕, 물, 건강음료 Schisandra, ephedra, shochu, sugar, water, healthy drinks
Description
본 발명은 오미자를 주재료로 한 건강음료의 제조방법에 관한 것으로, 더욱 상세하게는 주재료가 되는 오미자와, 부재료가 되는 소주와 마황과 설탕 및 물을 이용하여 적절한 비율로 혼합하여 적절한 과정을 거침으로써, 천식과 기침의 치료에 효과가 있고, 심신의 피로회복에 효과가 있으며, 강심과 진경 및 진정 작용을 하고, 간기능을 보강하며, 혈액순활을 원활하게 하고, 항알레르기 효과가 있으며, 목을 보호하며, 노화를 방지하고, 피부를 좋게 하는 등의 건강에 유익한 건강음료를 제조할 수 있도록 하는 오미자를 주재료로 한 건강음료의 제조방법에 관한 것이다. The present invention relates to a method for producing a healthy beverage containing Schizandra chinensis, and more particularly, by mixing in an appropriate ratio using Schizandra chinensis, which is a main ingredient, estuary, ephedra, sugar, and water. It is effective in the treatment of asthma and cough, it is effective in the recovery of physical and mental fatigue, it is effective in strengthening the heart, alleviation and sedation, strengthening liver function, smoothing blood circulation, anti-allergic effect, and sore throat. The present invention relates to a method for producing a health beverage containing Schizandra chinensis as a main ingredient that protects, prevents aging, and improves skin health.
오늘날 현대인들은 문화와 환경의 급격한 변화에 의해 많은 정신적 활동과 육체적 활동으로 인한 과도한 스트레스 등으로 체력의 저하와 건강의 쇄약을 다양한 증상으로 느끼면서 살아가고 있다. Today, people are living with various symptoms due to the rapid change of culture and environment, feeling the physical deterioration and health deterioration due to excessive stress caused by many mental and physical activities.
이에 따라 자양강장 음료 등의 개발이 활발히 진행되고 있고, 이러한 제품들 의 판매도 급증하고 있으며, 이미 일부는 널리 일반화되어 상용되고 있을 뿐만 아니라 한약재를 원료로 하는 차의 제조방법도 이미 널리 알려져 있다. Accordingly, the development of nourishing tonic beverages is actively underway, and the sales of these products are rapidly increasing, and some of them are already widely used and commercialized, and the manufacturing method of tea using herbal medicines is also widely known.
그리고 대한민국공개특허공보 공개번호 특2002-0009754호에는 비파열매를 주재로한 과실쥬스의 제조방법 및 그 조성물이 기재되어 있으며, 동공보 공개번호 특2002-0024127호에는 한약재료와 해조류와 동물, 광물, 식물, 건강식품을 이용하여 음료를 제조하는 약이 되는 물질을 함유한 음료가 기술되어 있고, 동공보 공개번호 특1995-0013394호에는 양파분말, 마늘분말, 소맥분, 리보플라빈을 혼합하여 자연염이 든 물로 반죽한 다음, 국수를 제조하는 양파를 이용한 콜레스테롤 제거 건강국수의 제조방법이 기재되어 있으며, 동공보 등록번호 특1996-0015255호에는 물, 양파, 과당, 구연산, 비타민C, 파인애플즙 및 물엿을 혼합하여 제조되는 양파쥬스의 제조방법이 기재되어 있다. In addition, Korean Laid-Open Patent Publication No. 2002-0009754 describes a method for preparing fruit juice based on non-ruptured fruit and its composition, and in Korean Laid-Open Publication No. 2002-0024127, herbal materials, seaweeds, animals, and minerals are disclosed. Drinks containing substances that become drugs for the production of beverages using plants, health foods are described. Pub. Publication No. 1995-0013394 discloses natural salts by mixing onion powder, garlic powder, wheat flour and riboflavin. After kneading with fresh water, a method for preparing cholesterol-free healthy noodles using onions for preparing noodles is described, and Dong-A Publication No. 1996-0015255 discloses water, onions, fructose, citric acid, vitamin C, pineapple juice, and starch syrup. It describes a method for producing onion juice prepared by mixing.
상기한 종래의 기술들은 원료를 추출 농축한 다음 차를 제조하거나, 건강음료를 제조하여 편리하게 시음할 수 있으나, 원료의 구입이 어렵고, 원료의 가격이 고가이므로 쉽게 제조하기에는 어려운 문제점이 있었다. 그리고 상기한 종래의 기술들에 의한 차나 건강음료는 약리성과 자극적인 독성으로 인하여 미각에 불쾌감을 줌은 물론이고, 장기 복용시에 인체에 과대한 부담을 주는 문제점도 있었다. The above-described conventional techniques can be conveniently sampled by extracting and concentrating the raw material and then preparing tea or preparing a health beverage, but it is difficult to purchase the raw material, and the price of the raw material is high, making it difficult to manufacture easily. In addition, the tea and health beverages according to the conventional techniques are unpleasant to the taste due to pharmacological and irritant toxicity, and there is a problem of excessive burden on the human body when taking a long term.
본 발명은 상기와 같은 문제점을 해결하기 위하여 발명된 것으로, 재료의 구입이 용이하고 음용시 미각에 불쾌감을 주지 않으며 인체에 부담도 주지 않는 건강 에 많은 도움을 줄 수 있는 건강음료를 재조할 수 있도록 하기 위하여, 주재료가 되는 오미자와, 부재료가 되는 소주와 마황과 설탕 및 물을 적절한 비율로 적절한 과정을 통하여 건강음료를 제조할 수 있도록 한 오미자를 주재료로 한 건강음료의 제조방법을 제공함에 그 목적이 있다. The present invention has been invented to solve the above problems, so that it is easy to purchase the material and do not feel unpleasant to taste when drinking, and to prepare a health beverage that can help a lot of health does not burden the human body In order to provide a method for producing a healthy beverage containing Schizandra chinensis, which is a main ingredient, and Schizandra, ephedra, sugar and water, which are main ingredients, and shochu, ephedra, sugar and water. There is this.
본 발명의 오미자를 주재료로 한 건강음료의 제조방법은 오미자 0.5kg와 30%의 소주 1L를 혼합한 제1혼합물을 5일동안 숙성시킨 후 숙성액만을 추출하는 제1단계와; 상기 숙성액이 추출된 제1혼합물에 30%의 소주 1L를 혼합한 제2혼합물을 5일동안 숙성시킨 후 숙성액만을 추출하는 제2단계와; 상기 숙성액이 추출된 제2혼합물을 분쇄한 것과 물 2L를 혼합하여 1시간동안 달인 후 제1단계 및 제2단계에서 추출한 숙성액과 혼합하여 제3혼합물을 조성하는 제3단계와; 마황 1kg과 물 2L를 혼합하여 1시간단위로 2회 달인 후 48시간동안 침전시켜 추출한 제1달임액과 제3단계에서 조성한 제3혼합물을 혼합하여 제4혼합물을 조성하는 제4단계와; 설탕 5kg과 물 3L를 혼합하여 1시간동안 거품을 제거하면서 달인 후 상온에서 냉각시킨 제2달임액과 제4단계에서 조성한 제4혼합물을 혼합하여 건강음료를 완성하는 제5단계를: 포함하여 구성됨을 특징으로 한다. Method for producing a health beverage based on the Schizandra chinensis of the present invention comprises the first step of aging the first mixture of Schizandra chinensis 0.5kg and 30% shochu 1L for 5 days and then extracting only the aging solution; A second step of aging the second mixture obtained by mixing 1 L of 30% soju with the first mixture from which the aging liquid is extracted for 5 days, and then extracting only the aging liquid; A third step of forming a third mixture by pulverizing the second mixture from which the aging liquid is extracted and mixing 2 L of water for 1 hour and then mixing with the aging liquid extracted in the first and second steps; A fourth step of forming a fourth mixture by mixing 1 kg of ephedra and 2 liters of water twice a month for 1 hour and then mixing the first delivery solution extracted by precipitating for 48 hours and the third mixture prepared in the third step; Decoction for 1 hour by mixing 5kg of sugar and 3L of water, decoction, decoction for 2 hours, and the second step of cooling the mixture at room temperature and the fourth mixture of the fourth step to complete the health drink: Consists of It is characterized by.
단, 상기의 구성은 건강음료 약 10L를 제조할 때를 기준으로 한 혼합비율로서, 제조하고자 하는 건강음료의 양에 따라 상기의 구성에 기재된 혼합비율을 적절하게 변화시키면 된다. However, the above configuration is a mixing ratio based on the production of about 10 L of the health beverage, and the mixing ratio described in the above configuration may be appropriately changed depending on the amount of the healthy beverage to be prepared.
이와 같이 구성된 본 발명의 오미자를 주재료로 한 건강음료의 제조방법은 건강을 유지하는데 많은 도움을 줄 수 있는 시럽타입의 건강음료를 단가가 저렴하여 쉽게 구할 수 있는 오미자를 비롯한 마황과 설탕과 소주 및 물을 이용하여 제조할 수 있도록 한 것이다. The manufacturing method of the health beverage based on the Schizandra chinensis of the present invention configured as described above is ephedra and sugar and shochu, including Schisandra chinensis, which can be easily obtained at a low price, and a syrup type health beverage that can help a lot in maintaining health. It is to be prepared using water.
상기 오미자는 껍질과 살이 단맛과 신맛을 내고 씨가 매운맛을 내면서도 동시에 모두 짠맛을 낸다고 하여 오미(五味)자라고 하는데, 이의 성분은 단백질, 칼슘, 인, 처르 비티민B 등으로 이루어져 있어 사과산, 주석산 등 유기산이 많아 신 맛이 강하고 피로회복을 도와준다. The Schisandra chinensis is called Schisandra chinensis because its skin and flesh have sweet and sour taste and the seeds have a spicy taste and all have a salty taste. There are many organic acids such as sour taste and helps to recover from fatigue.
그리고 오미자는 여윈 것을 보하고, 눈을 밝게 하며, 양기를 세게 하고, 남성의 정력을 도우며, 술독을 풀고, 기침이 나면서 숨이 찬 것의 치료에 좋으며, 간 보호 작용을 하고, 스트레스 궤양을 예방하며, 위액 분비를 억제하고, 진통작용을 하며, 각종 세균을 억제하는 작용을 한다. And Schizandra sees the thin, brightens the eyes, bolsters the sun, helps men's energies, releases the poison, coughs and breathes, protects the liver, prevents stress ulcers, , Inhibits gastric juice secretion, analgesic, and inhibits various bacteria.
또한, 혈액의 순환장애를 개선시키고, 중추신경계통의 반응성을 높여 뇌기능을 활발하고 튼튼하게 하며, 정신기능을 안정시켜 치매를 예방하고, 사고력과 집충력을 강화시키는 작용도 한다. In addition, it improves blood circulation disorders, increases the reactivity of the central nervous system to make the brain function active and strong, and to stabilize the mental function to prevent dementia, and also to strengthen the thinking power and force.
상기 마황은 성질이 따스하며 맛은 맵고 쓰고, 발한작용을 하며, 오한과 두통과 발열 및 코막힘에 효과가 있고, 기침과 천식에 좋으며, 각종 류머티즘 관절염에 효과가 있고, 부종과 마비 및 소양감 등에 효과가 있으며, 알칼로이드라는 성분이 함유되어 진통 및 진해작용도 한다. The ephedra is warm in nature and tastes hot, bitter, sweating, effective in chills and headaches, fever and nasal congestion, good for cough and asthma, effective in various rheumatoid arthritis, edema, numbness and pruritus, etc. It is effective, it contains an ingredient called alkaloids, and also has analgesic and antitussive action.
상기 소주와 설탕은 오미자와 마황이 내는 맛 중 미감에 불쾌감을 주는 맛을 완화시켜 미감을 좋게 하고, 오미자와 마황의 효능을 적절하게 보완하고 완하하는 기능을 하게 된다. The shochu and sugar alleviate the unpleasant taste of the taste of Omizawa ephedra to improve the aesthetics, and to properly supplement and alleviate the efficacy of Omizawa ephedra.
따라서 본 발명에 의한 건강음료를 적절한 양만큼 주기적으로 음용하면, 오미자와 마황의 효능이 적절하게 어우러져 천식과 기침의 치료에 효과가 있고, 심신의 피로회복에 효과가 있으며, 강심과 진경 및 진정 작용을 하고, 간기능을 보강하며, 혈액순활을 원활하게 하고, 항알레르기 효과가 있으며, 목을 보호하며, 노화를 방지하고, 피부를 좋게 하는 등의 효능을 발휘하게 된다. Therefore, if you regularly drink the health drink according to the present invention in an appropriate amount, the effect of Schizandra chinensis and Ephedra is appropriately effective in the treatment of asthma and cough, effective in the recovery of fatigue of mind and body, severity and alleviation and sedation And, to enhance the liver function, smooth blood circulation, anti-allergic effect, protect the neck, prevent aging, and improve the skin.
그리고 오미자와 마황과 함께 첨가되는 소주와 설탕에 의해 맛과 향을 좋게 하여 음용시 미각에 불쾌감을 주지 않게 됨으로써, 남녀노소 누구나 부담없이 음용할 수 있게 된다. And soju and sugar added with Omizawa ephedra to improve the taste and aroma, so as not to be unpleasant to taste when drinking, everyone can drink casually.
여기서 본 발명의 제조방법을 단계에 따라 보다 상세하게 설명하면 다음과 같다. Herein, the manufacturing method of the present invention will be described in detail with reference to the following steps.
먼저, 제1단계는 오미자 0.5kg와 30%의 소주 1L를 혼합한 제1혼합물을 5일동안 숙성시킨 후 숙성액만을 추출하는 단계이다. First, the first step is the step of aging the first mixture mixed with 0.5 kg of Schizandra chinensis (L) and 30% of soju for 5 days, and then extracts only the ripening liquid.
이때 오미자는 깨끗하게 세척하여 이물질을 제거한 상태로 사용해야 하고, 제1혼합물은 15~20℃의 온도에서 숙성시키고, 숙성 후 제1혼합물에서 숙성액을 추출할 때는 눈이 고운 체나 삼베 등의 걸름수단을 사용한다.
그러면 1.2L정도의 숙성액이 추출되고, 걸름수단에는 0.3kg정도의 제1혼합물이 남게 된다. 상기 제1혼합물은 다음 단계에서 계속 사용하므로 버리지 않도록 한다. At this time, Schisandra chinensis should be used to clean the foreign matter to remove the foreign matter, the first mixture is aged at a temperature of 15 ~ 20 ℃, after aging the extraction liquid from the first mixture using a fine sieve or burlap means use.
Then, the ripening liquid of about 1.2L is extracted, and the first mixture of about 0.3kg is left in the filtering means. The first mixture is used continuously in the next step so as not to be discarded.
제2단계는 상기 제1단계에서 숙성액을 추출하고 남은 약 0.3kg의 제1혼합물에 30%의 소주 1L를 혼합한 제2혼합물을 5일동안 숙성시킨 후 숙성액만을 추출하는 단계이다. The second step is the step of extracting only the aging liquid after aging the second mixture of 5% of the soju 1L 30% mixed with the remaining 0.3kg of the first mixture after the extraction in the first step.
여기서 제2혼합물은 제1단계와 같이 15~20℃의 온도에서 숙성시키고, 숙성 후 제2혼합물에서 숙성액을 추출할 때도 제1단계와 같이 걸름수단을 사용한다.
그러면 1.2L정도의 숙성액이 추출되고, 걸름수단에는 0.1kg정도의 제2혼합물이 남게 된다. 상기 제2혼합물도 제1단계와 마찬가지로 다음 단계에서 계속 사용하므로 버리지 않도록 한다. Here, the second mixture is aged at a temperature of 15 to 20 ° C. as in the first step, and a filtering means is used as in the first step when the aging liquid is extracted from the second mixture after aging.
Then, the ripening liquid of about 1.2L is extracted, and the second mixture of about 0.1kg is left in the filtering means. The second mixture is also used continuously in the next step as in the first step so that it is not discarded.
제3단계는 상기 제2단계에서 숙성액을 추출하고 남은 약 0.1kg의 제2혼합물을 물 2L와 혼합하여 1시간동안 끓여 달인 약 1L의 달인물과 제1단계에서 추출한 숙성액 1.2L와 제2단계에서 추출한 숙성액 1.2L를 혼합하여 제3혼합물을 조성하는 단계이다. The third step is to extract the aging solution in the second step and the remaining mixture of about 0.1kg of the second mixture with 2L of water and boiled for 1 hour, about 1L decoction and 1.2L aging solution extracted in the first step and the first 1.2L of the aging solution extracted in step 2 is mixed to form a third mixture.
이때 제2혼합물은 숙성액이 추출된 상태이므로 분쇄기로 잘게 분쇄시켜야 효과적으로 끓여 달일 수 있다. 그리고 제2혼합물과 물을 혼합한 혼합물은 110~130℃의 온도에서 1시간정도 끓여 달이면 된다. At this time, the second mixture may be boiled effectively by pulverizing finely with a grinder because the aging liquid is extracted. The second mixture and the mixture of water is boiled for about 1 hour at a temperature of 110 ~ 130 ℃.
제4단계는 마황 1kg과 물 2L를 혼합하여 1시간단위로 2회 끓여 달인 후 48시간동안 침전시켜 추출한 약 1L의 제1달임액을 상기 제3단계에서 조성한 약 3.4L의 제3혼합물과 혼합하여 제4혼합물을 조성하는 단계이다. In the fourth step, 1 kg of ephedra and 2 L of water are mixed, boiled twice for 1 hour, and then mixed for about 1 L of the first delivery solution extracted by precipitating for 48 hours with the third mixture of about 3.4 L prepared in the third step. To form a fourth mixture.
여기서 상기 마황은 깨끗하게 세척하여 이물질을 제거한 후 물에 불린 상태인 것을 사용해야 한다. 그리고 마황과 물을 혼합한 혼합물은 110~130℃의 온도에서 1시간정도의 간격으로 2회 끓여 달이면 된다. The ephedra should be used to clean the water after removing the foreign matter to clean. The mixture of ephedra and water is boiled twice at an interval of about 1 hour at a temperature of 110 ~ 130 ℃.
따라서 상기 제1달임액은 48시간동안 침전물을 완전히 침전시킨 후 추출한 것이므로 점성이 높은 액상의 상태가 된다. Therefore, the first delivery solution is extracted after the precipitate is completely precipitated for 48 hours, so that the state of the high viscosity liquid.
제5단계는 설탕 5kg과 물 3L를 혼합하여 1시간동안 달인 후 냉각시켜 조성한 약 5.6L의 제2달임액을 제4단계에서 조성한 약 4.4L의 제4혼합물을 혼합하여 약 10L의 건강음료를 완성하는 단계이다. In the fifth step, about 5 liters of sugar and 3 liters of water are mixed for 1 hour, and then about 5.6 liters of the second solution prepared by cooling is mixed with about 4.4 liters of the fourth mixture prepared in the fourth stage. This is the stage to complete.
이때 설탕과 물을 혼합한 혼합물은 110~130℃의 온도까지 서서히 가열하여 1시간동안 달이는데, 달이는 도중에 상부로 떠오르는 거품은 건져내어 제거하면서 달여야 한다. At this time, the mixture of sugar and water is slowly heated to a temperature of 110 ~ 130 ℃ for 1 hour, and during the month, the bubbles rising to the top should be removed while removing.
이에 따라 점성이 높은 시럽상태의 오미자를 주재료로 한 건강음료 약 10L를 제조할 수 있게 되고, 이를 기호에 따라 주기적으로 적절한 양만큼 음용하면 상기와 같은 효능을 얻을 수 있게 된다. Accordingly, it is possible to manufacture about 10L of healthy drink mainly made of highly viscous syrup-like schizandra, and if you drink it by an appropriate amount periodically according to your preference, you can obtain the above effects.
상기와 같이 구성된 본 발명을 통한 건강음료는 오미자와 마황의 효능이 적절하게 어우러져 천식과 기침의 치료에 효과가 있고, 심신의 피로회복에 효과가 있으며, 강심과 진경 및 진정 작용을 하고, 간기능을 보강하며, 혈액순활을 원활하게 하고, 항알레르기 효과가 있으며, 목을 보호하며, 노화를 방지하고, 피부를 좋게 하는 등의 효능을 발휘하는 효과가 있다. The health drink through the present invention configured as described above is effective in the treatment of asthma and ephedra, with the efficacy of Schizandra ephedra, and is effective in the recovery of physical and mental fatigue, has a strong and nervous and calming effect, liver function It reinforces, smoothes blood circulation, has an anti-allergic effect, protects the neck, prevents aging, and improves skin's effectiveness.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR920009338A (en) * | 1990-11-10 | 1992-06-25 | 서기봉 | Steam distillation method of Schisandra chinensis fruit and preferred food stock |
| KR940007636B1 (en) * | 1992-09-05 | 1994-08-22 | 주식회사 금성사 | Cooking discrimination method of microwave oven |
| KR20040087654A (en) * | 2003-04-07 | 2004-10-15 | 전라북도(농업기술원) | Schizandra chinensis baillon drink |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR920009338A (en) * | 1990-11-10 | 1992-06-25 | 서기봉 | Steam distillation method of Schisandra chinensis fruit and preferred food stock |
| KR940007636B1 (en) * | 1992-09-05 | 1994-08-22 | 주식회사 금성사 | Cooking discrimination method of microwave oven |
| KR20040087654A (en) * | 2003-04-07 | 2004-10-15 | 전라북도(농업기술원) | Schizandra chinensis baillon drink |
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