KR100894707B1 - Fermented Bubble Drink with Functionality - Google Patents

Abstract

The present invention provides a variety of functional foods having a function of controlling to express bioregulatory functions in terms of biological defense, physical rhythm control, and preventive medicine of a living organism including humans, and among them, fermented foods provided by various fermentation methods in the bubbling process. Applied to a bubbled frothy beverage.

The main object of the present invention relates to a method for effectively ingesting a large amount of gas by changing the composition of the food, that is, food and drink in the form of bubbles. For example, a natural food consisting of a solid material, a liquid solution, and a gaseous air is transformed into a bubble-like structure and ingested into a bubble cell aggregate.

The core principle of the present invention is Bubbling Engineering Technology. Bubbling method can be classified into two types. In general, the hot separation method, which uses a hot bubbling method that causes a rapid temperature rise by heating, and a catalyst, or activates a surface such as inducing confusion in a supercooled state, is used to prevent phase separation. It can be classified as a cold bubbling method.

The present invention is to develop a process for designing and manipulating easy foam manufacturing reaction by applying cold bubbling to the field of bio-applied food materials in Bubbling Engineering Technology. It is possible to arbitrarily manipulate the flow of material, which is one of the characteristics of foam, that is, fluidity, and it is easy to drink by changing the unit process without any extra cost in the automation process called in-line, which is characteristic of modern industry. The invention is completed to confirm that it can provide a Bubble Drink.

Bubble Drink, Three-Phase Complex Structure, Bubble Drink, Gas Saturated Drink, Food Concentrate, Flour Flour, Bubble Bubble Engineering

Description

Fermented Bubble Drink with Functionality

The present invention provides a variety of functional foods having a function of controlling to express bioregulatory functions in terms of biological defense, physical rhythm control, and preventive medicine of a living organism including humans, and among them, fermented foods provided by various fermentation methods in the bubbling process. To be applied to provide a bubbled frothy beverage.

Modern food nutrition has tended to disregard the pattern of food intake as a result of development focusing on academic trends focused on ingredient analysis, but there is a variety of regimen depending on the composition, the method of ingestion, and the pattern of intake of the same ingredients. And each taste and intake effect can also be implemented in various ways.

This is the same principle that the taste, nutrition and digestive absorption effect of Kimchi are different even though there is a slight difference in the blending of raw materials and processing process in each housewife's hands in the house. It is intended to efficiently ingest it in the human body by providing a bubble drink with a processing method and a specific function of a food having a different pattern.

The main object of the present invention is to change the composition of the food, that is, food and beverages in the form of bubbles to effectively consume a large amount of gas, as well as to easily apply such conditions to the fermentation process. For example, a natural food consisting of a solid material, a liquid solution, and a gaseous air is transformed into a bubble-like structure and ingested into a bubble cell aggregate.

The core principle of the present invention is Bubbling Engineering Technology. Bubbling method can be classified into two types. In general, the hot separation method, which uses a hot bubbling method that causes a rapid temperature rise by heating, and a catalyst, or activates a surface such as inducing confusion in a supercooled state, is used to prevent phase separation. It can be classified as a cold bubbling method.

The present invention is to develop a process for designing and manipulating easy foam manufacturing reaction by applying cold bubbling to the field of bio-applied food materials in Bubbling Engineering Technology. It is possible to arbitrarily manipulate the flow of material, which is one of the characteristics of foam, that is, fluidity, and it is easy to drink by changing the unit process without any extra cost in the automation process called in-line, which is characteristic of modern industry. The invention is completed to confirm that it can provide a Bubble Drink.

The bubbling process is a method of producing colloidal solutions by adding biomaterials such as grain powder and natural protein foods to various purpose and application additives, and then producing foam colloids by reacting gas solution. It can be implemented as a complex of techniques through mechanisms.

1. Powder processing technology and blending technology of bio-applied food materials makes it possible to program reaction process and purpose of use on material.

2. It regulates the crystal state of sugar so that the reaction rate can be controlled step by step.

3. By controlling the amount of protein, the number, size, and fluidity of the bubbles can be manipulated.

4. It is possible to control the environment of the biochemical reaction in the living body by manipulating the gas environment, that is, the type of gas, pressure (including partial pressure), temperature, and state (ex, partial pressure control function-biochemical reaction control). -Drug regulation function to improve health and hygiene)

5. The manufactured foam colloid is gradually separated and stabilized into Foam Scum and Brewed Solution as time goes by, and it is possible to control this stabilization process.

The object of manufacture of the bubbling process may be composed of any of three-state CBS structure, Foam Scum, Brewed Solution (Patterned Water), and / or a stabilization process or a combination of two or more thereof.

On the other hand, the theory and practice of fermented foods, which are characteristic of Korean traditional foods, are described in the book, “Korean Storage Fermented Foods-Theory and Reality” (Sook-ja Yoon, 2003.7.15 / Shinkwang Publishing Co.). , And categorizes features and recipes into categories such as alcoholic beverages, pickles, etc., and is an example of literature on the definition, types, quality control, and legal basis of functional foods that have been recently developed. 28 / Chonnam National University Press) introduces the definitions and conditions of functional foods in Korea and abroad.

The categories of functional and fermented foods include not only grain powders (flour powder + additives) and protein emulsion-suspension colloidal solutions (milk, etc.) used in the bubbling process, but also fermentation products for gas-saturated beverages. Using phosphorus aqueous solution (drinking vinegar, alcoholic beverages, beer, yakult, etc.) to directly ferment the material of the bubble drink, injecting microorganisms or yeasts in the process of the bubbling process, or multiple fermented foods In the production of fermented beverages, such as by performing the bubbling method in such a way to give the functionality of the desired characteristics can be added or mixed directly, the bubbling method can be accommodated by a variety of manufacturing methods modified by various processes Will do.

In particular, “Alcohol Fermentation of Cheese Whey by Mixed Culture of Kluyveromyces marxianus and Lactic Acid Bacteria” (Sim, Young-Seop, Kim, Jae-Won, Sung-Sik Yoon, Korean J. Food SCI.Technol.Vol.30, No. 1, pp. 161 ~ 167 (1998)) According to the results of fermentation of milk whey, cheese fermented milk, bubble drink-type fermentation method containing abundant milk can open a new chapter to obtain a new flavor of alcohol fermentation and lactic acid fermentation. Foretell

The Bubble Drink product of this company is a type of substance ingestion that is processed by drinking two main functional substances, 'Gasporated beverage' and 'Food concentrate of colloidal dispersion', and can be used for various purposes such as maintaining and improving the health of living organisms. As a functional drink, when ingested in the form of a bubble drink, it is possible to maximize the inflow of specific gas into the digestive tract, and at the same time to achieve a smooth throat of the gas to increase the gas intake efficiency.

On the other hand, if you look at the research data on the food in the form of foam (FOAM) in the prior art, Food Emulsions and Foams (Based on the proceedings of an International Symposium organized by the Food Chemistry Group of The Royal Society of Chemistry at Leeds from 24th-26th March 1986; Edited by Eric Dickinson, Procter Department of Food Science University of Leeds, England).

Relatively recent sources also include Colloid-Polymer Interactions (Edited by Paul L. Dubin and Penger Tong, Deverloped from a symposium sponsored by the Divisions of Polymer Chemistry, Inc., and of Coloid and Surface Chemistry at the 203rd National Meeting of the The American Chemical Society, San Francisco, California, April 5-10, 1992 / ACS Symposium Series 532) discusses the characteristics of Particulate, Amphiphilic, and Biological Surfaces.

Important principles in this field of research have already been used in the field of colloid and interfacial chemistry, backed by a major theory that has opened up the field of modern polymer chemistry.

Regarding colloidal definitions of colloids and surfactants (revised edition, Ph.D. Yoon, Hwan et al., 1997.3.5), the characteristics of colloidal particles are thus described as follows. Irrelevant dispersion and limited in size are not exact, but are usually in the range of 1 nm to 1 μm (1 nm; 10 ⁻⁷ cm, 1 μm; 10 ⁻⁴ cm) and are called colloidal dispersion systems. In relation to the size of the dispersed particles, “Table 1-4 size of the dispersed particles” explains the differences between the terms 'suspension', 'colloidal suspension' and 'solution'.

In the case of the material to be applied as an application example in the present invention, the flour basically presented is a suspension type (10,000 kPa or more), and some foods such as milk are colloidal suspension type (10-10,000 kPa or more), and the sugar is Make up a colloid of solution type (1 ~ 10Å).

Therefore, in view of the size of the dispersed particles, the colloidal solution for the purpose of producing the bubble drink of the present invention can be defined as a 'compound colloid' in which these three types coexist, so the size of the material rather than the composition of the material Since the physical and chemical properties depend on the properties of the material, the definition of the term compound colloid naturally encompasses a wide range of materials, so no additional explanation is required.

However, sugar is naturally mixed in milk, but in the case of wheat flour, if it is simply mixed, not only entanglement occurs, but if it is delayed for a long time, all the sugar particles are dissolved, and coagulation and sedimentation of the wheat flour are absorbed. At the same time, it loses the electrostatic force of the powder contact surface and at the same time all the fine bubbles escape, leaving no room for the reaction program over time on the material.

However, when processed in the order of the bubbling process proposed in the present invention, these problems are solved so that 'on the fly' food concentrates are dispersed in a Sol-type colloid in which a similar polymer having a Bubble Drink reaction process program (Reserved or Potentiated) is dispersed. It is prepared as a solution.

In other words, 'bubble drink' is a ready-to-eat food prepared by ingesting substances in three complex states of solid, liquid, and gas in a bubble structure. The present invention can contain abundant components of the functional material without generating a slight trouble for each step of the manufacturing process, it contains a functional material having excellent palatability and stability, and also has the advantage of having no side effects in the form of bubbles It becomes functional food and drink to say.

The present application is designed and devised intake patterns corresponding to common denominators that are easy to process and ingest for all types of fermented foods and fermented beverages, so that anyone who actually meets the requirements of the basics of the present invention is kept. Noodles, fermented foods or any fermented beverages with any compositional change can be prepared by incorporating 'ingestible substances in three complex states of solid, liquid and gas' under the influence of various environments in real life. It is possible to consume fermented foods in the form of Bubble Drink.

In the case of the invention having strong thermodynamic and quantum mechanical properties with phase change as in the present invention, not only the result with the perfectly identical fingerprint can ever come out, but the food intake environment cannot be manipulated unlike the laboratory. If the invention is related to the intake method of food, which is instability and change, and is a physicochemically stable substance among such environmental systems, rather, it is possible to ensure consistency in the implementation of the invention in various and comprehensive everyday environments. Since it should be in the form, the nature and spirit of the present invention as closely as possible, and the technical concept of the present application through the technical data or experimental data, and examples on the basic principle.

In general, as a method for preparing a functional fermented food, a method of mixing fermentation and maturing at a predetermined temperature by mixing water and materials to be processed at an appropriate ratio has been conventionally used.

For example, the present invention may be provided by including the Cheonggukjang powder in the manufacturing process of the Bubble Drink beverage.

Cheonggukjang has been researched and reported as a functional food that prevents and cures various adult diseases such as hypertension, arteriosclerosis prevention, antihypertensive effect, thrombolysis, liver protection, and osteoporosis prevention. There is a need to improve, when using the bubbling process using the Cheonggukjang powder, it was confirmed through the examples to facilitate the intake in the form of a refreshing bubble drink and the invention has been disclosed.

Conventionally, the use of fermented food, according to the Korean Patent No. 317921 according to the manufacturing method (Method for Producing Ginseng Beer), the raw ginseng such as fresh ginseng, dried ginseng or red ginseng, soaked in alcohol, extraction Ginseng extract A prepared by removing ginseng; Raw ginseng such as fresh ginseng, dried ginseng or red ginseng is steamed, and then steam and condensate are collected and distilled to prepare ginseng extract B; Disclosed is a method of preparing ginseng beer by adding a mixture of the ginseng extract A and the ginseng extract B in a immersion, fermentation, storage or filtration step of a beer manufacturing process.

In addition, Korean Patent No. 288117 discloses a cacao extract including dietary fiber manufacturing method, and Korean Patent No. 679149 discloses Cheonggukjang and its manufacturing method (THE FERMENTED SOYBEANS OF OPUNTIA FICUS-). INDIA VAR.SABOTEN AND THE MANUFACTORING METHOD THEREOF), and Korean Patent No. 681532 discloses a preparation method of soybean fermented food usingRhizopus Oligosporus. Korean Patent No. 668429 discloses a manufacturing method of apple vinegar containing saponin.

The present application is a preliminary application technology of 'Applied Bubble Drink provided under Bubble Bubble Process' of PCT / KR2007 / 001040 as Applicant's prior application technology. It has a technical idea to provide a functional fermented bubble drink to impart a characteristic function.

This company applies various foods obtained through fermentation process to bubbling process while utilizing the active ingredients fermented and matured through fermentation process to control the physical rhythm of living organisms and to control the amount of calories consumed by customers in terms of preventive medicine And to provide a functional fermented bubble drink programmed to be ingested.

The functional fermented bubble drink of the present application converts fermented foods provided in various conventional methods into a foam form, which is a three-phase synthetic structure of gas, liquid, and solid, in addition to the technology mentioned in the background art to provide an example applicable to the present application. It is a task and objective to provide a bubble drink beverage containing fermented foods for ingestion into the digestive tract.

That is, the present application has an object of providing a bubble drink beverage is programmed by customizing a variety of functional foods, including fermented foods determined to be necessary for maintaining or improving the health of living organisms.

In the method of producing a functional fermented bubble drink beverage for effectively providing the functional materials required by the user by applying a bubble chemical method,

Prepare and mix functional ingredients and fermented foods with powder of less than 10㎛ in Fine Powder of Roasted Grains so that the natural grains are dried or lightly roasted. First step;

By using crystal powders of monosaccharides or small sugars, or by controlling the components and properties of sugars required for the saccharification process in the crystalloid powder pulverized with granules of 10 μm or less (e.g., in the case of diabetics, excluding sugar such as sugar and glucose) Preparing a second step;

A third step of preparing a raw material (extract, seed, red ginseng powder, extract, powder, concentrate) having a specific function as a powder raw material or extract in order to impart additional functionality such as fermentation to the bubble drink beverage;

The raw materials prepared in the first, second, and third steps are mixed, the particle size is adjusted, and then a functional substance such as honey is added, followed by gelation by mixing with a protein emulsion-suspension colloidal solution such as milk to gel the food concentrate. Obtaining a fourth step;

The food concentrate is pulverized or rotated or added to the sol (sol) state by adding a liquid substance such as milk with a vortex stirring means, and then performing a bubbling process for generating bubbles by means of freely dropping the gas saturated solution The fifth step;

A sixth step of separately providing a bubble drink separated into a liquid phase and a bubble into one container or separately; Disclosed is a method for producing a functional fermented bubble drink beverage provided including.

In addition, the functional raw material in the third step may be provided as a powder raw material or an extract form by freeze-drying the fermented food obtained through the fermentation process,

In the mixing process of the raw materials prepared in the first, second, and third steps of the fourth step is provided to increase the functional effect by adding a functional material according to the purpose, function, and preference of the drink and in the mixing process CO ₂ dry ice powder It is desirable to add in the form,

Sealing the bubble drink separated into a liquid and foam through the fifth step is provided in addition to the alcohol fermentation or lactic acid fermentation process, is provided by adding the vegetable soup during the sol step 5, and added during the sol The vegetable soup can be used by boiling carrot 1/2, radish 1/4, radish green 1/4, burdock 1/4, dried shiitake mushrooms 1 EA of 2 liters of water on low heat for 1 hour. .

In addition, it is a bubble drink drink provided to provide an abdominal satiety while ingesting the amount of calories needed for life,

First step of preparing by adjusting the amount of calorie ingested by the customer to fine powder of dried or slightly roasted natural grains to maintain the humidity of less than 5% (Fine Powder of Roasted Grains);

Crystalloid crystals obtained by using crystal powders of monosaccharides or small sugars selected from solid substances including materials such as sugar, lactose, starch sugar, oligosaccharide, dextrin, alpha starch and D-mannitol, or by grinding granule crystals to 10 μm or less. Preparing a second step;

A third step of preparing a powder raw material by freeze-drying the fermented food obtained through various fermentation processes or preparing a raw material having a specific function in order to impart functionality to the bubble drink beverage;

The raw powder mixture prepared in the first, second, and third steps is adsorbed and classified in a wind tunnel to adjust the particle size to 10 μm or less, and then add a functional substance, and then mix it with a colloidal solution in the form of a protein emulsion, such as milk, to obtain a gel (gel). C) obtaining a food concentrate by hydration;

A fifth step of performing a bubbling process of pulverizing or rotating the food concentrate, or converting the food concentrate into a sol state by a vortex stirring means, and then generating bubbles by means of freely dropping the gas saturated solution; Including a bubble drink food and drink to prepare and drink it to satisfy the abdominal satiety while the technical idea about the bubble drink drink provided to adjust and consume the amount of calories intake per customer.

At this time, it is preferable to provide the vegetable soup separately in step 5 so as to ingest the condition of nutrition.

Solution to the technical problem can be implemented in various ways, for example, if you want to provide a diet drink for a diet that can provide a feeling of satiety while requiring low calorie intake, such as obesity or diabetes, First step of preparing by adjusting the amount of calorie ingested by the customer to fine powder of dried or slightly roasted natural grains to maintain the humidity of less than 5% (Fine Powder of Roasted Grains); Crystalloid crystals obtained by using crystal powders of monosaccharides or small sugars selected from solid substances including materials such as sugar, lactose, starch sugar, oligosaccharide, dextrin, alpha starch and D-mannitol, or by grinding granule crystals to 10 μm or less. Preparing a second step; Preparing a raw material having a specific function as a powder raw material or an extract to impart functionality to the bubble drink beverage; The raw materials prepared in the first, second, and third steps are mixed (adsorbed and sorted in a wind tunnel), the particle size is adjusted to 10 μm or less, and then a functional substance is added and mixed with a colloidal solution in the form of a protein emulsion such as milk. A fourth step of obtaining a food concentrate by gelling; A fifth step of performing a bubbling process of pulverizing or rotating the food concentrate, or converting the food concentrate into a sol state by a vortex stirring means, and then generating bubbles by means of freely dropping the gas saturated solution; Bubble drinks can be provided, including.

The functional material used in the step of adding the functional material in the third step may be the ginseng extract A, ginseng extract B mentioned in the background art, cacao extract containing dietary fiber may be used In addition, the soybean fermented food or baeknyeoncho Cheonggukjang, etc. using the genus Rizopus cobweb fungi disclosed in Korean Patent No. 681532 may be freeze-dried and used as a functional material in the third step of the present application, but partially in the background art. In addition to the technical contents mentioned to present an example applicable to the present application, the technical concept of the present application may be applied to all foods provided as general fermented foods provided by various conventional methods to handle foods. It will be obvious to those skilled in the art.

The key technical idea in the manufacture of Bubble Drink beverage herein includes or applies the following technical elements.

A) Maintain the fine powder (grain powder, Parched Cereal Powder) of dried or lightly roasted natural grain at less than 5% of humidity and measure the particle size in 100μm ~ 10μm ~ 1μm ~ 1nm unit Includes or applies the technology to prepare Fine Powder of Roasted Grains for Bubble Drink that has been reprocessed into star-shaped forms.

B) Contact bonding with the water of the colloidal substrate to preserve the adsorption power when stirring the powder dispersoid, the gaseous catalyst on the colloidal substrate (first dispersion), until the reaction of the gas-saturated beverage, the target reactant of the dispersion medium (secondary dispersion). Incorporate or apply techniques to preserve the moisture adsorption potential of grain powders using the water trapping effect of sugar crystal powders that limit the amount of sugar crystals.

C) Mixed crystal processing of sugar (crystaloid) crystal powder and dried grain powder together in the wind tunnel and adsorbed using surface adsorption and electrostatic force to penetrate into aqueous solution, substitution with gas and viscosity of bubble membrane. Include or apply techniques to apply the method of strengthening.

D) In the step of preparing the crystaloid powder, the structure of the colloidal dispersion medium is designed in a complex manner so that the particle size of the sugar crystal powder is mixed (100) so that the reaction can be controlled according to the purpose of the additive in the step of substitution, diffusion, and dispersion during the mixing reaction. It is designed and configured by the method of selecting the micrometer to 1 nm), and these hydrates are produced in the gel state on the emulsion suspension colloidal substrate and then diluted in the sol state. .

E) eluting gas with fine structure and foaming it into viscous solution immediately. Penetrating grain powder and sugar hydrate crystal into protein emulsion colloid and attaching to protein structure to induce similar polymer state and then exposed to gas carrier. Then, it includes or applies a technique of exchanging sugar crystal powder and gas components with each other to induce foaming into microbubble cells on a protein basis immediately.

 F) As aeration trigger for colloidal explosion reaction, free fall and vortex confusion are applied so that the height and amount of drop can be controlled to control the increase speed of entropy of bubble colloid, while also giving weightless state to gas saturated beverage. Include or apply techniques to effect foaming.

G) Includes or applies the technology to induce the growth of bubbles of appropriate size because the micro-bubble cells of the already foamed state continue to collect the excess gas into the bubble in the foamed state without fusion.

H) Incorporate or apply techniques to enhance viscosity in three stages to ensure stability in the proper foam state.

Based on the above technical elements, in order to provide a Bubble Drink beverage, the following processes were selected, selected and processed.

In order to form fine bubbles, the gaseous elution must be carried out vigorously at a high speed, and the bubbles must be trapped immediately in the droplets before the bubbles grow, and maintained.If the fine powder with high adsorption power is applied as a catalyst, It is intended to use the principle of violent discharge by foaming at high speed, and fine powder of Roasted Grains, which is fine powder of dry grain, with moisture content of less than 5% with very strong adsorptive power as natural food. The pulverized sugar crystal powder and the volume of 1: 1 were mixed and processed into a catalyst dispersion material for gas elution.

When it became colloidal state, the grain material showed very strong viscosity, so that the sticky rice powder was adjusted according to the gas saturated aqueous solution to adjust the sticky viscosity to capture the gas generated for a long time. Through the blending process with the concentrated colloid, the viscous exertion stage was exerted in three stages as follows.

1st phase viscous: The viscosity of the hydrophilic sugar and the colloidal milk is viscous during the formation of fine bubbles. It forms a barrier film to protect the foaming gas and keep it pure.

2nd phase viscous: Sugar dissolves and diffuses rapidly through the mucosa of bubbles, induces the diffusion of grain powder, escapes a large amount of gas, and gives elasticity to grow microbubbles into bubbles of appropriate size.

Three-stage viscous: When the fine powders of roasted grains that make up the colloidal dispersion have sufficient time to work with water, they show their efficacy as starch grass and maintain viscosity for a long time.

Therefore, in an easy example of the present application, the bubble drink food concentrate of the complex colloid of emulsion + suspension type, which is the final material as a bubble forming catalyst, could be easily provided from natural foods around daily life.

Once again, this is summarized in an easy to understand way.

However, it is necessary to provide a reaction which comes into contact with the saturated solution, which is the target of the gas elution reaction, at the high speed. As a result, it is difficult to uniformly control the reaction time and the size of the bubbles.

In addition, if the stirring by physical force is not only inconvenient, but also affect the foam state, the quality of the drink can be degraded, so if the reaction process is programmed in the characteristics of the reaction materials to control the reaction sequence by operating the working medium of the catalyst In other words, the composition of the material can be designed so that the reaction can occur continuously in a natural way, and it is easy to use, and in order to give the desired characteristics, the catalyst reaction form of the fine powder is maintained in a colloidal solution state similar to that of the aqueous solution.

First, in order to finely control the size of bubbles, the size and constituent distribution of colloidal particles used as a catalyst of bubble drink are adjusted to the optimum state according to the characteristics of gas carrier (gas-spoken beverage). To further activate, the colloidal structure was induced to the dispersed phase of the complex multilayer structure to maintain the adsorption potential.

To this end, it was possible to use milk in the form of a colloidal solution as a health food and protein emulsion colloid liquid as a dispersion medium, and when the milk and the fine powder were mixed, about twice as fine as the fine powder so as to maintain diffusion into the colloidal state. Milk is used and sugar crystal powders, such as sugar, which have high solubility and very high solubility, are mixed and mixed with fine powder processed into uniform fine particles to increase food preservation and water permeability and reaction in aqueous solution. The following five-step mechanism was applied to achieve foaming while increasing the diffusivity.

Step 1: The hydrate component of the sugar crystal powder, which is bound to the water of the protein emulsion colloid liquid in the milk, is lost from the receptor in the empty space, which is the site of the sugar crystal molecules lost in contact with the gas carrier. The gas is replaced by the help of milk protein to form bubble cells first and then swell. The initial bubbles thus formed form a primary barrier to the outside air to protect and induce the growth of additional bubbles. Acting;

Step 2: the food concentrate concentrates on the gas-carrying carrier to react evenly and the crystal hydrate of sugar surrounding the grain powder absorbs water and rapidly diffuses into the receptor;

Step 3. Dissolving and diffusing sugar and dispersing the grain powder together to elute the gas throughout the receptor to generate rapid microbubbles;

Step 4. Growing the bubble by further releasing the gas and increasing the elasticity of the solution while the components of the grain powder absorb water;

Step 5. When the grain powder, which had limited contact with water in the colloidal state, adsorbs a sufficient amount of water, it exhibits adhesiveness (strengthening of glutinous rice components) like starch grass, and the viscosity is exerted to enhance the durability of the foam film. Maintaining foam until ingested; Has

Therefore, by adding the appropriate contents to the preparation of the colloidal solution designed in the above manner, it was very easy to adjust and enhance the taste, aroma, and function of the beverage through vigorous mixing with the aqueous solution.

In other words, it is more effective and simple to control the foaming catalyst than to control the characteristics of the gas carrier. Especially, the foam not only preserves the fragrance like xylitol for a long time but also can act through the mouth for a long time after ingestion. It seems that there is no effective way to make a diet drink with a function more than a bubble drink.

In addition, it was possible to reflect various people's preferences depending on which substances were added to the dispersion medium, which is a colloidal particle, and the dispersoid, which is an aqueous solution, as well as aromatic ingredients, health food elements, or therapeutic ingredients (cold medicine, blood circulation). First, it is very easy to mix and adjust the special health and pharmacological functionalities such as high blood pressure treatment oral medicine, athlete's foot medicine, etc.).

The following examples are in the form of foamed solid-liquid-gas three-phase composite network (or foam network or Bubble Network <3 State Bubble-net Solution>, slg complex bubble-net structure or slg-CBS). In food, the separation of the foam and liquid phase with time was compared to the composition of the material.

The following examples are intended to apply the existing commercialized goods in a convenient way to easily carry out the technical idea of the present application, CO ₂ gas containing aqueous solution, milk, fine powder (Fine Power of Roasted Grains, hereinafter fiporog) It is based on the four basic components of sugar, and even though various additives are used to achieve various purposes, the effect of physical properties does not change even in the range of materials and compositions in everyday life. Through the confirmation that the effect of the bubble drink is about the same is the completed invention.

This demonstrates that the physical properties of the invention have a stable consistency regardless of the properties or formulation of the material, and therefore the claims for the inventive principles and configurations of the invention cannot be limited by the presented embodiments.

As the aqueous solution containing CO ₂ gas, which is a gas acceptor, a flavored carbonated beverage is used, and its preparation method is well known and can be easily used for the present invention. When preparing the carbonated mineral water of ultra-clean mineral water (CO ₂ content of 1.112%), natural cider, Coca-Cola Zero, Kinsaida, Fanta, Demi-soda, etc., refrigerated and stored at 5 degrees Celsius, and then measuring the volume under normal temperature and ambient pressure, In a cylinder container 9cm in diameter and 9cm in height, and when measuring height, the powdered colloidal solution (milk + wheat flour + sugar) is first put in a glass cup of 12 cm high and 6 cm diameter that is commonly used at home. Next, a method of obtaining a resultant colloidal colloid was used because the gas receptor was freely dropped at a height of 30 cm within 5 seconds to induce confusion. In this case, the maximum amount of bubble colloid generated was expressed as V _max .

Techniques relating to the acquisition and preparation of milk are well known and can be used in the present invention. E ⁺ forest milk, Pasteur fresh milk, Pasteur organic milk were used. Red ginseng concentrate, yogurt, vinegar, alcoholic beverages, honey, raw eggs, mayonnaise, butter, soy broth, sesame oil and other colloidal additives were mixed and tested as food additives. In the case of butter and sesame oil, the foaming function was reduced.

Techniques for preparing rice flour, wire flour and vegetable enzyme powder are well known and can be easily used in the present invention. Three types of powders were used in this example.

Wheat flour A (fiporog A): barley (37.5%), brown rice (25%), brown rice glutinous rice (18.7%), black beans (16.3%), others (chestnuts, kelp, etc.)

Fiporog B: barley (27%), brown rice (25%), corn (25%), brown rice glutinous rice (10%), black beans (10%), others (potatoes, sweet potatoes, kelp, etc.)

Brown rice flour (fiporog C): brown rice glutinous rice (13%), barley (13%), barley (15.%), brown rice (13%), black beans (13%), white beans (4.4%), barley (4.4%) ), Sesame seeds (2.2%), black sesame seeds (2.2%), perilla seeds (2.2%), sweet potatoes (0.88%), potatoes (0.88%), kelp 0.44%), Anchovy (0.44%), Seaweed (0.44%), Chestnut (0.88%), Mushroom (0.44%), Spinach (0.44%), Cabbage (0.44%), Mugwort (0.44%), Onion (0.44%) ), Bananas (0.44%), brown rice snow (0.88%), pumpkin (0.44%), carrots (0.44%), apples (0.44%) dry raw materials are mixed and processed to obtain 100% fine wheat flour.

To add taste, nutrition and functionality to each of the above-mentioned rice flours A, B and C, starch powder, egg yolk powder, roasted perilla powder, coffee extract powder, salt powder, green tea powder, red ginseng powder, red ginseng concentrate, red ginseng extract Powder, pepper powder, Cheonggukjang powder, dry ice powder, various vegetable enzyme powder, various herbal powders, pollen and other food additives were mixed and tested.

Sugar was mixed with brown rice powder mainly using white sugar (diameter 1mm or less), and then the whole mixture was pulverized into fine powder of 100μm or less (fiporog A100) and 10μm (fiporog A10) or less. The results were similar even when mannitol and xylitol were replaced or mixed.

In order to measure the degree of separation of the structure, the separation ratios of the liquid phase and the foam phase after 0.5 minutes (30 seconds), 1 minute, 5 minutes, and 10 minutes, respectively, starting from 100% of the foamed phase, were R _0.5 , R ₁ , and R, respectively. _It is represented by ₅ , R ₁₀ and measured by one of volume or height.

The ratio is expressed as a value measured in ml of V _t (total): V _l (liquid): V _b (bubble), or H _t (total): H _l (liquid): H _b (bubble) In comparison with the measured value in cm unit, in a specific purpose example (Fanta beverage, vegetable soup / cake production, and pollution purification function), the background text vividness is determined based on the turbidity of the separated liquid over time. Observed by, and then classified by three criteria, upper, middle and lower.

Example 1.

When 100 ml of gas solution (Fanta) was added to 50 ml of Pasteur fresh milk with a homogeneous mixture of 10 g of A-10 fiporog and 10 g of sugar, V _max = 340 ml, H _max = 13 cm, R _{0 .5 (V) = 13:} 4.3: 8.9, R 1 (V) = 12.3: 4.8: 7.5, R 5 (V) = 9.7: 3.8: 5.9, R 10 (V) = 8.5: 4.2: 4.3 as measured by It became. After about 30 minutes, foamed crust-like solid structures could be obtained.

Example 2.

If hayeoteul substrate solution (Fanta) dropping a 100ml, A-10 fiporog free to 10g and the composite colloidal solution obtained was added to the powder by homogeneously mixing sugar 10g and coffee concentrate powder 1g Pasteur Fresh Milk 50ml, V _max = 340ml, H _{max = 13cm, R 0 .5 (} V) = 13: 3.4: 9.6, R 1 (V) = 11.8: 3.8: 8, R 5 (V) = 10.1: 3.8: 6.3, R 10 (V) = 8.9: It was measured as 4.4: 4.5. After about 30 minutes, foamed crust-like solid structures could be obtained.

Example 3.

When 100 ml of gas acceptor (Natural Yarn) was added to a homogeneous mixture of 10 g of A-10 fiporog, 10 g of sugar, and 10 g of vegetable enzyme powder, 50 ml of Pasteur fresh milk was added to the colloidal solution obtained freely. V _max = 340 ml, _{H max = 13cm, R 0 .5} (H) = 13: 3.5: 9.5, R 1 (H) = 11.9: 4.2: 7.7, R 5 (H) = 9.9: 3.8: 6.1, R 10 (H) = 8.7 : 4.4: 4.3. After about 30 minutes, foamed crust-like solid structures could be obtained.

Example 4.

When 130 ml of a gas solution (natural yarn) is uniformly mixed with 5 g of C-10 fiporog, 5 g of sugar, and 5 g of Cheonggukjang powder, it is freely dropped into the composite colloidal solution obtained by adding 45 ml of Pasteur organic milk. V _max = 340 ml, H _{max = 13cm, R 0 .5 (H} ) = 12.4: 3.5: 8.9, R 1 (H) = 12: 5: 7, R 2 (H) = 11.2: 6.3: 4.9, R 3 (H) = 10.3: 6.8 : 3.5, R ₄ (H) = 9.5: 7.2: 2.3 R ₅ (H) = 8.9: 7.3: 1.6.

Example 5.

100 ml of aqueous gas solution (mineralized mineral water), a homogeneous mixture of 5 g of C-10 fiporog, 5 g of sugar, and 2 g of red ginseng powder were added to 50 ml of Pasteur organic milk, and 10 g of Manuka honey (active 5) was mixed again with the composite colloidal solution obtained. If hayeoteul free fall to a stirred composite colloidal _{solution, V max = 340ml, H max} = 13cm, R 0 .5 (H) = 11.6: 6.6: 5, R 1 (H) = 10: 7: 3, R 2 ( H) = 8.7: 7.8: 0.9.

Example 6.

100 ml of aqueous gas solution (super clear mineral water), a homogeneous mixture of 10 g of C-10 fiporog and 2 g of red ginseng powder were mixed with 15 g of Manuka Hani (active 5) to make a gel, and then 50 ml of Pasteur organic milk was added to the sol phase compound. any were to free-fall in a colloidal _{solution, V max = 340ml, H max} = 13cm, R 0 .5 (H) = 12: 5.5: 6.5, R 1 (H) = 10.5: 6.5: 4, R 2 (H) = 8.5: 7: 1.5.

Example 7.

100 ml of a gas acceptor (natural yarn), 20 ml of A-100 fiporog, 5 g of sugar, 5 g of vegetable enzyme powder, and 1 g of Cheonggukjang powder were added to 40 ml of Pasteur fresh milk in a homogeneous colloidal solution. when the free-fall hayeoteul stirring the mixed _{solution, V max = 340ml, H max} = 13cm, R 0 .5 (H) = 13: 6.2: 6.8, R 1 (H) = 12.5: 7: 5.5, R 2 ( H) = 12: 4.8: 7.2, After about 30 minutes, foamed crust-type solid structures could be obtained.

Example 8.

100 ml of an aqueous gas solution (natural yarn) was mixed with 5 g of B-10 fiporog and 5 g of sugar homogeneously, and 20 g of Pasteur organic milk was mixed with 10 g of grain-brewed vinegar (acidity 6-7). If hayeoteul free fall into the composite colloidal _{solution, V max = 340ml, H max} = 14cm, R 0 .5 (H) = 14: 6: 8, R 2 (H) = 14: was determined to be 8:06. The bubble structure immediately consisted of a collection of big bubbles 1-2 cm in diameter and lasted more than 5 minutes.

Example 9.

100 ml of a gas solution (natural yarn) was added to 20 ml of Pasteur organic milk with a homogeneous mixture of 5 g of B-10 fiporog and 5 g of sugar. Vegetable soup (1/2 carrot, 1/4 radish) was added to the mixed colloidal solution. Siregi 1/4, burdock 1/4, dried shiitake mushrooms 1 EA of 2 liters of water and chilled in low heat for 1 hour) 20 g of mixed colloidal solution mixed freely and stirred, V _max = 340ml, H _max = _{13cm, R 0 .5 (H)} = 13: 5: 8, R 1 (H) = 13: 5.4: 7.6, R 2 (H) = 13: 5.7: 7.3, R 3 (H) = 13: 5.9: 7.1, R ₄ (H) = 12.5: 5.9: 6.6, R ₁ (H) = 12: 5.9: 6.1. After 6 hours, the clarity of 'medium' was obtained after 15 hours.

Giving functionality to the bubble drink of the present application Briefly described the basic concept for performing the basic process of Bubbling Engineering as follows.

It is necessary to process the solid aerosol by electrostatic adsorption process because the powder powder is mixed with grain powder, and the surface energy is increased by the pressure crushing process, and the fine powder is friction processed by the turbulent flow, which is required to be processed by solid aerosol (hot-dry + dry + fraction). (Adsorption; Agent + Dispersant adsorption, wind tunnel; polarized & air-cushioned powder production)

Semi-automatic agitation using permeation and dispersion & diffusion on the colloidal substrate such as milk can achieve the preservation effect of the adsorption potential when reacting with the colloidal aqueous solution. The combination of method and sequence confirmed that it was possible to program the colloidal role on the material in the final bubbling process.

After that, to make food concentrate as a bubbling agent, sol colloid needs to be manufactured. The principle is that when foam colloid is formed by foaming and contact with food concentrate of colloidal dispersion, gas aqueous solution absorbs surface-active catalysts from powdered flour. Absorption to the gas to maximize the effect of leaving the gas from the aqueous solution.

At this time, the gas aqueous solution is free-falling, so when the bubbling blast is started by inducing aeration with turbulence confusion, a bubble drink food and beverage made of Bubble Colloid is obtained by an automatic reaction. At each step of the bubbling process, functional substances or fermentation processes can be easily added, and a very simple bubbling fermentation method can be created to easily control and carry out the introduction of strains, the cultivation of spawns or strains, and / or necessary fermentation processes. It became.

The following technologies were created and combined to create an easy and effective Bubble Drink.

Invented a method of programming the reaction process in the characteristics of the processing type of the reaction materials (hydrophilic sugar crystals, hydrophobic pore, electrostatic adsorption of powder) while being relatively less affected by the properties of various materials. The reaction base can be easily set to select and rate control aerobic anaerobic fermentation by manipulating powder processing, manipulating colloidal interfacial reactions, and manipulating the gaseous components of gas-saturated beverages for stepwise adjustment and expression.

In order to preserve the surface energy of the grain powder and enhance the viscosity of the colloidal aqueous solution, extract powders (coffee, red ginseng, honey, green tea, pollen, charcoal, cigarette ash, etc.) of various beverages are added to the `` phase viscosity ''. Program the effect. Sugar crystals play a role in this process: 1. Diffusion derivatives, 2. Viscosity effect step by step 3. Reaction rate control 4. It functions as a target material of fermentation.

By capturing bubbling seeds and applying colloidal protein solution as a blowing agent, the amount of this solution allows precise control of the size of the bubble cell (water trapping effect of sugar + trapping effect of surface-active reactants of grains).

Free fall and vortex turbulence are applied as aeration triggers for the colloidal explosion reaction, so the Entropy increase of Bubble Colloid can be controlled by adjusting the drop height.

The functional fermented bubble drink of the present application is applied not only to fermented foods but also to products containing functional substances with pharmacological activity to control biological functions and prevent various diseases such as diabetes, and to regulate disease recovery functions and to provide biorhythms. Polysaccharides such as red ginseng, mushrooms, and extracts or powders of the above substances may be used to impart a regulating function, and include fermented organic acid and carbohydrate bioactive substances and glycosides, and various nutritionally active substances below. Can be provided.

Other materials applicable herein include antioxidants and polysaccharides in all fruits, such as silkworm extracts, propolis, apples, yeasts and enzymes of all kinds, molds and microorganisms. As plants, plants such as husk, genus, fern, algae, fungus and moss can be used.As animals, tonic, echinoderm, animal general, linear, mollusc, wan, streamline, limpid, arthropod, vertebral form, sponge, shoe, inner port , Mortar, scripture, round, round, type, layer, color, flat, round animal, etc., can be used as minerals, calcium magnesium iron, miso, kochujang, ssamjang, cheonggukjang, salted fish, Xylooligo sugar, SOD and GST enzyme, flavonoid glycosides of immature citrus fruits, flavonoid glycosides of all plants and animals, pectin, fructose, fruit juices, essential oils, carotenoids, flavonoids, alkaloids, limonoids, glutamate oxaloacetate transaminase, glutamatepyrurate, kimchi, pickles, pickled radish Neuropeptides, Phospholipid, Caseinphosphopeptide, lysine, B subtilis, isoflavones, saponins, phytic acid, choline, dietary fiber thorns or extracts, carotenoids, tocopherols, Tocotrienols, glucosinorates, immune boosters of vegetable herbs, vectors, complements of all food additives, salmon proteins, proteins, carbohydrates, fats, calcium, minerals, vitamins and all five nutrients and all nutrients Angiotensin converting enzyme (ACE) remover, thrombolytic agent, skin anti-aging agent (elastase), levan, glucosamine, protein hydrolysate, glucosamine salt, DHA calcium, nano calcium, soybean powder extract and extract, noni Seaweed extracts such as soybean extracts, animal and vegetable proteins, brown algae, powders, pomegranate extracts, St. John's sweets and custard extracts, powders of water-soluble whey calcium and chitosan, oysters and deer antler, ginseng, Japanese vinegar, red lotus, red yeast, cholera, Prickly Pear, Aloe Vera, Garlic Onion Ginger, Bamboo Leaf, Guar Gum, Grape Seed and Plant All Seeds, Cactus, Stone Flower and Mushroom Extract Twenty and Powder, Rutin, Condorichin Sulfuric Acid, Astaxanthin Sweetener, Food Flavoring, Acid Fish, Emulsifier, Preservative, Vitamin, Antioxidant, Stabilizer and Flavor, Seasoning, Colorant, Bleach, Enhancer, Quality Improvement Agent, Defoamer, Inflating Agent, Ointment First, all other additives, isoflavones, plant chlorophyll, dietary fiber, functional pigment substance (Honggok extract) skin active substance of red yeast bacteria, seaweed algae enzymes such as yeast, meju, all liquor, yeast acid, kelp, unsaturated fatty acid, saturated All mycelium of mushrooms such as fatty acids, isoflavones, vitamin E, MS bacteria, starch, brown powder, starch, sugar, minerals, polyphenols, flavonoids, basidiomycetes, eicosapentaenoic acd (EPA), polysaccharide peptide (PSP), interferon substance, retinol , Luteolin, transresveratrol, IgY, peptide, bifidus, lactoferrin, whey, Glygo macro peptide, sialic acid, immunoglobulin, lactoalbumin, galactose, ce Borsides, galactosides, gangliosides, chondroitin sulfate, isoflavones, hesperidin, PDF, vegetable organic and inorganic germanium and ceramics (GE-132) Jbb-1 (citrus peel extract), alcohols in the nanomaterials of the carbohydrate Degrading enzymes, bioavailability, rice extract, green yellow carotene, alginate cellulose, cellulase, catalase, oxidase-reductase, phytase, protease, carbohydrase, lipase, egg yolk, white ), Linolenic acid, lecithin, lecithin, anti-triotin cellulose, cellulite complex, helicobacter growth inhibitor, anti-carchial antibody, disulfide, soybean extract, caffeine, monacoline K, nucleic acid, vinegar, chlorella, almond and peanut Extracts of whole legumes, cyclic adenosine I phosphoric acid, lipids, glycerol, fatty acid esters, acetone, kephalin, cyclin, cyclin dependent activating enzyme (CDK), nore Four principal, Harry, Gras micro Dean, Amani tin, peptides, acid alkaline protease. All medicines and quasi-drugs, insulin, oxytocin, glutathione, angiotensin, radidinin, all organic acids, physiological saline bronchial expansion and interfacial and protein soluble substances, bioactive substances in selective plants, picrom, epinephrine, trypsin, auxin, gibberellin , Phenolic substance, maple, dormant substance of all namo, soluble hormone, absincin Ⅱ, plasma membrane, cholesterol, pectin, solitonix, mycelium of mushrooms, inorganic phosphoric acid, lipoic acid, lactic acid bacteria, sulfoxide, dermic acid, α- Ketoglutaric acid, thiamine, crude enzyme (COA), operon, all hormones, glutamate alanine dehydrogenase, glycogen, phosphorylase, ecdysone and steroids, growth, thyroxine and growth hormones, glucose, amino acids all minerals All vitamins, indole acetic acid, colostrum, NAD (coenzyme), thiamine pyrophosphate, ATP, inorganic phosphates, citric acid, itagonic acid, glutamic acid, lysine, Tanol, Butanol, Alcohol, Lactic Acid, Nurukic Acid, Penicillin, Cortisone, Butyric Acid, Racemic Body, Insect Pheromone, Hydroxytyramine Amine, Catecholamine, Dopamine, Decarbonic Acid, Lectin, Complex Sugar, Agricultural Antibiotic, Cytokine, Hirudine, Saponins, dietary fiber, chitosan, functional microorganisms, squalene, xylitol, hydrocolloids, all plant extracts (physiologically active substances), trichophytium eochochocho rice, chestnut and cinnamon buckwheat beans potato perilla sesame, anticancer substances, flavonoids, lactophenin, phalanges Antifungal microbial substances, beneficial strains, amino acids, isoleucine, threonine, valine, tryptophan, alanine, aspartic acid, proline, oxyproline, calcium, betaglucan, CMC, complex lipid, EPA, DAA, dextrin, chaff extract, chlorophyll, all Health foods, medicines, quasi-drugs, minerals, soils and plant animals All bioactive substances Extracted extracts, tourmaline source The extract of the active substances with a nutritional extract, extract, and all kinds of pharmacological effects can be used.

The functional fermented bubble drink disclosed herein is a ready-to-eat food that converts the fermentable substances to be ingested in three complex states of solid, liquid, and gas into a bubble structure, or the result after fermentation processing, to an improved form of beverage. It is a processed and stored food that is converted and consumed. Of course, it is also possible to configure the intake menu in parallel with other drinks, for example, Conditioner to optimize the absorption of food such as vegetable soup.

After all, in the case of functional fermented bubble drink, the raw materials, catalyst materials, fermented strains and components of fermentation concentrate are arbitrarily selected and adjusted according to their functions, so that the characteristics can be customized or customized according to the demand group. It is possible to provide a variety of quality beverages according to the needs of the special class, and to provide food or nutrient intake by adjusting the program specialized according to the specific target.

More specifically, the Bubble Drink of the present application may be utilized in various fields.

1. The advantage of Bubble Drink as a food intake method is to maximize the inflow of specific gas into the digestive tract and at the same time realize the smooth throat of the gas to increase the intake efficiency of gas. Various aerobic or anaerobic bacteria inhabit the organs, so the activity of these bubbles can be controlled by controlling the type and amount of gas in the bubble drink.For example, kimchi fermentation is caused by the fermentation of carbon dioxide in the environment by anaerobic bacteria. Kimchi is a health food that plays a very good role in health, and as CO2 is used in the spotlight of modern people, CO ₂ limits the activity of aerobic bacteria, which helps ripen anaerobic bacteria that are beneficial to health, eliminating fart odors and golden stools. To help with diseases of the digestive system It has to be used.

In another application, the human body undergoes a bioreaction to exchange oxygen and carbon dioxide due to the difference in gas pressure inside the gastrointestinal tract and gas pressure inside the lungs through the blood circulation. In the case of the mechanism, the higher the concentration of carbon dioxide in the digestive system, the faster the release of carbon dioxide from the blood circulation system in the lungs, the faster the penetration of oxygen into the blood circulation system, the higher the oxygen concentration in the lung vein system. Because the reaction (ATP production) is smooth, it can be used with the complementary effects of managing metabolic and circulatory disorders.

2CH ₂ + 3O ₂ = 2C0 ₂ + 2H ₂ O

In another application case, modern man's life has already entered deep into the automated machine civilization and information society due to the development of science and technology, and waste products accumulate in the human body due to the side effects of excessive nutrition due to lack of exercise, resulting in poor metabolic function. In order to solve this condition, the amount of food consumed is reduced, and then the whole consumption of nutrients (such as fasting) is achieved, and the body's digestion and rust of the hob system are removed to clean the human organs. Intake of nutrients can restore active metabolic function. The conventional fasting method is difficult to succeed with pain and temptation, and it is difficult to execute because there are many social difficulties in execution. Drink is mostly empty gas, but the stomach wall can be perceived as a solid or liquid substance. Since it is inhaled by a foam with high retention, it can provide a satisfactory intake effect of low calorie by providing satiety to the abdomen without an emptying effect, so it can be an alternative to diet for realizing a low calorie diet of modern people.

2. As a natural food, wheat flour powder not only contains a lot of cellulose, which is a shell component of grain, which is vulnerable to ingestion, but also due to the characteristics of the powder, it has dynamic adsorption, bubble action, and structure formation effect. It will be able to effectively provide atopy due to the diet of modern people, diabetes. It can be used for a long time because it is easy to consume cellulose that prevents obesity, high blood pressure, heart disease, etc., and can be used with the effect of creating a more complete food intake culture.

There are many health supplements that are processed into powders such as enzyme foods and burned in water, milk, beverages, etc., but even though they are effective for health, they do not meet the taste or taste and are not commercially available. However, Bubble Drink can manipulate various flavors and aromas in the foaming process so that they can be enjoyed as a favorite food by overcoming these shortcomings, and add various health supplements as a substitute for the patient's maintenance or health recovery. As another application example, the fine powder powder of grains encrusted with shells, such as wheat flour, has the property of adsorbing various foreign substances while blowing in the water. The effect of absorbing and excreting heavy metals and other foreign substances In another application, it is generally recognized that a large amount of salt is indispensable for cooking for food taste. However, excessive intake of salt is associated with heart disease, hypertension, diabetes and obesity. It can cause fatal damage to adult patients such as Bubble Drink, which uses natural foods, and can be a substitute for balanced meals without using salt. Another application example is excessive sugar in diabetics. Ingestion is dangerous, so it is possible to replace the sugar powder with granules, fructose, xylitol, and the like, so that the functional fermented bubble drink can be used as a general-purpose health food that can be enjoyed by almost all patients. .

3. Bubble Drink uses sufficient sugars, which can provide an effective snack for candidates and those in the brain-intensive occupations. Particularly, Bubble Drink's components are provided with grain powder, milk and soft drinks. It can be configured in the form of instant food, and can be provided similarly to the way of presenting coffee or soft drinks with the vending machine. Therefore, if the vending machine system that is currently used is slightly modified, it can be used as it is. Ingestion of Bubble Drink, which is a food, can be used anywhere, anytime without special preparation, so that it can be easily applied as a substitute for lunch or lunch and snacks of workers or students.

As a specific example of this, vending machines and beverage service devices in office buildings generally provide coffee or soft drinks, except for tea, most of which are instant drinks containing artificial compounds. Bubble Drink type, Bubble Drink Chocolate, Bubble Drink Coke, Bubble Drink Apple, Bubble Drink Orange, etc. will enable the vending machine culture of new healthy foods, and if you use a pressurized supercooled carbonated beverage, It would be possible to provide instant ice water to vending machines without the

Another application would be to install a Bubble Drink Dispenser at a restaurant, rest room, highway rest area, etc. to operate a Bubble Drink Bar or Bubble Drink Lounge. In the situation where inconvenience and waste of time are not properly carried out, Bubble Drink will contribute to the improvement of medical welfare because it can improve the health of the people by simply supplying snacks at the right time without waste of manpower and time.

4. One of the main processes of Bubbling Engineering Technology is the technology of powder processing, which develops and applies the technology of storing, moving and processing the special purpose grain material such as wheat flour by freeze drying powder processing using dry ice. It will be able to provide new means for international trade in fresh grain, thus creating new ways of ingesting food and drinking pharmacological substances and creating a new paradigm that opens up a new food culture with a wide range of industrial applications. It is expected to be able to provide industrial availability.

This company applies various foods obtained through fermentation process to bubbling process while utilizing the active ingredients fermented and matured through fermentation process to control the physical rhythm of living organisms and to control the amount of calories consumed by customers in terms of preventive medicine And providing a functional fermented bubble drink programmed to be ingested.

Therefore, the present application can be applied to products containing functional substances with pharmacological activity as well as functional fermented bubble drink to control biological functions and prevent various diseases such as diabetes, and to provide disease recovery functions and to control biorhythms. It has the effect of giving function.

The present application prevents aging with various additives or provides pharmacologically active substances such as ribonucleic acid, oligosaccharide, chitosan, polysaccharides, amino acids, oligopeptides in the form of a bubble drink of the present application, in addition to the nutrient function that is the primary function of food in humans or animals. It provides an effect that can simultaneously provide a bioregulatory function and preventive or therapeutic protection against various diseases.

Bubble drink beverages of the present application is a bubble drink in the composition or programmed for the elderly, children, patients in need of care after treatment, according to various desired purposes such as biological defense, physical rhythm control, prevention and recovery of diseases, increased natural immunity, etc. Providing drinks to improve the constitution.

Claims (9)

In the method of manufacturing a bubble drink beverage to effectively provide the functional materials required by the user by applying a bubble chemical method, A first step of preparing fine powder of fine powder of roasted natural grains or slightly roasted natural grains to a powder of 10 μm or less so as to maintain a humidity of less than 5%; A second step of preparing a sugar raw material by using a crystalline powder of monosaccharides or small sugars or by controlling the components and properties of a sugar necessary for the saccharification process to a crystalloid powder obtained by grinding granules to 10 μm or less; Preparation agent for preparing raw materials selected from extracts, powders, and concentrates containing strains, seeds, red ginseng powder or fermented materials prepared by using them (strains, seeds, red ginseng powder) to give additional functions to bubble drink beverages. Step 3; A fourth step of mixing the raw materials prepared in the first, second, and third steps, adjusting the particle size, and then mixing the gel with a protein emulsion-suspension colloid solution to obtain a food concentrate by gelation; A fifth step of performing a bubbling process of pulverizing or rotating the food concentrate, or converting the food concentrate into a sol state by vortex stirring, and then generating bubbles by means of freely dropping the gas saturated solution; A sixth step of obtaining a bubble drink separated into a liquid phase and a bubble phase; Method for producing a bubble drink, characterized in that comprises a. The method of claim 1, The raw material used in the third step is a method for producing a bubble drink beverage, characterized in that the freeze-dried fermented food obtained through the fermentation process to provide as a powder or an extract form. The method of claim 1, Starch powder, egg yolk powder, roasted perilla powder, coffee extract powder, salt powder, green tea powder, red ginseng powder, red ginseng concentrate, red ginseng extract powder, black pepper powder, Cheonggukjang Method for producing a bubble drink, characterized in that provided by adding an additive selected from powder, dry ice powder, vegetable enzyme powder, herb powder. The method according to claim 1 or 3, Method of producing a bubble drink beverage, characterized in that the CO ₂ is added in the form of dry ice powder in the mixing process. The method of claim 1, The method of manufacturing a bubble drink beverage characterized in that the closed and sealed the bubble drink separated into a liquid and foam through the fifth step and is provided by adding an alcohol fermentation or lactic acid fermentation process. The method of claim 1, Method of producing a bubble drink beverage, characterized in that provided by the vegetable soup during the fifth step (sol). The method of claim 6, The vegetable soup that is added during the fifth step solization is carrot 1/2, radish 1/4, radish green 1/4, burdock 1/4, dried shiitake mushroom 1 EA on low water 2 liters for 1 hour. Method for producing a bubble drink beverage characterized in that using the vegetable soup obtained by the method of cooling by ironing. In the bubble drink drink provided to provide the abdominal satiety while ingesting the amount of calories needed for life, A first step of preparing by adjusting the amount of calories ingested by the customer so that the fine powder of the natural grains are dried or slightly roasted to maintain the humidity at less than 5%; Crystalloid crystals obtained by crushing granular crystals of monosaccharides or small sugars or edible fruits selected from solid materials including sugar, lactose, starch sugar, oligosaccharide, dextrin, alpha starch, and D-mannitol components or edible fruits Preparing a second step; Fermentation through fermentation process. A third step of preparing a powder raw material by freeze-drying the matured fermented food; Fourth to obtain food concentrate by adsorbing and mixing the raw material mixed powder prepared in the first, second, and third step in the wind tunnel to adjust the particle size to 10㎛ or less, and then mixed with the colloidal solution of the protein emulsion form to gel (gel) step; A fifth step of performing a bubbling process of pulverizing or rotating the food concentrate, or converting the food concentrate into a sol state by a vortex stirring means, and then generating bubbles by means of freely dropping the gas saturated solution; Including Bubble drink drink, characterized in that it is prepared to drink and drink it to satisfy the abdominal satiety while adjusting and ingesting the calorie intake per customer. The method of claim 8, Bubble drink drink, characterized in that provided in addition to the vegetable soup in the fifth step to adjust the nutrition (condition) intake.