KR100956201B1 - 건강 보조 식품 농축 조성물 및 그 제조 방법 - Google Patents
건강 보조 식품 농축 조성물 및 그 제조 방법 Download PDFInfo
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- KR100956201B1 KR100956201B1 KR1020090104756A KR20090104756A KR100956201B1 KR 100956201 B1 KR100956201 B1 KR 100956201B1 KR 1020090104756 A KR1020090104756 A KR 1020090104756A KR 20090104756 A KR20090104756 A KR 20090104756A KR 100956201 B1 KR100956201 B1 KR 100956201B1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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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
- A23L2/382—Other non-alcoholic beverages fermented
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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
- A23L2/385—Concentrates of non-alcoholic beverages
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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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
- A23L21/25—Honey; Honey substitutes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
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- Mycology (AREA)
- Jellies, Jams, And Syrups (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
Claims (7)
- 보조 식품 농축 조성물을 제조하는 방법으로서,(a) 대추 또는 가시오가피 잎 중의 어느 하나의 원재료에 묻은 먼지나 오물을 제거하는 세척단계,(b) 70℃~90℃될 때까지 끓인 벌꿀을 마련하는 단계,(c) 상기 단계(a)에서 마련된 원재료와 상기 단계(b)에서 마련된 벌꿀을 용기 내에서 10 대 2의 질량 비율로 제1 혼합물을 조성한 후, 25℃~28℃에서 3~8일 동안 12시간 간격으로 저어 1차 발효시키는 단계,(d) 상기 단계(c)의 공정이 완료된 후, 상기 단계(a)에서 마련된 원재료 질량의 50%에 해당하는 벌꿀을 상기 용기에 추가하여 제2 혼합물을 조성하여 2차 발효시키는 단계 및(e) 상기 단계(d)의 공정이 완료된 후, 상기 용기를 밀봉하는 단계를 포함하는 것을 특징으로 하는 건강 보조 식품 농축 조성물의 제조 방법.
- 제1항에 있어서,상기 원재료가 대추인 경우,(f1) 상기 단계(e)의 공정이 완료된 후, 상기 용기를 1년 이상 보관하는 단계와(g1) 상기 단계(f1)의 공정이 완료된 후, 상기 용기 내의 제2 혼합물에서 농축액을 추출하는 단계를 더 포함하고,상기 단계(b)는 80℃~90℃될 때까지 실행되고,상기 단계(c)는 3~4일 동안 실행되며,상기 2차 발효는 22℃~28℃에서 1개월 동안 2~3일 간격으로 저어 실행되는 것을 특징으로 하는 건강 보조 식품 농축 조성물의 제조 방법.
- 제1항에 있어서,상기 원재료가 가시오가피 잎인 경우,(c2) 상기 단계(c)의 공정이 완료된 후, 상기 용기 내의 제1 혼합물에서 농축액을 추출한 후 상기 단계(d)로 진행하는 단계와(f2) 상기 단계(e)의 공정이 완료된 후, 상기 농축액을 상기 용기에서 3개월 이상 보관하는 단계를 더 포함하고,상기 단계(b)는 70℃~80℃될 때까지 실행되고,상기 단계(c)는 7~8일 동안 실행되며,상기 2차 발효는 1일 간격으로 저어 실행되는 것을 특징으로 하는 건강 보조 식품 농축 조성물의 제조 방법.
- 제2항 또는 제3항에 있어서,상기 용기는 항아리인 것을 특징으로 하는 건강 보조 식품 농축 조성물의 제조 방법.
- 제4항에 있어서,상기 단계(e)의 밀봉은 상기 항아리 위에 면 보자기를 덮고, 보자기 위에 마분지를 덮고, 상기 마분지 위에 참숯을 적층하고, 상기 참숯 위에 황토를 반죽하여 봉하는 것에 의해 실행되는 것을 특징으로 하는 건강 보조 식품 농축 조성물의 제조 방법.
- 제4항에 있어서,상기 보관은 직사광선을 피하고, 어둡고 자연바람이 부는 장소에서 실행되는 것을 특징으로 하는 건강 보조 식품 농축 조성물의 제조 방법.
- 특허청구의 범위 제1항 내지 제3항 중 어느 한 항의 보조 식품 농축 조성물의 제조 방법에 의해 제조된 것을 특징으로 하는 건강 보조 식품 농축 조성물.
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KR20050083287A (ko) * | 2004-02-23 | 2005-08-26 | 정경수 | 농산식물을 이용한 천연발효음료의 제조방법. |
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