KR101068382B1 - 건강음료 제조방법 - Google Patents
건강음료 제조방법 Download PDFInfo
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- KR101068382B1 KR101068382B1 KR1020090024985A KR20090024985A KR101068382B1 KR 101068382 B1 KR101068382 B1 KR 101068382B1 KR 1020090024985 A KR1020090024985 A KR 1020090024985A KR 20090024985 A KR20090024985 A KR 20090024985A KR 101068382 B1 KR101068382 B1 KR 101068382B1
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Classifications
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
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Abstract
Description
Claims (4)
- 건강음료 제조방법에 있어서,검은콩, 감초, 당귀, 백작약, 천궁, 숙지황, 지구자를 깨끗이 세척한 후에 교반기에 넣고 물과 혼합하여 원재료를 형성하는 원재료준비단계(100);상기 원재료준비단계(100)를 통하여 형성된 원재료를 추출기에 넣고 90~110℃의 온도로 5~10시간 추출하여 원재료추출물을 제조하고, 상기 원재료추출물을 교반기에 넣어 10~15시간 교반하여 원재료추출물의 총 100중량%에 대하여 60~70중량%가 남을 수 있도록 수분을 증발시켜 농축액을 제조하는 원재료추출단계(200);상기 원재료추출단계를 통하여 제조된 농축액을 여과하여 여과된 농축액을 20~25시간 동안 2~5℃의 온도로 유지, 보관하여 저온,숙성시키는 저온,숙성단계(300); 및,상기 저온,숙성단계(300)를 거친 농축액을 100~120cc씩 나누어 진공 포장하는 진공포장단계(400);를 포함하는 것을 특징으로 하는 건강음료 제조방법.
- 청구항 1에 있어서,상기 원재료준비단계(100)에서상기 검은콩, 감초, 당귀, 백작약, 천궁, 숙지황, 지구자, 물의 혼합비율은 총 100중량%에 대하여 검은콩 4~8중량%, 감초 4~8중량%, 당귀 1~4중량%, 백작약 1~4중량%, 천궁 1~4중량%, 숙지황 1~4중량%, 지구자 2~5중량%, 물 80~86중량%를 이루도록 혼합하는 것을 특징으로 하는 건강음료 제조방법.
- 청구항 1에 있어서,상기 원재료추출단계(200)에서,상기 원재료혼합물이 투입되는 교반기의 온도는 35~50℃를 이루도록 형성되는 것을 특징으로 하는 건강음료 제조방법.
- 청구항 1에 있어서,상기 원재료추출단계(200)에서 상기 농축액은 50~65brix%를 이루도록 제조되는 것을 특징으로 하는 건강음료 제조방법.
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR102226123B1 (ko) * | 2020-07-24 | 2021-03-09 | 전동철 | 천연 식품용 한약재 조성물의 제조방법 |
KR20210052018A (ko) | 2019-10-31 | 2021-05-10 | 정남수 | 검은콩 음료의 제조방법 및 이에 의해 제조된 검은콩 음료 |
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KR20170031270A (ko) * | 2015-09-10 | 2017-03-21 | (주)자로커피 | 검은 콩의 영양 성분 및 기능성 성분 추출 방법 |
KR101642115B1 (ko) * | 2015-12-31 | 2016-07-22 | 주영철 | 항산화기능을 높인 서리태콩 음료의 제조방법 |
Citations (4)
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KR20010086168A (ko) * | 1999-02-03 | 2001-09-08 | 다리오 보나꼬르시 | 지질 함유 대두 추출물, 이의 제조방법, 및 약제 및 화장조성물 |
KR20030044988A (ko) * | 2003-05-22 | 2003-06-09 | 김영희 | 야채성분이 함유된 조미료 원액의 제조방법 |
KR100778044B1 (ko) | 2006-09-26 | 2007-11-29 | 최형찬 | 쥐눈이콩에 함유된 이소플라본을 유효성분으로 하는건강식품의 제조방법 및 상기 방법에 의해 제조된 건강식품 |
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KR970032486A (ko) * | 1997-04-01 | 1997-07-22 | 김도명 | 호박 추출물을 유효성분으로 하는 생약함유 건강보조식품의 제조방법 |
KR20010086168A (ko) * | 1999-02-03 | 2001-09-08 | 다리오 보나꼬르시 | 지질 함유 대두 추출물, 이의 제조방법, 및 약제 및 화장조성물 |
KR20030044988A (ko) * | 2003-05-22 | 2003-06-09 | 김영희 | 야채성분이 함유된 조미료 원액의 제조방법 |
KR100778044B1 (ko) | 2006-09-26 | 2007-11-29 | 최형찬 | 쥐눈이콩에 함유된 이소플라본을 유효성분으로 하는건강식품의 제조방법 및 상기 방법에 의해 제조된 건강식품 |
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KR20210052018A (ko) | 2019-10-31 | 2021-05-10 | 정남수 | 검은콩 음료의 제조방법 및 이에 의해 제조된 검은콩 음료 |
KR102226123B1 (ko) * | 2020-07-24 | 2021-03-09 | 전동철 | 천연 식품용 한약재 조성물의 제조방법 |
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