KR101537465B1 - Sujeonggwa beverage comprising Crataegi Fructus and method for making thereof - Google Patents

Abstract

More particularly, the present invention relates to a method for producing acid-modified silica and a method for producing the same, (B) removing the broiler chick after preparing the broiler chickens by infiltrating the chick brood of (a) above; (B) preparing a broiler chick extract by adding the removed broiler system of (b) above to the broiler liquid of (b); (d) frying the cut filaments of (a) above; (e) preparing a mixed extract of ginger and scallion by adding the grated ginger of (a) and the ginger of (d) into water and heating it; (f) adding a sub ingredient to the mixed extract of ginger and horse mackerel of (e) and heating; (g) mixing the broth extract of (c) and the ginseng mixed with the ingredient of (f); And (h) filtering the mixture of (g) above. The present invention can provide a functional beverage in which the flavor and aroma of broiler chickens are excellent as well as the improvement of effective ingredients and anticipated by the effect of acidosis, compared with the conventional crystal and manufacturing methods.

Description

Technical Field [0001] The present invention relates to a method for preparing Crataegi fructus,

[0001] The present invention relates to a process for producing acid-modified silica modified with a conventional beverage, and more particularly,

In recent years, interest in health and tradition has been increasingly being produced and sold by many beverage manufacturers, including beverages and sikhs, which are native to Korea. Among them, Korean traditional beverages are ginger and broiler chowder, which is boiled for more than 1 hour. It is filtered by sieve, sugar or honey, cooled and then dried with dried persimmon and pine nuts.

In case of mass production of such a traditional beverage as a traditional method, it is difficult to control the taste and sugar content of the beverage, and since the dried persimmon is immersed in the crystal and water, the solution is not clear and the manufacturing process is difficult. For this purpose, the conventional manufacturing method is slightly modified for mass production. As an example of this, Korean Patent Registration No. 0158754 discloses a method for preparing a rice cake by adding 2 to 5% by weight of crushed cinnamon and 1 to 3% by weight of cut ginger into an extraction tank, adding hot water at 90 to 95 캜, (100.0 Bx) of ginger and cinnamon was prepared, and dried persimmon extract (60.0 ° Bx) was added thereto. The mixture was stirred for 20 to 30 minutes, 5 to 8% by weight, filtering the mixture, adjusting the sugar content to 11 to 12 ° Bx, sterilizing and sealing, and sterilizing the mixture at 120 to 125 ° C. for 13 to 15 minutes. .

However, the conventional manufacturing method and the mass production method with the above-mentioned method including the above-mentioned method, are heated and extracted for a long time, for example, for 1 hour or more in order to reduce the strong aroma and unique taste of broiler meat, , There is a problem in that it is not possible to ingest the ingredients of broiler which is beneficial for health from the crystal.

Although cinnamaldehyde, cinnamic acid and eugenol, which are major components of broiler chickens, differ in their composition and quality depending on the breed, they have a strong aroma and unique taste, (Lin, CC, Wu), which is known to exert its pharmacological effects such as antioxidant activity, antioxidant activity, antioxidant activity and inhibition of growth of microorganisms, has long been used in spices, , SJ, Chan, CH, Ng, LT: Antioxidant activity of Cinnanomum cassia, Phytitherapy Res., 17, 726-730 (2003)). However, since broiler chickens are herbal medicines in herbal medicine, the conventional methods are not suitable as described above.

On the other hand, in recent years, most of the traditional drinks are produced in large quantities, but the main consumption is mostly used as a dessert after being eaten in a Korean restaurant or a meat food restaurant. However, at present, fertilizers manufactured by conventional methods or industrial mass production methods are not sufficient in expressing useful components of broiler chickens, which are a raw material of fertilizers, and also lack the role of dessert.

Accordingly, the present inventors have made efforts to develop a beverage having improved potency of beverage ingredients by improving a conventional beverage which is applicable as a dessert after meal, and as a result, the present invention has been completed.

SUMMARY OF THE INVENTION It is an object of the present invention to solve the above problems, and it is an object of the present invention to provide a broiler chickens broiler chickens broiler chickens that have been broke down and immersed in water for 6 to 10 minutes, And to provide a method for producing the sea mackerel, which is produced from the sea mackerel extract together with the extract.

It is another object of the present invention to provide a method for manufacturing a sash curtain made by the above method.

In order to accomplish the above object, the method for manufacturing the pupae according to the present invention can be roughly classified into a step of producing broiler chick extract, a step of producing a mixed extract of hagwon and ginger, and a step of mixing and filtering them.

More specifically, the method of manufacturing the fishbone according to the present invention comprises the steps of: (a) mincing broiler chickens, horseshoe crab, and ginger; (B) removing broiler chickens after preparation of broiler chickens by infiltrating the chickens broth of (a) above; (B) preparing a broiler chick extract by adding the removed broiler system of (b) above to the broiler liquid of (b); (d) frying the cut filaments of (a) above; (e) preparing a mixed extract of ginger and scallion by adding the grated ginger of (a) and the ginger of (d) into water and heating it; (f) adding a sub ingredient to the mixed extract of ginger and horse mackerel of (e) and heating; (g) mixing the broth extract of (c) and the ginseng mixed with the ingredient of (f); And (g) filtering the mixture of (g).

The broiler system of the present invention refers to the bark of Cinnamomum cassia Presl belonging to the family Lauraceae. It has a unique direction, it has a spicy and sweet taste, warms the noodles, strengthens the muscles, and does not take all the medicines well. In addition, lack of ovine, diarrhea, vomiting, skin ulcers are used, such as inhibition of the central, analgesic, and increase the blood flow of the coronary arteries.

The Crataegus pinnatifida Bunge (Crataegus pinnatifida Bge. Var.) Is a species of Crataegus pinnatifida Bunge var. Typica Schneider belonging to the Rosaceae family. major NE Br.: 山 り 紅) of dried ripe fruit (China). It has a peculiar odor and a little taste and sweetness. It warms the stomach (stomach stomach) and has good effect on dryness, digestion, convergence, labor, sterilization, insecticide and good hangover. It has triglyceride metabolism ability and low density lipoprotein (low-density lipoprotein (LDL) metabolism) and improve lipid metabolism is known to have an excellent effect. It is also known to have anticholesterol efficacy, hyperlipidemia and obesity, while being a natural antioxidant with excellent antioxidant activity. The related literature is as follows.

1. Evolution. Korean Pharmaceutical Plant Resource Book. Chang, JS, 1981, p. 179.

2. Biofactors. Traditional Chinese medicine improves dysfunction of peroxisome proliferator-activated trastocele alpha and microsomal triglyceride transfer protein on abnormalities of lipid metabolism in ethanol-fed rats. Kwon HJ, Hyun SH, Choung SY, 2005, 23 (3): 163-176

3. J Agric Food Chem. nhibitory effect of low-density lipoprotein (LDL) oxidation in cell and cell-free systems. Chu CY, Lee MJ, Liao CL, Lin WL, Yin YF, Tseng TH, 2003, 51 (26): 7583-7588

4. J Agric food Chem. Synergetic effect and structure-activity relationship of 3-hydroxy-3-methylglutaryl coenzyme A reductase inhibitors from Crataegus pinnatifida Bge. Li X, Li P, Lan P, Wang L, Gao Y, Zhao ZQ, Chen X, 2010 Mar, 10; 58 (5): 3132-8

5. Korean Agric. Chem. Soc. Antioxidative effectiveness of ether extracts from Crataegus pinnatifida Bunge and terminalia chebula rets, J. Kim JS, Lee KD, Kwon JH, Yoon HS, 1993, 36 (3): 203-207

6. Planta Med. Furo-1,2-naphthoquinones from Crataegus pinnatifida with ICAM-1 expression inhibition activity. Min BS, Huong HT, Kim JH, Jun HJ, Na MK, Nam NH, Lee HK, Bae K, Kang SS, 2004, 70 (12): 1166-1169

7. J Ethnopharmacol. Effect of Shanzha, a Chinese herbal product, on obesity and dyslipidemia in hamsters receiving high-fat y meat. Kuo DH, Yeh CH, Shieh PC, Cheng KC, Chen FA, Cheng JT, 2009 Jul 30; 124 (3): 544-50. Epub 2009 May 19.

The ginger of the present invention refers to fresh root of ginger ( Zingiber officinale Rosc.) Which is a perennial herb ginger belonging to Zingiberaceae . It has a slightly warm temperament and works with lungs, rain, and stomach as well as spicy flavor, so it has the effect of stopping coughing, nausea and vomiting as well as relieving colds, as well as acting as an antidote. In addition, ginger has been shown to be a tumor-induced angiogenic suppressor in the 10-decade diet (Dulak J: Nutraceuticals as anti-angiogenic agents: hopes and reality. J Physiol Pharmocol 2005 Mar; 56 Suppl I: 51-67).

Hereinafter, a method for fabricating the silica sand according to the present invention will be described in detail with reference to FIG.

First, as step (a), which is the preparation step of the sea turtles and preparing the material according to the present invention, brooding, horseshoe, and ginger are subdivided.

The refinement may be performed by a conventional method, for example, a cutting method using a cutter. In this section, broiler chopped finely in order to absorb water absorbed by broiler chickens at the subsequent stage and to extract the active ingredient contained in broiler chickens, so that the length and width are 5 to 10 mm and the thickness is 1 to 3 mm As shown in FIG. In addition, it is preferable to divide the silkworm in such a manner that it is 1 to 2 cm in diameter and 1 to 3 mm in thickness so as to facilitate the extraction of the active ingredient. It is preferable that the ginger is further subdivided into a thickness of 1 to 3 mm so as to facilitate extraction of the active ingredient.

Next, the step of producing a broiler chick extract includes the following steps (b) to (c).

(b) is a step of removing broiler chickens after preparing the broiler chickens by infiltrating the chickens broth of (a).

In the present invention, the soaking (foaming) is such that the broiler is sufficiently immersed in water, whereby the broiler tissue is made to be soft and the release of the water-soluble substance from the broiler system is facilitated, . It is preferable that such an infusion is carried out for 3 to 5 times the weight of broiler weight for 25 to 40 minutes. In the case where the weight is applied in a range other than the above-mentioned weight and time, there is not enough infiltration of the broiler meat, the broiler tissue is not ripened and the water-soluble substance is not released sufficiently, This is not easy. In addition, when the weight and time are exceeded, broiler tissues become too dry and the broiler tissues are present as suspended matters or precipitates at the time of the subsequent dropping, which requires a separate filtration process.

The broiler should be removed when the broiler liquid is prepared by the immersion of the broiler. This removal is a necessary step for the following brooding (backward) process. If the broiler chickens are not removed from the broiler chickens, the broiler chickens are heated simultaneously with the broiler chickens for a long time during the heating of the chick broth and the active ingredients of broiler chickens, especially cinnamaldehyde, cinnamic acid acid is destroyed by heat.

(c) is a step of preparing a broiler chick extract by adding the broiler chickens removed in step (b) to the broiler chick step (b).

In the present invention, the lower portion refers to soaking in boiling water at 90 to 100 ° C. Cinnamaldehyde, cinnamic acid, etc., which are active ingredients of broiler chickens, are not destroyed. More specifically, the trans-cinnamaldehyde area% value decreased as the extraction time was longer when the extraction temperature was the same and the extraction time was 2.5 minutes, 5 minutes, 15 minutes, 30 minutes (Solid Phase Microextraction Analysis of Flavor Components of Cinnamon, Korean Society of Food and Nutrition, 2003). In addition, it is known that when broiler chickens are used as herbals, the coronary artery blood flow of the coronary heart is increased, and it acts to improve the acute myocardial anemia of the rabbit caused by phytitrin (Clinical Herbal Herbal Medicine, Yeongrim Publishing Co., 2004).

Therefore, when the subsequent broiler liquid is at a temperature of 90 to 100 캜, it takes 6 to 10 minutes, preferably 6 to 9 minutes, more preferably 6 to 8 minutes, most preferably 7 minutes. When the broiler chickens were grown under the above conditions and the quartz was prepared by the conventional method, the taste and quality of the chickens were not changed much by heating for more than 30 minutes. I could confirm.

Next, the step of producing a mixed extract of sorghum and ginger comprises the following steps (d) to (f).

(d) is a step of frying crustaceans cut in step (a).

In the present invention, the sauce refers to frying the horse mackerel. Such frying is not necessarily limited to this, but is performed by using a cooking device capable of roasting a pot or a pan. The frying is performed for 2 to 4 minutes, preferably 2 to 3 minutes, more preferably 2 minutes.

According to the above step of the present invention, the sour taste of horseshoe crab is removed, and the taste of the horseshoe crab is suitable for drinking and enhancing the effect on digestion.

(e), ginger cut in step (a) and horns of step (d) are put in water and heated to prepare a mixed extract of ginger and mackerel.

It is preferable that the weight of water is 1.5 to 2.5 times as much as the weight of the ginger and the horseshoe during the heating. The heating is preferably performed for 20 minutes to 40 minutes, preferably 25 minutes to 35 minutes. When water below the above weight and time range is used, it is difficult for the active ingredients of ginger and sea shrimp to dissolve sufficiently, and when water exceeding the above range is used, there is a problem that the taste and aroma of ginger and sea horse are insufficient. In one specific implementation, 50 g of ginger and 10 g of horse mackerel were added to 1.2 L of water.

(f) is a step of heating the mixed extract of ginger and horse mackerel in step (e) by adding a sub ingredient.

The above-mentioned ingredients refer to materials other than broilers and ginger, which are materials used in the conventional methods of making and modifying. Examples of this include white sugar, brown sugar, sweeteners such as oligosaccharides, syrup, and dried persimmons. Among these ingredients, the sweetener is used at a weight of 4 to 6 times the weight of the broiler used, preferably at a weight of 4.5 to 5.5 times, more preferably at a weight of 5 times. In addition, the persimmon is used in a weight of 0.5 to 0.9 times the weight of the broiler used, preferably 0.6 to 0.8 times, more preferably 0.75 times. When it is used in an amount less than the above-mentioned range, there is a problem that the sugar content of the final product is low and the color is not good. When it is used in excess of the above range, the sugar content is too high and the sweetness is too strong.

The heating in the step (f) is performed by concentrating the final product, that is, the mixed extract of ginger and sea urchin mixed with the ingredient, To 68% of the total weight. In this case, the sugar content of the final product is 11 to 13 Bricks (° bx), which is most suitable for drinking.

In one specific embodiment, the final yield was about 66% when brown sugar and dried persimmon were added to the mixed extract of ginger and seaweed for about 10 minutes, and the sugar content was 12.4 Bricks when mixed with the same amount of broiler chicks .

On the other hand, in the step (c) of the present invention, it is preferable that the broiler chickens are placed in cotton hoods in order to prevent floats or sediments from broiler chickens. In order to prevent floating matters or sediments from occurring in the step (e) and the step (f) of the present invention from the horseshoe, the ginger, and the material (especially, the persimmon), the horseshoe, the ginger, .

As a final step, mixing the broth extract and the ginseng mixed extract of the broth extract and the raw material mixed with each other and filtering the mixture, and the following steps (g) and (h).

(g) is a step of mixing the broth extract of step (c) and the ginseng mixed with the mixture of step (f).

The broth extract and the mixture of ginger and scallion are mixed at a weight ratio of 0.9 to 1.1: 0.9 to 1.1, preferably 1: 1. The sugar content of the final product prepared by this mixing ratio corresponds to 11 to 13 Bricks (° bx) and is suitable for drinking.

In step (f), the mixture of step (g), that is, the mixture of broiler ginseng extract and a sub ingredient, is filtered.

The filtration is not necessarily a necessary process, but it is preferable that the filtration is performed as much as possible in order to improve the appearance of the final product.

After the above-mentioned step, an additional cooling process can be performed. The cooling may be rapid cooling, slow cooling, or the like using various coolers.

In comparison with the conventional crystal modification and production methods, the seasoning prepared by the above-mentioned steps can maintain the flavor and aroma of the broiler chickens in the same manner and improve the active ingredient, and can be provided as a functional beverage having an effect by the hunting.

As described above, according to the present invention, it is possible to reduce the manufacturing time and manufacturing cost by increasing the taste and flavor to the maximum by changing the dropping time of the broiler, And can increase the active ingredient of broiler chickens. In addition, the effect of Sansa can be expected by adding Sansa.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a process diagram for explaining a method of manufacturing a quartz crystal with silica sand according to the present invention. FIG.

The present invention will be explained in more detail through the following examples. It is to be understood that these embodiments are provided by way of illustration only, and are not intended to limit the scope of the invention.

Example 1: Preparation of materials such as broiler and horseshoe

The broiler used in this example was purchased in June 2013 at Sanch'romi, located at 1339-4 Jukjeon-dong, Suji-ku, Yongin-si, Gyeonggi-do. The fragrance components were stored sealed and not used to volatilize immediately after purchase, and they were used in a fineness of 5 × 10 mm. Sansa was imported from China and was certified by Jeonnam Korea Oriental Industry Promotion Agency. Sansa was purchased with 1 ~ 2cm in diameter and 1 ~ 3mm in thickness. Dried persimmons were produced at 566 Sincheonri, Sichung-myeon, Sancheon-gun, Gyeongsangnam-do, and ginger, brown sugar, and bottled water (2.4L, pure) were prepared, and cotton, portable burner and kettle were used.

COMPARATIVE EXAMPLE 1: Preparation of crystals by a conventional method

According to the modification and manufacturing method of Hanbok-ri (「Joseon Dynasty Court Food」, Court Food Research Institute, 2003) This production method will be described in detail as follows.

1) Materials and Quantity

 50 g of ginger (peeled), 6 cups of water, 40 g of statistical pie, 6 cups of water, 1 ~ 1 ½ cup of sulfur sugar, 3 cups of dried persimmon, 1 tablespoon of pine nuts

2) How to make

① Slice the ginger thinly, and cut the statistical blood, then wash it thoroughly.

② The bag of dried persimmon leaves the faucet and then cuts out the seed and makes a shape. Pine nuts take off the pie.

③ Pour water into the ginger, and boil it for 30 minutes in a boiling fire to filter it.

④ Pour water into cinnamon and boil it for about 40 minutes and filter it with cottonseed.

⑤ Add ginger and cinnamon boiled water, add sugar, boil for about 10 minutes and cool.

⑥ When using the dried persimmon sauce, remove the crystal and water a little, and call it dried persimmon. If it is softer, put it in a bowl of red one and pour crystal and water. Pine nuts float three or four pieces.

Preparation Example 1: Preparation of silica sand

The production of the crusher according to the present invention was made by modifying the crusher described in Comparative Example 1 and manufacturing method. Specifically, as shown in FIG. 1, 40 g of broiler chopped into 5 × 10 mm broth was placed in cotton cloth after washing, and broth was prepared by dipping in 1.2 L of water for 30 minutes, after which the broiler was recovered. Next, the broiler chickens broth was heated to a temperature of 100 ° C. Broiler chickens were added and boiled for 7 minutes. Broiler chickens were extracted from broiler chickens. The ginger was peeled off and washed. The ginger was sliced 0.2cm thinly and put in 50g of cotton. 10 g of the crushed horse mackerel was fried in a pan for about 2 minutes and then put in a cotton cloth containing the ginger. The mixture was boiled in 1.2 L of water for 30 minutes, and cottonseed was removed to prepare a mixed extract of horse mackerel and ginger. Then, 200 g of brown sugar and 30 g of dried persimmon were added to the boiled sansa ginger and ginger water, and boiled for 10 minutes in a weak fire. Then, the dried persimmon was removed to prepare a mixed extract of ginseng and ginseng mixed with the ingredients. 800 ml of broth extract and 800 ml of mixed ginseng and ginger mixed extracts were mixed at a ratio of 1: 1, filtered through cottonseed, refrigerated at 10 ° C and stored. At this time, the final sugar content of the crystal was 12.4 ° bx.

Production Example 2: Preparation of crystals

The same method was used except that 220 g of brown sugar and 60 g of dried persimmon were used without using horseradish in the above Production Example 1.

Example 2: Sensory evaluation of quercetin prepared according to the time of drop of broiler

The fertilized eggs were subjected to the procedures described in Production Example 2, in which the broiler subterranean time was 1 minute, 3 minutes, 5 minutes, 7 minutes, 10 minutes, 15 minutes, 30 minutes, 60 minutes, Respectively. In this case, broiler chickens did not come out enough for 1 minute after the drop of broiler chickens, and the first sensory evaluation was carried out with the remaining 8 samples.

The first sensory evaluation was conducted by a panel of 20 undergraduates and general students from Suncheon University and evaluated the overall preference by two evaluation methods. The sensory test was carried out at 6:00 PM in eight cups of the same size. The order of tasting was to rinse the mouth with water after eating one sample, and after one to two minutes, another sample was tasted and evaluated. The results are shown in Table 1 below.

3 minutes 5 minutes 7 minutes 10 minutes 15 minutes 30 minutes 60 minutes 90 minutes Likelihood 0 One 3 4 9 8 9 6

From Table 1, it is not possible to distinguish the difference from the conventional fertilizer prepared by the method of Comparative Example 1 when the dropping time of the broiler is 60 minutes and 90 minutes. The best preference was obtained for 15 minutes when the broiler chowder was less than 30 minutes and the best preference was obtained when the chowder broiler chowder was less than 10 minutes. Therefore, the cases where the dropping time of the broiler chickens were 7 minutes and 15 minutes were selected and tested below.

Test Example 1: Measurement of sugar content in the quarts produced according to the time of the broiler dropping

The sugar content of a total of six samples was measured for the 7 and 15 minute modifications selected in Example 2, the traditional modifications made by the method of Comparative Example 1, and the commercial modifications (Beak, Heavenly Blue, and Slow). The results are shown in Table 2 below.

7 minutes
And 15 minutes with correction The modification of Comparative Example 1 A celestial crystal slow
And And Sugar (° bx) 11.7 11.6 10.4 13.5 14.4 12.8

As can be seen in Table 2 above, the 7 and 15 minute modifications did not show significant differences in the conventional modification and the commercial modification of the Comparative Example 1 and the sugar content.

Test Example 2: Sensory evaluation for the 7-minute modification of Test Example 1

The sensory evaluation of the modified broth of Test Example 1 for 7 minutes was carried out on a panel of 100 untrained general persons as a panel, and the flavor, color, taste, softness, spicy taste, sweetness, ginger taste, broiler taste, And the overall preference score was evaluated as a score of 9. The sensory test was carried out from 6:00 am to 11:00 am by placing 6 samples in the same size cups. The order of sampling was to rinse the mouth with water after eating one sample, and after 1 to 2 minutes, another sample was sampled and evaluated. The results of the sensory evaluation for the 7-minute quartz crystal with the highest overall preference among the six samples of Test Example 1 are shown in Table 3 below.

Very dislike Very disliked Usually disliked A little dislike It is neither good nor bad. Like a little Usually liked Very liked I like it very much No answer Overall
Likelihood
(%) 0 0 3 11 21 17 26 13 5 4

Example 3: Determination of sugar content of mixed extract of ginseng and ginger mixed with sub ingredient

800 ml, 900 ml, and 1 L were mixed with the same amount of broiler chickens, except for the amount of evaporation of water when heating the mixed extract of horseradish perilla and ginger mixed with the raw materials in the hornblende produced by the method of Production Example 1 , The sugar content of 700ml was 14.1 ° bx, that of 800ml was 12.4 ° bx, that of 900ml was 11.0 ° bx and that of 1L was 10.0 ° bx. Therefore, the sugar content of 800 ml (66% of concentration) was most suitable for drinking, but it was too sweet for 700 ml of sansapae, and the bitter taste of 900 ml and 1 L of sansapae was not suitable for drinking I did.

Example 4: Sensory evaluation according to frying time

When Sansa japonica was prepared by the method of Preparation Example 1, the sour taste was retained for 1 minute, and 2 minutes, 2 minutes, 3 minutes, 4 minutes, and 5 minutes, The minutes were the most suitable for holding the sour taste. The 3 minutes was similar to 2 minutes, and although the taste was slightly felt until 4 minutes, it could be used, but it was not suitable since it was strong after 5 minutes.

Test Example 3: Measurement of sugar content and pH

The fish prepared in Example 4 for 2 minutes with fried scallops and the non-fried scallops The sugar content of the product prepared by the method of Production Example 1 was measured using a production yarn and is shown in Table 4 below. In addition, it is also possible to use the fried rice prepared in Example 4 for 2 minutes, The pH value of the mushroom prepared by the method of Production Example 1 and the pH of the mushroom prepared by the method of Production Example 2 was changed to 7 minutes or 15 minutes by using the domestic or Chinese production yarn, The pH and the pH of the commercially available asymmetry were compared, and the results are shown in Table 5 below.

Production company 10g Chonghansan Temple 10g Production company 15g Chonghansan Temple 30g Sugar (° bx) 11.9 12.7 14.5 13.9

Sample pH And 7.14 ± 0.012 ¹⁾ The modification of Comparative Example 1 5.74 + 0.012 Modified section with 7 min. 5.32 Modified section with 15 min. 5.34 + 0.015 Domestic production company 10g Sansa crystal section 5.47 Domestic chrysanthemum 10g Sansa crystal section 5.75 China production company 10g Sansha Crystal Department 4.45 ± 0.006 China Chosan Temple 10g Sanzan Crystal Temple 4.78 + 0.015

From these results, it can be concluded that Sansa japonica prepared by using Sanshang Sansa has the best sugar content for drinking and is suitable for drinking as a weak acid.

Example 5: Estimation of preference of Sansa-kyo and Kyo-kyo

In general, 350 panelists were used as the panels for the measurement of preference for silkworms and silkworms in Production Example 1, and the evaluation method for measuring the preference score was used as a score of 5 points. Two samples were placed in cups of the same size and evaluated from 10:00 am to 3:30 pm. The order of sampling was to rinse the mouth with water after eating one sample, after which other samples were sampled and evaluated. The results are shown in Table 6 below.

1 point 2 points 3 points 4 points 5 points Asymptotic 0 0 2 7 23 Sansa 2 One 50 117 148

From the above results, it can be confirmed that the taste and the like are significantly superior to those of the present invention.

Claims (10)

(A) the step of devalizing broilers, hornbills and ginger;
(B) removing the broiler chick after preparing the broiler chickens by infiltrating the chick brood of (a) above;
(B) preparing a broiler chick extract by adding the removed broiler system of (b) above to the broiler liquid of (b);
(d) frying the cut filaments of (a) above;
(e) preparing a mixed extract of ginger and scallion by adding the grated ginger of (a) and the ginger of (d) into water and heating it;
(f) adding a sub ingredient to the mixed extract of ginger and horse mackerel of (e) and heating;
(g) mixing the broth extract of (c) and the ginseng mixed with the ingredient of (f);
(h) filtering the mixture of (g);
≪ / RTI >
The method according to claim 1,
Wherein the step (b) is carried out in water of 3 to 5 times the broth weight for 25 to 40 minutes.
The method according to claim 1,
Wherein the step (b) is carried out at a temperature of 90 to 100 ° C for 6 to 10 minutes.
The method according to claim 1,
Wherein the step (d) is fried for 2 to 4 minutes.
The method according to claim 1,
Wherein the water of step (e) has a weight of 1.5 to 2.5 times the total weight of the ginger and seaweed.
The method according to claim 1,
Wherein the heating of step (e) is performed for 20 minutes to 40 minutes.
The method according to claim 1,
Wherein the heating of step (f) is performed until the final amount after heating is 66 to 68%, as compared with the amount of the mixed extract of ginger and sea urchin mixed with the pre-heating material.
8. The method of claim 1 or 7,
Wherein the material of step (f) is a sweetener and a perspex.
The method according to claim 1,
Wherein the mixing of step (g) is performed such that the weight ratio of the broiler chick extract and the mixture of ginseng and ginger mixed with the ingredient is 0.9-1.1: 0.9-1.1.
The method according to claim 1, wherein the sugar content of the prepared silkworm crystals is 11 to 13 Bricks (° Bx).

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