KR101961356B1 - Composition of Extract of Cirsium Japonicum and Manufacturing method thereof - Google Patents

Abstract

The present invention relates to a thistle extract composition and a method for producing the same, characterized in that it comprises an extract of a mixture of 6 kg of thistle, 200 g of licorice, 200 g of jujube, 200 g of ginger, 200 g of fern, , Jujube, ginkgo, and bamboo shoots, and then adding water to the extract to remove the bitterness of the thistle without containing any food additive, so that the useful ingredient of the thistle can be easily ingested.

Description

TECHNICAL FIELD The present invention relates to a thistle extract composition and a method for preparing the same,

The present invention relates to a thistle extract composition and a preparation method thereof, and more particularly, to a thistle extract composition and a method for preparing the thistle extract, which are capable of easily ingesting a thistle containing a large amount of medicinal components by removing the bitter taste of thistles Compositions and methods of making the same.

Cirsium japonicum ) is a perennial plant belonging to the family Asteraceae, distributed in Korea, Japan, and northeastern China. It is 50 ~ 100 ㎝ in height. It has hairs like cobwebs with white hair as a whole. Root leaves remain till petals and larger than stem leaves. The stem leaf is fibrillated and elliptical, and is split like a feather. The lower part encircles the base. The split edge splits again, and there is a thorn with teeth on the incisors. Flowers bloom from June to August, purple to red. Arms of guns are arranged in 7 to 8 rows, and the inside is longer. The fruit is achenium and the tubular length is 16 ~ 19 ㎜. Leaves are narrow and green, some thorns are narrow leaf thistles, and thorns are often visible thorns.

Although the thistle contains a large amount of medicinal components, it has a problem in that it is difficult to ingest because of its strong bitter taste.

Korean Patent Laid-Open Publication No. 10-2014-0087546 (Apr. 19, 2014) discloses a tea bag containing a thistle and a preparation method thereof.

The tea thistle-containing teabag tea is advantageous in that it can obtain a smooth and refined tea, but it has a disadvantage in that the process of sequentially passing through various steps while alternating between cooling and cooling is too complicated.

Korean Patent Publication No. 10-2009-0095155 (Sep. 9, 2009) discloses a functional food containing a thistle extract.

The thistle extract was prepared by mixing 83.05% by weight of thistle leaf extract, 12.5% by weight of liquid high fructose, 0.2% by weight of citric acid, 0.1% by weight of sodium citrate, 4.0% by weight of apple juice, 0.05% by weight of vitamin C and 0.1% There is a problem that too much food additives are included.

KR 10-2014-0087546 A 2014.07.09. KR 10-2009-0095155 A 2009.09.09.

An object of the present invention is to provide thistle extract composition and thistle extract composition capable of easily ingesting thistle containing a large amount of medicinal ingredient by removing the bitterness of thistle without containing food additives.

In order to achieve the above object, the present invention provides the following means.

The present invention provides a thistle extract composition comprising an extract of a mixture of 6 kg of thistle, 200 g of licorice, 200 g of jujube, 200 g of ginger, 200 g of fennel and 200 g of mustard.

The mixture may further contain 50 grams of cinnamon, 50 grams of brambles, 50 grams of wax, 50 grams of emerald, 50 grams of rape, and 50 grams of cedarwood.

The thistle extract composition may further contain 10 g of mulberry blue, 10 g of omija blue, 10 g of a boar extract, and 5 g of a laurel solution.

The present invention also relates to a method for preparing a mixture (step 1) comprising mixing 6 kg of thistle, 200 g of licorice, 200 g of jujube, 200 g of ginger, 200 g of bamboo, and 200 g of mustard. Adding 70 liters of the above mixture and water to a hot water bath and adding water to the thistle extract to prepare a thistle extract (step 2); And packaging the thistle extract (step 3); And a method of producing the thistle extract.

In the above step 1, the mixture may further contain 50 g of cinnamon, 50 g of brambles, 50 g of garlic, 50 g of hazelnut, 50 g of rape, and 50 g of cedarwood.

In the step 2, 70 liters of the mixture and water are added to a water bath, and the mixture is boiled for 6 to 8 hours under the condition of maintaining the temperature of the water bath at 100 to 110 DEG C to produce an extract.

After step 2, the thistle extract is further treated with 10 g of mulberry blue, 10 g of omija blue, 10 g of a boar extract, and 5 g of a laurel water fermentation liquid, wherein 100 to 100 parts by weight of mulberry is mixed with 100 to 150 parts by weight of water And then heated at 105 to 110 ° C for 30 to 40 minutes to obtain a plum extract. To 100 parts by weight of the plum extract is mixed with 50 to 60 parts by weight of fructose and then aged at 15 to 20 ° C for 10 to 14 days, And 100 to 20 parts by weight of water are mixed with 100 parts by weight of water, and the mixture is heated at 80 to 85 ° C for 10 to 20 minutes to obtain an extract of Omija. 80 to 90 parts by weight of crystalline fructose is added to 100 parts by weight of the Omija extract And then aged at 10 to 15 ° C for 20 to 30 days. The embryo extract is prepared by pulverizing the embryo, heating it at 95 to 100 ° C for 5 to 10 minutes, filtering the embryo, 50 to 60 parts by weight of fructose in 100 weight parts of laurel leaves, And 5 to 10 parts by weight of magnetite are mixed and then aged at 10 to 15 ° C for 30 to 40 days in an Onggi machine.

The thistle extract composition according to the present invention is prepared by mixing liquorice, jujube, ginger, bamboo, and holliquid with thistle, and then preparing an extract by bathing to remove the bitterness of the thistle without containing any food additives, There is an advantage that it can be ingested.

Hereinafter, the present invention will be described in detail.

First, the thistle extract composition of the present invention will be described.

The thistle extract composition according to the present invention is free from the bitterness of the thistles without containing any food additives and is capable of easily ingesting thistles containing a large amount of medicinal ingredients.

In the thistle extract composition of the present invention,

, Thistle 6 kg, licorice 200 g, jujube 200 g, ginger 200 g, fenugreek 200 g, and horsetail 200 g.

The present invention is characterized in that the bitter taste of thistle can be removed by mixing the licorice, jujube, ginger, horsetail and whitewash with thistle, and then preparing the extract by hot water bath so that the useful ingredient of thistle can be easily ingested.

The thistle has a scientific name Cirsium I have japonicum . ussuriense , a perennial herb that belongs to the Compositae family, and has been used as a medicinal herb in the oriental medicine because it is called the top part or the root part (root). In other words, the surface part such as leaves, stems, flowers and seeds is collected in May to June when the seeds are flowering in the flowering season, and the roots are collected in autumn and dried, and then the chemical components by hot water or alcohol extraction are classified into hematocrit, Hepatitis and hypertension. Thistle leaves and flowers are classified into apigenin, luteolin, myristin, camperol, fektorinarin, 5,7-dihydroxy-6,4'-dimethoxy flavone, hepsidulin-7-neo- Anticancer, anti-mutant, antifungal, neuroprotective, and immunity-enhancing activity. The thistle uses roots.

The licorice not only makes the human body healthy (脾 胃), but also treats the fever of the five muscles (寒热 邪气) and strengthens the muscles, as well as treats various boils and swelling, and all kinds of herb poison It has an action to detoxify, helps the lungs work, and is a herb that has a great effect of cleansing detoxification. In addition, it not only decodes addictions of various medicines and poisoning of plants, but also has a unique flavor and taste, so licorice has been used as a basic useful drug for whale. The main components of licorice include glycyrrhizin as a sweetener, liquiritin, seokdang, glucose, mannitol, and asparagine, which are flavonoids. In particular, glycyrrhizin is a component that imparts a unique sweetness to licorice. The licorice root uses roots.

The jujube is the fruit of the jujube, also known as jujube or tree nectar. The surface is reddish brown, elliptical, 1.5 ~ 2.5cm long, and has a sweet taste when cooked red. Fruit is not only reproductive, but also dried and dried after being pickled, and is used as sweets, cooking and medicinal products. As described in the herbal medicines such as Dongbibo, lavatories, and anthelmintics, it has high sugar content and excellent flavor (excellent flavor) and is excellent in storage stability when dried in proper condition. It has been widely used as a material for various private herbal therapies. In the oriental medicine, jujube has the efficacy of anti-aging, strengthening of internal nerves, improvement of nervous breakdown, treatment of anemia, loss of appetite, skin moisturizing and so on. In addition to harmonizing the sudden action of medicines with strong efficacy, It is known to have efficacy.

The ginger (Zingiber officinale ) is a perennial plant with ginger root, ginger root and ginger. The part used in the present invention is root, and the dried root is used as a medicinal product of health (dry root), and it is effective for digestion failure, vomiting and diarrhea. , Promotes blood circulation, has anti-inflammatory and analgesic effects. The ginger uses roots.

Catalpa ovata is distributed in Korea (Gangwon, Gyeonggi, Pyeongnam, Pyongbuk), Japan, and China, and is a deciduous broad-leaved arboreous tree. Roots, or stem peels, and has the effect of cyanosis, detoxification, insecticide, and treats jaundice, prosperity, skin necrosis, and sputum. Fruit is called as laxative, has the efficacy of diuretic, alopecia, insecticide, and treat chronic nephritis, edema, proteinuria. The stamens use stems.

The Houttuynia cordata is a perennial herb belonging to Saururaceae, which is called as a mudroot because it has a fishy smell in leaves and stems. In China, it is widely known as herbal medicines rather than civilian medicines. According to the herbaceous gangbang, it is known that it is effective for quadriceps, detoxification, diuretic, pharyngeal, detoxification, and inflammation, and it is applied to pertussis, bronchitis, pneumonia and tonsilitis clinically. . Its main ingredient is quercitrin, and it has blood pressure lowering effect, hypoglycemic action, antibacterial action, antiviral action, antiinflammatory action, antiallergic action and antioxidant effect of Hwasungcho extract. The herringbone may be at least one of a stem, a root, or a leaf.

The composition of the present invention may be purchased commercially or cultivated or harvested in the natural environment.

The thistle extract composition of the present invention was prepared by mixing 50 g of cinnamon, 50 g of bokbunja, 50 g of bokbunja, 50 g of bokbunja, 50 g of bokbunja, 50 g of bokbunja, 50 grams of Hwanggi, 50 grams of pine, 50 grams of cedarwood.

Cinnamon (cinnamon) refers to the bark of Cinnamomum cassia Blume (broiler meat) or bark of the camphor, which has been slightly removed from the bark or juniper of the relative plants. China is the same as Korea, and Japan, along with broiler chickens, is taking the Cinnamomum zeylanicum Blume (玉桂) as a process medicine. Cinnamon has a peculiar odor, later mucinous, astringent, flavorful, sweet and temperate. These cinnamon promotes blood circulation, eliminates the coldness of the thoracic region, promotes appetite, promotes digestion, and alleviates limb paralysis. It also suppresses gastrointestinal spasm and promotes movement of the gastrointestinal tract, thereby releasing gas and improving absorption. There is also a preservative effect that suppresses abnormal fermentation in the intestines. It has been reported that the pharmacological action is to inhibit improving bacteria, to inhibit white spore strain, to act on the surface, and to stimulate saliva and gastric secretion. Other names for cinnamon include broiler meat, relationship, government, wood, katsura, statistics, 玉桂, (辣 桂), fungi (菌 桂), and the system (桂).

The brambles are tasty and warm in character. Liver, kidneys, bladder, and is known for its action to help lift kidneys. Therefore, it is effective as a tonic, and kidney and liver function smoothly, and it is effective for frequent viewing of urine, emptiness, urination or infertility. It is also used to clear blood and brighten the eyes. Pharmacological experiments have shown that there is fever, cardiovascular and diuretic effects. The brambles use fruit.

Agastachis Herba (KHP) is an underside of Agastache rugosa Kuntze (Lamiaceae and Labiatae). It is also known as Toukouya (藿 藿 香) or 초 草 향 (草香). Above ground, stem is square and diameter is about 0.5cm. Outer surface is dark brown with vertical pattern and nodes, and between nodes is 3 ~ 10cm. The vagina is light and soft and the folded side is uneven, fibrous and hollow. The upper surface of the leaf is green ~ dark green and the lower surface is yellowish green ~ grayish brown. Sometimes a flower stalk is attached. There is a peculiar smell and the taste is cool and slightly cool. This has a peculiar aroma and the spots are spicy and slightly warm. In addition, the stomach is stagnant in the abdomen, only the abdominal cavity, anorexia, nausea, vomiting, diarrhea is treated. It is effective for cold with digestive disorder, vomiting due to summer diaper, diarrhea, halitosis, numbness and numbness. In addition, pharmacological actions include skin fungi, E. coli, alien bacteria, pneumococci, hemolytic streptococcal inhibition, and gastric juice secretion promoting action.

The Hwanggi is a perennial herb that belongs to the soybean family. It is grown in the middle northern part of Korea and widely cultivated for medicinal purposes. The herb is mainly used as a medicinal herb, and has a liver protective function, Action, and diuretic action, and antibiotic activity, antioxidant activity, a large amount of polyphenol substance, and physiological activity due to isoflavonoid content were reported. The hulls use roots.

The above tree is thorn tree. It is also known as a thrush tree. It has a mild efficacy against chronic hepatitis, neuralgia, and back pain. It is known that the juice of the oil or roots prepared by the conventional method has a new effect on pleurisy. The effect of the pomegranate is varied, and it has an excellent effect on the inflammatory diseases such as arthritis, swelling, cancer and skin diseases, and it is well heard by the neuralgia. The effect is also great in hepatic diseases such as chronic hepatitis and is effective for edema due to pleurisy and custom. And analgesic action is also significant. It also prevents stroke. It has a certain therapeutic effect on diabetes, has a tonic action, and has the effect of strengthening the function of the kidney. As a medicinal substance, it also uses shells and roots. The tree uses branches.

The above-mentioned tree is a deciduous small arboreous tree or shrub belonging to the family Moraceae. Leaves are mainly used as a substitute for mulberry leaves. The bark and root of the tree are also used as medicine. In Donguibogam, it was also said that the fruit of Cjizipon had the effect of protecting the skin, nurse, hangover, liver and kidney. At present, it has been proven effective against antimicrobial, antioxidant, antidiabetic, antihyperlipidemic, antihypertensive, and anti-cytotoxic. It is effective for cancer of the uterus and uterine myoma because it has the effect of inhibiting the growth of cancer cells without side effects and enhances the resistance of cancer patients. It is good for the inflammation of the women's uterine diseases such as inflammation, menstrual cramps, eosinophilia and poor circulation. The above tree uses branches.

The thistle extract composition of the present invention may further comprise 10 g of mulberry blue, 10 g of omija blue, 10 g of a boar extract, and 5 g of a laurel solution in the thistle extract composition in order to improve the taste of the thistle extract.

The plum contains more protein, lipid and minerals than other fruits, and ash is more important alkaline food than walnut and Fig. Especially, it contains 3.2 ~ 3.4% of natural citric acid and contains beneficial nutrients such as calcium, iron and phosphorus. , Making the blood of the body weak alkaline and healthy, and Picric acid improves the function of the liver. The pharmacological properties of plums are not only known to be effective in improving the constitution due to antibacterial action, antiallergic action, weak alkalinity due to the action of blood, but also have excellent effects on constipation due to high blood pressure, diabetes, diarrhea and especially dietary fiber, It is said to be good for removal effect. In addition, the medicinal effects recorded in various forms such as the herbal ginseng powder, the sacred gut mans bed, and the name suffix include chronic cough, fever and thirst by poultry, old school, chronic diarrhea, hemorrhoids, hemorrhoids, hemorrhoids, Acute abdominal pain, vomiting, barbed tapeworm remedies, and small burns.

The above-mentioned Schizandra chinensis is a leaf-like plant of the genus Schizandra (Schizandra chinensis). The fruit is mostly circular, ripe in August to September, 1 to 2 seeds, strong in sour taste and contains medicinal components, It contains ingredients such as Schizandrin, Gomisin, Citral, Malic acid and Citric acid to strengthen the heart, reduce blood pressure, increase immunity, It is known that it has the effect of strengthening the pulmonary function, treating the cough and thirst by the action of the deep sea bream and the geodam. The raw omija has a strong acidic taste among five flavors, and the fruit portion of the raw omija contains a large amount of organic acid such as citric acid, which makes it difficult to develop a vinegar utilizing such a high acidity.

The abdomen is a fruit having a moisture content of about 85 to 88%. The abdomen is highly effective for constipation and dressing due to a large amount of dietary fiber. The saccharide content is about 10 to 13% and the protein content is about 0.3%. In particular, abdominal sorbitol helps relieve constipation in the large intestine, asparaginic acid promotes liver activity to help eliminate toxins, and luteolin is known to be effective in controlling bronchitis, sputum or cough. Therefore, the stomach helps the digestion of the fat to obtain a diet effect, so it is provided as a dessert after ingestion of meat, etc., and patients with chronic respiratory diseases such as bronchial asthma, sputum,

The laurel (Laurus nobilis L.) is an evergreen tree, its origin is the Mediterranean coast of southern Europe, it is grown in the southern part of the country, and the central part of the country is cultivated as a spice. Leafy leaves have a bitter taste, but dried leaves are sweet and strong, and they have a unique scent, which is a widely used spice for western cooking. In addition to promoting appetite, it also has an excellent antioxidant, neuralgia, rheumatic painkiller, rash, pustulum, digestive and astringent additive. In the present invention, laurel leaves are preferably used.

The thistle extract composition according to the present invention is prepared by mixing liquorice, jujube, ginger, bamboo, and holliquid with thistle, and then preparing an extract by bathing to remove the bitterness of the thistle without containing any food additives, There is an advantage that it can be ingested.

Next, a method for producing thistle extract of the present invention will be described.

A method for producing thistle extract of the present invention comprises:

(Step 1) of preparing a mixture by mixing 6 kg of thistle, 200 g of licorice, 200 g of jujube, 200 g of ginger, 200 g of bamboo and 200 g of bamboo shoots.

Adding 70 liters of the above mixture and water to a hot water bath and adding water to the thistle extract to prepare a thistle extract (step 2); And

 Packaging the thistle extract (step 3);

.

Step 1 is a step of preparing a mixture by mixing 6 kg of thistle, 200 g of licorice, 200 g of jujube, 200 g of ginger, 200 g of fennel, and 200 g of watercress to reduce the bitter taste of thistle.

In order to improve the flavor of the thistle extract according to the present invention, the mixture may further contain 50 g of cinnamon, 50 g of brambly, 50 g of garlic, 50 g of emerald, 50 g of ram, and 50 g of cinnamon.

In the step 2, it is preferable to add 70 liters of the mixture and water to a boiling pot and boil the mixture for 6 to 8 hours under the condition of maintaining the temperature of the boiling pot at 100 to 110 캜.

After step 2, in order to improve the taste of the thistle extract, 10 g of mulberry blue, 10 g of omija blue, 10 g of a boar extract, and 5 g of a laurel solution are added to the thistle extract.

100 to 150 parts by weight of water is mixed with 100 parts by weight of plum, and the mixture is heated at 105 to 110 DEG C for 30 to 40 minutes to obtain a plum extract. To 100 parts by weight of the plum extract is mixed with 50 to 60 parts by weight of fructose And then aged at 15 to 20 ° C for 10 to 14 days.

The Omiza Blue is prepared by mixing 200 to 250 parts by weight of water with 100 parts by weight of omija, heating the mixture at 80 to 85 ° C for 10 to 20 minutes to obtain an Omija extract, mixing 80 to 90 parts by weight of crystalline fructose with 100 parts by weight of the Omija extract Followed by aging at 10 to 15 ° C for 20 to 30 days.

The abdomen extract is preferably prepared by pulverizing a pear and heating it in a kettle at 95 to 100 ° C for 5 to 10 minutes, followed by filtration.

Preferably, the laver fermentation broth is prepared by mixing 50 to 60 parts by weight of fructose and 5 to 10 parts by weight of fructose on 100 parts by weight of laurel leaves and aging the mixture at 10 to 15 ° C for 30 to 40 days.

In step 3, the thistle extract may be packed in an amount of 100 to 150 ml in the retort pouch.

Hereinafter, the constitution and effects of the present invention will be described in more detail through examples. These embodiments are only for illustrating the present invention, and the scope of the present invention is not limited by these embodiments.

The mixture was prepared by mixing 6 ㎏ of thistle root, 200 g of licorice root, 200 g of jujube, 200 g of ginger root, 200 g of banana stem and 200 g of acorn seed. 70 liters of the above mixture and water were added to a hot water bath, and the mixture was boiled at a temperature of 100 캜 for 6 hours to prepare thistle extract. 100 g of the leaves, 50 g of the stem and 50 g of the root were used.

Thistle extract was prepared in the same manner as in Example 1, except that 50 g of cinnamon, 50 g of bokbunjae, 50 g of bamboo shoots, 50 g of Hwanggi root, 50 g of juniper bran, and 50 g of bamboo shoot were added.

Thistle extract was prepared in the same manner as in Example 2, except that 10 g of Macular Blue, 10 g of Omija Blue, 10 g of an extract, and 5 g of a laurel solution were added to the thistle extract. 100 parts by weight of water was mixed with 100 parts by weight of water, and the mixture was heated at 105 DEG C for 30 minutes to obtain a plum extract. 100 parts by weight of the plum extract was mixed with 50 parts by weight of fructose, Aged. 200 parts by weight of water was mixed with 100 parts by weight of omija and the mixture was heated at 80 DEG C for 10 minutes to obtain an extract of Omija. 100 parts by weight of the Omija extract was mixed with 80 parts by weight of fructose, and the mixture was stirred at 10 DEG C for 20 days Aged. The embryo extract was prepared by pulverizing a pear, heating it in a kettle at 95 ° C for 5 minutes, and filtering it. The laver fermentation broth was prepared by mixing 50 parts by weight of fructose and 5 parts by weight of fructose on 100 parts by weight of laurel leaf, and aging the mixture at 10 ° C for 30 days in an Onggi machine.

[Comparative Example 1]

In Example 1, the thistle extract was prepared in the same manner as in Example 1 except that thistle alone was used.

[Comparative Example 2]

Thistle extract was prepared by blending 83.05% by weight of thistle extract, 12.5% by weight of liquid high fructose, 0.2% by weight of citric acid, 0.1% by weight of sodium citrate, 4.0% by weight of apple juice, 0.05% by weight of vitamin C and 0.1% by weight of fragrance. The thistle extract was prepared by adding water to the powder obtained by lyophilizing the leaves of thistle (powder 5 wt%, water 95 wt.) And hot extraction at 80 ° C for 1 hour.

[Experimental Example 1]

Sensory evaluation of flavor, aroma and overall acceptability of the thistle extract prepared in Example 1, Example 2, Example 3, and Comparative Example 1 and thistle extract beverage prepared in Comparative Example 2 were conducted on 50 persons Respectively. The test method is a 7-point scoring method: 7 points: very good, 6 points: good, 5 points: slightly better, 4 points: normal, 3 points: slightly worse, 2 points: worse, 1 point: very bad The evaluation results are averaged and shown in Table 1.

flavor incense Overall likelihood Example 1 6.3 6.3 6.3 Example 2 6.4 6.8 6.6 Example 3 6.8 6.8 6.8 Comparative Example 1 3.6 5.1 4.5 Comparative Example 2 6.1 5.2 5.9

As shown in Table 1, the thistle extract prepared in Example 1, Example 2 and Example 3 is superior in taste to thistle extract of Comparative Example 1 which was used alone.

Thistle extract prepared in Example 1, Example 2 and Example 3 had taste, flavor and overall acceptability in comparison with the thistle extract drink of Comparative Example 2 containing the food additive even though the food additive was not included I can confirm that it is excellent.

Claims (7)

delete delete delete (Step 1) of preparing a mixture by mixing 5 kg of thistle, 200 g of licorice, 200 g of jujube, 200 g of ginger, 200 g of bamboo shoot, 200 g of bamboo shoot, 50 g of cinnamon, 50 g of bokbun 50 g.
Adding 70 liters of the above mixture and water to a boiling water and boiling the mixture at a temperature of 100-110 DEG C for 6 to 8 hours to prepare a thistle extract (step 2); And
Packaging the thistle extract (step 3);
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After step 2,
The thistle extract was further supplemented with 10 g of mulberry blue, 10 g of omija blue, 10 g of the extract, and 5 g of laurel water fermentation broth,
100 to 150 parts by weight of water is mixed with 100 parts by weight of plum, and the mixture is heated at 105 to 110 DEG C for 30 to 40 minutes to obtain a plum extract. To 100 parts by weight of the plum extract is mixed with 50 to 60 parts by weight of fructose And then aged at 15 to 20 ° C for 10 to 14 days,
The Omiza Blue is prepared by mixing 200 to 250 parts by weight of water with 100 parts by weight of omija, heating the mixture at 80 to 85 ° C for 10 to 20 minutes to obtain an Omija extract, mixing 80 to 90 parts by weight of crystalline fructose with 100 parts by weight of the Omija extract And then aged at 10 to 15 ° C for 20 to 30 days,
The abdomen extract is prepared by pulverizing a pear and heating it in a kettle at 95 to 100 ° C for 5 to 10 minutes,
The laver fermentation broth is prepared by mixing 50 to 60 parts by weight of fructose and 5-10 parts by weight of fructose with 100 parts by weight of laurel leaf, and aging the mixture at 10 to 15 ° C for 30 to 40 days.
A method for producing thistle extract.
delete delete delete