KR102273012B1 - Method for the production of mulkimchi - Google Patents
Method for the production of mulkimchi Download PDFInfo
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- KR102273012B1 KR102273012B1 KR1020200181213A KR20200181213A KR102273012B1 KR 102273012 B1 KR102273012 B1 KR 102273012B1 KR 1020200181213 A KR1020200181213 A KR 1020200181213A KR 20200181213 A KR20200181213 A KR 20200181213A KR 102273012 B1 KR102273012 B1 KR 102273012B1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/10—Preserving with acids; Acid fermentation
- A23B7/105—Leaf vegetables, e.g. sauerkraut
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/40—Table salts; Dietetic salt substitutes
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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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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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
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- A23L33/16—Inorganic salts, minerals or trace elements
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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
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
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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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/332—Promoters of weight control and weight loss
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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
- A23V2250/00—Food ingredients
- A23V2250/15—Inorganic Compounds
- A23V2250/156—Mineral combination
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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
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
Abstract
Description
본 발명은 물김치의 제조방법에 관한 것으로, 더욱 상세하게는 미네랄이온 활성수에 각종 다이어트 소재를 배합해서 만든 다이어트 물김치의 제조방법에 관한 것이다. The present invention relates to a method for manufacturing water kimchi, and more particularly, to a method for manufacturing diet water kimchi made by mixing various diet materials with mineral ion activated water.
물김치는 한국의 대표 발효식품인 김치의 일종으로, 배추, 무 및 오이 등의 야채와 과일 등을 소금에 절여 고추, 마늘, 파, 생강, 젓갈 등의 양념을 섞어 일정기간 이상을 발효 및 숙성시켜 먹는 먹거리이다. 또한, 물김치는 맛과 식품 영양학적 가치가 확인되면서 세계인에게 주목받고 있다. 물김치는 재료의 종류나 비율 및 제조방법에 따라 다양한 종류와 풍미가 있으며, 숙성 기간의 차이에 의해서도 별도의 특별한 풍미를 가지게 된다. 대표적인 물김치로는 배추물김치(백김치), 무물김치, 열무물김치 등이 있으며, 이외에도 각종 야채를 주재료로 하여 양념류(마늘, 생강, 젓갈류, 풋고추 또는 홍고추 등)와 2∼3% 정도의 소금물을 가하여 숙성시킨 것이 있다. 물김치는 별도로 국수나 냉면의 육수 대용으로도 사용되기도 한다. Water kimchi is a type of kimchi, a representative fermented food in Korea. Vegetables and fruits such as Chinese cabbage, radish and cucumber are salted, mixed with seasonings such as red pepper, garlic, green onion, ginger, and salted fish, and fermented and aged for a certain period of time. It is food to eat. In addition, water kimchi is attracting attention from people around the world as its taste and nutritional value have been confirmed. Water kimchi has various types and flavors depending on the type, ratio, and manufacturing method of the ingredients, and has a special flavor even due to the difference in the aging period. Representative water kimchi includes cabbage kimchi (white kimchi), radish kimchi, and radish kimchi. Some are aged by adding brine. Water kimchi is also used as a substitute for broth for noodles or naengmyeon.
물김치는 중요한 영양성분 중의 하나인 아스코르브산을 다량 함유하고 있어, 건강유지에 유용한 식품이며, 물김치에 첨가되는 마늘에 함유된 알리신은 비타민 B1의 흡수를 촉진시키고, 산성체질을 중화시켜 체액의 균형을 조절해 주는 기능을 한다. 또한, 첨가되는 젓갈류의 재료인 해산물에는 양질의 아미노산이 함유되어 있다. Water kimchi contains a large amount of ascorbic acid, one of the important nutrients, and is a useful food for maintaining health. Allicin contained in garlic added to water kimchi promotes absorption of vitamin B1 and neutralizes acidic constitution to reduce body fluids. It functions to regulate balance. In addition, seafood, which is a raw material for salted fish, contains high-quality amino acids.
물김치는 주재료와 구성 비율, 숙성기간에 따라 다양하게 생성되는 김치유산균과 각종 유기산 등이 알레르기성 질환, 아토피, 자가 면역질환 등에 대한 예방 또는 개선 효과가 밝혀짐에 따라 주목받고 있다. 이와 함께 채소를 주재료로 하는 저칼로리 식품으로 식이섬유를 많이 함유하고 있어, 장의 활동을 활성화함으로써 건강증진에 도움이 되며, 특히 현대인의 성인병 예방과 치료에 도움을 준다.Water kimchi is attracting attention as kimchi lactic acid bacteria and various organic acids, which are produced in various ways depending on the main ingredients, composition ratio, and aging period, have been shown to prevent or improve allergic diseases, atopy, and autoimmune diseases. In addition, it is a low-calorie food made from vegetables and contains a lot of dietary fiber, which helps to promote health by activating intestinal activity, and especially helps prevent and treat adult diseases of modern people.
본 발명은 다이어트에 효능이 있는 물김치의 제조방법을 개발하여 제공하고자 한다. An object of the present invention is to develop and provide a method for producing water kimchi that is effective for diet.
본 발명은 절임채소를 양념액에 첨가하여 물김치를 제조하고 숙성하는 단계 (a); 상기 단계 (a)의 숙성 후, 영지버섯 추출물, 차가버섯 추출물, 상황버섯 추출물, 인삼 추출물, 당귀 추출물, 감초 추출물, 황기 추출물, 구기자 추출물, 오미자 추출물, 마테 추출물, 가르시니아 캄보지아 추출물, 시서스 추출물, 핑거루트 추출물, 카카오닙스 분말, 비타민나무열매 분말, 레몬밤 분말, 스테비아 분말을 상기 단계 (a)에서 제조한 물김치에 첨가하고 숙성하는 단계 (b);를 포함하는 것을 특징으로 하는 다이어트 물김치의 제조방법을 제공한다. The present invention comprises the steps of adding pickled vegetables to a seasoning solution to prepare and ripen water kimchi (a); After the aging of step (a), reishi mushroom extract, chaga mushroom extract, situation mushroom extract, ginseng extract, angelica extract, licorice extract, astragalus extract, goji berry extract, omija extract, mate extract, garcinia cambogia extract, cissus extract, Diet water kimchi comprising a; adding finger root extract, cacao nibs powder, vitamin tree fruit powder, lemon balm powder, and stevia powder to the water kimchi prepared in step (a) and aging (b); It provides a manufacturing method of
본 발명의 다이어트 물김치 제조방법에 있어서, 상기 절임채소는, 일 예로, 배추, 양배추, 시금치, 무, 순무, 열무, 오이, 당근, 쑥갓, 갓, 파프리카, 콜라비, 파, 마늘, 셀러리, 파슬리, 참외, 참마, 머위, 두릅, 죽순, 아스파라거스, 양파, 토마토, 가지, 박 및 호박 중 선택되는 어느 하나를 소금에 절인 것일 수 있다. In the diet water kimchi manufacturing method of the present invention, the pickled vegetables are, for example, Chinese cabbage, cabbage, spinach, radish, turnip, radish, cucumber, carrot, mugwort, mustard, paprika, kohlrabi, green onion, garlic, celery, Parsley, melon, yam, coltsfoot, urchin, bamboo shoots, asparagus, onion, tomato, eggplant, gourd and pumpkin may be any one selected from salt.
본 발명의 다이어트 물김치 제조방법에 있어서, 상기 양념액은, 바람직하게 구리, 아연, 은, 셀레늄, 게르마늄을 양극으로 사용하여 물을 전기분해하여 제조된 구리 이온, 아연 이온, 은 이온, 셀레늄 이온, 게르마늄 이온을 함유한 미네랄 이온 수용액에, 양념을 첨가하여 제조된 것을 사용하는 것이 좋다. In the diet water kimchi manufacturing method of the present invention, the seasoning solution is preferably copper ions, zinc ions, silver ions, selenium ions prepared by electrolysis of water using copper, zinc, silver, selenium, and germanium as an anode. , it is better to use a mineral ion solution containing germanium ions, prepared by adding seasoning.
본 발명의 다이어트 물김치 제조방법에 있어서, 상기 단계 (b)의 숙성은 바람직하게 상온에서 2~4일 동안 수행하는 것이 좋다. In the diet water kimchi manufacturing method of the present invention, the aging of step (b) is preferably performed at room temperature for 2 to 4 days.
본 발명에 의해 제조된 다이어트 물김치를 섭취하면, 장기간의 완전한 단식을 수행하는 경우, 물김치가 제공하는 균형잡힌 영양공급에 더하여, 버섯류 추출물과 한약재 추출물, 허브 추출물, 허브 분말류로부터 제공되는 파이토케미칼(phytochemical)류 및 비타민류, 그리고 미네랄 이온 수용액(mineral ionic activated water)가 제공하는 활성화된 미네랄 성분이 건강유지의 항상성(homeostasis)을 유지시켜 건강하고 지속적인 다이어트를 가능하게 한다.When the diet water kimchi prepared by the present invention is consumed, in the case of long-term complete fasting, in addition to the balanced nutritional supply provided by water kimchi, phyto provided from mushroom extracts, herbal extracts, herbal extracts, and herbal powders Activated mineral components provided by phytochemicals, vitamins, and mineral ionic activated water maintain homeostasis of health, enabling a healthy and sustainable diet.
본 발명은 절임채소를 양념액에 첨가하여 물김치를 제조하고 숙성하는 단계 (a); 상기 단계 (a)의 숙성 후, 영지버섯 추출물, 차가버섯 추출물, 상황버섯 추출물, 인삼 추출물, 당귀 추출물, 감초 추출물, 황기 추출물, 구기자 추출물, 오미자 추출물, 마테 추출물, 가르시니아 캄보지아 추출물, 시서스 추출물, 핑거루트 추출물, 카카오닙스 분말, 비타민나무열매 분말, 레몬밤 분말, 스테비아 분말을 상기 단계 (a)에서 제조한 물김치에 첨가하고 숙성하는 단계 (b);를 포함하는 것을 특징으로 하는 다이어트 물김치의 제조방법을 제공한다. The present invention comprises the steps of adding pickled vegetables to a seasoning solution to prepare and ripen water kimchi (a); After the aging of step (a), reishi mushroom extract, chaga mushroom extract, situation mushroom extract, ginseng extract, angelica extract, licorice extract, astragalus extract, goji berry extract, omija extract, mate extract, garcinia cambogia extract, cissus extract, Diet water kimchi comprising a; adding finger root extract, cacao nibs powder, vitamin tree fruit powder, lemon balm powder, and stevia powder to the water kimchi prepared in step (a) and aging (b); It provides a manufacturing method of
이하, 본 발명의 다이어트 물김치 제조방법에 대해 각 단계별로 세분화해서 더욱 상세히 설명하고자 한다. Hereinafter, the diet water kimchi manufacturing method of the present invention will be subdivided into each step and explained in more detail.
<단계 (a): 물김치 제조><Step (a): Preparation of water kimchi>
본 단계는 절임채소를 양념액에 첨가하여 물김치를 제조하고 숙성하는 과정이다. 이때, 상기 절임채소는, 일 예로, 배추, 양배추, 시금치, 무, 순무, 열무, 오이, 당근, 쑥갓, 갓, 파프리카, 콜라비, 파, 마늘, 셀러리, 파슬리, 참외, 참마, 머위, 두릅, 죽순, 아스파라거스, 양파, 토마토, 가지, 박 및 호박 중 선택되는 어느 하나를 소금에 절인 것일 수 있다. This step is the process of making and ripening water kimchi by adding pickled vegetables to the seasoning solution. At this time, the pickled vegetables are, for example, Chinese cabbage, cabbage, spinach, radish, turnip, radish, cucumber, carrot, sagebrush, gat, paprika, kohlrabi, green onion, garlic, celery, parsley, melon, yam, coltsfoot, yellow radish. , bamboo shoots, asparagus, onion, tomato, eggplant, gourd and pumpkin may be any one selected from salt.
절임채소의 제조는 소금물에 상기 채소를 첨가하여 절이는 것이라면 공지의 방법을 사용할 수 있고, 특별한 방법으로 반드시 한정되는 것은 아니다. 다만, 배추를 일 예로 들자면 하기의 과정으로 절일 수 있다. 우선, 굵은 소금 (바람직하게 2~4kg)을 녹인 물 (10~80kg)에 배추 (8~10 포기)를 1차 절인 다음, 절인 배추를 나누고 (바람직하게 2등분), 배추 1포기당 굵은 소금 (80~120g)을 중간 중간에 또 다시 넣고 재차 절인다 (바람직하게 4~5시간 동안). 그 후, 배추 잎 사이의 소금을 털어낸다. 이와 같이 절인 배추는 아삭한 식감이 우수하여 물김치를 만드는데 적합하다. 배추 대신 상기에서 언급한 채소를 사용하여 상기의 방법으로 절일 수도 있다. For the preparation of pickled vegetables, a known method may be used as long as the pickled vegetables are added to salt water, and the method is not necessarily limited to a special method. However, for example, Chinese cabbage may be pickled by the following process. First, pickle Chinese cabbage (8~10 pieces) in water (10~80kg) in which coarse salt (preferably 2~4kg) is dissolved, then divide the pickled cabbage (preferably in 2 parts), coarse salt per each cabbage (80~120g) is added again in the middle and marinated again (preferably for 4~5 hours). After that, shake off the salt between the cabbage leaves. This pickled cabbage has an excellent crunchy texture, so it is suitable for making water kimchi. Instead of Chinese cabbage, the vegetables mentioned above may be used and pickled in the above manner.
양념액은 물김치의 제조에 첨가되는 공지의 양념을 물에 첨가하여 제조된다. 양념액은 바람직하게 하기의 과정으로 제조되는 것이 좋다. 우선, 물 (바람직하게 '본 발명의 미네랄 이온 수용액', 바람직하게 10~30L)에, 굵은 소금 (바람직하게 30~70g)을 넣어 소금물을 제조한다. 이렇게 제조한 소금물에 다시멸치와 마른밴댕이를 각각 넣어 (바람직하게 각각 30~70g), 끓인 후 (바람직하게 8~12분 가량), 건져내고 식혀 다시멸치 국물을 만든다. 그 후, 홍고추 (바람직하게 90~110g), 설탕 (바람직하게 180~220g), 마늘 (바람직하게 90~110g), 멸치액젓 (바람직하게 30~50g)을 첨가하여 배합함으로써 제조할 수 있다. 이때, 상기 각 성분들을 상기에 기재한 바람직한 비율을 사용하여 제조하되, 그 비율대로 첨가량의 크기를 키워 양념액의 전체적인 생산량을 증가시킬수 있다.The seasoning solution is prepared by adding a known seasoning that is added to the production of water kimchi to water. The seasoning solution is preferably prepared by the following process. First, a brine is prepared by adding coarse salt (preferably 30 to 70 g) to water (preferably 'aqueous solution of mineral ions of the present invention', preferably 10 to 30 L). In the brine prepared in this way, add dried anchovy and dried anchovy each (preferably 30~70g each), boil (preferably for about 8~12 minutes), drain and cool to make dashi anchovy broth. Then, it can be prepared by adding red pepper (preferably 90-110 g), sugar (preferably 180-220 g), garlic (preferably 90-110 g), and anchovy sauce (preferably 30-50 g). At this time, each of the components is prepared using the preferred ratios described above, but by increasing the size of the addition amount according to the ratio, the overall production of the seasoning solution can be increased.
이때, 양념의 제조에 사용된 물로는 바람직하게 구리, 아연, 은, 셀레늄, 게르마늄을 양극으로 사용하여 물을 전기분해하여 제조된 구리 이온, 아연 이온, 은 이온, 셀레늄 이온, 게르마늄 이온을 함유한 미네랄 이온 수용액을 사용하는 것이 좋다. 미네랄 이온 수용액은 하기의 과정으로부터 제조될 수 있다. At this time, the water used for the preparation of the seasoning is preferably copper, zinc, silver, selenium, germanium containing copper ions, zinc ions, silver ions, selenium ions, germanium ions prepared by electrolysis of water as an anode. It is recommended to use an aqueous mineral ion solution. The aqueous mineral ion solution can be prepared from the following process.
우선, 구리, 아연, 은을 합금해서 하나의 판을 만들어 기초 전극판으로 사용한다. 이때, 바람직하게는 구리 1/12~3/12 중량비, 아연 5/12~7/12 중량비, 은 3/12~5/12 중량비가 되게 혼합하여 합금을 만든다. 한편, 셀레늄과, 게르마늄은 상기 금속들과 합금이 안 되고, 순수 화합물 형태로 분리하기가 어렵기 때문에, 셀레늄을 함유하는 암석과 게르마늄을 함유하는 암석을 각각 분말화시켜서 사용하는 것이 좋다. 바람직하게 세레늄을 함유하는 암석 0.5~1.5 중량부와 게르마늄을 함유하는 암석 0.5~1.5 중량부를 티타늄이 코팅된 철망에 넣고 (티타늄으로 코팅되어야 철 이온이 해리되지 않음), 상기에서 제조한 구리-아연-은의 기초 전극판에 통전되도록 부착하여 본 발명의 미네랄 이온 수용액 제조용 전극판(이하, '전극판'이라 칭한다)으로 사용한다. First, a single plate is made by alloying copper, zinc, and silver and used as a base electrode plate. At this time, preferably, the alloy is prepared by mixing copper in a weight ratio of 1/12 to 3/12, zinc in a weight ratio of 5/12 to 7/12, and silver in a weight ratio of 3/12 to 5/12. On the other hand, selenium and germanium cannot be alloyed with the above metals, and since it is difficult to separate them in a pure compound form, it is preferable to use selenium-containing rocks and germanium-containing rocks to be powdered, respectively. Preferably, 0.5 to 1.5 parts by weight of a serenium-containing rock and 0.5 to 1.5 parts by weight of a germanium-containing rock are placed in a titanium-coated wire mesh (the iron ions must be coated with titanium to prevent dissociation), and the copper-zinc prepared above - It is attached to the base electrode plate of silver so that it is energized and used as an electrode plate for preparing an aqueous mineral ion solution (hereinafter referred to as 'electrode plate') of the present invention.
상기의 과정으로부터 제조된 전극판을 양극으로 사용하여 전기분해를 하면 양이온이 해리된 미네랄 이온 수용액을 제조할 수 있다. 정제수에 본 발명에서 제조한 전극판을 각각 (+), (-) 극으로 채택하여 넣고, 전압을 인가하면 (+)극 금속판으로부터 양이온이 해리되는 것이다. 이때, 시간이 경과함에 따라 (+)극 금속판은 계속 닳게 되고, (-)극에는 불순물이 달라붙게 되는데, 이를 방지하고자 일정 시간 단위로 (바람직하게는 10분 간격으로 릴레이를 사용하여 (+)극과 (-)극을 교환하는 것이 좋음)전극을 교환하여 주는 것이 좋다. 이렇게 함으로써, 전기 분해 효율성을 높게 유지할 수 있기 때문이다.If the electrode plate prepared in the above process is used as an anode for electrolysis, an aqueous solution of mineral ions in which cations are dissociated can be prepared. When the electrode plate prepared in the present invention is applied to purified water as (+) and (-) poles, respectively, and a voltage is applied, the cations are dissociated from the (+) pole metal plate. At this time, as time elapses, the (+) pole metal plate continues to wear out, and impurities adhere to the (-) pole. It is better to exchange the pole and (-) pole) It is better to exchange the electrode. It is because the electrolysis efficiency can be maintained high by doing in this way.
일 예를 들어, 더욱 구체적으로 설명하자면, 구리 (1/6 중량비), 아연(3/6 중량비), 은 (2/6 중량비)을 합금해서 하나의 기초 전극판 1kg을 만들고, 셀레늄 함유 암석 500 g, 게르마늄 함유 암석 500 g을 티타늄 코팅 처리된 철망 안에 가두고 위 합금판에 통전되도록 부착하여 총 2 kg의 전극판을 제조할 수 있다. 이와 같이 제조한 전극판 2개를 각각 (+)극과 (-)극으로 채택하여 정제수 500 L에 넣고 전압을 인가하면 (+)극 금속판으로부터 양이온이 해리되어, 미네랄 이온 수용액을 제조할 수 있다.For example, to explain more specifically, copper (1/6 weight ratio), zinc (3/6 weight ratio), and silver (2/6 weight ratio) are alloyed to make one basic electrode plate 1 kg, and selenium-containing rock 500 g, 500 g of germanium-containing rocks are confined in a titanium-coated wire mesh and attached to the above alloy plate so that electricity is applied to it, thereby manufacturing an electrode plate of a total weight of 2 kg. When the two electrode plates prepared in this way are adopted as (+) and (-) poles, respectively, put into 500 L of purified water and a voltage is applied, the cations are dissociated from the (+) pole metal plate, and an aqueous mineral ion solution can be prepared. .
양이온으로 유리되는 미네랄 이온은 강력한 항산화제이며, 탁월한 유해활성산소를 제거하는 효능을 발휘한다. 몸에 흡수된 미네랄이온은 양이온으로서, 음이온인 유해활성산소를 강하게 흡착하여 몸 밖으로 배출시킴으로써, 다이어트로 말미암은 여러 부작용, 예를 들어 면역력 감퇴 (활성산소의 발생으로 말미암은 면역력 감소) 등을 방지할 수 있다. Mineral ions liberated as cations are powerful antioxidants, and have an excellent effect of removing harmful free radicals. Mineral ions absorbed into the body are cations, and by strongly adsorbing harmful active oxygen, which is an anion, out of the body, various side effects caused by diet, such as weakening of immunity (reduction of immunity due to generation of active oxygen), can be prevented. have.
<단계 (b); 각종 다이어트 성분 첨가><step (b); Addition of various diet ingredients>
본 단계는 상기 단계 (a)의 숙성 후, 영지버섯 추출물, 차가버섯 추출물, 상황버섯 추출물, 인삼 추출물, 당귀 추출물, 감초 추출물, 황기 추출물, 구기자 추출물, 오미자 추출물, 마테 추출물, 가르시니아 캄보지아 추출물, 시서스 추출물, 핑거루트 추출물, 카카오닙스 분말, 비타민나무열매 분말, 레몬밤 분말, 스테비아 분말을 상기 단계 (a)에서 제조한 물김치에 첨가하고 숙성하는 과정이다. This step is performed after the aging of step (a), reishi mushroom extract, chaga mushroom extract, situation mushroom extract, ginseng extract, angelica extract, licorice extract, astragalus extract, goji berry extract, omija extract, mate extract, garcinia cambogia extract, shisa It is a process of adding and aging the water kimchi prepared in step (a) by adding the extract, finger root extract, cacao nibs powder, vitamin tree fruit powder, lemon balm powder, and stevia powder.
본 발명에서는 상기에 언급된 각종 추출물을 사용하는데, 이들은 본 기술이 속하는 기술 분야에서 통상적으로 사용하는 추출방법으로 각각 추출된 것일 수 있다. 바람직하게는 물, 주정 및 이들의 혼합용매 중 선택되는 것을 추출용매로 하여 추출된 것을 사용할 수 있고, 더욱 바람직하게는 주정을 용매로 사용하는 것이 좋다. In the present invention, the above-mentioned various extracts are used, and these may be each extracted by an extraction method commonly used in the technical field to which the present technology belongs. Preferably, an extraction solvent selected from water, alcohol, and a mixture thereof may be used as the extraction solvent, and more preferably, alcohol is used as the solvent.
본 발명에서 사용하는 '추출물'은, 당업계에 널리 알려진 방법을 통해, 감압 증류 및 동결 건조 또는 분무 건조 등과 같은 추가적인 과정에 의해 분말 상태로 제조된 것을 포함하는 것을 의미하기도 하는데, 바람직하게 본 발명에서는 분말 상태로 사용하는 것이 좋다.The 'extract' used in the present invention is also meant to include those prepared in a powder state by an additional process such as vacuum distillation and freeze drying or spray drying through a method well known in the art, preferably, the present invention It is recommended to use in powder form.
본 단계에서는 다이어트 성분을 상기 단계 (a)에서 제조한 물김치에 첨가하고 숙성한다. 다이어트 성분들로서, 상기 단계 (a)에서 제조한 물김치의 조성 총 중량%에 대하여, 버섯류인, 영지버섯 추출물, 차가버섯 추출물, 상황버섯 추출물 (바람직하게 각 0.5~1.5 중량%); 한약재 추출물인, 인삼 추출물, 당귀 추출물, 감초 추출물, 황기 추출물, 구기자 추출물, 오미자 추출물 (바람직하게 인삼 추출물은 0.5~1.5 중량%, 감초 추출물은 1.5~2.5 중량%. 그외 나머지 한약재 추출물은 바람직하게 각 0.25~0.75 중량%); 허브 추출물인, 마테 추출물, 가르시니아 캄보지아 추출물, 시서스 추출물, 핑거루트 추출물 (바람직하게 각 1.0~2.0 중량%); 분말류인, 카카오닙스 분말, 비타민나무열매 분말, 레몬밤 분말, 스테비아 분말 (바람직하게 각 0.25~0.75 중량%);을 첨가한다. 이상의 다이어트 성분들은 바람직하게 물김치 총 중량 기준으로 9.5~22.5 중량% 첨가되는 것이 좋다. In this step, the diet component is added to the water kimchi prepared in step (a) and aged. As diet components, with respect to the total weight% of the composition of the water kimchi prepared in step (a), mushrooms, reishi mushroom extract, chaga mushroom extract, and Sangha mushroom extract (preferably each 0.5 to 1.5% by weight); Chinese herbal extracts, ginseng extract, Angelica extract, licorice extract, Astragalus extract, Goji berry extract, Schisandra extract (preferably ginseng extract 0.5-1.5% by weight, licorice extract 1.5-2.5% by weight. Other herbal extracts are preferably each 0.25-0.75% by weight); herbal extracts, mate extract, garcinia cambogia extract, cissus extract, finger root extract (preferably 1.0-2.0 wt% each); Powders, cacao nibs powder, vitamin tree fruit powder, lemon balm powder, and stevia powder (preferably 0.25 to 0.75 wt% each); are added. The above diet ingredients are preferably added in an amount of 9.5 to 22.5% by weight based on the total weight of water kimchi.
한편, 본 발명에서 사용하는 영지버섯 추출물은 영지버섯의 추출물이다. 영지버섯은 한국에서 불로초과의 버섯인 영지(Ganoderma lucidum Karsten) 또는 근연종의 건조시킨 자실체를 말한다. 영지는 불로초라는 이름으로도 알려진 버섯이다. 영지는 신체가 허약할 때 기혈을 보충해주며 심신을 안정시키고 소화기를 건강하게 해준다. 이런 효능을 통해 허로(虛勞), 심계(心悸), 잠을 잘 못 자는 증상, 어지러움, 정신적인 피로, 오래된 기침 등에 활용하고 있다. 약리작용으로 중추신경억제작용, 면역증강, 수면시간연장, 혈압강하작용, 진해거담작용, 중독성간염경감효과, 장관흥분작용, 항종양작용 등이 보고되었다.On the other hand, the reishi mushroom extract used in the present invention is an extract of reishi mushroom. Reishi mushroom refers to the dried fruiting body of Ganoderma lucidum Karsten or a related species, a mushroom of the family Bulroaceae in Korea. Reishi is a mushroom that is also known by the name of Bulrocho. Reishi replenishes qi and blood when the body is weak, stabilizes the mind and body, and makes the digestive system healthy. Through these effects, it is used for exhaustion, heart disease, insomnia, dizziness, mental fatigue, and old cough. As pharmacological actions, central nervous system suppression, immunity enhancement, sleep time extension, blood pressure lowering action, antitussive action, toxic hepatitis alleviation effect, intestinal excitatory action, and antitumor action have been reported.
본 발명에서 사용하는 차가버섯 추출물은 차가버섯의 추출물이다. 차가버섯은 자작나무에 기생하는 약용버섯이다. 시베리아와 북아메리카, 북유럽 등 북위 45도 이상 지방의 자작나무에 기생하는 버섯으로, 암 등 성인병 치료에 효능이 뛰어나다. 바이러스에 의해 착생하여 수액을 먹고 자라는데, 대개 15∼20년 동안 성장한다. 수령 15년 이상, 가운데 두께 10㎝ 이상, 수분 함량 14% 이하, 60℃ 이하에서 건조된 1등급만 약용으로 사용하고 나머지는 폐기하거나 차를 끓이는 용도로 쓴다. 여러 가지 물질이 들어 있는데, 다른 버섯에 비해 베타글루칸이 많이 함유되어 있다.The chaga mushroom extract used in the present invention is an extract of chaga mushroom. Chaga is a medicinal mushroom that grows on birch trees. This mushroom is parasitic on birch trees in regions above 45 degrees north latitude, such as Siberia, North America, and northern Europe, and is very effective in treating adult diseases such as cancer. It is epigenetic by a virus and feeds on sap, and usually grows for 15 to 20 years. Only Grade 1 dried at a age of 15 years or more, a thickness of 10 cm or more, a moisture content of 14% or less, and a temperature of 60 ° C or less, is used for medicinal purposes, and the rest is discarded or used for brewing tea. It contains various substances, and contains more beta-glucan than other mushrooms.
본 발명에서 사용하는 상황버섯 추출물은 상황버섯의 추출물이다. 상황버섯은 담자균류 민주름버섯목 진흙버섯과의 버섯이다. 목질진흙버섯이라고도 하며, 동의보감에서는 상목이(桑木耳)라는 이름으로 탕액편에 기록되어 있다. 항암 효과가 뛰어난 것으로 알려져 있으며, 귀중한 약재로서 한국에서는 대량으로 재배하고 있다. 약용하기 위해 달이면 노란색 또는 연한 노란색으로 맑게 나타나며, 맛과 향이 없는 것이 특징이다. The Sanghwang mushroom extract used in the present invention is an extract of Sanghwang mushroom. Sanghwang mushroom is a mushroom of the basidiomycetes Minus oleomycetes in the order Mudomycetes. It is also called woody mud mushroom, and in Dongui Bogam, it is recorded as Sangmoki (桑木耳) in the section of the soup. It is known for its excellent anticancer effect, and it is cultivated in large quantities in Korea as a valuable medicine. For medicinal purposes, it appears as a clear yellow or light yellow color when the moon is used for medicinal purposes, and is characterized by lack of taste and fragrance.
본 발명에서 사용하는 인삼 추출물은 인삼의 추출물이다. 인삼은 오갈피나무과에 속하는 다년생 풀로써 줄기는 짧고 마디가 있으며 사람의 모습과 비슷하다 하여 인삼으로 불리게 되었다. 육체적 정신과 기능 변화가 초래된 상태에서 인삼은 생체 방어 능력이 높아짐으로써 동맥 경화증과 고혈압을 치료할 수 있으며 강장 효과가 있으며 인삼을 장복하면 혈당치도 감소되고 당뇨병으로 인한 갈증을 해소되며 간 기능 부전에는 간 기능 부활에 효과가 있으며 손상된 간의 재생을 촉진시켜 주며 급성알콜중독에 상당한 효과가 있고, 피부의 활성을 촉진시키며 특히 여드름, 기미, 무좀 등에 효험이 있다.The ginseng extract used in the present invention is an extract of ginseng. Ginseng is a perennial plant belonging to the ginseng family, and it is called ginseng because it has short stems, nodes, and resembles a human. In the state of physical and mental and functional changes, ginseng can treat arteriosclerosis and high blood pressure by increasing the biological defense ability, and has a tonic effect. It is effective in revitalization, promotes the regeneration of damaged liver, has a significant effect on acute alcohol poisoning, promotes skin activity, and is particularly effective for acne, melasma, and athlete's foot.
본 발명에서 사용하는 당귀 추출물은 당귀의 추출물이다. 당귀는 한국에서는 산형과 참당귀(Angelica gigas Nakai), 중국에서는 산형과 중국당귀(Angelica sinensis (Oliv.) Diels)의 건조시킨 뿌리를 말한다. 당귀의 효능은 피가 부족할 때 피를 생성해 주는 보혈 작용(補血作用)이 주를 이룬다. 중국당귀나 왜당귀의 뿌리로 만든 당귀는 보혈작용이 뛰어나다. 하지만 참당귀의 뿌리로 만든 당귀는 보혈작용보다는 피를 원활히 순환하게 해주는 활혈작용(活血作用)이 더 뛰어나며, 항암효과 및 혈압강하 작용이 강하다. 약리학적으로 당귀는 관상동맥의 혈류량을 촉진시키고, 적혈구 생성을 왕성하게 한다.Angelica extract used in the present invention is an extract of Angelicae. Angelica gigas Nakai is the dried root of Angelica gigas Nakai in Korea and Angelica sinensis (Oliv.) Diels in China. Angelica's efficacy is mainly due to the blood-producing action (補血作用) that produces blood when there is not enough blood. Angelica made from the roots of Chinese Angelica or Japanese Angelica has excellent blood-saving effect. However, Angelica root made from the root of Cham Angelica is superior to the blood circulation effect (活血作用) rather than the blood pressure action, and has strong anticancer and blood pressure lowering effects. Pharmacologically, Angelica quail promotes blood flow in the coronary arteries and stimulates the production of red blood cells.
본 발명에서 사용하는 감초 추출물은 감초의 추출물이다. 감초는 한국과 일본에서는 감초(Glycyrrhiza uralensis Fischer), 유럽감초(Glycyrrhiza glabra L.) 또는 기타 동속식물의 뿌리와 줄기 일부를 껍질이 붙은 채로 또는 껍질을 벗겨서 사용한다. 감초는 특이한 냄새가 나며 맛은 달다. 감초는 모든 약의 독성을 조화시켜서 약효가 잘 나타나게 하며 장부의 한열과 사기를 다스리고 모든 혈맥의 소통을 잘 시키며 근육과 뼈를 튼튼히 한다. 약리작용은 해독작용, 간염, 두드러기, 피부염, 습진 등에 효과가 있다. 진해·거담, 근육이완, 이뇨작용, 항염작용이 있으며 소화성궤양을 억제한다. The licorice extract used in the present invention is an extract of licorice. Licorice is used in Korea and Japan with parts of the roots and stems of licorice (Glycyrrhiza uralensis Fischer), European licorice (Glycyrrhiza glabra L.) or other flora and fauna with the skin attached or peeled. Licorice has a peculiar smell and tastes sweet. Licorice harmonizes the toxicity of all medicines so that the medicinal effects appear well, controls the cold and morale of the books, improves the communication of all blood vessels, and strengthens the muscles and bones. Pharmacological action is effective for detoxification, hepatitis, urticaria, dermatitis, eczema, etc. It has antitussive, expectorant, muscle relaxation, diuretic, and anti-inflammatory effects, and suppresses peptic ulcer.
본 발명에서 사용하는 황기 추출물은 황기의 추출물이다. 황기는 쌍떡잎식물 장미목 콩과의 여러해살이풀. 한국·일본·만주·중국 북동부·시베리아 동부 등지에 분포한다. 일반적으로 약초로서 재배하며 한방에서는 가을에 채취하여 노두(蘆頭)와 잔뿌리를 제거하고 햇빛에 말린 것을 한약재의 황기라 하며, 강장·지한(止汗)·이뇨(利尿)·소종(消腫) 등의 효능이 있어 신체허약·피로권태·기혈허탈(氣血虛脫)·탈항(脫肛)·자궁탈·내장하수·식은땀·말초신경 장애 등에 처방한다. Astragalus extract used in the present invention is an extract of astragalus. Astragalus is a dicotyledonous perennial plant of the Rosaceae legume family. It is distributed in Korea, Japan, Manchuria, northeastern China, and eastern Siberia. In general, it is cultivated as a medicinal herb, and in oriental medicine, it is collected in autumn, removed the outcrops and fine roots, and dried in sunlight. It is prescribed for body weakness, fatigue, malaise, qi-hyeol collapse, prolapse, uterine dislocation, visceral drainage, cold sweat, and peripheral nerve disorders.
본 발명에서 사용하는 구기자 추출물은 구기자의 추출물이다. 구기자는 쌍떡잎식물 통화식물목 가지과의 낙엽 관목의 열매를 지칭한다. 구기자 나무의 어린 잎은 나물로 쓰고 잎과 열매는 차로 달여 먹거나 술을 담그기도 한다. 한방에서는 가을에 열매와 뿌리를 채취하여 햇볕에 말려 쓰는데, 열매를 말린 것을 구기자라 하고, 구기자로는 술을 담가 강장제로 쓴다.Goji berry extract used in the present invention is an extract of wolfberry. Goji berry refers to the fruit of a deciduous shrub of the dicotyledonous plant Solanaceae. Young leaves of goji berries are used as herbs, and the leaves and fruits are eaten as a decoction or made into alcohol. In oriental medicine, fruits and roots are collected in autumn and dried in the sun. The dried fruits are called goji berries, and goji berries are soaked in alcohol and used as a tonic.
본 발명에서 사용하는 오미자 추출물은 오미자의 추출물이다. 오미자는 오미자나무의 열매로 지름 약 1cm의 짙은 붉은 빛깔이다. 단맛·신맛·쓴맛·짠맛·매운맛을 느낄 수 있어 오미자라고 불린다. 시잔드린·고미신·시트럴·사과산·시트르산 등의 성분이 들어 있어 심장을 강하게 하고 혈압을 내리며 면역력을 높여 주어 강장제로 쓴다. 폐 기능을 강하게 하고 진해·거담 작용이 있어서 기침이나 갈증 등을 치료하는 데 도움이 된다.The omija extract used in the present invention is an extract of omija. Omija is the fruit of the Schisandra tree, about 1cm in diameter, and has a deep red color. It is called omija because it can taste sweet, sour, bitter, salty and spicy. It contains ingredients such as sijandrin, gomisin, citral, malic acid, and citric acid, and is used as a tonic by strengthening the heart, lowering blood pressure, and increasing immunity. It strengthens lung function and has antitussive and expectorant effects, so it is helpful in treating cough and thirst.
본 발명에서 사용하는 마테 추출물은 마테(mate)잎의 추출물이다. 마테는 쌍떡잎식물 이판화군 무환자나무목 감탕나무과의 상록 소교목으로 높이 6m 내외이다. 잎에는 마테인이라고 하는 활력제 성분이 들어 있고 타닌·수지(樹脂) 및 약간의 정유(精油)가 들어 있기 때문에 향기가 있어 마테차(Paraguay tea)를 만든다. 본 발명에서는 상기 마테의 잎을 추출한 추출물을 사용한다.The mate extract used in the present invention is an extract of mate leaf. Mate is an evergreen small arboreous tree of the dicotyledonous plant of the Dicotyledonaceae family of the Amangiaceae family, with a height of about 6m. The leaves contain an activating ingredient called matein, and tannins, resins, and a little essential oil are contained in the leaves, so they have a fragrant aroma, making mate tea (Paraguay tea). In the present invention, an extract obtained by extracting the leaves of mate is used.
본 발명에서 사용하는 가르시니아 캄보지아 추출물은 가르시니아 캄보지아의 추출물이다. 가르시니아 캄보지아는 인도남서부의 산지에서 자란 중고목, 망고스틴과 동류이며, 크기는 밀감 정도로서 가로로 6~8개 깊은 골이 패었으며, 익으면 황오렌지색이 된다. 맛은 달면서 약간 쓰고 먹을 수 있으며 주로 이용되는 것은 과피이다. 인도의 어느 육중한 몸매의 사람이 산에서 길을 잃고 헤매다가 가르시니아의 껍질을 먹고 몸매가 날렵해졌다고 하여 살을 빼는 과일로 알려졌다. 서구와 일본에서는 이미 인기를 누렸던 소재 중 하나이다. 열수로 추출한 추출물의 주된 성분은 HCA (hydroxyl citric acid) 이며, 체지방의 감소에 효과를 발휘하는 성분이다. 시중에서 판매되는 관련제품에 사용되는 제품에는 가르시니아 캄보지아(Garcinia cambogia) 껍질의 열수추출물을 분무 건조하여 가르시니아 캄보지아 껍질추출물이 사용된다. 기능성분인 HCA의 함량은 약 60%로 표준화되어 있다. HCA는 탄수화물이 지방으로 전환될 때 사용되는 효소(ATP-citrate lyase)의 활성을 억제하여 체중과 체지방량이 감소시키는 것으로 시험관 시험과 동물시험에서 확인되었다.The Garcinia cambogia extract used in the present invention is an extract of Garcinia cambogia. Garcinia cambogia is a medium-sized tree grown in the mountainous region of southwestern India and is the same as mangosteen. It is about the size of a citrus and has 6-8 deep grooves horizontally and turns yellowish orange when ripe. The taste is sweet, slightly bitter and edible, and the most used is the pericarp. It is known as a fruit that loses weight because a man with a heavy body in India lost his way in the mountains and ate the peel of garcinia and became slim. It is one of the materials that has already enjoyed popularity in the West and Japan. The main component of the extract extracted with hot water is HCA (hydroxyl citric acid), which is an effective component in reducing body fat. Garcinia cambogia bark extract is used for products used in related products sold on the market by spray-drying the hot water extract of Garcinia cambogia bark. The content of HCA, a functional ingredient, is standardized to about 60%. HCA inhibits the activity of an enzyme (ATP-citrate lyase) used when carbohydrates are converted to fat, thereby reducing body weight and body fat mass.
본 발명에서 사용하는 시서스 추출물은 시서스의 추출물이다. 시서스(Grape ivy, Venezuela tree bine)는 그리스어로 담쟁이덩굴을 뜻하며, ‘포도아이비’라고 불리는 생명력이 강한 엔렌다니카와 ‘캥거루이이비’ 라고 불리는 안타르티카 등 다양한 품종이 있다. 시서스 안타르티카는 잎이 난형으로 밝은 녹색이고 가장자리에 엉성한 톱니가 있다. 본 발명에서는 시서스 잎에서 추출한 추출물을 사용한다.The cissus extract used in the present invention is an extract of cissus. Cissus (Grape ivy, Venezuela tree bine) means ivy in Greek. Cissus antartica leaves are ovate, bright green, with coarsely serrated edges. In the present invention, an extract extracted from cissus leaves is used.
본 발명에서 사용하는 핑거루트 추출물은 핑거루트의 추출물이다. 핑거루트는 인도네시아 열대우림 지역에서 자라는 나무의 뿌리로 생강과 식물에 속한다. 핑거루트에는 칼륨과 철, 비타민C가 풍부하기 때문에 체지방 감소와 피부 보습, 피부 건강, 배변 활동을 도와준다. 본 발명에서는 핑거루트 뿌리를 추출한 추출물을 사용한다.The finger root extract used in the present invention is an extract of finger root. The finger root is a root of a tree that grows in tropical rain forests in Indonesia and belongs to the ginger family. Because finger root is rich in potassium, iron, and vitamin C, it helps reduce body fat, moisturize the skin, and promote skin health and bowel movements. In the present invention, an extract extracted from the root of the finger root is used.
본 발명에서 사용하는 카카오닙스 분말은 코카오닙스의 분말이다. 카카오닙스에는 섬유와 폴리페놀, 카테킨이 함유되어 있고, 체중 감량에 효과가 있으며, 변비 예방에도 효과가 있다고 한다. 하루 섭취량은 4~5g이 가장 적당하다. The cacao nibs powder used in the present invention is a powder of coca nibs. Cacao nibs contain fiber, polyphenols, and catechins, and are effective in weight loss and prevent constipation. The optimal daily intake is 4-5 g.
본 발명에서 사용하는 비타민나무열매 분말은 비타민나무의 열매 분말이다. 비타민나무는 산자나무로도 불리우는데, 잎과 열매는 비타민이 풍부하다. 특히, 열매는 C, E, K의 함유량이 높다. 노화방지와 간질환, 혈액순환에 효과가 좋으며 최근 연구 결과 항암 효과도 상당히 뛰어난 편이다.The vitamin tree fruit powder used in the present invention is the fruit powder of the vitamin tree. The vitamin tree is also called the sea buckthorn tree, and its leaves and fruits are rich in vitamins. In particular, the fruit has a high content of C, E, and K. It is effective in anti-aging, liver disease, and blood circulation, and as a result of recent studies, it is also quite excellent in anti-cancer effect.
본 발명에서 사용하는 레몬밤 추출물은 레몬밤의 잎으로부터 추출한 추출물이다. 레몬밤은 민트의 일종으로 칵테일이나 식재료, 향신료, 관상식물 등 다양한 곳에 애용된다. 레몬밤은 허브기 때문에 약용효과가 두루 탁월하다고 한다. 우울증, 불안, 스트레스 해소에도 도움이 되는 것으로 알려져 있는데, 그 외에 통증, 불면증, 생리통, 근육통 등에도 도움이 된다. The lemon balm extract used in the present invention is an extract extracted from the leaves of lemon balm. Lemon balm is a kind of mint and is used in various places such as cocktails, ingredients, spices, and ornamental plants. Lemon balm is said to have excellent medicinal effects because it is an herb. It is known to be helpful in relieving depression, anxiety, and stress. In addition, it is also helpful in pain, insomnia, menstrual pain, and muscle pain.
본 발명에서 사용하는 스테비아 추출물은 스테비아 잎의 추출물이다. 스테비아는 수용성 감미료의 하나로 설탕의 300배~600배나 되는 단맛을 내는 스테비오사이드의 원료가 되는 식물이다. The stevia extract used in the present invention is an extract of stevia leaves. Stevia, one of the water-soluble sweeteners, is a plant that is used as a raw material for stevioside, which is 300 to 600 times sweeter than sugar.
본 단계에서는 상기의 다이어트 성분들을 첨가한 후, 바람직하게 상온에서 2~4일 동안 숙성시키는 것이 좋다. In this step, after adding the above diet ingredients, it is preferable to ripen it at room temperature for 2 to 4 days.
이하, 본 발명의 내용을 하기 실시예 및 실험예를 통해 더욱 상세히 설명하고자 한다. 다만, 본 발명의 권리범위가 하기 실시예 및 실험예에만 한정되는 것은 아니고, 그와 등가의 기술적 사상의 변형까지를 포함한다. Hereinafter, the contents of the present invention will be described in more detail through the following Examples and Experimental Examples. However, the scope of the present invention is not limited only to the following examples and experimental examples, and includes modifications of technical ideas equivalent thereto.
[제조예 1: 미네랄 이온 활성수 제조][Preparation Example 1: Preparation of mineral ion activated water]
구리 (1/6 중량비), 아연(3/6 중량비), 은 (2/6 중량비)을 합금해서 하나의 기초 전극판 1kg을 만들고, 셀레늄 함유 암석 500 g, 게르마늄 함유 암석 500 g을 티타늄 코팅 처리된 철망 안에 가두고 위 합금판에 통전되도록 부착하여 총 2 kg의 전극판을 제조하였다. Copper (1/6 weight ratio), zinc (3/6 weight ratio), and silver (2/6 weight ratio) are alloyed to make 1 kg of one basic electrode plate, and 500 g of selenium-containing rocks and 500 g of germanium-containing rocks are treated with titanium coating. A total of 2 kg of an electrode plate was manufactured by confining it in a wire mesh and attaching it to the above alloy plate to conduct electricity.
이와 같이 제조한 전극판 2개를 각각 (+)극과 (-)극으로 채택하여 정제수(TDS 0.5ppm 이하) 500 L에 넣고 약 10,000볼트의 직류전기를 120분간 인가하여, 양이온이 해리된 미네랄 이온 수용액을 제조할 수 있었다. The two electrode plates prepared in this way are respectively adopted as (+) and (-) poles, put in 500 L of purified water (TDS 0.5ppm or less), and DC electricity of about 10,000 volts is applied for 120 minutes, and the cations are dissociated from the mineral. An ionic aqueous solution could be prepared.
이와 같은 방법을 통해 총 500L의 미네랄 이온 활성수를 제조하였다.Through this method, a total of 500 L of mineral ion activated water was prepared.
[실시예 1: 배추를 원료로 한 본 발명 물김치 제조] [Example 1: Preparation of water kimchi of the present invention using Chinese cabbage as a raw material]
본 실시예에서는 배추를 원료로 하여 물김치 조성물을 제조하고자 하였다. 그 순서는 하기와 같았다.In this example, a water kimchi composition was prepared using Chinese cabbage as a raw material. The sequence was as follows.
배추 10포기, 양파 6개, 홍고추 100g, 무 5개, 생강 100g, 다시멸치 200g, 마른밴댕이 200g, 마늘 100g, 설탕 200g, 멸치 액젓 40g을 준비하는 원료준비단계(1); Raw material preparation step (1) of preparing 10 Chinese cabbages, 6 onions, 100g red pepper, 5 radishes, 100g ginger, 200g dried anchovy, 200g dried basil, 100g garlic, 200g sugar, 40g anchovy fish sauce;
굵은 소금 3㎏을 녹인 물 30kg에 10포기의 배추를 15분가량 1차 절인 다음, 절인 배추를 2등분한 후 배추 1포기당 굵은 소금 100g을 중간 중간에 또 다시 넣고 4~5시간 가량 재차 절이는 배추절임단계(2); First pickle 10 cabbages in 30kg of water with 3kg of coarse salt dissolved in them for 15 minutes, then cut the pickled cabbages in half and add 100g of coarse salt for each cabbage again in the middle and pickle them again for 4~5 hours. Pickling cabbage step (2);
배추 잎 사이의 소금을 털어내어 제거하는 소금제거단계(3);A salt removal step (3) of removing the salt between the cabbage leaves;
미네랄이온 활성수 (상기 제조예 1에서 제조한 것) 20L에 굵은 소금 50g을 넣은 소금물에 다시멸치와 마른 밴댕이를 각각 50g씩을 넣어 8-12분가량 더 끓인 후 건져내고 식혀 다시국물을 만들고, 이것에 홍고추 100g, 설탕 200g, 마늘 100g, 멸치 액젓 40g과 함께 섞어 배합하는 양념소스 생성단계(4); In 20L of mineral ion activated water (prepared in Preparation Example 1), add 50g each of anchovies and dried dandelion in 20L of salt water containing 50g of coarse salt, boil for 8-12 minutes, and then drain and cool to make dashi soup. A seasoning sauce generation step (4) of mixing with 100 g of red pepper, 200 g of sugar, 100 g of garlic, and 40 g of anchovy fish sauce;
1kg의 무 5개를 채로 썰어 굵은 소금 100g을 넣어 섞고, 절인 배추를 1~2㎝크기로 썰어서 양념소스와 함께 저장하는 숙성단계(5);A ripening step (5) of slicing 5 1kg radish, adding 100g of coarse salt, mixing, and slicing the pickled cabbage into 1~2cm size and storing it with seasoning sauce;
상기의 일반적인 물김치의 조성 총 중량%에 대하여 버섯류 추출물(영지버섯, 차가버섯, 상황버섯 각 1 중량%) 3 중량%, 한약재 추출물(인삼 1 중량%, 감초 2 중량%, 당귀, 황기, 구기자, 오미자 각 0.5 중량%) 5 중량%, 허브 추출물(마테, 가르시니아 캄보지아, 시서스, 핑거루트 각 1.5 중량%) 6 중량%, 분말류(카카오닙스, 비타민나무열매, 레몬밤 , 스테비아 각 0.5 중량%) 2 중량%, 소금 2중량%을 상기 숙성단계(5)를 통해 제조된 물김치에 첨가하는 단계(6); 3% by weight of mushroom extract (1% by weight each of reishi mushroom, chaga mushroom, and Sangha mushroom), herbal extract (ginseng 1% by weight, licorice, 2% by weight, Angelica asiatica, Astragalus, Goji berry) with respect to the total weight% of the general water kimchi , 0.5% by weight each of Schisandra) 5% by weight, herbal extracts (Mate, Garcinia cambogia, cissus, and finger root each 1.5% by weight) 6% by weight, powders (Cacao nibs, vitamin fruit, lemon balm, stevia 0.5% each) %) adding 2% by weight and 2% by weight of salt to the water kimchi prepared through the aging step (5) (6);
이상의 단계를 거쳐 제조한 물김치를 상온(섭씨 20도)에서 3일간 숙성시켜 본 발명의 물김치 조성물을 최종 제조하였다. The water kimchi prepared through the above steps was aged at room temperature (20 degrees Celsius) for 3 days to finally prepare the water kimchi composition of the present invention.
[비교예 1: 배추를 원료로 한 일반적인 물김치 제조] [Comparative Example 1: Preparation of general water kimchi using Chinese cabbage as a raw material]
배추 10포기, 양파 6개, 홍고추 100g, 무 5개, 생강 100g, 다시멸치 200g, 마른밴댕이 200g, 마늘 100g ,설탕 200g, 멸치 액젓 40g을 준비하는 원료준비단계(1); 10 Chinese cabbage, 6 onion, 100g red pepper, 5 radish, 100g ginger, 200g dried anchovy, 200g dried anchovies, 100g garlic, 200g sugar, 40g anchovy fish sauce preparation step (1);
굵은 소금 3㎏을 녹인 물 30kg에 10포기의 배추를 15분가량 1차 절인 다음, 절인 배추를 2등분한 후 배추 1포기당 굵은 소금 100g을 중간 중간에 또 다시 넣고 4~5시간가량 재차 절이는 배추절임단계(2); First pickle 10 cabbages in 30kg of water with 3kg of coarse salt dissolved in them for 15 minutes, then cut the pickled cabbage in half and add 100g of coarse salt for each cabbage again in the middle and pickle it again for 4~5 hours. Pickling cabbage step (2);
배추 잎 사이의 소금을 털어내어 제거하는 소금제거단계(3);A salt removal step (3) of removing the salt between the cabbage leaves;
생수 (시판되는 J사제품) 20L에 굵은 소금 50g을 넣은 소금물에 다시멸치와 마른 밴댕이를 각각 50g씩을 넣어 8-12분가량 더 끓인 후 건져내고 식혀 다시국물을 만들고, 이것에 홍고추 100g, 설탕 200g,마늘 100g, 멸치 액젓 40g과 함께 섞어 배합하는 양념소스 생성단계(4); In 20L of bottled water (commercially available from J Company), add 50g of each anchovy and 50g of dried dandelion to 20L of brine and boil it for 8-12 minutes, then drain and cool to make dashi soup, add 100g red pepper, 200g sugar, A seasoning sauce generation step (4) of mixing with 100 g of garlic and 40 g of anchovy fish sauce;
1kg 무 5개를 채로 썰어 굵은 소금 100g을 넣어 섞고, 절인 배추를 1~2㎝크기로 썰어서 양념소스와 함께 저장하는 단계(5);Cut 5 1kg radish into shreds, mix with 100g of coarse salt, and cut the pickled cabbage into 1~2cm size and store it with the seasoning sauce (5);
이상의 단계를 거쳐 제조한 물김치를 상온(섭씨 20도)에서 3일간 숙성시켜 비교예 1의 물김치를 제조하였다. Water kimchi prepared through the above steps was aged at room temperature (20 degrees Celsius) for 3 days to prepare water kimchi of Comparative Example 1.
[비교예 2: 배추를 원료로 한 미네랄이온활성수 사용 물김치 제조] [Comparative Example 2: Production of water kimchi using mineral ion activated water using Chinese cabbage as a raw material]
배추 10포기, 양파 6개, 홍고추 100g, 무 5개, 생강 100g, 다시멸치 200g, 마른밴댕이 200g, 마늘 100g ,설탕 200g, 멸치 액젓 40g을 준비하는 원료준비단계(1); 10 Chinese cabbage, 6 onion, 100g red pepper, 5 radish, 100g ginger, 200g dried anchovy, 200g dried anchovies, 100g garlic, 200g sugar, 40g anchovy fish sauce preparation step (1);
굵은 소금 3㎏을 녹인 물 30kg에 10포기의 배추를 15분가량 1차 절인 다음, 절인 배추를 2등분한 후 배추 1포기당 굵은 소금 100g을 중간 중간에 또 다시 넣고 4~5시간 가량 재차 절이는 배추절임단계(2); First pickle 10 cabbages in 30kg of water with 3kg of coarse salt dissolved in them for 15 minutes, then cut the pickled cabbages in half and add 100g of coarse salt for each cabbage again in the middle and pickle them again for 4~5 hours. Pickling cabbage step (2);
배추 잎 사이의 소금을 털어내어 제거하는 소금제거단계(3);A salt removal step (3) of removing the salt between the cabbage leaves;
미네랄이온 활성수 (제조예 1 제조) 20L에 굵은 소금 50g을 넣은 소금물에 다시멸치와 마른 밴댕이를 각각 50g씩을 넣어 8-12분가량 더 끓인 후 건져내고 식혀 다시국물을 만들고, 이것에 홍고추 100g, 설탕 200g, 마늘 100g, 멸치 액젓 40g과 함께 섞어 배합하는 양념소스 생성단계(4); In 20L of mineral ion activated water (prepared in Preparation Example 1), add 50g each of anchovy and dried dandelion to 20L of brine with 50g of coarse salt, boil for 8-12 minutes, remove and cool to make dashi soup, add 100g of red pepper and sugar 200g, 100g of garlic, and 40g of anchovy fish sauce and a seasoning sauce generation step (4);
1kg 무 5개를 채로 썰어 굵은 소금 100g을 넣어 섞고, 절인 배추를 1~2㎝ 크기로 썰어서 양념소스와 함께 저장하는 단계(5);A step (5) of slicing 5 1kg radishes, adding 100g of coarse salt, mixing them, and cutting the pickled cabbage into 1~2cm pieces and storing them with the seasoning sauce (5);
이상의 단계를 거쳐 제조한 물김치를 상온(섭씨 20도)에서 3일간 숙성시켜 비교예 2의 물김치를 제조하였다. Water kimchi prepared through the above steps was aged at room temperature (20 degrees Celsius) for 3 days to prepare water kimchi of Comparative Example 2.
[실험예 1: 본 발명 배추 물김치 조성물의 관능평가에 의한 기호도 테스트][Experimental Example 1: Preference test by sensory evaluation of the present invention cabbage water kimchi composition]
본 실험에서는 본 발명 배추 물김치 및 비교예 1, 2에서 제조한 물김치의 맛에 대한 관능평가를 실시하여 각 항목에 대하여 기호도를 비교하였다. 20대∼40대 여성으로 관능검사를 실시하였고, 5점 척도법(5점:아주 좋다, 4점: 좋다, 3점;보통이다, 2점: 나쁘다, 1점:아주 나쁘다)으로 평가하였다. 관능검사항목으로는 담백한 맛, 감칠 맛, 청량감, 기호도를 평가하여, 분산분식 방법(ANOVA: analysis of variance)으로 5% 수준의 Duncan’s multiple range test에 의해 각 항목의 유의적인 차이를 정량화하였다. 실험 결과는 하기 표 1과 같았다. In this experiment, sensory evaluation was performed on the taste of Chinese cabbage water kimchi according to the present invention and water kimchi prepared in Comparative Examples 1 and 2, and the preferences were compared for each item. A sensory test was performed on women in their 20s to 40s, and evaluation was performed on a 5-point scale (5 points: very good, 4 points: good, 3 points; average, 2 points: bad, 1 point: very bad). As sensory test items, light taste, umami taste, coolness, and preference were evaluated, and the significant difference of each item was quantified by Duncan's multiple range test at the 5% level using the analysis of variance (ANOVA) method. The experimental results are shown in Table 1 below.
항목
Item
담백한 맛
mild taste
감칠 맛
umami
청량감
refreshment
기호도
symbol
실험 결과, 실시예 1의 물김치는 보통의 물김치에 미네랄이온활성수를 사용한 비교예 2에 비하여 담백한 맛, 감칠 맛, 청량감, 기호도 모든 항목에서 다소 떨어지지만, 보통의 물(생수)를 사용한 백김치에 비하여는 크게 뒤떨어지지 않는 비슷한 효과를 나타내었다. 이러한 결과를 나타내는 이유는 다양한 여러 가지의 재료가 다소 텁텁한 맛이 있으나, 약수성분의 미네랄이온활성수가 풍미를 일으키는 요인으로 보이고, 결론적으로 기능성을 크게 부가시킨 것에 비하여 맛과 풍미의 저하는 무시해도 좋을 수준인 것으로 확인되었다.As a result of the experiment, the water kimchi of Example 1 was slightly inferior in all items in light taste, umami taste, refreshing feeling, and preference compared to Comparative Example 2 in which mineral ion activated water was used in ordinary water kimchi, but ordinary water (mineral water) was used. Compared to white kimchi, it showed a similar effect, not far behind. The reason for showing this result is that various materials have a somewhat bitter taste, but mineral ion activated water in the mineral water component seems to be a factor causing the flavor, and in conclusion, the decrease in taste and flavor is negligible compared to the fact that functionality is greatly added. level was confirmed.
[실험예 2: 본 발명 배추 물김치 조성물의 체중 감량 효능 테스트][Experimental Example 2: Weight loss efficacy test of the present invention cabbage water kimchi composition]
본 실험에서는 본 발명 배추 물김치 조성물의 체중 감량 효능을 비교예 1∼2의 조성물과 비교하고자 하였다. In this experiment, the weight loss efficacy of the cabbage water kimchi composition of the present invention was compared with the compositions of Comparative Examples 1 and 2.
20-40대의 여성 30명을 대상으로 하여 실험을 수행하였다. 실험은 4주 동안 진행되었으며, 참가 인원은 비교예 물김치 두 종류를 섭취하는 각 10명씩 총 20명과 실시예 1에서 제조된 본 발명 물김치 조성물을 섭취하는 10명으로 구성하였다. 30명의 실험자에게 주의사항을 전달해 실험기간 동안에는 음주와 무리한 일을 하지 않게 하였다. 실험 기간 4주 동안 완전 단식을 하면서, 취침 전 1일 1회 물김치 500g(건더기 고형분 300g 포함)을 섭취하게 하였다. 실험 결과는 하기 표 2와 같았다. The experiment was performed on 30 women in their 20s and 40s. The experiment was carried out for 4 weeks, and the participants consisted of 10 people each consuming two types of water kimchi of the comparative example, a total of 20 people, and 10 people consuming the water kimchi composition of the present invention prepared in Example 1. Precautions were given to 30 experimenters so that they did not drink alcohol or do excessive work during the experiment period. During complete fasting for 4 weeks during the experiment, 500g of water kimchi (including 300g of solids) was ingested once a day before bedtime. The experimental results are shown in Table 2 below.
실험자의 몸무게 평균 변화량 (kg)
Average change in body weight of the experimenter (kg)
실험군
experimental group
실시예 1
Example 1
비교예 1
Comparative Example 1
(3명 참여)-1.7
(3 participants)
비교예 2
Comparative Example 2
(4명 참여)-1.8
(4 participants)
실험 결과, 본 발명의 실시예 1을 섭취한 군에서 4주후 10kg에 가까운 뛰어난 체중감량 효과를 나타내었고, 4주후 건강에 전혀 이상이 없었다. 하지만, 비교예 1은, 처음 첫 주에 포기한 사람이 10명 중 7명이었고, 3명 만이 7일 동안 실험을 수행하였다. 하지만, 그 후 3명도 모두 포기하였고, 결국 이 3명의 7일(1주) 간 체중감량 데이터만 산출하였다. 비교예 2에서도 10명 중 6명이 7일전에 중도에 포기하여 4명의 첫주 체중감량 데이터만을 산출하였다.As a result of the experiment, the group taking Example 1 of the present invention exhibited an excellent weight loss effect of close to 10 kg after 4 weeks, and there was no abnormality in health after 4 weeks. However, in Comparative Example 1, 7 out of 10 people gave up in the first week, and only 3 people performed the experiment for 7 days. However, after that, all three people gave up, and in the end, only weight loss data for these three people was calculated for 7 days (1 week). In Comparative Example 2, 6 out of 10 people gave up halfway 7 days ago, so only the first week weight loss data of 4 people was calculated.
이와 같은 결과로부터 본 발명 다이어트 물김치 조성물이 건강에 문제를 일으키지 않으면서도, 지속적인 단식 다이어트를 가능하게 하여 확실하게 체중을 감량하는 것으로 확인되었다. From these results, it was confirmed that the diet water kimchi composition of the present invention does not cause health problems, and enables a continuous fasting diet to reliably lose weight.
Claims (4)
상기 단계 (a)의 숙성 후, 영지버섯 추출물, 차가버섯 추출물, 상황버섯 추출물, 인삼 추출물, 당귀 추출물, 감초 추출물, 황기 추출물, 구기자 추출물, 오미자 추출물, 마테 추출물, 가르시니아 캄보지아 추출물, 시서스 추출물, 핑거루트 추출물, 카카오닙스 분말, 비타민나무열매 분말, 레몬밤 분말 및 스테비아 분말을 포함하는 다이어트 성분을 상기 단계 (a)에서 제조한 물김치에 첨가하고 숙성하는 단계 (b);를 포함하고,
상기 다이어트 성분은 상기 단계 (a)에서 제조한 물김치의 총 중량 기준으로 9.5~22.5 중량% 첨가되되, 영지버섯 추출물 0.5~1.5중량%, 차가버섯 추출물 0.5~1.5중량%, 상황버섯 추출물 0.5~1.5 중량%, 인삼 추출물 0.5~1.5중량%, 감초 추출물 1.5~2.5중량%, 당귀 추출물 0.25~0.75 중량%, 황기 추출물 0.25~0.75 중량%, 구기자 추출물 0.25~0.75 중량%, 오미자 추출물 0.25~0.75 중량%, 마테 추출물 1.0~2.0 중량%, 가르시니아 캄보지아 추출물 1.0~2.0 중량%, 시서스 추출물 1.0~2.0 중량%, 핑거루트 추출물 1.0~2.0 중량%, 카카오닙스 분말 0.25~0.75 중량%, 비타민나무열매 분말 0.25~0.75 중량%, 레몬밤 분말 0.25~0.75 중량% 및 스테비아 분말 0.25~0.75 중량% 첨가하는 것을 특징으로 하는 다이어트 물김치의 제조방법.
A step (a) of adding pickled vegetables to the seasoning to prepare and ripen water kimchi;
After the aging of step (a), reishi mushroom extract, chaga mushroom extract, situation mushroom extract, ginseng extract, angelica extract, licorice extract, astragalus extract, goji berry extract, omija extract, mate extract, garcinia cambogia extract, cissus extract, A step (b) of adding a diet component including finger root extract, cacao nibs powder, vitamin tree fruit powder, lemon balm powder and stevia powder to the water kimchi prepared in step (a) and aging (b);
The diet component is added 9.5-22.5% by weight based on the total weight of the water kimchi prepared in step (a), 0.5-1.5% by weight of reishi mushroom extract, 0.5-1.5% by weight of chaga mushroom extract, 0.5-1.5% by weight of Sangha mushroom extract 1.5% by weight, ginseng extract 0.5 to 1.5% by weight, licorice extract 1.5 to 2.5% by weight, Angelica extract 0.25 to 0.75% by weight, Astragalus extract 0.25 to 0.75% by weight, Goji berry extract 0.25 to 0.75% by weight, Schisandra extract 0.25 to 0.75% by weight %, mate extract 1.0-2.0 wt%, garcinia cambogia extract 1.0-2.0 wt%, cissus extract 1.0-2.0 wt%, finger root extract 1.0-2.0 wt%, cacao nibs powder 0.25-0.75 wt%, vitamin tree fruit powder 0.25 to 0.75% by weight, 0.25 to 0.75% by weight of lemon balm powder, and 0.25 to 0.75% by weight of stevia powder.
절임채소는,
배추, 양배추, 시금치, 무, 순무, 열무, 오이, 당근, 쑥갓, 갓, 파프리카, 콜라비, 파, 마늘, 셀러리, 파슬리, 참외, 참마, 머위, 두릅, 죽순, 아스파라거스, 양파, 토마토, 가지, 박 및 호박 중 선택되는 어느 하나를 소금에 절인 것을 특징으로 하는 다이어트 물김치의 제조방법.
According to claim 1,
pickled vegetables,
Chinese cabbage, cabbage, spinach, radish, turnip, radish, cucumber, carrot, green radish, gat, paprika, kohlrabi, green onion, garlic, celery, parsley, melon, yam, coltsfoot, elm, bamboo shoot, asparagus, onion, tomato, eggplant , a method of producing a diet water kimchi, characterized in that any one selected from gourd and pumpkin is salted.
상기 양념액은,
구리, 아연, 은, 셀레늄, 게르마늄을 양극으로 사용하여 물을 전기분해하여 제조된 구리 이온, 아연 이온, 은 이온, 셀레늄 이온, 게르마늄 이온을 함유한 미네랄 이온 수용액에, 양념을 첨가하여 제조된 것을 특징으로 하는 다이어트 물김치의 제조방법.
According to claim 1,
The seasoning is
It is prepared by adding seasoning to an aqueous solution of mineral ions containing copper ions, zinc ions, silver ions, selenium ions, and germanium ions prepared by electrolysis of water using copper, zinc, silver, selenium, and germanium as an anode. A method of manufacturing diet water kimchi, characterized in that it is
상기 단계 (b)의 숙성은,
상온에서 2~4일 동안 수행하는 것을 특징으로 하는 다이어트 물김치의 제조방법.
According to claim 1,
The aging of step (b) is,
A method for producing diet water kimchi, characterized in that it is carried out at room temperature for 2 to 4 days.
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Title |
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대한민국 특허등록번호 제1013473320000호 (2013.12.26)에는, 끓인 사과 식초 용액에서 블랜칭(blanching) 한 더덕에, 소를 넣고, 찹쌀가루 죽과 물엿을 혼합한 물에서 숙성시킨 후, 자색 갓 물김치 국물에 담근 더덕 물김치를 제공한다. 또한, 상기 더덕 물김치를 제조하는 방법으로, 10%(v/v) 사과 식초 용액을 가열하고 그 가열된 용액에 칼집 낸 더덕을 넣어 블랜칭하는 단계; 상기 블랜칭한 더덕을 냉각시키는 단계; 상기 냉각시킨 더덕의 칼집 부위에 소를 넣는 단계; 상기 소를 넣은 더덕을 3% 물엿 용액에 넣고 실온에서 숙성시키는 단계; 1-2% 찹쌀가루 죽을 끓여 식히고, 상기 더덕에 부어 숙성을 촉진하는 단계; 및 상기 숙성시킨 더덕을, 자색 갓으로 맛과 색을 낸 국물에 넣는 단계를 포함하는 흰색의 더덕과 붉고 노란색, 초록색의 소와 와인 색 국물의 시각적인 요소가 가미된 더덕 물김치 제조방법이 기재되어 있다. |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
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KR102412161B1 (en) * | 2022-02-23 | 2022-06-22 | 박우연 | A manufacturing method for saffron kimchi and the kimchi manufactured by thereof method |
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