KR19990037875A - a drink manufacture-device - Google Patents
a drink manufacture-device Download PDFInfo
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- KR19990037875A KR19990037875A KR1019990004292A KR19990004292A KR19990037875A KR 19990037875 A KR19990037875 A KR 19990037875A KR 1019990004292 A KR1019990004292 A KR 1019990004292A KR 19990004292 A KR19990004292 A KR 19990004292A KR 19990037875 A KR19990037875 A KR 19990037875A
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- South Korea
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- extract
- fruit
- extracted
- cactus
- filtering
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Links
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 25
- 238000000034 method Methods 0.000 claims abstract description 23
- 241000219357 Cactaceae Species 0.000 claims abstract description 15
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 12
- 238000001914 filtration Methods 0.000 claims abstract description 12
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 7
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 6
- WPYMKLBDIGXBTP-UHFFFAOYSA-N benzoic acid Chemical compound OC(=O)C1=CC=CC=C1 WPYMKLBDIGXBTP-UHFFFAOYSA-N 0.000 claims abstract description 6
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 6
- 238000004519 manufacturing process Methods 0.000 claims abstract description 6
- 238000005406 washing Methods 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 239000000203 mixture Substances 0.000 claims abstract description 5
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims abstract description 3
- 239000005711 Benzoic acid Substances 0.000 claims abstract description 3
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 3
- 229930091371 Fructose Natural products 0.000 claims abstract description 3
- 239000005715 Fructose Substances 0.000 claims abstract description 3
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims abstract description 3
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 3
- 239000000654 additive Substances 0.000 claims abstract description 3
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims abstract description 3
- 235000010233 benzoic acid Nutrition 0.000 claims abstract description 3
- 235000019987 cider Nutrition 0.000 claims abstract description 3
- 239000012141 concentrate Substances 0.000 claims abstract description 3
- 239000000796 flavoring agent Substances 0.000 claims abstract description 3
- 235000019634 flavors Nutrition 0.000 claims abstract description 3
- 235000012907 honey Nutrition 0.000 claims abstract description 3
- 239000004310 lactic acid Substances 0.000 claims abstract description 3
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 3
- 239000001630 malic acid Substances 0.000 claims abstract description 3
- 235000011090 malic acid Nutrition 0.000 claims abstract description 3
- 238000002156 mixing Methods 0.000 claims abstract description 3
- 238000007789 sealing Methods 0.000 claims abstract description 3
- 235000019154 vitamin C Nutrition 0.000 claims abstract description 3
- 239000011718 vitamin C Substances 0.000 claims abstract description 3
- 241000196324 Embryophyta Species 0.000 claims description 5
- 238000005520 cutting process Methods 0.000 claims description 3
- 239000000428 dust Substances 0.000 claims 1
- 235000013361 beverage Nutrition 0.000 abstract description 9
- 239000002994 raw material Substances 0.000 abstract description 3
- 239000003054 catalyst Substances 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N phenol group Chemical group C1(=CC=CC=C1)O ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 239000001054 red pigment Substances 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- MYVIATVLJGTBFV-UHFFFAOYSA-M thiamine(1+) chloride Chemical compound [Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N MYVIATVLJGTBFV-UHFFFAOYSA-M 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
- A23L21/25—Honey; Honey substitutes
-
- 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
-
- 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
- A23L33/15—Vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/70—Vitamins
- A23V2250/708—Vitamin C
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/14—Extraction
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Botany (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
본 발명은 선인장의 열매(백년초)를 원료로한 음료제조방법에 관한 것으로, 특히 선인장의 열매에서 추출되는 추출액을 이용한 음료를 제조하여 건강음료로 마실수 있도록 한 선인장의 열매를 원료로한 음료제조방법에 관한 것으로 이는 선인장의 열매를 이용한 피가공물을 구연산이 0.2% 첨가된 상태에서 50℃로 가열된 온수에서 약 12시간에 걸쳐 열매에 함유되어 있는 엑기스를 1차로 추출하고 2차로 온수의 온도를 약80℃로 높여 준 상태에서 5분간에 걸쳐 열매에 함유되어 있는 엑기스가 완전히 추출될수 있도록 하는 추출액 추출공정과; 상기의 공정을 거친 피가공물을 여과기를 통과시켜 추출된 추출액과 찌꺼기를 분리시켜 순수한 추출액만을 걸러주도록 하는 여과공정과; 상기의 공정을 거치면서 추출된 추출액 84.006%에 벌꿀 7%, 고과당 7%, 사과농축액 1%, 사과산 0.45%, 안식향산 0.05%, 젖산 0.08%, 비타민C 0.2%, 사이다향 0.014%를 혼합시켜 주는혼합공정과; 상기의 공정을 거치면서 여러가지의 혼합물이 혼합된 상태에서 이들의 가공품을 2차 3차에 걸쳐 여과시켜 주므로서, 첨가물에 함유되어 있는 각종의 찌꺼기를 완전히 걸러내어 순수한 음료만이 추출될수 있도록 하는 2차여과공정과; 상기의 공정을 거치면서 생산된 가공품을 용기에 충진및 밀봉시켜 준 상태에서 80℃의 온도를 유지하고 있는 살균실내에서 약 20분간에 걸쳐 살균처리 준뒤 이를 약20℃의 저온에서 세척 주므로서 고유의 색상을 장기간 유지할수 있도록 하는 살균및 세척공정을 거치면서 생산되는 것을 특징으로한다.The present invention relates to a beverage production method using the fruit of the cactus (baeknyeoncho) as a raw material, in particular, a beverage production method using the fruit of the cactus which is made from beverages extracted from the fruit of the cactus and drinkable as a healthy beverage. This is to extract the extract contained in the fruit for about 12 hours in the hot water heated to 50 ℃ with 0.2% citric acid added to the workpiece using the fruit of the cactus, and the temperature of the hot water to the second An extract extracting step of extracting the extract contained in the fruit completely over a period of 5 minutes while raising the temperature to 80 ° C; A filtration step of filtering the processed product through the filter to separate the extracted extract and debris and filtering only the pure extract; 84.006% of the extract extracted through the above process, honey 7%, high fructose 7%, apple concentrate 1%, malic acid 0.45%, benzoic acid 0.05%, lactic acid 0.08%, vitamin C 0.2%, cider flavor 0.014% Mixing process; Through the above process, while filtering the processed products through the second and third stages in the state of the mixture of various mixtures, it is possible to completely filter out the various residues contained in the additives so that only pure drinks can be extracted. Secondary filtration process; The processed product produced through the above process is sterilized for about 20 minutes in a sterilization chamber maintaining a temperature of 80 ° C. in a state of filling and sealing the container, and then washed at a low temperature of about 20 ° C. Characterized in that it is produced during the sterilization and washing process to maintain the color for a long time.
Description
본 발명은 선인장의 열매(백년초)를 원료로한 음료제조방법에 관한 것으로, 특히 선인장의 열매에서 추출되는 추출액을 이용한 음료를 제조하여 건강음료로 마실수 있도록 한 선인장의 열매를 원료로한 음료제조방법에 관한 것이다.The present invention relates to a beverage production method using the fruit of the cactus (baeknyeoncho) as a raw material, in particular, a beverage production method using the fruit of the cactus which is made from beverages extracted from the fruit of the cactus and drinkable as a healthy beverage. It is about.
일반적으로, 선인장은 일명 백년초라 불리우는 자생식물로서 제주도 기념물 제35호로 지정되어 있는 식물이다.Generally, a cactus is a plant designated as Jeju Island Monument No. 35 as a native plant called aka centennial.
상기의 선인장은 노화억제, 항암 효과가 있는 페놀성 물질(Phenolio)과 플라노 노이드(Flavonoide)가 다른 과채류보다 다량 함유되어 있어 변비치료,이뇨작용, 장운동성활성화, 식용촉진및 기의 흐름과 혈액순환 등에 효과가 있는 식이 섬유가 있으나, 상기의 선인장을 이용한 건강음료가 개발되지 않았다.The cactus contains phenolic substance (Phenolio) and flanoide, which have anti-aging and anti-cancer effects, compared to other fruits and vegetables. There is a dietary fiber that is effective in circulation, but the health drink using the cactus has not been developed.
또한, 최근에는 여러종류의 건강음료가 개발 생산되어 많은 사람들이 섭취하고 있어 다양한 건강음료를 연구 개발하고 있는 것이다.In addition, in recent years, many types of health drinks have been developed and produced, and many people are consuming research and development of various health drinks.
따라서, 본 발명은 자생식물인 선인장의 열매에서 추출되는 추출액을 주 원료로 하여 건강식품을 제조하여 많은 사람들이 편리하게 섭취할수 있도록 하는 목적이 있는 것이다.Therefore, the present invention has an object of making a health food by using the extract extracted from the fruit of the cactus which is a native plant as a main raw material so that many people can conveniently consume.
이하, 본 발명의 제조방법을 실시예에 의해 구체적으로 설명하면 다음과 같다.Hereinafter, the production method of the present invention will be described in detail by way of examples.
제1공정(세척및 절단공정)1st process (washing and cutting process)
자생식물인 선인장의 열매(일명 백년초)를 채취하여 열매에 묻어있는 먼지및 각종의 이물질을 깨끗이 세척시켜 준뒤 일정한 크기로 절단시켜 준다.The fruit of the cactus, a native plant (aka centennial herb) is collected, and the dirt and various foreign matters on the fruit are washed cleanly and cut to a certain size.
제2공정(추출액 추출공정)2nd process (extract extraction process)
상기 제1공정을 거치면서 깨끗이 세척되고 일정한 크기로 절단된 가공물을 50℃로 가열된 온수에서 약 12시간에 걸쳐 열매에 함유되어 있는 엑기스를 1차로 추출하게 되는데, 이때 구연산을 약 0.2% 첨가시켜 주면 상기의 구연산이 촉매 역활을 하여 열매에 함유되어 있는 엑기스 추출의 촉매 역활을 하므로서, 짧은 시간내에 열매에 함유되어 있는 엑기스를 추출시켜 준뒤, 온수의 온도를 약80℃로 높여 준 상태에서 5분간에 걸쳐 열매에 함유되어 있는 엑기스가 완전히 추출될수 있도록 한다.The first step is to extract the extract contained in the fruit for about 12 hours in the hot water heated to 50 ℃ cleanly processed and cut to a certain size during the first process, at this time by adding about 0.2% citric acid When citric acid acts as a catalyst, it acts as a catalyst for extracting the extract contained in the fruit. After extracting the extract contained in the fruit within a short time, the temperature of the hot water is raised to about 80 ° C for 5 minutes. Allow the extract in the fruit to be completely extracted.
제3공정(1차여과공정)3rd process (1st filtration process)
상기 제2공정을 거치면서 열매에 함유되어 있는 엑기스의 추출이 완료되면, 이들을 여과기를 거쳐 열매로 부터 추출된 엑기스와 열매의 찌꺼기를 분리시켜 순순한 엑기스만이 모여질수 있도록 한다.When the extraction of the extract contained in the fruit is completed during the second process, the extract extracted from the fruit through a filter to separate the residue of the fruit so that only the pure extract can be collected.
제4공정(혼합공정)4th process (mixing process)
상기 제3공정을 거치면서 추출된 추출액 84.006%에 벌꿀 7%, 고과당 7%, 사과농축액 1%, 사과산 0.45%, 안식향산 0.05%, 젖산 0.08%, 비타민C 0.2%, 사이다향 0.014%를 혼합시켜 준다.84.006% of the extracted extract from the third step is mixed with honey 7%, high fructose 7%, apple concentrate 1%, malic acid 0.45%, benzoic acid 0.05%, lactic acid 0.08%, vitamin C 0.2%, cider flavor 0.014% Let it be.
제5공정(2차여과)5th process (2nd filtration)
상기 제4공정을 거치면서 여러가지의 혼합물이 혼합된 상태에서 이들의 가공품을 2차 3차에 걸쳐 여과시켜 주므로서, 첨가물에 함유되어 있는 각종의 찌꺼기를 완전히 걸러내어 순수한 음료만이 추출될수 있도록 한다.Through the fourth process, the processed products are filtered through the second and third stages in a state where various mixtures are mixed, so that various residues contained in the additives are completely filtered out so that only pure beverage can be extracted. .
제6공정(충진및 밀봉공정)6th process (filling and sealing process)
제5공정을 거치면서 생성된 가공품을 자동화시스템에 의해 이송되는 용기내에 일정량씩 충진시켜 주고, 이어서 뚜껑을 밀봉시켜 준다.The processed product produced during the fifth process is filled in a predetermined amount into a container conveyed by the automation system, and then the lid is sealed.
제7공정(후 살균및 세척)7th process (post sterilization and washing)
상기 제6공정을 거치면서 용기내에 충진및 밀봉된 완제품을 80℃의 온도를 유지하고 있는 살균실내에서 약 20분간에 걸쳐 살균처리 준뒤 이를 약20℃의 저온에서 세척 주므로서 고유의 색상을 장기간 유지할수 있도록 한다.After the sixth step, the finished product filled and sealed in the container is sterilized for about 20 minutes in a sterilization chamber maintaining a temperature of 80 ° C. and then washed at a low temperature of about 20 ° C. to maintain its original color for a long time. Do it.
즉, 백년초의 적색소인 베타민색소는 열에 매우 약한면을 보여, 특히 80℃ 이상에서 급격한 색 변화를 보임에 따라 후살균및 저온 세척을 거치므로서 색상이 변하지 않고 고유의 색상을 그대로 유지할수 있도록 하는 것이다.In other words, betamin dye, a red pigment of baeknyeoncho, is very weak in heat, and especially after 80 ℃ or higher, it undergoes sterilization and low temperature washing so that the color does not change and maintains its own color. It is.
이상에서와 같이 본 발명은 선인장의 열매(백년초)를 이용하여 신선하고 맛있는 음료를 제공하게 되는 것이다.As described above, the present invention is to provide a fresh and delicious drink using the fruit of the cactus (baeknyeoncho).
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019990004292A KR19990037875A (en) | 1999-02-08 | 1999-02-08 | a drink manufacture-device |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019990004292A KR19990037875A (en) | 1999-02-08 | 1999-02-08 | a drink manufacture-device |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR19990037875A true KR19990037875A (en) | 1999-05-25 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1019990004292A KR19990037875A (en) | 1999-02-08 | 1999-02-08 | a drink manufacture-device |
Country Status (1)
| Country | Link |
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| KR (1) | KR19990037875A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20010106705A (en) * | 2000-05-23 | 2001-12-07 | 정점조 | A traditinonal liquor manufacturing method using optia fiacus midia(CACTUS) as principal ingredient |
| KR100451894B1 (en) * | 2002-08-20 | 2004-10-08 | 탐라야채마을영농조합법인 | Process for prepaing beverage of cactus extract |
| KR100452057B1 (en) * | 2002-03-16 | 2004-10-08 | 고영환 | Method for preparation of aseptic fruit powder of Opuntia ficus-india var. saboten and functional foods comprising the fruit powder prepared using the same |
| KR100454698B1 (en) * | 2002-04-22 | 2004-11-05 | 안승기 | Rice cake with cactus fruit and producing method thereof |
| KR100619425B1 (en) * | 2003-04-21 | 2006-08-31 | 윤선애 | Opuntia ficus-indica var.saboten health drink and cooking method thereof |
| KR100617499B1 (en) * | 2000-11-08 | 2006-09-04 | 주식회사농심 | Method for preparing functional extracts from Opunitia dillenii Haw |
| KR101149136B1 (en) * | 2010-07-16 | 2012-05-25 | 박정숙 | Manufacturing Method of Liquid Cactus Beverage |
-
1999
- 1999-02-08 KR KR1019990004292A patent/KR19990037875A/en not_active Application Discontinuation
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20010106705A (en) * | 2000-05-23 | 2001-12-07 | 정점조 | A traditinonal liquor manufacturing method using optia fiacus midia(CACTUS) as principal ingredient |
| KR100617499B1 (en) * | 2000-11-08 | 2006-09-04 | 주식회사농심 | Method for preparing functional extracts from Opunitia dillenii Haw |
| KR100452057B1 (en) * | 2002-03-16 | 2004-10-08 | 고영환 | Method for preparation of aseptic fruit powder of Opuntia ficus-india var. saboten and functional foods comprising the fruit powder prepared using the same |
| KR100454698B1 (en) * | 2002-04-22 | 2004-11-05 | 안승기 | Rice cake with cactus fruit and producing method thereof |
| KR100451894B1 (en) * | 2002-08-20 | 2004-10-08 | 탐라야채마을영농조합법인 | Process for prepaing beverage of cactus extract |
| KR100619425B1 (en) * | 2003-04-21 | 2006-08-31 | 윤선애 | Opuntia ficus-indica var.saboten health drink and cooking method thereof |
| KR101149136B1 (en) * | 2010-07-16 | 2012-05-25 | 박정숙 | Manufacturing Method of Liquid Cactus Beverage |
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