KR20010100557A - Method for manufacturing the health care food using garlic and the food - Google Patents

Abstract

The present invention relates to a health food manufacturing method using garlic; Raw material preparation process including the peeling and drying of garlic; A thermal processing step for removing odors; A grinding step of grinding the garlic from which the odor is removed by passing through the heat processing step; By a manufacturing method characterized in that it comprises a encapsulation process is filled in a capsule of the size easy to take the crushed garlic; There is provided a health food that enables those who are reluctant to ingest garlic for odor or spicy taste to easily and periodically ingest garlic and contribute to health promotion such as prevention of various diseases.

Description

Health food using garlic and its manufacturing method {Method for manufacturing the health care food using garlic and the food}

The present invention relates to a food manufacturing method, and more particularly, to a health food using garlic and a method of manufacturing the same.

Various health foods or supplements have been provided to modern people susceptible to pollution and various stresses. Such health foods are usually expensive products, and have been a cause of social discomfort.

On the other hand, there are many foods that are eaten by the general public, which are known to be particularly beneficial for health. These foods need to be taken periodically and can be supplied to some extent by a balanced diet. One such example is garlic.

Garlic (or Daesan) is a perennial plant of the family Liliaceae, which is a cultivated plant native to West Asia, and is used for seasoning or eaten in vivo, sliced by its unique smell and spicy taste.

The utility of garlic has been well known, the most important of which is to smooth the means of blood and increase the red blood cells to supply fresh blood to the body to keep the cells young. In addition, it is good for preventing cancer, heart disease, cerebrovascular disease and arteriosclerosis by improving blood vessel metabolism and smoothing blood flow. Garlic also has a strong antibacterial to antiviral function, and especially the garlic's antibacterial activity is known to be stronger than penicillin or tetramycin. Therefore, garlic also has a tonic action to improve the function of the intestine. Garlic also has a function of promoting hormone secretion, and is a widely known food for enhancing reproductive function.

About garlic, the herbaceous tree, "protects the weak body, heals dry mouth, cultivates cardiopulmonary bleeding, removes heat poison, lusters the skin, is beneficial for coldness,

... "and his efficacy is recorded.

The above-mentioned beneficial garlic is preferably taken 2-3 days a day for adults. However, in view of the eating habits of the general society, it is not easy to take garlic on the basis of the above criteria. The reason is that the general public often skips breakfast or replaces it with foods such as bread, and in the case of lunch, it is common to be reluctant to eat because of the smell of garlic.

An object of the present invention for the above problem is to provide a means for allowing to take the health benefits of garlic at all times. It is another object of the present invention to provide a health food and a method of manufacturing the same, by using garlic which eliminates the burden of eating and taking by removing the unique smell of garlic.

Another object of the present invention is to provide a health food using garlic which is more beneficial to health, and a method for producing the same by additionally and selectively adding a herbal ingredient and the like which are beneficial to health in addition to garlic.

1 is a process chart showing a health food manufacturing process using garlic according to the present invention.

2 is a block diagram of a heat processing apparatus for removing the smell of garlic.

3 is a schematic cross-sectional view of a capsule produced by the present invention.

Explanation of symbols on the main parts of the drawings

32; Thermal processing apparatus 34; Heating section

36; Conveyor

The above object, the raw material preparation process, including the peeling of garlic, drying; A grinding step of grinding the prepared raw garlic; It is achieved by a health food manufacturing method using the garlic and the health food, including the encapsulation process in which the crushed garlic is put into a capsule of an easy size to take.

According to another feature of the invention, the manufacturing method further comprises a heat processing step for removing the smell of garlic.

According to another feature of the present invention, the production method further includes an addition step of adding herbs or dried vegetables such as trichophyllum, cornus oil, wolfberry or Astragalus in an appropriate ratio in addition to garlic.

Hereinafter, each process will be described in more detail with reference to the accompanying drawings.

1 is a process chart showing a health food manufacturing process using garlic according to the present invention, Figure 2 is a block diagram of an odor removing device for removing the smell of garlic by the heat processing during the process, Figure 3 is a present invention It is sectional drawing of the capsule manufactured.

Garlic received from the production site (10) is subjected to the raw material preparation process (20). The raw material preparation process 20 basically consists of a washing process and a peeling process. The raw material preparation process may further include a freeze drying process. Thereby, the garlic raw material can be transferred to the following processing while maintaining the nutrients.

The manufacturing process according to the present invention further includes a garlic odor removal to weakening process (30). For reference, the smell of garlic comes from a protein called allicin. Aliin contained in garlic is volatile by the action of the enzyme alinaase and becomes allicin containing sulfur (S). Alinases react only when they are in contact with oxygen (O ₂ ), which means that garlic is odorous when the surface is scratched or ground.

Garlic odor removal method applied to the present invention is preferably by heat processing, which is to take advantage of the heat-sensitive enzyme properties. According to this, the temperature of the heat applied to the garlic is preferably about 70 ℃-120 ℃.

FIG. 2 shows a schematic configuration of the thermal processing apparatus 32 used in the odor removing process, and is composed of a conveyor 36 and a heating part 34. The heating unit 34 may be installed up and down with the upper surface 38 of the conveyor on which garlic is raised.

The heating process may be an electrothermal coil or may be of a type such as an electric or gas oven with warming equipment. Alternatively, infrared heating means may be used.

According to the present invention, the heating device may further include a vibration means for allowing heat to be evenly applied to garlic. The vibrator is a method widely used in general automation systems and its detailed description is omitted. According to this, the garlic transported on the conveyor is heated in an evenly unfolded state by vibration, and local pressing is prevented.

Heating or vibration may be replaced by the following means. That is, it may be composed of a large rotating cylinder which rotates at a uniform angular velocity and a heating means provided outside the rotating cylinder to form a space in which garlic is injected.

Garlic from which the odor has been removed by heating is cooled to room temperature so as to have an appropriate strength, and then is injected into the grinding process 40. Grinding process 40 is to crush the garlic to a particle size that is easy to encapsulate, this is also by a crusher generally employed.

According to another feature of the present invention, an addition step 50 for adding components other than garlic is further included. The ingredients to be added should basically be ones that do not attenuate the efficacy of garlic, and more preferably, be able to double its efficacy. Commonly cited ingredients may be herbal medicines such as trichophyllum, cornus, wolfberry or astragalus, and other vegetable ingredients such as pumpkin, onion or carrot, which are beneficial to health.

The mixing ratio of the added ingredients and garlic is about 2: 8, but it is not necessarily limited thereto. In addition, the product is based on garlic, but can be prepared in different additives or ratio according to age or the health of the consumer.

Examples that can be prepared by differently characterizing according to the additives and the addition ratio are as follows.

For men, it may be provided by including 30% of the tonic acid, lactation, mountain medicine, goji berry, raspberry or yin and yang gak. For women, it may be provided by including 20% safflower (구 花), goji berry or velvet (牧 丹皮). In addition, adolescents may be provided by including 20% of worms, kelp, and the like.

Garlic or garlic mixture through the addition process is subjected to a capsuling process (60). 3 is a schematic cross-sectional view thereof for clarifying the capsule body 64 according to the present invention. By tightly coupling in a cap method, the health food using garlic according to the present invention is filled in the capsule body 64 by the upper and lower capsules 64a and 64b forming a rectangular inner space. The encapsulation process omits detailed description as it may employ equipment commonly used in the pharmaceutical industry.

Finished encapsulation work is packaged in a predetermined unit is shipped 70. The unit packaging may be in a manner similar to conventional pills or encapsulated medications.

According to the present invention, infants reluctant to garlic can easily ingest garlic, which is advantageous. In addition, by allowing the common person who cannot ingest garlic by the smell of garlic or by irregular eating habits, it is possible to easily and periodically take, thereby contributing to the improvement of health, such as prevention of various diseases.

Claims (3)

Raw material preparation process including the peeling and drying of garlic; A thermal processing step for removing odors; A grinding step of grinding the garlic from which the odor is removed by passing through the heat processing step; Health food manufacturing method using a garlic, characterized in that it comprises a encapsulation process that is put into the capsule of the size easy to take the crushed garlic. The method of claim 1, further comprising an addition step of selectively adding and blending the dried herbal medicine, vegetables, and the like to the granular garlic which has been subjected to the grinding step. Capsules by the upper and lower capsules are coupled to each other in a capping manner to form a rectangular sealed space; Filled inside the capsule, the health food using garlic, characterized in that the odor is removed by heat processing and comprises a particulate garlic pulverized by a pulverizer.