KR20010114011A - Fresh vegetable juice made of aloe,kale or Angelica Keiskei Koidz and the method - Google Patents
Fresh vegetable juice made of aloe,kale or Angelica Keiskei Koidz and the method Download PDFInfo
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- KR20010114011A KR20010114011A KR1020000033869A KR20000033869A KR20010114011A KR 20010114011 A KR20010114011 A KR 20010114011A KR 1020000033869 A KR1020000033869 A KR 1020000033869A KR 20000033869 A KR20000033869 A KR 20000033869A KR 20010114011 A KR20010114011 A KR 20010114011A
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- 240000007124 Brassica oleracea Species 0.000 title claims abstract description 39
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 title claims abstract description 39
- 235000012905 Brassica oleracea var viridis Nutrition 0.000 title claims abstract description 39
- 235000011399 aloe vera Nutrition 0.000 title claims abstract description 39
- 238000000034 method Methods 0.000 title abstract description 9
- 241001105098 Angelica keiskei Species 0.000 title description 2
- 235000015192 vegetable juice Nutrition 0.000 title 1
- 235000021419 vinegar Nutrition 0.000 claims abstract description 33
- 239000000052 vinegar Substances 0.000 claims abstract description 33
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- -1 germanium Natural products 0.000 abstract description 2
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- XDKYBPGIBVMHHB-UHFFFAOYSA-N 4-Hydroxyderricin Natural products OC1=C(CC=C(C)C)C(OC)=CC=C1C(=O)C=CC1=CC=C(O)C=C1 XDKYBPGIBVMHHB-UHFFFAOYSA-N 0.000 description 1
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- KGZDKFWCIPZMRK-UHFFFAOYSA-N bergapten Natural products COC1C2=C(Cc3ccoc13)C=CC(=O)O2 KGZDKFWCIPZMRK-UHFFFAOYSA-N 0.000 description 1
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- 235000013372 meat Nutrition 0.000 description 1
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- SQBBOVROCFXYBN-UHFFFAOYSA-N methoxypsoralen Natural products C1=C2OC(=O)C(OC)=CC2=CC2=C1OC=C2 SQBBOVROCFXYBN-UHFFFAOYSA-N 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000007096 poisonous effect Effects 0.000 description 1
- MLMVLVJMKDPYBM-UHFFFAOYSA-N pseudoisopsoralene Natural products C1=C2C=COC2=C2OC(=O)C=CC2=C1 MLMVLVJMKDPYBM-UHFFFAOYSA-N 0.000 description 1
- 230000003716 rejuvenation Effects 0.000 description 1
- KZJWDPNRJALLNS-VJSFXXLFSA-N sitosterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CC[C@@H](CC)C(C)C)[C@@]1(C)CC2 KZJWDPNRJALLNS-VJSFXXLFSA-N 0.000 description 1
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- JZRWCGZRTZMZEH-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 1
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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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- 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
- A23V2250/15—Inorganic Compounds
- A23V2250/156—Mineral combination
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Plant Substances (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
본 발명은 알로에·케일 또는 신선초 등 야채를 주재료로 하여 담백하고 신선한 맛을 내는 야채녹즙을 제조하는 방법에 관한 것이다.The present invention relates to a method for producing vegetable green juice that has a light and fresh taste with vegetables such as aloe, kale or fresh vinegar as main ingredients.
종래 알로에·케일·신선초 등은 푸른색 채소 중에서도 산성체질을 알칼리성 체질로 바꾸는데 탁월한 효과가 있는 것으로 알려져왔다.Conventionally, aloe, kale, and fresh vinegar have been known to have an excellent effect in converting acidic constitution to alkaline constitution among green vegetables.
알로에의 유효성분은 약 80여종이 검출되어 있지만, 그 중에서도 건위전장 및 소화기 계통을 비롯한 각 내장에 작용하는 알로인. 알로에 에모딘과 강한 알카리성을 띠고 있는 육탄당(六炭糖)인 고분자 다당체, 향세균 및 항진균에 잘 돋는 알로에틴, 궤양에 작용하는 알로에 을신과 항종양 및 암 바이러스에 작용하는 알로미치니 등이 잘 알려지고 있는 바, 이러한 성분들은 각기 스스로의 효능을 발휘하면서도 동시에 딴 성분들과 결합하여 불가사의한 복합적 상승 효과를 나타내는 것으로 임상결과 속속 밝혀지고 있다.About 80 kinds of active ingredients of aloe are detected, but among them, aloes that act on each gut, including the gastrointestinal tract and the digestive system. Aloe emodine and high-alkali hexose sugar polysaccharides, aloetin, which is highly resistant to antibacterial and antifungal diseases, aloe erycine that acts on ulcers, and alomichini, which acts on antitumor and cancer viruses. As it is well known, these ingredients show their own efficacy and at the same time combine with other ingredients to reveal a mysterious complex synergistic effect.
케일은 비타민 A, B1, B2, C, D, U, E, M, K, 칼슘과 미네랄 등이 특히 풍부하고 양질의 단백질도 다량 구비되고 있는 것으로 보고되고 있다.Kale is reported to be particularly rich in vitamins A, B 1 , B 2 , C, D, U, E, M, K, calcium and minerals, and to high quality protein.
신선초는 옛부터 불로초라고 알려진 식물로서, 게르마늄을 비롯하여 여러종류의 비타민과 미네랄이 풍부하여, 고혈압·간장병·신경통 등 각종 성인병에 대한 민간 치료약으로 사용되어 왔으며, 최근 성인병이 점점 증가함에 따라 자연건강 식품으로도 관심이 더욱 높아지고 있다.Sinseoncho has been known as Bulchocho since ancient times, and it is rich in various kinds of vitamins and minerals including germanium, and has been used as a folk remedy for various adult diseases such as hypertension, liver disease and neuralgia. Interest is also increasing.
그러나 알로에·케일 또는 신선초 등의 이상과 같은 우수한 약리적 효능에도 불구하고, 종래 알로에·케일 또는 신선초 등의 야채를 생녹즙으로 섭취할 수 있도록 가공하려고 하는 경우, 특유의 역겹거나 그대로 먹기 거북한 독특한 맛 때문에 그 녹즙이 가령 인삼즙이나 다른 녹즙과 같이 대중적인 건강음료로서는 이용되지 못하였다.However, despite the excellent pharmacological effects such as aloe, kale or fresh vinegar, if you are trying to process vegetables such as aloe, kale or fresh vinegar as raw green juice, due to their peculiar disgusting or unpleasant taste The green juice was not used as a popular health drink such as ginseng juice or other green juices.
본 발명은 알로에·케일 또는 신선초 등을 음료로 이용하는데 있어서 종래 방법의 한계성을 해결하여, 즉 알로에·케일 또는 신선초 등의 특유의 역겹거나 그대로 먹기 거북한 독특한 맛을 제거하여, 알로에·케일 또는 신선초 등의 영양분과 약리적 효능을 충분히 발휘하는 건강음료- 알로에·케일 또는 신선초 등을 주재료로 하는 야채녹즙을 제조하는 방법을 제시하려는 것이다.The present invention solves the limitations of the conventional method in using aloe, kale, or fresh vinegar as a drink, that is, removes the peculiar disgusting or unpleasant unique taste of aloe, kale, or fresh vinegar, such as aloe, kale or fresh vinegar. Health drink that fully exhibits the nutrients and pharmacological effects of-Aloe, kale or fresh vinegar is to propose a method for producing a vegetable green juice mainly.
본 발명은, 전체 용량600 g을 기준으로 할때 ① 야채 (알로에·케일 또는 신선초 등) 5 g ~ 60 g ② 우유 또는 발효유 150 g ~ 500 g ③ 설탕 1 g ~ 5 g ④ 소금 0.5 g ~ 3 g ⑤ 생수 20 g ~ 100 g ⑥ 얼음 30 g ~ 150 g 의 재료들을 준비하는제1단계와, 이상의 재료들을 쥬스 믹서기에 함께 넣고, 1회에 2초 내지 30초씩 2회 내지 5회 정도 반복 분쇄하는제2단계로 구성되는 바, 이와 같은 공정을 거쳐 담백하고 신선한 맛을 내는 야채녹즙을 제조할 수 있다.The present invention is based on a total capacity of 600 g ① vegetables (aloe, kale or fresh vinegar) 5 g to 60 g ② milk or fermented milk 150 g to 500 g ③ sugar 1 g to 5 g ④ salt 0.5 g to 3 g ⑤ Bottled water 20 g ~ 100 g ⑥ The first step of preparing 30 g ~ 150 g of ice and put together the above ingredients in a juice blender, and pulverized 2 ~ 5 times 2 to 30 times at a time Consists of a second step , to produce a vegetable green juice that gives a light and fresh taste through this process.
본 발명에 의하면 알로에·케일 또는 신선초 등을 건강음료로 이용하는데 있어서 종래 방법의 한계성이 극복된다. 즉 신선초나 케일 또는 알로에 등의 역겹거나 먹기 거북한 독특한 맛이 제거되어, 알로에·케일 또는 신선초 등의 영양분과 약리적 효능을 그대로 발휘하는 건강음료 - 야채녹즙을 제조할 수 있다. 본 발명이 제공하는 방법으로 많은 사람들이 보다 쉽게 알로에·케일 또는 신선초 등을 재료로 하는 야채녹즙을 제조하여 상당기간 이를 음용할 경우, 건강한 사람은 물론이고, 건강상태가 좋지 않은 허약체질자에게도 정장·강장효과가 있어 원기를 회복하고 체력을 증진하는 효과를 볼 수 있다.According to the present invention, the limitation of the conventional method is overcome in using aloe kale or fresh vinegar as a health beverage. In other words, the disgusting or unpleasant unique taste of fresh vinegar, kale, or aloe is removed, and health beverages such as aloe, kale, or fresh vinegar and pharmacological effects can be produced. In the method provided by the present invention, many people more easily prepare vegetable green juice made of aloe, kale or fresh vinegar and drink it for a long time, and are suited to not only healthy people but also weak physical condition. · It has a tonic effect, which can restore energy and improve stamina.
Description
본 발명은 알로에·케일 또는 신선초 등 야채를 주재료로 하는, 담백하고 신선한 맛을 내는 야채녹즙 및 그 제조방법에 관한 것이다.BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a vegetable green juice having a light and fresh taste, and a method of producing the same, which contain vegetables such as aloe, kale or fresh vinegar as main ingredients.
종래 알로에·케일·신선초 등은 푸른색 채소 중에서도 산성체질을 알칼리성 체질로 바꾸는데 탁월한 효과가 있는 것으로 알려져왔다.Conventionally, aloe, kale, and fresh vinegar have been known to have an excellent effect in converting acidic constitution to alkaline constitution among green vegetables.
알로에의 유효성분은 약 80여종이 검출되어 있지만, 그 중에서도 건위전장 및 소화기 계통을 비롯한 각 내장에 작용하는 알로인. 알로에 에모딘과 강한 알카리성을 띠고 있는 육탄당(六炭糖)인 고분자 다당체, 향세균 및 항진균에 잘 돋는 알로에틴, 궤양에 작용하는 알로에 을신과 항종양 및 암 바이러스에 작용하는 알로미치니 등이 잘 알려지고 있는 바, 이러한 성분들은 각기 스스로의 효능을 발휘하면서도 동시에 딴 성분들과 결합하여 불가사의한 복합적 상승 효과를 나타내는 것으로 임상결과 속속 밝혀지고 있다.About 80 kinds of active ingredients of aloe are detected, but among them, aloes that act on each gut, including the gastrointestinal tract and the digestive system. Aloe emodine and high-alkali hexose sugar polysaccharides, aloetin, which is highly resistant to antibacterial and antifungal diseases, aloe erycine that acts on ulcers, and alomichini, which acts on antitumor and cancer viruses. As it is well known, these ingredients show their own efficacy and at the same time combine with other ingredients to reveal a mysterious complex synergistic effect.
특히 알로에는 독성과 부작용이 없을 뿐 아니라 각종 성인병과 X선조사 부작용 등 현대 의약이 안고 있는 여러 문제점을 해소시켜 줄 수 있는 효과가 있고, 특히 모든 내장의 기능을 향진시키면서 안정시키는 양면작용과 여러 병증에 동시 작용하는 복합효능이 있다. 독성이 전혀 없고, 복용해도 내성(耐性)이나 습관성이 없어, 연속 복용 하다가 중단해도 금단증상(禁斷症狀)이 없으며 세포조직을 재생시키고 이상세포를 파괴하며 체내의 유독물질을 분해해 배출시키는 등의 약리 작용이 있는데 수집종의 알로에 가운데서도 아보레센스, 베타, 사포나리아 등이 큰 효능이 있는 것으로 밝혀지고 있다.In particular, aloe is not only toxic and side effects, but also can solve the problems of modern medicine, such as side effects of various adult diseases and X-ray irradiation, in particular, both side effects and various symptoms to stabilize while improving the function of all internal organs There is a compound effect simultaneously. It is not toxic at all, and it is not resistant or habitual even after taking it.There are no withdrawal symptoms even after stopping it continuously.It regenerates cell tissues, destroys abnormal cells and breaks down and releases toxic substances in the body. There is a pharmacological effect of aboresense, beta, saponaria, etc. among the aloe of the collected species is found to have a great effect.
케일은 비타민 A, B1, B2, C, D, U, E, M, K, 칼슘과 미네랄 등이 특히 풍부하고 양질의 단백질도 다량 구비되고 있는 것으로 보고되고 있는데, 예를 들어 케일 녹즙 1홉의 영양가는 같은 양의 우유과 200g짜리 바나나, 100g짜리 사과와 토마토에 비하여 칼슘은, 우유의 3배, 바나나 및 사과의 52배, 토마토의 65배로 케일이 우수하며, 비타민 A는, 우유의 45배, 사과의 405배, 바나나 및 토마토의 20배로 또한 케일이 우수하고, 비타민 B1은 우유의 5배, 사과의 3배, 토마토의 1.8배 바나나의 2배로 역시 케일이 우수하며, 또한 비타민 B2도 우유의 2.3배, 토마토의 28배,바바나나의 5.5배로 케일이 우수하고, 동시에 비타민 C 역시 우유의 210배, 사과 토마토 및 바나나의 9.5배 케일이 우수한 것으로 학계는 밝히고 있는 것이다.Kale is reported to be particularly rich in vitamins A, B 1 , B 2 , C, D, U, E, M, K, calcium and minerals, and high in protein. For example, kale green juice 1 The nutritional value of hops is superior to that of the same amount of milk, 200g bananas, 100g apples and tomatoes, 3 times the calcium, 52 times the bananas and apples, 65 times the tomatoes. Pear, 405 times apple, 20 times banana and tomato are also excellent kale, vitamin B 1 is 5 times milk, three times apple, 1.8 times tomato twice as good banana, and also vitamin B The degree of kale is 2.3 times that of milk at 2 degrees, 28 times that of tomatoes, and 5.5 times that of bananas, while vitamin C also has 210 times that of milk and 9.5 times that of apple tomatoes and bananas.
신선초(Angelica Keiskei Koidz)는 미나리과에 속하는 다년생 초본으로서 일본의 팔장도에서 주로 재배되고 우리나라에는 1970년대 말에 처음 들어와 명일엽, 선삼초, 신립초 등으로 불리고 있다.Angelica Keiskei Koidz is a perennial herb belonging to the Araaceae family. It is cultivated mainly in Paljangdo in Japan. It is first known in the late 1970s in Korea as Myeongilyeop, Seonsamcho, and Sinchocho.
이 식물은 근엽 및 하엽은 긴엽병을 가지고 있고, 2-3회 3출 익상복엽이며 털이 없다. 소엽은 보통 2-3개로 잎이 갈라져 있으며, 갈라진 조각은 넓은 계란형으로 길이 5-10cm, 폭 5-6cm이고, 끝이 예리하며, 육질은 약간 두껍고 광택이 있다. 줄기의 윗부분은 분지하며, 꽃은 담황색으로 5-10월에 개화한다.The plant has the mesenchyme of the rosettes and the lower lobe, 2-3 extracts of the upper lobe, hairless. The leaflets are usually 2-3 leaves divided into pieces. The split pieces are wide egg-shaped, 5-10cm long and 5-6cm wide, with sharp ends, and the meat is slightly thick and glossy. The upper part of the stem is branched, and the flower is pale yellow and blooms in May-October.
신선초의 뿌리에는 4-하이드록시데리신 (4-hydroxyderricin), 프솔라렌 (psoralen), 앤젤리신 (angelicin), 버갚텐 (bergapten), 크산토톡신 (xanthotoxin), 아시타-칼콘(ashita-chalcone)등의 화합물들이 포함되어 있는 것으로 보고되어 있다.The roots of fresh vinegar are 4-hydroxyderricin, psoralen, angelicin, bergapten, xanthotoxin, and ashita-chalcone. It is reported that such compounds are included.
신선초는 옛부터 불로초라고 알려진 식물로서, 게르마늄을 비롯하여 여러종류의 비타민과 미네랄이 풍부하여, 고혈압·간장병·신경통 등 각종 성인병에 대한 민간 치료약으로 사용되어 왔으며, 최근 성인병이 점점 증가함에 따라 자연건강 식품으로도 관심이 더욱 높아지고 있다.Sinseoncho has been known as Bulchocho since ancient times, and it is rich in various kinds of vitamins and minerals including germanium, and has been used as a folk remedy for various adult diseases such as hypertension, liver disease and neuralgia. Interest is also increasing.
그러나 영양가도 풍부하며 만병의 기초치료제 및 인체의 체질개선용 자연식품으로 널리 애용되고 있는 알로에나 케일 등은 자연 그대로 먹거나 녹즙 상태로 가공하여야 만이 그 차체의 영양가가 유지되므로, 종래 주로 녹즙기등을 이용하여 녹즙을 얻어 복용하여 왔다.However, aloe and kale, which are rich in nutritional value and widely used as a basic treatment for all diseases and natural foods for improving the body's constitution, should be eaten as it is or processed as green juice, so the nutritional value of the car body is maintained. Green juice has been taken.
그러나 알로에 ·케일 또는 신선초 등은 그 녹즙색 자체가 짙은 푸른색을 띠고 있어 시각적으로도 복용하기가 껄끄럽고, 맛 또한 역겹고 독하기 때문에 미각상 거부반응이 유발되어, 비록 이상에서 서술한 바와 같은 우수한 약리적 효능에도 불구하고, 일반인들이 가령 인삼즙이나 다른 녹즙과 같이 수시로 복용하기에는 문제점이 있었고, 그런 이유 때문에 그 녹즙이 대중적인 건강음료로서는 널리 이용되지 못하였다.However, the aloe, kale, or fresh vinegar has a dark blue color, which makes it difficult to take it visually, and the taste is disgusting and poisonous, resulting in taste rejection. In spite of the pharmacological effects, there was a problem that the general public took such as ginseng juice and other green juices frequently, and for that reason, the green juice was not widely used as a popular health drink.
본 발명은 알로에·케일 또는 신선초 등을 음료로 이용하는데 있어서 종래 방법의 한계성을 해결하여, 즉 알로에·케일 또는 신선초 등의 특유의 역겹거나 그대로 먹기 거북한 독특한 맛을 제거하여, 알로에·케일 또는 신선초 등의 영양분과 약리적 효능을 충분히 발휘하는 건강음료- 알로에·케일 또는 신선초 등을 주재료로 하는 야채녹즙을 제조하는 방법을 제시하려는 것이다.The present invention solves the limitations of the conventional method in using aloe, kale, or fresh vinegar as a drink, that is, removes the peculiar disgusting or unpleasant unique taste of aloe, kale, or fresh vinegar, such as aloe, kale or fresh vinegar. Health drink that fully exhibits the nutrients and pharmacological effects of-Aloe, kale or fresh vinegar is to propose a method for producing a vegetable green juice mainly.
본 발명이 제공하는 방법으로 많은 사람들이 보다 쉽게 알로에·케일 또는신선초 등을 재료로 하는 야채녹즙을 제조하여 이를 음용함으로써, 건강한 사람에게도 유용함은 물론이고, 건강상태가 좋지 않은 허약체질에게도 정장· 강장효과가 있어 원기를 회복하고 체력을 증진하도록 하려는 것이다.In the method provided by the present invention, many people prepare vegetable green juice made of aloe, kale, or fresh vinegar more easily and drink it, which is not only useful for healthy people, but also for weakness and poor physical condition. The effect is to rejuvenate and increase stamina.
본 발명은 다음과 같은 2 단계로 구성된다.The present invention consists of two steps as follows.
제1단계First stage
전체 용량 600 g을 기준으로 할때, 다음과 같은 비율로, 재료들을 준비한다.Based on a total capacity of 600 g, the materials are prepared in the following proportions.
① 야채 (알로에·케일 또는 신선초 등) 5 g ~ 60 g① Vegetables (aloe, kale or fresh vinegar) 5 g ~ 60 g
② 우유 또는 발효유 150 g ~ 500 g② 150 g ~ 500 g milk or fermented milk
③ 설탕 1 g ~ 5 g③ 1 g to 5 g of sugar
④ 소금 0.5 g ~ 3 g④ 0.5 g to 3 g salt
⑤ 생수 20 g ~ 100 g⑤ 20 g-100 g of mineral water
⑥ 얼음 30 g ~ 150 g⑥ 30 g-150 g of ice
제2단계2nd step
이상 제1단계에서 준비한 재료들을 쥬스 믹서기에 함께 넣고, 1회에 2초내지 30초씩 2회 내지 5회 정도 반복 분쇄한다.The ingredients prepared in the first step are put together in a juice blender, and repeatedly pulverized two to five times at a time for 2 to 30 seconds.
이와 같은 2 단계의 과정을 거쳐 알로에·케일 또는 신선초 등 야채를 재료로 하는 담백하고 신선한 맛을 내는 야채녹즙을 제조할 수 있다.Through the two-step process as described above, a pale and freshly flavored vegetable green juice made of vegetables such as aloe, kale or fresh vinegar can be prepared.
본 발명의 제조방법을 다음 실시예에 의하여 보다 상세히 설명한다.The production method of the present invention will be described in more detail by the following examples.
실시예 1.Example 1.
알로에 30g과 우유 260g, 설탕 7g, 소금 3g, 생수 150g, 얼음 150g을 쥬스 믹서기에 넣어, 1회에 10초씩 5회 반복해서 교반 분쇄하여, 신선초 녹즙 600g을 얻었다.30 g of aloe, 260 g of milk, 7 g of sugar, 3 g of salt, 150 g of bottled water, and 150 g of ice were placed in a juice blender, and stirred and pulverized five times for 10 seconds at a time to obtain 600 g of fresh vinegar green juice.
실시예 2.Example 2.
케일 30g과 우유 260g, 설탕 7g, 소금 3g, 생수 150g, 얼음 150g을 쥬스 믹서기에 넣어, 1회에 10초씩 5회 반복해서 교반 분쇄하여, 신선초 녹즙 600g을 얻었다.30 g of kale, 260 g of milk, 7 g of sugar, 3 g of salt, 150 g of bottled water, and 150 g of ice were placed in a juice blender, and stirred and ground repeatedly for 5 seconds at a time for 10 seconds to obtain 600 g of fresh vine juice.
실시예 3.Example 3.
신선초 50g과 우유 200g, 설탕 7g, 소금 3g, 생수200g, 얼음 140을 쥬스 믹서기에 넣어, 1회에 15초씩 3회 반복해서 교반 분쇄하여, 케일녹즙 600g을 얻었다.50 g of fresh vinegar, 200 g of milk, 7 g of sugar, 3 g of salt, 200 g of bottled water, and ice 140 were put into a juice blender, and the mixture was stirred and ground three times for 15 seconds at a time to obtain 600 g of kale green juice.
이상과 같은 공정을 통하여 얻어진 알로에·케일 또는 신선초 등의 녹즙은, 특유의 역겹거나 먹기 거북한 독특한 맛이 제거되어, 담백하고 신선한 맛을 내게되는 바, 음용할 때까지 냉장고 또는 보온병에 보관하여, 담백하고 신선한 맛이 그대로 유되도록 한다.Green juices such as aloe, kale or fresh vinegar obtained through the above process are removed from the peculiar disgusting or unpleasant taste, giving a light and fresh taste.They are stored in a refrigerator or a thermos until drinking. And keep the fresh taste as it is.
본 발명에 의하면 알로에·케일 또는 신선초 등의 야채를 건강음료로 이용하는데 있어서 종래 방법의 한계성이 극복된다. 즉 알로에·케일 또는 신선초 등의 쓰리고 아린 맛이 제거되어, 알로에·케일 또는 신선초 등의 영양분과 약리적 효능을 그대로 발휘하는 건강음료 - 알로에·케일 또는 신선초 등의 야채녹즙을 제조할 수 있는 것이다.According to the present invention, the limitation of the conventional method is overcome in using vegetables such as aloe, kale or fresh vinegar for health drinks. That is, the bitter aryn flavor such as aloe, kale, or fresh vinegar is removed, and a healthy drink that exhibits nutrients and pharmacological effects such as aloe, kale, or fresh vinegar can be prepared.
본 발명이 제공하는 방법으로 많은 사람들이 보다 쉽게 알로에·케일 또는 신선초 등의 야채녹즙을 제조하여 상당기간 이를 음용함으로써, 건강한 사람에게도 유용함은 물론이고, 건강상태가 좋지 않은 허약체질에게도 정장· 강장효과가 있어 원기를 회복하고 체력을 증진하는 효과가 있다.By the method provided by the present invention, many people more easily prepare vegetable green juice such as aloe, kale or fresh vinegar and drink it for a long time, which is useful to healthy people as well as tonic and tonic effect of weak physical condition. There is a rejuvenation and stamina is effective.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR940000048A (en) * | 1992-06-15 | 1994-01-03 | 임경택 | Saponaria aloe leaf-based beverage production method |
| JPH07147931A (en) * | 1993-11-30 | 1995-06-13 | Teruko Hasegawa | Production of aloe paste |
| JPH0923858A (en) * | 1995-07-07 | 1997-01-28 | Yukio Arai | Aloe fermented drink |
| KR100276463B1 (en) * | 1998-02-19 | 2000-12-15 | 금산군수 | Method for producing a ginseng juice |
-
2000
- 2000-06-20 KR KR1020000033869A patent/KR20010114011A/en not_active Application Discontinuation
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR940000048A (en) * | 1992-06-15 | 1994-01-03 | 임경택 | Saponaria aloe leaf-based beverage production method |
| JPH07147931A (en) * | 1993-11-30 | 1995-06-13 | Teruko Hasegawa | Production of aloe paste |
| JPH0923858A (en) * | 1995-07-07 | 1997-01-28 | Yukio Arai | Aloe fermented drink |
| KR100276463B1 (en) * | 1998-02-19 | 2000-12-15 | 금산군수 | Method for producing a ginseng juice |
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