KR20020062884A - The natural extraction for cooking functional rice and other foods and the way of cooking with it - Google Patents
The natural extraction for cooking functional rice and other foods and the way of cooking with it Download PDFInfo
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- 238000010411 cooking Methods 0.000 title abstract description 15
- 240000007594 Oryza sativa Species 0.000 title 1
- 238000000605 extraction Methods 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 49
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
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- 239000003814 drug Substances 0.000 claims description 16
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- RMTXUPIIESNLPW-UHFFFAOYSA-N 1,2-dihydroxy-3-(pentadeca-8,11-dienyl)benzene Natural products CCCC=CCC=CCCCCCCCC1=CC=CC(O)=C1O RMTXUPIIESNLPW-UHFFFAOYSA-N 0.000 description 2
- QARRXYBJLBIVAK-UEMSJJPVSA-N 3-[(8e,11e)-pentadeca-8,11-dienyl]benzene-1,2-diol;3-[(8e,11e)-pentadeca-8,11,14-trienyl]benzene-1,2-diol;3-[(8e,11e,13e)-pentadeca-8,11,13-trienyl]benzene-1,2-diol;3-[(e)-pentadec-8-enyl]benzene-1,2-diol;3-pentadecylbenzene-1,2-diol Chemical compound CCCCCCCCCCCCCCCC1=CC=CC(O)=C1O.CCCCCC\C=C\CCCCCCCC1=CC=CC(O)=C1O.CCC\C=C\C\C=C\CCCCCCCC1=CC=CC(O)=C1O.C\C=C\C=C\C\C=C\CCCCCCCC1=CC=CC(O)=C1O.OC1=CC=CC(CCCCCCC\C=C\C\C=C\CC=C)=C1O QARRXYBJLBIVAK-UEMSJJPVSA-N 0.000 description 2
- IYROWZYPEIMDDN-UHFFFAOYSA-N 3-n-pentadec-8,11,13-trienyl catechol Natural products CC=CC=CCC=CCCCCCCCC1=CC=CC(O)=C1O IYROWZYPEIMDDN-UHFFFAOYSA-N 0.000 description 2
- 206010019133 Hangover Diseases 0.000 description 2
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- 208000035475 disorder Diseases 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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
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Abstract
Description
본 발명의 목적은 식품이나 한약재료로 사용되는 각종 천연물을 체질별, 질병별, 기능별로 구분하여 분류하고, 목적에 따라 선별하여 추출, 농축한 다음 그 물을 사용하여 밥이나 음식물을 제조하여 섭취하기 위한 것이다.The purpose of the present invention is to classify various natural products used as food or herbal ingredients by constitution, disease, and function, and to select and extract and concentrate according to the purpose, and then prepare rice or food using water. It is to.
한약이나 기타 천연건강 식품들은 장기간 복용하기가 귀찮고 또한 제조하기도 쉽지 않아서 꾸준히 복용하기가 어렵다. 따라서 체질이나 질병, 기호에 따라 섭취할 수 있도록 제조된 기능성 밥짓는 물과 농축액을 증상에 따라 선택하여 밥을 지어먹거나 음식 조리 시에 사용하면 별도의 시간과 노력을 들이지 않고 치료, 체질개선 및 건강 증진의 효과를 얻을 수 있는 것이다. 또한 독특한 천연물 특유의 향, 맛, 그리고 색이 가미됨으로써 색다른 밥과 음식물을 제조할 수 있다.Chinese medicine and other natural health foods are difficult to take because they are bothersome to take for a long time and are not easy to manufacture. Therefore, if you choose to cook functional water and concentrate prepared according to your symptoms, and use it for cooking or cooking food, you do not have to spend time and effort to treat, improve, and improve your health. You can get the effect of promotion. In addition, the unique flavors, flavors and colors unique to natural products can be used to produce unusual rice and food.
근래에 들어 과학문명이 급속도로 발전함에 따라 인스턴트식품이 다량 개발되고 있으며, 생활환경이 점차적으로 도시화되면서 이러한 2차 가공음식물을 섭취하는 경우가 많아지고 있다. 또한 산업의 발달로 인하여 대기 및 수질오염이 심각해지고 있어 알게 모르게 인체에 미치는 폐해는 각종 전염병이나 성인병 등의 각종 질병으로 나타나고 있는 실정이다. 따라서 우리의 주식인 밥을 짓거나 각종 음식물을 만드는데 사용되는 물은 건강을 유지하는데 아주 중요하다. 때문에 대부분의 도시 생활자들은 수도물을 정제하거나 음용수를 별도로 구하여 섭취하고 있으며, 수도물을 그대로 마시는 것을 꺼려하고 있다. 그러나 마실 수 있는 깨끗한 물이라도 상온에서 장시간동안 보관할 경우에는 대장균의 번식으로 인해 변질되거나 수인성 전염병에 노출될 우려는 배제할 수 없다.In recent years, as scientific civilization develops rapidly, a large amount of instant foods are being developed, and as the living environment is gradually urbanized, these secondary processed foods are often consumed. In addition, due to the development of the industry, air and water pollution are becoming serious, and the harmful effects on the human body are known as various diseases such as various infectious diseases and adult diseases. Therefore, the water used to make our staple food or make various foods is very important to maintain our health. Because of this, most urban residents are refining tap water or drinking water separately and are reluctant to drink tap water. However, if drinkable clean water is stored for a long time at room temperature, the risk of deterioration or exposure to waterborne infectious diseases due to the reproduction of E. coli can not be excluded.
현재 국내에서 이미 개발되어 상품화된 밥은 알파미와 레토르트(retort) 제품이 시판되고 있으나 비상식으로 사용하기에는 편리하지만 통상의 밥맛을 내기에는 미흡하며, 식수의 경우 생수를 시판하고 있지만 기능성을 부여한 밥물이나 조리용 물의 예는 아직 찾아볼 수 없다.Already developed and commercialized in Korea, Alphami and retort products are commercially available, but they are convenient to use as emergency foods, but they are not good enough for normal rice flavors. Examples of such waters are not yet available.
본 발명은 각종 의서에서 규명되었거나 민간요법으로 사용되던 약리성분이 있는 천연물이나 식품의약안전청에서 식품의 주원료 및 대한 약전 외 한약(생약)규격집의규격에 적합한 식품의 부원료, 혹은 제한적인 원료 중에서 질병의 치료, 향, 맛, 색깔 등의 목적에 맞도록 재료를 선별하여 추출 및 농축하고, 그 농축액을 그대로 사용하거나 희석하여 밥을 짓는 물이나 음식 조리 시에 사용하는 기능성 물을 제조하는 발명이다.The present invention is a natural material with a pharmacological component that has been identified in various protocols or used as a folk remedy in the food and drug administration, the main ingredient of the food and the subsidiary ingredients of foods suitable for the standard of the Korean Pharmacopoeia (herbal medicine) standard, or limited raw materials of It is an invention for producing functional water to be used for cooking water or cooking water by selecting and extracting and concentrating ingredients according to the purpose of treatment, aroma, taste, color and the like, or diluting the concentrate as it is.
본 발명의 또 다른 특징은 천연물의 성분을 끓는 물로 우려내어 밥을 짓거나 음식을 조리함으로써 특유의 색깔로 인하여 식욕을 돋구거나 보존성을 향상하고, 약리성분이 함유된 기능성 음식물을 제공하기 위한 것이다.Another feature of the present invention is to boil the ingredients of natural products with boiling water to cook or cook the food to increase the appetite or preservation due to the unique color, to provide a functional food containing pharmacological ingredients.
본 발명에서 추출원료로 사용하는 약재는 한방합편, 동의보감, 향악집성방, 광제비급, 제중신편, 약성가, 사상의학, 의학입문, 경악전서, 수세보완, 본초강목과 같은 기성한약서와 의방유취, 황제내경, 전통적으로 전래되어져 오는 민간요법 등에 이용되는 천연물 재료이며, 각종 천연물의 약리성분 및 사용량은 상기 기술된 기성 한의서를 기초로 하였다.Herbal medicine used in the present invention as an extract material is herbal medicine, synonym bogam, hyangak seongbang room, mineral fertilizer, Jejungshinpyeon, pharmacist, Sasang medicine, medical introduction, assimilation, Suseo complement, herbal medicines such as herbal medicine and medicinal herbs It is a natural product material used for inner diameter, traditional folk remedies and the like, and the pharmacological component and the amount of use of various natural products are based on the ready-made Chinese medicine described above.
본 발명에 있어서 상기의 목적을 이루기 위하여 사상체질별, 질병별, 질병과 체질별로 천연물을 분류하고, 필요 목적에 따라 재료를 선별하여 추출한 후 그 추출액을 그대로 사용하거나 상품화를 위하여 보관이나 사용하기에 편리하도록 추출물을 진공 농축하여 캡슐화, 분말형태, 엑기스제제 등의 제품을 말들 수 있으며, 필요에 따라 밥(죽)이나 음식물을 제조하여 섭취할 수 있도록 함으로써 식욕을 증진시키고, 성인병이나 각종 질병을 예방 및 치유, 체질개선 등의 기능성 음식물을 제공하는 것이다.In order to achieve the above object in the present invention, natural products are classified according to filamentous constitution, disease, disease and constitution, and materials are selected and extracted according to necessity, and then the extract is used as it is or stored or used for commercialization. Condensation of the extract can be concentrated in a convenient way to make products such as encapsulation, powder form, extract preparation, etc., and rice (porridge) or food can be prepared and consumed as needed to improve appetite and prevent adult diseases and various diseases. And it provides a functional food, such as healing, constitution improvement.
본 발명에 있어서 천연물 추출액을 이용하여 밥이나 음식물을 만드는 과정에서 진공포장한 다음 가열, 살균하여 레토르트(retort) 제품을 제조하는 방법을 제공하는 것을 특징으로 하는 것이다.In the present invention is characterized by providing a method for producing a retort (retort) product by vacuum packaging, heating, sterilization in the process of making rice or food using a natural product extract.
도 1a-1h : 색과 약리기능을 부가한 밥(죽)1a-1h: Rice (porridge) with color and pharmacological function
상기와 같은 목적을 달성하기 위하여 본 발명은 천연재료를 선별하여 대패밥이나 톱밥의 형태로 파쇄하는 단계, 수세하여 면포에 해당량을 넣어 밀봉하는 단계, 환류냉각기와 가열장치가 부착된 추출장치에 넣고 2-3시간동안 90-110℃로 추출하는 단계, 여과하여 밀봉용기에 넣는 단계의 추출, 농축, 밀봉하는 과정을 거쳐 기능성 밥물이나 음식물 조리용 물을 제조하는 것이다. 또한 상품화하거나 소지, 이동하기에 편리하도록 천연물을 우려낸 물을 진공증발기에서 농축하는 단계를 거쳐 엑기스 제제나 분말, 혹은 캡슐상태로 만드는 방법이다.In order to achieve the above object, the present invention selects the natural ingredients and shreds them in the form of soybean rice or sawdust, washing them by putting the corresponding amount in a cotton cloth, and putting them in an extractor equipped with a reflux cooler and a heating device. Extracting at 90-110 ° C. for 2-3 hours, extracting, concentrating and sealing the step of filtration into a sealed container to produce functional rice or food cooking water. In addition, it is a method of extracting the extracts, powders, or capsules through the step of concentrating water in natural vacuum in a vacuum evaporator for commercialization, possession, and movement.
본 발명의 또 다른 특징은 천연물 추출액이나 엑기스 제제를 이용하여 기능성 밥을 짓거나 레토르트(retort) 밥을 생산하는 과정, 각종 음식물 조리용 물로 사용하여 음식을 조리하는 단계로 나누어 기능성을 부가한 밥 및 음식물을 제조하는 것을 특징으로 한다.Another feature of the present invention is to add a functional rice divided by the step of preparing a functional rice or a retort (retort) rice by using a natural product extract or extract preparation, cooking food using a variety of food cooking water and It is characterized by preparing food.
본 발명에서 기능성 밥물이나 음식물 조리용물을 제조하기 위하여 천연재료를 선택하는 과정은 식품의약안전청에서 규정하는 식품의 주원료 및 대한 약전 외 한약(생약)규격집의 규격에 적합한 식품의 부원료, 혹은 제한적인 원료 중에서 선택하여 각종 천연물에 함유된 성분의 특징에 따라 질병의 치료, 향, 맛, 색깔 등의 목적에 맞도록 하나, 혹은 그 이상의 재료를 선별하였으며, 구체적으로 본 발명에 있어서천연물을 기능별로 분류하는 방법으로는 사상체질별, 색깔별, 질병별로 분류하였고, 사용량은 한 사람이 하루에 3회 섭취하는 것을 기준하여 한방합편, 동의보감, 향악집성방, 광제비급, 제중신편, 약성가, 사상의학, 의학입문, 경악전서, 수세보완, 본초강목과 같은 기성한약서와 의방유취, 황제내경 및 전통적으로 전래되어져 오는 민간요법 등으로 전래되고 있는 처방에 사용되는 천연물의 약리성분 및 사용량을 기초로 하였다.In the present invention, the process of selecting a natural material for producing functional rice or food cooking food is the main raw material of the food prescribed by the Korea Food and Drug Administration and the subsidiary materials of foods or limited raw materials that meet the standards of the Korean Pharmacopoeia (medicinal herbs) standard One or more ingredients were selected according to the purpose of treatment of disease, aroma, taste, color, etc. according to the characteristics of ingredients contained in various natural products, and specifically, natural substances are classified according to functions in the present invention. The methods were classified by Sasang Constitution, Color, and Disease, and the amount of usage was based on one person's intake three times a day. , Traditional medicines such as Apocrypha, Surprise Complement, Herbal Wood, and Medical Abduction, Emperor's Bore and Traditional Folk Therapy It was based on the pharmacological components and the amount of use of natural products used in the prescriptions, etc.
이하 본 발명에서 분류방법에 대한 예를 상세하게 설명하면 다음과 같다.Hereinafter, an example of the classification method in the present invention will be described in detail.
첫째, 사상체질에 따른 음식물의 분류First, food classification according to Sasang constitution
사상체질에 따른 음식물의 분류 방법은 크게 태양인, 태음인, 소양인, 소음인 등 네 가지 체질로 구분하였으며, 각각의 체질에 맞는 음식물이나 천연재료의 선택은 사상의학과 각종 민간요법으로 전해져 오는 기초자료와 각각 체질이 다른 사람에게 음식물을 소지시키고 오링시험법으로 각각 체질에 맞는 음식물을 확인하여 분류하였다.Food classification according to Sasang constitution is divided into four constitutions such as Sunin, Taeumin, Soyangin, and Soinin.The selection of foods or natural materials suitable for each constitution is based on the basic data transmitted by Sasang medicine and various folk remedies. The other person had food and identified by O-ring test foods that fit each constitution and classified.
건강한 사람에게는 체질에 맞지 않는 음식물이라도 소량 섭취하는 경우에는 큰 지장이 없으나 노약자와 환자에게는 체질에 맞는 음식물을 골고루 섭취하는 것이 중요하며, 체질에 맞지 않는 음식물을 다량 섭취하는 것은 피해야 한다.If you eat a small amount of food that does not fit constitution healthy people, but it is important for the elderly and patients to eat foods that fit the constitution evenly, and eating large amounts of food that does not fit constitution should be avoided.
표 1은 식품의약안전청에서 먹을 수 있는 동식물을 사상체질별로 분류한 것이다.Table 1 lists the animals and plants eaten by the Food and Drug Administration by Sasang Constitution.
둘째, 질병치유를 위한 음식물의 분류하는 방법이다.Secondly, it is a method of classifying foods for disease healing.
질병치유를 위한 천연 음식물을 분류하는 방법은 한방합편, 동의보감, 향악집성방, 광제비급, 제중신편, 약성가, 사상의학, 의학입문, 경악전서, 수세보완, 본초강목과 같은 식품의약안전청에서 정한 기성한약서와 의방유취, 황제내경, 전통적으로 전래되어져 오는 민간요법에 이용되는 약재 및 사용량을 기초로 하였으며, 각종 질병을 치유하는 약리성분을 가진 약재를 질병별로 분류하여 한 가지, 혹은 둘 이상의 약재를 선택하여 추출하거나 엑기스 제제를 직접 첨가하여 사용할 수 있도록 분류하였다.The methods for classifying natural foods for the healing of diseases are herbal medicines, Dongbobom, Hyangkakbangbang, mineral fertilizer, Jejungshinpyeon, pharmacist, ideology, introductory medicine, introspection, Suseo complement, and herbal medicine such as herbal medicines. Based on the medicines and the amount of medicines used in Western medicine, medicine odor, emperor bore, and traditional folk remedies, one or more medicines are selected by classifying them with diseases. The extracts were extracted or sorted so that the extract preparations could be added directly.
질병이 발생하였을 때 환자에게 체질에 맞는 천연물을 선별하여 그 유효성분을 추출한 물을 이용하여 밥(죽)이나 음식물을 만들어 먹임으로써 치료효과를 얻을 수 있도록 한 것이다.When the disease occurs, the patient selects natural products that are suitable for the constitution and uses the water extracted from the active ingredient to make rice (porridge) or food and obtain a therapeutic effect.
질병 치유를 위한 천연물 재료를 분류하여 표 2에 나타내었다.Natural ingredients for disease healing are classified and shown in Table 2.
세째, 질병과 체질에 맞는 음식물의 분류 예Third, example of classification of food for disease and constitution
질병과 체질에 맞는 음식물의 분류는 표 3에 나타낸 바와 같이 각종 성인병이나 만The classification of foods suitable for diseases and constitutions is as shown in Table 3.
성질병을 갖고 사는 사람이 평상시에 건강을 유지하기 위하여 섭취하는 음식물의 종류를 분류한 것으로 표 3에 나타내었다.Table 3 shows the types of foods consumed by people living with a property disorder to maintain their normal health.
넷째, 색과 약리기능을 부가한 기능성 밥(죽)Fourth, functional rice (porridge) with color and pharmacological function
색과 약리기능을 부가한 기능성 밥(죽)은 천연물을 우려낸 액으로 밥을 지어 색깔, 맛, 향미를 확인하였다. 각종 천연물에 함유된 정향성분을 기초로 하여 그 중 한 가지, 혹은 여러 종을 선택하여 개인의 성향에 따라 선택하여 섭취할 수 있도록 하는 것을 특징으로 하는 것이다. 그러나 전술한 사상체질별 분류방법이나 질병별로분류한 방법에서 색깔과 맛이나 향미 등의 부가적인 효과를 갖고 있기 때문에 천연물마다 각각 고유의 색깔을 나타내는 성분들의 분자구조와 정향성분에 따라 부가적으로 나타나는 것이며, 기호도는 사람마다 개인적인 차이를 갖고 있음을 확인할 수 있었다. 따라서 색과 맛과 향미가 가미된 밥을 지어 식욕을 돋구는 동시에 질병을 치유하는 효과도 충족할 수 있는 발명인 것이다.Functional rice (porridge), which adds color and pharmacological function, was cooked with a solution of natural products to confirm color, taste, and flavor. Based on the clove ingredients contained in various natural products, it is characterized in that it is possible to select one or several of them to be selected and consumed according to the personal preference. However, in the above-described classification method by filamentous constitution or disease classification, it has additional effects such as color, taste, and flavor, and thus additionally appears depending on the molecular structure and the clove component of each component that has its own color. The degree of preference was confirmed to have individual differences among people. Therefore, it is an invention that can satisfy the effect of curing the appetite at the same time to make the rice with the color, taste and flavor added.
상기의 분류방법에 따라 천연물을 선별하여 추출하고, 추출액을 이용하여 기능성 밥 및 음식물 제조에 관한 구체적인 실시 예는 다음과 같다.Natural products are selected and extracted according to the classification method described above, and specific examples of functional rice and food preparation using the extract are as follows.
*<실시예 1> 색과 약리기능을 부가한 기능성 밥(죽)Example 1 Functional rice with rice and pharmacological function
색깔이 있는 밥이나 죽을 짓는 방법은 각각의 천연물이 갖고 있는 여러 가지 기능성 성분을 추출하기 위하여 한 사람이 하루 동안(1일 3식) 섭취할 수 있는 분량을 취한 후 세척하고, 추출기에서 1시간 정도 우려내어 우려낸 물을 3등분하여 한 끼의 밥을 짓는 물로 사용하였다. 쌀은 한 사람이 섭취할 수 있는 분량의 쌀을 깨끗이 씻어 추출물을 첨가하고, 밥이나 죽을 짓는데 적절한 물의 분량을 맞추기 위하여 생수를 추가하여 밥을 지은 다음 색깔과 향미를 확인하였다.To cook colored rice or porridge, take the amount that one person can consume for one day (three meals a day) to extract the various functional ingredients of each natural product, and then wash it for about 1 hour in the extractor. The boiled water was divided into three parts and used as cooking water for one meal. The rice was washed with the amount of rice that one person can consume, and the extract was added. The rice was cooked by adding bottled water to adjust the amount of water suitable for cooking rice or porridge, and then the color and flavor were checked.
표 4는 천연물 추출액을 이용하여 밥을 짓고 색깔과 향미를 확인하였으며, 실시 예의 결과를 도면 1에 도시하였다.Table 4 shows the color and flavor of rice cooked using the natural product extract, the results of the embodiment is shown in Figure 1.
<실시예 2> 머리가 좋아지는 밥(죽)<Example 2> Rice (porridge) which head improves
수험생이나 노인, 심약한 사람에게 표 5와 같이 약리기능을 갖는 천연물의 약리성분을 추출하여 섭취하게 함으로써 정신을 맑게 하는 기능성 밥의 제조할 수 있는 밥물의 조성을 나타내었다.As shown in Table 5, the examinee, the elderly, and the weak were shown the composition of the rice that can be prepared for the functional rice to clear the mind by extracting and ingesting the pharmacological components of natural products having the pharmacological function.
표 5에 도시한 사용량은 한 사람이 하루에 섭취하기 위한 사용량이며, 각각의 천연물 재료를 추출한 물을 사용하여 실시예 1과 같은 방법으로 밥(죽)을 지었다.The amount shown in Table 5 is the amount used for one person to consume in a day, rice (porridge) was prepared in the same manner as in Example 1 using water extracted from each natural product material.
<실시예 3> 독성을 제거한 옻물을 이용한 삼계탕Example 3 Samgyetang with Lacquerware Removed Toxicity
본 발명팀은 옻나무의 알러지를 유발시키는 성분인 우루시올(urushiol)을 제거한 옻물의 제조방법 및 제조장치(출원번호 10-2001-0028826)를 발명하였으며, 이를 밥물이나 음식물의 제조에 이용한 것이다. 독성을 제거한 옻물을 이용하여 누구나 섭취할 수 있는 삼계탕의 제조에 관한 방법으로 숙취, 항산화, 항암효과를 얻을 수 있다. 독성을 제거한 옻물을 이용하여 삼계탕을 제조한 다음 섭취한 결과 숙취해소에 탁월하였으며, 섭취한 후에 과음하여도 쉽게 취하지 않는 결과를 체험할 수 있었다. 또한 독성을 제거한 옻물을 이용하여 밥을 지었다. 표 4와 도 1g에 예시된 바와 같이 노란색의 차진 밥이 되어 식욕을 돋구었다.The present invention team invented a manufacturing method and apparatus (Application No. 10-2001-0028826) from which urushiol (urushiol), which is a component causing allergy of lacquer, was used for the production of rice or food. By using the detoxified lacquer, anyone can ingest samgyetang, and can get hangover, antioxidant, and anticancer effects. Samgyetang was prepared using detoxified lacquer, and the result of ingestion was excellent for hangover elimination. Rice was also cooked using detoxified lacquer. As illustrated in Table 4 and FIG. 1G, the yellow rice became a cold rice appetite.
본 발명은 각종 천연물에서 목적하는 용도에 따라 물질을 선택하여 그 성분을 우려낸 물을 제공하는 방법으로 각종 용도에 따른 물을 이용하여 밥 및 각종 음식물을조리해 먹음으로써 천연물 추출물에 포함된 특유의 성분에 의해 색깔을 띄거나 향과 맛을 제공하여 식욕을 증진시키는 기능을 제공하며, 각종 질병의 증상별 치료, 성인병 예방, 체질개선 및 건강증진의 효과를 가져올 수 있다. 본 발명의 또 다른 특징은 오염된 음용수 대신 마실 수 있는 물을 제공함으로써 수인성 전염병을 예방하는 효과를 얻을 수 있다.The present invention is a method of selecting a substance according to the intended use in various natural products to provide water in which the ingredients are soaked. The unique ingredients included in the natural product extract by cooking and eating rice and various foods using water according to various uses. By providing a function to enhance the appetite by providing a color or flavor and taste, and can bring about the effect of treating various symptoms of symptoms, prevention of adult diseases, constitution improvement and health promotion. Another feature of the present invention is to provide a drinkable water instead of contaminated drinking water to obtain the effect of preventing water-borne infectious diseases.
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| KR20020008724A (en) * | 2000-07-25 | 2002-01-31 | 유종근 | Health Drink of Ogahobakcha Using the Pumpkin and Medicinal Herbs and Manufacturing Method Thereof |
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2002
- 2002-06-28 KR KR1020020036939A patent/KR20020062884A/en not_active Application Discontinuation
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| KR960033282A (en) * | 1995-03-16 | 1996-10-22 | 이훈석 | Manufacturing method of healthy rice cake and healthy bread with herbal ingredients |
| KR19980030115A (en) * | 1996-10-29 | 1998-07-25 | 배영민 | Composition for preventing adult disease using white berry and method for preparing the beverage |
| KR19980066177A (en) * | 1997-01-15 | 1998-10-15 | 윤영현 | Method of manufacturing herbal rice containing herbal medicine |
| KR19990073827A (en) * | 1998-03-03 | 1999-10-05 | 박용희 | Manufacturing method of Astragalus powder |
| KR20020008724A (en) * | 2000-07-25 | 2002-01-31 | 유종근 | Health Drink of Ogahobakcha Using the Pumpkin and Medicinal Herbs and Manufacturing Method Thereof |
| KR20010000247A (en) * | 2000-08-25 | 2001-01-05 | 유연실 | The houttuynia cordata thunb cooking |
| KR20010016591A (en) * | 2000-12-23 | 2001-03-05 | 장홍선 | A manufacturing of Rhodiola sachalinensis A. Bor and a use |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20020081572A (en) * | 2002-10-01 | 2002-10-28 | 박태진 | A color matching method of clothes by constitution of sasang medicine |
| KR20020081195A (en) * | 2002-10-07 | 2002-10-26 | 이태형 | Compositions for food |
| KR100474730B1 (en) * | 2002-10-10 | 2005-03-10 | 박희자 | A process for producing grain soup comprising herbal medicines |
| KR20200012564A (en) * | 2018-07-27 | 2020-02-05 | 이현용 | Extract of complex herbal medicine for food preparation and preparation method thereof |
| KR102413133B1 (en) | 2022-03-25 | 2022-06-24 | 구형우 | Tail gomtang excellent in stain resistance and flavor preservation and cooking method thereof, and home-style tail gomtang pouch for distribution using the same |
| KR102413136B1 (en) | 2022-03-25 | 2022-06-24 | 구형우 | A method for cooking meat soup with excellent antifouling properties and flavor, a method for manufacturing packaging film for instant packaging, and a method for completing home-style meatpouch using the same |
| KR102413122B1 (en) | 2022-03-26 | 2022-06-24 | 구형우 | Doganitang excellent in stain resistance and flavor preservation and cooking method thereof, and home-style Doganitang pouch for distribution using the same |
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