KR20030065184A - Healthy food made from safflower seed and method for producing the same - Google Patents
Healthy food made from safflower seed and method for producing the same Download PDFInfo
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- KR20030065184A KR20030065184A KR1020020005683A KR20020005683A KR20030065184A KR 20030065184 A KR20030065184 A KR 20030065184A KR 1020020005683 A KR1020020005683 A KR 1020020005683A KR 20020005683 A KR20020005683 A KR 20020005683A KR 20030065184 A KR20030065184 A KR 20030065184A
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- 235000003255 Carthamus tinctorius Nutrition 0.000 title claims abstract description 64
- 244000020518 Carthamus tinctorius Species 0.000 title claims abstract description 64
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 16
- 235000001497 healthy food Nutrition 0.000 title abstract 3
- 238000002156 mixing Methods 0.000 claims abstract description 28
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims abstract description 19
- 238000010438 heat treatment Methods 0.000 claims abstract description 11
- 238000000034 method Methods 0.000 claims abstract description 11
- 238000001816 cooling Methods 0.000 claims abstract description 10
- 238000001035 drying Methods 0.000 claims abstract description 9
- 239000000203 mixture Substances 0.000 claims abstract description 8
- 238000003825 pressing Methods 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims description 44
- 235000015872 dietary supplement Nutrition 0.000 claims description 22
- 235000013305 food Nutrition 0.000 claims description 12
- 238000000227 grinding Methods 0.000 claims description 10
- 210000004185 liver Anatomy 0.000 claims description 7
- 239000013589 supplement Substances 0.000 claims 1
- 230000009286 beneficial effect Effects 0.000 abstract description 6
- 241000411851 herbal medicine Species 0.000 abstract description 5
- 235000013402 health food Nutrition 0.000 abstract description 4
- 239000004615 ingredient Substances 0.000 abstract description 4
- 238000010298 pulverizing process Methods 0.000 abstract description 4
- 239000002075 main ingredient Substances 0.000 abstract 1
- 239000000843 powder Substances 0.000 description 10
- BASFCYQUMIYNBI-UHFFFAOYSA-N platinum Chemical compound [Pt] BASFCYQUMIYNBI-UHFFFAOYSA-N 0.000 description 6
- 208000001132 Osteoporosis Diseases 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000004806 packaging method and process Methods 0.000 description 3
- 229910052697 platinum Inorganic materials 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- 208000010392 Bone Fractures Diseases 0.000 description 2
- 206010003246 arthritis Diseases 0.000 description 2
- 235000019658 bitter taste Nutrition 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol 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)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 239000006187 pill Substances 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010017076 Fracture Diseases 0.000 description 1
- 208000006670 Multiple fractures Diseases 0.000 description 1
- 235000014676 Phragmites communis Nutrition 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 210000003056 antler Anatomy 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 238000010276 construction Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 239000011363 dried mixture Substances 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 239000011709 vitamin E Substances 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
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/306—Foods, ingredients or supplements having a functional effect on health having an effect on bone mass, e.g. osteoporosis prevention
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- 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)
- Botany (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
본 발명은 홍화씨를 원료로 하는 건강보조식품 및 그 제조방법에 관한 것이다.The present invention relates to a dietary supplement based on safflower seed and a manufacturing method thereof.
본 발명의 원료가 되는 홍화씨는, 혈액 순환을 촉진하고 노화를 억제시키는 비타민 E, 뼈의 주성분인 칼슘, 콜레스트롤 수치를 떨어뜨리는 불포화지방산등 인체에 유익한 성분을 다량 함유하고 있으며, 특히, 홍화씨에 함유된 유기백금(금속백금의 독성이 완전히 제거된 이온화된 천연 백금성분)은 부러진 뼈를 단단하게 이어주는 효능이 있다. 민간에서는 홍화씨가 동맥경화의 치료 및 예방, 골다공증 예방, 어린이 성장 촉진, 관절염 치료 등에 효과가 있다고 알려져 있다.Safflower seed, which is a raw material of the present invention, contains a large amount of beneficial ingredients for the human body, such as vitamin E, which promotes blood circulation and inhibits aging, calcium, which is a major component of bone, and unsaturated fatty acid, which lowers cholesterol levels. Organic platinum (ionized natural platinum ingredient completely eliminated the toxicity of metal platinum) has a strong effect of bridging broken bones. In the private sector, safflower seeds are known to be effective in treating and preventing arteriosclerosis, preventing osteoporosis, promoting children's growth, and treating arthritis.
이러한 홍화씨의 건강식품으로서의 탁원할 효능 때문에, 근래에 들어 홍화씨의 재배 및 이에 대한 연구가 많이 이루어지고 있으며 홍화씨를 복용하는 사람들의 수도 증가하고 있다.Because of the turbid efficacy of safflower seed as a health food, in recent years cultivation and research on the safflower seed has been made a lot, and the number of people taking safflower seed is increasing.
홍화씨는 주로 말린 씨 자체나, 분말 혹은 환으로 판매되고 있다. 홍화씨는 직접 복용할 수 없기 때문에 볶은 후 분말로 만들어야 하며, 분말로 된 홍화씨는 수저로 떠서 복용하거나 생강차에 타서 복용하는 것이 일반적이다. 한편, 환으로 된 홍화씨는 복용하기는 좋으나 그 효능이 떨어진다고 알려져 있다.Safflower seeds are usually sold as dried seeds or as powders or pills. Since safflower seeds cannot be taken directly, they should be roasted and then made into powder, and powdered safflower seeds are usually taken with a spoon or in ginger tea. On the other hand, safflower seed in the pill is good to take but is known to be less effective.
그러나, 홍화씨는 껍질 자체가 아주 단단하여 가루로 만들기가 쉽지 않고, 복용시 소화에 부담이 되기도 한다. 또한, 독특한 냄새 때문에 사람에 따라서 복용이 거북할 수 있으며 효능에 알맞는 정량을 조절하여 복용하기가 쉽지 않아서, 이에 의한 부작용이 발생될 수 있다.However, safflower seed is very hard to peel into powder, making it difficult to digest. In addition, due to the unique smell may be difficult to take depending on the person and it is not easy to take a controlled dose according to the efficacy, thereby causing side effects.
또한, 홍화씨를 분말화하기 위해 볶는 과정에서 적절한 온도를 가하지 못해 쓴맛을 제거하지 못할 수 있으며, 홍화씨를 지나치게 가열할 경우에는 그 껍질에 함유된 인체에 유익한 성분이 파괴될 수 있다.In addition, in order to powder safflower seed, it may not be able to remove the bitter taste by not applying the proper temperature in the roasting process, and if the safflower seed is excessively heated, the beneficial components contained in the shell may be destroyed.
본 발명은 상기와 같은 문제점을 해결하기 위하여 안출된 것으로서, 복용하기가 용이하고, 홍화씨가 건강식품으로서 갖는 탁월한 효능을 높인 홍화씨를 원료로 하는 건강보조식품 및 그 제조방법을 제공하는데 그 목적이 있다.The present invention has been made in order to solve the above problems, it is easy to take, it is an object to provide a dietary supplement with a safflower seed with excellent efficacy of safflower seed as a health food and a method for producing the same. .
도 1은 본 발명에 따른 홍화씨를 원료로 하는 건강보조식품의 제조방법을 설명하기 위한 순서도이고,1 is a flow chart illustrating a method of manufacturing a health supplement using a safflower seed according to the present invention,
도 2는 본 발명의 실시예에 따른 홍화씨를 원료로 하는 건강보조식품의 각 원료 혼합비율을 도시한 도면이다.Figure 2 is a view showing the mixing ratio of each raw material of the health supplement food using safflower seed according to an embodiment of the present invention.
상기와 같은 목적을 달성하기 위한 본 발명에 의한 홍화씨를 원료로하는 건강보조식품 제조방법은, 건조된 홍화씨를 가열된 용기에 넣고 제 1 온도에 도달할 때까지 가열한 후 상온까지 냉각시키는 제 1 처리단계와, 건조된 맥아를 가열된 용기에 넣고 제 2 온도에 도달할 때까지 가열한 후 상온까지 냉각시키는 제 2처리단계와, 상기 가열 후 냉각된 홍화씨 및 맥아와 건조된 백간잠 및 갈근을 각각 분쇄하는 분쇄단계와, 상기 분쇄된 각 원료들을 소정의 비율로 혼합기에 넣고 혼합하는 혼합단계 및 이 혼합물을 롤러기계에 넣고 가압하여 건조시키는 건조단계를 포함하는 것을 특징으로 한다.Health supplement food manufacturing method using safflower seed according to the present invention as a raw material for achieving the above object, the first to cool to room temperature after heating the dried safflower seed in a heated container until the first temperature is reached; A second treatment step of placing the dried malt in a heated container and heating it to a second temperature and then cooling it to room temperature; A pulverizing step of pulverizing, and a mixing step of putting each of the pulverized raw materials into a mixer at a predetermined ratio and mixing the mixture, and a drying step of putting the mixture into a roller machine and pressing and drying the mixture.
또한, 상기 목적을 달성하기 위한 본 발명에 의한 홍화씨를 원료로하는 건강보조식품은 상기와 같은 제조방법에 의해 제조된 것을 특징으로 하며, 바람직하게는 원료로서 천화분을 더 포함한다.In addition, the health supplement food based on safflower seed according to the present invention for achieving the above object is characterized in that it is produced by the manufacturing method as described above, preferably further comprises a hwahwabun as a raw material.
이와 같은 본 발명에 의한 건강보조식품은 복용하기에 용이하고, 복용시 홍화씨가 가지고 있는 건강식품으로서의 탁월한 효능이 빨리 나타난다.Such a health supplement food according to the present invention is easy to take, and when taken, the excellent efficacy as a health food that safflower seed has.
한편, 상기 제 1 온도는 180도이고, 상기 제 2 온도는 150도인 것이 좋다.On the other hand, the first temperature is 180 degrees, the second temperature is preferably 150 degrees.
또한, 상기 각 원료들의 혼합비율은 홍화씨 75%, 맥아 20%, 갈근 3%, 백간잠 2%인 것이 좋으며, 더욱 바람직하게는, 상기 원료에 천화분이 더 추가되어 각 원료들의 혼합비율이 홍화씨 70%, 맥아 20%, 천화분 5%, 갈근 3%, 백간잠 2%인 것이 좋다.In addition, the mixing ratio of each of the raw materials is safflower seed 75%, malt 20%, brown root 3%, Baekgan sleep 2%, more preferably, the addition of the hwahwahwa more than the raw material, the mixing ratio of each raw material 70% Malt 20%, hwahwa 5%, keuneuneun 3%, baekgam sleep 2% is good.
이하, 첨부된 도면을 참조하여 본 발명에 따른 홍화씨를 원료로 하는 건강보조식품 및 그 제조방법의 바람직한 실시예를 상세하게 설명한다.Hereinafter, with reference to the accompanying drawings will be described in detail a preferred embodiment of a dietary supplement with a safflower seed according to the present invention and a manufacturing method thereof.
도 1은 본 발명에 따른 홍화씨를 원료로 하는 건강보조식품의 제조방법을 설명하기 위한 순서도이고, 도 2는 본 발명의 실시예에 따른 홍화씨를 원료로 하는 건강보조식품의 각 원료 혼합비율을 도시한 그래프이다.1 is a flow chart for explaining a manufacturing method of the health supplement food using safflower seed according to the present invention, Figure 2 shows the mixing ratio of each raw material of the health supplement food using safflower seed according to an embodiment of the present invention. One graph.
도 1에 도시된 바와 같이, 본 발명에 따른 홍화씨를 원료로 하는 건강보조식품의 제조방법은, 원료를 가열한 후 냉각시키는 단계(S10), 각각의 원료를 분쇄하는 단계(S20), 분쇄된 원료들을 혼합하는 단계(S30), 원료들의 혼합물을 가압하고 건조시키는 단계(S40) 및 건조된 혼합물을 포장하는 단계(S50)를 포함한다.As shown in Figure 1, the method of manufacturing a health supplement using safflower seed according to the present invention, the step of heating and cooling the raw material (S10), the step of grinding each raw material (S20), pulverized Mixing the raw materials (S30), pressurizing and drying the mixture of raw materials (S40) and packing the dried mixture (S50).
원료 가열 및 냉각 단계(S10)에서는, 본 발명에 따른 건강보조식품의 주원료가 되는 홍화씨와 맥아를 소정의 온도까지 가열하였다가 상온까지 냉각시킨다. 홍화씨는 가열되는 과정에서 쓴맛이 제거되는데, 이때, 홍화씨의 껍질에 함유된 유익한 성분이 파괴되지 않도록 해야 한다. 이를 위해 약 250도로 가열된 용기에 건조된 홍화씨를 넣고 홍화씨의 온도가 약 180도가 될 때까지 15분 가량 가열한다. 이 과정에서 홍화씨가 타지 않고 고르게 가열될 수 있도록 잘 저어준다. 홍화씨의 온도가 약 180도에 도달하면 용기에서 꺼내어 상온까지 냉각시킨다. 또한, 맥아는 약 250도로 가열된 용기에 넣고 그 온도가 약 150도에 도달할 때까지 가열한 후 상온까지 냉각시킨다. 이렇게 볶아진 홍화씨는 인체에 유익한 약성을 최대한 보존하게 된다.In the raw material heating and cooling step (S10), safflower seed and malt, which are the main raw materials of the health supplement according to the present invention, are heated to a predetermined temperature and then cooled to room temperature. The safflower seeds are removed from the bitter taste as they are heated, so that the beneficial components contained in the safflower seeds' shells should not be destroyed. To this end, dried safflower seeds are placed in a container heated to about 250 degrees and heated for about 15 minutes until the safflower seeds have a temperature of about 180 degrees. Stir well to ensure that the safflower seeds are heated evenly without burning. When safflower seed reaches about 180 degrees, it is taken out of the container and cooled to room temperature. In addition, the malt is placed in a container heated to about 250 degrees and heated until the temperature reaches about 150 degrees and then cooled to room temperature. The safflower seed roasted in this way will preserve the beneficial benefits to the human body as much as possible.
원료 분쇄 단계(S20)에서는, 원료를 분쇄하게 가루로 만든다. 이때, 원료에 수분이 있으면 분쇄시에 원료가 엉킬 수 있으므로 원료는 미리 건조시켜 준비해 둔다. 원료 가열 및 냉각 단계(S10)를 거친 홍화씨 및 맥아, 그리고 미리 건조된 갈근 및 백간잠 등의 한약재는 각각 고속분쇄기에서 가루로 분쇄된다.In the raw material grinding step (S20), the raw material is ground to powder. At this time, if there is moisture in the raw material, the raw material may be entangled at the time of grinding, so that the raw material is dried beforehand. Safflower seed and malt through the raw material heating and cooling step (S10), and herbal medicines such as pre-dried root and white antler are respectively ground into powder in a high speed mill.
원료 혼합 단계(S30)에서는, 원료 분쇄 단계(S20)에서 가루로 된 각각의 원료들을 혼합기에 넣고 소정의 비율로 혼합한다. 이때, 각 원료들의 혼합비율은 도 2에 도시된 바와 같이 홍화씨 75%, 맥아 20%, 갈근 3%, 백간잠 2%로 한다. 원료 혼합 단계(S30)는 원료 분쇄 단계(S20) 전에 수행될 수도 있다. 그러나 보다 정확한 혼합비를 유지하기 위해 원료 혼합 단계(S30)는 본 실시예와 같이 원료 분쇄 단계(S20) 후에 수행되는 것이 바람직하다.In the raw material mixing step (S30), each raw material powdered in the raw material grinding step (S20) is put into a mixer and mixed at a predetermined ratio. At this time, the mixing ratio of each raw material is as shown in Figure 2 safflower seed 75%, malt 20%, brown root 3%, Baekgan sleep 2%. The raw material mixing step S30 may be performed before the raw material grinding step S20. However, in order to maintain a more accurate mixing ratio, the raw material mixing step (S30) is preferably performed after the raw material grinding step (S20) as in this embodiment.
한편, 일 실시예로서 원료로서 위를 보호해 주는 천화분을 더 추가할 수 있다. 이를 위해 원료 분쇄 단계(S20)에 천화분을 가루로 만드는 과정이 더 추가되며, 이때의 원료 혼합비율은 홍화씨의 양을 줄여서 홍화씨 70%, 맥아 20%, 천화분 5%, 갈근 3%, 백간잠 2%로 한다.On the other hand, as one embodiment it can be added to the natural hwahwa to protect the stomach as a raw material. To this end, the process of pulverizing cheonhwa flour is added to the raw material crushing step (S20), and the mixing ratio of the raw materials is reduced by the amount of safflower seeds, safflower seed 70%, malt 20%, cheonhwa meal 5%, brown root 3%, and baekganjam 2%. Shall be.
가압 건조 단계(S40)에서는, 원료 혼합 단계(S30)에서 얻어진 혼합물을 롤러기계에 넣고 고운 분말로 만든다. 이때, 홍화씨에 함유된 기름이 제거되며 장기적인 보관을 위해 최종 분말제를 압력을 가한 상태에서 완전히 건조시킨다. 이렇게 건조된 최종 분말제는 1회용 포장용기에 포장한다. 이때, 골다공증 예방, 골절 치료, 관절염 등의 증세에 알맞는 정량으로 해서 서로 다른 포장용기에 포장할 수 있다.In the pressure drying step (S40), the mixture obtained in the raw material mixing step (S30) is put into a roller machine to make fine powder. At this time, the oil contained in safflower seed is removed and the final powder is completely dried under pressure for long term storage. The final powder thus dried is packaged in a disposable packaging. At this time, it can be packaged in different packaging containers in a quantitative manner suitable for the symptoms of osteoporosis prevention, fracture treatment, arthritis and the like.
이와 같은 본 발명에 의하여 제조된 건강보조식품은 1회용 포장용기에 저장되므로 복용이 용이하고 각각의 복용자에게 필요한 적량을 제공할 수 있다. 또한, 홍화씨와 함께 첨가된 각종 한약재가 홍화씨의 약성을 높여준다. 즉, 소화작용을 돕는 맥아, 골다공증 치료 및 예방에 효과가 있는 갈근, 위를 보호하는 천화분, 약성을 상승시키는 백간잠 등이 홍화씨가 가지고 있는 건강식품으로서의 탁월한 효능을 상승 시켜준다.Since the health supplement prepared by the present invention is stored in a disposable packaging container, it is easy to take and can provide the necessary amount to each taker. In addition, various herbal medicines added with safflower seeds enhance the safflower's weakness. In other words, malt that helps digestion, reed root which is effective in treating and preventing osteoporosis, cheonhwa powder to protect stomach, and white liver sleep to increase weakness, etc. enhance the excellent efficacy of safflower seed.
이상에서 설명한 바와 같은 본 발명에 따른 제조방법에 의해 제조된 건강보조식품은 복용하기가 용이하고, 홍화씨가 가지고 있는 여러가지 인체에 유익한 성분이 잘 보존되어 있고 각종 한약재가 홍화씨의 효능을 더욱 높여주어 복용시 그 효과를 빨리 볼 수 있다.The health supplement food prepared by the manufacturing method according to the present invention as described above is easy to take, the various beneficial ingredients of the safflower seed are well preserved, and various herbal medicines enhance the efficacy of safflower seed. You can see the effect quickly.
이상, 본 발명을 본 발명의 원리를 예시하기 위한 바람직한 실시예에 대하여 도시하고 설명하였으나, 본 발명은 그와 같이 도시되고 설명된 그대로의 구성 및 작용으로 한정되는 것이 아니다. 오히려, 첨부된 특허청구범위의 사상 및 범주를 일탈함이 없이 본 발명에 대한 다수의 변경 및 수정이 가능함을 당업자들은 잘 이해할 수 있을 것이다. 따라서, 그러한 모든 적절한 변경 및 수정과 균등물들도 본 발명의 범위에 속하는 것으로 간주되어야 할 것이다.While the invention has been shown and described with respect to preferred embodiments for illustrating the principles of the invention, the invention is not limited to the construction and operation as shown and described. Rather, those skilled in the art will appreciate that many modifications and variations of the present invention are possible without departing from the spirit and scope of the appended claims. Accordingly, all such suitable changes and modifications and equivalents should be considered to be within the scope of the present invention.
Claims (10)
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| KR1020020005683A KR20030065184A (en) | 2002-01-31 | 2002-01-31 | Healthy food made from safflower seed and method for producing the same |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102805346A (en) * | 2012-08-22 | 2012-12-05 | 侯卫亭 | Kardiseed chewable tablet and preparation process thereof |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH03151840A (en) * | 1989-11-07 | 1991-06-28 | Ajinomoto Co Inc | Production of safflower-containing dough product |
| KR980000154A (en) * | 1997-11-10 | 1998-03-30 | 최명숙 | New food material mainly from safflower seeds |
| KR19990048386A (en) * | 1997-12-09 | 1999-07-05 | 이인우 | Health food using safflower seed and its manufacturing method |
| KR20000024255A (en) * | 2000-02-01 | 2000-05-06 | 이종호 | Supplementary food composition for adult health |
| KR20020019727A (en) * | 2000-09-06 | 2002-03-13 | 고효진 | Heath Supplementing Food made from Safflower Seed |
| KR20020024020A (en) * | 2002-01-08 | 2002-03-29 | 추영진 | making method of health food, the chief ingredient is carthamus tinctorius seed, and the health food |
| KR20030010369A (en) * | 2001-07-24 | 2003-02-05 | 이종선 | Healthy foods with thorny sulfur safflower seeds |
-
2002
- 2002-01-31 KR KR1020020005683A patent/KR20030065184A/en not_active Application Discontinuation
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH03151840A (en) * | 1989-11-07 | 1991-06-28 | Ajinomoto Co Inc | Production of safflower-containing dough product |
| KR980000154A (en) * | 1997-11-10 | 1998-03-30 | 최명숙 | New food material mainly from safflower seeds |
| KR19990048386A (en) * | 1997-12-09 | 1999-07-05 | 이인우 | Health food using safflower seed and its manufacturing method |
| KR20000024255A (en) * | 2000-02-01 | 2000-05-06 | 이종호 | Supplementary food composition for adult health |
| KR20020019727A (en) * | 2000-09-06 | 2002-03-13 | 고효진 | Heath Supplementing Food made from Safflower Seed |
| KR20030010369A (en) * | 2001-07-24 | 2003-02-05 | 이종선 | Healthy foods with thorny sulfur safflower seeds |
| KR20020024020A (en) * | 2002-01-08 | 2002-03-29 | 추영진 | making method of health food, the chief ingredient is carthamus tinctorius seed, and the health food |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102805346A (en) * | 2012-08-22 | 2012-12-05 | 侯卫亭 | Kardiseed chewable tablet and preparation process thereof |
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