KR20030081781A - How to make raw food - Google Patents
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- KR20030081781A KR20030081781A KR1020020020161A KR20020020161A KR20030081781A KR 20030081781 A KR20030081781 A KR 20030081781A KR 1020020020161 A KR1020020020161 A KR 1020020020161A KR 20020020161 A KR20020020161 A KR 20020020161A KR 20030081781 A KR20030081781 A KR 20030081781A
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- 235000013305 food Nutrition 0.000 title claims abstract description 11
- 235000013339 cereals Nutrition 0.000 claims abstract description 16
- 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 15
- 241001107116 Castanospermum australe Species 0.000 claims abstract description 9
- 240000008042 Zea mays Species 0.000 claims abstract description 9
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 9
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 9
- 235000021279 black bean Nutrition 0.000 claims abstract description 9
- 235000005822 corn Nutrition 0.000 claims abstract description 9
- 240000005979 Hordeum vulgare Species 0.000 claims abstract description 8
- 235000007340 Hordeum vulgare Nutrition 0.000 claims abstract description 8
- 244000062793 Sorghum vulgare Species 0.000 claims abstract description 7
- 235000012907 honey Nutrition 0.000 claims abstract description 7
- 235000019713 millet Nutrition 0.000 claims abstract description 7
- 229920001542 oligosaccharide Polymers 0.000 claims abstract description 6
- 150000002482 oligosaccharides Chemical class 0.000 claims abstract description 6
- 240000006394 Sorghum bicolor Species 0.000 claims abstract description 5
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims abstract description 5
- 235000013311 vegetables Nutrition 0.000 claims abstract description 4
- 240000001417 Vigna umbellata Species 0.000 claims description 6
- 235000011453 Vigna umbellata Nutrition 0.000 claims description 6
- 235000021329 brown rice Nutrition 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 3
- 244000013123 dwarf bean Species 0.000 claims description 3
- 235000021331 green beans Nutrition 0.000 claims description 3
- 239000004615 ingredient Substances 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 230000035784 germination Effects 0.000 claims description 2
- 229920001353 Dextrin Polymers 0.000 claims 1
- 239000004375 Dextrin Substances 0.000 claims 1
- 235000019425 dextrin Nutrition 0.000 claims 1
- 239000007787 solid Substances 0.000 claims 1
- 230000000087 stabilizing effect Effects 0.000 claims 1
- 240000004922 Vigna radiata Species 0.000 abstract description 6
- 235000010721 Vigna radiata var radiata Nutrition 0.000 abstract description 6
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 abstract description 6
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 6
- 239000011707 mineral Substances 0.000 abstract description 6
- 235000010755 mineral Nutrition 0.000 abstract description 6
- 238000000034 method Methods 0.000 abstract description 5
- 235000013343 vitamin Nutrition 0.000 abstract description 5
- 229940088594 vitamin Drugs 0.000 abstract description 5
- 229930003231 vitamin Natural products 0.000 abstract description 5
- 239000011782 vitamin Substances 0.000 abstract description 5
- 238000000265 homogenisation Methods 0.000 abstract description 3
- 229920001285 xanthan gum Polymers 0.000 abstract description 3
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 abstract description 2
- 229940082509 xanthan gum Drugs 0.000 abstract description 2
- 235000010493 xanthan gum Nutrition 0.000 abstract description 2
- 239000000230 xanthan gum Substances 0.000 abstract description 2
- 244000046052 Phaseolus vulgaris Species 0.000 abstract 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 abstract 3
- 235000009508 confectionery Nutrition 0.000 abstract 3
- 241000512259 Ascophyllum nodosum Species 0.000 abstract 2
- 240000007594 Oryza sativa Species 0.000 abstract 2
- 235000007164 Oryza sativa Nutrition 0.000 abstract 2
- 235000009566 rice Nutrition 0.000 abstract 2
- 229920002774 Maltodextrin Polymers 0.000 abstract 1
- 239000005913 Maltodextrin Substances 0.000 abstract 1
- 229920002472 Starch Polymers 0.000 abstract 1
- 235000013325 dietary fiber Nutrition 0.000 abstract 1
- 235000013312 flour Nutrition 0.000 abstract 1
- 229940035034 maltodextrin Drugs 0.000 abstract 1
- 239000008107 starch Substances 0.000 abstract 1
- 230000001954 sterilising effect Effects 0.000 abstract 1
- 238000004659 sterilization and disinfection Methods 0.000 abstract 1
- 150000003722 vitamin derivatives Chemical class 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- 239000008267 milk Substances 0.000 description 3
- 235000013336 milk Nutrition 0.000 description 3
- 210000004080 milk Anatomy 0.000 description 3
- GJCOSYZMQJWQCA-UHFFFAOYSA-N 9H-xanthene Chemical compound C1=CC=C2CC3=CC=CC=C3OC2=C1 GJCOSYZMQJWQCA-UHFFFAOYSA-N 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 150000004965 peroxy acids Chemical class 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000001850 reproductive effect Effects 0.000 description 1
- 230000009933 reproductive health Effects 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
-
- 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
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- 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
- A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/152—Cereal germ products
-
- 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
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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
- A23V2250/00—Food ingredients
- A23V2250/02—Acid
- A23V2250/032—Citric acid
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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
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
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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
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
-
- 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
- A23V2300/26—Homogenisation
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Pediatric Medicine (AREA)
- Cereal-Derived Products (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
Description
본 발명은 건강에 좋은 떠먹는 생식 제조방법에 관한 것이다The present invention relates to a method of producing healthy, resilient raw food.
생식이 몸에 좋다는 것은 여려 과학적 방법으로 증명되어 보고되어 있고 시중에도 많이 판매되고 있다. 그러나 생식이 몸에 좋음에도 불구하고 많은 사람들이 꺼리는 이유가 맛이 없고 먹기에 불편하기 때문이다. 그래서 본 발명에서는 각종 잡곡을 함유한 건강 떠먹는 생식을 개발하여 일반인들이 쉽게 생 곡식을 섭취할 수 있도록 하기위함이다. 기존의 개발된 곡식 함유 음료들은 곡식들을 효소로 분해하여 고온으로 추출하기 때문에 생식이라 할 수 없으며 생 곡식들이 함유 한영양 성분이 그대로 유지되었다고는 할 수 없다Reproductive health is proven and reported in many scientific ways and is sold on the market. However, despite the fact that raw food is healthy, many people are reluctant to eat because they have no taste and are uncomfortable to eat. Therefore, the present invention is to develop a healthy floating raw food containing various grains so that the general public can easily eat raw grains. Previously developed grain-containing beverages are not reproductive because they are decomposed into enzymes and extracted at high temperatures, and the nutritional content of raw grains is not maintained.
본 발명에서는 제조 원료중 검은 콩,팥,옥수수,녹두,보리를 적절한 조건하에서 발아시키고 나머지 수수,현미,기장 및 기타 원료는 그대로 분쇄하여 물 또는 우유를 가하여 혼합 ,균질화 한 후 떠먹기 편하도록 당과 산으로 당/산 비율을 조절하고 건강에 좋도록 각종 비타민과 미네랄, 올리고당.천연벌꿀등을 첨가한 후 최소한의 열처리로 미생물을 살균하는 공정을 특징으로 하는 떠먹는 생식등의 제조방법에 관한 것이다.In the present invention, black beans, red beans, corn, green beans, and barley are germinated under appropriate conditions, and the remaining sorghum, brown rice, millet and other raw materials are ground as it is, mixed with water or milk, mixed, homogenized, and sugar-free. Controlling sugar / acid ratio with peracid and adding various vitamins, minerals, oligosaccharides, natural honey, etc., to sterilize microorganisms with minimal heat treatment. will be.
본 발명을 상세히 설명하면 검은 콩 5∼20%, 팥 3∼10%, 옥수수 4∼10%, 녹두 3∼10% ,보리 3∼10%를 깨끗이 씻은 후 20℃ 이하의 물로 24∼72시간 침지시킨 후 꺼낸 후 20℃ 이하의 습한 공기를 통과시커 온도를 일정하게 유지하는 동시에 산소를 공급하여 CO2를 배출시킴으로써 곡식들이 질식하는 것을 방지하도록한다.When explaining the present invention in detail, 5 to 20% of black beans, 3 to 10% of red beans, 4 to 10% of corn, 3 to 10% of mung beans, 3 to 10% of barley, and then immersed for 24 to 72 hours with water below 20 ° C. After taking out, take out the humid air below 20 ℃ and keep the temperature of the seeker constant while supplying oxygen to discharge CO 2 to prevent the grains from choking.
이렇게 하여 2∼5일 정도지나 싹이 알갱이 길이의 1/3∼1배 정도 자라면 건조공기를 송풍하여 건조시킨 후 곱게 분쇄한다.한편 수수 5∼20%,현미 10∼50%,기장5∼20%와 10%내외의 기타 성분(다시마,각종 야채)을 깨끗이 씻은 후 말려 분쇄한다.이렇게 분쇄한 잡곡들에 물 또는 우유를 첨가하여 혼합한 후각종 비타민과 미네랄,올리고당,구연산,천연벌꿀 등을 첨가한 후 100∼300kg/㎠에서 균질화시킨 후 캔,병 또는 레토르트 파우치에 넣어 90∼150℃에서 5∼60초간 살균한 후 냉각시키는 것을 특징으로 하는 떠먹는 생식 제조방법에 관한 것이다.In this way, if the paper is about 2 to 5 days long, or about 1/3 to 1 times the length of the grains, blow dry air, dry it, and grind it finely. Meanwhile, 5 to 20% of millet, 10 to 50% of brown rice, and 5 to 5 millet 20% and 10% of other ingredients (Kashima, various vegetables) are washed, dried and pulverized.The crushed grains are mixed with water or milk to add olfactory vitamins and minerals, oligosaccharides, citric acid, natural honey, etc. After adding the homogenized at 100 ~ 300kg / ㎠ homogenized in a can, bottle or retort pouch sterilized for 5 to 60 seconds at 90 to 150 ℃ and then cooling the production method characterized in that the cooling.
본 발명자는 건강에는 좋은 줄 알지만 먹기가 불편한 생식을 쉽게 섭취할 수 있도록 주안점을 두었으며 이를 제조하는데 있어서 곡식자체에 영양분을 최대로 하고 비린내 성분 등을 가능한 적게 하도록 발아공정,조미공정,균질화 및 안정화 공정 등을 개발하고자 연구하였으며 그 결과 떠먹기 편하고 건강에 좋은 생식을 개발 완성하게 되었다.The inventors of the present invention focus on the easy intake of unhealthy eating, but it is good for health, and in the preparation of the germination process, seasoning process, homogenization and stabilization to maximize the nutrients to the grain itself and to reduce the fishy ingredients as much as possible. The research was conducted to develop the process, and as a result, it was easy to eat and develop healthy food.
본 발명은 곡식을 함유한 떠먹는 생식 제조방법에 관한 것으로 실시 예를 들어 상세히 설명하고자 한다.The present invention relates to a method for producing raw food containing grains, which will be described in detail with reference to Examples.
[실시예 1]Example 1
검은 콩 9㎏, 팥 3㎏, 옥수수 4㎏, 녹두 3㎏, 보리 3㎏를 깨끗이 씻은 후 20℃ 이하의 물로 48시간 침지시킨 후 꺼내어 20℃ 이하의 습한 공기를 통과시키며 1주일 동안 싹을 키운다.9 kg of black beans, 3 kg of red beans, 4 kg of corn, 3 kg of mung beans, and 3 kg of barley are washed thoroughly, soaked for 48 hours with water of 20 ° C or lower, and taken out. .
싹이 알갱이 길이의 1/3∼1배 정도 자라면 40℃에서 1일 정도 건조한 후 100mesh 이하로 곱게 분쇄한다. 이렇게 분쇄한 잡곡들을 반응조에 넣은 후 물 900㎏을 첨가하여 40℃에서 5시간 자가 소화반응을 시킨다. 그리고 난 후 각종 비타민과 미네랄 100g,잔탄검 500g, 올리고당 100g 구연산 500g, 천년벌꿀 200g 등을 첨가 한 후 100∼300 ㎏/㎠에서 균절화 시킨후 캔 , 병 또는 레토르트 파우치에 담아 130℃에서 5초간 살균한 후 냉각시킨다.If the shoots grow about 1/3 to 1 times the length of the grains, dry them at 40 ℃ for 1 day, and then grind them finely to 100mesh or less. The crushed grains were put in a reaction tank and 900 kg of water was added to carry out a self-extinguishing reaction at 40 ° C. for 5 hours. Then, add 100g of various vitamins and minerals, 500g of xanthan gum, 100g of oligosaccharide, 500g of citric acid, and 200g of millennial honey, and then equalize it at 100 ~ 300 ㎏ / ㎠ and place in a can, bottle or retort pouch for 5 seconds at 130 ℃. Sterilize and cool.
[실시예 2]Example 2
검은 콩 15㎏, 팥 7㎏, 옥수수 8㎏, 녹두 7㎏, 수수 15kg. 현미 15㎏, 기장 15㎏ 깨끗이 씻은 후 말려 325mesh 이하로 초미립 분쇄를 한다. 이렇게 분쇄한 잡곡들을 혼합 탱크에 넣은 후 물 또는 우유를 900㎏을 첨가한 후 각종 비타민과 미네랄 100g, 잔탄금 500g, 올리고당 100g, 구연산500g ,천연벌꿀 200g등을 첨가한 후 100∼300 ㎏/㎠에서 균질화시킨 후 캔, 병 또는 레토르트 파우치에 담아 150℃에서 3초간 살균한 후 냉각시킨다.15 kg of black beans, 7 kg of red beans, 8 kg of corn, 7 kg of mung beans, 15 kg of sorghum. Wash 15kg of brown rice and 15㎏ of millet, and then dry them and grind them to 325mesh or less. Put the crushed grains in the mixing tank and add 900 kg of water or milk, add 100g of various vitamins and minerals, 500g of xanthan gold, 100g of oligosaccharides, 500g of citric acid, 200g of natural honey, etc. and then add 100 ~ 300 ㎏ / ㎠ After homogenization in a can, bottle or retort pouch, sterilized at 150 ° C. for 3 seconds and then cooled.
기존 생식에 비하여 먹기에 편리하고 긴강에 좋은 생식의 발명Invention of raw food that is convenient to eat and good for Longgang compared to conventional raw food
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| KR100945836B1 (en) * | 2008-04-10 | 2010-03-08 | 에이취디알 주식회사 | Saengshik for functional improvement |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR970073390A (en) * | 1996-05-28 | 1997-12-10 | 이직환 | Method for producing a drinking complex enzyme enzyme containing grain as a main ingredient |
| KR980000153A (en) * | 1997-10-11 | 1998-03-30 | 김영호 | Health Supplement |
| KR20000004543U (en) * | 1998-08-10 | 2000-03-06 | 김태점 | Nutritional health food |
| KR20010098313A (en) * | 2000-04-29 | 2001-11-08 | 박일순 | Raw food manufacturing method |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR970073390A (en) * | 1996-05-28 | 1997-12-10 | 이직환 | Method for producing a drinking complex enzyme enzyme containing grain as a main ingredient |
| KR980000153A (en) * | 1997-10-11 | 1998-03-30 | 김영호 | Health Supplement |
| KR20000004543U (en) * | 1998-08-10 | 2000-03-06 | 김태점 | Nutritional health food |
| KR20010098313A (en) * | 2000-04-29 | 2001-11-08 | 박일순 | Raw food manufacturing method |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100945836B1 (en) * | 2008-04-10 | 2010-03-08 | 에이취디알 주식회사 | Saengshik for functional improvement |
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