KR20100093436A - Method for producing onion juice containing hamcho - Google Patents
Method for producing onion juice containing hamcho Download PDFInfo
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- KR20100093436A KR20100093436A KR1020090013182A KR20090013182A KR20100093436A KR 20100093436 A KR20100093436 A KR 20100093436A KR 1020090013182 A KR1020090013182 A KR 1020090013182A KR 20090013182 A KR20090013182 A KR 20090013182A KR 20100093436 A KR20100093436 A KR 20100093436A
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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
- A23L2/38—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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- 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
- 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
- A23L33/16—Inorganic salts, minerals or trace elements
-
- 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
- A23V2200/32—Foods, ingredients or supplements having a functional effect on health having an effect on the health of the digestive tract
-
- 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
- A23V2200/332—Promoters of weight control and weight loss
-
- 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
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Mycology (AREA)
- Inorganic Chemistry (AREA)
- Botany (AREA)
- Medicines Containing Plant Substances (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
본 발명은 함초를 포함한 양파즙의 제조방법에 관한 것으로서, 보다 상세하게는 양파 고유의 효과 뿐만 아니라 미네랄이 우수한 함초와 여러 생약성분들을 함유하여 소화불량, 성인병예방, 변비 개선, 다이어트 등의 효과를 나타내는 함초를 포함한 양파즙의 제조방법에 관한 것이다.The present invention relates to a method for producing onion juice containing hamcho, and more specifically, the effect of indigestion, prevention of adult diseases, constipation improvement, diet, etc. by containing not only the effects of onions, but also the natural herbs and various herbal ingredients The present invention relates to a method for producing onion juice, including the intestine.
양파는 예로부터 건강에 유효한 야채로 여러 음식에 사용되어 오고 있다. 양파는 주로 비늘줄기를 식용으로 하는데, 비늘줄기에서 나는 독특한 냄새는 이황화프로필·황화알릴 등의 화합물 때문이다. 이것은 생리적으로 소화액 분비를 촉진하고 흥분·발한·이뇨 등의 효과가 있다. 또한 비늘줄기에는 각종 비타민과 함께 칼슘·인산 등의 무기질이 들어 있어 혈액 중의 유해 물질을 제거하는 작용이 있다. 비늘줄기는 샐러드나 수프, 그리고 고기 요리에 많이 사용되며 각종 요리에 향신료 등으로 이용된다. 잎은 100g 중에 비타민A 5,000IU, 비타민C 45mg, 칼슘 80mg, 마그네슘 24mg, 칼륨 220mg이 들어 있다.Onions have long been used in many foods as healthy vegetables. Onions are mainly edible, and the peculiar smell of scales is due to compounds such as propyl disulfide and allyl sulfide. It promotes the secretion of digestive juices physiologically and has an effect such as excitement, sweating and diuresis. In addition, the scales contain minerals such as calcium and phosphate together with various vitamins to remove harmful substances in the blood. Scales are often used in salads, soups, and meat dishes, and are used as spices in various dishes. The leaves contain vitamin I 5,000 IU, vitamin C 45 mg, calcium 80 mg, magnesium 24 mg and potassium 220 mg in 100 g.
양파의 효능으로는 피를 맑게 한다고 알려져 있다. 이는 양파의 유효 성분 중 하나인 '퀘르세틴' 은 동맥경화를 예방하는 효능을 갖고 있으며, 또 다른 성분 인 '유화 프로필' 은 중성지방과 콜레스테롤 수치를 낮추는 작용을 한다. 때문에 양파는 탁한 혈액이나 손상된 혈관을 치유하는 데도 효과적이다. 양파는 섬유소 용해 활성 작용과 지질 저하 작용으로 혈액의 점도를 낮춰 맑고 깨끗하게 만들어준다. 따라서 혈액순환이 좋아지고 산소와 영양의 신체 공급이 원활해지는 효과가 있는것이다.Onions are known to clear blood. It is one of the active ingredients of onion 'Quercetin' has the effect of preventing atherosclerosis, and another ingredient 'emulsification profile' lowers triglyceride and cholesterol levels. Onions are also effective in healing turbid blood and damaged blood vessels. Onion is a fibrinolytic and lipid-lowering action that lowers the viscosity of the blood, making it clear and clean. Therefore, blood circulation is improved and oxygen and nutrients are smoothly supplied to the body.
그리고 양파는 혈압을 떨어뜨리고 심장병을 예방한다. 양파를 가열하면 '유화프로필' 이라는 성분은 줄어들지만 가열 정도에 따라 '트리슬피드' 라는 성분과 '세피엔' 이라는 성분으로 변한다. 이들 성분은 중성지방이나 콜레스테롤 수치를 낮추는 작용과 혈압을 내리는 역할을 한다. 그리고 양파에는 간장의 해독작용을 강화시키는 '그루타치온' 성분이 많이 들어 있다. 간장의 해독기능이 강화되면 임신 중독은 물론 약물중독, 알레르기에 대한 저항력이 강해지는 장점이 있다. 뿐만 아니라 양파는 간장 속의 지질을 저하시켜 간장을 건강하고 튼튼하게 해주며, 피로를 회복시켜주고 변비에도 좋다. 술을 마실 때 양파를 함께 먹으면 알코올로 인해 파괴되기 쉬운 비타민 B1 의 흡수도 높이면서 술독을 중화시켜 간장을 보호한다.And onions lower blood pressure and prevent heart disease. When onions are heated, the `` emulsified profile '' component is reduced, but depending on the degree of heating, it changes into a component called `` tristle '' and `` sepiene ''. These ingredients work to lower triglyceride and cholesterol levels and lower blood pressure. And onions contain a lot of glutathione ingredients that enhance the detoxification of the liver. Enhancement of liver detoxification has the advantage of stronger resistance to pregnancy, drug addiction, and allergies. In addition, onions lower the lipids in the liver, making the liver healthy and strong, relieving fatigue and constipation. When you drink onions when drinking alcohol, it also increases the absorption of vitamin B 1 , which is easily destroyed by alcohol, and neutralizes the poison and protects the liver.
양파는 재배역사가 오래된 조미용 식물로 우리나라에서도 매년 많은 면적이 재배되고 있고 마늘, 파, 고추등과 더불어 식생활에 없어서는 안될 주요 채소중의 하나이다. 양파는 내한성 식물체로 여러 가지 기후 조건에서 생육할 수 있어 거의 전세계에서 재배하고 있으며 오래전부터 향신료와 함께 식용한 기록이 있으나 자르면 눈물이 날 정도로 톡 쏘는 듯한 냄새와 매운맛 때문에 널리 보급되지는 않았다. 최근에는 양파 특유의 냄새 때문에 향신용 식물로 보급과 더불어 양파의 주요 성분인 유기유황화합물들의 항균작용, 혈압강하, 혈액순환 촉진, 콜레스테롤 저하, 당뇨병 예방 및 치료, 항암효과등이 알려지고 있고 생리활성 효과 및 약리성에 대한 연구가 활발해지고 있어 관심이 더욱 고조되고 있다. 이러한 양파의 소비증대를 위해서는 새로운 식품개발 방안이 강구되어야 할 것이다. 그러나 가공품 연구개발이 미진하고 최근 양파김치, 스낵, 음료등이 개발되고 있으나 판매부진등 어려움이 있고 양파장아찌, 식초, 건조양파, 양파분말등이 생산되고 있으나 소비자의 만족을 시키지 못하고 있고 새로운 가공품 개발이 절실한 실정이다.Onion is a seasoning plant with a long history of cultivation. In Korea, a large area is cultivated every year, and it is one of the indispensable vegetables along with garlic, green onion, and pepper. Onion is a cold-tolerant plant and can be grown under various climatic conditions. It is grown almost all over the world, and it has been eaten with spices for a long time, but it has not been widely used because of its pungent smell and pungent taste. Recently, due to the peculiar smell of onion, it is widely distributed as a spice plant, and the antibacterial activity of organic sulfur compounds, which are the main components of onion, lowering blood pressure, promoting blood circulation, lowering cholesterol, preventing and treating diabetes, and anticancer effects are known. The research on the effects and pharmacology is getting active, and the interest is getting higher. In order to increase the consumption of onions, new food development plans should be devised. However, research and development of processed products is insufficient, and recently, onion kimchi, snacks, and beverages are being developed, but there are difficulties such as sluggish sales, onion pickles, vinegar, dried onions, onion powder, etc., but they are not satisfying customers and develop new processed products. This is an urgent situation.
양파즙을 제조하는 방법에 관한 것으로 대한민국 특허공보 제1987-0006849호는 양파 추출액의 제조방법에 관한 발명으로 그 내용은 양파를 절단하고 미분쇄한 양파 미분쇄물을 양파즙과 잔류물로 분리한 다음 잔류물을 산으로 pH 3.4∼4.5FH 조절하고 섬유질 분해효소를 가하여 섬유질을 분해시키고 여기에 양파즙을 혼합하여 60℃에서 3-8시간 진공 농축시킨 농축액에 드레인수와 첨가제를 혼합 균질화 시키는 양파 추출액의 제조방법이 개시되어있다.Korean Patent Publication No. 1987-0006849 relates to a method for preparing onion juice. The content of the present invention relates to a method for preparing onion extract, the content of which is obtained by cutting onion and grinding finely divided onion fine powder into onion juice and residue. Next, adjust the residue to pH 3.4 ~ 4.5FH with acid, add fiber degrading enzyme to decompose the fiber, and mix onion juice with it and mix and homogenize the drain water and the additive in the concentrated solution concentrated under vacuum at 60 ℃ for 3-8 hours. A method for preparing an extract is disclosed.
그러나 이러한 공정은 양파를 미분쇄하는 공정을 거치는 번거로움이 있고조미용으로 첨가시키기 위해 보존기간이 연장된 식품원료로서의 양파 추출액을 제조하는 방법에 관한 것으로 순수 양파 추출액이 아니라 화학물질을 첨가하여 인위적으로 섬유질을 분해시키고 균질화시키는 것으로 가공함이 없이 곧바로 음용하기 어렵다.However, this process is annoying to go through the process of grinding the onion, and relates to a method for producing onion extract as a food raw material with an extended shelf life to add for seasoning, artificially by adding chemicals, not pure onion extract It is difficult to drink immediately without processing by breaking down and homogenizing the fiber.
일반적으로 양파즙을 추출하는 방법으로는 추출기에 양파를 넣어 이를 오랜 시간 삶아 즙을 짜내고 있다. 그러나 이러한 방법으로 양파즙을 추출하게 되면 양파의 향이 그대로 남아 음용하는데 거부감을 일으키는 사람이 많다는 문제가 있다.In general, the method of extracting onion juice is to put onions in the extractor boiled for a long time to squeeze the juice. However, when extracting the onion juice in this way, the aroma of the onion remains the problem that causes a lot of refusal to drink.
따라서, 본 발명의 목적은 양파 고유의 효과 뿐만 아니라 미네랄이 우수한 함초와 여러 생약성분들을 함유하여 소화불량, 성인병예방, 변비 개선, 다이어트 등의 효과를 나타내면서도 맛과 향이 우수한 함초를 포함한 양파즙의 제조방법을 제공하는 것이다.Accordingly, an object of the present invention is to contain onions with excellent taste and aroma while showing the effects of indigestion, prevention of geriatric disease, constipation improvement, diet, etc. by containing not only the effect of onions, but also a mineral-containing seaweed and various herbal ingredients It is to provide a manufacturing method.
상기한 목적을 해결하기 위해, 본 발명은 껍질을 벗기고 수세된 양파를 분쇄하는 제1 단계, 상기 양파 분쇄물 100 중량부에 대해 건조된 함초 1 ∼ 5 중량부, 감초 0.025 중량부, 대추 0.025 중량부, 솔잎 0.025 중량부, 뽕잎 0.025 중량부, 오가피 0.025 중량부, 계피 0.025 중량부, 당귀 0.025 중량부를 혼합하는 제2 단계, 상기 혼합물을 100 ∼ 120℃에서 3 ∼ 4시간 동안 증숙하는 제3 단계, 및 상기 증숙물을 액즙압착기로 짠 다음, 40 ∼ 60℃에서 1 ∼ 2시간 동안 가열하는 제4 단계를 포함하여 제조되는 함초를 포함한 양파즙의 제조방법을 제공한다. 이때, 상기 함초는 맛과 향에 적합하게 하기 위해서는 양파 분쇄물 100 중량부에 대해 1.25 중량부인 것이 바람직하다.In order to solve the above object, the present invention is a peeled and washed the first step of crushed onion, 1 to 5 parts by weight of dried seaweed, 100 parts by weight of the onion crushed, licorice 0.025 parts, jujube 0.025 weight Part, 0.025 parts by weight of pine needles, 0.025 parts by weight of mulberry leaves, 0.025 parts by weight of cucumber, 0.025 parts by weight of cinnamon, 0.025 parts by weight of Angelica, a third step of steaming the mixture for 3 to 4 hours at 100 ~ 120 ℃ And, and squeeze the steamed product with a juice press, and provides a method for producing onion juice containing a glasswort prepared by the fourth step of heating for 1 to 2 hours at 40 ~ 60 ℃. At this time, the seaweed is preferably 1.25 parts by weight with respect to 100 parts by weight of onion crushed in order to suit the taste and aroma.
본 발명에 의하면 양파 고유의 효과 뿐만 아니라 미네랄이 우수한 함초를 포 함하고 있으므로 맛과 향이 우수하며, 소화불량, 성인병예방, 변비 개선, 다이어트 등의 효과를 나타내는 양파즙을 제조하는 효과가 있다.According to the present invention, because it contains onions in addition to the intrinsic effect of the mineral, it is excellent in taste and aroma, and has the effect of producing onion juice exhibiting the effects of indigestion, adult disease prevention, constipation improvement, diet and the like.
이하, 본 발명의 실시예를 도면에 의해 상세히 설명하면 다음과 같다.Hereinafter, an embodiment of the present invention will be described in detail with reference to the drawings.
도 1은 본 발명에 따른 함초를 포함한 양파즙의 제조단계를 도시한 것으로, 제1 단계(S10)는 양파의 껍질을 벗기고 수세된 양파를 분쇄하는 단계이고, 제2 단계(S20)는 상기 양파 분쇄물에 대해 함초, 감초, 대추, 솔잎, 뽕잎, 오가피, 계피, 당귀를 혼합하는 단계이고, 제3 단계(S30)는 상기 혼합물을 증숙하는 단계이고, 제4 단계(S40)는 상기 증숙물을 액즙압착기로 짠 다음, 미온에서 재가열하는 단계이다.1 illustrates a step of preparing onion juice including a seaweed according to the present invention, the first step (S10) is a step of peeling the onion and crushing the washed onion, the second step (S20) is the onion For the ground product, it is a step of mixing the seaweed, licorice, jujube, pine needles, mulberry leaves, cucumbers, cinnamon, Angelica, the third step (S30) is the step of steaming the mixture, the fourth step (S40) is the steamed material After squeezing with a juice press, the step of reheating in lukewarm.
구체적으로, 제1 단계(S10)로서 본 발명의 바람직한 실시예에서는 친환경 재배로 수확한 양파의 껍질을 벗긴후, 깨끗한 물로 청결히 씻어 그늘에서 물기를 말린후 한방 과일 분쇄기로 분쇄하여 40kg의 양파 분쇄물을 준비하였다.Specifically, in a preferred embodiment of the present invention as a first step (S10), after peeling the onion harvested by environmentally friendly cultivation, washed clean with clean water, dried in the shade and dried in a herbal fruit grinder to crush 40kg onion crushed Was prepared.
제2 단계(S20)에서는 상기 양파 분쇄물에 건조된 함초 500g, 감초 10g, 대추 10g, 솔잎 10g, 뽕잎 10g, 오가피 10g, 계피 10g, 당귀 10g을 혼합하였다.In the second step (S20) was mixed with 500 g of dried seaweed, licorice 10g, jujube 10g, pine needles 10g, mulberry leaves 10g, 10g of ogapi, 10g, cinnamon 10g to the onion crushed.
본 발명에서 사용한 함초(Salicornia herbacea)는 명주아과(chenopodia ceae)에 속하는 일년초로서, 신농초본경에는 맛이 짜다고 하여 함초(鹹草), 염초(鹽草) 또는 신령스러운 풀로 여겨 신초(神草)라고 적혀있으며, 해안이나 개펄, 염전 주위 에 무리지어 자라서 '퉁퉁마디'라고도 불리우며, 1921년에 천연기념물로 지정되었다. 함초는 육지에 자라면서도 바닷물 속에 들어있는 갖가지 미네랄과 효 소 성분이 농축되어 있으며, 특히 함초 100g에 칼슘 671mg, 마그네슘 661mg, 칼륨 475mg, 철 441mg, 인 139mg, 요오드 65.8mg, 나트륨 6.5%, 염분 15.7% 등의 성분이 알려져 있고, 식물성 섬유질 5,200mg 및 숙변을 분해하는 효소군이 함유되어 있고, 이밖에 90여 가지의 미네랄이 골고루 들어있다. 약리작용으로는 비만증에 효과적이며, 위의 기능을 촉진하고, 신장염, 간염 및 고혈압, 저혈압, 빈혈증에 효과가 있고, 혈당강하, 갑상선 기능의 향상 등의 작용을 한다.Salcho used in the present invention (Salicornia herbacea) is a year-round herb belonging to the chenopodia ceae, because it is said to be salty in the new agricultural herbaceous plant, it is considered as a seaweed (鹹 草), salt herb or spiritual grass. It is also called `` Tung-bark '' because it grows around the coast, Gaepal, and salt fields, and it was designated as a natural monument in 1921. The seaweed grows on land but is enriched with various minerals and nutrients in seawater. Especially, 100g of seaweed contains 671mg of calcium, 661mg of magnesium, 475mg of potassium, 441mg of iron, 139mg of phosphorus, 65.8mg of iodine, 6.5% of sodium, and 15.7 of salt. Components such as% are known, and 5,200 mg of vegetable fiber and the enzyme group which decompose stool are contained. In addition, about 90 kinds of minerals are evenly contained. Pharmacological action is effective in obesity, promotes the function of the stomach, and is effective in nephritis, hepatitis and hypertension, hypotension, anemia, lowering blood sugar, improving the function of the thyroid gland.
본 발명에서는 상기와 같이 미네랄이 풍분한 함초를 양파즙의 제조에 혼합하여 취감이 우수한 양파즙을 제조한 것이다.In the present invention, the onion-rich seaweed is mixed with the preparation of onion juice as described above to produce an onion juice excellent in taste.
한편, 상기 함초 외에 추가되는 한방재료들은 어린이나 노약자 등도 부담없이 즐길 수 있는 맛을 내면서도, 할압강하 기타 당뇨수치안정과 같은 효과를 부가할 수 있는 성분과 함량을 포함하고 있는 것이다.On the other hand, the herbal ingredients added in addition to the seaweed is to include a component and content that can add effects such as split pressure drop and other diabetes level stabilization while having a taste that can be easily enjoyed by children or the elderly.
제3 단계(S30)는 상기 혼합물을 증숙하는 단계로서, 100 ∼ 120℃에서 3 ∼ 4시간 동안 증숙하였다. 이후, 제4 단계(S40)에서 상기 증숙물을 액즙압착기로 짠 다음, 40 ∼ 60℃의 온수에서 1 ∼ 2시간 동안 재가열한 다음, 개별 포장하여 제품을 완성하였다.The third step (S30) is a step of steaming the mixture, it was steamed for 3 to 4 hours at 100 ~ 120 ℃. Thereafter, in the fourth step S40, the steamed product was squeezed with a juice press, reheated for 1 to 2 hours in warm water at 40 to 60 ° C, and then individually packaged to complete the product.
이상으로 본 발명을 설명하였는데, 본 발명의 기술적 범위는 상술한 실시예에 기재된 내용으로 한정되는 것은 아니며, 해당 기술분야의 통상의 지식을 가진 자에 의해 수정 또는 변경된 등가의 구성은 본 발명의 기술적 사상의 범위를 벗어나지 않는 것임은 명백하다.Although the present invention has been described above, the technical scope of the present invention is not limited to the contents described in the above-described embodiments, and equivalent configurations modified or changed by those skilled in the art may be described. Obviously, it is not beyond the scope of thought.
도 1은 본 발명에 따른 함초를 포함한 양파즙의 제조 단계도이다.1 is a production step diagram of onion juice containing a seaweed according to the present invention.
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