KR20100125217A - A assistance food manufacturing unit using garlic bead mixed ginseng and egg yolk and manufacturing method thereof - Google Patents

Abstract

PURPOSE: A method for manufacturing a garlic pill health supplement food is provided to minimize specific smell of garlic and to use alicine ingredient of garlic. CONSTITUTION: A method for manufacturing a garlic pill health supplement food comprises: a process of washing garlic; a step of cutting large garlic; a step of steaming at 110-120°C for 5-10 minutes for inactivating the enzyme; a step of vacuum-drying at 110-120°C for 30 minutes; a step of quickly cooling the garlic by 15-20°C; a step of pulverizing by 150-200 mesh; a step of mixing 10-20 weight% of red ginseng liquid and 20-30 weight% of egg yolk; a step of maturing the mixture for 8-10 hours; and a step of extruding the dough and cutting in a pill form.

Description

A Assistance Food Manufacturing Unit Using Garlic Bead Mixed Ginseng and Egg Yolk and Manufacturing Method Thereof}

The present invention relates to a manufacturing method of garlic supplement health supplement food containing red ginseng and egg yolk, steamed garlic after drying steamed and dried, rapidly cooled, and then crushed and mixed with red ginseng extract and egg yolk It relates to a manufacturing method of garlic hwan health supplement food containing red ginseng and egg yolk, characterized in that it is prepared in the form of health supplements and fruit.

Important ingredients of red ginseng include glycosides, ginseng fragrance, polyacetylene compounds, nitrogen-containing compounds, flavonoids, vitamins (group B), trace elements, enzymes, antioxidants, organic acids and amino acids like red ginseng. It contains. Red ginseng has a sedative and arousing effect on the central nervous system, and it acts on the circulatory system to prevent hypertension or atherosclerosis. At the same time, hematopoietic effect (당 作用) and blood sugar levels (血糖 値) lowers, protects the liver, acts on the endocrine system indirectly effective on sexual behavior and reproductive effects, anti-inflammatory And anti-tumor effect (抗 腫 瘍 作用), has been known to have a protective effect against radiation, to protect and soften the skin. In addition, the most important of the effects of red ginseng is the adaptogen effect, which increases the ability of the living body to adapt more easily by increasing the ability to protect against various diseases such as lacrimal disease and various stresses from the environment. This is scientifically proven.

Garlic has 100 benefits except for its smell, so it is called Ilhaebaek (一 害 百利) and its pharmacological action is endless. It has been used as a medicine since ancient times, from simple diseases such as fatigue and cold to adult diseases such as high blood pressure, heart disease, and cancer prevention, and is still the best health food today. In addition, garlic's unique fragrance is a sulfur-containing compound, which is representative of allicin. It is produced by the enzyme allinase, which co-exists with allin in garlic. It is more effective than penicillin because it has a stronger bactericidal and antimicrobial effect. It is effective in various bacterial diseases such as cold, food poisoning and skin disease. When combined with, it becomes alithiamine. Unlike vitamin B1, it is stored in the body without being broken down, so it is absorbed, so it increases metabolism and improves stamina. In addition, garlic's allicin is converted to "dialyl disulfite" by reducing action, which inhibits the development of intestinal cancer. One or two garlic meals per meal may help prevent stomach and colon cancer.

Garlic "falsified aryl" component circulates through the blood to energize the cells and stimulate the sex acid to stimulate sex hormone secretion, so as not only to enhance sexual function, but also to treat insensitivity and impotents.

Egg yolk is more than 66% of the lipid, and more than 30% of the lipid is composed of phospholipids. Among the phospholipids of egg yolk, the chemical name of lecithin is more than 69% of the phosphatidylcholine content, which is the main source of phosphatidylcholine. Phospholipids are components of cell membranes in vivo and play a very important role in human pathology and physiology. Lecithin acts as a mediator of cellular function, affecting the actions of hormones, growth factors, and neurotransmitters, while playing a key role in the prevention of cancer as a source of choline. In addition, lecithin is known to reduce the amount of cholesterol in the blood to prevent blockage of blood vessels caused by cholesterol. Egg yolk lecithin is very versatile and is widely used for medicine, cosmetics and food. It is mainly used as an emulsifier for food, and it is also used as an essence oil in infant formula because the fatty acid content is similar to the fatty acid composition of breast milk. Lecithin has high physiological function, strong emulsifying power, permeability to skin and storage stability, so it is also widely used in medicines such as arteriosclerosis and intravenous fat emulsifier. In particular, animal yolk lecithin is known to be suitable for application because it is more stable to changes in heat and pH than vegetable lecithin such as ledu lecithin. Recently, the demand for lecithin in the food, pharmaceutical and biotechnology industries is increasing rapidly.

Garlic, red ginseng, egg yolk and the like as mentioned above are already widely recognized the effect, each or mixed is widely used as a material of health supplements.

Japanese Patent No. 3527703 "Manufacturing method of garlic egg yolk" is an assembly process of assembling the peeled clean garlic; Crushing process; Garlic egg yolk manufacturing method comprising the process of mixing and crushing the sheet to make it is a process of crushing the garlic after heating it to eliminate the unique scent of garlic to remove the unique aroma of garlic produced as an easy-to-eat food Although it can be, the antimicrobial, anti-cancer, antioxidant properties of garlic is a problem that can not be seen as the availability of suitable garlic since allicin in bar, allicin can be expected to be poor.

In addition, Japanese Laid-Open Patent Publication No. 2003-153664 "Garlic ..." is a processed food prepared in powder form by crushing garlic steamed and then stirring with egg yolk and heating to 60-100 degrees. As in Patent 3527703, the garlic is first steamed and then crushed to prevent the garlic from using allicin.

In addition, the Republic of Korea Patent Registration No. 10-488199 "Health supplement manufacturing method using red ginseng" is a process of steaming ginseng with steam of water, black beans, ginger, garlic, ganban stone, honey, and then drying It is a health supplement made of black ginseng, ginger, garlic, elvan, and honey in the process of manufacturing ginseng into red ginseng. In addition, there is no processing of garlic, which is mixed with crushed garlic when manufactured into a pill.

The present invention is to produce a garlic supplement health supplement containing red ginseng, egg yolk, while producing a garlic supplement as a health supplement, processed to fully utilize the allicin component of garlic, at the same time to minimize the intrinsic smell of garlic To prepare health supplements that combine the health benefits of red ginseng and egg yolk.

In addition, in preparing the form of the pill, due to the polysaccharides and saponins of red ginseng, and the polysaccharides of garlic, it is intended to prepare a garlic ring health supplement containing red ginseng and egg yolk without the addition of molding aids such as honey and glutinous rice.

In addition, the purpose is to provide a manufacturing method so that the pulverization, mixing and aging of the material in one container, and moving it to the molding machine to automatically complete the manufacturing process of the ring.

As a means for achieving the above object,

The present invention peels the harvested garlic and then removes the foreign matter and washing the garlic 2-3 times with water; A crushing process of cutting the washed garlic into coarse grains using a mixing means; A steaming step of steaming at 110 to 120 ° C. for 5 to 10 minutes to inactivate the enzyme of the cut garlic; A vacuum drying step of providing a heat of steam at 110 to 120 ° C. for 30 minutes and at the same time providing a vacuum pressure to dry the vacuum; A cooling step of forcibly rapidly cooling garlic dried by heating to 110 to 120 degrees Celsius to 15 to 20 degrees Celsius; A grinding step of grinding the cooled garlic finely into 150-200 mesh using a mixing means; A mixing process of adding 10-20% by weight of red ginseng solution and 20-30% by weight of egg yolk to 55-65% by weight of crushed garlic; A aging step of aging the mixed material for 8-10 hours; It is characterized by consisting of the molding and the switching step of molding the dough passed through the aging process to pass through the extrusion hole of a constant diameter in the hydraulic extrusion molding machine, and to switch to a ring form of a diameter of 5-6 mm in the switch.

In addition, the crushed garlic is left as it is for 10 minutes between the crushing process and the steaming process it is characterized in that it further has a down time to facilitate the conversion to allicin due to the action of the enzyme.

The present invention composition as described above is a combination of the world's well-known garlic and red ginseng and egg yolk to prevent cardiovascular disease, as well as to improve the bowel function, conventional products made of extract or powdered powder is inconvenient to take In view of the formation of a ring is convenient to take, and also has the effect of maintaining the health by promoting the metabolism and blood circulation of the taker at all times.

In addition, garlic and red ginseng and egg yolk can be mixed, crushed, and aged through a single device, thereby simplifying the manufacturing process.

In addition, since the manufacturing operation is made sequentially by a series of automatic processes there is an effect that can produce a large amount of health food with a small number of personnel.

1 is a schematic diagram of a health supplement food manufacturing device containing garlic and red ginseng and egg yolk.
Figure 2 is a garlic and red ginseng and egg yolk containing dietary supplements manufacturing method flow chart.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. First of all, in adding reference numerals to the components of each drawing, it should be noted that the same reference numerals are used as much as possible even if displayed on different drawings. In addition, in the following description of the present invention, if it is determined that a detailed description of a related known function or configuration may unnecessarily obscure the subject matter of the present invention, the detailed description thereof will be omitted.

1 is a schematic diagram of a health supplement food manufacturing device containing garlic and red ginseng and egg yolk.

Figure 2 is a flow chart manufacturing method of health supplement food containing garlic and red ginseng and egg yolk, as shown in the present invention is largely a vacuum drying container 100, a compressor 200, steam heat providing means 300 ), Cold air supply means (400), mixing means (500), red ginseng liquid supply container (600), egg yolk supply container (700), hydraulic extrusion machine (900), various valves, sensors, and control unit (1000) )

The vacuum drying container 100 is made of a cylindrical or polygonal cylinder, the sealing lid 110 is installed on the top to close the lid after injecting the garlic so that the container is sealed. In addition, the compressor 200 is installed at an upper end of the vacuum drying container 100 through a pipe to drive the compressor 200 to continuously generate a vacuum required for the vacuum drying container 100.

A lower end of the vacuum drying container 100 is provided with a pipe for providing steam heat and a means for providing steam 300, and the steam heat providing means 300 produces a steam of necessary heat and vacuums through the pipe. High heat steam is put into the drying container.

At this time, the steam heat of high heat is added and steamed, and then the compressor 200 is driven to maintain a degree of vacuum of about 4 mmHg-0.2 mmHg, forcibly extracting steam to the outside, and is put into the vacuum drying container 100. Steam can be discharged to the outside as it is quickly and evenly contacted with garlic. Accordingly, the steam heat contained in the steam is provided to the garlic, and at the same time, the steam is removed to the outside at a high speed, thereby drying at a very high speed while removing the moisture of the garlic present in the vacuum drying container.

The mixing means 500 is installed on the bottom surface of the vacuum drying container, and is provided with the rotational force of the motor 510 installed at the bottom to crush and crush garlic while rotating, and also when mixing garlic, sulfur and red ginseng liquid Driven to ensure that the materials are mixed smoothly. In the above case, when the garlic is crushed, the mixing means is driven at a relatively low speed. When the garlic is ground, the mixing means is driven at a medium speed, and when the garlic is mixed with other materials, the mixing means is driven at a relatively high speed. Adjust the driving speed of the garlic to control the degree of grinding, and also to rotate the mixing means at high speed to achieve a smooth mixing with other materials.

In addition, the red ginseng liquid providing container 600 and the egg yolk providing container 700 is installed on the upper portion of the vacuum drying container 100, the supply pipe and the supply pipe of the egg yolk providing container 700 of the red ginseng liquid providing container 600. It is connected to the vacuum drying container 100, and each of the connection valves are installed to control the connection valves and determine the input amount and timing, the predetermined amount of red ginseng liquid and egg yolk through the supply pipe vacuum drying container (100) ) It is added inside and mixed with the garlic already added.

In addition, the cold air providing means 400 is connected to one end of the vacuum drying container 100, the cold air is transferred to the refrigerant pipe 410 existing inside the container to heat exchange the interior of the vacuum drying container 100 Allow rapid cooling within a certain temperature range. Of course, pipes and valves are installed to determine whether the cold air supply time and opening or closing by the valve.

When the garlic and red ginseng and egg yolk are mixed and matured through the vacuum drying container 100, the fermentation is delivered to the hydraulic extrusion machine 900 through a pipe, and the production is completed in a ring form through a forming and cutting process.

In addition, a first temperature sensor 810 and a pressure sensor 820 are installed in the vacuum drying container 100, a second temperature sensor 830 is installed on the steam heat providing means 300, and the first temperature sensor 810 is installed. And the second temperature sensors 810 and 830 and the pressure sensor 820 are connected to the control unit 1000 to control the temperature.

In addition, the control unit 1000 includes a compressor 200, steam heat providing means 300 and a valve 310, a cold air providing means 400, a mixing means motor 510, and a red ginseng liquid supply pipe connection valve 610. ) And the yolk supply pipe connecting valve 710 and the hydraulic extruder valve 810 are automatically steamed, dried and pulverized according to the temperature condition and process sequence, and the red ginseng and yolk are mixed together. After mixing evenly, the extruder valve 810 is opened to enter the hydraulic extruder 900 to enter the molding and cutting process.

Looking at the operation of the present invention below.

First, the garlic is washed and then put into a vacuum drying container 100, and crushed into a coarse particle using a mixing means. At this time, the particle size is intended to cause the garlic cells to be destroyed to induce the activity of the alienase contained in the cells so that allin is converted to allicin. At this time, the mixing means is operated at a relatively low speed so that the garlic is crushed into a thick particle. The particle size of the garlic to be crushed is not limited, and it is sufficient to crush into a coarse particle. The crushed garlic has a 10 minute rest period to facilitate the conversion to allicin due to the action of the enzyme.

Thereafter, the steam heat is heated to 110 to 120 degrees (° C.) by the steam heat providing device 300 to provide steam to the vacuum drying container 100 to steam the garlic for 5 to 10 minutes. Since the steam heat providing apparatus 300 is equipped with a second temperature sensor 830, the controller 1000 may grasp this and open the valve 310 to inject steam heated to a required temperature into a vacuum drying container. .

Since the drying process is carried out, the time to provide steam is preferably 30 minutes, the drying is not finished in 30 minutes or less, if more than 30 minutes is too much dry it becomes difficult to crush the garlic in the fine grinding process. Therefore, in the present invention to provide a steam heat of 110-120 degrees (℃) for 30 minutes to dry the garlic by heating.

At this time, the steam generated in the drying process is to force the exhaust by operating the compressor 200 to achieve a quick drying. That is, the controller 1000 operates the compressor 200 to maintain the vacuum drying container in a vacuum state so that rapid drying occurs.

When the steam heat is provided for the required time, the valve 310 is closed to block the steam heat supply and the cold air providing means 400 is operated to cool the refrigerant along the refrigerant pipe 410 mounted inside the vacuum drying container 100. Is moved to rapidly cool the dried garlic in the vacuum drying container 100. The reason for the rapid cooling of the steamed and dried garlic is because the active ingredient of garlic is destroyed when high heat is maintained. Therefore, in the present invention, as soon as the steam heat supply is finished, the dried garlic is cooled to prevent the active ingredient of garlic from being destroyed.

When the garlic is cooled in the above, the mixer motor 510 is operated to rotate the mixing means 500 to evenly crush the garlic present in the vacuum drying container 100.

Then, when the grinding of the garlic is finished, stop the operation of the mixing means 500 and open the supply pipe connecting valves (610, 710) connected to the red ginseng liquid and egg yolk so that the red ginseng liquid and egg yolk are introduced into the vacuum drying container (100). .

When red ginseng liquid and egg yolk are added to the vacuum drying container 100, the mixing means 500 is rotated once again to be mixed with garlic. At this time, the mixing means 500 is rotated at a relatively high speed so that the red ginseng liquid and egg yolk and garlic are evenly mixed.

Then, garlic and red ginseng liquid and egg yolk are mixed evenly, and after aging for a predetermined time, the valve 910 is opened to be moved to the hydraulic extrusion machine 900, and manufactured in a ring shape using the hydraulic extrusion machine.

The processing process of the present invention is summarized through FIG. 2 as follows.

(Step 1): washing and crushing garlic

Peel the harvested garlic, remove foreign substances, wash with water 2-3 times, crush into coarse granules using mixing means, and leave for 10 minutes.

(2nd process): The process of steaming and drying after that to remove the peculiar smell of garlic

In order to improve the taste while eliminating the peculiar garlic odor that occurs in garlic, steam it for 5-10 minutes with steam of 110-120 degrees (℃), then heat the garlic with steam in a vacuum and extract moisture at the same time. To dry.

At this time, the heating temperature for drying is 110 to 120 degrees (℃), the heating time is suitable for 30 minutes. If too much drying, the viscous material of garlic is dried, and the viscosity of the powders when forming into a ring is difficult to form.

If the temperature exceeds 120 degrees Celsius, the garlic burns and the smell of garlic is not suitable. Under 110 degrees, the heating time takes a lot, and the smell of garlic cannot be eliminated.

By treating at 110-120 degrees (℃), garlic odor can be effectively removed and drying time can be minimized to minimize the destruction of garlic by heat.

Therefore, in the present invention, by providing a heat of steam to the garlic in a vacuum at 110-120 degrees (℃) to dry for 30 minutes.

(Third process): cooling process

The garlic dried by heating to 110-120 degrees Celsius is forced to rapidly cool to 15-20 degrees Celsius.

After the heat treatment of the second process, naturally cooling can not eliminate the smell of garlic, as well as the saccharides of the powdered powder on the surface portion is inconvenient manufacturing process is not easy to form into a ring.

Therefore, by rapidly cooling garlic after heat treatment, it is easy to handle and can eliminate the smell of garlic.

(4th process): Crushing process

The cooled garlic is ground using a mixing means. Grinding into 150-200 mesh facilitates molding into rings.

(5th process): Mixing process

To 55 to 65% by weight of crushed garlic, 10 to 20% by weight of red ginseng solution and 20 to 30% by weight of egg yolk are added and mixed.

When the content of garlic is less than 55% by weight, the mixing ratio of red ginseng liquid and egg yolk increases relatively. This is because the physical properties of the mixture are not thin and the conversion process is insufficient to see the efficacy of garlic. On the contrary, if the mixture is mixed by more than 65% by weight, the physical properties of the mixture are stiff.

The reason for mixing the mixed amount of red ginseng liquid 10-20% by weight is also the same as mentioned above.

As already known, egg yolk increases high-density lipoprotein (HDL) and lowers low-density lipoprotein (LDS), but egg yolk is more than 30% by weight because it is too phospholipid, which can increase cholesterol levels in the body. Mixing is inappropriate. Mixing at less than 10% by weight is also an insufficient amount to utilize the components of egg yolk.

Therefore, in the present invention, the mixed garlic 55-65% by weight of the red ginseng solution 10-20% by weight and egg yolk 20-30% by weight to facilitate the switching process, to provide a uniformly distributed garlic ring To help.

(Sixth Step): Aging Process

When mixing is complete, it is aged for 8-10 hours.

The lipid components of red ginseng and garlic due to the emulsification of egg yolk can be well blended through the aging process for 8-10 hours, and allicin of garlic is combined with vitamin B of egg yolk to be easily absorbed into the body. In other words, allicin is converted into a stable form of allylthiamine. It can also eliminate the smell of garlic more effectively.

(7th step): forming and switching process

In the process, the mixed dough, which has been matured, is molded to pass through a predetermined diameter extrusion hole in a hydraulic extrusion molding machine, and is switched to a ring shape having a diameter of 5-6 mm in a switch.

Hereinafter, the present invention will be described in more detail with reference to Examples. It will be apparent to those skilled in the art that these examples are only for illustrating the present invention, and the scope of the present invention is not limited to these examples according to the gist of the present invention.

Example 1

(Step 1): washing and crushing garlic

After peeling the harvested garlic, foreign matters were removed, washed three times with water, crushed into a coarse particle size, and left for 10 minutes.

(2nd process): The process of steaming and drying after that to remove the smell peculiar to garlic

The washed garlic was steamed by providing steam at 120 degrees Celsius for 10 minutes, and then rapidly dried by providing 120 degrees steam for 30 minutes in a vacuum state.

(Third process): cooling process

The garlic dried to 110-120 ° C. was rapidly cooled to 20 ° C.

(4th process): Crushing process

The garlic was cooled to a powder of 200 mesh using a grinder.

(5th process): Mixing process

To 60% by weight of crushed garlic, 20% by weight of red ginseng solution and 20% by weight of egg yolk were added and mixed.

(Step 6): aging process

After the mixing was completed, it was aged for 10 hours.

(7th step): forming and switching process

In the process, the mixed dough, which has been matured, was molded to pass through a constant diameter extrusion hole in a hydraulic extrusion molding machine, and was switched to a ring shape having a diameter of 5-6 mm in a switch.

(Example 2)

(Step 1): washing and crushing garlic

After peeling the harvested garlic, the foreign matter was removed, washed twice with water, and then crushed into a coarse particle, and left for 10 minutes.

(2nd process): The process of steaming and drying after that to remove the smell peculiar to garlic

The washed garlic was steamed by providing steam at 120 degrees Celsius for 10 minutes, and then rapidly dried by providing 120 degrees steam for 30 minutes in a vacuum state.

(Third process): cooling process

The heat-dried garlic, which has undergone the second process, was forcibly cooled to 15 degrees Celsius.

(4th process): Crushing process

The cooled garlic was put into a grinder to prepare a powder of 150 mesh.

(5th process): Mixing process

To 55% by weight of crushed garlic, 20% by weight of red ginseng solution and 25% by weight of egg yolk were added and mixed.

(Step 6): aging process

After the mixing was completed, it was aged for 9 hours.

(7th step): forming and switching process

In the process, the mixed dough, which has been matured, was molded to pass through a constant diameter extrusion hole in a hydraulic extrusion molding machine, and was switched to a ring shape having a diameter of 5-6 mm in a switch.

(Comparative Example 1)

In the same manner as in Example 1, however, vacuum drying was performed for 40 minutes in the second step (drying step). As a result, the viscous material of the garlic was dried, resulting in white powder on the surface of the garlic.

(Comparative Example 2)

The same procedure as in Example 1 was carried out except that the vacuum drying temperature was treated at 130 ° C. in the second step (drying step). As a result, the garlic burned and odor occurred, which was not suitable.

(Comparative Example 3)

The same procedure as in Example 1 was carried out except that the vacuum drying temperature was treated at 100 ° C. in the second step (drying step). As a result, the garlic scent was found to be inadequate.

(Comparative Example 4)

In the same manner as in Example 1, however, in the fifth step (material mixing step), the garlic content was mixed by 50% by weight. There was a disadvantage that can not be.

(Comparative Example 5)

In the same manner as in Example 1, however, in the fifth step (material mixing step), the garlic content was mixed by 70% by weight or more, which was not suitable for the switching step by stiffening the physical properties of the mixture.

The composition of the present invention is not invented for the purpose of treatment, but by taking it steadily, it is effective to relieve hangover as a health supplement composition to improve the vitality of the body and lead a healthy and energetic life, and to help the health. In addition, fatigue recovery and in particular to protect the stomach and intestines, and healthy people to take three to five tablets once in a row to maintain fatigue recovery and health.

In particular, the efficacy of each of the red ginseng, garlic and egg yolk of the present invention is well known to academia and the general public, and it is formulated to activate the functions of each organ of the body by generating more enhanced efficacy by combining them.

In addition, although the invention has been described in connection with the preferred embodiments mentioned, other various modifications and variations may be made without departing from the spirit and scope of the invention. Accordingly, it is intended that the appended claims cover such modifications and variations as fall within the true scope of the invention.

100: vacuum drying container
200: compressor
300: steam heat providing means
400: cold air supply means
500: mixing means
600: red ginseng solution container
700: egg yolk supply container
810: first temperature sensor
820: pressure sensor
830: second temperature sensor
900: hydraulic extrusion machine
1000: control unit

Claims (2)

Peeling the harvested garlic and then removing the foreign matter and washing the garlic 2-3 times with water;
A crushing process of cutting the washed garlic into coarse grains using a mixing means;
A steaming step of steaming at 110 to 120 ° C. for 5 to 10 minutes to inactivate the enzyme of the cut garlic;
A vacuum drying step of providing a heat of steam at 110 to 120 ° C. for 30 minutes and at the same time providing a vacuum pressure to dry the vacuum;
A cooling step of forcibly rapidly cooling garlic dried by heating to 110 to 120 degrees Celsius to 15 to 20 degrees Celsius;
A grinding step of grinding the cooled garlic finely into 150-200 mesh using a mixing means;
A mixing process of adding 10-20% by weight of red ginseng solution and 20-30% by weight of egg yolk to 55-65% by weight of crushed garlic;
A aging step of aging the mixed material for 8-10 hours;
Red ginseng and egg yolk, characterized in that the dough is subjected to the maturation process is formed through the extrusion hole of a constant diameter in a hydraulic extrusion molding machine and the molding and switching process for switching to a ring shape of 5-6mm in diameter in the changer Garlic hwan containing dietary supplements. The method of claim 1,
Garlic ring health supplement food containing red ginseng and egg yolk characterized in that it further has a down time to facilitate the conversion to allicin due to the action of the enzyme by leaving the garlic crushed between the crushing process and steaming process for 10 minutes Manufacturing method.

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