KR20110128987A

KR20110128987A - Product method of asparagus beverage

Info

Publication number: KR20110128987A
Application number: KR1020100048359A
Authority: KR
Inventors: 최병금
Original assignee: 최병금
Priority date: 2010-05-25
Filing date: 2010-05-25
Publication date: 2011-12-01

Abstract

PURPOSE: A producing method of a beverage using asparagus is provided to offer the diuretic effects and hangover relieving effects of asparagus to users. CONSTITUTION: A producing method of a beverage using asparagus comprises the following steps: inserting 45-47kg of asparagus cut into 5-7cm and 2-3kg of water into a boiling device; heating the asparagus and the water for 4 hours 50 minutes- 5 hours 10 minutes at 105 deg C; filtering residues from heated asparagus; and sterilizing the obtained beverage for 5-10 minutes at 100 deg C.

Description

Product method of asparagus beverage

The present invention relates to a method for preparing asparagus beverages containing a large amount of amino acids, which are beneficial for diuretic action, gout and in particular, can easily resolve a hangover with a beverage. More specifically, asparagus beverages are prepared in such a manner as to prepare a beverage by pouring a sugar as the main ingredient, and then through a number of experiments, the decoction uniformizes the manufacturing method, and optimizes the time and dosage of temperature and boiling according to the method. It is a manufacturing method.

In general, the drink is a liquid that can be simply drink and quench thirst, should be easy to drink packaging, and drink should not have a large irritation in the mouth to find a separate drink.

By the way, the majority of beverages in the past drink to quench thirst, but often accompanied by another thirst due to the gritty remaining in the mouth. In particular, the sugar or sugar added to improve the appetite causes problems, and the colorant added to help aesthetic taste is a major cause of the problem.

There is a way to produce this effect through a separate decoction rather than a drink, but the taste was too bitter and it was not enough to produce a drink because it took a long time to dedicate it. In particular, these days, office workers tend to drink a lot of alcohol due to sales and excessive work, and the morning sun after drinking has been quite heavy. Even though it is desirable to get rid of hangovers to go to work, there was a lack of adequate drinks or hot water to relieve the bitterness of a busy morning.

Asparagus beverage manufacturing method according to the present invention, the first step: the step of cutting asparagus cut into 5-7cm to 45-47kg by weight, the water into 2-3kg by weight in a water bath; Second step: boiling the heated asparagus and water to a boiling point of 105 ℃ to heat; Step 3: filtering the asparagus waste from the heated intermediate beverage and selecting only the beverage; Step 4: packing the beverage; to prepare a functional beverage useful for health.

In addition, according to the method for preparing asparagus beverage of the present invention, the selection of the optimal heating time in the second step, the water is evaporated, the residue of asparagus is calculated 10-11kg and the selected beverage can be detected by the weight portion of 37-39kg Heating the time from 4 hours 50 minutes to 5 hours 10 minutes: In the third step, the method of filtering out the dregs and beverages may be carried out by distilling the boiled beverage by a pressure difference or by pressing it to squeeze it from the dregs. After the third stage of the manufacturing process, the package can be packaged through a sterilization process of 5-10 minutes at 100 ° C.

In addition, according to the present invention asparagus beverage manufacturing method, the fourth step of the packaging method, the bottle, pack, can be packaged by putting a predetermined amount in one of the pouch.

Asparagus beverage manufacturing method according to the present invention, the first step: 45-47kg by weight of the cut asparagus cut into 5-7cm, water in 2-3kg by weight in a hot water, 450g-500g shiitake mushroom Injecting; Second step: boiling the heated asparagus and shiitake mushrooms and water to a boiling point of 105 ℃; Step 3: filtering the asparagus and shiitake mushrooms from the heated intermediate beverage and selecting only the beverage; Step 4: packing the beverage; to prepare a functional beverage useful for health.

In addition, according to the method for preparing asparagus beverage of the present invention, the selection of the optimal heating time in the second step, the water is evaporated, 10-12 kg of asparagus and shiitake mushrooms are calculated, and the selected beverage is detected as 37-40 kg by weight Heating from 4 hours 50 minutes to 5 hours 10 minutes, which is possible: in the third step, the method of filtering wastes and beverages is performed by distilling the boiled beverage by a pressure difference or by squeezing it from the residue. The method can be used: After the third stage of the manufacturing process, the package can be packaged through a sterilization process of 5-10 minutes at 100 ° C.

Asparagus beverage manufacturing method according to the present invention, the first step: the cut asparagus cut into 5-7cm to 45-47kg by weight, the water in 2-3kg by weight in a water bath, and pine needles drop 900g-1100g The step; Second step: boiling the heated asparagus and pine needles and water to a boiling point of 105 ℃; Step 3: filtering asparagus and pine needles from the heated intermediate beverage and selecting only the beverage; Step 4: packing the beverage; to prepare a functional beverage useful for health.

In addition, according to the method for preparing asparagus beverage of the present invention, selection of the optimal heating time in the second step, water is evaporated, 10-12 kg of asparagus and pine needles are calculated, and the selected beverage can be detected as 37-40 kg by weight. Heating time of 4 hours 50 minutes to 5 hours 10 minutes: in the third step, the method of filtering wastes and beverages is to distill the boiled beverage by a pressure difference or to pressurize it from the residue. Can be used: After the third stage of the manufacturing process, the package can be sterilized at 100 ° C for 5-10 minutes.

Asparagus beverage manufacturing method according to the present invention, the first step: 45-47kg by weight of the cut asparagus cut into 5-7cm, water in 2-3kg by weight in a hot water, licorice and jujube 490 Injecting -510g 1k900g-2k100g; Second step: boiling boiled asparagus, licorice, jujube and water to a boiling point of 105 ° C. and heating them; Step 3: filtering asparagus, licorice and jujube residue from the heated intermediate beverage and selecting only the beverage; Step 4: packing the beverage; to prepare a functional beverage useful for health.

In addition, the selection of the optimal heating time of the second step according to the method for preparing asparagus beverage of the present invention, water is evaporated, 10-13 kg of asparagus, licorice and jujube residue is calculated, and the selected beverage is detected as 37-41 kg by weight Heating from 4 hours 50 minutes to 5 hours 10 minutes, which is possible: in the third step, the method of filtering wastes and beverages is performed by distilling the boiled beverage by a pressure difference or by squeezing it from the residue. The method can be used: After the third stage of the manufacturing process, the package can be packaged through a sterilization process of 5-10 minutes at 100 ° C.

According to the present invention has the advantage of producing a beverage that can achieve the effect of the optimum production and the best hangover by cutting a large amount of asparagus with water.

In addition, according to the present invention there is an advantage that the office worker can solve the hangover caused by drinking and hit the morning through a simple drink.

In addition, according to the present invention there is an advantage that can be acted through the drink and the effects of diuresis, gout and shiitake mushrooms, pine needles, licorice, jujube as well as hangover.

1 is a flow chart showing the steps of the main production method of the present invention;
2 is a flow chart illustrating a more specific manufacturing method of the present invention.

The present invention relates to a beverage production method. Therefore, the order of the present invention will be described in detail with reference to FIGS. 1 (100; basic manufacturing method) and 2 shown.

First, the present invention consists of four embodiments. All components are water and asparagus, but there are also embodiments in which shiitake mushrooms, pine needles, licorice and jujube are added. Accordingly, the present invention will be described based on the above-described sequence.

[First Embodiment]

The beverage of the first embodiment according to the present invention is produced through water and asparagus. The asparagus describes the characteristics of the name of the product appearing in the encyclopedia as the efficacy is already known as follows.

Asparagus is a plant about 1.5 m high. Roots are long like strings and short cylinders with pointed ends. Young stems are fleshy and grow to give branches. Branches like leaves are thin and small leaves like pine needles are alternate. The small leaves are 5-8 pieces long, 1 ~ 2cm long, and the flowers are male and female, blooming in yellowish green in early summer, and running 1 ~ 2 in the node downward. The stamens are 6, shorter than the scabbard fragment, and the stamen of the female flower is degenerate and smaller. Fruits are round berries, ripened in August in red, and seeds are black. Breeding shall be seed or abandonment. It is cultivated from BC as native to Southern Europe. Make young stems tender and edible. Asparagus is the name of the genus but is also used when referring to this species as a vegetable and to some of the horticultural species that accompany it. Among them, only Falcatus (A. falcatus) is used. The vine-long pluming A. plumosus var. Nanus and the branched A. sprengeri are ornamental, but are also collectively called asparagus. Asparagine, a well-known amino acid, is given its name because it was first discovered in this plant.

Looking at the already known efficacy of these asparagus as follows. Asparagus is rich in protein and various vitamins and contains asparagine (Asparagine), which is found in the roots of bean sprouts, and amino acids, and the pharmacological component has a lot of rutin. Introduced, it is effective in diuretic and gout and described as a sedative drug.

This asparagus was already eaten since the Greek Roman era, but it was introduced relatively quickly in Japan in the East, when the Dutch first began growing in 1781 as raw materials for canning in Iwauchi-cho and Aomori, Hokkaido, and later in Hokkaido. In Esau, cultivated area increased dramatically. Before the war, most canned food, but after the war production of raw food also increased. Nowadays, it is grown all over Japan, but its production is insufficient and imported from abroad. In Korea, large areas were cultivated for the purpose of exporting from many farms such as Asan, Buyeo, Naju, Waegwan and Sokcho around 1967-1974, but there was no domestic sales base and no preference for crops at that time. It did not sell even if it was shipped to the country, and export was not desired. Since then, some farmhouses were grown in small areas in the 1980s, and as our dietary culture slowly changed, the area of cultivation has increased and imports have increased. In the United States and Europe, it is one of the high-end vegetables eaten for salad, only 20g of calories in 100g, relatively green asparagus contains carotene, provitamin and vitamins, minerals, potassium, zinc, copper iron, etc. And less sodium. In addition, it contains a lot of vitamin K that ordinary vegetables do not have. This vitamin K is soy, a nutrient necessary for the synthesis of blood clotting substances. Aspartic acid, the main ingredient of asparagus, aids in the functioning of the kidneys, promotes uric acid excretion, and destroys oxalic acid crystals in the kidneys and systemic muscular systems. You can experience a odor change, and you can experience the function that comes from destroying oxalic acid crystals in the muscular system.

As a result, beverages in which asparagus is a major component of the present invention are highly effective as a therapeutic agent for diseases such as gout, neuralgia, and rheumatism, and particularly have a great effect on the hangover caused by aspartic acid. Can be eliminated.

Then, the manufacturing method of this invention is demonstrated in order.

The present invention first step: the cut asparagus cut into 5-7cm to 45-47kg by weight, and the water is added to the water in 2-3kg by weight.

In order to boil asparagus in water, it should be cut properly according to the size of the container. The asparagus is about 1.5m in size, so it must be folded or crumpled in a small container. In order to solve this trouble and to calculate an appropriate amount of the input amount, the asparagus is cut and used to about 5-7 cm in the present invention.

More precisely, about 45-47 kg by weight of asparagus and 2-3 kg by weight of water are added to the water heater. In the case of a larger container according to the boiling water, it is preferable to add more asparagus and water, but to maintain the weight ratio. The reason for this is that the applicant of the present invention has done this through a considerable number of experiments and has produced an optimal beverage. When more asparagus is added, the taste is slightly gritty, the beverage does not feel the aesthetic feeling of the drug. The input of a small weight compared to the above weight value is too thin and does not exert an effect on the hangover relief. After all, it is most effective to maintain the above weight ratio proposed in the present invention.

Next, the present invention is subjected to a second step: boiled asparagus and water to a boiling point of 105 ° C and heated. Boil the asparagus and water. Boil without using any high-temperature impurities other than water and asparagus. The present invention is similar to the process of boiling tea, round tea, barley tea because it is to prepare a beverage. It is just a matter of the input and the boiling time. When boiled with asparagus and water, the boiling point is raised by the impurity asparagus, which boils to 105 ° C higher than 100 ° C.

Next, the present invention undergoes a third step: filtering the residue of asparagus from the heated intermediate beverage and selecting only the beverage. That is, since the present invention is a beverage, it is necessary to obtain a liquid substance in a drinkable state. However, the asparagus of the present invention coexists with water in a boiled (boiled) state. Therefore, such asparagus must be removed as a beverage only waste. Simply use juice or water as a drink.

Next, the present invention is a fourth step: through the step of packaging the beverage to produce a functional beverage useful for health. The present invention can be manufactured for commercial sale, so that the beverage is sold in a suitable packaging container.

The foregoing is a brief description of the manufacturing method of the present invention, as shown in FIG. Such a manufacturing method of the present invention increases its effect only by adding the conditions in more detail. Hereinafter, these detailed conditions, reasons and characteristics thereof will be described (see FIG. 2).

In the present invention, the selection of the optimal heating time of the second step is 4 hours 50 minutes to 5 minutes in which water is evaporated, 10-11 kg of asparagus residue is calculated, and the selected beverage can be detected at 37-39 kg by weight. It is preferable to heat a time of 10 minutes. That is, in the second step there is a step of heating the mixture of the asparagus and water of the present invention. The boiling point is to heat the time of 4 hours 50 minutes to 5 hours 10 minutes to about 105 ° C. This heating time was selected by considering the following points as the time calculated by the applicant of the present invention through many experiments. In other words, the drink should not be too thin, and should not be too thin to be a drink without a hangover. After you have drunk, you have to find another drink, and you have to drink it so that the hangover can be completely eliminated. This point is very important in the present invention, and the method of judging the heating time and linking it is a comparison with the calculated weight.

That is, when the asparagus and water of the present invention is added to the above-described weight ratio and boiled, when a certain time passes and the asparagus is selected from the beverage, the asparagus, which is the residue, is about 10-11 kg, and the liquid beverage is weak. 37-39 kg are yielded. The heating time at this time is the time of the said 4 hours 50 minutes-5 hours 10 minutes normally. This is the result of the applicant of the present invention to add the amount of asparagus and water to the multi-angle, and the mixture is added to the mixture for a different time, comparing the weight of the dregs and beverages generated accordingly. Completion of these conditions and carrying out the production method of the present invention is the optimal condition because the beverage of the present invention can not only solve the hangover, but also bring out the most aesthetic sense as a beverage.

In the present invention, the method of filtering out the dregs and the beverage in the third step may be a method of distilling the boiled beverage by a pressure difference or a method of squeezing it from the dregs by pressurization. That is, a method of using a distillation method using a pressure difference connecting a hose of a constant thickness to the water heater and allowing the boiled beverage to flow through the beverage pack can be used. On the contrary, it is a simple method of squeezing only a beverage in a state in which boiling and boiled asparagus and water are put in a compressor by simply squeezing medicinal herbs. In the present invention, various other methods may be used in addition to such a method.

In addition, in the present invention, after the manufacturing process of the third step, it is preferable to be packaged through a sterilization process of 5-10 minutes at 100 ℃. In fact, in the case of the present invention, the beverage is not necessarily a separate sterilization process. If the beverage is cooled in a state where it is left at room temperature to remove the dregs and the temperature of the beverage is lowered, it may be sampled immediately, but it is preferable to go through a separate sterilization process. By removing the residue, only the liquid water, which is perfectly drink, is heated and the heating time of about 5-10 minutes is maintained while removing the microorganisms that may be generated inside. Although a special cooling method may be used, the present invention can be cooled at room temperature because it is used as a beverage.

As such, the present invention can be prepared by boiling in a simple method at home. Unlike hot water, it is a beverage, so it is possible to store food in a refrigerator in a state of mass production. It can be manufactured through a simple container without the need for a particularly difficult process.

Of course, the beverage of the present invention can be mass-produced for sale as well as home. In other words, the manufactured beverage is packaged and sold. The packing method of the fourth step may be packaged by putting a predetermined amount into one of bottles, packs, and pouches. Increasingly, these days, a popular way to sell green juice or medicinal herbs is to put them in pouches or pack them. It can also be sold as a separate beverage by putting it in a bottle or in a large water bottle.

As a result, the beverage of the present invention thus produced is simply utilized as the efficacy of asparagus as it is effective in relieving hangovers, as well as gout, neuralgia, pneumaticism.

[Second Embodiment]

Next, the present invention proposes a second embodiment which is somewhat different from the above-described first embodiment. In this embodiment, asparagus, shiitake mushrooms, and water are added to prepare a beverage.

First, the present invention is the first step: the cut asparagus cut into 5-7cm to 45-47kg by weight, the water is added to 2-3kg by weight in a boiling water, and the shiitake mushroom goes through the step of 450g-500g. As in the first embodiment described above, in order to boil asparagus in water, it must be appropriately cut according to the size of the container. The asparagus is about 1.5m in size, so it must be folded or crumpled in a small container. In order to solve this trouble and to calculate an appropriate amount of the input amount, the asparagus is cut and used to about 5-7 cm in the present invention.

More precisely, about 45-47 kg by weight of asparagus and 2-3 kg by weight of water are added to the water heater. In the case of a larger container according to the boiling water, it is preferable to add more asparagus and water, but to maintain the weight ratio. The reason for this is that the applicant of the present invention has done this through a considerable number of experiments and has produced an optimal beverage. When more asparagus is added, the taste is slightly gritty, the beverage does not feel the aesthetic feeling of the drug. The input of a small weight compared to the above weight value is too thin and does not exert an effect on the hangover relief. After all, it is most effective to maintain the above weight ratio proposed in the present invention. And in the second embodiment, 450g-500g of shiitake mushrooms are added. At this time, the shiitake mushroom may be cut to a suitable size, but there is no difference even if it is added as it is. The shiitake mushroom is a hyphae that is used as a food to relieve cholesterol and high blood pressure, which are modern diseases. The present invention is to reduce the level of cholesterol and control high blood pressure just by drinking a beverage by putting the shiitake mushroom.

The following is a general description of the shiitake mushroom for reference to the description of the present invention.

Shiitake mushrooms (see the Encyclopedia on Total Site) are the name of the North Korean oak mushroom. Occurs in dry trees of hardwoods, such as oaks, chestnuts and roe trees, twice in spring and autumn. Mushroom shade 4-10cm in diameter, initially hemispherical, but gradually flattened. The surface of the shade is dark brown and covered with dark brown thin fluffy scaly pieces, sometimes bursting to show white flesh. The caps are wound inward when they are young and covered with a white or light brown film. Attached to the mushroom stand is an incomplete mushroom ring, white wrinkles, dense. The mushroom stand is 3-6cm × 1cm and inclined to one side depending on the state of being attached to the tree. The surface of the mushroom stand is white on the top, brown on the bottom, and is fibrous. Seeds are ellipsoidal on one side, colorless, and white. Artificial cultivation is done by wood, and in Korea, Japan and China, fresh or dried shiitake is used as the food of mushrooms. It is distributed in Korea, Japan, China, and Taiwan.

These shiitake mushrooms are also used as medicinal herbs, because the following effects. Shiitake mushrooms are known to have a function of strengthening blood pressure, lowering blood cholesterol, and antiviral action. Shiitake mushrooms, in particular, contain a polysaccharide called lentinal, which has excellent antitumor effects. In general, it is good to eat about 30g of shiitake mushrooms a day, and in case of raw shiitake, it is better to wash it in hot water at 60-70 ℃, cut it, and dip it in grass. In the case of dried shiitake, soak it in cold water for one night to get its original appearance. It is preferable to dip the shiitake mushrooms soaked in hot water at 60-70 ℃ to dip it in the grass.

However, in the present invention, it is possible to achieve the efficacy of the shiitake mushroom by a simpler method of drinking by avoiding such a complicated food and beverage process and simply preparing it as a beverage. As a result, the beverage according to the second embodiment of the present invention not only has a beneficial effect on the hangover, diuretic and gout through asparagus, but also lowers blood pressure due to shiitake mushrooms, lowers blood cholesterol and antiviral effects. Can be.

Next, the second step: boiled asparagus, shiitake mushrooms and water to a boiling point of 105 ℃ boiled and heated. Boil asparagus, water and shiitake mushrooms. Boil it using high temperature without adding any impurities other than water, asparagus and shiitake mushrooms. The present invention is similar to the process of boiling tea, round tea, barley tea because it is to prepare a beverage. It is just a matter of the input and the boiling time. When boiled with asparagus, shiitake mushrooms, and water, the boiling point is raised by impurities such as asparagus and shiitake mushrooms.

Next, the present invention undergoes a third step: filtering the residue of asparagus and shiitake mushrooms in the heated intermediate beverage and selecting only the beverage. That is, since the present invention is a beverage, it is necessary to obtain a liquid substance in a drinkable state. However, the asparagus and shiitake mushroom of the present invention coexist with water in a boiled (boiled) state. Therefore, these asparagus and shiitake mushrooms are only dregs and should be removed. Simply use juice or water as a drink.

The beverage of the second embodiment of the present invention can further enhance the effect only under the following detailed conditions. That is, the selection of the optimal heating time of the second step is from 4 hours and 50 minutes, in which water is evaporated, 10-12 kg of asparagus and shiitake mushrooms are calculated, and the sorted beverage can be detected at 37-40 kg by weight. It is preferable to heat a time of 5 hours 10 minutes; In the third step, the method of filtering out the dregs and the beverage is preferably a method of distilling the boiled beverage by a pressure difference or a method of pressing it to squeeze it from the dregs.

As a result, the second embodiment is also manufactured by applying almost the same conditions as the first embodiment. Only asparagus and shiitake mushrooms were added, so it is natural that the yield of shiitake mushrooms and asparagus is 10-12 kg, which is higher than that of the first embodiment. There is.

After the third step of the manufacturing process, it is also the same as the first embodiment described above to be able to package through a sterilization process of 5-10 minutes at 100 ℃.

[Third Embodiment]

Next, the third embodiment of the present invention is the same as the first and second embodiments described above and water and asparagus. Since only the pine needles are different, the detailed manufacturing method will be described.

First, the third embodiment of the present invention, the first step: the cut asparagus cut into 5-7cm to 45-47kg by weight, the water into 2-3kg by weight in a water bath, the pine needle drop 900g-1100g Goes through the steps. As in the first embodiment described above, in order to boil asparagus in water, it must be appropriately cut according to the size of the container. The asparagus is about 1.5m in size, so it must be folded or crumpled in a small container. In order to solve this trouble and to calculate an appropriate amount of the input amount, the asparagus is cut and used to about 5-7 cm in the present invention.

More precisely, about 45-47 kg by weight of asparagus and 2-3 kg by weight of water are added to the water heater. In the case of a larger container according to the boiling water, it is preferable to add more asparagus and water, but to maintain the weight ratio. The reason for this is that the applicant of the present invention has done this through a considerable number of experiments and has produced an optimal beverage. When more asparagus is added, the taste is slightly gritty, the beverage does not feel the aesthetic feeling of the drug. The input of a small weight compared to the above weight value is too thin and does not exert an effect on the hangover relief. After all, it is most effective to maintain the above weight ratio proposed in the present invention. And in the third embodiment is added to the pine needles 900g-1100g.

At this time, the pine needles may be cut to a suitable size, but there is no difference even if added as it is. The pine needles are effective against vascular system disease, a disease of modern people, and helps brain activity.

For reference to the description of the present invention, the general matters for the pine needles are as follows.

Pine needles (see the Encyclopedia of Total Sites) are fresh foods because they do not grow old, become lighter, stronger, darker in gray, and do not know the cold and hunger. According to the agreement, pine needles are effective in hypertension, limb numbness due to peripheral blood circulation disorder, insomnia, stroke, and nervous breakdown. And if you take medicinal beans with honey mixed with pine needles as ingredients, it is said to be good for various adult diseases. Pine needles are used as a substitute for grains to control the customs window, to make hair curls, and to ease the five chapters.

The main components of pine needles are chlorophyll, vitamin A and vitamin C, which purify the blood and prevent scurvy. Chlorophyll is good for blood production and granulation, and oxypartic acid, especially contained in pine needles, is said to play a powerful role in rejuvenating cells, preventing aging and maintaining youth. In addition to the crude protein (粗脂肪) and phosphorus, iron, enzymes, minerals and a lot of special active ingredients. In oriental medicine, pine needles are often taken in the form of medicine and are injured due to astringent anti-inflammatory action, soothing pain, squeezing blood and relieving numbness. Used. Pine needles contain tannins, which can be used as a raw material for skin disease plasters by separating chlorophyll and used to stop diarrhea. It also eases fatigue and clears your head.

These pine needles are also used as a medicine, because the following effects. Pine needles are excellent for diseases of the vascular system when tasting. Pine needles contain a substance that cleanses the blood, which prevents arteriosclerosis and shows good effects on cerebral infarction and cerebral hemorrhage. It is also good for brain activity and has the effect of relieving stress. In other words, chlorophyll contained in pine needles is excellent for restoring the brain function as well as the ability to restore wounds. In addition, it is very beneficial to the stressful examinees or office workers by recovering from overwork, excitement, anxiety, nervousness. Therefore, if you smell the pine needles, you will feel refreshed and relieve dizziness.

In the present invention, the process of contacting the complex food and the process of accessing the efficacy of pine needles that are difficult to approach, and simply prepared as a beverage to experience the efficacy in a simpler way to drink. As a result, the beverage according to the third embodiment of the present invention not only has a beneficial effect on the hangover, diuresis and gout through asparagus, but also prevents and treats vascular system diseases, improves brain activity, and stresses through pine needles. It can exert the action of eliminating.

Next, the second step: boiled asparagus, pine needles and water to a boiling point of 105 ℃ boiled and heated. Boil asparagus, water and pine needles. Boil using high temperature without any impurities other than water, asparagus and pine needles. The present invention is similar to the process of boiling tea, round tea, barley tea because it is to prepare a beverage. It is just a matter of the input and the boiling time. Asparagus, pine needles, and water are boiled, and the boiling point is raised by impurities such as asparagus and pine needles.

Next, the third step of the present invention: filtering the residue of asparagus and pine needles in the heated intermediate beverage, and passes through the step of selecting only the beverage. That is, since the present invention is a beverage, it is necessary to obtain a liquid substance in a drinkable state. The asparagus and pine needles of the present invention coexist with water in a boiled (boiled) state. Therefore, these asparagus and pine needles are only dregs and should be removed. Simply use juice or water as a drink.

The beverage of the third embodiment of the present invention can further enhance the effect only by performing the following detailed conditions. That is, the selection of the optimal heating time of the second step is 4 hours 50 minutes to 5 minutes when the water is evaporated, 10-12 kg of asparagus and pine needles residues are calculated, and the selected beverage can be detected as 37-40 kg by weight. It is preferable to heat a time of 10 minutes; In the third step, the method of filtering out the dregs and the beverage is preferably a method of distilling the boiled beverage by a pressure difference or a method of pressing it to squeeze it from the dregs.

As a result, the third embodiment is manufactured by applying almost the same conditions as those of the first embodiment. Since only pine needles were added, it is natural that pine debris and asparagus residues were calculated to be 10-12 kg more than in the first embodiment, and accordingly, there is a difference in the case that a beverage is also produced at 37-40 kg.

[Fourth Embodiment]

Next, the fourth embodiment of the present invention is the same as in the other embodiments described above and water and asparagus. Since only jujube and licorice are different, the detailed manufacturing method is described.

In a fourth embodiment of the present invention, the first step: 45-47 kg by weight of cut asparagus cut into 5-7 cm, water in 2-3 kg by weight in a hot water, licorice and jujube 490- 510g 1k900g-2k100g is prepared starting with the step of injecting.

As in the first embodiment described above, in order to boil asparagus in water, it must be appropriately cut according to the size of the container. The asparagus is about 1.5m in size, so it must be folded or crumpled in a small container. In order to solve this trouble and to calculate an appropriate amount of the input amount, the asparagus is cut and used to about 5-7 cm in the present invention.

More precisely, about 45-47 kg by weight of asparagus and 2-3 kg by weight of water are added to the water heater. In the case of a larger container according to the boiling water, it is preferable to add more asparagus and water, but to maintain the weight ratio. The reason for this is that the applicant of the present invention has done this through a considerable number of experiments and has produced an optimal beverage. When more asparagus is added, the taste is slightly gritty, the beverage does not feel the aesthetic feeling of the drug. The input of a small weight compared to the above weight value is too thin and does not exert an effect on the hangover relief. After all, it is most effective to maintain the above weight ratio proposed in the present invention. In the fourth embodiment, 490-510g 1k900g-2k100g is further added to the licorice and jujube, respectively.

The licorice is effective in gastric ulceration, weakening of toxic neutralization, detoxification, and jujube is beneficial for strengthening visceral function, insomnia and strengthening as a tonic.

Therefore, the general details of the licorice and jujube for the reference of the description of the present invention, as follows.

Licorice (see Encyclopedia of Total Site) is a medicinal plant. The roots are reddish brown deep into the ground, the stems are gathered, and grow straight about 1m. In addition, white hairs are dense, appearing as off-white, and preemption is scattered. The leaves are shifted and oddly littered leaf.

Small leaves 7-17 each, egg-shaped, pointed end. Small leaves are 2 ~ 5cm long, 1 ~ 3cm butterfly, white hairs and dots on both sides, and no sawtooth. Flowers bloom in July-August, 1.4-2.5cm long, purple, and hanged on the axilla as a total inflorescence. The pod is thin and long like a line and bent like a bow and contains 6 to 8 seeds.

The roots are sweet and are used as sweeteners and herbal medicines, such as G. glabra var. Glandulifera and G. glabra . A similar species is G. pallidiflora . It is less sweet, unlike licorice, not used for medicinal purposes, and has little hair, fruit is oval, and has a sharp tip. It is distributed in northeastern China, Siberia and Mongolia.

And in the case of jujube, it is also called crude (목) or wood wheat (木蜜). The surface is reddish brown, elliptical, 1.5 ~ 2.5cm long, and ripe when red.

Fruits are not only raw, but also dried after being harvested and used as sweets, dishes and medicinal products. Jujube is processed in daily life and used as jujube wine, jujube tea, jujube vinegar, jujube porridge. Honey jujube as a processed product is popular in China, Japan and Europe. In oriental medicine, it is used as a diuretic, tonic, and emollient. In South Korea, Boeun (대 恩) jujube is also famous.

These licorice and jujube is also used as a medicine, because the following effects. Licorice inhibits gastric acid secretion, protects the gastric mucosa, and acts as an anti-ulcer and neutralizes the toxicities that can be included in medicine. It is also good for preventing arteriosclerosis, which lowers cholesterol, and it is helpful to treat skin diseases by simply washing the areas affected by dermatitis.

In the case of jujube, the effect of stabilizing the mind against stress, the effect of strengthening the visceral function, it is beneficial to the patient with a cold, body by strengthening the respiratory organs. In addition, it is effective for insomnia, relaxes muscles and is effective for arthritis, pneumatitis, and warms the body, which is effective for women's coldness. In addition, it is beneficial to the diet to help diuretic effect, has the effect of strengthening as a tonic, and also has been shown to have an anticancer effect.

In the present invention, it is possible to experience the efficacy in a simpler way of drinking by avoiding the process of encountering the efficacy of jujube and licorice and simply prepared as a beverage. After all, the beverage according to the fourth embodiment of the present invention not only has a beneficial effect on the hangover, diuresis and gout through asparagus, but also has anti-ulcer activity through licorice and neutralizes the toxicity that may be included in the beverage. Play a role. In addition, jujube is effective in insomnia, arthritis, treatment of pneumomatis and warming the body, and helps diuretic action.

Next, the second step: boiled asparagus, jujube, licorice and water to a boiling point of 105 ℃ boiled and heated. Boil asparagus, jujube, licorice and water. Boil without using any high-temperature water, jujube, licorice, asparagus and other impurities. The present invention is similar to the process of boiling tea, round tea, barley tea because it is to prepare a beverage. It is just a matter of the input and the boiling time. When boiled with asparagus, jujube, licorice and water, the boiling point is raised by impurities asparagus, jujube and licorice, so it is boiled to 105 ° C higher than 100 ° C.

Next, the present invention is subjected to the third step: filtering asparagus, jujube and licorice residues from the heated intermediate beverage and selecting only the beverage. That is, since the present invention is a beverage, it is necessary to obtain a liquid substance in a drinkable state. However, the asparagus, jujube and licorice of the present invention coexist with water in a boiled (boiled) state. Therefore, these asparagus, jujube, licorice is only dregs to drink and must be removed. Simply use juice or water as a drink.

The beverage of the fourth embodiment of the present invention can further enhance the effect only by performing the following detailed conditions. That is, the selection of the optimal heating time in the second step is 4 hours 50 minutes when the water is evaporated, 10-13 kg of asparagus, jujube and licorice residues are calculated, and the selected beverage can be detected by weight of 37-41 kg. It is preferable to heat a time of 5 to 10 minutes; In the third step, the method of filtering out the dregs and the beverage is preferably a method of distilling the boiled beverage by a pressure difference or a method of pressing it to squeeze it from the dregs.

As a result, the fourth embodiment is also manufactured by applying almost the same conditions as the first to third embodiments. Just because more jujube or licorice was added, it is natural that the yield of jujube, licorice and asparagus is 10-13kg, which is higher than that of the other embodiments, and thus the drink is also produced at 37-41kg. There is.

After the third step of the manufacturing process, it is also the same as the other embodiments described above to be able to package through a sterilization process of 5-10 minutes at 100 ℃.

100; Basic manufacturing method

Claims

In the beverage production method,
First step: 45-47kg parts by weight of the cut asparagus cut into 5-7cm, water to 2-3kg by weight in a water bath;
Second step: boiling the heated asparagus and water to a boiling point of 105 ℃ to heat;
Step 3: filtering the asparagus waste from the heated intermediate beverage and selecting only the beverage;
Fourth step: after the manufacturing step of the third step, the step of packaging a beverage to be packaged through a sterilization process of 5-10 minutes at 100 ℃; and to produce a functional beverage useful for health Asparagus beverage manufacturing method.

The method of claim 1,
Selection of the optimal heating time of the second stage,
Asparagus beverage production method characterized in that the water is evaporated, the asparagus waste is calculated 10-11kg and the selected beverage is heated for 4 hours 50 minutes to 5 hours 10 minutes which can be detected by weight of 37-39kg. .

In the beverage production method,
First step: the cut asparagus cut into 5-7cm to 45-47kg by weight, water to 2-3kg by weight in a water bath, and put the shiitake mushroom 450g-500g;
Second step: boiling the heated asparagus and shiitake mushrooms and water to a boiling point of 105 ℃;
Step 3: filtering the asparagus and shiitake mushrooms from the heated intermediate beverage and selecting only the beverage;
Fourth step: after the manufacturing step of the third step, the step of packaging a beverage to be packaged through a sterilization process of 5-10 minutes at 100 ℃; and to produce a functional beverage useful for health Asparagus beverage manufacturing method.

The method of claim 3,
Selection of the optimal heating time of the second stage,
Asparagus, characterized in that the water is evaporated, heating the time of 4 hours 50 minutes to 5 hours 10 minutes when asparagus and shiitake mushrooms yield 10-12 kg and the selected beverage can be detected by weight of 37-40 kg. Beverage preparation method.

In the beverage production method,
First step: 45-47kg by weight of the cut asparagus cut into 5-7cm, water in 2-3kg by weight in a water bath, and 900g-1100g of pine needles;
Second step: boiling the heated asparagus and pine needles and water to a boiling point of 105 ℃;
Step 3: filtering asparagus and pine needles from the heated intermediate beverage and selecting only the beverage;
Fourth step: after the manufacturing step of the third step, the step of packaging a beverage to be packaged through a sterilization process of 5-10 minutes at 100 ℃; and to produce a functional beverage useful for health Asparagus beverage manufacturing method.

The method of claim 5,
In step 2, the optimal heating time is selected.
Asparagus drink, characterized in that the water is evaporated to heat the time of 4 hours 50 minutes to 5 hours 10 minutes when the asparagus and pine needles yield 10-12 kg, and the selected beverage can be detected by weight of 37-40 kg. Manufacturing method.

In the beverage production method,
First step: 45-47kg by weight of the cut asparagus cut into 5-7cm, water in 2-3kg by weight in a water bath, and 490-510g 1k900g-2k100g each of licorice and jujube;
Second step: boiling boiled asparagus, licorice, jujube and water to a boiling point of 105 ° C. and heating them;
Step 3: filtering asparagus, licorice and jujube residue from the heated intermediate beverage and selecting only the beverage;
Fourth step: after the manufacturing step of the third step, the step of packaging a beverage to be packaged through a sterilization process of 5-10 minutes at 100 ℃; and to produce a functional beverage useful for health Asparagus beverage manufacturing method.

The method of claim 7, wherein
Selection of the optimal heating time of the second stage,
Characterized in that the water is evaporated to heat a time of 4 hours 50 minutes to 5 hours 10 minutes in which asparagus, licorice and jujube residues are calculated 10-13 kg and the sorted beverage can be detected at 37-41 kg by weight. Method for preparing asparagus drink.