KR20140097785A - Method for manufacturing health food - Google Patents
Method for manufacturing health food Download PDFInfo
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- KR20140097785A KR20140097785A KR1020130010286A KR20130010286A KR20140097785A KR 20140097785 A KR20140097785 A KR 20140097785A KR 1020130010286 A KR1020130010286 A KR 1020130010286A KR 20130010286 A KR20130010286 A KR 20130010286A KR 20140097785 A KR20140097785 A KR 20140097785A
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- water
- asthma
- health food
- hours
- rice
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- 235000013402 health food Nutrition 0.000 title claims description 20
- 238000004519 manufacturing process Methods 0.000 title claims description 9
- 238000000034 method Methods 0.000 title description 6
- 208000006673 asthma Diseases 0.000 claims abstract description 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 28
- 235000007164 Oryza sativa Nutrition 0.000 claims description 15
- 235000009566 rice Nutrition 0.000 claims description 15
- 235000013312 flour Nutrition 0.000 claims description 9
- 239000006188 syrup Substances 0.000 claims description 4
- 235000020357 syrup Nutrition 0.000 claims description 4
- 230000032683 aging Effects 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 2
- 238000004898 kneading Methods 0.000 claims description 2
- 238000002156 mixing Methods 0.000 claims description 2
- 238000010792 warming Methods 0.000 claims description 2
- 241000209094 Oryza Species 0.000 claims 5
- 235000013305 food Nutrition 0.000 abstract description 4
- 239000000203 mixture Substances 0.000 description 13
- 240000007594 Oryza sativa Species 0.000 description 10
- 208000000059 Dyspnea Diseases 0.000 description 6
- 206010013975 Dyspnoeas Diseases 0.000 description 6
- 208000024891 symptom Diseases 0.000 description 6
- 235000012907 honey Nutrition 0.000 description 4
- 206010036790 Productive cough Diseases 0.000 description 3
- 244000273928 Zingiber officinale Species 0.000 description 3
- 235000006886 Zingiber officinale Nutrition 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000008397 ginger Nutrition 0.000 description 3
- 230000002265 prevention Effects 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 208000024794 sputum Diseases 0.000 description 3
- 210000003802 sputum Anatomy 0.000 description 3
- 241000332371 Abutilon x hybridum Species 0.000 description 2
- 235000009051 Ambrosia paniculata var. peruviana Nutrition 0.000 description 2
- 235000003097 Artemisia absinthium Nutrition 0.000 description 2
- 240000001851 Artemisia dracunculus Species 0.000 description 2
- 235000017731 Artemisia dracunculus ssp. dracunculus Nutrition 0.000 description 2
- 235000003261 Artemisia vulgaris Nutrition 0.000 description 2
- 206010011224 Cough Diseases 0.000 description 2
- 244000126002 Ziziphus vulgaris Species 0.000 description 2
- 239000001138 artemisia absinthium Substances 0.000 description 2
- 210000000621 bronchi Anatomy 0.000 description 2
- 230000008030 elimination Effects 0.000 description 2
- 238000003379 elimination reaction Methods 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 238000004393 prognosis Methods 0.000 description 2
- 210000001034 respiratory center Anatomy 0.000 description 2
- 230000029058 respiratory gaseous exchange Effects 0.000 description 2
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 2
- 241000251511 Holothuroidea Species 0.000 description 1
- 206010020751 Hypersensitivity Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 244000280244 Luffa acutangula Species 0.000 description 1
- 235000009814 Luffa aegyptiaca Nutrition 0.000 description 1
- 235000006679 Mentha X verticillata Nutrition 0.000 description 1
- 244000246386 Mentha pulegium Species 0.000 description 1
- 235000016257 Mentha pulegium Nutrition 0.000 description 1
- 235000002899 Mentha suaveolens Nutrition 0.000 description 1
- 235000004357 Mentha x piperita Nutrition 0.000 description 1
- 235000001636 Mentha x rotundifolia Nutrition 0.000 description 1
- 206010030111 Oedema mucosal Diseases 0.000 description 1
- 235000002789 Panax ginseng Nutrition 0.000 description 1
- 244000131316 Panax pseudoginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 206010035664 Pneumonia Diseases 0.000 description 1
- 206010037368 Pulmonary congestion Diseases 0.000 description 1
- 235000014443 Pyrus communis Nutrition 0.000 description 1
- 244000088415 Raphanus sativus Species 0.000 description 1
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 1
- 206010040047 Sepsis Diseases 0.000 description 1
- 244000061458 Solanum melongena Species 0.000 description 1
- 235000002597 Solanum melongena Nutrition 0.000 description 1
- 208000005392 Spasm Diseases 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 241000251555 Tunicata Species 0.000 description 1
- 241001247821 Ziziphus Species 0.000 description 1
- 208000026935 allergic disease Diseases 0.000 description 1
- 230000002490 cerebral effect Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 230000002542 deteriorative effect Effects 0.000 description 1
- 235000015872 dietary supplement Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 235000001050 hortel pimenta Nutrition 0.000 description 1
- 230000009610 hypersensitivity Effects 0.000 description 1
- 208000030603 inherited susceptibility to asthma Diseases 0.000 description 1
- 208000017169 kidney disease Diseases 0.000 description 1
- 230000000737 periodic effect Effects 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- YEFOAORQXAOVJQ-RZFZLAGVSA-N schisandrol a Chemical compound C1[C@H](C)[C@@](C)(O)CC2=CC(OC)=C(OC)C(OC)=C2C2=C1C=C(OC)C(OC)=C2OC YEFOAORQXAOVJQ-RZFZLAGVSA-N 0.000 description 1
- 208000013223 septicemia Diseases 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
Classifications
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B25—HAND TOOLS; PORTABLE POWER-DRIVEN TOOLS; MANIPULATORS
- B25B—TOOLS OR BENCH DEVICES NOT OTHERWISE PROVIDED FOR, FOR FASTENING, CONNECTING, DISENGAGING OR HOLDING
- B25B11/00—Work holders not covered by any preceding group in the subclass, e.g. magnetic work holders, vacuum work holders
- B25B11/02—Assembly jigs
-
- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F16—ENGINEERING ELEMENTS AND UNITS; GENERAL MEASURES FOR PRODUCING AND MAINTAINING EFFECTIVE FUNCTIONING OF MACHINES OR INSTALLATIONS; THERMAL INSULATION IN GENERAL
- F16M—FRAMES, CASINGS OR BEDS OF ENGINES, MACHINES OR APPARATUS, NOT SPECIFIC TO ENGINES, MACHINES OR APPARATUS PROVIDED FOR ELSEWHERE; STANDS; SUPPORTS
- F16M11/00—Stands or trestles as supports for apparatus or articles placed thereon ; Stands for scientific apparatus such as gravitational force meters
- F16M11/02—Heads
- F16M11/04—Means for attachment of apparatus; Means allowing adjustment of the apparatus relatively to the stand
- F16M11/06—Means for attachment of apparatus; Means allowing adjustment of the apparatus relatively to the stand allowing pivoting
- F16M11/10—Means for attachment of apparatus; Means allowing adjustment of the apparatus relatively to the stand allowing pivoting around a horizontal axis
Landscapes
- Engineering & Computer Science (AREA)
- General Engineering & Computer Science (AREA)
- Mechanical Engineering (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
본 발명은 천식 해소 기능을 갖는 건강식품의 제조방법에 관한 것으로서, 더욱 상세하게는 천식의 예방 및 치료에 효과가 있을 뿐만 아니라 건강식품의 보관이 용이하고 소비자들이 장소에 구애받지 않고 간편하게 먹을 수 있도록 하는 천식 해소 기능을 갖는 건강식품의 제조 방법에 관한 것이다.
The present invention relates to a method for producing a health food having an asthma elimination function, more particularly, to an effective method for preventing and treating asthma, To a method for producing a health food having an asthma-eliminating function.
잘 알려진 바와 같이, 천식(喘息: asthma)은 주기적으로 일어나는 호흡 곤란으로 심장 천식과 기관지 천식이 있다. 전자는 심장 질환 환자 또는 고혈압 환자 등에서 흔히 볼 수 있는 발작적 호흡 곤란으로, 폐울혈이나 조직 울혈로 인한 호흡 중추의 과민상태로 인해 일어나며 예후는 좋지 못하다. 후자는 기관지의 연축ㆍ협소ㆍ점막종창 때문에 호흡도가 좁아져 일어나는 발작적 호흡 곤란으로서 천명(喘鳴)을 발하는 호식성(呼息性) 호흡 곤란이 주된 특징이고, 예후는 좋다.As is well known, asthma (asthma) is a periodic dyspnea that causes heart asthma and bronchial asthma. The former is a seizure dyspnea commonly seen in patients with heart disease or hypertension. It is caused by hypersensitivity of the respiratory center due to lung congestion or tissue congestion, and the prognosis is poor. The latter is characterized by spasmodic dyspnea that causes asthma (septicemia) due to narrowing of breathing due to spasm, narrowing, and mucosal swelling of the bronchi, and its prognosis is good.
이 밖에도 호흡 중추 영역의 장애로 인해 일어나는 뇌성(腦性) 천식이나 신장병 환자에게 일어나는 요독증성(尿毒症性) 천식 등이 있다. 이러한 천식은 그 원인에 따라 다르지만 공해 등과 같은 환경 오염이 심각해지는 현대에 와서는 발병의 연령대가 낮아지고 그 증상 또한 장기화되는 등 천식의 심각성이 극대화되고 있는 실정이다.In addition, there are uremic asthma or uremic asthma in patients with cerebral asthma or kidney disease caused by disturbances in the respiratory center area. Although asthma varies depending on the cause, the age of the onset of disease and the prolongation of the symptoms are prolonged in the modern age where environmental pollution such as pollution becomes serious, and the severity of asthma is maximized.
그러나, 이와 같은 천식은 그 원인이 매우 다양할 뿐만 아니라, 치료 후에도 재발병하는 등 그 치료에 문제점이 있다. 또한 천식의 증상은 주로 기침, 가래 또는 호흡 곤란에 의한 숨가쁨으로 나타나는데, 치료에 따른 이들 증상의 완화가 더딜 뿐 아니라 그 예방이 어려움 문제점이 있다.However, such asthma is not only very diverse in its causes, but also has problems in its treatment, such as re-emergence after treatment. In addition, the symptoms of asthma mainly cough, sputum or dyspnea caused by breathing difficulty due to treatment of these symptoms is not only slow, but also difficult to prevent the problem.
한편, 대한민국 공개특허공보 제10-2003-0063074호에는 해삼 및 멍게 등의 수산물과 인삼, 생강 및 가지 등의 농산물을 혼합하여 건조 분말화하고, 이를 꿀과 혼합하여 75~85℃ 정도의 고온에서 발효시켜 제조하는 천식 해소 기능을 갖는 건강식품 조성물이 개시된 바 있다.Korean Patent Laid-Open Publication No. 10-2003-0063074 discloses a method in which sea products such as sea cucumbers and sea squirts are mixed with agricultural products such as ginseng, ginger, and egg plant, dried and powdered, mixed with honey and heated at a high temperature A health food composition having an asthma-eliminating function which is prepared by fermentation has been disclosed.
그런데, 이러한 건강식품 조성물은 천식의 증상, 즉 가래 또는 호흡 곤란의 증상을 완화 또는 호전시키는 속도가 더디고, 천식을 치료하거나 예방하는 효능이 충분치 못하였다.However, such a health food composition is slow in alleviating or alleviating the symptoms of asthma, that is, symptoms of sputum or dyspnea, and is not effective in treating or preventing asthma.
더구나, 이러한 건강식품 조성물은 75~85℃ 정도의 고온 조건에서 발효시켜 제조되므로, 이러한 건강식품 조성물의 주요 구성 성분, 특히 꿀에 함유된 각종 영양소 또는 주성분이나, 발효에 의해 생긴 항바이러스 성분 등이 고온 발효 조건 하에서 변성되어 버리는 경우가 많았고, 또한 꿀에 함유된 각종 영양소가 파괴되거나 꿀 특유의 맛이나 향이 변질되어 버리는 경우가 많았다.Moreover, since such a health food composition is produced by fermenting at a high temperature of about 75 to 85 ° C, it is possible to prevent the deterioration of the health of the health food composition by using various nutrients or main components contained in honey, They were often denatured under high temperature fermentation conditions, and various nutrients contained in honey were destroyed, and taste or flavor peculiar to honey was often altered.
이로 인해, 최종 제조된 건강식품의 효능이 더욱 저하되어 기침, 가래 또는 호흡 곤란의 천식 증상을 완화하거나 천식을 개선하는 효능을 거의 나타내지 못하는 문제점이 있었으며, 또한 건강식품 조성물의 맛과 향이 매우 떨어져서 식용으로 적합하지 않게 되는 문제점이 발생하였다.
Thus, there is a problem that the efficacy of the finally prepared health food is further lowered, and it is difficult to alleviate asthma symptoms of cough, sputum or dyspnea or to improve asthma, and there is a problem that the taste and flavor of health food composition is very poor, And thus it is not suitable.
본 발명은 위와 같은 종래기술의 문제점을 해결하기 위한 것으로, 천식의 예방 및 치료에 효과가 있을 뿐만 아니라 소비자들이 건강식품을 간편하게 먹을 수 있도록 하는 천식 해소 기능을 갖는 건강식품의 제조 방법을 제공하는데 그 목적이 있다.Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made to solve the above-mentioned problems occurring in the prior art, and it is an object of the present invention to provide a method for producing a health food having asthma elimination function, There is a purpose.
건강식품의 보관이 용이하고 소비자들이 장소에 구애받지 않고 간편하게 먹을 수 있도록 하는 천식 해소 기능을 갖는 건강식품의 제조 방법에 관한 것이다.
The present invention relates to a method for producing a health food having an asthma-eliminating function that enables easy storage of health food and enables consumers to eat easily without being at any place.
본 발명은 도라지, 배, 수세미, 대추, 생강, 더덕, 오미자, 박하, 쑥, 홍삼, 무우, 콩나물을 물에 넣은 다음, 이를 12시간 동안 달이는 단계 1과; 상기 단계 1을 거친 달인 물에 찹쌀과 맵쌀을 투입한 다음, 이를 일반 밥으로 만드는 단계 2와; 상기 단계 1을 거친 달인 물에 질금가루을 넣고 반죽하고, 상기 반죽시에 나오는 물은 추출하는 단계 3과; 상기 단계 2의 일반 밥과 상기 단계 3의 반죽 물을 배합한 다음, 이를 7시간 동안 보온하면서 숙성시킨 후, 상기 숙성된 물질을 채에 걸러서 찌꺼기를 제거하고 물만 추출하는 단계 4와; 상기 단계 4를 거친 숙성된 물을 5시간 동안 중불에서 달여서 시럽 형태로 제조하는 단계 5를 포함하여 이루어지는 것을 특징으로 한다.
The present invention relates to a method for preparing a starch, comprising the steps of: adding water to a water for 12 hours; A step 2 of adding glutinous rice flour and rice flour to water, which is the master after step 1, and then making it rice flour; A step 3 in which vaginal flour is put into the water of step 1 and kneaded, and the water from the kneading is extracted; (4) mixing the plain rice of step (2) with the kneaded product of step (3), aging the rice with warming for 7 hours, removing the residue by filtering the aged material, and extracting only water; And a step 5 in which the aged water having been subjected to the step 4 is dewatered in a medium heat for 5 hours to produce a syrupy form.
본 발명은 목, 기관지, 감기, 천식, 폐렴 등의 치료 및 예방에 탁월한 효과가 있을 뿐만 아니라 소비자들이 장소에 구애받지 않고 언제 어디서나 간편하게 먹을 수 있는 장점이 있다. 뿐만 아니라 상기 건강식품을 장기간 보관시에도 맛과 효능이 떨어지지 않고, 건강식품이 변질되는 것을 방지할 수 있는 이점이 있다.
The present invention has an excellent effect for treatment and prevention of neck, bronchus, cold, asthma, pneumonia and the like, and also has an advantage that consumers can easily eat at any time anywhere regardless of place. In addition, there is an advantage that the health food can be prevented from deteriorating in taste and efficacy even when the health food is stored for a long period of time.
이하 본 발명을 구체적으로 설명하기 위해 바람직한 실시 예를 들어 설명하기로 한다. 후술 될 상세한 설명에서는 상술한 기술적 과제를 이루기 위해 본 발명에 있어 한 개의 대표적인 실시 예를 제시할 것이다. 그리고 본 발명으로 제시될 수 있는 다른 실시 예들은 본 발명의 구성에서 설명으로 대체한다.BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, preferred embodiments of the present invention will be described in detail. In the following detailed description, one exemplary embodiment of the present invention will be described in order to accomplish the above-mentioned technical problems. And other embodiments which may be presented by the present invention are replaced by descriptions in the constitution of the present invention.
본 발명에서는 천식 해소 기능을 갖는 건강식품을 제조하기 위하여, 도라지, 배, 수세미, 대추, 생강, 더덕, 오미자, 박하, 쑥, 홍삼, 무우, 콩나물, 찹쌀, 맵쌀, 질금가루 등을 사용하게 되는데, 구체적인 제조방법은 다음과 같다.In the present invention, a bellflower, a pear, a loofah, a jujube, a ginger, a doduk, an omelet, a mint, a wormwood, a red ginseng, a radish, a bean sprout, glutinous rice, , A specific manufacturing method is as follows.
먼저, 본 발명에서는 상기의 조성물들을 배합하게 되는데, 바람직하게는 도라지 2kg, 배 3kg, 수세미 1kg, 대추 500g, 생강 500g, 더덕 200g, 오미자 200g, 박하 200g, 쑥 300g, 홍삼 100g, 무우 500g, 콩나물 1kg을 물에 넣은 다음, 이를 12시간 동안 달인다. 이때 물은 상기 조성물의 2배 정도 사용하는 것이 바람직하다. 또한 상기와 같이 각종 조성물을 달이는 과정에서 전체 중량에 대하여 1/2 정도로 줄어들 때까지 달이는 것이 바람직하다.First, in the present invention, the above-described compositions are formulated. Preferably, the above compositions are formulated. Preferably, 2 kg of bellflower, 3 kg of bowls, 1 kg of jujubes, 500 g of jujube, 500 g of ginger, 200 g of doduk, 200 g of omija, 200 g of peppermint, 300 g of wormwood, Put 1 kg in water and let it dry for 12 hours. At this time, water is preferably used twice as much as the above composition. In addition, it is preferable that the various compositions are dried until they are reduced to about 1/2 of the total weight in the course of drying.
이후, 상기와 같은 방법으로 만들어진 달인 물에 찹쌀 2kg와 맵쌀 3kg을 투입한 다음, 이를 일반 밥으로 만든다. 그리고 상기 달인 물에 질금가루 5kg을 넣고 반죽하게 되는데, 이때 나온 물(이하 "반죽 물"이라 함)을 잘 보관한다.Then, 2 kg of glutinous rice and 3 kg of rice flour are added to the water, which is made by the above-mentioned method, and made into plain rice. Then, 5kg of fine gold powder is added to the above-mentioned water and kneaded. Keep the water (hereinafter referred to as "kneaded water") well.
다음, 상기 일반 밥과 반죽 물을 배합한 후, 이를 7시간 동안 보온하면서 숙성시킨 다음, 상기 숙성된 물질을 채에 걸러서 찌꺼기를 제거하고 물만 별로 추출한다. 이때 추출된 물을 숙성된 물이라 한다.Next, the rice and the batter are mixed together, and the mixture is incubated for 7 hours while being kept warm. Then, the aged material is filtered to remove debris and extract only water. The extracted water is called aged water.
이후, 상기 숙성된 물을 5시간 동안 중불에서 달여서 시럽 형태로 제조함으로써 본 발명의 건강식품은 만들어지게 된다. 이때 상기 숙성된 물을 가마솥에서 넣어서 중불로 달이는 것이 좋으며, 상기 숙성된 물이 조청과 같이 시럽형태가 될 때까지 달이는 것이 바람직하다.Thereafter, the aged water is dipped in a syrup for 5 hours to produce a health food of the present invention. At this time, it is preferable that the aged water is put in a cauldron to be mildly boiled, and it is preferable that the aged water is sun dried until it becomes a syrup like jochung.
이와 같이 본 발명의 건강식품을 조청 형태(즉, 시럽 형태)로 제조함으로써 소비자들이 간편하게 먹을 수 있으며, 또한 장기간 보관시에도 건강식품의 맛과 향이 변질되지 않게 된다.As described above, the health food of the present invention can be easily eaten by preparing it in the form of a morning syrup (i.e., syrupy form), and the taste and flavor of the health food does not deteriorate even when stored for a long period of time.
Claims (1)
도라지, 배, 수세미, 대추, 생강, 더덕, 오미자, 박하, 쑥, 홍삼, 무우, 콩나물을 물에 넣은 다음, 이를 12시간 동안 달이는 단계 1과;
상기 단계 1을 거친 달인 물에 찹쌀과 맵쌀을 투입한 다음, 이를 일반 밥으로 만드는 단계 2와;
상기 단계 1을 거친 달인 물에 질금가루을 넣고 반죽하고, 상기 반죽시에 나오는 물은 추출하는 단계 3과;
상기 단계 2의 일반 밥과 상기 단계 3의 반죽 물을 배합한 다음, 이를 7시간 동안 보온하면서 숙성시킨 후, 상기 숙성된 물질을 채에 걸러서 찌꺼기를 제거하고 물만 추출하는 단계 4와;
상기 단계 4를 거친 숙성된 물을 5시간 동안 중불에서 달여서 시럽 형태로 제조하는 단계 5를 포함하여 이루어지는 것을 특징으로 하는 천색 해소 기능을 갖는 건강식품의 제조방법.A method for producing a health food having an asthma-eliminating function,
Step 1 in which water is added to water for 12 hours, and step 1 is carried out in which water is added to the water for 12 hours;
A step 2 of adding glutinous rice flour and rice flour to water, which is the master after step 1, and then making it rice flour;
A step 3 in which vaginal flour is put into the water of step 1 and kneaded, and the water from the kneading is extracted;
(4) mixing the plain rice of step (2) with the kneaded product of step (3), aging the rice with warming for 7 hours, removing the residue by filtering the aged material, and extracting only water;
And a step (5) of producing syrup by aging the aged water through the step (4) for 5 hours in a medium heat.
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| KR1020130010286A KR20140097785A (en) | 2013-01-30 | 2013-01-30 | Method for manufacturing health food |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20170127988A (en) * | 2016-05-13 | 2017-11-22 | 주식회사 동양시엔디 | Manufacture method for health functional food for respiratory system |
| KR20200014564A (en) * | 2018-08-01 | 2020-02-11 | 농업회사법인 주식회사 장수식품 | A composition for improving, preventing and treating of asthma and vascular disease |
| KR102169920B1 (en) * | 2019-12-20 | 2020-10-26 | 문경시 | A composition comprising extract of Schisandra chinensis, pear and Platycodon grandiflorum for preventing or treating respiratory inflammatory diseases |
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2013
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20170127988A (en) * | 2016-05-13 | 2017-11-22 | 주식회사 동양시엔디 | Manufacture method for health functional food for respiratory system |
| KR20200014564A (en) * | 2018-08-01 | 2020-02-11 | 농업회사법인 주식회사 장수식품 | A composition for improving, preventing and treating of asthma and vascular disease |
| KR102169920B1 (en) * | 2019-12-20 | 2020-10-26 | 문경시 | A composition comprising extract of Schisandra chinensis, pear and Platycodon grandiflorum for preventing or treating respiratory inflammatory diseases |
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