KR20160120693A - Preparation method of perilla powder adsorbing garlic juice - Google Patents

Preparation method of perilla powder adsorbing garlic juice Download PDF

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Publication number
KR20160120693A
KR20160120693A KR1020160123929A KR20160123929A KR20160120693A KR 20160120693 A KR20160120693 A KR 20160120693A KR 1020160123929 A KR1020160123929 A KR 1020160123929A KR 20160123929 A KR20160123929 A KR 20160123929A KR 20160120693 A KR20160120693 A KR 20160120693A
Authority
KR
South Korea
Prior art keywords
garlic juice
preparation
perilla
perilla powder
garlic
Prior art date
Application number
KR1020160123929A
Other languages
Korean (ko)
Inventor
문상규
Original Assignee
문상규
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 문상규 filed Critical 문상규
Priority to KR1020160123929A priority Critical patent/KR20160120693A/en
Publication of KR20160120693A publication Critical patent/KR20160120693A/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/14—Dried spices
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/20—Natural extracts
    • A23V2250/21—Plant extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/20—Natural extracts
    • A23V2250/21—Plant extracts
    • A23V2250/212—Garlic
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/20—Natural extracts
    • A23V2250/21—Plant extracts
    • A23V2250/2124—Ginseng

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Botany (AREA)
  • Mycology (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

Previously, garlic juice was not adsorbed on the perilla. Garlic was used to enhance the function. Red ginseng powder was added to increase active vitamins and immunity.

Description

Production method of perilla powder adsorbing garlic juice {omitted}

Technique to adsorb garlic juice to perilla

In the past, garlic juice was not adsorbed to the perilla.

In the present invention, garlic juice is adsorbed on perilla, and garlic is crushed, water is slightly added, perilla is put in, and then water is removed and dried. Here, red ginseng powder is added to enhance the function.

(Example)

(First step)

Garlic juice is adsorbed on the perilla. First, the perilla is crushed by the crusher and the garlic is crushed and dissolved in water.

(Second Step)

Garlic juice is mixed with perilla seed and dried at 70 ℃.

To improve the function, red ginseng solution is added, mixed, dried at 70 ℃, packed in a certain amount and commercialized.

Garlic is crushed and adsorbed on perilla

The present invention has such an effect that when it is used as a soup, it becomes a perilla seed, and when it is used as a soup base, it becomes a perilla seed soup.

In the present invention, garlic juice is mixed with perilla powder as a little water, adsorbed and the red ginseng solution is mixed

Claims (2)

Preparation method of perilla powder adsorbing garlic juice The red ginseng liquid is adsorbed to the perilla seed powder.
KR1020160123929A 2016-09-27 2016-09-27 Preparation method of perilla powder adsorbing garlic juice KR20160120693A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1020160123929A KR20160120693A (en) 2016-09-27 2016-09-27 Preparation method of perilla powder adsorbing garlic juice

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1020160123929A KR20160120693A (en) 2016-09-27 2016-09-27 Preparation method of perilla powder adsorbing garlic juice

Publications (1)

Publication Number Publication Date
KR20160120693A true KR20160120693A (en) 2016-10-18

Family

ID=57244465

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1020160123929A KR20160120693A (en) 2016-09-27 2016-09-27 Preparation method of perilla powder adsorbing garlic juice

Country Status (1)

Country Link
KR (1) KR20160120693A (en)

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Legal Events

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A201 Request for examination
E902 Notification of reason for refusal
E601 Decision to refuse application
E601 Decision to refuse application