KR20170127988A - Manufacture method for health functional food for respiratory system - Google Patents

Abstract

The present invention relates to a method for manufacturing a functional food for health of the respiratory system, comprising: a trimming step (S10) of trimming balloon flower roots, a sponge gourd, ginger, pears, pumpkin and radish; a primary extraction step (S20) of immersing and boiling the balloon flower roots, the sponge gourd and the ginseng in water; and a secondary extraction step (S30) of adding and boiling pears, pumpkin and radish after the primary extraction step. Accordingly, each used materials compensate insufficient components to each other, thereby being effective in alleviating diseases of the respiratory system such as asthma, and are helpful for recovery of various organs such as liver, kidney, etc. to increase nutrition absorption rates, thereby increasing recovery rates of the diseases. Also, each material has coexistence effects in an oriental medicine manner.

Description

TECHNICAL FIELD [0001] The present invention relates to a method for producing a functional food for health of a respiratory system,

More particularly, the present invention relates to a method for producing a food, and more particularly, to a method for producing a food, which is effective for respiratory system, To a method of producing food.

Currently, humans are exposed to diseases of various respiratory systems due to unusual climate change such as global warming. In addition, the incidence of asthma, coughing, sputum, dyspnea, chest tightness, bronchospasm, and bronchial inflammation are increasing due to poor air and environmental changes in the atmosphere.

Statistically, respiratory diseases account for 7 to 10% of the global population. In particular, since asthma usually has bronchial inflammation, asthmatic patients tend to have narrowed airways and mild symptoms such as wheezing, coughing, chest tightness, and shortness of breath even though mild irritation does not affect normal people. If left untreated, lung function is reduced.

However, medically, no treatment has yet been found to cure respiratory diseases such as asthma. If treatment is left untreated, asthma is likely to cause lung function loss.

Accordingly, the present inventors have produced functional foods containing the use of natural medicinal materials, but also effective for pulmonary diseases such as asthma, such as balloon, loofah, and pear.

A problem to be solved by the present invention is to provide a method for producing a functional food for health of the respiratory system which is repeatedly consumed in daily life to improve lung diseases such as asthma.

According to an aspect of the present invention, there is provided a method for manufacturing a functional food for health of a respiratory system, comprising the steps of: polishing a bellflower, a loofah, a ginger, a pear, an amber, and a radish; A first extraction step of immersing the bellflower, the wool, and the ginger in water and boiling them; And a second extraction step of boiling after addition of the pear, amber and radish after the first extraction step.

The method of manufacturing a functional food for the health of the respiratory system according to the present invention is effective in improving diseases of the respiratory system such as asthma while supplementing the components lacking each other, To increase the rate of disease recovery by increasing the absorption of nutrients and increasing immunity.

In addition, there is an effect that the ingredients are mutually beneficial even in the oriental medicine.

1 to 3 are block diagrams of a method of manufacturing a functional food for health of the respiratory system according to the present invention

Hereinafter, a method of manufacturing a functional food for health of the respiratory system according to the present invention will be described in detail with reference to the accompanying drawings.

The present invention relates to a method for manufacturing a functional food for the health of the respiratory system, and FIGS. 1 to 3 are block diagrams of a method for manufacturing a functional food for health of the respiratory system according to the present invention.

A method of manufacturing a functional food for health of a respiratory system according to the present invention comprises: a step (S10) of polishing a bellflower, a loofah, a ginger, a pear, an amber, and a radish; A first extraction step (S20) of soaking the bellflower, the wool, and the ginger in water; And a secondary extraction step (S30) in which boiling, amber, and radish are added after the primary extraction step and then boiled.

Each component will be described in detail below.

The cleaning step S10 is a step of finishing the material added to the method of manufacturing a functional food for health of the respiratory system according to the present invention. In the present invention, bellflower, loofah, ginger, pear, amber, and mugwort are added. The prepared material is cleaned by flowing water and prepared by slicing it into a suitable size, preferably a hexagonal shape with one side of 5 cm or less in length. It is preferable to use the materials prepared in the cleaning step S10 without removing the surface from the viewpoint of preserving the nutrients. Especially, in the case of the radish, since the surface contains a lot of vitamin C, it is used without removing the skin.

In the case of bellflower, loofah and ginger, dried ones may be used. You can prepare clean bellflower, scrub brush, ginger, dry bellflower, dry wipes, and purchase health care directly. At this time, it is preferable that the dried water content is 10% or less, and the efficacy is better than that of raw material.

The first extraction step (S20) is a step in which bellflower, loofah and ginger are soaked in water and boiled. The boiling temperature in the first extraction step (S20) is preferably 100 to 120 ° C. If the temperature exceeds 120 ° C, nutrients such as saponin, niacin and water-soluble vitamins contained in the bellflower may be destroyed. The extraction time of the first extraction step (S20) is extracted within 3 hours.

The second extraction step S30 is a step of boiling after adding a vessel, pumpkin, radish to the extraction liquid extracted in the first extraction step S20 (hereinafter referred to as "primary extraction liquid"). The extraction time of the second extraction step (S30) is preferably within 4 hours. If it exceeds 4 hours, various enzymes such as water-containing pear, amber, water-soluble and fat-soluble vitamins contained in radish, dietary fiber, amylase and catalase are destroyed.

Meanwhile, in the method of manufacturing functional food for the health of the respiratory system according to the present invention, bellflower, scrubs and ginger are firstly extracted, and then the pear, pumpkin and radish are extracted later. In case of pumpkin and radish, as described above, since the moisture content is high, when the extraction time exceeds 4 hours at a temperature of 120 ° C, the efficacy is decreased because the nutrient loss rate is high. In the case of bellflower, loofah and ginger, boil for at least 5 hours before boiling.

The oligosaccharide addition step (S40) may be further added after the second extraction step (S30). In the oligosaccharide addition step (S40), the oligosaccharide is boiled at a temperature of 50 to 60 DEG C, and then in the second extraction step (S30) (Hereinafter referred to as "secondary extract"). The reason why the temperature at which the oligosaccharide is boiled is lower than the temperatures of the first extraction step (S20) and the second extraction step (S30) is to prevent the main component of the oligosaccharide from being destroyed. And the oligosaccharide has the advantage of eliminating bitter taste unique to the bellflower.

Further, in the present invention, an open starter may be further added. In this case, the dogs are treated together in the maintenance step S10.

Step S50 is a step of fermenting the dog breed in step S10. For reference, it has the advantage of stabilizing the lungs while relieving the bitter taste of the bellflower, thereby enhancing the effect of the bellflower. Especially, it has a fragrance ingredient, and when it is boiled, the fragrance ingredient is blown and the bitter taste of the bellflower can not be mitigated. The present invention prevents this by fermenting dog saury. In other words, the prepared dog leopard is immersed in syrup and fermented at room temperature for 1 month to 3 months. Since the water content of dogs is low, it is preferable to use syrup in which sugar is boiled in water, since the fermentation does not progress well when only sugar is added.

In step S60, the fermented frozen persimmon leaves are added to the second extract and added when the temperature of the second extract has fallen below 30 캜.

On the other hand, licorice may be added in the first extraction step (S20) when the persimmon leaves are added. Unlike bellflower, wolfberry, ginger, pear, zucchini, and radish added in the present invention, it is not harmonized when it is merely mixed with herb medicine having cold energy in Oriental medicine. Licorice prevents this and plays a supporting role in ensuring that the dogs are compatible with the above materials.

Hereinafter, an embodiment of a method of manufacturing a functional food for health of the respiratory system according to the present invention will be described.

Example  One

4 kg of bellflower, 3 kg of loofah, 600 g of ginger, 5 kg of pumpkin, 10 kg of pumpkin, 3 kg of water are washed in running water and then cut into a suitable size. Bleach, loofah and ginger are put into a pressure vessel, and then 20L of water is poured and boiled at a temperature of 110 ° C for 3 hours. After that, pear, pumpkin and radish are put and boiled for 3 hours at the same temperature.

Example  2

Purchase 1.2kg of bellflower, 1kg of dry loofah, 300g of health, prepare 5kg of pumpkin, 10kg of pumpkin, 3kg of water, and cut into appropriate size. Put the dry balloon, dry loofah and health in a pressurized container, add 24L of water and boil it at 110 ℃ for 3 hours. After that, pear, pumpkin and radish are put and boiled for 3 hours at the same temperature.

Example  3

4 kg of bellflower, 3 kg of loofah, 600 g of ginger, 5 kg of pumpkin, 10 kg of pumpkin, 3 kg of water are washed in running water and then cut into a suitable size. Bleach, loofah and ginger are put into a pressure vessel, and then 20L of water is poured and boiled at a temperature of 110 ° C for 3 hours. Then add the pear, pumpkin, radish and boil for 3 hours at the same temperature. While boiling the material, 1.5 kg of oligosaccharide is heated to a temperature of 50 DEG C for 30 minutes. After the extraction of the second extract is completed, it is cooled sufficiently at room temperature, and then 1.5 kg of heated oligosaccharide is added to complete the extraction.

Example  4

First, make a syrup by boiling sugar and water at a ratio of 1: 1. After washing 1kg of Sophora spp. In running water, put it in 1kg of syrup, fix it so that it does not rise, and ferment it for 2 months at room temperature. Then, wash it in flowing water, then cut it to a proper size. 4. 4 kg of bellflower, 3 kg of loofah, 600 g of ginger, 5 kg of pumpkin, 10 kg of pumpkin, 3 kg of muffin and 260 g of licorice. Add the bellflower, loofah, ginger and licorice to the pressure vessel, pour 20L of water, and boil it at 110 ℃ for 3 hours. Then add the pear, pumpkin, radish and boil for 3 hours at the same temperature. After the second extract is sufficiently cooled at room temperature, 2 kg of Sophorae spp.

Test Example : Sensory evaluation

The sensory evaluation of the functional foods for the health of the respiratory system according to the present invention was carried out according to the respective examples. The sensory evaluation was carried out on 10 trained panelists (including men and women, age groups between 20 and 50). The sensory evaluation was carried out according to the 5-point scale method, which was divided into bitter taste, sweet taste and sour taste. The higher the score, the higher the bitterness, sweetness, and sourness of the notation, and the results are shown in Table 1 below.

Samples \ Sensation bitter sweetness Sour taste Example 1 3.4 ± 0.52 1.5 ± 0.53 1.2 + - 0.42 Example 2 3.0 ± 0.67 1.6 ± 0.52 1.1 ± 0.32 Example 3 2.3 ± 0.67 2.8 ± 0.63 1.0 ± 0.00 Example 4 1.3 ± 0.48 4.3 ± 0.48 3.0 ± 0.47

As can be seen from the sensory evaluation results, it can be seen that the bitterness of Example 1 was somewhat bitter, and that of Example 2 containing dryondragon was slightly decreased.

In the case of Example 3 in which the oligosaccharide was contained, the bitterness was further reduced, while the sweetness was slightly increased. In addition, in the case of Example 4 in which the fermentation broth of Sophora edulis was added, the bitter taste was significantly reduced. However, in the case of Example 4, the sweet taste as well as the sour taste are elevated together, and the good taste may be separated depending on the person.

Claims (5)

A step (S10) of polishing bellflower, loofah, ginger, pear, pumpkin and radish;
A first extraction step (S20) of soaking the bellflower, the wool, the ginger in water,
And a second extraction step (S30) of boiling, adding amber and radish after the first extraction step, and boiling (S30).
The method according to claim 1,
Wherein the bellflower, the detergent, and the ginger are dried to a moisture content of 10% or less.
The method according to claim 1 or 2,
Further comprising an oligosaccharide addition step (S40) in which the oligosaccharide is boiled after the second extraction step (S30) and then added to the extract of the second extraction step (S30). ≪ / RTI >
The method of claim 3,
The boiling temperature in the first and second extraction steps (S30) is 100 to 120 DEG C,
Wherein the temperature for boiling in the oligosaccharide addition step (S40) is 50 to 60 ° C.
The method according to claim 1 or 2,
In step S10, the dogs are further trimmed,
A step S50 of fermentation of dog sausages wherein the dogs are immersed in sugar and fermented at room temperature,
Further comprising a step (S60) of adding a safflower fermentation broth to the extract of the second extraction step (S30) at 30 占 폚 or below.

Images