KR20220022581A - Method for manufacturing health functional foods effective in strengthening liver function and immunity - Google Patents

Abstract

The present invention relates to a method for manufacturing a health functional food that is effective in enhancing a liver function and immunity. The method for manufacturing a health functional food that is effective in enhancing a liver function and immunity of the present invention includes a first mixture extract extraction step, a ventilation cooling step, a first low-temperature aging step, a second mixture extract extraction step, a second low-temperature aging step, and a second mixture extract thawing step. The present invention can effectively supply nutrients useful to a human body.

Description

Method for manufacturing health functional foods effective in strengthening liver function and immunity

The present invention relates to a method for manufacturing a health functional food, and more particularly, by mixing slugs and artichoke in powder or liquid form, or using only artichoke, or furthermore, by mixing slugs and artichoke in powder or liquid form. It relates to a method for manufacturing a health functional food that is effective in strengthening liver function and immunity, which can effectively supply useful nutrients to children.

Artichoke is also called the Western Firefly, and it is used as an anti-inflammatory and anti-inflammatory drug or ingredient to strengthen immunity, and it is selected as 7th in the top 100 antioxidant plants by the US Department of Agriculture. It can be easily cultivated on the southern coast or on Jeju Island.

Artichokes are low in calories and fat, but high in dietary fiber, which helps control constipation conditions, reduces bad "LDL" cholesterol levels, and prevents the risk of colorectal cancer by preventing toxic compounds that occur when you eat food.

Artichoke has bitter components such as cyanine and sesqueterpine, and the bitterness of artichoke is known to be more than 10 times that of green tea.

However, this ingredient inhibits cholesterol synthesis in scientific studies and promotes the secretion of bile, which has been proven to lead to a decrease in blood cholesterol.

In addition, fresh artichokes contain antioxidant vitamins that are beneficial to the body, and artichokes contain antioxidants such as silymarin, caffeic acid and phenolic acids, which are effective in improving liver function by eliminating toxins and fats that affect liver health. .

It is also rich in a group of B-complex vitamins, including niacin, vitamin B-6 (pyridoxine), thiamine, and pantothenic acid, essential for optimal cellular metabolic function, and artichokes are rich in minerals such as copper, calcium, potassium, iron, manganese and phosphorus. Do.

However, it can be seen that the use of artichokes for cooking is still low.

The reason is that the characteristic bitter taste of artichokes is a problem, and as mentioned above, the bitterness of artichokes is known to be more than 10 times that of green tea.

The development of methods for easily ingesting artichokes by solving these problems is required.

On the other hand, according to the data of the Institute of Agricultural Science and Technology's Insect Resource Center citing Donguibogam, slugs are associated with diseases originating from the liver, such as liver cancer, cirrhosis, hepatitis, and the relief of accumulated fatigue, as well as irregular menstruation, loss of vision, cataracts, and gynecomastia. It is known to be effective in treating adult diseases such as , postpartum wind, malignant boils, stomatitis, tetanus, and stroke.

Since the slugs having various medicinal effects as described above must be eaten as a living body, they not only cause consumers to feel disgust, but also have disadvantages in carrying and storing inconveniently.

In addition, there is a problem in that the slugs cause a feeling of vomiting due to a bad smell when taken, thereby reducing the feeling of rejection and treatment effect.

In addition, the prior art of the above configuration suggests that it has an excellent anticancer effect as an advantage, but since the extract is made by leaching slugs containing excrement in the intestines with hot water as it is, there is a problem that the aesthetics of health food is lowered. However, continuous R&D is required to solve this problem.

Daseulgi is effective in protecting eyesight, restoring liver function, and relieving hangover, and is known to help with anemia due to its high iron content.

In order to ingest such sageumji as a health food, it is consumed in the form of various dishes, and extracts using the dasseulgi are also consumed.

In Republic of Korea Patent Publication No. 0558649, which uses the advantages and features of the sageum, there is a step of extracting the extract of sageulgi by heating it for 24 hours at 100-120° C. After inputting and forming a concentrated liquid product through a filtration process and a reheating process for 3 to 5 hours under the condition of 100° C. After removing moisture by washing, filtering, dehydrating, and sterilizing the extracted meat together, it is stored frozen at -2℃ for 5 hours to remove the fishy smell inherent in Daseulgi to form pure Daseulgi. It is a method for producing a food composition having water and meat quality, and Korean Patent Laid-Open No. 2004-0091418 discloses that in the preparation of a concentrate, the surface of the harvested sageum is washed, and the washed mint is left in water of first-class or higher water to produce impurities. After discharging, the coarse crushed stalks are pulverized to prepare a crushed scallion, and the mixing ratio of the crushed leeks and purified water is 1:1 to 3:1, put into a water bath, and heated for 30 to 50 hours. , there is a method for preparing a Daseulgi concentrate.

In the known conventional extracting process of extracting the extract, the extract of the extract is performed by thermal processing for a long period of time, resulting in not only poor efficiency of extracting the extract from the extract of the extract of the extract of the extract, but also an increase in production cost.

Therefore, there is a need for a method for more efficiently extracting Daseulgi protein in the manufacturing process of Daseulgi extract and a study on a health food using the method.

Korean Patent Publication No. 10-2016-0137283 Korean Patent Registration No. 10-1919770 Korean Patent Registration No. 10-0558649 Korean Patent Publication No. 10-2004-0091418

In the present invention, by mixing slugs and artichoke in powder or liquid form, or by mixing artichoke alone, or further, by mixing slugs and artichoke in powder or liquid form, the unique fishy smell and taste of slugs and the bitter taste of artichoke and fishy taste of slugs are produced. It provides a method of manufacturing health functional food that is effective in enhancing liver function and immunity, which has the effect of enhancing liver function and immunity, which can effectively supply useful nutrients to the human body while at the same time making it easy to drink or ingest by removing aroma and taste. has its purpose in

Specific solution means to achieve the above object are,

"The first step to extract the mixture extract by heating a mixture of freeze-dried artichoke powder and artichoke juice stored in burlap or sieve and purified water in a 2:8 ratio in a low-temperature extractor within 80°C for 21 to 24 hours. Extracting the mixture extract; Ventilation cooling step of cooling the extracted mixture extract at 15 to 20 ° C. for 12 hours in a natural ventilation method; Low temperature aging of the mixture extract cooled by the natural ventilation method at -1 to -2 ° C. for 24 hours First low-temperature aging step: Secondary mixture extract extraction step of extracting the mixture extract again by heating the first low-temperature-aged mixture extract in a low-temperature extractor within 80°C for 8 hours; Second low-temperature aging step of aging at ℃ for 12 hours and then aging again at -1 to -2℃ for 60 hours; Liver function and immunity comprising thawing the second low-temperature-aged mixture extract and maintaining it in a liquid state to complete it A method for manufacturing health functional food that is effective for strengthening,

Extracting the slug extract by heating the freeze-dried slugs and purified water at a ratio of 2: 8 in a low-temperature extractor within 80° C. for 21 to 24 hours; A rapid cooling step of cooling the extracted slugs extract at 15 to 20° C. for 12 hours in a natural ventilation method, followed by rapid cooling at -1 to -2° C. for 120 hours; A primary mixture that extracts the mixture by heating a mixture of freeze-dried artichoke powder and artichoke juice stored in burlap or sieve and purified water in a 2:8 ratio in a low-temperature extractor within 80°C for 21 to 24 hours. extract extraction step; a ventilation cooling step of cooling the extracted mixture extract at 15-20° C. in a natural ventilation method for 12 hours; a first low-temperature aging step of low-temperature aging the mixture extract cooled by the natural ventilation method at -1 to -2°C for 24 hours; a secondary mixture extract extraction step of extracting the mixture extract again by heating the first low-temperature-aged mixture extract in a low-temperature extractor within 80° C. for 8 hours; a second low-temperature aging step of aging the secondarily extracted mixture extract at 15 to 20° C. for 12 hours and then aging it again at -1 to -2° C. for 60 hours; The effect of strengthening liver function and immunity, including a mixing step of thawing the slugs extract that has undergone the rapid cooling step, and mixing the liquid slug extract maintained in a liquid state with the second low-temperature-aged mixture extract in a 5:1 ratio; A method for manufacturing health functional food,

Washing the whole freshwater minnows and then adding salt to remove them for about 2 hours to remove impurities; A heating step of filtering again the bubbles, semen quality, and impurities generated by adding the washed mint and purified water and heating for 5 minutes; An extracting step of extracting the dried sageum by grinding it with a grinder, putting it in a burlap or a sieve, and heating it in a low-temperature extractor within 80° C. for 21 to 24 hours to extract the mint; A removing step of removing the pulverized skin or flesh quality of the minced chives extract from the extract; a natural ventilation step of cooling the pure dandelion extract that has undergone the removal step at a room temperature of 15 to 20° C. in a natural ventilation method; Aging step of aging the naturally ventilated dandelion extract at -1 ~ -2 ℃ for 120 hours; A primary mixture that extracts the mixture by heating a mixture of freeze-dried artichoke powder and artichoke juice stored in burlap or sieve and purified water in a 2:8 ratio in a low-temperature extractor within 80°C for 21 to 24 hours. extract extraction step; a ventilation cooling step of cooling the extracted mixture extract at 15-20° C. in a natural ventilation method for 12 hours; a first low-temperature aging step of low-temperature aging the mixture extract cooled by the natural ventilation method at -1 to -2°C for 24 hours; a secondary mixture extract extraction step of extracting the mixture extract again by heating the first low-temperature-aged mixture extract in a low-temperature extractor within 80° C. for 8 hours; a second low-temperature aging step of aging the secondarily extracted mixture extract at 15 to 20° C. for 12 hours and then aging it again at -1 to -2° C. for 60 hours; It is effective in strengthening liver function and immunity, including a mixing step of thawing the sardines extract that has undergone the maturation step, and mixing the liquid mulberry extract maintained in a liquid state with the second low-temperature-aged mixture extract in a 2: 8 ratio. A method for manufacturing health functional food,

A method for producing a health functional food effective for strengthening liver function and immunity, comprising adding stevia to the finished mixture extract by thawing the second low-temperature aged mixture extract and maintaining it in a liquid state;

A health function effective in enhancing liver function and immunity, comprising selecting and adding any one of dried jujube, grapefruit, carrot, and radish to the freeze-dried artichoke powder and artichoke juice stored in the burlap or strainer Food manufacturing method,

A method for producing a health functional food effective for strengthening liver function and immunity, comprising adding stevia to the mixture obtained by mixing the liquid slug extract maintained in the liquid phase and the secondary low-temperature-aged mixture extract in a 5:1 ratio; ,

A method for producing a health functional food effective for enhancing liver function and immunity, comprising selecting and adding any one of dried jujube, grapefruit, carrot, and radish to the freeze-dried slugs,

A health function effective in enhancing liver function and immunity, comprising selecting and adding any one of dried jujube, grapefruit, carrot, and radish to the freeze-dried artichoke powder and artichoke juice stored in the burlap or strainer Food manufacturing method,

A method for producing a health functional food effective for enhancing liver function and immunity, comprising adding stevia to the mixture obtained by mixing the liquid dried sageum extract kept in the liquid phase and the second low-temperature aged mixture extract in a 2: 8 ratio; ,

A method for producing a health functional food effective for enhancing liver function and immunity, which includes selecting and adding any one of dried jujube, grapefruit, carrot, and radish dried in the washed minced garlic;

A health function effective in enhancing liver function and immunity, comprising selecting and adding any one of dried jujube, grapefruit, carrot, and radish to the freeze-dried artichoke powder and artichoke juice stored in the burlap or strainer Food manufacturing method,

To achieve the above object as a constituent feature of "a method of manufacturing a health functional food that is effective in enhancing liver function and immunity, comprising adding leek additionally to the hemp or sieve and extracting the leek and leeks together with a low-temperature extractor" can

According to the present invention, by mixing slugs and artichoke in powder or liquid form, or using only artichoke, or further, by mixing slugs and artichoke in powder or liquid form, It removes the fishy smell and taste, and at the same time exerts effects such as liver function and immunity enhancement that can effectively supply useful nutrients to the human body, thereby providing an effect that makes drinking or intake easier for people of all ages and genders.

1 is a flowchart showing the state of being prepared with a mixture of artichoke powder, artichoke juice, and dried jujube in a method for manufacturing a health functional food effective for enhancing liver function and immunity of the present invention;
Figure 2 is a flow chart showing the state of being prepared by mixing a mixture of artichoke powder, artichoke juice, and dried jujube and slug extract in the method for producing a health functional food effective for enhancing liver function and immunity of the present invention;
Figure 3 is a flow chart showing the state of being prepared by mixing a mixture of artichoke powder, artichoke juice, and dried jujubes and dried jujube in the method for manufacturing a health functional food effective for enhancing liver function and immunity of the present invention. .

Specific structural or functional descriptions of the embodiments according to the concept of the present invention disclosed in this specification are only exemplified for the purpose of explaining the embodiments according to the concept of the present invention, and the embodiments according to the concept of the present invention are Since various changes can be made and can have various forms, all changes, equivalents, or substitutes included in the spirit and scope of the present invention are included, and the terms or words used in the specification and claims are conventional or dictionary Not to be construed as limited to the meaning, of course, based on the fact that the inventor can appropriately define the concept of a term to describe his invention in the best way, meaning and concept consistent with the technical idea of the present invention should be interpreted as Accordingly, the embodiments described in the specification of the present invention and the configurations shown in the drawings are only the most preferred embodiment of the present invention and do not represent all of the technical spirit of the present invention. It should be understood that various possible equivalents and variations are possible or existent.

In addition, unless otherwise defined in the specification of the present invention, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art to which the present invention belongs. have Terms such as those defined in commonly used dictionaries should be interpreted as having a meaning consistent with the meaning in the context of the related art, and should not be interpreted in an ideal or excessively formal meaning unless explicitly defined in the present specification. does not

Hereinafter, a preferred embodiment of the present invention will be described with reference to the accompanying drawings.

1 is a flow chart showing a state in which a mixture of artichoke powder, artichoke juice, and dried jujube is mixed in the method for manufacturing a health functional food effective for enhancing liver function and immunity of the present invention, FIG. 2 is this In the method for manufacturing a health functional food effective for enhancing liver function and immunity, the inventor is a flow chart showing the state of being prepared by mixing a mixture of artichoke powder, artichoke juice, and dried jujube and slug extract, FIG. The present invention is a flow chart showing the state of being prepared by mixing a mixture of artichoke powder, artichoke juice, and dried jujube, and sageum extract in the method for manufacturing a health functional food effective for enhancing liver function and immunity.

[Example 1]

[First mixture extract step] ----- S1

In this step, the mixture of freeze-dried artichoke powder and artichoke juice stored in burlap or sieve is heated in a 2:8 ratio in a low-temperature extractor within 80°C for 21 to 24 hours to extract the mixture extract. As a step,

Preferably, it relieves the bitter taste of artichoke, including selecting and adding any one of dried jujube, grapefruit, carrot, and radish to the freeze-dried artichoke powder and artichoke juice stored in the burlap or sieve, and It can improve the sweetness.

At this stage, low-temperature extraction is very important. When extraction is performed at a high temperature, e.g., 100°C or higher, the artichoke component and its nutrients such as dietary fiber, cynarin, potassium, magnesium, folic acid, fructooligosaccharide, polyphenol, and polo It must be extracted at low temperature because rogenic acid is destroyed and it tastes burnt.

[Ventilation cooling stage] ----- S2

This step is a step of cooling the extracted mixture extract at 15-20° C. for 12 hours by natural ventilation. It can be blown away by natural ventilation.

[1st low-temperature aging stage] ----- S3

This step is a step of low-temperature aging the extract cooled by the natural ventilation method at -1 ~ -2 ℃ for 24 hours.

[Secondary mixture extract step] ----- S4

This step is a step of heating the first low-temperature-aged mixture extract in a low-temperature extractor within 80° C. for 8 hours to extract the mixture extract again. to remove as much as possible.

[Second low-temperature aging stage] ----- S5

This step is a step of aging the secondarily extracted mixture extract at 15 ~ 20℃ for 12 hours and then aging it again at -1 ~ -2℃ for 60 hours at a low temperature. it is to do

Next, the second low-temperature-aged mixture extract is thawed and maintained in a liquid phase to complete it. In this embodiment, the second low-temperature-aged mixture extract is thawed and maintained in a liquid phase as described above, mixed with an appropriate amount of purified water and drinking For example, in the case of 10 ml of the mixture, 200 to 500 ml of purified water is mixed to prepare various beverages, and it can be consumed by heating it with a cool soft drink or a warm drink,

It has caffeine-free properties and contains a lot of vitamin K, which helps to activate physiologically active substances and helps brain cells to be created and activated due to the bile-promoting activation by the effect of cinarin. Lutein, which is 222% more than carrots, is found in examinees, night workers and drivers. It will show great efficacy and effectiveness.

Preferably, stevia may be added to the prepared mixture extract by thawing the second low-temperature aged mixture extract and maintaining it in a liquid state.

The reason for additionally adding the stevia is to add a small amount of stevia that gives sweetness to not only remove the bitter taste of artichoke but also enhance the savory and sweet taste.

[Example 2]

[Slugfish extract step] ----- S10

This step is a step of extracting the slug extract by heating the freeze-dried slugs and purified water in a 2:8 ratio in a low-temperature extractor within 80°C for 21 to 24 hours,

Preferably, it is possible to alleviate the fishy taste of the slugs and improve the sweetness, including selecting and adding any one of dried jujube, grapefruit, carrot, and radish to the slugs.

At this stage, low-temperature extraction is a very important matter, and when extraction is heated at a high temperature, for example, 100° C. or higher, the slug component and nutrients are destroyed and the extraction must be performed at low temperature because it produces a burnt taste.

[Quick cooling stage] ----- S20

This step is a step of cooling the extracted slug extract at 15-20 ° C for 12 hours in a natural ventilation method, followed by rapid cooling at -1 to -2 ° C for 120 hours,

The purpose of this rapid cooling and aging is to minimize the loss of nutrients and components of the slugs and at the same time eliminate the unique smell and taste of the slugs.

[1st mixture extract step] ----- S30

In this step, the mixture of freeze-dried artichoke powder and artichoke juice stored in burlap or sieve is heated in a 2:8 ratio in a low-temperature extractor within 80°C for 21 to 24 hours to extract the primary mixture. As a step of extracting,

Preferably, it relieves the bitter taste of artichoke, including selecting and adding any one of dried jujube, grapefruit, carrot, and radish to the freeze-dried artichoke powder and artichoke juice stored in the burlap or sieve, and It can improve the sweetness.

At this stage, low-temperature extraction is very important. When extraction is performed at a high temperature, e.g., 100°C or higher, the artichoke component and its nutrients such as dietary fiber, cynarin, potassium, magnesium, folic acid, fructooligosaccharide, polyphenol, and polo It must be extracted at low temperature because rogenic acid is destroyed and it tastes burnt.

[Ventilation cooling stage] ----- S40

This step is a step of cooling the extracted mixture extract at 15-20° C. for 12 hours by natural ventilation. It can be blown away by natural ventilation.

[1st low-temperature aging stage] ----- S50

This step is a step of low-temperature aging the extract cooled by the natural ventilation method at -1 ~ -2 ℃ for 24 hours.

[Secondary mixture extract step] ----- S60

This step is a step of heating the first low-temperature-aged mixture extract in a low-temperature extractor within 80° C. for 8 hours to extract the mixture extract again. to remove as much as possible.

[Second low-temperature aging stage] ----- S70

This step is a step of aging the secondarily extracted mixture extract at 15 ~ 20℃ for 12 hours and then aging it again at -1 ~ -2℃ for 60 hours at a low temperature. it is to do

[Mixing step] ----- S80

This step is a step of thawing the slugs extract that has undergone the rapid cooling step and completing it by mixing the liquid slug extract, which is maintained in a liquid state, and the second low-temperature-aged mixture extract in a 5:1 ratio,

Drinking the finished product prepared in the above step by mixing it with an appropriate amount of purified water. For example, in the case of 10 ml of the mixture, 200 to 500 ml of purified water is mixed to prepare various beverages, and it can be consumed by warming it with a cool soft drink or a warm beverage. As that,

It has caffeine-free properties and contains a lot of vitamin K, which helps to activate physiologically active substances and helps brain cells to be created and activated due to the bile-promoting activation by the effect of cinarin. Lutein, which is 222% more than carrots, is found in examinees, night workers and drivers. It will show great efficacy and effectiveness.

Preferably, stevia may be added to the mixed extract obtained by mixing the liquid slug extract maintained in the liquid phase and the secondary low-temperature-aged mixture extract in a 5:1 ratio.

The reason for the additional addition of stevia is to add a small amount of stevia that gives sweetness to not only remove the bitter taste of artichoke and the fishy taste of slugs, but also enhance the savory and sweet taste.

[Example 3]

[Cleaning step of shavings] ----- S100

This step is a step of washing the whole freshwater shredded leeks, and then added salt to remove the impurities for about 2 hours.

[Heating stage] ----- S200

This step is a heating step of filtering again the bubbles, semen quality, and impurities generated by adding the washed mint and purified water and heating for 5 minutes.

[Stage of extracting dandelion extract] ----- S300

This step is an extracting step of extracting cloves that have undergone the heating step by grinding them with a grinder, putting them in burlap or a sieve, and heating them for 21 to 24 hours in a low-temperature extractor within 80° C. to extract the extracts,

Preferably, it is possible to alleviate the fishy taste and improve the sweetness of the dried jujube, grapefruit, carrot, and radish by selecting and adding any one of dried jujube, grapefruit, carrot, and radish dried to the scallion stored in the burlap or sieve.

More preferably, the leek is additionally added to the burlap or strainer, and the reason that the leek is put together with the minced chives and extracted with a low-temperature extractor is to reinforce the warm energy of leeks in the cold nature of the leeks, and the natural moisture and natural moisture of the leeks It is extracted with only the juice and moisture of

At this stage, low-temperature extraction is a very important matter, and when extraction is heated at a high temperature, for example, 100° C. or higher, the mint extract and its nutrients are destroyed and burnt taste, so it must be extracted at low temperature.

[Removal Step] ----- S400

This step is a removal step of removing the pulverized skin or flesh quality of the minced chives extracted from the extract.

[Natural ventilation stage] ----- S500

This step is a natural ventilation step of cooling the pure dandelion extract that has undergone the removal step at a room temperature of 15 to 20 °C in a natural ventilation method.

[Aging stage] ----- S600

This step is a maturation step of aging the naturally ventilated dandelion extract at -1 to -2°C for 120 hours.

[First mixture extract step] ----- S700

In this step, the mixture of freeze-dried artichoke powder and artichoke juice stored in burlap or sieve is heated in a 2:8 ratio in a low-temperature extractor within 80°C for 21 to 24 hours to extract the primary mixture. As a step of extracting,

Preferably, it relieves the bitter taste of artichoke, including selecting and adding any one of dried jujube, grapefruit, carrot, and radish to the freeze-dried artichoke powder and artichoke juice stored in the burlap or sieve, and It can improve the sweetness.

At this stage, low-temperature extraction is very important. When extraction is performed at a high temperature, e.g., 100°C or higher, the artichoke component and its nutrients such as dietary fiber, cynarin, potassium, magnesium, folic acid, fructooligosaccharide, polyphenol, and polo It must be extracted at low temperature because rogenic acid is destroyed and it tastes burnt.

[Ventilation cooling stage] ----- S800

This step is a step of cooling the extracted mixture extract at 15-20° C. for 12 hours by natural ventilation. It can be blown away by natural ventilation.

[1st low-temperature aging stage] ----- S900

This step is a step of low-temperature aging the extract cooled by the natural ventilation method at -1 ~ -2 ℃ for 24 hours.

[Secondary mixture extract step] ----- S1000

This step is a step of heating the first low-temperature-aged mixture extract in a low-temperature extractor within 80° C. for 8 hours to extract the mixture extract again. to remove as much as possible.

[Second low temperature aging stage] ----- S1100

This step is a step of aging the secondarily extracted mixture extract at 15 ~ 20℃ for 12 hours and then aging it again at -1 ~ -2℃ for 60 hours at a low temperature. it is to do

[Mixing step] ----- S1200

This step is a step of completing the step by mixing the extract of the mulberry extract that has undergone the aging step and thawing and maintaining it in a liquid phase and the second low-temperature-aged mixture extract in a 2: 8 ratio,

Drinking the finished product prepared in the above step by mixing it with an appropriate amount of purified water. For example, in the case of 10 ml of the mixture, 200 to 500 ml of purified water is mixed to prepare various beverages, and it can be consumed by warming it with a cool soft drink or a warm beverage. As that,

It has caffeine-free properties and contains a lot of vitamin K, which helps to activate physiologically active substances and brain cells, and 222% more lutein in carrots due to the activation of bile promotion by the effect of cinarin. It will show great efficacy and effectiveness.

Preferably, it may be included by adding stevia to the mixture obtained by mixing the liquid cloves extract kept in the liquid phase and the secondary low-temperature-aged mixture extract in a 2:8 ratio.

The reason for adding the stevia is to add a small amount of stevia that gives sweetness to not only remove the bitter taste of artichoke and the fishy taste of scallion, but also enhance the savory and sweet taste.

As described above, although the present invention has been described with reference to the limited embodiments and drawings, the present invention is not limited to the above embodiments, of course, from the above description by those of ordinary skill in the art to which the present invention pertains. Of course, various modifications and variations may be possible.

Therefore, the technical idea in the present invention should be understood by the claims described below, but it will be obvious that all equivalents or equivalent modifications thereof fall within the scope of the technical idea of the present invention.

Claims (12)

A primary mixture that extracts the mixture by heating a mixture of freeze-dried artichoke powder and artichoke juice stored in burlap or sieve and purified water in a 2:8 ratio in a low-temperature extractor within 80°C for 21 to 24 hours. extract extraction step;
a ventilation cooling step of cooling the extracted mixture extract at 15-20° C. in a natural ventilation method for 12 hours;
a first low-temperature aging step of low-temperature aging the mixture extract cooled by the natural ventilation method at -1 to -2°C for 24 hours;
a secondary mixture extract extraction step of extracting the mixture extract again by heating the first low-temperature-aged mixture extract in a low-temperature extractor within 80° C. for 8 hours;
a second low-temperature aging step of aging the secondarily extracted mixture extract at 15 to 20° C. for 12 hours and then aging it again at -1 to -2° C. for 60 hours;
A method for producing a health functional food effective in strengthening liver function and immunity, comprising thawing the second low-temperature-aged mixture extract and maintaining it in a liquid state.
Extracting the slug extract by heating the freeze-dried slugs and purified water at a ratio of 2: 8 in a low-temperature extractor within 80° C. for 21 to 24 hours;
A rapid cooling step of cooling the extracted slugs extract at 15 to 20° C. for 12 hours in a natural ventilation method, followed by rapid cooling at -1 to -2° C. for 120 hours;
A primary mixture that extracts the mixture by heating a mixture of freeze-dried artichoke powder and artichoke juice stored in burlap or sieve and purified water in a 2:8 ratio in a low-temperature extractor within 80°C for 21 to 24 hours. extract extraction step;
a ventilation cooling step of cooling the extracted mixture extract at 15-20° C. in a natural ventilation method for 12 hours;
a first low-temperature aging step of low-temperature aging the mixture extract cooled by the natural ventilation method at -1 to -2°C for 24 hours;
a secondary mixture extract extraction step of extracting the mixture extract again by heating the first low-temperature-aged mixture extract in a low-temperature extractor within 80° C. for 8 hours;
a second low-temperature aging step of aging the secondarily extracted mixture extract at 15 to 20° C. for 12 hours and then aging it again at -1 to -2° C. for 60 hours;
A mixing step of thawing the slugs extract that has undergone the rapid cooling step to complete by mixing the liquid slug extract, which is maintained in a liquid phase, with the secondary low-temperature-aged mixture extract in a 5:1 ratio;
A method of manufacturing a health functional food that is effective in strengthening liver function and immunity, comprising:
Washing the whole freshwater minnows and then adding salt to remove them for 2 hours to remove impurities;
A heating step of filtering again the bubbles, semen quality, and impurities generated by adding the washed mint and purified water and heating for 5 minutes;
An extracting step of pulverizing the dried sageum, which has undergone the heating step, with a grinder, putting it in a burlap or a sieve, and heating it in a low-temperature extractor within 80° C. for 21 to 24 hours to extract the mint extract;
A removing step of removing the pulverized skin or flesh quality of the minced chives extract from the extract;
a natural ventilation step of cooling the pure dandelion extract that has undergone the removal step at a room temperature of 15 to 20° C. in a natural ventilation method;
Aging step of aging the naturally ventilated dandelion extract at -1 ~ -2 ℃ for 120 hours;
A primary mixture that extracts the mixture by heating a mixture of freeze-dried artichoke powder and artichoke juice stored in burlap or sieve and purified water in a 2:8 ratio in a low-temperature extractor within 80°C for 21 to 24 hours. extract extraction step;
a ventilation cooling step of cooling the extracted mixture extract at 15-20° C. in a natural ventilation method for 12 hours;
a first low-temperature aging step of low-temperature aging the mixture extract cooled by the natural ventilation method at -1 to -2°C for 24 hours;
a secondary mixture extract extraction step of extracting the mixture extract again by heating the first low-temperature-aged mixture extract in a low-temperature extractor within 80° C. for 8 hours;
a second low-temperature aging step of aging the secondarily extracted mixture extract at 15 to 20° C. for 12 hours and then aging it again at -1 to -2° C. for 60 hours;
A mixing step of thawing the dried mulberry extract that has undergone the aging step and completing the mixture by mixing the liquid mulberry extract maintained in a liquid state and the second low-temperature-aged mixture extract in a 2:8 ratio;
A method of manufacturing a health functional food that is effective in strengthening liver function and immunity, comprising:
The method of claim 1,
A method of producing a health functional food effective for strengthening liver function and immunity, comprising adding stevia to the finished mixture extract by thawing the second low-temperature aged mixture extract and maintaining it in a liquid state.
The method of claim 1,
A health function effective in enhancing liver function and immunity, comprising selecting and adding any one of dried jujube, grapefruit, carrot, and radish to the freeze-dried artichoke powder and artichoke juice stored in the burlap or strainer Food manufacturing method.
3. The method of claim 2,
A method of producing a health functional food effective for enhancing liver function and immunity, comprising adding stevia to the mixture obtained by mixing the liquid slug extract maintained in the liquid phase and the secondary low-temperature-aged mixture extract in a ratio of 5: 1.
3. The method of claim 2,
A method for producing a health functional food effective for enhancing liver function and immunity, comprising selecting and adding any one of dried jujube, grapefruit, carrot, and radish to the freeze-dried slugs.

3. The method of claim 2,
A health function effective in enhancing liver function and immunity, comprising selecting and adding any one of dried jujube, grapefruit, carrot, and radish to the freeze-dried artichoke powder and artichoke juice stored in the burlap or strainer Food manufacturing method.
4. The method of claim 3,
A method of producing a health functional food that is effective in strengthening liver function and immunity, comprising adding stevia to the mixture obtained by mixing the liquid dried sageum extract and the secondary low-temperature aged mixture extract at a ratio of 2:8.
4. The method of claim 3,
A method of producing a health functional food effective for enhancing liver function and immunity, comprising selecting and adding any one of dried jujube, grapefruit, carrot, and radish dried in the washed minced garlic.
4. The method of claim 3,
A health function effective in enhancing liver function and immunity, comprising selecting and adding any one of dried jujube, grapefruit, carrot, and radish to the freeze-dried artichoke powder and artichoke juice stored in the burlap or strainer Food manufacturing method.
4. The method of claim 3,
A health functional food manufacturing method effective in enhancing liver function and immunity, comprising adding leek to the hemp or strainer and extracting the leek and minced chives together with a low-temperature extractor.

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