KR20220169089A - Health supplement composition using Hwangchil wood and black garlic, and its manufacturing method and product - Google Patents

Abstract

The present invention relates to a health supplement composition using Korean Dendropanax (Dendropanax morbiferus)and black garlic, and a manufacturing method and a product thereof. By using Korean Dendropanax, black garlic, and various functional ingredients, it is possible to maximize the efficacy of Korean Dendropanax while providing beneficial ingredients to users and adding Korean Dendropanax essence, honey, or pollen. Also, it is possible to help to activate beneficial bacteria in the intestines. More specifically, a health supplement is produced by a mixed liquid comprising: 100 parts by weight of Korean Dendropanax extract obtained by mixing the branches and leaves of Korean Dendropanax in a ratio of 8:2 to 9:1; 25 to 35 parts by weight of black garlic extract; 3 to 5 parts by weight of sugar content control liquid for sugar control; 3 to 5 parts by weight of auxiliary extract that controls liquid concentration and provides auxiliary functions; 10 to 15 parts by weight of carbonated water to adjust the refreshing feeling; and 1 to 2 parts by weight of Korean Dendropanax root extract that has undergone a refining process for urushiol components. The present invention has the active ingredients of Korean Dendropanax and black garlic as main ingredients thereof, and has an effect of providing drinkers with a wide range of preferences and choices according to their constitution through additional functions to make drinking easier.

Description

Health supplement composition using Hwangchil wood and black garlic, and its manufacturing method and product

The present invention relates to a health supplement using hwangchil tree and black garlic, and in particular, it can provide hangover and health supplement functions and various beneficial functions using hwangchil tree and black garlic, so that the farming industry that grows agricultural products, the agricultural product processing industry, and agricultural products It relates to a health supplement composition using hwangchil tree and black garlic that can be applied, produced, and sold to the production and processing industry, and a manufacturing method and product thereof.

Hwangchil, an evergreen broad-leaved arboreal tree belonging to the Araliaceae family, grows wild only in the southern regions of Korea, such as Haenam Wando and Jeju Island, and is a tree species that does not lose its leaves even in winter.

Hwangchil has been used since the Three Kingdoms period as a rare paint that gives off a golden color to emperors' armor, helmets, and other metal accessories.

In addition to these paint functions, Hwangchil has a stabilizing effect on nerves as a benzoin (Lee Young-min, Jangheung-gun Agricultural Technology Center, 2012), and Lee Si-jin's Herbal Tree is said to be effective in removing burns, treating eye problems and burns, paralysis, leprosy, etc. Its roots and stems have been known to be effective for geopungseup, hwangjeolmaek, customs pain, migraine, and menstrual irregularity (JKorean Soc Agric Chem Biotechnol 43:63-66, 2000). It is known that selinene is contained the most, followed by capnellane-8-one (Korean J Biotechnol Bioeng 10:393-400, 1995).

In particular, dietary sulfur (methyl sulfonyl methane, MSM) among the components of hwangchil tree is vegetable sulfur contained in pine, ginkgo, mulberry, sumac, noni, green onion, garlic, onion, ginger, green onion, curry, etc. Plant sulfur is known to improve the body's absorption of vitamins C and calcium. However, vegetable sulfur is contained in a very small amount among natural products, so there is a limit to intake as food.

Recently, physiological activities such as skin whitening activity, anticancer activity, anti-inflammatory activity, antioxidant activity, hangover relieving function, and antitussive activity of hwangchil tree extract have been reported (Park Soo-ah et al., Journal of the Korean Society of Microbial Biotechnology 41(4):407- 415, 2013; Yoo Hae-yang, Dong-A University doctoral dissertation, 2012; Moon Chang-gon, Inje University master's thesis, 2007; Korean Patent Publication No. 2014-0070470; Korean Patent Registration No. 1283775), health supplements, food additives, etc. (Korean Patent No. 1162699; Korean Patent No. 1333007)

In addition, black garlic appears dark black due to a non-enzymatic browning reaction during the process of aging raw garlic at a temperature of 80 to 90 ° C for a long time. It is due to the movement of protons from the free electron band of nitrogen atoms by the nitrogen atom, and when exposed to high temperatures for a long time, brown substances produced by the Maillard reaction gather and become black.

On the other hand, black garlic has a strong taste and pungent odor peculiar to garlic, sugars are decomposed and mixed with organic acids to have a sweet and sour taste, and a texture similar to jelly, so it has an advantage in intake compared to raw garlic. In addition, during the ripening process, the content of polyphenol compounds, which are representative functional components present in the plant body, increases, and the water-soluble sulfur compound sallylcysteine (SAC) has functions such as antioxidant, cancer cell proliferation inhibition, cognitive function improvement, and liver protection. Therefore, black garlic is known to have functions derived from phenolic compounds and SAC, as well as garlic-specific activities such as blood lipid level improvement, blood cholesterol reduction, fatigue recovery, and endurance enhancement.

Extraction of Hwangchil tree uses a method of extracting aging and active ingredients in a liquid state. Black ginseng has a different manufacturing process, but it goes through the same heat treatment process, and amino acids and sugars contained in its own ingredients react to form browning substances. It is a representative black food whose color has changed to black due to production in large quantities.

Therefore, although these two materials are widely known for their excellent functionality, there is a problem in that beneficial components of the two materials cannot be provided at the same time because there is no technology related to health supplements using a mixed form.

In addition, there was a problem of not recognizing the effectiveness because the health supplement products using the hwangchil tree and black garlic were not developed or marketed.

For this reason, by mixing sub-materials, health supplements using Hwangchil tree and Black garlic are used to improve the taste and convenience of intake through various types of products after legalizing the urushiol component of Hwangchil tree along with the various functions of black garlic and Hwangchil tree. R&D is urgently needed.

1. Publication No. 10-2021-0035541 (Manufacturing method of black ginseng and red ginseng using hwangchil tree extract and dietary sulfur) 2. Registration No. 10-1698774 (Manufacturing method of fermented Hwangchil tree and beverage manufacturing method using the fermented product) 3. Publication No. 10-2014-0107031 (Immune enhancement composition containing black garlic-derived polysaccharide component and white ginseng as active ingredients) 4. Publication No. 10-2021-0024726 (Black Garlic Extract, Black Garlic Drink Containing It and Composition for Men's Health Promotion)

Therefore, the present invention was made in view of the problems of the prior art as described above, and health supplements using hwangchil tree and black garlic are used as main ingredients and provide additional functions to facilitate drinking to drinkers. The purpose is to provide a composition and its manufacturing method and product.

And, another object of the present invention is to provide a high-purity concentrate, vitamin C, tannin, and calcium components by adding extract, root juice, honey, and pollen to improve the active ingredients of hwangchil tree.

In addition, another object of the present invention is to increase the flavor through a fermentation process using a low-temperature aging process of hwangchil tree in two stages.

In addition, another object of the present invention is to provide a texture that can be manufactured in liquid, jelly, or powder form according to the taste of the drinker, and includes jelly-type grains.

In order to achieve the above object, the present invention mixes the branches and leaves of Hwangchil tree in a ratio of 8: 2 to 9: 1 to extract extract, 100 parts by weight of Hwangchil extract, 25 to 35 parts by weight of black garlic extract, sugar content for sugar control 3 to 5 parts by weight of control solution, 3 to 5 parts by weight of auxiliary extract that provides auxiliary function and control of liquid concentration, 10 to 15 parts by weight of carbonated water to adjust the feeling of refreshment, Hwangchil tree root juice 1 It provides a health supplement composition using hwangchil tree and black garlic, characterized in that it consists of ~ 2 parts by weight.

In order to achieve the above object, the present invention pours 150 to 200 parts by weight of water into 100 parts by weight of hwangchil tree mixed with branches and leaves of hwangchil tree in a ratio of 8: 2 to 9: 1 and pours 30 to 50 parts by weight of hwangchil tree fruit soaked liquor Method step of removing uroshiol components by putting it in a dedicated steamer and steaming it for 2 to 3 hours, 5 to 10 hours indoors at a temperature in the range of 5 to 10 ° C where sunlight is blocked and ventilated. Primary dry aging step of low-temperature maturation and drying during drying, step of roasting the primary dry-aged hwangchil tree at 50 to 60 ° C, mixing 100 parts by weight of the roasted hwangchil tree with 10 to 30 parts by weight of hwangchil tree honey and blocking sunlight Secondary drying and aging step of aging and drying for 12 to 18 hours at a temperature in the range of 15 to 20 ° C and ventilation, 100 parts by weight of the secondary drying and aging hwangchil tree, 100 to 150 parts by weight of water and 10 to 15 ° C After mixing 20 to 30 parts by weight of hwangchil tree fruit powder fermented at low temperature and boiling at a temperature in the range of 90 to 100 ° C for 3 to 5 hours, filtering through a sieve to extract the extract. 100 parts by weight of black garlic, black beans, black garlic prepared by drying and first aging the completed garlic at 55 ~ 60 ℃ for 1 ~ 2 days, and then secondarily aging it at 55 ~ 95 ℃ for 25 ~ 30 days. Black garlic prepared by selecting 150 to 200 parts by weight of one or more softening materials from among rice, flaxseed, wood ear mushroom, mulberry, and kelp, boiling it with 200 parts by weight of water at a temperature of 90 to 100 ° C for 2 to 3 hours, and then filtering to prepare black garlic liquid Liquid preparation step, 100 parts by weight of Hwangchil extract extracted in the extract extraction step, 25 to 35 parts by weight of black garlic extract prepared in the black garlic liquid preparation step, 3 to 5 parts by weight of sugar control solution for sugar control, liquid concentration control and assistance 3 to 5 parts by weight of an auxiliary extract that provides an effective function, 10 to 15 parts by weight of carbonated water to control a refreshing feeling, and 1 to 2 parts by weight of hwangchil tree root juice that has undergone a legal process of urushiol ingredient Mixture preparation step, the mixed solution Hwangchilna characterized in that it consists of a packaging step of packaging with a set capacity using a packaging machine Provides a method for manufacturing health supplements using radish and black garlic.

In order to achieve the above object, the present invention forms a health supplement mixture using hwangchil tree and black garlic in one of liquid, jelly, and powder, and when the mixture is liquid or jelly, it is characterized by adding grains Provides health supplements using hwangchil tree and black garlic.

As described above, the present invention has the effect of providing a wide range of palatability and choice according to the constitution through the active ingredients of hwangchil tree and black garlic as main components and additional functions to facilitate drinking for drinkers.

In addition, in order to improve the active ingredients of hwangchil tree, extracts, root juices, honey, and pollen are added to provide high-purity concentrates, vitamin C, tannins, and calcium components, which are effective in recovering from fatigue.

In addition, it is effective to increase the flavor through a fermentation process using a two-step low-temperature aging process of hwangchil tree, thereby reducing the reluctance of the drinker to the inherent flavor of the component.

In addition, it can be manufactured in liquid, jelly, or powder form according to the preference of the drinker, and can be selected according to the preference, and has the effect of achieving completeness and differentiation of the product by providing a texture by including jelly-type grains.

1 is an overall configuration diagram of a health supplement composition using hwangchil tree and black garlic according to the present invention;
Figure 2 is a manufacturing flow chart showing a manufacturing method of hwangchil extract using a health supplement composition using hwangchil tree and black garlic according to the present invention,
3 is a manufacturing flow chart showing a method for producing black garlic liquid using a health supplement composition using hwangchil tree and black garlic according to the present invention;
Figure 4 is a process diagram showing a method for producing by mixing hwangchil extract and black garlic extract according to the present invention.

Accordingly, a preferred embodiment of the present invention as described above will be described in detail based on the accompanying drawings.

As shown therein, the health supplement composition using hwangchil tree and black garlic of the present invention is obtained by mixing the branches and leaves of hwangchil tree at a ratio of 8: 2 to 9: 1 to extract the extract, 100 parts by weight of hwangchil extract, 25 to 35 black garlic extract Parts by weight, 3 to 5 parts by weight of sugar content control solution for sugar control, 3 to 5 parts by weight of auxiliary extract to control liquid concentration and provide auxiliary functions, 10 to 15 parts by weight of carbonated water to control the feeling of refreshment, urushiol ingredient formulation The mixed solution is composed of 1 to 2 parts by weight of the root extract of Hwangchil tree that has undergone the process.

As shown in FIG. 1, the sugar content control solution of the mixed solution is 100 parts by weight of one or one adjusting agent among pears, lemons, peaches, plums, and Schisandra chinensis, 50 to 150 parts by weight of water, and 20 to 50 parts by weight of hwangchil tree honey. make up

Brix, which represents the sugar level of the sugar control solution, is determined by measuring the specific gravity of any solution when the temperature is 20 degrees Celsius, and is calculated as approximately 261.3 x (1 - 1 / specific gravity), in the present invention, about 15 Configure to maintain ~25 Brix.

In addition, the auxiliary extract of the mixed solution is composed of 100 parts by weight of water, 120 to 150 parts by weight of one or more auxiliary materials selected from the group consisting of graviola, burdock, soybean, angelica, wolfberry, shiitake mushroom, red ginseng, and green tea leaves.

The selection of auxiliary materials of the auxiliary extract is selected according to the characteristics of the health supplement to be manufactured, and can be selected according to the purpose of relieving hangover, relieving fatigue, increasing vitality, supplementing nutrition, etc. ; For fatigue relief, you can choose angelica guinea pig, goji berry, shiitake mushroom, and red ginseng; For vitality increase, you can choose graviola, angelica, goji berry, and red ginseng; For nutritional supplementation, you can select graviola, burdock, soybean, shiitake mushroom, and red ginseng.

In addition, the solids to be added to the mixture are 100 parts by weight of water, 40 to 50 parts by weight of Hwangchil tree honey, 40 to 50 parts by weight of grain syrup, 180 to 220 parts by weight of agar starch, 10 to 25 parts by weight of Hwangchil tree pollen, Proby 10 to 20 parts by weight of ticks powder constitutes a solid substance in a jelly-like granule with a diameter of 1 to 1.5 mm.

Most of the existing health supplements are released in the form of liquid, powder, or high-viscosity solids. configured to provide

The manufacturing method and action and effect of the mixture of the present invention configured as described above are as follows.

As shown in Figures 1 to 4, 150 to 200 parts by weight of water is poured into 100 parts by weight of hwangchil tree mixed with branches and leaves of hwangchil tree in a ratio of 8: 2 to 9: 1, and 30 to 50 parts by weight of hwangchil tree fruit soaked liquor It is put in a dedicated steamer by weight and steamed for 2 to 3 hours to remove the uroshiol component (S1).

At this time, the branches and leaves of the Hwangchil tree are prepared by washing them 2 to 3 times with clean running water using trees grown for more than 10 years, and then spreading them out and drying them in a well-ventilated shade so that moisture is completely lost.

In addition, the hwangchil tree fruit immersion wine is preferred to use fruits ripe from green to black or dark red after the flowers have faded, and the fruits open from about September and are harvested at the time of November. When consumed raw It represents sweet and bitter taste. After washing the fruit of Hwangchil tree well and removing water, clear alcohol with 50% or more alcohol and Hwangchil tree fruit are mixed at a ratio of 1.5-2: 1 and aged for about 3-6 months in a cool place. After that, use only the pure soaking liquor solution.

The legal step (S1) is to remove the uroshiol component of the hwangchil tree that causes an allergic reaction contained in the lacquer tree. This is the stage to secure.

Thereafter, the first drying and aging step (S2) is performed in which the hwangchil tree that has undergone the above legal system is aged and dried at a low temperature for 5 to 10 hours in a room at a temperature in the range of 5 to 10 ° C. where sunlight is blocked and ventilated.

During the first dry aging step (S2), the natural moisture of the hwangchil tree evaporates, the concentration of the active ingredient is concentrated, and the flavor is increased and the color is darkened due to aging.

Next, a step (S3) of roasting the primary dry-aged hwangchil tree at 50 to 60 ° C. is performed, which removes moisture remaining in the hwangchil tree during the roasting process and at the same time performs the function of sterilizing the hwangchil tree. .

Next, after mixing 100 parts by weight of the roasted hwangchil tree and 10 to 30 parts by weight of hwangchil tree honey, secondary drying of aging and drying for 12 to 18 hours in a room at a temperature in the range of 15 to 20 ° C where sunlight is blocked and ventilated The aging step (S4) is performed.

In the secondary dry aging step (S4), the honey of the hwangchil tree is absorbed into the inside of the dried hwangchil tree, and at the same time, the surface of the branches or leaves is formed with honey to form a coating film, so that the inside of the hwangchil tree is not affected by external humidity. This is the step that allows the maturation process to take place.

Thereafter, 100 parts by weight of the secondary dry-aged hwangchil tree, 100 to 150 parts by weight of water, and 20 to 30 parts by weight of hwangchil tree fruit powder fermented at a low temperature at 10 to 15 ° C are mixed and mixed at a temperature in the range of 90 to 100 ° C. After boiling in the range of 5 hours and filtering through a sieve to extract the extract, the extract extraction step (S5) is performed to prepare the Hwangchil extract.

In the extract extraction step (S5), it is preferable to stop the boiling process when the volume of water is reduced to about 60 to 100 parts by weight when boiling in the range of 3 to 5 hours, and the color of the extracted extract is dark brown and yellowish.

On the other hand, 100 parts by weight of black garlic prepared by drying and first aging the washed garlic at 55 ~ 60 ℃ for 1 ~ 2 days, and then secondarily aging it at 55 ~ 95 ℃ for 25 ~ 30 days Select 150 to 200 parts by weight of one or more softening materials from black beans, black rice, linseed, black ear mushrooms, mulberries, and kelp, boil them with 200 parts by weight of water at a temperature of 90 to 100 ° C for 2 to 3 hours, and filter the black garlic liquid. The black garlic liquid manufacturing step (S6) for producing is carried out.

In the black garlic liquid preparation step (S6), the softening agent is added to neutralize the unique flavor of black garlic so that there is no repulsion according to the degree of preference, and at the same time, it is added to provide active ingredients together.

These, looking at each characteristic of the cushioning material is as follows.

1. Black soybean: Black soybean contains saponin, which is famous as the main ingredient of wild ginseng, so it was selected and added to prevent hyperlipidemia, high blood pressure, and arteriosclerosis, improve the constitution of obesity, enhance immunity, and provide help in rejuvenation.

2. Black rice: Black rice has more vitamin B1 than white rice, so it was selected and added to reduce body fatigue and help prevent diseases of the nervous system and immune system.

3. Flaxseed: Flaxseed contains a large amount of omega-3 called alpha linolenic acid (corresponding to 50-55% of total fatty acids), so it was adopted and added to help reduce the risk of cardiovascular disease.

4. Tree Ear Mushroom: It contains a large amount of calcium and iron, as well as beta-glucan, which has an immune and cancer-fighting effect, so it is good for anemia. It was adopted and added to provide a lowering help function.

5. Oodi: It contains anthocyanin pigment and vitamin E, so it has antioxidative and anti-aging effects, and at the same time, it decomposes alcohol, so it is good for hangover relief, it is effective for insomnia and forgetfulness, and it lowers blood sugar and cholesterol, so it is good for high blood pressure and heart muscle. It was selected and added to provide a helpful function for preventing vascular diseases such as infarction.

6. Kelp: Carbohydrates 49% (fiber 20%, polysaccharide), protein 7%, fat 1.5%, inorganic salts 26.5%, water 16%. It was selected and added to promote growth, activate basal metabolism, and provide bactericidal action.

Thereafter, 100 parts by weight of the hwangchil extract extracted in the extract extraction step (S5), 25 to 35 parts by weight of the black garlic extract prepared in the black garlic liquid manufacturing step (S6), 3 to 5 parts by weight of sugar control liquid for sugar control, liquid 3 to 5 parts by weight of an auxiliary extract that provides concentration control and auxiliary functions, 10 to 15 parts by weight of carbonated water to control the feeling of refreshment, and 1 to 2 parts by weight of Hwangchil tree root juice that has undergone a legal process of urushiol component Mixture preparation step (S7) is implemented.

The mixed liquid preparation step (S7) is a step of mixing the extract of hwangchil tree, black garlic liquid, sugar control liquid, auxiliary extract liquid, carbonated water, and root juice, and the mixing amount can be adjusted according to the characteristics of the product.

In the mixed solution preparation step (S7), the sugar content control solution of the mixed solution is mixed with 100 parts by weight of one or more adjusting agents among pears, lemons, peaches, plums, and Schisandra chinensis, and 50 to 150 parts by weight of water, and mixed with 3 to 4 parts by weight at 80 to 90 ° C. After boiling and cooling for an hour, 20 to 50 parts by weight of hwangchil tree honey is mixed and aged at a low temperature of 3 to 12 ° C for 5 to 7 days to prepare.

In the mixed solution preparation step (S7), the auxiliary extract of the mixed solution is 100 parts by weight of water, 120 to 150 parts by weight of one or more auxiliary materials of graviola, burdock, soybean, angelica, wolfberry, shiitake mushroom, red, green tea leaves, 100 parts by weight of water After mixing ~ 150 parts by weight, boiling at 95 ~ 100 ℃ for 1 ~ 2 hours, filtering to prepare the primary auxiliary extract, and mixing 100 ~ 150 parts by weight of water with the auxiliary material from which the primary auxiliary extract was filtered, 24 ~ 36 parts by weight at 25 ~ 30 ℃ It is brewed for a period of time, filtered and cooled to prepare a secondary auxiliary extract, and a tea-type extract is prepared by mixing the primary auxiliary extract and the secondary auxiliary extract in a ratio of 2:1.

Here, the composition for preparing the sugar content control solution and the auxiliary extract may be selected and adopted in consideration of the requirements of the product and the constitutional characteristics of the person to be consumed or the person to be drunk.

On the other hand, the solids to be added to the mixed solution is a syrup manufacturing step in which 100 parts by weight of water, 40 to 50 parts by weight of Hwangchil tree honey, and 40 to 50 parts by weight of grain syrup are mixed and mixed at 60 to 70 ° C. and boiled and cooled in the range of 5 to 10 minutes. (S9) is implemented.

Particle manufacturing step of mixing 180 to 220 parts by weight of agar starch, 10 to 25 parts by weight of hwangchil tree pollen, and 10 to 20 parts by weight of probiotics powder with the syrup to form jelly-like granules with a diameter of 1 to 1.5 mm. (S10) is carried out.

The granules are boiled in boiling water at 90 to 100 ° C. for 2 to 4 minutes, covered with a lid while the heating is stopped, steamed for 10 to 15 minutes, and then cooled through a cooling step (S11).

Through the syrup manufacturing step (S9), particle manufacturing step (S10), and cooling step (S11), jelly-like granules are prepared and mixed with the mixture, thereby increasing the preference of the consumer.

Honey of the hwangchil tree can be carried out at the time of flowering in yellow-green in mid-June to August, and the content per flower can be collected at about 97.3 μg; As the main component amino acid, phenylalanine, an essential amino acid used to make various kinds of useful amines, contains 67.2%; It is one of the most common amino acids in the body and contains 11% of glutamine, which is used to produce energy in the gastrointestinal tract while protecting the stomach and gastrointestinal tract and promotes the metabolism of alcohol to protect the liver. Phosphorus Proline was selected and added to provide a useful component containing 4.8%.

There are various types of probiotics, and in the present invention, among the probiotics recognized by the Ministry of Food and Drug Safety for functionality, L. plantarum was selected and added among the Lactobacillus classification.

The probiotics have different effects that can be expected depending on the type of bacteria, but the greatest effect on improving immunity can be expected. It was selected and added to provide the function of stimulating production and activating the immune action.

Finally, a packaging step (S8) of packaging the mixed solution in a set capacity using a packaging machine is performed.

In the packaging step (S8), a mixture of health supplements using hwangchil tree and black garlic is prepared in one of liquid, jelly, and powder forms to expand product quality to suit the taste of consumers through diversification of products, thereby broadening the range of choices. there is

When the liquid mixture is a liquid or jelly, it is configured by adding grains, so that the consumer feels a difference from existing health supplements.

In the packaging step (S8), the packaging form of the liquid, jelly, powder, or liquid or powder mixture of health supplements using hwangchil tree and black garlic to which granules are added is one of a stick form, a rectangular form, a capsule form, and a glass or synthetic resin bottle form. It can be launched in various forms by adopting a product, so it has a feature that can improve response competitiveness in the sales market.

In order to extract the extract of Hwangchil tree, 1 kg of Hwangchil tree mixed with branches and leaves of Hwangchil tree in a ratio of 8:2 to 9:1 was washed with running water and dried completely. Pour 1.5 to 2 liters of water into 1 kg of dried hwangchil tree, put it in a dedicated steamer with 300 to 500 ml of hwangchil tree fruit soaked wine, and steam for 2 to 3 hours to remove uroshiol.

Hwangchil trees that have completed the law are first dried and aged at low temperature for 5 to 10 hours in a room at a temperature in the range of 5 to 10 ° C where sunlight is blocked and ventilated, then dried at 50 to 60 ° C and then cooled. After mixing 10 to 30 ml of Hwangchil tree honey, it is aged for 12 to 18 hours in a room with a temperature in the range of 15 to 20 ° C where sunlight is blocked and ventilated.

In this way, 100 to 150 ml of water and 20 to 30 g of Hwangchil tree fruit powder fermented at low temperature at 10 to 15 ℃ are mixed with the secondary dry-aged Hwangchil tree, and boiled at a temperature in the range of 90 to 100 ℃ for 3 to 5 hours. The extract was extracted by filtering.

1 kg of black garlic, black beans, and black garlic prepared by drying and first aging garlic at 55~60℃ for 1~2 days, and then secondarily aging it at 55~95℃ for 25~30 days in the maturation period. Black garlic liquid was prepared by boiling 150 to 200 g of the softening material selected from black beans, mulberries, and kelp among rice, flaxseed, wood ear mushroom, mulberry, and kelp with 2 liters of water at a temperature of 90 to 100 ° C for 2 to 3 hours and filtering.

The hwangchil tree extract prepared in Example 1 and the black garlic liquid prepared in Example 2 were stored in a sealed container and refrigerated at a low temperature in the range of 3 to 5 ° C.

Mix 1 liter of water, 40~50ml of Hwangchil tree honey, and 40~50ml grain syrup, mix at 60~70℃, and boil and cool for 5~10 minutes. 180~220g of agar starch, 10~25g of Hwangchil tree pollen, 10 ~ 20g of probiotics powder is mixed in the form of dough to prepare jelly-like granular particles with a diameter of 1 ~ 1.5mm, and after boiling the granules in boiling water at 90 ~ 100 ℃ for 2 ~ 4 minutes, stop heating Cover the lid and steam for 10 to 15 minutes, then cool to prepare a solid to be added to the mixed solution.

When the solids are dried and stored, they may be boiled again and reused after being immersed in boiled water and refrigerated at a low temperature.

1 liter of hwangchil extract prepared in Example 1, 250-35 ml of black garlic extract prepared in Example 2, 30-50 ml of sugar content control solution for sugar control, auxiliary extract for adjusting liquid concentration and providing auxiliary functions A mixed solution was prepared by mixing 30 to 50 ml and 10 to 15 ml of carbonated water to adjust the feeling of refreshment.

1 liter of hwangchil extract prepared in Example 1, 250-35 ml of black garlic extract prepared in Example 2, 30-50 ml of sugar content control solution for sugar control, auxiliary extract for adjusting liquid concentration and providing auxiliary functions A mixed solution was prepared by mixing 30 to 50 ml, 10 to 15 ml of carbonated water to control the feeling of refreshment, and 10 to 20 ml of Hwangchil tree root juice for the legal process of urushiol component.

1 liter of hwangchil extract prepared in Example 1, 250-35 ml of black garlic extract prepared in Example 2, 30-50 ml of sugar content control solution for sugar control, auxiliary extract for adjusting liquid concentration and providing auxiliary functions A mixed solution was prepared by mixing 30 to 50 ml, 10 to 15 ml of carbonated water to adjust the coolness, and the solid prepared in Example 3.

The color, taste, viscosity, odor, and texture characteristics of each mixture prepared according to Examples 1 to 6 are shown in a table as follows.

Item Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 colour dark brown Black color pale yellow (brown) Lighter brown than Example 1 dark brown Similar to Example 4 taste sour and sweet Cooked Garlic Flavor Sweet jelly taste that is not too sweet sweet and savory taste sweet and sour taste sweet and sour taste viscosity Almost none degree of stickiness Viscous on the surface More viscosity than Example 1 More viscous than Example 4 Same as Example 4 smell slight sour smell bitter incense no smell sour and sweet scent sour and sweet scent sour and sweet scent texture Texture like plain water there is slipperiness like jelly Texture like plain water It is more viscous and has the same texture as normal water. Texture like plain water

[Comparative Example 1]

Comparative Example 1 was judged using three control groups, and the comparison conditions were the results of self-testing and investigation through the mixed solution, space, lighting, capacity, and progress method prepared through the same Example.

[Comparative Example 2]

Purpose: To check the change in non-intake and ingestion of the health supplement of the present invention.

Content: It is conducted in a self-control method using people, and the number of people is organized into a control group of 3 people, and the health supplement of the present invention is changed during non-intake and intake in daily life, and after drinking, the health supplement of the present invention is not consumed and Check for changes when ingested.

Period: 2 sessions for 3 days for non-drinking, 2 sessions for 5 days for drinking.

Condition: During the test period, work hours, amount of exercise, food intake, intake time, sleep time, etc. are kept the same.

Result: The results of the non-drinking state test and the drinking state test are as follows.

1. In the non-drinking state test, after taking the health supplement of the present invention three times a day for breakfast, lunch, and evening on the second day of the test, the individual condition on the second day of non-ingestion and the individual condition on the third day after taking it were checked. As a result, 2 out of 3 people expressed the opinion that vitality and fatigue decreased when taking the health supplement of the present invention.

2. For the drinking test, on the first day of the test, 1 bottle of soju (360ml) and 1 bottle of beer (640ml) were drunk for 1 hour from 7:00 to 8:00 in the evening. After living a normal life, on the 3rd day of the test, drinking the same as on the 1st day, and on the 4th day of the test, after taking the health supplement of the present invention three times a day, breakfast, lunch and dinner, the individual condition on the 2nd day, the day after drinking As a result of checking the individual condition on the 5th day after overdose, 3 out of 3 people expressed the opinion that the hangover relief, hangover relief, heartburn, vitality and fatigue decreased when the health supplement of the present invention was consumed.

Thus, in the health supplement using hwangchil tree and black garlic of the present invention, the cell membranes of hwangchil tree branches, leaves, and fruits are destroyed during the two-time aging process of hwangchil tree, so that active ingredients are dissolved in water solubility, and the dissolved fermentation products are easily absorbed in the body. Polyacetylene, an antioxidant component contained in hwangchil tree, is a fat-soluble substance, but by boiling it in water for a long time, nutrients are sufficiently eluted, and various antioxidant components such as saponin and selenium of hwangchil tree can be eluted in water, so active oxygen It helps to remove cancer, and supplementally increases vitality and reduces fatigue by vitamin C.

In the above, the present invention has been shown and described as specific preferred embodiments, but the present invention is not limited to the above-described embodiments, and those skilled in the art within the scope of not departing from the spirit of the present invention Various changes and modifications will be possible by the person.

S1: Legislation step S2: 1st dry aging step
S3: Roasting step S4: 2nd drying aging step
S5: extract extraction step S6: black garlic liquid manufacturing step
S7: mixed solution manufacturing step S8: packaging step
S9: syrup manufacturing step S10: particle manufacturing step
S11: Cooling step

Claims (10)

100 parts by weight of hwangchil extract, 25 to 35 parts by weight of black garlic extract, 3 to 5 parts by weight of sugar control solution for sugar control, liquid concentration It is characterized in that it contains a mixture of 3 to 5 parts by weight of an auxiliary extract that provides control and auxiliary functions, 10 to 15 parts by weight of carbonated water to control a feeling of refreshment, and 1 to 2 parts by weight of Hwangchil tree root juice that has undergone a legal process of urushiol. A health supplement composition using hwangchil tree and black garlic.
The method of claim 1, wherein the sugar content control solution of the mixture is 100 parts by weight of an adjusting agent selected from one or more of pears, lemons, peaches, plums, and Schisandra chinensis, 50 to 150 parts by weight of water, and 20 to 50 parts by weight of Hwangchil tree honey. Health supplement composition using hwangchil tree and black garlic, characterized in that composed of parts.
The method of claim 1, wherein the auxiliary extract of the mixture consists of 100 parts by weight of water, 120 to 150 parts by weight of an auxiliary material selected from one or more of graviola, burdock, soybean, Angelica guinea pig, goji berry, shiitake mushroom, red ginseng, and green tea leaves. A health supplement composition using hwangchil tree and black garlic, characterized in that.
The method of claim 1, wherein the solids to be added to the mixture are 100 parts by weight of water, 40 to 50 parts by weight of Hwangchil tree honey, 40 to 50 parts by weight of grain syrup, 180 to 220 parts by weight of agar starch, and 10 to 25 parts by weight of Hwangchil tree pollen. A health supplement composition using hwangchil tree and black garlic, characterized in that the solid is composed of 10 to 20 parts by weight of probiotics powder and a jelly-like granule with a diameter of 1 to 1.5 mm.
Pour 150 to 200 parts by weight of water into 100 parts by weight of Hwangchil tree mixed with branches and leaves of Hwangchil tree in a ratio of 8:2 to 9:1, and put in a dedicated steamer with 30 to 50 parts by weight of Hwangchil tree fruit soaked liquor and leave for 2 to 3 hours Steaming over the range to remove the uroshiol component (S1),
A first drying aging step (S2) of aging and drying the hwangchil tree that has undergone the above legal system at a low temperature for 5 to 10 hours in a room at a temperature in the range of 5 to 10 ° C where sunlight is blocked and ventilated,
The step of roasting the primary dry-aged hwangchil tree at 50 to 60 ° C (S3),
Secondary drying aging step (S4 ),
100 parts by weight of the secondary dry-aged hwangchil tree, 100 to 150 parts by weight of water, and 20 to 30 parts by weight of hwangchil tree fruit powder fermented at a low temperature at 10 to 15 ° C are mixed for 3 to 5 hours at a temperature in the range of 90 to 100 ° C. Through the extract extraction step (S5) of boiling in the range and filtering through a sieve to extract the extract, the hwangchil extract is prepared,
100 parts by weight of black garlic and black beans prepared by drying the washed garlic at 55 ~ 60 ℃ for 1 ~ 2 days and first aging, and then secondarily aging at 55 ~ 95 ℃ for 25 ~ 30 days. Black garlic liquid is prepared by selecting 150 to 200 parts by weight of one or more softening materials from among black rice, flaxseed, wood ear mushroom, mulberry, and kelp, boiling them with 200 parts by weight of water at a temperature of 90 to 100 ° C for 2 to 3 hours, and then filtering. Black garlic liquid manufacturing step (S6),
100 parts by weight of Hwangchil extract extracted in the extract extraction step (S5), 25 to 35 parts by weight of black garlic extract prepared in the black garlic liquid preparation step (S6), 3 to 5 parts by weight of sugar content control solution for sugar control, liquid concentration control and 3 to 5 parts by weight of an auxiliary extract providing auxiliary functions, 10 to 15 parts by weight of carbonated water to control a refreshing feeling, and 1 to 2 parts by weight of Hwangchil tree root juice that has undergone a legal process of urushiol component (S7 ),
A method of manufacturing health supplements using hwangchil tree and black garlic, characterized in that it consists of a packaging step (S8) of packaging the mixed solution in a set capacity using a packaging machine.
The method of claim 5, wherein the sugar control solution of the mixed solution is prepared by mixing 100 parts by weight of one or more adjusting agents among pears, lemons, peaches, plums, and Schisandra chinensis with 50 to 150 parts by weight of water and incubating at 80 to 90 ° C for 3 to 4 hours. After boiling and cooling, 20 to 50 parts by weight of hwangchil tree honey is mixed and aged at a low temperature of 3 to 12 ° C for 5 to 7 days. Method for manufacturing health supplements using hwangchil tree and black garlic.
The method of claim 5, wherein the auxiliary extract of the mixed solution is 100 parts by weight of water, 120 to 150 parts by weight of one or more auxiliary materials selected from among graviola, burdock, soybean, angelica, wolfberry, shiitake mushroom, red ginseng, and green tea leaves, 100 to 100 parts by weight of water After mixing 150 parts by weight, boiling at 95 ~ 100 ℃ for 1 ~ 2 hours, filtering to prepare the first auxiliary extract, and mixing 100 ~ 150 parts by weight of water with the auxiliary material from which the first auxiliary extract was filtered and simmering at 25 ~ 30 ℃ for 24 ~ 36 hours. It is brewed while filtering and cooled to produce a secondary auxiliary extract, and the primary auxiliary extract and the secondary auxiliary extract are mixed in a 2: 1 ratio to form a tea-type extract using hwangchil tree and black garlic, characterized in that Method for manufacturing health supplements.
The method of claim 5, wherein the solids to be added to the mixture are mixed with 100 parts by weight of water, 40 to 50 parts by weight of hwangchil tree honey, and 40 to 50 parts by weight of grain syrup, mixed at 60 to 70 ° C, and boiled for 5 to 10 minutes. Cooling syrup manufacturing step (S9),
Particle manufacturing step of mixing 180 to 220 parts by weight of agar starch, 10 to 25 parts by weight of hwangchil tree pollen, and 10 to 20 parts by weight of probiotics powder with the syrup to form jelly-like granules with a diameter of 1 to 1.5 mm. (S10),
Boil the grains in boiling water at 90 to 100 ° C for 2 to 4 minutes, cover with a lid while stopping heating, steam for 10 to 15 minutes, and then cool down (S11). Method for manufacturing health supplements using black garlic.
According to the composition of claim 1 or the manufacturing method of claim 5 or 8, a health supplement mixture using hwangchil tree and black garlic is formed in one of liquid, jelly, and powder forms,
Health supplements using hwangchil tree and black garlic, characterized in that when the mixed solution is liquid or jelly, it is constituted by adding grains.
10. The method of claim 9, wherein the packaging form of the liquid, jelly, powder, or liquid or powder mixture of health supplements using hwangchil tree and black garlic is one of a stick form, a rectangular form, a capsule form, and a glass or synthetic resin bottle form. Health supplements using hwangchil tree and black garlic, characterized in that the composition.

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