KR960013453B1 - Process for garlic juice - Google Patents
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- KR960013453B1 KR960013453B1 KR1019930020404A KR930020404A KR960013453B1 KR 960013453 B1 KR960013453 B1 KR 960013453B1 KR 1019930020404 A KR1019930020404 A KR 1019930020404A KR 930020404 A KR930020404 A KR 930020404A KR 960013453 B1 KR960013453 B1 KR 960013453B1
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- garlic
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- 235000004611 garlic Nutrition 0.000 title claims abstract description 67
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 17
- 238000000034 method Methods 0.000 title abstract description 12
- 244000245420 ail Species 0.000 title 1
- 240000002234 Allium sativum Species 0.000 claims abstract description 66
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 24
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 18
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 9
- 229930091371 Fructose Natural products 0.000 claims abstract description 9
- 239000005715 Fructose Substances 0.000 claims abstract description 9
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims abstract description 9
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 9
- 235000020357 syrup Nutrition 0.000 claims abstract description 9
- 239000006188 syrup Substances 0.000 claims abstract description 9
- 235000019154 vitamin C Nutrition 0.000 claims abstract description 9
- 239000011718 vitamin C Substances 0.000 claims abstract description 9
- 235000015097 nutrients Nutrition 0.000 claims abstract description 8
- 235000013997 pineapple juice Nutrition 0.000 claims abstract description 8
- 235000015165 citric acid Nutrition 0.000 claims abstract description 5
- 238000010438 heat treatment Methods 0.000 claims description 21
- 238000002156 mixing Methods 0.000 claims description 8
- 239000006000 Garlic extract Substances 0.000 claims description 7
- 235000020706 garlic extract Nutrition 0.000 claims description 7
- 238000004519 manufacturing process Methods 0.000 claims description 6
- 241000894006 Bacteria Species 0.000 claims description 5
- 238000010025 steaming Methods 0.000 claims description 2
- 239000011259 mixed solution Substances 0.000 claims 1
- 229920002472 Starch Polymers 0.000 abstract description 4
- 235000019698 starch Nutrition 0.000 abstract description 4
- 239000008107 starch Substances 0.000 abstract description 4
- 239000000654 additive Substances 0.000 description 7
- 239000000203 mixture Substances 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 230000000996 additive effect Effects 0.000 description 3
- 238000009835 boiling Methods 0.000 description 3
- 238000010411 cooking Methods 0.000 description 3
- 230000006866 deterioration Effects 0.000 description 3
- 238000009826 distribution Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 230000001988 toxicity Effects 0.000 description 3
- 231100000419 toxicity Toxicity 0.000 description 3
- 229930003231 vitamin Natural products 0.000 description 3
- 235000013343 vitamin Nutrition 0.000 description 3
- 239000011782 vitamin Substances 0.000 description 3
- 229940088594 vitamin Drugs 0.000 description 3
- 235000013361 beverage Nutrition 0.000 description 2
- 230000017531 blood circulation Effects 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 238000005520 cutting process Methods 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 239000008187 granular material Substances 0.000 description 2
- 238000000227 grinding Methods 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000019645 odor Nutrition 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 235000019654 spicy taste Nutrition 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 206010010774 Constipation Diseases 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- 229920006266 Vinyl film Polymers 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 238000013019 agitation Methods 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 230000000903 blocking effect Effects 0.000 description 1
- 230000036760 body temperature Effects 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 210000002249 digestive system Anatomy 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 210000002615 epidermis Anatomy 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 230000020477 pH reduction Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 235000019633 pungent taste Nutrition 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 230000007103 stamina Effects 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/04—Extraction of juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/212—Garlic
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
본 발명은 마늘을 주원료로 한 쥬스의 제조 방법에 관한 것이다.The present invention relates to a method for producing juice containing garlic as a main ingredient.
종래 마늘은 각종 음식물의 조리에 사용되어 온 것으로 풍부한 비타민과 영양소를 포함하고 있고, 위장이나 간장등의 소화기 계통을 보호하여 튼튼하게 하고 혈액순환을 촉진시키며 체온을 다습게 유지하는 등의 한방효과와 더불어 스테미너 식품으로도 널리 애용되고 있다.Garlic has been used for cooking various foods and contains abundant vitamins and nutrients. It protects the digestive system such as stomach and liver, strengthens blood circulation, promotes blood circulation, and keeps body temperature humid. It is also widely used as a stamina food.
이와 같은 작용 효과를 갖는 마늘은 강한 냄새와 미각을 마취시키는 특유의 매운맛 때문에 간장으로 조린 상태로 먹거나 음식물에 양념을 첨가하여 섭취하게 된다.Garlic having such an effect is eaten with soy sauce or added to seasonings because of the peculiar spiciness that anesthetizes the strong smell and taste.
마늘은 충분히 익히지 않으면 특유의 매운값과 냄새 때문에 쉽게 먹을 수 없기 때문에 대부분 익혀서 먹게 되나 익히는 과정중에 열에 약한 각종 비타민과 영양소가 파괴되는 문제점이 발생된다.Garlic can not be easily eaten due to its characteristic spicy value and smell if it is not cooked enough, but most of them are cooked and eaten, but there is a problem that various kinds of vitamins and nutrients that are weak in heat are destroyed during the cooking process.
한편, 마늘이 갖는 유용한 효과를 얻기 위하여 조리상태의 음식물로서만 섭취하야야 하는 종래의 불편을 해소하고 일상적으로 마늘의 유용한 성분을 쉽게 섭취할 목적으로 대한민국특허공개 93-9537호에 의해 제시된 바와 같은 마늘을 음료화 하는 방법이 공지되고 있다.On the other hand, in order to solve the conventional inconvenience that should be consumed only as food in the cooking state in order to obtain a useful effect of garlic and to easily ingest the useful ingredients of garlic on a daily basis, as suggested by Korean Patent Publication No. 93-9537 It is known to drink garlic.
이것은 정선, 박피, 수세, 탈수, 건조, 분쇄, 착습하여 얻어진 마늘즙을 5-10분간 끓이며 12-24시간 휘발시키고, 미감을 향상시키는 첨가물을 적량첨가하여 교반, 여과하는 순차적 공정에 의한 방법으로 마늘음료를 제공하는 방법이라 할 수 있다.This is a method by the sequential process of boiling garlic juice obtained by selecting, peeling, washing with water, dehydrating, drying, grinding, and soaking for 5-10 minutes, evaporating for 12-24 hours, and adding and adding an appropriate amount of additives to enhance aesthetics. It can be said to provide a garlic drink.
이와 같은 제조 방법은 마늘을 완전히 분쇄한 상태에서 완전히 익혀버리기 때문에 마늘에 포함된 각종 유효성분이 파괴되어 생마늘상태로 섭취할 때의 유용한 효과를 기대할 수 없게 된다.Since the manufacturing method is fully cooked in the state of garlic fully crushed, it is impossible to expect a useful effect when ingesting raw garlic in a variety of active ingredients contained in garlic.
또한 마늘즙을 끓인 후 각종 첨가물을 가한 상태에서 교반 및 여과공정을 수행함으로서 마늘즙에서 다량의 기포가 발생하고 포장 후에도 이들 기포가 그대로 잔존하여 유통과정중에 산화작용에 따른 변패(變敗)가 발생하므로 유통기간이 매우 짧고, 인위적으로 유통기간을 늘리기 위하여 인체에 유해한 방부제를 첨가하지 않을 수 없는 문제점이 있다.In addition, by boiling and stirring garlic juice, agitation and filtration are performed in the state where various additives are added, and a large amount of bubbles are generated in garlic juice, and these bubbles remain as they are even after packaging, causing decay due to oxidation during distribution. Therefore, the shelf life is very short, there is a problem that must be added to the preservatives harmful to the human body in order to artificially increase the shelf life.
이와 같은 문제점 때문에 종래의 방법에 의하여 제조되는 마늘음료는 일상적으로 간편하게 음용할 수 있는 장점에도 불구하고 일반적으로 널리 보급되지 못한 실정이라 할 수 있다.Due to such a problem, the garlic beverage prepared by the conventional method may be said to be generally not widely used despite the advantages of being able to simply drink daily.
본 발명은 마늘의 유용한 성분이 거의 보존되게 하면서 마늘이 갖는 독성이나 냄새를 완벽하게 제거할 수 있고, 별도의 방부제를 첨가하지 않더라도 산패에 따른 변질을 방지할 수 있는 새로운 마늘 쥬스 제조방법을 제시함으로서 종래의 마늘음료의 제조방법이 갖는 문제점을 해소하여 누구나 쉽게 거부감 없이 마늘쥬스를 음용할 수 있도록 할 목적으로 안출된 것이다.The present invention provides a new garlic juice manufacturing method that can completely eliminate the toxicity or smell of garlic while keeping the useful components of garlic almost completely, and prevent deterioration due to rancidity without adding a preservative. To solve the problems with the conventional method of preparing a garlic beverage is intended for anyone to easily drink garlic juice without objection.
이하 본 발명에 의한 마늘쥬스 제조방법을 상세히 설명하면 다음과 같다.Hereinafter, the garlic juice manufacturing method according to the present invention will be described in detail.
본 발명은 통 마늘을 탈피한 후 뜨거운 물을 이용하여 일차열처리하는 단계와, 일차열처리한 통 마늘을 수개의 조작으로 토막낸 상태에서 수증기에 의해 열처리하는 이차열처리 단계와, 이차열처리된 마늘을 분쇄하고 이를 물과 혼합한 후에 미세스크린을 이용하여 분쇄시 발생하는 마늘알갱이를 걸러 내어 마늘추출액을 얻는 단계와, 마늘추출액에 과당, 구연산 비타민 C, 파인애플 즙 및 물엿을 혼합하여 열처리하는 삼차열처리 단계로 구성된다.The present invention is to remove the whole garlic, and then the first heat treatment step using hot water, the second heat treatment step of heat-treating by steam in a state in which the first heat-treated whole garlic chopped by several operations, and grinding the secondary heat-treated garlic After mixing the mixture with water and filtering the garlic granules generated during the crushing using a fine screen to obtain a garlic extract, and the third heat treatment step of heat treatment by mixing the fructose, citric acid vitamin C, pineapple juice and starch syrup with garlic extract It is composed.
일차열처리단계는 껍질을 완전히 제거한 생마늘을 섭씨 100℃의 물로 5분간 열처리하여 마늘의 표면에 묻어 있는 각종 세균을 살균하는 과정으로 일차열처리 단계를 거친 마늘은 외표면부만 약간 익은 상태가 되며, 열에 의한 마늘의 표피에 묻어 있는 대장균 등과 같은 각종 세균이 제거된다.The primary heat treatment step is the process of sterilizing various germs on the surface of garlic by heat-processing fresh garlic which has been completely peeled off with 100 ° C water for 5 minutes.The garlic which has undergone the primary heat treatment step becomes slightly ripe on the outer surface. By removing various bacteria such as E. coli on the epidermis of garlic.
이차열처리단계는 일차열처리를 경유한 마늘을 수개의 토막으로 절단한 상태에서 수증기를 이용하여 10분간 수증하는 단계로 마늘의 절단면을 통하여 마늘의 각종 독성과 마늘특유의 매운맛이 수증기와 함께 증발하여 제거된다.Secondary heat treatment is a step of steaming 10 minutes using steam while cutting garlic which has undergone primary heat treatment with several pieces. Through the cutting surface of garlic, garlic's various toxicity and spicy taste of garlic are evaporated and removed along with water vapor. do.
마늘의 외각은 얇은 비닐막과 같은 보호막이 형성되어 있어 수분이나 각종 오일성분이 투과하여 외부로 배출되는 것을 방지하는 작용을 하기 때문에 마늘의 비닐막 내부에 포함된 독성이나 냄새성분은 완전히 익히지 않으면 쉽게 제거되지 않게 되나 마늘을 토막낸 상태에서 수증하면 절단된 단면을 통하여 독성이나 냄새를 포함하는 휘발성 오일성분이 용이하게 배출되게 되어 완전히 익히지 않고도 효과적으로 마늘의 냄새와 매운맛을 제거할 수 있으며, 완전히 익히지 않기 때문에 열에 의한 영양소 파괴가 방지된다.The outer shell of garlic has a protective film like a thin vinyl film, which prevents water and various oils from permeating and being discharged to the outside. Although it will not be removed, water vapor in the state of garlic is easily discharged through the cut section so that volatile oils containing toxic or odors can be easily discharged, so that the smell and spicy taste of garlic can be effectively removed without being fully cooked. This prevents the destruction of nutrients by heat.
한편 마늘을 토막낸 상태에서 수증에 의하지 않고 끓는 물에 담근상태에서 열처리할 경우 마늘에 내포된 각종 무기물이 물에 용해된 상태로 배출되어 유용한 성분의 유실이 발생하기 때문에 바람직한 방법이라 할 수 없다.On the other hand, when the heat treatment in the state of dipping garlic in boiling water without the water vapor, various minerals contained in the garlic is discharged in a dissolved state in the water is not a preferred method because the loss of useful components occurs.
마늘추출액을 얻는 단계는 이차열처리한 토막마늘을 분쇄하여 얻어진 현택액에 물을 가한 후 미세스크린을 이용하여 알갱이를 걸러내는 단계로, 마늘알갱이에 포함된 각종 영양소와 무기물이 물에 용해된 상태로 배출되게 하기 위한 것이다.The step of obtaining garlic extract is to filter the granules using a fine screen after adding water to the suspension obtained by crushing the secondary heat treated garlic, and in the state that various nutrients and minerals contained in the garlic kernel are dissolved in water. To be discharged.
이와 같이 얻어진 마늘추출액을 음용에 적합하도록 하기 위하여 과당, 구연산, 비타민C, 파인애플즙 및 물엿을 가한 후에 삼차열처리단계를 거쳐 최종적인 마늘쥬스로 제조된다.In order to make the garlic extract thus obtained suitable for drinking, fructose, citric acid, vitamin C, pineapple juice, and syrup are added, followed by tertiary heat treatment to prepare final garlic juice.
삼차열처리 단계는 80-90℃의 온도로 20분간 열처리하는 과정으로 최종 혼합물을 저온상태로 살균하여 혼합단계에서 포함되는 각종세균을 제거하는 목적과 혼합물에 내포된 기포를 제거하여 포장후의 산화에 의한 변폐를 방지하기 위한 것이다.The tertiary heat treatment step is a process of heat treatment at a temperature of 80-90 ° C. for 20 minutes to sterilize the final mixture at low temperature to remove various bacteria included in the mixing step, and to remove bubbles contained in the mixture by oxidation after packing. It is to prevent constipation.
상기한 제조방법에 있어 생마늘 200그램에 대하여 첨가하는 물의 량 및 기타 첨가물의 배합 실시예를 다음과 같다.In the above-described manufacturing method, the amount of water added to 200 grams of fresh garlic and blending examples of other additives are as follows.
· 생마늘 200그램200 grams of fresh garlic
· 물 1.5리터1.5 liters of water
· 과당 15그램15 grams of fructose
· 구연산 0.7그램0.7 grams of citric acid
· 비타민C, 파인애플 즙 및 물엿은 소량Vitamin C, pineapple juice and starch syrup
상기에서 물은 진한 상태의 마늘추출액을 희석하여 마시기 적합한 농토를 유지시키기 위한 것이고, 과당, 구연산 파인플 즙 및 물엿을 누구나 쉽게 음용할 수 있도록 하기 위하여 첨가하는 것이며, 비타민 C는 열처리 과정 중에 파괴되는 비타민을 보충하기 위한 것이다.In the above water is to maintain a suitable soil for diluting the concentrated garlic extract, drinkable fructose, citric acid pineapple juice and syrup is added to make it easy for anyone to drink, vitamin C is destroyed during the heat treatment process It is to supplement vitamins.
상기 첨가제 구성은 무설탕으로 마늘 쥬스를 제조한 예를 보인 것이며, 설탕을 첨가할 경우에는 상기 구성에 120그램의 설탕을 포함시킬 수 있다.The additive composition shows an example of preparing garlic juice with sugar free, and when sugar is added, 120 grams of sugar may be included in the composition.
이와 같은 배합실시예에 의하여 마늘쥬스를 제조할 경우 중량비로 85%의 물, 11%의 생마늘, 0.9%의 과당 및 소량의 구연산, 비타민 C, 파인애플 즙 및 물엿이 혼합된 마늘쥬스로 제조 된다.When the garlic juice is prepared according to the compounding example, the garlic juice is mixed with 85% water, 11% fresh garlic, 0.9% fructose and a small amount of citric acid, vitamin C, pineapple juice and syrup.
이상의 방법에 의하여 제조된 쥬스는 마늘의 외각에 묻어 있는 각종 세균이 일차열처리 과정중에 제거되고 마늘이 갖는 독특한 냄새와 미각을 마취시키는 강력한 매운맛은 이차열처리과정에 의해 제거되며, 최종 첨가물의 혼합단계에서 행하는 삼차열처리고정에 의해 내포된 기포등이 완벽하게 제거되며, 최종 첨가물의 혼합단계에서 행하는 삼차열처리고정에 의해 내포된 기포등이 완벽하게 제거되어 유통기간중에 산폐에 따른 변질이 방지된다.Juice produced by the above method is removed by the various heat-sensitive bacteria in the outer shell of the garlic during the first heat treatment process, the strong odor that anesthetizes the unique smell and taste of garlic is removed by the secondary heat treatment process, in the mixing step of the final additive Bubbles and the like contained by the tertiary heat treatment fixation are completely removed. Bubbles and the like contained by the tertiary heat treatment fixation performed in the mixing step of the final additive are completely removed to prevent deterioration due to acidification during distribution.
이와 같이 각 단계별 열처리 과정에 의해 인체에 유용한 각종 영양소는 그대로 보존되면서 마늘이 갖는 독성과 냄새만을 효과적으로 제거할 수 있게 되고, 유통중 산패에 의한 변질 가능성을 사전에 차단함으로서 보다 장기적인 보존이 가능하고, 물에 의한 농도의 유지와 각종 첨가물의 사용에 의해 누구나 부담 없이 음용할 수 있는 효과글 갖는다.As described above, various nutrients useful to the human body are preserved by each step of heat treatment, and thus, only the toxicity and smell of garlic can be effectively removed, and the long-term preservation is possible by blocking the possibility of deterioration due to rancidity during distribution. By maintaining the concentration of water and the use of various additives has an effect that anyone can drink without burden.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019930020404A KR960013453B1 (en) | 1993-09-28 | 1993-09-28 | Process for garlic juice |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019930020404A KR960013453B1 (en) | 1993-09-28 | 1993-09-28 | Process for garlic juice |
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| KR950007724A KR950007724A (en) | 1995-04-15 |
| KR960013453B1 true KR960013453B1 (en) | 1996-10-05 |
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| KR20010088486A (en) * | 2001-07-25 | 2001-09-28 | 이용화 | manufacturing method of garlic |
| KR20030062770A (en) * | 2002-01-18 | 2003-07-28 | 전희수 | Manufacturing method of yellow earth garlic sap |
| KR102241264B1 (en) * | 2018-02-14 | 2021-04-16 | 주식회사 지오엔 | Molecular sieve crystal particle-coated bead composite and articles containing the same |
| KR102269577B1 (en) * | 2021-05-06 | 2021-06-29 | 고은택 | Functional soap comprising functional complex composition for improving function of anti-bacterial, sterilization and skin soothing, and irradiating far-infrared rays and negative ions and manufacturing method thereof |
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