KR100343986B1 - The material match formation and making process of garlic beverage - Google Patents
The material match formation and making process of garlic beverage Download PDFInfo
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- KR100343986B1 KR100343986B1 KR1019990063505A KR19990063505A KR100343986B1 KR 100343986 B1 KR100343986 B1 KR 100343986B1 KR 1019990063505 A KR1019990063505 A KR 1019990063505A KR 19990063505 A KR19990063505 A KR 19990063505A KR 100343986 B1 KR100343986 B1 KR 100343986B1
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- Prior art keywords
- garlic
- hours
- ginger
- mugwort
- honey
- Prior art date
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- 235000004611 garlic Nutrition 0.000 title claims abstract description 40
- 235000013361 beverage Nutrition 0.000 title claims abstract description 7
- 238000000034 method Methods 0.000 title claims description 15
- 239000000463 material Substances 0.000 title description 4
- 244000245420 ail Species 0.000 title 1
- 230000015572 biosynthetic process Effects 0.000 title 1
- 240000002234 Allium sativum Species 0.000 claims abstract description 39
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 10
- 235000008397 ginger Nutrition 0.000 claims abstract description 10
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 9
- 235000003261 Artemisia vulgaris Nutrition 0.000 claims abstract description 9
- 235000012907 honey Nutrition 0.000 claims abstract description 9
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 8
- 238000004519 manufacturing process Methods 0.000 claims abstract description 8
- 240000006891 Artemisia vulgaris Species 0.000 claims abstract description 7
- 244000241838 Lycium barbarum Species 0.000 claims abstract description 7
- 235000015459 Lycium barbarum Nutrition 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 240000008866 Ziziphus nummularia Species 0.000 claims abstract 3
- 238000004806 packaging method and process Methods 0.000 claims abstract 2
- 239000004615 ingredient Substances 0.000 claims description 8
- 244000126002 Ziziphus vulgaris Species 0.000 claims description 3
- 238000000605 extraction Methods 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 2
- 238000001914 filtration Methods 0.000 claims description 2
- 239000000203 mixture Substances 0.000 abstract description 6
- 235000019640 taste Nutrition 0.000 abstract description 5
- 235000015468 Lycium chinense Nutrition 0.000 abstract description 4
- 230000006378 damage Effects 0.000 abstract description 3
- 235000015097 nutrients Nutrition 0.000 abstract description 3
- 235000015872 dietary supplement Nutrition 0.000 abstract description 2
- 238000007865 diluting Methods 0.000 abstract description 2
- 235000020705 garlic supplement Nutrition 0.000 abstract 1
- 239000013589 supplement Substances 0.000 abstract 1
- 230000006870 function Effects 0.000 description 4
- 235000019654 spicy taste Nutrition 0.000 description 4
- 241001247821 Ziziphus Species 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 235000019565 spicy aroma Nutrition 0.000 description 3
- 241000269837 Artemisia dubia Species 0.000 description 2
- 241000234314 Zingiber Species 0.000 description 2
- 235000012206 bottled water Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 235000021110 pickles Nutrition 0.000 description 2
- 238000010792 warming Methods 0.000 description 2
- JDLKFOPOAOFWQN-VIFPVBQESA-N Allicin Natural products C=CCS[S@](=O)CC=C JDLKFOPOAOFWQN-VIFPVBQESA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000234280 Liliaceae Species 0.000 description 1
- 241000607598 Vibrio Species 0.000 description 1
- JDLKFOPOAOFWQN-UHFFFAOYSA-N allicin Chemical compound C=CCSS(=O)CC=C JDLKFOPOAOFWQN-UHFFFAOYSA-N 0.000 description 1
- 235000010081 allicin Nutrition 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000007661 gastrointestinal function Effects 0.000 description 1
- 230000003871 intestinal function Effects 0.000 description 1
- 239000002085 irritant Substances 0.000 description 1
- 231100000021 irritant Toxicity 0.000 description 1
- 230000007794 irritation Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 229940124595 oriental medicine Drugs 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000003014 reinforcing effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 201000008827 tuberculosis Diseases 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
- A23L2/38—Other non-alcoholic beverages
-
- 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
- A23L2/52—Adding ingredients
-
- 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
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/212—Garlic
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/14—Extraction
-
- 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
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
Abstract
본 발명은 마늘음료의 재료배합조성과 그 제조방법에 관한 것이며 마늘을 주재로하여 건강보조기능을 높일 수 있는 재료의 배합과 배합된 재료를 영양의 파괴없이 음료를 제조하고 장복에도 거부감이 없는 음료를 제공하고자 함에 목적을 둔 것으로 물과 마늘을 90:10의 중량비율로 솥에 넣어 상압에서 가열하여 5시간을 달인 다음 버섯, 쑥, 구기자, 생강, 대추, 꿀을 중량비율로 30:20:10:10:20:10으로 배합하여 이를 마늘과 70:30이 되도록 넣어 3시간을 달인 후 자연 냉각시키고 원심추출기에서 추출시킨 다음 여과하여 포장용기에 정량을 포장하여 상품화 한 것이다.The present invention relates to the composition and composition of garlic beverages and the method of manufacturing the same. To provide water and garlic in a pot with a weight ratio of 90:10 and heated at atmospheric pressure for 5 hours, then mushrooms, mugwort, wolfberry, ginger, jujube and honey in a weight ratio of 30:20: 10: 10: 20: 10 and mixed with garlic to 70:30, decoction for 3 hours, then naturally cooled, extracted in a centrifugal extractor, filtered and packaged in commercial packaging.
이와 같은 본 발명은 마늘을 상압의 상태에서 달이게 되므로 영양원의 파괴가 없어지고 버섯, 쑥, 구기자, 생강,대추,꿀이 첨가되어 마늘에서 부족한 영양소를 보충하게 되므로 건강보조기능을 보완하고 마늘의 맛과 향을 제거하고 희석시켜 복용이 편리하고 장복에도 거부감이 없는 효과가 있다.The present invention, such as the decoction of garlic in the normal pressure state is eliminated the destruction of nutrients and mushrooms, mugwort, wolfberry, ginger, jujube, honey is added to supplement the nutrients lacking in garlic supplements health supplement function and of garlic Removing and diluting the taste and aroma is convenient to take and there is no rejection even in long clothes.
Description
본 발명은 마늘음료의 재료배합조성 및 그 제조방법에 관한 것이며 마늘을 주재로 하여 건강보조기능을 높일 수 있도록 다른 재료와 적정배합하고 배합된 재료를 영양의 파괴없이 음료를 제조하고 장복에도 거부감 없는 음료를 제공하고자 하는 것이다.The present invention relates to the composition of the composition of garlic beverages and a method of manufacturing the same, and to properly mix with other ingredients so as to enhance the health support function based on garlic, to produce a beverage without destroying the nutrition without the destruction of nutrition, even without a sense of rejection To serve a drink.
마늘은 백합과에 속하는 숙근초식물이고 한방에서는 훈신제로 속하며 잎, 줄기, 뿌리에 독특한 자극성과 향이 있고 알리신, 스코르지인등 60여종의 성분이 있고, 그 성분중 알리신 1mmg은 페니실린 5단위분의 살균력을 갖고 있어 결핵, O-157, 비브리오, 이질‥‥등의 살균에 효과가 밝혀지면서 각 성분의 추출방법이 연구되고 있고 이로 인하여 마늘을 국내에서는 절임가공(마늘장아찌등)이나 생식 또는 조미재료로 이용되어 오다가 국내와 일본 등지에서는 국내공개특허공보 93-9537호 및 국내공개특허공보 93-22984호와 일본국 특개소 47-43359호 등에서 마늘의 매운맛과 향을 제거하여 건강보조음료나 환재등으로 연구개발되고 있으나 매운맛과 자극적인 향이 완전제거되지 못하여 음용에 거부감을 갖게 되어 실용화가 이루어지지 못하고 있는 실상이다.Garlic is a root herbaceous plant belonging to the family Liliaceae, and it belongs to the medicinal herb in oriental medicine. As it has been shown to be effective in the disinfection of tuberculosis, O-157, vibrio, dysentery, etc., the extraction method of each component is being studied. As a result, garlic is used as pickles (garlic pickles, etc.), raw or seasoned in Korea. In Korea and Japan, it is possible to remove the spicy taste and aroma of garlic in Korea Patent Publication No. 93-9537, Korean Patent Publication No. 93-22984, and Japanese Patent Application No. 47-43359, etc. Although it is being researched and developed, spicy and irritating scents are not completely removed, which makes them refusal to drink.
이에 본 발명은 마늘을 주재로하여 음용에 거부감을 갖는 매운맛과 향을 제거하여 장복에 거부감을 해소하면서 맛을 다르게하여 건강에 도움을 줄수 있도록 그 재료를 배합조성하고, 영양소의 파괴없는 음료의 제조방법을 제공함에 목적이 있다.Accordingly, the present invention is to remove the spicy taste and aroma having a refusal to drink by using garlic as a preparative composition of the ingredients to help the health by changing the taste while relieving the rejection in long clothes, the production of beverages without destruction of nutrients The purpose is to provide a method.
마늘과 물을 10:90의중량비울로 솥에 상압상태로 60℃에서 2시간, 80℃에서 2시간, 90-100℃에서 1시간을 가온하면서 달인 다음 여기에 건조된 버섯(아카리쿠스):쑥:구기자:생강:대추:꿀을 중량비율로 30:20:10:10:20:10의 비율로 배합하고 이를 마늘과의 비율이 70:30이 되도록 넣어 100℃에서 3시간을 달인다음 자연냉각시킨후 원심추출기에서 추출하고 여과하여 포장용기에 정량을 포장하여 상품화하는 것이다.Decoction of garlic and water in a pot with a weight of 10:90 and decocted with warming for 2 hours at 60 ° C, 2 hours at 80 ° C and 1 hour at 90-100 ° C, followed by drying the mushrooms (Akaricus): Mugwort: Gojija: Ginger: Jujube: Honey in a ratio of weight ratio of 30: 20: 10: 10: 20: 10 and put it in a ratio of 70:30 with garlic and decoction for 3 hours at 100 ℃ After cooling, the product is extracted from a centrifugal extractor, filtered, and packaged in a packing container for commercialization.
이와 같은 본 발명을 제조공정별로 재료의 배합공정과 제조과정을 상세히 설명하면 다음과 같다.The present invention will be described in detail the compounding process and the manufacturing process of each manufacturing process as follows.
제1공정(생수조성공정)First Process (Bottled Water Production Process)
생수를 맥반석이 수납된 탱크에서 1일간 유지시켜 청정수를 조성한다.Bottled water is kept in a tank containing elvan for 1 day to form clean water.
제2공정(마늘세척공정)2nd process (garlic washing process)
깐마늘을 세척탈수하여 이물질을 제거한다.Wash dehydrated garlic and remove foreign substances.
제3공정(마늘을 삶는 공정)Third process (process to boil garlic)
마늘과 물을 중량비로 10:90의 비율이 되도록 솥에 넣어 60℃에서 2시간, 80℃에서 2시간, 90-100℃에서 1시간을 달인다. 이 때 마늘의 성분이 파괴되지 않도록 상압이 유지되게 솥의 뚜껑을 열어둔다.Put garlic and water in a pot in a ratio of 10:90 by weight, and weigh 2 hours at 60 ° C, 2 hours at 80 ° C, and 1 hour at 90-100 ° C. At this time, open the lid of the pot so that the atmospheric pressure is maintained so that the garlic components are not destroyed.
제4공정(보조재료 배합공정)4th Process (Auxiliary Material Mixing Process)
건조된 버섯(아카리쿠스):건조된 쑥:건조된 구기자:생강:건조된 대추:꿀을 중량비율로 30:20:10:10:20:10으로 혼합한다.Dried mushrooms (Akaricus): Dried mugwort: Dried wolfberry: Ginger: Dried jujube: Honey in a weight ratio of 30: 20: 10: 10: 20: 10.
제5공정(보조제조 투입공정)5th process (auxiliary manufacturing process)
제3공정의 솥에 마늘과 보조재료를 중량비로 7:3이 되도록 투입하여 80-100℃의 온도에서 3시간을 달인 후 상온으로 자연 냉각시킨다.Put the garlic and auxiliary materials in a weight ratio of 7: 3 in the third step of the pot so that 3 hours at a temperature of 80-100 ℃ and naturally cooled to room temperature.
제6공정(추출공정)6th process (extraction process)
제5공정의 냉각된 용액을 원심추출기에서 액을 추출한다.The cooled solution of the fifth step is extracted with a centrifugal extractor.
제7공정(여과공정)7th process (filtration process)
제6공정에서 추출된 마늘액을 걸름망을 이용하여 여과한다.The garlic liquid extracted in the sixth step is filtered using a strainer.
제8공정(포정공정)8th Step (Pouring Process)
제7공정의 여과액을 단위포장지에 정량씩 진공포장하여 80℃의 물에서 1시간을 숙성시킨 후 제품화 하는 것이다.The filtrate of the seventh step is vacuum packed in a unit packing paper in a quantitative manner and aged for one hour in water at 80 ° C. to be commercialized.
이와 같은 본 발명은 마늘을 주재로하여 이를 1차 달인후 보조재료를 넣어 2차로 달이면서 상압에서 가온하여 달이게 되면 각종성분이 파괴되지 않은 상태에서 마늘의 향과 자극성은 김과 함께 제거되면서 보조재료의 성분 중 버섯(아카리쿠스)의 항암기능성분과 마늘의 알리신성분이 함께 공유하게 되고The present invention, such as garlic as the main decoction of the first decoction after putting the auxiliary material in the second decoction while warming at normal pressure when the decoction while the fragrance and irritation of garlic in the state of not destroying the auxiliary and auxiliary Among the ingredients, mushroom's anti-cancer function and garlic's allicin are shared together.
쑥은 마늘에 잔존하는 자극적인 향을 제거함과 더불어 음용시 위장의 기능을 강하게 하고 몸을 보하는 기능이 부여되고Mugwort removes the irritating scent that remains in garlic, strengthens the gastrointestinal function and gives the body the ability to drink.
구기자는 마늘의 자극성을 줄이면서 장의 기능을 돕게되고Wolfberry helps the intestinal function while reducing the irritant of garlic
생강은 마늘의 매운맛과 자극적인 맛을 희석하고 제거하면서 생강의 향을 첨가시켜 마늘의 매운맛을 변화시키게 되고Ginger changes the spicy taste of garlic by diluting and removing the spicy and irritating taste of garlic.
대추는 마늘등을 닳이는 과정에서 발생되는 각종의 독성을 해독하여 맛을 부드럽게 하고 꿀은 달여진 용액의 변질을 해소하는 방부기능과 단맛을 보강하게 된다.Jujube detoxifies various toxic substances generated during the process of wearing garlic, so that the taste is softened, and honey reinforces the preservative function and sweetness to solve the deterioration of the sweetened solution.
이와 같이 마늘에 혼합되는 각종의 보조재료인 버섯, 쑥, 구기자, 생강, 대추, 꿀은 혼합비율에 따라 향과 맛이 변화되고 성분함유도 다르게 되는데 마늘음료에서 마늘이 가지는 마늘 특유의 매운맛과 향을 배제하고 건강을 보조하는 기능의 새로운 성분을 부여하여 이상적인 맛과 향을 갖는 마늘음료를 얻게되고 장복에도 거부감이 없는 음료를 얻을 수 있게 된다.As such, mushrooms, mugwort, goji berry, ginger, jujube, and honey, which are mixed with garlic, have different flavors and flavors and different ingredients depending on the blending ratio. By adding a new ingredient of the function to support the health and excludes, you can get a garlic drink with the ideal taste and aroma, and you can get a drink without rejection even in long clothes.
이상에서와 같이 본 발명은 마늘을 상압에서 1차로 달인다음 여기에 버섯, 쑥, 구기자, 생강, 대추, 꿀의 보조재료를 적정비율로 배합하고 이를 투여하여 상압에서 2차로 달여 마늘의 매운맛과 향을 해소하면서 다른 영양성분을 추가하게 되므로서 건강의 보조기능이 보강되면서 음료가 용이하게 되며 장복할 수 있게 되므로 환경변화와 공해로 인하여 발병되는 현대인의 건강을 보호할 수 있는 매우 유용한 발명이다.As described above, the present invention first decoction of garlic at normal pressure, and then, mushrooms, mugwort, goji berry, ginger, jujube, and honey are supplemented at an appropriate ratio, and then administered twice at normal pressure to give the spicy taste and aroma of garlic. It is a very useful invention that can protect the health of modern people caused by environmental changes and pollution because it is easy to drink and can be blessed by adding other nutritional ingredients while reinforcing health supplements.
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| KR1019990063505A KR100343986B1 (en) | 1999-12-28 | 1999-12-28 | The material match formation and making process of garlic beverage |
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| KR1019990063505A KR100343986B1 (en) | 1999-12-28 | 1999-12-28 | The material match formation and making process of garlic beverage |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1752051A1 (en) | 2005-08-03 | 2007-02-14 | Cost Plus Korea Co., Ltd. | Method of producing aged garlic |
| KR100998328B1 (en) | 2007-07-13 | 2010-12-03 | 이동륜 | Beverage produced by using garlic removed smell and a method for producing the same |
| KR101010332B1 (en) * | 2010-04-09 | 2011-01-25 | 우경순 | Method for manufacturing tonic food using ferment jujube and garlic, and tonic food using ferment jujube and garlic |
| KR101028155B1 (en) | 2011-01-11 | 2011-04-08 | (재)남해마늘연구소 | Beverage process for improving the immune action |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20030062770A (en) * | 2002-01-18 | 2003-07-28 | 전희수 | Manufacturing method of yellow earth garlic sap |
| KR100780091B1 (en) * | 2005-08-29 | 2007-11-29 | 최봉수 | Method for making healthy food with garlic as a main material |
| KR100829048B1 (en) * | 2006-09-22 | 2008-05-19 | 충북대학교 산학협력단 | Development of Mugwort Extract with High Anti-oxidant Activities |
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1999
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1752051A1 (en) | 2005-08-03 | 2007-02-14 | Cost Plus Korea Co., Ltd. | Method of producing aged garlic |
| US8187654B2 (en) | 2005-08-03 | 2012-05-29 | Byong Ha Kim | Process for preparing aged garlic |
| KR100998328B1 (en) | 2007-07-13 | 2010-12-03 | 이동륜 | Beverage produced by using garlic removed smell and a method for producing the same |
| KR101010332B1 (en) * | 2010-04-09 | 2011-01-25 | 우경순 | Method for manufacturing tonic food using ferment jujube and garlic, and tonic food using ferment jujube and garlic |
| KR101028155B1 (en) | 2011-01-11 | 2011-04-08 | (재)남해마늘연구소 | Beverage process for improving the immune action |
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| KR20000012804A (en) | 2000-03-06 |
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