KR100583824B1 - Angelica soybean milk and their production methods - Google Patents
Angelica soybean milk and their production methods Download PDFInfo
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- KR100583824B1 KR100583824B1 KR1020040026892A KR20040026892A KR100583824B1 KR 100583824 B1 KR100583824 B1 KR 100583824B1 KR 1020040026892 A KR1020040026892 A KR 1020040026892A KR 20040026892 A KR20040026892 A KR 20040026892A KR 100583824 B1 KR100583824 B1 KR 100583824B1
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- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 10
- 244000068988 Glycine max Species 0.000 title claims abstract description 10
- 238000004519 manufacturing process Methods 0.000 title abstract description 3
- 240000002045 Guettarda speciosa Species 0.000 title 1
- 235000001287 Guettarda speciosa Nutrition 0.000 title 1
- 239000008267 milk Substances 0.000 title 1
- 210000004080 milk Anatomy 0.000 title 1
- 235000013336 milk Nutrition 0.000 title 1
- 235000021419 vinegar Nutrition 0.000 claims abstract description 21
- 239000000052 vinegar Substances 0.000 claims abstract description 21
- 235000013322 soy milk Nutrition 0.000 claims abstract description 16
- 238000000034 method Methods 0.000 claims abstract description 6
- 239000000047 product Substances 0.000 claims abstract description 6
- 239000000203 mixture Substances 0.000 claims abstract description 5
- 239000000706 filtrate Substances 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 4
- 230000002427 irreversible effect Effects 0.000 claims abstract description 3
- 238000002156 mixing Methods 0.000 claims abstract 2
- 238000002791 soaking Methods 0.000 claims abstract 2
- 238000001238 wet grinding Methods 0.000 claims abstract 2
- 238000001816 cooling Methods 0.000 claims 1
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 5
- 239000011707 mineral Substances 0.000 abstract description 5
- 235000010755 mineral Nutrition 0.000 abstract description 5
- 229930003231 vitamin Natural products 0.000 abstract description 5
- 239000011782 vitamin Substances 0.000 abstract description 5
- 235000013343 vitamin Nutrition 0.000 abstract description 5
- 229940088594 vitamin Drugs 0.000 abstract description 5
- 235000019804 chlorophyll Nutrition 0.000 abstract description 4
- 229930002875 chlorophyll Natural products 0.000 abstract description 4
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 abstract description 4
- 229910052732 germanium Inorganic materials 0.000 abstract description 4
- GNPVGFCGXDBREM-UHFFFAOYSA-N germanium atom Chemical compound [Ge] GNPVGFCGXDBREM-UHFFFAOYSA-N 0.000 abstract description 4
- 235000015097 nutrients Nutrition 0.000 abstract description 4
- 238000005406 washing Methods 0.000 abstract description 3
- 206010033546 Pallor Diseases 0.000 abstract description 2
- 230000001954 sterilising effect Effects 0.000 abstract description 2
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 2
- 238000001914 filtration Methods 0.000 abstract 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 5
- 230000001953 sensory effect Effects 0.000 description 4
- 235000013402 health food Nutrition 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 241001105098 Angelica keiskei Species 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 244000038559 crop plants Species 0.000 description 1
- 238000001784 detoxification Methods 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000009977 dual effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 239000005556 hormone Substances 0.000 description 1
- 229940088597 hormone Drugs 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000003908 liver function Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000013077 scoring method Methods 0.000 description 1
- JZRWCGZRTZMZEH-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/60—Drinks from legumes, e.g. lupine drinks
- A23L11/65—Soy drinks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
- A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/10—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are not progressively transported through the apparatus
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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
- 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
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
-
- 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
- A23V2300/31—Mechanical treatment
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Botany (AREA)
- Agronomy & Crop Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Mycology (AREA)
- Beans For Foods Or Fodder (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
본 발명은 비타민과 미네랄, 엽록소, 게르마늄 등 영양이 풍부한 신선초를 두유의 조성물로 첨가하여 남녀노소 누구나 즐겨 섭취할 수 있는 두유를 제조하는 방법에 관한 것이다.The present invention relates to a method of preparing soymilk that can be enjoyed by all ages and sexes by adding nutrient-rich fresh vinegar such as vitamins and minerals, chlorophyll and germanium as a composition of soy milk.
본 발명은 신선초가 함유된 두유의 제조방법에 있어서, 그 제조방법으로 건조한 대두를 50~70℃의 물에 20~40분 동안 침지시키는 단계와, 신선초는 노엽 등 불가식 부분을 제거하고 세척하여 5~10mm 정도 크기로 절단하고 이를 다시 세척하여 80~90℃에서 20초~1분 이내로 블랜칭한 후 냉침시키는 단계와, 상기 대두90~95중량%와 신선초 5~10중량%를 혼합하여 습식분쇄한 후 150~250mesh체로 여과시키는 단계와, 상기 여과액을 농도 8~10Brix되게 조절하여 65~75℃에서 2∼4분간 삶은 후 팩에 넣어 밀봉하는 단계와, 상기 밀봉된 제품의 부패 방지를 위하여 100∼110℃에서 12~17분간 고압살균기에 살균하여 제조되는 것을 특징으로 한다.The present invention is a method for producing soymilk containing fresh vinegar, by immersing the dried soybeans in water of 50 ~ 70 ℃ for 20 to 40 minutes by the method, fresh vinegar by removing and washing the irreversible part such as leaflet 5 ~ 10mm cut to size and washed again to blanching within 20 seconds to 1 minute at 80 ~ 90 ℃ and cold soaking, wet grinding by mixing the soybean 90 ~ 95% by weight and fresh 10 ~ 5% by weight After filtering to 150 ~ 250mesh sieve, and the filtrate is adjusted to a concentration of 8 ~ 10Brix boiled at 65 ~ 75 ℃ for 2 to 4 minutes and sealed in a pack, to prevent corruption of the sealed product It is characterized in that it is produced by sterilization in autoclave for 12 to 17 minutes at 100 ~ 110 ℃.
두유, 신선초Soy milk, Sinseoncho
Description
본 발명은 두유를 제조함에 있어서 비타민과 미네랄 함량이 높은 신선초를 두유의 조성물로 첨가한 두유의 제조방법에 관한 것으로, 더욱 구체적으로는 신선초를 갈아서 녹즙으로 복용하는 대신 두유 조성물로 첨가하여 국민 누구나가 저가로 손쉽게 섭취할 수 있도록 한 것이다.The present invention relates to a method for producing soymilk in which soymilk having high vitamin and mineral content is added to the composition of soy milk, and more specifically, it is added to the soymilk composition instead of grinding fresh vinegar as green juice. It is easy to eat at low cost.
신선초는 비타민A, 비타민B1, B6, B12, 비타민C, 비타민E 등이 균형있게 다량으로 함유되어 있으며, 이중에서도 비타민B12는 다른 채소에서는 쉽게 찾아볼 수 없는 영양소로 조혈작용과 성장 호르몬의 조정기능을 높이는 작용을 하고, 미네랄도 풍부하여 신진대사를 촉진시킨다. 또한, 엽록소는 증혈작용, 항균작용, 간기능 촉진 및 해독 작용 등 다양한 효과가 있는 것으로 알려져 있다. 이외에도 신선초에는 항암작용이 뛰어난 게르마늄이 함유되어 있어 건강식품 외에 약재로도 많이 이용될 만큼 인체에 유용한 식물이다.Angelica keiskei vitamin A, vitamin B 1, B 6, B 12 , is contained in large quantities so balanced, such as vitamin C, vitamin E, and vitamin B on dual 12 different vegetables in the growth and stem acts as not easy to find nutrients It increases the function of hormone regulation and is rich in minerals to promote metabolism. In addition, chlorophyll is known to have a variety of effects, such as blood pressure, antibacterial action, liver function and detoxification action. In addition, Sinseoncho contains germanium, which has excellent anticancer activity, so it is a useful plant for the human body as it can be used as a medicine in addition to health food.
종래에는 이와 같이 인체에 유용한 신선초를 녹즙의 형태로 많이 섭취하여 왔으나, 녹즙의 형태로 섭취할 경우에는 수용성 성분 이외에는 버려지는 단점이 있었다. 상기와 같은 섭취방법은 산화되기 쉬운 수용성 비타민 등과 같은 구성성분이 변질될 우려가 있으므로 착즙 후 즉시 섭취해야 한다는 문제점이 있었고, 보관이 어려울 뿐만 아니라 휴대가 불가능하였다. 또한 건강식품 형태로 판매되고 있는 신선초 제품은 고가여서 일반 소비자들이 쉽게 구입하여 섭취하기에는 부담이 되고 있다.Conventionally, a lot of fresh vinegar useful for the human body has been ingested in the form of green juice, but when ingested in the form of green juice, there was a drawback other than water-soluble ingredients. The intake method as described above had a problem in that components such as water-soluble vitamins, which are easily oxidized, had to be ingested immediately after juice extraction, and were difficult to store as well as portable. In addition, fresh vinegar products sold in the form of health foods are expensive, making it difficult for ordinary consumers to easily purchase and consume them.
본 발명은 상기의 문제점을 해소하기 위한 것으로 신선초에 다량으로 함유되어 있는 유용한 영양소를 손실 없이 누구나 손쉽게 섭취할 수 있는 기호 식품으로 개발하여 국민 건강을 증진시키는 것을 목적으로 한다.The present invention aims to solve the above problems and to develop useful nutrients contained in a large amount of fresh vinegar as a favorite food that can be easily consumed by anyone without loss.
본 발명은 비타민과 미네랄, 엽록소, 게르마늄 등 영양이 풍부한 신선초를 두유의 조성물로 첨가하여 남녀노소 누구나 즐겨 섭취할 수 있는 두유를 제조하는 방법에 관한 것이다.The present invention relates to a method of preparing soymilk that can be enjoyed by all ages and sexes by adding nutrient-rich fresh vinegar such as vitamins and minerals, chlorophyll and germanium as a composition of soy milk.
상기 본 발명을 구체적으로 설명하면 다음과 같다.The present invention will be described in detail as follows.
먼저 원료로 사용할 대두는 50~70℃의 열수에 20~40분간 침지시키고, 신선초는 노엽 등의 불가식 부분을 제거하고 세척하여 5~10mm 정도 크기로 절단하고 이를 다시 세척하여 80~90℃에서 20초~1분 이내로 블랜칭한 후 냉침시킨다. 다음 단계로 대두90~95중량%와 신선초 5~10중량%를 혼합하여 습식분쇄기로 분쇄한 후 150~250 mesh체로 여과시킨 다음 이 여과액을 농도 8~10Brix되게 조절하여 65~75℃에서 2~4분간 삶은 후 팩에 넣어 밀봉한다. 마지막으로 밀봉된 제품의 부패 방지를 위하여 100~110℃에서 12~17분간 고압살균기에 살균하여 제조되는 것을 특징으로 한다.First, soybeans to be used as raw materials are immersed in hot water of 50 to 70 ℃ for 20 to 40 minutes, and fresh vinegar is removed by washing and removing indelible parts such as old leaves, cut into 5-10 mm size and washed again at 80 to 90 After blanching within 20 sec ~ 1 min, cool. In the next step, soybean 90-95% by weight and fresh vinegar 5-10% by weight were mixed and pulverized with a wet mill, and then filtered through a 150-250 mesh sieve. Boil for 4 minutes and seal in a pack. Finally, it is characterized in that it is produced by sterilization in autoclave for 12 to 17 minutes at 100 ~ 110 ℃ to prevent the corruption of the sealed product.
＜실시예＞<Example>
건조한 대두 1kg과 신선초 1kg을 선별하여 대두는 60℃의 물에 30분간 침지하고, 신선초는 노엽 등 불가식 부분을 제거하고 세척하여 절단하고 다시 세척하여 90℃에서 45초간 블랜칭한 후 얼음조 또는 수조에 냉침시킨다. 다음으로 상기 대두와 신선초를 95:5로 섞어 200mesh체에 분쇄물이 여과될 수 있도록 습식분쇄기로 분쇄하고 이 여액이 입맛에 좋게 하기 위하여 농도를 9.5Brix 되게 물을 넣어 조절시킨다. 다음 9.5Brix로 된 여액을 비린내를 제거하기 위하여 솥에 넣고 70℃에서 3분간 삶은 후 200㎖, 500㎖ 등의 다양한 팩에 넣어 밀봉시킨다. 다시 밀봉된 제품을 부패 방지를 위하여 105℃에서 15분간 고압살균기에 넣어 멸균한 다음 판매한다.1kg of dried soybean and 1kg of fresh vinegar are sorted and soybeans are immersed in water at 60 ℃ for 30 minutes, and fresh vinegar is removed by washing and removing irreversible parts such as old leaves. Cool to. Next, the soybean and fresh vinegar is mixed with 95: 5 and pulverized with a wet mill so that the milled product can be filtered through a 200mesh sieve. The filtrate is adjusted to 9.5Brix in order to improve the taste. Next, 9.5Brix filtrate is put in a pot to remove fishy smell, boiled at 70 ° C. for 3 minutes, and sealed in various packs such as 200ml and 500ml. The sealed product is sterilized in a high-pressure sterilizer at 105 ° C for 15 minutes to prevent corruption and then sold.
상기의 실시예에 의해 제조된 신선초가 함유된 두유를 0~5℃에서 저장하면서 보존성 및 관능상태 등을 테스트 하였다. 관능검사에는 총 50명의 인원이 참여하였으며, 9점 평점법을 이용하였다.The soymilk containing fresh vinegar prepared by the above example was stored at 0-5 ° C., and the preservation and sensory state were tested. A total of 50 people participated in the sensory test and the 9-point scoring method was used.
(표 1)Table 1
본 발명의 실시예에서 제조된 신선초 두유의 관능검사표.Sensory test table of fresh vinegar soy milk prepared in an embodiment of the present invention.
상기 표 1에 나타난 바와 같이 본 발명의 제조방법에 따라 제조된 신선초 두유는 0~5℃에서 제조 후 1주일이 지나도 보존성이 우수한 것으로 나타났으며, 색상, 풍미, 맛의 관능 한계치인 5점을 넘긴 것으로 알 수 있듯이 음용시 맛과 풍미가가 우수한 것으로 나타났다.As shown in Table 1, the fresh vinegar soymilk prepared according to the preparation method of the present invention was found to have excellent preservation even after one week after the preparation at 0-5 ° C., and the sensory limit of color, flavor, and taste was 5 points. As you can see, the taste and flavor were excellent when drinking.
상기 본 발명은 비타민, 미네랄, 엽록소, 게르마늄 및 섬유질이 풍부한 신선초를 녹즙이나 건강식품이 아닌 기호식품인 두유로 섭취할 수 있게 개발되어 국민건강 증진에 이바지할 수 있게 되었다.The present invention has been developed to be able to take vitamins, minerals, chlorophyll, germanium, and fiber-rich fresh vinegar as soy milk, not green juice or health food, but contribute to the improvement of national health.
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