KR101364424B1 - Garlic healthy food and manufacturing method thereof - Google Patents
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- KR101364424B1 KR101364424B1 KR1020130111836A KR20130111836A KR101364424B1 KR 101364424 B1 KR101364424 B1 KR 101364424B1 KR 1020130111836 A KR1020130111836 A KR 1020130111836A KR 20130111836 A KR20130111836 A KR 20130111836A KR 101364424 B1 KR101364424 B1 KR 101364424B1
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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
- 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
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/20—Agglomerating; Granulating; Tabletting
- A23P10/28—Tabletting; Making food bars by compression of a dry powdered mixture
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- 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
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
본 발명은 마늘을 이용한 건강식품 및 이의 제조방법에 관한 것으로서, 특히 마늘의 영양성분을 간편하고 맛있게 섭취할 수 있도록 하는 건강식품 및 이의 제조방법에 관한 것이다.The present invention relates to a health food using garlic and a method for manufacturing the same, and more particularly, to a health food and a method for manufacturing the same so that the nutrition of garlic can be easily and deliciously eaten.
일반적으로 마늘은 영양성분이 풍부하고 독특한 향이 있어 다양한 요리에 활용되는 식자재이지만, 맛과 향이 다소 맵고 자극적이기 때문에 조리 또는 섭취가 불편하다.In general, garlic is a food ingredient used in various dishes because of its rich nutrients and unique aromas, but it is inconvenient to cook or consume due to its taste and aroma.
한국등록특허 제0415062호는 이러한 마늘을 이용한 식품의 일예를 나타낸다. 이러한 종래 마늘 식품은 마늘의 영양성분을 간편하게 섭취할 수 있도록 마늘을 환의 형태로 제공한다. Korean Patent No. 0415062 shows an example of a food using such garlic. These conventional garlic foods provide garlic in the form of a pill so that the nutrition of garlic can be easily consumed.
그런데, 이러한 마늘 환의 경우 영양성분이 풍부한 외피를 다 벗겨낸 후 마늘을 가공하기 때문에 영양분의 손실이 많다. 또한 마늘과 한약재의 맛이 서로 충분히 섞이지 못하여 균일한 맛을 내기 어려운 단점이 있다.By the way, in the case of these garlic rings peeled off the outer shell rich in nutrients, there is a lot of loss of nutrients because garlic is processed. In addition, there is a disadvantage that the taste of garlic and herbal medicine is not sufficiently mixed with each other to produce a uniform taste.
본 발명은 상기한 바와 같은 문제점을 해결하기 위해 이루어진 것으로서, 본 발명의 목적은 맛과 향이 맵고 자극적인 마늘을 사용하여 고소하고 향긋한 환을 제조함으로써, 마늘의 영양성분을 쉽고 간편하게 섭취할 수 있는 건강식품을 제공하는 데 있다.The present invention has been made to solve the problems as described above, the object of the present invention is to produce a savory and aromatic ring using garlic spicy and stimulating taste, scent that can easily and easily ingest the nutrients of garlic It is to provide food.
상기 목적을 달성하기 위한 본 발명에 의한 건강식품의 제조방법은 마늘을 세척하는 세척 단계와, 세척된 마늘을 쪄서 익히는 증숙 단계와, 익힌 마늘을 건조시키는 건조 단계와, 건조된 마늘을 분쇄하여 마늘 분말을 제조하는 분쇄 단계와, 상기 마늘 분말을 한약재와 혼합하여 환으로 제조하는 혼합 단계를 포함한다.Method for producing a health food according to the present invention for achieving the above object is a washing step for washing garlic, steaming step of steaming the washed garlic, drying step of drying the cooked garlic, crushed dried garlic garlic And a grinding step of preparing a powder, and a mixing step of mixing the garlic powder with a herbal medicine to produce a ring.
증숙 단계에서는 세척된 마늘을 90 내지 100℃에서 50 내지 70 분 동안 찔 수 있다.In the steaming step, the washed garlic can be steamed at 90-100 ° C. for 50-70 minutes.
증숙 단계에서는 세척된 마늘을 황기, 당귀, 용아초, 하수오, 진피, 사인, 생강, 가시오가피 및 갈근을 포함하는 부재료를 물에 넣어 끓여 만든 증기로 찔 수 있다.In the steaming stage, the washed garlic can be steamed by steaming boiled subsidiary materials including Astragalus, Angelica, Yongacho, Sewage, Dermis, Cod, Ginger, Prickly Pear and Brown Root.
건조 단계에서는 익힌 마늘을 50 내지 60℃에서 8 내지 10 시간 동안 건조시킬 수 있다.In the drying step, the cooked garlic may be dried at 50 to 60 ℃ for 8 to 10 hours.
한약재는 산수유, 두충, 구기자, 대추, 토사자, 오미자, 맥문동, 부추씨 및 황정을 포함할 수 있다.Herbal medicines may include cornus, tofu, wolfberry, jujube, earthenware, schisandra, macmundong, leek seed and yellow apple.
본 발명에 의한 건강식품의 제조방법에 의하면, 맛과 향이 맵고 자극적인 마늘을 사용하여 고소하고 향긋한 환을 제조함으로써, 마늘의 영양성분을 쉽고 간편하게 섭취할 수 있는 효과가 있다.According to the manufacturing method of the health food according to the present invention, by producing a savory and aromatic ring using garlic spicy and stimulating, the nutritional component of garlic can be easily and simply ingested.
본 발명에 의한 건강식품의 제조방법에 의하면, 영양성분이 풍부한 마늘의 껍질까지 거부감 없이 섭취할 수 있는 효과가 있다.According to the method for producing a health food according to the present invention, even the skin of garlic rich in nutrients can be ingested without objection.
도 1은 본 발명의 실시예에 의한 건강식품의 제조방법을 나타내는 순서도이다.
도 2는 본 발명의 실시예에 의한 건강식품의 관능평가 결과를 나타낸 도표이다.1 is a flow chart showing a manufacturing method of a health food according to an embodiment of the present invention.
Figure 2 is a chart showing the results of sensory evaluation of health food according to an embodiment of the present invention.
이하, 첨부된 도면을 참조하여 본 발명의 바람직한 실시예를 상세히 설명한다. 이 때, 첨부된 도면에서 동일한 구성 요소는 가능한 동일한 부호로 나타내고 있음에 유의한다. 또한, 본 발명의 요지를 흐리게 할 수 있는 공지 기능 및 구성에 대한 상세한 설명은 생략할 것이다. 마찬가지 이유로 첨부 도면에 있어서 일부 구성요소는 과장되거나 생략되거나 개략적으로 도시되었다.
Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. Note that, in the drawings, the same components are denoted by the same reference symbols as possible. Further, the detailed description of known functions and configurations that may obscure the gist of the present invention will be omitted. For the same reason, some of the components in the drawings are exaggerated, omitted, or schematically illustrated.
도 1은 본 발명의 실시예에 의한 건강식품의 제조방법을 나타내는 순서도이다.1 is a flow chart showing a manufacturing method of a health food according to an embodiment of the present invention.
도시된 바와 같이, 본 발명의 실시예에 의한 건강식품의 제조방법은 세척 단계(S100)와, 증숙 단계(S200)와, 건조 단계(S300)와, 분쇄 단계(S400)와, 혼합 단계(S500)를 포함한다.As shown, the health food manufacturing method according to an embodiment of the present invention washing step (S100), steaming step (S200), drying step (S300), grinding step (S400), mixing step (S500) ).
세척 단계(S100)에서는 마늘을 세척한다. 세척 단계(S100)에서는 마늘의 껍질은 제거하지 않고 껍질에 묻어있는 흙과 이물질들을 제거하도록 한다. 흐르는 담수로 마늘을 껍질 채로 문질러 닦아 더러움을 깨끗이 제거하도록 한다.In the washing step (S100) to wash the garlic. In the cleaning step (S100) to remove the dirt and dirt on the shell without removing the peel of garlic. Rub the garlic off with fresh running water to remove the dirt.
증숙 단계(S200)에서는 세척 단계(S100)에서 세척된 마늘을 쪄서 익힌다. 마늘을 물에 넣어 끓이지 않고 고온의 증기로 마늘을 찌기 때문에 끓는 물의 요동에 의한 마늘의 파손이 방지되며, 물에 의한 접촉이 최소화되므로 마늘 내부의 영양성분이 물에 우러나오지 않고 마늘 내부에 그대로 있게 되어 영양성분의 손실이 방지된다. 보다 구체적으로, 증숙 단계(S200)에서는 마늘이 파손되지 않도록 마늘을 증숙기에 가지런히 적층한 후, 90 내지 100℃에서 50 내지 70 분 동안 증기로 찐다. 90℃ 미만의 온도에서 마늘을 찌는 경우에는 마늘이 익는 데에 과도한 시간이 걸리게 되어 영양성분의 파괴가 일어날 수 있다. 100℃를 초과하는 온도에서 마늘을 찌는 경우에는 마늘이 터지거나 갈라지는 등 파손되어 맛과 향이 손실될 수 있다. 가장 바람직하게는 90 내지 100℃의 온도에서 마늘을 찌는 것이 마늘의 외형 파손을 방지하면서도 영양소의 과도한 손실없이 마늘이 충분히 익을 수 있다. 이러한 온도 범위에서 마늘이 충분히 익기까지는 약 50 내지 70 분이 걸리게 되며, 가장 바람직하게는 1시간 동안 찌도록 한다.Steaming step (S200) to steam and wash the washed garlic in the washing step (S100). Since garlic is steamed with hot steam without boiling it in water, it prevents the breakage of garlic due to fluctuations in boiling water and minimizes contact with water, so that the nutrients inside garlic do not appear in the water and remain inside the garlic. This prevents loss of nutrients. More specifically, in the steaming step (S200), the garlic is stacked neatly in the steamer so that the garlic is not broken, and then steamed at 90 to 100 ° C. for 50 to 70 minutes. Steaming garlic at temperatures below 90 ° C may take excessive time for the garlic to ripen, resulting in the destruction of nutrients. Steaming garlic at temperatures above 100 ° C may cause the garlic to burst or crack, resulting in loss of taste and aroma. Most preferably, steaming garlic at a temperature of 90 to 100 ° C. prevents the appearance of garlic from breaking, while the garlic can be sufficiently ripe without excessive loss of nutrients. In this temperature range, it takes about 50 to 70 minutes for the garlic to fully ripen, most preferably steamed for 1 hour.
한편 증숙 단계(S200)에서 마늘을 찌기 위한 증기는 황기, 당귀, 용아초, 하수오, 진피, 사인, 생강, 가시오가피 및 갈근을 포함하는 부재료를 끓여서 나오는 증기를 사용하도록 한다. 부재료는 물에 넣고 160 내지 200분 동안 미리 끓여서 부재료의 유효 성분이 물에 충분히 우러나오도록 하여, 증기에 유효성분이 포함될 수 있도록 한다. 부재료의 유효성분이 포함된 증기로 마늘을 찌면, 부재료의 향신성분 때문에 향긋한 내음이 나도록 마늘을 찔 수 있으며, 증기에 의하여 부재료의 유효성분이 마늘의 내부 깊숙이 배어들 수 있어 영양이 강화될 수 있다.Meanwhile, steam for steaming the steam in the steaming step (S200) is to use steam that boils off raw materials including astragalus, donkey, yongacho, sewage, dermis, cod, ginger, prickly pear and brown root. The subsidiary materials are put into water and boiled for 160 to 200 minutes in advance so that the active ingredients of the subsidiary materials are sufficiently filled with water so that the active ingredients can be included in the steam. When steaming garlic with steam containing the active ingredient of the subsidiary material, the garlic can be steamed to give a sweet smell due to the fragrance ingredient of the subsidiary material, and the active ingredient of the subsidiary material may be soaked deep inside the garlic, thereby enhancing nutrition.
증숙 단계(S200)에서 부재료는 마늘 100 중량부에 대해 황기 10 중량부, 당귀 10 중량부, 용아초 10 중량부, 하수오 10 중량부, 진피 6 중량부, 사인 6 중량부, 생강 6 중량부, 가시오가피 10 중량부, 갈근 6 중량부를 포함하는 것이 바람직하다.In the steaming step (S200), the subsidiary material is based on 100 parts by weight of garlic, 10 parts by weight of astragalus, 10 parts by weight of Angelica, 10 parts by weight of sorghum, 10 parts by weight of sewage, 6 parts by weight of dermis, 6 parts by weight, 6 parts by weight of ginger, It is preferable to include 10 parts by weight, 6 parts by weight of root roots.
황기는 약성이 온화하고 맛이 단 약재이다. 체력을 항진시켜 주는 효능이 있어 예로부터 인삼의 대용으로 많이 사용된 약재이다. 황기가 10 중량부를 초과하여 부재료에 포함되면 마늘의 맛이 지나치게 달게 될 수 있으며, 10 중량부 미만으로 부재료에 포함되면 단맛 가미가 미미할 수 있다.Astragalus is a mild medicinal herb with a mild flavor. It has the effect of improving physical strength, so it has been used as a substitute for ginseng since ancient times. If the sulfur content is included in the subsidiary material in excess of 10 parts by weight, the taste of garlic may be excessively sweet, and the sweet taste may be insignificant when included in the subsidiary material in less than 10 parts by weight.
당귀는 혈액순환, 보혈, 항암, 혈압강하 등의 효능이 있는 약재이며, 피로회복, 설사, 복통, 치통, 요통에 효과가 있으며, 독특한 향이 있으므로 마늘환이 독특한 향이 나도록 향신할 수 있는 효과가 있다. 당귀가 10 중량부를 초과하여 부재료에 포함되면 마늘의 맛이 떫어져 바람직하지 못하며, 10 중량부 미만으로 부재료에 포함되면 향신이 부족할 수 있다.Angelica is effective in blood circulation, blood, anti-cancer, lowering blood pressure, etc. It is effective for fatigue, diarrhea, abdominal pain, toothache, low back pain, and has a unique fragrance so that the garlic pill can be scented to have a unique scent. If the Angelica is contained in the subsidiary material in excess of 10 parts by weight, the taste of garlic is not preferred, and when included in the subsidiary material in less than 10 parts by weight, the flavor may be insufficient.
용아초는 각종 출혈 증상에 이용되는 한방 지혈제이며, 만성인두염, 설사, 간장통, 신장결석, 담석증에도 효능이 있다. 맛은 약간 쓰며 특이한 냄새가 나서 독특한 향을 부가할 수 있다. 용아초가 10 중량부를 초과하여 부재료에 포함되면 마늘의 맛이 씁쓸하게 될 수 있으며, 10 중량부 미만으로 부재료에 포함되면 가향 효과가 미미할 수 있다.Yongacho is a herbal hemostatic agent used for various bleeding symptoms, and is effective in chronic pharyngitis, diarrhea, liver pain, kidney stones, and cholelithiasis. The taste is slightly bitter and has an unusual smell that can add a distinctive aroma. If the vinegar is included in the subsidiary material in excess of 10 parts by weight, the taste of garlic may be bitter, and when it is included in the subsidiary material in less than 10 parts by weight, the fragrance effect may be insignificant.
하수오는 따뜻한 성질로 기운을 보할 수 있으며, 강장, 강정, 양혈(養血), 보간, 거풍, 소종의 효능이 있다. 또한, 신체허약, 요통, 동맥경화, 고혈압, 만성간염, 결핵성 임파선염, 장염, 변비 등의 증상에 효과가 있으며, 머리가 허해서 생기는 눈의 어지러움을 완화할 수 있다. 하수오가 10 중량부를 초과하여 부재료에 포함되면 쓴맛이 지나치게 될 수 있으며, 10 중량부 미만으로 부재료에 포함되면 강장효과가 미미할 수 있다.Sewage is a warm nature to keep the energy, tonic, gangjeong, Yang blood (養血), interpolation, feng shui, swelling is effective. In addition, it is effective for symptoms such as physical weakness, low back pain, arteriosclerosis, high blood pressure, chronic hepatitis, tuberculous lymphadenitis, enteritis, constipation, and can relieve eye dizziness caused by the head. When sewage is included in the subsidiary material in excess of 10 parts by weight, the bitter taste may be excessive. When the sewage is included in the subsidiary material in less than 10 parts by weight, the tonic effect may be insignificant.
진피는 귤의 껍질을 말린 것이며, 소화촉진, 거담, 항궤양, 항위액분비, 항균작용을 한다. 진피가 6 중량부를 초과하여 부재료에 포함되면 맛이 시어질 수 있으며, 6 중량부 미만으로 부재료에 포함되면 가향 효과가 미미할 수 있다.The dermis is dried skin of tangerine and promotes digestion, expectoration, anti-ulcer, anti-gastric secretion, and antibacterial activity. If the dermis is included in the subsidiary material in excess of 6 parts by weight, the taste may be sour, and if it is included in the subsidiary material in less than 6 parts by weight, the flavoring effect may be insignificant.
사인은 생강과의 약재로, 맛이 강하며 따뜻한 성질을 가지고 있다. 소화불량, 구토 등에 효능이 있으며, 식욕증진효과가 현저하다. 사인이 6 중량부를 초과하여 부재료에 포함되면 마늘의 맛이 씁쓸하게 될 수 있으며, 6 중량부 미만으로 부재료에 포함되면 가향 효과가 미미할 수 있다.Sine is a medicinal herb that is strong in flavor and warm. Efficacy in indigestion, vomiting, and appetite enhancing effect is remarkable. If the signature is more than 6 parts by weight contained in the subsidiary material, the taste of garlic may be bitter, and if less than 6 parts by weight is included in the subsidiary material, the flavor may be insignificant.
생강은 향신의 효과가 강하며, 오한, 발열, 두통, 구토, 가래에 효과가 있고, 복통설사에도 효능이 있다. 생강은 6 중량부를 초과하여 부재료에 포함되면 마늘의 맛이 씁쓸하게 될 수 있으며, 6 중량부 미만으로 부재료에 포함되면 향신 효과가 미미할 수 있다.Ginger has a strong effect of spices, chills, fever, headache, vomiting, sputum, and is effective for abdominal pain diarrhea. When ginger is included in the subsidiary material in excess of 6 parts by weight, the taste of garlic may be bitter, and when it is included in the subsidiary material in less than 6 parts by weight, the flavoring effect may be insignificant.
가시오가피는 신경통, 관절염, 고혈압, 신경쇠약, 당뇨 및 강장에 효능이 있다. 가시오가피가 10 중량부를 초과하여 부재료에 포함되면 마늘의 맛이 씁쓸하게 될 수 있으며, 10 중량부 미만으로 부재료에 포함되면 강장효과가 미미할 수 있다.It is effective in neuralgia, arthritis, high blood pressure, nervous breakdown, diabetes and tonic. If it is contained in the subsidiary material in excess of 10 parts by weight, the taste of garlic may be bitter, and when it is included in the subsidiary material in less than 10 parts by weight, the tonic effect may be minimal.
갈근은 냄새가 없고 맛이 맵다. 열을 내려 고열, 두통을 치료하고 갈증을 멎게 하며, 소화불량, 빈혈, 이질, 복통, 술독, 감기, 구토에 효과가 있고 소화를 돕는다. 갈근이 6 중량부를 초과하여 부재료에 포함되면 마늘의 맛이 씁쓸하게 될 수 있으며, 6 중량부 미만으로 부재료에 포함되면 가미 효과가 미미할 수 있다.Brown root has no smell and tastes spicy. Lowers the fever and treats high fever, headaches and thirst, and is effective against indigestion, anemia, dysentery, abdominal pain, alcoholism, colds and vomiting and helps digestion. If the weight of the root is greater than 6 parts by weight included in the subsidiary material, the taste of garlic may be bitter, and when included in the subsidiary materials in less than 6 parts by weight may have a negligible effect.
건조 단계(S300)에서는 증숙 단계(S200)에서 익힌 마늘을 건조시킨다. 건조는 50 내지 60℃에서 8 내지 10 시간 동안 이루어지며, 열풍으로 건조시키는 것이 마늘의 파손을 방지할 수 있으므로 바람직하다. 50℃ 미만의 온도에서 건조시키면 마늘이 내부까지 건조되기가 어려우며, 장시간의 열풍 건조로 인하여 변질되기 쉽다. 60℃를 초과하는 온도에서 건조시키면 마늘의 내부에 비하여 표면의 건조가 과도하게 되어 마늘이 쉽게 파손될 수 있다. 가장 바람직하게는 50 내지 60℃의 온도로 열풍 건조하는 것이 마늘의 파손을 방지하면서도 내부까지 골고루 건조시킬 수 있으므로, 후술하는 분쇄 단계(S400)에서 마늘의 분말화가 용이하다. 이러한 온도 범위에서 마늘이 충분히 건조되기까지는 약 8 내지 10 시간이 걸리게 된다.In the drying step (S300) to dry the garlic cooked in the steaming step (S200). The drying is performed at 50 to 60 ° C. for 8 to 10 hours, and drying with hot air is preferable because it can prevent breakage of garlic. When dried at a temperature of less than 50 ℃ garlic is difficult to dry to the inside, and is prone to deterioration due to prolonged hot air drying. Drying at a temperature exceeding 60 ℃ excessive drying of the surface compared to the inside of the garlic can easily break the garlic. Most preferably, the hot air drying at a temperature of 50 to 60 ℃ can be evenly dried to the inside while preventing the breakage of garlic, it is easy to powder the garlic in the grinding step (S400) to be described later. It takes about 8 to 10 hours for the garlic to dry sufficiently in this temperature range.
분쇄 단계(S400)에서는 건조 단계(S300)에서 건조된 마늘을 분쇄하여 마늘 분말을 제조한다. 이때, 마늘의 껍질까지 모두 분쇄하여 고운 분말로 만들게 되므로, 마늘의 껍질을 거부감 없이 모두 섭취할 수 있는 효과가 있다.In the grinding step (S400) to crush the garlic dried in the drying step (S300) to prepare a garlic powder. At this time, all the shells of garlic are pulverized to make a fine powder, so there is an effect that you can take all of the peels of garlic without rejection.
마늘은 강장과 항암의 효능이 있으며, 비타민 B1, 비타민 B2, 비타민 C, 칼슘, 철, 인, 아연, 셀레늄, 알리신 등 다양한 영양소를 포함하며, 줄기부터 껍질까지 모든 부분에 걸쳐 영양이 풍부하다. 특히 가공 중에 껍질 채로 마늘을 가공하게 되면 마늘 내부의 유효성분이 외부로 손실되는 것을 방지할 수 있어 바람직하지만, 껍질의 질감이 좋지 않아 섭취시 어려움이 있다. 본 발명은 이러한 마늘의 껍질까지 모두 섭취할 수 있도록 마늘을 통째로 분말화하여 환의 형태로 제조하기 때문에, 영양성분이 풍부한 마늘의 모든 부분을 이질감 없이 간편하게 섭취할 수 있으며 가공 중에 영양성분이 마늘 외부로 손실되는 것을 방지할 수 있다.Garlic has tonic and anti-cancer effects, and contains various nutrients such as vitamin B1, vitamin B2, vitamin C, calcium, iron, phosphorus, zinc, selenium, and allicin. Particularly, when garlic is processed while peeling, it is preferable to prevent the loss of active ingredients inside the garlic to the outside. The present invention is to make all the parts of the garlic rich in nutrients, so that you can ingest all the skin of the garlic to make it in the form of a pill, you can easily take all the parts of garlic rich in nutrients and the nutrients to the outside during processing The loss can be prevented.
혼합 단계(S500)에서는 분쇄 단계(S400)에서 제조된 마늘 분말을 한약재와 혼합하여 환 형태의 건강식품인 마늘환으로 제조한다. 마늘 분말과 혼합되는 한약재는 산수유, 두충, 구기자, 대추, 토사자, 오미자, 맥문동, 부추씨 및 황정을 포함할 수 있다. 이러한 한약재는 마늘의 매운맛을 더욱 줄여주고, 마늘을 오랜 기간 섭취할 때에 시력 저하가 오거나 속이 쓰리는 등의 부작용을 방지할 수 있는 효과가 있다.In the mixing step (S500) by mixing the garlic powder prepared in the crushing step (S400) with the herbal medicine to prepare a garlic ring of the health food in the form of a ring. Herbal medicines mixed with garlic powder may include cornus, tofu, wolfberry, jujube, earth and sand, schisandra chinensis, macmundong, leek seed and yellow apple. Such herbal medicine further reduces the spicy taste of garlic, and has the effect of preventing side effects such as deterioration of vision or soreness when ingesting garlic for a long time.
보다 구체적으로, 혼합 단계(S500)에서 혼합되는 한약재는 한약재 분말의 형태로 투입되거나, 한약재 엑기스의 형태로 투입될 수 있다. 한약재 분말은 한약재를 150 내지 250 메쉬의 크기로 분쇄하여 파우더화한 것이며, 한약재 엑기스는 한약재를 분쇄하여 분말로 만든 뒤 중탕하여 제조한 것이다. 한약재를 분말로 만들거나, 분말을 중탕하게 되면 찌꺼기가 생기지 않게 되므로 재료를 효율적으로 사용할 수 있어 바람직하다. 가장 바람직하게는, 한약재를 분말의 형태로 혼합시키는 것이 한약재를 모두 섭취할 수 있으므로 바람직하다. 마늘 분말과 혼합될 한약재는 마늘 분말 100 중량부에 대해 산수유 13.3 중량부, 두충 8.3 중량부, 구기자 8.3 중량부, 대추 8.3 중량부, 토사자 8.3 중량부, 오미자 5 중량부, 맥문동 5 중량부, 부추씨 5 중량부, 황정 5 중량부를 포함할 수 있다.More specifically, the herbal medicines mixed in the mixing step (S500) may be added in the form of herbal medicine powder, or may be added in the form of herbal medicine extract. The herbal medicine powder is powdered by pulverizing the herbal medicine to a size of 150 to 250 mesh, the herbal medicine extract is prepared by pulverizing the herbal medicine powder and then water bath. If the herbal medicine is made of powder or the powder is soaked, no residue is generated, so it is preferable to use the material efficiently. Most preferably, mixing the herbal medicine in the form of a powder is preferred because it can ingest all of the herbal medicine. Chinese herbal medicine to be mixed with garlic powder is 13.3 parts by weight of corn oil, 8.3 parts by weight, 8.3 parts by weight of goji berries, 8.3 parts by weight of jujube, 8.3 parts by weight of earthenware, 5 parts by weight of Schisandra chinensis, 5 parts by weight of Macmundong, leek It may include 5 parts by weight of seeds, 5 parts by weight of sulfur.
한약재를 분말의 형태로 혼합시킬 경우에는, 법제한 한약재를 개별적으로 분쇄한 후, 분쇄된 개별 재료들을 모아 다시 분쇄시켜 한약재가 서로 골고루 혼합되도록 한다.In the case of mixing the herbal medicine in the form of powder, the pulverized herbal medicines are separately pulverized, and then the pulverized individual materials are collected and pulverized again so that the herbal medicines are evenly mixed with each other.
한편, 제조된 한약재 엑기스는 8 내지 10 ℃에서 13일 내지 15일 동안 숙성된 후 마늘 분말과 혼합될 수 있다. 숙성된 한약재 엑기스는 점도가 증가하므로, 마늘 분말과 혼합하여 환의 형태로 제조하기에 용이하며, 향이 강하지 않고 은은하게 된다. 한약재 엑기스를 8 ℃ 미만의 온도에서 숙성시킬 경우에는 엑기스의 유효성분이 파괴될 우려가 있으며 한약재 고유의 향이 없어질 우려가 있다. 한약재 엑기스를 10 ℃ 초과한 온도에서 숙성시킬 경우에는 변질의 우려가 크다. 가장 바람직하게는 8 내지 10 ℃에서 13일 내지 15일 동안 숙성시키는 것이 엑기스의 점도가 환을 제조하기에 적당하게 되고 한약재의 잔향이 은은하게 되므로 바람직하다. 이때, 15일을 초과하여 숙성시킬 경우에는 엑기스에 결정이 생길 수 있으므로 제조된 환의 씹는 질감이 불량해질 수 있으며, 13일 미만으로 숙성시킬 경우에는 엑기스의 점성이 충분하지 않게 되어 환의 제조 시 반죽성이 불량해질 수 있다. 가장 바람직하게는 한약재 엑기스를 2주 동안 숙성시킨 후 마늘 분말과 혼합하는 것이 환의 형태를 형성하기 용이하므로 바람직하다.Meanwhile, the prepared herbal extract may be aged at 13 to 15 days at 8 to 10 ° C. and then mixed with garlic powder. Aged herbal extract is increased in viscosity, so it is easy to prepare in the form of a ring mixed with garlic powder, the fragrance is not strong and faint. When the medicinal herb extract is aged at a temperature below 8 ° C., the active ingredient of the extract may be destroyed and the inherent flavor of the herbal medicine may be lost. If the medicinal herb extract is aged at a temperature exceeding 10 ° C., there is a great risk of deterioration. Most preferably, aged at 8 to 10 ℃ for 13 to 15 days is preferable because the viscosity of the extract is suitable to prepare the ring and the reverberation of the herbal medicine is soft. At this time, if aged for more than 15 days, crystals may form in the extract, so the chewing texture of the manufactured ring may be poor. This can be bad. Most preferably, the medicinal herb extract is aged for two weeks, and then mixed with garlic powder is preferable since it is easy to form the form of a pill.
혼합 단계(S500)에서는 마늘 분말과 한약재를 혼합하여 환의 형태로 제조할 때에 반죽이 잘 이루어지도록 꿀 또는 올리고당을 첨가할 수 있다. 이때 꿀 또는 올리고당은 고온의 것을 마늘 분말에 직접 첨가하는데, 가장 바람직하게는 꿀 또는 올리고당을 가열한 후, 끓는 상태의 꿀 또는 올리고당에 마늘 분말을 혼합하여, 이를 한약재와 혼합함으로써 환의 형태로 제조하는 것이 혼합물이 골고루 섞여 텁텁함을 줄이고 반죽을 더욱 찰지게 하여 성형성이 좋아지므로 바람직하다.
In the mixing step (S500), when the garlic powder and the herbal medicine is mixed to prepare in the form of a ring, honey or oligosaccharides may be added to make the dough well. At this time, the honey or oligosaccharide is added directly to the garlic powder, which is hot, most preferably, after heating the honey or oligosaccharide, and mixing the garlic powder with boiling honey or oligosaccharides, which is prepared in the form of a pill by mixing with herbal medicine This is preferable because the mixture is evenly mixed to reduce the roughness and make the dough more cold and the moldability is improved.
이하, 본 발명을 실시예에 의하여 더욱 상세히 설명하나, 본 발명의 범위가 실시예에 의해 제한되는 것은 아니다.Hereinafter, the present invention will be described in more detail with reference to Examples, but the scope of the present invention is not limited by Examples.
[실시예][Example]
마늘5kg을 세척한 후 증숙기에 물 20L, 황기 0.5 kg, 당귀 0.5 kg, 용아초 0.5 kg, 하수오 0.5 kg, 진피 0.3 kg, 사인 0.3 kg, 생강 0.3 kg, 가시오가피 0.5 kg 및 갈근 0.3 kg을 넣어 끓이되, 마늘이 물에 닿지 않도록 하여 마늘을 증기로 찐다. 증기의 온도는 90 내지 100 ℃로 유지하며, 약 4시간 쪄서 마늘을 완전히 익힌다. 익힌 마늘을 건조 단계(S300), 분쇄 단계(S400), 혼합 단계(S500)를 거쳐 마늘 건강식품으로 제조한다.After washing 5 kg of garlic, add 20 L of water, 0.5 kg of Astragalus, 0.5 kg of Angelica, 0.5 kg of S. aurea, 0.5 kg of Sewage, 0.3 kg of Dermis, 0.3 kg of Cod, 0.3 kg of Ginger, 0.5 kg of Stalk and 0.3 kg of Root. Do not let the garlic touch the water, but steam the garlic. The temperature of the steam is maintained at 90 to 100 ℃, steamed about 4 hours to fully cook the garlic. Cooked garlic is prepared as a garlic health food through the drying step (S300), grinding step (S400), mixing step (S500).
[비교예 1]Comparative Example 1
마늘 5kg을 세척한 후 증숙기에 물을 붓고 마늘이 물에 닿지 않도록 하여 마늘을 증기로 찐다. 증기의 온도는 90 내지 100 ℃로 유지하며, 약 4시간 쪄서 마늘을 완전히 익힌다. 익힌 마늘을 건조 단계, 분쇄 단계, 혼합 단계를 거쳐 마늘 건강식품으로 제조한다.After washing 5kg of garlic, pour water into the steamer and steam the garlic so that the garlic does not touch the water. The temperature of the steam is maintained at 90 to 100 ℃, steamed about 4 hours to fully cook the garlic. Cooked garlic is prepared as a garlic health food through drying, grinding and mixing.
[비교예 2][Comparative Example 2]
마늘 5kg을 세척한 후, 마늘이 잠기도록 물을 붓고 황기 0.5 kg, 당귀 0.5 kg, 용아초 0.5 kg, 하수오 0.5 kg, 진피 0.3 kg, 사인 0.3 kg, 생강 0.3 kg, 가시오가피 0.5 kg 및 갈근 0.3 kg을 넣은 후 끓여서 마늘을 완전히 익힌다. 익힌 마늘을 건조 단계, 분쇄 단계, 혼합 단계를 거쳐 마늘 건강식품으로 제조한다.After washing 5 kg of garlic, pour water to soak garlic, 0.5 kg of yellow sugar, 0.5 kg of Angelica, 0.5 kg of yongcho, 0.5 kg of sewage, 0.3 kg of dermis, 0.3 kg of ginger, 0.3 kg of ginger, 0.5 kg of thorny skin and 0.3 kg of root After boiling, boil and cook garlic thoroughly. Cooked garlic is prepared as a garlic health food through drying, grinding and mixing.
[비교예 3][Comparative Example 3]
마늘 5kg을 세척한 후, 마늘이 잠기도록 물을 붓고 끓여서 익힌다. 익힌 마늘을 건조 단계, 분쇄 단계, 혼합 단계를 거쳐 마늘 건강식품으로 제조한다. After washing 5kg garlic, pour water to boil garlic and boil and cook. Cooked garlic is prepared as a garlic health food through drying, grinding and mixing.
[비교예 4][Comparative Example 4]
마늘 5kg을 세척한 후 증숙기에 물 20L, 황기 0.5 kg, 당귀 0.5 kg, 용아초 0.5 kg, 하수오 0.5 kg, 진피 0.3 kg, 사인 0.3 kg, 생강 0.3 kg, 가시오가피 0.5 kg 및 갈근 0.3 kg을 넣어 끓이되, 마늘이 물에 닿지 않도록 하여 마늘을 증기로 찐다. 증기의 온도는 90 내지 100 ℃로 유지하며, 약 4시간 쪄서 마늘을 완전히 익힌다. 익힌 마늘을 건조 단계 분쇄 단계를 거쳐 마늘 분말로 만든다. 마늘 분말과 혼합 단계의 한약재 엑기스를 혼합한 후 상온의 꿀을 투입하여 마늘 건강식품으로 제조한다.
After washing 5 kg of garlic, add 20 L of water, 0.5 kg of Astragalus, 0.5 kg of Angelica, 0.5 kg of Yong-Acho, 0.5 kg of Sewage, 0.3 kg of Dermis, 0.3 kg of Cod, 0.3 kg of Ginger, 0.5 kg of Stalk and 0.3 kg of Root. Do not let the garlic touch the water, but steam the garlic. The temperature of the steam is maintained at 90 to 100 ℃, steamed about 4 hours to fully cook the garlic. Cooked garlic is dried and ground to a garlic powder. After mixing the garlic powder and the medicinal herb extract in the mixing step, the honey at room temperature is added to prepare garlic health food.
도 2는 실시예와 비교예 1 내지 4의 관능평가 결과를 나타낸 것이다.Figure 2 shows the sensory evaluation results of Examples and Comparative Examples 1 to 4.
관능평가를 위하여, 실시예와 비교예 1내지 4의 식품을 관능검사요원 20명(남녀 각각 10명)이 5점 척도법에 의하여 텁텁함, 고소함, 씁쓸함을 평가하였다.For sensory evaluation, twenty sensory inspectors (10 men and women each) of the foods of Examples and Comparative Examples 1 to 4 evaluated the toughness, sue, bitterness by the 5-point scale method.
도시된 바와 같이, 황기, 당귀, 용아초, 하수오, 진피, 사인, 생강, 가시오가피 및 갈근을 포함하는 부재료를 끓여 만든 증기로 마늘을 쪄낸 실시예는 텁텁함이 적고 고소함이 우수하다. 순수한 물을 끓여 만든 증기로 마늘을 쪄낸 비교예 1은 실시예에 비하여 씁쓸함은 줄어들지만 고소함이 적은 것으로 나타났다. 황기, 당귀, 용아초, 하수오, 진피, 사인, 생강, 가시오가피 및 갈근을 포함하는 부재료를 마늘과 함께 끓인 비교예 2는 실시예에 비하여 씁쓸함이 매우 증가되는 것으로 나타났다. 순수한 물에 마늘을 넣고 끓인 비교예 3은 실시예에 비하여 고소함이 적은 것으로 나타났다. 상온의 꿀을 투입하여 제조한 비교예 4는 실시예에 비하여 텁텁함이 증가되는 것으로 나타났다.
As shown, the embodiment boiled garlic with steam made by boiling the raw materials, including Astragalus, Angelica, yongcho, sewage, dermis, cod, ginger, thorny goose and brown roots is less stubborn and excellent in sue. Comparative Example 1, which boiled garlic with steam made by boiling pure water, was found to have less bitterness but less bitterness than the example. Comparative Example 2, which boiled the subsidiary materials including Astragalus, Angelica, Yong-Acho, Sewao, Dermis, Cod, Ginger, Prickly Pear and Brown Root with Garlic, was found to have a very increased bitterness compared to Examples. Comparative Example 3, which boiled garlic in pure water, showed less susceptibility than the Example. Comparative Example 4 prepared by adding honey at room temperature was found to increase the stubbornness compared to the Example.
한편, 본 명세서와 도면에 개시된 본 발명의 실시예들은 본 발명의 기술 내용을 쉽게 설명하고 본 발명의 이해를 돕기 위해 특정 예를 제시한 것일 뿐이며, 본 발명의 범위를 한정하고자 하는 것은 아니다. 여기에 개시된 실시예들 이외에도 본 발명의 기술적 사상에 바탕을 둔 다른 변형예들이 실시 가능하다는 것은 본 발명이 속하는 기술 분야에서 통상의 지식을 가진 자에게 자명한 것이다.It should be noted that the embodiments of the present invention disclosed in the present specification and drawings are only illustrative of the present invention in order to facilitate the understanding of the present invention and are not intended to limit the scope of the present invention. It will be apparent to those skilled in the art that other modifications based on the technical idea of the present invention are possible in addition to the embodiments disclosed herein.
Claims (6)
세척된 마늘을 쪄서 익히는 증숙 단계와,
익힌 마늘을 건조시키는 건조 단계와,
건조된 마늘을 분쇄하여 마늘 분말을 제조하는 분쇄 단계와,
상기 마늘 분말을 한약재와 혼합하여 환으로 제조하는 혼합 단계를 포함하며,
상기 증숙 단계는 황기, 당귀, 용아초, 하수오, 진피, 사인, 생강, 가시오가피 및 갈근을 포함하는 부재료를 물에 넣어 끓여 만든 증기로 상기 세척된 마늘을 찌는 것을 특징으로 하는 건강식품 제조방법.A washing step for washing garlic,
Steaming step of steaming washed garlic,
A drying step of drying the cooked garlic,
A grinding step of preparing garlic powder by grinding dried garlic;
Mixing the garlic powder with the herbal medicines and comprises a mixing step of producing a ring,
The steaming step is a health food manufacturing method characterized in that steaming the washed garlic with steam made by boiling the subsidiary materials, including Astragalus, Angelica, Yongacho, Sewage, dermis, cod, ginger, spiny skin and brown roots.
상기 증숙 단계는
상기 세척된 마늘을 90 내지 100℃에서 50 내지 70 분 동안 찌는 것을 특징으로 하는 건강식품 제조방법.The method of claim 1,
The steaming step
Health food manufacturing method characterized in that the steamed washed garlic for 50 to 70 minutes at 90 to 100 ℃.
상기 건조 단계는
상기 익힌 마늘을 50 내지 60℃에서 8 내지 10 시간 동안 건조시키는 것을 특징으로 하는 건강식품 제조방법.The method of claim 1,
The drying step
The cooked garlic is health food manufacturing method, characterized in that for drying for 8 to 10 hours at 50 to 60 ℃.
상기 한약재는 산수유, 두충, 구기자, 대추, 토사자, 오미자, 맥문동, 부추씨 및 황정을 포함하는 것을 특징으로 하는 건강식품 제조방법.The method of claim 1,
The herbal medicine is a healthy food manufacturing method comprising a cornus, tofu, gojija, jujube, earthenware, Schisandra chinensis, Macmun-dong, leek seed and yellow jung.
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