KR102335088B1 - Method for manufacturing superfood power - Google Patents
Method for manufacturing superfood power Download PDFInfo
- Publication number
- KR102335088B1 KR102335088B1 KR1020210083554A KR20210083554A KR102335088B1 KR 102335088 B1 KR102335088 B1 KR 102335088B1 KR 1020210083554 A KR1020210083554 A KR 1020210083554A KR 20210083554 A KR20210083554 A KR 20210083554A KR 102335088 B1 KR102335088 B1 KR 102335088B1
- Authority
- KR
- South Korea
- Prior art keywords
- superfood
- powder
- leaves
- lemon
- steam
- Prior art date
Links
- 238000000034 method Methods 0.000 title claims abstract description 25
- 238000004519 manufacturing process Methods 0.000 title claims description 8
- 239000000843 powder Substances 0.000 claims abstract description 29
- 235000015097 nutrients Nutrition 0.000 claims abstract description 20
- 240000005979 Hordeum vulgare Species 0.000 claims abstract description 19
- 235000007340 Hordeum vulgare Nutrition 0.000 claims abstract description 19
- 230000006378 damage Effects 0.000 claims abstract description 16
- 244000025254 Cannabis sativa Species 0.000 claims abstract description 13
- 240000007124 Brassica oleracea Species 0.000 claims abstract description 11
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 claims abstract description 11
- 235000012766 Cannabis sativa ssp. sativa var. sativa Nutrition 0.000 claims abstract description 11
- 235000012765 Cannabis sativa ssp. sativa var. spontanea Nutrition 0.000 claims abstract description 11
- 235000009120 camo Nutrition 0.000 claims abstract description 11
- 235000005607 chanvre indien Nutrition 0.000 claims abstract description 11
- 239000011487 hemp Substances 0.000 claims abstract description 11
- 235000007319 Avena orientalis Nutrition 0.000 claims abstract description 10
- 244000075850 Avena orientalis Species 0.000 claims abstract description 10
- 235000011299 Brassica oleracea var botrytis Nutrition 0.000 claims abstract description 10
- 240000003259 Brassica oleracea var. botrytis Species 0.000 claims abstract description 10
- 235000009337 Spinacia oleracea Nutrition 0.000 claims abstract description 10
- 238000001035 drying Methods 0.000 claims abstract description 10
- 238000000227 grinding Methods 0.000 claims abstract description 8
- 244000269722 Thea sinensis Species 0.000 claims abstract description 7
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 claims abstract description 6
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 claims abstract description 6
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 6
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 6
- 244000000626 Daucus carota Species 0.000 claims abstract description 6
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 6
- 240000000759 Lepidium meyenii Species 0.000 claims abstract description 6
- 235000000421 Lepidium meyenii Nutrition 0.000 claims abstract description 6
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims abstract description 6
- 240000003768 Solanum lycopersicum Species 0.000 claims abstract description 6
- 244000299461 Theobroma cacao Species 0.000 claims abstract description 6
- 235000005764 Theobroma cacao ssp. cacao Nutrition 0.000 claims abstract description 6
- 235000005767 Theobroma cacao ssp. sphaerocarpum Nutrition 0.000 claims abstract description 6
- 235000001046 cacaotero Nutrition 0.000 claims abstract description 6
- 239000001511 capsicum annuum Substances 0.000 claims abstract description 6
- 235000004426 flaxseed Nutrition 0.000 claims abstract description 6
- 235000012902 lepidium meyenii Nutrition 0.000 claims abstract description 6
- 238000012545 processing Methods 0.000 claims abstract description 6
- 235000005254 Allium ampeloprasum Nutrition 0.000 claims abstract description 5
- 240000006108 Allium ampeloprasum Species 0.000 claims abstract description 5
- 244000144725 Amygdalus communis Species 0.000 claims abstract description 5
- 235000017647 Brassica oleracea var italica Nutrition 0.000 claims abstract description 5
- 235000012905 Brassica oleracea var viridis Nutrition 0.000 claims abstract description 5
- 235000020224 almond Nutrition 0.000 claims abstract description 5
- 235000009569 green tea Nutrition 0.000 claims abstract description 5
- 235000007558 Avena sp Nutrition 0.000 claims abstract description 4
- 244000300264 Spinacia oleracea Species 0.000 claims abstract description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 38
- 235000005979 Citrus limon Nutrition 0.000 claims description 27
- 244000131522 Citrus pyriformis Species 0.000 claims description 27
- 230000008569 process Effects 0.000 claims description 17
- 239000007864 aqueous solution Substances 0.000 claims description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 239000000243 solution Substances 0.000 claims description 6
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 5
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 5
- 244000082204 Phyllostachys viridis Species 0.000 claims description 5
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 5
- 239000011425 bamboo Substances 0.000 claims description 5
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 claims description 4
- 244000221633 Brassica rapa subsp chinensis Species 0.000 claims description 4
- 238000005507 spraying Methods 0.000 claims description 4
- 235000019224 Camellia sinensis var Qingmao Nutrition 0.000 claims description 3
- 230000032683 aging Effects 0.000 claims description 3
- 235000020339 pu-erh tea Nutrition 0.000 claims description 3
- 239000011259 mixed solution Substances 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 235000013616 tea Nutrition 0.000 abstract description 2
- 240000008100 Brassica rapa Species 0.000 abstract 1
- 235000011292 Brassica rapa Nutrition 0.000 abstract 1
- 240000006240 Linum usitatissimum Species 0.000 abstract 1
- 235000004431 Linum usitatissimum Nutrition 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 11
- 241000219315 Spinacia Species 0.000 description 7
- 235000005135 Micromeria juliana Nutrition 0.000 description 6
- 241000246354 Satureja Species 0.000 description 6
- 235000007315 Satureja hortensis Nutrition 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 6
- 230000001953 sensory effect Effects 0.000 description 6
- 235000013339 cereals Nutrition 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 238000001914 filtration Methods 0.000 description 3
- 235000013311 vegetables Nutrition 0.000 description 3
- 240000002727 Fimbristylis littoralis Species 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 235000021384 green leafy vegetables Nutrition 0.000 description 2
- 238000007602 hot air drying Methods 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 235000014571 nuts Nutrition 0.000 description 2
- 239000007921 spray Substances 0.000 description 2
- 238000010025 steaming Methods 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 240000002900 Arthrospira platensis Species 0.000 description 1
- 235000016425 Arthrospira platensis Nutrition 0.000 description 1
- 240000006914 Aspalathus linearis Species 0.000 description 1
- 240000006162 Chenopodium quinoa Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000234435 Lilium Species 0.000 description 1
- 235000004347 Perilla Nutrition 0.000 description 1
- 244000124853 Perilla frutescens Species 0.000 description 1
- 235000003650 acai Nutrition 0.000 description 1
- 235000021302 avocado oil Nutrition 0.000 description 1
- 239000008163 avocado oil Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000020113 brazil nut Nutrition 0.000 description 1
- 235000020235 chia seed Nutrition 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 235000020415 coconut juice Nutrition 0.000 description 1
- 235000019864 coconut oil Nutrition 0.000 description 1
- 239000003240 coconut oil Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000021388 linseed oil Nutrition 0.000 description 1
- 239000000944 linseed oil Substances 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 238000002203 pretreatment Methods 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 229940082787 spirulina Drugs 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
Images
Classifications
-
- 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
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- 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
- 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
- A23V2300/10—Drying, dehydrating
-
- 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
Landscapes
- 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)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
본 발명은 슈퍼푸드 분말의 제조방법에 관한 것으로, 더욱 상세하게는 슈퍼푸드를 저온건조, 스팀처리, 1차 덖음, 분쇄 및 2차 덖음함으로써, 영양소 파괴가 최소화되고 풋내가 제거된 슈퍼푸드 분말의 제조방법에 관한 것이다. The present invention relates to a method for producing superfood powder, and more particularly, by drying superfood at low temperature, steaming, first roasting, grinding and second roasting, nutrient destruction is minimized and green smell is removed. It relates to a manufacturing method.
슈퍼푸드(superfood)란 영양 연구 분야의 세계적 권위자인 스티븐 프랫(Steven G. Pratt)이 저서 [난 슈퍼푸드를 먹는다]에서 사용한 용어로 세계적인 장수 지역인 그리스와 오키나와에서 주로 먹는 음식 14가지를 선정하여 섭취를 권장한 건강식품으로, 우리 몸에 필요한 비타민과 무기질, 섬유소 등 다양한 영양소를 풍부하게 가지고 있는 식품을 뜻한다. 이들 음식은 영양소가 풍부하거나 다른 식품에서는 보기 힘든 영양소가 들어 있고, 대부분 저칼로리라는 특징이 있다. Superfood is a term used by Steven G. Pratt, a world authority in nutrition research, in his book [I eat superfoods], and 14 foods mainly eaten in Greece and Okinawa, the world's longevity regions As a health food recommended for consumption, it refers to a food rich in various nutrients such as vitamins, minerals, and fiber necessary for our body. These foods are rich in nutrients or contain nutrients that are hard to find in other foods, and most of them are low-calorie.
이러한 슈퍼푸드로는 카카오닙스, 브라질너트, 볶은 아마씨, 대마씨, 마카, 코코넛 오일, 치아씨드, 아보카도 오일, 아마인유, 루이보스티, 들기름, 퀴노아, 새싹보리, 아사이베리, 코코넛 워터 및 스피루리나와 같은 식품을 예로 들 수 있다. These superfoods include cacao nibs, Brazil nuts, roasted flax seeds, hemp seeds, maca, coconut oil, chia seeds, avocado oil, linseed oil, rooibos, perilla oil, quinoa, sprouted barley, acai berry, coconut water and spirulina. Food is an example.
최근에는 상기한 식품들 외에도 영양소가 풍부하며, 건강에 이로운 다양한 식품이 슈퍼푸드라는 이름으로 불리고 있으며, 야채, 곡물, 견과류, 과일 등이 다량 포함된다.Recently, in addition to the above foods, various foods that are rich in nutrients and beneficial to health are called superfoods, and include a large amount of vegetables, grains, nuts, fruits, and the like.
이러한 야채, 곡물, 견과류, 과일 등의 슈퍼푸드는 꾸준한 섭취를 위하여 분말 형태로 판매되고 있으나, 분말 형태의 슈퍼푸드는 풋내(비린내)가 강해 섭취가 어렵다는 단점이 있었다.Superfoods such as vegetables, grains, nuts, and fruits are sold in powder form for steady consumption, but powdered superfoods have a strong green (fishy) smell and are difficult to consume.
이러한 풋내의 제거를 위하여 열풍건조 및 로스팅하여 분말화하는 방법이 제안되었으나, 열풍건조 및 로스팅만으로는 풋내를 충분히 제거할 수 없는 것은 물론, 영양소 파괴가 심하다는 단점이 있었다.Although hot air drying and roasting methods have been proposed to remove the greens, there are disadvantages in that the greens cannot be sufficiently removed by hot air drying and roasting alone, as well as severe nutrient destruction.
따라서, 본 발명의 목적은 풋내가 제거됨은 물론, 고소한 맛이 배가되어 관능적 기호도가 우수한 영양소 파괴가 최소화되고 풋내가 제거된 슈퍼푸드 분말의 제조방법을 제공하는 데 있다.Accordingly, it is an object of the present invention to provide a method for preparing a superfood powder in which the green smell is removed as well as the nutty taste is doubled and the destruction of nutrients with excellent sensory preference is minimized and the green smell is removed.
따라서, 본 발명에 의한 영양소 파괴가 최소화되고 풋내가 제거된 슈퍼푸드 분말의 제조방법은, 슈퍼푸드를 준비하는 단계와, 상기 준비된 슈퍼푸드를 0~20℃에서 건조하는 단계와, 상기 건조된 슈퍼푸드에 100~120℃의 스팀을 가하여 처리하는 단계와, 상기 스팀처리된 슈퍼푸드를 150~200℃에서 1~10분간 덖는 단계와, 상기 덖은 슈퍼푸드를 분쇄하는 단계와, 상기 분쇄된 슈퍼푸드 분말을 150~200℃에서 1~10분간 덖는 단계를 포함하며, 상기 슈퍼푸드는 새싹보리, 시금치, 귀리, 토마토, 아몬드, 카카오닙스, 아마씨, 대마씨, 마카, 녹차잎, 보이차잎, 브로콜리, 귀리햄프씨드, 당근, 케일, 청경채, 콜리플라워, 양배추, 부추 및 파프리카 중 1종 이상인 것을 특징으로 한다.Accordingly, the method for preparing superfood powder with minimal nutrient destruction and removal of green odor according to the present invention comprises the steps of preparing a superfood, drying the prepared superfood at 0-20° C., and the dried superfood. Processing by applying steam at 100 to 120° C. to the food, roasting the steamed superfood at 150 to 200° C. for 1 to 10 minutes, grinding the roasted super food, and the pulverized superfood It includes the step of roasting food powder at 150-200° C. for 1 to 10 minutes, and the superfood is sprouted barley, spinach, oats, tomatoes, almonds, cacao nibs, flax seeds, hemp seeds, maca, green tea leaves, Pu'er tea leaves, broccoli. , oat hemp seed, carrot, kale, bok choy, cauliflower, cabbage, leek and paprika characterized in that at least one kind.
상기 슈퍼푸드를 준비하는 단계는, 상기 슈퍼푸드에 에탄올 수용액을 분무하는 과정과, 레몬잎을 용기에 투입하는 과정과, 상기 레몬잎이 투입된 용기에 상기 에탄올 수용액이 분무된 슈퍼푸드를 투입하고, 다시 레몬잎을 투입하는 과정과, 상기 용기에 투입된 슈퍼푸드를 20~30℃에서 1~5시간 숙성하는 과정을 포함하는 것을 특징으로 한다.In the preparing of the superfood, the process of spraying the superfood with an aqueous ethanol solution, the process of putting lemon leaves into a container, and the superfood sprayed with the ethanol aqueous solution into the container into which the lemon leaves are put, It is characterized in that it comprises the process of adding lemon leaves again, and the process of aging the superfood put into the container at 20 to 30 ° C for 1 to 5 hours.
상기 에탄올 수용액에 바람하늘지기 추출물을 1:0.1~1 중량비로 혼합하여 분무하는 것임을 특징으로 한다.It is characterized in that the ethanol aqueous solution is mixed and sprayed with the extract of wind-heavy-leaved in a ratio of 1:0.1 to 1 by weight.
상기 레몬잎이 투입된 용기에 상기 에탄올 수용액이 분무된 슈퍼푸드를 투입하고, 다시 레몬잎을 투입하는 과정에서, 상기 레몬잎과 함께 조릿대 잎을 더 투입하는 것을 특징으로 한다.In the process of putting the superfood sprayed with the ethanol aqueous solution into the container to which the lemon leaves are put, and adding the lemon leaves again, it is characterized in that the bamboo leaves are further added together with the lemon leaves.
상기 건조된 슈퍼푸드에 100~120℃의 스팀을 가하여 처리하는 단계에서, 상기 스팀은 물과 바람하늘지기 추출물을 혼합한 혼합액으로 발생시키는 것임을 특징으로 한다.In the step of treating the dried superfood by applying steam at 100 to 120° C., the steam is characterized in that it is generated as a mixed solution of water and the extract of windswept.
본 발명의 영양소 파괴가 최소화되고 풋내가 제거된 슈퍼푸드 분말의 제조방법에 의하면, 슈퍼푸드 분말의 풋내가 제거되고, 구수한 맛이 배가되어 슈퍼푸드 분말의 섭취 거부감을 없앨 수 있다는 장점이 있다.According to the method for producing superfood powder with minimal nutrient destruction and removal of green odor of the present invention, the green smell of superfood powder is removed and the savory taste is doubled, thereby eliminating the reluctance to consume superfood powder.
도 1은 본 발명에 의한 슈퍼푸드 분말의 제조과정을 나타낸 순서도. 1 is a flow chart showing the manufacturing process of superfood powder according to the present invention.
이하, 본 발명을 상세히 설명한다.Hereinafter, the present invention will be described in detail.
본 발명의 가장 큰 특징은 슈퍼푸드를 저온건조, 스팀처리, 1차 덖음, 분말화 및 2차 덖음함으로써, 슈퍼푸드의 풋내를 제거하고, 고소한 맛을 배가시킨다는 데 있다.The biggest feature of the present invention is that it removes the green smell of superfoods and doubles the savory taste by drying the superfoods at low temperature, steaming, primary roasting, powdering and secondary roasting.
아울러, 전처리 과정을 통해 슈퍼푸드의 풋내를 완벽히 제거한다는 데에도 특징이 있다. In addition, it is characterized in that it completely removes the green smell of superfoods through the pre-treatment process.
본 발명에 의한 영양소 파괴가 최소화되고 풋내가 제거된 슈퍼푸드 분말의 제조방법은, 도 1과 같이, 슈퍼푸드를 준비하는 단계와, 상기 준비된 슈퍼푸드를 0~20℃에서 건조하는 단계와, 상기 건조된 슈퍼푸드에 100~120℃의 스팀을 가하여 처리하는 단계와, 상기 스팀처리된 슈퍼푸드를 150~200℃에서 1~10분간 덖는 단계와, 상기 덖은 슈퍼푸드를 분쇄하는 단계와, 상기 분쇄된 슈퍼푸드 분말을 150~200℃에서 1~10분간 덖는 단계를 포함하며, 상기 슈퍼푸드는 새싹보리, 시금치, 귀리, 토마토, 아몬드, 카카오닙스, 아마씨, 대마씨, 마카, 녹차잎, 보이차잎, 브로콜리, 귀리햄프씨드, 당근, 케일, 청경채, 콜리플라워, 양배추, 부추 및 파프리카 중 1종 이상인 것을 특징으로 한다.According to the present invention, the method for producing superfood powder with minimal nutrient destruction and removal of green odor includes the steps of preparing a superfood, drying the prepared superfood at 0-20° C., as shown in FIG. 1 , Processing the dried superfood by applying steam at 100 to 120° C., roasting the steamed superfood at 150 to 200° C. for 1 to 10 minutes, and grinding the roasted superfood; It includes the step of roasting the pulverized superfood powder at 150~200℃ for 1~10 minutes, the superfoods are sprout barley, spinach, oats, tomatoes, almonds, cacao nibs, flax seeds, hemp seeds, maca, green tea leaves, boi It is characterized in that at least one of tea leaves, broccoli, oat hemp seeds, carrots, kale, bok choy, cauliflower, cabbage, leek and paprika.
이하, 단계별로 상세히 설명한다.Hereinafter, it will be described in detail step by step.
슈퍼푸드를 준비하는 단계Steps to prepare a superfood
먼저, 슈퍼푸드를 준비한다.First, prepare the superfood.
상기 슈퍼푸드는 새싹보리, 시금치, 귀리, 토마토, 아몬드, 카카오닙스, 아마씨, 대마씨, 마카, 녹차잎, 보이차잎, 브로콜리, 귀리햄프씨드, 당근, 케일, 청경채, 콜리플라워, 양배추, 부추 및 파프리카 중 1종 이상의 것일 수 있으며, 가공처리되지 않은 상태의 것을 의미한다.The superfoods include sprouted barley, spinach, oats, tomatoes, almonds, cacao nibs, flax seeds, hemp seeds, maca, green tea leaves, Pu'er tea leaves, broccoli, oat hemp seeds, carrots, kale, bok choy, cauliflower, cabbage, leek and It may be one or more kinds of paprika, and means that it is in an unprocessed state.
그리고 상기 준비란 이를 깨끗이 세척하는 것을 의미하며, 토마토, 당근, 양배추, 파프리카 등 그 크기가 큰 슈퍼푸드는 적절한 크기, 예시적으로 1~2cm 정도의 두께로 슬라이스하거나, 채 또는 큐브 형태로 절단하는 과정을 포함한다.And the preparation means cleaning it cleanly, and superfoods with large sizes such as tomatoes, carrots, cabbage, paprika, etc. are sliced to an appropriate size, for example, 1 to 2 cm thick, or cut into sieves or cubes. includes the process.
아울러, 본 발명에서 상기 슈퍼푸드는 상기 나열된 종류 외 야채, 과일, 곡물 등에 속하며, 풋내가 있는 식품을 모두 포함할 수 있음을 밝혀둔다.In addition, in the present invention, the superfood belongs to vegetables, fruits, grains, etc. other than those listed above, and it is disclosed that it may include all foods with green taste.
상기 준비된 슈퍼푸드를 0~20℃에서 건조하는 단계Drying the prepared superfood at 0-20 ° C.
다음으로, 상기 준비된 슈퍼푸드를 저온에서 건조한다. Next, the prepared superfood is dried at a low temperature.
이때, 상기 저온이란 0~20℃, 더욱 바람직하게는 10~15℃를 의미하는바, 대기압 이하로 감압하여 제습하면서 0~20℃의 저온에서 건조하는 것이다. 이는 슈퍼푸드의 영양소 파괴를 최소화하기 위함이다.In this case, the low temperature means 0 to 20 °C, more preferably 10 to 15 °C, and drying is performed at a low temperature of 0 to 20 °C while dehumidifying by reducing the pressure to below atmospheric pressure. This is to minimize the nutrient destruction of superfoods.
상기 슈퍼푸드 건조 정도는, 슈퍼푸드 내 함수량이 1~7중량% 정도이면 족하다.The degree of drying of the superfood is sufficient if the water content in the superfood is about 1 to 7% by weight.
상기 건조된 슈퍼푸드에 100~120℃의 스팀을 가하여 처리하는 단계Processing by applying steam at 100 ~ 120 ℃ to the dried superfood
다음으로, 상기 건조된 슈퍼푸드에 100~120℃의 스팀을 가하여 찐다. 이때, 역시 대기압 이상으로 가압하여 찔 수 있음은 당연하다. Next, steam at 100 to 120° C. is applied to the dried superfood and steamed. At this time, it is natural that it can also be stabbed by pressing above atmospheric pressure.
다만, 장시간 스팀을 가할 경우 영양소의 파괴가 일어날 수 있으므로, 10초~3분간 스팀처리하는 것이 가장 바람직하다. However, since the destruction of nutrients may occur when steam is applied for a long time, it is most preferable to steam for 10 seconds to 3 minutes.
아울러, 상기 스팀은 물만으로 발생시킬 수도 있고, 물에 바람하늘지기 추출물을 1:0.1~1 중량비로 혼합하여 발생시킬 수도 있는바, 상기 바람하늘지기 추출물은 슈퍼푸드의 풋내 제거를 돕는 것은 물론, 관능적 기호도를 높여준다.In addition, the steam may be generated only with water, or may be generated by mixing the extract of wind sky locust in water in a weight ratio of 1:0.1 to 1, and the extract of wind sky lily extract helps to remove the green smell of superfoods, as well as sensual preference. raises the
상기 바람하늘지기(Fimbristylis littoralis Gaudich) 추출물은, 바람하늘지기의 전초 또는 중심가지에 2~10중량배의 물을 가하고, 80~100℃에서 1~10시간 추출 및 여과한 것일 수 있다. 아울러, 필요에 따라 농축 또는 건조할 수 있음은 당연한바, 이 기술이 속하는 분야에서 공지된 다양한 추출방법을 통해 추출할 수 있음은 당연하다.The extract of the windswept (Fimbristylis littoralis Gaudich) may be obtained by adding 2 to 10 times by weight of water to the outpost or central branch of the windswept, extracting and filtering at 80 to 100° C. for 1 to 10 hours. In addition, it is natural that it can be concentrated or dried as needed, and it is natural that it can be extracted through various extraction methods known in the art to which this technology belongs.
상기 스팀처리된 슈퍼푸드를 150~200℃에서 1~10분간 덖는 단계Roasting the steamed superfood at 150~200℃ for 1~10 minutes
그리고 상기 스팀처리된 슈퍼푸드를 150~200℃에서 1~10분간 덖음한다. And the steam-treated superfood is steamed at 150-200° C. for 1 to 10 minutes.
본 발명에서 상기 덖음 시간이 길어지면 영양소의 파괴가 일어나므로, 최소한의 시간으로 덖음하는 것이다. In the present invention, since the destruction of nutrients occurs when the roasting time is prolonged, the roasting is performed in a minimum amount of time.
즉, 본 발명은 영양소의 파괴를 최소화하기 위하여 슈퍼푸드를 저온에서 건조한 후, 최단시간 스팀처리 및 덖음하는 것으로, 이러한 과정을 통해 영양소의 파괴는 최소화하면서도, 슈퍼푸드 내 풋내는 충분히 제거되도록 하는 것이다.That is, the present invention is to dry superfood at a low temperature in order to minimize the destruction of nutrients, and then steam and steam it for the shortest time. .
상기 덖은 슈퍼푸드를 분쇄하는 단계Grinding the roasted superfood
다음으로, 상기 덖은 슈퍼푸드를 100~325mesh 정도로 분쇄하여 분말로 가공한다.Next, the raw superfood is pulverized to about 100-325 mesh and processed into powder.
상기 분쇄된 슈퍼푸드 분말을 150~200℃에서 1~10분 덖는 단계Roasting the pulverized superfood powder at 150-200°C for 1-10 minutes
그리고 상기 분쇄된 슈퍼푸드 분말을 150~200℃에서 1~10분간 2차로 덖음으로써, 풋내를 완전히 제거한다.And by second grinding the pulverized superfood powder at 150-200° C. for 1 to 10 minutes, the green inside is completely removed.
그리고 덖은 분말을 상온으로 냉각하고 금속검출 검사하여 포장한다.Then, the crushed powder is cooled to room temperature, tested for metal detection, and packaged.
상기와 같이 제조된 슈퍼푸드 분말은 풋내가 없고, 맛이 구수하여 관능적 기호도가 우수하다는 장점이 있다. 아울러, 종래 고온에서 건조하여 고온에서 장시간 로스팅하여 가공하는 방법에 비하여 슈퍼푸드 내 영양소 파괴가 최소화된다는 장점이 있다.The superfood powder prepared as described above has an advantage in that it has no green smell, has a savory taste, and has excellent sensory preference. In addition, there is an advantage in that the destruction of nutrients in superfoods is minimized compared to the conventional method of drying at a high temperature and roasting at a high temperature for a long time.
한편, 상기와 같이 제조되는 슈퍼푸드 분말은 풋내가 최대한 제거되었지만, 슈퍼푸드의 종류에 따라 그 풋내가 완전히 제거되지 않을 수 있다.On the other hand, although the green smell of the superfood powder prepared as described above is removed as much as possible, the green smell may not be completely removed depending on the type of superfood.
따라서, 풋내 제거를 위하여 상기 슈퍼푸드를 준비할 시 다음과 같은 과정을 수행할 수 있다. 또한, 이러한 과정을 통해 슈퍼푸드 분말의 관능적 기호도 역시 높일 수 있다. Therefore, the following process can be performed when preparing the superfood to remove the green leaves. In addition, the sensory preference of superfood powder can also be increased through this process.
상기 슈퍼푸드를 준비하는 단계는, 상기 슈퍼푸드에 에탄올 수용액을 분무하는 과정과, 레몬잎을 용기에 투입하는 과정과, 상기 레몬잎이 투입된 용기에 상기 에탄올 수용액이 분무된 슈퍼푸드를 투입하고, 다시 레몬잎을 투입하는 과정과, 상기 용기에 투입된 슈퍼푸드를 20~30℃에서 1~5시간 숙성하는 과정을 포함하는 것이다.In the preparing of the superfood, the process of spraying the superfood with an aqueous ethanol solution, the process of putting lemon leaves into a container, and the superfood sprayed with the ethanol aqueous solution into the container into which the lemon leaves are put, It will include the process of adding the lemon leaf again, and the process of aging the superfood put into the container at 20 to 30° C. for 1 to 5 hours.
이를 상세히 설명하면 슈퍼푸드를 준비하고, 이에 10~90%의 에탄올 수용액을 분무한다. 여기서, 그 분무량은 제한하지 않으나 슈퍼푸드에 대하여 5~10중량% 정도이면 족하다.To explain this in detail, a superfood is prepared, and a 10-90% ethanol solution is sprayed thereon. Here, the spray amount is not limited, but about 5 to 10% by weight of the superfood is sufficient.
다음으로, 레몬잎을 용기에 투입하고, 이에 다시 상기 에탄올 수용액이 분무된 슈퍼푸드를 투입한다. 그리고 다시 레몬잎을 투입한다. 여기서, 상기 레몬잎의 사용량은 상기 슈퍼푸드를 모두 감쌀 수 있는 양이면 족한바, 예시적으로 상기 슈퍼푸드의 2~3중량배 정도를 나누어 투입한다.Next, the lemon leaf is put into the container, and the superfood sprayed with the ethanol aqueous solution is added thereto again. Then add the lemon leaves again. Here, the amount of the lemon leaf used is sufficient as long as it is sufficient to cover all of the superfood, exemplarily divided by 2 to 3 times by weight of the superfood.
그리고 상기 용기에 투입된 슈퍼푸드를 20~30℃에서 1~5시간 숙성한다. 상기 숙성시간 동안 레몬잎과 에탄올 수용액이 함께 작용하여 슈퍼푸드의 풋내를 최대한 제거해주는 것은 물론, 그 풍미를 더욱 고소하게 만들어 준다.And the superfood put in the container is aged for 1 to 5 hours at 20 ~ 30 ℃. During the ripening time, lemon leaves and an aqueous ethanol solution work together to remove the green smell of superfoods as much as possible, as well as make the flavor more savory.
아울러, 상기 에탄올 수용액을 분무하는 과정에서, 상기 에탄올 수용액에 바람하늘지기 추출물을 1:0.1~1 중량비로 혼합하여 분무할 수도 있다.In addition, in the process of spraying the aqueous ethanol solution, the ethanol aqueous solution may be sprayed by mixing the extract of Baramheungjigi in a ratio of 1:0.1 to 1 by weight.
상기 바람하늘지기 추출물 역시 풋내의 제거를 도우며, 슈퍼푸드의 관능적 기호도를 높여준다.The wind celestial extract also helps to remove the green leaves and increases the sensory preference of superfoods.
상기 바람하늘지기(Fimbristylis littoralis Gaudich) 추출물은, 바람하늘지기의 전초 또는 중심가지에 2~10중량배의 물을 가하고, 80~100℃에서 1~10시간 추출 및 여과한 것일 수 있다. 아울러, 필요에 따라 농축 또는 건조할 수 있음은 당연한바, 이 기술이 속하는 분야에서 공지된 다양한 추출방법을 통해 추출할 수 있음은 당연하다.The extract of the windswept (Fimbristylis littoralis Gaudich) may be obtained by adding 2 to 10 times by weight of water to the outpost or central branch of the windswept, extracting and filtering at 80 to 100° C. for 1 to 10 hours. In addition, it is natural that it can be concentrated or dried as needed, and it is natural that it can be extracted through various extraction methods known in the art to which this technology belongs.
또한, 상기 레몬잎이 투입된 용기에 상기 에탄올 수용액이 분무된 슈퍼푸드를 투입하고, 다시 레몬잎을 투입하는 과정에서, 상기 레몬잎과 함께 조릿대 잎을 더 투입할 수도 있는바, 이러한 경우 그 풋내가 더욱 제거되며, 슈퍼푸드의 맛이 배가된다.In addition, in the process of putting the superfood sprayed with the ethanol aqueous solution into the container to which the lemon leaves are put, and adding the lemon leaves again, the bamboo leaves may be further added together with the lemon leaves. In this case, the fresh taste It is further removed, and the taste of the superfood is doubled.
상기 조릿대 잎의 사용량은 상기 다시 투입되는 레몬잎과 동량 정도이면 족하다.It is sufficient that the amount of the bamboo leaf used is about the same as that of the lemon leaf to be added again.
이하, 실시예를 통해 본 발명을 더욱 상세히 설명한다.Hereinafter, the present invention will be described in more detail by way of Examples.
(실시예 1)(Example 1)
새싹보리를 세척하여 준비하고, 이를 15℃에서 저온건조하여 함수량이 5중량%가 되도록 하였다. 다음으로, 상기 건조된 슈퍼푸드에 100~120℃의 물로 발생시킨 스팀을 1분간 가하고, 이를 다시 200℃에서 3분간 덖음하였다. 그리고 상기 덖은 새싹보리를 200mesh로 분쇄하고, 이를 200℃에서 3분간 덖음하였다.The sprouted barley was washed and prepared, and it was dried at a low temperature at 15° C. so that the water content was 5% by weight. Next, steam generated from 100 to 120 ° C. of water was added to the dried superfood for 1 minute, and this was steamed again at 200 ° C. for 3 minutes. And the roasted sprouted barley was pulverized into 200 mesh, and roasted at 200° C. for 3 minutes.
(실시예 2)(Example 2)
실시예 1과 동일하게 실시하되, 상기 새싹보리를 세척하여 다음과 같이 전처리한 후, 저온건조하였다.It was carried out in the same manner as in Example 1, but the sprouted barley was washed and pre-treated as follows, and then dried at low temperature.
새싹보리에 30%의 에탄올 수용액을 분무하였다. 이때, 분무량은 새싹보리 100g에 대하여 10g이 되도록 하였다. 그리고 용기에 레몬잎을 투입한 후, 상기 에탄올 수용액이 분무된 새싹보리를 투입하고, 다시 레몬잎을 투입하여 25℃에서 3시간 숙성하였다. 이때, 레몬잎의 사용량은 상기 새싹보리의 2중량배였다. A 30% ethanol aqueous solution was sprayed on sprouted barley. At this time, the spray amount was set to be 10 g with respect to 100 g of sprouted barley. Then, after adding lemon leaves to the container, sprouted barley sprayed with the ethanol aqueous solution was added, and then lemon leaves were added and aged at 25° C. for 3 hours. At this time, the amount of lemon leaf used was 2 times by weight of the sprouted barley.
(실시예 3)(Example 3)
실시예 2와 동일하게 실시하되, 상기 에탄올 수용액에 바람하늘지기 추출물을 1:0.5중량부로 혼합하여 분무하였다.It was carried out in the same manner as in Example 2, except that the ethanol aqueous solution was mixed with the extract of Wind Haneuljigi in a ratio of 1:0.5 parts by weight and then sprayed.
이때, 상기 바람하늘지기 추출물은 바람하늘지기의 전초에 5중량배의 물을 가하고, 80~100℃에서 5시간 추출 후 여과하여 사용하였다. At this time, the extract was used by adding 5 times by weight of water to the outpost of the wind celestial plant, extracting it at 80-100° C. for 5 hours, and then filtering it.
(실시예 4)(Example 4)
실시예 2와 동일하게 실시하되, 상기 레몬잎을 상기 새싹보리 위로 투입할 시, 동량의 조릿대 잎을 함께 투입하였다. It was carried out in the same manner as in Example 2, except that when the lemon leaf was put on the sprouted barley, the same amount of bamboo leaf was also added.
(실시예 5)(Example 5)
실시예 1과 동일하게 실시하되, 새싹보리를 대신하여 시금치를 사용하였다.It was carried out in the same manner as in Example 1, but spinach was used instead of sprouted barley.
(실시예 6)(Example 6)
실시예 2와 동일하게 실시하되, 새싹보리를 대신하여 시금치를 사용하였다.It was carried out in the same manner as in Example 2, except that spinach was used instead of sprouted barley.
(실시예 7)(Example 7)
실시예 3과 동일하게 실시하되, 새싹보리를 대신하여 시금치를 사용하였다.It was carried out in the same manner as in Example 3, except that spinach was used instead of sprouted barley.
(실시예 8)(Example 8)
실시예 4와 동일하게 실시하되, 새싹보리를 대신하여 시금치를 사용하였다.It was carried out in the same manner as in Example 4, except that spinach was used instead of sprouted barley.
(비교예 1)(Comparative Example 1)
새싹보리를 80℃에서 열풍건조하고, 200℃에서 20분간 로스팅하여 200mesh로 분쇄하였다. The sprouted barley was dried with hot air at 80° C., roasted at 200° C. for 20 minutes, and pulverized into 200 mesh.
(비교예 2)(Comparative Example 2)
시금치를 80℃에서 열풍건조하고, 200℃에서 20분간 로스팅하여 200mesh로 분쇄하였다. Spinach was dried with hot air at 80°C, roasted at 200°C for 20 minutes, and crushed to 200mesh.
(시험예 1)(Test Example 1)
상기 실시예들 및 비교예들의 맛과 향을 훈련된 관능요원 50명에 의하여 관능평가하고 그 결과를 하기 표 1에 나타내었다. 맛과 향의 평가 기준은 매우 강한 정도를 5로 하고, 약간 강한 정도는 4, 보통의 정도는 3, 약한 정도는 2, 아주 약한 경우는 1로 정하였다. The taste and smell of the Examples and Comparative Examples were sensory evaluated by 50 trained sensory personnel, and the results are shown in Table 1 below. The evaluation criteria for taste and aroma were set at 5 for very strong, 4 for slightly strong, 3 for moderate, 2 for weak, and 1 for very weak.
상기 표 1에서와 같이, 본 발명의 실시예들은 비교예들에 비하여 고소한 맛이 강하고, 풋내가 없어 전체적인 기호도가 우수함을 확인할 수 있었다. As shown in Table 1 above, it was confirmed that the Examples of the present invention had a stronger savory taste and had no green smell, and had excellent overall acceptance compared to Comparative Examples.
따라서, 본 발명에 의하면 슈퍼푸드 분말의 섭취 거부감을 없앨 수 있음을 확인하였다.Therefore, it was confirmed that according to the present invention, it is possible to eliminate the objection to ingestion of superfood powder.
상기한 바와 같은, 본 발명의 실시예들에서 설명한 기술적 사상들은 각각 독립적으로 실시될 수 있으며, 서로 조합되어 실시될 수 있다. 또한, 본 발명은 도면 및 발명의 상세한 설명에 기재된 실시예를 통하여 설명되었으나 이는 예시적인 것에 불과하며, 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자라면 이로부터 다양한 변형 및 균등한 타 실시예가 가능하다. 따라서, 본 발명의 기술적 보호범위는 첨부된 특허청구범위에 의해 정해져야 할 것이다.As described above, the technical ideas described in the embodiments of the present invention may be implemented independently, or may be implemented in combination with each other. In addition, although the present invention has been described through the embodiments described in the drawings and detailed description of the invention, these are merely exemplary, and those of ordinary skill in the art to which the present invention pertains may make various modifications and equivalent other embodiments therefrom. possible. Accordingly, the technical protection scope of the present invention should be defined by the appended claims.
Claims (5)
상기 준비된 슈퍼푸드를 0~20℃에서 건조하는 단계와,
상기 건조된 슈퍼푸드에 100~120℃의 스팀을 가하여 처리하는 단계와,
상기 스팀처리된 슈퍼푸드를 150~200℃에서 1~10분간 덖는 단계와,
상기 덖은 슈퍼푸드를 분쇄하는 단계와,
상기 분쇄된 슈퍼푸드 분말을 150~200℃에서 1~10분간 덖는 단계를 포함하며,
상기 슈퍼푸드는 새싹보리, 시금치, 귀리, 토마토, 아몬드, 카카오닙스, 아마씨, 대마씨, 마카, 녹차잎, 보이차잎, 브로콜리, 귀리햄프씨드, 당근, 케일, 청경채, 콜리플라워, 양배추, 부추 및 파프리카 중 1종 이상이고,
상기 슈퍼푸드를 준비하는 단계는,
상기 슈퍼푸드에 에탄올 수용액을 분무하는 과정과,
레몬잎을 용기에 투입하는 과정과,
상기 레몬잎이 투입된 용기에 상기 에탄올 수용액이 분무된 슈퍼푸드를 투입하고, 다시 레몬잎을 투입하는 과정과,
상기 용기에 투입된 슈퍼푸드를 20~30℃에서 1~5시간 숙성하는 과정을 포함하는 것을 특징으로 하는 영양소 파괴가 최소화되고 풋내가 제거된 슈퍼푸드 분말의 제조방법.
Steps to prepare a superfood,
Drying the prepared superfood at 0 ~ 20 ℃;
processing the dried superfood by applying steam at 100 to 120° C.;
Roasting the steam-treated superfood at 150 to 200 ° C for 1 to 10 minutes;
Grinding the raw superfood;
It includes the step of roasting the pulverized superfood powder at 150-200° C. for 1-10 minutes,
The superfoods include sprouted barley, spinach, oats, tomatoes, almonds, cacao nibs, flax seeds, hemp seeds, maca, green tea leaves, Pu'er tea leaves, broccoli, oat hemp seeds, carrots, kale, bok choy, cauliflower, cabbage, leek and At least one kind of paprika,
The step of preparing the superfood is,
The process of spraying an aqueous ethanol solution to the superfood,
The process of putting lemon leaves into a container,
The process of putting the superfood sprayed with the ethanol aqueous solution into the container into which the lemon leaves are put, and adding the lemon leaves again;
A method for producing superfood powder with minimal nutrient destruction and removal of green odor, characterized in that it includes the process of aging the superfood put into the container at 20-30° C. for 1 to 5 hours.
상기 에탄올 수용액에 바람하늘지기 추출물을 1:0.1~1 중량비로 혼합하여 분무하는 것임을 특징으로 하는 영양소 파괴가 최소화되고 풋내가 제거된 슈퍼푸드 분말의 제조방법.
According to claim 1,
A method of producing superfood powder with minimal nutrient destruction and removal of green odor, characterized in that the ethanol aqueous solution is mixed with the extract of wind celestial branch in a weight ratio of 1:0.1 to 1 and sprayed.
상기 레몬잎이 투입된 용기에 상기 에탄올 수용액이 분무된 슈퍼푸드를 투입하고, 다시 레몬잎을 투입하는 과정에서,
상기 레몬잎과 함께 조릿대 잎을 더 투입하는 것을 특징으로 하는 영양소 파괴가 최소화되고 풋내가 제거된 슈퍼푸드 분말의 제조방법.
According to claim 1,
In the process of putting the superfood sprayed with the ethanol aqueous solution into the container in which the lemon leaves are put, and adding the lemon leaves again,
A method of producing a superfood powder with minimized nutrient destruction and green odor removed, characterized in that by adding more bamboo leaves together with the lemon leaf.
상기 건조된 슈퍼푸드에 100~120℃의 스팀을 가하여 처리하는 단계에서,
상기 스팀은 물과 바람하늘지기 추출물을 혼합한 혼합액으로 발생시키는 것임을 특징으로 하는 영양소 파괴가 최소화되고 풋내가 제거된 슈퍼푸드 분말의 제조방법.According to claim 1,
In the step of processing by applying steam of 100 ~ 120 ℃ to the dried superfood,
The steam is a method for producing superfood powder with minimal nutrient destruction and removal of green smell, characterized in that the steam is generated as a mixed solution of water and the extract of wind chimney.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020210083554A KR102335088B1 (en) | 2021-06-28 | 2021-06-28 | Method for manufacturing superfood power |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020210083554A KR102335088B1 (en) | 2021-06-28 | 2021-06-28 | Method for manufacturing superfood power |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR102335088B1 true KR102335088B1 (en) | 2021-12-06 |
Family
ID=78901335
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020210083554A KR102335088B1 (en) | 2021-06-28 | 2021-06-28 | Method for manufacturing superfood power |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR102335088B1 (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20120136632A (en) * | 2011-06-09 | 2012-12-20 | (주)옴니허브 | Natural color tea by natural edible material and its manufacturing method |
| KR20150018184A (en) * | 2013-08-09 | 2015-02-23 | 주식회사 웰츄럴 | Powder of roast grain manufacturing method for black bean and it self |
| KR101987554B1 (en) | 2017-11-29 | 2019-06-11 | 주식회사 토종마을 | Method of the sprout barley mixture tea increased content of antioxidant or active ingredient of Anti-diabetic with eliminating the unpleasant odor of sprout barley, powder of silkworm and leaves of Cudrania tricuspidata |
| KR20190083549A (en) | 2018-01-04 | 2019-07-12 | 농업회사법인 주식회사 자연애 | Process for the production of germanium barley powder |
| KR102244586B1 (en) | 2018-11-30 | 2021-04-26 | 주식회사 남도농산 | Method for preparing oat powder |
-
2021
- 2021-06-28 KR KR1020210083554A patent/KR102335088B1/en active IP Right Grant
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20120136632A (en) * | 2011-06-09 | 2012-12-20 | (주)옴니허브 | Natural color tea by natural edible material and its manufacturing method |
| KR20150018184A (en) * | 2013-08-09 | 2015-02-23 | 주식회사 웰츄럴 | Powder of roast grain manufacturing method for black bean and it self |
| KR101987554B1 (en) | 2017-11-29 | 2019-06-11 | 주식회사 토종마을 | Method of the sprout barley mixture tea increased content of antioxidant or active ingredient of Anti-diabetic with eliminating the unpleasant odor of sprout barley, powder of silkworm and leaves of Cudrania tricuspidata |
| KR20190083549A (en) | 2018-01-04 | 2019-07-12 | 농업회사법인 주식회사 자연애 | Process for the production of germanium barley powder |
| KR102244586B1 (en) | 2018-11-30 | 2021-04-26 | 주식회사 남도농산 | Method for preparing oat powder |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106694087A (en) | Processing method of health-care rice | |
| KR20150010058A (en) | Food material and process using ginseng fruit | |
| CN106036637A (en) | Nutritional fruit and vegetable powder and production method thereof | |
| CN103315255A (en) | Preparation method of tea sauce wild vegetables | |
| KR102329328B1 (en) | Manufacturing method of Gulbi or Borigulbi containing Ginseng | |
| KR102335088B1 (en) | Method for manufacturing superfood power | |
| KR102128915B1 (en) | Method for manufacturing beef rice soup and beef rice soup manufactured by the method | |
| KR102130919B1 (en) | Functional boiled lotus rice and Process for preparing the same | |
| CN110692963A (en) | Composite fruit and vegetable dietary fiber meal replacement powder and preparation method and application thereof | |
| CN107095244A (en) | A kind of flower fragrance flavor pressed salted duck salting seasoning and its method for salting | |
| KR102120463B1 (en) | Process for preparing kalguksu noodle with Hippophae rhamnoides | |
| KR102120461B1 (en) | Process for preparing cold noodle with Hippophae rhamnoides | |
| KR102319457B1 (en) | Manufacturing method of freezing tangleweed kimchi | |
| KR100672842B1 (en) | A mixed tea using leaves of sasa quelpaertensis nakai, and manufacturing method thereof | |
| KR101587072B1 (en) | Manufacturing method for cooked laver containing aronia berry and cooked laver manufactured thereby | |
| KR100296869B1 (en) | Roast Powdered Food Including Raw Phamaceuticals and Method Making The Same | |
| CN111034894A (en) | A chili sauce prepared from fructus Piperis | |
| KR102309826B1 (en) | the preparation method of mugwort rice cake | |
| KR101582442B1 (en) | Manufacturing method of seaweed ear processed-food and preparation thereof | |
| Sangwan et al. | Nutritional evaluation of onion powder dried using different drying methods | |
| KR102121291B1 (en) | Method for manufacturing tea using ginseng sprout and tea by the method | |
| KR20030091546A (en) | Unpolished rice sprouting method using a natural substance | |
| KR102022677B1 (en) | Manufacturing method of natural low salt source | |
| KR101885650B1 (en) | Brewed type citron leaf tea, and manufacturing method thereof | |
| KR101212308B1 (en) | Manufacturing method of Lentinus edodes beverage enhanced fragrance |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| GRNT | Written decision to grant |