KR20180011985A - Kyungokgo and manufacturing method of the same - Google Patents
Kyungokgo and manufacturing method of the same Download PDFInfo
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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
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
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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
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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
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
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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
- A23V2300/00—Processes
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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
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
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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
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Abstract
Description
본 발명은 경옥고에 관한 것으로, 더욱 상세하게는 경옥고 특유의 효능을 보유하면서 맛과 향을 개선하여 사용자가 거부감 없이 섭취할 수 있는 경옥고 및 그 제조방법에 관한 것이다.The present invention relates to a cheongokgok, and more particularly, to a cheongokgok which is capable of improving flavor and aroma while retaining the unique effect of cheongokgok, and can be consumed by the user without any feeling of discomfort, and a preparation method thereof.
최근에는 생활이 점차 여유로워지고 장수에 의한 고령화 사회가 일반화됨에 따라 건강에 큰 관심을 가지게 되었다. 이러한 경향에 따라 최근 국내외 전반적인 음료시장은 탄산음료나 주스류 등의 일반음료 제품들보다는 건강 기능적인 성격이 강한 음료시장이 이들을 대체하고 있으며 지속적으로 성장하고 있는 추세이다. 이는 현대인들의 생활방식과 식생활 변화, 질병 형태 다양화 등 여러 사회적 여건이 변화되고 있는데 기인하며, 현대인의 건강에 대한 관심 증대는 건강 기능성 음료 시장의 쾌속성장과 틈새 수요를 지속적으로 창출하고 있다.In recent years, as life has become more leisurely and the aging society by longevity has become generalized, it has become very interested in health. According to this tendency, the beverage market, which has a health functional nature, is replacing the general beverage products such as carbonated beverages and juices, and is continuously growing. This is due to changes in social conditions such as lifestyle, dietary life, and disease diversification of modern people, and the increasing interest in health of modern people is continuously creating rapid growth and niche demand of health functional beverage market.
경옥고(瓊玉膏)는 우리나라 대표적인 한의서인 동의보감(東醫寶鑑)과 방약합편(方藥合編)에 수록되어 있으며 동의보감 편제상 제일 앞부분에 있는 내경편(內景扁) 중에서도 가장 먼저 언급 된 처방이다. 동의보감의 편재가 방대하다고 하나, 그것이 한의학에 있어서의 진단과 치료에 있어서 차지하는 비중의 경중을 따져서 일목요연하게 설정된 점을 감안할 때, 경옥고 자체가 한국 한의학의 특징을 함축하고 있다고 해도 그리 과장된 말은 아니다.Gyeongok-gyo (고 膏) is recorded in Dong-bok-gong (东 醫 寶 鑑) and 약 합 합 합 합 방 (藥) . It is not an exaggeration to say that Kyounggokgo itself implies the characteristics of Korean oriental medicine in consideration of the fact that it has a wide range of oriental medicine, but it is settled at a glance based on the weight of the weight of the diagnosis and treatment in oriental medicine.
경옥고의 효능에 대해서 동의보감은 다음과 같이 설명하고 있다. 즉, 精(정)과 髓(수)를 채워 주며 眞氣(진기)를 고르게 하고 養性(양성)을 도우며, 원기를 보하여 늙은이를 젊어지게 하고, 모든 虛損證(허손증)을 보하며, 온갖 병을 낫게 한다. 또 정신이 좋아지고 오장이 충실해지며, 흰머리가 다시 검어지고 빠진 이가 다시 나오며, 걸음걸이가 뛰는 말과 같이 빨라지며, 하루에 두세 번 먹으면 종일토록 배고프거나 목이 마르는 일이 없다 등 이 약의 효능은 이루 다 말할 수 없다.As for the efficacy of Kyeongokgyo, In other words, it fills sperm (chung) and 髓 (wu), helps to equalize 眞 气 (genie), helps nourishment (nurture), and refreshes the old man by seeing the spirit, , Heals all kinds of illnesses. And the efficacy of this medicine is that it is better for the mind and the faithful of the five o'clock, the gray hair is once again blackened, the missing one comes out again, the gait is accelerated like a running horse, and two or three times a day does not hunger or thirst. I can not tell.
그러나 경옥고는 이와 같이 다양하고 우수한 효능을 나타내고 있음에도 불구하고, 그 제조에 장시간이 소요되고, 제조 방법이 매우 복잡하기 때문에 제조 및 보급에는 큰 어려움이 있는 실정이며, 특히, 특유의 냄새와 함께 쓴맛이 강하여 섭취시 거부감을 일으켜 널리 보급되지 못하고 있는 문제점이 있다.However, although Kyeongok-gyo has various and excellent efficacies as described above, it takes a long time to manufacture it and it is very difficult to manufacture and distribute it because of its complicated manufacturing method. Especially, And it has a problem that it is not popularized because it causes a feeling of rejection when consumed.
본 발명은 상기와 같은 문제점을 해결하기 위하여 제안된 것으로, 제조 방법을 단순화할 수 있으며, 특유의 이취(異臭)와 쓴맛을 최소로 하여 노인, 어린이 등 누구나 거부감 없이 쉽게 섭취할 수 있도록 하는 경옥고 및 그 제조방법을 제공하는 것을 목적으로 한다.Disclosure of the Invention The present invention has been proposed in order to solve the above-mentioned problems, and it is an object of the present invention to provide a cheongokgogo and a cheonggokgyo which can simplify the manufacturing method and minimize the odor and bitter taste unique to the elderly, And a manufacturing method thereof.
상기와 같은 목적을 달성하기 위한 본 발명의 경옥고는, (a) 건조된 인삼, 백복령, 맥문동 및 구기자를 갈아 분말로 만들고, 각 분말을 혼합하는 단계; (b) 벌꿀을 항아리에 넣어 중탕기에서 75℃의 온도로 1시간 동안 끓여 연밀을 제조하는 단계; (c) 생지황을 세척하고 물기를 제거한 후, 짜내어 생지황즙을 추출하는 단계; (d) 상기 (b) 단계의 연밀과 상기 (c) 단계의 생지황즙을 혼합하는 단계; (e) 상기 (a) 단계의 연밀과 생지황즙 혼합액에 상기 (a) 단계의 인삼, 백복령, 맥문동 및 구기자 혼합 분말을 혼합하여 경옥고 혼합물을 제조하는 단계; (f) 상기 (e) 단계의 혼합물을 도자기에 채워 중탕기에서 90℃의 온도로 3일간 중탕하는 1차 중탕 단계; (g) 상기 1차 중탕된 혼합물의 항아리를 13℃의 흐르는 물에 24시간 동안 담궈 1차 냉각하는 단계; (h) 1차 냉각된 혼합물의 항아리를 중탕기에서 90℃의 온도로 24시간 중탕하는 2차 중탕 단계; (i) 2차 중탕된 상기 혼합물의 항아리를 원적외선이 방출되는 환경의 상온 상태에 24시간 방치하여 2차 냉각하는 단계; (j) 2차 냉각된 혼합물의 항아리를 중탕기에서 90℃의 온도로 6시간 중탕하는 3차 중탕 단계; (k) 3차 중탕된 상기 혼합물의 항아리를 상온에서 냉각시킨 후 포장하는 단계;를 포함하되, 상기 인삼, 백복령, 맥문동, 구기자, 밤꿀 및 생지황즙의 전체 중량 대비 인삼 분말 5.26 중량%, 백복령 분말 8.42 중량%, 맥문동 분말 0.53 중량%, 구기자 분말 0.53 중량%, 밤꿀 31.58 중량%, 생지황즙 53.68 중량%가 혼합되어 제조되는 것을 특징으로 한다.According to an aspect of the present invention, there is provided a gypsum tablet comprising: (a) preparing dried ginseng, Baekbokryeong, myeongmundong, and gugija as ground powder and mixing each powder; (b) placing the honey in a jar and boiling the mixture at a temperature of 75 캜 for 1 hour in a hot water bath to prepare a mill; (c) washing raw persimmon and removing water, and then squeezing out raw persimmon juice; (d) mixing the wheat flour of step (b) and the raw juice of step (c); (e) mixing ginseng, Baekbokryeong, myeonmundong, and gugija mixed powder of step (a) into a mixture of soft wheat germ and bamboo juice of step (a); (f) mixing the mixture of step (e) in a pottery and boiling the mixture at a temperature of 90 DEG C for 3 days in a hot water bath; (g) immersing the jar of the first superheated mixture in flowing water at 13 DEG C for 24 hours to firstly cool the jar; (h) Secondary bathing step of bathing the jar of the first cooled mixture in a hot water bath at a temperature of 90 DEG C for 24 hours; (i) a step of secondarily cooling the jar of the mixture which has been secondarily boiled by allowing it to stand at room temperature for 24 hours in an environment in which far-infrared rays are emitted; (j) a third step of bathing the jar of the second cooled mixture in a hot water bath at a temperature of 90 DEG C for 6 hours; (k) cooling the jar of the above-mentioned mixture at room temperature and packaging the mixture, wherein the ginseng powder, 5.26% by weight of the ginseng powder, Baekbokryeong, mackumundong, gugija, 8.42% by weight, 0.53% by weight of marshmallow powder, 0.53% by weight of ginger powder, 31.58% by weight of honey, and 53.68% by weight of jujube juice.
상기와 같은 과정으로 제조된 경옥고는 제조 과정에서 특유의 이취와 쓴맛이 제거되어 남여노소 누구나 거부감 없이 섭취할 수 있는 장점이 있다.The mushroom gyoza prepared by the above process is advantageous in that odor and bitter taste unique to the mushroom is removed during the manufacturing process, so that anyone who is unhealthy can take it without any sense of resistance.
도 1은 본 발명의 실시예에 따른 경옥고 제조 과정을 나타낸 공정도,BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a process diagram illustrating a manufacturing process of a gypsum board according to an embodiment of the present invention;
본 발명과 본 발명의 실시에 의해 달성되는 기술적 과제는 다음에서 설명하는 바람직한 실시예들에 의해 명확해질 것이다. 이하 첨부된 도면을 참조하여 본 발명의 바람직한 실시예를 상세히 살펴보기로 한다.BRIEF DESCRIPTION OF THE DRAWINGS The above and other objects, features and advantages of the present invention will be more apparent from the following detailed description taken in conjunction with the accompanying drawings, in which: FIG. Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.
도 1은 본 발명의 실시예에 따른 경옥고 제조 과정을 나타낸 공정도이다.FIG. 1 is a process diagram showing a manufacturing process of a gypsum board according to an embodiment of the present invention.
본 발명의 경옥고는 인삼, 백복령, 맥문동, 구기자, 밤꿀 및 생지황이 혼합되어 제조되며, 이들 혼합물이 중탕 및 냉각을 반복하는 과정에서 겔 상태로 제조된다.The gyeongokgok of the present invention is prepared by mixing ginseng, Baekbokryeong, myeonmundong, gugija, honey, and raw persimmon, and the mixture is prepared in a gel state in the course of repeating the bathing and cooling.
여기서, 인삼(人蔘)은, 특이한 냄새가 있으며, 맛은 달고 약간 쓰며, 성질은 약간 따듯하다(甘苦微溫). 인삼은 원기를 보하고 신체허약, 권태, 피로, 식용부진, 구토, 설사에 쓰이며 폐기능을 도우며 진액을 생성하고 안신작용 및 신기능을 높여준다. 인삼의 약리작용은 대뇌피질흥분과 억제, 평형, 항피로, 항노화, 면역증강, 삼장수축, 성선촉진, 고혈당억제, 단백질합성촉진, 항상성유지, 항암, 해독작용 등이 있다.Here, ginseng has a peculiar smell, flavor is slightly sweet, and the quality is slightly warm (甘苦 微 温). Ginseng is used for body weakness, boredom, fatigue, poor eating, vomiting and diarrhea. It helps the lung function and increases secretion and anxiety and renal function. The pharmacological effects of ginseng include cerebral cortex excitement and inhibition, equilibrium, anti-fatigue, anti-aging, immune enhancement, trichome contraction, gonadal stimulation, hyperglycemia inhibition, protein synthesis promotion, homeostasis, anticancer and detoxification.
백복령(白茯岺)은 예로부터 강장제로 사용되어 왔으며, 폐경(肺經), 비경(脾勁), 심경(心經), 신경(腎經), 방광경(膀胱經)에 작용하여 비장을 보호하고 가래를 삭이며 정신을 안정시키는 것으로 알려져 있다. 백복령의 약리작용은 실험결과에 의하면 이뇨작용과 혈당량을 낮추는 작용, 진정작용 등을 하는 것으로 밝혀졌으며, 면역 부활작용을 하는 것으로도 알려져 있다. 이러한 백복령은 비장이 허(虛)하여 몸이 붓는 경우와 담음병에 사용하고, 게우는 데나 복수, 설사, 건망증, 수면장애 등에도 처방한다. 또한, 백복령은 위, 간, 이자, 신장 등의 질병에도 탁월한 효과가 있는 것으로 알려져 있으며, 질병을 앓고 난 후 허약한 사람이나 만성 위장병 환자 등의 치료를 위한 약재로 이용된다. 또한, 백복령의 약리는 남녀의 임독성 질병은 물론 모든 성병과 부인병에도 효과가 있는 것으로 알려져 있다.Baekbokryeong has been used as a tonic for a long time. It protects the spleen by acting on menopause, pancreas, heart, nerves, and bladder. It is known to relieve the sputum and stabilize the mind. The pharmacological effects of Baek Bok Byeongryong were found to have diuretic action, lowering of blood sugar level and sedation according to the experimental results. These Baek Bok-Gyeong are used in the case of swelling of the spleen and swelling of the body, and also in the vaginal bottles, and the ghee also prescribes such as diarrhea, diarrhea, forgetfulness, sleep disorder. In addition, it is known that BoBoE has an excellent effect on diseases such as stomach, liver, stomach and kidney, and is used as a medicament for treating a weak person or a chronic gastrointestinal patient after suffering from a disease. Also, it is known that pharmacology of Baek Bok-ryeong is effective for all sexually transmitted diseases as well as male and female toxic diseases.
맥문동(麥門冬)은 약간 냄새가 나고 점착성이며, 맛은 달고 쓰며, 성질은 약간 차다(甘苦微寒). 맥문동은 진액을 보하는 대표적인 약으로 폐음 손상으로 인한 마른기침, 각혈, 가래, 해수에 쓰며, 위음 부족으로 인한 갈증, 소갈 및 변비에도 사용한다. 음혈 소상으로 가슴 답답하고 팔다리를 가만히 두지 못하는 증상과 불면증에 사용한다. 맥문동의 약리효과로는 항산화작용, 혈류량촉진, 심장수축력증가, 진정, 혈당강하, 항균작용 등이 있다.McMundong (麦 门冬) is a little smelly, sticky, flavorful, sweet and slightly temperate (甘苦 微寒). Macmun dong is a typical medicine for the secretion of acne. It is used for dry cough, sputum, sputum and seawater caused by dysphagia. It is also used for thirst, quagmire and constipation due to lack of weaning. It is used for symptoms and insomnia that can not keep the limbs stiff and chest tighten to the cryptic small phase. The pharmacological effects of McMundeong include antioxidant activity, stimulation of blood flow, increased cardiac contractility, sedation, hypoglycemia, and antimicrobial activity.
구기자(枸杞子)는, 냄새가 거의 없고 수렴성이며, 약성은 달고 차다(甘寒). 구기자는 어지럽고 허리와 무릎에 힘이 없으며, 남자가 유정(遺精)하고 임신을 못 시킬 때 사용한다. 또한, 구기자는 음혈이 허약해져 얼굴이 누렇고 머리털이 희어지며 잠을 못 이룰 때나 소갈증에 효과가 있다. 폐기 허약으로 인한 오랜 해수에도 사용한다. 구기자의 약리작용으로는 비특이성면역증강작용, 조혈작용, 콜레스테롤강하작용, 항지방간작용, 혈압강하, 혈당강하, 생장촉진, 항암작용 등이 보고되고 있다.Gugija has almost no smell and is astringent, and its weakness is sweet and cold. Gujie is dizzy and has no strength in her lower back and knees, and is used when a man can not get pregnant and can not get pregnant. In addition, Gugija is weak in the blood of the face, cheeks and hair whiteness when sleep is not effective and is effective in bite. It is also used for long seawater due to fragility. The pharmacological actions of Gugija include nonspecific immune enhancement, hematopoiesis, cholesterol lowering, anti-hepatic action, hypotension, hypoglycemia, growth promotion, and anti-cancer activity.
벌꿀(蜂蜜)은 오장육부를 편안하게 하고 기운을 돋우며, 기위를 보강하고 아픈 것을 멎게 하여 독을 풀 뿐 아니라, 온갖 약을 조화시키고 입이 헌 것을 치료하며, 귀와 눈을 밝게 하는 것으로 알려져 있다. 또한, 꿀 속에는 사람에게 필요한 미네랄과 비타민이 듬뿍 들어 있어 피로 회복에 좋으며, 노화를 방지하여 정력을 돋우는 효과가 있다. 또한, 항산화 성분이 다량 함유되어 있는 것으로 보고되어 있으며, 인체의 생리 기능에 전혀 해가 없는 감미료로서도 가치를 높이 평가받고 있다. 특히, 밤꿀은 밤 껍질의 색깔처럼 짙은 갈색을 띠거나 검은 색을 띤다. 밤꿀은 색깔만큼 맛과 향도 강하고 쓴 맛이 있어 음식보다는 약으로 더 많이 이용된다. 또한, 밤꿀은 칼륨, 철분 등이 많이 함유되어 있고, 위와 간을 좋게 하는데 효능이 있으며 기침을 가라앉히는 데 효능이 있다.Honey (honey) is known to comfort the five muscles, to strengthen the body, to stop the sick, not only to poison, but to harmonize all kinds of medicines, to cure the mouth, to light the ears and eyes . In addition, honey contains plenty of minerals and vitamins needed for people, it is good for the recovery of fatigue, it has the effect of preventing aging and energizing. In addition, it has been reported that a large amount of antioxidant components are contained, and it is highly appreciated as a sweetener having no harmful effect on the physiological function of the human body. Especially, the honey is dark brown or black like the color of the night skin. The honey has a strong taste and aroma as well as bitter taste, and is used more often than food. In addition, the honey contains potassium and iron, and it has an effect to improve the stomach and liver and has the effect of calming the cough.
생지황(生地黃)은 오래 먹으면 몸이 가벼워지고 늙지 않는 것으로 알려져 있다. 생지황을 먹을 때는 파, 마늘, 무를 함께 먹어서는 안 되며, 약이 쇠붙이에 닿아서도 안 된다. 생지황은 맛은 약간 달며 성질은 몹시 차다. 또한, 생지황은 심경(心經), 신경(腎經), 간경(肝經), 소장경(小腸脛)에 작용한다. 생지황은 약리실험에서 응혈촉진작용, 강심작용, 이뇨작용, 혈당강하작용, 형랍상승작용 등이 밝혀졌으며, 열이 나고 가슴이 답답하며 갈증이 나는데, 혈열로 인한 출혈, 발반, 타박상 등에 쓴다. 이러한 생지황은 하루 20~30g을 탕약으로 먹고, 외용약으로 쓸 때는 짓찧어 붙이거나 즙을 바르며, 비위(脾胃)가 차고 허약한 데는 사용하지 않는 것으로 알려져 있다.生 志 黄 (生地黄) is a long-lived body is lighter and is known to grow old. When eating raw persimmon, do not eat pork, garlic, or radish, nor should the medicine touch the metal. The raw persimmon is slightly sweet and the quality is very cold. It also acts on the heart, nerves, liver, and small intestine. In the pharmacological experiments, bamboo shoots have been shown to accelerate coagulation, diastolic function, hypoglycemic action, and synaptic synergy, and they have fever, chest tightness and thirst, bleeding due to hemorrhage, hemorrhage, bruises. It is known that such raw persimmon eat 20 ~ 30g a day as a potion, and when used as an external medicine, it does not use it when it is gummy and succulent, and because it is cold and weak.
상기와 같은 성분을 포함하는 경옥고는 전체 중량 대비 인삼 분말 5.0 ~ 5.5 중량%, 백복령 분말 8.0 ~ 9.0 중량%, 맥문동 분말 0.50 ~0.55 중량%, 구기자 분말 0.50 ~ 0.55 중량%, 밤꿀 30 ~ 33 중량%, 생지황즙 50 ~ 55 중량%비율로 혼합되어 제조된다. 각 구성들이 상기 범위를 벗어나는 경우 상대적으로 적게 혼합되는 성분에 대한 약효가 저하된다. 바람직하게는 본 발명의 경옥고는 전체 중량 대비 인삼 분말 5.26 중량%, 백복령 분말 8.42 중량%, 맥문동 분말 0.53 중량%, 구기자 분말 0.53 중량%, 밤꿀 31.58 중량%, 생지황즙 53.68 중량% 비율로 혼합되어 제조된다.The gypsum gypsum containing the above components is prepared by mixing 5.0~5.5% by weight of ginseng powder, 8.0~9.0% by weight of Baekbokri powder, 0.50~0.55% by weight of Maekmoongdong powder, 0.50~0.55% by weight of ginger powder and 30~33% , And jujube juice 50 to 55% by weight. If the respective components are out of the above range, the efficacy against components that are relatively less mixed is lowered. Preferably, the gypsum according to the present invention is prepared by mixing 5.26% by weight of ginseng powder, 8.42% by weight of Baekbokryeo powder, 0.53% by weight of gumgangdong powder, 0.53% by weight of ginger powder, 31.58% by weight of honey, and 53.68% do.
본 발명의 경옥고 제조 방법은 도 1에 도시된 바와 같이, 먼저, 충분히 건조된 인삼, 백봉령, 맥문동 및 구기자를 곱게 갈아 분말화하고 혼합하는 단계(S11), 밤꿀을 소정의 온도와 시간 조건에서 끓여 연밀(煉蜜)을 제조하는 단계(S12), 세척한 생지황을 분쇄 및 짜내어 생지황즙을 추출하는 단계(S13), 연밀과 생지황즙을 혼합하여 꿀 생지황의 혼합액을 제조하는 단계(S14), 꿀과 생지황의 혼합액에 인삼, 백봉령, 맥문동 및 구기자 분말을 고르게 첨가한 혼합물을 제조하는 단계(S15) 및 상기 혼합물을 항아리에 넣어 중탕 및 냉각을 반복하는 단계(S16 ~ S21)로 이루어진다.As shown in FIG. 1, the method of manufacturing gyeongokgogo according to the present invention comprises a step (S11) of grinding and mixing finely dried ginseng, white bamboo, myeongdongdong and gugija thoroughly dried (S11), boiling the honey at a predetermined temperature and time (S12), a step (S12) of grinding and squeezing the washed raw persimmon, a step (S13) of extracting fresh persimmon juice, a step (S14) of preparing a mixed solution of honey persimmon juice by mixing the wheat flour and the raw persimmon juice, A step (S15) of preparing a mixture of ginseng, bamboo seasoning, ginseng, and gugija powder evenly mixed with a mixture of honey and persimmon juice (S15); and repeating the water bath and cooling (S16 to S21) by placing the mixture in a jar.
특히, 상기 각 구성들의 혼합물을 이용하여 중탕 및 냉각하는 단계는, 1차 중탕 및 냉각 후(S16,S17), 2차 중탕 및 냉각이 이루어지고(S18,S19), 최종적으로 3차 중탕 및 냉각이 이루어지는 과정으로 진행된다(S20,S21). 이하에서 각 단계에 따른 구체적인 제조 과정을 살펴본다.Particularly, in the step of water-cooling and cooling using the mixture of the above-mentioned components, the steps of (S16, S17), (S18, S19) (S20, S21). Hereinafter, a specific manufacturing process according to each step will be described.
분말화Powdered 단계(S11) In step S11,
상기 인삼, 백봉령, 맥문동 및 구기자를 분말화하는 단계(S11)는 인삼, 백봉령, 맥문동 및 구기자를 준비하고, 이를 충분히 건조시켜, 미세한 파우더 형태로 곱게 갈아 분말을 제조하는 과정이다. 상기 인삼, 백봉령, 맥문동 및 구기자를 분말 형태로 제조함으로써, 이들을 꿀과 생지황즙의 혼합액에 혼합할 때 고르게 분산될 수 있으며, 중탕 및 냉각 과정에서 유효한 성분들이 충분히 추출될 수 있다.The step (S11) of powdering the ginseng, bamboo seeds, gimbalong, and gugija is a process of preparing ginseng, bamboo seeds, myeongmundong, and gugija and sufficiently drying the ginseng, finely powdered powder. When the ginseng, white roe, white mullet, gum moon, and gugija are prepared in the form of powder, they can be dispersed evenly when mixed with a mixture of honey and jujube juice, and effective ingredients in the bathing and cooling process can be sufficiently extracted.
연밀Continuous 제조단계(S12) In the manufacturing step (S12)
상기 밤꿀을 끓이는 단계(S12)는 밤꿀에 포함된 수분을 제거하여 졸이는 과정이다. 밤꿀에 포함된 수분을 충분히 제거함으로써, 발효(냉각) 과정에서 부패를 방지할 수 있다. 이러한 연밀 제조단계(S12)는 항아리에 밤꿀을 넣은 후 대략 70℃ 내지 80℃ 온도, 바람직하게는 75℃의 온도에서 1시간 정도 물중탕으로 끓인다. 특히, 본 발명에서는 밤꿀을 이용하며, 밤꿀은 다른 벌꿀에 비하여 칼륨, 철분 등이 많이 함유되어 있고, 위와 간을 좋게 하는데 효능이 있다.The step of boiling the honey (S12) is a process of eliminating moisture contained in the honey. By sufficiently removing moisture contained in the honey, it is possible to prevent corruption during the fermentation (cooling) process. Such a milling step (S12) is carried out by putting the honey in a jar and boiling in a water bath at a temperature of about 70 DEG C to 80 DEG C, preferably 75 DEG C for about 1 hour. Particularly, in the present invention, honey is used, and honey is more effective than honey in comparison with other honeys, because it contains a lot of potassium and iron, and improves the stomach and liver.
생지황즙Fresh persimmon juice 추출단계(S13) In the extraction step (S13)
상기 생지황을 짜서 즙을 추출하는 단계(S13)는 생지황을 깨끗이 세척하여 물기가 충분히 제거되도록 말린 후, 분쇄 및 짜내어 이로부터 생지황즙을 추출하는 과정이다. 생지황은 즙의 형태로 이용함으로써, 연밀과 쉽게 혼합되면서 약효 성분이 충분히 추출될 수 있다. 이때, 생지황은 금속 성분과는 접촉되지 않아야 하므로, 강화 유리 또는 강화 플라스틱 재질의 추출 장치를 이용하여야 한다.In step S13, the raw juice is squeezed and dried to thoroughly remove the juice, and then the raw juice is extracted from the squeezed and squeezed juice. By using raw persimmon in the form of juice, the active ingredient can be extracted sufficiently while being easily mixed with the soft wheat. At this time, the raw persimmon should not be in contact with the metal component, so an extraction device made of tempered glass or reinforced plastic should be used.
꿀과 Honey 생지황즙Fresh persimmon juice 혼합단계(S14) In the mixing step (S14)
꿀(연밀)과 생지황즙을 혼합하는 단계(S14)는 연밀과 생지황즙을 미리 혼합함으로써, 인삼, 백봉령, 맥문동 및 구기자 분말이 혼합액 사이에 고르게 분산되고 혼합될 수 있도록 하는 과정이다. 연밀, 생지황즙을 인삼, 백봉령, 맥문동 및 구기자 분말과 함께 모두 동시에 혼합하는 경우, 연밀, 생지황즙의 쉽게 혼합되지 않을 수 있고, 인삼, 백봉령, 맥문동 및 구기자 분말 가루가 상대적으로 점액성이 높은 연밀에 덩어리 형태로 흡착되거나 점액성이 낮은 생지황즙에 편중되어 혼합되어 각 성분들이 불균일하게 혼합되는 문제가 있다.The step (S14) of mixing the honey (millet) and the raw persimmon juice is a process in which the ginseng, bamboo seasoning, myeonmundong, and gugija powder are uniformly dispersed and mixed in the mixed liquid by mixing the mill and the raw persimmon juice in advance. When the ginseng, bamboo shoot, Maekmoongdong and Gugija powder are mixed together at the same time, it is difficult to mix the ginseng, , Or mixed with biogeol juice having a low mucilage concentration, resulting in a problem that the components are mixed nonuniformly.
경옥고Kyunghee University 혼합물 제조단계(S15) The mixture preparation step (S15)
꿀과 생지황의 혼합액에 인삼, 백봉령, 맥문동 및 구기자 분말을 혼합하는 단계(S15)는, 경옥고를 제조하기 위한 최종 구성들을 혼합하는 과정으로, 상기 S14단계에서 균일하게 혼합된 연밀과 생지황즙의 혼합액에 인삼, 백봉령, 맥문동 및 구기자의 혼합 분말을 첨가하여 고르게 섞이도록 잘 저어주면서 서서히 혼합시킨다. 이때, 곱게 간 인삼, 백봉령, 맥문동 및 구기자 분말은 입도가 균일하도록 체로 거른 후, 이들 분말을 미리 고르게 혼합하여 연밀과 생지황즙 혼합액에 첨가하는 것이 바람직하다.The step (S15) of mixing the ginseng, the bamboo shoots, the corn goby and the gugija powder into the mixture of honey and persimmon juice is a process of mixing the final constituents for producing gypsum gypsum. In the step S14, Add ginseng, white bongryeong, myeonmundong, and gugija mixed powder, mix well evenly while stirring evenly. At this time, it is preferable that the ginseng ginseng, white bamboo shoot, ginseng root and gugija powder are sieved so as to have uniform particle size, and then these powders are uniformly mixed beforehand and added to the mixture of soft wheat and ginseng juice.
1차 중탕 및 냉각단계(Primary Bathing and Cooling Phase ( S16,S17S16, S17 ))
상기 S15 단계의 혼합물을 1차 중탕 및 냉각하는 단계(S16,S17)는 혼합물을 항아리에 일정량 넣은 상태에서 가열 및 냉각하는 과정이다. 1차 중탕 및 냉각은 물이 채워진 중탕기에 혼합물이 채워진 항아리를 넣은 후, 87 내지 94℃의 온도, 바람직하게는 90℃의 온도에서 3일간 중탕하고, 항아리를 꺼내어 대략 24시간 동안 흐르는 물에 항아리를 담궈 냉각한다. 이때, 물의 온도는 대략 12 내지 15℃, 바람직하게는 13℃로 유지시킨다. 물의 온도가 상기 범위를 벗어나면 유효 성분의 추출 효율이 저하되어 약효가 떨어질 수 있다.In the step (S16, S17) of mixing the mixture of the step S15 and the step (S16, S17), the mixture is heated and cooled while a certain amount of the mixture is placed in the jar. The first water bath and cooling is carried out by putting a jar filled with a mixture in a water-filled hot water bath, boiling it at a temperature of 87 to 94 DEG C, preferably 90 DEG C for 3 days, taking out the jar, To cool. At this time, the temperature of the water is maintained at about 12 to 15 캜, preferably 13 캜. If the temperature of the water is out of the above range, the extraction efficiency of the active ingredient may be lowered and the efficacy may be lowered.
2차 중탕 및 냉각단계(Secondary bathing and cooling stage ( S18,S19S18, S19 ))
혼합물을 2차 중탕 및 냉각 단계(S18,S19)는 1차 중탕 및 냉각하는 단계를 거친 혼합물을 다시 중탕하고 발효시키는 과정이다. 2차 중탕 및 냉각은 물이 채워진 중탕기에 혼합물이 채워진 항아리를 다시 넣은 후, 87 내지 94℃의 온도, 바람직하게는 90℃의 온도에서 24시간 중탕하고, 항아리를 꺼내어 상온에서 24시간 방치하여 발효를 유도한다.The mixture is subjected to a second bathing and cooling step (S18, S19), which is a process of reheating and fermenting the mixture after the first bathing and cooling steps. The secondary bath and cooling are carried out by putting the jar filled with the mixture into the water-filled hot water bath and then boiling the mixture at a temperature of 87 to 94 캜, preferably 90 캜 for 24 hours. The jar is taken out and allowed to stand at room temperature for 24 hours .
이때, 발효(즉, 2차 냉각)는 원적외선이 방출되는 환경에서 이루어지며, 이를 위하여 항아리를 세라믹 소재가 구비된 발효 공간에 방치하며, 상기 발효 공간에는 원적외선 방출이 효율적으로 이루어지도록 원적외선 램프가 구비된다. 이와 같이 원적외선 방출 환경에서 발효가 이루어짐으로써, 혼합물에서 다양한 유효 성분들이 효율적으로 추출될 수 있으며, 발효 과정에서 발생될 수 있는 부패를 방지하고 이취 발생을 최소로 한다.In this case, fermentation (i.e., secondary cooling) is performed in an environment in which far-infrared rays are emitted. To this end, the pot is left in a fermentation space provided with a ceramic material, and the fermentation space is provided with a far- do. Thus, by performing the fermentation in the far-infrared ray emission environment, various active ingredients can be efficiently extracted from the mixture, preventing the corruption that may occur in the fermentation process and minimizing the generation of the offensive odor.
3차 중탕 및 냉각단계(3 rd bathing and cooling stage ( S20,S21S20, S21 ))
혼합물을 3차 중탕 및 냉각단계(S20,S21)는, 발효 과정을 거친 혼합물에 대하여 이취와 쓴맛을 제거하기 위한 과정이다. 3차 중탕 및 냉각은 물이 채워진 중탕기에 2차 중탕 및 발효를 거친 혼합물이 채워진 항아리를 넣은 후, 87 내지 94℃의 온도, 바람직하게는 90℃의 온도에서 6시간 중탕하고, 항아리를 꺼내어 상온에서 냉각시킨다. 발효(2차 냉각)를 거친 혼합물은 각 성분에 의한 쓴맛을 그대로 가지고 있으며, 발효 과정에서 이취가 발생한다. 따라서 3차 중탕 과정에서 이러한 이취가 제거되고 쓴맛을 줄이게 된다.The tertiary bathing and cooling step (S20, S21) of the mixture is a process for removing odor and bitter taste for the fermented mixture. In the third bath and cooling, a jar filled with a mixture of the second bath and fermentation is placed in a water-filled pot, and the pot is boiled for 6 hours at a temperature of 87 to 94 ° C, preferably 90 ° C. Lt; / RTI > Mixture after fermentation (secondary cooling) has the bitter taste of each ingredient as it is, and odor is generated in fermentation process. Therefore, during the third boiling process, these odors are removed and the bitter taste is reduced.
이 후, 소정의 온도로 냉각되어 제조가 완성된 경옥고는 도자기류의 용기에 적당량 담아 섭취할 수 있도록 한다. 상기와 같은 과정으로 제조된 경옥고는 특유의 효능을 그대로 가지면서 이취와 쓴맛이 현저하게 줄어들 수 있다. 이하에서 구체적인 실험예에 따른 제조과정을 살펴본다.Thereafter, the moxibustion which has been cooled to a predetermined temperature and is completed is contained in a pottery container in an appropriate amount. The cheongokgok which is produced by the process as described above can be remarkably reduced in odor and bitter taste while retaining its unique efficacy. Hereinafter, a manufacturing process according to a specific experimental example will be described.
[[ 실험예Experimental Example ]]
본 발명의 실험예에서 각 성분은 아래의 표 1에 나타난 비율로 혼합되었다.In the experimental examples of the present invention, the components were mixed in the ratios shown in Table 1 below.
1) 먼저, 잘 건조된 인삼, 백복령, 맥문동 및 구기자를 곱게 갈아 체에 걸러 분말을 제조하여 이들 각 분말을 1000g, 1600g, 100g, 100g을 고르게 혼합하였다.1) First, well-dried ginseng, Baekbokryeong, myeonmundong and gugija were finely ground to prepare powders, and each of the powders was uniformly mixed with 1000g, 1600g, 100g and 100g.
2) 위 과정과 별도로 생지황을 깨끗이 세척하여 물기가 없도록 잘 말린 후, 즙을 짜내었다. 이와 별도로 밤꿀 6000g을 준비하여 항아리에 담아 75℃의 온도에서 1시간 동안 중탕으로 끓여 연밀을 제조하였다. 상기 연밀이 어느 정도 식은 후, 생지황즙 10200g과 혼합하여 잘 섞어 혼합액을 제조하였다.2) Separately from the above process, fresh persimmon was washed thoroughly, dried well without water, and juice was squeezed out. Separately, 6000 g of chestnut honey was prepared and put in a jar and boiled in a hot water bath at a temperature of 75 캜 for 1 hour to prepare a whole-wheat. After the above-mentioned consolidation was cooled to some extent, the mixture was mixed with 10200 g of raw persimmon juice and mixed well to prepare a mixed solution.
3) 상기 1) 과정에서 제조된 인삼, 백복령, 맥문동 및 구기자 혼합 분말을 2) 과정에서 제조된 혼합액에 첨가하여 서서히 저어주면서 혼합하였다.3) The ginseng, Baekbokryeong, myeonmundong, and gugija mixed powders prepared in the above step 1) were added to the mixed solution prepared in step 2) and mixed with stirring.
4) 상기 3) 과정에서 제조된 혼합물을 두 항아리에 1/2씩 넣고, 혼합물이 채워진 두 항아리를 중탕기에 넣고 90℃의 온도에서 3일간 1차 중탕한 후, 항아리를 꺼내어 24시간 동안 13℃의 흐르는 물에 담궈 냉각하였다.4) The mixture prepared in the above step 3) was put into each of the two urns, and the two jars filled with the mixture were placed in a hot water bath, and the mixture was firstly boiled for 3 days at a temperature of 90 캜. Then, the jar was taken out, Lt; / RTI > in water.
5) 상기 4) 과정에서 냉각된 두 항아리를 중탕기에 넣고 90℃의 온도에서 24시간 2차 중탕한 후 꺼내어, 5) The two urns cooled in step 4) were put in a hot water bath, and they were taken out for 2 hours at a temperature of 90 ° C for 24 hours,
5-1) 하나의 항아리는 본 발명의 실시예에 따라 원적외선이 조사되는 발효실의 상온에서 24시간 동안 발효를 유도하였고, 5-1) One pot led to fermentation for 24 hours at room temperature in a fermentation chamber irradiated with far-infrared rays according to an embodiment of the present invention,
5-2) 다른 하나의 항아리는 자연상태의 상온에 24시간 방치하여 발효를 유도하여 비교예의 경옥고를 제조하였다. 5-2) The other jar was allowed to stand at room temperature for 24 hours in a natural state to induce fermentation, thereby preparing a comparative example jellyfish.
6) 그리고, 상기 5-1) 과정에서 원적외선 발효 처리된 혼합물의 항아리는 다시 중탕기에 넣고 90℃의 온도에서 6시간 동안 3차 중탕하여 냉각시킨 후 실시예의 경옥고를 제조하였다.6) In the step 5-1), the mixture of the fermented far-infrared ray fermented product was placed in a hot water bath and cooled for 3 hours at 90 ° C for 3 hours.
[[ 관능검사Sensory test ]]
상기와 같은 과정으로 제조된 비교예의 경옥고과 비교하여 실시예의 경옥고에 대한 이취 및 쓴맛을 실험한 결과를 표 2에 나타내었다. 실험대상으로는 현직 한의사 10명과, 일반인 20명을 대상으로 하여 그 평균치를 나타내었으며, 비교예와 거의 차이가 없어 개선되지 않았다고 느끼는 정도를 0점, 아주 많이 개선되었다고 느끼는 정도를 5점으로 하여 1점 단위로 점수를 평가하도록 하였다.Table 2 shows the odor and bitter taste of the mushroom of the example in comparison with the mushroom of the comparative example prepared by the above process. The subjects were 10 in-service oriental medical doctors and 20 general practitioners. The mean value was 0, and the degree of feeling of improvement was 0 The scores were evaluated on a point-by-point basis.
Experimental Example
위 표와 같이 실시예에 따라 제조된 경옥고는 비교예에 비하여 이취와 쓴맛이 현저히 개성되었음을 실험을 통하여 확이할 수 있다.As shown in the above table, it can be seen from the experiment that the gypsum gypsum prepared according to the embodiment has remarkably different odor and bitter taste as compared with the comparative example.
또한, 본 발명의 실시예에 따라 제조된 경옥고를 10일 이상 매일 섭취한 일반인 중 폐경된 여성이 다시 생리를 하는 경우도 확인되었으며, 무릎에 자주 발생되었던 경련이 멈추게 된 경우도 확인되었다. In addition, it was also confirmed that menopausal women in the general public who took the moxibustion preparation according to the present invention daily for 10 days or more repeated their physiology, and it was confirmed that the frequent occurrence of spasm in the knees was stopped.
이와 같이 본 발명의 실시예에 따라 제조된 경옥고는 그 특유의 뛰어난 효능을 나타내면서, 이취와 쓴맛을 개선하여 누구나 거부감 없이 편안하게 섭취할 수 있는 효과를 나타낸다.As described above, the mushroom produced according to the embodiment of the present invention exhibits its unique superior efficacy and improves bad odor and bitter taste, so that it can be comfortably consumed without any sense of irritation.
이상에서 본 발명에 있어서 실시예를 참고로 설명되었으나, 본 기술분야의 통상의 지식을 가진자라면 이로부터 다양한 변형 및 균등한 타 실시예가 가능하다는 점을 이해할 것이다.While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments.
Claims (3)
(b) 벌꿀을 항아리에 넣어 중탕기에서 75℃의 온도로 1시간 동안 끓여 연밀을 제조하는 단계;
(c) 생지황을 세척하고 물기를 제거한 후, 짜내어 생지황즙을 추출하는 단계;
(d) 상기 (b) 단계의 연밀과 상기 (c) 단계의 생지황즙을 혼합하는 단계;
(e) 상기 (a) 단계의 연밀과 생지황즙 혼합액에 상기 (a) 단계의 인삼, 백복령, 맥문동 및 구기자 혼합 분말을 혼합하여 경옥고 혼합물을 제조하는 단계;
(f) 상기 (e) 단계의 혼합물을 도자기에 채워 중탕기에서 90℃의 온도로 3일간 중탕하는 1차 중탕 단계;
(g) 상기 1차 중탕된 혼합물의 항아리를 13℃의 흐르는 물에 24시간 동안 담궈 1차 냉각하는 단계;
(h) 1차 냉각된 혼합물의 항아리를 중탕기에서 90℃의 온도로 24시간 중탕하는 2차 중탕 단계;
(i) 2차 중탕된 상기 혼합물의 항아리를 원적외선이 방출되는 환경의 상온 상태에 24시간 방치하여 2차 냉각하는 단계;
(j) 2차 냉각된 혼합물의 항아리를 중탕기에서 90℃의 온도로 6시간 중탕하는 3차 중탕 단계;
(k) 3차 중탕된 상기 혼합물의 항아리를 상온에서 냉각시킨 후 포장하는 단계;를 포함하되,
상기 인삼, 백복령, 맥문동, 구기자, 밤꿀 및 생지황즙의 전체 중량 대비 인삼 분말 5.26 중량%, 백복령 분말 8.42 중량%, 맥문동 분말 0.53 중량%, 구기자 분말 0.53 중량%, 밤꿀 31.58 중량%, 생지황즙 53.68 중량%가 혼합되도록 제조하는 것을 특징으로 하는 경옥고 제조방법.(a) blending dried ginseng, Baekbokryeong, myeongmodong, and gugija as ground powders and mixing each powder;
(b) placing the honey in a jar and boiling the mixture at a temperature of 75 캜 for 1 hour in a hot water bath to prepare a mill;
(c) washing raw persimmon and removing water, and then squeezing out raw persimmon juice;
(d) mixing the wheat flour of step (b) and the raw juice of step (c);
(e) mixing ginseng, Baekbokryeong, myeonmundong, and gugija mixed powder of step (a) into a mixture of soft wheat germ and bamboo juice of step (a) to prepare a mushroom mixture;
(f) mixing the mixture of step (e) in a pottery and boiling the mixture at a temperature of 90 캜 for 3 days in a hot water bath;
(g) immersing the jar of the first superheated mixture in flowing water at 13 DEG C for 24 hours to firstly cool the jar;
(h) Secondary bathing step of bathing the jar of the first cooled mixture in a hot water bath at a temperature of 90 DEG C for 24 hours;
(i) a step of secondarily cooling the jar of the mixture which has been secondarily boiled by allowing it to stand at room temperature for 24 hours in an environment in which far-infrared rays are emitted;
(j) a third step of bathing the jar of the second cooled mixture in a hot water bath at a temperature of 90 DEG C for 6 hours;
(k) cooling the jar of the mixture, which has been thirdly superfused, at room temperature, and packaging,
5.26% by weight of ginseng powder, 8.42% by weight of Baekbokryeo powder, 0.53% by weight of gumgwangdong powder, 0.53% by weight of ginger powder, 31.58% by weight of honey ginger, 53.68% by weight of berry ginger juice, ginseng powder, %, Based on the total weight of the mixture.
세라믹 소재와 원적외선 램프가 설치되어 원적외선 방출이 유도되는 발효실에서 이루어지는 것을 특징으로 하는 경옥고 제조방법.The method according to claim 1, wherein the secondary cooling of step (i)
Wherein the ceramic material and the far-infrared lamp are installed in a fermentation chamber in which far-infrared ray emission is induced.
4. A process according to claim 1 or 2,
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| KR20210156899A (en) * | 2020-06-18 | 2021-12-28 | 고광용 | Manufacturing Method of Herbal Food Composition for Pet Animal Using Rehmannia glutinosa and Herbal Food Composition for Pet Using thereof |
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| KR20210156899A (en) * | 2020-06-18 | 2021-12-28 | 고광용 | Manufacturing Method of Herbal Food Composition for Pet Animal Using Rehmannia glutinosa and Herbal Food Composition for Pet Using thereof |
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