KR100555683B1 - A health-support-drink using a herb-medicine-material and its manufacturing method - Google Patents
A health-support-drink using a herb-medicine-material and its manufacturing method Download PDFInfo
- Publication number
- KR100555683B1 KR100555683B1 KR1020030005126A KR20030005126A KR100555683B1 KR 100555683 B1 KR100555683 B1 KR 100555683B1 KR 1020030005126 A KR1020030005126 A KR 1020030005126A KR 20030005126 A KR20030005126 A KR 20030005126A KR 100555683 B1 KR100555683 B1 KR 100555683B1
- Authority
- KR
- South Korea
- Prior art keywords
- extract
- water
- licorice
- temperature
- degrees celsius
- Prior art date
Links
- 238000004519 manufacturing process Methods 0.000 title abstract description 5
- 239000000284 extract Substances 0.000 claims abstract description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
- 239000002994 raw material Substances 0.000 claims abstract description 22
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 claims abstract description 14
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims abstract description 14
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 claims abstract description 14
- 210000003056 antler Anatomy 0.000 claims abstract description 14
- 229940010454 licorice Drugs 0.000 claims abstract description 14
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims abstract description 12
- 235000003140 Panax quinquefolius Nutrition 0.000 claims abstract description 12
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 12
- 235000008397 ginger Nutrition 0.000 claims abstract description 12
- 235000008434 ginseng Nutrition 0.000 claims abstract description 12
- 235000015872 dietary supplement Nutrition 0.000 claims abstract description 9
- 241000411851 herbal medicine Species 0.000 claims abstract description 9
- 239000002075 main ingredient Substances 0.000 claims abstract description 8
- 244000126002 Ziziphus vulgaris Species 0.000 claims abstract 3
- 244000273928 Zingiber officinale Species 0.000 claims abstract 2
- 241000202807 Glycyrrhiza Species 0.000 claims description 13
- 241000208340 Araliaceae Species 0.000 claims description 11
- 238000000034 method Methods 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 4
- 241000282994 Cervidae Species 0.000 claims description 3
- 229940002508 ginger extract Drugs 0.000 claims description 2
- 235000020708 ginger extract Nutrition 0.000 claims description 2
- 235000020710 ginseng extract Nutrition 0.000 claims description 2
- 229940069445 licorice extract Drugs 0.000 claims description 2
- 238000012545 processing Methods 0.000 claims description 2
- 239000011259 mixed solution Substances 0.000 claims 1
- 238000009461 vacuum packaging Methods 0.000 claims 1
- 235000013361 beverage Nutrition 0.000 abstract description 17
- 239000000203 mixture Substances 0.000 abstract description 2
- 240000004670 Glycyrrhiza echinata Species 0.000 abstract 1
- 244000131316 Panax pseudoginseng Species 0.000 abstract 1
- 235000019645 odor Nutrition 0.000 description 12
- 241001247821 Ziziphus Species 0.000 description 11
- 241000234314 Zingiber Species 0.000 description 10
- 235000019640 taste Nutrition 0.000 description 8
- 230000000694 effects Effects 0.000 description 6
- 239000003814 drug Substances 0.000 description 5
- 230000009286 beneficial effect Effects 0.000 description 3
- 238000000605 extraction Methods 0.000 description 3
- 230000001965 increasing effect Effects 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 230000001093 anti-cancer Effects 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 230000018109 developmental process Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000013049 sediment Substances 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 230000001256 tonic effect Effects 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000840 anti-viral effect Effects 0.000 description 1
- 239000008122 artificial sweetener Substances 0.000 description 1
- 235000021311 artificial sweeteners Nutrition 0.000 description 1
- 238000003287 bathing Methods 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 239000002781 deodorant agent Substances 0.000 description 1
- 238000004332 deodorization Methods 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 230000003394 haemopoietic effect Effects 0.000 description 1
- 230000002631 hypothermal effect Effects 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 239000005416 organic matter Substances 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000014214 soft drink Nutrition 0.000 description 1
- 235000019654 spicy taste Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
Landscapes
- Medicines Containing Plant Substances (AREA)
- Non-Alcoholic Beverages (AREA)
- Cosmetics (AREA)
Abstract
본 발명은 생약제재를 주원료로 한 건강 보조음료 및 그 제조방법에 관한 발명이다.The present invention relates to a health supplement drink containing the herbal medicine as a main ingredient and a manufacturing method thereof.
본 발명 음료의 주원료는 녹용, 수삼, 감초, 생강, 대추를 비교적 저온인 섭씨 90~120도에서 6~8시간 각각 중탕하여 추출된 액기스를 각각 준비된 고밀도의 여과망에 수회 반복 여과하여 이물질이나 앙금을 제거한 다음 액기스를 섭씨 50~60도의 온도에서 소정시간 동안 혼합하여 이를 고압 중탕기에서 섭씨 100~120도의 온도로 소정시간 동안 끓여서 얻어진 음료를 병이나 팩 등에 진공포장한다.The main raw material of the beverage of the present invention is the antler, ginseng, licorice, ginger, jujube and the extract extracted by hot water at 90 to 120 degrees Celsius for 6 to 8 hours at a relatively low temperature. After the removal, the mixture is mixed for a predetermined time at a temperature of 50 to 60 degrees Celsius, and it is boiled at a temperature of 100 to 120 degrees Celsius for a predetermined time in a high-pressure water bath to vacuum-pack a beverage obtained in a bottle or pack.
건강 보조음료Health supplement
Description
본 발명은 주로 한약재로 이용되고 있는 녹용, 수삼, 감초, 대추, 생강을 주원료로 한 건강보조 음료 및 그 제조방법에 관한 발명이다.The present invention relates to a health supplement drink mainly made of antler, ginseng, licorice, jujube, ginger, which are mainly used as herbal medicines, and a manufacturing method thereof.
본 발명은 주원료가 한약재나 또는 일반 식품으로 널리 알려진 생약재로써 특수한 제조방법 및 제조공정을 통해 맛이 뛰어난 건강음료를 얻는데 그 목적이 있는 것이다.The present invention is the main ingredient is a herbal medicine or a general medicine known as a general food is an object to obtain a healthy drink with excellent taste through a special manufacturing method and manufacturing process.
본 발명에서 주원료로 이용되는 녹용, 수삼, 감초, 대추, 생강은 주로 한약재로의 이용도가 매우 높을 뿐만아니라 일반적인 건강보조 식품이나 음료로도 많이 이용되고 있는 것이다.Deer antler, ginseng, licorice, jujube, ginger used as the main raw material in the present invention is mainly used as a herbal medicine as well as being used as a general health supplement or drink.
종래에도 녹용이나 인삼, 대추 등을 주원료로 하는 드링크나 건강보조 식품이 많이 알려지고 있으며 건강보조 식품이나 음료수로써의 개발도 활발하게 진행되고 있는 것이다.Conventionally, many drinks and health supplements containing antler, ginseng and jujube as main ingredients are well known, and developments as health supplements or beverages are also actively underway.
본 발명에 이용되는 주원료들은 각각 특이한 성분때문에 한약과 같이 치료를 목적으로 하는 경우를 제외하고는 단일 재료를 주원료로 하여 기타 몇가지의 첨가물을 첨가하여 일반적인 음료나 건강음료로 제조되고 있는 것이다.Each of the main ingredients used in the present invention is manufactured as a general beverage or health drink by adding several other additives using a single ingredient as the main ingredient except for the purpose of treatment, such as Chinese medicine, because of the specific ingredients.
이와같이 인체의 신진대사나 면역기능 또는 항암효과 등이 공식적으로 인정되는 주원료를 혼합하여 치료용 약재 보다는 건강보조 음료로 개발하고자 하는 생각은 제약업계 또는 음료업계의 오랜 숙원인 것이다.As such, the idea of mixing the main ingredients, which are officially recognized as metabolism, immune function, or anti-cancer effect of the human body, to develop health supplementary beverages rather than therapeutic medicines, is a long-standing desire of the pharmaceutical industry or the beverage industry.
그러나 이와같이 그 효능이 입증되는 녹용, 수삼, 감초, 대추, 생강 등의 원료를 혼합하여 음료를 제조하였을 때 많은 문제점의 발생으로 인하여 사실상 음료로써의 개발이 이루워지지 못하고 있는 것이다.However, when the beverage is produced by mixing the raw materials such as antler, ginseng, licorice, jujube, ginger, etc., which are proved to be effective, the development of beverages is not achieved due to many problems.
그 이유는 통상적으로 기호식품이라고 할 수 있는 음료는 포장된 액체의 상태가 첫째 깨끗한 청량감을 느끼게 해야하고, 둘째 육안으로 보아서 이물질이 혼합되어 있어서는 않되며, 셋째 상쾌한 맛을 느끼게 해야하며, 넷째 저렴한 가격으로 공급되어야 하는 것이다.The reason is that the beverage, which is usually a favorite food, must first feel the freshness of the packaged liquid, and secondly, no foreign matter is mixed with the naked eye, and third, feel the refreshing taste, and fourthly, the low price. To be supplied.
그러나 상기한 몇가지의 주원료는 각각 특이한 성분을 갖는 것들로,However, some of the above main ingredients are those that each have a specific component,
① 녹용의 경우 자연적으로 얻어지는 철분과 칼슘의 함량이 매우 높아서 조혈 강장은 물론 유아들의 성장에 큰 도움을 주게되고 병후 회복과 함염 등에 탁월한 효과를 갖는 것이 연구결과에 의하여 공식적으로 입증되고 있으며,① In case of antler, the content of iron and calcium naturally obtained is very high, and it is very helpful for the growth of hematopoietic tonic and infants.
② 수삼의 경우 혈액순환 촉진에 의한 저체온 체질에 탁월한 효과가 있고 항암 및 항바이러스 효과가 뛰어난 것이 입증되고 있으며, ② In case of fresh ginseng, it has been proved to have an excellent effect on constitution of hypothermia by promoting blood circulation, and has an excellent anti-cancer and anti-viral effect.
③ 감초의 경우 한약재의 독성제거와 항균작용이 뛰어나고 자연에서 얻어지는 당분과 향이 미각을 돋아주는 효과가 있으며,③ In the case of licorice, it is excellent in removing toxic and antibacterial effects of herbal medicines, and the sugar and aroma obtained in nature have the effect of enhancing taste.
④ 대추의 경우 강장효과와 젓산 분해 능력이 뛰어나 피로회복제로 이용되며,④ Jujube is used for fatigue recovery because it has excellent tonic effect and disintegration ability.
⑤ 생강의 경우 특히 동물성물질 즉 소고기나 돼지고기 등의 냄새제거와 향균 효과가 뛰어나고 독특한 향과 매운맛은 미각을 자극하는 특성이 있는 것이다.⑤ Ginger is particularly effective in removing odors and antibacterial effects of animal substances such as beef and pork, and its unique aroma and spicy taste stimulate the taste.
상기한 원료들은 각자의 효능때문에 이를 적당히 혼합 중탕하여 여기서 얻어지는 액기스를 복용할 경우 상당한 효능이 있음은 분명하나 이를 일반인들이 부담없이 마실 수 있는 음료로써는 매우 부적합한 문제점이 있게 되는 것이다.It is clear that the above raw materials have a significant effect when taking the extract obtained by mixing them appropriately due to their respective effects, but it is very unsuitable as a beverage that can be easily consumed by the general public.
상기한 바와같이 음료는 역겨운 냄새가 없어야 하고 청량감과 산뜻한 미각을 느끼게 하며 아울러 이물질이 전혀 보이지 않아야 하는 것이 필수적이나 상기 원료를 혼합하여 얻어지는 액기스에서는 음료로써의 최상조건을 만족시킬 수가 없는 것이다.As mentioned above, it is essential that the beverage is free of disgusting odors and feels refreshing and refreshing taste, and that no foreign substances are visible at all, but in the extract obtained by mixing the raw materials, it is not possible to satisfy the best conditions for the beverage.
그 이유는 녹용의 경우 동물에서 얻어지기 때문에 유기질이 풍부하고 녹용 특유의 냄새를 가지고 있으며 액기스로 추출하였을 경우 많은 이물질을 함유하게 되고 장시간 보관했을 때 많은 앙금이 생기는 문제점이 있게 된다.The reason for this is that antler is obtained from an animal because it is rich in organic matter and has a distinctive smell of antler, and when extracted with an extract, it contains many foreign matters and causes a lot of sediment when stored for a long time.
또한 수삼, 감초, 생강, 대추와 같이 혼합하여 액기스를 추출하였을 때 한약 냄새와 같은 음료로써의 부적합한 냄새를 제거할 수가 없는 것이다.In addition, ginseng, licorice, ginger, jujube when mixed with extract extract unsuitable odor such as herbal medicine can not be removed.
본 발명자의 연구결과 상기한 원료를 한꺼번에 혼합하여 중탕하였을 경우 냄새제거는 불가능하다는 것을 알게 되었으며 아울러 중탕 온도와 중탕시간 또한 냄새제거에 큰 영향을 미치게 되는 것을 알게 된 것이다.As a result of the research of the present inventors, it was found that odor removal is impossible when the above-described raw materials were mixed and heated at the same time, and the bath temperature and the bath time also had a great influence on the odor removal.
본인의 실험결과 적당량의 상기 원료를 혼합하여 물을 붓고 통상적인 한약 중탕방법인 150~250도의 온도에서 2~4시간 정도 중탕하였을 경우 냄새제거의 효과를 보지 못하였으며 혼합 중탕으로 얻어진 액기스에서는 오히려 불쾌한 냄새가 유발되는 것이다.As a result of my experiment, when mixing the appropriate amount of the above raw material and pouring water, and then bathing for 2-4 hours at the temperature of 150-250 degrees which is a common Chinese herbal medicine method, it did not show the effect of odor removal. Odor is caused.
본 발명은 상기 원료를 중탕하였을 때 냄새제거 효과를 크게 높이고 상기 원료에서 얻어진 액기스의 상태가 맑고 깨끗하며 이물질을 완전히 제거함으로써 최고급 건강보조 음료를 얻는 것이 본 발명의 기술적 과제인 것이다.The present invention is a technical problem of the present invention to obtain a high-quality health supplement beverage by greatly increasing the odor removal effect when the raw material is heated, the state of the extract obtained from the raw material is clear and clean and completely removes foreign substances.
본 발명은 상기한 기술적 과제를 해결하기 위하여 다년간 연구한 결과 상기 각 원료를 비교적 저온에서 장시간 동안 중탕하여 50% 이상의 냄새가 제거된 액기스를 얻은 다음 고밀도의 여과망에서 수회 여과하여 이를 적당한 혼합비로 혼합하고 다시 적당한 온도에서 중탕하여 본 발명 음료를 제조한다.The present invention has been studied for many years in order to solve the above technical problem, and each of the raw materials in a water bath at a relatively low temperature for a long time to obtain an extract from which more than 50% of the odor is removed and then filtered several times in a high-density filter network and mixed in a suitable mixing ratio Again, a hot water at an appropriate temperature to prepare a beverage of the present invention.
각 원료의 냄새제거는 중탕온도와 중탕시간 및 여과 횟수에 의해 결정된다.
Deodorization of each raw material is determined by the bath temperature, the bath time and the number of filtration.
1. 주원료의 구성1. Composition of main raw materials
2. 주원료의 액기스 추출방법 및 공정2. Extraction method and process of main raw materials
상기 원료의 액기스 추출방법은 적정온도의 중탕방법에 의하여 이루워지며 주원료는 각각 단독으로 중탕하여 액기스를 추출한다.Extraction of the extract of the raw material is made by a method of boiling water at an appropriate temperature, and the main raw material is alone in a water bath to extract the extract.
각각 별도의 준비된 중탕용 가공솥에 상기 원료를 넣고 187g의 녹용에 10ℓ의 물을, 1000g의 수삼에 15ℓ의 물을, 500g의 감초에 10ℓ의 물을, 500g의 생강에 10ℓ의 물을, 500g의 대추에 10ℓ의 물을 부은 다음 섭씨 90~120도의 온도에서 6~8시간 동안 가열하여 각각 액기스를 추출한다.Each raw material is placed in a separate cooker for boiling water, 10 liters of water for 187 g of antler, 15 liters of water for 1000 g of fresh ginseng, 10 liters of water for 500 g of licorice, 10 liters of water for 500 g of ginger, and 500 g of ginger. Pour 10 liters of water into the jujube and heat it for 6-8 hours at a temperature of 90-120 degrees Celsius to extract the extract.
상기 각 원료의 액기스는 냄새가 50%이상 제거된 상태이며 중탕시간을 늘릴 경우 냄새제거율은 높아진다.The essence of each of the raw materials of the odor is removed more than 50% and the odor removal rate is increased when the bath time is increased.
그리고 감초의 경우 장시간 중탕을 하게 되면 미각을 느낄 정도의 감초 특유의 냄새와 자연적인 단맛을 느끼게 한다.In the case of licorice for a long time in the bath so that you can feel the taste of licorice and natural sweetness.
3. 각 액기스의 여과공정3. Filtration process of each extract
상기 각 액기스를 각각 별도로 준비된 500~600매쉬의 고밀도 여과망을 이용하여 무압력 상태에서 3회에 걸쳐 자연 여과하여 연갈색 상태의 액기스를 얻는다.Each of the extracts was naturally filtered three times in a pressureless state using a 500 to 600 mesh high-density filter network separately prepared to obtain a light-brown extract.
여과공정이 끝난 액기스는 앙금이나 이물질이 육안으로는 식별이 되지 않을 만큼 깨끗한 상태가 된다.After completion of the filtration process, the liquid is clean so that sediment or foreign matter cannot be visually identified.
4. 혼합공정4. Mixing process
여과 된 상기 액기스를 녹용액기스 30%, 수삼액기스 30%, 감초액기스 30%, 생강액기스 5%, 대추액기스 5%를 섭씨 40~60도의 온도에서 10~20분간 혼합한 다음 혼합된 추출물을 다시 고압 중탕 가공솥에 넣고 섭씨 100~120도 온도로 20~30분간 끓여서 병이나 팩 등에 진공포장 한다.The filtered extract was mixed with 30% antler extract, 30% ginseng extract, 30% licorice extract, 5% ginger extract, 5% jujube extract at a temperature of 40-60 degrees Celsius for 10-20 minutes, and then the mixed extract was recompressed. Put it in the boiling water processing pot and boil it for 20-30 minutes at a temperature of 100-120 degrees Celsius and vacuum-pack it in a bottle or a pack.
상기한 공정으로 얻어진 본 발명 음료는 장시간에 걸친 중탕과정과 고밀도의 여과망을 이용한 수회의 여과과정을 거치므로써 원료가 함유하고 있던 특유의 냄새를 탈취제를 이용하지 않고 50% 이상 제거함으로써 완성된 음료는 연갈색을 띠게 되고 냄새는 녹용과 수삼 및 감초에 의해 발생되는 한약 특유의 냄새와 생강과 대추에서 발생되는 자연적인 냄새가 절묘하게 혼합되어 한약과 일반 드링크나 청량음료의 맛과 특유의 향을 발산하게 되는 것이다.The beverage of the present invention obtained by the above process is subjected to a long period of water bath and several filtration processes using a high-density filter network, and thus the finished beverage is removed by removing 50% or more of the characteristic odor contained in the raw materials without using a deodorant. It has a light brown color, and the smell is exquisitely mixed with the smell of Chinese medicine caused by antler, ginseng and licorice, and the natural smell of ginger and jujube, which gives off the taste and unique aroma of Chinese medicine, general drink, and soft drink. will be.
본 발명 음료는 인체에 유익한 녹용이나 수삼과 같은 최고급 원료와 감초와 생강 및 대추와 같이 인체에 유익하면서도 특수한 향과 맛을 가진 원료의 추출물로 이루워져 있고 특히 음료의 기본적 맛이라고 할 수 있는 단맛은 감초에서 추출된 천연단맛이기 때문에 인공감미료나 설탕에 비하여 인체에 좋고 끈적거리는 점착성이 없어서 청량감이 증진되며 장시간의 중탕과 수회의 여과 및 위생적 진공포장으로 인하여 방부제를 첨가하지 않고도 장시간 보관이 가능한 최고급 건강음료로써 손색이 없는 것이다.The beverage of the present invention is composed of the finest raw materials such as deer antler and ginseng, which are beneficial to the human body, and extracts of raw materials having beneficial and special aroma and taste while beneficial to the human body, such as licorice, ginger, and jujube. As it is a natural sweetness extracted from licorice, it is not good for human body compared to artificial sweeteners and sugars, and it has no sticky adhesion. It is a good drink.
Claims (2)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020030005126A KR100555683B1 (en) | 2003-01-27 | 2003-01-27 | A health-support-drink using a herb-medicine-material and its manufacturing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020030005126A KR100555683B1 (en) | 2003-01-27 | 2003-01-27 | A health-support-drink using a herb-medicine-material and its manufacturing method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR20040068646A KR20040068646A (en) | 2004-08-02 |
| KR100555683B1 true KR100555683B1 (en) | 2006-03-03 |
Family
ID=37357707
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020030005126A KR100555683B1 (en) | 2003-01-27 | 2003-01-27 | A health-support-drink using a herb-medicine-material and its manufacturing method |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR100555683B1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101000886B1 (en) * | 2008-07-01 | 2010-12-13 | 함관남 | Method for Extraction extract of antlers |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108244436A (en) * | 2018-02-09 | 2018-07-06 | 李冠楠 | A kind of ginseng and pilose antler beverage and its preparation method and application |
| KR102176756B1 (en) * | 2019-10-29 | 2020-11-09 | 김득수 | A method of producing deer antlers and red ginseng tea and deer antlers and red ginseng tea using the same as |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR910007637A (en) * | 1989-10-20 | 1991-05-30 | 제임스 조셉 드롱 | 2-axis magnetically coupled robot |
| KR19980075248A (en) * | 1997-03-29 | 1998-11-16 | 안복순 | Mixed drinks and preparation methods thereof |
| KR20000037056A (en) * | 2000-04-06 | 2000-07-05 | 유문재 | Chinese medicine sport beverage including ginseng and crude drug and method for preparing the same |
| KR20010066936A (en) * | 1999-07-22 | 2001-07-11 | 존 씨. 메티유 | Hydraulically assisted, hydraulically released brake |
| KR20010110831A (en) * | 2000-06-08 | 2001-12-15 | 김현성 | Manufacture method and tea for alcohol remove |
| KR20020036164A (en) * | 2000-11-08 | 2002-05-16 | 이상윤 | Process of preparing concentrate for herb drink from herbal materials |
| KR20020041639A (en) * | 2000-11-28 | 2002-06-03 | 복성해 | Compositions effective for removing hangover which contains natural herb tea extracts and health supplementing foods containing the same as an effective ingredient |
-
2003
- 2003-01-27 KR KR1020030005126A patent/KR100555683B1/en not_active IP Right Cessation
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR910007637A (en) * | 1989-10-20 | 1991-05-30 | 제임스 조셉 드롱 | 2-axis magnetically coupled robot |
| KR19980075248A (en) * | 1997-03-29 | 1998-11-16 | 안복순 | Mixed drinks and preparation methods thereof |
| KR20010066936A (en) * | 1999-07-22 | 2001-07-11 | 존 씨. 메티유 | Hydraulically assisted, hydraulically released brake |
| KR20000037056A (en) * | 2000-04-06 | 2000-07-05 | 유문재 | Chinese medicine sport beverage including ginseng and crude drug and method for preparing the same |
| KR20010110831A (en) * | 2000-06-08 | 2001-12-15 | 김현성 | Manufacture method and tea for alcohol remove |
| KR20020036164A (en) * | 2000-11-08 | 2002-05-16 | 이상윤 | Process of preparing concentrate for herb drink from herbal materials |
| KR20020041639A (en) * | 2000-11-28 | 2002-06-03 | 복성해 | Compositions effective for removing hangover which contains natural herb tea extracts and health supplementing foods containing the same as an effective ingredient |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101000886B1 (en) * | 2008-07-01 | 2010-12-13 | 함관남 | Method for Extraction extract of antlers |
Also Published As
| Publication number | Publication date |
|---|---|
| KR20040068646A (en) | 2004-08-02 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102907526B (en) | Five-leaf tea and preparation method thereof | |
| CN101904384B (en) | Pu'er antipyretic beverage and preparation method thereof | |
| CN103704801B (en) | A kind of preparation method of eucommia composite anti-fatigue functional beverage | |
| CN101627790A (en) | Ginkgo and ginger tea drink and preparation method thereof | |
| CN101904389A (en) | Honeysuckle flower green tea | |
| CN104544406A (en) | Chinese-date-flavor functional beverage capable of improving sleep quality of spacemen and preparation method of Chinese-date-flavor functional beverage | |
| CN103229875A (en) | Three-flower warming tea beverage and production method thereof | |
| CN103416561B (en) | Dahurian patrinia herb tea and starter culture thereof | |
| KR100864941B1 (en) | Making method for matured liqueur of incubated wild ginseng root by maturing in oak bottle | |
| CN106635679A (en) | Mustard and waxberry wine | |
| CN102652575B (en) | Golden-silk jujube health-care drink and producing method thereof | |
| CN100425687C (en) | Method for making caffee milk wine | |
| CN1986765B (en) | Production process of medicated health wine | |
| KR100648000B1 (en) | Manufacturing method of the liquors comprising cultured root of wild ginseng and alcoholic liquors using the same | |
| KR100555683B1 (en) | A health-support-drink using a herb-medicine-material and its manufacturing method | |
| CN107980968A (en) | A kind of honey white fungus tea beverage | |
| CN111685244A (en) | Medicinal and edible plant type beverage and preparation method thereof | |
| KR100558159B1 (en) | The manufacturing method of nutritious food by the root of Lithospermi Radix | |
| CN105248727A (en) | Compound tea beverage and preparation method thereof | |
| CN105124663B (en) | A kind of beverage containing resveratrol and preparation method thereof | |
| KR101795681B1 (en) | Manufacturing method of natural nutrition soybean paste using blackbean | |
| CN1166942A (en) | Capillary artemisia juice (a kind of natural health care beverage) | |
| KR101067251B1 (en) | compositions containing cultivated mountain ginseng and process for preparing the same | |
| KR101852313B1 (en) | mushroom extract containing mushroom active ingredient manufacturing method and Kimchi containing mushroom extract | |
| KR20160042832A (en) | Seasoning composition comprising Dendropanax morbifera extract as active component |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E902 | Notification of reason for refusal | ||
| E902 | Notification of reason for refusal | ||
| E701 | Decision to grant or registration of patent right | ||
| GRNT | Written decision to grant | ||
| FPAY | Annual fee payment |
Payment date: 20100818 Year of fee payment: 5 |
|
| LAPS | Lapse due to unpaid annual fee |