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صنایع غذایی::
محتوای اختراع حاضر
According to the embodiment of the present invention, the manufacturing method for a black garlic beverage having the effect of improving liver function, using a black garlic concentrate and a natural medicine, includes: a purified water manufacturing step of forming purified water by filtering raw water injected, by a multilayer filter and reverse osmotic membrane filtering; a black garlic steaming and ripening step including an after-ripening process of improving the sweet taste and removing moisture at the low temperature of 0-5°C for 7-14 days after steaming garlic at a predetermined temperature for a predetermined time and ripening the garlic for 12-15 days at a temperature of 70-80°C; a black garlic extract concentrating step of extracting an extract and concentrating the black garlic liquid by injecting the purified water passing through the purified water manufacturing step into the black garlic passing through the black garlic steaming and ripening step at a predetermined ratio; a natural medicine steaming step of firstly steaming the raw materials of the natural medicine in which an arrowroot, hovenia dulcis fruits, dandelion, tumeric, and wormwood are selected at a predetermined ratio, at the temperature of 60-70°C for 2-3 times by secondly steaming the raw material of the natural medicine at the temperature of 70-80°C for 4-6 hours; and a natural medicine extracting and concentrating step of concentrating the natural medicine after extracting the natural medicine passing through the ripening step after a drying step.
According to this embodiment of the present invention, the manufacturing method for a black garlic beverage can produce the optimal conditions for manufacturing a beverage having the effect of improving liver function by mixing the black garlic and a medicine herb, in other words, the beverage in which the black garlic and the medicinal herb having a liver protection effect and an antioxidant effect are mixed.
According to the manufacturing method according to the embodiment of the present invention, in order to reduce the energy and to keep the active ingredient contained in garlic as much as possible while eliminating the alicin component which causes peculiar taste and odor of garlic, Conditions for the steaming process can be derived.
BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a process drawing showing the entire constitution of a method for producing a black garlic drink which is effective for improving liver function in the embodiment of the present invention.
Hereinafter, specific embodiments of the present invention will be described with reference to the drawings.
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