KR101910002B1 - Method for manufacturing stachys sieboldii pill - Google Patents

Abstract

The present invention relates to a method for producing a Stachys japonica Miq. pill. More specifically, the present invention relates to a method for producing a Stachys japonica Miq. pill containing Stachys japonica Miq. powder. According to the present invention, the method for producing the Stachys japonica Miq. pill comprises the following steps: a first step of extracting dried Stachys japonica Miq. with hot water to prepare a Stachys japonica Miq. extract; a second step of filtering the Stachys japonica Miq. extract; a third step of adding dextrin to the filtered Stachys japonica Miq. extract; a fourth step of preparing Stachys japonica Miq. powder by drying the dextrin-added Stachys japonica Miq. extract using a spray drier; a fifth step of mixing the Stachys japonica Miq. powder, small bean powder, adlay powder, barley, black sesame seeds, glutinous rice paste, and grain with enhanced content of gamma-aminobutyric acid (GABA) so as to produce Stachys japonica Miq. pill dough; a sixth step of putting the Stachys japonica Miq. pill dough into a pill maker to mold the same in a form of pills; a seventh step of drying the molded pill to produce the Stachys japonica Miq. pill; and an eighth step of packaging the Stachys japonica Miq. pill.

Description

[0001] The present invention relates to a method for manufacturing stachys sieboldii pill,

More particularly, the present invention relates to a method for producing a cornerstone, comprising a base stone powder.

Groundbreaking sleep is also called persimmon grass, and stamen grass is derived from the medicinal name. Groundbreaking sleep is used in all parts of the world, including China, Japan, and Europe, as well as in Korea as well as in all parts including flowers. The shape and effect of foundation stone sleep is similar to that of the plant. The cornerstone sleep is characterized by the lack of toxicity and sweetness, and it is also called the name of the chief presbytery or jangsujae because it helps the brain to prevent dementia and helps the longevity.

The effect of the foundation stone introduced in Chinese mainland gangmyeon is cereal, memory improvement, senile dementia and strengthening the intestines as fortified water, taste is sweet, nature is plain and non-poisonous, chasing the wind, loose the red blood, It has been reported that healing jaundice, paralysis, whole body fracture, arthritis, neuralgia, healing jaundice with juice, and improving the liver to improve jaundice. In addition, carbohydrates among the constituents of cornerstone sleep are oligosaccharides, which have an effect of helping the growth of beneficial bacteria at the forehead and promoting intestinal functions.

However, studies on the use of cornstarch as a food which is good for brain health and effective for prevention and improvement of constipation are limited and inactive because of a large amount of choline and phenylethanoid components.

Korean Patent Laid-Open No. 10-2009-0121689

DISCLOSURE OF THE INVENTION The present invention has been made in order to solve the above problems, and it is an object of the present invention to provide a method for improving constipation by using ground powder of cornerstone, sleeping bean, yulmu, barley, black sesame and GABA- And a method for producing the same.

It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory and are not restrictive of the invention as set forth in the accompanying drawings. It will be possible.

The method of the present invention for preparing a basil starch preparation comprises the steps of: preparing a basil starch extract by hot water extraction of dried basil leaves; A second step of filtering the bas relief extract; A third step of adding dextrin to the filtered ground stone extract; A fourth step of preparing a ground stone powder by drying the ground stone extract with dextrin by a spray dryer; A fifth step of preparing a ground stone recycling dough by mixing the ground stone powder and the ground bean powder, Yulmu powder, barley, black sesame seeds, glutinous rice paste and grain powder with increased GABA content; A sixth step of putting the cornerstone locking dough into a ventilator and molding it into a ring; A seventh step of drying the molded ring to produce a cornerstone; And an eighth step of packaging the cornerstone filler.

According to the solution of the above-mentioned problems, the method of the present invention for improving the ability of improving the constipation using powdered ground hair extracts, powdered ground bean extract, granulated bean curd, yulmu, barley, black sesame and GABA- There is an effect that it can be easily ingested by producing a cornerstone complex.

BRIEF DESCRIPTION OF THE DRAWINGS Fig.

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. BRIEF DESCRIPTION OF THE DRAWINGS The advantages and features of the present invention and the manner of achieving them will become apparent by reference to an embodiment which will be described in detail below with reference to the accompanying drawings.

Hereinafter, a method of manufacturing a cornerstone reclamation will be described in detail with reference to the drawings.

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First, a cornerstone sleep extract is prepared in a first step (S1).

Specifically, 1 part by weight of water is added to 1 part by weight of a dried base stone as an extractor, and the mixture is heated at a temperature of 95 to 115 캜 for 10 to 14 hours to prepare a cornerstone sleep extract.

When 1 part by weight of water is contained in 1 part by weight of dried base stone as a base for preparing a base stone sleep extract, the amount of the useful ingredient in the foundation stone is not sufficiently extracted. If the amount of water is more than 1 part by weight, There is a low problem.

If the temperature is lower than 95 ° C during the preparation of the base stone sleep extract, the extraction will not proceed effectively and the time required for the extraction will increase, resulting in a decrease in working efficiency. If the temperature is higher than 115 ° C, the oil component in the cornerstone can be destroyed due to the high temperature, and therefore, the temperature at the time of cornerstone sleep extraction is most preferably 95 to 115 ° C.

In addition, if the composition is heated at a temperature of 95 to 115 캜 for a time shorter than 10 hours, it is impossible to sufficiently extract a useful ingredient in the ground stone bed, and if it is heated for more than 14 hours, Is low. Therefore, it is most preferable to heat at a temperature of 95 to 115 캜 for 10 to 14 hours in the cornerstone sleep extraction.

Next, in the second step (S2), the foundation stone sleep extract is filtered.

Specifically, the crude stone extract prepared in the first step is filtered to remove impurities.

Next, dextrin is added in the third step (S3).

Specifically, dextrin is added as an excipient to the foundation stone extract prepared by filtration in the second step.

It is most preferable that 0.01 to 0.05 part by weight of dextrin is added to 1 part by weight of the filtered base stone sleep extract. If less than 0.01 part by weight of dextrin is added to 1 part by weight of the filtered base stone sleep extract, or when more than 0.05 part by weight of dextrin is added, the concentration is excessively low or excessively high, There is a problem.

Next, in the fourth step (S4), a cornerstone powder is produced.

Specifically, the foundation stone sleep extract prepared in the third step is dried by a spray dryer to prepare a ground stone powder.

Next, in the fifth step (S5), a corner stone-locked dough is produced.

Specifically, the ground stone powder prepared in the fourth step is mixed with soybean powder, yulmu powder, barley, black sesame seeds and glutinous rice grass to prepare a ground stone reclaimed dough.

0.1 to 0.3 parts by weight of wheat germ powder, 0.1 to 0.3 part by weight of yulmu powder, 0.1 to 0.3 part by weight of barley, 0.1 to 0.3 part by weight of black sesame, 0.1 to 0.3 part by weight of black sesame seeds, 0.1 to 0.3 part by weight of the powder and 0.1 to 0.4 part by weight of glutinous rice paste are mixed to prepare a ground stone mortar.

Corundum sleep is rich in dietary fiber, has excellent pharmacological effect on the activation of intestinal function, has a great effect in improving constipation. In addition, it is an edible medicinal material with excellent brain cell regeneration and activation.

It contains various nutrients such as calcium, magnesium, zinc, and potassium, and lecithin to prevent fatigue and adult diseases. If the amount of soybean powder is less than 0.1 part by weight with respect to 1 part by weight of the base powder, the amount of the soybean powder is not sufficiently added. If the amount of the soybean powder is more than 0.3 part by weight, the batter is excessively rejuvenated.

Yulmu excreted cholesterol in vitro, is effective in preventing adult diseases and is also a food that helps diet. If less than 0.1 part by weight of yulmu powder is added to 1 part by weight of the base stone powder, the yulmu powder is not sufficiently added and the yulmu powder is more than 0.3 part by weight.

Barley is rich in fiber and is effective in constipation. If the amount of barley is less than 0.1 part by weight with respect to 1 part by weight of the base stone powder, sufficient amount of barley is not added. If the amount of barley is more than 0.3 part by weight, the batter may be excessively restored.

Black sesame is excellent in antioxidant effect, and is rich in vegetable unsaturated fat, protein and dietary fiber. When the black sesame is less than 0.1 part by weight with respect to 1 part by weight of the base stone powder, the black sesame oil is not sufficiently added. If the black sesame is more than 0.3 part by weight, the batter is excessively restored.

The glutinous rice paste has the characteristic of giving the viscous to the foundation stone dough and keeping the shape of the foundation stone with a certain shape.

If the amount of the glutinous rice paste is less than 0.1 part by weight based on 1 part by weight of the ground stone powder, a sufficient level of viscosity can not be imparted to the ground stone admixture dough and the form retention of the prepared ground stone block is low. If the amount is more than 0.4 part by weight, there is a problem that symptoms such as poor digestion are produced when the prepared cornstarch is ingested.

The grains with increased GABA content add water to the dried grains before germination. The ratio of water to dried grains is most preferably 10: 3. The grains are allowed to completely absorb water and then aged at a temperature of 40 to 65 ° C for 1 to 3 hours to obtain a germinated and germinated grain. If the amount of the grain powder having an increased GABA content is less than 0.1 part by weight based on 1 part by weight of the base stone powder, the graft powder having an increased GABA content is not sufficiently added, GABA) is more than 0.3 part by weight, there is a problem that the dough is excessively restored.

Next, in a sixth step (S6), a ring is formed.

Specifically, the cornerstone locking dough is put into a ventilator and molded into a ring.

Next, in a seventh step (S7), a cornerstone locking is manufactured.

Specifically, the molded ring is put into a dryer and dried at a temperature of 65 ° C for 12 to 15 hours to prepare a cornerstone.

In the case of producing the foundation stone block, if it is dried for less than 12 hours in a dryer maintained at a temperature of 65 캜, it is not dried sufficiently and is easily deteriorated. In addition, when dried for more than 15 hours in a dryer maintained at a temperature of 65 캜, the cornerstone is excessively dried to harden the texture, making it difficult to ingest, and the working time is excessively increased, have.

Next, in the eighth step (S8), cornerstone locking is packed.

Specifically, the manufactured corner block is packed to prevent contamination due to the inflow of foreign matter.

Hereinafter, sensory evaluation was performed according to the composition ratio of the cornerstone of the present invention, and the results are shown.

1. Sensory Evaluation

In order to compare the quality characteristics of the cornucopia of the present invention, the present inventors conducted a sensory evaluation after a training suitable for the purpose of this experiment was conducted for a graduate student of Food Science and Technology who was recognized as an examiner. The sensory test items were scored 9 points for texture and texture (softness), and 9 points for very poor.

[Comparative Example 1]

In Comparative Example 1, 1 part by weight of yulmu powder, 0.5 part by weight of barley, 0.5 part by weight of black sesame, and 0.5 part by weight of glutinous rice grass were mixed to 1 part by weight of dry ground bean powder, Lt; 0 > C for 13 hours to prepare a ring.

[Example 1]

In Example 1, 0.2 part by weight of soybean powder, 0.2 part by weight of yulmu powder, 0.1 part by weight of barley, 0.1 part by weight of black sesame and 0.3 part by weight of glutinous rice paste were mixed with 1 part by weight of cornstarch powder, , Which was shaped into a ring shape and then dried at a temperature of 65 ° C for 13 hours to prepare a cornerstone.

[Example 2]

In Example 2, 0.2 part by weight of soybean powder, 0.2 part by weight of yulmu powder, 0.1 part by weight of barley, 0.1 part by weight of black sesame and 0.3 part by weight of glutinous rice grass were mixed with 0.9 part by weight of crude stone powder, , Which was shaped into a ring shape and then dried at a temperature of 65 ° C for 13 hours to prepare a cornerstone.

[Example 3]

In Example 3, 0.2 part by weight of soybean powder, 0.2 part by weight of yulmu powder, 0.1 part by weight of barley, 0.1 part by weight of black sesame and 0.3 part by weight of glutinous rice grass were mixed with 1.1 parts by weight of crude stone powder, , Which was shaped into a ring shape and then dried at a temperature of 65 ° C for 13 hours to prepare a cornerstone.

Item
Sensory evaluation shape Texture (softness) Comparative Example 1 5 6 Example 1 7 7 Example 2 5 7 Example 3 8 4

As a result of the experiment, it is found that the sensory evaluation score of Example 1 is the highest.

In Example 2, the texture was somewhat soft but the shape retention was not good. In Example 3, the shape retention was excellent, but the texture was somewhat rough, so that those who were not accustomed to taking the money had difficulty in ingesting.

2. Constipation Improvement Diagram

This experiment was conducted to examine the constipation improvement rate in 20 experimental participants suffering constipation after taking each of Comparative Example 1 and Example 1 for a certain period (10 days).

Comparative Example 1 Example 1 Much improved 0 12 Improved 0 4 usually 3 4 No change 17 0

As a result of the experiment, it can be seen that Example 1 containing the base powder has excellent constipation improving effect.

3. Comparison of general bacterial counts

In this experiment, the number of general bacteria was measured in the ground stone powder (Example 4) prepared by the method of producing the ground stone powder of the present invention and the ground stone powder (Comparative Example 2 and Comparative Example 3) produced by the ordinary method, Were compared. The general bacterial count was obtained by diluting 1 g each of cornstarch powder with sterilized peptone water according to the decimal system, applying 1 mL uniformly to the standard agar medium, then re-stacking the 15 mL medium and solidifying it at a temperature of 35 ± 2 ° C for 24 to 28 hours The number of colonies formed after culturing was counted. The results are shown in Table 3 below.

How to make foundation stone powder Number of common bacteria (cfu / g) Example 4 Non-detection Comparative Example 2 150 ± 15 Comparative Example 3 50 ± 7

Comparative Example 2 was a base stone powder produced by a hot air drying method, and Comparative Example 3 was a base stone powder dried by hot air drying after 200 ppm sodium hypochlorite treatment. In Comparative Example 2 and Comparative Example 3, bacteria were detected. However, in Example 4 produced by the production method of the present invention, bacteria are not detected, and it can be seen that the bacteria control is easier than the conventional method.

Hereinafter, experiments on the production method of grain with increased GABA content and the results are shown.

4. Method for producing grains with increased GABA content

1) Determination of the ratio of grains to ground for increasing GABA content

The ratio of barley to water was 10: 0, 10: 1, 10: 2 by weight. 10: 3, 10: 4 and 10: 5, and the time in which the water was completely absorbed into the barley was measured in the same container.

Ratio of barley and water 10: 1 10: 1 10: 2 10: 3 10: 4 10: 5 Time to complete absorption 1.5 1.5 3 4.5 10.5 15

At the room temperature of 20 ± 3 ° C, the time taken to completely absorb the water added to the barley becomes longer as the amount of water is increased. When the water is added to the barley weight to weight ratio of 10: 3 or less, The time required for moisture absorption increased by 1.5 hours (1 hour and 30 minutes). However, when the ratio of water is increased to 10: 4, it takes more than 10 hours and it takes much time to pre-treat the barley. In this case, it takes a long time for the pretreatment process for processing, and there is a disadvantage that the risk of corruption due to microbial contamination is increased in a summer or a high temperature environment.

2) Variation of GABA production by aging of barley with different water mixing ratio

The barley after moisture absorption was stored at a temperature of 50 캜 for 1 hour and the content of GABA was analyzed. The results are shown in Table 5 below.

For the GABA content, the aged barley was pulverized using enzyme analysis method, and 10 times of water was added to the shake extract, and 1 mL of 70 mM LaCl ₃ was added to 1 mL of the filtrated filtrate, followed by thorough mixing for 15 minutes, followed by centrifugation at 4,000 rpm for 5 minutes Respectively. 400 μl of the supernatant was added to a centrifuge tube containing 160 μl of 0.1 M KOH and stirred for 5 minutes. 50 μl of 0.5 MK ₄ P ₂ O ₇ buffer (pH 8.6) and 150 μl of 4 mM NADP were added to 50 μl of the supernatant which had been centrifuged at 4,000 rpm for 5 minutes. Then, 50 μl of 2.0 unit / ml GABase was added and mixed at 340 nm Absorbance was measured (initial A), and 50 μl of 20 mM α-ketoglutarate was added. After reacting at 37 ° C. for 3 hours, the absorbance was measured at 340 nm (final A). The GABA content was calculated by substituting GABA (final A-initial A) for each concentration.

Barley: Weight ratio of water GABA content (mg / 100g) 10: 0 3.64 ± 0.19 10: 1 10.24 ± 0.29 10: 2 10.74 ± 0.22 10: 3 12.34 ± 0.89 10: 4 17.84 0.98 10: 5 18.34 + - 0.54

The GABA content of raw barley without any treatment was 1.10 ± 0.01 mg / 100 g, but increased to 3.64 mg / 100 g when heat treated without water (10: 0), and heat treatment at 50 ° C. for 1 hour GABA content is increased. However, the content of GABA increased more when the water was added more than a certain amount. The content of GABA increased as the water content of barley increased, and the ratio of barley to water was 10: 4 and 10: 5, GABA content was high.

In order to increase the GABA content, it is preferable to increase the amount of water added to the barley so that the ratio of the barley and water is 10: 4 or more. However, as mentioned above, in the weight ratio of 10: 4 or more, , It was found that the proper mixing ratio for high GABA production was 10: 3 by weight.

3) Aging temperature setting for increasing GABA content

Barley and water were mixed at a weight ratio of 10: 3 and left to stand at the same temperature for 4 hours and 30 minutes to completely absorb the water. After standing for 1 hour in an aging machine at a temperature of 30 to 70 ° C, GABA content was analyzed Respectively. The results are shown in Table 6 below.

Pretreatment temperature (캜) GABA content (mg / 100g) 30 9.54 ± 0.73 35 10.4 ± 0.61 40 11.10 ± 0.49 45 11.23 + - 0.24 50 12.27 ± 0.73 55 12.14 + - 1.46 60 11.72 + 0.49 65 11.43 + - 0.72 70 10.45 ± 0.73

GABA content in barley was ranged from 11.10 ~ 12.27mg / 100g at aging temperature of 40 ~ 65 ℃ and there was no significant difference in GABA content at temperature. The highest content was 12.27mg / 100g at 50 ℃. At higher temperatures, the GABA content gradually decreased with increasing temperature and contained 11.43 and 10.45mg / 100g at 65 ℃ and 70 ℃, respectively.

In the case of the enzyme producing GABA in plants, it is known that the optimal temperature is about 50 ℃. As a result, the content of GABA increased up to 60 ℃. These results indicate that the barley, which is called water, has been subjected to a short heat treatment for about 1 hour, so that the aging temperature for the heat treatment penetrates into the barley and takes time to raise the temperature of the barley. At the same time, It was thought that the content of GABA could be increased even at a temperature slightly higher than the theoretically known enzyme activity temperature. Therefore, the pre-treatment temperature for increasing the GABA content was set in the range of 50 to 65 ° C.

4) Pre-treatment temperature and time setting for increasing GABA content

The barley and water were mixed at a ratio of 10: 3 according to the conditions set forth above, and allowed to stand at room temperature for 4.5 hours to allow the water to be absorbed sufficiently. Then, the temperature was changed to 50, 55, And pretreatment for 1, 2, 3, 4, and 5 hours at each temperature. The pretreatment temperature and time were determined by measuring the content of GABA and total phenolic compounds.

The content of GABA was measured by the same method as above. Total phenol compound reacted with phosphomolybdic acid, which is a polyphenolic substance, in accordance with the Folin-Denis method as a principle of blue color. To 2 ml of Folin-Ciocalteau reagent 0.5 mL was added, and after 3 minutes, 0.5 mL of a 10% Na ₂ CO ₃ solution was mixed and allowed to stand for 1 hour in a dark room at room temperature. Then, the absorbance was measured at 760 nm using a spectrophotometer. The total polyphenol content was calculated from the calibration curve obtained by analyzing gallic acid as a standard material in the same manner as the sample.

GABA content decreased with increasing pretreatment temperature. However, there was no significant difference in GABA content between 4 and 5 hours treatment at 55 ℃ or higher.

Preprocessing time
(h) GABA content (mg / 100g) according to pretreatment temperature 50 55 60 65 One 12.71 + - 2.79 12.24 + - 0.91 11.92 + - 0.80 11.63 + - 0.34 2 9.80 ± 2.11 9.46 ± 0.53 7.97 ± 0.91 8.08 ± 1.21 3 8.77 ± 0.53 7.20 ± 1.70 6.93 + - 0.34 6.08 ± 1.21 4 7.08 ± 1.77 4.44 ± 0.72 4.67 ± 0.11 4.09 ± 0.20 5 5.93 ± 0.60 4.21 + - 0.60 4.55 + - 0.34 3.98 + 0.87

Preprocessing time
(h) GABA content (mg / 100g) according to pretreatment temperature 50 55 60 65 One 26.68 + 0.07 24.28 + 0.07 22.27 ± 0.26 21.70 ± 0.10 2 21.67 ± 0.09 22.41 + - 0.12 27.39 + - 0.12 24.70 ± 0.06 3 19.27 ± 0.28 26.96 + 0.11 24.15 + - 0.10 18.77 + - 0.10 4 18.36 + - 0.12 20.24 ± 0.09 25.86 + - 0.10 14.29 ± 0.16 5 17.90 + 0.07 16.86 ± 0.12 25.36 + - 0.13 14.25 + 0.16

The total phenolic compound content in the barley without any treatment was 33.43 ± 0.20 mg / 100 g. As shown in Table 8, when the pretreatment was carried out at 50 to 65 ° C., the content was lowered. The contents of phenolic compounds were different according to the pretreatment temperature and time. The content of phenolic compounds was high at 50 ℃ for 1 hour, 3 hours at 55 ℃, 2 hours at 60 ℃ and 65 ℃ The content of phenolic compounds was the highest. The contents of total phenolic compounds in all samples increased until they showed the highest value and then decreased after that. The width of the change was the smallest when treated at 60 ℃.

As a result of the above analysis, it can be seen that 1 to 3 hours at 50 to 55 ° C are suitable as economical pretreatment conditions while having proper GABA content and total phenol compound content, and most preferably 1 hour at 50 ° C .

5) Determination of optimum germination time

In order to establish the germination condition of the barley treated according to the pretreatment conditions set forth above, barley and water were mixed at a ratio of 10: 3, absorbed for 4.5 hours, heat-treated at 50 ° C for 1 hour, , Dried barley (B) which had not been pretreated at all, and barley (C) which had been lightly washed and treated for 4.5 hours. In this way, the barley with three different pretreatment methods was placed in a bean sprout cultivator to be automatically fed, and water was continuously fed until the first 12 hours. After that, samples were taken at intervals of 5 hours while germinating while watering for 20 minutes every 1 minute . The antioxidant activity of GABA, total phenolic compound content and DPPH radical scavenging activity was analyzed by germination for 5 to 35 hours.

As a result of analysis of GABA content of barley according to pretreatment conditions and germination time, the content of GABA tended to increase with germination time in all samples as shown in Table 9 below, and then decreased again. Somewhat different. That is, the content of GABA was increased up to 25 hours after germination by the barley-treated barley at 50 ° C for 1 hour, and the content of barley and water was adjusted to 10: 3. . The content of GABA in the three samples was lower than that of the dried B sample without any pretreatment. The content of GABA decreased after 30 hours of germination. After 4.5 hours of light washing, the C sample also showed the highest value at 30 hours of germination and then decreased again. From the above experimental results, it can be confirmed that when germinated after pretreatment according to the conditions set in the present invention, a higher content of GABA is produced than the sample not subjected to the pretreatment or only to the roughening treatment.

Germination time
(h) GABA content (mg / 100g) during barley germination by pretreatment method and time A B C 0 12.48 ± 0.69 1.72 0.34 5.45 ± 1.22 5 13.87 ± 1.44 4.31 ± 1.03 7.89 ± 0.53 10 15.32 + - 0.53 8.84 ± 1.55 10.71 ± 2.30 15 17.77 + - 0.72 9.24 ± 1.22 11.33 + - 0.40 20 19.55 + 0.24 10.55 + 0.49 12.02 1.55 25 22.25 ± 0.20 10.90 ± 0.00 14.44 + - 0.53 30 17.78 ± 1.44 12.31 ± 1.92 16.15 ± 1.11 35 16.51 ± 2.08 11.52 + - 0.34 15.01 + - 1.05

As described above, it is to be understood that the technical structure of the present invention can be embodied in other specific forms without departing from the spirit and essential characteristics of the present invention.

Therefore, it should be understood that the above-described embodiments are to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than the foregoing description, All changes or modifications that come within the scope of the equivalent concept are to be construed as being included within the scope of the present invention.

S1. Manufacture of foundation stone sleep extract
S2. Base stone sleep extract filtration
S3. Dextrin addition
S4. Manufacture of foundation stone powders
S5. Manufacture of foundation stone
S6. Molding
S7. Cornerstone
Q8. Packing

Claims (5)

A first step of extracting the dried basil leaves by hot water extraction to prepare a basil leaf extract;
A second step of filtering the bas relief extract;
A third step of adding dextrin to the filtered ground stone extract;
A fourth step of preparing a ground stone powder by drying the ground stone extract with dextrin by a spray dryer;
A fifth step of preparing a ground stone recycling dough by mixing the ground stone powder and the ground bean powder, Yulmu powder, barley, black sesame seeds, glutinous rice paste and grain powder with increased GABA content;
A sixth step of putting the cornerstone locking dough into a ventilator and molding it into a ring;
A seventh step of drying the molded ring to produce a cornerstone;
And an eighth step of packaging the cornerstone recess,
The foundation stone sleep extract is characterized in that,
1 part by weight of water is added to 1 part by weight of the dried ground stone bed, and the mixture is heated at a temperature of 95 to 115 캜 for 10 to 14 hours for extraction.
0.01 to 0.05 part by weight of dextrin was added to 1 part by weight of the filtered base stone sleep extract,
The ground-stone locking dough includes:
0.2 part by weight of soybean powder, 0.2 part by weight of yulmu powder, 0.1 part by weight of barley, 0.1 part by weight of black sesame, 0.3 part by weight of glutinous rice grass and 0.1 part by weight of cereal powder having increased GABA content To 0.3 part by weight,
The grain powder with increased GABA content,
Dried barley is added with water at a weight ratio of 10: 3 to completely absorb and then aged at a temperature of 50 ° C for 1 hour, followed by germination and pulverization. delete delete delete delete

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