METHOD FOR MANUFACTURING FUNCTIONAL LIQUOR, CAPABLE OF PRODUCING LOW CARBON

摘要

PURPOSE: A method for manufacturing functional liquor is provided to enhance the atomic ratio of the surface of particles by pulverizing health functional ingredients into nanoparticles and to perform molecular binding with a solution of a drink at room temperature, thereby largely reducing energy compared with a conventional method.;CONSTITUTION: A method for manufacturing functional liquor containing health functional ingredients comprises the steps of: washing and drying materials selected among functional materials (101) including green tea leaves, mulberry leaves, ginseng, red ginseng, garlic, broccoli, Hovenia dulcis fruits, Pueraria lobata (Willd.) Ohwi roots, Schisandra chinensis (Turcz.) Baill, Japanese apricot, noni, and blueberry; enlarging the surface area of the ingredient particles by splitting the ingredients into nanoparticles (104); and mixing the nanoparticles with a drink (102) and stirring the mixture at high speed (105) for molecular binding of the nanoparticles and an alcohol solution (106).;COPYRIGHT KIPO 2013;[Reference numerals] (101) Functional material; (102) Beverage; (103) Step of washing and drying; (104) Step of enlarging surface area; (105) Step of mixing; (106) Step of binding molecules; (107) Step of sterilizing; (108) Step of packaging; (AA) Green tea leaves; (BB) Milk; (CC) Mulberry leaves; (DD) Yogurt; (EE) Ginseng; (FF) Soymilk; (GG) Red ginseng; (HH) Juice; (II) Garlic; (JJ) Finely pulverize; (KK) Soft drinks; (LL) Broccoli; (MM) Carbonated soft drink; (NN) Blueberry; (OO) Hovenia dulcis fruits; (PP) Pueraria lobata (Willd.) Ohwi roots; (QQ) Japanese apricot