METHOD FOR MANUFACTURING FUNCTIONAL LIQUOR, ENABLING LOW CARBON MANUFACTURING

摘要

PURPOSE: A method for manufacturing functional liquor is provided to enhance the atomic ratio of the surface of particles by pulverizing a health functional material into a nanoparticle and to enable molecular binding of the nanoparticles with an alcohol solution at room temperature, thereby largely saving energy.;CONSTITUTION: A method for manufacturing functional liquor containing a health functional ingredient 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; splitting the ingredients into nanoparticles using a nano pulverizer to enlarge the surface area of the ingredients (104); and mixing the nanoparticles of the ingredients with alcoholic liquors (102) and stirring at high speed for molecular binding (106).;COPYRIGHT KIPO 2013;[Reference numerals] (101) Functional material; (102) Alcoholic liquors; (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) Makkoli; (CC) Mulberry leaves; (DD) Cheongju; (EE) Ginseng; (FF) Soju; (GG) Red ginseng; (HH) Beer; (II) Garlic; (JJ) Finely pulverize; (KK) Fruit wine; (LL) Broccoli; (MM) Whisky; (OO) Blueberry; (PP) Hovenia dulcis fruits; (QQ) Pueraria lobata (Willd.) Ohwi roots; (RR) Japanese apricot