KR100470495B1 - A Process for Preparing Antler Powder - Google Patents

Abstract

The present invention freezes the cut surface of the antler antler rapidly frozen, the frozen antler lowered the product temperature by vertically oriented so that the cut surface is downward, and then freeze-dried, the coarse grinding and fine grinding to obtain a antler powder The present invention relates to a health supplement comprising a antler powder and an electric antler powder, which are prepared by a powder production method and an electric method and which preserve the active ingredient and quality of raw antler as it is. According to the present invention, since lyophilization is used instead of hot air or cold air drying, the active ingredient of the antler can be prevented from being destroyed by heat, and the drying period of the antler is shortened, thereby reducing costs and manpower consumption, as well as deteriorating quality. Compared to the conventional method of drying by gradually increasing the freezing temperature after rapid freezing, it is possible to optimize the pretreatment and freeze-drying conditions before drying to preserve high-quality antler powder that preserves the active ingredient and quality of fresh antler. It can be prepared, and by using the electric antler powder as a food additive, it will be able to contribute to the diversification of antler processed foods such as health supplements.

Description

A process for preparing Antler powder

The present invention relates to a method for producing antler powder. More specifically, the present invention freezes the cut surface of the antler antler rapidly frozen, the antler lowered the product temperature by vertically facing the cut surface to freeze, then freeze-dried, coarsely pulverized and fine grinding The present invention relates to a health supplement food comprising a antler powder and an electric antler powder, which are prepared by a method of preparing a antler powder and an electric method, which preserve the active ingredient and quality of raw antler as it is.

Deer antler is an horn of deer that has not been exfoliated, and has been used as a remedy for a variety of diseases in Asia for a long time.Deer antler is used to prevent herbal weakness, rejuvenation, etc. Anemia, hematopoiesis, prevention and strengthening of muscle and skeleton weakness, improvement and protection of liver function, liver disease, strengthening of immune system, promoting growth of children, hypotension, arteriosclerosis, prenatal, postpartum anemia, uterine bleeding , Prevention of bleeding, infertility low back pain, arthralgia, premature ejaculation, dreaming, osteoporosis, nervous breakdown, palpitations, somatospasm, game and epilepsy, diabetes, bone marrow protection, cold, crayfish, skin boil and pruritus, chronic fatigue, tonic and sexual desire It has been shown to be effective in hyperlipidemia, increased appetite, leukemia, blood cancer, gastric ulcer suppression, lack of milk and acute mastitis. In modern times, many modern medical researches on antler and erythema have been conducted in experimental animals. The present-day medical effects of antler are known to improve hematopoietic function, enhance cellular immune function, improve liver function, and fatigue. Beneficial organs, vasomotor tissues and nerve cells, such as the beneficial effect.

Deer antler, which has the above-mentioned effect, is generally used as a medicine while being dried, stored and distributed in a suitable manner after collection. Domestically, the antler is dried by a domestic method, for example, by heat-treating the antler, or by drying it with hot or cold air. In the drying process, since the drying process takes a long time of about 30 days, the quality of the antler was degraded and the drug efficacy was often lowered. Korean Patent Nos. 10-8 and 10-312 disclose a method for producing thin sheet rust and green blood powder using lyophilization rather than heat treatment, hot air or cold air drying, but they all freeze by increasing the freezing temperature after rapid freezing. It is only vacuum dried, and the conditions for pretreatment or freeze-drying of live antler required for freeze drying are not optimized. In the case of New Zealand or Canada, where the antler drying technique is relatively advanced, the antler is collected by cutting it, and then frozen immediately. The frozen antler is immersed in hot water of 90 ° C or more upside down with the cutting side facing upward. Heat until it comes out, and then perform hot air drying for 2 to 3 days with strong hot air to fix rust blood that has spread to the lower part of the antler, and then perform cold air drying for about 30 days and freeze drying for 1 to 2 days. Produces antler. However, according to the electric method, the active ingredients of antler are easily destroyed by heat, and the total drying period is too long (more than 1 month), which is easy to cause deterioration of quality, and it requires a lot of manpower and expense. Must take.

In addition, antler is currently used as a medicinal herb in a dry state, mainly intake in the form of tang or pill, it is most desirable to powder the antler component in order to utilize and consume a variety of antler. It can be used more easily in the production of a conventional bath or ring, it can be easily added to other foods and drugs.

Therefore, there is a constant need to develop a method of manufacturing a high quality antler powder which preserves the active ingredient and quality of raw antler by drying the antler under efficient and optimized conditions.

Accordingly, the present inventors have made intensive studies to develop a method of manufacturing a antler powder that preserves the active ingredient and quality of raw antler, and as a result, the freezing surface of the antler antler is rapidly frozen, and the cutting surface is turned vertically to face downward. The antler powder obtained by freezing and maintaining the lowered antler, then lyophilized at a temperature of 0 ° C. or lower and vacuum condition in the state of sliced or perforated whole antler, and coarsely pulverized and pulverized while maintaining the temperature of temperature lower than room temperature The active ingredient and quality of this raw antler were preserved as it is, and it was confirmed that it could be easily used as a food additive, and thus, the present invention was completed.

After all, the main object of the present invention is to provide a method for producing antler powder.

Another object of the present invention is to provide a antler powder prepared by the electric method.

Still another object of the present invention is to provide a health supplement comprising the electric antler powder as a main component.

The method of manufacturing the antler powder of the present invention comprises (i) pre-freezing room around 10 ° C. for 2 to 3 hours by rapidly freezing the cut surface of the cut antler, putting a rubber cap on the cut surface, and setting the cut surface downward. After maintaining at, the freezing at -25 ℃ or less; (ii) drilling a frozen frozen antler at intervals of 4 cm or less and freeze-drying the same while maintaining conditions of 0 ° C. or less of rust product temperature and a vacuum degree of 10 uHg or less; (iii) a step of coarsely pulverizing the lyophilized antler while maintaining the rust article temperature below room temperature to an average of 5 to 10 mesh in the case of the epidermal layer including the hair and 40 to 60 mesh in the inner part; And (iv) grinding the electrically pulverized antler into an average of 500 to 380 mesh to maintain an antagonist temperature below room temperature to obtain an antler powder, wherein the obtained antler powder comprises a moisture absorbent and a deoxidant. Sealing and packaging together with an aluminum foil packaging material, it may further include a step of storing at a temperature below room temperature.

According to the present invention, since lyophilization is used instead of hot air or cold air drying, the active ingredient of the antler can be prevented from being destroyed by heat, and the drying period of the antler is shortened, thereby reducing costs and manpower consumption, as well as deteriorating quality. Compared to the conventional method of drying by gradually increasing the freezing temperature after rapid freezing, it is possible to optimize the pretreatment and freeze-drying conditions before drying to preserve high-quality antler powder that preserves the active ingredient and quality of fresh antler. It can be prepared, and by using the electric antler powder as a food additive, it will be able to contribute to the diversification of antler processed foods such as health supplements.

Hereinafter, the present invention will be described in more detail with reference to Examples. These examples are only for illustrating the present invention in detail, it will be apparent to those skilled in the art that the scope of the present invention is not limited by these examples.

Example 1 Drying of Fresh Rust

Example 1-1 : Green blood hemostasis of the cut surface after live rust carving

In general, fresh antler after cutting, the whole horn is placed horizontally so that the cutting surface is to the side, while cooling the product temperature, the rust blood on the bone side spreads evenly to the bottom to increase the value of the product. However, if the blood is not placed horizontally and prevents bleeding, bleeding is bleeding from the cut surface of the antler, and the active ingredient is lost, and bleeding is not evenly spread. Therefore, in order to prevent rusting, immediately immerse the cut surface of fresh rust for 1 second to 2 cm in liquid nitrogen for about 10 seconds, and then freeze only the end of the cut surface, cover it with a rubber cap, and cut the antler whole vertically so that the cut surface faces downward. Lowered the temperature of the antler in the pre-cooling room before and after 10 ℃ for 2 to 3 hours. At this time, it was observed that the lysis blood was spread evenly to the lower stage as compared to when it was kept horizontal.

Example 1-2 : Changes in Quality of Raw Antlers According to Freezing Storage Temperature

In order to determine the optimal storage temperature that can prevent the change of the quality of the antler during storage, wrap the fresh antler prepared in Example 1-1 above with -50 ℃, -25 ℃ or After storage for 1 year at -10 ℃, the color, off-flavor and storage energy input of the cut section of antler were analyzed. Table 1 below shows the quality of fresh antler according to freezing storage temperature. As shown in Table 1, if the product is frozen at -50 ° C, there is no change in quality even if it is stored for one year. However, the energy input required for storage in the frozen state is high. The cut surface discolored, and off-flavor by the change of the component was felt. Thus, a temperature of -25 ° C has been determined to be the most suitable for storage of fresh antler, and the electrical temperature is more desirable given the fact that the action of enzymes in foods, which usually leads to a change in the quality of food, is almost stopped below -18 ° C. Was evaluated.

Table 1: Changes in the quality of fresh rust according to freezing storage temperature

-50 ℃ -25 ℃ -10 ℃ Deer Antler Cutting Color scarlet scarlet Slightly dark red scarlet Bad smell none none A little fishy Saved energy input +++++ ++++ +++

Example 1-3 Drying

Deer antler frozen below −25 ° C. was cut into 4-5 mm thick, shaped into a flat plate suitable for drying the sectioned antler, and once again frozen at −25 ° C. or lower for a short time. Then, it was dried at -25 ° C, -10 ° C, 0 ° C or 20 ° C below the vacuum degree of 10 uHg, and analyzed the color, porosity, odor and drying time of the antler cut surface. Table 2 below shows the quality change according to the freeze-drying temperature of the section antler. As shown in Table 2, when the temperature of the antler was dry, the quality of the antler was almost evaluated. When drying the antler, the temperature of the antler was always measured to minimize the quality of the antler. Even if the drying rate was increased by setting the temperature above a certain level, it was better to control the heating temperature so that the product temperature of the sample portion where moisture remained was maintained at 0 ° C to -10 ° C or less at the end of drying.

Table 2: Changes in Quality of Slice Deer Antler by Freeze-Drying Temperature

-25 ℃ -10 ℃ 0 ℃ 20 ℃ Deer Antler Cutting Color scarlet scarlet scarlet Slightly dark red Porosity +++ +++ +++ +++ Bad smell none none none A little fishy Drying time +++++ ++++ +++ ++

On the other hand, when the antler is dried, the skin layer of the antler is dried and contracted first, and the shrinked skin layer acts as a film that prevents the movement of moisture therein. Thus, freeze-drying was performed by drilling a pin hole having a diameter of 1 to 2 mm and a depth of 25 to 30 mm so as to discharge moisture inside the barrel for drying. At this time, the drying condition of the antler was analyzed according to the interval between the holes. To do this, holes were drilled at intervals of 2 cm, 4 cm or 6 cm, and lyophilization was performed at 0 ° C. to −10 ° C. under a vacuum degree of 10 uHg (0.01 mmHg). Table 3 below shows the dry state of the antler for rust drying according to the interval between holes during freeze-drying. As shown in Table 3, when the interval between holes is 6cm, the drying time is long, and there is some fishy smell in the dried antler. Therefore, it is preferable to make the gap between the holes less than 4cm in terms of drying time and quality of antler. Was evaluated.

Table 3: Drying status of rust for different hole spacing

2cm thickness 4cm thickness 6cm thickness Deer Antler Cutting Color scarlet scarlet Slightly dark red Porosity +++ +++ ++ Bad smell none none A little fishy Drying time ++ +++ +++++

Example 1-4 Packaging and Storage of Dry Rust

When dried sectioned antler and antler antler are stored in a simple vinyl package at room temperature, the deterioration of the antler is dark red due to oxidation by light and oxygen, and the quality deterioration such as a bad smell occurs. Therefore, dry rust was packaged with an aluminum foil packaging material such as an oxygen scavenger and a moisture absorbent, and stored for 6 months. In order to confirm the effect, dry rust was compared with the quality of dry rust stored for 6 months. Table 4 below shows the quality change of the dry rust according to the packaging method. As shown in Table 4, the quality of dry rust was not changed even after 6 months at room temperature, and if possible, it was possible to remove the air (oxygen) and moisture inside the package as much as possible by using vacuum packaging. At this time, the storage period could be extended as much as possible by reducing the change in the active ingredient of the antler.

Table 4: Quality Changes of Dry Deer according to Packaging Method

Normal simple vinyl packing Packed in aluminum foil package with deoxidizer and moisture absorbent Deer Antler Cutting Color Dark red after about 1 month scarlet Bad smell Fishy begins after about one month none Constellation Slightly damp after about 1 to 2 months No change after 6 months

Example 2 Powdering of Dry Rust

Example 2-1 Coarse grinding for dry rust

Prior to pulverizing the dry antler, the lyophilized lyophilized with the epidermal layer and the hairs of the epidermis intact is kept at room temperature or below while keeping the knife temperature or the knife mill or cyclomill (Cyclo Tec 1093 Sample Mill). , Sweden), but in the case of using a knife mill, grinding by controlling the rotational speed of the blade during grinding, the inner part of the dry rust is coarsely ground to 40 to 60 mesh size, the outer skin layer containing the hair Silver was largely ground to a size of 5 to 10mesh, and then sieved to separate the epidermal layer containing the hair and the inner part of the antler. The epidermal layer containing the hair separated using an electric knife mill was also secondary coarsely ground using a cyclomill. At this time, the average particle size of the relative or middle skin layer of the antler crushed by cyclomill was 90 mesh and 110 mesh, respectively.

Example 2-2 finely ground pulverized antler

The electrically coarsely pulverized dry antler was pulverized using an air flow grinder or a ball mill. In general, in the case of using an impact mill-type pulverizer, since the product temperature of the antler pulverized due to the heat generation of the pulverized part is raised to 40 to 50 ° C. or more, the active ingredients of the antler preserved by freeze drying During this pulverization process, a considerable amount is destroyed. Therefore, in order to produce a high quality antler powder, an air flow type mill of an air-flow type mill (Hyunjun Powder), which can keep the particle size of the antler under normal temperature while grinding the particle size small. The particle size of the pulverized antler was thus averaged from 650 to 500 mesh, and compared with the conventional particle size used as a food additive, the electric antler powder would have excellent absorption, solubility, mixing and blending properties. It was expected.

On the other hand, the electric air-flow grinder is suitable for mass-treating antler while maintaining product temperature below room temperature, but the grinder is expensive and not suitable for grinding a small amount of antler. Therefore, in the case of grinding a relatively small amount of antler, a ball mill was used, and the ball mill was refrigerated or frozen before use to lower the temperature, and the grinding mill was also placed in a cool dark place so that the temperature of the antler was always kept below room temperature. It was. The average particle size of the pulverized antler was 500 to 380 mesh.

Example 2-3 : Packaging and Storage of Antler Powder

The antler powder pulverized while maintaining the temperature below room temperature is preserved as much as the active ingredient of the antler, but it is very likely to deteriorate because it contains a lot of rust blood components. Therefore, as in the case of dry rust in the previous Examples 1-4, in order to prevent oxidation or rancidity due to the light of the rusted components in the packaging of the antler powder, a thin aluminum foil packaging material is blocked, even inside the packaging material A moisture absorbent such as silica gel and an oxygen scavenger were added and completely sealed after removing moisture and oxygen from the inside of the packaging material, and then stored at room temperature or lower. As in Example 1-4, by using the vacuum packaging, it was possible to further reduce the change in the active ingredient of the antler powder to extend the storage period as much as possible.

Example 3 Preparation of Wire Type Containing Antler Powder

The content of the antler powder obtained in Example 2-2 was changed, and a wire was prepared using the antler powder as a main material.

Example 3-1 Preparation of Wire Substrate

As a subsidiary material for antler wire type, jujube, brown rice, white milk, chestnut, hemp and red ginseng are selected, and the moisture content of jujube, brown rice, white milk and hemp is 5 to 6%, 7 to 8% for chestnut and 10% for red ginseng. After lyophilization, the powder was pulverized to a size of 60 to 80mesh. At this time, yulmu, brown rice and white milk was used by roasting for 5 minutes to 10 minutes at 150 to 200 ℃ to increase the taste of only yulmu, brown rice and white milk. Among the subsidiary materials, yulmu, brown rice, and chestnut are carbohydrate sources, and after mixing, to prevent moisture absorption and provide a savory taste, white milk is a source of protein and fat. It was provided to disperse the milk uniformly and provide a slightly thicker property. Also, hemp and red ginseng were used to give a large image of health foods along with antler.

Example 3-2 : Selection of the optimum compounding ratio

In order to select the optimum blending ratio between the antler powder and the subsidiary powder, the sensory test was carried out by adjusting the blending ratio of the antler powder and the subsidiary powder. Milk was selected as the blended liquid and the powder material was added to 20% of the total concentration. . Table 5 below shows the blending ratio of the antler powder and the subsidiary powder.

Table 5: Mixing ratio of antler powder and subsidiary powder (unit:%)

Deer Antler Powder Yulmu powder Brown Rice Powder White powder Chestnut powder Powder Red Ginseng Powder A 30 15 15 15 15 5 5 B 30 16 16 16 16 3 3 C 34 15 15 15 15 3 3 D 34 15 15 15 15 3 3 E 38 14 14 14 14 3 3 F 42 13 13 13 13 3 3

It was confirmed that the antler powder with the blending ratios described in Table 5 above was excellent in the absorbency, solubility, blendability, and blendability as the food additives. In the sensory test results of taste, color, texture, and flavor by 15 sensory inspectors, C showed the highest palatability, and the compounding ratio of the wire containing antler powder was determined as C in Table 5.

As described and demonstrated in detail above, the present invention freezes the cut surface of the antler antler rapidly frozen, the antler lowered the product temperature by vertically oriented so that the cut face downward, and then freeze-dried, coarse and fine grinding The present invention provides a health supplement food comprising a antler powder and an electric antler powder, which are prepared by the method of manufacturing the antler powder, and by the electric method, which preserve the active ingredient and quality of the raw antler as it is. According to the present invention, since lyophilization is used instead of hot air or cold air drying, the active ingredient of the antler can be prevented from being destroyed by heat, and the drying period of the antler is shortened, thereby reducing costs and manpower consumption, as well as deteriorating quality. Compared to the conventional method of drying by gradually increasing the freezing temperature after rapid freezing, it is possible to optimize the pretreatment and freeze-drying conditions before drying to preserve high-quality antler powder that preserves the active ingredient and quality of fresh antler. It can be prepared, and by using the electric antler powder as a food additive, it will be able to contribute to the diversification of antler processed foods such as health supplements.

Claims (4)

(i) Rapidly freezing the cut surface of the antler antler, putting a rubber cap on the cut surface, and standing vertically with the cut surface facing downward, and holding it in a pre-cooling room at around 10 ° C. for 2-3 hours, and then -25 ° C. or lower. Freezing in the process; (ii) drilling a frozen frozen antler at intervals of 4 cm or less and freeze-drying the same while maintaining conditions of 0 ° C. or less of rust product temperature and a vacuum degree of 10 uHg or less; (iii) a step of coarsely pulverizing the lyophilized antler while maintaining the rust article temperature below room temperature to an average of 5 to 10 mesh in the case of the epidermal layer including the hair and 40 to 60 mesh in the inner part; And, (iv) a method of producing an antler powder comprising the step of pulverizing the electric coarsely ground antler with an average size of 500 to 380mesh while maintaining the rust product temperature below room temperature. The method of claim 1, The obtained antler powder is sealed and packaged together with a moisture absorbent and an oxygen scavenger with an aluminum foil packaging material, and further comprising the step of storing at a temperature below room temperature. Method for producing antler powder. delete delete