KR100831930B1 - A making method of extract, enrichment, distillation material using powder coated the natural incense and material maid by the method - Google Patents

Abstract

The present invention relates to a method for producing concentrates and distillates of flavored powders from extracts of flavored powders, and concentrates and distillates of the flavored powders, including leaflets, cereals, bulbs, haegeans, seeds and the like. The first step of coating each material with its own fragrance and processing it in the state of a grain and fine powder, and extracting and concentrating to maintain the unique color and flavor of each material by using the fragrance-coated powder. The manufacturing method of the concentrate and distillate of the fragrance added powder from the extract of the fragrance added powder which consists of the 2nd process of manufacturing a distillate, and the concentrate and distillate of the fragrance added powder are made into technical summary. Accordingly, the flavor, aroma, and nutrients of each ingredient may be consumed by preserving the intrinsic color and flavor of the ingredients constituting the fragrance-coated powder. There is an effect that can be used.

Incense Coating Powder Extraction Concentrated Distillation

Description

A method of extract, enrichment, distillation material using powder coated the natural incense and material maid by the method}

1-a flow chart of a process for producing concentrates and distillates in accordance with a preferred embodiment of the present invention.

The present invention is added to the flavours, grains, bulbs, Haitai, seeds, etc. inherent in each material, and processed to have a deep taste, color and flavor unique to each material, the nutritional components, color, flavor of each processed material It relates to a process for preparing concentrates and distillates of each material with minimal variations.

It is a representative of the leaf species as bamboo leaves, and about 3000 kinds of bamboo grow naturally in the world, and 12 ~ 13 kinds such as Maengjongjuk, Wangdae, and cotton rod grow in Korea. Although there are differences in composition depending on the habitat, type and site (bamboo leaf, bamboo shoot, kill), protein, fiber, amino acid (isparagine, glutamine, alanine, etc.), fatty acid, vitamin, potassium, calcium, magnesium, silica It is composed of substances that are beneficial to the human body and has been used as a herbal medicine since ancient times. In addition, in the literature such as Dongbogam and herbaceous wood, bamboo is cold and tasteful, but it is mentioned that it is beneficial for treating high blood pressure, stroke, diabetes, anemia, insomnia, postpartum fever (smear, freckles), children's games, globules, and venom. have.

Pine needles, a type of leaf species, contain 22 essential amino acids, carbohydrates, manganese, and zinc, and act on the heart and parenteral to promote oxidation and reduction of biological tissues, and are effective in inflammation, hemostasis, stroke, and high blood pressure. It is effective in restoring and rejuvenating. Also, the volatiles of pine needles, such as alpha-pinene, beta-pinene and terpene, give pineal peculiar refreshing feeling and activate blood flow and body function.

Buckwheat, which is a kind of grain, is also called erectile. It contains iron, copper, vitamins B1 and B2, and helps to resist body and neuropathy such as arteriosclerosis, hypertension, glaucoma, diabetes, obesity and cancer. It strengthens capillaries and activates body functions.

In addition, lotus root, a type of bulb, contains amino acids (asparagine, arginine, tyrosine) and vitamin B12, which is rare in common plants, and neutralizes various toxic substances such as hemorrhagic gastric ulcer, nicotine detoxification, and hypotension, and is effective for tonic and tonic.

As described above, bamboo leaves and pine needles are beneficial to the human body, but they are very tough and strong and do not consume natural bamboo leaves and pine needles as they are, and in the case of other leaflets, seeds, bulbs, etc. Even though it was intended to be used as a grazing and powdering process, the original taste and aroma disappeared, so it was difficult to grind and powderize the original fragrance and taste.

In addition, it was very difficult to maintain the original color and flavor while processing it as an extract, concentrate.

In addition, conventional extraction is using an extraction solvent such as acetone, isopropyl alcohol, ether, carbon dioxide, or a method of extracting and concentrating at a high temperature and high pressure, extraction using the above-described extraction solvent is the safety of the extraction solvent The problem of securing has been derived, and the extraction at high temperature and high pressure has the problem that the color and flavor of each material is damaged and the nutritional ingredients are destroyed and lost.

The present invention has been made to solve the above problems, by adding a unique fragrance of leaf material, grains, bulbs, seeds, etc. to the gramic state and micropowder, wherein the unique color and flavor of each material The purpose of the present invention is to provide a method for producing a concentrate and distillate.

The present invention is largely divided into the first step and the second step, the first step of adding a fragrance while maintaining a unique color gloss to each material, the first step of graming and fine powder, and each of the graming and fine powder Extraction is divided into a second step of producing a concentrate and a distillate.

First, the first step is to clean each material again, immersed in water added with acetic acid, citric acid and salt to remove and neutralize the inherent toxicity of each washed material, the water sterilized detoxified material Drying until the content is less than 5%, first crushing the dried material, putting the crushed material into the pot, spraying alcohol and then 40 to 40 with the inner temperature of the pot being 70 to 100 degrees. When rotating at low speed at the speed of 50rpm and the inherent scent of material starts to vaporize, seal the spooler and set the inner temperature of the spooler so as not to exceed 120 ~ 200 degrees, and rotate it at high speed at 200 ~ 250rpm to make the scent of the material It is divided into the step of overlaying, the step of grading the fine-grained material, the fine powder, the grated crushing may be omitted depending on the size of the material in the case of cereals, seeds.

In the second step, the extraction, concentration, and distillation may be performed by concentrating and distilling each material in a vacuum low temperature state after the first extraction, or simultaneously performing extraction, concentration, and distillation in a vacuum low temperature state. An extract is prepared using the fragrance-coated powder and a concentrate and a distillate are prepared.

According to a preferred embodiment of the present invention, the amount of acetic acid added to the water in the legislation (detoxification-alinity, astringent taste, fishy taste) of each material is 0.2% to 0.5% of the weight of water, and the amount of citric acid is water 0.2 to 0.5% compared to the amount of salt, 0.1 to 0.4% by weight of water.

In addition, according to a preferred embodiment of the present invention, after the first crushing in the fragrance coating process, the alcohol content of the liquor that is sprayed after the material is added to the wort is 14 to 20 degrees, the amount of liquor that is sprayed is the total 0.3 to 0.5% by weight.

The drying step is a low temperature vacuum drying step or a natural drying step, the low temperature vacuum drying step is to put the material into the low temperature vacuum dryer to first dry until the water content of the material is 18 ~ 22%, the first drying After spraying alcohol with 14 ~ 20 degrees of alcohol content on the surface of the prepared material by 0.3 ~ 0.5% of the total weight of the material, it is dried again until the moisture content of the material is less than 5%. Spread evenly over well-ventilated shades until the moisture content of the material is 18-22%, and dry it first, and drink alcohol with 14-20 degrees of alcohol on the surface of the first dried material. After spraying by 0.5%, the step is dried again until the moisture content is less than 5%. The liquor to be sprayed may be a fermented liquor such as sake or distilled liquor such as shochu.

According to the production method of the present invention, leafs that can be produced in the powder and fine powder of the grain rate added with the unique aroma of each material are not only bamboo leaves, but also green tea leaves, pine needles, mulberry leaves, spinach, Leek, sweet potato leaf, buckwheat leaf, rapeseed, buttercups, etc. are applied to almost all leaf species, powder having a unique taste and aroma can be produced. Drying time may change depending on the excess moisture content of the leaf species, cereals such as buckwheat, green barley, rice, barley or brown rice, sweet potato, potato, roundle, lotus root or rice bulbs, bulbs such as hemp, seeds, kelp, seaweed, etc. Depending on the type of Haitai, sweet potato leaf, sweet potato leaf sack and sweet potato tip, buckwheat leaf, buckwheat stem, etc., the process (detoxification) time, drying time, steaming temperature and time slightly different, but the overall process by the manufacturing method of the present invention Can be done.

Therefore, the first process is a process that allows each material to have the maximum intrinsic flavor of each material while utilizing the unique color and nutrients of each material, and concentrates, extracts, and Distillation results in extraction, concentration, and distillation while maintaining the original color and flavor of the material.

The second step is an extraction, concentration, and distillation step, which is divided into a method of vacuum low temperature concentration and distillation after extraction, and a method of collectively performing extraction, concentration, and distillation under vacuum low temperature. Are classified according to

1 is a manufacturing process for adding a flavor to each material, such as leaflets, cereals, bulbs, Haitai, seeds, etc. according to a preferred embodiment of the present invention, to produce an extract, from which concentrates and distillates are prepared. Flowchart.

The method shown in FIG. 1 is applied to each material, so as to have a deep taste and aroma while preserving the unique color and flavor of each material, so that the taste, aroma, and nutrients of each material may be ingested or mixed with food. Or extracts, concentrates, and distillates that can be used as food additives.

First, clean each material (S100).

Put each material into the washer and clean it. After washing, it is put in a detoxification (legal) tank to remove the inherent toxicity of each material, and soaked in water to which acetic acid, citric acid and salt are added to neutralize sterilization (S200).

The raw material of each material contains its own toxicity. The immersion of each material in water with acetic acid, citric acid, and salt is intended to eliminate, disinfect and neutralize these inherent toxicity. In general, a series of methods, such as roasting, cooking, or boiling some of the leaves, grains, bulbs, haetai, and seeds, are intended to eliminate the toxicity of each material. 0.1 to 0.3% by weight of acetic acid, 0.1 to 0.3% by weight of citric acid, and 0.1 to 0.2% by weight of salt are mixed with water, and the mixture is immersed for 12 to 24 hours in an admiral tank with each material. . Acetic acid added to water sterilizes and detoxifies, softens the properties of each ingredient, salt detoxifies and neutralizes, and citric acid protects the nutrients inherent in each ingredient. Play a role.

During immersion, air brower is used to give the mixture fluidity. The reason why air broth is used to give the mixture fluidity is to facilitate detoxification, sterilization and neutralization of each material by smoothing oxygen supply. The settling time and blending ratio are slightly different depending on the type of each material, because the hardness (toughness, softness, hardness, etc.), fiber, fat, sugar, etc. of each material is different. Preferably, about 0.1% of acetic acid, 0.1% of citric acid, and 0.1% of salt are added to the leaves, and soaked for about 2 to 24 hours, and about 6 hours for the bulbs and cereals, and about 2 hours for the Haitai stream. , 24 hours for sweet potatoes, sweet potato leaves, sweet potato stems and sweet potato tips, and 24 hours for buckwheat, buckwheat leaves and buckwheat stems.

After decontamination of each material, the alcohol is sprayed on each material and dried until the moisture content is less than 5% (S300).

The detoxified material goes through a drying process, which minimizes the destruction of nutrients to save its own color, and goes through the following drying process to enhance flavor. First dry for about 4-8 hours until the water content is 18-22%. After spraying alcohol with 14 ~ 20 degrees of alcohol, 0.3 ~ 0.5% of the total weight of each material, re-dried until the moisture content is less than about 5% while maintaining 18 ~ 22 degrees. Let's do it. The liquor to be sprayed may be a fermented liquor such as sake or distilled liquor such as shochu.

In the case of natural drying, each material is spread evenly in well-ventilated shades and firstly dried until the moisture content is about 18-22%. Drying time may vary depending on temperature, humidity, degree of ventilation and type of material. It will take approximately 14-18 hours for the water content to reach about 18-22%. After a certain period of time, when the moisture content of each material reaches about 18 to 22%, the alcohol of 14-20 alcohols is sprayed by 0.3 to 0.5% of the total weight of each material on the surface of the first dried material. Dry until the content is less than about 5%. The total time of natural drying varies depending on the drying environment, but typically takes about 18 to 48 hours. The reason why the liquor is sprayed on the surface of each material during the drying of each material is to shorten the drying time due to the vaporization of the alcohol component in the drying process, and to allow the ingredients unique to each material to rise to the surface layer. In order to minimize the destruction of nutrients in a short time to scent each ingredient.

Next, each material dried to less than about 5% of the moisture content is first crushed to a size of about 1 ~ 3cm (S400). Cereals and seeds may be omitted depending on the size.

Next, put each of the first crushed material in a whisk to put aroma on each material (S500).

The coating process first puts each of the first crushed materials into the machine and sprays the liquor to each material, and then rotates at a low speed of 40 to 50 rpm with the internal temperature of the machine to 70 to 100 degrees. After evaporation, the aroma of each material begins to evaporate, sealing the damper and setting the inner temperature of the damper to 120 degrees to 200 degrees (the heating temperature is set to 120 degrees to 200 degrees, and the room temperature of the material is set to 80 degrees to 160 degrees). While maintaining not to exceed), add aroma by rotating at high speed at 200 ~ 250rpm. The amount of each material that is put into the machine is about 70% of the internal capacity of the machine, and the alcohol that is injected into each material is about 14 ~ 20 degrees of alcohol and about 0.3 ~ 0.5% of the total weight of each material. . Initially, slowly rotate at a speed of about 40 to 50 rpm for about 5 to 10 minutes at a temperature of about 70 to 100 degrees until the scent of each material is evaporated. It is sealed and the inner temperature of the damper is set so that it does not exceed 120 ° ~ 200 ° C. It is rotated at a high speed at a speed of 200 ~ 250rpm.

In this case, since each material inside the damper is floated to some extent by the centrifugal force, the coating of incense is evenly applied to each material. Preferably the coating time of the incense is made for 5 to 10 minutes. If the time and temperature (materials high in chlorophyll, such as chloroplasts, etc., work on incense at low temperatures (80 to 130 degrees), and if the hardness of the grains, bulbs, etc. is strong, then the incense temperature and the room temperature of the material When working at high temperatures (140 degrees to 200 degrees), each material begins to carbonize, which loses its inherent color and flavor, destroys nutrients in each material, and accompanies the odor of the muscles.

Each material that has undergone the incense coating step is crushed to a size of about 0.3 ~ 0.5mm (S600). Grain crushing refers to crushing particles to a granule state. In general, when crushing leaves (green tea, bamboo leaves, etc.), small grains of rice or grains are crushed into particles of about 1-5 mm in size, which is generally referred to as grain rate crushing. It is called grain rate particle or grain rate powder.

Rather than cutting each of the materials that have been crushed into long grains, it refers to crushing each material slightly, but may be omitted depending on the size of each material, and shredded using a separate grain rate crusher.

In order to finely powder the fine powder to be finely pulverized to a fine powder of 100 ~ 300 mesh (S700).

Micro-pulverization may use an air-flow type grinder, which is finely pulverized to about 100 to 300 mesh depending on the type of food to be added to maintain the unique flavor, color, and nutrients of each material.

Gravity powder and fine powder that have completed the unique fragrance-adding process of each material in step 1 are removed from each material's inherent toxicity (such as arid taste, astringent taste, fishy taste, etc.), and the texture of each material is softened. The unique color and flavor is at the saturation point. The effect of the fragrance added by this method is clearly different from the visual, olfactory, and taste as a real thing, and even when added to the secondary product, there is a marked difference.

Here again, we will look at the meaning and effect of incense coating.

Every substance that is present has its own unique aroma, and the smell of that substance is transmitted to the human sense of smell according to the refreshment or environment of the volatile substances embedded in the substance itself.

In the case of the leaves discussed in the present invention, there are some leaves that give off their unique aroma in the growth state, and some may not. For example, when the leaves of these leaves are collected and dried, such as the pine scent of the pine cone and the bamboo scent of the bamboo forest, the odor is reduced. This is because the pores of the leaf are closed so that the volatile substance is embedded in the leaf itself. In this state, it is essential to maximize the fragrance by expressing the unique fragrance of each leaf, and the term incense addition is not a dictionary term. In other words, the term is appropriately termed.

It was closed by spraying the appropriate amount of alcohol on the leaf of the dry state (regardless of drying method by the drying method, containing 5% to 20% water depending on the type of leaf). The pores of the leaf start to open slowly, and alcohol (alcohol) also helps to open the pores of the leaf and also helps to evaporate moisture. The reason for the low speed rotation with the internal temperature of 70 ~ 100 degrees is to quickly heat transfer and vaporize the inherent scent. The ideal method is to rotate at high temperature of 120 degrees for high speed, but it is relatively time consuming. It takes a long time The temperature and speed are different depending on the type of each leaf and material, because the hardness (toughness, softness, hardness, etc.), moisture content and fiber state of each leaf and material are different. The effect of the fragrance added by this method is clearly different from the sense of smell and taste as a real thing, and even when added to the secondary product, there is a significant difference.

In general, the sense of smell smelled by a person is a feeling of inherent aroma which is evaporated and an inherent inherent smell as described in the former. It does not destroy the chlorophyll of the maximal maximal, and even if the internal temperature of 120 ° C ~ 200 ° C with strong centrifugal force, the inner leaflets and materials are rotated by the whirlwind, so floating on the leaf and material The direct temperature is lower than the temperature inside the enhancement, which is to be controlled in the attenuator itself. By setting the thermostat itself to 120 degrees and the leaf body temperature to 90 degrees, the thermostat is automatically controlled. Although the divergence temperature of intrinsic fragrance varies according to the leaf material, the fragrance is coated (coated) on the inside and the outside of the leaf body (material) in such a sealed space. For example, if you smoke, nicotine smells on your fingers, and when you bake meat, the smell is on your clothes.

When the flavor-bearing powder is manufactured in the first process as described above, the extraction, concentration, and distillate are prepared using the flavor-bearing powder in the second process by using the flavor-bearing powder.

In the present invention, the extraction, concentration, and distillate are prepared by a low temperature extraction method and a vacuum low temperature extraction method while maintaining the intrinsic color and flavor while minimizing nutrient destruction while ensuring the safety of the extraction solvent.

First, in the case of low temperature extraction, the sedimentation tank is equipped with an air brower to supply a sufficient amount of oxygen, to give the mixture fluidity, and to set the water temperature to maintain 30 to 45 degrees. When extracting, add 0.5 ~ 1.0% of salt to the total weight of water, 0.5 ~ 1.0% of acetic acid to the total weight of water, and add 10-15% of each target material to the total weight of water, and 1.5 ~ 2.5% of the total weight of water. Liquor (cheongju), immersed in citric acid of 0.5 ~ 1.0% of the total weight of water.

The settling time and blending ratio vary depending on the type of each material, because the hardness (toughness, softness, hardness, etc.) of each material and the components and contents of the fiber, fat, sugar, etc. are different. Preferably, about 2.0% of liquor, about 0.8% of citric acid, about 1.0% of salt, and about 0.8% of acetic acid are added and soaked for about 2 to 24 hours, and about 4 to 6 hours for bulbs and cereals. Haitai is soaked for about 2 hours.

Since the extracted extract removes the inherent toxicity of each material from the sedimentation in the first step (Arin, astringent taste, fishy taste, etc.), in the second step, only the beneficial components of each material can be extracted. (S800).

The extract extracted by this is concentrated in a vacuum low temperature concentration method to minimize the degree of reaction that is oxidized, decomposed due to heat effects or air, the degree of concentration can be adjusted to any extent. In the vacuum state, the boiling point of the material is lowered. By adjusting the degree of vacuum, the extract can be concentrated in the most stable state, and according to the order of vaporization, a distillate having the inherent aroma of each material can be obtained (S900).

Next, vacuum low-temperature extraction, concentration, and distillation method add the fragrance-coated powder in the first step to 10 to 13% of the total weight of water, 0.5 to 1.0% of salt to the total weight of water, and 0.5 to 1.0 to the total weight of water. Vacuum low temperature extraction is carried out by adding% acetic acid, 1.5-2.5% liquor (cheongju) to the total weight of water, and 0.5-1.0% citric acid relative to the total weight of water, and vacuum at 0.06 Torr (0.079 mbar, 0.0079 kPa). Keeping the mixture at 40 degrees to boil, evaporate 3000cc per hour, and vacuum extraction (S1000).

Separating the extract again to maintain a vacuum of 0.06 Torr to boil the extract at 40 degrees or less, and concentrated by vacuum evaporation 3000cc per hour to obtain a concentrate and distillate at the same time (S1100).

Filtration and sterilization of the concentrate and distillate having undergone the above process (S1200), and vacuum packaging to obtain a finished concentrate and distillate (S1300).

Hereinafter will be described for the embodiment of the present invention.

Example 1

The extracted bamboo leaves (bamboo leaves ) are incense-coated by incense-coating in the first step of the present invention, and extracts, concentrates and distillates are prepared by the method of extracting, concentrating and distilling the second step. It was. First, bamboo leaf 30kg was put in an automatic air washer (Rice Korea, Korea, Specification: W1000xL4500xH1450) and washed. Then, 400 g of acetic acid, 400 g of citric acid, and 300 g of salt were added to 100 kg of water, and the washed bamboo leaves were immersed in the mixture for 24 hours. Take out the decontaminated bamboo leaves, put them in a low-temperature vacuum dryer (3KMI TECH, STVG-200) and dry them for 5 hours, and then spray 100 g of fermented sake (alcohol water: 14 degrees) evenly on the bamboo leaves, and then dry them. Was set at 20 degrees and dried again for 6 hours. The dried bamboo leaves were taken out, and first crushed, and the first crushed bamboo leaves were put into a steaming machine (Taehwa Automation Industry Co., Ltd., THDR-18). 100 g of fermented sake (alcohol frequency: 14 degrees) was evenly sprayed on bamboo leaves, and then rotated at low speed of 45 rpm for about 10 minutes until the internal temperature of the rice cake was 70-100 degrees. After 10 minutes of slow rotation, the scent began to vaporize. After closing the cover of the rice cake, the rice cake was sealed, and the internal temperature was set at 110 degrees, and it was rotated at a high speed of 200 to 250 rpm. After about 8 minutes, the bamboo leaves were taken out and crushed in a gram rate grinder (Hansung sieve machine, Korea).

Some of the shredded bamboo leaves (3kg) are put in 20kg of water, 400g of Cheongju, 160g of citric acid, 100g of salt, and 160g of vinegar, and the grated shredded bamboo leaves are put into this mixture, and the temperature is set at 40 ° C, followed by air brower. Sufficient oxygen was supplied, fluidity was imparted to the mixture, soaked for 20 hours, and 15 kg of bamboo leaf extracts were obtained. 15 kg of bamboo leaves extract was put into a vacuum low temperature extractor (Gyeongseo Machinery COSMOS-660), the vacuum was maintained at 0.06 Torr (0.079 mbar, 0.0079 kPa) to boil the mixture at 40 degrees, and 3000 cc per hour was evaporated, Bamboo leaf concentrate and 12 kg of bamboo leaf distillate were obtained. The concentrate and the distillate were vacuum packed by ultraviolet filtration sterilization, respectively. After extracting the concentrate in a vacuum package and diluting it with water and drinking it, it was possible to feel the unique color and flavor of bamboo leaves. When the distillate was taken out and consumed in water, it was able to savor the unique flavor of bamboo leaves.

Example 2

3 kg of bamboo leaves processed by the incense-coating process were put into a vacuum low temperature extractor (Gyeongseo Machinery COSMOS-660) with 20 kg of water mixed with 400 g of alcohol, 160 g of citric acid, 100 g of salt, and 160 g of vinegar, followed by a vacuum of 0.06 Torr. Maintain the state to boil the mixture at 40 degrees or less, evaporate 3000cc per hour, extract 2 hours, separate the bamboo leaves and extracts of the gramometric state to obtain 14 kg of the bamboo leaf extract, and again, 3000cc per hour for 4 hours. Water was evaporated to give 2 kg of bamboo leaf concentrate and 12 kg of bamboo leaf distillate. The concentrate and the distillate were vacuum packed by ultraviolet filtration sterilization, respectively. After extracting the concentrate in vacuum packaging and diluting it with water for drinking, it was possible to feel the unique color and flavor of bamboo leaves, and when distilled was taken out and drunk in water, the unique flavor of bamboo leaves could be enjoyed.

delete

delete

delete

Example 3
The extracted kelp or seaweed was incense-coated by incense-coating in the first step of the present invention, and the extract, concentrate and distillate were prepared by the method of extracting, concentrating and distilling the second step. First, 30 kg of kelp or seaweed was put in an automatic air cleaner (Rice Korea, Korea, Specification: W1000xL4500xH1450) and washed. Then, 400 g of acetic acid, 400 g of citric acid, and 300 g of salt were added to 100 kg of water, and the washed kelp or seaweed was immersed in the mixture for 2 hours. Take out the decontaminated seaweed or seaweed, put it in a low temperature vacuum dryer (3KMI TECH, STVG-200) and dry it for 1 hour for 5 hours, and then spray 100g of fermented sake (alcohol water: 14 degrees) evenly on kelp or seaweed. After that, the drying temperature was set to 20 degrees and dried again for 6 hours. The dried kelp or seaweed was taken out, and first crushed, and then the first crushed kelp or seaweed was put into a steaming machine (Taehwa Automation Industry Co., Ltd., THDR-18). 100 g of fermented sake (alcohol water: 14 degrees) was evenly sprayed on bamboo leaves and spun at low speed at a speed of 45 rpm for about 10 minutes until the internal temperature of the rice cake was 70 to 100 degrees. After 10 minutes of slow rotation, the scent began to vaporize. After closing the cover of the rice cake, the rice cake was sealed, and the internal temperature was set at 110 degrees, and it was rotated at a high speed of 200 to 250 rpm. After about 8 minutes elapsed, the kelp or seaweed was taken out and crushed in a grame crusher (Hansung sieve machine, Korea).

A portion of grated crushed kelp or seaweed (3 kg) is added to 20 kg of water, 400 g of sake, 160 g of citric acid, 100 g of salt, and 160 g of vinegar, and the grated crushed kelp or seaweed is added to the mixture, and the temperature is set at 40 degrees. The broth (air brower) was supplied with sufficient oxygen and the fluidity of the mixture was immersed for 2 hours to obtain 15 kg of kelp or seaweed extract. 15 kg of kelp or seaweed extract is added to a vacuum low temperature extractor (Gyeongseo Machinery COSMOS-660), the vacuum is kept below 0.06 Torr (0.079 mbar, 0.0079 kPa) and the mixture is boiled at 40 degrees or less, 3000cc per hour Was evaporated to obtain 3 kg of kelp or wakame concentrate and 12 kg of kelp or wakame distillate. The concentrate and the distillate were vacuum packed by ultraviolet filtration sterilization, respectively. After extracting the concentrate in a vacuum packaging and diluting with water and drinking it was able to feel the unique color and flavor of kelp or seaweed, the distillate was taken to drink and enjoy the flavor of kelp or seaweed.

Example 4

The extracted spinach and leek were incense-coated by incense-coating in the first step of the present invention, and extracts, concentrates and distillates were prepared by the method of extracting, concentrating and distilling the second step. Spinach, leek 5kg each was put in an automatic air cleaner (Rice Korea, Korea, specification: W1000xL4500xH1450) and washed clean. Then, 70 g of acetic acid, 70 g of citric acid, and 50 g of salt were added to 15 kg of water, and the washed spinach and leek were immersed in the mixture for 6 hours. After removing the dehydrated spinach and leek, and put it in a low-temperature vacuum dryer (3KMI Tech, STVG-200) and dried first for 5 hours, evenly sprayed 20g of fermented sake (alcohol water: 14 degrees) to spinach, leek Then, the drying temperature was set to 20 degrees and dried again for 8 hours. The dried spinach and leek were taken out, and first crushed, and then the first crushed spinach and leek were put into a steaming machine (Taehwa Automation Industry Co., Ltd., THDR-18). 20 g of fermented sake (alcohol water: 14 degrees) was evenly sprayed on the spinach and leek, and then rotated at a low speed of 45 rpm for about 10 minutes until the internal temperature of the attenuator reached 70 to 100 degrees. After 10 minutes of slow rotation, the scent began to vaporize. After closing the cap of the cap and sealing the cap, the internal temperature was set at 130 degrees and the contents (spinach and leek) were set at 100 degrees and rotated at a high speed of 200 to 250 rpm. After about 10 minutes had elapsed, the spinach and leek were taken out and crushed in a crush rate grinder (Hansung sieve machine, Korea).

Pour crushed spinach and leek (3 kg) into 20 kg of water, add 400 g of sake, 160 g of citric acid, 100 g of salt, and 160 g of vinegar, add grated crushed spinach and leek to this mixture, set the temperature to 40 degrees, and air broa Air brower) was supplied with sufficient oxygen and fluidity was added to the mixture to immerse for 24 hours to obtain 15 kg of spinach and leek extract. 15 kg of spinach and leek extract was put into a vacuum low temperature extractor (Gyeongseo Machinery COSMOS-660), the vacuum was maintained at 0.06 Torr (0.079 mbar, 0.0079 kPa) to boil the mixture at 40 degrees, and 3000 cc per hour was evaporated. 3 kg of spinach and leek concentrate and 12 kg of spinach and leek distillate were obtained. The concentrate and the distillate were vacuum packed by ultraviolet filtration sterilization, respectively. After extracting the concentrate in vacuum packaging and diluting it with water for drinking, the spinach and the leek's unique color and flavor were felt. The distillate was taken in water for drinking and the flavor of the spinach and leek was savored.

Example 5

The extracted green tea leaves were incense-coated by incense-coating in the first step of the present invention, and extracts, concentrates, and distillates were prepared by the method of extracting, concentrating, and distillate in the second step. First, 5kg of green tea leaves were put in an automatic air washer (Rice Korea, Korea, Specification: W1000xL4500xH1450) and washed. Then, 70 g of acetic acid, 70 g of citric acid, and 50 g of salt were added to 15 kg of water, and the washed green tea leaves were immersed in the mixture for 3 hours. Take out the decontaminated green tea leaves, put them in a low-temperature vacuum dryer (3KMI TECH, STVG-200) and dry them first for 6 hours, then spray 30 g of fermented sake (alcohol water: 14 degrees) evenly onto green tea, and then dry them. The temperature was set to 20 degrees and dried again for 8 hours. The dried green tea leaves were taken out, and first crushed, and then the crushed green tea leaves were put into a steaming machine (Taehwa Automation Industry Co., Ltd., THDR-18). Evenly sprayed 30 g of the fermented sake (alcohol water: 14 degrees) on the green tea leaves, and rotated at a low speed of 45rpm for about 10 minutes until the internal temperature of the attenuator became 70-100 degrees. After 10 minutes of slow rotation, the scent began to vaporize. After closing the cover of the battery box, the battery box was sealed, and the internal temperature was set at 130 degrees, and the high speed was rotated at a speed of 200 to 250 rpm. After about 8 minutes, the green tea leaves were taken out and crushed in a grain rate crusher (Hansung sieve machine, Korea).

Some of the crushed green tea leaves (3kg) are put in 20kg of water, 400g of cheongju, 160g of citric acid, 100g of salt, and 160g of vinegar. The grated green tea leaves are added to this mixture, the temperature is set to 40 degrees, and air brower ), Oxygen was sufficiently supplied to the mixture, the fluidity was imparted to the mixture, and soaked for 24 hours to obtain 15 kg of green tea leaf extract. 15 kg of green tea leaf extract was put into a vacuum low temperature extractor (Gyeongseo Machinery COSMOS-660), and the mixture was kept at a vacuum of 0.06 Torr (0.079 mbar, 0.0079 kPa) to boil the mixture at 35 degrees and evaporated 3000 cc per hour, 3 kg Green tea leaf concentrate and 12 kg green tea distillate were obtained. The concentrate and the distillate were vacuum packed by ultraviolet filtration sterilization, respectively. After taking out the concentrate in a vacuum package and diluting it with water and drinking it, it was possible to feel the unique color and flavor of green tea. When the distillate was taken out and consumed in water, the flavor of the green tea could be tasted.

Example 6

The extracted sweet potato was incense-coated by incense-coating in the first step of the present invention, and extracts, concentrates, and distillates were prepared by the method of extracting, concentrating, and distillate in the second step. Put 5kg of sweet potato into the automatic air cleaner (Rice Korea, Korea, Specification: W1000xL4500xH1450) and wash it cleanly. After crushing with the cuticle intact (2-3cm), 70g of acetic acid, 70g of citric acid, 15kg of water 50 g of salt was added and the mixture was immersed for 4 hours. The detoxified sweet potatoes were taken out and put into a low-temperature vacuum dryer (3KMI TECH, STVG-200), followed by primary drying for 8 hours, and then 20 g of fermented sake (alcohol water: 14 degrees) was evenly sprayed onto sweet potatoes, followed by drying temperature. Was set at 30 ° C. and dried again for 12 h. The dried sweet potatoes were taken out, secondary crushed (2-3 m / m), and the secondary crushed sweet potatoes were put into a steaming machine (Taehwa Automation Industry Co., Ltd., THDR-18). Spread 20 g of fermented sake (alcohol water: 14 degrees) into the sweet potato, and put the inside of the sweet potato, set the inside temperature of the aspirator to 130 ℃, and set the temperature of the sweet potato to 100 ℃, close the cover of the aspirator, and then seal 200 The sprinkling operation was performed by rotating at high speed for 30-40 minutes at a speed of ˜250 rpm and crushing.

3 kg of sweet potato, which is part of the flavored sweet potato, is added to 20 kg of water, 400 g of cheongju, 160 g of citric acid, 100 g of salt, and 160 g of vinegar. The grated yam is added to the mixture, the temperature is set at 40 degrees, and air brower. Oxygen was sufficiently supplied to the mixture, and fluidity was imparted to the mixture. The mixture was immersed for 24 hours to obtain 15 kg of sweet potato and extract. 15 kg of sweet potatoes and extracts are put into a vacuum low temperature extractor (Gyeongseo Machinery COSMOS-660), the vacuum is maintained at 0.06 Torr (0.079 mbar, 0.0079 kPa), the mixture is boiled at 40 degrees, and 3000 cc per hour is evaporated, 3 kg The sweet potato concentrate of and 12 kg of sweet potato distillate were obtained. The concentrate and the distillate were vacuum packed by ultraviolet filtration sterilization, respectively. After removing the concentrate in vacuum packaging and diluting it with water for drinking, the sweet potato's unique color and flavor was felt. The distillate was taken out and drunk in water to taste the sweet potato's own aroma.

Example 7

The extracted sweet potato leaf, sweet potato leaf sack and sweet potato end order are incense-coated by incense-coating in the first step of the present invention, extract, concentrate, distillation by the method of extracting, concentrating, and distillate in the second step Water was prepared. 5 kg of sweet potato leaves, sweet potato leaves and sweet potato tips were placed in an automatic air washer (Rice Korea, Korea, Specification: W1000xL4500xH1450) and washed. Then, 70 g of acetic acid, 70 g of citric acid, and 50 g of salt were added to 15 kg of water, and the washed mixture was immersed in sweet potato leaves, sweet potato leaf stalks, and sweet potato tips for 8 hours. Take out the decontaminated sweet potato leaf, sweet potato leaf sack and sweet potato tip sprout, and put it in a low-temperature vacuum dryer (3KMI Tech, STVG-200) to dry the sweet potato leaf, sweet potato leaf sack and sweet potato tip sprout for 8 hours, and then fermented sake (alcohol) Frequency: 14 degrees) After evenly spraying 20 g of sweet potato leaves, sweet potato leaves and sweet potato tips, the drying temperature was set to 20 ° C., and the sweet potato leaves, sweet potato leaves and sweet potato tips were dried again for 10 hours. The dried sweet potato leaves, sweet potato leaf sack and sweet potato tip sprout were taken out, and first crushed, and then put into a steaming machine (Taehwa Automation Industry Co., Ltd., THDR-18). Spread 20 g of fermented sake (alcohol water: 14 degrees) evenly into the sweet potato leaf, sweet potato leaf sack, and sweet potato tip, and set the inner temperature of the aspirator to 80 ° C and close the cover of the induction machine. After sealing, it was rotated at a high speed at 200-250 rpm. After about 30-40 minutes, the sweet potato leaves, the sweet potato leaf sack, and the sweet potato tip were taken out, and then the grated crushers were grated in a grame crusher (Hanseong Machinery Co., Ltd., Korea).

3kg of sweet potato leaves, sweet potato leaf stalks, and sweet potato leaf sprouts, 3 kg of sweet potato leaf stalks and sweet potato leaf sprouts, and 400g of cheongju, 160g of citric acid, 100g of salt, and 160g of vinegar. Was added to this mixture, the temperature was set at 40 degrees, supplied with oxygen by air brower (air brower) enough to give fluidity to the mixture was immersed for 20 hours to obtain 15 kg of sweet potato leaves, sweet potato leaf sack and sweet potato tip extract. 15 kg of sweet potato leaf, sweet potato leaf stalk and sweet potato tip extract were put into vacuum low temperature extractor (Gyeongseo Machinery COSMOS-660), and the mixture was boiled at 40 degrees by keeping 0.06 Torr (0.079 mbar, 0.0079 kPa) in vacuum, per hour 3000 cc was evaporated to obtain 3 kg of sweet potato leaves, sweet potato leaves and sweet potato tips, and 12 kg of sweet potato leaves, sweet potato leaves and sweet potato tips. The concentrate and the distillate were vacuum packed by ultraviolet filtration sterilization, respectively. After extracting the concentrate in vacuum packaging and diluting it with water and drinking it, I could feel the unique color and flavor of sweet potato leaf, sweet potato leaf sack, and sweet potato tip. The distillate was taken out and drunk in water, and then sweet potato leaf, sweet potato leaf sack and sweet potato tip were I could enjoy the incense.

Example 8

The collected roundles were flavored with fragrance overcoat in the first step of the present invention, and extracts, concentrates, and distillates were prepared by the method of extracting, concentrating, and distilling the second step. 5 kg of roundles were first crushed (2-3cm) and placed in an automatic air cleaner (Rice Korea, Korea, Specification: W1000xL4500xH1450) and washed thoroughly. Then, 70 g of acetic acid, 70 g of citric acid, and 50 g of salt were added to 15 kg of water, and the rounds were immersed in the washed mixture for 5 hours. The detoxified rounds were taken out, put into a low-temperature vacuum dryer (3KMI Tech, STVG-200), and first dried for 8 hours, and then 20 g of fermented sake (alcohol water: 14 degrees) was evenly sprayed on the rounds, followed by drying temperature. Was set at 20 ° C. and dried again for 12 h. The dried roundles were taken out, secondary crushed (2-3 m / m), and the secondary crushed roundles were put into a steaming machine (Taehwa Automation Industry Co., Ltd., THDR-18). Evenly spray 20 g of fermented alcoholic sake (alcohol water: 14 degrees) on the prepared rounds, set the inside temperature of the aspirator to 150 ° C, set the room temperature of the round to 120 ° C, close the cover of the sounder, and seal the sounder.200 ~ 250rpm Incense coating was performed by rotating at high speed for 30-40 minutes.

3 kg of rounded scallop, which is part of incense-filled rounde, add 30g of water to 400g of Cheongju, 160g of citric acid, 80g of salt, and 160g of vinegar, and add grated crushed rounde to the mixture, set the temperature to 40 degrees, and air brower Oxygen was sufficiently supplied to the reactor, the fluidity was imparted to the mixture, and the mixture was immersed for 24 hours to obtain a 24 kg roundle extract. 24 kg roundle extract was put into a vacuum low temperature extractor (Gyeongseo Machinery COSMOS-660), the vacuum was maintained at 0.06 Torr (0.079 mbar, 0.0079 kPa), the mixture was boiled at 40 degrees, and 3000 cc per hour was evaporated. A round concentrate and 21 kg of round distillate were obtained. The concentrate and the distillate were vacuum packed by ultraviolet filtration sterilization, respectively. After extracting the concentrate in vacuum packaging and diluting it with water for drinking, it was possible to feel the unique color and flavor of the rounds, and when distilled was taken out and drunk in the water, it was able to taste the rounds.

Example 9

The extracted buckwheat was incense-coated by incense-coating in the first step of the present invention, and extracts, concentrates, and distillates were prepared by a method of extracting, concentrating, and distillate in the second step. 3 kg of buckwheat was placed in an automatic air cleaner (Rice Korea, Korea, Specification: W1000xL4500xH1450) and washed thoroughly. Then, 70 g of acetic acid, 70 g of citric acid, and 50 g of salt were added to 15 kg of water, and the mixture was immersed for 4 hours. After removing the buckwheat detoxified, put it in a low-temperature vacuum dryer (3KMI Tech, STVG-200), and firstly dried for 10 hours, 20 g of fermented sake (alcohol water: 14 degrees) was evenly sprayed on the green barley, and then the drying temperature was It set at 25 degreeC and dried again for 12 hours. The dried buckwheat was taken out and put into a steaming machine (Taehwa Automation Industry Co., Ltd., THDR-18). 20 g of fermented sake (alcohol water: 14 degrees) is evenly sprayed on the buckwheat,

The inside temperature of the rice cake was set at 200 ℃ and the buckwheat room temperature was set to 160 ℃. The cover of the rice cake was closed and the rice cake was sealed.

Add 3 kg of buckwheat flavored buckwheat to 20 kg of water, add 400 g of cheongju, 160 g of citric acid, 100 g of salt, and 160 g of vinegar, add the buckwheat to this mixture, set the temperature to 40 degrees, supply oxygen with air brower, and The fluidity was impregnated for 24 hours to obtain 15 kg of buckwheat extract. 15 kg of buckwheat extract was put into a vacuum low temperature extractor (Gyeongseo Machinery COSMOS-660), the vacuum was maintained at 0.06 Torr (0.079 mbar, 0.0079 kPa), the mixture was boiled at 40 degrees, and 3000 cc per hour was evaporated. Buckwheat concentrate and 12 kg of buckwheat distillate were obtained. The concentrate and the distillate were vacuum packed by ultraviolet filtration sterilization, respectively. After extracting the concentrate in a vacuum package and diluting it with water for drinking, the color and flavor of buckwheat was felt, and the distillate was taken out for drinking, and the flavor of buckwheat was unique.

Example 10

The extracted buckwheat leaves and stems were incense-coated by incense-coating in the first step of the present invention, and extracts, concentrates and distillates were prepared by the method of extracting, concentrating and distilling the second step. . Buckwheat leaves and stems 5kg into an automatic air cleaner (Rice Korea, Korea, Specification: W1000xL4500xH1450) and washed clean. Then, 70 g of acetic acid, 70 g of citric acid, and 50 g of salt were added to 15 kg of water, and the mixture was immersed for 8 hours. After removing the buckwheat leaves and stems, add them to a low-temperature vacuum dryer (3KMI Tech, STVG-200), and dry them for 8 hours. After that, 20g of fermented sake (alcohol water: 14 degrees) is evenly distributed on buckwheat leaves and stems. After spraying, the drying temperature was set to 20 ° C. and dried again for 10 hours. The dried buckwheat leaves and stems were taken out, crushed into 1, 2, and put into a steaming machine (Taehwa Automation Industry Co., Ltd., THDR-18). Spread 20 g of fermented sake (alcohol water: 14 degrees) evenly on the buckwheat leaves and stems, and set the inside temperature of the aspirator to 130 ° C and the room temperature of the buckwheat leaf and stem to 100 ° C. After sealing, the fragrance coating was performed by rotating at high speed for 30-40 minutes at the speed of 200 ~ 250rpm.

3 kg of scented buckwheat leaves and stems, 20 kg of water, 400 g of cheongju, 160 g of citric acid, 100 g of salt, 160 g of vinegar, add buckwheat leaves and stems to the mixture, set the temperature to 40 degrees, and air brower ), Sufficient oxygen was supplied, fluidity was imparted to the mixture, soaked for 24 hours, and 15 kg of buckwheat leaf and stem extracts were obtained. 15 kg of buckwheat leaves and stem extracts were put into a vacuum low temperature extractor (Gyeongseo Machinery COSMOS-660), and the mixture was boiled at 40 degrees with a vacuum of 0.06 Torr (0.079 mbar, 0.0079 kPa), and evaporated 3000 cc per hour. 3 kg of buckwheat leaves, stem concentrate, and 12 kg of buckwheat leaf and stem distillate were obtained. The concentrate and the distillate were vacuum packed by ultraviolet filtration sterilization, respectively. After extracting the concentrate in a vacuum package and diluting it with water for drinking, the color and flavor of buckwheat leaves and stems were felt, and the distillate was taken and consumed in water to taste the scent of buckwheat leaves and stems.

Example 11

The extracted blue barley was incense-coated by incense-coating in the first step of the present invention, and extracts, concentrates, and distillates were prepared by the method of extracting, concentrating, and distillate in the second step. Green barley 3kg was put in an automatic air cleaner (Rice Korea, Korea, Specification: W1000xL4500xH1450) and washed clean. Then, 70 g of acetic acid, 70 g of citric acid, and 50 g of salt were added to 15 kg of water, and green barley was immersed in the washed mixture for 4 hours. The detoxified blue barley was taken out and put into a low-temperature vacuum dryer (3KMI Tech, STVG-200), followed by primary drying for 8 hours, and then 20 g of fermented sake (alcohol water: 14 degrees) was evenly sprayed on blue barley, followed by drying temperature. Was set at 25 ° C. and dried again for 10 h. The dried green barley was taken out and put into a washing machine (Taehwa Automation Industry Co., Ltd., THDR-18). Evenly spray 20 g of fermented sake (alcohol water: 14 degrees) on the added green barley, set the inside temperature of the aspirator to 180 ° C, and set the room temperature of the blue barley to 140 ° C, close the cover of the bottling machine, and seal the bottling machine 200 ~ 250rpm The fragrance coating was performed by rotating at high speed for 30-40 minutes.

Add 3 kg of flavored blue barley to 20 kg of water, add 400 g of cheongju, 160 g of citric acid, 100 g of salt, and 160 g of vinegar, add blue barley to the mixture, set the temperature to 40 degrees, supply oxygen with air brower, and mix the mixture. It was impregnated with fluidity and immersed for 24 hours to obtain 15 kg of green barley extract. 15 kg of green barley extract was put into a vacuum low temperature extractor (Gyeongseo Machinery COSMOS-660), the vacuum was maintained at 0.06 Torr (0.079 mbar, 0.0079 kPa) to boil the mixture at 40 degrees, and 3000 cc per hour was evaporated, Green barley concentrate and 12 kg green barley distillate were obtained. The concentrate and the distillate were vacuum packed by ultraviolet filtration sterilization, respectively. After extracting the concentrate in a vacuum package and diluting it with water and drinking it, it was possible to feel the unique color and flavor of blue barley, and when distilled was taken out and drunk in water, it was able to savor the unique aroma of blue barley.

The foregoing has outlined rather broadly the features and technical advantages of the present invention in order to better understand the claims of the invention which will be described later. Additional features and advantages constituting the claims of the present invention will be described below. It should be appreciated by those skilled in the art that the conception and specific embodiments of the invention disclosed may be readily used as a basis for designing or modifying other structures for carrying out similar purposes to the invention.

In addition, the inventive concepts and embodiments disclosed herein may be used by those skilled in the art as a basis for modifying or designing other structures for carrying out the same purposes of the present invention. In addition, such modifications or altered equivalent structures by those skilled in the art can be variously changed, substituted and changed without departing from the spirit or scope of the invention described in the claims.

As described above, the extraction, concentration, and distillate using the flavoring powder according to the present invention have a deep taste and flavor while preserving the inherent color and flavor of the materials constituting the flavoring powder. The taste, aroma, and nutrients of the ingredients can also be ingested, and can be mixed with foods or consumed as food additives.

Claims (12)

Washing the material cleanly, Dipping in acetic acid, citric acid, salted water to remove, disinfect and neutralize the inherent toxicity of the washed material, Spraying liquor on the sterilized detoxified material and drying until the moisture content is less than 5%, Primary crushing the dried material, Put the crushed material into the machine, spray the liquor again, and rotate it at a low speed of 40 ~ 50rpm with the internal temperature of the machine being 70 ~ 100 degree, and seal the machine when the inherent scent starts to evaporate. Set the internal temperature of the bottling machine so that it does not exceed 120 ° ~ 200 ° C, and rotate it at a high speed of 200 ~ 250rpm to add the inherent scent of the material to the material, and to gramoly crush the material that has undergone the coating step. A first step of producing a fragrance-coated powder containing; At the temperature of water 35-45 degrees, the flavoring powder in the first step of 10-15% of the total weight of water, 1.5-2.5% of the liquor, 0.5-1.0% of the salt of the total weight of water Extracting the fragrance-coated powder extract by adding 0.5 to 1.0% acetic acid and 0.5 to 1.0% citric acid relative to the total weight of water; Concentrating the extract at a low temperature in vacuum, the second step of producing a fragrance-coated concentrate and distillate comprising the step of distilling; The material is persimmon leaf, pine needle, ginkgo biloba, rapeseed, buttercup or mulberry leaf fronds, Cereals of rice or brown rice, Round, sweet potato, potato, lotus root, hemp or bulbous bulbs, Seaweed, seaweed, Sweet potato leaf, sweet potato leaf stalk and sweet potato tip A method for producing concentrates and distillates of flavor-bearing powders from extracts of flavor-bearing powders, characterized in that it is selected from the group consisting of buckwheat leaves and stems. delete The method of claim 1, wherein the first step, The amount of acetic acid added to water is 0.2 to 0.5% by weight relative to the total weight of water, the amount of citric acid is 0.2 to 0.5% by weight relative to the total weight of water, and the amount of salt is 0.1 to 0.4% by weight relative to the total weight of water. A process for preparing concentrates and distillates of flavored powders from extracts of flavored powders. According to claim 1, wherein the alcohol content of the liquor is injected after the first crushing in the first process in the first step after the injection of alcohol is 14 to 20 degrees, the amount of alcohol is injected 0.3 ~ 0.5% of the total weight of the material A method for producing concentrates and distillates of flavor-bearing powders from extracts of flavor-bearing powders, characterized in that. The method of claim 1, wherein the drying step of the first step is to put the material in a low-temperature vacuum dryer to dry first until the water content of the material is 18 to 22%, alcohol on the surface of the first dried material Extract of fragrance-based powder, characterized in that the low-temperature vacuum drying step of spraying the liquor of 14-20 degrees by 0.3-0.5% of the total weight of the material, and then drying again until the moisture content of the material is less than 5% Process for the preparation of concentrates and distillates of flavored powder from A concentrate and a distillate of the fragrance-coated powder by the process according to any one of claims 1, 3, 4 and 5. Washing the material cleanly, Dipping in acetic acid, citric acid, salted water to remove, disinfect and neutralize the inherent toxicity of the washed material, Spraying liquor on the sterilized detoxified material and drying until the moisture content is less than 5%, Primary crushing the dried material, Put the crushed material into the machine, spray the liquor again, and rotate it at a low speed of 40 ~ 50rpm with the internal temperature of the machine being 70 ~ 100 degree, and seal the machine when the inherent scent starts to evaporate. Set the internal temperature of the bottling machine so that it does not exceed 120 ° ~ 200 ° C, and rotate it at a high speed of 200 ~ 250rpm to add the inherent scent of the material to the material, and to gramoly crush the material that has undergone the coating step. A first step of producing a fragrance-coated powder containing; 10 to 15% of the total weight of water in the fragrance-coated powder in the first step, 1.5 to 2.5% of the alcohol by weight, 0.5 to 1.0% of salt by weight of water, 0.5 to 1.0 by weight of water A mixture containing 0.5% to 1.0% of citric acid, compared to the total weight of water, was added to a vacuum low temperature extractor, and maintained at a vacuum of 0.06 Torr or lower to boil the mixture at 40 degrees or lower, and extracted by evaporating 3000cc per hour. Consisting of the second step of preparing the concentration and distillation at the same time, The material may be persimmon leaf, pine needle, ginkgo leaf, rapeseed, buttercup or mulberry leaf leaf, Cereals of rice or brown rice, Round, sweet potato, potato, lotus root, hemp or bulbous bulbs, Seaweed, seaweed, Sweet potato leaf, sweet potato leaf stalk and sweet potato tip A method for producing concentrates and distillates of flavor-bearing powders from extracts of flavor-bearing powders, characterized in that it is selected from the group consisting of buckwheat leaves and stems. delete The method of claim 7, wherein the first step, The amount of acetic acid added to water is 0.2 to 0.5% by weight relative to the total weight of water, the amount of citric acid is 0.2 to 0.5% by weight relative to the total weight of water, and the amount of salt is 0.1 to 0.4% by weight relative to the total weight of water. A process for preparing concentrates and distillates of flavored powders from extracts of flavored powders. According to claim 7, wherein the alcohol content of the liquor is injected after the first crushing in the first process in the first step after the injection is 14 to 20 degrees, the amount of the injection is 0.3 to 0.5% of the total weight of the material A method for producing concentrates and distillates of flavor-bearing powders from extracts of flavor-bearing powders, characterized in that. The method of claim 7, wherein the drying step of the first step is to put the material in a low temperature vacuum dryer to dry first until the water content of the material is 18 to 22%, alcohol on the surface of the first dried material Extract of fragrance-based powder, characterized in that the low-temperature vacuum drying step of spraying the liquor of 14-20 degrees by 0.3-0.5% of the total weight of the material, and then drying again until the moisture content of the material is less than 5% Process for the preparation of concentrates and distillates of flavored powder from 12. Concentrates and distillates of fragrance-coated powders by the process according to any one of claims 7, 9, 10 and 11.

Images