KR100953183B1 - Method for manufacturing pill comprising perilla and yellow egg yolk as main - Google Patents

Abstract

PURPOSE: A method for manufacturing pills comprising perilla and egg yolk is provided to improve convenience for easily eating the pills in the meal time and anywhere, and to improve productivity of the pills. CONSTITUTION: A method for manufacturing pills comprising perilla and egg yolk includes the following steps: preparing Perilla frutescens powder by drying Perilla frutescens to a water content of 0.1~10% after sorting foreign materials by using specific gravity of the Perilla frutescens(S100); preparing the egg yolk powder by pulverizing and drying the egg yolk; mixing the Perilla frutescens powder 50~80 weight%, the egg yolk powder 10~30 weight%, and glutinous rice flour 10~20%; kneading mixed powder 50~60 weight% and liquid sugar 40~50 weight% such as honey, oligosaccharide, natural juice, or xylitol; manufactruing a mixture to a pil(S130); and drying the pill in temperature of 40~45°C for 12 ~ 14 hours.

Description

METHOD FOR MANUFACTURING PILL COMPRISING PERILLA AND YELLOW EGG YOLK AS MAIN}

The present invention relates to a method for producing a pill, and more particularly, a method for preparing a pill having perilla and egg yolk to make food into a pill form so as to easily consume perilla and egg yolk having excellent nutritional effects. It is about.

Perilla is an annual herb that is cultivated in many countries in Asia such as Korea, China, and Japan. It contains various useful ingredients and is used for medicinal crops, oilseed crops and leafy vegetables. In other words, the seeds of perilla contain a large amount of omega-3 fatty acid alpha-linolenic acid, which inhibits the synthesis of eicosanoids that cause adult diseases such as brain activity, hypertension and allergic diseases, and improves learning ability and lifespan. It is known to have a bioregulatory function, and the seed itself is used for perilla and confectionery as sesame, and the oil extracted from the seed is used for food, drug addition, and industrial use. Perilla leaves contain perilla aldehydes, limonene, and perilla ketones, which are vegetable essential oils, eliminating the taste and fishy smell of pork and sashimi. The extract of perilla leaves is used as cosmetic pigments and fragrances.

Moreover, the recent demand for tocopherol, one of the largest natural sources of tocopherol, is known to be able to prevent cardiovascular disease and cancer, aid immune function, and prevent and alleviate degenerative diseases associated with aging. It is getting bigger.

On the other hand, egg yolk (Yellow Egg yolk) is obtained from the egg, the egg is generally composed of eggshell (shell), egg white (white), and egg yolk (yolk), the composition ratio of eggshell 10%, egg white 60%, and Egg yolk 30%, the moisture content of egg white 88%, egg yolk is contained in about 50% of the egg yolk actually contains much more. In addition, egg yolk contains 60% of the fat, of which it contains a lot of lecithin, which not only supplies essential fatty acids essential for our body, but also arachidonic acid and aging, which helps the blood vessels relax and contract. It contains a lot of linoleic acid, which prevents it, and plays a role in metabolism by making hormones called prostaglandin, such as DHA (Docosahexaenoic acid) or EPA (Eicosapentaenoic acid), which are good for brain development. In addition, the lecithin contained in egg yolk is used separately for health food, and it is more expensive than lecithin contained in soybean, but it is more suitable for human body to improve nerve function, suppress blood cholesterol level increase and vitamin E antioxidant activity. It is an important ingredient that helps the digestion and absorption of fats by emulsifying the fats together.

However, the current research on perilla and egg yolk is focused only on improving productivity, and the development of functional foods using perilla and egg yolk is still insufficient.

The present invention is to meet the needs as described above, to easily ingest the perilla and egg yolk having excellent nutritional effect in the form of food (환), at mealtime or anytime anywhere simply and conveniently It is an object of the present invention to provide a method for preparing a pill based on perilla and egg yolk to be ingested.

Features of the present invention for achieving the above object,

Washing the perilla perilla, drying, peeling and pulverizing to prepare perilla powder, and drying the yolk to grind to prepare the yolk powder; A blending process of blending the perilla powder, egg yolk powder and glutinous rice powder prepared above; A kneading step of kneading the mixed powder and the sugar in the liquid form; And it characterized by consisting of a ring manufacturing process for producing the dough kneaded in a ring (丸).

Here, the blending process is blended with 50 to 80% by weight of the perilla powder, 10 to 30% by weight of the egg yolk powder, 10 to 20% of the glutinous rice powder.

Here, the kneading process is mixed with 50 to 60% by weight of the blended powder, 40 to 50% by weight of the sugar in the liquid form.

Here, the sugar in the liquid form is any one selected from honey, oligosaccharides, natural juices, xylitol.

Here, the ring manufacturing process is to put the dough into a molding machine to produce a ring of 5 ~ 10 mm in diameter, and then dried the ring for 12 to 14 hours at a temperature of 40 ~ 45 ℃, and then dried by visual inspection Inspect the shape and color of the ring to remove the defective form and color, and at the same time select the foreign matter contained in the ring and pack it in the product packaging unit.

According to the method for producing a pill having the main component of perilla and egg yolk, which is configured as described above, it is foodized in a pill form so as to easily ingest perilla and egg yolk having excellent nutritional effects, or at mealtime or Anytime, anywhere has the advantage of simple and convenient intake.

Hereinafter, described in detail with reference to the accompanying drawings, a method for producing a ring based on perilla and egg yolk according to the present invention.

In the following description of the present invention, if it is determined that a detailed description of a related known function or configuration may unnecessarily obscure the subject matter of the present invention, the detailed description thereof will be omitted. The following terms are defined in consideration of the functions of the present invention, and may be changed according to the intentions or customs of the user, the operator, and the like. Therefore, the definition should be made based on the contents throughout the specification.

1 is a process chart for explaining a method for producing a ring containing perilla and egg yolk according to the present invention as a main component.

<< preparation process -S100 >>

First, the perilla is washed and dried (natural drying or artificial drying using a dryer), the skin is peeled using a peeler, and then pulverized with a grinder to prepare perilla powder, and the yolk is dried and ground to prepare a yolk powder. At this time, it is preferable to wash the debris three times by using a tap water to screen the foreign matter using the specific gravity. In addition, the moisture content of dried perilla is 0.1 to 10%, preferably 7%, when the moisture content is more than 10% has a disadvantage in that the storage period is shortened to increase the amount of moisture. In addition, egg yolk powder is manufactured by a conventional method.

<< compounding process-S110 >>

Perilla powder, egg yolk powder and glutinous rice powder prepared in the above process are blended in a predetermined ratio. Here, the ratio is preferably 50 to 80% by weight perilla powder, 10 to 30% by weight egg yolk powder, 10 to 20% by weight glutinous rice powder, less than 50% by weight perilla powder and 10% by weight egg yolk powder If it is formulated less than the nutritional effect is difficult to see, if the perilla powder is more than 80% by weight and egg yolk powder is more than 30% by weight there is a disadvantage that the price competitiveness. In addition, when the glutinous rice powder is added in less than 10% by weight or more than 30% by weight kneading is difficult.

<< dough process -S120 >>

The compounded powder blended in the above process and the sugar in the liquid form are kneaded in a predetermined ratio into the kneader. At this time, the sugar in the liquid form is any one selected from honey, oligosaccharides, natural juices, xylitol, it is preferable to add honey.

In addition, a certain ratio is preferably mixed with 50 to 60% by weight of the blended powder and 40 to 50% by weight of honey, but when the blended powder is added at less than 50% by weight, it is difficult to see the nutritional effect, which is more than 60% by weight. In this case, the price competitiveness is inferior.

Moreover, honey functions as an adhesive, antiseptic, coating agent, and sweetener by its properties. In other words, the addition of 40 to 50% by weight of honey is to give the adhesive strength in the manufacture of the ring, and to facilitate the intake and taking due to the unique flavor, if less than 40% by weight, the adhesive strength is reduced to form the ring to maintain the shape It is difficult to do, because the component is a simple sugar (單 糖類) is easy to absorb in the body and has a fast-acting (速效性) as a source of calories, but the effect is difficult to expect. In addition, when the weight of honey is 50% or more, the adhesion is excellent, but because the sugar component of the honey is excessively added, it gives too sweetness and the content of the blended powder is reduced, so the pharmacological effect is lowered. Thus, honey is used not only as an adhesive and a sweetener in the present invention but also as a preservative to be stored for a long time, and used as a coating agent to form a coating film on the outer shape of a ring. In addition, by the subtle fragrance and color of honey, the ring of the present invention can maximize the functionality and marketability.

<< ring manufacturing process-S130 >>

To prepare the dough kneaded in the above process in a ring (먼저), first put the dough in the molding machine to prepare a ring of 5 ~ 10 mm in diameter easy to ingest (S131). At this time, it is preferable to form the dough in a circular shape by pressing in a molding machine, but the dough is put into a cotton maker and discharged to a thickness of 5 ~ 10㎜, using a cutter to cut it to a length of 5 ~ 10㎜ and then It can be made into a ring by rotating in a tradition.

And, in order to prevent nutrition loss of the manufactured ring is dried for 12 to 14 hours at 40 ~ 45 ℃ (S132). At this time, when dried at high temperature, the loss of nutrition is large, and when dried at low temperature, drying is not performed properly, it is preferable to dry at a temperature of 40 ~ 45 ℃.

Then, by inspecting the shape and color of the dried ring through visual inspection to remove the ring of the shape and color defects, at the same time to sort the foreign matter contained in the ring and then packaged in a product packaging unit (S133).

As those skilled in the art would realize, the described embodiments may be modified in various ways, all without departing from the spirit or scope of the present invention. It is to be understood, however, that the present invention is not limited to the specific forms referred to in the description, but rather includes all modifications, equivalents, and substitutions within the spirit and scope of the invention as defined by the appended claims. Should be.

1 is a process chart for explaining a method for producing a ring containing the main component of perilla and egg yolk according to the present invention.

<Explanation of symbols on main parts of the drawings>

S100: Preparation Process S110: Compounding Process

S120: Dough Process S130: Ring Manufacturing Process

Claims (5)

Perilla is selected by using specific gravity, and after washing three times using tap water, the moisture content is dried to 0.1 ~ 10%, stripped and crushed to prepare perilla powder, and dried by crushing egg yolk to prepare egg yolk powder. Preparatory process; 50 to 80% by weight of the perilla powder prepared above, 10 to 30% by weight of the yolk powder prepared above, a blending process of blending with 10-20% of the glutinous rice powder prepared above; 50 to 60% by weight of the blended powder prepared in the above, kneading process of mixing by mixing in 40 to 50% by weight of sugar in the liquid form of any one selected from honey, oligosaccharides, natural juice, xylitol; And After putting the dough kneaded in the molding machine into a ring of 5 ~ 10㎜ in diameter, the ring is dried for 12 to 14 hours at a temperature of 40 ~ 45 ℃, and then visually inspect the shape and color of the dried ring At the same time, the method for producing a ring containing perilla and egg yolk as a main component, characterized in that it comprises a ring manufacturing process for sorting and packaging the foreign matter contained in the ring. delete delete delete delete

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