KR100956474B1 - Manufacturing method for balsam pear pill - Google Patents

Abstract

PURPOSE: A manufacturing method of momordica charantia l. pills is provided to improve the specific flavor and taste of the momordica charantia l. by mixing additives such as Rhynchosia Nulubilis etc while drying the Rhynchosia Nulubilis in proper temperature and time. CONSTITUTION: A manufacturing method of momordica charantia l. pills includes the following steps: harvesting immature momordica charantia l. of 25-30cm; washing the harvested momordica charantia l.; cutting the washed momordica charantia l. in a diametric direction; forming the momordica charantia l. to a 4 ~ 6 thickness; drying the cut momordica charantia l. in 55-65°C for 16 ~ 20 hours; powdering the dried momordica charantia l.; preparing powdered additives; kneading the powdered additives and the momordica charantia l. powder; drying initial momordica charantia l. pills for 160 ~ 20 hours; and wrapping the dried momordica charantia l. pills.

Description

MANUFACTURING METHOD FOR BALSAM PEAR PILL}

The present invention relates to a method for manufacturing Yeoju Hwan using Yeoju and Seomoktae, and more particularly, Yeojuhwan, which can easily consume nutrients contained in Yeoju with reduced bitter taste and nutrients contained in additives such as Seomoktae. It relates to a manufacturing method.

It is commonly referred to as bitter cucumber, and it is a year-old vine of the gourd. The stem is thin and long, which is wound by tendrils. Ripen in yellow.

These yeast contains ingredients such as plant insulin (p-insulin) and carantin (charantin), and contains a lot of vitamin C, is known to have excellent effects in diabetic patients and high blood pressure.

So, in the related art, a technique using such gourd has been developed. For example, the beta-glucan and gourd extract are included as an active ingredient, and the gourd extract is prepared from gourd using water or alcohol, or a mixed solvent thereof as an extractant. Known techniques are known.

However, since the prior art as described above is a technique for extracting the active ingredient from the bitter gourd, the bitter taste of the bitter gourd by effectively treating the bitter gourd was not a technology that can be used as a ring of the bitter gourd itself.

As another example, a technology applied and registered in the prior patent application No. 10-2003-42835 has been developed, which relates to a blood sugar lowering composition containing Cordyceps sinensis and Yeoju, in particular blood sugar containing silkworm Cordyceps, yeast and magnesium It is a composition for lowering, which shows an average blood glucose lowering effect of 60% or more in animal experiments, which exhibits an excellent blood sugar lowering effect that cannot be achieved with each individual component.

However, in the prior art as described above, without removing the seeds of the yeast mixed with the yeast and distilled water in a ratio of 50: 50, heated at 100 ℃ for 45 minutes, stored for 36 hours at 23 ℃, and frozen at minus 50 ℃ Because it is dried and powdered and mixed with the silkworm Cordyceps sinensis powder, it is not only insufficient to remove bitterness of bitter melon, but also a lot of distilled water, so that nutrients in the bitter meandering into distilled water cause a lot of useful nutrient loss. There is this.

Of course, conventionally, there is a general method that can be taken by simply varying the bitter gourd itself with tea or pill, but could not effectively reduce the bitter taste of the bitter gourd because it can not effectively process the bitter gourd, The disadvantage is that it could not be delivered to the user efficiently.

The present invention has been made to solve the problems of the prior art as described above, the object of the present invention is to dry the bitter gourd at an appropriate temperature and time, as well as to reduce the bitter taste of bitter gourd by mixing additives such as Seomoktae and the unique taste and It is to provide a method for improving the fragrance, and to prepare Yeoju-hwan which can easily consume the nutrients contained in the additives such as nutrients and Seomoktae.

In order to achieve the above object, the present invention in the method for manufacturing the Yeoju ring using the main raw material, the harvesting step of harvesting the immature gourd of 25 ~ 30cm in length, washing the gourd harvested in the gourd harvesting step The cutting step to cut, the cutting step to cut the bitter gourd washed in the radial direction to form a 4 to 6mm thick cutting bitter gourd, the cutting to dry the cut bitter gourd of the cutting step for 16 to 20 hours at 55 ~ 65 ℃ Yeoju drying step, the cutting gourd dried in the cutting yeoju drying step to pulverize and change to a powder gourd, and the grinding step of pulverizing the additive consisting of Seomoktae and black sesame in the dried state, respectively, into a powder additive, the grinding step After mixing the powder bitumen and powder additives, kneading while adding water to form a dough to form a ring-shaped initial bitumen ring Provides yeojuhwan drying step, yeojuhwan manufacturing method of packaging comprising the step of packaging the yeojuhwan yeojuhwan of the drying step of the forming step, the forming step of the initial yeojuhwan dried at 55 ~ 65 ℃ for 16 to 20 hours.

Yeoju hwan prepared by the manufacturing method according to the present invention is thus dried two times for 16 to 20 hours at 55 ~ 65 ℃, can remove most of the bitter taste, due to the vitamin C contained in Yeoju The taste and aroma can be enjoyed, and other nutrients contained in Yeoju and nutrients contained in additives such as Seomoktae and black sesame are easily ingested by the user.

Hereinafter, a preferred embodiment of the method for producing yeast ring according to the present invention will be described in more detail.

The present invention is a method for producing a bitter taste by removing the bitter taste using the bitter gourd, harvesting the bitter gourd of 25 ~ 30cm in the bitter harvesting step of harvesting the immature bitter gourd, washing step, cutting step, cutting bitter gourd dry Steps, crushing step, molding step, Yeoju ring drying process is made by the method of packing the Yeoju ring in the packaging step.

The reason for using the immature gourd of 25 ~ 30cm length harvested in the gourd harvesting step is that the immature gourd contains a lot of useful components such as plant insulin (p-insulin), carantin (charantin) and vitamin C. The reason for using the length of the bite is to improve the workability and productivity by using the bite grown in a certain range of length.

The yeoju harvested in the yeoju harvesting step is to be washed in the washing step, this washing step is to remove foreign matters on the surface of the yeoju as in the general cleaning method, the yeoju washed in the washing step in the cutting step Will cut.

That is, in the cutting step, the washed bites are cut in the radial direction to form 4 to 6 mm thick bites.

Here, cutting thickness cut smaller than 4mm does not adversely affect, but if the cutting thickness is too thin, cutting operation takes a lot of time, cutting thickness cutting larger than 6mm cutting in the cutting liquor drying step to be described later Not only does it take a long time to dry the bitter gourd, but it does not reduce the bitter taste deep inside the cut bitter gourd.

The cutting bitumen drying step is to dry the cut bitumen cut as described above at 55 ~ 65 ℃ for 16 to 20 hours.

Drying at a temperature lower than 55 ° C. in the cutting bitumen drying step may take a long time to reduce the workability, and drying at a temperature higher than 65 ° C. may save drying time, but may increase the drying temperature. This is because the amount of electricity used to make more.

Of course, the cutting temperature with the Yeoju ring drying step to be described later, the drying temperature is generally higher than 55 ℃, so the color of the Yeoju ring is only slightly changed to a black color, so to dry the temperature higher than 65 ℃ to save drying time You can do it.

On the other hand, in order to make an annular gourd using the cutting gourd dried in the cutting gourd drying step as described above, in the grinding step, the cutting gourd is pulverized by a grinder to be changed into a powder gourd.

In the pulverizing step, additives such as Seomoktae and black sesame in the already dried state are prepared, and each of them is pulverized and changed into a powder additive.

The powder bitter gourd and powder additives are mixed with a minimum amount of water in the molding step to form a dough, and the dough is formed using a mold or a molding machine to form a ring-shaped initial bitter gourd ring, and the initial bitter gourd ring is dried bitter gourd ring. It is dried in the step.

In other words, when making the dough by mixing the powder gourd and the additive, it is preferable to make the dough of the powder gourd and the additive with the minimum amount of water by kneading three times while dividing water three times.

In particular, the present invention includes mixing 20% by weight of the powder additives to 80% by weight of the powder lichen in the molding step, the powder additive is composed of 10% by weight of Seomoktae and 10% by weight black sesame, this ratio is the unique taste of Yeoju By adding the flavor and aroma of the additives to the fruit, it is not only the best ratio of the bitter gourd and the additive, but also the ratio of efficiently adding the nutrient to the bitter nutrient.

And the size of the initial circumferential ring is a particle diameter of 3mm ~ 10mm, this size is set to an optimal size in consideration of the time required for the molding operation and the time required for drying, molding with an initial circumferential ring of less than 3mm particle diameter molding It may take a lot of time required to work, and the molding of the initial circumferential ring size larger than the particle diameter of 10mm is a large drying time while increasing the drying temperature in the yeoju ring drying step.

The bitter gourd drying step is to dry for 16 to 20 hours at 55 ~ 65 ℃ as the cutting bitter drying step.

In particular, the cutting bitumen drying step and the bitumen ring drying step is preferable to dry the cutting bitumen and the initial bitumen ring with hot air.

In other words, the cutting bitumen and the initial bitumen ring are put inside the drying device, and the hot air is continuously blown into the drying device to maintain the temperature by communicating the air inside to the outside to maintain the temperature at 55 to 65 ° C. It is desirable for the moisture to be discharged to the outside of the drying apparatus.

Thus, in the two drying processes, that is, the cutting bitter gourd drying step and the bitter gourd drying step, much of the bitter taste of the bitter gourd can be removed, and the additives offset the bitter taste of the bitter gourd.

Of course, the Yeoju ring manufactured as described above may be quantitatively packaged in the packaging step using a natural pulp wrapping paper that does not harm the human body, but it is preferable that the packaging is sealed with an antibacterial PET wrapping paper. .

For reference, Yeoju is known to contain vitamin-specific plant insulin (p-insulin) and carantine (cherantin), vitamin C, beta-carotene, potassium, iron, etc.

In addition, plant insulin (p-insulin) is known to help burn sugar (glucose) in the liver, lower glucose levels in diabetics because glucose is not resynthesized in the body, and carantin releases insulin. It is known to promote pancreatic function.

Seomoktae contains proteins, carbohydrates, lipids, vitamins, calcium, lecithin and isoflavones, and contains 19.5 times more physiologically active isoflavones than other soybeans. It is known to be effective in promoting medicinal diseases, as well as anti-cancer effects and osteoporosis, and is known for its savory and light taste.

Black sesame contains ingredients such as M-100, vitamin E, fiber, calcium, etc., and is said to be more potent and powerful than sesame seeds, and is better for kidneys.

Anyway, Yeojuhwan prepared by the present invention has a weak black color because it is dried twice at 55 ~ 65 ℃, there is no (weird taste) and off-flavor (weird smell), the bitter taste of Yeoju decreases during drying Not only can enjoy the taste and aroma of the additives, the taste and aroma of the additives can be added to enjoy the excellent taste and aroma, and useful ingredients and useful ingredients of the yeast can be delivered to the user.

Claims (3)

In the method of manufacturing Yeoju hwan using Yeoju as a main raw material, Yeoju harvesting step of harvesting immature gourd of 25 ~ 30cm in length; A washing step of washing the harvested bitter gourd in the bitter gourd harvesting step; Cutting step of cutting the bitter gourd washed in the radial direction to form a 4 ~ 6mm thickness cutting bitter gourd; Cutting bitter melon drying step of drying the cutting bitter mung of the cutting step for 16 to 20 hours at 55 ~ 65 ℃; Grinding the cutting bitter dried in the cutting bitter drying step to vary the powdered bitterness, and pulverizing the additives composed of Seomoktae and black sesame seeds in a dried state to be changed into powder additives; Forming the dough by mixing the powder bitter melon and powder additive of the pulverizing step and adding water to form a dough-shaped initial bitter melon ring; Yeoju ring drying step of drying the initial Yeoju ring of the molding step for 16 to 20 hours at 55 ~ 65 ℃; It consists of a packaging step of packing the Yeoju ring of the Yeoju ring drying step, In the forming step comprising mixing 20% by weight of the powder additives to 80% by weight of the powder gourd, wherein the powder additive is made of Yeoju Ring, characterized in that consisting of 10% by weight of Seomoktae and 10% by weight black sesame. delete The method of claim 1, Hot-wind drying in the cutting bitumen drying step and the bitumen ring drying step, the method of producing a bitter gourd ring formed by the initial bitumen ring having a particle diameter of 3mm ~ 10mm in the molding step.