KR101335374B1 - Method for preparation of a drink having artemisia capillaris - Google Patents

Abstract

The present invention relates to a beverage production method comprising the main ingredient of jinjin jin.
Beverage production method using the main ingredient of the jinjinjin of the present invention,
After extracting and screening the leaves and stems of Injin mugwort grown in Yasan, Gangwon-do, and Injin, grown in general open field, put it into a cutting machine with raw vegetables, cut it into 1 ~ 2cm size, and sun-dried for about 7-8 hours on a sunny day. Immediately removing the moisture into the hot air dryer;
In the step of removing the moisture in the injin mugwort in the double jacket through a stainless steel stir stir 60kg once and roasting evenly for 1 hour so that the injin mugwort does not burn while heating on a weak gas fire;
In the step, evenly roasted jinjin wormwood in an extraction tank with a capacity of 3,000 kg, 1,500 kg and roasted jinjin wormwood, extracting for 10 hours at 90 ℃ and transported to a concentrator;
Steam generated by heating in the process of extracting phosphorus mugwort from the extracting tank of the above step to induce liquefaction by guiding the cooling device through a pipe line to collect the extract of phosphorus mugwort;
Concentrating the extracted phosphorus mugwort in a concentrator with a capacity of 3,000 kg for 6 hours at a temperature of 55-60 ° C. to obtain 65 brine phosphorus mugwort;
After aging the concentrated phosphorus mugwort in the above step for 7 days at room temperature of 20 ℃, the step of storing for 36 to 40 hours in a freezer at -5 ℃ not to change the properties; And
3,000 kg of water was added to the extraction tank and heated to 100 ° C., 65 kg of Injin mugwort blue concentrated in the above step and 1 kg of Injin mugwort distilled water collected in the extract of Injin mugwort were put together and transferred to a stirring tank to evenly dilute. It is made by manufacturing beverage products in heat-resistant containers at a temperature of 95 ℃ or higher while transferring from a stirring tank to a filling facility through a pipe line.
Therefore, the beverage containing the wormwood component of the present invention,
Injin wormwood has a distinctive strong aroma, and soft and bitter taste to provide a drink that gives a soft and delicious taste, so that the general consumer ingested the beverage of the present invention naturally ingest the ingredients contained in the jinjingi give benefits to the human body To make it possible.

Description

Method for preparation of a drink having artemisia as a main ingredient {Method for preparation of a drink having artemisia capillaris}

The present invention relates to a beverage manufacturing method, and more specifically to the general consumer by providing a soft and delicious taste by purifying the unique strong aroma and bitter astringent taste of Injin mugwort as a main ingredient to produce drinks The present invention relates to a beverage production method using a new form of injin mugwort as a main ingredient to naturally ingest the beneficial ingredients to human body.

Mugwort is an edible plant native to Korea, and is a food resource rich in protein, fat, fiber, saccharide calcium, phosphorus, vitamins A, B, and C. It has been widely consumed as foods such as herbs, mugwort, porridge, and mugwort rice cakes since ancient times.

Among them, Injin is a perennial herbaceous deciduous shrub belonging to the genus Asteraceae, raw mugwort, Asteraceae, Evergreen mugwort, Injincho, heather (Artemisia iwayomogi), Artemisa sacrorum subsp.Kitamura, and Tulsan mugwort ( Artemisa sacrorum subsp.manshuria var.vestita Kitamura), and young leaves are called jinjin or heather, and they have traditionally been used as edible, medicinal, and herbal medicines in the private sector.

Artemisia capillaris is a herbaceous deciduous shrub belonging to the genus Asteraceae, and it is called as the name of the evergreen mugwort or heather because it doesn't die in winter and comes out again from the stem the following year. It has a peculiar smell and tastes bitter.

In Dongbobogam and Herbal Hardwood, circulation of damaged liver recovery, fatty liver, liver cancer, hepatitis, jaundice and other liver diseases, improvement of appetite, indigestion, gastrointestinal diseases such as gastrointestinal diseases, stroke, blood circulation, blood circulation It is reported that it is effective in improving mechanical function and treating diabetes.

The main ingredients in phosphorus are glycosides such as scopoletin, oxycarbonic acid, saponin, and tannin, which are expected to have detoxification, antibacterial and immunity effects. It has been reported to be effective in the treatment and prevention of hypertension, diabetes, obesity, stroke, etc.

Artemisia capillaris has an inhibitory effect on glucosyltransferase produced by Streptococcus mutand, a caries-causing bacterium, and tyrosinase, which is involved in melanin formation, compared to wormwood or wormwood. It is reported that it is higher than other species of mugwort, and other liver improvement, vascular expansion and anticancer effects are reported.

As processed products using such phosphorus, products such as mugwort syrup, piece, pill or extract tea, granulated tea and the like have been developed.

Modern people are threatened with excessive mental and physical stress caused by contact with various environmental pollution and inevitable hazards. As a result, health-oriented food cultures are being formed, and foods for health are preferred.

At present, it only emphasizes the literature's effect and efficacy on Injin mugwort and verifies the pharmacological effects on the main ingredients that represent the value of Injin mugwort as a functional food, and it is easy to drink while purifying the strong aroma and bitterness of Injin mugwort. The product has not yet been developed and technically researched to provide a soft and delicious drink.

(1) Korean Laid-Open Patent Publication No. 10-2002-56781 "Injin mugwort extract-containing beverage and preparation method thereof" (2) Korean Laid-Open Patent Publication No. 10-2005-0108855 "Lactic acid accumulation inhibiting drink characterized in that it contains the Injin mugwort concentrate as an active ingredient" (3) Korean Laid-Open Patent Publication No. 10-2011-56901 "Herbal mixture of leaching tea, barberry fruit, alder, licorice, brown root and wolfberry mixed herbal leaching tea composition and its manufacturing method"

The present invention has been developed in order to solve the above-mentioned conventional problems, the beverage production method of the main material of the jinjinjin of the present invention,

Injin wormwood has a distinctive strong aroma, and soft and bitter taste to provide a drink that gives a soft and delicious taste, so that the general consumer ingested the beverage of the present invention naturally ingest the ingredients contained in the jinjingi give benefits to the human body It is to provide a beverage manufacturing method using the main ingredient injinjin so that it can be.

In accordance with the above object, the present invention is to prepare a beverage that can give a benefit to the human body by providing a soft and delicious taste by purifying the unique strong aroma and the bitterness and astringency of the injin mugwort using Injin mugwort Provide a method.

In order to achieve the above object, the beverage production method using the main ingredient of the jinjinjin of the present invention,

After extracting and screening the leaves and stems of Injin mugwort grown in Yasan, Gangwon-do, and Injin, grown in general open field, put it into a cutting machine with raw vegetables, cut it into 1 ~ 2cm size, and sun-dried for about 7-8 hours on a sunny day. Immediately removing the moisture into the hot air dryer;

In the step of removing the moisture in the injin mugwort in the double jacket through a stainless steel stir stir 60kg once and roasting evenly for 1 hour so that the injin mugwort does not burn while heating on a weak gas fire;

In the step, evenly roasted jinjin wormwood in an extraction tank with a capacity of 3,000 kg, 1,500 kg and roasted jinjin wormwood, extracting for 10 hours at 90 ℃ and transported to a concentrator;

Steam generated by heating in the process of extracting phosphorus mugwort from the extracting tank of the above step to induce liquefaction by guiding the cooling device through a pipe line to collect the phosphorus mugwort distilled water;

Concentrating the extracted phosphorus mugwort in a concentrator with a capacity of 3,000 kg for 6 hours at a temperature of 55-60 ° C. to obtain 65 brine phosphorus mugwort;

After aging the concentrated phosphorus mugwort in the above step for 7 days at room temperature of 20 ℃, the step of storing for 36 to 40 hours in a freezer at -5 ℃ not to change the properties; And

3,000 kg of water was added to the extraction tank and heated to 100 ° C., 65 kg of Injin mugwort blue concentrated in the above step and 1 kg of Injin mugwort distilled water collected in the extract of Injin mugwort were put together and transferred to a stirring tank to evenly dilute. It is characterized in that the beverage product is manufactured in a heat-resistant container at a temperature of 95 ° C. or higher while being transferred from a stirring tank to a filling facility through a pipe line.

As described above, according to the beverage produced by the beverage production method using the jinjinmyeong of the present invention as a main raw material,

Injin wormwood has a distinctive strong aroma, and soft and bitter taste to provide a drink that gives a soft and delicious taste, so that the general consumer ingested the beverage of the present invention naturally ingest the ingredients contained in the jinjingi give benefits to the human body It has the effect of making it possible.

1 is a process chart showing a beverage manufacturing process using the main ingredient of the jinjinmyeong of the present invention

In order to achieve the above object, the beverage production method using the main ingredient of the jinjinjin of the present invention,

After extracting and screening the leaves and stems of Injin mugwort grown in Yasan, Gangwon-do, and Injin, grown in general open field, put it into a cutting machine with raw vegetables, cut it into 1 ~ 2cm size, and sun-dried for about 7-8 hours on a sunny day. Immediately removing the moisture into the hot air dryer;

In the step of removing the moisture in the injin mugwort in the double jacket through a stainless steel stir stir 60kg once and roasting evenly for 1 hour so that the injin mugwort does not burn while heating on a weak gas fire;

In the step, evenly roasted jinjin wormwood in an extraction tank with a capacity of 3,000 kg, 1,500 kg and roasted jinjin wormwood, extracting for 10 hours at 90 ℃ and transported to a concentrator;

Steam generated by heating in the process of extracting phosphorus mugwort from the extracting tank of the above step to induce liquefaction by guiding the cooling device through a pipe line to collect the phosphorus mugwort distilled water;

Concentrating the extracted phosphorus mugwort in a concentrator with a capacity of 3,000 kg for 6 hours at a temperature of 55-60 ° C. to obtain 65 brine phosphorus mugwort;

After aging the concentrated phosphorus mugwort in the above step for 7 days at room temperature of 20 ℃, the step of storing for 36 to 40 hours in a freezer at -5 ℃ not to change the properties; And

3,000 kg of water was added to the extraction tank and heated to 100 ° C., 65 kg of Injin mugwort blue concentrated in the above step and 1 kg of Injin mugwort distilled water collected in the extract of Injin mugwort were put together and transferred to a stirring tank to evenly dilute. It is made by manufacturing beverage products in heat-resistant containers at a temperature of 95 ℃ or higher while transferring from a stirring tank to a filling facility through a pipe line.

Hereinafter, a method for preparing a beverage using injin mugwort as a main ingredient for completing the present invention will be described in detail. Beverage production method using the main ingredient of the jinjinmyeong of the present invention is completed through the following steps.

First step: collecting and drying Injin mugwort

After extracting and screening the leaves and stems of Injin mugwort grown in Yasan, Gangwon-do, and Injin, grown in general open field, put it into a cutting machine with raw vegetables, cut it into 1 ~ 2cm size, and sun-dried for about 7-8 hours on a sunny day. Put it in the hot air dryer immediately to completely remove moisture.

Natural Injin mugwort, native to Yasan, has different pharmacological effects from Injin mugwort grown in the open field, so to increase the pharmacological ingredients to benefit the human body Put it in the cutting machine, cut it and dry it in the sun, then put it in the hot air dryer to remove moisture.

Second step: roasting jinjin wormwood

In the above step, remove the Injin mugwort from the moisture in the double jacket through a stainless steel stir-fry 60 kg once, and roasted evenly for 1 hour so that the Injin mugwort does not burn while heating on a weak gas fire.

Injin mugwort has a distinctive strong aroma and bitter astringent taste, so the double jacketed torso is heated on a low gas stove and roasted evenly for 1 hour to prevent burning of injin mugwort. have.

Third step: extracting jinjin wormwood and transferring it to the thickener

In the above step, evenly roasted jinjin mugwort into an extraction tank with a capacity of 3,000 kg, 1,500 kg and roasted jinjin mugwort are put into 115 kg and extracted at 90 ° C. for 10 hours and transferred to a concentrator.

Fourth Step: Collecting Injinguchi Distilled Water

Water vapor generated by heating in the process of extracting phosphorus mugwort from the extraction tank of the step is guided to the cooling device through a pipe line to liquefy the phosphorus mugwort distilled water.

The liquid phase of the collected Injin mugwort distilled water is light yellow, which is a very strong natural flavor than that of Injin mugwort extract, and the extracted Injin mugwort distilled water was able to obtain 6 kg Injin mugwort distilled water when the roasted Injin mugwort was extracted for 10 hours.

Step 5: preparing injin mugwort

The extracted phosphorus mugwort is concentrated under a temperature of 3,000 kg in a concentrator at 55-60 ° C. for 6 hours to obtain 65 brix phosphorus mugwort.

Step 6: ripening and freezing Injin mugwort

After aging the concentrated phosphorus mugwort in 7 days at room temperature of 20 ℃ for 7 days, and stored in a freezer at -5 ℃ for 36 to 40 hours so that the properties do not change.

Step 7: preparing the drink

3,000 kg of water was added to the extraction tank and heated to 100 ° C., 65 kg of Injin mugwort blue concentrated in the above step and 1 kg of Injin mugwort distilled water collected in the extract of Injin mugwort were put together and transferred to a stirring tank to evenly dilute. It is made by manufacturing beverage products in heat-resistant containers at a temperature of 95 ℃ or higher while transferring from a stirring tank to a filling facility through a pipe line.

Example 1

1. Selecting and drying the Injin mugwort

After extracting and screening the leaves and stems of Injin mugwort grown in Yasan, Gangwon-do, and Injin, grown in general open field, put it into a cutting machine with raw vegetables, cut it into 1 ~ 2cm size, and sun-dried for about 7-8 hours on a sunny day. Immediately into the hot air dryer to remove moisture completely.

2. Roasting Injin mugwort

In the above step, remove the Injin mugwort from the moisture in the double jacket through a stainless steel stir-fry 60 kg once, and roasted evenly for 1 hour so that the Injin mugwort does not burn while heating on a weak gas fire.

3. Extracting Injin mugwort and transferring it to the thickener

In the above step, evenly roasted jinjin mugwort into an extraction tank with a capacity of 3,000 kg, 1,500 kg and roasted jinjin mugwort were put into 115 kg and extracted at 90 ° C. for 10 hours and transferred to a concentrator.

4. The step of collecting distilled water

Water vapor generated by heating in the process of extracting phosphorus mugwort from the extraction tank of the above step was led to a cooling device through a pipe line to liquefy and collected phosphorus mugwort distilled water.

5. Step of manufacturing Injin mugwort

The extracted phosphorus mugwort was concentrated in a condenser of 3,000 kg for 6 hours at a temperature of 55 to 60 ° C. to obtain 65 brine phosphorus mugwort.

6. Ripening and freezing the Injin mugwort

Injin mugwort concentrated in the above step was aged for 7 days at room temperature of 20 ℃, and then stored for 36 to 40 hours in a freezer at -5 ℃ not to change the properties.

7. Steps to prepare a drink

3,000 kg of water was added to the extraction tank and heated to 100 ° C., 65 kg of Injin mugwort blue concentrated in the above step and 1 kg of Injin mugwort distilled water collected in the extract of Injin mugwort were put together and transferred to a stirring tank to evenly dilute. , Injin mugwort tea, a beverage product, was manufactured in a heat-resistant container at a temperature of 95 ° C. or higher while transferring from a stirring tank to a filling facility through a pipe line.

[Experimental Example 1]

[Sensory Test Results]

The results of the sensory test on the luster, color, aroma, taste, awareness of Injin mugwort tea, and purchase intentions of the mugwort Injin mugwort tea were collected from 30 sensory test personnel of 5 persons by age group.

10 points = 10: Very good, 7.5: Good, 5: Fair, 2.5: Poor, 0: Very poor

burnish Color incense flavor Inosugi purchase
doctor Comprehensive Awareness Likelihood Teenager 6.2 6 5.5 5.6 2 2.2 4.58 20's 7.2 6.8 6.2 5.8 3.8 3 5.47 30s 7.5 8 7.2 7.8 7.2 5.6 7.22 40s 7.8 7.8 8 8.2 9.2 7.2 8.03 50s 9 8.8 9.2 8.8 9.8 9 9.10 60s 9.2 9.2 9.4 9 10 9.2 9.33 7.82 7.77 7.58 7.53 7.00 6.03 7.29

As shown in the table above, while the general preference is low for the present product in the tens and twenties, the preference is somewhat higher in the thirties or more.

The embodiments of the present invention described above and illustrated in the drawings should not be construed as limiting the technical spirit of the present invention. The scope of protection of the present invention is limited only by the matters described in the claims, and those skilled in the art will be able to modify the technical idea of the present invention in various forms.

Claims (1)

After extracting and screening the leaves and stems of Injin mugwort grown in Yasan, Gangwon-do, and Injin, grown in general open field, put it into a cutting machine with raw vegetables, cut it into 1 ~ 2cm size, and sun-dried for about 7-8 hours on a sunny day. Immediately removing the moisture into the hot air dryer;
In the step of removing the moisture in the injin mugwort in the double jacket through a stainless steel stir stir 60kg once and roasting evenly for 1 hour so that the injin mugwort does not burn while heating on a weak gas fire;
In the step, evenly roasted jinjin wormwood in an extraction tank with a capacity of 3,000 kg, 1,500 kg and roasted jinjin wormwood, extracting for 10 hours at 90 ℃ and transported to a concentrator;
Steam generated by heating in the process of extracting phosphorus mugwort from the extracting tank of the above step to induce liquefaction by guiding the cooling device through a pipe line to collect the phosphorus mugwort distilled water;
Concentrating the extracted phosphorus mugwort in a concentrator with a capacity of 3,000 kg for 6 hours at a temperature of 55-60 ° C. to obtain 65 brine phosphorus mugwort;
After aging the concentrated phosphorus mugwort in the above step for 7 days at room temperature of 20 ℃, the step of storing for 36 to 40 hours in a freezer at -5 ℃ not to change the properties; And
3,000 kg of water was added to the extraction tank and heated to 100 ° C., 65 kg of Injin mugwort blue concentrated in the above step and 1 kg of Injin mugwort distilled water collected in the extract of Injin mugwort were put together and transferred to a stirring tank to evenly dilute. , A method for producing beverages comprising jinjin mugwort as a main raw material, characterized in that the beverage product is manufactured in a heat-resistant container at a temperature of 95 ° C. or higher while transferring from a stirring tank to a filling facility through a piping line.

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