KR101429072B1 - Preparation method for granule of steamed and dried pumpkin - Google Patents
Preparation method for granule of steamed and dried pumpkin Download PDFInfo
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- KR101429072B1 KR101429072B1 KR1020120144992A KR20120144992A KR101429072B1 KR 101429072 B1 KR101429072 B1 KR 101429072B1 KR 1020120144992 A KR1020120144992 A KR 1020120144992A KR 20120144992 A KR20120144992 A KR 20120144992A KR 101429072 B1 KR101429072 B1 KR 101429072B1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Seasonings (AREA)
Abstract
본 발명은 단호박을 증숙하여 호화시킨 후 건조하는 단계; 상기 건조된 단호박을 분말화하는 단계; 상기 단호박 분말 및 단호박 분말에 대하여 30 내지 40중량부인 과립용 부형제를 혼합하는 배합 단계; 및 상기 배합물을 과립 제형으로 제조하는 단계;를 포함하는 증숙건조 단호박 과립의 제조방법을 제공한다. 본 발명에 따르면 단호박 특유의 비린맛과 짠맛을 제거하여 거부감을 감소시키고 단호박 고유의 단맛을 증가시키는 관능 개선이 가능하고, 증숙에 의한 살균 작용으로 미생물 안정성을 수득할 수 있어 미생물과 온도 및 습도의 변화에도 장기간 안정성을 유지할 수 있는바, 죽, 스프 등의 간편식품과 음료, 차 외 기타 제빵, 면요리 등 다양한 식품에 적용될 수 있다.The present invention relates to a method for preparing a sweet potato, Pulverizing the dried pumpkin; Mixing the granular excipient with 30 to 40 parts by weight of the pumpkin powder and the pumpkin powder; And preparing the combination as a granular formulation. According to the present invention, it is possible to improve the sensory properties by reducing the irritation and pungency inherent to the pumpkin by removing the pungent taste and salty taste unique to the pumpkin, and it is possible to obtain the microbial stability by the sterilizing action by the steaming, It can be applied to various foods such as simple food such as porridge and soup, beverage, tea and other baking, and cotton food.
Description
본 발명은 증숙건조 단호박 과립의 제조방법에 관한 것으로, 보다 구체적으로 단호박을 절단 후 증숙 건조하여 과립화함으로써 단호박 고유의 유효성분을 제공하면서도 그 맛을 개선시킨 단호박 과립의 제조방법에 관한 것이다. More specifically, the present invention relates to a method for producing a pumpkin granule which is obtained by cutting and then drying the pumpkin by steam drying to granulate the active ingredient of the pumpkin, thereby improving the taste of the pumpkin granule.
호박(Cucurbita moschata Duchesne)은 박과에 속하는 1년생 덩굴식물로서 열대 아메리카가 원산지이며 크게 동양계 호박(C. moschata Duch.)과 서양계 호박(C. maxima Duch.) 및 페포호박(C. pepo L)으로 나눌 수 있다. 호박은 성숙함에 따라 당질과 비타민 A 등의 영양성분이 증가하여 식품적 가치가 높으며, 호박에는 황색을 나타내는 천연색소인 카로틴(carotene), 리코펜(lycopene) 및 루테인(lutein) 등이 존재하며, 이들 천연색소는 여러 가지 가공식품의 첨가물로 이용되고 있다. 특히 최근 주목 받고 있는 기능성 소재 중 항암 효과와 관련된 성분인 β-카로틴의 함량이 높아 관심을 끌고 있으며, 그 외에도 비타민 A 및 이의 전구물질인 카로티노이드류, 미량원소로서 Ca, Na, P 등의 영양소를 다량 함유하고 있는 것으로 알려져 있다.Pumpkin ( Cucurbita moschata Duchesne) is a perennial vine plant belonging to the genus Bacillus, originating from the tropical Americas and largely composed of Asian mammals ( C. moschata Duch.), Western Pumpkin ( C. maxima Duch.) And Pepo Pump ( C. pepo L). Pumpkin is rich in carbohydrate, carotene, lycopene, and lutein, which are yellow in color, and nutrients such as carbohydrate and vitamin A are increased by the maturity of the pumpkin. Dyes are used as additives in various processed foods. Carotenoids, which are related to the anticancer effect, are attracting much attention because of the high content of β-carotene among the functional materials that have recently been attracting attention. In addition, carotenoids, which are vitamin A and its precursors, and nutrients such as Ca, Na and P It is known to contain large amounts.
호박에서 추출, 정제한 카로티노이드 색소는 α- 및 β-카로틴이 주된 성분으로, 껍질과 과육부는 이들의 조성 및 함량비가 서로 유사한 반면 섬유상 물질은 다른 부위에 비해 β-카로틴이 약 1.6배 높은 값을 나타내는 것으로 알려져 있다. 이러한 호박은 우리나라에서는 예로부터 식용과 약용으로 널리 이용되어 왔으며 회복기의 환자나 위장이 약한 사람, 노인과 산모 등에게 좋은 식품으로 알려져 왔다. 또한 다량의 수분을 함유하고 있으며, 채소 중에서 녹말이 많고, 당분은 소화흡수가 잘되며, 칼로리가 높고, 부기가 있는 사람에게 좋다고 하여 섭취가 권장되어 왔다.Carotenoid pigments extracted and purified from amber were mainly composed of α- and β-carotene. Skin and pulp components were similar in composition and content ratio, while fibrous materials were found to be about 1.6 times higher than β-carotene in other parts . These pumpkins have been widely used in Korea for many years as edible and medicinal, and have been known as good foods for the patients in the recovery period, the weak stomach, the elderly and the mother. It also contains a large amount of water, has a lot of starch in vegetables, sugar is good digestion and absorption, high calorie, has been recommended to eat good for people with swelling.
기존의 단호박 가공상품은 죽, 스프 등의 즉석식품과 과채 음료 등의 음료 제품들이 제조되었으나 단맛을 내기 위해 다양한 첨가물을 사용하고 있다. 또한 단호박은 당도가 높음에도 불구하고, 비린 맛과 짠맛을 가지고 있어 과립 제형으로 제조하는데 어려움이 있었다.Conventional processed squash products are made from ready-to-eat foods such as porridge, soup, and beverages such as fruit and vegetable beverages, but use various additives to impart sweetness. In addition, although pumpkin has a high sugar content, it has a bad taste and a salty taste, making it difficult to produce a granular formulation.
상기와 같은 문제점을 해결하기 위하여 본 발명은 단호박을 증숙한 후 건조하여 단호박 분말을 얻고 과립용 부형제와 혼합하여 과립 제형으로 제조함으로써, 장기간 안정성이 유지되고 단호박의 비린맛과 짠맛을 제거하여 풍미가 향상된 증숙건조 단호박 과립의 제조방법을 제공하는 것을 그 목적으로 한다.In order to solve the above-mentioned problems, the present invention provides a method of preparing a granular preparation, which comprises mixing a sweet potato with a sweet potato, mixing the sweet potato with the excipient for granulation, It is an object of the present invention to provide a method for manufacturing an enhanced boiled-dried pumpkin granule.
상기와 같은 목적을 해결하기 위하여 본 발명은 단호박을 증숙하여 호화시킨 후 건조하는 단계; 상기 건조된 단호박을 분말화하는 단계; 상기 단호박 분말 및 단호박 분말에 대하여 30 내지 40중량부인 과립용 부형제를 혼합하는 배합 단계; 및 상기 배합물을 과립 제형으로 제조하는 단계;를 포함하는 단호박 과립의 제조방법을 제공한다.In order to solve the above-mentioned problems, the present invention provides a method for making a sweet pumpkin, Pulverizing the dried pumpkin; Mixing the granular excipient with 30 to 40 parts by weight of the pumpkin powder and the pumpkin powder; And preparing the formulation as a granule formulation.
본 발명의 일실시예에 있어서, 상기 증숙은 60 내지 100℃에서 30 내지 60분간 증숙하는 것일 수 있다.In one embodiment of the present invention, the steaming may be performed at 60 to 100 ° C for 30 to 60 minutes.
본 발명의 일실시예에 있어서, 상기 건조는 50 내지 60℃에서 24 내지 48시간 건조하는 것일 수 있다.In one embodiment of the present invention, the drying may be performed at 50 to 60 ° C for 24 to 48 hours.
본 발명의 일실시예에 있어서, 상기 제조방법은 제조된 과립 제형을 크기별로 선별하는 단계를 더 포함하는 것일 수 있다.In one embodiment of the present invention, the method may further include the step of sorting the granular formulation by size.
본 발명의 일실시예에 있어서, 상기 과립용 부형제는 무수결정포도당 및 덱스트린 중 하나 이상일 수 있다.In one embodiment of the present invention, the excipient for granules may be at least one of anhydrous crystalline glucose and dextrin.
본 발명의 일실시예에 있어서, 상기 과립 제형 제조 단계는 건조를 포함하는 것일 수 있다.In one embodiment of the present invention, the granule formulation preparation step may comprise drying.
본 발명의 일실시예에 있어서, 상기 건조는 80 내지 100℃에서 1 내지 2시간 동안 열풍건조하는 것일 수 있다.In one embodiment of the present invention, the drying may be performed by hot air drying at 80 to 100 ° C for 1 to 2 hours.
본 발명의 일실시예에 있어서, 상기 선별 단계는 지름이 0.5 내지 2.0mm이고, 길이가 1.1 내지 2.6mm인 과립을 선별하여 분리하는 것일 수 있다In one embodiment of the present invention, the selecting step may be to separate and separate granules having a diameter of 0.5 to 2.0 mm and a length of 1.1 to 2.6 mm
본 발명의 단호박 과립의 제조방법에 따르면, 단호박을 증숙하여 호화시킴으로써 종래 단호박 특유의 비린맛과 짠맛을 제거하여 거부감을 감소시키고 단호박 고유의 단맛이 증가되어 관능 개선이 가능하고, 증숙에 의한 살균 작용으로 미생물 안정성을 수득할 수 있어 미생물과 온도 및 습도의 변화에도 장기간 안정성을 유지 할 수 있다. 이에 본 발명에 따른 단호박 과립은 죽, 스프 등의 간편식품과 음료, 차 외 기타 제빵, 면요리 등 다양한 식품에 적용될 수 있다.According to the method for producing the pumpkin granule of the present invention, by boiling and softening the pumpkin, the malignant taste and salty taste unique to the traditional pumpkin are removed to reduce the rejection feeling, and the sweetness of the pumpkin can be increased to improve the sensory performance, It is possible to maintain microbial stability and to maintain long-term stability even with changes in microorganisms and temperature and humidity. Thus, the squash granules according to the present invention can be applied to various foods such as simple foods such as porridge and soup, beverages, tea, and other baking and cotton dishes.
도 1은 본 발명의 일 실시예에 따른 증숙건조 단호박 과립의 제조방법을 나타낸 플로우차트이다.FIG. 1 is a flow chart showing a method for manufacturing boiled-dried pumpkin granules according to an embodiment of the present invention.
이하에서는, 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자가 본 발명을 용이하게 실시할 수 있도록 하기 위하여, 본 발명의 바람직한 실시예들에 관하여 상세히 설명하기로 한다.
Hereinafter, preferred embodiments of the present invention will be described in detail in order to facilitate the present invention by those skilled in the art.
본 발명은 단호박을 절단하여 증숙시킨 후 건조하여 단호박 분말을 제조하는 단계; 상기 단호박 분말에 대하여 30 내지 40중량부인 과립용 부형제를 혼합하는 배합 단계; 및 상기 배합물을 과립 제형으로 제조하는 단계를 포함하는 증숙건조 단호박 과립의 제조방법을 제공한다.
The present invention relates to a method for manufacturing a sweet pumpkin, comprising the steps of cutting pumpkin, Mixing the granular excipient with 30 to 40 parts by weight per 100 parts by weight of the pumpkin powder; And a process for preparing the above-mentioned combination as a granular form.
이하, 구체적으로 본 발명의 단호박 과립의 제조방법에 대하여 상술한다.
Hereinafter, specifically, the method for producing the inventive pumpkin granule will be described in detail.
먼저, 단호박을 절단하고 증숙하여 호화시킨 후 건조한다.First, the pumpkin is cut, steamed, and then dried.
예를 들어, 단호박을 칭량하여 절단기로 절단한 후 60 내지 100℃에서 30 내지 60분간 증숙하여 호화시킨다. 바람직하게는 80 내지 100℃, 가장 바람직하게는 90℃에서 증숙할 수 있다. 이는 단호박의 전분을 포도당으로 전환시켜 단맛을 높이기 위한 것이다. 증숙 온도가 60℃보다 낮으면 호화가 이루어지지 않고, 100℃보다 높으면 색소의 변색이 발생된다. For example, the pumpkin is weighed, cut with a cutter, and then matured at 60 to 100 DEG C for 30 to 60 minutes to make it gorgeous. Preferably 80 to 100 DEG C, and most preferably 90 DEG C. This is to convert sweet potato starch into glucose and increase sweetness. If the steaming temperature is lower than 60 ° C, the dyeing is not carried out. If the steaming temperature is higher than 100 ° C, discoloration of the dye occurs.
그리고 상기 호화된 단호박을 50 내지 60℃에서 24 내지 48시간 건조시킨다. 24시간 미만 건조 시 건조가 충분히 일어나지 않게 되며 48시간 초과시에는 맛을 변성을 가져올 수 잇다.And the sweetened pumpkin is dried at 50 to 60 DEG C for 24 to 48 hours. Drying in less than 24 hours will result in insufficient drying and over 48 hours will result in deterioration in taste.
상기 단호박의 증숙 호화 과정에서 단호박의 전분이 당으로 변환되면서 단호박의 비린맛 및 짠맛이 제거되고 단맛이 증가된다. 또한, 증숙 과정으로 인한 살균 작용으로 미생물 안정성이 수득될 수 있다.
The starch of the pumpkin is transformed into sugar in the steaming process of the pumpkin, so that the bad taste and the salty taste of the pumpkin are removed and the sweet taste is increased. In addition, microbial stability can be obtained by the bactericidal action due to the steaming process.
그 다음, 상기 건조된 단호박을 분말화하여 단호박 분말을 제조한다. Then, the dried squash is pulverized to produce a squash powder.
예를 들어, 건조된 단호박 조각을 100 내지 120 mesh, 바람직하게는 120mesh로 분쇄하여 분말화할 수 있다. For example, dried squash pieces may be pulverized into 100 to 120 mesh, preferably 120 mesh, and pulverized.
이 때 단호박 분말은 수분함량 5% 미만인 것이 바람직하다.
At this time, the pumpkin powder preferably has a water content of less than 5%.
그 다음, 상기 단호박 분말에 대하여 30 내지 40 중량부인 과립용 부형제를 단호박 분말과 혼합하는 배합 단계를 진행한다.Then, a mixing step of mixing the pumpkin powder with the excipient for granules in an amount of 30 to 40 parts by weight based on the pumpkin powder is carried out.
본 발명에서 과립용 부형제는 일반적으로 과립에 사용되는 부형제이면 특별히 한정되는 것은 아니나, 무수결정포도당 및 덱스트린 중 하나 이상일 수 있다. 바람직하게는 무수결정포도당일 수 있다.In the present invention, the excipient for granulation is not particularly limited as long as it is an excipient generally used for granules, but may be one or more of anhydrous crystalline glucose and dextrin. Preferably anhydrous crystalline grape sugar.
상기 단호박 분말과 과립용 부형제의 배합 시, 과립용 부형제는 단호박 분말에 대하여 30 내지 40 중량부로 혼합될 수 있다. 30 중량부 미만이면 배합물의 점성이 낮아 과립을 생성하기 어렵고, 40 중량부 초과이면 단호박 분말의 함량이 낮아진다.When the pumpkin powder and the granular excipient are mixed, the granular excipient may be mixed in an amount of 30 to 40 parts by weight based on the pumpkin powder. When the amount is less than 30 parts by weight, the viscosity of the formulation is low and it is difficult to produce granules. When the amount is more than 40 parts by weight, the content of the pumpkin powder is low.
본 단계의 배합 시 팔라티노스 및 비타민 C와 같은 첨가제를 더 첨가하여 함께 혼합할 수 있다.In this step, additives such as palatinose and vitamin C may be further added and mixed together.
그 다음, 상기 배합물을 과립 제형으로 제조한다. The formulation is then made into granular formulations.
과립 제형의 제조는 당업계에 알려진 방법이면 특별히 한정되지 않고, 과립기를 사용할 수 있다. The preparation of the granule formulation is not particularly limited as long as it is a method known in the art, and a granulator can be used.
이때 제조되는 과립 제형은 특별히 한정되는 것은 아니나, 지름이 0.5 내지 2.0mm일 수 있고, 바람직하게는 0.7 내지 1.8mm, 더욱 바람직하게는 1.1 내지 1.3mm, 가장 바람직하게는 1.2mm일 수 있다. 과립 제형의 지름이 0.5mm 미만이면 과립의 형태가 너무 작아 분말화 되기 쉬우며, 2.0mm 초과이면 크기가 너무 커서 다양한 용도로 과립이 활용되기에 문제점이 발생할 수 있다The granule formulation to be produced is not particularly limited, but may be 0.5 to 2.0 mm in diameter, preferably 0.7 to 1.8 mm, more preferably 1.1 to 1.3 mm, and most preferably 1.2 mm. When the diameter of the granule formulation is less than 0.5 mm, the shape of the granules is too small to be easily pulverized. If the diameter is more than 2.0 mm, the granules are too large in size,
상기 배합물을 과립 제형으로 제조하기 전, 제조하는 동시, 또는 제조 후에 건조시킬 수 있다. 이 때 건조는 특별히 한정되는 것은 아니나 80 내지 100℃에서 1 내지 2시간 동안 열풍건조하는 것이 바람직하다. 더욱 바람직하게는 90℃에서 2시간 동안 열풍건조할 수 있다.
The formulation may be dried prior to, during, or after preparation into a granular formulation. In this case, drying is not particularly limited, but it is preferable to carry out hot air drying at 80 to 100 ° C for 1 to 2 hours. More preferably, it can be hot-air dried at 90 DEG C for 2 hours.
또한, 상기 제조된 단호박 과립 제형을 크기별로 선별하는 단계를 더 포함할 수 있다.In addition, the method may further include a step of sorting the manufactured pumpkin granule formulation by size.
이때 지름이 0.5 내지 2.0mm이고, 길이가 1.1 내지 2.6mm인 과립을 선별하여 분리하는 것일 수 있다. 더욱 바람직하게는 지름 1.2mm, 길이 1.8mm의 과립을 선별하는 것일 수 있다.At this time, granules having a diameter of 0.5 to 2.0 mm and a length of 1.1 to 2.6 mm may be selectively separated. More preferably, granules having a diameter of 1.2 mm and a length of 1.8 mm may be selected.
선별 단계는 공지된 방법을 사용하는 것이면 특별히 한정되는 것이 아니나, 구체적으로 발진기(Oscillator) 또는 진동체를 이용할 수 있다. 바람직하게는 발진기를 이용하여 1차 선별한 후, 진동체를 이용하여 2차 선별하는 것일 수 있다.
The selection step is not particularly limited as long as it uses a known method, but an oscillator or a vibrating body can be used specifically. Preferably, it may be primary sorting using an oscillator, and secondary sorting using a vibrating sieve.
상기 선별 작업 이후, 일회용 단위로 포장하는 단계를 더 거칠 수 있다.
After the screening operation, the step of packaging in disposable units may be further roughened.
본 발명에 따른 증숙건조 단호박 과립의 제조방법에 있어서, 단호박의 증숙 호화 과정에서 단호박의 전분이 당으로 변환되면서 단호박의 비린맛 및 짠맛이 제거되고 단맛이 증가된다. 또한, 증숙 과정으로 인한 살균 작용으로 미생물 안정성이 수득된다. 따라서 단호박 고유의 유효성분을 제공하면서도 그 맛을 개선시킬 수 있어, 죽, 스프 등의 간편식품과 음료, 차 외 기타 제빵, 면요리 등 다양한 식품에 적용될 수 있다.
In the process for producing boiled-dried squash, the sweetness of the pumpkin is removed by converting the starch of the pumpkin into sugar and removing the salty taste and salty taste of the pumpkin. In addition, the microbial stability is obtained by the bactericidal action caused by the steaming process. Therefore, it is possible to improve the flavor while providing effective ingredients unique to the pumpkin, and it can be applied to various foods such as porridge, soup, etc., such as simple food and beverage, tea, other baking, and cotton.
이하의 실시를 통하여 본 발명이 더욱 상세하게 설명된다. 단, 실시예는 본 발명을 예시하기 위한 것으로서 이들만으로 본 발명의 범위가 한정되는 것은 아니다.
The present invention will be described in more detail through the following examples. However, the examples are for illustrating the present invention, and the scope of the present invention is not limited thereto.
[실시예 1][Example 1]
단호박을 절단기로 절단 후 90℃에서 30분간 증숙 한 다음, 60℃에서 48시간 건조하여 수분함량 5% 미만의 단호박 분말을 수득하였다. 혼합기에 70중량%의 단호박 분말 및 30중량%의 무수결정포도당을 첨가하고, 팔라티노스 및 비타민 C를 0.1중량% 더 첨가하여 배합하였다. 이를 지름 1.2mm의 과립 제형으로 제조한 후, 90℃ 온도에서 2시간 열풍건조기에서 건조하였다. The pumpkin was cut with a cutter, and then the cake was stirred at 90 DEG C for 30 minutes and then dried at 60 DEG C for 48 hours to obtain a pumpkin powder having a moisture content of less than 5%. 70% by weight of pumpkin powder and 30% by weight of anhydrous crystalline glucose were added to the mixer, and 0.1% by weight of palatinose and vitamin C was further added thereto. This was granulated to a diameter of 1.2 mm and dried in a hot air drier at 90 ° C for 2 hours.
얻어진 과립 중 발진기를 이용하여 지름 1.2mm, 길이 1.8mm 미만의 과립만을 1차 선별하였다. 그리고 진동체를 이용하여 분진을 제거한 후, 10~20 mesh에서 한번 거른 다음 40mesh망으로 선별하여 일회용 단위로 포장하였다.Only granules having a diameter of 1.2 mm and a length of less than 1.8 mm were firstly selected using an oscillator of the resulting granules. Then, the dust was removed using a vibrating sieve, and then filtered at 10 mesh to 20 mesh, followed by screening with a 40 mesh mesh and packaging in a disposable unit.
Claims (10)
상기 건조된 단호박을 분말화하는 단계;
상기 단호박 분말 및 단호박 분말에 대하여 30 내지 40중량부의 무수결정포도당 및 덱스트린 중 하나 이상인 과립용 부형제를 혼합하는 배합 단계; 및
상기 배합물을 과립 제형으로 제조하는 단계;를 포함하는 증숙건조 단호박 과립의 제조방법.Mashing the sweet pumpkin at 60 to 100 DEG C for 30 to 60 minutes, and then drying the sweetened cake;
Pulverizing the dried pumpkin;
A mixing step of mixing 30 to 40 parts by weight of an excipient for granules, which is at least one of anhydrous crystalline glucose and dextrin with respect to the pumpkin powder and the pumpkin powder; And
≪ / RTI > wherein the composition is prepared in a granular formulation.
상기 건조는 50 내지 60℃에서 24 내지 48시간 건조하는 것인 단호박 과립의 제조방법.The method according to claim 1,
Wherein the drying is carried out at 50 to 60 DEG C for 24 to 48 hours.
상기 제조방법은 제조된 과립 제형을 크기별로 선별하는 단계를 더 포함하는 것인 증숙건조 단호박 과립의 제조방법.The method according to claim 1,
Wherein the preparation method further comprises the step of selecting the granule formulations by size.
상기 배합 단계에서 얻어진 배합물을 건조하는 것인 증숙건조 단호박 과립의 제조방법.The method according to claim 1,
Wherein the blend obtained in the mixing step is dried.
상기 과립 제형 제조 단계는 건조를 포함하는 것인 증숙건조 단호박 과립의 제조방법The method according to claim 1,
Wherein the step of preparing the granular formulation comprises drying.
상기 건조는 80 내지 100℃에서 1 내지 2시간 동안 열풍건조하는 것인 증숙건조 단호박 과립의 제조방법.8. The method of claim 7,
Wherein the drying is a hot air drying at 80 to 100 DEG C for 1 to 2 hours.
상기 과립 제형은 지름이 0.5 내지 2.0mm인 증숙건조 단호박 과립의 제조방법.The method according to claim 1,
Wherein the granular formulation is 0.5 to 2.0 mm in diameter.
상기 선별 단계는 지름이 0.5 내지 2.0mm이고, 길이가 1.1 내지 2.6mm인 과립을 선별하여 분리하는 것인 증숙건조 단호박 과립의 제조방법.5. The method of claim 4,
Wherein the selecting step separates and separates the granules having a diameter of 0.5 to 2.0 mm and a length of 1.1 to 2.6 mm.
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