KR101652897B1 - manufacturing method of mugwort powder - Google Patents

Abstract

The present invention relates to a method for preparing powder of sea breeze mugwort, and more specifically, to a preparation method capable of providing healthful powder of sea breeze mugwort obtained by adding useful ingredients to mugwort that was dried and ground. The method comprises: a washing step of inputting mugwort into a washing vessel to which bubbled water is supplied, so as to wash the mugwort with the bubbled water; a steaming step of supplying steam of 90 to 100C to the mugwort washed in the washing step to steam the mugwort; a cooling step of adding cold water to the mugwort steamed in the steaming step to cool the mugwort; a dewatering step of removing moisture attached on the surface of the mugwort after the cooling step; a hot air drying step of blowing hot air of 60 to 80C to the mugwort for 10 to 14 hours after the dewatering step to obtain the dried mugwort; and a grinding step of grinding the dried mugwort into powder.

Description

Manufacturing method of mugwort powder "

The present invention relates to a method for producing a sea breeze powder, and more particularly, to a method for producing a sea breeze powder that is beneficial to health by adding a useful ingredient to dried and ground mugwort.

Mugwort is a perennial herb that is a typical plant of edible and medicinal plants. According to the oriental medicine and the common room, mugwort was used for postpartum hemorrhage, hemorrhage, roundworm, overeating, and abdominal pain.

Mugwort is rich in vitamins, minerals and other nutrients. Mugwort is rich in minerals such as potassium, calcium, and iron, vitamins such as vitamins A, B, C, and D, fiber, enzymes, and many other beneficial nutrients. Directional essential oils have various pharmacological actions. Cineol, the main component of the essential oil, has antipyretic, sedative and digestive juice-releasing effects, cleanses the mind and stabilizes the brain waves, and chlorophyll of mugwort prevents cancer, cleanses blood, disinfects, stimulates metabolism, .

Vitamin A, which has antioxidant, immune function and hormone control function, contains twice as much herbal extracts as herbal extracts, three times as much as herbal extracts, and is effective in preventing detoxification, fatigue and allergy. Vitamin C is similar in content to mandarin of the same weight.

Especially, it is known that the sea bream sea bugwort, which grew up with the sea breeze, is rich in various minerals because of its soft hairs, salt sea breeze and sea breeze due to its rich sunshine and granite-like healthy soil. Geomunsoo sea bug wormwood contains 7 essential amino acids such as histidine (Histidine), which is impossible to synthesize in human body, and it has excellent antimicrobial activity and antioxidant activity because it has essential oil component called chineol.

As a method for processing such useful mugworts, there are a method of extracting mugwort extract and a method of processing mugwort powder.

In the method of processing wormwood into powder, Korean Patent Laid-Open Publication No. 10-1993-0021095 boils the wormwood in hot water at about 110 to 120 ° C for about 10 to 20 minutes. The wormwood is put into hot water for long Because they boil at high temperature for a long time, the original color and aroma of the mugwort are changed and useful components of mugwort can be destroyed.

Korean Patent Laid-Open Publication No. 10-1993-0021095: Processing method of mugwort

The present invention has been made to overcome the above-mentioned problems, and it is an object of the present invention to provide a method for manufacturing a sea breeze powder that is beneficial to health by adding water vapor to mugwort for a short time to maintain its original color and aroma, The purpose is to provide.

In order to accomplish the above object, the present invention provides a method of manufacturing a sea breeze powder, comprising the steps of: washing wormwood with water bubbles into a washing basin to which bubbling water is supplied; Washing the mugwort in the washing step with water vapor at 90 to 100 ° C for 1 to 5 minutes to boil the mugwort; A cooling step of adding cold water to the steamed mugwort during the steaming step; A dewatering step of removing moisture from the surface of the mugwort after the cooling step; A hot air drying step of adding dry mugwort to the mugwort after the dewatering step and drying the mugwort for 10 to 14 hours by applying hot air at 60 to 80 ° C; And a pulverizing step of pulverizing the dried wormwood into powder.

10 to 30 parts by weight of seaweed, 2 to 10 parts by weight of mushroom and 2 to 10 parts by weight of herbicide are mixed with 100 parts by weight of the ground wormwood in the finely pulverizing step.

Wherein the cooling step comprises the steps of: a) a first cooling step in which the steamed wormwood is mixed with primary cold water at 10 to 20 ° C in the steaming step and cooled first, and b) after the first cooling step, And a second cooling step in which the cooling water is mixed with the cold water and cooled secondarily.

Wherein the pulverizing step comprises: a) a coarsely pulverizing step of roughly pulverizing the dried wormwood with a particle size of 30 to 50 mesh; and b) finely pulverizing the wormwood pulverized in the coarse pulverization step to a size of 200 to 400 mesh size .

Drying the dried persimmon after the hot air drying step, and applying a fermentation penetrant which fermented a mixture of infant and dried anchovy, followed by lyophilization.

The fermentation penetrant is obtained by adding 200 to 400 parts by weight of the nodule sap to 100 parts by weight of the mixture, and then fermenting and then filtering.

According to the present invention, water vapor is added to mugwort for a short time, and the mugwort can be kept in its color and flavor by cooling stepwise by using cold water at different temperatures.

Further, the present invention can suggest a method of effectively adding a useful ingredient to mugwort, thereby greatly improving the antioxidative activity of mugwort, thereby being very beneficial to health and having an excellent oxidation inhibiting effect.

Hereinafter, a method for manufacturing the sea breeze powder according to a preferred embodiment of the present invention will be described.

According to one embodiment of the present invention, a method for preparing sea breeze wormwood powder comprises a washing step in which wormwood is injected into a washing cylinder to which bubbling water is supplied and the wormwood is washed with bubbling water; Min for 1 min, mixing the steamed mugwort with the primary cold water at 10 to 20 ° C for a first cooling step, and, after the first cooling step, adding 2 to 2 A second cooling step of cooling the mugwort with second cold water by mixing with cold water and a dehydrating step of removing moisture from the surface of the mugwort after the second cooling step, Drying the dried mugwort at a size of 30 to 50 mesh, and pulverizing the mugwort pulverized in the coarse pulverizing step to a fine particle size of 200 to 400 mesh size Milling step It includes. Each step will be examined in detail.

1. Cleaning step

First, the mugwort prepared in the washing step is washed.

Pick up in spring with mugwort and prepare it with a size of 25cm or less. Preferably, it is harvested or grown in Geomundo and harvested in sea breeze.

After preparing the mugwort, the mugwort is washed with clean water for 2 to 3 times. Bubbling water can be used as water for cleaning. The number of bubbles is water in which fine bubbles are generated in the water, which can enhance the cleaning effect and have a sterilizing effect.

The number of bubbles can be generated by using a conventional bubble number generator. After supplying a certain amount of bubble water into the flushing bucket, add the mugwort into the flask and wash it with shaking. This cleaning procedure can be repeated 2-3 times.

2. Steaming stage

Next, the steamed mugwort is steamed and steamed.

In the present invention, steam is applied for a short time by applying water vapor instead of boiling in hot water so that the original color and aroma of the mugwort can be maintained. For example, water vapor at 90 to 100 ° C is added to the washed wormwood for 1 to 5 minutes.

3. Cooling step

Next, the steamed dough is boiled in cold water and cooled.

Cool down in two stages using cold water with different temperatures for cooling. For example, a first cooling step in which steamed wormwood is mixed with primary cold water at 10 to 20 占 폚 and then cooled first, a second cooling step in which wormwood is mixed with secondary cold water at 4 to 10 占 폚, Perform a cooling step.

The color change of the original earthenware can be minimized by first cooling the primary cold water at 10 to 20 ° C and then cooling the secondary cold water at a lower temperature of 4 to 10 ° C.

3. Dehydration step

After the second cooling step, remove water from the surface of the mugwort.

Various dehydration methods can be used to remove moisture. For example, a centrifugal dewatering method or a method of squeezing and dewatering using a press can be applied.

4. Hot air drying step

After the dewatering step, the dried mugwort is obtained by applying hot air at 60 to 80 캜 to the mugwort for 10 to 14 hours.

Through the hot air drying step, the mugwort is dried to a moisture content of 6 to 10% by weight.

5. Grinding step

Next, the dried mugwort is pulverized into a fine powder.

The pulverization can be pulverized stepwise through the coarsely pulverizing step and the pulverizing step.

In the coarsely pulverizing step, the dried wormwood can be pulverized to a particle size of 30 to 50 mesh using a pulverizer such as a pin crusher. This coarse grinding facilitates the undifferentiation of mugwort.

And the pulverization step finely pulverizes the ground wormwood in the coarse pulverization step. The mugwort is ground to a size of 200 to 400 mesh size using a fine grinder such as a ball mill. Undifferentiated mugwort powder is easy to ingest and easy to use as an additive to health supplements.

In another embodiment of the present invention, seaweeds, mushrooms and herbaceous plants may be mixed in order to add functionality to the ground mugwort in the pulverization step. Algae, mushrooms, and herbs are mixed with mugwort in the form of pulverized powder having a particle size of 200 to 400 mesh.

Seaweeds may be selected from at least one selected from the group consisting of dried top powder, dried mackerel powder, dried pear powder, dried pear powder, dried pear powder, and dried seaweed powder. When two or more are mixed and used, each algae powder can be mixed at the same weight ratio.

At least one selected from among dried mushroom powder, dried mushroom powder, dried mushroom powder, dried mushroom powder, dried mushroom powder and dried mushroom powder may be used as the mushroom. When two or more of them are used in combination, each of the mushroom powders can be mixed at the same weight ratio.

At least one selected from the group consisting of dried windshield powder, dry pre-powder, dried ginseng powder, dried gougat powder, dried dandelion powder, dried motherwort powder, dried ginger powder, dried artichoke powder and dried licorice powder may be used. When two or more of them are mixed, each of the herbicidal powders can be mixed at the same weight ratio.

In another embodiment of the present invention, the mugwort powder can be prepared by infiltrating the fermentation penetrant into mugwort after the hot air drying step and then performing the pulverization step.

As a penetration step, for example, a liquid fermentation infiltrant is applied to dried mugwort in a hot air drying step, followed by freeze-drying after aging.

The fermentation infiltrating agent to be applied to the present invention is, for example, a fermented mixture of infant and dried anchovy.

Infant ( Phyteuma japonicum ) is a perennial herb that grows in low valleys of various valleys in Korea. It is abundant in various minerals, proteins, and vitamins. It is used as herb by boiling leaf and stem in early summer. Infants have unique flavors and enrich the flavor, and infants have excellent antioxidant ability. Infants can use outposts or leaves.

The dried anchovy powder is prepared by drying raw anchovy and then pulverized to a particle size of 100 to 200 mesh. The anchovy reinforces various nutrients such as protein and calcium which are insufficient in the mugwort powder of the present invention.

The mixture can be obtained by mixing 10 to 40 parts by weight of dried anchovy powder per 100 parts by weight of infant. For the fermentation, add the nodule sap to the mixture, mix and inoculate the strain.

Nodule sap means sap from Acer mono . Typically, the gono sap is 1m high from the gonorrhea tree, drilling a hole with a depth of 1 ~ 3cm with a drill, and collecting the sampling hose. It is desirable to collect the nodule sap from late February to mid March before and after the spring. It is a deciduous arboreous tree belonging to the maple family. It grows at 100-1800m above sea level and is distributed in Korea, Japan, China, and Manchuria. In Korea, the noodle trees are strong in cold weather, and they grow mainly in Jiri, Baekwoon, Jochyeong and Gangwon.

The ginseng sap is high in micronutrients such as saccharides, inorganic components and vitamins, which can increase the functionality of mugwort powder. In order to increase the sugar content of the nodule sap and to enhance the flavor, it is possible to use the nodule juice concentrate obtained from the nodule tree. As an example of enrichment, the collected nodule sap is boiled in a pot, boiled in a bulb, cooled to a volume of 40 to 60% of the initial volume, and then cooled at room temperature.

200 to 400 parts by weight of the fermentation broth and 0.05 to 3.0 parts by weight of the fermentation strain are added to 100 parts by weight of the mixture, followed by fermentation at 20 to 30 DEG C for about 2 to 20 days. have. Saccharomyces cerevisiae can be used mainly as a fermenting bacteria. After fermentation, it is filtered through a net, and a liquid fermentation penetrant is obtained.

The fermentation penetrant is sprayed evenly on the surface of dried mugwort by hot air using an atomizer. After the application, it is allowed to stand at room temperature (20 to 30 ° C) for 2 to 10 hours to absorb the fermentation penetrant into mugwort. Since the mugwort is dried to a water content of 6 to 10% by weight by hot air drying, the liquid fermentation penetrating agent applied on the surface is easily absorbed into the inside of mugwort and permeated.

The mugwort is dried again to grind the mugwort. The freeze drying (FD) method can be applied as a drying method. For example, the mugwort is rapidly frozen at a temperature of -50 to -40 占 폚 for 10 to 20 hours in a freeze-drying method, and then dried in a freeze dryer having a degree of vacuum of 0.1 to 0.5 torr at about -40 DEG C for 1 to 3 days . In case of lyophilization of mugwort, moisture is removed by sublimation in the frozen state. Therefore, the dried product has a light and porous structure, maintains its original shape and size, and is treated at low temperature without applying heat. Migration of the soluble components, non-enzymatic browning, denaturation and the like hardly occur.

Hereinafter, the present invention will be described in more detail with reference to the following specific examples. The embodiments according to the present invention can be modified into various other forms, and the scope of the present invention is not limited to the following embodiments.

(Example 1)

The sea bug mugwort was cultivated in Geomundo Island and collected in May. After removing the prepared mugwort debris, the process of washing the mugwort with shaking was repeated twice. Then, the mugwort was placed in a steamer and steamed at about 98 ° C. for 3 minutes. The resultant was immersed in primary cold water at 15 ° C., cooled first, removed from mugwort in primary cold water, immersed in secondary cold water at 7 ° C., . Then, the cooled mugwort was dewatered to remove moisture on the surface, and then hot air at 70 ° C was added thereto for 12 hours to dry, then pulverized to a size of 40 mesh size and finely ground to a size of 300 mesh to finally produce mugwort powder .

(Example 2)

The mugwort powder was prepared in the same manner as in Example 1 except that a liquid fermentation penetrant was applied to dried mugwort after hot air drying, followed by lyophilization, followed by pulverization to a size of 40 mesh, followed by pulverization to a size of 300 mesh.

The fermentation penetrant was prepared by the following method, followed by coating and lyophilization.

30 parts by weight of dried anchovy powder was mixed with 100 parts by weight of infant. To 100 parts by weight of a mixture of a mixture of a mixture of infant and dried anchovy powder, 0.5 part by weight of a fermentation broth of Saccharomyces cerevisiae was added to 300 parts by weight of fermentation broth and then fermented at 25 DEG C for about 10 days, A liquid fermentation penetrant with a solid residue removed was obtained. The fermentation penetrants were sprayed evenly on the surface of dried mugwort using a sprayer, and then allowed to stand at room temperature (25 ° C) for 6 hours, rapidly frozen at a temperature of -45 ° C, Lt; / RTI >

<Antioxidant activity test>

The antioxidant activity of the mugwort powder of Example 1 and Example 2 was examined. Water was added to each mugwort powder at a weight ratio of 10 times, and then the extract was extracted at 100 ° C for 6 hours.

Each sample was filtered through a microfiltration filter and a filter paper (Whatman, No. 2) to remove solids, concentrated, diluted with distilled water to a concentration of 1000 ppm. 0.5 mL of 0.2 mM DPPH (1,1-diphenyl-2-picryl hydrazyl) was placed in 2 mL of the sample, stirred, left for 30 minutes, and then absorbed at 517 nm. The radical scavenging activity was expressed by the absorbance reduction rate of the sample with and without additives. The radical scavenging activity was calculated by the following equation.

Radical scavenging activity (%) = (1-absorbance of sample added / absorbance of non-added sample) × 100

The results of the measurement of the radical scavenging performance of each sample are shown in Table 1 below.

division Radical scavenging performance Example 1 51.9 ± 0.4 Example 2 67.2 ± 0.35 Control 58.5 ± 0.6

As shown in Table 1, the radical scavenging activity of the sample of Example 1 was slightly lower than that of the BHT (synthetic antioxidant) used as a control. On the other hand, in the case of the sample of Example 2, the radical scavenging performance was much higher than that of the control. It was confirmed that the antioxidant activity of mugwort could be greatly enhanced by absorbing fermentation penetrant.

Therefore, the present invention is very beneficial to health by the useful components of mugwort, and has excellent antioxidant effect, so that it can be expected to be useful for preventing aging and preventing various diseases on a daily basis as a food.

While the present invention has been described with reference to exemplary embodiments, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, but, on the contrary, is intended to cover various modifications and equivalent arrangements included within the spirit and scope of the appended claims. Accordingly, the true scope of protection of the present invention should be determined only by the appended claims.

Claims (6)

A washing step of feeding mugwort into a washing cylinder to which bubble water is supplied and washing it with bubble water;
Washing the mugwort in the washing step with water vapor at 98 DEG C for 3 minutes to boil the mugwort;
A cooling step of adding cold water to the steamed mugwort during the steaming step;
A dewatering step of removing moisture from the surface of the mugwort after the cooling step;
A hot air drying step of adding dry mugwort to the mugwort after the dehydration step and drying the mugwort for 12 hours by applying hot air at 70 ° C;
And a pulverizing step of pulverizing the dried wormwood into powder,
Wherein the cooling step comprises the steps of: a) a first cooling step of mixing steamed wormwood with primary cold water at 15 DEG C and cooling the primary wormwood at first, and b) mixing the wormwood with secondary cold water at 7 DEG C And a second cooling step in which the cooling is performed in a second order,
Drying the dried wormwood with a fermentation infiltrant to maintain the antioxidant activity of the dried wormwood after the hot air drying step, and then allowing the wormwood to stand at 25 ° C for 6 hours and freeze-drying,
The fermentation permeability agent was prepared by adding 300 parts by weight of the noodles solution and 0.5 part by weight of fermentation strain Saccharomyces cerevisiae to 100 parts by weight of the mixture of infant and dried anchovy, and then fermenting at 25 ° C for 10 days, &Lt; / RTI &gt; wherein the method comprises the steps of: The method according to claim 1, further comprising mixing 10 to 30 parts by weight of seaweed, 2 to 10 parts by weight of mushroom, and 2 to 10 parts by weight of herbicide with 100 parts by weight of ground wormwood in the pulverization step Wherein the method comprises the steps of: delete The method of claim 1, wherein the pulverizing step comprises: a) a rough grinding step of roughly pulverizing the dried wormwood with a particle size of 30 to 50 mesh; and b) finely grinding the ground wormwood in a size of 200 to 400 mesh Pulverizing step of pulverizing the wormwood powder. delete delete