KR101747657B1 - Method for manufacturing pill using bitter melon and health food manufactured thereby - Google Patents

Abstract

The present invention relates to a method of manufacturing a health food of a ring form using a fennel, comprising the steps of collecting and washing the fennel, drying and then pulverizing the washed fennel; Making glue using glutinous rice; Mixing the dried yeast powder, glutinous rice bran, yeast fermentation enzyme solution and honey, kneading to make a ring and drying; And spraying a dried fermentation enzyme solution onto the dried surface of the ring, coating and re-drying.
The present invention can neutralize the bitter taste of Yeoju and can be consumed without any sense of irritation. Therefore, it is easy to take and has an effect of enhancing utilization as a health food that contains active ingredients of Yeoju and helps health promotion.

Description

FIELD OF THE INVENTION [0001] The present invention relates to a health food and a method for manufacturing the same,

The present invention relates to a method of manufacturing a health food with a ring form and a method for manufacturing the same, and more particularly, to a method for manufacturing a health food using a nutrient solution, The present invention relates to a method for manufacturing a health food of Yeojuwan which is easy to take by spraying a dried yeast fermentation enzyme solution onto a surface of a dried and sprayed yeast fermentation enzyme solution, .

Yeoju is a vine plant of pak and its name is bitter melon and its official name is Momordica charantia. Origin is not known, but it is estimated to be tropical Asia, including India. Yeoju is a summer vegetable bearing fruit from June to August, and it grows with plenty of sunshine in the middle of summer, and harvests the fruit-bearing fruit with less ripe. The more greenish and lumpy bumps, the more bitter it is, and the more active ingredients it contains.

The charantin P-insulin, which is mostly contained in Yeoju, is known as natural insulin (plant insulin) and has excellent efficacy on diabetes. Plant insulin is a kind of 폡 tide that acts similar to insulin in our body. Especially, it is contained in lotus fruit and yeoju seed. In addition to diabetes, Yeoju is used as a diet for hypertension, arteriosclerosis, skin diseases, and gout.

Yeoju contains 120mg of vitamin C per 100g. It is antioxidant at 20 times of cucumber and 5 times of lemon, and it is effective for fatigue, prevention of cold, prevention of skin trouble, prevention of aging. Yeoju, which looks like a cucumber, is characterized by its bitter taste, but its strong bitter taste stimulates the stomach with an alkaloid substance called 'mamorodine', promoting the secretion of digestive juices, strengthening the stomach, and functioning as a bowel. Mamordecin, an ingredient of saponin-based alkaloid in yeast, is known to improve blood pressure by lowering colestosterols. Beta-carotene is antioxidant, which is known to improve immunity and eye fatigue, ocular dryness, and presbyopia. In particular, Korean Patent Nos. 10-1118451 and 10-1312491 disclose compositions for lowering blood glucose levels containing an extract of Yuzu as an active ingredient.

In addition, the conjugate linoleic acid component of Yeoju promotes the burning of the fat, which is good for the diet, and the rich potassium component activates the diuretic effect, which helps the discharge of sodium and eliminates the swelling. Yeoju has a bitter taste and has a strong bitter taste, so it can be easily eaten if it is cooked after soaking in ice water or salt water for about 10 minutes.

The products that utilize the efficacy of Yeoju are only sold as dry or powdered products or drinking tea for diabetic patients. However, due to the recent increase in interest in well-being foods, various recipes And the efficacy of Yeoju has become known to the public, and research on the utilization of the Yeoju based on it has been gradually increasing.

KR 10-1370614 B1, 27 February 2014

It is an object of the present invention to provide a method for manufacturing a ring-shaped healthy food containing Yeoju and a Yeoju-hwan health food prepared using the same.

In addition, the present invention relates to a method for preparing a fermented yeast extract, which comprises pulverizing a dry yeast, kneading the yeast fermentation enzyme solution and honey, kneading the yeast, drying a ring, spraying a dried yeast fermentation enzyme solution onto the surface of the dried yeast, In addition, the present invention is intended to provide a pharmaceutical composition containing the active ingredient of Yeoju for improving health.

The inventors of the present invention found that the yeast was dried and pulverized, and then kneaded with the yeast fermentation enzyme solution and honey and kneaded to prepare a ring, thereby not only alleviating the bitter taste unique to Yeoju but also containing the active ingredient of Yeonju Thereby completing the invention.

In order to accomplish the object of the present invention, the present invention provides a method for preparing a powdery mildew powder, comprising the steps of: Making glue using glutinous rice; Mixing the dried yeast powder, glutinous rice bran, yeast fermentation enzyme solution and honey, kneading to make a ring and drying; And spraying a dried fermentation enzyme solution onto the dried surface of the ring, coating and re-drying.

Hereinafter, the present invention will be described in detail.

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The reason for using the dried sweet potato powder in the present invention is to maximize the efficacy of the sweet potato as a main ingredient.

In this case, the sweetness is added to the mixture by mixing the fermented yeast fermentation enzyme solution and honey to neutralize the bitter taste of Yeoju, and the strength of the fermented yeast is increased to facilitate the molding of the fermented yeast.

The fermented glutinous rice porridge is mixed in the present invention in order to prevent the fermented glutinous rice porridge from easily breaking by increasing the viscosity in the process of manufacturing the fermented rice.

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At this time, the size of the annulus in the present invention can be manufactured in a size generally known in the art, but it is not limited thereto and it is possible to eat it with water. Preferably, the mixture obtained through the kneading process is formed into a good size to be eaten, and it is preferable to form the mixture into a ring having a size of 1 to 2 mm in diameter.

In the present invention, the kneading step may be carried out by using a stirrer of a known type, in which case the stirrer is capable of stirring the dough evenly.

In addition, in the present invention, the method for drying the liquorice is performed at a temperature of 35 to 45 ° C. for 24 to 30 hours, sprayed with a solution of a fermented yeast fermentation enzyme on the dried surface of the ring, And then re-drying for 30 hours.

At this time, in the present invention, the spraying method is preferably a method of spraying the Yejang fermentation enzyme solution onto the dried surface of the ring. This is to allow the yeast fermentation enzyme solution to be uniformly supplied to the ring to be coated.

The Yeoju ring of the present invention can be prepared by further containing brambone powder, omija powder, red ginseng powder, etc. at a predetermined weight ratio. At this time, the mixing ratio of the powder may be 1: 0.01 to 0.5, preferably 0.1, in weight ratio with respect to the weight of the resin.

The present invention relates to a method for neutralizing the bitter taste of a sweet potato by pulverizing the dried sweet potato powder, kneading the mixture with a fermented yeast fermented yeast solution and honey, drying and kneading the mixture, spraying the dried fermented yeast solution onto the surface of the dried potato, It is easy to take it because it can be consumed without any feeling of discomfort, and it has an effect of enhancing utilization as a health food which contains active ingredients of Yeoju and helps health promotion.

FIG. 1 is a schematic view of a method for manufacturing a health food of the present invention.

The present invention is described in more detail in the following examples. However, the following examples are provided to aid understanding of the present invention, and the scope of the present invention is not limited by these examples in any sense.

Here, unless otherwise defined, technical terms and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which the present invention belongs. In the following description, the gist of the present invention is unnecessarily blurred And a description of the known function and configuration will be omitted.

1. Preparation of dried sweet potato powder

Wash the harvested lentil berries with clean water and cut to the appropriate size to prepare the material. At this time, the foreign matter on the surface of Yeoju will be removed, and the flour and seeds in Yeoju can be removed considering the drying time.

At this time, Yeoju was cleaned and washed with slices of 3 ~ 10mm in thickness, and then dried in a drying machine for 10 ~ 20 hours at 30 ~ 70 ℃. The material can be used.

At this time, cutting the pestle to 3 to 10 mm is a size for smoothly drying the pestle at the above-mentioned temperature and time, and drying at a temperature lower than 30 ° C. requires a long drying time, Drying at a temperature higher than 70 ° C may save drying time, but it may adversely affect the color of the final product by reducing the color of the original product.

Here, drying at 30 to 70 ° C for 10 to 20 hours at the time of preparing the dry yeast is a temperature and a time at which the bitterness of Yeoju can be smoothly removed without destroying the beneficial ingredients of Yeoju.

In order to increase the active ingredient content of Yeoju, the Yeoju can be dried by natural drying or hot air drying by a conventional method so that the total moisture content is about 5 to 10%.

At this time, in the present invention, it is preferable to dry with the hot air in the drying step, because the hot air can smoothly perform the drying operation and the bitter taste of Yeoju can be smoothly removed.

In the present invention, the dried yeast may be pulverized or pulverized into a powder having a predetermined size.

In this case, the pulverizers widely used in the art are used for the coarse pulverization or the fine pulverization, and the size of the particles is such that the granules can be visually confirmed so as to facilitate mixing during the production of the pellets, or in the form of fine powder such as flour . Preferably, in the present invention, the drying paste may be ground to a size of 100 to 300 mesh. This is because when the particles of the powder are formed to be less than 100 mesh at the stage of kneading, the kneaded product is not so well formed since the kneaded product is too squeezed and the workability is not good. When the powder particles exceed 300 mesh There is a problem in that the workability in the molding process is poor and the surface of the final product is rough and the texture is deteriorated.

Also, in the present invention, the brambone powder, the omija powder and the red ginseng powder may be pulverized to a size of 100 to 300 mesh as described above.

At this time, when the dry yeast is prepared by pulverizing the dry yeast itself, there is an advantage that nutrients such as dietary fiber and protein included in the yeast can be taken together with the active ingredient of Yeoju. In addition, since the manufacturing process is not cumbersome, it is possible to reduce the cost and time required for the manufacturing process, thereby achieving economical effects.

2. Preparation of yeast fermentation enzyme solution

Yeast fermentation enzyme solution is prepared by using the prepared fruiting berries.

The fermentation enzyme solution of Yeoju fermentation is prepared by mixing 100% by weight of Yeoju fruit and 100-200% by weight, preferably 100-150% by weight of saccharides (pure white sugar) in a container such as a jar, The car is aged. Thereafter, the liquid components other than the gruel are separated, and the remaining fermentation enzyme solution is secondarily aged for 3 to 6 months to obtain the final fermentation enzyme solution.

The yeast used in the present invention is preferably a young yeast before fully matured because it contains a large amount of active ingredient and water content.

At this time, when the mixing ratio of Yeoju and Jungbyeong is specified as 100% by weight of Yaju berries and 100 to 200% by weight of saccharides (sugar, sugar, etc.), the proportion of sugar that acts as a preservative in the fermentation process is not excessively large, And the mixing ratio of 100-200% by weight of the saccharide (saccharose, sugar, etc.) is intended to provide the taste and delicacy of the fermentation enzyme solution of Yaju fermentation enzyme.

The primary and secondary fermentation periods for Yeoju fermentation enzyme solution correspond to the ideal fermentation period in order to provide a deep taste of the fermentation enzyme solution. After the first fermentation, the fermentation enzyme and the liquid component are separated and secondary aging is performed This is to further promote the fermentation of fermentation enzyme solution.

3. Preparation of glutinous rice porridge

In the present invention, fermented glutinous rice is prepared by soaking the glutinous rice soaked in water, fermenting the glutinous rice, dehydrating it, and pulverizing the glutinous rice powder. At this time, it is preferable to prepare the fermented glutinous rice by soaking glutinous rice in water, fermenting it at 22 to 27 캜 for 3 to 7 days to prepare fermented glutinous rice, dehydrating and pulverizing it with a pulverizer.

In the present invention, the fermented glutinous rice powder and water may be added in a ratio of 1: 2 to 3, and then heated to boil to produce a fermented glutinous rice paste. The fermented glutinous rice powder may be prepared by adding a fermented glutinous rice powder and a green tea, , Herbs and the like, and 5 to 15% by weight of the glutinous rice powder, based on the weight of the glutinous rice powder.

Example 1

500 g of glutinous rice was soaked in lukewarm water and fermented at 25 캜 for 5 days to produce fermented glutinous rice, which was dehydrated and pulverized to prepare glutinous rice powder. The fermented glutinous rice powder and water were added at a ratio of 1: 2, and then heated to boil to prepare a fermented glutinous rice paste.

Example 2

Ten kilograms of unripe fruit of about 15cm and 10kg of sugar were mixed evenly and then mixed in a jar and first matured for 6 months. After the first fermentation was completed, the fermented juice was extracted and the liquid components were separated. The remaining fermentation enzyme solution was aged for 6 months to obtain 5 L of the final fermented yeast fruit juice.

Example 3

One kilogram of Korean lambs of about 20cm in length was cleanly washed in flowing water and then sliced into a thickness of about 5mm. The mixture was put into a hot air dryer and completely dried at a temperature of 60 ° C for 10 hours to prepare a soft powder having a particle size of wheat flour. 900 g of the above dried powder, 50 g of fermented glutinous rice bran prepared in the same manner as in Example 1, 50 g of fermented yeast fermentation solution prepared in the same manner as in Example 2, and 0.5 g of honey were mixed and kneaded to form a ring. Air-dried at a temperature of 24 hours. The primary fermented yeast solution was sprayed onto the primary dried surface of the ring, and the coated surface was re-dried at a temperature of 40 ° C for 24 hours to prevent the surface of the ring from becoming sticky.

Example 4

10 g of bokbun powder and 10 g of Omiza powder were further mixed and kneaded to make a ring, followed by hot air drying at 40 ° C for 24 hours. The primary fermented yeast solution was sprayed onto the primary dried surface of the ring, and the coated surface was re-dried at a temperature of 40 ° C for 24 hours to prevent the surface of the ring from becoming sticky.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is clearly understood that the same is by way of illustration and example only and is not to be construed as limiting the scope of the invention. Accordingly, the actual scope of the present invention will be defined by the appended claims and their equivalents.

Claims (3)

A step of washing and washing the feces, drying and then pulverizing the washed feces;
Mixing 900 g of the dried sweet potato powder with 50 g of fermented glutinous rice bran, 50 g of fermented yeast fermentation enzyme solution, 10 g of bokbun powder, 10 g of Omija powder and 0.5 g of honey, and kneading to prepare a ring;
Drying the produced ring; And
Spraying a dried fermentation enzyme solution onto the dried surface of the ring, coating and re-drying the coated surface. delete The method according to claim 1,
The drying method of the above-mentioned method is a method of drying at a temperature of 35 to 45 ° C. for 24 to 30 hours, spraying a dried fermented enzyme solution onto the surface of the dried ring, coating it and then re-drying at 35 to 45 ° C. for 24 to 30 hours Wherein the method comprises the steps of:

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