KR101875466B1 - Making method of Attractive pill using Sophora japonica L. - Google Patents

Abstract

The present invention relates to a method for manufacturing a pill for health functional food, using a sophora tree. According to the present invention, the method for manufacturing a pill for health functional food using the sophora tree comprises: a material preparing step of preparing sophora flos, sophora fruit, a sophora leaf, a sophora branch, licorice, and Triticum aestivum and grinding the same after individually drying the same; a mixing step of mixing the prepared material and the water and stirring the same; a fermenting step of fermenting a mixture at the temperature of 25-30°C for 6-8 days and manufacturing a fermented matter; a drying step of drying the fermented matter at the temperature of 15-25°C for 6-8 days; a forming step of grinding the dried fermented matter and manufacturing the same in a pill form; a second fermenting step of manufacturing a pill by fermenting the fermented matter passing through the forming step at the temperature of 25-30°C for 6-8 days. According to the present invention, the method for manufacturing a pill for health functional food enables the pill to be smoothly absorbed when a user takes the pill while the pill is manufactured of the sophora tree as a raw material. The method for manufacturing a pill for health functional food can maintain strength in which the pill does not crumble when being stored. The method for manufacturing a pill for health functional food can reduce bitter and sour tastes which are weaknesses of the sophora tree and can reduce the displeasing smell. The method for manufacturing a pill for health functional food enables the pill to be suitable for women to take for a long time by reducing the cold property.

Description

{Making method of Attractive pill using Sophora japonica L.}

The present invention relates to a method for producing a ring for health functional foods, and more particularly, to a method for producing a ring for health functional foods using painting wood as long as eating and absorption are desired while using painting wood.

Painted tree is a scientific name Sophora japonica, belonging to the bean family, and is distributed in Korea, Japan, China, etc., about 25m in height.

The branch is spread, the small branch is green, and it is characterized by the smell when it is cut. The leaf is alternate and it is once folded compound leaf.

There are 1 to 17 small leaves, oval or egg-shaped, oval on the back, with hairs on the back with small petiole, and flowers bloom in August with light yellow color and run on cones.

The pod is 5 to 8 cm in length and has a shape that hangs down when the seeded seeds enter tightly.

The flower bud of the above-mentioned painting tree is called as a weeping or weeping, and the fruit is called a beehive or a cupola.

Fruits are rounded or rosary in shape and fruits are used in the treatment of hemorrhoids along with branches and bark, and garden or wood is also used as furniture.

It is known that the flower of the painting tree contains a routine ingredient, which is effective in strengthening blood pressure, preventing hypertension, and preventing hyperlipidemia.

It is also known that the fruit of the fruit tree is effective in improving the liver function by lowering the heat of the liver, and the seed of the painting tree has a function of coagulating the blood, and it is known that the seed is changed when there is bleeding.

It is known that isoflavones are similar to female hormones when applied to hormone replacement therapy in women's menopause. Especially, it is known that isoflavones are effective against hormone replacement therapy in women's menopause. It is known to have an effect.

Also, it is known that polyphenol is much more abundant in the fruit tree than other kinds of food, and it is known that polyphenol also has an antioxidant effect and antioxidant function through prevention of aging.

The art using this painting tree is called "Painted Tree Extract for the Treatment or Prevention of Postmenopausal Disease, Prevention of Skin Aging or Skin Wrinkle ", Korean Patent Publication No. 10-2011-0004603, A technique for producing a granule by extracting fruit with water or ethanol has been disclosed.

However, as described above, the painting tree contains a large amount of various substances related to women's menopausal age such as antioxidant function, antioxidant function, and female hormone replacement component. When the extraction method as described in Patent Document 1 is taken, And thus the useful components of the wood can not be fully utilized.

In addition, in the case of tablets obtained by processing the extract, it is difficult to take water without water and the taste is bad, which hinders the preference for eating.

Recently, a technique for facilitating the ingestion and absorption of such a useful functional ingredient has been disclosed.

In Korean Patent No. 10-1542202 and Patent Document 2, "a ring for health functional foods using the elder tree and a method for manufacturing the same" (Korean Patent Publication No. 10-1542202, Patent Document 2), powders such as malt, And then fermented to produce a ring.

According to Patent Document 2, it is known that the ring formed by inducing the formation of moxibustion in the malt fermentation process breaks well and is easy to ingest without water, and is particularly effective in inhibiting the development of mildew.

Thus, the inventor of the present application has tried to induce the formation of molds by mixing the various kinds of wood powder with various ratios using malt, new spinach, licorice, etc. as in Patent Document 2.

Painted wood is a representative tree that can utilize all the parts such as lathing, chisel, chrysanthemum, and blanch, but it was manufactured by mixing all parts evenly. However, since the produced ring does not have enough strength to maintain shape, It was found that there was a problem, such as crumbling, crumbling powder being caught in the airway and making breathing difficult.

As described above, it is required to develop a technique capable of suppressing the phenomenon of shining through fermentation while showing the strength to maintain the shape in storage while being easy to be decomposed after absorption, .

In addition, the painting trees usually eat fruit or flowers and stalks for food or for a long time, and they taste, they smell like a stench and smell like a stool. There is a problem that it is not suitable for the woman to bear because of the kick.

Therefore, it is also necessary to develop a technique for enhancing taste and flavor preference and neutralizing the cold properties in the production of the above-mentioned rings by using painting trees.

KR 10-2011-0004603 (Jan 14, 2011) KR 10-1542202 (2015.07.30)

The present invention provides a method of manufacturing a ring for a health functional food using a pictured wood to solve the problems occurring in the prior art as described above. The method comprises the steps of preparing a ring using the wood as a raw material, So as to maintain the strength not to falsify.

It is also intended to provide a manufacturing method which can reduce the disadvantage of painting trees, that is, to reduce the odor of writing, to reduce the odor causing disgust, to reduce the cold properties, and to be suitable for women to bear.

In order to solve the above-mentioned problems, the present invention provides a method for producing a ring for health functional food using a pictured wood, comprising the steps of: (a) Licorice, and new song, and then drying and pulverizing each material; A mixing step of mixing and stirring the prepared material and water; Fermenting the mixture at a temperature of 25 to 30 DEG C for 6 to 8 days to produce a fermented product; Drying the fermented product at a temperature of 15 to 25 DEG C for 6 to 8 days; A forming step of pulverizing the dried fermented product and making it into a ring form; And a secondary fermentation step of fermenting the fermented product through the molding step at a temperature of 25 to 30 DEG C for 6 to 8 days to produce a ring.

100 parts by weight of dried flower buds which are dried and pulverized after each drying, respectively, of each of the flower buds, the flower buds, the flower buds, the flower buds, the flower buds, the flower buds, The present invention relates to a method for producing a dried flower of the present invention which comprises 80 to 120 parts by weight of bean sprouts, 30 to 50 parts by weight of a mesophyll, 15 to 25 parts by weight of a spike, 11 to 20 parts by weight of a dried new sprout powder, To 14 parts by weight of dried licorice powder; The dried licorice powder and dried freshly crushed powder are mixed with water to prepare a mixed solution. The dried mixture of bean sprouts and beads are put into a container, and the mixed solution is added to the container to stir the mixed mixture. ; A first fermentation step in which the mixture is fermented at a temperature of 25 to 30 DEG C for 2 to 4 days to produce a first fermentation product; A second fermentation step of adding a seedling and a leaflet to the primary fermentation product, mixing and then fermenting at a temperature of 25 to 30 ° C for 2 to 4 days to produce a secondary fermentation product; Drying the secondary fermentation product at a temperature of 15 to 25 DEG C for 6 to 8 days; A forming step of pulverizing the dried secondary fermentation product and preparing it into a ring form; And a third fermentation step of fermenting the secondary fermented product after the molding step at a temperature of 15 to 25 ° C for 2 to 8 days to produce a ring.

In the above-described constitution, after the second leaf is prepared, dried, pulverized, and then mixed with the secondary fermented product after the drying step, the remaining mixture step is performed before the molding step.

Also, it is characterized in that it is 15 to 20 parts by weight based on 100 parts by weight of the powdery mixture to be added in the mixing step.

According to the present invention, it is possible to manufacture a ring using a painting wood as a raw material, while being able to be softly absorbed at the time of eating and maintaining the strength not to be crushed during storage.

In addition, there is provided a manufacturing method capable of reducing the discomfort of writing trees, reducing the odor of writing, reducing odor causing disgust, and reducing the cold properties, thus making it suitable for women to bear.

Hereinafter, a method for manufacturing a poultry for health functional foods using the pictured wood of the present invention will be described in detail.

The method for producing a pine for health functional food using the pictured wood of the present invention comprises preparing a pine flower, a pine flower, a pine flower, a pine flower, a licorice, a new pine flower, The method comprising: A mixing step of mixing and stirring the prepared material and water; Fermenting the mixture at a temperature of 25 to 30 DEG C for 6 to 8 days to produce a fermented product; Drying the fermented product at a temperature of 15 to 25 DEG C for 6 to 8 days; A forming step of pulverizing the dried fermented product and making it into a ring form; And a secondary fermentation step of fermenting the fermented product through the molding step at a temperature of 25 to 30 DEG C for 6 to 8 days to produce a ring.

A more specific suitable example may be the following process.

1. Material preparation steps

Prepare chrysanthemum, chrysanthemum, chrysanthemum, chrysanthemum, licorice, and new song, and then dry and crush them.

It is a flower of a painting tree. It contains rutin, saponin, and tannin. It has a bleeding effect on women's uterine bleeding, hemorrhagic reaction to hemorrhoids .

However, it is said that the taste is written and the quality is cold.

Fruit is a fruit of a painting tree. Fruit contains nine flavonoids and isoflavonoid compounds. It is known that the content of rutin is so high as 46% by weight. The oil is about 20% by weight Is known to be contained.

In addition, this oil is known to contain a large amount of oleic acid.

Especially, it is known that polyphenol content is very high, which is helpful for menopausal period.

It is also known to have a cold taste and flavor.

槐 葉 is the leaf of the painting tree. It is known that the routine contains about 1.5 ~ 4.4% by weight. It has the function of lowering the heat of the liver and detoxifying, insecting and removing body moisture. .

In addition, it is known that it is natureless, poisonous, and tasteless.

It is known to contain isoflavonoid, which is called isoflavonoid, and is known to be effective against hemorrhoids, female bungles, and so on.

It is said that it is flavorful, its nature is plain, and it is not poisonous.

As such, the painting tree contains a large amount of polyphenols that help the menopausal period, and contains isoflavonoid components known to alleviate frigidity and hypoactivation, and is known to be effective for uterine bleeding It can be seen that it is a processed food material suitable for bar and woman.

However, as described above, there is a disadvantage in that not only the taste of the whole portion of the spruce tree is written or the yarn but also the main portion of the spruce and the spruce.

This usually means that women are often left untreated and are not suitable for burying women.

On the other hand, licorice roots are well known, and they harmonize various herbs, neutralize the toxicity, make bitter taste better, and make the fragrance better.

The new song is about leaven, and its shape is unchangeable. It is a yellowish brown or brown lump, and it has a characteristic of warmness and taste.

The new song induces the formation of the stamina especially during the fermentation process.

In the present invention, licorice and new saccharide neutralize the bitter taste of the pictured wood by inducing sweet taste as taught in Patent Document 2 and induce the formation of sweet potato, thereby inducing cold properties to be reduced.

In this case, the composition of each material is 100 to 40 parts by weight of beeswax, 80 to 120 parts by weight of beeswax per 100 parts by weight of the beeswax, 30 to 50 parts by weight of bobbins, 25 parts by weight of a spike, 11 to 20 parts by weight of dried freshly crushed powder, and 8 to 14 parts by weight of dried licorice powder.

The above composition is optimized in the case of sequentially introducing each material in a fermentation process, which will be described later. The weight is about 1: 1, and the weight of the lobules and the lumps is relatively small. .

This is because it contains a large amount of useful ingredients suitable for females, and it is a composition for neutralizing the cold properties of these ingredients.

2. Mixing step

The dried licorice powder and dried freshly crushed powder are mixed with water to prepare a mixed solution. The dried mixture of bean sprouts and bean curds are put into a container, and the mixed solution is added to the container to stir the mixture. A mixture is prepared.

At this time, the amount of water is preferably added so that the water content of the mixture is about 70%, and the water to be added is preferably added with water of about 30 ± 5 ° C.

If the temperature of the water is too high, the active ingredient of the elder tree may be heated and deformed or destroyed due to heat, so that it is preferable to observe the temperature.

In the mixing step, all the ingredients are not put in one time, but the first, the first, the first, the second, and the third, respectively, are inserted into the fermentation using the new song, so that the fermentation period becomes longer, So that the bitter taste can be reduced as much as possible.

In addition, because of the higher content of useful components than other sites in the seedlings and bees, it is also intended to allow the useful components to be exerted in the fermentation process as much as possible.

3. Primary fermentation phase

The mixture is fermented at a temperature of 25 to 30 DEG C for 2 to 4 days to prepare a first fermentation product.

At this time, the fermentation environment should be fermented for 1 day in the sunlight environment and for 2 to 3 days in the shade.

Preferably, the mixture to which the mixture is added is placed in a ventilated network of polypropylene bags and fermented in a well-ventilated shade.

If the relatively bitter taste is strong and the coldness and the gruel of the cold nature are first fermented, the cold properties are reduced and the bitter taste is neutralized.

4. Second fermentation step

To the primary fermentation product, a mixture of the lobules and the agar is added, followed by mixing, followed by fermentation at 25 to 30 ° C for 2 to 4 days to prepare a secondary fermentation product.

Plagues and pebbles tend to be fermented late because they are more homogeneous and less bitter than sprouts and gruel.

In addition, there is a reason why it is not preferable to mix fermented bean sprouts with bean sprouts and not fermented. However, since the fermented beans are fermented under the same conditions, And it is easier to maintain the shape when the plagioclase and the mass are put on late after the first fermentation.

5. Drying stage

The secondary fermentation product is dried at a temperature of 15 to 25 DEG C for 6 to 8 days.

More specifically, the primary fermented primary fermented product is spread evenly on the bottom of the shade and dried at a temperature of 15 to 25 ° C for 6 to 8 days.

6. Forming step

The dried secondary fermentation product is pulverized and then formed into a ring form.

Specifically, the well-dried primary fermentation product is finely pulverized in a mill.

Then, the primary fermentation product is added to the automatic ventilation system to produce the product in the form of a ring, or it is manufactured by hand to form a ring.

At this time, glutinous rice porridge may be prepared and mixed with the primary fermentation product at a weight ratio of 1: 0.1 ~ 10.

7. Tertiary fermentation phase

The secondary fermented product after the molding step is fermented at a temperature of 15 to 25 DEG C for 2 to 8 days to prepare a ring.

The ring thus produced does not crumble when it is held by hand, but when it is put into the mouth, it melts smoothly to form uniformly all the stamina.

When the fungus begins to develop sufficiently, the fungus begins to change from white to a slightly dark color.

The above-described structure can maintain the strength not to be crushed during storage while allowing the fermentation step to be divided and sequentially injected in different portions without mixing each part of the painting tree at one time, so that it can be absorbed smoothly during feeding.

In addition, it is possible to reduce the odor of writing trees, which is a disadvantage of painting trees, to reduce odor causing disgust, and to reduce cold properties, thus making it suitable for women to bear.

However, as a result of the experiment, it was confirmed that the function of reducing the cold properties is improved as compared with the case of using the non - fermented wood, but the properties are not completely evaluated.

Neutralization of bitter taste was also relative to that of non-fermented treatments, but still not enough to fully improve eating preferences.

Particularly, as the fermentation process proceeds, a unique odorous odor is generated. Such odor can lower the preference for taking a meal.

Therefore, the applicant of the present invention prepared and tested various other herbs in order to improve such property, taste and smell to the degree that the preference of the herb was properly heightened. The herb leaves were prepared, dried and pulverized, It has been found that it is preferable that the mixing step of mixing with the tea fermentation product proceeds before the molding step.

At this time, it is most preferable that the residual powder to be added in the mixing step is 15 to 20 parts by weight based on 100 parts by weight of flower buds.

Hereinafter, preferred embodiments of the present invention will be described in detail.

In the traditional market, it was purchased and prepared separately, and then dried and pulverized to prepare powders.

The pulverized materials were prepared by changing the weights of 100g, 100g, 30g, 30g, 20g, 15g and 10g of licorice.

The prepared licorice and new saccharum were mixed with 200 g of water to prepare a mixture. The mixture and the beans were put into a container, and the prepared mixture was added to the container, followed by stirring to prepare a mixture.

The mixture was then placed in a PP bag and fermented at a temperature of 25 to 30 DEG C for 3 days to prepare a primary fermentation product.

The primary fermentation product was visually inspected to confirm that a fine white stamper was formed on the surface.

To the primary fermentation product, the lobules and the agar were added, mixed, and then fermented at a temperature of 25 to 30 ° C for 3 days to prepare a secondary fermentation product.

As a result of visual inspection of the secondary fermentation product, it was confirmed that white stamina was uniformly formed over the entire surface.

The resulting secondary fermentation product was shredded at a temperature of 15 to 25 캜 for 7 days, the dried secondary fermentation product was pulverized, and the product was introduced into a restrictor to form a ring, and then the secondary fermentation product Was fermented for 5 days at a temperature of 15 to 25 ° C to prepare the ring of Example 1.

After the third fermentation, it was confirmed by visual inspection that the moxibustion was changed from white to slightly dark color.

Proceed in the same manner as in Example 1,

Separately, the leaves were prepared in the traditional market, dried and crushed, and then mixed with the secondary fermented product after the drying step.

At this time, the total amount of powder added was 18 g.

Proceed in the same way as in Example 2 except that 13 g of the residue was added instead of 18 g to prepare the ring of Example 3.

Proceed in the same way as in Example 2 except that 22 g of the residue was added instead of 18 g to prepare the ring of Example 4.

After preparing each of them, they are dried and then crushed, and then the crushed materials are processed in the same manner as the crushing, scion, plagioclase and scum. And the licorice and new song were prepared in the same weight as in Example 1, respectively.

Then, the prepared material was mixed with 170 g of water and stirred. Then, the mixture was placed in a PP bag and fermented at a temperature of 25 to 30 ° C. for 7 days to prepare a fermented product. The mixture was then dried at a temperature of 15 to 25 ° C. for 7 days, The fermented product was pulverized and then formed into a ring form, and then fermented at a temperature of 25 to 30 ° C for 7 days to prepare a ring.

The weight of the dried powders was improved and prepared in the same manner as in Example 5, and then the process was carried out in the same manner as in Example 1 to prepare a ring.

Hereinafter, a ring-making method of comparative examples for comparison with the embodiments will be described.

[Comparative Example 1]

In order to compare with the examples, 255 g of dried granulated powder, 15 g of new granule powder and 10 g of licorice were prepared and mixed with 170 g of water, followed by fermentation at 25 to 30 ° C for 5 days to prepare a primary fermentation product. The water was dried for 7 days at a temperature of 15 to 25 ° C, and the dried primary fermented product was pulverized, molded into a ring form, and then subjected to secondary fermentation at a temperature of 15 to 25 ° C for 5 days to prepare a ring.

[Comparative Examples 2 to 4]

In Comparative Example 2, instead of the compacted powder, the bead powder was replaced by the same weight, in Comparative Example 3, the bead powder was replaced by the same weight, and in Comparative Example 4, the bead powder was replaced by the same weight in lieu of the compacted powder.

≪ Experimental Example 1 >

The diameter of each of the rings manufactured in the above Examples and Comparative Examples was 8 mm in diameter, and 50 pieces were cut out for each of the examples and comparative examples. .

The results are shown in Table 1 below.

division 3cm (Whether the shape is maintained when it is placed on the floor) 10cm apart from the floor 20cm apart from the floor 30cm apart from the floor Example 1 0 10 25 36 Example 2 0 11 23 35 Example 3 0 11 26 37 Example 4 0 13 21 33 Example 5 6 23 47 50 Example 6 7 33 48 50 Comparative Example 1 0 5 12 18 Comparative Example 2 0 7 11 14 Comparative Example 3 0 6 11 17 Comparative Example 4 0 8 12 16

As shown in the above Table 1, the comparative examples are hardly broken and are not easily broken. On the other hand, they are easily broken in the examples, so that they can be easily absorbed when they are consumed compared with the comparative examples.

Particularly, in Examples 1 to 4, the number of breaks was small in the range of 3 cm to 10 cm on the floor, and about half of the pieces were broken in 20 cm, so that it was not broken at the time of normal handling.

However, in Examples 5 and 6, it was easily broken even with a small impact.

≪ Experimental Example 2 >

The sensory evaluation on the rings of the examples and comparative examples was conducted and compared.

The sensory evaluation was evaluated by using the 9 point rating method in terms of taste, flavor, easiness of chewing, and degree of sticking to the mouth.

At this time, the meal was chewed without water.

In consideration of age and gender, 50 adult women, aged between 30 and 70, were selected for each age group.

The results are shown in Table 2 below.

division flavor incense Easy to chew Degree of clinging to the palate Example 1 6.7 5.1 7.4 7.2 Example 2 8.1 6.7 8.7 8.6 Example 3 6.9 5.8 7.6 7.5 Example 4 7.1 5.3 7.4 7.3 Example 5 5.2 4.9 6.2 5.5 Example 6 5.3 5.1 6.6 5.8 Comparative Example 1 2.3 4.1 3.5 7.2 Comparative Example 2 2.5 4.3 3.1 8.7 Comparative Example 3 3.1 4.1 2.7 8.6 Comparative Example 4 2.3 3.8 3.4 8.2

* Sensory test value (9: good taste, good flavor, easy to chew, not sticking to the pancreas 0: poor taste, poor flavor, hardness, sticking to the pancreas)

From the results of Table 2 above, the taste and flavor of the examples were superior to those of the comparative examples, and the chewiness was more likely to be chewed.

Particularly, the case of the embodiment 2 was confirmed to be an optimum example in all aspects, which was markedly superior to other embodiments.

For each of the examples and the comparative examples, 5 g / day of 5 g each were administered in the morning and evening without water, and the water intake was determined by whether or not the user felt a cold sensation of the abdomen 2 weeks after the administration , There was no person in the examples having a cold sensation, whereas in the comparative examples, one person in Comparative Examples 1 and 2 was cold.

According to the results of the examples and the comparative examples, it was found that the present invention was more satisfied with the taste, flavor, chewiness, and degree of breakage than when the individual parts of the painting tree were individually used, It can be seen that the case of Example 2 added with the composition was the highest.

Claims (4)

delete delete delete A method for producing a health functional food ring,
100 parts by weight of dried flower buds which were dried and pulverized after each drying, respectively, of the flower buds, flower buds, flower buds, leaf buds, buds, 100 parts by weight of a raw material for preparing 100 parts by weight of bean sprouts, 40 parts by weight of plagioclase, 20 parts by weight of bean sprouts, 15 parts by weight of dried fresh spinach powder and 10 parts by weight of dried licorice powder A preparation step;
The dried licorice powder and the dried new brown powder are mixed with water to prepare a mixed solution. The dried mixture and the bean sprouts of the prepared material are put into a container, and the mixed liquid is added to the container to stir the mixed mixture. ;
A primary fermentation step of fermenting the mixture at a temperature of 25 to 30 DEG C for 3 days to produce a primary fermentation product;
A secondary fermentation step of adding a mixture of a leaf and a lump to the primary fermentation product, mixing and then fermenting the mixture at a temperature of 25 to 30 ° C for 3 days to produce a secondary fermentation product;
Drying the secondary fermentation product at a temperature of 15 to 25 캜 for 7 days;
A forming step of pulverizing the dried secondary fermentation product and preparing it into a ring form;
And a third fermentation step of fermenting the secondary fermented product after the molding step at a temperature of 15 to 25 DEG C for 5 days to produce a ring,
And a second stage fermentation product obtained by drying and pulverizing the second stage fermentation product after the second stage fermentation product is prepared,
Wherein the balance powder added in the balance step is 18 parts by weight relative to 100 parts by weight of the flower bud.
Production method of pork for health functional food using painting wood.