KR101918509B1 - Bolus extract of schisandra chinensis and manufacturing thereof - Google Patents

Abstract

More particularly, the present invention relates to an omija concentrate granule and a process for producing the same, which comprises grinding a perilla, flesh and seeds of an omija to provide an omija concentrate which can be easily ingested without adding an artificial seasoning, And a method for producing the same. The present invention can provide a new type of processed omija which can easily be cured in various scions by preventing the omiza grains from being hardened easily by temperature and humidity and maximizing the stability during storage and distribution for a long time, It is a very useful invention.

Description

FIELD OF THE INVENTION [0001] The present invention relates to a method for concentrating Schizandra chinensis extract,

More particularly, the present invention relates to a method for producing an omija extract concentrate and a method for producing the omija extract concentrate, and more particularly, to a method for producing an omija extract concentrate, The present invention relates to an extractive concentrate granule and a method for producing the same.

Omiza is a magnolia or plant that uses its fruits to enhance the vision and healing of general weakness, mental and physical fatigue, bronchitis, bronchial asthma, nervous breakdown, hypotension, heart failure, malnutrition ulcers and wounds, Or, it is processed and used mainly in winter season, and starch desserts and omija using the pigments.

Omija is called "Omija" because it has five flavors of sourness, bitterness, sweetness, pungent taste and salty taste. It is generally dried and circulated. Omija's seeds are spicy and bitter, It has a high antioxidant activity when taken and extracted, and it has a lot of malic acid in the flesh and it works well for the nourishment, the tongue, the kidney function, the fatigue recovery and the cold prevention and protects the pulmonary function. It is good for tonsillitis, and it is good when it is acidic and thirst is severe. In addition, this Omija has been used as a nourishing tonic for a long time, especially for those who are under a lot of mental stress. It cleanses the mind and increases the mental concentration, and if you drink Omija tea every day, you will be tired of the day, It is good, and there is efficacy which stops sweating and diarrhea with the effect of eliminating the thirst of Omiza. It has a husk, a pulp, and seeds are spicy and bitter, while the whole is salty. It has been reported that Omija contains a large amount of organic acids and anthocyanin pigments, and that Omija has liver protecting effect, alcohol detoxifying action and antidiabetic action. Since such a pharmacologically active Schizandra chinensis exhibits a taste that is avoided in taste, it can not be directly ingested. In order to easily ingest such schizophyllose, a technique of processing Schizandra chinensis in various food forms is actively studied .

Therefore, the dried omija is mixed with various medicines, and the omija which is used as a medicine is used as a lacquer for cooling the omija tea. In preparing this omija tea and the drink, the dried omija is immersed in water for 7 to 8 hours There is a problem that a long time is required, and when the water is poured and the weak fire is kept for a long time, it is necessary to use a lot of care. In addition, conventional Omiza processing products have been mainly produced in liquid products such as beverage, concentrated liquid, extract, and fermented liquor. Although Omija concentrate has a high sugar content, it has a low viscosity, making it difficult to produce granular formulations. In addition, the high temperature extraction has a problem of denaturing the nutritional components and omiga.

KR 10-1512138 B KR 10-0095883 A

Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made in order to solve the problems of the prior art as described above, and a problem to be solved by the present invention is to supplement the sour taste of Omija, to concentrate the functional ingredients of Omija to form granules, It is aimed to make and provide new Omiza product type that can do.

In order to solve the above-mentioned problems, there is provided a process for producing concentrated omija extract concentrate comprising the steps of:

(1) drying washed omiza at a water content of 10% or less and preparing it as an omiza powder using an ultrafine grinder;

(2) dipping and filtering the powder of step (1) in water at 60 to 80 ° C for 6 to 8 hours to extract and concentrate the Omija liquid;

(3) Repeatedly spraying the Omija concentrate of step (2) in the form of a bottom spray to prepare ultrafine omija concentrate granules;

(4) preparing hot water extract of Schizosaccharum powder by adding hot water to the Schizosaccharum powder of step (1);

(5) A step of spraying the hot water extract of powder of the step (4) on the surface of the ultrafine omija concentrate of step (3) to prepare concentrated omija extract concentrate.

It is preferable that the Omija liquid in the step (2) further contains xylose, sugar, glucose or a mixture thereof.

It is preferable that the Omija liquid in the step (2) further contains gougia, a sulfur group or a mixture thereof.

It is preferable that the Omija liquid in the step (2) further contains an ory, a bokbunja, an apple or a mixture thereof.

It is preferable that the aqueous extract of Omija powder in step (4) further contains an extract of perilla seed extract.

In addition, the present invention provides a concentrated granule of Omija extract prepared by the above-described production method of the present invention.

The present invention can provide a new type of processed omija which can easily be harvested in various sizes by preventing the omiza grains from being easily granulated by temperature and humidity and maximizing the stability during long-term storage and distribution, This is a very useful invention.

Fig. 1 is a flow chart showing the manufacturing process of the concentrate granules of the Omija extract of the present invention.

Hereinafter, the present invention will be described in detail.

The inventor of the present invention has tried to satisfy various needs of consumers by adding portability and convenience that is insufficient to conventional liquid omiza tea and granular omiza, and by concentrating functional ingredients of omiza and adding a nutrient component which is insufficient.

Accordingly, the present invention provides a process for preparing an extract of Omija extract comprising the following steps:

(1) drying washed omiza at a water content of 10% or less and preparing it as an omiza powder using an ultrafine grinder;

(2) dipping and filtering the powder of step (1) in water at 60 to 80 ° C for 6 to 8 hours to extract and concentrate the Omija liquid;

(3) Repeatedly spraying the Omija concentrate of step (2) in the form of a bottom spray to prepare ultrafine omija concentrate granules;

(4) preparing hot water extract of Schizosaccharum powder by adding hot water to the Schizosaccharum powder of step (1);

(5) A step of spraying the hot water extract of powder of the step (4) on the surface of the ultrafine omija concentrate of step (3) to prepare concentrated omija extract concentrate.

The above step (1) is a process for preparing an omza powder by washing and drying the omija.

First, the washed Omiza is dried in a hot-air dryer at 50 ° C or less for 2 to 3 days so that the moisture content is 10% or less. Dried Schizandra chinensis can be pulverized into 80-120 mesh sized crusts, pulp and seeds, respectively. In the case of milling to a size of about 100 mesh, the extraction efficiency of the useful components contained in the perilla, seed and pulp of the omija and the pigment component of the omija can be excellent in the step of Omija extract.

 In the step (2), the omija powder is immersed in water at 60 to 80 ° C for 6 to 8 hours, filtered, extracted with an Omija liquid, and concentrated.

The Omiza powder prepared in the above step (1) is immersed in water and filtered to extract and concentrate the Omiza solution. The content of each ingredient is, for example, 100 parts by weight of the Omiza powder in a metal net having 100 to 200 mesh , 100 to 500 parts by weight of water at 60 ° C to 80 ° C, and then dipped for 6 hours to 8 hours and filtered to prepare an Omija extract. The oil component contained in the omija powder can be easily extracted at the time of immersing and filtering the omija powder in the water of the above condition. This is for the stabilization of anthocyanin pigments. If the temperature is lower than 60 ° C, the extraction yield is low. If the temperature is higher than 80 ° C, discoloration of the pigment occurs. The Omiza extract was continuously concentrated in a vacuum centrifugal thin film concentrator at a temperature of 50 ° C or lower under a vacuum of 0.095 MPa to prepare an Omija concentrate having a concentration of 50 to 70 Brix.

Meanwhile, the omiza of step (1) is washed and dried to prepare an omija powder. The omija powder of step (2) is immersed in water of 60 to 80 ° C for 6 to 8 hours, Instead of the concentration process, the Omija extract may be washed and then the Omija extract may be extracted from the Omija strain and concentrated to produce the Omija concentrate.

The Omija liquid in step (2) may further include xylose, sugar, glucose or a mixture thereof.

Omija has a unique sour taste, but sweeteners can be added to supplement it. Nowadays, with the spread of mortgage trend, the use of natural sweeteners to replace sugar is increasing. The xylose ingredient extracted from birch and maple helps to absorb sugar and inhibit the increase of blood sugar, . Thus, for example, the saccharide may be high fructose, agave syrup, xylitol, xylose fructose and the like, and the content of each component may be 10 to 20 parts by weight based on 100 parts by weight of the alumina solution.

It is preferable that the Omija liquid in the step (2) further contains gougia, a sulfur group or a mixture thereof.

Gugija is the red fruit of Gugija tree which grows in pinniped flower in the summer in the summer, and it is said that it is called "Gugija". In the oriental medicine, it is used as a medicine for fever, fever and fever. Also, it is known that it is not toxic, and it is good for diabetes and nervous paralysis diseases which are accompanied by fever and chest inflammation and chest, and it is known that it promotes the function of the lungs and kidneys and improves the visual acuity. Eggs are large, thick, red in color and small in seeds. It is also known as a herbal medicine that has an effect on longevity and anti-aging.

In addition, Hwanggi is a perennial herb that belongs to the soybean family. It grows in the central region of Korea and is cultivated widely for the purpose of medicinal use. In the oriental herb, its root is mainly used as a medicinal material and has hepatic protective action, Antioxidant activity, a large amount of polyphenol substance, and physiological activity due to the inclusion of isoflavonoid have been reported. As described above, by adding the herbal ingredients to the omija, beneficial ingredients of each ingredient can be ingested, which is useful for health promotion.

Specifically, gugija and hwanggi can be washed with water, dehydrated and then dried at 45 to 70 ° C for 18 to 30 hours. The dried gugija and hwanggi are crushed about 100 mesh using a pulverizer. The content of each component is, for example, 3 to 5 parts by weight based on 100 parts by weight of the oyster solution.

It is preferable that the Omija liquid in the step (2) further contains an ory, a bokbunja, an apple or a mixture thereof.

Audi is a mulberry fruit and is called an ageless medicine in Dongbokgam. Calcium, potassium, and vitamin C inhibit hypertension, inhibit aging, inhibit retinopathy, improve eyesight, antioxidant effect, delay and prevent oxidation of fats, cancer and cardiovascular diseases containing 14 times, 2 times, 18 times of Fuji apple It is effective for prevention, delay, and stroke prevention. It promotes gastrointestinal function and smoothes stool excretion. It is effective for constipation. It is a modern wellness food that is effective for crying, asthma, etc.

It also strengthens the kidneys, brightens the eyes, cleanses the blood, protects the liver, prevents hair loss and darkens the hair, promotes aging and metabolism. It helps to improve the memory of students. It is effective in skin cosmetics. It helps diuretic effect, improves pulmonary hypertension, efficacy in case of nocturnal enuresis, diabetes, male erectile dysfunction and female infertility treatment.

Especially, when apple is added to Omija liquid, it contains pectin which is dietary fiber, and synergy effect can be obtained. Pectin is effective in eliminating bad cholesterol and waste in the blood, and the phenolic acid component of apple is a powerful antioxidant that helps to remove active oxygen.

Specifically, the odi and brambles can be washed with water, dehydrated and then dried at 45 to 70 DEG C for 18 to 30 hours. The dried odor and bokbun are crushed about 100 mesh using a pulverizer. The apples are washed to remove foreign matter. After removing the seeds, they are thinly sliced, soaked in 2% brine for 3 to 5 minutes, and then dried at 40 to 50 ° C for 48 to 60 hours. And then pulverized to prepare an apple powder.

The odd, bergamot and apple powder may be added in an amount of 3 to 10 parts by weight based on 100 parts by weight of the oyster liquor. By adding the above-described fruit powder to the omija solution, not only the color and flavor but also useful ingredients of each material can be ingested, which is useful for health promotion.

The step (3) is a step of repeatedly spraying the Omija concentrate of step (2) in the form of a bottom spray to prepare ultrafine omija concentrate kernels.

The bottom spray was prepared by spraying a bottom spray (bottom) spraying solution under a fluidized bed granulation condition of an inlet air temperature of 80 to 150 ° C, a spray air pressure of 0.5 to 5.0 bar, a feeding tube temperature of 20 to 80 ° C and a feed rate of 5 to 5,000 g / -spray method to produce omija concentrate granules by spraying and repetitive fluidization.

The step (4) is a process for preparing a hot water extract of Omija powder by using the powder of Omija of the step (1).

The hot water extract of Schizandra chinensis powder is used for preparing an aqueous solution by adding water to the ground Schizandra chinensis powder in step (1), and coating the surface of the Schizandra chinensis powder.

It is preferable that the aqueous extract of Omija powder in step (4) further contains an extract of perilla seed extract.

The perilla seed oil extract may be prepared by adding 100 to 300 parts by weight of ethanol at 90% or more to 100 parts by weight of perilla seed, followed by ethanol extraction for 3 to 5 hours. In the perilla seed oil extract, there is almost no fat-soluble component of the perilla seed. The seeds of the omelet powdered hot-water extract are mixed with the seed extract of the perilla seed oil and sprayed to the ultrafine ozona concentrate granules, whereby the morphology of the granules can be well preserved. The perilla seed extract can be used in an amount of 5 to 10 parts by weight based on 100 parts by weight of the hydrolyzate extract of Omija powder.

Finally, the step (5) is a step of preparing a concentrated granule of Schizandra chinensis extract by spraying the hot water extract of Schizandra chinensis powder of step (4) into the ultra fine Schizophyllum concentrate granules of step (3).

The osmium powder hot water extract of step (4) is sprayed in the form of a bottom spray to the ultrafine omija concentrate granules of step (3), and the coating amount is 3 to 7% of the total ozona concentrate granules weight to prevent moisture absorption Produce concentrated granules of Omija extract.

Accordingly, the present invention provides a concentrated granule of the extract of Omija produced by the above-described production method of the present invention.

Hereinafter, the present invention will be described in more detail with reference to specific examples. The following examples illustrate one preferred embodiment of the present invention and are not to be construed as limiting the scope of the present invention by the matters described in the following examples.

[ Example ]

Example  One

3 kg of washed omija was dried for 2 ~ 3 days in a hot air dryer at 50 ° C or lower to make the water content to be 10% or less. Dried Schizandra chinensis was crushed into 80-120 mesh sized crusts, pulp and seeds, respectively. The Omiza powder was immersed in water and filtered to extract and concentrate the Omiza liquid. 3 kg of the Omiza powder was added to a metal net having 100 to 200 mesh, 2 L of water at 60 캜 was added, the mixture was immersed for 6 hours, And filtered through a screen to prepare an Omija extract. The Omiza extract was continuously concentrated in a vacuum centrifugal thin film concentrator at a temperature of 50 ° C or lower and a pressure of 0.095 MPa to obtain an Omija concentrate having a concentration of 50 to 70 Brix. Next, under a fluidized bed granulation condition of an inlet air temperature of 80 캜, a spray air pressure of 5.0 bar, a feed pipe temperature of 60 캜, and a feed rate of 1,000 g / min, spraying Omija concentrate for spraying was sprayed in a bottom- Omija concentrate granules were prepared by fluidization. The powder of Omija powder, which is the coating material of the Omija concentrate, was prepared as an aqueous solution by adding 100 ml of water to 1 kg of the ground Omija powder. Finally, the powder of Omija powder was sprayed in the form of a bottom spray to the ultrafine Omija concentrate, and the coated amount was 5% of the total weight of the Omija concentrate to prepare a concentrate of Omija extract.

Example  2

The concentrated omija extract concentrate of the present invention was prepared in the same manner as in Example 1, except that 200 g of a mixture of xylose, sugar and glucose was further added based on 1 L of the extracted Omija liquid.

Example  3

The concentrated omija extract concentrate of the present invention was prepared in the same manner as in Example 1, except that 30 g of a mixture of gugija and hwanggi was further added based on 1 L of the extracted omija solution.

Example  4

The concentrated omija extract concentrate of the present invention was prepared in the same manner as in Example 1, except that 100 g of mixed powder of olive, bokbunja and apple was further added based on 1 L of the extracted omija solution.

Example  5

The concentrated omija extract concentrated granules of the present invention were prepared in the same manner as in Example 1, except that 5 ml of the perilla seed extract was further added based on 100 ml of the hot water extract of Omija powder.

Comparative Example

Omija is mainly distributed in the market as a sugar-pickled Omija green, vinegar, wine, and undiluted solution. In the comparative example, dried omija was pulverized in a pulverizer.

Test Example 1

From the omelet extract concentrate prepared in Examples 1 to 5 and the comparative example, the omelet powder was sampled in an evaluation unit consisting of 40 adult males and females, and the sensory evaluation was evaluated according to the following items. The evaluation was carried out according to the 5-point scaling method (1 point: very bad, 2 points: poor, 3 points: normal, 4 points: good, 5 points: very good)

Sensuality  evaluation Evaluation items Example 1 Example 2 Example 3 Example 4 Example 5 Comparative Example Sour taste reduction 3.8 4.8 4.7 4.5 4.0 3.5 sweetness 4.0 4.7 4.6 4.4 4.3 3.3 convenience
(Morphological transformation) 4.4 4.5 4.5 4.5 4.8 3.5 Overall likelihood 4.2 4.6 4.5 4.4 4.5 3.4

As shown in the above Table 1, the concentrated granules of the present invention and the method for producing the same showed improved sourness and improved sweetness compared with common omija powder. In particular, in Example 5, there was little deformation such as crumbling of granules, It is confirmed that the convenience of convenience is the best.

Test Example 2

The concentrated omija extract concentrate prepared in Examples 1 and 5 and the omija powder prepared in Comparative Example were placed in a desiccator controlled at a temperature of 30 ° C and a relative humidity of 70%, and then the degree of aggregation due to moisture absorption was measured Respectively. The evaluation was carried out according to the 5-point scale (1 point: very bad, 2 points: poor, 3 points: normal, 4 points: good, 5 points: very good) and the results are shown in Table 2 below.

On moisture absorption  Following Agglomeration Evaluation items Example 1 Example 5 Comparative Example 2 days 4.8 4.8 4.0 5 days 4.5 4.7 2.5 7 days 4 4.7 2 10 days 3.5 4.5 One

As shown in the above Table 2, the concentrated granules of the present invention and the method for producing the same of the present invention have a less agglomeration phenomenon due to moisture absorption than the ordinary powder of the common omija, Respectively. In particular, Example 5 containing the perilla seed extract showed better physical properties than Example 1, which did not contain the extract.

Claims (6)

A method for preparing an extract of Omija extract comprising the steps of:
(1) drying washed omiza at a water content of 10% or less and preparing it as an omiza powder using an ultrafine grinder;
(2) dipping and filtering the powder of step (1) in water at 60 to 80 ° C for 6 to 8 hours to extract and concentrate the Omija liquid;
(3) The Omiza concentrate of step (2) is heated under vacuum at a suction air temperature of 80 to 150 DEG C, a spray air pressure of 0.5 to 5.0 bar, a feed pipe temperature of 20 to 80 DEG C and a feed rate of 5 to 5,000 g / Repeatedly spraying in the form of a spray to prepare ultrafine omija concentrate granules;
(4) preparing hot water extract of Schizosaccharum powder by adding hot water to the Schizosaccharum powder of step (1); And
(5) The hot water extract of Omija powder of step (4) is sprayed onto the surface of the ultrafine omija concentrate of step (3) so that the coating amount is 3 to 7% of the total ozona concentrate weight to prevent moisture absorption Preparing concentrated omithia extract concentrated granules;
Lt; / RTI >
The extract of Sephacolipidae of the step (4) further comprises an extract of the perilla seed oil. The perilla seed extract is prepared by adding 100 to 300 parts by weight of 90% or more ethanol to 100 parts by weight of the perilla seed oil, extracting ethanol for 3-5 hours, Wherein the extracted perilla seed coat extract is comprised of 5 to 10 parts by weight per 100 parts by weight of the hydrolyzate extract of Omiza powder. The method according to claim 1,
Wherein the Omija liquid of step (2) further comprises xylose, sugar, glucose or a mixture thereof. The method according to claim 1,
Wherein the Omija liquid in step (2) further comprises gougia, hwanggi, or a mixture thereof. The method according to claim 1,
Wherein the Omija liquid of step (2) further comprises an ory, a bramble, an apple or a mixture thereof. delete An omija concentrate granule coated with a hot water extract solution of an omija powder prepared by the production method according to any one of claims 1 to 4.

Images