KR101942830B1 - Manufacturing method of unripe apple powder - Google Patents
Manufacturing method of unripe apple powder Download PDFInfo
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- KR101942830B1 KR101942830B1 KR1020160179613A KR20160179613A KR101942830B1 KR 101942830 B1 KR101942830 B1 KR 101942830B1 KR 1020160179613 A KR1020160179613 A KR 1020160179613A KR 20160179613 A KR20160179613 A KR 20160179613A KR 101942830 B1 KR101942830 B1 KR 101942830B1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/40—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added
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Abstract
본 발명은 인체에 유익한 성분을 많이 함유하고 있는 풋사과분말의 제조방법에 관한 것으로서, 특히 수확된 풋사과를 세척, 절단, 건조한 다음 분말화하는 과정에서, 사과에 함유된 성분은 유지시키면서, 건조가 용이하고, 또한 분쇄된 사과분말의 입자가 엉김없이 부드럽게 분말화되게 하는 것이다.
상기 과제를 해결하기 위한 수단으로서, 본 발명은 적정크기의 풋사과를 수확한 다음 세척하고, 등분하여 속씨와 꼭지부분을 제거하고, 적절한 크기로 절단하고, 절단된 풋사과를 저온에서 증열하고, 증열된 풋사과를 저온건조기로 건조하고, 건조된 풋사과를 분쇄기로 분쇄하여 분말화하는 것이다.The present invention relates to a method for preparing a prawn and powder containing a large amount of components beneficial to human health. Especially, in the process of washing, cutting, drying and pulverizing the harvested prawns, And the powder of the pulverized apple powder is gently pulverized without entanglement.
As a means for solving the above problems, the present invention relates to a method for the treatment of the above-mentioned problems, which comprises harvesting a suitable size pufferfish and then washing and equally dividing the pufferfish and the nipple, cutting the puffer fish into appropriate sizes, The dried pods are dried with a low temperature drier and the dried pods are pulverized by a pulverizer to be powdered.
Description
본 발명은 풋사과분말의 제조방법에 관한 것으로서, 특히 풋사과를 건조시킨 다음 분말화하는 과정에서, 건조가 용이하고 분쇄된 사과분말 입자의 엉김현상없이 부드럽게 분말화되게 한 것이다.The present invention relates to a method for preparing papaya powder and, in particular, a method for drying papaya powder and then pulverizing the papaya powder, which is easy to dry and pulverized, without pulverization of pulverized apple powder particles.
우리나라는 사과재배에 적합한 기온과 함께, 유효경사지가 많기 때문에 전체과수재배면적에서 가장 많은 비중을 차지하고 있으며, 기온변화에 따라 사과재배적지가 늘어나면서, 수확량이 해마다 증가하고 있는 추세이다.Korea has the highest temperature for apple cultivation and the highest inclination of effective slopes. Therefore, the apple cultivation area increases with the temperature change, and the yield is increasing year by year.
또한 사과는 맛과 향은 물론, 피부미용에도 탁월한 효과가 있어 누구나 즐겨찾는 과일 중 하나이며, 사과를 이용한 여러 형태의 가공상품들이 제공되고 있다.In addition, the apple has an excellent effect on the taste and aroma as well as the beauty of the skin, and it is one of the fruits that everyone enjoys, and various types of processing products using apples are being provided.
특히 풋사과의 경우 성숙한 사과에 비해 폴리페놀이라는 항산화물질이 10배이상 함유되어 있는 것으로 보고되고 있으며, 상기 폴리페놀성분은 지방합성을 억제하고, 지방을 분해하는 효능이 있어 다이어트에 효과있는 것으로 알려져 있다.In particular, it has been reported that Pepsin contains more than 10 times of antioxidant called polyphenol as compared with mature apple. The polyphenol component inhibits lipid synthesis and has an effect of decomposing fat, which is known to be effective for diet .
또한 칼륨과 퀘르세틴성분이 풍부하여 콜레스테롤수치를 낮추고, 인체세포조직의 노화방지와 유해공기로부터 폐를 보호해 주며, 비타민B와 C가 풍부하여 피부건강에도 도움이 될 뿐 아니라, 변비해소와 항암 및 피로회복에도 효능이 있는 것으로 알려져 있다.It is also rich in potassium and quercetin to lower cholesterol levels, prevent aging of human tissue, protect lungs from harmful air, and rich in vitamins B and C, helping skin health, It is also known to have an effect on fatigue recovery.
상기에서와 같이 우리 인체에 유용한 사과를 이용한 가공상품의 예를 들면, 사과음료나 사과를 건조한 제품들이 상품화되고 있으나, 그 소비가 미미한 편이며, 최근에는 사과를 분말화한 제품들이 소개되고 있다.As described above, processed products using apples useful for the human body, for example, products in which apple beverages or apples are dried have been commercialized, but consumption thereof is relatively small. In recent years, products made by pulverizing apples have been introduced.
사과를 분말화하는 내용의 관련선행기술을 검토하여 보면, 공개특허 제10-2009-0063589호 "사과분말의 제조방법"(특허문헌 1)이 제공되고 있다.When examining related prior arts for making apple powder, Japanese Patent Application Laid-Open No. 10-2009-0063589 "Method for manufacturing apple powder" (patent document 1) is provided.
상기 특허문헌 1의 기술내용을 검토하여 보면, 천연의 맛과 향기를 느낄 수 있으며, 변색되지 않는 사과분말을 제공하기 위한 것으로 사과를 물로 세척하는 과정과, 상기 세척된 사과를 4등분하여 내부의 씨를 포함한 핵을 제거하는 과정과, 상기 과정에서 절단된 사과를 2∼10mm의 두께로 슬라이스하는 과정과, 상기 슬라이스된 사과를 물 2L에 설탕 75∼600g, 소금 11∼90g, 비타민C 2.5∼20g, 구연산 1,25∼10g을 혼합한 침지용액에 30분 이상 침지하는 과정과; 상기 침지액에 담긴 사과를 꺼내어 물기를 제거하는 공정과, 상기 물기가 제거된 사과를 열풍건조기를 이용하여 수분함량이 3∼11%를 유지하도록 건조하는 과정과, 상기 건조된 사과를 질소분위기하에서 동결하여 분쇄하는 과정으로 사과분말을 제조하는 것이다In order to provide an apple powder which can feel a natural taste and aroma and is not discolored when the technical contents of the above Patent Document 1 are examined, washing the apple with water, and washing the apple with water, And slicing the sliced apple to a thickness of 2 to 10 mm. The sliced apple is added to 2 L of water in an amount of 75 to 600 g of sugar, 11 to 90 g of salt, 2.5 to 20 g of vitamin C , And citric acid (1,25 to 10 g) for 30 minutes or more; Removing the moisture contained in the immersion liquid; removing the moisture from the immersion liquid; and drying the dried apple so as to maintain the moisture content of 3 to 11% using a hot air drier; and drying the dried apple in a nitrogen atmosphere Freezing and crushing, thereby preparing an apple powder
상기 특허문헌 1의 사과분말 제조의 경우, 사과의 갈변현상방지를 위하여 사용하는 침지용액 준비하는 과정과, 상기 침지용액에 일정한 크기로 절단된 사과를 침지시킨 다음 건조하는 과정에서 사과의 향과 맛이 감소하게 될 뿐 아니라, 액화질소분위기하여서 급속냉동시킨 다음 분쇄하는 것으로서 많은 비용이 소요되는 단점이 있다.In the case of producing the apple powder of Patent Document 1, preparing an immersion solution used for preventing browning of an apple; and immersing the apple cut in a certain size into the immersion solution, And it is also disadvantageous in that it takes a lot of cost because it is a liquefied nitrogen atmosphere and then rapidly frozen and then pulverized.
상기한 수단 이외에도 풋사과를 수확하여 사과분말을 제조하는 수단들이 제공되고 있으나, 대부분 세척, 절단한 다음 건조하고, 건조된 사과를 분쇄기로 분쇄하여 분말화하는 것이다.In addition to the above-mentioned means, means for harvesting papaya to prepare apple powder are provided, but most of them are washed, cut and dried, followed by pulverizing the dried apple with a grinder to pulverize.
상기 사과분말의 제조는 풋사과를 일정크기로 절단한 다음 바로 건조하는 것으로서, 건조에 어려움이 있을 뿐 아니라, 건조된 사과를 분쇄하는 과정에서 분말화된 입자끼리 엉기는 현상이 발생하게 되어, 상품성이 떨어지게 되는 단점이 있는 것이었다.The preparation of the apple powder is carried out by cutting the papaya powder to a predetermined size and then drying it immediately. In addition to the difficulty of drying, the pulverized particles are entangled in the process of pulverizing the dried apple, There was a drawback that it fell off.
본 발명은 인체에 유익한 성분을 많이 함유하고 있는 풋사과분말의 제조방법에 관한 것으로서, 특히 수확된 풋사과를 세척, 절단, 건조한 다음 분말화하는 과정에서, 사과에 함유된 성분은 유지시키면서, 건조가 용이하고, 또한 분쇄된 사과분말의 입자가 엉김없이 부드럽게 분말화되게 하는 것이다.The present invention relates to a method for preparing a prawn and powder containing a large amount of components beneficial to human health. Especially, in the process of washing, cutting, drying and pulverizing the harvested prawns, And the powder of the pulverized apple powder is gently pulverized without entanglement.
상기 과제를 해결하기 위한 수단으로서, 본 발명은 적정크기의 풋사과를 수확한 다음 세척하고, 등분하여 속씨와 꼭지부분을 제거하고, 적절한 크기로 절단하고, 절단된 풋사과를 저온에서 증열하고, 증열된 풋사과를 저온건조기로 건조하고, 건조된 풋사과를 분쇄기로 분쇄하여 분말화하는 것이다.As a means for solving the above problems, the present invention relates to a method for the treatment of the above-mentioned problems, which comprises harvesting a suitable size pufferfish and then washing and equally dividing the pufferfish and the nipple, cutting the puffer fish into appropriate sizes, The dried pods are dried with a low temperature drier and the dried pods are pulverized by a pulverizer to be powdered.
본 발명은 적정크기의 풋사과를 수확한 다음 세척하고, 등분하여 속씨와 꼭지부분을 제거하고, 적절한 크기로 절단하고, 절단된 풋사과를 저온에서 증열하고, 증열된 풋사과를 저온건조기로 건조하고, 건조된 풋사과를 분쇄기로 분쇄하여 분말화함으로서, 사과에 함유된 성분은 유지시키면서, 건조가 용이하고, 또한 분쇄된 사과분말의 입자가 엉김없이 부드럽게 분말화되게 하는 등의 효과가 있는 것이다.The present invention relates to a process for the production of a pest slurry, comprising the steps of harvesting a pest slurry of a suitable size, washing the slurry, removing the seedlings and root portions, cutting the sliced pest slices into appropriate sizes, heating the sliced pustular slices at a low temperature, The dried pomaceae is pulverized and pulverized by a pulverizer so that the components contained in the apple are maintained and dried, and the particles of the pulverized apple powder are pulverized smoothly without being entangled.
도 1 : 본 발명 풋사과 분말 제조를 위한 과정도Figure 1: Process diagram for the preparation of papaya powder according to the present invention
이하 본 발명의 실시예를 첨부도면에 따라 상세히 설명하면 다음과 같다.Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings.
풋사과는 완전히 익은 사과에 비해 폴리페놀이라는 항산화성분이 10배이상 함유하고 있는 과일로서, 지방성분을 억제하고 분해하여 다이어트에 효과가 있고, 또한 칼륨과 퀘르세틴성분이 풍부하여 콜레스테롤수치를 낮추며, 인체세포조직의 노화를 방지하며, 비타민 B와 C가 풍부하여, 피부미용 및 변비해소, 피로회복에 효과가 있는 것으로 알려져 있다.Pepsa is a fruit that contains more than 10 times the antioxidant component of polyphenols compared to fully ripe apples. It suppresses and decomposes fat components and is effective in dieting. It also has a high content of potassium and quercetin, lowers cholesterol levels, It is known to prevent aging of tissues, and it is rich in vitamins B and C, and is effective in relieving skin and constipation, and restoring fatigue.
발명은 인체에 유용한 풋사과를 쉽게 섭취토록 할 뿐 아니라, 유용한 성분의 인체흡수가 효과적이며 장기간 보관하며 간편히 섭취할 수 있도록 하기 위하여 풋사과를 분말화하되, 분말화작업이 용이하고, 또한 분말화된 풋사과가루의 엉김현상이 없도록 한 것이다.The invention relates not only to easy ingestion of the pufferfish useful for human body but also to powdering the pufferfish in order to effectively absorb the human body and to store it for a long period of time and to be easily ingested, So that there is no entanglement of the powder.
본 발명은 풋사과의 수확과정과, 수확된 풋사과의 세척과정과, 세척된 풋사과를 등분하고, 속씨와 꼭지를 제거한 다음 적절한 두께로 절단하는 풋사과의 절단과정과, 일정한 두께로 절단된 절단풋사과를 저온에서 증열하는 증열과정과, 증열된 증열풋사과를 저온건조하는 건조과정과, 건조된 풋사과를 분쇄하는 분쇄과정으로 이루어진다.The present invention relates to a cutting process of a pest leaching method, which comprises cutting a pest leaching process, a washing process of harvested leek lees, a washed leek lees, a cutting process of removing lees and faeces and a proper thickness, A drying process for low-temperature drying the fried prawns, and a pulverizing process for pulverizing dried prawns.
풋사과 수확과정(S1)은 다음과 같다.The harvesting process (S1) is as follows.
6월에서 7월 사이에 과수목에 달린 풋사과를 수확하는 단계로서, 수확되는 풋사과는 직경이 4~6㎝정도 크기의 풋사과를 수확한다.Between June and July, it is a step of harvesting the pupa on the tree. The pupa harvests pupa on the order of 4 ~ 6㎝ in diameter.
상기에서 수확되는 풋사과는 품종과 관계가 없으며, 익기 전의 4~5㎝정도 크기의 모든 풋사과를 이용할 수 있다.The above-harvested pupae are not related to the varieties, and all pupae of 4-5 cm in size before harvest are available.
풋사과 세척과정(S2)은 다음과 같다.The washing process (S2) is as follows.
풋사과 세척과정(S2)은 수확된 풋사과를 물로 세척하는 과정으로서, 풋사과 표면에 부착된 먼지나 이물질 및 재배과정에서 살포한 농약 등을 깨끗이 세척하는 것이다.Washing process (S2) is a process of washing the harvested pupa with water. It is to clean the dust and foreign matter attached to the pupa and the pesticide applied during the cultivation process.
상기 세척과정에서 세척수에 인체에 무해한 세제를 사용하여 효과적인 세척이 이루어지게 할 수도 있으며, 세제를 사용한 경우 풋사과 표면에 묻은 세제를 충분히 씻어내는 과정을 거친다.In the washing process, the detergent harmless to the human body may be used for the washing water to effectively wash the detergent. When the detergent is used, the detergent adhered to the surface of the detergent is washed thoroughly.
상기 세척과정은 풋사과 표면에 부착된 이물질 등을 깨끗이 세척하는 과정이므로, 상기한 방법 이외에 여러 수단의 세척방법이 제시될 수 있으며, 풋사과 표면에 부착된 이물질을 제거할 수 있는 수단이면 적용될 수 있다.Since the cleaning process is a process of cleaning foreign materials adhering to the surface of the poultry and the like, a cleaning method of various means may be presented in addition to the above-mentioned method, and the means for removing foreign matter adhering to the poultry surface may be applied.
풋사과 절단과정(S3)은 다음과 같다.The cutting process (S3) is as follows.
풋사과 절단과정(S3)은 세척된 풋사과를 등분하여 속씨와 꼭지를 제거하고, 적절한 두께로 절단하여 절단풋사과를 얻는 과정이다.Cutting process (S3) is a process to equilibrate the washed cutlass, remove the seedlings and the nipple, and cut to the appropriate thickness to obtain the cutlass.
즉 풋사과를 2~4조각으로 등분하여 풋사과 내면에 위치하는 속씨와 외면에 위치하는 꼭지를 제거한다.In other words, divide the pupa into 2 ~ 4 pieces and remove the pupa located on the inner side of the pupa and the faucet located on the outer side.
또한 상기 속씨 및 꼭지제거과정에서 풋사과를 등분하지 않고, 원통형의 원형칼로 풋사과 중심부를 관통시켜 속씨와 꼭지를 동시에 제거할 수도 있다.In addition, in the process of removing the seeds and faeces, it is possible to simultaneously remove the seeds and the faucets by passing the seeds through the center of the seeds with a cylindrical circular knife without dividing the seeds into equal parts.
속씨와 꼭지가 제거된 풋사과는 다시 3~5㎜두께로 절단하여 절단풋사과를 얻되, 3㎜이하이면 증열 및 건조과정에서 작업이 용이하나 절단작업이 시간이 소요되므로 바람직하지 않고, 5㎜이상이면 두께가 두꺼워 증열과 건조작업이 용이하지 않기 때문에 3~5㎜두께로 절단하는 것이 바람직하다.When the shoot is cut to 3 to 5 mm thick, it is cut to 3 to 5 mm. If it is less than 3 mm, it is easy to work in the heat and drying process but it is not preferable because it takes time to cut. It is not easy to carry out the heat treatment and the drying operation. Therefore, it is preferable to cut to a thickness of 3 to 5 mm.
풋사과 증열과정(S4)은 다음과 같다.The process of plucking (S4) is as follows.
풋사과 증열과정(S4)은 절단된 풋사과를 저온에서 증열하여, 건조 및 분쇄가 용이하도록 함과 동시에, 또한 변질없이 보관성을 좋게 하는 수단으로서 저온에서 증열하게 된다.In the step of pest hagiosis (S4), the cut pest slices are heated at a low temperature as a means for facilitating drying and crushing by heating at a low temperature and for improving storage without deterioration.
즉 절단된 풋사과를 증열기에 채운 다음 50~60℃에서 50~70분간 증열하게 되는데, 50℃이하이면 증열효과가 미미하여 많은 시간이 소요되고, 60℃이상이면 풋사과에 함유된 각종 유효성분이 파괴될 우려가 있어 바람직하지 않다.In other words, when the cut pest is filled with steam, it is heated at 50 to 60 ° C for 50 to 70 minutes. When the temperature is lower than 50 ° C, it takes a long time to heat up the mangosteen, and if it is higher than 60 ° C, It is not desirable because of concern.
따라서 3~5㎜로 절단된 풋사과를 증열기에 넣고, 50~60℃에서 50~70분간 저온증열하여, 풋사과에 함유된 유효성분의 손실없이 절단된 풋사과 특유의 끈적거림을 방지하고, 건조 및 분쇄가 용이하도록 하며, 증열된 증열풋사과는 증열기로부터 분리시킨 다음 상온에서 냉각시킨다.Therefore, it is possible to prevent the sticky peculiar to be cut without loss of the active ingredient contained in Pusan by putting the pusan which has been cut into 3 ~ 5 mm into steam boil and low temperature steam at 50 ~ 60 ℃ for 50 ~ 70 minutes, It is easy to grind, and the fried Pseudomonas spp. Is separated from the steam and then cooled at room temperature.
풋사과 건조과정(S5)은 다음과 같다.The drying process (S5) is as follows.
증열풋사과를 건조하여 분쇄를 용이하도록 함과 동시에 저장성을 좋게 하기 위한 수단이다.It is a means to facilitate the pulverization and to improve the shelf life by drying the pest fungus.
즉 증열된 풋사과를 열풍건조기에 투입하여 50~60℃에서 11~13시간 건조하여 수분함량이 5~10%상태의 건조풋사과를 얻는 과정으로서, 열풍건조기 내의 온도가 50℃이하이면 건조에 많은 시간이 소요되며, 60℃이상이면 건조시간은 줄일 수 있겠으나 풋사과에 함유된 유효성분의 손실이 우려되므로 바람직하지 않다.That is, when the temperature of the hot air dryer is lower than 50 ° C., the dried pussy paste is put into a hot air dryer and dried at 50 to 60 ° C. for 11 to 13 hours to obtain a dried pussy paste having a moisture content of 5 to 10% If the temperature is higher than 60 ° C., the drying time may be reduced, but the loss of the active ingredient contained in the pupa may be reduced.
풋사과 분쇄과정(S6)은 다음과 같다.The crushing process (S6) is as follows.
풋사과 분쇄과정(S6)은 건조풋사과를 분쇄하여 분말화하는 것으로서, 통상의 분쇄기를 이용하여 100~200메쉬정도의 풋사과분말을 얻는다.The pulverization and pulverization process (S6) is a pulverization and pulverization of the dried pulp, and a pulverized powder of about 100 to 200 mesh is obtained using a conventional pulverizer.
상기에서와 같이 건조된 풋사과를 분쇄하여 일정량씩 포장한 다음 상품화 함으로서, 보관성이 좋고, 섭취시 풋사과의 유효성분이 체내에 쉽게 흡수되게 하며, 상기에서 섭취수단은 물에 타서 마시거나, 요거트 등과 같은 식품과 함께 섞어 섭취하면 된다.The dried poultry meal as described above is crushed and packaged in a predetermined amount and then commercialized. Thus, the poultry poultry product can be stored well and can be easily absorbed into the body of the poultry poultry at the time of ingestion. It can be mixed with food.
이상에서 설명한 바와 같이 본 발명은 6~7월경에 직경 4~5㎝크기의 풋사과를 수확한 다음 세척하는 과정과, 세척된 사과를 등분하여 속씨와 꼭지를 제거하고, 3~5㎜두께로 절단하여 절단풋사과를 얻는 과정과, 상기 절단풋사과를 50~60℃에서 50~70분간 저온증열하여 증열풋사과를 얻는 과정과, 상기 증열풋사과를 50~60℃의 열풍건조기로 11~13시간 건조하여 건조풋사과를 얻는 과정과, 상기 건조풋사과를 분쇄기로 분쇄하여 풋사과분말을 얻는다.As described above, the present invention relates to a method for preparing papaya which has a diameter of 4 ~ 5 cm and is washed in June ~ July, and then washed, and the washed apple is equally divided to remove the seed and the nipple. A step of obtaining a prawny prawn by heating the prawn prawn at a temperature of 50 to 60 ° C for 50 to 70 minutes to obtain a prawn prawn; and a step of drying the prawn prairie by a hot air dryer at 50 to 60 ° C for 11 to 13 hours The process for obtaining pupae and the dried pupae are pulverized by a pulverizer to obtain pupa powder.
특히 본 발명에서는 풋사과 절단과정과, 풋사과 건조과정 사이에서 별도의 증열과정을 추가하되, 50~60℃의 저온에서 증열처리하여, 풋사과에 함유된 각종 인체유효성분의 손실은 방지하면서, 저장성을 좋게하며, 또한 절단된 풋사과에서 발생하는 끈적거림을 제거함으로서, 분쇄과정에서 분말화된 풋사과분말의 엉김현상을 방지할 수 있게 된다.In particular, in the present invention, a separate heat process is added between the pest cutting process and the pest cutting process, and the heat treatment is performed at a low temperature of 50 to 60 ° C to prevent the loss of various human active ingredients contained in the pest pest, Also, it is possible to prevent sticky phenomenon of pulverized pomace powder and powder in the pulverization process by eliminating stickiness occurring in the cut pomace.
따라서 본 발명에서 얻어진 풋사과분말은 포장보관하였다가 정기적으로 섭취함으로서, 풋사과의 효능을 효과적으로 얻을 수 있게 된다.Therefore, the puffer fish powder obtained in the present invention is packaged and stored regularly, so that the efficacy of pufferfish can be effectively obtained.
(S1)--풋사과 수확과정
(S2)--풋사과 세척과정
(S3)--풋사과 절단과정
(S4)--풋사과 증열과정
(S5)--풋사과 건조과정
(S6)--풋사과 분쇄과정(S1) - Puppies harvesting process
(S2) - Washing process
(S3) - Cutting process
(S4) - Repellent process
(S5) - Drying process
(S6) - Fodder and crushing process
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| KR20200107468A (en) | 2019-03-08 | 2020-09-16 | 경상북도(농업기술원) | Granulating method of apple powder and apple powder manufactured thereof |
| KR20210155019A (en) * | 2020-06-12 | 2021-12-22 | 박달수 | How the composition and manufacturing functional foods containing immature apples |
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| KR102075799B1 (en) | 2018-08-17 | 2020-02-10 | 경상북도 청송군(농업기술센터장) | Pharmaceutical composition comprising the extract of an unripe apple as an effective component for prevention or treatment of thrombosis and health functional food comprising the same |
| KR102216211B1 (en) | 2018-10-04 | 2021-02-16 | 경상북도 청송군(농업기술센터장) | Pharmaceutical composition comprising the extract of an unripe apple as an effective component for prevention or treatment of diabetes and health functional food comprising the same |
| KR102149547B1 (en) | 2018-10-04 | 2020-08-31 | 삼영에프앤비 영농조합법인 | Fermented vinegar using unripe apple jin-hong and use thereof |
| KR20200038691A (en) | 2018-10-04 | 2020-04-14 | 경상북도 청송군(농업기술센터장) | Anti-oxidant composition comprising the extract of an unripe apple as an effective component |
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| KR20210155019A (en) * | 2020-06-12 | 2021-12-22 | 박달수 | How the composition and manufacturing functional foods containing immature apples |
| KR102451742B1 (en) * | 2020-06-12 | 2022-10-05 | 박달수 | How the composition and manufacturing functional foods containing immature apples |
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