KR102160354B1 - Method for producing Astragalus membranaceus PILL - Google Patents

Abstract

The present invention collects Astragalus, washed and dried, steamed and dried with hot air, and then put into a grinder to pulverize Astragalus root powder manufacturing step (a); And Moringa tea leaves powdered into a size of 10 mesh by adding the prepared tea leaves or thickened tea leaves to a grinder by mixing them with honey and purified water. Moringa fermentation broth manufacturing step (b); And a mixing step (c) of mixing the Astragalus root powder of step (a) and the fermented moringa broth of step (b) in a weight ratio of 3:7; And a kneading and molding step (D) of rolling the mixed dough of step (c) into a ring and drying it with hot air (D); by providing a method of manufacturing Astragalus root ring and its manufacturing method, excellent nutrients and components of excellent function Astragalus root and moringa, which are very beneficial to modern people, can be easily ingested, which is beneficial to the public health and functional food industry.

Description

Astragalus root pill and its manufacturing method. {Method for producing Astragalus membranaceus PILL}

The present invention relates to Astragalus root pill and a method of manufacturing the same, through various physiological functions such as diuretic, tonic, blood pressure, blood sugar, immunity, anti-tumor, antiviral, vasodilation, etc. Astragalus roots and moringa are useful by adding Moringa fermentation liquid made from Moringa tea to Astragalus root, which has an excellent effect of improving the nutritional status of the whole body by enhancing defense function, smoothing blood circulation and nutrition. It relates to Astragalus root pill and a method of manufacturing the same, which allows the ingredients to be consumed more efficiently and easily used.

While many people are enjoying affluent life due to the recent economic development, weight gain, arteriosclerosis, hypertension, diabetes, and other adult diseases are at risk due to westernization of diet and decrease in activity. These chronic degenerative diseases are recognized as a more serious problem as the number of patients is rapidly increasing and the age at which they are affected is gradually decreasing. Accordingly, interest in healthy foods that can prevent such adult diseases and help with health is increasing.

To date, health foods containing excellent nutrients necessary for the human body or containing functional substances that specifically help in the prevention and recovery of diseases are known, and their ingredients and stability have been proven in many countries around the world as communication and trade develop. Functional health foods have been introduced in Korea and are in the spotlight.

On the other hand, the tropical plant Moringa ( Moringa oleifera ) is a legume plant that can be used for food, including leaves and fruits, as well as roots, and inhabits tropical and subtropical regions, including northern India and the Philippines. Moringa contains large amounts of inorganic substances such as calcium, magnesium, potassium, phosphorus, sulfur, glutathione, and small amounts of inorganic substances such as iron, zinc, copper, manganese and selenium. Zeatin, quercetin, beta- It contains more than 90 nutrients such as 18 amino acids and vitamins in addition to functional trace elements such as sitosterol, caffeoylquinic acid and camphorol.

As such, moringa contains not only a variety of nutrients, but also has a relatively high nutrient level compared to other vegetables and vegetables, so it is 7 times more vitamin C than oranges, 11 times more vitamin A and 25 times more iron, 36 times more than eggs. It contains magnesium from pears, calcium 14 times as much as milk, amino acids twice as much as black vinegar, and R-amino acid as much as 30 times as brown rice.

In addition, Moringa prevents hypercholesterolosis, anti-inflammatory action, improves vision, increases energy, normalizes blood pressure, restores skin health, improves digestive function, strengthens the immune system, improves atopy, prevents wrinkles and aging, improves wound healing, prevents tumors, normalizes blood sugar, and It has an excellent effect on preventing ulcers, and has more than 46 antioxidants and more than 36 anti-inflammatory compounds, making it the best natural antioxidant source.

In addition, Astragalus membranaceus is a perennial plant of the dicotyledonous rosewood leguminous family and grows in the cracks of rocks in the mountains. It is mainly distributed in Korea, Japan, Manchuria, northeastern China, and eastern Siberia. Astragalus is commonly cultivated as a medicinal herb and mainly uses its roots. In oriental medicine, the roots and fine roots are removed and dried in the sun, which is called Hwanggi of herbal medicine, and tonic, jihan, and diuretic (利尿) ), Sojong (消腫), etc., so it is prescribed for physical weakness, fatigue boredom, gi and blood collapse, prolapse (脫肛), uterine mask, visceral drainage, night sweats, and peripheral nerves. Hwanggi, which has the above-described medicinal properties, is used as a part of herbal medicine, but the most commonly used form is used to boil Hwanggi with chicken when eating samgyetang in summer.

The ingredients of Astragalus root include colloid, mucous, starch, sucrose, glucose, fiber, and vitamin B, and the rest are unknown. It is a little warm in nature, non-poisonous and sweet in taste. It works mainly on parenteral (脾經), menopause (肺經), and also acts on nerves (腎經), large intestine (大腸經), and trichogyeong (三焦經).

The benefits of Astragalus are bogi seungyang (補氣升陽), high mark (固表止汗: a treatment to stop sweating by strengthening the skin's defense function), dihydrogenoma (利水消腫: swelling by facilitating urination. The treatment to settle things down), Takdok drainage (托毒排膿: a treatment that discharges the inner pus by pushing out the disease poison by regularly assisting with a drug that complements the energy).

Astragalus is effective in chronic weakness, especially in the middle period [脾胃氣] weakness, and has an excitatory effect on the central nervous system. It is good to take when you have symptoms such as fatigue, helplessness, poor voice, and 脈軟緩, but it is effective if you take a large amount for a long time. It is also used when there are symptoms of prolapsed (脫肛), uterine mask (子宮脫), visceral drainage (內臟下垂), uterine bleeding, and other symptoms (中氣下陷: deteriorating spleen function worsens). It is effective by improving the constitution and increasing the tension of the whole body muscles. It is also used for nephritis, which not only eliminates edema by diuresis, but also lowers proteinuria and improves the nutritional status of the body.

As such, Astragalus root is mainly used in oriental medicine rather than food.It is used for purposes such as fatty acid, diuresis, tonicity, and blood pressure lowering, and also in pharmacological experiments, diuretic, tonic, blood pressure lowering, blood sugar lowering, immune enhancing, and anti-tumor effects. , Various physiological functions such as antiviral action have been confirmed, and the physiologically active substances present in the Astragalus are formononetin, one of the isoflavone glycosides, and triterpenoide glycoside and β- Substances such as sitosterol (β-sitosterol) and saponins are known as astragalosides and sugars as main components.

Therefore, there is a need for research on a method for efficiently ingesting and using Moringa and Astragalus roots, which have abundant nutrients and excellent functions for body health, as processed raw materials. Korean Patent No. 10-1806720 discloses a Listeria antibacterial composition of Astragalus root culture broth fermented with Lactobacillus plantarum, and Korean Patent No. 10-1275887 discloses a method for preparing natural vinegar using Astragalus. However, the prior literature shows a difference because a pill prepared using Moringa fermentation broth and Astragalus root powder prepared from Moringa tea, which is a prior inventor of the present inventor, and a method for producing the same are not disclosed.

Korean Patent Registration No. 10-1806720 relates to an antimicrobial composition having antibacterial activity against Listeria containing Astragalus root culture broth as an active ingredient, and in more detail, Astragalus root culture broth is fermented with lactic acid bacteria. , The lactic acid bacteria are Lactobacilus plantarum (Lactobacilus plantarum) discloses a Listeria antibacterial composition of the Astragalus root culture medium fermented with Lactobacillus plantarum, characterized in that. In Korean Patent Registration No. 10-1275887, a preparation step of washing and drying the harvested Astragalus membranaceus Bunge roots, a powder production step of pulverizing the Astragalus roots passed through the preparation step to form a powder, and the powder production step A mixing step of mixing 97.56% by weight of rice koji powder with 2.44% by weight of coarse Astragalus powder, a fermentation step of fermenting after putting the mixture of rice koji and Astragalus powder passed through the mixing step together with water, and fermentation. Disclosed is a method for producing natural vinegar using Astragalus. Korean Patent Registration No. 10-1753063 relates to a method for producing Astragalus membranaceus with increased antioxidant content. Specifically, after sterilization by mixing rice bran and distilled water in Astragalus, Phellinus linteus strain is inoculated and , By confirming that the content of the reducing sugar and free sugar of Astragalus membranaceus is increased, and the content of calicosin and formononetin, which are functional ingredients of Astragalus, is increased, the method for preparing Astragalus of the present invention contains antioxidants. Disclosed is a method for producing Astragalus, with increased antioxidant components, which can be usefully used as a method for producing increased Astragalus. Korean Patent Laid-Open Publication No. 10-2017-0141027 discloses a composition for preventing, treating or improving oral diseases, including oral Astragalus extract that can be safely used without fear of resistance or tolerance that may be caused by excessive use of antibacterial substances. Disclosed is a composition for preventing or treating diseases.

The present invention is to prevent the dropping of Astragalus roots of Astragalus roots from being broken or removed during the process of harvesting Astragalus medicinal herbs to prevent the dropping of the marketability and nutrients of Astragalus roots, and to maximize the use of Astragalus roots limited to herbal medicine. In addition, by processing the collected Astragalus roots into a ring shape that can be easily distributed and ingested by allowing long-term storage while maintaining the efficacy of Astragalus root itself, the excellent nutrients and excellent useful ingredients of Astragalus root and Moringa are easily ingested. It is an object of the present invention to provide a possible Astragalus root pill and a method of manufacturing the same.

The present invention has the effect of improving the blood circulation and nutrition of the skin through an antioxidant, diuretic action, blood pressure lowering action, and vasodilation, and reinforcing physical ability, and is useful for health and has the effect of easily ingesting excellent nutrients. Astragalus root pill and its preparation method are provided.

The present invention collects Astragalus, washed and dried, steamed and dried with hot air, and then put into a grinder to pulverize Astragalus root powder manufacturing step (a); And Moringa leaves prepared in the form of supplementary tea or thickened tea, and prepared by mixing the prepared powdered moringa tea leaves or thickened tea leaves into a size of 10 mesh by mixing them with honey and purified water. Moringa fermentation broth manufacturing step (b); And a mixing step (c) of mixing the Astragalus root powder of step (a) and the fermented moringa broth of step (b) in a weight ratio of 3:7; And a kneading and molding step (D) of rolling the mixed dough of step (c) into a ring and drying it with hot air (D); and a method of manufacturing the same.

Astragalus root powder of the above step (a) is collected along with the roots of high-quality Astragalus, and after selecting the collected Astragalus, washed with clean water and dried so that water is completely removed. Dried Astragalus roots are put in a steamer at about 55℃ and steamed for 5 hours, and then dried with hot air at 80~90℃ for about 40~60 minutes. The dried Astragalus root can be prepared by a method comprising the step of grinding into a powder having a size of 120 mesh using a grinder.

The Moringa fermentation broth of step (b) is mixed with Moringa tea: ripe honey: purified water in a weight ratio of 1:1, and put the mixture in a fermentation container and fermented for 6 months, and the fermented fermented product is filtered through a cotton cloth. It can be prepared by a method comprising the step of obtaining a liquid portion of Moringa fermentation broth and aging for 1 to 6 months.

Through the Astragalus root pill and its manufacturing method according to the present invention, various physiological functions such as antioxidant and diuretic, tonic, blood pressure lowering, blood sugar lowering, immune enhancing, anti-tumor, anti-viral, vasodilation, etc. It is useful for the health of Astragalus roots, which has an excellent effect of improving the nutritional status of the whole body by strengthening the skin's defense function, smoothing blood circulation and nutrition, and has the effect of being able to easily consume excellent nutrients.

Figure 1 is a schematic diagram showing a method of manufacturing Astragalus root ring of the present invention.
Figure 2 is a schematic diagram showing the manufacturing process of Astragalus root powder of the present invention.
3 is a schematic diagram showing the manufacturing process of the moringa fermentation broth of the present invention.

The present invention has the effect of improving the blood circulation and nutrition of the skin through an antioxidant, diuretic action, blood pressure lowering action, and vasodilation, and reinforcing physical ability, and is useful for health and has the effect of easily ingesting excellent nutrients. Astragalus root pill and its preparation method are provided. Hereinafter, the preparation process will be described in detail in connection with the Astragalus root ring and its manufacturing method of the present invention.

Figure 1 is a schematic diagram showing the Astragalus root ring and its manufacturing method of the present invention. The method of manufacturing Astragalus root ring of the present invention comprises the step of producing Astragalus root powder (a) of collecting Astragalus, washing and drying, steaming and drying with hot air, and then putting it into a grinder and pulverizing it; And Moringa leaves prepared in the form of supplementary tea or thickened tea, and prepared by mixing the prepared powdered moringa tea leaves or thickened tea leaves into a size of 10 mesh by mixing them with honey and purified water. Moringa fermentation broth manufacturing step (b); And a mixing step (c) of mixing the Astragalus root powder of step (a) and the fermented moringa broth of step (b) in a 3:7 weight ratio. And a kneading and molding step (d) of rolling the mixed dough of step (c) to form a ring and drying it with hot air.

1. Astragalus root powder manufacturing steps

The medicinal effect of Hwanggi is also good for skin beauty, blood pressure, and blood tonic in Donguibogam, and it is said that it has an excellent effect on rejuvenation of people who sweat a lot with a weak constitution. However, it can be said that the use and administration method of Astragalus membranaceus is limited, such as using Hwanggi as a herbal medicine or as an ingredient for Tangje or Samgyetang.

It is common to dry the collected Astragalus and store it in the form of a root for a long period of time to distribute the Astragalus. In this method, if a part of the root is damaged by poorly touching the root when collecting or drying Astragalus, the Not only does the product value fall, but the damaged roots are not properly dried, causing a problem in that the shape of the damaged part is deformed or the taste is deteriorated. This is because Astragalus is highly absorbent, so mold grows easily and decay proceeds quickly. As such, it is intended to provide a form so that the medicinal effect of Astragalus does not deteriorate due to storage and distribution problems, and allows wide use while maintaining both the form and medicinal effect of Astragalus itself.

Figure 2 is a schematic diagram showing the manufacturing process of the Astragalus root powder of the present invention. The manufacturing process of Astragalus root powder is as follows. In order to manufacture Astragalus root powder, first, Astragalus, which is more than 3 years old, is collected together with the root (A 100). The root of Astragalus contains many unique nutrients such as colloid, mucous, starch, sucrose, glucose, fiber, and vitamin B, and can provide useful effects for many diseases.

The Astragalus roots collected above are selected, washed and dried (A 200). After removing impurities such as soil and stones from the surface of the selected Astragalus roots and fine roots, wash by repeating 2-3 times in clean water. Washed Astragalus roots are dried at room temperature to completely remove water from the surface. At this time, drying may be carried out at room temperature or by putting in a dryer.

After washing and drying, Astragalus roots are steamed and dried with hot air (A 300). Put water and Astragalus in a steam pot at a weight ratio of 1:1, heat slowly until the steamer reaches a temperature of about 55℃, and steam for 5 hours. At this time, if the amount of water is larger than that of Astragalus roots, it takes a long time to heat, and if the amount of water is less than that of Astragalus roots, the risk of damage to the Astragalus roots while the water is heated increases. If the heating temperature of 55℃ is also too high than the reference temperature, there is a greater risk of loss of nutrients, flavor, and taste contained in Astragalus during 5 hours of steaming.

Astragalus roots after the steaming step in the above go through a hot air drying step in which the moisture on the root surface is dried with hot air at 80 to 90°C. Through this step, the moisture on the surface of Astragalus roots is evaporated and the moisture inside the roots becomes uniform throughout, while maintaining the efficacy of Astragalus. At this time, dry with hot air for about 40 to 60 minutes until the moisture content of Astragalus roots decreases to about 20%. If necessary, the hot air-dried Hwanggi is again put in a steam pot with water and Hwanggi and gradually heated until the steamer reaches a temperature of about 55°C, and the steaming process and hot air drying are repeated. By repeating the steaming process and hot air drying, the moisture content of Astragalus roots decreases from about 20% of the initial hot air drying to 15% and 10% as the number of repetitions increases.

The freshly dried Astragalus roots are pulverized into a powder having a size of 120 mesh using a grinder (A 400). The final moisture content of the Astragalus root powder prepared in the grinding step (A 400) is 5% by weight or less.

Astragalus root powder that has undergone the above preparation process actually contains a large amount of nutrients since the content of the Astragalus Astragalus is 95% or more, and thus efficacy can be further improved. In addition, the existing method of drying and distributing Astragalus roots in the form of roots required a lot of effort and time when collecting Astragalus, but if the Astragalus roots are manufactured as powder as in the present invention, the time for collecting Astragalus will also decrease. Astragalus roots, which were not used in the method, can be utilized, and since long-term storage is possible, product distribution becomes more smooth, and can be widely used as secondary processed foods or functional foods using powder.

2. Moringa Fermentation broth manufacturing steps

Figure 3 is a schematic diagram showing the manufacturing process of the moringa fermentation broth of the present invention. The manufacturing process of Moringa fermentation broth is as follows.

2.1 Moringa Tea manufacturing steps

First, it is prepared in the form of subchocha through the method of dipping moringa leaves, or in the form of thickened tea using the steaming method to reduce the bitterness of the Moringa leaves and increase the bitter taste.

1) Manufacture of Moringa subchocha

In order to manufacture Moringa tea, first, Moringa sprout leaves are collected (S100). At this time, tea can be manufactured using both leaf stems and mesophyll parts, but depending on the purpose, only the mesophyll parts excluding leaf stems may be used. In this example, leaf stems also contain many unique nutrients and functional ingredients, so they were collected and used, including leaf stems.

The collected moringa sprout leaves are washed in clean water (S200). It is preferable to perform washing 2-3 times. After washing, the Moringa leaves are tied up by 5-7, hang upside down, and dry in the shade for 2 to 3 days to remove or remove any external moisture with a dry cloth. If there is a lot of moisture on the outside, when the moringa leaves are pruned, the external moisture changes to water vapor due to hot heat, affecting the moringa leaves and steaming the leaves. It is necessary to remove the external moisture from the leaves.

The pretended moringa sprout leaves are first roasted in a steaming stage (S300). The temperature of the roasting pot is determined by the type and amount of roasted leaves, and the moisture content. Compared to general green tea leaves, moringa leaves have a thinner cuticle layer that wraps the flesh, so they are roasted at a temperature lower than the roasting temperature of green tea leaves. However, if the first roasting is performed at too low a temperature, it is necessary to roast it at a sufficiently high temperature because unwanted fermentation occurs because the scent is left and the enzyme in the stem remains. The first roasting is usually performed at 80~90℃.

When the roasting is performed by hand, when the temperature of the roasting pot rises to 80~90℃, the moringa leaves prepared in S300 are pruned. Press and rotate the moringa leaves, rub, scatter and sprinkle repeatedly. When the green smell disappears while performing a 5-10 minute tapping, take it out to room temperature and rub it. Through rubbing, the cell tissue of the Moringa leaf is destroyed in an appropriate state to remove the activity of the enzyme that causes oxidation, and the Moringa leaf is formed. At this time, the bitter taste is removed to some extent, adding a savory flavor. Mixing is carried out for 10 to 15 minutes, and after the mixing is over, spread the moringa leaves wide and leave for 10 to 15 minutes at room temperature so that moisture can be removed and dried. Dry for 1-2 days in the shade.

When the first roasting step (S300) is finished, the second roasting step (S400) is performed. The process is the same as the first roasting, but the roasting temperature is 200 to 250°C, preferably 200 to 220°C, and 10 to 15 minutes. When the roasting process is over, it goes through a 10-15 minute mixing step as in the first roasting step, followed by drying at room temperature for 10-25 minutes to finish the second roasting step. Through this process, the enzyme activity in the first roasting step is removed and the water content is adjusted to an appropriate moisture content. The more the process is performed, the bitter taste of Moringa tea is reduced and the flavor is increased.

After the 2nd roasting step (S400) is finished, the 3rd roasting step (S500) is performed. The third rolling step is to mix 30~40 minutes at a relatively low temperature of 100~200℃, rub for 10~15 minutes, and leave for 10~25 minutes to dry.

For mass production of Moringa tea, a thinning machine is used. There are two types of roasting machines: batch type and continuous type. In batch type, fresh leaves are added at 80~90℃ using a half-oval pot, and the moringa leaves are stirred in the same way as the moringa leaves are cut by hand. The enzyme is inactivated with steam. When the smell disappears, lower the temperature step by step. On the other hand, the continuous type is a machine consisting of 2 cylinders and 1 pot, or 1 cylinder and 2 pots, and inserts the fresh leaves at about 80~90℃, and sets the cylinders and pots to different temperatures to remove the fresh leaves step by step. It.

Depending on the moisture content remaining in the used leaves, the second abrasion step (S400) can be added 2 to 4 times. In the case of moringa leaves, a total of 3 to 5 times are preferred, but it is not limited thereto, and the final moisture content reaches 4 to 6% depending on the type of leaves, and at the same time, it has a characteristic astringent or bitter taste. You can adjust the number of twists for removal.

Moringa leaves, which have been completed up to the third roasting step (S500), are stored and aged in a container, and the moisture content of the entire Moringa tea is maintained uniformly to complete the Moringa subchocha (S600). The final moisture content of Moringa tea after all the abrasion stages are 4-6%.

2) Manufacture of Moringa Enriched Tea

The manufacturing process of Moringa thickened tea is as follows. Moringa leaves are first retaken in order to manufacture Moringa tea (S100). The harvesting step is the same as the process of collecting Moringa leaves of Moringa subchocha.

The collected Moringa leaves are washed in clean water (S200). The harvesting step is the same as the process of collecting Moringa leaves of Moringa subchocha. The washed Moringa leaves perform a steaming step (P300). Boil water in a steamer and when steam has risen enough, put the fresh moringa leaves in the steamer and steam for 20 to 40 seconds. Steaming time varies depending on the type and amount of the raw side, but in the case of Moringa leaves, steam for 20 to 40 seconds, preferably for 20 to 30 seconds.

After the steaming step (P300) is completed, the moringa leaves undergo a first hot air drying step (P400) in which the moisture on the surface of the moringa leaves is dried with hot air of 80 to 90°C by stirring while stirring in hot air. At this time, the moisture of the Moringa leaf evaporates and the moisture inside the leaf meat becomes uniform throughout the Moringa leaf, maintaining the color of the Moringa leaf. At this time, dry with hot air until the moisture content of moringa leaves decreases to about 40-50%. Dry with hot air for about 20-40 minutes.

The moringa leaves that have gone through the first hot air drying step (P400) are subjected to a rubbing step (P500). Similar to the manufacturing process of the subchocha of Example 1, the Moringa leaves were scattered and rubbed for 10 to 15 minutes, rubbing and turning repeatedly to appropriately destroy the cell tissue of the Moringa leaves, so that the Moringa components are well formed and the shape Also make it better.

The moringa leaves that have gone through the mixing step (P500) are subjected to the second hot air drying step (P600) with hot air of 80 to 90°C. At this time, dry with hot air until the moisture content of moringa leaves decreases to about 40-50%. Dry with hot air for about 20-40 minutes.

According to the type and amount of fresh leaves, the steaming step (P300), the first hot air drying step (P400), and the rubbing step (P500) may be added 2 to 4 times. As the process is repeated, the bitterness of the raw leaves decreases and the deep and rich flavor is revived. In this example, the process of steaming and drying was repeated three times using Moringa leaves as a raw material.

After the second hot air drying step (P600) and the drying step (P700), the production of thickening tea is completed. Secondary hot air-dried leaves are spread out and dried at room temperature for 1 to 2 hours until the moisture content is 4 to 6%.

Moringa fermentation broth is prepared by the following method using the Moringa tea leaves described in step (A). As for the moringa tea leaves, each of the thickened tea leaves or the budcho tea leaves of step (A) may be used, and a mixture of the thickened tea leaves or the budcho tea leaves in a ratio of 1:1 may be used.

Mixing Moringa Tea Leaves, Honey, and Purified Water-Mixing the prepared Moringa Bucho Tea or Steamed Tea leaves, honey, and purified water in a weight ratio of 1: 1: 1 and put in a fermentation container. Put moringa tea leaves, honey, and purified water in a wide container, mix evenly, and make sure that the surface of the moringa tea leaves sufficiently contact the honey water, and then press it into the fermentation container. After washing thoroughly so that the moringa tea leaves are not exposed to the upper part of the honey water mixture and completely immersed in the liquid part, put on the boiled and sterilized push stone. And cover the entrance well with a lid or sealing vinyl. At this time, it is preferable to use ripe honey that has been aged for at least one year after collecting honey, and any one such as acacia honey, chestnut honey, and wild honey may be used. In addition, the purified water to be used is preferably alkaline water having a pH of 8 or higher. The moringa tea leaves prepared above are first pressed into a fermentation container, and honey water obtained by mixing honey and water in a weight ratio of 1:1 may be poured into the fermentation container. At this time, be sure to put a push stone in the fermentation container so that the moringa tea leaves are completely immersed in the liquid part.

Fermentation Step-The mixture of moringa tea leaves, honey and purified water prepared in the above step is aged for 6 months in a well-ventilated place. Stir with a long spatula 1-2 times during the maturation period so that the moringa leaves are sufficiently exposed to honey water so that nutrients can be easily leached.

Filtering step-The moringa tea leaves aged in the above step are filtered after 6 months. Put a clean cotton cloth on a sieve and pour the fermented product to obtain only the liquid part of the moringa leached under the sieve.

Aging step-The moringa fermentation broth, which is the liquid portion filtered in the above step, is placed in a fermentation container and subjected to secondary aging. Fermentation vessels are aged for 1 to 6 months in a cool place with good ventilation to complete moringa fermentation broth. As the fermentation broth is fermented by microorganisms, beneficial fermenting bacteria secrete good enzymes such as acetic acid and lactic acid to increase immunity and change raw materials to aid intestinal movement and digestion.

3. Mixing step

The mixing step of the present invention is a step of mixing the Astragalus root powder prepared in step (a) and the Moringa fermentation broth prepared in step (b) in a weight ratio of 3:7. At this time, it is appropriate to adjust the concentration of the moringa fermentation broth to 70 to 75 brix. Depending on the concentration of the fermentation broth, it is also possible to further add the amount of Astragalus root powder or Moringa fermentation broth.

4. Kneading and shaping steps

The kneading and shaping step of the present invention is a step of kneading the Astragalus root powder and Moringa fermentation broth mixed in step (c), rolling it into a round shape, and drying it with hot air. In the step of forming into a ring, it is appropriate that the ring is made to have a size suitable for swallowing with a diameter of 3 to 5 mm, and drying to a moisture content of 12 to 15% or less with hot air of 40 to 45°C.

As described above, through the Astragalus root pill and its manufacturing method according to the present invention, the prepared pill is a mixture of Astragalus and Moringa fermented broth, thereby enhancing the protective function of the skin through various physiological functions such as antioxidant, diuretic, and tonic, and blood It has an excellent effect of improving the nutritional status of the whole body by smoothing circulation and nutrition, so it is useful for health and can easily consume excellent nutrients.

Through the Astragalus root pill and its manufacturing method according to the present invention, Astragalus root and Moringa, which are very beneficial to modern people because they have excellent nutrients and ingredients of excellent function, can be easily ingested, which is helpful to the public health and functional food industry.

Claims (4)

Astragalus root powder manufacturing step of collecting Astragalus, washing and drying, steaming and drying with hot air, and then putting it into a grinder and pulverizing it;
Prepared by mixing Moringa tea leaves, honey, and purified water powdered into 10 mesh by inserting the prepared tea leaves or thickened tea leaves into a grinder using Moringa leaves. Moringa fermentation broth manufacturing step (b);
A mixing step (c) of mixing the Astragalus root powder of step (a) and the fermented moringa broth of step (b) at a weight ratio of 3:7;
A method for producing a ring of Astragalus roots, characterized in that it comprises a kneading and molding step (D) of rolling the mixed dough of step (c) into a ring and drying it with hot air.
The method of claim 1, wherein in the step (a), in the step of producing Astragalus root powder, high-quality Astragalus roots are collected (A 100), and the collected Astragalus is selected and washed with clean water, and then dried to completely remove water ( A 200) and dried Astragalus roots are put in a 55℃ steamer and steamed for 5 hours, then hot air dried (A 300) for 40~60 minutes with hot air of 80~90℃, and dried Astragalus roots are 120 A method of manufacturing Astragalus root ring comprising the step of grinding (A 400) into a mesh-sized powder.
The method of claim 2, wherein the step (b) of preparing the Moringa fermentation broth comprises mixing Moringa tea: ripe honey: purified water at a weight ratio of 1:1, and placing the mixture in a fermentation vessel and fermenting it for 6 months, and the A method for producing Astragalus root pill comprising the step of filtering the fermented fermented product through a cotton cloth to obtain a liquid portion of Moringa fermentation broth and aging for 1 to 6 months.
Astragalus root pill prepared by the method of manufacturing Astragalus root pill of any one of claims 1 to 3.

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