KR102162141B1 - The preparetion method of cinamon distillate-mixed honey - Google Patents

Abstract

The present invention and honey to remove moisture by heating in a water bath method at a low temperature; Distillate circulation heating, the first collection of distillate until 85% of the volume of the first cinnamon soaked water, distillate circulation heating, and the second collection of the distillate until 65% to 75% of the first cinnamon soaked water volume It means that honey is prepared by mixing the cinnamon distillate prepared by mixing the collected primary and secondary distillates at a weight ratio of 90-95: 5-10.
As a result, the efficacy and texture of honey is further emphasized, while the efficacy, taste and aroma of cinnamon are doubled, and it is easy to eat, has excellent taste and aroma, and does not seek water after eating. You will be able to provide products.

Description

The preparation method of honey mixed with cinnamon distillate {The preparetion method of cinamon distillate-mixed honey}

The present invention relates to a method of preparing honey in which honey and cinnamon are mixed, but the cinnamon distillate is mixed with honey obtained by indirect heat at a low temperature to remove moisture and a cinnamon distillate obtained by a low-temperature distillation extraction method.

Honey has been widely used as a health supplement for a long time because it is rich in sugar and various nutrients. The sugar and minerals contained in honey have the effect of improving immunity against external bacteria by promoting blood circulation and metabolism, and also preventing cancer and heart disease as it contains an antioxidant flavoid. It is known to help. In addition, honey contains vitamin C, preventing skin aging, improving bowel movements, removing hangovers, and relieving anemia symptoms. In particular, the fatigue recovery effect from glucose and fructose is superior to any other food.

However, honey does not have much scent and is too sweet, so after eating, it may have a slightly bitter taste, and the sweet taste remains too long, so you find water. For this reason, there is a problem that honey is not eaten while carrying and is mainly used only for cooking food at home.

Recently, attempts have been made to improve the nutritional composition and preference of honey products, such as mixing honey with various auxiliary material powders or mixing honey and various auxiliary materials to extract it. However, if the powder is mixed with honey, honey Due to the stickiness and the difference in specific gravity between the powder, it is biased to one side and does not mix well, and the appearance of the powder is not good, and the texture is not good.If honey and auxiliary ingredients are mixed and extracted, the ingredients of honey and auxiliary ingredients are destroyed or It is a hassle to extract for a long time by mixing auxiliary materials in proportions.

In addition, there is a problem in that the active ingredients of honey are destroyed when the honey is heated or freeze-dried to remove moisture so that it is easy to eat.

Cinnamon is a medicinal material made from the bark of saengdalk, an evergreen arboreous tree belonging to the camphor family. It has a spicy and sweet taste. Its efficacy is that it removes toxins from the body, acts as an antibacterial, and activates the gastrointestinal function. It is widely used for abdominal pain and diarrhea. In addition, it is widely applied to neuralgia, joint diseases, and women's diseases, as it stops limb paralysis or pain caused by customs, and the back or knees are cold and cold.

However, cinnamon is difficult to consume easily by consumers due to its unique strong taste and aroma, and when it is mixed with liquid food in the form of cinnamon powder, sediment occurs during long-term storage and cinnamon powder is visible, which is not good in terms of aesthetics and tastes bitter. There is a problem that is not good, and even when cinnamon is extracted with high temperature or ultrasonic waves and mixed with liquid food, it has a lot of bitter taste, and there is a problem that active ingredients, taste and aroma are destroyed due to high temperature extraction for a long time.

Therefore, the present inventors distilled honey and cinnamon obtained by low temperature distillation extraction method with honey removed by indirect heat at low temperature so that it is easy to taste by maximizing the taste, aroma, and texture of honey and cinnamon to maximize the extraction effect of pure active ingredients. The present invention was completed by developing a method for preparing a liquid mixture.

Patent Document 1: Unexamined Patent Publication 10-2017-0122298 Patent Document 2: Unexamined Patent Publication 10-2014-0132549

In the present invention, honey and cinnamon are mixed, but the efficacy and taste of cinnamon are made by mixing honey that has been dehydrated by indirect heat at low temperature and cinnamon distilled liquid obtained by low temperature distillation extraction method, so that the efficacy and texture of honey are more prominent. Its purpose is to produce excellent honey products that can be tasted anytime, anywhere while carrying by making the fruit and aroma multiply, easy to eat and have excellent taste and aroma, and not find water after eating.

In order to achieve the above object, the present invention

(1) removing the moisture contained in the honey by placing the jar in the heating tank and placing the honey in the inner jar of the extractor so that the water is filled around the jar and heating at 40 ~ 60 ℃ for 1 hour;

(2) circulating heating for 90 minutes by heating the distillate obtained by cooling the evaporated steam by heating the cinnamon-soaked water in a 1:1 weight ratio of minced cinnamon and water to be mixed with the cinnamon-soaked water again;

(3) collecting the distillate obtained by cooling the evaporated vapor by heating the cinnamon roots after step (2) to 85% of the initial volume of the cinnamon roots;

(4) heating the cinnamon soaked product through step (3) to 90° C. to cool the evaporated vapor so that the distillate obtained is mixed with the cinnamon soaked product again and circulating heating for 60 minutes;

(5) The distillate obtained by cooling the evaporated steam by heating the cinnamon roots after step (4) at 60 to 70°C until 65 to 75% of the initial volume of the cinnamon roots is collected. Mixing with the distillate collected in;

(6) A method for producing honey by mixing the honey obtained in step (1) and the cinnamon distillate obtained in step (5) in a ratio of 90 to 95: 5 to 10 by weight. Provides.

The special technical features of the present invention are ① that honey is heated at low temperature in a water bath to remove moisture, and ② cinnamon soaked water is circulated at 90°C until it reaches 85% of the volume of the first cinnamon soaked water. The first collection of distillate by heating at, the second circulation heating of the cinnamon soaked water at 90℃, heating at 60~70℃ until the volume of the first cinnamon soaked water reaches 65~75% to collect the second distillate. The fact that cinnamon distillate is prepared by mixing the collected primary and secondary distillates, and that the honey obtained in ③ ① and the cinnamon distillate obtained in ② are mixed in a weight ratio of 90 to 95: 5 to 10 to produce honey. will be.

Because of this, the efficacy and texture of honey is further emphasized, while the efficacy, taste and aroma of cinnamon are doubled, and it is easy to eat and has excellent taste and aroma, so as not to find water after eating, and put it in a pouch so that it can be squeezed and eaten. It will be able to provide excellent honey products that can be tasted anytime, anywhere.

Existing methods for removing moisture from honey were mostly in the form of vacuum drying, freeze drying, thin film drying, etc. to prepare powder. In addition, since the method of directly heating the honey destroys the active ingredients of the honey and changes its physical properties, in the present invention, an extractor having a jar containing honey in a heating tank and filling the jar with water at a low temperature (40-60℃) By adopting the indirect heating method, which is heated for 1 hour in the honey, the moisture contained in the honey is slowly removed while the active ingredients in the honey are not destroyed.

As a conventional cinnamon extraction method, if cinnamon powder is prepared through freeze-drying, etc., and mixed with honey, sediment is generated when stored for a long period of time, resulting in a bad aesthetic appearance and bitter taste, which may cause consumers' rejection of eating and may be mixed with cinnamon. There is a problem that impurities cannot be completely removed, and when cinnamon is extracted by hot hot water extraction method or ultrasonic extraction method, the bitter taste is more increased, and since a large amount of cinnamon must be extracted at high temperature for a long time, the active ingredients of cinnamon are destroyed. Impurities and harmful chemicals that may be mixed with cinnamon and water cannot be completely removed, and when mixed with other foods, a large amount of cinnamon must be extracted to give taste and aroma.

In contrast, the method of obtaining cinnamon distillate of the present invention uses a low-temperature distillation method that can be distilled from cinnamon soaked water at low temperature, so that the taste, aroma, and active ingredients of cinnamon are not discharged to the outside and remain as it is. Pure ingredients can be extracted without changing taste and aroma.

In addition, the present invention prepares a cinnamon distillate by mixing the first and second distillates collected in the order of initial distillate circulation heating, distillate first collection, distillate second circulation heating, and distillate second collection. It is possible to maximize the extraction of active ingredients from pure cinnamon, which completely excludes impurities and harmful chemical components, and maximizes taste and aroma by excluding bitter taste.

In the first step of the step of obtaining the cinnamon distillate of the present invention, the distillate obtained by heating the cinnamon soaked water to 90°C to cool the evaporated vapor is mixed again with the cinnamon soaked water and circulating heating for 90 minutes. The reason for collecting the distillate obtained by cooling the evaporated steam while lowering the temperature to ~70℃ is that the water in the distillation extractor circulates when heated at 90℃ for the first time so that the ingredients contained in cinnamon are extracted so that it does not burn. It is collected by distilling and extracting pure cinnamon by removing other ingredients that may be mixed from the first distillate, allowing only pure distilled ingredients to be distilled in the next step, and then heating at low temperature (60~70℃) in the next step. The distillate will be able to extract up to 70-80% of the ingredients contained in cinnamon without destroying the pure taste, aroma, and active ingredients of cinnamon.

The reason for collecting the distillate of steam equivalent to 15% of the volume of the original cinnamon roots evaporated until 85% of the volume of the original cinnamon roots is collected is that the distillate equivalent to 15% of the total volume contains the most flavor and taste of cinnamon. This is because the fragrance is well preserved and 70-80% of the active ingredients of cinnamon are dissolved as it is.

The reason for circulating heating again at 90℃ is to allow the active ingredients of cinnamon to collect at the top of the remaining cinnamon soaked water and to evaporate easily by circulating heating at high temperature in order to further extract the active ingredients still remaining in the cinnamon soaked water. .

In this state, the cinnamon soaked water is heated again at low temperature (60~70℃) to more effectively distill and collect the remaining active ingredients of cinnamon.

The extractor used in the present invention is an extractor that is currently distributed and used on the market, and uses an extractor that has a cooling means and a circulation function while having a drain function, but an extractor that is heated and evaporated at a low temperature without pressure is preferred.

As an example, it is provided as Utility Model Registration No. 0198572.

In this way, a final cinnamon distillate is prepared by mixing only the collected first and second collection solutions in the order of distillate circulation heating, distillate primary collection, distillate circulation heating, and distillate secondary collection.

And, after the second collection of distillate, only water without the active ingredient of cinnamon remains in the cinnamon soaked water remaining in the container, which is not drained to the outside and is not used, so the low-temperature distillation extraction method of cinnamon of the present invention is heated in a conventional high temperature solvent. Therefore, compared to the method of using all the cinnamon extract directly extracted in the container, it has the effect of having a superior concentration of active ingredients, and the cinnamon extract in the conventional extractor container contains by-products that are separated from the cinnamon, making it turbid. It is possible to maximize the extraction of cinnamon active ingredients and taste and aroma while preventing foreign substances from being contained. In addition, the method of obtaining a cinnamon distillate of the present invention can preserve pure cinnamon ingredients without impurities and taste and aroma, and the active ingredients, taste and aroma are destroyed or impurities may be mixed by directly extracting cinnamon from an existing high-temperature solvent. It can greatly improve the problem of having to mix large amounts of cinnamon to give the cinnamon taste and aroma.

In addition, by mixing only a small amount of the cinnamon distillate with the maximized active ingredient in the honey that has been removed from moisture in the final step of the present invention, the honey does not stick to the pouch so that it can be easily squeezed and eaten. You can make honey products that you can easily eat while carrying.

In addition, the present invention is blended with honey from which moisture is removed from the cinnamon with the maximum active ingredient, so it is easy to eat and has excellent aroma that cannot be found in conventional honey products, and it is easy to carry without looking for water after eating honey. You can provide honey products that you can taste.

The honey product manufactured according to the manufacturing method of the present invention has the effect of maximizing the taste and aroma of honey by removing the moisture of the honey by indirect heat at low temperature to further highlight the efficacy of honey and to emit aroma by cinnamon. There is.

The cinnamon distillate manufacturing method of the present invention has the effect of collecting only the extract that can maximize the extraction of cinnamon active ingredients and taste and aroma compared to the cinnamon hot water extract, so when mixing with honey, the taste and aroma of cinnamon In addition to being able to produce pure cinnamon without any impurities, it has the effect of preserving taste and aroma, and it is a conventional honey product by manufacturing honey obtained by mixing this pure extract cinnamon distillate with honey from which moisture has been removed. It is easy to eat in a pouch that can not be found in the world, has excellent scent, and does not find water after eating honey, so that it is possible to provide a honey product that can be tasted anytime, anywhere while carrying.

1 is a view showing the steps of the manufacturing method of the present invention.

Hereinafter, it will be described in detail by the preferred embodiment of the present invention.

The following examples are for illustrative purposes only, and it is obvious to those of ordinary skill in the art that the scope of the present invention is not limited to these examples.

[Example]

A jar is provided in the heating tank and water is filled around the jar, and then honey is added to the jar and heated at 40-60℃ for 1 hour to prepare honey from which moisture has been removed. If honey is bathed in a jar, it neutralizes heavy metals and removes impurities. As the nutrients are not destroyed by bathing at low temperatures, it is possible to effectively remove moisture in the honey while maintaining the unique ingredients of honey. You can get this highly concentrated honey.

Prepare chopped cinnamon so that cinnamon can be distilled out.

The distillate obtained by placing the chopped cinnamon and water in a 1: 1 weight ratio in a distillation extractor container, heating the temperature of the temperature controller to 90°C, evaporating, and cooling the steam passing through the steam discharge pipe installed at the top of the container through a cooling means. Mix it again with cinnamon soaked water and heat it for 90 minutes.

As the distillate is heated by circulation, other ingredients that may be mixed in the first distillate are removed, and only pure cinnamon ingredients can be distilled in the next step.

Then, the distillate obtained by heating the cinnamon soaked water to 85% of the initial volume of the cinnamon soaked water and evaporating it to evaporate the steam passing through the steam discharge pipe installed on the top of the container through a cooling means. Are collected at the reception desk first.

In the collected primary distillate, the taste and aroma of cinnamon are best preserved, and about 70 to 80% of the active ingredients of cinnamon are dissolved.

Then, the cinnamon soaked water is heated to 90°C and evaporated to cool the steam passing through the steam discharge pipe installed at the top of the container through a cooling means so that the obtained distillate is mixed with the cinnamon soaked water again and circulated for 60 minutes.

By circulating heating at a higher temperature than when collecting the distillate, the active ingredients of cinnamon still remaining in the cinnamon soaked water can be further extracted, and the active ingredients of cinnamon are collected at the top of the cinnamon soaked water, so that pure cinnamon in the next step of low temperature heating. Make it easy to collect ingredients.

Then, the distillate obtained by heating the cinnamon soaked water at 60~70℃ until the volume of the cinnamon soaked water reaches 65~75% of the initial volume of the cinnamon soaked water and cooling the steam passing through the steam discharge pipe installed at the top of the container through a cooling means. Are collected at the reception desk for the second time.

In this case, the first distillate and the second distillate are automatically mixed in the reception container.

Then, the honey from which moisture has been removed by the low-temperature water bath method and the cinnamon distillate prepared by the low-temperature distillation extraction method are mixed in a weight ratio of 90 to 95: 5 to 10 to prepare honey in which the cinnamon distillate is mixed.

The honey mixed with the cinnamon distillate thus prepared is packaged in a pouch so that it can be eaten while carrying.

The result of sensory test of 50 people showed that the honey prepared according to the above example was superior in appearance, such as taste, aroma, and color, compared to honey prepared by a conventional method and honey mixed with cinnamon powder and honey mixed with cinnamon extract. I can confirm.

incense flavor Exterior Overall preference Example 4.8 4.6 4.6 4.8 honey 2.0 3.0 3.8 2.9 Cinnamon powder mixed honey 3.2 2.8 2.8 3.0 Cinnamon Powder Extract Mixed Honey 3.0 3.0 3.4 3.2

Claims (1)

(1) removing the moisture contained in the honey by placing the jar in the heating tank and placing the honey in the inner jar of the extractor so that the water is filled around the jar and heating at 40 ~ 60 ℃ for 1 hour;
(2) circulating heating for 90 minutes by heating the distillate obtained by cooling the evaporated steam by heating the cinnamon-soaked water in a 1:1 weight ratio of minced cinnamon and water to be mixed with the cinnamon-soaked water again;
(3) collecting the distillate obtained by cooling the evaporated vapor by heating the cinnamon roots after step (2) to 85% of the initial volume of the cinnamon roots;
(4) heating the cinnamon soaked product through step (3) to 90° C. to cool the evaporated vapor so that the distillate obtained is mixed with the cinnamon soaked product again and circulating heating for 60 minutes;
(5) The distillate obtained by cooling the evaporated steam by heating the cinnamon roots after step (4) at 60 to 70°C until 65 to 75% of the initial volume of the cinnamon roots is collected. Mixing with the distillate collected in;
(6) A method for producing honey by mixing the honey obtained in step (1) and the cinnamon distillate obtained in step (5) in a ratio of 90 to 95: 5 to 10 by weight.

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