KR102214159B1 - Manufacturing method of black grandiflorum confiture and black grandiflorum confiture using the same - Google Patents

Abstract

The present invention provides a manufacturing method of black bellflower root confiture which can be consumed even by diabetic patients by reducing the time of sugar dipping and amount of sugar used in a sugar dipping process while reducing the manufacturing time to reduce the cost, and black bellflower root confiture manufactured by the method. According to the present invention, by performing freeze-drying before steaming bellflower, manufacturing efficiency can be improved by manufacturing black bellflower root confiture using only one to three sugar dipping and drying processes using black bellflower root having a porous structure.

Description

Black bellflower jeonggwa manufacturing method and black bellflower jeonggwa by the method {MANUFACTURING METHOD OF BLACK GRANDIFLORUM CONFITURE AND BLACK GRANDIFLORUM CONFITURE USING THE SAME}

The present invention relates to a method for producing black bellflower, and to a black bellflower tablet by the method, and to a method for producing black bellflower, which is excellent in taste and nutrition by steaming and drying bellflower after steaming, and to a black bellflower tablet by the method.

With the establishment of a well-being culture in daily life, interest in health has increased, and the development of health foods that can be enjoyed as favorite foods such as slices, jelly, tea, and sweet fruits in daily life by using plants such as ginseng, lotus root, and bellflower is actively being developed. It is being done.

Among them, bellflowers are used for food such as fresh vegetables, pancakes, and namul after peeling the skin from ancient times, soaking the bellflowers in water to remove the bitter taste and drying them. Bellflower is rich in fiber, contains a lot of calcium and iron, and is widely used as a medicinal herb useful for expectorant, antitussive, antipyretic, and analgesic. On the other hand, in recent years, various functional health foods have been manufactured by processing red bellflower or black bellflower by using steaming, which is steamed several times and cooked, and fermenting, filtering, and concentrating the extract obtained from such red bellflower or black bellflower.

As a prior art related to the bellflower chisel manufacturing method, the bellflower chisel of Korean Patent Publication No. 10-0418853 and a method of manufacturing the bellflower chisel and a method of manufacturing the same are disclosed. The bellflower designation and manufacturing method according to the present invention is a step of washing and sorting bellflower, removing fine roots and foreign substances, and then washing two to three times with water, and a temperature of 75 to 80°C in a steaming container to which high-pressure steam is applied to the washed bellflower. Steaming for 25 minutes with a furnace, removing water from the steamed bellflower, putting the dried bellflower in a steaming container with honey, and then simmering the dried bellflower at 65-70°C for 24 hours, and honey in the steaming container. The steps of removing, adding the first sweetened bellflower and oligosaccharide solution to the steaming container, and then secondly sweetening them at 65 to 70°C, and drying them using a hot air dryer after completing the second sweetening. It is manufactured including.

The prior art bellflower tablets are inadequate to be consumed by diabetic patients due to the high sugar levels of the bellflower tablets due to the first and second sugar acupuncture, and the manufacturing efficiency is not high by performing the sugar acupuncture process and the drying process several times. On the other hand, in the manufacture of bellflower pincers, it takes a lot of time and cost to remove the skin of the bellflower raw material, and it is a situation that increases the product cost.

1. Korean Patent Publication No. 10-0418853

The present invention was conceived to solve the above-described problems, and an object of the present invention is to reduce the manufacturing time and cost, and at the same time reduce the amount of sugar used and the sugar acupuncture time during the sugar acupuncture process, so that diabetic patients can also consume it. It is to provide a manufacturing method and black bellflower jeonggwa by the method.

In addition, it is to provide a manufacturing method of black bellflower, which can secure product competitiveness by increasing the efficiency of the peeling operation of the original bellflower and reducing time and cost, and the black bellflower sweet fruit by the method.

In order to solve the above problems, the manufacturing method of black bellflower in an embodiment of the present invention includes the step of pre-treating the bellflower raw material (S11), freeze-drying the bellflower raw material (S13), and steaming the freeze-dried bellflower raw material to It may include the step of manufacturing the black bellflower (S15), the step of removing the black bellflower shell (S16), the step of sweetening the black bellflower (S17), and the step of drying the sweetened black bellflower (S19).

According to an embodiment of the present invention, in the step of gluing, a predetermined amount of black bellflower is injected into a pressurizing device filled with sugar dropping liquid, and then sugar in the pressurizing device so that the sugar dropping liquid penetrates into the space of the porous structure inside the black bellflower. It characterized in that it is made by pressing the immersion liquid.

According to the present invention as described above, by performing freeze-drying before steaming bellflower, it is possible to improve the manufacturing efficiency by producing black bellflower with only one to three sweetening and drying processes using black bellflower having a porous structure. have.

In addition, by peeling the black bellflower during the steaming process, it is possible to reduce the time and cost required for removing the skin of the original bellflower, and at the same time prevent damage to the product, thereby improving product competitiveness in terms of cost and quality.

1 is a flow chart for explaining a manufacturing method of black bell pepper according to an embodiment of the present invention.
2 is a test report of the content of irradiated ponins for the raw bellflower.
3 is a test report of the content of irradiated ponins for black bellflower according to an embodiment of the present invention.
4 is a test report of nutritional components for black bellflower according to an embodiment of the present invention.

The detailed description below is merely an example and is merely illustrating an embodiment of the present invention. In addition, the principles and concepts of the present invention are provided for the purpose of being most useful and easy to explain.

Accordingly, it is not intended to provide a detailed structure more than necessary for a basic understanding of the present invention, as well as various forms that can be implemented in the substance of the present invention by a person of ordinary skill in the art through the drawings.

In the present invention, after the raw material of bellflower is steamed into black bellflower, the black bellflower tablet is prepared through a sweetening process and a drying step. The present invention minimizes the deformation of the bellflower tissue by performing a freeze-drying process on the original bellflower material before the steaming process for manufacturing black bellflower, and at the same time, reduces the sugaring time during the sweetening process, and reducing the manufacturing time by reducing the drying process time. I can.

Freeze-drying can be accomplished by rapidly freezing the water in the tissues into small particles of ice crystals, separating the constituents of bellflower and ice, and sublimating and removing the ice in the bellflower tissue under high pressure. Freeze-drying may be performed in a freeze-vacuum dryer comprising a freezing device, a drying device, a vacuum pump, a dehydrating device, a heating device, and a control device. The control device can control the freezing temperature, heating temperature, pressure, and drying time in the freeze vacuum dryer to freeze-dry bellflower.

In the present invention, in general, the bellflowers collected from the field were described as the original product of bellflowers, and the state in which the bellflowers were steamed was described as black bellflowers.

Hereinafter, the configuration and operation of a preferred embodiment of the present invention will be described in detail with reference to the accompanying drawings.

1 is a flow chart for explaining a manufacturing method of black bell pepper according to an embodiment of the present invention.

As shown in FIG. 1, the method of manufacturing black bellflower is a step of pre-treating the bellflower raw material (S11), freeze-drying the bellflower raw material (S13), and steaming the freeze-dried bellflower raw material to produce black bellflower ( S15), the step of removing the skin (S16), the step of crushing the black bellflower (S17), and the step of drying the crushed black bellflower (S19).

1. Step of pre-treating the original bellflower (S11)

Select the original bellflower, remove soil or other foreign substances with a brush or scrubber, soak in water, and gently scrub with both hands or a washing brush to clean. The washing may be performed 3 to 5 times to remove foreign substances attached to the original bellflower. In general, in order to manufacture bellflower pincers, a peeling operation is performed with a razor or the like, and this manual peeling operation takes a lot of time and labor costs. In addition, when the shell is removed, the original product of bellflower is scratched and discarded, or the quality as a product may not be satisfied. That is, since such a bellflower raw material peel removal operation takes a lot of time to manufacture a bellflower plant, it causes an increase in cost, and there is a risk of damage to the raw material. Thus, the present invention performs the operation of removing the original bellflower shell after steaming. To this end, a sheath is formed on a predetermined part of the bellflower shell during the steaming process. Here, the steaming process may be understood as a process of producing black bellflower by steaming at least once.

2. Freeze-drying the original bellflower (S13)

The raw bellflower can be freeze-dried before steaming. The bellflower raw material may be added to a freeze drying apparatus and performed in a temperature range of -50°C to 40°C and a vacuum degree of 01mmHg to 012mmHg for 20 to 30 hours. Freeze-drying conditions can be made in a variety of process conditions depending on the quantity and condition of the bellflower raw material put into the freeze-drying device, and the bellflower raw material that has undergone the freeze-drying process is sublimated from the moisture in the tissue to form a porous structure with a predetermined porosity. Can be done.

3. Step of manufacturing black bellflower (S15)

The steaming process of steaming the freeze-dried bellflower may be performed with a predetermined steaming temperature and steaming time. While the frozen bellflower is in the steamer, the steaming temperature within the range of 40 to 85°C and the steaming time within the range of 60 to 180 minutes can be changed one or more times.

The steaming temperature, steaming time, and steaming frequency of the steaming process can be made in various process conditions so that the unique ingredients of the bellflower are not leaked out during steaming, taking into account the state of the bellflower (for example, the degree of color change). The freeze-dried bellflower tissue is heated by steam and steamed, so that the porous structure produced by freeze-drying can be maintained as it is when it is made into black bellflower. Such a porous structure allows sugar to rapidly penetrate into the bellflower during the sugar acupuncture process, thereby reducing the sugaring time and shortening the overall manufacturing time.

On the other hand, by steaming the freeze-dried bellflower and making it into black bellflower, referring to the nutrient component test report for black bellflower in FIG. 4, about 36% of saccharides are tested. Considering that the saccharides of the raw bellflower are about 12%, the saccharides of the black bellflower by the steaming process increase by about three times, thereby reducing the amount of sugar used and the sweetening time by the sweetening process. That is, in general, sugar, starch syrup, jocheong, honey, etc. during the sugar acupuncture process can cause health problems if a certain amount of sugar is consumed in diabetic patients. However, by increasing the content of sugar contained in black bellflower produced by steaming, it is possible to reduce the content of sugar caused by sugar acupuncture, so it is possible to provide bellflower tablets that can be consumed by diabetic patients.

In addition, when comparing the test report of the irradiated phonin content of the bellflower raw material of FIG. 2 and the test report of the irradiated phonin content of the black bellflower according to an embodiment of the present invention of FIG. 3, the irradiated phonin content of the raw bellflower before steaming is It can be seen that the content of irradiated ponins for black bellflower after steaming was 5.29mg/g, which increased about 7 times to 37.12mg/g. It can be seen that even through the contrast of the irradiated phonin content, the tablets made from black bellflower by steaming provide more healthy nutrients than the original bellflower.

4. Step of removing the shell (S16)

It is possible to increase the efficiency of the peeling operation by removing the bellflower peel by holding the skin of the sheath part formed on the skin during the steaming process and pulling it straight down at a time. In other words, after steaming, the peel of the bellflower raw material is easily detached to the bellflower body as if peeling the skin of a steamed sweet potato, and also, when removing the peel, damage of the bellflower original itself can be prevented.

5. Step (S17) and drying step (S19)

In the production of traditional bellflower tablets, the sugar acupuncture process is performed by controlling the heating power at a temperature of 60 to 100℃ for about 3 to 10 hours, and this sugar acupuncture process takes a long time as it usually proceeds more than four times to allow the sugar needle to penetrate into the bellflower. . In addition, the existing drying process is also carried out for 10 to 15 hours in the shade by taking out the dried bellflower, and it is carried out more than 4 times in response to the process of being dried. These existing sugar chirping and drying processes are reducing production efficiency by increasing bellflower seedling and manufacturing time.

On the other hand, in the present invention, the black bellflower produced by freeze-drying the original bellflower and then steaming it has a porous structure, so that it is possible to manufacture black bellflower tablets only with one to three sugaring and drying steps. In addition, in contrast to the process of boiling the sugar chim solution by heating it to a temperature of 60°C or higher, the sugar chim solution of the present invention penetrates into the internal tissues of the bellflower. After the sugar soaking for 8 hours, the black bellflower can be removed from the sugar soaking solution and dried in the shade for 5 to 8 hours to prepare black bellflower tablets.

Meanwhile, the sugar chirping process of the present invention can be performed by injecting a predetermined amount of black bellflower into the pressurizing device filled with sugar dropping liquid, and then pressing the sugar dropping liquid in the pressurizing device so that the sugar dropping liquid penetrates into the space within the porous structure inside the black bellflower. have. The pressurizing device may be formed in the form of a cylinder, and may be performed by applying a force to the piston with a predetermined pressure enough to penetrate into the porous structure of the black bellflower. In order to apply a force to the piston, the force may be applied to one side of the piston by hydraulic or pneumatic pressure through a compressor, or by driving a motor having a reducer. In other words, the present invention performs freeze-drying before producing black bellflower by steaming bellflower, so that the black bellflower has a larger porous structure compared to the original bellflower, so that the sugar solution penetrates into the black bellflower faster during the sweetening process, thereby improving the efficiency of the manufacturing process. You can increase it. In addition, it is possible to further increase the manufacturing efficiency by applying pressure to the black bellflower immersed in the sugar chives during the sugar acupuncture process, thereby producing a large amount of black bell pepper through a single sugar chisel process and a drying process.

In the above, the present invention has been described in detail through exemplary embodiments, but those of ordinary skill in the art to which the present invention pertains have found that various modifications can be made to the above-described embodiments without departing from the scope of the present invention. I will understand.

Therefore, the scope of the present invention is limited to the described embodiments and should not be determined, and should not be determined by the claims to be described later, but also by those equivalents to the claims.

Claims (3)

Step of pre-treating the original bellflower (S11),
Freeze-drying the original bellflower (S13),
Producing black bellflower by steaming the freeze-dried bellflower raw material at a steaming temperature within the range of 40 to 85°C and within the range of 60 to 180 minutes (S15),
Removing the black bellflower shell (S16),
Step of soaking black bellflower at a temperature of 20 to 30°C for 5 to 8 hours for the first time (S17) and
Including the step (S19) of drying the dried black bellflower,
The step of sweetening is performed by injecting a predetermined amount of black bellflower into a pressurizing device filled with sugar dropping liquid, and then pressing the sugar dropping liquid in the pressurizing device so that the sugar dropping liquid penetrates into the space of the porous structure inside the black bellflower. Black bellflower chisel making method.
delete Heukdoraji Jeonggwa manufactured according to claim 1.

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