KR102492898B1 - A method of manufacturing honey containing red beet root - Google Patents

Abstract

The present invention relates to a method for producing honey containing red beet components, comprising: a red beet juice extraction step of putting red beet roots into a blender and extracting juice at a low speed of 40 to 110 rpm; A red beet mixture composition step of adding water, sugar, and salt to the red beet juice obtained through the juice extraction step and mixing; A toxin reduction aging step of reducing toxins by aging the mixture prepared in the red beet mixing step at a low temperature; A red beet specification solution feeding step of putting the red beet mixture that has undergone the toxin reduction aging step into a specification container of the beehive and providing it to bees; and a honey harvesting step of extracting honey containing red beets from the harvested honeycomb.

Description

Manufacturing method of honey containing red beet ingredient {A method of manufacturing honey containing red beet root}

The present invention relates to a method for producing honey containing red beet components, and more specifically, after extracting red beet juice, mixing water, sugar, and salt to form a red beet mixture, and passing through a toxin reduction aging step, specifications It relates to a method for producing honey that supplies liquid to bees and harvests wheat.

More than 70% of the 100 crop species that provide 90% of the food people eat are fertilized by bees, so people live with abundant crops, including fruits, thanks to bees fertilizing pollen. can do.

Recently, the news that the population of bees is declining has been frequently reported, and it is known that the decline of honey bees has been accelerating since 1998, and in North America, the harvest of pollen-mediated crops has been reduced due to the loss of bees since 2004. It is said that it is decreasing to an unprecedented degree over the years, and in China, beekeeping has declined, and some farms have to fertilize fruit trees by hand. As a result, the decline in honey bee populations is raising awareness around the world.

Bees have been collecting honey, pollen, royal jelly, propolis, etc. from nature and using it as a material for species breeding and protection from the external environment. They provide beeswax, etc. to beekeepers, and instead receive a sap mixed with sugar and water in a ratio of about 1:1 to make a living.

In beekeeping farms, usually through winter and early spring, honey bees are provided with sugar-diluted liquid, which increases the power of bees and produces natural honey vigorously from early May to mid-June, but during the rainy season and summer, bee activity As this decreases, the bees do not have enough food, so they breed bees by feeding them with fertilizing liquid when necessary, and when winter comes after autumn, many bees die, but they survive the winter by surviving with fertilizing liquid.

While natural honey contains various micronutrients and vitamins nutritionally, fermented liquid does not contain any nutrients other than sugar, which reduces the immunity of bees, which causes honey production and pollen collection activities. is also having a negative impact.

Feeding honey bees with manure liquid causes nutritional imbalance due to lack of vitamins, proteins, and minerals, so bee colonies become weak and easily get sick. As this causes a decrease in crop production, which has a fatal impact on beekeeping as well as agricultural infrastructure, it is required to provide feed that meets the nutritional needs of bees physiologically and can increase resistance to pests of bees only by ingestion of feed there is a situation

As a prior art related to the production method of functional honey, for example, in Korean Registered Patent Registration No. 10-1567744, the result of mixing the graviola extract and the stevia extract at a weight ratio of 1: 1 to 4 and mixing the feed water The honey obtained by feeding honey bees discloses a method for producing honey having anti-diabetic, anti-allergic, immune and human preference enhancing effects, and Korean Patent Publication No. 10-2011-0098071 discloses Solsun enzyme, ganoderma lucidum Mushroom enzyme, red ginseng enzyme and morel cabbage, stone parsley, butterbur, mountain mulberry, persimmon leaf, mulberry leaf, ganghwal, pure mugwort, kudzu, pine needles, sagebrush, mugwort, shepherd's purse, deodeok, injin mugwort, mountain peony, motherwort, giraffe, baekdang tree, leek, etc. Disclosed is a method for producing native honey with improved functionality by administering one or more enzymes selected from wild grass enzymes obtained to bees.

The above technologies are mainly focused on producing functional honey, and help to solve the nutritional imbalance of bees, but the honey produced based on these specifications is flat in color, so it is difficult to attract consumers' purchasing power. there is.

Domestic Registered Patent Publication No. 10-1567744 Publication of Patent Publication No. 10-2011-0098071

In order to solve the above problems, the present invention was intended to provide a honey manufacturing method with high purchasing power by solving the nutritional imbalance of bees, improving the nutritional components of honey, and improving the color of honey.

In order to achieve the above object, the present invention includes a red beet juice extraction step of putting the roots of red beets into a blender and extracting juice at a low speed rotation of 40 to 110 rpm; A red beet mixture composition step of adding water, sugar, and salt to the red beet juice obtained through the juice extraction step and mixing; A toxin reduction aging step of reducing toxins by aging the mixture prepared in the red beet mixing step at a low temperature; A red beet specification solution feeding step of putting the red beet mixture that has undergone the toxin reduction aging step into a specification container of the beehive and providing it to bees; And a honey harvesting step of extracting honey containing red beets from the harvested honeycomb; characterized in that it is included.

The method for producing honey containing red beet components according to the present invention configured as described above solves the nutritional imbalance of bees by the red beet specification solution, improves the health of bees, contains many components beneficial to health, and has a colorful color. By complementing the tasteless red beet with the sweetness of honey, it helps consumers' health and promotes the consumption of colorful honey, which has the effect of increasing the income of beekeepers.

1 is a manufacturing step diagram of honey according to the present invention
2 is a photograph of a red bit
Figure 3 is a color comparison photograph of honey, acacia honey, and chestnut honey containing the red beet component prepared according to the manufacturing method of the present invention

Hereinafter, a method for producing honey containing a red beet component according to the present invention will be described in detail.

Figure 1 is a step diagram of honey production according to the present invention, Figure 2 is a photograph of red beets, Figure 3 is a color comparison of honey, acacia honey, and chestnut honey containing red beet components prepared according to the manufacturing method of the present invention It is a picture.

The inventor of the present invention complements the nutritional imbalance of honey bee feeding liquid, which is composed of sugar as the main component, contains a lot of beneficial ingredients, and the color is colorful but the taste is not enough for people's taste by supplementing the sweetness of honey with mutual synergy. While looking for food that could be effective, he found red beets as the target.

Red beet belongs to the Goat family, and is a biennial herb that takes about 14 to 16 months to obtain seeds after flowering. It is known as a suitable environment for growth, and it is one of the four representative vegetables of Western vegetables: beetroot, paprika, broccoli, and celery. It is a food that is not to the taste of many people. Red beet belongs to a species similar to sugar beet, but sugar beet is similar to normal radish in its external shape and internal color, and has a sugar content of about 15 to 20 brix, but red beet is round as shown in the photo in Figure 2 and the external color is earthy However, the inside is dark pink in color and its shape is different from sugar beet, and although the sugar content is only less than 10 brix, it contains much more useful ingredients than sugar beet.

In Korea, it is said that sugar beet test cultivation began in Jeju Island for the first time in 1906, and sugar beet test cultivation was successful in 2013 at the Rural Development Administration Global Warming Response Agricultural Research Center. Although red beets have not reached this point, since they were first introduced to Jeju Island in the 1930s, the growing environment is suitable, and Jeju Island currently produces 40.3% of domestic red beet shipments. .

Red beet, also called red radish, is a vegetable rich in natural minerals and vitamins such as vitamin A, vitamin C, phosphorus, carotene, folic acid, and retinol. Rich in vitamins and minerals, it promotes the recovery of damaged skin, such as skin beauty, and beta-cyanine, an antioxidant component that gives red beets a red color, is an antioxidant that suppresses active oxygen, preventing cell oxidation, preventing disease, and carcinogenesis. It inhibits the production of sexual substances, and the betaine component contained in it prevents blood clots from accumulating in blood vessels, and nitrates temporarily expand blood vessels in the body and increase blood flow to lower blood pressure, and are also effective for symptoms of anemia. Iron helps in red blood cell production and blood control to prevent and alleviate anemia.

The inventor of the present invention prepared a red beet specification solution in the spring of 2020 using red beets harvested in the fall of 2019 to produce honey containing red beet components as shown in the photo of FIG.

The method for producing honey containing red beet components includes a red beet juice extraction step, a red beet mixture composition step, a toxin reduction aging step, a feeding liquid bee feeding step, and a honey extraction step. to explain about

<Red beet juice extraction step>

In the red beet juice step, clean the roots of fresh red beets, peel them, cut them into appropriate sizes, put them in a juicer or blender, and extract them in a liquid state at a low speed of 40 to 110 rpm. A juicer is a device that separates and discharges liquid juice and residue through the side when raw materials are put into a container and driven. When extracting juice using a blender, the solids may be discharged, so it is necessary to remove the solids by filtering using a cloth. Rotating the juicer or blender at a low speed of 40 to 110 rpm is to prevent the red beet nutrients from being destroyed.

<Red beet mixture composition step>

In the red beet mixture composition step, water, sugar, red beet juice and salt are mixed in a mixing container at a weight ratio of 100: 100: 10: 1 and stirred well to form a red beet mixture. Sugar is basically mixed with the specification solution It is a material that becomes an energy source for bees, and red beets contain various nutrients, but contain oxalic acid and are slightly toxic, so about 1/10 of the weight of sugar is added. Side effects may occur due to strong toxicity, and if it is less than 1/10 of its weight, the nutrients become insignificant, the color of honey becomes pale, and if the salt in the specification solution is insufficient, bees are prone to diseases such as plaster disease, Mix about 1/10 the weight of red beet juice. If the salt component is more or less than this, the preference of the specification solution may decrease.

<Toxin reduction aging stage>

The toxin reduction aging step is a step of aging the prepared red beet mixture at a low temperature to reduce toxins, and is a process of storing the red beet mixture in a low temperature storage at 8 ° C to 12 ° C for 7 to 10 days. Oxalic acid is a component found in various plants such as spinach, cabbage, broccoli, parsley, and bamboo shoots, and its molecular structure is the simplest dicarboxylic acid in which two carboxy groups -COOH are combined. About 15mg ~ 20mg is usually excreted in the urine of the day, and it is said to be the cause of diabetes and liver disease. In unstable conditions such as cutting or pressing for juice extraction, the amount of formic acid, which has a highly toxic aldehyde group inherent in red beets, increases, and when ripened, formic acid is slowly oxidized to become a stable carboxylic acid, reducing toxicity. do. When the temperature of the aging process is lower than 8℃, the aging period increases, and the aging effect decreases. Therefore, it is preferable to age the red beet mixture at a temperature of 8 ° C to 12 ° C. The aging period is preferably made from 7 to 10 days, and if the temperature is low, it is longer, if the temperature is high, it is better to shorten it. When the toxin reduction aging step is completed, the color becomes darker than before aging, and the red beet specification liquid that is fed to bees is completed.

<Feeding step of red beet specifications>

The red beet bee feeding step is a step in which the red beet specification liquid manufactured through the toxin reduction aging step is put into the feeder of the hive and provided to the bees. Fill the feeder of the hive, and it is desirable to fill the feeder every day to increase the freshness of the food. Bees collect nectar from various flowers and nectar from fermenting liquid and store the nectar in the hive, which is called consumption.

<Honey gathering stage>

The honey harvesting step is a step in which honey is harvested using centrifugal force by putting the honey-filled consumption into a chamfer, and red beet honey can be harvested using a variety of well-known chamfers.

3 is a photograph of honey containing honey 100, acacia honey 200, and chestnut honey 300 containing red beet components according to the present invention.

The present invention configured as described above solves the nutritional imbalance of bees by the red beet specification solution, improves the health of bees, and complements red beets, which are colorful but tasteless, with the sweetness of honey. It helps consumers' health and promotes the consumption of colorful honey, which has the effect of increasing the income of beekeepers.

S10: Red beet juice step S20: Red beet mixture composition step
S30: toxin reduction ripening step S40: red beet specification solution feeding step
S50: Honey harvesting step 100: Honey containing red beet ingredients
200: acacia honey 300: chestnut honey

Claims (3)

A red beet juice extraction step of putting the roots of red beets in a blender and extracting juice at a low speed of 40 to 110 rpm;
A red beet mixture composition step of adding water, sugar, and salt to the red beet juice obtained through the juice extraction step and mixing;
A toxin reduction aging step of reducing toxins by aging the mixture prepared in the red beet mixing step at a low temperature;
A red beet specification solution feeding step of putting the red beet mixture that has undergone the toxin reduction aging step into a specification container of the beehive and providing it to bees; and
Honey harvesting step of extracting honey containing red beets from the harvested honeycomb; honey manufacturing method containing red beet ingredients, characterized in that it is included. According to claim 1,
In the red beet mixture composition step, water, sugar, red beet juice and salt are mixed in a weight ratio of 100: 100: 10: 1 honey manufacturing method containing red beet components. According to claim 1,
The toxin reduction aging step is performed for 7 to 10 days in a low-temperature storage at 8 ° C to 12 ° C, and through aging, formic acid with a toxic aldehyde group inherent in red beets is slowly oxidized to become a stable carboxylic acid, reducing toxicity Method for producing honey containing red beet ingredients.

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