KR102581341B1 - Manufacturing method of vegetable puree using water solution containing fermented herbal medicine - Google Patents

Abstract

The present invention relates to a method for manufacturing vegetable puree using a water solution containing a herbal medicine fermentation solution. More specifically, the herbal medicine fermentation solution manufacturing step of preparing the herbal medicine fermentation solution, and the herbal medicine fermentation solution prepared through the herbal medicine fermentation solution preparation step, purified water and salt. and a numerical solution preparation step of mixing vinegar, a numerical solution preparation step of immersing the vegetable mixture in the numerical solution prepared through the numerical solution preparation step, a heating step of mixing and heating purified water with the vegetable mixture quantified through the numerical solution step, and the above. It consists of a grinding step in which the heated mixture is pulverized through a heating step.
The vegetable puree produced through the above process is not only rich in various nutrients, but also has excellent palatability. Since it is manufactured by digesting the vegetable mixture, it has low residual pesticides and impurities and the digestion and absorption rate is significantly improved in the body. It reduces waste, protects the mucous membrane of the stomach and intestines, improves the growth of lactic acid bacteria in the intestines, and purifies intercellular vaginal fluid.

Description

Method for manufacturing vegetable puree using water solution containing fermented herbal medicine {MANUFACTURING METHOD OF VEGETABLE PUREE USING WATER SOLUTION CONTAINING FERMENTED HERBAL MEDICINE}

The present invention relates to a method for manufacturing vegetable puree using a soaking solution containing herbal medicine fermentation liquid. More specifically, it is not only rich in various nutrients but also has excellent palatability, and is manufactured by soaking a vegetable mixture. Because it has a low content of residual pesticides or impurities and significantly improves the digestion and absorption rate, it reduces waste in the body, protects the stomach and intestinal mucosa, improves the intestinal growth of lactic acid bacteria, and purifies intercellular vaginal fluid. It relates to a method of manufacturing vegetable puree using the water solution contained therein.

Existing vegetables and fruits had problems such as inconvenient storage, low long-term storage, and lowered marketability due to damage to the product due to external forces applied during distribution. During the processing process, peeling, cutting, core, and When manufactured through processing such as splitting, there was a problem in that storability and stability were significantly reduced compared to the raw material state due to softening due to tissue damage and microbial contamination, proliferation, and browning due to exposure of the cut surface to air.

Puree has been a method of storing fruits and vegetables for a long time. It is manufactured through the process of crushing fruits or vegetables, heating the juice and pulp of the fruits or vegetables, and then storing them in a storage container.

The puree stored in an airtight container through the above process is widely used as a food ingredient added to various foods. Recently, eating habits have changed due to improvements in income and living standards, and the taste, aroma, and color of food have changed due to the changed eating habits. As interest in health increases, as well as changes in eating habits, various processed foods using fruits and vegetables are being developed, especially purees using various ingredients to improve palatability, storability, convenience, and simplicity. is being developed.

Meanwhile, in the past, there was a problem of detecting a large amount of pesticide residues in vegetables or fruits due to pesticide spraying during the process of growing vegetables or fruits, and when vegetables or fruits were simply crushed and consumed in the form of puree, the type of vegetables or fruits Accordingly, there was a problem in that the absorption rate in the body was not high, and the rate of conversion to waste in the body increased.

Korean Patent Publication No. 10-2009-0122246 (2009.11.26.) Korean Patent Registration No. 10-0971402 (2010.07.14.)

The purpose of the present invention is that it is not only rich in various nutrients, but also has excellent palatability, and because it is manufactured by digesting the vegetable mixture, the content of residual pesticides or impurities is low and the digestion and absorption rate is significantly improved, thereby reducing waste in the body. To provide a method of manufacturing vegetable puree using a water solution containing fermented herbal medicine, which protects the mucous membrane of the stomach and intestines, improves the intestinal growth of lactic acid bacteria, and purifies intercellular vaginal fluid.

The purpose of the present invention is to prepare a herbal medicine fermentation liquid, a numerical solution manufacturing step of mixing purified water, salt and vinegar with the herbal medicine fermentation liquid prepared through the herbal medicine fermentation liquid manufacturing step, and a numerical solution manufacturing step of mixing the herbal medicine fermentation liquid prepared through the numerical solution manufacturing step. It consists of a numerical step of immersing the vegetable mixture in a solution, a heating step of mixing purified water with the vegetable mixture soaked through the numerical step and heating it, and a pulverizing step of pulverizing the mixture heated through the heating step, the vegetable mixture This is achieved by providing a method for manufacturing vegetable puree using a numerical solution containing a herbal medicine fermentation liquid, which is characterized by being composed of apples, cabbage, and sweet pumpkin.

According to a preferred feature of the present invention, the herbal medicine fermentation liquid manufacturing step is prepared by mixing the herbal medicine mixture in purified water, boiling it, inoculating it with lactic acid bacteria, and fermenting at a temperature of 25 to 30 ° C. for 23 to 25 hours.

According to a more preferred feature of the present invention, the herbal medicine mixture is composed of mountain sands, sour grains, and malt.

According to a more preferred feature of the present invention, the lactic acid bacteria are one or more selected from the group consisting of Lactobacillus plantarum, Lactobacillus bulgaricus, Lactobacillus casei, Streptococcus thermophilus, Cremoris bacteria, Acetic acid bacteria, and Bifidus bacteria. It is said to be done.

According to an even more preferred feature of the present invention, the water solution preparation step is comprised of 100 parts by weight of purified water, 2.5 to 3.5 parts by weight of herbal medicine fermentation liquid, 0.3 to 0.5 parts by weight of salt, and 1.5 to 2 parts by weight of vinegar.

According to an even more preferred feature of the present invention, the numerical step is carried out at a temperature of 20 to 25° C. for 25 to 35 minutes.

According to an even more preferred feature of the present invention, the heating step is achieved by mixing 50 to 100 parts by weight of purified water with 100 parts by weight of the vegetable mixture measured through the numerical step and heating at a temperature of 90 to 100° C. for 50 to 70 minutes. Let's do it.

The method for producing vegetable puree using a water solution containing fermented herbal medicine according to the present invention is not only rich in various nutrients, but also has excellent palatability. Since it is manufactured by watering the vegetable mixture, the content of residual pesticides or impurities is low. The low digestion and absorption rate is significantly improved, showing excellent effects in reducing waste in the body, protecting the mucous membrane of the stomach and intestines, improving the intestinal growth of lactic acid bacteria, and providing vegetable puree that purifies intercellular vaginal fluid.

Figure 1 is a flowchart showing a method of manufacturing vegetable puree using a numerical solution containing herbal medicine fermentation liquid according to the present invention.

Below, preferred embodiments of the present invention and the physical properties of each component are described in detail, but are intended to be described in detail so that those skilled in the art can easily practice the invention. This does not mean that the technical idea and scope of the present invention are limited.

The method for producing vegetable puree using a water solution containing a herbal medicine fermentation solution according to the present invention includes the herbal medicine fermentation solution manufacturing step (S101) of preparing the herbal medicine fermentation solution, purified water, and salt in the herbal medicine fermentation solution prepared through the herbal medicine fermentation solution preparation step (S101). and a numerical solution preparation step of mixing vinegar (S103), a numerical solution preparation step (S105) of immersing the vegetable mixture in the numerical solution prepared through the numerical solution preparation step (S103), and vegetables numerically measured through the numerical solution step (S105). It consists of a heating step (S107) of mixing purified water into the mixture and heating it, and a pulverizing step (S109) of pulverizing the mixture heated through the heating step (S107).

The herbal medicine fermentation liquid preparation step (S101) is a step of fermenting herbal medicines to produce a fermentation broth. It is prepared by mixing the herbal medicine mixture in purified water, decocting it, inoculating it with lactic acid bacteria, and fermenting it at a temperature of 25 to 30 ° C. for 23 to 25 hours. , More specifically, after mixing 0.6 to 0.8 parts by weight of the herbal medicine mixture with 100 parts by weight of purified water and decanting, 0.01 to 0.1 parts by weight of lactic acid bacteria were inoculated based on 100 parts by weight of the decocted mixture and incubated at a temperature of 25 to 30 ℃ for 23 to 25 hours. This is done through the fermentation process.

The herbal medicine fermentation liquid produced through the above process not only releases various nutrients and pharmacological ingredients contained in the herbal medicine, but also improves the absorption rate of various nutritional and pharmacological ingredients in the body.

At this time, the herbal medicine mixture consists of mountain lions, sour grains, and malt, and it is most preferable that the mountain lions, sour grains, and malt are mixed at a weight ratio of 1:1:1.

The hawthorn is a medicinal herb made from dried ripe fruits of hawthorn and other plants of the Rosaceae family. It contains sugars and flavonoids in addition to citric acid and crataegolic acid, and has antioxidant effects in a transient focal cerebral ischemia model as a pharmacological action. It not only has a neuroprotective effect based on , but also has effects such as lowering blood pressure by increasing blood flow in the coronary arteries, suppressing the increase in lipids and body fat, and improving hyperlipidemia.

In addition, the above-mentioned new grain is an herbal medicine manufactured by mixing wheat flour and bran with red bean powder, apricot, banjung, cheongho juice, changja juice, and yamsam juice, wrapping it with straw, gunny bag, or hemp leaf, and fermenting it to improve the digestion of food. , It plays a role in clearing away accumulated body mass and has the effect of keeping the spleen healthy.

In addition, the above-mentioned malt is sprouted barley called barley. The undried one is called green malt and the dried one is called dried malt. It improves digestive disorders caused by stomach weakness and has pharmacological properties such as promoting digestion and lowering blood sugar levels. It shows effective efficacy.

In addition, the lactic acid bacteria are preferably composed of one or more selected from the group consisting of Lactobacillus plantarum, Lactobacillus bulgaricus, Lactobacillus casei, Streptococcus thermophilus, Cremoris bacteria, Acetic acid bacteria, and Bifidobacteria. If the amount of lactic acid bacteria composed of the above ingredients is less than 0.01 part by weight, fermentation proceeds too slowly, and if the amount of lactic acid bacteria added exceeds 0.1 part by weight, too much lactic acid bacteria are added, which is undesirable in terms of manufacturing cost.

In addition, if the fermentation temperature is less than 25°C or the fermentation time is less than 23 hours, the efficiency of the fermentation process decreases, and if the fermentation temperature exceeds 30°C or the fermentation time exceeds 25 hours, the lactic acid bacteria die and anaerobic fermentation occurs. If the fermentation progresses or the fermentation progresses too much, the preference of the vegetable puree may decrease.

The numerical solution preparation step (S103) is a step of mixing purified water, salt, and vinegar with the herbal medicine fermentation solution prepared through the herbal medicine fermentation solution preparation step (S101), 100 parts by weight of purified water, and the herbal medicine fermentation solution preparation step (S101). It is preferably made by mixing 2.5 to 3.5 parts by weight of the prepared herbal medicine fermentation liquid, 0.3 to 0.5 parts by weight of salt, and 1.5 to 2 parts by weight of vinegar.

The numerical solution consisting of the above ingredients not only improves the body's absorption rate of nutrients contained in the vegetable mixture through an additional fermentation process by infiltrating the herbal medicine fermentation liquid into the vegetable mixture when the vegetable mixture is immersed in the numerical stage, but also provides pharmacological properties. It ensures that effective purees are provided and serves to remove pesticide residues or impurities from vegetable mixtures.

The numerical step (S105) is a step of immersing the vegetable mixture in the numerical solution prepared through the numerical solution preparation step (S103) to quantify the numerical value. The vegetable mixture is added to the numerical solution prepared through the numerical solution preparation step (S103). It consists of immersing and soaking at a temperature of 20 to 25°C for 25 to 35 minutes.

In Oriental medicine, shedding refers to the process of processing natural substances such as plants, animals, and minerals to use them as medicine. Various methods are used, such as dividing bulky substances, softening hard substances, and removing toxic substances. This method is also used to increase treatment effectiveness or create new effects.

Through the numerical step (S105) performed during the above temperature and time, the herbal medicine fermentation liquid components penetrate into the vegetable mixture and an additional fermentation process occurs, improving the body absorption rate of the nutrients contained in the vegetable mixture and imparting pharmacological efficacy, Residual pesticides or impurities contained in the vegetable mixture are removed.

At this time, if the temperature of the numerical step (S105) is less than 20°C or the immersion time in the numerical step (S105) is less than 25 minutes, the above effect is minimal, and the temperature of the numerical step (S105) is less than 25°C. If the soaking time exceeds 35 minutes, the herbal medicine fermentation liquid will sufficiently penetrate into the vegetable mixture, and the hydration process will continue even after the residual pesticides or impurities in the vegetable mixture are removed, which is desirable in terms of manufacturing process efficiency. can't do it

At this time, the vegetable mixture is composed of apples, cabbage, and sweet pumpkin, and is preferably composed of 100 parts by weight of apple, 90 to 110 parts by weight of cabbage, and 130 to 180 parts by weight of sweet pumpkin.

In particular, the vegetable mixture consisting of the above ingredients has excellent taste and aroma, and plays a role in regulating the balance of potassium and sodium in the body. In particular, the cabbage is used to provide a puree that has the effect of protecting the mucous membranes of the stomach and intestines. It plays a role.

The heating step (S107) is a step of mixing purified water with the vegetable mixture measured through the numerical step (S105) and heating it. 50 to 100 parts by weight of purified water is added to 100 parts by weight of the vegetable mixture measured through the numerical step (S105). It consists of mixing the parts and heating them at a temperature of 90 to 100°C for 50 to 70 minutes.

Through the above process, various bacteria remaining in the vegetable mixture soaked through the soaking step (S105) are removed, and the tissue of the vegetable ingredients is broken down, so that a puree with excellent texture can be provided.

The grinding step (S109) is a step of grinding the mixture heated through the heating step (S107). The mixture heated through the heating step (S107) is put into a grinder and pulverized to provide a puree with a soft texture. This is the step to make it happen.

Hereinafter, a method for producing vegetable puree using a numerical solution containing a fermented herbal medicine liquid according to the present invention and the physical properties of the vegetable puree produced by the method will be described using examples.

<Preparation Example 1> Preparation of herbal medicine fermentation liquid

After mixing 2g of hawthorn, 2g of new grains, and 2g of malt with 8L of water and boiling, 0.05 parts by weight of lactic acid bacteria (Lactobacillus plantarum) was inoculated into 100 parts by weight of the boiled mixture and fermented at a temperature of 28℃ for 24 hours to produce a herbal medicine fermentation liquid. was manufactured.

<Preparation Example 2> Preparation of numerical solution

A numerical solution was prepared by mixing 30 mL of the herbal medicine fermentation liquid prepared through Preparation Example 1, 4.5 g of salt, and 18 g of vinegar in 1 L of purified water and stirring for 10 minutes at a speed of 150 rpm.

<Example 1>

After immersing the vegetable mixture (30 g of apple, 30 g of cabbage, and 50 g of sweet pumpkin) in the numerical solution prepared through Preparation Example 2 for 30 minutes, the immersed vegetable mixture was taken out and washed with water, and 100 parts by weight of the washed vegetable mixture and 50 parts by weight of purified water was put into a heating device and heated at a temperature of 95° C. for 60 minutes, and then pulverized using a grinder to prepare vegetable puree.

<Example 2>

Proceeding in the same manner as Example 1, vegetable puree was prepared by mixing 100 parts by weight of the washed vegetable mixture and 75 parts by weight of purified water.

<Example 3>

Proceeding in the same manner as Example 1, vegetable puree was prepared by mixing 100 parts by weight of the washed vegetable mixture and 100 parts by weight of purified water.

<Comparative Example 1>

Wash the vegetable mixture (30g of apple, 30g of cabbage, and 50g of sweet pumpkin) with water, put 100 parts by weight of the washed vegetable mixture and 50 parts by weight of purified water into a heating device, heat at a temperature of 95°C for 60 minutes, and then grind it using a grinder. Vegetable puree was prepared through a grinding process.

The taste, aroma, texture, and overall preference of the vegetable purees prepared through Examples 1 to 3 and Comparative Example 1 were measured and shown in Table 1 below.

{However, the taste, aroma, texture, and overall preference of the vegetable puree were surveyed using a 5-point scale method among 50 test subjects and expressed as average values.

5 points: very good, 4 points: excellent, 3 points: average, 2 points: bad, 1 point: very bad}

<Table 1>

As shown in Table 1, it was found that the vegetable puree prepared through Examples 1 to 3 of the present invention had significantly improved taste, aroma, texture, and overall preference compared to the vegetable puree of Comparative Example 1 prepared through a general process. You can.

Therefore, the method for producing vegetable puree using a water solution containing fermented herbal medicine according to the present invention is not only rich in various nutrients, but also has excellent palatability, and because it is manufactured by watering the vegetable mixture, there are no residual pesticides or impurities. It provides a vegetable puree with a low content and significantly improved digestion and absorption rate, which reduces waste in the body, protects the mucous membrane of the stomach and intestines, improves the growth of lactic acid bacteria in the intestines, and purifies intercellular vaginal fluid.

S101 ; Herbal medicine fermentation liquid manufacturing steps
S103 ; Numerical solution manufacturing steps
S105 ; Numerical level
S107 ; Heating step
S109 ; Grinding stage

Claims (7)

A herbal medicine fermentation liquid manufacturing step of mixing 2 g of wild sand, 2 g of sour grain, and 2 g of malt in 8 L of purified water and boiling, then inoculating Lactobacillus plantarum and fermenting at a temperature of 28°C for 24 hours to produce a fermented herbal medicine liquid;
A numerical solution preparation step of mixing 30 mL of the herbal medicine fermentation solution prepared through the herbal medicine fermentation solution preparation step, 1 L of purified water, 4.5 g of salt, and 18 g of vinegar;
A numerical step of immersing the vegetable mixture in the numerical solution prepared through the numerical solution preparation step;
A heating step of mixing 75 parts by weight of purified water with 100 parts by weight of the vegetable mixture measured through the numerical step and heating at a temperature of 95° C. for 60 minutes; and
It consists of a pulverizing step of pulverizing the mixture heated through the heating step,
A method of manufacturing vegetable puree using a solution containing herbal medicine fermentation liquid, characterized in that the vegetable mixture consists of 30g of apple, 30g of cabbage, and 50g of sweet pumpkin. delete delete delete delete delete delete