KR102629688B1 - Roasting method for the preparation of the extract of the macmundong - Google Patents

Abstract

The present invention includes the steps of washing the maekmun sinus; Roasting the washed maekmundong; Step of primary filtration of roasted Macmundong; Concentrating the first filtered Macmundong; Secondary filtration of the concentrated Macmundong; And a step of packaging the secondary filtered Macmundong, wherein the roasting step includes a cylindrical drum laid down with an inner space and an input and output portion communicating therewith, and a shaft fixedly mounted at the center of the space of the drum. and a cylindrical support that is rotatably mounted on the shaft in a form surrounding the shaft, a rotational drive unit that transmits rotational power to the support, and m (where m is an integer of 2 or more) spaced at equal intervals on the support. m x n roasting heads arranged in n (where n is an integer of 2 or more) rows along the longitudinal direction of the support, a head driving unit that causes each roasting head to rise and fall when the support rotates, and This relates to a roasting method for producing the essence of Macmundong, which improves the user's preference because it improves edibility and makes it easy to consume by implementing the use of a roasting machine consisting of a heat source supply unit that supplies heat source into the space of the drum.

Description

Roasting method for producing the essence of Macmundong {ROASTING METHOD FOR THE PREPARATION OF THE EXTRACT OF THE MACMUNDONG}

The present invention relates to a roasting method for producing the essence of Macmundong, which allows the production of the essence of Macmundong through processes such as roasting and primary and secondary filtration.

Macmundong is a perennial plant of the lily family and includes Liriope platyphylla WANG et TANG, Mondo japonicavar.umbrosus MAXIM., and Liriope spicata LOUR. In spring, the elongated, oval-shaped root fruit that hangs on the root is collected, the hard pith penetrating the center is removed, and dried well in the sun before use. In oriental medicine, it has antioxidant properties, promotes blood flow in the coronary arteries, improves the contractility of the heart muscle, and enhances immunity. As its efficacy has become known, it is being used as a herbal medicine. Macmundong is cultivated for medicinal purposes in East Asian countries such as Korea, China, and Japan.

Technologies related to the essence (extract) using such Macmundong or compositions containing it or their manufacturing methods include:

Republic of Korea Patent Publication No. 10-2002-0036816 (published on May 16, 2002, hereinafter referred to as ‘Document 1’) presents 『Macmundong extract with anti-diabetic effect』,

Document 1 is a natural product of MacMoondong, which has excellent diabetes prevention, blood sugar lowering, and insulin-secreting active ingredients (spicatoside B among steroid saponins) obtained through a boiling water extraction method, eliminating concerns about side effects, toxicity, etc. In addition to overcoming the limitations of existing anti-diabetic drugs, it can be appropriately applied to various foods, beverages, teas, and alcoholic beverages so that the general public can consume them more easily in their daily lives, thereby providing new physiological activity for the prevention and treatment of diabetes. This is a technology related to extracts of MacMoondong with anti-diabetic effects that aim to obtain benefits such as providing substances as well as increasing the scope of use, value, and added value of MacMoonDong.

As another technology, Republic of Korea Patent Registration No. 10-1152170 (registered on May 25, 2012, hereinafter referred to as ‘Document 2’) ‘Method for manufacturing Macmundong beverage through roasting’ is presented,

Document 2 is a step of removing foreign substances from the valvular sinus tendon muscle; A roasting step of roasting the Macmundong tendon root from which the foreign substances have been removed at 100 to 210° C. for 5 to 20 minutes; Mixing the roasted dried roots of Maekmundong with water and performing hot water extraction to produce a hot water extract; A filtration step of filtering the hot water extract to remove solid residue; And adjusting the concentration of the Macmundong beverage by adjusting the final solid content; roasting the dried roots of Macmundong under specific temperature conditions, extracting the roasted dried roots of McMoondong with hot water, and then undergoing filtration and concentration adjustment processes. This is a technology related to the manufacturing method of beverages.

Document 1. Republic of Korea Patent Publication No. 10-2002-0036816 (published May 16, 2002) Document 2. Republic of Korea Patent Registration No. 10-1152170 (registered on May 25, 2012)

The purpose of the present invention is to provide a roasting method for producing Macmundong essence that is easy to consume, as well as improving the edibility by filling it in stick-shaped packaging while making it possible to manufacture Macmundong essence.

In order to solve the above-mentioned problems, the roasting method for producing the essence of Macmundong according to the present invention is,

Step of washing the macula;

Roasting the washed maekmundong;

Step of primary filtration of roasted Macmundong;

Concentrating the first filtered Macmundong;

Secondary filtration of the concentrated Macmundong; and

Packaging the secondary filtered Macmundong;

Includes,

The roasting step includes a cylindrical drum laid down with an internal space and an inlet and outlet communicating therewith, a shaft fixedly mounted at the center of the space of the drum, and rotatably mounted on the shaft in a form surrounding the shaft. A cylindrical support, a rotational drive unit that transmits rotational power to the support, and n (where n is an integer of 2 or more) units at equal intervals along the longitudinal direction of the support. is an integer) Roasting consisting of m It is characterized by the use of energy.

The roasting method for producing the essence of Macmundong according to the present invention,

It has the effect of improving the user's preference because it improves edibility and makes it easier to consume.

Figure 1 is a side cross-sectional view showing the roasting machine in the roasting method for producing the essence of Maengmundong according to the present invention;
Figure 2 is a partially enlarged configuration diagram of Figure 1;
Figure 3 is a front cross-sectional view showing the roasting machine in the roasting method for producing the essence of Maengmundong according to the present invention;
Figures 4 and 5 are partially enlarged configuration diagrams of Figure 3;
Figure 6 is a configuration diagram showing the recess structure and subhead of the roasting head, etc.;
Figures 7 and 8 are diagrams showing the linear reciprocating motion structure of the subhead.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the attached drawings.

Prior to this, the terms or words used in this specification and claims should not be construed as limited to their usual or dictionary meanings, and the inventor should appropriately define the concept of terms in order to explain his or her invention in the best way. It must be interpreted as meaning and concept consistent with the technical idea of the present invention based on the principle of definability. Accordingly, the embodiments described in this specification and the configurations shown in the drawings are only one of the most preferred embodiments of the present invention and do not represent the entire technical idea of the present invention, so various equivalents that can replace them at the time of filing the present application It should be understood that variations and variations may exist.

The roasting method for producing the essence of Macmundong according to the present invention is

Step of washing the macula;

Roasting the washed maekmundong;

Step of primary filtration of roasted Macmundong;

Concentrating the first filtered Macmundong;

Secondary filtration of the concentrated Macmundong; and

Packaging the secondary filtered Macmundong;

It is made including.

Here, in the washing step, the washing step can be done manually using water such as groundwater, washing using a separate washing water ejector, or washing after being immersed in a separate washing water tank.

In the roasting step, the product is placed in a roasting machine 100 to be described later and roasted. At this time, the extraction and sterilization temperature is 95°C or higher, and the extraction and sterilization time is set to approximately 4 hours or more.

And in the first and second filtration steps, the filtration filter has a pressure of 0.1 to 0.3 MPa or less and a filter size of 10 μm or less.

And in the concentration step, it is concentrated to 20 brix or more.

In the packaging step, the product is filled into stick-shaped packaging and sealed by ultrasonic bonding at the entrance. The packaging paper packaged in this way undergoes a separate packaging inspection, is packaged in bundles for each unit, and then stored and shipped.

In the present invention, a roasting machine 100 is designed and used so that an optimal roasting process can be performed in the roasting step when producing Macmundong essence.

As shown in Figures 1 to 8, the roasting machine 100

A lying cylindrical drum (10) having an internal space (11) and an inlet (12) and an outlet (13) communicating therewith,

A shaft (20) fixedly mounted at the center of the space (11) of the drum (10),

A cylindrical support body (30) rotatably mounted on the shaft (20) in a form that surrounds the shaft (20),

A rotational drive unit 40 that transmits rotational power to the support 30,

M x n roasting heads (where n is an integer of 2 or more) arranged at equal intervals on the support 30 in n (however, n is an integer of 2 or more) rows along the longitudinal direction of the support 30 (where m is an integer of 2 or more) 50),

A head driving unit 60 that causes each roasting head 50 to rise and fall when the support 30 rotates, and

A heat source supply unit 70 that supplies a heat source into the space 11 of the drum 10.

It is made including.

Here, as shown in FIGS. 1 to 3, the drum 10 is made of a hollow and lying cylindrical structure, and in particular, the input portion 12 is disposed on the upper side, and the output portion 13 is disposed on the lower side. is placed. At this time, it is obvious that separate opening and closing doors are provided in the input unit 12 and the outlet unit 13. In addition, the draw-out portion 13 may be disposed on the side of the drum 10 in addition to the lower side.

And as shown in FIGS. 1 to 3, the shaft 20 is fixedly mounted on the front and rear ends of the space 11 of the drum 10, so that it has a non-rotating shaft structure.

And as shown in Figures 2 and 3, the support body 30 is rotatably mounted on the shaft 20 in a form that surrounds the shaft 20, and has a hollow cylindrical structure. In particular, the support body 30 has a hollow cylindrical structure. Three or more idle rollers 31 are provided at the periphery, and these idle rollers 31 are in close contact with the outer periphery of the shaft 20, so that when the support 30 rotates, the shaft 20 is used as a reference. Stable rotational movement is possible.

And as shown in FIG. 2, the rotation drive unit 40 has a driven gear 41 axially coupled to one end of the support 30, and is engaged with the driven gear 41 and is in the space of the drum 10. A first relay gear 42 rotatably supported on the inner wall of the unit 11, and a second relay gear 43 axially coupled to the axis of the first relay gear 42 and disposed on the outer side of the drum 10. ) and a drive motor 45 having a drive gear 44 that engages with the second relay gear 43, so that the support 30 rotates when the drive motor 45 is driven. The rotation drive unit 40 of this configuration is only an example and is not limited to this, and may be modified and changed in various ways within the range that satisfies the conditions for transmitting rotational power to the support 30.

And, as shown in Figures 1 to 3, a plurality of roasting heads 50 are provided, and in particular, as described above, m are arranged on the support 30 in n rows along the longitudinal direction of the support 30, In the present invention, m is shown as 4 and n is shown as 5 throughout the drawings, but the present invention is not limited to this.

In addition, as shown in FIG. 6, the roasting head 50 is formed with a recess 51 at its end, which is recessed in a direction opposite to the rotation direction of the roasting head 50. This recess 51 is By performing the function of pumping up the veins accommodated in the space 11 of the drum 10, it helps to separate the veins from each other during roasting and to ensure that heat is evenly transmitted between the veins. Subsequently, the recess 52 may be in the shape of a shovel with the end and the inside having the same spatial structure as shown in [A] of FIG. 6, or may be in the form of a spoon with a narrow end and wide inside as shown in [B] of FIG. 6. .

Furthermore, as shown in FIG. 6, a plate-shaped or fork-shaped subhead 52 extending to both sides is formed at the middle part of the roasting head 50, and the roasting head 50 is located at the end of the subhead 52. A pick-up part 53 is formed inclined in the direction of rotation. The sub-head 52 and the pick-up part 53 enable the pumping of a larger quantity of Macmundong, especially in the case of the fork type, during the scooping process. It helps ensure that heat is distributed evenly to each area.

Subsequently, as shown in FIGS. 7 and 8, the roasting head 50 is formed with an empty receiving space 54 inside the middle portion thereof and openings 55 on both sides thereof, and the receiving A slider 56 that reciprocates linearly along its longitudinal direction is built into the space 54, and the subhead 52 passes through the opening 55 and is connected to the slider 56. Ultimately, the slider 56 moves toward the shaft 20 by its own weight when the roasting head 50 is located on the upper side of the support 30 when the support 30 rotates, and conversely, the slider 56 moves toward the shaft 20 by its own weight. When the roasting head 50 is located on the lower side of (30), it moves in the opposite direction toward the shaft 20 due to its own weight, thereby performing a linear reciprocating movement within the receiving space 54. will be. Through the slider 56 that performs such a linear reciprocating motion, the sub-head 52 also performs a linear reciprocating motion, thereby agitating the pulsed sinuses accommodated in the space 11 of the drum 10 so that the heat can be evenly transmitted to each pulsed sinus. It helps to make it happen.

Subsequently, a cover 57 is further formed on the sub-head 52 to block the opening 55, thereby blocking the inflow of foreign substances into the receiving space 54 when the slider 56 moves in a straight line. You can.

Meanwhile, as shown in FIGS. 1 and 2, the head drive unit 60

A receiving portion 61 formed inside the support 30,

m x n insert holes 62 formed on the outer peripheral surface of the support 30 to communicate with the receiving portion 61 and into which each roasting head 50 is inserted;

n eccentric cams 63 axially coupled to the shaft 20 and disposed in the receiving portion 61 to face each of the m roasting heads 50 in n rows;

A head roller 64 that is rotatably mounted on the inner end of the roasting head 50 and comes into contact with the eccentric cam 63,

When the support body 30 rotates and the head roller 64 is gradually released from being pushed by the eccentric cam 63 fixed to the shaft 20, the roasting head ( Return means (65) for returning 50)

It consists of

Here, the return means 65 is formed along the outer flange 651 formed along the inner periphery of the insert hole 62 and the outer periphery of the end adjacent to the head roller 64 in the roasting head 50. It consists of an inner flange 652 facing the outer flange 651 and a return spring 653 interposed between the outer flange 651 and the inner flange 652.

At this time, as shown in FIG. 5, the outer flange 651 preferably has an appropriate thickness so that the roasting head 30 can move in and out more stably.

Ultimately, the roasting head 50 is returned by the elastic restoring force of the return spring 653 pressed by the eccentric cam 63, and as a result, the eccentric cam 63 and the head roller 64 are always connected to each other. You will encounter it.

Meanwhile, as shown in FIG. 2, the heat source supply unit 70 may be composed of a heating wire 71 built into the inner wall of the drum 10 and a power supply unit 72 that supplies power to the heating wire 71, which is an example and may be purchased separately. It can be modified and changed in various ways, such as supplying a heat source using a burner, etc.

Meanwhile, as shown in FIGS. 4 and 5, the roasting machine 100 includes a scrub head 81 that is inserted into the roasting head 50, is mounted on the support 30, and is in close contact with the outer peripheral surface of the roasting head 50. A scrubber 80 is further provided, wherein the scrub head 81 of the scrubber 80 has a tip shape in cross section, so that the molar operation (insert hole 62) of the roasting head 50 is provided. ) It helps to remove raw materials and foreign substances adsorbed on the outer circumferential surface of the roasting head 50 during the operation of entering the inside. In addition, the scrub head 81 is preferably made of an elastic material for adhesion to the roasting head 50, and the scrubber 80 can be bolted to the support 30 using a separate bolt.

In the above description of the present invention, the "roasting method for producing the essence of Maekmundong" having a specific shape and structure was described with reference to the accompanying drawings. However, the present invention can be modified and modified in various ways by those skilled in the art, and such modifications and changes should be construed as falling within the scope of protection of the present invention.

100: roasting machine
10: drum
11: space part
12: input part
13: Drawout unit
20: shaft
30: support
31: Idle roller
40: Rotation drive unit
41: driven gear
42: 1st relay gear
43: 2nd relay gear
44: driving gear
45: Drive motor
50: Roasting head
51: recess
52: subhead
53: pickup unit
54: Accommodation space
55: opening
56: slider
57: cover
60: Head drive unit
61: receiving part
62: Insert hole
63: Eccentric cam
64: Head roller
65: return means
651: Outer flange
652: Inner flange
653: return spring
70: Heat source supply unit
71: heating wire
72: power supply unit
80: scrubber
81: scrub head

Claims (7)

Step of washing the macula; and
Roasting the washed maekmundong;
Including,
The roasting step is performed by placing a cylindrical drum 10 lying down with an internal space 11 and an inlet 12 and an outlet 13 communicating therewith, and in the center of the space 11 of the drum 10. A shaft 20 that is fixedly mounted, a cylindrical support 30 rotatably mounted on the shaft 20 to surround the shaft 20, and a rotation drive unit that transmits rotational power to the support 30. (40) and m×m arranged in n (where n is an integer of 2 or more) rows along the longitudinal direction of the support 30 at equal intervals (where m is an integer of 2 or more) on the support 30. n roasting heads 50, a head driving unit 60 that causes each roasting head 50 to rise and fall when the support 30 rotates, and a space 11 of the drum 10 A roasting machine (100) is used, which consists of a heat source supply unit (70) that supplies a heat source to the inside,
The head driving unit 60 is formed through a receiving portion 61 formed inside the support 30, and is formed on the outer peripheral surface of the support 30 to communicate with the receiving portion 61, and each roasting head ( n insert holes 62 into which 50) are inserted, and n axially coupled to the shaft 20 and disposed in the receiving portion 61 to face each of the m roasting heads 50 in n rows. An eccentric cam 63, a head roller 64 that is rotatably mounted on the inner end of the roasting head 50 and comes into contact with the eccentric cam 63, and a head roller 64 that is attached to the shaft 20 when the support 30 rotates. It consists of a return means 65 that returns the roasting head 50 to the shaft 20 when the head roller 64 is gradually released from being pushed by the fixed eccentric cam 63. ,
The return means 65 is formed along the outer flange 651 formed along the inner periphery of the insert hole 62 and the outer periphery of the end adjacent to the head roller 64 in the roasting head 50. It consists of an inner flange 652 facing the outer flange 651 and a return spring 653 interposed between the outer flange 651 and the inner flange 652,
A recess 51 is formed at the end of the roasting head 50, which is recessed in a direction opposite to the rotation direction of the roasting head 50,
At the middle portion of the roasting head 50, a plate-shaped or fork-shaped subhead 52 is formed extending to both sides,
A roasting method for producing the essence of Macmundong, characterized in that a pickup portion 53 inclined in the rotation direction of the roasting head 50 is formed at the end of the subhead 52.
delete delete delete delete According to claim 1,
The roasting head 50 is formed with an empty receiving space 54 inside the middle portion thereof and openings 55 on both sides thereof,
A slider 56 that makes a linear reciprocating movement along its longitudinal direction is built into the receiving space 54,
A roasting method for producing the essence of Macmundong, characterized in that the subhead (52) passes through the opening (55) and is connected to the slider (56).
According to claim 1,
The roasting machine 100 is further provided with a scrubber 80 that is inserted into the roasting head 50, is mounted on the support 30, and has a scrub head 81 that is in close contact with the outer peripheral surface of the roasting head 50. A roasting method for producing the essence of Macmundong, characterized in that.

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