KR20010000360A

KR20010000360A - The making method of the powder with the mulberry leaves

Info

Publication number: KR20010000360A
Application number: KR1020000055598A
Authority: KR
Inventors: 김진경
Original assignee: 김진경
Priority date: 2000-09-21
Filing date: 2000-09-21
Publication date: 2001-01-05

Abstract

PURPOSE: A preparing process for mulberry leaves powder is provided, which produces green leaves juice well-soluble in water containing a lot of chlorophyl, so can be used in tea, bread or rice cake for diet, and bywhich wasteful expenditure of resources can be decreased, so environmental pollution can be decreased. CONSTITUTION: The preparing process for mulberry leaves powder comprises: squeezing mulberry leaves as it is to get green leaves juice well-soluble in water containing a lot of chlorophyl; or boiling after adding water to destroy oxidization enzymes, so you can get good preservation property of chlorophyl, and squeezing the boiled mulberry leaves to get mulberry leaves extract; drying to get mulberry leaves powder; drying the residue by heating or vacuum-freeze drying method, and pulverizing with a ball-mill pulverizer, or drying after adding water and heating, or drying by hot-wind spray drying or vacuum-freeze drying method, and pulverizing into powder.

Description

The making method of the powder with the mulberry leaves}

최근 누에나 뽕 잎의 당뇨병에 유익한 성분이 알려지면서 뽕잎으로 만든 차가 널리 애용되고 있다.Recently, as the beneficial ingredients for silkworms and mulberry leaves are known, tea made of mulberry leaves is widely used.

그러나 뽕 잎 차는 뽕 잎을 건조하여 육질만을 취한 것으로서 나머지 찌꺼기는 버려야 하기 때문에 자원의 낭비가 많고 환경을 오염시키는 단점이 있다.However, the mulberry leaf tea is taken by drying the mulberry leaves only because the remaining residues have to be discarded, which wastes a lot of resources and pollutes the environment.

본 발명에서는 뽕 잎을 그대로 짜서 녹즙을 이용함으로써 염록소나 클로로필이 많이 든 물에 잘 녹는 녹즙을 얻고, 또는 물과 섞어 가열하여 산화효소를 파괴시켜 녹색 색소의 보존성이 좋도록 한 다음 짜서 뽕 잎 녹즙을 추출하여, 그대로 뽕 잎 차로 이용하거나, 또는 건조시켜 이를 분말 뽕 잎 차로 이용하며, 나머지 찌꺼기 역시 분말화하여 빵이나 떡에 넣어먹는 다이어트 식품 재료를 만들 수 있는 수단을 제공한다.In the present invention, by squeezing the mulberry leaves as it is using green juice to obtain a green soluble soluble in chlorophyll or chlorophyll-rich water, or mixed with water and heated to destroy the oxidase to squeeze the preservation of the green pigment and then squeezed mulberry leaf green juice Extracted, used as a mulberry leaf tea as it is, or dried to use it as a powdered mulberry leaf tea, and the remaining residues are also powdered to provide a means to make a diet food ingredients to eat into bread or rice cake.

본 발명의 제조방법은 다음과 같다.The production method of the present invention is as follows.

뽕 잎을 그대로 짜서 녹즙을 이용함으로써 염록소나 클로로필이 많이 든 물에 잘 녹는 녹즙을 얻거나, 또는 물과 섞어 가열하여 산화효소를 파괴시켜 녹색 색소의 보존성이 좋도록 한 다음 짜서 뽕 잎 녹즙을 추출하여, 그대로 뽕 잎 녹즙이나 차로 이용하거나, 또는 건조시켜 이를 분말 차로 이용한다.Squeeze the mulberry leaves as it is and use green juice to obtain green juice that is well soluble in chlorophyll or chlorophyll-rich water, or mix with water to heat the oxidase to destroy oxidase for good preservation of green pigment, then squeeze the mulberry leaf juice As it is, it is used as mulberry leaf green juice or tea, or it is dried and used as powder tea.

나머지 찌꺼기 역시 가열이나 진공냉동건조 방법으로 건조시킨 뒤 볼밀 분쇄기로 분쇄하거나, 볼밀 분쇄기로 분쇄한 뒤 물을 첨가한 후 가열하거나, 열풍 분무건조 또는 진공냉동건조의 방법으로 건조시켜 분말화하여 빵이나 떡에 넣어먹는 다이어트 식품 재료로 사용한다.The remaining residues are also dried by heating or vacuum freeze drying method and then pulverized by ball mill grinder, or crushed by ball mill grinder and then added with water or heated, or dried by powdering by hot air spray drying or vacuum freeze drying to make bread or Used as a diet food ingredient to put on rice cakes.

본 발명의 효과는 뽕 잎을 그대로 짜서 녹즙을 이용함으로써 염록소나 클로로필이 많이 든 물에 잘 녹는 녹즙을 얻고, 또는 물과 섞어 가열하여 산화효소를 파괴시켜 녹색 색소의 보존성이 좋도록 한 다음 짜서 뽕 잎 녹즙을 추출하여, 그대로 뽕 잎 녹즙이나 차로 이용하거나, 또는 건조시켜 이를 분말 뽕 잎 차로 이용하며, 나머지 찌꺼기 역시 분말화하여 빵이나 떡에 넣어먹는 다이어트 식품 재료를 만들 수 있는 수단을 제공하는 것이다.The effect of the present invention is to squeeze the mulberry leaves as it is using green juice to obtain a green juice that is soluble in chlorophyll or chlorophyll-rich water, or mixed with water to destroy the oxidase by squeezing the green pigment to ensure good preservation of green pigment and then squeezed mulberry Leaf green juice is extracted and used as a mulberry leaf green tea or tea as it is, or dried to use it as a powdered mulberry leaf tea, and the remaining residues are also powdered to provide a means for making a diet food ingredient to be eaten in bread or rice cake. .

Claims

Squeeze the mulberry leaf as it is, use it as green juice or tea, or dry it to make powder, or mix it with water so that the oxidase is destroyed, heat it, and then squeeze the green juice, extract the mulberry leaf green juice, use it as green juice or tea, or dry it to powder. Method for producing mulberry leaf powder, which has a residual water content of 15% or less by pulverizing and drying the remaining residue or by drying and pulverizing.

The method of claim 1, wherein the mulberry leaves are squeezed as it is and dried to make powder, or mixed with water to destroy oxidase, heated, and then squeezed green juice to extract mulberry leaf green juice and dried it.

The method of claim 1, wherein after squeezing juice from the mulberry leaves, the remaining residue is pulverized and dried, or dried and pulverized to obtain a mulberry leaf powder having a moisture content of 15% or less.