KR20020003151A - A Japanese Apricot Tablet - Google Patents

Abstract

PURPOSE: Provided is a tablet of japanese apricot, particularly which tablet is added with powder and/or concentrate of japanese apricot to promote the mass-consumption of japanese apricot. CONSTITUTION: Japanese apricot(Prunus mume Sieb. et Zucc), has pharmacological effects, such as anti-bacterial effect, anti-allergy effect and blood-cleaning effect. The tablet using the powder and/or concentrate of japanese apricot contains its pharmacological effects. The tablet comprises 4.0-10 wt.% of the concentrate of japanese apricot, 1.0-6.2 wt.% of powder of japanese apricot, 4.0-10 wt.% of brown rice, 4.0-10 wt.% of sticky rice, 2.0-5.0 wt.% of black bean, 4.0-10 wt.% of barley, 2.0-5.0 wt.% of job's tear, and 49.0-80.0 wt.% of glucose. it further contains natural citric acid which has the effect of relieving on fatigue.

Description

Plum Japanese Tablet {A Japanese Apricot Tablet}

The present invention relates to a plum tablet, and more particularly, to a plum tablet designed to enable mass consumption of plum by adding a plum powder and a concentrate.

Generally, plum (Prumus mume Sieb. Et Zucc) is a nuclear fruit belonging to the genus Prumus Linn, whose flowers have been cultivated in various places for the purpose of ornamental use, and the fruits are blue in the end of May to mid-June. It was harvested in the form of and used as a raw material for producing plum wine, pickles, and juices.

In particular, domestic research on plums, "Influence on the intestinal motility of omega aqueous extract", "A study on liver dystomicidal substances of omae". "Study on the Aroma Components of Plum", "Maturation of Plum and Major Changes in the Production of Plum Wine", "A Study on the Effects of Plum Extract on Cancer Cell Proliferation", "The Effect of Plum Concentrate on the Recovery after ALL-out Exercise effect". "Change of aerobic exercise capacity according to oral administration of plum extract", and the in-patent patents related to the plum, "Method of manufacturing plum extract", "Method of preparing plum extract", "Method of processing plum", "Plum plum drink" Manufacturing method "," method of plum juice "," method of carbonated beverages and its manufacturing method "," method of plum wine production "," method of manufacturing dried plum "," method of extracting oil from plum seed " "And so on.

In addition, the research on the plums has been extensively conducted in Japan, and among them, the study of umeboshi (pickled plum pickles) is the most "study on the change of tissues and ingredients in the salt of plum", Many studies have been conducted on extract ingredients, research on pharmacological properties of plum, research on hygiene of plum, and research on the dissolution and changes of fruit components in the process of making plum wine.

In addition, the pharmacological properties of plum are known to be effective in improving constitution due to anti-alkali, anti-allergic and anti-allergic effects, as well as high blood pressure, diabetes, diarrhea and especially dietary fiber. It is known to be good for the hangover removal effect.

In addition, the medicinal effects recorded in various herbal medicines such as herbal herb, new agricultural herbaceous plant, and Myeong-seung, etc. include chronic cough, fever or thirst of fever due to fever, old school, chronic diarrhea, hemorrhoids, bloody stools, hematuria, blood clots of women and roundworms. It has been documented to treat acute abdominal pain, vomiting, hookworm tapeworms and ringworm.

However, plums with the above efficacy have been used to make pickles, extracts, juices, liquors, dry plums, granules, and so on, and there is no attempt to develop a method for preparing tablets that are easy to eat and portable for children and adolescents. .

Moreover, in order to easily improve the method of drinking plums, since the useful ingredients of plums are evenly contained, there are no suitable methods for the tablet blending ratio and the method for preparing plum tablets.

The present invention is mixed with a raw material containing glucose in a plum concentrate, plum dry powder, brown rice, glutinous rice, soybeans, yulmu, barley rice powder and molded using a granulator to make the thickness of the granules less than 1mm, tablet manufacturing using a tableting machine The purpose of the method is to provide a plum tablet that satisfies consumers by obtaining the optimum mixing ratio of raw materials.

In order to achieve the above object, the present invention is 4.0 ~ 10% by weight, plum powder 1.0 ~ 6.2% by weight, brown rice 4.0 ~ 10% by weight, glutinous rice 4,0 ~ 10% by weight, black beans 2,0 ~ 5.0% by weight , Barley rice 4.0 to 10% by weight, molybdenum 2.0 to 5.0% by weight, glucose composition 49.0 to 80.0% by weight of the composition prepared by tableting the granules to provide a plum tablet.

The present invention will be described in detail with reference to the drawings.

First, the manufacturing process of the plum concentrate in the manufacturing method of the plum tablet in the present invention is the main purpose to make the plum concentrate to facilitate the mixing with other materials when producing granules and to increase the efficacy of the plum by the impregnation of the unique plum components .

Here, the plums are harvested from May to June to remove foreign substances such as soil and dust, and then washed twice to remove any moisture on the surface of the fruit using a leaf vegetable washer attached to the bubble generator. Put the washed plums in the big net, 5-10 times the weight of the plums and use the extractor using steam to extract for 5-7 hours at 75 ~ 85 ℃.

At this time, the extract of the plum is sufficiently extracted in a condenser capable of heating with steam and concentrated for 5 to 7 hours at 60 ~ 70 ℃ to concentrate the concentration of the plum to 50 ~ 60 ° Brix sugar concentration.

In particular, the production of the product by the extraction method other than the juice method, many components such as fiber, inorganic ingredients, pectin, etc. remaining in the flesh in the existing juice method can be prevented from being lost to the juice gourd, so prepared is an active ingredient Because it can contain a lot.

In the manufacturing process of the plum powder, the fresh plums are washed cleanly, and then the plums are steamed in a double pot or a high pressure cooker where steam is generated, and steamed for about 45 seconds at a steam pressure of 1.2 kgf / cm 3 per 10 kg of plums. When the color becomes pale yellow, it is taken out and cooled.

At this time, the cooled steam room is separated from the flesh and seeds using a stainless steel knife or seed separator, and the seeds removed are rapidly frozen in a -70 ℃ cryogenic freezer, and then dried in a vacuum freeze dryer. Or dry it to less than 10% moisture using a hot air dryer and grind to 100 mesh or less in a mill to produce a powder.

In addition, brown rice, glutinous rice and soybean, yulmu, barley powder process to clean brown rice, glutinous rice, soybean, yulmu, barley rice and dry it, and then use a stir-fryer for 20-30 minutes at 150 ~ 200 ℃ After roasting, the roasted grain material is ground in a high-speed crusher to 100 mesh or less.

This pulverization is intended to be well mixed with plum powder and glucose.

Component content of material (unit: g / 100g) Subsidy moisture protein Fat carbohydrate Ash Brown rice 5.5 7.9 2.9 81.8 1.9 Glutinous rice 6.5 8.9 3.5 78.7 2.4 Black Beans 3.5 34.3 17.4 42.3 2.5 barley 4.0 9.9 1.9 81.5 2.7 Yulmu 3.0 14.8 7.4 72.4 2.4

Table 1 shows the components of the ingredients required for the preparation of plum tablets, brown rice, glutinous rice, barley, and yulmu are formulated to facilitate digestion and absorption, containing a lot of carbohydrates, and black soybeans supplement proteins and fats that are easily lacking in cereals. It was formulated in order to use, and a skim soybean meal from which fat was removed may be used.

At this time, the moisture content of Yulmu was 3.0 and glutinous rice was 6.0, and the protein contained the highest amount of 34.3 in black soybeans, and the fat was also the highest in black soybeans at 17.4%, and the carbohydrates were 81.8 and 81.5 in brown rice and barley, respectively. It was found that the most included.

And in the granulation manufacturing process, the already made plum concentrate 4.0-10% by weight, plum powder 1.0-6.2% by weight, brown rice 4.0-10% by weight, glutinous rice 4,0-10% by weight, black beans 2,0-5.0% by weight, barley rice A composition composed of 4.0 to 10% by weight, molybdenum 2.0 to 5.0% by weight and glucose 49.0 to 80.0% by weight is molded into granules of 20mesh.

In addition, the dried plum granules are dried, then separated using a mesh, mixed with a lubricant, and then compressed to complete the plum tablets.

Hereinafter, the configuration and effect of the present invention through the examples and experimental examples in more detail.

However, the plums used in the examples were those produced by Gyeongnam Agricultural Research and Development Institute, and brown rice, glutinous rice, soybeans, yulmu, barley powder was used in the market.

EXAMPLE 1

Sugar concentration of 55 ° Brix, 10% by weight, brown rice powder 10% by weight, 10% by weight glutinous rice powder, 5% by weight black bean powder, 10% by weight barley powder, 5% by weight sugar powder, 50% by weight glucose powder The composition is mixed in a mixer for 1 to 2 minutes, and then granulated into granules of 10 to 15 mm using a granulator, followed by drying at 40 to 50 ° C. for 3 to 5 hours to dry to less than 10% of moisture. Granules having a mesh of about 20 mesh were prepared.

At this time, the lubricant (Magnesium Stearate Sodium Carboxyl Methyl Starch) was mixed with 0.6% by weight of the prepared granule weight, and then tableted in a tablet maker to complete the product.

EXAMPLE 2

Composition consisting of 6.6% by weight of sugar concentrate of 55 ° Brix, 6.6% by weight brown rice powder, 6.6% by weight glutinous rice powder, black bean powder 3.3% by weight, barley powder 6.6% by weight, yulmu powder 3.3% by weight, glucose powder 67.0% by weight After mixing for 1 to 2 minutes in a mixer, using a granulator to make granules of 10-15mm size, dried for 3 to 5 hours at 40 ~ 50 ℃ and dried to less than 10% moisture, Granules having a mesh of about 20 mesh were prepared.

At this time, the lubricant (Magnesium Stearate Sodium Carboxyl Methyl Starch) was mixed with 0.6% by weight of the prepared granule weight, and then tableted in a tablet maker to complete the product.

EXAMPLE 3

Composition consisting of 5.0% by weight, 55% by weight brown rice powder, 5.0% by weight brown rice powder, 5.0% by weight glutinous rice powder, 2.5% by weight black bean powder, 5.0% by weight barley powder, 2.5% by weight mule powder, 75.0% by weight glucose powder After mixing for 1-2 minutes in a mixer, using a granulator to make granules of 10 ~ 15mm size, dried for 3 to 5 hours at 40 ~ 50 ℃ dried to less than 10% moisture, 20mesh Granules were prepared by passing through the net.

At this time, the lubricant was mixed with 0.6% by weight of the granule weight and tableted in a tablet maker to complete the product.

EXAMPLE 4

Composition consisting of 4.0% by weight, 55% by weight of brown concentrate, 4.0% by weight of brown rice powder, 4.0% by weight of glutinous rice powder, 2.0% by weight of black soybean powder, 4.0% by weight of barley powder, 2.0% by weight of powderless powder, 80.0% by weight of glucose powder After mixing for 1-2 minutes in a mixer, using a granulator to make granules of 10 ~ 15mm size, dried for 3 to 5 hours at 40 ~ 50 ℃ dried to less than 10% moisture, 20mesh Granules were prepared by passing through the net.

At this time, the lubricant was mixed with 0.6% by weight of the granule weight and tableted in a tablet maker to complete the product.

EXAMPLE 5

Sugar concentration of 55 ° Birx, 6.2% by weight, plum powder 6.2% by weight, brown rice powder 6.3% by weight, glutinous rice powder 6.3% by weight, black bean powder 3.1% by weight, barley powder 6.3% by weight, sugarless powder 3.1% by weight, glucose powder 62.5 The composition, composed of weight percent, is mixed for 1 to 2 minutes in a mixer, and then granulated into granules of 10 to 15 mm using a granulator, and dried at 40 to 50 hours for 3 to 5 hours to obtain moisture of less than 10%. After drying so as to prepare granules having passed through the mesh of about 20mesh.

At this time, the glidant was mixed with 0.6% by weight of the granule weight and tableted in a tablet maker to complete the product.

EXAMPLE 6

Sugar content of 55 ° Brix plum concentrate 6.5%, plum powder 2.0%, brown rice powder 6.5%, glutinous rice powder 6.5%, black bean powder 3.3% by weight, barley powder 6.5% by weight, powderless powder 3.3% by weight, glucose powder 65.4 The composition, composed of weight percent, is mixed for 1 to 2 minutes in a mixer, and then granulated into granules of 10 to 15 mm using a granulator, and dried at 40 to 50 hours for 3 to 5 hours to obtain moisture of less than 10%. After drying so as to prepare granules having passed through the mesh of about 20mesh.

At this time, the glidant was mixed with 0.6% by weight of the granule weight and tableted in a tablet maker to complete the product.

Comparative Example 1

The composition consisting of 20% by weight of the sugar concentration of 55 ° Brix and 80% by weight of the glucose powder is mixed in a mixer for 1 to 2 minutes, and then made into granules of 10 to 15 mm in size using a granulator, and 40 to 50 ° C. After drying for 3 to 5 hours and dried to less than 10% moisture, granules were passed through the mesh of about 20mesh.

At this time, the lubricant was mixed with 0.6% by weight of the granule weight and tableted in a tablet maker to complete the product.

[Test Example 1]

The plum tablets prepared in Examples 1 to 6 and Comparative Example 1 were measured for hardness, moisture, PH, sugar, and chromaticity of the physical properties of the product, and the results are shown in Table 2.

Here, as can be seen from the results of Table 2, the plum tablets prepared by the method of the present invention according to the present invention showed similar hardness to tablets of the general pharmaceutical form, whereas the comparative example was too hard for tablets at 20 kg / φ2 mm. In the case of Example 1 and Example 5, the hardness was low, and thus it was not suitable for tablet manufacturing.

Characteristics of Apricot Tablets For treatment Hardness (kg / Ø2mm) moisture(%) pH Sugar content * (Bx) Color L a b Example 1 1.6 3.6 3.70 11.0 77.4 2.4 11.9 Example 2 9.9 6.4 3.60 13.0 81.5 1.6 11.0 Example 3 9.4 4.5 3.84 14.0 83.1 1.4 9.9 Example 4 11.5 4.5 3.84 14.0 84.1 1.1 9.4 Example 5 3.0 3.6 3.44 13.0 81.7 -0.1 11.5 Example 6 10.2 5.4 3.54 13.2 77.7 1.7 10.2 Comparative Example 1 20.0 5.1 3.12 15.0 87.5 1.1 9.5

However, L is lightness, a is redness (+ red, -green), b is yellowness (+ yellow, -blue), and the sugar content has a 5-fold dilution value.

[Test Example 2] sensory test of plum tablet

Table 3 shows the results of the sensory test on the plum tablets.The sensory test scored the taste, color, aroma and texture of 10 trained inspectors, and the overall sensory score was 9 points. 9 points and very bad were shown as 1 point.

Here, in the case of Example 6 appeared to be the best with 8.5 points in the taste and 8.5 points in the overall rating, the product was evenly blended with the unique flavor and nutrition of plum.

Sensory Test of Plum Tablet For treatment flavor color incense Organization Total rating Remarks Example 1 6.0 6.0 5.0 3.0 6.5 Strong grain flavor Example 2 8.0 6.5 5.0 5.0 8.0 Less sour Example 3 7.5 7.0 5.0 5.0 7.5 Sweetness is strong Example 4 6.0 7.0 5.0 4.0 7.0 Sweetness is strong Example 5 6.0 6.5 5.0 3.0 6.5 Strong acidity Example 6 8.5 7.5 5.0 7.0 8.5 Appropriate Comparative Example 1 5.5 5.5 5.0 5.0 5.5 Normal

As described above, the present invention makes it possible to make a proper blending ratio of plum concentrate, plum powder, brown rice, glutinous rice, black soybeans, yulmu, barley rice, and glucose, and to use the plum tablets as a basic technical gist.

Plum tablet according to the present invention contains natural citric acid has excellent functionality such as fatigue recovery, rich in nutrients contained in cereals and legumes, to provide the effect of maximizing the utilization of plum.

Claims (1)

Plum concentrate 4.0-10 wt%, plum powder 1.0-6.2 wt%, brown rice 4.0-10 wt%, glutinous rice 4,0-10 wt%, black soybean 2,0-5 wt%, barley rice 4.0-10 wt%, barley 2.0 A plum tablet, wherein the composition composed of -5.0 wt% and glucose 49.0-80.0 wt% is compressed into granules and processed.