KR20060119852A - Freeze vacuum drying method of a schisandra chinensis - Google Patents

Abstract

Provided is a vacuum freeze drying method of Schisandra chinensis, which maintains an external appearance of Schisandra chinensis, prevents denaturation and destruction of various nutrients, and retains the inherent taste, color, nutrition of Schisandra chinensis. The vacuum freeze drying method of Schisandra chinensis comprises the steps of: introducing the raw or frozen fruits of Schisandra chinensis into a workplace; putting the fruits into an aeration tank, and then washing the fruits while moving the fruits using fine air bubbles; charging the pre-treated fruits into a container that is made of aluminum and has a surface-coated inner wall; slowly freezing the fruits in an air-blast freezer of -20 to -30‹C for 24 hours; heating the frozen fruits under a vacuum state of 0.5 to 1.0 torr for 24 hours in order to sublime water vapors, wherein the heating temperature gradually rises from -10 to 50 for 24 hours; and drying the treated fruits to a moisture content of 5% or less in a cold trap of -60 to -70‹C for 24 hours.

Description

Vacuum freeze drying method of Schizandra {FREEZE VACUUM DRYING METHOD OF A SCHISANDRA CHINENSIS}

The present invention relates to a vacuum freeze-drying method of Schizandra chinensis, in more detail, pre-treatment of Schizandra chinensis and panning to freeze at -20 ° C to -30 ° C for 24 hours, gradually heating the frozen Schizandra in vacuum to 50 ° C or less. Drying at 24 hours in a cold trap and collecting and removing moisture at low temperature through a cold trap to dry the water to 5% or less. It is about a method.

As is well known, Schisandra chinensis is known as Schisandra because it contains five kinds of sweet, sour, bitter, spicy and cold flavor. The most representative of these is sour taste, and this ingredient is the main ingredient.

Omija ameliorates symptoms such as dysfunction of the autonomic nervous system due to weakness of the body, such as diarrhea caused by self-limiting, too, intestinal flow and secretion, lethargy from muscle tension and debilitating uterine sprain De Omija can be utilized, and the action of preventing sweat or semen from escaping from the human body is called the shoveling action, this shoveling work Omija is excellent.

Therefore, Schisandra chinensis is frequently used as tea and medicine in summer.

Schisandra chinensis has been used as a therapeutic drug since ancient times because it mainly aims to relieve cough, which frequently occurs during cold, cough from weakness in the lungs or kidneys, or oil wells. The lower body is cold and has been used for chronic diarrhea.

On the other hand, as well as symptoms caused by cold, heat is exhausted due to the heat, the body is drowsy and sweaty, when the muscles become lethargic, as in the case of sunstroke, make schisandra tea or ganmundong with ginseng or ginseng You can also make or take it.

Athletes who sweat a lot in the summer can also benefit from shoveling if they take Schisandra chinensis.

One of the Schisandra chinensis was hairless on the back of the leaf, called schisandra, and the young sprouts were eaten with herbs. That is, Schisandra chinensis is known not only for its kind but also for its efficacy by origin and the like.

The ingredients of Schisandra chinensis consist of 80% water, 1% fat, 1%, 2% protein, and 14% total sugar.Fructose, sucrose, glucose, maltose in sugar juice, citric acid, tartartic acid, It contains malic acid, oxalic acid, succinic acid, acetic acid and lactic acid.

The fruit also contains 6.8% resin, about 5% saponin and ascorbic acid. Seeds are separated from 20% to 30% oil, resin, 1.6% to 2.0% essential oil components and 28% to 34% olein, which have important pharmacological functions.

However, such a schizandra is difficult to determine what kind it is when it is crushed and dried to make a tea-like form, and there is a problem in that the schizandra powder is not reliable. In addition, in recent years there has been an increase in the number of vices selling mixed foods with preservatives in powdered foods.

However, since water, which occupies the most part of Schizandra chinensis, occupies 80% of Schizandra chinensis, when left for a long time, Schizandra rots and is prone to deterioration. Therefore, it was difficult to distribute the Schizandra chinensis without processing, so it was distributed in the form of dry powder such as tea or in a state in which the dried powder was manufactured in the form of a ring.

The present invention has been made in view of the above-described circumstances of the prior art, pre-treated schizandra dough, panned to freeze at -20 ℃ to -30 ℃ for 24 hours, and the frozen schizandra gradually heated in a vacuum at 50 ℃ or less Drying for 24 hours, and collecting and removing moisture at low temperature through cold trap to dry it to 5% or less moisture. The purpose is to provide.

In order to achieve the above object, according to a preferred embodiment of the present invention, raw material receiving step of receiving the Schizandra in the raw state or Schizandra frozen at -20 ℃ to the workshop for mass production;

Dried Schisandra chinensis or frozen Schisandra chinensis stored at -20 ℃ in the aeration tank, and by using the fine bubbles to wash the whole Schisandra chinensis fruit by the surface penetration effect and ice crystal transfer effect, by the penetration pressure shock phenomenon A pretreatment step of preventing tissue destruction;

The container is made of aluminum, so that the thermal conductivity is excellent when heating the hot plate later, and to prevent corrosion, a container having a surface coating treatment is used on the inner wall surface of the container, and the container is introduced to introduce the pre-treated schizandra into the container. Process;

A freezing process (slow freezing) in which an omiji is introduced into the container, which is slowly frozen in an air freezing general freezing room at -20 ° C to -30 ° C for 24 hours;

In order to sublimate the frozen Omija in a vacuum of 0.5 torr to 1.0 torr, the vessel temperature is heated for 24 hours, and the heating temperature is a sublimation process of gradually heating the temperature below -10 ° C to 50 ° C for 24 hours, and for 24 hours. Vacuum drying consisting of a water removal process in which the treated schizandra is maintained at a temperature of -60 ° C to -70 ° C for 24 hours in a state where the heating and sublimation is completed for 24 hours to dry the water to 5% or less. Provided is a vacuum freeze-drying method of Schisandra chinensis comprising a process.

EMBODIMENT OF THE INVENTION Hereinafter, this invention is demonstrated in detail with reference to drawings.

Vacuum freeze-drying method of Schisandra chinensis according to an embodiment of the present invention, pre-treatment of Schisandra chinensis dough, pan, freeze at -20 ℃ to -30 ℃ for 24 hours, and gradually frozen in the frozen Schisandra chinensis under 50 ℃ It is dried for 24 hours, and by collecting and removing moisture at a low temperature through a cold trap to dry the water to 5% or less by maintaining the dough status of Schizandra so that it can be stored for a long time.

Vacuum freeze-drying method of Schizandra according to an embodiment of the present invention is a method of vacuum freeze-drying using a known freeze-drying device, the freeze-drying method is to freeze the material containing a large amount of water or water and reduced pressure ( Iii) by sublimation of ice in water to remove moisture and to obtain dry matter.

This freeze drying method is useful as a method of drying materials that are susceptible to heat because the operation is performed at low temperature.

More specifically, the lyophilization method is characterized by microorganisms, medicine, pharmaceuticals, which are unstable when moist, and extremely sensitive to heat, such as viruses, bacteria, plasma, serum, vaccines, antibiotics, and organ preparations. When dried and powdered at a low temperature of 10 ° C to -30 ° C, the product can be stored at room temperature for a long time, and a product having excellent re-dissolving property in water can be obtained.

In the food industry, the freeze-drying method is used to dry meat, fish, vegetables, fruit juices, etc. in the manufacture of preserved instant foods, for example, to dry beef, shrimp, vegetables, etc., or to make soup ingredients, juice, etc. When the dried product is dried in this way, the fragrance, taste, etc. remain, and the instant food of the state close to the natural product excellent in plurality can be obtained.

The advantage of this freeze-drying method is that it removes moisture by sublimation in the frozen state, so that it can be a light product of a porous structure that does not destroy the tissue of the raw material, there is little change in color, taste, aroma, nutrition, form. In addition, there is an advantage that the restoring power is excellent when put in water or dissolved, and the loss of vitamins and fragrances is small.

However, in the case of Schisandra chinensis, the strength of Schisandra chinensis fruit is very weak, even if such a lyophilization method or apparatus is used. Could not be applied as is.

Therefore, the vacuum freeze-drying method of Schizandra according to an embodiment of the present invention allows to obtain a dried product of Schizandra to obtain by performing the vacuum freeze-drying treatment under the same conditions as in the following Examples.

EXAMPLE

Vacuum freeze drying method of Schizandra according to an embodiment of the present invention is composed of the following steps.

① Raw material receiving process

Dried Schisandra chinensis or frozen Schisandra chinensis stored at -20 ° C are placed into the workplace for mass production.

② Pretreatment Process

In the case of Schisandra chinensis, the fruit of Schisandra chinensis falls off the branches like grape grains. Schisandra chinensis or Schisandra chinensis stored at -20 ℃ is stored in the aeration tank. Washing is carried out while moving the fruit as a whole, thereby preventing tissue destruction caused by penetration pressure shock.

③ Container Retraction Process

The container is made of aluminum, so that the heat conduction is excellent when heating the hot plate, and in order to prevent corrosion, a container having a surface coating treatment is used on the inner wall of the container, and a Schizandra which has been pretreated is introduced into the container.

④ Freezing process (slow freezing)

When the oil is introduced into the container, it is slowly frozen for 24 hours in a general freezer of -20 ° C to -30 ° C.

⑤ vacuum drying process

end. Primary Sublimation: The vessel temperature is heated for 24 hours in order to sublimate the frozen Schisandra chinensis in a vacuum of 0.5 torr to 1.0 torr, and the heating temperature is to be gradually heated to -10 ℃ to below 50 ℃ for 24 hours.

I. Moisture removal: With 24 hours of heating completed, the treated Schizandra is maintained for 24 hours under the condition of a temperature of -60 ° C to -70 ° C of the cold trap (apparatus of the known application: see patent application 1995-19341). Then, the sublimed water is removed by the cold trap, so that the drying is made to 5% or less moisture.

Therefore, it is possible to maintain long term storage status while retaining the status of Schizandra chinensis.

⑥ Degassing process

The treated Schizandra is then withdrawn from the container of the cold trap.

⑦ Packaging process

The schizandra withdrawn from the cold trap container is packaged.

On the other hand, the vacuum freeze-drying method of Schizandra according to the embodiment of the present invention is not limited to the above-described embodiment, but various modifications can be made without departing from the technical gist of the present invention.

As described above, the vacuum freeze-drying method of Schisandra chinensis according to the present invention, in the case of Schisandra chinensis susceptible in surface strength, by performing the process of freezing, drying, and water removal under a certain condition, the dough appearance of Schisandra chinensis can be maintained as it is, It prevents the degeneration and destruction of various nutrients, and maintains the taste, color, and nutrition as it is.

Claims (1)

A raw material receiving process of receiving raw Schisandra chinensis or Schisandra chinensis frozen at -20 ° C. into a workshop for mass production; Dried Schisandra chinensis or frozen Schisandra chinensis stored at -20 ℃ in the aeration tank, and by using the fine bubbles to wash the whole Schisandra chinensis fruit by the surface penetration effect and ice crystal transfer effect, by the penetration pressure shock phenomenon A pretreatment step of preventing tissue destruction; The container is made of aluminum, so that the thermal conductivity is excellent when heating the hot plate later, and to prevent corrosion, a container having a surface coating treatment is used on the inner wall surface of the container, and the container is introduced to introduce the pre-treated schizandra into the container. Process; A freezing process (slow freezing) in which an omiji is introduced into the container, which is slowly frozen in an air freezing general freezing room at -20 ° C to -30 ° C for 24 hours; In order to sublimate the frozen Omija in a vacuum of 0.5 torr to 1.0 torr, the vessel temperature is heated for 24 hours, and the heating temperature is a sublimation process of gradually heating the temperature below -10 ° C to 50 ° C for 24 hours, and for 24 hours. Vacuum drying consisting of a water removal process in which the treated schizandra is maintained at a temperature of -60 ° C to -70 ° C for 24 hours in a state where the heating and sublimation is completed for 24 hours to dry the water to 5% or less. Vacuum freeze drying method of Schisandra chinensis comprising the process.