KR20070114074A - A making method of extract, enrichment, distillation material using powder coated the natural incense and material maid by the method - Google Patents

Abstract

A method for preparing extract, concentrate and distillate using green barley or buckwheat powder coated with the specific flavor of green barley or buckwheat is provided to take the extract, concentrate and distillate mixed to food and drink or use the extract, concentrate and distillate as a food and drink additive. A preparation method of extract, concentrate and distillate using green barley or buckwheat powder coated with the specific flavor of green barley or buckwheat comprises: (i) a first process of washing green barley or buckwheat; detoxifying, sterilizing and neutralizing the washed green barley or buckwheat by soaking it in water containing acetic acid, citric acid and salt; spraying liquor on the sterilized green barley or buckwheat and then drying it for a water content to be less than 5%; firstly crushing the dried green barley or buckwheat; putting the crushed green barley or buckwheat into a parching machine, spraying liquor having an alcohol content of 14~20% on the green barley or buckwheat, rotating the machine at a velocity of 40~50rpm at an inner temperature of 70~100°C, sealing up the machine when the specific flavor of the green barley or buckwheat gets vaporized, setting the inner temperature to 120~200°C, and rotating the machine at a velocity of 200~250rpm to coat the green barley or buckwheat with its specific flavor; and processing the green barley or buckwheat coated with its specific flavor into granules or fine powder; and (ii) a second process of adding 10~15% of the green barley or buckwheat powder obtained from the process (i), 1.5~2.5% of liquor, 0.5~1.0% of salt, 0.5~1.0% of acetic acid and 0.5~1.0% of citric acid to water at 35~45°C, based on the total weight of the water, to obtain an extract from the green barley or buckwheat powder; and concentrating and distilling the extract at low temperature under vacuum to obtain a concentrate and a distillate. In the first process, the each amount of the acetic acid, citric acid and salt added to water is 0.2~0.5wt%, 0.2~0.5wt% and 0.1~0.4wt%, based on the total weight of the water, and the amount of the liquor sprayed on the green barley or buckwheat is 0.3~0.5wt%, based on the total weight of the green barley or buckwheat.

Description

Extraction, concentration and distillate production method using blueberry or buckwheat powder and a method of extract, enrichment, distillation material using powder coated the natural incense and material maid by the method}

1-a flow chart of the process of extraction, concentration, distillation in accordance with a preferred embodiment of the present invention.

The present invention is applied to the blue barley or buckwheat and added the unique aroma of blue barley or buckwheat, and processed to have a deep taste, color and flavor of the blue barley or buckwheat, and minimizes the change in nutritional components, color and aroma of processed blue barley or buckwheat While the extract, concentrate, distillate of green barley or buckwheat.

Bamboo leaf is a representative of the leaf, and 3,000 kinds of bamboo grow wildly in the world, and 12-13 kinds of bamboo seedlings, king daedae, and cotton pad are native to Korea. Although there are differences in ingredients depending on the habitat, type and site (bamboo leaf, bamboo shoot, kill), protein, fiber, amino acid (isparagine, glutamine, alanine, etc.), fatty acid, vitamin, potassium, calcium, magnesium, Since it is composed of substances that are beneficial to the human body such as silica, it has been used as a herbal medicine since ancient times. In addition, in the literature such as Dongbogam and herbaceous wood, bamboo is cold and tasteful, but it is mentioned that it is beneficial for treating high blood pressure, stroke, diabetes, anemia, insomnia, postpartum fever (smear, freckles), children's games, globules, and venom. have.

Pine needles, a type of leaf, contain 22 essential amino acids, carbohydrates, manganese, and zinc, and act on the heart and parenteral to promote oxidation and reduction of biological tissues, and are effective in inflammation, hemostasis, stroke, and high blood pressure. It is effective in restoring and restoring energy. Also, the volatiles of pine needles, such as alpha-pinene, beta-pinene and terpene, give pine needles a unique refreshing feeling and activate blood flow and body functions.

Buckwheat, which is a kind of grain, is also called erectile. It contains iron, copper, vitamins B1 and B2, and helps to resist body and neuropathy such as arteriosclerosis, hypertension, glaucoma, diabetes, obesity and cancer. It strengthens capillaries and activates body functions.

In addition, lotus root, a type of bulb, contains amino acids (asparagine, arginine, tyrosine) and vitamin B12, which is rare in common plants, and neutralizes various toxic substances such as hemorrhagic gastric ulcer, nicotine detoxification, and hypotension, and is effective for tonic and tonic.

As described above, bamboo leaves and pine needles are beneficial to the human body, but they are very tough and strong and do not consume natural bamboo leaves and pine needles as they are, and in the case of other leaf bodies, seeds, bulbs, etc., they are added as food additives. In order to use it, it was difficult to gravitate and powder it while retaining its original aroma and taste because the original taste and aroma disappeared during the process of grazing and powdering it.

In addition, it was very difficult to maintain the original color and flavor while processing it as an extract, concentrate.

In addition, conventional extraction is using an extraction solvent such as acetone, isopropyl alcohol, ether, carbon dioxide, or a method of extracting and concentrating at a high temperature and high pressure, extraction using the above-described extraction solvent is the safety of the extraction solvent The problem of securing has been derived, and the extraction at high temperature and high pressure has the problem that the color and flavor of the material are damaged, and the nutrients are destroyed and lost.

The present invention has been made in order to solve the above problems, by adding the scent of blue barley or buckwheat on the barley or buckwheat, grame state and micropowder, and extracting the color and flavor inherent in the blue barley or buckwheat To provide a method for producing a concentrate, a distillate, and the like.

The present invention is largely divided into the first step and the second step, the first step of grading, micropowdered by adding a fragrance while maintaining an inherent color scheme on blue barley or buckwheat, and the grated, finely powdered blue barley Or the second step of extracting, concentrating and distilling buckwheat.

First, the first step is to clean the green barley or buckwheat again, the step of immersing in acetic acid, citric acid, salt-added water to remove the inherent toxicity of the washed blue barley or buckwheat, sterilization neutralization, sterilized detoxification Drying green barley or buckwheat until the moisture content is less than 5%, first crushing the dried blue barley or buckwheat, putting the shredded green barley or buckwheat into the pot, spraying alcohol and then the inner temperature Is rotated at a low speed of 40 ~ 50rpm in the state of 70 ~ 100 ° C, and when the scent of green barley or buckwheat begins to evaporate, seal the damper and set the inner temperature of the damper so that it does not exceed 120 ° ~ 200 ° C. Rotating at high speed to add the inherent aroma of green barley or buckwheat to blue barley or buckwheat, and to grind and finely powder the coated blue barley or buckwheat. Yes to Step nine minutes and rate of crushing can be omitted, depending on the size or the Where Used cheongbori or buckwheat.

In the second process, the first step of extracting, concentrating, and distilling blue barley or buckwheat may be concentrated and distilled in a vacuum low temperature state or simultaneously extracted, concentrated, and distilled in a vacuum low temperature state. It is a process of extracting, concentrating and producing distillate using the flavor-added blue barley or buckwheat powder.

According to a preferred embodiment of the present invention, the amount of acetic acid added to water in the formulation of blue barley or buckwheat (detoxification-alin, astringent, fishy) is 0.2% to 0.5% by weight of water, and the amount of citric acid is water 0.2-0.5% by weight and the amount of salt is 0.1-0.4% by weight of water.

In addition, according to a preferred embodiment of the present invention, after the first crushing in the fragrance-coating process, the alcohol content of the liquor that is sprayed after adding green barley or buckwheat to the weaning machine is 14 to 20 degrees, the amount of liquor sprayed is blue barley Or 0.3-0.5% of the total weight of buckwheat.

The drying step is a low temperature vacuum drying step or a natural drying step, the low temperature vacuum drying step is first put green barley or buckwheat into a low temperature vacuum dryer until the water content of blue barley or buckwheat is 18-22% On the surface of the first dried green barley or buckwheat, the alcohol of 14-20 degrees alcohol is sprayed by 0.3-0.5% of the total weight of the barley or buckwheat, and then dried again until the water content of the blue barley or buckwheat is less than 5%. In the natural drying step, the green barley or buckwheat is spread evenly in a well-ventilated shade, and the first drying is performed until the water content of the blue barley or buckwheat is 18 to 22%, and the surface of the first dried blue barley or buckwheat is The alcohol is sprayed with alcohol of 14-20 degrees by 0.3-0.5% of the total weight of green barley or buckwheat, and then dried again until the moisture content is less than 5%. The liquor to be sprayed may be a fermented liquor such as sake or distilled liquor such as shochu.

By the production method of the present invention, it can be produced in the powder and fine powder of the grated state with the addition of indigenous scent of green barley or buckwheat. The drying time may be changed depending on the excess water content in blue barley or buckwheat, and the process (detoxification) time, drying time, temperature and time slightly different, but the overall process may be made by the manufacturing method of the present invention.

Therefore, the first step is a process that allows the blue barley or buckwheat inherent in the flavor of blue barley or buckwheat while maximizing the natural color and nutrients of blue barley or buckwheat, the blue barley or buckwheat in the state after the first step Concentration, extraction, and distillation result in extraction, concentration, and distillation while maintaining the natural color or flavor of blue barley or buckwheat.

The second step is an extraction, concentration, and distillation step, which is divided into a method of vacuum low temperature concentration and distillation after extraction, and a method of collectively performing extraction, concentration, and distillation in a vacuum low temperature state.

1 is a flow chart of a manufacturing process for adding fragrance to blue barley or buckwheat according to a preferred embodiment of the present invention, and extracting, concentrating and producing distillate.

The method shown in Figure 1 is applied to green barley or buckwheat, so that the taste and aroma of green barley or buckwheat can be ingested while retaining the unique color and flavor of blue barley or buckwheat, or can be mixed with food or food It is prepared to extract, concentrate, distillate which can be consumed or used as an additive of food.

First clean blue barley or buckwheat (S100).

Put green barley or buckwheat into the washer and wash it clean. After washing, it is put in a detoxification (legislative) tank to remove the inherent toxicity of blue barley or buckwheat, and soaked in water to which acetic acid, citric acid and salt are added to neutralize sterilization (S200).

Raw materials of green barley or buckwheat each have its own toxicity. Soaking blue barley or buckwheat in acetic acid, citric acid, and salted water is intended to eliminate, disinfect and neutralize this inherent toxicity. In general, a series of methods, such as roasting, cooking or poaching barley or buckwheat, are intended to remove the inherent toxicity of green barley or buckwheat. Mix 0.1 to 0.3% by weight of acetic acid, 0.1 to 0.3% by weight of citric acid, and 0.1 to 0.2% by weight of salt in water, and then immerse the mixture with green barley or buckwheat in a detoxification tank for 12 to 24 hours. Let's do it. Acetic acid added to water disinfects, detoxifies, softens blueberry or buckwheat, salt detoxifies and neutralizes, and citric acid protects nutrients unique to blueberry or buckwheat. It serves to prevent.

During immersion, air brower is used to give the mixture fluidity. The reason why air broth is used to give the mixture fluidity is to facilitate detoxification, sterilization, and neutralization of blue barley or buckwheat by smoothly supplying oxygen. Precipitation time and mixing ratio are added about 0.1% acetic acid, 0.1% citric acid, 0.1% salt, and soaked for 2 to 24 hours, and soaked for 24 hours.

After decontamination of blue barley or buckwheat, spray alcohol on blue barley or buckwheat and dried until the moisture content is less than 5% (S300).

Admired green barley or buckwheat is subjected to a drying process, which minimizes the destruction of nutrients to save its own color, and goes through the following drying process to enhance flavor. First dry for about 4-8 hours until the water content is 18-22%. Spray alcohol with 14 ~ 20 degrees of alcohol on the surface of primary dried blue barley or buckwheat by 0.3 ~ 0.5% of the total weight of blue barley or buckwheat, and maintain 18 ~ 22 degrees until water content is less than about 5% Redry. The liquor to be sprayed may be a fermented liquor such as sake or distilled liquor such as shochu.

In case of natural drying, green barley or buckwheat is spread evenly in well-ventilated shades and dried firstly until the moisture content is about 18-22%. Drying time may vary depending on temperature, humidity and degree of ventilation. It will take approximately 14-18 hours for the water content to reach about 18-22%. When the water content of blue barley or buckwheat is about 18 to 22% after a certain time, alcohol of 14-20 alcohols is sprayed by 0.3 to 0.5% of the total weight of blue barley or buckwheat on the surface of the first dried blue barley or buckwheat. After that, it is dried until the moisture content is less than about 5%. The total time of natural drying varies depending on the drying environment, but typically takes about 18 to 48 hours. The reason why alcohol is sprayed on the surface of blue barley or buckwheat during drying of barley or buckwheat is to shorten the drying time due to the vaporization of alcohol in the drying process, and to allow the components of blue barley or buckwheat to rise to the surface layer. The fragrance is applied to blue barley or buckwheat in a short time in the coating process and to minimize the destruction of nutrients.

Next, the first crushed green barley or buckwheat dried to less than about 5% to a size of about 1 ~ 3cm (S400). Depending on the size of green barley or buckwheat, the process may be omitted.

Next, put the first crushed blue barley or buckwheat in a steamer and put the flavor on blue barley or buckwheat (S500).

Addition process is first put the first crushed blue barley or buckwheat in the steamer, and then sprayed liquor to blue barley or buckwheat, and then slowly rotated at a speed of 40 ~ 50rpm in the state of the internal temperature of 70 ~ 100 degrees of blue barley or buckwheat After evaporating the scent, the inherent scent of green barley or buckwheat begins to evaporate, and the inside of the scoop is sealed at 120 degrees to 200 degrees (heating temperature is set to 120 degrees to 200 degrees, and the room temperature of green barley or buckwheat is 80 degrees. While maintaining the (not set in degrees ~ 160 degrees), the fragrance is added by rotating at high speed at a speed of 200 ~ 250rpm. The amount of green barley or buckwheat that is added to the whisk is about 70% of the internal capacity of the machine, and the alcohol that is sprayed on blue barley or buckwheat is about 14-20 degrees of alcohol and about 0.3-0.5% of the total weight of blue barley or buckwheat. Input Initially, low-speed rotation at a speed of about 40 to 50 rpm for about 5 to 10 minutes at a temperature of about 70 to 100 degrees until the aroma of green barley or buckwheat evaporates, and then when the aroma of green barley or buckwheat begins to evaporate, Sealing the sealer and setting the inner temperature of the sealer so that it does not exceed 120 ° ~ 200 ° C, it rotates at a high speed of 200 ~ 250rpm and adds incense, that is, coating.

In this case, the blue barley or buckwheat inside the attenuator is floated to some extent by the centrifugal force, so that the incense is added evenly to the whole barley or buckwheat. Preferably the coating time of the incense is made for 5 to 10 minutes. If the time and temperature are exceeded, blue barley or buckwheat may begin to carbonize and lose its inherent color and flavor, and the nutrients in blue barley or buckwheat may be destroyed and accompanied by the smell of fire roots.

Grain crushed green barley or buckwheat after the incense-coating step to a size of about 0.3 ~ 0.5mm (S600).

Grain crushed blue barley or buckwheat refers to the crushing of green barley or buckwheat rather than elongated cutting, which may be omitted depending on the size of blue barley or buckwheat, and then crushed using a separate gravure crusher. .

In order to finely powder the fine powder to be finely pulverized to a fine powder of 100 ~ 300 mesh (S700).

Micro-pulverization may use an air-flow type grinder, which is finely ground to about 100 to 300 mesh depending on the type of food to be added to maintain the flavor, color, and nutrients unique to blue barley or buckwheat.

Gravity powder and micropowder after the first step of adding barley or buckwheat incense are removed, and micropowder removes the inherent toxicity (green, sour, fishy, etc.) of blue barley or buckwheat. Is softened and its inherent color and flavor are at the saturation point. The effect of the fragrance added by this method is clearly different from the visual, olfactory, and taste as a real thing, and even when added to the secondary product, there is a marked difference.

Here again, we will look at the meaning and effect of incense coating.

Every substance that is present has its own unique aroma, and the smell of that substance is transmitted to the human sense of smell according to the refreshment or environment of the volatile substances embedded in the substance itself.

In the case of green barley or buckwheat discussed in the present invention, it will emit an individual unique flavor in the growing state. For example, the smell of pine barley or buckwheat is reduced when pine barley or buckwheat is picked up, as is the pine scent of pine cones and bamboo groves. In this state, to maximize the scent by expressing the unique scent of blue barley or buckwheat is the subject of the invention, the term scent is not a dictionary term, it is named in the appropriate term.

Spray appropriate amount of alcohol on green barley or buckwheat in the dried state (regardless of drying method, depending on the type of blue barley or buckwheat, containing 5% to 20% water) and sealing the inside When the pores of the closed barley or buckwheat begin to open slowly, alcohol (alcohol) also helps to open the pores of blue barley or buckwheat, and also helps to evaporate moisture. The reason for the low speed rotation with the internal temperature of 70 ~ 100 degrees is to quickly heat transfer and vaporize the inherent scent. The ideal method is to rotate at high temperature of 120 degrees for high speed, but it is relatively time consuming. It takes a long time This is because the temperature and speed vary depending on the hardness (toughness, softness, hardness, etc.), moisture content, and fiber state of blue barley or buckwheat. The effect of the fragrance added by this method is clearly different from the sense of smell and taste as a real thing, and even when added to the secondary product, there is a significant difference.

In general, a person senses a smell of smell, as described in the former, is a feeling of inherent aroma which is evaporated and an inherent inherent (distributed) effect. The present invention does not oxidize blue barley or buckwheat without destroying it. If the internal temperature is 120 to 200 degrees, the inner blue barley or buckwheat is rotated by the whirlwind and floats because of the strong centrifugal force. Is lower than the temperature inside the booster, which is intended to be controlled by the muffler itself. If you set the temperature of the damper itself to 120 degrees and the temperature of the green barley or buckwheat itself to 90 degrees, the damper is automatically controlled. There is a difference in the divergence temperature of the inherent scent according to green barley or buckwheat, but in this way the scent is added (coated) to the inside and outside of the green barley or buckwheat in a closed space. For example, if you smoke, nicotine smells on your fingers, and when you bake meat, the smell is the same as the principle of evaporating the natural flavor of green barley or buckwheat.

When incense-covered blue barley or buckwheat powder is produced in the first process as described above, extraction, concentration, and distillation using the incense-covered blue barley or buckwheat powder in the second process using the incense-covered blue barley or buckwheat powder It will be prepared.

In the present invention, the extraction, concentration, and distillate are prepared by a low temperature extraction method and a vacuum low temperature extraction method while maintaining the intrinsic color and flavor while minimizing nutrient destruction while ensuring the safety of the extraction solvent.

First, in the case of low temperature extraction, the sedimentation tank is equipped with an air brower to supply a sufficient amount of oxygen, to give the mixture fluidity, and to set the water temperature to maintain 30 to 45 degrees. When extracting, add 0.5 ~ 1.0% salt, 0.5 ~ 1.0% acetic acid to the total weight of water, add 10-15% green barley or buckwheat to the total weight of water, and 1.5 ~ 2.5% to the total weight of water. Liquor (cheongju), immersed in citric acid of 0.5 ~ 1.0% of the total weight of water.

The settling time and mixing ratio vary depending on the type of blue barley or buckwheat, because the hardness (toughness, softness, hardness, etc.) of blue barley or buckwheat is different from the components such as fiber, fat and sugar. Preferably, about 2.0% of liquor, about 0.8% of citric acid, 1.0% of salt, and 0.8% of acetic acid are added and soaked for about 4 to 6 hours.

The extracted extract thus removed the intrinsic toxicity (green, sour, fishy, etc.) of blue barley or buckwheat from the precipitation in the first step, so only the beneficial components of blue barley or buckwheat can be extracted in the second step. It will be (S800).

The extract extracted by this is concentrated in a vacuum low temperature concentration method to minimize the degree of reaction that is oxidized, decomposed due to heat effects or air, the degree of concentration can be adjusted to any extent. In the vacuum state, the boiling point of the material is lowered. By adjusting the degree of vacuum, the extract can be concentrated in the most stable state, and distillate having the inherent aroma of green barley or buckwheat can be obtained according to the evaporation order (S900). .

Next, vacuum low temperature extraction, concentration, and distillation method adds flavored blue barley or buckwheat powder in the first step to 10 to 13% of the total weight of water, and 0.5 to 1.0% of the total weight of salt and water. Vacuum low temperature extraction is performed by adding 0.5-1.0% acetic acid, 1.5-2.5% liquor (cheongju) to the total weight of water, and 0.5-1.0% citric acid relative to the total weight of water, and 0.06 Torr (0.079 mbar, 0.0079 kPa) Maintain the vacuum state of the mixture to boil at 40 degrees, evaporate 3000cc per hour, and vacuum extraction is carried out (S1000).

Separating the extract to maintain a vacuum of 0.06Torr again to boil the extract at 40 degrees or less, and concentrated by vacuum evaporation 3000cc per hour to obtain a concentrated, distillate at the same time (S1100).

Filtration and sterilization of the extraction, concentration, and distillate that passed through the above process (S1200), and vacuum packaging to obtain a complete extraction, concentration, distillate (S1300).

Hereinafter will be described for the embodiment of the present invention.

Example 1

The extracted blue barley was incense-coated by incense-coating in the first step of the present invention, and extracts, concentrates, and distillates were prepared by the method of extracting, concentrating, and distillate in the second step. Green barley 3kg was put in an automatic air cleaner (Rice Korea, Korea, Specification: W1000xL4500xH1450) and washed clean. Then, 70 g of acetic acid, 70 g of citric acid, and 50 g of salt were added to 15 kg of water, and green barley was immersed in the washed mixture for 4 hours. The detoxified blue barley was taken out and put into a low-temperature vacuum dryer (3KMI Tech, STVG-200), followed by primary drying for 8 hours, and then 20 g of fermented sake (alcohol water: 14 degrees) was evenly sprayed on blue barley, followed by drying temperature. Was set at 25 ° C. and dried again for 10 h. The dried green barley was taken out and put into a washing machine (Taehwa Automation Industry Co., Ltd., THDR-18). Evenly spray 20 g of fermented sake (alcohol water: 14 degrees) on the added green barley, set the inside temperature of the aspirator to 180 ° C, and set the room temperature of the blue barley to 140 ° C, close the cover of the bottling machine, and seal the bottling machine 200 ~ 250rpm The fragrance coating was performed by rotating at high speed for 30-40 minutes.

Add 3 kg of flavored blue barley to 20 kg of water, add 400 g of cheongju, 160 g of citric acid, 100 g of salt, and 160 g of vinegar, add blue barley to the mixture, set the temperature to 40 degrees, supply oxygen with air brower, and mix the mixture. It was impregnated with fluidity and immersed for 24 hours to obtain 15 kg of green barley extract. 15 kg of green barley extract was put into a vacuum low temperature extractor (Gyeongseo Machinery COSMOS-660), the vacuum was maintained at 0.06 Torr (0.079 mbar, 0.0079 kPa) to boil the mixture at 40 degrees, and 3000 cc per hour was evaporated, Green barley concentrate and 12 kg green barley distillate were obtained. The concentrate and the distillate were vacuum packed by ultraviolet filtration sterilization, respectively. After extracting the concentrate in a vacuum package and diluting it with water and drinking it, it was possible to feel the unique color and flavor of blue barley, and when distilled was taken out and drunk in water, it was able to savor the unique aroma of blue barley.

Example 2

The extracted buckwheat was incense-coated by incense-coating in the first step of the present invention, and extracts, concentrates, and distillates were prepared by a method of extracting, concentrating, and distillate in the second step. 3 kg of buckwheat was placed in an automatic air cleaner (Rice Korea, Korea, Specification: W1000xL4500xH1450) and washed thoroughly. Then, 70 g of acetic acid, 70 g of citric acid, and 50 g of salt were added to 15 kg of water, and the mixture was immersed for 4 hours. After removing the buckwheat detoxified, it was put in a low temperature vacuum dryer (3KMI Tech, STVG-200) and dried first for 10 hours, and then 20 g of fermented sake (alcohol water: 14 degrees) was evenly sprayed on the buckwheat, and then the drying temperature was increased. It set at 25 degreeC and dried again for 12 hours. The dried buckwheat was taken out and put into a steaming machine (Taehwa Automation Industry Co., Ltd., THDR-18). 20 g of fermented sake (alcohol water: 14 degrees) is evenly sprayed on the buckwheat,

The inside temperature of the rice cake was set at 200 ℃ and the buckwheat room temperature was set to 160 ℃. The cover of the rice cake was closed and the rice cake was sealed.

Add 3 kg of buckwheat flavored buckwheat to 20 kg of water, add 400 g of cheongju, 160 g of citric acid, 100 g of salt, and 160 g of vinegar, add the buckwheat to this mixture, set the temperature to 40 degrees, supply oxygen with air brower, and The fluidity was impregnated for 24 hours to obtain 15 kg of buckwheat extract. 15 kg of buckwheat extract was put into a vacuum low temperature extractor (Gyeongseo Machinery COSMOS-660), the vacuum was maintained at 0.06 Torr (0.079 mbar, 0.0079 kPa) to boil the mixture at 40 degrees, and 3000 cc per hour was evaporated, Buckwheat concentrate and 12 kg of buckwheat distillate were obtained. The concentrate and the distillate were vacuum packed by ultraviolet filtration sterilization, respectively. After extracting the concentrate in a vacuum package and diluting it with water for drinking, the color and flavor of buckwheat was felt, and the distillate was taken out for drinking, and the flavor of buckwheat was unique.

The foregoing has outlined rather broadly the features and technical advantages of the present invention in order to better understand the claims of the invention which will be described later. Additional features and advantages constituting the claims of the present invention will be described below. It should be appreciated by those skilled in the art that the conception and specific embodiments of the invention disclosed may be readily used as a basis for designing or modifying other structures for carrying out similar purposes to the invention.

In addition, the inventive concepts and embodiments disclosed herein may be used by those skilled in the art as a basis for modifying or designing other structures for carrying out the same purposes of the present invention. In addition, such modifications or altered equivalent structures by those skilled in the art can be variously changed, substituted and changed without departing from the spirit or scope of the invention described in the claims.

As described above, the extraction, concentration, and distillation using the flavored coated barley or buckwheat powder according to the present invention are deep while preserving the inherent color and flavor of the blue barley or buckwheat constituting the flavored coated barley or buckwheat powder. By having a taste and aroma can also be consumed the taste, aroma, nutrients of blue barley or buckwheat, there is an effect that can be mixed or eaten in food or used as an additive in food.

Claims (10)

Washing blue barley or buckwheat cleanly, Dipping in acetic, citric and salted water to remove, sterilize and neutralize the inherent toxicity of the washed blue barley or buckwheat, Spraying the sterilized detoxified green barley or buckwheat and then drying until the moisture content is less than 5%, Primary crushing the dried green barley or buckwheat, When crushed green barley or buckwheat is put into the drinking machine, and after spraying alcohol again, it is rotated at a low speed of 40 to 50 rpm with the internal temperature of the drinking machine being 70 to 100 degrees, and the inherent aroma of green barley or buckwheat begins to evaporate. Sealing the damper so that the inner temperature of the damper does not exceed 120 degrees to 200 degrees, and rotates at a high speed at a speed of 200 to 250 rpm so as to add the indigenous scent of green barley or buckwheat to the green barley or buckwheat, and the step of coating A first step of preparing flavored blue barley or buckwheat powder comprising the step of crushing green barley or buckwheat; At the temperature of water 35-45 degrees, in the flavor-added green barley or buckwheat powder in the first step of 10-15% of the total weight of water, 1.5-2.5% liquor of the total weight of water, 0.5-1.0 of the total weight of water Extracting the flavored blueberry or buckwheat powder by adding% salt, 0.5-1.0% acetic acid, 0.5-1.0% citric acid, and the total weight of water; Extraction, concentration, distillation using flavor-bearing green barley or buckwheat powder, characterized in that comprises a second step of producing a fragrance-coating extraction, concentration, distillate comprising the step of concentrating and distilling the extract at a vacuum low temperature Water preparation method. The method of claim 1, wherein the first step, The amount of acetic acid added to water is 0.2 to 0.5% by weight relative to the total weight of water, the amount of citric acid is 0.2 to 0.5% by weight relative to the total weight of water, and the amount of salt is 0.1 to 0.4% by weight relative to the total weight of water. Extraction, concentration, distillate production method using flavor-added blue barley or buckwheat powder. According to claim 1, wherein the alcohol content of the liquor is injected after the first crushed green barley or buckwheat in the first process in the first step is 14 to 20 degrees, the amount of liquor is injected compared to the total weight of green barley or buckwheat Extraction, concentration, distillate production method using the fragrance-added blue barley or buckwheat powder, characterized in that 0.3 ~ 0.5%. The method of claim 1, wherein the drying step of the first step is to put green barley or buckwheat into a low-temperature vacuum dryer to first dry until the water content of blue barley or buckwheat is 18-22%, and the first dried blue barley Alternatively, the alcohol of 14-20 degrees of alcohol on the surface of buckwheat is sprayed by 0.3-0.5% of the total weight of blue barley or buckwheat, and then dried again until the water content of blue barley or buckwheat is less than 5%. Extraction, concentration, distillate production method using the flavored addition barley or buckwheat powder, characterized in that. Extraction, concentration and distillation using flavor-added blue barley or buckwheat powder by the manufacturing method according to any one of claims 1 to 4. Washing blue barley or buckwheat cleanly, Dipping in acetic, citric and salted water to remove, sterilize and neutralize the inherent toxicity of the washed blue barley or buckwheat, Spraying the sterilized detoxified green barley or buckwheat and then drying until the moisture content is less than 5%, Primary crushing the dried green barley or buckwheat, When crushed green barley or buckwheat is put into the drinking machine, and after spraying alcohol again, it is rotated at a low speed of 40 to 50 rpm with the internal temperature of the drinking machine being 70 to 100 degrees, and the inherent aroma of green barley or buckwheat begins to evaporate. Sealing the damper so that the inner temperature of the damper does not exceed 120 degrees to 200 degrees, and rotates at a high speed at a speed of 200 to 250 rpm so as to add the indigenous scent of green barley or buckwheat to the green barley or buckwheat, and the step of coating A first step of preparing flavored blue barley or buckwheat powder comprising the step of crushing green barley or buckwheat; 10 to 15% of the total weight of water in the flavored green barley or buckwheat powder in the first process, 1.5 to 2.5% of the liquor, 0.5 to 1.0% of the total weight of water, salt and water A mixture containing 0.5% to 1.0% acetic acid and 0.5% to 1.0% citric acid relative to the total weight of water was added to a vacuum cold extractor, and the mixture was boiled at 40 ° C or lower while maintaining a vacuum of 0.06 Torr or less. Extraction, concentration, distillate production method using the flavored blue barley or buckwheat powder characterized in that the extraction, concentration, distillation by evaporation. The method of claim 6, wherein the first step, The amount of acetic acid added to water is 0.2 to 0.5% by weight relative to the total weight of water, the amount of citric acid is 0.2 to 0.5% by weight relative to the total weight of water, and the amount of salt is 0.1 to 0.4% by weight relative to the total weight of water. Extraction, concentration, distillate production method using flavor-added blue barley or buckwheat powder. According to claim 6, wherein the alcohol content of the liquor is injected after the first crushed green barley or buckwheat in the first step in the injection process is 14 ~ 20 degrees, the amount of liquor is injected compared to the total weight of blue barley or buckwheat Extraction, concentration, distillate production method using the fragrance-added blue barley or buckwheat powder, characterized in that 0.3 ~ 0.5%. The method of claim 6, wherein the drying step of the first step is to put blue barley or buckwheat into a low-temperature vacuum dryer to first dry until the water content of blue barley or buckwheat is 18 to 22%, and the first dried blue barley Or low-temperature vacuum drying step of spraying alcohol at 14-20 degrees alcohol on the surface of buckwheat by 0.3-0.5% of the total weight of blue barley or buckwheat and then drying it again until the moisture content of blue barley or buckwheat is less than 5%. Extraction, concentration, distillate production method using the flavor-added blue barley or buckwheat powder, characterized in that the. Extraction, concentration and distillation using flavor-added blue barley or buckwheat powder by the manufacturing method according to any one of claims 6 to 9.

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