KR20090124734A - Functional drinks using cudrania tricuspidate and method of manufacturing the same - Google Patents

Abstract

PURPOSE: A method for producing functional Cudrania tricuspidate beverage is provided to extract effective ingredient and remove unpleasant smell of the Cudrania tricuspidate. CONSTITUTION: A method for producing functional Cudrania tricuspidate beverage comprises: a step of mixing leave, roots, barks, and stem of Cudrania tricuspidate with corn stem(S10); a step of fermenting the mixture(S20); a step of filtering fermented product(S30); a step of maturing the filtered liquid(S40); and a step of adding charcoal wrapped with hemp cloth to remove smell(S50).

Description

Functional drinks using Cudrania tricuspidate and method of manufacturing the same

The present invention relates to a functional jacuzzi drink and a method for manufacturing the same, in particular to extract, ferment, and ripen the beneficial components of the jacuzzi tree, remove the adverse odor, beneficial to health, easy to drink functional coupe zippon drink and its preparation It is about a method.

Recently, studies on the excellent pharmacological effects of Cudrania fern have been continuously made.

Cudrania tricuspidata (Carr.) Bureau ex Lavallee is a deciduous tree belonging to the genus Mulberry family, which is called Guji mulberry, Good thorn, Live mulberry.

Root bark, tree bark, bark and leaves of Cudrania japonica contain various ingredients effective for the human body. From now on, Cudrania japonica is a blood pressure lowering agent, tuberculosis depending on the root, bark, stem, leaf, bark, fruit, etc. It has been used as a medicine for antipyretics, antipyretics, expectorants, diuretics, hemostatics, and antiperspirants. It is used for athlete's foot as an antifungal agent and for chronic indigestion due to weakness of digestive organs.

In addition, the fruit of the Cudrania tree is round with a fruit, about 2.5cm in diameter, and matures in red from September to October, and the flesh is sweet and edible. The fruit is known to contain useful organic substances such as vitamin B, B1, B2, vitamin C, linoleic acid, glucose, maltose, fructose, malic acid, lemon acid, and the like.

In addition, Cudrania japonica contains a flanovoid known to have an anticancer effect, it is widely used since ancient times in the synonym, sense of weakness, herbal wood, etc., which has been used as a medicinal herb, and has been continuously studied in recent years.

For example, according to the article "Chemical Structure and Biological Activity of New Flavonoid Compound Genikudranin Isolated from Coconut Tree," Genetic Engineering Laboratory, Korea Advanced Institute of Science and Technology, Lung cancer, Colon cancer, Skin cancer, Uterine cancer It is reported that a large amount of components having a high effect on the back are contained.

In addition, the zigzag tree has a good effect by applying to patients who cannot use chemotherapy or radiation therapy, which not only makes tumors grow or shrink but also reduces the pain and improves appetite, thereby increasing weight and eliminating revenge. There is action.

On the other hand, there are attempts to use pharmacologically using extracts from Cucumis japonica, but fermented and matured using leaves, stems, roots, bark, and branches of Cucumis japonica, and their fruits to develop functional drinks that meet modern tastes. Is not yet widely popularized.

In addition, the intrinsic odor of Cudranias can not be removed, causing considerable inconvenience when drinking.

The present invention has been made in view of the above-described matters, extracts the beneficial ingredients from the coupe mulberry, fermented and matured, and removes the inverse smell of coupe mulberry functional drinking coupe drink and its manufacturing method easily The purpose is to provide.

Functional kkujippong drink manufacturing method according to the present invention for achieving the above object, the leaves of kkujippel, roots, bark, branches, and stems of kkujippung tree cut to 5 ~ 10cm, and corn cut to 5 ~ 10cm A step of preparing a zigzag celadon by heating a mixture mixed with water and water; Fermentation step of fermenting by mixing the kkujippongja fruit to the kkujippongcheong; A filtration step of filtering the fermented product fermented in the fermentation step; A ripening step of ripening the filtrate filtered in the filtration step; After the aging step, the charcoal wrapped in burlap in the aging solution aged in the aging step, put a period of time, to remove the smell of the aging solution; odor removal step; comprises a.

In addition, the kkujippongcheong is prepared by heating the mixture in a brass-made pot, kkujippong fruit and the kkujippongcheong mixed in the kkujippongcheong are mixed in a weight ratio of 50:50 to 33:67, the fermented product Is fermented for more than one year in the pine shade, the matured is buried in the surrounding ground where pines grow, aged for two or more years, the weight of the char in the aged is 5% to 20% of the weight of the aged liquid, Charcoal wrapped in burlap is preferably put in the aged for 6 months to 1 year to remove the smell of the aged.

In addition, the functional kkujippong drink according to the present invention is prepared by the functional kkujippong drink manufacturing method.

Functional kkujippong drink according to the present invention and a method for producing the same, extracts the beneficial ingredients from kkujippong, fermented and matured, and eliminates the reverse odor of kkujippong, beneficial to health, easy to drink functional kkujippong drink and It provides a manufacturing method.

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

1 is a flow chart for a functional kkujippong drink manufacturing method according to an embodiment of the present invention.

Referring to Figure 1, the functional kkujippong drink manufacturing method according to an embodiment of the present invention is the manufacturing step (S10), fermentation step (S20), filtration step (S30), aging step (S40), It is configured to include an odor removing step (S50).

First, in order to manufacture the jjujippongcheong in the manufacturing step (S10), prepare the leaves, roots, bark, branches, and stems of the kkujippong.

Cut roots, bark, branches, and stems of Cucumber tree into 5-10cm each. The roots, bark, branches, and stems of the Cudranias cut to 5-10cm are mixed with the leaves of the Cuscilla, and the cornstalks cut to 5-10cm and water are mixed. Thereafter, the mixture is heated to make Cudrania blue.

During the heating of the mixture, beneficial components are extracted from the respective components (leaf, root, bark, branches, and stem) of the Cudrania tree.

At this time, the mixture is preferably heated in a pot made of brass. In the pot made of brass, far-infrared rays generated from brass have antibacterial function, do not rust well, and have high thermal conductivity.

Therefore, the mixture contained in the brass pot is sterilized while being heated, and there is less possibility that rust is mixed in the mixture during the heating process compared to the iron pot, and heat is transferred evenly to the mixture by the high thermal conductivity, so that beneficial ingredients are removed from the mixture. It comes out well.

Subsequently, in the fermentation step (S20), the Cudrania tree fruit is mixed with the Cudrania japonica produced in the Cudrania japonica production step (S10) to ferment for a predetermined period of time.

In the present embodiment, the fruit and kkujippongcheong are mixed in a weight ratio of 50:50 to 33:67 in a jar, the microorganisms contained in the fruit and kkujippongcheong while leaving the jar in pine shade for more than a year Allow fermentation to proceed by enzymes.

Pine is known to contain phytoncide and terpene components.

Phytoncide has a strong antibacterial effect that kills or inhibits growth of bacteria, fungi, parasites, and various pharmacological effects such as relieving stress.The phytoncide is a volatile substance, and it is generally a fatigue recovery and various kinds of breaths just by breathing in the forest. It is known to have an effect on the release of toxins.

In addition, terpene is an important component included in the sol, which is known to be effective as a volatile substance like phytoncide, and to release fatigue and toxins. More than 40 terpenes have been reported in pine needles, and among them, alpha-pinene, beta-pinene, beta-phellandrene, beta-cayfilene, myrsen, campain, alpha-perpinolene, etc. It is known that this contains a lot.

Therefore, in the fermentation step (S20), when the jar containing the kkujippongcheong and berries is left in the shade of pine for more than one year, the fermentation, the antibacterial action of the mixture of kkujippongcheong and berries by the phytoncide and terpene of the pine and contained in the mixture Various toxins will be released.

Subsequently, the filtration step (S30) to filter the fermentation product fermented in the fermentation step (S20).

In the fermentation step (S20), the leaves, roots, bark, branches, stems, fruit seeds, etc. contained in the fermentation fermented in the fermentation product are filtered out. The fermentation product is filtered in this way, so as to be easy to drink after the fermentation step (S20), filtration step (S30), aging step (S40), and odor removing step to be described later.

Subsequently, in the aging step S40, the filtrate filtered in the filtration step S30 is aged.

In the aging step (S40), in order to take advantage of the pharmacological effect of the pine, it is preferable to put the filtrate again in a jar and buried in the land of the main surface where the pine grows for two years or more. The filtrate is buried in the ground, and is aged while maintaining a geothermal temperature of 10 ℃ ~ 20 ℃ during the aging period. At this time, it is preferable to install a screen covering a crest, etc., on the upper part of the jar buried in the ground to keep the temperature of the upper part of the jar cool, and to prevent rain or snow from entering the jar.

By the aging step (S40), enzymes, microorganisms, and salts in the aging product are acted to give a unique aroma and taste of Cudrania.

Subsequently, the odor removing step (S50) after the aging step (S40), to remove the smell of the aging liquid aged in the aging step (S40).

The aging solution contains the inherent adverse smell of Cudrania, which allows the charcoal to remove the adverse smell.

In this embodiment, by putting char wrapped in burlap in the aging solution for a period of time, the charcoal to remove the smell of the aging solution. The odor removing step (S50) is preferably carried out for a period of June to one year, the weight of the charcoal is to be 5% to 20% of the weight of the aging liquid.

As such, after the fermentation and aging step and the odor removal step (S50), the water is diluted and diluted in the aging solution.

Hereinafter, the functional kkujippong drink according to the above configuration and the effect by the manufacturing method will be described.

In the functional jjippong drink and its manufacturing method according to an embodiment of the present invention, the jjujippongcheong manufacturing step (S10), since the mixture is prepared by heating a mixture of each portion of the kkujippong tree, corn stalks and water, the mixture is heated Since the beneficial components of the kkujippang tree comes out sufficiently in the process, the kkujippong drink according to the manufacturing method provides excellent pharmacological effects such as anticancer effect by the beneficial ingredients contained in the kkujippong.

In addition, the functional kkujippong drink according to an embodiment of the present invention and a method for preparing the same are used by mixing corn stalks in the manufacturing step (S10), corn contains essential amino acids such as oleic acid, linoleic acid, palmitic acid, and the like. It is effective in preventing adult diseases such as diabetes and colorectal cancer, and is rich in carbohydrates, rich in protein, sugar, fiber, vitamin A, etc., and is widely used as a diet food, and is known to have a particularly high sugar content.

Since corn cob of the corn having the above-mentioned efficacy is mixed with each part of the cooji mulberry to produce a kkujippongcheong, in addition to the inherent anti-cancer effect of kkujibong tree, it provides an adult disease prevention effect by the components of corn bran.

In addition, due to the high sugar content of the cornstalk, the inverse smell of Cudrania is diluted to provide an effect of facilitating drinking more.

In addition, in the manufacturing step (S10) of the kkujippongcheong, each part of the kkujipponggi, corn stalks, and a mixture of water is accommodated in a pot of brass material is heated, so that the mixture is sterilized by brass, brass at a high thermal conductivity of brass Heat is evenly transferred to the mixture contained in the pot of material, which provides a beneficial effect on the extraction of beneficial components from the mixture.

In addition, the functional kkujippong drink and its manufacturing method according to an embodiment of the present invention, the fermentation step (S20) and the aging step (S40) each proceeds by burying in the surrounding ground where pine shade and pine grow, phytoncide of pine With the terpene component, it provides the effect of inhibiting the growth of bacteria in the fermented products and fermented products, and preventing the decay of the fermented bacteria and matured products.

The fermentation step (S20) is more than one year, the aging step (S40) is a natural friendly ripening for a long time for more than two years at a geothermal temperature of 10 ℃ ~ 20 ℃, to maintain the unique aroma and deep taste of Cudrania As a health drink for modern people, it provides an effect that can reflect the demand for health promotion and various tastes.

In addition, the functional kkujippong drink and its manufacturing method according to an embodiment of the present invention, in the odor removal step (S50), because the charcoal removes the inverse smell of kkujippong tree, both young and old provide a drinkable effect without objection.

In addition, the functional kkujippong drink according to the functional kkujippong drink manufacturing method according to the present embodiment can provide an effect that contributes to the income of kkujippong growers.

In the above, the present invention has been described in detail with reference to preferred embodiments, but the present invention is not limited to the above embodiments, and many other modifications may be provided without departing from the scope of the present invention.

1 is a flow chart for a functional kkujippong drink manufacturing method according to an embodiment of the present invention.

Claims (3)

Manufacture of Cudrania Cheongji by heating a mixture of leaves of Cudrania, roots, bark, branches, and stems of Cucumber tree cut to 5-10 cm, corn stalks cut to 5-10 cm, and water Steps, Fermentation step and fermented by mixing the Kudji mulberry fruit to the Kudjippongcheong, A filtration step of filtering the fermented product fermented in the fermentation step, Aging step of aging the filtrate filtered in the filtration step, After the aging step, the charcoal wrapped in burlap in the aging solution aged in the aging step, put a period of time, functional courageous drink manufacturing method comprising the odor removing step of removing the smell of the aging solution. The method of claim 1, The kkujippongcheong is prepared by heating the mixture in a pot of brass material, Kudji mulberry fruit and the kkujippongcheong mixed in the kkujippongcheong are mixed in a weight ratio of 50:50 to 33:67, The fermentation is fermented for more than one year in pine shade, The maturation is matured for more than two years, buried in the ground around which pines grow, The weight of the char in the aging product is 5% to 20% of the weight of the aging liquid, characterized in that the charcoal wrapped in the burlap in the aging material for 6 months to 1 year to remove the smell of the aging product Functional kkujippong drink manufacturing method. Functional jacuzzi drink produced by the functional coupe pongi drink manufacturing method of claim 2.

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