KR20100102277A - The grain syrup using a mugwort and a pumpkin and process for preparing thereof - Google Patents

Abstract

PURPOSE: Grain syrup using wormwoods and pumpkins, and a manufacturing method thereof are provided to secure the flavor of the syrup for all kinds of users, and to improve the functionality as a health food. CONSTITUTION: Grain syrup using wormwoods and pumpkins contains 40wt% of either wormwood juice or wormwood powder, 30wt% of pumpkin mixture extract, 20wt% of glutinous rice, and 10wt% of malt. A manufacturing method of the grain syrup comprise the following steps: forming a hard-boiled rice with the glutinous rice; preparing the wormwood juice or the wormwood powder; steaming the pumpkins, Helianthus tuberosus Linne, Gastrodia elata Blume, balloonflower roots, and turnip, for obtaining the pumpkin mixture extract; mixing all the ingredients and fermenting for 10 hours; extracting the fermented mixture; boiling the mixture for 1~2 hours; and controlling the sweetness over 70Brix%.

Description

The Grain Syrup using a Mugwort and a Pumpkin And Process for Preparing Chil}

The present invention relates to crude syrup using wormwood and pumpkin, and to a method of manufacturing the same, in particular, by adding wormwood having abundant pharmacological components and a pumpkin mixture extract rich in pharmacological components and sugars as a main ingredient, in addition to flavor The present invention relates to a method of preparing syrup using wormwood and pumpkin which have a function as a health food.

In general, Jocheong is known as a favorite food manufactured and eaten at home instead of sweet foods, and the main ingredients of Jocheong use corn, which contains a lot of starch and sugar.

In recent years, in order to be able to use it as a healthy diet, a cheongcheong (Patent No. 10-547405) made of radish and bellflower and a cheongcheong (published number 1997-5092) using only pumpkin have been developed.

However, since the syrups described in the prior arts use only some specific materials, not only sweetness is not properly exhibited, but also various pharmacological properties are not achieved.

Accordingly, it is an object of the present invention to solve the above-mentioned drawbacks, and to provide the taste and the preparation method of the mugwort and amber prepared in addition to the excellent sweetness giving the flavor as a health food that gives a variety of pharmacological effects.

The crude syrup made of mugwort and pumpkin of the present invention for achieving the above object is any one of 40% by weight of the mugwort juice and mugwort powder of claim 1, 30% by weight of the pumpkin mixed extract, 30% by weight of glutinous rice, 10% by weight of malt oil. It is characterized by including.

In addition, the present invention according to claim 1, wherein the pumpkin mixed extract is made of 50% by weight of pumpkin, 10% by weight of pork potatoes, 10% by weight of cheonma, bellflower 10% by weight and reinforced acid turnip 20% by weight It is done.

Method for preparing a crude syrup made of wormwood and amber of the present invention for achieving the above object, step of making a gourdap state made by steaming the glutinous rice of claim 3, any one of the juice or powder obtained by washing the light wormwood leaves after processing Step of preparing, zucchini, pork potato, cheonama, bellflower and fortified turnip in steaming, steaming, pressurized to obtain a pumpkin mixed extract, any one of the wormwood and mugwort powder obtained from the above step, zucchini mixed Put 30% by weight of the extract, 20% by weight glutinous rice, and 10% by weight of malt in the malt and simmer for 10 hours at 30-60 ° C. Step to extract the juice to be discharged through 目), put the juice in a container and boil for 1 to 2 hours on a high heat of 150 ℃ or more, heat over 5 hours with a mild fire below 70 ℃. And it characterized in that it comprises the step of adjusting to a concentration of more than 70 Brix%.

The reason of adding the wormwood is to use the pharmacological components of the wormwood in order to have the Jocheong have a functional health food, the wormwood used in the present invention is a lion foot wormwood, in particular using only young leaves collected before and after the lunar month of May will be. As is well known in the mugwort, it is an excellent alkaline food containing the highest amount of vitamins A and C, as well as calcium and iron. According to the intentions such as 'herbaceous cortex' or 'consensus bom' such as wormwood, wormwood is said to alleviate gastrointestinal diseases, allergic symptoms of the skin, and prevent the change to acid constitution as well as hemostatic function.

The reason for the addition of the pumpkin mixture extract added with the mugwort is that the mugwort of the mugwort is added to neutralize the bitter taste so that consumers do not feel, and in addition to the components of the pumpkin mixture extract to make It is to give a pharmacological function.

First, pumpkin has a lot of sugars to give sweetness (약) function, the pharmacological function is rich in fiber and low calories due to the function of preventing decomposition and accumulation of fat in the body, belonging to Yellow Food (Yellow Food) As a food, no beta-carotene contained in the amber is converted into vitamin A by the body to prevent symptoms related to vision, such as vision loss, night blindness, dry eye and cataracts. In addition, the vitamin E contained in the pumpkin has an antioxidant function, and also acts as a diuretic to lower blood pressure.

Pork potatoes are also added to supplement starch. The term “Potato Potato” means that it is painful when people eat it, and it is not digested well. In pharmacological action, the main ingredient 'Inulin' is a low-calorie polysaccharide, and glucagon, a hormone in the pancreas, breaks down glycogen stored in the liver into blood sugar and puts it in the blood. It inhibits the function of stabilizing blood sugar. Inulin is a low calorie polysaccharide that is difficult to decompose in human digestive enzymes, but even if absorbed, it is a glucooligosaccharide and thus no increase in blood glucose occurs. Gluco-oligosaccharides act as food for bifidus, the representative of beneficial bacteria in the intestine. Bifidus bacteria multiply bifidus bacteria, making them useful in the intestines such as chiamine, lipofuramine, vitamin B6 and vitamin K. They also lower the intestinal pulmonary (PH) level, which inhibits the growth of harmful bacteria and restricts their activity. Function

In addition, the cheonma is rich in sugar and fiber in addition to moisture, and added for sweetness like pumpkin, and the fiber also promotes digestion of the intestine, vitamin B1, C and niacin and the like has excellent pharmacological effects on the cerebrovascular system.

The bellflower is added to supplement the sugar along with the pumpkin, hemp, and the like. In addition to the sugar, the bellflower contains a large amount of calcium and iron, and fiber is an alkaline food with a main component. The bellflower fiber promotes digestion of the intestines like cheonama and amber, and the bellflower contains `` saponins '' and `` steroid-like substances '' in the bellflower, as the old bells are said to be better than hemp. It cleanses and promotes the activity of enzymes that break down cholesterol and fat in the blood. In particular, 'saponin' ingredient is known to have a number of pharmacological effects, such as calming, antipyretic, analgesic, antitussive, expectorant, lowering blood sugar, improving cholesterol metabolism, anticholinergic, anti-cancer and gastric acid distribution.

Turnip used in the above is a fortified acid, the reason for the addition of turnip is to supplement the sugar with amber, hemp, bellflower and the like to have a pharmacological action.

Turnip leaves contain protein, sugars, fiber, calcium, phosphorus, iron, potassium, sodium, vitamin A, diamine, riboflavin, niacin and ascorbic acid, and turnip roots contain moisture, protein, sugar, fiber, ash, bone It contains calcium, phosphorus, iron to make blood, and potassium, sodium, vitamin A, diamine, riboflavin, niacin, and ascorbic acid to help prevent high blood pressure. Turnips have also been reported to have a unique and irritating taste and fragrance with cruciferous vegetables, due to the action of active ingredients such as isothiocyanate, disulfide and sulfoaphane. In addition, a study by the Korea Food Research Institute on the active ingredient of turnip has been reported that turnip has an inhibitory effect on liver cirrhosis.

The object of the present invention is that in addition to the effect that anyone can easily eat without a sense of rejection has the effect of having a functional as a healthy diet.

Hereinafter, with reference to the accompanying drawings will be described in detail a preferred embodiment of the present invention.

<Production Example>

<Step 1: Steaming Glutinous Rice>

The prepared domestic glutinous rice is steamed with high temperature steam of 100 ℃ or higher to make the walnut rice. The reason for the glutinous rice in the state of the gourd rice is to solidify the pumpkin mixture extract described later in a gel state.

  <Step 2: Mugwort processing step>

Mugwort used in the present invention is a light mugwort leaf collected around the lunar month of May in the lunar calendar. The collected wormwood leaves are subjected to a pretreatment process of sorting and washing, dried at room temperature (常溫), and then pulverized with a sieve having a scale of 100 mesh to make wormwood powder or wormwood extract (juice) by a heat extraction method.

Step 3: Pumpkin Mixed Extract Step

The pumpkin extract is pre-processed, that is, washed, crushed, and seed-removed, then cut into slices, and the sliced pumpkin is placed in a preheated heating container and 10% water is added to the total amount of the pumpkin. After heating at 100 ° C. for 60 minutes or more, the water content is steamed to 60% or more, and then compressed to obtain a pumpkin extract.

Pork potatoes, sorghum, bellflower and fortified turnips are also obtained through the same process as the pumpkin.

The extracts thus obtained are mixed at a ratio of 50% by weight of pumpkin extract, 10% by weight of pork potato extract, 10% by weight of cheonma extract, 10% by weight of bellflower extract and 20% by weight of turnip acid turnip extract.

<Step 4: Cutting step>

40% by weight of mugwort juice or mugwort powder obtained through Steps 1 to 3, 30% by weight of zucchini mixed extract, 20% by weight of glutinous rice beans in 10% by weight of the prepared malt and put in a warming container warmed to 30 ~ 60 ℃ for 10 hours Cuts. Malt used in the present invention is prepared by the conventional method of immersing, germinating, stirring and drying the outer barley, the reason for the addition of malt and glutinous meat for the purpose of solidifying in the gel state of the pumpkin mixture extract prepared in step 3 To add.

 <Step 5: juice step>

The crude syrup mixture, cut through step 4, is transferred to a pre-prepared net cloth, and then wrapped and pressurized to carry out a juice operation in which only the liquid phase is discharged through the scale.

<Step 6: 1st Drowsiness Step>

The liquid water obtained through the juice step of step 5 is put in a heating vessel prepared in advance and boiled for 1 to 2 hours with senbul at 150 ° C. or higher to achieve a slime state.

<Step 7: 2nd Drowsiness>

The mixture soaked to form the primary gel through step 6 is then heated to a low heat of 70 ° C. or lower for 5 hours or more, and then adjusted to a concentration of 70 Brix% or more to obtain the final result.

<Examples>

40% by weight of either mugwort or mugwort powder, 30% by weight of zucchini mixed extract, 20% by weight of glutinous rice made from glutinous rice, and 10% by weight of malt are placed in an insulated container. The liquid was juiced so that only the liquid was discharged through the scale, and the juiced liquid was put in a heating container prepared in advance and boiled for 2 hours with a high heat of 150 ° C. or higher and then boiled for 1 hour, and then heated at a low heat of 70 ° C. or lower for 5 hours or more. The crude syrup adjusted to a concentration of 70 Brix% or more was obtained through the second boil process.

Pumpkin mixed extract was prepared in the ratio of pumpkin 50% by weight, pork potato 10% by weight, cheonma 10% by weight, bellflower 10% by weight and reinforced acid turnip 20% by weight.

Experimental Example

In the present experimental example, to examine the crude ginseng of the present invention obtained by the above examples in terms of flavor, Table 1 was used as a sample, and the taste (sweetness) and aroma were observed. It was like three.

<Number of samples> gender Age group job Number of samples south 20's student 5 Office workers 5 30 ~ 40s Office workers 10 female 20's student 10 Office workers 5 30 ~ 40s housewife 15

<From taste (sweetness)> gender Age group job Number of samples Very sweet A little sweet south 20's student 5 3 2 Office workers 5 3 2 30 ~ 40s Office workers 10 6 4 female 20's student 10 6 4 Office workers 5 3 2 30 ~ 40s housewife 15 10 5 system 50 31 19

<From incense> gender Age group job Number of samples Have a strong scent Have a mild scent is average south 20's student 5 One 5 0 Office workers 5 One 6 One 30 ~ 40s Office workers 10 3 6 One female




20's student 10 4 5 One Office workers 5 2 5 One 30 ~ 40s housewife 15 One 6 One system 50 12 33 5

As a result of the above test, the product of the present invention can be found to be able to feel aroma from the mugwort or pumpkin while maintaining the sweet taste by the pumpkin extract and malt can give a general consumer much more favor than the existing syrup. In particular, wormwood, pumpkin extract, pork potatoes, cheonma, bellflower, and turnips, which are mixed ingredients, have a pharmacological action added to the pharmacological components described in all, so that it can be sufficiently confirmed as a healthy food.

In the above description of the preferred embodiment of the present invention and the preparation method thereof, the present invention is not limited thereto, and various modifications can be made without departing from the scope of the claims and the detailed description of the invention. It is possible and this also belongs to the scope of the present invention.

Claims (3)

Jocheong composed of wormwood and pumpkin composed as follows. 40% by weight of either mugwort or mugwort powder; 30% by weight of the pumpkin mixed extract; 20% by weight of glutinous rice; and Malt 10% by weight According to claim 1, wherein the pumpkin mixed extract is composed of mugwort and pumpkin, characterized in that consisting of 50% by weight of pumpkin, 10% by weight of pork potatoes, 10% by weight of cheonma, 10% by weight bellflower and 20% by weight of turnip acid. Inquire. Making a glutinous rice steamed glutinous rice state; Preparing any one of the juices or powders obtained by washing the soft mugwort leaves; Adding zucchini, pork potato, scorpion, bellflower and fortified turnips in a container to steam and then pressurizing to obtain a pumpkin mixed extract; 40% by weight of any one of the mugwort juice and mugwort powder obtained from the above steps, 30% by weight of the pumpkin mixed extract, 20% by weight glutinous rice beans in 10% by weight of malt and the step of cutting at 30 ~ 60 ℃ for 10 hours; Putting the crushed fresh syrup mixture into a bed linen in a mesh form to juice only the liquid phase to be discharged through the scale; Putting the juice in a container and boiled for 1 to 2 hours on a high heat of 150 ℃ or more; And Method of preparing a crude syrup composed of wormwood and amber comprising the step of adjusting to a concentration of 70 Brix% or more while heating at a low heat of less than 70 ℃ over 5 hours.