KR20100104268A - Method for manufacturing the glucose of schizandra chinensis - Google Patents
Method for manufacturing the glucose of schizandra chinensis Download PDFInfo
- Publication number
- KR20100104268A KR20100104268A KR1020090022576A KR20090022576A KR20100104268A KR 20100104268 A KR20100104268 A KR 20100104268A KR 1020090022576 A KR1020090022576 A KR 1020090022576A KR 20090022576 A KR20090022576 A KR 20090022576A KR 20100104268 A KR20100104268 A KR 20100104268A
- Authority
- KR
- South Korea
- Prior art keywords
- mixture
- schizandra
- schizandra chinensis
- chinensis
- extract
- Prior art date
Links
- YEFOAORQXAOVJQ-UHFFFAOYSA-N wuweizischun A Natural products C1C(C)C(C)(O)CC2=CC(OC)=C(OC)C(OC)=C2C2=C1C=C(OC)C(OC)=C2OC YEFOAORQXAOVJQ-UHFFFAOYSA-N 0.000 title claims abstract description 43
- 238000000034 method Methods 0.000 title claims abstract description 22
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 9
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 title 1
- 239000008103 glucose Substances 0.000 title 1
- 239000000203 mixture Substances 0.000 claims abstract description 34
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 239000000284 extract Substances 0.000 claims abstract description 16
- 238000010438 heat treatment Methods 0.000 claims abstract description 13
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims abstract description 11
- 229920002261 Corn starch Polymers 0.000 claims abstract description 8
- 239000008120 corn starch Substances 0.000 claims abstract description 8
- 230000032683 aging Effects 0.000 claims abstract description 7
- 240000006079 Schisandra chinensis Species 0.000 claims description 11
- 235000008422 Schisandra chinensis Nutrition 0.000 claims description 11
- 238000002156 mixing Methods 0.000 claims description 11
- 239000006188 syrup Substances 0.000 abstract description 9
- 235000020357 syrup Nutrition 0.000 abstract description 9
- 238000003756 stirring Methods 0.000 abstract description 2
- 239000008280 blood Substances 0.000 abstract 1
- 210000004369 blood Anatomy 0.000 abstract 1
- 239000000843 powder Substances 0.000 abstract 1
- 229920002472 Starch Polymers 0.000 description 8
- 235000019698 starch Nutrition 0.000 description 8
- 239000008107 starch Substances 0.000 description 8
- 235000013305 food Nutrition 0.000 description 4
- 235000009051 Ambrosia paniculata var. peruviana Nutrition 0.000 description 2
- 235000003097 Artemisia absinthium Nutrition 0.000 description 2
- 240000001851 Artemisia dracunculus Species 0.000 description 2
- 235000017731 Artemisia dracunculus ssp. dracunculus Nutrition 0.000 description 2
- 235000003261 Artemisia vulgaris Nutrition 0.000 description 2
- 235000000604 Chrysanthemum parthenium Nutrition 0.000 description 2
- 229930091371 Fructose Natural products 0.000 description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 2
- 239000005715 Fructose Substances 0.000 description 2
- 240000007890 Leonurus cardiaca Species 0.000 description 2
- 235000000802 Leonurus cardiaca ssp. villosus Nutrition 0.000 description 2
- 244000061456 Solanum tuberosum Species 0.000 description 2
- 235000002595 Solanum tuberosum Nutrition 0.000 description 2
- 239000001138 artemisia absinthium Substances 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 241000411851 herbal medicine Species 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000000049 pigment Substances 0.000 description 2
- 235000015277 pork Nutrition 0.000 description 2
- 235000021395 porridge Nutrition 0.000 description 2
- 229920001592 potato starch Polymers 0.000 description 2
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- LQIAZOCLNBBZQK-UHFFFAOYSA-N 1-(1,2-Diphosphanylethyl)pyrrolidin-2-one Chemical compound PCC(P)N1CCCC1=O LQIAZOCLNBBZQK-UHFFFAOYSA-N 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 244000194101 Ginkgo biloba Species 0.000 description 1
- 235000008100 Ginkgo biloba Nutrition 0.000 description 1
- 206010019280 Heart failures Diseases 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- 241000218377 Magnoliaceae Species 0.000 description 1
- 208000002720 Malnutrition Diseases 0.000 description 1
- 240000004713 Pisum sativum Species 0.000 description 1
- 235000010582 Pisum sativum Nutrition 0.000 description 1
- 206010037660 Pyrexia Diseases 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 208000025865 Ulcer Diseases 0.000 description 1
- 206010052428 Wound Diseases 0.000 description 1
- 208000027418 Wounds and injury Diseases 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 229930002877 anthocyanin Natural products 0.000 description 1
- 235000010208 anthocyanin Nutrition 0.000 description 1
- 239000004410 anthocyanin Substances 0.000 description 1
- 150000004636 anthocyanins Chemical class 0.000 description 1
- 208000006673 asthma Diseases 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 206010006451 bronchitis Diseases 0.000 description 1
- 239000003638 chemical reducing agent Substances 0.000 description 1
- 235000019506 cigar Nutrition 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 244000013123 dwarf bean Species 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000003628 erosive effect Effects 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 206010016256 fatigue Diseases 0.000 description 1
- 235000021331 green beans Nutrition 0.000 description 1
- 230000035876 healing Effects 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 239000012676 herbal extract Substances 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 238000007602 hot air drying Methods 0.000 description 1
- 230000036543 hypotension Effects 0.000 description 1
- 208000030603 inherited susceptibility to asthma Diseases 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000001071 malnutrition Effects 0.000 description 1
- 235000000824 malnutrition Nutrition 0.000 description 1
- 230000003340 mental effect Effects 0.000 description 1
- 208000015380 nutritional deficiency disease Diseases 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 229940124595 oriental medicine Drugs 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 208000020016 psychiatric disease Diseases 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 230000009885 systemic effect Effects 0.000 description 1
- 231100000397 ulcer Toxicity 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
- A23L21/25—Honey; Honey substitutes
- A23L21/27—Honey substitutes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/20—Malt products
- A23L7/25—Fermentation of cereal malt or of cereal by malting
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/326—Foods, ingredients or supplements having a functional effect on health having effect on cardiovascular health
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Biotechnology (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
Description
본 발명은 물엿 제조 방법에 관한 것으로서, 더욱 상세하게는 오미자 엑기스를 저온 가열하여 오미자 조청을 제조하는 방법에 관한 것이다.The present invention relates to a method for producing starch syrup, and more particularly, to a method for preparing Schizandra chinensis by low temperature heating of Schizandra extract.
오미자(Schizandra chinensis, ruprecht)는 목련과(Magnoliaceae) 식물로서, 한방에서는 이의 열매를 전신쇠약, 정신 육체적 피로, 기관지염, 기관지 천식, 신경 쇠약, 저혈압, 심장기능 저하, 영양실조 궤양과 상처의 치료 및 시력을 증진시키는데 이용하며, 주로 차 또는 하절기의 화채 재료 및 그 색소를 이용한 녹말다식과 오미자주로 가공, 이용되고 있다.Schizandra chinensis (ruprecht) is a Magnoliaceae plant that, in oriental medicine, uses its fruits for systemic weakness, mental and physical fatigue, bronchitis, bronchial asthma, nervous breakdown, hypotension, heart failure, malnutrition ulcers and wounds. It is used to improve eyesight, and is mainly processed and used as starch and schisandra using tea or summer vegetables and its pigments.
이러한 오미자 약리활성에 대한 구체적인 연구가 활발히 진행되고 있다. 오미자에는 다량의 유기산 및 안토시아닌(anthocyanin) 색소가 함유되어 있다. 성분이 따뜻하고 맛이 시며 독이 없고 허로(虛勞)와 이수를 보해주고 눈을 밝게 하며 수장을 따뜻하게 하고 음을 강하게 하며 남자의 정을 더해주고 음 속의 살을 나게 하며 지소갈(止消渴)하고 제번열(除煩熱)하며 주독을 풀어주고 기침과 상기를 치료한다. 깊은 산속에서 나니 줄기가 붉고 덩굴이 나고 잎이 은행잎과 같으며 꽃이 황 백색이고 시가 완두콩 같이 크고 경두(莖頭)가 총생(叢生)하며 생으로는 푸르고 익으면 홍자색이며 맛이 단것이 좋으니 8월에 열매를 채취해서 햇빛에 말린다. 껍질과 살은 달고 시며 씨 속은 맵고 쓰고 모두 합하면 5가지 맛을 갖추고 있기 때문에 오미자(五味子)라 한다.Detailed studies on the pharmacological activity of Schizandra chinensis have been actively conducted. Schisandra chinensis contains large amounts of organic acids and anthocyanin pigments. Ingredients are warm and delicious, nonpoisonous, gives erosion and healing, brightens the eyes, warms the head, strengthens the sound, adds the affection of the man, makes the flesh in the sound The fever is the first to soothe the poison and treat coughs and stomach. In the deep mountains, stems are red, vines grow, leaves are like ginkgo biloba, flowers are yellow white, cigars are peas, and the green beans are gross, and green and ripe, reddish purple, and sweet. Fruits are harvested in August and dried in the sun. The skin and flesh are sweet and sour, and the seeds are spicy and bitter.
대한민국 특허 공개공보번호 제1987-0010197호에는 분쇄하거나 증숙 마쇄하여 얻어진 돼지감자죽과, 물 1ι당 엿기름 0.16kg의 일정 비율로 혼합된 엿기름 용액을 동일비율(kg/ι)로 혼합하여 15 ~ 20℃의 상태에서 8 ~ 10시간 정도 숙성시켜 과당 죽을 얻고, 걸러진 과당액만을 250 ~ 300℃로 20 ~ 24시간 교반 가열시킴을 특징으로 하는 돼지감자를 이용한 물엿의 제조 방법에 관한 기술이 개시되어 있다.Korean Patent Publication No. 1987-0010197 discloses a mixture of pork potato porridge obtained by pulverization or steam crushing, and a malt solution mixed at a constant ratio of 0.16 kg of malt per 1ι of water in an equal ratio (kg / ι). A method for producing syrup using pork potato is disclosed, wherein the fructose porridge is obtained by aging for 8 to 10 hours in the state of ℃, and the filtered fructose liquid is stirred and heated at 250 to 300 ° C. for 20 to 24 hours. .
대한민국 특허 등록공보번호 제10-0370963호에는 옥수수전분, 감자전분 또는 고구마전분을 물에 용해한 전분용액에 약쑥, 익모초 및 구절초를 전분에 대하여 각각 0.5∼1.0중량% 또는 약쑥, 익모초 및 구절초로부터 추출한 생약 재추출물을 전분용액에 대하여 0.1∼0.2중량%을 혼합하는 단계와, 전기의 생약재 또는 생약재 추출물이 혼합된 전분 용액에 엿기름을 고형물 대비 0.5%∼2.0% 첨가하고 100℃∼110℃로 가열하여 10분 정도 유지하고, 90∼95℃로 냉각시켜 30분 정도 유지하고, 50℃∼60℃로 냉각한 후, 재차 엿기름을 0.5%∼2.0% 첨가하고 10∼12시간 정도 유지하여 당화시키는 단계와, 전기의 전분 당화액에서 잔유박을 분리한 후 농축하여 82(w/w)%의 물엿을 제조하는 단계를 포함하는 것을 특징으로 하는 생약재를 함유한 물엿의 제조방법에 관한 기술이 개시되어 있다.Korean Patent Registration Publication No. 10-0370963 discloses medicinal herbs extracted from wormwood, motherwort and gujeolcho with 0.5 ~ 1.0% by weight of starch or wormwood, motherwort and gujeolcho respectively in starch solution of corn starch, potato starch or sweet potato starch. Mixing the re-extract 0.1 to 0.2% by weight with respect to the starch solution, add 0.5% to 2.0% malt to the starch solution mixed with the herbal or herbal extracts of the previous and heated to 100 ℃ to 110
그러나, 우리나라의 전통식품인 조청을 이용하여 생활 속에서 간편하게 섭취하고 젊은층이 선호할 수 있는 기호식품 형태의 오미자 함유 제품은 전무한 실정이다. 현대인은 항상 새로운 형태의 음식을 맛보고자 하는 욕구가 있으며, 특히 건강에 좋은 먹거리를 선호하고 있는데, 소비자의 기호를 충족시킬 수 있는 새로운 형태의 조청을 개발할 필요성이 대두되어 왔었다. 전통적인 우리 먹거리에 상술한 바와 같은 한약재 효능을 발휘하는 오미자의 유용한 성분을 이용한 제품 개발이 필요하였다. However, there are no products containing Schisandra chinensis in the form of a favorite food that can be easily consumed in everyday life by using Jocheong, which is a traditional Korean food. Modern people always have a desire to taste new forms of food, and in particular, they prefer healthy food, and there has been a need to develop new forms of inquiry that can satisfy consumers' tastes. It was necessary to develop a product using useful ingredients of Schisandra chinensis which exhibit the effects of herbal medicine as described above in traditional Korean food.
따라서 본 발명은 물, 엿기름 및, 옥수수 전분을 혼합하고 이 혼합물에 오미자 엑기스를 섞어 서서히 저온 가열하여 오미자 조청을 제조하는 방법을 제공하는 것이 목적이다.Accordingly, an object of the present invention is to provide a method for preparing Schizandra chinensis by mixing water, malt, and corn starch, and mixing Schizandra extract in the mixture and slowly heating at low temperature.
본 발명에 따른 오미자 조청의 제조 방법은 오미자 엑기스를 생성하는 단계와, 물, 옥수수 전분 및, 엿기름을 혼합하여 1차 혼합물을 만든 후에 이를 가열하여 숙성하는 단계와, 물, 상기 오미자 엑기스 및, 상기 가열 숙성한 1차 혼합물을 혼합하여 2차 혼합물을 만든 후에 이를 서서히 가열하는 단계를 포함한다. The method of preparing Schizandra chinensis according to the present invention comprises the steps of producing Schizandra chinensis extract, mixing water, corn starch, and malt to make a primary mixture, and then heating and aging them, water, Schizandra extract, and Mixing the heated mature primary mixture to form a secondary mixture and then slowly heating it.
또한, 본 발명에 따른 오미자 조청의 제조 방법에서 1차 혼합물은 옥수수 전분 0.5kg에 대하여 물 2L당 엿기름 1.5 중량% ∼ 2.5 중량%을 혼합하여 만들어지는 것을 특징으로 한다.In addition, the primary mixture in the method of preparing Schizandra chinensis according to the present invention is characterized in that it is made by mixing 1.5% by weight to 2.5% by weight of malt per 2L of water with respect to 0.5kg of corn starch.
본 발명에 따른 오미자 조청의 제조 방법에서 1차 혼합물을 4시간 동안에 상온 100℃ ~ 120℃ 온도로 1차로 가열하여 숙성시키는 것을 특징으로 한다.In the production method of Schizandra chinensis according to the present invention, the primary mixture is characterized by aging by heating the primary mixture at room temperature 100 ° C. to 120 ° C. for 4 hours.
더욱이, 본 발명에 따른 오미자 조청의 제조 방법에서 2차 혼합물은 물 10L당 1차 혼합물 100 중량%에 대하여 상기 오미자 엑기스 1 중량%~ 10 중량%을 혼합하여 만들어지는 것을 특징으로 한다.Furthermore, in the method for preparing Schizandra chinensis according to the present invention, the secondary mixture is made by mixing 1 wt% to 10 wt% of the Schizandra chinensis extract per 100 wt% of the primary mixture per 10 liters of water.
본 발명에 따른 오미자 조청의 제조 방법에서, 2차 혼합물을 50℃ ~ 60℃의 온도에서 10 ~ 12시간 동안에 서서히 가열하는 것을 특징으로 한다. In the method for preparing Schizandra chinensis according to the present invention, it is characterized in that the secondary mixture is slowly heated at a temperature of 50 ℃ to 60 ℃ for 10 to 12 hours.
본 발명에 따른 오미자 조청의 제조 방법에 의하면, 남녀노소 누구나 즐겨 먹을 수 있고 혈액 순환의 향상에 도움을 주어서 건강 증진을 발휘할 수 있는 효과가 있다.According to the production method of Schizandra chinensis according to the present invention, everyone can enjoy eating and drinking and can help to improve blood circulation, thereby improving health.
이하, 첨부된 도면에 의거하여 본 발명에 따른 오미자 조청의 제조 방법의 구성과 그에 의하여 발휘되는 작용을 상세히 설명한다.Hereinafter, with reference to the accompanying drawings will be described in detail the configuration of the method of producing Schizandra chinensis according to the present invention and the action exerted thereby.
도 1은 본 발명의 일 실시 예에 따른 오미자 조청의 제조 방법을 설명하기 위한 공정의 흐름도이다.1 is a flowchart of a process for explaining a method for preparing Schizandra chinensis according to an embodiment of the present invention.
도 1에서 알 수 있는 바와 같이, 본 발명의 일 실시 예에 따른 오미자 엑기스를 이용한 오미자엿 제조 방법에서 생 오미자로부터 오미자 엑기스를 만드는 과 정은 우선 생 오미자를 준비한다(단계 10). 준비한 생 오미자를 찬물에 담가 깨끗하게 세척한다(단계 20). 세척한 생 오미자를 열풍 건조기 안으로 투입하여 상온 120 ~ 150℃의 열풍으로 30분 동안에 투입한 생 오미자를 건조한다(단계 30). 열풍으로 건조한 생 오미자를 물엿 및 물과 함께 1 : 1 : 4의 비율로 혼합기에 넣고 상온 0℃ ~ 15℃ 온도로 120 ~ 144시간 동안에 저온 숙성한다(단계 40). 오미자가 물을 흡수하여 부풀어 오르고 어느 정도 시간이 경과하게 되면 내부의 유효성분이 흘러나와 물에 오미자의 특유의 선홍색을 띠게 된다. 이어서 저온 숙성 단계에서 얻어진 오미자 액은 여전히 상당한 수분을 포함하고 있는 상태이기 때문에 고순도의 오미자 액을 얻기 위하여 1 : 1 : 4의 비율로 저온 숙성된 혼합물을 담고 있는 혼합기를 상온 100℃ ~ 120℃ 온도로 3 ~ 5시간 동안에 가열하여 오미자 액에 포함된 수분을 증발시킨다(단계 50). 이때에 단계 50의 상태로부터 감압기에서 소정의 압력하에 혼합물을 농축시켜(단계 60) 오미자 엑기스를 만든다(단계 70). As can be seen in Figure 1, in the method for preparing Schizandra chinensis using Schizandra extract according to an embodiment of the present invention, the process of making Schizandra extract from live Schizandra first prepares Schizandra chinensis (step 10). Dip the prepared fresh schizandra in cold water and wash it clean (step 20). The washed fresh Schizandra chinensis was put into a hot air dryer, and the raw Schizandra chinensis was added to the hot air at a temperature of 120 to 150 ° C. for 30 minutes to dry it (step 30). Raw Schisandra chinensis dried with hot air was mixed with syrup and water at a ratio of 1: 1: 4, and then aged at low temperature for 120 to 144 hours at a temperature of 0 ° C. to 15 ° C. (step 40). When Schizandra absorbs water and swells, and after a certain time, the active ingredient flows out, and Schizandra's distinctive reddish color appears in the water. Subsequently, the Schizandra liquor obtained in the low temperature aging stage still contains considerable moisture, so that a mixer containing a mixture at low temperature ripening at a ratio of 1: 1: 1 is obtained at room temperature of 100 ℃ to 120 ℃ to obtain high purity Schizandra liquor. Furnace for 3 to 5 hours to evaporate the water contained in the Schizandra chinensis solution (step 50). At this time, the mixture is concentrated under a predetermined pressure in a pressure reducer from the state of step 50 (step 60) to produce a schizandra extract (step 70).
한편, 옥수수 전분 0.5kg에 대하여 물 2L당 엿기름 1.5 중량% ∼ 2.5 중량%을 혼합하여(단계 200) 1차 혼합물을 만든 후에 1차 혼합물을 4시간 동안에 상온 100℃ ~ 120℃ 온도로 1차로 가열하여 숙성시킨다(단계 210). Meanwhile, 1.5 wt% to 2.5 wt% of malt oil per 2 liters of water per 0.5 L of corn starch was mixed (step 200) to form a primary mixture, and then the primary mixture was first heated to a temperature of 100 ° C. to 120 ° C. for 4 hours. To mature (step 210).
그리고 물 10L당 1차 혼합물 100 중량%에 대하여 단계 70에서 얻은 오미자 엑기스 1 중량%~ 10 중량%을 혼합하여(단계 220) 2차 혼합물을 만들고 만들어진 2차 혼합물을 50℃ ~ 60℃의 온도에서 10 ~ 12시간 동안에 서서히 가열하면서(단계 230) 교반하여 2차 혼합물에 함유된 수분을 증발시켜 소정의 혼합물의 점도가 될 때까지 혼합물에 섞인 수분을 줄이게 되면 원하는 오미자 조청을 얻을 수 있다(단계 240). And 1 to 10% by weight of the Schisandra chinensis extract obtained in
도 1은 본 발명의 일 실시 예에 따른 오미자 조청의 제조 방법을 설명하기 위한 공정의 흐름도이다.1 is a flowchart of a process for explaining a method for preparing Schizandra chinensis according to an embodiment of the present invention.
<도면 부호의 간단한 설명>≪ Brief Description of Drawings &
10 : 생 오미자 투입 20 : 세척10: fresh schizandra 20: washing
30 : 열풍 건조 40 : 저온 숙성30: hot air drying 40: low temperature aging
50 : 가열 추출 60 : 감압 농축50: heat extraction 60: concentration under reduced pressure
70 : 오미자 엑기스 생성 200 : 1차 혼합70: Schizandra extract generation 200: 1st mixture
210 : 1차 가열 220 : 2차 혼합210: 1st heating 220: 2nd mixing
230 : 2차 가열 240 : 오미자 조청230: secondary heating 240: Schisandra chinensis
Claims (5)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020090022576A KR101163823B1 (en) | 2009-03-17 | 2009-03-17 | method for manufacturing the glucose of Schizandra chinensis |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020090022576A KR101163823B1 (en) | 2009-03-17 | 2009-03-17 | method for manufacturing the glucose of Schizandra chinensis |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR20100104268A true KR20100104268A (en) | 2010-09-29 |
| KR101163823B1 KR101163823B1 (en) | 2012-07-09 |
Family
ID=43008538
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020090022576A KR101163823B1 (en) | 2009-03-17 | 2009-03-17 | method for manufacturing the glucose of Schizandra chinensis |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR101163823B1 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20160036877A (en) * | 2014-09-26 | 2016-04-05 | 이성희 | Manufacturing method of crude oil using Omija concentrate |
| KR20210047030A (en) | 2019-10-21 | 2021-04-29 | 경상북도(농업기술원) | Manufacturing method of bread making using Korean melon grain syrup |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20160018078A (en) | 2014-08-08 | 2016-02-17 | 산성자연애영농조합법인 | Manufacturing method of Chestnut grain syrup and Chestnut grain syrup manufactured by the same |
-
2009
- 2009-03-17 KR KR1020090022576A patent/KR101163823B1/en not_active IP Right Cessation
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20160036877A (en) * | 2014-09-26 | 2016-04-05 | 이성희 | Manufacturing method of crude oil using Omija concentrate |
| KR20210047030A (en) | 2019-10-21 | 2021-04-29 | 경상북도(농업기술원) | Manufacturing method of bread making using Korean melon grain syrup |
Also Published As
| Publication number | Publication date |
|---|---|
| KR101163823B1 (en) | 2012-07-09 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101889752B1 (en) | Method for preparing fermentated grain syrup comprising jujube and ginger | |
| CN101006866A (en) | A method for processing snack food of bamboo juice | |
| CN104041799A (en) | Bamboo sprout chili sauce and preparation method thereof | |
| CN103719675A (en) | Fruit and vegetable health-care flour and preparation method thereof | |
| KR101200317B1 (en) | Manufacturing Method for Nutritional Snack Using Puffing Cereal and Snack Molding-Syrup | |
| CN104630010A (en) | Nourishing healthcare wine and preparation method thereof | |
| KR100990075B1 (en) | Raw rice wine containing herb extract and manufacturing process of the same | |
| KR20140096755A (en) | Functional boiled and packed rice and preparation method of the same | |
| KR20120134750A (en) | Manufacturing method of medicinal herb hot pepper soy paste | |
| KR101163823B1 (en) | method for manufacturing the glucose of Schizandra chinensis | |
| KR100815198B1 (en) | The manufacturing method of raw wine containing turnip | |
| KR20160139194A (en) | Manufacturing method for functional natural gochujang | |
| KR101105741B1 (en) | Process for producing wild ginseng liquor being enhanced saponin by microwave treatment of wild ginseng | |
| KR20160025271A (en) | Manufacturing method for a healthy soybean paste using natural material | |
| KR20100006459A (en) | Method for manufacturing soybean paste including sea buckthorn and soybean paste thereof | |
| KR20170065452A (en) | Lotus tea beverage and manufacturing method thereof | |
| KR102073393B1 (en) | Methdo for preparing soybean sauce and paste using fermented chaga mushroom powder and bamboo salt | |
| KR20170006732A (en) | Moringa pepper paste and preparation method thereof | |
| KR102517751B1 (en) | Bamboo salt Laver-bugak comprising Ginkgo and Bellflower and Manufacturing method of the same | |
| KR101300115B1 (en) | A Method of Health Functional dried fruit using Jujube | |
| KR100975754B1 (en) | Manufacturing method of soybean paste by a cudrania tricupspidate bureau | |
| KR102074810B1 (en) | Manufacturing method for processed ginseng and processed ginseng manufactured by the same | |
| KR101275887B1 (en) | The manufacturing method of natural vinegar by using astragalus membranaceus bunge | |
| CN106417528A (en) | Jasmine flower cakes and production method thereof | |
| KR102055324B1 (en) | Polyphenol-enriched plant extracts and producing method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E902 | Notification of reason for refusal | ||
| E701 | Decision to grant or registration of patent right | ||
| GRNT | Written decision to grant | ||
| FPAY | Annual fee payment |
Payment date: 20150617 Year of fee payment: 4 |
|
| LAPS | Lapse due to unpaid annual fee |