KR20120136776A - A process for preparing pills using powder - Google Patents

Abstract

PURPOSE: A producing method of pills using ginger and garlic powder is provided to offer an antibacterial effect to the pills using propolis, chokeberry leaves, and onion juice. CONSTITUTION: A producing method of pills using ginger and garlic powder comprises the following steps: removing foreign materials from ginger by assorting, and peeling; firstly washing the peeled ginger in flowing water, and soaking the washed ginger in a solution containing sodium hypochlorite for 5 minutes; secondly washing the ginger, and naturally drying the ginger on a perforated screen; crushing the dried ginger into 3-4mm; adding bay salt, xylo-fructose, citric acid, honey, cinnamon, clove buds, and pear juice to the ginger; stirring the mixture with water for 1-10 hours in the speed of 500-2,000rpm to obtain dough; and molding the dough into pills, and coating the surface of the pills using coating liquid. [Reference numerals] (AA) Assorting and peeling; (BB) Firstly washing; (CC) Sterilizing(sodium hydrosulfite); (DD) Secondly washing; (EE) Naturally drying; (FF) Crushing; (GG) Mixing; (HH) Molding pills; (II) Coating

Description

A process for preparing food pills using powders {A PROCESS FOR PREPARING PILLS USING POWDER}

The present invention relates to a method for producing a ring containing foods based on ginger and garlic powder.

Ginger (Ginger), also known as shrimp, Saeyang, is native to Southeast Asia and grown as a vegetable, but is widely used for spices, food, and medicinal use.

Ginger roots grow to the side, fleshy, lumpy, yellow, with a spicy taste and aroma. In each node of the rhizome, the fake stem made of the leaf stands upright, reaches 30 ~ 50cm in height, and the leaves are arranged in two rows on the upper part. Leaves are alternate, row-shaped bar-shaped, narrow ends, long leaf bottom.

Ginger roots are dried and used as spice in breads, sweets, curry, sauces, and pickles. Peeled and boiled in syrup, pickled, and make ginger tea and ginger. In oriental medicine, dried root stem is used as a medicine, which is effective for indigestion, vomiting and diarrhea, promotes blood circulation, and has anti-inflammatory and analgesic effects.

Ginger has been widely used as an aromatic substance to correct bad smells and tastes, such as fishy smell. In addition, it has been used for the treatment of nausea and health (健 이용) is used when metabolic function is reduced, or cough, dizziness, cold hands and feet are used as a treatment for back pain, diarrhea and vomiting.

However, when looking at the conventional ginger consumption status, mainly using the whole life, or cut to a predetermined size or used in the form of powder, the use of ginger as a new form is insufficient.

Garlic contains an active ingredient called allicin, which is effective in maintaining and promoting health, that is, preventing and treating various diseases from cancer to cold, as well as a fire effect, a cosmetic effect, an analgesic effect, and a mental effect. Comprehensive effect to maintain body's whole body in normal state because there is effect, detoxification effect (sterilization) or homeostasis, that is, stabilizing power, which keeps physiological functions such as body temperature and blood pressure at all times. It is also known. Therefore, it is spotlighted as a dry food.

However, garlic contains an active ingredient called aline and an enzyme called alinase, which breaks down aline, which, when contacted with oxygen in the air, oxidizes and converts allin into allicin.

Due to the above problems, garlic is also commonly consumed in raw garlic or powder form. In addition, since the powdery rust and browning phenomena peculiar to garlic are not easy to prevent, most of them are distributed and consumed in the form of raw garlic.

Various attempts have been made to make garlic into garlic rings, a health food that the public prefers. However, these conventional attempts are made by heating and cooking raw garlic as it is. Although research on odorless garlic has been conducted, it is also inconvenient for consumers to consume, and a new processing method in which various mineral components are well balanced while maintaining the active ingredient of garlic is required.

As a technique proposed to solve the problems of the food production form of ginger and garlic as described above, such as Patent Publication 10-2011-53125, the technique is removed after washing the fine ginger to 1-5mm Adding the fine ginger 30 to 80% of the molecular weight of the weight of 100 ~ 8000 and the glucose equivalent (DE) of 4 ~ 19.5 dextrin (dextrin) as a dehydration and mixing; and the ginger and ginger dehydration It relates to a method for producing a ginger dehydrated dried product using a ginger dehydration liquid, characterized in that it comprises a step of rotating for 2 to 10 hours at a rate of 2 ~ 5rpm to dehydrate the ginger and then dried.

Drying ginger, which is another food form of ginger, may be obtained by the above manufacturing method, but there is no difference in nutritional properties and properties as compared with the above-mentioned health (健 ().

As another food form of garlic, there is a known technique for producing a garlic ring. Representatively, Patent Publication No. 2000-0060990 can be referred to, which is a process of washing the garlic by steaming for 5-7 minutes at 100 ~ 105 ℃, drying the steamed garlic, and grinding the dried garlic It relates to a process for producing a garlic ring comprising a step and a step of reclaiming the garlic powder into a ring.

However, the literature only suggests the idea of washing garlic, steaming, drying and grinding to prepare a ring, and does not describe the specific technical configuration for achieving this. In order to make garlic into rings, it must not be overly blurred during the steaming process, and no specific conditions are mentioned.

Patent Publication No. 10-2011-53125, Patent Publication No. 2000-0060990

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In the present invention, it is an object of the present invention to provide a method for producing a ring from ginger, which has been conventionally used for health supplements and medicinal ingredients.

Another object of the present invention is to provide a method for producing a ring by adding garlic powder to the ginger.

On the other hand, the present invention is to provide a method for producing a food composition with a propolis, chogberry leaves, onion juice added to ginger and garlic powder in a ring.

In order to solve the above problems,

Selecting ginger to remove foreign substances and peeling the peel;

Firstly washing the ginger with the foreign matter removed and peeled the peel in running water at 20˜30 ° C .;

Immersing the washed ginger for 5 minutes in a solution containing 0.05-2.0 ppm sodium hypochlorite by volume;

Removing ginger, which was immersed in the sodium hypochlorite for 5 minutes, washing it with water at 15 to 20 ° C. for 2 minutes, placing it in a perforated network, and then naturally drying at room temperature for 12 to 30 hours;

Preparing powder by crushing the naturally dried ginger to have a particle size of 3 to 4 mm through a crusher;

0.05 ~ 2.0wt (%) sun salt, 0.01 ~ 1.5 wt (%) gyrosaccharide, 0.3 ~ 1.2wt (%) citric acid and 2.5 ~ 8.5wt (%) honey And 1.5 ~ 3.5 wt (%) cinnamon, 3.5 ~ 6.5wt (%) clove and 0.01 ~ 0.15wt (%) pear juice, put into a stirrer and pour water, then pour water at 500 ~ 2000 RPM for 1 hour ~ 10 Stirring for a time to prepare a food raw material in the form of dough;

Rolling the food raw material composition prepared in the form of dough into a ring by using a crusher;

After selecting the composition prepared by the ring provides a method for producing a ring of food using a ginger powder, characterized in that consisting of coating the surface with a coating liquid.

The present invention to solve the above problems more effectively

In the step of preparing the food material in the form of dough provides a method for producing a ring of food using ginger powder, characterized in that 10 to 50 wt (%) of garlic powder is added to the weight of the ginger powder.

In addition, the present invention to solve the above problems more effectively

The coating solution is prepared by mixing a 40 brix propolis solution and green tea extract, onion juice, chokeberry leaf extract,

The coating solution provides a method for producing a ring of food using ginger powder, characterized in that it is used by 10 ~ 35wt (%) relative to the weight of the ring.

The present invention is to prepare a ginger, which is a health food in another form can facilitate consumers intake,

By using gyro fructose and sun salt instead of sugar and salt, which are commonly used, there are advantages that can be used as a health food for patients with high blood pressure and diabetes.

Also, by coating the pill with a mixture of propolis solution, green tea extract, onion juice and chokeberry leaf extract, the antimicrobial effect is maximized so that it does not easily rot and eliminates food poisoning bacteria such as Salmonella in summer. have.

1 is a flow chart showing a work flow of the present invention.
Figure 2 is a change in the diameter of the clear zone after 36 hours after coating the coating solution mixed with a propolis solution, green tea extract, onion juice, chokeberry leaf extract prepared on the surface of the ring product prepared by the present invention It is photograph to show.

Hereinafter, the present invention will be described in more detail with reference to the accompanying drawings. The terms and examples used below are merely to illustrate the present invention more clearly and specifically, and thus the scope of the present invention should not be interpreted as being limited or reduced.

1 is a flow chart showing a work flow of the present invention.

As shown the invention

It consists of ginger sorting and peeling process, primary washing process, sterilization process, secondary washing process, natural drying process, powder manufacturing process, raw material mixing process, recycling process and coating process.

The screening process is performed with the naked eye. This is a process for manufacturing a product, and it is safe to choose a ginger that is about 3 ~ 5cm in size and 30 ~ 100g in weight. In the present invention, the ginger used in Taean, Chungnam, but the raw material of the product is not necessarily limited thereto.

The selected ginger should remove foreign substances in the food manufacturing process. To do this, remove foreign substances on the surface of ginger, such as soil or other impurities, by hand. Ginger, after removing the foreign substance, is peeled off by hand or peeler and washed first with running water at 20 ~ 30 ℃. .

At the end of the first cleaning process, foreign substances adhering to the ginger surface are almost removed. It is then sterilized to destroy any viruses or bacteria that are parasitic inside the washed ginger shell. Sodium hypochlorite is used for sterilization. Peeled ginger is soaked for 5 minutes in a disinfectant solution in which sodium hypochlorite is dissolved at a concentration of 0.05-2.0 ppM relative to the volume of water.

In the sterilization process, foreign matter may further adhere to the surface of ginger. To this end, the ginger, which has been disinfected, is washed twice with water at 15 ~ 20 ℃.

Ginger after the second washing process is finished in a perforated network and dried naturally at room temperature for 12-30 hours. This is to facilitate the crushing process to be described later. If the natural drying process is omitted, the moisture content of ginger is not so high that it is not crushed well, and when it is prepared as a ring, the appearance tends to be bad.

The naturally dried ginger is crushed to a particle size of 3 ~ 4mm through a crusher. Ginger powder is prepared through this process.

It is also possible to pour water into the ginger powder prepared above to prepare a ring using a dehydrator.

Meanwhile, the present invention may provide a health food that satisfies consumers' preferences by mixing sugar, salt, honey, cinnamon, and the like into the ginger powder prepared above.

To this end, in the present invention, the prepared ginger powder is 0.05 to 2.0 wt (%) of natural salt and 0.01 to 1.5 wt (%) of gyrosaccharide and 0.3 to 1.2 wt (%) of citric acid and 2.5 to 8.5 wt (%) Honey, 1.5 ~ 3.5wt (%) cinnamon, 3.5 ~ 6.5wt (%) clove and 0.01 ~ 0.15wt (%) pear juice are mixed in a stirrer and poured water and then the speed of 500 ~ 2000RPM By stirring for 1 hour to 10 hours to prepare a food raw material in the form of dough.

Gyro fructose used in the present invention is high in sugar and low in calories as compared to regular sugar, which is suitable for high blood pressure and diabetes patients.

The sun salt used in the present invention is excellent in flavor while having less sodium content than general salt and is good for hypertensive patients.

Ginger powder added with the above mixture can be used as a seasoning itself.

Garlic powder may be added to the food ingredients prepared in the form of dough.

Garlic powder added to the food ingredients is characterized by 0.1 to 0.5 parts by weight relative to the weight of ginger powder. However, the present invention is not necessarily limited thereto, and those skilled in the art can appropriately adjust the numerical value within the range of maintaining flavor.

The raw material composition prepared in the form of the dough is rolled using a machine for preparing a ring. The said dehydrator uses a conventional thing. This may be referred to Patent Publication No. 10-2008-16903.

The surface of the ring is coated by using a Hue coating liquid prepared from the raw material composition into a ring using a stirrer.

The coating liquid used in the coating treatment may be honey or food coloring.

The coating solution used in the coating treatment may be used by mixing a propolis solution, green tea extract, onion juice, chokeberry leaf extract and the like.

Propolis solution, green tea extract, onion juice, chokeberry leaf extract is added to the coating solution, green tea extract 10 ~ 20wt (%), onion juice 10 ~ 20wt (%), chokeberry leaf relative to the weight of the propolis solution of 40 brix It is prepared by mixing 15-25 wt (%) extract.

In addition, the coating solution is preferably used by 0.5 to 2.5wt (%) relative to the weight of the ring.

The propolis solution, green tea extract, onion juice, chokeberry leaf extract has the effect of preventing the decay of food and food poisoning by adding antibacterial activity to ginger powder.

The coating is preferably carried out by spraying the solution into the sprayer. However, the present invention is not necessarily limited thereto, and a person skilled in the art can design and change appropriately within a range that can achieve the purpose of coating.

Hereinafter, the propolis solution, green tea extract, onion juice, and chokeberry leaf extract added as a coating solution will be described in more detail.

Propolis is a mixture of beeswax and resin that honeybees collect from the flowers, leaves, and leaves of trees. Beepolis contains 150 to 180 volatiles and phenols. It is a compound, mainly flavones, flavanones and flavonols. It is usually in the liquid state in the range of 60 ~ 70 ℃, and melts above 100 ℃.

Such propolis are known to provide bioactive effects such as antibacterial, (antibacterial, antiviral,) antioxidants, immune function and the like.

In order to further improve the antimicrobial properties in the present invention, green tea extract, onion juice, chokeberry leaf extract may be further included.

Green tea extract inhibits the growth and growth of bacteria through anti-inflammatory action of tannins contained in green tea. In addition, the catechins of green tea have strong antioxidant power and can eliminate Salmonella, Vibrio, and Escherichia coli.

Quercetin contained in onion juice suppresses the propagation of bacteria that cause food poisoning, such as Salmonella.

Chokeberry is also called black chokeberry, or black rowanberry, and contains a large amount of anthocyanin, tannin, chlorogeninic acid and neochlorogeninic acid as active ingredients. In particular, the high content of polyphenols and anthocyanins has been reported to have a very good antioxidant power (ORAC standard). The anthocyanins contained in chokeberry are the highest among natural products present in the natural world, which are 80 to 180 times of grapes, 1,000 to 2,000 times of bananas, bokbunja and 20 to 40 times of cranberries.

The anthocyanin is eradicated bacteria causing food poisoning, such as Salmonella on the basis of strong antioxidant power.

The anthocyanins described above are especially contained in the leaves of chokeberry.

The leaves of chokeberry is best when the color of the leaves turns red from August to September. Aronia leaves contain 650-850mg of anthocyanin per 100g of dry weight, and the highest content of anthocyanin is about 830mg between August and September.

Chokeberry leaf extract used in the present invention is characterized in that when the color of the leaves of chokeberry reddish around August ~ September.

Example 1 Preparation of Rings Made from Ginger Powder

Buy 10kg of Taeansan Ginger, Chungnam, remove foreign substances and peel the skin with a peeler.

After washing in running water at 20 ° C., the solution was sterilized by immersion for 5 minutes in a solution containing 2.0 ppM sodium hypochlorite. After 5 minutes, ginger was taken out and washed for 3 minutes in running water at 15 ° C. and placed in a perforated network and dried naturally at 25 ° C. for 1 day.

The natural dried ginger is crushed to a particle size of 4 mm through a crusher, then mixed with 100 g of natural salt, 150 g of gyrosaccharide, 50 g of citric acid, 500 g of honey, 250 g of cinnamon, 500 g of clove, and 10 g of pear juice, pour 10 L of water, and 1000 RPM. The mixture was stirred for 5 hours at the rate of to form a dough.

The food raw material composition prepared in the form of the dough was rolled by using a machine to prepare a ring and then screened.

[Example 2: Coating of a ring to which garlic powder was added to ginger powder]

Buy 10kg of Taeansan Ginger, Chungnam, remove foreign substances and peel the skin with a peeler.

After washing in running water at 20 ° C., the solution was sterilized by immersion for 5 minutes in a solution containing 2.0 ppM sodium hypochlorite. After 5 minutes, ginger was taken out and washed for 3 minutes in running water at 15 ° C. and placed in a perforated network and dried naturally at 25 ° C. for 1 day.

The dried ginger was crushed to a particle size of 4mm through a crusher to prepare a ginger powder.

In the ginger powder prepared above, 3kg of garlic in Uiseong, Gyeongbuk, was made into powder through the same process as described above from the removal of foreign substances to crushing, and then mixed with 100g of natural salt, 150g of gyrosaccharide, 50g of citric acid, 500g of honey and 250g of cinnamon. 500 g of clove and 10 g of pears were mixed, put into a stirrer, 10 L of water was poured, and stirred at a speed of 1000 RPM for 5 hours to prepare a dough.

The food raw material composition prepared in the form of the dough was rolled by using a machine to prepare a ring and then screened.

Example 3: Coating of Rings Made with Ginger Powder

Ring of ginger powder prepared in Example 1 was coated with a spray gun for 30 minutes at a rate of 4.2mL / min using 250g of honey at room temperature.

[Example 4: Coating of a ring using a coating solution mixed with propolis, green tea extract, onion juice, chokeberry]

150 g of New Zealand 40 brix propolis solution was mixed with 20 g of green tea extract, 15 g of onion juice, and 30 g of chokeberry leaf extract, which was stirred for 30 minutes at a speed of 2500 RPM without any solvent to prepare a coating solution, which was prepared by Example 1. The surface of the ring of ginger powder was sprayed with a spray gun. Coating conditions were carried out for 30 minutes at a rate of 4.2mL / min at room temperature as in Example 2.

In summary, Example 1 was prepared by coating a ginger powder as a raw material based on the above-described technical concept and not coated. Example 2 was coated with a ginger powder and a garlic powder as raw materials. Say something you haven't. In addition, Example 3 is a product coated with a ginger powder raw material using honey and Example 4 is a coating solution containing a mixture of propolis, green tea extract, onion juice, chokeberry as a ginger powder raw material It is a product coated with.

Experimental Example 1: Sensory Test

Thirty men and women in their twenties to fifties were tested for taste, aroma, texture, and color preference by ingesting 3 g of the pill of Examples 1-4.

 Table 1 below shows the sensory test results for Example 1.

[Sensory test result of Example 1] 20's 30s 40 spaces 50s flavor 7.5 7.8 7.7 7.6 Scent 8.2 8.1 8.3 7.8 Texture 7.7 7.5 7.5 7.8 Color preference 4.4 4.2 4.2 4.8 10: Very good 7: Excellent 5: Fair 3: Not enough 1: Not good

Table 2 below shows the sensory test results for Example 2.

[Sensory test result of Example 2] 20's 30s 40 spaces 50s flavor 7.2 7.5 7.2 7.4 Scent 7.8 7.8 8.5 8.2 Texture 8.8 8.4 8.6 8.4 Color preference 6.2 6.4 6.8 6.6 10: Very good 7: Excellent 5: Fair 3: Not enough 1: Not good

Table 3 below shows the sensory test results for Example 3.

[Sensory test result of Example 3] 20's 30s 40 spaces 50s flavor 7.8 8.1 8.1 7.8 Scent 8.2 8.4 8.1 8.2 Texture 8.2 8.4 8.2 8.4 Color preference 4.4 4.2 4.0 4.6 10: Very good 7: Excellent 5: Fair 3: Not enough 1: Not good

Table 4 below shows the sensory test results for Example 4.

[Sensory test result of Example 4] 20's 30s 40 spaces 50s flavor 7.6 7.6 8.2 78.4 Scent 8.4 8.4 8.3 7.8 Texture 7.3 7.7 7.8 8.2 Color preference 4.4 4.2 4.2 4.8 10: Very good 7: Excellent 5: Fair 3: Not enough 1: Not good

The results of Example 1 and Example 2, which were not coated, were similar in taste and aroma, but in terms of texture and color preference, Example 2 made by mixing ginger powder and garlic powder received much better evaluation. This is due to the addition of garlic powder, which not only improves the hard texture of ginger powder but also keeps the color close to white.

It is solved to be.

The coated product was found to have a slightly improved taste and aroma compared to the other. However, the texture and color preference did not seem to make any difference.

Experimental Example 2: Antimicrobial Experiment

In order to confirm the antimicrobial activity of the pill products prepared in Examples 1 to 4 was tested by the disc diffusion method (Kirby-Bauer method) as follows.

After dissolving 3 g of the pill product prepared in Examples 1-4 in 100 ml of water, samples were prepared and collected by 0.1 g, absorbed into a sterilized paper disk (Paper disk; Advantec, Japan) having a diameter of 10 mm, and left for 30 minutes. , The fungus was incubated for 36 hours at 28 ℃ and the diameter of the clear zone (clear zone) was measured, the results are shown in Table 5 below.

Muller Hinton Agar (Difco. USA) medium was poured into a watch plate 4 mm thick and cooled to room temperature. Bacillus cereus was used as a fungus. Bacillus cereus was cultured using Sabouraud Dextrose Agar (Difco. USA) medium. The experimental strain was plated on Trypticase Soy Agar, incubated for 18 hours, single colonies were separated in a loop, suspended in 4 ml of sterile saline, and corresponded to 0.5 McFarland standard. OD (Optical Density) value was adjusted. Germs were spread on the surface of the medium with a sterile swab and dried for about 5 minutes.

[Antimicrobial Activity Result of Examples 1-4] Initial diameter Diameter after 18 hours Diameter after 24 hours Diameter after 36 hours Example 1 0 mm 3.5mm 3.5mm 3.6mm Example 2 0 mm 4.2mm 4.3mm 4.2mm Example 3 0 mm 4.2mm 4.5mm 4.4mm Example 4 0 mm 4.8mm 6.2mm 8.1mm

As confirmed in Table 5, Examples 1 to 3 had no antimicrobial activity, so there was no change in the diameter of the clear zone over time. However, in the case of Example 4, it can be seen that the diameter of the clear zone is gradually increasing as time is cured. From this, it was proved that the antimicrobial activity of the pill product coated with the surface of ginger powder as a mixed solution of propolis and green tea extract, onion juice, and chokeberry leaf extract was very good.

This is also demonstrated through FIG. 2. Figure 2 is a change in the diameter of the clear zone after 36 hours after coating the coating solution mixed with a propolis solution, green tea extract, onion juice, chokeberry leaf extract prepared on the surface of the ring product prepared by the present invention It is photograph to show. In FIG. 2, the clear zone is enlarged and is shown in black in a photograph. This area shows the antibacterial activity of this product as the fungus is killed.

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Claims (4)

Selecting ginger to remove foreign substances and peeling the peel;
Firstly washing the ginger with the foreign matter removed and peeled the peel in running water at 20˜30 ° C .;
Immersing the washed ginger for 5 minutes in a solution containing 0.05-2.0 ppm sodium hypochlorite by volume;
Removing ginger, which was immersed in the sodium hypochlorite for 5 minutes, washing it with water at 15 to 20 ° C. for 2 minutes, placing it in a perforated network, and then naturally drying at room temperature for 12 to 30 hours;
Preparing powder by crushing the naturally dried ginger to have a particle size of 3 to 4 mm through a crusher;
0.05 ~ 2.0wt (%) sun salt, 0.01 ~ 1.5 wt (%) gyrosaccharide, 0.3 ~ 1.2wt (%) citric acid and 2.5 ~ 8.5wt (%) honey And 1.5 ~ 3.5 wt (%) cinnamon, 3.5 ~ 6.5wt (%) clove and 0.01 ~ 0.15wt (%) pear juice, put into a stirrer and pour water, then pour water at 500 ~ 2000 RPM for 1 hour ~ 10 Stirring for a time to prepare a food raw material in the form of dough;
Rolling the food raw material composition prepared in the form of dough into a ring by using a crusher;
Method for producing a ring of food using a ginger powder, characterized in that consisting of the step of coating the surface with a coating liquid after selecting the composition prepared by the ring The method of claim 1,
Method of manufacturing a food ring using a ginger powder, characterized in that the garlic powder of 10 to 50 wt (%) relative to the weight of the ginger powder is added in the step of preparing the food raw material in the form of dough. The method according to claim 1 or 2,
The coating solution is prepared by mixing a 40 brix propolis solution and green tea extract, onion juice, chokeberry leaf extract,
The coating solution is a method for producing a ring of food using a ginger powder, characterized in that used as 10 ~ 35wt (%) relative to the weight of the ring Ginger powder of cyclic form prepared by the method of claim 1

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