KR20150115254A - Method for preparing concentration powder of Cervi Cornus colla - Google Patents

Abstract

The present invention relates to a method for manufacturing concentration powder of gelatin of an antler which is made by cutting an antler, boiling the same in water, and concentrating the same. The method comprises the steps of: (1) cutting the antler, putting the same in water, and removing blood or an impurity; (2) putting the antler, gained through the step (1), in water at 80 to 90 °C for 44 to 52 hours, and firstly extracting an active ingredient of the antler; (3) completely removing existing water from the remaining antler after being extracted by the step (2), filling the same with new water, putting the remaining antler at 85 to 90°C for 22 to 26 hours in the new water, and secondly extracting an active ingredient of the antler; (4) completely removing existing water from the remaining antler after being extracted by the step (3), filling the same with new water, putting the remaining antler at 85 to 90°C for 22 to 26 hours in the new water, and thirdly extracting an active ingredient of the antler; (5) filtering a concentrate, gained through the steps (2), (3), and (4), through a filter where particles only lower than or equal to a certain particle size can pass through; (6) vacuum-concentrating the concentrate, gained through the step (5), at 60 to 70°C; (7) cooling the concentrate, gained through the step (6), at room temperature; (8) freezing and drying the concentrate cooled through the step (7); and (9) grinding the concentrate frozen and dried through the step (8).

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to a method for preparing a cervical colostrum,

More particularly, the present invention relates to a method for manufacturing a raspberry glaze, and more particularly, to a method for manufacturing a raspberry glaze which does not become ossified, ≪ / RTI >

It is said that the horn of a deer is hardened like a bone. When the horns begin to appear, the deer grows every year. When the horns are 60 to 70 days old, keratinization starts and the hairs on the horns fall off from autumn to winter. In April ~ May, the corners fall off and new horns grow At this time, the unbroken unglazed young horn is called "antler" and the part where the mineral component is gradually made into a bone is called a "wakagaku". The kneaded mass made by boiling and concentrating the wakagaku is cut into a wakagaku.

It can be used in hematopoietic, hypotensive and cooperative tasks, promoting pediatric development, in maternal and postnatal fertility, increasing body resistance, and reducing the pressure of wounds and ulcers Accelerating, promoting bioactivity, reducing cholesterol in the body, and preventing arteriosclerosis.

Since it is a hard material like bones, it is very uncomfortable to use it for edible or medicinal purposes even if it is cut or crushed finely. In recent years, it is common to use a raspberry made by cutting a waxy oven and boiling it with water and concentrating it.

Generally, the preparation of the scallops is done by cutting the scallops and putting them into the water, changing the water one or two times a day, repeating them in clear water, taking them out, putting them in the container, boiling them until the dead skin flows and concentrate them. The thickened liquor is cooled and made into small pieces and dried. This type of earthenware is convenient to be used for edible or medicinal purposes rather than using a dagger, and it is convenient to use it by mixing with other food materials or medicinal materials, but since it is made into a lump form by concentration, it takes a lot of preparation period, It was still uncomfortable.

Recently, there has been developed a method of concentrating and more effectively forming a powdery state of a grapefruit bridge, which is more efficient in concentrating the active ingredient and using the same directly as a plant material or a pharmaceutical material. This is a method in which the lobes are placed in a water of 80 to 90, extracted with an effective component, concentrated in vacuo, lyophilized, and lyophilized into a powder.

It can be easily sprinkled on the ingredients when it is cooked or used for medicinal purposes because it is made in powder form and it can be easily added in cooking.

Because of this convenience, it is necessary to make the process of extracting water in the manufacturing process. However, it takes a lot of water extraction time, the water extraction efficiency is low, and the effective amount of the extract is wasted. There is a problem that the protein component is calcified in the extraction process.

Korean Patent No. 10-1286849

Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made in order to solve the above-mentioned problems, and it is an object of the present invention to provide a process for producing a starch- And a method for producing the same.

In order to accomplish the above object, the present invention provides a method for preparing a grapefruit concentrate powder by cutting a green leaf, boiling it in water and concentrating it, the method comprising the steps of: (1) decanting the green leaf to remove blood and foreign matter; (2) first extracting the active ingredient of the green bean by immersing the green angle obtained in the step (1) in water at 80 to 90 ° C for 44 to 52 hours; (3) extracting the active ingredient of the wax glaze at 85 to 90 ° C for 22 to 26 hours by completely removing the water existing in the wax glaze extracted by step (2) and filling with fresh water; (4) extracting the active ingredient of the wax glaze by immersion for 22 to 26 hours at 85 to 90 ° C by completely removing the existing water from the wax glaze extracted by step (3) and filling with fresh water; (5) filtering the concentrate obtained through steps (2), (3) and (4) into a sieve net that passes only below a specific particle size: (6) concentrating the concentrate obtained from step (5) Vacuum concentrating; (7) cooling the concentrate obtained at step (6) at room temperature; (8) freezing and drying the concentrate cooled by step (7); And (9) pulverizing the lyophilized concentrate through step (8).

The method according to any one of the above items (1) to (4), wherein the fresh water is filled in the step (3) and the step (4) , And the temperature of the concentrate is maintained at 85 to 90 캜 so that the fluidity of the concentrate is not lowered.

According to the present invention, since the steps are divided into first, second and third stages when the green bean is put in water and heated to extract the green bean ganoderma, the concentration of the concentrate is increased The water extraction time is prevented from being lengthened, and the total water extraction time is shortened. When the water is extracted at a temperature of 80 ° C or more for a long time, a trace amount of the concentrate is calcified, but the water extraction time is shortened and the calcification can be relatively reduced .

In addition, since the water must be completely removed in the subsequent process of water extraction, the smaller the amount of water compared to the amount of the antler, the better. However, as the amount of water decreases, the concentration of concentrate increases during water extraction, In the present invention, the water extraction step is divided into three stages, and the concentrate is separately separated each time it is passed through each step, and the water is extracted by filling with fresh water. Therefore, the concentration of the concentrate is relatively Therefore, even if the amount of water is relatively smaller than the amount of water, the water extraction is performed well, so that the time for removing water in the subsequent process can be shortened.

FIG. 1 is a view illustrating a process for producing a granulated green tea product according to the present invention.

The present invention will be described in detail with reference to the accompanying drawings. FIG. 1 is a view illustrating a process for producing a granulated green tea product according to the present invention.

As shown in Fig. 1, a new deer's horn of the deer gradually increases the mineral component every year and has a perforated section cut by the osseed part.

Cut the dough into several pieces easily to remove the dough and soak it in clear water for 24 ~ 48 hours to remove foreign substances from the blood or the wax in the wax. During the removal of blood and foreign matter, the water is changed one to three times to completely remove impurities such as blood and foreign matter (S10).

If the temperature of the water is too high, the active ingredient of the main component of the oil is removed.

In the first stage extraction step, the green algae which have removed the blood and foreign matter is immersed in water at 80 ~ 90 ℃ for 44 ~ 52 hours to extract the active ingredient containing the fat and protein (hereinafter referred to as active ingredient) (S20)

The higher the temperature of the water, the faster the extraction time, but at 90 ° C or higher, the effective content of the wax glaze accelerates the calcification, so raising the temperature is limited. In the first order extraction step, the effective component of the green wing is extracted by about 70 wt%. When the time exceeds 52 hours, the extraction efficiency becomes lower due to the higher water concentration of the extracted active component.

After the extraction of the first order, the second step of exporting is to completely separate the concentrate (the active ingredient of the extract from the green bean curd mixed with water) leaving only the leaves of the green bean, then filling the fresh green leaves with fresh clear water, For 26 hours to extract the active ingredient contained in the green wok (S30).

In the second order extraction step, 20wt% of the remaining 30wt% active ingredient extracted in the first order extraction step is extracted.

When the second export is completed, the third stage of exporting is to leave only the green leaves and completely separate the concentrate, then pour fresh clear water into the remaining green leaves and immerse at 80 ~ 90 ℃ for 22 ~ 26 hours to remove the active ingredient (S40)

The water to be newly filled in the 2nd and 3rd extraction stages is 40 ~ 60wt% of the amount of water in the 1st extraction stage because a significant part of the active ingredient has escaped in the 1st extraction stage.

In the third order extraction step, the remaining 10 wt% effective components extracted from the second order extraction step are extracted.

The extracting step may be carried out for at least 100 hours without dividing the extracting step into the first, second and third stages. However, as mentioned above, since the concentration of the extracted active ingredient is increased and the extraction efficiency is greatly decreased, What is more problematic is that as the continuous extraction time becomes longer, a part of the active ingredient becomes calcified. The calcined active ingredient was the main cause of deterioration of the quality of the edible brass even when present in trace amounts in the concentrate and there was no known separation from the active ingredient through a separate process.

Therefore, in order to improve the quality of the scaffolding, the scaffolding is divided into three stages, and the number of the active ingredients in the scaffold is maximized and the amount of the active ingredient is minimized by ultimately determining the productivity of the scaffolding So that the quality can be increased.

1,2,3 Water In the concentrate obtained through the extraction step, a part of the antler is broken or the foreign matter which is not completely removed is mixed in the concentrate. Therefore, it is filtered through the micro mesh to remove the impurities and to take the effective delivering. The micro mesh can select the size of the lattice according to need, but it is a preferable experimental value so that the particles can pass through only 0.25 탆 or less (S50)

In the filtration method, a micro mesh is installed in the lower part of the vessel. Concentrate is poured into the vessel and the vessel is filtered by natural submergence for 2 to 3 hours. During the filtration, the vessel is heated to maintain the concentrate at 85 to 90 ° C do. When the temperature of the concentrate is lowered during the filtration process, the fluidity is lowered, and the filtration time becomes longer due to clinging to each other or sticking to the micro mesh.

The concentrate having passed through the micro-network is concentrated in a vacuum state to prevent a component change caused by continuous contact with air. (S60)

Vacuum concentration lasts about 24 hours, during which about 70% of the water mixed with the concentrate evaporates and only about 30% of the water remains so that the concentrate can be clumped and crystallized. The higher the temperature of the concentrate in vacuum concentration is, the faster the evaporation of water is. However, it is preferable to concentrate at 60 to 70 ° C because the concentrate may cause component change at 80 ° C or higher.

Even if 70 wt% of water is evaporated in the vacuum concentration process, about 30 wt% of water remains. The concentrate containing this amount of water is put into a weighing tank which can be weighed and discharged for a predetermined amount, And crystallized in a gel state. (S70)

The gelatinized concentrate is cooled to -85 ° C. for 24 to 48 hours and then dried (S 80).

In the lyophilization step, the concentrate is dried until the moisture content is less than 2%. The dried concentrate is crushed and packed like wheat flour, and then the concentrated powdered alum cane is completed. (S90)

An embodiment according to the present invention will be described as follows.

Cut 100kg of green bean into about 10cm and cool in clear water for 48 hours to remove blood and foreign matter.

As a first order extraction step, 400 kg of clear water is poured into 100 kg of washed green beans and heated at 85 ° C for 48 hours to obtain 200 L of concentrate. Here, the 200-L concentrate is the sum of extracts of fat and protein as main components in water and in the oyster.

As a second-order extraction step, 200 l of clear water is poured into the remaining algae extracted with the first order, and heated for 24 hours to obtain 100 l of a concentrate.

As a third stage extraction step, 200 liters of clear water is poured into the remaining second leaves and heated for 24 hours to obtain 100 liters of concentrated liquid.

The 400 L concentrate obtained from the 1,2,3-export is passed through a micro-sieve with a mesh size of 0.25 μm for 2 hours to obtain a small amount of foreign matter larger than the micro-sieve lattice but to obtain a concentrate smaller than the lattice . The temperature of the concentrate is maintained at 85 ° C when passing through the micro-sieve.

400 L of the filtrate filtered through a micro-sieve is poured into a vacuum concentrator and the water is evaporated until the concentrate becomes 120 L while maintaining 2 atm at 65 ° C. Here, when the vacuum concentration time is further increased, it is possible to evaporate water more, but since the vacuum concentration process may cause the component change, it is evaporated to such an extent that crystallization occurs when the product is naturally cooled.

The 120-L concentrate passed through a vacuum concentrator is put in a weighing tank which can be dispensed by a certain amount and is naturally cooled for 4 hours. When cooled in the weighing tank, it crystallizes in a gel state.

The crystallized concentrate is packed into a tray on a tray of 5 kg in a tray and rapidly frozen at -85 ° C. and the lyophilized concentrate is lyophilized at 0.3 ° C. to -18 ° C. until the residual moisture becomes 2% .

The lyophilized concentrate with residual water content of 2% or less is crushed to a size of 0.2 to 1.0 mm, or wrapped to a size of 3 to 4 cm.

S60, S70, S80, S90: Sequential steps of the manufacturing process of the glutinous concentrate powder, S10, S20, S30, S40, S50, S50,

Claims (3)

A method for producing a waxy dense concentrated powder, which comprises cutting a wax glaze, boiling it in water and concentrating it,
(1) a step of chewing and soaking the green cloth to remove blood and foreign matter;
(2) first extracting the active ingredient of the green bean by immersing the green angle obtained in step (1) in water at 80 to 90 ° C for 44 to 52 hours;
(3) extracting the active ingredient of the wax glaze at 85 to 90 ° C for 22 to 26 hours by completely removing the water existing in the wax glaze extracted by step (2) and filling with fresh water;
(4) extracting the active ingredient of the wax glaze by immersion for 22 to 26 hours at 85 to 90 ° C by completely removing the existing water from the wax glaze extracted by step (3) and filling with fresh water;
(5) filtering the concentrate obtained through steps (2), (3) and (4) into a filter which passes only below a specific particle size:
(6) concentrating the concentrate obtained in step (5) in vacuo at 60-70 DEG C;
(7) cooling the concentrate obtained in step (6) at room temperature;
(8) freezing and drying the cooled concentrate by step (7);
(9) pulverizing the lyophilized concentrate through step (8);
The method of claim 1,
The method according to claim 1,
Wherein the fresh water is filled in the step (3) and the step (4) in an amount of 40 to 60 wt% of the amount of water in the step (2).
The method according to claim 1,
Wherein the concentration of the concentrate is maintained at 85 to 90 DEG C in the step of filtering the concentrate of step (5) so that the fluidity of the concentrate is not lowered.

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