KR20170032589A

KR20170032589A - A process for preparing beverage of papaw

Info

Publication number: KR20170032589A
Application number: KR1020150130096A
Authority: KR
Inventors: 하상섭; 하태성
Original assignee: 하상섭; 하태성
Priority date: 2015-09-15
Filing date: 2015-09-15
Publication date: 2017-03-23

Abstract

The present invention relates to a method for producing a beverage containing as a main component a papaya extract and a method for producing a beverage containing a papaya extract as a main component, A steaming step of steaming for 10 to 30 minutes; A boiling step of boiling in the boiling stage and boiling the leaves with a little bit of water; Drying the roasted and chopped leaves at room temperature; A pulverizing step of pulverizing the leaves dried in the drying step; 100 parts by weight of the leaves pulverized in the pulverization step and 120,000 parts by weight of purified water per 100 parts by weight of the leaves are mixed and heated for 2.5 to 3.5 hours; And a cooling step of cooling the solution heated in the heating step at room temperature.
By such a method, the beverage can be produced by removing the toxicity from the papaya leaf which has been contained in a large amount but contains a large amount of the anticancer component but is so toxic that it can not be ingested.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to a process for preparing a beverage containing a papaya extract as a main component,

The present invention relates to a method for producing a beverage, and more particularly, to a method for manufacturing a beverage, which comprises removing a toxic substance contained in a leaf of a poisonous papaya tree and extracting an effective anti- And a manufacturing method thereof.

Pepo trees originate from the United States, from the Atlantic coast to the north, and to western Michigan and Kansas. Its height grows up to 12m, and the elongated leaves are wide and long oval leaves have sharp ends and 30 lengths. The odoriferous 5 purple flowers bloom in the spring before the leaves come out, and the edible fruits, 8-18 in length, resemble short, thick bananas, which turn red as the fruit matures.

Fruits vary in size and flavor depending on their varieties. Some people have skin reactions when they touch the fruit of this tree. The other seven species of the genus Asimina are the plants that grow like shrubs from North America, including A. speciosa and A. angustifolia , Large yellow or white flowers bloom.

We found 50 kinds of anticancer compounds called acetogenin in these species, and found that these compounds block the coenzyme of NADH in mitochondria and inhibit ATP production in cells.

Cells reduce the production of ATP and decrease the voltage within the cell, while normal cells have enough ATP, which is not a problem, but because cancer cells produce energy through fermentation, they are 10-17 times more energy Therefore, the voltage is greatly affected by the relatively large influence, and the cancer cells themselves are decomposed.

Document 1: Published Japanese Patent Application No. 1999-0046190 (published May 5, 1999) Document 2: Registered Patent Publication No. 10-0422966 (Announced on March 12, 2004) Document 3: Published Japanese Patent Application No. 10-2004-0050198 (published June 16, 2004)

However, the fruit of the poppo is classified as fruit and is not toxic to inhibit the human body. However, there is a problem that it can not be used because it is poisonous to leaves, branches and roots of papo tree containing a large amount of anticancer component.

SUMMARY OF THE INVENTION Accordingly, the present invention has been made keeping in mind the above problems occurring in the prior art, and it is an object of the present invention to provide a drink which can be consumed by using leaves of papo tree which contains a large amount of anti- .

According to one aspect of the present invention, there is provided a method for preparing a beverage containing a Peppermint extract as a main component, comprising washing the leaf of Peppermum in July-August, A steaming step for steaming; A boiling step of boiling in the boiling stage and boiling the leaves with a little bit of water; Drying the roasted and chopped leaves at room temperature; A pulverizing step of pulverizing the leaves dried in the drying step; 100 parts by weight of the leaves pulverized in the pulverization step and 120,000 parts by weight of purified water per 100 parts by weight of the leaves are mixed and heated for 2.5 to 3.5 hours; A cooling step of cooling the solution heated at the heating step at room temperature; And a filtration step of removing the solids from the cooled solution after the cooling step.

The boiling step, the boiling step and the drying step are repeated 7 to 10 times in succession.

According to another aspect of the present invention, in the heating step, 10 to 20 parts by weight of licorice is added in addition to 100 parts by weight of the leaves.

According to still another aspect of the present invention, in the heating step, an amount of 10 to 20 parts by weight relative to 100 parts by weight of the leaf is further added.

According to another aspect of the present invention, in the steaming step, at least one of rice bran, sun dried salt, and ginger is placed under the leaf of the papaver to be cooked.

According to another aspect of the present invention, in the boiling step, 100 parts by weight of water contained and 15-30 parts by weight of allyl alcohol are added to 100 parts by weight of the water.

According to the method of the present invention, the beverage can be prepared by removing the toxicity from the papaya leaf which was contained in a large amount of the anticancer component by the boiling step, the soaking step and the drying step, In addition, one or more of rice gruel, sun dried salt and ginger can be cooked together during the cooking process to remove the toxins contained in the leaves of the trees.

In addition, Glutathione and Silymarin contained in garlic and garlic are added and heated, so that the toxic effect of papaya leaves is more easily removed by the synergistic effect. In addition, the taste and flavor of the beverage is increased by the ginger and the garlic.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is an overall process diagram for manufacturing a beverage according to an embodiment of the present invention; FIG.
Fig. 2 is a photograph of a papaya tree.
3 is a view for explaining a mashing step;

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

FIG. 1 is a whole process diagram for manufacturing a beverage according to an embodiment of the present invention, and FIG. 2 is a photograph of a papo tree.

As shown in the figure, the preparation of the popo beverage includes the steps of boiling (S10), boiling (S20), drying (S30), pulverizing (S40), heating (S50), cooling 70).

The step of slicing (S10) is a step of washing the leaves of the papo tree in July-August, and then rinsing for 10 to 30 minutes.

In step S20, the papou leaf having a small amount of water is squeezed to the extent that it does not burn. In step S20, the fried leaves are roasted on the upper surface of a container such as a frying pan. Care should be taken not to burn the leaves.

Thereafter, the drying step (S30) of drying the roasted and cooked leaves at room temperature for 1 to 3 days is carried out.

In the present invention, the mashing step (S10), the softening step (S20), and the drying step (S30) are repeated nine times in succession. In this process, the degradation of organic matter in fermentation weakens the toxicity.

The papaya leaves are dried to a satisfactory degree when the pouring step (S10), the softening step (S20) and the drying step (S30) are performed nine times in succession. (S40) is carried out.

100 parts by weight of the crushed papaver leaf and 120,000 parts by weight of purified water are mixed with 100 parts by weight of the leaf, and the heating step (S50) is performed for 2.5 to 3.5 hours.

At this time, 10-20 parts by weight of licorice is added to 100 parts by weight of the leaf. The licorice is an essential herb used for medicinal herbs and contains glutathione, which neutralizes or eliminates the toxins contained in the leaf of papaver.

And the flavor and aroma of the sweet potato contained in licorice enhances the flavor of the beverage according to the present invention.

Further, in the heating step (S50), 10 to 20 parts by weight relative to 100 parts by weight of the leaves is additionally added. The thistle contains a silymarin component, which is known as a strong glutathione synthetase.

10 to 20 parts by weight of garlic is further added to 100 parts by weight of the papaver leaf in the heating step (S50). The garlic also contains a silymarin component.

In the heating step (S50), the licorice, garlic, and garlic are added together with the crushed papaver leaf, and heated, so that the toxicity of the papaya leaf is further removed, and the licorice and garlic It is possible to obtain an effect of increasing the taste and flavor of the food.

The cooling step (S60) is a step of cooling the solution heated in the heating step (S50) at room temperature, and the solution cooled in the cooling step (S60) is solidified such as crushed papaya leaf, licorice root, .

Therefore, the filtration step (S70) in which the solid content is removed by the filter and the application is convenient for the people is performed, and the beverage is produced.

Another embodiment of the present invention will be described with reference to Fig.

In the steaming step S10, the papaver leaf is located at "A", and at least one of rice bran, sun dried salt, and ginger is located at the position "B" at the lower part thereof. That is, when one or more of rice bran, sun dried salt and ginger are mixed together in the process of mixing the papaya leaf and the papaya leaf, the toxin contained in the papaya leaf can be removed.

In general, the term "reprocessing" refers to altering the inherent properties of a plant to remove or inhibit the toxicity and to increase or decrease the potency of the plant to prevent the harm to the human body. There are numerical methods for producing the effect and taste in specific areas because of the change of the action site according to the numerical method even though it is a medicinal substance. There are the water method, the hot method, and the vinegar method, In the present invention, the above-mentioned vinegar method is utilized.

In another method, in the above-mentioned step (S10), 100 parts by weight of water contained in "C" and 15 to 30 parts by weight of ethyl alcohol are added to 100 parts by weight of water. By this method, Convergence is done to make the admiral.

After the boiling step (S10) is performed and the softening step (S20) is performed, the drying step (S30) for drying in the cold wind proceeds.

As described above, the present invention is not limited to the above-described embodiment of the present invention, but can be applied to a method of manufacturing a beverage containing a papaya extract as a main ingredient, It will be understood by those of ordinary skill in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims.

S10: steaming, S20: steaming,
S30: drying step, S40: pulverizing step,
S50: heating step, S60: cooling step,
S70: filtration step

Claims

Washing the leaf of papo tree in July ~ August and rinsing for 10 ~ 30 minutes;
A boiling step of boiling in the above-mentioned boiling stage and boiling the leaves with a little bit of water;
Drying the roasted and chopped leaves at room temperature;
A pulverizing step of pulverizing the leaves dried in the drying step;
100 parts by weight of the leaves pulverized in the pulverization step and 120,000 parts by weight of purified water per 100 parts by weight of the leaves are mixed and heated for 2.5 to 3.5 hours;
A cooling step of cooling the solution heated at the heating step at room temperature; And a filtration step of removing the solids from the cooled solution after the cooling step.

[Claim 5] The method according to claim 1, wherein the boiling step, the boiling step and the drying step are repeated 7 to 10 times in succession.

[Claim 3] The method according to claim 2, wherein 10 to 20 parts by weight of licorice is added to 100 parts by weight of the leaves in the heating step.

4. The method for producing a beverage according to claim 3, wherein the heating step further comprises adding 10 to 20 parts by weight of the papaya extract to 100 parts by weight of the leaves.

[Claim 5] The method according to claim 1, wherein at least one of rice bran, sun dried salt and ginger is placed in the lower part of the papaya leaf in the boiling step, and the rice paddy is matured.

The method according to claim 1, wherein in the boiling step, ethyl alcohol is further added in an amount of 100 parts by weight of the water and 15 to 30 parts by weight of the water in 100 parts by weight of the water. .