KR20180048139A - A manufacturing method for a horse bone pill comprising grinded yacon by using super heated steam, and a horse bone pill prepared therefrom - Google Patents

Abstract

The present invention relates to a method for producing a horse bone pill containing ground yacon using superheated steam, and a horse bone pill produced thereby. The production method of the present invention includes simple treatment processes by applying a superheated steam treatment technology as a technology to dry the horse bone pill. According to the present invention, the horse bone pill produced thereby can be stored for a long time and barely causes unpleasant feelings when taken, by improving taste and smell, while ensuring a low loss of components which are effective to human body contained in horse bone and yacon.

Description

[0001] The present invention relates to a method for manufacturing a horse bone ring containing a yacon ground product using superheated steam, a method for manufacturing the same, and a method for manufacturing a horse bone ring,

The present invention relates to a method for producing a horse bone ring containing a yacon ground product using superheated steam and a horse bone ring produced thereby. More specifically, a yacon ground product is mixed in the manufacture of a horse bone ring to reduce the feeling of rejection when consumed, And at the same time, the superheated steam treatment technology can be used as a drying technology to simplify the treatment process and prevent the loss of the active ingredient contained in the horse bone and yacon, so that the human body oil component can be stored for a long time without loss and the taste and smell And to a horse bone ring produced thereby.

The horse bone is not so much like a bone of a pig or a pig, it has a high bone density without holes. In particular, there are many components known as bone constituents of human body such as sodium, potassium, magnesium, phosphorus, zinc and copper. It is also known that it is good for geriatric arthritis of the back, arms, legs and whole body joints, which contains a large amount of iron, vitamins A, B and B2, and improves the kidney function of the human body. It is because the horse bone component increases the bone marrow in the human bone and increases the bone density.

Regarding the efficacy of these horseshoe bones, "Dongbibogam" has an efficacy for neuralgia, arthritis and tinnitus, and is particularly good for strengthening the back and spine bones.

The horse has 71.2% moisture, 21.3% protein, 3.5% fat and 1.2% ash, especially in bones with four times the amount of milk and 100 g of animal iron (8.1 mg ) And phosphorus (379.8 mg), potassium (1352 mg), and manganese (57.2 mg), which are particularly effective for diseases such as joints, rheumatism, osteoporosis, neuralgia, paralysis and liver diseases.

However, since the horseshoe bone is not intended to be ingested but has a high odor, it is generally formulated into an easy-to-take form such as an extract, powder, capsule or ring. Korean Patent Laid-Open Publication No. 2011-0040568 discloses a method for making a horseshoe with horse bone, horse meat and grain, and Korean Patent Publication No. 2005-0046318 discloses a method for producing horseshoe, Discloses a method for producing a ring.

However, the above-mentioned patents disclose a method for producing a ring by extracting an extract from a horse meat using horse meat as well as various ingredients such as various medicines, plant materials or cereal grains. In the process for manufacturing an extract, an effective ingredient is destroyed And there are disadvantages that manufacturing time is long, manufacturing process is complicated, and quality control is difficult because of using various materials other than horse bone.

On the other hand, Yacon is a perennial plant of Asteraceae. Its root is similar to Da Ariana and Sweet Potato. The root portion is similar to Pork Potato, and its root is about 1.5 ~ 3m. It is cultivated in the back and contains 14 essential nutrients such as beta carotene, calcium, and carbohydrate. The shape of yacon roots is similar to sweet potatoes, but the taste and chewing feel is like a boat, and it reproduces, boils, and eats roots.

In addition, yacon is an alkaline food having a low calorie of 54 kcal per 100 g, which is lower than the 123 kcal of sweet potatoes and 77 kcal of potatoes, and is also effective as diabetes and digestion promotion, and is popular as a diet food. The dried yacon powder contains 3.53% by weight of water, 1.13% by weight of crude protein, 0.40% by weight of crude fat, 0.79% by weight of whey protein, 1.63% by weight of dietary fiber, and 92.52% by weight of carbohydrate, The fructose content is 1320.84 mg / l, and the glucose content is 1283.70 mg / l.

In particular, the roots used for edible purposes contain a large amount of oligosaccharides, among which fructo-oligosaccharides are abundant, while fructo-oligosaccharides are substances that have a sweet taste but do not injure the teeth and act like dietary fibers And it has an effect of preventing constipation and constipation, and it is also possible to inhibit the occurrence of tooth decay because the tooth decay bacteria can not use fructooligosaccharide.

Accordingly, the present inventors have studied how to improve the taste and odor in order to smoothly ingest the horse bone containing a large amount of human body-improving ingredients. Using the effects and characteristics of yacon, It was found that the taste and odor could be improved upon ingestion and that the manufacturing process could be simplified through the treatment with superheated steam during the production and the quality of the horse bone ring could be improved without loss of active ingredient of the horse bone. Thereby completing the invention.

It is an object of the present invention to provide a method for producing a horse bone ring containing a yacon ground product using superheated steam.

Another object of the present invention is to provide a horse bone ring manufactured by the above method.

According to an aspect of the present invention, there is provided a method for manufacturing a horse bone ring including a yacon ground product using superheated steam.

In one aspect, the present invention provides a method of making a horse bone ring comprising a yacon ground product, characterized by comprising the steps of:

(S11) a horse bone pretreatment step in which the horse bone is washed and then pretreated by immersion in water at 90 to 110 ° C for 5 to 15 minutes;

(S12) a yacon pretreatment step in which yacon is washed and then peeled and pretreated;

(S21) a step of grinding the horse bone pretreated in the step (S11);

(S22) crushing the yacon pretreated in the step (S12);

(S30) a step of adding yacon and water pulverized in the step (S12) to the crushed horse bone in the step (S11) and mixing them uniformly;

(S40) a pumping step of formulating the mixture into a ring; And

(S50) drying the produced ring by superheated steam at 150 to 190 DEG C for 50 to 70 minutes;

Wherein the method comprises the steps of: (a) preparing a mixture of yacon powder and a saccharide;

The step (S11) of the present invention is a step of immersing the horse bone to remove impurities and residues remaining in the horse bone, wherein the horse bone is immersed in water at 90 to 110 DEG C, preferably at 100 DEG C for 5 to 15 minutes , Preferably from 7 minutes to 13 minutes, more preferably for 10 minutes.

At this time, when the temperature of the water is lower than 90 ° C, impurities and residues of the horse bone are not removed cleanly, and when the temperature of the water is higher than 110 ° C, the active ingredient in the horse bone may leak out.

If the immersion time is less than 5 minutes, the impurities and residues of the horse bone are not removed cleanly, and if the immersion time is more than 15 minutes, the effective ingredient in the horse bone may leak out.

In the step (S12) of the present invention, yacon is washed and then peeled to remove impurities. The washing is performed such that impurities such as soil are sufficiently removed in the washing machine using water.

The step (S21) of the present invention comprises a step of pulverizing the horse bone pretreated in the step (S11) with a grinder to produce a ring, wherein the size of the crushed horse bone is adjusted so that the horse bone and yacon are mixed well to produce a uniform ring. Is in the range of 100 to 300 mesh.

The step (S22) of the present invention is a step of pulverizing the yacon pretreated in the step (S12) by a pulverizer to produce a ring, and is characterized in that the size of the yacon pulverized product Is in the range of 100 to 300 mesh.

In the step (S30) of the present invention, the crushed horse bone and the yacon are added to the mixer in the steps (S11) and (S12), and water is added thereto to uniformly mix the mixture. The mixing ratio is 100 weight 90 to 110 parts by weight of the yacon pulverized product and 5 to 10 parts by weight of the water are mixed with each other, more preferably 95 to 100 parts by weight of the yacon ground product and 6 to 8 parts by weight of water are mixed with 100 parts by weight of the crushed horse bone, It is preferable to

If the content of the yacon pulverized product is less than 90 parts by weight, the viscosity of the mixture tends to be small, so that the formulation may easily break at the time of manufacturing the ring, and the taste and odor of the ring may be deteriorated. When the content is more than 110 parts by weight, The content of the useful ingredient in the human body can be reduced.

If the amount of water added is less than 5 parts by weight, the horse bone and the yacon powder may not be mixed well. If the amount of water is more than 10 parts by weight, the water content may be too high to increase the drying process and the viscosity of the mixture may be small, .

The step (S40) of the present invention is a step of injecting the horse bone and the yacon powder mixed in step (S30) into a horse bone ring, wherein the horse bone ring is pumped with a diameter of 1 to 10 mm for convenience at the time of ingestion desirable.

The step (S50) of the present invention is a step of drying the horse bone ring by drying with superheated steam, heating the superheated steam at 150 to 190 ° C for 50 to 70 minutes, preferably 160 to 180 ° C, Deg.] C to 65 minutes, more preferably 170 [deg.] C for 60 minutes.

If the superheated steam temperature is lower than 150 ° C, the microorganisms may not be removed or the horse bone ring may not be sufficiently dried. If the superheated steam temperature is higher than 190 ° C, the nutritional components of the ring may be destroyed or the quality may be deteriorated.

In the present invention, super heated steam refers to steam which has been heated to a saturation temperature or higher by further heating the dry saturated steam to a saturation pressure. Unlike a general heat treatment method, a drying method using superheated steam, It is possible to minimize the loss of the active ingredient contained in the horse bone and yacon, which are constituents of the ring, and to quickly dry it with high quality.

As described above, the method for producing a horse bone ring containing the yacon ground product using the superheated steam of the present invention can reduce the specific odor of the horse bone by adding the yacon powder to the horse bone ring, thereby reducing the rejection at the time of ingestion It is possible to improve the taste and odor and to use the superheated steam treatment technology as the drying technique to simplify the treatment process and to prevent the active ingredient of the horse bone from being spilled out to produce a horse bone ring containing a large amount of human body oil component have.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flowchart showing a method for producing a horse bone ring containing a yacon ground product using superheated steam of the present invention.

Hereinafter, embodiments of the present invention will be described in detail to facilitate understanding of the present invention. However, the embodiments according to the present invention can be modified into various other forms, and the scope of the present invention should not be construed as being limited to the following embodiments. Embodiments of the invention are provided to more fully describe the present invention to those skilled in the art.

Preparation Example 1: Pretreatment and crushing of horse bone and yacon

In the present invention, horse bone (Jeju pony) yacon (Hongcheon, Gangwon Province) was purchased and used as a raw material.

The frozen horse bone was thawed at room temperature, washed with water, and then immersed in water at 100 ° C for 10 minutes to remove impurities and residues remaining in the horse bone. Thereafter, the pretreated horse bone was pulverized to a particle size of 200 mesh.

The refrigerated yacon was washed and then peeled to remove impurities and used as a raw material. The pretreated yacon was pulverized to a particle size of 200 mesh with a pulverizer.

Example 1

In Example 1, 100 parts by weight of yacon and 7 parts by weight of water were added to 100 parts by weight of crushed horse bone in Preparation Example 1 to make a homogeneous mixture, and the mixture dough was poured into a ring having a diameter of 5 mm Respectively. Thereafter, the ring was heated and dried for 70 minutes at a steam temperature of the superheated steam heater of 150 ° C using an overheated water vapor generator (QF-5100CB-L-24H, Naomoto Corp., Osaka, Japan).

Example 2

In Example 2, 100 parts by weight of yacon and 7 parts by weight of water were added to 100 parts by weight of crushed horse bone in Preparation Example 1 to make a homogeneous mixture, and the mixture dough was poured into a ring having a diameter of 5 mm Respectively. Thereafter, the ring was heated and dried for 50 minutes at a steam temperature of the superheated steam heater of 190 ° C using an overheated steam generator (QF-5100CB-L-24H, Naomoto Corp., Osaka, Japan).

Comparative Example 1

In Comparative Example 1, 100 parts by weight of yacon and 7 parts by weight of water were added to 100 parts by weight of crushed horse bone in Preparation Example 1 to make a homogeneous mixture. Then, the mixture dough was poured into a ring having a diameter of 5 mm Respectively. After that, it was naturally dried in a shady place at room temperature for 12 hours to avoid direct sunlight.

Comparative Example 2

In Comparative Example 2, 100 parts by weight of yacon and 7 parts by weight of water were added to 100 parts by weight of crushed horse bone in Preparation Example 1 to make a homogeneous mixture. Then, the mixture mixture was poured into a ring having a diameter of 5 mm Respectively. Thereafter, the ring was heated and dried at 140 ° C for 70 minutes using a superheated steam generator (QF-5100CB-L-24H, Naomoto Corp., Osaka, Japan).

Comparative Example 3

In Comparative Example 3, 100 parts by weight of yacon and 7 parts by weight of water were added to 100 parts by weight of crushed horse bone in Preparation Example 1 to make a homogeneous mixture, and the mixture dough was poured into a ring having a diameter of 5 mm using a ventilator Respectively. Then, the ring was heated and dried for 50 minutes at a steam temperature of the superheated steam heater of 200 ° C using an overheated steam generator (QF-5100CB-L-24H, Naomoto Corp., Osaka, Japan).

Test Example 1: Measurement of water content of Examples 1 and 2 and Comparative Examples 1 to 3

The moisture content of the horse bone rings prepared according to Examples 2 and 3 and Comparative Examples 1 to 3 was measured. At this time, the moisture content of the horse bone ring was measured using the atmospheric pressure heating drying method (AACC 44-15, 2000) at 105 ° C.

As shown in the following Table 1, the moisture content was 15.8% in the case of the horse bone rings prepared according to Comparative Example 1 in which the superheated steam treatment was not performed, 11.8% in the case of drying at 140 ° C for 70 minutes, , 7.2% at 190 ℃, 4.5% at 50 ℃ for 50 min, and 3.1% at 50 ℃ for 50 min.

Name of sample Treatment temperature (캜) Processing time (min) Water content (%) Example 1 150 70 7.2 Example 2 190 50 4.5 Comparative Example 1 22 720 15.8 Comparative Example 2 140 70 11.8 Comparative Example 3 200 50 3.1

In the case of Comparative Example 3 in which no external deformation occurred in all the samples but dried at 200 ° C for 50 minutes, a part of the surface was discolored to brown.

Test Example 2: Analysis of coliform group of Examples 1 to 2 and Comparative Examples 1 to 3

Total bacterial counts and coliforms were cultured on a 3M dry petri dish (3M ™ Petrifilm ™ Aerobic count plates, coliform count plates) at 35 ° C for 48 hours and then plated on plates with 25-250 colonies per plate And the number of colonies per g was calculated.

Table 2 shows changes in the total number of bacteria in Examples 1 to 2 and Comparative Examples 1 to 3. The total number of bacteria in Comparative Example 1 without superheated steam treatment was log 2 level, but no bacteria were detected in Examples 1 to 2 and Comparative Examples 2 to 3 treated with superheated steam, And the effect was observed. N.D means that no bacteria were detected.

Name of sample Treatment temperature (캜) Processing time (min) Total number of bacteria Example 1 150 70 N.D. Example 2 190 50 N.D. Comparative Example 1 22 720 8.6 x 10 ² Comparative Example 2 140 70 N.D. Comparative Example 3 200 50 N.D.

The coliform group of Examples 1 to 2 and Comparative Examples 1 to 3 was not detected in all the samples as shown in Table 3 below.

Name of sample Treatment temperature (캜) Processing time (min) Total number of bacteria Example 1 150 70 N.D. Example 2 190 50 N.D. Comparative Example 1 22 720 N.D. Comparative Example 2 140 70 N.D. Comparative Example 3 200 50 N.D.

Test Example  3: Example  1 to 2 and Comparative Example  1 to 3 color, flavor and preparation state sensory evaluation

The color, flavor and preparation state of the rings prepared according to Examples 1 to 2 and Comparative Examples 1 to 3 were measured using a sensory test (KS A 7002). The number of participating panelists was 15, and the horse bone rings prepared according to Examples 1 to 2 and Comparative Examples 1 to 3 to be examined were randomly presented and evaluated.

The color scoring criteria were 5 points (very good: 5 points, good: 4 points, average: 3 points, bad: 2 points, very poor: 1 point)

The score of flavor was graded as 5 points (very good: 5 points, good: 4 points, average: 3 points, poor: 2 points, very poor: 1 point)

The scoring criteria for the condition of preparation are as follows: grade 5 (very good, no foreign substance: 5 points, good, no foreign substance: 4 points, normal, no foreign substance: 3 points, bad foreign matter: (1 point), and the total score was added up to the average score.

The results of the sensory evaluation according to Test Example 3 are shown in Table 4 below.

Name of sample Color zest Preparation condition Example 1 4.2 3.5 3.9 Example 2 4.5 3.7 3.9 Comparative Example 1 3.5 2.4 3.1 Comparative Example 2 4.3 3.3 3.8 Comparative Example 3 2.7 2.8 2.6

The horse bone rings prepared according to Examples 1 and 2 were evaluated as having a better flavor than the horse bone rings prepared according to Comparative Examples 1 and 3. As the temperature of the superheated steam was excessively high, the horseshoe ring prepared according to Comparative Example 3 was partially brown due to carbonization in a part of the ring, and the flavor was also changed in the flavor.

Claims (3)

(S11) a horse bone pretreatment step in which the horse bone is washed and then pretreated by immersion in water at 90 to 110 ° C for 5 to 15 minutes;
(S12) a yacon pretreatment step in which yacon is washed and then peeled and pretreated;
(S21) a step of grinding the horse bone pretreated in the step (S11);
(S22) crushing the yacon pretreated in the step (S12);
(S30) a step of adding yacon and water pulverized in the step (S12) to the crushed horse bone in the step (S11) and mixing them uniformly;
(S40) a pumping step of formulating the mixture into a ring; And
(S50) drying the produced ring by superheated steam at 150 to 190 DEG C for 50 to 70 minutes;
Wherein the method comprises the steps of: (a) preparing a mixture of yacon powder and a saccharide;
The method according to claim 1,
The mixture of step (S30) is prepared by adding 90 to 110 parts by weight of the yacon pulverized product obtained in step (S22) and 5 to 10 parts by weight of water to 100 parts by weight of the crushed horse bone in step (S21) A method for manufacturing a horse bone ring containing a yacon ground product using superheated steam. A horse bone ring comprising a yacon ground product using superheated steam produced according to the manufacturing method of claim 1 or 2.

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