KR20180058130A - Processing method of Lycium barbarum, Lycium barbarum thereby the same that - Google Patents
Processing method of Lycium barbarum, Lycium barbarum thereby the same that Download PDFInfo
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- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
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- A23F3/06—Treating tea before extraction; Preparations produced thereby
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
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- 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
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- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
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- 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
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- 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
- A23V2300/00—Processes
- A23V2300/38—Multiple-step
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- Nutrition Science (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
본 발명은 원적외선을 이용한 구기자 가공방법, 이에 의해 가공된 구기자에 관한 것으로서, 보다 상세하게는 원적외선을 이용하여 겉과 속이 고르게 건조되어 바삭한 식감을 가지며, 유효성분들의 용출도가 증가되도록 구기자를 가공하는 방법 및 이에 의해 가공되어 스낵과 같은 바삭한 식감을 가지므로 간식으로 그냥 먹을 수도 있고 차로도 즐길 수 있는 가공 구기자에 관한 것이다.More particularly, the present invention relates to a method of processing goujin using far-infrared rays, and more particularly, to a method of processing goujin by using far-infrared rays to form a gougier so that the inside and the outside of the gouge are evenly dried to have crisp texture, And a processed eggplant having a crispy texture such as a snack, so that it can be eaten as a snack or be enjoyed by tea.
구기자(枸杞子)는 구기자나무의 성숙한 과실로서, 고유의 미감을 지니며 카로틴, 비타민 B1, B2 및 C, 니코틴산, 리놀산, 베타인, 피잘리엔 및 β-시스토스테롤(β-sistosterol)과 각종 무기성분 등을 다량 함유하고 있다. 이러한 구기자는 약리작용으로 비 특이성 면역증강 작용, 조혈작용, 콜레스테롤강하작용, 항 지방간작용, 혈압강하, 혈당강하, 생장촉진, 항암작용 등을 가지며, 간장을 보호하고, 고혈압, 협심증, 동맥경화 및 당뇨병 등의 성인병에 탁월한 예방 및 치료 효과를 가지며, 시력보호 효과도 뛰어난 것으로 알려져 있다. 한방에서 구기자는 인삼 다음으로 약효가 뛰어난 항노화 천연소재로 취급되고 있다. Gugija (枸杞 子) is a mature fruit of Gugija, and has a unique aesthetic. It contains carotene, vitamin B1, B2 and C, nicotinic acid, linoleic acid, betaine, pisalene and β-sistosterol It contains a large amount of various inorganic components. This phagocyte has pharmacological effect and has non-specific immune enhancing effect, hematopoietic effect, cholesterol lowering action, anti-hepatic action, blood pressure lowering, hypoglycemia, growth promotion, anticancer action, etc. and protects the liver and prevents hypertension, angina pectoris, It has excellent preventive and therapeutic effect on adult diseases such as diabetes, and it is known that it has excellent effect of protecting eyesight. Gugija is treated as an anti-aging natural material which has superior efficacy after ginseng.
한편, 구기자는 그 추출물이 장내 유익한 균인 젖산균의 생육을 촉진시키거나, 대장균의 생육을 억제시키는 항균작용을 한다고 알려지면서, 음료 소재로 이용되기 하며, 가정에서는 구기자를 뜨거운 물에 넣고 우려낸 구기자차를 음용한다. On the other hand, Gugija is known as an antimicrobial action that promotes the growth of lactic acid bacteria, which are beneficial gut bacteria in the intestines, and inhibits the growth of Escherichia coli, while Gugija is used as a beverage material. At home, Drink.
생 구기자는 장기간 보관이 어렵기 때문에 대부분 건조 구기자를 사용하여 구기자차를 끓여 먹는데, 구기자의 효능을 제대로 즐기기 위해서는 구기자의 유효성분이 물에 충분히 신속하게 잘 우러나와야 할 필요가 있으나, 단순히 건조처리된 종래의 건 구기자로 차를 끓이는 경우에는 유효성분이 제대로 용출되지 않을 우려가 높다. 물론 구기자의 유효성분들이 제대로 용출되도록 하기 위해서는 구기자를 물에 넣고 오래 끓이면 되나, 이와 같이 하면 시간도 많이 걸리고 가열에 많은 에너지가 소요될 뿐만 아니라 열에 약한 성분들이 파괴되므로 바람직하지 않다.Since it is difficult to keep the raw crab for a long time, most of the dried crab is used to boil the crab tea. In order to enjoy the crab's efficacy properly, it is necessary that the effective content of the crab is brought to the water quickly enough. However, When the tea is boiled in the dryers, there is a high possibility that the effective ingredient will not be eluted properly. Of course, it is necessary to put boiled egg in water to boil the effective ingredients of boiled egg, but it takes a lot of time and energy to heat it, as well as destroys heat-sensitive ingredients.
또한, 구기자는 진액이 많기 때문에 종래의 방법으로 건조된 건조 구기자는 표면은 딱딱하게 건조되었으나 속까지 제대로 건조되지 못하여 그냥 먹으면 겉은 딱딱하고 속은 눅눅한 경우가 많으며 또, 표면에 끈끈한 진액이 묻어서 장기간 보관시 곰팡이가 생기거나 벌레가 생기기도 한다. In addition, the dried gugija dried by the conventional method because the gugija have a lot of ginseng, but the surface is hardly dried, but the ginseng is not dried well to the inside, and the outer surface is hard and swollen when it is eaten, and the surface is sticky, City molds and worms can also occur.
본 발명은 상기와 같은 문제점에 착안하여 제안된 것으로서, 본 발명의 목적은 원적외선을 이용하여 겉과 속이 고르게 건조되어 바삭한 식감을 가지며, 유효성분들의 용출도가 증가되고, 풍미가 향상되도록 구기자를 가공하는 방법 및 이에 의해 가공되어 풍미가 좋고 스낵처럼 바삭한 식감을 가지므로 간식으로 그냥 먹을 수도 있으며 차로도 즐길 수 있는 가공된 구기자를 제공하는 것이다.Disclosure of the Invention The present invention has been made in view of the above problems, and it is an object of the present invention to provide a method and apparatus for drying a gugija so that the outer surface and the inside thereof are uniformly dried using a far- And processed by it to have a good flavor and snack-like crisp texture, so you can eat just as a snack and can be enjoyed by car is to provide a processed gugija.
본 발명의 일 특징에 따르면, (1)건 구기자를 준비하는 과정; (2)준비된 건 구기자를 40~60℃로 예열된 볶음솥에 넣고, 개방부가 형성된 뚜껑으로 상기 볶음솥을 덮은 다음, 상기 뚜껑의 개방부를 통해 원적외선을 조사하여 볶음솥의 내부온도를 75~80℃까지 가열시키면서 구기자를 1차로 볶는 과정; (3)상기 뚜껑을 열고 상기 볶음솥에 원적외선을 조사하면서 구기자를 2차로 볶는 과정; (4)상기 2차로 볶은 구기자를 50~60℃에서 건조시키는 과정;을 포함하여 이루어진 것을 특징으로 하는 원적외선을 이용한 구기자 가공방법 및 이에 의해 가공된 구기자가 제공된다.According to one aspect of the present invention, there is provided a method of preparing a dry gun, comprising: (1) preparing a dry gun; (2) The prepared dry pot was placed in a pre-heated frying pan at 40 to 60 DEG C, the frying pot was covered with a lid having an open part, and then the far infrared ray was irradiated through the opening of the lid to adjust the internal temperature of the frying pot to 75 to 80 Lt; RTI ID = 0.0 > C < / RTI > (3) opening the lid and frying the gugija secondarily while irradiating the fried pot with far-infrared rays; (4) drying the second roasted gypsum at 50 to 60 ° C. The method for processing gypsum using far-infrared rays and the gypsum processed by the method are provided.
본 발명의 다른 특징에 따르면, 상기 볶음솥은 내통과 외통 사이에 열매체가 충전된 구조를 가지는 이중 볶음솥으로 이루어진다.According to another aspect of the present invention, the roasting pot is composed of a double roasting pot having a structure in which a heating medium is filled between the inner passage and the outer passage.
본 발명의 또 다른 특징에 따르면, 상기 (2)과정, (3)과정, (4)과정을 순차적으로 다수회 반복적으로 행하여진다. According to still another aspect of the present invention, the steps (2), (3), and (4) are sequentially repeated a plurality of times.
이상과 같은 구성을 가지는 본 발명은 다음과 같은 효과를 가진다.The present invention having the above-described configuration has the following effects.
첫째, 원적외선에 의해 항산화 물질을 비롯한 구기자의 유효성분들이 저분자로 유리화되어 용출도가 상승되므로 본 발명에 의해 가공된 구기자로 차를 끓이면 구기자의 유효성분들이 상대적으로 신속하게 많은 양 용출되므로 종래 건조 구기자로 차를 끓이는 경우에 비해 유효성분이 풍부한 차를 마실 수 있다.First, the efficacious components of gugija including antioxidant substances are vitrified by low-energy to increase the elution degree by far-infrared rays, so that when the tea is boiled with the gugija processed according to the present invention, the effective ingredients of gugija dissolve relatively rapidly, It is possible to drink tea rich in the active ingredient compared to the case of boiling the tea.
둘째, 구기자가 겉과 속이 고르게 건조되어 마치 스낵과 같은 바삭한 식감을 가진다. Second, Gujia is dried evenly inside and outside and has a crispy texture like snack.
셋째, 본 발명에 의한 가공방법은 원적외선을 이용하여 구기자를 볶되 1차 볶음과정에서는 예열된 볶음솥을 일측이 개방된 뚜껑으로 닫고 원적외선을 조사하여 원적외선에 의한 가열효과를 높이므로 종래의 단순히 볶은 처리하는 가공방법에 비해 상대적으로 많은 양을 한꺼번에 처리할 수 있으므로 생산성이 향상된다.Third, in the processing method according to the present invention, roasted roast is roasted using far-infrared rays. In the first roasted roasted pot, the roasted pot roasted with one side is covered with a lid, and the far infrared ray is irradiated, The productivity can be improved because a relatively large amount of processing can be performed at a time as compared with the processing method.
넷째, 1차 볶음과정에서 예열된 볶음솥을 일측이 개방된 뚜껑으로 닫고 원적외선을 조사하여 가열하기 때문에, 구기자에서 발생되는 수분이 볶음솥 내부에서 일시적으로 머물게 되므로 볶음과 더불어 증숙의 효과도 얻을 수 있다. 따라서 이에 따라 단순히 볶음처리한 구기자와 달리 구기자의 단맛이 한층 더 향상되고 전체적인 맛이 부드러워지는 등 구기자의 풍미가 좋아진다. Fourth, since the frying pot preheated in the first frying process is closed with the lid opened by one side and heated by irradiating the far-infrared rays, the moisture generated from the gyuda is temporarily stored in the frying pot, have. Therefore, unlike gugija, which is simply roasted, the sweetness of gugija is further improved and the overall taste is softened.
다섯째, 본 발명에 의해 가공된 구기자는 겉과 속이 고르게 건조되고 표면에 진액이 묻어 있지도 않으므로 장기간 보존하여도 곰팡이가 생기거나 벌레가 생길 우려도 없으며, 가공과정에서 원적외선에 의해 탈취 및 살균효과도 얻게 된다. Fifth, since the gugija processed according to the present invention is dried evenly inside and outside, there is no fear of mold or insects even if it is preserved for a long time because there is no ginseng on the surface, and deodorization and sterilization effect is also obtained by far- do.
도 1은 본 발명에서 이중 볶음솥을 이용하여 구기자를 1차 볶는 과정을 보인 사진.
도 2는 본 발명에서 뚜껑으로 이중 볶음솥을 닫고 원적외선을 조사하는 과정을 보인 사진.
도 3은 본 발명에 의해 가공된 구기자와 종래 건조 구기자를 비교한 사진.
FIG. 1 is a photograph showing a process of first roasting Gujusa using a double roasting pot in the present invention.
2 is a photograph showing a process of irradiating a far infrared ray with a double frying pot closed with a lid in the present invention.
Fig. 3 is a photograph comparing the dried gugija processed by the present invention with the conventional dried gugija.
이하에서 본 발명을 좀 더 구체적으로 설명한다. Hereinafter, the present invention will be described in more detail.
본 발명은 다음과 같은 방법으로 이루어진다.The present invention is accomplished in the following manner.
1) 건 구기자를 준비한다.1) Prepare dryers.
세척하여 건조시킨 건 구기자를 준비한다. 준비된 건 구기자는 50~60℃에서 30~40시간 정도 건조시키는 통상적인 건조방법으로 건조된 것으로서, 앞에서도 언급한 바와 같이, 내부까지 완전히 건조되지 못하고 손으로 뭉치면 서로 달라붙을 정도로 표면에 진액이 묻어 있는 상태이다. Prepare a dry gun that has been cleaned and dried. Prepared dried beans are dried by conventional drying method in which they are dried at 50 to 60 ° C. for 30 to 40 hours. As mentioned above, the inside is not completely dried up, .
2) 준비된 건 구기자를 1차로 볶는다.2) Fry the prepared stuff firstly.
온도가 40~60℃로 예열된 이중 볶음솥에 준비한 건 구기차를 넣고 자외선을 조사하면서 볶는다. 좀 더 자세하게는, 도 1에 게재된 바와 같이, 상향으로 개방된 개방부(22)를 갖는 뚜껑(20)으로 이중 볶음솥(10)을 덮고 뚜껑(20)의 개방부(22)를 통해 원적외선램프(30)로 원적외선을 조사하면서 목장갑과 토시를 착용한 손으로 구기자를 뒤적이면서 볶는다. Put in a double stir-fried pot with a preheated temperature of 40-60 ° C, and stir in the ultraviolet light. More specifically, as shown in FIG. 1, a
원자외선을 조사하면 원적외선의 방사열에 의해 구기자가 가열되는데, 구기자의 온도가 75~80℃ 정도 되도록 대략 10분 정도 볶아준다. 구기자의 표면에 진액이 많이 묻어 있는 상태이므로 처음부터 고온으로 가열하면 진액이 볶음솥에 눌어붙고 구기자들끼리도 서로 들러붙어서 나중에 구기자를 알알이 떼어 내더라도 제대로 떼어지지 않고 찢어지는 등 구기자의 형태가 유지되지 않게 된다. 따라서 이를 방지하기 위해 볶음솥의 온도는 40~60℃ 정도, 바람직하게는 50℃ 정도로 예열하여 구기자를 볶기 시작한다.When the far ultraviolet ray is irradiated, the radish heat is heated by radiant heat of the far-infrared ray, and it is roasted for about 10 minutes so that the temperature of the radish is about 75 ~ 80 ° C. Because the surface of the gugija is covered with a lot of ginseng, when the ginseng is heated to the high temperature from the beginning, the ginseng is caught in the stir-fry pot and the gugija stick to each other so that even if the gugija is peeled off, the gugija is not torn off and torn. do. Therefore, to prevent this, the temperature of the roasting pot is preheated to about 40 to 60 ° C, preferably about 50 ° C, and roasting is started.
또한, 본 과정에서 구기자를 80℃를 초과하는 고온으로 가열하면 구기자의 과피가 녹아서 진액이 많이 나오고 구기자의 형태가 손상되어 좋은 상품을 만들지 못하게 되므로 온도가 80℃를 넘지 않도록 원적외선을 조사하는 것이 바람직하다. In addition, it is preferable to irradiate far infrared ray so that the temperature does not exceed 80 ° C, because when the goji is heated to a temperature higher than 80 ° C in this process, the skin of the goji is melted and a lot of juice comes out and the shape of the goji is damaged, Do.
본 과정에서 사용되는 이중 볶음솥은 외통과 내통 사이에 형성된 이격 공간에 열매체로 파라핀이 충진된 구조를 갖는데, 열매체에 의해 볶음솥의 바닥과 측면이 전체적으로 고르게 가열되므로 구기자를 바닥에 눌어붙지 않도록 고르게 잘 볶을 수 있는 장점이 있다. 이러한 이중 볶음솥은 공지된 구성이다. The double roasted pot used in this process has a structure in which paraffin is filled as a heating medium in the space formed between the outer and inner tubes. Since the bottom and sides of the roasting pot are heated evenly by the heating medium, There is an advantage that can roast well. Such a double roasting pot is a known constitution.
한편, 본 과정에서 이중 볶음솥(10)을 뚜껑(20)으로 덮고 원적외선을 조사하는 것은 이중 볶음솥(10)의 상부가 개방된 상태이면 원적외선의 방사열이 외부로 유출되어 손실되므로 이를 방지하기 위한 것이며, 특히, 본 과정에서 이중 볶음솔을 뚜껑을 닫고 원적외선을 조사하여 구기자를 가열시키기 때문에, 구기자에서 발생되는 증기가 외부로 배출되지 못하고 이중 볶음솥 내부에 일시적으로 갇히게 되는데, 이에 따라 구기자가 증숙되는 효과를 얻게 된다. 즉, 본 과정에서는 볶음과 더불어 증숙의 효과도 얻을 수 있으므로 본 과정에서 구기자의 단맛도 상승되고 맛이 부드럽게 되어 구기자의 풍미가 한층 더 좋아진다. In the course of this process, the double roasted
3) 1차로 볶은 구기자를 원적외선을 조사하면서 2차로 볶는다. 3) Roasted roasted roasted roasted roasted roasted in the second round while irradiating far infrared ray.
1차 볶음 과정에서 구기자의 온도가 75~80℃ 정도 되면, 이중 볶음솥(10)의 뚜껑(20)을 열고 원적외선을 조사하면서 구기자를 2차로 볶는다. 2차로 볶은 과정에서는 양손으로 구기자를 비벼서 구기자의 과육과 씨앗이 엉켜져서 분리되지 않도록 한다. 이 과정은 원적외선을 5분 정도 조사하면서 이루어진다. If the temperature of the roaster is about 75 ~ 80 ℃ during the first roasting process, open the lid (20) of the roasting pot (10) and roast the roasted roasted roast in the second while irradiating far infrared ray. In the second roasted course, grind the gargoyle with both hands so that the flesh and seed of the gargoyle are not tangled and separated. This process is performed by irradiating the far infrared ray for about 5 minutes.
본 과정에서는 도 2에 게재된 바와 같이, 이중 볶음솥(10)의 뚜껑(20)을 열고 원적외선을 조사하기 때문에 작업자의 눈을 보호하기 위해 자외선차단 보안경을 착용하고 작업한다.In this process, as shown in FIG. 2, since the
4) 2차로 볶아준 구기자를 건조기에서 건조시킨다. 전기 건조기의 온도를 50~55℃ 정도로 하여 5~6시간 정도 구기자를 건조시킨다.4) Drizzle the second-roasted ginger in a drier. The temperature of the electric dryer is set to about 50 to 55 ° C, and the ginger is dried for about 5 to 6 hours.
이러한 일련의 과정을 통해 구기자를 가공하는데, 바람직하게는 이러한 과정을 2, 3회 반복적으로 행한다. 원적외선은 침투력이 강하고 또 유기화합물 분자에 대한 공진 및 공명작용이 강하기 때문에, 본 발명에서도 원적외선이 구기자 내부로 침투되어 구기자 내부에서 공진 및 공명작용을 하여 구기자 겉은 물론이고, 구기자 내부까지 고르게 건조되기 때문에 본 발명에 의해 가공된 구기자는 마치 스낵과 같은 바삭바삭한 식감을 가진다. This process is repeated two or three times. Since far infrared rays have a strong penetrating power and strong resonance and resonance action with respect to organic compound molecules, far infrared rays penetrate into the inside of the inside of the inside of the door to resonate and resonate inside the inside of the door, Therefore, the goji processed by the present invention has a crunchy texture like a snack.
특히, 원적외선에 의해 구기자에 함유된 폴리페놀과 같은 항산화성분을 비롯하여 구기자의 유효 유기물질들이 저분자로 유리화되며, 이에 따라 후술하는 바와 같이, 본 발명에 의해 제조되는 구기차를 차로 끓여 먹는 경우에 구기자에 함유된 유효성분들이 신속하게 많은 양 용출된다. 또, 1차 볶음 과정에서 이중 볶음솥에 뚜껑을 덮고 원적외선으로 조사하기 때문에 이 과정에서 볶음과 더불어 증숙 효과도 얻게 되어 구기자의 단맛이 향상되는 등 구기자의 풍미가 좋아진다. Particularly, since the effective organic substances of the gugija including the antioxidant components such as polyphenols contained in the gugija are vitrified by the far-infrared rays into small molecules, and as described later, when the gugga produced by the present invention is boiled and eaten, The active ingredients contained are rapidly eluted in large amounts. In addition, in the first roasting process, the roast is covered with the double roasted pot and irradiated with the far-infrared ray, so the roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted.
뿐만 아니라 원적외선에 의해 구기자의 영양소 파괴 없이 구기자가 건조되고, 탈취 및 살균도 이루어지며, 구기자의 색상은 갈색빛이 나는 붉은 색을 가진다. 도 3은 상기와 같은 과정을 3회 반복하여 가공된 구기자와 종래 방법으로 건조된 구기자를 보인 사진으로서, 발명에 의해 가공된 구기자(오른쪽)가 종래 방법으로 건조된 구기자(왼쪽)에 비해 갈색빛이 나며 표면이 반짝거림을 확인할 수 있다. In addition, it is dried and deodorized and sterilized without destroying the nutrients of the pigeon by the far infrared rays, and the color of the pigeon has a brownish red color. FIG. 3 is a photograph showing the dried gugija and the dried gugija produced by repeating the above-described process three times and the dried gugija according to the present invention. The gugija (right side) processed by the invention is brownish And the surface is shiny.
또, 본 발명에 의한 방법으로 가공된 구기자는 원적외선에 의해 유효성분들이 저분자로 유리화되어 구기자를 물에 우리면 구기자의 유효성분들이 신속하면서 다량으로 유출되므로 본 발명에 의한 방법으로 가공된 구기자로 구기자 차를 끓이면 종래의 구기자 차에 비해 구기자의 유효성분이 다량 함유된 구기자를 신속하게 만들어 먹을 수 있다. 또한, 본 발명은 구기자의 외부만 과도하게 건조되어 겉은 단단하고 속은 눅눅한 종래의 건조 구기자와 달리 겉과 속이 고르게 건조되어 마치 스낵과 같은 전체적으로 바삭한 식감을 가지므로 그대로 간식으로 즐기기에도 적합하다. 겉과 속이 고르게 건조되어 장기간 보관하여도 곰팡이가 생기거나 벌레가 생기지 않는 장점도 가진다. In addition, the gugija processed by the method according to the present invention is effective because the effective ingredients are vitrified by low-energy by the far-infrared rays, and the effective ingredients of the gugija are discharged rapidly and in large quantities to the gugija in water. If you boil tea, you can quickly make gugija, which contains more Gugija's effective ingredient than conventional Gugija tea. In addition, the present invention is suitable for enjoying snacking as it is because the outer surface of the gugija is excessively dried, and the surface and the inside are uniformly dried, unlike the conventional gugija which is hard, It also has the advantage that molds are not formed and worms do not occur even when the inside and the outside are kept dry for a long period of time.
뿐만 아니라 본 발명에 의한 가공방법은 볶음솥의 열과 함께 원적외선에서 방사되는 열로 구기자를 가공하는 것이므로 볶음솥만 이용하여 구기자를 가공하는 경우에 비해 대략 1.5 정도로 많은 양을 처리할 수 있어서 생산성이 향상되는 장점도 가진다. In addition, since the processing method according to the present invention processes gouge with the heat radiated from the far infrared ray together with the heat of the frying pot, the amount of processing can be increased to about 1.5 as compared with the case where the gouger is processed using only the frying pot, It also has an advantage.
Claims (4)
(2)준비된 건 구기자를 40~60℃로 예열된 볶음솥에 넣고, 개방부가 형성된 뚜껑으로 상기 볶음솥을 덮은 다음, 상기 뚜껑의 개방부를 통해 원적외선을 조사하여 볶음솥의 내부온도를 75~80℃까지 가열시키면서 구기자를 1차로 볶는 과정;
(3)상기 뚜껑을 열고 상기 볶음솥에 원적외선을 조사하면서 구기자를 2차로 볶는 과정;
(4)상기 2차로 볶은 구기자를 50~60℃에서 건조시키는 과정;을 포함하여 이루어진 것을 특징으로 하는 원적외선을 이용한 구기자 가공방법.
(1) the process of preparing dryers;
(2) The prepared dry pot was placed in a pre-heated frying pan at 40 to 60 DEG C, the frying pot was covered with a lid having an open part, and then the far infrared ray was irradiated through the opening of the lid to adjust the internal temperature of the frying pot to 75 to 80 Lt; RTI ID = 0.0 > C < / RTI >
(3) opening the lid and frying the gugija secondarily while irradiating the fried pot with far-infrared rays;
(4) drying the second roasted gypsum at 50 to 60 ° C.
상기 볶음솥은 내통과 외통 사이에 열매체가 충전된 구조를 가지는 이중 볶음솥으로 이루어진 것을 특징으로 하는 원적외선을 이용한 구기자 가공방법.
The method according to claim 1,
Wherein the roasting pot comprises a double roasting pot having a structure in which a heating medium is filled between the inner passage and the outer passage.
상기 (2)과정, (3)과정, (4)과정을 순차적으로 다수회 반복적으로 행하는 것을 특징으로 하는 원적외선을 이용한 구기자 가공방법.
The method according to claim 1,
Wherein the step (2), the step (3), and the step (4) are sequentially repeated a plurality of times.
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