KR20180066464A - Manufacturing method of Powder of Schisandra chinensis - Google Patents

Abstract

The present invention relates to a manufacturing method of Schisandra chinensis powder, which manufactures the Schisandra chinensis powder without removing seeds from Schisandra chinensis, thereby having a simple process and allowing users to intake beneficial components of Schisandra chinensis seeds together. The Schisandra chinensis powder does not have salty, spicy, and bitter tastes despite including the Schisandra chinensis seeds, and does not generate oil.

Description

{Manufacturing method of Powder of Schisandra chinensis}

More particularly, the present invention relates to a method for producing an omija powder, which does not require removal of omija seeds, so that a simple manufacturing method and an effective ingredient of omija can be taken together.

Schizandra (Schizandra, Scientific name: Schizandra chinensis ) is a deciduous vine plant of the genus Omija. Its fruit is round about 1 cm in diameter, ripened in August to September, and contains 1 to 2 seeds. These Omiza are called "Omiza" because they have five kinds of flavors, and they are strong in sour taste. Omiza includes lignan compounds such as schizandrin, Schisandrin-C, gomisin-A and gomisin-N, malic acid, And Citric Acid. It strengthens the heart and lowers the blood pressure and improves the immunity. It is used as a tonic. It strengthens the pulmonary function, and it has the effect of treating the cough and thirst with the Jinhae It is known. Such an omija has been used as a medicinal product of Oriental medicine since it has been processed and consumed as food such as tea, green tea, ceramics, and liquor.

The dried omiza is mixed with various medicines and used as medicine, or the omiza tea which is made of water with omiza is cooled and used as a lentil. In order to prepare the omija tea and the drink using the omiza, 8 hours of long time is required. When water is added and it is mild for a long time, there is a problem that the nerves need to be consumed for a long time. Or, in case of the liquid omija tea made with the omija extract, the strong acidity, Sugar, such as honey, fructose, and glucose, is added in an amount higher than that of the extract of Omija, so that the existing Omija extract is more preferable than the good ingredient of Omija, .

In addition, since the oil component contained in the common omija is not removed, when the omija is concerned with water, there is a problem that the oily oil dries together to cause a deterioration of aesthetic taste and taste. There has been a problem that good ingredients that are not worried are discarded as they are used. As a result of using the water-containing omija produced by such a method to be used for producing beverages, there is a limit to the kinds of health food or food .

Korean Patent Publication No. 10-0761891 (Apr. 04, 2007) discloses a method for producing omiza pulp powder which is applied in various ways by increasing the screening of omiza pulp by using a vibration discriminator and a color sorter.

The method for producing the powder of Schizandra chinensis comprises a drying step (S1) of having a moisture content of 7 to 15% in a clean omza having a foreign substance removed; A crushing step (S2) of crushing the omisza to separate the seeds from the pulp; A fine particle removing step (S3) for removing fine particles having passed through a 100 mesh sieve by the above-mentioned Omija to minimize salty taste and bitter taste; The pulverized Schizandra chinensis was screened by a vibrating separator, and red omija flesh was selected through a color sorter, and a flesh sorter sorting process was performed in which the color discriminator was repeatedly used to include at least 90% of red omija S4); An oil component removing step (S5) of removing the oil component contained in the selected omija with hot air; Finally, the above-mentioned Omiza pulp is pulverized to a size of about 100 to 140 mesh, and the pulverization and packaging process (S6) of packing the pulverized pulp with a certain amount of the pulverized powder for tea or tea is carried out. There is a disadvantage in that it can not be taken together with useful components of Omija seed.

KR 10-0761891 B1 2007.10.04.

It is an object of the present invention to provide a method for producing an omija powder, which does not need to remove omija seeds, so that a manufacturing method is simple and consumable components of omija can be taken together.

In order to achieve the above object, the present invention provides the following means.

The present invention relates to a method for producing a microorganism, which comprises a step (1) of primary drying omiza; (Step 2) of firstly crushing the primary dried omiza; (Step 3) of secondary crushing the primary crushed holmium; A third step of crushing the second crushed omisza (step 4); (Step 5) of crushing the thirdly crushed omija fourtharily; A fifth step (step 6) of crushing the quartic comminuted omija; A sixth step (step 7) of crushing the fifth-order homozygous crusher; A step of secondary drying the sixth-order crushed omija (step 8); (Step 9) of crushing the second dried omiza by the seventh order; (Step 10) of tertiary-drying the seventh-milled omija; And a third step (8) of crushing the third dried omiza (step 11); Wherein the omija provides a method for producing an omija powder using both omija rind, pulp and seed without removing the omija seed.

In the step 1, the primary drying is performed by drying the omija at 45 to 52 캜 for 4 days, and in the step 8, the secondary drying is carried out by heating the omzana of the sixth order at 45 to 52 캜 for 2 to 3 hours And in the step 10, the tertiary drying is performed by drying the seventh-milled omyzae at 45 to 52 DEG C for 2 to 4 hours.

Since the omija powder according to the present invention does not need to remove the omija seeds, it is easy to manufacture and has the advantage that the useful components of omija can be taken together.

In addition, although the omija powder according to the present invention contains omija seed, the omija powder has an advantage of not salty taste, pungent taste and bitter taste, and has an advantage that no oil is produced.

Hereinafter, the present invention will be described in detail.

The seeds of Omija contain more than four times the amount of oil component than the pulp, and have high antioxidative activity upon extraction and excellent antibacterial and nitrite scavenging ability. However, in general, when the omija powder is manufactured, the omija seeds are not extracted but only the components of the flesh and the shell are used, and the useful components contained in the omija seeds can not be used.

The present invention is characterized by the fact that omija is pulverized in an optimum condition, and thus the omija is excellent in taste and oil is not generated.

First, a method for producing an omithine powder according to the present invention will be described.

In the method for producing an omicron powder of the present invention,

A step of primary drying omiza (step 1);

(Step 2) of firstly crushing the primary dried omiza;

(Step 3) of secondary crushing the primary crushed holmium;

A third step of crushing the second crushed omisza (step 4);

(Step 5) of crushing the thirdly crushed omija fourtharily;

A fifth step (step 6) of crushing the quartic comminuted omija;

A sixth step (step 7) of crushing the fifth-order homozygous crusher;

A step of secondary drying the sixth-order crushed omija (step 8);

(Step 9) of crushing the second dried omiza by the seventh order;

(Step 10) of tertiary-drying the seventh-milled omija; And

(Step 11) the 8th order shredding of the third dried omija;

.

A step of washing the observer before the step 1 may be added.

In step 1 above, the omija does not remove the omija seed, but uses the omija peel, pulp and seed.

In the step 1, the primary drying is preferably carried out at 45 to 52 캜 for 4 days.

It is preferable that a crusher is used for the primary crushing to the eighth crushing, but a crusher using natural stone is preferably used.

In the secondary drying in the step 8, it is preferable that the 6th-order crushed omija is dried at 45 to 52 ° C for 2 to 3 hours.

In the step 10, it is preferable that the seventh-milled omija is dried at 45 to 52 ° C for 2 to 4 hours.

And may further include a packaging step after step 11. The packing step is a step of packing the powdered comminuted powder into a packaging container for the purpose of storing or selling the powdered comminuted powder. In the present invention, the packaging container is not particularly limited.

The powder of the present invention produced by the method of the present invention may be used either as a tea drink or as a starch powder.

Hereinafter, the constitution and effects of the present invention will be described in more detail through examples. These embodiments are only for illustrating the present invention, and the scope of the present invention is not limited by these embodiments.

The omis was first dried at 50 캜 for 4 days. The primary dried omiza was first crushed. The above-mentioned primary-pulverized omiza was secondarily crushed. The secondary crushed omija was thirdly crushed. The third-order crushed omiza was fourthly crushed. The quaternary crushed Omiza was fifthly crushed. The fifth-order crushed Omiza was sixthly crushed. The sixth-order crushed omiza was secondarily dried at 50 DEG C for 2 hours. The second dried omiza was seventhly crushed. The seventh-milled omiza was tertiary-dried at 50 DEG C for 3 hours. The third-dried omija was subjected to eighth crushing to prepare an omija powder. The above-mentioned Omija used both Schizandra chinensis, pulp and seeds.

[Comparative Example 1]

In Example 1, the remainder were made in the same manner, except that only Omija rind and flesh were used without using Omija seeds.

[Comparative Example 2]

Commercially available Omija powder was purchased. The Omija powder purchased on the market did not contain Omija seeds.

[Experimental Example 1]

The functionality of the omiza powder obtained in Example 1, Comparative Example 1 and Comparative Example 2, in which hot water was poured, was compared and evaluated. The sensory evaluation technique was conducted by 30 dancers who were trained as ranking test methods. The sensory evaluation method was divided into 4 items such as salty taste, spicy taste, bitter taste, The average is calculated and shown in Table 1 below.

Example 1 Comparative Example 1 Comparative Example 2 Salty taste 9.5 9.6 9.4 heat 9.2 9.3 8.3 bitter 9.4 9.5 8.5 Overall likelihood 9.3 9.4 8.4 Whether or not oil is generated Not oiled Not oiled Not oiled

According to Table 1, it can be seen that the tea using the omija powder of Example 1 hardly senses the salty taste, pungent taste, and bitter taste as in the case of the omija tea of Comparative Example 1 which does not contain omija seeds, even though it contains omija seeds.

It can also be seen that the tea using the omija powder of Example 1 is superior to the tea using the omija powder not containing the omija seed purchased in the market of Comparative Example 2 as a whole.

Further, the tea using the Schizandra chinensis powder of Example 1 has an advantage that no oil is generated even though it contains omija seeds.

Claims (2)

A step of primary drying omiza (step 1);
(Step 2) of firstly crushing the primary dried omiza;
(Step 3) of secondary crushing the primary crushed holmium;
A third step of crushing the second crushed omisza (step 4);
(Step 5) of crushing the thirdly crushed omija fourtharily;
A fifth step (step 6) of crushing the quartic comminuted omija;
A sixth step (step 7) of crushing the fifth-order homozygous crusher;
A step of secondary drying the sixth-order crushed omija (step 8);
(Step 9) of crushing the second dried omiza by the seventh order;
(Step 10) of tertiary-drying the seventh-milled omija; And
(Step 11) the 8th order shredding of the third dried omija;
, ≪ / RTI &
The method according to any one of claims 1 to 3, wherein the Omija uses both Omija rind, pulp and seed without removing Omija seeds.
The method according to claim 1,
In the above step 1, the primary drying is to dry the omija at 45 to 52 ° C for 4 days,
In the step 8, in the secondary drying, the 6th-order crushed Omiza is dried at 45 to 52 ° C for 2 to 3 hours,
In the step 10, the tertiary drying is performed by drying the seventh-milled omiza at 45 to 52 ° C for 2 to 4 hours,
A method for producing an omza powder.