KR20220123805A - Moringa syrup manufacturing method - Google Patents

Abstract

The present invention relates to a preparation method of moringa tea, which comprises: a) a moringa fermentation solution preparation step of mixing leaves of moringa tea, honey, and purified water at a ratio of 1:1:1 and aging the mixture; b) a wild honey preparation step of gathering and cleaning a natural honey comb from an inside of a tree to squeeze honey; c) a moringa leaves powder step of preparing and drying live leaves and stems of moringa and grinding the same into powder; d) a mixing step of mixing the moringa fermentation solution prepared in the step a) with the wild honey in the step b) and the moringa leaves powder in the step c) to heat the mixture in boiling water at 63 - 65℃ for 1 hour; and e) a syrup fermentation step of fermenting and aging the mixture prepared in the step d) for 6 months. Accordingly, the prepared moringa syrup has a soft and profound flavor produced from a combination of moringa and wild honey.

Description

Moringa syrup and its manufacturing method {Moringa syrup manufacturing method}

The present invention relates to moringa syrup and a method for preparing the same, and to moringa syrup having the unique taste of moringa and mulberry using moringa honey, a functional food, and a method for manufacturing the same.

Honey is made by collecting nectar from flowers of various plants by bees and storing them in beehives. Herbaceous plants are annual grass types, and include weeds such as Actinidia, buckwheat, frankincense oil, and rapeseed. Honey produced by herbaceous plants contains more glucose than fructose, and honey produced from woody plants contains more fructose than glucose.

Honey is the storage of nectar and pollen collected by honeybees from the flowers of various plants into their food. It refers to a sweet viscous liquid containing Honey has a flat nature and is non-poisonous, and has the effect of relaxing the five intestines, helping the qi, and detoxifying, so it is effective in antibacterial, shaping, topography, detoxification, pain relief, and wound convergence. It is known to treat dermatitis, anemia, neurasthenia, high blood pressure, heart disease and chronic diseases.

Mokcheong refers to the honey that wild bees have harvested from all kinds of Baekhwacheoncho and especially wild herbs for many years in an empty stomach of an old tree in the thick forest. The taste is not too sweet compared to honey from other Milwon, and it has a mild and subtle deep scent, and the longer the aging period, the heavier the weight. Mokcheong is expensive because it is difficult to harvest and has a strong rarity. Mokcheong has abundant nutrients that cannot be compared with ordinary honey, such as royal jelly, propolis, tocopherol, calcium, and germanium.

On the other hand, Moringa (Moringa oleifera) is a legume plant, and the leaves and fruits as well as the whole tree can be used for food, and it inhabits evenly in tropical and subtropical regions including northern India and the Philippines. Moringa contains abundant inorganic substances such as calcium, magnesium, potassium, phosphorus, sulfur, and glutathione and small-scale inorganic substances such as iron, zinc, copper, manganese and selenium. It contains functional trace elements such as sitosterol, caffeoylquinic acid, and camphorol, as well as more than 90 nutrients including 18 amino acids and vitamins.

As such, moringa not only contains various kinds of nutrients, but also has a relatively high nutrient level compared to other vegetables or vegetables. Magnesium of pear, calcium 14 times of milk, amino acids twice as much as black vinegar, and R-amino acids 30 times as much as brown rice.

Moringa also has anti-hypercholesterolemia prevention, anti-inflammatory action, improved eyesight, increased energy, normalized blood pressure, restored skin health, improved digestive function, strengthened immune system, improved atopy, anti-wrinkle and aging, improved wound healing, tumor prevention, blood sugar normalization and It has excellent anti-ulcer properties, and it has more than 46 antioxidants and more than 36 anti-inflammatory compounds, making it one of the best natural antioxidants.

Despite having such excellent functions, moringa, like other tropical plants, has difficulties in mass cultivation in Korea. For this reason, most of the Moringa leaves used in Korea are imported from Southeast Asia, where they are grown.

However, since such dried leaves have a lower nutrient content compared to raw Moringa leaves, it is difficult to expect the maximized function of Moringa leaves. there was. Accordingly, an object of the present invention is to provide a moringa syrup using moringa having various excellent functions and a method for preparing the same.

Domestic Patent No. 10-1308146 discloses a) a step of preparing an extract by adding white lychee and licorice to water, stirring, and heating; b) a filtration step of filtering the extract to remove arborvitae and licorice; c) adding honey to the filtrate of step b), heating and concentrating the concentrate; and d) a cooling step of cooling the concentrate; and a method for producing a arborvitae fruit concentrate comprising the same, and high-order arborvitae and arborvitae ring using the same. According to Korean Patent Registration No. 10-2016-0066714, persimmon peel is crushed under a temperature condition of -196 to 30°C so that 85-95% of crushed particles are 20㎛ or less, and 45-55% of crushed particles are 10㎛ or less. Step (a) to obtain a persimmon powder; Preparing a sugar mixture by mixing 8 to 14 weight ratio of isomaltooligosaccharide with respect to 1 weight ratio of water (b); and (c) mixing 0.05 to 0.15 wt% of the sweet potato powder obtained from step (a) and 99.85 to 99.95 wt% of the sugar mixture obtained from step (b); It discloses with respect to a method for producing a syrup, characterized in that it comprises a. In Korea Patent Publication No. 10-2016-0066722, 85-95% of crushed particles are 20㎛ or less, and 45-55% of crushed particles are 10㎛ or less by crushing pear shells under a temperature condition of -196-30℃. Step (a) to obtain a distribution powder; Preparing a sugar mixture by mixing 8 to 14 weight ratio of isomaltooligosaccharide with respect to 1 weight ratio of water (b); and (c) mixing 0.05 to 0.15 wt% of the distribution powder obtained from step (a) and 99.85 to 99.95 wt% of the sugar mixture obtained from step (b); Disclosed is a method for preparing pear syrup using pear skins, which can minimize the formation of precipitates in the syrup by minimizing the particle size of the pear powder, comprising: In Korea Patent Publication No. 1993-0008099, the surface of fresh ginseng that has been cleaned and dried is sterilized with ethyl alcohol, then ground and pulverized, and the honey is heated in a hot water bath to increase the sugar content of honey by evaporation of water. It discloses a manufacturing method of ginseng honey syrup, characterized in that the fresh ginseng extract and honey are uniformly blended in a weight ratio of 1:1 after increasing by about 30%.

An object of the present invention is to provide a moringa syrup with a unique taste of moringa and mulberry, and a method for manufacturing the same, using moringa honey having abundant nutrients and moringa, a functional food.

In order to achieve the above object, the Moringa syrup production method according to an embodiment of the present invention prepares Moringa tea, mixes Moringa tea leaves and purified honey with purified water in a ratio of 1:1:1, and then ferments Moringa fermented broth. manufacturing step (a); The preparation step of preparing mulberry honeycomb by collecting and trimming the mulberry honeycomb and releasing honey (B); Moringa leaf powder step (c) of preparing raw Moringa leaves and stems, drying and powdering; A mixing step (d) of mixing the fermented moringa of step (a), mulberry honey of step (b), and moringa leaf powder of step (c) and heating it in a hot water bath at 63~65°C for 1 hour; It may consist of a syrup fermentation step (E) in which the mixture of step (D) is fermented and aged for 6 months.

The mixing step may be to mix 63.6% by weight of the fermented Moringa broth, 27.3% by weight of mulberry honey in step (b), and 9.1% by weight of moringa leaf powder in step (c).

The moringa syrup produced by the method of the present invention is made up of nutritious mulberry honey and moringa containing a large amount of functional ingredients, and is highlighted as a new health food. have.

1 shows a method for preparing moringa syrup of the present invention.
Figure 2 shows the production step of the fermented Moringa of the present invention.
3 is a schematic diagram showing the process of manufacturing moringa leaf fortified tea.
4 is a schematic diagram illustrating a process for manufacturing steamed tea of Moringa leaves.

Hereinafter, the moringa syrup of the present invention and its manufacturing method will be described in detail with accompanying drawings.

1 shows a method for preparing moringa syrup of the present invention. The Moringa syrup manufacturing method of the present invention comprises the steps of preparing Moringa tea, mixing Moringa tea leaves and honey purified water in a ratio of 1:1:1, and then maturing the fermentation broth production step (A); The preparation step of preparing mulberry honeycomb by collecting and trimming the mulberry honeycomb and releasing honey (B); Moringa leaf powder step (c) of preparing raw Moringa leaves and stems, drying and powdering; A mixing step (d) of mixing the fermented moringa of step (a), mulberry honey of step (b), and moringa leaf powder of step (c) and heating it in a hot water bath at 63~65°C for 1 hour; It may consist of a syrup fermentation step (E) in which the mixture of step (D) is fermented and aged for 6 months.

(A) Moringa fermentation broth manufacturing step

Figure 2 shows the production step of the fermented Moringa of the present invention. The production step of the fermented Moringa of the present invention includes the steps of preparing Moringa tea (A), mixing Moringa tea leaves, honey, and purified water in a ratio of 1: 1: 1 (B), and the first ripening step (C) , a step of filtering Moringa tea leaves (D), and a secondary ripening step (E).

Ordinary moringa has excellent nutritive properties and contains a large amount of health ingredients, so it has an excellent function in anticancer action and treatment and prevention of hyperlipidemia. Moringa produced in subtropical or tropical regions was generally imported into Korea in the form of simple dried leaves, so there were restrictions on its use in Korea. The production of fermented broth using moringa is also different from tea brewed in hot water even with syrup, as the moisture content is very low in the case of making moringa leaves in the form of simple dried leaves. It was difficult to leach and use. Therefore, the present invention does not simply dry the Moringa leaves, but processes them in the form of green tea or steamed tea by roasting or steaming, and then preparing a fermented Moringa liquid to improve the flavor of Moringa while including the excellent nutrients of Moringa. . Hereinafter, the present invention will be described in detail with specific examples.

(A). Steps to make moringa tea

1. Preparation of Moringa Bucho Tea

3 is a schematic diagram showing the process of manufacturing moringa leaf fortified tea. In order to prepare Moringa tea, moringa leaves are first retaken (S100). Moringa leaves, like acacia leaves, have opposite sides to the left and right with the stem as the center. Leaves are facing each other to the left and right. In this case, both the leaf stem and the mesophyll part may be used for the manufacture of tea, but only the mesophyll part excluding the leaf stem may be used depending on the purpose.

In this example, since the leaf stem also contains many intrinsic nutritional and functional components, it was collected and used including the leaf stem. The collected Moringa leaves are washed in clean water (S200). It is preferable to perform washing 2-3 times. After washing, bundle 5-7 moringa leaves and hang them upside down to dry them in the shade for 2-3 days or remove external moisture with a dry cloth. If there is a lot of moisture outside, when the Moringa leaves are peeled, the external moisture changes to steam by the hot heat, which affects the Moringa leaves and has the effect of steaming the mesophyll. It is necessary to remove any external moisture from the leaves.

The washed Moringa leaves are roasted first in the steaming stage roasting pot (S300). The temperature of the roasting pot is determined by the type, amount, and moisture content of the leaves being roasted. Compared to general green tea leaves, Moringa leaves are roasted at a lower temperature than the roasting temperature of green tea leaves because the cuticle layer covering the mesophyll is thinner. However, if the first roasting is performed at too low a temperature, it is necessary to roast at a sufficiently high temperature because the green smell and the beverage in the stem remain as it is and undesirable fermentation occurs. The first roasting is usually carried out at 80~90℃.

When roasting is performed by hand, when the temperature of the roasting pot rises to 80~90℃, the prepared Moringa leaves are roasted in S300. While soaking for 5-10 minutes, when the green smell disappears, take it out to room temperature and rub. Through rubbing, the cell tissue of the Moringa leaf is destroyed in an appropriate state to remove the activity of the beverage that causes oxidation, and the Moringa leaf is formed. At this time, the bitter taste is removed to some extent, and the savory flavor is added.

Rubbing is performed for 10 to 15 minutes. After rubbing, spread the Moringa leaves widely and leave them at room temperature for 10 to 15 minutes to remove moisture like the remaining heat so that they can be dried. Dry in the shade for 1-2 days.

When the first step (S300) is finished, the second step (S400) is performed. The process is the same as the first roasting, but the roasting temperature is 200-250°C, preferably 200-220°C, and 10-15 minutes. After the roasting process is finished, the second roasting step is completed by rubbing for 10 to 15 minutes as in the first roasting step, followed by drying at room temperature for 10 to 25 minutes. Through this process, the beverage activity is removed in the first brewing stage and the appropriate moisture content is adjusted.

After the second step (S400) is finished, the third step (S500) is performed. The third rubbing step involves rubbing at a relatively low temperature of 100~200℃ for 30~40 minutes, rubbing for 10~15 minutes, and leaving it to dry for 10~25 minutes.

For the mass production of moringa tea, a roasting machine is used. The peeling machine has a batch type and a continuous type, and the batch type uses a semi-elliptical pot to put raw leaves at a temperature of 80~90℃ and peels the Moringa leaves by hand in the same way as the Moringa leaves are stirred while the moringa leaves come out. The beverage is inactivated by steam. When the foot smell disappears, lower the temperature step by step. On the other hand, the continuous type is a machine composed of two cylinders and one pot, or one cylinder and two pots, and the raw leaves are put in at about 80~90℃, and the raw leaves are peeled step by step by setting the cylinder and the pot at different temperatures. goes

Depending on the moisture content remaining in the used leaves, the second roasting step (S400) may be added 2 to 4 times. In the case of Moringa leaves, the number of peeling is preferably 3 to 5 times in total, but it is not limited thereto. It is possible to adjust the number of times of peeling for removal.

Moringa leaves that have been finished up to the third roasting step (S500) are stored in a container and aged, and the moisture content of the entire Moringa tea is uniformly maintained to complete the Moringa subchocha (S600). The final moisture content of Moringa tea after the roasting stage is 4-6%.

2. Preparation of steamed moringa tea

4 is a schematic diagram illustrating a process for manufacturing steamed tea of Moringa leaves. The manufacturing process of moringa steamed tea is as follows. In order to prepare Moringa tea, moringa leaves are first retaken (S100). The harvesting step is the same as the Moringa leaf harvesting process of Moringa Bucchocha.

The collected Moringa leaves are washed in clean water (S200). The harvesting step is the same as the Moringa leaf harvesting process of Moringa Bucchocha. The washed Moringa leaves are steamed (P300). Boil water in a steamer and when the steam rises enough, put the fresh Moringa leaves into the steamer and steam for 20 to 40 seconds. The steaming time varies depending on the type and amount of raw side, but in the case of moringa leaves, steam for 20 to 40 seconds, preferably 20 to 30 seconds.

After the steaming step (P300), the Moringa leaves go through the first hot air drying step (P400) in which the moisture on the surface of the Moringa leaves is dried with hot air at 80 to 90°C by stirring while shaking in hot air. At this time, the moisture of the Moringa leaf evaporates and the moisture inside the mesophyll becomes uniform throughout the Moringa leaf, maintaining the color of the Moringa leaf. At this time, the Moringa leaves are dried with hot air until the moisture content is reduced to about 40-50%. Dry with hot air for about 20-40 minutes.

Moringa leaves that have undergone the first hot air drying step (P400) are subjected to a rubbing step (P500). Similar to the manufacturing process of moringa tea in Example 1, rubbing and turning while scattering and scattering Moringa leaves for 10 to 15 minutes are repeated to properly destroy the cellular tissue of the Moringa leaves, so that the Moringa components are well nurtured and shaped. also make it better

Moringa leaves that have undergone the rubbing step (P500) are subjected to a secondary hot air drying step (P600) with hot air at 80 to 90°C. At this time, the moringa leaves are dried with hot air until the moisture content is reduced to about 40-50%. Dry with hot air for about 20-40 minutes. Depending on the type and amount of raw leaves, the steaming step (P300), the primary hot air drying step (P400) and the rubbing step (P500) can be performed by adding 2 to 4 times. As the process is repeated, the bitterness of the raw leaves is reduced and the deep and rich flavor is revived. In this example, the process of steaming and drying was repeated a total of three times using Moringa leaves as a raw material.

After the second hot air drying step (P600) and the drying step (P700), the production of the steamed tea is completed. Spread the secondary hot air-dried leaves widely and dry them at room temperature for 1 to 2 hours so that the moisture content is 4-6%. As described above, conventionally, moringa leaves are simply dried and imported to prolong the shelf life, thereby limiting their use due to the risk of nutrient destruction and the unique bitter taste of moringa leaves.

In this way, by providing moringa leaves in the form of steamed or steamed moringa leaves rather than simply drying them, it not only increases the distribution process of moringa leaves, but also enhances the flavor of moringa leaves, thereby increasing consumer preference for enjoying tea. , it can be easily used as a material in the food processing process using Moringa leaves as a raw material, so fermented Moringa beverages can be manufactured using this.

(B). Step of mixing moringa tea leaves, honey, and purified water

Moringa tea leaves prepared in step (A), honey, and purified water are mixed in a weight ratio of 1: 1: 1 and put in a fermentation vessel. Put the Moringa tea leaves, honey, and purified water in a wide container, mix them evenly so that the surface of the Moringa tea leaves comes into contact with the honey water, and press it into the fermentation container. Wash the moringa tea leaves thoroughly so that they are completely immersed in the liquid without being exposed to the top of the honey water mixture, and then place the boiled and sterilized pressing stones. And close the entrance well with a lid or sealing plastic.

At this time, it is preferable to use ripe honey that has been aged for at least one year after collecting honey, and any of acacia honey, chestnut honey, wild honey, etc. may be used. In addition, it is preferable that the purified water used is alkaline water having a pH of 8 or more. The moringa tea leaves prepared in step (A) may be first pressed into a fermentation vessel, and honey water mixed with honey and water in a weight ratio of 1:1 may be poured into the fermentation vessel. At this time, be sure to put a pressing stone in the fermentation vessel so that the Moringa tea leaves are completely immersed in the liquid part.

(C). Fermentation stage

The mixture of moringa tea leaves, honey, and purified water prepared in step (B) is aged for 6 months in a well-ventilated place. Stir with a long spatula 1 or 2 times during the ripening period so that the moringa leaves are sufficiently exposed to the honey water so that the nutrients can be easily leached out.

(D). filtering step

The Moringa tea leaves aged in step (C) are filtered after 6 months. A clean cotton cloth is placed on the sieve and the fermented product is poured to obtain only the liquid part from which Moringa has been filtered through the sieve.

(E). ripening stage

The fermented Moringa beverage, which is the liquid part filtered in step (D), is placed in a fermentation vessel and undergoes secondary aging. The fermentation vessel is aged for 1 to 6 months in a cool, well-ventilated place to complete the fermented Moringa.

(B) Preparation stage for mulberry honey

Mokchung preparation step (b) of the present invention includes the step of collecting and trimming the woodchung beehive and pouring honey. The mokcheong beehive refers to honey obtained by harvesting honey from wild bees, especially wild herbs, from all kinds of Baekhwacheoncho for many years by wild bees on an empty stomach of an old tree.

The trimming step includes cutting the collected honeycomb to an appropriate size and then removing the worms (larvae) contained therein. This is because, when the honey contains the worms, the taste of honey is fishy and spoils quickly. The step of pouring honey is a step of squeezing the honeycomb from which the worms have been removed with water pressure or a machine, and the squeezed honey is sieved for about two days. Let it be filtered and filtered.

(C) Moringa leaf powder stage

Moringa leaf powder step (c) of the present invention includes the step of preparing, drying and powdering the raw Moringa leaves and stems. Wash the collected Moringa leaves and stems 2-3 times in clean water. After washing, Moringa leaves are dried by hot air, crushed, and filtered through a 500 mesh sieve. The pulverization size is suitably made of 500 mesh or more, which is to increase the absorption rate when preparing syrup by finely pulverizing it.

(D) Mixing step

The mixing step of the present invention includes mixing 63.6% by weight of the fermented moringa broth in step (a), 27.3% by weight of mulberry honey in step (b), and 9.1% by weight of moringa leaf powder in step (c). At this time, a mixer is used to uniformly disperse the moringa leaf powder in the syrup. Thereafter, the mixture may be heated in a bath at 63 to 65° C. for 1 hour to prepare a syrup.

Stokes' laws provide equations for predicting particles' settling velocity (Vs) in any fluid: particle diameter (d), true density of particles It is affected by (true density, Pp), the true density (Pf) of the fluid, gravitational acceleration (g), and the fluid's viscosity (viscosity, μ). According to Stokes' laws, the sedimentation rate increases as the difference in true density between the particles and the fluid, the diameter of the particles increases, and the viscosity of the fluid (syrup) decreases. Accordingly, methods for preventing sedimentation and floating of powder particles in syrups to which powder is added according to the Stokes' laws can be summarized in three ways.

First, to minimize the size of the powder particles. If the size of the powder particles is infinitely small, the powder particles do not settle or float in the fluid (syrup). The milling size of the washed Moringa leaves of the present invention, which is hot air dried and pulverized, and filtered through a 500 mesh sieve, is a Brownian motion (Brownian motion) that tends to move in a disorderly direction when the size of the powder particles becomes smaller than a certain size. Because the movement by motion is larger than the movement by Stokes' law, a fluid (syrup) that prevents sedimentation or floating can be made.

Second, it is to minimize the difference in true density between the powder particles and the fluid (syrup). If there is no true density difference between the powder particles and the fluid (syrup), the powder particles do not settle or float. However, in the present invention, the true density of the moringa powder particles is a constant that cannot be controlled, and the true density of the fluid (syrup) is controllable, but it is used as a major strategy because it has to be controlled limitedly to realize the proper texture and sensory properties of the syrup. It is difficult to do.

Third, to maximize the viscosity of the fluid (syrup). If the viscosity of the fluid (syrup) is infinitely high, the Moringa powder particles may not settle or float. However, similar to the second strategy, the viscosity of the syrup can be controlled, but it has to be controlled limitedly to realize the appropriate texture and sensory properties. Conventional mulberry honey has little moisture and has a strong viscosity compared to other honey, so it is possible to prevent the moringa powder from settling or floating.

In addition, the viscosity of conventional syrup affects storage stability on the texture and sensory characteristics of the product and the particle size contained, and the mixing ratio of the present invention is a stable distribution of moringa powder particles while considering appropriate texture and sensory characteristics. it can be said that

(E) Syrup Fermentation Step

The syrup fermentation step (E) of the present invention is a step of fermenting and aging the mixture of step (D) for 6 months. It is appropriate to carry out the fermentation in a cool place with good ventilation. Moringa syrup prepared by the method of the present invention has the effect of giving off a mild and subtle deep flavor in harmony with the taste of moringa and mulberry honey.

Due to the recent westernization of eating habits and a decrease in the amount of activity, the development of health food that can help health not only improves the quality of modern people's eating life, but also provides competitive food for the related food industry, which helps to increase profits. There is a possibility.

Claims (3)

Moringa fermented broth production step (A) of preparing Moringa tea, mixing Moringa tea leaves and purified honey with honey in a ratio of 1:1:1;
The preparation step of collecting and trimming the honeycomb, and preparing honey for the honeycomb (B);
Moringa leaf powder step (c) of preparing raw Moringa leaves and stems, drying and powdering;
A mixing step (d) of mixing the fermented moringa of step (a), mulberry honey of step (b), and moringa leaf powder of step (c) and heating it in a hot water bath at 63-65° C. for 1 hour;
Moringa syrup manufacturing method, characterized in that it consists of a syrup fermentation step (E) of fermenting and aging the mixture of step (D) for 6 months The Moringa syrup according to claim 1, wherein in the mixing step, 63.6% by weight of the fermented moringa broth, 27.3% by weight of the mulberry honey in the step (b), and 9.1% by weight of the moringa leaf powder in the step (c) are mixed. Manufacturing method [Claim 3] Moringa syrup prepared by the method of claim 1 or 2

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