KR20220125973A - Manufacturing method of grain syrup with hibiscus manihot - Google Patents

Abstract

The present invention relates to a manufacturing method of grain syrup using Abelmoschus manihot, which manufactures grain syrup to which an extract of Abelmoschus manihot is added to allow a consumer to easily take active ingredients of collagen contained in the extract of Abelmoschus manihot as the grain syrup contains the active ingredients of the collagen. The present invention relates to the manufacturing method of the grain syrup using the Abelmoschus manihot, which comprises the following steps of: preparing the extract of Abelmoschus manihot by hot water extraction of pulverized Abelmoschus manihot leaves; kneading grain flour with water and adding malt to be fermented followed by preparation of barley sugar obtained by boiling; adding the barley sugar to the extract of Abelmoschus manihot to manufacture a mixture; heating the mixture to be boiled down.

Description

Manufacturing method of grain syrup with hibiscus manihot}

The present invention relates to a method for producing a coarse grain cheong with gold hwagyu extract added thereto so that it is easy to consume while containing the active ingredients of collagen contained in the komhwagyu extract.

In general, Jocheong (造淸) is the name given to artificially manufactured honey. The conventionally known method for preparing grain syrup is made by cooking rice with rice or other grains, pouring malt liquid into it, fermenting it, heating it, filtering it, heating it again, and concentrating it to form a certain viscosity.

And Aurea Helianthus, an annual herb belonging to the genus Hibiscus, is also called wild bouillon, and is a medicinal plant contained in the genus Aurea Helianthus. Because it is rich in estrogen and has effects on cell regeneration and promotion, and elastin production and promotion, it is known to be excellent for skin moisturizing, regeneration, antibacterial, immune strengthening, and moisture retention, and for fast alcohol absorption.

KR 10-0748263 KR 10-2206721 KR 10-1876042 (Patent Publication No. 0004) KR 10-2018-0060056 (Patent Publication No. 0005) KR 10-2008-0065112

The present invention is to provide a functional grain syrup made by mixing Geumhwagyu extract obtained by hot water extraction of pulverized Geumhwagyu leaf and corn syrup in a certain ratio so that the active ingredient of collagen contained in the Keumhwagyu extract can be easily ingested. .

The present invention comprises the steps of hot water extraction of the pulverized Keumhwagyu leaf to prepare a Keumhwagyu extract; Kneading the grain flour with water, adding malt, fermenting it, and preparing hardened orphaned gaeng taffy; A mixing step of preparing a mixture by inputting ginseng syrup into the gold extract; It is characterized in that it is characterized in that the coarse-grained manufacturing method using gold hwasil consisting of a concentration step of boiling the mixture by heating.

In the step of preparing the Keumhwagyu extract, the raw Keumhwagyu leaves are washed and foreign materials are removed, and the pulverized Keumhwagyu obtained by pulverizing it is freeze-dried, and then 50 to 70 parts by weight of the freeze-dried Keumhwagyu pulverized material is 50 to 70 parts by weight of water. It is characterized in that it is put into the extraction container in a proportion of parts by weight, boiled at a heating temperature of 100 to 120° C. of the extraction container until the extract is 20 to 40 parts by weight, and then the solids are removed to obtain a golden silage extract.

In the concentration step, a mixture of 20 to 30 parts by weight of corn syrup is heated to 70 to 80 parts by weight of the gold-silver extract, and boiled until the total weight of the mixture is 70 to 80 parts by weight.

A step of preparing a Keumhwagyu extract by hot water extraction of the pulverized Keumhwagyu leaf; Kneading the grain flour with water, adding malt, fermenting it, and preparing hardened orphaned gaeng taffy; A mixing step of preparing a mixture by adding 20 to 20 parts by weight of any one of red ginseng cheong, ginseng cheong, and ginger cheong to a mixture of 5 to 10 parts by weight of ginseng syrup in 70 to 80 parts by weight of the Geumhwagyu extract; It is characterized in that it is characterized in that the coarse-grained manufacturing method using Geumhwagyu consisting of a concentration step of heating the mixture to boil it down until the total weight of the mixture is 70 to 80 parts by weight.

Geumhwagyu according to the present invention is not excessively sweet and maintains a soft and savory texture while maintaining skin moisture and elasticity because the collagen contained in the goldfish extract is contained in the coarse grain so that the active ingredient of collagen can be ingested. It has the effect of reducing wrinkles and increasing the flexibility and elasticity of blood vessels to obtain functional grain syrup that relieves arthritis pain.

1 is a flow chart showing the manufacturing process of coarse powder using gold hwagyu according to the present invention.
Figure 2 is a flow chart of another embodiment showing the manufacturing process of coarse grain using gold hwagyu according to the present invention.
Figure 3 is a flow chart showing the manufacturing process of the gold hwasil extract applied to the coarse grain using geumhwagyu according to the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail. In the description of the present invention, if it is determined that a detailed description of a related known function or configuration may unnecessarily obscure the gist of the present invention, the detailed description thereof will be omitted.

The present invention comprises the steps of preparing a gold-silver extract by hot water extraction of the pulverized gold-leaf (S1); After kneading the grain flour with water, adding malt and fermenting it, preparing orphaned hardened corn syrup (S2); A mixing step (S3) of preparing a mixture by inputting ginseng syrup into the gold leaf extract; Concentrating the mixture by heating (S4); to prepare a crude syrup.

In the step (S1) of preparing the Keumhwagyu extract, the collected Keumhwagyu leaves are washed, foreign substances are removed, and the pulverized Keumhwagyu is obtained through a pulverization process of putting it in a blender and pulverizing it finely. is put into a freeze dryer and freeze-dried to ensure sterilization and storability.

The freeze-dried pulverized gold flakes are heated to water to extract gold flakes, and 20 to 40 parts by weight of the pulverized gold flakes are put into an extraction container at a ratio of 50 to 70 parts by weight, and then the heating temperature of the extraction vessel is 100 to 120° C. Boil the extract at a temperature of 20 to 40 parts by weight, and then scoop out the solid to obtain an extract of Geumhwagyu.

In the above, to obtain a Keumhwagyu extract after freeze-drying the pulverized Keumhwagyu leaf obtained by pulverizing the raw Keumhwagyu leaf in a state where the Keumhwagyu leaf is not dried, compared to drying the Keumhwagyu leaf, it is possible to obtain more Keumhwagyu extract. Therefore, it is preferable to freeze-dry the pulverized Keumhwagyu leaf obtained by immediately pulverizing the collected raw Keumhwagyu leaf.

Aurea Helianthus, an annual herb belonging to the genus Hibiscus, is also called wild bouillon. It is a medicinal plant that is contained in the herb Gangnam. Raw materials for cosmetics and tea are used, and the leaves of Geumhwagyu also contain various physiologically active substances, so they are used for various purposes.

The leaves of Geumhwagyu contain abundant vegetable collagen and estrogen, and are effective in cell regeneration and promotion and elastin production and promotion, so they are known to be excellent for skin moisturizing, regeneration, antibacterial, immune strengthening, and moisture maintenance.

The present invention is red pepper paste made by fusing Geumhwagyu extract containing vegetable collagen during the production of red pepper paste. It is intended to enhance the flavor and taste, as well as to increase the preservation, and in the case of vegetable food, to maintain the freshness for a long time, so that it is possible to preserve the cooked food for a long time.

In addition, collagen contained in Geumhwagyu extract is a kind of protein made by gathering amino acids. It has long and thin fibers and acts like an adhesive that connects cells to cells. It also plays a role in relieving arthritis pain by maintaining skin moisture and elasticity, reducing wrinkles, and increasing the flexibility and elasticity of blood vessels.

In the step (S2) of preparing the gang taffy, grain powder is kneaded with water, malt is added, and then boiled and hardened by a general gang taffy manufacturing method or a similar manufacturing method is prepared.

Geumhwagyu extract prepared by the present invention is contained in the Geumhwagyu extract in the process of boiling by mixing the Geumhwagyu extract and the millet syrup during the production of grain syrup, and the concentration is increased while facilitating fusion with collagen with low viscosity It is intended to shorten the concentration time required to boil the mixture by heating.

Gang syrup according to the present invention refers to a syrup that is kneaded with water and then malt is added and then hardened, but is not limited thereto.

In the mixing step (S3), 20 to 30 parts by weight of corn syrup are uniformly mixed with 70 to 80 parts by weight of the gold leaf extract.

In the above, it is preferable to cut the corn syrup mixed with the Geumhwagyu extract to a size of 1 to 5 cm, and then put the cut corn syrup into the Geumhwagyu extract so that it can be easily melted during heating.

In the concentration step (S4), the mixture mixed with 70 to 80 parts by weight of the Geumhwagyu extract is heated to 20 to 30 parts by weight of corn syrup, but boiled until the total weight of the mixture is 70 to 80 parts by weight, and then rapidly cooled to 2 to 10 parts by weight. The coarse powder is prepared by cooling to a temperature of ℃.

The grain cheong prepared through the concentration step (S4) as described above has a sugar content of 40 to 50 brix, which maintains a lower sugar content compared to 60 to 70 brix, which is the sugar content of a conventional coarse grain cheong, and thus has a sweet taste. It has a soft, savory texture that is not excessive, and obtains a grain syrup.

On the other hand, in another embodiment of the present invention, the step (S1) to prepare a gold hwagyu extract by hot water extraction of the pulverized geumhwagyu leaf; After kneading the grain flour with water, adding malt and fermenting it, preparing orphaned hardened corn syrup (S2); A mixing step (S3-1) of preparing a mixture by adding 20 to 20 parts by weight of any one of red ginseng cheong, ginseng cheong, and ginger cheong to 70 to 80 parts by weight of the Geumhwagyu extract; The mixture is heated and concentrated until the total weight of the mixture is 70 to 80 parts by weight (S4-1) to prepare a crude syrup.

That is, 20 to 20 parts by weight of any one of red ginseng cheong, ginseng cheong, and ginger cheong is included in a mixture of 5 to 10 parts by weight of ginseng syrup in 70 to 80 parts by weight of the Geumhwagyu extract, and then the total weight of the mixture is 70 to 80 parts by weight. After simmering to a temperature of 2 to 10 ℃ by rapidly cooling it to prepare a coarse powder.

The red ginseng cheong, ginseng cheong, and ginger cheong correspond to those provided in the form of an extract without solids, and the beneficial ingredients of each material consisting of red ginseng cheong, ginseng cheong, and ginger cheong additionally contained in the preparation of the present invention are ingested. In addition to making it possible, it is intended to contain the unique flavor of each material, and to have color and taste.

In the process of steaming fresh ginseng, toxins of raw ginseng are removed and physiologically active ingredients beneficial to the body are generated. Like ginseng, it contains a large amount of saponin, which helps to recover from fatigue and improve immunity.

Ginseng has long been recognized for its medicinal efficacy in the field of oriental medicine, and according to Do Hong-kyung's Shin-Nong Bon Chagyeong, it is described as having effects such as nerve stabilization, rejuvenation, blood circulation, and digestive protection. This effect is known as the effect of a total of 30 kinds of saponin, which is named ginsenoside, which is the main component of ginseng.

Ginger is slightly warm in nature, very tasty, and non-toxic. It is known to help strengthen immunity, digestion and absorption, remove phlegm, relieve cough, relieve pain and inflammation, sterilize, antibacterial, blood circulation, and help prevent and treat vascular diseases. .

Hereinafter, the present invention will be described in more detail through examples. This embodiment specifically exemplifies the present invention, and is not intended to limit the present invention, and various modifications and variations are possible within the scope or spirit of the present invention presented through the claims.

(Preparation of Geumhwagyu Extract)

1. Wash the collected raw Hwagyu leaves, remove foreign substances, and put them in a blender to obtain a finely pulverized pulverized Keumhwagyu leaves.

2. Put the pulverized gold silage in a general freeze dryer and freeze-dry.

3. Put in the extraction container at a ratio of 13 kg of water to 7 kg of the freeze-dried pulverized gold wharf, boil it at a heating temperature of 110 ° C in the extraction container until the extract becomes 7 kg, and then scoop out the solids. get

(Gangjap ready)

1. Cook rice with glutinous rice, put it in malt water at 60℃, and saccharify it by fermenting for 12 hours.

2. The saccharified water goes through a filtration step of crushing the grains of rice as they are and filtering them out thickly.

3. Heat the malt water mixture over high heat for 2 hours, and then concentrate on cooking over low heat until it is neither too thin nor too thick.

4. After cooling the concentrated mixture to harden it to make gaeng taffy, cut the gang taffy into 2 to 5 cm size so that it can be easily dissolved in boiling water.

(Concentration step)

1. Make a mixture of 7 kg of Geumhwagyu extract and 3 kg of corn syrup.

2. Heat the mixture at a temperature of 100° C. and boil it until the mixture weighs 7 kg.

3. The boiled mixture was cooled to a temperature of 5° C. to complete coarsening.

The grain syrup made through the above process has a sugar content of 45 Brix, which has a lower sugar content than the sugar content of 60 to 70 Brix of conventional grain syrup. was readily available for use.

In addition, the present invention can add sweetness without adding sugar by using the ganjang syrup, and the collagen contained in the Geumhwagyu extract is contained in the grain syrup, so that the active ingredient of collagen can be ingested, thereby maintaining skin moisture and elasticity. It reduces wrinkles and increases the flexibility and elasticity of blood vessels, resulting in functional rheumatism that relieves arthritis pain.

Although the present invention has been described above with reference to the above embodiments, it goes without saying that various modifications are possible within the scope of the technical spirit of the present invention.

S1: Step of preparing the Keumhwagyu extract
S2: Step of preparing Gangtap
S3: Mixing step of preparing a mixture by adding ganjang syrup to the extract of gold flowers
S4: Concentration step of heating and boiling a mixture of gold leaf extract and corn syrup

Claims (4)

Preparing a gold-grain extract by hot water extraction of the pulverized gold-leaf (S1);
After kneading the grain flour with water, adding malt and fermenting it, preparing orphaned hardened corn syrup (S2);
A mixing step (S3) of preparing a mixture by inputting ginseng syrup into the gold leaf extract;
Concentrating step (S4) of heating and boiling the mixture;
The method of claim 1,
In the step (S1) of preparing the gold-silver extract,
Washing and removing foreign substances from the raw gold hwagyu leaves, freeze-drying the pulverized gold hwagyu by pulverizing it, and then pouring it into an extraction container at a ratio of 50 to 70 parts by weight of water to 20 to 40 parts by weight of the freeze-dried pulverized gold hwagyu. Boiling the extract at a heating temperature of 100 to 120 ° C. until the extract is 20 to 40 parts by weight, and then scooping out the solids to obtain a golden gold silica extract.
The method of claim 1,
In the concentration step (S4), a mixture of 20 to 30 parts by weight of corn syrup is heated to 70 to 80 parts by weight of the golden gold extract, but boiled until the total weight of the mixture is 70 to 80 parts by weight. manufacturing method.
Preparing a gold-grain extract by hot water extraction of the pulverized gold-leaf (S1);
After kneading the grain flour with water, adding malt and fermenting it, preparing orphaned hardened corn syrup (S2);
A mixing step (S3-1) of preparing a mixture by adding 20 to 20 parts by weight of any one of red ginseng cheong, ginseng cheong, and ginger cheong to a mixture of 5 to 10 parts by weight of ginseng syrup in 70 to 80 parts by weight of the Geumhwagyu extract;
Concentrating step (S4-1) in which the mixture is heated and boiled until the total weight of the mixture is 70 to 80 parts by weight;

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