KR960009713B1 - Processing method of honey adding a lacquer - Google Patents

Processing method of honey adding a lacquer Download PDF

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Publication number
KR960009713B1
KR960009713B1 KR1019930024818A KR930024818A KR960009713B1 KR 960009713 B1 KR960009713 B1 KR 960009713B1 KR 1019930024818 A KR1019930024818 A KR 1019930024818A KR 930024818 A KR930024818 A KR 930024818A KR 960009713 B1 KR960009713 B1 KR 960009713B1
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South Korea
Prior art keywords
honey
lacquer
hours
water
bark
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KR1019930024818A
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Korean (ko)
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KR950013415A (en
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양은석
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양은석
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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
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
    • A23L21/25—Honey; Honey substitutes
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3472—Compounds of undetermined constitution obtained from animals or plants

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Botany (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Medicines Containing Material From Animals Or Micro-Organisms (AREA)

Abstract

The preparation method of honey (I) added with extract of lacquor tree (II) consists of (1) soaking pieces of bark of (II) in 12.5% saline for 3 hours and drying, (2) roasting at 90 degree.C, (3) repeating (1)-(2) processes 9 times, (4) crushing into 200 mesh size, (5) mixing honey 200 parts and crushed (II) 40 parts, (6) incubating for 48 hours, (7) steaming at 120 degree.C for 5 min., and (8) condensing to 18% water content. The prepared honey(I) which inhibits yeasts in the honey to have a long shelf-life.

Description

옻나무 껍질을 첨가한 벌꿀 제조방법Honey production method with lacquer bark

제조방법 공정순서Manufacturing Process

본 발명은 벌꿀에 옻나무 껍질의 분말을 용이하게 침투시켜 장기보존에도 변질과 부패가 없는 벌꿀의 보건음료제조가공방법이다. 종래에는 벌꿀에 인삼을 넣거나 생약제를 넣어 상품화한 것은 공지된 사실이 되어 있다. 그러나 벌꿀 중에 옻나무 껍질을 첨가시켜서 된 벌꿀은 아직 출현된 바 없으나, 그 이유를 본 발명자가 규정한 바에 의하면 벌꿀은 꽃의 꿀샘에서 분비한 꽃꿀에 꿀벌이 분비한 분비물과 혼합하여서 이루어진 것으로 그 주성분 중 약 70%가 당분(포도당과 과당)과 약 20%의 수분으로 되어 있으며 그밖에 유기산(포름산, 말산, 시트르산, 아세트산, 글루콘산)과 광물질, 효소, 비타민류로 구성되어 있으며 특히 포름산(개미산)에 의하여 부패와 변질없이 장기보존이 가능한 자연식품인 것이다. 그러나 이러한 벌꿀도 외부로부터 일단 이물질이 들어가면 벌꿀의 보존 환경에 변화가 생겨 변질 내지는 부패의 원인이 된다.The present invention is a health beverage manufacturing process for honey that is easily penetrated into the honey powder of the lacquer bark without deterioration and decay even in long-term preservation. Conventionally, it is a known fact that ginseng is added to honey or commercialized by adding a herbal medicine. However, the honey made by adding the lacquer bark in the honey has not yet appeared, but according to the present inventors, the honey is made by mixing with the secretion secreted by bees in the flower honey secreted from the honey glands of the flower About 70% is composed of sugars (glucose and fructose) and about 20% moisture. In addition, organic acids (formic acid, malic acid, citric acid, acetic acid, gluconic acid), minerals, enzymes, and vitamins are used, especially formic acid (formic acid). It is a natural food that can be preserved for a long time without corruption and deterioration. However, even when such honey enters the foreign substance from the outside, the honey's preservation environment changes, causing deterioration or corruption.

따라서 벌꿀중에 인삼등 생약제를 첨가시키면 그 생약자체에 부착하고 있는 효소와 수분등에 의해 미생물이 번식하는 조건을 부여하는 결과가 되어 장기보관중 벌꿀의 변질과 부패의 원인을 초래하게 되어 상품화가 불가능하였다.Therefore, the addition of herbal medicines such as ginseng in honey resulted in the condition of microbial propagation due to enzymes and moisture attached to the herbal medicine itself, which resulted in the deterioration and decay of honey during long-term storage. .

또 이를 방지하기 위한 수단으로 생약제 자체를 열처리 하므로서 생약제 중의 효소를 제거시킨다 하더라도 열처리된 생약제로 부터 수분이 방출되어 이것이 벌꿀중의 수분을 28%~30%에 달하게 하므로 벌꿀의 수분활성과 사카로미세스 멜리스(Sacchamyces meilis)효모가 활성하기 시작하여 장기보관중 부패와 변질을 일으키는 결과가 되어 꿀벌제품으로써 좋은 제품을 원할 수 없었다.As a means to prevent this, even though the enzymes in the herbal medicines are removed by heat-treating the herbal medicines themselves, the water is released from the heat-treated herbal medicines, which leads to 28% to 30% of the moisture in the honey. Melcis (Sacchamyces meilis) yeast began to become active, resulting in decay and deterioration during long-term storage.

본 발명은 이상과 같은 문제점을 연구한 끝에 벌꿀중에서 장기 저장으로 인한 부패와 변질이 없는 옻나무 분말을 첨가한 벌꿀제조가공하는 방법을 창출한 것으로써 이에 대한 구체적인 방법은 다음과 같다.The present invention, after studying the problems described above, has created a method of manufacturing a honey-added lacquer powder without decay and deterioration due to long-term storage in honey, the specific method is as follows.

제1공정 : 절단공정First step: cutting process

옻나무껍질 40g을 물에 잘 씻은다음 물기를 없애고 1cm~1.5cm의 크기로 절단한다.Rinse 40g of lacquer bark well, and then remove the water and cut into 1cm ~ 1.5cm.

제2공정 : 분말공정Second Process: Powder Process

잘 말린 옻나무껍질을 소금물(물 7 : 소금 1)에 3시간 담구어 소금물이 옻나무껍질에 잘 스며들게 하여 경화시킨다. 이를 꺼내어 90℃정도의 불로 잘 볶는다. 이공정을 아홉(9)번 반복한다.Soak the dried lacquer bark in salt water (water 7: salt 1) for 3 hours and let the salt water soak into the lacquer bark to harden. Take it out and fry well over 90 ℃. This process is repeated nine (9) times.

이 옻나무 껍질을 200mesh이상의 분말기로 분말한다.This lacquer bark is powdered with a powder of 200mesh or more.

제3공정 : 침전공정Third process: precipitation process

분말된 옻나무껍질 40g을 벌꿀 2kg에 넣고 혼합교반하여 상온이하에서 48시간 방치하여 벌꿀의 삼투압 작용에 의하여 혼합 교반된 물질이 벌꿀속의 수분과 함께 분비되어 침전현상이 일어난다.40 g of powdered lacquer bark is placed in 2 kg of honey and mixed and left to stand at room temperature for 48 hours. The mixed and stirred substance is secreted together with the moisture in the honey by osmotic action of honey, causing precipitation.

제4공정 : 순간가열공정4th process: Instantaneous heating process

침전 분리된 벌꿀을 압력솥에 넣고 120℃되게 5분간 순간 가열한다. 가열하면서 생기는 벌꿀의 이물질을 압력솥 공기 토출구로 1-2초정도 3-4번 배출해 낸다.The precipitated honey is placed in a pressure cooker and heated at 120 ° C for 5 minutes. The foreign substance of honey generated during heating is discharged 3-4 times for 1-2 seconds through the air outlet of the pressure cooker.

제5공정 : 병입공정5th process: Bottling process

수분과 이물질이 제거된 벌꿀을 소량단위로 병입한다. 본 발명은 벌꿀을 장기보관중 수분활성(18%) 상태하에 있으므로 미생물이 생육할 수 없는 환경여건이 되어 벌꿀의 변질과 부패를 방지할 수 있어 벌꿀의 상품으로서의 장기보관이 가능하게 되는 것이다.Bottling honey, which has been removed from water and foreign substances, in small quantities. In the present invention, the honey is in the state of water activity (18%) during long-term storage, so that the microorganisms cannot grow, thus preventing the deterioration and decay of the honey, so that the long-term storage of honey as a commodity is possible.

Claims (1)

아홉(9)번 소금물(물 7 : 소금 1)에 담구어 꺼내어 옻나무껍질을 90℃불로 잘 볶은다음 200mesh이상의 분말기로 분말한 다음 옻나무껍질 40g 벌꿀 2kg을 혼합 교반케하고 48시간 방치하여 침전분리시켜 압력솥에서 120℃되게 5분간 순간가열시켜 벌꿀의 수분 함량이 18%되게 진공농축시켜서 벌꿀의 상품으로서의 장기 보관이 가능하게 하는 벌꿀제조가공방법.Dip it in nine (9) salt water (water 7: salt 1), and roast the lacquer bark well at 90 ℃, and then powder it with a powder of 200mesh or more, mix and stir the lacquer bark 40g honey and leave it for 48 hours to settle and separate. Honey-making process that allows for a long-term storage as a product of honey by vacuum heating to 18% moisture content of honey by heating at 120 ℃ for 5 minutes in a pressure cooker.
KR1019930024818A 1993-11-20 1993-11-20 Processing method of honey adding a lacquer KR960009713B1 (en)

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Application Number Priority Date Filing Date Title
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KR960009713B1 true KR960009713B1 (en) 1996-07-23

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Publication number Priority date Publication date Assignee Title
KR100850318B1 (en) * 2007-05-21 2008-08-04 (주)금강참옻 Salt comprising lacquer

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