KR980008008A - Flavor component and color collecting device and manufacturing method of the omiza granular tea using the same - Google Patents

Abstract

The present invention relates to a method for collecting flavor components and color volatilized during extraction and concentration of Omija extract by a flavor component and a color collecting device and mixing them again with the Omija extract, And a method for producing the same.

The flavor component and the color collecting device of the present invention of the present invention can be used for extracting and concentrating an extract of Omija, an extract of Omija extract, a concentrator; An electric omia extract extract, a water vapor outlet through which heated steam is discharged during the extraction and concentration of Omisata extract from a concentrator; A primary cooling pipe for cooling water vapor discharged to an electric water vapor outlet; A primary collector for collecting electrically cooled water vapor; A heating mantle for reheating the liquid collected in the electric primary collector; Soxlet extraction equipment assembled with steam heated by an electric chaff mantle; A secondary cooling tube which cools the odoriferous and color components extracted from the electric soxhlet extractor; And a secondary collector for collecting the electrocooled water vapor.

According to the method of the present invention, it is possible to produce an Omija granule whose taste, aroma, and color are much higher than those of natural Omija in comparison with the conventional Omija granular tea, and thus it is possible to provide various effects of Omija There are advantages to be able to.

Description

Flavor Components and Collection Device and Manufacturing Method of Schizandra chinensis using the same

Since this is a trivial issue, I did not include the contents of the text.

FIG. 1 is a process diagram of a production process of a Schizandra chinensis using a flavor component and a color collecting device according to the present invention. FIG.

FIG. 2 is a schematic view of a flavor component and a color collecting device of Omija; FIG.

FIG. 3 is a detailed view of the flavor component of the omija and the extraction device of the soxhlet used for collecting the color.

DESCRIPTION OF THE REFERENCE NUMERALS

1: extract extraction, concentrator 2: water vapor outlet

3: Primary cooling tube 4: Primary collector

5; Hitting Mentor 6: Soxlet Extractor

7: secondary cooling tube 8: secondary collector

9: cylindrical cylinder 10: cooling pipe

11: color outlet 12: flavor ingredient outlet

DETAILED DESCRIPTION OF THE INVENTION [

[Object of the invention]

[Description of the Prior Art]

The present invention relates to a method for producing an omija granular tea. More specifically, the present invention relates to a method of collecting flavor components and color volatilized during the extraction and concentration of Omija extract by a flavor component and a color collecting device and then mixing them back into Omija extract, wherein natural omija tea, And more particularly to a method for producing a nearly identical Schizosaccharum granulosa.

Omiza is a fruit of Omiza tree which is a deciduous tree which belongs to a dwarf Omiza of a dicotyledonous plant. The Omiza tree has an oval-shaped leaf with a pointed end and a sawtooth on the edge. Such Omiza has the efficacy of helping the lungs in Oriental medicine and is used to relieve cough and thirst, and is also known to be used to stop perspiration and diarrhea. Through a scientific analysis of the ingredients of omija, it is known that omija contains schizandrin, malic acid, citric acid, and fatty oil. Due to these ingredients, Omija has various effects such as central red flushing action, shinhae, germane, blood pressure lowering, antibacterial, tannage, blood glucose lowering, strength and nutrition. Omiza, which has such various effects, has been consumed in the private sector since the end of the month as 尾 蔘. However, there has been an effort to develop an improved omija beverage suitable for modern life while preserving the taste and aroma of omija, which is very cumbersome for the general public to eat such omija tea on a monthly basis.

For example, Korean Patent Publication No. 91-7636 discloses a method of extracting gugija, omija, ginseng and jujube with water first, followed by second extraction with ethanol, then combining the first and second extracts, and concentration under reduced pressure. And adding various additives including sugars according to the characteristics thereof to prepare an omija beverage. Korean Patent Publication No. 92-4884 discloses a method for preparing omichemorrhiza of liquid or powder by extracting pre-treated Schizandra chinensis with water, fermenting the Saccharomyces sp. Strain and lactic acid bacteria inoculated with the extract, And a method of manufacturing a granular omija tea by mixing various additives including sugar in the fermentation broth before the post-treatment in the electrolytic method and drying it.

However, all of these conventional Omiza beverage products are unable to utilize the flavor and color unique to Omiza, and are being turned off by ordinary consumers. Therefore, it is required to develop Omiza tea products that reproduce the flavor and color unique to Omiza to be.

[Technical Problem]

Accordingly, the present inventors have made intensive researches for the development of Omiza tea, which is suitable for modern life but reproduces the taste and aroma of Omiza intact. As a result, it was found that the flavor component and color Was collected and mixed again with Omija extract to confirm that the Omija tea having almost the same aroma and color as the natural Omija tea could be produced, and the present invention was completed.

As a result, the main object of the present invention is to provide a process for producing a Schizosaccharomyces granulifera whose aroma and color are nearly the same as natural Schizosaccharomyces tea. Another object of the present invention is to provide a flavor component and a color collecting device of an omija.

It is still another object of the present invention to provide a Schizandran granularity produced by an electric method.

[Structure and operation of the invention]

The flavor component and the color collecting device of the present invention are characterized in that the extract of Omija extract for extracting and concentrating the extract of Omija, the concentrator: the extract of Omija extract, the water vapor outlet for discharging heated steam during the extraction and concentration of the extract of Omija in the concentrator ; Primary cooling tube for cooling water vapor exiting the electric water vapor outlet: Primary collector for collecting electrically cooled water vapor: Heating mantle for reheating the liquid collected in the electric primary collector; A soot extraction device in which steam heated by an electric heating mantle is collected; A secondary cooling pipe for cooling the ozza flavor and color components extracted from the electric soxhlet extractor; And a secondary collector for collecting the electrocooled water vapor.

On the other hand, a thermometer is attached to a connection portion between the primary collector and the Soxlet extraction apparatus, and a cylindrical space containing the Soxhlet is inserted into the Soxlet extraction apparatus.

Hereinafter, a method for producing the Schizandra chinensis according to the present invention will be described in detail by process (see FIG. 1)

Step 1: Extraction and concentration of Omija extract

The dried omiza is selected and washed and water is added to the 60-mesh wrapping cloth and water and omija are mixed in a ratio of 7: 1 to 3: 1 (W / W), most preferably 5: 1 (W / , And then the mixture was placed in an extract extractor at 60 to 80 ° C for 3 to 5 hours. The extracted extract was filtered through a 200-mesh sieve, and the extract was extracted with an extract extractor at 60 to 80 ° C Concentrate.

Step 2: Collection of flavor and color

In order to collect the flavor and color of the omija, a cooling tube is installed in the water vapor outlet of the extractor, and the water and flavor components are firstly collected, and the collected water and flavor components are separated by the second flavor component color collecting device. See FIGS. 2 and 3). Hereinafter, the flavor component and the color capturing process of the flavor component and the color capture device using the color capture device of the present invention shown in FIG. 2 and FIG. 3 will be described in detail.

(1) Extraction of Extract Used for Extraction and Concentration of Omija Extract When the pressure of the concentrator (1) is 1.5 kgf / cm 2, the primary cooling pipe (3) is connected to the steam outlet (2) And collects it in the car collector (4).

(2) The flavor components collected in the primary collector 4 are heated by the heating mantle 5 so as to be 80 to 100 ° C. At this time, the primary cooling pipe 3 is closed, and the flavor components contained in the water vapor are collected by the secondary collector It makes it easy to move.

(3) Place a cylinder lid (9) containing omija in a Soxhlet's extractor (6), and heat the water vapor so that it comes into contact with the cylindrical pond omiza to receive water vapor.

At this time, the water vapor containing some flavor components is dropped into the ozone to separate the color from the cooling tube (10) in the upper part of the soxhlet. When the ozona color mixed with the water becomes a certain height in the middle part of the cylinder cavity, (In the present invention, when the solution is dropped all at once, the time taken until the solution is next poured and the leaching of the pigment are delayed. Therefore, in order to lower the dissolved solution Use the pipe attached.)

(4) Some flavor components in the cylindrical filter paper are separated and dissolved in color through the ozonizer and sent to the cooling tube through the dissolved color outlet 11. The remaining flavor components are directly connected to the flavor component outlet 12 And collected into a secondary collector 8 through a secondary cooling pipe.

(5) When the amount collected in the second collector is 1/2 of the amount collected in the first collector, the collection of the flavor components and the color is terminated when the ozona leaching time becomes 30 minutes.

Step 3: Granular production

The flavor and color are increased by diluting the 55 to 60'brix extract of Schizandra chinensis extract to 35 to 40'brix with the flavor component and color collected in the collector. Then, 10% of the electric omia extract concentrate, 3% of jujube, 58% of anhydrous glucose and 26% of lactose were mixed in a mixer for 5 to 7 minutes, and the mixture was put into a granulator to prepare granules. Followed by hot air drying at 50 DEG C for 6 to 7 hours to prepare a granular tea. The jujube and cinnamon extracts were extracted with 70% (v / v) ethanol at 60 to 80 ° C for 6 to 7 hours, respectively. The ethanol was volatilized with a vacuum concentrator, and the remaining extract was diluted with distilled water to 10 ° brix Dilute until used.

Hereinafter, the present invention will be described in detail with reference to examples. It will be apparent to those skilled in the art that these embodiments are for the purpose of describing the present invention only and that the scope of the present invention is not limited by these embodiments.

[Example 1]

Omija granule production

Omija was selected and washed and water was added to a 60 mesh bezoat, and water and oisza were added to the extract extractor at a ratio of 5: 1 (W / W), and then the ozona extract was extracted at 70 ° C for 4 hours. Filtered, and the extract was concentrated again at 70 [deg.] C with an extract extractor to a 60 ' The flavor components and color were collected by firstly collecting water and flavor components by installing a cooling tube in the steam outlet of the extract extractor, and collecting the collected water and flavor components using a second flavor component color collecting device.

That is, when extracting the extract of the electric omija extract and concentrating the extract, and when the pressure of the concentrator was 1.5 kgf / cm 2, the first cooling tube was connected to the steam outlet to collect primary flavor components. Next, the collected primary flavor components were heated to a temperature of 80 to 100 ° C by a heating mantle. At this time, the primary cooling tube was closed to facilitate the transfer of the flavor components contained in the water vapor to the secondary collector. Then, the cylindrical water containing the omija was added to the Sozhlet's extractor, and the water vapor, which had been heated, came in contact with the cylindrical omija to receive water vapor. At this time, the water vapor containing some flavor components in the cooling tube at the upper part of the Soxylet is separated into ozona to separate the color, and when the ozona color mixed with the water reaches a certain height at the middle part of the cylinder cavity, it is sent to the lower cooling tube .

Then, some flavor components in the cylindrical cavity were separated from the color through the omisza and sent to the cooling tube through the dissolved color outlet, and the remaining flavor components were passed through the second cooling tube connected directly to the flavor component outlet of the syllable, Collected by the collector.

Then, when the amount of the second captor was 1/2 of the amount of the first captor, the collection of the flavor components and the color was ended based on the time when the ozona leaching time became 30 minutes.

Then, the jujube and cinnamon were respectively extracted with 70% (v / v) ethanol at 70 ° C for 7 hours, the ethanol was volatilized with a vacuum concentrator, and the remaining extract was diluted with distilled water to 10'brix.

Then, the flavor and color were increased by diluting the 60-brix Omija extract concentrate to 35-40'brix with the flavor component and color collected in the collector. Then, 10% of the electric omia extract concentrate, 3% of the jujube, 58% of the anhydrous glucose, and 26% of the lactose were mixed for 6 minutes, and the mixture was put into a granulator to make granules. The granules were prepared by hot air drying.

[Example 2]

Sensory comparison of the present invention and the conventional Schizosaccharomyces granulata

The organoleptic granule of the present invention prepared in Example 1 and the organophilic granular tea prepared by the conventional method were each dissolved in water and the taste, aroma, and color of the granular tea were divided into sensory items and sensory tests were conducted. At this time, the sensory test was performed on 20 test staffs by 10 step test method of each evaluation standard from 1 point (very bad) to 10 points (very good).

Table 1: Sensory comparison of this term name and conventional Schizosaccharomyces cerevisiae

* Rating criteria: Very good ← -------- Moderate -------- → Poor

(10 points) ← -------- (5 points) ------- → (1 point)

As shown in the above Table 1, the present inventive honeycomb granules, in which flavor components and colors were collected and re-married, were found to be very close to the taste, color and aroma of the original granules.

[Effects of the Invention]

As described and demonstrated in detail above, the present invention provides a method for producing a Schizandra granulosa variant. According to the method of the present invention, it is possible to produce a Schizosaccharomyces granulifera, which is superior in taste, aroma and color to natural Schizophilus, compared to the conventional Schizosaccharomyces granulifera, and thus it is possible to provide a variety of effects There are advantages to be able to.

Claims (9)

Extract of Omija extract to concentrate and extract the extract of Omija, concentrator; An electric omia extract extract, a water vapor outlet through which heated steam is discharged during the extraction and concentration of Omisata extract from a concentrator; A primary cooling pipe for cooling water vapor discharged to an electric water vapor outlet; A primary collector for collecting electrically cooled water vapor; A heating mantle for reheating the liquid collected in the electric primary collector; A soot extraction device in which steam heated by an electric heating mantle is collected; A secondary cooling tube which cools the odoriferous and color components extracted from the electric soxhlet extractor; And a secondary collector for collecting the electrocooled water vapor. The flavor and color trapping apparatus according to claim 1, wherein a thermometer is attached to a connection portion between the primary collector and the soot extractor. The flavor and color collecting apparatus according to claim 1, wherein a cylindrical filter containing an ozza is inserted into the inside of the sootlet extracting apparatus. Extracting the water and dried omiza at a ratio of 7: 1 to 3: 1 (W / W) into a concentrator, extracting the omisa extract at 60 to 80 ° C for 3 to 5 hours, filtering the extracted extract, Further concentrating the solution at 60 to 80 占 폚 until it becomes 55 to 60'brix; Extracting the water, extracting the water, and collecting the water and flavor components by installing a cooling tube in the water vapor outlet of the concentrator, separating the collected water and flavor components with the second flavor component color collecting device, and collecting the flavor components and color of the omija: And a step of diluting the 55- to 60-brix extract of Schizandra chinensis extract obtained in the past with a flavor component and color collected in a collector to give a flavor and color of 35-40'brix. A method for manufacturing a granular tea. 5. The method according to claim 4, wherein the granules are prepared by mixing 10% of the flavor and color increased Schizandra chinensis extract, 3% of jujube and cinnamon extract, 58% of anhydrous glucose and 26% And a step of hot-air drying for 7 hours. The method according to claim 4, wherein the flavor component and the color are collected by extracting the extract used in the extraction and concentration of Omija extract, and when the pressure of the concentrator is 1 to 2 kgf / cm 2, a primary cooling tube is connected to the steam outlet, Collecting the ingredients; Heating the collected primary flavor components to 80-100 DEG C with heating mantle to block the primary cooling tube to transfer the flavor components contained in the water vapor to the secondary collector; Into the Soxylet extraction device, the cylinder paper containing the omija is put in, and it is heated to receive the vapor that has been passed over; In the cooling tube on the upper part of the Soxylet, the water vapor containing some flavor components is dropped into the omelet to separate the color, and some flavor components in the cylindrical chamber are separated with the color through the omelet and sent to the cooling tube through the dissolved color outlet , And the remaining flavor components are collected into a secondary collector through a secondary cooling pipe directly connected to a flavor ingredient outlet of the Soxylet. The method according to claim 6, wherein the flavor component and the color trap are terminated at a time when the oomile leaching time becomes 30 minutes when the amount trapped in the second trap is 1/2 of the amount trapped in the first trap Characterized in that the method comprises the steps of: 6. The method according to claim 5, wherein the jujube and cinnamon extracts are obtained by extracting jujube and cinnamon at 60 to 80% (v / v, ethanol, respectively at 60 to 80 DEG C for 6 to 7 hours, evaporating ethanol with a vacuum concentrator, Is diluted with distilled water to a degree of 5 to 15'brix. The water and the dried omiza were put into extractor and concentrator to extract the Omija extract, and the extract obtained by filtration was extracted again and concentrated by the concentrator. Then, the extract was extracted and the cooling tube was installed in the water vapor outlet of the concentrator, And the collected water and flavor components were separated by a secondary flavor component color collecting device to collect the flavor components and color of the omija, and then the flavor component and the color collected in the collector of the omija extract concentrate obtained in the past To increase flavor and color. ※ Note: It is disclosed by the contents of the first application.