WO2016093391A1

WO2016093391A1 - Balsam pear extract production method

Info

Publication number: WO2016093391A1
Application number: PCT/KR2014/012143
Authority: WO
Inventors: 이해근
Original assignee: 함양영농조합법인
Priority date: 2014-12-10
Filing date: 2014-12-10
Publication date: 2016-06-16

Abstract

The method for producing a juice using balsam pears and onions according to the present invention comprises for the production of a juice using balsam pears and onions: an ingredient preparation step for preparing 75-85 wt% of onions having skins and 15-25 wt% of immature balsam pears 25-30 cm long; an onion preparation step for preparing cut onions by washing the onions in the ingredient preparation step and then cutting same into a thickness of 5-10 mm; a balsam pear preparation step for preparing dried balsam pears by washing the balsam pears in the ingredient preparation step, cutting same into a thickness of 3-4 mm, and then drying the cut balsam pears for 16-20 hours at a temperature of 55-60℃; and a juice extraction step for mixing and heating the cut onions in the onion preparation step and the dried balsam pears in the balsam pear preparation step and then filtering impurities, wherein the onions are cut with the skins on in the onion preparation step, drying is performed using hot air in the balsam pear preparation step, and heating is performed for 100-220 minutes at a temperature of 155-165℃ in the juice extraction step. Accordingly, the present invention exhibits effects including: mostly removing bitterness by hot-air drying for 16-20 hours at a temperature of 55-60℃ and thus allowing the unique taste and flavor of balsam pears to be enjoyed; allowing the juice to have an overall unique taste and flavor as the unique taste and flavor of onions are mixed with the unique taste of the balsam pears by mixing the balsam pears and onions; and not only preventing vitamin C contained in the balsam pears from being easily destroyed at high temperatures, but also mixing therewith beneficial ingredients contained in onion skins and flesh, thereby allowing a taker to easily take in nutrients contained in the balsam pears and onions.

Description

Method of preparing Yeoju extract

The present invention relates to a method of preparing juice using bitter gourd and onion, and more particularly, by preparing a juice having beneficial ingredients of bitter gourd and onion, savoring excellent taste and aroma to those who consume the juice and It relates to a method of producing juice using bitter gourd and onion to facilitate the health of the beneficial components of the onion.

It is also commonly referred to as bitter cucumber, a yearly perennial vine of a gourd, whose stem is thin and long, wound with tendrils, and palm-shaped leaves have long and alternate petiole, yellow flowers and long and round fruits in summer or autumn. Ripens red yellow.

This bitter gourd contains ingredients such as plant insulin (p-insulin) and carantin (charantin), and contains a lot of vitamin C, and is known to have an excellent effect on diabetics and high blood pressure.

So, in the related art, a technique using such gourd has been developed. For example, beta-glucan and gourd extract are included as active ingredients, and the gourd extract is prepared from gourd using water or alcohol, or a mixed solvent thereof as an extraction solvent. Known techniques are known.

On the other hand, onions are white, yellow, and red in color of the husk, and are classified into crude, mesozoic, and late varieties according to the cultivation date. It has a variety of flavors, ranging from cones to onions, which have a strong spicy aroma, and so-called mono onions. Most domestic varieties have a strong spicy taste. Depending on various environmental factors such as harvesting time, soil, climate, etc., the water content is 93.1%, and the remainder is sugar and sulfur. The sugar is sugar, fructose, maltose, etc. And mannets are included.

These onions are low in lipids, high in protein, high in calcium and iron, and calcium is an important mineral that sedates nerves and builds endurance in the human body. When onions are crushed, it is hydrolyzed by the action of an enzyme called alinase, which becomes a substance called allicin, which binds to vitamin B1 and is converted into alithiamine, which is absorbed well without being destroyed by intestinal bacteria.

However, because there is no technology to make juice by mixing the above bitter gourd and onion in an appropriate ratio, it provides the drinker with a unique taste such as bitter taste and sweet and spicy taste of bitter gourd or beneficial ingredients of bitter gourd and onion. The disadvantage is that it could not be taken effectively.

The present invention has been made to solve the problems of the prior art as described above, the object of the present invention is to mix the bitter gourd and onion in an appropriate ratio to prepare a juice having the beneficial components of the bitter gourd and onion, the person who ingests the juice In addition to savoring excellent taste and aroma, it is to provide a method of preparing juice using bitter gourd and onion that can easily maintain health with the beneficial ingredients of bitter gourd and onion.

In order to achieve the above object, the present invention in the preparation of juice using the bitter gourd and onion, the material for preparing 75 to 85% by weight of onion with a peel and 15 to 25% by weight of immature bitter gourd of 25 to 30cm length Preparation step, after washing the onion of the material preparation step cut to 5 ~ 10 mm thickness to prepare a cut onion onion preparation step, washing the gourd of the material preparation step cut to 3 ~ 4 mm thickness 55 ~ Yeoju preparation step of drying at 60 ℃ for 16 to 20 hours to prepare a dried bitter gourd and the juice extract step of filtering the residue after heating the cut onion of the onion preparation step and the dried bitter gourd of the bitter gourd preparation step It provides a method of preparing juice using onions.

In addition, the onion with a peel in the onion preparation step is cut as it is, characterized in that the dried by hot air in the yeast preparation step.

Furthermore, in the juice extraction step is characterized in that for 100 to 220 minutes heating at 155 ~ 165 ℃.

The juice prepared by the production method according to the present invention is thus hot-dried for 16 to 20 hours at 55 ~ 60 ℃ can remove most of the bitter taste, you can enjoy the unique taste and aroma of Yeoju, onion and Yeoju Because it is mixed, the onion's unique taste and aroma are mixed with Yeoju's unique taste, which makes the whole juice's taste and aroma unique.The vitamin C in Yeoju is not easily destroyed even at high temperatures, and the onion's skin and beneficial ingredients are mixed. Because of the nutrients contained in the bitter gourd and onion has the advantage that the user can easily take.

The present invention relates to a method of preparing juice using bitter gourd and onion, a material preparation step of preparing 75 to 85% by weight of onions with a peel and 15 to 25% by weight of immature bitter gourd of 25 to 30 cm in length, the material preparation step After washing the onion cut to 5 ~ 10 mm thick onion preparation step to prepare a cut onion, washing the bitumen of the material preparation step to cut 3 ~ 4 mm thickness and then cut for 16 ~ 20 hours at 55 ~ 60 ℃ After preparing and drying the dried bitter gourd preparing step, the onion prepared step cut onion and the dried bitter gourd of the bitter gourd preparation step consists of a juice extraction step of filtering the residue.

Hereinafter, a preferred embodiment of the method for preparing juice using bitter gourd and onion according to the present invention will be described in more detail.

The present invention is to prepare a juice that can be mixed with the bitter gourd and onion to taste the unique flavor and aroma of the bitter gourd and onion as well as to prepare the juice that can take the beneficial ingredients of the bitter gourd and onion to the user, It consists of a material preparation step for screening preparation, onion preparation step, Yeoju preparation step and juice extraction step of extracting the juice using Yeoju and onion.

Here, the material preparation step prepares 75 to 85% by weight of the onion with the skin and 15 to 25% by weight of the immature litchi of 25 to 30cm in length.

In the material preparation step, the immature gourd of 25 ~ 30cm length is harvested and prepared, and the reason for using the harvested immature gourd of 25 ~ 30cm length is that of immature gourd (p-insulin) and carantin (charantin), It is because it contains a lot of useful components such as vitamin C, the reason to use the length of the bitter gourd as described above is to improve the workability and productivity by using the bitter gourd grown in a certain range of length.

In the material preparation step to prepare the onion with a bar, the reason why the onion peel is used because it contains a lot of quercetin known to have excellent anti-cancer effect, the quercetin skin cells from oxygen radicals and lipid peroxide radicals It is known to prevent attack and to prevent skin from various inflammations and injuries.

In particular, the onion and the bitter gourd prepared in the material preparation step is mixed in the juice extraction step, when containing less than 75% by weight onion or more than 25% by weight of the bitter gourd, it will be described later, but the dried bitter gourd in the juice extraction step Because the juice is extracted by mixing, not only the viscosity of the juice is increased but also the taste and aroma of the bitter gourd are relatively larger than the taste and aroma of the onion, which may result in an imbalance in the taste of the whole juice.

In addition, when containing more than 85% by weight of onion or less than 15% by weight of bitter gourd, the viscosity of the juice extracted in the juice extraction step may be lowered due to the moisture contained in the onion, and the taste and aroma of the bitter gourd It may be relatively larger than the taste and aroma, resulting in an imbalance in the taste of the whole juice, and the beneficial components of the bitterness become smaller, so that the beneficial components of the onion and the bitterness are not balanced.

Onion prepared as described above is to be trimmed in the onion preparation step, and the bitter gourd is trimmed in the bitter gourd preparation step, the onion preparation step and the bitter gourd preparation step may be performed sequentially, but it is preferable to proceed simultaneously in consideration of the working time.

In other words, the onion preparation step is to prepare a cut onion by cutting to 5 ~ 10 mm thickness after washing the onion of the material preparation step.

Here, when the onion is washed, the onion peel is separated separately and then the onion peel and the edible portion can be separately cut after washing, but in consideration of the working time, it is preferable to cut the onion with the peel as it is.

In particular, cutting the onion thinner than 5mm is not a problem, but it is preferable to cut the onion thicker than 5mm in consideration of workability and hygiene, because the onion liquid generated by the onion being crushed during the cutting operation and the cutting should be separately received. Do.

In addition, when cutting the onion thicker than 10mm it takes a long time for the onion to be changed to juice in the juice extraction step to be described later does not derive the optimization of the heating temperature and heating time.

Yeoju prepared in the material preparation step is to be washed in the Yeoju preparation step, to remove foreign substances on the surface of the Yeoju in a general cleaning method, to remove the grass and seeds in the Yeoju in consideration of the drying time in the Yeoju preparation step You can, but do not need to remove the grass and seeds.

In any case, the preparation of the bitter gourd is to prepare the bitter gourd by washing the bitter gourd of the material preparation step to cut to 3 ~ 4 mm thickness and dried at 55 ~ 60 ℃ for 16 to 20 hours.

Here, cutting the bites into 3 to 4 mm is a size for smoothly drying the bites at the same temperature and time as above, and drying at a temperature lower than 55 ° C. takes a lot of drying time and deteriorates workability. This is because it is not enough to remove the odor and odor, and drying at a temperature higher than 60 ℃ can save drying time, but it will adversely affect the juice color of the final product by dropping the original color of Yeoju.

In addition, when preparing the dried bitter gourd, drying for 16 to 20 hours at 55 ~ 60 ℃ is a temperature and time to smoothly remove the bitter taste of the bitter gourd without destroying the beneficial ingredients of the bitter gourd.

In particular, in the present invention, it is preferable to dry with hot air in the preparation of the bitter gourd, because the drying of the bitter gourd can be smoothly performed due to the hot air, and the bitter taste of the bitter gourd can be smoothly removed.

On the other hand, in the juice extraction step after the mixed heating of the cut onion of the onion preparation step and the dried bitter gourd of the bitter gourd preparation step to filter the residue.

In particular, the present invention is heated for 100 to 220 minutes at 155 ~ 165 ℃ in the juice extraction step.

Then, in the juice extraction step, the moisture and nutrients in the cut onions are discharged to the outside, and the beneficial components in the yeast are discharged and mixed due to this moisture.

Of course, in the juice extraction step when heated to a temperature lower than 155 ℃ takes a lot of water discharge time in the onion, when heated to a temperature higher than 165 ℃ moisture in the onion is quickly evaporated, it is difficult to adjust the concentration of juice, The heating time may be short, so it may not be effective to extract the beneficial ingredients in the bitter gourd, the time in the juice extraction step is a time to smoothly extract the juice at the heating temperature of 155 ~ 165 ℃.

Juice thus prepared is sealed in 120ml each one can be easily drink.

For reference, Yeoju is known to contain a lot of diabetes-specific plant insulin (p-insulin) and carantin (cherantin), vitamin C, beta carotene, potassium, iron and the like.

Here, plant insulin (p-insulin) is known to help the sugar (glucose) to be burned in the liver, and to lower the blood sugar level of diabetic patients because glucose is not resynthesized in the body, and carantin secretes insulin. It is known to promote pancreatic function.

Onions are slightly different depending on various environmental factors such as varieties, harvest season, soil, climate, etc., but the moisture is about 93.1%, and the remainder is sugar and sulfur components, and sugar is sweet because there are a lot of glucose, sugar, fructose and maltose. Contains, lean, mannet, etc., low in lipid content, vegetables are high in protein, calcium and iron content is high.

In particular, the onion peel contains more than 10 times more quercetin than the onion edible part, and the quercetin is an onion flavonoid, which decomposes cholesterol, has high platelet aggregation inhibitory effect, strengthens capillaries, softens hardened arteries, and is excellent. It is known to have an anticancer effect.

At any rate, the juice produced by the present invention is a brownish liquid, free from odor (weird taste) and off-flavor (weird smell), and the bitterness of bitter gourd is reduced during hot air drying. You can enjoy the taste and aroma.

The present invention is easy to take irrespective of the place by preparing the extract to make the bitter gourd easy to eat, anyone can be used as a well-being health food containing the active ingredient of the bitter.

Claims

In making juice with bitter melon and onions,

Material preparation step to prepare 75 ~ 85% by weight of onion with skin and 15 ~ 25% by weight of immature gourd 25 ~ 30cm long,

Onion preparation step of preparing a cut onion by cutting to 5 ~ 10 mm thickness after washing the onion of the material preparation step,

Yeoju preparatory step of washing the gourd of the material preparation step to cut to 3 ~ 4 mm thickness and then dried at 55 ~ 60 ℃ for 16 to 20 hours to prepare a dry gourd,

Method of producing juices using the bitter gourd and onion made of a juice extracting step of filtering the residue after mixing and heating the cut onion of the onion preparation step and the dried bitter gourd of the yeast preparation step.
The method of claim 1,

Cutting the onion with the peel as it is in the onion preparation step, the method of producing juice using the bitter gourd and onion, characterized in that the dried by hot air in the yeast preparation step.
The method of claim 1,

In the juice extracting step, the method of preparing juice using bitter gourd and onion, characterized in that for 100 to 220 minutes heating at 155 ~ 165 ℃.