WO2016093391A1 - Balsam pear extract production method - Google Patents

Balsam pear extract production method Download PDF

Info

Publication number
WO2016093391A1
WO2016093391A1 PCT/KR2014/012143 KR2014012143W WO2016093391A1 WO 2016093391 A1 WO2016093391 A1 WO 2016093391A1 KR 2014012143 W KR2014012143 W KR 2014012143W WO 2016093391 A1 WO2016093391 A1 WO 2016093391A1
Authority
WO
WIPO (PCT)
Prior art keywords
onion
preparation step
onions
juice
balsam
Prior art date
Application number
PCT/KR2014/012143
Other languages
French (fr)
Korean (ko)
Inventor
이해근
Original Assignee
함양영농조합법인
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 함양영농조합법인 filed Critical 함양영농조합법인
Priority to PCT/KR2014/012143 priority Critical patent/WO2016093391A1/en
Publication of WO2016093391A1 publication Critical patent/WO2016093391A1/en

Links

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/02Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • A23L2/04Extraction of juices

Definitions

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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 °C 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.
  • 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.
  • the juice extraction step is characterized in that for 100 to 220 minutes heating at 155 ⁇ 165 °C.
  • the juice prepared by the production method according to the present invention is thus hot-dried for 16 to 20 hours at 55 ⁇ 60 °C 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 °C 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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 °C for 16 to 20 hours.
  • 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 °C can save drying time, but it will adversely affect the juice color of the final product by dropping the original color of Yeoju.
  • drying for 16 to 20 hours at 55 ⁇ 60 °C is a temperature and time to smoothly remove the bitter taste of the bitter gourd without destroying the beneficial ingredients of the bitter gourd.
  • 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.
  • the present invention is heated for 100 to 220 minutes at 155 ⁇ 165 °C 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.
  • the time in the juice extraction step is a time to smoothly extract the juice at the heating temperature of 155 ⁇ 165 °C.
  • 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.
  • plant insulin p-insulin
  • sugar glucose
  • carantin secretes insulin
  • 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.
  • 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.
  • 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.

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

여주 추출액의 제조방법Method of preparing Yeoju extract
본 발명은 여주와 양파를 이용한 즙의 제조방법에 관한 것으로서, 더욱 상세하게는 여주와 양파의 유익한 성분을 가진 즙을 제조함으로써 즙을 섭취하는 사람에게 우수한 맛과 향을 음미하게 함과 아울러 여주와 양파의 유익한 성분으로 건강을 용이하게 유지할 수 있도록 하는 여주와 양파를 이용한 즙의 제조방법에 관한 것이다.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.
일반적으로 여주는 쓴 오이라고도 지칭되며, 박과의 한해살이 덩굴풀로서, 줄기는 가늘고 길어 덩굴손으로 감겨 오르며, 손바닥 모양의 잎은 잎자루가 길고 어긋맞게 나며, 여름이나 가을에 노란 꽃이 피고 길고 둥근 열매는 붉노랗게 익는다.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.
이러한 여주에는 식물인슐린(p-insulin)과 카란틴(charantin) 등의 성분을 함유하고 있고, 비타민C가 많이 함유되어 있어, 당뇨환자나 고혈압 등에 탁월한 효과가 있다고 알려져있다.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.
그래서 종래에는 이러한 여주를 이용하는 기술이 개발되었는바, 일 예로 베타-글루칸 및 여주 추출물을 유효성분으로 포함하되, 상기 여주 추출물은 물 또는 알콜, 또는 이들의 혼합 용매를 추출용매로 사용하여 여주로부터 제조되는 기술이 공지되었다.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.
한편, 양파는 겉껍질 색깔로 보면 흰색(white), 노란색(yellow), 빨간색(red) 이 있고, 재배 출하 시기로 보면 조생종, 중생종과 만생종으로 구분되고, 모양으로 보면 편형, 편원, 원형, 타원형, 원추형에 이르기까지 다양하며, 맛에 있어서는 매운 향이 강하게 발산되는 양파와 그렇지 않은 소위 단양파가 있는데 국내 품종은 대부분 매운맛이 강하며 조생종은 만생종에 비해 상대적으로 매운맛이 약하고, 양파의 식품 성분은 품종, 수확시기, 토양, 기후 등 여러 가지 환경 요인에 따라 다소 차이는 있지만 수분이 93.1% 정도이며 나머지는 당분과 유황성분인데 당질로는 포도당, 설탕, 과당, 맥아당 등이 많아 단맛이 있고, 텍스트린, 만닛 등이 들어 있다.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.
이러한 양파는 지질의 함량이 적으며 채소로서는 단백질이 많으며, 칼슘과 철분의 함량이 많으며, 칼슘은 인체 내에서 신경의 진정작용이 있고 지구력을 길러주는 중요한 무기질이고, 향기 성분의 하나인 황화아릴은 양파를 짓찧으면 알리나제라는 효소의 작용으로 가수분해되어 알리신이라는 물질로 되어 비타민 B1과 결합해서 장내 세균에 의해 파괴되지 않고 흡수가 잘 되는 알리티아민으로 변하게 된다.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.
그러나 상기와 같은 여주와 양파를 적절한 비율로 혼합하여 즙으로 제조하는 기술이 없기 때문에, 즙을 마시는 사람에게 여주의 쓴맛과 양파의 단맛과 매운맛 등의 독특한 맛을 제공하거나 여주와 양파의 유익한 성분을 효과적으로 섭취시킬 수 없었다는 단점이 있다.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.
본 발명은 상기와 같은 종래 기술의 문제점을 해결하기 위하여 안출된 것으로서, 본 발명의 목적은 여주와 양파를 적절한 비율로 혼합하여 여주와 양파의 유익한 성분을 가진 즙을 제조함으로써, 즙을 섭취하는 사람에게 우수한 맛과 향을 음미하게 함과 아울러 여주와 양파의 유익한 성분으로 건강을 용이하게 유지할 수 있는 여주와 양파를 이용한 즙의 제조방법을 제공하는 데 있다.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.
상기와 같은 목적을 달성하기 위하여, 본 발명은 여주와 양파를 이용하여 즙을 제조함에 있어서, 껍질을 가진 양파 75 ~ 85중량%와 25 ~ 30cm 길이의 미성숙 여주 15 ~ 25 중량%를 준비하는 재료준비단계, 상기 재료준비단계의 양파를 세척한 후에 5 ~ 10 mm 두께로 절단하여 절단양파를 준비하는 양파준비단계, 상기 재료준비단계의 여주를 세척하여 3 ~ 4 mm 두께로 절단한 후에 55 ~ 60℃에서 16 ~ 20시간 동안 건조하여 건조여주를 준비하는 여주준비단계, 상기 양파준비단계의 절단양파와 상기 여주준비단계의 건조여주를 혼합 가열한 후에 찌꺼기를 여과하는 즙추출단계로 이루어지는 여주와 양파를 이용한 즙의 제조방법을 제공한다.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.
또한, 상기 양파준비단계에서 껍질을 가진 양파를 그대로 절단하며, 상기 여주준비단계에서 열풍으로 건조하는 것을 특징으로 한다.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.
더욱이 상기 즙추출단계에서는 155 ~ 165℃에서 100 ~ 220분 동안 가열하는 것을 특징으로 한다.Furthermore, in the juice extraction step is characterized in that for 100 to 220 minutes heating at 155 ~ 165 ℃.
이와 같이 이루어지는 본 발명에 의한 제조방법으로 제조된 즙은 55 ~ 60℃에서 16 ~ 20시간 동안 열풍 건조하기 때문에 쓴맛을 대부분 제거할 수 있어 여주 특유의 맛과 향을 즐길 수 있으며, 양파와 여주가 혼합되기 때문에 양파 특유의 맛과 향이 여주 특유의 맛과 섞여서 즙 전체의 맛과 향이 독특하게 되며, 여주에 함유된 비타민 C가 고온에서도 쉽게 파괴되지 않을 뿐만 아니라 양파 껍질과 속에 함유된 유익한 성분이 혼합되기 때문에 여주와 양파에 함유된 영양분을 복용자에게 용이하게 섭취시킬 수 있다는 이점이 있다.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.
본 발명은 여주와 양파를 이용한 즙의 제조방법에 관한 것으로, 껍질을 가진 양파 75 ~ 85중량%와 25 ~ 30cm 길이의 미성숙 여주 15 ~ 25 중량%를 준비하는 재료준비단계, 상기 재료준비단계의 양파를 세척한 후에 5 ~ 10 mm 두께로 절단하여 절단양파를 준비하는 양파준비단계, 상기 재료준비단계의 여주를 세척하여 3 ~ 4 mm 두께로 절단한 후에 55 ~ 60℃에서 16 ~ 20시간 동안 건조하여 건조여주를 준비하는 여주준비단계, 상기 양파준비단계의 절단양파와 상기 여주준비단계의 건조여주를 혼합 가열한 후에 찌꺼기를 여과하는 즙추출단계로 이루어진다.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.
이하 본 발명에 의한 여주와 양파를 이용한 즙의 제조방법의 바람직한 실시예를 더욱 상세하게 설명한다.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.
본 발명은 여주와 양파를 혼합한 즙을 제조하여 여주와 양파 특유의 맛과 향을 음미하게 함과 아울러 여주와 양파의 유익한 성분을 복용자에게 섭취시킬 수 있는 즙을 제조하는 방법으로서, 여주와 양파를 선별 준비하는 재료준비단계, 양파준비단계, 여주준비단계 및 여주와 양파를 이용하여 즙을 추출하는 즙추출단계로 이루어진다.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.
여기서 상기 재료준비단계에서는 껍질을 가진 양파 75 ~ 85중량%와 25 ~ 30cm 길이의 미성숙 여주 15 ~ 25 중량%를 준비한다. 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.
상기 재료준비단계에서는 25 ~ 30cm 길이의 미성숙 여주를 수확하여 준비하는 바, 수확된 25 ~ 30cm 길이의 미성숙 여주를 사용하는 이유는 미성숙 여주에 식물인슐린(p-insulin)과 카란틴(charantin), 비타민C 등의 유용한 성분이 많이 함유되어 있기 때문이며, 상기와 같은 길이의 여주를 사용하는 이유는 일정한 범위의 길이로 성장한 여주를 사용함으로써 작업성과 생산성 등을 향상하기 위한 것이다.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.
상기 재료준비단계에서는 껍질을 가진 양파를 준비하는바, 양파 껍질을 그대로 사용하는 이유는 탁월한 항암효과가 있는 것으로 알려진 퀘르세틴이 많이 함유되어 있기 때문이며, 상기 퀘르세틴은 산소 라디칼 및 과산화지질 라디칼로부터 피부세포가 공격당하는 것을 억제하며, 피부에 여러 가지 염증 및 상처를 입는 것에 대한 예방효과가 우수하다고 알려져있다.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.
특히 상기 재료준비단계에서 준비된 양파와 여주를 즙추출단계에서 혼합하게 되는바, 양파 75 중량%보다 낮게 함유하거나 여주 25 중량%보다 많이 함유할 경우, 후술하겠지만 즙추출단계에서 건조된 여주를 양파와 혼합하여 즙을 추출하기 때문에 즙의 점도가 커질 뿐만 아니라 여주의 맛과 향이 양파의 맛과 향보다 상대적으로 커져서 즙 전체의 맛의 불균형을 초래할 수 있다.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.
또한, 양파 85 중량%보다 많이 함유하거나 여주 15 중량%보다 적게 함유할 경우, 양파에 많이 함유된 수분으로 인하여 즙추출단계에서 추출된 즙의 점도가 낮아질 수 있을 뿐만 아니라 양파의 맛과 향이 여주의 맛과 향보다 상대적으로 커져서 즙 전체의 맛의 불균형을 초래할 수 있고, 여주의 유익한 성분이 작아져서 양파와 여주의 유익한 성분의 균형이 맞지 않게 된다.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.
상기와 같이 준비된 양파는 양파준비단계에서 손질하게 되고, 여주는 여주준비단계에서 손질하게 되는바, 양파준비단계와 여주준비단계는 순차적으로 할 수도 있으나 작업 시간을 고려하여 동시에 진행하는 것이 바람직하다.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.
즉 상기 양파준비단계에서는 상기 재료준비단계의 양파를 세척한 후에 5 ~ 10 mm 두께로 절단하여 절단양파를 준비하는 것이다.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.
여기서 양파를 세척할 때, 양파 껍질을 별도로 분리한 후에 양파 껍질과 가식부를 별도로 세척한 후에 별도로 절단할 수 있으나, 작업 시간 등을 고려하여 껍질을 가진 양파를 그대로 절단함이 바람직하다.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.
특히 양파를 5mm보다 얇게 절단하는 것은 크게 문제가 되지 않으나, 절단 작업의 시간과 절단 중에 양파가 짓눌려서 발생되는 양파액을 별도로 받아놓아야 하므로 작업성과 위생을 고려한다면 양파를 5mm보다 두껍게 절단하는 것이 바람직하다.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.
또한, 양파를 10mm보다 두껍게 절단하면 후술하는 즙추출단계에서 양파가 즙으로 가변되는 시간이 많이 소요되어 가열온도와 가열시간의 최적화를 도출하지 못하는 것이다.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.
상기 재료준비단계에서 준비된 여주는 여주준비단계에서 세척하게 되는바, 일반적인 세척 방식으로 여주의 표면에 묻은 이물질을 제거하게 되며, 여주준비단계에서 건조 시간 등을 고려하여 여주 속의 풀솜과 씨앗을 제거할 수 있으나, 풀솜과 씨앗을 제거하지 않아도 된다.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.
아무튼, 상기 여주준비단계는 상기 재료준비단계의 여주를 세척하여 3 ~ 4 mm 두께로 절단한 후에 55 ~ 60℃에서 16 ~ 20시간 동안 건조하여 건조여주를 준비하는 것이다.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.
여기서 상기 여주를 3 ~ 4 mm로 절단하는 것은 상기와 같은 온도와 시간으로 여주를 원활하게 건조하기 위한 크기이며, 55℃보다 낮은 온도로 건조하는 것은 건조 시간이 많이 소요되어 작업성이 저하될 뿐만 아니라 이미와 이취를 제거하기에 부족하기 때문이며, 60℃보다 높은 온도로 건조하는 것은 건조 시간을 절약할 수 있으나 여주 본래의 색상을 떨어뜨려서 최종 제품의 즙의 색상에 악영향을 미치기 때문이다.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.
또한, 건조여주를 준비할 때, 55 ~ 60℃에서 16 ~ 20시간 동안 건조하는 것은 여주의 유익한 성분의 파괴없이 여주의 쓴맛을 원활하게 제거할 수 있는 온도와 시간이다.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.
특히 본 발명에서는 상기 여주준비단계에서 열풍으로 건조함이 바람직한바, 그 이유는 열풍으로 인하여 여주의 건조 작업이 원활하게 수행할 뿐만 아니라 여주의 쓴맛을 원활하게 제거할 수 있기 때문이다.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.
한편, 상기 즙추출단계에서는 상기 양파준비단계의 절단양파와 상기 여주준비단계의 건조여주를 혼합 가열한 후에 찌꺼기를 여과하게 된다.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.
특히 본 발명에서는 상기 즙추출단계에서 155 ~ 165℃에서 100 ~ 220분 동안 가열하게 된다.In particular, the present invention is heated for 100 to 220 minutes at 155 ~ 165 ℃ in the juice extraction step.
그러면 상기 즙추출단계에서 절단양파 내의 수분과 영양분이 외부로 배출됨과 아울러 이 수분으로 인하여 여주 내의 유익 성분이 배출 혼합되는 것이다.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.
물론 상기 즙추출단계에서 155℃보다 낮은 온도로 가열하면 양파 내의 수분 배출 시간이 많이 소요되며, 165℃보다 높은 온도로 가열하면 양파 내의 수분이 빠르게 기화되어 즙의 농도를 조정하기 힘들고, 건조여주의 가열시간이 짧아질 수 있어 여주 내의 유익한 성분을 효과적으로 추출하지 못할 수 있으며, 즙추출단계에서의 시간은 가열 온도 155 ~ 165℃에서 즙을 원활하게 추출할 수 있는 시간이다.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 ℃.
이와 같이 제조된 즙은 120ml씩 밀봉 포장하여 누구나 쉽게 마실 수 있는 것이다.Juice thus prepared is sealed in 120ml each one can be easily drink.
참고로 여주는 당뇨병 특효 식물인슐린(p-insulin) 과 카란틴(cherantin) 성분과 비타민C, 베타카로틴, 칼륨, 철 등이 많이 함유되어 있는 것으로 알려져있다.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.
여기서 식물인슐린(p-insulin)은 간에서 당분(포도당)이 연소되도록 돕고, 포도당이 체내에서 재합성되지 못하여 당뇨병환자의 혈당치를 낮출 수 있는 것으로 알려져 있으며, 카란틴(cherantin)은 인슐린을 분비하는 췌장기능을 활발하게 하는 것으로 알려져있다.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.
양파는 품종, 수확시기, 토양, 기후 등 여러 가지 환경 요인에 따라 다소 차이는 있지만 수분이 93.1% 정도이며 나머지는 당분과 유황성분인데 당질로는 포도당, 설탕, 과당, 맥아당 등이 많아 단맛이 있고, 텍스트린, 만닛 등이 들어 있으며, 지질의 함량이 적고 채소로서는 단백질이 많으며, 칼슘과 철분의 함량이 많다.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.
특히 양파 껍질에는 퀘르세틴이 양파 가식부 보다 10배 이상 많이 함유하고 있으며, 상기 퀘르세틴은 양파 플라보노이드로서, 콜레스테롤을 분해하고, 혈소판 응집억제 효과가 높으며, 모세혈관을 강하게 해주고 딱딱하게 굳은 동맥을 부드럽게 하고, 탁월한 항암효과가 있는 것으로 알려져있다.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.
아무튼, 본 발명에 의해 제조되는 즙은 갈색을 띄는 액상이며, 이미(이상한 맛)과 이취(이상한 냄새)가 없고, 열풍 건조하는 과정에서 여주의 쓴맛이 줄어서 여주 특유의 맛과 향에 양파 특유의 맛과 향을 즐길 수 있는 것이다.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.
본 발명은 쓴맛이 강한 여주를 먹기 편하도록 추출액으로 제조함으로써 장소에 구애없이 복용이 간편하며, 남녀노소 누구든지 여주의 유효성분을 함유한 웰빙 건강식품으로 활용할 수 있다.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 (3)

  1. 여주와 양파를 이용하여 즙을 제조함에 있어서,In making juice with bitter melon and onions,
    껍질을 가진 양파 75 ~ 85중량%와 25 ~ 30cm 길이의 미성숙 여주 15 ~ 25 중량%를 준비하는 재료준비단계,Material preparation step to prepare 75 ~ 85% by weight of onion with skin and 15 ~ 25% by weight of immature gourd 25 ~ 30cm long,
    상기 재료준비단계의 양파를 세척한 후에 5 ~ 10 mm 두께로 절단하여 절단양파를 준비하는 양파준비단계,Onion preparation step of preparing a cut onion by cutting to 5 ~ 10 mm thickness after washing the onion of the material preparation step,
    상기 재료준비단계의 여주를 세척하여 3 ~ 4 mm 두께로 절단한 후에 55 ~ 60℃에서 16 ~ 20 시간동안 건조하여 건조여주를 준비하는 여주준비단계,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,
    상기 양파준비단계의 절단양파와 상기 여주준비단계의 건조여주를 혼합 가열한 후에 찌꺼기를 여과하는 즙추출단계로 이루어지는 여주와 양파를 이용한 즙의 제조방법.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.
  2. 제 1 항에 있어서,The method of claim 1,
    상기 양파준비단계에서 껍질을 가진 양파를 그대로 절단하며, 상기 여주준비단계에서 열풍으로 건조하는 것을 특징으로 하는 여주와 양파를 이용한 즙의 제조방법.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.
  3. 제 1 항에 있어서,The method of claim 1,
    상기 즙추출단계에서는 155 ~ 165℃에서 100 ~ 220분 동안 가열하는 것을 특징으로 하는 여주와 양파를 이용한 즙의 제조방법.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 ℃.
PCT/KR2014/012143 2014-12-10 2014-12-10 Balsam pear extract production method WO2016093391A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
PCT/KR2014/012143 WO2016093391A1 (en) 2014-12-10 2014-12-10 Balsam pear extract production method

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/KR2014/012143 WO2016093391A1 (en) 2014-12-10 2014-12-10 Balsam pear extract production method

Publications (1)

Publication Number Publication Date
WO2016093391A1 true WO2016093391A1 (en) 2016-06-16

Family

ID=56107562

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/KR2014/012143 WO2016093391A1 (en) 2014-12-10 2014-12-10 Balsam pear extract production method

Country Status (1)

Country Link
WO (1) WO2016093391A1 (en)

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100986015B1 (en) * 2010-07-06 2010-10-06 함양영농조합법인 Manufacturing method of juice using balsam pear and onion
KR20120001471A (en) * 2010-06-29 2012-01-04 삼성중공업 주식회사 Quay assembly
KR20130009600A (en) * 2011-07-15 2013-01-23 김성규 Bitter gourd extracts for anti-aging activity and a healthy food composition containing the same
KR20130066963A (en) * 2011-12-13 2013-06-21 함양영농조합법인 Manufacturing method for the beverage of momordica charantia having high antioxidant activity
KR20140089292A (en) * 2013-07-29 2014-07-14 이건종 Health food composition comprising balsam pear extract as main ingredients and method thereof

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20120001471A (en) * 2010-06-29 2012-01-04 삼성중공업 주식회사 Quay assembly
KR100986015B1 (en) * 2010-07-06 2010-10-06 함양영농조합법인 Manufacturing method of juice using balsam pear and onion
KR20130009600A (en) * 2011-07-15 2013-01-23 김성규 Bitter gourd extracts for anti-aging activity and a healthy food composition containing the same
KR20130066963A (en) * 2011-12-13 2013-06-21 함양영농조합법인 Manufacturing method for the beverage of momordica charantia having high antioxidant activity
KR20140089292A (en) * 2013-07-29 2014-07-14 이건종 Health food composition comprising balsam pear extract as main ingredients and method thereof

Similar Documents

Publication Publication Date Title
Piga Cactus pear: a fruit of nutraceutical and functional importance
Thomas et al. Mustard
KR100986015B1 (en) Manufacturing method of juice using balsam pear and onion
Maria et al. Researches on the sweet potato (Ipomea batatas L.) behaviour under the soil and climatic conditions of the South-West of Romania
KR101324733B1 (en) Excellent environment and health in baby food substitutes, anthelmintic, detoxification and fermentation effects using rice straw extract liver protection, improve liver disease, anti-cancer, antibacterial, diuretic, milk products, digestive function, and a method of manufacturing the same
KR20100018993A (en) Manufacturing method for a fig and a fig beverage
KR20160007848A (en) A functional drink using sprout ginseng and Method for processing the same
KR100894636B1 (en) A manufacturing process of the beverage including yam extract
KR102182827B1 (en) manufacturing method of a jujube using lactic acid bacteria
CN102793134B (en) Production method of houttuynia cordata root pickles
WO2016093391A1 (en) Balsam pear extract production method
KR20160008257A (en) Method for manufacturing crab preserved in soy sauce with lotus leaf and mushroom (pine mushroom & imbricated hydnum)
KR102129982B1 (en) Method for manufacturing allium victorialis jangajji and allium victorialis jangajji manufactured by the same
KR101966924B1 (en) A white kimchi containing the native grasses fruit and its manufacturing method
KR100842807B1 (en) Preparation method for deoduk-white kimchi using korean cabbage & codonopsis lanceolata
KR101111288B1 (en) Functional red pepper paste and manufacturing method thereof
CN109251825A (en) Wilsonii ice red wine and preparation method thereof
KR101692692B1 (en) slices of raw skate seasoned with vegetable
CN104957706A (en) Method for processing fig juice
CN110495542A (en) A kind of cactus solid beverage and preparation method
KR101530007B1 (en) Functional fermented food and the manufacturing method thereof
KR20200067490A (en) Method for manufacturing functional food comprising silk worm extract solution
KR101709564B1 (en) Method for procucing Moju containing purple sweet potato and barley
KR102005982B1 (en) A method of making low-salt dongchimi to aid digestion using the fermenting liquid of fruit
KR102581008B1 (en) Cooking method for peach jam and peach jam prepared by the method

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 14908039

Country of ref document: EP

Kind code of ref document: A1

NENP Non-entry into the national phase

Ref country code: DE

122 Ep: pct application non-entry in european phase

Ref document number: 14908039

Country of ref document: EP

Kind code of ref document: A1