WO2016093391A1 - Procédé de production d'extrait de margose - Google Patents

Procédé de production d'extrait de margose Download PDF

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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
English (en)
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/fr
Publication of WO2016093391A1 publication Critical patent/WO2016093391A1/fr

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Classifications

    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • A23L2/04—Extraction 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.

Landscapes

  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Medicines Containing Plant Substances (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

L'invention concerne un procédé de fabrication d'un jus en utilisant des margoses et des oignons, qui comprend, pour la production d'un jus en utilisant des margoses et des oignons : une étape de préparation des ingrédients pour préparer 75 à 85 % en poids d'oignons avec leurs pelures et 15 à 25 % en poids de margoses immatures de 25 à 30 cm de long ; une étape de préparation des oignons pour préparer des oignons coupés par lavage des oignons dans l'étape de préparation des ingrédients, puis leur découpe une épaisseur de 5 à 10 mm ; une étape de préparation des margoses pour préparer des margoses séchées par lavage des margoses de l'étape de préparation des ingrédients, leur découpe à une épaisseur de 3-4 mm, puis le séchage des margoses découpées pendant 16 à 20 heures à une température de 55-60 °C ; et une étape d'extraction de jus pour mélanger et chauffer les oignons découpés de l'étape de préparation des oignons séchés et les margoses séchées de l'étape de préparation des margoses puis de filtration des impuretés, dans lequel les oignons sont découpés avec leurs pelures dans l'étape de préparation des oignons, le séchage est effectué en utilisant de l'air chaud dans l'étape de préparation des margoses, et chauffage est effectué pendant 100 à 220 minutes à une température de 155-165 °C dans l'étape d'extraction de jus. Ainsi, la présente invention présente les effets suivants : la plus grande partie de l'amertume est éliminée par un séchage à l'air chaud pendant 16 à 20 heures à une température de 55-60 °C, ce qui permet ainsi de bénéficier du goût et de la saveur uniques des margoses ; le jus peut prendre un goût et un arôme généraux uniques car le goût et la saveur uniques des oignons sont mélangés avec le goût unique des margoses en mélangeant les margoses et les oignons ; non seulement la vitamine C contenue dans les margoses n'est pas détruite facilement par des températures élevées, mais en plus elle est mélangée avec des ingrédients bénéfiques contenus dans les pelures et la chair des oignons, ce qui permet à un consommateur d'ingérer facilement les nutriments contenus dans les margoses et les oignons.
PCT/KR2014/012143 2014-12-10 2014-12-10 Procédé de production d'extrait de margose WO2016093391A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
PCT/KR2014/012143 WO2016093391A1 (fr) 2014-12-10 2014-12-10 Procédé de production d'extrait de margose

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/KR2014/012143 WO2016093391A1 (fr) 2014-12-10 2014-12-10 Procédé de production d'extrait de margose

Publications (1)

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

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Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100986015B1 (ko) * 2010-07-06 2010-10-06 함양영농조합법인 여주와 양파를 이용한 즙의 제조방법
KR20120001471A (ko) * 2010-06-29 2012-01-04 삼성중공업 주식회사 안벽 조립체
KR20130009600A (ko) * 2011-07-15 2013-01-23 김성규 항노화 활성을 갖는 여주 추출물 및 이를 함유하는 건강식품 조성물
KR20130066963A (ko) * 2011-12-13 2013-06-21 함양영농조합법인 우수한 항산화 활성을 갖는 여주 음료 제조방법
KR20140089292A (ko) * 2013-07-29 2014-07-14 이건종 여주 추출물을 주성분으로 하는 건강식품 조성물 및 그 제조방법

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20120001471A (ko) * 2010-06-29 2012-01-04 삼성중공업 주식회사 안벽 조립체
KR100986015B1 (ko) * 2010-07-06 2010-10-06 함양영농조합법인 여주와 양파를 이용한 즙의 제조방법
KR20130009600A (ko) * 2011-07-15 2013-01-23 김성규 항노화 활성을 갖는 여주 추출물 및 이를 함유하는 건강식품 조성물
KR20130066963A (ko) * 2011-12-13 2013-06-21 함양영농조합법인 우수한 항산화 활성을 갖는 여주 음료 제조방법
KR20140089292A (ko) * 2013-07-29 2014-07-14 이건종 여주 추출물을 주성분으로 하는 건강식품 조성물 및 그 제조방법

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