WO2016093394A1

WO2016093394A1 - Balsam pear pill production method

Info

Publication number: WO2016093394A1
Application number: PCT/KR2014/012153
Authority: WO
Inventors: 이해근
Original assignee: 함양영농조합법인
Priority date: 2014-12-10
Filing date: 2014-12-10
Publication date: 2016-06-16

Abstract

The balsam pear pill production method according to the present invention, which uses balsam pears as a main ingredient, comprises: a balsam pear harvesting step for harvesting immature balsam pears 25-30 cm long; a washing step for washing the balsam pears harvested in the balsam pear harvesting step; a cutting step for diametrically cutting the balsam pears washed in the washing step so as to form cut balsam pears 4-6 mm thick; a cut balsam pear drying step for drying the cut balsam pears in the cutting step at a temperature of 55-65℃ for 16-20 hours; a grinding step for grinding the cut balsam pears dried in the cut balsam pear drying step so as to turn same into powdered balsam pears and separately grinding additives comprising dried Rhynchosia volubilis and black sesame seeds so as to turn same into powdered additives; a molding step for mixing the powdered balsam pears and powdered additives in the grinding step, then kneading the resulting mixture with water added thereto so as to form a paste, and forming annular initial balsam pear pills with the paste; a balsam pear pill drying step for drying the initial balsam pear pills in the molding step at a temperature of 55-65℃ for 16-20 hours; and a packaging step for packaging the balsam pear pills in the balsam pear pill drying step. Accordingly, the balsam pear pills produced by the production method according to the present invention exhibit effects including: mostly removing bitterness by drying twice at a temperature of 55-65℃ for 16-20 hours; allowing the unique taste and flavor of balsam pears to be enjoyed on account of vitamin C and the like contained in the balsam pears; and further allowing a taker to easily take in nutrients contained in the balsam pears and nutrients contained in the additives.

Description

Yeojuhwan manufacturing method

The present invention relates to a method for manufacturing Yeoju Hwan using Yeoju and Seomoktae, and more particularly, Yeojuhwan, which can easily consume nutrients contained in Yeoju with reduced bitter taste and nutrients contained in additives such as Seomoktae. It relates to a manufacturing method.

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 excellent effects on diabetes patients and high blood pressure.

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

However, since the prior art as described above is a technique for extracting the active ingredient from the bitter gourd, the bitter taste of the bitter gourd by effectively treating the bitter gourd was not a technology that can be used as a ring of the bitter gourd itself.

As another example, a technique applied and registered in Korean Patent Application No. 10-2003-42835 has been developed. The present invention relates to a blood sugar lowering composition containing Cordyceps sinensis and Yeoju, in particular blood sugar containing silkworm Cordyceps, yeast and magnesium. It is a lowering composition, which shows an average blood glucose lowering effect of 60% or more in animal experiments, which exhibits an excellent blood sugar lowering effect that cannot be achieved with each individual component.

However, the prior art as described above is heated to 100 minutes 45 ℃ at 45 ℃ mixed with distilled water in a ratio of 50: 50 without removing the seeds of the yeast, after storing for 36 hours at 23 ℃, frozen at minus 50 ℃ Because it is dried and powdered and mixed with the silkworm Cordyceps sinensis powder, it is not only insufficient to remove bitterness of bitter melon, but also a lot of distilled water, so that nutrients in the bitter meandering into distilled water cause a lot of useful nutrient loss. There is this.

Of course, conventionally, there is a general method that can be taken by simply varying the bitter gourd itself with tea or pill, but could not effectively reduce the bitter taste of the bitter gourd because it can not effectively process the bitter gourd, The disadvantage is that it could not be delivered to the user efficiently.

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 dry the bitter gourd at an appropriate temperature and time, as well as to reduce the bitter taste of bitter gourd by mixing additives such as Seomoktae unique taste To improve the flavor and to provide a method for producing Yeoju hwan which can easily consume the nutrients contained in additives such as nutrients and Seomoktae in Yeoju.

In order to achieve the above object, the present invention in the method for manufacturing the Yeoju ring using the main raw material, the harvesting step of harvesting the immature gourd of 25 ~ 30cm in length, washing the gourd harvested in the gourd harvesting step The cutting step to cut, the cutting step to cut the bitter gourd washed in the radial direction to form a 4 to 6mm thick cutting bitter gourd, the cutting to dry the cut bitter gourd of the cutting step for 16 to 20 hours at 55 ~ 65 ℃ Yeoju drying step, the cutting gourd dried in the cutting gourd drying step to pulverized and transformed into a powder gourd, and the grinding step of pulverizing the additive consisting of Seomoktae and black sesame in the dried state to a powder additive, respectively, of the grinding step After mixing the powder bitumen and powder additives, kneading while adding water to form a dough to form a ring-shaped initial bitter gourd ring Provides yeojuhwan drying step, yeojuhwan manufacturing method of packaging comprising the step of packaging the yeojuhwan yeojuhwan of the drying step of drying the molding step, the initial yeojuhwan of the molding step at 55 ~ 65 ℃ for 16 to 20 hours.

Yeoju hwan prepared by the manufacturing method according to the present invention is thus dried two times for 16 to 20 hours at 55 ~ 65 ℃, can remove most of the bitter taste, due to the vitamin C contained in Yeoju The taste and aroma can be enjoyed, and other nutrients contained in Yeoju and nutrients contained in additives such as Seomoktae and black sesame are easily ingested by the user.

The present invention is a method for manufacturing the Yeoju ring using the Yeoju as a main raw material, the harvesting step of harvesting the immature gourd of length 25 ~ 30cm, the washing step of washing the harvested gourd harvested in the gourd harvesting step, washing in the washing step Cutting the bitumen by cutting the bitumen in the radial direction to form a cutting bitumen of 4 ~ 6mm thickness, cutting bitumen drying step of drying the cutting bitumin of the cutting step for 16 to 20 hours at 55 ~ 65 ℃, drying the cutting bitter gourd After grinding the dried bitter gourd in the variable to the powder bitter, and grinding the additives consisting of Seomoktae and black sesame in the dried state to the powder additives, respectively, after mixing the powdered bitter gourd and powder additives of the grinding step Kneading while adding water to form a dough to form a ring-shaped initial circumferential ring with the dough, the initial stage of the forming step Yeoju ring drying step of drying the main ring at 55 ~ 65 ℃ for 16 to 20 hours, packaging step of packing the Yeoju ring of the Yeoju ring drying step, mixing 20% by weight of powder additives to 80% by weight of the powder gourd in the molding step Including, but the powder additive is composed of 10% by weight of Seomoktae and 10% by weight black sesame.

Hereinafter, a preferred embodiment of the method for producing yeast ring according to the present invention will be described in more detail.

The present invention is a method for manufacturing a bitter gourd using the bitter gourd, harvesting the bitter gourd of 25 ~ 30cm in the harvesting step of harvesting the immature bitter gourd, washing the cutting, cutting step, dried bitter gourd Steps, crushing step, molding step, Yeoju ring by the drying step is made by the method of packing the Yeoju ring in the packaging step.

The reason for using the immature gourd of 25 ~ 30cm length harvested in the gourd harvesting step is that the immature gourd contains a lot of useful components such as plant insulin (pinsulin), carantin (charantin) and vitamin C. The reason for using the length of the bite is to improve workability and productivity by using the bite grown in a certain range of length.

The yeoju harvested in the yeoju harvesting step is to be washed in the washing step, this washing step is to remove foreign matters on the surface of the yeoju as in the general cleaning method, the yeoju washed in the washing step in the cutting step Will cut.

That is, in the cutting step, the washed bites are cut in the radial direction to form cutting bites having a thickness of 4 to 6 mm.

Here, cutting thickness cut smaller than 4mm does not adversely affect, but if the cutting thickness is too thin, cutting work takes a lot of time, cutting thickness cutting larger than 6mm cutting in the cutting bitter drying step described below Not only does it take a long time to dry the bitter gourd, but it does not reduce the bitterness deep inside the cut bitter gourd.

The cutting bitumen drying step is to dry the cut bitumen cut as described above 55 to 65 ℃ for 16 to 20 hours.

Drying at a temperature lower than 55 ° C. in the drying step of cutting the cutting process takes a lot of drying time, and thus the workability may be degraded. Drying at a temperature higher than 65 ° C. may save drying time but increases the drying temperature. This is because the amount of electricity to be used increases.

Of course, the cutting temperature with the Yeoju ring drying step to be described later, the drying temperature is generally higher than 55 ℃, so the color of the Yeoju ring is only slightly changed to a black color, so that drying to a temperature higher than 65 ℃ to save drying time You can do it.

On the other hand, in order to make an annular gourd using the cutting gourd dried in the cutting gourd drying step as described above, in the grinding step, the cutting gourd is pulverized by a grinder to be changed into a powder gourd.

In the pulverizing step, additives such as Seomoktae and black sesame in the already dried state are prepared, and each of them is pulverized and changed into a powder additive.

The powder bitter gourd and powder additives are mixed with a minimum amount of water in the molding step to form a dough, and the dough is formed using a mold or a molding machine to form an annular initial bitter gourd ring. It is dried in the step.

In other words, when making the dough by mixing the powder gourd and the additive, it is preferable to make the dough of the powder gourd and the additive with the minimum amount of water by kneading three times while dividing water three times.

In particular, the present invention includes mixing 20% by weight of the powder additives to 80% by weight of the powder lichen in the molding step, the powder additive is composed of 10% by weight of Seomoktae and 10% by weight black sesame, this ratio is the unique taste of Yeoju By adding the flavor and aroma of the additives to the fruit, it is not only the best ratio of the bitter gourd and the additive, but also the ratio of efficiently adding the nutrient to the bitter nutrient.

And the size of the initial circumferential ring is a particle diameter of 3mm ~ 10mm, this size is set to an optimal size in consideration of the time required for the molding operation and the time required for drying, molding with an initial circumferential ring of less than 3mm particle diameter molding It may take a lot of time required to work, and the molding of the initial circumferential ring size larger than the particle diameter of 10mm is a large drying time while increasing the drying temperature in the yeoju ring drying step.

The Yeoju ring drying step is to dry for 16 to 20 hours at 55 ~ 65 ℃ as the cutting bite drying step.

In particular, the cutting bitumen drying step and the bitumen ring drying step is preferred to dry the cutting bitumen and initial bitumen ring with hot air.

In other words, the cutting bitumen and the initial bitumen ring are put inside the drying device, and the hot air is continuously blown into the drying device to maintain the temperature by communicating the air inside to the outside to maintain the temperature at 55 to 65 ° C. It is desirable for the moisture to be discharged to the outside of the drying apparatus.

So, in the two drying processes, that is, the cutting bitter gourd drying step and the bitter gourd drying step, much of the bitter taste of the bitter gourd can be removed, and the bitterness is offset by the additives.

Of course, the Yeoju ring manufactured as described above may be quantitatively packaged in the packaging step using a natural pulp wrapping paper that does not harm the human body, but it is preferable that the packaging is sealed with an antibacterial PET wrapping paper. .

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

In addition, plant insulin (p-insulin) is known to help burn sugar (glucose) in the liver, lower glucose levels in diabetics because glucose is not resynthesized in the body, and carantin releases insulin. It is known to promote pancreatic function.

Seomoktae contains proteins, carbohydrates, lipids, vitamins, calcium, lecithin and isoflavones, and contains 19.5 times more physiologically active isoflavones than other soybeans. It is known to be effective in promoting medicinal diseases, as well as anti-cancer effects and osteoporosis, and is known for its savory and light taste.

Black sesame seeds contain M-100, vitamin E, fiber, calcium, and other ingredients. In the Chinese long-haul herbaceous herb, it is said to be more potent and powerful than sesame seeds.

Anyway, Yeojuhwan prepared by the present invention is slightly dried to 55 ~ 65 ℃, has a weak black color, there is no (weird taste) and off-flavor (weird smell), and the bitterness of the bitter gourd decreases during drying Not only can enjoy the unique taste and aroma, but the taste and aroma of the additives can be added to enjoy the excellent taste and aroma, and the useful ingredients and useful ingredients of the yeast can be delivered to the user.

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

Claims

In the method of manufacturing Yeoju hwan using Yeoju as a main raw material,

Yeoju harvesting step of harvesting immature gourd of 25 ~ 30cm in length;

A washing step of washing the harvested bitter gourd in the bitter gourd harvesting step;

Cutting step of cutting the bitter gourd washed in the radial direction to form a 4 ~ 6mm thickness cutting bitter gourd;

Cutting bitumen drying step of drying the cutting bitumin of the cutting step for 16 to 20 hours at 55 ~ 65 ℃;

Pulverizing the dried bitter gourd dried in the cutting bitter gourd drying step to pulverize the dried bitter gourd and black sesame seed in the dried state to pulverize the additives into powder additives; Forming the dough by mixing the powder bitter melon and powder additive of the pulverizing step and adding water to form a dough-shaped initial bitter melon ring;

Yeoju ring drying step of drying the initial yeast ring of the molding step for 16 to 20 hours at 55 ~ 65 ℃;

It consists of a packaging step of packing the Yeoju ring of the Yeoju ring drying step,

In the forming step comprising mixing 20% by weight of the powder additives to 80% by weight of the powder gourd, wherein the powder additive is made of Yeoju Ring, characterized in that consisting of 10% by weight of Seomoktae and 10% by weight black sesame.
The method of claim 1,

Hot-air drying in the cutting bite drying step and the bite ring drying step, the method of producing a bite ring containing the initial ring of the diameter of 3mm ~ 10mm in the molding step.