WO2016093394A1 - Balsam pear pill production method - Google Patents

Balsam pear pill production method Download PDF

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Publication number
WO2016093394A1
WO2016093394A1 PCT/KR2014/012153 KR2014012153W WO2016093394A1 WO 2016093394 A1 WO2016093394 A1 WO 2016093394A1 KR 2014012153 W KR2014012153 W KR 2014012153W WO 2016093394 A1 WO2016093394 A1 WO 2016093394A1
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Prior art keywords
balsam
drying
cutting
ring
yeoju
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PCT/KR2014/012153
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French (fr)
Korean (ko)
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이해근
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함양영농조합법인
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Priority to PCT/KR2014/012153 priority Critical patent/WO2016093394A1/en
Publication of WO2016093394A1 publication Critical patent/WO2016093394A1/en

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  • 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.
  • 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.
  • the bitter gourd extract is 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.
  • 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.
  • 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.
  • the prior art as described above is heated to 100 minutes 45 °C at 45 °C mixed with distilled water in a ratio of 50: 50 without removing the seeds of the yeast, after storing for 36 hours at 23 °C, frozen at minus 50 °C 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.
  • 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.
  • 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 gourd dried in the cutting gourd drying step to pulverized and transformed into a powder gourd
  • 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
  • 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 °C, 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 °C, 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
  • 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.
  • the washed bites are cut in the radial direction to form cutting bites having a thickness of 4 to 6 mm.
  • 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 °C 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.
  • the drying temperature is generally higher than 55 °C, so the color of the Yeoju ring is only slightly changed to a black color, so that drying to a temperature higher than 65 °C to save drying time You can do it.
  • the cutting gourd is pulverized by a grinder to be changed into a powder gourd.
  • 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.
  • 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.
  • 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 °C as the cutting bite drying step.
  • 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.
  • 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.
  • 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. .
  • 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.
  • p-insulin diabetes-specific plant insulin
  • cherantin carantin
  • plant insulin p-insulin
  • p-insulin plant insulin
  • 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.
  • Yeojuhwan prepared by the present invention is slightly dried to 55 ⁇ 65 °C, 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.

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

여주환의 제조방법Yeojuhwan manufacturing method
본 발명은 여주와 서목태 등을 이용하여 여주환을 제조하는 방법에 관한 것으로서, 더욱 상세하게는 쓴맛을 줄인 여주에 함유된 영양분과 서목태 등의 첨가물에 함유된 영양분을 용이하게 섭취할 수 있는 여주환을 용이하게 제조하는 방법에 관한 것이다.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.
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 식물 인슐린(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 excellent effects on diabetes patients 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 알코올, 또는 이들의 혼합 용매를 추출용매로 사용하여 여주로부터 제조되는 기술이 공지되었다.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.
그러나 상기와 같은 종래 기술은 여주로부터 유효성분을 추출하는 기술이기 때문에, 여주를 효율적으로 처리하여 여주의 쓴맛을 줄여서 여주 자체를 환으로써 사용할 수 있는 기술이 아니었다.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.
다른 예로서 종래에는 특허출원 제10-2003-42835호로 출원 및 등록된 기술이 개발되었는바, 이는 동충하초와 여주를 함유하는 혈당강하용 조성물에 관한 것으로, 특히 누에동충하초, 여주 및 마그네슘을 함유하는 혈당강하용 조성물이며, 이러한 조성물은 동물 실험에서 평균 60% 이상의 혈당 강하 효과를 나타내고 있으며, 이는 각 개별성분으로는 달성할 수 없는 우수한 혈당 강하 효과를 발휘하는 것이다.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.
그러나 상기와 같은 종래 기술은 여주의 씨를 제거하지 않는 채 여주와 증류수를 50:50의 비율로 혼합하여 100℃에서 45분 동안 가열하여, 23℃에서 36시간 동안 보관한 후, 영하 50℃에서 동결 건조시켜 분말 상태로 만들어서 상기 누에동충하초 분말과 혼합하기 때문에, 여주의 쓴맛을 제거하는 것이 미흡할 뿐만 아니라 증류수의 양이 많아서 여주 내의 영양분이 증류수에 스며들어 여주의 유용한 영양분의 손실이 많이 발생된다는 단점이 있다.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.
물론 종래에는 여주 자체를 차 또는 환으로 단순하게 가변시켜서 복용할 수 있는 일반적인 방법이 있으나, 여주를 효과적으로 처리하지 못하여 여주의 쓴맛을 효과적으로 줄일 수 없었고, 여주의 특유한 맛과 향, 여주의 유용한 성분을 복용자에게 효율적으로 전달하지 못했다는 단점이 있다.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.
본 발명은 상기와 같은 종래 기술의 문제점을 해결하기 위하여 안출된 것으로서, 본 발명의 목적은 여주를 적절한 온도와 시간으로 건조함과 아울러 서목태 등의 첨가물을 혼합함으로써 여주의 쓴맛을 줄여서 여주의 독특한 맛과 향을 향상시키고, 여주에 함유된 영양분과 서목태 등의 첨가물에 함유된 영양분을 용이하게 섭취할 수 있는 여주환을 제조하기 위한 방법을 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 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.
상기와 같은 목적을 달성하기 위하여, 본 발명은 여주를 주원료로 하여 여주환을 제조하는 방법에 있어서, 길이가 25 ~ 30cm의 미성숙 여주를 수확하는 여주수확단계, 상기 여주수확단계에서 수확된 여주를 세척하는 세척단계, 상기 세척단계에서 세척한 여주를 직경 방향으로 절단하여 4 ~ 6mm 두께의 절단여주를 형성하는 절단단계, 상기 절단단계의 절단여주를 55 ~ 65℃에서 16 ~ 20시간 동안 건조하는 절단여주 건조단계, 상기 절단여주 건조단계에서 건조된 절단여주를 분쇄하여 분말여주로 가변시킴과 아울러 건조된 상태의 서목태와 흑임자로 구성된 첨가물을 각각 분쇄하여 분말첨가물로 가변시키는 분쇄단계, 상기 분쇄단계의 분말여주와 분말첨가물을 혼합한 뒤에 물을 첨가하면서 반죽하여 반죽물을 만들어 반죽물로 환 형상의 초기여주환을 형성하는 성형단계, 상기 성형단계의 초기여주환을 55 ~ 65℃에서 16 ~ 20시간 동안 건조하는 여주환 건조단계, 상기 여주환 건조단계의 여주환을 포장하는 포장단계로 이루어지는 여주환의 제조방법을 제공한다.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.
이와 같이 이루어지는 본 발명에 의한 제조방법으로 제조된 여주환은 55 ~ 65℃에서 16 ~ 20시간 동안 두 차례로 건조하기 때문에, 쓴맛을 대부분 제거할 수 있으며, 여주에 함유된 비타민 C 등으로 인하여 여주 특유의 맛과 향을 즐길 수 있고, 그 밖에 여주에 함유된 영양분과 서목태와 흑임자와 같은 첨가물에 함유된 영양분을 복용자에게 용이하게 섭취시킬 수 있다는 이점이 있다.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.
본 발명은 여주를 주원료로 하여 여주환을 제조하는 방법에 있어서, 길이가 25 ~ 30cm의 미성숙 여주를 수확하는 여주수확단계, 상기 여주수확단계에서 수확된 여주를 세척하는 세척단계, 상기 세척단계에서 세척한 여주를 직경 방향으로 절단하여 4 ~ 6mm 두께의 절단여주를 형성하는 절단단계, 상기 절단단계의 절단여주를 55 ~ 65℃에서 16 ~ 20시간 동안 건조하는 절단여주 건조단계, 상기 절단여주 건조단계에서 건조된 절단여주를 분쇄하여 분말여주로 가변시킴과 아울러 건조된 상태의 서목태와 흑임자로 구성된 첨가물을 각각 분쇄하여 분말첨가물로 가변시키는 분쇄단계, 상기 분쇄단계의 분말여주와 분말첨가물을 혼합한 뒤에 물을 첨가하면서 반죽하여 반죽물을 만들어 반죽물로 환 형상의 초기여주환을 형성하는 성형단계, 상기 성형단계의 초기여주환을 55 ~ 65℃에서 16 ~ 20시간 동안 건조하는 여주환 건조단계, 상기 여주환 건조단계의 여주환을 포장하는 포장단계로 이루어지며, 상기 성형단계에서 분말여주 80중량%에 분말첨가물 20중량%를 혼합하는 것을 포함하되, 상기 분말첨가물은 서목태 10중량%와 흑임자 10중량%로 이루어진다.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.
이하 본 발명에 의한 여주환의 제조방법의 바람직한 실시예를 더욱 상세하게 설명한다.Hereinafter, a preferred embodiment of the method for producing yeast ring according to the present invention will be described in more detail.
본 발명은 여주를 이용하여 쓴맛을 제거한 여주환을 제조하는 방법으로서, 미성숙된 여주를 수확하는 여주수확단계에서 25 ~ 30cm 길이의 여주를 수확하게 되며, 이러한 여주를 세척단계, 절단단계, 절단여주 건조단계, 분쇄단계, 성형단계, 여주환 건조단계에 따라 순차적으로 처리하여 포장단계에서 여주환을 포장하는 방법으로 이루어진다.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.
상기 여주수확단계에서 수확된 25 ~ 30cm 길이의 미성숙 여주를 사용하는 이유는 미성숙 여주에 식물인슐린(pinsulin)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.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.
상기 여주수확단계에서 수확된 여주는 상기 세척단계에서 세척하게 되는바, 이러한 세척단계에서는 일반적인 세척 방식과 같이 여주의 표면에 묻은 이물질을 제거하기 위한 것이며, 상기 세척단계에서 세척한 여주는 절단단계에서 절단하게 된다.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.
즉 상기 절단단계에서는 세척된 여주를 직경 방향으로 절단하여 4 ~ 6mm 두께의 절단여주를 형성하게 된다.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.
여기서 두께가 4mm보다 작게 절단된 절단여주는 악영향을 미치지는 않지만, 절단두께가 너무 얇으면 절단 작업시간이 많이 소요되는 것이며, 두께가 6mm 보다 크게 절단된 절단여주는 후술하는 절단여주 건조단계에서 절단여주의 건조 시간을 많이 소요할 뿐만 아니라 절단여주의 내부 깊은 곳에 있는 쓴맛을 원활하게 줄이지 못하게 된다.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.
상기 절단여주 건조단계는 상기와 같이 절단된 절단여주를 55 ~ 65℃에서 16 ~ 20시간 동안 건조하는 것이다.The cutting bitumen drying step is to dry the cut bitumen cut as described above 55 to 65 ℃ for 16 to 20 hours.
상기 절단여주 건조단계에서 55℃보다 낮은 온도로 건조하는 것은 건조 시간이 많이 소요되어 작업성이 저하될 수 있기 때문이며, 65℃보다 높은 온도로 건조하는 것은 건조 시간을 절약할 수 있으나 건조 온도를 상승시키기 위한 전기 사용량이 많아지기 때문이다.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.
물론 후술하는 여주환 건조단계와 함께 절단여주 건조단계에서는 건조 온도가 대체로 55℃보다 높은 온도이므로 여주환의 색상은 약간의 검은색으로 가변될 뿐이므로, 건조 시간을 절약하기 위하여 65℃보다 높은 온도로 건조할 수도 있는 것이다.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.
한편, 상기와 같이 절단여주 건조단계에서 건조된 절단여주를 이용하여 환 형상의 여주를 만들기 위하여, 분쇄단계에서는 상기 절단여주를 분쇄기로 분쇄하여 분말여주로 가변시킨다.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.
그리고 상기 분쇄단계에서는 이미 건조된 상태의 서목태와 흑임자와 같은 첨가물을 준비하여, 이들을 각각 분쇄하여 분말첨가물로 가변시킨다.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.
이러한 분말여주와 분말첨가물은 성형단계에서 물을 최소로 첨가하여 이들을 혼합 반죽하여 반죽물을 만들고, 반죽물을 형틀이나 성형기를 이용하여 환 형상의 초기여주환을 형성하게 되며, 상기 초기여주환은 여주환 건조단계에서 건조하게 된다.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.
즉 분말여주와 첨가물을 혼합하여 반죽물을 만들 때, 물을 3차례로 나누어서 투입하면서 3차례로 반죽하여 최소량의 물로써 분말여주와 첨가물의 반죽물을 만듦이 바람직하다.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.
특히 본 발명에서는 상기 성형단계에서 분말여주 80중량%에 분말첨가물 20중량%를 혼합하는 것을 포함하되, 상기 분말첨가물은 서목태 10중량%와 흑임자 10중량%로 이루어지며, 이러한 비율은 여주의 독특한 맛과 향에 첨가물의 맛과 향을 더해서 여주와 첨가물이 가장 잘 어울리는 비율일 뿐만 아니라 여주의 영양분에 첨가물의 영양분을 효율적으로 더할 수 있는 비율인 것이다.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.
그리고 상기 초기여주환의 크기는 입경 3mm ~ 10mm이며, 이러한 크기는 성형 작업에 필요한 시간과 건조에 필요한 시간 등을 고려하여 최적의 크기로 설정된 것이며, 입경 3mm보다 작은 크기의 초기여주환으로 성형하는 것은 성형에 필요한 작업 시간이 많이 소요될 수 있고, 입경 10mm보다 큰 크기의 초기여주환으로 성형하는 것은 여주환 건조단계에서 건조 온도를 상승시키면서 건조 시간이 많이 소요되는 것이다.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.
상기 여주환 건조단계는 상기 절단여주 건조단계와 같이 55 ~ 65℃에서 16 ~ 20시간 동안 건조하는 것이다.The Yeoju ring drying step is to dry for 16 to 20 hours at 55 ~ 65 ℃ as the cutting bite drying step.
특히 상기 절단여주 건조단계와 여주환 건조단계에서는 열풍으로 절단여주와 초기여주환을 건조함이 바람직하다.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.
다시 말하면 건조 장치의 내부에 절단여주와 초기여주환을 넣고 열풍을 건조장치 내로 계속해서 불어넣어서 건조 장치 내부를 55 ~ 65℃로 유지할 수 있도록 내부의 공기를 외기와 연통시켜서 온도를 유지하여 내부에서 발생되는 습기가 건조 장치 외부로 배출되도록 함이 바람직하다.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.
그래서 두 차례의 건조 과정 즉 상기 절단여주 건조단계와 여주환 건조단계에서 여주의 쓴맛의 많은 부분이 제거될 수 있으며, 첨가물로 인하여 여주의 쓴맛을 상쇄시킨다.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.
물론 상기와 같이 제조되는 여주환은 인체에 해를 끼치지 않는 천연펄프 재질의 포장지를 사용하여 상기 포장단계에서 정량 포장할 수 있으나, 항균 처리된 페트(PET) 재질의 포장지로 밀봉 포장함이 바람직하다.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. .
참고로 여주는 당뇨병특효 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) ingredients, vitamin C, beta carotene, potassium, iron, and the like.
그리고 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.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.
서목태는 단백질, 탄수화물, 지질, 비타민, 칼슘, 레시틴, 이소플라본 등 성분을 함유하고 있고, 일반 콩에 비해 생리활성물인 이소플라본(Isoflavone)이 19.5배가 함유되어 있으며, 다른 콩과는 달리 혈액순환을 촉진하는 효능을 지니고 있어 약용으로 질병의 예방할 수 있을 뿐만 아니라 항암 효과, 골다공증을 예방할 수 있다고 알려져 있으며, 고소하고 담백한 맛을 지닌다.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.
흑임자는 M-100, 비타민 E, 섬유질, 칼슘 등 성분을 함유하고 있으며, 중국의 오래된 의서인 본초강목에서 참깨보다도 효능이 거대하고 위력적이고, 신장에 좋다고 알려져 있으며, 고소한 맛이 강하다.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.
아무튼, 본 발명에 의해 제조되는 여주환은 55 ~ 65℃로 두 차례 건조되므로 약한 검정 계통의 색상을 띄며, 이미(이상한 맛)과 이취(이상한 냄새)가 없고, 건조 과정에서 여주의 쓴맛이 줄어서 여주 특유의 맛과 향을 즐길 수 있을 뿐만 아니라 첨가물의 맛과 향이 더해져서 우수한 맛과 향을 즐길 수 있으며, 여주의 유용한 성분과 첨가물의 유용한 성분이 복용자에게 전달될 수 있는 것이다.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.
본 발명은 쓴맛이 강한 여주를 먹기 편하도록 환으로 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 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 (2)

  1. 여주를 주원료로 하여 여주환을 제조하는 방법에 있어서,In the method of manufacturing Yeoju hwan using Yeoju as a main raw material,
    길이가 25 ~ 30cm의 미성숙 여주를 수확하는 여주수확단계; Yeoju harvesting step of harvesting immature gourd of 25 ~ 30cm in length;
    상기 여주수확단계에서 수확된 여주를 세척하는 세척단계; A washing step of washing the harvested bitter gourd in the bitter gourd harvesting step;
    상기 세척단계에서 세척한 여주를 직경 방향으로 절단하여 4 ~ 6mm 두께의 절단여주를 형성하는 절단단계; Cutting step of cutting the bitter gourd washed in the radial direction to form a 4 ~ 6mm thickness cutting bitter gourd;
    상기 절단단계의 절단여주를 55 ~ 65℃에서 16 ~ 20시간 동안 건조하는 절단여주 건조단계; Cutting bitumen drying step of drying the cutting bitumin of the cutting step for 16 to 20 hours at 55 ~ 65 ℃;
    상기 절단여주 건조단계에서 건조된 절단여주를 분쇄하여 분말여주로 가변시킴과 아울러 건조된 상태의 서목태와 흑임자로 구성된 첨가물을 각각 분쇄하여 분말첨가물로 가변시키는 분쇄단계; 상기 분쇄단계의 분말여주와 분말첨가물을 혼합한 뒤에 물을 첨가하면서 반죽하여 반죽물을 만들어 반죽물로 환 형상의 초기여주환을 형성하는 성형단계; 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;
    상기 성형단계의 초기여주환을 55 ~ 65℃에서 16 ~ 20시간 동안 건조하는 여주환 건조단계; Yeoju ring drying step of drying the initial yeast ring of the molding step for 16 to 20 hours at 55 ~ 65 ℃;
    상기 여주환 건조단계의 여주환을 포장하는 포장단계로 이루어지며,It consists of a packaging step of packing the Yeoju ring of the Yeoju ring drying step,
    상기 성형단계에서 분말여주 80중량%에 분말첨가물 20중량%를 혼합하는 것을 포함하되, 상기 분말첨가물은 서목태 10중량%와 흑임자 10중량%로 이루어짐을 특징으로 하는 여주환의 제조방법.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.
  2. 제 1 항에 있어서,The method of claim 1,
    상기 절단여주 건조단계와 여주환 건조단계에서 열풍 건조하며, 상기 성형단계에서 입경 3mm ~ 10mm의 초기여주환으로 형성하는 것을 포함하여 이루어지는 여주환의 제조방법.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.
PCT/KR2014/012153 2014-12-10 2014-12-10 Balsam pear pill production method WO2016093394A1 (en)

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Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100956474B1 (en) * 2009-10-08 2010-05-07 함양영농조합법인 Manufacturing method for balsam pear pill
KR100956475B1 (en) * 2009-10-08 2010-05-07 함양영농조합법인 Manufacturing method for balsam pear pill
KR20120014712A (en) * 2010-08-10 2012-02-20 부희옥 Drink composition comprising the extracts of momordica charantia and manufacturing method thereof
KR20120099821A (en) * 2011-02-15 2012-09-12 정길남 Manufacturing method for balsam pear pill
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
KR100956474B1 (en) * 2009-10-08 2010-05-07 함양영농조합법인 Manufacturing method for balsam pear pill
KR100956475B1 (en) * 2009-10-08 2010-05-07 함양영농조합법인 Manufacturing method for balsam pear pill
KR20120014712A (en) * 2010-08-10 2012-02-20 부희옥 Drink composition comprising the extracts of momordica charantia and manufacturing method thereof
KR20120099821A (en) * 2011-02-15 2012-09-12 정길남 Manufacturing method for balsam pear pill
KR20140089292A (en) * 2013-07-29 2014-07-14 이건종 Health food composition comprising balsam pear extract as main ingredients and method thereof

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