WO2023239001A1 - Method for manufacturing health functional food using rice malt and medicinal herbs - Google Patents

Abstract

The present invention relates to a method for manufacturing health functional food using rice malt and medicinal herbs. More specifically, the present invention relates to a method for manufacturing health functional food using rice malt and medicinal herbs, wherein a harmonious blend of the sweetness of rice malt and the unique taste and aroma of medicinal herbs is created, enabling consumers who may have a resistance to the taste and aroma of medicinal herbs to easily approach the food, and unlike the general method of boiling over strong heat above 100℃ for a short time, this method involves gently cooking for a long time at a low-temperature process below 100℃ to fully evaporate all moisture and prevent rancidity, whereby a product with depth of taste and aroma can be provided.

Description

Method for manufacturing health functional foods using rice syrup and medicinal ingredients

The present invention relates to a method for manufacturing health functional foods using rice syrup and medicinal ingredients. More specifically, the sweetness of rice syrup and the unique taste and aroma of medicinal herbs are harmonized so that even consumers who are averse to the taste and scent of medicinal herbs can easily access it. Differently, the method of manufacturing health functional foods using rice syrup and medicinal ingredients involves boiling for a long time in a low temperature process below 100℃ to evaporate all moisture to prevent rancidity and to provide products with depth of taste and aroma. It's about.

In general, grain syrup, also known as starch syrup, refers to a thin taffy made by saccharifying grains such as rice, sorghum, and corn with malt and then boiling them to thicken them. Corn syrup is used as a sweetener when making food, and can also be consumed directly.

Recently, people are demanding a stronger sweetness because their taste buds have become accustomed to sweetness. As a result, sugar is often added to grain syrup to increase its sweetness, and in some cases, preservatives are added to prevent oxidation and spoilage as it is used for a relatively long period of time after opening. Additionally, additional pigments are added to create an appetizing appearance.

These artificial additives are acting as a factor in worsening the perception of grain syrup by diminishing its original function and producing side effects such as diabetes and allergies.

Meanwhile, attempts are being made to increase the efficacy by adding medicinal ingredients to grain syrup while lowering the entry barrier for consumers who are reluctant to the taste and scent of medicinal ingredients in combination with the sweet taste of grain syrup. A variety of products are being introduced, but there is a problem that it is difficult to properly demonstrate the medicinal effect even if various medicinal ingredients are added without ensuring the quality of the basic ingredient, grain syrup. In addition, the medicinal efficacy and depth of taste vary greatly depending on the mixing ratio and processing method of medicinal ingredients and grain syrup, so by optimally mixing high-quality grain syrup and medicinal ingredients and using a unique recipe, medicinal efficacy can be maximized while improving consumer accessibility. The need for food development is emerging.

Prior art literature: KR Registered Patent Publication No. 10-1889752 (announced on August 20, 2018)

The present invention was devised to solve the above problems, to treat and prevent allergic rhinitis and bronchial diseases using oriental herbal medicines and medicinal herbs, and to minimize the burden of taking medicine and to maximize the effectiveness of the medicine. The purpose is to provide a method for manufacturing health functional foods using rice syrup and medicinal ingredients, suggesting the optimal recipe for rice syrup and medicinal ingredients.

The method of manufacturing health functional foods using rice syrup and medicinal ingredients according to the present invention devised to achieve the above object is (a) drying, cutting, and medicinal ingredients including jandae, maekmundong, deodeok, medicinal bellflower, borage, Schisandra chinensis, and ginger, And a medicinal material preparation step of pulverizing and preparing the powdered state and the whole round state, respectively; (b) a raw material input step of adding powdered and whole round medicinal materials into a container; (c) a medicinal product steaming and fermentation step in which powdered and whole medicinal ingredients are wrapped in a mesh net, placed in a container, purified water is added, and then steamed for 48 to 72 hours under low temperature conditions; (d) In the herbal medicine steaming and fermentation stage, after the steaming process, the medicinal ingredients are filtered, the remaining liquid medicinal extract is placed in a container, and rice syrup is added at a certain ratio compared to the medicinal extract, and the herbal medicine solution and rice syrup are mixed in a traditional cauldron decoction method. A stirring and boiling step of stirring and concentrating; (e) It includes a room temperature fermentation step in which the result after completing the stirring and concentration steps is cooled at room temperature for 2 to 20 days to sufficiently cool down the heat.

In addition, (d) in the stirring and boiling step, the medicinal material content is 70% by weight and the rice syrup content is 30% by weight based on 100% by weight of the total raw materials.

In addition, (d) the stirring and concentration step is the first steaming process of medicinal ingredients and rice syrup in which the herbal medicine bath and rice syrup are steamed at less than 60℃ for 24 hours in the medicinal ingredients steaming and fermentation stage, and the medicinal ingredients and rice syrup first steaming process. In the secondary steaming process of medicinal ingredients and rice syrup, the temperature from below 60℃ is increased to 60~80℃ and steamed for 24 hours. In the secondary steaming process of medicinal ingredients and rice syrup, the temperature from 60~80℃ is increased to 80~95℃. It includes the third steaming process of medicinal ingredients and rice syrup that is heated and steamed for 24 hours.

According to the present invention, the sweetness of rice syrup and the unique taste and aroma of medicinal ingredients are harmonized, which has the effect of enabling easy access even for consumers who are averse to the taste and aroma of medicinal ingredients.

In addition, according to the present invention, unlike the general method of making it by boiling it for a short time over a strong fire of 100 ℃ or higher, it is simmered for a long time at a low temperature below 100 ℃ to evaporate all moisture to prevent rancidity and to retain depth of taste and aroma. It has the effect of enabling us to provide products.

In addition, according to the present invention, it is possible to provide a product with excellent swallowing ability by adding medicinal ingredients to rice syrup in an optimal mixing ratio, heating the mixture of rice syrup and medicinal ingredients at a low temperature for a long time, stirring periodically, and adjusting the viscosity to an appropriate level. It is effective in making it possible.

In addition, according to the present invention, it is effective in providing a product containing healthy sweetness derived only from raw materials without using any sugar, preservatives, or coloring matter.

1 is a flow chart of a method for manufacturing health functional foods using rice syrup and medicinal ingredients according to a preferred embodiment of the present invention;

Figure 2 is a diagram showing the medicinal ingredients used in the present invention, showing six medicinal ingredients excluding ginger;

Figure 3 is a diagram showing the viscosity and color of a health functional food manufactured by a method of manufacturing health functional food using rice syrup and medicinal ingredients according to a preferred embodiment of the present invention.

An embodiment of the method of manufacturing health functional foods using rice syrup and medicinal ingredients according to the present invention is (a) drying, cutting, and pulverizing medicinal ingredients including jandae, maekmundong, deodeok, medicinal bellflower, borage, Schisandra chinensis, and ginger into powder. Medicinal preparation step of preparing the raw and whole forms respectively; (b) a raw material input step of adding powdered and whole round medicinal materials into a container; (c) a medicinal product steaming and fermentation step in which powdered and whole medicinal ingredients are wrapped in a mesh net, placed in a container, purified water is added, and then steamed for 48 to 72 hours under low temperature conditions; (d) In the herbal medicine steaming and fermentation stage, after the steaming process, the medicinal ingredients are filtered, the remaining liquid medicinal extract is placed in a container, and rice syrup is added at a certain ratio compared to the medicinal extract, and the herbal medicine solution and rice syrup are mixed in a traditional cauldron decoction method. A stirring and boiling step of stirring and concentrating; (e) It includes a room temperature fermentation step in which the result after completing the stirring and concentration steps is cooled at room temperature for 2 to 20 days to sufficiently cool down the heat.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the attached drawings. First, when adding reference signs to components in each drawing, it should be noted that the same components are given the same reference numerals as much as possible even if they are shown in different drawings. Additionally, in describing the present invention, if it is determined that a detailed description of a related known configuration or function may obscure the gist of the present invention, the detailed description will be omitted. In addition, preferred embodiments of the present invention will be described below, but the technical idea of the present invention is not limited or restricted thereto, and of course, it can be modified and implemented in various ways by those skilled in the art.

Figure 1 is a flow chart of a method for manufacturing health functional foods using rice syrup and medicinal ingredients according to a preferred embodiment of the present invention, and Figure 2 is a diagram showing the medicinal ingredients used in the present invention, showing six medicinal ingredients excluding ginger. , Figure 3 is a diagram showing the viscosity and color of a health functional food manufactured by a method of manufacturing health functional food using rice syrup and medicinal ingredients according to a preferred embodiment of the present invention.

Referring to Figure 1, the method for manufacturing health functional foods using rice syrup and medicinal ingredients according to a preferred embodiment of the present invention includes a medicinal ingredient preparation step (S10), a medicinal ingredient input step (S20), a medicinal ingredient steaming and fermentation step ((S30), It includes a stirring and concentration step (S40), a room temperature fermentation step (S50), and an acquisition step (S60).

In the medicinal material preparation step (S10), medicinal ingredients including zandae, maekmundong, deodeok, medicinal bellflower root, borage, Schisandra chinensis, and ginger are prepared.

Specifically, in the herbal medicine preparation step (S10), dried radish, maekmundong, deodeok, medicinal bellflower, borage, Schisandra chinensis, and ginger are dried, cut into predetermined sizes, pulverized, and prepared in a powdered state and as a whole, unpowdered form, respectively.

By simultaneously using whole medicinal ingredients in their original form and pulverized medicinal powder, the extraction yield can be increased and a deep, rich medicinal extract with high concentration can be obtained.

In the herbal medicine preparation stage (S10), in the process of selecting medicinal ingredients, medicines described in Donguibogam, Herbal Medicine, and Pyeonjeon were selected based on the harmony of yin and yang and Sasang constitution, and medicines effective for allergic rhinitis and bronchial disease were selected. did.

Jandae, maekmundong, and deodeok are used as main ingredients, and medicinal bellflower root, Schisandra chinensis, borage, and ginger are used as secondary ingredients. In one example, based on 100% by weight of the medicinal material, the ratio of the main raw material to the secondary raw material is 60% by weight and 40% by weight.

The main ingredient used as a root is an excellent expectorant, Macmundong is effective in treating throat and asthma, and Deodeok is effective in protecting the bronchial tubes. In particular, the purpose of the present invention is to provide a health functional food for treating and preventing allergic rhinitis and bronchial disease, which are the most entrenched chronic diseases among modern people's seasonal diseases, using oriental herbal and medicinal herbs. and medicinal herbs effective against bronchial diseases are selected as main ingredients.

The medicine input step (S20) is the process of putting the prepared medicine into the container. Specifically, the medicinal ingredient input step (S20) is the primary medicinal ingredient input stage (S21) in which the main medicinal ingredients among the prepared medicinal ingredients are introduced into the container. After stirring between the main medicinal ingredients such as deodeok, maekmundong, and jandae is achieved, the secondary medicinal ingredients, medicinal doraji, are added. , includes a second medicinal ingredient input step (S22) in which Schisandra chinensis, borage, and ginger are added.

In the first medicinal input step (S21), deodeok, maekmundong, and jandae are given priority. In particular, it is desirable to add deodeok first among all medicinal herbs, and because deodeok dissolves last in a double boiler due to its high viscosity, it is preferable to add it preferentially compared to other medicinal ingredients.

Schisandra chinensis and jasmine, which are added in the second medicinal ingredient input step (S22), contain a large amount of moisture and are viscous, so they harden when powdered, so there is a high possibility that they will form lumps even when they are boiled, so it is preferable to add them in the latter order. .

Ginger is added last because it has an antibacterial effect, which is one of the main pharmacological effects, and promotes the mixing of each medicinal ingredient. Ginger has a strong aroma and spicy properties, so if it is steeped for a long time, the aroma and spicy properties of the medicinal extract may become stronger, and the medicinal properties of ginger will also decrease, so it is preferable to add it last among all medicinal ingredients.

Accordingly, in the medicine injection step (S20), it is desirable to carefully add the medicine in the above-mentioned order.

The herbal medicine steaming and fermentation step (S30) is a process in which the powdered and whole medicinal ingredients are wrapped in a mesh net, placed in a container, purified water is added, and then steamed for 48 to 72 hours under low temperature conditions. Specifically, the herbal medicine steaming and fermentation step (S30) is the first medicinal ingredient steaming process in which the medicinal ingredient is steamed at approximately 45℃~60℃, and the secondary steaming process in which the medicinal ingredient is secondarily steamed at approximately 60℃~80℃ after the primary medicinal ingredient steaming process. It includes the herbal medicine steaming process.

In the herbal medicine steaming and fermentation step (S30), in the process of steaming the medicinal ingredients, the cauldron lid is opened and stirred periodically to allow the steamed medicinal ingredients to naturally ferment while being exposed to air.

The medicine steaming and fermentation step (S30) steams the medicine under low temperature conditions to initially release the toxicity of the medicine through water vapor, minimize the destruction of the medicine's inherent properties, and minimize evaporation of the medicine.

In particular, when using commercially available medicinal concentrates, it is impossible to know what raw materials are used and what substances are added during the concentration process, so commercially available medicinal concentrates are not used, but fresh medicinal ingredients are selected and boiled at low temperature for a long time. It is different in depth and sincerity from mass-produced factory-made grain syrup.

During the process of steaming and fermenting the medicinal ingredients, the temperature is gradually raised and carried out under low temperature conditions. If the herbal medicine decoction process is performed at a high temperature for a short period of time, the viscosity of the product becomes thin, the medicinal properties do not penetrate deeply, and the syrup and medicinal ingredients are not mixed uniformly, resulting in double separation into the upper and lower layers over time. .

In the stirring and concentration step (S40), the medicinal ingredients are filtered after the steaming process in the medicinal ingredient steaming and fermentation stage (S30), the remaining liquid medicinal extract is put into a container, rice syrup is added at a certain ratio, and the medicinal ingredients are dissolved in a traditional cauldron decoction method. This is a process of stirring and concentrating the extract and rice syrup. The stirring and concentration step (S40) takes place for a total of 72 hours.

In the stirring and concentration step (S40), purified water is not added, and only the medicinal extract extracted in the medicinal ingredient steaming and fermentation step (S30) is used to mix the syrup and medicinal ingredients.

Specifically, in the stirring and concentration step (S40), the herbal medicine bath solution and rice syrup are steamed through low, medium, and high temperatures in the medicinal ingredient steaming and fermentation step (S30), and the medicinal ingredient bath solution and rice syrup are heated to 60°C. First steaming process of medicinal ingredients and rice syrup for 24 hours, secondary steaming of medicinal ingredients and rice syrup by increasing the temperature from less than 60℃ in the first steaming process to 60~80℃ and steaming for 24 hours The process includes the third steaming process of medicinal ingredients and rice syrup, in which the temperature from 60 to 80℃ in the second steaming process is increased to 80 to 95℃ and steamed for 24 hours.

In the stirring and concentration step (S40), it is desirable to use a conventional cauldron-type container. The conventional cauldron-type container has high thermal conductivity, does not allow heat to escape to the outside due to the cauldron lid, and traps water vapor within the cauldron. The appropriate pressure is maintained, the compressed water vapor penetrates the internal medicine, and heat is transferred to the medicine to cook it completely.

In the stirring and concentration step (S40), whenever the heating temperature value of the container exceeds a preset value, the lid of the container is opened to discharge water vapor to the outside, thereby lowering the temperature of the container. The medicinal extract and rice syrup are stirred at regular intervals to ensure that the mixture ferments evenly.

In the stirring and concentration step (S40), the moisture is evaporated by boiling it under low temperature conditions for a long time to slow down the rancidity of the product without adding additional additives, preservatives, or artificial flavoring colors.

The stirring and concentration step (S40) is a further process of measuring the moisture content of the mixture of medicinal extract and rice syrup using a moisture content measurement sensor and controlling the moisture content of the mixture to maintain the moisture content within a predetermined range. may be included.

The container used in the stirring and concentration step (S40) is equipped with a temperature sensor to ensure that the temperature is maintained below 100°C, and the herbs and rice syrup are stirred to prevent them from sticking below 100°C to ensure that the herbs and rice syrup are evenly mixed. .

In the stirring and concentration step (S40), the mixture of medicinal ingredients and rice syrup is periodically stirred at low temperature to adjust the viscosity to a thick consistency so that it is easy to swallow.

The stirring and concentration step (S40) is preferably performed at a temperature below 100°C because there is a risk that the rice syrup may be oxidized and hardened if the temperature exceeds 100°C when heated.

The temperature sensor detects whether the temperature inside the double boiler is maintained below 100℃, and transmits the sensing value to the user terminal and provides it to the user or outputs it through the display of the container, so that the stirring and concentration process continues while the temperature is maintained below 100℃. make it happen.

The content ratio of the medicine and rice syrup added in the stirring and concentration step (S40) is preferably 70% by weight for the medicine and 30% by weight for the rice syrup based on 100% by weight of the total raw materials. When the ratio of the medicine and rice syrup is 30% by weight: 70% by weight or 40% by weight: 60% by weight, the amount of rice syrup added is large, so the viscosity becomes strong and the sweetness becomes strong, making it difficult to consume large amounts, and the rice syrup content compared to the medicine is high. If there are too many, the pharmacological properties of the medicine will deteriorate. When the ratio of the medicine and rice syrup is 80% by weight: 20% by weight to 90% by weight: 10% by weight, the medicine is added in a relatively excessive amount compared to the content of the rice syrup, so the scent and taste of the medicine appear strong, and the The texture has a strong roughness.

In the stirring and concentration step (S40), the medicinal ingredients and rice syrup are periodically stirred to expose to air and allow fermentation to proceed through a thermal oxidation process.

The room temperature fermentation step (S50) is a process of cooling at room temperature for about 48 hours or more, and is a process of sufficiently cooling the result of the stirring and concentration step (S40) at room temperature. Preferably, the room temperature fermentation step (S50) is aged at room temperature for 2 to 20 days.

In the acquisition step (S60), the result obtained through the stirring and concentration step (S40) is obtained.

Figure 3 is a diagram showing a photograph of the product obtained through the herb preparation step (S10), herb input step (S20), herb steaming and fermentation step ((S30), stirring and concentration step (S40), and room temperature fermentation step (S50). As the sweetness of rice syrup and the unique scent of medicinal ingredients are in harmony, there is no resistance to the taste and scent of medicinal ingredients, and with the right concentration, it is excellent for swallowing, and can provide a health functional food that helps prevent allergic rhinitis and bronchial disease. .

1) Sensory evaluation

Hereinafter, products manufactured by the method of manufacturing health functional food using rice syrup and medicinal ingredients according to a preferred embodiment of the present invention and products manufactured by the manufacturing method of health functional food using rice syrup and medicinal ingredients according to a preferred embodiment of the present invention. However, products with different mixing ratios between medicinal ingredients and rice syrup (Comparative Examples 1 and 2) and products with different temperature and time conditions for stirring the medicinal ingredients and rice syrup (Comparative Example 3) were used as comparative examples. Therefore, a total of 20 adults with sensory discrimination abilities were selected and a sensory evaluation was performed, and the sensory evaluation results are shown below.

The quality evaluation scale was a 5-point scale (5 points: good, 4 points: slightly good, 3 points: average, 2 points: bad, 1 point: very bad). Evaluation items are selected based on flavor, mouthfeel, sweetness, quality, and texture. After ingesting one sample, the experimenter drinks water and ingests the next sample.

[Example]

It is manufactured by a method prepared according to a preferred embodiment of the present invention.

[Comparative Example 1]

It is manufactured by the method according to the preferred embodiment of the present invention, and the content ratio of the medicinal material and rice syrup is set to 4:6 (% by weight) in the process of stirring the medicinal material and rice syrup.

[Comparative Example 2]

It is manufactured by the method according to the preferred embodiment of the present invention, and the content ratio of the medicinal material and rice syrup is set to 8:2 (% by weight) in the process of stirring the medicinal material and rice syrup.

[Comparative Example 3]

It is manufactured by the method according to the preferred embodiment of the present invention, but in the process of stirring the medicinal ingredients and rice syrup, it is boiled in a high temperature process of 130°C for 5 hours.

item	Example	Comparative Example 1	Comparative example 2	Comparative example 3
Flavor	4.6	4.10	4.5	3.8
Sweetness	4.42	3.9	3.6	3.7
Overall acceptability	4.67	3.75	3.8	3.65
Texture (texture)	4.8	3.6	3.7	3.8

As a result of the experiment, the product of the example was very superior to the products of Comparative Examples 1 to 3 in terms of aroma, taste, and preference.

Comparative Example 1 was prepared by mixing medicinal ingredients and rice syrup at a content ratio of 4:6. As a result of evaluating the manufactured sample when the medicinal ingredients and rice syrup content ratio was 4:6, the amount of rice syrup added was large. , there was an evaluation that it was difficult to consume large amounts because the texture was poor and the sweetness was strong.

Comparative Example 2 was prepared by mixing medicinal ingredients and rice syrup at a content ratio of 8:2. As a result of evaluating the manufactured sample when the medicinal ingredients and rice syrup content ratio was 8:2, the drug was relatively better than rice syrup. It was assessed that the drug was added in excessive amounts, resulting in a strong scent and taste of the drug, and a strong sense of dryness in the texture felt in the mouth.

Comparative Example 3 was manufactured by bathing the medicinal ingredients and rice syrup for a short time at a high temperature of over 100℃. When the medicinal ingredients and rice syrup are bathed at a high temperature of over 100℃, the rice syrup hardens and the medicinal ingredients There was an evaluation that the taste and aroma of the medicine were burdensome because the rice syrup was not sufficiently absorbed.

The above description is merely an illustrative explanation of the technical idea of the present invention, and various modifications, changes, and substitutions can be made by those skilled in the art without departing from the essential characteristics of the present invention. will be. Accordingly, the embodiments disclosed in the present invention and the attached drawings are not intended to limit the technical idea of the present invention, but are for illustrative purposes, and the scope of the technical idea of the present invention is not limited by these embodiments and the attached drawings. . The scope of protection of the present invention should be interpreted in accordance with the claims below, and all technical ideas within the equivalent scope should be construed as being included in the scope of rights of the present invention.

Claims (3)

1. (a) a medicinal material preparation step of drying, cutting, and pulverizing medicinal ingredients including jandae, maekmundong, deodeok, medicinal bellflower root, borage, Schisandra chinensis, and ginger to prepare them in a powdered state and in a whole round state;

   (b) a raw material input step of adding powdered and whole round medicinal materials into a container;

   (c) a medicinal product steaming and fermentation step in which powdered and whole medicinal ingredients are wrapped in a mesh net, placed in a container, purified water is added, and then steamed for 48 to 72 hours under low temperature conditions;

   (d) In the herbal medicine steaming and fermentation stage, after the steaming process, the medicinal ingredients are filtered, the remaining liquid medicinal extract is placed in a container, and rice syrup is added at a certain ratio compared to the medicinal extract, and the herbal medicine solution and rice syrup are mixed in a traditional cauldron decoction method. A stirring and boiling step of stirring and concentrating;

   (e) Room temperature fermentation step in which the resultant from the stirring and concentration step is cooled at room temperature for 2 to 20 days to sufficiently cool the heat.

   Method for manufacturing health functional food using rice syrup and medicinal ingredients including.
2. According to paragraph 1,

   (d) In the stirring and boiling stage

   About 100% by weight of total raw materials

   The medicinal ingredient content is 70% by weight and the rice syrup content is 30% by weight.

   A method of manufacturing health functional foods using rice syrup and medicinal ingredients, characterized by:
3. According to paragraph 1,

   (d) The stirring and concentration step is

   In the herbal medicine steaming and fermentation stage, the medicinal ingredients and rice syrup are steamed for 24 hours at less than 60℃, the first steaming process of medicinal ingredients and rice syrup,

   The second steaming process for medicinal ingredients and rice syrup in which the temperature from less than 60℃ in the first steaming process is increased to 60~80℃ and steamed for 24 hours,

   In the second steaming process for medicinal ingredients and rice syrup, the temperature was increased from 60~80℃ to 80~95℃ and steamed for 24 hours. The third steaming process for medicinal ingredients and rice syrup.

   Method for manufacturing health functional food using rice syrup and medicinal ingredients including.

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