KR101300115B1 - A Method of Health Functional dried fruit using Jujube - Google Patents
A Method of Health Functional dried fruit using Jujube Download PDFInfo
- Publication number
- KR101300115B1 KR101300115B1 KR1020100097776A KR20100097776A KR101300115B1 KR 101300115 B1 KR101300115 B1 KR 101300115B1 KR 1020100097776 A KR1020100097776 A KR 1020100097776A KR 20100097776 A KR20100097776 A KR 20100097776A KR 101300115 B1 KR101300115 B1 KR 101300115B1
- Authority
- KR
- South Korea
- Prior art keywords
- jujube
- dried
- herbal medicine
- extract
- herbal
- Prior art date
Links
- 235000011869 dried fruits Nutrition 0.000 title claims abstract description 19
- 238000000034 method Methods 0.000 title claims abstract description 9
- 230000036541 health Effects 0.000 title description 14
- 240000008866 Ziziphus nummularia Species 0.000 title 1
- 241000411851 herbal medicine Species 0.000 claims abstract description 56
- 239000000284 extract Substances 0.000 claims abstract description 33
- 239000000843 powder Substances 0.000 claims abstract description 24
- 238000004519 manufacturing process Methods 0.000 claims abstract description 22
- 238000001035 drying Methods 0.000 claims abstract description 13
- 239000012676 herbal extract Substances 0.000 claims abstract description 10
- 241001247821 Ziziphus Species 0.000 claims abstract 24
- 235000002789 Panax ginseng Nutrition 0.000 claims description 10
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 9
- 235000008397 ginger Nutrition 0.000 claims description 9
- 235000005078 Chaenomeles speciosa Nutrition 0.000 claims description 5
- 241000209020 Cornus Species 0.000 claims description 5
- 244000251905 Pseudocydonia sinensis Species 0.000 claims description 5
- 235000017831 Pseudocydonia sinensis Nutrition 0.000 claims description 5
- 244000273928 Zingiber officinale Species 0.000 claims description 5
- 240000006079 Schisandra chinensis Species 0.000 claims description 4
- 235000008422 Schisandra chinensis Nutrition 0.000 claims description 4
- 210000002435 tendon Anatomy 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 239000011248 coating agent Substances 0.000 claims description 3
- 238000000576 coating method Methods 0.000 claims description 3
- 235000020708 ginger extract Nutrition 0.000 claims 1
- 229940002508 ginger extract Drugs 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 15
- 230000000144 pharmacologic effect Effects 0.000 abstract description 7
- 235000008935 nutritious Nutrition 0.000 abstract description 6
- 230000001055 chewing effect Effects 0.000 abstract description 4
- 239000004615 ingredient Substances 0.000 abstract description 4
- 235000011888 snacks Nutrition 0.000 abstract description 4
- 239000002075 main ingredient Substances 0.000 abstract description 3
- 238000004108 freeze drying Methods 0.000 abstract description 2
- 235000019640 taste Nutrition 0.000 abstract description 2
- 235000008216 herbs Nutrition 0.000 abstract 1
- 244000126002 Ziziphus vulgaris Species 0.000 description 68
- 239000003814 drug Substances 0.000 description 6
- 235000009508 confectionery Nutrition 0.000 description 5
- 235000013399 edible fruits Nutrition 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 241000234314 Zingiber Species 0.000 description 4
- 235000013376 functional food Nutrition 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 235000000346 sugar Nutrition 0.000 description 4
- 241000196324 Embryophyta Species 0.000 description 3
- 210000003734 kidney Anatomy 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- YEFOAORQXAOVJQ-RZFZLAGVSA-N schisandrol a Chemical compound C1[C@H](C)[C@@](C)(O)CC2=CC(OC)=C(OC)C(OC)=C2C2=C1C=C(OC)C(OC)=C2OC YEFOAORQXAOVJQ-RZFZLAGVSA-N 0.000 description 3
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 2
- 241000208340 Araliaceae Species 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- YTZSBJLNMIQROD-SFBCHFHNSA-N Morroniside Chemical compound O([C@@H]1OC=C([C@H]2C[C@H](O)O[C@@H](C)[C@H]21)C(=O)OC)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O YTZSBJLNMIQROD-SFBCHFHNSA-N 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 2
- 235000003140 Panax quinquefolius Nutrition 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- HLXRWTJXGMHOFN-XJSNKYLASA-N Verbenalin Chemical compound O([C@@H]1OC=C([C@H]2C(=O)C[C@H](C)[C@H]21)C(=O)OC)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HLXRWTJXGMHOFN-XJSNKYLASA-N 0.000 description 2
- 238000007605 air drying Methods 0.000 description 2
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 230000000295 complement effect Effects 0.000 description 2
- 230000007123 defense Effects 0.000 description 2
- 230000018109 developmental process Effects 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 238000003958 fumigation Methods 0.000 description 2
- 235000008434 ginseng Nutrition 0.000 description 2
- 230000011132 hemopoiesis Effects 0.000 description 2
- IPCSVZSSVZVIGE-UHFFFAOYSA-N hexadecanoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 description 2
- 210000004072 lung Anatomy 0.000 description 2
- 239000001630 malic acid Substances 0.000 description 2
- 235000011090 malic acid Nutrition 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 229930182490 saponin Natural products 0.000 description 2
- 150000007949 saponins Chemical class 0.000 description 2
- 235000017709 saponins Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 150000008163 sugars Chemical class 0.000 description 2
- 239000013589 supplement Substances 0.000 description 2
- 235000018553 tannin Nutrition 0.000 description 2
- 229920001864 tannin Polymers 0.000 description 2
- 239000001648 tannin Substances 0.000 description 2
- 210000001519 tissue Anatomy 0.000 description 2
- YTZSBJLNMIQROD-UHFFFAOYSA-N (4aS)-1c-beta-D-glucopyranosyloxy-6xi-hydroxy-8t-methyl-(4ar,8ac)-5,6,8,8a-tetrahydro-1H,4aH-pyrano[3,4-c]pyran-4-carboxylic acid methyl ester Natural products C12C(C)OC(O)CC2C(C(=O)OC)=COC1OC1OC(CO)C(O)C(O)C1O YTZSBJLNMIQROD-UHFFFAOYSA-N 0.000 description 1
- OQWKEEOHDMUXEO-UHFFFAOYSA-N (6)-shogaol Natural products CCCCCC=CC(=O)CCC1=CC=C(O)C(OC)=C1 OQWKEEOHDMUXEO-UHFFFAOYSA-N 0.000 description 1
- OYHQOLUKZRVURQ-NTGFUMLPSA-N (9Z,12Z)-9,10,12,13-tetratritiooctadeca-9,12-dienoic acid Chemical compound C(CCCCCCC\C(=C(/C\C(=C(/CCCCC)\[3H])\[3H])\[3H])\[3H])(=O)O OYHQOLUKZRVURQ-NTGFUMLPSA-N 0.000 description 1
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 1
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 1
- KFGNBHYXXGAQKA-UHFFFAOYSA-N 6-gingerdiol Natural products CCCCCC(O)CC(O)CCc1ccc(OC)c(O)c1 KFGNBHYXXGAQKA-UHFFFAOYSA-N 0.000 description 1
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 1
- 244000144730 Amygdalus persica Species 0.000 description 1
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010009866 Cold sweat Diseases 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 241000142975 Cornaceae Species 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 244000241257 Cucumis melo Species 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- AMBQHHVBBHTQBF-UHFFFAOYSA-N Loganin Natural products C12C(C)C(O)CC2C(C(=O)OC)=COC1OC1OC(CO)C(O)C(O)C1O AMBQHHVBBHTQBF-UHFFFAOYSA-N 0.000 description 1
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 1
- 241000218377 Magnoliaceae Species 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 239000005642 Oleic acid Substances 0.000 description 1
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 1
- 201000002451 Overnutrition Diseases 0.000 description 1
- 235000021314 Palmitic acid Nutrition 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- 241000219100 Rhamnaceae Species 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 208000009205 Tinnitus Diseases 0.000 description 1
- 206010046763 Uterine atony Diseases 0.000 description 1
- HLXRWTJXGMHOFN-UHFFFAOYSA-N Verbenalin Natural products C12C(C)CC(=O)C2C(C(=O)OC)=COC1OC1OC(CO)C(O)C(O)C1O HLXRWTJXGMHOFN-UHFFFAOYSA-N 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 235000008529 Ziziphus vulgaris Nutrition 0.000 description 1
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 1
- OQWKEEOHDMUXEO-BQYQJAHWSA-N [6]-Shogaol Chemical compound CCCCC\C=C\C(=O)CCC1=CC=C(O)C(OC)=C1 OQWKEEOHDMUXEO-BQYQJAHWSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000002686 anti-diuretic effect Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 230000001164 bioregulatory effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001746 carotenes Chemical class 0.000 description 1
- 235000005473 carotenes Nutrition 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 210000003169 central nervous system Anatomy 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 238000001784 detoxification Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 230000006806 disease prevention Effects 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 208000002173 dizziness Diseases 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003974 emollient agent Substances 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 210000003414 extremity Anatomy 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 229930182470 glycoside Natural products 0.000 description 1
- 150000002338 glycosides Chemical class 0.000 description 1
- 230000003394 haemopoietic effect Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 239000005556 hormone Substances 0.000 description 1
- 229940088597 hormone Drugs 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 1
- 210000003127 knee Anatomy 0.000 description 1
- 239000007791 liquid phase Substances 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- AMBQHHVBBHTQBF-UOUCRYGSSA-N loganin Chemical compound O([C@@H]1OC=C([C@H]2C[C@H](O)[C@H](C)[C@H]21)C(=O)OC)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O AMBQHHVBBHTQBF-UOUCRYGSSA-N 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 1
- 235000021313 oleic acid Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 235000020823 overnutrition Nutrition 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- 239000000575 pesticide Substances 0.000 description 1
- 235000021395 porridge Nutrition 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 208000008128 pulmonary tuberculosis Diseases 0.000 description 1
- 235000019633 pungent taste Nutrition 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000003578 releasing effect Effects 0.000 description 1
- 239000011347 resin Substances 0.000 description 1
- 229920005989 resin Polymers 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 239000000932 sedative agent Substances 0.000 description 1
- 230000001624 sedative effect Effects 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 230000035900 sweating Effects 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 231100000886 tinnitus Toxicity 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- YEFOAORQXAOVJQ-UHFFFAOYSA-N wuweizischun A Natural products C1C(C)C(C)(O)CC2=CC(OC)=C(OC)C(OC)=C2C2=C1C=C(OC)C(OC)=C2OC YEFOAORQXAOVJQ-UHFFFAOYSA-N 0.000 description 1
Images
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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Botany (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
본 발명은 (a) 건대추를 한약재 추출물에 침수하여 한약재 추출물을 대추에 침투시키는 단계; (b) 한약재 추출물이 침투된 건대추를 수득하는 단계; (c) 상기 수득된 한약재 추출물이 침투된 건대추에 한약재 분말을 도포하여 코팅하는 단계; 및 (d) 상기 한약재 분말로 코팅된 건대추를 저온풍 건조하는 단계를 포함하는 건강 기능성 대추 건과(乾果) 제조방법에 관한 것이다. 본 발명의 제조방법은 (c)의 건대추를 마이크로웨이브를 이용하여 저온풍 건조함으로써 동결건조 방식보다 건조시간이 단축될 뿐만 아니라, 대추의 천연 감미와 약리성을 그대로 유지하면서 씹는 질감을 살릴 수 있어 바삭바삭하면서 영양이 풍부한 대추 건과 제조를 가능하게 한다. 또한 본 발명의 제조방법에 따라 제조된 대추 건과는 원재료가 대추 및 한약재 성분으로 이루어져 영양이 풍부하며 안전한 건강 기능성 건과이며, 대추를 주재료로 하되 대추에 첨가되는(추출물과 분말) 재료에 따라 그 맛이 달라지며, 또한 씹는 질감이 바삭바삭(스넥처럼)하기 때문에 남녀노소, 특히 대추 및 한약재를 일반적으로 섭취하는데 거부감을 보이는 어린아이들에게도 손쉽게 다가갈 수 있는 이상적인 천연 기호식품이다.The present invention (a) by immersing the dried jujube in herbal medicine extract step of infiltrating the herbal medicine extract into jujube; (b) obtaining dried jujube penetrated with herbal extracts; (c) applying the herbal medicine powder to the dried jujube penetrated by the obtained herbal medicine extract; And (d) relates to a healthy functional jujube dried fruit (乾果) manufacturing method comprising the step of low-temperature drying the dried jujube coated with the herbal medicine powder. In the manufacturing method of the present invention, the drying time of the dried jujube (c) using microwaves is reduced to a shorter time than the freeze drying method, and the chewing texture can be maintained while maintaining the natural sweetness and pharmacological properties of the jujube. The crunchy and nutritious jujube gun makes it possible to manufacture. In addition, jujube dried fruit produced according to the manufacturing method of the present invention is a nutritious and safe and healthy functional dried fruit made of the jujube and herbal medicine ingredients, the jujube as a main ingredient but added to the jujube (extract and powder) its taste Also, because the chewing texture is crunchy (snacks like), it is an ideal natural food that can be easily reached even for young and old children, especially juveniles and young children who are reluctant to eat herbs.
Description
본 발명은 건강 기능성 건과 제조방법 및 이를 이용하여 제조된 건강 기능성 건과에 관한 것이다.The present invention relates to a health functional tendon and a manufacturing method and a health functional tendon produced using the same.
현대 산업사회의 발달로 경제적인 여유와 문화적인 혜택을 누리고 있으나, 환경오염과 식생활 문화의 서구화, 과잉 영양화로 인하여 우리들의 건강이 직접 또는 간접적으로 위협을 받고 있으며, 이에 대응하여 현대인들은 건강에 대하여 관심이 그 어느 때보다 고조되어 있으며, 이에 따라 건강 유지나 생체리듬을 조절하는 효능이 있는 기능성 식품 또는 그런 약품들에 대한 관심이 높아지고 있다.Although economic development and cultural benefits are enjoyed by the development of modern industrial society, our health is directly or indirectly threatened by environmental pollution, westernization and over-nutrition of eating culture. There is a greater interest than ever, and there is a growing interest in functional foods or such drugs that are effective in maintaining health or regulating biorhythms.
한편, 식품의 기능에 있어서 최근까지는 영양기능과 그 맛 또는 인체조직의 감가에 미치는 기능 등이었으나, 현재는 식품의 기능범위가 유해물질의 중화, 해독, 콜레스테롤 감소, 비만 방지 및 다이어트 등의 생체 조절 기능을 가지는 기능성 식품으로 발전하고 있다.On the other hand, in the function of food until recently, it was the function of nutrient function and its taste or depreciation of human tissues. We develop into functional food having function.
기능성 식품의 개념은 1970~80년대 일본에서 처음 만들어졌는데, 일본 후생성의 기준에 따르면 식품의 1차 기능(영양기능), 식품의 2차 기능(기호기능) 및 식품의 3차 기능(생체조절기능) 가운데 3차 기능을 강조한 식품에 물리적 · 생화학적 · 생물공학적 수법 등을 이용하여 해당 식품의 기능을 특정 목적에 작용 및 발현하도록 부가가치를 부여한 식품으로서 해당 식품의 성분이 생체방어와 신체리듬의 조절, 질병의 방지 및 회복 등에 관계하는 신체조절기능을 생체에 충분히 발휘하도록 설계하고 가공한 식품을 말한다.The concept of functional food was first created in Japan in the 1970s and '80s. According to the Ministry of Health, the Japanese Ministry of Health and Welfare, the primary function of food (secondary function), the secondary function of food (symbol function) and the third function of food (bioregulatory function) Among foods that emphasize the 3rd function, the food, which has added value to the foods by using physical, biochemical, and biotechnological techniques to function and express the functions of the foods for a specific purpose, is the component of the foods that controls the biological defense and body rhythm. It refers to foods that are designed and processed to fully exercise the body's control functions related to the prevention and recovery of diseases.
따라서 기능성 식품이란 생체방어, 면역, 질병 예방, 노화 억제, 비만 방지 등 생체 조절기능을 가지는 식품을 말하며, 장기적으로 복용하였을 때 인체에 무해 하여야 한다.Therefore, functional food refers to foods having biological control functions such as biological defense, immunity, disease prevention, aging inhibition, obesity prevention, and should be harmless to the human body when taken in the long term.
한편 대추는 예로부터 관혼상제에 빠지지 않는 귀중한 과실로서 한약재 등에도 널리 이용되어 왔다. 한방에서는 생약으로 소화, 완화제, 강장약으로 사용되어 왔고, 민간에서는 잘 익은 대추를 말렸다가 달여 먹으면 열을 내리게 하고 변을 묽게 하여 변비를 없애며 기침도 멎게 하는 것으로 알려져 있으며, 갖가지 독을 해독, 중화하고 몸의 염증을 없애 주며 허약 체질을 튼튼하게 해주는 효과가 있어, 환경호르몬과 인스턴트 음식, 방부제로 시달리는 현대인의 건강을 지켜주고 우리 민족 고유의 미감을 회복시키는데 매우 적합한 식품이다.Jujube, meanwhile, has been widely used in herbal medicine as a valuable fruit that does not fall into ceremonial occasions. In herbal medicine, it has been used as a digestive, emollient, and tonic medicine.In the private industry, dried jujube is dried and dehydrated to reduce heat, dilute stools, remove constipation, and stop coughing. It is effective in protecting the health of modern people suffering from environmental hormones, instant foods, and preservatives and restoring the aesthetics of our nation.
또한 대추는 감미가 강하며 가용성 당류가 약 10-42% 함유되어 있는데, 그 주된 당류는 과당, 포도당 및 자당이며 다양한 맛 성분이 함유되어 일반 식생활뿐만 아니라 죽, 떡, 차, 약밥, 한과류 등의 조리에 이용되고 있으며 최근 대추를 이용하여 인절미, 술, 소스, 제빵에 관한 연구가 보고되었다. Jujube is also sweet and contains about 10-42% of soluble sugars. The main sugars are fructose, glucose and sucrose, which contain various flavors, such as porridge, rice cake, tea, medicine rice, and Korean fruits. It has been used for cooking, and recently, research on injeolmi, sake, sauce, and baking using jujube has been reported.
그러나 대추 자체의 천연 감미와 약리성 (기능성)을 그대로 유지하면서 남녀노소, 특히 어린아이들이 손쉽게 기호식품으로 섭취할 수 있는 대추 건과(乾果)는 현재 개발되지 않고 있다.However, jujube dried fruit (乾果) that can be easily consumed as a favorite food by young and old, especially young children, while maintaining the natural sweetness and pharmacological (functional) of jujube itself has not been developed.
본 발명은 상기의 문제점에 착안하여 개발된 것으로서, 대추의 천연 감미와 약리성을 유지하면서 씹는 질감을 그대로 살릴 수 있어 바삭바삭하면서 영양이 풍부한 건강 기능성 대추 건과를 제조하는 방법을 제공하는데 그 목적이 있다.The present invention has been developed in view of the above problems, while maintaining the natural sweetness and pharmacological properties of jujube can preserve the chewing texture as it is crispy and nutritious to provide a method for producing a healthy functional jujube dried fruit have.
본 발명은 The present invention
(a) 건대추를 한약재 추출물에 침수하여 한약재 추출물을 대추에 침투시키는 단계;(a) immersing the dried jujube in the herbal medicine extract to infiltrate the herbal medicine extract into the jujube;
(b) 한약재 추출물이 침투된 건대추를 수득하는 단계; (b) obtaining dried jujube penetrated with herbal extracts;
(c) 상기 수득된 한약재 추출물이 침투된 건대추에 한약재 분말을 도포하여 코팅하는 단계; 및 (c) applying the herbal medicine powder to the dried jujube penetrated by the obtained herbal medicine extract; And
(d) 상기 한약재 분말로 코팅된 건대추를 저온풍 건조하는 단계를 포함하는 건강 기능성 대추 건과 제조방법을 제공한다.
(D) provides a healthy functional jujube gun and manufacturing method comprising the step of drying the dried jujube coated with the herbal medicine powder at low temperature.
또한 본 발명은 상기 건강 기능성 대추 건과 제조방법을 이용하여 제조된 건강 기능성 대추 건과를 제공한다.In another aspect, the present invention provides a health functional jujube dried fruit prepared using the health functional jujube dried and the manufacturing method.
본 발명의 제조방법은 건대추를 마이크로웨이브를 이용하여 저온풍 건조함으로써 동결건조 방식보다 건조시간이 단축될 뿐만 아니라, 건대추의 천연 감미와 약리성을 그대로 유지하면서 씹는 질감을 살릴 수 있어 바삭바삭하면서 영양이 풍부한 대추 건과 제조를 가능하게 한다. 또한 본 발명의 제조방법에 따라 제조된 대추 건과는 원재료가 대추 및 한약재 성분으로 이루어져 영양이 풍부하며 안전한 건강 기능성 건과이며, 건대추를 주재료로 하여 달콤하며 바삭바삭하기 때문에 남녀노소, 특히 대추 및 한약재를 일반적으로 섭취하는데 거부감을 보이는 어린아이들에게도 손쉽게 다가갈 수 있는 천연 기호식품이다.The manufacturing method of the present invention not only shortens the drying time than the freeze-drying method by drying the dry jujube at low temperature using microwaves, but also preserves the natural sweetness and pharmacological properties of the dry jujube, making it crispy. It also allows for the production of nutritious jujube tendon. In addition, jujube dried fruit prepared according to the production method of the present invention is a nutritious and safe and healthy functional dried fruit made of the jujube and herbal medicine ingredients, and because it is sweet and crunchy with dried jujube as the main ingredient, especially young and old, especially jujube and herbal medicine It is a natural favorite food that can be easily reached even for children who show a general refusal to eat.
도 1은 본 발명의 건강 기능성 대추 건과를 제조하는데 주재료로 사용되는 건대추를 나타낸 사진이다.
도 2는 본 발명의 제조방법으로 제조된 건강 기능성 대추 건과를 나타낸 사진이다 (A: 한약재로 홍삼 사용, B: 한약재로 오미자 사용, C: 한약재로 생강 사용).1 is a photograph showing a dry jujube used as a main material for producing a health functional jujube dried fruit of the present invention.
Figure 2 is a photograph showing the health functional jujube dried fruit produced by the manufacturing method of the present invention (A: red ginseng used as a herbal medicine, B: Schizandra used as a herbal medicine, C: ginger used as a herbal medicine).
이하, 본 발명을 보다 상세히 설명한다.
Hereinafter, the present invention will be described in more detail.
본 발명은 The present invention
(a) 건대추를 한약재 추출물에 침수하여 한약재 추출물을 대추에 침투시키는 단계;(a) immersing the dried jujube in the herbal medicine extract to infiltrate the herbal medicine extract into the jujube;
(b) 한약재 추출물이 침투된 건대추를 수득하는 단계; (b) obtaining dried jujube penetrated with herbal extracts;
(c) 상기 수득된 한약재 추출물이 침투된 건대추에 한약재 분말을 도포하여 코팅하는 단계; 및 (c) applying the herbal medicine powder to the dried jujube penetrated by the obtained herbal medicine extract; And
(d) 상기 한약재 분말로 코팅된 건대추를 저온풍 건조하는 단계를 포함하는 건강 기능성 대추 건과 제조방법을 제공한다.
(D) provides a healthy functional jujube gun and manufacturing method comprising the step of drying the dried jujube coated with the herbal medicine powder at low temperature.
‘대추’는 갈매나무과 (Rhamnaceae)에 속하는 낙엽교목인 대추나무의 열매이며 꽃은 6월에 피고 열매는 9월에 익는다. 대추는 전국 각지에서 재배되며 충북보은군이 유명하다. 대추의 성질은 따뜻하며 독이 없고 맛이 달다. 신선한 대추에는 당분이 20-36%정도, 건조된 대추에는 약 60-80% 함유되어 있고 비타민 C는 사과나 복숭아의 백배정도나 되며 지지핀산 (Zizyphic acid), 비타민 B군, 카로틴, 칼슘, 철, 인 등의 영양분이 천연의 비타민제라고 할 정도로 많이 함유되어 있다. 옛날부터 대추는 많은 한약재와 함께 처방되어 사용되는데 이것은 대추가 제독하는 효과가 있고 온갖 약의 성질을 조화시키기 때문이다.
Jujube is the fruit of the jujube tree, a deciduous tree belonging to the Rhamnaceae family. Flowers bloom in June and ripen in September. Jujube is cultivated all over the country, and Chungbuk Boeun-gun is famous. The nature of the jujube is warm, nontoxic and sweet. Fresh jujube contains 20-36% of sugar, dried jujube contains about 60-80%, vitamin C is about 100 times of apple or peach, Zyzyphic acid, vitamin B group, carotene, calcium, iron Many of the nutrients, such as phosphorus and phosphorus, are said to be natural vitamins. Since ancient times, jujube is prescribed and used with many herbal medicines because it has the effect of detoxification and harmonizes the properties of all kinds of medicine.
본 발명의 제조방법에서 (a) 단계는 건대추를 한약재 추출물에 침수하여 한약재 추출물을 건대추에 침투시키는 단계이다.In the manufacturing method of the present invention, step (a) is a step of infiltrating the herbal extract to the dried jujube by immersing the dried jujube in the herbal medicine extract.
상기 (a)단계에서 한약재 추출물에 침수되는 건대추는 경북 경산시에서 재배된 국내산 무농약 건대추를 세척한 후, 탈수기에서 표면 수분을 제거하고 자연건조 한 후 대추씨를 제거하고 4 내지 5mm 의 두께로 슬라이스 썬 대추가 바람직하다.Dried jujube is immersed in the herb extract in step (a) after washing domestic pesticide dry jujube cultivated in Gyeongsan, Gyeongsangbuk-do, remove the surface moisture from the dehydrator and then dried naturally to remove the jujube seed and slice into 4 ~ 5mm thick Sun jujube is preferred.
상기 (a)단계에서 한약재 추출물은 당업계의 일반적인 한약재 추출방법으로 추출한 한약재 추출물일 수 있으나, 바람직하게는 한약재를 법제 또는 건조된 상태의 순수 재료만으로 증탕하여 액상을 추출하는 방식으로 추출된 한약재 추출물이 좋다.In the step (a), the herbal medicine extract may be a herbal medicine extract extracted by a general herbal medicine extraction method in the art, preferably, the herbal medicine extract extracted by extracting the liquid phase by evaporating only the herbal medicine or a pure material in a dried state This is good.
상기 (a)단계에서 한약재 추출물의 원료인 한약재의 종류로는 대추의 약리효과와 상호보완이 가능한 한약재라면 그 종류를 제한하는 것은 아니나, 바람직하게는 홍삼, 오미자, 산수유, 모과, 생강 등과 같이 남녀노소, 체질에 유해성이 없는 한약재일 수 있으며, 더욱 바람직하게는 홍삼이 좋다.In the step (a), the type of herbal medicine as the raw material of the herbal medicine extract is not limited if the Chinese herbal medicine that can complement and complement the pharmacological effect of jujube, preferably red ginseng, Schisandra chinensis, Cornus, Chinese quince, ginger and the like Au, may be a herbal medicine that is not harmful to the constitution, more preferably red ginseng.
‘홍삼’은 인삼을 증숙 또는 팽숙하거나 기타의 방법으로 인삼의 녹말을 호화한 것이다. 이러한 홍삼은 중추신경에 대해서 진정작용과 흥분작용이 있으며, 순환계에 작용하여 고혈압이나 동맥경화의 예방효과가 있다. 그러면서도 조혈작용과 혈당치를 저하시켜 주고, 간을 보호하는 약리효과(보약)가 있다. 특히 본 발명에 있어서 홍삼 추출물은 본 발명에서 주재료로 사용되는 대추와 상호 보완되는 약리효과(보약)를 갖는다. The red ginseng is steamed or swelled ginseng, or the starch of ginseng in luxury. These red ginseng has a sedative and arousing effect on the central nervous system, and acts on the circulatory system to prevent hypertension or arteriosclerosis. Yet hematopoietic and blood sugar is lowered, the liver has a pharmacological effect (supplement). In particular, the red ginseng extract in the present invention has a pharmacological effect (supplement) complemented with the jujube used as the main material in the present invention.
‘오미자’는 목련과에 속한 낙엽 목질 등본인 오미자 또는 화중 오미자의 완전히 익은 과실을 건조한 것이며, 그 성질은 따뜻하고 독이 없으며, 다섯 가지 맛을 가지고 있으나 특히 신맛이 주가 된다. 한방에서 오미자는 폐와 신장을 보호하고, 진액을 생성시키고, 갈증을 없애는 효능이 있으며, 폐와 신장의 기운이 약한 것을 보하고, 정액을 잡아주는 성질이 있어 신장이 허해서 발생하는 유정과 화정을 치료하며, 식은땀과 설사를 멈추게 하는 효과가 있다.'Omija' is a dried fruit of the deciduous tree of the magnolia family, Omija or Chinese Omija. Its properties are warm and nonpoisonous. In Chinese medicine, Schisandra chinensis protects the lungs and kidneys, produces essence, and eliminates thirst. It also has weakness in the lungs and kidneys. It is effective in stopping cold sweats and diarrhea.
‘산수유’는 층층나무과의 낙엽활엽만경교목식물로 열매로서 산기슭에서 서식하며 타원형의 핵과로서 8-10월에 붉게 익으며 약간의 단맛과 떫은맛 그리고 강한 신맛이 난다. 산수유의 과육에는 코르닌 (cornin), 모로니사이드 (morroniside),m 로가닌 (loganin), 탄닌 (tannin), 사포닌 (saponin) 등 배당체와 포도주산, 사과산, 주석산 등 유기산이 함유되어 있고, 종자에는 팔미틴산, 올레인산, 리놀산 등이 함유되어 있다. 이러한 산수유는 몸을 보호하고 기를 돋우며 몰을 가볍게 하여 신장을 강화하고 허리와 무릎이 시큰거리고 아플 때, 어지러움증, 귀울림, 폐결핵, 식은땀이 나는 사람에게 좋다.'Sansuyu' is a deciduous broad-leafed arborescent plant of the dogwood family, which lives at the foot of the mountain as a fruit. It is an oval core fruit that ripens red in August-October and has a slight sweetness, astringent taste, and a strong sour taste. Cornus contains cornin, morroniside, m loganin, tannin, saponin, and glycosides such as malic acid, malic acid, tartaric acid, etc. Seeds contain palmitic acid, oleic acid, linoleic acid, and the like. These cornus oils are good for people who protect, nourish, lighten moles, strengthen the kidneys, and have dizziness, tinnitus, pulmonary tuberculosis, and cold sweating when the waist and knee are sore and painful.
‘모과’는 중국원산의 재배식물로서, 참외처럼 생겼지만 나무에 달리는 것이기 때문에 목과라고 일컫는데, 모과의 주요성분은 사포닌, 유기산, 플라보노이드, 탄닌 등을 함유하고 있다. 이러한 모과는 소화 촉진, 보혈과 조혈작용, 항이뇨 작용 및 위장과 사지의 근육을 풀어주고 힘을 갖게 하는 등 다양한 약효를 가지고 있는 것으로 알려져 있다.“Chinese quince” is a cultivated plant native to China, and it is called a tree because it looks like a melon, but because it runs on a tree, its main components contain saponins, organic acids, flavonoids, and tannins. These Chinese quince is known to have various effects such as promoting digestion, hematopoiesis and hematopoiesis, antidiuretic action, and releasing and strengthening muscles of the stomach and limbs.
‘생강’은 생강과 (zingiberaceae) 식물에 속하는 진지버속 식물로서, 동남아시아 등지에 광범위하게 분포되어 있으며 민간요법으로 이용되어 왔다. 생강의 성분으로는 전분이 전체의 40-60%를 차지하고, 방향신미성분, 수지 단백질, 섬유소, 펜토산, 무기질 등이 있으며, 생강의 매운 맛은 진저론 (gingeron), 진저롤 (gingerol), 쇼가올 (shogaol), 디하이드로진저롤 (dihydrogingerol) 등이 알려져 있다. 생강은 항산화 작용, 항염증 작용 및 자궁 이완 작용 등과 같은 약효를 가지는 것으로 알려져 있다.Ginger is a plant belonging to the genus Gingiberaceae, which is widely distributed in Southeast Asia and has been used as a folk remedy. Ginger contains 40-60% of the whole starch, and there are aromatic ingredients, resin protein, cellulose, pentosan, and minerals. Ginger's pungent taste is ginger, ginger, show Shogaol, dihydrogingerol and the like are known. Ginger is known to have effects such as antioxidant activity, anti-inflammatory action and uterine relaxation.
본 발명의 (a)단계에서 건대추를 한약재 추출물에 침수하는 시간은 1분 내지 1분30초가 바람직하다. In step (a) of the present invention, the time for immersing the dried jujube in the herbal medicine extract is preferably 1 minute to 1 minute 30 seconds.
건대추를 한약재 추출물에 침수하는 시간이 1분 미만인 경우 한약재 추출물이 건대추에 충분히 침투될 수 없으며, 1분30초를 초과하는 경우 한약재 추출물의 다량 침투로 인하여 건대추의 과육을 부풀게 하여 과육이 물러져 분말 도포를 할 때 분말이 너무 많이 도포가 되며, 건조 후 건과가 딱딱해져 식감을 떨어뜨리게 된다. If the time to immerse the dried jujube in the herbal medicine extract is less than 1 minute, the herbal medicine extract cannot penetrate the dry jujube sufficiently. If it exceeds 1 minute 30 seconds, the pulp of the dry jujube is inflated due to the large penetration of the herbal medicine extract. When the powder is applied, the powder is applied too much, and after drying, the dried fruit becomes hard, which reduces the texture.
본 발명의 제조방법에서 (b) 단계는 한약재 추출물이 침투된 건대추를 수득하는 단계이다.Step (b) in the manufacturing method of the present invention is a step of obtaining a dried jujube penetrated by the herbal medicine extract.
상기 (b)단계에서는 한약재 추출물이 건대추에 침투된 후 그 대추를 섬유망에 넣어 탈수기로 액상의 추출수를 제거함으로써 한약재 추출물이 침투된 건대추를 수득할 수 있다. 이와 같은 방법으로 액상의 추출수를 제거하는 경우, 건대추 표면의 액상의 추출수가 탈수되는 과정에서 한약재가 침투되지 않은 분분까지도 한약재 추출물이 침투되어, 한약재 추출물이 골고루 침투된 건대추를 수득할 수 있다.In step (b), the herbal medicine extract is penetrated into the dried jujube, and then the jujube is put into the fiber network to obtain the dried jujube in which the herbal medicine extract is penetrated by removing the liquid extract water with a dehydrator. When the liquid extract water is removed in this way, the herbal medicine extract is infiltrated even to the part where the herbal extract does not penetrate during the dehydration process of the liquid extract water on the surface of the dry jujube, so that the dried jujube in which the herbal extract is evenly infiltrated can be obtained. have.
본 발명의 제조방법에서 (c) 단계는 상기 (b)단계에서 수득된 건대추에 한약재 분말을 도포하여 코팅하는 단계이다.Step (c) in the manufacturing method of the present invention is a step of coating by applying the herbal medicine powder to the dried jujube obtained in the step (b).
상기 (c)단계에서는 먼저 한약재 분말을 피복 교반기에 투입한 후 상기 (b)단계에서 수득된 건대추를 투입하여 저속 회전함으로써 한약재 추출물이 침투된 건대추에 한약재 분말을 골고루 도포할 수 있다. In step (c), the herbal medicine powder may be first applied to the coating stirrer, and then the dried jujube obtained in step (b) may be rotated at low speed to uniformly apply the herbal medicine powder to the dry jujube in which the herbal medicine extract has penetrated.
상기 (c)단계에서 사용되는 ‘한약재 분말’은 본 발명의 제조방법 (a)단계의 한약재 추출물과 동일한 한약재의 건조 분말을 의미한다. 본 발명의 일 구체예에서, 상기 한약재 추출물은 홍삼 추출물일 수 있으며, 상기 한약재 분말은 홍삼 분말일 수 있다.'Herbal medicine powder' used in step (c) means the same dry powder of the herb medicine as the herb extract of step (a) of the manufacturing method of the present invention. In one embodiment of the present invention, the herbal extract may be red ginseng extract, the herbal powder may be red ginseng powder.
본 발명의 한약재 분말은 한약재를 법제 또는 훈증하여 자연건조시킨 재료로 얻은 분말이 바람직하다.Herbal medicine powder of the present invention is preferably a powder obtained by the natural drying of the herbal medicine by fumigation or fumigation.
본 발명의 제조방법에서 (d) 단계는 상기 (c)단계에서 제조된 한약재 분말로 코팅된 대추를 저온풍 건조하는 단계이다. Step (d) in the manufacturing method of the present invention is a step of drying the jujube coated with the herbal medicine powder prepared in step (c) at low temperature.
상기 (d)단계에서 저온풍 건조는 마이크로웨이브 온열 건조기를 이용하여 저온에서 건조하는 방법일 수 있다.In the step (d), low temperature air drying may be a method of drying at low temperature using a microwave thermal dryer.
더욱 자세하게는 상기 (c)단계에서 제조된 한약재 분말로 표면이 코팅된 건대추를 건조 채반에 담아 마이크로웨이브 온열 건조기에 넣고 45 내지 50℃의 저온에서 함수율이 2 내지 3%가 될 때까지 건조시킬 수 있다.More specifically, put the dried jujube coated with the surface of the herbal medicine powder prepared in step (c) in a dry tray in a microwave heat dryer to dry until the moisture content is 2 to 3% at a low temperature of 45 to 50 ℃ Can be.
건조되는 온도가 45℃ 미만인 경우 건조되는데 시간이 너무 오래 걸리며, 50℃를 초과하는 경우 대추가 삶기거나 익어 건조되기 때문에 생대추의 영양을 그대로 얻을 수 없는 단점이 있다.If the drying temperature is less than 45 ℃ takes too long to dry, if it exceeds 50 ℃ because the jujube boiled or ripened dried there is a disadvantage that can not obtain the nutrition of raw jujube.
또한 함수율이 3%를 초과하는 경우 스넥과 같이 바삭바삭한 질감이 떨어져 건대추의 본래 물성으로 돌아가 섭취 시 이 제품의 특성 중의 하나인 씹는 감미가 사라져 상품으로서의 가치가 떨어지게 된다.In addition, when the moisture content exceeds 3%, the crunchy texture such as the snack is dropped, and the chewing sweetness, which is one of the characteristics of this product, disappears when it is ingested, and the value as a product decreases.
본 발명의 마이크로웨이브 온열 건조기를 이용한 저온풍 건조는 건조과정에서 재료의 섬유질(조직)의 변형이 적고 영양소의 유지, 멸균효과(자외선 멸균) 등으로 경제적이고 위생적인 장점을 지닌다.
Low temperature air drying using the microwave thermal dryer of the present invention has economical and hygienic advantages such as less deformation of the fiber (tissue) of the material during the drying process, nutrient retention, sterilization effect (ultraviolet sterilization).
본 발명은 또한The present invention also
상기 제조방법으로 제조된 건강 기능성 대추 건과를 제공한다.It provides a healthy functional jujube dried fruit prepared by the above method.
본 발명의 건강 기능성 대추 건과는 상기와 같은 제조방법으로 제조되어 원재료가 대추 및 한약재 성분으로 이루어져 영양이 풍부하며 안전한 건강 기능성 건과이다. 게다가 대추를 주재료로 하고 여기에 한약재를 접목시켜 달콤하며 바삭바삭한 과자의 개념을 띄고 있기 때문에 남녀노소, 특히 대추 및 한약재를 일반적으로 섭취하는데 거부감을 보이는 어린아이들에게도 손쉽게 다가갈 수 있는 웰빙 기호식품으로 남녀노소 간식, 다식, 기내식 (비행기, 유람선, 기차), 면세점 선물용으로 유용할 것이며, 나아가 친환경 웰빙 건강식품으로 수출상품으로도 높은 부가가치를 창출할 수 있을 것이다.
Health functional jujube dried fruit of the present invention is manufactured by the manufacturing method as described above, the raw material is composed of jujube and herbal medicine ingredients is a nutritious and safe health functional dried fruit. In addition, jujube is the main ingredient and it combines with herbal medicine to bring out the concept of sweet and crunchy sweets. It will be useful for snacks, snacks, meals (airplanes, cruise ships, trains), duty-free shops, etc., and also create high added value as export products as eco-friendly health foods.
Claims (7)
(b) 상기 (a)단계의 건대추를 한약재 추출물에 1분 내지 1분 30초간 침수하여 한약재 추출물을 대추에 침투시키는 단계;
(c) 상기 (b)단계의 한약재 추출물이 침투된 건대추를 탈수하는 단계;
(d) 상기 (c)단계에서 수득된 한약재 추출물이 침투된 건대추에 한약재 분말을 도포하여 코팅하는 단계; 및
(e) 상기 (d)단계의 한약재 분말로 코팅된 건대추를 45℃ 내지 50℃로 함수율이 2 내지 3%가 되도록 저온풍 건조하는 단계를 포함하는, 대추 건과의 제조방법.
(a) dehydrating dry jujube to remove surface moisture and removing seeds of dry jujube;
(b) immersing the dried jujube of step (a) in the herbal medicine extract for 1 minute to 1 minute 30 seconds to infiltrate the herbal medicine extract into the jujube;
(c) dehydrating the dried jujube in which the herbal extract of step (b) is penetrated;
(d) coating the herbal medicine powder on the dried jujube penetrated by the herbal extract obtained in step (c); And
(e) a method of manufacturing a jujube dried fruit comprising drying the low-yield dried jujube coated with the medicinal herb powder of step (d) at a water content of 2 to 3% at 45 ° C to 50 ° C.
상기 (b)단계에서 한약재 추출물은 홍삼, 오미자, 산수유, 모과 및 생강 추출물로 이루어진 군으로부터 선택된 1종인 것을 특징으로 하는 대추 건과의 제조방법.
The method of claim 1,
Herbal extract in step (b) is a method for producing jujube dried fruit, characterized in that the red ginseng, Schisandra chinensis, Cornus, Chinese quince and ginger extract selected from the group consisting of.
상기 (c)단계에서 한약재 분말은 홍삼, 오미자, 산수유, 모과 및 생강 분말로 이루어진 군으로부터 선택된 1종인 것을 특징으로 하는 대추 건과의 제조방법.
The method of claim 1,
Chinese herbal powder in step (c) is red ginseng, Schisandra chinensis, cornus, Chinese quince and ginger powder manufacturing method of jujube dried fruit, characterized in that one selected from the group consisting of.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020100097776A KR101300115B1 (en) | 2010-10-07 | 2010-10-07 | A Method of Health Functional dried fruit using Jujube |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020100097776A KR101300115B1 (en) | 2010-10-07 | 2010-10-07 | A Method of Health Functional dried fruit using Jujube |
Publications (2)
Publication Number | Publication Date |
---|---|
KR20120036092A KR20120036092A (en) | 2012-04-17 |
KR101300115B1 true KR101300115B1 (en) | 2013-08-27 |
Family
ID=46137826
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
KR1020100097776A KR101300115B1 (en) | 2010-10-07 | 2010-10-07 | A Method of Health Functional dried fruit using Jujube |
Country Status (1)
Country | Link |
---|---|
KR (1) | KR101300115B1 (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US11229095B2 (en) | 2014-12-17 | 2022-01-18 | Campbell Soup Company | Electromagnetic wave food processing system and methods |
Families Citing this family (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN108835352B (en) * | 2018-07-10 | 2021-12-17 | 金果园老农(北京)食品股份有限公司 | Nutritional red date preserved fruit and processing method thereof |
CN113749230B (en) * | 2021-09-13 | 2023-09-05 | 宁夏润德生物科技有限责任公司 | Preparation method of dried wolfberry fruits |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20050042124A (en) * | 2005-04-14 | 2005-05-04 | 석용도 | Manufacturing method of laver red ginseng extract and chitin |
KR100647426B1 (en) | 2005-09-07 | 2006-11-23 | 전태익 | A slice jujube and its manufacturing process |
KR100968955B1 (en) | 2009-05-29 | 2010-07-14 | 충청대학 산학협력단 | Jujube pill and and method for manufacturing thereof |
KR100997459B1 (en) | 2007-11-23 | 2010-11-30 | 주식회사 정문 | Jenqua made of Jujube and its production method |
-
2010
- 2010-10-07 KR KR1020100097776A patent/KR101300115B1/en not_active IP Right Cessation
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20050042124A (en) * | 2005-04-14 | 2005-05-04 | 석용도 | Manufacturing method of laver red ginseng extract and chitin |
KR100647426B1 (en) | 2005-09-07 | 2006-11-23 | 전태익 | A slice jujube and its manufacturing process |
KR100997459B1 (en) | 2007-11-23 | 2010-11-30 | 주식회사 정문 | Jenqua made of Jujube and its production method |
KR100968955B1 (en) | 2009-05-29 | 2010-07-14 | 충청대학 산학협력단 | Jujube pill and and method for manufacturing thereof |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US11229095B2 (en) | 2014-12-17 | 2022-01-18 | Campbell Soup Company | Electromagnetic wave food processing system and methods |
Also Published As
Publication number | Publication date |
---|---|
KR20120036092A (en) | 2012-04-17 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
KR101037749B1 (en) | Composition of mixed herb medicine for chicken boiled with rice and milk vetch root | |
KR20160087114A (en) | Food additive containing flowers | |
CN104304611A (en) | Health hawthorn cake and preparation method thereof | |
KR101166884B1 (en) | Composition of mixed herb medicine for leached tea | |
CN106260331A (en) | A kind of manufacture method of Hemerocallis fulva L. alabastrum tea | |
KR101140322B1 (en) | Composition of mixed herb medicine for leached tea | |
KR102207316B1 (en) | Preparation Method of Concentrated Extracts of The Shank of Beef And The Concentrated Extracts | |
CN104630010A (en) | Nourishing healthcare wine and preparation method thereof | |
KR101166883B1 (en) | Composition of mixed herb medicine for leached tea | |
KR101166882B1 (en) | Composition of mixed herb medicine for leached tea | |
KR101300115B1 (en) | A Method of Health Functional dried fruit using Jujube | |
CN105192235A (en) | Siraitia grosvenorii peppermint candy and preparation method thereof | |
KR102070507B1 (en) | Manufacturing method for samgyetang using black ginseng and samgyetang using black ginseng manufactured by the same | |
CN104187766A (en) | Orange-flavored beef slices and preparation method thereof | |
KR101810509B1 (en) | Preparation methods of fried mushroom | |
KR102554649B1 (en) | Manufacturing method of the rice for popped rice using jujubes | |
KR101162581B1 (en) | Dried Persimmon Having Good Functionality and Method for Preparing the Same | |
CN107467322A (en) | A kind of Roselle tea and preparation method thereof | |
KR102109028B1 (en) | Method of making freeze drying fruit vegetable oriental soup using oriental medicine extracts powder | |
KR102055324B1 (en) | Polyphenol-enriched plant extracts and producing method thereof | |
CN104256028A (en) | Dong nationality's cake containing Tuckahoe and production process thereof | |
Naz et al. | Medicinal uses and bioactivities of Ginger–A detailed review | |
KR101661744B1 (en) | health assistance food using soy-bean paste and brown rice, manufacturing method thereof | |
KR102141507B1 (en) | Manufacturing method of mara-jerky | |
KR102492196B1 (en) | Manufacturing method of Chicken Broth using Wild Ginseng |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
A201 | Request for examination | ||
E902 | Notification of reason for refusal | ||
E701 | Decision to grant or registration of patent right | ||
GRNT | Written decision to grant | ||
FPAY | Annual fee payment |
Payment date: 20160805 Year of fee payment: 4 |
|
FPAY | Annual fee payment |
Payment date: 20170707 Year of fee payment: 5 |
|
LAPS | Lapse due to unpaid annual fee |