KR102181074B1 - Method For Manufacturing Cudrania tricuspidata Powder - Google Patents
Method For Manufacturing Cudrania tricuspidata Powder Download PDFInfo
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- 239000000843 powder Substances 0.000 title claims abstract description 46
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 17
- 238000000034 method Methods 0.000 title claims description 7
- 235000010918 Cudrania tricuspidata Nutrition 0.000 title description 3
- 241001523380 Maclura tricuspidata Species 0.000 title description 3
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- 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
- A23L19/01—Instant products; Powders; Flakes; Granules
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- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
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- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
- A23L3/44—Freeze-drying
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- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/57—Chemical peeling or cleaning of harvested fruits, vegetables or other foodstuffs
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- 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
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/20—Agglomerating; Granulating; Tabletting
- A23P10/22—Agglomeration or granulation with pulverisation of solid particles, e.g. in a free-falling curtain
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- 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
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- 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
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- 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
- A23V2300/20—Freezing
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- 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
- A23V2300/31—Mechanical treatment
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Abstract
본 발명은 꾸지뽕 분말 제조방법에 관한 것으로, 꾸지뽕 열매를 선별하고 세척하는 제 1단계, 선별 및 세척된 상기 열매를 개별급속냉동하는 제 2단계, 냉동된 상기 열매를 동결건조하는 제 3단계, 동결건조된 상기 열매와 부재료를 저온 숙성하는 제 4단계, 저온 숙성된 상기 열매를 분쇄하는 제 5단계로 구성되며, 상기 부재료는 숯, 계피, 녹차를 혼합한 것을 특징으로 한다.The present invention relates to a method for producing Cudrania powder, comprising: a first step of selecting and washing Cudrania fruit, a second step of individually rapidly freezing the selected and washed fruit, a third step of freeze-drying the frozen fruit, and freezing It consists of a fourth step of aging the dried fruit and the subsidiary material at low temperature, and a fifth step of pulverizing the fruit aged at low temperature, and the subsidiary material is characterized in that charcoal, cinnamon, and green tea are mixed.
Description
본 발명은 꾸지뽕 분말 제조방법에 관한 것으로, 더욱 상세하게는 분쇄가 쉽고, 섭취가 용이한 꾸지뽕 분말 제조방법에 관한 것이다.The present invention relates to a method for producing couture ponzu powder, and more particularly, to a method for producing couture pong pong powder that is easy to crush and ingest.
꾸지뽕 나무(Cudrania tricuspidata)는 뽕나무과에 속하는 낙엽성 교목으로 우리나라를 비롯한 중국, 일본 등지에 주로 분포하는 식물이며 꾸지뽕 나무는 잎, 뿌리, 수피 및 열매를 약용으로 이용하여 왔는데 한방에서 꾸지뽕나무의 잎은 습진, 폐결핵, 급성 관절염, 타박상, 만성 요통 등의 치료에 이용되어 왔으며, 껍질과 열매는 강장, 중풍, 이뇨, 진해 등의 치료 또는 질환 개선제로 이용되어 왔다(Lee, 1985; Park et al., 1992). 또한 동의보감에서는 꾸지뽕나무가 자양, 강장, 불면증, 시력감퇴 개선효과, 숙취해소, 간 및 신장 보호효과가 있고, 뿌리와 껍질은 여성 질환에 효과가 있다고 기록되어 있을 정도로 오래전부터 민간요법 치료제로 이용되어 왔으며, 식품 이용 측면에서는 꾸지뽕 잎을 녹차 대용 엽차로 이용하고, 열매는 쨈이나 술을 담그는데 이용되기도 한다.Cudrania tricuspidata is a deciduous tree belonging to the Moraceae family. It is a plant mainly distributed in Korea, China, and Japan. Cudrania tricuspidata has been using leaves, roots, bark and fruits for medicinal purposes. It has been used for the treatment of eczema, pulmonary tuberculosis, acute arthritis, bruises, and chronic low back pain, and the peel and fruit have been used as a treatment for tonic, stroke, diuretic, and antitussive, or as a disease improving agent (Lee, 1985; Park et al., 1992). In addition, in Donguibogam, Cudrania tree has been used as a folk remedy for a long time to the extent that it has been recorded that it has nourishment, tonicity, insomnia, vision loss improvement, hangover relief, liver and kidney protection, and roots and bark are effective for female diseases. In terms of food use, Cudrania leaves are used as green tea substitutes, and fruits are also used to make jam or sake.
그러나, 종래기술에서는 다음과 같은 문제점이 있었다.However, the prior art has the following problems.
꾸지뽕 씨앗은 열매 내부에 산발적으로 위치하고 있고, 씨앗이 딱딱하여 분쇄가 어려운 문제점이 있었다.Cudrania seeds are located sporadically inside the fruit, and there is a problem that it is difficult to crush because the seeds are hard.
상술한 문제점을 해결하기 위한 것으로, 본 발명의 목적은 분쇄가 쉽고, 분말의 섭취가 용이한 꾸지뽕 분말 제조방법을 제공하는 것이다.In order to solve the above-described problem, an object of the present invention is to provide a method for producing couture powder that is easy to pulverize and ingest the powder.
상술한 목적을 달성하기 위한 것으로, 꾸지뽕 열매를 선별하고 세척하는 제 1단계, 선별 및 세척된 상기 열매를 개별급속냉동하는 제 2단계, 냉동된 상기 열매를 동결건조하는 제 3단계, 동결건조된 상기 열매와 부재료를 저온 숙성하는 제 4단계, 저온 숙성된 상기 열매를 분쇄하는 제 5단계로 구성되며, 상기 부재료는 숯, 계피, 녹차를 혼합한 것을 특징으로 한다.In order to achieve the above object, the first step of selecting and washing Cudrania fruit, the second step of individually rapid freezing the selected and washed fruit, the third step of freeze-drying the frozen fruit, freeze-dried It consists of a fourth step of aging the fruit and the subsidiary material at low temperature, and a fifth step of pulverizing the fruit that has been aged at low temperature, and the subsidiary material is characterized in that charcoal, cinnamon, and green tea are mixed.
상기 제 2단계에서선별 및 세척된 상기 열매를 -30℃로 냉동하는 것을 특징으로 한다.It characterized in that the fruit sorted and washed in the second step is frozen at -30°C.
상기 제 3단계에서 냉동된 상기 열매를 -40℃에서 20시간 동안 건조하는 것을 특징으로 한다.It characterized in that the fruit frozen in the third step is dried at -40°C for 20 hours.
상기 제 4단계에서 상기 열매 100 중량부에 대하여 상기 부재료 20 중량부로 혼합하며, 상기 부재료는 상기 숯 100 중량부에 대하여 상기 계피 100 중량부, 상기 녹차 100 중량부로 혼합한 한 것이며, 5℃에서 36시간 동안 저온 숙성하는 것을 특징으로 한다.In the fourth step, 20 parts by weight of the subsidiary material is mixed with respect to 100 parts by weight of the fruit, and the subsidiary material is 100 parts by weight of the cinnamon and 100 parts by weight of the green tea based on 100 parts by weight of the charcoal. It is characterized by low temperature aging for an hour.
상기 제 5단계에서 저온 숙성된 상기 열매를 100 메시의 크기로 1차 분쇄한 다음, 150 메시의 크기로 2차 분쇄하는 것을 특징으로 한다.The fruit aged at low temperature in the fifth step is first pulverized to a size of 100 mesh and then second pulverized to a size of 150 mesh.
본 발명에 의한 꾸지뽕 분말 제조방법은 다음과 같은 효과가 있다.Cudrania powder manufacturing method according to the present invention has the following effects.
냉동 건조 후 분쇄하여 분쇄가 용이하고, 섭취시 이물감이 적은 꾸지뽕 분말을 제조할 수 있는 효과가 있다.It is easy to pulverize by pulverizing after freeze-drying, and there is an effect of producing couture powder with less foreign body feeling when ingested.
또한, 저온 숙성을 통해 단맛을 증가시키고, 동결 건조하여 영양성분의 파괴가 적은 꾸지뽕 분말을 제공하는 효과가 있다.In addition, there is an effect of increasing sweetness through low-temperature aging, and providing a Cudrania powder with less destruction of nutrients by freeze-drying.
도 1은 본 발명인 꾸지뽕 분말 제조방법의 순서를 나타낸 순서도.Figure 1 is a flow chart showing the sequence of the present inventors kkujippong powder manufacturing method.
이하, 본 발명에 의한 꾸지뽕 분말 제조방법의 바람직한 실시예가 첨부된 도면을 참고하여 상세하게 설명한다.Hereinafter, with reference to the accompanying drawings, a preferred embodiment of the method for producing kkujippong powder according to the present invention will be described in detail.
본 발명인 꾸지봉 분말 제조방법은, 도 1에 도시된 바와 같이, 꾸지뽕 열매를 선별하고 세척하는 제 1단계(S1)와, 선별 및 세척된 상기 열매를 개별급속냉동하는 제 2단계(S2)와, 냉동된 상기 열매를 동결건조하는 제 3단계(S3)와, 동결건조된 상기 열매와 부재료를 저온 숙성하는 제 4단계(S4)와, 저온 숙성된 상기 열매를 분쇄하는 제 5단계(S5)로 구성되며, 상기 부재료는 숯, 계피, 녹차를 혼합한 것을 특징으로 한다.As shown in Fig. 1, the method for manufacturing Cudrania powder according to the present invention includes a first step (S1) of selecting and washing Cudrania fruit, and a second step (S2) of individually rapidly freezing the selected and washed fruit. , A third step (S3) of freeze-drying the frozen fruit, a fourth step (S4) of low-temperature aging of the lyophilized fruit and the subsidiary material, and a fifth step (S5) of crushing the low-temperature ripened fruit. It consists of, and the subsidiary material is characterized in that the mixture of charcoal, cinnamon, and green tea.
먼저, 제 1단계(S1)에서는 꾸지뽕 열매를 선별하고 세척한다. 구체적으로, 꾸지뽕 열매를 선별하여 벌레가 먹었거나 상처가 난 열매를 분리하고, 깨끗한 상태의 꾸지뽕 열매를 사용한다. 그리고, 선별된 상기 열매를 세척하여 표면에 잔존하는 이물질 등을 제거한다.First, in the first step (S1), the Cudrania fruit is selected and washed. Specifically, the fruits of the Cudrania chinensis are selected to separate the fruits that have been eaten or damaged by insects, and the Cudrania fruits in a clean state are used. Then, the selected fruit is washed to remove foreign substances remaining on the surface.
여기서, 꾸지뽕은 뽕나무과에 속하지만 다른 종류로, 6월에 꽃이 피며 꾸지뽕 수확시키는 9월에서 10월이다. 꾸지뽕 나무는 병충해를 잘 다지 않아 농약 없이도 잘 자라는 무공해 약초로 꾸지뽕 열매를 포함하여, 뿌리, 잎 등 모두 약재로 쓸 수 있다. 꾸지뽕 열매는 알갱이에 과육이 섞어져 있으며 붉은 색깔이고, 자양강장과 신체 허약증, 정력감퇴, 불면증, 시력감퇴 등에 큰 효과가 있다.Here, Cudrania is a different kind, although it belongs to the Morus family, and flowers bloom in June and the Cudrania is harvested from September to October. Cudrania tree is a non-polluting herb that grows well without pesticides because it does not cure pests and pests, and can be used as medicinal materials, including Cudrania fruit, roots and leaves. Cudrania fruit is mixed with flesh and red color, and has a great effect on nutrient tonic, physical weakness, energy loss, insomnia, and vision loss.
다음으로, 제 2단계(S2)에서는 선별 및 세척된 상기 열매를 개별급속냉동한다. 구체적으로, -30℃에서 개별급속냉각시킨다. 상기 열매를 개별급속냉각시켜 원물의 성분이 변질되는 것을 막아 품질을 높일 수 있으며, 개별로 냉각시키기 때문에 원물이 서로 붙지 않아 하기 단계인 동결건조 단계에서 건조 효율을 높일 수 있다.Next, in the second step (S2), the selected and washed fruits are individually rapidly frozen. Specifically, it is individually rapidly cooled at -30°C. The quality can be improved by preventing the components of the raw material from being deteriorated by individual rapid cooling of the fruit, and since the raw materials are individually cooled, drying efficiency can be improved in the freeze-drying step, which is a subsequent step because the raw materials do not stick together.
그리고, 꾸지뽕 씨앗 내부의 수분이 냉각되면서 얼음이 되어 부피가 증가하고, 이에 의해 꾸지뽕 씨앗이 일부 갈라져 분쇄가 용이하게 된다.And, as the moisture inside the Cudrania seeds is cooled, the volume becomes ice and increases in volume, whereby the Cudrania seeds are partially cracked to facilitate grinding.
여기서, 상기 열매를 -30℃ 미만으로 냉각시키는 경우 원물 그대로 보존할 수 있으나 불필요한 비용 증가로 인해 효율성이 떨어지는 문제점이 있고, -30℃ 초과하여 냉각시키는 경우 원물의 성분이 변질되는 문제점이 있다.Here, when the fruit is cooled to less than -30°C, the raw material can be preserved as it is, but there is a problem in that the efficiency is inferior due to an unnecessary increase in cost, and when the fruit is cooled to more than -30°C, the components of the raw material are deteriorated.
다음으로, 제 3단계(S3)에서는 냉동된 상기 열매를 동결건조한다. 구체적으로, 상기 열매를 -40℃에서 20시간 동안 건조한다.Next, in the third step (S3), the frozen fruit is freeze-dried. Specifically, the fruit is dried at -40°C for 20 hours.
여기서, 상기 열매를 20시간 미만으로 건조하는 경우 충분히 건조되지 않았으며, 20시간 초과하여 건조하는 경우 충분히 건조된 상태로 불필요한 작업시간으로 효율성이 떨어지는 문제점이 있다.Here, when the fruit is dried for less than 20 hours, it is not sufficiently dried, and when the fruit is dried for more than 20 hours, it is sufficiently dried and the efficiency is reduced due to unnecessary working time.
다음으로, 제 4단계(S4)에서는 동결건조된 상기 열매를 부재료와 함께 저온 숙성한다. 구체적으로, 상기 열매 100 중량부에 대하여 상기 부재료 20 중량부를 혼합하고 5℃에서 36시간 동안 저온 숙성한다. Next, in the fourth step (S4), the lyophilized fruit is aged at a low temperature together with the subsidiary material. Specifically, 20 parts by weight of the subsidiary material is mixed with respect to 100 parts by weight of the fruit and aged at a low temperature for 36 hours at 5°C.
상기 부재료는 숯, 계피, 녹차이며, 상기 숯 100 중량부에 대하여 상기 계피 100 중량부, 상기 녹차100 중량부를 혼합한 것을 특징으로 한다.The subsidiary material is charcoal, cinnamon, green tea, and 100 parts by weight of the cinnamon and 100 parts by weight of the green tea are mixed with respect to 100 parts by weight of the charcoal.
이 과정을 통해서 상기 열매의 맛이 더욱 깊어지고 단맛이 증가하게 되며, 상기 부재료가 상기 열매의 수분을 흡수하여, 분말 제조시 분말이 뭉치는 것을 방지할 수 있다.Through this process, the taste of the fruit becomes deeper and the sweet taste increases, and the subsidiary material absorbs the moisture of the fruit, thereby preventing the powder from clumping during powder manufacturing.
여기서, 상기 부재료를 20 중량부 미만으로 혼합하는 경우 여전히 분말이 뭉치는 현상을 확인할 수 있으며, 상기 부재료를 20 중량부 초과하여 혼합하는 경우 분말이 뭉치지 않으나 상기 부재료가 과다하여 낭비되는 문제점이 있다.Here, when the subsidiary material is mixed in less than 20 parts by weight, it can be confirmed that the powder is still agglomerated, and when the sub material is mixed in more than 20 parts by weight, the powder does not agglomerate, but there is a problem that the material is excessive and wasted.
상기 열매를 0℃ 미만에서 숙성하는 경우 온도가 과도하게 낮아 상기 열매를 숙성시키기 어려우며, 5℃ 초과하여 숙성하는 경우 열매가 변색되고, 변질되어 상품성이 떨어지는 문제점이 있다.When the fruit is aged below 0°C, the temperature is excessively low and it is difficult to ripen the fruit. When the fruit is aged above 5°C, the fruit is discolored and deteriorated, resulting in poor marketability.
다음으로, 제 5단계(S5)에서는 저온 숙성된 상기 열매를 분쇄한다. 구체적으로, 상기 부재료를 제거한 다음 저온 숙성된 상기 열매를 100 메시의 크기로 1차 분쇄한 다음, 150 메시의 크기로 2차 분쇄한다.Next, in the fifth step (S5), the low-temperature ripened fruit is pulverized. Specifically, after removing the subsidiary material, the fruit aged at low temperature is first pulverized to a size of 100 mesh, and then second pulverized to a size of 150 mesh.
여기서, 상기 열매를 100 메시 미만의 크기로 1차 분쇄하는 경우 꾸지뽕 씨앗 때문에 모터 용량이나 압력 등이 과도하게 되어 설비 용량이 증가하여 비용이 증기하는 문제점이 있고, 100 메시 초과하여 분쇄하는 경우 2차 분쇄할 때 모터 용량이나 압력 등이 과도하게 되어 설비 용량이 증가하여 비용이 증가하는 문제점이 있다.Here, when the fruit is first crushed to a size of less than 100 mesh, the motor capacity or pressure becomes excessive due to the Cudrania seeds, resulting in an increase in equipment capacity, resulting in a problem that the cost is vaporized. When pulverizing, there is a problem in that the motor capacity or pressure becomes excessive and the equipment capacity increases, thereby increasing the cost.
그리고, 상기 열매를 150 메시 미만의 크기로 2차 분쇄하는 경우 꾸지뽕 씨앗이 완전히 분쇄되지 않아 식감을 해치며, 150 메시 초과하여 분쇄하는 경우 꾸지뽕 씨앗이 완전히 분쇄되어 있는 상태로 불필요하게 설비 용량이 증가하여 비용이 증가하는 문제점이 있다.In addition, when the fruit is secondarily pulverized to a size of less than 150 mesh, the Cudrania seeds are not completely pulverized, thereby damaging the texture, and when pulverizing exceeding 150 mesh, the capacity of the equipment is unnecessarily increased as the Cudrania seeds are completely pulverized. Therefore, there is a problem that the cost increases.
이하, 본 발명에 의한 꾸지뽕 분말 제조방법에 대한 실험내용을 구체적으로 설명한다.Hereinafter, the contents of the experiment for the method for producing Cudrania powder according to the present invention will be described in detail.
1. 관능평가 -11. Sensory evaluation -1
본 발명에 의한 꾸지뽕 분말 제조방법을 실시한 실시예를 기초로 자세하게 설명한다. 꾸지뽕 분말의 품질 특성을 비교하기 위하여 검사원으로서의 적합성이 인정된 식품공학과 대학원생을 본 실험의 목적에 맞는 적합한 훈련을 시킨 후에 관능 평가를 하였다. 관능평가 항목은 꾸지뽕 분말의 맛, 향, 색으로 굉장히 좋으면 9점, 매우 나쁘면 1점으로 평가하는 9점 척도법(likert scale)으로 실시하였다.It will be described in detail on the basis of the embodiment carried out the method for producing kkujippong powder according to the present invention. In order to compare the quality characteristics of Cudrania powder, the food engineering graduate students, who were recognized for their suitability as inspectors, were subjected to sensory evaluation after training appropriate for the purpose of this experiment. The sensory evaluation was conducted on a 9-point likert scale, which evaluates the taste, aroma, and color of Cudrania powder as 9 points if it is very good and 1 point if it is very bad.
[비교예 1][Comparative Example 1]
비교예 1은 꾸지뽕 열매를 선별 및 세척하고 -30℃에서 개별급속냉동한다. 그 다음 상기 열매를 -40℃에서 20시간 동안 건조한 다음 상기 열매를 5℃에서 36시간 동안 저온 숙성하고 100 메시의 크기로 1차 분쇄한 다음, 150 메시의 크기로 2차 분쇄하여 분말을 제조하였다.Comparative Example 1 sorted and washed kkujippong fruit, and individually rapidly frozen at -30 ℃. Then, the fruit was dried at -40°C for 20 hours, then the fruit was aged at low temperature at 5°C for 36 hours, first pulverized to a size of 100 mesh, and then second pulverized to a size of 150 mesh to prepare a powder. .
[실시예 1][Example 1]
실시예 1은 꾸지뽕 열매를 선별 및 세척하고 -30℃에서 개별급속냉동한다. 그 다음 상기 열매를 -40℃에서 20시간 동안 건조한 다음 상기 열매 100 중량부에 대하여 부재료 20 중량부를 혼합하여 -5℃에서 36시간 동안 저온 숙성하고 100 메시의 크기로 1차 분쇄한 다음, 150 메시의 크기로 2차 분쇄하여 분말을 제조하였다. 여기서, 상기 부재료는 상기 숯 100 중량부에 대하여 상기 계피 100 중량부, 상기 녹차 100 중량부를 혼합한 것이다.In Example 1, Cudrania berries were selected and washed, and individually rapidly frozen at -30°C. Then, the fruit is dried at -40°C for 20 hours, then mixed with 20 parts by weight of subsidiary material with respect to 100 parts by weight of the fruit, aged at low temperature for 36 hours at -5°C, and first pulverized to a size of 100 mesh, and then 150 mesh Powder was prepared by secondary grinding to the size of. Here, the subsidiary material is a mixture of 100 parts by weight of cinnamon and 100 parts by weight of green tea based on 100 parts by weight of the charcoal.
[실시예 2][Example 2]
실시예 2는 꾸지뽕 열매를 선별 및 세척하고 -30℃에서 개별급속냉동한다. 그 다음 상기 열매를 -40℃에서 20시간 동안 건조한 다음 상기 열매 100 중량부에 대하여 부재료 20 중량부를 혼합하여 0℃에서 36시간 동안 저온 숙성하고 100 메시의 크기로 1차 분쇄한 다음, 150 메시의 크기로 2차 분쇄하여 분말을 제조하였다. 여기서, 상기 부재료는 상기 숯 100 중량부에 대하여 상기 계피 100 중량부, 상기 녹차 100 중량부를 혼합한 것이다.In Example 2, the fruits of Cudrania chinensis were selected and washed, and individually rapidly frozen at -30°C. Then, the fruit is dried at -40°C for 20 hours, and then 20 parts by weight of a subsidiary material is mixed with 100 parts by weight of the fruit, aged at a low temperature for 36 hours at 0°C, and first pulverized to a size of 100 mesh, Powder was prepared by secondary grinding to size. Here, the subsidiary material is a mixture of 100 parts by weight of cinnamon and 100 parts by weight of green tea based on 100 parts by weight of the charcoal.
[실시예 3][Example 3]
실시예 3은 꾸지뽕 열매를 선별 및 세척하고 -30℃에서 개별급속냉동한다. 그 다음 상기 열매를 -40℃에서 20시간 동안 건조한 다음 상기 열매 100 중량부에 대하여 부재료 20 중량부를 혼합하여 5℃에서 36시간 동안 저온 숙성하고 100 메시의 크기로 1차 분쇄한 다음, 150 메시의 크기로 2차 분쇄하여 분말을 제조하였다. 여기서, 상기 부재료는 상기 숯 100 중량부에 대하여 상기 계피 100 중량부, 상기 녹차 100 중량부를 혼합한 것이다.Example 3 sorted and washed kkujippong fruit, and individually rapidly frozen at -30 ℃. Then, the fruit is dried at -40°C for 20 hours, and then 20 parts by weight of subsidiary material is mixed with 100 parts by weight of the fruit, aged at low temperature for 36 hours at 5°C, and first pulverized to a size of 100 mesh, Powder was prepared by secondary grinding to size. Here, the subsidiary material is a mixture of 100 parts by weight of cinnamon and 100 parts by weight of green tea based on 100 parts by weight of the charcoal.
[실시예 4][Example 4]
실시예 4는 꾸지뽕 열매를 선별 및 세척하고 -30℃에서 개별급속냉동한다. 그 다음 상기 열매를 -40℃에서 20시간 동안 건조한 다음 상기 열매 100 중량부에 대하여 부재료 20 중량부를 혼합하여 10℃에서 36시간 동안 저온 숙성하고 100 메시의 크기로 1차 분쇄한 다음, 150 메시의 크기로 2차 분쇄하여 분말을 제조하였다. 여기서, 상기 부재료는 상기 숯 100 중량부에 대하여 상기 계피 100 중량부, 상기 녹차 100 중량부를 혼합한 것이다.In Example 4, the fruits of Cudrania chinensis were selected and washed, and individually rapidly frozen at -30°C. Then, after drying the fruit at -40°C for 20 hours, 20 parts by weight of the subsidiary material is mixed with 100 parts by weight of the fruit, aged at low temperature for 36 hours at 10°C, and first pulverized to a size of 100 mesh, Powder was prepared by secondary grinding to size. Here, the subsidiary material is a mixture of 100 parts by weight of cinnamon and 100 parts by weight of green tea based on 100 parts by weight of the charcoal.
[실시예 5][Example 5]
실시예 5는 꾸지뽕 열매를 선별 및 세척하고 -30℃에서 개별급속냉동한다. 그 다음 상기 열매를 -40℃에서 20시간 동안 건조한 다음 상기 열매 100 중량부에 대하여 부재료 20 중량부를 혼합하여 15℃에서 36시간 동안 저온 숙성하고 100 메시의 크기로 1차 분쇄한 다음, 150 메시의 크기로 2차 분쇄하여 분말을 제조하였다. 여기서, 상기 부재료는 상기 숯 100 중량부에 대하여 상기 계피 100 중량부, 상기 녹차 100 중량부를 혼합한 것이다.In Example 5, the fruits of Cudrania chinensis were selected and washed, and individually rapidly frozen at -30°C. Then, the fruit is dried at -40°C for 20 hours, and then 20 parts by weight of a subsidiary material is mixed with 100 parts by weight of the fruit, aged at a low temperature for 36 hours at 15°C, and first pulverized to a size of 100 mesh, Powder was prepared by secondary pulverization to size. Here, the subsidiary material is a mixture of 100 parts by weight of cinnamon and 100 parts by weight of green tea based on 100 parts by weight of the charcoal.
상술한 표 1에서와 같이, 부재료를 추가한 실시예 1 내지 실시예 5의 경우 단맛이 더 강해져 기호도가 높은 것을 확인할 수 있으며 실시예 4 및 실시예 5는 꾸지뽕의 숙성온도가 과도하게 높아 변색이 발생하였다.As shown in Table 1 above, in the case of Examples 1 to 5 in which the subsidiary material is added, it can be confirmed that the sweetness is stronger and the preference is high, and in Examples 4 and 5, the aging temperature of couture is excessively high, so that discoloration is caused. Occurred.
실시예 3의 경우 맛, 향 그리고 색의 전반적인 기호도가 높은 분말을 제조할 수 있는 것을 확인할 수 있다.In the case of Example 3, it can be seen that a powder having high overall taste, aroma, and color preference can be prepared.
2. 관능평가 -22. Sensory evaluation -2
비교예 1 및 실시예 1 내지 실시예 5의 방법으로 제조된 꾸지뽕 분말의 뭉침현상을 확인하기 위해서, 제조된 꾸지뽕 분말을 상온에 7일 동안 보관하고 분말의 상태를 확인하였다.In order to confirm the agglomeration of the Cudrania powder prepared by the method of Comparative Example 1 and Examples 1 to 5, the prepared Cudrania powder was stored at room temperature for 7 days, and the state of the powder was checked.
상술한 표 2에서와 같이, 비교예 1은 뭉침이 과도하며, 숙성 온도가 상승할 수록 분말의 뭉침이 적어지다 실시예 3 내지 실시예 5에서는 분말의 뭉침이 발생하지 않는 것을 확인할 수 있다.As shown in Table 2 above, in Comparative Example 1, agglomeration is excessive, and as the aging temperature increases, agglomeration of the powder decreases. In Examples 3 to 5, it can be seen that agglomeration of the powder does not occur.
3. 관능평가 -33. Sensory evaluation -3
본 발명에 의한 꾸지뽕 분말 제조방법을 실시한 실시예를 기초로 자세하게 설명한다. 꾸지뽕 분말의 품질 특성을 비교하기 위하여 검사원으로서의 적합성이 인정된 식품공학과 대학원생을 본 실험의 목적에 맞는 적합한 훈련을 시킨 후에 관능 평가를 하였다. 관능평가 항목은 꾸지뽕 분말의 맛, 향, 색으로 굉장히 좋으면 9점, 매우 나쁘면 1점으로 평가하는 9점 척도법(likert scale)으로 실시하였다.It will be described in detail on the basis of the embodiment carried out the method for producing kkujippong powder according to the present invention. In order to compare the quality characteristics of Cudrania powder, the food engineering graduate students, who were recognized for their suitability as inspectors, were subjected to sensory evaluation after training appropriate for the purpose of this experiment. The sensory evaluation was conducted on a 9-point likert scale, which evaluates the taste, aroma, and color of Cudrania powder as 9 points if it is very good and 1 point if it is very bad.
[실시예 6][Example 6]
실시예 6은 꾸지뽕 열매를 선별 및 세척하고 -30℃에서 개별급속냉동한다. 그 다음 상기 열매를 -40℃에서 20시간 동안 건조한 다음 상기 열매 100 중량부에 대하여 부재료 20 중량부를 혼합하여 5℃에서 36시간 동안 저온 숙성하고 100 메시의 크기로 1차 분쇄한 다음, 140 메시의 크기로 2차 분쇄하여 분말을 제조하였다. 여기서, 상기 부재료는 상기 숯 100 중량부에 대하여 상기 계피 100 중량부, 상기 녹차 100 중량부를 혼합한 것이다.In Example 6, the fruits of Cudrania chinensis were selected and washed, and individually rapidly frozen at -30°C. Then, after drying the fruit at -40°C for 20 hours, 20 parts by weight of the subsidiary material is mixed with 100 parts by weight of the fruit, aged at a low temperature for 36 hours at 5°C, and first pulverized to a size of 100 mesh, Powder was prepared by secondary grinding to size. Here, the subsidiary material is a mixture of 100 parts by weight of cinnamon and 100 parts by weight of green tea based on 100 parts by weight of the charcoal.
[실시예 7][Example 7]
실시예 7은 꾸지뽕 열매를 선별 및 세척하고 -30℃에서 개별급속냉동한다. 그 다음 상기 열매를 -40℃에서 20시간 동안 건조한 다음 상기 열매 100 중량부에 대하여 부재료 20 중량부를 혼합하여 5℃에서 36시간 동안 저온 숙성하고 100 메시의 크기로 1차 분쇄한 다음, 145 메시의 크기로 2차 분쇄하여 분말을 제조하였다. 여기서, 상기 부재료는 상기 숯 100 중량부에 대하여 상기 계피 100 중량부, 상기 녹차 100 중량부를 혼합한 것이다.In Example 7, the fruit of Cudrania was selected and washed, and individually rapidly frozen at -30°C. Then, the fruit is dried at -40°C for 20 hours, and then 20 parts by weight of a subsidiary material is mixed with 100 parts by weight of the fruit, aged at a low temperature for 36 hours at 5°C, and then pulverized to a size of 100 mesh. Powder was prepared by secondary pulverization to size. Here, the subsidiary material is a mixture of 100 parts by weight of cinnamon and 100 parts by weight of green tea based on 100 parts by weight of the charcoal.
[실시예 8][Example 8]
실시예 8은 꾸지뽕 열매를 선별 및 세척하고 -30℃에서 개별급속냉동한다. 그 다음 상기 열매를 -40℃에서 20시간 동안 건조한 다음 상기 열매 100 중량부에 대하여 부재료 20 중량부를 혼합하여 5℃에서 36시간 동안 저온 숙성하고 100 메시의 크기로 1차 분쇄한 다음, 150 메시의 크기로 2차 분쇄하여 분말을 제조하였다. 여기서, 상기 부재료는 상기 숯 100 중량부에 대하여 상기 계피 100 중량부, 상기 녹차 100 중량부를 혼합한 것이다.In Example 8, the fruits of Cudrania chinensis were selected and washed, and individually rapidly frozen at -30°C. Then, the fruit is dried at -40°C for 20 hours, and then 20 parts by weight of subsidiary material is mixed with 100 parts by weight of the fruit, aged at low temperature for 36 hours at 5°C, and first pulverized to a size of 100 mesh, Powder was prepared by secondary pulverization to size. Here, the subsidiary material is a mixture of 100 parts by weight of cinnamon and 100 parts by weight of green tea based on 100 parts by weight of the charcoal.
[실시예 9][Example 9]
실시예 9는 꾸지뽕 열매를 선별 및 세척하고 -30℃에서 개별급속냉동한다. 그 다음 상기 열매를 -40℃에서 20시간 동안 건조한 다음 상기 열매 100 중량부에 대하여 부재료 20 중량부를 혼합하여 5℃에서 36시간 동안 저온 숙성하고 100 메시의 크기로 1차 분쇄한 다음, 155 메시의 크기로 2차 분쇄하여 분말을 제조하였다. 여기서, 상기 부재료는 상기 숯 100 중량부에 대하여 상기 계피 100 중량부, 상기 녹차 100 중량부를 혼합한 것이다.In Example 9, the fruit of Cudrania was selected and washed, and individually rapidly frozen at -30°C. Then, the fruit is dried at -40°C for 20 hours, and then 20 parts by weight of a subsidiary material is mixed with 100 parts by weight of the fruit, aged at a low temperature for 36 hours at 5°C, and first pulverized to a size of 100 mesh, and then 155 mesh Powder was prepared by secondary grinding to size. Here, the subsidiary material is a mixture of 100 parts by weight of cinnamon and 100 parts by weight of green tea based on 100 parts by weight of the charcoal.
[실시예 10][Example 10]
실시예 10은 꾸지뽕 열매를 선별 및 세척하고 -30℃에서 개별급속냉동한다. 그 다음 상기 열매를 -40℃에서 20시간 동안 건조한 다음 상기 열매 100 중량부에 대하여 부재료 20 중량부를 혼합하여 5℃에서 36시간 동안 저온 숙성하고 100 메시의 크기로 1차 분쇄한 다음, 160 메시의 크기로 2차 분쇄하여 분말을 제조하였다. 여기서, 상기 부재료는 상기 숯 100 중량부에 대하여 상기 계피 100 중량부, 상기 녹차 100 중량부를 혼합한 것이다.In Example 10, Cudrania fruits were selected and washed, and individually rapidly frozen at -30°C. Then, the fruit is dried at -40°C for 20 hours, and then 20 parts by weight of a subsidiary material is mixed with 100 parts by weight of the fruit, aged at a low temperature for 36 hours at 5°C, and first pulverized to a size of 100 mesh, and then 160 mesh Powder was prepared by secondary pulverization to size. Here, the subsidiary material is a mixture of 100 parts by weight of cinnamon and 100 parts by weight of green tea based on 100 parts by weight of the charcoal.
상술한 표 3에서와 같이, 실시예 6 내지 실시예 7의 경우 꾸지뽕 씨앗이 완전히 분쇄되지 않아 분말의 섭취시 이물감이 느껴졌으며, 검은색의 꾸지뽕 씨앗이 확인되었으며, 실시예 8 내지 실시예 10는 꾸지뽕 씨앗까지 완전히 분쇄된 것을 확인할 수 있다.As shown in Table 3 above, in the case of Examples 6 to 7, Cudrania seeds were not completely pulverized, so a foreign body sensation was felt when the powder was ingested, and black Cudrania seeds were identified, and Examples 8 to 10 were It can be seen that even Cudrania seeds are completely crushed.
그러나 더 미세하게 분쇄할 경우 비용이 증가하여 효율성이 떨어지는 문제점이 있다.However, if the pulverization is finer, there is a problem in that the cost increases and thus the efficiency decreases.
이와 같이, 상술한 본 발명의 기술적 구성은 본 발명이 속하는 기술분야의 당업자가 본 발명의 그 기술적 사상이나 필수적인 특징을 변경하지 않고서 다른 구체적인 형태로 실시될 수 있다는 것을 이해할 수 있을 것이다.As described above, it will be understood that the above-described technical configuration of the present invention can be implemented in other specific forms without changing the technical spirit or essential features of the present invention by those skilled in the art.
그러므로 이상에서 기술한 실시예들은 모든 면에서 예시적인 것이며 한정적인 것이 아닌 것으로서 이해되어야 하고, 본 발명의 범위는 상기 상세한 설명보다는 후술하는 특허청구범위에 의하여 나타나며, 특허청구범위의 의미 및 범위 그리고 그 등가 개념으로부터 도출되는 모든 변경 또는 변형된 형태가 본 발명의 범위에 포함되는 것으로 해석되어야 한다.Therefore, the embodiments described above are to be understood as illustrative and non-limiting in all respects, and the scope of the present invention is indicated by the claims to be described later rather than the detailed description, and the meaning and scope of the claims and the All changes or modifications derived from the equivalent concept should be interpreted as being included in the scope of the present invention.
S1 : 열매를 선별 및 세척하는 단계
S2 : 열매를 개별급속냉동하는 단계
S3 : 열매를 동결건조하는 단계
S4 : 열매를 저온 숙성하는 단계
S5 : 열매를 분쇄하는 단계S1: Selecting and washing the fruit
S2: Step of individual rapid freezing of the fruit
S3: Freeze-drying the fruit
S4: low temperature ripening of the fruit
S5: step of crushing the fruit
Claims (5)
선별 및 세척된 상기 열매를 개별급속냉동하는 제 2단계;
냉동된 상기 열매를 동결건조하는 제 3단계;
동결건조된 상기 열매와 부재료를 저온 숙성하는 제 4단계;
저온 숙성된 상기 열매를 분쇄하는 제 5단계;로 구성되며,
상기 부재료는 숯, 계피, 녹차를 혼합한 것을 특징으로 하며,
상기 제 4단계에서
상기 열매 100 중량부에 대하여 상기 부재료 20 중량부로 혼합하며,
상기 부재료는 상기 숯 100 중량부에 대하여 상기 계피 100 중량부, 상기 녹차 100 중량부로 혼합한 것이며,
5℃에서 36시간 동안 저온 숙성하는 것을 특징으로 하는 꾸지뽕 분말 제조방법.The first step of selecting and washing Cudrania fruit;
A second step of individually rapidly freezing the selected and washed fruits;
A third step of freeze-drying the frozen fruit;
A fourth step of aging the lyophilized fruit and subsidiary material at low temperature;
Consists of; a fifth step of pulverizing the fruit aged at low temperature;
The subsidiary material is characterized by a mixture of charcoal, cinnamon, and green tea,
In the fourth step
It is mixed with 20 parts by weight of the subsidiary material based on 100 parts by weight of the fruit,
The subsidiary material is mixed with 100 parts by weight of the cinnamon and 100 parts by weight of the green tea based on 100 parts by weight of the charcoal,
Cudrania powder manufacturing method, characterized in that the low temperature aging for 36 hours at 5 ℃.
상기 제 2단계에서
선별 및 세척된 상기 열매를 -30℃로 냉동하는 것을 특징으로 하는 꾸지뽕 분말 제조방법.The method of claim 1,
In the second step
Cudrania powder manufacturing method, characterized in that freezing the selected and washed fruit at -30 ℃.
상기 제 3단계에서
냉동된 상기 열매를 -40℃에서 20시간 동안 건조하는 것을 특징으로 하는 꾸지뽕 분말 제조방법.The method of claim 1,
In the third step above
Cudrania powder manufacturing method, characterized in that drying the frozen fruit for 20 hours at -40 ℃.
상기 제 5단계에서
저온 숙성된 상기 열매를 100 메시의 크기로 1차 분쇄한 다음, 150 메시의 크기로 2차 분쇄하는 것을 특징으로 하는 꾸지뽕 분말 제조방법.
The method of claim 1,
In the fifth step
A method for producing Cudrania powder, characterized in that the fruit aged at low temperature is first pulverized to a size of 100 mesh and then second pulverized to a size of 150 mesh.
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