KR20160079685A - The method for manufacturing of tea - Google Patents

Abstract

The present invention relates to a health ring and a method for manufacturing the same, which comprises: heating a container indirectly by heating a container containing a 1: 1 weight ratio of a lotus root and a peeled skin, And the caramel increase process is carried out alternately at an increased temperature than the reference temperature inside the container during the indirect heating process so as to improve the sugar content by manifesting the browning phenomenon of the aged lotus root. A drying step of drying a lotus root and a softener to keep the moisture content at 3 to 4%, a powder producing step of atomizing the dried lotus root and soft liquor, % Of a lotus root powder and 20 to 30% by weight of a soft powder, and kneading the resulting mixture, and mixing the first composition and honey with a 3: 1 weight ratio And aging the first composition for 24 to 36 hours.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention [0002]

More particularly, the present invention relates to a health circle and a method for producing the same. More specifically, the present invention relates to a health circle and a method for producing the same. More specifically, the present invention improves the sweetness and sour taste by reducing the pungent taste, To reduce the uncomfortable value and to further improve the richness of the health, and a method for producing the same.

The lotus is a perennial herb that grows in a pond or cultivated in a paddy field, with roots growing thickly and sideways. The leaves come out from the rootstock and run on the ends of petiole, Blow in red or white on the moon.

Flowers are reddish or white, 1 each at the end of flower stem, 15 ~ 29cm in diameter, with thorns on flower stem. The petal is shaped like an inverted egg, and there are several operations.

In Korea, Buddhism is closely related with Buddhism in the past about 300 BC, and it was used mainly for ornamental purposes. However, in the modern times, it has been used as a Buddhist altar, a lotus flower, a lotus flower and a lotus seed It is widely used for edible or medicinal purposes.

First, the lotus leaf is also used as a medicinal herb. Its name is "lobule", which is used to control the osmotic pressure of the body and to detoxify the ability of the antibody to detoxify. There are a lot of iron and it helps to prevent anemia of infants, adolescent girls and pregnant women have.

Especially, diuretic and chewing action is used for edema and urine disorders, and constipation is helpful. It can be applied when treating symptoms caused by heat in the summer.

In addition, the lotus is also called white pear, and when it is absorbed into the human body, Tartaric Acid, which acts to cool the throat and stop the thirst, to prevent sweating too much from spreading and to control sweat, and as a chemical organic acid It contains citric acid, which reacts with harmful products when it is absorbed into the body and excretes it to the outside of the body to detoxify. It has a flavor that produces a sweet taste and shrinks the tissue of the mucous membrane in the body. It is useful for alleviating diarrhea and gastric ulcer symptoms, and it contains tannin which is useful for people with circulatory diseases such as hypertension because it acts to strengthen capillaries.

These rootstocks (Nelumbo nucifera Gaern) refers to the roots of kite, the main component is carbohydrate, which is rich in vegetable fiber. This vegetable fiber further activates intestinal activity by stimulating the barriers, including about 2% of asparagine It contains amino acids such as arginine, tyrosine, and tricholine, and it is rich in lecithin, which is a phospholipid.

The lecithin has an emulsifying power which allows water and oil to mix well, thereby preventing deposition of cholesterol on the blood vessel wall and strengthening the blood vessel wall.

In particular, there is a glycoprotein substance called sticky mucin in the lotus root, which is a complex protein combined with saccharide, which acts to lower the cholesterol, protect the gastric wall, and detoxify.

In addition, the litter refers to the seed of a kite, which is made up of an oval or ball-shaped skin, and inside it is a mixture of livestock meat and string.

The livestock meat, which has been used as herbal medicinal herbs, is characterized by no smell, taste and sweetness, and it has no qualities and is not hot.

In particular, lotus seeds contain a lot of flavonoids that are sedative, so they have a strong action to calm and soothe, especially the effect of chest pounding and sleep disorder improvement.

The lotus leaf, lotus root, lotus root, and lotus containing the physiologically active ingredient are not only used as natural medicines and health supplements, but also have recently been proved by the effect of the lotus leaf as food, tea, Has been developed and generalized.

However, there has been proposed a method of independently manufacturing each part (lotus leaf, lotus flower, and lotus) extracted from the lotus, but a method of manufacturing the lotus leaves, lotus flower, and lotus extracted according to their characteristic properties has been proposed In particular, in the case of lotus root, it was mainly applied as a side dish in home diets such as prawns or non-sticks, but it has not been applied to die.

Thus, lotus root is known to have excellent health-related functionalities, and thus attracts a great deal of interest as a health food. However, it is mainly used as tea and liquor or mixed with wheat flour in powder form, There is no development of food.

Korean Patent Publication No. 10-2007-0088977 (2007.08.30) Korean Patent Publication No. 10-2014-0041638 (Apr. 04, 2014)

Therefore, the object of the present invention is to improve the sweetness and sour taste by reducing the pungent taste and sticky peculiarity of the main ingredient of the health poultry of the present invention, which is a main additive, The uncomfortable value is reduced and the richness is further improved.

Another object of the present invention is to provide a health benefit beneficial to the body through the components of lotus root and sweet potato and the components through the extract in medicinal plants.

In order to accomplish the above object, the present invention provides a method for manufacturing a health circle of the present invention, comprising the steps of: placing a lotus root and a peeled skin in a 1: 1 weight ratio in an air- It is also possible to improve the sugar content by inducing the aging of the aged lotus root by making the caramel increase process by alternately performing the temperature which is higher than the reference temperature inside the container during the indirect heating process by allowing the inside of the container to be heated, A drying step of drying the lotus root and the soft liquor to keep the moisture content at 3 to 4%, the step of preparing the powder to make the dried lotus root and the soft liquor become atomized, A mixture of 70 to 80% by weight of the extract of 20 to 30% by weight of a root powder and a soft powder, and kneading the mixture, Kneading the mixture of honey and honey in a weight ratio of 3: 1, and aging the first composition for 24 to 36 hours.

According to the present invention, the step of aging the lotus root and the ripening stage includes a first aging step of aging the rootstock and the soft starter at the reference temperature of 70 to 75 ° C for 96 to 144 hours, A first caramel-growing step of increasing the temperature for 1 to 12 minutes, a second aging step of aging the rootstocks and the softener at the reference temperature of 70 to 75 ° C for 22 to 26 hours, A second caramel increasing step of increasing the temperature for 8 to 12 minutes at a temperature of 70 to 75 DEG C and a third aging step of aging the lotus root and the softener for 22 to 26 hours at the reference temperature of 70 to 75 DEG C.

According to the present invention, the step of aging the lotus root and the ripening stage includes a first aging step of aging the rootstock and the soft starter at the reference temperature of 70 to 75 ° C for 96 to 144 hours, A first caramel-growing step of increasing the temperature for 1 to 12 minutes, a second aging step of aging the rootstocks and the softener at the reference temperature of 70 to 75 ° C for 22 to 26 hours, A second caramel increasing step of increasing the temperature for 8 to 12 minutes at a temperature of from 70 to 75 DEG C, a third aging step of aging the rootstocks and the softener for 22 to 26 hours at the reference temperature of 70 to 75 DEG C, Followed by a tertiary caramel-increasing step of increasing the temperature at 85 to 90 ° C for 8 to 12 minutes, and a fourth-stage aging step of aging the rootstocks and the softener at the reference temperature of 70 to 75 ° C for 22 to 26 hours It is.

According to the present invention, the step of preparing the extract comprises 57 to 70% by weight of red ginseng, 3 to 4% by weight of ginger, 5 to 7% by weight of corn oil, 5 to 7% by weight of jujube, 5 to 7% by weight of licorice, Preparing an extracting object consisting of 5 to 7% by weight, 5 to 7% by weight and ginger by 2 to 4% by weight, and heating the extract by mixing the extracting object and water in a weight ratio of 1: 1 for 10 to 14 hours And a step of extracting the object to be extracted and the water which have been extinguished by the web wound by applying pressure to the wall.

According to the present invention, the first composition is aged at a temperature of 2 to 7 占 폚.

According to the present invention, there is provided a health care product manufactured from the above-described manufacturing method.

As described above, in the method for manufacturing a health ring of the present invention, the container is placed in a container in which air is not passed through, and the container is placed in a 1: 1 weight ratio, The present invention relates to a method for increasing the carbohydrate content of a fermented soybean milk, comprising the steps of: (a) A drying step of drying a lotus root and a softener to dry the lotus root and the softener and maintaining a moisture content at 3 to 4%, a powder producing step of atomizing the dried lotus root and softener, To 80% by weight of a lotus root powder and 20 to 30% by weight of a soft powder, and kneading the resultant mixture. Kneading the mixture in a weight ratio, and aging the first composition for 24 to 36 hours.

Accordingly, the health pills according to the present invention improve the sweetness and sour taste by reducing the pungent taste and the sticky peculiar taste of the main additives such as aged rootstocks and sweet potatoes, and the bitterness of the main ingredient, red ginseng, is reduced by lotus root, Thereby further enhancing the richness.

In particular, there is an effect of enhancing the flavor such as cohesiveness, cohesiveness, fragrance and chewiness of a health circle by allowing the honey to be aged and then aging.

Also, there is an effect of kneading the aged root and the soft powder in the extract of the medicinal plant to reduce the bitter taste while feeling the richness characteristic of the herbal medicine.

In addition, it has an effect of providing a health benefit beneficial to the body through the components of lotus root and the softener and the ingredient through the extract from the medicinal plant.

The terms "about "," substantially ", etc. used to the extent that they are used herein are intended to be taken to mean an approximation of, or approximation to, the numerical values of manufacturing and material tolerances inherent in the meanings mentioned, It is used to prevent unauthorized exploitation by an unscrupulous infringer from disclosing the exact or absolute numerical value to help.

The present invention relates to a lotus root as a main ingredient for producing aged rootstocks, which has the following components.

The lotus root has a shiny outer shell, a small number of pores, a small number of pores, and a high quality flesh, thereby providing a functional ingredient more beneficial to the human body.

[Table 1] below is an analysis of roots component (per 100g of edible portion).

Analysis item unit Aug lotus root September Lotus October Lotus moisture g / 100g 83.71 74.89 75.05 protein g / 100g 1.79 2.09 2.00 Fat g / 100g 0.14 0.05 0.12 Ash g / 100g 2.25 1.31 1.21 carbohydrate g / 100g 12.11 21.66 21.62 Total dietary fiber % 2.73 3.35 3.09 Vitamin C mg / 100g 41.38 34.16 41.59


Minerals calcium mg / 100g 18.35 22.03 20.42 sign mg / 100g 59.18 78.05 68.38 potassium mg / 100g 519.57 633.92 654.92 salt mg / 100g 360.69 53.03 47.71 iron mg / 100g 0.58 0.49 2.16 magnesium mg / 100g 21.44 23.07 22.36






amino acid Aspartic acid % 0.52 0.56 0.55 Threonine % 0.057 0.07 0.06 Serine % 0.08 0.10 0.09 Glutamic acid % 0.21 0.18 0.16 Glycine % 0.03 0.04 0.03 Alanine % 0.08 0.06 0.05 Balin % 0.04 0.05 0.05 Isoleucine % 0.05 0.05 0.05 Leucine % 0.07 0.08 0.07 Tyrosine % 0.10 0.09 0.08 Phenylalanine % 0.06 0.08 0.07 Lysine % 0.05 0.06 0.05 Histidine % 0.03 0.03 0.03 Arginine % 0.10 0.22 0.20 Proline % 0.01 0.02 0.02 Cysteine % 0.02 0.03 0.03 Methionine % 0.01 0.02 0.02

As shown in [Table 1], there is a difference in the contents of the lotus root depending on the harvesting period of August, September and October.

This is because, at the beginning of the growth stage of the kite, the components unique to the lotus root have the highest value when cut in about August.

Particularly, in the case of Lotus root harvested in August, moisture, minerals and vitamin C content are high. In particular, round root of rhizome is high in contents of calcium and phosphorus.

In addition, amino acids include amino acids such as asparagenic acid, arginine, tyrosine and phospholipids such as lecithin.

Finally, as shown in [Table 1], Lotus root is rich in carbohydrate, vegetable fiber, and contains a lot of amino acid such as asparagine, arginine, tyrosine, tricholine, and lysine which is phospholipid. It also contains sugars, enzymes, vitamins such as raffinose and stachyose, and mucin, a glycoprotein, and tannic acid.

As a result, the antioxidant activity of root extracts showed similar antioxidative activity to that of HBT in the root of ethy1 acetate fraction.

In addition, the effect of lotus root on hypercholesterolemia lipid metabolism is that ethanol extract of lotus root reduces LDL cholesterol and triglyceride content increased by high cholesterol dietary supplement and increases phospholipid decreased, so as to prevent and treat hypercholesterolemia and fatty liver effective.

In addition, the litter refers to the seed of a kite, which is made up of an oval or ball-shaped skin, and inside it is a mixture of livestock meat and string.

The livestock meat, which has been used as herbal medicinal herbs, is characterized by no smell, taste and sweetness, and it has no qualities and is not hot.

[Table 2] below is a longevity component analysis table (per 100g of edible portion).

Analysis item
unit
content
moisture
(g / 100 g)
65.0 ± 3.1
protein
(g / 100 g)
8.2 ± 0.7
Fat
(g / 100 g)
0.3 ± 0.3
Fiber
(g / 100 g)
10.8 ± 0.8

Most of the major constituents of the strings are moisture, protein and fiber. It has a lot of proteins and saccharides. It has effects on the mental stability of the fatigue recovery tactics. It has effects on the pulmonary disease anemia and hemorrhagic gastric ulcer gastritis. It has the function of detoxifying nicotine and neutralizing various toxic substances.

In addition, Table 3 below shows the mineral balance table (per 100g edible portion) of the potato.

Analysis item
unit
content
K
(mg / 100 g)
502.1 ± 34.1
P
(mg / 100 g)
250.2 ± 45.3
Ca
(mg / 100 g)
111.0 + - 23.5
Mg
(mg / 100 g)
32.5 ± 12.0
Na
(mg / 100 g)
1.8 ± 0.2
Fe
(mg / 100 g)
2.0 ± 0.1
Zn
(mg / 100 g)
0.8 ± 0.1
Cu
(mg / 100 g)
0.4 ± 0.0

As shown in Table 3, the potassium content was found to be the highest in the case of 100 g of the pear meat, with 502.1 mg of potassium, 250.2 mg of calcium, 111.0 mg of calcium, 32.5 mg of magnesium, 1.8 mg of sodium, 2.0 mg of iron, 0.8 mg of zinc and 0.4 mg of copper many.

[Table 4] below is an amino acid analysis table (per 100 g of edible portion) of a string.

Analysis item
unit
content
Glutamic acid
(mg / g)
5.54
Arginine
(mg / g)
5.03
Aspartic acid
(mg / g)
2.96
Histidine
(mg / g)
2.43
Proline
(mg / g)
1.72
Lysine *
(mg / g)
1.46
Leucine *
(mg / g)
1.28
Cool
(mg / g)
1.24
Threonine *
(mg / g)
1.13
Valine *
(mg / g)
1.01
Glycine
(mg / g)
1.00
Alanine
(mg / g)
0.90
Phenylalanine *
(mg / g)
0.79
Isoleucine *
(mg / g)
0.75
Tyrosine
(mg / g)
0.60
Methionine *
(mg / g)
0.20
Cystine
(mg / g)
0.08
Total
28.12

The total amount of amino acids contained in the livestock meat is 17, and the content is 28.12 mg / g.

The basic amino acids were arginine 5.03 mg / g, histidine 2.43 mg / g, and lysine 1.46 mg / g, and the total amount of amino acids was 5.54 mg / g of glutamic acid and 2.96 mg / g of aspartic acid. It accounts for 31.72% of amino acids.

The non-polar amino acids were 1.72 mg / g of proline, 1.28 mg / g of leucine, 1.01 mg / g of valine, and 1.02 mg / g of threonine and 1.13 mg / g of neutral amino acid serine 1 mg / g, alanine 0.9 mg / g, cystine 0.08 mg / g, phenylalanine 0.79 mg / g, isoleucine 0.75 mg / g and methionine 0.2 mg /

Through this, the functionality of the stringer is similar to the effect of the rootstock mentioned above.

That is, the inactivated sulfated physiologically active ingredient is inactivated in vitro and has a natural sulfation function.

In addition, the ethanol extract of quark extract is effective for the prevention and treatment of hypercholesterolemia and fatty liver by decreasing LDL cholesterol and neutral lipid content and decreasing phospholipid, which are increased by high cholesterol diet.

Such a method of manufacturing a health circle containing a lotus root and a soft body having a beneficial component is as follows.

Wash harvested lotus root and trail and then peel.

The peeled lotus root is cut into approximately 15 to 20 cm long.

As described above, the three-dimensioned lotus root is vertically stored in the container, and the container is stored in another container.

At this time, the lotus root and the lotus are mixed in a weight ratio of 1: 1.

That is, in the present invention, a lotus root and a softener are set at 400 to 600 g, respectively.

Here, the container is a container in which air is not communicated, and the container is provided with a bowl provided with an inner space and a lid which is detachable or attachable to the upper portion of the container and prevents air from flowing when the container is coupled.

The container is stored as a heat source in a heating device capable of controlling the temperature inside.

As described above, the container containing the lotus root and the container containing the softener is stored in the heating device, and the container is indirectly heated through the heating device.

Here, the heating device is an apparatus for indirectly transferring the temperature to the container by raising the internal temperature, and usually, an electromagnetic induction heater can be applied.

Indirectly heat the lotus root through the heating device and the container thus configured.

The lotus root and the ligature have a root and a ripening stage through the water contained in the vessel, respectively.

In this case, during the indirect heating process, the caramel increase process is performed to alternately perform the temperature increase over the reference temperature inside the container, thereby exhibiting the browning phenomenon of the aged lotus root to improve the sugar content.

That is, the moisture of the lotus root generated during the indirect heating process has a convection phenomenon inside the vessel.

This is because the high-temperature water vapor inside the vessel surrounds the low-temperature water vapor in all directions, so that the low-temperature water vapor penetrates the high-temperature water vapor and does not escape from the vessel.

Through this, the moisture contained in the root can not escape to the outside of the vessel, and the root is heated in the vessel to mature, while the ingredient contained in the root can be prevented from leaking out to protect the functional ingredient.

Here, during the indirect heating process, the caramel increase process is performed to alternately perform the temperature increase over the reference temperature inside the container, thereby exhibiting the browning phenomenon of aged lotus root to improve the sugar content.

In other words, the indirect heating process is performed continuously, and the caramel increase process is alternately performed during the indirect heating process.

At this time, the sugars contained in the lotus root and the ligature promote the browning reaction by hydrolysis products and oxides of saccharides.

As a result, in the process of indirect heating, the caramel increase process is alternately performed so that the sugar contained in the lotus root is converted into free sugars, thereby allowing the sugar content to be improved.

Specifically, the temperature applied to the caramel growth process is increased by 15 to 20 ° C above the reference temperature of the indirect heating process.

As a result, it is possible to enhance the taste of colorless and odorless lotus root and sweet potato, at the same time to remove the characteristic strong flavor and taste, and to have an improved sugar content, so that a delicious taste can be obtained.

In addition, the pH value of the aged rootstock and softener produced as described above is decreased to increase the acidity, thereby improving the flavor of the sour taste which can not be exerted in the first raw lotion root.

The method of aging the lotus root and the lotus is described as follows.

Wherein the step of aging the lotus root and the root aging comprises a first aging step of aging the root and the root at 96 to 144 hours at the reference temperature of 70 to 75 DEG C and the first aging step at 85 to 90 DEG C for 8 to 12 minutes A second aging step of aging the rootstocks and the soft potatoes for 22 to 26 hours at the reference temperature of 70 to 75 DEG C; and a second aging step of aging the mixture at 85 to 90 DEG C for 8 minutes A second caramel increasing step for increasing the temperature for 12 to 12 minutes; and a third aging step for aging the rootstocks and soft bones at the reference temperature of 70 to 75 DEG C for 22 to 26 hours.

As described above, the inside of the container is heated to maintain the temperature of 70 to 75 캜 through the heating device, and the primary, secondary and tertiary stages are performed according to the heating time.

More precisely, the primary aging step is heated at the reference temperature for 5 days, the second aging step is heated at the reference temperature for 24 hours, and the third aging step is heated at the reference temperature for 24 hours.

Further, a caramel-increasing process is further included between the first aging step and the second aging step.

Here, the caramel increase process is performed with the first caramel increase step and the second caramel increase step.

The primary caramel increasing step and the secondary caramel increasing step are heated for 10 minutes at a temperature of 85 to 90 DEG C higher than the reference temperature after the primary aging step and the secondary aging step.

Further, another embodiment of a method of aging a lotus root and a string is described below.

Wherein the step of aging the lotus root and the root aging comprises a first aging step of aging the root and the root at 96 to 144 hours at the reference temperature of 70 to 75 DEG C and the first aging step at 85 to 90 DEG C for 8 to 12 minutes A second aging step of aging the rootstocks and the soft potatoes for 22 to 26 hours at the reference temperature of 70 to 75 DEG C; and a second aging step of aging the mixture at 85 to 90 DEG C for 8 minutes A second caramel increasing step of increasing the temperature for 12 to 12 minutes; a third aging step of aging the rootstocks and rootstocks at the reference temperature of 70 to 75 DEG C for 22 to 26 hours; A tertiary caramel increasing step for increasing the temperature for 8 to 12 minutes at a temperature and a fourth aging step for aging the lotus root and the softener at the reference temperature of 70 to 75 DEG C for 22 to 26 hours.

As described above, the inside of the container is heated to maintain a temperature of 70 to 75 占 폚 through a heating device, and the first, second, third, and fourth aging steps are performed according to the heating time.

More precisely, the primary aging step is heated at the reference temperature for 5 days, and the second aging step, the third aging step and the fourth aging step are heated at the reference temperature for 24 hours.

Further, a caramel increase process is further included between the first aging step, the second aging step and the third aging step.

Here, the caramel increase process is performed by a first caramel increase step, a second caramel increase step, and a third caramel increase step.

The primary caramel increase step, the second caramel increase step and the third caramel increase step are heated for 10 minutes at a temperature of 85 to 90 DEG C higher than the reference temperature after the first aging step, the second aging step and the third aging step .

Generally, the caramel reaction occurs at 70-75 ° C. However, if the temperature is raised to 85-90 ° C through the increase of caramel, the caramel reaction can be increased, and the change of the lotus flavor can be further increased.

In addition, when heated above 90 ° C in the caramel-growing process, the taste of the lotus root is felt, so the temperature of 85-90 ° C is the optimal temperature.

The above-mentioned aged root components are shown in Table 5 below.

Analysis item unit Lotus root moisture g / 100g 74.92 protein g / 100g 3.07 Fat g / 100g 0.18 Ash g / 100g 1.51 carbohydrate g / 100g 20.32 Total dietary fiber % 6.47
vitamin B1 mg / 100g 0.002 B2 mg / 100g 0.003 B3 (Niasin) mg / 100g 0.066


Minerals calcium mg / 100g 17.32 sign mg / 100g 69.35 potassium mg / 100g 578.35 salt mg / 100g 36.54 iron mg / 100g 0.41 magnesium mg / 100g 23.21





amino acid Aspartic acid % 0.641 Threonine % 0.037 Serine % 0.058 Glutamic acid % 0.211 Glycine % 0.037 Alanine % 0.086 Balin % 0.078 Isoleucine % 0.056 Leucine % 0.068 Tyrosine % 0.039 Phenylalanine % 0.058 Lysine % 0.038 Histidine % 0.031 Arginine % 0.283 Proline % 0.027 Cysteine % 0.022 Methionine % 0.028

The aged soft components as described above are shown in Table 6 below.

Analysis item unit Lecturer moisture g / 100g 52.36 protein g / 100g 10.80 Fat g / 100g 0.61 Ash g / 100g 1.51 carbohydrate g / 100g 12.40 Total dietary fiber % 3.52
vitamin B1 mg / 100g 0.004 B2 mg / 100g 0.034 B3 (Niasin) mg / 100g 0.012


Minerals calcium mg / 100g 520.45 sign mg / 100g 320.95 potassium mg / 100g 140.63 salt mg / 100g 1.40 iron mg / 100g 4.21 magnesium mg / 100g 36.78






amino acid Aspartic acid % 5.61 Threonine % 2.17 Serine % 1.42 Glutamic acid % 1.26 Glycine % 1.05 Alanine % 1.21 Balin % 1.98 Isoleucine % 0.98 Leucine % 0.65 Tyrosine % 1.23 Phenylalanine % 1.81 Lysine % 0.88 Histidine % 0.42 Arginine % 0.38 Proline % 0.37 Cysteine % 0.52 Methionine % 0.20

As shown in [Table 5] and [Fig. 6], components of moisture, sodium and ash are typically reduced by the process of aging the lotus root and the softener, and the remaining components are improved.

This has the effect of eliminating the peculiar sticky fragrance of lotus root and lotus and improving the body's good ingredients.

Particularly, the results of PH and sugar content according to the examples of the above-described agar-derived rosin production method are shown in Table 7 below.

Example 1 Example 2


Lotus root
How to mature
(1) First aging step
(2) Increasing primary caramel stage
(3) Second aging step
(4) Secondary caramel increase step
(5) Third stage of ripening
(6) Third caramel increase step
(7) 4th stage of ripening (1) First aging step
(2) Increasing primary caramel stage
(3) Second aging step
(4) Secondary caramel increase step
(5) Third stage of ripening
(6) Third caramel increase step
(7) 4th stage of ripening
(8) Fourth caramel increase step
(9) 5th stage of ripening
pH
5.9
6.0
Sugar content
2.4
2.0

Particularly, the results of PH and sugar content according to the examples of the above-described agar-based manufacturing method are shown in Table 8 below.

Example 1 Example 2



Lecturer
How to mature
(1) First aging step
(2) Increasing primary caramel stage
(3) Second aging step
(4) Secondary caramel increase step
(5) Third stage of ripening
(6) Third caramel increase step
(7) 4th stage of ripening (1) First aging step
(2) Increasing primary caramel stage
(3) Second aging step
(4) Secondary caramel increase step
(5) Third stage of ripening
(6) Third caramel increase step
(7) 4th stage of ripening
(8) Fourth caramel increase step
(9) 5th stage of ripening
pH
4.3
4.6
Sugar content
2.3
2.1

As described in Table 7, pH and Brix values vary depending on the number of application times of the carrots and the aging of the rootstock.

That is, the pH value of the aged root of each of Example 1 and Example 2 having a pH value of 6.54 and a pH of the raw lotus root was lowered to 6.0 or less to increase the acidity.

In addition, the sugar content of Example 1 was 2.4, and the sugar content of Example 2 was 2.0, indicating that the sugar content of Example 1 is higher than that of Example 2.

As described in the above [Table 8], pH and Brix values vary depending on the number of application times of the caramel-increasing step and the softening step.

That is, the pH value of the raw rootlet was lowered to 5.84 and the pH values of the aged rats of Examples 1 and 2 having the ripening process were lowered to 4.6 and 4.3 or lower, thereby increasing the acidity.

In addition, the sugar content of Example 1 was 2.3, and the sugar content of Example 2 was 2.1, indicating that the sugar content of Example 1 is higher than that of Example 2.

As a result, it was found through the manufacturing steps of the aged lotus root and the soft liquor produced through Example 1 and Example 2 that a strong flavor and taste unique to Lotus root and consonant were removed, and an improved sugar content was obtained, .

In addition, by increasing PH value of lotus root and smoker, it increases acidity and improves flavor of sour taste which can not be exhibited in first lotus root and consecutive lotus.

As described above, the aged lotus root and the dried root are dried through the hot air of the drying apparatus and dried to maintain the moisture content at 3 to 4%.

This is to increase the oxidase activity of the root and root by evaporation of water through the drying step.

Thereafter, it has a powder production step of atomizing the dried lotus root and the softener.

Particularly, a powder of fine particles is obtained by filtering lotus root powder and soft powder into 200 mesh pieces.

The lotus root and soft powder obtained as described above are mixed with the liquid extract.

Here, the blending ratio of the liquid extract to the powder has a first composition preparing step in which 70 to 80% by weight of the liquid extract is mixed with 20 to 30% by weight of a lotus root and a soft powder, and the mixture is kneaded.

Specifically, the liquid extract comprises 57 to 70% by weight of red ginseng, 3 to 4% by weight of ginger, 5 to 7% by weight of corn oil, 5 to 7% by weight of jujube, 5 to 7% by weight of licorice, A step of preparing an extracting object comprising 5 to 7 wt% of ginger and 2 to 4 wt% of ginger, a heating step of breaking the extract obtained by mixing the extracting object and water in a weight ratio of 1: 1 for 10 to 14 hours, And a step of extracting the liquid phase extract by applying pressure to the flesh of the extracted object and water which have been extinct due to the web wrapping.

The effect of each component constituting the above extract object is as follows.

Red ginseng

Stress and fatigue resistance enhancement Improvement of immune function, antioxidant and aging suppression, enhancement of brain function, enhancement of liver function, enhancement of myocardial and vascular function, cancer, liver disease, diabetes, vascular disorders, gastrointestinal diseases, menopausal disorders, osteoporosis, erectile dysfunction, Brekhman, a pharmacologist at the former Soviet Academy of Sciences, says that ginseng is not nonspecific 'abnormal' physical conditions that increase resistance to various physical, chemical and biological stresses, such as depression, anxiety, stroke, hypertension, fatigue, Normalize 'the' adaptogen theory 'of ginseng. As a result of many years of research, it has been shown that ginseng has the effect of improving physical adaptability to various harmful environments, promoting fatigue recovery, and protecting against environmental stresses such as heat and cold. Human body experiments have also been shown to improve exercise performance and fatigue recovery, and to suppress the deterioration of immune function due to stress. It has also been reported that ginseng promotes the secretion of adrenocorticotropic hormone and thus exhibits antistress effect. Red ginseng saponin increases the activity of natural killer cells that harbor virus-infected cells or tumor cells, stimulates interferon production, and has a beneficial effect on macrophage activation and antibody production. The ginseng component also has a component that promotes or suppresses the mitosis of cultured lymphocytes, thereby enhancing immune regulation. In particular, ginseng has the effect of enhancing the immune function degraded by anticancer drugs

Gugija

It is known that the goji-zo is effective for dizziness, dehydration, odor and eye quality. Gujia is known to weaken the liver function or inhibit lipid deposition in hepatocytes, thereby promoting hepatocyte neovascularization. Liver, hepatitis and other diseases, such as fatigue, sexual desire is not happening, aging due to the periodic decline is said to have excellent efficacy. The important active ingredient of Gujia is polysaccharide, which is said to have excellent efficacy in enhancing the immunity by increasing the number of white blood cells. Helps older people to see brain function and fitness. Betaine is one of the choline metabolites in the body, thus reducing total cholesterol, brightening the eyes, and restoring fatigue quickly. Betaine is a substance that is actually used as a major remedy for fatty liver

Corn oil

It is a deciduous broad-leaved arboreous tree belonging to the deepest tree family, about 7 meters tall. Leaves are opposite, long egg-shaped, with a pointed end. Yellow flowers bloom in March and April, and the fruit is long and round, ripening in October, and harvested after mid-October, and the taste is strong and strong acidic. It is effective for kidney urinary system, prevention of various diseases, and for women's diseases. It contains active ingredient of ginseng such as cornin sand seed, hoganin and samonin and organic acid such as gallic acid, peroxide and wine acid, Tarnin and Vitamin- When taking this medicine, it strengthens the hand of the kidney with the astringent tonic medicine, enriches the essence of male, and maintains the tincture. It is excellent in efficacy, has high efficacy on back and knee of adult men and women, It is well known as 'natural drug with miraculous effect'.

Jujube

The jujube has been known to be effective for tonic, diuretic, abdominal pain, and lack of blood. The plant name is Jujube, the generic name is Daejang, the scientific name is Zizyphus jujuba, and the English name is Jujube. Jujube is the fruit of a jujube, a deciduous tree belonging to the family Rhamnaceae. Flowers bloom in June and fruit ripens in September. The jujube is warm, poisonous and tasty. Fresh jujube contains about 20 to 36% of sugar and about 60 to 80% of dried jujube. Vitamin C is about 100 times that of apples and peaches. Zizyphic acid, vitamin B group, carotene, calcium, iron , And nutrients such as phosphorus are said to be a natural vitamin.

licorice

Licorice is warm and tasty, has no poison, is free from poison of Baekyang, becomes vomiting, and has 72 kinds of loads and 1,200 kinds of herbal ingredients. It mainly treats the fraud of the odd and the wise.

Bank

It is already known that the flavonoid compound and the terpene compound (bilobalide, ginkgolide A, B, C, D, M, J) are separated from flavonol glycoside and biflavone. It is a glycoside of kaempferol, quercetin, isorhamnetin.

These active ingredients have been used in the treatment of blood vessel and blood flow disorders in 1965, and have shown remarkable effects in decreasing cholesterol, dilating coronary arteries, enhancing blood circulation and decreasing resistance of blood pressure as well as exhibiting effects of coronary heart disease angina, The treatment effect is also effective.

ginger

Ginger refers to the root stem of ginger and plant ginger. Its taste is spicy, its properties are slightly warm, it contains a lot of water, minerals and vitamins, and it is characterized by its gingerol, gingerol, It is used mainly as a spice with a fragrance and a spicy taste. It has the effect of suppressing the poison, extending the scent, covering the inside and promoting blood circulation.

The extraction object and the water having the above-mentioned effects are each prepared by 500 grams (g), mixed and kneaded.

Next, the first composition and honey are mixed and kneaded in a weight ratio of 3: 1 to improve the adhesion between the first composition through the viscous honey,

Thereafter, the first composition is aged at a temperature of 2 to 7 DEG C for 24 to 36 hours, and then separated by 3 to 7 grams (g) to form a ring and complete the package.

As a result, it is possible to improve the flavor feeling by eliminating the unpleasantness of the rough and tangy flavor of lotus root and liquor through medicinal plants such as red ginseng, gugija, corn oil, jujube, licorice, bank, Functional components should be included.

Example

Peel off the lotus root and the softener and put the lotus root vertically in the container of the aging space where the air does not pass, and let the aging space disappear. Next, for 5 days, the aging space was heated to maintain the temperature at 73 ° C, heated at 87 ° C for 10 minutes, heated at 73 ° C for 24 hours, heated at 87 ° C for 10 minutes, And the mixture is heated to complete the ripening lotus root and the softener. Then, the mixture is dried so that the moisture content is maintained at 3%, and 250 g of the powdered soft powder and 250 g of the lotus root powder are prepared.

Then, add 750 g of red ginseng, 4 g of red ginseng, 4 g of cornstarch, 4 g of jujube, 4 g of licorice, 4 g of bank, 4 g of soft drink, 3 g of ginger and 3 g of ginger into 100 g of water and heat the mixture for 12 hours. Then, 500g of honey is added, kneaded, and aged at 1 temperature for 30 hours.

Comparative Example

After washing the lotus root, it is peeled off and cut into 15 cm length. Then, the root of the root is cut vertically in the container of the aging space where air does not pass, and the aging space is sealed.

Next, heating was carried out at 77 ° C for 10 minutes, heating at 63 ° C for 24 hours, heating at 77 ° C for 10 minutes, heating at 63 ° C for 24 hours To complete the process.

Evaluation of flavor

The cultivated and cultivated 20 people were selected, and the color, flavor, flavor, acidity and overall sugariness of the samples were evaluated 5 days and 10 days after the preparation.

The evaluation results are shown in Table 9 below.

division
Date of evaluation
Coherence
Chewiness
Crackiness
Richness
Sugar content Overall
preference

Example

After 1 day
5.2
5.4
5.7
5.5
5.6
5.4
3 days later
5.5
5.6
5.8
5.8
5.9
5.7

Comparative Example

After 1 day
3.2
3.3
3.2
3.1
3.1
3.2
3 days later
3.3
3.5
3.2
3.4
3.2
3.3

* After limiting the maximum and minimum values, 20 data were averaged.

1 point: Not at all.

3 points: It is normal.

6 points: Very well.

As shown in the above results, it was not possible to feel the pungent taste and sticky peculiar peculiarity of the main ingredients such as the agaric lotus root and the sweet potato, while the sweetness and flavor feeling of the richness was excellent.

In addition, the bitter taste of red ginseng, which is the main extract, was reduced by lotus root, smoker, and honey, and the unpleasantness was reduced, thereby further improving the flavor.

In particular, it was confirmed that the flavor of the sweet taste was further improved in the aging period of 3 days than the 1-day aging period of the healthy leg.

It is also found that the cohesion, cohesiveness, breakability and chewiness of the health care ring are improved by allowing the first composition and the honey to be aged and then aging.

It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit or scope of the inventions. Will be clear to those who have knowledge of.

Claims (6)

The container is placed in an air-tight container and the container is placed in a 1: 1 weight ratio. The container is heated indirectly to allow the container to mature through the water contained in the container. A step of aging a lotus root and a ripening stage in which a caramel increase process is performed to alternately perform a temperature increase over a reference temperature in a vessel to thereby develop a browning phenomenon of an aged lotus root to improve sugar content,
A drying step of drying the lotus root and the softener after the rooting of the lotus root and the root and keeping the moisture content at 3 to 4%
A powder producing step of atomizing the dried lotus root and the softener,
Preparing a first composition by mixing 70 to 80% by weight of a liquid extract with 20 to 30% by weight of a root powder and a soft powder, and kneading the mixture,
Kneading the first composition and honey in a ratio of 3: 1 by weight,
And aging the first composition for 24 to 36 hours.
The method according to claim 1,
The rooting and softening stages may comprise:
A first aging step of aging the root and the soft starter for 96 to 144 hours at the reference temperature of 70 to 75 ° C,
A primary caramel increasing step of increasing the temperature from 85 to 90 DEG C for 8 to 12 minutes after the primary aging step,
A second aging step in which the root and the softener are aged for 22 to 26 hours at the reference temperature of 70 to 75 DEG C,
A second caramel increasing step of increasing the temperature from 85 to 90 DEG C for 8 to 12 minutes after the second aging step,
And a third aging step of aging the root and the softener for 22 to 26 hours at the reference temperature of 70 to 75 ° C.
The method according to claim 1,
The rooting and softening stages may comprise:
A first aging step of aging the root and the soft starter for 96 to 144 hours at the reference temperature of 70 to 75 ° C,
A primary caramel increasing step of increasing the temperature from 85 to 90 DEG C for 8 to 12 minutes after the primary aging step,
A second aging step in which the root and the softener are aged for 22 to 26 hours at the reference temperature of 70 to 75 DEG C,
A second caramel increasing step of increasing the temperature from 85 to 90 DEG C for 8 to 12 minutes after the second aging step,
A third aging step of aging the rootstock and the softener for 22 to 26 hours at the reference temperature of 70 to 75 ° C,
A tertiary caramel increasing step of increasing the temperature from 85 to 90 DEG C for 8 minutes to 12 minutes after the third aging step,
And a fourth aging step of aging a rootstock and a softener for 22 to 26 hours at the reference temperature of 70 to 75 ° C.
The method according to claim 1,
Wherein the extract preparation step comprises:
5 to 7% by weight of licorice, 5 to 7% by weight of bank, 5 to 7% by weight of liquorice, 5 to 7% by weight of corn oil, 5 to 7% 2 to 4% by weight,
A heating step of breaking the extract obtained by mixing the object to be extracted and water in a weight ratio of 1: 1 for 10 to 14 hours,
And extracting the extracted object and water extruded from the net cloth by applying pressure to the wall.
The method according to claim 1,
Wherein the first composition is aged at a temperature of 2 to 7 占 폚.
A health care product manufactured from the method according to any one of claims 1 to 5.