KR20200041433A - Manufacture of Cudrania tricuspidata leaf pills - Google Patents
Manufacture of Cudrania tricuspidata leaf pills Download PDFInfo
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- KR20200041433A KR20200041433A KR1020180121435A KR20180121435A KR20200041433A KR 20200041433 A KR20200041433 A KR 20200041433A KR 1020180121435 A KR1020180121435 A KR 1020180121435A KR 20180121435 A KR20180121435 A KR 20180121435A KR 20200041433 A KR20200041433 A KR 20200041433A
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- cudrania
- kkujippong
- ginseng
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- cudrania tricuspidata
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 22
- 239000006187 pill Substances 0.000 title claims abstract 9
- 235000010918 Cudrania tricuspidata Nutrition 0.000 title abstract description 14
- 241001523380 Maclura tricuspidata Species 0.000 title abstract 13
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 34
- 239000000843 powder Substances 0.000 claims abstract description 32
- 239000000203 mixture Substances 0.000 claims abstract description 31
- 239000012141 concentrate Substances 0.000 claims abstract description 24
- 241000196324 Embryophyta Species 0.000 claims abstract description 22
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 238000010298 pulverizing process Methods 0.000 claims abstract description 8
- 238000000034 method Methods 0.000 claims abstract description 7
- 238000001035 drying Methods 0.000 claims abstract description 5
- 241000218211 Maclura Species 0.000 claims description 70
- 235000008434 ginseng Nutrition 0.000 claims description 20
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- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims description 17
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- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 claims description 6
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- 240000008866 Ziziphus nummularia Species 0.000 description 8
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- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
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- 235000021419 vinegar Nutrition 0.000 description 3
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
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- 239000011718 vitamin C Substances 0.000 description 2
- 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
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- 240000006891 Artemisia vulgaris Species 0.000 description 1
- 241000255789 Bombyx mori Species 0.000 description 1
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- 244000131522 Citrus pyriformis Species 0.000 description 1
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- 244000097654 Cudrania tricuspidata Species 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
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 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
- CKLJMWTZIZZHCS-REOHCLBHSA-N L-aspartic acid Chemical compound OC(=O)[C@@H](N)CC(O)=O CKLJMWTZIZZHCS-REOHCLBHSA-N 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- YXOLAZRVSSWPPT-UHFFFAOYSA-N Morin Chemical compound OC1=CC(O)=CC=C1C1=C(O)C(=O)C2=C(O)C=C(O)C=C2O1 YXOLAZRVSSWPPT-UHFFFAOYSA-N 0.000 description 1
- 241000218213 Morus <angiosperm> Species 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
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- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000003178 anti-diabetic effect Effects 0.000 description 1
- 230000000845 anti-microbial effect Effects 0.000 description 1
- 239000003472 antidiabetic agent Substances 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 206010003246 arthritis Diseases 0.000 description 1
- 235000003704 aspartic acid Nutrition 0.000 description 1
- 208000006673 asthma Diseases 0.000 description 1
- 230000008901 benefit Effects 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
- OQFSQFPPLPISGP-UHFFFAOYSA-N beta-carboxyaspartic acid Natural products OC(=O)C(N)C(C(O)=O)C(O)=O OQFSQFPPLPISGP-UHFFFAOYSA-N 0.000 description 1
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 description 1
- 235000013734 beta-carotene Nutrition 0.000 description 1
- 239000011648 beta-carotene Substances 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 229960002747 betacarotene Drugs 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 238000013124 brewing process Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000001727 glucose Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 206010022437 insomnia Diseases 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- UXOUKMQIEVGVLY-UHFFFAOYSA-N morin Natural products OC1=CC(O)=CC(C2=C(C(=O)C3=C(O)C=C(O)C=C3O2)O)=C1 UXOUKMQIEVGVLY-UHFFFAOYSA-N 0.000 description 1
- 235000007708 morin Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 150000003138 primary alcohols Chemical class 0.000 description 1
- 150000003333 secondary alcohols Chemical class 0.000 description 1
- 230000007103 stamina Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 235000019587 texture Nutrition 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 230000004304 visual acuity Effects 0.000 description 1
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 description 1
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
- 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
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/20—Agglomerating; Granulating; Tabletting
- A23P10/28—Tabletting; Making food bars by compression of a dry powdered mixture
-
- 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
-
- 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
-
- 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
- A23V2300/50—Concentrating, enriching or enhancing in functional factors
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
본 발명은 꾸지뽕 환의 제조방법에 관한 것으로서, 특히 찹쌀, 밀가루 등의 부형제를 사용하지 않고 제환할 수 있고, 제환 성형성이 우수하며 기호도가 향상된 꾸지뽕 환을 제조할 수 있는 꾸지뽕 환의 제조방법에 관한 것이다.The present invention relates to a method of manufacturing a kkujippong ring, and particularly to a method of manufacturing a kkujippong ring that can be exchanged without using excipients such as glutinous rice and flour, and has excellent ring moldability and improved preference. .
꾸지뽕나무(Cudrania tricuspidata)는 뽕나무과(Moraceae)에 속하는 낙엽활엽 소교목으로 자웅이주이며 줄기에는 1.0~3.5 ㎝의 가시가 있고 근피는 황색을 띠면서 천근성이며 10월경 붉은 열매가 맺히는 특징이 있다. 생약명으로 꾸지뽕나무 수간(樹幹)을 자목(木)이라 하는데 잎은 누에를 칠 때 뽕잎 대용으로 쓰고, 열매는 식용으로 잼을 만들거나 술을 담그는데 이용하였다. 동의보감에는 자양강장 효능이 있고 신체허약증, 정력 감퇴, 음위, 불면증, 시력감퇴 등에 효과가 크며, 줄기껍질과 뿌리는 여성 질환에 좋다고 기록되어 있다. 꾸지뽕나무의 항산화, 항암, 항당뇨, 항균 효과 등에 관한 연구가 발표된 바 있으며, 특히 꾸지뽕나무의 여러 부위는 항산화성이 높은 것으로 조사되었다.Cudrania tricuspidata is a deciduous broad-leaved small tree belonging to the family Mulaceae, with thorns of 1.0-3.5 cm on the stems, yellowish roots, prickly, and red fruits in October. The name of the medicinal tree is called Jamok, and the leaves are used as substitutes for mulberry leaves when the silkworms are pressed, and the fruits are used for making jams or drinking sake for food. Donguibogam has a nutritious tonic effect, and it has great effects on physical weakness, stamina, sound, insomnia, and visual acuity. Stem bark and roots are recorded to be good for female diseases. Studies have been published on the antioxidant, anti-cancer, anti-diabetic, and antimicrobial effects of Cudrania, and in particular, several sites of Cudrania have been found to have high antioxidant properties.
한편, 꾸지뽕 열매 등을 식품화하여 유익한 성분을 유용하게 활용하려는 노력들이 특허문헌 0001 내지 0002와 같이 있어왔다.On the other hand, there have been efforts to make useful use of beneficial ingredients by foodizing Cudrania fruit and the like as in Patent Documents 0001 to 0002.
특허문헌 0001은 꾸지뽕식초 제조방법 및 이에 의해 제조된 꾸지뽕 식초에 관한 것으로서, 원재료단계, 꾸지뽕 조청 제조단계, 1차 알코올발효물 수득 단계, 2차 알코올발효물 수득 단계, 1차 여과 및 초산발효 단계, 2차 여과 및 초산 숙성 단계를 포함하여 구성되는 것을 특징으로 한다. 특허문헌 0001은 꾸지뽕을 이용하여 식초를 제조하는 방법에 관한 것으로서, 환을 제조하는 본 발명과 제조방법 및 성상이 상이하다. Patent document 0001 relates to a method of manufacturing kkujippong vinegar and kkujippong vinegar produced thereby, a raw material step, a jjujippong brewing process, a primary alcohol fermentation step, a secondary alcohol fermentation step, a first filtration and acetic acid fermentation step , Secondary filtration and acetic acid aging step. Patent document 0001 relates to a method for manufacturing vinegar using Cudrania, and the present invention for manufacturing a ring differs from the manufacturing method and properties.
이와 같은 종래의 문제점을 해결하기 위한 본 발명은 찹쌀, 밀가루 등의 부형제를 사용하지 않고 제환할 수 있고, 제환 성형성이 우수하며 기호도가 향상된 꾸지뽕 환을 제조할 수 있는 꾸지뽕 환의 제조방법을 제공하는 것을 목적으로 한다.The present invention for solving such a conventional problem is to provide a manufacturing method of kkujippong hwan can be produced without using excipients such as glutinous rice, flour, etc., can be produced kkujippong hwan excellent moldability and improved preference It is aimed at.
상기와 같은 목적을 달성하기 위한 본 발명은,The present invention for achieving the above object,
꾸지뽕열매를 동결건조시킨 후 분쇄하여 꾸지뽕열매 분말을 얻는 단계와;Lyophilizing the Cudrania fruit and then pulverizing to obtain Cudrania fruit powder;
꾸지뽕잎을 동결건조시킨 후 분쇄하여 꾸지뽕잎 분말을 얻는 단계와;Lyophilizing the Cudrania mulberry leaf and then pulverizing to obtain the Cudrania mulberry leaf powder;
물에 꾸지뽕열매, 꾸지뽕잎, 꾸지뽕줄기, 인삼, 숙지황, 건대추, 홍삼, 오가피, 복령, 감잎, 칡 및 아카시아를 투입한 후 저온농축시켜 꾸지뽕농축액을 얻는 단계와;Cudrania fruit, Cudrania leaf, Cudrania stem, ginseng, sujijihwang, dried jujube, red ginseng, agapi, bokryeong, persimmon leaves, 칡 and acacia, and then condensed at low temperature to obtain a Cudrania mulberry concentrate;
상기 꾸지뽕열매 분말, 상기 꾸지뽕잎 분말 및 상기 꾸지뽕농축액을 혼합한 혼합물을 제환하고 건조하는 단계;를 포함하는 것을 특징으로 하는 꾸지뽕 환의 제조방법을 제공한다.It provides a method of manufacturing a kkujippong ring, characterized in that it comprises; a step of removing and drying the mixture of the kkujippong fruit powder, the kkujippong leaf powder and the kkujippong concentrate.
본 발명의 꾸지뽕 환의 제조방법은 찹쌀, 밀가루 등의 부형제를 사용하지 않고 제환할 수 있고, 제환 성형성이 우수하며 기호도가 향상된 꾸지뽕 환을 제조할 수 있는 효과가 있다.The manufacturing method of the kkujippong ring of the present invention can be exchanged without using excipients such as glutinous rice and wheat flour, and has the effect of producing a kkujippong ring with excellent moldability and improved preference.
특히, 꾸지뽕 농축액에 인삼, 숙지황, 건대추, 홍삼, 오가피, 복령, 감잎, 칡, 아카시아, 건생강, 황칠, 엉겅퀴, 쇠무릎, 쇠비름, 질경이, 쑥, 비수리, 감초, 한삼덩굴 및 어성초가 포함됨으로서, 더욱 기호도가 향상된 꾸지뽕 환을 제조할 수 있는 효과가 있다.In particular, the Cudrania extract contains ginseng, sujijihwang, dried jujube, red ginseng, agapi, bokryeong, persimmon leaves, ,, acacia, dried ginger, hwangchil, thistle, horseshoe knee, purslane, plantain, wormwood, bisuri, licorice, hansam vine and fish , There is an effect that can be produced more kkujippong ring preference.
이하, 본 발명의 꾸지뽕 환의 제조방법에 대하여 상세히 설명하면 다음과 같다.Hereinafter, the method of manufacturing the kkujippong ring of the present invention will be described in detail as follows.
본 발명의 꾸지뽕 환의 제조방법은 크게, 꾸지뽕열매 분말을 얻는 단계, 꾸지뽕잎 분말을 얻는 단계, 꾸지뽕 농축액을 얻는 단계, 제환 및 건조 단계를 포함한다.The manufacturing method of the kkujippong ring of the present invention largely includes a step of obtaining a kkujippong fruit powder, a step of obtaining a kkujippong leaf powder, a step of obtaining a kkujippong concentrate, and a refusing and drying step.
먼저, 상기 꾸지뽕열매 분말을 얻는 단계는 꾸지뽕열매를 동결건조시킨 후 분쇄하여 꾸지뽕열매 분말을 얻는 단계이다. 꾸지뽕열매는 단맛과 쓴맛이 나며, 비타민B,B1,B2, 비타민 C, 리놀레인산, 포도당, 말토스, 후럭토스, 사과산, 레몬산 등 유용한 유기물질이 포함되어 있는 것으로 알려져 있다. 꾸지뽕열매를 동결건조시킴으로서 꾸지뽕열매의 색도를 유지하고 유효성분의 손실을 최소화할 수 있다.First, the step of obtaining the Cudrania fruit powder is a step of lyophilizing the Cudrania fruit and then pulverizing to obtain the Cudrania fruit powder. Cudrania fruit has a sweet and bitter taste, and is known to contain useful organic substances such as vitamin B, B1, B2, vitamin C, linoleic acid, glucose, maltose, fructose, malic acid, and lemon acid. By freeze-drying the Cudrania fruit, the color of the Cudrania fruit can be maintained and the loss of active ingredients can be minimized.
그리고 상기 꾸지뽕잎 분말을 얻는 단계는 꾸지뽕잎을 동결건조시킨 후 분쇄하여 꾸지뽕잎 분말을 얻는 단계이다. 꾸지뽕잎은 꾸지뽕나무 중에 가장 많은 영양소를 가지고 있는 부분으로, 칼로리가 낮아 다이어트에 도움이 되고 천식, 부종, 관절염, 변비 등을 치료하는 효과가 있다. 꾸지뽕잎을 동결건조시킨 후 분쇄함으로서, 꾸지뽕잎의 색도를 유지하고 유효성분의 손실을 최소화할 수 있다.And the step of obtaining the kkuji mulberry leaf powder is a step of lyophilizing the kkuji mulberry leaf and then pulverizing to obtain the kkuji mulberry leaf powder. Cudrania mulberry leaves have the most nutrients among Cudrania mulberry trees, which are low in calories and help diet, and are effective in treating asthma, edema, arthritis, and constipation. By lyophilizing the Cudrania mulberry leaves and then crushing, it is possible to maintain the chromaticity of the Cudrania leaves and minimize loss of active ingredients.
다음으로, 상기 꾸지뽕 농축액을 얻는 단계는 물에 꾸지뽕 원재료와 식물혼합물을 투입한 상태에서 저온농축시켜 꾸지뽕농축액을 얻는 단계이다. Next, the step of obtaining the kkujippong concentrate is a step of obtaining a kkujippong concentrate by concentrating at a low temperature in a state in which the kkujippong raw material and a plant mixture are added to water.
상기 꾸지뽕 농축액은 찹쌀, 밀가루 등의 부형제를 사용하지 않고 제환하기 위한 것으로서, 별도의 부형제를 사용하지 않고 꾸찌뽕 농축액을 이용하여 제환하기 때문에 프라노보이드계, 아스파라긴산, 모르틴, 모린, 비타민B,B1,B2, 비타민 C, 베타카로틴 등의 유효성분이 다량 함유되는 이점이 있다.The kkujippong concentrate is for exchanging without using excipients such as glutinous rice, wheat flour, etc., and thus using a kkuchippong concentrate without using any additional excipients, it is a pranoboide-based, aspartic acid, mortin, morin, vitamin B, B1 , B2, vitamin C, there is an advantage that contains a large amount of active ingredients such as beta-carotene.
상기 꾸지뽕 원재료는 꾸지뽕 열매, 꾸지뽕 잎 및 꾸지뽕 줄기로 이루어지고, 기호도 및 다양한 유효성분을 함유시키기 위해 꾸지뽕 열매, 꾸지뽕 잎 및 꾸지뽕 줄기가 1:1:1의 중량비로 이루어진다.The raw material of the kkujippong is composed of kkujippong fruit, kkujippong leaves and kkujippong stems, and the kkujippong fruit, kkujippong leaves and kkujippong stems are made in a weight ratio of 1: 1: 1 to contain preference and various active ingredients.
그리고 상기 식물혼합물은 꾸지뽕 잎에 고유한 냄새를 제거하고 인체에 유익한 유효성분을 함유시키기 위하여 투입하는 것으로서, 상기 꾸지뽕 원재료 100중량부에 대해 25중량부가 혼합되는 것이 바람직하다.In addition, the plant mixture is introduced to remove the odor inherent to the leaves of the Cudrania and to contain the beneficial active ingredient in the human body, and it is preferable that 25 parts by weight are mixed with respect to 100 parts by weight of the Cudrania plant raw material.
그리고 상기 식물혼합물로서는 인삼, 숙지황, 건대추, 홍삼, 오가피, 복령, 감잎, 칡 및 아카시아가 혼합되어 이루어지는 것이 좋다. 특히, 인삼, 숙지황, 건대추, 홍삼, 오가피, 복령, 감잎, 칡 및 아카시아는 11:9:9:6:6:6:6:6:6의 중량비로 혼합되는 것이 좋다.In addition, as the plant mixture, ginseng, sujijihwang, dried jujube, red ginseng, agapi, bokryeong, persimmon leaves, 칡 and acacia are preferably mixed. In particular, ginseng, sujijihwang, dried jujube, red ginseng, agapi, bokryeong, persimmon leaves, 칡 and acacia are preferably mixed in a weight ratio of 11: 9: 9: 6: 6: 6: 6: 6: 6.
특히, 상기 식물혼합물에는 건생강 및 황칠이 더 포함되는 것이 바람직하고, 상기 건생강 및 황칠은 상기 인삼의 11중량부를 기준으로 4중량부가 각각 혼합되는 것이 좋다.In particular, it is preferable that the plant mixture further includes dry ginger and hwangchil, and the dry ginger and hwangchil are preferably mixed with 4 parts by weight, respectively, based on 11 parts by weight of the ginseng.
그리고, 상기 식물혼합물에는 엉겅퀴, 쇠무릎, 쇠비름, 질경이, 쑥, 비수리, 감초 및 한삼덩굴이 더 포함되는 것이 좋다. 상기 엉겅퀴, 쇠무릎, 쇠비름, 질경이, 쑥, 비수리, 감초 및 한삼덩굴은 상기 인삼의 11중량부를 기준으로 3중량부가 각각 혼합되는 것이 좋다.And, it is preferable that the plant mixture further includes thistle, horseshoe knee, purslane, plantain, mugwort, vulture, licorice and Korean ginseng vine. The thistle, horseshoe knee, purslane, plantain, wormwood, vulture, licorice and Korean ginseng vine are preferably mixed with 3 parts by weight based on 11 parts by weight of the ginseng.
또한, 상기 식물혼합물에는 어성초가 더 포함되는 것이 좋다. 상기 어성초는 상기 인삼의 11중량부를 기준으로 3중량부가 더 혼합되는 것이 좋다.In addition, it is preferred that the plant mixture further includes Eoseongcho. The Eoseongcho is preferably mixed 3 parts by weight based on 11 parts by weight of the ginseng.
저온농축기에 물, 상기 꾸지뽕 원재 및 상기 식물혼합물을 투입하고 80~85℃로 130 내지 150시간 동안 가열하고 농축시켜 꾸지뽕 농축액을 얻는다.Water, the cuspid mulberry raw material and the plant mixture are added to a low-temperature concentrator, heated to 80 to 85 ° C. for 130 to 150 hours, and concentrated to obtain a cuspid mulberry concentrate.
특히, 저온농축기에 물, 상기 꾸지뽕 원재 및 상기 식물혼합물을 투입하고 85℃에서 48시간 동안 1차 가열한 후 80℃에서 96시간 동안 2차 가열하여 농축시키는 것이 좋다.In particular, it is good to concentrate the water, the kkujippong raw material and the plant mixture in a low-temperature concentrator and heat it first at 85 ° C for 48 hours and then heat it at 80 ° C for 96 hours for 2 hours.
다음으로, 상기 꾸지뽕열매 분말, 상기 꾸지뽕잎 분말 및 상기 꾸지뽕농축액을 혼합한 혼합물을 제환하고 건조하여 꾸지뽕 환을 제조한다.Next, a mixture of the Cudrania fruit powder, the Cudrania leaf powder, and the Cudrania concentrate is dried and dried to prepare a Cudrania ring.
특히, 성형성 및 기호도를 향상시키기 위해 상기 꾸지뽕열매 분말, 상기 꾸지뽕잎 분말 및 상기 꾸지뽕농축액을 2:1:7의 중량비로 혼합하는 것이 좋다.In particular, in order to improve moldability and palatability, it is preferable to mix the Cudrania fruit powder, Cudrania leaf powder and Cudrania concentrate in a weight ratio of 2: 1: 7.
그리고 본 발명의 꾸지뽕 환의 제조방법을 실시예를 들어 상세히 설명하고, 본 발명의 권리범위는 하기의 실시예에 한정되는 것은 아니다.And the method of manufacturing the kkujippong ring of the present invention will be described in detail by way of example, and the scope of the present invention is not limited to the following examples.
[실시예 1][Example 1]
수확한 꾸지뽕 열매 및 잎을 각각 이물질 제거 및 정선하였다. 그리고 꾸지뽕 열매 및 꾸지뽕 잎을 동결건조시키고 분쇄기를 이용하여 200메시로 분쇄하여 꾸지뽕열매 분말 및 꾸지뽕잎 분말을 얻었다.The harvested Cudrania fruits and leaves were respectively removed and selected. And the Cudrania fruit and Cudrania leaves were lyophilized and crushed to 200 mesh using a crusher to obtain Cudrania fruit powder and Cudrania leaf powder.
그리고 저온농축기에 물 100중량부에 꾸지뽕 원재료 80중량부, 식물혼합물 20중량부를 투입하고, 85℃에서 48시간동안 1차 가열한 후, 80℃에서 96시간 동안 2차 가열하여 꾸지뽕 농축액을 얻었다. 꾸지뽕 원재료로서 꾸지뽕 열매, 꾸지뽕 잎 및 꾸지뽕 줄기를 1:1:1의 중량비로 투입하였다. 그리고 식물혼합물로서 인삼, 숙지황, 건대추, 홍삼, 오가피, 복령, 감잎, 칡 및 아카시아를 11:9:9:6:6:6:6:6:6의 중량비로 투입하였다.Then, 100 parts by weight of water in a low-temperature concentrator was added 80 parts by weight of Cudrania raw materials and 20 parts by weight of a plant mixture, followed by primary heating at 85 ° C for 48 hours, followed by secondary heating at 80 ° C for 96 hours to obtain a Cudrania concentrate. Cudrania fruit, Cudrania leaves and Cudrania stems were added in a weight ratio of 1: 1: 1. And as a plant mixture, ginseng, sujijihwang, dried jujube, red ginseng, agapi, bokryong, persimmon leaves, 칡 and acacia were added in a weight ratio of 11: 9: 9: 6: 6: 6: 6: 6: 6.
다음으로, 꾸지뽕열매 분말, 꾸지뽕잎 분말 및 꾸지뽕 농축액을 2:1:7의 중량비로 혼합한 혼합물을 제환기를 이용하여 제환한 후 건조하여 꾸지뽕 환을 제조하였다.Next, a mixture of Cudrania fruit powder, Cudrania leaf powder and Cudrania leaf concentrate in a weight ratio of 2: 1: 7 was exchanged using a machine, and then dried to prepare a Cudrania cup.
[실시예 2][Example 2]
실시예 1과 달리 식물혼합물로서 인삼, 숙지황, 건대추, 홍삼, 오가피, 복령, 감잎, 칡, 아카시아, 건생강 및 황칠을 11:9:9:6:6:6:6:6:6:4:4의 중량비로 투입하여 꾸지뽕 농축액을 얻었다.Unlike Example 1, as a plant mixture, ginseng, sujijihwang, dried jujube, red ginseng, agapi, bokryeong, persimmon leaves, sesame seeds, acacia, dried ginger and hwangchil 11: 9: 9: 6: 6: 6: 6: 6: 6: It was added at a weight ratio of 4: 4 to obtain a Cudrania concentrate.
그리고 꾸지뽕열매 분말, 꾸지뽕잎 분말 및 꾸지뽕 농축액을 2:1:7의 중량비로 혼합한 혼합물을 제환기를 이용하여 제환한 후 건조하여 꾸지뽕 환을 제조하였다.Then, a mixture of Cudrania fruit powder, Cudrania leaf powder and Cudrania leaf concentrate in a weight ratio of 2: 1: 7 was exchanged using a machine, and dried to prepare a Cudrania cup.
[실시예 3][Example 3]
실시예 1과 달리 식물혼합물로서 인삼, 숙지황, 건대추, 홍삼, 오가피, 복령, 감잎, 칡, 아카시아, 건생강, 황칠, 엉겅퀴, 쇠무릎, 쇠비름, 질경이, 쑥, 비수리, 감초 및 한삼덩굴을 11:9:9:6:6:6:6:6:6:4:4:3:3:3:3:3:3:3:3의 중량비로 투입하여 꾸지뽕 농축액을 얻었다.Unlike in Example 1, as a plant mixture, ginseng, sujijihwang, dried jujube, red ginseng, agapi, boknyeong, persimmon leaves, 칡, acacia, dried ginger, hwangchil, thistle, horseshoe knee, purslane, plantain, wormwood, non-repair, licorice and hansam vine 11 : 9: 9: 6: 6: 6: 6: 6: 6: 4: 4: 3: 3: 3: 3: 3: 3: 3: 3 was added at a weight ratio to obtain a Cudrania concentrate.
그리고 꾸지뽕열매 분말, 꾸지뽕잎 분말 및 꾸지뽕 농축액을 2:1:7의 중량비로 혼합한 혼합물을 제환기를 이용하여 제환한 후 건조하여 꾸지뽕 환을 제조하였다.Then, a mixture of Cudrania fruit powder, Cudrania leaf powder and Cudrania leaf concentrate in a weight ratio of 2: 1: 7 was exchanged using a machine, and dried to prepare a Cudrania cup.
[실시예 4][Example 4]
실시예 1과 달리 식물혼합물로서 인삼, 숙지황, 건대추, 홍삼, 오가피, 복령, 감잎, 칡, 아카시아, 건생강, 황칠, 엉겅퀴, 쇠무릎, 쇠비름, 질경이, 쑥, 비수리, 감초, 한삼덩굴 및 어성초를 11:9:9:6:6:6:6:6:6:4:4:3:3:3:3:3:3:3:3:3의 중량비로 투입하여 꾸지뽕 농축액을 얻었다.Unlike Example 1, as a plant mixture, ginseng, sujijihwang, dried jujube, red ginseng, agapi, bokryeong, persimmon leaves, 칡, acacia, dried ginger, hwangchil, thistle, horseshoe knee, purslane, plantain, wormwood, non-repair, licorice, Korean ginseng vine, and eoseongcho It was added at a weight ratio of 11: 9: 9: 6: 6: 6: 6: 6: 6: 4: 4: 3: 3: 3: 3: 3: 3: 3: 3: 3 to obtain a Cudrania concentrate.
그리고 꾸지뽕열매 분말, 꾸지뽕잎 분말 및 꾸지뽕 농축액을 2:1:7의 중량비로 혼합한 혼합물을 제환기를 이용하여 제환한 후 건조하여 꾸지뽕 환을 제조하였다.Then, a mixture of Cudrania fruit powder, Cudrania leaf powder and Cudrania leaf concentrate in a weight ratio of 2: 1: 7 was exchanged using a machine, and dried to prepare a Cudrania cup.
[관능검사][Sensory test]
다음으로 실시예 1 내지 4의 꾸지뽕 환에 대하여 관능검사를 실시하였고, 관능검사는 성인 남성 10명, 성인 여성 10명을 대상으로 색, 향, 맛, 조직감 및 전체 기호도에 대해 5점 척도법(1점: 매우 나쁨, 2: 나쁨, 3: 보통, 4점: 좋음, 5점: 매우 좋음)으로 평가하였다. 그리고 그 결과를 표 1로 나타냈다.Next, a sensory test was performed on the Cudrania ring of Examples 1 to 4, and the sensory test was conducted on 10 adult males and 10 adult females on a 5-point scale (1) for color, aroma, taste, texture, and overall preference. Score: Very poor, 2: Poor, 3: Average, 4 points: Good, 5 points: Very good). And the results are shown in Table 1.
표 1에서 확인되는 바와 같이 실시예 1 내지 4의 꾸지뽕 환은 색, 향, 맛, 조직감 및 전체 기호도에 대한 관능평가가 4.0 이상으로서 높게 평가되었다. 특히, 실시예 3의 꾸지뽕 환에 대한 관능평가는 4.3 이상으로 높게 평가되었으며, 어성초가 더 포함된 실시예 4의 꾸지뽕 환의 경우 관능평가가 4.6 이상으로 가장 높게 평가되었다.As can be seen in Table 1, the kkujippong rings of Examples 1 to 4 were highly evaluated as sensory evaluations for color, flavor, taste, texture, and overall preference of 4.0 or higher. In particular, the sensory evaluation of the kkujippong ring of Example 3 was highly evaluated as 4.3 or higher, and in the case of the kkujippong ring of Example 4 further containing Eoseongcho, the sensory evaluation was highest as 4.6 or higher.
Claims (10)
b) 꾸지뽕잎을 동결건조시킨 후 분쇄하여 꾸지뽕잎 분말을 얻는 단계와;
c) 물에 꾸지뽕 원재료 및 식물혼합물을 투입한 후 저온농축시켜 꾸지뽕농축액을 얻는 단계와;
d) 상기 꾸지뽕열매 분말, 상기 꾸지뽕잎 분말 및 상기 꾸지뽕농축액을 혼합한 혼합물을 제환하고 건조하는 단계;를 포함하는 것을 특징으로 하는 꾸지뽕 환의 제조방법.
a) lyophilizing the Cudrania fruit and then pulverizing to obtain Cudrania fruit powder;
b) lyophilizing the Cudrania mulberry leaf and then pulverizing to obtain the Cudrania mulberry leaf powder;
c) a step of adding a raw material and a plant mixture to the water and then concentrating it at a low temperature to obtain a cultivar concentrate;
d) removing and drying the mixture of the Cudrania fruit powder, the Cudrania leaf powder and the Cudrania concentrate, and drying the method.
상기 c)단계에서 상기 꾸지뽕 원재료는 꾸지뽕열매, 꾸지뽕잎 및 꾸지뽕줄기로 이루어지는 것을 특징으로 하는 꾸지뽕 환의 제조방법.
According to claim 1,
In the step c), the raw material of the kkujippong is made of kkujippong fruit, kkujippong leaves and kkujippong stems.
상기 c)단계에서 상기 꾸지뽕 원재료는 꾸지뽕열매, 꾸지뽕잎 및 꾸지뽕줄기가 1:1:1의 중량비로 이루어지는 것을 특징으로 하는 꾸지뽕 환의 제조방법.
According to claim 2,
In the step c), the raw material of the kkujippong is a kkujippong fruit, a kkujippong leaf and a kkujippong stem having a 1: 1: 1 weight ratio.
상기 c)단계에서 상기 식물혼합물은 인삼, 숙지황, 건대추, 홍삼, 오가피, 복령, 감잎, 칡 및 아카시아가 혼합되어 이루어지는 것을 특징으로 하는 꾸지뽕 환의 제조방법.
According to claim 3,
In the step c), the plant mixture is ginseng, sujijihwang, dried jujube, red ginseng, augapi, bokryeong, persimmon leaves, 칡 and acacia are mixed, the method of manufacturing kkujippong ring.
상기 식물혼합물은 인삼, 숙지황, 건대추, 홍삼, 오가피, 복령, 감잎, 칡 및 아카시아는 11:9:9:6:6:6:6:6:6의 중량비로 혼합되는 것을 특징으로 하는 꾸지뽕 환의 제조방법.
According to claim 4,
The plant mixture is ginseng, sujijihwang, dried jujube, red ginseng, agapi, bokryeong, persimmon leaves, 칡 and acacia are mixed in a weight ratio of 11: 9: 9: 6: 6: 6: 6: 6: 6. Method of manufacturing pills.
상기 c)단계에서 상기 식물혼합물은 인삼, 숙지황, 건대추, 홍삼, 오가피, 복령, 감잎, 칡, 아카시아, 건생강 및 황칠이 혼합되어 이루어지는 것을 특징으로 하는 꾸지뽕 환의 제조방법.
According to claim 3,
In the c) step, the plant mixture is ginseng, sujijihwang, dried jujube, red ginseng, agapi, bokryong, persimmon leaves, 칡, acacia, dry ginger and hwangchil, characterized in that the mixture is made.
상기 c)단계에서 상기 식물혼합물은 인삼, 숙지황, 건대추, 홍삼, 오가피, 복령, 감잎, 칡, 아카시아, 건생강 및 황칠이 11:9:9:6:6:6:6:6:6:4:4의 중량비로 혼합되어 이루어지는 것을 특징으로 하는 꾸지뽕 환의 제조방법.
The method of claim 6,
In the step c), the plant mixture is ginseng, sujijihwang, dried jujube, red ginseng, agapi, bokryong, persimmon leaves, 칡, acacia, dried ginger and hwangchil 11: 9: 9: 6: 6: 6: 6: 6: 6 Method of manufacturing a Cudrania ring characterized in that it is made by mixing in a weight ratio of 4: 4.
상기 c)단계에서 상기 식물혼합물은 인삼, 숙지황, 건대추, 홍삼, 오가피, 복령, 감잎, 칡, 아카시아, 건생강, 황칠, 엉겅퀴, 쇠무릎, 쇠비름, 질경이, 쑥, 비수리, 감초 및 한삼덩굴이 11:9:9:6:6:6:6:6:6:4:4:3:3:3:3:3:3:3:3의 중량비로 혼합되어 이루어지는 것을 특징으로 하는 꾸지뽕 환의 제조방법.
According to claim 3,
In the step c), the plant mixture is ginseng, sujijihwang, dried jujube, red ginseng, ogapi, bokryeong, persimmon leaves, 칡, acacia, dried ginger, hwangchil, thistle, horseshoe knee, purslane, plantain, wormwood, non-repair, licorice and hansam vine 11: 9: 9: 6: 6: 6: 6: 6: 6: 4: 4: 3: 3: 3: 3: 3: 3: 3: 3 is prepared by mixing in a weight ratio, characterized in that made of kkujippong ring Way.
상기 c)단계에서 상기 식물혼합물은 인삼, 숙지황, 건대추, 홍삼, 오가피, 복령, 감잎, 칡, 아카시아, 건생강, 황칠, 엉겅퀴, 쇠무릎, 쇠비름, 질경이, 쑥, 비수리, 감초, 한삼덩굴 및 어성초를 11:9:9:6:6:6:6:6:6:4:4:3:3:3:3:3:3:3:3:3의 중량비로 혼합되어 이루어지는 것을 특징으로 하는 꾸지뽕 환의 제조방법.
According to claim 3,
In the step c), the plant mixture is ginseng, sujijihwang, dried jujube, red ginseng, agapi, bokryeong, persimmon leaves, 칡, acacia, dried ginger, hwangchil, thistle, horseshoe knee, purslane, plantain, wormwood, non-repair, licorice, hansam vine and Eoseongcho is characterized by being mixed in a weight ratio of 11: 9: 9: 6: 6: 6: 6: 6: 6: 4: 4: 3: 3: 3: 3: 3: 3: 3: 3: 3 A method of manufacturing a custard pong.
상기 c)단계는 물에 꾸지뽕 원재료 및 식물혼합물을 투입한 후 80~85℃로 130 내지 150시간 동안 가열하고 농축시켜 꾸지뽕농축액을 얻는 것을 특징으로 하는 꾸지뽕 환의 제조방법.The method of claim 9,
The c) step is a method of manufacturing a kkujippong ring, characterized in that after adding the kkujippong raw material and plant mixture to water and heating and concentrating at 80 to 85 ° C for 130 to 150 hours to obtain a kkujippong concentrate.
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| KR101139032B1 (en) | 2008-12-26 | 2012-04-30 | 육태웅 | Manufacturing Methods of a Vinegar of the Cudrania Tricupspidate Bureau Vinegar and a Vinegar manufactured by it |
| KR20130039309A (en) * | 2011-10-11 | 2013-04-19 | 김선미 | Garlic and yolk extract including functionality food composite for health |
| KR20170024318A (en) * | 2015-08-25 | 2017-03-07 | 이준상 | The manufacturing method of Herbal Food Products from the Leaves and Berries of Korean Cudrania tricuspidata |
| KR101767585B1 (en) * | 2017-06-21 | 2017-08-11 | 강수지 | Wild plant complex fermented liquid, and manufacturing method thereof |
| KR101802789B1 (en) * | 2017-03-23 | 2017-11-29 | 김기영 | Cudrania tricuspidata pill using product of different parts of Cudrania tricuspidata and production method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR101139032B1 (en) | 2008-12-26 | 2012-04-30 | 육태웅 | Manufacturing Methods of a Vinegar of the Cudrania Tricupspidate Bureau Vinegar and a Vinegar manufactured by it |
| KR20130039309A (en) * | 2011-10-11 | 2013-04-19 | 김선미 | Garlic and yolk extract including functionality food composite for health |
| KR20170024318A (en) * | 2015-08-25 | 2017-03-07 | 이준상 | The manufacturing method of Herbal Food Products from the Leaves and Berries of Korean Cudrania tricuspidata |
| KR101802789B1 (en) * | 2017-03-23 | 2017-11-29 | 김기영 | Cudrania tricuspidata pill using product of different parts of Cudrania tricuspidata and production method thereof |
| KR101767585B1 (en) * | 2017-06-21 | 2017-08-11 | 강수지 | Wild plant complex fermented liquid, and manufacturing method thereof |
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