KR20200086984A - A Method of Making Non-Caffeinated Capsule with Rosted Sword bean Powder - Google Patents
A Method of Making Non-Caffeinated Capsule with Rosted Sword bean Powder Download PDFInfo
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- KR20200086984A KR20200086984A KR1020190003436A KR20190003436A KR20200086984A KR 20200086984 A KR20200086984 A KR 20200086984A KR 1020190003436 A KR1020190003436 A KR 1020190003436A KR 20190003436 A KR20190003436 A KR 20190003436A KR 20200086984 A KR20200086984 A KR 20200086984A
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- powder
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- caffeine
- spinach
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/12—Rolling or shredding tea leaves
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
- A23F5/36—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee
- A23F5/40—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee using organic additives, e.g. milk, sugar
- A23F5/405—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee using organic additives, e.g. milk, sugar comprising ground coffee or ground coffee substitute particles
-
- 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
- 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
- A23P10/40—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added
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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
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Medicines Containing Plant Substances (AREA)
- Tea And Coffee (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
본 발명은 로스팅된 작두콩 분말이 적용되는 무 카페인 캡슐 제조방법에 관한 것으로, 더욱 상세하게는 이소플라본, 항산화활성 성분이 함유되며, 임산부 등 카페인 섭취가 불가능한 소비자가 편리하게 섭취할 수 있는 로스팅된 작두콩 분말이 적용되는 무 카페인 캡슐 제조방법에 관한 것이다.The present invention relates to a method for producing a caffeine-free capsule to which roasted pea beans powder is applied, and more specifically, contains isoflavones and antioxidant active ingredients, and roasted pea beans that can be conveniently consumed by consumers who are unable to consume caffeine, such as pregnant women. It relates to a caffeine-free capsule manufacturing method to which the powder is applied.
기존의 커피는 세계 3대 기호식품중의 하나로 손꼽히고 있다.Existing coffee is considered one of the world's top three favorite foods.
하지만, 카페인이라는 성분 때문에 임산부, 불면증 환자들에게는 불편함을 줄 수 밖에 없었다.However, due to the ingredients of caffeine, it was inevitable for pregnant women and insomnia patients.
최근 임산부들의 커피대용 음료는 대부분 수입제품으로 여러 곡물을 혼합하여 제조되고 있어 가격이 높은 문제가 있다.Recently, coffee substitute beverages of pregnant women are mostly imported products, which are manufactured by mixing several grains, which has a high price.
즉, 상기와 같이 보리, 호밀, 치커리 등을 혼합한 커피대용품이 개발되고, 무카페인 커피에 대한 관심과 개발이 날로 증가하고 있다.That is, as described above, a coffee substitute having a mixture of barley, rye, chicory, and the like is developed, and interest in and development of caffeine-free coffee is increasing day by day.
하지만, 보리를 이용한 커피대용품에 있어서, 맛과 풍미는 기존의 커피보다도 많이 못 미치고 있어 각광받지는 못하는 실정이다.However, in the coffee substitute using barley, the taste and flavor are less than that of the existing coffee, so it is not in the spotlight.
또한, 다른 영양성분을 섭취하기에는 역부족이며, 맛과 풍미 두 마리 토끼를 잡을 수 있는 무카페인 커피대용품의 개발이 촉진되어야 할 것이다.In addition, the development of non-caffeine coffee substitutes, which are inadequate to consume other nutrients and can catch two rabbits with taste and flavor, should be promoted.
또한, 편리하게 섭취할 수 있는 형태로 개발되어야 한다.In addition, it should be developed in a form that can be conveniently consumed.
상기 과제를 해결하고자 고안된 본 발명은 이소플라본, 항산화활성 성분이 함유되며, 임산부 등 카페인 섭취가 불가능한 소비자가 편리하게 섭취할 수 있는 로스팅된 작두콩 분말이 적용되는 무 카페인 캡슐 제조방법을 제공하는 데 있다.The present invention designed to solve the above problems is to provide a method for producing a caffeine-free capsule to which roasted pea beans powder, which contains isoflavones and antioxidant active ingredients, can be conveniently consumed by consumers who are unable to consume caffeine, such as pregnant women. .
상기 과제를 해결하기 위한 본 발명의 실시예에 따른 로스팅된 작두콩 분말이 적용되는 무 카페인 캡슐 제조방법에 있어서, (a) 작두콩을 준비하는 재료준비단계; (b) 상기 작두콩을 로스팅하는 로스팅단계; (c) 로스팅된 작두콩을 1차로 롤밀을 이용해 분쇄하여 거친분을 얻는 1차분쇄단계; (d) 상기 거친분 일부를 2차로 디스크밀을 이용해 분쇄하여 미분을 얻는 2차분쇄단계; (e) 상기 미분과 거친분을 2~4:8~6 중량 비율로 혼합하는 분말혼합단계 및 (f) 혼합된 분말을 커피 추출기에 적용되는 캡슐에 넣어 완성하는 완성단계를 포함할 수 있다.In the method for producing a caffeine-free capsule to which roasted peanut powder according to an embodiment of the present invention for solving the above problems is applied, (a) preparing a peanut material; (b) roasting the peas; (c) a first crushing step of pulverizing roasted green beans using a roll mill to obtain coarse powder; (d) a second pulverization step of pulverizing a part of the coarse powder using a disc mill to obtain a fine powder; (e) a powder mixing step of mixing the fine powder and the coarse powder in a weight ratio of 2 to 4:8 to 6, and (f) a completion step of putting the mixed powder into a capsule applied to a coffee extractor to complete it.
또한, 상기 미분은 50 내지 70Mesh이고, 상기 거친분은 10 내지 30Mesh크기의 입자인 것을 특징으로 한다.In addition, the fine powder is 50 to 70 mesh, and the coarse powder is characterized in that it is 10 to 30 mesh size particles.
또한, 상기 (b) 단계는, 280 내지 340℃의 온도에서 30 내지 50분동안 로스팅하는 것을 특징으로 한다.In addition, the step (b) is characterized in that roasting for 30 to 50 minutes at a temperature of 280 to 340 ℃.
또한, 상기 (e)단계 이후에, 부가제를 첨가하는 단계를 더 포함할 수 있다.In addition, after the step (e), it may further include the step of adding an additive.
또한, 상기 부가제는, 레몬, 오렌지, 천혜향, 라임, 깔라만시, 탱자 중 하나이상의 부가재료를 슬라이스하는 슬라이스단계; 상기 슬라이스된 부가재료를 동결건조하는 건조단계 및 건조된 부가재료를 분말화하는 분말화단계로 제조되는 것을 특징으로 한다.In addition, the additive, a slice step of slicing one or more additives of lemon, orange, cheonhyehyang, lime, calabash, Tangja; It characterized in that it is manufactured in a drying step of freeze-drying the sliced additive and a powdering step of pulverizing the dried additive.
또한, 상기 (e)단계 이후에, 시금치 분말을 혼합하는 단계를 더 포함할 수 있다.In addition, after the step (e), it may further include the step of mixing the spinach powder.
또한, 상기 시금치 분말은, 시금치를 일정 크기로 썰어 준비하는 절단단계; 양배추를 분쇄기로 분쇄하여 양배추 즙을 제조하는 단계; 양배추 즙에 시금치를 침지하는 침지단계; 침지시킨 시금치를 양배추 즙으로부터 걸러내어 동결건조하는 건조단계 및 건조된 시금치를 분말화하는 분말화단계로 제조되는 것을 특징으로 한다.In addition, the spinach powder, cutting step of preparing a spinach cut to a certain size; Preparing cabbage juice by crushing the cabbage with a grinder; An immersion step of immersing spinach in cabbage juice; It is characterized in that it is prepared in a drying step of filtering the immersed spinach from cabbage juice and freeze-drying and a powdering step of pulverizing the dried spinach.
본 발명의 실시예에 따른 로스팅된 작두콩 분말이 적용되는 무 카페인 캡슐 제조방법은 무 카페인으로 임산부, 카페인 중독에 취약한 소비자들이 커피 대용으로 섭취할 수 있다.The method for manufacturing a caffeine-free capsule to which roasted red bean powder according to an embodiment of the present invention is applied is caffeine-free and can be consumed as a substitute for coffee by pregnant women and consumers vulnerable to caffeine poisoning.
또한, 이소플라본, 항산화활성 성분 함량이 높다.In addition, the content of isoflavones and antioxidant activity is high.
또한, 캡슐화되어 편리하게 섭취할 수 있다.In addition, it is encapsulated and can be consumed conveniently.
도 1은 본 발명의 실시예에 따른 로스팅된 작두콩 분말이 적용되는 무 카페인 캡슐 제조방법을 나열한 흐름도이다.
도 2는 본 발명의 로스팅된 작두콩 분말 지표성분 분석을 위해 UV260nm에서 진행하여 얻은 크로마토그램 이다.
도 3은 본 발명의 로스팅된 작두콩 분말 발암물질 검출에 대한 시험성적서이다.1 is a flow chart listing a method for manufacturing a caffeine-free capsule to which roasted peanut powder is applied according to an embodiment of the present invention.
Figure 2 is a chromatogram obtained by proceeding at UV260nm for the analysis of the roasted peanut powder indicator component of the present invention.
Figure 3 is a test report for the roasted pea beans carcinogen detection of the present invention.
이하, 도면을 참조한 본 발명의 설명은 특정한 실시 형태에 대해 한정되지 않으며, 다양한 변환을 가할 수 있고 여러 가지 실시예를 가질 수 있다. 또한, 이하에서 설명하는 내용은 본 발명의 사상 및 기술 범위에 포함되는 모든 변환, 균등물 내지 대체물을 포함하는 것으로 이해되어야 한다.Hereinafter, the description of the present invention with reference to the drawings is not limited to a specific embodiment, and various conversions may be applied and various embodiments may be provided. In addition, it should be understood that the contents described below include all transformations, equivalents, and substitutes included in the spirit and scope of the present invention.
이하의 설명에서 제1, 제2 등의 용어는 다양한 구성요소들을 설명하는데 사용되는 용어로서, 그 자체에 의미가 한정되지 아니하며, 하나의 구성요소를 다른 구성요소로부터 구별하는 목적으로만 사용된다.In the following description, terms such as first and second are terms used to describe various components, and are not limited in meaning to themselves, and are used only to distinguish one component from other components.
본 명세서 전체에 걸쳐 사용되는 동일한 참조번호는 동일한 구성요소를 나타낸다.The same reference numerals used throughout this specification denote the same components.
본 발명에서 사용되는 단수의 표현은 문맥상 명백하게 다르게 뜻하지 않는 한, 복수의 표현을 포함한다. 또한, 이하에서 기재되는 "포함하다", "구비하다" 또는 "가지다" 등의 용어는 명세서상에 기재된 특징, 숫자, 단계, 동작, 구성요소, 부품 또는 이들을 조합한 것이 존재함을 지정하려는 것으로 해석되어야 하며, 하나 또는 그 이상의 다른 특징들이나, 숫자, 단계, 동작, 구성요소, 부품 또는 이들을 조합한 것들의 존재 또는 부가 가능성을 미리 배제하지 않는 것으로 이해되어야 한다.The singular expression used in the present invention includes the plural expression unless the context clearly indicates otherwise. In addition, terms such as “include”, “have” or “have” described below are intended to designate the existence of features, numbers, steps, operations, components, parts, or combinations thereof described in the specification. It should be interpreted and understood to not preclude the existence or addition possibility of one or more other features, numbers, steps, actions, components, parts or combinations thereof.
다르게 정의되지 않는 한, 기술적이거나 과학적인 용어를 포함해서 여기서 사용되는 모든 용어들은 본 발명이 속하는 기술 분야에서 통상의 지식을 가진 자에 의해 일반적으로 이해되는 것과 동일한 의미를 갖고 있다. 일반적으로 사용되는 사전에 정의되어 있는 것과 같은 용어들은 관련 기술의 문맥 상 갖는 의미와 일치하는 의미를 갖는 것으로 해석되어야 하며, 본 출원에서 명백하게 정의하지 않는 한, 이상적이거나 과도하게 형식적인 의미로 해석되지 않는다.Unless defined otherwise, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by a person skilled in the art to which the present invention pertains. Terms such as those defined in a commonly used dictionary should be interpreted as having meanings consistent with meanings in the context of related technologies, and should not be interpreted as ideal or excessively formal meanings unless explicitly defined in the present application. Does not.
또한, 첨부 도면을 참조하여 설명함에 있어, 도면 부호에 관계없이 동일한 구성 요소는 동일한 참조부호를 부여하고 이에 대한 중복되는 설명은 생략하기로 한다. 본 발명을 설명함에 있어서 관련된 공지 기술에 대한 구체적인 설명이 본 발명의 요지를 불필요하게 흐릴 수 있다고 판단되는 경우 그 상세한 설명을 생략한다.In addition, in the description with reference to the accompanying drawings, the same reference numerals are assigned to the same components regardless of reference numerals, and redundant descriptions thereof will be omitted. In the description of the present invention, when it is determined that the detailed description of the related known technology may unnecessarily obscure the subject matter of the present invention, the detailed description will be omitted.
본 발명은 작두콩을 로스팅하여 무 카페인 음료를 제공하기 위해 커피 추출기에 적용되는 캡슐형태로 제조되는 것으로써, 카페인과 발암물질에 취약한 어린이나, 임산부 등이 만족할만한 음료의 맛, 기호도 및 활용도를 향상시킨 무 카페인 음료 제조방법에 관한 것이며, 캡슐에 넣어 추출할 수 있어 편리함도 제공될 수 있다.The present invention is manufactured in the form of a capsule applied to a coffee extractor to provide a caffeine-free beverage by roasting small beans, and improves the taste, preference, and utilization of beverages satisfactory for children and pregnant women vulnerable to caffeine and carcinogens. It relates to a method of manufacturing a non-caffeine-free drink, and can be provided in a capsule for convenience.
이하, 본 발명의 실시예를 첨부한 도 1 내지 3을 참조하여 상세히 설명하기로 한다.Hereinafter, embodiments of the present invention will be described in detail with reference to FIGS. 1 to 3.
먼저, 도 1을 참조하면, 본 발명의 실시예에 따른 로스팅된 작두콩 분말이 적용되는 무 카페인 캡슐 제조방법은 작두콩을 준비하는 재료준비단계(S10), 작두콩을 로스팅하는 로스팅단계(S20), 로스팅된 작두콩을 1차로 롤밀을 이용해 분쇄하여 거친분을 얻는 1차분쇄단계(S30), 상기 거친분 일부를 2차로 디스크밀을 이용해 분쇄하여 미분을 얻는 2차분쇄단계(S40), 미분과 거친분을 2~4:8~6 중량 비율로 혼합하는 분말혼합단계(S50), 혼합된 분말을 커피 추출기에 적용되는 캡슐에 넣어 완성하는 완성단계(S60)를 포함할 수 있다.First, referring to FIG. 1, the method for preparing a caffeine-free capsule to which roasted peanut powder according to an embodiment of the present invention is applied is a material preparation step (S10) for preparing peanuts, a roasting step (S20) of roasting peanuts, roasting The first crushing step (S30) to obtain a coarse powder by crushing the ground beans first using a roll mill, and the second crushing step to obtain a fine powder by crushing a part of the coarse powder with a disk mill (S40), fine powder and coarse powder It may include a powder mixing step (S50) for mixing in a weight ratio of 2 to 4:4:6, and a completion step (S60) for adding the mixed powder to a capsule applied to a coffee extractor.
구체적으로, S10단계는 작두콩을 준비하는 재료준비단계이다.Specifically, step S10 is a material preparation step for preparing small beans.
작두콩은 고려 황실에서부터 식품으로 이용되어왔으며, 비염과 같은 지질환에도 효능이 있고, 차 형태로 대중화되었다.Pea beans have been used as food since the Imperial Family of Korea, and are also effective in paper diseases such as rhinitis and popularized as tea.
또한, S10단계에서는 작두콩에 붙은 이물질을 제거하여 세척하는 단계가 포함되며, 2 내지 3번 세척하고, 3번을 초과하여 세척할 경우에는 필요한 영양분까지 빠져나갈 수 있어 2 내지 3번 정도만 세척하는 것이 바람직하다.In addition, the step S10 includes the step of washing by removing the foreign matter attached to the small beans, and when washing 2 to 3 times, and washing more than 3 times, it may escape to the necessary nutrients, so washing only about 2 to 3 times desirable.
S20단계는 작두콩을 로스팅하는 로스팅단계이며, 280 내지 340℃의 온도에서 30 내지 50분동안 로스팅할 수 있다.Step S20 is a roasting step of roasting small beans, and can be roasted at a temperature of 280 to 340°C for 30 to 50 minutes.
이때, 로스팅기기는 전기볶음솥을 활용할 수 있는데, 전기볶음솥을 활용하면 칼날의 회전속도를 자유롭게 조절할 수 있고, 곡물온도를 식품에 맞게 조절할 수 있으며, 설정된 온도를 유지하면서 볶기 때문에 타지않고 볶을 수 있다.At this time, the roasting machine can use an electric stir-fry, and if you use an electric stir-fry, you can freely adjust the rotation speed of the blade, adjust the grain temperature to fit the food, and stir fry while maintaining the set temperature. have.
또한, 외부환경에 노출이 덜 되기 때문에 위생적으로 로스팅을 진행할 수 있다.In addition, since it is less exposed to the external environment, it is possible to perform roasting hygienically.
이때, 280℃ 미만의 온도로 30분 미만으로 로스팅을 진행할 경우 이소플라본, 항산화(플라보노이드)활성 성분 함유량이 적어지고, 340℃를 초과하는 온도로 50분 초과하여 로스팅이 진행하면 이소플라본, 항산화(플라보노이드)활성 성분 함유량이 적어져 기능성이 떨어지게 되는 문제가 있다.At this time, if the roasting is performed at a temperature of less than 280°C for less than 30 minutes, the content of isoflavones and antioxidant (flavonoid) active ingredients decreases, and when the roasting proceeds for more than 50 minutes at a temperature exceeding 340°C, isoflavones and antioxidants ( Flavonoids) There is a problem in that the content of the active ingredient is reduced and the functionality is deteriorated.
따라서, 상기 이소플라본, 항산화(플라보노이드)활성 성분을 가장 적합하게 함유시키기 위해서는 320℃의 온도에서 40분간 로스팅을 진행하는 것이 바람직하다.Therefore, in order to most suitably contain the isoflavone and the antioxidant (flavonoid) active ingredient, it is preferable to perform roasting at a temperature of 320°C for 40 minutes.
S30단계는 로스팅된 작두콩을 1차로 롤밀을 이용해 분쇄하여 거친분을 얻는 1차분쇄단계이다.Step S30 is a primary grinding step in which the roasted peas are first crushed using a roll mill to obtain coarse powder.
이때, 롤밀은 2개의 원통형 롤이 일정한 간격을 두고 서로 반대 방향으로 회전하면서 분쇄하는 기기로써 롤의 회전 속도가 같은 경우도 있고 회전 속도를 달리하여 분쇄효율을 높인 경우도 있다.At this time, the roll mill is a device in which two cylindrical rolls are crushed while rotating in opposite directions at regular intervals. In some cases, the roll rotation speed may be the same, or the rotation speed may be varied to increase the grinding efficiency.
본 발명에서는 거친분을 얻기 위한 것이므로 롤 표면에 골이 있는 것을 사용한다.In the present invention, since it is intended to obtain a coarse powder, one having a bone on the roll surface is used.
S40단계는 상기 S30단계에서 얻은 거친분 일부를 2차로 디스크밀을 이용해 분쇄하여 미분을 얻는 2차분쇄단계이다.Step S40 is a second pulverizing step in which a part of the coarse powder obtained in step S30 is pulverized using a disk mill to obtain fine powder.
이때, 디스크밀은 디스크 간격을 조정하여 입자의 크기를 조절하여 곱게 분쇄할 수 있는 기기로써 곡물류를 분쇄하는 데 있어서 가장 적합한 형태를 가진다.At this time, the disc mill is a device that can finely grind by adjusting the size of the particles by adjusting the disc spacing, and has the most suitable shape for crushing grains.
본 발명에서는 거친분 일부를 2차로 디스크밀을 이용해 분쇄함으로써 미분을 얻을 수 있다.In the present invention, a fine powder can be obtained by pulverizing a part of the coarse powder using a disc mill.
미분은 50 내지 70Mesh이고, 상기 거친분은 10 내지 30Mesh크기의 입자일 수 있는데, 추출할 때 뭉치지 않고 추출될 수 있는 가장 적합한 입자크기는 각각 60Mesh, 20Mesh이다.The fine powder may be 50 to 70 mesh, and the coarse powder may be 10 to 30 mesh size particles. When extracting, the most suitable particle size that can be extracted without clumping is 60 mesh and 20 mesh, respectively.
S50단계는 미분과 거친분을 2~4:8~6 중량 비율로 혼합하는 분말혼합단계로써, 추출 시 안정적으로 추출될 수 있는 혼합 비율을 나타낸다.The S50 step is a powder mixing step in which the fine powder and the coarse powder are mixed in a weight ratio of 2 to 4:8 to 6, indicating a mixing ratio that can be stably extracted during extraction.
즉, 상기 미분 : 거친분의 비율이 2~4:8~6 중량 비율일 때, 미분 함량이 보다 적으면 맛의 풍미를 잃고, 미분 함량 보다 많으면 커피 추출기에서 추출이 이루어 지지 않게 되는 문제가 있으므로 가장 좋은 혼합 비율은 3:7 중량 비율일 수 있다.That is, when the ratio of the fine powder: coarse powder is 2 to 4:8 to 6 weight ratio, if the powder content is less, the flavor is lost, and if the powder content is more than the powder content, there is a problem that extraction is not performed in the coffee extractor. The best mixing ratio may be 3:7 weight ratio.
S60단계는 혼합된 분말을 커피 추출기에 적용되는 캡슐에 넣어 완성하는 완성단계이다.Step S60 is a completion step of putting the mixed powder into a capsule applied to a coffee extractor.
상기의 캡슐은 상용화된 네스카페용 커피 추출기에 적용되는 캡슐을 말하며, 커피 분말 대신에 본 발명의 작두콩 분말이 캡슐에 적용되어 추출될 수 있다.The capsule refers to a capsule that is applied to a commercial coffee extractor for Nescafe, and instead of coffee powder, the coffee bean powder of the present invention can be applied to the capsule and extracted.
즉, 간편하게 캡슐화된 본 발명의 작두콩 분말을 누구나 쉽게 추출하여 식음할 수 있다.That is, anyone can easily extract and drink the encapsulated pea bean powder of the present invention with ease.
다음으로, 본 발명의 로스팅된 작두콩 분말이 적용되는 무 카페인 캡슐 제조방법은 상기 S50단계 이후에, 부가제를 첨가하는 단계를 더 포함할 수 있다.Next, the method for preparing a caffeine-free capsule to which the roasted red bean powder of the present invention is applied may further include adding an additive after the step S50.
상기 부가제는, 레몬, 오렌지, 천혜향, 라임, 깔라만시, 탱자 중 하나이상의 부가재료를 슬라이스하는 슬라이스단계, 상기 슬라이스된 부가재료를 동결건조하는 건조단계 및 건조된 부가재료를 분말화하는 분말화단계로 제조될 수 있다.The additive is a slice step of slicing one or more of the additives of lemon, orange, chunhyeyang, lime, calabash, tanja, a drying step of freeze-drying the sliced additives, and a powder to powder the dried additives It can be produced in a chemical stage.
구체적으로 부가제는 작두콩에 부족한 비타민 함량을 추가하는 역할을 하는 것으로 피부노화방지, 피부미백효과, 다이어트효과를 줄 수 있다.Specifically, the additives serve to add the insufficient vitamin content to the small beans, which can prevent skin aging, skin whitening effect, and diet effect.
부가재료인 레몬, 오렌지, 천혜향, 라임, 깔라만시, 탱자 중 하나이상을 선택하여 슬라이스하는 단계는 껍질 또는 꼭지부분을 슬라이스하는 것이다.The step of selecting and slicing one or more of lemon, orange, cheonhyehyang, lime, kalamansi, and tanza, which are additional ingredients, is to slice the peel or the top.
즉, 껍질과 꼭지부분에는 과즙 부분보다 영양분이 다량 함유되어 있고, 냄새 제거에도 효과적이여서 로스팅된 작두콩으로부터 나오는 텁텁한 맛을 제거해주여 입안을 상쾌하게 만들어 줄 수 있다.That is, the skin and the top portion contain more nutrients than the juice portion, and it is also effective in removing odor, so it can make the mouth refreshed by removing the stubborn taste from roasted peas.
또한, 방부효과도 있어 유효기간을 연장하는 효과도 있다.In addition, there is also an antiseptic effect, which also extends the effective period.
슬라이스된 부가재료를 동결건조하는 단계는 상기 단계에서 슬라이스된 껍질 또는 꼭지부분의 수분을 제거하는 것으로 분말화되기 위해서는 필요한 과정이고, 고온건조보다는 동결건조시키는 것이 영양 손실을 방지하는 데 효과적이기 때문이다.The step of freeze-drying the sliced additive is a process required to be powdered by removing the moisture of the sliced skin or apex in the above step, and it is because freeze-drying rather than high-temperature drying is effective in preventing nutrition loss. .
상기에서 건조된 부가재료를 분말화하는 단계는 상기 S30 내지 S50단계에서와 같이 롤밀을 이용해 1차분쇄하여 거친분을 얻고, 디스크밀로 일부 거친분을 2차분쇄하여 미분을 얻은 후, 미분:거친분을 3:7중량 비율로 혼합하여 상기 S50단계에서 혼합된 작두콩 분말에 추가로 첨가하여 S60단계를 진행하여 캡슐화시킬 수 있다.In the step of pulverizing the dried additive material in the above step, as shown in steps S30 to S50, the first pulverization is performed using a roll mill to obtain a coarse powder, and a second coarse powder is used to secondly pulverize to obtain a fine powder. Minutes can be encapsulated by mixing at a weight ratio of 3:7 and further adding to the pea powder mixed in step S50 to proceed to step S60.
상기 미분:거친분 중량 비율은 상기 작두콩 분말 중량 비율에 대한 효과가 동일하므로 구체적인 설명은 생략하도록 한다.The fine powder: coarse powder weight ratio has the same effect on the small bean powder weight ratio, so a detailed description thereof will be omitted.
이와 같이 제조된 부가제는 제조된 작두콩 분말 전체 중량에 대하여, 5 내지 8 중량부가 혼합될 수 있다. 이때, 부가제가 5중량부 미만일 경우 부가제의 효과가 미미하고, 8중량부를 초과할 경우 작두콩 분말의 신맛이 강해져 음료 본연의 맛을 해칠 수 있다.The additive prepared as described above may be mixed in an amount of 5 to 8 parts by weight based on the total weight of the prepared pea bean powder. At this time, if the additive is less than 5 parts by weight, the effect of the additive is negligible, and when it exceeds 8 parts by weight, the sour taste of the pea bean powder is strong, which may impair the natural taste of the beverage.
다음으로, 본 발명의 로스팅된 작두콩 분말이 적용되는 무 카페인 캡슐 제조방법은 상기 S50단계 이후에, 시금치 분말을 혼합하는 단계를 더 포함할 수 있다.Next, the caffeine-free capsule manufacturing method to which the roasted peanut powder of the present invention is applied may further include mixing spinach powder after the step S50.
상기 시금치 분말은 시금치를 일정 크기로 썰어 준비하는 절단단계, 양배추를 분쇄기로 분쇄하여 양배추 즙을 제조하는 단계, 양배추 즙에 시금치를 침지하는 침지단계, 침지시킨 시금치를 양배추 즙으로부터 걸러내어 동결건조하는 건조단계 및 건조된 시금치를 분말화하는 분말화단계로 제조될 수 있다.The spinach powder is prepared by cutting spinach to a certain size, preparing cabbage juice by crushing cabbage with a grinder, immersing the spinach in cabbage juice, filtering the immersed spinach from cabbage juice and freeze-drying It may be prepared by a drying step and a powdering step to powder the dried spinach.
구체적으로 시금치 분말은 카페인 섭취에 민감한 임신 중기(4 내지 7개월)에 접어든 임산부에게 좋은 음식인 시금치와 양배추를 이용한 것이다.Specifically, spinach powder is made of spinach and cabbage, which are good food for pregnant women in the middle of pregnancy (4 to 7 months), sensitive to caffeine intake.
시금치의 경우 산모의 튼살을 탄력있게 하며, 뼈를 튼튼하게 해주는 역할을 하고, 엽산 권장섭취량을 충족시켜준다.In the case of spinach, it stretches the stretch marks of the mother, strengthens the bones, and fulfills the recommended folic acid intake.
또한, 양배추는 칼슘과 인이 풍부한 음식으로 태아의 세포 조직 형성을 도와 태아가 뱃속에서 건강하게 자랄 수 있도록 한다.In addition, cabbage is a food rich in calcium and phosphorus, which helps the cell formation of the fetus so that the fetus can grow healthy in the stomach.
시금치를 일정 크기로 썰어 준비하는 절단단계는 시금치에 이하 단계에서 제조되는 양배추 즙이 스며들 수 있도록 하기 위해 절단하는 단계이다.The cutting step of preparing the spinach to a certain size is a step of cutting the spinach to allow the cabbage juice prepared in the following steps to permeate.
즉, 시금치 영양분에 양배추의 영양분이 합쳐지게 될 수 있도록 하기 위함이다.That is, so that the nutrients of cabbage can be combined with the nutrients of spinach.
양배추를 분쇄기로 분쇄하여 양배추 즙을 제조하는 단계는 양배추를 겹겹이 세척하고 꼭지와 이어진 심지부분을 제거하여 분쇄가 용이하도록 절단한 후 분쇄기에 넣고 분쇄하여 양배추 즙을 제조할 수 있다.In the step of preparing cabbage juice by crushing the cabbage with a pulverizer, cabbage cabbage may be prepared by washing the cabbage layer by layer and removing the wick and the connecting wick to facilitate crushing, and then crushing the cabbage.
그 다음에 상기 절단하여 준비해둔 시금치를 양배추 즙에 침지시켜 양배추의 영양분이 충분히 시금치에 스며들도록 하며, 거름망을 이용해 양배추 즙으로부터 시금치를 다시 걸러내어 동결건조 시킨 후에 분말화 시켜 시금치 분말을 제조한다.Then, the spinach prepared by cutting is immersed in the cabbage juice so that the nutrients of the cabbage are sufficiently absorbed in the spinach, and the spinach powder is prepared by filtering the spinach again from the cabbage juice using a strainer and lyophilizing the powder.
이때, 동결건조를 진행함으로써 영양분의 파괴를 최소화시킬 수 있다.At this time, the destruction of nutrients can be minimized by performing lyophilization.
상기에서 건조된 시금치를 분말화하는 단계는 상기 S30 내지 S50단계에서와 같이 롤밀을 이용해 1차분쇄하여 거친분을 얻고, 디스크밀로 일부 거친분을 2차분쇄하여 미분을 얻은 후, 미분:거친분을 3:7중량 비율로 혼합하여 상기 S50단계에서 혼합된 작두콩 분말에 추가로 첨가하여 S60단계를 진행하여 캡슐화시킬 수 있다.The step of pulverizing the dried spinach in the step is to obtain a fine powder by primary grinding using a roll mill, as in the steps S30 to S50, and to obtain a fine powder by secondly grinding some coarse powder with a disc mill. It can be encapsulated by mixing in a 3:7 weight ratio and further added to the small bean powder mixed in step S50 to proceed to step S60.
상기 미분:거친분 중량 비율은 상기 작두콩 분말 중량 비율에 대한 효과가 동일하므로 구체적인 설명은 생략하도록 한다.The fine powder: coarse powder weight ratio has the same effect on the small bean powder weight ratio, so a detailed description thereof will be omitted.
이와 같이 제조된 시금치 분말은 제조된 작두콩 분말 전체 중량에 대하여, 5 내지 8 중량부가 혼합될 수 있다. 이때, 시금치 분말이 5중량부 미만일 경우 시금치 분말의 효과가 미미하고, 8중량부를 초과할 경우 작두콩 분말의 색이 너무 진해지고 음료 본연의 맛을 해칠 수 있다.The spinach powder prepared as described above may be mixed in an amount of 5 to 8 parts by weight based on the total weight of the prepared pea bean powder. At this time, if the spinach powder is less than 5 parts by weight, the effect of spinach powder is insignificant, and if it exceeds 8 parts by weight, the color of peanut powder becomes too dark and the taste of the beverage may be impaired.
도 3은 로스팅 시 발생하는 발암물질(벤조피렌)에 관한 시험을 공인시험기관에 의뢰하여 진행한 시험성적서로 본 발명의 로스팅된 작두콩 분말에서는 검출되지 않아 임산부, 어린이 등 발암물질에 취약한 사람이 섭취하기에 안전한 것을 알 수 있다.FIG. 3 is a test report conducted by an accredited testing institute for a test for carcinogens (benzopyrene) generated during roasting, and is not detected in roasted pea beans of the present invention, so that a person vulnerable to carcinogens such as pregnant women and children ingests You can see that it is safe.
이하, 하기의 다수의 실험 예를 통하여 상기에서 제시된 재료 및 최적배합비율을 입증하기로 한다.Hereinafter, the above-described materials and the optimum mixing ratio will be demonstrated through a number of experimental examples.
이하, 실시되는 실험예들은 이해를 돕기 위하여 제시되는 것으로서, 본 발명을 예시하는 것일 뿐 본 발명의 권리범위가 하기 실험 예들에 한정되는 것은 아니다.Hereinafter, the experimental examples to be carried out are presented to aid understanding, and are merely illustrative of the present invention, and the scope of the present invention is not limited to the following experimental examples.
[[ 실험예Experimental Example 1] One] 로스팅Roasting 온도 및 시간에 따른 작두콩 분말의 이소플라본 검출 Isoflavone detection of peanut powder according to temperature and time
본 실험에서는 로스팅 온도 및 시간에 따른 작두콩 분말의 이소플라본 검출 검사를 통해 작두콩의 최적 로스팅 온도 및 시간을 도출하기 위해 하기와 같이 실험을 진행하였다.In this experiment, experiments were conducted as follows to derive the optimum roasting temperature and time of peanuts through an isoflavone detection test of peanut powder according to roasting temperature and time.
작두콩을 280℃, 300℃, 320℃, 340℃에서 40분 동안 전기볶음솥을 이용해 로스팅을 하고, 각각 분말화 하였으며, 이와 같은 시료 정보와 로스팅 조건은 각각 하기 표 1, 표 2와 같으며, 건강기능식품공전의 대두이소플라본(제1법) 분석방법에 의거하여 분석한 분석 결과는 하기 표 3 및 도 2와 같이 나타난다. 참고로, n.d : not detected(불검출).The roasted peas were roasted at 280°C, 300°C, 320°C, and 340°C for 40 minutes using an electric roaster, and powdered, respectively. Sample information and roasting conditions are as shown in Tables 1 and 2, respectively. The analysis results based on the soybean isoflavone (1st method) analysis method of the health functional food industry are shown in Table 3 and FIG. 2 below. For reference, n.d: not detected.
(℃)Roasting temperature
(℃)
상기 표 3 및 도 2에 도시된 바와 같이 작두콩은 320℃의 온도에서 40분 동안 로스팅하 였을 때가 가장 이소플라본 성분이 다량으로 검출된 것을 확인할 수 있었다.As shown in Table 3 and Figure 2, when the pea was roasted at a temperature of 320° C. for 40 minutes, it was confirmed that the most isoflavone component was detected in large quantities.
[[ 실험예Experimental Example 2] 2] 로스팅Roasting 온도 및 시간에 따른 작두콩 분말의 항산화활성 성분 검출 Detection of antioxidant activity of peanut powder according to temperature and time
본 실험에서는 로스팅 온도 및 시간에 따른 작두콩 분말의 항산화할성 검출 검사를 통해 작두콩의 최적 로스팅 온도 및 시간을 도출하기 위해 하기와 같이 실험을 진행하였다.In this experiment, the experiment was conducted as follows to derive the optimum roasting temperature and time of peanuts through an antioxidant antioxidant detection test of peanut powder according to roasting temperature and time.
작두콩을 280℃, 300℃, 320℃, 340℃에서 40분 동안 로스팅을 하고, 각각 분말화 하였으며, 이와 같은 시료 정보와 로스팅 조간은 각각 하기 표 1, 표2와 같으며, 환류 추출기를 이용하여 80℃에서 3시간동안 추출한 작두콩 추출물을 여과한 후 동결건조하여 1mg/mL 농도로 실험 검액으로 사용하여 항산화활성 및 성분 평가(DPPH, ABTS, Polyphenol, Flavonoid)를 진행하였다.Pea beans were roasted at 280°C, 300°C, 320°C, and 340°C for 40 minutes, and powdered, respectively. Sample information and roasting intervals are as shown in Tables 1 and 2 below, respectively, using a reflux extractor. The pea extract extracted at 80° C. for 3 hours was filtered and lyophilized to evaluate the antioxidant activity and components (DPPH, ABTS, Polyphenol, Flavonoid) using 1mg/mL concentration as the experimental sample.
실험 결과는 하기 표 4 내지 표 7과 같이 나타난다.The experimental results are shown in Tables 4 to 7 below.
상기 표 4 내지 표 7에 도시된 바와 같이 작두콩은 320℃의 온도에서 40분 동안 로스팅 하였을 때가 가장 항산화활성 성분이 다량으로 검출된 것을 확인할 수 있었다.As shown in Tables 4 to 7, it was confirmed that peanuts were detected in large amounts when roasted for 40 minutes at a temperature of 320°C.
[[ 실험예Experimental Example 3] 작두콩 분말이 적용된 무 카페인 캡슐 관능검사 3] Sensory test of caffeine-free capsules with peanut powder
본 실험에서는 작두콩 분말이 적용된 무 카페인 캡슐의 관능검사를 통해 작두콩의 최적 로스팅 온도 및 시간을 도출하기 위해 하기와 같이 실험을 진행하였다.In this experiment, experiments were conducted as follows to derive the optimum roasting temperature and time of peanuts through sensory testing of caffeine-free capsules to which peanut powder is applied.
상기와 같이 제조된 작두콩 분말이 적용된 무 카페인 캡슐을 상용화된 네스카페 커피 추출기로 에스프레소 상태로 추출한 음료를 훈련된 전문 관능검사 요원(2년 이상 관능검사 경험을 지닌 50명[남자 25명, 여자 25명])중 미각이 상대적으로 우수한 30명을 선발하여 전체적인 맛, 향, 선호도로 나누어 정량적 묘사분석(Quantitative Descriptive Analysis: QDA)을 하였다. 관능검사는 5점 측정법(1:매우 나쁨, 2:나쁨, 3:보통, 4:좋음, 5:매우 좋음)으로 실시하였다. 실시한 결과는 하기의 표 8에 나타내었다.Professional sensory test personnel trained on beverages extracted with espresso using a commercially available Nescafe coffee extractor of caffeine-free capsules to which pea beans powder prepared as described above was applied (50 men with 25 years of sensory testing experience (25 men, 25 women) ]) Among them, 30 people with relatively good taste were selected and divided into overall taste, aroma, and preference for quantitative descriptive analysis (QDA). The sensory test was performed by a 5-point measurement method (1: very bad, 2: bad, 3: moderate, 4: good, 5: very good). The results are shown in Table 8 below.
상기 표 8에 도시된 바와 같이 작두콩은 320℃의 온도에서 40분 동안 로스팅 하였을 때가 가장 맛, 향, 선호도에서 높은 점수를 나타내고 있는 것을 확인하였다.As shown in Table 8, when peanuts were roasted for 40 minutes at a temperature of 320° C., it was confirmed that they exhibited the highest scores in taste, flavor, and preference.
[[ 실험예Experimental Example 4] 4] 부가제를Additives 더 첨가한 적용된 무 카페인 캡슐 관능검사 Sensory test for added caffeine-free capsules
본 실험에서는 로스팅된 작두콩 분말에 부가제(작두콩 전체 중량에 대하여, 5 중량부)을 혼합하여 실시예 및 비교예를 제조하였고, 실험예 및 비교예의 관능검사를 실시하였다.In this experiment, an additive and an additive (5 parts by weight based on the total weight of the peas) were mixed with the roasted peas powder to prepare examples and comparative examples, and sensory tests of the experiments and comparative examples were performed.
실시예는 부가재료인 레몬, 오렌지, 천혜향의 껍질을 슬라이스하고, 상기 슬라이스된 부가재료를 동결건조한 후, 롤밀을 통해 1차분쇄하여 거친분을 제조하고, 제조된 거친분 일부를 디스크밀을 이용해 2차분쇄하여 미분을 제조한 후, 미분:거친분을 3:7 중량 비율로 혼합한 부가제를 작두콩 분말에 혼합하였다.The embodiment slices the peels of lemon, orange, and scent, which are additives, and freeze-dried the sliced additives, and then pulverizes them through a roll mill to prepare coarse powder, and uses some of the coarse powder to make a disc mill. After the second pulverization to prepare a fine powder, a mixture of fine powder and coarse powder in a 3:7 weight ratio was mixed with the pea powder.
비교예는 부가재료인 레몬을 슬라이스하고, 상기 슬라이스된 부가재료를 고온건조한 후, 분쇄기를 이용해 분쇄하여 제조되는 부가제를 작두콩 분말에 혼합하였다. In the comparative example, the lemon as an additive material was sliced, and the sliced additive material was dried at high temperature, and then, an additive prepared by pulverizing using a grinder was mixed with peanut powder.
상기 실시예 및 비교예를 상기 실험예3과 동일한 방법으로 관능검사를 실시하였다. 실시한 결과는 하기의 표 9에 나타내었다.The sensory test was conducted in the same manner as in Experimental Example 3 above. The results are shown in Table 9 below.
상기 표 9에서 볼 수 있듯이, 실시예가 비교예보다 모든 항목에서 높은 점수를 나타내고 있는 것을 확인하였다.또한, 비교예는 텁텁한 맛을 제거하지 못하였고, 부가제의 비타민 성분이 파괴되어 선호도가 떨어진 것을 확인할 수 있다.As can be seen in Table 9, it was confirmed that the Examples showed a higher score in all items than the Comparative Examples. In addition, the Comparative Examples did not remove the stubborn taste, and the vitamin components of the additives were destroyed and the preference was lowered. Can be confirmed.
[[ 실험예Experimental Example 5] 시금치 분말을 더 첨가한 적용된 무 카페인 캡슐 관능검사 5] Sensory evaluation of applied caffeine-free capsules with the addition of spinach powder
본 실험에서는 로스팅된 작두콩 분말에 시금치 분말(작두콩 전체 중량에 대하여, 5 중량부)을 혼합하여 실시예 및 비교예를 제조하였고, 실험예 및 비교예의 관능검사를 실시하였다.In this experiment, roasted pea beans powder and spinach powder (relative to the total weight of pea beans, 5 parts by weight) were mixed to prepare Examples and Comparative Examples, and sensory tests of Experimental Examples and Comparative Examples were performed.
실시예는 시금치를 일정 크기로 썰어 준비하고, 양배추를 분쇄기로 분쇄하여 제조된 양배추 즙에 시금치를 침지하고, 침지시킨 시금치를 양배추 즙으로부터 걸러내어 동결건조한 후, 롤밀을 통해 1차분쇄하여 거친분을 제조하고, 제조된 거친분 일부를 디스크밀을 이용해 2차분쇄하여 미분을 제조한 후, 미분:거친분을 3:7 중량 비율로 혼합한 시금치 분말을 작두콩 분말에 혼합하였다.The example is prepared by cutting spinach to a certain size, immersing spinach in cabbage juice prepared by crushing cabbage with a grinder, filtering the immersed spinach from cabbage juice, lyophilizing it, and then pulverizing it through a primary mill through a roll mill. To prepare, and then to prepare a fine powder by secondary crushing a portion of the prepared coarse powder using a disc mill, the spinach powder mixed with the fine powder:coarse powder at a 3:7 weight ratio was mixed with the small bean powder.
비교예는 시금치를 절단하고, 고온건조한 후, 분쇄기를 이용해 분쇄하여 제조되는 시금치 분말을 작두콩 분말에 혼합하였다.In the comparative example, spinach was cut, dried at a high temperature, and then pulverized using a pulverizer to mix spinach powder, which was prepared with peanut powder.
상기 실시예 및 비교예를 상기 실험예3과 동일한 방법으로 관능검사를 실시하였으나, 실험자는 전문 관능검사 요원이 아닌 임신 중기(5개월)에 접어든 임산부로 교체되어 진행되었으며, 선호도 대신 엽산 권장섭취량 만족 여부와, 태아 성장 속도 증가 여부로 교체하였다.Although the sensory test was carried out in the same manner as in
실시한 결과는 하기의 표 10에 나타내었다. The results are shown in Table 10 below.
상기 표 10에서 볼 수 있듯이, 실시예가 비교예보다 모든 항목에서 높은 점수를 나타내고 있는 것을 확인하였다.또한, 비교예는 임산부의 엽산 권장섭취량을 충족시키지 못하였고, 양배추의 영양성분이 없어 태아의 성장 속도가 실시예보다 느린 것을 확인할 수 있다.As can be seen in Table 10, it was confirmed that the Examples show higher scores in all items than the Comparative Examples. In addition, the Comparative Examples did not meet the recommended folate intake of pregnant women, and there was no nutritional component of cabbage, so the fetal growth It can be seen that the speed is slower than the examples.
이상에서 본 발명은 기재된 특정한 실시형태 및 실시예에 대해서만 상세히 기술되었지만, 본 발명의 기술사상범위 내에서 다양한 변형 및 수정이 가능함은 당업자에게 명백한 것이며, 이러한 변형 및 수정이 첨부된 특허청구범위에 속함은 당연한 것이다.In the above, the present invention has been described in detail only with respect to the specific embodiments and examples described, but it is apparent to those skilled in the art that various modifications and modifications are possible within the technical scope of the present invention, and such modifications and modifications belong to the appended claims. Is natural.
Claims (7)
(b) 상기 작두콩을 로스팅하는 로스팅단계;
(c) 로스팅된 작두콩을 1차로 롤밀을 이용해 분쇄하여 거친분을 얻는 1차분쇄단계;
(d) 상기 거친분 일부를 2차로 디스크밀을 이용해 분쇄하여 미분을 얻는 2차분쇄단계;
(e) 상기 미분과 거친분을 2~4:8~6 중량 비율로 혼합하는 분말혼합단계 및
(f) 혼합된 분말을 커피 추출기에 적용되는 캡슐에 넣어 완성하는 완성단계를 포함하는 로스팅된 작두콩 분말이 적용되는 무 카페인 캡슐 제조방법.
(a) preparing material for preparing small beans;
(b) roasting the peas;
(c) a first crushing step of pulverizing roasted green beans using a roll mill to obtain coarse powder;
(d) a second pulverization step of pulverizing a part of the coarse powder using a disc mill to obtain a fine powder;
(e) a powder mixing step of mixing the fine powder and the coarse powder in a weight ratio of 2-4:8-6; and
(f) A method for producing a caffeine-free capsule to which roasted pea beans powder is applied, which includes a completion step of putting the mixed powder into a capsule applied to a coffee extractor to complete.
상기 미분은 50 내지 70Mesh이고, 상기 거친분은 10 내지 30Mesh크기의 입자인 것을 특징으로 하는 로스팅된 작두콩 분말이 적용되는 무 카페인 캡슐 제조방법.
According to claim 1,
The fine powder is 50 to 70 mesh, and the coarse powder is a method for producing a caffeine-free capsule to which roasted red bean powder is applied, characterized in that it is 10 to 30 mesh size particles.
상기 (b) 단계는,
280 내지 340℃의 온도에서 30 내지 50분동안 로스팅하는 것을 특징으로 하는 로스팅된 작두콩 분말이 적용되는 무 카페인 캡슐 제조방법.
According to claim 1,
Step (b) is,
A method for producing a caffeine-free capsule to which roasted pea beans powder is applied, characterized in that roasting is performed at a temperature of 280 to 340°C for 30 to 50 minutes.
상기 (e)단계 이후에,
부가제를 첨가하는 단계를 더 포함하는 로스팅된 작두콩 분말이 적용되는 무 카페인 캡슐 제조방법.
According to claim 1,
After step (e),
A method for preparing a caffeine-free capsule to which roasted peanut powder is applied, which further comprises adding an additive.
상기 부가제는,
레몬, 오렌지, 천혜향, 라임, 깔라만시, 탱자 중 하나이상의 부가재료를 슬라이스하는 슬라이스단계;
상기 슬라이스된 부가재료를 동결건조하는 건조단계 및
건조된 부가재료를 분말화하는 분말화단계로 제조되는 것을 특징으로 하는 로스팅된 작두콩 분말이 적용되는 무 카페인 캡슐 제조방법.
The method of claim 4,
The additive,
A slicing step of slicing one or more additional ingredients of lemon, orange, cheonhyehyang, lime, calabash, and tanza;
A drying step of freeze-drying the sliced additive and
A method for producing a caffeine-free capsule to which roasted peanut powder is applied, characterized in that it is prepared in a powdering step of pulverizing the dried additive.
상기 (e)단계 이후에,
시금치 분말을 혼합하는 단계를 더 포함하는 로스팅된 작두콩 분말이 적용되는 무 카페인 캡슐 제조방법.
According to claim 1,
After step (e),
A method of manufacturing a caffeine-free capsule to which roasted pea beans powder is further included, which further comprises mixing spinach powder.
상기 시금치 분말은,
시금치를 일정 크기로 썰어 준비하는 절단단계;
양배추를 분쇄기로 분쇄하여 양배추 즙을 제조하는 단계;
양배추 즙에 시금치를 침지하는 침지단계;
침지시킨 시금치를 양배추 즙으로부터 걸러내어 동결건조하는 건조단계 및
건조된 시금치를 분말화하는 분말화단계로 제조되는 것을 특징으로 하는 로스팅된 작두콩 분말이 적용되는 무 카페인 캡슐 제조방법.
The method of claim 6,
The spinach powder,
Cutting the spinach to a certain size to prepare;
Crushing cabbage with a grinder to produce cabbage juice;
An immersion step of immersing spinach in cabbage juice;
Drying step of filtering immersed spinach from cabbage juice and freeze-drying;
A method for producing a caffeine-free capsule to which roasted peanut powder is applied, characterized in that it is prepared in a powdering step of powdering the dried spinach.
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