KR101185213B1 - method for manufacturing Schizandra chinensis taffy made of the powder of Schizandra chinensis - Google Patents

Abstract

The present invention relates to a method capable of producing Schisandra chinensis using Schisandra chinensis powder. This manufacturing method comprises the steps of making Schisandra chinensis powder from raw Schisandra chinensis, making solid gang rape into liquid syrup, forming a liquid mixture containing 1 wt% of Schisandra chinensis powder and 100 wt% of liquid crush syrup into a predetermined mold, And cooling the molded liquid mixture to produce Schizandra syrup. Before the molding process, after mixing the Schisandra chinensis powder into the liquid syrup or mixing 40 wt% of Schisandra chinensis powder, 15 wt% gelatin, and 60 wt% syrup to make liquid Schisandra chinensis powder Instead of 1% by weight, 1% by weight of the liquid Schizandra jelly is mixed to form a liquid mixture.

According to the method of producing Schizandra chinensis using Schisandra chinensis powder according to the present invention, anyone of all ages can enjoy eating and help to improve blood circulation, thereby improving health.

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Description

Method for manufacturing Schizandra chinensis taffy made of the powder of Schizandra chinensis}

The present invention relates to a method for producing a syrup, and more particularly, to a method capable of producing a schizandra syrup using Schisandra chinensis powder.

Schizandra chinensis (ruprecht) is a Magnoliaceae plant that, in Oriental, treats its fruits as systemic weakness, mental and physical fatigue, bronchitis, bronchial asthma, nervous breakdown, hypotension, heart failure, malnutrition ulcers and wounds. It is used to improve eyesight, and is mainly processed and used as starch and schisandra using tea or summer vegetables and its pigments.

Detailed studies on the pharmacological activity of Schizandra chinensis have been actively conducted. Schisandra chinensis contains large amounts of organic acids and anthocyanin pigments. Ingredients are warm and delicious, nonpoisonous, gives erosion and healing, brightens the eyes, warms the head, strengthens the sound, adds the affection of the man, makes the flesh in the sound The fever is the first to soothe the poison and treat coughs and stomach. In the deep mountains, the stems are red, vines grow, the leaves are like ginkgo leaves, the flowers are yellowish white, the cigars are like peas, and the soybeans are ginseng. Fruits are harvested in August and dried in the sun. The skin and flesh are sweet and sour, and the seeds are spicy and bitter.

Korean Patent Publication No. 1997-0011291 discloses a technique related to a method for preparing garlic starch, and the disclosed technique is crushed and dried garlic, finely divided into malt starch, heat-liquefied and filtered to saccharify and concentrate. After diluting the prepared garlic starch in water and dissolving it by heating it, it is characterized by sealing packaging by mixing 1-2 wt% of honey, 0.15∼0.3 wt% of citric acid, and 0.2-0.5 wt% of Cheongwung juice.

Korean Patent Laid-Open Publication No. 2001-0083465 discloses a technique relating to a method of manufacturing malt, which is mainly made of black pork, and the disclosed technique is dried and pulverized malt at a predetermined rate of fermentation at room temperature, and water is selected from the selected glutinous rice. Fermentation, slowly heating, gelatinizing, fermenting, mixing 15% -25% malt powder, 25% -35% fermented glutinous rice and 40% -60% water using a blender at room temperature, and a mixture Filtered through a fine filter, mixed with 65% to 75% of the filtered liquid and 25% to 35% of selected black pork, and heated at a temperature of 100 ° C. or higher for 8 to 10 hours, and then gradually dried at a predetermined low temperature to form syrup. It characterized in that it comprises a step of heating.

In addition, the Republic of Korea Patent Registration No. 10-0415309 discloses a technique for manufacturing a method of manufacturing jade kogo garak, and the disclosed technology in the general process of manufacturing garak syrup in the warming process or sifting process or the latex concentration process 0.5% (w / w) based on lactic acid or citric acid dry weight and egg shells dried and sterilized for 20-50 minutes at 100 ℃ or higher based on the weight of steel starch (3) (w) / w) and 3% (w / w) based on dry matter powder of 90 ~ 120mesh of grain size as a base additive, and 5% (w / w) of jadeite based on dry weight with base additive The mixture is mixed with 5 to 10 times (w / v) of water and homogenized with a homogenizer for 3 to 5 minutes at 2000 to 3000 rpm.

Korean Patent Registration Publication No. 10-0455913 discloses a technology related to bokbunja starch composition, and the disclosed technology adds 0.03-0.07% of pectinase to weight of bokbunja juice by saccharifying liquid of starch raw material and malt, and bokbunja juice. It is characterized in that it contains 0.01 to 25% by weight of bokbunja extract prepared by enzymatic reaction for 30 to 50 minutes at 45 ~ 55 ℃ and 10 ~ 15% by weight of the concentrate.

Korean Patent Laid-Open Publication No. 10-2004-0003353 discloses a technique related to a manufacturing method of gimbugak, and the disclosed technique extracts and inserts agapi in an integer of 3-10 times the weight of agapi in the production of known gimbugak. Cooling the liquid to room temperature and filtering to prepare an ogapi extract, and adding the ogapi extract to a weight ratio of glutinous rice flour at a weight ratio of 4 to 6 times and heating to prepare a glutinous rice paste containing the ogapi extract; First, apply the glutinous rice paste containing the extract of Ogapi to dry laver, and then fold the laver in half and apply the laver twice, and after spraying and drying the garnish after the second coating process.

Korean Patent Registration Publication No. 10-0455912 discloses a technology related to a barley syrup composition, and the disclosed technology is extracted from the bark tree fruit and wood parts alone or a mixture thereof in the malt containing starch raw material and saccharified solution of malt. It is characterized by containing 30 to 40% by weight of the bark extract.

Korean Patent Laid-Open Publication No. 2003-0093024 discloses a technique related to bellflower syrup composition, and the disclosed technique contains 0.01-50% by weight of bellflower extract in bellflower syrup containing starch raw material, malt and bellflower extract. I am doing it.

Korean Patent Laid-Open Publication No. 10-2004-0029586 discloses a technique relating to a seaweed syrup composition, and the disclosed technique is characterized by containing 0.01-20% by weight of seaweed in a known malt composition.

However, there are no products containing Schisandra chinensis in the form of a favorite food that can be easily consumed in everyday life and used by young people. Modern people always have a desire to taste new forms of food, especially healthy ones, and there has been a need to develop new forms of tasting that can satisfy consumers' tastes. It was necessary to develop a product using useful ingredients of Schisandra chinensis which exhibit the effects of herbal medicine as described above in traditional Korean food.

Therefore, an object of the present invention is to provide a method for preparing Schisandra chinensis by mixing Schisandra chinensis powder in the crushed syrup after dissolving gang syrup.

Another object of the present invention is to provide a method for producing a gummy gyoza syrup by mixing Schisandra chinensis powder together with gelatin and syrup to make a liquid gyoza jelly, and then dissolving it and shaping it together with the melted gummy syrup. to be.

The method of preparing Schizandra chinensis using Schisandra chinensis powder according to the present invention comprises a process of preparing Schisandra chinensis powder from raw Schisandra chinensis, a process of making solid gang rape syrup into liquid syrup, and a liquid mixture of 1 wt% of Schisandra chinensis flour and 100 wt% of liquid crush syrup. And forming a schizandra syrup by cooling the molded liquid mixture in a predetermined mold.

In addition, in the method of producing Schisandra chinensis using Schisandra chinensis powder according to the present invention, the process of producing Schisandra chinensis powder washes raw Schisandra chinensis and rapidly freezes it for 10 minutes at a temperature of minus 10 ℃ ~ 30 占 폚. Grinding, and drying the crushed Schizandra chinensis powder at room temperature at 80 ° C. for 3 hours or drying the washed raw Schizandra chinensis for 30 minutes with a hot air of 120-150 ° C. and drying with hot air. Characterized in that the process of crushing the Schizandra chinensis.

In particular, the method for producing Schizandra chinensis using Schisandra chinensis powder according to the present invention, before the process of molding process, by mixing Schisandra chinensis powder 40% by weight, gelatin 15% by weight, and 45% by weight syrup to make a liquid Schizandra jelly Instead of 1% by weight of Schisandra chinensis powder, 1% by weight of Schisandra chinensis in liquid form is mixed to produce a liquid mixture.

According to the method of producing Schizandra chinensis using Schisandra chinensis powder according to the present invention, anyone of all ages can enjoy eating and help to improve blood circulation, thereby improving health.

The process of the manufacturing method of Schizandra syrup using Schizandra flour according to the present invention comprises the steps of making Schizandra flour from raw Schizandra chinensis, a process of making solid gangsy syrup into liquid syrup, a process of shaping a liquid mixture in a predetermined mold, and molding processing Cooling the prepared liquid water to form Schizandra syrup. Prior to the molding process, a step of mixing Schisandra chinensis powder into the liquid syrup or a step of mixing Schisandra chinensis powder, gelatin and starch syrup to make liquid Schisandra chinensis.

Hereinafter, on the basis of the accompanying drawings will be described in detail the configuration and operation exerted by the method for preparing Schizandra syrup using Schizandra flour according to the present invention.

1 is a flowchart illustrating a process for preparing Schizandra syrup using Schizandra flour according to an embodiment of the present invention.

As can be seen in Figure 1, in the method of producing Schisandra chinensis using Schisandra chinensis powder according to an embodiment of the present invention, the process of making Schisandra chinensis powder from raw Schisandra chinensis first prepares the schisandra chinensis (step 10). Dip the prepared fresh schizandra in cold water and wash it clean (step 20). The washed fresh schizandra is rapidly frozen at minus 10 ° C. to 30 ° C. for 10 minutes (step 30). Hard frozen raw Schisandra chinensis by rapid freezing into a grinder and finely ground (step 40). In a frozen state, finely ground Schisandra chinensis powder is introduced into a drier and dried at room temperature for 80 hours for 3 hours (step 50). Then, the dried Schisandra chinensis powder can be obtained (step 80).

Alternatively, the washed fresh Schizandra chinensis was introduced into a hot air dryer, and the raw Schizandra chinensis was added to the hot air at a temperature of 120 to 150 ° C. for 30 minutes to dry it (step 60). Fresh Schizandra chinensis dried by hot air is put into a grinder and finely ground (step 70). The dried schizandra flour can then also be obtained (step 80).

Meanwhile, the solid gang rape is introduced into a heating vessel (step 200), and then the heating vessel is heated to a room temperature of 130 ° C. to 170 ° C. (step 210) to melt the solid gang rape to form a liquid gang rape.

Under the above conditions, 100% by weight of the liquid gang rape and 1% by weight to 10% by weight of the schizandra flour obtained in step 80 are mixed into the heating vessel, followed by stirring and mixing for 1 hour or more with a mixer (step 220). The liquid syrup containing Schisandra chinensis powder is poured into a predetermined molding mold and molded (step 230).

After cooling the predetermined mold containing the molded syrup to room temperature of 5 ° C. or lower, and the molded syrup is hardened to some extent, the molded mold is demolded from the predetermined mold (step 240). At this time, when the molded syrup is pulled and stretched by the winding machine during the solidification (step 250), the desired schizandra syrup is produced (step 260). Subsequently, the schizandra deformed from the predetermined mold is completely cut to a predetermined size (step 270).

2 is a flowchart illustrating a method for preparing Schizandra syrup using Schizandra flour according to another embodiment of the present invention.

As can be seen in Figure 2, in the method of producing Schisandra chinensis using Schisandra chinensis powder according to another embodiment of the present invention, the process of preparing Schisandra chinensis powder from raw Schisandra chinensis (Storage 10) is prepared first. Dip the prepared fresh schizandra in cold water and wash it clean (step 20). The washed fresh schizandra is rapidly frozen at minus 10 ° C. to 30 ° C. for 10 minutes (step 30). Hard frozen raw Schisandra chinensis by rapid freezing into a grinder and finely ground (step 40). In a frozen state, finely ground Schisandra chinensis powder is introduced into a drier and dried at room temperature for 80 hours for 3 hours (step 50). Then, the dried Schisandra chinensis powder can be obtained (step 80).

Alternatively, the washed fresh Schizandra chinensis was introduced into a hot air dryer, and the raw Schizandra chinensis was added to the hot air at a temperature of 120 to 150 ° C. for 30 minutes to dry it (step 60). Fresh Schizandra chinensis dried by hot air is put into a grinder and finely ground (step 70). The dried schizandra flour can then also be obtained (step 80).

40 wt% of Schisandra chinensis powder obtained in step 80, 15 wt% of gelatin, and 45 wt% of starch syrup are added to a mixer (step 90) and mixed by stirring with low temperature heating at a temperature of 30 ° C. to 50 ° C. for 10 minutes (step 100). . Subsequently, the mixture mixed in step 90 is introduced into a water bath and heated in a water bath at a temperature of 90 ° C. to 110 ° C. for 5 minutes (step 110) to form a schizandra jelly in a liquid state.

Meanwhile, the solid gang rape is introduced into a heating vessel (step 200), and then the heating vessel is heated to a room temperature of 130 ° C. to 170 ° C. (step 210) to melt the solid gang rape to form a liquid gang rape.

1% by weight of the Schisandra chinensis jelly and 100% by weight of the liquid gang rape are introduced into the molding machine through their feeders, and molding is performed (step 230).

Then, the liquid mixture which is molded from the molding machine and injected out is molded into a shape in which the liquid Schizandra jelly is buried in the liquid gang star in the form of a core (step 230). The liquid gang star with the cores of the molded Schizandra jelly is rapidly frozen at minus 10 ° C. for 3 minutes (step 240).

In step 240, the gelled Schizandra syrup is made (step 260) while the liquid gang rape having the core of Schizandra jelly is pulled and stretched (step 250) by the winding machine during the solidification during rapid freezing.

Before the gelled schizandra syphilis is completely hardened, it is cut to a predetermined size (step 270).

1 is a flowchart illustrating a process for preparing Schizandra syrup using Schizandra flour according to an embodiment of the present invention.

2 is a flowchart illustrating a method for preparing Schizandra syrup using Schizandra flour according to another embodiment of the present invention.

≪ Brief Description of Drawings &

10: raw schizandra feeding step 20: washing step

30: rapid freezing step 40: grinding step

50: drying step 60: hot air drying step

70: grinding step 80: Schisandra flour generation step

90: gelatin, starch mixing step 100: low temperature processing step

110: hot water heating step 200: solid gang stark injection step

210: heating step 220: mixing step

230: molding process step 240: cooling step

250: Schisandra chinensis production step 260: cutting step

Claims (4)

delete delete delete Process of making Schisandra chinensis powder from raw Schisandra chinensis, process of making solid gang rape into liquid syrup, process of shaping a liquid mixture of Schisandra chinensis powder and liquid gang rape, and cooling Schisandra chinensis syrup to cool them. Including, but the liquid mixture is obtained by mixing 1% to 10% by weight of Schisandra chinensis powder with respect to 100% by weight of the liquid gang rape, the process of producing Schisandra chinensis powder washes raw Schisandra chinensis and it is 10 minutes at a temperature of minus 10 ℃ ~ 30 ℃ During the rapid freezing process, the step of crushing the hardened raw Schisandra chinensis by rapid freezing, and drying the crushed Schisandra chinensis powder at room temperature 80 ℃ for 3 hours, or the washed fresh Schisandra chinensis at room temperature 120 ~ 150 ℃ Drying for 30 minutes with hot air and grinding the raw Schisandra chinensis with hot air In the method Omija overheard manufacture, characterized in that, the  Injecting the solid gang rape into a heating vessel, and then heating the heating vessel to a room temperature of 130 ° C. to 170 ° C. to melt the solid gang rape to form a liquid gang rape; Adding 40 wt% of Schisandra chinensis powder, 15 wt% gelatin, and 45 wt% starch syrup to a mixer, followed by mixing with stirring at low temperature for 30 minutes at a temperature of 30 ° C. to 50 ° C .; Adding the mixed mixture into a water bath to produce a Schizandra jelly in a liquid state while heating in a water bath at room temperature of 90 ° C. to 110 ° C. for 5 minutes; Molding and processing the liquid Schisandra chinensis jelly and the liquid gang rape into a molding machine; Molding the liquid schisandra chinensis jelly into the liquid gang rape in the form of a core by a molding machine; Quick freezing the liquid gang stare having the core of the molded Schizandra jelly at a temperature of minus 10 ° C. for 3 minutes; A method of preparing Schisandra chinensis using Schisandra chinensis powder comprising the step of stretching the liquid gang rape having a core of Schisandra chinensis during rapid freezing to elongate during the solidification time.

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