KR101681421B1 - A method for producing vinegar of Moringa oleifera - Google Patents

Abstract

The present invention relates to a method for preparing a fermented herb, comprising the steps of: (a) preparing a moringa tea after harvesting and washing Moringa leaves, (b) preparing a persimmon plant, (b) (D) pouring the persimmon vine of the step (b) to immerse the mortar; (c) aging the persimmon vinegar soaked with the mortar of the step (c) for 40 to 40 days; And a step of isolating Moringa vinegar after the fermentation is completed, and a step of isolating Moringa vinegar after the fermentation is completed. The present invention provides a method of producing Moringa vinegar and a Moringa vinegar prepared by the method, Which is very beneficial to the public health and food industry.

Description

TECHNICAL FIELD The present invention relates to a moringa vinegar and a method for producing the same,

More particularly, the present invention relates to a method for preparing a moring tea by a method of pouring or steaming a meringue leaf at a suitable temperature and re-fermenting it by immersing it in a persimmon vinegar aged for a year or more And to a process for producing the same.

While recent economic developments have led many people to enjoy abundant life, westernization of diet and decrease in activity have put them at risk for weight gain, atherosclerosis, hypertension and diabetes. These chronic degenerative diseases are recognized as a serious problem not only because of the rapid increase in the number of patients but also because the age of disease is gradually lowered. As a result, there is a growing interest in health foods that can prevent and prevent these diseases.

To date, health foods containing functional substances have been known to excellently contain nutrients necessary for the human body or to help prevent and cure diseases, and as a result of the development of communication and trade, Functional health foods are being introduced in Korea.

Among them, Moringa oleifera , a tropical plant, is a leguminous plant, which can be used for food as well as leaves and fruits as well as whole trees. It lives evenly in tropical and subtropical regions including northern India and the Philippines. Moringa contains a large amount of inorganic inorganic substances such as calcium, magnesium, potassium, phosphorus, sulfur and glutathione and a small amount of elemental inorganic substances such as iron, zinc, copper, manganese and selenium, and zeatin, quercetin, It contains more than 90 nutrients, including 18 amino acids and vitamins, as well as functional trace elements such as sitosterol, caffeoylquinic acid and camphor.

As such, Moringa contains a wide variety of nutrients as well as relatively high nutrient levels compared to other vegetables and vegetables. It has seven times as much vitamin C as the orange, 11 times as much vitamin A as the spinach, 25 times as much iron as the egg, Magnesium in the belly, 14 times as much calcium in milk, twice as much amino acid as black vinegar, 30 times as much R-amino acid as brown rice.

In addition, Mouring is effective in preventing hypercholesterolemia, anti-inflammatory effect, improving vision, normalizing blood pressure, improving skin health, improving digestive function, strengthening immune system, improving atopy, preventing wrinkles and aging, improving wound healing, It has excellent antioxidant properties and has 46 antioxidants and 36 antioxidants, making it one of the best natural antioxidants.

Despite these excellent functions, Moringa has difficulties in mass production in Korea, like other tropical plants. For this reason, Moringa leaves used in Korea are mostly imported from Southeast Asia, which is a cultivated land. In order to prolong the distribution period, Moringa leaves are imported after being harvested, dried or imported into powder or ring form. However, the dried leaves have a lower nutrient content than the moringa leaves, so that the maximized function of the moringa leaves is difficult to expect and there is a limitation in using them as raw materials for the production of other forms of food containing moringa leaves there was.

In addition, the method of taking Moringa leaves is to mix Moringa leaf powder with water for reproduction or to mix with soy milk, milk, yogurt, yogurt and honey to reduce bitter taste. However, Moringa leaf powder, which is a major ingesting form, has a problem in taste because it is very limited in consumption method, and therefore it is low in consumer preference.

Therefore, it is necessary to study how to effectively utilize and utilize Moringa, a tropical herb that has excellent nutritional and antioxidant functions.

Korean Patent Laid-Open Publication No. 10-2013-0088224 discloses a method for producing a moringa seed extract by preparing an extract from germinated moringa seeds or using a subcritical extraction method to produce various kinds and effects And a composition for external application for skin which can exhibit higher efficacy by using the extract. Korean Patent Laid-Open Publication No. 10-2014-0143655 discloses a method of treating cancer with a natural anticancer drug because it has low toxicity to normal cells, exhibits excellent toxicity to cancer cells, is water-soluble and easily absorbed into cells, Discloses a composition for treating or preventing cancer comprising an aqueous extract of Moringa oleifera leaf which can be used for development as an active ingredient and a method for preparing an extract of Moringa leaf effective for anti-cancer. Korean Patent Publication No. 10-0862305 is characterized in that it is prepared by including a mistletoe extract, a medicinal extract, a medicinal herb extract, a herb extract containing a bellflower extract, a rice koji, a soybean koji, and a salt. The method for producing the functional herbicidal soybean paste of the present invention comprises the steps of: (a) preparing a herbal extract including a mistletoe extract, a medicinal plant extract, a water extract, a bellflower extract, rice koji and soybean koji; (b) By weight of soybean koji, 43 to 49% by weight of rice koji, 20 to 26% by weight of soybean koji and 5 to 11% by weight of salt, and (c) fermentation. Herb doenjang and a preparation method thereof. Korean Patent Registration No. 10-1193120 discloses a method for producing a corn starch composition comprising the steps of forming a Moringa coagulant composition by mixing a Moringa leaf powder or a Moringa leaf powder with a coagulant, washing and soaking the soybeans, Separating the beans and forming soymilk; adding the moringa coagulant composition to the soymilk to form a soymilk composition containing Moringa leaves; It is made by molding water into a molding mold and pressing molding to form tofu containing Moringa leaf. It is produced by keeping the unique taste of tofu, so that the moringa leaves have a nutritional and physiological function, Containing tofu and a process for producing the same. However, the above-mentioned inventions relate to the present invention relating to a meringa vinegar produced by a method of making a meringue tea by a method of pouring or steaming a meringue leaf at a suitable temperature and re-fermenting it by immersing it in a persimmon vinegar aged for a year or more Shows differences in purpose, structure and effect.

As telecommunication and trade develops, functional foods that contain nutrients necessary for the human body in many countries, or that contain functional substances that specifically help prevent and recover diseases, and whose functional and stability-proven fruit and subtropical functional crops . Among them, Moringae is a representative high-functional crop growing in tropical and subtropical areas, and has recently been in the spotlight for the prevention of healthy eating and adult diseases.

However, due to the nature of Moringa habitat, large-scale cultivation in Korea has not yet been established, and it is mainly consumed directly in powder, ring form, or used as a dried leaf as it is subjected to Moringa's unique bitter taste. Despite such excellent functions, there are problems in that the method of utilization is limited and can not be utilized sufficiently. Therefore, it is necessary to study the appropriate intake method suitable for the taste of Koreans.

It is an object of the present invention to provide a method which can easily utilize excellent nutrients and excellent functional ingredients by processing the Moringa leaves into a form that can be easily ingested according to the taste of Koreans.

In order to solve the above-described problems, the present invention provides a method for preparing a hairless hair, comprising the steps of: (a) preparing Moringa leaves by washing and collecting Moringa leaves; (A) A step (B) of enclosing the senses in a container, a step (C) of fermenting the sensed feeling in the step (B) for one year, a step (D) (B) preparing a persimmon vinegar comprising a step (E) of precipitating a foreign substance in a raw liquid, a step (F) of aging a persimmon vinegar obtained by precipitating a foreign substance in step (E) A step of immersing the persimmon vinegar in step (b) to immerse the mortar residue in the step (b) after immersing the persimmon vinegar in the step (b) in a fermentation vessel for 40 to 50 days ), And when the step (d) is finished, the Moringa vinegar And (e) a step of separating the meringue vinegar. (Iv) A method for producing a meringue vinegar and a meringue vinegar produced by the method.

Although Moringa Vinegar according to the present invention has excellent nutrients and excellent functional ingredients through its preparation method and is very beneficial to modern people, it has been used in the form of powder, Linga is a vinegar that Koreans often use in everyday cooking, which makes it easier to consume beneficial nutrients, which helps the public health and food industry.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a schematic view showing a process for producing an orchid tea of Moringa leaf.
Fig. 2 is a schematic view showing a process for producing a molten tea leaf tea.
3 is a schematic view showing a process for producing persimmon vinegar.
4 is a schematic diagram showing a manufacturing process of Moringa vinegar.

The present invention provides a moringa leaf which is known to have excellent nutritional composition and excellent function for anticancer action and hyperlipidemia treatment and prevention by containing a large amount of health ingredient in the form of Moringa vinegar which can be easily used in Korea . In order to do this, it is first made into the form of a staple tea by moringa leafing method, or by making it as a steamed form of a steamed method to reduce the bitter taste of the moringa leaf and to improve the taste of the moringa, When the meringa vinegar is prepared by using a meringue leaf containing excellent nutrition, it can increase the meringue flavor with the rich nutrition of the meringue.

Generally, the production of tea is required because it is not easy to manufacture because the cuticle layer wrapping the mesophyll and the stem are thin and the thickness of the leaf is thin. Hereinafter, the present invention will be described in detail with reference to specific examples.

1. Manufacture of Moringa Tea

Example 1 - Preparation of Moringa beet pullet

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a schematic view showing a process for producing an orchid tea of Moringa leaf. The manufacturing process of the Moringabucho tea is as follows.

In order to manufacture Moringa tea, Moringa leaves are firstly reapplied (S100). Moringa leaves have acute side of the leaf stem like acacia leaves, but when they approach to the lower part of leaf stem, secondary leaf stems occur on left and right leaves, Leaves face to side. At this time, the tea leaves can be used in both the stem and the petiole, but only the petiole except the stem can be used. In this example, leaf stem contains many unique nutrients and functional ingredients, so leaf stem was collected and used.

The collected meringue leaves are washed in clean water (S200). Washing is preferably performed 2 to 3 times. The washed Moringa leaves are bundled 5 to 7 times and hang upside down and remove the moisture from the shade for 2 to 3 days by drying or remove the external moisture with a dry cloth. If there is a lot of water on the outside, when the meringue leaves are turned, the external moisture is turned into steam by hot heat, so that it can affect the meringue leaf, so that it can bloom the leaf. Therefore, It is necessary to remove the external moisture of the leaves.

The washed Moringa leaf is firstly poured in a pot-boiling pot (S300). The temperature of the frying pan is determined by the type, quantity and moisture content of the frying pan. The frying temperature of the frying pan is lower than that of the green tea leaves. However, when the first batch is carried out at too low a temperature, it is necessary to heat at a sufficiently high temperature since the enzymes in the stem are left intact and unwanted fermentation occurs. The first round is usually carried out at 80 to 90 ° C.

If the temperature of the frying pan goes up to 80-90 ° C, the moling leaves prepared in S300 are squeezed by pressing the leaves, turning, rubbing and scattering. 5 to 10 minutes, while running out of the foot is removed to room temperature and rub it. The cell structure of the moringa leaves is destroyed in an appropriate state to remove the activity of the oxidizing enzyme and form the moringa leaves. At this time, the bitter taste is removed to some extent, and the savory flavor is added. Ribs should be applied for 10 ~ 15 minutes. After finishing the rubbing, spread the Moringa leaf widely and leave it at room temperature for 10 ~ 15 minutes to remove moisture and dry it. Drying should be done in the shade for 1-2 days.

When the first smoothing step (S300) is finished, the second smoothing step (S400) is performed. The process is the same as that of the first batch, but the temperature is preferably 200 to 250 ° C., preferably 200 to 220 ° C., for 10 to 15 minutes. After finishing the finishing process, finish the second finishing step by drying for 10 ~ 25 minutes at room temperature for 10 ~ 15 minutes like the first finishing step. Through this process, it is adjusted to the removal of enzymatic activity and the optimum moisture content in the first smelting step, and the more the process is performed, the lower the bitter taste and the flavor of the moringa tea are increased.

When the second smoothing step (S400) is finished, the third smoothing step (S500) is performed. The third step is to bake for 30 to 40 minutes at a relatively low temperature of 100 to 200 ° C, bake for 10 to 15 minutes, and leave to dry for 10 to 25 minutes.

For the mass production of the Mouring chute, a kneading machine is used. The sieving machine is a batch type and continuous type. The batch type is a semi-elliptic pot. The green leaf is put at a temperature of 80 ~ 90 ℃ and the meringue leaves are stirred by hand. Inactivate the enzyme with steam. When the foot odor disappears, the temperature is lowered gradually. On the other hand, the continuous type is a machine made up of two cylinders and one pot, or one cylinder and two pots, at a temperature of about 80 to 90 ° C., and the cylinder and the pot are set at different temperatures, It is.

Depending on the moisture content remaining on the used leaves, the second sublimation step (S400) may be performed two to four times. In the case of Moringa leaves, the number of times of pilling is preferably 3 to 5 times, but it is not limited thereto. Depending on the kinds of leaves, the final moisture content may be 4 to 6%, and the specific pungent or bitter taste You can control the number of times it is turned off for removal.

The meringa leaves that have been finished until the third finishing step (S500) are stored in a container and aged to complete the Moringa beech tea so that the moisture content of the whole meringue tea is kept uniform (S600). The final moisture content of Moringa tea after completion of the soaking step is 4-6%.

To drink Moringa buppu tea. Put 1 ~ 5g of Moringa buppu tea in a tea bag or directly in a cup, pour hot water over 90 ℃ and drink for 2 ~ 3 minutes.

The dried Moringa bush tea has a longer shelf life as dry leaves, but it has a bitter taste lower than that of dry leaves and has a deep flavor of Moringa itself, which increases consumer preference. When the moisture content is increased again, , It is easy to use as a raw material for the development of other foods such as soy sauce, miso, pickles, etc. using Moringa leaves.

Example 2 - Preparation of Moringa < RTI ID = 0.0 >

Fig. 2 is a schematic diagram showing a process for producing a molten tea leaf tea. The manufacturing process of Moringa japanese tea is as follows.

In order to manufacture Moringa tea, Moringa leaves are firstly reapplied (S100). The extraction step is the same as the Moringa leaf extraction procedure of Moringa bush tea.

The collected meringue leaves are washed in clean water (S200). The extraction step is the same as the Moringa leaf extraction procedure of Moringa bush tea.

The washed Moringa leaves are subjected to the fermentation step (P300). When boiling water is boiled in the hot pot, when the steam reaches enough, put Moringa green leaf in the steamer and steam it for 20 ~ 40 seconds. Steaming time varies depending on the kind and amount of the raw material. For Moringa leaf, steam for 20 to 40 seconds, preferably 20 to 30 seconds.

Moringa leaves that have been overproduced (P300) are subjected to a first hot air drying step (P400) in which the moisture of the surface of the meringue leaves is dried by hot air of 80 to 90 ° C while stirring in hot air while stirring. At this time, the moisture of the Moringa leaves is evaporated and the moisture inside the leaves becomes uniform throughout the Moringa leaves and the Moringa leaf color is maintained. At this time, the moisture content of the meringue leaves is subjected to hot air drying until the moisture content is reduced to about 40 to 50%. Dry for about 20 to 40 minutes with hot air.

Moringa leaves that have undergone the first hot air drying step (P400) perform a kneading step (P500). Similar to the process of preparing the seedling of Example 1, the seedling was sprinkled for 10 to 15 minutes while repeating the spinning and spinning, thereby appropriately destroying the cell tissue of the moringa leaves to form a moringa component, Also,

Moringa leaves that have undergone the cleavage step (P500) are subjected to a second hot air drying step (P600) with hot air at 80 to 90 ° C. At this time, the moisture content of the meringue leaves is subjected to hot air drying until the moisture content is reduced to about 40 to 50%. Dry for about 20 to 40 minutes with hot air.

(P300), the first hot air drying step (P400), and the skirting step (P500) depending on the type and amount of the fresh leaves. As the process repeats, the bitterness of the leaves is reduced, and the deep and rich flavor is revived. In this example, the process of squeezing and drying was repeated three times using Moringa leaf as a raw material.

The second hot air drying step (P600), and the drying step (P700). The secondary hot air dried leaves are spread widely and dried at room temperature for 1 ~ 2 hours so that the moisture content is 4 ~ 6%.

2. Manufacture of Persimmon Vinegar

3 is a schematic view showing a process for producing persimmon vinegar. The production of Moringa vinegar uses persimmon vinegar aged more than one year. Persimmon is known as a food that promotes digestion, appetite, metabolism and growth and enhances natural healing power. Persimmon vinegar can be added to cooking to make food on a daily basis. It is also diluted with water to provide a refreshing sensation, alleviating mental and physical stress, and being known as a good food for diet and anemia. These persimmon vinegars act as acidic solvents, allowing them to efficiently extract and utilize the nutrients of Moringa leaf.

Persimmon used in persimmon vinegar production can be used in all kinds of persimmon such as persimmon, persimmon, banshi, and daebong, and preferably by using organic persimmon.

Rinse the prepared feeling thoroughly and clean the water using a cotton swab. At this time, the faucet is cleaned using a brush, and then dried (A).

In step (A), the freshly prepared sensation is thoroughly washed in hot water, and the whole is put into a completely dried fermentation vessel and sealed (B). Be careful not to let the foreign substance come in.

The sensation of step (B) is fermented for one year (C). During the fermentation period, the fermentation vessel is placed in a semi-shade or shade.

When the fermentation process is completed in the step (C), the fermented product is placed in the bag and slowly filtered (D). At this time, the persimmon vinegar is cloudy brown.

If the persimmon vinegar filtered in step (D) is placed in a clean container and allowed to stand for at least one month to precipitate foreign matter, a clear persimmon vinegar can be obtained on the container (E).

The persimmon vinegar obtained in the step (E) is aged for one year or more (F). As the ripening progresses, persimmon vinegar turns from a clear brown to a dark brown color, and a deep flavor and rich nutritional persimmon can be obtained.

3. Manufacture of Moringa Vinegar

4 is a schematic diagram showing a manufacturing process of Moringa vinegar. Moringa vinegar is prepared using Moringa tea and persimmon vinegar prepared in the above step.

Pour 100 kg of persimmon vinegar aged more than 1 year into a cleanly washed fermentation container with a 4 kg bag containing the Moring tea (a) (iv) (a) prepared above, . At this time, it is possible to put clean stones on the cotton pouch in which the meringue tea is put so as to completely immerse the meringue tea leaves.

The persimmon vinegar soaked with the Moring tea of step (c) is aged in a well-lighted and well-ventilated place for 40 to 50 days (d). During the fermentation process, useful substances of Moring tea are extracted in persimmon vinegar. When the step (d) is finished, the pouch is removed to complete the meringa vinegar.

The present invention provides a method of preparing Moringa vinegar by extracting active ingredients by immersing and aging Moringa, which contains a large amount of excellent nutrition and functional materials, in a persimmon vinegar excellent in fatigue recovery and health improvement, It is possible to utilize the excellent nutritional ingredient of Linga easily in everyday eating habits, thereby helping to promote the public health and to be used in the health food industry.

Claims (4)

(A) preparing a moring gauges after collecting and washing the moringa leaves;
(A) washing the senses cleanly and removing water to prepare them; (B) holding and holding the prepared feeling in the container in the step (A); (C) fermenting the sensation that has been sealed in the step (B) for one year; (D) filtering the senses fermented in the step (C); (E) precipitating a foreign matter in the crude persimmon juice filtered in the step (D); (F) preparing a persimmon vinegar comprising (A) a step of aging a persimmon vinegar which has been removed by precipitating a foreign substance in the step (E);
(C) immersing the moring iron in the fermentation vessel by pouring the persimmon vine of the step (b) after putting the moring iron of the step (a) in a cotton bag and immersing it in the fermentation vessel;
Aging the persimmon vinegar soaked with the mortar of step (c) for 40 to 50 days (d);
And (d) separating the Moringa vinegar after completion of the aging in step (d).
2. The method according to claim 1, wherein the step (a)
Collecting Moringa leaves (S100);
Washing the meringue leaves collected in the step (S100) into clean water and removing water (S200);
In step S200, leaves are drained for 5 to 10 minutes at 80 to 90 DEG C for 10 to 15 minutes at room temperature, then allowed to stand at room temperature for 10 to 15 minutes, );
The first step of the step (S300) is to leave the meringue leaves at a temperature of 200 to 250 ° C for 5 to 10 minutes and then at room temperature for 10 to 15 minutes. Then, the leaves are allowed to stand at room temperature for 10 to 25 minutes, (S400);
The second step of the step (S400) is to leave the Moringa leaf in a pouring pot at 100-200 ° C for 30-40 minutes, bake at room temperature for 10-15 minutes, then leave at room temperature for 10-25 minutes, (S500);
Wherein the third step of step S500 comprises drying Moringa leaves at room temperature to a moisture content of 4 to 6% (S600).
2. The method according to claim 1, wherein the step (a)
Collecting Moringa leaves (S100);
Washing the meringue leaves collected in the step (S100) into clean water and removing water (S200);
The step (P300) of steaming the leaf from which moisture has been removed in the step (S200) in a steam of 100 DEG C for 20 to 40 seconds in a hot pot;
Drying the steamed moringa leaves of step (P300) by hot air at 80 to 90 DEG C for 20 to 40 minutes (P400);
Step (P500) of bending Moringa leaves of the first hot-air-drying step (P400) for 10 to 15 minutes;
A step (P600) of performing a secondary hot air blow for 20 to 40 minutes in hot air at 80 to 90 DEG C in the step (P500);
And drying (P600) the second hot air-dried Moringa leaves at room temperature for 1 to 2 hours (P700).
A Moringa vinegar prepared by the process for producing Moringa vinegar according to any one of claims 1 to 3.

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