KR-20260062463-A - Manufacturing method of fermented black bitter melon using dried bitter melon

KR20260062463AKR 20260062463 AKR20260062463 AKR 20260062463AKR-20260062463-A

Abstract

The present invention relates to a method for producing fermented black bitter melon using dried bitter melon, and aims to improve the shelf life of the raw material through the use of dried bitter melon, remove the characteristic bitter taste of bitter melon, extract active ingredients through a fermentation process via low-temperature steaming, and enhance taste and efficacy. That is, the present invention is characterized by providing a method for producing fermented black bitter melon using dried bitter melon, wherein the bitter melon is dried to produce fermented black bitter melon. Therefore, the present invention has the effect of improving the shelf life of raw materials through the use of dried bitter melon, removing the characteristic bitter taste of bitter melon, extracting active ingredients through a fermentation process via low-temperature steaming, and enhancing taste and efficacy.

Inventors

류난영

Assignees

류난영

Dates

Publication Date: 20260507
Application Date: 20241029

Claims (3)

In the method for manufacturing fermented black bitter melon, A fresh bitter melon cutting process for cutting harvested bitter melons to facilitate drying; a cut bitter melon drying process for drying the bitter melons cut through the fresh bitter melon cutting process to improve material shelf life; a first steaming process for dried bitter melons in which the bitter melons dried through the cut bitter melon drying process are steamed first with low-temperature steam supplied from a low-temperature steam supplier; a first fermentation process for steamed bitter melons in which the bitter melons steamed through the first steaming process are fermented first at room temperature; a second steaming process for first fermented bitter melons in which the bitter melons fermented through the first fermentation process are steamed secondly with low-temperature steam supplied from a low-temperature steam supplier; a second fermentation process for steamed bitter melons in which the bitter melons steamed through the second steaming process are fermented secondarily at room temperature; and the bitter melons fermented secondarily through the second fermentation process are [steamed] with low-temperature steam supplied from a low-temperature steam supplier A method for manufacturing fermented black bitter melon using dried bitter melon, characterized by comprising a third steaming process of secondary fermented bitter melon and a third steaming process of drying the bitter melon steamed through the secondary fermented bitter melon third steaming process in a dryer.
In Article 1; A method for manufacturing fermented black bitter melon using dried bitter melon, characterized in that the above-mentioned fresh bitter melon cutting process comprises a two-end cutting step of cutting and removing the flower buds and stem portions of both ends of the fresh bitter melon, a two-fork rotation seed removal step of passing a two-fork bar consisting of two bars through one end of the fresh bitter melon formed to be penetrable through the two-end cutting step, and then rotating the fresh bitter melon to remove seeds, and a disc-shaped cutting step of cutting the fresh bitter melon from which seeds have been removed through the two-fork rotation seed removal step into a disc shape.
In Article 1; A low-temperature steam ultraviolet sterilization process is carried out using an ultraviolet sterilizer to remove unsterilized bacteria in the low-temperature steam supplied to the first steaming process of dried bitter melon, the second steaming process of first fermented bitter melon, and the third steaming process of second fermented bitter melon; A method for producing fermented black bitter melon using dried bitter melon, characterized by an ozone mixing process in which ozone is injected using an ozone generator to increase the sterilization effect during the steaming process using low-temperature steam supplied to the first steaming process of dried bitter melon, the second steaming process of first fermented bitter melon, and the third steaming process of second fermented bitter melon through a low-temperature steam ultraviolet sterilization process.

Description

Manufacturing method of fermented black bitter melon using dried bitter melon The present invention relates to a method for producing fermented black bitter melon using dried bitter melon, and more specifically, aims to provide a method for producing fermented black bitter melon using dried bitter melon by drying bitter melon to produce fermented black bitter melon, thereby improving the shelf life of raw materials through the use of dried bitter melon, removing the characteristic bitter taste of bitter melon, extracting active ingredients through a fermentation process via low-temperature steaming, and enhancing taste and efficacy. That is, the present invention relates to a method for manufacturing fermented black bitter melon, comprising: a fresh bitter melon cutting process for cutting harvested bitter melon to facilitate drying; a cut bitter melon drying process for drying the bitter melon cut through the fresh bitter melon cutting process to improve material shelf life; a first steaming process of dried bitter melon in which the bitter melon dried through the cut bitter melon drying process is steamed first with low-temperature steam supplied from a low-temperature steam supplyer maintaining a temperature of 60–70°C at a pressure of 1 atmosphere or less; a first fermentation process of steamed bitter melon in which the bitter melon steamed through the first steaming process is fermented first at room temperature; a second steaming process of first fermented bitter melon in which the bitter melon fermented through the first fermentation process is steamed secondly with low-temperature steam supplied from a low-temperature steam supplyer maintaining a temperature of 60–70°C at a pressure of 1 atmosphere or less; and a second steaming process of steamed bitter melon at room temperature in which the bitter melon steamed through the first steaming process is The method is characterized by including a second fermentation process of steamed bitter melon that ferments; a third steaming process of steaming the bitter melon that has been secondarily fermented through the second fermentation process of steamed bitter melon a third time with low-temperature steam supplied from a low-temperature steam supplyer that maintains a temperature of 60 to 70°C at a pressure of 1 atmosphere or less; and a third steamed bitter melon drying process of drying the bitter melon that has been steamed through the third steaming process of steamed bitter melon a third time in a dryer. The purpose is to facilitate the storage of raw materials by low-temperature fermenting of dried bitter melon, remove the characteristic bitter taste of bitter melon, and derive new active ingredients through the low-temperature fermentation process to enhance taste and efficacy. Generally, bitter melon is a vegetable or medicinal plant belonging to the Cucurbitaceae family that grows mainly in tropical or subtropical regions; its fruit is primarily consumed and has a strong bitter taste. As described above, bitter melon contains various bioactive components, including glucosides, saponins, alkaloids, oils, triterpenes, proteins, steroids, vitamin C, beta-carotene, Fe, and K. In particular, vitamin C is present in amounts of 120 mg per 100 g, which is 1.5 times that of strawberries, 3 times that of cabbage, and about 1.3 times that of lemons. In addition, it has been proven through various experiments that carantin, a major functional component of bitter melon, has a high effect in lowering blood sugar levels related to insulin resistance. The bitter taste of bitter melon contains plant sterol glycosides, many types of amino acids, galacturonic acid, citrulline, pectin, and other components, which are known to have excellent blood sugar-lowering functions. In particular, carantin, a peptide substance also known as plant insulin, is known to lower blood sugar levels by activating beta cells, which play a decisive role in insulin secretion, thereby promoting insulin secretion. This method of consuming bitter melon involves cutting the raw bitter melon and consuming it through processing such as stir-frying. However, as mentioned above, when using raw bitter melon for consumption, there were problems such as the inability to store the raw material and the need for immediate processing, the failure to remove the bitter taste resulting in an unpleasant flavor and a reluctance to consume it continuously, and the induction of diarrhea. FIG. 1 is an exemplary diagram of a manufacturing process according to one embodiment of the present invention. FIG. 2 is an example diagram of a raw bitter melon cutting process according to an embodiment of the present invention. FIG. 3 is an example diagram of a manufacturing process of another embodiment according to one embodiment of the present invention. FIG. 4 is an exemplary diagram of a low-temperature steam ultraviolet sterilization process according to one embodiment of the present invention. FIG. 5 is an exemplar