KR0169289B1 - The syrup of a chiness matrimony vine and its production - Google Patents
The syrup of a chiness matrimony vine and its production Download PDFInfo
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- KR0169289B1 KR0169289B1 KR1019950053766A KR19950053766A KR0169289B1 KR 0169289 B1 KR0169289 B1 KR 0169289B1 KR 1019950053766 A KR1019950053766 A KR 1019950053766A KR 19950053766 A KR19950053766 A KR 19950053766A KR 0169289 B1 KR0169289 B1 KR 0169289B1
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- wolfberry
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- sugar
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 16
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- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 2
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- MJVXAPPOFPTTCA-UHFFFAOYSA-N beta-Sistosterol Natural products CCC(CCC(C)C1CCC2C3CC=C4C(C)C(O)CCC4(C)C3CCC12C)C(C)C MJVXAPPOFPTTCA-UHFFFAOYSA-N 0.000 description 2
- LGJMUZUPVCAVPU-UHFFFAOYSA-N beta-Sitostanol Natural products C1CC2CC(O)CCC2(C)C2C1C1CCC(C(C)CCC(CC)C(C)C)C1(C)CC2 LGJMUZUPVCAVPU-UHFFFAOYSA-N 0.000 description 2
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- KZJWDPNRJALLNS-VJSFXXLFSA-N sitosterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CC[C@@H](CC)C(C)C)[C@@]1(C)CC2 KZJWDPNRJALLNS-VJSFXXLFSA-N 0.000 description 2
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- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- KWIUHFFTVRNATP-UHFFFAOYSA-N Betaine Natural products C[N+](C)(C)CC([O-])=O KWIUHFFTVRNATP-UHFFFAOYSA-N 0.000 description 1
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 1
- KWIUHFFTVRNATP-UHFFFAOYSA-O N,N,N-trimethylglycinium Chemical compound C[N+](C)(C)CC(O)=O KWIUHFFTVRNATP-UHFFFAOYSA-O 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 235000019631 acid taste sensations Nutrition 0.000 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 229960003237 betaine Drugs 0.000 description 1
- 235000005473 carotenes Nutrition 0.000 description 1
- 150000001746 carotenes Chemical class 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
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- 239000000463 material Substances 0.000 description 1
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- 239000011664 nicotinic acid Substances 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
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- 230000000069 prophylactic effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
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- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/02—Acid
- A23V2250/032—Citric acid
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
-
- 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
- A23V2300/14—Extraction
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Jellies, Jams, And Syrups (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
본 발명은 구기자 시럽 및 그의 제조방법에 관한 것이다. 본 발명에 따른 구기자 시럽은 구기자를 건조 및 분쇄하는 공정; 분쇄된 구기자를 추출하는 공정; 수득된 구기자 추출액을 감압농축하여 구기자 엑기스를 제조하는 공정; 및 구연산, 고과당 및 물엿 등의 첨가제와 적량의 물을 넣어 혼합하는 공정에 의해 제조되며, 바람직하게는 구기자 엑기스 약 3.0 내지 5.0%, 당류 약 94.5 내지 97.0%, 산미류 약 0.05 내지 0.15 % 및 당도를 약 70Brix˚로 조절하기 위한 정제수로 구성된다. 본 발명에 의하면, 맛과 향취 등의 기호성이 뛰어나고, 다른 식품의 제조를 위한 중간 원료로도 사용될 수 있는 구기자 시럽을 간편하고 간단히 제조할 수 있다.The present invention relates to a wolfberry syrup and a method for producing the same. Wolfberry syrup according to the present invention comprises the steps of drying and grinding the wolfberry; Extracting the ground wolfberry; Concentration of the obtained wolfberry extract under reduced pressure to produce a wolfberry extract; And it is prepared by the process of mixing with a suitable amount of additives and additives such as citric acid, high fructose and starch syrup, preferably Gojija extract about 3.0 to 5.0%, sugar about 94.5 to 97.0%, acidity about 0.05 to 0.15% and It consists of purified water to adjust the sugar to about 70 Brix˚. According to the present invention, it is easy and simple to prepare a wolfberry syrup that is excellent in taste and flavor, and can also be used as an intermediate raw material for producing other foods.
Description
제1도는 본 발명에 따른 구기자 시럽의 제조과정을 나타낸 공정도이다.1 is a process chart showing the manufacturing process of the wolfberry syrup according to the present invention.
본 발명은 구기자 시럽 및 그의 제조방법에 관한 것이다. 좀 더 구체적으로, 본 발명은 구기자로부터 각종 영양성분 및 유효성분을 추출 및 농축하여 구기자 엑기스를 제조하고, 여기에 당류와 산미류 및 적량의 물을 첨가하여 제조한 구기자 시럽 및 그의 제조방법에 관한 것이다.The present invention relates to a wolfberry syrup and a method for producing the same. More specifically, the present invention relates to a wolfberry syrup prepared by extracting and concentrating various nutrients and active ingredients from the wolfberry to produce a wolfberry extract, and to the sugar and acid, and a suitable amount of water added thereto will be.
구기자는 가지과에 속하는 구기자 나무의 열매로서, 고유의 미감(味感)을 지니며 카로틴, 비타민 B1, B2 및 C, 니코틴산, 리놀산, 베타인, 피잘리엔 및 β-시스토스테롤(β-sistosterol)과 각종 무기성분 등을 다량 함유하고 있어 강장보신(强壯補身)및 강압명목(强壓明目)의 효과를 지니고 있고, 저비중 콜레스테롤의 장내흡수를 억제 강하하여 간장보호에 효과적이며, 고혈압, 협심증, 동맥경화 및 당뇨병 등의 성인병에 탁월한 예방 및 치료 효과를 지니고 있는 동시에, 시력보호 효과도 뛰어난 것으로 알려져 있다.Goji berries are the fruit of the goji berry family belonging to the branch family, has a unique sense of taste, carotene, vitamins B1, B2 and C, nicotinic acid, linoleic acid, betaine, pisaliene and β-sistosterol (β-sistosterol) ) And various inorganic ingredients, which have the effect of tonic bosin and squeezing nominal effect. It is effective in protecting the liver by inhibiting and decreasing intestinal absorption of low specific cholesterol. It is known to have excellent prophylactic and therapeutic effects on adult diseases such as angina, angina, arteriosclerosis, and diabetes mellitus, as well as to protect eyesight.
한편, 종래 구기자는 여러가지 다른 생약재와의 혼합물 형태로서 주로 차나 음료 및 증류주 형태의 주류로서 제조되어 왔다. 예컨대, 구기자와 오미자의 추출물을 주재료로 하고, 영지, 대추 등의 여러가지 다른 생약재를 부재료하여, 1차로 60-100℃에서 2-3시간 동안 수용성 물질을 추출하고, 이어서 2차로 80% 에탄올을 사용하여 40-90 ℃에서 에탄올이 용출하는 성분을 추출한 다음, 1, 2차 추출물을 50 ℃ 이하에서 감압농축하여, 구기자 0.5-1%, 오미자 1.0-5.0%, 영지 0.1-0.5%, 대추 1.0-2.0%에 기타 첨가제로서 당 및 산미료를 적당량 혼합하여 제조한 구기자 음료가 알려져 있다(참조: 대한민국 특허공고 제 91-6938호). 그러나, 이 구기자 음료는 구기자와 오미자를 주재료로 하고 영지와 대추 등을 부재료로 하는 음료로서 다른 기호식품을 제조하기 위한 중간 원료로서 사용하기에는 부적당하였고, 또한 추출용제로서 대한민국 약전에서 규정하고 있는 농도(30%)보다 훨씬 고농도(80%)의 알콜을 사용하였음에도 불구하고 구기자 엑기스를 제조하기 위한 추출공정에서 약 70% 이하의 비교적 낮은 수율로 구기자 엑기스를 제조한 것으로 나타났다.On the other hand, conventional wolfberry has been prepared as a mixture of various other herbal medicines, mainly in the form of liquor in the form of tea, beverages and spirits. For example, extracts of Goji and Schisandra chinensis are the main ingredients, and various other herbal medicines such as ganoderma lucidum and jujube are absent, and the water-soluble substance is extracted at 60-100 ° C. for 2-3 hours first, followed by 80% ethanol second Extract the components of ethanol eluted at 40-90 ℃, and then concentrated the first and second extracts at 50 ℃ or less under reduced pressure, 0.5-1% wolfberry, 1.0-5.0% Schisandra chinensis, 0.1-0.5% jujube, jujube 1.0- Gojija drink prepared by mixing an appropriate amount of sugar and acidulant as other additives in 2.0% is known (see Korean Patent Publication No. 91-6938). However, this goji drink is a beverage containing goji and schisandra chinensis as main ingredients, and ganoderma lucidum and jujube, and is not suitable for use as an intermediate raw material for the production of other favorite foods. Although much higher concentrations (80%) of alcohol were used in the extraction process for producing the wolfberry extract, the wolfberry extract was produced in a relatively low yield of about 70% or less.
또한, 쌀, 구기자, 엿기름 및 누룩으로 부터 발효시켜 구기자 증류주를 제조하는 방법이 알려져 있으나(참조: 대한민국 특허공고 제 93-5451호), 상기한 여러 가지 효과를 지니는 구기자를 기호식품으로 다변화하기 위한 일환으로서, 또한 다른 식품의 제조를 위한 중간 원료로서 사용하기 위하여 구기자 시럽을 제조한 예는 전무하였다.In addition, there is known a method for producing a wolfberry distilled liquor by fermenting it from rice, wolfberry, malt and malt (refer to Korean Patent Publication No. 93-5451), but for diversifying the wolfberry having various effects as described above. As part of this, no examples have been made of wolfberry syrup for use as an intermediate raw material for the production of other foods.
이에, 본 발명자들은 음료나 주류 이외의 구기자를 이용한 다른 기호식품 개발에 관하여 연구를 거듭한 결과, 다른 부재료의 첨가 없이 구기자만을 추출하고 감압농축하여 구기자 엑기스를 제조하고, 여기에 당류 및 산미류를 첨가하여 적량의 정제수에서 혼합하면, 기호식품 그 자체로서 뿐만 아니라 여러 가지 다른 식품의 제조를 위한 중간 원료로서도 이용될 수 있는 구기자 시럽을 얻을 수 있음을 확인하고, 본 발명을 완성하기에 이르렀다.Accordingly, the present inventors have conducted research on the development of other favorite foods using goji other than beverages and alcoholic beverages, extracting only gojija without addition of other subsidiary materials and concentrating under reduced pressure to produce goji extract, and the sugar and acidity When added and mixed in a suitable amount of purified water, it was confirmed that goji berry syrup that can be used not only as a favorite food itself but also as an intermediate raw material for the production of various other foods was obtained, and the present invention was completed.
따라서, 본 발명의 주된 목적은 구기자 시럽의 제조방법을 제공하는 것이다.Therefore, the main object of the present invention is to provide a method for producing wolfberry syrup.
본 발명의 다른 목적은 상기 방법에 의해 제조되는 기호식품으로서 뿐만 아니라 다른 식품의 중간 원료로서 이용될 수 있는 구기자 시럽을 제공하는 것이다.Another object of the present invention is to provide a wolfberry syrup that can be used not only as a favorite food produced by the above method but also as an intermediate raw material of other foods.
상기한 본 발명의 목적을 달성하기 위한 구기자 시럽의 제조방법은, 구기자를 건조 및 분쇄하는 공정; 분쇄된 구기자를 추출하는 공정; 전기 공정에서 수득된 구기자 추출액을 감압농축하여 구기자 엑기스를 제조하는 공정; 및, 전기 공정에서 수득한 구기자 엑기스에 첨가제 및 당도를 약 70Brix˚로 조절하기 위한 적량의 정제수를 넣어 혼합하는 공정을 포함하는 것을 특징으로 한다.Method for producing a wolfberry syrup for achieving the above object of the present invention, drying and grinding the wolfberry; Extracting the ground wolfberry; Concentrating the gojija extract obtained in the above step under reduced pressure to produce a gojija extract; And, it is characterized in that it comprises a step of mixing the appropriate amount of purified water for adjusting the additives and sugar to about 70 Brix ° in the Gojija extract obtained in the electrical process.
또한, 본 발명에 의하면, 상기 방법에 의해 제조된 구기자 시럽이 제공된다. 본 발명의 구기자 시럽은 바람직하게는 전체 성분의 중량을 기준으로 구기자 엑기스 약 3.0 내지 5.0%, 당류 약 94.5 내지 97.0%, 산미류 약 0.05 내지 0.15 % 및 당도를 약 70Brix˚로 조절하기 위한 적량의 정제수로 구성된다.According to the present invention, there is also provided a wolfberry syrup prepared by the above method. The wolfberry syrup of the present invention is preferably a suitable amount for adjusting the wolfberry extract about 3.0 to 5.0%, the sugars about 94.5 to 97.0%, the acidity about 0.05 to 0.15% and the sugar content to about 70Brix? It consists of purified water.
상기 본 발명의 구기자 시럽에 있어서, 당류로서는 물엿과 고과당을 동일 비율로 사용하는 것이 바람직하며, 산미류로서는 구연산이 바람직하게 사용된다.In the goji berry syrup of the present invention, it is preferable to use starch syrup and high fructose in the same ratio as the sugar, and citric acid is preferably used as the acid taste.
이하, 본 발명의 구기자 시럽을 제조하는 방법을 첨부도면을 참조하여 공정별로 상세히 설명하면 아래와 같다:Hereinafter, with reference to the accompanying drawings a method for producing a wolfberry syrup of the present invention will be described in detail by the process as follows:
[제 1공정 : 건조 및 분쇄공정][Step 1: Drying and Grinding]
구기자를 선별하고 깨끗이 세척하여 약 50 내지 70℃에서 건조시킨 다음, 60메쉬 이하의 크기로 분쇄한다.The wolfberry is screened, washed thoroughly, dried at about 50-70 ° C., and then ground to a size of 60 mesh or less.
[제 2공정 : 추출공정][Step 2: Extraction Process]
전기 공정으로 부터 수득한 분쇄된 구기자에 중량비로 약 8 내지 10배의 추출용제를 가하고, 약 70 내지 90℃에서 약 4 내지 5시간 동안 추출하는 과정을 2회 이상 반복하여 구기자 추출액을 제조한다. 이때, 추출용제로는 추출하고자 하는 유효성분의 종류에 따라 물 또는 30wt% 에탄올 수용액을 사용할 수 있으나, 물과 30wt%의 에탄올 수용액을 병용하는 것이 수율면에서 특히 바람직하다.To about 8 to 10 times the extraction solvent is added to the ground wolfberry obtained by the electrical process in a weight ratio, and the extraction process for about 4 to 5 hours at about 70 to 90 ℃ is repeated two times or more to prepare a wolfberry extract. At this time, the extraction solvent may be water or 30wt% ethanol aqueous solution depending on the type of the active ingredient to be extracted, it is particularly preferable in terms of yield in combination with water and 30wt% ethanol aqueous solution.
[제 3공정 : 농축공정][3rd process: concentration process]
전기 추출공정으로 부터 수득한 구기자 추출액을 여과하고, 약 12,000 내지 15,000rpm에서 약 10 내지 20분간 원심분리한 다음, 약 60 내지 80℃에서 수분 함량이 약 30% 이하로 될 때까지 감압농축하여 구기자 엑기스를 제조한다.The wolfberry extract obtained from the electric extraction process was filtered, centrifuged at about 12,000 to 15,000 rpm for about 10 to 20 minutes, and then concentrated under reduced pressure at about 60 to 80 ° C. until the water content was about 30% or less. Prepare the extract.
본 발명에 따르면, 상기의 제 1 내지 제 3 공정을 통해 수득한 구기자 엑기스는 보존기간을 연장시키기 위하여, 구기자 엑기스를 약 70 내지 80℃에서 약 0.5시간 동안 살균하는 공정이 추가로 포함될 수 있다.According to the present invention, the wolfberry extract obtained through the first to the third process may further include a step of sterilizing the wolfberry extract at about 70 to 80 ℃ for about 0.5 hours to extend the shelf life.
[제 4공정 : 구기자 시럽 제조공정][Step 4: Manufacturing wolfberry syrup]
전기공정으로 부터 수득한 구기자 엑기스에 당류, 바람직하기로는 고과당 및 물엿과, 산미제를 첨가하고, 최종적으로 수득되는 구기자 시럽의 당도를 약 70Brix˚로 조절하기 위한 적량의 정제수를 넣어 상온에서 교반기로 약 30분간 교반하여 구기자 시럽을 제조한다. 이때, 산미제로서는 구연산이 바람직하게 사용된다.A sugar, preferably high fructose and syrup, and an acidulant are added to the Gojija extract obtained from the electrical process, and a suitable amount of purified water is added to adjust the sweetness of the finally obtained Gojija syrup to about 70 Brix °. By stirring for about 30 minutes to prepare a wolfberry syrup. At this time, citric acid is preferably used as the acidulant.
상기한 본 발명의 구기자 시럽의 제조과정을 제1도에 나타내었다.The manufacturing process of the wolfberry syrup of the present invention described above is shown in FIG.
이하, 실시예를 통하여 본 발명을 자세히 설명하고자 한다. 이들 실시예는 오로지 본 발명을 설명하기 위한 것으로, 이들 실시예에 의해 본 발명의 범위가 한정되지 않는다는 것은 본 발명이 속하는 분야에서 통상의 지식을 가진 자들에게 있어서 자명할 것이다.Hereinafter, the present invention will be described in detail through examples. These examples are only for illustrating the present invention, it will be apparent to those skilled in the art that the scope of the present invention is not limited by these examples.
[실시예 1]Example 1
[구기자 엑기스의 제조][Production of goji berry extract]
구기자 약 1kg을 깨끗이 세척하여 약 65℃에서 건조시키고, 60메쉬로 분쇄한 다음, 약 10kg의 물로 약 80 ℃에서 약 4시간 동안 추출하여 추출액을 제조하였다. 구기자 추출액을 여과하고, 약 15,000rpm으로 10분간 원심분리한 다음, 약 70 ℃에서 수분함량이 약 30%이하가 될 때까지 감압농축하여 구기자 엑기스 약 450g(수율 약 45%)을 얻었다.About 1 kg of wolfberry was washed, dried at about 65 ℃, crushed with 60 mesh, and extracted with about 10 kg of water at about 80 ℃ for about 4 hours to prepare an extract. The wolfberry extract was filtered, centrifuged at about 15,000 rpm for 10 minutes, and then concentrated under reduced pressure at about 70 ° C. until the water content was about 30% or less to obtain about 450 g (about 45%) of the wolfberry extract.
[실시예 2 내지 15][Examples 2 to 15]
추출 용매 및 추출 온도를 하기 표 1에 나타낸 바와 같이 변화시킨 것을 제외하고는, 실시예 1과 동일하게 실시하여 구기자 엑기스를 제조하였다. 하기 표 1에서 보는 바와 같이, 추출 온도는 약 70 내지 90 ℃ 범위가 바람직하며, 추출용제로는 물과 30% 에탄올 수용액을 병용하는 것이 물과 50% 에탄올 수용액 및 물과 80% 에탄올 수용액을 병용하는 경우 보다 구기자 엑기스의 추출 수율에 있어서 9 내지 6% 이상 증가시킬 수 있었다.A wolfberry extract was prepared in the same manner as in Example 1 except that the extraction solvent and the extraction temperature were changed as shown in Table 1 below. As shown in Table 1 below, the extraction temperature is preferably in the range of about 70 to 90 ℃, the extraction solvent used in combination with water and 30% ethanol aqueous solution is used in combination with water and 50% ethanol aqueous solution and water and 80% ethanol aqueous solution In the extraction yield of goji berry extract than it could be increased by more than 9 to 6%.
[실시예 16-22][Example 16-22]
[구기자 시럽의 제조][Production of goji berry syrup]
전기 실시예 5에서 수득한 구기자 엑기스에 하기 표 2의 배합비로 물엿 및 고과당과 구연산을 첨가하고, 교반기로 교반하면서 당도가 약 70Brix˚로 될 때까지 정제수를 넣어 구기자 시럽을 제조하였다.To the wolfberry extract obtained in Example 5, starch syrup, high fructose and citric acid were added in the blending ratio of Table 2 below, and purified water was added until the sugar content was about 70 Brx ° while stirring with a stirrer to prepare goji berry syrup.
물리화학적 특성 및 관능검사:Physical and chemical properties and sensory tests:
상기 실시예 16 내지 22에서 제조된 구기자 시럽의 색도를 측정하였고, 보존성을 평가하였으며, 기호도를 관능검사하였다. 전기한 검사 및 평가방법을 아래에 나타내었다.The chromaticity of the wolfberry syrups prepared in Examples 16 to 22 was measured, the preservation was evaluated, and palatability was tested. The above inspection and evaluation methods are shown below.
(ⅰ) 색도: 색도계(color meter)를 사용하여 L(명도), a(적색도) 및 b(황색도)를 측정하였다.(Iii) Chromaticity: L (brightness), a (redness) and b (yellowness) were measured using a color meter.
(ⅱ) 보존성: 구기자 시럽을 상온에서 4개월간 저장하면서 육안 및 미생물 검사를 통하여 구기자 시럽의 부패상태를 검사하였다.(Ii) Preservation: During the storage of wolfberry syrup at room temperature for 4 months, the state of corruption of goji syrup was examined by visual and microbiological examination.
(ⅲ) 기호도: 관능검사는 10명을 대상으로 구기자 시럽의 외관, 질감, 색, 맛 및 전체적인 품질에 대한 기호도를 9점 평점법으로 실시하였다.(Ⅲ) Degree of appreciation: Sensory evaluation was carried out by nine point grading method for ten people's appreciation of appearance, texture, color, taste and overall quality of goji berry syrup.
상기 실시예 16 내지 22에서 제조된 구기자 시럽의 색도, 보존성 및 기호도를 하기 표 3에 나타내었고, 상기 실시예 16 내지 22에서 제조된 구기자 시럽에 대한 관능검사 결과를 하기 표4에 나타내었다.The chromaticity, retention, and preference of the wolfberry syrups prepared in Examples 16 to 22 are shown in Table 3 below, and the sensory test results for the wolfberry syrups prepared in Examples 16 to 22 are shown in Table 4 below.
이상에서 상세히 설명하고 입증하였듯이, 본 발명에 의해 맛과 향취가 우수하고 기호성이 높으며, 다른 식품의 중간 원료로서 사용될 수 있는 구기자 시럽을 간단한 방법으로 제조할 수 있다.As described and demonstrated in detail above, according to the present invention it is excellent in taste and flavor, high palatability, can be produced by a simple method of gojija syrup that can be used as an intermediate raw material of other food.
Claims (3)
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| KR1019950053766A KR0169289B1 (en) | 1995-12-22 | 1995-12-22 | The syrup of a chiness matrimony vine and its production |
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| KR100484416B1 (en) * | 2000-11-17 | 2005-04-22 | 퓨리메드 주식회사 | A crude drug composition for promoting learning and memory which contains Lycii fructus extract as an effective ingredient |
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| KR100293736B1 (en) * | 1998-08-12 | 2001-09-17 | 배일주 | Korean extracts containing sugar-binding protein and methods for producing the same |
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| KR100484416B1 (en) * | 2000-11-17 | 2005-04-22 | 퓨리메드 주식회사 | A crude drug composition for promoting learning and memory which contains Lycii fructus extract as an effective ingredient |
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