KR100431275B1 - 생열귀 농축액 캡슐이 함유된 음료의 제조방법 - Google Patents
생열귀 농축액 캡슐이 함유된 음료의 제조방법 Download PDFInfo
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- KR100431275B1 KR100431275B1 KR10-2001-0043518A KR20010043518A KR100431275B1 KR 100431275 B1 KR100431275 B1 KR 100431275B1 KR 20010043518 A KR20010043518 A KR 20010043518A KR 100431275 B1 KR100431275 B1 KR 100431275B1
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Classifications
-
- 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
Abstract
Description
구분 | 수분 | 회분 | 조지방 | 조단백질 | 조섬유 | 기타 |
잎 | 8.42 | 10.42 | 7.16 | 12.62 | 13.49 | 47.89 |
열매 | 6.65 | 6.28 | 6.58 | 5.26 | 7.39 | 67.24 |
구분 | 비타민 C | Ca | Fe | K | Mg | Mn |
잎 | 1,114 | 7.85 | 0.33 | 3.55 | 0.86 | 0.10 |
열매 | 319 | 2.10 | 0.02 | 7.19 | 0.53 | 0.01 |
구 분 | 물 | 50% 에탄올 | ||||
40℃ | 60℃ | 80℃ | 40℃ | 60℃ | 80℃ | |
비타민 C(mg/100mg) | 307 | 319 | 335 | 411 | 371 | 441 |
미생물 | 잎 저해농도(㎍/㎖) | 열매 저해농도(㎍/㎖) | |||||
500 | 100 | 2000 | 500 | 1000 | 2000 | ||
그람양성균 | B. subtilus | + | - | - | + | - | - |
S. aureus | + | + | + | + | + | + | |
L. monocytogenes | + | + | - | + | + | + | |
그람음성균 | S. typhimurium | + | + | + | + | + | + |
E. coliO157:H7 | + | + | - | + | + | + | |
P. aeruginosa | + | - | - | + | + | - |
알긴산농도(%) | 캡슐강도*(g/cm2) | 색도** | 관능검사*** | |||
L | a | b | 맛 | 씹힘성 | ||
1.0 | 4105.820 | 26.66 | -0.24 | -3.89 | 3 | 3 |
1.5 | 5680.424 | 22.86 | -0.1 | -2.58 | 3 | 4 |
2.0 | 5829.659 | 20.57 | -0.1 | -1.59 | 3 | 4 |
2.5 | 5940.256 | 18.13 | -0.13 | -1.65 | 3 | 3 |
3.0 | 7062.666 | 17.75 | -0.14 | -1.53 | 3 | 2 |
염화칼슘농도(M) | 알긴산농도(%) | 캡슐강도*(g/cm2) | 색도** | 관능검사*** | |||
L | a | b | 맛 | 씹힘성 | |||
0.01 | 1.0 | 3829.176 | 14.71 | 0.03 | -1.19 | 3 | 2 |
1.5 | 4291.005 | 14.37 | 0.04 | -0.94 | 3 | 2 | |
2.0 | 4875.132 | 17.67 | -0.02 | -0.97 | 3 | 4 | |
0.03 | 1.0 | 4.63.327 | 16.15 | 0.02 | -1.08 | 3 | 2 |
1.5 | 5139.120 | 16.41 | -0.03 | -0.89 | 3 | 3 | |
2.0 | 5245.338 | 17.86 | 0.01 | -1.01 | 3 | 4 | |
0.05 | 1.0 | 4105.820 | 26.66 | -0.24 | -3.89 | 3 | 3 |
1.5 | 5680.424 | 22.86 | -0.1 | -2.58 | 3 | 3 | |
2.0 | 5829.659 | 20.57 | -0.1 | -1.59 | 3 | 4 | |
0.07 | 1.0 | 4110.912 | 21.57 | -0.03 | -2.04 | 3 | 2 |
1.5 | 5718.254 | 20.34 | -0.13 | -1.67 | 3 | 3 | |
2.0 | 5900.529 | 19.25 | -0.1 | -1.7 | 3 | 4 |
구 분 | 캡슐형태* | 강도**(g/cm2) | 관능검사*** | |
맛 | 탄성 | |||
생열귀 농축액 | 1 | 4315.115 | 2 | 2 |
생열귀 농축액+PG-10(1%) | 3 | 5371.155 | 4 | 3.5 |
생열귀 농축액+PG-10(2%) | 2.5 | 5624.665 | 3 | 3.5 |
Claims (10)
- 생열귀 잎 또는 열매로부터 생열귀 농축액을 제조하는 단계와;생열귀 농축액을 캡슐화하는 단계와;생열귀 농축액 캡슐을 음료에 첨가하는 단계를 포함하는 것을 특징으로 하는 생열귀 농축액 캡슐을 함유하는 음료의 제조방법
- 제 1항에 있어서, 생열귀 잎으로부터 생열귀 농축액의 제조는생열귀 잎을 세척 후 건조, 분쇄 및 추출하는 공정과;추출 후 감압농축하는 공정을 포함함을 특징으로 하는 생열귀 농축액 캡슐을 함유하는 음료의 제조방법
- 제 1항에 있어서, 생열귀 열매로부터 생열귀 농축액의 제조는생열귀 열매를 동결건조하고 용매로 40∼80℃의 온도에서 2∼3 시간 동안 추출하는 공정과;추출 후 감압농축하는 공정을 포함함을 특징으로 하는 생열귀 농축액 캡슐을 함유하는 음료의 제조방법
- 제 2항에 있어서, 생열귀 잎을 세척 후 5∼7초동안 블랜칭(blanching) 또는 6∼8초 동안 스티밍(steaming)하는 공정을 포함하는 것을 특징으로 하는 생열귀 농축액 캡슐을 함유하는 음료의 제조방법
- 제 3항에 있어서, 용매는 물, 에탄올 또는 메탄올 임을 특징으로 하는 생열귀 농축액 캡슐을 함유하는 음료의 제조방법
- 제 1항에 있어서, 생열귀 농축액 캡슐화는 생열귀 농축액 10∼15중량%과 부재료 41∼50 중량%의 혼합물을 알긴산 21∼30 중량%, 염화칼슘(CaCl2) 수용액 3∼7 중량%, 증점제 3∼7 중량%으로 캡슐화 함을 특징으로 하는 생열귀 농축액 캡슐을 함유하는 음료의 제조방법
- 제 6항에 있어서, 부재료는 오렌지 농축액, 포도 농축액, 사과 농축액, 복숭아 농축액, 살구 농축액, 배 농축액, 파인애플 농축액 중에서 선택된 1가지 임을 특징으로 하는 생열귀 농축액 캡슐을 함유한 음료의 제조방법
- 제 6항에 있어서, 증점제는 로커스트빈검 28중량%, 가라기난 15중량%, 펙틴 10중량%, 트리소시움시트레이트 9중량%, 칼슘락테이트 4중량%, 염화칼슘 2중량% 포함하는 것 임을 특징으로 하는 생열귀 농축액 캡슐을 함유한 음료의 제조방법
- 제 1항에 있어서, 생열귀 농축액 캡슐 7∼15개를 음료에 첨가함을 특징으로 하는 생열귀 농축액 캡슐을 함유하는 음료의 제조방법
- 제 1항 또는 제 9항에 있어서, 음료는 과즙음료, 탄산음료, 미(米)즙음료 중에서 선택된 1종류인 것을 특징으로 하는 생열귀 농축액 캡슐을 함유하는 음료의 제조방법
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KR20000001287A (ko) * | 1998-06-10 | 2000-01-15 | 김진선 | 천연 비타민c가 다량 함유된 생열귀 엽차의 제조방법 |
KR20020010999A (ko) * | 2000-07-31 | 2002-02-07 | 김석남 | 항산화 활성이 있는 생열귀나무 추출물 및 이를 이용한플라반계 화합물의 제조방법 |
KR20020023520A (ko) * | 2000-09-22 | 2002-03-29 | 박종철 | 생열귀나무의 기능성 음료수 및 그 제조방법 |
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