KR100436445B1 - The manufacturing method of composition from the health support food in the plant group which is suitable for drinking - Google Patents
The manufacturing method of composition from the health support food in the plant group which is suitable for drinking Download PDFInfo
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- KR100436445B1 KR100436445B1 KR10-2001-0053018A KR20010053018A KR100436445B1 KR 100436445 B1 KR100436445 B1 KR 100436445B1 KR 20010053018 A KR20010053018 A KR 20010053018A KR 100436445 B1 KR100436445 B1 KR 100436445B1
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- fermentation
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- 239000000203 mixture Substances 0.000 title claims abstract description 12
- 230000035622 drinking Effects 0.000 title claims abstract description 9
- 238000004519 manufacturing process Methods 0.000 title abstract 2
- 235000013305 food Nutrition 0.000 title description 3
- 238000000855 fermentation Methods 0.000 claims abstract description 28
- 230000004151 fermentation Effects 0.000 claims abstract description 28
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 26
- 241000196324 Embryophyta Species 0.000 claims abstract description 21
- 238000000034 method Methods 0.000 claims abstract description 15
- 235000003261 Artemisia vulgaris Nutrition 0.000 claims abstract description 5
- 240000006891 Artemisia vulgaris Species 0.000 claims abstract description 5
- 240000000599 Lentinula edodes Species 0.000 claims abstract description 5
- 240000007472 Leucaena leucocephala Species 0.000 claims abstract description 5
- 235000010643 Leucaena leucocephala Nutrition 0.000 claims abstract description 5
- 240000000249 Morus alba Species 0.000 claims abstract description 5
- 235000008708 Morus alba Nutrition 0.000 claims abstract description 5
- 235000015872 dietary supplement Nutrition 0.000 claims abstract description 5
- 230000005070 ripening Effects 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims description 14
- 235000000346 sugar Nutrition 0.000 claims description 12
- 230000032683 aging Effects 0.000 claims description 4
- 239000011550 stock solution Substances 0.000 claims description 4
- 230000035800 maturation Effects 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 235000015073 liquid stocks Nutrition 0.000 claims description 2
- 239000002244 precipitate Substances 0.000 claims 1
- 230000015271 coagulation Effects 0.000 abstract description 5
- 238000005345 coagulation Methods 0.000 abstract description 5
- 238000010438 heat treatment Methods 0.000 abstract description 4
- 235000013361 beverage Nutrition 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract description 3
- 230000004060 metabolic process Effects 0.000 abstract description 2
- 102000004169 proteins and genes Human genes 0.000 abstract description 2
- 108090000623 proteins and genes Proteins 0.000 abstract description 2
- 239000000284 extract Substances 0.000 description 7
- 241000218206 Ranunculus Species 0.000 description 5
- 239000013049 sediment Substances 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 3
- 239000007791 liquid phase Substances 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 239000004480 active ingredient Substances 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000003809 water extraction Methods 0.000 description 2
- 206010001605 Alcohol poisoning Diseases 0.000 description 1
- 235000016068 Berberis vulgaris Nutrition 0.000 description 1
- 241000335053 Beta vulgaris Species 0.000 description 1
- 229920000742 Cotton Polymers 0.000 description 1
- 240000009164 Petroselinum crispum Species 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 210000003169 central nervous system Anatomy 0.000 description 1
- 210000004720 cerebrum Anatomy 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 230000005281 excited state Effects 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 235000011197 perejil Nutrition 0.000 description 1
- 239000000575 pesticide Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 235000004252 protein component Nutrition 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Classifications
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- 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
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- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
본 발명은 식물군에서 건강보조음료를 제조하는 방법에 관한 것으로, 특히 인체에 유효한 성분을 다량 함유하고 있는 각종 식물군(예; 오갈피, 표고버섯, 뽕잎, 쑥, 아카시아꽃잎, 등)을 자연숙성 발효시키며, 발효시에 발생하는 에탄올과 같은 알콜성분을 제거하여 단백질의 응고를 없애서 음용시 이취감없이 음용이 용이하도록 하며, 가공된 조성물을 데우지 않고도 음용이 가능하도록 하여 여름철에도 쉽게 음용하여 인체에 원할한 신진대사를 이루도록 하는 것을 특징으로 하는 식물군에서 건강보조식품으로 음용 가능한 조성물의 제조방법에 관한 것이다.The present invention relates to a method for producing a health supplement beverage in the plant group, and in particular, the natural ripening of various plant groups (e.g. ogalpi, shiitake mushroom, mulberry leaves, mugwort, acacia leaf, etc.) containing a large amount of ingredients effective for the human body. It is fermented, and it removes coagulation of protein by removing alcohol component such as ethanol generated during fermentation, so that it is easy to drink without odor when drinking, and it is possible to drink without heating the processed composition, so it is easy to drink in summer. The present invention relates to a method for preparing a drinkable composition as a dietary supplement in a plant group characterized by achieving a smooth metabolism.
Description
본 발명은 식물군에서 건강보조식품으로 음용 가능한 조성물의 제조 방법에 관한 것으로, 특히 인체에 유효한 성분을 다량 함유하고 있는 각종 식물군(예; 오갈피, 표고버섯, 뽕잎, 쑥, 아카시아꽃잎, 등)을 자연숙성 발효시키며, 발효시에 발생하는 에탄올과 같은 알콜성분을 제거하여 단백질의 응고를 없애서 음용시 이취감없이 음용이 용이하도록 하며, 가공된 조성물을 데우지 않고도 음용이 가능하도록 하여 여름철에도 쉽게 음용하여 인체에 원할한 신진대사를 이루도록 하는 것을 특징으로 하는 식물군에서 건강보조식품으로 음용 가능한 조성물의 제조방법에 관한 것이다.The present invention relates to a method for preparing a composition that can be used as a dietary supplement in a plant group, and in particular, various plant groups containing a large amount of ingredients effective for the human body (for example, augalpi, shiitake mushrooms, mulberry leaves, mugwort, acacia petals, etc.). Natural fermentation fermentation, removes alcohol components such as ethanol generated during fermentation to eliminate coagulation of protein, so that drinking is easy to drink without odor when drinking, and drinking is easy to drink even in summer without heating the processed composition The present invention relates to a method for preparing a drinkable composition as a health supplement food in a plant group characterized by achieving a smooth metabolism in the human body.
일반적으로 각종 식물군을 원료로하여 건강음료 및 엑기스를 추출하는 방법은 천연상태의 식물체를 선별, 수세, 건조등을 거친 후, 배전처리 또는 열수추출(증탕) 하여 얻어지는 것이 통상의 방법이라 할 것이고, 식물체의 원재료에 따라 각종 첨가물을 함께 넣어 추출하거나, 원재료를 추출한 후 첨가물을 희석 또는 용해하는 방법등이 많이 알려져 있었다.In general, the method of extracting healthy beverages and extracts from various plant groups as raw materials is obtained by screening, washing, drying, etc. of natural plants, followed by roasting or hot water extraction (evaporation). According to the raw materials of plants, various additives are added together or extracted, or the method of diluting or dissolving the additives is known.
그러나, 이와 같은 배전솥에서 배전처리 하거나 열수추출 하는 방법은 단시간에 높은 온도로 가열처리 하기 때문에 원재료에 대한 식물고유의 향미를 잃게 되거나 식물군에 존재하는 각종 영양소를 파괴하여 별도의 당류 및 아미노산류 등을 혼합하게 되는 이중의 번거로움이 발생하였다.However, the roasting process or hot water extraction method in such a roasting pot is heated to a high temperature in a short time, so that the native flavor of the raw material is lost or various nutrients present in the plant group are separated to separate sugars and amino acids. There was a double hassle to mix and the like.
한편, 각종 식물군으로부터 음료 및 엑기스를 추출하여 가공하는 다양한 방법이 알려져 있으나, 본 발명과 같이 고온의 열을 가하지 않고 자연숙성하여 발효시키는 방법이 공개되어 있어 이를 언급하고자 한다.On the other hand, various methods for extracting and processing beverages and extracts from various plant groups are known, but the method of natural aging and fermentation without the application of high temperature heat as in the present invention is disclosed and will be mentioned.
국내의 등록특허공보 제0155436호의 "미나리 엑기스의 추출방법"에는 미나리를 적층하고, 흑설탕을 도포한 후 장기간 보관에 의해 삼투압의 원리로 엑기스를 추출하는 방법에 있어서,In the method of extracting buttercup extract of Korean Patent Publication No. 0155436, the buttercup is laminated, the brown sugar is applied, and then the extract is extracted on the principle of osmotic pressure by long term storage.
오전10시 이전에 채취한 물없이 무농약, 무비료로 재배한 미나리 100중량부에 대해 흑설탕 30중량부를 전통 옹기 내에서 번갈아 적층하되 상기 옹기의 약4/5의 높이까지 적층하고, 상기 옹기 입구를 창호지 또는 무명베로 덮고, 하절기에는 약 6일 내지 7일간, 동절기에는 14 내지 15일간 0℃에서 보관하여서 되는 것을 특징으로 하는 미나리 엑기스의 추출방법이 공지되어 있다.30 parts by weight of brown sugar are alternately stacked in a traditional pottery with respect to 100 parts by weight of no-pesticide and no-plant parsley, without water collected before 10:00 am, and the pottery inlet is stacked to a height of about 4/5 of the pottery. The method of extracting buttercup extract is characterized in that it is covered with a window paper or cotton beet, and stored at 0 ° C. for about 6 to 7 days in the summer season and 14 to 15 days in the winter season.
그러나, 이와 같은 종래의 방법에 있어서는 미나리 자체의 향과 맛 또는 영양소를 손실없이 거둘수 있는 장점은 있으나, 설탕과 같은 당성분에 의해 미나리가 발효되면서 발생하게 되는 에탄올과 같은 알코올성분에 의해 단백질 성분이 응고되는 관계로 추출된 엑기스가 맑지 못하고 침점물과 같은 응고액이 발생하며 음용시 탁한 맛을 남기는 단점이 있었다.However, such a conventional method has the advantage that the aroma and taste or nutrients of the buttercup itself can be regained without loss. However, the protein component is reduced by the alcohol component such as ethanol, which is generated by fermenting the buttercup by sugar components such as sugar. Due to the coagulation, the extracted extract is not clear, coagulation liquid such as a deposit occurs, and has a disadvantage of leaving a turbid taste when drinking.
더욱이 알코올성분은 인체의 대뇌에 치명적인 손실을 주는 것으로 다량 복용하면 대뇌의 제어 기능이 억제되어 흥분상태가 되고 중추신경이 억제되는 것으로 잘 알려져 있으며 지속적인 복용은 알코올 중독에 걸리기 쉽다.Moreover, alcohol is a fatal loss to the human brain. When a large dose of the control function of the cerebrum is suppressed to become excited state and the central nervous system is known to be suppressed, and continuous dose is liable to alcohol poisoning.
따라서, 본 발명은 상기의 전통 옹기에 원재료와 흑설탕을 섞어서 보관하므로서 자연숙성으로 발효시키는 방법을 이용하는 것은 동일하나, 숙성방법에 차이를 두어 좀더 원재료의 향미를 살리고 음용시 이취감없이 복용이 가능하도록 원재료에 대하여 1,2차발효 숙성시킴과 아울러 식물군의 발효시 자연적으로 발생하는 에탄올을 열처리로 제거하여 추출물내의 함유된 지방질 성분의 응고를 방지하도록 하는 것으로, 무알코올의 자연산 식물군의 건강보조식품으로 활용가능한 조성물을 제공하고자 하는 것이다.Therefore, the present invention is the same as using the method of fermentation by natural ripening by storing the raw materials and brown sugar mixed in the traditional Onggi, but the difference in the aging method to take advantage of the flavor of the raw materials and to take without odor when drinking The primary and secondary fermentation of raw materials and the removal of ethanol, which occurs naturally during fermentation of plants, by heat treatment to prevent coagulation of the fatty components contained in the extract. It is to provide a composition that can be used as food.
이하, 본 발명을 상세히 설명하면 다음과 같다.Hereinafter, the present invention will be described in detail.
먼저, 각종 식물군(오갈피, 표고버섯, 뽕잎, 쑥, 아카시아꽃잎, 등)중 희망하는 어느 하나의 원재료를 단일체 또는 하나 이상의 원재료를 섞어 이중복합체로 구성되는 재료를 선별, 수세하여 적당한 크기로 세절하고, 옹기 항아리에 넣어 발효를 시키되, 물 20ℓ에 원재료 4㎏을 흑설탕 4㎏과 함께 혼합하여 원재료에 따라 3-6개월간의 자연숙성으로 1차발효를 시킨다.First of all, a variety of plant groups (Ogalpi, shiitake mushroom, mulberry leaf, mugwort, acacia flower leaf, etc.) select one material or a mixture of one or more raw materials, and wash the material composed of a double complex and cut it into a suitable size. The fermentation is carried out in an Onggi jar, and 4 kg of raw material is mixed with 4 kg of brown sugar in 20 liters of water, followed by primary fermentation by natural ripening for 3-6 months depending on the raw material.
즉, 선별된 식물군의 무르고 단단함에 따라 차등적으로 숙성기간을 달리하여 단단한 식물체에서도 유효성분이 충분히 발효되어 침출될 수 있도록 하는 것이다.In other words, by varying the maturation period according to the soft and hard of the selected plant group, the active ingredient can be sufficiently fermented and leached even in hard plants.
이와 같이 1차발효된 침출물에서 원재료의 유효성분이 침출된 침출액상과 원재료의 껍데기를 분리하여 새로운 옹기 항아리에 침출액상과 흑설탕 2㎏을 재 혼합하여 약 15일간 2차발효 숙성하도록 하여 완전한 발효원액을 얻은 후, 발효원액에 약 100℃의 열을 40-60분간 가하여 1,2차발효 숙성시에 자연적으로 발생하는 에탄올을 증류하여 제거를 시킨 후, 냉각하여 걸음망에 의해 침전물을 걸러주거나 착즙기와 같은 기구를 이용하여 침점물이 없는 맑은 액상의 원액만을 포장하도록 하는 것이다.In this way, the fermented leachate is separated from the leached liquid phase from which the active ingredient of the raw material is leached from the shell of the raw materials, and remixed the leached liquid phase and 2 kg of brown sugar in a new Onggi jar to be fermented for 2 days to fermentation for about 15 days. After obtaining, the fermentation broth was heated at about 100 ° C. for 40-60 minutes to distill off ethanol, which occurs naturally during the first and second fermentation, and then cooled to filter the sediment or juice Use a device such as a machine to pack only the clear liquid stock without deposits.
상기에서 원재료를 발효 숙성시키는 옹기 항아리는 직사광선을 피하는 그늘진곳에 보관하는 것은 물론이며, 1차발효 숙성된 침출액상을 새로운 옹기에 옴겨서 2차발효 숙성시키는 것은 1차발효시에 항아리 내부에 앉게되는 앙금과 같은 이물질로부터 분리하여 맑고 정숙된 완전한 발효원액을 얻고자 하는 것이다.Onggi jar fermenting and fermenting the raw materials in the above is not only stored in a shaded place away from direct sunlight, the fermentation of the first fermented leaching liquid phase in the new pottery secondary fermentation is to sit inside the jar during the first fermentation It is to separate from foreign substances such as sediment and obtain a clear and quiet fermentation stock solution.
또한, 상기에서 열을 가하여 에탄올을 제거 시키는 것은 살균의 목적도 있으나, 식물군이 발효되면서 식물의 효모에 의해 다시 당분을 발효시키는 과정에서 필연적으로 에탄올이 발생하게 되고, 이 에탄올은 발효원액 중에 포함된 단백질을 응고시키는 성질을 갖게되어 에탄올을 제거하지 않고 포장을 할 경우 시간의 경과에 따라 응고된 침점물이 발생 하게되어 포장원액이 변질된 것처럼 보이거나, 음용시 침전물에 의한 이취감을 느끼므로 복용을 꺼리는 것을 막기 위함이다.In addition, the removal of ethanol by applying heat in the above is also the purpose of sterilization, ethanol is inevitably generated during the fermentation of sugar by the yeast of the plant as the plant group is fermented, this ethanol is included in the fermentation stock solution If the product is packaged without removing ethanol, the coagulated sediment may be generated as time passes, and the packing solution may be deteriorated or it may be smelled by sediment when drinking. This is to prevent reluctance.
이상과 같은 본 발명은 인체에 유효한 성분을 다량 함유하고 있는 각종 식물군(예; 오갈피, 표고버섯, 뽕잎, 쑥, 아카시아꽃잎, 등)을 자연숙성 발효한 것으로 식물에 있는 영양소를 파괴하지 않아 건강보조식품으로 활용이 가능한 것이며, 특히 복용시 이취감없이 음용이 용이하도록 응고되는 침전물을 없애고 정숙된 원액만을 제공하는 것으로, 가공된 조성물을 데우지 않고도 음용이 가능하여 여름철에도 쉽게 복용하여 남녀노소 누구든지 복용이 가능한 것이다.The present invention as described above is a natural ripening fermentation of various plant groups (e.g. Ogalpi, shiitake mushroom, mulberry leaves, mugwort, acacia petals, etc.) containing a large amount of effective ingredients to the human body does not destroy the nutrients in the plant health It can be used as a supplement, and in particular, it eliminates sediment that solidifies so that it is easy to drink without taking off-flavor, and provides only the undiluted stock solution.It is possible to drink without heating the processed composition. You can take it.
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| KR100407709B1 (en) * | 2001-10-26 | 2003-12-01 | (주)두루원 | Process for making multi-step fermentated extracts from pine needles |
| KR20020003165A (en) * | 2001-11-23 | 2002-01-10 | 송윤강 | Process for Producing a fermented food for health aid |
| CN103609797A (en) * | 2013-11-29 | 2014-03-05 | 赵廷宝 | Folium mori tea bag |
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| JPH08107778A (en) * | 1994-10-13 | 1996-04-30 | Tsuyako Kume | Production of pine needle extract beverage |
| KR970007182A (en) * | 1995-07-27 | 1997-02-21 | 배순훈 | Freezer compressor protection circuit |
| KR970021281A (en) * | 1995-10-14 | 1997-05-28 | 서병호 | Manufacturing method of naturally fermented vinegar mainly composed of pine needles and heavy white sugar |
| JPH09294560A (en) * | 1996-05-08 | 1997-11-18 | Morikawa Kenkoudou Kk | Vegetable fermented food material and its production |
| KR0152687B1 (en) * | 1994-09-29 | 1998-09-15 | 김남규 | Peach fermentation beverage and its method |
| KR20010008094A (en) * | 2000-11-08 | 2001-02-05 | 강성은 | method of making a beverage used sea pine needles |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR0152687B1 (en) * | 1994-09-29 | 1998-09-15 | 김남규 | Peach fermentation beverage and its method |
| JPH08107778A (en) * | 1994-10-13 | 1996-04-30 | Tsuyako Kume | Production of pine needle extract beverage |
| KR970007182A (en) * | 1995-07-27 | 1997-02-21 | 배순훈 | Freezer compressor protection circuit |
| KR970021281A (en) * | 1995-10-14 | 1997-05-28 | 서병호 | Manufacturing method of naturally fermented vinegar mainly composed of pine needles and heavy white sugar |
| JPH09294560A (en) * | 1996-05-08 | 1997-11-18 | Morikawa Kenkoudou Kk | Vegetable fermented food material and its production |
| KR20010008094A (en) * | 2000-11-08 | 2001-02-05 | 강성은 | method of making a beverage used sea pine needles |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR20070039689A (en) * | 2005-10-10 | 2007-04-13 | 정종택 | Method for manufacturing mushroom sichye |
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