KR100441111B1 - Drinks comprising glasswort extracts - Google Patents
Drinks comprising glasswort extracts Download PDFInfo
- Publication number
- KR100441111B1 KR100441111B1 KR10-2001-0056201A KR20010056201A KR100441111B1 KR 100441111 B1 KR100441111 B1 KR 100441111B1 KR 20010056201 A KR20010056201 A KR 20010056201A KR 100441111 B1 KR100441111 B1 KR 100441111B1
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- South Korea
- Prior art keywords
- bark
- weight
- extract
- parts
- present
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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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/04—Extraction of juices
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/70—Vitamins
- A23V2250/708—Vitamin C
-
- 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
- A23V2300/24—Heat, thermal treatment
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
본 발명은 세척된 퉁퉁마디의 부드러운 가지에 중량 기준으로 5배의 물을 가하면서 분쇄하고, 얻어진 분쇄물을 95 내지 105℃의 온도에서 15 내지 40분간 열처리하고, 여과시켜 퉁퉁마디 추출액을 얻고, 이 추출액 100 중량부에 기호도 증진 성분을 6 내지 8중량부 첨가하여서 된 퉁퉁마디 음료에 관한 것이다. 본 발명의 퉁퉁마디 음료는 미네랄 성분 등 유익한 성분이 효과적으로 추출되어 있고, 일반인들이 음용할 수 있도록 퉁퉁마디 자체의 짠맛과 쓴맛이 개선되어 있어서, 음용할 경우에 건강 증진 효과를 얻을 수 있다.The present invention is pulverized by adding 5 times of water by weight to the soft branches of the washed bark, heat-treated for 15 to 40 minutes at a temperature of 95 to 105 ℃, filtered to obtain a bark extract The present invention relates to a lumpy beverage made by adding 6 to 8 parts by weight of a preference enhancing component to 100 parts by weight of this extract. The bark beverage of the present invention is effectively extracted beneficial ingredients such as minerals, and the salty and bitter taste of the bark itself is improved so that the public can drink, it is possible to obtain a health promoting effect when drinking.
Description
본 발명은 퉁퉁마디 추출액을 함유한 음료에 관한 것이다. 보다 구체적으로 말하자면, 본 발명은 세척된 퉁퉁마디의 부드러운 가지에 중량 기준으로 5배의 물을 가하면서 분쇄하고, 얻어진 분쇄물을 95 내지 105℃의 온도에서 15 내지 40분간 열처리하고, 여과시켜 퉁퉁마디 추출액을 얻고 이 추출액 100 중량부에 기호도 증진 성분을 6 내지 8중량부 첨가하여서 된 퉁퉁마디 음료에 관한 것이다.The present invention relates to a beverage containing the bark extract. More specifically, the present invention is pulverized by adding 5 times of water by weight to the soft branches of the washed bark, heat-treated the obtained pulverized product at a temperature of 95 to 105 ℃ for 15 to 40 minutes, filtered It relates to a soda bark beverage obtained by obtaining a node extract and adding 6 to 8 parts by weight of a palatability enhancing component to 100 parts by weight of the extract.
일반적으로 퉁퉁마디(一名: 함초, 學名 :Salicornia herbacea,英名 : glasswort)는 우리나라 서해안 개펄에서 자라는 한해살이 풀로 알려져 있으며 바닷물과 가까운 개펄이나 염전 주위에 무리 지어 분포되어 있다. 퉁퉁마디는 맛이 몹시 짜며 지구상에서 유일하게 염분을 흡수하면서 자라는 식물로서, 나트륨을 비롯하여, 칼슘, 마그네슘, 칼륨, 철, 인 등 갖가지 미네랄이 풍부하게 함유되어 있다고 알려져 있다. 유럽에서는 퉁퉁마디의 어린 줄기로 샐러드를 만들어 먹기도 하고, 일본에서는 퉁퉁마디가 천연기념물로 지정되어 있을 정도로 그 가치가 확인되고 있다.Generally, Salicornia herbacea ( English name: glasswort) is known as a yearly grass that grows on Gaphal on the west coast of Korea. Stalk is very salty and is the only plant on the planet that absorbs salt. It is known to contain abundant minerals such as sodium, calcium, magnesium, potassium, iron, and phosphorus. In Europe, salads are made from young stems, and in Japan, they are valued so that they are designated as natural monuments.
한편, 우리나라에서 퉁퉁마디를 약초나 식품으로 쓴 기록은 없지만, 바닷가에 사는 사람들이 드물게 나물로 무쳐 먹기도 하였고, 또한 민간에서 봄철에 몸이 나른하고 밥맛이 없을 때 퉁퉁마디 나물을 먹으면 눈이 밝아지고 밥맛이 좋아진다는 얘기가 전해지며, 또 황해도 지방에서는 퉁퉁마디를 소화불량, 위장병, 간염, 신장병 등에 약으로 사용한다고 알려져 있다. 이러한 퉁퉁마디는 독특한 짠맛과 다양한 생리적 효능이 구전되어 전라남도 해남 등지에서도 생나물과 건조분말 등 재래적인 방법으로 식용되고 있다.On the other hand, in Korea, there is no record of lumpy herbs as food or herbs, but people who live on the beach rarely eat them with herbs, and when they eat dry herbs in spring when they are languid and have no taste, the eyes become brighter. It is said that the taste of rice is improved, and in the province of Hwangdo, it is known to use tung bark as a medicine for indigestion, gastrointestinal disease, hepatitis, kidney disease, etc. These stalks have a unique salty taste and various physiological effects, and are used in traditional methods such as fresh greens and dry powder in Haenam, Jeollanam-do.
퉁퉁마디의 효능이 알려지면서, 퉁퉁마디의 유효성분을 추출하여 식품에 응용하거나, 약리기능성을 이용하는 방법에 관한 연구가 진행되고 있다.As the efficacy of the bark bark is known, research on a method of extracting the active ingredient of bark bark and applying it to food, or using pharmacological functionality is being conducted.
예를들어, 2000. 03. 06자 공개된 출원번호 10-1999-0056963호(공개번호 특2000-0012555호)에서는 함초를 주성분으로 함유하는 식품의 제조방법을 기재하고 있다. 이 제조방법은 함초, 후박, 목향, 및 맥아를 혼합하여 정제수에서 가열하여 중탕액을 제조하는 단계, 중탕액의 여과 단계, 감온 단계, 여과액에 함초 박편을 침적시키는 단계, 다시 여과시키고, 이 여과액에 생체정보수, 올리고당 및 꿀을 혼합한 후 고온살균처리하는 단계를 포함하고 있다. 이 출원에서는 함초외에도 중요한 약리학적 기능을 가진 후박과 목향을 사용하므로, 음용 식품의 성분이나 함초의 추출 조건이 본 발명과는 상이하다.For example, Korean Patent Application Publication No. 10-1999-0056963 (Publication No. 2000-0012555) published on March 06, 2000 describes a method for producing a food containing seaweed as a main component. This manufacturing method is a step of preparing a bath liquid by mixing the seaweed, grommets, throat and malt and heating in purified water, filtration step of the bath liquid, temperature reduction step, immersing the vinegar flakes in the filtrate, and again filtered It comprises the step of high temperature sterilization after mixing the biological information water, oligosaccharide and honey in the filtrate. In this application, since the use of the thick sack and wood fragrance having important pharmacological functions in addition to the seaweed, the components of drinking food and the extraction conditions of the seaweed are different from the present invention.
또한, 2000. 12. 05자 공개된 국내특허출원 제 10-1999-0017763 호(공개번호 특2000-0074066호)에서는 함초를 끓는 물에 약간 데친 후 비빔밥에 넣어 사용하거나, 착즙하여 숙변해소에 이로운 기능성 퉁퉁마디 즙을 제조하거나, 탄산가스를 주입하여 탄산음료로 활용하는 등 단순한 함초의 응용방법을 예시하고 있다.In addition, Korean Patent Application No. 10-1999-0017763 (Publication No. 2000-0074066) published on Dec. 5, 2000, boils the seaweed slightly in boiling water, and then uses it in bibimbap, or juice, which is beneficial for soothe stool. It illustrates the application of a simple hamwort, such as making a functional puncture juice or injecting carbonic acid gas to be used as a carbonated beverage.
상기한 방법들은 퉁퉁마디에 함유된 유익한 성분(특히, 미네랄 성분)을 효과적으로 이용하지 못하였고, 퉁퉁마디 자체의 짠맛과 쓴맛을 개선하지는 못했다.The above methods did not effectively utilize the beneficial components (particularly mineral components) contained in the bark and did not improve the saltiness and bitterness of the bark itself.
본 발명에 이르러, 퉁퉁마디의 유익한 성분 중 미네랄 성분의 함량을 확인하고, 이 성분이 파괴되지 않도록 추출조건을 찾아내고, 특유의 짠맛과 쓴맛을 개선하고자 퉁퉁마디에 맞는 기호도 증진성분을 첨가하여 일반인들이 음용하기에 적합한 퉁퉁마디 음료가 개발된 것이다.According to the present invention, to check the content of the mineral component of the beneficial components of the bark, to find the extraction conditions so that this component is not destroyed, to improve the peculiar salty and bitter taste by adding a taste enhancement component suitable for the bark The bark drink suitable for drinking is developed.
따라서, 본 발명의 목적은 세척된 퉁퉁마디의 부드러운 가지에 중량 기준으로 5배의 물을 가하면서 분쇄하고, 얻어진 분쇄물을 95 내지 105℃의 온도에서 15 내지 40분간 열처리하고, 여과시켜 퉁퉁마디 추출액을 얻고, 이 추출액 100중량부에 기호도 증진 성분을 6 내지 8중량부 첨가하여서 된 퉁퉁마디 음료를 제공하는 것이다.Accordingly, an object of the present invention is to grind the soft branches of the washed bark with 5 times water by weight, and the obtained ground material is heat-treated for 15 to 40 minutes at a temperature of 95 to 105 ° C, and filtered An extract is obtained, and 6 to 8 parts by weight of a palatability enhancing component is added to 100 parts by weight of the extract to provide a soda beverage.
이하 본 발명을 상세히 설명하면 다음과 같다.Hereinafter, the present invention will be described in detail.
본 발명에서 사용된 퉁퉁마디는 5월에서 9월까지 서해안 염전 주위에서 자생하는 것을 채취하며, 뿌리와 줄기는 조직이 단단하여 음료 제조시 가공적성이 나쁘기 때문에 뿌리와 중앙 줄기를 제거한 나머지 부분, 즉 부드러운 가지만을 모아서 세척하여 흙과 이물질을 제거한 것이다.The bark used in the present invention is harvested from around Mayan to Salmon around the west coast, and the roots and stems have a hard tissue so that the processability is poor during beverage production, so that the rest and roots are removed. Gather only soft branches and wash them to remove dirt and debris.
현재 밝혀진 퉁퉁마디에 대한 성분을 살펴보면, 수분 함량은 90.9%이고, 회분 함량은 4.6 내지 6.2%이며, 회분 중에는 염분이 약 70% 정도 함유되어 있다.이외에도, 글루타민산, 아스파르트산, 라이신, 티로신 등과 같은 아미노산이 함유되어 있으며, 미네랄로서는 나트륨, 칼륨, 칼슘, 마그네슘, 아연, 철, 구리, 망간, 등이 함유되어 있으며, 기타성분으로는 환원당과 우론산 등이 함유되어 있다. 미네랄 성분에 대해 구체적으로 살펴보면 퉁퉁마디 100 g당 나트륨 1333.8 mg, 칼슘 22.1∼650.1 mg, 마그네슘 46.5∼54.0 mg, 칼륨 650.1∼741.1 mg, 아연 29.6 mg, 철 31.5∼84.8 mg이 함유되어 있다. 여기서 미네랄 성분은 인체의 생명활동에 없어서는 안되는 것으로 익히 알려져 있지만, 이들 성분은 측정한 식물 부위별로 다소 차이가 나므로, 본 발명에서와 같이, 부드러운 가지만을 사용하는 경우 이들 함량은 달라지게 된다.Looking at the components of the currently known bumps, the moisture content is 90.9%, the ash content is 4.6 to 6.2%, and the ash content is about 70%. In addition, glutamic acid, aspartic acid, lysine, tyrosine, etc. Amino acids are contained, and minerals include sodium, potassium, calcium, magnesium, zinc, iron, copper, manganese and the like. Other components include reducing sugars and uronic acid. Specifically, the mineral component contains sodium 1333.8 mg, calcium 22.1-650.1 mg, magnesium 46.5-54.0 mg, potassium 650.1-741.1 mg, zinc 29.6 mg, and iron 31.5-84.8 mg per 100 g. It is well known that mineral components are indispensable in the vital activity of the human body, but these components vary slightly depending on the measured plant parts, and as in the present invention, these contents will be different when only soft branches are used.
따라서, 본 발명자들은 퉁퉁마디의 부드러운 가지를 선정하여 다음과 같은 방법으로 유효성분의 함량을 측정하였고, 그 결과를 제시하면 다음 표 1∼2와 같다:Therefore, the present inventors selected the soft branches of the bark measure the content of the active ingredient in the following method, the results are shown in Tables 1-2.
<유효성분의 측정 방법><Method of measuring active ingredient>
수분은 상압가열건조법, 회분은 건식회화법, 조단백질은 킬달(Kjeldahl)법, 조지방은 속실렛(Soxhlet)추출법, 무기성분은 ICP로 측정하였다.Moisture was measured by atmospheric heating and drying, ash by dry painting, crude protein by Kjeldahl, crude fat by Soxhlet extraction, and inorganic components by ICP.
이하 실시예에서 설명되는 바와 같이 본 발명에 따라 퉁퉁마디를 추출하여 미네랄 성분을 측정하면 추출액 100 ml 중에 미네랄 성분이 약 370 mg(표 3 참조) 정도이지만, 추출액이 생 퉁퉁마디를 5배 정도의 물로 가하여 희석된 것이므로, 퉁퉁마디의 실질적인 양이 약 20g임을 감안하면, 퉁퉁마디 100 g에 대해서는 370 mg의 5배인 1850 mg이 추출된 것으로 볼 수 있다. 이것은 본 발명의 추출방법에 의해 미네랄 성분이 90% 이상 추출된다는 것을 의미하며, 이와 같이 퉁퉁마디의 유익한 성분이 그대로 함유됨으로써 음용시 건강 증진 효과를 얻을 수 있다.As described in the Examples below, the extraction of the bark according to the present invention measures the mineral component, while the mineral component is about 370 mg (see Table 3) in 100 ml of the extract, but the extract is about 5 times Since it is diluted with water, considering that the actual amount of spurs is about 20 g, it can be seen that 1850 mg, which is 5 times 370 mg, is extracted for 100 g of spurs. This means that 90% or more of the mineral component is extracted by the extraction method of the present invention. As such, the beneficial ingredients of the bark can be contained as it is, and the health promotion effect can be obtained when drinking.
이와 같이 추출된 퉁퉁마디의 추출액을 그대로 음용할 수 있으나, 퉁퉁마디의 고유한 쓴맛과 짠맛 때문에 이러한 맛을 싫어하는 사람에게는 쉽지는 않을 것이다. 따라서, 대부분의 사람에게 적절한 맛을 느낄 수 있도록 음료를 제조하는데있어서는 퉁퉁마디의 추출액에 감미제나 산미제를 가하는 것이 한 방편이 될 수 있다. 그러나, 퉁퉁마디의 추출액이 아직까지 음료화되지 않았고, 사람의 미각은 사람마다 그 정도가 다르기 때문에, 감미제와 산미제의 종류나 그의 양은 관능시험에 의해서만 선정될 수 있을 것이다.It is possible to drink the extract of the soaked bark as it is, but due to the inherent bitterness and salty taste of the bark will not be easy for those who do not like this taste. Therefore, adding a sweetener or an acidulant to the extract of the bark may be one way to prepare a drink so that most people can taste it properly. However, since the extract of somite has not yet been formulated, and the taste of man varies from person to person, the type and amount of sweetener and acidulant may be selected only by sensory tests.
이에 따라, 본 발명에서는 퉁퉁마디의 추출액에 감미제로서 과당을 선택하고, 산미제로서 구연산을 선택한 후, 그의 양을 변화시켜 관능 시험을 통해 적정량을 알아낸 결과, 감미제는 6 중량부, 산미제는 0.25 중량부가 적절하다고 판단되었다. 따라서 본 발명에서 사용된 기호도 증진 성분은 이러한 감미제와 산미제를 퉁퉁마디 추출액 100 중량부에 6 내지 8중량부 함유한다. 물론 감미제와 산미제로서는 다른 물질이 적의 선택될 수 있다. 예를들어, 감미제로서 올리고당, 꿀, 설탕, 솔비톨, 락토오스 등이 선택될 수 있으며, 산미제로서는 초산, 타르타르산, 젖산, 말산, 푸마르산 등이 선택될 수 있다. 본 발명에서 기호도 증진 성분은 상기 감미제와 산미제를 포함하나, 추가로 비타민 C, 니코틴 아마이드, 사과향, 포도향, 멜론향, 오렌지향, 파인애플향 등 통상의 첨가제를 포함할 수 있다.Accordingly, in the present invention, after selecting fructose as a sweetening agent, citric acid as an acidifying agent, and changing the amount thereof, the sweetener was found to be 6 parts by weight, and the acidifying agent was used as a sweetener. 0.25 parts by weight was judged appropriate. Therefore, the palatability enhancing component used in the present invention contains 6 to 8 parts by weight of such sweetener and acidulant in 100 parts by weight of the extract. Of course, as the sweetener and the acidulant, other substances may be appropriately selected. For example, oligosaccharides, honey, sugar, sorbitol, lactose and the like may be selected as the sweetener, and acetic acid, tartaric acid, lactic acid, malic acid, fumaric acid and the like may be selected as the acidulant. In the present invention, the preference enhancing component includes the sweetener and the acidulant, but may further include conventional additives such as vitamin C, nicotine amide, apple flavor, grape flavor, melon flavor, orange flavor, pineapple flavor.
본 발명에 따라 퉁퉁마디의 유효성분이 함유된 음료를 제조하는 방법은 다음 단계로 구성된다.According to the present invention, a method for preparing a beverage containing the active ingredient of the bark consists of the following steps.
1. 수집된 퉁퉁마디를 선별하여, 부드러운 가지를 추린다.1. Select the collected bumps and put soft branches.
2. 퉁퉁마디의 부드러운 가지를 모아서 정수로 깨끗이 세정한다.2. Gather the soft branches of the bark and clean it with clean water.
3. 퉁퉁마디의 부드러운 가지를 분쇄기에 넣어 미세하게(분쇄물의 크기 1mm 이하) 분쇄한다. 이 때 물을 첨가하면서 분쇄하면 퉁퉁마디가 효과적으로 분쇄된다. 물의 양은 퉁퉁마디의 중량을 기준으로 하여 5배 정도면 바람직하다. 분쇄기로는 통상 녹즙이나 과즙을 만들 때 사용되는 것이면 제한되지 않는다.3. Grind the soft branches of the bark into fine grinder (less than 1mm in size of grind). At this time, the grinding joint is effectively pulverized with the addition of water. The amount of water is preferably about five times based on the weight of the joint. The grinder is not limited as long as it is usually used for making green juice or juice.
4. 퉁퉁마디의 분쇄물을 항온조에 옮겨 담는다. 항온조는 교반장치가 부착되어 있는 것을 사용하여 일정한 온도가 분쇄물에 골고루 미치게 한다. 항온조의 온도를 95 내지 105℃로 설정하고 15 내지 40분간 교반하면서 열처리한다. 퉁퉁마디가 이 온도를 벗어나거나, 정해진 시간 동안 열처리되지 않으면, 퉁퉁마디의 유효 성분이 파괴되거나, 효과적으로 추출되지 않는다.4. Transfer the grounded grind to the thermostat. The thermostat uses a stirrer to ensure that a constant temperature is evenly distributed to the mill. The temperature of the thermostat is set to 95 to 105 ° C and heat treated with stirring for 15 to 40 minutes. If the bark is out of this temperature or not heat treated for a predetermined time, the active ingredient of the bark is destroyed or not effectively extracted.
5. 열처리하여 얻어진 추출액을 여과하여 퉁퉁마디의 알갱이를 제거한다. 여과 과정은 통상의 여과기를 이용할 수 있으며, 압착여과기를 사용하면 보다 효과적으로 여과시킬 수 있다.5. The extract obtained by the heat treatment is filtered to remove grains from spurs. The filtration process may use a conventional filter, it can be filtered more effectively using a compression filter.
6. 얻어진 추출액에 기호도 증진 성분을 첨가하여 용해시킨다.6. To the obtained extract, dissolve it by adding preference enhancing component.
7. 제조된 음료를 살균처리하여 각종 유해 세균과 부패 세균을 제거한다. 이 때 살균 조건은 100±5℃의 온도에서 30분간 열처리하는 것이다.7. Sterilize the prepared beverage to remove various harmful and decaying bacteria. At this time, the sterilization condition is a heat treatment for 30 minutes at a temperature of 100 ± 5 ℃.
이하, 본 발명을 실시예를 들어 상세히 설명하면 다음과 같으나, 본 발명의 범위가 이들 실시예만으로 한정되지는 않는다.Hereinafter, the present invention will be described in detail with reference to Examples, but the scope of the present invention is not limited only to these Examples.
<실시예 1><Example 1>
퉁퉁마디 추출액의 제조Preparation of Sap Extract
세정된 퉁퉁마디의 부드러운 가지 1 kg을 분쇄기에 넣고 정수 5 ℓ를 가하면서 분쇄한다. 얻어진 분쇄물을 항온조에 넣고, 온도를 100℃로 설정하고 20분간교반하면서 열처리한다. 열처리하여 얻어진 추출액을 압착여과기로 여과시켜 퉁퉁마디의 알갱이를 제거한다. 얻어진 퉁퉁마디 추출액에서 100 ml를 분취하여 그의 성분을 분석한다. 성분 분석 결과를 다음 표 3에 제시한다.1 kg of washed soft soft eggplant is placed in a grinder and ground with 5 liters of purified water. The obtained pulverized product is put into a thermostat, and the temperature is set to 100 ° C. and heat treated while stirring for 20 minutes. The extract obtained by the heat treatment is filtered through a compression filter to remove grains from the spurs. An aliquot of 100 ml is obtained from the obtained soda extract and the components thereof are analyzed. The results of the component analysis are shown in Table 3 below.
<실시예 2><Example 2>
항온조의 열처리 시간을 40분간으로 한 것 외에는 실시예 1과 같은 방법으로 하여 퉁퉁마디 추출액을 얻고 성분 분석 결과를 다음 표 3에 제시한다.Except that the heat treatment time of the thermostat was 40 minutes, in the same manner as in Example 1 to obtain a Rung bark extract and component analysis results are shown in Table 3 below.
<비교예 1>Comparative Example 1
항온조의 열처리 시간을 10분간으로 한 것 외에는 실시예 1과 같은 방법으로 하여 퉁퉁마디 추출액을 얻고 성분 분석 결과를 다음 표 3에 제시한다.Except for setting the heat treatment time of the thermostat to 10 minutes, in the same manner as in Example 1 to obtain a spun joint extract and the results of component analysis are shown in Table 3.
<비교예 2>Comparative Example 2
항온조의 온도를 80℃로 한 것 외에는 실시예 1과 같은 방법으로 하여 퉁퉁마디 추출액을 얻고 성분 분석 결과를 다음 표 3에 제시한다.Except for setting the temperature of the thermostat at 80 ℃, in the same manner as in Example 1 to obtain a Rung bark extract and the component analysis results are shown in Table 3 below.
<실시예 3 및 비교예 3∼6><Example 3 and Comparative Examples 3-6>
퉁퉁마디 음료의 제조Manufacture of ruffled beverages
실시예 1에서 제조된 추출액 1 kg에 다음 표 4에 제시된 기호도 증진 성분을 첨가하여 용해시켜 퉁퉁마디 음료를 제조한다. 제조된 음료를 100℃에서 30분간 살균한다.To 1 kg of the extract prepared in Example 1 was added to dissolve the palatability enhancer shown in Table 4 to prepare a soda drink. The prepared beverage is sterilized at 100 ° C. for 30 minutes.
<시험예><Test Example>
퉁퉁마디 음료의 관능시험Sensory test of soda
상기 실시예 1에서 제조된 추출액을 살균처리하여 대조예로 하고, 상기 실시예 3 및 비교예 3 내지 6에서 얻어진 퉁퉁마디 음료에 대해 관능 시험한다. 관능 시험은 10명을 무작위로 선정하여 기호도에 관해 5점 척도(점수가 클수로 기호도가 좋음-5: 아주 좋다, 4: 좋다, 3: 보통, 2: 나쁘다, 1: 아주 나쁘다)로 평가하여, 점수의 평균을 낸다.The extract prepared in Example 1 was sterilized and used as a control example, and the sensory test was carried out on the soda beverages obtained in Example 3 and Comparative Examples 3 to 6. The sensory test was randomly selected and evaluated on a five-point scale (according to a high score of 5-very good, 4: good, 3: moderate, 2: bad, 1: very bad) with respect to preference. , Average the score.
그 결과를 다음 표 5에 제시한다.The results are shown in Table 5 below.
상기 표에서 확인할 수 있는 바와 같이, 본 발명에 따른 실시예 3의 음료가 기호도가 좋음을 알 수 있다.As can be seen from the table, it can be seen that the beverage of Example 3 according to the present invention has a good preference.
본 발명의 퉁퉁마디 음료는 퉁퉁마디에 함유된 유익한 성분, 미네랄이 효과적으로 함유되어 있으며, 퉁퉁마디가 지니고 있는 쓴맛과 짠맛이 감소되어, 미네랄이 부족한 현대인이 퉁퉁마디의 미네랄 성분과 그외 유용한 성분을 간편하게 섭취,음용할 수 있다.The bark beverage of the present invention effectively contains the beneficial ingredients and minerals contained in the bark, and the bitterness and salty taste of the bark are reduced, so that the modern man lacking minerals can easily find the minerals and other useful ingredients of the bark Ingestion, drinking can be.
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KR100448673B1 (en) * | 2000-02-22 | 2004-09-16 | 홍영표 | Plant salt of preparation method and Plant salt |
KR100448671B1 (en) * | 2000-10-10 | 2004-09-16 | 홍영표 | The salt of plant having manufacture apparatus |
KR20020044670A (en) * | 2000-12-06 | 2002-06-19 | 이성조 | Solid, liquid Health foods containing the extracts derived from Salicornia herbacea L. as an active ingredient and manufacturing therof |
KR20020042583A (en) * | 2002-05-06 | 2002-06-05 | 김대곤 | Healthy foods on the theme of Hamcho and Tashima Ring |
KR20020062888A (en) * | 2002-06-29 | 2002-07-31 | 권만덕 | Salicornia herbacea soysavce |
KR100470191B1 (en) * | 2002-09-27 | 2005-02-05 | 전라남도 | Laver containing glassworts extracts and process for preparing the same |
KR100510174B1 (en) * | 2002-10-16 | 2005-08-30 | 충북대학교 산학협력단 | Composition for treating myeloid leukemia and increasing immunity comprising Salicornia herbacea extracts. |
AU2002349558A1 (en) * | 2002-10-16 | 2004-05-04 | Good Bio Ltd. | Composition for treating myeloid leukemia and increasing immunity comprising salicornia herbacea extracts |
KR100724705B1 (en) * | 2006-02-09 | 2007-06-04 | 최형식 | Edible liquid type composition comprising glasswort extract |
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KR940003495A (en) * | 1992-08-19 | 1994-03-12 | 박정윤 | Manufacturing method of beverage using seaweed |
KR19990015782A (en) * | 1997-08-09 | 1999-03-05 | 조성문 | Method for preparing kelp beverages containing kelp extract as a main ingredient |
KR20000074066A (en) * | 1999-05-18 | 2000-12-05 | 박동인 | pharmacologic function uptake method by salt grass |
KR100378831B1 (en) * | 1999-12-11 | 2003-04-07 | 김구환 | Method of making foods with salicornia herbacea l. |
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KR930017513A (en) * | 1992-02-28 | 1993-09-20 | 조원호 | Seaweed drink manufacturing method |
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KR19990015782A (en) * | 1997-08-09 | 1999-03-05 | 조성문 | Method for preparing kelp beverages containing kelp extract as a main ingredient |
KR20000074066A (en) * | 1999-05-18 | 2000-12-05 | 박동인 | pharmacologic function uptake method by salt grass |
KR100378831B1 (en) * | 1999-12-11 | 2003-04-07 | 김구환 | Method of making foods with salicornia herbacea l. |
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