KR100451455B1 - manufacturing a beverage liriope spicata lour - Google Patents
manufacturing a beverage liriope spicata lour Download PDFInfo
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- KR100451455B1 KR100451455B1 KR10-2001-0073168A KR20010073168A KR100451455B1 KR 100451455 B1 KR100451455 B1 KR 100451455B1 KR 20010073168 A KR20010073168 A KR 20010073168A KR 100451455 B1 KR100451455 B1 KR 100451455B1
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- Prior art keywords
- beverage
- dong
- munmundong
- manufacturing
- water
- Prior art date
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- 235000013361 beverage Nutrition 0.000 title claims abstract description 31
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 9
- 241001448331 Liriope spicata Species 0.000 title 1
- 238000000034 method Methods 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 238000001816 cooling Methods 0.000 claims abstract description 3
- 238000001914 filtration Methods 0.000 claims abstract 2
- 238000010438 heat treatment Methods 0.000 claims abstract 2
- 239000002994 raw material Substances 0.000 claims abstract 2
- 238000003756 stirring Methods 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims 1
- 239000000463 material Substances 0.000 abstract description 4
- 230000001093 anti-cancer Effects 0.000 abstract description 3
- 230000003178 anti-diabetic effect Effects 0.000 abstract description 3
- 230000003110 anti-inflammatory effect Effects 0.000 abstract description 3
- 239000003472 antidiabetic agent Substances 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 230000002218 hypoglycaemic effect Effects 0.000 abstract description 3
- 230000037406 food intake Effects 0.000 abstract description 2
- 231100000956 nontoxicity Toxicity 0.000 abstract description 2
- 235000019629 palatability Nutrition 0.000 abstract description 2
- 230000002685 pulmonary effect Effects 0.000 abstract 2
- 235000019640 taste Nutrition 0.000 description 12
- 239000007787 solid Substances 0.000 description 11
- 238000011282 treatment Methods 0.000 description 10
- 238000000605 extraction Methods 0.000 description 7
- 230000001953 sensory effect Effects 0.000 description 5
- 235000019658 bitter taste Nutrition 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- BBYSWXUKFBVXAO-UHFFFAOYSA-N Ophiopogonone A Chemical compound C1=C2OCOC2=CC(CC2=COC3=CC(O)=C(C(=C3C2=O)O)C)=C1 BBYSWXUKFBVXAO-UHFFFAOYSA-N 0.000 description 2
- 235000019606 astringent taste Nutrition 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
- 238000002474 experimental method Methods 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 239000008399 tap water Substances 0.000 description 2
- 235000020679 tap water Nutrition 0.000 description 2
- OILXMJHPFNGGTO-UHFFFAOYSA-N (22E)-(24xi)-24-methylcholesta-5,22-dien-3beta-ol Natural products C1C=C2CC(O)CCC2(C)C2C1C1CCC(C(C)C=CC(C)C(C)C)C1(C)CC2 OILXMJHPFNGGTO-UHFFFAOYSA-N 0.000 description 1
- OQMZNAMGEHIHNN-UHFFFAOYSA-N 7-Dehydrostigmasterol Natural products C1C(O)CCC2(C)C(CCC3(C(C(C)C=CC(CC)C(C)C)CCC33)C)C3=CC=C21 OQMZNAMGEHIHNN-UHFFFAOYSA-N 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 240000004670 Glycyrrhiza echinata Species 0.000 description 1
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 description 1
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 description 1
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 description 1
- 241000234280 Liliaceae Species 0.000 description 1
- BXTNNJIQILYHJB-GFCCVEGCSA-N Methylophiopogonanone A Natural products C1=C2OCOC2=CC(C[C@@H]2COC3=C(C)C(O)=C(C(=C3C2=O)O)C)=C1 BXTNNJIQILYHJB-GFCCVEGCSA-N 0.000 description 1
- QBRLTNYECODTFP-NSHDSACASA-N Ophiopogonanone A Natural products O=C1[C@@H](Cc2cc3OCOc3cc2)COc2c1c(O)c(C)c(O)c2 QBRLTNYECODTFP-NSHDSACASA-N 0.000 description 1
- QBRLTNYECODTFP-UHFFFAOYSA-N Ophiopogonanone A Chemical compound C1=C2OCOC2=CC(CC2COC3=CC(O)=C(C(=C3C2=O)O)C)=C1 QBRLTNYECODTFP-UHFFFAOYSA-N 0.000 description 1
- PBWOIPCULUXTNY-UHFFFAOYSA-N Sitosterylacetat Natural products C1C=C2CC(OC(C)=O)CCC2(C)C2C1C1CCC(C(C)CCC(CC)C(C)C)C1(C)CC2 PBWOIPCULUXTNY-UHFFFAOYSA-N 0.000 description 1
- HZYXFRGVBOPPNZ-UHFFFAOYSA-N UNPD88870 Natural products C1C=C2CC(O)CCC2(C)C2C1C1CCC(C(C)=CCC(CC)C(C)C)C1(C)CC2 HZYXFRGVBOPPNZ-UHFFFAOYSA-N 0.000 description 1
- 229940076810 beta sitosterol Drugs 0.000 description 1
- NJKOMDUNNDKEAI-UHFFFAOYSA-N beta-sitosterol Natural products CCC(CCC(C)C1CCC2(C)C3CC=C4CC(O)CCC4C3CCC12C)C(C)C NJKOMDUNNDKEAI-UHFFFAOYSA-N 0.000 description 1
- QXMNTPFFZFYQAI-IMDKZJJXSA-N beta-sitosterol 3-O-beta-D-glucopyranoside Natural products CC[C@H](CC[C@@H](C)[C@H]1CC[C@H]2[C@@H]3CC=C4C[C@H](CC[C@]4(C)[C@H]3CC[C@]12C)O[C@@H]5C[C@H](CO)[C@@H](O)[C@H](O)[C@H]5O)C(C)C QXMNTPFFZFYQAI-IMDKZJJXSA-N 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- NPJICTMALKLTFW-OFUAXYCQSA-N daucosterol Chemical compound O([C@@H]1CC2=CC[C@H]3[C@@H]4CC[C@@H]([C@]4(CC[C@@H]3[C@@]2(C)CC1)C)[C@H](C)CC[C@@H](CC)C(C)C)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O NPJICTMALKLTFW-OFUAXYCQSA-N 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 235000020188 drinking water Nutrition 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 230000003631 expected effect Effects 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 229940010454 licorice Drugs 0.000 description 1
- 238000000691 measurement method Methods 0.000 description 1
- AUTZLTCWRDPAPV-UHFFFAOYSA-N methylophiopogonone A Chemical compound C1=C2OCOC2=CC(CC2=COC3=C(C)C(O)=C(C(=C3C2=O)O)C)=C1 AUTZLTCWRDPAPV-UHFFFAOYSA-N 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 229940124595 oriental medicine Drugs 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 238000012552 review Methods 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 235000017709 saponins Nutrition 0.000 description 1
- 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 1
- 229950005143 sitosterol Drugs 0.000 description 1
- 150000003431 steroids Chemical class 0.000 description 1
- HCXVJBMSMIARIN-PHZDYDNGSA-N stigmasterol 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)/C=C/[C@@H](CC)C(C)C)[C@@]1(C)CC2 HCXVJBMSMIARIN-PHZDYDNGSA-N 0.000 description 1
- 229940032091 stigmasterol Drugs 0.000 description 1
- BFDNMXAIBMJLBB-UHFFFAOYSA-N stigmasterol Natural products CCC(C=CC(C)C1CCCC2C3CC=C4CC(O)CCC4(C)C3CCC12C)C(C)C BFDNMXAIBMJLBB-UHFFFAOYSA-N 0.000 description 1
- 235000016831 stigmasterol Nutrition 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 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
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/308—Foods, ingredients or supplements having a functional effect on health having an effect on cancer prevention
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/328—Foods, ingredients or supplements having a functional effect on health having effect on glycaemic control and diabetes
-
- 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
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
본 발명은 혈당강하, 항염증작용, 항당뇨 및 항암효과 등이 있고, 과잉섭취에 의한 독성이 없어 식품으로 널리 이용될 수 있는 소재로 알려져 있는 맥문동을 이용하여 기능성과 기호성 높은 맥문동 음료 제조방법에 관한 것이다.The present invention has a hypoglycemic effect, anti-inflammatory action, anti-diabetic and anti-cancer effects, etc., there is no toxicity due to excessive ingestion using the munmundong known as a material that can be widely used as food in the functional and palatability of munmundong beverage manufacturing method It is about.
즉, 음료 제조에 있어서, 주원료를 맥문동으로 하되, 그 맥문동을 중불(中火)의 직화로 15분간 표면이 노릇노릇하게 볶음 처리하고, 물을 투입한 후 추출 여과하여 제조되는 것과, 상기 볶음 처리된 맥문동에 물을 8배량으로 가하여 냉각장치가 부착된 가열조에서 6시간 동안 비등 추출하여 음료수를 제조하는 것이다.That is, in the production of beverage, the main raw material is made of McMoon-Dong, and the Macmun-Dong is roasted for 15 minutes by direct fire of medium heat, and prepared by extracting and filtering after adding water, and the roasting process. Water is added to the pulmonary pulmonary broth by 8 times and boiled for 6 hours in a heating tank equipped with a cooling device to prepare a beverage.
Description
본 발명은 맥문동 음료 제조방법에 관한 것으로서, 더욱 상세히는 혈당강하, 항염증작용, 항당뇨 및 항암효과 등이 있고, 과잉섭취에 의한 독성이 없어 식품으로 널리 이용될 수 있는 소재로 알려져 있는 맥문동을 이용하여 기능성과 기호성 높은 음료 제조방법에 관한 것이다.The present invention relates to a method for preparing munmundong beverage, and more specifically, grammundong, which has a hypoglycemic effect, anti-inflammatory effect, anti-diabetic and anti-cancer effects, and is not toxic by excessive ingestion, which is widely known as a material that can be widely used as food. It relates to a beverage manufacturing method with high functionality and taste.
맥문동은 백합과에 속하는 다년생 상록초본식물로 우리나라를 비롯한 중국,일본 등의 동아시아권 나라에서는 약용으로 재배되고 있고, 그 종류로는 개맥문동(Liriope spicata L.) 과 소엽맥문동(Ophiopogon japonicus K.-G.)으로 나뉘며 주요성분으로는 steroid계 saponin인 ophiopoginin A, B, C, D, B', C', D'을 비롯하여 ophiopogonone A, B, methylophi opogonone A, B, ophiopogonanone A, methylophiopoginanone A, B 등의 homoisoflavonoid 류가 함유되어 있으며, 그 외 β-sitosterol, stigmasterol, β-sitosterol glucoside, oligosaccharides 등의 다양한 polysaccharides가 함유되어 있다.Macmundong is a perennial evergreen herbaceous plant belonging to the family Liliaceae, and it is cultivated for medicinal purposes in East Asian countries such as China, Japan, and Korea. G.) and the main components are ophiopoginin A, B, C, D, B ', C', D ', which are steroid type saponins, ophiopogonone A, B, methylophi opogonone A, B, ophiopogonanone A, methylophiopoginanone A, B Homoisoflavonoids, and other polysaccharides such as β-sitosterol, stigmasterol, β-sitosterol glucoside, and oligosaccharides.
또, 효능으로는 혈당강하, 항염증작용, 항당뇨 및 항암효과가 있는 것으로 알려져 있으며, 과잉섭취에 의한 독성이 없어 식품으로 널리 이용될 수 있는 소재이다.In addition, the efficacy is known to have a hypoglycemic effect, anti-inflammatory action, anti-diabetic and anti-cancer effect, there is no toxicity due to excessive intake is a material that can be widely used as food.
이의 용도로는 형재 온경탕, 감초탕, 청심연자식, 맥미지황탕, 증액탕, 생맥산 등 한방에서 주로 활용되고 있으나 이를 일상생활용 음용수로 가공한 사례는 현재까지 보고 된바가 없다.Its purpose is mainly used in oriental medicine such as Hyeongjae Ongyeongtang, licorice tang, Cheongsimyeonjak, Mcmiji Hwangtang, Jeungseoptang, Saengmaeksan, but it has not been reported to process it as drinking water for daily living.
이에 본 발명에서는 위와 같은 효능을 가지는 맥문동의 기능성을 음료에 적용하여 기능성이 뛰어난 새로운 기호성 음료수를 제공할 수 있는 그 제조방법을 제공함에 주안점을 두고 그 기술적 과제로서 완성한 것이다.Accordingly, the present invention has been completed as the technical problem with the focus on providing a manufacturing method that can provide a new palatable beverage excellent in functionality by applying the functionality of the munmundong having the above effects to the beverage.
도 1은 본 발명의 실시예에서 볶음시간에 따른 음료내 고형물함량과 종합적인 맛의 변화를 나타낸 예시도1 is an exemplary view showing a change in solids content and overall taste in a beverage according to the roasting time in an embodiment of the present invention
도 2는 본 발명의 실시예에서 추출시간에 따른 음료내 고형물함량과 종합적인 맛의 변화를 나타낸 예시도Figure 2 is an exemplary view showing a change in the solid content and overall taste in the beverage according to the extraction time in the embodiment of the present invention
위 기술적 과제를 달성하기 위하여 본원에서는 하기의 일 실시예를 통하여 보다 상세히 설명하면 하기와 같다.In order to achieve the above technical problem, the present invention will be described in more detail through the following examples.
(실시예)(Example)
⊙ 실시방법⊙ Implementation method
1. 재 료1. Material
본 실험에 사용된 맥문동(Liriopis tuber Lour No. 1) 괴경은 영남농업시험장에서 재배한 것으로 2000년 3월에 파종하여 12월에 수확한 것으로 사용하였다.Tuber dong (Liriopis tuber Lour No. 1) used in this experiment was cultivated at Yeongnam Agricultural Experiment Station, sown in March 2000 and harvested in December.
2. 볶음방법2. How to stir
맥문동 200g을 깨끗이 씻어서 건조시킨 후 약 15분간 열을 가해 노릇노릇해 질정도로 1차 볶은 다음 상온에서 냉각한 후 다시 2차적으로 열을 가해 볶았으며, 3차 복음은 상기 2차 볶음한 것을 냉각한 후 2차 복음방법과 같은 방법으로 15분간 볶음 하였다.After washing 200 g of mammun-dong and drying it, heat it for about 15 minutes and then roast it to the point of browning, then cool it at room temperature, and then stir-fry it with heat again. After that, roasted for 15 minutes in the same manner as the second gospel method.
3. 음료의 추출방법3. Extraction method of beverage
볶음처리한 맥문동 200g과 수돗물 1.6ℓ을 냉각장치가 부착된 증류장치에 넣어 6시간 동안 비등 추출한 후 여과하여 음료로 하였다.200 g of roasted Macmundong and 1.6 liters of tap water were put in a distillation apparatus equipped with a cooling device, and the mixture was boiled and extracted for 6 hours to obtain a beverage.
4. 음료의 품질분석4. Quality Analysis of Beverages
1) 고형물 함량의 측정1) Determination of solids content
맥문동 추출액 10㎖를 항량을 구한 수기에 취하여 105℃에서 증발 건조시킨 후의 고형물 무게를 측정하여 %로 나타내었다.10 ml of the extract of Macmundong-dong was taken in a water-reduced water container, and the weight of the solid after evaporation to dryness at 105 ° C. was measured and expressed as%.
2) 색상의 측정2) measurement of color
색상은 추출한 시료를 색차계(Minolta CR-200, Japan)를 사용하여 L, a, b값을 측정하였다.L, a and b values of the color samples were measured using a color difference meter (Minolta CR-200, Japan).
3) 당도측정3) sugar measurement
추출액의 당도측정은 당도계(Atago No. 1, Japan)를 사용하여 측정하였다.The sugar content of the extract was measured using a sugar meter (Atago No. 1, Japan).
4) 관능검사4) Sensory test
볶음처리에 의한 관능검사는 관능요원에 의한 5점 측도법(15)으로 측정하였으며 단맛, 구수한 맛, 신맛, 쓴맛 및 떫은맛은 아주 약하다 1점, 약하다 2점, 보통이다 3점, 강하다 4점, 아주 강하다 5점으로 평가하였다. 종합적인 기호도는 아주 나쁘다 1점, 나쁘다 2점, 보통이다 3점, 좋다 4점, 아주 좋다 5점으로 평가하였다.The sensory test by the roasting process was carried out by a five-point measurement method (15) by the sensory agent. The sweetness, sweetness, sourness, bitterness and bitterness are very weak 1 point, weak 2 points, moderate 3 points, strong 4 points, It was very strong and evaluated as 5 points. Overall preference is very bad 1 point, bad 2 points, normal 3 points, good 4 points, very good 5 points.
⊙ 결과 고찰⊙ Review of results
1. 맥문동 음료제조시 볶음방법 결정실험1. Determination of Stir-Frying Method in Manufacturing Megmun-dong Beverage
맥문동으로 음료를 제조할 경우 볶음회수가 음룡의 품질에 미치는 영향을 조사하기 위하여 상기의 볶음방법에 준하여 볶음 처리한 후 8배 량의 수돗물을 가하여 6시간동안 추출하였다. 그 결과 음료내 총고형물 함량(표 1)은 1회 볶음한 것이 무처리(볶음처리하지 않은 것)과는 비슷한 함량을 나타내었으나 2, 3회 볶음처리한 것이 비하여 높은 함량을 보였다. 또 음료의 당도도 무처리와는 대등한 값을 나타내었으나 2, 3회 볶음한 것에 비하여 높았다.In order to investigate the effect of stir recovery on the quality of the worm, when the beverage was prepared in mammun-dong, it was extracted for 6 hours by adding 8 times the amount of tap water after the stir treatment. As a result, the content of total solids in the beverage (Table 1) was similar to that of no-treatment (not stir-fed), but showed higher content than two- or three-stage stir-fed treatments. In addition, the sugar content of the drink was also comparable to that of no treatment, but was higher than that of two or three roasts.
표 1. 볶음처리 회수에 따른 음료내의 고형물함량과 당도Table 1. Solid Contents and Sugar Contents in Beverages According to the Number of Roasting Treatments
한편, 음료의 색상(표 2)은 무처리의 경우는 무색에서 연한 노랑색을 띠나 1회 볶음 처리한 것은 아름다운 황금빛을 띠어 음료로서의 상품적 가치가 높을것으로 판단되었다. 그러나 2, 3회 볶음한 것은 광동의 값이 낮으면서 특히 b값(황색도)이 높아져 음료가 어두운색을 띠어 산성성이 낮았다.On the other hand, the color of the beverage (Table 2) is colorless to light yellow in the case of no treatment, but once roasted, it has a beautiful golden color. However, roasted two or three times, the value of Guangdong was low, especially the b value (yellowness) was high, so the beverage was dark and had low acidity.
표 2. 볶음처리 회수에 따른 음료의 색상Table 2. Colors of Beverages by Roasting Count
볶음처리 회수에 따른 맥문동 음료의 단맛, 구수한맛, 쓴맛, 떫은맛 및 종합적인 맛 등 관능적 품질을 평가한 결과(표 3), 단맛은 1회 복음한 것이 무처리 또는 2, 3회 볶음한 것에 비하여 높았다. 구수한 맛은 1회 볶음 처리한 것이 무처리 또는 2, 3회 볶음한 것에 비하여 뚜렷이 증가되었다. 쓴맛과 떫은맛은 1회 볶음한 것은 무처리와 거의 같은 값은 나타내었으나 볶음회수가 많아짐에 따라 증가하여 결국 종합적인 맛은 1회 볶음한 경우가 가장 우수하였다.As a result of evaluating the sensory qualities such as sweetness, sweetness, bitterness, astringency, and comprehensive taste of Mcmundong drink according to the number of times of roasting (Table 3), sweetness was not processed or roasted two or three times. High. The delicious taste was markedly increased compared to the one- stir-fed treatment, which was untreated or stir-fried two or three times. The bitterness and astringent taste of roasted one time showed almost the same value as untreated, but increased as the number of roasts increased, so that the overall taste was best roasted once.
표 3. 관능검사Table 3. Sensory tests
4. 볶음시간에 따른 변화4. Change according to the roasting time
맥문동음료의 제조시 가장 이상적인 볶음시간을 찾기 위하여 볶음시간별로 제조한 맥문동음료를 시료로 하여 총고형물 함량과 음료의 종합적임 맛을 조사하였다(도 1참조). 그 결과 볶음기간 15분에서 고형물함량과 종합적인 맛의 평가치가 가장 높았다.In order to find the most ideal roasting time during the manufacture of the munmundong beverage, the total solid content and the comprehensive taste of the beverage were investigated by using the munmundong beverage prepared for each roasting time as a sample (see FIG. 1). As a result, the evaluation of solid content and overall taste was the highest in 15 minutes of roasting.
5. 추출시간에 따른변화5. Change according to extraction time
가장 바람직한 맥문동음료추출시간을 구하기 위하여 추출시간별에 따라 제조한 맥문동 음료내의 총고형물 함량과 종합적인 맛을 조사하였다(도 2참조).In order to determine the most desirable ginmundong beverage extraction time, the total solid content and the overall taste in the munmundong beverage prepared according to the extraction time were examined (see FIG. 2).
음료내 총고형물 함량과 종합적인 맛은 추출시간이 길어짐에 따라 높아졌으나 추출 6시간을 기점으로 감소하는 경향을 나타내었다.Total solids content and overall taste in beverages increased with increasing extraction time, but decreased from 6 hours of extraction.
이상에서 상세히 살펴본 바와 같이 본 고안의 맥문동 음료 제조방법은 일상생활 중에 쉽고도 간단하게 접할 수 있는 음료수에 맥문동이 가지는 각종 효능들을 함유시키되, 맛과 색상, 당 함량 등이 최적의 상태인 품질이 우수한 기능성 및 기호성이 높은 음료수를 제공하는 것으로서, 음료 ＋ 기능성(맥문동이 가지는 각종효능)을 동시에 득할 수 있는 그 기대되는 효과가 다대한 발명이다.As described in detail above, the method of manufacturing the munmundong beverage of the present invention contains various efficacies of munmundong in the beverage that can be easily and simply encountered in daily life, but the quality of the optimum state of taste, color, sugar content, etc. is excellent. Providing a beverage with high functionality and palatability, the expected effect which can acquire beverage + functionality (various effects which a ganmundong has) at the same time is a great invention.
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| KR20190056925A (en) | 2017-11-17 | 2019-05-27 | 좋은영농조합법인 | A method of preparing beverage comprising pear, codonopsis lanceolara and liriope platyphylla and beverage prepared therefrom |
| KR20190085419A (en) | 2018-01-10 | 2019-07-18 | 주식회사 대왕 | noodles using Agar and Steam Broadleaf Liriope extract and method for manufacturing the same |
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| US20050238741A1 (en) * | 2002-03-29 | 2005-10-27 | Kim Sung-Jin | Composition comprising an extract of liriopsis tuber for protecting brain cells and improving memory |
| KR20020036816A (en) * | 2002-04-03 | 2002-05-16 | 이인자 | Japonicus extraction efficacious against glycosuria |
| KR100629311B1 (en) * | 2004-12-22 | 2006-09-29 | 김홍렬 | Anti-inflammatory composition |
| KR101152170B1 (en) * | 2009-11-04 | 2012-06-15 | 부산대학교 산학협력단 | Method for Manufacturing of Beverage With Roasted Liriope Platyphylla |
| KR20240025264A (en) * | 2022-08-18 | 2024-02-27 | (주)진앤현웰빙 | Nelumbinis semen roasting method for coffee-flavored beverage |
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| KR950001452A (en) * | 1993-06-04 | 1995-01-03 | 이헌조 | Monitor input signal controller |
| KR960036959A (en) * | 1995-04-04 | 1996-11-19 | 최수부 | Soft drinks containing electrolyte and thorny skin as main components and preparation method thereof |
| KR20010105095A (en) * | 2000-05-19 | 2001-11-28 | 박찬우 | Antidiabetic composition and food containing the same |
| KR20030037929A (en) * | 2001-11-07 | 2003-05-16 | 박호진 | Method for making a korean herb tea with effect for recovering fatigue |
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| KR950001452A (en) * | 1993-06-04 | 1995-01-03 | 이헌조 | Monitor input signal controller |
| KR960036959A (en) * | 1995-04-04 | 1996-11-19 | 최수부 | Soft drinks containing electrolyte and thorny skin as main components and preparation method thereof |
| KR20010105095A (en) * | 2000-05-19 | 2001-11-28 | 박찬우 | Antidiabetic composition and food containing the same |
| KR20030037929A (en) * | 2001-11-07 | 2003-05-16 | 박호진 | Method for making a korean herb tea with effect for recovering fatigue |
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| KR20190056925A (en) | 2017-11-17 | 2019-05-27 | 좋은영농조합법인 | A method of preparing beverage comprising pear, codonopsis lanceolara and liriope platyphylla and beverage prepared therefrom |
| KR20190085419A (en) | 2018-01-10 | 2019-07-18 | 주식회사 대왕 | noodles using Agar and Steam Broadleaf Liriope extract and method for manufacturing the same |
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