KR100659522B1 - Angelica milk and their production methods - Google Patents
Angelica milk and their production methods Download PDFInfo
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- KR100659522B1 KR100659522B1 KR1020040026891A KR20040026891A KR100659522B1 KR 100659522 B1 KR100659522 B1 KR 100659522B1 KR 1020040026891 A KR1020040026891 A KR 1020040026891A KR 20040026891 A KR20040026891 A KR 20040026891A KR 100659522 B1 KR100659522 B1 KR 100659522B1
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- 239000008267 milk Substances 0.000 title claims abstract description 22
- 235000013336 milk Nutrition 0.000 title claims abstract description 21
- 210000004080 milk Anatomy 0.000 title claims abstract description 21
- 238000004519 manufacturing process Methods 0.000 title abstract description 7
- 244000061520 Angelica archangelica Species 0.000 title 1
- 235000001287 Guettarda speciosa Nutrition 0.000 title 1
- 235000021419 vinegar Nutrition 0.000 claims abstract description 24
- 239000000052 vinegar Substances 0.000 claims abstract description 24
- 239000000843 powder Substances 0.000 claims abstract description 17
- 238000000034 method Methods 0.000 claims abstract description 10
- 239000010779 crude oil Substances 0.000 claims abstract description 9
- 238000002156 mixing Methods 0.000 claims abstract description 8
- 239000011259 mixed solution Substances 0.000 claims abstract description 6
- 239000000203 mixture Substances 0.000 claims abstract description 6
- 238000003756 stirring Methods 0.000 claims abstract description 5
- 238000004090 dissolution Methods 0.000 claims abstract description 4
- 229920001542 oligosaccharide Polymers 0.000 claims abstract description 4
- 150000002482 oligosaccharides Chemical class 0.000 claims abstract description 4
- 239000008213 purified water Substances 0.000 claims abstract description 4
- 235000020183 skimmed milk Nutrition 0.000 claims abstract description 4
- 238000009777 vacuum freeze-drying Methods 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 4
- 238000004806 packaging method and process Methods 0.000 claims description 2
- 230000001954 sterilising effect Effects 0.000 claims description 2
- 238000010298 pulverizing process Methods 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 8
- 238000002360 preparation method Methods 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 238000007689 inspection Methods 0.000 abstract description 2
- 238000012858 packaging process Methods 0.000 abstract 1
- 230000001953 sensory effect Effects 0.000 description 4
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 235000019804 chlorophyll Nutrition 0.000 description 2
- 229930002875 chlorophyll Natural products 0.000 description 2
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013402 health food Nutrition 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000010755 mineral Nutrition 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 230000005180 public health Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000013077 scoring method Methods 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- JZRWCGZRTZMZEH-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
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- E—FIXED CONSTRUCTIONS
- E04—BUILDING
- E04B—GENERAL BUILDING CONSTRUCTIONS; WALLS, e.g. PARTITIONS; ROOFS; FLOORS; CEILINGS; INSULATION OR OTHER PROTECTION OF BUILDINGS
- E04B1/00—Constructions in general; Structures which are not restricted either to walls, e.g. partitions, or floors or ceilings or roofs
- E04B1/62—Insulation or other protection; Elements or use of specified material therefor
- E04B1/74—Heat, sound or noise insulation, absorption, or reflection; Other building methods affording favourable thermal or acoustical conditions, e.g. accumulating of heat within walls
- E04B1/82—Heat, sound or noise insulation, absorption, or reflection; Other building methods affording favourable thermal or acoustical conditions, e.g. accumulating of heat within walls specifically with respect to sound only
- E04B1/84—Sound-absorbing elements
- E04B1/86—Sound-absorbing elements slab-shaped
-
- C—CHEMISTRY; METALLURGY
- C04—CEMENTS; CONCRETE; ARTIFICIAL STONE; CERAMICS; REFRACTORIES
- C04B—LIME, MAGNESIA; SLAG; CEMENTS; COMPOSITIONS THEREOF, e.g. MORTARS, CONCRETE OR LIKE BUILDING MATERIALS; ARTIFICIAL STONE; CERAMICS; REFRACTORIES; TREATMENT OF NATURAL STONE
- C04B35/00—Shaped ceramic products characterised by their composition; Ceramics compositions; Processing powders of inorganic compounds preparatory to the manufacturing of ceramic products
- C04B35/66—Monolithic refractories or refractory mortars, including those whether or not containing clay
-
- E—FIXED CONSTRUCTIONS
- E04—BUILDING
- E04B—GENERAL BUILDING CONSTRUCTIONS; WALLS, e.g. PARTITIONS; ROOFS; FLOORS; CEILINGS; INSULATION OR OTHER PROTECTION OF BUILDINGS
- E04B1/00—Constructions in general; Structures which are not restricted either to walls, e.g. partitions, or floors or ceilings or roofs
- E04B1/62—Insulation or other protection; Elements or use of specified material therefor
- E04B1/74—Heat, sound or noise insulation, absorption, or reflection; Other building methods affording favourable thermal or acoustical conditions, e.g. accumulating of heat within walls
- E04B1/82—Heat, sound or noise insulation, absorption, or reflection; Other building methods affording favourable thermal or acoustical conditions, e.g. accumulating of heat within walls specifically with respect to sound only
- E04B1/84—Sound-absorbing elements
- E04B2001/8414—Sound-absorbing elements with non-planar face, e.g. curved, egg-crate shaped
-
- E—FIXED CONSTRUCTIONS
- E04—BUILDING
- E04B—GENERAL BUILDING CONSTRUCTIONS; WALLS, e.g. PARTITIONS; ROOFS; FLOORS; CEILINGS; INSULATION OR OTHER PROTECTION OF BUILDINGS
- E04B1/00—Constructions in general; Structures which are not restricted either to walls, e.g. partitions, or floors or ceilings or roofs
- E04B1/62—Insulation or other protection; Elements or use of specified material therefor
- E04B1/74—Heat, sound or noise insulation, absorption, or reflection; Other building methods affording favourable thermal or acoustical conditions, e.g. accumulating of heat within walls
- E04B1/82—Heat, sound or noise insulation, absorption, or reflection; Other building methods affording favourable thermal or acoustical conditions, e.g. accumulating of heat within walls specifically with respect to sound only
- E04B1/84—Sound-absorbing elements
- E04B2001/8423—Tray or frame type panels or blocks, with or without acoustical filling
- E04B2001/8428—Tray or frame type panels or blocks, with or without acoustical filling containing specially shaped acoustical bodies, e.g. funnels, egg-crates, fanfolds
-
- E—FIXED CONSTRUCTIONS
- E04—BUILDING
- E04B—GENERAL BUILDING CONSTRUCTIONS; WALLS, e.g. PARTITIONS; ROOFS; FLOORS; CEILINGS; INSULATION OR OTHER PROTECTION OF BUILDINGS
- E04B1/00—Constructions in general; Structures which are not restricted either to walls, e.g. partitions, or floors or ceilings or roofs
- E04B1/62—Insulation or other protection; Elements or use of specified material therefor
- E04B1/74—Heat, sound or noise insulation, absorption, or reflection; Other building methods affording favourable thermal or acoustical conditions, e.g. accumulating of heat within walls
- E04B1/82—Heat, sound or noise insulation, absorption, or reflection; Other building methods affording favourable thermal or acoustical conditions, e.g. accumulating of heat within walls specifically with respect to sound only
- E04B1/84—Sound-absorbing elements
- E04B2001/8457—Solid slabs or blocks
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- Physics & Mathematics (AREA)
- Acoustics & Sound (AREA)
- Engineering & Computer Science (AREA)
- Architecture (AREA)
- Electromagnetism (AREA)
- Civil Engineering (AREA)
- Structural Engineering (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
본 발명은 신선초 분말이 첨가된 우유의 제조방법에 관한 것으로, 더욱 상세하게는 원유에 진공동결건조하여 수득한 신선초 분말을 첨가하여 영양이 풍부하며 식감, 미감, 후감 등이 우수한 신선초 우유 및 그 제조방법에 관한 것이다.The present invention relates to a method of manufacturing milk to which fresh vinegar powder is added, and more particularly, fresh vinegar milk obtained by adding the fresh vinegar powder obtained by vacuum freeze-drying to crude milk, which is rich in nutrition, taste, taste and the like, and its preparation. It is about a method.
본 발명은 신선초우유의 제조방법에 있어서, 먼저 철저한 품질검사를 거친 원유 30~80중량％를 50~100℃로 예열하는 단계와, 상기 예열된 원유에 진공동결건조하여 150~250mesh로 분쇄한 신선초 분말 0.5~20중량％를 혼합 교반하여 10~20분간 1차적으로 용해하는 단계와, 상기 원유에 신선초 분말을 혼합 교반하여 수득한 결과물에 일정량의 정제수와 탈지분유 0.5~5중량％ 올리고당 0.1~10중량％, DHA 0.01~2중량％를 첨가 및 용해하는 단계와, 상기 용해공정에서 수득한 혼합액을 50~100℃로 예열하고 120~180kg/㎠의 압력으로 균질하는 단계와, 상기 균질과정을 거친 혼합액을 90~150℃에서 5~10초간 살균하고 1~10℃로 냉각하여 포장공정으로 제조되는 것에 특징이 있다.The present invention is a method for producing fresh super-milk, first preheating 30 ~ 80% by weight of crude oil after a thorough quality inspection and 50 to 100 ℃, vacuum freeze-dried in the preheated crude oil pulverized to 150 ~ 250mesh 0.5 to 20% by weight of the powder by mixing and stirring the primary dissolution for 10 to 20 minutes, and the resultant obtained by mixing and stirring the fresh vinegar powder in the crude oil in a certain amount of purified water and skim milk powder 0.5 to 5% by weight of oligosaccharide 0.1 to 10 Adding and dissolving 0.01% by weight to 2% by weight of DHA, preheating the mixed solution obtained in the dissolution step to 50 to 100 ° C. and homogenizing at a pressure of 120 to 180 kg / cm 2, and undergoing the homogeneous process. The mixture is sterilized for 5 to 10 seconds at 90 ~ 150 ℃ and cooled to 1 ~ 10 ℃ is characterized in that it is manufactured by the packaging process.
신선초, 우유Fresh vinegar and milk
Description
본 발명은 신선초 분말이 첨가된 우유의 제조방법에 관한 것으로, 더욱 상세하게는 원유에 진공동결건조하여 수득한 신선초 분말을 첨가하여 영양이 풍부하며 식감, 미감, 후감 등이 우수한 신선초 우유 및 그 제조방법에 관한 것이다.The present invention relates to a method of manufacturing milk to which fresh vinegar powder is added, and more particularly, fresh vinegar milk obtained by adding the fresh vinegar powder obtained by vacuum freeze-drying to crude milk, which is rich in nutrition, taste, taste and the like, and its preparation. It is about a method.
오늘날 신선초는 녹즙, 생식, 건강식품의 원료로 널리 애용되고 있다. 그러나 신선초의 쓴맛과 건강식품의 높은 가격으로 인하여 일반 서민들이 손쉽게 구입하여 섭취하는 데에는 한계가 있다.Today, fresh vinegar is widely used as a raw material for green juice, raw food, and health food. However, due to the bitter taste of Sinseoncho and the high price of health foods, there is a limit to the common people easily purchased and consumed.
본 발명은 비타민A, 비타민B1, B2, B6, B12, 비타민C 등의 비타민류와 철, 칼륨, 칼슘, 인, 아연 등의 미네랄류, 엽록소 및 기타 유용한 성분이 풍부한 신선초를 진공동결건조하여 분말로 만든 후 우유의 조성물로 혼합하여 누구나 부담없는 가격에 영양이 풍부한 신선초를 섭취하여 국민건강을 증진시키는데 그 목적이 있다.The present invention vacuum freezes fresh vinegar rich in vitamins such as vitamin A, vitamin B 1 , B 2 , B 6 , B 12 , vitamin C and minerals such as iron, potassium, calcium, phosphorus and zinc, chlorophyll and other useful ingredients. It is intended to improve national health by ingesting nutrient-rich fresh vinegar at a price that anyone can afford by mixing it with a composition of milk after drying it into powder.
본 발명은 신선초 분말이 첨가된 우유의 제조방법에 관한 것으로, 더욱 상세하게는 원유에 진공동결건조하여 수득한 신선초 분말을 첨가하여 영양이 풍부하며 식감, 미감, 후감 등이 우수한 신선초 우유 및 그 제조방법에 관한 것이다.The present invention relates to a method of manufacturing milk to which fresh vinegar powder is added, and more particularly, fresh vinegar milk obtained by adding the fresh vinegar powder obtained by vacuum freeze-drying to crude milk, which is rich in nutrition, taste, taste and the like, and its preparation. It is about a method.
상기 목적은 본 발명에 따라, 본 발명은 원유 30~80중량％를 50~100℃로 예열하는 단계와, 상기 예열된 원유에 진공동결건조한 신선초를 150~250mesh로 분쇄한 신선초분말 0.5~30중량％를 혼합 교반하여 10~20분간 1차적으로 용해하는 단계와, 상기 원유에 신선초 분말을 혼합 교반하여 수득한 결과물에 일정량의 정제수와 탈지분유 0.5~5중량％, 올리고당 0.1~10중량％, DHA 0.01~2중량％를 첨가 및 용해하는 단계와, 상기 용해공정에서 수득한 혼합액을 50~100℃로 예열하고 120~180kg/㎠의 압력으로 균질하는 단계와, 상기 균질과정을 거친 혼합액을 90~150℃에서 5~10초간 살균하고 1~10℃로 냉각하여 포장을 함으로써 신선초 우유의 제조가 완료하게 되는 것이다.According to the present invention, the present invention is a step of preheating the crude oil 30 ~ 80% by weight to 50 ~ 100 ℃, 0.5 ~ 30 weight of fresh candle powder pulverized by vacuum freeze-dried fresh candle 150 to 250 mesh in the preheated crude oil % By mixing and stirring for 1 to 10 minutes, and the resultant obtained by mixing and stirring the fresh vinegar powder in the crude oil, a predetermined amount of purified water and 0.5 to 5% by weight of skim milk powder, 0.1 to 10% by weight oligosaccharide, DHA Adding and dissolving 0.01 to 2% by weight, preheating the mixed solution obtained in the dissolving step to 50-100 ° C. and homogenizing at a pressure of 120 to 180 kg / cm 2, and adding 90 to 90% of the mixed solution that has undergone the homogeneous process. Sterilization at 150 ℃ for 5 ~ 10 seconds and cooled to 1 ~ 10 ℃ by packaging to complete the production of fresh vinegar milk.
본 발명을 하기의 실시 예에 의하여 구체적으로 설명하지만 이는 본 발명의 예시에 불과할 뿐 본 발명이 이에 한정되지는 않는다.The present invention will be described in detail with reference to the following examples, which are only illustrative of the present invention, but the present invention is not limited thereto.
(실시예)(Example)
본 실시예는 총 제품 배합량 100kg을 기준으로 하여 제조한 것으로 하였다.This example was prepared based on 100 kg of total product formulation.
먼저 제품 배합량 100kg을 기준으로 하여 60kg의 검사가 완료된 원유를 저유조에서 이송하여 50~100℃로 예열한 다음, 진공동결건조하여 180mesh로 분쇄한 신선초 잎분말을 10kg을 믹싱호퍼에 투입 혼합 교반한 후 1차적으로 10~20분간 용해를 시킨다. 그런 다음 상기 혼합액에 일정량의 정제수와 탈지유 5kg, 올리고당 3kg, DHA 500g을 믹싱호퍼에서 혼합한 후 용해탱크로 이송하여 2차로 완전히 용해시킨다. 다음으로 상기 용해공정을 통해 수득한 혼합액을 75℃로 예열하여 120kg/㎠의 압력으로 균질화 시키고 다시 110℃에서 5초간 살균한 다음 3℃로 냉각하여 얻은 액체를 저장탱크로 이송한 후 포장용기에 충전하여 신선초 우유의 제조를 완료하게 되는 것이다.First, 60kg of the crude oil after the inspection of the finished product is transferred to the oil storage tank, preheated to 50 ~ 100 ℃, and vacuum freeze-dried. After dissolving for 10 to 20 minutes first. Then, a predetermined amount of purified water and skim milk 5kg, oligosaccharide 3kg, and DHA 500g were mixed in the mixing hopper in a mixing hopper, and then completely dissolved in a secondary tank. Next, the mixed solution obtained through the dissolution process is preheated to 75 ° C., homogenized at a pressure of 120 kg / cm 2, sterilized at 110 ° C. for 5 seconds, and then cooled to 3 ° C. and transferred to a storage tank. The filling is to complete the production of fresh vinegar milk.
상기의 실시예에 의해 제조된 신선초 우유를 0~5℃에서 저장하면서 보존성 및 관능상태 등을 테스트 하였다. 관능검사에는 총 50명의 인원이 참여하였으며, 9점 평점법을 이용하였다.The freshness of the vinegar prepared by the above Example was stored at 0-5 ° C., and the preservation and sensory state were tested. A total of 50 people participated in the sensory test and the 9-point scoring method was used.
(표 1)Table 1
본 발명의 실시예에서 제조된 신선초 우유의 관능검사표.Sensory test table of fresh vinegar milk prepared in an embodiment of the present invention.
상기 표 1에 나타난 바와 같이 본 발명의 제조방법에 따라 제조된 신선초 우유는 0~5℃에서 제조 후 1주일이 지나도 보존성이 우수하였으며, 색상, 풍미, 맛의 관능 한계치인 5점을 넘긴 것으로 알 수 있듯이 음용 시 맛과 풍미가가 우수한 것으로 나타났다.As shown in Table 1, fresh vinegar milk prepared according to the preparation method of the present invention had excellent preservation even after one week after the preparation at 0-5 ° C., and found to have exceeded the sensory limit of five colors, flavors, and tastes. As you can see, the taste and flavor are excellent.
상기와 같이, 본 발명은 비타민, 미네랄, 엽록소 및 각종 영양성분이 풍부한 신선초분말을 우유의 조성물로 첨가함으로써 누구나 저렴한 가격으로 손쉽게 신선초를 섭취하게 하므로써 국민건강 증진에 이바지할 수 있게 된 것이다. As described above, the present invention can contribute to the improvement of public health by adding fresh vinegar powder to the composition of milk, rich in vitamins, minerals, chlorophyll and various nutrients as milk composition.
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