KR100883835B1 - Method for preparing extracts of camellia japonica and icecream, cookie, candy, jelly using thereof - Google Patents
Method for preparing extracts of camellia japonica and icecream, cookie, candy, jelly using thereof Download PDFInfo
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- KR100883835B1 KR100883835B1 KR1020080090123A KR20080090123A KR100883835B1 KR 100883835 B1 KR100883835 B1 KR 100883835B1 KR 1020080090123 A KR1020080090123 A KR 1020080090123A KR 20080090123 A KR20080090123 A KR 20080090123A KR 100883835 B1 KR100883835 B1 KR 100883835B1
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- camellia
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- camellia extract
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- 240000001548 Camellia japonica Species 0.000 title claims abstract description 93
- 239000000284 extract Substances 0.000 title claims abstract description 71
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 29
- 235000015243 ice cream Nutrition 0.000 title claims abstract description 16
- 238000000034 method Methods 0.000 title claims abstract description 15
- 235000015110 jellies Nutrition 0.000 title claims abstract description 5
- 239000008274 jelly Substances 0.000 title claims abstract description 5
- 235000006467 Camellia japonica Nutrition 0.000 title abstract description 9
- 235000014510 cooky Nutrition 0.000 title abstract description 3
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 22
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 22
- 241001330002 Bambuseae Species 0.000 claims abstract description 22
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims abstract description 22
- 239000011425 bamboo Substances 0.000 claims abstract description 22
- 229920001542 oligosaccharide Polymers 0.000 claims abstract description 8
- 150000002482 oligosaccharides Chemical class 0.000 claims abstract description 8
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 7
- 238000001914 filtration Methods 0.000 claims abstract description 5
- 238000002156 mixing Methods 0.000 claims abstract description 5
- 235000018597 common camellia Nutrition 0.000 claims description 85
- 238000004519 manufacturing process Methods 0.000 claims description 32
- 239000000463 material Substances 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 230000005070 ripening Effects 0.000 claims description 9
- 229930006000 Sucrose Natural products 0.000 claims description 6
- 230000032683 aging Effects 0.000 claims description 5
- 238000000605 extraction Methods 0.000 claims description 2
- 241000209507 Camellia Species 0.000 claims 1
- 239000004615 ingredient Substances 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 abstract 1
- 238000010792 warming Methods 0.000 abstract 1
- 239000000203 mixture Substances 0.000 description 19
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- 230000002401 inhibitory effect Effects 0.000 description 4
- 238000000465 moulding Methods 0.000 description 4
- 229920002472 Starch Polymers 0.000 description 3
- 230000003110 anti-inflammatory effect Effects 0.000 description 3
- 239000010495 camellia oil Substances 0.000 description 3
- 235000013336 milk Nutrition 0.000 description 3
- 239000008267 milk Substances 0.000 description 3
- 210000004080 milk Anatomy 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 230000009102 absorption Effects 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 235000001014 amino acid Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 239000008162 cooking oil Substances 0.000 description 2
- 239000006071 cream Substances 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 238000010025 steaming Methods 0.000 description 2
- 239000006188 syrup Substances 0.000 description 2
- 235000020357 syrup Nutrition 0.000 description 2
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- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- 108010016183 Human immunodeficiency virus 1 p16 protease Proteins 0.000 description 1
- 244000267823 Hydrangea macrophylla Species 0.000 description 1
- 235000014486 Hydrangea macrophylla Nutrition 0.000 description 1
- ONIBWKKTOPOVIA-BYPYZUCNSA-N L-Proline Chemical compound OC(=O)[C@@H]1CCCN1 ONIBWKKTOPOVIA-BYPYZUCNSA-N 0.000 description 1
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 1
- ONIBWKKTOPOVIA-UHFFFAOYSA-N Proline Natural products OC(=O)C1CCCN1 ONIBWKKTOPOVIA-UHFFFAOYSA-N 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 230000001154 acute effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000000740 bleeding effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
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- 239000003610 charcoal Substances 0.000 description 1
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- 235000013345 egg yolk Nutrition 0.000 description 1
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- 239000003925 fat Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
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- 241000411851 herbal medicine Species 0.000 description 1
- 230000006698 induction Effects 0.000 description 1
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Images
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
- 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
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/42—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/15—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable 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
- A23V2300/00—Processes
- A23V2300/14—Extraction
Abstract
Description
본 발명은 동백 엑기스 및 그 엑기스를 이용한 아이스크림, 과자, 사탕, 제리의 제조 방법에 관한 것으로, 동백꽃과 동백잎의 기능성 성분을 효과적으로 추출하여 엑기스를 제조하고 그 엑기스를 이용하여 동백꽃 및 동백잎의 기능성 성분을 함유한 아이스크림, 과자, 사탕, 제리의 제조 방법에 관한 것이다.The present invention relates to a method of manufacturing a camellia extract and ice cream, sweets, candy, and jerry using the extract, and extracts the functional components of camellia flowers and camellia leaves effectively to produce the extract and the functionality of the camellia flowers and camellia leaves using the extract It relates to a method for producing ice cream, sweets, candy, and jerry containing ingredients.
동백나무(Camellia Japonica)는 상록활엽수 교목으로, 휜 줄기에서 잔가지가 많이 나와 장 타원형 또는 반 구형의 수형을 이루며, 수피는 회백색으로 평활하고, 잎은 어긋나고 타원형 또는 긴 타원형으로 잔 톱니가 있다. 길이 5~12cm, 넓이 3~7cm로 표면은 짙은 녹색이다.Camellia Japonica is an evergreen broad-leaved arboreous tree, with many twigs on the stem of long roots, long oval or semi-spherical, with bark smooth grayish, leaves alternate, oval or long oval. It is 5-12cm long and 3-7cm wide, and the surface is dark green.
상기와 같은 동백나무는 지금까지 주로 관상용 같은 원예자원으로 이용되어왔고, 부위별로는 고품질 지방이 함유되어 있는 종실이 전통적으로 식용유와 화장유 자원으로 이용되어왔으며, 줄기는 고급 숯의 원료로 활용되어 왔다.Camellia has been used as a horticultural resource, such as ornamental, until now, the seeds containing high-quality fats have been used as cooking oil and cosmetic oil resources, and the stem has been used as a raw material of high-grade charcoal. .
현재까지 국내에서 수행되어진 동백속의 성분 분석 및 활용화에 관한 연구 내용을 살펴보면 동백유와 유박의 급성 테스트를 통해 안전성을 확인하였으며, 유박에 함유된 성분이 알코올 흡수 저해효과가 있다고 보고된 바 있으며, 종실에서 분리한 하이퍼로사이드(hyperoside)는 AIDS 유발과 관련된 HIV-1 프로테아제(HIV-1 protease)에 대하여 억제효과를 보였고, 씨와 과피의 추출물도 항염 및 소염활성, 줄기의 메탄올 추출물은 지질과 산화를 억제하는 것으로 나타났다. 또한 동백꽃에는 프로라인과 글루타민 산을 주된 아미노산으로 존재하고 있고 기타 미량의 유리 아미노산이 존재하는 것으로 나타났다.Looking at the research on the analysis and utilization of Camellia genus, which has been conducted in Korea, the safety was confirmed through the acute test of Camellia oil and Fructus. It has been reported that the components of Fructus have inhibitory effect on alcohol absorption. Hypersides isolated from showed an inhibitory effect on HIV-1 protease associated with AIDS induction, anti-inflammatory and anti-inflammatory activity of seeds and rinds, and methanol extract of stems Appeared to inhibit. It was also found that camellia has proline and glutamic acid as the main amino acids and other trace free amino acids.
국내에서는 전통적으로 동백유를 머릿기름과 식용유로서 이용하고 있고, 연구부분으로는 대부분 동백기름을 이용한 다양한 유지가공식품개발을 위한 연구가 진행되고 있다.Traditionally, camellia oil has been used as hair oil and cooking oil in Korea, and research is being conducted to develop various processed foods using camellia oil.
이에 반하여 화전으로 식용되고 있는 동백꽃은 본초강목 등의 한의서에서는 산다화(山茶花)로 표기하고 있으며, 토혈, 비출혈, 혈붕, 화상 등을 치료하는데 사용되고 있으며, 동백엽과 과피 등도 항원충작용 및 진경작용, 치석형성 억제효과, 알코올 흡수 억제, 미백작용, 소염작용 등과 같은 약리활성이 있다고 보고되었으나 아직까지 식용 및 약용자원으로 이용되고 있지 않고 일부 연구만 진행되고 있는 실정이다.On the other hand, camellia flower, which is edible as a hydrangea, is labeled as “Sanhwahwa” in Chinese herbal medicines such as medicinal herb, and it is used to treat hemostasis, non-bleeding, blood shelf, burns, etc. It has been reported that there is pharmacological activity such as inhibiting tartar formation, inhibiting alcohol absorption, whitening and anti-inflammatory action, but it has not been used as an edible and medicinal resource.
본 발명은 상기와 같은 점을 인식하여 안출된 것으로 본 발명의 목적은 동백꽃과 동백잎의 기능성 성분을 효과적으로 추출하여 엑기스를 제조하고 그 엑기스를 이용하여 동백꽃 및 동백잎의 기능성 성분을 함유한 아이스크림을 제조할 수 있는 동백 엑기스 및 그 엑기스를 이용한 아이스크림, 과자, 사탕, 제리의 제조 방법을 제공하기 위한 것이다.The present invention was conceived by recognizing the above point is an object of the present invention is to extract the functional ingredients of camellia flowers and camellia leaves to produce an extract and using the extract ice cream containing the functional components of camellia flowers and camellia leaves It is to provide a camellia extract that can be produced and a method for producing ice cream, sweets, candy, and Jerry using the extract.
상기와 같은 목적을 달성하기 위하여 본 발명에 따른 동백 엑기스의 제조 방법은, 동백꽃을 정백당이나 올리고당 중 어느 하나 이상으로 재워 숙성시키는 동백꽃 숙성단계와, 상기 동백꽃 숙성단계에서 얻은 숙성 재료와 건조 동백잎 또는 덖은 동백잎을 혼합하고 물을 첨가하여 중탕시키는 중탕단계와, 중탕된 재료를 걸러서 추출 엑기스를 얻는 걸름단계를 포함하여 구성된 것을 특징으로 한다.Method for producing a camellia extract according to the present invention in order to achieve the above object, camellia flowers ripening step of maturing the camellia flowers with one or more of the white sugar or oligosaccharide, and the maturing material and dry camellia leaves obtained in the camellia ripening step or Is characterized in that it comprises a step of mixing the camellia leaves and adding water to the water bath step, and the filtering step to obtain the extraction extract by filtering the bath material.
또한, 본 발명에 따른 동백 엑기스의 제조 방법은, 상기 숙성단계에서는 대나무잎을 첨가하여 재우고, 상기 중탕단계에서는 건조 대나무잎 또는 덖은 대나무잎을 혼합시키는 것을 특징으로 한다.In addition, the method of producing a camellia extract according to the present invention, by the addition of bamboo leaves in the ripening step to sleep, characterized in that for mixing the dried bamboo leaves or steamed bamboo leaves in the bath step.
또한, 본 발명에 따른 동백 엑기스의 제조 방법은, 상기 숙성단계에서는 동백꽃 3.5중량부와 대나무잎 1.0중량부와 올리고당 12.0중량부와 정백당 8.0중량부를 혼합하여 숙성시키고, 상기 중탕단계에서는 동백잎 5중량부와 대나무잎 5중량부 및 상기 숙성단계에서 얻어진 상기 동백꽃과 대나무잎과 올리고당과 정백당이 혼합되어 숙성된 상기 숙성재료 150중량부가 혼합된 재료에 그 혼합된 재료 8g당 물 1㎖를 첨가하여 이루어지는 것을 특징으로 한다.In addition, the method of producing a camellia extract according to the present invention, in the ripening step, 3.5 parts by weight of camellia flowers, 1.0 parts by weight of bamboo leaves, oligosaccharides 12.0 parts by weight and mixed with 8.0 parts by weight of whitening, in the bath step 5 weight camellia leaves 1 ml of water per 8 g of the mixed material is added to a material in which 150 parts by weight of the aged material mixed with 5 parts by weight of the bamboo leaf and the camellia flower, the bamboo leaf, the oligosaccharide and the white sugar obtained in the aging step are mixed. It is characterized by.
삭제delete
한편, 본 발명에 따른 동백 엑기스를 이용한 아이스크림의 제조 방법은, 상기의 방법으로 동백 엑기스를 제조하고, 상기 동백 엑기스를 첨가하여 아이스크림을 제조하는 것을 특징으로 한다.On the other hand, the manufacturing method of the ice cream using the camellia extract which concerns on this invention is characterized by manufacturing the camellia extract by the said method, and manufacturing the ice cream by adding the said camellia extract.
한편, 본 발명에 따른 동백 엑기스를 이용한 과자의 제조 방법은, 상기의 방법으로 동백 엑기스를 제조하고, 상기 동백 엑기스를 첨가하여 과자를 제조하는 것을 특징으로 한다.On the other hand, the manufacturing method of the confectionery using the camellia extract which concerns on this invention is characterized by manufacturing the camellia extract by the said method, and manufacturing a confectionery by adding the said camellia extract.
한편, 본 발명에 따른 동백 엑기스를 이용한 사탕의 제조 방법은, 상기의 방법으로 동백 엑기스를 제조하고, 상기 동백 엑기스를 첨가하여 사탕을 제조하는 것을 특징으로 한다.On the other hand, the manufacturing method of the candy using the camellia extract which concerns on this invention is characterized by manufacturing the camellia extract by the said method, and manufacturing a candy by adding the said camellia extract.
한편, 본 발명에 따른 동백 엑기스를 이용한 제리의 제조 방법은, 상기의 방법으로 동백 엑기스를 제조하고, 상기 동백 엑기스를 첨가하여 제리를 제조하는 것을 특징으로 한다.On the other hand, the manufacturing method of the jelly using the camellia extract which concerns on this invention is characterized by manufacturing a camellia extract by the said method, and manufacturing a jelly by adding the said camellia extract.
상기와 같은 구성에 의하면 본 발명에 따른 동백 엑기스 및 그 엑기스를 이용한 아이스크림, 과자, 사탕, 제리의 제조 방법은 동백꽃과 동백잎의 기능성 성분을 효과적으로 추출하여 엑기스를 제조하고 그 엑기스를 이용하여 동백꽃 및 동백잎의 기능성 성분을 함유한 아이스크림, 과자, 사탕, 제리를 제조할 수 있는 장점을 갖는다.According to the configuration as described above, the production method of ice cream, confectionery, candy, jerry using the camellia extract and the extract according to the present invention to effectively extract the functional components of camellia flowers and camellia leaves to produce the extract and using the extract camellia flowers and It has the advantage of producing ice cream, sweets, candy, jerry containing the functional ingredients of camellia leaves.
이하에서는 도면 및 실시예를 참조하여 본 발명에 따른 동백 엑기스 및 그 엑기스를 이용한 아이스크림, 과자, 사탕, 제리의 제조 방법을 보다 상세하게 설명하기로 한다.Hereinafter, with reference to the drawings and embodiments will be described in more detail the manufacturing method of ice cream, sweets, candy, Jerry using the camellia extract and the extract according to the present invention.
<실시예1 : 동백 엑기스의 제조>Example 1 Preparation of Camellia Extract
(가) 숙성단계(S10)(A) Ripening step (S10)
동백꽃 350g과 올리고당 100g을 항아리에 넣고 정백당 800g 중 일부를 부은 다음 그 위에 대나무잎 100g을 깐다. 대나무잎이 깔린 위로 정백당 800g 중 나머지를 부어 항아리를 밀봉시킨 다음 20 ~ 25℃의 온도에서 3개월간 숙성시킨다. 상기 정백당과 대나무잎은 숙성과정 중 부패를 방지하는 효과를 가지며, 특히 대나무잎은 기능성 성분을 많이 함유하고 있을 뿐만 아니라 대나무잎과 함께 숙성시킴으로써 숙성 재료 및 최종 엑기스 용액에 청량감을 부가할 수 있게 된다.Put 350g of camellia and 100g of oligosaccharide in a jar, pour some 800g of white sugar and put 100g of bamboo leaves on it. Pour the remainder of 800 g per white over the bamboo leaf, seal the jar and mature for 3 months at a temperature of 20 ~ 25 ℃. The white sugar and bamboo leaves have an effect of preventing decay during the ripening process, in particular, bamboo leaves not only contain a lot of functional ingredients, but also can be added to the ripening material and the final extract solution by aging with bamboo leaves. .
(나) 중탕단계(S20)(B) Bath step (S20)
새순을 건조시키거나 덖어서 얻어진 동백잎 50g, 건조시키거나 덖어서 얻어진 대나무잎 50g, 상기 숙성단계(S10)에서 얻은 숙성 재료 1500g을 중탕용기에 넣고 물 200㎖를 첨가하여 중불에서 30분간 약불에서 30분간 끓인 후 식힌다.50 g of camellia leaves obtained by drying or steaming sprouts, 50 g of bamboo leaves obtained by drying or steaming, 1500 g of the ripening material obtained in the aging step (S10) are added to a water bath, and 200 ml of water is added. Boil for 30 minutes and let cool.
(다)걸름단계(C) step
중탕된 재료를 걸러 동백꽃, 동백잎 및 대나무잎을 걸러 엑기스 용액을 얻는다.Filter the water-bathed ingredients to filter camellia flowers, camellia leaves, and bamboo leaves to obtain an extract solution.
<실시예2 : 동백 엑기스를 이용한 아이스크림의 제조>Example 2 Preparation of Ice Cream Using Camellia Extract
① 용기에 우유 200㎖를 담아 그 우유에 설탕 50g을 부어 혼합한 다음 중불에 설탕이 눌지 않도록 저으면서 데운다.① Put 200ml of milk in a container, pour 50g of sugar into the milk, mix, and heat it while stirring to avoid sugar on medium heat.
② 계란 노른자 2 ~ 3를 용기에 담아 젖고, 그 위에 상기 ①에서 데워진 우유와 설탕 혼합 용액을 부으면서 섞는다.②
③ ②에서 제조된 용액을 체로 걸르고 걸러진 용액을 약불에서 타지 않도록 10분간 데운다.③ sieve the solution prepared in ② and warm the filtered solution for 10 minutes to prevent burning on low heat.
④ 얼음을 담은 용기에 ③에서 데워진 용액을 담아 식힌다.④ Cool in a container containing ice warmed solution ③.
⑤ 생크림 100㎖를 용기에 넣고 거품기로 걸쭉해질 때까지 젖고, 상기에서 제조된 동백 엑기스 용액 100㎖를 첨가하여 꼬리가 당겨질 때까지 저어 거품을 낸다.⑤ Put 100 ml of fresh cream in a container and wet it with a foamer, add 100 ml of the camellia extract solution prepared above, and stir until the tail is pulled.
⑥ ④에서 식힌 용액에 ⑤에서 거품이 내어진 생크림 동백 엑기스 혼합액을 천천히 부어 빨리 섞는다.Slowly pour the mixture of fresh cream camellia extract bubbled in ⑤ into the solution cooled in ⑥ ④ and mix quickly.
⑦ ⑥에서 제조된 혼합물을 냉동실에서 냉동시키면서 30분 간격으로 3 ~ 4회 교반시키면서 냉동시킨다.⑦ Freeze the mixture prepared in ⑥ while freezing in the freezer for 3 to 4 times at 30 minute intervals.
<실시예3 : 동백 엑기스를 이용한 과자의 제조>Example 3 Preparation of Confectionery Using Camellia Extract
① 밀가루 100g에 설탕 12.5g, 계란 25g, 분유 25g, 이스트 0.6g, 물 150g을 교반 혼합하여 1차 반죽한다.① 100g of flour, 12.5g of sugar, 25g of eggs, 25g of powdered milk, 0.6g of yeast, 150g of water, stir and mix the first dough.
② 1차 반죽된 혼합물에 상기에서 제조된 동백 엑기스 용액 100g을 혼합하여 2차 반죽한다.② mix the primary kneaded 100g camellia extract solution prepared in the above and knead second.
③ 2차 반죽된 혼합물을 성형기에 소정의 양만큼 투입하면서 필요한 형상으 로 성형한다.③ Form the second kneaded mixture into the required shape while putting it into the molding machine in a predetermined amount.
④ ③에서 필요한 형상으로 성형된 혼합물을 소정의 가열기를 사용하여 170 ~ 190℃에서 천천히 굽는다.④ Slowly bake the mixture molded into the shape required in ③ at 170 ~ 190 ℃ using a predetermined heater.
⑤ ④에서 구워진 과자를 냉각한다.⑤ Cool the baked cookies in ④.
<실시예4 : 동백 엑기스를 이용한 사탕의 제조>Example 4 Preparation of Candy Using Camellia Extract
① 설탕 34g, 물엿 60g을 용기에 담아 혼합한 다음 중불에서 눌지 않도록 저으면서 끈적한 상태가 되기까지 가열한다.① 34g of sugar and 60g of starch syrup are mixed in a container, and then heated until it becomes sticky without stirring at medium heat.
② ①에서 혼합된 혼합물에 향료 1g, 상기에서 제조된 동백 엑기스 용액 5g을 투입하여 약불에서 가열하면서 2차 혼합한다.② Add 1 g of fragrance and 5 g of camellia extract solution prepared above to the mixture mixed in ① and heat the mixture on low heat.
③ ②에서 혼합된 혼합물을 상온에서 냉각시킨다.③ Cool the mixture mixed at ② at room temperature.
④ ③에서 냉각된 혼합물을 성형기에 투입하여 필요한 형상으로 성형하여 사탕의 제조를 완료한다.④ The mixture cooled in ③ is put into the molding machine and molded into the required shape to complete the manufacture of the candy.
<실시예5 : 동백 엑기스를 이용한 제리의 제조>Example 5 Preparation of Jerry Using Camellia Extract
① 물엿 70g, 설탕 15g, 전분 9g, 마가린 1g을 용기에 담아서 강불에서 2시간 동안 저으면서 풀죽처럼 되기까지 가열한다.① Add 70g of starch syrup, 15g of sugar, 9g of starch, 1g of margarine in a container and stir for 2 hours in a fire and heat until it becomes like porridge.
② ①에서 혼합된 혼합물에 상기에서 제조된 동백 엑기스 용액 4g, 향료 1g을 혼합하여 혼합물이 쫀득해질 때까지 중불에서 가열한다.② Mix 4 g of the camellia extract solution prepared above and 1 g of fragrance with the mixture mixed in ① and heat at medium heat until the mixture is satisfactory.
③ ②에서 혼합되어 쫀득해진 혼합물을 상온에서 냉각한다.③ Cool the mixture obtained by mixing at room temperature.
④ ③에서 냉각된 혼합물을 적당량씩 덜어서 성형기로 투입하여 필요한 형상으로 성형하여 제리의 제조를 완료한다.④ Complete the preparation of jerry by molding the mixture cooled in ③ and inserting it into the molding machine to the required shape.
앞에서 설명되고 도면에 도시된 동백 엑기스 및 그 엑기스를 이용한 아이스크림, 과자, 사탕, 제리의 제조 방법은 본 발명을 실시하기 위한 하나의 실시예에 불과하며, 본 발명의 기술적 사상을 한정하는 것으로 해석되어서는 안 된다. 본 발명의 보호범위는 이하의 특허청구범위에 기재된 사항에 의해서만 정하여지며, 본 발명의 요지를 벗어남이 없이 개량 및 변경된 실시예는 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자에게 자명한 것인 한 본 발명의 보호범위에 속한다고 할 것이다.Camellia extract described above and shown in the drawings and the manufacturing method of the ice cream, sweets, candy, jerry using the extract is only one embodiment for carrying out the present invention, it is construed to limit the technical spirit of the present invention Should not be. The scope of protection of the present invention is defined only by the matters set forth in the claims below, and the embodiments improved and changed without departing from the gist of the present invention will be apparent to those skilled in the art. It will be said to belong to the protection scope of the present invention.
도 1은 본 발명의 일실시예에 따른 동백 엑기스의 제조 방법을 도시한 흐름도.1 is a flow chart showing a method of manufacturing camellia extract according to an embodiment of the present invention.
도 2는 본 발명의 일실시예에 따른 동백 엑기스를 이용한 아이스크림의 제조 방법을 도시한 흐름도.Figure 2 is a flow chart illustrating a method of manufacturing ice cream using camellia extract according to an embodiment of the present invention.
도 3은 본 발명의 일실시예에 따른 동백 엑기스를 이용한 과자의 제조 방법을 도시한 흐름도.Figure 3 is a flow diagram illustrating a method of manufacturing a confectionery using camellia extract according to an embodiment of the present invention.
도 4는 본 발명의 일실시예에 따른 동백 엑기스를 이용한 사탕의 제조 방법을 도시한 흐름도.Figure 4 is a flow chart illustrating a method of manufacturing candy using camellia extract according to an embodiment of the present invention.
도 5는 본 발명의 일실시예에 따른 동백 엑기스를 이용한 제리의 제조 방법을 도시한 흐름도.Figure 5 is a flow chart showing a manufacturing method of jerry using camellia extract according to an embodiment of the present invention.
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| CN105639653A (en) * | 2015-12-23 | 2016-06-08 | 华南农业大学 | oil-tea camellia flower granule with antioxidant activity and preparation method and application thereof |
| WO2018097509A1 (en) * | 2016-11-22 | 2018-05-31 | 카멜리아푸드 주식회사 | Food comprising camellia flower extract and preparation method therefor |
| KR20180115525A (en) * | 2017-04-13 | 2018-10-23 | 제주동백 주식회사 | A candy comprising camellia flower extract and a method for preparing the same |
| KR20190036695A (en) * | 2017-09-28 | 2019-04-05 | 제주동백 주식회사 | A manufacturing method of sweet jelly containing camellia flower extract and sweet jelly containing camellia flower extract by the same |
| WO2019190014A1 (en) * | 2018-03-27 | 2019-10-03 | 제주동백 주식회사 | Method of preparing food comprising camellia flower extract powder and composition therefor |
| KR102082311B1 (en) * | 2019-07-10 | 2020-02-27 | 주식회사 아델라7 | Manufacturing method of powdered soybean bread |
| KR102082310B1 (en) * | 2019-07-10 | 2020-04-24 | 주식회사 아델라7 | Method of manufacturing cream cheese bread containing cranberry |
| KR20200086853A (en) | 2019-01-10 | 2020-07-20 | 김병현 | Apparatus for manufacturing vinyl cover for car seat |
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| KR20190036695A (en) * | 2017-09-28 | 2019-04-05 | 제주동백 주식회사 | A manufacturing method of sweet jelly containing camellia flower extract and sweet jelly containing camellia flower extract by the same |
| KR102084655B1 (en) * | 2017-09-28 | 2020-03-04 | 제주동백 주식회사 | A manufacturing method of sweet jelly containing camellia flower extract and sweet jelly containing camellia flower extract by the same |
| WO2019190014A1 (en) * | 2018-03-27 | 2019-10-03 | 제주동백 주식회사 | Method of preparing food comprising camellia flower extract powder and composition therefor |
| KR20200086853A (en) | 2019-01-10 | 2020-07-20 | 김병현 | Apparatus for manufacturing vinyl cover for car seat |
| KR102082311B1 (en) * | 2019-07-10 | 2020-02-27 | 주식회사 아델라7 | Manufacturing method of powdered soybean bread |
| KR102082310B1 (en) * | 2019-07-10 | 2020-04-24 | 주식회사 아델라7 | Method of manufacturing cream cheese bread containing cranberry |
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