KR100904255B1 - Method for manufacturing a drink including Houttuynia cordata thunb and Saururus chinensis baill and the drink made by the same - Google Patents
Method for manufacturing a drink including Houttuynia cordata thunb and Saururus chinensis baill and the drink made by the same Download PDFInfo
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- KR100904255B1 KR100904255B1 KR1020070098196A KR20070098196A KR100904255B1 KR 100904255 B1 KR100904255 B1 KR 100904255B1 KR 1020070098196 A KR1020070098196 A KR 1020070098196A KR 20070098196 A KR20070098196 A KR 20070098196A KR 100904255 B1 KR100904255 B1 KR 100904255B1
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 15
- 238000000034 method Methods 0.000 title claims description 9
- 240000000691 Houttuynia cordata Species 0.000 title description 2
- 235000013719 Houttuynia cordata Nutrition 0.000 title description 2
- 241000534017 Saururus chinensis Species 0.000 title description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
- 235000013361 beverage Nutrition 0.000 claims abstract description 22
- 241000251468 Actinopterygii Species 0.000 claims abstract description 19
- 239000000284 extract Substances 0.000 claims abstract description 18
- 238000000855 fermentation Methods 0.000 claims abstract description 18
- 230000004151 fermentation Effects 0.000 claims abstract description 18
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 16
- 241000208140 Acer Species 0.000 claims abstract description 8
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 8
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 8
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 8
- DLRVVLDZNNYCBX-RTPHMHGBSA-N isomaltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)C(O)O1 DLRVVLDZNNYCBX-RTPHMHGBSA-N 0.000 claims abstract description 8
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 8
- 239000000203 mixture Substances 0.000 claims abstract description 8
- 239000006188 syrup Substances 0.000 claims abstract description 8
- 235000020357 syrup Nutrition 0.000 claims abstract description 8
- 235000019154 vitamin C Nutrition 0.000 claims abstract description 8
- 239000011718 vitamin C Substances 0.000 claims abstract description 8
- 229960002675 xylitol Drugs 0.000 claims abstract description 8
- 235000010447 xylitol Nutrition 0.000 claims abstract description 8
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 8
- 239000000811 xylitol Substances 0.000 claims abstract description 8
- 238000002156 mixing Methods 0.000 claims abstract description 6
- 229920002472 Starch Polymers 0.000 claims abstract description 4
- 235000019698 starch Nutrition 0.000 claims abstract description 4
- 239000008107 starch Substances 0.000 claims abstract description 4
- 230000001954 sterilising effect Effects 0.000 claims abstract description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 15
- 235000021419 vinegar Nutrition 0.000 claims description 10
- 239000000052 vinegar Substances 0.000 claims description 10
- 238000001035 drying Methods 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 4
- 229920001542 oligosaccharide Polymers 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 claims description 2
- 150000002482 oligosaccharides Chemical class 0.000 claims description 2
- 238000010025 steaming Methods 0.000 claims 1
- 239000000463 material Substances 0.000 description 5
- 235000019640 taste Nutrition 0.000 description 5
- REFJWTPEDVJJIY-UHFFFAOYSA-N Quercetin Chemical compound C=1C(O)=CC(O)=C(C(C=2O)=O)C=1OC=2C1=CC=C(O)C(O)=C1 REFJWTPEDVJJIY-UHFFFAOYSA-N 0.000 description 4
- 230000003110 anti-inflammatory effect Effects 0.000 description 4
- 235000013402 health food Nutrition 0.000 description 4
- 230000000202 analgesic effect Effects 0.000 description 3
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- 239000007788 liquid Substances 0.000 description 3
- 230000000144 pharmacologic effect Effects 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- ZVOLCUVKHLEPEV-UHFFFAOYSA-N Quercetagetin Natural products C1=C(O)C(O)=CC=C1C1=C(O)C(=O)C2=C(O)C(O)=C(O)C=C2O1 ZVOLCUVKHLEPEV-UHFFFAOYSA-N 0.000 description 2
- HWTZYBCRDDUBJY-UHFFFAOYSA-N Rhynchosin Natural products C1=C(O)C(O)=CC=C1C1=C(O)C(=O)C2=CC(O)=C(O)C=C2O1 HWTZYBCRDDUBJY-UHFFFAOYSA-N 0.000 description 2
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- 239000002934 diuretic Substances 0.000 description 2
- 230000001882 diuretic effect Effects 0.000 description 2
- 230000002439 hemostatic effect Effects 0.000 description 2
- MWDZOUNAPSSOEL-UHFFFAOYSA-N kaempferol Natural products OC1=C(C(=O)c2cc(O)cc(O)c2O1)c3ccc(O)cc3 MWDZOUNAPSSOEL-UHFFFAOYSA-N 0.000 description 2
- 239000002075 main ingredient Substances 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 229960001285 quercetin Drugs 0.000 description 2
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- 206010023126 Jaundice Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- LUJAXSNNYBCFEE-UHFFFAOYSA-N Quercetin 3,7-dimethyl ether Natural products C=1C(OC)=CC(O)=C(C(C=2OC)=O)C=1OC=2C1=CC=C(O)C(O)=C1 LUJAXSNNYBCFEE-UHFFFAOYSA-N 0.000 description 1
- PUTDIROJWHRSJW-UHFFFAOYSA-N Quercitrin Natural products CC1OC(Oc2cc(cc(O)c2O)C3=CC(=O)c4c(O)cc(O)cc4O3)C(O)C(O)C1O PUTDIROJWHRSJW-UHFFFAOYSA-N 0.000 description 1
- 208000025865 Ulcer Diseases 0.000 description 1
- 206010052428 Wound Diseases 0.000 description 1
- 208000027418 Wounds and injury Diseases 0.000 description 1
- OXGUCUVFOIWWQJ-XIMSSLRFSA-N acanthophorin B Natural products O[C@H]1[C@H](O)[C@H](O)[C@H](C)O[C@H]1OC1=C(C=2C=C(O)C(O)=CC=2)OC2=CC(O)=CC(O)=C2C1=O OXGUCUVFOIWWQJ-XIMSSLRFSA-N 0.000 description 1
- 230000000845 anti-microbial effect Effects 0.000 description 1
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- 239000002221 antipyretic Substances 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 230000005907 cancer growth Effects 0.000 description 1
- 231100000315 carcinogenic Toxicity 0.000 description 1
- 230000010261 cell growth Effects 0.000 description 1
- 230000009849 deactivation Effects 0.000 description 1
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- 230000035622 drinking Effects 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
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- 235000017173 flavonoids Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 230000012010 growth Effects 0.000 description 1
- 208000006454 hepatitis Diseases 0.000 description 1
- 231100000283 hepatitis Toxicity 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 239000002917 insecticide Substances 0.000 description 1
- 230000003859 lipid peroxidation Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000006187 pill Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000002250 progressing effect Effects 0.000 description 1
- OEKUVLQNKPXSOY-UHFFFAOYSA-N quercetin 3-O-beta-D-glucopyranosyl(1->3)-alpha-L-rhamnopyranosyl(1->6)-beta-d-galactopyranoside Natural products OC1C(O)C(C(O)C)OC1OC1=C(C=2C=C(O)C(O)=CC=2)OC2=CC(O)=CC(O)=C2C1=O OEKUVLQNKPXSOY-UHFFFAOYSA-N 0.000 description 1
- FZKBNCDAGYDHTP-UHFFFAOYSA-N quercetin-3-O-glycoside Natural products OC1C(O)C(O)C(O)OC1COC1=C(C=2C=C(O)C(O)=CC=2)OC2=CC(O)=CC(O)=C2C1=O FZKBNCDAGYDHTP-UHFFFAOYSA-N 0.000 description 1
- QPHXPNUXTNHJOF-UHFFFAOYSA-N quercetin-7-O-beta-L-rhamnopyranoside Natural products OC1C(O)C(O)C(C)OC1OC1=CC(O)=C2C(=O)C(O)=C(C=3C=C(O)C(O)=CC=3)OC2=C1 QPHXPNUXTNHJOF-UHFFFAOYSA-N 0.000 description 1
- OXGUCUVFOIWWQJ-HQBVPOQASA-N quercitrin Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1OC1=C(C=2C=C(O)C(O)=CC=2)OC2=CC(O)=CC(O)=C2C1=O OXGUCUVFOIWWQJ-HQBVPOQASA-N 0.000 description 1
- 238000011160 research Methods 0.000 description 1
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- 210000002784 stomach Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
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- 231100000397 ulcer Toxicity 0.000 description 1
- 230000036448 vitalisation Effects 0.000 description 1
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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- 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
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/46—Preservation of non-alcoholic beverages by heating
-
- 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
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
-
- 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
- A23V2250/70—Vitamins
- A23V2250/708—Vitamin C
Abstract
본 발명은 어성초와 삼백초를 함유한 음료 제조방법 및 그에 의해 제조된 음료에 관한 것으로서, 보다 상세하게는 음료 제조방법에 있어서, (A) 어성초와 삼백초의 혼합열수추출물을 얻는 단계; (B) 어성초와 삼백초의 혼합발효액을 얻는 단계; (C) 상기 혼합열수추출물과 혼합발효액을 혼합하여 주원료를 제조하는 단계; (D) 상기 주원료 99 중량부를 기준으로, 메이플 시럽 0.07~0.1 중량부, 이소말토올리고당 0.03~0.05 중량부, 자일리톨 0.03~0.05 중량부 및 비타민 C 0.022~0.025 중량부를 첨가하여 혼합하여 혼합물을 제조하는 단계; 및 (E) 상기 혼합물을 80∼90℃에서 30∼60초간 살균하는 단계를 포함하는 것을 특징으로 하는 어성초와 삼백초를 함유한 음료 제조방법 및 그에 의해 제조된 음료에 관한 것이다.The present invention relates to a beverage manufacturing method and a beverage produced by the same, containing Eochocho and three hundred gree, and more particularly, to a beverage production method comprising the steps of: (A) obtaining a mixed hot water extract of Eochocho and three hundred s; (B) obtaining a mixed fermentation broth of fish starch and three hundred seconds; (C) preparing a main raw material by mixing the mixed hot water extract and the mixed fermentation solution; (D) 0.07 to 0.1 parts by weight of maple syrup, 0.03 to 0.05 parts by weight of isomaltooligosaccharide, 0.03 to 0.05 parts by weight of xylitol and 0.022 to 0.025 parts by weight of vitamin C, based on 99 parts by weight of the main raw material, are mixed to prepare a mixture. step; And (E) sterilizing the mixture at 80 to 90 ° C. for 30 to 60 seconds, and relates to a beverage manufacturing method and beverage prepared by the same.
어성초, 삼백초, 음료 Eoseongcho, three hundred seconds, drink
Description
본 발명은 어성초와 삼백초를 함유한 음료 제조방법 및 그에 의해 제조된 음료에 관한 것으로서, 더욱 상세하게는 어성초와 삼백초의 약리효과를 감소시키지 않으면서도, 일반인들이 거부감을 느끼는 어성초와 삼백초 특유의 맛과 향을 제거하여 남녀노소 누구나 쉽게 음용할 수 있는 어성초와 삼백초를 함유한 음료 제조방법 및 그에 의해 제조된 음료에 관한 것이다.The present invention relates to a beverage preparation method and a beverage prepared by the same, and more particularly, without reducing the pharmacological effects of the fish and three hundred seconds, the general taste and taste unique to the fish and three hundred seconds The present invention relates to a beverage manufacturing method and a beverage produced by the aroma and trichoceum which can be easily drinkable by anyone of all ages by removing the aroma.
삼백초는 산림청 지정 희귀 멸종식물 제 177호로서, 중국, 일본을 비롯해 우리나라에서는 북제주군 한경면 고습지와 바닷가에서 주로 자생하는 다년초로서 높이가 30~90cm이고, 초여름에 꽃잎 및 잎 3개가 하얗게 변하므로 삼백초라 불리며 토종 자생식물이다. 주요 성분 중 하나인 쿼세틴(quercetin)은 과산화지질 형성 억제작용, 항균효과, 항돌연변이작용, 발암성 물질의 활성 감소, 암세포의 생육저해, 혈압강하, 모세혈관 강화작용을 하며, 쿼시트린(quercitrin)은 항염증, 진통 및 항산화 효과 등이 보고되어 있는 유망 건강식품 소재이다.Sambaekcho is a rare endangered plant No. 177 designated by Korea Forest Service.It is a perennial herb that grows naturally in the high wetlands and beaches of Hankyung-myeon, Bukjeju-gun in Korea, including China and Japan. It is called native plant. One of the main ingredients, quercetin, inhibits lipid peroxidation, antibacterial, antimutagenic, carcinogenic activity, inhibits the growth of cancer cells, lowers blood pressure, strengthens capillaries, and quercitrin. Is a promising health food material for which anti-inflammatory, analgesic and antioxidant effects have been reported.
또한, 어성초는 삼백초과에 속하는 다년생 초본의 야생약초로서 주요 성분으로는 테르페노이드(terpenoid), 지질(lipid) 및 방향족 계통의 휘발성 성분과 쿼세틴(quercetin), 쿼세틴-3-오-글리코사이드(quercetin-3-o-glycoside) 계통의 후라보노이드 화합물로 알려져 있으며, 이뇨작용, 진통작용, 지혈작용, 항균작용, 항바이러스작용, 항혈관확장작용 및 소염작용 등의 다양한 약리작용으로 예로부터 생약재로 널리 이용되어 왔을 뿐만 아니라 삼백초와 더불어 유망 건강식품소재 가운데 하나이다.In addition, fish herb is a wild herb of perennial herb belonging to over three hundred, and main components are terpenoid, lipid and aromatic volatile components such as quercetin, quercetin-3-o-glycoside It is known as a flavonoid compound of -3-o-glycoside), and it is widely used as a herbal medicine for a long time with various pharmacological actions such as diuretic, analgesic, hemostatic, antibacterial, antiviral, anti-angiogenic and anti-inflammatory effects. Not only has it been, it is one of the promising health food materials with three hundred seconds.
상기와 같이 어성초와 삼백초가 가진 여러 가지 인체에 유익한 효능으로 인하여 최근에는 추출액, 환, 건조분말 등의 형태로 제품화되어 많은 사람이 건강보조식품으로 이용하고 있는 실정이다. As mentioned above, due to the beneficial effects on the human body having a variety of fish and three hundred seconds in recent years in the form of extracts, pill, dry powder, such as the situation that many people are using as a dietary supplement.
한편, 최근 들어 경제성장에 따른 열량의 과잉섭취와, 생활패턴의 변화로 인한 운동부족, 과로, 스트레스, 질병 및 체질악화 등을 해소하기 위한 기능성을 갖는 자연 건강식품에 대한 수요가 급격히 증가하고 있으며, 그에 대한 연구개발이 활발히 진행되고 있다.On the other hand, in recent years, there is a rapid increase in the demand for natural health foods that have the functions to solve the excess intake of calories caused by economic growth, lack of exercise due to changes in living patterns, overwork, stress, illness and constitution. In the meantime, research and development are actively progressing.
그 일환으로서, 이뇨작용, 진통작용, 지혈작용, 항균작용, 항바이러스작용, 항혈관확장작용 및 소염작용 등에 약효가 좋은 어성초(Houttuynia cordata Thunb.)와, 항균, 해열, 해독, 소염, 간염, 황달, 종기, 화농, 살충, 상처, 궤양치료, 발암성 물질의 활성감소, 암세포의 생육저해 및 혈압강화 등에 약효가 좋은 삼백초(saururus chinensis Baill.)에 대한 연구가 진행중에 있다.As part of this, Houttuynia cordata Thunb., Which is effective in diuretic, analgesic, hemostatic, antimicrobial, antiviral, anti-angiogenic and anti-inflammatory effects, antibacterial, antipyretic, detoxifying, anti-inflammatory, hepatitis, Research is underway on saururus chinensis Baill., Which is effective for jaundice, boils, purulent insecticides, wounds, ulcers, deactivation of carcinogenic substances, inhibiting cancer cell growth and strengthening blood pressure.
어성초 및 삼백초는 뛰어난 약리효과에도 불구하고, 그 고유의 비린 맛과 향으로 인하여 대중적 기호성 충족에 부적합하여 널리 섭취되지 못하였다.Despite the excellent pharmacological effect, Eoseongcho and Trichocho were not widely consumed due to their inherent fishy taste and aroma, which are unsuitable for satisfying popular tastes.
따라서, 본 발명의 목적은 성인들 뿐만 아니라 외국인 및 어린이들까지도 특별한 거부감없이 섭취할 수 있도록, 어성초 및 삼백초를 주원료로 하고, 여기에 메이플 시럽, 이소말토올리고당, 자일리톨 및 비타민 C 등을 첨가하여 어성초와 삼백초를 함유한 음료를 제공하고자 하는 것이다.Accordingly, an object of the present invention is to make the main raw material of the eoseongcho and 300 seconds so that not only adults, but also foreigners and children can be ingested without a particular sense of rejection, adding maple syrup, isomaltooligosaccharide, xylitol and vitamin C, etc. And to provide a beverage containing three hundred seconds.
상기와 같은 목적을 달성하기 위한 본 발명의 어성초와 삼백초를 함유한 음료 제조방법은 음료 제조방법에 있어서, (A) 어성초와 삼백초의 혼합열수추출물을 얻는 단계; (B) 어성초와 삼백초의 혼합발효액을 얻는 단계; (C) 상기 혼합열수추출물과 혼합발효액을 혼합하여 주원료를 제조하는 단계; (D) 상기 주원료 99 중량부를 기준으로, 메이플 시럽 0.07~0.1 중량부, 이소말토올리고당 0.03~0.05 중량부, 자일리톨 0.03~0.05 중량부 및 비타민 C 0.022~0.025 중량부를 첨가하여 혼합하여 혼합물을 제조하는 단계; 및 (E) 상기 혼합물을 80∼90℃에서 30∼60초간 살균하는 단계를 포함한다.In the beverage preparation method of the present invention for achieving the above object Eoseongcho and three hundreds of vinegar in the beverage production method, (A) obtaining a mixed hot water extract of Eoseongcho and three hundred seconds; (B) obtaining a mixed fermentation broth of fish starch and three hundred seconds; (C) preparing a main raw material by mixing the mixed hot water extract and the mixed fermentation solution; (D) 0.07 to 0.1 parts by weight of maple syrup, 0.03 to 0.05 parts by weight of isomaltooligosaccharide, 0.03 to 0.05 parts by weight of xylitol and 0.022 to 0.025 parts by weight of vitamin C, based on 99 parts by weight of the main raw material, are mixed to prepare a mixture. step; And (E) sterilizing the mixture at 80 to 90 ° C. for 30 to 60 seconds.
여기에서, 상기 (A) 단계는, (A1) 어성초 및 삼백초를 35~40℃에서 30~40시간 동안 건조하는 단계; (A2) 상기 건조된 어성초를 40~80℃에서 3~15분 동안 덖음하는 단계; (A3) 상기 건조된 삼백초를 60~70℃에서 3~15분 동안 덖음하는 단계; 및 (A4) 상기 덖음된 어성초와 삼백초를 물로 끓여서 이취를 제거하면서 열수를 추출하는 단계를 포함한다.Here, the step (A), (A1) step of drying the Echo and three hundred seconds at 35 ~ 40 ℃ for 30 to 40 hours; (A2) step of drying the dried fish vinegar for 3 to 15 minutes at 40 ~ 80 ℃; (A3) step of drying the dried three hundred seconds at 60 ~ 70 ℃ for 3 to 15 minutes; And (A4) extracting hot water while removing the off-flavor by boiling the steamed fish vinegar and three hundred vines with water.
또한, 상기 (B) 단계는, (B1) 어성초 및 삼백초를 분쇄하는 단계; (B2) 상기 분쇄된 어성초 및 삼백초를 착즙하는 단계; (B3) 상기 착즙된 어성초 및 삼백초 착즙액에서 찌꺼기를 걸러내어 여과하는 단계; (B4) 상기 여과된 착즙액에 플락토올리고당을 첨가하여 당화시키는 단계; 및 (B5) 상기 당화된 착즙액을 자연발효시키는 단계를 포함한다.In addition, the step (B), (B1) step of grinding fish and three hundred seconds; (B2) juice of the ground fish and three hundred vine; (B3) filtering and filtering the debris from the juice and three hundred seconds juice; (B4) adding saccharified oligosaccharide to the filtered juice; And (B5) naturally fermenting the saccharified juice.
또한, 상기 (C) 단계의 주원료는 혼합열수추출물:혼합발효액의 부피비가 99:0.7~1.3로 혼합되어 제조된다.In addition, the main raw material of the step (C) is prepared by mixing the volume ratio of the mixed hot water extract: mixed fermentation solution 99: 0.7 ~ 1.3.
본 발명에 의한 어성초와 삼백초를 함유한 음료 제조방법에 따르면, 어성초 및 삼백초를 주원료로 하여 여기에 메이플 시럽, 이소말토올리고당, 자일리톨 및 비타민 C 등을 첨가하여 음료로 제조함으로써, 일반인들에게 거부감을 느끼게 하였던 어성초와 삼백초의 비린 맛과 향을 제거하였으며, 이로 인하여 비위가 약한 어린이들도 거부감없이 음료를 섭취하여 인체에 유익한 효능을 얻을 수 있다.According to the beverage production method containing Eoseongcho and three hundred gree according to the present invention, by adding the maple syrup, isomaltooligosaccharide, xylitol and vitamin C, etc., with Eochocho and three hundred gree as main ingredients, rejection to the general public We removed the fishy taste and aroma of eoseongcho and three hundred seconds that made me feel, which is why even children with weak stomach can get a beneficial effect on the human body by eating a drink without objection.
또한, 어성초와 삼백초를 활용하여 건강식품으로 이용함으로써, 지역 특산품으로 활성화하여, 농가소득의 기반 구축 및 농촌 경제의 활성화에 기여할 수 있다.In addition, by using the Eoseongcho and three hundredschoe as a health food, it can be activated as local specialties, thereby contributing to the establishment of the basis of farm income and vitalization of rural economy.
본 발명을 첨부된 도면을 참조하여 보다 상세히 설명하면 다음과 같다.Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.
도 1은 본 발명에 따른 어성초와 삼백초를 함유한 음료 제조방법을 나타낸 순서도이고, 도 2는 본 발명에서 어성초와 삼백초의 혼합열수추출물을 제조하는 방법을 나타낸 순서도이고, 도 3은 본 발명에서 어성초와 삼백초의 혼합발효액을 제조하는 방법을 나타낸 순서도이다.1 is a flow chart illustrating a method for preparing a beverage containing eoseongcho and three hundred seconds in accordance with the present invention, Figure 2 is a flow chart showing a method for producing a mixed hot water extract of Eoseongcho and three hundred seconds in the present invention, Figure 3 is Eoseongcho in the present invention And a flow chart showing a method of producing a mixed fermentation solution of three hundred seconds.
도 1에 나타난 바와 같이, 어성초와 삼백초를 함유한 음료를 제조하기 위하여, 우선 (A) 단계로 어성초와 삼백초의 혼합열수추출물을 제조한다.As shown in Figure 1, in order to prepare a beverage containing Eoseongcho and three hundred seconds, first, a mixed hot water extract of Eoseongcho and three hundred seconds is prepared.
상기 어성초와 삼백초의 혼합열수추출물은 도 2에 나타난 바와 같이, 아래와 같은 방법에 의하여 제조된다.The mixed hot water extract of Eoseongcho and three hundred seconds is prepared by the following method, as shown in FIG.
(A1) 어성초 및 삼백초를 35~40℃에서 30~40시간 동안 건조시킨다.(A1) Fish starch and three hundred candles are dried at 35-40 ° C. for 30-40 hours.
(A2) 상기 건조된 어성초를 40~80℃에서 3~15분 동안 덖음솥을 이용하여 덖음한다. 이때, 바람직하게는 60~65℃에서 6분 동안 덖음하도록 한다.(A2) The dried fish cake is steamed using a kettle for 3 to 15 minutes at 40 to 80 ° C. At this time, preferably at 60-65 ° C. for 6 minutes.
(A3) 상기 건조된 삼백초를 60~70℃에서 3~15분 동안 덖음솥을 이용하여 덖음한다.(A3) The dried three hundred seconds is chopped using a kettle for 3 to 15 minutes at 60 ~ 70 ℃.
(A4) 상기 덖음된 어성초와 삼백초를 동일 비율로 넣고, 물로 끓여서 이취를 제거함과 동시에 열수를 추출한다. (A4) Put the steamed fish vinegar and three hundred seconds in the same ratio, and boiled with water to remove odor and extract the hot water at the same time.
다음, (B) 단계로 어성초와 삼백초의 혼합발효액을 제조한다.Next, to prepare a mixed fermentation solution of Eoseongcho and three hundred seconds in step (B).
상기 어성초와 삼백초의 혼합발효액은 도 3에 나타난 바와 같이, 아래와 같은 방법에 의하여 제조된다.The mixed fermentation broth of the fish and three hundred seconds, as shown in Figure 3, is prepared by the following method.
(B1) 어성초 및 삼백초를 동일 비율로 분쇄기에 넣고 이를 분쇄한다.(B1) Fish vinegar and three hundred vinegar are put into a grinder in the same ratio and pulverized it.
(B2) 상기 분쇄된 어성초 및 삼백초를 원심 착즙기를 이용하여 착즙한다.(B2) The ground fish and three hundred vines are juiced using a centrifugal juicer.
(B3) 상기 착즙된 어성초 및 삼백초 착즙액에서 찌꺼기를 걸러내어 여과한 다.(B3) and filter out the debris from the juice of the juice and three hundred seconds juice.
(B4) 상기 여과된 착즙액에 플락토올리고당을 첨가하여 당화시킨다.(B4) Flacto-oligosaccharide is added to the filtered juice to be saccharified.
(B5) 상기 당화된 착즙액을 항아리에 넣어 3~5주 동안 자연발효시킨다.(B5) Put the saccharified juice in a jar and natural fermentation for 3-5 weeks.
다음, 상기와 같은 방법에 의하여 어성초 및 삼백초의 혼합열수추출물과 혼합발효액을 제조한 후, (C) 단계로 상기 혼합열수추출물과 혼합발효액을 혼합하여 주원료를 제조한다.Next, after preparing the mixed hot water extract and mixed fermentation solution of Eoseongcho and three hundred seconds by the method as described above, to prepare a main raw material by mixing the mixed hot water extract and the mixed fermentation solution in step (C).
이때, 상기 주원료를 제조하기 위한 혼합열수추출물과 혼합발효액의 혼합비율은 혼합열수추출물:혼합발효액이 99:0.7~1.3의 부피비로 혼합되는 것이 바람직하며, 보다 바람직하게는 혼합열수추출물:혼합발효액의 부피비가 99:1이 되도록 한다.At this time, the mixing ratio of the mixed hot water extract and the mixed fermentation liquid for preparing the main raw material is preferably mixed hot water extract: mixed fermentation liquid in a volume ratio of 99: 0.7 ~ 1.3, more preferably mixed hot water extract: mixed fermentation liquid The volume ratio is 99: 1.
다음, (D) 단계로 상기 제조된 주원료에 부원료를 첨가하도록 하며, 이때 첨가되는 상기 부원료로는 메이플 시럽, 이소말토올리고당, 자일리톨 및 비타민 C가 있다. Next, in step (D) to add a subsidiary material to the prepared main raw material, wherein the subsidiary materials added are maple syrup, isomaltooligosaccharide, xylitol and vitamin C.
또한, 첨가되는 부원료의 양은 상기 주원료 99 중량부를 기준으로, 메이플 시럽 0.07~0.1 중량부, 이소말토올리고당 0.03~0.05 중량부, 자일리톨 0.03~0.05 중량부 및 비타민 C 0.022~0.025 중량부인 것이 바람직하며, 보다 바람직하게는 주원료 99.775중량부를 기준으로, 메이플 시럽 0.1중량부, 이소말토올리고당 0.05중량부, 자일리톨 0.05중량부, 비타민 C 0.025중량부가 되도록 한다.In addition, the amount of the added raw material is based on 99 parts by weight of the main raw material, 0.07 to 0.1 parts by weight of maple syrup, 0.03 to 0.05 parts by weight of isomaltooligosaccharide, 0.03 to 0.05 parts by weight of xylitol and 0.022 to 0.025 parts by weight of vitamin C, More preferably, based on 99.775 parts by weight of the main raw material, 0.1 parts by weight of maple syrup, 0.05 parts by weight of isomaltooligosaccharide, 0.05 parts by weight of xylitol, and 0.025 parts by weight of vitamin C.
다음, (E) 단계로 상기 단계에서 혼합된 주원료와 부원료의 혼합물을 80∼90℃에서 30∼60초간 살균하여 음용이 가능한 어성초와 삼백초를 함유한 음료로 완성 한다.Next, in step (E), the mixture of the main raw materials and the subsidiary materials mixed in the above step is sterilized at 80-90 ° C. for 30-60 seconds to complete a beverage containing saengcho and three hundred seconds that are available for drinking.
이상에서는 본 발명의 일실시예에 따라 본 발명을 설명하였지만, 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자가 본 발명의 기술적 사상을 벗어나지 않는 범위 내에서 변경 및 변형한 것도 본 발명에 속함은 당연하다.Although the present invention has been described above according to an embodiment of the present invention, a person skilled in the art to which the present invention belongs has changed and modified within the scope without departing from the technical spirit of the present invention. Of course.
도 1은 본 발명에 따른 어성초와 삼백초를 함유한 음료 제조방법을 나타낸 순서도이다.Figure 1 is a flow chart showing a beverage manufacturing method containing Eoseongcho and three hundreds according to the present invention.
도 2는 본 발명에서 어성초와 삼백초의 혼합열수추출물을 제조하는 방법을 나타낸 순서도이다.Figure 2 is a flow chart illustrating a method for producing a mixed hot water extract of Eoseongcho and three hundred seconds in the present invention.
도 3은 본 발명에서 어성초와 삼백초의 혼합발효액을 제조하는 방법을 나타낸 순서도이다.Figure 3 is a flow chart illustrating a method for producing a mixed fermentation broth of Eoseongcho and three hundred seconds in the present invention.
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| KR20000007049A (en) * | 1999-11-22 | 2000-02-07 | 서두석 | Beverage for Health using plant extract and the process for preparation thereof |
| KR20020075989A (en) * | 2001-03-27 | 2002-10-09 | 송두봉 | Manufacturing method of a ferment drink using Sambakcho and Eosungcho |
| KR20040005351A (en) * | 2002-07-10 | 2004-01-16 | 심보민 | Fermentation liquor of houttuynia cordata and producing method thereof |
| KR20040066952A (en) * | 2003-01-21 | 2004-07-30 | 김영수 | The extract and fermentation liquor manufacturing method of materials using houttuynia cordata and saururus chinesis bail |
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| KR20090032730A (en) | 2009-04-01 |
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