KR101037231B1 - Turnip grain syrup and taffy and the manufacturing method thereof - Google Patents
Turnip grain syrup and taffy and the manufacturing method thereof Download PDFInfo
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- KR101037231B1 KR101037231B1 KR1020090088769A KR20090088769A KR101037231B1 KR 101037231 B1 KR101037231 B1 KR 101037231B1 KR 1020090088769 A KR1020090088769 A KR 1020090088769A KR 20090088769 A KR20090088769 A KR 20090088769A KR 101037231 B1 KR101037231 B1 KR 101037231B1
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- 240000008100 Brassica rapa Species 0.000 title claims abstract description 74
- 235000011293 Brassica napus Nutrition 0.000 title claims abstract description 69
- 235000000540 Brassica rapa subsp rapa Nutrition 0.000 title claims abstract description 69
- 235000020357 syrup Nutrition 0.000 title claims abstract description 29
- 239000006188 syrup Substances 0.000 title claims abstract description 29
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 10
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 16
- 235000009566 rice Nutrition 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 238000001914 filtration Methods 0.000 claims abstract description 11
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- 238000010438 heat treatment Methods 0.000 claims abstract description 8
- 238000000034 method Methods 0.000 claims abstract description 7
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims abstract description 6
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- 241000209094 Oryza Species 0.000 claims description 14
- 235000013547 stew Nutrition 0.000 abstract description 2
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- XWIYFDMXXLINPU-UHFFFAOYSA-N Aflatoxin G Chemical compound O=C1OCCC2=C1C(=O)OC1=C2C(OC)=CC2=C1C1C=COC1O2 XWIYFDMXXLINPU-UHFFFAOYSA-N 0.000 description 3
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- 235000004977 Brassica sinapistrum Nutrition 0.000 description 2
- 206010010774 Constipation Diseases 0.000 description 2
- BWGNESOTFCXPMA-UHFFFAOYSA-N Dihydrogen disulfide Chemical compound SS BWGNESOTFCXPMA-UHFFFAOYSA-N 0.000 description 2
- SIKJAQJRHWYJAI-UHFFFAOYSA-N Indole Chemical compound C1=CC=C2NC=CC2=C1 SIKJAQJRHWYJAI-UHFFFAOYSA-N 0.000 description 2
- 208000005718 Stomach Neoplasms Diseases 0.000 description 2
- 235000010208 anthocyanin Nutrition 0.000 description 2
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- 150000004636 anthocyanins Chemical class 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol 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)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
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- 150000002540 isothiocyanates Chemical class 0.000 description 2
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- 239000000126 substance Substances 0.000 description 2
- SUVMJBTUFCVSAD-UHFFFAOYSA-N sulforaphane Chemical compound CS(=O)CCCCN=C=S SUVMJBTUFCVSAD-UHFFFAOYSA-N 0.000 description 2
- 208000024891 symptom Diseases 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- SUVMJBTUFCVSAD-JTQLQIEISA-N 4-Methylsulfinylbutyl isothiocyanate Natural products C[S@](=O)CCCCN=C=S SUVMJBTUFCVSAD-JTQLQIEISA-N 0.000 description 1
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- 235000003343 Brassica rupestris Nutrition 0.000 description 1
- 206010009944 Colon cancer Diseases 0.000 description 1
- 230000006820 DNA synthesis Effects 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 208000000461 Esophageal Neoplasms Diseases 0.000 description 1
- 206010016654 Fibrosis Diseases 0.000 description 1
- 208000018522 Gastrointestinal disease Diseases 0.000 description 1
- 206010019133 Hangover Diseases 0.000 description 1
- 241000590002 Helicobacter pylori Species 0.000 description 1
- 206010058467 Lung neoplasm malignant Diseases 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 206010030155 Oesophageal carcinoma Diseases 0.000 description 1
- 244000131316 Panax pseudoginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 241001506137 Rapa Species 0.000 description 1
- 208000007107 Stomach Ulcer Diseases 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000000843 anti-fungal effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 231100000357 carcinogen Toxicity 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 230000001684 chronic effect Effects 0.000 description 1
- 230000007882 cirrhosis Effects 0.000 description 1
- 208000019425 cirrhosis of liver Diseases 0.000 description 1
- 208000029742 colonic neoplasm Diseases 0.000 description 1
- 230000002498 deadly effect Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 102000038379 digestive enzymes Human genes 0.000 description 1
- 108091007734 digestive enzymes Proteins 0.000 description 1
- 201000004101 esophageal cancer Diseases 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 230000002538 fungal effect Effects 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 125000004383 glucosinolate group Chemical group 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 230000035876 healing Effects 0.000 description 1
- 229940037467 helicobacter pylori Drugs 0.000 description 1
- 208000014617 hemorrhoid Diseases 0.000 description 1
- PZOUSPYUWWUPPK-UHFFFAOYSA-N indole Natural products CC1=CC=CC2=C1C=CN2 PZOUSPYUWWUPPK-UHFFFAOYSA-N 0.000 description 1
- RKJUIXBNRJVNHR-UHFFFAOYSA-N indolenine Natural products C1=CC=C2CC=NC2=C1 RKJUIXBNRJVNHR-UHFFFAOYSA-N 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 235000021109 kimchi Nutrition 0.000 description 1
- 201000007270 liver cancer Diseases 0.000 description 1
- 208000014018 liver neoplasm Diseases 0.000 description 1
- 210000005228 liver tissue Anatomy 0.000 description 1
- 201000005202 lung cancer Diseases 0.000 description 1
- 208000020816 lung neoplasm Diseases 0.000 description 1
- 108020004999 messenger RNA Proteins 0.000 description 1
- 235000010460 mustard Nutrition 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 235000019654 spicy taste Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 229960005559 sulforaphane Drugs 0.000 description 1
- 235000015487 sulforaphane Nutrition 0.000 description 1
- 229910052717 sulfur Inorganic materials 0.000 description 1
- 239000011593 sulfur Substances 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 210000002700 urine Anatomy 0.000 description 1
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- 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
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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Molecular Biology (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Jellies, Jams, And Syrups (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
본 발명은 순무 조청과 엿 및 그 제조방법에 관한 것으로서, 보다 상세하게는 간기능 강화 등의 효능을 가지는 순무를 삶아 밥과 섞어 조려 조청과 엿을 제조함으로써 순무가 가지는 인체에 유익한 효능을 쉽게 섭치할 수 있는 순무 조청과 엿 및 그 제조방법에 관한 발명이다.The present invention relates to turnip syrup and syrup, and to a method for manufacturing the same. The invention relates to turnips and syrups, and a method for producing the same.
본 발명은 깨끗이 손질한 순무 70중량부에 물 30중량부를 부어 100℃~130℃의 온도로 8~9시간 가열하는 단계; 상기 가열된 순무와 물을 걸러 순무 추출액을 얻는 단계; 상기 얻어진 순무 추출액 30중량부에 별도로 쪄서 익힌 쌀밥 30중량부를 혼합하는 단계; 상기 혼합된 순무 추출액과 익힌 쌀밥에 5~10중량부의 엿기름을 넣어 당화시키는 단계; 상기 당화된 엿물을 걸러 70℃~80℃의 온도로 8~9시간 가열하여 조리는 단계; 및, 상기 조려진 엿물을 식히는 단계를 포함하여 구현 가능하다.The present invention comprises pouring 30 parts by weight of water to 70 parts by weight of clean turnip turnip heated to a temperature of 100 ℃ ~ 130 ℃ 8-9 hours; Filtering the heated turnip and water to obtain a turnip extract; Mixing 30 parts by weight of steamed rice cooked separately to 30 parts by weight of the obtained turnip extract; 5 to 10 parts by weight of malt is added to the mixed turnip extract and cooked rice to be saccharified; Filtering the saccharified syrup and cooking by heating at a temperature of 70 ° C. to 80 ° C. for 8 to 9 hours; And, it can be implemented including the step of cooling the stew.
조청, 엿, 순무, 암 Biting, fucked, turnip, cancer
Description
본 발명은 순무 조청과 엿 및 그 제조방법에 관한 것으로서, 보다 상세하게는 간기능 강화 등의 효능을 가지는 순무를 삶아 밥과 섞어 조려 조청과 엿을 제조함으로써 순무가 가지는 인체에 유익한 효능을 쉽게 섭치할 수 있는 순무 조청과 엿 및 그 제조방법에 관한 발명이다.The present invention relates to turnip syrup and syrup, and to a method for manufacturing the same. The invention relates to turnips and syrups, and a method for producing the same.
지금은 주로 강화도 지방에서 재배되고 있는 강화도 특산물인 순무는 유럽 서남부 해안지방인 반온대 지역과 아프카니스탄이 원산지로 알려져 있으며, 우리나라에서는 삼국시대부터 재배되었다.Turnip, a special product of Ganghwa Island, is mainly cultivated in the province of Ganghwa-do, and is known as the semi-tropical region of Afghanistan and Afghanistan.
순무는 평지과 평지속의 한해살이풀 또는 두해살이풀로 배추, 당배추류와 같은 종이며, 늦여름에 파종하여 늦가을에서 초겨울에 수확한다. 우리나라에서는 순무를 ‘쉿무우’ 또는 ‘쉿무수’라 부르기도 하고, 중국에서는 ‘만청(蔓菁)’이나 ‘무청(蕪菁)’이라고 한다. 순무의 학명은 Brassica rapa L., Brassica campestris L.로 Brassica는 그리스어의 ‘brasso(삶는다)’ 또는 켈트어의 ‘bresic(양배추)’로부터 나온 것이라고 하며, ‘rapa’는 그리스어의 ‘rapus’와 켈트어의 ‘rab’으로부터 유래된 것으로 히브리어로 ‘치료하는 여호와’라는 뜻으로 해석되기도 한다. 영어의 ‘turnip’는 ‘turn’과 ‘rap’의 합성어로 ‘turn’은 영어로 ‘turned’ 또는 ‘round’로 회춘작물이라는 의미를 가진다.Turnip is a yearly or biennial herb in rapeseed and rapeseed, such as cabbage and sugar cabbage. It is sown in late summer and harvested in late autumn and early winter. In Korea, turnip is sometimes called “shhmu wu” or “shhmu soo”, and in China it is called “mancheng (蔓菁)” or “무청 (蕪菁).” The scientific names for turnips are Brassica rapa L. and Brassica campestris L. Brassica is derived from the Greek 'brasso' or from the Celtic 'bresic' and 'rapa' from the Greek 'rapus' and the Celtic. It is derived from rab and can be interpreted in Hebrew to mean 'healing Jehovah.' The English word 'turnip' is a combination of 'turn' and 'rap', and 'turn' in English means 'returned' or 'round'.
순무의 색깔은 자색이 진한 것과 연한 것으로 구분되는데, 강화도 순무는 1천년 이상 재배해온 특산품으로 뿌리는 팽이모양으로 겨자 향에 인삼 맛 또는 배추꼬리 맛을 내며, 어린잎부터 꽃, 씨, 잎, 줄기, 뿌리 모두가 각기 다른 기능성을 간직하고 있다.The color of turnip is divided into dark purple and light. Ganghwado turnip is a special product that has been cultivated for more than a thousand years. Its roots have a ginseng or cabbage tail with a mustard flavor. At the same time, all roots have different functionalities.
특히 동의보감에 기록된 순무에 대한 효능은 침침한 눈을 밝게 해주고 숙취해소는 물론, 치칠과 만성변비 및 소변을 잘 통하게 하는데 좋으며, 간장질환(황달)과 갈(당뇨)에 이롭고 배에 물이 가득 찬 증세와 다이어트에 좋은 효과를 준다고 기록되어있다.In particular, the efficacy of turnips recorded in Dongbobom brightens the dim eyes and hangovers, and is good for hemorrhoids, chronic constipation and urine. It is said to have a good effect on symptoms and diet.
또한, 순무에서 매운 맛을 내는 '이소타이오사이안산염(Isothiocyanate)'은 오래 전부터 항암 성분으로 알려져 왔으며, 순무는 항암작용뿐만 아니라 분자내에 황원자와 황원자 결합(S-S)이 존재하는 화합물로 살균(antibacterial properties) 및 살진균(antifungal) 작용을 나타내는 것으로 이미 알려져있는 '다이설파이드(disulfide)' 를 다량 함유하고 있고, 위암과 위궤양 등 위장질환을 일으키는 원인균(헬리코박터 파일로리)을 파괴하는 '설포라페인(sulforaphane)'을 매우 많이 함유하고 있으며, 역시 항암 물질로 알려진 인돌(indole) 성분도 들어있다. In addition, 'Isothiocyanate', which has a spicy taste in turnips, has long been known as an anticancer component, and turnips are antibacterial as well as anti-cancer compounds. 'sulforaphane', which contains a large amount of 'disulfide', which is known to exhibit properties and antifungal action, and destroys bacteria that cause gastrointestinal diseases such as gastric cancer and stomach ulcers (Helicobacter pylori). It contains very high levels of indole, also known as an anticancer substance.
이렇게 다양한 유효 약효 성분들을 함유하고 있어 동물 실험에서는 식도암. 간암. 폐암. 대장암, 위암등의 질환에 예방과 치료에 탁월한 효과가 입증되기도 했다. It contains so many different active ingredients, and in animal experiments esophageal cancer. Liver cancer. Lung cancer. It has been proven to be effective in preventing and treating diseases such as colon cancer and stomach cancer.
순무는 당질의 비율이 7%로 타 채소에 비해 상대적으로 높고, 변비를 없애주는 식이 섬유도 3.8%로 풍부하다. 항산화작용을 하고 주로 상한 식품에 발생하는 발암물질인 아플라톡신(Aflatoxin.곰팡이 독의 일종)은 messenger-RNA합성을 억제하며, DNA합성에도 영향을 미친다. Turnip has 7% sugar content, which is relatively higher than other vegetables, and 3.8% is rich in dietary fiber that eliminates constipation. Aflatoxin (Aflatoxin, a type of fungal poison), which acts as an antioxidant and occurs mainly in high-end foods, inhibits messenger-RNA synthesis and affects DNA synthesis.
또한 간에 치명적인 유해물질로 알려져있는 아플라톡신(Aflatoxin)을 해독하는 글루코시노레이트(Glucosinolate)가 들어있는데 이는 순무 가공공정에서 분쇄시 다량 생성하는 것으로 알려져 있다.In addition, it contains glucosinolate, which detoxifies Aflatoxin, which is known to be a deadly harmful substance to the liver, which is known to be produced in a large amount during grinding in turnip processing.
한편 한국식품개발연구원 연구결과에 의하면 물로 희석한 순무 원액을 투여하여 손상된 간조직을 회복시키고 간경변증 등 간질환 발생을 억제하고 간(肝) 질환의 완치율이 56%에 이르는 것으로 보고 되고 있다.Meanwhile, according to the research results of the Korea Food Research Institute, administration of turnip solution diluted with water restores damaged liver tissues, inhibits the occurrence of liver diseases such as cirrhosis, and cure rate of liver disease reaches 56%.
또한 순무에는 다이스타제라는 소화 요소가 함유되어 있어 음식물의 소화흡수를 도울 뿐만 아니라 소화효소 외에 식물성섬유도 풍부하여 장내의 노폐물을 제거하는 역할도 한다. 특히 순무의 표피에는 적색 색소인 안토시아닌(anthocyanin)이존재하여 혈중 콜레스테롤을 낮추는 효과도 있다.In addition, turnips contain a digestive element called dystaze, which not only helps digestion and absorption of food, but also contains plant fiber in addition to digestive enzymes, thus removing intestinal waste. In particular, red skin pigment anthocyanin (anthocyanin) is present in the skin of turnips to lower blood cholesterol.
부산대학교 연구소에서 1998년에 개최한 식품 관련 심포지움에서 충남대학교 김미리 교수의 논문에 의하면, 순무는 간에서 발암물질을 제거하는 효과를 증대시킨다는 연구가 발표되었는데, 그 이유는 '순무가 십자화과 채소로 독특하고 자극적 인 맛과 향기를 낸다'며, '이것은 채소 내에 황을 함유한 화합물인 '이소타이오사이안산염(Isothiocyanate)'과 '다이설파이드(disulfide)'의 작용 때문임이 밝혀졌다'고 발표되었다.According to a paper by Professor Kim Mi-ri of Chungnam National University at a food-related symposium held at the Pusan National University Institute in 1998, turnips increase the effect of removing carcinogens from the liver. It has been found to be due to the action of 'Isothiocyanate' and 'disulfide', which are sulfur-containing compounds in vegetables. '
이와 같이 순무는 인체에 유익한 많은 성분들을 함유하고 있어 각종 질환의 예방과 증상완화에 탁월한 효과가 있는 것으로 밝혀져 있다.As such, turnips contain many ingredients beneficial to the human body, which has been found to have an excellent effect on the prevention and symptom relief of various diseases.
그러나, 이러한 순무는 조선 중엽부터 단순히 김치 재료로 많이 이용하였다는 기록만 있을 뿐, 특별한 조리방법이나 섭취방법은 알려지지 않고 있다.However, these turnips have only been used as kimchi ingredients since the middle of Joseon, and no special cooking or eating method is known.
물론, 최근에는 잘게 파쇄한 후 건조를 시켜 가루로 섭취를 하거나 즙을 내어 음료로 섭취하는 방법이 제공되기도 하나, 순무가 함유하고 있는 다양한 유효성분을 섭취하기 위한 다양한 제품 및 이를 제조하기 위한 제조방법의 제시가 요구되는 실정이다.Of course, in recent years, there is also provided a method of crushing finely dried and then ingested as a powder or juice to take as a drink, a variety of products for ingesting a variety of active ingredients contained in turnips and a manufacturing method for producing the same The presentation of the situation is required.
본 발명은 순무이 유효한 성분을 섭취하기 위한 새로운 식품 및 그 제조방법을 제공하는데 목적이 있다.It is an object of the present invention to provide a novel food and a method for producing the same for ingesting effective ingredients of turnips.
본 발명은 순무 조청과 엿 및 그 제조방법을 제공하여 순무의 유효성분을 쉽게 섭취할 수 있도록 함에 목적이 있다.It is an object of the present invention to provide a turnip syrup and syrup and a method for preparing the turnip so as to easily ingest the active ingredient of turnip.
본 발명은 상기와 같은 목적을 위해 깨끗이 손질한 순무 70중량부에 물 30중량부를 부어 100℃~130℃의 온도로 8~9시간 가열하는 단계; 상기 가열된 순무와 물을 걸러 순무 추출액을 얻는 단계; 상기 얻어진 순무 추출액 30중량부에 별도로 쪄서 익힌 쌀밥 30중량부를 혼합하는 단계; 상기 혼합된 순무 추출액과 익힌 쌀밥에 5~10중량부의 엿기름을 넣어 당화시키는 단계; 상기 당화된 엿물을 걸러 70℃~80℃의 온도로 8~9시간 가열하여 조리는 단계; 및, 상기 조려진 엿물을 식히는 단계를 포함하여 구현 가능하다.The present invention pours 30 parts by weight of water to 70 parts by weight of the turnip cleanly trimmed for the above object and heated to a temperature of 100 ℃ ~ 130 ℃ 8-9 hours; Filtering the heated turnip and water to obtain a turnip extract; Mixing 30 parts by weight of steamed rice cooked separately to 30 parts by weight of the obtained turnip extract; 5 to 10 parts by weight of malt is added to the mixed turnip extract and cooked rice to be saccharified; Filtering the saccharified syrup and cooking by heating at a temperature of 70 ° C. to 80 ° C. for 8 to 9 hours; And, it can be implemented including the step of cooling the stew.
본 발명의 다른 실시예에 따르면, 깨끗이 손질한 순무 70중량부에 물 30중량부를 부어 100℃~130℃의 온도로 8~9시간 가열하는 단계; 상기 가열된 순무와 물을 걸러 순무 추출액을 얻는 단계; 상기 얻어진 순무 추출액 30중량부에 별도로 쪄서 익힌 쌀밥 30중량부를 혼합하는 단계; 상기 혼합된 순무 추출액과 익힌 쌀밥에 5~10중량부의 엿기름을 넣어 당화시키는 단계; 상기 당화된 엿물을 걸러 70℃~80℃의 온도로 10~11시간 가열하여 조리는 단계; 및, 상기 조려진 엿물을 식혀 단단하게 굳히는 단계를 포함하여서도 구현 가능하다.According to another embodiment of the present invention, by pouring 30 parts by weight of water to 70 parts by weight of clean turnip turnip heated to a temperature of 100 ℃ ~ 130 ℃ 8-9 hours; Filtering the heated turnip and water to obtain a turnip extract; Mixing 30 parts by weight of steamed rice cooked separately to 30 parts by weight of the obtained turnip extract; 5 to 10 parts by weight of malt is added to the mixed turnip extract and cooked rice to be saccharified; Filtering the saccharified syrup and heating it at a temperature of 70 ° C. to 80 ° C. for 10 to 11 hours for cooking; And, it is possible to implement including the step of cooling the stewed syrup to harden.
본 발명은 순무 추출액이 함유된 조청과 엿으로 인해 순무가 가지는 인체에 유효한 다량의 성분을 보다 용이하게 섭취할 수 있다.The present invention can be more easily ingested a large amount of ingredients effective for the human body with turnips due to the syrup and syrup containing the turnip extract.
따라서, 순무가 함유하고 있는 유효성분을 새로운 방법에 의해 쉽게 섭취함으로서, 간질환 및 각종 성인병을 예방하고 항암작용을 가져 건강증진에 도움이 된다.Therefore, by easily ingesting the active ingredient contained in turnips by a new method, it prevents liver disease and various adult diseases and has anti-cancer action, which helps to promote health.
이하, 본 발명의 가장 바람직한 일 실시예의 구성을 설명하면 다음과 같다.Hereinafter, the configuration of the most preferred embodiment of the present invention.
노지에서 완전히 자란 순무를 수확하여 이물질 등을 제거하고 깨끗하게 세척한다.Harvest turnips grown in open field to remove debris and clean them.
세척된 순무는 뿌리는 물론 줄기까지 포함하여 70중량부를 가마에 넣고 물 30중량부를 부은 후, 8~9시간 동안 100℃~130℃의 높은 온도로 가열하여 끓인다. 예를들어 순무 70kg에 물 30kg을 부어 가열한다.The washed turnips, including the roots, as well as the stem, put 70 parts by weight in a kiln, pour 30 parts by weight of water, and boil by heating to a high temperature of 100 ° C. to 130 ° C. for 8-9 hours. For example, 70 kg of turnips are poured into 30 kg of water and heated.
끓여진 순무는 황갈색으로 변하게 되며 그 형태가 완전히 물러지면서 순무가 가지는 유효성분이 물에 녹아 순무 추출액이 얻어진다.Boiled turnip turns yellowish brown, and its shape completely recedes, and the active ingredient of turnip is dissolved in water to obtain turnip extract.
그리고, 순무 추출액을 얻는 것과는 별도로 깨끗이 씻은 쌀을 3시간 정도 불린 후 쪄서 쌀밥을 만든다.Apart from obtaining turnip extract, the washed rice is soaked for about 3 hours and steamed to make rice.
순무를 가열하여 얻어진 순무 추출액과 별도로 준비된 쌀밥을 동일 중량부로 혼합하고, 쌀밥 100중량부에 대해 5~10중량부의 엿기름을 넣어 8~9시간동안 삭히는 당화단계를 거친다.The turnip extract obtained by heating turnip is mixed with the prepared rice in equal parts by weight, and 5 to 10 parts by weight of malt is added to 100 parts by weight of rice to undergo a saccharification step.
당화단계에서 쌀밥의 밥알이 삭아서 떠오르면 당화된 엿물을 걸러 찌꺼기를 제거하고, 걸러진 엿물을 중불인 70℃~80℃에서 눌지 않도록 서서히 저어주면서 8~9시간 동안 가열하여 조림으로써 수분이 거의 제거되고 끈적끈적한 상태의 본 발명의 순무 조청이 제조된다.In the saccharification step, when the rice grains of the rice are risen and floated, it removes the residue by filtering the saccharified syrup, and while stirring the filtered syrup at 70 ℃ ~ 80 ℃, which is medium heat, it is heated and boiled for 8-9 hours to almost remove moisture. The turnip syrup of the present invention in a sticky state is prepared.
또한, 엿물을 가열하여 조리는 단계에서 조청을 제조하기 위해 조리는 8~9시간보다 많은 10~11시간 정도 조린 후 식혀 굳히게 되면 순무 엿이 제조된다.In addition, in order to prepare the crude syrup in the cooking step by heating the syrup, the cooking is cooked for 10 to 11 hours after cooling for more than 8 to 9 hours, and when it is hardened, turnip syrup is produced.
상기와 같이 제조된 순무 조청은 그대로 섭취를 하거나, 음식의 조리 시에 첨가하여 간편하게 섭취하기도 한다. Turnip syrup prepared as described above may be ingested as it is, or may be easily ingested by adding food at the time of cooking.
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| KR100675431B1 (en) | 2005-04-11 | 2007-01-30 | 김계근 | Manufacturing Method for Candy with Radish Extraction and Itself |
| KR20100102277A (en) * | 2009-03-11 | 2010-09-24 | 오민석 | The grain syrup using a mugwort and a pumpkin and process for preparing thereof |
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| KR100514112B1 (en) | 2003-06-12 | 2005-09-13 | 주식회사 강화명품 | Health adjuvant making method of brassica rapa and manufacture of health assistance food to use it |
| KR100675431B1 (en) | 2005-04-11 | 2007-01-30 | 김계근 | Manufacturing Method for Candy with Radish Extraction and Itself |
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