KR101425279B1 - method for extrating salicornia - Google Patents
method for extrating salicornia Download PDFInfo
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- KR101425279B1 KR101425279B1 KR1020120129239A KR20120129239A KR101425279B1 KR 101425279 B1 KR101425279 B1 KR 101425279B1 KR 1020120129239 A KR1020120129239 A KR 1020120129239A KR 20120129239 A KR20120129239 A KR 20120129239A KR 101425279 B1 KR101425279 B1 KR 101425279B1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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
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- 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
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Abstract
본 발명은 함초를 주성분으로 하는 함초 엑기스 제조방법에 관한 것으로서 상세하게는 함초 자체가 갖는 짠맛을 효율적으로 처리하여 젊은층이 선호할 수 있는 함초 엑기스를 제공하기 위한 엑기스 제조방법에 관한 것이다.
그 구성은 다음과 같다.
앞에서 설명한 바와 같이, 세척공정에 의해 세척된 함초와, 불미나리와, 설탕과, 상기 함초와 상기 불미나리 사이에 상기 함초와 상기 불미나리를 구획하는 망사 형태로된 구획망, 상기 함초, 상기 불미나리, 상기 설탕, 상기 구획망을 수용하는 용기와 상기 용기를 보관하는 숙성실을 포함하여 준비하는 준비단계(S1); 상기 준비단계(S1) 후 불미나리에 비해 숙성시간이 더 요구되는 함초를 용기내부 하단에 위치시켜 숙성되도록 함초재우는단계(S2); 상기 재우는단계(S2): 후 상기 함초 상단에 상기 함초분량과 1:1에 해당하는 설탕을 고르게 위치하는 설탕적층단계(S3); 상기 설탕적층단계(S3) 후 상기 설탕 상측에 위치하되 상기 구획망을 상기 설탕상측 평면 전체에 해당하는 면적을 커버하는 구획망위치단계(S4); 상기 구획망위치단계(S4) 후 길이방향을 5~10mm 길이로 절단한 불미나리를 상기 구획망 상측에 위치되어 숙성되도록 상기 구획망 상측에 재우는 불미나리재우는단계(S5); 상기 불미나리재우는단계(S5) 후 상기 불미나리 상단에 상기 불미나리 분량에 1:1에 해당하는 설탕을 고르게 위치하는 제2설탕적층단계(S6);로 상기 제2설탕적층단계(S7)후 숙성단계(S7); 상기 숙성단계 후 불미나리를 걸러내고 동시에 구획망을 제거하는 불미나리+구획망제거단계(S8) 상기 불미나리+구획망제거단계(S8) 후 재차(再次)숙성단계(S9); 상기 재차숙성단계 후 함초를 걸러내고 숙성된 엑기스를 확보하는 엑기스완성단계(S10)로 이루어짐을 특징으로 한다.The present invention relates to a method for manufacturing a green tea extract having green tea as a main ingredient, and more particularly, to a method for manufacturing an extract to provide a green tea extract in which a young person can favor the salty taste of green tea.
The composition is as follows.
As described above, it is possible to use a honeycomb structure, which is washed by a washing process, a pomegranate, a sugar, and a mesh net in which the honeycomb and the hermaphrodite are partitioned between the honeycomb and the hermitage, A preparation step (S1) of preparing a container for containing the partition net and an aging chamber for storing the container; A step (S2) of placing green onion seeds, which require more aging time than the pomegranate after the preparation step (S1), in the bottom of the container and aging the green onion seeds; (S2): a sugar-laminating step (S3) in which the sugar corresponding to 1: 1 of the amount of the green tea is uniformly distributed on the top of the green tea plant; (S4) which is located on the upper side of the sugar after the sugar laminating step (S3) and covers the area corresponding to the entire upper side plane of the sugar net; (S5) putting a pupa on the upper side of the compartment net, which is cut in a length direction of 5 to 10 mm after the dividing net position step (S4), on the upper side of the compartment net so as to be aged; A second sugar-laminating step (S6) in which the sugar corresponding to 1: 1 is uniformly distributed on the upper part of the hermit crab after the step (S5) S7); (S8) a step of removing the nematode + compartment net to remove the nematode at the same time as removing the nematode after the aging step; (S9) a step of re-aging after the removal of the nematode + compartment net (S8); And an extracting step (S10) for filtering the green tea after the aging step and securing the aged extract.
Description
본 발명은 함초를 주성분으로 하는 함초 엑기스 제조방법에 관한 것으로서 상세하게는 함초 자체가 갖는 짠맛을 효율적으로 처리하여 젊은층이 선호할 수 있는 함초 엑기스를 제공하기 위한 엑기스 제조방법에 관한 것이다.
The present invention relates to a method for manufacturing a green tea extract having green tea as a main ingredient, and more particularly, to a method for manufacturing an extract to provide a green tea extract in which a young person can favor the salty taste of green tea.
함초는 우리나라 해안가중 주로 서해안의 갯벌에 자라는 한해살이풀로 퉁퉁한 마디가 있는 외형을 비유해 지역별로 퉁퉁마디라고도 부르며, 전체 모양이 산호를 닮아 산호초라고도 한다. Hamcho is an annual plant that grows on the coastal waters of the west coast of Korea. It is also referred to as Tengtung Mardi. It is also called coral reef.
함초는 우리나라 특산종으로 염전 주변이나 민물과 바닷물이 섞이는 갯벌 근처에서 자라며 줄기에 마디가 많고 가지가 1-2번 갈라지며 잎과 가지의 구별이 없다.Green tea is a special species of Korea and grows near the salt marshes and near the tidal flats where fresh water and sea water are mixed. There are many nodes on the stem and branches 1-2 times and there is no distinction between leaves and branches.
상기 함초는 100g당 칼륨 237.9mg, 마그네슘 110mg, 칼슘 600mg, 요오드 70mg을 함유하고 있어 다른 식물에 비해 미네랄이 풍부하고 식물성 섬유질이 50% 정도 함유되어 있으며, 체내 합성이 불가능한 발린, 루신, 이소루신, 트레오닌, 페노알라닌, 메치오닌, 라이신 등과 같은 필수아미노산의 함량이 총아미노산 함량대비 약 40%를 함유하는 것으로 알려져 있다. The green tea contains 237.9 mg of potassium, 110 mg of magnesium, 600 mg of calcium, and 70 mg of iodine per 100 g, which is rich in minerals and contains about 50% of vegetable fiber compared to other plants, and contains valine, leucine, isoleucine, The content of essential amino acids such as threonine, phenoalane, methionine, lysine and the like is known to contain about 40% of the total amino acid content.
이러한 유효성분으로 함초는 장과 위의 활동을 원활하게 하여 숙변과 변비, 비만증에 도움을 주는 이상적인 식품으로서 숙변제거는 물론 면역기능 강화, 피부미용, 다이어트 등 여러 종류의 질병 치료 및 예방에 상당한 효과를 주는 최고의 천연 식품이다.As an effective ingredient, it is an ideal food for smoothness, constipation and obesity. It is effective for treatment of various kinds of diseases such as immune function enhancement, skin beauty and diet. Is the best natural food to give.
그러나 이렇게 미네랄의 보고인 함초는 이름에서 알 수 있듯이 그 맛이 짜서 섭취하는 방법이 문제가 되고 있으며 쉽게 섭취할 수 있는 방법으로 음료, 차 등이 개발되고 있다. However, as the name suggests, the way to consume the flavor is problematic, and drinks and tea are being developed in a way that can be easily ingested.
젊은층이 선호할 수 있는 기호식품 형태의 함초 함유 제품은 전무한 실정이다.There is no such product that is a preference food for young people.
그리고, 불미나리(Oenanthe javanica)는 미나리속인 다년생 초본으로써 민간에 널리재배되어 식품으로 주로 이용되고 있으며, 그 잎과 줄기는 한방에서 혈압강하, 해열, 이뇨, 보혈, 지혈, 강장,주독 및 폐렴의 치료로 이용되는 약용식물의 하나이다.(중약대사전, 상해과학기술 출판사, p1332-1333, 1981, 약품식물학각론, 진명출판사, p306, 1980)Oenanthe javanica is a perennial herbaceous perennial herb that is widely cultivated in the private sector and is mainly used as a food. Its leaves and stems are used for treating blood pressure, fever, diuretic, blood, hemostasis, (Chinese Medicine Dictionary, Shanghai Science and Technology Publishing Co., p1332-1333, 1981, Introduction to Pharmaceutical Botanics, Jinmyung Publishing Co., p306, 1980).
특히, 불미나리에는 칼륨, 칼슘, 비타민 C와 몸속에서 비타민 A로전환되는 카로틴과 식물성 섬유가 다량 들어있으며, 특히 엽록소와 항산화 효소의 일종인 SOD를 함유하고 있다.In particular, it contains potassium, calcium, vitamin C, carotene and vegetable fiber, which are converted into vitamin A in the body, and contains SOD, a kind of chlorophyll and antioxidant enzyme.
또한, 불미나리의 독특한 향과 맛을 내게 하는 정유 성분은 입맛을 돋구어줄 뿐만 아니라 정신을 맑게 하고 피를 깨끗하게 하는 효능이 있다. In addition, the essence of the essence of the unique flavor and flavor of prawns not only sprouts the taste, but also cleanses the mind and has the effect of cleansing the blood.
구체적으로 식욕증진, 혈압강하, 이뇨, 해독작용이 뛰어나며 간, 소장, 대장등 소화기와 심장, 신장 등 순환기에 유용한 성분이 많이 들어있다.
Specifically, appetite promotion, blood pressure drop, diuretic, excellent detoxification action, liver, small intestine, large intestine, heart, kidney and circulatory system contains many useful components.
본 발명은 상기와 같은 성분이 있어 섭취하면 우리 몸에 좋은 함초를 주성분으로 하는 함초 엑기스 제조방법을 제공하되 함초 자체가 갖는 짠맛을 효율적으로 처리하여 젊은층이 선호할 수 있는 함초 엑기스를 제공하고자 한다.The present invention provides a method for producing a green tea extract containing mainly green tea, which is good for the body when consumed with the above-mentioned ingredients, and to provide a green tea extract in which a younger layer can favor the salty taste of green tea itself.
그 과제를 달성하기 위해 함초 엑기스 숙성과정에 짠맛을 희석시킬 수 있도록 불미나리를 함유시켜 그 목적을 달성한다.
In order to accomplish the task, the objective of the present invention is achieved by incorporating the raw punglasses so as to dilute the salty taste in the process of aging the green tea extract.
먼저, 효소는 우리의 몸안에서 생명체의 원활한 기능을 위해서 필수불가결한 요소인 것 같다. First, enzymes seem to be indispensable elements for the smooth functioning of life in our bodies.
따라서 식물을 발효시킨 효소를 섭취하면 우리 몸에 유익하다.Therefore, ingesting enzymes fermented by plants is beneficial to our body.
그리고 이건 설명과 이건 이해를 돕기 위해 참고로 언급하면 불미나리는 염분이 없어 숙성과정이 함초에 비해 더 짧음을 경험을 통해 알 수 있었다.And to explain this and to help understand this, it is learned from experience that the process of ripening is shorter than that of green pepper because there is no pungent salinity.
그리고 함초는 염분이 많아 숙성하더라도 짠맛이 강하기때문에 숙성된 엑기스를 물에 희석하여 섭취한다. And since the salted green tea is strong in salty even if it is aged, the aged extract is diluted with water and is ingested.
그러다 보니 단맛이 없거나, 많은 양의 물을 혼합하여 함초성분이 미미하다.Therefore, it is not sweet or mixed with a large amount of water, and the content of green onion is insignificant.
이에 반해 불미나리는 수분이 포함되어 있고 염분이 없어 함초와 적절한 비율로 혼합하여 숙성하면 함초의 염분을 희석하는 역할을 한다.On the other hand, it contains moisture and does not have salt, and it mixes with the appropriate ratio of green onion to dilute salt of green tea.
그리고 상기에서 언급한 바와 같이 불미나리는 함초와 달리 숙성시간이 더 짧고 함초는 더 길다.And, as mentioned above, unlike the green pepper, the ripening time is shorter and the green pepper is longer.
따라서 하나의 용기에 저장할 경우 불미나리를 먼저 꺼낼수 있도록 해야 한다.Therefore, when stored in a single container, it should be possible to take out the pupa first.
다음은 상기 함초와 불미나리의 혼합비율과 그 숙성방법을 설명하고자 한다.Hereinafter, the blending ratio of the above-described green tea and the above-mentioned green tea and the aging method thereof will be described.
세척공정에 의해 세척된 함초와, 불미나리와, 설탕과, 상기 함초와 상기 불미나리 사이에 상기 함초와 상기 불미나리를 구획하는 망사 형태로된 구획망, 상기 함초, 상기 불미나리, 상기 설탕, 상기 구획망을 수용하는 용기와 상기 용기를 보관하는 숙성실을 포함하여 준비하는 준비단계(S1); 상기 준비단계(S1) 후 불미나리에 비해 숙성시간이 더 요구되는 함초를 용기내부 하단에 위치시켜 숙성되도록 함초재우는단계(S2); 상기 재우는단계(S2): 후 상기 함초 상단에 상기 함초분량과 1:1에 해당하는 설탕을 고르게 위치하는 설탕적층단계(S3); 상기 설탕적층단계(S3) 후 상기 설탕 상측에 위치하되 상기 구획망을 상기 설탕상측 평면 전체에 해당하는 면적을 커버하는 구획망위치단계(S4); 상기 구획망위치단계(S4) 후 길이방향을 5~10mm 길이로 절단한 불미나리를 상기 구획망 상측에 위치되어 숙성되도록 상기 구획망 상측에 재우는 불미나리재우는단계(S5); 상기 불미나리재우는단계(S5) 후 상기 불미나리 상단에 상기 불미나리 분량에 1:1에 해당하는 설탕을 고르게 위치하는 제2설탕적층단계(S6);로 상기 제2설탕적층단계(S7)후 숙성단계(S7); 상기 숙성단계 후 불미나리를 걸러내고 동시에 구획망을 제거하는 불미나리+구획망제거단계(S8) 상기 불미나리+구획망제거단계(S8) 후 재차(再次)숙성단계(S9); 상기 재차숙성단계 후 함초를 걸러내고 숙성된 엑기스를 확보하는 엑기스완성단계(S10)로 이루어짐을 특징으로 한다.
Wherein the greenhouse comprises a greenhouse washed with a washing process, a pomegranate, sugar, a mesh net in which the greenhouse and the greenhouse are partitioned between the greenhouse and the greenhouse, the greenhouse, A preparation step (S1) of preparing a container for containing the container and an aging chamber for storing the container; A step (S2) of placing green onion seeds, which require more aging time than the pomegranate after the preparation step (S1), in the bottom of the container and aging the green onion seeds; (S2): a sugar-laminating step (S3) in which the sugar corresponding to 1: 1 of the amount of the green tea is uniformly distributed on the top of the green tea plant; (S4) which is located on the upper side of the sugar after the sugar laminating step (S3) and covers the area corresponding to the entire upper side plane of the sugar net; (S5) putting a pupa on the upper side of the compartment net, which is cut in a length direction of 5 to 10 mm after the dividing net position step (S4), on the upper side of the compartment net so as to be aged; A second sugar-laminating step (S6) in which the sugar corresponding to 1: 1 is uniformly distributed on the upper part of the hermit crab after the step (S5) S7); (S8) a step of removing the nematode + compartment net to remove the nematode at the same time as removing the nematode after the aging step; (S9) a step of re-aging after the removal of the nematode + compartment net (S8); And an extracting step (S10) for filtering the green tea after the aging step and securing the aged extract.
상기와 같이 함초 자체가 갖는 짠맛을 효율적으로 처리하여 젊은층이 선호할 수 있는 함초 엑기스를 제공함으로서 농가 소득증대를 기대할 수 있다.As described above, the salty taste of green tea itself can be efficiently treated to provide a green tea extract that can be favored by the younger generation, thereby increasing the farm income.
상기 이상의 효과는 구체적인 내용에서 좀 더 수록된다.
The above-mentioned effects are further included in the concrete contents.
도1은 함초를 주성분으로 하는 함초 엑기스 제조방법의 공정도.Fig. 1 is a process chart of a method for manufacturing a green tea extract having green tea as a main ingredient.
참고로, 식물을 이용하여 발효효소를 만들 때 황설탕 또는 백설탕을 사용한다. For reference, when making fermentation enzymes using plants, use yellow sugar or white sugar.
보통은 1:1 비율로 담는데 그 이유는 당 함량이 50%이상이 되면 일반세균이 생육할 수 없는 조건이 되기 때문이다. Usually, the ratio is 1: 1, because if the sugar content is above 50%, normal bacteria will not grow.
따라서 잡균의 오염을 막기 위해서는 1:1 이상의 함량이 가장 좋다고 하여 일반적으로 실시하는 함량이다.Therefore, in order to prevent contamination of germs, a content of 1: 1 or more is the most preferable content.
앞에서 설명한 바와 같이, 세척공정에 의해 세척된 함초와, 불미나리와, 설탕과, 상기 함초와 상기 불미나리 사이에 상기 함초와 상기 불미나리를 구획하는 망사 형태로된 구획망, 상기 함초, 상기 불미나리, 상기 설탕, 상기 구획망을 수용하는 용기와 상기 용기를 보관하는 숙성실을 포함하여 준비하는 준비단계(S1); 상기 준비단계(S1) 후 불미나리에 비해 숙성시간이 더 요구되는 함초를 용기내부 하단에 위치시켜 숙성되도록 함초재우는단계(S2); 상기 재우는단계(S2): 후 상기 함초 상단에 상기 함초분량과 1:1에 해당하는 설탕을 고르게 위치하는 설탕적층단계(S3); 상기 설탕적층단계(S3) 후 상기 설탕 상측에 위치하되 상기 구획망을 상기 설탕상측 평면 전체에 해당하는 면적을 커버하는 구획망위치단계(S4); 상기 구획망위치단계(S4) 후 길이방향을 5~10mm 길이로 절단한 불미나리를 상기 구획망 상측에 위치되어 숙성되도록 상기 구획망 상측에 재우는 불미나리재우는단계(S5); 상기 불미나리재우는단계(S5) 후 상기 불미나리 상단에 상기 불미나리 분량에 1:1에 해당하는 설탕을 고르게 위치하는 제2설탕적층단계(S6);로 상기 제2설탕적층단계(S7)후 숙성단계(S7); 상기 숙성단계 후 불미나리를 걸러내고 동시에 구획망을 제거하는 불미나리+구획망제거단계(S8) 상기 불미나리+구획망제거단계(S8) 후 재차(再次)숙성단계(S9); 상기 재차숙성단계 후 함초를 걸러내고 숙성된 엑기스를 확보하는 엑기스완성단계(S10)로 이루어짐을 특징으로 한다.As described above, it is possible to use a honeycomb structure, which is washed by a washing process, a pomegranate, a sugar, and a mesh net in which the honeycomb and the hermaphrodite are partitioned between the honeycomb and the hermitage, A preparation step (S1) of preparing a container for containing the partition net and an aging chamber for storing the container; A step (S2) of placing green onion seeds, which require more aging time than the pomegranate after the preparation step (S1), in the bottom of the container and aging the green onion seeds; (S2): a sugar-laminating step (S3) in which the sugar corresponding to 1: 1 of the amount of the green tea is uniformly distributed on the top of the green tea plant; (S4) which is located on the upper side of the sugar after the sugar laminating step (S3) and covers the area corresponding to the entire upper side plane of the sugar net; (S5) putting a pupa on the upper side of the compartment net, which is cut in a length direction of 5 to 10 mm after the dividing net position step (S4), on the upper side of the compartment net so as to be aged; A second sugar-laminating step (S6) in which the sugar corresponding to 1: 1 is uniformly distributed on the upper part of the hermit crab after the step (S5) S7); (S8) a step of removing the nematode + compartment net after filtering the nematode and removing the compartment net after the aging step (S8); And an extracting step (S10) for filtering the green tea after the aging step and securing the aged extract.
이와 같은 단계로 발효(숙성)되도록함으로서 발효에 인해 얻어지는 엑기스의 염분함량이 감소되었다.By such fermentation (fermentation), the salt content of the extract obtained from fermentation was reduced.
이는 맛을 통해 알 수 있었다. It was known through taste.
상기 발효기간은, 구획망위치단계(S4)에서 구획망으로 구획시킨 상측 불미나리는 약 60일 이었다The fermentation period was about 60 days from the upper instar which was divided into the compartment net in the compartment net position step S4
그 후 상기 불미나리를 걸러낸후 30일 뒤 함초를 걸러내면 엑기스가 남게되는 것이다.Then, 30 days after filtering out the above-mentioned horsetail, it is filtered out and the extract is left.
만약 구획망이 없을 경우 불미나리 제거시 구분이 되지 않아 불미나리 꺼내기가 번거럽고, 특히 불리나리 찌꺼기가 함초에 섞혀 상기 불리나리 찌꺼기가 30일 더 숙성하게 된다.If there is no compartment network, it will not be distinguished when removing the pungmari, so it is cumbersome to remove the pungmari, especially when the pungent residue is mixed with the green pepper, the above-mentioned pungent residue will mature for 30 days.
그럴경우 불미나리가 분해되고 그로인해 엑기스가 혼탁하여 제품가치를 낮추는 결과를 갖게된다.This will result in the disintegration of Porphyria, which results in a loss of product value due to the haze of the extract.
또 분해된 불미나리 입자가 포함된 엑기스는 장기간 보관시 부패될 염려가 있다.
In addition, the extract containing the disintegrated insecticidal particles may be corrupted when stored for a long period of time.
S1 : 준비단계 S2 : 재우는단계
S3 : 설탕적층단계 S4 : 구획망 위치단계
S5 : 불미나리 재우는 단계 S6 : 제2설탕적층단계
S7 : 숙성단계 S8 : 불미나리+구획망제거단계
S9 : 재차숙성단계 S10 : 엑기스 완성단계S1: preparation step S2:
S3: sugar laminating step S4: compartment net position step
S5: step of putting the pupae S6: second sugar laminating step
S7: Aging step S8: Porphyry + compartment net removal step
S9: Aging again S10: Extraction stage
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| KR1020120129239A KR101425279B1 (en) | 2012-11-15 | 2012-11-15 | method for extrating salicornia |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100819211B1 (en) * | 2006-06-21 | 2008-04-02 | 서희동 | A manufacturing method of the plant ferment-extract |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR100819211B1 (en) * | 2006-06-21 | 2008-04-02 | 서희동 | A manufacturing method of the plant ferment-extract |
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| KR20140062925A (en) | 2014-05-27 |
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