KR101866065B1 - Preparation method of plant origin sulfur rich composition and vinegar drink application - Google Patents
Preparation method of plant origin sulfur rich composition and vinegar drink application Download PDFInfo
- Publication number
- KR101866065B1 KR101866065B1 KR1020160130685A KR20160130685A KR101866065B1 KR 101866065 B1 KR101866065 B1 KR 101866065B1 KR 1020160130685 A KR1020160130685 A KR 1020160130685A KR 20160130685 A KR20160130685 A KR 20160130685A KR 101866065 B1 KR101866065 B1 KR 101866065B1
- Authority
- KR
- South Korea
- Prior art keywords
- sulfur
- vinegar
- vegetable
- extract
- dietary
- Prior art date
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- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 title claims abstract description 68
- 229910052717 sulfur Inorganic materials 0.000 title claims abstract description 68
- 239000011593 sulfur Substances 0.000 title claims abstract description 68
- 235000021419 vinegar Nutrition 0.000 title claims abstract description 38
- 239000000052 vinegar Substances 0.000 title claims abstract description 38
- 239000000203 mixture Substances 0.000 title description 4
- 238000002360 preparation method Methods 0.000 title description 2
- 239000000284 extract Substances 0.000 claims abstract description 22
- 238000002156 mixing Methods 0.000 claims abstract description 5
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- 230000000378 dietary effect Effects 0.000 claims description 37
- 235000013311 vegetables Nutrition 0.000 claims description 21
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- 108010093305 exopolygalacturonase Proteins 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 claims description 9
- 239000008213 purified water Substances 0.000 claims description 8
- 238000000605 extraction Methods 0.000 claims description 7
- 235000003261 Artemisia vulgaris Nutrition 0.000 claims description 5
- 240000006891 Artemisia vulgaris Species 0.000 claims description 5
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- 238000000034 method Methods 0.000 claims description 2
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- 241000196324 Embryophyta Species 0.000 abstract description 5
- RWSOTUBLDIXVET-UHFFFAOYSA-N Dihydrogen sulfide Chemical compound S RWSOTUBLDIXVET-UHFFFAOYSA-N 0.000 abstract description 2
- 229910000037 hydrogen sulfide Inorganic materials 0.000 abstract description 2
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- FTSSQIKWUOOEGC-RULYVFMPSA-N fructooligosaccharide Chemical compound OC[C@H]1O[C@@](CO)(OC[C@@]2(OC[C@@]3(OC[C@@]4(OC[C@@]5(OC[C@@]6(OC[C@@]7(OC[C@@]8(OC[C@@]9(OC[C@@]%10(OC[C@@]%11(O[C@H]%12O[C@H](CO)[C@@H](O)[C@H](O)[C@H]%12O)O[C@H](CO)[C@@H](O)[C@@H]%11O)O[C@H](CO)[C@@H](O)[C@@H]%10O)O[C@H](CO)[C@@H](O)[C@@H]9O)O[C@H](CO)[C@@H](O)[C@@H]8O)O[C@H](CO)[C@@H](O)[C@@H]7O)O[C@H](CO)[C@@H](O)[C@@H]6O)O[C@H](CO)[C@@H](O)[C@@H]5O)O[C@H](CO)[C@@H](O)[C@@H]4O)O[C@H](CO)[C@@H](O)[C@@H]3O)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O FTSSQIKWUOOEGC-RULYVFMPSA-N 0.000 description 3
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- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
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- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 description 2
- 125000003396 thiol group Chemical group [H]S* 0.000 description 2
- SUBDBMMJDZJVOS-UHFFFAOYSA-N 5-methoxy-2-{[(4-methoxy-3,5-dimethylpyridin-2-yl)methyl]sulfinyl}-1H-benzimidazole Chemical compound N=1C2=CC(OC)=CC=C2NC=1S(=O)CC1=NC=C(C)C(OC)=C1C SUBDBMMJDZJVOS-UHFFFAOYSA-N 0.000 description 1
- JAJIPIAHCFBEPI-UHFFFAOYSA-N 9,10-dioxoanthracene-1-sulfonic acid Chemical compound O=C1C2=CC=CC=C2C(=O)C2=C1C=CC=C2S(=O)(=O)O JAJIPIAHCFBEPI-UHFFFAOYSA-N 0.000 description 1
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 235000009051 Ambrosia paniculata var. peruviana Nutrition 0.000 description 1
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- LEVWYRKDKASIDU-QWWZWVQMSA-N D-cystine Chemical compound OC(=O)[C@H](N)CSSC[C@@H](N)C(O)=O LEVWYRKDKASIDU-QWWZWVQMSA-N 0.000 description 1
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- JOYRKODLDBILNP-UHFFFAOYSA-N Ethyl urethane Chemical compound CCOC(N)=O JOYRKODLDBILNP-UHFFFAOYSA-N 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical class OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 241000222336 Ganoderma Species 0.000 description 1
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- 241001644482 Onyx Species 0.000 description 1
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 1
- 241000018646 Pinus brutia Species 0.000 description 1
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- 244000294611 Punica granatum Species 0.000 description 1
- 235000014360 Punica granatum Nutrition 0.000 description 1
- 208000025747 Rheumatic disease Diseases 0.000 description 1
- 240000000851 Vaccinium corymbosum Species 0.000 description 1
- 235000003095 Vaccinium corymbosum Nutrition 0.000 description 1
- 235000017537 Vaccinium myrtillus Nutrition 0.000 description 1
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- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
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- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 230000035876 healing Effects 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
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- 239000004310 lactic acid Substances 0.000 description 1
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- 239000002075 main ingredient Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- QSHDDOUJBYECFT-UHFFFAOYSA-N mercury Chemical compound [Hg] QSHDDOUJBYECFT-UHFFFAOYSA-N 0.000 description 1
- 229910052753 mercury Inorganic materials 0.000 description 1
- 229930182817 methionine Natural products 0.000 description 1
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- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 1
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- 238000003809 water extraction Methods 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
- A23L2/52—Adding ingredients
-
- 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
- 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
- A23L29/06—Enzymes
-
- 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
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/308—Foods, ingredients or supplements having a functional effect on health having an effect on cancer prevention
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/324—Foods, ingredients or supplements having a functional effect on health having an effect on the immune system
-
- 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
- A23V2250/15—Inorganic Compounds
- A23V2250/156—Mineral combination
- A23V2250/1624—Sulphur
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Organic Chemistry (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Botany (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Medicines Containing Plant Substances (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
본 발명은 식이유황 추출물이 함유된 식초음료는 유황이 다량 함유된 식물에서 식이유황을 추출하여 현미식초 및 현미흑초와 혼합하여 식초음료를 제조함으로써 항암, 염증치료, 통증완화제 등의 효능이 있는 유황을 쉽게 섭취할 수 있는 뛰어난 효과가 있다.The present invention relates to a vinegar drink containing a dihydrogen sulfide extract, which is prepared by extracting sulfur from a plant containing a large amount of sulfur and mixing it with brown rice vinegar and brown rice vinegar to produce a vinegar drink, Can be easily ingested.
Description
본 발명은 식물성 식이유황 추출물을 함유하는 식초 음료 및 그 제조방법에 관한 것이다.The present invention relates to a vinegar drink containing a vegetable dihydrogen sulphate extract and a preparation method thereof.
유황은 질병치유의 오랜 역사를 가지고 있으며, 만병을 물리친다는 천하의 명약으로 알려진 금단(金丹)의 주원료로 그 약성이 매우 강하다. 인체의 구성 원소로 유황은 8번째로 높은 비율 차지하고 있으며, 특히 뼈나 피부, 머리카락에 많이 분포하고 있다. 피부표면에서 살균, 항진균 작용을 하며 대장을 자극하여 연동운동을 촉진시켜 사하작용(대변을 잘 통하게 하는 작용)을 도우면서 납이나 수은 같은 해로운 성분들을 배출시켜 준다. 황 결핍 시 모발이나 발톱, 손톱에 연화증상이 올 수 있고 피부가 거칠어 질 수 있으며, 항산화능력이 저하될 수 있다. 아미노산 중에서 황을 함유하는 타우린, 메티오닌, 시스틴은 수소와 결합한 슬프하이드릴기(-SH, sulfhydryl)를 갖고 있고, 이것은 올리고펩타이드인 글루타티온(glutathione, GSH)과 같은 해독기능이 있으며, 이것 때문에 간의 해독능력이 좋아져서 피로회복이 빨라진다. 또한, 영양학자 칼 파이퍼 박사는 유황은 생체에 필수영양소, C.미첼 박사는 생체 정화 및 해독에 탁월한 효능이 있다고 하였다. 대체의학계의 치료제 성분으로 미국을 비롯해서 여러 나라의 대체의학 병원에서는 유황을 항암제, 염증치료제, 통증완화제, 류마티스 치료제, 우울증치료제, 피부경화 치료제로 다양하게 사용되고 있다. 유황은 자체의 독성으로 인해 반드시 법체를 해서 사용해야 한다. 유황은 식품 원료로는 사용할 수 없으며, 가공식품으로는 유황을 먹인 유황오리 정도가 알려져 있다. 동ㆍ식물에 함유된 유황을 식이유황이라고 하며, 많이 함유된 식품 원료로는 동물성 유래로 녹용, 웅담, 우황, 사향 등 동물의 쓸개, 식물성 유래로는 산삼, 인삼, 쑥, 오가피, 파, 마늘, 삼채, 양파, 소나무, 은행나무, 단삼, 울금 등이 있으며, 해양성 유래로 다시마, 미역귀 등이 있다. 유황함유 원료나 식품은 고온 처리 하면 유황 특유의 맛과 향으로 인해서 관능성이 떨어지고, 유황이 휘발되어 함량도 감소한다. 식이유황 원료들의 생리활성 및 항산화에 대한 연구는 많이 되어 있으나 식이유황 추출 및 가공에 대한 연구는 미미한 실정이다.Sulfur has a long history of healing disease, and its weakness is very strong as the main ingredient of the gold leaf, which is known as the golden salt of the world. The constituent element of the human body is the eighth highest percentage of sulfur, especially in bones, skin and hair. It sterilizes the skin surface, acts as an antifungal agent, stimulates the large intestine to promote peristaltic movement, and helps harmful substances such as lead and mercury by helping to smooth out the stool. Sulfur deficiency can cause softening of hair, claws, nails, rough skin, and deterioration of antioxidant capacity. Taurine, methionine and cystine, which contain sulfur in amino acids, have a sulphydryl group (-SH, sulfhydryl) linked to hydrogen, which has a detoxifying function such as the oligopeptide glutathione (GSH) The ability gets better and the fatigue recovery becomes faster. Dr. Karl Piper, a nutritionist, said that sulfur is an essential nutrient for living organisms, and Dr. C. Mitchell has excellent efficacy in cleansing and detoxifying organisms. It is used as an anti-cancer drug, inflammation drug, pain reliever, rheumatic drug, antidepressant drug, and skin hardening drug in various medical hospitals in USA and other countries. Due to its toxicity, sulfur must be used as a legal entity. Sulfur can not be used as a raw material for food. Sulfur-fed sulfur duck is known as a processed food. Sulfur contained in plants and plants is referred to as dietary sulfur. Examples of food materials that are heavily contained include animal germs such as antler, urethane, bouillon, musk, etc. from the animal origin, and ginseng, ginseng, wormwood, , Onyx, onion, pine, ginkgo, danshan, urticae, etc. Sulfur-containing raw materials and foodstuffs are deteriorated in functionality due to the taste and aroma unique to sulfur when they are treated at high temperature, and volatile sulfur content is also decreased. Studies on the physiological activity and antioxidation of dietary sulfur materials have been done extensively, but studies on the extraction and processing of dietary sulfur have been limited.
식초는 대표적인 발효식품으로써 여러 가지 곡물과 과일을 원료로 제조되어 왔으며, 동서양을 막론하고 다양하게 이용되고 있다. 주로 음식의 맛을 내는 조리에 이용되거나 민간 의약품으로 사용되었으며, 이러한 식초는 체내에서 젖산을 분해하여 피로와 스트레스를 풀어주므로 피로회복 및 질병 예방, 식욕증진 및 소화흡수증진, 콜레스테롤을 저하시켜 동맥경화 및 고혈압 예방, 비만 및 변비예방, 면역기능향상, 치매예방 등의 효과 있는 것으로 알려져 있다. 최근 식초는 단순히 조미료로서 뿐만 아니라 다이어트, 건강을 증진시키는 음료로도 각광을 받고 있으며, 석류, 블루베리, 바나나, 파인애플과 같은 항산화성분이 많은 과일과 아미노산 함량인 높은 현미를 원료로 하는 현미식초를 이용하여 식초 음료 제품 개발을 주도하고 있다.Vinegar is a typical fermented food, which has been made from various grains and fruits as raw materials, and has been widely used both east and west. It is mainly used for cooking food or used as a private medicine. This vinegar dissolves lactic acid in the body to relieve fatigue and stress. Therefore, it can prevent fatigue and disease, promote appetite and increase digestion absorption, decrease cholesterol, And prevention of hypertension, prevention of obesity and constipation, improvement of immune function, and prevention of dementia. Recently, vinegar has attracted attention not only as a seasoning, but also as a beverage that promotes diet and health. It has also been used as an antioxidant-rich fruit such as pomegranate, blueberry, banana and pineapple, and brown rice vinegar And is leading the development of vinegar drink products.
본 발명과 관련된 선행기술로는 대한민국 등록특허 제10-1182039호가 공지되어 있으나 이는 천연 초와 천연 식이유황을 함유하는 구기자 고추장 조성물 및 그 제조방법에 관한 것으로 현재까지 식물성 고식이유황 추출물을 함유하는 식이유황 식초 음료 및 그 제조방법에 대하여는 공지된 바 없다.Korean Patent No. 10-1182039 is known as a prior art related to the present invention, but it relates to a composition of gugija kochujang containing natural herbs and natural dietary sulfur and a method for preparing the same, wherein a vegetable gourmet meal containing a sulfur extract There is no known sulfur vinegar drink and its production method.
따라서, 본 발명의 목적은 정제수에 오가피, 단삼, 쑥, 울금에 효소(pectinase 및 cellulase)를 첨가하여 제조한 식물성 식이유황 추출물에 현미식초 및 현미흑초 등을 첨가하여 수득한 식초 음료 및 그 제조방법을 제공하는 데 있다.Accordingly, an object of the present invention is to provide a vinegar drink obtained by adding brown rice vinegar, brown rice vinegar, and the like to a vegetable dihydrogen sulfide extract prepared by adding an enzyme (pectinase and cellulase) to oily water, .
본 발명의 상기 목적은 정제수에 오가피, 단삼, 쑥 및 울금을 배합하는 단계와; 상기 배합물에 pectinase와 cellulase를 첨가하여 효소 처리한 후 60℃에서 4시간 동안 저온추출하여 식물성 식이유황 추출물을 제조하는 단계와; 상기 단계에서 얻은 식이유황 추출물을 5um 필터로 여과하는 단계와; 상기 단계에서 얻은 식이유황 추출물에 현미식초 및 현미흑초를 혼합하고 프락토올리고당을 첨가하여 식이유황 식초 음료를 제조하는 단계를 통해 달성하였다.The above object of the present invention can be achieved by a method for producing omeprazole, Adding pectinase and cellulase to the combination, treating the mixture with enzyme, and extracting at low temperature for 4 hours at 60 ° C to produce a vegetable dihydrogen sulfate extract; Filtering the filtered sulfur extract with the 5-μm filter; The sulfur extract obtained from the above step was mixed with brown rice vinegar and brown rice vinegar and fructooligosaccharide was added thereto to prepare a dietary sulfur vinegar drink.
본 발명의 식이유황 추출물이 함유된 식초음료는 유황이 다량 함유된 식물에서 식이유황을 추출하여 현미식초 및 현미흑초와 혼합하여 식초음료를 제조함으로써 항암, 염증치료, 통증완화제 등의 효능이 있는 유황을 쉽게 섭취할 수 있는 뛰어난 효과가 있다.The vinegar beverage containing the dihydrogen sulphate extract of the present invention can be prepared by extracting sulfur from a plant containing a large amount of sulfur and mixing it with brown rice vinegar and brown rice vinegar to produce a vinegar drink to produce sulfuric acid having efficacy such as anticancer, Can be easily ingested.
도1은 본 발명에 따른 식물성 식이유황 추출물 제조방법을 나타낸 다이어그램이다.1 is a diagram showing a method for producing a vegetable dihydrogen sulphate extract according to the present invention.
본 발명은 식이유황 추출물을 함유하는 식초음료 및 그 제조방법을 제공한다. The present invention provides a vinegar drink containing a dietary sulfur extract and a method for producing the same.
본 발명에 따르면 상기 식이유황 추출물은 정제수에 오가피, 단삼, 쑥 및 울금을 첨가한 후 바람직하게는 30 내지 100℃에서 추출하였고 가장 바람직하게는 60℃에서 추출하였다.According to the present invention, the dietary sulfur extract is extracted from purified water at a temperature of preferably from 30 to 100 ° C, and most preferably at 60 ° C after addition of ogapi, ginseng, mugwort, and ganoderma.
또, 본 발명에 따르면 오가피, 단삼, 쑥 및 울금을 정제수에 바람직하게는 원료 총량 대피 1 내지 10% 첨가하여 추출하였고 가장 바람직하게는 원료 총량 대비 1% 첨가하여 추출하였다.According to the present invention, the extract of Ogaki, Dansam, Mugwort and Ulyum is preferably added to the purified water in an amount of 1 to 10% of the total amount of the feedstock and most preferably 1% of the total amount of the feedstock.
본 발명에 따르면 상기 식초음료는 발효효소로 pectinase 및 cellulase를 첨가하였으나 본 발명이 이에 한정하지는 않는다.According to the present invention, the vinegar beverage is added with pectinase and cellulase as a fermentation enzyme, but the present invention is not limited thereto.
또, 본 발명에 따르면 상기 효소는 원료 총량 대비 단일 또는 복합으로 0.25 내지 0.75%(w/w) 첨가하였고 가장 바람직하게는 0.5%(w/w) 복합처리하였다.According to the present invention, the enzymes are added in an amount of 0.25 to 0.75% (w / w), and most preferably 0.5% (w / w) of the total amount of the raw materials.
본 발명은 하기의 구체적인 실시예 및 실험예에 의해 보다 구체적으로 설명되나, 하기 실시예 및 실험예는 본 발명을 예시하기 위한 것으로 본 발명의 권리범위가 이에 한정하는 것으로 의도되지는 않는다.
The present invention will be described in more detail with reference to the following specific examples and experimental examples. However, the following examples and experimental examples are intended to illustrate the present invention and are not intended to limit the scope of the present invention.
실험예1. 온도에 따른 식물성 식이유황 함량Experimental Example 1 Dietary sulfur content of vegetable based on temperature
식물성 식이유황을 추출하기 위해 식이유황 함량이 높은 오가피, 단삼, 쑥 및 울금을 정제수에 각각 2.5% 첨가한 후 30, 60, 80 및 100℃에서 4시간 동안 추출하여 식이유황 함량을 측정하였다.In order to extract the vegetable dietary sulfur, the content of dietary sulfur was measured by adding 2.5% each of Ogapi, Dansam, Mugwort and Ulgum which had high dietary sulfur contents to the purified water at 30, 60, 80 and 100 ℃ for 4 hours.
이를 위해 원소 자동분석기(S-632, Leco Co., St.Joseph, MI, USA)를 이용하여 분석하였다. 시료 0.3g을 원소 자동분석기에 넣어 1350℃에서 회화한 후 발생된 가스를 포집하여 식이유황 함량을 측정하였다. To do this, an analyzer (S-632, Leco Co., St. Joseph, Mich., USA) was used. 0.3 g of the sample was put into an automatic analyzer for elemental analysis, and the collected gas was collected at 1350 ° C., and the content of sulfur was measured.
실험 결과, 하기 표1에서 알 수 있듯이 식이 유황함량은 60℃에서 102.67mg/kg으로 가장 높게 나타났다. 식물성 식이 유황함량은 추출온도가 높을수록 유황성분이 휘발되어 황 함량이 낮아지는 것으로 판단되어 열수추출 온도는 60℃로 설정하였다.As shown in the following Table 1, the dietary sulfur content was the highest at 60 ° C, 102.67 mg / kg. The higher the extraction temperature, the higher the sulfur content of the vegetable diets was determined to be due to the volatilization of the sulfur components and the hot water extraction temperature was set at 60 ℃.
주)abcd는 각 그룹간의 유의성을 나타낸 것이다(p<0.05).Note) abcd shows significance between the groups (p <0.05).
실험예2. 식이유황 첨가량에 따른 식이유황 함량Experimental Example 2 Dietary sulfur content according to dietary sulfur addition
식물성 식이유황 원료인 오가피, 단삼, 쑥 및 울금을 정제수에 각각 0.25(원료 총량 1%), 1.25(원료 총량 5%) 및 2.5%(원료 총량 10%)씩 첨가하여 60℃에서 4시간 동안 추출하여 식물성 식이유황 원료 첨가량에 따른 식이유황 함량과 추출수율을 확인하였다. 상기 추출수율은 하기 수학식1과 같이 계산하여 나타내었다.0.25 (total amount of raw materials 1%), 1.25 (total amount of raw materials 5%) and 2.5% (total amount of raw materials 10%) were added to purified water of vegetable dietary sulfur raw materials, The contents of dietary sulfur and extraction yields were determined by the addition of vegetable dietary sulfur. The extraction yield was calculated by the following equation (1).
실험 결과, 하기 표2에서 알 수 있듯이 식물성 식이유황 원료 총량 10%에서 106.73mg/kg으로 가장 높게 나타났으며 원료첨가량 대비 식이유황 추출수율은 원료총량 1%에서 추출수율이 65.95%로 가장 높게 나타났다.As a result, as shown in Table 2, the total amount of vegetable dietary sulfur was 10% to 106.73 mg / kg, which was the highest, and the yield of the diol sulfur extract from the total feedstock was 1% to 65.95% .
주)abc는 각 그룹간의 유의성을 나타낸 것이다(p<0.05).
Note) abc indicates the significance between the groups (p <0.05).
실험예3. 효소 처리에 따른 식물성 식이유황 함량Experimental Example 3. Vegetable Dietary Sulfur Content by Enzyme Treatment
단일 효소처리에 따른 식이유황 함량을 확인하기 위해 오가피, 단삼, 쑥 및 울금을 정제수에 각각 0.25(원료총량 1%), 1.25(원료 총량 5%) 및 2.5%(원료 총량 10%)씩 첨가한 후 pectinase와 cellulase를 원료량 대비 각각 0.25, 0.5 및 0.75%(w/w)를 첨가하여 60℃에서 4시간 동안 추출하였고, 복합 효소처리에 따른 식이유황 함량을 확인하기 위해 오가피, 단삼, 쑥 및 울금을 정제수에 각각 0.25(원료총량 1%), 1.25(원료 총량 5%) 및 2.5%(원료 총량 10%)씩 첨가한 후 pectinase와 cellulase를 함께 원료량 대비 0.25%(w/w) 및 0.5%(w/w) 첨가한 후 60℃에서 4시간 추출하여 식물성 식이유황 함량을 확인하였다.To confirm the dietary sulfur content by single enzyme treatment, 0.25 (total amount of raw materials 1%), 1.25 (total amount of raw materials 5%) and 2.5% (total amount of raw materials 10%) were added to purified water, respectively Afterwards, pectinase and cellulase were added at 0.25, 0.5 and 0.75% (w / w), respectively, for 4 hours at 60 ℃. To determine the content of dietary sulfur by complex enzyme treatment, The pectinase and cellulase were added 0.25% (w / w) and 0.5 (w / w), respectively, to the purified water after adding 0.25 (total amount of raw materials 1%), 1.25 % (w / w), and then extracted at 60 ° C for 4 hours to confirm the sulfur content of the vegetable diet.
실험 결과, 하기 표3 및 표4에서 알 수 있듯이 단일 효소처리시 pectinase 및 cellulase 모두 효소 농도가 높아질수록 식이유황 함량은 높았으나 0.5%(w/w) 이상에서는 유의적인 차이가 없었다. 복합 효소처리시 0.5%(w/w) 농도에서 식이유황 함량이 109.36mg/kg으로 가장 높게 나타났다.As shown in the following Tables 3 and 4, the higher the enzyme concentration of pectinase and cellulase was, the higher the content of dietary sulfur was, but there was no significant difference at more than 0.5% (w / w). The highest content of dietary sulfur was 109.36mg / kg at 0.5% (w / w) concentration.
주)abc는 각 그룹간의 유의성을 나타낸 것이다(p<0.05).Note) abc indicates the significance between the groups (p <0.05).
주)ab는 각 그룹간의 유의성을 나타낸 것이다(p<0.05).
Note) ab indicates the significance between the groups (p <0.05).
실시예1. 식물성 식이유황 추출물을 이용한 식이유황 식초음료 제조Example 1. Production of Dietary Sulfur Vinegar Beverages Using Vegetable Dietary Sulfur Extract
상기 실험예1 내지 3의 결과에 따라 식물성 식이유황 추출물을 이용한 식이유황 식초 음료를 제조하기 위해서 정제수에 오가피, 단삼, 쑥 및 울금을 각각 0.25%와 pectinase 및 cellulase 각각 0.5%(w/w)를 첨가한 후 60℃에서 4시간 동안 추출하여 식물성 식이유황 추출물을 제조하였다. 상기 단계에서 제조한 식이유황 추출물과 현미식초 및 현미흑초를 첨가하였고 감미료로 프락토올리고당을 첨가하여 식물성 식이유황 식초음료를 제조하였다. According to the results of Experimental Examples 1 to 3, 0.1% (w / w) of pectinase and cellulase were added to the purified water, 0.25%, 0.5% And then extracted at 60 ° C for 4 hours to prepare a vegetable dihydrogen sulphate extract. Sulfur extracts, brown rice vinegar and brown rice vinegar were added and the fructooligosaccharides were added as a sweetener to produce a vegetable dietary sulfur vinegar drink.
상기 식초음료의 배합비는 하기 표5에서와 같이 식초음료 대비 식물성 식이유황 추출물 14.55중량%, 현미흑초 36중량%, 현미식초 5.45중량% 및 프락토올리고당 44중량%로 배합하여 제조하였으며 이 식초음료의 식이유황 함량은 580.11mg/kg으로 나타났다.As shown in Table 5, the vinegar drink was prepared by blending 14.55% by weight of vegetable dietary sulfur extract, 36% by weight of brown rice vinegar, 5.45% by weight of brown rice vinegar and 44% by weight of fructooligosaccharide, The dietary sulfur content was 580.11 mg / kg.
이상 설명한 바와 같이 본 발명 식이유황 추출물이 함유된 식초음료는 유황이 다량 함유된 식물에서 식이유황을 추출하여 현미식초 및 현미흑초와 혼합하여 식초음료를 제조함으로써 항암, 염증치료, 통증완화제 등의 효능이 있는 유황을 쉽게 섭취할 수 있는 뛰어난 효과가 있으므로 식품 산업상 매우 유용한 발명일 것이다.
As described above, the vinegar drink containing the dihydrogen sulphate extract of the present invention can be prepared by extracting sulfur from a plant containing a large amount of sulfur and mixing it with brown rice vinegar and brown rice vinegar to produce a vinegar drink, thereby improving the efficacy of anti-cancer, It is a very useful invention in the food industry because it has an excellent effect of easily ingesting sulfur.
Claims (5)
Mixing the purified water with water, ginseng, mugwort and corn; The addition of 0.5% (w / w) of pectinase and cellulase to the raw material of the above combination, followed by enzymatic treatment and extraction at 60 ° C for 4 hours to produce a vegetable dihydrogen sulphate extract, Way.
A vegetable dietary sulfur extract prepared according to the method of claim 1.
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