KR101871771B1 - A method for manufacturing a beverage containing an effective ingredient of a snail and a functional material - Google Patents
A method for manufacturing a beverage containing an effective ingredient of a snail and a functional material Download PDFInfo
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- KR101871771B1 KR101871771B1 KR1020170026000A KR20170026000A KR101871771B1 KR 101871771 B1 KR101871771 B1 KR 101871771B1 KR 1020170026000 A KR1020170026000 A KR 1020170026000A KR 20170026000 A KR20170026000 A KR 20170026000A KR 101871771 B1 KR101871771 B1 KR 101871771B1
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 25
- 239000004615 ingredient Substances 0.000 title claims abstract description 20
- 238000000034 method Methods 0.000 title claims abstract description 17
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- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 15
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Images
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/50—Molluscs
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- 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
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/26—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating
- A23L3/263—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating with corpuscular or ionising radiation, i.e. X, alpha, beta or omega radiation
-
- 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
-
- 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
Abstract
Description
The present invention relates to a method for producing a beverage containing an effective component of snails and a functional material, and more particularly to a method for producing a beverage containing a snail effective ingredient and a functional material, which comprises a foreign matter removing step, a lyophilizing step, a pulverizing step, a gamma irradiation step, The present invention relates to a method for producing a beverage containing a snail effective ingredient and a functional material prepared by further mixing a functional powder.
In Chinese characters, coagulants called 田 螺 or tora are mollusks that are commonly found in rice paddies and marshes all over the country.
The snails have been consumed for long time as a food for health, and Dongwoo-bo said, "The sex is cold, tasteless, and venomous. It releases heat poisoning, stops the thirsty symptoms, controls the liver heat and the intestinal ganglion, passes the gland and urine well, and removes heat from the stomach. It governs heat and makes alcohol drink. In the summer and autumn, take the rice first, remove the mud, then eat the dalyeoseo. It is said that the shell heals the anti-stomach and gastric-cold, removes the phlegm, and treats the heart and stomachache.
Coalworms with the above-mentioned effect are generally removed from the skin, and the flesh is boiled, dried and powdered, and used for external use.
Such highly effective snails have been widely used in the food field, and various techniques have been proposed, especially considering the convenience of snacking active ingredients.
The proposed technique is as follows.
The present invention relates to a method for preparing a functional tea beverage and a method for manufacturing the same (Korean Patent Registration No. 10-2011-0094871 (Sep. 20, 2011)), comprising the steps of: preparing 100 to 10 parts by weight of garlic, 5-9 parts by weight of garlic, Adding 1 to 5 parts by weight of honey, 1 to 5 parts by weight of oligosaccharide, and 1 to 5 parts by weight of the extract to 100 parts by weight of the extract, wherein the extract is prepared by adding 7 to 12 times of water to the material and heating the mixture at 70 to 100 캜 for 2 to 5 hours, 5 to 20 parts by weight of fruit juice, and 1 to 10 parts by weight of fruit concentrate; And adding 0.5 to 1 part by weight of salt to 100 parts by weight of the polysaccharide in the step of obtaining the extract, or adding 0.01 to 0.5 part by weight of salt to 100 parts by weight of the extract in the obtained extract, Wherein the extract comprises at least one of 0.1 to 10 parts by weight of the herb medicine and 0.1 to 0.5 parts by weight of the concentrated herbal medicine extract, and the herb medicine is soft ginseng, Angelica gigas, Wherein the concentrated herbal medicine is at least one selected from the group comprising at least one selected from the group consisting of Chinese cabbage, Chinese cabbage, coriander, and ginger, and wherein the extract is selected from the group consisting of Puerariae radix, As a main ingredient, it has an excellent effect on eliminating a hangover or solving a thirst, and it is also possible to mix garlic and herb medicine in an appropriate ratio It is possible to remove the pungent flavor and intense fragrance inherent to the pantyhose, and does not inhibit the inherent color of the pantyhose extract.
And with the proposed technology
The present invention relates to a method for preparing a mixed extract beverage, which comprises the steps of immersing a dried omija in water in the course of preparing a mixed extract beverage according to Korean Laid-Open Patent Publication No. 10-2015-0105717 (2015.07.27) The mixture is then mixed with the herbal extract solution to prepare a mixed and extracted beverage containing the omija and the tea syrup. Thus, the taste of the omija And flavor is maintained, but odor and bitter flavor unique to tea is removed, taste of the consumer is improved, and an effective ingredient of black tea and black tea is added, And a method for producing the same.
Such prior arts are similar in that they contain various functional materials, but they are used in place of snails similar to snails, and the sterilization step is omitted in the manufacturing process, which may cause problems due to bacteria.
Disclosure of Invention Technical Problem [8] The present invention provides a method for producing beverages containing an effective ingredient and a functional material containing a snail effective ingredient extracted at low temperatures.
It is another object of the present invention to provide a method for producing a beverage containing a snail-effective ingredient and a functional material sterilized by irradiating a gamma ray to a snail powder.
Another object of the present invention is to provide a method for producing a beverage containing an effective ingredient of a snail and a functional material prepared by further mixing a functional powder with an effective ingredient of a snail extracted at a low temperature.
In order to solve the above-mentioned problems and to achieve the object, the present invention provides a method for producing a drink containing an effective ingredient and a functional material, the method comprising: immersing a cochlea and a cochlea in which a viscer is removed in a rice flour for 30 to 60 minutes, A foreign matter removing step (S100) of immersing in a sodium chloride solution to remove foreign matter;
A freeze-drying step (S200) of lyophilizing the snails at -35 to -10 ° C after the foreign matter removing step (S100);
A smashing step (S300) of pulverizing the dried snails into 200 to 300 mesh particles after the freeze-drying step (S200);
Irradiating gamma rays to the ground wool powder after the grinding step (S300);
A low temperature extraction step (S500) in which the powder irradiated in the gamma ray irradiation step (S400) is dipped in alkaline water and subjected to low temperature extraction; And
And a mixing step (S600) of further mixing the functional powder after the low temperature extraction step (S500).
The sodium chloride solution has a concentration of 10 to 15% and a temperature of 20 to 30 캜.
In the step of irradiating gamma rays (S400), the amount of gamma rays irradiated to the snail powder is 5 to 15 kGy.
The alkaline water is dried by heating the shell and the coral reef to 500 to 1200 ° C. and then pulverizing the heated shell and the coral reef, clay, ilite and zeolite into particles of 50 to 150 mesh, Powder is prepared, and purified water is added to the mixed powder, kneaded with a polygonal plate having a hollow center and compressed and fired to produce a mineral ore. The hollow ore formed in the mineral ore is used to attach to the stirring means at the center of the lower portion of the stirrer After filling the stirrer with water, the mineral ore is agitated to prepare a weak alkaline wax.
Wherein the functional powder comprises 8.0 to 10.0% by weight of the powder, 8.0 to 10.0% by weight of the licorice powder, 8.0 to 10.0% by weight of the emerald powder, 9.0 to 12.0% by weight of the acetic acid powder, 9.0 to 12.0% 12.0% by weight, 13.0% to 16.0% by weight of powder, 13.0-15.0% by weight of citron powder and 13.0-15.0% by weight of jujube powder.
INDUSTRIAL APPLICABILITY The method for producing a beverage containing the effective ingredient of the snail and the functional material according to the present invention has the following effects.
(1) The present invention is advantageous in that it can be easily ingested by modern people since it is manufactured in a beverage form.
(2) The present invention is advantageous in that it contains an active ingredient of snails and various functional materials, and is excellent in fatigue recovery, tonic action, and protective action of liver.
(3) The present invention is advantageous in sterilizing power by irradiating gamma rays to a snail powder.
BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart of a beverage manufacturing method containing an effective ingredient of a snail and a functional material. FIG.
DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS First, a detailed description of known functions and configurations incorporated herein will be omitted when it may make the subject matter of the present invention rather unclear.
In the following description, terms used in the present invention are defined in consideration of the function of the present invention, and this may vary depending on the intention or custom of the user, operator, and the like. Quot; manufacturing method ", which is incorporated herein by reference in its entirety.
BEST MODE FOR CARRYING OUT THE INVENTION The present invention will be described below with reference to the accompanying drawings.
BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart of a beverage manufacturing method containing an effective ingredient of a snail and a functional material. FIG.
BEST MODE FOR CARRYING OUT THE INVENTION The present invention will be described below with reference to the accompanying drawings.
Referring to FIG. 1, the method for preparing beverages containing a coagulant active ingredient and a functional material according to the present invention comprises immersing the cochlea and intestinal worms in rice cakes for 30 to 60 minutes, further immersing them in a sodium chloride solution supplemented with acetic acid, (S100);
A lyophilizing step (S200) of lyophilizing the cochlea at -35 to -10 ° C after the foreign substance removing step (S100);
A smashing step (S300) of pulverizing the dried snails into 200 to 300 mesh particles after the freeze-drying step (S200);
Irradiating gamma rays to the ground wool powder after the grinding step (S300);
A low temperature extraction step (S500) in which the powder irradiated in the gamma ray irradiation step (S400) is dipped in alkaline water and subjected to low temperature extraction; And
And a mixing step (S600) of further mixing the functional powder after the low temperature extraction step (S500).
The sodium chloride solution preferably has a concentration of 10 to 15% and a temperature of 20 to 30 ° C.
In the step of irradiating gamma rays (S400), the amount of gamma rays irradiated to the snail powder is 5 to 15 kGy.
In the low temperature extraction step (S500), it is preferable to perform the low temperature extraction by immersing the powder in alkaline water at a weight ratio of 0.1-0.2: 0.5-1.0 at a low temperature extraction temperature of 40-100 ° C and a low temperature extraction time of 16-24 hours.
The alkaline water is dried by heating the shell and the coral reef to 500 to 1200 ° C. and then pulverizing the heated shell and the coral reef, clay, ilite and zeolite into particles of 50 to 150 mesh, Powder is prepared, and purified water is added to the mixed powder, kneaded with a polygonal plate having a hollow center and compressed and fired to produce a mineral ore. The hollow ore formed in the mineral ore is used to attach to the stirring means at the center of the lower portion of the stirrer After filling the stirrer with water, the mineral ore is agitated to prepare a weak alkaline wool, wherein the pH is preferably changed to 7.5 to 8.5.
Wherein the functional powder comprises 8.0 to 10.0% by weight of the powder, 8.0 to 10.0% by weight of the licorice powder, 8.0 to 10.0% by weight of the emerald powder, 9.0 to 12.0% by weight of the acetic acid powder, 9.0 to 12.0% 12.0% by weight, 13.0% to 16.0% by weight of powder, 13.0-15.0% by weight of citron powder and 13.0-15.0% by weight of jujube powder.
The above-mentioned powdered horseradish, citron and jujube powders neutralize the flavor of the effective component of the snail and other functional powder, and sweeten it to make it suitable for ingestion as a beverage.
Example 1: Manufacture of beverages containing active ingredients and functional materials
The beverage containing the effective ingredients and the functional material of the snail was manufactured through the steps of removing foreign substances, lyophilizing step, grinding step, gamma ray irradiation step, low temperature extraction step and mixing step of the present invention.
Example 2 : Coiler Manufacture of beverages containing active ingredients and functional substances - 2
The beverage was prepared by removing the impurities of the present invention, the freeze-drying step, the pulverization step, the gamma ray irradiation step, the low temperature extraction step and the mixing step, except for the powdery powder, the citron powder and the jujube powder in the functional powder.
Comparative Example One
The present invention relates to a method for producing a starch, which comprises the steps of removing foreign matters, lyophilizing step, grinding step, gamma irradiation step, low temperature extraction step and mixing step, And honey were added.
Comparative Example 2
The present invention relates to a method for producing a medicinal herb which is produced by a method comprising the steps of removing foreign substances, lyophilizing step, pulverizing step, gamma ray irradiation step, low temperature extraction step and mixing step of the present invention, At least one member selected from the group consisting of at least one member selected from the group consisting of Chinese cabbage, Chinese cabbage, Chinese cabbage, Chinese cabbage, Chinese cabbage, Chinese cabbage, Or more) were mixed to prepare a beverage.
Experimental Example 1: Intumescent powder is irradiated To gamma dose Comparison of the number of volatile aerobic microorganisms
10 g of the snail powder prepared by irradiating the gamma-ray dose at 0 and 8 kGy in the above Example 1 was put into sterile physiological saline and homogenized for 30 seconds. The diluted solution was diluted with ten-fold dilution with the test solution 1 Ml were incubated in a bacterial water-dried film medium and cultured at 35 ± 1 ° C for 24 to 48 hours. The average number of colonies was multiplied by a dilution factor, and the results are shown in Table 1 below.
As shown in Table 1, the number of the initial live cells of the snail powder not irradiated with gamma rays was 3.2 × 10 7 CFU / ml, but the number of the live cells of the snail powder irradiated with 8 kGy dose was higher than 5.9 × 10 5 CFU / g, The number of viable cells after storage for 20 days was lower than the number of viable cells in the control without irradiation of gamma ray. Therefore, it can be seen that the sterilization effect of microorganisms by irradiation is very effective.
Experimental Example 2
The sensory evaluation of the beverages prepared by the above Examples 1 to 2 and Comparative Examples 1 to 2 was carried out by 30 persons who had worked for more than two years in the field of beverage production. Flavor, fragrance, and chewing gum were evaluated by a 9-point rating method. The results are shown in Table 2 below.
* 1: Not very good, 3: Slightly inferior, 5: Fair, 9: Very good
The results of the sensory evaluation of the above Table 2 show that the taste, flavor, and throat of Example 1 prepared according to the present invention are higher than those of Example 2 and Comparative Examples 1 and 2, .
As described above, the beverage manufacturing method of the present invention containing the effective ingredient of the snail and the functional material of the present invention is excellent in sterilizing power and storage property due to the irradiation of gamma rays to the snail powder, and contains the effective ingredient of the snail and various functional materials to relieve fatigue, The action is excellent. Also, it has a merit that it is easy to ingest by modern people because it is manufactured in beverage form.
While the present invention has been described with reference to a limited number of embodiments and drawings, it is to be understood that the invention is not limited thereto and that various changes and modifications within the spirit and scope of the appended claims, Of course, it is possible to modify it.
S100: Foreign matter removal step S200: Freeze-drying step
S300: Grinding step S400: Gamma irradiation step
S500: low temperature extraction step S600: mixing step
Claims (5)
The beverage manufacturing method
A foreign matter removing step (S100) for immersing a snail having a shell and a viscera removed therein for 30 to 60 minutes, further immersing in a sodium chloride solution added with acetic acid to remove foreign matter;
A freeze-drying step (S200) of lyophilizing the snails at -35 to -10 ° C after the foreign matter removing step (S100);
A smashing step (S300) of pulverizing the dried snails into 200 to 300 mesh particles after the freeze-drying step (S200);
Irradiating gamma rays to the ground wool powder after the grinding step (S300);
A low temperature extraction step (S500) in which the powder irradiated in the gamma ray irradiation step (S400) is dipped in alkaline water and subjected to low temperature extraction; And
(S600) for further mixing the functional powder after the low temperature extraction step (S500)
The alkaline water is dried by heating the shell and the coral reef to 500 to 1200 ° C. and then pulverizing the heated shell and the coral reef, clay, ilite and zeolite into particles of 50 to 150 mesh, Powder is prepared, and purified water is added to the mixed powder, kneaded with a polygonal plate having a hollow center and compressed and fired to produce a mineral ore. The hollow ore formed in the mineral ore is used to attach to the stirring means at the center of the lower portion of the stirrer And the mineral ore is stirred to fill the stirrer with water to produce a waxy kneaded wax.
Wherein the sodium chloride solution has a concentration of 10 to 15% and a temperature of 20 to 30 캜.
Wherein the amount of gamma rays irradiated to the snail powder in the gamma irradiation step S400 is 5 to 15 kGy.
Wherein the functional powder comprises 8.0 to 10.0% by weight of the powder, 8.0 to 10.0% by weight of the licorice powder, 8.0 to 10.0% by weight of the emerald powder, 9.0 to 12.0% by weight of the acetic acid powder, 9.0 to 12.0% A starch powder, a starch powder, a starch powder, a starch powder, a starch powder, a starch powder, and a starch powder.
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| KR102048723B1 (en) | 2019-07-12 | 2019-11-27 | 이혜영 | Method for manufacturing functional juice |
| WO2020253232A1 (en) * | 2019-06-20 | 2020-12-24 | 浙江大学 | Citrus piece processing method directly utilizing acid-alkali process water |
| KR102486022B1 (en) * | 2021-11-25 | 2023-01-09 | 김명호 | A method of extracting weathered coral water-soluble minerals and snails as main ingredients |
| KR102487728B1 (en) * | 2021-12-08 | 2023-01-12 | 주식회사 다나제약 | Method for preparing shell extract, Shell solvent extract prepared by the same, Method for producing natural mineral ionized water using the shell solvent extract |
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| KR102048723B1 (en) | 2019-07-12 | 2019-11-27 | 이혜영 | Method for manufacturing functional juice |
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