KR101964878B1 - Manufacture for beverage of red garlic and red onion - Google Patents
Manufacture for beverage of red garlic and red onion Download PDFInfo
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- KR101964878B1 KR101964878B1 KR1020160179466A KR20160179466A KR101964878B1 KR 101964878 B1 KR101964878 B1 KR 101964878B1 KR 1020160179466 A KR1020160179466 A KR 1020160179466A KR 20160179466 A KR20160179466 A KR 20160179466A KR 101964878 B1 KR101964878 B1 KR 101964878B1
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 20
- 229940072113 onion extract Drugs 0.000 claims abstract description 44
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- 235000020706 garlic extract Nutrition 0.000 claims abstract description 43
- 239000012141 concentrate Substances 0.000 claims abstract description 23
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- 241000332371 Abutilon x hybridum Species 0.000 claims abstract description 14
- 230000032683 aging Effects 0.000 claims abstract description 14
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 13
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 13
- 241001593968 Vitis palmata Species 0.000 claims abstract description 13
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 13
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- 239000000843 powder Substances 0.000 claims abstract description 12
- 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 claims abstract description 11
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
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- 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
- 230000000694 effects Effects 0.000 description 2
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- RWSXRVCMGQZWBV-WDSKDSINSA-N glutathione Chemical compound OC(=O)[C@@H](N)CCC(=O)N[C@@H](CS)C(=O)NCC(O)=O RWSXRVCMGQZWBV-WDSKDSINSA-N 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
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- 108010024636 Glutathione Proteins 0.000 description 1
- 241000234435 Lilium Species 0.000 description 1
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- 230000007423 decrease Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
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- 238000012986 modification Methods 0.000 description 1
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- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
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- 235000013599 spices Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
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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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/04—Extraction of juices
-
- 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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/08—Concentrating or drying of juices
-
- 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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
-
- 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
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/212—Garlic
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
본 발명에 따른 홍마늘추출물과 홍양파추출물을 혼합한 스파우트 파우치 음료 제조방법은, 원료인 양파를 선별하여 수세하는 제 1단계; 원료인 마늘을 선별하여 수세하는 제 2단계; 상기 제 1단계의 수세한 양파를 숙성실에서 7 내지 8일 동안 숙성하여 홍양파를 제조하는 제 3단계; 상기 제 2단계의 수세한 마늘을 숙성실에서 7 내지 8일 동안 숙성하여 홍마늘을 제조하는 제 4단계; 상기 제 3단계에서 제조된 홍양파를 추출기에 투입한 후, 8시간 동안 추출하여 홍양파추출물을 제조하는 제 5단계; 상기 제 4단계에서 제조된 홍마늘을 추출기에 투입한 후, 8시간 동안 추출하여 홍마늘추출물을 제조하는 제 6단계; 상기 제 5단계의 홍양파추출물과 상기 제 6단계의 홍마늘추출물을 혼합하여 혼합물을 제조하는 제7단계; 상기 제 7단계의 혼합물에 첨가물을 투입하여 음료를 제조하는 제 8단계; 상기 제 8단계의 음료를 스파우트 파우치에 주입 및 포장하는 제 9단계;를 포함하는 것을 특징으로 한다.
또한, 상기 첨가물은, 말토덱스트린분말, 프락토올리고당, 적포도농축액, 도라지농축액 중 적어도 한가지 이상을 포함하는 것을 특징으로 한다.A method for manufacturing a spout pouch drink comprising a red garlic extract and a red onion extract according to the present invention comprises the steps of: A second step of selecting and washing garlic as a raw material; A third step of aging the washed onion of the first stage in the aging chamber for 7 to 8 days to produce a red onion; A fourth step of aging the washed garlic in the second step in the aging chamber for 7 to 8 days to produce red garlic; A fifth step of adding the red onion prepared in the third step to an extractor and then extracting it for 8 hours to prepare a red onion extract; A sixth step of adding the red garlic produced in the fourth step to an extractor and then extracting the red garlic extract for 8 hours; A seventh step of mixing the red onion extract of the fifth step and the red garlic extract of the sixth step to prepare a mixture; An eighth step of adding an additive to the mixture of step 7 to prepare a beverage; And a ninth step of injecting and packaging the beverage in the spout pouch in the eighth step.
Further, the additive is characterized in that it contains at least one of maltodextrin powder, fructooligosaccharide, red grape concentrate, and bellflower concentrate.
Description
본 발명은 홍마늘추출물과 홍양파추출물을 혼합한 스파우트 파우치 음료 제조방법에 관한 것으로, 더욱 상세하게는 마늘, 양파에 포함된 생리활성물질이 고농축으로 함유되어 있고 섭취가 간편한 음료의 제조방법에 관한 것이다.The present invention relates to a method for producing a spout pouch drink comprising a mixture of red garlic extract and red onion extract, and more particularly to a method for producing a spout pouch drink containing a high concentration of physiologically active substances contained in garlic and onion, will be.
마늘은 중앙아시아가 원산인 백합과 중 가장 매운 식물이며 우리나라를 비롯하여 중국, 일본 등 극동에서 많이 재배되고 있다. 마늘은 우리나라의 거의 모든 요리에 쓰인다. 마늘의 강한 향이 비린내를 없애고 음식의 맛을 좋게 하며 식욕 증진 효과가 있기 때문에 향신료로도 많이 이용된다. 최근에는 마늘에 포함된 알리신의 항산화효과가 알려져 마늘을 이용한 건강 보조식품에 대한 수요와 개발이 활발하다.Garlic is the most spicy plant among the lilies of Central Asia, and is cultivated much in the Far East, including Korea, China, and Japan. Garlic is used in almost all the dishes of our country. The strong smell of garlic removes fishy smell, improves the taste of food, and is also used as a spice because it has an effect of improving appetite. Recently, the antioxidative effect of alicin contained in garlic has been known, and the demand and development of health supplement using garlic is active.
양파는 서아시아 또는 지중해 연안이 원산지이며, 양파는 비타민의 흡수를 돕는 역할을 하여 야채나 과일과 함께 섭취하면 좋다. 양파에는 펙틴이라는 물질이 들어있어 콜레스테롤을 분해하는 효과가 있으며 양파에 들어있는 글루타치온은 시력이 떨어지는 것을 막고 간기능을 좋게 하는 효능이 있다.Onions are native to West Asia or the Mediterranean, and onions help to absorb vitamins and can be eaten with vegetables or fruits. The onion contains a substance called pectin, which breaks down cholesterol. Glutathione contained in onion has the effect of preventing the loss of sight and improving liver function.
그러나, 종래에는 양파 또는 마늘을 이용한 식품이 다양하게 개발되고 판매되었으나, 양파와 마늘을 숙성시켜 제조된 홍양파와 홍마늘은 생리활성물질이 풍부하게 첨가되어 기능성이 높은 식재료임에도 불구하고 홍양파 및 홍마늘을 간편하게 섭취할 수 있는 식품에 대한 연구 및 개발이 매우 부족한 실정이다.However, in the past, foods using onion or garlic were variously developed and sold. However, onion and garlic produced by aging onion and garlic were rich in physiologically active substances, Research and development of food that can easily ingest the red garlic is very scarce.
본 발명은 상기의 문제점을 해결하기 위해서 안출된 것으로서, 마늘과 양파에 포함된 생리활성물질이 고농축으로 함유된 홍마늘추출물과 홍양파추출물을 이용하여 음료를 제조하고 이를 스파우트 파우치에 주입 및 포장하여 섭취와 보관이 용이한 스파우트 파우치 음료를 제공하는 데 그 목적이 있다.Disclosure of the Invention The present invention has been conceived to solve the above problems, and it is an object of the present invention to provide a method of preparing a beverage by using a red garlic extract and a red onion extract containing a high concentration of a physiologically active substance contained in garlic and onion, injecting the same into a spout pouch, It is an object of the present invention to provide a spout pouch drink which is easy to ingest and store.
발명이 해결하고자 하는 기술적 과제들은 이상에서 언급한 기술적 과제들로 제한되지 않으며, 언급되지 않은 또 다른 기술적 과제들은 아래의 기재로부터 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자에게 명확하게 이해될 수 있을 것이다.It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory and are not restrictive of the invention as set forth in the accompanying drawings. It will be possible.
본 발명에 따른 홍마늘추출물과 홍양파추출물을 혼합한 스파우트 파우치 음료 제조방법은, 원료인 양파를 선별하여 수세하는 제 1단계; 원료인 마늘을 선별하여 수세하는 제 2단계; 상기 제 1단계의 수세한 양파를 숙성실에서 7 내지 8일 동안 숙성하여 홍양파를 제조하는 제 3단계; 상기 제 2단계의 수세한 마늘을 숙성실에서 7 내지 8일 동안 숙성하여 홍마늘을 제조하는 제 4단계; 상기 제 3단계에서 제조된 홍양파를 추출기에 투입한 후, 8시간 동안 추출하여 홍양파추출물을 제조하는 제 5단계; 상기 제 4단계에서 제조된 홍마늘을 추출기에 투입한 후, 8시간 동안 추출하여 홍마늘추출물을 제조하는 제 6단계; 상기 제 5단계의 홍양파추출물과 상기 제 6단계의 홍마늘추출물을 혼합하여 혼합물을 제조하는 제7단계; 상기 제 7단계의 혼합물에 첨가물을 투입하여 음료를 제조하는 제 8단계; 상기 제 8단계의 음료를 스파우트 파우치에 주입 및 포장하는 제 9단계;를 포함하는 것을 특징으로 한다. A method for manufacturing a spout pouch drink comprising a red garlic extract and a red onion extract according to the present invention comprises the steps of: A second step of selecting and washing garlic as a raw material; A third step of aging the washed onion of the first stage in the aging chamber for 7 to 8 days to produce a red onion; A fourth step of aging the washed garlic in the second step in the aging chamber for 7 to 8 days to produce red garlic; A fifth step of adding the red onion prepared in the third step to an extractor and then extracting it for 8 hours to prepare a red onion extract; A sixth step of adding the red garlic produced in the fourth step to an extractor and then extracting the red garlic extract for 8 hours; A seventh step of mixing the red onion extract of the fifth step and the red garlic extract of the sixth step to prepare a mixture; An eighth step of adding an additive to the mixture of step 7 to prepare a beverage; And a ninth step of injecting and packaging the beverage in the spout pouch in the eighth step.
또한, 상기 첨가물은, 말토덱스트린분말, 프락토올리고당, 적포도농축액, 도라지농축액 중 적어도 한가지 이상을 포함하는 것을 특징으로 한다.Further, the additive is characterized in that it contains at least one of maltodextrin powder, fructooligosaccharide, red grape concentrate, and bellflower concentrate.
상기 과제의 해결 수단에 의해, 본 발명에 의한 홍마늘추출물과 홍양파추출물을 혼합한 스파우트 파우치 음료 제조방법은 마늘과 양파의 유용성분이 고농축으로 함유된 홍마늘추출물과 홍양파추출물을 이용하여 음료를 제조하고 이를 스파우트 파우치 포장하여 섭취와 보관이 용이한 고농축의 홍마늘 음료인 홍산고 음료를 제조할 수 있는 효과가 있다.According to the solution of the above-mentioned problems, the method of producing a spout pouch drink containing the red garlic extract and the red onion extract according to the present invention is characterized in that the red garlic extract and the red onion extract, which are highly concentrated in the garlic and onion oil, And it is packaged in a spout pouch to produce a high-concentrated red garlic beverage which is easy to ingest and store.
도 1은 본 발명의 홍마늘추출물과 홍양파추출물을 혼합한 스파우트 파우치 음료 제조방법의 순서도이다.BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart of a method for manufacturing a spout pouch drink comprising a red garlic extract and a red onion extract according to the present invention.
이상과 같은 본 발명에 대한 해결하려는 과제, 과제의 해결 수단, 발명의 효과를 포함한 구체적인 사항들은 다음에 기재할 일실시예 및 도면들에 포함되어 있다. 본 발명의 이점 및 특징, 그리고 그것들을 달성하는 방법은 첨부되는 도면과 함께 상세하게 후술되어 있는 일실시예를 참조하면 명확해질 것이다.The above and other objects, features and advantages of the present invention will be more apparent from the following detailed description taken in conjunction with the accompanying drawings, in which: FIG. BRIEF DESCRIPTION OF THE DRAWINGS The advantages and features of the present invention and the manner of achieving them will become apparent by reference to an embodiment which will be described in detail below with reference to the accompanying drawings.
하기에서는 상기 제시된 홍마늘추출물과 홍양파추출물을 혼합한 스파우트 파우치 음료 제조방법을 도면을 이용하여 상세하게 설명한다.Hereinafter, a method for manufacturing a spout pouch drink in which the above-described red garlic extract and red onion extract are mixed will be described in detail with reference to the drawings.
<홍마늘추출물과 홍양파추출물을 혼합한 스파우트 파우치 음료 제조방법><Method for manufacturing spout pouch drink mixed with red garlic extract and red onion extract>
먼저, 제 1단계(S1)에서는 양파를 선별하여 수세한다.First, in the first step (S1), the onion is washed selectively.
구체적으로, 스파우트 파우치 음료의 원료인 양파를 선별하고 깨끗한 물에 수세하여 준비한다.Specifically, the onion which is a raw material of the spout pouch drink is selected and prepared by washing with water.
다음으로, 제 2단계(S2)에서는 마늘을 선별하여 수세한다.Next, garlic is selectively washed in the second step (S2).
구체적으로, 스파우트 파우치 음료의 원료인 마늘을 선별하고 깨끗한 물에 수세하여 준비한다.Specifically, garlic, which is a raw material of spout pouch drink, is selected and washed with clean water.
다음으로, 제 3단계(S3)에서는 홍양파를 제조한다.Next, in the third step (S3), red onion is produced.
구체적으로, 상기 제 1단계에서 준비한 양파를 숙성실에서 7 내지 8일 동안 숙성하여 홍양파를 제조한다. 이때 온도 조건은 60 내지 70℃인 것이 바람직하다.Specifically, the onion prepared in the first step is aged in the aging room for 7 to 8 days to produce red onion. At this time, the temperature condition is preferably 60 to 70 ° C.
양파를 숙성실에서 숙성하여 홍양파를 제조할 때, 60 내지 70℃의 온도 조건인 숙성실에서 7일 보다 짧은 시간 동안 숙성하면 양파가 충분하게 숙성되지 못하고, 60 내지 70℃의 온도 조건인 숙성실에서 8일 보다 오래 숙성하면 양파가 과도하게 숙성되며 작업 시간이 과도하게 증가하여 작업 효율이 떨어지는 문제점이 있다.Onion is aged in a fermentation room to produce red onion. When the onion is aged in a fermentation room at a temperature of 60 to 70 캜 for a time shorter than 7 days, the onion can not be sufficiently aged. If onions are aged for longer than two days, onions are aged excessively, and the working time is excessively increased, resulting in poor working efficiency.
다음으로, 제 4단계(S4)에서는 홍마늘을 제조한다.Next, in step S4, red garlic is prepared.
구체적으로, 상기 제 2단계에서 준비한 마늘을 숙성실에서 7 내지 8일 동안 숙성하여 홍마늘을 제조한다. 이때 온도 조건은 60 내지 70℃인 것이 바람직하다.Specifically, the garlic prepared in the second step is aged in the aging room for 7 to 8 days to prepare red garlic. At this time, the temperature condition is preferably 60 to 70 ° C.
마늘을 숙성실에서 숙성하여 홍마늘을 제조할 때, 60 내지 70℃의 온도 조건인 숙성실에서 7일 보다 짧은 시간 동안 숙성하면 마늘이 충분하게 숙성되지 못하고, 60 내지 70℃의 온도 조건인 숙성실에서 8일보다 오래 숙성하면 마늘이 과도하게 숙성되며 작업 시간이 과도하게 증가하여 작업 효율이 떨어지는 문제점이 있다.When the garlic is aged in the ripening room to produce red garlic, the garlic is not aged sufficiently in the aging chamber at a temperature of 60 to 70 캜 for a time shorter than 7 days, and the garlic is not aged sufficiently at a temperature condition of 60 to 70 캜 If aged for longer than one day, the garlic is aged excessively, and the working time is excessively increased, resulting in a problem of poor working efficiency.
다음으로, 제 5단계(S5)에서는 홍양파추출물을 제조한다.Next, in the fifth step (S5), a red onion extract is prepared.
구체적으로, 상기 제 3단계에서 제조한 홍양파를 추출기에 투입하여 홍양파추출물을 제조한다.Specifically, the red onion produced in the third step is added to an extractor to produce a red onion extract.
상기 홍양파추출물은 물 3중량부에 대하여 홍양파 1중량부를 추출기에 투입하고 90 내지 120℃의 온도 조건에서 8시간 동안 열수추출하여 제조한다.The red onion extract is prepared by adding 1 part by weight of red onion to 3 parts by weight of water and extracting it by hot water for 8 hours at a temperature of 90 to 120 ° C.
물 3중량부에 대하여 홍양파가 1중량부보다 적은 양이 투입되면 제조된 홍양파추출물에 홍양파에 포함된 각종 유용성분이 충분하게 추출되지 않으며, 물 3중량부에 대하여 홍양파가 1중량부보다 많으면 홍양파에 포함된 유용성분을 다 추출하는데에 많은 시간이 소요되어 작업 효율성이 떨어지는 문제점이 있다.When less than 1 part by weight of red onion is added to 3 parts by weight of water, various kinds of useful ingredients contained in red onion are not sufficiently extracted in the red onion extract, and when 1 part by weight of red onion is added to 3 parts by weight of water It takes much time to extract all the useful components contained in the red onion, resulting in poor working efficiency.
또한, 상기 홍양파추출물을 90 내지 120℃의 온도 조건에서 8시간 보다 적은 시간동안 추출하면 제조된 홍양파추출물에 홍양파에 포함된 각종 유용성분이 충분히 추출되지 못하며, 상기 홍양파추출물을 90 내지 120℃의 온도 조건에서 8시간 보다 오래 추출하면 작업시간이 과도하게 길어져 작업 효율성이 떨어지는 문제점이 있다.In addition, when the above-mentioned onion extract is extracted at a temperature of 90 to 120 ° C for less than 8 hours, various kinds of oil components contained in the red onion can not be sufficiently extracted in the prepared red onion extract, If the temperature is longer than 8 hours under the temperature condition of < RTI ID = 0.0 > 20 C, < / RTI > the working time becomes excessively long,
다음으로, 제 6단계(S6)에서는 홍마늘추출물을 제조한다.Next, in step S6, the red garlic extract is prepared.
구체적으로, 상기 제 4단계에서 제조한 홍마늘을 추출기에 투입하여 홍마늘추출물을 제조한다.Specifically, the red garlic extract prepared in the fourth step is added to an extractor to produce red garlic extract.
상기 홍마늘추출물은 물 3중량부에 대하여 홍마늘 1중량부를 추출기에 투입하고 90 내지 120℃의 온도 조건에서 8시간 동안 열수추출하여 제조한다.The red garlic extract is prepared by adding 1 part by weight of red garlic to 3 parts by weight of water into an extractor and subjecting it to hot water extraction at a temperature of 90 to 120 ° C for 8 hours.
물 3중량부에 대하여 홍마늘이 1중량부보다 적은 양이 투입되면 제조된 홍마늘추출물에 대하여 홍마늘에 포함된 각종 유용성분이 충분하게 추출되지 않으며, 물 3중량부에 대하여 홍마늘이 1중량부보다 많으면 홍마늘에 포함된 유용성분을 다 추출하는데에 많은 시간이 소요되어 작업 효율성이 떨어지는 문제점이 있다.When less than 1 part by weight of the red garlic is added to 3 parts by weight of water, various kinds of useful ingredients contained in the red garlic extract are not sufficiently extracted with respect to the red garlic extract, A lot of time is required for extracting all the useful components contained in the red garlic, resulting in a problem of poor working efficiency.
또한, 상기 홍마늘추출물을 90 내지 120℃의 온도 조건에서 8시간보다 적은 시간동안 추출하면 제조된 홍마늘추출물에 홍마늘에 포함된 각종 유용성분이 충분히 추출되지 못하며, 상기 홍마늘추출물을 90 내지 120℃의 온도 조건에서 8시간보다 오래 추출하면 작업시간이 과도하게 길어져 작업 효율성이 떨어지는 문제점이 있다.When extracting the red garlic extract at a temperature of 90 to 120 캜 for less than 8 hours, various kinds of useful ingredients contained in red garlic extract can not be sufficiently extracted in the prepared red garlic extract, If the temperature is longer than 8 hours under the temperature condition of < RTI ID = 0.0 > 20 C, < / RTI > the working time becomes excessively long,
다음으로, 제 7단계(S7)에서는 혼합물을 제조한다.Next, in a seventh step (S7), a mixture is prepared.
구체적으로, 상기 제 5단계에서 제조한 홍양파추출물과 상기 제 6단계에서 제조한 홍마늘추출물을 혼합하여 혼합물을 제조한다.Specifically, the red onion extract prepared in the fifth step and the red garlic extract prepared in the sixth step are mixed to prepare a mixture.
상기 혼합물은 홍양파추출물 1중량부에 대하여 홍마늘추출물 0.5중량부를 투입하여 혼합함으로써 제조한다. The mixture is prepared by adding 0.5 part by weight of red garlic extract to 1 part by weight of red onion extract.
홍양파추출물 1중량부에 대하여 상기 홍마늘추출물이 0.5중량부 보다 적으면 상기 홍마늘추출물에 포함된 유용성분이 충분하게 포함되지 못하며, 홍양파추출물 1중량부에 대하여 상기 홍마늘추출물이 0.5중량부 보다 많으면 홍마늘 특유의 맛이 강하게 나서 기호도가 하락하는 문제점이 발생한다.When the amount of the red garlic extract is less than 0.5 part by weight based on 1 part by weight of the red onion extract, the amount of the useful ingredient contained in the red garlic extract is insufficient. When 1 part by weight of the red onion extract is 0.5 part by weight , The taste of the red garlic becomes stronger and the preference degree is lowered.
다음으로, 제 8단계(S8)에서는 음료를 제조한다.Next, in the eighth step S8, a beverage is produced.
구체적으로, 상기 제 7단계에서 제조한 혼합물에 첨가물을 투입하고 교반하여 음료를 제조한다.Specifically, the additive is added to the mixture prepared in the step 7 and stirred to prepare a beverage.
상기 첨가물은 말토덱스트린분말, 프락토올리고당, 적포도농축액, 도라지농축액 중 적어도 한가지 이상을 포함한다.The additive includes at least one of maltodextrin powder, fructooligosaccharide, red grape concentrate, and bellflower concentrate.
상기 홍양파추출물 1중량부에 대하여 상기 말토덱스트린분말 0.1 내지 0.5중량부, 프락토올리고당 0.3 내지 0.9중량부, 적포도농축액 0.2 내지 1.0중량부, 도라지농축액 0.5 내지 1.2중량부를 첨가하여 교반한다.0.1 to 0.5 part by weight of the maltodextrin powder, 0.3 to 0.9 part by weight of fructooligosaccharide, 0.2 to 1.0 part by weight of the red grape concentrate and 0.5 to 1.2 parts by weight of the bellflower concentrate are added to 1 part by weight of the red onion extract and stirred.
상기 말토덱스트린은 식품첨가물로 사용되는 물질로, 점성을 부여하여 음료에 식감을 부여하여 기호도를 높이는 효과가 있다. 상기 홍양파추출물 1중량부에 대하여 상기 말토덱스트린분말이 0.1중량부보다 적으면 음료에 충분한 질감을 부여할 수 없으며, 상기 홍양파추출물 1중량부에 대하여 상기 말토덱스트린분말이 0.5중량부보다 많으면 과도한 점성으로 인하여 젤리 형태가 되어 음용하기가 쉽지 않은 문제점이 발생한다.The maltodextrin is a substance used as a food additive, and imparts viscosity to the beverage to enhance the taste. If the amount of the maltodextrin powder is less than 0.1 part by weight based on 1 part by weight of the red onion extract, sufficient texture can not be imparted to the beverage. If the amount of the maltodextrin powder is more than 0.5 part by weight based on 1 part by weight of the red onion extract, There is a problem that it is not easy to drink because it becomes a jelly form due to viscosity.
상기 프락토올리고당은 식품에 첨가되는 부원료로 사용되는 물질로, 상기 프락토올리고당이 첨가된 식품은 장내 총세균수의 평형을 유지시켜주는 기능성이 있다. 상기 홍양파추출물 1중량부에 대하여 상기 프락토올리고당이 0.3중량부보다 적으면 제조된 음료가 충분한 기능성을 가지지 못하는 문제점이 있다.The fructooligosaccharide is a substance used as an additive to be added to food, and the food to which the fructooligosaccharide is added has a function of maintaining the equilibrium of the total number of bacteria in the intestines. If the amount of the fructooligosaccharide is less than 0.3 part by weight based on 1 part by weight of the red onion extract, the prepared beverage does not have sufficient functionality.
상기 적포도농축액은 적포도를 추출하여 제조한 것으로, 당도는 68Brix인 것이 가장 바람직하다. 상기 홍양파추출물 1중량부에 대하여 상기 적포도농축액이 0.2중량부보다 적으면 단맛과 풍부한 풍미가 느껴지지 않으며, 상기 홍양파추출물 1중량부에 대하여 상기 적포도농축액이 1.0중량부보다 많으면 제조된 음료의 색이 탁하여 기호도가 낮아지는 문제점이 있다.The red grape concentrate is prepared by extracting red grapes, and the sugar content is most preferably 68 Brix. If the amount of the red grape concentrate is less than 0.2 parts by weight based on 1 part by weight of the red onion extract, sweetness and rich flavor are not felt. If the red grape concentrate is more than 1.0 part by weight based on 1 part by weight of the red onion extract, There is a problem that the color of the beverage becomes clear and the degree of preference decreases.
상기 도라지농축액은 도라지를 추출하여 제조한 것으로, 당도는 65Brix인 것이 가장 바람직하다. 상기 홍양파추출물 1중량부에 대하여 상기 도라지농축액이 0.5중량부보다 적으면 단맛과 풍부한 풍미가 느껴지지 않으며, 상기 홍양파추출물 1중량부에 대하여 상기 도라지농축액이 1.2중량부보다 많으면 제조된 음료에서 도라지 특유의 향이 강하게 나서 기호도가 낮아지는 문제점이 있다.The bellflower concentrate is prepared by extracting bellflower, and the sugar content is most preferably 65 Brix. If the bellflower concentrate is less than 0.5 parts by weight per 1 part by weight of the red onion extract, the sweetness and rich flavor are not felt. If the bellflower concentrate is more than 1.2 parts by weight based on 1 part by weight of the red onion extract, There is a problem that the flavor peculiar to the bellflower is strong and the degree of preference is lowered.
다음으로, 제 9단계(S9)에서는 스파우트 파우치 주입 및 포장한다.Next, in the ninth step (S9), the spout pouch is injected and packed.
상기 제 8단계에서 제조한 음료를 스파우트 파우치에 주입하고 포장하여 보관 및 음용이 쉽도록 한다.The beverage prepared in the eighth step is injected into a spout pouch and packed to facilitate storage and drinking.
하기에서는 본 발명에서의 홍마늘추출물과 홍양파추출물을 혼합한 스파우트 파우치 음료 제조방법 제조시 첨가되는 첨가재료에 의한 음료의 맛, 향 및 전체적인 기호도에 대한 관능평가 내용을 상세히 설명한다.Hereinafter, the sensory evaluation on the taste, flavor, and overall acceptability of beverages by the additive materials added when preparing the spout pouch drink manufacturing method in which the red garlic extract and the red onion extract are mixed in the present invention will be described in detail.
1. 관능평가1. Sensory Evaluation
하기 실험은 본 발명의 홍마늘추출물과 홍양파추출물을 혼합한 스파우트 파우치 음료 제조방법의 품질 특성을 비교하기 위하여 검사원으로서의 적합성이 인정된 식품공학과 대학원생을 본 실험의 목적에 적합한 훈련을 시킨 후에 관능평가를 하였다. 관능검사 항목은 홍마늘추출물과 홍양파추출물을 혼합한 음료의 맛, 식감 및 전반적인 기호도로 굉장히 좋으면 9점, 매우 나쁘면 1점으로 평가하는 9점 척도법(Liker scale)으로 실시하였다. The following experiment was conducted to compare the quality characteristics of the sponge pouch drink prepared by mixing the red garlic extract and the red onion extract of the present invention. After training suitable for the purpose of this experiment, Respectively. The sensory test items were 9 points on the taste, texture and general preference of beverages mixed with red garlic extract and red onion extract, and 9 points on the Liker scale.
[비교예 1][Comparative Example 1]
비교예 1은 상기 제조방법을 바탕으로 홍마늘추출물과 홍양파추출물을 제조하고, 홍양파추출물 1중량부에 대하여 홍마늘추출물 0.5중량부, 말토덱스트린분말 0.1 내지 0.5중량부, 프락토올리고당 0.3 내지 0.9중량부를 혼합하고 교반하여 음료를 제조하였다.In Comparative Example 1, red garlic extract and red onion extract were prepared on the basis of the above production method, and 0.5 part by weight of red garlic extract, 0.1 to 0.5 part by weight of maltodextrin powder, 0.3 to 0.5 part by weight of fructooligosaccharide, 0.9 parts by weight were mixed and stirred to prepare a beverage.
[실시예 1][Example 1]
실시예 1은 상기 제조방법을 바탕으로 홍마늘추출물과 홍양파추출물을 제조하고, 홍양파추출물 1중량부에 대하여 홍마늘추출물 0.5중량부, 말토덱스트린분말 0.1 내지 0.5중량부, 프락토올리고당 0.3 내지 0.9중량부, 적포도농축액 0.2 내지 1.0중량부를 혼합하고 교반하여 음료를 제조하였다.Example 1 was prepared in the same manner as in Example 1 except that the red garlic extract and the red onion extract were prepared on the basis of the above production method, and 0.5 part by weight of red garlic extract, 0.1 to 0.5 part by weight of maltodextrin powder, 0.3 to 0.5 part by weight of fructooligosaccharide, 0.9 parts by weight, and 0.2-1.0 parts by weight of red grape concentrate were mixed and stirred to prepare a beverage.
[실시예 2][Example 2]
실시예 2는 상기 제조방법을 바탕으로 홍마늘추출물과 홍양파추출물을 제조하고, 홍양파추출물 1중량부에 대하여 홍마늘추출물 0.5중량부, 말토덱스트린분말 0.1 내지 0.5중량부, 프락토올리고당 0.3 내지 0.9중량부, 도라지농축액 0.5 내지 1.2중량부를 혼합하고 교반하여 음료를 제조하였다.Example 2 was prepared in the same manner as in Example 2, except that 1 part by weight of red garlic extract and 1 part by weight of red onion extract were prepared on the basis of the above production method, and 0.5 part by weight of red garlic extract, 0.1 to 0.5 part by weight of maltodextrin powder, And 0.5 to 1.2 parts by weight of a bellflower concentrate were mixed and stirred to prepare a beverage.
[실시예 3][Example 3]
실시예 3은 상기 제조방법을 바탕으로 홍마늘추출물과 홍양파추출물을 제조하고, 홍양파추출물 1중량부에 대하여 홍마늘추출물 0.5중량부, 말토덱스트린분말 0.1 내지 0.5중량부, 프락토올리고당 0.3 내지 0.9중량부, 적포도농축액 0.2 내지 1.0중량부, 도라지농축액 0.5 내지 1.2중량부를 혼합하고 교반하여 음료를 제조하였다.Example 3 was prepared in the same manner as in Example 3, except that the red garlic extract and the red onion extract were prepared on the basis of the above production method, and 0.5 part by weight of red garlic extract, 0.1 to 0.5 part by weight of maltodextrin powder, 0.9 part by weight, 0.2 to 1.0 part by weight of red grape concentrate, and 0.5 to 1.2 parts by weight of a bellflower concentrate were mixed and stirred to prepare a beverage.
Sample
관능평가결과, 표 1에 나타난 바와 같이 실시예 3의 맛, 식감 및 전체적인 기호도의 관능평가점수가 가장 높은 것으로 나타났다.As a result of the sensory evaluation, as shown in Table 1, the sensory evaluation score of the taste, texture and overall acceptability of Example 3 was the highest.
이를 통하여, 홍마늘추출물과 홍양파추출물을 혼합한 스파우트 파우치 음료 제조방법을 제조할 때 적포도농축액과 도라지농축액이 투입됨으로써, 홍마늘추출물과 홍양파추출물을 혼합한 음료의 전체적인 맛과 식감을 증진시키고 전체적인 기호도를 높이는 효과가 있는 것을 알 수 있다.Through this process, when preparing a spout pouch drink manufacturing method in which a red garlic extract and a red onion extract are mixed, a red grape extract and a bellflower concentrate are injected to enhance the overall taste and texture of beverages mixed with red garlic extract and red onion extract And the overall preference is increased.
이와 같이, 상술한 본 발명의 기술적 구성은 본 발명이 속하는 기술분야의 당업자가 본 발명의 그 기술적 사상이나 필수적 특징을 변경하지 않고서 다른 구체적인 형태로 실시될 수 있다는 것을 이해할 수 있을 것이다.As described above, it is to be understood that the technical structure of the present invention can be embodied in other specific forms without departing from the spirit and essential characteristics of the present invention.
그러므로 이상에서 기술한 실시예들은 모든 면에서 예시적인 것이며 한정적인 것이 아닌 것으로서 이해되어야 하고, 본 발명의 범위는 상기 상세한 설명보다는 후술하는 특허청구범위에 의하여 나타나며, 특허청구범위의 의미 및 범위 그리고 그 등가 개념으로부터 도출되는 모든 변경 또는 변형된 형태가 본 발명의 범위에 포함되는 것으로 해석되어야 한다.Therefore, it should be understood that the above-described embodiments are to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than the foregoing description, All changes or modifications that come within the scope of the equivalent concept are to be construed as being included within the scope of the present invention.
S1. 양파 선별 및 수세
S2. 마늘 선별 및 수세
S3. 홍양파 제조
S4. 홍마늘 제조
S5. 홍양파추출물 제조
S6. 홍마늘추출물 제조
S7. 혼합물 제조
S8. 음료 제조
S9. 스파우트 파우치 주입 및 포장S1. Onion selection and washing
S2. Garlic selection and washing
S3. Hong Onion Manufacture
S4. Manufacture of red garlic
S5. Manufacture of red onion extract
S6. Manufacture of red garlic extract
S7. Preparation of mixture
Q8. Beverage Manufacturing
Q9. Spout pouch injection and packaging
Claims (2)
원료인 마늘을 선별하여 수세하는 제 2단계;
상기 제 1단계의 수세한 양파를 숙성실에서 60 내지 70℃로 7 내지 8일 동안 숙성하여 홍양파를 제조하는 제 3단계;
상기 제 2단계의 수세한 마늘을 숙성실에서 60 내지 70℃로 7 내지 8일 동안 숙성하여 홍마늘을 제조하는 제 4단계;
상기 제 3단계에서 제조된 홍양파를 상기 홍양파 1중량부에 대하여 물 3중량부의 비율로 추출기에 투입한 후, 90 내지 120℃에서 8시간 동안 추출하여 홍양파추출물을 제조하는 제 5단계;
상기 제 4단계에서 제조된 홍마늘을 상기 홍마늘 1중량부에 대하여 물 3중량부이 비율로 추출기에 투입한 후, 90 내지 120℃에서 8시간 동안 추출하여 홍마늘추출물을 제조하는 제 6단계;
상기 제 5단계의 홍양파추출물과 상기 제 6단계의 홍마늘추출물을 상기 홍양파추출물 1중량부에 대하여 상기 홍마늘추출물 0.5중량부의 비율로 혼합하여 혼합물을 제조하는 제7단계;
상기 제 7단계의 혼합물에 첨가물을 투입하여 음료를 제조하는 제 8단계;
상기 제 8단계의 음료를 스파우트 파우치에 주입 및 포장하는 제 9단계;를 포함하고,
상기 첨가물은,
말토덱스트린분말, 프락토올리고당, 적포도농축액 및 도라지농축액를 포함하고,
상기 말토덱스트린분말 0.1 내지 0.5중량부, 프락토올리고당 0.3 내지 0.9중량부, 적포도농축액 0.2 내지 1.0중량부, 도라지농축액 0.5 내지 1.2중량부의 비율로 구성되는 것을 특징으로 하는 홍마늘추출물과 홍양파추출물을 혼합한 스파우트 파우치 음료 제조방법A first step of washing the onion which is a raw material and washing it;
A second step of selecting and washing garlic as a raw material;
A third step of aging the washed onion of the first stage in a fermentation room at 60 to 70 캜 for 7 to 8 days to produce a red onion;
A fourth step of aging the washed garlic in the second step in a fermentation room at 60 to 70 DEG C for 7 to 8 days to produce red garlic;
A fifth step of adding the red onion prepared in the third step to the extractor at a ratio of 3 parts by weight of water to 1 part by weight of the red onion, and then extracting the red onion extract at 90 to 120 ° C for 8 hours;
A sixth step of adding the red garlic produced in the fourth step to an extractor at a ratio of 3 parts by weight of water to 1 part by weight of the red garlic, and then extracting the green garlic extract at 90 to 120 ° C for 8 hours;
A seventh step of mixing the red onion extract of the fifth step and the red garlic extract of the sixth step in a ratio of 1 part by weight of the red onion extract to 0.5 part by weight of the red garlic extract;
An eighth step of adding an additive to the mixture of step 7 to prepare a beverage;
And a ninth step of injecting and packaging the drink of the eighth step into the spout pouch,
Preferably,
Maltodextrin powder, fructooligosaccharide, red grape concentrate and bellflower concentrate,
Wherein the composition comprises 0.1 to 0.5 parts by weight of the maltodextrin powder, 0.3 to 0.9 parts by weight of fructooligosaccharide, 0.2 to 1.0 part by weight of red grape concentrate, and 0.5 to 1.2 parts by weight of a bellflower concentrate. A spout pouch drink manufacturing method
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| KR20210095075A (en) | 2020-01-22 | 2021-07-30 | 원광보건대학교 산학협력단 | Beverage of fermented red onion containing increased quercetin content and manufacturing method thereof |
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