KR101982509B1 - Method for Preparing of Alginic Acid Pearl and Alginic Acid Pearl Made Thereby - Google Patents
Method for Preparing of Alginic Acid Pearl and Alginic Acid Pearl Made Thereby Download PDFInfo
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- KR101982509B1 KR101982509B1 KR1020170060480A KR20170060480A KR101982509B1 KR 101982509 B1 KR101982509 B1 KR 101982509B1 KR 1020170060480 A KR1020170060480 A KR 1020170060480A KR 20170060480 A KR20170060480 A KR 20170060480A KR 101982509 B1 KR101982509 B1 KR 101982509B1
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- pearl
- alginate
- calcium lactate
- sodium alginate
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- 235000010443 alginic acid Nutrition 0.000 title claims abstract description 89
- 229920000615 alginic acid Polymers 0.000 title claims abstract description 89
- 238000000034 method Methods 0.000 title claims abstract description 15
- 150000004781 alginic acids Chemical class 0.000 title claims description 16
- 229960001126 alginic acid Drugs 0.000 title claims description 15
- 239000000783 alginic acid Substances 0.000 title claims description 15
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims abstract description 94
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 94
- 239000000661 sodium alginate Substances 0.000 claims abstract description 94
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 94
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 claims abstract description 93
- 235000011086 calcium lactate Nutrition 0.000 claims abstract description 93
- 239000001527 calcium lactate Substances 0.000 claims abstract description 93
- 229960002401 calcium lactate Drugs 0.000 claims abstract description 93
- FHVDTGUDJYJELY-UHFFFAOYSA-N 6-{[2-carboxy-4,5-dihydroxy-6-(phosphanyloxy)oxan-3-yl]oxy}-4,5-dihydroxy-3-phosphanyloxane-2-carboxylic acid Chemical compound O1C(C(O)=O)C(P)C(O)C(O)C1OC1C(C(O)=O)OC(OP)C(O)C1O FHVDTGUDJYJELY-UHFFFAOYSA-N 0.000 claims abstract description 73
- 229940072056 alginate Drugs 0.000 claims abstract description 73
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 56
- 238000006243 chemical reaction Methods 0.000 claims abstract description 12
- 238000002156 mixing Methods 0.000 claims abstract description 11
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 22
- 235000007164 Oryza sativa Nutrition 0.000 claims description 21
- 235000009566 rice Nutrition 0.000 claims description 21
- 229920002261 Corn starch Polymers 0.000 claims description 19
- 239000008120 corn starch Substances 0.000 claims description 19
- 235000013312 flour Nutrition 0.000 claims description 19
- 229920002472 Starch Polymers 0.000 claims description 18
- 235000019698 starch Nutrition 0.000 claims description 18
- 239000008107 starch Substances 0.000 claims description 17
- 244000017020 Ipomoea batatas Species 0.000 claims description 16
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 16
- 238000004519 manufacturing process Methods 0.000 claims description 16
- 229920001592 potato starch Polymers 0.000 claims description 15
- 229960005070 ascorbic acid Drugs 0.000 claims description 9
- 235000010323 ascorbic acid Nutrition 0.000 claims description 9
- 239000011668 ascorbic acid Substances 0.000 claims description 9
- 235000015197 apple juice Nutrition 0.000 claims description 7
- 235000015205 orange juice Nutrition 0.000 claims description 7
- 235000015203 fruit juice Nutrition 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 235000019674 grape juice Nutrition 0.000 claims description 5
- 241000132456 Haplocarpha Species 0.000 claims description 2
- 240000007594 Oryza sativa Species 0.000 claims 1
- 239000011049 pearl Substances 0.000 abstract description 154
- 239000000654 additive Substances 0.000 abstract description 4
- 238000010438 heat treatment Methods 0.000 description 24
- 241000209094 Oryza Species 0.000 description 20
- 229920000858 Cyclodextrin Polymers 0.000 description 10
- 238000002360 preparation method Methods 0.000 description 9
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 description 9
- 240000003183 Manihot esculenta Species 0.000 description 8
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 7
- 238000003756 stirring Methods 0.000 description 7
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 235000020342 bubble tea Nutrition 0.000 description 5
- DKNPRRRKHAEUMW-UHFFFAOYSA-N Iodine aqueous Chemical compound [K+].I[I-]I DKNPRRRKHAEUMW-UHFFFAOYSA-N 0.000 description 4
- 238000002474 experimental method Methods 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 2
- 208000001132 Osteoporosis Diseases 0.000 description 2
- 241000219094 Vitaceae Species 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- 229960005069 calcium Drugs 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 235000010410 calcium alginate Nutrition 0.000 description 2
- 239000000648 calcium alginate Substances 0.000 description 2
- 229960002681 calcium alginate Drugs 0.000 description 2
- OKHHGHGGPDJQHR-YMOPUZKJSA-L calcium;(2s,3s,4s,5s,6r)-6-[(2r,3s,4r,5s,6r)-2-carboxy-6-[(2r,3s,4r,5s,6r)-2-carboxylato-4,5,6-trihydroxyoxan-3-yl]oxy-4,5-dihydroxyoxan-3-yl]oxy-3,4,5-trihydroxyoxane-2-carboxylate Chemical compound [Ca+2].O[C@@H]1[C@H](O)[C@H](O)O[C@@H](C([O-])=O)[C@H]1O[C@H]1[C@@H](O)[C@@H](O)[C@H](O[C@H]2[C@H]([C@@H](O)[C@H](O)[C@H](O2)C([O-])=O)O)[C@H](C(O)=O)O1 OKHHGHGGPDJQHR-YMOPUZKJSA-L 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- -1 first Substances 0.000 description 2
- 210000004211 gastric acid Anatomy 0.000 description 2
- 210000001035 gastrointestinal tract Anatomy 0.000 description 2
- 235000021021 grapes Nutrition 0.000 description 2
- 238000003306 harvesting Methods 0.000 description 2
- 235000010408 potassium alginate Nutrition 0.000 description 2
- 239000000737 potassium alginate Substances 0.000 description 2
- MZYRDLHIWXQJCQ-YZOKENDUSA-L potassium alginate Chemical compound [K+].[K+].O1[C@@H](C([O-])=O)[C@@H](OC)[C@H](O)[C@H](O)[C@@H]1O[C@@H]1[C@@H](C([O-])=O)O[C@@H](O)[C@@H](O)[C@H]1O MZYRDLHIWXQJCQ-YZOKENDUSA-L 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
- 229940032147 starch Drugs 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- 235000014101 wine Nutrition 0.000 description 2
- CYDQOEWLBCCFJZ-UHFFFAOYSA-N 4-(4-fluorophenyl)oxane-4-carboxylic acid Chemical compound C=1C=C(F)C=CC=1C1(C(=O)O)CCOCC1 CYDQOEWLBCCFJZ-UHFFFAOYSA-N 0.000 description 1
- 241000512259 Ascophyllum nodosum Species 0.000 description 1
- 241001474374 Blennius Species 0.000 description 1
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical class [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 1
- 241000282472 Canis lupus familiaris Species 0.000 description 1
- 241001454694 Clupeiformes Species 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 239000004809 Teflon Substances 0.000 description 1
- 229920006362 Teflon® Polymers 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 235000019513 anchovy Nutrition 0.000 description 1
- 229940069428 antacid Drugs 0.000 description 1
- 239000003159 antacid agent Substances 0.000 description 1
- 230000001458 anti-acid effect Effects 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000019987 cider Nutrition 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 229940097362 cyclodextrins Drugs 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 210000002249 digestive system Anatomy 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 229940093915 gynecological organic acid Drugs 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 210000002429 large intestine Anatomy 0.000 description 1
- 239000010985 leather Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 150000003109 potassium Chemical class 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 235000015598 salt intake Nutrition 0.000 description 1
- 210000000813 small intestine Anatomy 0.000 description 1
- 239000001540 sodium lactate Substances 0.000 description 1
- 229940005581 sodium lactate Drugs 0.000 description 1
- 235000011088 sodium lactate Nutrition 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 210000002784 stomach Anatomy 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/60—Edible seaweed
-
- 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
-
- 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
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/20—Agglomerating; Granulating; Tabletting
-
- 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
- A23V2250/50—Polysaccharides, gums
- A23V2250/502—Gums
- A23V2250/5026—Alginate
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Dispersion Chemistry (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
본 발명은 a) 알긴산 나트륨 0.5 내지 5 g을 물과 섞어 알긴산 나트륨 용액을 제조하는 단계; b) 젖산칼슘 1 g 내지 6 g을 물과 섞어 젖산칼슘 용액을 제조하는 단계; c) 상기 알긴산 나트륨 용액을 젖산칼슘 용액에 한 방울씩 떨어뜨리는 단계; 및 d) 알긴산 나트륨 및 젖산칼슘이 반응하여 생성된 펄을 20분 내지 40분동안 경화시킨 후 건져내는 단계;를 포함하는 알긴산 펄의 제조방법 및 이로 제조된 알긴산 펄에 관한 것으로, 본 발명의 제조방법에 따르면, 이로 제조된 알긴산 펄은 그 모양과 식감이 최적으로 형성되며, 또한 알긴산 나트륨 및 젖산칼슘 외에 다양한 첨가물들을 더 함유할 수 있어, 기호도가 우수한 펄을 만들 수 있다.The present invention comprises the steps of: a) preparing a sodium alginate solution by mixing 0.5 to 5 g of sodium alginate with water; b) mixing 1 g to 6 g of calcium lactate with water to prepare a calcium lactate solution; c) dropping the sodium alginate solution dropwise into the calcium lactate solution; And d) curing a pearl produced by the reaction of sodium alginate and calcium lactate for 20 to 40 minutes and then scooping it out. The method relates to a method for preparing pearl alginate and the pearl alginate prepared therefrom. According to the method, the pearl alginate prepared therein is optimally formed in its shape and texture, and may further contain various additives in addition to sodium alginate and calcium lactate, thereby making pearls having high preference.
Description
본 발명은 알긴산 펄의 제조방법 및 상기 제조방법으로 제조된 알긴산 펄에 관한 것이다.The present invention relates to a method for preparing pearl alginate and to pearl alginate prepared by the method.
2015년 10월 31일자 동아경제에서는 중국산 타피오카 펄의 문제점을 다루면서 일반 타피오카 펄을 제조할 때 넣는 열대식물 카사바 뿌리와는 달리 중국의 몇몇 판매점에서는 낡은 타이어와 신발 가죽을 이용하여 타피오카 펄과 비슷한 식감을 내어 소비자들에게 피해를 입혔다고 보도했다. 한국에서 또한 버블티 펄 제조 시 이러한 식용으로 이용할 수 없는 재료를 이용하여 타피오카 펄을 제조할 위험성으로부터 안전하지 못한 바, 타피오카 펄을 대체할 수 있는 새로운 펄의 제조기술 개발이 필요하다.In contrast to the tropical plant cassava roots used by the Dong-A economy on October 31, 2015 to deal with the problems of Chinese tapioca pearls, and to produce regular tapioca pearls, some stores in China use old tires and shoe leather to resemble tapioca pearls. Reported damages to consumers. In Korea, it is also insecure from the dangers of producing tapioca pearls using these non-edible materials in the manufacture of bubble tea pearls. Therefore, there is a need to develop a new pearl manufacturing technology that can replace tapioca pearls.
한편, 알긴산은 분자식 (C6H8O6)n 로 다시마 등의 해초류에 많이 들어있다. 형태는 섬유질, 과립 분말로서 보통은 '알긴산칼륨'이나 '알긴산칼슘' 등의 형태로 존재하는데, 알긴산 칼륨이 위에 들어가면 위산과 반응해 칼륨이 떨어져나가 체내에 흡수되어 혈압강하 작용을 하여 고혈압을 예방하고, 분리된 알긴산은 소화관에서 보호막을 형성하여 위산에 의한 소화관 및 소화벽의 손상을 막는 역할을 하기에 제산제와 병용하여 쓰이기도 한다. 소장과 대장으로 넘어간 나머지 알긴산은 장 내의 나트륨과 결합하여 '알긴산 나트륨'의 형태로 배출되어 소금 과다섭취로 인한 부작용도 함께 예방한다. 알긴산칼슘에서 분리된 칼슘의 경우 멸치나 우유에든 동물성 칼슘보다 소화흡수율이 높아서 중연의 골다공증 예방에 효과적일 수 있다.On the other hand, alginic acid is a molecular formula (C 6 H 8 O 6 ) n in a lot of seaweeds such as kelp. It is in the form of fibrous, granular powder, usually in the form of potassium alginate or calcium alginate. When potassium alginate enters the stomach, it reacts with gastric acid, causing potassium to fall off and be absorbed into the body to prevent hypertension. In addition, the separated alginic acid forms a protective film in the digestive tract and serves to prevent damage to the digestive tract and digestive wall by gastric acid, so it may be used in combination with an antacid. The remaining alginic acid, which has passed into the small intestine and large intestine, is combined with sodium in the intestine to be released in the form of 'sodium alginate' to prevent side effects due to excessive salt intake. Calcium separated from calcium alginate may be effective in preventing osteoporosis of the middle age due to its higher digestion and absorption rate than that of animal calcium in anchovy or milk.
소화기관의 보호와 나트륨의 과다 섭취로 인한 부작용의 완화에 이용될 수 있는 알긴산을 이용하여 근래에 들어서 유행하는 버블티의 펄을 제조하여 성인병 예방과 중년의 골다공증 예방을 위한 기능성 버블티용 펄의 개발을 위하여 본 연구를 계획하게 되었다. 여러 가지 식감을 가지는 펄을 제조하여 다양한 연령대의 기호에 맞는 버블티 펄을 제조하고자 하였다.The use of alginic acid, which can be used to protect the digestive system and alleviate side effects caused by excessive intake of sodium, has produced a bubble tea pearl that has become popular in recent years to develop a functional bubble tea pearl for preventing adult diseases and osteoporosis in the middle age. This study was planned. By preparing pearls with various textures, we tried to produce bubble tea pearls for various ages.
본 발명의 목적은 공정이 간단하여 대량 생산이 쉽고, 좋은 식감을 갖는 우수한 품질의 펄의 제조방법을 제공하는 것이다.It is an object of the present invention to provide a method for producing pearl of good quality with a simple process, easy mass production, and good texture.
본 발명의 다른 목적은 좋은 식감을 갖는 우수한 품질의 펄을 제공하는 것이다.Another object of the present invention is to provide a pearl of good quality with a good texture.
상기 목적을 달성하기 위하여, 본 발명은 a) 알긴산 나트륨 0.5 내지 5 g을 물과 섞어 알긴산 나트륨 용액을 제조하는 단계; b) 젖산칼슘 1 g 내지 6 g을 물과 섞어 젖산칼슘 용액을 제조하는 단계; c) 상기 알긴산 나트륨 용액을 젖산칼슘 용액에 한 방울씩 떨어뜨리는 단계; 및 d) 알긴산 나트륨 및 젖산칼슘이 반응하여 생성된 펄을 20분 내지 40분동안 경화시킨 후 건져내는 단계;를 포함하는 알긴산 펄의 제조방법을 제공한다.In order to achieve the above object, the present invention comprises the steps of: a) preparing a sodium alginate solution by mixing 0.5 to 5 g of sodium alginate with water; b) mixing 1 g to 6 g of calcium lactate with water to prepare a calcium lactate solution; c) dropping the sodium alginate solution dropwise into the calcium lactate solution; And d) curing the pearl produced by the reaction of sodium alginate and calcium lactate for 20 to 40 minutes, and then harvesting the pearl.
상기 다른 목적을 달성하기 위하여, 본 발명은 상기 제조방법으로 제조된 알긴산 펄을 제공한다.In order to achieve the above another object, the present invention provides a pearl alginate prepared by the above production method.
본 발명은 알긴산 펄의 제조방법 및 이로 제조된 알긴산 펄에 관한 것으로, 제조 과정이 간단하여 대량 생산이 쉬워 제조비용 내지 시간을 현저히 저감할 수 있으며, 또한, 알긴산 외에 여러 가지 첨가물을 첨가할 수 있어 다양한 기호를 만족시키고 우수한 식감 및 품질을 갖는 펄을 제작할 수 있다.The present invention relates to a method for preparing pearl alginate and to pearl alginate prepared therefrom, and the manufacturing process is simple, so that mass production is easy, and the manufacturing cost and time can be significantly reduced, and various additives other than alginic acid can be added. It is possible to produce pearls that satisfy various tastes and have excellent texture and quality.
도 1은 본 발명에 따른 알긴산 펄의 제조방법을 확립하기 위하여 각 과정들을 모식적으로 나타낸 것이다.
도 2는 알긴산 펄 제조시 젖산칼슘의 농도를 결정하는 실험 방법을 나타낸 것이다; (a): 젖산칼슘을 물과 섞어 교반시키는 과정, (b): 알긴산 나트륨을 물에 녹여 교반시킨 후의 모습, (c): 알긴산 나트륨과 젖산칼슘을 반응시켜 제조한 알긴산 펄의 모습.
도 3은 펄 제조시 알긴산 나트륨과 젖산칼슘의 최적 농도를 결정하기 위하여 각 농도 별로 제조한 펄들을 나타낸 것이다; (a) : 젖산칼슘 1 g에 알긴산 나트륨 1, 2, 3, 4, 5 g을 반응시키는 과정을 2회 반복하여 생성된 펄, (b): 젖산칼슘 2 g에 알긴산 나트륨 1, 2, 3, 4, 5 g을 반응시키는 과정을 2회 반복하여 생성된 펄, (c): 젖산칼슘 3 g에 알긴산 나트륨 1, 2, 3, 4, 5 g을 반응시키는 과정을 2회 반복하여 생성된 펄, (d): 젖산칼슘 4 g에 알긴산 나트륨 1, 2, 3, 4, 5 g을 반응시키는 과정을 2회 반복하여 생성된 펄, (e): 젖산칼슘 5 g에 알긴산 나트륨 1, 2, 3, 4, 5 g을 반응시키는 과정을 2회 반복하여 생성된 펄, (f): 젖산칼슘 6 g에 알긴산 나트륨 1, 2, 3, 4, 5 g을 반응시키는 과정을 2회 반복하여 생성된 펄).
도 4는 젖산칼슘에 알긴산 나트륨을 반응시킨 후 1시간 동안 5분 간격으로 건져낸 알긴산 펄을 나타낸 것이다.
도 5는 본 발명에 따른 제조방법으로 제조한 알긴산 펄의 붕해 특성을 확인한 결과이다; (a): 젖산칼슘 용액에서 생성된 알긴산 펄을 10분 간격으로 건져낸 모습, (b): 가열 후 알긴산 펄의 모습.
도 6은 가수분해한 알긴산을 이용하여 펄을 제조한 결과를 나타낸 것이다.
도 7은 알긴산 나트륨과 다양한 농도의 사이클로 덱스트린을 섞어 젖산칼슘과 반응시켜 생성된 알긴산 펄을 나타낸 것이다.
도 8은 알긴산 나트륨 2 g 및 젖산칼슘 6 g과 찹쌀가루, 고구마전분 또는 옥수수전분을 2 g 반응시켜 얻은 알긴산 펄을 나타낸 것이다.
도 9는 알긴산 나트륨 및 젖산칼슘과 찹쌀가루, 고구마전분, 옥수수전분을 반응시켜 얻은 알긴산 펄 및 이의 특성을 나타낸 것이다; (a): 알긴산 나트륨 2 g, 젖산칼슘 6 g 및 각 전분 4 g을 섞어 제조한 알긴산 펄, (b): 찹쌀가루, 고구마전분, 옥수수전분을 각각 4 g씩 이용하여 제조한 알긴산 펄들을 물에 넣고 가열한 뒤 칼로 잘라낸 단면 모습.
도 10은 알긴산 나트륨 용액, 젖산칼슘 및 옥수수전분을 이용하여 제조한 알긴산 펄을 터뜨린 모습을 나타낸 것이다.
도 11은 알긴산 나트륨, 젖산칼슘, 전분 외에 아스코르브산을 첨가하여 제조한 알긴산 펄의 8시간 방치 후의 상태를 확인한 결과이다; (a): 각 전분 종류에 따른 알긴산 펄들을 8시간 이상 보관한 후의 모습, (b): 각 전분 종류에 따른 알긴산 펄들을 랩으로 밀봉한 모습.
도 12는 알긴산 나트륨, 젖산칼슘, 전분 외에 과일즙을 더 첨가하여 제조한 알긴산 펄의 모습 및 특성을 확인한 결과이다; (a): 포도 주스, 오렌지 주스, 사과주스를 넣어 제조한 알긴산 펄의 모습, (b): 포도 주스, 오렌지 주스, 사과 주스를 넣어 제조한 알긴산 펄을 가열한 후의 단면.Figure 1 schematically shows each process in order to establish a method for producing pearl alginate according to the present invention.
Figure 2 shows an experimental method for determining the concentration of calcium lactate when preparing pearl alginate; (a): mixing and stirring calcium lactate with water, (b): after dissolving and stirring sodium alginate in water, (c): appearance of pearl alginate prepared by reacting sodium alginate and calcium lactate.
Figure 3 shows the pearls prepared for each concentration in order to determine the optimal concentration of sodium alginate and calcium lactate in the production of pearl; (a): Pearl produced by repeating the reaction of 1 g, 2, 3, 4, and 5 g of sodium alginate to 1 g of calcium lactate, (b): 1, 2, 3 of sodium alginate to 2 g of calcium lactate , Pearl produced by repeating the reaction of 4, 5 g twice, (c): 2 times of the reaction of 1, 2, 3, 4, 5 g of sodium alginate to 3 g of calcium lactate Pearl, (d): Pearl produced by repeating the process of reacting sodium alginate 1, 2, 3, 4, 5 g with 4 g of calcium lactate, (e): sodium alginate 1, 2 with 5 g of calcium lactate , Pearl generated by repeating the reaction of 3, 4, 5 g twice; (f): repeating the reaction of 1, 2, 3, 4, 5 g of sodium alginate to 6 g of calcium lactate Generated perl).
Figure 4 shows the pearl alginate extracted at intervals of 5 minutes for 1 hour after sodium alginate reacted with calcium lactate.
5 is a result of confirming the disintegration characteristics of pearl alginate prepared by the production method according to the present invention; (a): The appearance of the pearl alginate produced in the calcium lactate solution every 10 minutes, (b): The appearance of pearl alginate after heating.
6 shows the result of preparing pearl using hydrolyzed alginic acid.
Figure 7 shows the pearl alginate produced by mixing sodium alginate and cyclodextrin at various concentrations and reacting with calcium lactate.
8 shows pearl alginate obtained by reacting 2 g of sodium alginate and 6 g of calcium lactate with 2 g of glutinous rice flour, sweet potato starch or corn starch.
9 shows pearl alginate obtained by reacting sodium alginate and calcium lactate with glutinous rice flour, sweet potato starch, and corn starch, and their properties; (a): Pearl alginate prepared by mixing 2 g of sodium alginate, 6 g of calcium lactate and 4 g of starch, (b): Alginate pearls prepared using 4 g of glutinous rice flour, sweet potato starch and corn starch, respectively Cross section cut with knife after heating in
Figure 10 shows the appearance of popping pearl alginate prepared using sodium alginate solution, calcium lactate and corn starch.
11 is a result of checking the state after 8 hours of pearl alginate prepared by adding ascorbic acid in addition to sodium alginate, calcium lactate, starch; (a): Alginate pearls stored for 8 hours or more for each starch type. (b): Alginate pearls for each starch type sealed with a wrap.
12 is a result of confirming the appearance and characteristics of pearl alginate prepared by adding more fruit juice in addition to sodium alginate, calcium lactate, starch; (a): Pearl alginate pearl made with grape juice, orange juice, and apple juice, (b): Cross section after heating the alginate pearl made with grape juice, orange juice, and apple juice.
이하, 본 발명을 보다 상세히 설명한다.Hereinafter, the present invention will be described in more detail.
본 발명은 a) 알긴산 나트륨 0.5 내지 5 g을 물과 섞어 알긴산 나트륨 용액을 제조하는 단계; b) 젖산칼슘 1 g 내지 6 g을 물과 섞어 젖산칼슘 용액을 제조하는 단계; c) 상기 알긴산 나트륨 용액을 젖산칼슘 용액에 한 방울씩 떨어뜨리는 단계; 및 d) 알긴산 나트륨 및 젖산칼슘이 반응하여 생성된 펄을 20분 내지 40분동안 경화시킨 후 건져내는 단계;를 포함하는 알긴산 펄의 제조방법을 제공한다.The present invention comprises the steps of: a) preparing a sodium alginate solution by mixing 0.5 to 5 g of sodium alginate with water; b) mixing 1 g to 6 g of calcium lactate with water to prepare a calcium lactate solution; c) dropping the sodium alginate solution dropwise into the calcium lactate solution; And d) curing the pearl produced by the reaction of sodium alginate and calcium lactate for 20 to 40 minutes, and then harvesting the pearl.
이때, 상기 단계 a)에서 알긴산 나트륨 용액은 알긴산 나트륨 2 g이 물과 섞인 것일 수 있고, 또한, 상기 단계 b)에서 젖산칼슘 용액은 젖산칼슘 6 g이 물과 섞인 것일 수 있는 바, 본 발명의 일 실시예에서 이러한 함량으로 알긴산 나트륨과 젖산칼슘이 반응하여 제조된 펄이 가장 단단하고 모양 또한 일정한 것을 확인하였으므로 가장 바람직하다.At this time, the sodium alginate solution in step a) may be a mixture of sodium alginate and 2 g of water, and, in step b), the calcium lactate solution may be mixed with 6 g of calcium lactate, the present invention In one embodiment, it is most preferable that the pearl prepared by the reaction of sodium alginate and calcium lactate in this content is the hardest and uniform in shape.
바람직하게는, 상기 단계 d)에서 펄은 30분동안 경화되는 과정을 거칠 수 있는 바, 상기 시간동안 경화 과정을 거침으로서 적절히 탄력적이면서 단단한 펄을 얻을 수 있다.Preferably, in step d), the pearl may be cured for 30 minutes, so that the pearl may be adequately elastic and hard by being cured during the time.
또한, 상기 단계 a)에서 상기 물은 찹쌀가루, 고구마전분 및 옥수수전분으로 이루어진 군에서 선택되는 어느 하나의 전분 가루를 포함하고 있을 수 있는 바, 본 발명에 따른 알긴산 펄은 알긴산 나트륨 및 젖산칼슘 외에 상기와 같은 전분을 더 추가로 포함하여 펄의 탄성을 향상시킬 수 있으나, 타피오카 외의 전분이라면 이에 제한되지는 않는다.In addition, the water in step a) may include any one starch powder selected from the group consisting of glutinous rice flour, sweet potato starch and corn starch, pearl alginate according to the present invention is in addition to sodium alginate and calcium lactate It may further include such starch to improve the elasticity of the pearl, but is not limited to starch other than tapioca.
상기 단계 a)에서 상기 물은 아스코르브산, 또는 포도 주스, 오렌지 주스 및 사과 주스로 이루어진 군에서 선택되는 하나의 과일즙을 포함하고 있을 수 있는 바, 상기와 같이 생체에서 항산화 활성을 나타내는 아스코르브산 또는 식감을 향상시키는 포도 주스, 오렌지 주스, 사과 주스와 같은 과일즙을 포함함으로써 다양한 기호도를 만족시킬 수 있으나, 기호도를 향상시킬 수 있는 과일즙이면 이에 제한되지는 않는다.In step a), the water may include ascorbic acid or one fruit juice selected from the group consisting of grape juice, orange juice and apple juice, ascorbic acid showing antioxidant activity in a living body as described above, or Fruit juice, such as grape juice, orange juice, apple juice to improve the texture can be satisfied by a variety of preferences, but is not limited to fruit juices that can improve the preference.
더불어, 본 발명은 상기 제조방법에 따라 제조된 알긴산 펄을 제공한다. 본 발명에 따른 알긴산 펄은 타피오카를 이용하지 않고, 알긴산 나트륨과 젖산칼슘의 반응을 이용하여 제조된 것으로서, 제조가 용이하고 비용 또한 절감할 수 있으면서도 맛과 식감, 모양이 우수하다.In addition, the present invention provides pearl alginate prepared according to the above production method. Pearl alginate according to the present invention is prepared by using a reaction of sodium alginate and calcium lactate, without using tapioca, it is easy to manufacture and can reduce costs, but also excellent in taste, texture and shape.
이하, 본 발명의 이해를 돕기 위하여 실시예를 들어 상세하게 설명하기로 한다. 다만 하기의 실시예는 당업계에서 평균적인 지식을 가진 자에게 본 발명을 보다 완전하게 설명하기 위해 제공되는 것이며 본 발명의 내용을 예시하는 것일 뿐이므로 본 발명의 범위가 하기 실시예에 한정되는 것은 아니다.Hereinafter, examples will be described in detail to help understand the present invention. However, the following examples are provided to more fully explain the present invention to those skilled in the art, and the scope of the present invention is not limited to the following examples, only to illustrate the contents of the present invention. no.
<준비예 1> 알긴산 펄 제작에 필요한 알긴산 압출기구의 제작Preparation Example 1 Preparation of Alginate Extrusion Apparatus for Alginate Pearl Preparation
도 1에 개시된 바와 같은 순서대로 알긴산을 이용한 버블티 펄을 제조하였다. 먼저 제조될 펄의 크기를 조절할 수 있도록 100 mL 주사기에 내경x외경이 4mm×6mm, 6mm×8mm, 8mm×10mm, 10mm×12mm인 테플론 관을 10cm 단위로 잘라 끼워넣었다. 그러나 알긴산 나트륨 용액을 주사기에 넣어 펄을 제조할 때, 구경이 너무 크면 알긴산 용액이 흐르는 문제가 발생하므로, 내경이 4 mm인 관을 주사기 입구에 끼우고, 내경 6 mm인 관을 내경 4 mm인 관에 연결하여 사용하였다.Bubble tea pearls using alginic acid were prepared in the order as described in FIG. 1. In order to control the size of the pearl to be prepared, a Teflon tube having an inner diameter x outer diameter of 4 mm x 6 mm, 6 mm x 8 mm, 8 mm x 10 mm, and 10 mm x 12 mm was cut into 10 mL units in a 100 mL syringe. However, when preparing pearl by inserting sodium alginate solution into the syringe, if the diameter is too large, the alginic acid solution will flow, so insert a 4 mm inner tube into the syringe inlet and a 6 mm inner tube with a 4 mm inner diameter. Used to connect to the pipe.
<실시예 1> 펄 제조의 최적의 젖산칼슘의 농도 결정Example 1 Determination of Optimal Calcium Lactate Concentration in Pearl Preparation
도 2에 개시된 바와 같이, 먼저 전자저울로 알긴산 나트륨 1g을 측정한 후, 물 100 mL를 비커에 부은 뒤 섞어 가열교반기에서 교반시켜 녹였다(도 2(b)). 이후 전자저울로 측정한 젖산칼슘 1 g을 물 100 mL를 비커에 부은 뒤 섞어 가열교반기에서 교반시켜 녹였다(도 2(a)). 젖산칼슘 2 g, 3 g, 4 g, 5 g도, 상기와 같은 방법으로 각각 물에 녹여 사용하였다. 상기에서 녹인 알긴산 나트륨 용액을 스포이트를 사용해 서로 다른 농도의 젖산칼슘을 녹인 5개의 용액에 각각 몇 방울씩 떨어뜨렸다(도 2(c)). 이후, 젖산칼슘 용액들에 알긴산 펄이 생기는 것을 관찰하여 젖산칼슘의 농도에 따른 알긴산 펄의 차이를 비교하였다.As shown in FIG. 2, first, 1 g of sodium alginate was measured by an electronic balance, and then 100 mL of water was poured into a beaker, mixed, and dissolved by stirring in a heating stirrer (FIG. 2 (b)). Thereafter, 1 g of calcium lactate measured by an electronic balance was poured into a beaker, 100 mL of water, mixed, and dissolved by stirring in a heating stirrer (FIG. 2 (a)). 2 g, 3 g, 4 g, and 5 g of calcium lactate were also dissolved in water in the same manner as above. The solution of sodium alginate dissolved in the above was dropped onto the five solutions in which calcium lactate was dissolved at different concentrations using droppers (Fig. 2 (c)). Thereafter, pearl alginate was observed in the calcium lactate solutions, and the difference in the pearl alginate according to the concentration of calcium lactate was compared.
그 결과, 젖산칼슘을 1 g 녹인 용액에 알긴산 나트륨을 1 g 녹인 용액을 떨어뜨려 약숟가락으로 알긴산 펄을 건져내 손으로 만져 보았을 때 다른 용액들보다 알긴산 펄의 상태가 더 투명하였고, 강도가 가장 약했다. 젖산칼슘을 2 g, 3 g, 4 g, 5 g 녹인 용액 순서대로 알긴산 펄이 점점 연한 갈색을 띠며 선명해졌고, 강도도 점점 강해져 젖산칼슘을 5 g 녹인 용액에 알긴산 나트륨 용액을 떨어뜨렸을 때는 용액 5개 중 색이 가장 선명하고 손으로 눌러보았을 때 잘 터지지 않았다.As a result, when the solution of 1 g of sodium lactate was dropped into a solution of 1 g of calcium lactate, the pearl of alginate was more transparent and the strength was the weakest than the other solutions. . Pearls of alginate became light brown and clear in the order of the solution of 2 g, 3 g, 4 g, and 5 g of calcium lactate, and the strength increased so that when the sodium alginate solution was dropped into a solution of 5 g of calcium lactate, solution 5 The color was the clearest of the dogs and did not burst well when pressed by hand.
<실시예 2> 펄 제조 시 최적의 알긴산의 농도 결정Example 2 Determination of Optimal Alginate Concentration in Pearl Preparation
이후, 최적의 알긴산 농도를 결정하기 위해, 알긴산 농도가 높을수록 점성이 강하다는 점을 고려하여 녹이기 쉽도록 각각 0.5 g 차이를 두어 실험을 진행하였다. 전자저울에서 알긴산 나트륨 0.5 g을 측정한 후, 물 100 mL를 비커에 부은 뒤 상기 알긴산 나트륨을 섞어 가열교반기에서 교반시키며 녹였다. 알긴산 나트륨 1 g, 1.5 g, 2 g, 2.5 g도 상기와 같은 방법으로 각각 물에 녹였다. 다음으로, 젖산칼슘 5 g을 전자저울로 측정한 뒤 물 100 mL를 비커에 부은 후 상기 젖산칼슘과 섞어 가열교반기에서 교반시켜 녹였다. 이렇게 녹인 젖산칼슘을 20 mL씩 5개의 비커로 따로 나누어 주었다. 이후, 상기에서 녹인 서로 다른 농도의 5종의 알긴산 나트륨 용액들을 5종의 젖산칼슘 용액에 각각 스포이트로 몇 방울씩 떨어뜨린 뒤, 젖산칼슘 용액들에 생기는 알긴산 펄을 서로 비교하고 관찰하였다.Then, in order to determine the optimal alginic acid concentration, the experiment was carried out with a difference of 0.5 g each so that the higher the alginic acid concentration is easier to dissolve in consideration of the stronger viscosity. After measuring 0.5 g of sodium alginate in an electronic balance, 100 mL of water was poured into a beaker and the sodium alginate was mixed and dissolved by stirring in a heating stirrer. 1 g, 1.5 g, 2 g and 2.5 g of sodium alginate were also dissolved in water in the same manner as described above. Next, 5 g of calcium lactate was measured with an electronic balance, and 100 mL of water was poured into a beaker, mixed with the calcium lactate, and stirred by a stirring in a heating stirrer to dissolve. The dissolved calcium lactate was divided into 5 beakers of 20 mL each. Subsequently, five sodium alginate solutions of different concentrations dissolved above were dropped into the five calcium lactate solutions with a drop of each drop, and then pearl alginates generated in the calcium lactate solutions were compared and observed.
그 결과, 알긴산 나트륨을 1.5 g 녹인 용액을 젖산칼슘 용액에 떨어뜨려 생성된 알긴산 펄을 손으로 만져 보았을 때 알긴산 펄의 강도가 5개의 다른 용액 중 가장 단단하였고 선명하였으며 모양이 둥근 모양으로 변형이 없었다. 알긴산 나트륨을 0.5 g, 1 g 녹인 용액들을 젖산칼슘 용액에 떨어뜨렸을 때는 알긴산 펄의 강도가 약하여 손으로 눌렀을 때 쉽게 터졌다. 알긴산 나트륨을 2 g, 2.5 g 녹인 용액들을 젖산칼슘 용액에 스포이트로 떨어뜨렸을 때, 색깔은 진하였지만 점성 때문에 둥근 모양이 나오지 않고 형태가 일정하지 않았다.As a result, when the solution of 1.5 g of sodium alginate was dropped into the calcium lactate solution, the strength of the pearl alginate was the hardest, clearest, and round in shape. . When the solution of 0.5 g and 1 g of sodium alginate was dropped into the calcium lactate solution, the strength of the pearl alginate was weak. When the solution of 2 g and 2.5 g of sodium alginate was dropped into the calcium lactate solution, the color was dark, but due to the viscosity, the round shape did not come out and the shape was not uniform.
<실시예 3> 펄 제조 시 최적의 알긴산 나트륨과 젖산칼슘의 농도 결정Example 3 Determination of Optimal Sodium Alginate and Calcium Lactate in Pearl Production
전자저울로 알긴산 나트륨 1 g을 측정한 뒤, 물 100 mL를 비커에 부은 후 상기 알긴산 나트륨 1 g과 섞어 가열교반기에서 녹였다. 알긴산 나트륨 2 g, 3 g, 4 g, 5 g도 상기와 같은 방법으로 각각 물에 녹여 준비하였다. 이후, 젖산칼슘 1 g을 전자저울로 측정하고, 물 100 mL를 비커에 부은 후 상기 젖산칼슘과 섞어 가열교반기에서 교반시켜 녹였다. 젖산칼슘 2 g, 3 g, 4 g, 5 g, 6 g도 상기와 같은 방법으로 각각 물에 녹여 준비하였다. 이렇게 녹인 알긴산 나트륨 용액 5가지를 스포이트로 6개의 젖산칼슘 용액에 몇 방울씩 떨어뜨렸다. 이 과정을 2번 반복하여 두 실험의 결과를 종합해 가장 탄력성이 강한 알긴산 펄을 만들기 위한 최적의 비율을 구하였다.After measuring 1 g of sodium alginate with an electronic balance, 100 mL of water was poured into a beaker, mixed with 1 g of the sodium alginate, and dissolved in a heating stirrer. Sodium alginate 2g, 3g, 4g, 5g was also prepared by dissolving in water in the same manner as described above. Thereafter, 1 g of calcium lactate was measured with an electronic balance, and 100 mL of water was poured into a beaker, mixed with the calcium lactate, and stirred in a heating stirrer to dissolve. 2 g, 3 g, 4 g, 5 g, and 6 g of calcium lactate were also prepared by dissolving in water in the same manner as described above. Five of these dissolved alginate solutions were dropped dropwise into six calcium lactate solutions with a dropper. This process was repeated twice to synthesize the results of the two experiments to find the optimum ratio for making the most resilient alginate pearl.
그 결과, 도 3(a) 내지 도 3(f)에 개시된 바와 같이, 총 30개의 조합이 나타났고, 60개의 펄을 제조하였다. 구체적으로, 젖산칼슘을 6 g 녹인 용액에 알긴산 나트륨을 2 g 녹여 만든 용액을 떨어뜨려 약숟가락으로 건져내 손으로 만져 보았을 때 알긴산 펄이 가장 단단하고 모양이 일정하였다. 또 젖산칼슘의 농도가 진할수록 알긴산 펄이 단단해지고 알긴산 나트륨의 농도가 낮아질수록 알긴산 펄의 모양이 일정하였으며 알긴산 나트륨 농도가 높을수록 알긴산 펄이 선명해졌고 색깔이 진해졌다. As a result, as shown in Figs. 3 (a) to 3 (f), a total of 30 combinations appeared and 60 pearls were prepared. Specifically, in the solution of 6 g of calcium lactate, a solution of 2 g of sodium alginate was dropped and handed out with a medicine spoon, and the alginate pearl was the hardest and the shape was constant. The higher the concentration of calcium lactate, the harder the alginate was, and the lower the concentration of sodium alginate was, the more consistent the shape of the pearl alginate was, and the higher the concentration of sodium alginate became, the more clear and darker the color of the alginate was.
따라서 상기와 같은 결과를 토대로, 이후 실험에서는 알긴산 나트륨 2 g을 100 mL 물에 녹인 용액과 젖산칼슘 6 g을 100 mL 물에 녹인 용액을 이용하여 실험을 진행하기로 하였다.Therefore, based on the results as described above, the experiment was to use a solution of dissolving 2 g of sodium alginate in 100 mL water and a solution of 6 g of calcium lactate in 100 mL water.
<실시예 4> 펄 제조 시 최적의 경화시간 결정Example 4 Determination of Optimum Curing Time in Pearl Production
먼저 전자저울로 알긴산 나트륨 2 g을 측정하여 물 100 mL에 상기 알긴산 나트륨을 섞어 가열교반기로 녹였다. 또한 전자저울로 젖산칼슘 6 g을 측정하여 물 100 mL에 상기 젖산칼슘을 섞어 가열교반기로 녹였다. 이후, 알긴산 나트륨 용액을 스포이트로 젖산칼슘 용액에 30 방울정도 떨어뜨린 뒤 5분부터 시작해 1시간까지 5분 간격으로 젖산칼슘 용액에서 알긴산 펄을 건져냈고, 건져낸 알긴산 펄을 증류수로 세척하였다. 이렇게 시간별로 젖산칼슘 용액에서 건져낸 알긴산 펄의 강도를 비교하였다.First, 2 g of sodium alginate was measured with an electronic balance, and the sodium alginate was mixed with 100 mL of water and dissolved in a heating stirrer. In addition, 6 g of calcium lactate was measured with an electronic balance, and the calcium lactate was mixed with 100 mL of water and dissolved with a heating stirrer. Thereafter, the sodium alginate solution was dropped into the calcium lactate solution by dropping about 30 drops, and then, the pearl alginate was extracted from the calcium lactate solution at 5 minute intervals starting from 5 minutes to 1 hour, and the extracted alginate pearl was washed with distilled water. Thus, the strength of the alginate pearls obtained from the calcium lactate solution was compared.
그 결과, 도 4에 나타난 바와 같이, 총 12개의 펄을 제조하였으며, 이들을 비교하였을 때, 젖산칼슘에 오래 넣어둔 알긴산 펄일수록 색깔이 하얗게 변하였고, 30분 동안 젖산칼슘 용액에 있었던 알긴산 펄은 탄력성이 가장 뛰어났으며, 30분 이상으로 넘어가더라도 단단함의 정도가 증가하지 않았다.As a result, as shown in FIG. 4, a total of 12 pearls were prepared, and when compared, the alginate pearls left in calcium lactate longer turned white, and the alginate pearls in the calcium lactate solution for 30 minutes were elastic. This was the best, and going beyond 30 minutes did not increase the level of rigidity.
<실시예 5> 제조된 알긴산 펄의 붕해 특성Example 5 Disintegration Characteristics of Prepared Pearls of Alginate
전자저울에 알긴산 나트륨 2 g을 측정한 뒤, 물 100 mL를 비커에 붓고 알긴산 나트륨 2 g과 섞어 가열교반기에서 교반시켜 녹였다. 또한 젖산칼슘 6 g을 전자저울로 측정한 뒤, 물 100 mL를 비커에 부은 후 상기 젖산칼슘과 섞어 가열교반기에서 교반시켜 녹였다. 이후, 알긴산 나트륨 용액을 상기 준비예 1에서 준비한, 구경을 적절히 조절한 주사기로 빨아들여 젖산칼슘 용액에 여러 방울 떨어뜨렸고, 젖산칼슘 용액에 생성된 알긴산 펄들을 10분 간격으로 건져내어 물에 넣고 약 2시간 동안 가열하였다. 그리고 이렇게 가열한 후 알긴산 펄과 가열 전의 알긴산 펄을 비교해보았다.After measuring 2 g of sodium alginate in an electronic balance, 100 mL of water was poured into a beaker, mixed with 2 g of sodium alginate, and stirred in a heating stirrer to dissolve. In addition, 6 g of calcium lactate was measured with an electronic balance, and 100 mL of water was poured into a beaker, mixed with the calcium lactate, and stirred in a stirrer to dissolve. Thereafter, the sodium alginate solution, which was prepared in Preparation Example 1, was sucked into the appropriately adjusted syringe and dropped into the calcium lactate solution, and the alginate pearls produced in the calcium lactate solution were taken out at intervals of 10 minutes and placed in water. Heated for about 2 hours. And after heating like this, the alginate was compared with the pearl alginate before heating.
그 결과, 도 5(a)에 개시된 바와 같이, 10분 간격으로 건져낸 펄은 총 6개를 제조하였으며, 젖산칼슘 용액에 담근 시간이 많을수록 펄들이 단단해졌지만 50분과 60분 동안 젖산칼슘 용액에 담근 펄들의 강도는 동일하였다. 또한, 도 5(b)에 개시된 바와 같이 상기 펄들을 가열한 경우, 가열 후 2시간이 지나자 알긴산 펄은 크기가 절반 정도로 축소되었고, 색이 하얗게 변화하는 것을 확인할 수 있었다.As a result, as shown in Fig. 5 (a), a total of six pearls were taken out at 10-minute intervals, the more time the soaked in calcium lactate solution, the harder the pearls, but the pearl soaked in calcium lactate solution for 50 minutes and 60 minutes Their intensity was the same. In addition, when the pearls were heated as shown in FIG. 5 (b), after 2 hours of heating, the alginate pearls were reduced in size by about half, and the color was changed to white.
<실시예 6> 유기산으로 가수분해한 알긴산을 이용한 펄의 제조Example 6 Preparation of Pearl Using Alginic Acid Hydrolyzed with Organic Acids
전자저울에 알긴산 나트륨 2 g을 측정한 뒤, 물 100 mL가 담긴 비커에 섞어 가열교반기에서 녹였다. 이렇게 제조된 알긴산 나트륨 용액에 시트르산을 조금씩 넣어 pH를 5로 만들었고, 1시간 동안 상기 pH를 5로 만든 알긴산 나트륨 용액을 가열하였다. 또한, 전자저울에 수산화나트륨 4 g을 측정한 뒤, 물 100 mL가 담긴 비커에 섞어 녹였다. 스포이트로 상기 수산화나트륨 용액을 한 방울씩 떨어뜨려 알긴산 나트륨 용액을 시트르산을 넣기 전 pH로 만들어 주었다. 다음으로, 젖산칼슘 6 g을 전자저울로 측정하고 물 100 mL이 든 비커에 부은 뒤 섞어 가열교반기에서 녹여주었다. 이후, 상기 준비예 1에서 준비한 주사기로 두 가지 알긴산 나트륨 용액을 빨아들인 후 젖산칼슘 용액에 몇 방울 떨어뜨렸고, 이때 젖산칼슘 용액에 생성된 두 종류의 펄들을 관찰하였다.2 g of sodium alginate was measured in an electronic balance, mixed in a beaker containing 100 mL of water, and dissolved in a heating stirrer. The sodium alginate solution thus prepared was added with citric acid little by little to make a pH of 5, and the sodium alginate solution having a pH of 5 was heated for 1 hour. In addition, 4 g of sodium hydroxide was measured in an electronic balance, and the mixture was dissolved in a beaker containing 100 mL of water. Dropping the sodium hydroxide solution dropwise with dropper to bring the sodium alginate solution to pH before adding citric acid. Next, 6 g of calcium lactate was measured with an electronic balance, poured into a beaker containing 100 mL of water, mixed, and dissolved in a heating stirrer. Thereafter, two sodium alginate solutions were sucked into the syringe prepared in Preparation Example 1, and then dropped into the calcium lactate solution. A few drops were observed in the calcium lactate solution.
그 결과, 도 6에 개시된 바와 같이, 가수분해가 된 알긴산 나트륨 용액을 젖산칼슘 용액에 주사기를 통해 떨어뜨렸을 때 생성된 펄은 제대로 둥근 모양과 단단함을 갖추지 않았었고 흐물흐물한 모습을 보였다. 따라서 가수분해한 알긴산은 펄의 제조에 적당하지 않다는 것을 알 수 있었다.As a result, as shown in FIG. 6, when the hydrolyzed sodium alginate solution was dropped into the calcium lactate solution through a syringe, the pearls produced did not have a properly rounded shape and had a smooth appearance. Therefore, it was found that the hydrolyzed alginic acid is not suitable for preparing pearl.
<실시예 7> 사이클로 덱스트린을 첨가한 펄의 특성Example 7 Characteristics of Pearl Added Cyclodextrin
사이클로덱스트린이 펄의 탄성을 늘릴 수 있는지를 확인하기 위해, 먼저 알긴산 나트륨과 사이클로덱스트린을 각각 2 g, 1 g씩 전자저울로 측정하였고, 물 100 mL이 든 비커에 붓고 알긴산 나트륨과 사이클로덱스트린을 섞어 가열교반기에서 녹여주었다. 사이클로덱스트린 2 g, 3 g, 4 g, 5 g도 상기와 같은 방법으로 녹여 용액을 준비하였다. 또한, 젖산칼슘 6 g을 전자저울로 측정한 뒤, 물 100 mL가 든 비커에 섞어 가열교반기에서 녹였다. 이후, 알긴산 나트륨과 사이클로덱스트린을 녹인 5개의 용액을 각각 상기 준비예 1에서 제조한 주사기를 이용하여 젖산칼슘 용액에 몇 방울 떨어뜨렸고, 이렇게 젖산칼슘 용액에 생성된 5종류의 펄들을 서로 비교해보았다.To determine if cyclodextrins can increase the elasticity of pearls, first, sodium alginate and cyclodextrin were measured in an electronic balance of 2 g and 1 g, respectively, poured into a beaker of 100 mL of water and mixed with sodium alginate and cyclodextrin. It was melted in a heating stirrer. 2 g, 3 g, 4 g, and 5 g of cyclodextrin were also dissolved in the same manner to prepare a solution. In addition, 6 g of calcium lactate was measured by an electronic balance, and then mixed in a beaker containing 100 mL of water and dissolved in a heating stirrer. Subsequently, five drops of sodium alginate and cyclodextrin were respectively dropped into the calcium lactate solution using the syringe prepared in Preparation Example 1, and the five types of pearls produced in the calcium lactate solution were compared with each other. .
그 결과, 도 7에 개시된 바와 같이, 알긴산 나트륨 용액에 사이클로덱스트린을 많이 떨어뜨릴수록 생성된 알긴산 펄이 점점 물렁해졌다. 또 사이클로덱스트린을 1 g, 2 g 알긴산 나트륨에 녹였을 때 생성된 알긴산 펄이 투명했던 것과 달리 3 g부터는 알긴산 펄이 점차 선명해지다 5 g을 녹였을 때는 알긴산 펄이 하얗게 변하였다. 사람들의 식감을 자극하기 위해 적당히 물렁하고 눈에 띄는 알긴산 펄을 제조하기 위해 여러 펄들을 비교해본 결과, 사이클로덱스트린을 3 g녹인 알긴산 나트륨 용액을 젖산칼슘 용액에 떨어뜨렸을 때 생성된 알긴산 펄의 색깔이 선명하고 또 잘 터지지도 않고 적절히 물렁하였다. 하지만 첨가하지 않았을 때보다 특별한 특성의 변화가 없으므로 첨가제로 사용하지 않기로 하였다.As a result, as shown in FIG. 7, the more the cyclodextrin was dropped into the sodium alginate solution, the more the resulting pearl alginate became softer. The alginate pearls became clearer from 3 g, and the alginate pearls turned white when 5 g were dissolved, whereas the alginate pearls produced when the cyclodextrin was dissolved in 1 g and 2 g sodium alginate were transparent. Comparing the different pearls to produce a moderately soft and prominent alginate pearl to stimulate people's texture, the color of the pearly alginate produced when the sodium alginate solution containing 3 g of cyclodextrin was dropped into the calcium lactate solution. It was clear and not popping well. However, since there is no change in special properties than when not added, it is not used as an additive.
<실시예 8> 전분을 첨가하여 제조한 알긴산 펄의 특성Example 8 Properties of Pearl Alginate Prepared by Addition of Starch
먼저 전자저울로 찹쌀가루 2 g을 측정하고, 물 100 mL이 든 비커에 넣고 교반기에서 섞어주었고, 전자저울로 알긴산 나트륨 2 g을 측정한 뒤, 상기 찹쌀가루를 섞은 물에 알긴산 나트륨 2 g을 넣고 교반시켰다. 이외에, 찹쌀가루 4 g, 고구마전분 2 g 및 4 g, 옥수수전분 2 g 및 4 g도 상기와 같은 방법으로 각자 알긴산 나트륨과 함께 물에 녹여주었다. 다음으로, 젖산칼슘 6 g을 전자저울로 측정한 뒤, 물 100 mL이 든 비커에 섞어 가열교반기에서 교반시켜 녹였다. 이렇게 제조된 다양한 농도의 찹쌀가루, 고구마전분, 옥수수전분을 넣은 알긴산 나트륨 용액을 주사기를 이용하여 젖산칼슘 용액에 여러 방울 떨어뜨려 여러 종류의 알긴산 펄들을 생성시켰고, 이렇게 생성된 여러 종류의 알긴산 펄들 중 일부를 칼로 잘라 단면을 비교하였으며, 자르지 않은 펄들을 뜨거운 물에 넣어 익혀 관찰하였다.First, measure 2 g of glutinous rice flour with an electronic balance, put it in a beaker with 100 mL of water, and mix in a stirrer. Measure 2 g of sodium alginate with an electronic balance, and then add 2 g of sodium alginate to the glutinous rice mixture. Stirred. In addition, 4 g of glutinous rice flour, 2 g and 4 g of sweet potato starch, 2 g and 4 g of corn starch were also dissolved in water together with sodium alginate in the same manner. Next, 6 g of calcium lactate was measured with an electronic balance, and then mixed with a beaker containing 100 mL of water, stirred in a heating stirrer, and dissolved. Sodium alginate solution containing glutinous rice flour, sweet potato starch and corn starch at various concentrations was dropped into calcium lactate solution using a syringe to produce various kinds of alginate pearls. Some sections were cut with a knife to compare the cross sections, and the uncut pearls were put into hot water and observed.
그 결과, 도 8 및 도 9에 개시된 바와 같이, 각 전분가루 2 g 씩 넣은 뒤 생성된 펄들(도 8), 각 전분가루 4 g씩 넣은 뒤 생성된 펄들(도 9(a)) 및 상기 펄들을 가열한 뒤(도 9(b))를 보면, 찹쌀가루, 고구마전분, 옥수수전분을 2 g 녹인 알긴산 나트륨 용액을 젖산칼슘에 떨어뜨려 생성된 펄들은 공기와 조금 접촉시키자 크기가 매우 작아진 반면 찹쌀가루, 고구마전분, 옥수수전분을 4 g 녹인 알긴산 나트륨 용액을 젖산칼슘 용액에 떨어뜨렸을 때 생성된 펄들은 오랫동안 공기에 접촉시켜도 크기의 변화가 거의 없었다. 또 찹쌀가루를 넣은 알긴산 나트륨 용액으로 만든 펄은 다른 펄들과 달리 매우 물렁물렁하였지만 옥수수전분을 이용해 만든 알긴산 펄은 매우 단단하고 향이 뛰어났으며 속에 구멍이 있었다. 그리고 이러한 펄들을 뜨거운 물에 넣고 익혔을 때 찹쌀가루, 고구마전분, 옥수수전분을 2 g을 이용해 만든 펄들은 크기의 변화가 작았지만 찹쌀가루, 고구마전분, 옥수수전분을 4 g 이용하여 만든 알긴산 펄은 바깥 껍질이 하얗게, 펄의 속은 연갈색으로 서로 다른 색깔을 띠었다. 즉, 3가지 전분 모두 비슷한 탄성을 가지는 것을 확인하였다.As a result, as shown in Figs. 8 and 9, pearls (Fig. 8) generated after adding 2 g of starch powder, pearls (Fig. 9 (a)) generated after adding 4 g of starch powder and pearl After heating them (Fig. 9 (b)), the pearls produced by dropping sodium alginate solution of 2 g of glutinous rice flour, sweet potato starch, and corn starch onto calcium lactate were slightly smaller in contact with air. When sodium alginate solution containing 4 g of glutinous rice flour, sweet potato starch and corn starch was dropped into calcium lactate solution, the pearls produced little change in size even after long contact with air. The pearl made from sodium alginate solution with glutinous rice flour was very soft unlike other pearls, but the alginate pearl made from corn starch was very hard and fragrant and had a hole inside. And when these pearls were cooked in hot water and cooked using 2 g of glutinous rice flour, sweet potato starch and corn starch, the pearls made of 4 g of glutinous rice flour, sweet potato starch and corn starch had small changes in size. The outer shell is white and the inside of the pearl is light brown with different colors. That is, it was confirmed that all three starches have similar elasticity.
또한, 도 10에 개시된 바와 같이, 옥수수전분 4 g을 넣어 만든 펄을 터뜨린 결과, 내부에 경화되지 않은 액체와 자른 단면에서 알긴산 막을 확인할 수 있었다. In addition, as shown in FIG. 10, when the pearl made of 4 g of corn starch was burst, an alginic acid film was identified in the cross section and the liquid not cured therein.
<실시예 9> 전분을 첨가하여 제조한 알긴산 펄에 첨가한 첨가물에 대한 특성Example 9 Properties of Additives Added to Pearl Alginate Prepared with Starch
다음으로, 상기 전분들을 이용하여 펄을 제조할 때 비타민 C를 더 첨가할 경우의 펄의 특성을 확인하기 위하여, 찹쌀가루 4 g을 전자저울로 측정한 뒤, 물 100 mL가 있는 비커에 넣어 가열교반기에서 녹여주었다. 전자저울로 알긴산 나트륨 2 g을 측정하고, 알긴산 나트륨을 상기 찹쌀가루를 녹인 물에 넣어 녹여주었다. 또한, 전자저울로 아스코르브산을 1 g 측정하여 알긴산 나트륨 용액에 넣어 녹였고, 고구마 전분과 옥수수전분도 상기와 같은 방법으로 알긴산 나트륨과 함께 녹여 준비하였다. 이후, 물 100 mL에 녹말 한 숟가락을 넣어 녹였고, 이후, 찹쌀가루, 고구마전분, 옥수수전분을 녹인 3개의 알긴산 나트륨 용액을 젖산칼슘 6 g을 녹인 물 100 mL에 주사기로 몇 방울 떨어뜨려 주었다. 이후 생성된 펄의 일부를 물 10 mL에 넣고 잘게 부수어주었고 녹말 용액은 3가지 펄들이 들어있는 비커들에 스포이트로 각각 몇 방울 떨어뜨렸다. 마지막으로 뷰렛으로 아이오딘-아이오딘화 칼륨용액을 펄들을 잘게 부순 비커에 청람색으로 변할 때까지 떨어뜨려 떨어뜨린 아이오딘-아이오딘화 칼륨용액의 양을 기록하였다. 이때 아스코르브산이 녹말과 아이오딘-아이오딘화 칼륨용액과의 반응을 억제하는 역할을 한다는 점을 이용하였다. 이러한 과정을 2회 반복하여 통계를 냈고, 생성된 알긴산 펄들 중 나머지들을 각각 물 10 mL와 함께 비커에 넣어 랩으로 밀봉하여 8시간 이상 방치한 뒤, 상기와 같이 펄을 부수지 않고도 함께 첨가한 아스코르브산이 방출되는 지를 관찰하였다.Next, in order to check the characteristics of the pearl when additional vitamin C is added when preparing pearls using the starch, 4 g of glutinous rice flour is measured with an electronic balance and then placed in a beaker with 100 mL of water. It was melted in a heating stirrer. 2 g of sodium alginate was measured by an electronic balance, and sodium alginate was dissolved in water in which the glutinous rice flour was dissolved. In addition, 1 g of ascorbic acid was measured and dissolved in a sodium alginate solution using an electronic balance. Sweet potato starch and corn starch were also dissolved with sodium alginate in the same manner as above. Then, a spoon of starch was added to 100 mL of water to dissolve. Then, three drops of sodium alginate dissolved in glutinous rice flour, sweet potato starch, and corn starch were dropped into the syringe 100 mL of 6 g of calcium lactate. A portion of the resulting pearl was added to 10 mL of water and crushed. The starch solution was dropped into the beaker containing three pearls by dropping a few drops each. Finally, the amount of iodine-potassium iodide solution dropped by dropping the iodine-potassium iodide potassium solution was dropped into a beaker with pulverized pearls until it turned blue. At this time, ascorbic acid was used to inhibit the reaction between starch and iodine-iodinated potassium solution. This process was repeated twice and statistics were collected. The remaining alginate pearls were combined with 10 mL of water in a beaker, sealed with a wrap, and left to stand for at least 8 hours. Ascorbs were added together without breaking the pearl as described above. The acid was observed to be released.
그 결과, 뷰렛을 통해 아이오딘-아이오딘 화 칼륨 용액을 물에 들어있는 잘게 부순 펄들에게 떨어뜨렸을 때, 1차시에는 찹쌀가루를 녹인 알긴산 나트륨 용액으로 만든 펄은 1.4 mL, 고구마전분을 녹인 알긴산 나트륨 용액으로 만든 펄은 1.2 mL, 옥수수전분을 녹인 알긴산 나트륨 용액으로 만든 펄은 1.55 mL의 아이오딘-아이오딘화 칼륨 용액을 넣자 청람색으로 변하였다.As a result, when the iodine-potassium iodide solution was dropped into finely pulverized pearls in water through a burette, the pearl made from sodium alginate solution dissolved in glutinous rice powder was 1.4 mL and sodium alginate dissolved in sweet potato starch. The pearl made from the solution was 1.2 mL, and the pearl made from the solution of sodium alginate dissolved in corn starch turned blue when 1.55 mL of iodine-potassium iodide solution was added.
또한, 2차시에는 찹쌀가루를 이용해 만든 알긴산 펄은 1.5 mL, 고구마전분을 이용해 만든 알긴산 펄은 1.3 mL, 옥수수전분을 이용하여 만든 펄은 1.4 mL의 아이오딘-아이오딘 화 칼륨 용액을 넣은 뒤 청람색으로 변하였다. In addition, in the second time, 1.5 mL of alginate pearls made with glutinous rice flour, 1.3 mL of alginate pearls made with sweet potato starch, and 1.4 mL of pearls made with corn starch were added and then watched. Turned to color.
또한, 도 11에 개시된 바와 같이, 생성된 알긴산 펄들 중 나머지 펄들을 각각 물 10 mL와 함께 부수지 않고 비커에 넣어 랩으로 밀봉하여 8시간 이상 방치한 뒤 물에서도 비타민이 검출되는지를 살펴보았을 때 찹쌀을 이용한 펄과 고구마를 이용해 만든 펄에서는 0.6 mL, 옥수수전분을 넣어 만든 알긴산 펄에서는 0.5 mL의 아이오딘-아이오딘화 칼륨 용액을 넣자 청람색으로 변하여 비타민이 검출되는 것을 확인할 수 있었다.In addition, as disclosed in FIG. 11, the remaining pearls of the alginate pearls produced were not broken with 10 mL of water, but sealed in a beaker and left in a wrapper for 8 hours to see if vitamins were detected in water. In the pearl made with pearl and sweet potato, 0.6 mL of pearl and alginate made of corn starch were added to 0.5 mL of iodine-potassium iodide solution to turn blue-blue to detect vitamins.
즉, 아스코르브산(비타민 C)를 더 첨가하여 제조한 펄을 물에 넣어서 2시간가량 방치하면 아스코르브산이 녹아 나옴을 알 수 있었고, 10분 정도 가열하면, 아스코르브산이 50%정도 분해됨을 알 수 있었다.In other words, ascorbic acid (Vitamin C) was added to the pearl prepared in water and left for about 2 hours ascorbic acid was dissolved, and after about 10 minutes, ascorbic acid was found to decompose about 50%.
<실시예 10> 과일즙을 첨가하여 제조한 알긴산 펄의 특성Example 10 Characteristics of Alginate Pearl Prepared by Adding Fruit Juice
먼저 찹쌀가루 4 g을 전자저울로 측정한 후, 물 90 mL가 든 비커에 넣어 가열교반기에서 녹여 총 3개의 비커에 나누었다. 또한, 전자저울로 알긴산 나트륨 2g을 측정한 후, 상기 찹쌀가루를 녹인 물에 넣어 녹여주었다. 이후, 포도주스, 오렌지주스, 사과주스를 각각 비커에 10 ml씩 넣고 섞어 주었다. 각각 포도주스, 오렌지주스, 사과주스를 녹인 3개의 알긴산 나트륨 용액을 젖산칼슘 6 g을 녹인 물 90 mL에 주사기로 몇 방울 떨어뜨려 펄을 생성시켰다. 이후 생성된 펄들을 가열, 교반시켜 나타나는 현상과 단면을 확인하였고, 각각의 펄들을 비커에 소량의 물과 함께 1시간 정도 보관한 뒤 펄들을 제거하고 물에 향이 나는지를 확인하였다.First, 4 g of glutinous rice flour was measured with an electronic balance, and then placed in a beaker containing 90 mL of water, dissolved in a heating stirrer, and divided into three beakers. In addition, after measuring 2g sodium alginate with an electronic balance, the glutinous rice flour was dissolved in the melted water. Thereafter, 10 ml of wine, orange juice and apple juice were mixed in a beaker. Three sodium alginate solutions of wine, orange juice and apple juice were dropped into a few drops of a syringe into 90 mL of 6 g of calcium lactate, thereby producing pearl. Then, the resulting pearls were observed by heating and stirring the resulting phenomenon and the cross-section, each pearl was stored in a beaker with a small amount of water for about 1 hour after removing the pearls and confirmed that the water is scented.
그 결과, 도 12에 나타난 바와 같이, 포도, 오렌지, 사과주스를 넣은 알긴산 펄을 가열, 교반시켜 붕해 특성을 확인해보았을 때 모든 펄들이 단단해졌고, 오렌지를 넣은 펄은 색이 하나도 변하지 않았던 반면에 포도를 넣은 펄은 조금 더 색이 진해지고 원래 하얀색이었던 사과를 넣은 펄은 색이 짙은 보라색으로 변하였다. 향을 서로 비교해보았을 때는 큰 차이를 보이지 않았다. 이로써 가열을 하여도 변색이 되지 않은 오렌지를 이용한 펄이 가장 우수하다는 것을 알 수 있었다.As a result, as shown in Figure 12, when the alginate pearl containing grapes, oranges, cider juice was heated and stirred to confirm the disintegration characteristics, all the pearls were hardened, and the orange-filled pearl did not change any color, while grapes The pearl with a darker color became a little darker, and the pearl with an apple, which was originally white, turned dark purple. When comparing the incense, they did not show a big difference. As a result, it was found that pearl using orange which was not discolored even when heated was the best.
이상으로 본 발명 내용의 특정한 부분을 상세히 기술하였는 바, 당업계의 통상의 지식을 가진 자에게 있어서, 이러한 구체적 기술은 단지 바람직한 실시양태일 뿐이며, 이에 의해 본 발명의 범위가 제한되는 것이 아닌 점은 명백하다. 즉, 본 발명의 실질적인 범위는 첨부된 청구항들과 그것들의 등가물에 의하여 정의된다.Having described the specific part of the present invention in detail, it is obvious to those skilled in the art that such a specific description is only a preferred embodiment, thereby not limiting the scope of the present invention. Do. That is, the substantial scope of the present invention is defined by the appended claims and their equivalents.
Claims (6)
b) 젖산칼슘 6 g을 물 100 mL와 섞어 젖산칼슘 용액을 제조하는 단계;
c) 상기 알긴산 나트륨 용액을 젖산칼슘 용액에 한 방울씩 떨어뜨리는 단계;
및
d) 알긴산 나트륨 및 젖산칼슘이 반응하여 생성된 펄을 30분동안 경화시킨 후 건져내는 단계;를 포함하는 알긴산 펄의 제조방법.a) mixing 2 g of sodium alginate with 100 mL of water to prepare a sodium alginate solution;
b) mixing 6 g of calcium lactate with 100 mL of water to prepare a calcium lactate solution;
c) dropping the sodium alginate solution dropwise into the calcium lactate solution;
And
d) curing the pearl produced by the reaction of sodium alginate and calcium lactate for 30 minutes and then scooped out.
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