KR102234475B1 - Method of manufacturing corn syrup, corn syrup produced thereby, corn bacon spread, corn milk, and corn ice cream comprising the corn syrup - Google Patents

Method of manufacturing corn syrup, corn syrup produced thereby, corn bacon spread, corn milk, and corn ice cream comprising the corn syrup Download PDF

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KR102234475B1
KR102234475B1 KR1020200085116A KR20200085116A KR102234475B1 KR 102234475 B1 KR102234475 B1 KR 102234475B1 KR 1020200085116 A KR1020200085116 A KR 1020200085116A KR 20200085116 A KR20200085116 A KR 20200085116A KR 102234475 B1 KR102234475 B1 KR 102234475B1
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corn
parts
weight
corn syrup
syrup
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KR1020200085116A
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Korean (ko)
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김은애
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김은애
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    • C—CHEMISTRY; METALLURGY
    • C13—SUGAR INDUSTRY
    • C13K—SACCHARIDES OBTAINED FROM NATURAL SOURCES OR BY HYDROLYSIS OF NATURALLY OCCURRING DISACCHARIDES, OLIGOSACCHARIDES OR POLYSACCHARIDES
    • C13K13/00—Sugars not otherwise provided for in this class
    • C13K13/007—Separation of sugars provided for in subclass C13K
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
    • A23D7/0053—Compositions other than spreads
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A23G9/34—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by carbohydrates used, e.g. polysaccharides
    • 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
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin

Abstract

The present invention provides a method for manufacturing a corn syrup, corn bacon spread, corn milk, and corn ice cream, wherein the method comprises the following steps: a) boiling corn; b) adding 60 to 100 parts by weight of purified water based on 100 parts by weight of the boiled corn, and grinding the same together; c) filtering the ground corn with a sieve; and d) adding 280 to 380 parts by weight of sugar cane raw sugar, and 1 to 5 parts by weight of bay salt based on 100 parts by weight of the filtered corn, and boiling and cooling the same for 0.2 to 5 hours.

Description

옥수수 시럽의 제조방법, 이에 의하여 제조된 옥수수 시럽, 상기 옥수수 시럽을 포함하는 옥수수 베이컨 스프레드, 옥수수 우유, 및 옥수수 아이스크림{Method of manufacturing corn syrup, corn syrup produced thereby, corn bacon spread, corn milk, and corn ice cream comprising the corn syrup} Method of manufacturing corn syrup, corn syrup produced thereby, corn bacon spread comprising the corn syrup, corn milk, and corn ice cream TECHNICAL FIELD [Method of manufacturing corn syrup, corn syrup produced thereby, corn bacon spread, corn milk, and corn ice cream comprising the corn syrup}

본 발명은 옥수수 시럽의 제조방법, 이에 의하여 제조된 옥수수 시럽, 상기 옥수수 시럽을 포함하는 옥수수 베이컨 스프레드, 옥수수 우유, 및 옥수수 아이스크림에 관한 것이다. The present invention relates to a method for producing corn syrup, to a corn syrup produced thereby, to a corn bacon spread comprising the corn syrup, corn milk, and corn ice cream.

음식의 단맛을 내기 위해 흔히 사용되는 설탕은 자당으로 포도당과 과당의 50/50 혼합물이다. 포도당은 바로 혈액으로 흡수되지만, 포도당이 너무 많이 흡수되면 췌장은 인슐린을 사용하여 저장하여 포도당이 몸에서 결정화되어 파괴되지 않게 한다. 반면 과당은 간에서 대사되어야 한다. 그러므로 과당을 너무 많이 섭취하면 간이 과로하게 된다. 과당으로 인한 간의 과로는 알코올로 인한 과로 간과 유사하다. 그러므로, 설탕의 소비는 줄이는 것이 건강에 유익하다.The sugar commonly used to sweeten food is sucrose, a 50/50 mixture of glucose and fructose. Glucose is immediately absorbed into the blood, but when too much glucose is absorbed, the pancreas uses insulin to store it so that the glucose crystallizes in the body and is not destroyed. On the other hand, fructose must be metabolized in the liver. Therefore, if you consume too much fructose, your liver will be overworked. Fructose-induced liver overwork is similar to alcohol-induced liver overwork. Therefore, reducing sugar consumption is beneficial to your health.

흔히 액상 과당으로 알려진 고과당 옥수수 시럽(high-fructose corn syrup)은 가격이 저렴하고 순수한 설탕보다 더 달며 물과 쉽게 섞이기 때문에, 콜라 같은 탄산 음료는 물론이고 다른 가당 음료나 가공 식품에 널리 사용되고 있다. 고과당 옥수수 시럽은 글루코스 일부를 프럭토스로 변환시킴으로써 효소 처리되어 단맛을 내게 한 옥수수 시럽을 말한다High-fructose corn syrup, commonly known as liquid fructose, is inexpensive, sweeter than pure sugar, and easily mixed with water, so it is widely used in carbonated beverages such as cola as well as other sweetened beverages and processed foods. . High fructose corn syrup refers to corn syrup that is enzymatically processed by converting part of glucose into fructose to give it a sweet taste

그러나 고과당 옥수수 시럽의 사용으로 인해 첨가당 섭취와 열량 섭취가 급격히 증가하면서 비만 유병률이 높아지고, 당뇨, 고혈압, 대사 증후군은 물론 암 발생 위험도도 높아지고 있는 것으로 알려져 있다. However, it is known that the use of high fructose corn syrup increases the intake of added sugar and calories, increasing the prevalence of obesity, and increasing the risk of developing diabetes, hypertension, metabolic syndrome and cancer.

고과당 옥수수 시럽을 포함한 첨가당의 주요 위험성은 비만과 연관이 깊다고 알려져 있지만, 베일러 의과 대학(Baylor College of Medicine)과 와일 코넬 메디슨(Weill Cornell Medicine)의 과학자들이 동물 모델을 이용해서 비만 없이도 고과당 옥수수 시럽 자체가 종양 세포의 증식을 유발할 수 있다는 증거를 발견하기도 했다. Although the major risks of added sugar, including high fructose corn syrup, are known to be linked to obesity, scientists at Baylor College of Medicine and Weill Cornell Medicine have used animal models to use high fructose corn without obesity. Some have found evidence that the syrup itself can trigger tumor cell proliferation.

그러므로 건강한 식생활을 위하여 설탕이나 고과당 옥수수 시럽이 포함된 음식은 피하는 것이 좋다. Therefore, it is better to avoid foods that contain sugar or high fructose corn syrup for a healthy diet.

그러나, 설탕이나 고과당 옥수수 시럽 이외에 음식의 단맛을 제공할 수 있는 조미료가 마땅치 않으므로, 이를 대체할 수 있는 조미료의 개발이 요구되고 있다.However, in addition to sugar or high fructose corn syrup, seasonings capable of providing the sweetness of food are not adequate, and development of seasonings capable of replacing them is required.

대한민국 특허공개 제10-1984-0007108호Korean Patent Publication No. 10-1984-0007108

본 발명은 종래의 고과당 옥수수 시럽을 개선하여 안전하게 식용할 수 있는 옥수수 시럽의 제조방법, 그에 의해 제조된 옥수수 시럽, 상기 옥수수 시럽을 포함하는 옥수수 베이컨 스프레드, 옥수수 우유, 및 옥수수 아이스크림을 제공하는 것을 목적으로 한다.The present invention is to provide a method of manufacturing corn syrup that can be safely edible by improving the conventional high fructose corn syrup, corn syrup produced thereby, corn bacon spread containing the corn syrup, corn milk, and corn ice cream. The purpose.

본 발명은 The present invention

a) 옥수수를 삶는 단계;a) boiling corn;

b) 상기 삶은 옥수수 100 중량부를 기준으로 정제수 60 내지 100 중량부를 넣고 함께 가는 단계;b) adding 60 to 100 parts by weight of purified water based on 100 parts by weight of the boiled corn and going together;

c) 상기 갈은 옥수수를 채반으로 걸러내는 단계; 및c) filtering the ground corn through a tray; And

d) 상기 삶은 옥수수 100 중량부를 기준으로 사탕수수원당 280 내지 380 중량부, 천일염 1 내지 5 중량부를 넣고 0.2 내지 5 시간 동안 끓이고 식히는 단계;를 포함하는 옥수수 시럽의 제조방법을 제공한다.d) adding 280 to 380 parts by weight per sugar cane source and 1 to 5 parts by weight of sea salt based on 100 parts by weight of the boiled corn, boiling and cooling for 0.2 to 5 hours; provides a method for producing corn syrup comprising.

또한, 본 발명은In addition, the present invention

(1) 상기 옥수수 시럽 80 내지 120 중량부, 녹인 버터 0.5 내지 2 중량부를 1 내지 10분간 끓이는 단계:(1) Boiling the corn syrup 80 to 120 parts by weight and 0.5 to 2 parts by weight of melted butter for 1 to 10 minutes:

(2) 단계 (1)에서 끓인 혼합물에 우유 60 내지 100 중량부, 생크림 50 내지 90 중량부, 찰옥수수알 5 내지 20 중량부, 베이컨 5 내지 20 중량부, 연유 5 내지 15 중량부, 천일염 1 내지 3 중량부 및 사탕수수원당 5 내지 15 중량부를 넣고 졸이는 단계;를 포함하여 제조된 옥수수 베이컨 스프레드를 제공한다. (2) Milk 60 to 100 parts by weight, fresh cream 50 to 90 parts by weight, waxy corn kernels 5 to 20 parts by weight, bacon 5 to 20 parts by weight, condensed milk 5 to 15 parts by weight, sea salt 1 To 3 parts by weight and 5 to 15 parts by weight per sugar cane source and boiling; to provide a corn bacon spread prepared including.

또한, 본 발명은 In addition, the present invention

상기 옥수수 시럽 120 내지 160 중량부 및 원유 300 내지 450 중량부를 혼합한 옥수수 우유를 제공한다.It provides corn milk obtained by mixing 120 to 160 parts by weight of corn syrup and 300 to 450 parts by weight of crude oil.

본 발명은The present invention

상기 옥수수 시럽 60 내지 100 중량부, 원유 100 내지 200 중량부, 생크림 5 내지 15 중량부를 넣어 휘핑 후, 용기에 넣어 얼린 옥수수 아이스크림을 제공한다.60 to 100 parts by weight of corn syrup, 100 to 200 parts by weight of crude oil, and 5 to 15 parts by weight of fresh cream are put and whipped, and then frozen corn ice cream is provided in a container.

본 발명의 옥수수 시럽의 제조방법은 화학적인 가공없이 옥수수를 일반적인 조리방법으로 조리하여 제조하므로, 건강에 유익한 단맛 조미료를 제공하는 효과를 제공한다.The method for producing corn syrup of the present invention provides an effect of providing a sweet seasoning that is beneficial to health since corn is prepared by cooking corn by a general cooking method without chemical processing.

또한, 상기 방법으로 제조된 옥수수 시럽을 포함하는 옥수수 베이컨 스프레드, 옥수수 우유, 및 옥수수 아이스크림은 이러한 음식 고유의 맛을 건강하게 즐길 수 있게 하는 효과를 제공한다. In addition, corn bacon spread, corn milk, and corn ice cream including corn syrup prepared by the above method provide an effect of allowing healthy enjoyment of the unique taste of such food.

이하에서 본 발명을 자세하게 설명한다. Hereinafter, the present invention will be described in detail.

본 발명은 The present invention

a) 옥수수를 삶는 단계;a) boiling corn;

b) 상기 삶은 옥수수 100 중량부를 기준으로 정제수 60 내지 100 중량부를 넣고 함께 가는 단계;b) adding 60 to 100 parts by weight of purified water based on 100 parts by weight of the boiled corn and going together;

c) 상기 갈은 옥수수를 채반으로 걸러내는 단계; 및c) filtering the ground corn through a tray; And

d) 상기 삶은 옥수수 100 중량부를 기준으로 사탕수수원당 280 내지 380 중량부, 천일염 1 내지 5 중량부를 넣고 0.2 내지 5 시간 동안 끓이고 식히는 단계;를 포함하는 옥수수 시럽의 제조방법에 관한 것이다.d) adding 280 to 380 parts by weight per sugar cane source and 1 to 5 parts by weight of sea salt based on 100 parts by weight of the boiled corn, boiling and cooling for 0.2 to 5 hours, and cooling.

상기 옥수수는 GMO 옥수수가 아닌 옥수수가 바람직하게 사용될 수 있다.The corn may preferably be corn other than GMO corn.

상기 천일염으로는 토판(土板) 천일염이 바람직하게 사용될 수 있다.As the sea salt, earthen sea salt may be preferably used.

본 발명은 상기 d) 단계 후, 식힌 옥수수 시럽 100 중량부 기준으로 아치오테 열매 에탄올 추출액 0.5 내지 5 중량부를 더 첨가하는 단계를 더 포함할 수 있다.The present invention may further include the step of further adding 0.5 to 5 parts by weight of an achiote fruit ethanol extract based on 100 parts by weight of cooled corn syrup after step d).

상기 아치오테(스페인어: achiote)는 빅사과 관목의 열매이다. 원산지는 남아메리카와 중앙아메리카 및 멕시코이다. 본 발명에서 아치오테 열매는 열매로부터 씨앗을 제거한 것을 사용한다.The achiote (Spanish: achiote) is the fruit of the Big Apple shrub. The origin is South America, Central America, and Mexico. In the present invention, the achiote fruit is used in which the seeds are removed from the fruit.

상기 아치오테 열매의 에탄올 추출물은 각종 식중독균 등의 세균류들에 대한 항균력이 우수하며, 소화를 돕는 기능도 수행한다. 상기 에탄올은 에탄올의 농도가 20 내지 50%인 것이 바람직하게 사용될 수 있다.The ethanol extract of the achiote fruit has excellent antibacterial activity against bacteria such as various food poisoning bacteria, and also functions to aid digestion. The ethanol may preferably be used in a concentration of 20 to 50% ethanol.

본 발명은 상기 d) 단계 후, 식힌 옥수수 시럽 100 중량부 기준으로 해변씨레네 에탄올 추출액 0.5 내지 5 중량부를 더 첨가하는 단계를 더 포함할 수 있다.The present invention may further include the step of further adding 0.5 to 5 parts by weight of the beach sirene ethanol extract based on 100 parts by weight of the cooled corn syrup after step d).

상기 해변씨레네(Silene villosa)는 사막 식물로서 지중해 연변 모래사장에서 자라는 것으로 알려져 있다. 상기 해변씨레네 에탄올 추출물은 매우 우수한 항균활성을 갖는 것이 확인되었다. 본 발명에서 해변씨레네의 꽃, 줄기, 잎이 모두 사용될 수 있다.The seaside sirene (Silene villosa) is a desert plant and is known to grow on sandy beaches along the Mediterranean Sea. It was confirmed that the beach sirene ethanol extract has very good antibacterial activity. In the present invention, all of the flowers, stems, and leaves of seaside siren may be used.

본 발명은 상기 d) 단계 후, 식힌 옥수수 시럽 100 중량부 기준으로 아치오테 열매 에탄올 추출액 0.5 내지 2.5 중량부 및 해변씨레네 에탄올 추출액 0.5 내지 2.5 중량부를 더 첨가하는 단계를 더 포함할 수 있다. The present invention may further include the step of further adding 0.5 to 2.5 parts by weight of achiote fruit ethanol extract and 0.5 to 2.5 parts by weight of beach sirene ethanol extract based on 100 parts by weight of cooled corn syrup after step d).

또한, 본 발명은 In addition, the present invention

상기의 방법으로 제조된 옥수수 시럽에 관한 것이다.It relates to corn syrup prepared by the above method.

또한, 본 발명은In addition, the present invention

(1) 상기의 옥수수 시럽 80 내지 120 중량부, 녹인 버터 0.5 내지 2 중량부를 1 내지 10분간 끓이는 단계:(1) Boiling the corn syrup 80 to 120 parts by weight and 0.5 to 2 parts by weight of melted butter for 1 to 10 minutes:

(2) 단계 (1)에서 끓인 혼합물에 우유 60 내지 100 중량부, 생크림 50 내지 90 중량부, 찰옥수수알 5 내지 20 중량부, 베이컨 5 내지 20 중량부, 연유 5 내지 15 중량부, 천일염 1 내지 3 중량부 및 사탕수수원당 5 내지 15 중량부를 넣고 졸이는 단계;를 포함하여 제조된 옥수수 베이컨 스프레드에 관한 것이다. (2) Milk 60 to 100 parts by weight, fresh cream 50 to 90 parts by weight, waxy corn kernels 5 to 20 parts by weight, bacon 5 to 20 parts by weight, condensed milk 5 to 15 parts by weight, sea salt 1 To 3 parts by weight and 5 to 15 parts by weight per sugar cane source and boiling; it relates to a corn bacon spread prepared, including.

상기에서 천일염으로서는 토판 천일염이 바람직하게 사용될 수 있다.In the above, as the sea salt, topan sea salt may be preferably used.

또한, 본 발명은In addition, the present invention

상기 옥수수 시럽 120 내지 160 중량부 및 원유 300 내지 450 중량부를 혼합한 옥수수 우유에 관한 것이다.It relates to corn milk obtained by mixing 120 to 160 parts by weight of corn syrup and 300 to 450 parts by weight of crude oil.

또한, 본 발명은In addition, the present invention

상기 옥수수 시럽 60 내지 100 중량부, 원유 100 내지 200 중량부, 생크림 5 내지 15 중량부를 넣어 휘핑 후, 용기에 넣어 얼린 옥수수 아이스크림에 관한 것이다.The corn syrup 60 to 100 parts by weight, crude oil 100 to 200 parts by weight, and 5 to 15 parts by weight of fresh cream, put and whipped, and then put in a container to a frozen corn ice cream.

이하에서, 실시예를 통하여 본 발명을 보다 상세히 설명한다. 그러나, 하기의 실시예는 본 발명을 더욱 구체적으로 설명하기 위한 것으로서, 본 발명의 범위가 하기의 실시예에 의하여 한정되는 것은 아니다. 하기의 실시예는 본 발명의 범위 내에서 당업자에 의해 적절히 수정, 변경될 수 있다. Hereinafter, the present invention will be described in more detail through examples. However, the following examples are for explaining the present invention more specifically, and the scope of the present invention is not limited by the following examples. The following examples can be appropriately modified and changed by those skilled in the art within the scope of the present invention.

제조예 1: 아치오테 열매 에탄올 추출물의 제조Preparation Example 1: Preparation of achiote fruit ethanol extract

아치오테(스페인어: achiote) 열매에서 씨앗을 제거한 아치오테 열매를 세절하여 1 kg을 에탄올(40%) 3 리터가 들어있는 추출용기에 넣고, 전체부피가 2 리터가 될 때까지 78℃로 가열하면서 용매를 증발시켰다. 다음으로 여과하여 추출액을 분리한 후, 다시 부피가 1/2이 될 때까지 농축하고, 최종적으로 여 아치오테 열매 에탄올 추출물을 제조하였다.Achiote (Spanish: achiote) After removing the seeds from the fruit, cut 1 kg into an extraction container containing 3 liters of ethanol (40%), and heat it at 78℃ until the total volume becomes 2 liters. The solvent was evaporated. Next, the extract was separated by filtration, and concentrated again until the volume became 1/2, and finally, an ethanol extract of filtrate fruit was prepared.

제조예 2: 해변씨레네 에탄올 추출물의 제조Preparation Example 2: Preparation of Ethanol Extract of Seaside Cyrene

세절한 해변씨레네(Silene villosa) 잎 1 kg을 에탄올(40%) 3 리터가 들어있는 추출용기에 넣고, 전체부피가 2 리터가 될 때까지 가열하면서 용매를 증발시켰다. 다음으로 추출액을 분리한 후, 다시 부피가 1/2이 될 때까지 농축하여 해변씨레네 에탄올 추출물을 제조하였다.1 kg of finely cut leaves of Silene villosa were placed in an extraction container containing 3 liters of ethanol (40%), and the solvent was evaporated while heating until the total volume became 2 liters. Next, after separating the extract, it was concentrated again until the volume became 1/2 to prepare an ethanol extract of seaside sirene.

실시예 1: 옥수수 시럽의 제조Example 1: Preparation of corn syrup

Non-GMO 옥수수 1kg을 삶고, 삶은 옥수수와 정제수 800g을 넣고 함께 갈았다. 갈은 옥수수를 채반에 걸러서 두었다.1kg of non-GMO corn was boiled, and then boiled corn and 800g of purified water were added and ground together. The ground corn was filtered and placed on a tray.

상기 걸러 둔 옥수수에 유기농 사탕수수원당 330g과 토판 천일염 23g을 넣어 30분간 끓인 후 식혔다. 식힌 옥수수 시럽을 병입하여 시럽 제조를 완료하였다.The filtered corn was boiled for 30 minutes by adding 330 g of organic sugar cane source and 23 g of topan sea salt, and then cooled. The chilled corn syrup was bottled to complete the syrup preparation.

실시예 2: 옥수수 시럽의 제조Example 2: Preparation of corn syrup

상기 실시예 1에서 식힌 옥수수 시럽 100 중량부 기준으로 제조예 1에서 제조된 아치오테 열매 에탄올 추출액 3 중량부를 더 첨가한 것을 제외하고는 실시예 1과 동일하게 옥수수 시럽을 제조하였다.Corn syrup was prepared in the same manner as in Example 1, except that 3 parts by weight of the ethanol extract of the achiote fruit prepared in Preparation Example 1 was further added based on 100 parts by weight of the corn syrup cooled in Example 1.

실시예 3: 옥수수 시럽의 제조Example 3: Preparation of corn syrup

상기 실시예 1에서 식힌 옥수수 시럽 100 중량부 기준으로 제조예 2에서 제조된 해변씨레네 에탄올 추출액 3 중량부를 더 첨가한 것을 제외하고는 실시예 1과 동일하게 옥수수 시럽을 제조하였다.Corn syrup was prepared in the same manner as in Example 1, except that 3 parts by weight of the beach sirene ethanol extract prepared in Preparation Example 2 was further added based on 100 parts by weight of the corn syrup cooled in Example 1.

실시예 4: 옥수수 시럽의 제조Example 4: Preparation of corn syrup

상기 실시예 1에서 식힌 옥수수 시럽 100 중량부 기준으로 제조예 1에서 제조된 아치오테 열매 에탄올 추출액 1.5 중량부 및 제조예 2에서 제조된 해변씨레네 에탄올 추출액 1.5 중량부를 더 첨가한 것을 제외하고는 실시예 1과 동일하게 옥수수 시럽을 제조하였다.Except for the addition of 1.5 parts by weight of the ethanol extract of Achiote fruit prepared in Preparation Example 1 and 1.5 parts by weight of the beach sirene ethanol extract prepared in Preparation Example 2 based on 100 parts by weight of the corn syrup cooled in Example 1 above. Corn syrup was prepared in the same manner as in Example 1.

실시예 5: 옥수수 베이컨 스프레드 제조Example 5: Corn Bacon Spread Preparation

버터 1.10g을 녹인 후 실시예 1에서 제조된 옥수수 시럽 100g을 넣고 2분 정도 끓였다. 상기 끓인 혼합물에 우유 80g, 생크림 70g, 찰옥수수알 10g, 베이컨 10g, 연유 10g, 토판천일염 2g, 및 사탕수수원당 10g을 넣고 2시간을 졸여서 옥수수 베이컨 스프레드를 제조하였다.After melting 1.10 g of butter, 100 g of corn syrup prepared in Example 1 was added and boiled for about 2 minutes. To the boiled mixture, 80 g of milk, 70 g of fresh cream, 10 g of waxy corn, 10 g of bacon, 10 g of condensed milk, 2 g of topan sea salt, and 10 g of sugar cane were added to the boiled mixture and boiled for 2 hours to prepare a corn bacon spread.

실시예 5: 옥수수 우유의 제조Example 5: Preparation of corn milk

실시예 2에서 제조된 옥수수 시럽 140g을 넣고 1등급원유 360g을 넣고 혼합하여 옥수수 우유를 제조하였다.140 g of corn syrup prepared in Example 2 was added, and 360 g of first grade crude oil was added and mixed to prepare corn milk.

실시예 5: 옥수수 아이스크림의 제조Example 5: Preparation of corn ice cream

실시예 2에서 제조된 옥수수 시럽 80g, 1등급원유 150g, 생크림10g을 넣어 휘핑후 파우치 용기에 넣어 얼려서 옥수수 아이스크림을 제조하였다Corn ice cream was prepared by putting 80 g of corn syrup prepared in Example 2, 150 g of first grade crude oil, and 10 g of fresh cream, and then whipped and frozen in a pouch container.

시험예 1: 옥수수 시럽의 맛 평가Test Example 1: Evaluation of taste of corn syrup

성인 남녀 각 5명(총 10명)을 피험자로 선정하여 실시예 1 내지 4의 옥수수 시럽의 맛에 대한 블라인드 관능평가를 실시하였다. Five adult males and females (a total of 10) were selected as subjects, and blind sensory evaluation of the taste of the corn syrup of Examples 1 to 4 was performed.

구체적으로 실시예 1 내지 4의 옥수수 시럽, 비교예로서 백설탕(비교예 1) 및 액상과당(비교예 2)을 사용하여 실시예 5와 동일하게 베이컨 스프레드를 당도를 동일하게 맞춰 제조하였다. Specifically, using the corn syrup of Examples 1 to 4, white sugar (Comparative Example 1) and liquid fructose (Comparative Example 2) as Comparative Examples, a bacon spread was prepared in the same manner as in Example 5.

평가는 6가지의 베이컨 스프레드에 대하여 맛의 순위를 매겨 가장 맛있는 베이컨 스프레드를 6점으로 가장 맛없는 베이컨 스프레드를 1점으로 평가하게 하고 점수의 평균을 내어 평가하였다. In the evaluation, the taste was ranked for six kinds of bacon spreads, the most delicious bacon spread was rated as 6 points, and the worst bacon spread was rated as 1 point, and the scores were averaged.

실시예 1의
옥수수 시럽 사용Of Example 1
Corn syrup use 실시예 2의
옥수수 시럽 사용Of Example 2
Corn syrup use 실시예 3의
옥수수 시럽 사용Example 3
Corn syrup use 실시예 4의
옥수수 시럽 사용Of Example 4
Corn syrup use 비교예 1의
백설탕 사용Of Comparative Example 1
Use of white sugar 비교예 2의
액상과당
사용Of Comparative Example 2
Liquid fructose
use 피험자1(남)Subject 1 (male) 44 66 22 33 55 1One 피험자2(남)Subject 2 (male) 66 55 22 1One 33 44 피험자3(남)Subject 3 (male) 44 33 55 66 1One 22 피험자4(남)Subject 4 (male) 55 22 66 1One 44 33 피험자5(남)Subject 5 (male) 33 44 55 66 22 1One 피험자1(여)Subject 1 (Female) 33 66 44 22 55 1One 피험자2(여)Subject 2 (Female) 66 44 33 55 1One 22 피험자3(여)Subject 3 (Female) 22 44 66 55 33 1One 피험자4(여)Subject 4 (Female) 33 1One 22 44 66 55 피험자5(여)Subject 5 (Female) 44 55 22 66 1One 33 평균Average 4040 4040 3737 3939 3131 2323

상기 표 1에서 확인되는 바와 같이, 본 발명의 옥수수 시럽을 사용한 베이컨 스프레드는 백설탕이나 액상과당을 사용한 베이컨 스프레드보다 맛이 우수한 것으로 확인되었다. As can be seen in Table 1, the bacon spread using corn syrup of the present invention was found to be superior to the bacon spread using white sugar or liquid fructose.

시험예 2: 항균활성 측정Test Example 2: Measurement of antibacterial activity

해변씨레네 에탄올 추출물(시료 1); 아치오테 열매 에탄올 추출물(시료 2); 및 해변씨레네 에탄올 추출물 및 아치오테 열매 에탄올 추출물 1:1(w/w) 혼합물(시료 3)의 항균 활성을 다음과 같은 방법으로 평가하였다.Ethanol extract of beach sirene (Sample 1); Achiote fruit ethanol extract (Sample 2); And the antibacterial activity of the ethanol extract of beach sirene and the ethanol extract of Achiote fruit 1:1 (w/w) (Sample 3) was evaluated by the following method.

대표적인 식중독균(Bacillus cereus, Bacillus subtilis, Campylobacter jejuni, Escherichia coli, Escherichia coli O-157, Listeria monocytogenes, Pseudomonas aeruginosa, Staphylococcus aureus, Salmonella enteritidis, Salmonella thypimurium, Vibrio parahaemolyticus, Yersinia enterocolitica)을 사용하였다.Representative food poisoning bacteria (Bacillus cereus, Bacillus subtilis, Campylobacter jejuni, Escherichia coli, Escherichia coli O-157, Listeria monocytogenes, Pseudomonas aeruginosa, Staphylococcus aureus, Salmonella enterhaemoitidis, Salmonella thypimurlyticus, Yersica enterhaemolitus, and Vibrio paraemolitus, Vibrio) were used.

상기 세균류를 멸균된 TSB 배지 10㎖에 배양물 50㎕를 접종하여 30℃에서 24±1 시간 계대배양하였다. 이 배양물의 농도는 microplate reader 흡수파장 655㎚에서 Abs 0.6±0.1이 유지되었다. 계대배양 한 실험균을 멸균증류수로 10-3배로 희석하여 원판확산법을 실시하였다. 즉, 희석균주를 멸균면봉에 묻혀 4 mm 두께의 평판배지에 확산 도말하고 멸균된 8 mm(두께 1 mm) 여지를 올려 상기 시료 1 내지 3 50㎕를 주입하였다. 20분 정도 충분히 흡입시킨 후 30℃에서 24±1 시간 배양하고 생육환을 확인하였다. The bacteria were inoculated with 50 µl of the culture in 10 ml of sterilized TSB medium, followed by subculture at 30° C. for 24±1 hours. The concentration of this culture was maintained at 0.6±0.1 Abs at the absorption wavelength of 655 nm in the microplate reader. The subcultured test bacteria were diluted 10 -3 times with sterile distilled water to perform the disc diffusion method. That is, the diluted strain was applied to a sterile cotton swab and spread on a 4 mm-thick flat plate, and then a sterilized 8 mm (thick 1 mm) paper was placed thereon, and 50 µl of the samples 1 to 3 were injected. After sufficient inhalation for about 20 minutes, incubation was performed at 30° C. for 24±1 hours, and growth cycle was confirmed.

상기 시료 1 내지 3의 항균활성은 여지를 포함한 투명대의 크기를 측정하여 평가하고, 그 결과를 하기 표 2에 나타내었다.The antimicrobial activity of the samples 1 to 3 was evaluated by measuring the size of the translucent band including the filter paper, and the results are shown in Table 2 below.

균주명Strain name 균주번호a Strain number a 항균활성(mm)b Antibacterial activity (mm) b 시료 1
제조예 1 해변씨레네 에탄올 추출물Sample 1
Preparation Example 1 Ethanol Extract of Seaside Cyrene 시료 2
제조예 2 아치오테 열매 에탄올 추출물Sample 2
Preparation Example 2 Achiote fruit ethanol extract 해변씨레네 에탄올 추출물 : 아치오테 열매 에탄올 추출물 혼합물(1:1 w/w)Ethanol extract of beach sirene: Achiote fruit ethanol extract mixture (1:1 w/w) 세균류Bacteria Bacillus cereusBacillus cereus KCTC 1012KCTC 1012 1111 1313 1515 Bacillus subtilisBacillus subtilis KCCM 1021KCCM 1021 1212 1212 1616 Campylobacter jejuniCampylobacter jejuni KCCM 41772KCCM 41772 1010 1212 1717 Escherichia coliEscherichia coli ATCC 25922ATCC 25922 1313 1111 1515 Escherichia coli O-157Escherichia coli O-157 ATCC 43888ATCC 43888 1212 1212 1616 Listeria monocytogenesListeria monocytogenes ATCC 15313ATCC 15313 1313 1313 1717 Pseudomonas aeruginosaPseudomonas aeruginosa KCTC 1750KCTC 1750 1212 1414 1717 Staphylococcus aureusStaphylococcus aureus ATCC 25923ATCC 25923 1010 1111 1414 Salmonella enteritidisSalmonella enteritidis KCCM 11862KCCM 11862 1111 1313 1616 Salmonella thypimuriumSalmonella thypimurium ATCC 13076ATCC 13076 1414 1212 1717 Vibrio parahaemolyticusVibrio parahaemolyticus ATCC 17802ATCC 17802 1212 1010 1515 Yersinia enterocoliticaYersinia enterocolitica ATCC 23715ATCC 23715 1313 1414 1717

㈜ a: ATCC American Type Culture Collection, KCTC 한국생명공학연구원 생물자원센터; KCCM (사)한국종균협회Co., Ltd. a : ATCC American Type Culture Collection, KCTC Biological Resource Center, Korea Research Institute of Bioscience and Biotechnology; KCCM Korea Seed Association

b: 투명대의 크기(직경 mm) b : Size of the transparencies (diameter mm)

상기 표 2에서 확인되는 바와 같이, 제조예 1에서 준비한 해변씨레네 에탄올 추출물 및 제조예 2에서 준비한 아치오테 열매 에탄올 추출물은 모두 전체 세균류들에 대하여 우수한 항균활성을 나타냈다.As can be seen in Table 2, both the beach sirene ethanol extract prepared in Preparation Example 1 and the achiote fruit ethanol extract prepared in Preparation Example 2 exhibited excellent antibacterial activity against all bacteria.

특히, 해변씨레네 에탄올 추출물 및 아치오테 열매 에탄올 추출물 혼합물은 각각의 추출물보다 훨씬 뛰어난 항균활성을 나타냈다. In particular, the mixture of Ethanol extract of beach sirene and Ethanol extract of Achiote fruit showed much superior antibacterial activity than each extract.

시험예 3: 옥수수 시럽의 부패 테스트Test Example 3: Corn syrup spoilage test

실시예 1 내지 4의 옥수수 시럽을 동일한 조건으로 공기 중에 2개월간 방치하여 곰팡이에 의한 부패가 발생하는 시간을 측정하고, 그 결과를 하기 표 3에 나타내었다.The corn syrup of Examples 1 to 4 was left in the air for 2 months under the same conditions to measure the time for decay due to mold to occur, and the results are shown in Table 3 below.

부패(곰팡이) 발생일Date of occurrence of decay (fungus) 실시예 1의 옥수수 시럽Corn syrup of Example 1 21일 후 발생Occurs after 21 days 실시예 2의 옥수수 시럽Corn syrup of Example 2 1개월 10일 후 발생Occurs after 1 month and 10 days 실시예 3의 옥수수 시럽Corn syrup of Example 3 1개월 8일 후 발생Occurs after 1 month and 8 days 실시예 4의 옥수수 시럽Corn syrup of Example 4 2개월간 미발생No occurrence for 2 months

상기 표 3에 나타낸 바와 같이, 본 발명의 옥수수 시럽은 부패 발생이 장시간 억제되었다. 특히, 해변씨레네 에탄올 추출물 및 아치오테 열매 에탄올 추출물을 첨가한 옥수수 시럽은 부패 발생이 더 장기간 동안 방지되었다.As shown in Table 3, the corn syrup of the present invention was inhibited from spoiling for a long time. In particular, corn syrup added with the ethanol extract of beach sirene and the ethanol extract of achiote fruit prevented spoilage for a longer period.

Claims (10)

a) 옥수수를 삶는 단계;
b) 상기 삶은 옥수수 100 중량부를 기준으로 정제수 60 내지 100 중량부를 넣고 함께 가는 단계;
c) 상기 갈은 옥수수를 채반으로 걸러내는 단계; 및
d) 상기 걸러낸 갈은 옥수수에 상기 b)단계에서 사용된 삶은 옥수수 100 중량부를 기준으로 사탕수수원당 280 내지 380 중량부, 천일염 1 내지 5 중량부를 넣고 0.2 내지 5 시간 동안 끓이고 식히는 단계;를 포함하는 옥수수 시럽의 제조방법으로서,
상기 d) 단계 후, 식힌 옥수수 시럽 100 중량부 기준으로 아치오테 열매 에탄올 추출액 0.5 내지 2.5 중량부 및 해변씨레네 에탄올 추출액 0.5 내지 2.5 중량부를 첨가하는 단계를 더 포함하는 것을 특징으로 하는 옥수수 시럽의 제조방법.a) boiling corn;
b) adding 60 to 100 parts by weight of purified water based on 100 parts by weight of the boiled corn and going together;
c) filtering the ground corn through a tray; And
d) adding 280 to 380 parts by weight per sugar cane source and 1 to 5 parts by weight of sea salt based on 100 parts by weight of boiled corn used in step b) into the filtered ground corn, boiling and cooling for 0.2 to 5 hours; including; As a method for producing corn syrup,
After the step d), the preparation of corn syrup, further comprising adding 0.5 to 2.5 parts by weight of the achiote fruit ethanol extract and 0.5 to 2.5 parts by weight of the beach sirene ethanol extract based on 100 parts by weight of the cooled corn syrup. Way. 제1항에 있어서,
상기 옥수수는 GMO 옥수수가 아닌 옥수수인 것을 특징으로 하는 옥수수 시럽의 제조방법.The method of claim 1,
The method for producing corn syrup, characterized in that the corn is corn, not GMO corn. 제1항에 있어서,
상기 천일염은 토판(土板) 천일염인 것을 특징으로 하는 옥수수 시럽의 제조방법.The method of claim 1,
The natural sea salt is a method of producing corn syrup, characterized in that the sea salt is earthen sea salt. 삭제delete 삭제delete 삭제delete 제1항의 방법으로 제조된 옥수수 시럽.Corn syrup prepared by the method of claim 1. (1) 제7항의 옥수수 시럽 80 내지 120 중량부, 녹인 버터 0.5 내지 2 중량부를 1 내지 10분간 끓이는 단계:
(2) 단계 (1)에서 끓인 혼합물에 우유 60 내지 100 중량부, 생크림 50 내지 90 중량부, 찰옥수수알 5 내지 20 중량부, 베이컨 5 내지 20 중량부, 연유 5 내지 15 중량부, 천일염 1 내지 3 중량부 및 사탕수수원당 5 내지 15 중량부를 넣고 졸이는 단계;를 포함하여 제조된 옥수수 베이컨 스프레드. (1) Boiling the corn syrup of item 7 at 80 to 120 parts by weight and 0.5 to 2 parts by weight of melted butter for 1 to 10 minutes:
(2) In the mixture boiled in step (1), milk 60 to 100 parts by weight, fresh cream 50 to 90 parts by weight, waxy corn kernels 5 to 20 parts by weight, bacon 5 to 20 parts by weight, condensed milk 5 to 15 parts by weight, sea salt 1 To 3 parts by weight and 5 to 15 parts by weight per sugar cane source and boiling; corn bacon spread, including. 제7항의 옥수수 시럽 120 내지 160 중량부 및 원유 300 내지 450 중량부를 혼합한 옥수수 우유.Corn milk in which 120 to 160 parts by weight of corn syrup of claim 7 and 300 to 450 parts by weight of crude oil are mixed. 제7항의 옥수수 시럽 60 내지 100 중량부, 원유 100 내지 200 중량부, 생크림 5 내지 15 중량부를 넣어 휘핑 후, 용기에 넣어 얼린 옥수수 아이스크림.The corn syrup of claim 7 60 to 100 parts by weight, 100 to 200 parts by weight of crude oil, 5 to 15 parts by weight of fresh cream, and then whipped, put in a container and frozen corn ice cream.
KR1020200085116A 2020-07-10 2020-07-10 Method of manufacturing corn syrup, corn syrup produced thereby, corn bacon spread, corn milk, and corn ice cream comprising the corn syrup KR102234475B1 (en)

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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR840007108A (en) 1982-12-22 1984-12-05 원본미기재 Manufacturing method of corn syrup high in fructose
KR20160025880A (en) * 2014-08-28 2016-03-09 한태식 Manufacturing method of grain syrup
KR20170102897A (en) * 2015-01-13 2017-09-12 크로모셀 코포레이션 Compounds, compositions and methods for adjusting sweetness
KR102102564B1 (en) * 2019-10-30 2020-04-21 박정식 Constipation improving composition and health food prepared therefrom

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR840007108A (en) 1982-12-22 1984-12-05 원본미기재 Manufacturing method of corn syrup high in fructose
KR20160025880A (en) * 2014-08-28 2016-03-09 한태식 Manufacturing method of grain syrup
KR20170102897A (en) * 2015-01-13 2017-09-12 크로모셀 코포레이션 Compounds, compositions and methods for adjusting sweetness
KR102102564B1 (en) * 2019-10-30 2020-04-21 박정식 Constipation improving composition and health food prepared therefrom

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