KR102539279B1 - composition for cold noodle soup containging stevia - Google Patents
composition for cold noodle soup containging stevia Download PDFInfo
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- KR102539279B1 KR102539279B1 KR1020220140042A KR20220140042A KR102539279B1 KR 102539279 B1 KR102539279 B1 KR 102539279B1 KR 1020220140042 A KR1020220140042 A KR 1020220140042A KR 20220140042 A KR20220140042 A KR 20220140042A KR 102539279 B1 KR102539279 B1 KR 102539279B1
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- stevia
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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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/30—Meat extracts
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/40—Table salts; Dietetic salt substitutes
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Microbiology (AREA)
- Seasonings (AREA)
Abstract
Description
본 발명은 냉면 육수에 관한 것으로, 상세하게는 동치미조성물과 쇠고기 사태로부터 수득한 육수조성물을 혼합함으로써 감칠맛을 포함하는 냉면육수 고유의 맛이 유지되어 기호성이 높으며, 효소처리 스테비아를 포함함으로써 스테비아의 단점인 쓴맛을 중화하고, 동시에 감칠맛을 부여하며 육수의 보존성을 높이는 스테비아를 포함하는 냉면 육수에 관한 것이다.The present invention relates to cold noodle broth, and in detail, by mixing the dongchimi composition and the broth composition obtained from beef avalanches, the unique taste of cold noodle broth including umami is maintained and the palatability is high, and the disadvantages of stevia by including enzyme-treated stevia It relates to a cold noodle broth containing stevia that neutralizes the bitter taste of phosphorus, imparts umami, and enhances the preservation of the broth.
일반적으로 냉면은 메밀가루 또는 메밀가루와 감자가루로 만든 면을 삶아서 찬물에 말고, 여기에 채소, 편육, 계란지단 등을 얹고, 식초, 겨자, 후추 등을 쳐서 먹는 음식의 일종이지만, 최근에는 찬물 대신에 고기를 삶아낸 물을 냉면 육수로 많이 애용하고 있다.In general, naengmyeon is a type of food that boils buckwheat flour or noodles made of buckwheat flour and potato flour, rolls them in cold water, tops them with vegetables, sliced meat, and egg slices, and then eats them with vinegar, mustard, and pepper. Instead, the water in which the meat was boiled is often used as broth for naengmyeon.
냉면 육수는 볶은 고기를 가늘게 썰어 배와 생강으로써 맛을 내는 경우가 일반적이지만, 최근에는 쇠고기 양지머리, 무, 양파, 대파, 통마늘, 생강, 통후추 등을 모두 넣고 끓이되, 진한 국물이 우러나오도록 약 1시간 동안 푹 고은 후 고기는 따로 건져내어 식히고, 건더기는 건져서 버린 후에 국물은 한참을 식혀서 기름기를 면보에 깔끔하게 거른다. 기름기를 걸려낸 후에, 간장, 설탕, 식초 등으로 넣고 간을 맞추고, 냉장고 등을 이용하여 차갑게 식혀서 제조하고 있다.It is common for naengmyeon broth to taste with thinly sliced roasted meat and pears and ginger, but recently, beef brisket, radish, onion, green onion, whole garlic, ginger, whole pepper, etc. are all added and boiled. After simmering for an hour, take out the meat separately and cool it, and after removing the ingredients, cool the soup for a while and filter the oil through a cotton cloth. After filtering out the oil, it is prepared by adding soy sauce, sugar, vinegar, etc., seasoning, and cooling it using a refrigerator.
일반적으로 냉면은 메밀가루 또는 메밀가루와 감자가루로 만든 면을 삶아서 찬물에 말고, 여기에 채소, 편육, 계란지단 등을 얹고, 식초, 겨자, 후추 등을 쳐서 먹는 음식의 일종이지만, 최근에는 찬물 대신에 고기를 삶아낸 물을 냉면 육수로 많이 애용하고 있다.In general, naengmyeon is a type of food that boils buckwheat flour or noodles made of buckwheat flour and potato flour, rolls them in cold water, tops them with vegetables, sliced meat, and egg slices, and then eats them with vinegar, mustard, and pepper. Instead, the water in which the meat was boiled is often used as broth for naengmyeon.
냉면 육수는 볶은 고기를 가늘게 썰어 배와 생강으로써 맛을 내는 경우가 일반적이지만, 최근에는 쇠고기 양지머리, 무, 양파, 대파, 통마늘, 생강, 통후추 등을 모두 넣고 끓이되, 진한 국물이 우러나오도록 약 1시간 동안 푹 고은 후 고기는 따로 건져내어 식히고, 건더기는 건져서 버린 후에 국물은 한참을 식혀서 기름기를 면보에 깔끔하게 거른다. 기름기를 걸려낸 후에, 간장, 설탕, 식초 등으로 넣고 간을 맞추고, 냉장고 등을 이용하여 차갑게 식혀서 제조하고 있다.It is common for naengmyeon broth to taste with thinly sliced roasted meat and pears and ginger, but recently, beef brisket, radish, onion, green onion, whole garlic, ginger, whole pepper, etc. are all added and boiled. After simmering for an hour, take out the meat separately and cool it, and after removing the ingredients, cool the soup for a while and filter the oil through a cotton cloth. After filtering out the oil, it is prepared by adding soy sauce, sugar, vinegar, etc., seasoning, and cooling it using a refrigerator.
본 발명은 상기와 같은 문제점을 해결하기 위해 안출된 것으로, 동치미조성물과 쇠고기 사태로부터 수득한 육수조성물을 혼합함으로써 감칠맛을 포함하는 냉면육수 고유의 맛이 유지되어 기호성이 높으며, 효소처리 스테비아를 포함함으로써 스테비아의 단점인 쓴맛을 중화하고, 동시에 감칠맛을 부여하며 육수의 보존성을 높이는 냉면 육수의 제공을 목적으로 한다.The present invention was made to solve the above problems, and by mixing the Dongchimi composition and the broth composition obtained from beef avalanche, the unique taste of naengmyeon broth including umami is maintained and the palatability is high, and by including enzyme-treated stevia, An object of the present invention is to provide a cold noodle broth that neutralizes the bitter taste, which is a disadvantage of stevia, and at the same time imparts umami and enhances the preservation of the broth.
본 발명은 스테비아를 포함하는 냉면 육수에 관한 것이다.The present invention relates to cold noodle broth containing stevia.
본 발명의 일 양태는 물에 동치미 조성물, 육수 조성물, 첨가제 및 효소처리 스테비아를 포함하며, 상기 효소처리 스테비아는 카탈라아제(catalase), 모노옥시제네이스(monooxygenase), 이산소화효소(dioxygenase), 리그닌 퍼옥시아제(lignin peroxidase), 라카아제(laccase), 망간 퍼옥시아제(Mn-dependent peroxidase), 셀룰라아제(cellulose), 자일라나아제(xylanase), 프로테아제(protease), 리파아제(lipase), 알코올산화효소(alcohol oxidase), 클루코스산화효소(glucose oxidase), 갈락토시다아제(galactosidase), 글루카나아제(glucanase), 글리코사이드하이드로레이즈(glycoside hydrolase), 글리코실전달효소(glycosyl transferase), 글리옥살산화효소(glyoxal oxidase), 글리옥실레이트탈수소효소(glyoxylate dehydrogenase) 및 시토크롬 P450 산화효소(cytochrome P450 oxidase)에서 선택되는 어느 하나 또는 복수의 세포외효소로 당을 부가한 것을 특징으로 하는 스테비아를 포함하는 냉면 육수에 관한 것이다.One aspect of the present invention includes a dongchimi composition in water, a broth composition, additives and enzyme-treated stevia, wherein the enzyme-treated stevia is catalase, monooxygenase, dioxygenase, lignin per lignin peroxidase, laccase, Mn-dependent peroxidase, cellulose, xylanase, protease, lipase, alcohol oxidase ( alcohol oxidase), glucose oxidase, galactosidase, glucanase, glycoside hydrolase, glycosyl transferase, glyoxal oxidase Cold noodle broth containing stevia characterized in that sugar is added with one or a plurality of extracellular enzymes selected from (glyoxal oxidase), glyoxylate dehydrogenase and cytochrome P450 oxidase It is about.
본 발명에서 상기 동치미 조성물은 물 100 중량부에 대하여 무 50 내지 200 중량부, 효소처리 스테비아 5 내지 20 중량부 및 소금 1 내지 5 중량부를 포함하며, 상기 육수 조성물은 물 100 중량부에 대하여 사태살 10 내지 50 중량부, 효소처리 스테비아 0.1 내지 1 중량부 및 간장 5 내지 15 중량부를 포함하는 것을 특징으로 한다.In the present invention, the dongchimi composition includes 50 to 200 parts by weight of radish, 5 to 20 parts by weight of enzyme-treated stevia, and 1 to 5 parts by weight of salt, based on 100 parts by weight of water, and the broth composition is based on 100 parts by weight of water. 10 to 50 parts by weight, 0.1 to 1 part by weight of enzyme-treated stevia, and 5 to 15 parts by weight of soy sauce.
또한 상기 효소처리 스테비아는, a) 스테비아 추출물에 당공여체를 용해시키켜 혼합물을 제조하는 단계; b) 상기 혼합물에 효소를 가하여 효소 반응을 진행하는 단계; 및 c) 반응이 완료된 혼합물을 가열하여 효소를 실활시키는 단계;를 포함하여 제조될 수 있다.In addition, the enzyme-treated stevia can be prepared by preparing a mixture by dissolving a sugar donor in a stevia extract; b) performing an enzymatic reaction by adding an enzyme to the mixture; and c) inactivating the enzyme by heating the reaction-completed mixture.
또한 상기 첨가제는 단백질, 명반, 구아검, 알긴산나트륨, 유화제, 향신료, 조미료, 비타민, 미네랄, 색소, 향료 및 보존제에서 선택되는 어느 하나 또는 복수를 포함하며, 상기 냉면 육수는 물 100 중량부에 대하여 동치미 조성물 50 내지 200 중량부, 육수 조성물 50 내지 200 중량부, 첨가제 0.1 내지 5 중량부 및 효소처리 스테비아 1 내지 10 중량부를 포함하는 것을 특징으로 한다.In addition, the additives include any one or more selected from proteins, alum, guar gum, sodium alginate, emulsifiers, spices, seasonings, vitamins, minerals, colorings, flavorings, and preservatives, and the cold noodle broth is based on 100 parts by weight of water. It is characterized in that it comprises 50 to 200 parts by weight of Dongchimi composition, 50 to 200 parts by weight of broth composition, 0.1 to 5 parts by weight of additives, and 1 to 10 parts by weight of enzyme-treated stevia.
본 발명에 따른 스테비아를 포함하는 냉면육수는 동치미액과 쇠고기 사태 육수를 혼합함으로써 동치미 특유의 시원한 맛과 고기육수의 감칠맛이 혼합되어 기호성이 높으며, 동시에 효소처리 스테비아를 포함함에 따라 냉면육수 특유의 감칠맛을 더함과 동시에 보관성을 더욱 높일 수 있다. The cold noodle broth containing stevia according to the present invention is highly palatable by mixing the cool taste unique to dongchimi and the savory taste of meat broth by mixing dongchimi liquid and beef avalanche broth, and at the same time, by including enzyme-treated stevia, the unique umami taste At the same time as adding , storage can be further improved.
이하, 구체예를 통해 본 발명에 따른 냉면 육수를 더욱 상세히 설명한다. 다만 다음에 소개되는 구체예들은 당업자에게 본 발명의 사상이 충분히 전달될 수 있도록 하기 위해 예로서 제공되는 것이다.Hereinafter, the naengmyeon broth according to the present invention will be described in more detail through specific examples. However, the specific examples introduced below are provided as examples to sufficiently convey the spirit of the present invention to those skilled in the art.
따라서 본 발명은 이하 제시되는 구체예들에 한정되지 않고 다른 형태로 구체화될 수도 있으며, 이하 제시되는 구체예들은 본 발명의 사상을 명확히 하기 위해 기재된 것일 뿐, 본 발명이 이에 제한되는 것은 아니다. Therefore, the present invention may be embodied in other forms without being limited to the specific examples presented below, and the specific examples presented below are only described to clarify the spirit of the present invention, but the present invention is not limited thereto.
이때, 사용되는 기술 용어 및 과학 용어에 있어서 다른 정의가 없다면, 이 발명이 속하는 기술 분야에서 통상의 지식을 가진 자가 통상적으로 이해하고 있는 의미를 가지며, 하기의 설명에서 본 발명의 요지를 불필요하게 흐릴 수 있는 공지 기능 및 구성에 대한 설명은 생략한다.At this time, if there is no other definition in the technical terms and scientific terms used, they have meanings commonly understood by those of ordinary skill in the art to which this invention belongs, and will unnecessarily obscure the gist of the present invention in the following description. Descriptions of possible known functions and configurations are omitted.
또한 명세서 및 첨부된 특허청구범위에서 사용되는 단수 형태는 문맥에서 특별한 지시가 없는 한 복수 형태도 포함하는 것으로 의도할 수 있다.Also, the singular forms used in the specification and appended claims may be intended to include the plural forms as well, unless the context dictates otherwise.
또한 다음에 소개되는 도면들은 당업자에게 본 발명의 사상이 충분히 전달될 수 있도록 하기 위해 예로서 제공되는 것이다. 따라서 본 발명은 이하 제시되는 도면들에 한정되지 않고 다른 형태로 구체화될 수도 있으며, 이하 제시되는 도면들은 본 발명의 사상을 명확히 하기 위해 과장되어 도시될 수 있다. 또한 명세서 전체에 걸쳐서 동일한 참조번호들은 동일한 구성요소들을 나타낸다.In addition, the drawings introduced below are provided as examples to sufficiently convey the spirit of the present invention to those skilled in the art. Therefore, the present invention may be embodied in other forms without being limited to the drawings presented below, and the drawings presented below may be exaggerated to clarify the spirit of the present invention. Also, like reference numerals denote like elements throughout the specification.
또한 명세서 및 첨부된 특허청구범위에서 사용되는 단수 형태는 문맥에서 특별한 지시가 없는 한 복수 형태도 포함하는 것으로 의도할 수 있다.Also, the singular forms used in the specification and appended claims may be intended to include the plural forms as well, unless the context dictates otherwise.
본 발명의 구성 요소를 설명하는 데 있어서, 제 1, 제 2, A, B, (a), (b) 등의 용어를 사용할 수 있다. 이러한 용어는 그 구성 요소를 다른 구성 요소와 구별하기 위한 것일 뿐, 그 용어에 의해 해당 구성 요소의 본질이나 차례 또는 순서 등이 한정되지 않는다. 어떤 구성 요소가 다른 구성요소에 "연결", "결합" 또는 "접속"된다고 기재된 경우, 그 구성 요소는 그 다른 구성요소에 직접적으로 연결되거나 또는 접속될 수 있지만, 각 구성 요소 사이에 또 다른 구성 요소가 "연결", "결합" 또는 "접속"될 수도 있다고 이해되어야 할 것이다.In describing the components of the present invention, terms such as first, second, A, B, (a), and (b) may be used. These terms are only used to distinguish the component from other components, and the nature, order, or order of the corresponding component is not limited by the term. When an element is described as being “connected,” “coupled to,” or “connected” to another element, that element is directly connected or connectable to the other element, but there is another element between the elements. It will be understood that elements may be “connected”, “coupled” or “connected”.
본 발명에 따른 스테비아를 포함하는 냉면 육수는 크게 동치미조성물과 육수조성물을 혼합함으로써 제조되며, 여기에 물, 첨가제 및 효소처리 스테비아를 더 첨가함으로써 제조할 수 있다.The cold noodle broth containing stevia according to the present invention is largely prepared by mixing the dongchimi composition and the broth composition, and can be prepared by further adding water, additives, and enzyme-treated stevia thereto.
본 발명에서 상기 동치미 조성물은 물과 무를 기본으로 하며, 여기에 소금과 효소처리 스테비아를 더 포함하여 제조될 수 있다. In the present invention, the dongchimi composition is based on water and radish, and may be prepared by further including salt and enzyme-treated stevia.
상기 동치미는 무를 주원료로 하는 김치로 다른 김치와는 달리 고춧가루 등의 부재료를 거의 쓰지 않으며, 국물의 양이 주재료의 양보다 많아 발효 시 생성된 젖산, 유기산 및 이산화탄소 등이 국물에 함유되어 있어 국물이 주는 독특한 신선미와 상쾌한 탄산미가 특징으로 반찬 이외에 음료의 역할도 하는 김치이다. 뿐만 아니라 무의 아삭아삭함과 국물에 살얼음이 곁들어지면 김치의 청량감이 더욱 상승되고 이러한 동치미는 배추김치와는 다른 맛을 주어 한국인에게 인기가 있다.Unlike other kimchi, Dongchimi uses radish as its main ingredient. Unlike other kimchi, it rarely uses red pepper powder and other secondary ingredients, and the amount of broth is greater than the amount of the main ingredient, so lactic acid, organic acid, and carbon dioxide generated during fermentation are contained in the broth, making the broth better. It is a kimchi that serves as a beverage as well as a side dish, featuring a unique fresh taste and refreshing carbonated taste. In addition, the crispness of radish and the addition of thin ice to the soup further enhances the refreshing taste of kimchi.
다만 동치미는 발효와 숙성이 진행됨에 따라 풍미에 변화가 일어나는데 과숙되면 이러한 풍미와 조직감이 급격히 저하되어 동치미로서의 특성을 잃게 되므로, 숙성 조건을 적절히 조절하여 이러한 풍미를 유지하는 것이 바람직하다.However, dongchimi changes in flavor as fermentation and maturation proceeds. When overripe, the flavor and texture of dongchimi are rapidly deteriorated and the characteristics of dongchimi are lost.
본 발명에서 상기 무는 나박지, 동치미 등의 침채류의 원료로, 일반 김장무를 이용하여 제조하는 것이 좋다.In the present invention, the radish is a raw material for chives such as nabakji and dongchimi, and is preferably prepared using general kimjang radish.
무는 십자화과 또는 겨자와의 식물로, 한의학적으로는 맛은 맵고 달며, 성질은 차다. 기침, 출혈, 발열 등에 효과가 있고, 돼지고기, 소고기 등과 함께 먹으면 원기를 보양한다고 한다. 또한 무에는 비타민 C의 함량이 다른 채소에 비해 월등하며, 무가 절단되거나 세포가 파괴되었을 때 생성되는 티오시아네이트와 이소티오시아네이트가 독특한 향과 맛을 제공한다. 또한 무즙에는 디아스타제라는 효소가 있어 소화를 촉진시키기도 한다.Radish is a plant of the cruciferous family or mustard family. In oriental medicine, the taste is spicy and sweet, and the nature is cold. It is effective for coughing, bleeding, fever, etc., and is said to invigorate energy when eaten with pork or beef. In addition, radish has a superior vitamin C content compared to other vegetables, and thiocyanate and isothiocyanate, which are produced when radish is cut or cells are destroyed, provide a unique flavor and taste. In addition, radish juice contains an enzyme called diastase, which promotes digestion.
본 발명에서 상기 무는 다른 조성물과 혼합하기 전에 세척을 통해 표면의 이물질을 제거한 후, 표면의 껍질을 벗기고 먹기 좋은 크기로 절단하는 것이 바람직하다. 또한 무청은 필요에 따라 함께 첨가하거나, 무만 첨가하여도 무방하다.In the present invention, the radish is preferably washed to remove foreign substances on the surface before mixing with other compositions, then peeled off the surface and cut into bite-sized pieces. In addition, radish greens may be added together as needed, or only radish may be added.
본 발명에서 상기 효소처리 스테비아는 감미료로 통상적으로 사용되는 스테비아(stevia)를 효소로 처리함으로써 쓴맛을 개선하고 단맛과 항산화성을 개선한 것으로, 효소처리 스테비오사이드(stevioside)라고도 부른다.In the present invention, the enzyme-treated stevia is obtained by treating stevia, which is commonly used as a sweetener, with an enzyme to improve bitterness, sweetness and antioxidant properties, and is also called enzyme-treated stevioside.
일반적으로 설탕(자당)은 음료와 식품의 감미료로서 가장 널리 사용된다. 그러나 설탕은 건강상 문제 때문에 대용품에 대한 수요가 증가하고 있다. 설탕의 합성대체품으로는 사카린, 아스파탐(aspartame), 수크라로즈(sucralose) 등이 있고, 천연품은 글리시리진(glycyrrhizin), 토마틴(thaumatin), 스테비오사이드 등이 최근 인기를 얻고 있다. In general, sugar (sucrose) is most widely used as a sweetener in beverages and foods. However, because of its health problems, sugar substitutes are in increasing demand. Synthetic substitutes for sugar include saccharin, aspartame, and sucralose, while natural products such as glycyrrhizin, thaumatin, and stevioside have recently gained popularity.
상기 스테비오사이드는 국화과의 여러해살이풀인 스테비아(Stevia rebaudiana)에서 추출한 물질로, 상기 스테비아는 Steviol glycosides를 생성한다. 이 식물은 파라과이의 고원지대에 자생하며, 배당체는 설탕보다 50 내지 300배 달며 고열, pH 및 마이크로파에 안정하다. 스테비오사이드는 오래전부터 일본, 한국, 말레이시아에서 사용되고 있으며 안전성도 광범위하게 조사되었으며, 최근 FDA는 감미료로서 승인하였다.The stevioside is a substance extracted from Stevia rebaudiana , a perennial plant of the Asteraceae family, and the stevia produces Steviol glycosides. This plant is native to the highlands of Paraguay, and its glycosides are 50 to 300 times sweeter than sugar and stable to high heat, pH and microwave. Stevioside has been used in Japan, Korea, and Malaysia for a long time, and its safety has been extensively investigated, and has recently been approved by the FDA as a sweetener.
그러나 스테비아 추출물은 독특한 떫은맛이 있어 단맛과 함께 입안에 텁텁함을 남겨주기 때문에 호불호가 극명하다. 특히 스테비오사이드에는 감미와는 별도로 뒷맛에 독특한 떫은맛이나 쓴맛을 수반하는 결점이 있어, 일반 식품에 감미료로 이용하면 명확히 위화감을 주는 단점이 있다.However, stevia extract has a unique astringent taste that leaves a bitter taste in the mouth with sweetness, so the likes and dislikes are obvious. In particular, stevioside has a disadvantage of accompanying a unique astringent or bitter taste in the aftertaste, apart from sweetness, and thus has a disadvantage of clearly giving a sense of incongruity when used as a sweetener in general foods.
본 발명은 상기와 같은 스테비아 추출물의 단점을 극복하기 위해 효소를 처리하여 스테비아 추출물의 쓴맛을 없애되, 일반적으로 사용하는 수크라아제나 아말라아제와 같은 당화효소 대신 산화효소로 처리함으로써 스테비오사이드 구조 내 포도당의 생성을 도와 감칠맛을 더욱 높이고 항산화성을 증가시켜 조성물의 보존성을 높이는 특징을 가질 수 있다.In order to overcome the above disadvantages of the stevia extract, the present invention removes the bitter taste of the stevia extract by treating with an enzyme, but instead of a saccharification enzyme such as sucrase or amalase, which is generally used, by treating with an oxidase, the stevioside structure It may have a feature of increasing the preservability of the composition by helping the production of glucose to further enhance the umami taste and increase the antioxidant property.
본 발명에서 상기 산화효소는 히드록시기를 가지는 분자를 가수분해하여 산화시키는 효소를 통칭하는 것으로, 이러한 산화효소로 예를 들면, 카탈라아제(catalase), 모노옥시제네이스(monooxygenase), 이산소화효소(dioxygenase), 리그닌 퍼옥시아제(lignin peroxidase), 라카아제(laccase), 망간 퍼옥시아제(Mn-dependent peroxidase), 셀룰라아제(cellulose), 자일라나아제(xylanase), 프로테아제(protease), 리파아제(lipase), 알코올산화효소(alcohol oxidase), 글루코스산화효소(glucose oxidase), 갈락토시다아제(galactosidase), 글루카나아제(glucanase), 글리코사이드하이드로레이즈(glycoside hydrolase), 글리코실전달효소(glycosyl transferase), 글리옥살산화효소(glyoxal oxidase), 글리옥실레이트탈수소효소(glyoxylate dehydrogenase) 및 시토크롬 P450 산화효소(cytochrome P450 oxidase)와 같이 특정 결합을 가지는 분자를 가수분해할 수 있는 효소를 포함하는 것이 좋다.In the present invention, the oxidase is a general term for enzymes that hydrolyze and oxidize molecules having a hydroxyl group, such as catalase, monooxygenase, and dioxygenase. , lignin peroxidase, laccase, Mn-dependent peroxidase, cellulose, xylanase, protease, lipase, alcohol Alcohol oxidase, glucose oxidase, galactosidase, glucanase, glycoside hydrolase, glycosyl transferase, glyoxalic acid It is good to include enzymes capable of hydrolyzing molecules with specific bonds, such as glyoxal oxidase, glyoxylate dehydrogenase and cytochrome P450 oxidase.
상기 산화효소로 더욱 바람직하게는 알코올산화효소를 포함하는 것이 좋다. 상기 알코올산화효소는 스테비오사이드가 가지는 포도당의 입체구조나 글리코시드 결합을 분해하지 않으면서도 쓴맛을 내는 구조를 일부 또는 전부 산화시켜 가수분해하기 때문에 감칠맛을 더욱 증가시킬 수 있는 것이다.It is preferable to include an alcohol oxidase more preferably as the oxidase. Since the alcohol oxidase oxidizes and hydrolyzes some or all of the bitter-tasting structures without decomposing the three-dimensional structure or glycosidic bond of glucose of stevioside, it is possible to further increase the umami taste.
상기 효소처리 스테비아는 제조방법을 한정하지 않는다. 일예로, 상기 효소처리 스테비아는 스테비아 추출물에 당공여체를 용해시킨 후(a) 단계), 여기에 효소를 가하여 반응시킨다(b) 단계). 일정시간 경과 후 반응이 완료되면, 추출물을 일정 이상의 온도로 가열함으로써 효소를 실활시킴으로써 제조할 수 있다(c) 단계).The method of manufacturing the enzyme-treated stevia is not limited. For example, the enzyme-treated stevia is reacted by dissolving a sugar donor in a stevia extract (step (a)) and adding an enzyme thereto (step (b)). When the reaction is completed after a certain period of time, it can be prepared by inactivating the enzyme by heating the extract to a temperature higher than a certain level (step (c)).
구체적으로 상기 효소처리 스테비아의 제조방법은 스테비아 추출물에 당공여체로 덱스트린류, 예를 들어 β-사이클로덱스트린 등을 용해시켜 스테비아-당공여체 혼합물을 제조한다(a) 단계). 이때 상기 스테비아와 당공여체의 조성비는 1 : 0.1 내지 2 중량비의 범위로 혼합하는 것이 좋다.Specifically, in the method for producing the enzyme-treated stevia, a stevia-sugar donor mixture is prepared by dissolving dextrins, such as β-cyclodextrin, as a sugar donor in a stevia extract (step (a)). At this time, the composition ratio of the stevia and the sugar donor is preferably mixed in the range of 1:0.1 to 2 weight ratio.
다음으로 상기 혼합물에 상술한 산화효소를 가한다(b) 단계). 이때 효소의 첨가량은 한정하지 않으나 스테비아 100 중량부 대비 0.001 내지 10 중량부로 혼합한다. 그리고 혼합 후에는 30 내지 40℃의 온도에서 혼합물을 1 내지 24시간 동안 정치하여 효소의 반응을 유도한다. Next, the above-mentioned oxidase is added to the mixture (step (b)). At this time, the addition amount of the enzyme is not limited, but is mixed at 0.001 to 10 parts by weight relative to 100 parts by weight of Stevia. After mixing, the mixture is allowed to stand for 1 to 24 hours at a temperature of 30 to 40° C. to induce an enzyme reaction.
효소의 반응이 끝난 혼합물은 50℃ 이상, 더욱 바람직하게는 90 내지 100℃의 온도로 1 내지 2시간 동안 가열하여 효소를 실활시킨 후(c) 단계), 이를 여과하여 불순물을 제거하고 완전히 건조시킨다. 그리고 필요에 따라 건조된 분말을 살균처리 하여 효소처리를 완료할 수 있다.The mixture after the reaction of the enzyme is heated to a temperature of 50 ° C. or more, more preferably 90 to 100 ° C. for 1 to 2 hours to inactivate the enzyme (step c)), and then filtered to remove impurities and dried completely . And, if necessary, the dried powder may be sterilized to complete the enzyme treatment.
또한 상기 효소처리 스테비아의 단맛과 감칠맛을 더욱 증가시키고, 항산화성을 높여 국수의 보존기한을 더욱 늘릴 수 있도록 효소처리 스테비아를 담자균류로 발효시키는 공정을 포함할 수 있다.In addition, a process of fermenting the enzyme-treated stevia with a basidiomycete may be included to further increase the sweetness and umami of the enzyme-treated stevia and increase the antioxidant properties to further extend the shelf life of the noodles.
상기 "발효"는 미생물이 자신이 가지고 있는 효소를 이용해 유기물을 분해시키는 과정을 말한다. 발효반응과 부패반응은 비슷한 과정에 의해 진행되지만 분해 결과 인간에게 유용한 물질이 만들어지면 발효라 하고 악취가 나거나 유해한 물질이 만들어지면 부패라고 한다. 본 발명에서는 발효에 이용되는 유용한 균주들 중 담자균류를 이용하는 것으로, 이를 통해 스테비아 추출물의 식물 색소와 폴리페놀 불순물을 분해시키고, 자유라디칼 제거능을 활성화시켜 스테비아의 단맛을 증가시키고 항산화성을 더욱 높이는 것이다.The "fermentation" refers to a process in which microorganisms decompose organic matter using their own enzymes. Fermentation and decay reactions proceed by similar processes, but if a substance useful to humans is produced as a result of decomposition, it is called fermentation, and if a substance that smells or is harmful is produced, it is called decay. In the present invention, basidiomycetes are used among useful strains used for fermentation, which decomposes plant pigments and polyphenol impurities of stevia extract and activates free radical scavenging ability to increase the sweetness of stevia and further enhance antioxidant properties. .
본 발명에서 상기 효소처리 스테비아의 발효에 사용되는 균주는 본 발명에서 한정하지는 않으나, 바람직하게는 담자균류를 포함하는 것이 좋다. 상기 담자균류는 원생담자균강, 이형담자균강, 동형담자균강의 균류를 포함하는 것으로, 이들은 주름버섯목, 민주름버섯목, 복균목, 목이목 및 흰목이목으로 이루어진 그룹으로부터 선택된 버섯인 것을 특징으로 한다.In the present invention, the strain used for fermentation of the enzyme-treated stevia is not limited in the present invention, but preferably includes a basidiomycete. The basidiomycetes include fungi of the protozoan basidiomycete class, heteromorphic basidiomycete class, and homotypic basidiomycete class, which are mushrooms selected from the group consisting of order Wrinkle mushroom, order Minoreum mushroom, order Bokyun, neck ear, and white neck ear. Characterized in that do.
구체적으로 상기 주름버섯목 버섯으로는 왕그물버섯 등을 포함하는 그물버섯과, 흙무당버섯 및 젓버섯 등을 포함하는 무당버섯과, 외대덧버섯 등을 포함하는 외대버섯과, 벚꽃버섯 등을 포함하는 벚꽃버섯과, 치마버섯 등을 포함하는 치마버섯과, 느타리버섯, 참버섯 및 표고버섯 등을 포함하는 느타리버섯과, 부채버섯, 졸각버섯, 잣버섯, 송이버섯, 뽕나무버섯, 애기버섯, 뽕나무버섯, 밀버섯, 이끼살이버섯 및 팽나무버섯 등을 포함하는 송이버섯과 또는 각시버섯 등을 포함하는 각버섯과 버섯을 사용할 수 있고, 민주름버섯목 버섯으로는 꾀꼬리버섯 등을 포함하는 꾀꼬리버섯과, 나팔버섯 등을 포함하는 나팔버섯과, 국수버섯 등을 포함하는 국수버섯과, 싸리버섯 및 좀나무싸리버섯 등을 포함하는 싸리버섯과, 고약버섯 등을 포함하는 고약버섯과, 턱수염버섯 및 긴수염버섯(침버섯) 등을 포함하는 턱수염버섯과, 흰배꽃버섯 및 나팔배꽃버섯 등을 포함하는 배꽃버섯과, 꽃구름버섯 등을 포함하는 꽃구름버섯과, 꽃송이버섯 등을 포함하는 꽃송이버섯과, 영지버섯, 잎새버섯, 조개껍질버섯, 좀벌집버섯, 말굽잔나비버섯 및 꽃구멍장이버섯 등을 포함하는 구멍장이버섯과, 볏싸리버섯 등을 포함하는 창싸리버섯과 또는 목질진흙버섯(상황버섯) 등을 포함하는 소나무비늘버섯과 버섯을 사용할 수 있으며, 복균목 버섯으로는 말불버섯 및 말징버섯 등을 포함하는 말불버섯과, 목도리방귀버섯 등을 포함하는 방귀버섯과, 새둥지버섯 등을 포함하는 찻잔버섯과, 흰찐빵버섯 등을 포함하는 찐빵버섯과, 먼지버섯 등을 포함하는 먼지버섯과, 말뚝버섯 및 노랑망태버섯 등을 포함하는 말뚝버섯과 또는 붉은바구니버섯 및 세발버섯 등을 포함하는 바구니버섯과 버섯을 사용할 수 있다. 또한, 목이목 버섯으로는 목이버섯 및 털목이버섯 등을 포함하는 목이과 또는 좀먹이버섯 및 혓바늘목이버섯 등을 포함하는 좀목이과 버섯을 사용할 수 있고, 흰목이목 버섯으로는 그물목이버섯, 흰목이버섯 및 방석흰목이버섯 등을 포함하는 흰목이과 버섯을 사용할 수 있다. Specifically, the wrinkled mushrooms include net mushrooms including king net mushrooms, radish mushrooms including soil mushrooms and pickled mushrooms, and outer mushrooms including mushrooms, cherry mushrooms, etc. Cherry mushrooms, skirt mushrooms, oyster mushrooms, oyster mushrooms, oyster mushrooms, shiitake mushrooms, etc. Matsutake mushrooms, including mushrooms, wheat mushrooms, moss mushrooms, enoki mushrooms, etc., or each mushroom and mushrooms including rib mushrooms, etc. , Trumpet mushrooms including trumpet mushrooms, noodle mushrooms including noodle mushrooms, etc., clover mushrooms including clown mushrooms and wormwood clown mushrooms, trumpet mushrooms including nasty mushrooms, beard mushrooms and long mushrooms Beard mushrooms, including beard mushrooms (chill mushrooms), pear mushrooms, including white pear mushrooms and trumpet mushrooms, cauliflower mushrooms, including cauliflower mushrooms, and cauliflower mushrooms, including cauliflower mushrooms, . ), etc., and mushrooms can be used, and as Bokomycete mushrooms, horse mushrooms include horse mushrooms and horseshoe mushrooms, fart mushrooms including scarlet mushrooms, bird's nest mushrooms, etc. Steamed mushrooms, including steamed mushrooms, white steamed mushrooms, dust mushrooms, including dust mushrooms, pile mushrooms and yellow mantle mushrooms, etc., or red basket mushrooms and three-legged mushrooms. Basket mushrooms and mushrooms can be used. In addition, as the wood ear mushroom, wood ear mushrooms including wood ear mushrooms and hairy ear mushrooms or mushrooms of the wood ear family including moth mushrooms and chinensis mushrooms can be used, and white throat mushrooms include net neck mushrooms and white throat mushrooms. Mushrooms and white neck mushrooms including cushion white neck mushrooms and the like can be used.
주발버섯목 버섯으로는 갈색털고무버섯 등을 포함하는 털고무버섯과, 주발버섯 등을 포함하는 주발버섯과, 접시버섯 등을 포함하는 접시버섯과, 곰보버섯 등을 포함하는 곰보버섯과 또는 주름안장버섯 및 꼬마안장버섯 등을 포함하는 안장버섯과 버섯을 사용할 수 있으며, 고무버섯목 버섯으로는 고무버섯, 덩이젤리버섯, 콩두건버섯, 황색고무버섯 및 진황고무버섯 등을 포함하는 두건버섯과 또는 투구버섯 등을 포함하는 콩나물버섯과 버섯을 사용할 수 있다.Mushrooms belonging to the order of mushrooms include hairy mushrooms including brown hairy mushrooms, hairy mushrooms including hairy mushrooms, bowl mushrooms including plate mushrooms, morel mushrooms including morel mushrooms, or wrinkled mushrooms. Saddle mushrooms and mushrooms, including saddle mushrooms and little saddle mushrooms, can be used, and rubber mushroom mushrooms include rubber mushrooms, tube jelly mushrooms, bean hood mushrooms, yellow rubber mushrooms, and hood mushrooms including Alternatively, bean sprouts mushrooms and mushrooms including pitch mushrooms may be used.
상기 스테비아의 발효는 먼저 고체 상태의 스테비아를 액상화한 후, 가열하여 멸균시킨다. 그리고 멸균된 스테비아 용액에 담자균류를 접종하여 스테비아를 발효시킨다. 이때 발효조건은 본 발명에서 한정하지는 않으나, 20 내지 40℃의 온도에서 1 내지 7일간 발효시키는 것이 좋다.In the fermentation of the stevia, the solid stevia is first liquefied and then heated and sterilized. Then, stevia is fermented by inoculating basidiomycetes into the sterilized stevia solution. At this time, the fermentation conditions are not limited in the present invention, but it is preferable to ferment for 1 to 7 days at a temperature of 20 to 40 ° C.
발효가 끝난 스테비아는 담자균류를 사멸시키기 위해 멸균하고, 액상의 혼합물을 건조시켜 분말화하는 것이 좋다. 이때 분말화 방법은 본 발명에서 한정하지 않으며, 동결건조, 분무 건조와 같이 통상의 방법으로 진행하는 것이 좋다.Stevia after fermentation is sterilized to kill basidiomycetes, and it is good to dry the liquid mixture and pulverize it. At this time, the powdering method is not limited in the present invention, and it is preferable to proceed with a conventional method such as freeze-drying or spray drying.
본 발명에서 상기 동치미 조성물은 용기에 무, 설탕, 소금을 투입한 후, 물을 채워 숙성하되, 물 100 중량부에 대하여 무 50 내지 200 중량부, 효소처리 스테비아 5 내지 20 중량부 및 소금 1 내지 5 중량부를 혼합하는 것이 바람직하다. 상기 범위에서 숙성 시 동치미 특유의 탄산미, 감칠맛이 살아나며, 신맛과, 군덕맛이 줄어들어 바람직하다.In the present invention, the radish, sugar, and salt are put into a container, and then the dongchimi composition is matured by filling water. It is preferable to mix 5 parts by weight. When aged within the above range, the unique carbonic acid taste and umami taste of dongchimi are revived, and sour taste and gundeok taste are reduced, which is preferable.
본 발명에서 상기 육수 조성물은 소의 사태살, 물, 효소처리 스테비아 및 간장을 포함하는 것으로, 상기 성분들을 혼합한 후 가열함으로써 제조할 수 있다.In the present invention, the broth composition includes cattle meat, water, enzyme-treated stevia, and soy sauce, and can be prepared by mixing the ingredients and then heating.
상기 사태살은 익히기 전에 핏물을 빼주는 것이 중요하다. 또한 필요에 따라 사태살에 붙은 지방을 제거하여 특유의 누린맛이 나지 않도록 하는 것이 좋다. 상기 사태살은 5 내지 6시간 정도 물에 담가 핏물을 제거하는 것이 좋으며, 중간에 물을 교체하여 깔끔하게 핏물을 제거하는 것이 바람직하다.It is important to drain the blood before cooking the incidental meat. In addition, if necessary, it is good to remove the fat attached to the slaughter meat so that it does not have a unique taste. It is recommended to soak the flesh in water for about 5 to 6 hours to remove blood, and it is preferable to remove blood neatly by replacing the water in the middle.
상기 육수 조성물에 포함되는 효소처리 스테비아는 간장의 짠맛을 증폭시킴과 동시에 감칠맛을 부여하여 향과 맛이 어우러진 육수 조성물을 제조하기 위함으로, 제조방법은 상술한 것과 같으며 상세한 설명은 생략토록 한다.The enzyme-treated stevia included in the broth composition amplifies the salty taste of soy sauce and at the same time imparts a savory taste to prepare a broth composition in which fragrance and taste are harmonized.
본 발명에서 상기 육수조성물은 물 100 중량부에 대하여 사태살 10 내지 50 중량부, 효소처리 스테비아 0.1 내지 1 중량부 및 간장 5 내지 15 중량부를 포함하는 것이 좋다. 상기 범위에서 기름 맛이 강하지 않고 고소한 맛, 감칠맛과 좋은 향이 나는 육수조성물을 수득할 수 있다.In the present invention, the broth composition preferably includes 10 to 50 parts by weight of landslide, 0.1 to 1 part by weight of enzyme-treated stevia, and 5 to 15 parts by weight of soy sauce based on 100 parts by weight of water. In the above range, it is possible to obtain a broth composition having a savory taste, rich taste and good aroma without a strong oily taste.
또한 상기 동치미 조성물 및 육수 조성물은 제조 과정에서 기호에 따라 양파, 대파, 마늘, 생강, 고추, 후추 등의 향신료를 더 첨가하여 향과 맛을 강화할 수 있다. 그리고 가열이 끝난 육수조성물은 여과 후 상온에서 식히는 것이 좋다.In addition, the dongchimi composition and the broth composition may be further added with spices such as onion, green onion, garlic, ginger, red pepper, and pepper according to taste during the manufacturing process to enhance the flavor and taste. In addition, the broth composition after heating is preferably cooled at room temperature after filtering.
본 발명에서 상기 첨가제는 육수의 보존성과 맛을 향상시키기 위해 첨가하는 것으로, 필요에 따라 첨가하는 것이며 그 종류를 한정하지 않는다. 이러한 첨가제로 예를 들면 단백질, 명반, 구아검, 알긴산나트륨, 유화제, 향신료, 조미료, 비타민, 미네랄, 색소, 향료 및 보존제 등이 있으며, 이외에도 다양한 기능성 첨가제를 더 포함하여도 좋다.In the present invention, the additive is added to improve the preservation and taste of broth, and is added as needed, and the type is not limited. Examples of such additives include protein, alum, guar gum, sodium alginate, emulsifiers, spices, seasonings, vitamins, minerals, pigments, flavorings, and preservatives, and various functional additives may be further included.
본 발명에서 상기 냉면 육수는 물 100 중량부에 대하여 동치미 조성물 50 내지 200 중량부, 육수 조성물 50 내지 200 중량부, 첨가제 0.1 내지 5 중량부 및 효소처리 스테비아 1 내지 10 중량부를 포함하는 것이 바람직하다.In the present invention, the cold noodle broth preferably includes 50 to 200 parts by weight of Dongchimi composition, 50 to 200 parts by weight of broth composition, 0.1 to 5 parts by weight of additives, and 1 to 10 parts by weight of enzyme-treated stevia, based on 100 parts by weight of water.
또한 상기 냉면 육수는 효소처리 스테비아의 단점인 복부팽만을 억제하기 위해 봉출, 생강 및 진피 추출물을 더 포함할 수도 있다.In addition, the cold noodle broth may further contain bongchul, ginger, and dermal extracts to suppress abdominal distension, which is a disadvantage of enzyme-treated stevia.
상기 스테비아는 단맛이 강하나 당지수가 낮아 구강 내 세균 증식을 억제하며, 이외에도 혈액의 점도를 낮추고 비만을 예방하며, 항균, 항바이러스 작용을 가지는 등 여러 효능이 있다. 그러나 기본적으로 소화가 되지 않는 다수의 당알콜을 포함하는 설탕 유사 성분이기 때문에 사람에 따라 복부팽만, 메스꺼움, 설사 등의 위장관계 부작용을 겪을 수 있다.The stevia has a strong sweet taste but a low glycemic index, inhibits the growth of bacteria in the oral cavity, and in addition, has various effects such as lowering blood viscosity, preventing obesity, and having antibacterial and antiviral effects. However, since it is basically a sugar-like component containing a number of indigestible sugar alcohols, some people may experience gastrointestinal side effects such as bloating, nausea, and diarrhea.
본 발명은 상기와 같은 효소처리 스테비아의 부작용을 해소하기 위해 봉출, 생강 및 진피 추출물을 더 포함할 수 있다. 상기 성분들은 소화기 계통의 근육을 이완시켜 팽만감을 줄여주고, 소화를 촉진하며 배에 가스가 차는 것을 억제할 수 있다.The present invention may further include bongchul, ginger, and dermal extracts to solve the side effects of the above enzyme-treated stevia. The above ingredients can relax the muscles of the digestive system, reduce bloating, promote digestion and inhibit gas in the stomach.
본 발명에서 상기 봉출(蓬朮, Zedoariae Rhizoma)은 봉아술로도 불리우며, 생강과의 아출의 뿌리줄기이다. 성질은 따뜻하고 맛은 쓰고 매우며 독이 없다. 모든 기를 잘 돌게 하고 어혈을 풀리게 하며, 명치 아래의 통증과 복통을 멈춘다. In the present invention, the bongchul ( Zedoariae Rhizoma ) is also called bongahsul, and is a rhizome of the achul of ginger family. It is warm in nature, bitter in taste, and has no poison. It makes all the qi turn well, relieves blood, and stops pain and abdominal pain under the stomach.
특히 봉출은 전통적으로 기를 잘 돌게 하는 방법[행기(行氣)], 위(胃)를 열어주는 효능[개위(開胃)], 어혈(瘀血)을 삭여 없애는 방법[소어(消瘀)], 적취(積聚)를 제거하는 효능[소적(消積)], 통증(痛症)을 그치게 하는 효능[지통(止痛)], 혈액이 정체되지 않고 잘 흐르게 하는 효능[통혈(通血)], 어혈을 비교적 독하고 강한 거어약(祛瘀藥)을 사용하여 없애는 방법[파혈(破血)], 독성(毒性)을 풀어주는 효능[해독(解毒)], 음식물을 소화시키는 효능[화식(化食)] 등이 알려져 있다.In particular, Bongchul is a traditional way to circulate energy well [Haenggi (行气)], the effect of opening the stomach (Gawi (開胃)), a method to remove blood stasis (瘀血) [Soeo (消瘀)], Efficacy to remove red odor [Drips], Efficacy to stop pain [Stagnation], Efficacy to make blood flow well without being stagnant [Thorough blood], Blood stagnation How to get rid of it by using a relatively poisonous and strong fish medicine (祛瘀藥) [bleeding], the effect of releasing toxicity [detoxification], the effect of digesting food [chemical food] ] etc. are known.
상기 생강(生薑)은 성질이 약간 따뜻하고 맛이 매우며, 독이 없다. 오장으로 들어가고 담을 삭히며, 기를 내리고 토하는 것을 멎게 한다. 또한 풍한사와 습기를 없애고 딸꾹질하거나 토사곽란을 멈추게 한다. 여기에 암세포를 직접 죽일 수 있는 항종양작용, 항균작용, 소화불량으로 오는 팽만감과 복부에 암모니아가스가 차서 위가 몹시 아픈 증세를 고치며, 건위소화, 행혈소이(血行消이), 이혈유적(이血留積), 식적기체(食積氣滯), 항균작용이 있다.The ginger (生薑) is slightly warm in nature, very tasty, and has no poison. It enters the five intestines, clears the walls, lowers the qi, and stops vomiting. It also removes wind chill and dampness and stops hiccups or vomiting. In addition, antitumor action that can directly kill cancer cells, antibacterial action, bloating due to indigestion, and ammonia gas in the abdomen to cure the symptoms of severe stomach pain, stomach digestion, blood soy, blood It has an antibacterial effect, an antibacterial effect.
상기 진피(陳皮)는 운향과(Rutaceae)에 속한 상록 소교목인 귤(Citrus unshiu, 중국에서는 Citrus reticulata)의 성숙한 과실의 과피이다. 정유 성분으로서 limonene, auraptene, auraptin 등이 함유되어 있는데 그 중에서 90% 이상이 limonene이다. The dermis is the pericarp of a mature fruit of Citrus unshiu ( Citrus reticulata in China), an evergreen small tree belonging to the family Rutaceae. Limonene, auraptene, and auraptin are contained as essential oil components, and more than 90% of them are limonene.
진피의 효능은 가슴과 배가 답답한 증세를 해소하고, 습(濕)으로 인해 변이 묽거나 답답한 증세, 담이 많이 기침을 해소하며, 비(脾)가 허하여 식욕감퇴, 소화불량, 오심 구토를 해소한다. 또한, 진피는 주성분인 hesperidin을 투여한 경우 농도 의존적으로 cold-restraint 유도 위궤양을 억제하였으며, 위점액질 및 단백질 양에는 변화가 없었고, 진피 추출물은 amylase의 작용을 높이고, 정유성분은 위액분비를 촉진하여 소화를 돕는다.The efficacy of the dermis relieves symptoms of stuffy chest and stomach, relieves symptoms of loose or stuffy stool due to dampness, relieves cough with a lot of phlegm, and relieves loss of appetite, indigestion, nausea and vomiting due to emptying of the spleen. do. In addition, the dermis inhibited cold-restraint-induced gastric ulcer in a concentration-dependent manner when hesperidin, the main ingredient, was administered, and there was no change in the amount of gastric mucus and protein. aids digestion;
상기 성분들은 추출방법을 한정하지 않으며, 통상의 식물 추출물의 제조방법에 따라 제조될 수 있다. 구체적으로는 불순물을 제거한 상기 성분들의 동결건조물을 분쇄한 분쇄물에 추출용매, 바람직하게는 물을 가하고 추출하는 방법으로 수행할 수 있다. 이때 상기와 같이 용매를 이용한 추출법은 열수추출법, 냉침추출법, 온침추출법, 가압추출법, 환류추출법 또는 초음파 분쇄 추출법, 바람직하게는 열수 추출법일 수 있다.The above components are not limited to the extraction method, and may be prepared according to a conventional method for preparing plant extracts. Specifically, it can be carried out by adding an extraction solvent, preferably water, to the pulverized lyophilisate of the above components from which impurities have been removed, followed by extraction. At this time, the extraction method using a solvent as described above may be a hot water extraction method, a cold needle extraction method, a warm needle extraction method, a pressure extraction method, a reflux extraction method, or an ultrasonic grinding extraction method, preferably a hot water extraction method.
상기 봉출, 생강 및 진피 추출물은 조성비를 한정하는 것은 아니나, 생강 추출물 100 중량부에 대하여 봉출 추출물 및 진피 추출물을 각각 1 내지 30 중량부 포함하는 것이 좋다. 또한 상기 추출물들의 혼합물은 냉면 육수에 포함되는 물 100 중량부에 대하여 1 내지 5 중량부로 혼합되는 것이 좋다. 상기 범위를 벗어나는 경우 상술한 복부팽만에 대한 완화효과가 저하되거나 육수의 매운맛이나 육수와 어울리지 않는 향이 강해져 식감을 해칠 수 있다.Although the composition ratio of the bongchul, ginger and dermal extract is not limited, it is preferable to include 1 to 30 parts by weight of the bongchul extract and the dermal extract, respectively, based on 100 parts by weight of the ginger extract. In addition, the mixture of the extracts is preferably mixed in an amount of 1 to 5 parts by weight based on 100 parts by weight of water included in the naengmyeon broth. If it is out of the above range, the above-described relieving effect on abdominal distension may be reduced, or the spicy taste of the broth or the fragrance that does not match the broth may become strong, which may harm the texture.
본 발명에 따른 스테비아를 포함하는 냉면육수는 동치미액과 쇠고기 사태 육수를 혼합함으로써 동치미 특유의 시원한 맛과 고기육수의 감칠맛이 혼합되어 기호성이 높으며, 동시에 효소처리 스테비아를 포함함에 따라 냉면육수 특유의 감칠맛을 더함과 동시에 보관성을 더욱 높일 수 있다. The cold noodle broth containing stevia according to the present invention is highly palatable by mixing the cool taste unique to dongchimi and the savory taste of meat broth by mixing dongchimi liquid and beef avalanche broth, and at the same time, by including enzyme-treated stevia, the unique umami taste At the same time as adding , storage can be further improved.
이하, 실시예 및 비교예를 들어 본 발명을 더욱 상세히 설명한다. 다만 하기 실시예 및 비교예는 본 발명의 이해를 돕기 위한 하나의 예시일 뿐, 본 발명이 하기 실시예 및 비교예에 제한되는 것은 아니다.Hereinafter, the present invention will be described in more detail by way of Examples and Comparative Examples. However, the following Examples and Comparative Examples are only examples for helping understanding of the present invention, and the present invention is not limited to the following Examples and Comparative Examples.
하기 실시예 및 비교예를 통해 제조된 시편의 물성을 다음과 같이 측정하였다.The physical properties of the specimens prepared through the following Examples and Comparative Examples were measured as follows.
(보존성 측정)(measurement of preservation)
제조된 냉면육수를 상온에서 방치하고 20일이 경과하였을 때 곰팡이의 출현 정도를 육안으로 측정하였다. 이때 곰팡이의 출현 정도 평가기준은 하기와 같다.The prepared cold noodle broth was left at room temperature and the degree of mold appearance was visually measured after 20 days. At this time, the evaluation criteria for the degree of mold appearance are as follows.
- : 발생하지 않음- : does not occur
+ : 아주 적음+ : very little
++ : 적음++ : few
+++ : 많음+++ : many
++++ : 아주 많음++++ : very many
(관능평가)(Sensory evaluation)
제조된 시료를 포함한 냉면을 훈련된 식품관련 전문가 및 일반 소비자 50명을 대상으로 섭취하도록 하였고, 평가항목은 복부팽만과 트림의 정도, 맛(단맛, 쓴맛, 신맛), 향 및 전체적인 선호도이다. 평가는 5점 채점법을 이용하되 소수점 둘째 자리에서 반올림하였으며, 그 기준은 하기와 같다.Naengmyeon, including the prepared sample, was consumed by trained food experts and 50 general consumers, and the evaluation items were the degree of bloating and belching, taste (sweet, bitter, sour), aroma, and overall preference. The evaluation was performed using a 5-point scoring method, but was rounded to the second decimal place, and the criteria are as follows.
* 채점 기준* Scoring criteria
5 : 매우 좋음5: very good
4 : 좋음4 : good
3 : 보통3 : Normal
2 : 나쁨2: bad
1 : 매우 나쁨1 : very bad
(실시예 1)(Example 1)
먼저 효소처리 스테비아를 제조하기 위해 스테비아((주)대평)와 당공여체(β-사이클로덱스트린)를 1 : 0.5의 중량비로 혼합한 혼합물을 정제수에 녹이고, 여기에 산화효소인 알코올 산화효소를 스테비아 100 중량부 대비 1 중량부이 비율로 혼합하였다. 그리고 혼합물을 36℃에서 8시간 동안 정치하여 효소의 반응을 유도하였다.First, to prepare enzyme-treated stevia, a mixture of stevia (Daepyung Co., Ltd.) and a sugar donor (β-cyclodextrin) at a weight ratio of 1:0.5 was dissolved in purified water, and alcohol oxidase, an oxidizing enzyme, was added to stevia 100 It was mixed in a ratio of 1 part by weight to part by weight. Then, the mixture was allowed to stand at 36° C. for 8 hours to induce an enzyme reaction.
다음으로 효소의 반응이 끝난 혼합물을 80℃의 온도로 1시간 동안 가열하여 효소를 완전히 실활시킨 후, 이를 여과하여 고액분리하였다. 그리고 분리된 액체를 동결건조하여 분말화하였다.Next, the mixture after the reaction of the enzyme was heated at 80 ° C. for 1 hour to completely inactivate the enzyme, and then the mixture was filtered and separated into solid and liquid. Then, the separated liquid was lyophilized and powdered.
그리고 300ℓ 용기에 세척된 무 300㎏, 효소처리 스테비아 10㎏, 소금 3㎏ 및 물을 100ℓ채웠다. 그리고 용기를 밀봉한 후, 27℃에서 3일간 1차 숙성하였다. 1차 숙성 후에는 무를 건져내고 물을 다시 80ℓ 채워 넣고 25℃에서 5일간 2차 숙성하여 동치미조성물을 완성하였다.Then, 300 kg of washed radish, 10 kg of enzyme-treated stevia, 3 kg of salt, and 100 L of water were filled in a 300 L container. And after sealing the container, the primary aging was performed at 27°C for 3 days. After the first aging, the radish was removed, and 80 liters of water was filled in, and the second fermentation was performed at 25 ° C for 5 days to complete the Dongchimi composition.
이와는 별개로 160ℓ 용기에 사태살 20㎏, 효소처리 스테비아 4㎏, 물 80㎏, 간장 9ℓ를 넣고 고기가 다 익을 때까지 가열하였다. 가열된 육수조성물에서 고기를 건져내고 물 30ℓ와 소금 3㎏을 투입한 후, 100℃에서 3시간 동안 가열하여 육수조성물을 완성하였다.Separately, in a 160 liter container, 20 kg of sledgehammer, 4 kg of enzyme-treated stevia, 80 kg of water, and 9 L of soy sauce were put and heated until the meat was cooked. After removing the meat from the heated broth composition, 30 liters of water and 3 kg of salt were added, and then heated at 100 ° C. for 3 hours to complete the broth composition.
그리고 물 100 중량부에 대하여 동치미 조성물 100 중량부, 육수 조성물 100 중량부, 소금, 후추, 향료 각각 1 중량부 및 효소처리 스테비아 5 중량부를 혼합하여 냉면 육수를 완성하였다.In addition, 100 parts by weight of Dongchimi composition, 100 parts by weight of broth composition, 1 part by weight of each of salt, pepper, and spices, and 5 parts by weight of enzyme-treated stevia were mixed with 100 parts by weight of water to prepare cold noodle broth.
(실시예 2)(Example 2)
상기 실시예 1에서 사용된 효소처리 스테비아를 발효하였다. 구체적으로 효소처리된 스테비아를 정제수에 녹여 액상화한 후 가열하여 멸균하였다. 그리고 멸균된 스테비아 용액에 액체 배양한 담자균류(Auricularia auricula-judae, 참솔원 영농조합)를 최종 접종 농도를 107 CFU/㎖로 맞춰 접종시킨 후, 26℃에서 3일간 발효시켰다. 탁도 변화를 통해 발효를 확인한 후, 120℃에서 20분간 가열하여 멸균시키고, 이를 다시 여과 및 동결건조하여 분말화하였다. 분말화된 발효 효소처리 스테비아를 실시예 1과 동일한 양으로 첨가하고 동일한 방법으로 냉면 육수를 제조하였다.The enzyme-treated stevia used in Example 1 was fermented. Specifically, the enzyme-treated stevia was dissolved in purified water, liquefied, and sterilized by heating. In addition, basidiomycetes ( Auricularia auricula-judae , Chamsolwon Farming Association) liquid-cultured in a sterilized stevia solution were inoculated to a final inoculation concentration of 10 7 CFU/ml, and then fermented at 26° C. for 3 days. After confirming fermentation through a change in turbidity, the mixture was sterilized by heating at 120° C. for 20 minutes, and then filtered and lyophilized to powder. Powdered fermented enzyme-treated stevia was added in the same amount as in Example 1, and naengmyeon broth was prepared in the same manner.
(실시예 3)(Example 3)
상기 실시예 2에서 효소처리 스테비아의 첨가량을 30 중량부로 한 것을 제외하고 동일한 방법으로 냉면 육수를 제조하였다.Naengmyeon broth was prepared in the same manner as in Example 2, except that 30 parts by weight of the enzyme-treated stevia was added.
(실시예 4)(Example 4)
상기 실시예 2에서 냉면육수 제조 시 생강 추출물 100 중량부에 대하여 봉출 추출물 및 진피 추출물을 각각 15 중량부 포함하는 추출물을 3 중량부 더 포함한 것을 제외하고 동일한 방법으로 제조하였다.The cold noodle broth in Example 2 was prepared in the same manner as in Example 2, except that 3 parts by weight of an extract containing 15 parts by weight of bongchul extract and dermal extract, respectively, was further included with respect to 100 parts by weight of ginger extract.
(실시예 5)(Example 5)
상기 실시예 4에서 냉면육수 제조 시 생강 추출물 100 중량부에 대하여 봉출 추출물 및 진피 추출물을 각각 40 중량부 포함하는 추출물을 동일한 양으로 더 포함한 것을 제외하고 동일한 방법으로 제조하였다.The cold noodle broth in Example 4 was prepared in the same manner as in Example 4, except that an extract containing 40 parts by weight of bongchul extract and dermal extract, respectively, was further included in the same amount with respect to 100 parts by weight of ginger extract.
(실시예 6)(Example 6)
상기 실시예 4에서 냉면육수 제조 시 생강 추출물 100 중량부에 대하여 봉출 추출물을 15 중량부 포함하는 추출물을 동일한 양으로 더 포함한 것을 제외하고 동일한 방법으로 제조하였다.The cold noodle broth in Example 4 was prepared in the same manner as in Example 4, except that an extract containing 15 parts by weight of bongchul extract with respect to 100 parts by weight of ginger extract was further included in the same amount.
(실시예 7)(Example 7)
상기 실시예 4에서 냉면육수 제조 시 생강 추출물 100 중량부에 대하여 진피 추출물을 15 중량부 포함하는 추출물을 동일한 양으로 더 포함한 것을 제외하고 동일한 방법으로 제조하였다.The cold noodle broth in Example 4 was prepared in the same manner, except that an extract containing 15 parts by weight of the dermal extract was further included in the same amount based on 100 parts by weight of the ginger extract.
(실시예 8)(Example 8)
상기 실시예 4에서 냉면육수 제조 시 생강 추출물 100 중량부에 대하여 봉출 추출물 및 진피 추출물을 각각 15 중량부 포함하는 추출물을 7 중량부 더 포함한 것을 제외하고 동일한 방법으로 제조하였다.The cold noodle broth in Example 4 was prepared in the same manner as in Example 4, except that 7 parts by weight of an extract containing 15 parts by weight of bongchul extract and dermal extract, respectively, was further included with respect to 100 parts by weight of ginger extract.
(비교예)(Comparative example)
상기 실시예 1에서 냉면육수 제조 시 효소처리 스테비아를 대신하여 설탕을 동일량 첨가한 것을 제외하고 동일한 방법으로 제조하였다.It was prepared in the same way as in Example 1, except that the same amount of sugar was added instead of enzyme-treated stevia when preparing cold noodle broth.
상기 표 1과 같이 본 발명에 따라 제조된 냉면 육수는 효소처리 스테비아를 첨가함에 따라 보존성이 높아지며 동시에 상기 성분에 의해 단맛과 쓴맛, 신맛 등 관능평가에도 큰 영향을 끼치는 것을 알 수 있다. 다만 실시예 3과 같이 효소처리 스테비아의 첨가량이 과도한 경우 맛에는 영향이 없으나 섭취한 사람들 다수에게서 복부팽만감과 트림의 증상 발생이 급격히 증가한 것을 확인하였다.As shown in Table 1, it can be seen that the cold noodle broth prepared according to the present invention increases the preservability as enzyme-treated stevia is added, and at the same time, the component greatly affects sensory evaluation such as sweetness, bitterness, and sourness. However, as in Example 3, when the amount of enzyme-treated stevia was excessive, the taste was not affected, but it was confirmed that the occurrence of abdominal distension and belching symptoms increased rapidly in many people who consumed it.
또한 실시예 4와 같이 냉면육수에 생강, 봉출, 진피 추출물이 더 첨가된 경우, 복부팽만과 트림 증상이 크게 개선되었으며, 동시에 좋은 관능평가 결과를 보이고 있다. 다만 상기 성분들이 과도하게 첨가되거나, 일부 성분들이 제외된 경우 복부팽만과 트림 증상의 개선 효과가 미비하였으며, 맛과 향 또한 상기 추출물의 향이나 맛이 냉면 육수의 전체 맛에 악영향을 준 것을 알 수 있다.In addition, when ginger, bongchul, and dermal extracts were added to the naengmyeon broth as in Example 4, abdominal distension and belching symptoms were greatly improved, and at the same time, good sensory evaluation results were shown. However, when the above ingredients were excessively added or some ingredients were excluded, the improvement of abdominal bloating and burping symptoms was insufficient, and it was found that the taste and aroma of the extract adversely affected the overall taste of the naengmyeon broth. there is.
이상에서 본 발명의 바람직한 실시예에 대하여 상세하게 설명하였지만 본 발명의 권리범위는 이에 한정되는 것은 아니고 다음의 청구범위에서 정의하고 있는 본 발명의 기본 개념을 이용한 당업자의 여러 변형 및 개량 형태 또한 본 발명의 권리범위에 속하는 것이다.Although the preferred embodiments of the present invention have been described in detail above, the scope of the present invention is not limited thereto, and various modifications and improvements of those skilled in the art using the basic concept of the present invention defined in the following claims are also made according to the present invention. falls within the scope of the rights of
Claims (6)
상기 생강 추출물 100 중량부 대비 봉출 추출물 및 진피 추출물은 각각 15 중량부로 포함하고,
상기 효소처리 스테비아는 스테비아에 β-사이클로덱스트린을 1 : 0.5 중량비로 혼합하여 정제수에 녹이고, 스테비아 100 중량부 대비 1 중량부의 알코올산화효소(alcohol oxidase)의 세포외효소로 당을 부가하여 혼합하고, 36℃의 온도에서 혼합물을 8시간 동안 정치하여 효소의 반응을 유도하고, 상기 반응된 혼합물을 80℃의 온도로 1시간 동안 가열하여 상기 효소를 실활시키고 여과한 후 동결 건조하여 분말화한 것이며,
상기 효소처리 스테비아는 그물버섯, 외대버섯 및 밀버섯으로 이루어진 주름버섯목 버섯 및 나팔버섯 및 국수버섯으로 이루어진 민주름버섯목 버섯을 포함하는 담자균을 접종하여 발효한 것이고,
상기 효소처리 스테비아의 발효는 고체 상태의 스테비아를 액상화한 후, 가열하여 멸균하고, 상기 멸균된 효소처리 스테비아 용액에 상기 담자균을 접종 농도 107 CFU/㎖로 접종하여 26℃의 온도에서 3일간 발효한 것이며,
상기 발효된 효소처리 스테비아는 상기 접종된 담자균을 사멸하기 위해 120℃에서 20분간 멸균하고, 상기 액상화된 발효물을 여과 및 동결건조하여 분말화한 것을 특징으로 하는 스테비아를 포함하는 냉면 육수.
50 to 200 parts by weight of Dongchimi composition, 50 to 200 parts by weight of broth composition, 0.1 to 5 parts by weight of additives, 1 to 10 parts by weight of enzyme-treated stevia, 3 parts by weight of a mixture of ginger extract, bongchul extract and dermal extract, based on 100 parts by weight of water including wealth,
Compared to 100 parts by weight of the ginger extract, bongchul extract and dermal extract each contained 15 parts by weight,
The enzyme-treated stevia is mixed with stevia and β-cyclodextrin at a weight ratio of 1: 0.5, dissolved in purified water, added with sugar as an extracellular enzyme of alcohol oxidase in an amount of 1 part by weight relative to 100 parts by weight of stevia, and mixed. The mixture was allowed to stand at a temperature of 36 ° C. for 8 hours to induce an enzyme reaction, and the reacted mixture was heated at a temperature of 80 ° C. for 1 hour to inactivate the enzyme, filtered, and lyophilized to powder.
The enzyme-treated stevia is fermented by inoculating a basidiomycete including agaric mushrooms composed of nettle mushrooms, oyster mushrooms and wheat mushrooms, and trumpet mushrooms composed of trumpet mushrooms and noodle mushrooms,
Fermentation of the enzyme-treated stevia is performed by liquefying the solid stevia, sterilizing it by heating, inoculating the basidiomycete at an inoculum concentration of 10 7 CFU/ml into the sterilized enzyme-treated stevia solution, and fermenting it for 3 days at a temperature of 26°C. is done,
The fermented enzyme-treated stevia is sterilized at 120 ° C. for 20 minutes to kill the inoculated basidiomycetes, and the liquefied fermented product is filtered and freeze-dried to powder.
상기 동치미 조성물은 물 100 중량부에 대하여 무 50 내지 200 중량부, 효소처리 스테비아 5 내지 20 중량부 및 소금 1 내지 5 중량부를 포함하는 것을 특징으로 하는 스테비아를 포함하는 냉면 육수.
According to claim 1,
The dongchimi composition comprises 50 to 200 parts by weight of radish, 5 to 20 parts by weight of enzyme-treated stevia, and 1 to 5 parts by weight of salt, based on 100 parts by weight of water.
상기 육수 조성물은 물 100 중량부에 대하여 사태살 10 내지 50 중량부, 효소처리 스테비아 0.1 내지 1 중량부 및 간장 5 내지 15 중량부를 포함하는 것을 특징으로 하는 스테비아를 포함하는 냉면 육수.
According to claim 1,
The broth composition comprises 10 to 50 parts by weight of stevia, 0.1 to 1 part by weight of enzyme-treated stevia, and 5 to 15 parts by weight of soy sauce, based on 100 parts by weight of water.
상기 첨가제는 단백질, 명반, 구아검, 알긴산나트륨, 유화제, 향신료, 조미료, 비타민, 미네랄, 색소, 향료 및 보존제에서 선택되는 어느 하나 또는 복수를 포함하는 것을 특징으로 하는 스테비아를 포함하는 냉면 육수.
According to claim 1,
The additives contain any one or more selected from proteins, alum, guar gum, sodium alginate, emulsifiers, spices, seasonings, vitamins, minerals, colorings, flavorings and preservatives Cold noodle broth containing stevia.
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| KR101535427B1 (en) * | 2014-11-25 | 2015-07-14 | 주식회사 대평 | Method for production of sweet-improved enzymatically modified stevia sweetener |
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