KR102627124B1 - Manufacturing method of Jelly Stick using Wood Cultivated Ginseng - Google Patents
Manufacturing method of Jelly Stick using Wood Cultivated Ginseng Download PDFInfo
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- KR102627124B1 KR102627124B1 KR1020210097929A KR20210097929A KR102627124B1 KR 102627124 B1 KR102627124 B1 KR 102627124B1 KR 1020210097929 A KR1020210097929 A KR 1020210097929A KR 20210097929 A KR20210097929 A KR 20210097929A KR 102627124 B1 KR102627124 B1 KR 102627124B1
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- wild ginseng
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- 239000011787 zinc oxide Substances 0.000 description 1
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Abstract
본 발명은 산양삼을 이용한 젤리스틱의 제조방법에 관한 것으로, 산양삼을 발효하여 산양삼발효액을 제조하는 단계(단계 1); 스테비아발효액 100중량부에 겔화제 1~5중량부를 혼합하여 겔화제혼합물을 제조하는 단계(단계 2); 상기 산양삼발효액 5~15중량%, 상기 겔화제혼합물 1~5중량%, 도라지발효액 10~20중량%, 대봉감추출액 10~20중량%, 산돌배추출액 5~15중량% 및 정제수 55~65중량%를 혼합하여 혼합물을 제조하는 단계(단계 3); 및 상기 혼합물을 가열하고, 스틱에 충진하고 냉각하는 단계(단계 4); 를 포함하는 것을 기술적 특징으로 하며, 산양삼의 쓴 맛 해소 효과가 우수하여 섭취가 용이한 장점이 있으며, 탄력성이 우수한, 장점이 있다.
The present invention relates to a method for manufacturing jelly sticks using wild ginseng, comprising the steps of fermenting wild ginseng to produce a fermented wild ginseng liquid (step 1); Preparing a gelling agent mixture by mixing 1 to 5 parts by weight of a gelling agent with 100 parts by weight of stevia fermentation liquid (step 2); 5 to 15% by weight of the fermented goat ginseng liquid, 1 to 5% by weight of the gelling agent mixture, 10 to 20% by weight of bellflower fermented liquid, 10 to 20% by weight of Daebong persimmon extract, 5 to 15% by weight of Sandol pear extract, and 55 to 65% by weight of purified water. Mixing to prepare a mixture (step 3); and heating the mixture, filling it into sticks and cooling (step 4); Its technical characteristics include that it has the advantage of being easy to consume as it has an excellent effect of relieving the bitter taste of wild ginseng, and has excellent elasticity.
Description
본 발명은 산양삼을 이용한 젤리스틱의 제조방법에 관한 것으로, 보다 상세하게는 산양삼의 쓴 맛 해소 효과가 우수하여 섭취가 용이하며, 탄력성이 우수한, 산양삼을 이용한 젤리스틱의 제조방법에 관한 것이다.The present invention relates to a method of manufacturing jelly sticks using wild ginseng, and more specifically, to a method of manufacturing jelly sticks using wild ginseng, which is easy to consume due to its excellent bitter taste relieving effect and has excellent elasticity.
고려인삼(Panax ginseng)은 동양최고의 본초서인 신농본초경에 기재되어 있는 인체 생명력의 원초적 에너지인 원기를 보하는 중요한 약재이다. 고려인삼은 대표적인 생리활성 물질로서 트리테르페노이드(triterpenoid) 계통의 인삼 사포닌(saponins)인 진세노사이드(ginsenoside)와 항암 작용을 갖는 폴리아세틸렌, 항산화 작용을 갖는 페놀계 화합물, 방사선 방어 작용을 갖는 인삼 단백질, 면역조절 작용을 갖는 산성 다당체 등을 함유하고 있다.Korean ginseng (Panax ginseng) is an important herbal medicine that restores vitality, the raw energy of the human body's vitality, as described in Shennong Herbal Medicine, the best Oriental herbal book. Representative physiologically active substances of Korean ginseng include ginsenoside, a ginseng saponin of the triterpenoid family, polyacetylene with anticancer activity, phenolic compounds with antioxidant activity, and radiation protection activity. It contains ginseng protein and acidic polysaccharides with immunomodulatory properties.
특히, 고려인삼은 서양삼(Panax quinquefolium)에 비해 다량의 페놀계 화합물, 폴리아세틸렌 및 산성 다당체 등을 함유하고 있으므로, 보다 나은 생리활성이 기대된다. 고려인삼의 주된 약리성분으로 알려진 인삼 사포닌인 진세노사이드는 동경대학의 시바타(Shibata)그룹에 의해 그 화학구조가 확인되었다.In particular, Korean ginseng is expected to have better physiological activity because it contains a large amount of phenolic compounds, polyacetylene, and acidic polysaccharides compared to American ginseng (Panax quinquefolium). The chemical structure of ginsenoside, a ginseng saponin known to be the main pharmacological ingredient of Korean ginseng, was confirmed by the Shibata group at the University of Tokyo.
이와 같이 고려인삼에 함유되어 있는 인삼 사포닌은 30여종으로 서양삼 14종과 삼칠삼(Panax notoginseng) 15종에 비해 월등히 많은 인삼사포닌을 함유하고 있다. 고려인삼은 전분 등의 탄수화물을 다량으로 함유하고 있지만 다른 식물체에서 볼 수 없는 특이성분으로 인삼 사포닌(ginsenoside), 폴리아세틸렌(polyacetylene), 항산화성 방향족화합물, 간장보호작용을 하는 고미신(gomisin-N-A), 인슐린 유사 작용을 하는 산성펩티드 등을 함유하고 있는 것으로 알려져 있다.As such, there are about 30 types of ginseng saponins contained in Korean ginseng, which contains significantly more ginseng saponins than 14 types of Western ginseng and 15 types of Panax notoginseng. Korean ginseng contains a large amount of carbohydrates such as starch, but its unique components that cannot be found in other plants include ginseng saponin, polyacetylene, antioxidant aromatic compounds, and gomisin-N-A, which has a liver-protecting effect. ), and is known to contain acidic peptides that have insulin-like effects.
사포닌(Saponin)은 배당체(glycoside)의 일종으로 물 또는 알콜에 잘 녹으며 지속적으로 거품을 일으키는 용혈작용 혹은 해독작용 등이 있는 화합물이다. 사포닌 성분은 약 750종의 식물에 함유되어 있고, 일부 해양동물인 해삼, 불가사리 등에도 함유되고 있는 물질이다.Saponin is a type of glycoside and is a compound that is highly soluble in water or alcohol and has a hemolytic or detoxifying effect that continuously produces foam. Saponin is a substance contained in about 750 types of plants, and is also contained in some marine animals such as sea cucumbers and starfish.
이러한 사포닌은 당부분"sugar"(glycone)와 비당부분"non-sugar"(aglycone 또는 genin이라고도 함)으로 구성되어 있는 배당체이다. 특히 사포닌의 비당부분(aglycone)은 사포게닌(sapogenin)이라고 부르는데, 사포닌은 비당부분(aglycone)의 골격 구조에 따라 담마란(dammarane)계와 올레아난(oleanane)계의 2가지로 크게 분류된다.These saponins are glycosides composed of a sugar moiety (glycone) and a non-sugar moiety (also called aglycone or genin). In particular, the aglycone part of saponin is called sapogenin. Depending on the skeletal structure of the aglycone part, saponins are broadly classified into two types: dammarane family and oleanane family.
고려인삼은 오랜 기간 최고의 약재로 인식되어 왔으며 토탈사포닌 제품으로 차, 농축액, 음료, 환, 캡슐, 당침 제품등으로 생산 및 유통되어 소비되고 있다.Korean ginseng has been recognized as the best medicine for a long time and is produced, distributed, and consumed as a total saponin product in tea, concentrate, beverage, pills, capsules, and acupuncture products.
삼은 재배환경에 따른 인위적인 성장과 자연적인 성장의 차이, 육안적 관찰을 통한 형태학적 차이 등에 따라 인삼, 산양삼 및 산삼으로 구분된다. 인삼은 인위적으로 밭이나 논에서 재배한 삼을 말하고, 산양삼은 인삼이나 산삼의 삼씨나 묘삼을 인위적으로 산에서 재배한 삼을 말하며 장뇌삼 또는 산양삼, 산양산삼으로 부르고 있다. 본 발명에서는 이들을 총칭하여 산양삼으로 칭한다.Ginseng is divided into ginseng, wild ginseng, and wild ginseng depending on the differences between artificial and natural growth depending on the cultivation environment and morphological differences through visual observation. Ginseng refers to ginseng artificially grown in fields or rice paddies, and wild ginseng refers to ginseng artificially cultivated in the mountains from ginseng or wild ginseng seeds or seedlings. It is called camphor ginseng, wild ginseng, or wild ginseng. In the present invention, these are collectively referred to as mountain ginseng.
이러한 산양삼은 종래부터 항 당뇨작용, 항암작용, 심장강화 및 혈압 조정, 위장 기능강화, 체력(정력)증진, 뇌기능 강화, 스트레스 해소, 강장효과, 노화억제, 방사선 조사, 방어작용, 빈혈 효과 및 조혈작용, 면역기능 증진 및 활성, 소염작용, 허약체질개선 등에 효과가 있는 것으로 알려져 있고, 산삼을 먹은 사람은 막힌 기를 뚫어 순환시켜 준다고도 한다.Wild ginseng has been known to have anti-diabetic effects, anti-cancer effects, heart strengthening and blood pressure regulation, gastrointestinal function strengthening, physical strength (energy) enhancement, brain function strengthening, stress relief, tonic effect, anti-aging effect, radiation irradiation, defensive action, anemia effect, etc. It is known to be effective in hematopoiesis, immune function enhancement and activation, anti-inflammatory effect, and improvement of weak constitution, and people who eat wild ginseng are said to unclog blocked energy and circulate it.
하지만, 지금까지 산양삼의 이러한 효능을 체험하기 위하여는 생물 또는 건조물을 씹어 먹거나, 추출물의 형태로 유용성분을 우려낸 것을 섭취하는 방법을 사용하고 있지만, 이러한 방법으로는 산양삼 고유의 쓴 맛으로 인해 섭취하기 어려운 문제가 있다.However, in order to experience these effects of wild ginseng, methods have been used to chew live or dried substances or ingest the useful ingredients in the form of extracts. However, these methods are difficult to consume due to the inherent bitter taste of wild ginseng. There is a difficult problem.
대한민국등록특허공보 제10-1919686호(2018.11.19.)에는 산양산삼 추출액이 함유된 액상젤리 스틱의 제조방법이 개시되어 있다.Republic of Korea Patent Publication No. 10-1919686 (2018.11.19.) discloses a method for manufacturing a liquid jelly stick containing wild ginseng extract.
상기 산양산삼 추출액이 함유된 액상젤리 스틱의 제조방법은 면역력 개선에 도움이 되는 장점이 있지만, 산양삼의 쓴 맛 해소 효과가 미흡하여 섭취하기 용이하지 않은 단점이 있다.The manufacturing method of the liquid jelly stick containing the above-described wild ginseng extract has the advantage of helping to improve immunity, but has the disadvantage of not being easy to consume due to the insufficient effect of relieving the bitter taste of wild ginseng.
본 발명의 목적은 산양삼의 쓴 맛 해소 효과가 우수하여 섭취가 용이한, 산양삼을 이용한 젤리스틱의 제조방법을 제공하는 것이다. The purpose of the present invention is to provide a method for manufacturing jelly sticks using wild ginseng, which is easy to consume due to its excellent bitter taste relieving effect.
본 발명의 다른 목적은 탄력성이 우수한, 산양삼을 이용한 젤리스틱의 제조방법을 제공하는 것이다. Another object of the present invention is to provide a method for manufacturing jelly sticks using wild ginseng, which has excellent elasticity.
상기 목적을 달성하기 위하여 본 발명은 다음과 같은 수단을 제공한다.To achieve the above object, the present invention provides the following means.
본 발명은, 산양삼을 발효하여 산양삼발효액을 제조하는 단계(단계 1); 스테비아발효액 100중량부에 겔화제 1~5중량부를 혼합하여 겔화제혼합물을 제조하는 단계(단계 2); 상기 산양삼발효액 5~15중량%, 상기 겔화제혼합물 1~5중량%, 도라지발효액 10~20중량%, 대봉감추출액 10~20중량%, 산돌배추출액 5~15중량% 및 정제수 55~65중량%를 혼합하여 혼합물을 제조하는 단계(단계 3); 및 상기 혼합물을 가열하고, 스틱에 충진하고 냉각하는 단계(단계 4); 를 포함하되, 상기 단계 2에서, 상기 스테비아발효액의 제조방법은, 스테비아잎을 160~170℃에서 20~25분 동안 1차 덖음하는 단계; 상기 1차 덖음한 스테비아잎을 120~130℃에서 5~10분 동안 2차 덖음하는 단계; 상기 2차 덖음한 스테비아잎 100중량부에 정제수 500~550중량부를 가하고 95~105℃에서 30~40분 동안 가열한 후 여과하여 스테비아잎추출액을 수득하는 단계; 및 상기 스테비아잎추출액 100중량부에 블루베리발효액 5~10중량부를 가하고 20~24℃에서 24~26시간 동안 발효시킨 후 여과하는 단계; 를 포함하며, 상기 블루베리발효액은 블루베리착즙액 100중량부에 효모 1~5중량부를 가하고 20~24℃에서 48~50시간 동안 발효시키며, 상기 겔화제는 로커스트콩검, 잔탄검, 한천, 젤라틴, 곤약 및 카라기난으로 구성된 군으로부터 선택되는 어느 하나 이상을 사용하는, 산양삼을 이용한 젤리스틱의 제조방법을 제공한다. The present invention includes the steps of fermenting wild ginseng to produce a wild ginseng fermentation liquid (step 1); Preparing a gelling agent mixture by mixing 1 to 5 parts by weight of a gelling agent with 100 parts by weight of stevia fermentation liquid (step 2); 5 to 15% by weight of the fermented goat ginseng liquid, 1 to 5% by weight of the gelling agent mixture, 10 to 20% by weight of bellflower fermented liquid, 10 to 20% by weight of Daebong persimmon extract, 5 to 15% by weight of Sandol pear extract, and 55 to 65% by weight of purified water. Mixing to prepare a mixture (step 3); and heating the mixture, filling it into sticks and cooling (step 4); Including, in step 2, the method for producing the stevia fermentation liquid includes first peeling the stevia leaves at 160-170°C for 20-25 minutes; Second peeling the first peeled stevia leaves at 120 to 130°C for 5 to 10 minutes; Adding 500 to 550 parts by weight of purified water to 100 parts by weight of the secondly peeled stevia leaves, heating at 95 to 105°C for 30 to 40 minutes, and then filtering to obtain a stevia leaf extract; And adding 5 to 10 parts by weight of blueberry fermentation liquid to 100 parts by weight of the stevia leaf extract, fermenting at 20 to 24 ° C. for 24 to 26 hours, and then filtering; The blueberry fermentation liquid includes 1 to 5 parts by weight of yeast per 100 parts by weight of blueberry juice and fermented at 20 to 24° C. for 48 to 50 hours, and the gelling agent is locust bean gum, xanthan gum, agar, and gelatin. Provides a method for manufacturing jelly sticks using wild ginseng, using at least one selected from the group consisting of konjac and carrageenan.
상기 단계 1에서 상기 산양삼발효액의 제조방법은, 산양삼을 혼합용액에 20~30℃에서 1~2분 동안 침지하는 단계; 상기 침지된 산양삼을 80℃에서 4시간 동안 1차 건조하는 단계; 상기 1차 건조한 산양삼을 60℃에서 10시간 동안 2차 건조하는 단계; 상기 2차 건조한 산양삼을 4~5㎏/㎠, 100~110℃에서 5~6분 동안 퍼핑하는 단계; 상기 퍼핑된 산양삼을 마이크로파 가열 처리하는 단계; 상기 마이크로파 가열 처리된 산양삼을 110~120℃에서 1~2시간 동안 증숙하는 단계; 상기 증숙된 산양삼을 5~10℃에서 4~5일 동안 숙성하는 단계; 상기 숙성된 산양삼 100중량부에 100%(v/v) 에탄올 500~600중량부를 가하고 75~80℃에서 9~10시간 동안 용매추출하여 산양삼추출액을 수득하는 단계; 및 상기 산양삼추출액 100중량부에 아로니아 발효액 1~5중량부, 알룰로스 1~5중량부 및 진피추출액 1~5중량부를 가하고 25~28℃에서 40~42시간 동안 발효시킨 후 여과하여 산양삼발효액을 제조하는 단계; 를 포함하며, 상기 혼합용액은 포도즙 50~60중량%, 레몬즙 20~30중량% 및 자몽즙 15~25중량%를 포함하며, 상기 아로니아 발효액은 아로니아 45~50중량%, 프락토올리고당 45~50중량% 및 자일로스 1~6중량%를 혼합한 후 20~22℃에서 30~32일 동안 발효시키며, 상기 진피추출액은 진피 100중량부에 95%(v/v) 에탄올 500~600중량부를 가하고 25~27℃에서 24시간 방치한 후 여과한다.In Step 1, the method for producing the fermented goat ginseng liquid includes immersing the goat ginseng in a mixed solution at 20 to 30° C. for 1 to 2 minutes; Primary drying of the immersed wild ginseng at 80°C for 4 hours; Secondary drying the first dried wild ginseng at 60°C for 10 hours; Puffing the secondary dried wild ginseng at 4 to 5 kg/cm2 at 100 to 110°C for 5 to 6 minutes; Microwave heating treatment of the puffed wild ginseng; Steaming the microwave heat-treated wild ginseng at 110-120°C for 1-2 hours; Aging the steamed wild ginseng at 5-10°C for 4-5 days; Adding 500 to 600 parts by weight of 100% (v/v) ethanol to 100 parts by weight of the aged wild ginseng and performing solvent extraction at 75 to 80°C for 9 to 10 hours to obtain a wild ginseng extract; And 1 to 5 parts by weight of aronia fermentation broth, 1 to 5 parts by weight of allulose, and 1 to 5 parts by weight of dermal extract were added to 100 parts by weight of the goat ginseng extract, fermented at 25 to 28 ° C. for 40 to 42 hours, and then filtered to produce a fermented goat ginseng solution. manufacturing a; It includes, the mixed solution contains 50-60% by weight of grape juice, 20-30% by weight of lemon juice, and 15-25% by weight of grapefruit juice, and the aronia fermented liquid contains 45-50% by weight of aronia and fructo-oligosaccharides. 45-50% by weight and 1-6% by weight of xylose are mixed and fermented at 20-22°C for 30-32 days, and the dermal extract is mixed with 500-600% of 95% (v/v) ethanol per 100 parts by weight of dermis. Add parts by weight, leave at 25-27°C for 24 hours, and then filter.
상기 단계 3에서, 상기 도라지발효액의 제조방법은, 도라지를 아로니아식초에 5~10분 동안 침지하는 단계; 상기 아로니아식초에 침지된 도라지를 마이크로파 가열 처리하는 단계; 상기 마이크로파 처리된 도라지를 100~110℃에서 1~2시간 동안 증숙하는 단계; 상기 증숙된 도라지를 10~15℃에서 1~2일 동안 숙성하는 단계; 상기 숙성된 도라지 100중량부에 정제수 300중량부를 가하고 1.2~1.6기압, 80~90℃에서 3~4시간 동안 추출하여 도라지추출액을 수득하는 단계; 상기 도라지추출액 100중량부에 복분자종균 1~5중량부 및 자일리톨 1~3중량부를 가하고 20~24℃에서 12~14시간 동안 발효시킨 후 여과하여 도라지발효액을 제조하는 단계; 를 포함하며, 상기 아로니아식초의 제조방법은, 아로니아를 정제수에 20~30℃에서 1~2분 동안 침지하는 단계; 현미추출액 100중량부에 상기 침지한 아로니아 30~40중량부를 가하고 95~105℃에서 50~60분 동안 가열한 후에 여과하여 아로니아추출액을 수득하는 단계; 상기 아로니아추출액 100중량부에 액화효소 3~4중량부를 첨가하고 60℃에서 20~30분 동안 액화시키는 단계; 상기 액화된 아로니아추출액 100중량부에 당화효소 3~4중량부를 첨가하고 60℃에서 50~60분 동안 당화시키는 단계; 상기 당화된 아로니아추출액 100중량부에 효모 1~3중량부를 가하고 30~35℃에서 3~4일 동안 알코올 발효시켜 알코올발효액을 수득하는 단계; 상기 알코올발효액 100중량부에 초산균 1~5중량부를 가하고 30~35℃에서 10~13일 동안 초산 발효시켜 초산발효액을 제조하는 단계; 및 상기 초산발효액을 10~20℃에서 10~30일 동안 숙성시키는 단계; 를 포함하며, 상기 현미추출액은 정제수 100중량부에 현미 10~15중량부를 가하고 100~105℃에서 20~30분 동안 가열하며, 상기 복분자종균은, 복분자 100g에 100㎖의 멸균수를 가하고 마쇄기로 분쇄한 다음 착즙한 후 여과하여 복분자 추출액을 제조하는 단계; 옥수수가루 및 갈락토오스를 중량비 1:1로 배합하여 배지를 제조하는 단계; 및 상기 배지 100중량부에 상기 복분자 추출액 50중량부를 가하고 20~22℃에서 20~22일 동안 발효시켜 복분자종균을 제조하는 단계; 를 포함하여 제조하며, 상기 대봉감추출액의 제조방법은, 물 100중량부에 머위 1~5중량부, 우엉 1~5중량부 및 유근피 1~5중량부를 가하고 100~105℃에서 20~30분 동안 가열하여 제1 추출액을 제조하는 단계; 대봉감을 마이크로파 가열 처리하는 단계; 상기 마이크로파 가열 처리된 대봉감 100중량부에 상기 제1 추출액 500~600중량부, 탈지분유 1~5중량부, 구연산 1~3중량부 및 이소말토올리고당 1~3중량부를 가하고 90~95℃에서 40~50분 동안 가열한 후 여과하여 대봉감추출액을 제조하는 단계; 및 상기 대봉감추출액 100중량부에 아밀로글루코시다제 2중량부를 가하고 65℃에서 1시간 동안 효소처리하는 단계; 를 포함하며, 상기 산돌배추출액의 제조방법은 물 100중량부에 블루베리 1~5중량부, 블랙베리 1~5중량부 및 마키베리 1~5중량부를 가하고 100~105℃에서 20~30분 동안 가열하여 제2 추출액을 제조하는 단계; 산돌배를 분쇄하는 단계; 및 상기 분쇄된 산돌배 100중량부에 상기 제2 추출액 500~600중량부, 루틴 1~5중량부 및 셀룰라아제 1~3중량부를 가하고 90~95℃에서 40~50분 동안 가열한 후 여과하는 단계; 를 포함한다. In step 3, the method for producing the bellflower fermented liquid includes immersing bellflower root in aronia vinegar for 5 to 10 minutes; Microwave heating treatment of the balloon flower soaked in the aronia vinegar; Steaming the microwave-treated bellflower root at 100-110°C for 1-2 hours; Aging the steamed bellflower root at 10-15°C for 1-2 days; Adding 300 parts by weight of purified water to 100 parts by weight of the aged bellflower root and extracting the bellflower root extract at 1.2 to 1.6 atmospheres and 80 to 90°C for 3 to 4 hours; Adding 1 to 5 parts by weight of Bokbunja spores and 1 to 3 parts by weight of xylitol to 100 parts by weight of the bellflower extract, fermenting at 20 to 24°C for 12 to 14 hours, and then filtering to prepare bellflower fermentation liquid; It includes the steps of immersing aronia in purified water at 20-30°C for 1-2 minutes; Adding 30 to 40 parts by weight of the soaked aronia to 100 parts by weight of brown rice extract, heating at 95 to 105°C for 50 to 60 minutes, and then filtering to obtain an aronia extract; Adding 3 to 4 parts by weight of liquefaction enzyme to 100 parts by weight of the aronia extract and liquefying it at 60°C for 20 to 30 minutes; Adding 3 to 4 parts by weight of saccharification enzyme to 100 parts by weight of the liquefied aronia extract and saccharifying it at 60°C for 50 to 60 minutes; Adding 1 to 3 parts by weight of yeast to 100 parts by weight of the saccharified aronia extract and performing alcohol fermentation at 30 to 35° C. for 3 to 4 days to obtain an alcoholic fermentation broth; Preparing an acetic acid fermentation liquid by adding 1 to 5 parts by weight of acetic acid bacteria to 100 parts by weight of the alcoholic fermentation liquid and fermenting the acetic acid at 30 to 35° C. for 10 to 13 days; And maturing the acetic acid fermentation liquid at 10 to 20°C for 10 to 30 days; It includes, the brown rice extract is added 10 to 15 parts by weight of brown rice to 100 parts by weight of purified water and heated at 100 to 105 ℃ for 20 to 30 minutes, and the Bokbunja spawn is obtained by adding 100 ml of sterilized water to 100 g of Bokbunja and grinding it with a grinder. Preparing bokbunja extract by crushing, squeezing, and then filtering; Preparing a medium by mixing corn flour and galactose in a weight ratio of 1:1; And adding 50 parts by weight of the bokbunja extract to 100 parts by weight of the medium and fermenting at 20 to 22 ° C for 20 to 22 days to prepare bokbunja spawn; It is manufactured including, and the method for producing the Daebong persimmon extract is to add 1 to 5 parts by weight of butterbur, 1 to 5 parts by weight of burdock root, and 1 to 5 parts by weight of root bark to 100 parts by weight of water and incubate at 100 to 105°C for 20 to 30 minutes. Preparing a first extract by heating; Microwave heating treatment of Daebonggam; To 100 parts by weight of the microwave heat-treated Daebong persimmon, 500 to 600 parts by weight of the first extract, 1 to 5 parts by weight of skim milk powder, 1 to 3 parts by weight of citric acid, and 1 to 3 parts by weight of isomaltooligosaccharide were added and heated to 40 degrees Celsius at 90 to 95°C. Preparing a Daebong persimmon extract by heating for ~50 minutes and then filtering; And adding 2 parts by weight of amyloglucosidase to 100 parts by weight of the Daebong persimmon extract and performing enzyme treatment at 65°C for 1 hour; Including, the method for producing the Sandol pear extract includes adding 1 to 5 parts by weight of blueberries, 1 to 5 parts by weight of blackberries, and 1 to 5 parts by weight of maqui berries to 100 parts by weight of water and stirring at 100 to 105 ° C. for 20 to 30 minutes. Preparing a second extract by heating; Crushing Sandol pear; And adding 500 to 600 parts by weight of the second extract, 1 to 5 parts by weight of rutin, and 1 to 3 parts by weight of cellulase to 100 parts by weight of the pulverized Sandol pear, heating at 90 to 95° C. for 40 to 50 minutes, and then filtering; Includes.
상기 단계 3 이후에, 상기 혼합물 100중량부에 연자육추출액 1~3중량부 및 연꽃추출액 1~3중량부를 포함하는 단계가 추가되되, 상기 연자육추출액의 제조방법은, 연자육을 100~110℃에서 3~4시간 동안 증숙하는 단계; 상기 증숙된 연자육을 180~190℃에서 30~40분 동안 건조하는 단계; 상기 건조한 연자육을 0.3~0.4㎜로 분쇄하는 단계; 및 상기 분쇄된 연자육 100중량부에 정제수 400~500중량부 및 이소말토올리고당 5~10중량부를 가하고 100~110℃에서 1~2시간 동안 가열한 후 여과하는 단계; 를 포함하며, 상기 연꽃추출액의 제조방법은, 정제수 100중량부에 레몬 5~10중량부를 가하고 95~100℃에서 10~20분 동안 가열하여 레몬추출액을 수득하는 단계; 상기 레몬추출액 100중량부에 연꽃 25~30중량부를 가하고 2~3시간 동안 침지하여 연꽃침지액을 수득하는 단계; 및 상기 연꽃침지액 100중량부에 자일리톨 1~5중량부를 가하고 90~95℃에서 30~40분 동안 가열한 후에 여과하는 단계; 를 포함한다. After step 3, a step of including 1 to 3 parts by weight of lotus extract and 1 to 3 parts by weight of lotus extract is added to 100 parts by weight of the mixture. Steaming for ~4 hours; Drying the steamed soft meat at 180-190°C for 30-40 minutes; Grinding the dried soft meat into 0.3-0.4 mm; And adding 400 to 500 parts by weight of purified water and 5 to 10 parts by weight of isomaltooligosaccharide to 100 parts by weight of the pulverized soft meat, heating at 100 to 110° C. for 1 to 2 hours, and then filtering; The method for producing the lotus extract includes adding 5 to 10 parts by weight of lemon to 100 parts by weight of purified water and heating at 95 to 100° C. for 10 to 20 minutes to obtain a lemon extract; Adding 25 to 30 parts by weight of lotus flowers to 100 parts by weight of the lemon extract and immersing for 2 to 3 hours to obtain a lotus immersion solution; And adding 1 to 5 parts by weight of xylitol to 100 parts by weight of the lotus steeping liquid, heating at 90 to 95° C. for 30 to 40 minutes, and then filtering; Includes.
본 발명에 따른 산양삼을 이용한 젤리스틱의 제조방법은 산양삼의 쓴 맛 해소 효과가 우수하여 섭취가 용이한 장점이 있다. The method for manufacturing jelly sticks using wild ginseng according to the present invention has the advantage of being easy to ingest because it has an excellent effect of relieving the bitter taste of wild ginseng.
또한, 본 발명에 따른 산양삼을 이용한 젤리스틱의 제조방법은 탄력성이 우수한, 장점이 있다. In addition, the method of manufacturing jelly sticks using wild ginseng according to the present invention has the advantage of excellent elasticity.
이하, 본 발명을 상세히 설명하면 다음과 같다.Hereinafter, the present invention will be described in detail as follows.
먼저, 본 발명에 따른 산양삼을 이용한 젤리스틱의 제조방법을 설명한다.First, a method for manufacturing jelly sticks using wild ginseng according to the present invention will be described.
본 발명의 산양삼을 이용한 젤리스틱의 제조방법은,The method for manufacturing jelly sticks using wild ginseng of the present invention is,
산양삼을 발효하여 산양삼발효액을 제조하는 단계(단계 1);Producing wild ginseng fermentation liquid by fermenting wild ginseng (step 1);
스테비아발효액 100중량부에 겔화제 1~5중량부를 혼합하여 겔화제혼합물을 제조하는 단계(단계 2);Preparing a gelling agent mixture by mixing 1 to 5 parts by weight of a gelling agent with 100 parts by weight of stevia fermentation liquid (step 2);
상기 산양삼발효액 5~15중량%, 상기 겔화제혼합물 1~5중량%, 도라지발효액 10~20중량%, 대봉감추출액 10~20중량%, 산돌배추출액 5~15중량% 및 정제수 55~65중량%를 혼합하여 혼합물을 제조하는 단계(단계 3); 및5 to 15% by weight of the fermented goat ginseng liquid, 1 to 5% by weight of the gelling agent mixture, 10 to 20% by weight of bellflower fermented liquid, 10 to 20% by weight of Daebong persimmon extract, 5 to 15% by weight of Sandol pear extract, and 55 to 65% by weight of purified water. Mixing to prepare a mixture (step 3); and
상기 혼합물을 가열하고, 스틱에 충진하고 냉각하는 단계(단계 4);Heating the mixture, filling it into sticks and cooling (step 4);
를 포함한다.Includes.
상기 단계 1에서 상기 산양삼발효액의 제조방법은,The method for producing the fermented wild ginseng liquid in step 1 is,
산양삼을 혼합용액에 20~30℃에서 1~2분 동안 침지하는 단계;Immersing wild ginseng in a mixed solution at 20-30°C for 1-2 minutes;
상기 침지된 산양삼을 80℃에서 4시간 동안 1차 건조하는 단계;Primary drying of the immersed wild ginseng at 80°C for 4 hours;
상기 1차 건조한 산양삼을 60℃에서 10시간 동안 2차 건조하는 단계;Secondary drying the first dried wild ginseng at 60°C for 10 hours;
상기 2차 건조한 산양삼을 4~5㎏/㎠, 100~110℃에서 5~6분 동안 퍼핑하는 단계;Puffing the secondary dried wild ginseng at 4 to 5 kg/cm2 at 100 to 110°C for 5 to 6 minutes;
상기 퍼핑된 산양삼을 마이크로파 가열 처리하는 단계;Microwave heating treatment of the puffed wild ginseng;
상기 마이크로파 가열 처리된 산양삼을 110~120℃에서 1~2시간 동안 증숙하는 단계;Steaming the microwave heat-treated wild ginseng at 110-120°C for 1-2 hours;
상기 증숙된 산양삼을 5~10℃에서 4~5일 동안 숙성하는 단계;Aging the steamed wild ginseng at 5-10°C for 4-5 days;
상기 숙성된 산양삼 100중량부에 100%(v/v) 에탄올 500~600중량부를 가하고 75~80℃에서 9~10시간 동안 용매추출하여 산양삼추출액을 수득하는 단계; 및Adding 500 to 600 parts by weight of 100% (v/v) ethanol to 100 parts by weight of the aged wild ginseng and performing solvent extraction at 75 to 80°C for 9 to 10 hours to obtain a wild ginseng extract; and
상기 산양삼추출액 100중량부에 아로니아 발효액 1~5중량부, 알룰로스 1~5중량부 및 진피추출액 1~5중량부를 가하고 25~28℃에서 40~42시간 동안 발효시킨 후 여과하여 산양삼발효액을 제조하는 단계;To 100 parts by weight of the goat ginseng extract, 1 to 5 parts by weight of aronia fermentation broth, 1 to 5 parts by weight of allulose, and 1 to 5 parts by weight of dermal extract were added, fermented at 25 to 28 ° C. for 40 to 42 hours, and then filtered to obtain the goat ginseng fermentation liquid. manufacturing step;
를 포함한다.Includes.
본 발명은 산양삼을 상기와 같은 방법으로 발효시킴으로써 산양삼의 쓴 맛을 제거하고 산양삼의 유용성분의 용출효율을 향상시킬 수 있는 것에 특징이 있다.The present invention is characterized by being able to remove the bitter taste of wild ginseng and improve the elution efficiency of useful components of wild ginseng by fermenting wild ginseng in the same manner as described above.
상기 혼합용액은 포도즙 50~60중량%, 레몬즙 20~30중량% 및 자몽즙 15~25중량%를 포함한다.The mixed solution contains 50-60% by weight of grape juice, 20-30% by weight of lemon juice, and 15-25% by weight of grapefruit juice.
상기 아로니아 발효액은 아로니아 45~50중량%, 프락토올리고당 45~50중량% 및 자일로스 1~6중량%를 혼합한 후 20~22℃에서 30~32일 동안 발효시켜 제조한다.The aronia fermentation broth is prepared by mixing 45-50% by weight of aronia, 45-50% by weight of fructo-oligosaccharides, and 1-6% by weight of xylose and fermenting at 20-22°C for 30-32 days.
상기 진피추출액은 진피 100중량부에 95%(v/v) 에탄올 500~600중량부를 가하고 25~27℃에서 24시간 방치한 후 여과하여 제조한다.The dermal extract is prepared by adding 500 to 600 parts by weight of 95% (v/v) ethanol to 100 parts by weight of dermis, leaving it at 25 to 27°C for 24 hours, and then filtering.
상기 단계 2는, 스테비아발효액 100중량부에 겔화제 1~5중량부를 혼합하여 겔화제혼합물을 제조하는 단계이다. Step 2 is a step of preparing a gelling agent mixture by mixing 1 to 5 parts by weight of a gelling agent with 100 parts by weight of stevia fermentation liquid.
본 발명은 겔화제에 스테비아발효액을 혼합시킴으로써 산양삼 젤리스틱의 탄력성을 향상시킨 것에 특징이 있다. The present invention is characterized by improving the elasticity of wild ginseng jelly sticks by mixing stevia fermentation liquid with a gelling agent.
상기 스테비아발효액의 제조방법은,The method for producing the stevia fermentation liquid is,
스테비아잎을 160~170℃에서 20~25분 동안 1차 덖음하는 단계;First peeling the stevia leaves at 160-170°C for 20-25 minutes;
상기 1차 덖음한 스테비아잎을 120~130℃에서 5~10분 동안 2차 덖음하는 단계;Second peeling the first peeled stevia leaves at 120 to 130°C for 5 to 10 minutes;
상기 2차 덖음한 스테비아잎 100중량부에 정제수 500~550중량부를 가하고 95~105℃에서 30~40분 동안 가열한 후 여과하여 스테비아잎추출액을 수득하는 단계; 및Adding 500 to 550 parts by weight of purified water to 100 parts by weight of the secondly peeled stevia leaves, heating at 95 to 105°C for 30 to 40 minutes, and then filtering to obtain a stevia leaf extract; and
상기 스테비아잎추출액 100중량부에 블루베리발효액 5~10중량부를 가하고 20~24℃에서 24~26시간 동안 발효시킨 후 여과하는 단계;Adding 5 to 10 parts by weight of blueberry fermentation liquid to 100 parts by weight of the stevia leaf extract, fermenting at 20 to 24°C for 24 to 26 hours, and then filtering;
를 포함한다. Includes.
상기 블루베리발효액은 블루베리착즙액 100중량부에 효모 1~5중량부를 가하고 20~24℃에서 48~50시간 동안 발효시켜 제조한다.The blueberry fermentation liquid is prepared by adding 1 to 5 parts by weight of yeast to 100 parts by weight of blueberry juice and fermenting at 20 to 24 ° C. for 48 to 50 hours.
상기 겔화제는 로커스트콩검, 잔탄검, 한천, 젤라틴, 곤약 및 카라기난으로 구성된 군으로부터 선택되는 어느 하나 이상을 사용할 수 있다.The gelling agent may be one or more selected from the group consisting of locust bean gum, xanthan gum, agar, gelatin, konjac, and carrageenan.
상기 단계 3은 상기 산양삼발효액 5~15중량%, 상기 겔화제혼합물 1~5중량%, 도라지발효액 10~20중량%, 대봉감추출액 10~20중량%, 산돌배추출액 5~15중량% 및 정제수 55~65중량%를 혼합하여 혼합물을 제조하는 단계이다.Step 3 is 5 to 15% by weight of the fermented wild ginseng liquid, 1 to 5% by weight of the gelling agent mixture, 10 to 20% by weight of bellflower fermented liquid, 10 to 20% by weight of Daebong persimmon extract, 5 to 15% by weight of Sandol pear extract, and 55% by weight of purified water. This is the step of preparing a mixture by mixing 65% by weight.
상기 산양삼발효액이 5중량% 미만 포함되면 산양삼의 유용성분이 적게 용출되는 문제가 있고, 15중량% 초과 포함되면 산양삼의 쓴 맛이 강해지는 문제가 있다.If the fermented wild ginseng solution contains less than 5% by weight, there is a problem that less useful components of the wild ginseng are eluted, and if it contains more than 15% by weight, there is a problem that the bitter taste of the wild ginseng becomes stronger.
상기 겔화제혼합물이 1중량% 미만 포함되면 젤리의 조직감이 나빠지는 문제가 있고, 5중량% 초과 포함되면 경도가 너무 강해지는 문제가 있다.If the gelling agent mixture is included in less than 1% by weight, the texture of the jelly deteriorates, and if it is included in more than 5% by weight, the hardness becomes too strong.
상기 도라지발효액이 10중량% 미만 포함되면 도라지의 유용성분이 적게 용출되는 문제가 있고, 20중량% 초과 포함되면 도라지의 아린 맛이 강해지는 문제가 있다.If the bellflower fermented liquid is contained in less than 10% by weight, there is a problem that less useful components of bellflower root are eluted, and if it is contained in more than 20% by weight, there is a problem that the pungent taste of bellflower root becomes stronger.
상기 대봉감추출액이 10중량% 미만 포함되면 대봉감의 유용성분이 적게 용출되는 문제가 있고, 20중량% 초과 포함되면 대봉감의 떫은 맛이 강해지는 문제가 있다.If the Daebong persimmon extract is contained in an amount of less than 10% by weight, there is a problem that less useful components of the Daebong persimmon are eluted, and if it is contained in more than 20% by weight, there is a problem that the astringent taste of the Daebong persimmon becomes stronger.
상기 산돌배추출액이 5중량% 미만 포함되면 젤리스틱의 단맛이 부족해지는 문제가 있고, 15중량% 초과 포함되면 단맛이 너무 강해지는 문제가 있다.If the Sandol pear extract is included in less than 5% by weight, the sweetness of the jelly stick becomes insufficient, and if it is included in more than 15% by weight, the sweetness becomes too strong.
상기 도라지발효액의 제조방법은,The method for producing the bellflower fermented liquid is,
도라지를 아로니아식초에 5~10분 동안 침지하는 단계;Soaking bellflower root in aronia vinegar for 5 to 10 minutes;
상기 아로니아식초에 침지된 도라지를 마이크로파 가열 처리하는 단계;Microwave heating treatment of the balloon flower soaked in the aronia vinegar;
상기 마이크로파 처리된 도라지를 100~110℃에서 1~2시간 동안 증숙하는 단계;Steaming the microwave-treated bellflower root at 100-110°C for 1-2 hours;
상기 증숙된 도라지를 10~15℃에서 1~2일 동안 숙성하는 단계;Aging the steamed bellflower root at 10-15°C for 1-2 days;
상기 숙성된 도라지 100중량부에 정제수 300중량부를 가하고 1.2~1.6기압, 80~90℃에서 3~4시간 동안 추출하여 도라지추출액을 수득하는 단계;Adding 300 parts by weight of purified water to 100 parts by weight of the aged bellflower root and extracting the bellflower root extract at 1.2 to 1.6 atmospheres and 80 to 90°C for 3 to 4 hours;
상기 도라지추출액 100중량부에 복분자종균 1~5중량부 및 자일리톨 1~3중량부를 가하고 20~24℃에서 12~14시간 동안 발효시킨 후 여과하여 도라지발효액을 제조하는 단계;Adding 1 to 5 parts by weight of Bokbunja spores and 1 to 3 parts by weight of xylitol to 100 parts by weight of the bellflower extract, fermenting at 20 to 24°C for 12 to 14 hours, and then filtering to prepare bellflower fermentation liquid;
를 포함한다.Includes.
상기 아로니아식초의 제조방법은,The method for producing the aronia vinegar is,
아로니아를 정제수에 20~30℃에서 1~2분 동안 침지하는 단계;Immersing aronia in purified water at 20-30°C for 1-2 minutes;
현미추출액 100중량부에 상기 침지한 아로니아 30~40중량부를 가하고 95~105℃에서 50~60분 동안 가열한 후에 여과하여 아로니아추출액을 수득하는 단계;Adding 30 to 40 parts by weight of the soaked aronia to 100 parts by weight of brown rice extract, heating at 95 to 105°C for 50 to 60 minutes, and then filtering to obtain an aronia extract;
상기 아로니아추출액 100중량부에 액화효소 3~4중량부를 첨가하고 60℃에서 20~30분 동안 액화시키는 단계;Adding 3 to 4 parts by weight of liquefaction enzyme to 100 parts by weight of the aronia extract and liquefying it at 60°C for 20 to 30 minutes;
상기 액화된 아로니아추출액 100중량부에 당화효소 3~4중량부를 첨가하고 60℃에서 50~60분 동안 당화시키는 단계;Adding 3 to 4 parts by weight of saccharification enzyme to 100 parts by weight of the liquefied aronia extract and saccharifying it at 60°C for 50 to 60 minutes;
상기 당화된 아로니아추출액 100중량부에 효모 1~3중량부를 가하고 30~35℃에서 3~4일 동안 알코올 발효시켜 알코올발효액을 수득하는 단계;Adding 1 to 3 parts by weight of yeast to 100 parts by weight of the saccharified aronia extract and performing alcohol fermentation at 30 to 35° C. for 3 to 4 days to obtain an alcoholic fermentation broth;
상기 알코올발효액 100중량부에 초산균 1~5중량부를 가하고 30~35℃에서 10~13일 동안 초산 발효시켜 초산발효액을 제조하는 단계; 및Preparing an acetic acid fermentation liquid by adding 1 to 5 parts by weight of acetic acid bacteria to 100 parts by weight of the alcoholic fermentation liquid and fermenting the acetic acid at 30 to 35° C. for 10 to 13 days; and
상기 초산발효액을 10~20℃에서 10~30일 동안 숙성시키는 단계;Aging the acetic acid fermentation liquid at 10 to 20°C for 10 to 30 days;
를 포함한다.Includes.
상기 현미추출액은 정제수 100중량부에 현미 10~15중량부를 가하고 100~105℃에서 20~30분 동안 가열하여 제조한다. The brown rice extract is prepared by adding 10 to 15 parts by weight of brown rice to 100 parts by weight of purified water and heating at 100 to 105 ° C. for 20 to 30 minutes.
상기 복분자종균은, The bokbunja spawn,
복분자 100g에 100㎖의 멸균수를 가하고 마쇄기로 분쇄한 다음 착즙한 후 여과하여 복분자 추출액을 제조하는 단계;Preparing a bokbunja extract by adding 100 ml of sterilized water to 100 g of bokbunja, grinding it with a grinder, squeezing juice, and then filtering;
옥수수가루 및 갈락토오스를 중량비 1:1로 배합하여 배지를 제조하는 단계; 및Preparing a medium by mixing corn flour and galactose in a weight ratio of 1:1; and
상기 배지 100중량부에 상기 복분자 추출액 50중량부를 가하고 20~22℃에서 20~22일 동안 발효시켜 복분자종균을 제조하는 단계;Adding 50 parts by weight of the Bokbunja extract to 100 parts by weight of the medium and fermenting at 20 to 22°C for 20 to 22 days to produce Bokbunja spawn;
를 포함하여 제조한다.Manufactured including.
상기 대봉감추출액의 제조방법은,The manufacturing method of the Daebong persimmon extract is,
물 100중량부에 머위 1~5중량부, 우엉 1~5중량부 및 유근피 1~5중량부를 가하고 100~105℃에서 20~30분 동안 가열하여 제1 추출액을 제조하는 단계;Preparing a first extract by adding 1 to 5 parts by weight of butterbur, 1 to 5 parts by weight of burdock, and 1 to 5 parts by weight of root bark to 100 parts by weight of water and heating at 100 to 105 ° C. for 20 to 30 minutes;
대봉감을 마이크로파 가열 처리하는 단계;Microwave heating treatment of Daebonggam;
상기 마이크로파 가열 처리된 대봉감 100중량부에 상기 제1 추출액 500~600중량부, 탈지분유 1~5중량부, 구연산 1~3중량부 및 이소말토올리고당 1~3중량부를 가하고 90~95℃에서 40~50분 동안 가열한 후 여과하여 대봉감추출액을 제조하는 단계; 및To 100 parts by weight of the microwave heat-treated Daebong persimmon, 500 to 600 parts by weight of the first extract, 1 to 5 parts by weight of skim milk powder, 1 to 3 parts by weight of citric acid, and 1 to 3 parts by weight of isomaltooligosaccharide were added and heated to 40 degrees Celsius at 90 to 95°C. Preparing a Daebong persimmon extract by heating for ~50 minutes and then filtering; and
상기 대봉감추출액 100중량부에 아밀로글루코시다제 2중량부를 가하고 65℃에서 1시간 동안 효소처리하는 단계;Adding 2 parts by weight of amyloglucosidase to 100 parts by weight of the Daebong persimmon extract and performing enzyme treatment at 65°C for 1 hour;
를 포함한다.Includes.
상기 산돌배추출액의 제조방법은The manufacturing method of the Sandol pear extract is
물 100중량부에 블루베리 1~5중량부, 블랙베리 1~5중량부 및 마키베리 1~5중량부를 가하고 100~105℃에서 20~30분 동안 가열하여 제2 추출액을 제조하는 단계;Preparing a second extract by adding 1 to 5 parts by weight of blueberries, 1 to 5 parts by weight of blackberries and 1 to 5 parts by weight of maqui berries to 100 parts by weight of water and heating at 100 to 105°C for 20 to 30 minutes;
산돌배를 분쇄하는 단계; 및Crushing Sandol pear; and
상기 분쇄된 산돌배 100중량부에 상기 제2 추출액 500~600중량부, 루틴 1~5중량부 및 셀룰라아제 1~3중량부를 가하고 90~95℃에서 40~50분 동안 가열한 후 여과하여 산돌배추출액을 제조하는 단계; Add 500 to 600 parts by weight of the second extract, 1 to 5 parts by weight of rutin, and 1 to 3 parts by weight of cellulase to 100 parts by weight of the pulverized Sandol pear, heat at 90 to 95°C for 40 to 50 minutes, and filter to obtain the Sandol pear extract. manufacturing step;
를 포함한다. Includes.
본 발명은 상기 단계 3 이후에, 상기 혼합물 100중량부에 연자육추출액 1~3중량부 및 연꽃추출액 1~3중량부를 포함하는 단계가 추가될 수 있다.In the present invention, after step 3, a step comprising 1 to 3 parts by weight of lotus extract and 1 to 3 parts by weight of lotus extract may be added to 100 parts by weight of the mixture.
상기 혼합물 100중량부에 연자육추출액 1~3중량부 및 연꽃추출액 1~3중량부를 추가적으로 포함하므로써 산양삼 젤리스틱의 맛을 더욱 향상시킬 수 있는 장점이 있다.There is an advantage in further improving the taste of wild ginseng jelly sticks by additionally including 1 to 3 parts by weight of lotus extract and 1 to 3 parts by weight of lotus extract in 100 parts by weight of the mixture.
상기 연자육추출액의 제조방법은,The method for producing the soft meat extract is,
연자육을 100~110℃에서 3~4시간 동안 증숙하는 단계;Steaming soft meat at 100-110°C for 3-4 hours;
상기 증숙된 연자육을 180~190℃에서 30~40분 동안 건조하는 단계;Drying the steamed soft meat at 180-190°C for 30-40 minutes;
상기 건조한 연자육을 0.3~0.4㎜로 분쇄하는 단계; 및Grinding the dried soft meat into 0.3-0.4 mm; and
상기 분쇄된 연자육 100중량부에 정제수 400~500중량부 및 이소말토올리고당 5~10중량부를 가하고 100~110℃에서 1~2시간 동안 가열한 후 여과하는 단계;Adding 400 to 500 parts by weight of purified water and 5 to 10 parts by weight of isomaltooligosaccharide to 100 parts by weight of the pulverized soft meat, heating at 100 to 110° C. for 1 to 2 hours, and then filtering;
를 포함한다.Includes.
상기 연꽃추출액의 제조방법은,The method for producing the lotus extract is,
정제수 100중량부에 레몬 5~10중량부를 가하고 95~100℃에서 10~20분 동안 가열하여 레몬추출액을 수득하는 단계;Adding 5 to 10 parts by weight of lemon to 100 parts by weight of purified water and heating at 95 to 100°C for 10 to 20 minutes to obtain lemon extract;
상기 레몬추출액 100중량부에 연꽃 25~30중량부를 가하고 2~3시간 동안 침지하여 연꽃침지액을 수득하는 단계; 및Adding 25 to 30 parts by weight of lotus flowers to 100 parts by weight of the lemon extract and immersing for 2 to 3 hours to obtain a lotus immersion solution; and
상기 연꽃침지액 100중량부에 자일리톨 1~5중량부를 가하고 90~95℃에서 30~40분 동안 가열한 후에 여과하는 단계;Adding 1 to 5 parts by weight of xylitol to 100 parts by weight of the lotus steep solution, heating at 90 to 95°C for 30 to 40 minutes, and then filtering;
를 포함한다.Includes.
상기 단계 4는 상기 혼합물을 가열하고, 스틱에 충진하고 냉각하는 단계이다.Step 4 is the step of heating the mixture, filling it into sticks, and cooling it.
본 발명에 따른 산양삼을 이용한 젤리스틱의 제조방법은 산양삼의 쓴 맛 해소 효과가 우수하여 섭취가 용이한 장점이 있다. The method for manufacturing jelly sticks using wild ginseng according to the present invention has the advantage of being easy to ingest because it has an excellent effect of relieving the bitter taste of wild ginseng.
또한, 본 발명에 따른 산양삼을 이용한 젤리스틱의 제조방법은 탄력성이 우수한, 장점이 있다. In addition, the method of manufacturing jelly sticks using wild ginseng according to the present invention has the advantage of excellent elasticity.
이하, 실시 예를 통하여 본 발명의 구성 및 효과를 더욱 상세히 설명하고자 한다. 이들 실시 예는 오로지 본 발명을 예시하기 위한 것일 뿐 본 발명의 범위가 이들 실시 예에 의해 제한되는 것은 아니다. Hereinafter, the configuration and effects of the present invention will be described in more detail through examples. These examples are only for illustrating the present invention and the scope of the present invention is not limited by these examples.
산양삼을 혼합용액에 25℃에서 2분 동안 침지하였다. 상기 침지된 산양삼을 80℃에서 4시간 동안 1차 건조하였다. 상기 1차 건조한 산양삼을 60℃에서 10시간 동안 2차 건조하였다. 상기 2차 건조한 산양삼을 4㎏/㎠, 110℃에서 6분 동안 퍼핑하였다. 상기 퍼핑된 산양삼을 2,500MHz, 출력 700와트(watt)의 마이크로파로 5분 동안 가열처리하였다. 상기 마이크로파 가열 처리된 산양삼을 120℃에서 2시간 동안 증숙하였다. 상기 증숙된 산양삼을 10℃에서 5일 동안 숙성하였다. 상기 숙성된 산양삼 100중량부에 100%(v/v) 에탄올 600중량부를 가하고 80℃에서 10시간 동안 용매추출하여 산양삼추출액을 수득하였다. 상기 산양삼추출액 100중량부에 아로니아 발효액 5중량부, 알룰로스 5중량부 및 진피추출액 5중량부를 가하고 25℃에서 40시간 동안 발효시킨 후 여과하여 산양삼발효액을 제조하였다. 상기 혼합용액은 포도즙 60중량%, 레몬즙 20중량% 및 자몽즙 20중량%를 혼합하여 제조하였다. 상기 아로니아 발효액은 아로니아 50중량%, 프락토올리고당 45중량% 및 자일로스 5중량%를 혼합한 후 22℃에서 30일 동안 발효시켜 제조하였다. 상기 진피추출액은 진피 100중량부에 95%(v/v) 에탄올 600중량부를 가하고 25℃에서 24시간 방치한 후 여과하여 제조하였다. Wild ginseng was immersed in the mixed solution at 25°C for 2 minutes. The immersed wild ginseng was first dried at 80°C for 4 hours. The first dried wild ginseng was secondarily dried at 60°C for 10 hours. The second dried wild ginseng was puffed at 4 kg/cm2 and 110°C for 6 minutes. The puffed wild ginseng was heat-treated for 5 minutes using a microwave at 2,500 MHz and an output of 700 watts. The microwave heat-treated wild ginseng was steamed at 120°C for 2 hours. The steamed wild ginseng was aged at 10°C for 5 days. 600 parts by weight of 100% (v/v) ethanol was added to 100 parts by weight of the aged wild ginseng, and solvent extraction was performed at 80° C. for 10 hours to obtain a wild ginseng extract. 5 parts by weight of aronia fermentation broth, 5 parts by weight of allulose, and 5 parts by weight of dermal extract were added to 100 parts by weight of the mountainous ginseng extract, fermented at 25°C for 40 hours, and then filtered to prepare a fermented goat ginseng broth. The mixed solution was prepared by mixing 60% by weight of grape juice, 20% by weight of lemon juice, and 20% by weight of grapefruit juice. The aronia fermentation broth was prepared by mixing 50% by weight of aronia, 45% by weight of fructo-oligosaccharides, and 5% by weight of xylose and fermenting at 22°C for 30 days. The dermal extract was prepared by adding 600 parts by weight of 95% (v/v) ethanol to 100 parts by weight of dermis, leaving it at 25°C for 24 hours, and then filtering.
스테비아발효액 100중량부에 겔화제 5중량부를 혼합하여 겔화제혼합물을 제조하였다. 상기 겔화제는 로커스트콩검 60중량%, 잔탄검 20중량% , 한천 10중량% 및 젤라틴 10중량%를 혼합하여 수득하였다. A gelling agent mixture was prepared by mixing 5 parts by weight of gelling agent with 100 parts by weight of stevia fermentation liquid. The gelling agent was obtained by mixing 60% by weight of locust bean gum, 20% by weight of xanthan gum, 10% by weight of agar, and 10% by weight of gelatin.
상기 스테비아발효액은, 스테비아잎을 170℃에서 20분 동안 1차 덖음하고, 상기 1차 덖음한 스테비아잎을 120℃에서 5분 동안 2차 덖음하고, 상기 2차 덖음한 스테비아잎 100중량부에 정제수 500중량부를 가하고 105℃에서 30분 동안 가열한 후 여과하여 스테비아잎추출액을 수득하고, 상기 스테비아잎추출액 100중량부에 블루베리발효액 10중량부를 가하고 24℃에서 24시간 동안 발효시킨 후 여과하여 제조하였다. 상기 블루베리발효액은 블루베리착즙액 100중량부에 효모 5중량부를 가하고 24℃에서 48시간 동안 발효시켜 제조하였다.The stevia fermentation liquid is prepared by first peeling stevia leaves at 170°C for 20 minutes, peeling the first peeled stevia leaves for a second time at 120°C for 5 minutes, and adding purified water to 100 parts by weight of the second peeled stevia leaves. 500 parts by weight were added, heated at 105°C for 30 minutes, and then filtered to obtain a stevia leaf extract. 10 parts by weight of blueberry fermentation liquid was added to 100 parts by weight of the stevia leaf extract, fermented at 24°C for 24 hours, and then filtered. . The blueberry fermentation liquid was prepared by adding 5 parts by weight of yeast to 100 parts by weight of blueberry juice and fermenting at 24°C for 48 hours.
상기 산양삼발효액 10중량%, 상기 겔화제혼합물 3중량%, 도라지발효액 11중량%, 대봉감추출액 11중량%, 산돌배추출액 10중량% 및 정제수 55중량%를 혼합하여 혼합물을 제조하고, 상기 혼합물을 95℃에서 10분 동안 가열하고, 스틱에 충진하고 냉각하여 산양삼을 이용한 젤리스틱을 제조하였다. A mixture was prepared by mixing 10% by weight of the fermented goat ginseng liquid, 3% by weight of the gelling agent mixture, 11% by weight of bellflower fermented liquid, 11% by weight of Daebong persimmon extract, 10% by weight of Sandol pear extract, and 55% by weight of purified water, and the mixture was kept at 95°C. Jelly sticks using wild ginseng were manufactured by heating for 10 minutes, filling into sticks, and cooling.
상기 도라지발효액은, 도라지를 아로니아식초에 10분 동안 침지하고, 상기 아로니아식초에 침지된 도라지를 2,500MHz, 출력 700와트(watt)의 마이크로파로 5분 동안 가열처리하고, 상기 마이크로파 처리된 도라지를 110℃에서 2시간 동안 증숙하고, 상기 증숙된 도라지를 15℃에서 2일 동안 숙성하고, 상기 숙성된 도라지 100중량부에 정제수 300중량부를 가하고 1.2기압, 80℃에서 3시간 동안 추출하여 도라지추출액을 수득하고, 상기 도라지추출액 100중량부에 복분자종균 5중량부 및 자일리톨 3중량부를 가하고 24℃에서 14시간 동안 발효시킨 후 여과하여 제조하였다. The bellflower fermentation liquid is made by immersing bellflowers in aronia vinegar for 10 minutes, heating the bellflowers soaked in aronia vinegar for 5 minutes with a microwave of 2,500 MHz and an output of 700 watts, and heating the bellflowers treated with the microwave. Steamed at 110°C for 2 hours, aged the steamed bellflower at 15°C for 2 days, added 300 parts by weight of purified water to 100 parts by weight of the aged bellflower, and extracted at 1.2 atm, 80°C for 3 hours to produce bellflower extract. was obtained, and 5 parts by weight of Bokbunja seed bacteria and 3 parts by weight of xylitol were added to 100 parts by weight of the bellflower extract, fermented at 24°C for 14 hours, and then filtered.
상기 아로니아식초는, 아로니아를 정제수에 25℃에서 1분 동안 침지하고, 현미추출액 100중량부에 상기 침지한 아로니아 40중량부를 가하고 105℃에서 60분 동안 가열한 후에 여과하여 아로니아추출액을 수득하고, 상기 아로니아추출액 100중량부에 액화효소 4중량부를 첨가하고 60℃에서 30분 동안 액화시키고, 상기 액화된 아로니아추출액 100중량부에 당화효소 4중량부를 첨가하고 60℃에서 60분 동안 당화시키고, 상기 당화된 아로니아추출액 100중량부에 효모 3중량부를 가하고 30℃에서 4일 동안 알코올 발효시켜 알코올발효액을 수득하고, 상기 알코올발효액 100중량부에 초산균 5중량부를 가하고 30℃에서 13일 동안 초산 발효시켜 초산발효액을 제조하고, 상기 초산발효액을 20℃에서 10일 동안 숙성시켜 제조하였다.The aronia vinegar is made by immersing aronia in purified water at 25°C for 1 minute, adding 40 parts by weight of the soaked aronia to 100 parts by weight of brown rice extract, heating at 105°C for 60 minutes, and filtering to obtain an aronia extract. Obtained, 4 parts by weight of liquefaction enzyme was added to 100 parts by weight of the aronia extract and liquefied at 60°C for 30 minutes, and 4 parts by weight of saccharification enzyme was added to 100 parts by weight of the liquefied aronia extract and liquefied at 60°C for 60 minutes. After saccharification, 3 parts by weight of yeast were added to 100 parts by weight of the saccharified aronia extract and alcohol fermented at 30°C for 4 days to obtain an alcoholic fermentation liquid. 5 parts by weight of acetic acid bacteria were added to 100 parts by weight of the alcoholic fermentation liquid and fermented at 30°C for 13 days. An acetic acid fermentation broth was prepared by fermenting acetic acid for 10 days, and the acetic acid fermentation broth was aged at 20°C for 10 days.
상기 현미추출액은 정제수 100중량부에 현미 15중량부를 가하고 105℃에서 30분 동안 가열하여 제조하였다.The brown rice extract was prepared by adding 15 parts by weight of brown rice to 100 parts by weight of purified water and heating at 105°C for 30 minutes.
상기 복분자종균은, 복분자 100g에 100㎖의 멸균수를 가하고 마쇄기로 분쇄한 다음 착즙한 후 여과하여 복분자 추출액을 제조하고, 옥수수가루 및 갈락토오스를 중량비 1:1로 배합하여 배지를 제조하고, 상기 배지 100중량부에 상기 복분자 추출액 50중량부를 가하고 22℃에서 20일 동안 발효시켜 제조하였다.The Bokbunja spawn was prepared by adding 100 ml of sterilized water to 100 g of Bokbunja, pulverizing it with a grinder, extracting juice, and then filtering to prepare Bokbunja extract, and mixing corn flour and galactose in a weight ratio of 1:1 to prepare a medium, and the medium It was prepared by adding 50 parts by weight of the bokbunja extract to 100 parts by weight and fermenting at 22°C for 20 days.
상기 대봉감추출액은, 물 100중량부에 머위 5중량부, 우엉 5중량부 및 유근피 5중량부를 가하고 105℃에서 30분 동안 가열하여 제1 추출액을 제조하고, 대봉감을 2,500MHz, 출력 700와트(watt)의 마이크로파로 5분 동안 가열 처리하고, 상기 마이크로파 가열 처리된 대봉감 100중량부에 상기 제1 추출액 600중량부, 탈지분유 5중량부, 구연산 3중량부 및 이소말토올리고당 3중량부를 가하고 95℃에서 50분 동안 가열한 후 여과하여 대봉감추출액을 제조하고, 상기 대봉감추출액 100중량부에 아밀로글루코시다제 2중량부를 가하고 65℃에서 1시간 동안 효소처리하여 제조하였다.The Daebong persimmon extract is prepared by adding 5 parts by weight of butterbur, 5 parts by weight of burdock, and 5 parts by weight of radicle root bark to 100 parts by weight of water and heating at 105°C for 30 minutes to prepare the first extract. ) was heated in a microwave for 5 minutes, and 600 parts by weight of the first extract, 5 parts by weight of skim milk powder, 3 parts by weight of citric acid, and 3 parts by weight of isomaltooligosaccharide were added to 100 parts by weight of the microwave heat-treated Daebong persimmon, and then heated at 95°C. Daebong persimmon extract was prepared by heating for 50 minutes and then filtering. 2 parts by weight of amyloglucosidase was added to 100 parts by weight of the Daebong persimmon extract and treated with enzyme at 65°C for 1 hour.
상기 산돌배추출액은, 물 100중량부에 블루베리 5중량부, 블랙베리 5중량부 및 마키베리 5중량부를 가하고 105℃에서 30분 동안 가열하여 제2 추출액을 제조하고, 산돌배를 분쇄하고, 상기 분쇄된 산돌배 100중량부에 상기 제2 추출액 600중량부, 루틴 5중량부 및 셀룰라아제 3중량부를 가하고 95℃에서 50분 동안 가열한 후 여과하여 제조하였다.The Sandol pear extract was prepared by adding 5 parts by weight of blueberries, 5 parts by weight of blackberries, and 5 parts by weight of maqui berries to 100 parts by weight of water and heating at 105°C for 30 minutes to prepare a second extract, crushing the Sandol pears, and grinding the pear. It was prepared by adding 600 parts by weight of the second extract, 5 parts by weight of rutin, and 3 parts by weight of cellulase to 100 parts by weight of Sandol pear, heating at 95°C for 50 minutes, and then filtering.
실시예 1에서 제조한 혼합물 100중량부에 연자육추출액 3중량부 및 연꽃추출액 3중량부를 추가적으로 혼합한 것을 제외하고 나머지는 동일하게 하여 산양삼을 이용한 젤리스틱을 제조하였다. 상기 연자육추출액은, 연자육을 100℃에서 3시간 동안 증숙하고, 상기 증숙된 연자육을 180℃에서 30분 동안 건조하고, 상기 건조한 연자육을 0.4㎜로 분쇄하고, 상기 분쇄된 연자육 100중량부에 정제수 500중량부 및 이소말토올리고당 10중량부를 가하고 100℃에서 1시간 동안 가열한 후 여과하여 제조하였다. 상기 연꽃추출액은, 정제수 100중량부에 레몬 10중량부를 가하고 100℃에서 10분 동안 가열하여 레몬추출액을 수득하고, 상기 레몬추출액 100중량부에 연꽃 30중량부를 가하고 3시간 동안 침지하여 연꽃침지액을 수득하고, 상기 연꽃침지액 100중량부에 자일리톨 5중량부를 가하고 95℃에서 30분 동안 가열한 후에 여과하여 제조하였다. Jelly sticks using wild ginseng were prepared in the same manner, except that 3 parts by weight of lotus extract and 3 parts by weight of lotus extract were additionally mixed with 100 parts by weight of the mixture prepared in Example 1. The soft meat extract is made by steaming the soft meat at 100°C for 3 hours, drying the steamed soft meat at 180°C for 30 minutes, grinding the dried soft meat to 0.4 mm, and adding 500 parts by weight of purified water to 100 parts by weight of the pulverized soft meat. It was prepared by adding 10 parts by weight of isomaltooligosaccharide, heating at 100°C for 1 hour, and then filtering. The lotus extract was obtained by adding 10 parts by weight of lemon to 100 parts by weight of purified water and heating at 100°C for 10 minutes to obtain a lemon extract. Adding 30 parts by weight of lotus to 100 parts by weight of the lemon extract and soaking for 3 hours to obtain a lotus steeping liquid. Obtained, 5 parts by weight of xylitol was added to 100 parts by weight of the lotus steeping liquid, heated at 95°C for 30 minutes, and then filtered.
[비교예 1][Comparative Example 1]
액상젤리 분말혼합을 정제수가 담긴 배합탱크에 넣은 다음 로커스트콩검 분말혼합을 배합탱크에 추가 삽입하였다. 액생젤리 분말혼합과 로커스트콩검 분말혼합은 정제수에 의해 50분 동안 녹여져 액상젤리 분말 혼합액으로 생성되었다. 상기 액상젤리 분말 혼합액에 존재하는 미생물을 살균기에 넣어 10분 동안 살균처리하고 여과필터를 통해 이물질을 제거하여 액상젤리 농축액을 제조하였다. 상기 액상젤리 농축액을 외부 추출한 후 스틱형 포장재질 내에 포장하였다.The liquid jelly powder mix was placed in a mixing tank containing purified water, and then the locust bean gum powder mix was added to the mixing tank. The liquid jelly powder mixture and the locust bean gum powder mixture were dissolved in purified water for 50 minutes to create a liquid jelly powder mixture. The microorganisms present in the liquid jelly powder mixture were placed in a sterilizer and sterilized for 10 minutes, and foreign substances were removed through a filtration filter to prepare a liquid jelly concentrate. The liquid jelly concentrate was extracted externally and then packaged in a stick-type packaging material.
상기 액상젤리 농축액은 정제수 60중량%, 산양산삼 추출액 10중량%, 프락토올리고당 8중량%, 블루베리 농축액 6중량%, 홍삼 농축액 5중량%, 참당귀 분말 5중량%, 참당귀 농축액 2중량%, 로커스콩검 분말 혼합 2.7중량%, 젖산칼슘 0.55중량%, 인삼향 0.4중량%, 염화칼슘 0.25중량%, 비타민 C 0.06중량%, 니코틴산아미드 0.02중량%, 산화아연 0.01중량% 및 L-글루타민 0.01중량%를 혼합하여 제조하였다.The liquid jelly concentrate contains 60% by weight of purified water, 10% by weight of wild ginseng extract, 8% by weight of fructo-oligosaccharides, 6% by weight of blueberry concentrate, 5% by weight of red ginseng concentrate, 5% by weight of Angelica gigas root powder, and 2% by weight of Angelica root concentrate. , Locus bean gum powder mixture 2.7% by weight, calcium lactate 0.55% by weight, ginseng flavor 0.4% by weight, calcium chloride 0.25% by weight, vitamin C 0.06% by weight, nicotinic acid amide 0.02% by weight, zinc oxide 0.01% by weight and L-glutamine 0.01% by weight. It was prepared by mixing.
상기 로커스트콩검 분말혼합은 로커스트콩검 50중량%, 잔탄검 30중량%, 함수결정포도당 10중량%, 한천 5중량% 및 타마린드검 5중량%를 혼합하여 제조하였다.The locust bean gum powder mix was prepared by mixing 50% by weight of locust bean gum, 30% by weight of xanthan gum, 10% by weight of hydrous crystalline glucose, 5% by weight of agar, and 5% by weight of tamarind gum.
[비교예 2][Comparative Example 2]
산양삼발효액 10중량%, 겔화제 3중량%, 도라지발효액 11중량%, 대봉감추출액 11중량%, 산돌배추출액 10중량% 및 정제수 55중량%를 혼합하여 혼합물을 제조하고, 상기 혼합물을 95℃에서 10분 동안 가열하고, 스틱에 충진하고 냉각하여 산양삼을 이용한 젤리스틱을 제조하였다. A mixture was prepared by mixing 10% by weight of wild ginseng fermentation liquid, 3% by weight of gelling agent, 11% by weight of balloon flower fermentation liquid, 11% by weight of Daebong persimmon extract, 10% by weight of Sandol pear extract, and 55% by weight of purified water, and the mixture was incubated at 95°C for 10 minutes. Jelly sticks using wild ginseng were manufactured by heating for a while, filling into sticks, and cooling.
상기 산양삼발효액은 산양삼을 120℃에서 2시간 동안 증숙하고, 상기 증숙한 산양삼 100중량부에 100%(v/v) 에탄올 600중량부를 가하고 80℃에서 10시간 동안 용매추출하여 산양삼추출액을 수득하고, 상기 산양삼추출액 100중량부에 유산균 5중량부를 가하고 25℃에서 40시간 동안 발효시킨 후 여과하여 제조하였다. The fermented wild ginseng liquid is prepared by steaming wild ginseng at 120°C for 2 hours, adding 600 parts by weight of 100% (v/v) ethanol to 100 parts by weight of the steamed wild ginseng, and performing solvent extraction at 80°C for 10 hours to obtain a wild ginseng extract, It was prepared by adding 5 parts by weight of lactic acid bacteria to 100 parts by weight of the wild ginseng extract, fermenting at 25°C for 40 hours, and then filtering.
상기 겔화제는 로커스트콩검 60중량%, 잔탄검 20중량% , 한천 10중량% 및 젤라틴 10중량%를 혼합하여 수득하였다. The gelling agent was obtained by mixing 60% by weight of locust bean gum, 20% by weight of xanthan gum, 10% by weight of agar, and 10% by weight of gelatin.
상기 도라지발효액은, 도라지를 110℃에서 2시간 동안 증숙하고, 상기 증숙한 도라지 100중량부에 정제수 300중량부를 가하고 100℃에서 3시간 동안 추출하여 도라지추출액을 수득하고, 상기 도라지추출액 100중량부에 유산균 5중량부를 가하고 24℃에서 14시간 동안 발효시킨 후 여과하여 제조하였다. The bellflower fermentation liquid is obtained by steaming bellflower root at 110°C for 2 hours, adding 300 parts by weight of purified water to 100 parts by weight of the steamed bellflower root, extracting at 100°C for 3 hours to obtain bellflower extract, and 100 parts by weight of the bellflower extract. It was prepared by adding 5 parts by weight of lactic acid bacteria, fermenting at 24°C for 14 hours, and then filtering.
상기 대봉감추출액은, 대봉감 100중량부에 정제수 600중량부를 가하고 95℃에서 50분 동안 가열한 후 여과하여 제조하였다.The Daebong persimmon extract was prepared by adding 600 parts by weight of purified water to 100 parts by weight of Daebong persimmon, heating at 95°C for 50 minutes, and then filtering.
상기 산돌배추출액은, 산돌배를 분쇄하고, 상기 분쇄된 산돌배 100중량부에 정제수 600중량부 가하고 95℃에서 50분 동안 가열한 후 여과하여 제조하였다.The Sandol pear extract was prepared by crushing the Sandol pear, adding 600 parts by weight of purified water to 100 parts by weight of the pulverized Sandol pear, heating at 95° C. for 50 minutes, and then filtering.
[실험예 1][Experimental Example 1]
실시예 1, 2 및 비교예 1, 2에서 제조한 산양삼을 이용한 젤리스틱에 대하여, 관능평가를 실시하였으며, 10~50세 일반인을 대상으로 30명이 평가에 참여하였다. 젤리는 막대형태(10mm)로 2조각씩 흰색 용기(25mm)에 담아 제공하였으며, 각각의 시료를 평가한 후 생수로 입안을 헹구도록 하였다. 평가시간은 오후 2~3시 사이에 서산시 시장 근처 행인을 대상으로 수행했다. 관능평가 시 스틱젤리의 쓴맛 제거 효과, 향, 단단한 정도(hardness), 탄력성(springiness), 점착성(stickiness) 및 전체적인 기호도에 대하여 7점 척도법으로 평가하였으며(1점, 매우 많이 나쁘다; 2점, 많이 나쁘다; 3점, 조금 나쁘다; 4점, 보통이다; 5점, 조금 좋다; 6점, 많이 좋다; 7점, 매우 많이 좋다), 그 결과를 평균하여 표 1에 나타내었다. A sensory evaluation was conducted on the jelly sticks using wild ginseng prepared in Examples 1 and 2 and Comparative Examples 1 and 2, and 30 people aged 10 to 50 participated in the evaluation. Jelly was provided in the form of a stick (10 mm) in two pieces each in a white container (25 mm), and after evaluating each sample, the subjects were asked to rinse their mouths with bottled water. The evaluation was conducted on passers-by near the Seosan City market between 2 and 3 p.m. During the sensory evaluation, the stick jelly's bitterness removal effect, aroma, hardness, springiness, stickiness, and overall preference were evaluated using a 7-point scale (1 point, very bad; 2 point, very good). bad; 3 points, a little bad; 4 points, average; 5 points, a little good; 6 points, very good; 7 points, very good), the results were averaged and shown in Table 1.
제거효과bitter
removal effect
정도Hard
degree
기호도overall
preference
표 1에 의하면, 실시예 1, 2에서 제조한 산양삼을 이용한 젤리스틱은 비교예 1, 2에서 제조한 산양삼을 이용한 젤리스틱에 비하여 쓴맛 제거효과, 향 및 탄력성에 있어서 우수한 것을 알 수 있다. According to Table 1, it can be seen that the jelly sticks using wild ginseng prepared in Examples 1 and 2 are superior to the jelly sticks using wild ginseng prepared in Comparative Examples 1 and 2 in terms of bitter taste removal effect, aroma, and elasticity.
Claims (4)
스테비아발효액 100중량부에 겔화제 1~5중량부를 혼합하여 겔화제혼합물을 제조하는 단계(단계 2);
상기 산양삼발효액 5~15중량%, 상기 겔화제혼합물 1~5중량%, 도라지발효액 10~20중량%, 대봉감추출액 10~20중량%, 산돌배추출액 5~15중량% 및 정제수 55~65중량%를 혼합하여 혼합물을 제조하는 단계(단계 3); 및
상기 혼합물을 가열하고, 스틱에 충진하고 냉각하는 단계(단계 4);
를 포함하되,
상기 단계 2에서, 상기 스테비아발효액의 제조방법은,
스테비아잎을 160~170℃에서 20~25분 동안 1차 덖음하는 단계;
상기 1차 덖음한 스테비아잎을 120~130℃에서 5~10분 동안 2차 덖음하는 단계;
상기 2차 덖음한 스테비아잎 100중량부에 정제수 500~550중량부를 가하고 95~105℃에서 30~40분 동안 가열한 후 여과하여 스테비아잎추출액을 수득하는 단계; 및
상기 스테비아잎추출액 100중량부에 블루베리발효액 5~10중량부를 가하고 20~24℃에서 24~26시간 동안 발효시킨 후 여과하는 단계;
를 포함하며,
상기 블루베리발효액은 블루베리착즙액 100중량부에 효모 1~5중량부를 가하고 20~24℃에서 48~50시간 동안 발효시키며,
상기 겔화제는 로커스트콩검, 잔탄검, 한천, 젤라틴, 곤약 및 카라기난으로 구성된 군으로부터 선택되는 어느 하나 이상을 사용하는,
산양삼을 이용한 젤리스틱의 제조방법.
Producing wild ginseng fermentation liquid by fermenting wild ginseng (step 1);
Preparing a gelling agent mixture by mixing 1 to 5 parts by weight of a gelling agent with 100 parts by weight of stevia fermentation liquid (step 2);
5 to 15% by weight of the fermented goat ginseng liquid, 1 to 5% by weight of the gelling agent mixture, 10 to 20% by weight of bellflower fermented liquid, 10 to 20% by weight of Daebong persimmon extract, 5 to 15% by weight of Sandol pear extract, and 55 to 65% by weight of purified water. Mixing to prepare a mixture (step 3); and
Heating the mixture, filling it into sticks and cooling (step 4);
Including,
In step 2, the method for producing the stevia fermentation liquid is,
First peeling the stevia leaves at 160-170°C for 20-25 minutes;
Second peeling the first peeled stevia leaves at 120 to 130°C for 5 to 10 minutes;
Adding 500 to 550 parts by weight of purified water to 100 parts by weight of the secondly peeled stevia leaves, heating at 95 to 105°C for 30 to 40 minutes, and then filtering to obtain a stevia leaf extract; and
Adding 5 to 10 parts by weight of blueberry fermentation liquid to 100 parts by weight of the stevia leaf extract, fermenting at 20 to 24°C for 24 to 26 hours, and then filtering;
Includes,
The blueberry fermentation liquid is prepared by adding 1 to 5 parts by weight of yeast to 100 parts by weight of blueberry juice and fermenting at 20 to 24 ° C for 48 to 50 hours,
The gelling agent uses one or more selected from the group consisting of locust bean gum, xanthan gum, agar, gelatin, konjac, and carrageenan,
Manufacturing method of jelly sticks using wild ginseng.
상기 단계 1에서 상기 산양삼발효액의 제조방법은,
산양삼을 혼합용액에 20~30℃에서 1~2분 동안 침지하는 단계;
상기 침지된 산양삼을 80℃에서 4시간 동안 1차 건조하는 단계;
상기 1차 건조한 산양삼을 60℃에서 10시간 동안 2차 건조하는 단계;
상기 2차 건조한 산양삼을 4~5㎏/㎠, 100~110℃에서 5~6분 동안 퍼핑하는 단계;
상기 퍼핑된 산양삼을 마이크로파 가열 처리하는 단계;
상기 마이크로파 가열 처리된 산양삼을 110~120℃에서 1~2시간 동안 증숙하는 단계;
상기 증숙된 산양삼을 5~10℃에서 4~5일 동안 숙성하는 단계;
상기 숙성된 산양삼 100중량부에 100%(v/v) 에탄올 500~600중량부를 가하고 75~80℃에서 9~10시간 동안 용매추출하여 산양삼추출액을 수득하는 단계; 및
상기 산양삼추출액 100중량부에 아로니아 발효액 1~5중량부, 알룰로스 1~5중량부 및 진피추출액 1~5중량부를 가하고 25~28℃에서 40~42시간 동안 발효시킨 후 여과하여 산양삼발효액을 제조하는 단계;
를 포함하며,
상기 혼합용액은 포도즙 50~60중량%, 레몬즙 20~30중량% 및 자몽즙 15~25중량%를 포함하며,
상기 아로니아 발효액은 아로니아 45~50중량%, 프락토올리고당 45~50중량% 및 자일로스 1~6중량%를 혼합한 후 20~22℃에서 30~32일 동안 발효시키며,
상기 진피추출액은 진피 100중량부에 95%(v/v) 에탄올 500~600중량부를 가하고 25~27℃에서 24시간 방치한 후 여과하는,
산양삼을 이용한 젤리스틱의 제조방법.
According to clause 1,
The method for producing the fermented wild ginseng liquid in step 1 is,
Immersing wild ginseng in a mixed solution at 20-30°C for 1-2 minutes;
Primary drying of the immersed wild ginseng at 80°C for 4 hours;
Secondary drying the first dried wild ginseng at 60°C for 10 hours;
Puffing the secondary dried wild ginseng at 4 to 5 kg/cm2 at 100 to 110°C for 5 to 6 minutes;
Microwave heating treatment of the puffed wild ginseng;
Steaming the microwave heat-treated wild ginseng at 110-120°C for 1-2 hours;
Aging the steamed wild ginseng at 5-10°C for 4-5 days;
Adding 500 to 600 parts by weight of 100% (v/v) ethanol to 100 parts by weight of the aged wild ginseng and performing solvent extraction at 75 to 80°C for 9 to 10 hours to obtain a wild ginseng extract; and
To 100 parts by weight of the goat ginseng extract, 1 to 5 parts by weight of aronia fermentation broth, 1 to 5 parts by weight of allulose, and 1 to 5 parts by weight of dermal extract were added, fermented at 25 to 28 ° C. for 40 to 42 hours, and then filtered to obtain the goat ginseng fermentation liquid. manufacturing step;
Includes,
The mixed solution contains 50-60% by weight of grape juice, 20-30% by weight of lemon juice, and 15-25% by weight of grapefruit juice,
The aronia fermentation broth is mixed with 45-50% by weight of aronia, 45-50% by weight of fructo-oligosaccharides, and 1-6% by weight of xylose and fermented at 20-22°C for 30-32 days,
The dermal extract is prepared by adding 500 to 600 parts by weight of 95% (v/v) ethanol to 100 parts by weight of dermis, leaving it at 25 to 27°C for 24 hours, and then filtering.
Manufacturing method of jelly sticks using wild ginseng.
상기 도라지발효액의 제조방법은,
도라지를 아로니아식초에 5~10분 동안 침지하는 단계;
상기 아로니아식초에 침지된 도라지를 마이크로파 가열 처리하는 단계;
상기 마이크로파 처리된 도라지를 100~110℃에서 1~2시간 동안 증숙하는 단계;
상기 증숙된 도라지를 10~15℃에서 1~2일 동안 숙성하는 단계;
상기 숙성된 도라지 100중량부에 정제수 300중량부를 가하고 1.2~1.6기압, 80~90℃에서 3~4시간 동안 추출하여 도라지추출액을 수득하는 단계;
상기 도라지추출액 100중량부에 복분자종균 1~5중량부 및 자일리톨 1~3중량부를 가하고 20~24℃에서 12~14시간 동안 발효시킨 후 여과하여 도라지발효액을 제조하는 단계;
를 포함하며,
상기 아로니아식초의 제조방법은,
아로니아를 정제수에 20~30℃에서 1~2분 동안 침지하는 단계;
현미추출액 100중량부에 상기 침지한 아로니아 30~40중량부를 가하고 95~105℃에서 50~60분 동안 가열한 후에 여과하여 아로니아추출액을 수득하는 단계;
상기 아로니아추출액 100중량부에 액화효소 3~4중량부를 첨가하고 60℃에서 20~30분 동안 액화시키는 단계;
상기 액화된 아로니아추출액 100중량부에 당화효소 3~4중량부를 첨가하고 60℃에서 50~60분 동안 당화시키는 단계;
상기 당화된 아로니아추출액 100중량부에 효모 1~3중량부를 가하고 30~35℃에서 3~4일 동안 알코올 발효시켜 알코올발효액을 수득하는 단계;
상기 알코올발효액 100중량부에 초산균 1~5중량부를 가하고 30~35℃에서 10~13일 동안 초산 발효시켜 초산발효액을 제조하는 단계; 및
상기 초산발효액을 10~20℃에서 10~30일 동안 숙성시키는 단계;
를 포함하며,
상기 현미추출액은 정제수 100중량부에 현미 10~15중량부를 가하고 100~105℃에서 20~30분 동안 가열하며,
상기 복분자종균은,
복분자 100g에 100㎖의 멸균수를 가하고 마쇄기로 분쇄한 다음 착즙한 후 여과하여 복분자 추출액을 제조하는 단계;
옥수수가루 및 갈락토오스를 중량비 1:1로 배합하여 배지를 제조하는 단계; 및
상기 배지 100중량부에 상기 복분자 추출액 50중량부를 가하고 20~22℃에서 20~22일 동안 발효시켜 복분자종균을 제조하는 단계;
를 포함하여 제조하며,
상기 대봉감추출액의 제조방법은,
물 100중량부에 머위 1~5중량부, 우엉 1~5중량부 및 유근피 1~5중량부를 가하고 100~105℃에서 20~30분 동안 가열하여 제1 추출액을 제조하는 단계;
대봉감을 마이크로파 가열 처리하는 단계;
상기 마이크로파 가열 처리된 대봉감 100중량부에 상기 제1 추출액 500~600중량부, 탈지분유 1~5중량부, 구연산 1~3중량부 및 이소말토올리고당 1~3중량부를 가하고 90~95℃에서 40~50분 동안 가열한 후 여과하여 대봉감추출액을 제조하는 단계; 및
상기 대봉감추출액 100중량부에 아밀로글루코시다제 2중량부를 가하고 65℃에서 1시간 동안 효소처리하는 단계;
를 포함하며,
상기 산돌배추출액의 제조방법은
물 100중량부에 블루베리 1~5중량부, 블랙베리 1~5중량부 및 마키베리 1~5중량부를 가하고 100~105℃에서 20~30분 동안 가열하여 제2 추출액을 제조하는 단계;
산돌배를 분쇄하는 단계; 및
상기 분쇄된 산돌배 100중량부에 상기 제2 추출액 500~600중량부, 루틴 1~5중량부 및 셀룰라아제 1~3중량부를 가하고 90~95℃에서 40~50분 동안 가열한 후 여과하는 단계;
를 포함하는,
산양삼을 이용한 젤리스틱의 제조방법.
The method of claim 1, wherein in step 3,
The method for producing the bellflower fermented liquid is,
Soaking bellflower root in aronia vinegar for 5 to 10 minutes;
Microwave heating treatment of the balloon flower soaked in the aronia vinegar;
Steaming the microwave-treated bellflower root at 100-110°C for 1-2 hours;
Aging the steamed bellflower root at 10-15°C for 1-2 days;
Adding 300 parts by weight of purified water to 100 parts by weight of the aged bellflower root and extracting the bellflower root extract at 1.2 to 1.6 atmospheres and 80 to 90°C for 3 to 4 hours;
Adding 1 to 5 parts by weight of Bokbunja spores and 1 to 3 parts by weight of xylitol to 100 parts by weight of the bellflower extract, fermenting at 20 to 24°C for 12 to 14 hours, and then filtering to prepare bellflower fermentation liquid;
Includes,
The method for producing the aronia vinegar is,
Immersing aronia in purified water at 20-30°C for 1-2 minutes;
Adding 30 to 40 parts by weight of the soaked aronia to 100 parts by weight of brown rice extract, heating at 95 to 105°C for 50 to 60 minutes, and then filtering to obtain an aronia extract;
Adding 3 to 4 parts by weight of liquefaction enzyme to 100 parts by weight of the aronia extract and liquefying it at 60°C for 20 to 30 minutes;
Adding 3 to 4 parts by weight of saccharification enzyme to 100 parts by weight of the liquefied aronia extract and saccharifying it at 60°C for 50 to 60 minutes;
Adding 1 to 3 parts by weight of yeast to 100 parts by weight of the saccharified aronia extract and performing alcohol fermentation at 30 to 35° C. for 3 to 4 days to obtain an alcoholic fermentation broth;
Preparing an acetic acid fermentation liquid by adding 1 to 5 parts by weight of acetic acid bacteria to 100 parts by weight of the alcoholic fermentation liquid and fermenting the acetic acid at 30 to 35° C. for 10 to 13 days; and
Aging the acetic acid fermentation liquid at 10 to 20°C for 10 to 30 days;
Includes,
The brown rice extract is prepared by adding 10 to 15 parts by weight of brown rice to 100 parts by weight of purified water and heating at 100 to 105°C for 20 to 30 minutes.
The bokbunja spawn,
Preparing a bokbunja extract by adding 100 ml of sterilized water to 100 g of bokbunja, grinding it with a grinder, squeezing juice, and then filtering;
Preparing a medium by mixing corn flour and galactose at a weight ratio of 1:1; and
Adding 50 parts by weight of the Bokbunja extract to 100 parts by weight of the medium and fermenting at 20 to 22°C for 20 to 22 days to produce Bokbunja spawn;
Manufactured including,
The manufacturing method of the Daebong persimmon extract is,
Preparing a first extract by adding 1 to 5 parts by weight of butterbur, 1 to 5 parts by weight of burdock, and 1 to 5 parts by weight of root bark to 100 parts by weight of water and heating at 100 to 105 ° C. for 20 to 30 minutes;
Microwave heating treatment of Daebonggam;
To 100 parts by weight of the microwave heat-treated Daebong persimmon, 500 to 600 parts by weight of the first extract, 1 to 5 parts by weight of skim milk powder, 1 to 3 parts by weight of citric acid, and 1 to 3 parts by weight of isomaltooligosaccharide were added and heated to 40 degrees Celsius at 90 to 95°C. Preparing Daebong persimmon extract by heating for ~50 minutes and then filtering; and
Adding 2 parts by weight of amyloglucosidase to 100 parts by weight of the Daebong persimmon extract and performing enzyme treatment at 65°C for 1 hour;
Includes,
The manufacturing method of the Sandol pear extract is
Preparing a second extract by adding 1 to 5 parts by weight of blueberries, 1 to 5 parts by weight of blackberries and 1 to 5 parts by weight of maqui berries to 100 parts by weight of water and heating at 100 to 105°C for 20 to 30 minutes;
Crushing Sandol pear; and
Adding 500 to 600 parts by weight of the second extract, 1 to 5 parts by weight of rutin, and 1 to 3 parts by weight of cellulase to 100 parts by weight of the pulverized Sandol pear, heating at 90 to 95° C. for 40 to 50 minutes, and then filtering;
Including,
Manufacturing method of jelly sticks using wild ginseng.
상기 단계 3 이후에, 상기 혼합물 100중량부에 연자육추출액 1~3중량부 및 연꽃추출액 1~3중량부를 포함하는 단계가 추가되되,
상기 연자육추출액의 제조방법은,
연자육을 100~110℃에서 3~4시간 동안 증숙하는 단계;
상기 증숙된 연자육을 180~190℃에서 30~40분 동안 건조하는 단계;
상기 건조한 연자육을 0.3~0.4㎜로 분쇄하는 단계; 및
상기 분쇄된 연자육 100중량부에 정제수 400~500중량부 및 이소말토올리고당 5~10중량부를 가하고 100~110℃에서 1~2시간 동안 가열한 후 여과하는 단계;
를 포함하며,
상기 연꽃추출액의 제조방법은,
정제수 100중량부에 레몬 5~10중량부를 가하고 95~100℃에서 10~20분 동안 가열하여 레몬추출액을 수득하는 단계;
상기 레몬추출액 100중량부에 연꽃 25~30중량부를 가하고 2~3시간 동안 침지하여 연꽃침지액을 수득하는 단계; 및
상기 연꽃침지액 100중량부에 자일리톨 1~5중량부를 가하고 90~95℃에서 30~40분 동안 가열한 후에 여과하는 단계;
를 포함하는,
산양삼을 이용한 젤리스틱의 제조방법. According to clause 1,
After step 3, the step of including 1 to 3 parts by weight of lotus extract and 1 to 3 parts by weight of lotus extract per 100 parts by weight of the mixture is added,
The method for producing the soft meat extract is,
Steaming soft meat at 100-110°C for 3-4 hours;
Drying the steamed soft meat at 180-190°C for 30-40 minutes;
Grinding the dried soft meat into 0.3-0.4 mm; and
Adding 400 to 500 parts by weight of purified water and 5 to 10 parts by weight of isomaltooligosaccharide to 100 parts by weight of the pulverized soft meat, heating at 100 to 110° C. for 1 to 2 hours, and then filtering;
Includes,
The method for producing the lotus extract is,
Adding 5 to 10 parts by weight of lemon to 100 parts by weight of purified water and heating at 95 to 100°C for 10 to 20 minutes to obtain lemon extract;
Adding 25 to 30 parts by weight of lotus to 100 parts by weight of the lemon extract and immersing for 2 to 3 hours to obtain a lotus immersion solution; and
Adding 1 to 5 parts by weight of xylitol to 100 parts by weight of the lotus steep solution, heating at 90 to 95°C for 30 to 40 minutes, and then filtering;
Including,
Manufacturing method of jelly sticks using wild ginseng.
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