KR20020009340A - Grain Syrup Containing Medicinal Herbs and Manufacturing Method Thereof - Google Patents
Grain Syrup Containing Medicinal Herbs and Manufacturing Method Thereof Download PDFInfo
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- KR20020009340A KR20020009340A KR1020000043156A KR20000043156A KR20020009340A KR 20020009340 A KR20020009340 A KR 20020009340A KR 1020000043156 A KR1020000043156 A KR 1020000043156A KR 20000043156 A KR20000043156 A KR 20000043156A KR 20020009340 A KR20020009340 A KR 20020009340A
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- starch
- syrup
- herbal medicine
- malt
- wormwood
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- 235000020357 syrup Nutrition 0.000 title claims abstract description 40
- 239000006188 syrup Substances 0.000 title claims abstract description 40
- 238000004519 manufacturing process Methods 0.000 title claims description 6
- 235000008216 herbs Nutrition 0.000 title description 3
- 229920002472 Starch Polymers 0.000 claims abstract description 52
- 235000019698 starch Nutrition 0.000 claims abstract description 51
- 239000008107 starch Substances 0.000 claims abstract description 51
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims abstract description 22
- 235000003097 Artemisia absinthium Nutrition 0.000 claims abstract description 15
- 235000003261 Artemisia vulgaris Nutrition 0.000 claims abstract description 15
- 239000001138 artemisia absinthium Substances 0.000 claims abstract description 15
- 235000009051 Ambrosia paniculata var. peruviana Nutrition 0.000 claims abstract description 14
- 235000017731 Artemisia dracunculus ssp. dracunculus Nutrition 0.000 claims abstract description 14
- 239000000284 extract Substances 0.000 claims abstract description 14
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 claims abstract description 14
- 238000000034 method Methods 0.000 claims abstract description 11
- 229920001592 potato starch Polymers 0.000 claims abstract description 7
- 238000001816 cooling Methods 0.000 claims abstract description 6
- 229920002261 Corn starch Polymers 0.000 claims abstract description 5
- 239000008120 corn starch Substances 0.000 claims abstract description 5
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 4
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 4
- 229940100486 rice starch Drugs 0.000 claims abstract description 4
- 241000411851 herbal medicine Species 0.000 claims description 24
- 235000000604 Chrysanthemum parthenium Nutrition 0.000 claims description 14
- 235000000802 Leonurus cardiaca ssp. villosus Nutrition 0.000 claims description 14
- 241000207925 Leonurus Species 0.000 claims description 13
- 240000001851 Artemisia dracunculus Species 0.000 claims description 12
- 240000001980 Cucurbita pepo Species 0.000 claims description 3
- 235000009852 Cucurbita pepo Nutrition 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 2
- -1 rice starch Polymers 0.000 claims description 2
- 235000020429 malt syrup Nutrition 0.000 claims 1
- 235000013336 milk Nutrition 0.000 claims 1
- 239000008267 milk Substances 0.000 claims 1
- 210000004080 milk Anatomy 0.000 claims 1
- 239000003814 drug Substances 0.000 abstract description 3
- 229920002678 cellulose Polymers 0.000 abstract description 2
- 239000001913 cellulose Substances 0.000 abstract description 2
- 238000010438 heat treatment Methods 0.000 abstract description 2
- 240000002877 Artemisia absinthium Species 0.000 abstract 3
- 235000014475 Chrysanthemum zawadskii subsp zawadskii Nutrition 0.000 abstract 2
- 229940079593 drug Drugs 0.000 abstract 2
- 239000007787 solid Substances 0.000 description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- 230000001953 sensory effect Effects 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 3
- 201000010099 disease Diseases 0.000 description 2
- 230000006806 disease prevention Effects 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 235000013402 health food Nutrition 0.000 description 2
- 239000006187 pill Substances 0.000 description 2
- 235000021419 vinegar Nutrition 0.000 description 2
- 239000000052 vinegar Substances 0.000 description 2
- 208000004998 Abdominal Pain Diseases 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- 240000006891 Artemisia vulgaris Species 0.000 description 1
- 208000030814 Eating disease Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 240000007890 Leonurus cardiaca Species 0.000 description 1
- 208000037093 Menstruation Disturbances Diseases 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 208000036029 Uterine contractions during pregnancy Diseases 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 229940124600 folk medicine Drugs 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 208000000509 infertility Diseases 0.000 description 1
- 230000036512 infertility Effects 0.000 description 1
- 231100000535 infertility Toxicity 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 231100000544 menstrual irregularity Toxicity 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000035479 physiological effects, processes and functions Effects 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 239000008213 purified water Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 201000000980 schizophrenia Diseases 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 238000003809 water extraction Methods 0.000 description 1
- 229940100445 wheat starch Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Molecular Biology (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Plant Substances (AREA)
- Medicinal Preparation (AREA)
Abstract
Description
본 발명은 생약재가 함유된 기능성 물엿 및 그의 제조방법에 관한 것이다.The present invention relates to a functional syrup containing herbal medicines and a method for preparing the same.
보다 상세하게는 민간요법의 질병치료나 예방등에 단독으로 또는 다른 재료와 함께 사용되어 온 약쑥, 익모초 및 구절초등의 생약적인 효능을 손쉽게 섭취할 수 있는 형태로 가공하여 이를 물엿에 혼합하여 기호성이 좋은 물엿을 제조하는 방법에 관한 것이다.More specifically, it is processed into a form that can easily consume the herbal effects such as wormwood, motherwort and gujeolcho, which have been used alone or in combination with other ingredients, for the treatment or prevention of diseases of folk medicine, and mixed with starch syrup. It relates to a method for producing starch syrup.
물엿은 옛날부터 우리나라 사람의 식생활과 밀접하게 연관되어 있는 감미료로써 전분질을 원료로 하여 엿기름이나 효소에 의해 당화시켜 농축한 것으로 조림, 볶음등 요리에 사용하거나 한과 또는 제과등에 많이 사용되어 왔다.Starch syrup is a sweetener that is closely related to the dietary life of our country since ancient times. It is made by starch as a raw material, and it is concentrated by saccharification by malt or enzyme.
또한 약쑥이나 익모초, 구절초등은 우리주변에서 쉽게 구할 수 있는 한약재로써 민간 요법의 질병치료나 예방등에 오랫동안 사용되어 오고 있는 실정이다. 강화약쑥은 엉거시과의 다년생 식물로서 겉은 푸르며 뒤는 젖빛 솜털이 있고 향기가 있으며 음력 5월 5일 단오절 때 해를 보지 않은 것으로 뜯어 말린 다음 솜모양으로찧어서 보관하며, 익히면 열이 있고 맛은 쓰다. 효능은 내복이나 쑥찜은 백병(百病) 치료나 특히 부인들에게는 성약으로 알려져 있으며 토혈, 하혈, 산모대변하혈, 잔후 복통등 인후가 붓고 아플 때, 눈이 충혈될 때 또는 모든 창독, 종통, 이질, 적리, 간난아기 목욕시킬 때, 각기병등 다양하게 쓰인다. 익모초는 더위 먹은 병, 월경 불순, 대하증, 불임증 등 각종 부인과 질병이나 자궁 수축과 긴장성 증가에 효과가 있다고 알려져 있다. 또한 구절초는 하복부 냉증 제거나 자궁생리 정상 유도에 효과가 있다고 알려져 있다. 따라서 이러한 약초들의 효능이 소실되지 않고 손쉽게 섭취가능한 형태로 가공하여 기호성 식품으로 개량한다면 누구나 손쉽게 먹을 수 있게 되어 질병의 예방이나 체질 개선에 기여할 수 있는 기능성 물엿을 제공하는 데 본 발명의 목적이 있다.In addition, wormwood, motherwort, gujeolcho, etc. is a herbal medicine that can be easily obtained around us has been used for a long time in the treatment or prevention of diseases of folk remedies. Ganghwa wormwood is a perennial plant of anaceae, which is green on the outside, frosted on the back, has a fragrance, is unharmed on the fifth day of the fifth lunar month, dried, and then steamed and stored. . Efficacy is known as the treatment of inner diseases and wormwood steaming, especially for women, and it is a medicine for women. It is used in various ways, such as when a baby is bathed, lyre, or babies. Motherwort is known to be effective in various gynecological diseases such as heat-eating diseases, menstrual irregularities, schizophrenia and infertility, as well as uterine contractions and increased tension. In addition, gujeolcho is known to be effective in eliminating cold abdominal pain or normal uterine physiology. Therefore, it is an object of the present invention to provide a functional starch syrup that can be easily eaten by anyone who can easily eat and improve the taste of food by processing it in a form that can be easily ingested without losing its efficacy.
본 발명과 관련된 종래기술로는 한국특허공고 95-4650(물엿을 기재로 하는 건강식품 제조방법)은 신선초 및 어성초 추출액에 전분을 넣고 맥아를 첨가하여 저온에서 당화시켜 농축한 후 육류분말을 첨가하여 물엿을 기재로한 건강식품의 제조방법에 관한 것이다. 또한 한국특허공고 69-283(물엿의 제조방법), 한국특허공고 64-152(소맥전분을 원료로한 물엿 제조방법) 등의 방법이 알려져 있으나 본 발명과는 기술적 구성이 다른 것들이다.In the related art related to the present invention, Korean Patent Publication 95-4650 (Health food manufacturing method based on starch syrup) is prepared by adding starch to fresh vinegar and fish vinegar extract, adding malt, condensing at low temperature, and then adding meat powder. It relates to a manufacturing method of health food based on starch syrup. In addition, methods such as Korean Patent Publication 69-283 (Method for producing starch syrup) and Korean Patent Publication 64-152 (Method for preparing starch syrup based on wheat starch) are known, but the technical configuration is different from the present invention.
본 발명은 약쑥, 익모초 및 구절초로부터 생약성분을 열수추출하여 전분질과 함께 온수에 분산 후 엿기름으로 당화시켜 효능이 좋은 생약성분 및 일부의 셀루로스 성분이 함유된 기능성 물엿을 제조하는 것을 목적으로 한다.An object of the present invention is to prepare a functional syrup containing herbal medicine and some cellulose components having good efficacy by dissociating the herbal medicine from wormwood, motherwort and gujeolcho by hot water extraction and dispersing it in hot water together with starch and then malt it with malt.
본 발명의 생약재를 함유한 물엿의 제조방법은 전분을 물에 용해한 전분용액에 생약재 또는 생약재 추출물을 혼합하는 단계와, 전기의 생약재 또는 생약재 추출물이 혼합된 전분용액에 엿기름을 첨가하여 당화시키는 단계와, 전기의 전분 당화액에서 잔유박을 분리한 후 농축하여 물엿을 제조하는 단계로 구성된다.The method for preparing syrup containing the herbal medicine of the present invention comprises the steps of mixing the herbal medicine or herbal medicine extract in starch solution dissolved starch in water, and the step of saccharifying by adding malt to the starch solution mixed with the herbal medicine or herbal medicine extract , Separating the remaining oil gourd from the starch saccharification liquid of the previous and concentrated to prepare syrup.
상기에서 당화시키는 단계는 생약재가 혼합된 전분용액에 엿기름을 고형물 대비 0.5%∼2.0% 첨가하고 100℃ ~ 110℃로 가열하여 10분 정도 유지하고, 90 ~ 95℃로 냉각시켜 30분 정도 유지하고, 50 ~ 60℃로 냉각한 후, 재차 엿기름을 0.5%∼2.0% 첨가하고 10 ~ 12시간 정도 유지하여 당화시킨다.In the step of saccharification, malt oil is added to starch solution mixed with herbal medicines, and 0.5% to 2.0% of solids is added, and heated to 100 ° C to 110 ° C for 10 minutes, and cooled to 90 to 95 ° C for 30 minutes. After cooling to 50-60 ° C, 0.5% -2.0% malt was added again and saccharified by maintaining for about 10-12 hours.
한편 전분 당화액으로부터 잔유박을 분리한 후 여액을 농축하여 고형물 기준 82% 농도의 물엿을 제조한다.Meanwhile, the remaining oil cake is separated from the starch saccharified solution, and the filtrate is concentrated to prepare starch syrup having a solid concentration of 82%.
상기에서 전분은 옥수수전분, 쌀전분, 감자전분 또는 고구마전분이고, 생약재는 강화약쑥, 익모초 및 구절초로서 전분에 대하여 각각 0.5∼1.0중량%를 혼합하거나 또는 강화약쑥, 익모초 및 구절초의 생약재로부터 추출한 추출물을 전분용액에 대하여 각각 0.1% ~ 0.2%정도 첨가하여 혼합한다.Wherein the starch is corn starch, rice starch, potato starch or sweet potato starch, and the herbal medicine is reinforced wormwood, motherwort and gujeolcho mixed with 0.5 ~ 1.0% by weight relative to the starch or extracted from the herbal medicine of reinforced wormwood, motherwort and gujeolcho Add 0.1% to 0.2% of starch solution, respectively, and mix.
이하 본 발명을 다음의 실시예와 시험예에 의하여 설명하고자 한다. 그러나 이들이 본 발명의 기술적 범위를 한정하는 것은 아니다.Hereinafter, the present invention will be described by the following examples and test examples. However, these do not limit the technical scope of the present invention.
＜실시예 1＞<Example 1>
옥수수 전분을 60℃ 물에 혼합하여 약 30(w/w)% 농도로 만든 후, 여기에 잘 건조된 약쑥 0.5%와 익모초 0.5% 및 구절초 0.5%를 첨가하여 잘 교반한다. 교반이 끝난 생약재가 혼합된 전분을 가마솥에 옮기고 싹이 0.5㎝정도 자란 엿기름을 고형물 대비 2.0% 첨가하고 100℃ ~ 110℃로 가열하여 10분 정도 유지한다. 이 후 90 ~ 95℃로 냉각되면 30분정도 유지한 후 50 ~ 60℃로 냉각한다. 전기의 냉각된 전분용액에 다시 엿기름을 0.5% 첨가하고 10 ~ 12시간 정도 유지한다.Corn starch is mixed with water at 60 ° C. to make a concentration of about 30 (w / w)%, and then stirred well by adding 0.5% of dried dried mugwort, 0.5% motherwort and 0.5% gujeolcho. Transfer the starch mixed with the medicinal herbs after stirring to the cauldron, add 2.0% of malt grown about 0.5cm of the shoots, and heat it to 100 ℃ ~ 110 ℃ for 10 minutes. After cooling to 90 ~ 95 ℃ 30 minutes and then cooled to 50 ~ 60 ℃. 0.5% of malt is added to the cooled starch solution and maintained for 10 to 12 hours.
전분이 당화되고 약초성분이 추출되면 압력여과기로서 잔유박을 분리한 후 여액을 농축하여 82(w/w)% 농도의 물엿을 제조하였다. 전기의 농축된 물엿을 92(W/W)% 정도의 농도로 농축하여 차등에 타서 섭취하거나 92(w/w)% 농도로 농축하여 덩어리 엿이나 환제로 만들어 복용할 수 있도록 하였다.When starch was saccharified and the herbal components were extracted, the remaining oil was separated using a pressure filter, and the filtrate was concentrated to prepare starch syrup having a concentration of 82 (w / w)%. Concentrated starch syrup was concentrated to 92 (W / W)% concentration and consumed in a differential or 92 (w / w)% concentration to make it into lump syrup or pills.
＜실시예 2＞<Example 2>
쌀전분을 이용하여 실시예 1과 같이 생약재를 첨가하고 생약재가 혼합된 전분을 가마솥에 옮기고 1차로 엿기름을 고형물 대비 0.5% 첨가하고 가열 및 냉각한 후 2차로 엿기름을 2.0% 첨가하여 약초성분이 추출된 당화액 중에서 잔유박을 분리한 후 농축하여 82(w/w)% 농도의 물엿을 제조하였다.Add the herbal medicine as in Example 1 using rice starch, transfer the starch mixed with the herbal medicine to the cauldron, add 0.5% of malt as a primary, solid and 0.5% of the malt after heating and cooling, and then add 2.0% of malt as a secondary herb extract The remaining oil cake was separated from the saccharified solution and concentrated to prepare syrup having a concentration of 82 (w / w)%.
＜실시예 3＞<Example 3>
감자전분을 60℃ 물에 혼합하여 약 25(w/w)% 농도로 만든 후, 이를 가마솥에 옮기고 싹이 0.5cm 정도 자란 엿기름을 고형물 대비 1.0% 첨가하고 100℃ ~ 110℃로 가열 후 10분정도 유지한다. 이 후 90~95℃로 냉각되면 30분정도 유지한 후 50 ~ 60℃로 냉각한다. 전기의 냉각된 전분용액에 다시 엿기름을 다시 1.5% 첨가하고 10 ~ 12시간 정도 유지한다.Potato starch was mixed with water at 60 ℃ to make a concentration of about 25 (w / w)%, and then transferred to a cauldron, and added 0.5% of malt grown with sprouts to 1.0% of solids and heated to 100 ℃ ~ 110 ℃ for 10 minutes Keep it. After cooling to 90 ~ 95 ℃ 30 minutes and then cooled to 50 ~ 60 ℃. Add 1.5% malt again to the cooled starch solution and hold for 10 to 12 hours.
한편 별도의 가마솥에 잘 말린 약쑥 10(w/w)%, 익모초 10(w/w)% 및 구절초 10(w/w)%를 첨가한 후, 정제수를 넣고 70℃로 가온하여 약 3시간 정도 추출한 후 여과하여 고형물 기준 30% 정도로 농축한다. 이 농축한 생약초 추출물을 당화가 끝난 물엿에 0.3(w/w)% 정도 첨가한 후, 여과 및 농축하여 82(w/w)% 농도의 물엿을 제조하였다.Meanwhile, 10 (w / w)% of dried wormwood, 10 (w / w)% of motherwort and 10 (w / w)% of Gujeolcho were added to a separate cauldron, and then purified water was added and warmed to 70 ℃ for about 3 hours. After extraction, the resultant is filtered and concentrated to about 30% solids. The concentrated herbal herb extract was added to about 0.3 (w / w)% of saccharified syrup, and then filtered and concentrated to prepare a syrup having a concentration of 82 (w / w)%.
＜실시예 4＞<Example 4>
고구마전분을 이용하여 실시예 3과 같이하여 1차로 고형물 대비 엿기름을 다시 1.5% 첨가하고 가열 및 냉각한 후 2차로 엿기름을 다시 1.0% 첨가하여 전분을 당화시켰다. 당화된 물엿에 약쑥, 익모초, 구절초 추출물 0.4% 첨가한 후 여과 및 농축하여 82(w/w)% 농도의 물엿을 제조하였다.Using sweet potato starch as in Example 3, starch was first added to the solids in comparison to the solids, and heated and cooled, and the starch was secondly added to the malt by adding 1.0% of the malt. 0.4% syrup, motherwort and gujeolcho extracts were added to the saccharified syrup, and filtered and concentrated to prepare syrup of 82 (w / w)%.
＜실시예 5＞<Example 5>
옥수수전분을 물에 용해한 30(w/w)% 용액에 생약재로 깨끗한 잎만을 선별한약쑥, 익모초 및 구절초를 각각 고형물 대비 0.2%를 미세하게 분쇄하여 첨가한 후 실시예 1과 같이 하여 당화시켜 물엿 중에 섬유질과 생약성분이 함께 존재하도록 92% 정도로 농축한 물엿을 제조하였다. 농축된 물엿을 덩어리 엿이나 환제로 만들어 복용하거나 온수 또는 차류등에 타서 섭취할 수 있도록 하였다.In the 30 (w / w)% solution of corn starch dissolved in water, only medicinal herbs, motherwort herb and gujeolcho were finely crushed and added 0.2% of the solids, respectively, and then saccharified in the same manner as in Example 1 The starch syrup concentrated to about 92% was prepared so that the fiber and the herbal ingredient were present together. Concentrated syrup was made into lump syrup or pills and consumed in hot water or tea.
＜시험예＞: 관능검사<Test example>: Sensory test
상기의 실시예와 같이하여 제조한 물엿에 대하여 잘 훈련된 관능검사요원 남녀 각각 5명(계 10명)으로 하여금 5점 척도법에 의하여 맛, 기호도 및 입안에서 끈적거림 정도를 관능검사하여 그 결과를 다음의 표 1에 나타냈다.Five well-trained sensory test personnel men and women (10 persons) were prepared by sensory test of taste, taste, and stickiness in the mouth by the 5-point scale. The following Table 1 shows.
표 1. 물엿의 관능검사 결과Table 1. Sensory test results of starch syrup
* 맛, 기호도(5점; 아주 좋음, 3; 좋음, 1; 나쁨)* Taste, preference (5 points; very good, 3; good, 1; bad)
* 끈적거림(5점; 아주 심함, 3; 보통임, 1; 끈적거리지 않음)* Stickiness (5 points; very severe, 3; moderate, 1; not sticky)
* 상기에서 대조군은 시중에서 판매되고 있는 물엿을 구입하여 비교하였음.* In the control group compared to the purchase of commercial starch syrup.
본 발명의 물엿은 민간요법의 질병치료나 예방등에 단독으로 또는 다른 재료와 함께 사용되어 온 약쑥, 익모초 및 구절초등의 생약적인 효능을 손쉽게 섭취할 수 있는 형태로 가공하여 이를 물엿에 혼합함으로써 기호성 및 건강에 좋은 물엿을 제공할 수 있다.Starch syrup of the present invention is processed alone or in combination with other ingredients for the treatment or prevention of folk remedies, such as wormwood, motherwort, and gujeolcho processed into a form that can be easily ingested and mixed with syrup to taste and It can provide healthy starch syrup.
Claims (7)
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20030017091A (en) * | 2001-08-21 | 2003-03-03 | 김윤동 | functionality korean candy with medicinal herbs and it's preparing method |
| KR20040029586A (en) * | 2002-10-01 | 2004-04-08 | (재)전라북도 생물벤처기업지원센터 | A wheat-gluten composition containing hamcho and method for manufacturing thereof |
| KR100455755B1 (en) * | 2002-05-01 | 2004-11-06 | 이영근 | The method of producing mulberry leaf candy for controlling the increase of blood glucose and the mulberry leaf candy produced thereby |
| KR100455912B1 (en) * | 2002-04-12 | 2004-11-16 | 재단법인 전라북도생물산업진흥원 | A wheat-gluten containing raisin tree extract, and a method for manufacturing thereof |
| KR101443751B1 (en) * | 2012-11-02 | 2014-09-26 | 김영욱 | a starch syrup process by Using lactic-acid fermented Solution |
-
2000
- 2000-07-26 KR KR10-2000-0043156A patent/KR100370963B1/en active IP Right Grant
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20030017091A (en) * | 2001-08-21 | 2003-03-03 | 김윤동 | functionality korean candy with medicinal herbs and it's preparing method |
| KR100455912B1 (en) * | 2002-04-12 | 2004-11-16 | 재단법인 전라북도생물산업진흥원 | A wheat-gluten containing raisin tree extract, and a method for manufacturing thereof |
| KR100455755B1 (en) * | 2002-05-01 | 2004-11-06 | 이영근 | The method of producing mulberry leaf candy for controlling the increase of blood glucose and the mulberry leaf candy produced thereby |
| KR20040029586A (en) * | 2002-10-01 | 2004-04-08 | (재)전라북도 생물벤처기업지원센터 | A wheat-gluten composition containing hamcho and method for manufacturing thereof |
| KR101443751B1 (en) * | 2012-11-02 | 2014-09-26 | 김영욱 | a starch syrup process by Using lactic-acid fermented Solution |
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