KR20020017197A - Functional food using enzyme extract and manufacturing method thereof - Google Patents

Functional food using enzyme extract and manufacturing method thereof Download PDF

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Publication number
KR20020017197A
KR20020017197A KR1020000050382A KR20000050382A KR20020017197A KR 20020017197 A KR20020017197 A KR 20020017197A KR 1020000050382 A KR1020000050382 A KR 1020000050382A KR 20000050382 A KR20000050382 A KR 20000050382A KR 20020017197 A KR20020017197 A KR 20020017197A
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functional food
enzyme extract
manufacturing
foods
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KR1020000050382A
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Korean (ko)
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최경호
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최경호
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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
    • 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
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/60—Sweeteners
    • 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

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  • Life Sciences & Earth Sciences (AREA)
  • Mycology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

PURPOSE: A process of preparing functional food by mixing apple, cabbage, carrot, orange and cactus and then fermenting is provided. Whereby, the product can be effectively used as drinks, seasoning additives or healthy foods. CONSTITUTION: A mixture of 30 to 40% by weight of an apple, 30 to 40% by weight of a cabbage, 20 to 30% by weight of a carrot, 5 to 10% by weight of an orange and 0.5 to 3% by weight of a cactus is sterilized and dried, mixed with a sweetening agent in a ratio of 1:1 and then fermented.

Description

효소 추출물을 이용한 기능성 식품 및 그 제조방법{FUNCTIONAL FOOD USING ENZYME EXTRACT AND MANUFACTURING METHOD THEREOF}FUNCTIONAL FOOD USING ENZYME EXTRACT AND MANUFACTURING METHOD THEREOF

본 발명은 효소 추출물을 이용한 기능성 식품 및 그 제조방법에 관한 것으로, 사과 30~40중량%, 양배추 30~40중량%, 당근 20~30중량%, 오렌지 5~10중량% 및 백년초 0.5~3중량%를 살균 건조시킨 다음 감미료와 1:1로 혼합 후 발효시켜 얻어 지는 기능성 식품으로서 음료용이나 조미첨가물 혹은 건강식품으로 유용한 효소 추출물을 이용한 기능성 식품 및 그 제조방법이다.The present invention relates to a functional food using the enzyme extract and a method for producing the same, apple 30-30% by weight, cabbage 30-40% by weight, carrot 20-30% by weight, orange 5-10% by weight and baeknyeon 0.5-3% It is a functional food obtained by sterilization drying and mixing with sweetener 1: 1 and fermented, and it is a functional food using enzyme extract useful for beverages, seasoning additives or health food and its manufacturing method.

산업의 발달과 함께 인간의 의식구조에도 많은 변화가 이루어 지고 있으며, 특히 생활이 윤택해 지고 여유로워 지면서 종래의 양적인 발전에 비하여 이제는 질적인 측면에서 다종 다양한 식품이나 먹거리가 등장하고 있다.Many changes have been made to the structure of human consciousness with the development of the industry, and in particular, as life becomes more flexible and relaxed, various kinds of foods and foods are now appearing in terms of quality compared to the conventional quantitative development.

이와 같은 식품이나 먹거리 가운데서도 주목할 만한 점은, 이들을 단순히 섭취하는 대상으로서가 아니라 이제는 건강과 미용을 고려하는 기능성 식품이나 먹거리로서 소량이지만 담백하면서도 영양이 풍부한 것들이 선호되고 있다는 점이다.Notable among such foods and foods is that they are preferred as functional foods or foods that are not merely consumed, but are now considered as health and beauty.

예를들면 섭취시 소화가 어려운 난소화성 물질을 첨가하여 다이어트에 예민한 젊은 여성들에게 어필하는 덱스트린계 식이음료라든가, 건강식품으로서 최근에 관심이 고조되고 있는 각종 효소나 미네랄, 백년초등을 이용한 여러가지 기능성 식품이 이들에 해당한다 할 것이다.For example, dextrin-based food and beverages that appeal to young women who are sensitive to diets by adding indigestible materials that are difficult to digest, or various functional foods using various enzymes, minerals, and hundreds of years of interest as health foods. This will correspond to these.

그런데 이와 같은 식품이나 먹거리등은 효과에 있어 어느 정도의 기능성은 인정된다 하겠으나, 원료의 구입이 쉽지 않아 그만큼 제품단가가 높은 편이어서 대중화에는 어려움이 많고 제조공정 또한 복잡하여 양질의 대량생산이 쉽지 않아 다양한 기능성 식품이나 먹거리를 맞보고자 하는 소비자의 기호를 충족하지 못하였다.By the way, such a food or food is recognized to some extent in the effect, but the purchase of raw materials is not easy, so the cost of the product is high, so it is difficult to popularize and the manufacturing process is complicated, so the mass production of high quality is not easy. It did not satisfy consumers' preference to meet various functional foods or foods.

따라서, 본 발명에서는 이러한 점을 감안하여 이루어진 것으로, 우리 주변에서 흔히 구입할 수 있고 영양도 풍부한 사과와 양배추 및 당근을 주원료로 하고 여기에 오렌지와 백년초 그리고 감미료를 소정의 비율로 배합하여 일정한 공정을 통해 맛과 영양이 풍부한 기능성 식품을 얻을 수 있는 효소 추출물을 이용한 기능성 식품 및 그 제조방법을 제공하고자 한다.Therefore, the present invention has been made in view of this point, and can be commonly purchased around us, rich in apples, cabbage and carrots as the main raw material and orange, zinnia and sweeteners are formulated in a predetermined ratio through a certain process The present invention provides a functional food using the enzyme extract to obtain a functional food rich in taste and nutrition and a method of manufacturing the same.

본 발명의 효소 추출물을 이용한 기능성 식품 및 그 제조방법에 있어서는, 사과 30~40중량%, 양배추 30~40중량%, 당근 20~30중량%, 오렌지 5~10중량% 및 백년초 0.5~3중량%를 살균 건조시킨 다음 감미료와 1:1로 혼합 후 발효시켜 얻는 것을특징으로 한다.In the functional food using the enzyme extract of the present invention and a method for producing the same, apple 30-30% by weight, cabbage 30-40% by weight, carrot 20-30% by weight, orange 5-10% by weight and vinegar 0.5-3% by weight It is characterized in that the sterilized and dried and then mixed with sweeteners 1: 1 to obtain fermentation.

이하 실시예를 통하여 좀더 상세히 설명한다.It will be described in more detail through the following examples.

우선 원료를 준비하는데, 사과 33중량%, 양배추 33중량%, 당근 27중량%, 오렌지 6중량% 및 백년초 1중량%를 오존 살균수로 깨끗하게 세척하고 동시에 살균 소독한다.First of all, raw materials are prepared: 33% by weight of apples, 33% by weight of cabbage, 27% by weight of carrots, 6% by weight of oranges, and 1% by weight of perennial plants are cleaned with ozone sterilization water and sterilized at the same time.

이어서 건조기로 옮겨 건조, 탈수시키고 분쇄기를 사용하여 직경이 2~3m/m정도로 분쇄(절단)한다.Subsequently, it is transferred to a dryer, dried, dehydrated, and crushed (cut) to a diameter of 2 to 3 m / m using a grinder.

분쇄된 각 원료를 혼합기에 넣고 여기에 감미료를 같은량 넣은 다음 잘 혼합하고 발효조로 옮겨 뚜껑을 닫고 12시간 정도 상온에서 발효시킨다.Put each of the ground raw materials into a mixer, add the same amount of sweetener, mix well, transfer to the fermenter, close the lid and ferment at room temperature for about 12 hours.

여기서 감미료로는 통상의 다당류, 예컨데 포도당, 설탕, 과당, 엿당등이 제한 없이 사용가능하나 본 발명의 기능성 식품에서는 건강적인 측면을 고려하여 가급적 저칼로리 감미료가 바람직하다.Here, as the sweetener, conventional polysaccharides such as glucose, sugar, fructose, maltose and the like can be used without limitation, but in the functional food of the present invention, a low-calorie sweetener is preferable in consideration of health aspects.

끝으로, 발효된 효소 추출물의 혼합물은 가는 체로 여과하여 반투명한 형태의 효소 추출물을 이용한 기능성 식품의 원액을 얻게 되는데, 이 원액은 음료수로 사용하는 경우 통상 5~10배 희석하여 사용하고, 갈비를 잴때나 멸치볶음, 혹은 각종 조미식품에 사용하는 경우에는 희석비율을 더 높혀 사용하는 것이 바람직하다.Finally, the mixture of fermented enzyme extract is filtered through a fine sieve to obtain a stock of the functional food using a semi-transparent enzyme extract, which is usually diluted 5 to 10 times when used as a beverage, and the ribs When used in steaming, fried anchovy, or various seasoning foods, it is preferable to use a higher dilution ratio.

이상 설명한 바와 같이, 본 발명의 효소 추출물을 이용한 기능성 식품 및 그 제조방법에 있어서는, 주변에서 손쉽게 구할 수 있는 사과, 양배추 및 당근을 주원료로 하고 여기에 오렌지와 백년초를 가하여 살균 건조시킨 다음 감미료와 1:1로 혼합 후 발효시켜 얻어 지는 기능성 식품으로서 음료용이나 조미첨가물 혹은 건강식품으로 유용하게 사용할 수 있어서 그 이용과 활용이 기대된다 하겠다.As described above, in the functional food using the enzyme extract of the present invention and a method for producing the same, apples, cabbage and carrots that can be easily obtained from the surroundings as the main raw material, and added to orange and baeknyeon sterilized and dried and then sweetener and 1 It is a functional food obtained by fermentation after mixing to 1: 1, which can be usefully used for beverages, seasonings or health foods.

Claims (2)

사과 30~40중량%, 양배추 30~40중량%, 당근 20~30중량%, 오렌지 5~10중량% 및 백년초 0.5~3중량%를 살균 건조시킨 다음 감미료와 1:1로 혼합 후 발효시켜 얻어 지는 것을 특징으로 하는 효소 추출물을 이용한 기능성 식품의 제조방법30-40% by weight of apples, 30-40% by weight of cabbage, 20-30% by weight of carrots, 5-10% by weight of oranges, and 0.5-3% by weight of baeknyeoncho Method for producing functional food using enzyme extract, characterized in that losing 제1항의 제조방법으로 얻어진 효소 추출물을 이용한 기능성 식품Functional food using enzyme extract obtained by the method of claim 1
KR1020000050382A 2000-08-29 2000-08-29 Functional food using enzyme extract and manufacturing method thereof KR20020017197A (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20030094879A (en) * 2002-06-08 2003-12-18 신태균 Fermented material of opuntia ficus-indica and manufacturing method of the same
KR100734944B1 (en) 2007-01-15 2007-07-03 김재현 Functional food-composition with calcium lactate and rice bran

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20030094879A (en) * 2002-06-08 2003-12-18 신태균 Fermented material of opuntia ficus-indica and manufacturing method of the same
KR100734944B1 (en) 2007-01-15 2007-07-03 김재현 Functional food-composition with calcium lactate and rice bran

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