KR20020084788A - 미나리 발효 혼합물 및 그 제조 방법 - Google Patents
미나리 발효 혼합물 및 그 제조 방법 Download PDFInfo
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- KR20020084788A KR20020084788A KR1020010024371A KR20010024371A KR20020084788A KR 20020084788 A KR20020084788 A KR 20020084788A KR 1020010024371 A KR1020010024371 A KR 1020010024371A KR 20010024371 A KR20010024371 A KR 20010024371A KR 20020084788 A KR20020084788 A KR 20020084788A
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- Prior art keywords
- buttercup
- dropwort
- sugar
- fermentation
- fermentation mixture
- Prior art date
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- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000011002 quantification Methods 0.000 description 1
- GRWFGVWFFZKLTI-UHFFFAOYSA-N rac-alpha-Pinene Natural products CC1=CCC2C(C)(C)C1C2 GRWFGVWFFZKLTI-UHFFFAOYSA-N 0.000 description 1
- 235000020185 raw untreated milk Nutrition 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 238000002415 sodium dodecyl sulfate polyacrylamide gel electrophoresis Methods 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 238000001256 steam distillation Methods 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 235000019157 thiamine Nutrition 0.000 description 1
- 239000011721 thiamine Substances 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- OUYCCCASQSFEME-UHFFFAOYSA-N tyrosine Natural products OC(=O)C(N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-UHFFFAOYSA-N 0.000 description 1
- 239000004474 valine Substances 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 238000005406 washing Methods 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- 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
- A23V2300/00—Processes
- A23V2300/14—Extraction
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
Description
잎(가식부 100g) | 줄기(가식부 100g) | |
수분(g) | 86.27 | 91.58 |
조단백질(g) | 3.8 | 1.7 |
조지방(g) | 0.11 | 0.11 |
탄수화물(g) | 3.27 | 3.04 |
조섬유(g) | 3.20 | 2.0 |
회분(g) | 1.66 | 1.11 |
칼슘(mg) | 188 | 64 |
칼륨(mg) | 176 | 60 |
인(mg) | 78 | 52 |
철(mg) | 1.2 | 0.43 |
나트륨(mg) | 0.08 | 0.05 |
마그네슘(mg) | 0.24 | - |
비타민 A(RE) | 1320 | 260 |
티아민(mg) | 0.58 | 0.18 |
리보플라빈(mg) | 0.17 | 0.09 |
나이아신(mg) | 2.4 | 1.7 |
비타민씨(mg) | 69 | 13.0 |
아미노산 | 잎(mg%) | 줄기(mg%) |
아스파탐산 | 254.05 | 51.51 |
쓰레오닌 | 50.33 | 54.38 |
세린 | 23.83 | 7.21 |
글루탐산 | 237.37 | 40.09 |
글리신 | 124.49 | 4.68 |
알라닌 | 122.11 | 61.86 |
시스테인 | 123.58 | 35.09 |
발린 | 139.38 | 40.62 |
메치오닌 | 45.27 | 10.02 |
이소류신 | 102.75 | 30.73 |
류신 | 171.55 | 33.67 |
티로신 | 69.69 | 13.89 |
페닐알라닌 | 112.28 | 19.24 |
리신 | 142.37 | 11.94 |
히스티딘 | 54.21 | 7.52 |
알지닌 | 90.84 | 22.04 |
트립토판 | 9.12 | 3.75 |
시스틴 | 124.49 | 37.94 |
총아미노산 | 1873.22 | 448.04 |
잎(ug/mL) | 줄기(ug/mL) | |
알부민 | 655.74 | 315.57 |
글로불린 | 415.30 | 95.63 |
프롤아민 | 102.46 | 29.23 |
글루테린 | 38.25 | 10.93 |
날짜항목 | 1일 | 30일 | 60일 | 90일 | 120일 | 1년 | 2년 | 3년 |
수분함량 | 98.2 | 97.3 | 96.6 | 95.8 | 94.2 | 93.4 | 93.1 | 92.7 |
맛 | 미나리고유의 약한 녹즙맛과 단맛 | 미나리고유의 녹즙맛과 단맛 | 단맛이 가미된 신맛 | 약한 알코올맛과 단맛이 복합 | 약한과실주맛 | 숙성된 과실주맛 | 숙성된알코올과신맛이 있는 한약맛 | 숙성된알코올과신맛이 있는 한약맛 |
향 | 풋내 | 미나리향의 한약냄새 | 약한 식초냄새 | 약한한약냄새 | 좀 강한 한약냄새 | 강한 한약냄새 | 강한 조미액 냄새 | 강한 한약과조미액 냄새 |
색깔 | 5.7 | 8.6 | 13.5 | 15.7 | 16.2 | 21.1 | 23.3 | 25.4 |
혼탁도 | 51 | 47 | 44 | 41 | 36 | 37 | 35 | 32 |
당도 | 32 | 30 | 30 | 29 | 28 | 27 | 26 | 26 |
pH | 5.4 | 5.0 | 4.8 | 4.5 | 4.1 | 3.7 | 3.5 | 3.3 |
항목 | 실험결과 | 식품공전 규격 | 비고 |
성상 | 갈색의 액상 | 없음 | 관찰 |
비타민 B1(mg/100g) | 0.6 | 0.2이상 | HPLC법 |
비타민 B2(mg/100g) | 1.3 | 0.05이상 | HPLC법 |
유기산 산도(%) | 2.0 | 0.3이상 | 젖산기준 |
효모수 | 1,200,000/ml이상 | 1,000,000/ml이상 | - |
유산균수 | 50/ml | 1,000,000/ml이상 | - |
대장균군 | 음성 | 음성 | - |
메탄올(%) | 불검출 | 0.01이하 | - |
환원당(%) | 25.0 | 50.0이상 | - |
Claims (7)
- 미나리, 숯 및 당류를 혼합하여 발효시킴으로써 제조하는 것을 특징으로 하는 미나리 발효혼합물의 제조 방법.
- 제 1 항에 있어서, 상기 재료의 혼합비는, 미나리 50-90 중량%, 숯 5-25 중량%, 및 당류 5-35 중량%인 것을 특징으로 하는 미나리 발효 혼합물의 제조 방법.
- 제 1 항 또는 제 2 항에 있어서, 상기 당류는, 흑설탕, 백설탕, 물엿, 및 꿀로 이루어진 군에서 선택되는 한 가지 이상인 것을 특징으로 하는 미나리 발효 혼합물의 제조 방법.
- 제 1 항 또는 제 2 항에 있어서, 상기 발효는 10 내지 30oC의 온도에서 30일 내지 3년의 기간 동안 행하는 것을 특징으로 하는 미나리 발효 혼합물의 제조 방법.
- 제 1 항 또는 제 2 항에 있어서, 발효시킨 생성물에서 섬유질을 제외하고 액상만을 취하여 얻는 것을 특징으로 하는 미나리 발효 혼합물의 제조 방법.
- 제 1 항 또는 제 2 항의 방법으로 얻어진 미나리 발효 혼합물을 포함하는 건강 보조 식품.
- 제 1 항 또는 제 2 항의 방법으로 얻어진 미나리 발효 혼합물을 포함하는 동식물 사료 첨가제.
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KR100421586B1 (ko) * | 2002-03-05 | 2004-03-09 | 김형대 | 미나리엑기스의 제조방법 |
KR20050052946A (ko) * | 2003-12-01 | 2005-06-07 | 이훈 | 식물엑기스의 추출방법 |
KR100761994B1 (ko) * | 2001-05-04 | 2007-10-04 | 성영락 | 미나리 발효 혼합물 및 그 제조 방법 |
KR100880028B1 (ko) * | 2007-04-13 | 2009-01-22 | 박종남 | 미나리 염장 발효 효소수 제조 방법 및 미나리 숙성 방법 |
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KR930008120B1 (ko) * | 1991-04-22 | 1993-08-26 | 유종근 | 감 식초(食醋)의 제조방법 |
KR960003591A (ko) * | 1994-07-18 | 1996-02-23 | 하재석 | 인삼박 발효사료 및 그 제조방법 |
KR0155436B1 (ko) * | 1995-09-13 | 1998-10-01 | 황용철 | 미나리 엑기스의 추출방법 |
KR20000012426A (ko) * | 1999-11-29 | 2000-03-06 | 박민수 | 냄새가 나지 않도록한 간장의 제조방법 |
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KR100390095B1 (ko) * | 2000-03-30 | 2003-07-04 | 주식회사 엔티케이코리아 | 알로에 겔을 포함하는 김치의 제조방법 |
KR100761994B1 (ko) * | 2001-05-04 | 2007-10-04 | 성영락 | 미나리 발효 혼합물 및 그 제조 방법 |
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KR100761994B1 (ko) * | 2001-05-04 | 2007-10-04 | 성영락 | 미나리 발효 혼합물 및 그 제조 방법 |
KR100421586B1 (ko) * | 2002-03-05 | 2004-03-09 | 김형대 | 미나리엑기스의 제조방법 |
KR20050052946A (ko) * | 2003-12-01 | 2005-06-07 | 이훈 | 식물엑기스의 추출방법 |
KR100880028B1 (ko) * | 2007-04-13 | 2009-01-22 | 박종남 | 미나리 염장 발효 효소수 제조 방법 및 미나리 숙성 방법 |
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