KR20020095039A - manufacture method of a mugwort for food - Google Patents
manufacture method of a mugwort for food Download PDFInfo
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- KR20020095039A KR20020095039A KR1020020011427A KR20020011427A KR20020095039A KR 20020095039 A KR20020095039 A KR 20020095039A KR 1020020011427 A KR1020020011427 A KR 1020020011427A KR 20020011427 A KR20020011427 A KR 20020011427A KR 20020095039 A KR20020095039 A KR 20020095039A
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- mugwort
- mugworts
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- 235000003261 Artemisia vulgaris Nutrition 0.000 title claims abstract description 94
- 240000006891 Artemisia vulgaris Species 0.000 title claims abstract description 87
- 235000013305 food Nutrition 0.000 title claims abstract description 23
- 238000000034 method Methods 0.000 title claims description 18
- 238000004519 manufacturing process Methods 0.000 title abstract description 18
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims abstract description 39
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 14
- 238000005406 washing Methods 0.000 claims abstract description 8
- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 claims abstract description 7
- 229960000583 acetic acid Drugs 0.000 claims abstract description 7
- 239000012362 glacial acetic acid Substances 0.000 claims abstract description 7
- 239000000853 adhesive Substances 0.000 claims abstract description 5
- 230000001070 adhesive effect Effects 0.000 claims abstract description 5
- 238000004806 packaging method and process Methods 0.000 claims abstract description 4
- 238000007710 freezing Methods 0.000 claims abstract description 3
- 230000008014 freezing Effects 0.000 claims abstract description 3
- 239000000463 material Substances 0.000 claims abstract description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 15
- 239000002994 raw material Substances 0.000 claims description 13
- 239000005913 Maltodextrin Substances 0.000 claims description 12
- 229920002774 Maltodextrin Polymers 0.000 claims description 12
- 229940035034 maltodextrin Drugs 0.000 claims description 12
- 235000011121 sodium hydroxide Nutrition 0.000 claims description 12
- 235000009051 Ambrosia paniculata var. peruviana Nutrition 0.000 claims description 9
- 235000003097 Artemisia absinthium Nutrition 0.000 claims description 9
- 235000017731 Artemisia dracunculus ssp. dracunculus Nutrition 0.000 claims description 9
- 239000001138 artemisia absinthium Substances 0.000 claims description 9
- 150000003839 salts Chemical class 0.000 claims description 9
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 8
- 239000000498 cooling water Substances 0.000 claims description 7
- 239000004820 Pressure-sensitive adhesive Substances 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 5
- 235000021074 carbohydrate intake Nutrition 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 235000004213 low-fat Nutrition 0.000 claims description 3
- 239000003053 toxin Substances 0.000 claims description 3
- 231100000765 toxin Toxicity 0.000 claims description 3
- 108700012359 toxins Proteins 0.000 claims description 3
- 239000013589 supplement Substances 0.000 claims description 2
- 238000012216 screening Methods 0.000 claims 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 6
- 235000013373 food additive Nutrition 0.000 abstract description 4
- 239000002778 food additive Substances 0.000 abstract description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract description 2
- 238000010298 pulverizing process Methods 0.000 abstract description 2
- 230000003247 decreasing effect Effects 0.000 abstract 1
- 238000007598 dipping method Methods 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 abstract 1
- 239000002245 particle Substances 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 231100000331 toxic Toxicity 0.000 abstract 1
- 230000002588 toxic effect Effects 0.000 abstract 1
- 235000012149 noodles Nutrition 0.000 description 9
- 240000001851 Artemisia dracunculus Species 0.000 description 8
- 235000019640 taste Nutrition 0.000 description 8
- 238000010025 steaming Methods 0.000 description 6
- 239000000654 additive Substances 0.000 description 4
- 230000000996 additive effect Effects 0.000 description 4
- 238000000227 grinding Methods 0.000 description 4
- 229940088594 vitamin Drugs 0.000 description 4
- 235000013343 vitamin Nutrition 0.000 description 4
- 239000011782 vitamin Substances 0.000 description 4
- 229930003231 vitamin Natural products 0.000 description 4
- SDOFMBGMRVAJNF-KVTDHHQDSA-N (2r,3r,4r,5r)-6-aminohexane-1,2,3,4,5-pentol Chemical compound NC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO SDOFMBGMRVAJNF-KVTDHHQDSA-N 0.000 description 3
- WJSDHUCWMSHDCR-VMPITWQZSA-N cinnamyl acetate Natural products CC(=O)OC\C=C\C1=CC=CC=C1 WJSDHUCWMSHDCR-VMPITWQZSA-N 0.000 description 3
- 230000018044 dehydration Effects 0.000 description 3
- 238000006297 dehydration reaction Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 238000003306 harvesting Methods 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 239000011230 binding agent Substances 0.000 description 2
- 235000013355 food flavoring agent Nutrition 0.000 description 2
- 235000012055 fruits and vegetables Nutrition 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 238000003672 processing method Methods 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 229930024421 Adenine Natural products 0.000 description 1
- GFFGJBXGBJISGV-UHFFFAOYSA-N Adenine Chemical compound NC1=NC=NC2=C1N=CN2 GFFGJBXGBJISGV-UHFFFAOYSA-N 0.000 description 1
- GQYOJVQPYAIRQJ-UHFFFAOYSA-N C(C=CC1=CC=CC=C1)CC(=O)O.C(C=CC1=CC=CC=C1)CC(=O)O Chemical compound C(C=CC1=CC=CC=C1)CC(=O)O.C(C=CC1=CC=CC=C1)CC(=O)O GQYOJVQPYAIRQJ-UHFFFAOYSA-N 0.000 description 1
- WEEGYLXZBRQIMU-UHFFFAOYSA-N Eucalyptol Chemical compound C1CC2CCC1(C)OC2(C)C WEEGYLXZBRQIMU-UHFFFAOYSA-N 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 229960000643 adenine Drugs 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000000941 bile Anatomy 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000012970 cakes Nutrition 0.000 description 1
- 229930002875 chlorophyll Natural products 0.000 description 1
- 235000019804 chlorophyll Nutrition 0.000 description 1
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 description 1
- 229930007050 cineol Natural products 0.000 description 1
- 229960005233 cineole Drugs 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 229940093915 gynecological organic acid Drugs 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 239000005416 organic matter Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 235000019643 salty taste Nutrition 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 239000010802 sludge Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000013616 tea Nutrition 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
-
- 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
- A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
-
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/20—Ingredients acting on or related to the structure
- A23V2200/21—Binding agent
-
- 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
- A23V2250/50—Polysaccharides, gums
- A23V2250/51—Polysaccharide
- A23V2250/5114—Dextrins, maltodextrins
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
- Mycology (AREA)
- Dispersion Chemistry (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
본 발명은 식품용 쑥즙액의 제조방법에 관한 것으로, 보다 상세하게는 생쑥을 증숙 및 분쇄하고 식품용 점착제를 혼합하여 쑥즙액을 제조함으로써 식품첨가제로 사용할 수 있는 식품용 쑥즙액의 제조방법에 관한 것이다.The present invention relates to a method for producing wormwood juice for food, and more particularly, to a method for producing wormwood juice for food that can be used as a food additive by steaming and grinding fresh mugwort and mixing the food adhesive. will be.
종래에는 쑥을 이용한 식료품으로는 국을 끓여 먹거나 또는 쑥을 이용한 각종 떡을 만들어 먹는 것이 고작이었을뿐 장기보존이 어렵기 때문에 쑥을 이용한 국수나 라면 등과 같은 식품에 첨가물로서 또는 쑥자체만으로 장기보존하여 채취 즉시 사용해야 하고 장기보존시에는 쑥본래의 향취가 소실되거나 미각이 저하되는 결점이 있었고, 또 채취 즉시 사용시에도 식품제조과정에서 쑥본래의 주성분이며 독특한 방향물질인 씨네올 등의 향취는 물론, 쑥이 갖고있는 비타민, 유기물 등 영양가와 엽록소가 파괴되어 식료품으로서의 신선감과 청량감을 줄 수 없는 결점이 있었다.In the past, groceries using wormwood were made by boiling soup or making various types of rice cakes by using wormwood. However, long-term preservation is difficult, and as an additive to foods such as noodles and ramen using wormwood It should be used immediately after harvesting, and the long-term preservation had a flaw that the scent of the mugwort was lost or the taste was lowered.When used immediately after harvesting, the scent of the mugwort was the main ingredient and unique fragrance of mugwort in the food manufacturing process. Nutrient value and chlorophyll, such as vitamins and organic matter, are destroyed, and there is a defect that cannot give freshness and refreshment as food.
상기의 이유로 근래에는 쑥을 분말화시켜 제품 첨가제로서 사용되고 있는데, 그 용도는 떡, 빵, 미싯가루, 송편, 국수, 차, 두부, 한약재 등 매우 다양하게 쓰이고 있는 추세이다.For the reasons mentioned above, wormwood is recently used as a product additive by powdering, and its use is a trend that has been used in a variety of ways, such as rice cake, bread, meat powder, songpyeon, noodles, tea, tofu, herbal medicines.
그러나, 기존의 식품에 첨가제로서 사용되는 쑥은, 채취 후 삶아 건조하고 분쇄한 분말쑥이 주를 이루어 쑥 자체의 맛과 향이 소실되고, 특히 쑥분말이 첨가된 떡 종류는 제품이 질기고 쉽게 굳어져 버리는 단점이 있으며, 제품의 색채 역시 쑥 고유의 색이 나지 않고 검게 탈색되어 제품의 질을 떨어뜨리는 원인이 된다.However, the mugwort used as an additive to conventional foods is mainly powdered mugwort, boiled and dried after harvesting, and loses the taste and aroma of mugwort itself. There is a disadvantage of losing, and the color of the product is also the color of the wormwood does not appear inherently black color causes the quality of the product.
또한, 쑥을 분말화시켜 첨가제로 사용되기 때문에 쑥 자체의 성형성이 떨어져 어떤 모양을 형성하는 것이 불가능하였다.In addition, since mugwort is used as an additive by powdering the mugwort, it is impossible to form a certain shape because the moldability of the mugwort itself is poor.
상기의 문제점을 해결하기 위해 국내특허공개 제1983-0009731호의 "식용쑥의 가공방법" 등록된 바 있는데, 상기 식용쑥의 가공방법은 다소 공정이 복잡함과 아울러, 생쑥 원료에 투입 처리되는 조성물이 많이 필요하여 제조원가를 상승시키는 문제점이 있었다.In order to solve the above problems, Korean Patent Publication No. 1983-0009731 has been registered in the "processing method of edible mugwort", the processing method of the edible mugwort is a somewhat complicated process, and a lot of compositions to be added to the raw mugwort raw material There was a problem of raising the manufacturing cost as necessary.
본 발명은 상기한 제반 문제점을 해결하기 위해 창안된 것으로서, 본 발명의 목적은 생쑥을 가공하여 쑥 쑥즙액을 제조함으로써 쑥 고유의 색과 맛을 효과적으로 살릴 수 있으며, 점착 및 결착제로써 말토덱스트린을 혼합하여 성형성을 향상시킴으로써 면류나 병과류 등에도 혼합 사용하여 다양한 쑥 식품을 가공할 수 있으며, 비교적 간단한 제작공정으로 생산원가를 절감할 수 있는 식품첨가제로서 쑥즙액을 제조할 수 있는 식품용 쑥즙액의 제조방법을 제공함에 있다.The present invention has been devised to solve the above problems, the object of the present invention is to process the fresh mugwort to produce mugwort juices can effectively save the unique color and taste of mugwort, maltodextrin as an adhesive and binder By mixing and improving moldability, it is possible to process various mugwort foods by mixing them with noodles and bottled fruits, and as a food additive that can reduce production costs by a relatively simple manufacturing process. The present invention provides a method for producing a juice.
상기의 목적을 달성하기 위한 본 발명의 구성은, 채집된 자연생의 생쑥을 선별하고 세척하여 불순물을 제거한 후, 보향제인 신나밀아세테이트를 첨가함과 아울러 빙초산으로 산성화시키는 단계와; 신나밀아세테이트가 첨가된 생쑥 원료에 가성소다를 첨가한 후, 압력용기에 투입하여 200℃로 5∼10분 동안 증숙시키는 단계와; 상기 단계 후 식염을 첨가한 냉각수 용기에 투입하여 쑥의 독소를 제거하기 위해 급속냉각시키는 단계와; 냉각된 쑥 혼합물을 탈수기에 투입하여 쑥에 함유된 수분이 5∼10%를 유지하도록 탈수하는 단계와; 탈수된 쑥 혼합물에 점착제를 첨가한 후, 분쇄기에 투입하여 200∼400메쉬로 분쇄하여 포장 및 냉동시키는 단계로 구성되는 것을 특징으로 한다.The composition of the present invention for achieving the above object comprises the steps of selecting and washing the collected natural fresh mugwort to remove impurities, and adding acidic with glacial acetic acid while adding cinnamic acetate as a supplement; Adding caustic soda to the raw mugwort added with cinnamic acetate, and then adding the caustic soda to a pressure vessel to steam at 200 ° C. for 5 to 10 minutes; A step of rapid cooling to remove toxins from mugwort by adding the salt to the cooling water container to which the salt is added; Putting the cooled mugwort mixture into a dehydrator to dehydrate the mugwort to maintain 5 to 10% moisture; After the pressure-sensitive adhesive is added to the dehydrated mugwort mixture, it is put into a grinder, characterized in that consisting of a step of pulverizing 200 ~ 400 mesh packaging and freezing.
여기서, 상기 쑥 원료와 각 단계에서 첨가되는 부재료의 배합비는 쑥 89.09∼94.5중량% 대비 신나밀아세테이트 0.01중량%, 가성소다 1∼3중량%, 식염 2∼3중량%, 점착제 0.5∼1중량%로 이루어지는 것이 바람직할 것이다.Here, the blending ratio of the mugwort raw material and the subsidiary materials added in each step is 0.01% by weight of cinnamic acetate, 1% to 3% by weight of sodium hydroxide, 2% to 3% by weight of salt, and 0.5% to 1% by weight of wormwood compared with 89.09 to 94.5% by weight of mugwort. It would be desirable to consist of.
또한 바람직하게는, 상기 점착제는 저지방 저칼로리 식품과 복합탄수화물 섭취수준을 향상시킬 수 있는 말토덱스트린인 것을 특징으로 한다.Also preferably, the pressure-sensitive adhesive is characterized in that the low fat low calorie foods and maltodextrin can improve the level of complex carbohydrate intake.
본 발명은 본 출원인이 선출원 한 특허출원제2001-0035582호를 개선한 것으로, 본 발명의 식품용 쑥즙액의 제조방법을 도 1을 참조하여 상세히 설명한다.The present invention improves the patent application No. 2001-0035582 filed by the applicant of the present application, the manufacturing method of the food mugwort juice of the present invention will be described in detail with reference to FIG.
제1공정 : 원료 선별 및 세척단계Step 1: Selecting and Washing Raw Materials
먼저 자연생의 생쑥을 채집하여 선별한 후 세척기에 투입한다.First, natural fresh mugwort is collected, sorted, and put into a washing machine.
세척기에 투입된 생쑥을 세척기로부터 고압으로 분사되는 세척수에 의해 미세한 불순물을 깨끗이 제거한다.The fine mugwort put into the washing machine is removed by the washing water sprayed at a high pressure from the washing machine to remove fine impurities.
이어서, 세척된 생쑥에 보향제인 신나밀아세테이트(Cinnamylacetate)를 원료의 0.01중량%를 첨가한 후, 빙초산으로 PH6 이하로 조절한다.Subsequently, 0.01 wt% of the raw material is added to the washed raw mugwort cinnamylacetate (Cinnamylacetate), and then adjusted to pH6 or less with glacial acetic acid.
상기 신나밀아세테이트(Cinnamylacetate)와 빙초산을 첨가함으로써 쑥의 주성분으로서 독특한 향을 갖는 씨네올(cineol)과 아데닌(adenine)향을 안정시킬 수 있게 된다.By adding the cinnamylacetate (Cinnamylacetate) and glacial acetic acid it is possible to stabilize the cineol and adenine flavor having a unique aroma as the main component of the mugwort.
제2공정 : 증숙단계Second Process: Steaming Stage
상기 보향제인 신나밀아세테이트(Cinnamylacetate)가 첨가된 생쑥에 가성소다(NaOH)를 쑥 원료의 1∼3중량%를 첨가한 후, 압력용기에 투입하여 증숙한다.Caustic soda (NaOH) is added to the fresh mugwort added with the cinnamylacetate as a flavoring agent, and 1 to 3% by weight of the mugwort raw material is added, followed by steaming in a pressure vessel.
상기 쑥에 가성소다(NaOH)를 첨가함으로써 생쑥 고유의 색상을 유지할 수 있게 된다.By adding caustic soda (NaOH) to the mugwort it is possible to maintain the unique color of fresh mugwort.
상기 압력용기의 온도는 200℃의 고온을 유지하여, 5∼10분 동안 증숙시키는 것이 바람직할 것이다.The temperature of the pressure vessel is to maintain a high temperature of 200 ℃, it will be preferable to steam for 5 to 10 minutes.
상기와 같이 쑥을 증숙시키는 것은 보향제의 정착을 위한 것이며, 짧은 시간에 가열하고, 빙초산의 작용에 의해 쑥에 함유된 비타민이나 유기산 등 유익한 성분이 파괴, 유리되지 않게 된다.Steaming the mugwort as described above is for the fixation of the flavoring agent, and it is heated in a short time, and beneficial components such as vitamins and organic acids contained in the mugwort are not destroyed or liberated by the action of glacial acetic acid.
즉, 쑥에 함유된 각종 유효비타민이 고열과 알칼리성에 불안정하고 파괴되는데, 이를 빙초산에 의해 산성화시켜주고 증숙시간을 짧게 해줌으로써 각종 유효비타민이 파괴되지 않고 그대로 유지할 수 있는 것이다.In other words, the various active vitamins contained in the mugwort are unstable and destroyed by high temperature and alkalinity. By acidifying them with glacial acetic acid and shortening the steaming time, various effective vitamins can be maintained without being destroyed.
제3공정 : 냉각단계Third Process: Cooling Step
상기 증숙단계를 거친 원료를 냉각수 용기에 투입하여 급속냉각을 행하게 된다.The raw material having undergone the steaming step is added to a cooling water container to perform rapid cooling.
여기서, 상기 냉각수는 2∼3중량%의 식염을 함유한 것으로 원료인 쑥에 적절한 식염이 흡수되어 약간 짭짤한 맛을 유지할 수 있고, 쑥을 냉각시키는 과정에서 쑥 자체에 포함되어 있는 독소를 제거할 수 있게 된다.In this case, the cooling water contains 2-3 wt% of salt, so that the proper salt is absorbed in the mugwort as a raw material to maintain a slightly salty taste, and the toxin contained in the mugwort itself can be removed in the process of cooling the mugwort. Will be.
또한, 상기 냉각수의 온도가 저온을 유지하게 되면, 쑥의 고유한 맛을 잃게될 수 있으므로, 냉각수 용기 내부를 온도를 일반적인 찬물정도의 온도범위로 설정하는 것이 바람직할 것이다.In addition, if the temperature of the cooling water is kept at a low temperature, the intrinsic taste of the mugwort may be lost, it would be desirable to set the temperature inside the cooling water container to a temperature range of the general cold water.
제4공정 : 탈수단계Fourth Process: Dehydration Step
상기 냉각수 용기에서 급속냉각 한 쑥을 탈수기에 투입하여 쑥에 함유된 수분을 탈수시킨다.In the cooling water container, the mugwort is rapidly cooled and the dehydrator is dehydrated.
상기 탈수과정에서 쑥에 함유된 수분함량이 약 5∼10%를 유지하도록 탈수하게 되는데, 이때 상기 수분함량을 감지하는 방법은 상기 탈수기의 내부에 습도감지센서를 구비하여 감지신호를 디지털량으로 변환시켜 확인하는 방법과, 상기 탈수기에 투입되는 원료의 중량에 대한 탈수시간을 설정하고 반복실험을 행하는 실험적인 방법을 통해 상기한 수분중량%를 유지하도록 탈수시킬 수 있을 것이다.In the dehydration process, the moisture content contained in the mugwort is dehydrated to maintain about 5 to 10%, wherein the method of detecting the moisture content includes a humidity sensor inside the dehydrator to convert the detection signal into a digital amount. It can be dehydrated to maintain the above moisture weight percentage by a method of confirming and by setting an dehydration time for the weight of the raw material to be introduced into the dehydrator, and by performing an iterative experiment.
제5공정 : 분쇄 및 포장단계5th Process: Grinding and Packaging
탈수된 쑥 혼합물에 점착제를 원료의 0.5∼1중량%를 첨가하여 점착력을 강화시켜 줌으로써 성형성을 향상시켜주게 된다.The pressure-sensitive adhesive is added to the dehydrated mugwort mixture by adding 0.5 to 1% by weight of the raw material to improve the moldability.
여기서, 상기 점착제는 저지방 저칼로리 식품과 복합탄수화물 섭취수준을 향상시킬 수 있는 말토덱스트린(Maltodextrin)을 사용하게 된다.Here, the pressure-sensitive adhesive is to use maltodextrin (maltodextrin) that can improve the low-fat low-calorie food and complex carbohydrate intake levels.
상기 말토덱스트린(Maltodextrin)은 식품에 첨가하게 되면, 조직감, 점성, 수분조성 등 다양한 기능적 특성을 부여할 수 있게 되어 식품의 가공성을 향상시키는 데 사용되는 것이다.The maltodextrin (Maltodextrin) is used to improve the processability of the food when added to food, it is possible to give a variety of functional properties such as texture, viscosity, moisture composition.
상기 말토덱스트린(Maltodextrin)이 첨가된 쑥을 분쇄기에 투입하여 200∼400메쉬로 분쇄함으로써 원료를 쑥즙액 상태로 배출하게 된다.Mugwort with the maltodextrin (Maltodextrin) is added to the grinder to grind to 200 ~ 400 mesh to discharge the raw material in the state of mugwort juice.
상기 분쇄기에 의해 분쇄된 쑥즙액을 진공포장을 행하여 원거리로 유통시키기 위해 냉동시켜줌으로써 본 발명의 식품용 쑥즙액의 제조과정을 완료하게 된다.The mugwort juice pulverized by the grinder is vacuum-packed and frozen for distribution to a distance, thereby completing the manufacturing process of the mugwort juice for food of the present invention.
상기와 같이 제조된 씁즙액은 일종의 슬러지(sludge)상태를 유지하게 되며, 가성소다(NaOH)와 식염에 의해 원료인 생쑥의 고유한 향과 맛을 그대로 유지할 수 있으며, 말토덱스트린(Maltodextrin)이 함유되어 있으므로 성형성이 향상되어 다양한 쑥을 이용한 식품을 제조할 수 있다.The bile juice prepared as described above maintains a kind of sludge state, and maintains the unique aroma and taste of raw mugwort as a raw material by caustic soda (NaOH) and salt, and contains maltodextrin (Maltodextrin). Since the moldability is improved, it is possible to manufacture food using a variety of mugwort.
즉, 본 발명의 쑥즙액은 국수를 비롯한 각종 면류는 물론 병과류 등의 가공시에 첨가하여 사용하면, 쑥의 고유한 맛과 향을 유지하면서도 가공이 편리하고 소량으로도 효과를 극대화시킬 있는 것이다.In other words, if the mugwort juice of the present invention is used in addition to noodles and other various noodles as well as during processing of fruits and vegetables, it is easy to process and maximize the effect in a small amount while maintaining the unique taste and aroma of mugwort .
상기 쑥즙액을 이용하여 식품을 가공하는 일실시예로서, 쑥국수를 제조 가공시에는 소맥분 100kg에 쑥즙액 6.6∼8.4Kg과 식염수를 가하여 상기 공정에 의해 가공하면 자연생 쑥을 넣어서 만든 쑥국수와 비교하여 맛과 향에 있어서 전혀 손색이없으며, 제조 및 가공이 훨씬 간편하고 쉬우며 원가도 절감되는 등 부수적 효과가 크다.As an embodiment of processing the food using the mugwort juice, when manufacturing the mugwort noodles, compared with mugwort noodles made by adding natural mugwort when processed by the above process by adding 6.6-8.4Kg and saline solution to 100kg of wheat flour There is no inferiority in taste and aroma, and the side effects are great, such as manufacturing and processing are much simpler and easier and cost is reduced.
이와 같이, 본 발명의 구체적인 실시예에 관해 상세히 설명하였으나, 본 발명이 속하는 분야에 통상의 지식을 갖는 자라면 본 발명의 범주에서 벗어나지 않는 범위에서 다양한 변형실시가 가능할 것이다.As described above, specific embodiments of the present invention have been described in detail, but those skilled in the art will appreciate that various modifications can be made without departing from the scope of the present invention.
그러므로, 본 발명의 범위는 상술한 실시예에 한정되서는 안되며, 후술하는 특허청구범위 뿐만 아니라, 이 청구범위와 균등한 것들에 의해 정해져야 할 것이다.Therefore, the scope of the present invention should not be limited to the above-described embodiments, but should be defined not only by the claims below, but also by those equivalent to the claims.
상술한 바와 같이 본 발명에 의하면, 생쑥을 가공하여 쑥 쑥즙액을 제조함으로써 국수를 비롯한 각종 면류는 물론 병과류 등의 가공시에 첨가하여 사용하면, 쑥의 고유한 맛과 향을 효과적으로 유지할 수 있는 장점이 있다.As described above, according to the present invention, by processing raw mugwort to prepare mugwort mugwort juice, when used in the processing of various noodles, including noodles, as well as fruits and vegetables, the unique taste and aroma of mugwort can be effectively maintained. There is an advantage.
그리고, 원료인 생쑥에 점착 및 결착제로써 말토덱스트린을 혼합하여 성형성을 향상시킴으로써 소량으로 다양한 쑥 식품을 제조할 수 있는 효과가 있다.In addition, by mixing maltodextrin as an adhesive and a binder to the raw mugwort as a raw material to improve the moldability, there is an effect that can be produced a variety of mugwort food in a small amount.
또한, 제작 및 가공공정이 비교적 간단하여 생산원가를 절감할 수 있을 뿐만 아니라 작업효율을 향상시킬 수 있는 장점이 있다.In addition, the manufacturing and processing process is relatively simple to reduce the production cost, there is an advantage to improve the work efficiency.
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| KR1020010035582A KR20010079104A (en) | 2001-06-13 | 2001-06-13 | Preparation method of fresh mugwort as a food additive and its blending ratio |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR840000455A (en) * | 1981-07-30 | 1984-02-22 | 로버트 앰. 바라타 | Separation process of normal paraffin |
| KR860006947A (en) * | 1985-03-13 | 1986-10-06 | 2) 구자연(외 | Mugwort Beverage Manufacturing Method |
| KR970068909A (en) * | 1996-04-24 | 1997-11-07 | 손경식 | Process and composition for producing mugwort beverage base |
-
2001
- 2001-06-13 KR KR1020010035582A patent/KR20010079104A/en active Search and Examination
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR840000455A (en) * | 1981-07-30 | 1984-02-22 | 로버트 앰. 바라타 | Separation process of normal paraffin |
| KR860006947A (en) * | 1985-03-13 | 1986-10-06 | 2) 구자연(외 | Mugwort Beverage Manufacturing Method |
| KR970068909A (en) * | 1996-04-24 | 1997-11-07 | 손경식 | Process and composition for producing mugwort beverage base |
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