KR20040064513A - a - Google Patents
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- KR20040064513A KR20040064513A KR1020030002172A KR20030002172A KR20040064513A KR 20040064513 A KR20040064513 A KR 20040064513A KR 1020030002172 A KR1020030002172 A KR 1020030002172A KR 20030002172 A KR20030002172 A KR 20030002172A KR 20040064513 A KR20040064513 A KR 20040064513A
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- South Korea
- Prior art keywords
- ginkgo
- jelly
- starch
- skin
- mook
- Prior art date
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- 235000008100 Ginkgo biloba Nutrition 0.000 claims abstract description 31
- 241000218628 Ginkgo Species 0.000 claims abstract description 30
- 235000011201 Ginkgo Nutrition 0.000 claims abstract description 30
- 235000015110 jellies Nutrition 0.000 claims abstract description 27
- 239000008274 jelly Substances 0.000 claims abstract description 27
- 229920002472 Starch Polymers 0.000 claims abstract description 14
- 235000019698 starch Nutrition 0.000 claims abstract description 14
- 239000008107 starch Substances 0.000 claims abstract description 14
- 229920001592 potato starch Polymers 0.000 claims abstract description 12
- 238000000034 method Methods 0.000 claims abstract description 7
- 238000009835 boiling Methods 0.000 claims abstract description 4
- 239000007787 solid Substances 0.000 claims description 11
- 235000015203 fruit juice Nutrition 0.000 claims description 6
- 238000004519 manufacturing process Methods 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract description 11
- 244000061456 Solanum tuberosum Species 0.000 abstract description 4
- 235000002595 Solanum tuberosum Nutrition 0.000 abstract description 4
- 239000007788 liquid Substances 0.000 abstract description 4
- 239000000203 mixture Substances 0.000 abstract description 4
- 208000006673 asthma Diseases 0.000 abstract description 3
- 238000001035 drying Methods 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 235000012015 potatoes Nutrition 0.000 abstract description 3
- 238000002360 preparation method Methods 0.000 abstract description 2
- 241000219977 Vigna Species 0.000 abstract 3
- 235000010726 Vigna sinensis Nutrition 0.000 abstract 3
- 238000010298 pulverizing process Methods 0.000 abstract 3
- 230000017531 blood circulation Effects 0.000 abstract 1
- 238000001816 cooling Methods 0.000 abstract 1
- 201000010099 disease Diseases 0.000 abstract 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 abstract 1
- 238000001914 filtration Methods 0.000 abstract 1
- 208000030603 inherited susceptibility to asthma Diseases 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 238000000227 grinding Methods 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 206010012735 Diarrhoea Diseases 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- 239000004480 active ingredient Substances 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- XFXPMWWXUTWYJX-UHFFFAOYSA-N Cyanide Chemical compound N#[C-] XFXPMWWXUTWYJX-UHFFFAOYSA-N 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 244000194101 Ginkgo biloba Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 206010067125 Liver injury Diseases 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- 241000187479 Mycobacterium tuberculosis Species 0.000 description 1
- 208000005374 Poisoning Diseases 0.000 description 1
- 206010036790 Productive cough Diseases 0.000 description 1
- 206010037660 Pyrexia Diseases 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 230000002490 cerebral effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 210000002257 embryonic structure Anatomy 0.000 description 1
- 210000000981 epithelium Anatomy 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 210000003754 fetus Anatomy 0.000 description 1
- 229940124600 folk medicine Drugs 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 231100000234 hepatic damage Toxicity 0.000 description 1
- HNDVDQJCIGZPNO-UHFFFAOYSA-N histidine Natural products OC(=O)C(N)CC1=CN=CN1 HNDVDQJCIGZPNO-UHFFFAOYSA-N 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 230000008818 liver damage Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 231100000572 poisoning Toxicity 0.000 description 1
- 230000000607 poisoning effect Effects 0.000 description 1
- 208000020016 psychiatric disease Diseases 0.000 description 1
- 208000008128 pulmonary tuberculosis Diseases 0.000 description 1
- 230000004202 respiratory function Effects 0.000 description 1
- 230000035943 smell Effects 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 208000024794 sputum Diseases 0.000 description 1
- 210000003802 sputum Anatomy 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 230000008673 vomiting Effects 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B61—RAILWAYS
- B61L—GUIDING RAILWAY TRAFFIC; ENSURING THE SAFETY OF RAILWAY TRAFFIC
- B61L15/00—Indicators provided on the vehicle or train for signalling purposes
- B61L15/009—On-board display devices
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B61—RAILWAYS
- B61D—BODY DETAILS OR KINDS OF RAILWAY VEHICLES
- B61D49/00—Other details
-
- H—ELECTRICITY
- H04—ELECTRIC COMMUNICATION TECHNIQUE
- H04N—PICTORIAL COMMUNICATION, e.g. TELEVISION
- H04N23/00—Cameras or camera modules comprising electronic image sensors; Control thereof
- H04N23/50—Constructional details
-
- H—ELECTRICITY
- H04—ELECTRIC COMMUNICATION TECHNIQUE
- H04N—PICTORIAL COMMUNICATION, e.g. TELEVISION
- H04N7/00—Television systems
- H04N7/18—Closed-circuit television [CCTV] systems, i.e. systems in which the video signal is not broadcast
Landscapes
- Engineering & Computer Science (AREA)
- Multimedia (AREA)
- Signal Processing (AREA)
- Mechanical Engineering (AREA)
- Transportation (AREA)
- Medicines Containing Plant Substances (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
Description
본 발명은 은행을 함유하는 기능성 묵의 제조방법에 관한 것으로, 더욱 상세하게는 묵을 제조함에 있어서 은행을 미세하게 갈아 액체상태에 가깝게 만든 고형과즙dl 동부전분 또는 감자전분분의 총중량에 대하여 1∼30% 첨가된 묵을 제조함을 특징으로 하는 은행이 가미된 기능성 묵 및 그 제조방법에 관한 것이다.The present invention relates to a method for producing a functional jelly containing ginkgo, and more particularly, 1 to 30% based on the total weight of the solid fruit juice dl eastern starch or potato starch made by finely grinding the ginkgo in the preparation of the jelly. The present invention relates to a functional jelly added with a ginkgo characterized by the addition of the jelly, and a method for producing the jelly.
두류는 대두과 식물에 속하고 열매를 식용할 목적으로 재배하는 작물이며, 두류는 식물성 단백질이 풍부한 식품으로 알려져 있으며, 종피가 단단하여 장기 저장이 가능하다.Beans belong to soybean plants and are cultivated for the purpose of edible fruits. Beans are known as foods rich in vegetable protein.
두류에는 단백질과 지질 함량이 높고 특히, 곡류에 필수아미노산인 라이신을 다량 함유하여 쌀, 보리 등 입식을 주로 하는 아시아 지역의 나라에서는 단백질, 지방질, 무기질의 중요한 급원으로 되어왔다.Soybeans have a high protein and lipid content, and have been a major source of protein, fat and minerals, especially in Asian countries where grains contain large amounts of lysine, an essential amino acid, in grains.
한편, 은행은 내부에 연한녹색의 물질외부에 속껍질이 감싸고 있으며, 외부에는 딱딱한 껍질로 보호된다.On the other hand, the inside of the bank is a light green material, the outer shell is wrapped, the outside is protected by a hard shell.
은행은 민간요법에서 많이 이용되어 왔으며, 특히 간식 및 술안주로서 수요가 증대되고 있다.Banks have been widely used in folk medicine, and the demand for snacks and alcoholic drinks is increasing.
은행에는 간놀, 펙틴, 히스티딘, 전분, 단백질, 지방, 당분 등이 많이 들어 있어서 폐결핵환자나 천식환자가 오래 먹으면 기침이 없어지고 가래가 적게 나온다.Banks contain a lot of ganol, pectin, histidine, starch, protein, fat, and sugar, so long-term eating of pulmonary tuberculosis patients or asthma patients will reduce coughing and less phlegm.
이와 같은 효과는 은행이 호흡기능을 활발하게 하고 염증을 소멸하며 결핵균의 발육을 억제하는 작용을 하기 때문이다.This effect is because the ginkgo activating the respiratory function, extinguish inflammation and inhibit the development of Mycobacterium tuberculosis.
은행의 특이한 작용 가운데 하나는 레시틴과 비타민B의 모체가 되는 엘고스테린이라는 성분이 들어있어서 뇌빈혈, 신경쇠약, 전신피로 등에 효과가 탁월한 것으로 알려져 있다.One of the ginkgo's unique functions is elgesterin, which is the mother of lecithin and vitamin B. It is known to be effective in cerebral anemia, nervous breakdown and general fatigue.
또한 은행과즙은 예로부터 민간에서 심장을 돕고 혈액순환을 좋게 하며, 폐를 튼튼하게 하고 설사를 멈추게 하는 등의 효능이 있다고 하여 가슴앓이, 가래 및 천식, 설사, 백태, 상피증 등을 치료하는 약으로 널리 사용되어져 왔다.In addition, ginkgo juice has been shown to be effective for treating the heart, sputum and asthma, diarrhea, white fetus, epithelium, etc. It has been widely used.
은행과즙은 복용시 은행 열매의 냄새가 다소 나지만 그 맛은 약간 단맛이 나는 일반 과일 주스와 비슷하여 복용하기가 좋다.Ginkgo juice smells like ginkgo biloba when taken, but its taste is similar to that of normal fruit juice, which is slightly sweet.
본 발명은 이러한 특성을 갖는 은행을 이용하여 기능성 묵을 제공하는 것으로, 딱딱한 겉껍질과 속껍질이 제거된 상태의 연한녹색을 띠는 은행을 미세하게 갈아 고형과즙을 만들어 묵의 원재료와 혼합하여 묵을 제조함으로써 묵에 은행의 유효성분이 함유되도록 하는 것이다.The present invention provides a functional jelly by using a bank having such characteristics, by finely grinding the ginkgo having a light green color of the hard shell and the inner shell removed finely to make a solid juice and mixed with the raw material of the jelly to prepare the jelly The jelly contains the active ingredient of the bank.
본 발명은 은행의 겉껍질과 속껍질을 벗겨낸 후 곱게 갈아 만든 고형과즙이 동부전분 또는 감자전분이 총중량에 대하여 1∼30% 첨가된 묵을 제조함을 특징으로하는 것이다.The present invention is characterized in that the solid juice of finely ground after peeling the outer skin and the inner skin of the ginkgo produces jelly added with 1 to 30% of the total weight of the eastern starch or potato starch.
은행은 채취한 후 겉껍질과 시안화합물이 포함되어 있는 속껍질을 완벽하게 벗겨낸 다음 곱게 갈아 액체상태에 가깝게 만든 후 고운 망에 걸러 고형과즙을 만든다.After harvesting, the ginkgo strips the skin and the crust containing cyan compounds completely, then finely grinds to a liquid state.
본 발명에 따른 기능성 묵는 은행 성분을 상기와 같이 곱게 갈아 만든 고형과즙이 두류인 동부와 감자의 외피를 제거하여 분쇄시킨 동부전분 또는 감자전분 총중량에 대하여 1∼30% 첨가된 묵을 제조함을 특징으로 하는 것이다.The functional jelly according to the present invention is prepared by adding 1 to 30% to the total weight of the eastern starch or potato starch pulverized by removing the skin of the eastern and potato, which is a solid fruit juice made by grinding the ginkgo components as described above. It is.
또한, 본 발명에 따른 기능성 묵의 제조방법은 공지의 방법으로 묵을 제조함에 있어서, 동부를 분쇄시킨 동부전분 또는 껍질을 제거하여 분쇄시킨 감자전분을 끓이는 단계에서 고형과즙을 동부전분 또는 감자전분의 총중량에 대하여 1∼30% 첨가하여 가열해서 끓이는 과정과 일정한 크기의 틀에 넣어서 성형하는 과정을 통하여 제조됨을 특징으로 하는 것이다.In addition, the manufacturing method of the functional jelly according to the present invention, in the production of the jelly by a known method, the total weight of the solid fruit juice in the step of boiling the crushed eastern starch or potato starch pulverized by removing the peel of the eastern starch or potato starch It is characterized in that it is produced through the process of heating by boiling by adding 1 to 30% with respect to the mold and put into a mold of a certain size.
은행의 속껍질 속에는 청산가리 성분이 함유되어 있어서 다량 섭취할 경우 배아픔, 설사, 구토, 발열, 간이 상할 염려와 중독될 염려가 있으므로 제거해야 한다.The inner skin of the ginkgo contains cyanide, so ingestion of large amounts of embryos, diarrhea, vomiting, fever, liver damage, and poisoning can be removed.
이하 본 발명의 바람직한 제조방법을 실시예를 통하여 상세히 설명하기로 한다.Hereinafter, a preferred manufacturing method of the present invention will be described in detail by examples.
[실시예]EXAMPLE
은행을 겉껍질과 시안화합물이 포함되어 있는 속껍질을 벗겨낸 다음 곱게 갈아 액체상태에 가깝게 만든 후 고운 망에 걸러 물과 고형과즙을 제조하였다.The ginkgo peeled the outer shell and the crust containing cyan compound, and then finely ground to make it close to the liquid state and then filtered through a fine mesh to prepare water and solid juice.
이때 고형과즙은 은행원액이 95% 이상의 순도를 유지하도록 하는 것이다.At this time, the solid juice is to maintain the purity of more than 95% ginkgo juice.
별도로 세척된 동부를 건조시켜 분쇄시킨 동부전분이나, 채취된 감자의 껍질을 제거하여 건조시킨 후 분쇄한 감자전분을 얻는다.Separately washed eastern starch dried and crushed eastern starch, or obtained by removing the peeled potatoes of the dried potato starch obtained after drying.
상기 고형과즙을 중량을 기준으로 동부전분 또는 감자전분의 총중량에 대하여 1∼30% 첨가하여 혼합한 후 약 30분간 충분히 저어주면서 눌지 않도록 끓인다.1 to 30% of the solid fruit juice is added to the total weight of the eastern starch or potato starch based on the weight, and then the mixture is boiled so as not to press while stirring sufficiently for about 30 minutes.
다음으로 일정한 형태의 틀에 넣어 냉각시키는 성형과정을 통하여 본 발명에 따른 은행 성분을 함유하는 기능성 묵을 성형하는 것이다.Next, the functional jelly containing the ginkgo constituents according to the present invention is molded through a molding process in which the mold is cooled in a predetermined form.
본 발명은 이러한 특성을 갖는 은행을 이용하여 기능성 묵을 제공하는 것으로, 딱딱한 겉껍질과 속껍질이 제거된 상태의 연한녹색을 띠는 은행을 미세하게 갈아 고체상태의 과즙을 만들어 묵의 원재료와 혼합하여 묵을 제조함으로써 묵에 은행의 유효성분이 함유되도록 하는 것이다.The present invention provides a functional jelly using a ginkgo having such characteristics, and finely grinds the hard green skin and the light green ginkgo in which the inner skin is removed to make a solid juice and mix with the raw material of the jelly to make the jelly By making it, the jelly contains the active ingredient of ginkgo.
본 발명은 은행의 고형과즙이 동부전분 또는 감자전분의 중량에 대하여 1∼30% 첨가된 묵을 제조하여 약리작용이 가능한 효과와 위에 거부감이 없는 묵을 제공하는 것이다.The present invention is to prepare a jelly added 1-30% to the weight of the eastern starch or potato starch of the solid juice of the ginkgo to provide an effect that can be pharmacological action and jelly without rejection.
Claims (2)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR10-2003-0002172A KR100487885B1 (en) | 2003-01-13 | 2003-01-13 | a |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR10-2003-0002172A KR100487885B1 (en) | 2003-01-13 | 2003-01-13 | a |
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| Publication Number | Publication Date |
|---|---|
| KR20040064513A true KR20040064513A (en) | 2004-07-19 |
| KR100487885B1 KR100487885B1 (en) | 2005-05-06 |
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|---|---|---|---|
| KR10-2003-0002172A KR100487885B1 (en) | 2003-01-13 | 2003-01-13 | a |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101120750B (en) * | 2006-08-10 | 2012-07-18 | 宋涛 | Method for preparing ginkgo bee product |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20190079899A (en) | 2017-12-28 | 2019-07-08 | 한국교통대학교산학협력단 | Jellied food with Immune Enhancing Effect Containing Soy Milk and Lactic Acid Bacteria and Its Preparation Method |
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2003
- 2003-01-13 KR KR10-2003-0002172A patent/KR100487885B1/en not_active IP Right Cessation
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101120750B (en) * | 2006-08-10 | 2012-07-18 | 宋涛 | Method for preparing ginkgo bee product |
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| Publication number | Publication date |
|---|---|
| KR100487885B1 (en) | 2005-05-06 |
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