KR20090074482A - 연근(蓮根) 스낵의 제조방법 및 그에 따라 제조되는 연근스낵 - Google Patents
연근(蓮根) 스낵의 제조방법 및 그에 따라 제조되는 연근스낵 Download PDFInfo
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- KR20090074482A KR20090074482A KR1020080000280A KR20080000280A KR20090074482A KR 20090074482 A KR20090074482 A KR 20090074482A KR 1020080000280 A KR1020080000280 A KR 1020080000280A KR 20080000280 A KR20080000280 A KR 20080000280A KR 20090074482 A KR20090074482 A KR 20090074482A
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- lotus root
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- lotus
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- 210000004072 lung Anatomy 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 239000003550 marker Substances 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- UXOUKMQIEVGVLY-UHFFFAOYSA-N morin Natural products OC1=CC(O)=CC(C2=C(C(=O)C3=C(O)C=C(O)C=C3O2)O)=C1 UXOUKMQIEVGVLY-UHFFFAOYSA-N 0.000 description 1
- 239000005445 natural material Substances 0.000 description 1
- 230000006855 networking Effects 0.000 description 1
- 208000004296 neuralgia Diseases 0.000 description 1
- 229930027945 nicotinamide-adenine dinucleotide Natural products 0.000 description 1
- BOPGDPNILDQYTO-NNYOXOHSSA-N nicotinamide-adenine dinucleotide Chemical compound C1=CCC(C(=O)N)=CN1[C@H]1[C@H](O)[C@H](O)[C@@H](COP(O)(=O)OP(O)(=O)OC[C@@H]2[C@H]([C@@H](O)[C@@H](O2)N2C3=NC=NC(N)=C3N=C2)O)O1 BOPGDPNILDQYTO-NNYOXOHSSA-N 0.000 description 1
- XKLJHFLUAHKGGU-UHFFFAOYSA-N nitrous amide Chemical compound ON=N XKLJHFLUAHKGGU-UHFFFAOYSA-N 0.000 description 1
- ORJVQPIHKOARKV-OAHLLOKOSA-N nuciferine Chemical compound C1C2=CC=CC=C2C2=C(OC)C(OC)=CC3=C2[C@@H]1N(C)CC3 ORJVQPIHKOARKV-OAHLLOKOSA-N 0.000 description 1
- 238000013116 obese mouse model Methods 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 231100000572 poisoning Toxicity 0.000 description 1
- 230000000607 poisoning effect Effects 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 235000021395 porridge Nutrition 0.000 description 1
- 210000003240 portal vein Anatomy 0.000 description 1
- 230000003389 potentiating effect Effects 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000011533 pre-incubation Methods 0.000 description 1
- 230000001376 precipitating effect Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 229930001545 pronuciferine Natural products 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000011002 quantification Methods 0.000 description 1
- 235000005875 quercetin Nutrition 0.000 description 1
- 229960001285 quercetin Drugs 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 239000012488 sample solution Substances 0.000 description 1
- 150000003335 secondary amines Chemical class 0.000 description 1
- 230000036280 sedation Effects 0.000 description 1
- 239000000932 sedative agent Substances 0.000 description 1
- 230000001624 sedative effect Effects 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- NLQLSVXGSXCXFE-UHFFFAOYSA-N sitosterol Natural products CC=C(/CCC(C)C1CC2C3=CCC4C(C)C(O)CCC4(C)C3CCC2(C)C1)C(C)C NLQLSVXGSXCXFE-UHFFFAOYSA-N 0.000 description 1
- KZJWDPNRJALLNS-VJSFXXLFSA-N sitosterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CC[C@@H](CC)C(C)C)[C@@]1(C)CC2 KZJWDPNRJALLNS-VJSFXXLFSA-N 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- NRHMKIHPTBHXPF-TUJRSCDTSA-M sodium cholate Chemical compound [Na+].C([C@H]1C[C@H]2O)[C@H](O)CC[C@]1(C)[C@@H]1[C@@H]2[C@@H]2CC[C@H]([C@@H](CCC([O-])=O)C)[C@@]2(C)[C@@H](O)C1 NRHMKIHPTBHXPF-TUJRSCDTSA-M 0.000 description 1
- 235000014214 soft drink Nutrition 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 238000012453 sprague-dawley rat model Methods 0.000 description 1
- 239000012086 standard solution Substances 0.000 description 1
- 238000007619 statistical method Methods 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000013616 tea Nutrition 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 238000011282 treatment Methods 0.000 description 1
- 230000036642 wellbeing Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- 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
- 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
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- 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
- A23V2300/10—Drying, dehydrating
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
성분 | %(중량비) |
오리고당 | 40 |
꿀 | 10 |
비타민C | 0.2 |
식염 | 0.2 |
오미자원액 | 3 |
표고균사체 | 0.8 |
물 | 45.8 |
계 | 100 |
Item | Condition |
Cloumn Detector Mobile phase Flow rate Injection volumn | Novapak C18 (3.0×150 mm) UV 280 nm Methanol: Acetic acid: Water(20:1:79) 1.0 mL/min 10 μL |
Sample | Moisture | Crude ash | Carbohydrate | Crude protein | Crude fat | Crude fiber | Calorie ( kcal ) |
연 근 | 76.57 | 0.81 | 21.45 | 1.09 | 0.08 | 1.26 | 90 |
Sample | Ca | Fe | K | Mg | Na | Se |
연 근 | 205.17 | 5.38 | 3,142.02 | 143.51 | 359.65 | 0 |
Sample | Tannic acid |
연근스낵 | 362.7 |
연 근 | 382.02 |
Sample | caffeine |
연근스넥 | 0 |
연 근 | 0 |
캔커피 | 23.49 |
캔녹차 | 1.96 |
Group4 ) | Net weight gain (g/day) | Food intake (g/day) | FER |
A | 4.25 ± 0.371) NS2 ) | 20.92 ± 1.03b)3) | 0.22 ± 0.02a) |
B | 4.97 ± 0.29 | 17.39 ± 1.10ab ) | 0.29 ± 0.02b) |
C | 4.70 ± 0.61 | 15.19± 1.23a) | 0.30 ± 0.02b) |
D | 4.57 ± 0.60 | 17.07 ± 1.10ab ) | 0.27 ± 0.03b) |
Organ Group4 ) | Liver | Kidney | Spleen | Heart |
A | 2.77 ± 0.201) a2 ) | 0.65 ± 0.04N. S3 ). | 0.18 ± 0.01a) | 0.29 ± 0.02N.S |
B | 4.30 ± 0.27b) | 0.64 ± 0.03 | 0.23 ± 0.03b) | 0.31 ± 0.01 |
C | 4.14 ± 0.34b) | 0.64 ± 0.05 | 0.24 ± 0.04b) | 0.30 ± 0.01 |
D | 4.15 ± 0.41b) | 0.64 ± 0.07 | 0.24 ± 0.02b) | 0.30 ± 0.02 |
Group | Total Lipid (mg/dL) | Total cholesterol (mg/dL) | Triglyceride (mg/dL) | HDL-cholesterol (mg/dL) |
A | 283.63 ± 61.021) a2 ) | 84.85 ± 13.25a) | 58.28 ± 16.22NS3 ) | 36.59 ± 3.12a) |
B | 428.45 ± 57.76b) | 202.84 ± 60.65b) | 68.75 ± 14.53 | 25.32 ± 1.21 |
C | 355.42 ± 64.35b) | 126.14 ± 33.48a) | 58.14 ± 14.30 | 30.26 ± 3.71 |
D | 346.43 ± 62.28b) | 137.27 ± 63.14a) | 57.25 ± 12.58 | 30.33 ± 2.35 |
Group3 ) | ALT | AST |
A | 30.07 ± 5.061)a)2) | 76.71 ± 14.70a) |
B | 43.51 ± 7.94b) | 97.63 ± 19.36b) |
C | 37.01 ± 6.98ab ) | 82.98 ± 5.56a) |
D | 35.13 ± 3.83ab ) | 80.46 ± 8.05ab ) |
Claims (4)
- 연근을 동심원의 단면 모양이 노출되도록 가로 방향으로 절단한 것을 주재료로 하는 것을 특징으로 하는,연근 스낵의 제조방법.
- 제1항에 있어서,연근을 세척하는 단계;연근의 껍질을 벗기는 단계;연근을 동심원의 단면 모양이 노출되도록 가로 방향으로 절단하는 단계;절단한 연근 조각을 흐르는 물에 노출시켜 전분을 제거하는 단계;연근을 증숙하는 단계;증숙된 연근을 오리고당 1-50중량%, 꿀 1-50중량%, 비타민C 0.2-5중량%, 식염 0.1-0.5중량%, 오미자원액 1-20중량%, 버섯 균사체 0.1-10중량% 및 물(나머지)로 구성된 소스액에 40~60℃의 온도에서 5~48시간 동안 침지시키는 단계;침지된 연근을 침지액으로부터 분리시키는 여과단계; 및분리된 침지 연근을 동결건조시키는 단계;를 포함하는 것을 특징으로 하는,연근 스낵의 제조방법.
- 제1항에 있어서,연근을 세척하는 단계;연근의 껍질을 벗기는 단계;연근을 동심원의 단면 모양이 노출되도록 가로 방향으로 절단하는 단계;절단한 연근 조각을 흐르는 물에 노출시켜 전분을 제거하는 단계;연근을 80-90℃의 온도에서 20-40분간 증숙하는 단계;증숙된 연근을 오리고당 30-40중량%, 오미자원액 2-4중량%, 버섯 균사체 0.5-1중량% 및 물을 포함하는 소스액에 40~60℃의 온도에서 5~48시간 동안 침지시키는 단계;침지된 연근을 침지액으로부터 분리시키는 여과단계; 및분리된 침지 연근을 동결건조시키는 단계;를 포함하는 것을 특징으로 하는,연근 스낵의 제조방법.
- 제1항 내지 제3항의 방법으로 제조되는 것을 특징으로 하는,연근 스낵.
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Cited By (6)
Publication number | Priority date | Publication date | Assignee | Title |
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CN103478378A (zh) * | 2013-09-06 | 2014-01-01 | 夏华 | 一种莲藕脯的加工方法 |
KR101486858B1 (ko) * | 2014-10-28 | 2015-01-29 | 김슬기 | 연근칩 제조방법 및 이의 제조방법에 의해 제조된 연근칩 |
WO2018156508A1 (en) * | 2017-02-24 | 2018-08-30 | Song Ju Han Steve | Shredded dried food products |
CN109123316A (zh) * | 2015-07-13 | 2019-01-04 | 华中农业大学 | 一种卤藕的制备方法 |
KR20190091009A (ko) * | 2018-01-26 | 2019-08-05 | 동신대학교산학협력단 | 연근전 제조를 위한 반죽 조성물 |
KR102430421B1 (ko) * | 2022-06-09 | 2022-08-08 | 주식회사제이원 | 연근과 육류를 이용한 반려 동물용 간식 제조 방법 |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
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KR101919589B1 (ko) * | 2018-06-27 | 2018-11-19 | 남대현 | 폼므 그라티네의 제조방법 |
Family Cites Families (1)
Publication number | Priority date | Publication date | Assignee | Title |
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JPS6296059A (ja) | 1985-10-22 | 1987-05-02 | Yamaguchi Pref Gov | レンコンのフライドチップ製造法 |
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2008
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Cited By (6)
Publication number | Priority date | Publication date | Assignee | Title |
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CN103478378A (zh) * | 2013-09-06 | 2014-01-01 | 夏华 | 一种莲藕脯的加工方法 |
KR101486858B1 (ko) * | 2014-10-28 | 2015-01-29 | 김슬기 | 연근칩 제조방법 및 이의 제조방법에 의해 제조된 연근칩 |
CN109123316A (zh) * | 2015-07-13 | 2019-01-04 | 华中农业大学 | 一种卤藕的制备方法 |
WO2018156508A1 (en) * | 2017-02-24 | 2018-08-30 | Song Ju Han Steve | Shredded dried food products |
KR20190091009A (ko) * | 2018-01-26 | 2019-08-05 | 동신대학교산학협력단 | 연근전 제조를 위한 반죽 조성물 |
KR102430421B1 (ko) * | 2022-06-09 | 2022-08-08 | 주식회사제이원 | 연근과 육류를 이용한 반려 동물용 간식 제조 방법 |
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