KR20100062521A - Plum dried fruit(seedless) by plum sauce seasoned with sugar containing natural wellbeing materials, and it's manufacturing method - Google Patents
Plum dried fruit(seedless) by plum sauce seasoned with sugar containing natural wellbeing materials, and it's manufacturing method Download PDFInfo
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- KR20100062521A KR20100062521A KR1020080121192A KR20080121192A KR20100062521A KR 20100062521 A KR20100062521 A KR 20100062521A KR 1020080121192 A KR1020080121192 A KR 1020080121192A KR 20080121192 A KR20080121192 A KR 20080121192A KR 20100062521 A KR20100062521 A KR 20100062521A
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- plum
- pickled
- drying
- plums
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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
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- 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
Abstract
Description
본 발명은 천연재료와 함께 매실원액을 이용한 씨없는 매실건절임 제조 및 그 제조방법에 관한 것으로, 더욱 상세하게는 씨없는 매실을 사용하여 염절임 후에 매실원액과 함께 원두커피, 차조기 건조잎, 홍삼농축액을 각각 혼합하여 숙성, 탈수, 살균 및 제품화 공정을 거친 웰빙제품으로 반찬 및 음료위주의 전통적 가공형태에서 벗어나 상용할 수 있는 매실건절임 제품 형태, 일본식 소금매실절임(우메보시) 등의 수입대체효과, 저염, 저당 등의 웰빙친화상품으로 세계시장 수출, 기존 세절매실에 비해 원형(알) 형태로 소비증대 및 매실을 이용한 2차 고부가가치 가공상품을 겨냥하였으며 또한 현대인의 기호도와 건강지향적 생활을 고려하여 천연기능성 재료를 보강하여 맛, 기능성 및 저장성이 보강된 씨없는 매실건절임 제조 및 그 제조방법에 관한 것이다. The present invention relates to a seedless plum dried pickling manufacturing method and a method of manufacturing the same using natural plum ingredients, and more specifically, after pickling using a seedless plum, coffee beans, perilla dried leaves, red ginseng It is a well-being product that has undergone aging, dehydration, sterilization, and commercialization by mixing concentrated liquids. Import substitution effects such as pickled plum dried products and Japanese salt pickled plum (Umeboshi), which can be commercialized from the traditional processing forms of side dishes and beverages. Well-being products such as low salt, mortgage, etc. are exported to the world market and aimed at the 2nd high value-added processed goods using increased consumption and plums in the form of round (egg), compared to the existing sesame plums. Reinforcing natural functional materials to enhance the taste, functionality and shelf life A.
본 출원에서 주재료로 사용된 매실은 겉껍질과 단단한 씨로 이루어져 있는데 과육이 약 80%, 씨가 20% 정도이다. 매실의 성분은 수분이 85%, 당분이 10%, 유기 산이 5% 내외이다. 또한 사과보다 칼슘이 4배, 철분이 6배, 마그네슘은 7배, 아연은 5배 이상 많이 함유되어 있으며 유기산 중 특히 구연산의 함량이 다른 과실에 비해 월등히 높은 점이 특징이다. 한편 매실은 여러 가지 약리적 효능을 가지고 있으며 유기산에 의한 피로회복과 체질개선 효과, 피루브산과 피크린산에 의한 간보호 및 해독작용 그 외에도 소화촉진, 변비예방, 피부미백 및 보호, 강력한 살균·살충작용 등이 알려져 있다(매실의 다양한 이용을 위한 가공 저장 및 포장방법, 은종방 외 2인, 식품저장과 가공산업, 3(1), 68 - 80, 2004) Plum used as the main material in the present application consists of a hull and hard seeds, about 80% of the flesh, 20% of the seeds. The ingredients of the plum are about 85% moisture, 10% sugar, and 5% organic acid. In addition, it contains 4 times more calcium, 6 times more iron, 7 times more magnesium, and 5 times more zinc than apples. Its organic acid content is particularly high compared to other fruits. On the other hand, the plum has various pharmacological effects, and the effects of fatigue recovery and constitution improvement by organic acids, liver protection and detoxification by pyruvic acid and picric acid, etc. Known (processing storage and packaging methods for various uses of plum, Eunjongbang and 2 others, food storage and processing industry, 3 (1), 68-80, 2004)
매실은 현재 매실농축액, 매실원액(설탕침지), 매실차, 매실음료, 매실주, 매실식초, 매실절임 등으로 가공되어져 현대인의 건강식품으로 각광받고 있다. 일본에서는 매실절임이 대표적 가공품의 하나로 소비되고 있으나 우리나라에서는 설탕에 침지된 형태인 매실원액이 다양한 용도로 널리 이용되고 있다. 하지만 지나친 설탕 등의 섭취를 꺼리는 현대인의 웰빙지향적 식습관으로 인해 매실의 우수한 생리기능성을 알고 있으면서도 매실제품 자체를 꺼리는 경향도 나타나고 있으며 다양한 형태의 매실제품 또한 부족한 것도 현실이다(특허 등록번호 10-0841200-0000, 매실원액을 이용한 마늘(매실)의 기능성 장아찌 및 그 제조방법). Plum is currently being processed as a concentrate of plum, raw plum (sugar immersion), plum tea, plum drink, plum wine, plum vinegar, pickled plum, etc., and is becoming a popular health food for modern people. In Japan, pickled plums are consumed as one of the representative processed products. However, in Korea, the plum stock, which is immersed in sugar, is widely used for various purposes. However, due to the well-being-oriented eating habits of modern people who are reluctant to ingest excessive sugar, they also tend to be reluctant to know the plum's excellent physiological function, and the variety of plum products is also lacking (patent registration number 10-0841200-). 0000, functional pickles of garlic (plum) using the plum stock and its manufacturing method).
본 출원에서 매실원액과 함께 천연재료로서 혼합된 재료들로서 커피는 기호식품 이외에도 건강에 있어 다양한 효능들도 많다. 카페인(원두커피 1잔 103~112㎎, 인스턴트커피 1잔 60㎎)은 각종 약의 원료 중 제일 비중이 큰 소재이며 적당량 섭취하면 업무 수행능력이 좋아지고 피로가 줄어들며 공격 성향도 감소하고 심장박동 횟수를 늘려 심장을 튼튼하게 한다. 또한 위산 분비를 촉진해 소화를 돕고 장을 자 극, 변이 잘 나오게 하며 알레르기 비염을 가볍게 하고 천식을 완화하기도 한다. 한편 충치를 예방하고 입 냄새도 없애준다. 또 다른 효능으로 커피 성분인 카페스톨 등이 간 효소수치(GGT)를 낮추고 지방간에도 효과가 있음이, 커피를 오래 마셔도 고혈압 위험이 특별히 높아지지는 않는 것으로 알려져 있다. 커피가 유방암, 대장암 등의 예방효과가 있으며 일본에서 2만명을 대상으로 조사한 결과 커피를 매일 마시는 사람의 위암 발생률이 낮았다고 한다. 스위스의 연구에서는 커피의 카페인이 저장된 지방을 분해한다는 연구결과도 있다(커피 잘 마시면 약, 중앙일보 건강섹션, 2002.10.22, 박태균 기자). 홍삼은 제조시 열처리와 가수분해 반응에 의해 화학성분의 구조적 변환이 일어나 특유의 암세포증식억제 활성 성분인 ginsenosides-Rh2, -Rh4, -Rs3, -Rs4, -Rs5, 암세포 전이 억제 및 혈관확장 효과 등을 나타내는 ginsenosides-Rg3 등이 생성된다. 또한 비사포닌계물질로 암세포 증식억제 활성을 가진 polyacetylenic alcohol의 구조적 변환에 의해 panaxytriol 등이 생성되고 마이알 반응 생성물로 항산화 성분인 maltol과 당과 아미노산이 결합된 아미노산 유도체인 arginyl-fructsyl-glucose 등이 생성된다. 효능 면에서도 in vitro, in vivo 시험에서 노화억제효과와 관련된 항산화 활성을 비롯해서 혈액순환개선 효과, 암발생억제력 등의 약리활성이 백삼보다 우수한 것으로 보고되고 있다(홍삼과 백삼의 비교 고찰, 남기열, 고려인삼학회지, 29(1), 1-18, 2005). 차조기(Perilla frutescens)는 꿀풀과(Lamiaceae)의 높이 30∼60cm 되는 한해살이풀이며 들깨와 비슷하지만 줄기와 잎이 가지색을 띤 것이 다르다. 일본에서는 매간(うめぼし)이라고 부르는 매실장아찌를 만들 때 차조기 잎을 사용하여 염색하는데, 차 조기 잎 중에 함유되어 있는 안토시아닌계 색소의 시소닌 또는 페리라닌이 매실에 함유된 구연산과 만나 적색을 띠게 되기 때문이다. 또한 방향성 식품재료로서 사용하며 0.5%의 정유성분이 함유되어 있다. 효능으로는 인체 피부흑색종세포의 항암효과, 세포독성과 함암작용, 알레르기 천식 치료에도 효과가 있음이 알려져 있다(차조기 채취시기별 유효성분 함량의 변화, 안 홍, 한국식품저장유통학회지, 13(6), 703-707, 2006). In the present application, coffee is mixed as a natural ingredient with the plum stock, coffee has a variety of health benefits in addition to the favorite food. Caffeine (1 cup of coffee beans 103-112mg, 1 cup of instant coffee 60mg) is the most important ingredient in various medicines, and when consumed in an appropriate amount, it improves work performance, reduces fatigue, reduces the tendency to attack, and beats the heart rate. Increase your heart strength. In addition, it promotes the secretion of gastric acid to help digestion, stimulating the intestines, stools well out, allergic rhinitis, and to reduce asthma. Meanwhile, it also prevents tooth decay and eliminates bad breath. In another effect, the coffee ingredient, caffeine, etc., lowers liver enzyme levels (GGT) and is effective in fatty liver, and it is known that the risk of high blood pressure is not particularly increased even after drinking coffee for a long time. Coffee has preventive effects such as breast cancer and colon cancer, and a study of 20,000 people in Japan found that the incidence of gastric cancer in people who drink coffee daily was low. A Swiss study also found that caffeine in coffee breaks down stored fats (a good drink of coffee, JoongAng Ilbo Health Section, October 22, 2002). Red ginseng has structural transformation of chemical components by heat treatment and hydrolysis reaction during manufacture, thus ginsenosides-Rh2, -Rh4, -Rs3, -Rs4, -Rs5, inhibiting cancer cell metastasis and vasodilation effects Ginsenosides-Rg3 and the like are produced. In addition, panaxytriol is produced by the structural transformation of polyacetylenic alcohol with cancer cell proliferation inhibitor as a non-saponin-based substance, and arginyl-fructsyl-glucose, an amino acid derivative combining sugar and amino acid, is an antioxidative component as a maial reaction product. Is generated. In terms of efficacy, in vitro and in vivo tests, pharmacological activities such as antioxidant activity related to aging inhibitory effect, blood circulation improvement effect, and cancer suppression activity are reported to be superior to white ginseng (Comparative Consideration of Red and White Ginseng, Ki-Yeul Nam, Korea Korean Ginseng Society, 29 (1), 1-18, 2005). Perilla frutescens ) is annual herb, 30 ~ 60cm high, in Lamiaceae, similar to perilla, but with different stems and leaves. In Japan, when making plum pickles, called umegan, they are dyed using perilla leaves, because the anthocyanin-based pigments of the anthocyanin-based pigments, such as cysonic or perylanine, are colored red with citric acid. to be. It is also used as an aromatic food ingredient and contains 0.5% essential oils. Its efficacy is known to be effective in anti-cancer effect, cytotoxicity and anti-cancer effect of allergic skin melanoma cells, and treatment of allergic asthma (change of active ingredient content during the early harvest, Ahn Hong, Journal of Korean Food Preservation Association, 13 ( 6), 703-707, 2006).
최근 2년 동안 발표된 매실관련 특허출원 및 등록사례를 살펴보면 대한민국 특허 출원번호 10-2007-0000743의 혈액 중 콜레스테롤 함량 저하에 도움을 주는 차조기 추출액과 매실추출액의 혼합물, 대한민국 특허 출원번호 10-2008-0065041의 매실발효액이 함유된 비빔국수용 양념 제조방법, 대한민국 특허 등록번호 10-0744583-0000의 매실고추장 및 이의 제조방법, 대한민국 특허 등록번호 10-0795997-0000의 매실 당추출액을 첨가한 복분자 발효주 및 그 제조방법 등으로서 위와 같이 매실 1차 가공상품을 응용한 사례들을 발견할 수 있었다. The patent application and registration cases related to plums published in the last two years can be found in Korean patent application No. 10-2007-0000743, which is a mixture of perilla extract and plum extract, which helps lower the cholesterol content in blood, and Korean Patent Application No. 10-2008- Seasoning method for seasoning bibim noodles containing plum fermentation solution of 0065041, Korean red pepper paste of Korean patent registration No. 10-0744583-0000 and preparation method thereof, Bokbunja fermented liquor added with plum extract of Korean patent registration No. 10-0795997-0000 As a method of manufacturing the above, examples of applying the first processed goods of plum were found.
또한 매실원액을 이용한 유사기술로는 매실원액을 이용한 마늘(매실)의 기능성 장아찌 및 그 제조방법(특허 등록번호 10-0841200-0000), 매실원액을 이용한 마늘(매실)의 기능성 고추장장아찌 및 그 제조방법(특허 등록번호 10-0841199-0000), 매실원액을 이용한 녹차고추장장아찌 및 그 제조방법(특허 출원번호 10-2008-0113704) 등으로 장아찌류 제품이 대부분이며 저염, 저당 건강식품이자 기능성과 저장성 등이 보강된 매실원액 등을 이용한 제품 제조 및 그 제조방법 에 관해서는 아직 다양한 재료를 활용한 제품개발이 미비한 실정이다. In addition, as a similar technique using a plum stock solution, functional pickles of garlic (plum) using plum stock and its manufacturing method (patent registration number 10-0841200-0000), functional red pepper paste of garlic (plum) using plum stock, and its preparation Most of pickle products are green pepper paste with pickled plum method and its manufacturing method (patent application No. 10-2008-0113704), and it is low salt, low sugar, health food, functionality and shelf life. As for the production of the product using the reinforced plum and the like and its manufacturing method, the development of products using various materials is still insufficient.
본 발명은 주로 반찬용으로나 음료용으로만 한정 이용되는 매실제품에 대하여 현대인의 트렌드에 맞는 저장성과 기능성이 보강된 보다 다양한 제품개발로서 소비를 촉진하여 농가소득에 기여함을 목적으로 한다. 먹기 간편하게 씨없는 매실을 제조하였으며 저염, 저당을 실현하고자 설탕대신 매실원액을 사용하였고 여기에다 현대인의 기호도와 건강지향적 생활을 고려하여 천연기능성 재료인 원두커피, 차조기 건조잎, 홍삼농축액 등을 각각 보강하여 맛, 기능성 및 저장성이 보강된 씨없는 매실건절임을 제조하였으며 이는 매실원형(알)을 사용하여 소비증대는 물론 매실원액을 주재료로 하여 숙성시키므로 두 가지 지역 특산물을 활용함으로서 지역농산물 소비와 가공제품 소비 두 가지를 충족시키는 윈윈 상품으로서의 가치가 있다.The present invention is aimed at contributing to farm income by promoting consumption of more diverse products with enhanced storage and functionality in line with modern trends for plum products, which are mainly used only for side dishes or beverages. Easily eat seedless plums to make low salt and mortgage, instead of sugar, instead of sugar, the plum was added, and in consideration of modern taste and health-oriented life, coffee beans, perilla dried leaves, red ginseng concentrate, etc. Seedless pickled plums with enhanced taste, functionality and shelf life are produced.These are used to increase consumption as well as to increase consumption of raw plums. It is a win-win product that satisfies both consumption.
상기 목적을 달성하기 위해서 본 발명은 먹기 간편한 씨없는 매실을 주재료로 하여 염절임 후에 매실원액과 함께 원두커피, 차조기 건조잎, 홍삼농축액을 각각 혼합하여 숙성, 탈수, 살균 및 제품화 공정을 거친 웰빙제품으로 반찬 및 음료위주의 전통적 가공형태에서 벗어나 상용할 수 있는 매실과자제품 형태, 일본식 소금매실절임(우메보시) 등의 수입대체효과, 저염, 저당 등의 웰빙친화상품으로 세계시장 수출, 기존 세절매실에 비해 원형(알) 형태로 소비증대 및 매실을 이용한 2차 고부가가치 가공상품을 겨냥하였으며 또한 현대인의 기호도와 건강지향적 생활을 고려 하여 천연기능성 재료를 보강하여 맛, 기능성 및 저장성이 보강된 씨없는 매실건절임을 제조하는 것을 특징으로 한다. In order to achieve the above object, the present invention is a well-being product that has undergone ripening, dehydration, sterilization and commercialization process by mixing soybean coffee, perilla dried leaf, and red ginseng concentrate with salt stock after pickling with a seedless plum that is easy to eat. From the traditional processing form of side dishes and beverages, it is a form of plum sweets that can be used commercially, import substitution effects such as Japanese salt pickles (Umeboshi), well-friendly products such as low salt, mortgage, etc. Compared to the second high value-added processed products using increased consumption and plum in the form of round (egg), it also reinforces natural functional materials in consideration of modern taste and health-oriented life, so that the taste, functionality and shelf life are not seeded plums. It is characterized by the manufacturing of dry.
이하 본 발명에 따른 천연재료와 함께 매실원액을 이용한 씨없는 매실건절임 제조 및 그 제조방법을 보다 더 구체적으로 설명하면 다음과 같다. Hereinafter, the seedless plum pickle preparation and its manufacturing method using a plum stock solution together with the natural material according to the present invention will be described in more detail.
본 발명은 남고 품종으로 과실크기가 20 - 25g 되는 전체적으로 짙은 녹황색의 상처없는 일정크기 형태의 매실을 선별하는 공정(10), 대추씨 제거기계를 응용 사용하여 매실씨를 제거하는 공정(20), 흐르는 물에 세척하여 이물질을 제거하고서 25 - 30℃로 열풍건조하는 매실세척공정(30), 매실 90 중량 % 와 천일염 10 중량 % 비율로 혼합하여 상온 암냉소에서 5 - 7일간 저장하는 염절임 공정(40), 염절임한 매실을 건져내어 25 - 30℃로 열풍건조하는 건조공정(50), 매실제품의 저장성을 높이기 위하여 수분함량을 낮추는 목적으로서 제조공정 (30), (40)을 1 - 2회 반복하여 실시하는 염절임 및 건조반복공정(60), 매실원액 97 - 95 중량 %과 함께 현대인의 기호도와 건강지향적 생활을 고려하여 천연기능성 재료인 원두커피, 차조기 건조잎, 홍삼농축액을 5 - 3 중량 % 비율로 각각 혼합하는 재료 혼합공정(70), 전통옹기에 담아 상온 암냉소에서 1 - 2개월간 숙성시키는 숙성공정(80), 숙성된 매실을 건저내어 5 - 10분간 탈수하는 탈수공정(90), 수분, 당도, 굴절율, 총산(%), pH, 염도 등을 측정한 제품분석공정(100), 병입 또는 밀봉포장하여 100℃에서 5분간 살균하는 살균공정(110)을 거쳐 제조되는 것을 특징으로 한다. The present invention is a process for screening plums of a certain size of a dark green yellow wound without a certain size of the fruit size of 20 to 25g in the remaining varieties, the process of removing plum seeds using the jujube seed removal machine (20), flowing Plum washing to remove foreign substances by washing in water to dry the hot air at 25-30 ℃ (30), salt pickling process to store for 5 to 7 days at room temperature dark cool mix by mixing at 90% by weight of plum and 10% by weight of natural salt ( 40), drying step (50) of pickling pickled plums and hot-air drying at 25-30 ° C., manufacturing steps (30) and (40) for the purpose of lowering the moisture content in order to increase the shelf life of the plum products. In consideration of modern tastes and health-oriented life with salt pickling and drying process (60), and reconstituted plum extract (60), it is used to make natural functional ingredients such as ground coffee, perilla dried leaves and red ginseng concentrate. 3% by weight Each material mixing process (70) to mix each, a aging process (80) for 1-2 months in a dark room at room temperature in a traditional Onggi, dehydration process (90) to dry dehydrated plum for 5-10 minutes, moisture, It is characterized in that it is manufactured through a sterilization process (110) for sterilization for 5 minutes at 100 ℃ by product analysis process (100), bottled or sealed packaging, measuring the sugar content, refractive index, total acid (%), pH, salinity and the like.
한편 본 발명에 사용되는 주재료인 매실은 광양 등 국내에서 손쉽게 구입 할 수 있으며 매실원액 역시 광양 등 제조업체나 제조회사 관계없이 시중에서 판매되 는 기존제품을 사용하여도 무방하다. 또한 매실원액과 함께 첨가되는 재료인 원두커피, 차조기 건조잎, 홍삼농축액 역시 제조회사 관계없이 시중에서 판매되는 기존제품을 사용하여도 무방하다. On the other hand, the main material used in the present invention, plums can be easily purchased in Korea, such as Gwangyang, and the raw liquid plum may also be used commercially available commercial products regardless of the manufacturer or manufacturer, such as Gwangyang. In addition, coffee beans, perilla dried leaves, and red ginseng concentrates, which are added with the plum stock, may also be used in the market, regardless of the manufacturer.
이하 본 발명을 하기의 실시예, 실험예로서 더욱 상세하게 설명하지만, 본 발명을 보다 쉽게 이해하기 위하여 제공되는 것으로 본 발명이 이들 실시예, 실험예에 의해 한정되는 것은 아니다. Hereinafter, the present invention will be described in more detail as the following Examples and Experimental Examples, but the present invention is provided to understand the present invention more easily, and the present invention is not limited to these Examples and Experimental Examples.
한편 매실원액 97 - 95 중량 %과 함께 현대인의 기호도와 건강지향적 생활을 고려하여 천연기능성 재료인 원두커피, 차조기 건조잎, 홍삼농축액을 5 - 3 중량 %으로 각각 혼합하는 비율이 예비 관능검사를 통해 최적 배합비율로 결과 되었기에 매실원액과 천연기능성 재료 혼합비율로서 사용하였다. On the other hand, the ratio of the mixture of 97-95% by weight of plum and 5-3% by weight of natural functional ingredients, such as coffee beans, perilla dried leaves, and red ginseng concentrates, were considered in consideration of modern taste and health-oriented life. As the result of the optimum blending ratio, it was used as the mixing ratio of the stock solution of plum and natural functional materials.
(실시예 1)매실원액과 천연기능성 재료 혼합공정 Example 1 Mixing Process of Plum and Natural Functional Materials
씨없는 매실을 염절임하여 매실원액 100%를 사용하여 1 - 2개월간 숙성단계를 거쳐 매실건절임을 제조하였다. The seedless plums were pickled and prepared using dried 100% plum extract for 1 to 2 months of aging.
(실시예 2)매실원액과 천연기능성 재료 원두커피의 혼합공정 Example 2 Mixing Process of Plum Stock and Natural Functional Coffee Beans
씨없는 매실을 염절임하여 매실원액 97 - 95 중량 %과 함께 현대인의 기호도와 건강지향적 생활을 고려하여 천연기능성 재료인 원두커피 5 - 3 중량 % 비율로 혼합하여 1 - 2개월간 숙성단계를 거쳐 커피절임 매실건절임을 제조하였다. Salt-free pickled plums are mixed with 97-95% by weight of plum, and mixed with 5-3% by weight of natural coffee, a natural functional ingredient, in consideration of modern taste and health-oriented life. Pickles Plum pickles were prepared.
(실시예 3)매실원액과 천연기능성 차조기 건조잎의 재료 혼합공정 Example 3 Material Mixing Process of Plum Extract and Natural Functional Perilla Dried Leaves
씨없는 매실을 염절임하여 매실원액 97 - 95 중량 %과 함께 현대인의 기호도 와 건강지향적 생활을 고려하여 천연기능성 재료인 차조기 건조잎 5 - 3 중량 % 비율로 혼합하여 1 - 2개월간 숙성단계를 거쳐 차조기임 매실건절임을 제조하였다. Salt-free pickled plums are mixed with 97-95% by weight of raw plum and 5 ~ 3% by weight of dried leaves, which are natural functional ingredients, in consideration of modern taste and health-oriented life. Perilla pickled plums were prepared.
(실시예 4)매실원액과 천연기능성 재료 홍삼농축액 혼합공정 Example 4 Mixing Process of Plum and Red Ginseng Concentrate of Natural Functional Material
씨없는 매실을 염절임하여 매실원액 97 - 95 중량 %과 함께 현대인의 기호도와 건강지향적 생활을 고려하여 천연기능성 재료인 홍삼농축액 5 - 3 중량 % 비율로 혼합하여 1 - 2개월간 숙성단계를 거쳐 홍삼절임 매실건절임을 제조하였다. Salt-free pickled plums are mixed with 97-95% by weight of raw plum and red ginseng concentrate, which is a natural functional ingredient, in a ratio of 5-3% by weight, taking into consideration the modern taste and health-oriented life. Pickles Plum pickles were prepared.
상술한 바와 같이, 본 발명에 의한 천연재료와 함께 매실원액을 이용한 씨없는 매실건절임 제조 및 그 제조방법은 주로 반찬용으로나 음료용으로만 한정 이용되는 매실제품에 대하여 현대인의 트렌드에 맞는 저장성과 기능성이 보강된 보다 다양한 제품개발로서 소비를 촉진하여 농가소득에 기여함을 목적으로 한다. 또한 먹기 간편하게 씨없는 매실을 제조하였으며 저염, 저당을 실현하고자 설탕대신 매실원액을 사용하였고 여기에다 현대인의 기호도와 건강지향적 생활을 고려하여 천연기능성 재료인 원두커피, 차조기 건조잎, 홍삼농축액 등을 각각 보강하여 맛, 기능성 및 저장성이 보강된 씨없는 매실건절임을 제조하였으며 이는 매실원형(알)을 사용하여 소비증대는 물론 매실원액을 주재료로 하여 숙성시키므로 두 가지 지역 특산물을 활용함으로서 지역농산물 소비와 가공제품 소비 두 가지를 충족시키는 윈윈 상품으로서의 가치가 있다. 한편 시판되는 매실원액의 당도(Brix)는 49.80±0.18 - 62.80±0.17로서 설탕을 사용시보다 절반정도의 당도를 낮추는 효과를 기대할 수 있는 장점을 발견할 수 있었다(본 발명자팀 자체분석결과). As described above, the seedless plum dried pickling and its manufacturing method using the plum stock with natural ingredients according to the present invention is mainly in the side dishes and beverages only for the plum products used only limited to the shelf life of the modern man It aims to contribute to farm income by promoting consumption by developing more diverse products with enhanced functionality. In addition, it made seedless plums easy to eat, and instead of sugar was used to realize low salt and mortgage.In addition, it reinforces natural functional ingredients such as coffee beans, perilla dried leaves, and red ginseng concentrates in consideration of modern taste and health-oriented life. Soybean-dried pickled plums with enhanced taste, functionality and shelf life were used.In addition, consumption of raw plums is used to increase consumption as well as to increase consumption of raw plums. It is a win-win product that satisfies both product consumption. On the other hand, the commercial sugar content (Brix) of 49.80 ± 0.18-62.80 ± 0.17 was found to be an advantage that can be expected to lower the sugar content of about half than when using sugar (our team's own analysis results).
또한 반찬 및 음료위주의 전통적 가공형태에서 벗어나 상용할 수 있는 매실과자제품 형태, 일본식 소금매실절임(우메보시) 등의 수입대체효과, 저염, 저당 등의 웰빙친화상품으로 세계시장 수출 및 기존 세절매실에 비해 원형(알) 형태로 소비증대를 겨냥하였으며 매실을 이용한 2차 고부가가치 상품개발이라는 프로젝트를 계속 수행함과 동시에 한계점을 보이는 지역 특산물을 활용한 이벤트(지역축제, 가공식품 등)에 새로운 활력부여로 지속적 지역 대표 농산물 브랜드로 성장을 기대할 수 있는 효과가 있다. In addition to the traditional processed form of side dishes and beverages, it is a form of plum sweets that can be used commercially, import substitution effects such as Japanese salt pickles (Umeboshi), well-friendly products such as low salt, mortgage, etc. In contrast, the company aimed to increase consumption in the form of round (egg), and continued to carry out the project of developing the second high value-added product using plum, while also giving new vitality to events (local festivals, processed foods, etc.) that used local specialties that showed limitations. It is expected to grow as a leading regional agricultural brand.
관능검사는 20인(남자 10인, 여자 10인)의 훈련된 관능검사요원을 구성하여 5점 척도법(① 아주 약하다, ②약하다 ③그저 그렇다 ④강하다 ⑤아주 강하다)을 실시하였다. 각 4종류의 매실건절임을 측정하였으며 관능검사 Ⅰ에서는 단맛, 짠맛, 신맛, 감칠맛 등을, 관능검사 Ⅱ에서는 맛의 조화, 냄새, 질감, 전체적 관점 등으로 구분하여 실시하였다. 한편 관능검사 결과는 미니 탭(ver 14.0) 프로그램을 이용하여 평균과 표준편차를 산출하여 일원변량분석(One-way ANOVA)을 실시하였다. (실험예 1) 매실건절임 관능검사 Ⅰ결과 The sensory test consisted of 20 trained sensory test personnel (10 males and 10 females) and conducted a 5-point scale (① very weak, ② weak ③ just ③ ④ strong ⑤ very strong). In each of the four kinds of plum drying, the sensory test Ⅰ was used to classify sweetness, salty taste, sour taste, rich taste, etc., and the sensory test Ⅱ categorized taste harmony, smell, texture, and overall viewpoint. On the other hand, the results of sensory tests were performed by one-way ANOVA by calculating the mean and standard deviation using a mini-tap (ver 14.0) program. Experimental Example 1 Pickled plum pickling sensory test Ⅰ result
매실건절임의 단맛, 짠맛, 신맛, 감칠맛 등의 맛의 평가에 대한 관능검사 Ⅰ은 다음 <표 1>부터 <표 4>까지와 같다. Sensory test I for the evaluation of the tastes of pickled plums such as sweetness, salty taste, sour taste, and umami taste are as follows <Table 1> to <Table 4>.
<표 1> 단맛의 관능검사 Table 1 Sensory Test of Sweetness
M±SD M ± SD
단맛에 대한 각종 매실건절임의 강도 평균과 표준편차는 표 1과 같다. 남성은 커피절임 매실건절임, 매실건절임, 차조기절임 매실건절임 등의 순서로, 여성은 차조기절임 매실건절임, 커피절임 매실건절임, 홍삼절임 매실건절임 등의 순서로, 전체적으로는 커피절임 매실건절임, 차조기절임 매실건절임, 매실건절임 등의 순서로 단맛의 강도가 나타났으나 유의성이 없었다. 또한 남성은 매실건절임, 커피절임 매실건절임에서, 여성은 홍삼절임 매실겆절임에서 단맛의 강도가 높았으나 역시 유의성은 없었다. 한편 전반적으로 단맛의 강도가 ②(약하다)이하로서 낮은 것으로 조사되었다. The strength averages and standard deviations of various pickled plums for sweetness are shown in Table 1. Men pickle pickled plums, pickled plums, pickled plums, pickled plums, etc.Women pickled pickled plums, pickled plums, pickled red plums, pickled plums, etc. The strength of sweetness in order of pickled plums, pickled plums, pickled plums, and pickled plums was not significant. In addition, males had a higher intensity of sweetness in pickled plums, pickled coffee in plums, and females pickled in red ginseng. On the other hand, overall, the intensity of sweetness was less than ② (weak).
<표 2> 짠맛의 관능검사 <Table 2> Sensory test of salty taste
M±SD M ± SD
**p<.01, ***p<.001** p <.01, *** p <.001
짠맛에 대한 각종 매실건절임의 강도 평균과 표준편차는 표 2와 같다. 남성은 차조기절임 매실건절임에서 강도가 높게 나타났으며(p<0.001), 여성은 홍삼절임 매실건절임 등의 순서로, 전체적으로는 차조기절임 매실건절임 등의 순서로 짠맛의 강도가 나타났으나 유의성은 없었다. 또한 남성은 차조기절임 매실건절임에서 짠맛의 강도가 높았으나 유의성은 없었고, 여성은 매실건절임에서 유의성 있게 짠맛의 강도가 높았으며(p<0.01), 커피절임 매실건절임, 홍삼절임 매실건절임에서도 유의성 있게 짠맛의 강도가 높았다(p<0.001). 한편 전체적으로 짠맛의 강도가 ③(그저 그렇다)이상으로서 짠맛에 특히 주의할 필요가 있다고 조사되었다. The strength averages and standard deviations of various pickled plums for salty taste are shown in Table 2. In males, the intensity of pickling of plum pickled plums was higher (p <0.001), and in women, pickled red ginseng pickled plums in order of pickling, in general, pickled plum pickled plums in order of saltiness. There was no significant. In addition, males had higher strength of saltiness in pickling plum pickles, but there was no significance, and females had significantly higher saltiness in pickling plums (p <0.01), pickled plums in pickled plums, pickled plums in red ginseng The saltiness was significantly higher at (p <0.001). On the other hand, as the overall strength of the salty salt (3) (just so), it was investigated that it is necessary to pay special attention to the salty taste.
<표 3> 신맛의 관능검사 <Table 3> Sensory test of sour taste
M±SD M ± SD
신맛에 대한 각종 매실건절임의 강도 평균과 표준편차는 표 3과 같다. 남성은 차조기절임 매실건절임, 매실건절임 등의 순서로, 여성은 차조기절임 매실건절임, 홍삼절임 매실건절임 등의 순서로, 전체적으로는 차조기절임 매실건절임, 매실건절임 등의 순서로 신맛의 강도가 나타났으나 유의성이 없었다. 또한 여성은 전체적으 로 남성에 비해 모두에서 신맛의 강도가 높았으나 역시 유의성은 없었다. 한편 전반적으로 신맛의 강도가 ③(그저 그렇다)이상으로서 매실 고유의 신맛이 살아있음이 조사되었다. The strength averages and standard deviations of various pickled plums for sour taste are shown in Table 3. Men's pickled pickled plums, pickled plums, pickled pickled plums, pickled pickled plums, red ginseng pickled plums, etc.Whole pickled pickled plums, pickled plums, etc. Intensity of, but not significant. In addition, women had higher sour strength in all compared to men, but there was no significance. On the other hand, the overall strength of the sour taste is ③ (just so), it was investigated that the unique sour taste of plum.
<표 4> 감칠맛의 관능검사 <Table 4> Sensory test of umami
M±SD M ± SD
*p<.05, **p<.01* p <.05, ** p <.01
감칠맛에 대한 각종 매실건절임의 강도 평균과 표준편차는 표 4와 같다. 남성은 차조기절임 매실건절임, 커피절임 매실건절임에서 강도가 높게 나타났으며(p<0.05), 여성은 차조기절임 매실건절임, 홍삼절임 매실건절임 등의 순서로, 전체적으로는 차조기절임 매실건절임, 커피절임 매실건절임, 홍삼절임 매실건절임 등의 순서로 감칠맛의 강도가 나타났으나 유의성은 없었다. 또한 여성은 전체적으로 남성에 비해 감칠맛의 강도가 높았으나 유의성은 없었다. 한편 전체적으로 감칠맛의 강도가 ②(약하다)이하로서 낮은 것으로 조사되었다. The strength averages and standard deviations of various pickled plums for umami taste are shown in Table 4. Males showed higher intensity in pickled plums and pickled plums (p <0.05), and females picked plums in pickled plums and red ginseng in pickled plums. The intensity of umami taste was shown in the order of pickling, pickling of plum, pickling of plum, pickling of red ginseng, but not significant. In addition, women had higher umami intensity than men, but there was no significance. On the other hand, the overall intensity of umami was less than ② (weak).
(실험예 2 )매실건절임 관능검사 Ⅱ (Experimental example 2) Pickled plum sensory test Ⅱ
매실건절임의 맛의 조화, 냄새, 질감, 전체적 관점 등의 품질 평가에 대한 관능검사 Ⅱ는 다음 <표 5>부터 <표 8>까지와 같다. The sensory test II for quality evaluation of the harmony, smell, texture, and overall perspective of pickled plums is shown in <Table 5> to <Table 8>.
<표 5> 맛의 조화에 대한 관능검사 <Table 5> Sensory test for harmony of taste
M±SD M ± SD
*p<.05, **p<.01, ***p<.001* p <.05, ** p <.01, *** p <.001
맛의 조화에 대한 각종 매실건절임의 선호도 평균과 표준편차는 표 5와 같다. 남성은 차조기절임 매실건절임, 홍삼절임 매실건절임, 매실건절임에서 또한 커피절임 매실건절임(<0.001)에서, 여성은 차조기절임 매실건절임, 홍삼절임 매실건절임(<0.001)에서, 전체적으로는 차조기절임 매실건절임, 홍삼절임 매실건절임, 커피절임 매실건절임(<0.001)에서 맛의 조화에 대한 선호도가 높게 나타났다. 또한 남성은 여성에 비해 전체적으로 맛의 조화 선호도가 높았으며 특히 커피절임 매실건절임(p<0.05)에서 매실건절임(p<0.01)에서 유의성 있게 맛의 조화 선호도가 높았다. 한편 전반적으로 차조기절임 매실건절임, 홍삼절임 매실건절임이 다른 매실건절임에 비해 맛의 조화에 대한 선호도가 높은 것으로 조사되었다. Table 5 shows the average and standard deviation of pickled plums for harmony of taste. Men pickled in pickled plums, pickled in red ginseng, pickled in plums, pickled in plums, and pickled in coffee pickled in plums (<0.001), female picked in pickled plums in pickled plums, pickled in red pickled plums (<0.001) The preference for taste harmony was high in pickled pickled plums, pickled red ginseng, pickled plums and coffee pickled plums (<0.001). In addition, males generally had a higher preference for the harmony of taste than women. On the other hand, pickled pickled plums and pickled red ginseng pickled plums had a higher preference for harmony than other pickled plums.
<표 6> 냄새에 대한 관능검사 <Table 6> Sensory test for odor
M±SD M ± SD
g<f<d,a = <f <d,
g <f <d,
g<da = <f <d,
g <d
*p<.05, **p<.01, ***p<.001* p <.05, ** p <.01, *** p <.001
냄새에 대한 각종 매실건절임의 선호도 평균과 표준편차는 표 6과 같다. 남성은 커피절임 매실건절임(<0.001)에서, 여성은 커피절임 매실건절임, 차조기절임 매실건절임(<0.001)에서, 전체적으로는 커피절임 매실건절임, 차조기절임 매실건절임(0.001)에서 냄새에 대한 선호도가 높게 나타났다. 또한 남성은 여성에 비해 전체적으로 냄새에 대한 선호도가 높았으며 특히 매실건절임(p<0.01)에서 유의성 있게 냄새에 대한 선호도가 높았다. 한편 전반적으로 커피절임 매실건절임이 다른 매실건절임에 비해 냄새에 대한 선호도가 높은 것으로 조사되었다. Table 6 shows the average and standard deviations of pickled plums for odor. Men smelled in pickled plums (<0.001), women pickled in plums, pickled plums (<0.001), coffee pickled in plums, pickled in plums (0.001) The preference for was high. Men also had a higher preference for odor than women, especially for pickling plums (p <0.01). On the other hand, pickled plum pickled coffee had a higher preference for smell than other pickled plums.
<표 7> 질감에 대한 관능검사 <Table 7> Sensory test for texture
M±SD M ± SD
**p<.01, ***p<.001 ** p <.01, *** p <.001
질감에 대한 각종 매실건절임의 선호도 평균과 표준편차는 표 7과 같다. 남성은 차조기절임 매실건절임의 질감에 대한 선호도가 제일 높았으며 홍삼절임 매실건절임, 커피절임 매실건절임, 매실건절임의 순서였으며(<0.01), 여성 역시 차조기절임 매실건절임의 질감에 대한 선호도가 제일 높았으며(<0.01), 전체적으로도 차조기절임 매실건절임의 질감에 대한 선호도가 제일 높게 나타났다(<0.001). 또한 남성은 커피절임 매실건절임에서 여성은 매실건절임, 차조기절임 매실건절임에서 질감의 선호도가 높았으나 유의성은 없었다. 한편 전반적으로 차조기절임 매실건절임이 다른 매실건절임에 비해 질감에 대한 선호도가 높은 것으로 조사되었다. Table 7 shows the average and standard deviation of pickled plums for texture. Men had the highest preference for the texture of pickled plum dried pickles, followed by pickled red pickled plums, pickled plums and pickled plums (<0.01). The preference was the highest (<0.01) and overall, the preference for the texture of pickled plums was the highest (<0.001). In addition, the preference of texture was higher in men's pickled plums and in women's pickled plums. On the other hand, pickled plum pickled pickled plums had higher preference for texture than other pickled plums.
<표 8> 전체적 관점에서의 관능검사 <Table 8> Sensory Test from a Overall Perspective
M±SD M ± SD
*p<.05, **p<.01, ***p<.001* p <.05, ** p <.01, *** p <.001
전체적 관점에 대한 각종 매실건절임의 선호도 평균과 표준편차는 표 8과 같다. 남성은 차조기절임 매실건절임, 홍삼절임 매실건절임, 커피절임 매실건절임의 순서로 전체적 관점에 대한 선호도가 제일 높았으며(<0.001), 여성은 차조기절임 매실건절임, 홍삼절임 매실건절임, 커피절임 매실건절임, 매실건절임의 순서로 전체적 관점에 대한 선호도가 제일 높았고(<0.001), 전체적으로는 차조기절임 매실건절임, 홍삼절임 매실건절임, 매실건절임, 커피절임 매실건절임의 순서로 전체적 관점에 대한 선호도가 제일 높았다(<0.001). 또한 전체적으로 남성이 여성에 비해 전체적 관점에 대한 선호도가 높았으며 매실건절임, 차조기절임 매실건절임, 홍삼절임 매실건절임(<0.05)은 유의성 있게 남성이 전체적인 관점에서의 선호도가 높았다. Table 8 shows the average and standard deviation of pickled plums. Men had the highest preference in terms of pickled pickled plums, pickled red ginseng, pickled plums, pickled coffee, pickled plums (<0.001). Pickled coffee pickled plum, pickled plum pickled pickled plums (<0.001), overall pickled pickled plum, pickled red ginseng, pickled plum, pickled plum, pickled plum The preference for overall perspective was the highest (<0.001). In addition, men had a higher preference for the overall point of view than women, and pickled plums, pickled plums, pickled red ginseng, and pickled plums (<0.05) were significantly higher in males' overall preferences.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101288859B1 (en) * | 2011-04-29 | 2013-07-23 | 이종현 | Manufacturinng method of pickle(umeboshi) with Japanese-apricot |
| KR101451096B1 (en) * | 2012-11-27 | 2014-10-22 | 보해양조주식회사 | Preparing method of low-salt umeboshi using rubus coreanus jubak (alcohol filter cake) |
| KR20170004740A (en) | 2015-07-03 | 2017-01-11 | 양영하 | method Manufacture drying Japanese apricot for food boiled down in soy and Using the same Japanese apricot food boiled down in soy |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101288859B1 (en) * | 2011-04-29 | 2013-07-23 | 이종현 | Manufacturinng method of pickle(umeboshi) with Japanese-apricot |
| KR101451096B1 (en) * | 2012-11-27 | 2014-10-22 | 보해양조주식회사 | Preparing method of low-salt umeboshi using rubus coreanus jubak (alcohol filter cake) |
| KR20170004740A (en) | 2015-07-03 | 2017-01-11 | 양영하 | method Manufacture drying Japanese apricot for food boiled down in soy and Using the same Japanese apricot food boiled down in soy |
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