KR20110109424A - Concentration nothing right manufacturing method - Google Patents
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- KR20110109424A KR20110109424A KR1020100029151A KR20100029151A KR20110109424A KR 20110109424 A KR20110109424 A KR 20110109424A KR 1020100029151 A KR1020100029151 A KR 1020100029151A KR 20100029151 A KR20100029151 A KR 20100029151A KR 20110109424 A KR20110109424 A KR 20110109424A
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- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims abstract description 23
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- 229940092385 radish extract Drugs 0.000 claims abstract description 5
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- 238000009461 vacuum packaging Methods 0.000 claims abstract description 4
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- 235000008397 ginger Nutrition 0.000 claims description 5
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- 238000005406 washing Methods 0.000 claims description 2
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- 206010068319 Oropharyngeal pain Diseases 0.000 description 1
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- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
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- 229910021529 ammonia Inorganic materials 0.000 description 1
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- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
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- 229910052791 calcium Inorganic materials 0.000 description 1
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- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- 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
- 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
- A23V2300/50—Concentrating, enriching or enhancing in functional factors
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
본 발명 농축 무우 엑기스의 제조방법에 관한 것으로, 발명의 요지는 성숙된 무우를 선별하여 물로 깨끗히 씻은 후 세절 마쇄하여 과육을 착즙한 즙액에 생강즙에 생강즙 2%를 배합하여 숙성 용기에 담은 후 냉장 시스템을 갖춘 저온실에 투입하여 10~16℃ 범위에서 5~10일간 저온 숙성하되, 4~6시간 단위로 교반을 실시함으로서 고루 숙성되게 하고, 숙성이 끝난 후 추출한 엑기스는 저온 진공 농축탱크에 투입한 다음에 진공기압 60~70cm/hg에서 스팀열을 간접으로 가하여 40~60℃에서 저온에서 원액(엑기스)의 50~80% 범위로 농축시킨 후 80~100℃의 열에서 순간 살균열처리하여 실온에서 음용할 수 있도록 팩에 있는 진공 포장하는 것을 특징으로 한 것이다.The present invention relates to a method for producing concentrated radish extract, the gist of the present invention is to select the mature radishes and wash them clean with water and then shredded and crushed into a juice juice juice juice juice juice juice juice juice juice juice juice juice 2g It is put into a low temperature room equipped with low temperature aging for 5 to 10 days in the range of 10 ~ 16 ℃, and then evenly aged by stirring for 4 ~ 6 hours, and the extracted extract is put into a low temperature vacuum concentration tank after aging. Steam heat was indirectly applied at 60-70cm / hg in vacuum pressure, concentrated at 50-80% range of the stock solution (extract) at low temperature at 40-60 ℃, and instant sterilization heat treatment at 80-100 ℃ for drinking at room temperature. Vacuum packaging in the pack to enable.
Description
본 발명은 농축 무우엑기스의 제조방법에 관한 것이다.The present invention relates to a method for producing concentrated radish extract.
무우는 우리에게 가장 친숙한 채소 중의 하나이다. 무우는 종류가 매우 많은데 우리나라에는 재래종인 조선 무우 계통과 단무지를 담글 때 쓰는 왜무우 계통이 가장 많다. 상기한 조선 무우의 일반 성분은 다음과 같다.
Radishes are one of the vegetables we are most familiar with. There are many kinds of radishes. In Korea, there are the most common varieties of Korean radishes and Korean radishes used to make sweet radish. The general components of the above-mentioned Chosun radish are as follows.
<가식부분(E·P) 100g당><Per 100g of decorated part (E ・ P)>
수분 90% 단백질 2g 지방 0.1gMoisture 90% Protein 2g Fat 0.1g
당류 5.6g 섬유 0.9g 화분 0.6gSugar 5.6 g fiber 0.9 g flower pot 0.6 g
칼슘 62mg 인 29mg 철분 0.9mg29mg iron 0.9mg calcium 62mg
비타민 B1 0.03mg, B2 0.02mg 비타민 C 15mgVitamin B1 0.03mg, B2 0.02mg Vitamin C 15mg
무우의 껍질에는 속보다 비타민C가 배나 더 들어 있으므로 껍질을 도려내지 말고 흠집만 제거한 다음 깨끗히 씻어서 먹는 것이 좋다. 예로부터 전해 내려오는 말에 의하면 무우를 많이 먹으면 속병이 없다는 말이 있다. 무우의 효소로는 전분분해효소인 아밀라아제(디아스티아제)가 가장 많고 산화 효소, 요소를 분해해서 암모니아를 만드는 효소, 채내에서 생기는 해로운 과산화수소를 물과 산소로 분해하는 카탈라아제라는 효소 등 생리적으로 중요한 작용을 하는 효소가 매우 많다.The skin of radishes contains more than twice as much vitamin C as the inside, so don't cut out the skin, just remove the scratches, and wash it clean. From ancient times, there is a saying that eating a lot of radishes does not mean sickness. The enzymes of radishes have the most starch amylase (diastyase), oxidative enzymes, enzymes that break down urea to make ammonia, and catalase enzymes that break down harmful hydrogen peroxide from water into oxygen. There are many enzymes that do this.
떡이나 밥을 과식했을 때 무우즙을 내어 먹으면 소화가 잘될 뿐 아니라 그러한 식품의 산도를 중화시켜 주기도 한다. 시루떡에 무우를 썩는 것은 합리적인 배합이라고 볼 수 있다. 생선회나 구이에 무우를 갈아서 곁들이는 것은 산성식품인 생선을 중화하는 훌륭한 조리법이다.Eating radish juice when you overeat rice cakes or rice not only digests well, but also neutralizes the acidity of such foods. Rotting radish in Shiru-teok can be considered a reasonable combination. Grinding sashimi or grilled radishes is a great recipe to neutralize acidic fish.
예로부터 무우는 기침에 특효가 있는 것으로 알려져 있다. 다른 성분에 의한 효과보다 무우가 가지고 있는 우수한 수분과 많은 비타민C가 기침을 멎게 하는데 작용한 것으로 보아야 할 거시다. 무우를 1cm 네모로 썰어 병에 담고 미량의 생강즙을 투입하여 2~3일 두면 무우속에 함유된 물이 다 빠져 맑은 엑기스가 된다. 기침이 날 때 이엑기스를 먹으면 기침도 멎고 아픈 목도 잘 낫는다.It is known that radishes are effective for coughing since ancient times. It is worth noting that the excellent moisture and much vitamin C that radishes have had to cough up the effects of other ingredients. Slice radish into 1cm squares, put in a small amount of ginger juice, and leave it for 2 to 3 days. Eating extracts when you have a cough will stop your cough and heal your sore throat.
이와 같이 무우는 비타민C, 비타민B1, B2가 풍부한 식품으로 유용한데도 불구하고, 이를 널리 이용하지 못하고 있는 이유는 가공 및 보관상 불편한 데 그 원인이 있는 것이다.Although radishes are useful as foods rich in vitamin C, vitamin B1 and B2, the reason why they are not widely used is because of the inconvenience in processing and storage.
본 발명은 이상의 문제점을 해결함에 있어 이에 과제로는 성숙된 무우를 세절 마쇄하여 착즙한 후 저온에서 숙성 발효시켜 엑기스를 얻고 이 엑기스를 저온에서 50~80% 범위에서 진공 농축함으로써 무우 음료수의 원액이 될 수 있게 함을 특징으로 하는 것이다.In the present invention to solve the above problems, the problem is to crush the mature radishes and crushed juice after ripening at low temperature to obtain an extract and the extract is concentrated in a vacuum range of 50 ~ 80% at a low temperature, the juice of the beet drink It is characterized by being able to be.
성숙된 무우를 선별한 후 물로 세척한 후 이를 세절 마쇄하여 얻은 과즙을 숙성 용기에 담은 후 냉장 시스템을 갖춘 저온실에 투입하여 10~16℃에 5~10일간 저온 숙성하되, 4~6시간마다 교반시켜 숙성이 골고루 되게 한 후 추출된 엑기스는 저온 진공 농축 탱크에 투입하여 스팀을 40~60℃의 간접 스팀 열로서 원액의 50~80% 범위로 저온 농축한 후 살균 재처리하여 진공 포장함으로써 실온에서 음용할 수 있는 것이다.After ripening radishes are selected and washed with water, the crushed crushed fruit is placed in a maturing container and put into a low-temperature room equipped with a refrigeration system, and then aged at low temperature at 10-16 ° C for 5-10 days, stirring every 4-6 hours After extracting, the extracted extract is put into a low temperature vacuum concentrating tank, steam is indirect steam heat of 40 ~ 60 ℃, concentrated at low temperature in the range of 50 ~ 80% of the stock solution, sterilized, reprocessed and vacuum packed at room temperature. You can drink it.
이상과 같이 본 발명은 성숙된 무우를 세절 마쇄하여 얻은 과육을 100:1중량비율로 배합하여 냉장 시스템을 갖춘 저온(10~16℃)에서 5~10일간 숙성처리하여 된 무우 엑기스를 저온 침공 농축 탱크에 투입하여 진공기압 60~70dm/hg에서 40~60℃의 열로서 간접 스팀 열을 가하여 원액의 50~80% 범위에서 저온 농축 처리하였기 때문에 무우 엑기스로 사용하기에 매우 편리할 뿐 아니라 무우 본래의 맛과 향기 및 영양가를 손실없이 전량 섭취할 수 있기 때문에 국민 보건증진 및 농가소득증대에 매우 유용한 것이다.As described above, the present invention mixes the pulp obtained by crushing the mature radish into 100: 1 weight ratio and concentrates the radish extract which has been aged at low temperature (10-16 ° C.) for 5 to 10 days with a refrigeration system at low temperature invasion. It is very convenient to use as radish extract because it was concentrated at 50 ~ 80% of the stock solution by applying indirect steam heat as heat of 40 ~ 60 ℃ at 60 ~ 70dm / hg vacuum pressure and 60 ~ 70dm / hg. It is very useful for improving public health and raising farm income because it can consume all the taste, flavor and nutritional value without losing.
도 1은 본 발명의 공정표시도1 is a process display of the present invention
이를 도면에 의거 상세히 설명하면 다음과 같다.This will be described in detail based on the drawings.
도 1은 본 발명의 공정표시도로서,1 is a process display of the present invention,
제1공정은 소재 선별공정(1)으로서 성숙한 무우를 선별한 후 흠집이 있을시에는 도려낸다.The first step is a material sorting step (1), in which mature radishes are sorted and then cut out when there are scratches.
제2공정은 세척공정(2)으로서 제1공정에서 얻어진 소재를 깨끗한 물에 세척한다.In the second step, the washing step (2) washes the raw material obtained in the first step in clean water.
제3공정은 세절 및 착즙공정(3)으로서 제2공정에서 얻어진 소재를 세절 마쇄한 후 착즙한다.In the third step, the cutting and juice step (3) is crushed after grinding the material obtained in the second step.
제4공정은 배합공정(4)으로서 착즙된 즙액에 생강즙 2%를 첨가하여 배합한다.In the fourth step, as the blending step (4), 2% of ginger juice is added to the juice of the juice.
제5공정은 저온숙성공정(5)으로서 제4공정에서 얻은 착즙물을 저온 숙성용기에 담은 후 냉장 시스템을 갖춘 저온실에 투입하여 10~16℃ 범위 내에서 5~10일간 저온 숙성시킨다.The fifth step is a low temperature aging process (5), the juice obtained in the fourth step is put in a low temperature aging vessel, and then put into a low temperature room equipped with a refrigeration system, and aged at low temperature for 10 days to 10 to 16 ℃.
제6공정은 교반 공정(6)으로서 숙성 과정 4~6시간마다 교반을 실시하여 숙성물을 고루 숙성되게 한다.In the sixth step, as the stirring step (6), stirring is performed every 4 to 6 hours of the aging step to make the matured product evenly.
제7공정은 저온 진공 농축공정(7)으로서 제6공정에서 숙성된 엑기스를 10~16℃저온 진공 농축 탱크에 3/2정도 투입하여 진공 기압 60~70cm/hg에서 간접 스팀 40~60℃에서 원액(엑기스)의 50~80% 범위로 진공 농축한다.The 7th process is a low temperature vacuum concentration process (7), and the extract aged in the 6th process is poured into a 10-16 degreeC low temperature vacuum concentration tank about 3/2, and the indirect steam is 40-60 degreeC by 60-70 cm / hg vacuum pressures. Concentrate in vacuo to 50-80% of stock (extract).
제8공정은 살균처리 공정(8)으로서 진공 농축된 엑기스를 80~100℃에서 순간 살균처리하여 실온에서 음용이 가능하게 한다.The eighth step is a sterilization step (8), and the extract concentrated in vacuo is instantaneously sterilized at 80 to 100 ° C to allow drinking at room temperature.
제9공정은 포장공정(9)으로서 제8공정에서 재처리된 농축 엑기스를 실온에서 무우 음료로 사용할 수 있도록 팩에 담아 진공 포장함으로써 완성한다.The ninth step is completed by vacuum-packing the concentrated extract reprocessed in the eighth step as a packaging step (9) in a pack for use as a radish beverage at room temperature.
이상과 같이 본 발명은 혼합공정에서 독특한 향미가 있는 생강즙을 첨가하였기 때문에 제작공정이 간편하여 생산원가의 절감에 기여할 수 있고, 또한 장기보존에 문제점이 해소되었기 때문에 농가소득증대에 크게 기여할 수 있다.As described above, since the present invention adds ginger juice with a unique flavor in the mixing process, the manufacturing process is simple, which contributes to the reduction of production cost, and also contributes to the increase of farm household income because the problem of long-term preservation has been solved.
1 - 소재선별공정
2 - 세척공정
3 - 세절 및 착즙공정
4 - 배합공정
5 - 저온숙성공정
6 - 교반공정
7 - 저온진공농축공정
8 - 살균처리공정
9 - 진공포장공정
10- 생강즙1-Material selection process
2-cleaning process
3-Cutting and Juice Processing
4-blending process
5-low temperature aging process
6-stirring process
7-Low temperature vacuum concentration process
8-Sterilization Process
9-vacuum packing process
10- Ginger Juice
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| Publication number | Priority date | Publication date | Assignee | Title |
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| WO2020009288A1 (en) * | 2018-07-02 | 2020-01-09 | 함대식 | Beet juice having increased intestinal uptake and preparation method therefor |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| WO2020009288A1 (en) * | 2018-07-02 | 2020-01-09 | 함대식 | Beet juice having increased intestinal uptake and preparation method therefor |
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