KR20110127415A - Method for preparing drink containing cuttlefish ink - Google Patents
Method for preparing drink containing cuttlefish ink Download PDFInfo
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- KR20110127415A KR20110127415A KR1020100046878A KR20100046878A KR20110127415A KR 20110127415 A KR20110127415 A KR 20110127415A KR 1020100046878 A KR1020100046878 A KR 1020100046878A KR 20100046878 A KR20100046878 A KR 20100046878A KR 20110127415 A KR20110127415 A KR 20110127415A
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- Prior art keywords
- extract
- squid ink
- orange
- onion
- squid
- Prior art date
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- 238000000034 method Methods 0.000 title claims abstract description 15
- 229940098363 cuttle fish ink Drugs 0.000 title 1
- 241000238366 Cephalopoda Species 0.000 claims abstract description 60
- 239000000284 extract Substances 0.000 claims abstract description 44
- 235000013361 beverage Nutrition 0.000 claims abstract description 23
- 229940072113 onion extract Drugs 0.000 claims abstract description 17
- 238000001914 filtration Methods 0.000 claims abstract description 16
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 15
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 14
- 230000001954 sterilising effect Effects 0.000 claims abstract description 14
- 241000234282 Allium Species 0.000 claims abstract description 10
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 10
- 238000002156 mixing Methods 0.000 claims abstract description 10
- 239000004615 ingredient Substances 0.000 claims abstract description 8
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 7
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 7
- 238000001816 cooling Methods 0.000 claims abstract description 7
- 238000007710 freezing Methods 0.000 claims abstract description 7
- 230000008014 freezing Effects 0.000 claims abstract description 7
- 238000003756 stirring Methods 0.000 claims abstract description 7
- 235000019154 vitamin C Nutrition 0.000 claims abstract description 7
- 239000011718 vitamin C Substances 0.000 claims abstract description 7
- 235000013355 food flavoring agent Nutrition 0.000 claims abstract description 4
- 239000000463 material Substances 0.000 claims description 17
- 238000004519 manufacturing process Methods 0.000 claims description 12
- 239000011259 mixed solution Substances 0.000 claims description 10
- 238000005119 centrifugation Methods 0.000 claims description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims description 7
- 239000000654 additive Substances 0.000 claims description 4
- 235000015165 citric acid Nutrition 0.000 claims description 4
- 238000000227 grinding Methods 0.000 claims description 4
- 239000002244 precipitate Substances 0.000 claims description 4
- 239000000243 solution Substances 0.000 claims description 4
- 239000005454 flavour additive Substances 0.000 claims description 3
- 238000013329 compounding Methods 0.000 claims description 2
- 239000007787 solid Substances 0.000 claims description 2
- 239000012257 stirred material Substances 0.000 claims description 2
- 239000011802 pulverized particle Substances 0.000 claims 1
- 239000002245 particle Substances 0.000 abstract description 5
- 239000000203 mixture Substances 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 238000002803 maceration Methods 0.000 abstract 1
- 230000003472 neutralizing effect Effects 0.000 abstract 1
- 230000000007 visual effect Effects 0.000 description 6
- 230000001093 anti-cancer Effects 0.000 description 5
- 235000015097 nutrients Nutrition 0.000 description 5
- XUMBMVFBXHLACL-UHFFFAOYSA-N Melanin Chemical compound O=C1C(=O)C(C2=CNC3=C(C(C(=O)C4=C32)=O)C)=C2C4=CNC2=C1C XUMBMVFBXHLACL-UHFFFAOYSA-N 0.000 description 4
- 239000004480 active ingredient Substances 0.000 description 4
- 239000008213 purified water Substances 0.000 description 4
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 description 4
- 229930003231 vitamin Natural products 0.000 description 4
- 235000013343 vitamin Nutrition 0.000 description 4
- 239000011782 vitamin Substances 0.000 description 4
- 229940088594 vitamin Drugs 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 230000000844 anti-bacterial effect Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 238000010298 pulverizing process Methods 0.000 description 3
- 239000011669 selenium Substances 0.000 description 3
- 229930024421 Adenine Natural products 0.000 description 2
- GFFGJBXGBJISGV-UHFFFAOYSA-N Adenine Chemical compound NC1=NC=NC2=C1N=CN2 GFFGJBXGBJISGV-UHFFFAOYSA-N 0.000 description 2
- 229930091371 Fructose Natural products 0.000 description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 2
- 239000005715 Fructose Substances 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 2
- 229960000643 adenine Drugs 0.000 description 2
- 230000020411 cell activation Effects 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol 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)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000002075 main ingredient Substances 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 229910052711 selenium Inorganic materials 0.000 description 2
- 229960003080 taurine Drugs 0.000 description 2
- 201000001320 Atherosclerosis Diseases 0.000 description 1
- 229920002683 Glycosaminoglycan Polymers 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- ZAIPMKNFIOOWCQ-UEKVPHQBSA-N cephalexin Chemical compound C1([C@@H](N)C(=O)N[C@H]2[C@@H]3N(C2=O)C(=C(CS3)C)C(O)=O)=CC=CC=C1 ZAIPMKNFIOOWCQ-UEKVPHQBSA-N 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000002892 effect on hypertension Effects 0.000 description 1
- 239000010419 fine particle Substances 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000007791 liquid phase Substances 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 150000007523 nucleic acids Chemical class 0.000 description 1
- 102000039446 nucleic acids Human genes 0.000 description 1
- 108020004707 nucleic acids Proteins 0.000 description 1
- -1 onion extract Substances 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
Images
Classifications
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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
- A23L2/38—Other non-alcoholic beverages
-
- 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
- A23L2/04—Extraction of 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
-
- 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
- A23V2250/02—Acid
- A23V2250/032—Citric acid
-
- 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
- A23V2250/20—Natural extracts
- A23V2250/204—Animal extracts
- A23V2250/2042—Marine animal, fish extracts
-
- 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
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
-
- 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
- A23V2250/70—Vitamins
- A23V2250/708—Vitamin C
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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)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
본 발명은 오징어 먹물 함유 음료의 제조 방법에 관한 것으로, 보다 상세하게는 오징어 먹물의 유효성분을 인체에 흡수가 용이한 음료 형태로 제조하되 오렌지 및 양파 추출물을 첨가함으로써 오징어 먹물색을 중화시켜 시각적 거부감을 완화하고 비타민류와 기타 영양성분을 보강할 수 있는 오징어 먹물이 함유된 음료를 제조할 수 있는 오징어 먹물 함유 음료의 제조 방법에 관한 것이다.The present invention relates to a method for producing a squid ink containing beverage, and more particularly, to prepare an active ingredient of the squid ink in a beverage form that can be easily absorbed by the human body, by adding orange and onion extracts to neutralize the color of the squid ink and visual rejection The present invention relates to a method for preparing a squid ink containing beverage, which can prepare a beverage containing squid ink that can alleviate and reinforce vitamins and other nutrients.
최근 천연물질 중에서 항암 등 새로운 약리활성을 갖는 물질을 육상생물뿐만 아니라 해양생물에서 찾아내기 위한 노력이 많이 이루어지고 있다.Recently, a lot of efforts have been made to find new biologically active substances such as anticancers from marine organisms as well as terrestrial organisms.
그 중 오징어 먹물에 항암효과가 있는 것이 보고되고 오징어 먹물 자체에 함유된 아미노산등으로 감질맞과 특징적인 맞이있어 소비자의 건강지향에 어울리는 새로운 소재로 관심을 불러일으키고 있다.Among them, squid ink has been reported to have anti-cancer effect, and it is attracting attention as a new material suitable for consumer's health orientation because it is characterized by the amino acids contained in squid ink itself.
오징어 먹물에 함유되어있는 주요성분인 알렉신, 아데닌(ATP), 타우린, 셀레늄,멜라닌(EUMELANIN)등은 인체의 세포 활성화를 도와주어 함암, 항균등에 효과가 있으며 콜레스테롤 수치를 낮춤과 동시에 간기능 강화 및 혈압의 안정화에도 기여하는 것으로 알려져 있으며, 표 1은 오징어 먹물에 함유되어 있는 주요성분 및 효능을 정리한 것이다.Alexin, Adenine (ATP), Taurine, Selenium, and Melanin (EUMELANIN), which are the main ingredients in squid ink, help the body's cell activation, and it is effective in anti-cancer, antibacterial, etc. And it is known to contribute to the stabilization of blood pressure, Table 1 summarizes the main ingredients and efficacy contained in the squid ink.
항암, 항균 효과Contributes to cell activation such as mucopolysaccharides.
Anticancer, antibacterial effect
시키고 노화방지등에 효과Activates body cell activity as a nucleic acid component
Effect against aging
예방 및 고혈압에 효과Atherosclerosis by inhibiting the increase in cholesterol
Prevention and effect on hypertension
(Eumelanin)Melanin
(Eumelanin)
그러나, 아직까지는 오징어 먹물 자체를 그대로 이용하여 다색두부나 면류 식품 등에 첨가되는 정도로 활용되는 정도에 불과하여 오징어 먹물의 이용이 미미하다.However, the use of the squid ink itself as it is still used to the extent that it is added to the multi-colored tofu or noodles food, so the use of squid ink is insignificant.
특히, 오징어 먹물은 DARK BLACK의 먹물색을 갖기 때문에 시각적 거부감을 주기때문에 식품으로 개발하는데 어려움이 있다.In particular, squid ink has a dark red color of DARK BLACK, so it is difficult to develop into food because it gives a visual rejection.
본 발명은 상기와 같은 점을 인식하여 안출된 것으로 본 발명의 목적은 오징어 먹물의 유효성분을 인체에 흡수가 용이한 음료 형태로 제조하되 오렌지 및 양파 추출물을 첨가함으로써 오징어 먹물색을 중화시켜 시각적 거부감을 완화하고 비타민류와 기타 영양성분을 보강할 수 있는 오징어 먹물이 함유된 음료를 제조할 수 있는 오징어 먹물 함유 음료의 제조 방법을 제공하기 위한 것이다.The present invention was conceived by recognizing the above-mentioned point is an object of the present invention is to prepare the active ingredient of the squid ink in the form of a drink easily absorbed into the human body by adding orange and onion extract to neutralize the color of the squid ink and visual rejection To provide a method for producing a squid ink containing beverage that can prepare a beverage containing squid ink that can alleviate and reinforce vitamins and other nutrients.
상기와 같은 목적을 달성하기 위하여 본 발명에 따른 오징어 먹물 함유 음료의 제조 방법은, 오징어 먹물추출액, 오렌지 추출액 및 양파추출액을 배합하여 혼합 용액을 제조하는 배합단계와, 혼합 용액을 원심분리하여 침전물과 부유물로부터 분리된 액상을 분리하는 원심분리단계와, 비타민 C, 구연산, 향료 첨가물을 첨가하여 혼합하는 혼합단계와, 첨가물이 혼합된 용액을 여과하는 여과단계와, 여과 용액을 가열하여 살균하고 냉각시키는 살균 및 냉각단계를 포함하는 것을 특징으로 한다.In order to achieve the above object, a method for preparing a squid ink containing beverage according to the present invention includes a step of preparing a mixed solution by combining squid ink extract, orange extract and onion extract, and centrifuging the mixed solution to precipitate and A centrifugation step of separating the liquid phase separated from the suspended solids, a mixing step of adding and mixing vitamin C, citric acid and flavoring additives, a filtration step of filtering the mixed solution of the additives, and heating and sterilizing and cooling the filtered solution. It characterized in that it comprises a sterilization and cooling step.
또한, 본 발명에 따른 오징어 먹물 함유 음료의 제조 방법은, 상기 오징어 먹물추출액, 오렌지 추출액 및 양파추출액 각각은, 오징어 먹물, 오렌지 및 양파 각각을 냉동시키는 냉동단계와, 냉동된 재료 각각을 분쇄하는 분쇄단계와, 재료 분쇄물 각각을 일정 크기 이하의 입자로 선별하는 사과단계와, 사과된 재료 각각을 교반하는 교반단계와, 교반된 재료 각각을 실온에서 냉침하는 냉침단계와, 냉침된 재료 각각을 원심분리하여 오징어 먹물추출액, 오렌지추출액 및 양파추출액 각각을 얻는 원심분리단계와, 원심분리된 추출액 각각을 살균시키고 여과하는 제균 및 여과단계를 포함하는 과정을 거처 제조된 것을 특징으로 한다.In addition, the method for producing a squid ink containing beverage according to the present invention, the squid ink extract, orange extract and onion extract each, the freezing step of freezing each of the squid ink, orange and onion, and crushed to crush each frozen material A step of appointing each of the pulverized material into particles of a predetermined size or less, a stirring step of stirring each of the appled materials, a chilling step of cooling each of the agitated materials at room temperature, and each of the chilled materials Centrifugation to obtain each of the squid ink extract, orange extract and onion extract by centrifugation, and sterilization and filtration step of sterilizing and filtering each of the centrifuged extract characterized in that the manufacturing process.
상기와 같은 구성에 의하여 본 발명에 따른 오징어 먹물 함유 음료의 제조 방법은 인체의 건강에 유효한 오징어 먹물의 유효성분을 인체에 흡수가 용이한 혼합음료 형태로 제조하여 쉽게 섭취할 수 있도록 한 장점을 갖는다.The manufacturing method of the squid ink containing beverage according to the present invention by the configuration as described above has the advantage that it can be easily ingested by preparing the active ingredient of the effective squid ink effective for human health in the form of a mixed beverage that is easy to absorb into the human body .
특히, 본 발명에 따른 오징어 먹물 함유 음료의 제조 방법은 오징어 먹물의 시각적 거부감을 완화하고 비타민류와 기타 영양성분을 보강하기 위하여 천연재료인 오렌지와 양파 추출물을 첨가함으로써 먹물색을 중화시키고, 오렌지 추출물에 함유된 비타민 C와 양파 추출물에 함유된 프로스타글라딘, 플라보노이드 성분의 영양소를 첨가할 수 있을 뿐만 아니라 오렌지 추출물 및 양파 추출물에 함유된 천연과당의 첨가로 미감을 향상시킬 수 있는 장점을 갖는다.In particular, the method for producing a squid ink containing beverage according to the present invention neutralizes the color of the ink by adding orange and onion extracts, which are natural ingredients, to alleviate the visual rejection of squid ink and to reinforce vitamins and other nutrients, and orange extract. In addition to the nutrients of vitamin C and prostagladin and flavonoids contained in onion extracts, the addition of natural fructose contained in orange extracts and onion extracts has the advantage of improving the aesthetics.
도 1은 본 발명의 일실시예에 따른 오징어 먹물 함유 음료의 제조 방법을 도시한 흐름도
도 2는 도 1의 오징어 먹물/오렌지/양파 추출물을 추출하는 과정을 도시한 흐름도1 is a flow chart showing a method of manufacturing a squid ink containing beverage according to an embodiment of the present invention
2 is a flowchart illustrating a process of extracting the squid ink / orange / onion extract of FIG.
이하에서는 도면 및 실시예를 참조하여 본 발명에 따른 오징어 먹물 함유 음료의 제조 방법을 보다 상세하게 설명하기로 한다.Hereinafter, a method of preparing a squid ink-containing beverage according to the present invention will be described in detail with reference to the drawings and examples.
도 1은 본 발명의 일실시예에 따른 오징어 먹물 함유 음료의 제조 방법을 도시한 흐름도이고, 도 2는 도 1의 오징어 먹물/오렌지/양파 추출물을 추출하는 과정을 도시한 흐름도이다.
1 is a flowchart illustrating a method of manufacturing a squid ink containing beverage according to an embodiment of the present invention, Figure 2 is a flow chart illustrating a process of extracting the squid ink / orange / onion extract of FIG.
<실시예1 : 오징어 먹물추출액, 오렌지추출액 및 양파추출액 제조><Example 1: Squid ink extract, orange extract and onion extract prepared>
오징어 먹물 음료의 제조에 이용되는 오징어 먹물추출액/오렌지추출액/양파추출액 각각은 다음과 같은 과정(S10,S10',S10")을 거쳐 제조된다.The squid ink extract / orange extract / onion extract used for the manufacture of the squid ink beverage is prepared through the following process (S10, S10 ', S10 ").
(1) 냉동단계(S101,S101',S101")(1) Freezing step (S101, S101 ', S101 ")
재료(오징어 먹물, 오렌지, 양파) 각각을 약 -30℃의 온도로 30분간 급냉시키는 단계이다. 이 냉동단계에서는 재료가 동결되면서 냉동건조로 수분을 일부 제거된다.Each of the ingredients (squid ink, orange, onion) is quenched at a temperature of about -30 ° C for 30 minutes. In this freezing step, the material is frozen and some of the moisture is removed by freeze drying.
(2) 분쇄단계(S102,S102',S102")(2) grinding step (S102, S102 ', S102 ")
냉동된 재료 각각을 분쇄기로 분쇄하는 단계이다.Grinding each frozen material with a grinder.
(3) 사과단계(S103,S103',S103")(3) Apple step (S103, S103 ', S103 ")
재료 분쇄물 각각을 체(Sieve)로 걸러 일정 크기 이하의 입자로 선별하는 단계이다. 이 사과단계에서는 다음 단계의 원활한 진행을 위해 선별된 재료 분쇄물은 그 입자가 48mesh 정도가 적당하다.Each of the material pulverization is filtered through a sieve to screen particles of a predetermined size or less. At this apple stage, the finely ground material is selected to have a particle size of about 48 mesh.
(4) 교반단계(S104,S104',S104")(4) stirring step (S104, S104 ', S104 ")
재료 분쇄물의 입자가 고르게 섞이도록 교반하는 단계이다.Stirring the particles of the material pulverization to mix evenly.
(5) 냉침단계(S105,S105',S105")(5) Cold soaking step (S105, S105 ', S105 ")
교반된 재료 분쇄물을 실온(18±2℃)에서 5~7일(day)간 냉침하는 단계이다. 실온에서 충분히 냉침되는 과정에서 재료 분쇄물은 수분이 녹으면서 침전물이 액체의 하부로 침전이 진행된다.The stirred material mill is chilled at room temperature (18 ± 2 ° C.) for 5-7 days. In the process of being sufficiently cooled at room temperature, the material pulverization dissolves moisture, and the precipitate proceeds to the bottom of the liquid.
(6) 원심분리단계(S106,S106',S106")(6) Centrifugation step (S106, S106 ', S106 ")
냉침된 재료 각각을 원심분리기로 원심분리(1200~1500rpm, 1분~1분30초)하여 오징어 먹물추출액, 오렌지추출액 및 양파추출액 각각을 얻는 단계이다.Centrifuging each of the chilled material with a centrifuge (1200-1500 rpm, 1 minute-1 minute 30 seconds) to obtain each of the squid ink extract, orange extract and onion extract.
(7)제균 및 여과단계(S107,S107',S107")(7) Sterilization and Filtration Steps (S107, S107 ', S107 ")
원심분리된 추출액 각각을 살균시키고 여과하는 단계이다. 살균은 원심분리된 추출액을 복사열로 가열하여 이루어지고, 여과는 여과지로 화선지를 사용하여 원심분리된 추출액을 실온에서 3일(day) 정도 여과하여 이루어진다.
Sterilizing and filtering each centrifuged extract. Sterilization is performed by heating the centrifuged extract with radiant heat, and filtration is performed by filtration of the centrifuged extract using a paper sheet for about 3 days at room temperature.
<실시예2 : 오징어 먹물 혼합음료의 제조>Example 2 Preparation of Squid Ink Mixture
(1) 추출액 제조 단계(S10,S10',S10")(1) Extract Preparation Step (S10, S10 ', S10 ")
상기 실시예1의 과정을 거쳐 재료(오징어 먹물, 오렌지, 양파)로부터 오징어 먹물 추출액, 오렌지추출액 및 양파추출액을 얻는 단계이다.Through the process of Example 1 to obtain a squid ink extract, orange extract and onion extract from the material (squid ink, orange, onion).
(2) 배합단계(S20)(2) compounding step (S20)
상기 오징어 먹물추출액, 오렌지추출액, 양파추출액, 정제수를 배합하여 혼합하여 혼합용액을 얻는 단계이다. 배합비는 오징어 먹물추출액:오렌지추출액:양파추출액:정제수=20:10:10:50(부피비)이며, 이 배합단계에서 액상과당이 소량(혼합용액 전체 대비 약2~3부피% 정도) 첨가된다.The squid ink extract, orange extract, onion extract, and purified water are combined to obtain a mixed solution. The blending ratio is squid ink extract: orange extract: onion extract: purified water = 20:10: 10:50 (volume ratio), and a small amount of liquid fructose (about 2-3 vol% of the total mixed solution) is added in this blending step.
(3) 원심분리단계(S30)(3) centrifugation step (S30)
혼합 용액을 원심분리기로 원심분리(1200~1500rpm, 1분~1분30초)하여 하층의 침전물과 상층의 부유물을 제거하여 그 침전물과 부유물과 분리된 원심분리액을 얻는 단계이다.Centrifugation (1200-1500 rpm, 1 minute-1 minute 30 seconds) of the mixed solution by centrifugation removes the lower precipitate and the upper float, thereby obtaining a centrifuge separated from the precipitate and the float.
(4) 혼합단계(S40)(4) mixing step (S40)
원심분리액에 비타민 C, 구연산, 향료 첨가물 등을 첨가하여 혼합하는 단계이다. 비타민 C는 상기 배합단계에서 배합된 정제수 대비 1/5(비타민C 부피/정제수 부피) 정도 첨가되며, 구연산, 향료 등 기타 첨가물은 소량 첨가된다.Vitamin C, citric acid, flavoring additives, etc. are added to the centrifuge and mixed. Vitamin C is added about 1/5 (vitamin C volume / purified water volume) compared to the purified water formulated in the above mixing step, and other additives such as citric acid and flavoring are added in small amounts.
(5) 여과단계(S50)(5) filtration step (S50)
첨가물이 첨가된 용액에 함유된 미세한 입자를 제거하기 위한 공정이다.It is a process for removing the fine particles contained in the solution to which the additive is added.
(6) 살균 및 냉각단계(S60)(6) sterilization and cooling step (S60)
여과된 용액을 순간의 고열로 가열하여 살균하고 냉각시켜 먹물 함유 음료를 얻는 단계이다.The filtered solution is sterilized by heating to an instant high temperature and cooled to obtain an ink-containing beverage.
(7) 포장단계(S70)(7) Packing step (S70)
제조된 먹물 함유 음료를 용기에 담아 포장하는 단계이다.
Packaging the prepared ink-containing beverage in a container.
상기의 실시예에 따라 제조된 오징어 먹물 함유 음료는 오징어 먹물을 그대로 이용하지 않고, 오징어 먹물로부터 추출된 오징어 먹물추출액을 이용함으로써 오징어 먹물이 갖는 기능성 유효 성분을 그대로 활용하면서 동시에 먹물색에 의한 시각적 거부감을 완화시킬 수 있도록 한 것을 특징으로 한다. 특히, 본 발명은 오징어 먹물추출액에 오렌지 추출액 및 양파추출액을 혼합하여 오징어 먹물의 시각적 거부감을 완화시키는 효과를 더욱 상승시키고 비타민류와 기타 영양성분이 보강된 것을 특징으로 한다.The squid ink-containing beverage prepared according to the above embodiment does not use the squid ink as it is, but by using the squid ink extract extracted from the squid ink, while using the functional active ingredient of the squid ink as it is, visual reluctance caused by the ink color It is characterized in that to alleviate. In particular, the present invention is characterized by further increasing the effect of alleviating the visual rejection of the squid ink by mixing the orange extract and onion extract in the squid ink extract and vitamins and other nutrients are reinforced.
앞에서 설명되고 도면에 도시된 오징어 먹물 함유 음료의 제조 방법은 본 발명을 실시하기 위한 하나의 실시예에 불과하며, 본 발명의 기술적 사상을 한정하는 것으로 해석되어서는 안된다. 본 발명의 보호범위는 이하의 특허청구범위에 기재된 사항에 의해서만 정하여지며, 본 발명의 요지를 벗어남이 없이 개량 및 변경된 실시예는 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자에게 자명한 것인 한 본 발명의 보호범위에 속한다고 할 것이다.The manufacturing method of the squid ink containing beverage described above and shown in the drawings is only one embodiment for carrying out the present invention, and should not be construed as limiting the technical idea of the present invention. The scope of protection of the present invention is defined only by the matters set forth in the claims below, and the embodiments which have been improved and changed without departing from the gist of the present invention will be apparent to those skilled in the art. It will be said to belong to the protection scope of the present invention.
Claims (2)
혼합 용액을 원심분리하여 침전물과 부유물로부터 분리된 액상을 분리하는 원심분리단계와,
비타민 C, 구연산, 향료 첨가물을 첨가하여 혼합하는 혼합단계와,
첨가물이 혼합된 용액을 여과하는 여과단계와,
여과 용액을 살균하고 냉각시키는 살균 및 냉각단계를 포함하는 것을 특징으로 하는 오징어 먹물 함유 음료의 제조 방법.A compounding step of preparing a mixed solution by combining squid ink extract, orange extract and onion extract,
A centrifugation step of separating the mixed solution from the precipitate and the suspended solids by centrifuging the mixed solution;
A mixing step of adding and mixing vitamin C, citric acid, and flavoring additives,
A filtration step of filtering the mixed solution of the additives,
A method for producing a squid ink containing beverage, characterized in that it comprises a sterilization and cooling step of sterilizing and cooling the filtration solution.
상기 오징어 먹물추출액, 오렌지 추출액 및 양파추출액 각각은, 오징어 먹물, 오렌지 및 양파 각각을 냉동시키는 냉동단계와,
냉동된 재료 각각을 분쇄하는 분쇄단계와,
재료 분쇄물 각각을 일정 크기 이하의 입자를 선별하는 사과단계와,
사과된 재료 각각을 교반하는 교반단계와,
교반된 재료 각각을 실온에서 냉침하는 냉침단계와,
냉침된 재료 각각을 원심분리하여 오징어 먹물추출액, 오렌지추출액 및 양파추출액 각각을 얻는 원심분리단계와,
원심분리된 추출액 각각을 살균시키고 여과하는 제균 및 여과단계를 포함하는 과정을 거처 제조된 것을 특징으로 하는 오징어 먹물 함유 음료의 제조 방법. The method of claim 1,
The squid ink extract, orange extract and onion extract, respectively, the freezing step of freezing each of the squid ink, orange and onion,
A grinding step of grinding each frozen material,
An apple step of sorting each of the material pulverized particles below a certain size;
A stirring step of stirring each apple material,
A chilling step of chilling each stirred material at room temperature,
Centrifuging each of the chilled ingredients to obtain squid ink extract, orange extract and onion extract, respectively;
A method for producing a squid ink containing beverage, characterized in that it is manufactured through a process comprising a sterilization and filtration step of sterilizing and filtering each centrifuged extract.
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