KR20130060087A - A functional drink and a functional drink manufacturing method - Google Patents
A functional drink and a functional drink manufacturing method Download PDFInfo
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 19
- 244000269722 Thea sinensis Species 0.000 claims abstract description 43
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- 108090000790 Enzymes Proteins 0.000 claims abstract description 28
- 238000000605 extraction Methods 0.000 claims abstract description 19
- 235000020510 functional beverage Nutrition 0.000 claims abstract description 15
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- 238000000034 method Methods 0.000 claims description 17
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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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/18—Extraction of water soluble tea constituents
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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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
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- 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
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- 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
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- 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
- A23V2250/214—Tea
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- 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
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Abstract
Description
본 발명은 기능성음료 및 이의 제조방법에 관한 것으로, 더욱 상세하게는 식물성분해효소와 단백질분해효소 첨가를 통해 녹차진액과 다슬기진액을 제조하는 방법 및 상기 녹차진액과 다슬기진액을 혼합하여 다슬기 특유의 풍미를 제어한 기능성 음료 및 이의 제조방법에 관한 것이다.The present invention relates to a functional beverage and a method for preparing the same, and more particularly, to a method of preparing green tea essence and threshed essence by adding phytolytic enzyme and protease, and to mixing the green tea essence and threshed essence, the flavor of peculiar snails It relates to a functional beverage and a manufacturing method thereof controlled.
녹차는 일반 다류로서의 기능은 물론 추출 및 분쇄를 통한 건강기능식품 소재로 다양하게 활용되고 있다.Green tea is widely used as a health functional food material through extraction and grinding as well as functions as a general tea.
녹차는 카테킨류, 카페인, 폴리페놀류, 플라보노이드, 비타민류, 기능성 당류 등의 건강기능식품에 활용할 수 있는 유용한 성분들이 다량 함유되어 있지만 이러한 성분의 활용은 아직까지 30% 수준을 밑돌고 있다.Green tea contains a lot of useful ingredients that can be used in health functional foods such as catechins, caffeine, polyphenols, flavonoids, vitamins, and functional sugars, but the utilization of these ingredients is still below 30%.
녹차 성분의 대부분을 차지하고 있는 식이섬유(다당류)는 가류녹차를 제외한 일반적인 가공식품상으로는 섭취하기 어려우며, 섭취시 체내에 흡수되지 않고, 배출되어 영양학적으로 활용도가 낮은 실정이다.Dietary fiber (polysaccharide), which occupies most of the green tea components, is difficult to consume in general processed foods except for green tea, and is not absorbed by the body when ingested, and is discharged and is low in nutritional utilization.
녹차의 식이섬유를 인체내에서 흡수되는 성분으로 전환시킬 수 있는 가공기술을 접목시켜 수율극대화 및 성분강화를 달성할 필요가 있다.It is necessary to achieve yield maximization and ingredient enhancement by incorporating processing technology that can convert green tea fiber into components absorbed in the human body.
다슬기는 다슬기과에 속한 패류로서, 물이 깊고 물살이 센 1~2급수의 깨끗한 하천과 호수 등지 바위틈에 무리 지어 서식한다.Seulgigi is a shellfish belonging to the Sesamegi family, and it lives in a group of rocks in deep rivers and rivers of clean rivers and lakes.
바위나 돌에 붙어 있는 이끼를 먹고 사는 다슬기는 시력보호, 간 기능 회복, 숙취해소 등에 효과가 있으며 철분 함유량이 많아 빈혈에도 도움이 되는 것으로 알려져 있다.It is known that it is effective in protecting eyesight, restoring liver function and relieving hangovers. It is known to help anemia due to its high iron content.
이러한 다슬기를 건가기능식품으로 섭취하기 위해 다양한 요리의 형태로 섭취하고 있으며, 다슬기를 이용한 진액을 섭취하기도 한다.In order to intake the dried food functional foods in the form of a variety of dishes, and also consume the essence using the marshmallow.
최근에는 단백질분해효소를 첨가하여 다슬기 엑기스를 추출하여 만들어지는 다슬기 진액의 제조공정이 개발되었으며, 이는 단백질분해효소가 다슬기의 단백질을 분해하여 기능성 유리아미노산이 풍부한 기능성 음료로 가공되고 있다. 하지만 다슬기 특유의 풍미로 인해 대부분 음용시 거부감을 느끼는 경우가 많기 때문에 이를 효율적으로 제어할 수 있는 기술개발이 필요하다.Recently, the manufacturing process of the snail squeeze extract, which is made by extracting the snails extract by adding protease, has been developed, and the protease is being processed into a functional beverage rich in functional free amino acids by decomposing the proteins of the snails. However, due to the distinctive flavor of Da Seulgi, most people often feel rejected when drinking, so it is necessary to develop a technology that can effectively control it.
따라서, 본 발명의 목적은 상기한 바와 같은 종래 기술의 문제점을 해결하기 위한 것으로, 효소처리를 통하여 녹차와 다슬기의 추출율을 높이고, 녹차진액을 이용하여 다슬기진액 특유의 풍미를 제어하며 영양성분 강화를 유도할 수 있는 녹차다슬기 진액 기능성 음료 및 이의 제조방법을 제공하는 것이다.Therefore, an object of the present invention is to solve the problems of the prior art as described above, to increase the extraction rate of green tea and scallop through the enzyme treatment, to control the flavor of peculiar to the scallop juice by using the green tea essence and enhance the nutritional composition It is to provide an inducible green tea sesame juice functional beverage and a method for preparing the same.
상기한 바와 같은 목적을 달성하기 위한 것으로, 본 발명의 특징에 따르면, 본 발명인 기능성음료는, 녹차의 추출물과 다슬기의 추출물을 포함하여 구성되는 것을 특징으로 한다. In order to achieve the object as described above, according to a feature of the present invention, the functional beverage of the present invention is characterized in that it comprises an extract of green tea and an extract of the marshmallow.
그리고, 본 발명의 다른 실시예인 기능성음료의 제조방법은, 분쇄녹차를 식물성분해효소를 이용하여 추출하는 제 1단계와, 다슬기를 단백질분해효소를 이용하여 추출하는 제 2단계와, 상기 녹차 추출물과 상기 다슬기 추출물을 혼합하여 음료를 만드는 제 3단계와, 를 포함하여 구성되는 것을 특징으로 한다. In addition, another embodiment of the functional beverage manufacturing method of the present invention, the first step of extracting ground green tea using phytolytic enzymes, the second step of extracting multiple groups using protease, the green tea extract and The third step of making a beverage by mixing the marshmallow extract, characterized in that it comprises a.
그리고, 상기 제 1단계는, 녹차원료를 분쇄하는 제 1-1단계와, 분쇄된 녹차 1중량부, 정제수 20중량부, 식물성분해효소 0.05중량부를 혼합하는 제 1-2단계와, 40 내지 60℃에서 30분 내지 90분 동안 효소와 반응시키는 제 1-3단계와, 70 내지 90℃에서 30분 내지 90분 동안 추출하는 제 1-4단계와, 20 내지 30메쉬의 여과망으로 여과하는 제 1-5단계를 포함하여 구성되는 것을 특징으로 한다. And, the first step, the first step to crush the green tea raw materials, the first 1-2 steps of mixing 1 part by weight of crushed green tea, 20 parts by weight of purified water, 0.05 parts by weight of phytolytic enzymes, 40 to 60 The first step to react with the enzyme for 30 minutes to 90 minutes at ℃, the first step to extract for 30 to 90 minutes at 70 to 90 ℃, the first to filter through 20-30 mesh filter Characterized by comprising a -5 step.
상기 제 2단계는, 다슬기를 분쇄하는 제 2-1단계와, 분쇄다슬기 1중량부, 정제수 2중량부, 식물성분해효소 0.05중량부를 혼합하는 제 1-2단계와, 40 내지 60℃에서 30분 내지 90분 동안 효소와 반응시키는 제 1-3단계와, 90 내지 100℃에서 30분 내지 90분 동안 추출하는 제 1-4단계와, 20 내지 30메쉬의 여과망으로 여과하는 제 1-5단계를 포함하여 구성되는 것을 특징으로 한다. The second step, the second step to crush the chopped flakes, the first 1-2 steps to mix 1 part by weight of crushed flakes, 2 parts by weight of purified water, 0.05 parts by weight of phytolytic enzymes, and 30 minutes at 40 to 60 ℃ Steps 1-3 to react with the enzyme for 90 to 90 minutes, steps 1-4 to extract for 30 to 90 minutes at 90 to 100 ℃, and steps 1-5 to filter through a 20 to 30 mesh filter network Characterized in that it comprises a.
상기 제 3단계에서, 상기 녹차추출물을 1중량부에 상기 다슬기추출액을 3 내지 5중량부를 혼합하는 것을 특징으로 한다. In the third step, 1 to 5 parts by weight of the green tea extract is characterized in that for mixing 3 to 5 parts by weight of the snail extract.
본 발명에 의한 효소를 이용한 녹차다슬기 진액을 제공함으로써 기호성이 우수하고, 영양성분이 풍부한 기능성 음료가 제공된다.By providing green tea snail juice using the enzyme according to the present invention, a functional beverage excellent in palatability and rich in nutrients is provided.
본 발명의 일실시예에 따르면, 식물성분해효소와 단백질분해효소를 사용하여 녹차와 다슬기 원료에 대한 수율을 높이고, 두 진액의 융합을 통하여 소비자가 꺼려하는 기존 진액의 비린내를 제어하여 저렴하고 기호성이 높은 기능성 음료가 제공될 수 있다.According to one embodiment of the present invention, using phytolytic enzymes and proteolytic enzymes to increase the yield for the green tea and marshmallow raw materials, and by controlling the fishy smell of the existing essence that consumers are reluctant through the fusion of the two essences inexpensive and palatability High functional beverages can be provided.
도 1은 본 발명에 의한 효소처리 녹차 진액을 제조하는 순서도.
도 2는 본 발명에 의한 효소처리 다슬기 진액을 제조하는 순서도.1 is a flow chart for preparing the enzyme-treated green tea juice according to the present invention.
Figure 2 is a flow chart for preparing enzyme-treated multi-seeded essence according to the present invention.
이하, 본 발명에 의한 기능성 음료의 제조방법의 바람직한 실시예가 첨부된 도면을 참고하여 상세하게 설명한다.Hereinafter, with reference to the accompanying drawings a preferred embodiment of the method for producing a functional beverage according to the present invention will be described in detail.
본 발명의 특징에 따르면, 본 발명인 기능성 음료의 제조방법은, 분쇄녹차를 식물성분해효소를 이용하여 추출하는 제 1단계와, 단백질분해효소를 이용하여 추출하는 제 2단계와, 상기 녹차추출물과 다슬기추출물을 혼합하여 음료를 만드는 3단계를 포함하여 구성될 수 있다.According to a feature of the present invention, the method of producing a functional beverage of the present invention, the first step of extracting the crushed green tea using phytolytic enzymes, the second step of extracting using proteolytic enzymes, and the green tea extract and tea It can be configured to include three steps of mixing the extract to make a beverage.
도 1은 본 발명의 실시예에 따른 녹차 진액 제조방법에 대한 흐름도이다. 도 1을 참고하면 본 발명인 기능성 음료의 제조방법 중 제 1단계인 녹차 진액 제조방법은 하기 1~5공정을 거칠 수 있다.
1 is a flow chart for the green tea juice manufacturing method according to an embodiment of the present invention. Referring to FIG. 1, the first step of the method for preparing green tea essence in the method for preparing a functional beverage of the present invention may be subjected to the following steps 1 to 5.
제1공정 : 녹차 원료 분쇄Step 1: Grind Green Tea Ingredients
제2공정 : 분쇄녹차 1중량부에 정제수 20중량부, 식물성 분해효소 0.05중량부 혼합Second step: 20 parts by weight of purified water and 0.05 parts by weight of vegetable degrading enzyme are mixed with 1 part of ground green tea
제3공정 : 50℃에서 1시간동안 효소반응3rd step: enzyme reaction at 50 ℃ for 1 hour
제4공정 : 80℃에서 1시간동안 추출4th process: Extraction at 80 ℃ for 1 hour
제5공정 : 25 mesh 채눈의 여과망으로 여과
5th process: Filtration by the filter network of 25 mesh channels
제1공정의 녹차의 분쇄시 입도는 5~10 mesh 사이즈를 유지하는게 본 발명의 제조공정을 효율적으로 적용시킬 수 있다. When the green tea of the first process is crushed to maintain a particle size of 5 ~ 10 mesh can be efficiently applied to the manufacturing process of the present invention.
상기 분쇄녹차 1중량부에 대해 정제수 20중량부를 혼합하고, 식물성분해효소 0.05중량부를 혼합하여 효소반응을 진행할 수 있다. 상기 정제수와 상기 식물성분해효소의 양이 상술한 양보다 많으면 묽어지고, 비용이 증대되고, 상술한 양보다 적으면 효소반응이 발생하지 않는 문제점이 생긴다. 20 parts by weight of purified water may be mixed with 1 part by weight of the crushed green tea, and 0.05 parts by weight of phytolytic enzyme may be mixed to proceed with the enzyme reaction. If the amount of the purified water and the phytolytic enzyme is greater than the above-mentioned amount, the thinning, the cost is increased, if less than the above-mentioned amount, there is a problem that the enzyme reaction does not occur.
제3공정에서 상기 분쇄된 녹차는 40 내지 60℃의 온도에서 본 발명의 제조공정에 투입되는 식물성분해효소와의 반응이 최적으로 이루어지며, 보다 바람직하게는 50℃의 온도에서 식물성분해효소의 반응이 최적으로 이루어진다. In the third step, the pulverized green tea is optimally reacted with phytolytic enzymes introduced into the manufacturing process of the present invention at a temperature of 40 to 60 ° C, and more preferably, at a temperature of 50 ° C. This is done optimally.
그리고, 상기 분쇄된 녹차와 상기 식물성분해효소와의 반응시간이 30분보다 부족하면 기대하는 녹차 식이섬유의 분해가 원활히 진행되지 않고, 90분을 초과할 경우 큰 성분변화의 차이를 확인할 수 없기 때문에 반응시간은 30분 내지 90분으로 한다. 보다 바람직하게는 상기 반응시간은 60분이 될 수 있다. In addition, if the reaction time between the pulverized green tea and the phytolytic enzyme is less than 30 minutes, the expected green tea fiber does not proceed smoothly, and if it exceeds 90 minutes, a large difference in component change cannot be confirmed. The reaction time is 30 minutes to 90 minutes. More preferably, the reaction time may be 60 minutes.
제4공정의 추출온도는 90℃이상에서 녹차를 추출시 갈변반응이 강하게 일어나는 단점이 발생하고, 70℃이하에서는 추출수율이 낮아서 제조공정의 효율성이 낮아지는 단점이 있다. 따라서 제 4공정의 추출온도는 70 내지 90℃로 하며, 보다 바람직하게는 80℃로 할 수 있다. The extraction temperature of the fourth process has a disadvantage in that the browning reaction occurs strongly when the green tea is extracted at 90 ℃ or more, and the extraction yield is low at 70 ℃ or less has the disadvantage of lowering the efficiency of the manufacturing process. Therefore, the extraction temperature of the 4th process may be 70-90 degreeC, More preferably, it may be 80 degreeC.
그리고, 상기 추출시간이 30분보다 부족하면 추출이 원활히 진행되지 않고, 90분을 초과할 경우 추출액이 더 증가되지 않아 반응시간은 30분 내지 90분으로 한다. 보다 바람직하게는 상기 반응시간은 60분이 될 수 있다. When the extraction time is less than 30 minutes, the extraction does not proceed smoothly, and when the extraction time exceeds 90 minutes, the extraction liquid is not increased further, and the reaction time is 30 minutes to 90 minutes. More preferably, the reaction time may be 60 minutes.
그리고, 여과시 여과망은 20 내지 30mesh로 구성될 수 있으며, 25mesh로 구성되는 것이 바람직하다. And, when filtering, the filtering network may be composed of 20 to 30 mesh, preferably consisting of 25 mesh.
도 2는 본 발명의 실시예에 따른 다슬기 진액 제조방법에 대한 흐름도이다. 도 2를 참고하면 본 발명인 기능성 음료의 제조방법 중 제 2단계인 다슬기 진액 제조방법은 하기 1~5공정을 거칠 수 있다.
Figure 2 is a flow diagram for a method of manufacturing multi-seed sulcus according to an embodiment of the present invention. Referring to Figure 2, the second step of the method for producing a functional beverage of the present invention, the method of manufacturing a multi-seeded essence may go through the following steps 1-5.
제1공정 : 다슬기 분쇄1st step: crushing
제2공정 : 분쇄다슬기 1중량부에 정제수 2중량부, 식물성 분해효소 0.05중량부 혼합Second step: 2 parts by weight of purified water and 0.05 parts by weight of plant degrading enzyme
제3공정 : 50℃에서 1시간동안 효소반응3rd step: enzyme reaction at 50 ℃ for 1 hour
제4공정 : 90~100℃에서 1시간동안 추출4th process: Extraction for 1 hour at 90 ~ 100 ℃
제5공정 : 25 mesh 채눈의 여과망으로 여과
5th process: Filtration by the filter network of 25 mesh channels
제1공정의 다슬기 파쇄는 단백질 분해효소의 투입이 원활하게 하기 위한 공정으로 롤러분쇄기를 이용하여 1~2회 분쇄를 실시한다. Multi-mill shredding of the first step is a step for smoothing the introduction of proteolytic enzymes, which is performed once or twice using a roller mill.
상기 다슬기분쇄 1중량부에 대해 정제수 2중량부를 혼합하고, 식물성분해효소 0.05중량부를 혼합하여 효소반응을 진행할 수 있다. 상기 정제수와 상기 식물성분해효소의 양이 상술한 양보다 많으면 묽어지고, 비용이 증대되고, 상술한 양보다 적으면 효소반응이 발생하지 않는 문제점이 생긴다. 2 parts by weight of purified water may be mixed with 1 part by weight of the pulverulent pulverulent mill, and 0.05 parts by weight of phytolytic enzymes may be mixed to proceed with the enzyme reaction. If the amount of the purified water and the phytolytic enzyme is greater than the above-mentioned amount, the thinning, the cost is increased, if less than the above-mentioned amount, there is a problem that the enzyme reaction does not occur.
제3공정에서 상기 파쇄된 다슬기는 40 내지 60℃의 온도에서 본 발명의 제조공정에서 투입되는 단백질 분해효소와의 반응이 최적으로 이루어지며, 보다 바람직하게는 50℃의 온도에서 단백질 분해효소의 반응이 최적으로 이루어진다. In the third step, the crushed poly group is optimally reacted with the protease introduced in the manufacturing process of the present invention at a temperature of 40 to 60 ° C., more preferably, the reaction of the protease at a temperature of 50 ° C. This is done optimally.
그리고, 상기 파쇄된 다슬기와 상기 단백질 분해효소와의 반응시간이 30분보다 부족하면 기대하는 다슬기의 분해가 원활히 진행되지 않고, 90분을 초과하는 경우, 큰 성분변화의 차이를 확인할 수 없기 때문에 반응시간은 30분 내지 90분으로 한다. 보다 바람직하게는 60분이 될 수 있다. In addition, when the reaction time between the crushed polysaccharides and the proteolytic enzyme is less than 30 minutes, the expected degradation of the polysaccharides does not proceed smoothly, and when it exceeds 90 minutes, a large component change difference cannot be confirmed. The time is 30 to 90 minutes. More preferably, it may be 60 minutes.
제 4공정의 추출온도는 100℃ 이상의 온도에서는 진액의 색이 갈변되고, 이는 진액제품의 품질저하를 야기할 수 있고, 90℃이하에서는 단백질분해효소의 불활성화가 일어나지 않을 경우가 있기 때문에 상기와 같이 온도범위를 설정하였다.The extraction temperature of the fourth process is brownish color of the essence at the temperature of 100 ℃ or more, which may cause the deterioration of the quality of the essence products, and the inactivation of proteolytic enzymes may not occur below 90 ℃ Temperature range was set as follows.
그리고, 상기 추출시간은 90분을 초과하는 경우, 추출액의 증가를 확인할 수 없고, 30분 이전에는 추출이 전혀 이루어지지 않아 추출시간은 30분 내지 90분으로 한다. 보다 바람직하게는 60분이 될 수 있다. In addition, when the extraction time exceeds 90 minutes, the increase of the extraction liquid can not be confirmed, and no extraction is performed before 30 minutes, so the extraction time is 30 minutes to 90 minutes. More preferably, it may be 60 minutes.
도1과 도2에서 제조된 녹차추출액과 다슬기추출액은 녹차추출액 1중량부에 대해 다슬기추출액을 3 내지 5중량부로 혼합하였을 때, 다슬기진액이 풍미를 유지하며 특유의 비린내를 제어할 수 있고, 본 발명의 제조공정을 통해 만들어진 녹차다슬기 기능성 음료는 생산원가 절감 및 기호성이 증진되기 때문에 소비자의 욕구를 만족시켜줄수 있다. 보다 바람직하게는 상기 녹차추출액과 상기 다슬기추출액을 1중량부:4중량부로 혼합할 수 있다. The green tea extract prepared in FIGS. 1 and 2 and the multiple sesame extract are mixed with 3 to 5 parts by weight of the multiple sesame extract with respect to 1 part by weight of green tea extract, the sesame extract maintains the flavor and can control the unique fishy smell, Green tea multi functional drink made through the manufacturing process of the invention can satisfy the needs of consumers because the production cost reduction and palatability is enhanced. More preferably, the green tea extract and the multiple extract may be mixed in an amount of 1 part by weight: 4 parts by weight.
본 발명의 권리는 위에서 설명된 실시예에 한정되지 않고 청구범위에 기재된 바에 의해 정의되며, 본 발명의 분야에서 통상의 지식을 가진 자가 청구범위에 기재된 권리범위 내에서 다양한 변형과 개작을 할 수 있다는 것은 자명하다.
It is to be understood that the invention is not limited to the disclosed embodiment, but is capable of many modifications and variations within the scope of the appended claims. It is self-evident.
Claims (5)
다슬기를 단백질분해효소를 이용하여 추출하는 제 2단계; 그리고,
상기 녹차 추출물과 상기 다슬기 추출물을 혼합하여 음료를 만드는 제 3단계;를 포함하여 구성되는 기능성 음료 제조방법.Extracting ground green tea using a phytolytic enzyme;
A second step of extracting multiple groups using protease; And,
And a third step of making a beverage by mixing the green tea extract and the marshmallow extract.
상기 제 1단계는,
녹차원료를 분쇄하는 제 1-1단계;
분쇄된 녹차 1중량부, 정제수 20중량부, 식물성분해효소 0.05중량부를 혼합하는 제 1-2단계;
40 내지 60℃에서 30분 내지 90분 동안 효소와 반응시키는 제 1-3단계;
70 내지 90℃에서 30분 내지 90분 동안 추출하는 제 1-4단계; 그리고,
20 내지 30메쉬의 여과망으로 여과하는 제 1-5단계;를 포함하여 구성되는 기능성 음료 제조방법.The method of claim 2,
In the first step,
Step 1-1 of grinding the green tea raw material;
1 to 1 part by weight of ground green tea, 20 parts by weight of purified water, and 0.05 parts by weight of phytolytic enzymes;
A first step 1-3 reacting with the enzyme at 40 to 60 ° C. for 30 to 90 minutes;
1-4 steps of extraction for 30 to 90 minutes at 70 to 90 ℃; And,
A functional beverage manufacturing method comprising a; 1-5 step of filtration with a 20 to 30 mesh filter network.
상기 제 2단계는,
다슬기를 분쇄하는 제 2-1단계;
분쇄다슬기 1중량부, 정제수 2중량부, 식물성분해효소 0.05중량부를 혼합하는 제 1-2단계;
40 내지 60℃에서 30분 내지 90분 동안 효소와 반응시키는 제 1-3단계;
90 내지 100℃에서 30분 내지 90분 동안 추출하는 제 1-4단계; 그리고,
20 내지 30메쉬의 여과망으로 여과하는 제 1-5단계;를 포함하여 구성되는 기능성음료 제조방법.The method of claim 2,
The second step comprises:
Step 2-1 to crush the chopped group;
1 to 2 parts by weight of crushed crushed water, 2 parts by weight of purified water, and 1 to 2 parts by mixing 0.05 parts by weight of phytolytic enzymes;
A first step 1-3 reacting with the enzyme at 40 to 60 ° C. for 30 to 90 minutes;
First to fourth extraction for 30 to 90 minutes at 90 to 100 ℃; And,
A functional beverage manufacturing method comprising a; 1-5 step of filtration with a 20 to 30 mesh filter network.
상기 제 3단계에서,
상기 녹차추출물을 1중량부에 상기 다슬기추출액을 3 내지 5중량부를 혼합하는 것을 특징으로 하는 기능성 음료 제조방법.The method of claim 2,
In the third step,
Functional tea production method, characterized in that for mixing the tea extract 3 to 5 parts by weight of the tea extract extract to 1 part by weight.
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| AU572586B2 (en) * | 1983-12-14 | 1988-05-12 | Ralston Purina Company | Hydrolyzed vegetable protein |
| KR20030038602A (en) * | 2003-04-18 | 2003-05-16 | 임승환 | Manufacturing process of health beverage using melanian snail |
| KR100602340B1 (en) | 2004-06-15 | 2006-07-14 | 주식회사오뚜기 | Method of manufacturing extract of shellfish |
| KR100517483B1 (en) * | 2005-06-27 | 2005-09-29 | (주)엔돌핀에프앤비 | Method for preparing a composition containing extracts of corn silk and melanian snail |
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2011
- 2011-11-29 KR KR1020110126384A patent/KR101355557B1/en active IP Right Grant
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20200065769A (en) * | 2018-11-30 | 2020-06-09 | (주)정옥 | Manufacturing extract powder method of melanian snail and green tea for sarcopenia improvement and melanian snail extract powder for sarcopenia improvement thereof |
| KR20200065522A (en) * | 2018-11-30 | 2020-06-09 | 재단법인 하동녹차연구소 | Manufacturing extract method of melanian snail and green tea and melanian snail extract thereof |
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| KR101355557B1 (en) | 2014-01-27 |
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