KR20140072595A - A natural seasoning containing an extract of ramie leaves and the preparation method thereof - Google Patents
A natural seasoning containing an extract of ramie leaves and the preparation method thereof Download PDFInfo
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- KR20140072595A KR20140072595A KR1020120140284A KR20120140284A KR20140072595A KR 20140072595 A KR20140072595 A KR 20140072595A KR 1020120140284 A KR1020120140284 A KR 1020120140284A KR 20120140284 A KR20120140284 A KR 20120140284A KR 20140072595 A KR20140072595 A KR 20140072595A
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- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 114
- 239000000284 extract Substances 0.000 title claims abstract description 70
- 240000008564 Boehmeria nivea Species 0.000 title abstract description 40
- 238000002360 preparation method Methods 0.000 title description 21
- 239000000843 powder Substances 0.000 claims abstract description 184
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 48
- 241001454694 Clupeiformes Species 0.000 claims abstract description 19
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- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 17
- 238000000034 method Methods 0.000 claims abstract description 17
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 16
- 229940029982 garlic powder Drugs 0.000 claims abstract description 16
- 235000008397 ginger Nutrition 0.000 claims abstract description 16
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- 239000006002 Pepper Substances 0.000 claims abstract description 15
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- 229920001542 oligosaccharide Polymers 0.000 claims abstract description 14
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- 244000068988 Glycine max Species 0.000 claims description 16
- 240000002791 Brassica napus Species 0.000 claims description 8
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- 238000010438 heat treatment Methods 0.000 claims description 5
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- 244000291564 Allium cepa Species 0.000 claims 1
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- 244000088415 Raphanus sativus Species 0.000 abstract description 2
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 abstract description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract description 2
- 235000015067 sauces Nutrition 0.000 abstract description 2
- 240000004160 Capsicum annuum Species 0.000 abstract 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 abstract 1
- 235000007862 Capsicum baccatum Nutrition 0.000 abstract 1
- 239000001728 capsicum frutescens Substances 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 description 32
- 230000001953 sensory effect Effects 0.000 description 16
- 241000234314 Zingiber Species 0.000 description 14
- 229940099112 cornstarch Drugs 0.000 description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 12
- 230000000052 comparative effect Effects 0.000 description 11
- 241000208422 Rhododendron Species 0.000 description 9
- 238000000605 extraction Methods 0.000 description 9
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- 235000013824 polyphenols Nutrition 0.000 description 9
- 238000011156 evaluation Methods 0.000 description 8
- 238000002156 mixing Methods 0.000 description 8
- 235000013305 food Nutrition 0.000 description 7
- 235000021109 kimchi Nutrition 0.000 description 6
- 238000012360 testing method Methods 0.000 description 6
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- 239000004278 EU approved seasoning Substances 0.000 description 4
- 230000001766 physiological effect Effects 0.000 description 4
- 235000013614 black pepper Nutrition 0.000 description 3
- 235000009569 green tea Nutrition 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 239000002904 solvent Substances 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 240000004371 Panax ginseng Species 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 230000003276 anti-hypertensive effect Effects 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
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- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 229930002875 chlorophyll Natural products 0.000 description 2
- 235000019804 chlorophyll Nutrition 0.000 description 2
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 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
- 238000001035 drying Methods 0.000 description 2
- 239000000706 filtrate Substances 0.000 description 2
- 235000008434 ginseng Nutrition 0.000 description 2
- 238000007602 hot air drying Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 235000019629 palatability Nutrition 0.000 description 2
- 239000003531 protein hydrolysate Substances 0.000 description 2
- 238000010298 pulverizing process Methods 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 235000013616 tea Nutrition 0.000 description 2
- 238000005406 washing Methods 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 241000383638 Allium nigrum Species 0.000 description 1
- 240000002234 Allium sativum Species 0.000 description 1
- 241000512259 Ascophyllum nodosum Species 0.000 description 1
- 241001474374 Blennius Species 0.000 description 1
- 235000011293 Brassica napus Nutrition 0.000 description 1
- 244000020518 Carthamus tinctorius Species 0.000 description 1
- 235000003255 Carthamus tinctorius Nutrition 0.000 description 1
- 241000238366 Cephalopoda Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000221785 Erysiphales Species 0.000 description 1
- 235000010254 Jasminum officinale Nutrition 0.000 description 1
- 240000005385 Jasminum sambac Species 0.000 description 1
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 1
- 240000000599 Lentinula edodes Species 0.000 description 1
- 235000001715 Lentinula edodes Nutrition 0.000 description 1
- 240000006240 Linum usitatissimum Species 0.000 description 1
- 235000004431 Linum usitatissimum Nutrition 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 235000002789 Panax ginseng Nutrition 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 240000001462 Pleurotus ostreatus Species 0.000 description 1
- 235000001603 Pleurotus ostreatus Nutrition 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 244000018633 Prunus armeniaca Species 0.000 description 1
- 235000009827 Prunus armeniaca Nutrition 0.000 description 1
- 241000700159 Rattus Species 0.000 description 1
- 241001165494 Rhodiola Species 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 240000008866 Ziziphus nummularia Species 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 230000003579 anti-obesity Effects 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 229940041514 candida albicans extract Drugs 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 235000021403 cultural food Nutrition 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000002481 ethanol extraction Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000019688 fish Nutrition 0.000 description 1
- 235000004426 flaxseed Nutrition 0.000 description 1
- 229940107657 flaxseed extract Drugs 0.000 description 1
- 235000020704 flaxseed extract Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 229960003692 gamma aminobutyric acid Drugs 0.000 description 1
- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 229930195712 glutamate Natural products 0.000 description 1
- 230000037356 lipid metabolism Effects 0.000 description 1
- 239000008176 lyophilized powder Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 235000021018 plums Nutrition 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 235000012015 potatoes Nutrition 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 229940059463 sesame seed extract Drugs 0.000 description 1
- 235000015170 shellfish Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 239000012138 yeast extract Substances 0.000 description 1
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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
- A23L3/44—Freeze-drying
-
- 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
-
- 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
-
- 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
- A23V2300/24—Heat, thermal treatment
Abstract
Description
본 발명은 식품기술분야 중 조미료에 관한 것으로, 보다 상세하게는 모시잎 추출물을 함유하는 천연조미료 및 그의 제조방법에 관한 것이다.The present invention relates to a seasoning in the field of food technology, and more particularly to a natural seasoning containing a rhododendron leaf extract and a method for producing the same.
모시잎에는 다양한 영양소들이 들어있는데 모시잎을 건조하여 그 영양성분을 확인한 결과(박미란 외 4인, 한국식품저장유통학회지 17(6): 853-860, 2010)를 보면, 수용성 식이섬유가 19.34 g/100 g 들어 있었고, 항산화 비타민 A, E 및 C의 함량은 각각 0.0194 mg％, 0.0184 mg％ 및 0.1833 mg％로 나타났다. 무기질로는 칼슘 함량이 3,135.20 mg％로 가장 많았으며, 두 번째로는 칼륨이 1,434.60 mg％ 함유되어 있어 모시잎은 식품 재료로서 항산화 비타민과 칼슘의 좋은 공급원이 될 수 있다. 모시잎의 생리활성으로는 항산화 효과 및 암세포주에 대한 세포 독성이 보고(김인숙 외 3인, 동아시아식생활학회지 19(3): 384-394, 2009)된 바 있고, 모시잎이 고지방-고콜레스테롤 식이 흰쥐의 지질대사 개선 및 항비만에 효과가 있다고 동물실험(이재준 외 3인, 한국식품과학회지 43(1): 83-90, 2011)을 통해 알려진 바 있다.The results showed that the nutrients contained in the leaves of mossy leaves were dried and the nutrients of the mossy leaves were examined. The results showed that the soluble dietary fiber was 19.34 g / 100 g, and contents of antioxidant vitamins A, E and C were 0.0194 mg%, 0.0184 mg% and 0.1833 mg%, respectively. As the inorganic matter, calcium content was the highest at 3,135.20 mg%, and the second was 1,434.60 mg% potassium, so that it can be a good source of antioxidant vitamins and calcium as a food ingredient. (3): 384-394, 2009). In addition, it has been reported that the leaves of the leaves are high-fat-high cholesterol diet Animal experiments (Lee Jae-joon et al., 3, Korean Food Science Society 43 (1): 83-90, 2011) have been reported to be effective in improving lipid metabolism and anti-obesity in rats.
따라서 모시잎의 우수한 영양성분과 생리활성을 활용하고자 모시잎이 첨가된 다양한 식품이 제조된 바 있다. 모시잎이 첨가된 쿠키(백재은 외 5인, 한국식품영양학회지 23(4): 446-452, 2010), 모시잎 함유 기능성 도토리묵 및 그 제조방법(대한민국 특허출원번호 10-2010-0121796), 모시잎을 이용한 굴비 및 그 제조방법(대한민국 특허출원번호 10-2010-0077806), 모시잎 함유 기능성 두부 및 그 제조방법(대한민국 특허출원번호 10-2010-0111257), 모시잎을 포함하는 냉면조성물 및 그의 제조방법(대한민국 특허출원번호 10-2008-0000239), 모시잎을 포함하는 국수조성물 및 그의 제조방법(대한민국 특허출원번호 10-2008-0000239), 어육과 모시잎을 이용한 향기나는 송편의 가공 방법(대한민국 특허출원번호 10-2005-0056066), 모시를 이용한 조미 맛김 및 그 제조방법(대한민국 특허출원번호 10-2011-0030578), 모시를 이용한 막걸리 제조방법 및 그에 의한 모시 막걸리(대한민국 특허출원번호 10-2010-0048897), 모시풀잎과 쌀, 찰보리쌀을 이용하여 제조된 생면의 제조방법(대한민국 특허출원번호 10-2001-0078692), 함초를 포함하는 모시잎 떡 조성물 및 그의 제조방법(대한민국 특허출원번호 10-2007-0096307), 모시가 함유된 된장 제조방법(대한민국 특허출원번호 10-2008-0074672), 모시풀잎 부각 조성물과 그 제조방법(대한민국 특허출원번호 10-2007-0116394) 등 다양한 모시잎 함유 식품이 알려져 있으나, 아직까지 모시잎을 활용한 천연조미료의 제조에 대해서는 보고된 바 없다.Therefore, a variety of foods containing ramie leaves have been produced to utilize the superior nutritional and physiological activities of ramie leaves. (Korean Food Science and Nutrition Society 23 (4): 446-452, 2010), functionalized acridum mushroom-containing acridum muk and its preparation method (Korean Patent Application No. 10-2010-0121796), Ramie (Korean Patent Application No. 10-2010-0077806), a functionalized tofu containing ramie leaves and a process for producing the same, a Korean Patent Application No. 10-2010-0111257, (Korean Patent Application No. 10-2008-0000239), a noodle composition comprising ramie leaves and a method for producing the same (Korean Patent Application No. 10-2008-0000239), a method of processing fragrant rice paddies using fish meat and ramie leaves Korean Patent Application No. 10-2005-0056066), a seasoning using a ramie and a method for producing the same (Korean Patent Application No. 10-2011-0030578), a method for producing makgeolli using ramie, and a ramie makgeolli (Korean Patent Application No. 10- 2010-0048897 (Korean Patent Application No. 10-2001-0078692), a green leaf tea cake composition containing green tea and a method for producing the green tea leaf composition (Korean Patent Application No. 10-2007 (Korean Patent Application No. 10-2008-0074672), and a method for producing the herbaceous herb leaf composition and its production method (Korean Patent Application No. 10-2007-0116394). However, the preparation of natural seasoning using ramie leaves has not been reported yet.
최근까지 개발된 천연조미료로는, 김치분말 및 천연원료가 혼합된 김치맛 천연조미료 제조방법 및 이에 의해 제조된 김치분말 및 천연원료가 혼합된 김치맛 천연조미료(대한민국 특허출원번호 10-2011-0006215), 장류 발효를 활용한 감칠맛이 증강된 효소분해형 천연조미료의 제조 방법 및 그에 따라 제조된 천연조미료(대한민국 특허출원번호 10-2009-0089335), 사철나무 종자 추출물을 포함하는 천연조미료 및 이의 제조방법(대한민국 특허출원번호 10-2002-0044661), 함초와 동충하초를 함유한 천연조미료 및 그 제조방법(대한민국 특허출원번호 10-2006-0118002), 김치제조용 천연조미료, 이의 제조방법 및 김치(대한민국 특허출원번호 10-2007-0136450), 풍미가 개선된 진주조개육 엑기스를 이용한 천연조미료의 제조방법(대한민국 특허출원번호 10-2007-0007221), 매생이를 이용한 천연조미료 및 그 제조방법(대한민국 특허출원번호 10-2007-0037689), 멸치 가수분해물을 포함하는 큐브형 천연조미료 및 그 제조방법(대한민국 특허출원번호 10-2007-0021675), 느타리 버섯 천연조미료(대한민국 특허출원번호 10-2007-0051604), 새송이 버섯 천연조미료(대한민국 특허출원번호 10-2007-0051605), 우렁쉥이 육즙을 이용한 천연조미료 및 이의 제조방법(대한민국 특허출원번호 10-2010-0126677), 액상형 버섯 천연조미료 및 그 제조방법(대한민국 특허출원번호 10-2010-0125977), 미세조류 단백질 가수분해물을 포함하는 천연조미료 및 이의 제조방법(대한민국 특허출원번호 10-2011-0048092), 대두 가수분해물을 함유한 항고혈압 기능성 무침용 천연조미료 및 그의 제조방법(대한민국 특허출원번호 10-2010-0071322), 황태 가수분해물을 함유하는 항고혈압 천연조미료 및 그의 제조방법(대한민국 특허출원번호 10-2010-0078464), 식물성 소재를 원료로 한 천연조미료 제조방법(대한민국 특허출원번호 10-2010-0063581), 표고버섯이 함유된 천연조미료의 제조방법(대한민국 특허출원번호 10-2010-0066111), 꽃게추출물을 함유하는 찌개용 항고혈압 천연조미료 및 그의 제조방법(10-2009-0088496), 대파 및 구기자 분말을 포함하는 천연 조미료, 이의 제조방법 및 상기 천연 조미료가 사용된 김치(대한민국 특허출원번호 10-2003-0086421), 까나리 액젓를 포함하는 천연 조미료의 제조방법 및 그 제조방법에 의해 제조된 천연 조미료(대한민국 특허출원번호 10-2007-0105794), 콩나물로부터 콩나물 엑기스 및 이를 주원료로 하는 천연조미액제조방법 및 이로부터 제조된 콩나물 천연 조미료(대한민국 특허출원번호 10-1996-0030629), 음식의 풍미를 향상시키는 천연 향신 채소 추출물 및 이를 함유한 천연 액상 조미료 조성물(대한민국 특허출원번호 10-2005-0035351), 다시마 녹미채 등을 이용한 티백형 천연울궈냄(다시) 조미료 제조법(대한민국 특허출원번호 10-1992-0012191), 심층수를 이용한 해산물 천연액상조미료 제조방법(대한민국 특허출원번호 10-2002-0028186), 재첩과 효모엑기스를 주재료로 하는 천연 조미료 및 그 제조방법(대한민국 특허출원 번호 10-2003-0095910), 청국장이 함유된 천연 조미료(대한민국 특허출원번호 10-2003-0054532), 금강송을 이용한 천연 조미료 및 제조 방법(대한민국 특허출원번호 10-2006-0071259), 매실을 함유한 천연 조미료용 저염 멸치분말의 제조방법(대한민국 특허출원번호 10-2006-0041092), 우렁쉥이를 주원료로 한 천연 조미료 및 그 제조방법(대한민국 특허출원번호 10-2007-0104802), 무취 발효 마늘, 그 제조방법 및 이를 이용한 천연 조미료(대한민국 특허출원번호 10-2006-0124496), 천연 쇠고기 조미료(대한민국 특허출원번호 10-2011-0032361), 효모에 의한 다시마 추출액의 기능성 천연 발효조미료 및 이의 제조방법(대한민국 특허출원번호 10-2008-0086608), 효모에 의한 다시마 발효산물로부터 기능성 천연 발효조미료와 다시마 발효분말 및 그의 제조방법(대한민국 특허출원번호 10-2008-0086611), 다시마의 발효에 의한 다량의 G A B A를 함유한 발효산물 및 이를 이용한 기능성 천연 발효조미료와 다시마 발효분말의 제조 방법(대한민국 특허출원번호 10-2008-0087205), 오징어 가공부산물을 이용한 천연 조미료 및 이의 제조방법(대한민국 특허출원번호 10-2008-0044450, 10-2008-0044451), 대추 천연 조미료 및 그 제조방법(대한민국 특허출원번호 10-2008-0043630), 포도 천연 복합 조미료 제조방법(대한민국 특허출원번호 10-2010-0112347), 흑마늘, 인삼 및 해산물을 이용한 천연 조미료 및 그 제조방법(대한민국 특허출원번호 10-2009-0064626), 단백가수분해물로부터 천연 아미노산 함유 코쿠미 조미료의 제조방법(대한민국 특허출원번호 10-2008-0056024), 고농도 글루타민산염을 함유하는 천연복합아미노산 조미료의 제조방법(대한민국 특허출원번호 10-2008-0002372) 등 다양한 천연 재료를 활용한 천연조미료 및 그 제조방법에 대해 공시되어 있으나, 아직까지 모시잎을 함유한 천연조미료 및 그 제조방법에 대해서는 알려진 바가 없다.Examples of the natural seasoning developed until recently include a kimchi taste natural seasoning preparation method in which kimchi powder and a natural raw material are mixed, a kimchi taste natural seasoning mixed with the kimchi powder and the natural raw material prepared thereby (Korean Patent Application No. 10-2011-0006215 ), A method for producing an enzymatically decomposed natural seasoning enhanced in the richness of taste by using the fermentation of soy sauce and a natural seasoning prepared thereby (Korean Patent Application No. 10-2009-0089335), a natural seasoning containing sesame seed extract, and a preparation thereof (Korean Patent Application No. 10-2002-0044661), natural seasoning containing green tea and mushroom tea, and a method for producing the same (Korean Patent Application No. 10-2006-0118002), natural seasoning for manufacturing kimchi, method for producing the same, and kimchi 10-2007-0136450), a method for producing a natural seasoning using a pearl shellfish meat extract having improved flavor (Korean Patent Application No. 10-2007-0007221) (Korean Patent Application No. 10-2007-0037689), a cube-type natural seasoning containing anchovy hydrolyzate and a preparation method thereof (Korean Patent Application No. 10-2007-0021675), oyster mushroom natural seasoning Korean patent application No. 10-2007-0051604), natural safflower mushroom seasoning (Korean Patent Application No. 10-2007-0051605), natural seasoning using ascid mushroom juice and its preparation method (Korea Patent Application No. 10-2010-0126677) Natural seasoning containing mushroom natural seasoning and its preparation method (Korean Patent Application No. 10-2010-0125977), natural seasoning containing microalgae protein hydrolyzate and its preparation method (Korean Patent Application No. 10-2011-0048092), soybean hydrolyzate containing (Korean Patent Application No. 10-2010-0071322), an antihypertensive natural seasoning containing a hydrolyzate of Panax ginseng and a method for producing the same, (Korean Patent Application No. 10-2010-0078464), a method for producing natural seasonings using plant materials (Korean Patent Application No. 10-2010-0063581), a method for producing natural seasoning containing shiitake Application No. 10-2010-0066111), antihypertensive natural seasoning for potatoes containing crab extract and a method for producing the same, (10-2009-0088496), natural seasoning including green onion and ginger powder, method for producing the same, and natural seasoning (Korean Patent Application No. 10-2003-0086421), a method for producing natural seasoning including cornstarch sauce and natural seasoning prepared by the method (Korean Patent Application No. 10-2007-0105794), soybean sprout extract from bean sprouts, And a natural seasoning (soybean sprout natural seasoning manufactured by the Korean patent application No. 10-1996-0030629) produced from the natural seasoning liquid manufacturing method and a natural (Korean Patent Application No. 10-1992-0012191) and a natural liquid seasoning composition containing the same (Korean Patent Application No. 10-2005-0035351), a method of preparing a natural white woolen (re) seasoning using a sea tangle, (Korean Patent Application No. 10-2002-0028186), a natural seasoning based on jasmine and yeast extract, and a method for producing the natural seasoning (Korean Patent Application No. 10-2003-0095910), and a method for producing seaweed natural liquid seasoning using deep- (Korean Patent Application No. 10-2003-0054532), a natural seasoning and a manufacturing method using a pearl barrel (Korean Patent Application No. 10-2006-0071259), a method of producing a low-salt anchovy powder for natural seasoning containing plums Korean Patent Application No. 10-2006-0041092), natural seasoning based on ascook and its preparation method (Korea Patent Application No. 10-2007-0104802), non-fermented garlic, (Korean Patent Application No. 10-2006-0124496), natural beef seasoning (Korean patent application No. 10-2011-0032361), functional natural fermented seasoning of kelp extract by yeast and preparation method thereof Patent Application No. 10-2008-0086608), a functional natural fermented seasoning from a tangle of fermented sea tangle with yeast, a fermented tuna starch powder and a method for producing the same (Korean Patent Application No. 10-2008-0086611), a large amount of GABA (Korean Patent Application No. 10-2008-0087205), a natural seasoning using squid processing by-products, and a process for producing the same (Korean Patent Application No. 10-2008-0087205), a natural fermented seasoning using the same, 0044950, 10-2008-0044451), jujube natural seasoning and its preparation method (Korean Patent Application No. 10-2008-0043630), grape natural complex seasoning (Korean Patent Application No. 10-2010-0112347), natural seasoning using black garlic, ginseng, and seafood, and a method for producing the same (Korean Patent Application No. 10-2009-0064626), a method of extracting natural amino acids from a protein hydrolyzate (Korean Patent Application No. 10-2008-0056024), a method for producing a natural complex amino acid seasoning containing a high-concentration glutamate (Korea Patent Application No. 10-2008-0002372), and a natural seasoning using various natural materials However, there is no known method for preparing natural seasoning containing ramie leaves.
따라서 모시잎이 가지는 우수한 영양성분 및 생리활성 효과를 이용한 천연조미료의 제조는 비교적 저렴한 원료비용으로 높은 고부가가치를 창출할 수 있다. 또한 분말 형태로 만들어 장기간 보관이 용이하도록 하고, 여러 천연 조미성분들을 혼합함으로써 맛과 향이 우수한 천연조미료로 개발함으로서 소비자들이 손쉽게 사용할 수 있고 건강에 도움을 줄 수 있다.Therefore, the production of natural seasoning using the excellent nutrients and the physiological activity of ramie leaves can create high added value with a relatively low raw material cost. In addition, it is made into a powder form to make it easy to store for a long time, and by mixing various natural seasoning ingredients, it is developed as a natural seasoning having excellent taste and flavor, so that it can be easily used by consumers and can help health.
본 발명은 모시잎 추출물을 함유하는 기호성 및 생리활성이 우수한 천연조미료의 제조방법에 관한 것으로, 본 발명은 모시잎에서 유래한 폴리페놀을 함유하면서 맛과 향이 뛰어난 천연조미료를 제공하기 위해서 멸치분말, 효모분말, 간장분말, 분말올리고당, 표고버섯분말, 양파분말, 옥수수전분, 마늘분말, 무즙분말, 후추분, 다대기양념분말, 파즙분말, 생강분말, 구운소금 및 모시잎추출물분말의 적정 혼합비율을 결정함에 그 목적이 있다고 할 것이다.The present invention relates to a method for producing a natural seasoning having excellent palatability and physiological activity and containing polyphenols derived from apricot leaves. In order to provide a natural seasoning having excellent taste and flavor, The optimal blending ratio of yeast powder, soybean powder, powdered oligosaccharide, mushroom powder, onion powder, corn starch, garlic powder, unsweetened powder, pepper powder, multipurpose seasoning powder, pear powder, ginger powder, baked salt, It is said that the purpose is to decide.
상기한 바와 같은 본 발명의 기술적 과제는 다음과 같은 수단에 의해 달성되어진다.The technical problem of the present invention as described above is achieved by the following means.
본 발명에서는 멸치분말 10∼20중량％, 효모분말 10∼15중량％, 간장분말 10∼15중량％, 분말올리고당 8∼12중량％, 표고버섯분말 3∼7중량％, 양파분말 2∼5중량％, 옥수수전분 2∼5중량％, 마늘분말 2∼3중량％, 무즙분말 1∼3중량％, 후추분 1∼2중량％, 다대기양념분말 1∼2중량％, 파즙분말 0.5∼2.5중량％, 생강분말 0.1∼0.4중량％, 구운소금 15∼25중량％ 및 모시잎추출물분말 7∼12중량％ 를 함유하는 천연조미료를 제공한다.In the present invention, 10 to 20% by weight of anchovy powder, 10 to 15% by weight of yeast powder, 10 to 15% by weight of soybean powder, 8 to 12% by weight of powdered oligosaccharide, 3 to 7% 2 to 5% by weight of corn starch, 2 to 3% by weight of garlic powder, 1 to 3% by weight of unscreened powder, 1 to 2% by weight of pepper powder, 1 to 2% 0.1 to 0.4% by weight of ginger powder, 15 to 25% by weight of baked salt and 7 to 12% by weight of flax seed extract powder.
상기 모시잎추출물분말은 채취한 모시잎을 60℃에서 열풍건조하여 수분함량이 5％ 정도로 건조한 후 통상적인 분쇄기를 이용하여 분쇄(약 50 메쉬)함으로써 얻어진 모시잎분말에 0∼60％의 에탄올 용액을 첨가하여 50℃에서 2시간 추출한 추출액을 동결건조함으로써 얻어지는 것을 특징으로 한다.The dried rape seed extract powder was dried by hot air drying at 60 ° C. to a moisture content of about 5%, and pulverized (about 50 mesh) using a conventional pulverizer to obtain a rape leaf powder containing 0 to 60% ethanol Followed by lyophilization of the extract solution extracted at 50 캜 for 2 hours.
바람직하게는 상기 멸치분말은 15중량％이고, 상기 효모분말은 12중량％이고, 상기 간장분말은 12중량％이고, 상기 분말올리고당은 10.5중량％이고, 상기 표고버섯분말은 5.0중량％이고, 상기 양파분말은 3.5중량％이고, 상기 옥수수전분은 3.3중량％이고, 상기 마늘분말은 2.5중량％이고, 상기 무즙분말은 2.0중량％이고, 상기 후추분은 1.5중량％이고, 상기 다대기양념분말은 1.5중량％이고, 상기 파즙분말은 1.0중량％이고, 상기 생강분말은 0.2중량％이고, 상기 구운소금은 20중량％이며, 상기 모시잎추출물분말은 모시잎에 0∼60％의 에탄올 용액을 첨가하여 50℃에서 2시간 추출한 추출액을 동결건조하여 제조한 분말로서 10중량％인 것을 특징으로 할 수 있다.Preferably, the anchovy powder is 15% by weight, the yeast powder is 12% by weight, the soybean powder is 12% by weight, the powdery oligosaccharide is 10.5% by weight, the mushroom powder is 5.0% Wherein the onion powder is 3.5 wt%, the corn starch is 3.3 wt%, the garlic powder is 2.5 wt%, the no-juice powder is 2.0 wt%, the pepper powder is 1.5 wt%, the multipart seasoning powder is 1.5 Wherein the ginger powder is 0.2% by weight, the baked salt is 20% by weight, and the rape seed extract powder is prepared by adding 0 to 60% ethanol solution to ramie leaves And 10% by weight as a powder prepared by lyophilizing the extract solution extracted at 50 ° C for 2 hours.
본 발명에 의하면, 모시잎 추출물을 함유하는 천연조미료 및 그 제조방법은 모시잎의 생리활성 성분은 유지시키면서 색, 맛, 향 등의 기호도가 우수한 천연조미료를 제공할 수 있다.According to the present invention, a natural seasoning containing Rhododendron leaf extract and a preparation method thereof can provide a natural seasoning excellent in preference of color, taste, aroma and the like while maintaining the physiologically active ingredient of Rhododendron leaf.
특히 본 발명의 모시잎 추출물을 함유하는 천연조미료의 제조에 있어서, 멸치분말은 15중량％, 효모분말은 12중량％, 간장분말은 12중량％, 분말올리고당은 10.5중량％, 표고버섯분말은 5.0중량％, 양파분말은 3.5중량％, 옥수수전분은 3.3중량％, 마늘분말은 2.5중량％, 무즙분말은 2.0중량％, 후추분은 1.5중량％, 다대기양념분말은 1.5중량％, 파즙분말은 1.0중량％, 생강분말은 0.2중량％, 구운소금은 20중량％, 모시잎추출물분말은 모시잎에 0∼60％의 에탄올 용액을 첨가하여 50℃에서 2시간 추출한 추출액을 동결건조하여 제조한 분말 10중량％인 경우에 상기의 효과를 최대화시킬 수 있다.In particular, in the preparation of the natural seasoning containing the rape leaf extract of the present invention, 15 wt% of anchovy powder, 12 wt% of yeast powder, 12 wt% of soybean powder, 10.5 wt% of powdery oligosaccharide, 5.0 wt% of mushroom powder 3.5% by weight of onion powder, 3.3% by weight of corn starch, 2.5% by weight of garlic powder, 2.0% by weight of no-juice powder, 1.5% by weight of pepper powder, 1.5% by weight of multiparty seasoning powder, 1.0 0.2% by weight of ginger powder, 20% by weight of baked salt, 0 to 60% of ethanolic solution of rape seed extract powder was added to the leaves, and the extract was lyophilized at 50 ° C for 2 hours. %, The effect can be maximized.
또한 본 발명에 의해 제공된 모시잎 추출물을 함유하는 천연조미료를 상용함으로써 국민건강 증진은 물론 모시잎의 용도 활용 및 소비를 촉진시켜 농가소득 증대에 기여할 수 있다In addition, by using the natural seasoning containing the rape leaf extract provided by the present invention, it can contribute to the increase of the farm household income by promoting utilization and consumption of the rape leaf as well as improving the national health
본 발명은 모시잎 추출물을 함유하는 기호성 및 생리활성이 우수한 천연조미료 및 그의 제조방법에 관한 것이다.The present invention relates to a natural seasoning having excellent palatability and physiological activity and containing a ramie leaf extract, and a process for producing the same.
보다 상세하게, 본 발명은 모시잎 추출물을 함유하는 천연조미료의 제조방법에 있어서, 모시잎추출물분말을 제조하는 단계: 모시잎추출물분말과 다른 원료를 혼합하는 단계; 및 상기 혼합된 천연조미료에 열처리를 함으로써 기호도를 향상시키는 단계를 포함하는 모시잎 추출물을 함유하는 천연조미료의 제조방법 및 그 제조방법에 의해 얻어진 천연조미료를 제공한다.More particularly, the present invention relates to a method of preparing a natural seasoning containing Rhododendron leaf extract, comprising the steps of: preparing a Rhododendron leaf extract powder: mixing Rhododendron leaf extract powder with another raw material; And a step of improving the preference degree by subjecting the mixed natural seasoning to heat treatment to provide a natural seasoning containing the extract of Rhododendron leaf and a natural seasoning obtained by the method.
이하 본 발명의 내용을 상세하게 설명하면 다음과 같다.Hereinafter, the contents of the present invention will be described in detail.
모시잎추출물분말을 제조하는 단계에 있어, 본 발명에 사용되는 모시잎은 바람직하게는 모시잎에 함유된 각종 유익한 성분의 손실을 방지하기 위해 열풍건조기로 60℃에서 열풍건조하여 수분함량이 5％ 정도로 건조된 것을 사용한다. 상기의 건조 모시잎을 통상적인 분쇄기로 약 50 메쉬로 분쇄하여 얻어진 건조 모시잎분말을 50℃의 0∼60％의 에탄올 용액에 5∼10중량％ 첨가하고 2시간 추출한 후 여과지로 걸러 모시잎 추출액을 얻는다. 상기의 모시잎 추출액을 동결건조하여 모시잎추출물분말을 제조한다. 열수온도가 50℃ 미만이면 추출수율이 낮고, 50℃를 초과하면 모시잎의 쓴맛과 풋내가 우러난다. 또 열수추출시간이 2시간 미만이면 추출수율이 좋지 못하고, 2시간을 초과하면 에너지 소비에 비해 추출수율의 증가가 미미하다. 식품 재료의 추출 용매로는 물과 에탄올을 사용할 수 있는데, 건조 모시잎분말을 70％ 이상의 에탄올 용액을 사용하여 추출하는 경우에는 열수 추출에 비해 추출수율이 낮고, 지용성 색소인 엽록소가 추출되어 초록색을 띠게 되어 관능적으로 조미료로 사용이 제한되므로 70％ 이상의 에탄올은 모시잎의 추출 용매로는 적합하지 않다. 즉, 모시잎 추출에는 물 또는 60％ 이하의 에탄올 용액을 사용하는 것이 바람직하다.In the step of preparing the ramie leaf extract powder, the ramie leaves used in the present invention are preferably dried by hot air drying at 60 ° C in a hot air drier to prevent loss of various beneficial ingredients contained in ramie leaves, Dry. ≪ / RTI > The dried rape seeds were pulverized to about 50 mesh with a conventional pulverizer, and 5 to 10% by weight of the dried rape seed powder was added to the ethanol solution of 0 to 60% at 50 캜 for 2 hours. The leaf was extracted with a filter paper, . The above ram leaf extract is lyophilized to prepare ramie leaf extract powder. If the hot water temperature is less than 50 캜, the extraction yield is low. If the hot water temperature is more than 50 캜, the bitter taste and the fleshiness of the timothy leaves are increased. If the hot water extraction time is less than 2 hours, the extraction yield is not good. If the hot water extraction time is more than 2 hours, the extraction yield is insignificant compared with the energy consumption. Water and ethanol can be used as the extraction solvent of food materials. When extracting the dried rape seed powder with more than 70% ethanol solution, the extraction yield is lower than that of hot water extraction, and the chlorophyll, And thus the use of ethanol as a seasoning is limited. Therefore, ethanol of 70% or more is not suitable as a solvent for extracting ramie leaves. That is, it is preferable to use water or an ethanol solution of 60% or less for the extraction of ramie leaf.
모시잎추출물분말과 다른 원료를 혼합하는 단계에 있어, 상기 단계의 여수추출에서 얻어진 모시잎추출물분말 7∼12중량％에 멸치분말 10∼20중량％, 효모분말 10∼15중량％, 간장분말 10∼15중량％, 분말올리고당 8∼12중량％, 표고버섯분말 3∼7중량％, 양파분말 2∼5중량％, 옥수수전분 2∼5중량％, 마늘분말 2∼3중량％, 무즙분말 1∼3중량％, 후추분 1∼2중량％, 다대기양념분말 1∼2중량％, 파즙분말 0.5∼2.5중량％, 생강분말 0.1∼0.4중량％, 구운소금 15∼25중량％을 첨가하여 혼합한다. 상기의 혼합비율을 벗어난 경우에는 맛과 향이 저하되어 관능적으로 좋은 평가를 받지 못하였다.10 to 20% by weight of anchovy powder, 10 to 15% by weight of yeast powder, 10 to 15% by weight of soy sauce powder 10 to 20% by weight of anchovy powder, , 2 to 5% by weight of corn starch, 2 to 3% by weight of garlic powder, 1 to 5% by weight of garlic powder, 1 to 15% by weight of powdery oligosaccharide, 8 to 12% 1 to 2% by weight of pepper powder, 1 to 2% by weight of seasoning powder, 0.5 to 2.5% by weight of chaff powder, 0.1 to 0.4% by weight of ginger powder and 15 to 25% by weight of baked salt are added and mixed. When the mixing ratio was out of the above range, the taste and flavor deteriorated and the sensory evaluation was not satisfactory.
상기 혼합된 천연조미료에 열처리하여 기호도를 향상시키는 단계에 있어, 상기 혼합된 천연조미료를 열풍건조기에서 80℃, 1시간 동안 열처리함으로써 맛과 향이 우수한 모시잎 추출물 함유 천연조미료를 얻을 수 있다.In the step of improving the preference degree by heat-treating the mixed natural seasoning, the mixed natural seasoning is heat-treated at 80 ° C for 1 hour in a hot air drier to obtain a natural seasoning containing timothy leaf extract having excellent taste and flavor.
바람직하게는 상기 멸치분말은 15중량％이고, 상기 효모분말은 12중량％이고, 상기 간장분말은 12중량％이고, 상기 분말올리고당은 10.5중량％이고, 상기 표고버섯분말은 5.0중량％이고, 상기 양파분말은 3.5중량％이고, 상기 옥수수전분은 3.3중량％이고, 상기 마늘분말은 2.5중량％이고, 상기 무즙분말은 2.0중량％이고, 상기 후추분은 1.5중량％이고, 상기 다대기양념분말은 1.5중량％이고, 상기 파즙분말은 1.0중량％이고, 상기 생강분말은 0.2중량％이고, 상기 구운소금은 20중량％이며, 상기 모시잎추출물분말은 모시잎에 0∼60％의 에탄올 용액을 첨가하여 50℃에서 2시간 추출한 추출액을 동결건조하여 얻어진 분말로서 10중량％을 혼합한 후 열풍건조기에서 80℃, 1시간 동안 열처리함으로서 맛과 향이 우수한 모시잎 추출물을 함유하는 천연조미료 및 그의 제조방법을 제공하는 것을 특징으로 할 수 있다.Preferably, the anchovy powder is 15% by weight, the yeast powder is 12% by weight, the soybean powder is 12% by weight, the powdery oligosaccharide is 10.5% by weight, the mushroom powder is 5.0% Wherein the onion powder is 3.5 wt%, the corn starch is 3.3 wt%, the garlic powder is 2.5 wt%, the no-juice powder is 2.0 wt%, the pepper powder is 1.5 wt%, the multipart seasoning powder is 1.5 Wherein the ginger powder is 0.2% by weight, the baked salt is 20% by weight, and the rape seed extract powder is prepared by adding 0 to 60% ethanol solution to ramie leaves 10% by weight of a powder obtained by freeze-drying the extract solution at 50 ° C for 2 hours was mixed and heat-treated at 80 ° C for 1 hour in a hot-air drier to prepare a natural seasoning containing mossy leaf extract having excellent taste and flavor, And a method for producing the same.
이하 본 발명의 내용을 실시예에 의해 보다 구체적으로 설명하기로 한다. 다만 이들 실시예, 비교예 및 실험예는 본 발명의 이해를 위해 예시되는 것일 뿐 본 발명의 권리범위를 제한하지는 아니함을 유의해야 한다.Hereinafter, the present invention will be described in more detail with reference to examples. It should be noted, however, that these examples, comparative examples and experimental examples are illustrative only for the understanding of the present invention, and do not limit the scope of the present invention.
＜실시예 1＞ 물 추출 모시잎추출물분말의 제조Example 1 Preparation of Powder of Leaf Extract of Water Extract
모시잎을 채취한 후 시들거나 변색된 잎 부분은 선별하여 제거하였다. 선별한 모시잎은 물에 깨끗하게 세척하고 채반에 걸러 물을 뺀 후 열풍건조기로 60℃에서 열풍건조하여 수분함량이 5％ 정도로 건조하였다. 건조 모시잎은 분쇄기로 약 50 메쉬로 분쇄하였다. 건조 모시잎분말 1 kg을 물 10 L에 넣고 50℃에서 2시간 추출한 후 여과지로 걸러 모시잎 추출액 8.5 L를 얻었다. 상기의 모시잎 추출액을 동결건조하여 모시잎추출물분말 210 g (수율 21.0％)을 제조하였다.After removing the leaves, the seedlings or discolored leaves were selectively removed. The selected leaf was washed cleanly with water, filtered with a wicker, and then dried with hot air at 60 ° C in a hot air dryer to dry the moisture content to about 5%. The dried rhizome leaves were pulverized to about 50 mesh with a pulverizer. One kilogram of dried mossy leaf powder was added to 10 liters of water, extracted at 50 ° C for 2 hours, filtered through filter paper, and 8.5 L of leaf extract was obtained. The above dried leaf extract was lyophilized to obtain 210 g (yield: 21.0%) of dried leaf extract powder.
＜비교예 1＞ 에탄올 추출 모시잎추출물분말의 제조≪ Comparative Example 1 > Production of ethanol extract-extracted Rhizome leaf extract powder
모시잎 선별, 세척, 건조 및 분쇄공정은 실시예 1과 동일하게 수행하였다. 건조 모시잎분말 1 kg을 100％ 에탄올 용액 10 L에 넣고 50℃에서 2시간 추출한 후 여과지로 걸러 모시잎 추출액 8.4 L를 얻었다. 상기의 모시잎 추출액을 동결건조하여 모시잎추출물분말 142 g(수율 14.0％)을 제조하였다.The process of selecting, washing, drying and pulverizing ramie leaves was carried out in the same manner as in Example 1. 1 kg of dried radish leaf powder was added to 10 L of 100% ethanol solution and extracted at 50 ° C for 2 hours. Then, the filtrate was filtered to obtain 8.4 L of leaf extract. The above dried leaf extract was lyophilized to obtain 142 g (yield: 14.0%) of dried leaf extract powder.
＜실험예 1＞ 모시잎추출물분말의 폴리페놀 함량 측정EXPERIMENTAL EXAMPLE 1 Measurement of Polyphenol Content of Powder of Leaf Leaf Extract
실시예 1과 비교예 1에서 얻어진 모시잎분말의 폴리페놀 함량을 측정하였다. 총 폴리페놀 함량은 Folin-Denis법을 변형(채희정 외 7인, 한국식품영양과학회지 40(5): 660-664, 2011)하여 측정하였다. 실시예 1의 열수로 추출하여 얻어진 모시잎추출물분말 100 g 당 폴리페놀 함량은 3.74 g이었고, 비교예 1의 에탄올로 추출하여 얻어진 모시잎추출물분말 100 g 당 폴리페놀 함량은 5.10 g으로 에탄올 추출에서의 폴리페놀 함량이 높게 나타났다. 하지만 모시잎추출물의 추출수율이 열수추출에서는 건조 모시잎 1 kg 당 210 g의 동결건조분말을 얻었고, 에탄올 추출에서는 건조 모시잎 1 kg 당 142 g의 동결건조분말을 얻었으므로 건조 모시잎 1 kg을 기준으로 하였을 때 얻어지는 폴리페놀의 량은 100％ 에탄올 보다 물 추출이 높다고 할 수 있다.The polyphenol content of the ramie leaf powder obtained in Example 1 and Comparative Example 1 was measured. Total polyphenol content was measured by Folin-Denis method (Chae, Hee-jung et al., 7, Korean Journal of Food Science and Nutrition, 40 (5): 660-664, 2011). The polyphenol content was 3.74 g per 100 g of ramie leaf extract powder obtained by hydrothermal extraction of Example 1. The polyphenol content per 100 g of ramie leaf extract powder obtained by extracting with ethanol of Comparative Example 1 was 5.10 g, Of total polyphenol content. However, the extract yield of 210 g of lyophilized dried lyophilized leaves was obtained in hot water extraction. In ethanol extraction, 142 mg of lyophilized powder per 1 kg of dried lyophilized leaves was obtained. The amount of polyphenol obtained as a standard is higher than that of 100% ethanol.
＜실험예 2＞ 에탄올 농도에 따른 모시잎추출물 분말 제조 및 관능검사<Experimental Example 2> Preparation of powder of rape leaf extract and sensory evaluation according to ethanol concentration
모시잎 선별, 세척, 건조 및 분쇄공정은 실시예 1과 동일하게 수행하였다. 건조 모시잎분말 5 g을 각각 물(0％), 30％, 50％, 60％, 70％ 및 100％ 에탄올 용액 100 ml에 넣고 50℃에서 2시간 추출한 후 여과지로 걸러 추출 용매인 에탄올 농도에 따른 각각의 모시잎 추출액을 얻었다. 상기 각각의 모시잎 추출액을 동결건조하여 모시잎추출물분말을 얻고, 각각 0.2 g씩 취해 20 ml의 물에 넣고 녹인 뒤 관능검사를 실시하였다. 관능검사는 20인의 훈련된 관능검사요원을 구성하여 색, 맛, 향에 대해 5점 척도법(5-매우좋음, 4-좋음, 3-보통임, 2-나쁨, 1-매우나쁨)으로 관능검사를 실시하였다. 수치는 평균±표준오차로 나타내었다.The process of selecting, washing, drying and pulverizing ramie leaves was carried out in the same manner as in Example 1. 5 g of dried mossy leaf powder was added to 100 ml of water (0%), 30%, 50%, 60%, 70% and 100% ethanol solution and extracted at 50 ° C for 2 hours. The filtrate was filtered to remove ethanol Were obtained. Each of the above dried leaf extracts was lyophilized to obtain a dried leaf extract powder. Each 0.2 g of the dried leaf extract powder was dissolved in 20 ml of water and subjected to sensory evaluation. The sensory test consisted of 20 trained sensory test personnel, and the sensory evaluation was performed by the 5 point scale method (5-excellent, 4-good, 3- normal, 2- poor, 1- very poor) Respectively. Values are expressed as mean ± standard error.
표 1에서 보듯이 모시잎을 추출하는 에탄올의 농도에 따라 모시잎추출물의 관능이 크게 달라짐을 확인하였다. 특히, 70％ 이상의 에탄올로 모시잎을 추출하는 경우 엽록소가 같이 추출되어 색이 녹색으로 진하게 나와 조미료로서 관능이 좋지 않았다. 물 추출을 포함하여 60％ 에탄올 농도 이하로 모시잎을 추출하는 경우에는 추출액이 황갈색을 띠어 색도면에서 조미료로서 관능이 우수했으며, 맛과 향도 우수하게 나타났다. 따라서 모시잎 추출의 용매로는 물을 포함하여 60％ 이하의 에탄올 용액을 사용하는 것이 바람직한 것으로 나타났다.As shown in Table 1, it was confirmed that the sensory evaluation of Ramis leaf extract was greatly affected by the concentration of ethanol extracting the Ramis leaf. In particular, when the leaves were extracted with more than 70% of ethanol, the chlorophyll was extracted together and the color grew green and the sensory quality was not good as a seasoning. In the case of extracting ramie leaves below 60% ethanol concentration including water extraction, the extract was yellowish brown and had excellent taste and flavor as a seasoning in color drawing. Therefore, it is desirable to use less than 60% ethanol solution including water as the solvent for the extraction of the mossy leaves.
실시예 1, 비교예 1및 실험예 1과 실험예 2의 추출수율, 폴리페놀 함량 및 관능평가 결과로 보아, 모시잎 추출물을 함유하는 천연조미료의 제조에 사용되는 모시잎추출물분말은 건조 모시잎분말에 0∼60％의 에탄올 용액을 첨가하여 50℃에서 2시간 추출한 추출액을 동결건조하여 얻어진 것을 사용하는 것이 바람직한 것으로 나타났다. 따라서, 본 실시예 2∼6에서는 모시잎을 0％ 에탄올 용액, 즉 물로 추출하여 동결건조한 모시잎추출물분말을 사용하였다.From the results of extraction yield, polyphenol content and sensory evaluation of Example 1, Comparative Example 1, and Experimental Example 1 and Experimental Example 2, it was found that the extract of Rhododendron leaf extract, which is used for the production of natural seasoning containing Rhododendron leaf extract, It was found that it was preferable to use a product obtained by adding 0 to 60% ethanol solution to the powder and lyophilizing the extract solution extracted at 50 캜 for 2 hours. Thus, in the examples 2 to 6, the ramie leaves were extracted with 0% ethanol solution, i.e., water, and lyophilized ramie leaf extract powder was used.
＜실시예 2＞ 모시잎추출물 함유 천연조미료 제조(1)Example 2 Preparation of Natural Seasoning Containing Rhizome Leaf Extract (1)
모시잎추출물분말 70 g, 멸치분말 200 g, 효모분말 100 g, 간장분말 150 g, 분말올리고당 80 g, 표고버섯분말 70 g, 양파분말 20 g, 옥수수전분 50 g, 마늘분말 20 g, 무즙분말 30 g, 후추분 10 g, 다대기양념분말 20 g, 파즙분말 5 g, 생강분말 4 g, 구운소금 171 g을 혼합하고 열풍건조기에 넣고 80℃에서 1시간 동안 열처리하여 천연조미료 1 kg을 얻었다.100 g of anchovy powder, 100 g of yeast powder, 150 g of soybean powder, 80 g of powdery oligosaccharide, 70 g of mushroom powder, 20 g of onion powder, 50 g of corn starch, 20 g of garlic powder, 30 g of pepper powder, 10 g of pepper powder, 20 g of various seasoning powder, 5 g of pearl powder, 4 g of ginger powder and 171 g of baked salt were mixed and heated in a hot air dryer at 80 ° C. for 1 hour to obtain 1 kg of natural seasoning.
＜실시예 3＞ 모시잎추출물 함유 천연조미료 제조(2)Example 3 Preparation of Natural Seasoning Containing Rhizome Leaf Extract (2)
모시잎추출물분말 100 g, 멸치분말 150 g, 효모분말 120 g, 간장분말 120 g, 분말올리고당 105 g, 표고버섯분말 50 g, 양파분말 35 g, 옥수수전분 33 g, 마늘분말 25 g, 무즙분말 20 g, 후추분 15 g, 다대기양념분말 15 g, 파즙분말 10 g, 생강분말 2 g, 구운소금 200 g을 혼합하고 열풍건조기에 넣고 80℃에서 1시간 동안 열처리하여 천연조미료 1 kg을 얻었다.100 g of ramie leaf extract powder, 150 g of anchovy powder, 120 g of yeast powder, 120 g of soybean powder, 105 g of powdered oligosaccharide, 50 g of mushroom powder, 35 g of onion powder, 33 g of corn starch, 25 g of garlic powder, 20 g, pepper powder 15 g, multipart seasoning powder 15 g, pearl powder 10 g, ginger powder 2 g, and baked salt 200 g were mixed and heated in a hot air drier at 80 ° C. for 1 hour to obtain 1 kg of natural seasoning.
＜실시예 4＞ 모시잎추출물 함유 천연조미료 제조(3)Example 4 Preparation of Natural Seasoning Containing Rhizome Leaf Extract (3)
모시잎추출물분말 120 g, 멸치분말 100 g, 효모분말 150 g, 간장분말 100 g, 분말올리고당 120 g, 표고버섯분말 30 g, 양파분말 50 g, 옥수수전분 20 g, 마늘분말 30 g, 무즙분말 10 g, 후추분 20 g, 다대기양념분말 10 g, 파즙분말 25 g, 생강분말 1 g, 구운소금 214 g을 혼합하고 열풍건조기에 넣고 80℃에서 1시간 동안 열처리하여 천연조미료 1 kg을 얻었다.100 g of anchovy powder, 150 g of yeast powder, 100 g of soybean powder, 120 g of powdered oligosaccharide, 30 g of mushroom powder, 50 g of onion powder, 20 g of corn starch, 30 g of garlic powder, 10 g of black pepper powder, 20 g of pepper powder, 10 g of various seasoning powder, 25 g of pearl powder, 1 g of ginger powder and 214 g of baked salt were mixed and heated in a hot air dryer at 80 ° C. for 1 hour to obtain 1 kg of natural seasoning.
＜실시예 5＞ 모시잎추출물 함유 천연조미료 제조(4)Example 5 Preparation of Natural Seasoning Containing Rhizome Leaf Extract (4)
모시잎추출물분말 150 g, 멸치분말 50 g, 효모분말 200 g, 간장분말 50 g, 분말올리고당 150 g, 표고버섯분말 20 g, 양파분말 70 g, 옥수수전분 10 g, 마늘분말 50 g, 무즙분말 5 g, 후추분 30 g, 다대기양념분말 5 g, 파즙분말 35 g, 생강분말 0.5 g, 구운소금 174.5 g을 혼합하고 열풍건조기에 넣고 80℃에서 1시간 동안 열처리하여 천연조미료 1 kg을 얻었다.100 g of anchovy powder, 200 g of yeast powder, 50 g of soybean powder, 150 g of powdered oligosaccharide, 20 g of mushroom powder, 70 g of onion powder, 10 g of corn starch, 50 g of garlic powder, 5 g of black pepper powder, 30 g of black pepper powder, 5 g of various seasoning powder, 35 g of pearl powder, 0.5 g of ginger powder and 174.5 g of baked salt were mixed and heated in a hot air dryer at 80 ° C. for 1 hour to obtain 1 kg of natural seasoning.
＜실시예 6＞ 모시잎추출물 함유 천연조미료 제조(5)Example 6 Preparation of Natural Seasoning Containing Rhizome Leaf Extract (5)
모시잎추출물분말 50 g, 멸치분말 250 g, 효모분말 50 g, 간장분말 200 g, 분말올리고당 50 g, 표고버섯분말 100 g, 양파분말 10 g, 옥수수전분 70 g, 마늘분말 10 g, 무즙분말 50 g, 후추분 5 g, 다대기양념분말 30 g, 파즙분말 2 g, 생강분말 5 g, 구운소금 118 g을 혼합하고 열풍건조기에 넣고 80℃에서 1시간 동안 열처리하여 천연조미료 1 kg을 얻었다.100 g of mushroom powder, 10 g of onion powder, 70 g of corn starch, 10 g of garlic powder, 10 g of powdery mildew powder, 50 g of anchovy powder, 250 g of anchovy powder, 50 g of yeast powder, 200 g of soybean powder, 50 g of pepper powder, 5 g of seasoning powder, 30 g of pearl powder, 2 g of pearl powder, 5 g of ginger powder and 118 g of baked salt were mixed and heated in a hot air dryer at 80 ° C. for 1 hour to obtain 1 kg of natural seasoning.
＜비교예 2＞ 모시잎분말 함유 천연조미료 제조≪ Comparative Example 2 > Production of natural seasoning containing ramie leaf powder
모시잎분말(실시예 1에서 얻어진 모시잎분말 직접 사용) 100 g, 멸치분말 150 g, 효모분말 120 g, 간장분말 120 g, 분말올리고당 105 g, 표고버섯분말 50 g, 양파분말 35 g, 옥수수전분 33 g, 마늘분말 25 g, 무즙분말 20 g, 후추분 15 g, 다대기양념분말 15 g, 파즙분말 10 g, 생강분말 2 g, 구운소금 200 g을 혼합하고 열풍건조기에 넣고 80℃에서 1시간 동안 열처리하여 천연조미료 1 kg을 얻었다.100 g of anchovy powder, 150 g of anchovy powder, 120 g of yeast powder, 120 g of soybean powder, 105 g of powdered oligosaccharide, 50 g of mushroom powder, 35 g of onion powder, A mixture of 33 g starch, 25 g garlic powder, 20 g no-juice powder, 15 g of pepper powder, 15 g of multiple seasoning powder, 10 g of pearl powder, 2 g of ginger powder and 200 g of baked salt were mixed, Lt; / RTI > for 1 hour to obtain 1 kg of natural seasoning.
＜비교예 3＞ 열처리 없는 모시잎추출물 함유 천연조미료 제조≪ Comparative Example 3 > Production of natural seasoning containing linseed extract without heat treatment
모시잎추출물분말 100 g, 멸치분말 150 g, 효모분말 120 g, 간장분말 120 g, 분말올리고당 105 g, 표고버섯분말 50 g, 양파분말 35 g, 옥수수전분 33 g, 마늘분말 25 g, 무즙분말 20 g, 후추분 15 g, 다대기양념분말 15 g, 파즙분말 10 g, 생강분말 2 g, 구운소금 200 g을 혼합하고 열처리 없이 천연조미료 1 kg을 얻었다.100 g of ramie leaf extract powder, 150 g of anchovy powder, 120 g of yeast powder, 120 g of soybean powder, 105 g of powdered oligosaccharide, 50 g of mushroom powder, 35 g of onion powder, 33 g of corn starch, 25 g of garlic powder, 20 g, pepper powder 15 g, multipart seasoning powder 15 g, pear powder 10 g, ginger powder 2 g, and baked salt 200 g were mixed and 1 kg of natural seasoning was obtained without heat treatment.
＜실험예 4＞ 모시잎추출물 함유 천연조미료의 관능 검사<Experimental Example 4> Sensory evaluation of natural seasoning containing ramie leaf extract
상기의 실시예 2∼6과 비교예 2∼3에서 만들어진 천연조미료를 각각 2 g씩 취해 100 ml의 물에 넣고 10분간 끓인 뒤 관능검사를 실시하였다. 관능검사는 10인의 훈련된 관능검사요원을 관능검사는 20인의 훈련된 관능검사요원을 구성하여 색, 맛, 향에 대해 5점 척도법(5-매우좋음, 4-좋음, 3-보통임, 2-나쁨, 1-매우나쁨)으로 관능검사를 실시하였다. 수치는 평균±표준오차로 나타내었다.2 g of each of the natural seasonings prepared in Examples 2 to 6 and Comparative Examples 2 to 3 were added to 100 ml of water and boiled for 10 minutes, followed by sensory evaluation. The sensory test consisted of 10 trained sensory test agents, and the sensory test consisted of 20 trained sensory test agents. The five sensory scores (5 - excellent, 4 - good, 3 - - poor, 1 - very bad). Values are expressed as mean ± standard error.
상기 표 2의 결과에서 보듯이, 본 발명의 실시예와 비교예에 따라 제조된 천연조미료는 맛, 향, 색에 있어 차이를 보이는 것으로 나타났다. 본 발명에서 확립된 적정 혼합비율에 따라 실시예 2∼4에서 제조된 모시잎추출물 함유 천연조미료는 이취가 전혀 없고 감칠맛과 향이 잘 어우러져 전체적인 기호도가 매우 높은 것으로 나타났으며, 특히 실시예 3의 최적화된 배합비율로 천연조미료를 제조하는 경우 기호도가 가장 우수했다. 반면에 적정 혼합비율을 벗어나 제조된 실시예 5와 6의 천연조미료는 맛과 향이 현저히 저하됨을 확인하였다. 또한, 모시잎추출물 대신에 직접 모시잎 분말을 직접 첨가하여 천연조미료를 제조한 비교예 2의 경우, 10분간 100℃에서 끓였을 때 모시잎의 풋내가 우러나와 맛과 향이 다소 저하되었고 특히 엽록소가 가지는 녹색으로 인해 시각적으로도 좋지 않았다. 비교예 3에서 보듯이 적정 혼합비율로 천연조미료를 제조하더라도 최종적인 열저리 공정이 없으면 구수한 맛과 향이 다소 저하된다는 것을 알 수 있어 원료의 혼합 후 열처리가 필요함을 알 수 있었다.As shown in the results of Table 2, the natural seasonings prepared according to the examples and the comparative examples of the present invention showed differences in taste, aroma, and color. The natural seasoning containing Rhodiola extract prepared in Examples 2 to 4 according to the present invention was found to have no odor and had a good overall flavor and flavor, When the natural seasoning was produced at the blending ratio, the preference degree was the best. On the other hand, it was confirmed that the flavor and aroma of the natural seasoning prepared in Examples 5 and 6 were significantly lowered out of the proper mixing ratio. Also, in case of Comparative Example 2 in which a natural seasoning was directly added instead of the mossy leaf extract, when the mossy leaves were boiled at 100 ° C for 10 minutes, the leaves of the mossy leaves were slightly inferior in taste and flavor, The branches were visually bad because of the green. As shown in Comparative Example 3, even if a natural seasoning was prepared at an appropriate mixing ratio, it was found that the taste and flavor were somewhat lowered without the final heat-reducing step, and it was found that heat treatment was required after mixing the raw materials.
본 발명은 우리나라 음식문화에서 큰 비중을 차지하는 국 및 찌개요리에 널리 사용될 수 있는 천연조미료를 제공함으로써 천연조미료 제조업, 천연조미료를 활용한 식품가공업 및 외식산업 발전에 도움을 줄 수 있으므로 산업상 이용가능성이 있다.The present invention provides a natural seasoning which can be widely used in soups and soups which occupy a large portion in the food culture of the country, and thus can contribute to the development of the food processing industry and the foodservice industry utilizing natural seasonings, .
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104770698A (en) * | 2015-04-20 | 2015-07-15 | 王永帮 | Special seasoning powder for grilled fish and preparation method of special seasoning powder |
| WO2020118002A1 (en) * | 2018-12-06 | 2020-06-11 | International Flavors & Fragrances Inc. | Boehmeria nivea compositions and methods for taste modulation |
| CN113163810A (en) * | 2018-12-06 | 2021-07-23 | 国际香料和香精公司 | Taste-modifying callus acid compositions and methods |
| KR102588191B1 (en) * | 2023-04-03 | 2023-10-12 | (주)위벨롭먼트 | Mixed seasoning composition comprising vegetables and spices |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104770698A (en) * | 2015-04-20 | 2015-07-15 | 王永帮 | Special seasoning powder for grilled fish and preparation method of special seasoning powder |
| WO2020118002A1 (en) * | 2018-12-06 | 2020-06-11 | International Flavors & Fragrances Inc. | Boehmeria nivea compositions and methods for taste modulation |
| CN113163815A (en) * | 2018-12-06 | 2021-07-23 | 国际香料和香精公司 | Ramie compositions and methods for taste modulation |
| CN113163810A (en) * | 2018-12-06 | 2021-07-23 | 国际香料和香精公司 | Taste-modifying callus acid compositions and methods |
| EP3890509A4 (en) * | 2018-12-06 | 2022-08-24 | International Flavors & Fragrances Inc. | Traumatic acid compositions and methods for taste modulation |
| EP3890512A4 (en) * | 2018-12-06 | 2022-08-24 | International Flavors & Fragrances Inc. | Boehmeria nivea compositions and methods for taste modulation |
| KR102588191B1 (en) * | 2023-04-03 | 2023-10-12 | (주)위벨롭먼트 | Mixed seasoning composition comprising vegetables and spices |
| KR102646797B1 (en) * | 2023-04-03 | 2024-03-13 | (주)위벨롭먼트 | The manufacturing method of mixed seasoning composition for improving savory taste |
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