KR20200049217A - Manufacturing method of konjak beverage - Google Patents
Manufacturing method of konjak beverage Download PDFInfo
- Publication number
- KR20200049217A KR20200049217A KR1020180132196A KR20180132196A KR20200049217A KR 20200049217 A KR20200049217 A KR 20200049217A KR 1020180132196 A KR1020180132196 A KR 1020180132196A KR 20180132196 A KR20180132196 A KR 20180132196A KR 20200049217 A KR20200049217 A KR 20200049217A
- Authority
- KR
- South Korea
- Prior art keywords
- composite material
- konjac
- powder
- beverage
- weight
- Prior art date
Links
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 36
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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
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/115—Konjak; Konntaku
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/46—Preservation of non-alcoholic beverages by heating
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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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
- A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
Description
본 발명은 곤약 음료의 제조방법에 관한 것으로, 더욱 상세하게는 곤약 분말, 율무 분말, 레몬 분말로 구성되는 복합재료를 압출 성형하고 살균하여 음료수에 혼합함으로써 고영양분이면서 저칼로리의 건강식품을 거부감 없이 섭취할 수 있으며, 또한 식감이 우수하고 다량의 식이섬유가 함유되어 인체의 건강을 증진시킬 수 있는 곤약 음료의 제조방법에 관한 것이다.The present invention relates to a method of manufacturing a konjac beverage, and more specifically, a high-nutrient and low-calorie healthy food is consumed without rejection by extruding and sterilizing a composite material composed of konjac powder, yulmu powder, and lemon powder and mixing it in beverages. It also relates to a method of manufacturing a konjac drink that is excellent in texture and contains a large amount of dietary fiber to promote human health.
곤약(Elephant foot)은 천남성과의 여러해살이풀인 구약나물의 땅속줄기(구약감자)를 가루로 만들고 물과 섞은 뒤 2시간가량 숙성시켜 만든다. 곤약은 오래 전부터 중국과 일본에서 식용 및 약용으로 생산되어 주로 비만치료(다이어트)의 용도로 많이 쓰이고 있으며, 원산지는 동남아시아이고 중국을 거쳐 우리나라에 전래된 것으로 추정된다.The konjac (Elephant foot) is made by pulverizing the ground stem (old potato) of the Old Testament herb, a perennial plant of Cheonnamseong, mixed with water and aged for about 2 hours. Konjac has been produced for food and medicinal use in China and Japan for a long time, and is mainly used for obesity treatment (diet). It is believed to have originated in Southeast Asia and passed through China to Korea.
「동의보감」에는 생리통이 심한 여성이 곤약으로 찜질을 하면 혈액 순환이 활발해져 통증이 경감된다는 기록이 있으며, 열량이 낮고 섭취 후 포만감을 주기 때문에 다이어트 음식으로 변비 예방에 효과가 있는 것으로 알려져 있는데, 주성분인 글루코만난(Glucomannan)이 변비치료제로 알려진 식이섬유로서 혈중 콜레스테롤 수치를 낮추는 것으로 나타났다.In Donguibogam, there is a record that women with severe menstrual cramps use konjac to stimulate blood circulation and relieve pain.It is known to be effective in preventing constipation as a diet food because it has low calories and gives a feeling of fullness after ingestion. Glucomannan, a dietary fiber known as a constipation treatment, has been shown to lower blood cholesterol levels.
일반적으로, 곤약은 구약감자로 만들어지는 묵을 일컫는 것으로, 묵의 주성분은 수분과 식이섬유인 글루코만난으로 되어 있다. 한국에서는 주로 탕국이나 떡볶이, 조림요리 등에 사용하며, 일본에서는 보통 어묵이 곤약에 부족한 영양을 보충해 준다고 해서 같이 먹는다.In general, konjac refers to jelly made from old-fashioned potatoes, and the main ingredient of jelly is glucomannan, which is water and dietary fiber. In Korea, it is mainly used for soup, tteokbokki, and boiled dishes. In Japan, fish cakes are usually eaten together because they supplement the nutrients lacking in konjac.
최근에는 곤약을 대상으로 기능성 분석을 위한 연구가 활발히 진행되고 있는데, 곤약에는 클루코만난이라고 하는 식물성 섬유가 함유되어 있고 수분이 풍부하여 장의 운동을 활발하게 도와주고 체내의 노폐물과 독소를 흡수해 체외로 배출하는데 도움을 주어 혈관계질환을 개선하며, 칼로리가 거의 0에 가까울 정도로 낮을 뿐만 아니라 체중 관리하는데 아주 좋은 식품으로서, 칼륨과 칼슘이 다량 함유되어 있어 뼈와 관절 건강에 취약한 성장기 어린이나 노인들의 골다공증을 개선하는데 도움을 준다.Recently, research on functional analysis of konjac has been actively conducted, and konjac contains a vegetable fiber called klucomannan and is rich in moisture, which actively assists the intestinal movement and absorbs wastes and toxins in the body, in vitro It improves vascular system disease by helping to discharge it, and it is low in calories to almost zero, and is a very good food for weight management. It contains a large amount of potassium and calcium, so it is vulnerable to bone and joint health. Help improve
또한, 곤약에는 세라미드라는 성분이 함유되어 있어 피부를 윤기나게 만드는데 효과적이고 피부에 대한 외부 자극과 수분 발산을 차단할 뿐만 아니라 멜라닌을 억제하는 효능이 있어 피부 미백과 주름을 억제하여 피부 관리에 좋다고 한다. 그리고 곤약은 수분 함량이 97% 정도로 높아 체내에 흡수될 때 혈당을 상승을 막아주는 효능과 콜레스테롤 수치를 내려주는 효능이 있어 당뇨와 고혈압을 개선하는데 좋다고 알려져 있다.In addition, it is said that konjac contains a component called ceramide, which is effective in making the skin shiny, and has an effect of inhibiting melanin as well as blocking external stimulation and moisture dissipation to the skin, and is said to be good for skin care by suppressing skin whitening and wrinkles. In addition, konjac is known to be good for improving diabetes and high blood pressure because it has a high water content of 97%, which prevents blood sugar from rising when absorbed into the body and lowers cholesterol levels.
상기와 같은 이유로 곤약을 이용한 음료 제품이 많이 개발되고 있는데, 대한민국 등록특허 제10-0492023호(한국식품연구원)에서는 곤약을 함유하는 음료의 제조에 있어서, 수용액에 곤약가루과 곤약분해효소를 첨가하고 반응시켜 곤약용액을 얻는 단계와, 곤약용액 중에 함유된 곤약분해효소를 불활성화시키는 단계와, 곤약분해효소를 불활성화 시킨 곤약용액을 여과 및 농축하여 곤약농축액을 얻는 단계와, 곤약농축액과 부재료를 혼합하여 조미하는 단계와, 조미된 곤약농축액에 pH조정제를 첨가하여 pH를 조절하는 단계를 포함하는 것을 특징으로 하는 곤약가수분해물을 이용한 음료의 제조방법으로서, 이러한 음료의 제조방법은 발효가공에 따르는 공정상의 어려움이 있는 것으로 파악된다.For the above reasons, many beverage products using konjac are being developed. In Korean Patent Registration No. 10-0492023 (Korea Food Research Institute), in the manufacture of beverages containing konjac, konjac powder and konjac degrading enzyme are added to the aqueous solution and reacted. To obtain a konjac concentrate, inactivating the konjac degrading enzyme contained in the konjac solution, filtering and concentrating the konjac solution inactivating the konjac degrading enzyme to obtain a konjac concentrate, and mixing the konjac concentrate and the subsidiary materials A method of preparing a beverage using konjac hydrolyzate comprising seasoning and adding a pH adjusting agent to the seasoned konjac concentrate to adjust the pH. It is understood that there are difficulties.
또한, 동 등록특허 제10-1123949호(주식회사 한미식품)는 기존의 젤리음료 보다 부드럽고 탄성이 있도록 겔화제로서 젤란검, 카라기난, 산탄검을 사용하여 제조한 젤리액이 포함된 젤리질감의 액상에, 젤리질감의 액상보다 상대적으로 단단한 질감을 가지는 곤약으로 제조한 비드를 첨가하고, 곤약비드가 눌러붙지 않는 온도범위에서 충분히 살균 및 교반하면서 용기에 충전한 다음 쉐이킹하면서 냉각시킴으로써 곤약비드가 젤리질감의 액상에 균일하게 분포되며, 음용시 씹히는 맛을 보강시켜 주고, 유통과정에서의 품질 안정성을 강화시킨 고품질의 젤리음료와 그의 제조방법을 개시하고 있다.In addition, the registered patent No. 10-1123949 (Hanmi Foods Co., Ltd.) is a gelating agent containing jelly liquid prepared using gellan gum, carrageenan, and xanthan gum as a gelling agent so that it is softer and more elastic than conventional jelly drinks. By adding beads made of konjac with a texture that is relatively harder than the liquid of the jelly texture, the konjac beads are cooled while shaking while filling the container while sterilizing and stirring sufficiently in a temperature range in which the konjac beads do not stick and then shaking. Disclosed is a high-quality jelly beverage that is uniformly distributed in the stomach, enhances the chewy taste when drinking, and enhances the quality stability in the distribution process.
또한, 동 등록특허 제10-1736686호(주식회사 대신물산)를 보면, 액체 상태가 아닌 유동성이 높은 겔 형태의 음용 가능한 곤약의 제조방법으로서, 곤약 분말, 과당, 포도당, 및 정제수를 혼합한 후 가열하여 혼합물을 제조하는 제1 단계; 상기 혼합물을 1℃/min의 속도로 80±2℃의 냉각도달온도까지 냉각한 후 과일 농축액을 부가하는 제2 단계; 상기 제2 단계를 거친 혼합물의 pH를 조정하여 최종 pH가 3.8이 되도록 하는 제3 단계; 상기 제3 단계를 거친 혼합물을 포장시간을 5분 이내로 하여 포장지에 투입한 후 80℃에서 20분간 살균처리하는 제4 단계를 포함하고 있다.In addition, looking at the registered patent No. 10-1736686 (Daeshin Products Co., Ltd.), as a method of preparing a konjac drinkable in the form of a gel with a high fluidity rather than a liquid state, the konjac powder, fructose, glucose, and purified water are mixed and heated. A first step of preparing a mixture by; A second step of adding the fruit concentrate after cooling the mixture to a cooling reaching temperature of 80 ± 2 ° C. at a rate of 1 ° C./min; A third step of adjusting the pH of the mixture subjected to the second step so that the final pH is 3.8; It includes a fourth step of sterilizing the mixture after the third step in a wrapping paper with a packaging time of 5 minutes or less at 80 ° C for 20 minutes.
그러나 상기 선행기술과 같은 곤약을 이용한 제품은 아직 일본같이 소비시장이 확장되어 있지 않은 실정이지만, 국내에서도 식생활이 점차 서구화됨에 따라 성인병 예방에 곤약이 중요한 위치를 확보할 수 있는 새로운 기능성 식품 소재로 인식되면서 그 사용량이 신장하고 있는 추세에 있기 때문에 곤약을 이용한 다양한 제품의 개발이 절실히 필요한 실정이다.However, the product using konjac such as the above-mentioned prior art has not yet expanded the consumption market like Japan, but it is recognized as a new functional food material that can secure an important position in konjac prevention for the prevention of adult diseases as the eating habits are gradually westernized in Korea. As the amount of use increases, the development of various products using konjac is urgently needed.
이에 따라 본 발명에서는 곤약 음료의 원료배합과 제조공정상의 문제점을 분석한 결과, 곤약 분말과 율무 분말 및 레몬 분말로 구성되는 복합재료를 압착 성형하고 살균 및 건조시켜 음료수에 혼합함으로써 고영양분이면서 저칼로리의 건강식품을 거부감 없이 섭취할 수 있으며, 또한 식감이 우수하고 다량의 식이섬유가 함유되어 누구나 부작용 없이 건강을 증진시킬 수 있는 곤약 음료의 제조방법을 개발하여 본 발명을 완성하였다.Accordingly, in the present invention, as a result of analyzing the problems of raw material mixing and manufacturing process of konjac beverage, the composite material composed of konjac powder, yulmu powder, and lemon powder is compressed, sterilized, and dried to mix in beverages, resulting in high nutrient and low calorie content. The present invention was completed by developing a method of manufacturing a konjac drink that can ingest healthy food without a feeling of rejection, and also has excellent texture and contains a large amount of dietary fiber so that anyone can promote health without side effects.
본 발명은 곤약 분말과 친화성이 좋은 율무 분말과 레몬 분말을 혼합하여 영양분과 효능을 향상시킨 복합재료를 압출 성형하고 살균하여 음료수에 혼합함으로써 다량의 식이섬유가 함유되어 있고 고영양분이면서 저칼로리의 건강식품을 용이하게 제조할 수 있으며, 또한 레몬 분말에 함유되어 있는 비타민C로 인하여 면역력 증진에 도움을 주고 식감이 우수한 곤약 음료의 제조방법을 제공하는데 그 목적이 있다.The present invention is a mixture of konjac powder and good affinity with yulmu powder and lemon powder, extrusion-molding and sterilizing a composite material that improves nutrients and efficacy, and mixing it in beverages, which contains a large amount of dietary fiber, high nutritional content, and low calorie health. The purpose of the present invention is to provide a method for preparing konjac drink that can easily manufacture food, and also helps improve immunity and has excellent texture due to vitamin C contained in lemon powder.
본 발명에 의한 곤약 음료의 제조방법은, 곤약 분말 90 ~ 95중량%, 율무 분말 3 ~ 7중량%, 레몬 분말 1 ~ 3중량%로 구성되는 복합재료를 물에 용해시키고 30분 내지 1시간 30분 동안 숙성시키는 제1 단계; 상기 숙성된 복합재료 100중량부에 대하여 응고제 1 ~ 2중량부를 투입하고 교반하여 응고시키는 제2 단계; 상기 응고된 복합재료를 직경 1 ~ 8㎜ 크기로 압출 성형한 뒤, 1 ~ 3시간 동안 물에 함침시켜 상기 응고제를 세척하는 제3 단계; 상기 압착 성형된 복합재료를 118 ~ 125℃에서 20 ~ 40분 동안 살균하고 음료수에 혼합하는 제4 단계로 이루어지는 것을 특징으로 한다.The method for preparing a konjac beverage according to the present invention is 90 to 95% by weight of konjac powder, 3 to 7% by weight of yulmu powder, and 1 to 3% by weight of lemon powder dissolved in water and dissolved in water for 30 minutes to 1 hour 30 A first step of aging for a minute; A second step of solidifying by adding 1 to 2 parts by weight of a coagulant and stirring with respect to 100 parts by weight of the aged composite material; A third step of extruding the coagulated composite material to a size of 1 to 8 mm in diameter, and then washing the coagulant by impregnating it with water for 1 to 3 hours; It characterized in that it consists of a fourth step of sterilizing the pressure-molded composite material at 118 ~ 125 ℃ for 20 ~ 40 minutes and mixing in beverages.
본 발명의 바람직한 실시예에 따르면, 상기 제1 단계에서의 복합재료는 3 ~ 5배 중량의 물에 용해시키며, 상기 제2 단계에서의 응고제는 수산화칼슘(Calcium hydroxide, Ca(OH)2)인 것을 특징으로 하고 있다. 그리고 상기 제4 단계에서의 살균은 118 ~ 125℃에서 20 ~ 40분 동안 실시하며, 상기 복합재료는 정제수, 탄산수, 과일주스, 우유 중에서 선택되는 어느 1종을 주성분으로 하는 음료수 100중량부에 대하여 1 ~ 5중량부의 비율로 함유하는 것을 특징으로 한다.According to a preferred embodiment of the present invention, the composite material in the first step is dissolved in 3 to 5 times the weight of water, and the coagulant in the second step is calcium hydroxide (Calcium hydroxide, Ca (OH) 2 ) It is characterized by. And the sterilization in the fourth step is carried out for 20 to 40 minutes at 118 ~ 125 ℃, the composite material is 100 parts by weight based on any one selected from purified water, carbonated water, fruit juice, milk It is characterized by containing in a proportion of 1 to 5 parts by weight.
본 발명의 곤약 음료의 제조방법은 곤약 분말과 친화성이 좋은 율무 분말과 레몬 분말을 혼합하여 영양분과 효능을 향상시킨 복합재료를 압출 성형하고 살균하여 음료수에 혼합함으로써 다량의 식이섬유가 함유되어 있는 고영양분, 저칼로리의 음료를 얻을 수 있으며, 이는 소화가 잘되고 식감이 우수하여 남녀노소 누구나 부작용 없이 건강식품을 섭취할 수 있는 효과가 있다.The method of manufacturing the konjac drink of the present invention contains a large amount of dietary fiber by extruding and sterilizing the nutrient and efficacy composite material by mixing the konjac powder with good affinity with the yulmu powder and the lemon powder and mixing it in the beverage. You can get high-nutrient and low-calorie beverages, which have good digestion and excellent texture, so that everyone can eat healthy foods without side effects.
따라서 본 발명에 따른 곤약 음료는 곤약과 율무 성분이 복합된 식재료에 레몬 성분에 함유되어 있는 비타민C로 인하여 면역력 증진에 도움을 줌으로써 건강을 유지 및 회복시키는 효과가 있다.Therefore, the konjac drink according to the present invention has an effect of maintaining and restoring health by helping to improve immunity due to vitamin C contained in the lemon component in the food composition of the konjac and yulmu ingredients.
이하에서는 본 발명의 곤약 음료의 제조방법에 관하여 상세하게 설명하기로 하되, 이는 본 발명이 속하는 기술분야에서 통상의 지식을 가진 사람(이하 ‘당업자’라 함)이 발명을 용이하게 실시할 수 있을 정도로 예시하기 위한 것이지, 이로 인해 본 발명의 기술적인 사상 및 범주가 한정되는 것을 의미하지는 않는다.Hereinafter, a method of manufacturing the konjac beverage of the present invention will be described in detail, but a person having ordinary knowledge in the technical field to which the present invention pertains (hereinafter referred to as 'the person') can easily implement the invention. This is for illustrative purposes only, and is not meant to limit the technical spirit and scope of the present invention.
본 발명의 곤약 음료의 제조방법은, 곤약 분말 90 ~ 95중량%, 율무 분말 3 ~ 7중량%, 레몬 분말 1 ~ 3중량%로 구성되는 복합재료를 물에 용해시키고 30분 내지 1시간 30분 동안 숙성시키는 제1 단계; 상기 숙성된 복합재료 100중량부에 대하여 응고제 1 ~ 2중량부를 투입하고 교반하여 응고시키는 제2 단계; 상기 응고된 복합재료를 직경 1 ~ 8㎜ 크기로 압출 성형한 뒤, 1 ~ 3시간 동안 물에 함침시켜 상기 응고제를 세척하는 제3 단계; 상기 압착 성형된 복합재료를 118 ~ 125℃에서 20 ~ 40분 동안 살균하고 음료수에 혼합하는 제4 단계로 이루어진다.The method of preparing the konjac beverage of the present invention is dissolved in water, a composite material consisting of konjac powder 90 to 95% by weight, yulmu powder 3 to 7% by weight, and lemon powder 1 to 3% by weight and dissolved in water for 30 minutes to 1 hour 30 minutes. During the first step of aging; A second step of solidifying by adding 1 to 2 parts by weight of a coagulant and stirring with respect to 100 parts by weight of the aged composite material; A third step of extruding the coagulated composite material to a size of 1 to 8 mm in diameter, and then washing the coagulant by impregnating it with water for 1 to 3 hours; It consists of a fourth step of sterilizing the compression-molded composite material at 118 to 125 ° C for 20 to 40 minutes and mixing it in beverages.
본 발명은 곤약 분말에 율무 분말과 레몬 분말로 구성되는 복합분말을 이용하여 건강 음료를 제조하기 위한 것으로, 제1 단계는 곤약 분말 90 ~ 95중량%, 율무 분말 3 ~ 7중량%, 레몬 분말 1 ~ 3중량%로 구성되는 복합재료를 물에 용해시키고 30분 내지 1시간 30분 동안 숙성시키는 과정을 거치는데, 상기 곤약 분말은 천남성과의 여러해살이풀인 구약나물의 땅속줄기(구약감자)를 얇게 썬 후 건조하여 전분질을 제거하여 글루코만난을 주성분으로 하는 가루로 만든 것으로 곤약 정분이라고도 한다. 이 곤약 분말은 물을 15 ~ 20배 정도 흡수할 수 있고 흡수하면 팽윤(swelling)하여 콜로이드 상태, 즉 젤리가 되는 성질을 갖는다.The present invention is to prepare a health drink using a complex powder consisting of yulmu powder and lemon powder in konjac powder, the first step is konjac powder 90 ~ 95% by weight, yulmu powder 3 ~ 7% by weight, lemon powder 1 Dissolve the composite material composed of ~ 3% by weight in water and aged for 30 minutes to 1 hour and 30 minutes, the konjac powder is a subterranean stem (old testament) of old medicinal herbs, which is a perennial plant of Cheonnamseong It is made from powder that contains glucomannan as the main ingredient by removing the starch by drying it after being thinly sliced. This konjac powder can absorb water about 15 to 20 times, and when absorbed, it has a property of swelling to become a colloidal state, that is, jelly.
상기 곤약 분말과 함께 첨가되는 율무 분말은 백미와 같이 정제된 곡물이 아닌 통곡물을 분쇄한 분말로서, 당뇨를 예방하고 체중관리에 도움을 주는 식품으로 알려져 있는데, 한의학에서는 의이인이라고 불릴 정도로 몸속에서 노폐물을 흡수하여 밖으로 배출하는 효능을 가지고 있고 덱스트린 성분은 장내에 연동운동을 촉진하여서 숙변을 제거하는 효능을 보인다. 또한 율무는 100g당 380㎎ 이라는 높은 칼륨을 함유하고 있기 때문에 혈액 속 나트륨을 배출하는 효능이 뛰어남으로 인하여 몸이 붓는 부종을 예방하고 신장 건강에 좋은 효능을 보이고 있다. 더욱이 율무에는 비타민B1이 풍부하게 함유되어 있어 당질을 에너지로 환원하는 대사과정에 중요한 역할을 하므로 당뇨를 예방하는 등 다양한 효능을 나타낼 수 있으며, 눈 건강에 효과적인 루테인과 비타민E가 풍부하게 함유되어 있어 시력 보호 및 백내장 예방에 도움을 주고 현미의 2배에 달하는 양질의 단백질을 들어있다고 한다.Yulmu powder, which is added together with the konjac powder, is a powder obtained by crushing whole grains rather than refined grains, such as white rice, and is known as a food that prevents diabetes and helps weight management. It has the effect of absorbing and discharging it out, and the dextrin component promotes peristaltic movement in the intestine and thus has the effect of removing succinate. In addition, since Yulmu contains a high potassium of 380mg per 100g, it has excellent efficacy in discharging sodium in the blood, preventing swelling of the body and showing good efficacy for kidney health. Moreover, Yulmu is rich in vitamin B1, so it plays an important role in metabolic process of reducing sugar to energy, so it can show various effects such as preventing diabetes, and it is rich in lutein and vitamin E effective for eye health. It is said to contain high-quality protein, which is twice as big as brown rice, to help protect eyesight and prevent cataracts.
이러한 율무는 칼로리가 낮은 편은 아니지만 약 15% 정도가 단백질로 이루어진 식품이기 때문에 다이어트에 좋은 도움을 줄 수 있으며, 칼슘 또한 100g당 140㎎ 정도로 풍부하기 때문에 이 2가지 영양소는 운동과 식이요법을 병행하는 다이어트에 필수적이라고 할 수 있다. 즉, 신진대사를 활발하게 만들어 체지방 분해에 도움을 주고 탄수화물의 흡수를 줄여주며, 식욕억제 호르몬인 렙틴의 분비를 촉진하기 때문에 다이어트에 직접적인 도움을 준다. 또 코익세놀라이드 성분은 혈관을 깨끗하게 청소하는데 도움을 주는 영양소로서 혈액 내의 중성지방을 감소시켜서 동맥경화를 예방하는 효능을 보이며, 율무에 함유된 마그네슘도 혈관을 청소하는데 좋은 효능을 보이는 물질이기 때문에 기름진 음식, 가공식품 등을 많이 섭취하는 분들은 커피대신 율무차를 마시는 것이 도움이 된다고 알려져 있다.These yulmu are not low in calories, but because about 15% of protein is made of protein, they can help with diet, and calcium is also rich in 140mg per 100g, so these two nutrients combine exercise and diet. It can be said to be essential for dieting. In other words, it helps metabolize body fat by actively making metabolism, reduces the absorption of carbohydrates, and promotes the secretion of the appetite suppressant hormone leptin, which helps direct diet. In addition, the coixenolide component is a nutrient that helps clean blood vessels, reducing the triglycerides in the blood, preventing the arteriosclerosis, and the magnesium contained in Yulmu is also a substance that shows good efficacy in cleaning blood vessels. Those who eat a lot of oily foods and processed foods are known to drink Yulmu Tea instead of coffee.
상기와 같은 효능을 갖는 율무 분말은 수분 함량이 약 10% 정도로서 수분 흡수성이 약 15 ~ 20배로 높은 곤약 분말 사이에 침투가 용이하여 영양성분을 보강하고 서로 혼화성이 매우 뛰어나므로, 상기 복합재료 총중량을 기준으로 율무 분말은 3 ~ 7중량%로 배합하는 것이 기능성은 물론 식감을 향상시킬 수 있어 바람직한 것으로 연구되었다.Yulmu powder having the above-mentioned efficacy has a moisture content of about 10%, so it is easy to penetrate between konjac powder having a high water absorption of about 15 to 20 times, reinforcing nutrients and being highly compatible with each other, so the total weight of the composite material Based on the study, it was studied that it is preferable to mix the ulmu powder with 3 to 7% by weight because it can improve the texture as well as the functionality.
그리고 레몬 분말은 pH 2 ~ 3 정도의 상당히 높은 산도를 가지고 있지만 알칼리성 식품이기 때문에 체내의 산도 균형을 맞출 수 있는데, 레몬의 함유되어 있는 비타민C는 바이러스 세포의 핵산을 공격하고 박테리아까지 제거해 감기 예방, 피부 트러블 및 면역력 증진에 도움을 준다고 한다. 또 레몬에 들어있는 구연산 성분은 몸에 쌓인 피로를 회복시켜 주는 역할을 하고 에너지 생성에 필수 요소인 철분 흡수도 촉진시키며, 레몬 속 수용성 섬유질 펙틴은 물을 흡수하면 부피가 커져 뇌가 포만감을 느끼기 때문에 다이어트에도 효과적이다.And lemon powder has a fairly high acidity of pH 2 ~ 3, but it is an alkaline food, so it can balance the acidity in the body. Vitamin C contained in lemon attacks the nucleic acids of viral cells and removes bacteria to prevent colds. It is said to help skin trouble and immunity. In addition, the citric acid component in lemon plays a role in restoring fatigue accumulated in the body and promotes iron absorption, which is an essential element for energy generation, and the water-soluble fibrous pectin in lemon absorbs water, which increases the volume and makes the brain feel full. It is also effective on diet.
상기 레몬 분말은 사람의 몸을 알칼리화 시켜서 pH 수치를 조절하는 역할을 하는 것으로, 상기 복합재료 총중량을 기준으로 레몬 분말은 1 ~ 3중량% 범위로 함유하는 것이 강한 신맛을 나타내는 레몬 분말로 인한 음료의 향과 식감을 조절하는데 가장 적합한 것으로 증명되었다.The lemon powder serves to adjust the pH value by alkalizing the human body, and based on the total weight of the composite material, the lemon powder is contained in the range of 1 to 3% by weight of the beverage due to the lemon powder showing strong sour taste It has been proven to be the most suitable for controlling flavor and texture.
본 발명에서의 제1 단계는 곤약 분말, 율무 분말 및 레몬 분말을 포함하는 복합재료를 물에 용해시키고 30분 내지 1시간 30분 동안 숙성시키게 되는바, 이로 인하여 상기 복합재료는 3 ~ 5배 중량의 물에 용해되어 응고되기에 적합한 상태로 팽윤(swelling)되는 것이다.In the first step of the present invention, the composite material including konjac powder, yulmu powder and lemon powder is dissolved in water and aged for 30 minutes to 1 hour 30 minutes, whereby the composite material is 3 to 5 times the weight. It is swelling in a state suitable for being dissolved in water and solidified.
다음으로, 제2 단계는 상기 숙성된 복합재료 100중량부에 대하여 응고제 1 ~ 2중량부를 투입하고 교반하여 응고시키는 과정으로서, 상기 응고제는 인체에 무해한 것이라면 특별한 제한이 있는 것은 아니지만, 본 발명에서 제조되는 음료의 산도를 적절한 범위로 조절하기 위해 복합재료의 pH는 10.5 ~ 11.5 정도로 유지하는 것이 식감에 효과적이라는 사실을 확인함에 따라, 본 발명에서는 탄산칼슘(Calcium carbonate)이나 계란껍질분말과 같은 응고제를 배제하고 강염기인 수산화칼슘(Calcium hydroxide, Ca(OH)2)을 사용하였으며, 이는 공기 중의 이산화탄소를 흡수하여 굳어지는 성질을 나타내므로 첨가된 복합재료를 응고시키게 된다.Next, the second step is a process in which 1 to 2 parts by weight of a coagulant is added to 100 parts by weight of the aged composite material and stirred to coagulate. The coagulant is not particularly limited as long as it is harmless to the human body. As it is confirmed that maintaining the pH of the composite material at about 10.5 to 11.5 to control the acidity of the beverage to be in an appropriate range is effective for texture, in the present invention, a coagulant such as calcium carbonate or egg shell powder is used. Excluding and using a strong base calcium hydroxide (Calcium hydroxide, Ca (OH) 2 ), which shows the property of hardening by absorbing carbon dioxide in the air to solidify the added composite material.
상기 수산화칼슘은 소석회, 가성석회라고도 불리어지며, OH기가 있기 때문에 녹이면 염기성 용액이 된다. 물에 잘 녹는 편은 아니지만 녹기만 하면 강염기가 된다. 이 수산화칼슘은 건축용 석회 반죽, 표백분(CaOCl2)의 원료, 산성 토양의 교정과 같은 용도 이외에도 식품에도 많이 들어가는데, 곤약을 굳히는 경우뿐만 아니라 술의 일종인 코냑을 만들 때에도 들어간다. 이는 무취에 쓴 맛이 나는 가루로 인체에 대한 부작용이 보고되지 않았지만 가능하면 2% 이내의 소량으로 첨가하는 것이 바람직하다.The calcium hydroxide is also called slaked lime and caustic lime, and because it has an OH group, it becomes a basic solution when dissolved. It's not soluble in water, but it just becomes strong when dissolved. This calcium hydroxide is not only used in foods other than for use in building lime dough, raw materials for bleaching powder (CaOCl 2 ), and correction of acidic soils, but it is also used to make cognac, a kind of liquor, as well as to harden konjac. This is an odorless, bitter taste powder. No side effects have been reported on the human body, but it is desirable to add it in small amounts within 2%.
그 다음 제3 단계는 상기 응고된 복합재료를 직경 1 ~ 8㎜ 크기로 압출 성형한 뒤, 1 ~ 3시간 동안 물에 함침시켜 상기 응고제를 세척하는 과정인데, 상기 복합재료를 구형으로 성형하는 입자의 크기는 다양한 용도로 사용하기 위한 소비자의 요구에 부응하기 위한 것으로, 이러한 성형체를 제조하기 위해서는 교체 가능한 다양한 형태의 지그 유니트가 부착된 성형 압출기를 이용하여 상기 복합재료를 압출 성형시키는 공정을 거친 다음, 일정 형상으로 성형된 복합재료를 50 ~ 60℃의 온수관을 통과시키면서 1 ~ 2시간 동안 숙성시키는 공정을 거침으로써 음용 시 조직감이 좋은 복합재료 성형체를 형성할 수 있다.Next, the third step is extruding the coagulated composite material to a size of 1 to 8 mm in diameter, and then washing the coagulant by impregnating it with water for 1 to 3 hours. Particles forming the composite material into a spherical shape The size of the product is intended to meet the needs of consumers for various purposes, and to manufacture such a molded product, a process of extruding the composite material is performed using a molding extruder with a variety of replaceable jig units attached. , Through the process of aging the composite material molded into a predetermined shape for 1 to 2 hours while passing through a hot water pipe at 50 to 60 ° C, a composite material molded body having good texture when drinking can be formed.
그리고 상기와 같이 제조된 복합재료 성형체는 1 ~ 3시간 동안 물에 함침시켜 응고제, 즉 수산화칼슘(Ca(OH)2)을 세척하게 되는데, 이를 녹일 때는 발열반응이 일어나기 때문에 열을 가해주면 오히려 용해도가 떨어지므로 냉수를 사용하는 것이 바람직하다. 참고로 수산화칼슘(Ca(OH)2)을 물에 녹인 포화수용액을 석회수(lime water)라 하며, 소독, 살균제, 이산화탄소 검사 시약으로 쓰인다.In addition, the composite material molded body prepared as described above is immersed in water for 1 to 3 hours to wash the coagulant, that is, calcium hydroxide (Ca (OH) 2 ). It is preferable to use cold water as it falls. For reference, a saturated aqueous solution in which calcium hydroxide (Ca (OH) 2 ) is dissolved in water is called lime water, and is used as a disinfection, disinfectant, and carbon dioxide test reagent.
마지막 제4 단계는 상기 압착 성형된 복합재료를 118 ~ 125℃에서 20 ~ 40분 동안 살균하고 음료수에 혼합하는 과정으로, 이러한 살균과정은 반드시 고압 가열공정으로 실시함으로써 완전한 살균으로 인한 부패 방지효과는 물론 글루코만난 섬유질의 조직감이 양호한 상태로 가공되며, 이로 인하여 복합재료 성형체의 내부 및 외부 형태가 흐트러지거나 변질되지 않고 장기간(12개월 이상) 동안 우수한 식감을 유지할 수 있게 된다.The final fourth step is a process of sterilizing the compression-molded composite material at 118 to 125 ° C. for 20 to 40 minutes and mixing it in beverages. This sterilization process must be carried out by a high-pressure heating process, thereby preventing the corruption caused by complete sterilization. Of course, the texture of the glucomannan fiber is processed in a good state, and thereby, the internal and external shapes of the composite material molded body are not disturbed or deteriorated, and an excellent texture can be maintained for a long period (over 12 months).
그리고 상기 압출 성형된 복합재료는 정제수, 탄산수, 과일주스, 우유 중에서 선택되는 어느 1종을 주성분으로 하는 음료수 100중량부에 대하여 1 ~ 5중량부의 비율로 함유함으로써 음용 가능한 곤약 음료로 제조되는데, 본 발명의 곤약 음료는 주재료인 곤약 분말, 율무 분말 및 레몬 분말을 포함하는 복합재료 성형체에 부재료인 과일엑기스, 향료, 당류, 기타 첨가제 등을 첨가한 후 공지의 음료 제조공정인 예열, 탈기, 충진, 밀봉, 살균, 냉각 및 포장하는 단계 등을 거쳐 제품화할 수 있다.In addition, the extruded composite material is produced as a drinkable konjac drink by containing 1 to 5 parts by weight based on 100 parts by weight of a beverage containing any one selected from purified water, carbonated water, fruit juice, and milk. The konjac beverage of the invention is added to fruit extracts, fragrances, sugars, and other additives as additives to a composite material molded body comprising konjac powder, yulmu powder, and lemon powder as main ingredients, followed by pre-heating, degassing, filling, etc. It can be commercialized through the steps of sealing, sterilization, cooling and packaging.
이상에서 살펴본 바와 같이, 본 발명에 의해 제조되는 곤약 음료는 수많은 실험을 거쳐 완성되었으나, 이하에서는 당업자가 용이하게 이해하고 실시할 수 있을 정도의 바람직한 실시예를 통하여 본 발명을 설명한다.As described above, the konjac beverage prepared by the present invention has been completed through numerous experiments, but the present invention will be described below through preferred embodiments that are easily understood and practiced by those skilled in the art.
[실시예][Example]
곤약 분말 93중량%, 율무 분말 5중량%, 레몬 분말 2중량%로 구성되는 복합재료를 물에 용해시키고 1시간 동안 숙성시킨 복합재료 100중량부에 대하여 응고제인 수산화칼슘(Ca(OH)2) 분말 1.5중량부를 투입하고 교반하여 응고시킨 다음, 직경 1, 3, 5, 8㎜ 크기의 구형태로 각각 압출 성형하고 1 ~ 3시간 동안 물에 함침시켜 상기 응고제를 제거하였다. 상기 성형된 복합재료 성형체를 121℃에서 30분 동안 살균 및 건조시키고 복숭아 과즙주스 100중량부에 대하여 3중량부의 비율로 혼합하여 곤약 음료를 제조하였다.Calcium hydroxide (Ca (OH) 2 ) powder as a coagulant for 100 parts by weight of a composite material composed of 93% by weight of konjac powder, 5% by weight of Yulmu powder, and 2% by weight of lemon powder in water and aged for 1 hour After adding 1.5 parts by weight and stirring to coagulate, each of the spherical shapes having a diameter of 1, 3, 5, or 8 mm was extruded, and the coagulant was removed by impregnating with water for 1-3 hours. The molded composite material molded body was sterilized and dried at 121 ° C. for 30 minutes, and mixed in a proportion of 3 parts by weight with respect to 100 parts by weight of peach juice to prepare a konjac drink.
[실험예][Experimental Example]
상기 실시예의 방법으로 제조된 곤약 음료를 경북 경주시에 거주하는 10세 이상 60세 이하의 관능검사 평가원 50인에 대해 5점 척도 기호도 검사(5: 매우 좋다, 4: 좋다, 3: 보통, 2: 나쁨, 1: 매우 나쁨)를 실시하였으며, 그 평가결과에 대한 평균치를 아래 [표 1]에 나타내었다.The konjac beverage prepared by the method of the above embodiment was tested for the 5-point scale preference (50: very good, 4: good, 3: moderate, 2 :) for 50 sensory test evaluators aged 10 to 60 who live in Gyeongju, Gyeongbuk. Bad, 1: very bad), and the average value of the evaluation results is shown in [Table 1] below.
상기 [표 1]에서와 같이, 본 발명의 제조방법에 의한 곤약 음료는 곤약과 율무 성분, 그리고 레몬 성분이 복합된 고영양분, 저칼로리의 음료로서, 독특한 외관과 적절한 조직감, 그리고 좋은 풍미와 함께 고소한 맛을 갖고 있으므로 식재료로서의 용도에 한정되지 않고 언제 어디서나 간편하게 섭취할 수 있으며, 또한 기존 음료수의 향과 맛을 그대로 살리면서 식이섬유와 비타민 등의 영양소가 풍부한 곤약 음료를 제공할 수 있을 뿐만 아니라 소화가 잘되고 식감이 우수하여 남녀노소 누구에게나 거부감이나 부작용 없이 인체에 좋은 건강식품을 섭취할 수 있음을 확인하였다.As shown in [Table 1], the konjac drink according to the manufacturing method of the present invention is a high nutritional, low-calorie drink with a combination of konjac and yulmu ingredients, and a lemon ingredient, sue with a unique appearance and proper texture, and good flavor. Since it has a taste, it is not limited to its use as a food ingredient, and can be easily consumed anytime, anywhere, and it can provide konjac drinks rich in nutrients, such as dietary fiber and vitamins, while preserving the aroma and taste of existing drinks. It was confirmed that it is possible to eat healthy foods that are good for the human body without rejection or side effects to all men and women of all ages.
따라서 본 발명에 따른 곤약 음료는 본 발명의 기술적 사상을 벗어나지 않는 범위 내에서 당업자에 의해 다양한 형태로 치환, 변형 및 변경이 가능한 것으로, 폭넓은 연령대의 소비자에게 기호도가 높고 위생적인 천연식품을 섭취하는 것이 가능하여 인체의 건강을 유지 및 회복시키는 효과가 있다.Therefore, the konjac beverage according to the present invention can be substituted, modified, and changed in various forms by those skilled in the art without departing from the technical spirit of the present invention, and ingesting natural foods with high preference and hygiene to consumers of a wide range of ages It is possible to maintain and restore the health of the human body.
Claims (5)
상기 숙성된 복합재료 100중량부에 대하여 응고제 1 ~ 2중량부를 투입하고 교반하여 응고시키는 제2 단계;
상기 응고된 복합재료를 직경 1 ~ 8㎜ 크기로 압착 성형한 뒤, 1 ~ 3시간 동안 물에 함침시켜 상기 응고제를 세척하는 제3 단계;
상기 압착 성형된 복합재료를 118 ~ 125℃에서 20 ~ 40분 동안 살균하고 음료수에 혼합하는 제4 단계;
로 이루어지는 것을 특징으로 하는 곤약 음료의 제조방법.The first step of dissolving a composite material consisting of konjac powder 90 ~ 95% by weight, Yulmu powder 3 ~ 7% by weight, lemon powder 1 ~ 3% by weight in water and aged for 30 minutes to 1 hour 30 minutes;
A second step of solidifying by adding 1 to 2 parts by weight of a coagulant and stirring with respect to 100 parts by weight of the aged composite material;
A third step of washing the coagulant by pressure-molding the coagulated composite material to a size of 1 to 8 mm in diameter and impregnating with water for 1 to 3 hours;
A fourth step of sterilizing the compression-molded composite material at 118 to 125 ° C. for 20 to 40 minutes and mixing it in beverage;
Method of manufacturing a konjac beverage, characterized in that consisting of.
상기 제1 단계에서의 복합재료는 3 ~ 5배 중량의 물에 용해시키는 것을 특징으로 하는 곤약 음료의 제조방법.According to claim 1,
The method of manufacturing a konjac beverage characterized in that the composite material in the first step is dissolved in water of 3 to 5 times the weight.
상기 제2 단계에서의 응고제는 수산화칼슘(Calcium hydroxide, Ca(OH)2)인 것을 특징으로 하는 곤약 음료의 제조방법.According to claim 1,
Coagulant in the second step is a method of manufacturing a konjac drink, characterized in that the calcium hydroxide (Calcium hydroxide, Ca (OH) 2 ).
상기 제4 단계에서의 살균은 118 ~ 125℃에서 20 ~ 40분 동안 실시하는 것을 특징으로 하는 곤약 음료의 제조방법.According to claim 1,
The sterilization in the fourth step is a method of manufacturing konjac beverage, characterized in that for 20 to 40 minutes at 118 ~ 125 ℃.
상기 제4 단계에서의 복합재료는 정제수, 탄산수, 과일주스, 우유 중에서 선택되는 어느 1종을 주성분으로 하는 음료수 100중량부에 대하여 1 ~ 5중량부의 비율로 함유하는 것을 특징으로 하는 곤약 음료의 제조방법.
According to claim 1,
The composite material in the fourth step is the production of konjac beverage, characterized in that it contains in a proportion of 1 to 5 parts by weight relative to 100 parts by weight of beverages containing any one selected from purified water, carbonated water, fruit juice, milk Way.
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