KR20210039769A - Manufacturing method of Nurungi using liquerfied Opuntia humifusa - Google Patents
Manufacturing method of Nurungi using liquerfied Opuntia humifusa Download PDFInfo
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- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
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Abstract
Description
본 발명은 천년초 액상액을 이용한 누룽지의 제조 방법에 관한 것이다.The present invention relates to a method for producing nurungji using a liquid cheonnyeoncho.
천년초(Opuntia humifusa)는 다년초 식물의 선인장(Opuntia)과 식물로 부채선인장과(Opuntioideae)에 속하며 줄기의 형태가 손바닥과 비슷하여 손바닥선인장이라고도 불린다. 영하 20℃의 혹한에도 자체의 수분을 절반으로 감소시켜 겨울 노지에서도 얼어 죽지 않고 강한 생명력을 유지하는 특성을 가지고 있는 한국토종 식용 선인장이다(Cho Y, Choi MY (2009) Korean J Food Cookery Sci, 25, 134-142). 천년초 선인장의 재배는 인삼과 달리 땅에 한번 이식한 후 수 십년을 한 자리에서 재배해도 흙에 영향을 주지 않고 오히려 뿌리와 줄기의 약리 효과가 높아지며 뿌리에는 삼냄새가 나서 '태삼선인장' 이라고 불리고 있다(Lee DH (2011) MS thesis. Seokyeong University, Seoul, Korea). 또한, 천년초의 영양 기능성 성분은 폴리페놀 화합물, 식이섬유, 비타민, 칼슘, 무기질, 아미노산, 복합다당류 등의 영양성분을 다량 함유하고 있으며 그 중에서 식이섬유와 칼슘은 다른 식물에 비해 다량 함유되어 있다(Choi JH (2010) MS thesis. Kyonggi University, Seoul, Korea).Opuntia humifusa is a perennial plant of the cactus (Opuntia) family and belongs to the Opuntioideae family, and the stem is similar to the palm of the hand, so it is also called the palm cactus. It is a Korean native edible cactus that has the characteristics of maintaining strong vitality without freezing and dying even in winter outdoors by reducing its moisture by half even in cold temperatures below -20℃ (Cho Y, Choi MY (2009) Korean J Food Cookery Sci, 25 , 134-142). Unlike ginseng, cultivation of Cactus Cactus is called'Taesam Cactus' because it does not affect the soil even if it is cultivated in one place for several decades after transplanting it once into the ground. Rather, the pharmacological effect of the roots and stems increases, and the root smells of ginseng. (Lee DH (2011) MS thesis. Seokyeong University, Seoul, Korea). In addition, the nutritional functional ingredients of Cheonnyeoncho contain a large amount of nutrients such as polyphenol compounds, dietary fiber, vitamins, calcium, minerals, amino acids, and complex polysaccharides, among which dietary fiber and calcium are contained in large amounts compared to other plants ( Choi JH (2010) MS thesis.Kyonggi University, Seoul, Korea).
천년초는 몇 가지 면에서 제주도에 널리 분포하는 손바닥 선인장인 백년초( Opuntia ficus-indica var saboten Makino)와 구별되는데, 첫째로 천년초는 백년초와 달리 식물세포에 당과 마니톨의 축적으로 얼음 생성 및 세포 내 동결 탈수를 방지함으로써 20℃ 이하의 겨울철에도 동사하지 않는다. 둘째로, 천년초는 지면 가까이 성장하지만 백년초는 1m 이상 높이로 성장한다.In several ways, Cheonnyeoncho is distinguished from Opuntia ficus-indica var saboten Makino, an opuntia ficus-indica var saboten Makino, which is widely distributed in Jeju Island. As it prevents freezing and dehydration, it does not suffer even in winter below 20℃. Second, Cheonnyeoncho grows close to the ground, but Baengnyeoncho grows to a height of 1m or more.
천년초는 단백질 함량이 높아 맛이 좋고 영양학적으로 가치가 높으며 대부분의 탄수화물은 식이섬유로 구성되어 있는데 이것은 다이어트와 건강에 필수적인 성분이다. 식이섬유함량은 약 5%로 칡 등보다 높으며 비타민C의 함량은 약 1% 정도로 다른 선인장이나 알로에 보다 높다. 천년초 잎을 분석하면 지방과 염분이 매우 낮고 식이섬유, 비타민C, 칼슘의 함량이 높다. 그래서 천년초는 당뇨병이 있는 사람들이 이용할 수 있으며 필수아미노산의 함량이 높은 특징이 있다.Cheonnyeoncho has high protein content, so it tastes good and has high nutritional value. Most carbohydrates are composed of dietary fiber, which is an essential ingredient for diet and health. The content of dietary fiber is about 5%, which is higher than that of arrowroot, and the content of vitamin C is about 1%, which is higher than that of other cacti or aloe. When analyzing the leaves of Cheonnyeoncho, fat and salt are very low, and the contents of dietary fiber, vitamin C, and calcium are high. So, Cheonnyeoncho can be used by people with diabetes and has a high content of essential amino acids.
천년초(千年草) 선인장에는 초강력 항산화 성분(플라보노이드)이 많이 들어 있어 유해산소 제거 능력이 탁월하며, 노화와 질병의 가장 중요한 요인인 산화와 염증에 강력한 저항력과 개선하는 능력이 탁월하다고 알려져 있다. 이외에도 천년초 선인장은 치매 억제, 뇌 혈관계, 당뇨 및 기타 성인병, 알콜 대사 등에 유용하다고 알려져 있다. 즉, 천년초 선인장은 성인병의 주원인이 되는 활성산소를 포착 제거하고 노화억제, 항산화, 항암효과, 항염에 뛰어나고 항바이러스, 항혈액응고, 급성간염 억제, 고혈압 등의 예방효과가 있는 플라보노이드를 대량 함유하고 있다.Cheonnyeoncho (千年草) cactus contains a lot of super-strong antioxidants (flavonoids), so it has excellent ability to remove harmful oxygen, and it is known for its strong resistance to oxidation and inflammation, which are the most important factors of aging and disease, and its ability to improve. In addition, Cheonnyeoncho cactus is known to be useful for dementia suppression, cerebral vascular system, diabetes and other adult diseases, and alcohol metabolism. In other words, Cheonnyeoncho cactus captures and removes active oxygen, which is the main cause of adult diseases, and contains a large amount of flavonoids, which are excellent in anti-aging, anti-oxidation, anti-cancer effects, and anti-inflammatory properties, and have antiviral, anti-blood coagulation, acute hepatitis inhibition, and high blood pressure have.
천년초의 줄기와 열매는 동맥경화, 당뇨병, 위장염, 고혈당 등의 성인병에 사용되고 있다. 또한, 천년초는 황산화효과, 항균효과, 위궤양 치유효과, 간기능 보호효과, 접촉성 피부염 완화효과, 항염효과 및 소염작용 등의 효능이 있다는 여러 연구결과가 나와 있다. 아울러, 변비예방과 장의 활성을 돕는 식이섬유가 48.5%, 기타 무기질, 사포닌, 아미노산, 복합 다당류가 타 작물에 비해 높게 함유, 칼슘, 불포화지방산 다량 함유하고 있다. 또한, 질병과 노화로부터 인체를 보호하는 기능을 하고 정상적인 신진대사 과정에서 손상된 신체조직을 복구하는 세포를 활성화, 암세포 성장 억제 및 각종 암 예방 효과를 갖는 것으로 알려진 페놀성 화합물을 높게 함유하고 있어 항산화성, 항균성도 우수하다. The stems and fruits of Cheonnyeoncho are used in adult diseases such as arteriosclerosis, diabetes, gastroenteritis, and high blood sugar. In addition, several studies have shown that Cheonnyeoncho has sulfation effect, antibacterial effect, gastric ulcer healing effect, liver function protection effect, contact dermatitis relief effect, anti-inflammatory effect and anti-inflammatory effect. In addition, it contains 48.5% of dietary fiber, which helps prevent constipation and intestinal activity, and contains higher amounts of other minerals, saponins, amino acids, and complex polysaccharides than other crops, and contains large amounts of calcium and unsaturated fatty acids. In addition, it has a high level of phenolic compounds known to protect the human body from diseases and aging, activate cells that restore damaged body tissues during normal metabolic processes, inhibit cancer cell growth, and prevent various cancers. , It has excellent antibacterial properties.
천년초 선인장에 연구로는 주로 항산화, 항균, 항암 효과 등의 생리활성에 관한 연구, 천년초에서 분리한점질 다당의 면역 활성에 관한 연구 등이 보고되었으며 천년초를 이용한 가공제품에 관한 연구는 쌀 막걸리, 쿠키, 우리밀 국수, 와인, 생면, 떡, 식빵, 음료 등에 첨가하여 이용성 증진을 위한 품질특성을 조사한 연구가 보고되었다. 천년초 선인장은 가시를 제외한 파란색의 줄기, 붉은색의 열매, 노란색의 꽃, 흰색의 뿌리, 검은색의 씨앗 등의 오색을 갖추고 있으며 각각 영양 성분 및 약리 효능이 있어 선인장 전체가 상품가치가 뛰어나며 각각의 특성을 살려서 제품개발이 가능할 것으로 보인다. 천년초 분말의 물리적 특성 및 부위별 기능성 성분에 관한 연구가 보고되고 있지만 아직 미미한 실정으로 천년초를 이용한 가공제품 개발 시 제품의 종류나 특성에 따라 가공처리 방법이 달라질 수 있기 때문에 적절한 조건을 찾는 다양한 연구가 필요하다.Studies on physiological activities such as anti-oxidation, antibacterial, and anti-cancer effects have been reported mainly on cheonnyeoncho cactus, as well as studies on the immune activity of mucilage polysaccharides isolated from cheonnyeoncho. Research on processed products using cheonnyeoncho is rice makgeolli and cookies. , Korean wheat noodles, wine, raw noodles, rice cakes, bread, beverages, etc. to improve the usability of the quality characteristics to improve the research has been reported. Cheonnyeoncho cactus has five colors such as blue stems, red fruits, yellow flowers, white roots, and black seeds excluding thorns. It seems that product development is possible by utilizing the characteristics. Studies on the physical properties and functional components of Cheonnyeoncho powder have been reported, but it is still insignificant. When developing processed products using Cheonnyeoncho, the processing method may vary depending on the type or characteristics of the product, so various studies to find appropriate conditions have been conducted. need.
한편, 본 발명과 관련된 선행기술로서 한국공개특허 제2000-0066837호에 손바닥선인장 열매를 고압가열기속에 넣고 110 내지 125℃의 온도에서 2 내지 4시간 가열압착시켜 원액을 추출한 다음, 추출된 열매엑기스 원액에 비타민C 및 올리고당을 첨가하고 100배 이상 고농축화시켜 손바닥선인장 열매 고농축액을 얻고 이 고농축액을 폴리비닐아세테이트, 폴리메틸아크릴레이트, 폴리메틸메틸아크릴레이트, 폴리-2-하이드록시에틸메틸아크릴레이트, 폴리비닐아세탈, 폴리카프로락톤, 에틸셀룰로오즈, 하이드록시프로필메틸셀룰로오즈 또는 이들의 혼합물중에서 선택된 코팅물질로 캡슐화시켜 건강식품 연질캡슐을 제조하는 방법이 있다.On the other hand, as a prior art related to the present invention, in Korean Patent Publication No. 2000-0066837, the palm cactus fruit is placed in a high-pressure heater and heated and compressed at a temperature of 110 to 125°C for 2 to 4 hours to extract the stock solution, and then the extracted fruit extract stock solution Vitamin C and oligosaccharides are added to the mixture and concentrated 100 times or more to obtain a high concentration of palm cactus fruit, and this high concentration is used as polyvinyl acetate, polymethyl acrylate, polymethyl methyl acrylate, and poly-2-hydroxyethyl methyl acrylate. , Polyvinyl acetal, polycaprolactone, ethyl cellulose, hydroxypropyl methyl cellulose, or a mixture thereof is encapsulated with a coating material selected from a method of manufacturing a health food soft capsule.
또한 한국공개특허 제2005-0081096호에 (1)당 및 유산균 혼합액을 이용하여 손바닥선인장 열매의 발효 추출액을 얻은 후 이를 동결건조하여 분말화하는 단계를 포함하는 손바닥선인장 열매 발효분말의 제조방법과 (2)이와 같은 방법으로 제조되는 발효분말 및 (3)상기 발효분말을 살균한 우유에 넣고 백설탕과 유산균을 혼합하여 발효하는 단계를 포함하는 손바닥선인장 열매 발효유의 제조방법과 (4)이와 같은 방법으로 제조되는 발효유에 관한 손바닥선인장 열매 발효분말 및 발효유의 제조방법에 관한 내용이 있다.In addition, Korean Patent Laid-Open Publication No. 2005-0081096 discloses (1) A method for producing fermented palm cactus fruit powder comprising the step of obtaining a fermented extract of palm cactus fruit using a mixture of sugar and lactic acid bacteria and lyophilizing it to powder ( 2) the fermented powder prepared in the same way and (3) the fermented palm cactus fruit fermented milk comprising the step of fermenting by mixing the fermented powder into sterilized milk and mixing white sugar and lactic acid bacteria, and (4) in the same way. There is a description of the fermented palm cactus fruit powder related to the fermented milk to be manufactured and the method of manufacturing the fermented milk.
그러나, 천년초는 페르펜 성분 등이 함유되어 있어 즙으로 내어 먹기에 다소 거북스러운 맛이 있고, 육질이 치밀하고 단단하여 추출액을 제조하기에 어렵다는 단점이 있다. 또한, 천년초의 줄기, 열매 및 뿌리를 구성하는 주성분인 펙틴이나 다당류에 의해 점성을 가진 점액질이 존재하고, 이러한 점액질로 인하여 유효성분을 추출하거나 다양한 형태의 식품으로 가공하기 어렵다는 문제점으로 인해 아직까지 천년초의 영양성분을 그대로 섭취할 수 있도록 한 건강기능식품으로 사용되기 어려운 실정이다. 이와 같이, 천년초는 점성이 강한 점액 다당체를 다량 함유하고 있어서 타 재료들과의 혼합이 매우 어렵다는 기술적 한계가 있어서, 우수한 효능을 가진 식품소재임에도 불구하고 아직까지 다양한 가공식품으로 개발되는데 많은 어려움을 겪고 있으므로, 점도를 감소시켜 다양한 가공식품에 적용될 수 있도록 식품소재로 개발하는 것이 요구된다.However, Cheonnyeoncho has a disadvantage in that it is difficult to prepare an extract because it contains a ferpen component and so on, it has a somewhat uncomfortable taste to be eaten as a juice, and the meat quality is dense and hard. In addition, due to the problem that it is difficult to extract active ingredients or process into various types of food due to the presence of viscous mucus due to pectin or polysaccharides, which are the main components constituting the stem, fruits and roots of Cheonnyeoncho, Cheonnyeoncho has yet to be It is difficult to use as a health functional food that allows you to consume the nutrients of the food as it is. As such, Cheonnyeoncho has a technical limitation that it is very difficult to mix with other ingredients because it contains a large amount of viscous mucous polysaccharides. Despite being a food material with excellent efficacy, it is still difficult to develop into various processed foods. Therefore, it is required to develop it as a food material so that it can be applied to various processed foods by reducing the viscosity.
한편, 누룽지는 오늘날처럼 과자나 빵, 그 밖의 간식거리가 그다지 많지 않던 시절 가장 많이 찾던 간식 거리의 하나로서, 누룽지는 구수하고 담백한 맛으로 인하여 누룽밥이나 숭늉으로 만들어 먹는 등 쌀을 주식으로 하는 한국인의 입맛에 가장 잘 맞는 식사대용의 건강식품으로 알려져 있다. 종래 누룽지 관련 선행기술로는 여러 건이 공개되어 있는데, 그 중 대한민국 공개특허공보 공개번호 특1998-0008033호는 현미와 잡곡, 야채류를 적정비율로 분쇄기에 투입 분쇄하여 적정량의 물과 함께 열솥에 투입한 뒤적정시간 가열하여 누룽지가 제조되는 "누룽지의 제조방법"에 관한 것이고, 대한민국 공개특허공보 공개번호10-2006-0083074호는 70~100메쉬로 분쇄한 곡분과 변성초산전분의 혼합물을 압출호화시켜 인조쌀을 제조한 후인조쌀을 물에 침지시켜 성형을 하며 성형된 혼합물을 가열굽기하여 누룽지를 제조하는 "누룽지의 제조방법"에 관한 것이며, 대한민국 등록특허공보 등록번호 10-0406552호는 쌀을 원료로 한 누룽지 제품을 휴대용으로 제조하여 일정 온도 이상의 뜨거운 물만 부으면 누룽밥을 먹을 수 있도록 한 "누룽지 제조방법"에 관한 것이고, 대한민국 등록특허공보 등록번호 10-0529823호는 쌀 익힘 공정에 의해 얻어진 고돌밥 90중량%에 향미재 10중량%를 혼합한 후 가열시켜 누룽지를 제조하는 "누룽지의 제조방법"에 관한 것으로서, 이들 공개된 발명들은 주원료를 거의 백미를 사용하기 때문에 본 발명의 천년초 액상액의 제조 원료가 전혀 상이하고 영양가 면에서도 본 발명의 효과와는 상이한 문제점이 있었다.On the other hand, Nurungji is one of the most sought after snack streets when there were not so many snacks, bread, and other snacks like today. It is known as a health food for meals that best suits your taste buds. Conventionally, there are several prior art related to nurungji. Among them, Korean Patent Laid-Open Publication No. 1998-0008033 uses brown rice, grains, and vegetables in a grinder in an appropriate ratio and pulverized, and then added to a heat cooker with an appropriate amount of water. It relates to a "manufacturing method of nurungji" in which nurungji is produced by heating for an appropriate time, and Korean Patent Laid-Open Publication No. 10-2006-0083074 extrudes a mixture of grain flour and modified acetic acid starch pulverized into 70-100 mesh. After manufacturing artificial rice, artificial rice is immersed in water to form, and the molded mixture is heated and baked to produce nurungji. It relates to a "Nurungji manufacturing method" in which a nurungji product made as a raw material is manufactured portablely so that nurungbap can be eaten only by pouring hot water above a certain temperature, and Korean Patent Registration No. 10-0529823 is Godolbab obtained by a rice cooking process. It relates to a "method for producing nurungji" in which 90% by weight of a flavoring material is mixed with 10% by weight and then heated to produce nurungji, and these disclosed inventions use almost white rice as the main raw material, so the preparation of the liquid cheonnyeoncho of the present invention The raw material was completely different and there was a problem different from the effect of the present invention in terms of nutritional value.
이에, 본 발명자들은 주로 열매와 줄기를 샐러드용 생식 또는 즙을 내어 식용이나 식품 대용으로 사용하지만, 다양한 가공 식품으로서 개발되지 않은 천년초의 기능성 식품으로 개발하고자 노력하던 중, 천년초 열매, 줄기 및 뿌리 혼합물의 액상액을 이용하여 누룽지를 개발하고 이의 기능성과 기호도가 높음을 확인함으로써, 본 발명을 완성하였다.Accordingly, the present inventors mainly use the fruits and stems as raw or juice for salads and use them as edible or food substitutes, but while trying to develop them as functional foods of Cheonnyeoncho that were not developed as various processed foods, Cheonnyeoncho fruit, stem and root mixture The present invention was completed by developing nurungji using the liquid solution of, and confirming that its functionality and preference are high.
본 발명의 목적은 천년초가 가지는 모든 부위를 영양소의 손실없이 그대로 간편하게 섭취할 수 있는 건강기능식품으로 사용되는 천년초 누룽지의 제조방법을 제공하는 것이다. 구체적으로, 본 발명은 웰빙시대에 걸맞는 기능성 작물로서 천년초를 이용하여 새로운 식품소재 및 이를 이용한 다양한 가공식품을 제공하는 것으로, 구체적으로는 약성이 탁월하지만 복용, 보관과 휴대가 어렵고 기호도가 떨어지는 천년초의 단점을 극복하고 항산화 활성이 우수하여 건강에 유용한 천년초가 가지는 기능성을 보다 용이하게 섭취할 수 있는 천년초를 용이하게 섭취할 수 있도록 하고 기호도를 향상하며 보관과 휴대가 용이하게 한 누룽지의 제조 방법을 제공하는 것이다.It is an object of the present invention to provide a method of manufacturing Cheonnyeoncho nurungji, which is used as a health functional food that can conveniently consume all parts of Cheonnyeoncho without loss of nutrients. Specifically, the present invention is to provide a new food material and various processed foods using the same as a functional crop suitable for the well-being era. It overcomes the shortcomings of and has excellent antioxidant activity to make it easier to consume Cheonnyeoncho, which makes it easier to consume the functionality of Cheonnyeoncho, which is useful for health, improves preference, and makes it easy to store and carry. To provide.
상기 목적을 달성하기 위하여, 본 발명은 1) 천년초 줄기, 열매, 뿌리의 혼합물을 알콜 수용액으로 추출한 후 농축하여 천년초 점액질을 제조하는 단계; 2) 상기 천년초 점액질에서 알콜을 제거하여 천년초 액상즙을 제조하는 단계; 3) 현미를 겉껍질만 벗겨 쌀눈이 그대로 있도록 1분도로 도정하고 물에 담구고 불려 연화시키는 단계; 4) 상기 연화된 현미를 물이 빠지도록 체에 밭쳐 두어 자연 팽윤시키는 단계; 5) 상기 팽윤된 현미와 상기 2) 단계의 천년초 액상즙을 혼합하여, 상기 현미의 표면에 둥굴게 천년초 액상즙을 코팅하는 단계; 6) 상기 코팅된 현미로 밥을 짓고, 다시 천년초 액상액으로 1시간 동안 숙성 시키는 단계; 7) 상기 숙성된 현미를 금속판 위에 얇게 펴서, 160 내지 170℃에서 구워 누룽지를 제조하는 단계; 및 8) 상기 누룽지를 건조시키는 단계;를 포함하는 천년초 액상액을 이용한 누룽지의 제조 방법을 제공한다.In order to achieve the above object, the present invention comprises the steps of 1) extracting a mixture of stems, fruits, and roots of Cheonnyeoncho with an aqueous alcohol solution and then concentrating it to prepare mucilage of Cheonnyeoncho; 2) preparing a liquid juice of Cheonnyeoncho by removing alcohol from the mucilage of Cheonnyeoncho; 3) Peeling only the outer skin of brown rice, grinding it in 1 minute so that the rice buds remain intact, soaking in water, soaking and softening the brown rice; 4) swelling the softened brown rice naturally by placing it in a sieve so that the water drains out; 5) mixing the swollen brown rice with the cheonnyeoncho liquid juice of step 2), and coating the cheonnyeoncho liquid juice in a round shape on the surface of the brown rice; 6) cooking rice with the coated brown rice, and aging it again with the Cheonnyeoncho liquid for 1 hour; 7) thinly spreading the aged brown rice on a metal plate, and baking it at 160 to 170°C to prepare nurungji; And 8) drying the nurungji; provides a method for producing nurungji using a liquid solution of Cheonnyeoncho.
또한, 본 발명은 상기 방법으로 제조된 천년초 액상액을 이용한 누룽지를 제공한다. In addition, the present invention provides a nurungji using the liquid cheonnyeoncho prepared by the above method.
이하, 본 발명을 상세히 설명한다.Hereinafter, the present invention will be described in detail.
본 발명은 1) 천년초 줄기, 열매, 뿌리의 혼합물을 알콜 수용액으로 추출한 후 농축하여 천년초 점액질을 제조하는 단계; 2) 상기 천년초 점액질에서 알콜을 제거하여 천년초 액상즙을 제조하는 단계; 3) 현미를 겉껍질만 벗겨 쌀눈이 그대로 있도록 1분도로 도정하고 물에 담구고 불려 연화시키는 단계; 4) 상기 연화된 현미를 물이 빠지도록 체에 밭쳐 두어 자연 팽윤시키는 단계; 5) 상기 팽윤된 현미와 상기 2) 단계의 천년초 액상즙을 혼합하여, 상기 현미의 표면에 둥굴게 천년초 액상즙을 코팅하는 단계; 6) 상기 코팅된 현미로 밥을 짓고, 다시 천년초 액상액으로 1시간 동안 숙성 시키는 단계; 7) 상기 숙성된 현미를 금속판 위에 얇게 펴서, 160 내지 170℃에서 구워 누룽지를 제조하는 단계; 및 8) 상기 누룽지를 건조시키는 단계;를 포함하는 천년초 액상액을 이용한 누룽지의 제조 방법을 제공한다.The present invention comprises the steps of 1) extracting a mixture of stems, fruits, and roots of Cheonnyeoncho with an aqueous alcohol solution and then concentrating it to prepare mucilage of Cheonnyeoncho; 2) preparing a liquid juice of Cheonnyeoncho by removing alcohol from the mucilage of Cheonnyeoncho; 3) Peeling only the outer skin of brown rice, grinding it in 1 minute so that the rice buds remain intact, soaking in water, soaking and softening the brown rice; 4) swelling the softened brown rice naturally by placing it in a sieve so that the water drains out; 5) mixing the swollen brown rice with the cheonnyeoncho liquid juice of step 2), and coating the cheonnyeoncho liquid juice in a round shape on the surface of the brown rice; 6) cooking rice with the coated brown rice, and aging it again with the Cheonnyeoncho liquid for 1 hour; 7) thinly spreading the aged brown rice on a metal plate, and baking it at 160 to 170°C to prepare nurungji; And 8) drying the nurungji; provides a method for producing nurungji using a liquid solution of Cheonnyeoncho.
본 발명의 천년초 액상액을 이용한 누룽지의 제조 방법에 있어서, 최적의 액상즙을 제조하기 위하여 상기 천년초 줄기 100 중량부에 천년초 열매 10 ~ 30 중량부, 천년초 뿌리 1 ~ 10 중량부를 혼합하는 것이 바람직하고, 누룽지의 기호도 증진과 천년초의 기능성 유지를 위하여 상기 6) 단계의 굽는 단계는 10~15분 동안 지속되는 것이 바람직하고, 누룽지의 기호도를 증진하기 위하여 상기 7) 단계의 건조는 함수율이 4 내지 6%가 되게 하는 것이 바람직하다.In the method for producing nurungji using the cheonnyeoncho liquid liquid of the present invention, it is preferable to mix 10 to 30 parts by weight of cheonnyeoncho fruit and 1 to 10 parts by weight of cheonnyeoncho root to 100 parts by weight of the cheonnyeoncho stem in order to prepare the optimum liquid juice, and , In order to improve the taste of nurungji and maintain the functionality of cheonnyeoncho, the baking step of step 6) is preferably lasted for 10 to 15 minutes, and the drying of step 7) has a moisture content of 4 to 6 in order to improve the taste of nurungji. It is desirable to make it a %.
또한, 본 발명의 천년초 액상액을 이용한 누룽지의 제조 방법에 있어서, 상기 천년초의 줄기, 열매, 뿌리의 혼합물 100중량부에 복분자, 산수유, 토사자, 홍삼, 녹차, 은행, 우슬 및 호두로 이루어진 군중에서 선택된 1종 이상의 분말 약재 10~30중량부를 혼합하는 것이 바람직하고, 이때 상기 제조 방법은 상기 천년초 줄기 100 중량부에 천년초 열매 20 중량부, 천년초 뿌리 5 중량부를 분말화하고 복분자 분말 20중량부, 산수유 분말 20중량부, 토사자 분말 20중량부, 홍삼 분말 20중량부, 녹차 분말 20중량부, 은행 분말 20중량부, 우수 분말 20중량부 및 호두 분말 20중량부로 이루어진 군중에서 선택된 성분을 추가로 혼합하고, 이를 에탄올 수용액으로 추출하는 것이 가장 바람직하다.In addition, in the method for producing nurungji using the liquid cheonnyeoncho of the present invention, in 100 parts by weight of a mixture of stems, fruits, and roots of the cheonnyeoncho, in the crowd consisting of bokbunja, cornus, tosaja, red ginseng, green tea, ginkgo, walnuts, and walnuts. It is preferable to mix 10 to 30 parts by weight of selected one or more powdered medicinal materials, and at this time, the manufacturing method is powdered with 20 parts by weight of cheonnyeoncho fruit and 5 parts by weight of cheonnyeoncho roots to 100 parts by weight of the cheonnyeoncho stem, and 20 parts by weight of bokbunja powder, cornus milk Additional ingredients selected from the group consisting of 20 parts by weight of powder, 20 parts by weight of soilja powder, 20 parts by weight of red ginseng powder, 20 parts by weight of green tea powder, 20 parts by weight of ginkgo powder, 20 parts by weight of excellent powder, and 20 parts by weight of walnut powder are further mixed. , It is most preferable to extract it with an aqueous ethanol solution.
본 발명은 천년초와 쌀의 영양분을 그대로 섭취하기 위해, 현미를 겉껍질만 벗긴 1분도로 도정해 천년초 액상액과 혼합해 밥을 지어 다시 천년초 액상액으로 1시간 숙성 시켰다. 현미 1분도는 쌀눈이 그대로 있으나 거칠어 천년초로 밥을 지어 다시 숙성시키는 것이 바람직하다. In the present invention, in order to ingest the nutrients of Cheonnyeoncho and rice as it is, the brown rice was milled in 1 minute with only the outer skin peeled, mixed with Cheonnyeoncho liquid, cooked rice, and then aged again with Cheonnyeoncho liquid for 1 hour. One minute of brown rice still has rice, but it is coarse, so it is desirable to cook rice with cheonnyeoncho and re-age it.
또한, 본 발명은 상기 방법으로 제조된 천년초 액상액을 이용한 누룽지를 제공한다. In addition, the present invention provides a nurungji using the liquid cheonnyeoncho prepared by the above method.
이상과 같이, 본 발명은 항산화 및 항당뇨 활성과 같은 생리활성 효능을 유지하고, 천년초 특유의 떫은맛을 없애고, 맛, 향 및 전반적인 기호도가 우수한 누룽지를 섭취할 수 있다. 본 발명은 쌀눈이 그대로 있는 현미 1분도를 사용함으로써As described above, the present invention maintains physiologically active efficacy such as antioxidant and antidiabetic activity, eliminates the astringent taste peculiar to Cheonnyeoncho, and consumes nurungji excellent in taste, aroma, and overall preference. The present invention is by using 1 minute of brown rice with the rice grain as it is
천년초와 쌀의 영양분을 그대로 섭취할 수 있다. 또한, 화학첨가물이 전혀 첨가하지 않아 안심하고 섭취할 수 있으며, 저장성이 증진되어 천년초의 기능성을 갖는 누룽지를 오랫동안 저장하면서 섭취할 수 있는 이점이 있다. 아울러, 칼슘, 비타민C, 식이섬유, 플라보노이드, 사포닌, 아미노산, 복합 다당류 등의 인체에 유익한 천년초의 기능성 성분을 그대로 함유하고 잇어서, 혈액순환 개선, 뼈, 관절기능의 강화, 면역력 증진, 독소 및 노폐물 배출, 위장장애 완화, 노화억제, 아토피, 피부건조증 개선, 변비해소와 치질예방의 효과가 있다.You can consume the nutrients of Cheonnyeoncho and rice as it is. In addition, since no chemical additives are added, it can be consumed with confidence, and because of improved storage properties, there is an advantage that nurungji, which has the functionality of cheonnyeoncho, can be stored for a long time while ingesting. In addition, since it contains functional ingredients of Cheonnyeoncho, which are beneficial to the human body, such as calcium, vitamin C, dietary fiber, flavonoids, saponins, amino acids, and complex polysaccharides, it improves blood circulation, strengthens bone and joint functions, improves immunity, toxins and waste products. It has the effect of excretion, alleviation of gastrointestinal disorders, suppression of aging, improvement of atopy, dry skin, relief of constipation and prevention of hemorrhoids.
본 발명은 천년초 줄기, 열매, 뿌리의 액상즙을 이용한 누룽지의 제조방법을 나타낸다.The present invention shows a method for producing nurungji using liquid juice of cheonnyeoncho stems, fruits, and roots.
상기에서 천년초 선인장은 수세 후 이물질을 제거한 것을 사용할 수 있으며, 이하에서 특별한 언급이 없는 한 천년초 선인장은 수세 후 이물질을 제거한 것을 의미한다.In the above, the Cactus Cactus can be used to remove foreign substances after washing, and unless otherwise specified below, the Cactus Cactus refers to removing foreign substances after washing with water.
상기에서 천년초 선인장 발효분말 제조시 원료인 천년초 선인장은 천년초 선인장의 줄기, 열매 중에서 선택된 어느 하나 이상의 부위를 사용할 수 있으며, 바람직하게는 이들의 혼합물을 사용하는 것이 바람직하다.The Cheonnyeoncho cactus, which is a raw material for manufacturing the Cheonnyeoncho cactus fermented powder in the above, may use any one or more parts selected from stems and fruits of Cheonnyeoncho cactus, and preferably a mixture thereof is preferably used.
천년초 줄기는 5 ~ 15 cm 크기로 절단하고, 천년초 열매는 그 자체로 또는 2 ~ 4 부분으로 절단하여 사용한다. Cut the stem of cheonnyeoncho into 5 ~ 15 cm size, and use the cheonnyeoncho fruit by itself or cut into 2 ~ 4 parts.
이하, 본 발명에 따른 바람직한 실시예를 더욱 구체적으로 제시하여 상세하게 설명하기로 한다. 그러나, 이하의 실시예는 이 기술분야에서 통상적인 지식을 가진 자에게 본 발명이 충분히 이해되도록 제공되는 것으로서 여러 가지 다른 형태로 변형될 수 있으며, 상기와 같은 실시예들에 의하여 본 발명이 한정되는 것은 아니다. Hereinafter, a preferred embodiment according to the present invention will be described in more detail by presenting it in more detail. However, the following examples are provided so that the present invention may be sufficiently understood by those of ordinary skill in the art, and may be modified in various other forms, and the present invention is limited by the above examples. It is not.
<실시예 1> 천년초 액상즙 누룽지 제조 1<Example 1> Preparation of cheonnyeoncho liquid juice nurungji 1
세척한 천년초 줄기, 열매, 뿌리를 채취하여 물로 깨끗이 세척한 후, 물기를 제거하였다. 천년초 줄기, 열매, 뿌리를 200 mesh 크기의 가는 분말로 분쇄하고, 추출기에 투입한 다음, 투입한 총 중량에 대하여 8배의 70% 에탄올 수용액으로 12시간 동안 추출한 후 농축하여 천년초 점액질을 제조하였다. 이때, 천년초 줄기 100 중량부에 천년초 열매 20 중량부, 천년초 뿌리 5 중량부를 포함시켰다. 78℃에서 중탕 가열로 상기 천년초 점액질에서 에탄올 성분을 증발시켜 수용액의 천년초 액상즙을 제조하였다.The washed cheonnyeoncho stems, fruits, and roots were collected, washed thoroughly with water, and then dried. The stems, fruits, and roots of Cheonnyeoncho were pulverized into fine powder having a size of 200 mesh, added to an extractor, extracted for 12 hours with an 8-fold 70% ethanol aqueous solution based on the total weight, and concentrated to prepare Cheonnyeoncho mucus. At this time, 20 parts by weight of cheonnyeoncho fruit and 5 parts by weight of cheonnyeoncho root were included in 100 parts by weight of cheonnyeoncho stems. An aqueous solution of Cheonnyeoncho liquid juice was prepared by evaporating the ethanol component from the mucilage of Cheonnyeoncho by heating in a bath at 78°C.
별도로, 현미를 겉껍질만 벗긴 1분도로 도정하고 물에 담구고 불려 연화시킨 뒤, 이를 체에 밭쳐 두어 물이 빠지면서 자연 팽윤시켰다. 상기 팽윤된 현미와 앞서 천년초 액상즙을 혼합한 결과, 현미의 표면에 둥굴게 천년초 액상즙이 코팅되었다. 상기 천년초 액상즙으로 코팅된 현미로 밥을 짓고 다시 천년초 액상액으로 1시간 동안 숙성 시킨후에 누룽지 기계로 누룽지를 제조하였다. 이때, 천년초와 쌀의 영양분을 그대로 섭취하기 위해 현미 1분도는 쌀눈이 그대로 있으나 거칠어서 천년초로 밥을 지어 다시 숙성 시켰다. 또한, 누룽지 기계로 누룽지의 제조는 금속판 위에 얇게 펴서, 160 내지 170℃에서 10~15분 동안 구워 누룽지를 제조하였다. 상기 굽는 온도와 시간은 누룽지의 기호도 증진과 천년초의 기능성 유지를 모두 충족시켰다. 상기 제조된 누룽지를 함수율이 4 내지 6%가 되게 건조시켜 누룽지의 기호도를 증진시켰다. Separately, brown rice was milled in 1 minute with only the outer skin removed, soaked in water, soaked and softened, and then swelled in a sieve to allow natural swelling as the water drained. As a result of mixing the swollen brown rice and the liquid juice of Cheonnyeoncho, the liquid juice of Cheonnyeoncho was coated on the surface of the brown rice. Rice was cooked with the brown rice coated with the Cheonnyeoncho liquid juice and then aged again with the Cheonnyeoncho liquid for 1 hour, and then nurungji was prepared with a nurungji machine. At this time, in order to consume the nutrients of Cheonnyeoncho and rice as it is, 1 minute of brown rice still had rice, but it was rough, so the rice was cooked with Cheonnyeoncho and then ripened again. In addition, the production of nurungji with a nurungji machine was prepared by spreading thinly on a metal plate and baking at 160 to 170°C for 10 to 15 minutes. The baking temperature and time satisfies both the improvement of taste of nurungji and maintenance of the functionality of Cheonnyeoncho. The prepared nurungji was dried to have a moisture content of 4 to 6% to enhance the taste of nurungji.
<실시예 2> 천년초 액상즙 누룽지 제조 2<Example 2> Preparation 2 of cheonnyeoncho liquid juice nurungji
실시예 1과 동일한 공정으로 누룽지를 제조하였다. 다만, 천년초 줄기 100 중량부에 천년초 열매 10 중량부, 천년초 뿌리 1 중량부를 포함시켰다.Nurungji was prepared in the same process as in Example 1. However, 10 parts by weight of cheonnyeoncho fruit and 1 part by weight of cheonnyeoncho root were included in 100 parts by weight of cheonnyeoncho stems.
<실시예 3> 천년초 액상즙 누룽지 제조 3<Example 3> Preparation 3 of cheonnyeoncho liquid juice nurungji
실시예 1과 동일한 공정으로 누룽지를 제조하였다. 다만, 천년초 줄기 100 중량부에 천년초 열매 30 중량부, 천년초 뿌리 10 중량부를 포함시켰다.Nurungji was prepared in the same process as in Example 1. However, 30 parts by weight of cheonnyeoncho fruit and 10 parts by weight of cheonnyeoncho root were included in 100 parts by weight of cheonnyeoncho stems.
<실시예 4 내지 실시예 11> 천년초 액상즙 누룽지 제조 4~11<Examples 4 to 11> Preparation 4 to 11 of cheonnyeoncho liquid juice nurungji
천년초 줄기 100 중량부에 천년초 열매 20 중량부, 천년초 뿌리 5 중량부를 분말화하고 에탄올 수용액으로 추출하기 전에 복분자 분말 20중량부(실시예 4), 산수유 분말 20중량부(실시예 5), 토사자 분말 20중량부(실시예 6), 홍삼 분말 20중량부(실시예 7), 녹차 분말 20중량부(실시예 8), 은행 분말 20중량부(실시예 9), 우수 분말 20중량부(실시예 10) 및 호두 분말 20중량부(실시예 11)로 이루어진 군중에서 선택된 성분을 추가로 혼합하여 추출을 수행하였다. 이하 공정은 실시예 1과 동일하다. 상기 성분들은 건강기능성 또는 관능성 증진을 위해 사용되었다.20 parts by weight of cheonnyeoncho stalks, 20 parts by weight of cheonnyeoncho roots, 5 parts by weight of cheonnyeoncho roots, and 20 parts by weight of bokbunja powder (Example 4), 20 parts by weight of cornus powder (Example 5), soil powder before extraction with an aqueous ethanol solution 20 parts by weight (Example 6), 20 parts by weight of red ginseng powder (Example 7), 20 parts by weight of green tea powder (Example 8), 20 parts by weight of ginkgo powder (Example 9), 20 parts by weight of excellent powder (Example 10) and 20 parts by weight of walnut powder (Example 11) were further mixed with selected ingredients to perform extraction. The following process is the same as in Example 1. The above ingredients were used to enhance health function or sensory function.
<비교예 1> <Comparative Example 1>
실시예 1과 동일한 공정으로 누룽지를 제조하였다. 다만, 천년초 줄기 100 중량부에 천년초 열매 5 중량부, 천년초 뿌리 1 중량부를 포함시켰다. Nurungji was prepared in the same process as in Example 1. However, 5 parts by weight of cheonnyeoncho fruit and 1 part by weight of cheonnyeoncho root were included in 100 parts by weight of cheonnyeoncho stems.
<비교예 2> <Comparative Example 2>
실시예 1과 동일한 공정으로 누룽지를 제조하였다. 다만, 천년초 줄기 100 중량부에 천년초 열매 40 중량부, 천년초 뿌리 20 중량부를 포함시켰다. Nurungji was prepared in the same process as in Example 1. However, 40 parts by weight of cheonnyeoncho fruit and 20 parts by weight of cheonnyeoncho root were included in 100 parts by weight of cheonnyeoncho stems.
<비교예 3> <Comparative Example 3>
실시예 1과 동일한 공정으로 누룽지를 제조하였다. 다만, 최종 누룽지 제조시에 누룽지를 함수율이 3% 이하가 되도록 건조시켰다.Nurungji was prepared in the same process as in Example 1. However, during the final production of Nurungji, the nurungji was dried so that the moisture content was 3% or less.
<비교예 4> <Comparative Example 4>
실시예 1과 동일한 공정으로 누룽지를 제조하였다. 다만, 최종 누룽지 제조시에 누룽지를 함수율이 7% 이상이 되도록 건조시켰다.Nurungji was prepared in the same process as in Example 1. However, during the final production of Nurungji, the nurungji was dried so that the moisture content was 7% or more.
<실험예 1> 관능평가<Experimental Example 1> Sensory evaluation
비교예와 실시예 1 내지 3과 비교예 1 내지 4에 의해 제조된 누룽지의 관능검사를 실시하여 비교하였다.Comparative Examples and Examples 1 to 3 and Comparative Examples 1 to 4 by performing a sensory test of the nurungji prepared and compared.
관능검사는 맛, 향, 씹기 쉬운 정도로 구분하여 9점 평정법을 이용하여 평가하였다. 이때, 취식은 별도의 물 없이 씹어서 취식하도록 하였다. 연령과 성별을 고려하여 30대와 40대 성인 남녀를 각각 연령대별로 10명씩 총 40명을 선발하였다. 그 결과를 하기 표 1에 기재하였다.The sensory test was evaluated using a 9-point evaluation method by classifying taste, aroma, and chewability. At this time, eating was done by chewing without separate water. In consideration of age and gender, a total of 40 men and women in their 30s and 40s were selected for each age group. The results are shown in Table 1 below.
상기 표 1에 나타난 바와 같이, 본 발명에 실시예와 비교예의 풍미의 차이는 크지 않았으나, 실시예에서 천년초의 깊은 맛을 느낄 수 있었다는 의견이 있었으며, 비교예 1, 2에서는 천년초 줄기, 열매, 뿌리의 중량비가 적절하지 못해서 최적의 액상즙을 제조하기 어려워 풍미가 떨어지고 이취가 많이 느껴진다는 의견이 있었다. 또한 질감과 식미에 있어서, 실시예에서는 부드럽고 촉촉하게 씹힌다는 의견이 있었고, 비교예 3, 4에서는 강하고 부스러진다는 의견이 제시되었다. 전체적으로 실시예가 비교예에 비해 선호되고, 특히 실시예 1의 선호도가 높았다.As shown in Table 1, the difference in flavor between Examples and Comparative Examples in the present invention was not large, but there was an opinion that the deep taste of Cheonnyeoncho could be felt in Examples, and in Comparative Examples 1 and 2, the stem, fruit, and root of Cheonnyeoncho There was an opinion that it was difficult to prepare an optimal liquid juice because the weight ratio of the was not appropriate, so that the flavor was degraded and a lot of off-flavor was felt. In addition, in terms of texture and taste, there was an opinion that it was soft and moist in Examples, and in Comparative Examples 3 and 4, it was suggested that it is strong and crumbly. Overall, Example was preferred over Comparative Example, and in particular, Example 1 was highly preferred.
<실험예 2> 식이섬유 분석<Experimental Example 2> Dietary fiber analysis
식이섬유 분석은 AOAC법의 효소중량법(enzymatic gravimetric method)으로 분석용 Kit(TDF 100A, Sigma Chemical Co., NY, USA)를 이용하여 총 식이섬유(total dietary fiber, TDF), 불용성 식이섬유(insoluble dietary fiber, IDF), 수용성 식이섬유(soluble dietary fiber, SDF)를 각각 분석하였다. 실시예 1 내지 3의 시료 0.3 g에 MES-TRIS buffer 40 mL를 가하여 시료와 α-amylase 50 μL를 첨가한 다음 95℃ water bath에서 35분 동안 교반하였다. 여기에 증류수 10 mL를 첨가하여 비이커 기벽을 깨끗이 씻어낸 후 사용 직전에 제조한 protease(50 mg/mL) 100 μL를 첨가하고 60℃에서 30분 동안 교반하였다. 교반된 시료에 0.561 N HCl 5 mL와 amyloglucosidase 300 μL를 첨가하여 60℃에서 30분 동안 교반 후 실온에서 1시간 방치하였다. Crucible에 1 g의 celite을 평량한 후 78% ethanol, 95% ethanol 및 acton을 각각 15 mL씩 2회 씻어낸 후 105℃에서 건조시켜 crucible celite 무게를 측정하였다. Dietary fiber analysis was performed using the AOAC enzymatic gravimetric method using an analysis kit (TDF 100A, Sigma Chemical Co., NY, USA), total dietary fiber (TDF) and insoluble dietary fiber (insoluble). dietary fiber (IDF) and soluble dietary fiber (SDF) were analyzed, respectively. To 0.3 g of the samples of Examples 1 to 3, 40 mL of MES-TRIS buffer was added, 50 μL of the sample and α-amylase were added, followed by stirring in a 95° C. water bath for 35 minutes. 10 mL of distilled water was added thereto to clean the walls of the beaker, and then 100 μL of the prepared protease (50 mg/mL) was added immediately before use, followed by stirring at 60° C. for 30 minutes. To the stirred sample, 5 mL of 0.561 N HCl and 300 μL of amyloglucosidase were added, stirred at 60° C. for 30 minutes, and then left at room temperature for 1 hour. After weighing 1 g of celite into the crucible, 78% ethanol, 95% ethanol, and acton were washed twice each 15 mL each, and dried at 105°C to measure the weight of the crucible celite.
건조된 시료를 단백질 분석기(Kjeltec 2400 AUT, Foss Tecator, Eden Prairie, MN, USA)를 이용하여 단백질 정량과 건식 회화법으로 회분 정량을 분석하여 총 식이섬유로 하였다. 이때, 효소를 반응시킨 시험용액을 여과하여 얻은 crucible 잔사는 불용성 식이섬유로 하였으며 여과액은 수용성 식유섬유로 하였다.The dried sample was analyzed as total dietary fiber by protein quantification and ash quantification using a protein analyzer (Kjeltec 2400 AUT, Foss Tecator, Eden Prairie, MN, USA). At this time, the crucible residue obtained by filtering the test solution reacted with the enzyme was used as insoluble dietary fiber, and the filtrate was used as water-soluble dietary fiber.
식이섬유(dietary fiber)는 인체 내 소화효소에 의하여 소화되지 않는 식품성분을 말하며 식물의 벽을 구성하는 cellulose, hemicellulose, lignin, pectin, mucilages 등으로 이루어져 있다. 구조적으로 식이섬유는 복합다당류로서 전분이나 glycogen과 마찬가지로 포도당이 결합한 것으로 옆의 분자와 붙어서 micelle이 강하게 고정되어 섬유구조를 형성할 수 있어서 물과 함께 끓여도 끊어지지 않는 특성이 있다. 또한, 식이섬유는 식품 내에서는 보습성, 용해성, 점성, 흡착성 등의 물리화학적 특성을 지니며 인체 내에서는 변비억제, 혈당상승 억제, 혈중 콜레스테롤 저하, 장내세균총의 개선 등의 생리활성 기능을 갖는 물질이다.Dietary fiber is a food component that is not digested by digestive enzymes in the human body, and consists of cellulose, hemicellulose, lignin, pectin, and mucilages that make up the wall of plants. Structurally, dietary fiber is a complex polysaccharide that binds glucose, like starch or glycogen, and it adheres to the adjacent molecules to strongly fix the micelle to form a fibrous structure, so it does not break even when boiled with water. In addition, dietary fiber has physicochemical properties such as moisture, solubility, viscosity, and adsorption in food, and in the human body, it is a substance that has physiologically active functions such as suppressing constipation, suppressing the rise of blood sugar, lowering blood cholesterol, and improving the intestinal flora. to be.
실시예 1 내지 3에 존재하는 식이섬유 함량을 총식이섬유(TDF)와 수용성 식이섬유(SDF), 불용성 식이섬유(IDF)를 각각 측정하여 건조물 기준(dry matter basis)으로 게산환 결과, 식이섬유 함량은 건조물 기준 실시예 1의 경우 총 식이섬유 함량이 67.39%, 수용성 식이섬유가 45.24%, 불용성 식이섬유가 22.15%이었으며, 실시예 2의 경우 총 식이섬유 함량이 44.51%, 수용성 식이섬유가 32.16%, 불용성 식이섬유 12.35%, 실시예 3의 경우 총 식이섬유 함량이 71.44%, 수용성 식이섬유가 47.18%, 불용성 식이섬유 22.47%로 나타났다.The dietary fiber content present in Examples 1 to 3 was calculated on a dry matter basis by measuring total dietary fiber (TDF), water-soluble dietary fiber (SDF), and insoluble dietary fiber (IDF), respectively. As for the dry matter, in Example 1, the total dietary fiber content was 67.39%, the water-soluble dietary fiber was 45.24%, and the insoluble dietary fiber was 22.15%, and in Example 2, the total dietary fiber content was 44.51%, and the water-soluble dietary fiber was 32.16%. %, 12.35% of insoluble dietary fiber, and in the case of Example 3, the total dietary fiber content was 71.44%, water-soluble dietary fiber was 47.18%, and insoluble dietary fiber was 22.47%.
다른 연구와 본 실험의 결과와 비교해 보면 천년초의 줄기, 열매의 식이섬유 함량은 뿌리보다 매우 높으며, 특히 천년초의 열매, 뿌리 보다 줄기에 식이섬유가 함량이 더 높음을 확인할 수 있었다. 그러므로 특히, 천년초의 줄기와 열매에는 식이섬유가 많아 천연 식품소재로서 이용가치가 높을 것으로 생각된다.Comparing with the results of other studies and this experiment, it was confirmed that the dietary fiber content of the stem and fruit of Cheonnyeoncho was much higher than that of the root, and in particular, the content of dietary fiber was higher in the stem than the fruit and root of Cheonnyeoncho. Therefore, in particular, the stems and fruits of Cheonnyeoncho are high in dietary fiber, which is considered to be of high utility value as a natural food material.
이상, 본 발명의 바람직한 실시예를 들어 상세하게 본 발명은 상기 실시예에 한정되는 것은 아니며, 본 발명의 기술적 사상의 범위 내에서 당 분야에서 통상의 지식을 가진 자에 의하여 여러 가지 변형이 가능하다.As described above, the present invention is not limited to the above embodiments in detail, for example preferred embodiments of the present invention, and various modifications may be made by those of ordinary skill in the art within the scope of the technical idea of the present invention. .
Claims (7)
2) 상기 천년초 점액질에서 알콜을 제거하여 천년초 액상즙을 제조하는 단계;
3) 현미를 겉껍질만 벗겨 쌀눈이 그대로 있도록 1분도로 도정하고 물에 담구고 불려 연화시키는 단계;
4) 상기 연화된 현미를 물이 빠지도록 체에 밭쳐 두어 자연 팽윤시키는 단계;
5) 상기 팽윤된 현미와 상기 2) 단계의 천년초 액상즙을 혼합하여, 상기 현미의 표면에 둥굴게 천년초 액상즙을 코팅하는 단계;
6) 상기 코팅된 현미로 밥을 짓고, 다시 천년초 액상액으로 1시간 동안 숙성 시키는 단계;
7) 상기 숙성된 현미를 금속판 위에 얇게 펴서, 160 내지 170℃에서 구워 누룽지를 제조하는 단계; 및
8) 상기 누룽지를 건조시키는 단계;를 포함하는 천년초 액상액을 이용한 누룽지의 제조 방법.
1) extracting a mixture of stems, fruits, and roots of Cheonnyeoncho with an aqueous alcoholic solution and then concentrating to produce Cheonnyeoncho mucus;
2) preparing a liquid juice of Cheonnyeoncho by removing alcohol from the mucilage of Cheonnyeoncho;
3) Peeling only the outer shell of brown rice, grinding it in 1 minute so that the rice buds remain intact, soaking in water, soaking and softening;
4) swelling the softened brown rice naturally by placing it on a sieve to drain the water;
5) mixing the swollen brown rice with the cheonnyeoncho liquid juice of step 2), and coating the cheonnyeoncho liquid juice in a round shape on the surface of the brown rice;
6) cooking rice with the coated brown rice, and aging it again with the Cheonnyeoncho liquid for 1 hour;
7) thinly spreading the aged brown rice on a metal plate, and baking it at 160 to 170°C to prepare nurungji; And
8) Drying the nurungji; Method for producing nurungji using a liquid liquid containing Cheonnyeoncho.
The method of claim 1, wherein 10 to 30 parts by weight of cheonnyeoncho fruit and 1 to 10 parts by weight of cheonnyeoncho root are mixed with 100 parts by weight of the cheonnyeoncho stem.
The method of claim 1, wherein the baking step of step 7) lasts for 10 to 15 minutes.
The method of claim 1, wherein the drying in step 8) has a water content of 4 to 6%.
The method according to claim 1, wherein 10 to 30 parts by weight of one or more powdered medicinal materials selected from the group consisting of bokbunja, cornus, tosaja, red ginseng, green tea, ginkgo, walnut, and 100 parts by weight of a mixture of stems, fruits, and roots of Cheonnyeoncho. Method for producing nurungji using a liquid solution of Cheonnyeoncho, characterized in that mixing.
The method of any one of claims 1 to 5, wherein the production method is powdered with 20 parts by weight of cheonnyeoncho fruit and 5 parts by weight of cheonnyeoncho roots to 100 parts by weight of the cheonnyeoncho stem, and 20 parts by weight of bokbunja powder, 20 parts by weight of cornus powder , Tosaja powder 20 parts by weight, red ginseng powder 20 parts by weight, green tea powder 20 parts by weight, gingko powder 20 parts by weight, excellent powder 20 parts by weight, and walnut powder 20 parts by weight of the group consisting of the selected ingredients are additionally mixed, this ethanol aqueous solution Method for producing nurungji using a liquid cheonnyeoncho, characterized in that extracted by.
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KR20220148439A (en) | 2021-04-29 | 2022-11-07 | 정성운 | Method of manufacturing nurungji using concentrated acer mono sap and nurungji manufactured by the method thereof |
KR20230043485A (en) | 2021-09-24 | 2023-03-31 | 김범주 | A method for cultivating Militaris Cordyceps based on IoT and a method for manufacturing Nurungji containing Cordyceps grown in this way |
KR20240022351A (en) | 2022-08-11 | 2024-02-20 | 베큘리 주식회사 | Nurungji with probiotic activity |
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KR20220148439A (en) | 2021-04-29 | 2022-11-07 | 정성운 | Method of manufacturing nurungji using concentrated acer mono sap and nurungji manufactured by the method thereof |
KR20230043485A (en) | 2021-09-24 | 2023-03-31 | 김범주 | A method for cultivating Militaris Cordyceps based on IoT and a method for manufacturing Nurungji containing Cordyceps grown in this way |
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