KR20220091871A - Manufacturing method of composition for food additives and manufacturing method of rice-gruel using the same - Google Patents
Manufacturing method of composition for food additives and manufacturing method of rice-gruel using the same Download PDFInfo
- Publication number
- KR20220091871A KR20220091871A KR1020200183037A KR20200183037A KR20220091871A KR 20220091871 A KR20220091871 A KR 20220091871A KR 1020200183037 A KR1020200183037 A KR 1020200183037A KR 20200183037 A KR20200183037 A KR 20200183037A KR 20220091871 A KR20220091871 A KR 20220091871A
- Authority
- KR
- South Korea
- Prior art keywords
- weight
- parts
- sulfur
- porridge
- composition
- Prior art date
Links
- 239000000203 mixture Substances 0.000 title claims abstract description 116
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 30
- 235000013373 food additive Nutrition 0.000 title abstract description 28
- 239000002778 food additive Substances 0.000 title abstract description 28
- 229910052717 sulfur Inorganic materials 0.000 claims abstract description 158
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 claims abstract description 157
- 239000011593 sulfur Substances 0.000 claims abstract description 157
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 52
- 240000007124 Brassica oleracea Species 0.000 claims abstract description 42
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 claims abstract description 42
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 claims abstract description 42
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 claims abstract description 42
- 240000000851 Vaccinium corymbosum Species 0.000 claims abstract description 42
- 235000003095 Vaccinium corymbosum Nutrition 0.000 claims abstract description 42
- 235000017537 Vaccinium myrtillus Nutrition 0.000 claims abstract description 42
- 235000021014 blueberries Nutrition 0.000 claims abstract description 42
- 244000291564 Allium cepa Species 0.000 claims abstract description 39
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 38
- 240000002234 Allium sativum Species 0.000 claims abstract description 38
- 235000011299 Brassica oleracea var botrytis Nutrition 0.000 claims abstract description 38
- 240000003259 Brassica oleracea var. botrytis Species 0.000 claims abstract description 38
- 235000004611 garlic Nutrition 0.000 claims abstract description 38
- 235000017647 Brassica oleracea var italica Nutrition 0.000 claims abstract description 37
- 235000021016 apples Nutrition 0.000 claims abstract description 36
- 238000000034 method Methods 0.000 claims abstract description 36
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 35
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 35
- 239000000463 material Substances 0.000 claims abstract description 28
- 238000010298 pulverizing process Methods 0.000 claims abstract description 24
- 238000000605 extraction Methods 0.000 claims abstract description 23
- 238000002156 mixing Methods 0.000 claims abstract description 8
- 244000141359 Malus pumila Species 0.000 claims abstract description 3
- 238000001914 filtration Methods 0.000 claims abstract description 3
- 235000021395 porridge Nutrition 0.000 claims description 129
- 230000032683 aging Effects 0.000 claims description 80
- 235000013305 food Nutrition 0.000 claims description 68
- 240000007594 Oryza sativa Species 0.000 claims description 62
- 235000007164 Oryza sativa Nutrition 0.000 claims description 62
- 235000009566 rice Nutrition 0.000 claims description 62
- 230000005070 ripening Effects 0.000 claims description 26
- 238000009835 boiling Methods 0.000 claims description 25
- 238000007710 freezing Methods 0.000 claims description 5
- 230000008014 freezing Effects 0.000 claims description 5
- 239000007788 liquid Substances 0.000 abstract description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 71
- 244000070406 Malus silvestris Species 0.000 description 40
- 235000019640 taste Nutrition 0.000 description 30
- 238000011156 evaluation Methods 0.000 description 27
- 230000000052 comparative effect Effects 0.000 description 21
- 230000001953 sensory effect Effects 0.000 description 18
- 230000000694 effects Effects 0.000 description 15
- 235000019621 digestibility Nutrition 0.000 description 13
- 201000006549 dyspepsia Diseases 0.000 description 13
- 238000010411 cooking Methods 0.000 description 12
- 210000003608 fece Anatomy 0.000 description 11
- 241000196324 Embryophyta Species 0.000 description 10
- 230000015572 biosynthetic process Effects 0.000 description 8
- 239000000796 flavoring agent Substances 0.000 description 8
- 235000019634 flavors Nutrition 0.000 description 8
- 235000011430 Malus pumila Nutrition 0.000 description 7
- 235000015103 Malus silvestris Nutrition 0.000 description 7
- 230000002550 fecal effect Effects 0.000 description 7
- 235000019605 sweet taste sensations Nutrition 0.000 description 7
- 235000013399 edible fruits Nutrition 0.000 description 6
- 239000004615 ingredient Substances 0.000 description 6
- JDLKFOPOAOFWQN-VIFPVBQESA-N Allicin Natural products C=CCS[S@](=O)CC=C JDLKFOPOAOFWQN-VIFPVBQESA-N 0.000 description 5
- JDLKFOPOAOFWQN-UHFFFAOYSA-N allicin Chemical compound C=CCSS(=O)CC=C JDLKFOPOAOFWQN-UHFFFAOYSA-N 0.000 description 5
- 235000010081 allicin Nutrition 0.000 description 5
- 235000013343 vitamin Nutrition 0.000 description 5
- 229930003231 vitamin Natural products 0.000 description 5
- 239000011782 vitamin Substances 0.000 description 5
- 229940088594 vitamin Drugs 0.000 description 5
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 4
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 4
- NAXKFVIRJICPAO-LHNWDKRHSA-N [(1R,3S,4R,6R,7R,9S,10S,12R,13S,15S,16R,18S,19S,21S,22S,24S,25S,27S,28R,30R,31R,33S,34S,36R,37R,39R,40S,42R,44R,46S,48S,50R,52S,54S,56S)-46,48,50,52,54,56-hexakis(hydroxymethyl)-2,8,14,20,26,32,38,43,45,47,49,51,53,55-tetradecaoxa-5,11,17,23,29,35,41-heptathiapentadecacyclo[37.3.2.23,7.29,13.215,19.221,25.227,31.233,37.04,6.010,12.016,18.022,24.028,30.034,36.040,42]hexapentacontan-44-yl]methanol Chemical compound OC[C@H]1O[C@H]2O[C@H]3[C@H](CO)O[C@H](O[C@H]4[C@H](CO)O[C@H](O[C@@H]5[C@@H](CO)O[C@H](O[C@H]6[C@H](CO)O[C@H](O[C@H]7[C@H](CO)O[C@@H](O[C@H]8[C@H](CO)O[C@@H](O[C@@H]1[C@@H]1S[C@@H]21)[C@@H]1S[C@H]81)[C@H]1S[C@@H]71)[C@H]1S[C@H]61)[C@H]1S[C@@H]51)[C@H]1S[C@@H]41)[C@H]1S[C@H]31 NAXKFVIRJICPAO-LHNWDKRHSA-N 0.000 description 4
- 235000001014 amino acid Nutrition 0.000 description 4
- 150000001413 amino acids Chemical class 0.000 description 4
- 239000003963 antioxidant agent Substances 0.000 description 4
- 235000006708 antioxidants Nutrition 0.000 description 4
- 239000011575 calcium Substances 0.000 description 4
- 229910052791 calcium Inorganic materials 0.000 description 4
- 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 4
- 230000008635 plant growth Effects 0.000 description 4
- 230000001737 promoting effect Effects 0.000 description 4
- 238000001243 protein synthesis Methods 0.000 description 4
- 230000002829 reductive effect Effects 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 238000003786 synthesis reaction Methods 0.000 description 4
- 230000014616 translation Effects 0.000 description 4
- 206010000087 Abdominal pain upper Diseases 0.000 description 3
- XUJNEKJLAYXESH-REOHCLBHSA-N L-Cysteine Chemical compound SC[C@H](N)C(O)=O XUJNEKJLAYXESH-REOHCLBHSA-N 0.000 description 3
- -1 allin and allicin Chemical class 0.000 description 3
- 230000008859 change Effects 0.000 description 3
- 235000018417 cysteine Nutrition 0.000 description 3
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 description 3
- 210000002249 digestive system Anatomy 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 150000008442 polyphenolic compounds Chemical class 0.000 description 3
- 235000013824 polyphenols Nutrition 0.000 description 3
- 235000019614 sour taste Nutrition 0.000 description 3
- 241000186361 Actinobacteria <class> Species 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- LEVWYRKDKASIDU-QWWZWVQMSA-N D-cystine Chemical compound OC(=O)[C@H](N)CSSC[C@@H](N)C(O)=O LEVWYRKDKASIDU-QWWZWVQMSA-N 0.000 description 2
- UBJVUCKUDDKUJF-UHFFFAOYSA-N Diallyl sulfide Chemical compound C=CCSCC=C UBJVUCKUDDKUJF-UHFFFAOYSA-N 0.000 description 2
- 208000035240 Disease Resistance Diseases 0.000 description 2
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 description 2
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 2
- 229910019142 PO4 Inorganic materials 0.000 description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 2
- REFJWTPEDVJJIY-UHFFFAOYSA-N Quercetin Chemical compound C=1C(O)=CC(O)=C(C(C=2O)=O)C=1OC=2C1=CC=C(O)C(O)=C1 REFJWTPEDVJJIY-UHFFFAOYSA-N 0.000 description 2
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 2
- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 description 2
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 2
- 230000001093 anti-cancer Effects 0.000 description 2
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 description 2
- 235000013734 beta-carotene Nutrition 0.000 description 2
- 239000011648 beta-carotene Substances 0.000 description 2
- 229960002747 betacarotene Drugs 0.000 description 2
- 210000003763 chloroplast Anatomy 0.000 description 2
- 235000012000 cholesterol Nutrition 0.000 description 2
- 229960003067 cystine Drugs 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 2
- 230000002950 deficient Effects 0.000 description 2
- PFRGXCVKLLPLIP-UHFFFAOYSA-N diallyl disulfide Chemical compound C=CCSSCC=C PFRGXCVKLLPLIP-UHFFFAOYSA-N 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000000378 dietary effect Effects 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 230000001079 digestive effect Effects 0.000 description 2
- 230000037149 energy metabolism Effects 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 230000006870 function Effects 0.000 description 2
- 235000013376 functional food Nutrition 0.000 description 2
- 229910052732 germanium Inorganic materials 0.000 description 2
- GNPVGFCGXDBREM-UHFFFAOYSA-N germanium atom Chemical compound [Ge] GNPVGFCGXDBREM-UHFFFAOYSA-N 0.000 description 2
- 238000000227 grinding Methods 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 239000011777 magnesium Substances 0.000 description 2
- 229910052749 magnesium Inorganic materials 0.000 description 2
- 229930182817 methionine Natural products 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000010755 mineral Nutrition 0.000 description 2
- 229910052757 nitrogen Inorganic materials 0.000 description 2
- 230000014075 nitrogen utilization Effects 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 239000001814 pectin Substances 0.000 description 2
- 235000010987 pectin Nutrition 0.000 description 2
- 229920001277 pectin Polymers 0.000 description 2
- 239000010452 phosphate Substances 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 2
- 239000003375 plant hormone Substances 0.000 description 2
- 239000004033 plastic Substances 0.000 description 2
- 239000011591 potassium Substances 0.000 description 2
- 229910052700 potassium Inorganic materials 0.000 description 2
- 229910052711 selenium Inorganic materials 0.000 description 2
- 239000011669 selenium Substances 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- 239000002689 soil Substances 0.000 description 2
- 238000009331 sowing Methods 0.000 description 2
- SUVMJBTUFCVSAD-UHFFFAOYSA-N sulforaphane Chemical compound CS(=O)CCCCN=C=S SUVMJBTUFCVSAD-UHFFFAOYSA-N 0.000 description 2
- 150000003464 sulfur compounds Chemical class 0.000 description 2
- 238000009461 vacuum packaging Methods 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 description 2
- ZRPAUEVGEGEPFQ-UHFFFAOYSA-N 2-[4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]pyrazol-1-yl]-1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethanone Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)C=1C=NN(C=1)CC(=O)N1CC2=C(CC1)NN=N2 ZRPAUEVGEGEPFQ-UHFFFAOYSA-N 0.000 description 1
- AWFYPPSBLUWMFQ-UHFFFAOYSA-N 2-[5-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]-1,3,4-oxadiazol-2-yl]-1-(1,4,6,7-tetrahydropyrazolo[4,3-c]pyridin-5-yl)ethanone Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)C1=NN=C(O1)CC(=O)N1CC2=C(CC1)NN=C2 AWFYPPSBLUWMFQ-UHFFFAOYSA-N 0.000 description 1
- SUVMJBTUFCVSAD-JTQLQIEISA-N 4-Methylsulfinylbutyl isothiocyanate Natural products C[S@](=O)CCCCN=C=S SUVMJBTUFCVSAD-JTQLQIEISA-N 0.000 description 1
- 235000005255 Allium cepa Nutrition 0.000 description 1
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 241000219193 Brassicaceae Species 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 208000017667 Chronic Disease Diseases 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 206010012289 Dementia Diseases 0.000 description 1
- 208000018522 Gastrointestinal disease Diseases 0.000 description 1
- 206010020751 Hypersensitivity Diseases 0.000 description 1
- 208000020358 Learning disease Diseases 0.000 description 1
- 208000026139 Memory disease Diseases 0.000 description 1
- 208000001145 Metabolic Syndrome Diseases 0.000 description 1
- VCUFZILGIRCDQQ-KRWDZBQOSA-N N-[[(5S)-2-oxo-3-(2-oxo-3H-1,3-benzoxazol-6-yl)-1,3-oxazolidin-5-yl]methyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical group O=C1O[C@H](CN1C1=CC2=C(NC(O2)=O)C=C1)CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F VCUFZILGIRCDQQ-KRWDZBQOSA-N 0.000 description 1
- ZVOLCUVKHLEPEV-UHFFFAOYSA-N Quercetagetin Natural products C1=C(O)C(O)=CC=C1C1=C(O)C(=O)C2=C(O)C(O)=C(O)C=C2O1 ZVOLCUVKHLEPEV-UHFFFAOYSA-N 0.000 description 1
- 208000015634 Rectal Neoplasms Diseases 0.000 description 1
- 241000208422 Rhododendron Species 0.000 description 1
- HWTZYBCRDDUBJY-UHFFFAOYSA-N Rhynchosin Natural products C1=C(O)C(O)=CC=C1C1=C(O)C(=O)C2=CC(O)=C(O)C=C2O1 HWTZYBCRDDUBJY-UHFFFAOYSA-N 0.000 description 1
- 235000004789 Rosa xanthina Nutrition 0.000 description 1
- 241000220222 Rosaceae Species 0.000 description 1
- YDBYJHTYSHBBAU-YFKPBYRVSA-N S-methyl-L-methioninate Chemical compound C[S+](C)CC[C@H](N)C([O-])=O YDBYJHTYSHBBAU-YFKPBYRVSA-N 0.000 description 1
- 208000005718 Stomach Neoplasms Diseases 0.000 description 1
- 208000007107 Stomach Ulcer Diseases 0.000 description 1
- 208000007536 Thrombosis Diseases 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 201000000690 abdominal obesity-metabolic syndrome Diseases 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 241001148470 aerobic bacillus Species 0.000 description 1
- 230000007815 allergy Effects 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000003276 anti-hypertensive effect Effects 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 235000008452 baby food Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- HYGGRRPFVXHQQW-UHFFFAOYSA-N cis-S-Propenyl-L-cystein Natural products CC=CSCC(N)C(O)=O HYGGRRPFVXHQQW-UHFFFAOYSA-N 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000012364 cultivation method Methods 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 230000004720 fertilization Effects 0.000 description 1
- 229940050549 fiber Drugs 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 239000010647 garlic oil Substances 0.000 description 1
- 206010017758 gastric cancer Diseases 0.000 description 1
- 210000004051 gastric juice Anatomy 0.000 description 1
- 201000005917 gastric ulcer Diseases 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 229930182470 glycoside Natural products 0.000 description 1
- 150000002338 glycosides Chemical class 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- MWDZOUNAPSSOEL-UHFFFAOYSA-N kaempferol Natural products OC1=C(C(=O)c2cc(O)cc(O)c2O1)c3ccc(O)cc3 MWDZOUNAPSSOEL-UHFFFAOYSA-N 0.000 description 1
- 201000003723 learning disability Diseases 0.000 description 1
- 201000007270 liver cancer Diseases 0.000 description 1
- 208000014018 liver neoplasm Diseases 0.000 description 1
- 230000003211 malignant effect Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 150000002898 organic sulfur compounds Chemical class 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 229960001285 quercetin Drugs 0.000 description 1
- 235000005875 quercetin Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 206010038038 rectal cancer Diseases 0.000 description 1
- 201000001275 rectum cancer Diseases 0.000 description 1
- 230000008929 regeneration Effects 0.000 description 1
- 238000011069 regeneration method Methods 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 230000003068 static effect Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 201000011549 stomach cancer Diseases 0.000 description 1
- 229960005559 sulforaphane Drugs 0.000 description 1
- 235000015487 sulforaphane Nutrition 0.000 description 1
- 150000003462 sulfoxides Chemical class 0.000 description 1
- 150000008111 thiosulfinates Chemical class 0.000 description 1
- 150000003626 triacylglycerols Chemical class 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Images
Classifications
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/16—Inorganic salts, minerals or trace elements
-
- 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
- A23L33/30—Dietetic or nutritional methods, e.g. for losing weight
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/23—Removal of unwanted matter, e.g. deodorisation or detoxification by extraction with solvents
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/14—Mouthfeel improving agent
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/15—Inorganic Compounds
- A23V2250/156—Mineral combination
- A23V2250/1624—Sulphur
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Inorganic Chemistry (AREA)
- Cereal-Derived Products (AREA)
Abstract
Description
본 발명은 식품 첨가용 조성물 제조방법 및 이를 이용한 죽 제조방법에 관한 것으로, 더욱 상세하게는 유황양파, 유황마늘 및 유황고구마잎을 통해 유황의 효능을 포함시키면서도 유황에서 유발될 수 있는 소화불량 등의 발현률을 낮추며 숙성과정을 통해 식감이 더욱 부드러운 식품 첨가용 조성물 제조방법 및 이를 이용한 죽 제조방법에 관한 것이다. The present invention relates to a method for manufacturing a composition for food addition and a method for manufacturing porridge using the same, and more specifically, sulfur-based onion, sulfur garlic and sulfur sweet potato leaf, while including the efficacy of sulfur, indigestion that may be caused by sulfur, etc. It relates to a method for producing a composition for adding food that has a softer texture through an aging process while lowering the expression rate, and a method for producing porridge using the same.
유황은 질소, 인산, 가리, 칼슘, 마그네슘과 함께 식물의 6대 원소로서, 식물생장에 인산질과 비슷한 양이 필요하다. 유황 결핍시에는 작물의 산출량, 품질, 단백질 함량등이 저하되며, 식물의 질소이용률이 현저히 감소되어 식물 생육에 필요한 단백질 합성, 특히 황 함유 아미노산인 메치오닌, 시스틴, 시스테인의 합성이 억제된다. 또한 유황결핍 작물은 일반적으로 키가 작고 줄기가 가늘며 부러지기 쉽고, 새잎은 노란색을 띤 초록색으로 변하며 엽록체 형성도 저해된다. 따라서 식물에서 유황은 식물의 내병성 증대는 물론, 식물의 유용 물질의 생합성을 촉진시키는데, 특히 황 함유 아미노산의 합성 촉진, 비타민 및 단백질 합성량 증가, 식물 호르몬 생성과 에너지 대사를 촉진하는 순 기능이 있다.Sulfur is one of the six elements of plants along with nitrogen, phosphoric acid, potassium, calcium, and magnesium, and an amount similar to phosphate is required for plant growth. In case of sulfur deficiency, crop yield, quality, protein content, etc. are reduced, and nitrogen utilization rate of plants is significantly reduced, thereby inhibiting protein synthesis necessary for plant growth, especially the synthesis of sulfur-containing amino acids methionine, cystine, and cysteine. In addition, sulfur-deficient crops are generally short, thin stems and brittle, young leaves turn yellowish green, and chloroplast formation is inhibited. Therefore, in plants, sulfur not only increases the plant's disease resistance, but also promotes the biosynthesis of useful substances in plants. In particular, it has a net function of promoting the synthesis of sulfur-containing amino acids, increasing the amount of vitamin and protein synthesis, and promoting the production of plant hormones and energy metabolism. .
하지만, 유황을 어느정도 양 이상 섭취하거나, 어린아이, 노약자, 면역력이 약한 환자가 섭취하였을 경우, 복통이나 소화불량, 알레르기 등을 유발할 수 있다는 문제점이 있다. However, there is a problem that sulfur may cause stomach pain, indigestion, allergies, etc.
상술한 문제점을 해결하기 위한 것으로, 본 발명의 목적은, 유황양파, 유황마늘 및 유황고구마잎을 통해 유황의 효능을 포함시키면서도 유황에서 유발될 수 있는 소화불량 등의 발현률을 낮추며 숙성과정을 통해 식감이 더욱 부드러운 식품 첨가용 조성물 제조방법 및 이를 이용한 죽 제조방법에 관한 것이다. In order to solve the above-mentioned problems, the object of the present invention is to reduce the expression rate of indigestion that can be caused by sulfur while including the efficacy of sulfur through sulfur onion, sulfur garlic and sulfur sweet potato leaves, and eat texture through the aging process It relates to a method for preparing a composition for adding a softer food and a method for manufacturing porridge using the same.
상술한 목적을 달성하기 위한 것으로, 본 발명인 식품 첨가용 조성물 제조방법 및 이를 이용한 죽 제조방법은, 양배추 30중량부에 대하여, 브로콜리 30중량부, 사과 20중량부, 블루베리 20중량부를 준비하고 분쇄하여 숙성액을 제조하는 제 1 단계, 생유황양파, 생유황마늘 및 생유황고구마잎 재료 각각에 70부 에탄올을 중량대비 10배 가하여 분쇄한 후 30℃에서 24시간 동안 진탕추출하여 추출액을 제조하는 제 2 단계, 상기 제 1 단계의 숙성액 10중량부에 대하여 상기 제 2 단계의 추출액 10중량부를 혼합 후 숙성한 뒤 여과하여 식품 첨가용 조성물을 제조하는 제 3 단계를 포함하여 구성되는 것을 특징으로 한다.In order to achieve the above object, the present invention, the method for producing a composition for food addition and the method for producing porridge using the same, prepares and pulverizes 30 parts by weight of broccoli, 20 parts by weight of apples, and 20 parts by weight of blueberries with respect to 30 parts by weight of cabbage. In the first step of preparing an aged liquid by adding 70 parts ethanol to each of the raw sulfur onion, raw sulfur garlic and raw sulfur sweet potato leaf materials 10 times by weight, grinding the mixture, and extracting the extract with shaking at 30 ° C. for 24 hours to prepare the extract. In the second step, 10 parts by weight of the extract of the second step with respect to 10 parts by weight of the aging solution of the first step is mixed, aged, and filtered to prepare a composition for food addition, characterized in that it comprises a third step do.
상기 제 3 단계의 숙성은, 5~10℃에서 1~3일간 숙성하는 것을 특징으로 한다.The third stage of aging is characterized in that it is aged at 5 to 10° C. for 1 to 3 days.
식품 첨가용 조성물 제조방법을 이용하여, 유황 쌀을 침지하여 불리는 제 4 단계, 상기 제 4 단계의 불린 쌀을 끓여서 죽 베이스를 제조하는 제 5 단계, 상기 죽 베이스에 상기 식품 첨가용 조성물을 추가하여 죽을 제조하는 제 6 단계, 상기 제 6 단계에서 제조한 죽을 냉동하는 제 7 단계를 포함하여 구성되는 것을 특징으로 한다.Using the method for preparing a composition for food addition, the fourth step called by immersing sulfur rice, the fifth step of preparing a porridge base by boiling the soaked rice of the fourth step, by adding the composition for food addition to the porridge base A sixth step of manufacturing porridge, characterized in that it comprises a seventh step of freezing the porridge prepared in the sixth step.
상기 제 6 단계는, 상기 죽 베이스 70 중량부에 대하여, 상기 식품 첨가용 조성물 30 중량부를 추가하는 것을 특징으로 한다.The sixth step, with respect to 70 parts by weight of the porridge base, it is characterized by adding 30 parts by weight of the composition for food addition.
상기 제 6 단계는, 상기 죽 베이스에 상기 식품 첨가용 조성물을 추가하여, 진공포장한 뒤, 65~75℃에서 6~7 시간 동안 수비드 공법으로 익혀서 제조하는 것을 특징으로 한다.The sixth step is characterized in that by adding the composition for food addition to the porridge base, vacuum packaging, and then cooking at 65 to 75° C. for 6 to 7 hours using the sous vide method.
본 발명에 의한 식품 첨가용 조성물 제조방법 및 이를 이용한 죽 제조방법에서는 다음과 같은 효과가 있다. The method for preparing a composition for food addition according to the present invention and a method for preparing porridge using the same have the following effects.
유황양파, 유황마늘 및 유황고구마잎을 통해 유황의 효능을 포함시키면서도 유황에서 유발될 수 있는 소화불량 등의 발현률을 낮추며 숙성과정을 통해 식감이 더욱 부드러운 이점이 있다. Sulfur onion, sulphurous garlic, and sulphurous sweet potato leaves include the efficacy of sulfur, while lowering the rate of indigestion that can be induced by sulfur, and the texture is softer through the aging process.
도 1은 본 발명인 식품 첨가용 조성물 제조방법의 순서도이다.
도 2는 본 발명인 식품 첨가용 조성물 제조방법 및 이를 이용한 죽 제조방법의 순서도이다. 1 is a flowchart of a method for preparing a composition for food addition according to the present invention.
2 is a flowchart of the present invention, a method for preparing a composition for food addition and a method for preparing porridge using the same.
이하, 본 발명에 의한 식품 첨가용 조성물 제조방법 및 이를 이용한 죽 제조방법의 바람직한 실시예가 첨부된 도면을 참고하여 상세하게 설명한다.Hereinafter, a preferred embodiment of a method for preparing a composition for food addition according to the present invention and a method for preparing porridge using the same will be described in detail with reference to the accompanying drawings.
먼저, 본 발명인 식품 첨가용 조성물 제조방법에서는 양배추 30중량부에 대하여, 브로콜리 30중량부, 사과 20중량부, 블루베리 20중량부를 준비하고 분쇄하여 숙성액을 제조하는 제 1 단계(S1)가 이뤄진다.First, in the method for preparing the composition for food addition according to the present invention, the first step (S1) of preparing and grinding 30 parts by weight of broccoli, 20 parts by weight of apples, and 20 parts by weight of blueberries with respect to 30 parts by weight of cabbage is prepared and pulverized. .
양배추는, 고대 그리스 시대부터 즐겨 먹던 채소로 미국의 타임지가 선정한 서양 3대 장수식품 중 하나이다. 상기 양배추의 비타민U 성분은 위궤양 치료의 효과가 있고 위장관 내 세포의 재생을 도와주는 역할을 한다. 따라서, 상기 양배추는 하기에서 설명될 유황의 부작용 중인 하나인 소화불량을 예방해주는 역할을 할 수 있으며, 상기 양배추가 30중량부보다 적게 포함되는 경우, 소화불량에 효과가 없을 수 있고, 상기 양배추가 30중량부보다 많이 포함되는 경우, 상기 양배추의 맛이 다소 많이 첨가되어 소비자 기호도가 낮을 수 있다. Cabbage, a vegetable that has been eaten since ancient Greek times, is one of the three Western longevity foods selected by Time magazine of the United States. The vitamin U component of the cabbage is effective in treating gastric ulcer and serves to help the regeneration of cells in the gastrointestinal tract. Therefore, the cabbage may serve to prevent indigestion, which is one of the side effects of sulfur to be described below, and if the cabbage is included in less than 30 parts by weight, it may have no effect on indigestion, and the cabbage When included in more than 30 parts by weight, the taste of the cabbage may be slightly added to lower consumer preference.
브로콜리는, 겨자과에 속하는 짙은 녹색채소로 '녹색 꽃양배추'라고도 불린다. 상기 브로콜리에는 비타민 C, 베타카로틴 등 항산화 물질이 풍부하다. 또한, 상기 브로콜리에 함유되어 있는 섬유소와 비타민, 설포라판 등의 성분이 위장에 좋은 영향을 주며 나아가 위장 질환을 예방하는데도 효과가 있다. 따라서, 상기 브로콜리는 하기에서 설명될 유황의 부작용 중인 하나인 소화불량을 예방해주는 역할을 할 수 있으며, 상기 양배추 30중량부에 대하여, 상기 브로콜리가 30중량부보다 적게 포함되는 경우, 소화불량에 효과가 없을 수 있고, 상기 양배추 30중량부에 대하여, 상기 브로콜리가 30중량부보다 많이 포함되는 경우, 상기 브로콜리의 맛이 다소 많이 첨가되어 소비자 기호도가 낮을 수 있다. Broccoli is a dark green vegetable belonging to the mustard family, also called 'green cauliflower'. The broccoli is rich in antioxidants such as vitamin C and beta-carotene. In addition, components such as fiber, vitamins, and sulforaphane contained in the broccoli have a good effect on the stomach and furthermore are effective in preventing gastrointestinal diseases. Therefore, the broccoli can serve to prevent indigestion, which is one of the side effects of sulfur to be described below, and with respect to 30 parts by weight of the cabbage, when the broccoli is included in less than 30 parts by weight, the effect on indigestion may be absent, and with respect to 30 parts by weight of the cabbage, when the broccoli is included in more than 30 parts by weight, the taste of the broccoli may be slightly added and consumer preference may be low.
사과는 장미과에 속하는 과실수인 사과나무의 열매로 전 세계에서 가장 많이 재배되는 과일이다. 상기 사과에는 펙틴 성분이 다량 포함되어 있어, 상기 펙틴 성분이 위액 활성화를 도우며 원활한 장활동으로 변비에도 좋고, 그로인해 몸속 악성 콜레스테롤들이 몸에서 배출되는걸 도와준다. 따라서 상기 사과는 하기에서 설명될 유황의 부작용 중인 하나인 소화불량을 예방해주는 역할을 할 수 있으며, 단맛을 가미시켜주는 역할을 할 수도 있으므로, 상기 양배추 30중량부에 대하여 상기 사과가 20중량부가 포함되는 것이 적절하다. 상기 양배추 30중량부에 대하여 상기 사과가 20중량부를 넘어가게 되면, 단맛이 다소 많이 발생하여 소비자 기호도가 낮아질 수 있다. Apples are the fruits of the apple tree, which belongs to the Rosaceae family, and are the most cultivated fruit in the world. The apple contains a large amount of pectin component, and the pectin component helps to activate gastric juice and is good for constipation with smooth bowel activity, thereby helping to excrete malignant cholesterol from the body. Therefore, the apple may serve to prevent indigestion, which is one of the side effects of sulfur, which will be described below, and may serve to add sweetness, so that 20 parts by weight of the apple is included with respect to 30 parts by weight of the cabbage. it is appropriate to be When the amount of the apple exceeds 20 parts by weight with respect to 30 parts by weight of the cabbage, the sweet taste may be slightly increased and consumer preference may be lowered.
블루베리는 철쭉과의 작은 야생관목으로 유럽 북부 또는 산악지대에서 자란다. 상기 블루베리에는 섬유질과 산화방지제, 항산화 물질인 폴리페놀 등이 함유되어 있어 소화에 탁월한 효능을 지니고 있으며, 소화기 계통의 우호적인 세균을 활성화시킨다. 따라서 상기 블루베리는 하기에서 설명될 유황의 부작용 중인 하나인 소화불량을 예방해주는 역할을 할 수 있으며, 단맛을 가미시켜주는 역할을 할 수도 있으므로, 상기 양배추 30중량부에 대하여 상기 블루베리가 20중량부 포함되는 것이 적절하다. 상기 양배추 30중량부에 대하여 상기 블루베리가 20중량부를 넘어가게 되면, 단맛 또는 신맛이 다소 많이 발생하여 소비자 기호도가 낮아질 수 있다. Blueberries are small wild shrubs of the Azalea family that grow in northern Europe or mountainous regions. The blueberries contain fiber, antioxidants, and polyphenols, which are antioxidants, and have an excellent effect on digestion, and activate friendly bacteria in the digestive system. Therefore, the blueberry can serve to prevent indigestion, which is one of the side effects of sulfur, which will be described below, and can also serve to add sweetness, so that the blueberry contains 20 parts by weight based on 30 parts by weight of the cabbage. Inclusion is appropriate. When the amount of blueberries exceeds 20 parts by weight with respect to 30 parts by weight of the cabbage, sweet or sour taste may be slightly generated, thereby lowering consumer preference.
다음으로, 본 발명인 식품 첨가용 조성물 제조방법에서는, 생유황양파, 생유황마늘 및 생유황고구마잎 재료 각각에 70부 에탄올을 중량대비 10배 가하여 분쇄한 후 30℃에서 24시간 동안 진탕추출하여 추출액을 제조하는 제 2 단계(S2)가 이뤄진다.Next, in the method for preparing the composition for food addition of the present invention, 70 parts ethanol was added to each of the raw sulfur onion, raw sulfur garlic, and raw sulfur sweet potato leaf materials 10 times by weight, followed by pulverization and shaking at 30 ° C. for 24 hours to extract the extract A second step (S2) of manufacturing is made.
유황은, 질소, 인산, 가리, 칼슘, 마그네슘과 함께 식물의 6대 원소로서, 식물생장에 인산질과 비슷한 양이 필요하다. 유황 결핍시에는 작물의 산출량, 품질, 단백질 함량등이 저하되며, 식물의 질소이용률이 현저히 감소되어식물 생육에 필요한 단백질 합성, 특히 황 함유 아미노산인 메치오닌, 시스틴, 시스테인의 합성이 억제된다. 또한 유황결핍 작물은 일반적으로 키가 작고 줄기가 가늘며 부러지기 쉽고, 새잎은 노란색을 띤 초록색으로 변하며 엽록체 형성도 저해된다. 따라서 식물에서 유황은 식물의 내병성 증대는 물론, 식물의 유용 물질의 생합성을 촉진시키는데, 특히 황 함유 아미노산의 합성 촉진, 비타민 및 단백질 합성량 증가, 식물 호르몬 생성과 에너지 대사를 촉진하는 순 기능이 있다.Sulfur is one of the six elements of plants along with nitrogen, phosphoric acid, potassium, calcium, and magnesium, and an amount similar to that of phosphate is required for plant growth. In case of sulfur deficiency, crop yield, quality, protein content, etc. are reduced, and nitrogen utilization rate of plants is significantly reduced, which inhibits protein synthesis necessary for plant growth, especially the synthesis of sulfur-containing amino acids methionine, cystine, and cysteine. In addition, sulfur-deficient crops are generally short, thin stems and brittle, young leaves turn yellowish green, and chloroplast formation is inhibited. Therefore, in plants, sulfur not only increases the plant's disease resistance, but also promotes the biosynthesis of useful substances in plants. In particular, it has a net function of promoting the synthesis of sulfur-containing amino acids, increasing the amount of vitamin and protein synthesis, and promoting the production of plant hormones and energy metabolism. .
양파(Allium cepa L.)는, 플라보노이드(quercetin, kaempferel,rutim) 및 그 배당체 물질들과 유기 황 화합물(thiosulfinates, allyl disulfide,diallyl sulfide)등 생물학적 활성 분자들의 함량이 높아, 항산화, 항고혈압, 항동맥경화, 항균작용 등의 생리활성들이 지속적으로 보고되고 있다. 이러한 양파의 기능성으로, 양파는 만성질환 예방을 위한 바이오 식품소재로도 관심을 받고 있다. 양파의 독특한 향미성분들은 S-(1-propenyl)-L-cystein sulfoxide의 효소적 분해로 형성된 황 화합물질들이 주를 이루고 있다. 이와 같이, 양파의 기능성과 관능성의 상당 부분이 황(sulfur)으로부터 유래됨을 알 수 있다.Onion (Allium cepa L.) has a high content of biologically active molecules such as flavonoids (quercetin, kaempferel, rutim) and glycosides and organic sulfur compounds (thiosulfinates, allyl disulfide, diallyl sulfide), antioxidant, antihypertensive, anti- Physiological activities such as arteriosclerosis and antibacterial action have been continuously reported. Due to the functionality of onions, onions are attracting attention as a bio-food material for the prevention of chronic diseases. The unique flavor components of onion are mainly sulfur compounds formed by enzymatic decomposition of S-(1-propenyl)-L-cystein sulfoxide. As such, it can be seen that a significant part of the functionality and functionality of onions is derived from sulfur.
마늘의 주요 약리성분은 allin, allicin등의 황화합물, 게르마늄, 셀레늄등의 항암미네랄등이며 이 중 유기황화합물 중에 주가 되는 S-alk(en)ylcysteine sulfoxides가 0.6-1.9% 들어있으며 γ-glutamylcysteine 0.5-1.6%, S?alk(en)yl cysteine 0.001-0.003%, scordinios 0.003% 들어있다. The main pharmacological components of garlic are sulfur compounds such as allin and allicin, and anticancer minerals such as germanium and selenium. %, S?alk(en)yl cysteine 0.001-0.003%, scordinios 0.003%.
마늘 황함유 물질이 들어있는 garlic oil은 혈중 중성지방, 콜레스테롤 및 혈전농도를 저하시켜 심혈관질환을 개선시키며, 이들 물질은 노화억제,기억학습 장애개선, 치매예방효과도 보고되었다. 최근에는 garlic ail, allicin, 게르마늄, 셀레늄등이 위암, 직장암, 간암에 대한 항암작용이 보고되었고 당뇨등 대사증후군에도 개선작용이 밝혀졌다. 이와 같이 마늘의 핵심 생리활성물질은 allicin으로서, 그 함유량은 산지에 따라 차이가 많으며 보통 0.2~1% 수준이다. 따라서 allicin 고함유 마늘의 재배 기술은 마늘을 이용한 식품, 의약품 소재로서의 활용 가치를 높이는데 중요한 요소로 지적되고 있다.Garlic oil, which contains garlic sulfur-containing substances, improves cardiovascular diseases by lowering blood triglycerides, cholesterol, and blood clots, and these substances have been reported to inhibit aging, improve memory and learning disorders, and prevent dementia. Recently, garlic ail, allicin, germanium, and selenium have been reported to have anticancer effects on gastric cancer, rectal cancer, and liver cancer, and have been shown to improve metabolic syndrome such as diabetes. As such, the core physiologically active substance of garlic is allicin, and its content varies greatly depending on the production area and is usually 0.2 to 1%. Therefore, the cultivation technology of garlic with high allicin content is pointed out as an important factor in increasing the value of use as a food and pharmaceutical material using garlic.
고구마잎은, 비타민과 미네랄, 폴리페놀이 다량으로 함유되어 있는 고영양 기능성 식품으로, 안질환 예방성분으로 잘 알려진 루테인이 고구마잎에 풍부하게 함유되어 있다. 또한, 고구마 잎에는 뿌리와 줄기보다 칼슘이 3배, 철분이 11배, 노화방지 성분인 베타카로틴은 20배가 많이 들어져있다. 이 뿐 아니라 단백질과 칼슘, 철, 아연 등 필수 아미노산과 비타민 폴리페놀이 다량 함유되어 있는 고영양 기능성 식품이다. Sweet potato leaf is a highly nutritious functional food containing a large amount of vitamins, minerals, and polyphenols. In addition, sweet potato leaves contain 3 times more calcium, 11 times more iron, and 20 times more beta-carotene, an anti-aging ingredient, than roots and stems. In addition to this, it is a highly nutritious functional food containing a large amount of protein, essential amino acids such as calcium, iron and zinc, as well as vitamins and polyphenols.
본 발명의 유황양파, 유황마늘, 유황고구마의 재배 방법은 하기와 같다.The cultivation method of the sulfur onion, sulfur garlic, and sulfur sweet potato of the present invention is as follows.
파종전 토양에 식이유황을 5~6kg/990m2, 1회 처리하고, 마늘 정식 후 10일 이내에 발효 제독유황(방선균 함유)을 1kg/990m2 양으로 1회 옆면 시비 후, 15일 단위로 1kg/990m2의 유황을 총 8회 더 옆면살포하여 allin과 allicin 함량이 증가된 유황마늘을 재배하는 것이 바람직하고, 유황양파 및 유황고구마잎 재배는 파종전의 토양에 식이유황을 4kg/990m2, 1회 처리하고, 양파와 고구마 정식 후 10일 이내에 발효 제독유황(방선균 함유)을 1kg/990m2 양으로 1회 옆면 시비 후, 1개월 단위로 1kg/990m2의 유황을 총 3회 더 옆면살포하여 유황양파 및 고구마잎을 재배하는 것이 바람직하다.5~6kg/990m2 of dietary sulfur is treated in the soil before sowing, and 1kg/990m2 of fermented detoxifying sulfur (containing actinomycetes) is fermented once at 1kg/990m2 of fermented sulfur within 10 days after garlic planting, 1kg/990m2 every 15 days It is desirable to cultivate sulfur garlic with increased allin and allicin content by spraying the sulfur on the side 8 more times in total. For cultivation of sulfur onions and sulfur sweet potato leaves, 4kg/990m2 of dietary sulfur is treated once in the soil before sowing, Within 10 days after planting onions and sweet potatoes, fermented sulfur (containing actinomycetes) at 1 kg/990 m2 of side fertilization once, and then 1 kg/990 m2 of sulfur is sprayed on the sides three more times every month to ferment sulfur onion and sweet potato leaves. It is desirable to cultivate
다음으로, 상기 제 1 단계(S1)의 숙성액 10중량부에 대하여 상기 제 2 단계(S2)의 추출액 10중량부를 혼합 후 숙성한 뒤 여과하여 식품 첨가용 조성물을 제조하는 제 3 단계(S3)가 이뤄진다.Next, after mixing 10 parts by weight of the extract of the second step (S2) with respect to 10 parts by weight of the aging solution of the first step (S1), the third step (S3) of preparing a composition for adding food by filtering after aging is made
상기 제 3 단계(S3)는, 상기 추출액에 포함되는 유황이 포함되는 재료들로 인한 부작용을 막기 위해, 소화기관에 도움을 주는 양배추, 브로콜리, 사과, 블루베리를 이용하여 숙성액을 제조하고, 상기 숙성액에 상기 추출액을 혼합하여 숙성시키는 과정을 통해 소화불량을 예방하며 이유식의 부드러운 식감을 부여한다. In the third step (S3), in order to prevent side effects due to the ingredients containing sulfur contained in the extract, a ripening liquid is prepared using cabbage, broccoli, apple, and blueberries that help the digestive system, Indigestion is prevented and the soft texture of baby food is given through the process of mixing and aging the extract with the aged liquid.
상기 제 1 단계(S1)의 숙성액이 상기 제 2 단계(S2)의 추출액 10중량부에 대하여 10중량부 미만으로 포함되면, 상기 숙성이 충분히 이뤄지지 않아, 유황의 부작용인 복통, 소화불량 등이 발현될 수 있으며, 식감 또한 하락할 수 있다. 상기 제 1 단계의 숙성액이 상기 제 2 단계의 추출액 10중량부에 대하여 10중량부를 초과하여 포함되면, 상기 숙성이 다소 충분히 이뤄져, 상기 유황의 효능이 충분히 발현되지 않을 수 있다.If the aging liquid of the first step (S1) is included in an amount of less than 10 parts by weight based on 10 parts by weight of the extract of the second step (S2), the aging is not sufficiently performed, and the side effects of sulfur such as stomach pain, indigestion, etc. may be expressed, and the texture may also decrease. When the aging liquid of the first step is included in excess of 10 parts by weight based on 10 parts by weight of the extract of the second step, the aging is somewhat sufficiently performed, and the efficacy of the sulfur may not be sufficiently expressed.
마찬가지로, 상기 제 1 단계의 숙성액 10중량부에 대하여, 상기 제 2 단계의 추출액이 10중량부 미만으로 포함되면, 상기 추출액의 양이 작아 숙성이 충분히 이뤄져 상기 추출액에 포함된 유황의 효능이 충분히 발현되지 않을 수 있으며, 상기 제 1 단계의 숙성액 10중량부에 대하여, 상기 제 2 단계의 추출액이 10중량부를 초과하여 포함되면, 상기 숙성이 충분히 이뤄지지 않아, 유황의 부작용인 복통, 소화불량 등이 발현될 수 았으며, 식감 또한 하락할 수 있다. Similarly, when the amount of the extract of the second step is less than 10 parts by weight with respect to 10 parts by weight of the aging liquid of the first step, the amount of the extract is small and the aging is sufficiently performed, so that the efficacy of the sulfur contained in the extract is sufficiently high It may not be expressed, and with respect to 10 parts by weight of the aging liquid of the first step, if the extract of the second step is included in excess of 10 parts by weight, the aging is not sufficiently performed, and the side effects of sulfur such as stomach pain, indigestion, etc. This may be expressed, and the texture may also decrease.
또한, 구체적으로, 상기 제 3 단계(S3)의 숙성은, 5~10℃에서 1~3일간 숙성하는 것을 특징으로 한다.In addition, specifically, the aging of the third step (S3) is characterized in that it is aged for 1 to 3 days at 5 ~ 10 ℃.
상기 숙성이, 5℃ 미만에서 진행되면, 다소 낮은 온도로 인해 숙성이 충분히 진행되지 않아, 상기 숙성액과 상기 추출액이 숙성을 통해 적절히 혼합되기 위한 숙성 과정의 의미가 무색해질 수 있으며, 숙성이 충분히 되지 않아 식감 또한 소비자의 기호도가 낮을 수 있다. 상기 숙성이 10℃를 넘는 온도에서 진행되면, 온도가 다소 높아 사과나 블루베리 같은 과일류가 변색되거나 맛이 변할 수 있다. If the aging proceeds at less than 5° C., the aging does not proceed sufficiently due to a rather low temperature, so the meaning of the aging process for properly mixing the aged liquid and the extract through aging may become colorless, and the aging is sufficiently As a result, the taste may also be low in consumer preference. When the aging proceeds at a temperature exceeding 10° C., the temperature is somewhat high, and fruits such as apples or blueberries may be discolored or taste may change.
마찬가지로, 상기 숙성이 1일 이내, 즉 24시간 이내로 진행되면, 짧은 숙성 시간으로 인해, 상기 숙성액과 상기 추출액이 숙성을 통해 적절히 혼합되기 위한 숙성 과정의 의미가 무색해질 수 있으며, 숙성이 충분히 되지 않아 식감 또한 소비자의 기호도가 낮을 수 있다. 상기 숙성이 3일을 넘는 시간 동안 진행되면, 기간이 길어 사과나 블루베리 같은 과일류가 변색되거나 맛이 변할 수 있다. Similarly, if the aging proceeds within 1 day, that is, within 24 hours, due to the short aging time, the meaning of the aging process for properly mixing the aged liquid and the extract through aging may become colorless, and the aging is not sufficient. Therefore, the taste may also be low in consumer preference. If the aging is carried out for more than 3 days, fruits such as apples or blueberries may be discolored or taste may change due to a long period.
다음으로, 하기에서는 본 발명인 식품 첨가용 조성물 제조방법을 이용하여 죽을 제조하는 방법에 대하여 상세히 설명한다.Next, a method for manufacturing porridge using the method for preparing the composition for food addition according to the present invention will be described in detail below.
먼저, 유황 쌀을 침지하여 불리는 제 4 단계(S4)가 이뤄진다.First, the fourth step (S4) called by immersing the sulfur rice is made.
여기서, 유황 쌀은 유황이 함유되도록 재배된 쌀일 수 있다. Here, the sulfur rice may be rice grown to contain sulfur.
구체적으로, 쌀을 깨끗한 물에 2시간 동안 침지하여 불린 쌀을 제조한다. 상기 불린 쌀을 이용하여 죽을 제조하면, 죽을 제조하는 시간을 단축할 수 있고 부드럽게 퍼진 식감을 가진 죽을 제조할 수 있는 장점이 있다. Specifically, soaked rice is prepared by immersing rice in clean water for 2 hours. If the porridge is prepared using the soaked rice, it is possible to shorten the time to prepare the porridge and to prepare porridge with a soft texture.
쌀을 2시간 미만으로 물에 침지하면 쌀이 적당하게 불지 않아서 죽을 제조하는 데 적합하지 않은 문제점이 발생하고, 쌀을 2시간 초과로 물에 침지하면 쌀을 2시간 동안 침지한 것과 쌀의 불기 정도가 비슷하여 작업의 효율성이 저하되는 문제점이 발생한다.If rice is immersed in water for less than 2 hours, the rice is not cooked properly, so it is not suitable for manufacturing porridge. is similar, so there is a problem that the work efficiency is lowered.
다음으로, 상기 제 4 단계(S4)의 불린 쌀을 끓여서 죽 베이스를 제조하는 제 5 단계(S5)가 이뤄진다.Next, a fifth step (S5) of preparing a porridge base by boiling the soaked rice of the fourth step (S4) is performed.
구체적으로, 물 30중량부에 대하여 상기 불린 쌀 10중량부 첨가하고, 100℃에서 10분 동안 끓여서 죽베이스를 제조한다. Specifically, 10 parts by weight of the soaked rice is added with respect to 30 parts by weight of water, and boiled at 100° C. for 10 minutes to prepare a porridge base.
상기 죽베이스를 제조할 때, 100℃보다 낮은 온도에서 가열하면 불린 쌀이 부드럽게 풀어지지 않고 100℃보다 높은 온도에서 가열하면 과도하게 되직한 질감을 가진 죽베이스를 얻는 문제점이 있다. 또한, 물 30중량부에 대하여 상기 불린 쌀을 10중량부 보다 적게 첨가하면 죽베이스의 질감이 과도하게 묽어지는 현상이 발생하고, 물 30중량부에 대하여 상기 불린 쌀을 10중량부 보다 많이 첨가하면 죽베이스의 질감이 과도하게 되직해지는 문제점이 있다. 그러므로 상기 죽베이스를 제조할 때, 상기 혼합비와 온도, 시간을 따르는 것이 가장 바람직하다.When manufacturing the porridge base, when heated at a temperature lower than 100 ° C., the soaked rice does not loosen softly, and when heated at a temperature higher than 100 ° C., there is a problem in obtaining a porridge base having an excessively rejik texture. In addition, when less than 10 parts by weight of the soaked rice is added with respect to 30 parts by weight of water, the texture of the porridge base is excessively thinned, and when more than 10 parts by weight of the soaked rice is added with respect to 30 parts by weight of water There is a problem in that the texture of the porridge base becomes excessively thick. Therefore, when preparing the porridge base, it is most preferable to follow the mixing ratio, temperature, and time.
다음으로, 상기 죽 베이스에 상기 식품 첨가용 조성물을 추가하여 죽을 제조하는 제 6 단계(S6)가 이뤄진다.Next, a sixth step (S6) of manufacturing porridge by adding the composition for food addition to the porridge base is performed.
여기서 상기 수비드 조리법은, 진공저온 조리법으로, 진공저온 조리법(sous-vide)은 Sous Vide는 프랑스어로 ‘진공’의 뜻을 가지고 있으며, 호기성 세균과의 접촉을 최소화하기 위하여 플라스틱 파우치를 이용하여 밀봉 및 가압 상태에서 일정한 저온(50℃ 이하)으로 음식을 조리하는 방법이다. 진공저온 조리법(sous-vide)은 플라스틱 파우치 안에 식재료를 넣고 진공 밀폐 시킨 후 저온(50℃ 이하)에서 장시간 조리하는 방법으로 다양한 식재료 조리에 적용되고 있다.Here, the sous vide recipe is a vacuum low-temperature recipe, and the vacuum low-temperature recipe (sous-vide) means “vacuum” in French, and is sealed using a plastic pouch to minimize contact with aerobic bacteria. and a method of cooking food at a constant low temperature (50° C. or less) in a pressurized state. The vacuum low-temperature recipe (sous-vide) is a method of putting ingredients in a plastic pouch, vacuum-sealing them, and then cooking them at a low temperature (below 50°C) for a long time.
구체적으로, 상기 수비드 조리는 상기 죽 베이스 70 중량부에 대하여, 상기 식품 첨가용 조성물 30 중량부를 추가하여 진행하는 것을 특징으로 한다.Specifically, the sous vide cooking is performed by adding 30 parts by weight of the composition for adding food to 70 parts by weight of the porridge base.
상기 죽 베이스 70 중량부에 대하여, 상기 식품 첨가용 조성물이 30 중량부 미만으로 포함되면, 상기 식품 첨가용 조성물의 재료의 다양한 효능과 맛이 충분히 발현되지 않을 수 있으며, 상기 죽 베이스 70 중량부에 대하여, 상기 식품 첨가용 조성물이 30 중량부를 초과하여 포함되면, 완성된 죽의 질감이 과도하게 되직하여 식감이 좋지 않을 수 있다. With respect to 70 parts by weight of the porridge base, when the composition for food addition is included in less than 30 parts by weight, various effects and tastes of the ingredients of the composition for food addition may not be sufficiently expressed, and the porridge base 70 parts by weight On the other hand, when the composition for food addition is included in excess of 30 parts by weight, the texture of the finished porridge may become excessively sticky and the texture may not be good.
또한, 상기 제 6 단계(S6)는 상기 죽 베이스에 상기 식품 첨가용 조성물을 추가하여, 진공포장한 뒤, 65~75℃에서 6~7 시간 동안 수비드 공법으로 익혀서 제조하는 것을 특징으로 한다.In addition, the sixth step (S6) is characterized in that it is prepared by adding the composition for food addition to the porridge base, vacuum packaging, and then cooking at 65 to 75° C. for 6 to 7 hours using the sous vide method.
수비드 공법으로 죽을 제조할 때, 온도가 65℃보다 낮으면 상기 식품 첨가용 조성물이 완전하게 조리되지 않으며 온도가 75℃보다 높으면 과도한 열공급으로 인한 영양소의 파괴가 일어나고, 원료 본연의 맛과 향이 보존된 죽을 제조할 수 없다. 또한, 조리시간이 6시간 미만이면 양배추, 브로컬리, 사과, 블루베리 등이 완전하게 조리되지 않으며, 조리시간이 7시간 초과이면 상기 죽의 질감이 과도하게 되직해져서기호도가 낮아지는 문제점이 있다. 그러므로, 상기 죽을 제조할 때는 65내지 75℃에서 6 내지 7시간 동안 수비드 공법으로 조리하는 것이 바람직하다.When manufacturing porridge by the sous vide method, if the temperature is lower than 65 ℃, the composition for food addition is not cooked completely, and if the temperature is higher than 75 ℃, the destruction of nutrients due to excessive heat supply occurs, and the original taste and flavor of the raw material are preserved You can't make old porridge. In addition, if the cooking time is less than 6 hours, cabbage, broccoli, apples, blueberries, etc. are not completely cooked, and if the cooking time is more than 7 hours, the texture of the porridge is excessively retorted and there is a problem that the preference is lowered. Therefore, it is preferable to cook the porridge by the sous vide method at 65 to 75° C. for 6 to 7 hours when preparing the porridge.
다음으로, 상기 제 7 단계(S7)에서 제조한 죽을 냉동하는 제 8 단계(S8)가 이뤄진다.Next, an eighth step (S8) of freezing the porridge prepared in the seventh step (S7) is performed.
구체적으로, 냉동은 -40℃의 온도조건에서 행한다. Specifically, freezing is performed at a temperature condition of -40°C.
상기 수비드 공법으로 조리한 죽을 냉동하면, 죽에 포함되어있는 풍부한 영양소와 고유의 향과 맛을 그대로 살린 제품을 오랫동안 보존할 수 있는 효과가 있다. 또한 일반 가정에서는 상기 냉동된 죽을 간단한 가열 과정을 거친 후에 바로 섭취할 수 있다.When the porridge cooked by the sous vide method is frozen, there is an effect that the product can be preserved for a long time with the rich nutrients contained in the porridge and the original flavor and taste. In addition, in general households, the frozen porridge can be consumed immediately after a simple heating process.
하기에서는, 본 발명인 식품 첨가용 조성물 제조방법 및 이를 이용한 죽 제조방법의 실험에 대해 살펴본다.Hereinafter, an experiment of a method for preparing a composition for food addition according to the present invention and a method for preparing porridge using the same will be described.
실험은 소화력 평가와 관능평가에 대해 나타내었다.Experiments were presented for digestion and sensory evaluation.
소화력 평가의 경우, 비교예 및 실시예의 방법과 비율로 제조된 식품 첨가용 조성물 및 이를 이용한 죽을 소화기관에 문제없는 100명의 성인에게 7일 동안 먹인 후 분변 품질 변화를 분석하였다. 구체적으로, 분변 품질은 하기의 Bristol의 스코어링 가이드라인에 따라 Bristol 스코어링 가이드라인의 1 점수와 7 점수의 분변이 7일 동안 1회 이상 나온 경우 X, 2 점수와 6 점수의 분변이 7일 동안 1회 이상 나온 경우 △, 3 점수와 5 점수의 분변이 7일 동안 1회 이상 나온 경우 ○, 4 번 점수의 분변이 7일 내내 나온 경우 ◎라고 표현하였으며, ◎가 나온 경우를 제외하고는, 해당 변이 나온 횟수를 함께 나타내었다. In the case of digestibility evaluation, the composition for food addition prepared by the methods and ratios of Comparative Examples and Examples and porridge using the same were fed to 100 adults without a problem in the digestive system for 7 days, and then changes in fecal quality were analyzed. Specifically, fecal quality was determined according to Bristol's scoring guidelines below, when feces with scores of 1 and 7 of the Bristol scoring guidelines came out at least once in 7 days, X, 2 and 6 scores of feces were 1 for 7 days. If feces with score 3 or 5 came out more than once in 7 days, △, if feces with score 3 and 5 came out more than once in 7 days ○, if feces with score 4 came out throughout 7 days were expressed as ◎. The number of stools was also shown.
관능평가의 경우, 본 발명에 의한 식품 첨가용 조성물 및 이를 이용한 죽의 품질 특성을 비교하기 위하여 검사원으로서의 적합성이 인정된 식품공학과 대학원생을 본 실험의 목적에 맞는 적합한 훈련을 시킨 후에 관능 평가를 하였다. 관능평가 항목은 식품 첨가용 조성물 및 이를 이용한 죽의 맛, 식감, 향, 전체적인 기호도로 굉장히 좋으면 9점, 매우 나쁘면 1점으로 평가하는 9점 척도법(likert scale)으로 실시하였다.In the case of sensory evaluation, in order to compare the quality characteristics of the composition for food additive according to the present invention and porridge using the same, a food engineering graduate student whose suitability as an inspector was recognized was trained appropriately for the purpose of this experiment, and then sensory evaluation was performed. The sensory evaluation items were carried out on a 9-point likert scale in which the taste, texture, aroma, and overall preference of the composition for food addition and the porridge using the composition were evaluated as 9 points if very good and 1 point if very bad.
(ㄱ) 숙성액과 추출액의 비율에 따른 소화력 평가 및 관능평가(a) Evaluation of digestibility and sensory evaluation according to the ratio of aged liquid and extract
[비교예 1][Comparative Example 1]
생유황양파, 생유황마늘 및 생유황고구마잎 재료 각각에 70부 에탄올을 중량대비 10배 가하여 분쇄한 후 30℃에서 24시간 동안 진탕추출하여 식품 첨가용 조성물을 제조한다. 유황 쌀을 깨끗한 물에 2시간 동안 침지하여 불리고, 물 30 중량부에 대하여 상기 물 30 중량부에 대하여 상기 불린 쌀 10 중량부를 첨가한 뒤 100℃ 에서 10분 동안 끓여서 죽 베이스를 제조한 다음, 상기 죽 베이스 70 중량부에 대하여 상기 식품 첨가용 조성물 30 중량부를 추가하여 진공상태에서 70℃에서 6.5시간 동안 수비드 조리한 뒤, -40℃에서 냉동시켜 죽을 제조한다. To each of the raw sulfur onion, raw sulfur garlic, and raw sulfur sweet potato leaf materials, 70 parts of ethanol was added 10 times by weight, and then pulverized and extracted with shaking at 30° C. for 24 hours to prepare a food additive composition. Soaked by immersing sulfur rice in clean water for 2 hours, adding 10 parts by weight of the soaked rice to 30 parts by weight of water based on 30 parts by weight of water, and then boiling at 100° C. for 10 minutes to prepare a porridge base, and then By adding 30 parts by weight of the composition for food addition to 70 parts by weight of the porridge base, the sous vide was cooked in a vacuum at 70° C. for 6.5 hours, and then frozen at -40° C. to prepare porridge.
[실시예 1][Example 1]
양배추 30중량부에 대하여, 브로콜리 30중량부, 사과 20중량부, 블루베리 20중량부를 준비하고 분쇄하여 숙성액을 제조하고, 생유황양파, 생유황마늘 및 생유황고구마잎 재료 각각에 70부 에탄올을 중량대비 10배 가하여 분쇄한 후 30℃에서 24시간 동안 진탕추출하여 추출액을 제조하고, 상기 제 1 단계의 숙성액 10중량부에 대하여 상기 제 2 단계의 추출액 10중량부를 혼합하여, 7.5℃에서 2일간 숙성하여 혼합액을 제조하여 식품 첨가용 조성물을 제조한다. 유황 쌀을 깨끗한 물에 2시간 동안 침지하여 불리고, 물 30 중량부에 대하여 상기 물 30 중량부에 대하여 상기 불린 쌀 10 중량부를 첨가한 뒤 100℃ 에서 10분 동안 끓여서 죽 베이스를 제조한 다음, 상기 죽 베이스 70 중량부에 대하여 상기 식품 첨가용 조성물 30 중량부를 추가하여 진공상태에서 70℃에서 6.5시간 동안 수비드 조리한 뒤, -40℃에서 냉동시켜 죽을 제조한다. With respect to 30 parts by weight of cabbage, 30 parts by weight of broccoli, 20 parts by weight of apples, 20 parts by weight of blueberries are prepared and pulverized to prepare a ripening solution, and 70 parts ethanol for each of raw sulfur onion, raw sulfur garlic and raw sulfur sweet potato leaf materials After pulverization by adding 10 times the weight of the extract, the extract was prepared by shaking extraction at 30° C. for 24 hours, and 10 parts by weight of the extract of the second step was mixed with 10 parts by weight of the aging solution of the first step, and at 7.5° C. The mixture is aged for 2 days to prepare a food additive composition. Soaked by immersing sulfur rice in clean water for 2 hours, adding 10 parts by weight of the soaked rice to 30 parts by weight of water based on 30 parts by weight of water, and then boiling at 100° C. for 10 minutes to prepare a porridge base, and then By adding 30 parts by weight of the composition for food addition to 70 parts by weight of the porridge base, the sous vide was cooked in a vacuum at 70° C. for 6.5 hours, and then frozen at -40° C. to prepare porridge.
[실시예 2][Example 2]
양배추 30중량부에 대하여, 브로콜리 30중량부, 사과 20중량부, 블루베리 20중량부를 준비하고 분쇄하여 숙성액을 제조하고, 생유황양파, 생유황마늘 및 생유황고구마잎 재료 각각에 70부 에탄올을 중량대비 10배 가하여 분쇄한 후 30℃에서 24시간 동안 진탕추출하여 추출액을 제조하고, 상기 제 1 단계의 숙성액 10중량부에 대하여 상기 제 2 단계의 추출액 20중량부를 혼합하여, 7.5℃에서 2일간 숙성하여 혼합액을 제조하여 식품 첨가용 조성물을 제조한다. 유황 쌀을 깨끗한 물에 2시간 동안 침지하여 불리고, 물 30 중량부에 대하여 상기 물 30 중량부에 대하여 상기 불린 쌀 10 중량부를 첨가한 뒤 100℃ 에서 10분 동안 끓여서 죽 베이스를 제조한 다음, 상기 죽 베이스 70 중량부에 대하여 상기 식품 첨가용 조성물 30 중량부를 추가하여 진공상태에서 70℃에서 6.5시간 동안 수비드 조리한 뒤, -40℃에서 냉동시켜 죽을 제조한다. With respect to 30 parts by weight of cabbage, 30 parts by weight of broccoli, 20 parts by weight of apples, 20 parts by weight of blueberries are prepared and pulverized to prepare a ripening solution, and 70 parts ethanol for each of raw sulfur onion, raw sulfur garlic and raw sulfur sweet potato leaf materials After pulverizing by adding 10 times the weight of the extract, the extract was prepared by shaking extraction at 30° C. for 24 hours, and 20 parts by weight of the extract of the second step was mixed with 10 parts by weight of the aging solution of the first step, and at 7.5° C. The mixture is aged for 2 days to prepare a food additive composition. Soaked by immersing sulfur rice in clean water for 2 hours, adding 10 parts by weight of the soaked rice to 30 parts by weight of water based on 30 parts by weight of water, and then boiling at 100° C. for 10 minutes to prepare a porridge base, and then By adding 30 parts by weight of the composition for food addition to 70 parts by weight of the porridge base, the sous vide was cooked in a vacuum at 70° C. for 6.5 hours, and then frozen at -40° C. to prepare porridge.
[실시예 3][Example 3]
양배추 30중량부에 대하여, 브로콜리 30중량부, 사과 20중량부, 블루베리 20중량부를 준비하고 분쇄하여 숙성액을 제조하고, 생유황양파, 생유황마늘 및 생유황고구마잎 재료 각각에 70부 에탄올을 중량대비 10배 가하여 분쇄한 후 30℃에서 24시간 동안 진탕추출하여 추출액을 제조하고, 상기 제 1 단계의 숙성액 20중량부에 대하여 상기 제 2 단계의 추출액 10중량부를 혼합하여, 7.5℃에서 2일간 숙성하여 혼합액을 제조하여 식품 첨가용 조성물을 제조한다. 유황 쌀을 깨끗한 물에 2시간 동안 침지하여 불리고, 물 30 중량부에 대하여 상기 물 30 중량부에 대하여 상기 불린 쌀 10 중량부를 첨가한 뒤 100℃ 에서 10분 동안 끓여서 죽 베이스를 제조한 다음, 상기 죽 베이스 70 중량부에 대하여 상기 식품 첨가용 조성물 30 중량부를 추가하여 진공상태에서 70℃에서 6.5시간 동안 수비드 조리한 뒤, -40℃에서 냉동시켜 죽을 제조한다. With respect to 30 parts by weight of cabbage, 30 parts by weight of broccoli, 20 parts by weight of apples, 20 parts by weight of blueberries are prepared and pulverized to prepare a ripening solution, and 70 parts ethanol for each of raw sulfur onion, raw sulfur garlic and raw sulfur sweet potato leaf materials After pulverizing by adding 10 times the weight of the extract, the extract was prepared by shaking extraction at 30° C. for 24 hours, and 10 parts by weight of the extract of the second step was mixed with 20 parts by weight of the aging solution of the first step, and at 7.5° C. The mixture is aged for 2 days to prepare a food additive composition. Soaked by immersing sulfur rice in clean water for 2 hours, adding 10 parts by weight of the soaked rice to 30 parts by weight of water based on 30 parts by weight of water, and then boiling at 100° C. for 10 minutes to prepare a porridge base, and then By adding 30 parts by weight of the composition for food addition to 70 parts by weight of the porridge base, the sous vide was cooked in a vacuum at 70° C. for 6.5 hours, and then frozen at -40° C. to prepare porridge.
표 1과 같이, 실시예 1이 소화력이 좋으며 관능평가 결과가 좋음을 알 수 있다. 이는 숙성액과 추출액의 혼합 비율 차이에 의한 결과라고 판단된다.As shown in Table 1, it can be seen that Example 1 has good digestibility and good sensory evaluation results. This is considered to be the result of the difference in the mixing ratio of the aged liquid and the extract.
먼저, 비교예 1의 경우, 숙성액이 아예 포함되지 않아, Bristol 점수 3번 또는 5번에 해당되는 분변이 7일 동안 2회 나왔다고 판단되며, 숙성액에 포함되는 달달한 맛과 향이 포함되지 않아 실시예 1 보다 낮은 맛과 향 점수, 숙성과정이 포함되지 않아 식감이 다소 낮아졌다고 판단된다.First, in the case of Comparative Example 1, the aged liquid was not included at all, so it is judged that feces corresponding to Bristol score 3 or 5 came out twice in 7 days, and the sweet taste and flavor contained in the aged liquid were not included. It is judged that the taste and aroma score lower than in Example 1, and the texture was somewhat lowered because the aging process was not included.
실시예 2의 경우, 추출액에 비해 숙성액의 양이 작아 Bristol 점수 3번 또는 5번에 해당되는 분변이 7일동안 1회 나왔다고 판단되며, 숙성액에 포함되는 사과와 블루베리의 단맛과 새콤달콤한 맛과 향이 적게 포함되어 실시예 1 보다 낮은 맛과 향 점수, 숙성이 충분히 진행되지 못하여 식감 또한 낮아졌다고 판단된다.In the case of Example 2, it is judged that feces corresponding to Bristol score 3 or 5 came out once in 7 days because the amount of the aged liquid was smaller than that of the extract, and the sweet and sour taste of apples and blueberries contained in the aged liquid was found. It is judged that the taste and flavor score lower than that of Example 1 because it contains less taste and flavor, and the texture was also lowered because the aging did not proceed sufficiently.
실시예 3의 경우, 숙성액의 양이 많아, 숙성에 포함되는 양배추나 브로콜리가 많이 함유되면서 맛과 향에서 실시예 1보다 낮은 점수를 얻었을 수 있으며, 숙성이 다소 많이 진행되어 식감도 실시예 1에 비해 다소 떨어졌다고 판단된다.In the case of Example 3, the amount of aging liquid is large, and as it contains a lot of cabbage or broccoli included in the ripening, a lower score than Example 1 in taste and aroma may be obtained, and the aging progresses somewhat, so the texture is also Example It is considered to be slightly lower than 1.
따라서, 실시예 1과 같이, 숙성액 10중량부에 대하여 추출액은 10중량부를 혼합하여 숙성하는 것이 바람직하다. Therefore, as in Example 1, it is preferable to mix and age 10 parts by weight of the extract with respect to 10 parts by weight of the aging solution.
(ㄴ) 숙성 온도에 따른 관능평가와 소화력 평가(b) Sensory evaluation and digestibility evaluation according to aging temperature
[비교예 2][Comparative Example 2]
양배추 30중량부에 대하여, 브로콜리 30중량부, 사과 20중량부, 블루베리 20중량부를 준비하고 분쇄하여 숙성액을 제조하고, 생유황양파, 생유황마늘 및 생유황고구마잎 재료 각각에 70부 에탄올을 중량대비 10배 가하여 분쇄한 후 30℃에서 24시간 동안 진탕추출하여 추출액을 제조하고, 상기 제 1 단계의 숙성액 10중량부에 대하여 상기 제 2 단계의 추출액 20중량부를 혼합하여, 2.5℃에서 2일간 숙성하여 혼합액을 제조하여 식품 첨가용 조성물을 제조한다. 유황 쌀을 깨끗한 물에 2시간 동안 침지하여 불리고, 물 30 중량부에 대하여 상기 물 30 중량부에 대하여 상기 불린 쌀 10 중량부를 첨가한 뒤 100℃ 에서 10분 동안 끓여서 죽 베이스를 제조한 다음, 상기 죽 베이스 70 중량부에 대하여 상기 식품 첨가용 조성물 30 중량부를 추가하여 진공상태에서 70℃에서 6.5시간 동안 수비드 조리한 뒤, -40℃에서 냉동시켜 죽을 제조한다. With respect to 30 parts by weight of cabbage, 30 parts by weight of broccoli, 20 parts by weight of apples, and 20 parts by weight of blueberries are prepared and pulverized to prepare a ripening solution, and 70 parts ethanol in each of raw sulfur onion, raw sulfur garlic and raw sulfur sweet potato leaf materials After pulverizing by adding 10 times the weight of the extract, the extract was prepared by shaking extraction at 30° C. for 24 hours, and 20 parts by weight of the extract of the second step was mixed with 10 parts by weight of the aging solution of the first step, and at 2.5° C. The mixture is aged for 2 days to prepare a food additive composition. Soaked by immersing sulfur rice in clean water for 2 hours, adding 10 parts by weight of the soaked rice to 30 parts by weight of water based on 30 parts by weight of water, and then boiling at 100° C. for 10 minutes to prepare a porridge base, and then By adding 30 parts by weight of the composition for food addition to 70 parts by weight of the porridge base, the sous vide was cooked in a vacuum at 70° C. for 6.5 hours, and then frozen at -40° C. to prepare porridge.
[실시예 4][Example 4]
양배추 30중량부에 대하여, 브로콜리 30중량부, 사과 20중량부, 블루베리 20중량부를 준비하고 분쇄하여 숙성액을 제조하고, 생유황양파, 생유황마늘 및 생유황고구마잎 재료 각각에 70부 에탄올을 중량대비 10배 가하여 분쇄한 후 30℃에서 24시간 동안 진탕추출하여 추출액을 제조하고, 상기 제 1 단계의 숙성액 10중량부에 대하여 상기 제 2 단계의 추출액 20중량부를 혼합하여, 5℃에서 2일간 숙성하여 혼합액을 제조하여 식품 첨가용 조성물을 제조한다. 유황 쌀을 깨끗한 물에 2시간 동안 침지하여 불리고, 물 30 중량부에 대하여 상기 물 30 중량부에 대하여 상기 불린 쌀 10 중량부를 첨가한 뒤 100℃ 에서 10분 동안 끓여서 죽 베이스를 제조한 다음, 상기 죽 베이스 70 중량부에 대하여 상기 식품 첨가용 조성물 30 중량부를 추가하여 진공상태에서 70℃에서 6.5시간 동안 수비드 조리한 뒤, -40℃에서 냉동시켜 죽을 제조한다. With respect to 30 parts by weight of cabbage, 30 parts by weight of broccoli, 20 parts by weight of apples, and 20 parts by weight of blueberries are prepared and pulverized to prepare a ripening solution, and 70 parts ethanol in each of raw sulfur onion, raw sulfur garlic and raw sulfur sweet potato leaf materials After pulverizing by adding 10 times the weight of the extract, the extract was prepared by shaking extraction at 30° C. for 24 hours, and 20 parts by weight of the extract of the second step was mixed with 10 parts by weight of the aging solution of the first step, and at 5° C. The mixture is aged for 2 days to prepare a food additive composition. Soaked by immersing sulfur rice in clean water for 2 hours, adding 10 parts by weight of the soaked rice to 30 parts by weight of water based on 30 parts by weight of water, and then boiling at 100° C. for 10 minutes to prepare a porridge base, and then By adding 30 parts by weight of the composition for food addition to 70 parts by weight of the porridge base, the sous vide was cooked in a vacuum at 70° C. for 6.5 hours, and then frozen at -40° C. to prepare porridge.
[실시예 5][Example 5]
양배추 30중량부에 대하여, 브로콜리 30중량부, 사과 20중량부, 블루베리 20중량부를 준비하고 분쇄하여 숙성액을 제조하고, 생유황양파, 생유황마늘 및 생유황고구마잎 재료 각각에 70부 에탄올을 중량대비 10배 가하여 분쇄한 후 30℃에서 24시간 동안 진탕추출하여 추출액을 제조하고, 상기 제 1 단계의 숙성액 10중량부에 대하여 상기 제 2 단계의 추출액 20중량부를 혼합하여, 7.5℃에서 2일간 숙성하여 혼합액을 제조하여 식품 첨가용 조성물을 제조한다. 유황 쌀을 깨끗한 물에 2시간 동안 침지하여 불리고, 물 30 중량부에 대하여 상기 물 30 중량부에 대하여 상기 불린 쌀 10 중량부를 첨가한 뒤 100℃ 에서 10분 동안 끓여서 죽 베이스를 제조한 다음, 상기 죽 베이스 70 중량부에 대하여 상기 식품 첨가용 조성물 30 중량부를 추가하여 진공상태에서 70℃에서 6.5시간 동안 수비드 조리한 뒤, -40℃에서 냉동시켜 죽을 제조한다. With respect to 30 parts by weight of cabbage, 30 parts by weight of broccoli, 20 parts by weight of apples, 20 parts by weight of blueberries are prepared and pulverized to prepare a ripening solution, and 70 parts ethanol for each of raw sulfur onion, raw sulfur garlic and raw sulfur sweet potato leaf materials After pulverizing by adding 10 times the weight of the extract, the extract was prepared by shaking extraction at 30° C. for 24 hours, and 20 parts by weight of the extract of the second step was mixed with 10 parts by weight of the aging solution of the first step, and at 7.5° C. The mixture is aged for 2 days to prepare a food additive composition. Soaked by immersing sulfur rice in clean water for 2 hours, adding 10 parts by weight of the soaked rice to 30 parts by weight of water based on 30 parts by weight of water, and then boiling at 100° C. for 10 minutes to prepare a porridge base, and then By adding 30 parts by weight of the composition for food addition to 70 parts by weight of the porridge base, the sous vide was cooked in a vacuum at 70° C. for 6.5 hours, and then frozen at -40° C. to prepare porridge.
[실시예 6][Example 6]
양배추 30중량부에 대하여, 브로콜리 30중량부, 사과 20중량부, 블루베리 20중량부를 준비하고 분쇄하여 숙성액을 제조하고, 생유황양파, 생유황마늘 및 생유황고구마잎 재료 각각에 70부 에탄올을 중량대비 10배 가하여 분쇄한 후 30℃에서 24시간 동안 진탕추출하여 추출액을 제조하고, 상기 제 1 단계의 숙성액 10중량부에 대하여 상기 제 2 단계의 추출액 20중량부를 혼합하여, 10℃에서 2일간 숙성하여 혼합액을 제조하여 식품 첨가용 조성물을 제조한다. 유황 쌀을 깨끗한 물에 2시간 동안 침지하여 불리고, 물 30 중량부에 대하여 상기 물 30 중량부에 대하여 상기 불린 쌀 10 중량부를 첨가한 뒤 100℃ 에서 10분 동안 끓여서 죽 베이스를 제조한 다음, 상기 죽 베이스 70 중량부에 대하여 상기 식품 첨가용 조성물 30 중량부를 추가하여 진공상태에서 70℃에서 6.5시간 동안 수비드 조리한 뒤, -40℃에서 냉동시켜 죽을 제조한다. With respect to 30 parts by weight of cabbage, 30 parts by weight of broccoli, 20 parts by weight of apples, 20 parts by weight of blueberries are prepared and pulverized to prepare a ripening solution, and 70 parts ethanol for each of raw sulfur onion, raw sulfur garlic and raw sulfur sweet potato leaf materials After pulverizing by adding 10 times the weight, the extract was prepared by shaking extraction at 30° C. for 24 hours, and 20 parts by weight of the extract of the second step was mixed with 10 parts by weight of the aging solution of the first step, and at 10° C. The mixture is aged for 2 days to prepare a food additive composition. Soaked by immersing sulfur rice in clean water for 2 hours, adding 10 parts by weight of the soaked rice to 30 parts by weight of water based on 30 parts by weight of water, and then boiling at 100° C. for 10 minutes to prepare a porridge base, and then By adding 30 parts by weight of the composition for food addition to 70 parts by weight of the porridge base, the sous vide was cooked in a vacuum at 70° C. for 6.5 hours, and then frozen at -40° C. to prepare porridge.
[실시예 7][Example 7]
양배추 30중량부에 대하여, 브로콜리 30중량부, 사과 20중량부, 블루베리 20중량부를 준비하고 분쇄하여 숙성액을 제조하고, 생유황양파, 생유황마늘 및 생유황고구마잎 재료 각각에 70부 에탄올을 중량대비 10배 가하여 분쇄한 후 30℃에서 24시간 동안 진탕추출하여 추출액을 제조하고, 상기 제 1 단계의 숙성액 10중량부에 대하여 상기 제 2 단계의 추출액 20중량부를 혼합하여, 12.5℃에서 2일간 숙성하여 혼합액을 제조하여 식품 첨가용 조성물을 제조한다. 유황 쌀을 깨끗한 물에 2시간 동안 침지하여 불리고, 물 30 중량부에 대하여 상기 물 30 중량부에 대하여 상기 불린 쌀 10 중량부를 첨가한 뒤 100℃ 에서 10분 동안 끓여서 죽 베이스를 제조한 다음, 상기 죽 베이스 70 중량부에 대하여 상기 식품 첨가용 조성물 30 중량부를 추가하여 진공상태에서 70℃에서 6.5시간 동안 수비드 조리한 뒤, -40℃에서 냉동시켜 죽을 제조한다. With respect to 30 parts by weight of cabbage, 30 parts by weight of broccoli, 20 parts by weight of apples, 20 parts by weight of blueberries are prepared and pulverized to prepare a ripening solution, and 70 parts ethanol for each of raw sulfur onion, raw sulfur garlic and raw sulfur sweet potato leaf materials After pulverizing by adding 10 times the weight of the extract, the extract was prepared by shaking extraction at 30° C. for 24 hours, and 20 parts by weight of the extract of the second step was mixed with 10 parts by weight of the aging solution of the first step, and at 12.5° C. The mixture is aged for 2 days to prepare a food additive composition. Soaked by immersing sulfur rice in clean water for 2 hours, adding 10 parts by weight of the soaked rice to 30 parts by weight of water based on 30 parts by weight of water, and then boiling at 100° C. for 10 minutes to prepare a porridge base, and then By adding 30 parts by weight of the composition for food addition to 70 parts by weight of the porridge base, the sous vide was cooked in a vacuum at 70° C. for 6.5 hours, and then frozen at -40° C. to prepare porridge.
표 4와 같이, 실시예 4. 실시예 5, 실시예 6의 소화력 평과와 관능평가가 양호하다. 이는 숙성 온도의 차이에서 기인한 것이라고 판단된다.먼저, 비교예 2의 경우, 숙성 온도가 낮아, 숙성이 충분히 이뤄지지 못하여, Bristol 점수 3번 또는 5번에 해당되는 분변이 7일동안 2회 나왔다고 판단되며, 숙성액에 포함되는 사과와 블루베리의 단맛과 새콤달콤한 맛과 향이 포함되지 않아 실시예 4, 실시예 5, 실시예 6 보다 낮은 맛과 향 점수, 숙성과정이 포함되지 않아 식감이 다소 낮아졌다고 판단된다.As shown in Table 4, the digestibility evaluation and sensory evaluation of Example 4. Examples 5 and 6 were good. It is judged that this is due to the difference in the aging temperature. First, in Comparative Example 2, the aging temperature was low and the aging was not sufficiently achieved, so it was determined that the feces corresponding to the Bristol score 3 or 5 came out twice in 7 days. The sweet and sour taste and aroma of apples and blueberries contained in the aging liquid are not included, so the taste and aroma scores are lower than in Examples 4, 5, and 6, and the texture is slightly lower because the aging process is not included. judged to have lost
실시예 7의 경우, 숙성온도가 다소 높아, 사과나 블루베리 같은 과일류가 맛과 향이 살짝 변하며 물렁해졌을 수 있고, 그로 인해 맛, 향, 식감 모두 낮은 값을 얻었으며, Bristol 점수 3번 또는 5번에 해당되는 분변이 7일 동안 1회 나왔다고 판단된다.In the case of Example 7, the aging temperature is rather high, and fruits such as apples and blueberries may have become soft with slightly changed taste and aroma, and as a result, low values for taste, aroma, and texture were obtained, and Bristol score 3 times or It is judged that feces corresponding to No. 5 came out once in 7 days.
따라서, 숙성온도는 실시예 4, 실시예 5, 실시예 6 과 같이, 5~10℃가 바람직하다. Accordingly, the aging temperature is preferably 5 to 10° C. as in Examples 4, 5, and 6, respectively.
(ㄷ) 숙성시간에 따른 소화력 평가 및 관능평가(c) Evaluation of digestibility and sensory evaluation according to aging time
[비교예 3][Comparative Example 3]
양배추 30중량부에 대하여, 브로콜리 30중량부, 사과 20중량부, 블루베리 20중량부를 준비하고 분쇄하여 숙성액을 제조하고, 생유황양파, 생유황마늘 및 생유황고구마잎 재료 각각에 70부 에탄올을 중량대비 10배 가하여 분쇄한 후 30℃에서 24시간 동안 진탕추출하여 추출액을 제조하고, 상기 제 1 단계의 숙성액 10중량부에 대하여 상기 제 2 단계의 추출액 20중량부를 혼합하여, 7.5℃에서 12시간 숙성하여 혼합액을 제조하여 식품 첨가용 조성물을 제조한다. 유황 쌀을 깨끗한 물에 2시간 동안 침지하여 불리고, 물 30 중량부에 대하여 상기 물 30 중량부에 대하여 상기 불린 쌀 10 중량부를 첨가한 뒤 100℃ 에서 10분 동안 끓여서 죽 베이스를 제조한 다음, 상기 죽 베이스 70 중량부에 대하여 상기 식품 첨가용 조성물 30 중량부를 추가하여 진공상태에서 70℃에서 6.5시간 동안 수비드 조리한 뒤, -40℃에서 냉동시켜 죽을 제조한다. With respect to 30 parts by weight of cabbage, 30 parts by weight of broccoli, 20 parts by weight of apples, 20 parts by weight of blueberries are prepared and pulverized to prepare a ripening solution, and 70 parts ethanol for each of raw sulfur onion, raw sulfur garlic and raw sulfur sweet potato leaf materials After pulverizing by adding 10 times the weight of the extract, the extract was prepared by shaking extraction at 30° C. for 24 hours, and 20 parts by weight of the extract of the second step was mixed with 10 parts by weight of the aging solution of the first step, and at 7.5° C. The mixture was aged for 12 hours to prepare a food additive composition. Soaked by immersing sulfur rice in clean water for 2 hours, adding 10 parts by weight of the soaked rice to 30 parts by weight of water based on 30 parts by weight of water, and then boiling at 100° C. for 10 minutes to prepare a porridge base, and then By adding 30 parts by weight of the composition for food addition to 70 parts by weight of the porridge base, the sous vide was cooked in a vacuum at 70° C. for 6.5 hours, and then frozen at -40° C. to prepare porridge.
[실시예 8][Example 8]
양배추 30중량부에 대하여, 브로콜리 30중량부, 사과 20중량부, 블루베리 20중량부를 준비하고 분쇄하여 숙성액을 제조하고, 생유황양파, 생유황마늘 및 생유황고구마잎 재료 각각에 70부 에탄올을 중량대비 10배 가하여 분쇄한 후 30℃에서 24시간 동안 진탕추출하여 추출액을 제조하고, 상기 제 1 단계의 숙성액 10중량부에 대하여 상기 제 2 단계의 추출액 20중량부를 혼합하여, 7.5℃에서 1일간 숙성하여 혼합액을 제조하여 식품 첨가용 조성물을 제조한다. 유황 쌀을 깨끗한 물에 2시간 동안 침지하여 불리고, 물 30 중량부에 대하여 상기 물 30 중량부에 대하여 상기 불린 쌀 10 중량부를 첨가한 뒤 100℃ 에서 10분 동안 끓여서 죽 베이스를 제조한 다음, 상기 죽 베이스 70 중량부에 대하여 상기 식품 첨가용 조성물 30 중량부를 추가하여 진공상태에서 70℃에서 6.5시간 동안 수비드 조리한 뒤, -40℃에서 냉동시켜 죽을 제조한다. With respect to 30 parts by weight of cabbage, 30 parts by weight of broccoli, 20 parts by weight of apples, 20 parts by weight of blueberries are prepared and pulverized to prepare a ripening solution, and 70 parts ethanol for each of raw sulfur onion, raw sulfur garlic and raw sulfur sweet potato leaf materials After pulverizing by adding 10 times the weight of the extract, the extract was prepared by shaking extraction at 30° C. for 24 hours, and 20 parts by weight of the extract of the second step was mixed with 10 parts by weight of the aging solution of the first step, and at 7.5° C. The mixture is aged for 1 day to prepare a food additive composition. Soaked by immersing sulfur rice in clean water for 2 hours, adding 10 parts by weight of the soaked rice to 30 parts by weight of water based on 30 parts by weight of water, and then boiling at 100° C. for 10 minutes to prepare a porridge base, and then By adding 30 parts by weight of the composition for food addition to 70 parts by weight of the porridge base, the sous vide was cooked in a vacuum at 70° C. for 6.5 hours, and then frozen at -40° C. to prepare porridge.
[실시예 9][Example 9]
양배추 30중량부에 대하여, 브로콜리 30중량부, 사과 20중량부, 블루베리 20중량부를 준비하고 분쇄하여 숙성액을 제조하고, 생유황양파, 생유황마늘 및 생유황고구마잎 재료 각각에 70부 에탄올을 중량대비 10배 가하여 분쇄한 후 30℃에서 24시간 동안 진탕추출하여 추출액을 제조하고, 상기 제 1 단계의 숙성액 10중량부에 대하여 상기 제 2 단계의 추출액 20중량부를 혼합하여, 7.5℃에서 2일간 숙성하여 혼합액을 제조하여 식품 첨가용 조성물을 제조한다. 유황 쌀을 깨끗한 물에 2시간 동안 침지하여 불리고, 물 30 중량부에 대하여 상기 물 30 중량부에 대하여 상기 불린 쌀 10 중량부를 첨가한 뒤 100℃ 에서 10분 동안 끓여서 죽 베이스를 제조한 다음, 상기 죽 베이스 70 중량부에 대하여 상기 식품 첨가용 조성물 30 중량부를 추가하여 진공상태에서 70℃에서 6.5시간 동안 수비드 조리한 뒤, -40℃에서 냉동시켜 죽을 제조한다. With respect to 30 parts by weight of cabbage, 30 parts by weight of broccoli, 20 parts by weight of apples, 20 parts by weight of blueberries are prepared and pulverized to prepare a ripening solution, and 70 parts ethanol for each of raw sulfur onion, raw sulfur garlic and raw sulfur sweet potato leaf materials After pulverizing by adding 10 times the weight of the extract, the extract was prepared by shaking extraction at 30° C. for 24 hours, and 20 parts by weight of the extract of the second step was mixed with 10 parts by weight of the aging solution of the first step, and at 7.5° C. The mixture is aged for 2 days to prepare a food additive composition. Soaked by immersing sulfur rice in clean water for 2 hours, adding 10 parts by weight of the soaked rice to 30 parts by weight of water based on 30 parts by weight of water, and then boiling at 100° C. for 10 minutes to prepare a porridge base, and then By adding 30 parts by weight of the composition for food addition to 70 parts by weight of the porridge base, the sous vide was cooked in a vacuum at 70° C. for 6.5 hours, and then frozen at -40° C. to prepare porridge.
[실시예 10][Example 10]
양배추 30중량부에 대하여, 브로콜리 30중량부, 사과 20중량부, 블루베리 20중량부를 준비하고 분쇄하여 숙성액을 제조하고, 생유황양파, 생유황마늘 및 생유황고구마잎 재료 각각에 70부 에탄올을 중량대비 10배 가하여 분쇄한 후 30℃에서 24시간 동안 진탕추출하여 추출액을 제조하고, 상기 제 1 단계의 숙성액 10중량부에 대하여 상기 제 2 단계의 추출액 20중량부를 혼합하여, 7.5℃에서 3일간 숙성하여 혼합액을 제조하여 식품 첨가용 조성물을 제조한다. 유황 쌀을 깨끗한 물에 2시간 동안 침지하여 불리고, 물 30 중량부에 대하여 상기 물 30 중량부에 대하여 상기 불린 쌀 10 중량부를 첨가한 뒤 100℃ 에서 10분 동안 끓여서 죽 베이스를 제조한 다음, 상기 죽 베이스 70 중량부에 대하여 상기 식품 첨가용 조성물 30 중량부를 추가하여 진공상태에서 70℃에서 6.5시간 동안 수비드 조리한 뒤, -40℃에서 냉동시켜 죽을 제조한다. With respect to 30 parts by weight of cabbage, 30 parts by weight of broccoli, 20 parts by weight of apples, 20 parts by weight of blueberries are prepared and pulverized to prepare a ripening solution, and 70 parts ethanol for each of raw sulfur onion, raw sulfur garlic and raw sulfur sweet potato leaf materials After pulverizing by adding 10 times the weight of the extract, the extract was prepared by shaking extraction at 30° C. for 24 hours, and 20 parts by weight of the extract of the second step was mixed with 10 parts by weight of the aging solution of the first step, and at 7.5° C. The mixture is aged for 3 days to prepare a food additive composition. Soaked by immersing sulfur rice in clean water for 2 hours, adding 10 parts by weight of the soaked rice to 30 parts by weight of water based on 30 parts by weight of water, and then boiling at 100° C. for 10 minutes to prepare a porridge base, and then By adding 30 parts by weight of the composition for food addition to 70 parts by weight of the porridge base, the sous vide was cooked in a vacuum at 70° C. for 6.5 hours, and then frozen at -40° C. to prepare porridge.
[실시예 11][Example 11]
양배추 30중량부에 대하여, 브로콜리 30중량부, 사과 20중량부, 블루베리 20중량부를 준비하고 분쇄하여 숙성액을 제조하고, 생유황양파, 생유황마늘 및 생유황고구마잎 재료 각각에 70부 에탄올을 중량대비 10배 가하여 분쇄한 후 30℃에서 24시간 동안 진탕추출하여 추출액을 제조하고, 상기 제 1 단계의 숙성액 10중량부에 대하여 상기 제 2 단계의 추출액 20중량부를 혼합하여, 7.5℃에서 4일간 숙성하여 혼합액을 제조하여 식품 첨가용 조성물을 제조한다. 유황 쌀을 깨끗한 물에 2시간 동안 침지하여 불리고, 물 30 중량부에 대하여 상기 물 30 중량부에 대하여 상기 불린 쌀 10 중량부를 첨가한 뒤 100℃ 에서 10분 동안 끓여서 죽 베이스를 제조한 다음, 상기 죽 베이스 70 중량부에 대하여 상기 식품 첨가용 조성물 30 중량부를 추가하여 진공상태에서 70℃에서 6.5시간 동안 수비드 조리한 뒤, -40℃에서 냉동시켜 죽을 제조한다. With respect to 30 parts by weight of cabbage, 30 parts by weight of broccoli, 20 parts by weight of apples, 20 parts by weight of blueberries are prepared and pulverized to prepare a ripening solution, and 70 parts ethanol for each of raw sulfur onion, raw sulfur garlic and raw sulfur sweet potato leaf materials After pulverizing by adding 10 times the weight of the extract, the extract was prepared by shaking extraction at 30° C. for 24 hours, and 20 parts by weight of the extract of the second step was mixed with 10 parts by weight of the aging solution of the first step, and at 7.5° C. The mixture was aged for 4 days to prepare a composition for food addition. Soaked by immersing sulfur rice in clean water for 2 hours, adding 10 parts by weight of the soaked rice to 30 parts by weight of water based on 30 parts by weight of water, and then boiling at 100° C. for 10 minutes to prepare a porridge base, and then By adding 30 parts by weight of the composition for food addition to 70 parts by weight of the porridge base, the sous vide was cooked in a vacuum at 70° C. for 6.5 hours, and then frozen at -40° C. to prepare porridge.
표 6과 같이, 실시예 8. 실시예 9, 실시예 10의 소화력 평과와 관능평가가 양호하다. 이는 숙성 시간의 차이에서 기인한 것이라고 판단된다.먼저, 비교예 3의 경우, 숙성 시간이 짧아, 숙성이 충분히 이뤄지지 못하여, Bristol 점수 3번 또는 5번에 해당되는 분변이 7일동안 2회 나왔다고 판단되며, 숙성액에 포함되는 사과와 블루베리의 달달한 맛과 향이 포함되지 않아 실시예 8, 실시예 9, 실시예 10 보다 낮은 맛과 향 점수, 숙성과정이 포함되지 않아 식감이 다소 낮아졌다고 판단된다.As shown in Table 6, the digestibility evaluation and sensory evaluation of Example 8. Examples 9 and 10 were good. It is judged that this is due to the difference in the aging time. First, in Comparative Example 3, the aging time was short, and the ripening was not sufficiently achieved, so it was determined that the feces corresponding to the Bristol score 3 or 5 came out twice in 7 days. It is judged that the taste and flavor score lower than those of Examples 8, 9, and 10, as the sweet taste and aroma of apples and blueberries contained in the aging liquid were not included, and the texture was somewhat lowered because the aging process was not included. .
실시예 11의 경우, 숙성이 길게 진행되어, 사과나 블루베리 같은 과일류가 맛과 향이 살짝 변하며 물렁해졌을 수 있고, 그로 인해 맛, 향, 식감 모두 낮은 값을 얻었으며, Bristol 점수 3번 또는 5번에 해당되는 분변이 7일 동안 1회 나왔다고 판단된다.In the case of Example 11, aging progressed for a long time, and fruits such as apples or blueberries may have become soft with a slight change in taste and flavor. It is judged that feces corresponding to No. 5 came out once in 7 days.
따라서, 숙성은 실시예 8, 실시예 9, 실시예 10 과 같이 1~3일 동안 진행하는 것이 바람직하다.Therefore, aging is preferably performed for 1 to 3 days as in Example 8, Example 9, and Example 10.
(ㄹ) 죽 베이스 및 식품 첨가용 조성물의 비율에 따른 소화력 평가 및 관능평가(d) Digestive power evaluation and sensory evaluation according to the ratio of porridge base and food additive composition
[비교예 4][Comparative Example 4]
양배추 30중량부에 대하여, 브로콜리 30중량부, 사과 20중량부, 블루베리 20중량부를 준비하고 분쇄하여 숙성액을 제조하고, 생유황양파, 생유황마늘 및 생유황고구마잎 재료 각각에 70부 에탄올을 중량대비 10배 가하여 분쇄한 후 30℃에서 24시간 동안 진탕추출하여 추출액을 제조하고, 상기 제 1 단계의 숙성액 10중량부에 대하여 상기 제 2 단계의 추출액 20중량부를 혼합하여, 7.5℃에서 2일간 숙성하여 혼합액을 제조하여 식품 첨가용 조성물을 제조한다. 유황 쌀을 깨끗한 물에 2시간 동안 침지하여 불리고, 물 30 중량부에 대하여 상기 물 30 중량부에 대하여 상기 불린 쌀 10 중량부를 첨가한 뒤 100℃ 에서 10분 동안 끓여서 죽 베이스를 제조한 다음, 상기 죽 베이스 80 중량부에 대하여 상기 식품 첨가용 조성물 20 중량부를 추가하여 진공상태에서 70℃에서 6.5시간 동안 수비드 조리한 뒤, -40℃에서 냉동시켜 죽을 제조한다. With respect to 30 parts by weight of cabbage, 30 parts by weight of broccoli, 20 parts by weight of apples, 20 parts by weight of blueberries are prepared and pulverized to prepare a ripening solution, and 70 parts ethanol for each of raw sulfur onion, raw sulfur garlic and raw sulfur sweet potato leaf materials After pulverizing by adding 10 times the weight of the extract, the extract was prepared by shaking extraction at 30° C. for 24 hours, and 20 parts by weight of the extract of the second step was mixed with 10 parts by weight of the aging solution of the first step, and at 7.5° C. The mixture is aged for 2 days to prepare a food additive composition. Soaked by immersing sulfur rice in clean water for 2 hours, adding 10 parts by weight of the soaked rice to 30 parts by weight of water based on 30 parts by weight of water, and then boiling at 100° C. for 10 minutes to prepare a porridge base, and then By adding 20 parts by weight of the composition for food addition to 80 parts by weight of the porridge base, the sous vide was cooked in a vacuum at 70° C. for 6.5 hours, and then frozen at -40° C. to prepare porridge.
[실시예 12][Example 12]
양배추 30중량부에 대하여, 브로콜리 30중량부, 사과 20중량부, 블루베리 20중량부를 준비하고 분쇄하여 숙성액을 제조하고, 생유황양파, 생유황마늘 및 생유황고구마잎 재료 각각에 70부 에탄올을 중량대비 10배 가하여 분쇄한 후 30℃에서 24시간 동안 진탕추출하여 추출액을 제조하고, 상기 제 1 단계의 숙성액 10중량부에 대하여 상기 제 2 단계의 추출액 20중량부를 혼합하여, 7.5℃에서 2일간 숙성하여 혼합액을 제조하여 식품 첨가용 조성물을 제조한다. 유황 쌀을 깨끗한 물에 2시간 동안 침지하여 불리고, 물 30 중량부에 대하여 상기 물 30 중량부에 대하여 상기 불린 쌀 10 중량부를 첨가한 뒤 100℃ 에서 10분 동안 끓여서 죽 베이스를 제조한 다음, 상기 죽 베이스 70 중량부에 대하여 상기 식품 첨가용 조성물 30 중량부를 추가하여 진공상태에서 70℃에서 6.5시간 동안 수비드 조리한 뒤, -40℃에서 냉동시켜 죽을 제조한다. With respect to 30 parts by weight of cabbage, 30 parts by weight of broccoli, 20 parts by weight of apples, 20 parts by weight of blueberries are prepared and pulverized to prepare a ripening solution, and 70 parts ethanol for each of raw sulfur onion, raw sulfur garlic and raw sulfur sweet potato leaf materials After pulverizing by adding 10 times the weight of the extract, the extract was prepared by shaking extraction at 30° C. for 24 hours, and 20 parts by weight of the extract of the second step was mixed with 10 parts by weight of the aging solution of the first step, and at 7.5° C. The mixture is aged for 2 days to prepare a food additive composition. Soaked by immersing sulfur rice in clean water for 2 hours, adding 10 parts by weight of the soaked rice to 30 parts by weight of water based on 30 parts by weight of water, and then boiling at 100° C. for 10 minutes to prepare a porridge base, and then By adding 30 parts by weight of the composition for food addition to 70 parts by weight of the porridge base, the sous vide was cooked in a vacuum at 70° C. for 6.5 hours, and then frozen at -40° C. to prepare porridge.
[실시예 13][Example 13]
양배추 30중량부에 대하여, 브로콜리 30중량부, 사과 20중량부, 블루베리 20중량부를 준비하고 분쇄하여 숙성액을 제조하고, 생유황양파, 생유황마늘 및 생유황고구마잎 재료 각각에 70부 에탄올을 중량대비 10배 가하여 분쇄한 후 30℃에서 24시간 동안 진탕추출하여 추출액을 제조하고, 상기 제 1 단계의 숙성액 10중량부에 대하여 상기 제 2 단계의 추출액 20중량부를 혼합하여, 7.5℃에서 2일간 숙성하여 혼합액을 제조하여 식품 첨가용 조성물을 제조한다. 유황 쌀을 깨끗한 물에 2시간 동안 침지하여 불리고, 물 30 중량부에 대하여 상기 물 30 중량부에 대하여 상기 불린 쌀 10 중량부를 첨가한 뒤 100℃ 에서 10분 동안 끓여서 죽 베이스를 제조한 다음, 상기 죽 베이스 60 중량부에 대하여 상기 식품 첨가용 조성물 40 중량부를 추가하여 진공상태에서 70℃에서 6.5시간 동안 수비드 조리한 뒤, -40℃에서 냉동시켜 죽을 제조한다. With respect to 30 parts by weight of cabbage, 30 parts by weight of broccoli, 20 parts by weight of apples, 20 parts by weight of blueberries are prepared and pulverized to prepare a ripening solution, and 70 parts ethanol for each of raw sulfur onion, raw sulfur garlic and raw sulfur sweet potato leaf materials After pulverizing by adding 10 times the weight of the extract, the extract was prepared by shaking extraction at 30° C. for 24 hours, and 20 parts by weight of the extract of the second step was mixed with 10 parts by weight of the aging solution of the first step, and at 7.5° C. The mixture is aged for 2 days to prepare a food additive composition. Soaked by immersing sulfur rice in clean water for 2 hours, adding 10 parts by weight of the soaked rice to 30 parts by weight of water based on 30 parts by weight of water, and then boiling at 100° C. for 10 minutes to prepare a porridge base, and then 40 parts by weight of the composition for food addition was added based on 60 parts by weight of the porridge base, sous vide was cooked in a vacuum at 70° C. for 6.5 hours, and then frozen at -40° C. to prepare porridge.
중량부Composition for food additives
parts by weight
표 8과 같이, 실시예 12가 양호한 점수를 얻었음을 확인할 수 있다. 이는 죽 베이스 중량부에 대한 식품 첨가용 조성물의 중량부 차이에 의해 기인한 것으로 판단된다.As shown in Table 8, it can be confirmed that Example 12 obtained a good score. This is considered to be due to the difference in weight of the composition for food addition with respect to the weight of the porridge base.
먼저, 비교예 4의 경우, 죽 베이스에 비해 식품 첨가용 조성물이 적게 포함됨으로써, 식품 첨가용 조성물에 의한 맛이 적게 포함되었을 수 있다. 따라서 사과나 블루베리에 의한 달달한 맛이 충분히 나지 않았을 수 있고 그로 인해 맛과 향에서 낮은 점수를 얻었을 수 있다. First, in the case of Comparative Example 4, since the composition for food addition was included less than the porridge base, the taste by the composition for food addition could be less. Therefore, the sweet taste of apples or blueberries may not have been sufficiently sweet, and as a result, it may have scored low in taste and aroma.
실시예 13의 경우, 죽 베이스에 비해 식품 첨가용 조성물이 많이 포함됨으로써, 식품 첨가용 조성물에 의한 양배추나 브로콜리의 맛이 많이 발생하거나, 사과나 블루베리에 의한 단맛이 과하게 발생하여 실시예 12에 비해 맛과 향의 기호도가 하락하였을 수 있다.In the case of Example 13, since a lot of the composition for food addition is included compared to the porridge base, the taste of cabbage or broccoli by the composition for food addition occurs a lot, or the sweetness by the apple or blueberry occurs excessively, so that in Example 12 Compared to that, the taste and aroma may have decreased.
따라서, 실시예 12와 같이, 곡물분말 1 중량부에 대하여 식품 첨가용 조성물은 0.4 중량부로 포함되는 것이 바람직하다. Therefore, as in Example 12, it is preferable that the composition for food addition is included in an amount of 0.4 parts by weight based on 1 part by weight of the grain powder.
(ㅁ) 수비드 공법의 시간에 따른 소화력 평가 및 관능평가(ㅁ) Evaluation of digestibility and sensory evaluation according to time of the sous vide method
[비교예 5][Comparative Example 5]
양배추 30중량부에 대하여, 브로콜리 30중량부, 사과 20중량부, 블루베리 20중량부를 준비하고 분쇄하여 숙성액을 제조하고, 생유황양파, 생유황마늘 및 생유황고구마잎 재료 각각에 70부 에탄올을 중량대비 10배 가하여 분쇄한 후 30℃에서 24시간 동안 진탕추출하여 추출액을 제조하고, 상기 제 1 단계의 숙성액 10중량부에 대하여 상기 제 2 단계의 추출액 20중량부를 혼합하여, 7.5℃에서 2일간 숙성하여 혼합액을 제조하여 식품 첨가용 조성물을 제조한다. 유황 쌀을 깨끗한 물에 2시간 동안 침지하여 불리고, 물 30 중량부에 대하여 상기 물 30 중량부에 대하여 상기 불린 쌀 10 중량부를 첨가한 뒤 100℃ 에서 10분 동안 끓여서 죽 베이스를 제조한 다음, 상기 죽 베이스 70 중량부에 대하여 상기 식품 첨가용 조성물 30 중량부를 추가하여 진공상태에서 70℃에서 5.5시간 동안 수비드 조리한 뒤, -40℃에서 냉동시켜 죽을 제조한다. With respect to 30 parts by weight of cabbage, 30 parts by weight of broccoli, 20 parts by weight of apples, 20 parts by weight of blueberries are prepared and pulverized to prepare a ripening solution, and 70 parts ethanol for each of raw sulfur onion, raw sulfur garlic and raw sulfur sweet potato leaf materials After pulverizing by adding 10 times the weight of the extract, the extract was prepared by shaking extraction at 30° C. for 24 hours, and 20 parts by weight of the extract of the second step was mixed with 10 parts by weight of the aging solution of the first step, and at 7.5° C. The mixture is aged for 2 days to prepare a food additive composition. Soaked by immersing sulfur rice in clean water for 2 hours, adding 10 parts by weight of the soaked rice to 30 parts by weight of water based on 30 parts by weight of water, and then boiling at 100° C. for 10 minutes to prepare a porridge base, and then By adding 30 parts by weight of the composition for food addition based on 70 parts by weight of the porridge base, the sous vide was cooked in a vacuum at 70° C. for 5.5 hours, and then frozen at -40° C. to prepare porridge.
[실시예 14][Example 14]
양배추 30중량부에 대하여, 브로콜리 30중량부, 사과 20중량부, 블루베리 20중량부를 준비하고 분쇄하여 숙성액을 제조하고, 생유황양파, 생유황마늘 및 생유황고구마잎 재료 각각에 70부 에탄올을 중량대비 10배 가하여 분쇄한 후 30℃에서 24시간 동안 진탕추출하여 추출액을 제조하고, 상기 제 1 단계의 숙성액 10중량부에 대하여 상기 제 2 단계의 추출액 20중량부를 혼합하여, 7.5℃에서 2일간 숙성하여 혼합액을 제조하여 식품 첨가용 조성물을 제조한다. 유황 쌀을 깨끗한 물에 2시간 동안 침지하여 불리고, 물 30 중량부에 대하여 상기 물 30 중량부에 대하여 상기 불린 쌀 10 중량부를 첨가한 뒤 100℃ 에서 10분 동안 끓여서 죽 베이스를 제조한 다음, 상기 죽 베이스 70 중량부에 대하여 상기 식품 첨가용 조성물 30 중량부를 추가하여 진공상태에서 70℃에서 6시간 동안 수비드 조리한 뒤, -40℃에서 냉동시켜 죽을 제조한다. With respect to 30 parts by weight of cabbage, 30 parts by weight of broccoli, 20 parts by weight of apples, 20 parts by weight of blueberries are prepared and pulverized to prepare a ripening solution, and 70 parts ethanol for each of raw sulfur onion, raw sulfur garlic and raw sulfur sweet potato leaf materials After pulverizing by adding 10 times the weight of the extract, the extract was prepared by shaking extraction at 30° C. for 24 hours, and 20 parts by weight of the extract of the second step was mixed with 10 parts by weight of the aging solution of the first step, and at 7.5° C. The mixture is aged for 2 days to prepare a food additive composition. Soaked by immersing sulfur rice in clean water for 2 hours, adding 10 parts by weight of the soaked rice to 30 parts by weight of water based on 30 parts by weight of water, and then boiling at 100° C. for 10 minutes to prepare a porridge base, and then By adding 30 parts by weight of the composition for food addition to 70 parts by weight of the porridge base, sous vide was cooked in a vacuum at 70° C. for 6 hours, and then frozen at -40° C. to prepare porridge.
[실시예 15][Example 15]
양배추 30중량부에 대하여, 브로콜리 30중량부, 사과 20중량부, 블루베리 20중량부를 준비하고 분쇄하여 숙성액을 제조하고, 생유황양파, 생유황마늘 및 생유황고구마잎 재료 각각에 70부 에탄올을 중량대비 10배 가하여 분쇄한 후 30℃에서 24시간 동안 진탕추출하여 추출액을 제조하고, 상기 제 1 단계의 숙성액 10중량부에 대하여 상기 제 2 단계의 추출액 20중량부를 혼합하여, 7.5℃에서 2일간 숙성하여 혼합액을 제조하여 식품 첨가용 조성물을 제조한다. 유황 쌀을 깨끗한 물에 2시간 동안 침지하여 불리고, 물 30 중량부에 대하여 상기 물 30 중량부에 대하여 상기 불린 쌀 10 중량부를 첨가한 뒤 100℃ 에서 10분 동안 끓여서 죽 베이스를 제조한 다음, 상기 죽 베이스 70 중량부에 대하여 상기 식품 첨가용 조성물 30 중량부를 추가하여 진공상태에서 70℃에서 6.5시간 동안 수비드 조리한 뒤, -40℃에서 냉동시켜 죽을 제조한다. With respect to 30 parts by weight of cabbage, 30 parts by weight of broccoli, 20 parts by weight of apples, 20 parts by weight of blueberries are prepared and pulverized to prepare a ripening solution, and 70 parts ethanol for each of raw sulfur onion, raw sulfur garlic and raw sulfur sweet potato leaf materials After pulverizing by adding 10 times the weight of the extract, the extract was prepared by shaking extraction at 30° C. for 24 hours, and 20 parts by weight of the extract of the second step was mixed with 10 parts by weight of the aging solution of the first step, and at 7.5° C. The mixture is aged for 2 days to prepare a food additive composition. Soaked by immersing sulfur rice in clean water for 2 hours, adding 10 parts by weight of the soaked rice to 30 parts by weight of water based on 30 parts by weight of water, and then boiling at 100° C. for 10 minutes to prepare a porridge base, and then By adding 30 parts by weight of the composition for food addition to 70 parts by weight of the porridge base, the sous vide was cooked in a vacuum at 70° C. for 6.5 hours, and then frozen at -40° C. to prepare porridge.
[실시예 16][Example 16]
양배추 30중량부에 대하여, 브로콜리 30중량부, 사과 20중량부, 블루베리 20중량부를 준비하고 분쇄하여 숙성액을 제조하고, 생유황양파, 생유황마늘 및 생유황고구마잎 재료 각각에 70부 에탄올을 중량대비 10배 가하여 분쇄한 후 30℃에서 24시간 동안 진탕추출하여 추출액을 제조하고, 상기 제 1 단계의 숙성액 10중량부에 대하여 상기 제 2 단계의 추출액 20중량부를 혼합하여, 7.5℃에서 2일간 숙성하여 혼합액을 제조하여 식품 첨가용 조성물을 제조한다. 유황 쌀을 깨끗한 물에 2시간 동안 침지하여 불리고, 물 30 중량부에 대하여 상기 물 30 중량부에 대하여 상기 불린 쌀 10 중량부를 첨가한 뒤 100℃ 에서 10분 동안 끓여서 죽 베이스를 제조한 다음, 상기 죽 베이스 70 중량부에 대하여 상기 식품 첨가용 조성물 30 중량부를 추가하여 진공상태에서 70℃에서 7시간 동안 수비드 조리한 뒤, -40℃에서 냉동시켜 죽을 제조한다. With respect to 30 parts by weight of cabbage, 30 parts by weight of broccoli, 20 parts by weight of apples, 20 parts by weight of blueberries are prepared and pulverized to prepare a ripening solution, and 70 parts ethanol for each of raw sulfur onion, raw sulfur garlic and raw sulfur sweet potato leaf materials After pulverizing by adding 10 times the weight of the extract, the extract was prepared by shaking extraction at 30° C. for 24 hours, and 20 parts by weight of the extract of the second step was mixed with 10 parts by weight of the aging solution of the first step, and at 7.5° C. The mixture is aged for 2 days to prepare a food additive composition. Soaked by immersing sulfur rice in clean water for 2 hours, adding 10 parts by weight of the soaked rice to 30 parts by weight of water based on 30 parts by weight of water, and then boiling at 100° C. for 10 minutes to prepare a porridge base, and then By adding 30 parts by weight of the composition for food addition to 70 parts by weight of the porridge base, the sous vide was cooked in a vacuum at 70° C. for 7 hours, and then frozen at -40° C. to prepare porridge.
[실시예 17][Example 17]
양배추 30중량부에 대하여, 브로콜리 30중량부, 사과 20중량부, 블루베리 20중량부를 준비하고 분쇄하여 숙성액을 제조하고, 생유황양파, 생유황마늘 및 생유황고구마잎 재료 각각에 70부 에탄올을 중량대비 10배 가하여 분쇄한 후 30℃에서 24시간 동안 진탕추출하여 추출액을 제조하고, 상기 제 1 단계의 숙성액 10중량부에 대하여 상기 제 2 단계의 추출액 20중량부를 혼합하여, 7.5℃에서 2일간 숙성하여 혼합액을 제조하여 식품 첨가용 조성물을 제조한다. 유황 쌀을 깨끗한 물에 2시간 동안 침지하여 불리고, 물 30 중량부에 대하여 상기 물 30 중량부에 대하여 상기 불린 쌀 10 중량부를 첨가한 뒤 100℃ 에서 10분 동안 끓여서 죽 베이스를 제조한 다음, 상기 죽 베이스 70 중량부에 대하여 상기 식품 첨가용 조성물 30 중량부를 추가하여 진공상태에서 70℃에서 7.5시간 동안 수비드 조리한 뒤, -40℃에서 냉동시켜 죽을 제조한다. With respect to 30 parts by weight of cabbage, 30 parts by weight of broccoli, 20 parts by weight of apples, 20 parts by weight of blueberries are prepared and pulverized to prepare a ripening solution, and 70 parts ethanol for each of raw sulfur onion, raw sulfur garlic and raw sulfur sweet potato leaf materials After pulverizing by adding 10 times the weight of the extract, the extract was prepared by shaking extraction at 30° C. for 24 hours, and 20 parts by weight of the extract of the second step was mixed with 10 parts by weight of the aging solution of the first step, and at 7.5° C. The mixture is aged for 2 days to prepare a food additive composition. Soaked by immersing sulfur rice in clean water for 2 hours, adding 10 parts by weight of the soaked rice to 30 parts by weight of water based on 30 parts by weight of water, and then boiling at 100° C. for 10 minutes to prepare a porridge base, and then By adding 30 parts by weight of the composition for food addition to 70 parts by weight of the porridge base, the sous vide was cooked in a vacuum at 70° C. for 7.5 hours, and then frozen at -40° C. to prepare porridge.
표 8과 같이, 실시예 12, 실시예 13, 실시예 14의 소화력 평과와 관능평가가 양호하다. 이는 수비드 조리 시간의 차이에서 기인한 것이라고 판단된다.As shown in Table 8, the digestive power evaluation and sensory evaluation of Examples 12, 13, and 14 were good. This is considered to be due to the difference in sous vide cooking time.
먼저, 비교예 4의 경우, 수비드 조리 시간이 짧아, 양배추나 브로콜리 또는 사과, 블루베리 등이 충분히 조리가 되지 못했다고 판단되며, 그로 인해 재료들이 충분히 익지 못해 맛과 향, 식감 모두 낮은 점수를 얻었을 수 있다. First, in the case of Comparative Example 4, it was determined that the sous vide cooking time was short, so cabbage, broccoli, apples, blueberries, etc. were not sufficiently cooked, and as a result, the ingredients were not sufficiently cooked, resulting in a low score in both taste, aroma, and texture can be
실시예 15의 경우, 소비드 조리 시간이 길어, 재료가 너무 푹 익는 등의 문제로 인해 맛과 식감에서 점수가 다소 하락하였을 수 있다.In the case of Example 15, the score may slightly decrease in taste and texture due to problems such as a long consumption cooking time and overcooking of ingredients.
따라서 수비드 조리는 실시예 12 내지 실시예 14와 같이 6~7시간 동안 진행하는 것이 바람직하다. Therefore, it is preferable that the sous vide cooking proceeds for 6 to 7 hours as in Examples 12 to 14.
이와 같이, 상술한 본 발명의 기술적 구성은 본 발명이 속하는 기술분야의 당업자가 본 발명의 그 기술적 사상이나 필수적 특징을 변경하지 않고서 다른 구체적인 형태로 실시될 수 있다는 것을 이해할 수 있을 것이다.As such, those skilled in the art to which the present invention pertains will understand that the above-described technical configuration of the present invention may be implemented in other specific forms without changing the technical spirit or essential characteristics of the present invention.
그러므로 이상에서 기술한 실시예들은 모든 면에서 예시적인 것이며 정적인 것이 아닌 것으로서 이해되어야 하고, 본 발명의 범위는 상기 상세한 설명보다는 후술하는 특허청구범위에 의하여 나타나며, 특허청구범위의 의미 및 범위 그리고 그 등가 개념으로부터 도출되는 모든 변경 또는 변형된 형태가 본 발명의 위에 포함되는 것으로 해석되어야 한다.Therefore, the embodiments described above are to be understood as illustrative and not static in all respects, and the scope of the present invention is indicated by the following claims rather than the above detailed description, and the meaning and scope of the claims and their All changes or modifications derived from the concept of equivalents should be construed as being included in the scope of the present invention.
S1 : 숙성액 제조단계
S2 : 추출액 제조단계
S3 : 식품 첨가용 조성물 제조단계
S4 : 유황쌀 침지 및 불리는 단계
S5 : 죽 베이스 제조단계
S6 : 죽 제조단계
S7 : 죽 냉동단계S1: Aging liquid manufacturing step
S2: extract preparation step
S3: Food additive composition manufacturing step
S4: Sulfur rice soaking and soaking step
S5: Porridge base manufacturing step
S6: Porridge manufacturing stage
S7: Porridge freezing step
Claims (5)
생유황양파, 생유황마늘 및 생유황고구마잎 재료 각각에 70부 에탄올을 중량대비 10배 가하여 분쇄한 후 30℃에서 24시간 동안 진탕추출하여 추출액을 제조하는 제 2 단계;
상기 제 1 단계의 숙성액 10중량부에 대하여 상기 제 2 단계의 추출액 10중량부를 혼합 후 숙성하고 여과하여 식품 첨가용 조성물을 제조하는 제 3 단계;를 포함하여 구성되는 것을 특징으로 하는 식품 첨가용 조성물 제조방법.Based on 30 parts by weight of cabbage, 30 parts by weight of broccoli, 20 parts by weight of apples, and 20 parts by weight of blueberries are prepared and pulverized to prepare a ripening solution;
A second step of preparing an extract by adding 70 parts of ethanol to each of the raw sulfur onion, raw sulfur garlic and raw sulfur sweet potato leaf materials, 10 times the weight, followed by pulverization and shaking extraction at 30° C. for 24 hours;
A third step of preparing a composition for food addition by mixing 10 parts by weight of the extract of the second step with respect to 10 parts by weight of the aging solution of the first step, then aging and filtration to prepare a composition for food addition; A method for preparing a composition.
상기 제 3 단계의 숙성은,
5~10℃에서 1~3일간 숙성하는 것을 특징으로 하는 식품 첨가용 조성물 제조방법.The method of claim 1,
The third stage of aging is,
A method for preparing a composition for food addition, characterized in that it is aged for 1 to 3 days at 5 to 10 ° C.
유황 쌀을 침지하여 불리는 제 4 단계;
상기 제 4 단계의 불린 쌀을 끓여서 죽 베이스를 제조하는 제 5 단계;
상기 죽 베이스에 상기 식품 첨가용 조성물을 추가하여 죽을 제조하는 제 6단계;
상기 제 6 단계에서 제조한 죽을 냉동하는 제 7 단계;를 포함하여 구성되는 것을 특징으로 하는 식품 첨가용 조성물 제조방법 및 이를 이용한 죽 제조방법.By using the method for preparing the composition for food addition consisting of claims 1 to 2,
the fourth stage called by immersing sulfur rice;
a fifth step of preparing a porridge base by boiling the soaked rice of the fourth step;
A sixth step of preparing porridge by adding the composition for food addition to the porridge base;
A seventh step of freezing the porridge prepared in the sixth step; a method for producing a composition for food addition and a method for producing porridge using the same, characterized in that it comprises a.
상기 제 6 단계는,
상기 죽 베이스 70 중량부에 대하여, 상기 식품 첨가용 조성물 30 중량부를 추가하는 것을 특징으로 하는 식품 첨가용 조성물 제조방법 및 이를 이용한 죽 제조방법.4. The method of claim 3,
The sixth step is
With respect to 70 parts by weight of the porridge base, 30 parts by weight of the composition for food addition is added.
상기 제 6 단계는,
상기 죽 베이스에 상기 식품 첨가용 조성물을 추가하여, 진공포장한 뒤, 65~75℃에서 6~7 시간 동안 수비드 공법으로 익혀서 제조하는 것을 특징으로 하는 식품 첨가용 조성물 제조방법 및 이를 이용한 죽 제조방법.4. The method of claim 3,
The sixth step is
After adding the composition for food addition to the porridge base, vacuum-packed, and then cooked by the sous vide method at 65-75 ° C. for 6-7 hours Way.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020200183037A KR20220091871A (en) | 2020-12-24 | 2020-12-24 | Manufacturing method of composition for food additives and manufacturing method of rice-gruel using the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020200183037A KR20220091871A (en) | 2020-12-24 | 2020-12-24 | Manufacturing method of composition for food additives and manufacturing method of rice-gruel using the same |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20220091871A true KR20220091871A (en) | 2022-07-01 |
Family
ID=82396649
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020200183037A KR20220091871A (en) | 2020-12-24 | 2020-12-24 | Manufacturing method of composition for food additives and manufacturing method of rice-gruel using the same |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR20220091871A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101959191B1 (en) | 2017-08-16 | 2019-03-19 | (주)에코맘의 산골이유식 농업회사법인 | Soup with immune-enhancing effects comprising sulfur containing brown rice and mealworm as its effective component |
| KR102079193B1 (en) | 2018-08-22 | 2020-04-08 | 주식회사 에코맘의산골이유식 농업회사법인 | Breeding method of onions containing high-density sulfur and immune-enhancing foods produced with the onions |
-
2020
- 2020-12-24 KR KR1020200183037A patent/KR20220091871A/en not_active Application Discontinuation
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101959191B1 (en) | 2017-08-16 | 2019-03-19 | (주)에코맘의 산골이유식 농업회사법인 | Soup with immune-enhancing effects comprising sulfur containing brown rice and mealworm as its effective component |
| KR102079193B1 (en) | 2018-08-22 | 2020-04-08 | 주식회사 에코맘의산골이유식 농업회사법인 | Breeding method of onions containing high-density sulfur and immune-enhancing foods produced with the onions |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101627075B1 (en) | Method for preparing cookies comprising edible insect and cookies thereby | |
| KR20150077483A (en) | Sunshik Using Material of White and Black Food and Manufacturing Method Thereof | |
| CN106617107A (en) | Antioxidant selenium-enriched total-nutrition formula food | |
| Karanja | Physicochemical properties of bamboo shoots of selected species grown in Kenya and utilization as human food | |
| KR101183247B1 (en) | Red pepper paste with galic and manufaturing method thereof | |
| KR101154684B1 (en) | Kimchi Production Method Using the Extract of Bare Tree | |
| CN105639706A (en) | Process for manufacturing selenium-rich and gamma-aminobutyric acid-rich Moringa oleifera chewing tablets | |
| KR20220091871A (en) | Manufacturing method of composition for food additives and manufacturing method of rice-gruel using the same | |
| KR102251848B1 (en) | Ripened kimchi added with Wasong and its manufacturing method | |
| KR101636877B1 (en) | A method of preparing garlic salt | |
| KR20220091865A (en) | Manufacturing method of composition for food additives and manufacturing method of baby food using the same | |
| KR20140089292A (en) | Health food composition comprising balsam pear extract as main ingredients and method thereof | |
| KR102107424B1 (en) | Fermented pumpkin tea and manufacturing method thereof | |
| KR20220091860A (en) | Manufacturing method of composition for food additives and manufacturing method of sunsik using the same | |
| KR101491686B1 (en) | Manufacturing method of juice using onion and onion juice thereby | |
| KR101261146B1 (en) | Functional Food Composition having obesity control effect and the preparation method thereof | |
| KR101799815B1 (en) | Manufacturing method of Dolsan mustard Kimchi containing Saposhnikovia divaricata Schiskin and mustard Kimchi thereof | |
| KR101825606B1 (en) | Functional composition and functional foods employing the same | |
| KR102543221B1 (en) | Method for manufacturing seasoning sauce using fermented onion and seasoning sauce prepared thereby | |
| KR102144017B1 (en) | Laver processed foods and manufacturing method thereof | |
| KR101547576B1 (en) | Method of preparing functional functional grain | |
| CN101292679B (en) | Biological fresh-keeping method for earth vegetable type fruits and vegetables | |
| KR102438592B1 (en) | Manufacturing method of fruit puree | |
| KR102316867B1 (en) | The method for manufacturing of health drink | |
| KR102667223B1 (en) | Manufacturing method of soybean paste using platycodon grandiflorum and helianthus tuberosus and the soybean paste thereby |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| E902 | Notification of reason for refusal | ||
| E601 | Decision to refuse application |