KR20230161553A - Manufacturing method of functional modified fruit and functional modified fruit prepared accordingly - Google Patents
Manufacturing method of functional modified fruit and functional modified fruit prepared accordingly Download PDFInfo
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- KR20230161553A KR20230161553A KR1020220060544A KR20220060544A KR20230161553A KR 20230161553 A KR20230161553 A KR 20230161553A KR 1020220060544 A KR1020220060544 A KR 1020220060544A KR 20220060544 A KR20220060544 A KR 20220060544A KR 20230161553 A KR20230161553 A KR 20230161553A
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- functional
- manufacturing
- ginseng
- ginger
- fruit
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- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 20
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 20
- 239000013078 crystal Substances 0.000 claims abstract description 28
- 238000000034 method Methods 0.000 claims abstract description 24
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- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 claims abstract description 16
- 241000208340 Araliaceae Species 0.000 claims abstract description 15
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- 238000001914 filtration Methods 0.000 claims abstract description 11
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- 239000000047 product Substances 0.000 claims abstract description 7
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- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 20
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- 235000014655 lactic acid Nutrition 0.000 claims description 10
- 239000004310 lactic acid Substances 0.000 claims description 10
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- 235000012000 cholesterol Nutrition 0.000 description 4
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- 244000223760 Cinnamomum zeylanicum Species 0.000 description 2
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- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 description 2
- FFBHFFJDDLITSX-UHFFFAOYSA-N benzyl N-[2-hydroxy-4-(3-oxomorpholin-4-yl)phenyl]carbamate Chemical compound OC1=C(NC(=O)OCC2=CC=CC=C2)C=CC(=C1)N1CCOCC1=O FFBHFFJDDLITSX-UHFFFAOYSA-N 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 2
- 235000017803 cinnamon Nutrition 0.000 description 2
- 210000004207 dermis Anatomy 0.000 description 2
- 239000000284 extract Substances 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
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- 238000002360 preparation method Methods 0.000 description 2
- 229940013618 stevioside Drugs 0.000 description 2
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 description 2
- 235000019202 steviosides Nutrition 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 150000008163 sugars Chemical class 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 239000001100 (2S)-5,7-dihydroxy-2-(3-hydroxy-4-methoxyphenyl)chroman-4-one Substances 0.000 description 1
- XBZYWSMVVKYHQN-MYPRUECHSA-N (4as,6as,6br,8ar,9r,10s,12ar,12br,14bs)-10-hydroxy-2,2,6a,6b,9,12a-hexamethyl-9-[(sulfooxy)methyl]-1,2,3,4,4a,5,6,6a,6b,7,8,8a,9,10,11,12,12a,12b,13,14b-icosahydropicene-4a-carboxylic acid Chemical compound C1C[C@H](O)[C@@](C)(COS(O)(=O)=O)[C@@H]2CC[C@@]3(C)[C@]4(C)CC[C@@]5(C(O)=O)CCC(C)(C)C[C@H]5C4=CC[C@@H]3[C@]21C XBZYWSMVVKYHQN-MYPRUECHSA-N 0.000 description 1
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- 241000208838 Asteraceae Species 0.000 description 1
- 241000208671 Campanulaceae Species 0.000 description 1
- 240000004160 Capsicum annuum Species 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 235000007862 Capsicum baccatum Nutrition 0.000 description 1
- 241000675108 Citrus tangerina Species 0.000 description 1
- 235000011511 Diospyros Nutrition 0.000 description 1
- 244000236655 Diospyros kaki Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- QUQPHWDTPGMPEX-UHFFFAOYSA-N Hesperidine Natural products C1=C(O)C(OC)=CC=C1C1OC2=CC(OC3C(C(O)C(O)C(COC4C(C(O)C(O)C(C)O4)O)O3)O)=CC(O)=C2C(=O)C1 QUQPHWDTPGMPEX-UHFFFAOYSA-N 0.000 description 1
- 208000035150 Hypercholesterolemia Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 1
- 238000008214 LDL Cholesterol Methods 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 235000006092 Stevia rebaudiana Nutrition 0.000 description 1
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- QUQPHWDTPGMPEX-UTWYECKDSA-N aurantiamarin Natural products COc1ccc(cc1O)[C@H]1CC(=O)c2c(O)cc(O[C@@H]3O[C@H](CO[C@@H]4O[C@@H](C)[C@H](O)[C@@H](O)[C@H]4O)[C@@H](O)[C@H](O)[C@H]3O)cc2O1 QUQPHWDTPGMPEX-UTWYECKDSA-N 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 229960001948 caffeine Drugs 0.000 description 1
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- 239000001728 capsicum frutescens Substances 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 210000003169 central nervous system Anatomy 0.000 description 1
- 235000019987 cider Nutrition 0.000 description 1
- APSNPMVGBGZYAJ-GLOOOPAXSA-N clematine Natural products COc1cc(ccc1O)[C@@H]2CC(=O)c3c(O)cc(O[C@@H]4O[C@H](CO[C@H]5O[C@@H](C)[C@H](O)[C@@H](O)[C@H]5O)[C@@H](O)[C@H](O)[C@H]4O)cc3O2 APSNPMVGBGZYAJ-GLOOOPAXSA-N 0.000 description 1
- OORMXZNMRWBSTK-UHFFFAOYSA-N dammaran Natural products C1CCC(C)(C)C2CCC3(C)C4(C)CCC(C(C)CCCC(C)C)C4CCC3C21C OORMXZNMRWBSTK-UHFFFAOYSA-N 0.000 description 1
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- 229930182494 ginsenoside Natural products 0.000 description 1
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- 235000015092 herbal tea Nutrition 0.000 description 1
- VUYDGVRIQRPHFX-UHFFFAOYSA-N hesperidin Natural products COc1cc(ccc1O)C2CC(=O)c3c(O)cc(OC4OC(COC5OC(O)C(O)C(O)C5O)C(O)C(O)C4O)cc3O2 VUYDGVRIQRPHFX-UHFFFAOYSA-N 0.000 description 1
- QUQPHWDTPGMPEX-QJBIFVCTSA-N hesperidin Chemical compound C1=C(O)C(OC)=CC=C1[C@H]1OC2=CC(O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@@H](CO[C@H]4[C@@H]([C@H](O)[C@@H](O)[C@H](C)O4)O)O3)O)=CC(O)=C2C(=O)C1 QUQPHWDTPGMPEX-QJBIFVCTSA-N 0.000 description 1
- 229940025878 hesperidin Drugs 0.000 description 1
- 229940088597 hormone Drugs 0.000 description 1
- 239000005556 hormone Substances 0.000 description 1
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- 230000004054 inflammatory process Effects 0.000 description 1
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- 210000003205 muscle Anatomy 0.000 description 1
- ARGKVCXINMKCAZ-UHFFFAOYSA-N neohesperidine Natural products C1=C(O)C(OC)=CC=C1C1OC2=CC(OC3C(C(O)C(O)C(CO)O3)OC3C(C(O)C(O)C(C)O3)O)=CC(O)=C2C(=O)C1 ARGKVCXINMKCAZ-UHFFFAOYSA-N 0.000 description 1
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- 230000000529 probiotic effect Effects 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- 229930188195 rebaudioside Natural products 0.000 description 1
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- 238000004904 shortening Methods 0.000 description 1
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- 235000013555 soy sauce Nutrition 0.000 description 1
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- 230000004936 stimulating effect Effects 0.000 description 1
- -1 sugar or honey Chemical class 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 208000010731 swelling symptom Diseases 0.000 description 1
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- 239000003053 toxin Substances 0.000 description 1
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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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
-
- 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
- A23L31/10—Yeasts or derivatives thereof
- A23L31/15—Extracts
-
- 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
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/32—Foods, ingredients or supplements having a functional effect on health having an effect on the health of the digestive tract
- A23V2200/3204—Probiotics, living bacteria to be ingested for action in the digestive tract
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/14—Extraction
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/31—Mechanical treatment
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/34—Membrane process
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
본 발명은 기능성 수정과의 제조방법 및 이에 따라 제조된 기능성 수정과에 관한 것으로, 스테비아 생잎, 인삼, 생강을 세척한 후 찜기에 넣고 찐 후 건조하는 1공정; 건조된 스테비아 생잎, 인삼, 생강을 분쇄기에서 분쇄하고, 분쇄된 분쇄물을 용기에 넣은 후 용기에 정제수, 통계피, 진피껍질, 통후추를 넣은 다음 강불로 가열하여 끓이는 2공정; 상기 2공정 후 약불로 전환하여 2~3시간 가열한 후 식히는 3공정; 상기 3공정 후 일정시간 식힌 후 건더기는 여과하여 제거하고, 여과액만 추출하여 수정과를 수득하는 4공정;을 포함하여 구성된다.
이에 따르면, 전통 음료인 수정과를 제조할때 필수 성분으로 투입되어야 하는 설탕이나 꿀과 같은 당분을 사용하지 않고, 이를 대체하면서도 단맛을 내는 스테비아를 적용함으로써 당뇨 환자도 먹을 수 있도록 저칼로리, 혈중 지질 농도 감소 활성을 나타내어 고콜레스테롤 혈중 개선에 우수한 효과가 있다. The present invention relates to a method for manufacturing functional crystal fruit and the functional crystal fruit produced thereby, which includes a first step of washing fresh stevia leaves, ginseng, and ginger, putting them in a steamer, steaming them, and then drying them; Step 2: Grind dried raw stevia leaves, ginseng, and ginger in a grinder, place the crushed product in a container, add purified water, stamen bark, dermal peel, and peppercorns to the container, then heat over high heat and boil; Step 3 of switching to low heat after step 2, heating for 2 to 3 hours, and then cooling; After the above 3 steps, the 4th step of cooling for a certain period of time, removing the dry matter by filtration, and extracting only the filtrate to obtain crystal fruit.
According to this, instead of using sugar such as sugar or honey, which is an essential ingredient in the production of Sujeonggwa, a traditional drink, by replacing it with stevia, which has a sweet taste, it is low in calories and has a low blood lipid level so that even diabetic patients can consume it. It has a reducing activity and is effective in improving high blood cholesterol levels.
Description
본 발명은 기능성 수정과의 제조방법 및 이에 따라 제조된 기능성 수정과에 관한 것으로, 더욱 상세하게는 전통 음료인 수정과를 건강하게 먹을 수 있도록 하는 기능성 수정과의 제조방법 및 이에 따라 제조된 기능성 수정과에 관한 것이다. The present invention relates to a method for manufacturing functional Sujeonggwa and the functional Sujeonggwa produced accordingly. More specifically, to the manufacturing method of functional Sujeonggwa that allows healthy consumption of Sujeonggwa, a traditional drink, and to the functional Sujeonggwa manufactured accordingly. It's about fruit.
일반적으로 기능성 수정과인 수정과는 분쇄된 계피, 곶감 및 생강에 물을 가해 장시간 가열하여 추출시킨 추출액에 가당을 한 다음, 냉각시켜 제조된다. In general, Sujeonggwa, a functional modified fruit, is manufactured by adding water to ground cinnamon, dried persimmon, and ginger, heating the extract for a long time, sweetening the extract, and then cooling it.
이와 같은 제조방법에 의해 수득한 수정과는 맛과 색상이 균일하지 못하고 제품의 제조량이 적으며 장기간 보존이 불가능하므로, 수정과의 상업화 및 대중화에 장애로 작용하였다.Sujeonggwa obtained through this manufacturing method is not uniform in taste and color, the production quantity of the product is small, and it cannot be preserved for a long period of time, which has acted as an obstacle to the commercialization and popularization of Sujeonggwa.
최근 인스턴트 식품 중 인스턴트 음료에 대한 연구가 활발히 진행되고 있었다. Recently, research on instant beverages among instant foods has been actively underway.
한편 당함량이 높은 음료의 섭취가 지적되고 있어 최근 세계 음료시장은 단맛은 느껴지나 저칼로리인 음료 그리고 카페인이 함유되어 있지 않은 기능성 음료 형태로 시장이 확대되고 있다. Meanwhile, as the consumption of beverages with high sugar content has been pointed out, the global beverage market has recently been expanding into sweet-tasting but low-calorie beverages and functional beverages that do not contain caffeine.
전통 수정과 제조법에 의하면 수정과의 단맛을 내는 급원으로 꿀 또는 설탕을 사용하고 있어 수정과 섭취시 상당량의 칼로리가 얻어지고 이는 콜라나 사이다 등의 청량음료 섭취로부터 얻어지는 칼로리와 유사한 것으로 나타났다. According to the traditional sujeonggwa manufacturing method, honey or sugar is used as a source of sweetness, and a significant amount of calories are obtained when consuming sujeonggwa, which is similar to the calories obtained from consuming soft drinks such as cola or cider.
따라서 종래 수정과는 당뇨 환자가 섭취하기 꺼려하는 문제점이 있었다.Therefore, there was a problem with the conventional crystal fruit that diabetic patients were reluctant to consume it.
본 발명은 종래 기술의 문제점을 해소하기 위해 안출된 것으로, 설탕이나 꿀과 같은 당분을 사용하지 않고 대체 당을 사용하여 단맛을 내면서도 당뇨 환자가 먹을 수 있도록 한 기능성 수정과의 제조방법 및 이에 따라 제조된 기능성 수정과를 제공하는데 그 목적이 있다.The present invention was made to solve the problems of the prior art, and is a method for manufacturing functional crystal sweets that can be eaten by diabetic patients while providing a sweet taste by using alternative sugars without using sugars such as sugar or honey, and the method for manufacturing functional crystal sweets that can be eaten by diabetic patients accordingly. The purpose is to provide manufactured functional modified fruits.
상기한 본 발명의 목적은, 스테비아 생잎, 인삼, 생강을 세척한 후 찜기에 넣고 찐 후 건조하는 1공정; 건조된 스테비아 생잎, 인삼, 생강을 분쇄기에서 분쇄하고, 분쇄된 분쇄물을 용기에 넣은 후 용기에 정제수, 통계피, 진피껍질, 통후추를 넣은 다음 강불로 가열하여 끓이는 2공정; 상기 2공정 후 약불로 전환하여 2~3시간 가열한 후 식히는 3공정; 상기 3공정 후 일정 시간 식힌 후 여과부에 의해 건더기는 제거하고, 여과액만 추출하여 수정과를 수득하는 4공정;을 포함하는 기능성 수정과의 제조방법에 의해 달성될 수 있다.The object of the present invention described above is the first step of washing raw stevia leaves, ginseng, and ginger, putting them in a steamer, steaming them, and then drying them; Step 2: Grind dried raw stevia leaves, ginseng, and ginger in a grinder, place the crushed product in a container, add purified water, stamen bark, dermal peel, and peppercorns to the container, then heat over high heat and boil; Step 3 of switching to low heat after step 2, heating for 2 to 3 hours, and then cooling; It can be achieved by a method of manufacturing functional crystal fruit, including the fourth step of cooling for a certain period of time after the above 3 steps, removing the dry matter by a filtration unit, and extracting only the filtrate to obtain the crystal fruit.
상기 2공정은 유산균 배양액을 혼합하는 3-a공정;을 포함하는 것을 특징으로 한다. The second process is characterized in that it includes a 3-a process of mixing the lactic acid bacteria culture medium.
상기 유산균 배양액은 이스트 추출(Yeast Extract) 액채배지에 프로바이오틱스를 넣고 20℃~40℃에서 8~24시간 배양하여 이루어진 것을 특징으로 한다. The lactic acid bacteria culture medium is characterized by adding probiotics to a yeast extract liquid medium and culturing it at 20°C to 40°C for 8 to 24 hours.
상기 액체배지는 pH 5~6이고, 액체배지 1ℓ에 프로바이오틱스는 용량 300mg인 캡슐을 1~2개를 투입하여 혼합하는 것을 특징으로 한다. The liquid medium has a pH of 5 to 6, and 1 to 2 capsules with a capacity of 300 mg are added and mixed with probiotics in 1 liter of the liquid medium.
본 발명에 따르면, 전통 음료인 수정과를 제조할때 필수 성분으로 투입되어야 하는 설탕이나 꿀과 같은 당분을 사용하지 않고, 이를 대체하면서도 단맛을 내는 스테비아를 적용함으로써 당뇨 환자도 먹을 수 있도록 저칼로리, 혈중 지질 농도 감소 활성을 나타내어 고콜레스테롤 혈중 개선에 우수한 효과가 있다. According to the present invention, instead of using sugar such as sugar or honey, which must be added as an essential ingredient when manufacturing Sujeonggwa, a traditional drink, by replacing it with stevia, which gives a sweet taste, it is low in calories and low in blood sugar so that even diabetic patients can eat it. It has lipid concentration-reducing activity and is effective in improving high cholesterol levels in the blood.
도 1은 본 발명에 따른 기능성 수정과의 제조방법을 나타낸 공정흐름도,
도 2는 본 발명에 따른 기능성 수정과의 제조공정에 적용되는 '여과부'에 대한 도면.1 is a process flow diagram showing the manufacturing method of functional crystals according to the present invention;
Figure 2 is a diagram of the 'filtration unit' applied to the manufacturing process of the functional crystal according to the present invention.
이하 바람직한 실시예를 첨부된 도면을 토대로 상세하게 설명하면 다음과 같다.Hereinafter, the preferred embodiment will be described in detail based on the attached drawings.
하기에서 설명될 실시예는 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자가 발명을 용이하게 실시할 수 있을 정도로 상세하게 설명하기 위한 것이며, 이로 인해 본 발명의 기술적인 사상 및 범주가 한정되는 것을 의미하지는 않는다.The examples to be described below are intended to explain the invention in detail so that a person skilled in the art can easily carry out the invention, and this does not limit the technical idea and scope of the present invention. doesn't mean
또한, 도면에 도시된 구성요소의 크기나 형상 등은 설명의 명료성과 편의상 과장되게 도시될 수 있으며, 본 발명의 구성 및 작용을 고려하여 특별히 정의된 용어들은 사용자, 운용자의 의도 또는 관례에 따라 달라질 수 있고, 이러한 용어들에 대한 정의는 본 명세서 전반에 걸친 내용을 토대로 내려져야 함을 밝혀둔다. In addition, the size or shape of the components shown in the drawings may be exaggerated for clarity and convenience of explanation, and terms specifically defined in consideration of the configuration and operation of the present invention may vary depending on the intention or custom of the user or operator. It should be noted that definitions of these terms must be made based on the content throughout this specification.
첨부된 도 1은 본 발명에 따른 기능성 수정과의 제조방법을 나타낸 공정흐름도, 도 2는 본 발명에 따른 기능성 수정과의 제조공정에 적용되는 '여과부'에 대한 도면이다. The attached Figure 1 is a process flow diagram showing the manufacturing method of the functional crystal fruit according to the present invention, and Figure 2 is a diagram of the 'filtration unit' applied to the manufacturing process of the functional crystal fruit according to the present invention.
도 1에 도시된 바와 같이, 본 발명에 따른 기능성 수정과의 제조방법은, As shown in Figure 1, the manufacturing method of functional crystals according to the present invention is,
스테비아 생잎, 인삼, 생강을 세척한 후 찜기에 넣고 찐 후 건조하는 1공정(S1);Step 1 (S1) of washing fresh stevia leaves, ginseng, and ginger, putting them in a steamer, steaming them, and then drying them;
건조된 스테비아 생잎, 인삼, 생강을 분쇄기에서 분쇄하고, 분쇄된 분쇄물을 용기에 넣은 후 용기에 정제수, 통계피, 진피껍질, 통후추를 넣은 다음 강불로 가열하여 끓이는 2공정(S2); Step 2 (S2) of grinding dried fresh stevia leaves, ginseng, and ginger in a grinder, putting the crushed product into a container, adding purified water, stamen bark, dermal peel, and whole peppercorns to the container, and then heating it over high heat and boiling it;
상기 2공정(S2) 후 약불로 전환하여 2~3시간 가열한 후 식히는 3공정(S3);After the second process (S2), the third process (S3) is to switch to low heat, heat for 2 to 3 hours, and then cool down;
상기 3공정(S3)후 일정시간 식힌 후 여과부에 의해 건더기는 제거하고, 여과액만 추출하여 수정과를 수득하는 4공정(S4);을 포함하여 구성된다.After the 3rd process (S3), the 4th process (S4) is cooled for a certain period of time, the dry matter is removed by the filtration unit, and only the filtrate is extracted to obtain the crystal fruit.
이하 각 공정을 보다 상세하게 설명한다. Below, each process is described in more detail.
[1공정(S1)] [Process 1 (S1)]
스테비아, 인삼, 생강 등은 인체에 유익한 피토케미컬이 많은 식물이다. Stevia, ginseng, and ginger are plants rich in phytochemicals that are beneficial to the human body.
스테비아(stevia)는 남미의 파라과이를 중심으로 아르헨티나, 브라질 등이 원산지로 알려져 있는 쌍떡잎식물 초롱꽃목 국화과의 다년생 식물로서, 학명은 스테비아 레바우디아나 베르토니(Stevia Rebaudiana Bertoni)이다. Stevia is a perennial plant of the dicotyledonous campanulaceae Asteraceae family that is known to be native to Paraguay in South America, as well as Argentina and Brazil. Its scientific name is Stevia Rebaudiana Bertoni.
주로 허브차, 음료, 한약조제, 천연감미료, 당뇨, 다이어트, 건강보조식품 등에 사용한다.It is mainly used in herbal teas, beverages, herbal medicine preparations, natural sweeteners, diabetes, diet, and health supplements.
스테비아 잎에는 스테비오사이드(stevioside)와 레바우디오사이드 같은 단 성분이 있는데 이는 설탕에 비해 약 200~300배 당도가 높고 쓴맛이 없으며, 칼로리는 설탕의 90분의 1로 낮아 약용, 한약조제, 차, 간장, 고추장 등에 천연 감미료로 다양하게 사용된다. Stevia leaves contain sweet ingredients such as stevioside and rebaudioside, which are about 200 to 300 times sweeter than sugar, have no bitter taste, and have 1/90th the calories of sugar, so they are used for medicinal purposes, herbal preparations, and tea. It is widely used as a natural sweetener in soy sauce, red pepper paste, etc.
인삼의 주요 활성성분은 사포닌(saponin) 또는 진세노사이드(ginsenosides)라는 복합 탄수화물(알코올 또는 페놀과 당의 복합체)로 알려져 있다. 이성분은 중추신경계 흥분작용과 진정작용을 하며 신진대사조절, 혈당 감소, 근육활동 향상, 내분비계 흥분작용, 호르몬농도를 적당하게 유지시켜 준다. 특히 인삼의 사포닌은 대부분 트리테르페노이드계의 담마란계 사포닌으로서 인삼속 식물에만 존재하는 특유의 사포닌이다. The main active ingredient of ginseng is known to be a complex carbohydrate (a complex of alcohol or phenol and sugar) called saponin or ginsenosides. This ingredient has a stimulating and sedative effect on the central nervous system, regulates metabolism, reduces blood sugar, improves muscle activity, stimulates the endocrine system, and maintains appropriate hormone levels. In particular, most of the saponins in ginseng are triterpenoid dammaran saponins, which are unique saponins that exist only in plants of the ginseng genus.
생강은 몸을 따뜻하게 해주어 감기 예방에 탁월하며, 혈관에 쌓인 콜레스테롤을 몸 밖으로 배출해 동맥경화나 고혈압 등 성인병 예방과 수족냉증, 복부냉증 해소에 도움이 된다. 또한 이뇨작용을 도와 부기 제거에 효과적이다Ginger warms the body and is excellent for preventing colds. It helps prevent adult diseases such as arteriosclerosis and high blood pressure by expelling cholesterol accumulated in the blood vessels out of the body, and relieves cold hands and feet and cold abdomen. It also has a diuretic effect and is effective in removing swelling.
따라서 스테비아, 인삼, 생강의 피토케미컬이 많이 용출되도록 하기 위해 찜기에 넣고, 수증기에 의해 3~4시간 가열한다. Therefore, in order to release a lot of the phytochemicals of stevia, ginseng, and ginger, they are placed in a steamer and heated with steam for 3 to 4 hours.
3시간 이하 가열하면 용출률이 충분하지 못할 우려가 있다. If heated for less than 3 hours, there is a risk that the dissolution rate may not be sufficient.
4시간 이상 가열할 경우 열에 약한 성분들은 파괴될 수 있고, 가열로 인한 메일러드반응(갈변현상)으로 유해한 물질이 발생 할 수 있다.If heated for more than 4 hours, components that are sensitive to heat may be destroyed, and harmful substances may be generated through Maillard reaction (browning phenomenon) caused by heating.
찜기에서 찐 후 건져내어 상온에서 식히면서 5~6일간 건조시켜 수분이 완전히 제거된 상태가 되도록 한다. After steaming in a steamer, take out, cool at room temperature and dry for 5 to 6 days to completely remove moisture.
[2공정(S2)][2nd process (S2)]
건조된 스테비아 생잎, 인삼, 생강을 분쇄기에서 분쇄한다. Grind dried stevia leaves, ginseng, and ginger in a grinder.
이렇게 분쇄된 분쇄물을 용기에 넣은 후 용기에 정제수, 통계피, 진피껍질, 통후추를 넣은 다음 100~130℃의 강불로 가열하여 약 1~2시간 끓인다. After putting the pulverized material in a container, add purified water, stamina bark, dermal peel, and whole peppercorns to the container, then heat it over high heat at 100~130℃ and boil it for about 1~2 hours.
진피는 귤의 껍질이며, 진피의 헤스페리딘 성분은 체내에 쌓여있는 염증과 독소, 각종 유해 물질들을 몸 밖으로 배출하는 뛰어난 작용을 하여 몸이 붓는 증상을 개선하고, 각종 염증성 질환들을 예방한다. The dermis is the peel of a tangerine, and the hesperidin component in the dermis has an excellent effect of expelling inflammation, toxins, and various harmful substances accumulated in the body out of the body, improving swelling symptoms and preventing various inflammatory diseases.
한편 강불에서 가열하는 시간을 단축하면서도 많은 유용물질 용출을 위하여 유산균 배양액을 첨가한다. 이에 따라 감미가 더 증가될 수 있었다. Meanwhile, lactic acid bacteria culture medium is added to elute many useful substances while shortening the heating time at high heat. Accordingly, sweetness could be further increased.
즉, 유산균을 첨가함에 의해 스테비오사이드가 좀 더 용출될 수 있었고, 아울러 다른 피토케미컬도 함께 더 많이 용출될 수 있었다. In other words, by adding lactic acid bacteria, more stevioside could be eluted, and other phytochemicals could also be eluted in greater amounts.
보다 구체적으로 설명하면, 유산균 배양액은 이스트 추출(Yeast Extract) 액채배지에 프로바이오틱스를 넣고 20℃~40℃에서 8~24시간 배양하여 이루어진다. To be more specific, lactic acid bacteria culture is made by adding probiotics to a yeast extract liquid medium and culturing it at 20°C to 40°C for 8 to 24 hours.
즉, 액체배지는 pH 5~6이고, 액체배지 1ℓ에 프로바이오틱스는 용량 300mg인 캡슐을 1~2개를 투입하여 혼합한다. In other words, the liquid medium has a pH of 5 to 6, and 1 to 2 capsules of 300 mg of probiotics are added to 1 liter of liquid medium and mixed.
프로바이오틱스는 시판중인 제품 닥터 프리오(Dr. PRIO)를 사용하였다. The probiotic used was a commercially available product, Dr. PRIO.
유산균 배양액을 30~40℃에서 120~240rpm으로 교반하면서 2~8시간 발효시킨 것이다. The lactic acid bacteria culture was fermented for 2 to 8 hours at 30 to 40°C while stirring at 120 to 240 rpm.
[3공정(S3)][Process 3 (S3)]
상기 2공정 후 70~80℃의 약불로 전환하여 2~3시간 가열한 후 불을 끄고 용기를 상온에서 식혀 수정과를 수득한다. After the above 2 processes, switch to low heat of 70-80℃ and heat for 2-3 hours, then turn off the heat and cool the container to room temperature to obtain crystal fruit.
[4공정(S4)][4th process (S4)]
상기 3공정(S3) 후 일정시간 식힌 후 건더기는 여과하여 제거하고, 여과액만 추출하여 수정과를 수득한다. After the third step (S3), after cooling for a certain period of time, the dry matter is removed by filtration, and only the filtrate is extracted to obtain crystal fruit.
바람직하게는 전술한 건더기의 여과는 여과부(A)에 의해 실시될 수 있다. Preferably, filtration of the above-mentioned material can be performed by the filtering unit (A).
도 2를 참조하면, 여과부(A)는 본체(100)와, 본체(100)의 상부에 배치되는 건더기 여과기(260)와, 상기 건더기 여과기(260)의 하부에 배치되는 필터부재(280)를 포함한다. Referring to FIG. 2, the filter unit (A) includes a main body 100, a dry filter 260 disposed on the upper part of the main body 100, and a filter member 280 disposed below the solid filter 260. Includes.
한편 건더기 여과기(260)는 하부 개구부의 내주연에 레일(265)이 형성되고, 상기 레일(265)에 결합되어 탈착되는 분리판(20)이 포함된다. Meanwhile, the bulk filter 260 has a rail 265 formed on the inner periphery of the lower opening, and includes a separator plate 20 that is coupled to and detachable from the rail 265.
분리판(20)은 수정과 액의 배출이 가능하도록 다수의 배출공(22)이 형성되며, 상면에 경사돌기(24)가 다수 형성된다. The separation plate 20 has a plurality of discharge holes 22 to allow discharge of crystals and liquid, and a plurality of inclined protrusions 24 are formed on the upper surface.
경사돌기(24)는 수정과 액이 배출공(22)으로 집중될 수 있도록 배출공(22)들 사이에 형성되며, 대략 판재를 접어서 단면이 삼각형상이 되도록 형성된 것이다.. The inclined protrusions 24 are formed between the discharge holes 22 so that crystals and liquid can be concentrated into the discharge holes 22, and are formed by folding the plate to have a triangular cross section.
따라서 수정과 액이 경사돌기(24)의 경사면을 타고 흘러내려서 배출공(22)으로 흘러내려갈 수 있도록 하였고, 큰 입자의 건더기는 분리판(20)에 의해 걸러질 수 있다. Therefore, crystals and liquid can flow down the inclined surface of the inclined protrusion 24 and flow down into the discharge hole 22, and large particles can be filtered out by the separation plate 20.
필터부재(280)는, 미세통공을 갖는 거름망(282)과, 거름망(282)의 내부에 형성되며 세척수를 통과시키는 필터(284)를 포함한다. 따라서 미세 분말을 제거할 수 있게 된다. The filter member 280 includes a strainer 282 having fine holes, and a filter 284 formed inside the strainer 282 and allowing washing water to pass therethrough. Therefore, it is possible to remove fine powder.
즉, 거름망(282)에서 수정과 액의 미세 입자 이물질과 거품 등을 걸러서 제거하여 맑은 수정과 액을 수득할 수 있다. In other words, clear crystals and liquid can be obtained by filtering and removing fine particles, foreign substances, and bubbles from the crystal and liquid through the strainer 282.
이하 본 발명의 일 실시예를 설명한다. Below, an embodiment of the present invention will be described.
<실시예><Example>
스테비아 생잎과 인삼, 생강을 깨끗이 세척하고 찜기로 찐후 건조한다. Wash fresh stevia leaves, ginseng, and ginger thoroughly, steam them in a steamer, and then dry them.
이후 건조물을 분쇄한 후 용기에 넣고 정제수를 붓고 계피, 진피, 통후추를 추가한다. Afterwards, grind the dried material, place it in a container, pour in purified water, and add cinnamon, dermal bark, and whole peppercorns.
여기에 유산균 배양액 100㎖를 첨가한다.Add 100 ml of lactic acid bacteria culture medium here.
유산균 배양액은 35℃ 항온 수조에서 2ℓ 이상의 삼각플라스트에서 시행하며 교반기로 120~240 RPM으로 2~8시간 교반하여 발효시킨다. The lactic acid bacteria culture is performed in a triangular plast of 2 liters or more in a constant temperature water bath at 35°C and fermented by stirring with a stirrer at 120-240 RPM for 2-8 hours.
이후 항온수조의 온도를 가온하여 80℃ 가열하여 2~4시간 유지한다.Afterwards, the temperature of the constant temperature water bath is heated to 80°C and maintained for 2 to 4 hours.
가열 공정은 리비히 냉각기 같은 유리 도구를 사용하여 끓는점이 낮은 휘발성 물질들은 따로 수집한다. The heating process uses glassware such as a Liebig cooler to collect volatile substances with low boiling points separately.
이들은 건강한 물질이 많으며 맛이나 향이 좋아 최종 수정과에 첨가하여 준다.These are rich in healthy substances and have good taste and aroma, so they are added to the final fertilization fruit.
그리고 최종적으로 항온 수조를 100℃로 하여 2~4시간 가열한 후 식힌 다음 여과하여 건더기는 제거하고 여액을 수정과로 사용하며 냉장보관한다.And finally, heat the constant temperature water bath to 100℃ for 2~4 hours, cool, filter, remove dry matter, use the filtrate as a crystal, and store in the refrigerator.
식힌 수정과를 당도계를 사용하여 brix를 측정해본 결과 4.2~4.6이었다. When the brix of the cooled crystal fruit was measured using a sugar meter, it was 4.2 to 4.6.
<비교예><Comparative example>
일반 시중에서 판매되는 수정과 음료(상품명 : 비락 수정과)Sujeonggwa beverage sold on the general market (Product name: Virak Sujeonggwa)
[표 1]은 실시예와 비교예를 항목별로 측정한 값을 기재한 것이다. [Table 1] lists the measured values for each item of Examples and Comparative Examples.
표 1을 참조하면, 본 발명에 따른 실시예의 수정과 비교예에 비해 당도는 낮고, 콜레스테롤에 유익한 물성치를 나타내므로 건강에 유익할 수 있음을 알 수 있다. Referring to Table 1, it can be seen that compared to the modified examples and comparative examples according to the present invention, the sugar content is low and it shows physical properties beneficial to cholesterol, so it can be beneficial to health.
비록 바람직한 실시예와 관련하여 설명되어졌지만, 발명의 요지와 범위로부터 벗어남이 없이 다양한 수정 및 변형이 가능한 것은 당업자라면 용이하게 인식할 수 있을 것이며, 이러한 변경 및 수정은 모두 첨부된 청구의 범위에 속함은 자명하다.Although the description has been made in relation to preferred embodiments, it will be readily apparent to those skilled in the art that various modifications and variations can be made without departing from the gist and scope of the invention, and all such changes and modifications fall within the scope of the appended claims. is self-explanatory.
S1 : 1공정 S2 : 2공정
S3 : 3공정 S4 : 4공정S1: Process 1 S2: Process 2
S3: Process 3 S4: Process 4
Claims (5)
건조된 스테비아 생잎, 인삼, 생강을 분쇄기에서 분쇄하고, 분쇄된 분쇄물을 용기에 넣은 후 용기에 정제수, 통계피, 진피껍질, 통후추를 넣은 다음 강불로 가열하여 끓이는 2공정;
상기 2공정 후 약불로 전환하여 2~3시간 가열한 후 식히는 3공정;
상기 3공정 후 일정시간 식힌 후 여과부에 의해 건더기는 제거하고, 여과액만 추출하여 수정과를 수득하는 4공정;
을 포함하는 것을 특징으로 하는 기능성 수정과의 제조방법.Step 1: Wash raw stevia leaves, ginseng, and ginger, put them in a steamer, steam them, and then dry them;
Step 2: Grind dried raw stevia leaves, ginseng, and ginger in a grinder, place the crushed product in a container, add purified water, stamen bark, dermal peel, and peppercorns to the container, then heat over high heat and boil;
Step 3 of switching to low heat after step 2, heating for 2 to 3 hours, and then cooling;
Step 4 of cooling for a certain period of time after the above 3 steps, removing the dry matter through a filtration unit, and extracting only the filtrate to obtain crystal fruit;
A method for manufacturing functional crystals comprising:
상기 2공정은 유산균 배양액을 혼합하는 공정;을 포함하고,
상기 유산균 배양액은 이스트 추출(Yeast Extract) 액채배지에 프로바이오틱스를 넣고 20℃~40℃에서 8~24시간 배양하여 이루어진 것을 특징으로 하는 기능성 수정과의 제조방법.According to clause 1,
The second process includes a process of mixing lactic acid bacteria culture medium,
A method of producing functional modified fruit, characterized in that the lactic acid bacteria culture medium is made by adding probiotics to a yeast extract liquid medium and culturing it at 20°C to 40°C for 8 to 24 hours.
상기 액체배지는 pH 5~6이고, 액체배지 1ℓ에 프로바이오틱스는 용량 300mg인 캡슐을 1~2개를 투입하여 혼합하는 것을 특징으로 하는 기능성 수정과의 제조방법.According to clause 2,
The liquid medium has a pH of 5 to 6, and 1 to 2 capsules with a capacity of 300 mg of probiotics are added and mixed in 1 liter of the liquid medium.
상기 여과부는 본체와, 본체의 상부에 배치되는 건더기 여과기와, 상기 건더기 여과기의 하부에 배치되는 필터부재를 포함하고,
상기 건더기 여과기는 하부 개구부의 내주연에 레일이 형성되고, 상기 레일에 결합되어 탈착되는 분리판을 포함하며,
상기 분리판은 수정과 액의 배출이 가능하도록 다수의 배출공이 형성되며, 상면에 경사돌기가 다수 형성된 것을 특징으로 하는 기능성 수정과의 제조방법.According to clause 1,
The filtering unit includes a main body, a dry filter disposed on an upper portion of the main body, and a filter member disposed on a lower portion of the solid filter,
The bulk filter includes a rail formed on the inner periphery of the lower opening and a separator plate that is coupled to the rail and is detachable,
A method of manufacturing functional crystal, characterized in that the separation plate is formed with a plurality of discharge holes to enable discharge of crystal and liquid, and a plurality of inclined protrusions are formed on the upper surface.
A functional crystal manufactured by the manufacturing method according to any one of claims 1 to 4.
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