KR960011711B1 - Processing method for extracting coloring matter of purple sweet potato - Google Patents
Processing method for extracting coloring matter of purple sweet potato Download PDFInfo
- Publication number
- KR960011711B1 KR960011711B1 KR1019930017764A KR930017764A KR960011711B1 KR 960011711 B1 KR960011711 B1 KR 960011711B1 KR 1019930017764 A KR1019930017764 A KR 1019930017764A KR 930017764 A KR930017764 A KR 930017764A KR 960011711 B1 KR960011711 B1 KR 960011711B1
- Authority
- KR
- South Korea
- Prior art keywords
- purple sweet
- sweet potato
- purple
- parts
- sweet potatoes
- Prior art date
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- 244000017020 Ipomoea batatas Species 0.000 title claims abstract description 39
- 235000002678 Ipomoea batatas Nutrition 0.000 title claims abstract description 39
- 238000004040 coloring Methods 0.000 title description 2
- 238000003672 processing method Methods 0.000 title 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 19
- 239000000049 pigment Substances 0.000 claims abstract description 19
- 238000000605 extraction Methods 0.000 claims description 11
- 238000000034 method Methods 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 239000000576 food coloring agent Substances 0.000 claims description 5
- 238000010025 steaming Methods 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 2
- 239000012141 concentrate Substances 0.000 claims 1
- 238000001704 evaporation Methods 0.000 claims 1
- 230000008020 evaporation Effects 0.000 claims 1
- 239000012467 final product Substances 0.000 abstract 1
- 239000002778 food additive Substances 0.000 abstract 1
- 235000013373 food additive Nutrition 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 6
- 239000000843 powder Substances 0.000 description 4
- 239000001057 purple pigment Substances 0.000 description 4
- 241000196324 Embryophyta Species 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 239000000975 dye Substances 0.000 description 2
- 241000282412 Homo Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 239000001058 brown pigment Substances 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000010276 construction Methods 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000018927 edible plant Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 239000000575 pesticide Substances 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000000007 visual effect Effects 0.000 description 1
- 230000036642 wellbeing Effects 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C09—DYES; PAINTS; POLISHES; NATURAL RESINS; ADHESIVES; COMPOSITIONS NOT OTHERWISE PROVIDED FOR; APPLICATIONS OF MATERIALS NOT OTHERWISE PROVIDED FOR
- C09B—ORGANIC DYES OR CLOSELY-RELATED COMPOUNDS FOR PRODUCING DYES, e.g. PIGMENTS; MORDANTS; LAKES
- C09B61/00—Dyes of natural origin prepared from natural sources, e.g. vegetable sources
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/105—Sweet potatoes
-
- 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
- A23L2/52—Adding ingredients
- A23L2/58—Colouring agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/14—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
- A23V2300/24—Heat, thermal treatment
Abstract
Description
본 발명품은 자색 고구마에 함유되어 있는 자색소를 추출하는 방법에 관한 것이다.The present invention relates to a method for extracting the purple pigment contained in the purple sweet potato.
식품이나 음료수, 주류, 과자류 등에 각종 색소가 쓰여지고 있는데 화학 색소가 대부분이다.Various pigments are used for foods, drinks, alcoholic beverages, and confectionery, but most of them are chemical pigments.
이들 색소에는 소량이나마 유해성분이 함유되어 있어서 허용 기준치를 정하여 놓고 그 범위에서 사용하도록 되어 있다.These dyes contain a small amount of harmful components, so that acceptable limits are set and used within the range.
본 자색 고구막 색소는 천년식물 색소로서 인체에 무해하며 식용식물 색소로서는 연보라색, 자색, 적갈색, 갈색의 색소원이 마땅치 않다.This purple sweet potato pigment is a millennial plant pigment, which is harmless to humans. As an edible plant pigment, light purple, purple, red brown, and brown pigment sources are not suitable.
그러나 자색 고구마를 이용하면 이와 같은 색소들을 추출하여 이용할 수 있다.However, purple sweet potatoes can be used to extract such pigments.
천년 무공해식품 색소를 발명하므로서 음식과 음료수, 주류에 첨가하면 좋은 색깔을 주어 맛을 한층 더 돋굴 수 있으며 무공해 색소이기 때문에 인류의 건강에 공헌할 수 있다는 목적을 가지고 연구 노력한 결과 자색 고구마에서 색소를 추출하는 방법을 발명하게 되었다.Inventing the millennium-free pollution-free food coloring, it can be added to foods, beverages, and liquor to give a better color to enhance the taste, and since it is a pollution-free coloring, it is extracted from purple sweet potato. It was invented a method.
기타 염료로도 쓸 수 있다.It can also be used as other dyes.
본래 고구마는 중앙아프리카 원산지로 우리나라에 들어온 것은 1763년도이다.Originally, sweet potatoes were originated in Central Africa, which came to Korea in 1763.
식생활이 어렵던 시기에 서민들의 식량으로서 농민들과 애환을 함께 하여 왔었다.In times of difficult diet, they have been sympathizing with farmers as food for the common people.
그러나 근래에는 재배과정에서 농약을 전혀 쓰지 않는 무공해 식품으로서 다이어트 식품, 기호 식품, 간식용으로 각광을 받고 있다.However, in recent years, as a pollution-free food that does not use any pesticides in the cultivation process, it is in the spotlight for diet foods, favorite foods, and snacks.
특히, 자색 고구마는 시각적인 면에서나 식용으로 손색이 없는데다가 진한 가지색을 띠어 특이하게 아름다운 색감을 준다.In particular, purple sweet potatoes are visually and edible in color, and have a dark branch color to give an unusually beautiful color.
이 고구마를 이용하여 색소를 추출한 후 15일 까지는 진한 보라색(자색)을 유지하다가 적갈색으로 변하면서 40일이 지나면 갈색(양주색)으로 변하고 고정된다.After the pigment is extracted using this sweet potato, it stays dark purple (purple) until 15 days, and then turns reddish brown, and after 40 days, it turns brown and becomes orange.
따라서 색도의 필요시에 맞추어 여러가지의 색을 맞추어 쓸 수 있다.Therefore, various colors can be matched to meet the needs of chromaticity.
색소 추출방법은 알코올 추출법, 중탕 추출법, 엑기스 화법 등의 방법이다.The pigment extraction method is an alcohol extraction method, a bath extraction method, an extraction method or the like.
추출방법 별로 구분하여 실시예를 들어 설명코저 한다.The description will be given for the example by dividing by the extraction method.
[실시예 1]Example 1
본 발명은 알코올에 의한 추출법으로 알코올 농도가 높을수록 추출속도가 빠르며 알코올과 자색 고구마 비율에서 알코올양이 많을수록 추출이 빠르다.According to the present invention, the extraction rate is faster as the alcohol concentration is higher, and the higher the amount of alcohol in the ratio of alcohol and purple sweet potato, the faster the extraction.
깨끗이 씻은 자색 고구마를 2~3mm 두께로 썰어서 알코올(농도 70%) 100중량부에 생자색 고구마 10중량부~50중량부를 1시간 동안 담구어 두면 자색 색소가 추출되어 나온다. 알코올 농도별 추출시간은 농도 50% 알코올에서는 2시간이 소요되며, 농도 30% 알코올에서는 4시간, 농도 20% 알코올에서는 5시간이 소요된다.Cleanly washed purple sweet potato cut into 2 ~ 3mm thickness, soak 10 parts to 50 parts by weight of fresh purple sweet potato for 1 hour in 100 parts of alcohol (concentration 70%) to extract purple pigment. The extraction time by alcohol concentration is 2 hours in 50% alcohol, 4 hours in 30% alcohol, 5 hours in 20% alcohol.
그리고 찐(蒸煮) 고구마를 사용하면 농도 30% 알코올에서 2시간 소요되는데 이때에는 생고구마 색소보다 선명한 자색소가 추출된다.And steamed sweet potatoes are used for 2 hours in 30% alcohol concentration, at this time a vivid purple pigment is extracted than the raw sweet potato pigment.
또한, 생으로 썰어서 말린 고구마와 쪄서 말린 고구마도 알코올을 이용하여 추출한다. 30% 알코올에서 4시간이면 추출되며 사용하는 알코올의 농도비율은 5%에서 90%까지의 알코올에 사용하여 자색 고구마 색소를 추출하는 방법.In addition, raw and dried sweet potatoes and steamed sweet potatoes are also extracted with alcohol. It is extracted in 30% alcohol in 4 hours, and the concentration ratio of alcohol used is 5% to 90% in alcohol to extract purple sweet potato pigment.
[실시예 2]Example 2
본 방법은 증탕(蒸湯) 추출법으로 생자색 고구마를 깨끗이 씻어서 세로로 3등분하여 자르고 그것을 다시 1~2cm 정도씩 가로로 자른 생고구마를 물(증류수를 사용하면 더 좋다) 100 중랴부에 자색 고구마 10중량부~50중량부를 넣고 100℃에서 15~20분간 증탕하여 색소를 추출하는 방법.This method is a steamed extraction method to wash fresh purple sweet potatoes, cut them into 3 pieces vertically, and cut them into horizontal slices by 1 ~ 2cm. Water (use distilled water is better) 100 Sweet potato Add 10 parts by weight to 50 parts by weight and evaporate at 100 ° C. for 15 to 20 minutes to extract the pigment.
70~80℃정도로 식으면 더 오래두지 말고 체로 일차 거른 후 여과기를 사용하여 여과하면 진한 자색의 색소를 추출할 수 있다. 농축되어지면 진한 흑자색을 띤다.If it cools down to 70 ~ 80 ℃, do not leave it longer, but first filter it through a sieve and filter it using a filter to extract a dark purple pigment. Concentrated dark purple.
또한 생자색 고구마를 썰어서 말린 것을 100℃에서 30분간 중탕하여 자색 고구마 색소를 추출하는 방법.In addition, sliced and dried sweet potato sweetened in 100 ℃ 30 minutes to extract the purple sweet potato pigment.
[실시예 3]Example 3
본 방법은 엑기스(Extract)화 하는 방법으로서 생자색 고구마를 물로 깨끗이 씻어서 세로로 3등분하고 다시 가로로 1~2cm 크기로 절단하여 물 100중량부에 생자색 고구마 20중량부~50중량부를 넣어 20~40분간 증탕한 후 고구마 찌거기를 완전히 건저내고 추출된 색소물을 다시 가열하여(중탕솥을 쓰면 좋음) 진하게 농축시켜 자색 고구마 색소를 엑기스로 만드는 방법.This method is to extract the fresh purple sweet potatoes with water, divide them into 3 pieces vertically, cut them into 1 ~ 2cm horizontally, and put 20 parts by weight to 50 parts by weight of green purple sweet potatoes in 100 parts of water. After steaming for 40 minutes, thoroughly dry the sweet potato residue, heat the extracted pigment again (use a water bath), and thicken it to extract the purple sweet potato pigment.
[실시예 4]Example 4
본 발명은 분말 추출방법으로서 깨끗이 씻은 생자색 고구마를 세로로 3등분하여 2~4mm 두께로 썰은 다음 건조시킨다. 건조할 때 건조기를 사용하면 좋다. 열풍기의 경우 50℃에서 5시간이면 수분함량 12% 정도로 건조된다. 이것을 1~5mm 정도의 거친 분말상태로 만들어 공기의 접촉이 없도록 밀봉하여 두면 장기간 보관이 가능하다.The present invention is a powder extraction method, the freshly washed sweet purple sweet potato divided into three equal lengths and cut into 2 ~ 4mm thickness and dried. Use a dryer when drying. In the case of a hot air fan, the moisture content is dried at about 12% in 5 hours at 50 ° C. If you make it into rough powder of 1 ~ 5mm and seal it without contact with air, it can be stored for a long time.
필요할 때에 농도 5~90% 알코올에 넣어 추출한다. 30%의 알코올 100중량부에 자색 고구마분말 10중량부를 5시간 침적하여 색소를 추출하는 방법.When necessary, extract in 5 ~ 90% alcohol. A method of extracting pigment by dipping 10 parts by weight of purple sweet potato powder in 100 parts by weight of 30% alcohol for 5 hours.
이때에 분말을 거즈에 싸서 알코올에 담그면 여과하기가 편리하다.At this time, the powder is wrapped in gauze and immersed in alcohol, which is convenient for filtration.
또한 고구마를 쪄서(증자) 말려서 분말화한 것을 같은 방법으로 추출하는 방법이다.In addition, it is a method of extracting the powdered and dried by steaming (potato) sweet potato in the same way.
본 제품이 발명되므로 인하여 얻는 효과는 무공해 천년식물 색소를 쓰므로서 시각적인 면과 미각에 있어서 독특한 고구마 향기를 음미할 수 있으며 인체에 전혀 해를 미치지 않으므로 인류건강에 이롭고 자색 고구마를 생산하는 농가 입장에서는 고구마의 쓸 소용이 확대되기 때문에 좋은 값으로 팔 수 있어서 훌륭한 농가소득원이 되어 잘사는 복지농촌 건설에 일익을 담당하는 보람을 가질 수 있다.The effect of this invention is the use of pollution-free millennial plant pigments, so that you can enjoy the unique sweet potato fragrance in terms of visual and taste and it does not harm the human body, so it is beneficial to human health. Because the use of the money is expanded, it can be sold at a good price, so it can be a good source of farm income, and it can be worthwhile to play a part in the construction of well-being welfare village.
Claims (4)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019930017764A KR960011711B1 (en) | 1993-09-04 | 1993-09-04 | Processing method for extracting coloring matter of purple sweet potato |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019930017764A KR960011711B1 (en) | 1993-09-04 | 1993-09-04 | Processing method for extracting coloring matter of purple sweet potato |
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| Publication Number | Publication Date |
|---|---|
| KR950007697A KR950007697A (en) | 1995-04-15 |
| KR960011711B1 true KR960011711B1 (en) | 1996-08-30 |
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| KR1019930017764A KR960011711B1 (en) | 1993-09-04 | 1993-09-04 | Processing method for extracting coloring matter of purple sweet potato |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP2096146A1 (en) * | 2008-02-29 | 2009-09-02 | San-Ei Gen F.F.I., Inc. | Deodorized plant pigment derived from Ipomoea Batatas |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20020092592A (en) * | 2001-06-05 | 2002-12-12 | 김진봉 | A food additive manufacture method using a changing color of potato |
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1993
- 1993-09-04 KR KR1019930017764A patent/KR960011711B1/en not_active IP Right Cessation
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP2096146A1 (en) * | 2008-02-29 | 2009-09-02 | San-Ei Gen F.F.I., Inc. | Deodorized plant pigment derived from Ipomoea Batatas |
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| Publication number | Publication date |
|---|---|
| KR950007697A (en) | 1995-04-15 |
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