KR100190866B1 - Beverage - Google Patents
Beverage Download PDFInfo
- Publication number
- KR100190866B1 KR100190866B1 KR1019960027308A KR19960027308A KR100190866B1 KR 100190866 B1 KR100190866 B1 KR 100190866B1 KR 1019960027308 A KR1019960027308 A KR 1019960027308A KR 19960027308 A KR19960027308 A KR 19960027308A KR 100190866 B1 KR100190866 B1 KR 100190866B1
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- South Korea
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- 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
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- 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
-
- 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
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/15—Inorganic Compounds
- A23V2250/154—Water
-
- 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
- A23V2250/208—Fungi extracts
-
- 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
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)
- Non-Alcoholic Beverages (AREA)
Abstract
본 발명은 전통적인 미슷가루에 영양선분을 강화시키고 맛과 향을 보강한 대용식 음료조성물에 관한 것이다. 더욱 구체적으로, 본발명은 통상적인 미숫가루의 구성성분에 쑥, 당근, 호박 및 마와 같은 채소성분과 표고버섯 및 느타리버섯과 같은 버섯류, 해조류로서 다시마, 사과, 밤 및 솔잎 등의 분말을 첨가함으로써 채소, 버섯, 해조류 및 과일 성분들에 의해 영양성분을 강화시키고 쑥과 사과 등의 성분에 의한 고유의 맛과 향을 보강시킨 대용식 음료조성물에 관한 것이다. 이러한 본발명의 대용식 음료조성물은 각종 곡물성분과 체소, 버섯, 해조류, 과일 등의 영양성분과 약리적인 효능으로 인해 직장인 및 수험생 등 남녀노소가 간편하게 식사대용 및 간식으로 음용할 수 있는 영양소가 풍부한 자연건강 지향적인 대용식 음료조성물이다.The present invention relates to a substitute beverage composition that enhances the nutritional line and reinforces the taste and aroma in traditional fine powder. More specifically, the present invention is added to the components of conventional wheat flour, vegetable ingredients such as mugwort, carrot, pumpkin and hemp and mushrooms such as shiitake mushrooms and oyster mushrooms, and seaweeds such as kelp, apples, chestnuts and pine needles. The present invention relates to a substitute beverage composition that enhances nutritional ingredients by vegetables, mushrooms, algae and fruits, and enhances the unique taste and aroma of ingredients such as wormwood and apples. The substitute beverage composition of the present invention is rich in nutrients that can be easily consumed as a substitute for meals and snacks by males and females such as office workers and examinees due to the nutritional ingredients and pharmacological effects of various grains, body, mushrooms, seaweeds and fruits. It is a health-oriented alternative drink composition.
Description
본 발명은 전통적인 미숫가루에 영양성분을 강화시키고 맛과 향을 보강한 대용식 음료조성물에 관한 것이다. 더욱 구체적으로, 본 발명은 통상적인 미숫가루의 구성성분에 쑥, 당근, 호박 및 마와 같은 채소성분과 표고버섯 및 느타리버섯과 같은 버섯류, 해조류로서 다시마, 사과, 밤 및 솔잎 등의 분말을 첨가함으로써 채소, 버섯, 해조류 및 과일 성분들에 의해 영양성분을 강화시키고 쑥과 사과 등의 성분에 의한 고유의 맛과 향을 보강시킨 대용식 음료조성물에 관한 것이다. 이러한 본 발명의 대용식 음료조성물은 각종 곡물성분과 채소, 버섯, 해조류, 과일 등의 영양 성분과 약리적인 효능으로 인해 직장인 및 수험생 등 남녀노소가 간편하게 식사대용 및 간식으로 음용할 수 있는 영양소가 풍부한 자연건강 지향적인 대용식 음료조성물이다.The present invention relates to a substitute beverage composition that enhances nutritional ingredients and enhances taste and aroma in traditional rice flour. More specifically, the present invention is added to the constituents of conventional rice flour, vegetable ingredients such as mugwort, carrot, pumpkin and hemp and mushrooms such as shiitake mushrooms and oyster mushrooms, and seaweeds as kelp, apples, chestnuts and pine needles. The present invention relates to a substitute beverage composition that enhances nutritional ingredients by vegetables, mushrooms, algae and fruits, and enhances the unique taste and aroma of ingredients such as wormwood and apples. The substitute beverage composition of the present invention is rich in nutrients that can be easily consumed as a meal replacement and snacks for males and females, such as office workers and examinees, due to the nutritional ingredients and pharmacological effects of various grains and vegetables, mushrooms, seaweeds, fruits, etc. It is a health-oriented alternative drink composition.
요즘 산업이 급속도로 발전함에 따라 특히 대도시에 거주하고 있는 사람들중에서는 시간이 없거나 불규칙한 생활습관, 다이어트 등으로 인해 아침을 굶는 현대인들이 늘어나고 있으며, 이들은 다양한 영양소가 풍부하면서도 간편하게 식사를 해결할 수 있는 대용식 음료를 선호하고 있는 추세에 있다. 이러한 경향으로 인해 여러가지 대용식 제품들이 개발되었으나, 열량이나 영양분, 맛 등의 면에서 현대인의 기호를 모두 만족시키는 제품은 흔하지 않다.Nowadays, as the industry develops rapidly, especially people living in large cities, many people are starving for breakfast due to lack of time or irregular lifestyle, diet, etc., and they are rich in various nutrients and can easily solve meals. The trend is to favor them. Due to this tendency, various alternative products have been developed, but it is not uncommon for a product that satisfies all modern tastes in terms of calories, nutrition, and taste.
이러한 대용식중에서 가장 전통적으로 이용되고 있는 것은 미숫가루인데, 지금까지 미숫가루는 쌀, 보리, 콩 등의 곡물들을 주성분으로 하고 있기 때문에 열량면에서는 어느 정도 만족스럽지만 영양소면에서는 편중되어 있어서 바람직하지 못하였으며, 맛이나 향면에서도 기호식품으로 사용하기에는 적합하지 않다. 그러나 이와 같은 경향임에도 불구하고 전통식품인 미숫가루에 다른 성분들을 첨가하여 영양소의 불균형이나 맛과 향 등을 개선시키고자 시도된 바는 없었다.The most traditionally used among these substitutes is wheat flour, which has been satisfactory in terms of calories but unfavorable in terms of nutrients since it is mainly composed of grains such as rice, barley and soybeans. In addition, it is not suitable for use as a favorite food in terms of taste or flavor. However, despite this tendency, no attempt has been made to improve the nutrient imbalance, taste, and aroma by adding other ingredients to rice flour, a traditional food.
이에 본 발명자들은 전통적인 미숫가루의 성분에 건강에 필수적인 다양한 영양소를 보강하면서도 맛이나 향이 현대인의 기호에 맛도록 할 수 있는 수단을 연구하였으며, 그 결과 이하에 상세히 설명하는 바와 같이 쑥을 비록한 다양한 채소류, 버섯류, 해조류 및 과일성분들을 첨가함으로써 영양소를 골고루 보강하고 쑥과 과일 성분에 의한 고유의 맛과 향을 미숫가루에 부가함으로써 대용식으로 적합한 음료조성물을 구성하고 본 발명을 완성하였다.Accordingly, the present inventors have studied a means of reinforcing various nutrients essential to the health of traditional rice flour while allowing the taste or aroma to taste to the taste of modern people, and as a result, various vegetables having wormwood as described in detail below. By adding the mushrooms, algae and fruit ingredients, the nutrients were evenly reinforced and the unique taste and aroma of mugwort and fruit ingredients were added to the rice flour to form a drink composition suitable as a substitute and completed the present invention.
따라서, 본 발명에 따라 곡규로만 배한되는 미숫가루에 쑥, 당근, 호박, 마, 표고 버석, 느타리버섯, 밤, 솔잎, 다시마 및 사과 성분을 첨가하여 다양한 영양송분과 약리적인 효능이 충분히 발휘되어 직장인의 아침 대용식, 수험생 간식, 각종 레져스포츠시의 기호음료, 회복기 환자식 등 남녀노소 누구나가 언제 어디서든 간편하게 음용할 수 있는 건강지향적인 대용식 음료조성물이 제공된다. 이와 같은 구성을 갖는 본 발명의 대용식 음료조성물은 또한 상기의 영양기능적인 면이외에도 쑥과 사과의 맛과 향을 최적으로 유지하고 있어 기호도 면에서도 매우 바람직하다.Therefore, by adding wormwood, carrot, pumpkin, hemp, shiitake, oyster mushroom, chestnut, pine needles, kelp, and apple components to the rice flour, which is distributed only in grains according to the present invention, various nutritional nutrients and pharmacological effects are sufficiently exhibited. A health-oriented alternative drink composition is provided for anyone, anytime, anywhere, including breakfast substitutes for office workers, snacks for candidates, beverages for various leisure sports, and patients with recovery periods. The substitute beverage composition of the present invention having such a configuration also maintains the taste and aroma of mugwort and apples in addition to the above nutritional functional aspects, and is also preferable in terms of preference.
본 발명의 대용식 음료조성물은 조성물의 총중량을 기준으로 하여 쑥분말 0.05-0.4%, 당근분말 0.005-0.02%, 호박분말 0.005-0.04%, 마분말 0.005-0.04%, 표고버섯분말 0.005-0.04%, 느타리버섯분말 0.005-0.04%, 밤분말 0.01-0.05%, 다시마분말 0.005-0.04%, 솔잎분말 0.005-0.04%, 알파현미분 0.5-3%, 알파보리분 0.5-3%, 알파찹쌀분 0.2-1.6%, 누룽지분 0.2-1.6%, 알파옥수수분 0.2-1.6%, 알파대두분 0.1-0.8%, 알파수수분 0.02-0.16%, 알파율무분 0.02-0.16%, 알파조분 0.005-0.04%, 알파참깨분 0.005-0.04%, 알파들깨분 0.005-0.04%, 사과과즙 2-6%, 설탕 5-10% 및 잔량의 정제수를 함유한다.Substitute beverage composition of the present invention based on the total weight of the composition mugwort powder 0.05-0.4%, carrot powder 0.005-0.02%, pumpkin powder 0.005-0.04%, ground powder 0.005-0.04%, shiitake mushroom powder 0.005-0.04%, Oyster mushroom powder 0.005-0.04%, chestnut powder 0.01-0.05%, kelp powder 0.005-0.04%, pine needle powder 0.005-0.04%, alpha brown powder 0.5-3%, alpha barley powder 0.5-3%, alpha glutinous rice powder 0.2- 1.6%, Nurung 0.2-1.6%, Alpha corn 0.2-1.6%, Alpha soy flour 0.1-0.8%, Alpha moisture 0.02-0.16%, Alpha fraction fraction 0.02-0.16%, Alpha crude fraction 0.005-0.04%, Alpha Sesame powder 0.005-0.04%, alpha perilla powder 0.005-0.04%, apple juice 2-6%, sugar 5-10% and the remaining purified water.
본 발명의 대용식 음료조성물에 첨가되는 성분들은 미숫가루를 구성하는 통상적인 곡류성분, 채소성분, 버섯성분, 과일성분, 해조류성분, 솔잎분말 및 설탕으로 크게 구분될 수 있다.Ingredients added to the substitute beverage composition of the present invention can be largely divided into conventional cereal ingredients, vegetable ingredients, mushroom ingredients, fruit ingredients, seaweed ingredients, pine needle powder and sugar constituting the rice flour.
본 발명의 조성물에서 채소성분으로는 쑥분말, 당근분말, 호박분말 및 마분말이 포함된다.Vegetable components in the composition of the present invention include wormwood powder, carrot powder, pumpkin powder and powder powder.
본 발명의 조성물에서 채소성분으로 사용되는 쑥은 단군신화에도 나오는 역사가 아주 오래된 약초로써 수천년간 민간의약으로써 높은 가치를 가지고 인정받고 있다. 쑥은 엉거시과에 속하는 다년초인데 참쑥, 말쑥, 약쑥 등 종류가 많으며 봄철에 새싹을 듣어서 식용으로 사용하고, 잎은 뜸숙과 약용으로 사용한다. 쑥에는 무기질과 비타민 함량이 많은 것이 특색이며, 특히 비타민, A,C 및 칼슘이 다량 함유되어 있다. 쑥의 일반적인 성분으로는 수분 81%, 단백질 5%, 탄수화물 4%, 회분 2%, 비타민 A 8000IU, 비타민 C 70mg%, 칼슘 90mg% 등이 함유되어 있고 철, 인, 치아민, 나이아신 등이 들어 있다.Mugwort is used as a vegetable ingredient in the composition of the present invention is a very old history also appears in Dangun mythology has been recognized with high value as a folk medicine for thousands of years. Mugwort is a perennial plant belonging to the family of apothecary, there are many varieties, such as sesame, wormwood, wormwood, etc. in spring to listen to the sprouts used for food, leaves are used for moxibustion and medicinal use. Mugwort is characterized by high mineral and vitamin content, especially vitamins, A, C and calcium. Common ingredients of mugwort include 81% moisture, 5% protein, 4% carbohydrate, 2% ash, vitamin A 8000IU, vitamin C 70mg%, calcium 90mg%, and iron, phosphorus, chiamin and niacin. .
쑥의 독특한 향기는 시네올이라는 정유 성분때문이며 이는 심장병과 빈혈 등에 대한 예방효과가 있으며, 비타민 A는 야맹증에 좋고, 각종 세균에 대한 인체의 저항력을 높이며, 비타민 C는 피부미용, 감기예방 등에 효과가 있다. 쑥의 약리효과는 오래전 부터 한방에서 코피, 자궁출혈 등의 지혈약으로 쓰이고, 소화, 하복부 진통, 구충, 악취제거 및 위장병, 변비, 신경통, 냉병, 부인병에 효과가 있는 것으로 알려져 왔다. 중국의 한방고서인 본초강목에는 속을 덥게 하고, 냉을 쫓으며 습을 덜어준다고 기록되어 있다. 본 발명의 음료조성물에서는 이러한 쑥분말을 조성물의 총중량을 기준으로 하여 0.05-0.4%의 비로 사용함으로써 쑥 고유의 효과를 제공함과 동시에 쑥의 맛 및 향이 보유되도록 하였다. 본 발명의 조성물에서 쑥은 특히 바람직하게는 0.15-0.25%의 비율로 함유된다.The unique scent of mugwort is due to the essential oil called cineol, which is effective in preventing heart disease and anemia, vitamin A is good for night blindness, increases the body's resistance to various bacteria, and vitamin C is effective in skin care and cold prevention. have. The pharmacological effect of mugwort has long been used as a hemostatic drug such as nosebleeds and uterine bleeding in oriental medicine, and has been known to be effective in digestion, lower abdominal pain, hookworm, odor removal and gastrointestinal disease, constipation, neuralgia, cold sickness and gynecological disease. The Chinese herbal book, the Chinese Herbal Wood, says that it warms the inside, chases the cold, and reduces the humidity. In the beverage composition of the present invention, by using the mugwort powder in a ratio of 0.05-0.4% based on the total weight of the composition, it provides a unique effect of mugwort and at the same time retains the taste and aroma of mugwort. Mugwort in the composition of the present invention is particularly preferably contained at a ratio of 0.15-0.25%.
본 발명의 조성물에 첨가되는 채소성분중의 또 다른 성분으로서 당근은 미나리과에 속한 1-2년초로서 색소의 주성분인 카로틴이 풍부하며, 이 카로틴은 몸안에서 비타민 A로 변하여 이용되며 야맹증을 예방하고 성장발육 촉진 및 병균에 대한 저항력을 높여준다. 본발명의 조성물에서 당근분말은 조성물의 총중량을 기준으로 하여 0.005-0.02%,, 특히 바람직하게는 0.006-0.01%의 비율로 사용한다.As another component of the vegetable ingredient added to the composition of the present invention, carrots are 1-2 years old belonging to the family Apiaceae, which is rich in carotene, which is the main component of the pigment, which is used to change into vitamin A in the body and prevents night blindness and grows. Promotes development and increases resistance to germs. Carrot powder in the composition of the present invention is used at a rate of 0.005-0.02%, particularly preferably 0.006-0.01% based on the total weight of the composition.
또 다른 채소성분으로서 호박은 박과에 속한 1년생 만초로서 소화흡수가 잘되기 때문에 회복기나 환자나 위장이 약한 사람, 산후에 부기가 있을 때 효과가 있으며, 특히 칼륨이 매우 풍부하므로 소금을 많이 섭취하여 생기는 성인병에 효과가 있다. 호박은 본 발명의 조성물의 총중량을 기준으로 하여 바람직하게는 0.005-0.04%, 특히 바람직하게는 0.01-0.02%의 비율로 사용한다.Zucchini, another vegetable ingredient, is an annual herb that belongs to gourds. It is effective in absorbing and recovering, when the patient has a weak stomach or postpartum, and swelling in the postpartum period. It is effective against adult diseases. Pumpkin is preferably used in a proportion of 0.005-0.04%, particularly preferably 0.01-0.02%, based on the total weight of the composition of the present invention.
채소성분으로서 또한 마가 사용되는데, 마는 마과에 속하는 다년생의 만초이며 칼슘과 마그네슘이 풍부한 알칼리성 식품이며 소화효소사 들어 있어서 소화작용을 촉진하며 식욕증진, 신장보호, 기침억제, 신경쇠약, 자양강장에 효과가 있다. 본 발명의 조성물에서 마분말은 조성물의 총중량을 기준으로 하여 0.005-0.04%, 특히 바람직하게는 0.01-0.02%의 비로 사용한다.It is also used as a vegetable ingredient, which is a perennial herb belonging to the family, and is an alkaline food rich in calcium and magnesium, and contains digestive enzymes, which promotes digestion and promotes appetite, kidney protection, cough suppression, nervous breakdown and nourishment tonic. There is. The powder in the composition of the present invention is used in a ratio of 0.005-0.04%, particularly preferably 0.01-0.02%, based on the total weight of the composition.
본 발명의 조성물에는 또한 표고버섯분말 및 느타리버섯분말과 같은 버섯성분이 포함된다.The composition of the present invention also includes mushroom components such as shiitake mushroom powder and oyster mushroom powder.
본 발명에 첨가되는 버섯성분중의 표고버섯은 비타민 B2와 D의 좋은 공급원이며 콜레스테롤을 낮추는 구아닐산이 다량 함유되어 있고, 다당류 성분은 항암작용을 나타낸다. 표고버섯분말은 조성물의 총중량을 기준으로 하여 바람직하게는 0.005-0.04%, 특히 0.01-0.02%의 비율로 사용한다. 또 다른 버섯성분으로서는 느타리버섯분말이 사용되는데, 느타리버섯은 풍병과 몸의 찬기운을 제거할 수 있으며 근육과 경락을 줄여준다. 느타리버섯분말은 조성물의 총중량을 기준으로 하여 0.005-0.04%, 특히는 0.01-0.02%의 비율로 사용하는 것이 바람직하다.Shiitake mushroom in the mushroom component added to the present invention is a good source of vitamins B 2 and D and contains a large amount of guanylic acid, which lowers cholesterol, and the polysaccharide component exhibits anticancer activity. Shiitake powder is preferably used at a rate of 0.005-0.04%, in particular 0.01-0.02%, based on the total weight of the composition. Another mushroom ingredient is oyster mushroom powder, which can eliminate wind sickness and cold energy and reduce muscle and meridians. Oyster mushroom powder is preferably used at a rate of 0.005-0.04%, particularly 0.01-0.02%, based on the total weight of the composition.
본 발명의 조성물에 첨가되는 과일성분은 밤분말과 사과과즙인데, 이중에서 밤은 칼슘, 철, 칼륨 등의 무기질과 비타민 B1, C 가 많은 성분으로서 조성물의 총중량을 기준으로 하여 0.01-0.05%, 특히는 0.02-0.04%의 비율로 사용하는 것이 바람직하다. 또 다른 과일성분으로서는 사과과즙이 사용되는데, 사과는 비타민 c 가 풍부하며 향이 좋은 과일로서 본 발명의 조성물에서는 총중량을 기준으로 하여 2-6%, 특히는 3.5-4.5%의 비율로 사용하는 것이 바람직하다.The fruit components added to the composition of the present invention are chestnut powder and apple juice, of which chestnuts are minerals such as calcium, iron and potassium, and vitamin B 1 and C, which are components of 0.01-0.05% based on the total weight of the composition. In particular, it is preferable to use it at the ratio of 0.02-0.04%. As another fruit ingredient, apple juice is used. Apples are rich in vitamin c and have a good aroma, and the composition of the present invention is preferably used in a ratio of 2-6%, particularly 3.5-4.5%, based on the total weight. Do.
본 발명의 조성물에는 또한 해조류 성분으로서 다시마분말이 사용되는데, 다시마는 칼슘과 요오드가 많은 알칼리성 식품이고 점질물인 알긴산이 많다. 다시마분말은 조성물의 총중량을 기준으로 하여 바람직하게는 0.005-0.04%, 특히 0.006-0.015%의 비로 사용한다.In the composition of the present invention, kelp powder is also used as a seaweed component. Kelp is an alkaline food which is high in calcium and iodine and is high in viscous alginic acid. The kelp powder is preferably used in a ratio of 0.005-0.04%, in particular 0.006-0.015%, based on the total weight of the composition.
본 발명의 조성물에는 그밖에도 솔잎분말이 포함되는데 솔잎은 혈류촉진, 항균, 혈당강하작용이 있는 것으로 알려져 있는 성분이다. 솔잎분말은 본 발명의 조성물 의 총중량을 기준으로 하여 0.005-0.04%, 특히는 0.01-0.02%의 비로 사용하는 것이 바람직하다.In addition, the composition of the present invention includes pine needle powder, pine needle is a component known to have blood flow promoting, antibacterial, hypoglycemic action. Pine needle powder is preferably used in a ratio of 0.005-0.04%, particularly 0.01-0.02% based on the total weight of the composition of the present invention.
본 발명의 조성물에는 또한 기본적인 성분으로서 미숫가루를 구성하는 통상적인 곡류성분, 즉 알파현미분, 알파보리분, 알파찹쌀분, 누룽지분, 알파옥수수분, 알파대두분, 알파수수분, 알파율무분, 알파조분, 알파참깨분 및 알파들께분과 감미제로서 설탕이 포함된다. 이들은 각각 조성물의 총중량을 기준으로 하여 알파현미분 0.5-3%, 특히는 1-2%, 알파보리분 0.5-3%, 특히는 1-2%, 알파찹쌀분 0.2-1.6%, 특히는 0.6-1%, 누룽지분 0.2-1.6%, 특히 0.6-1%, 알파옥수수분 0.2-1.6%, 특히 0.6-1%, 누룽지분 0.2-1.6%, 특히 0.6-1%, 알파옥수수분 0.2-1.6%, 특히 0.6-1%, 알파대두분 0.1-0.8%, 특히는 0.4-0.6%, 알파수수분 0.02-0.16%, 특히 0.05-0.1%, 알파율무분 0.02-0.16%, 특히 0.05-0.09%, 알파조분 0.005-0.04%, 특히는 0.01-0.02%, 알파참깨분 0.005-0.04%, 특히는 0.01-0.02%, 알파들깨분 0.005-0.04%, 특히는 0.01-0.02% 및 설탕 5-10%, 특히는 6-9%의 비율로 사용된다.The composition of the present invention also contains the conventional cereal components constituting the wheat flour, ie, alpha flour, alpha barley meal, alpha glutinous rice meal, nurungji meal, alpha cornmeal, alpha soybean meal, alpha moisture, alpha rate powder. , Sugar, alpha sesame, and alpha sweetener and sugar as sweeteners. They are based on the total weight of the composition, respectively, of 0.5-3% alpha flour, especially 1-2%, 0.5-3% alpha flour, especially 1-2%, and 0.2-1.6% alpha glutinous rice, in particular 0.6. -1%, nurunge meal 0.2-1.6%, especially 0.6-1%, alpha corn 0.2-1.6%, especially 0.6-1%, nurunge meal 0.2-1.6%, especially 0.6-1%, alpha corn 0.2-1.6 %, Especially 0.6-1%, alpha soy flour 0.1-0.8%, especially 0.4-0.6%, alpha moisture 0.02-0.16%, especially 0.05-0.1%, alpha rate fraction 0.02-0.16%, especially 0.05-0.09% , Alpha crude 0.005-0.04%, in particular 0.01-0.02%, alpha sesame powder 0.005-0.04%, especially 0.01-0.02%, alpha perilla powder 0.005-0.04%, especially 0.01-0.02% and sugar 5-10% , In particular at a rate of 6-9%.
이들 성분은 전통적인 미숫가루의맛을 주기 위한 것으로 쑥을 비롯한 채소 및 버섯분말과 함께 배합되어 영양소가 풍부하고 관능적인 면에서 최적의 음료를 제공해준다. 한편, 본 발명의 조성물의 나모지 성분은 잔량의 정제수이다.These ingredients are designed to give the taste of traditional rice flour, and are combined with vegetables and mushroom powder including mugwort to provide the best drink in terms of nutrient rich and sensual. On the other hand, the namoji component of the composition of the present invention is the residual amount of purified water.
상기 언급한 바와 같은 구성을 갖는 본 발명에 따른 대용식 음료조성물은 다음과 같은 제조방법에 의해 제조된다.Substitute drink composition according to the present invention having the configuration as mentioned above is prepared by the following manufacturing method.
우선 현미, 보리, 찹쌀, 수수 및 율뮤를 각각 세미기에서 20-40℃의 정제수에 30분 내지 2시간 동안 침지시킨후 90-110℃에서 10 내지 30분 동안 증자하고 건조시킨 다음 140-160℃에서 40 60 분간 볶는다. 별도로 대두, 누룽지, 조, 옥수수, 참깨 및 들깨는 각각 140~160℃에서 40 내지 60분간 볶고, 쑥, 밤, 당근, 다시마, 호박, 느타리버섯, 표고버섯, 마 및 솔잎은 각각 건조시킨다. 그 후에 각각의 원료성분들을 상기 언급한 바와 같은 배합비율에 따라 혼합하여 분쇄하고 100메쉬 체를 통과시킨다. 분쇄된 원료혼합물에 설탕을 혼합하여 사과과즙과 정제수의 혼합물에 첨가한다. 이때 분말상의 원료혼합물은 분말이 뭉치지 않도록 균일하게 교반하면서 첨가하고, 전체혼합물을 90-100℃에서 30 내지 90분 동안 가열하에 교반하고 캔에 충진시켜 밀봉하고 110-130℃에서 15내지 30분동안 멸균하고 냉각시켜 본 발명에 따른 대용식 음료조성물을 제조한다.First, brown rice, barley, glutinous rice, sorghum and yulmu are immersed in purified water at 20-40 ° C. for 30 minutes to 2 hours in a semi machine, and then steamed and dried at 90-110 ° C. for 10 to 30 minutes, and then 140-160 ° C. Fry in 40 60 minutes. Separately, soybean, nurungji, crude, corn, sesame and perilla are roasted at 140-160 ° C. for 40 to 60 minutes, mugwort, chestnut, carrot, kelp, pumpkin, oyster mushroom, shiitake mushroom, hemp and pine needle, respectively. Thereafter, the respective raw ingredients are mixed and ground according to the mixing ratio as mentioned above and passed through a 100 mesh sieve. Sugar is mixed with the ground raw mixture and added to the mixture of apple juice and purified water. At this time, the powdery raw material mixture is added with uniform stirring to prevent the powder from agglomerating, the whole mixture is stirred under heating at 90-100 ° C. for 30 to 90 minutes, filled into a can and sealed at 110-130 ° C. for 15 to 30 minutes. Sterilization and cooling to prepare a substitute beverage composition according to the present invention.
본 발명은 이하의실시예에 의해 더욱 구체적으로 설명되나, 본 발명이 이들에 의해 어떤 식으로든 제한되는 것은 아니다.The present invention is explained in more detail by the following examples, but the present invention is not limited in any way by these.
(실시예 1)(Example 1)
현미, 보리, 찹살, 수수 및 율무를 각각 세미기에서 25℃의 정제수에 30분 동안 침지시킨후 100℃에서 20분 동안 증자하고 60℃에서 건조시킨 다음 140℃에서 40분 동안 볶았다. 별도로 대두, 누룽지, 조, 옥수수, 참깨 및 들깨를 각각 140℃에서 40분 동안 볶고, 쑥, 밤 당근, 다시마, 호박, 느타리버섯, 표고버섯, 마 및 솔잎은 각각 60℃에서 건조시켰다. 이들 각각의 성분들을 조성물의 총중량을 기준으로 하여 쑥분말 0.05%, 당근분말 0.005%, 호박분말 0.005%, 마분말 0.005%, 표고버섯분말 0.005%, 느타리버섯분말 0.005%, 밤분말 0.01%, 다시마분말 0.005%, 솔잎분말 0.005%, 알파현미분 0.5%, 알파보리분 0.5%, 알파찹쌀분 0.2%, 누룽지분 1.6%, 알파옥수수분 1.6%, 알파대두분 0.8%, 알파수수분 0.02%, 알파율무분 0.02%, 알파조분 0.005%, 알파참깨분 0.005% 및 알파들깨분 0.005%의 비율로 혼합하고 분쇄하여 100메쉬체를 통과시켰다. 이분말상 혼합물에 설탕을 조성물의 총중량을 기준으로 하여 5%의 비율로 가하고, 이것을 조성물의 총중량을 기준으로 하여 사과과즙 2%가 첨가된 정제수에 사하여 균일하게 교반하면서 100℃에서 50분 동안 가열하에 교반하고 표선을 맞춘 다음 캔에 충진하고 밀봉하여 120℃에서 20분 동안 멸균하고 냉각시켜 본 발명에 따른 대용식 음료를 제조하였다.Brown rice, barley, glutinous sorghum, sorghum and yulmu were immersed in purified water at 25 ° C. for 30 minutes in a semi-boiler, and then steamed at 100 ° C. for 20 minutes, dried at 60 ° C., and then roasted at 140 ° C. for 40 minutes. Separately, soybean, nurungji, crude, corn, sesame and perilla were roasted at 140 ° C. for 40 minutes, mugwort, chestnut carrot, kelp, pumpkin, oyster mushroom, shiitake mushroom, hemp and pine needles were dried at 60 ° C., respectively. Each of these ingredients is based on the total weight of the composition: mugwort powder 0.05%, carrot powder 0.005%, pumpkin powder 0.005%, powder powder 0.005%, shiitake mushroom powder 0.005%, oyster mushroom powder 0.005%, chestnut powder 0.01%, kelp Powder 0.005%, Pine needle powder 0.005%, Alpha brown powder 0.5%, Alpha barley powder 0.5%, Alpha glutinous rice powder 0.2%, Nulong ground flour 1.6%, Alpha corn flour 1.6%, Alpha soy flour 0.8%, Alpha moisture 0.02%, Alpha rate powder 0.02%, alpha crude powder 0.005%, alpha sesame powder 0.005% and alpha sesame powder 0.005% mixed and ground to pass through 100 mesh sieve. Sugar was added to the biphasic mixture at a rate of 5% based on the total weight of the composition, which was then heated to 100 ° C. for 50 minutes with uniform stirring using purified water to which 2% apple juice was added based on the total weight of the composition. The mixture was stirred, aligned, filled in a can, sealed, sterilized at 120 ° C. for 20 minutes, and cooled to prepare a substitute beverage according to the present invention.
(실시예 2 내지 8)(Examples 2 to 8)
하기 표1에 기재된 바와 같이 각 구성성분의 비율을 변화시키는 외에는, 실시예 1의 방법과 동일한 방법에 따라 본 발명에 따르는 대용식 음료조성물을 제조하였다.Substituted beverage compositions according to the present invention were prepared according to the same method as in Example 1 except for changing the proportions of the respective components as shown in Table 1 below.
[표 1]TABLE 1
상기한 바와 같은 방법으로 제조된 본 발명의 각 음료조성물에 대해서 관능검사요원 30명을 대상으로 색상, 맛, 향, 입감(mouthfeel)등의 기호도에 대한 관능검사를 2회 반복실시하였다. 관능검사는 5점 척도법(1: 아주 싫다, 2: 싫다, 3: 보통이다, 4: 좋다, 5: 아주 좋다)에 의해 평가하였으며, 그 결과를 하기 표2에 기재하였다.For each of the beverage compositions of the present invention prepared by the method described above, the sensory test was performed twice on 30 sensory test personnel for preferences such as color, taste, aroma, and mouthfeel. Sensory evaluation was evaluated by a 5-point scale (1: dislikes, 2: dislikes, 3: moderate, 4: good, 5: very good) and the results are shown in Table 2 below.
[표 2]TABLE 2
대용식 음료조성물의 관능검사 결과Sensory Test Results of Substitute Beverage Compositions
상기 표2에 기재된 결과로 부터, 본 발명의 조성물은 영양이 풍부하고 간편한 식사를 선호하는 현대인에게 영양 및 기호 측면에서 유리하게 이용될 수 있는 대용식 음료조성물임을 알 수 있다.From the results described in Table 2, it can be seen that the composition of the present invention is a substitute beverage composition that can be advantageously used in terms of nutrition and preference for modern people who prefer a rich and easy meal.
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| KR20020057857A (en) * | 2002-04-22 | 2002-07-12 | 김대도 | Eating dirning To replace with Drink |
| CN103719975A (en) * | 2013-12-19 | 2014-04-16 | 芜湖佳诚电子科技有限公司 | Seafood jelly fungi beverage and preparation method thereof |
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| KR19990054389A (en) * | 1997-12-26 | 1999-07-15 | 박원배 | Healthy drink composition containing shiitake mushroom and herbal extract |
| KR20040003915A (en) * | 2002-07-04 | 2004-01-13 | 춘천시 | Preparation of beverages with veverage raw material |
| KR101355631B1 (en) * | 2012-05-29 | 2014-01-29 | (주)백제씨푸드 | Component of corn flake type tea compounding chestnut |
| CN103750446A (en) * | 2013-12-19 | 2014-04-30 | 芜湖佳诚电子科技有限公司 | Beverage containing chocolate and fungus and preparation method thereof |
| CN108684880A (en) * | 2018-07-18 | 2018-10-23 | 陈聪 | A kind of health preserving tea and preparation method thereof with beauty face-whitening-nourishing function |
| KR102594958B1 (en) * | 2021-03-09 | 2023-10-31 | 전북대학교산학협력단 | Overcooked rice soup containing Perilla seeds and its manufacturing method |
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| KR20020057857A (en) * | 2002-04-22 | 2002-07-12 | 김대도 | Eating dirning To replace with Drink |
| CN103719975A (en) * | 2013-12-19 | 2014-04-16 | 芜湖佳诚电子科技有限公司 | Seafood jelly fungi beverage and preparation method thereof |
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