KR100484479B1 - 늙은호박 추출액의 제조방법 및 이를 이용한 음료 - Google Patents
늙은호박 추출액의 제조방법 및 이를 이용한 음료 Download PDFInfo
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- KR100484479B1 KR100484479B1 KR10-2002-0060322A KR20020060322A KR100484479B1 KR 100484479 B1 KR100484479 B1 KR 100484479B1 KR 20020060322 A KR20020060322 A KR 20020060322A KR 100484479 B1 KR100484479 B1 KR 100484479B1
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- Prior art keywords
- pumpkin
- extract
- pectinase
- weight
- beverage
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- A—HUMAN NECESSITIES
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Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
실험번호 | 효소농도(%) | 추출조건 | 수율(%) | 잔사량(g) | 가용고형분(%) |
Ⅰ-1 | 0 | 110℃, 4hrs | 77.7 | 19.10 | 5.36 |
Ⅰ-2 | 0 | 50℃, 2hrs → 110℃, 2hrs | 79.9 | 17.71 | 5.39 |
Ⅱ | 0.01 | 50℃, 2hrs → 110℃, 2hrs | 82.8 | 15.96 | 5.34 |
Ⅲ | 0.05 | 50℃, 2hrs → 110℃, 2hrs | 82.5 | 14.80 | 5.12 |
Ⅳ | 0.10 | 50℃, 2hrs → 110℃, 2hrs | 83.4 | 14.56 | 5.75 |
Ⅴ | 0.15 | 50℃, 2hrs → 110℃, 2hrs | 84.8 | 14.47 | 5.96 |
Ⅵ | 0.20 | 50℃, 2hrs → 110℃, 2hrs | 84.3 | 15.10 | 5.84 |
실험번호 | 효소농도(%) | 추출조건 | 환원당(%) | 브릭스 | pH |
Ⅰ-1 | 0 | 110℃, 4hrs | 3.65 | 5.5 | 5.34 |
Ⅰ-2 | 0 | 50℃, 2hrs → 110℃, 2hrs | 3.85 | 5.7 | 5.37 |
Ⅱ | 0.01 | 50℃, 2hrs → 110℃, 2hrs | 4.30 | 5.7 | 5.42 |
Ⅲ | 0.05 | 50℃, 2hrs → 110℃, 2hrs | 4.26 | 6.0 | 5.34 |
Ⅳ | 0.10 | 50℃, 2hrs → 110℃, 2hrs | 4.67 | 6.1 | 5.31 |
Ⅴ | 0.15 | 50℃, 2hrs → 110℃, 2hrs | 5.16 | 6.4 | 5.30 |
Ⅵ | 0.20 | 50℃, 2hrs → 110℃, 2hrs | 5.13 | 6.3 | 5.31 |
실험번호 | 효소농도(%) | 수율(%) | 잔사량(g) | 가용고형분(%) | 환원당(%) | 브릭스 | pH |
Ⅰ | 펙티나아제 0.15 | 69.6 | 19.03 | 5.33 | 3.99 | 5.3 | 5.25 |
Ⅱ | 셀룰라아제 0.15 | 80.4 | 14.38 | 5.66 | 3.52 | 5.8 | 5.26 |
Ⅲ | P+C 0.15+0.05 | 85.9 | 10.86 | 6.01 | 4.41 | 6.1 | 5.16 |
Ⅳ | P+C 0.15+0.10 | 80.5 | 10.78 | 7.43 | 5.36 | 7.0 | 4.96 |
Ⅴ | P+C 0.15+0.15 | 83.7 | 11.50 | 6.83 | 5.07 | 6.9 | 4.96 |
실험번호 | 효소농도(%) | 수율(%) | 잔사량(g) | 가용고형분(%) | pH |
Ⅰ | 0 | 78.53±1.41 | 23.04±0.94 | 6.5±0.50 | 5.83±0.14 |
Ⅱ | 펙티나아제 0.15 | 83.09±3.04 | 19.42±1.97 | 6.3±0.15 | 5.16±0.39 |
Ⅲ | P+C (0.15+0.05) | 86.94±1.84 | 14.75±3.40 | 6.4±0.10 | 5.30±0.44 |
Ⅳ | 셀룰라아제 0.15 | 84.60±1.80 | 18.01±0.75 | 6.5±0.35 | 5.69±0.14 |
실험번호 | 훈터의 색 | 브릭스 | 환원당(%) | 총당(%) | ||
L | a | b | ||||
Ⅰ | 67.61±6.53 | 1.86±0.12 | 7.85±2.52 | 6.30±0.10 | 2.14±0..41 | 3.45±0.30 |
Ⅱ | 60.65±0.66 | 1.27±0.23 | 3.70±0.55 | 6.47±0.06 | 2.61±0.20 | 4.42±0.70 |
Ⅲ | 57.38±4.82 | 1.77±0.91 | 4.55±1.79 | 6.73±0.06 | 2.81±0.32 | 4.60±0.52 |
Ⅳ | 61.06±3.18 | 1.89±0.52 | 5.42±1.00 | 6.6±0.01 | 2.55±0.24 | 3.65±0.23 |
실험번호 | 효소농도(%) | 총 카로틴(mg%) | 아질산 제거능(Nitrite-scavenging ability; %) | ||
1.2 | 3.0 | 4.2 | |||
Ⅰ | 0 | 3.92±0.26 | 79.50±0.71 | 32.42±3.45 | 4.82±0.13 |
Ⅱ | 펙티나아제 0.15 | 5.36±0.27 | 81.01±9.57 | 49.32±0.20 | 5.70±0.50 |
Ⅲ | P+C (0.15+0.05) | 4.29±0.19 | 78.61±1.24 | 28.31±0.09 | 5.70±0.30 |
Ⅳ | 셀룰라아제 0.15 | 3.13±0.17 | 76.21±0.93 | 22.53±1.85 | - |
실험번호1) 유리아미노산 | Ⅰ | Ⅱ | Ⅲ | Ⅳ |
포스포세린(Phosphoserine) | 0.10 | 0.10 | 0.12 | - |
타우린(Taurine) | - | - | - | - |
포스포에탄올아민(Phosphoethanolamine) | 0.23 | 0.16 | - | 0.19 |
우레아(Urea) | 0.54 | 0.44 | 0.56 | 0.43 |
아스파트산(Aspartic acid) | - | - | - | - |
하이드록시프로린(Hydroxyproline) | 150.46 | 117.67 | 160.50 | 137.50 |
트레오닌(Threonie) | 0.19 | 0.20 | 0.31 | 0.26 |
세린(Serine) | 0.46 | 0.28 | 0.52 | 0.49 |
아스파라진(Asparagine) | - | - | - | 19.26 |
글루탐산(Glutamic acid) | 3.87 | 3.26 | 4.21 | 3.83 |
사르코신(Sarcosine) | 0.09 | 0.07 | - | 0.03 |
알파-아미노아디프산(α-aminoapidic acid) | - | 0.15 | 0.16 | - |
프로린(Proline) | 0.11 | 0.12 | 0.16 | 0.17 |
글라이신(Glycine) | 0.24 | 0.22 | 0.17 | 0.28 |
알라닌(Alanine) | 0.93 | 1.02 | 0.40 | 0.95 |
시트룰린(Citulline) | - | 1.61 | 1.41 | - |
알파-아미노뷰티르산(α-aminobutyric acid) | 0.02 | 0.02 | 0.02 | 0.01 |
발린(Valine) | 0.62 | 0.66 | 0.86 | 0.75 |
시스틴(Cystine) | - | 0.04 | - | - |
메티오닌(Methionine) | 0.01 | 0.03 | 0.06 | 0.19 |
시스타씨오닌(Cystathionine) | 0.02 | 0.02 | 0.02 | 0.13 |
이소류신(Isoleucine) | 0.18 | 0.19 | 0.35 | 0.11 |
류신(Leucine) | 0.10 | 0.16 | 0.30 | 0.17 |
타이로신(Tyrosine) | 0.03 | 0.02 | 0.03 | 0.21 |
베타-알라닌(β-alanine) | 0.08 | 0.07 | 0.05 | 0.19 |
페닐알라닌(Phenylalanine) | 0.24 | 0.24 | 0.32 | 0.35 |
베타-아미노이소뷰티르산(β-aminoisobutyric acid) | - | - | 0.15 | - |
호모시스틴(Homocystine) | 0.06 | 0.05 | 0.08 | 0.25 |
감마-아미노뷰티르산(γ-aminobutyric acid) | 2.21 | 2.01 | 1.13 | 1.61 |
에탄올아민(Ethanolamine) | 1.13 | 0.11 | 0.74 | 0.20 |
알로하이드록시세린(Allohydroxylysine) | 0.03 | 0.02 | 1.12 | 0.10 |
오르니틴(Orinithine) | 0.13 | 0.10 | 1.13 | 0.29 |
라이신(Lysine) | 0.05 | 0.10 | 0.30 | 0.46 |
1-메틸히스티딘(1-methylhistidine) | 0.01 | - | 0.01 | 0.31 |
히스티딘(Histidine) | 0.41 | 0.35 | 0.48 | 2.84 |
3-메틸히스티딘(3-methylhistidine) | - | 0.01 | - | 0.01 |
안세린(Anserine) | 0.11 | 0.07 | - | - |
카르노신(Carnosine) | 0.02 | 0.04 | 0.07 | 0.05 |
아르기닌(Arginine) | 0.54 | 0.43 | 0.96 | 0.08 |
계 | 163.22 | 130.04 | 176.7 | 171.7 |
1) 실험번호에 따른 조건은 상기 표 4와 동일 |
레시피 조건 | 수준 | ||||
-2 | -1 | 0 | 1 | 2 | |
호박추출액 | 70 | 75 | 80 | 85 | 90 |
잔탄검 | 0.1 | 0.3 | 0.5 | 0.7 | 0.9 |
감식초 | 2 | 4 | 6 | 8 | 10 |
실험번호1) | 호바추출액 (%) | 잔탄검 (%) | 감식초 (%) |
1 | 75 | 0.3 | 4 |
2 | 75 | 0.3 | 8 |
3 | 75 | 0.7 | 4 |
4 | 75 | 0.7 | 8 |
5 | 85 | 0.7 | 8 |
6 | 85 | 0.7 | 4 |
7 | 85 | 0.3 | 8 |
8 | 85 | 0.3 | 4 |
9 | 80 | 0.5 | 6 |
10 | 80 | 0.5 | 6 |
11 | 70 | 0.5 | 6 |
12 | 90 | 0.5 | 6 |
13 | 80 | 0.1 | 6 |
14 | 80 | 0.9 | 6 |
15 | 80 | 0.5 | 2 |
16 | 80 | 0.5 | 10 |
1) 숫자는 중심합성계획에 따른 실험 조건을 구분하는 것. |
실험번호1) | 색상 | 향 | 맛 | 조직감 | 전반적 기호도 |
1 | 2.02) | 3.3 | 2.7 | 3.0 | 2.7 |
2 | 2.3 | 3.0 | 2.3 | 2.7 | 2.3 |
3 | 2.7 | 4.0 | 3.0 | 3.0 | 3.3 |
4 | 4.3 | 3.7 | 2.3 | 2.3 | 2.3 |
5 | 3.7 | 3.3 | 2.7 | 2.3 | 2.3 |
6 | 3.0 | 2.3 | 3.0 | 2.3 | 2.7 |
7 | 4.0 | 3.7 | 3.7 | 3.7 | 3.0 |
8 | 3.3 | 3.7 | 4.0 | 3.7 | 3.7 |
9 | 3.3 | 4.0 | 3.0 | 3.0 | 3.3 |
10 | 3.0 | 4.3 | 3.3 | 3.0 | 4.0 |
11 | 1.7 | 3.0 | 2.7 | 2.3 | 2.3 |
12 | 4.3 | 3.3 | 3.7 | 4.0 | 3.7 |
13 | 3.3 | 4.0 | 2.7 | 3.0 | 3.0 |
14 | 2.3 | 3.3 | 1.7 | 1.7 | 1.3 |
15 | 3.0 | 2.7 | 2.7 | 2.7 | 2.7 |
16 | 3.5 | 3.0 | 2.0 | 2.7 | 2.0 |
1) 중심합성계획에 의한 실험조건의 번호이다.2) 관능검사 점수. |
실험번호1) | pH | 브릭스 | 비스코미터 |
1 | 5.97 | 12.2 | 28.1 |
2 | 5.54 | 12.3 | 23.7 |
3 | 5.93 | 12.6 | 79.4 |
4 | 5.58 | 12.3 | 83.2 |
5 | 5.52 | 12.1 | 54.5 |
6 | 5.66 | 11.6 | 56.6 |
7 | 5.59 | 11.0 | 13.7 |
8 | 5.92 | 12.4 | 19.5 |
9 | 5.68 | 12.0 | 39.9 |
10 | 5.74 | 12.2 | 40.1 |
11 | 5.64 | 13.0 | 55.0 |
12 | 5.71 | 11.8 | 35.7 |
13 | 5.75 | 12.3 | 5.4 |
14 | 5.69 | 12.6 | 105.0 |
15 | 6.42 | 11.9 | 48.8 |
16 | 5.42 | 12.0 | 34.0 |
1) 중심합성계획에 의한 실험조건의 번호이다. |
응답(Response) | 다항방정식1) | R2 | 유의수준 |
색 | Y1= -33.718750+0.582500X1+32.781250X2 +0.356250X3-0.001500X1 2-0.412500X1X2 -2.187500X2 2-0.006250X1X3+0.406250X2X3+0.006250X3 2 | 0.7682 | 0.1733 |
향 | Y2= -68.562500+1.675000X1+32.687500X2 -0.750000X3-0.010000X1 2-0.4000000X1X2 -3.125000X2 2+0.020000X1X3+0.312500X2X3 -0.081250X3 2 | 0.9046 | 0.0180 |
맛 | Y3= -9.537500+0.090000X1+28.343750X2 +0.050000X3+0.000500X1 2-0.287500X1X2 -5.937500X2 2+0.006250X1X3-0.093750X2X3 -0.050000X3 2 | 0.9364 | 0.0058 |
조직감 | Y4 = 1.265625-0.110000X1+27.000000X2 -0.743750X3+0.001500X1 2-0.300000X1X2 -4.062500X2 2+0.012500X1X3-0.125000X2X3 -0.081750X3 2 | 0.9110 | 0.0149 |
전체적 만족도 | Y5= -55.665625+1.210000X1+31.531250X2 +0.600000X3-0.006500X1 2-0.287500X1X2 -9.375000X2 2+0.003750X1X3-0.093750X2X3 -0.081250X3 2 | 0.8765 | 0.0360 |
pH | Y6 = 5.269688+0.051000X1+2.590625X2 -0.611250X3-0.000350X1 2-0.041250X1X2 +0.062500X2 2+0.003875X1X3+0.084375X2X3 +0.013125X3 2 | 0.9264 | 0.0088 |
Brix | Y7 = 32.800000-0.480000X1-3.593750X2 +0.550000X3+0.0030000X1 2-0.012500X1X2 2.187500X2 2-0.008750X1X3+0.468750X2X3 -0.009375X3 2 | 0.7135 | 0.2765 |
비스코미터 | Y8= 267.065625-7.315000X1+332.906250X2 3.200000X3+0.053500X1 2-4.112500X1X2 95.000000X2 2-0.091250X1X3+3.718750X2X3 +0.087500X3 2 | 0.9906 | 0.0000 |
1) X1:늙은호박추출액(%), X2:잔탄검(%), X3:감식초(%) |
레시피 조건 | 최적조건의 범위 |
호박추출액 (%) | 82 ∼ 84 |
잔탄검 함량(%) | 0.42 ∼0.48 |
실험번호 | 조건 | 수율(%) | 잔류함량(g) | 브릭스 | |
호박(g) | 꿀(g) | ||||
Ⅰ | 200 | 400 | 56.5±1.66 | 118.4±12.16 | 56.6±1.00 |
Ⅱ | 200 | 480 | 55.7±1.41 | 123.4±5.23 | 59.7±0.90 |
Ⅲ | 200 | 560 | 61.2±1.07 | 116.8±0.14 | 60.1±1.80 |
Ⅳ | 200 | 640 | 59.4±1.95 | 146±11.02 | 63.5±0.92 |
실험번호1) | pH | 수분함량(%) | 훈터의 색도 | ||
L | a | b | |||
Ⅰ | 4.48±0.01 | 43.1±0.99 | 26.13±3.63 | 0.55±0.12 | 4.08±0.07 |
Ⅱ | 4.48±0.01 | 41.0±0.46 | 23.56±2.03 | 0.67±0.04 | 9.00±0.54 |
Ⅲ | 4.50±0.04 | 37.5±1.00 | 28.70±1.44 | 1.04±0.15 | 10.00±0.23 |
Ⅳ | 4.49±0.01 | 33.3±1.40 | 29.23±0.49 | 0.99±0.21 | 10.16±0.41 |
1) 실험번호는 상기 표 14와 동일 |
실험번호 | 조건 | 관능검사 | ||||
호박(g) | 꿀(g) | 향 | 맛 | 색 | 전반적 만족도* | |
Ⅰ | 200 | 400 | 3.00±0.93 | 2.67±0.62b | 3.27±0.70 | 2.73±0.59b |
Ⅱ | 200 | 480 | 3.33±0.82 | 3.07±0.80ab | 2.93±0.88 | 3.13±0.99b |
Ⅲ | 200 | 560 | 3.00±1.00 | 3.33±0.90a | 3.33±0.62 | 3.80±0.86a |
Ⅳ | 200 | 640 | 2.87±0.83 | 3.20±0.86ab | 2.93±0.70 | 3.07±0.80b |
호박쨈의 물질 | 레시피 조건 (%) |
호박꿀 부산물 | 94 |
설탕 | 5.5 |
펙틴 | 0.5 |
Claims (4)
- 늙은호박 80 중량부에 정제수 20 중량부를 첨가하고, 펙티나아제 0.15 중량부 및 셀룰라아제 0.05 중량부를 첨가하여 50℃에서 2시간 동안 교반하면서 효소처리한 다음, 80~85℃에서 4~5시간 동안 교반하면서 열수추출함으로써 제조된 늙은호박 추출액 82~84 중량%; 잔탄검 0.42~0.48 중량%; 및 부형제 15.52~17.58 중량%로 구성되는 것을 특징으로 하는 늙은호박 추출액 함유 음료.
- 삭제
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KR20240059845A (ko) | 2022-10-28 | 2024-05-08 | 주식회사 다니엘컴퍼니 | 늙은 호박을 이용한 곡물혼합 액상차 제조방법 |
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KR19990045950A (ko) * | 1999-02-26 | 1999-06-25 | 서정수 | 호박과토란을이용한음료제조방법 |
KR100317525B1 (ko) * | 1999-04-02 | 2001-12-22 | 배 재 현 | 단호박 퓨레의 제조방법 및 단호박 퓨레를 함유한 식품 |
KR20020008726A (ko) * | 2000-07-25 | 2002-01-31 | 유종근 | 원기를 보하는 한방 건강음료 원기생 및 그의 제조방법 |
KR20020017651A (ko) * | 2000-08-31 | 2002-03-07 | 김윤기 | 출산여성의 부종해소 및 조혈효과 증진을 위한 건강식품의제조방법 |
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KR101030693B1 (ko) | 2008-04-29 | 2011-04-28 | 주식회사 제주느낌 | 조릿대 잎 추출물의 제조방법 및 그 추출물을 이용한 음료 |
KR101017126B1 (ko) * | 2010-04-08 | 2011-03-02 | 충청대학 산학협력단 | 대추 양갱 제조 방법 및 이 방법에 의해 제조된 대추 양갱 |
KR20240059845A (ko) | 2022-10-28 | 2024-05-08 | 주식회사 다니엘컴퍼니 | 늙은 호박을 이용한 곡물혼합 액상차 제조방법 |
KR20240061747A (ko) | 2022-11-01 | 2024-05-08 | 주식회사 배가 | 기호도가 개선된 늙은 호박을 이용한 음료 및 그 제조방법 |
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