KR100514429B1 - Preservative agent for fried glutinous rice cake containing the extract of mugwort - Google Patents
Preservative agent for fried glutinous rice cake containing the extract of mugwort Download PDFInfo
- Publication number
- KR100514429B1 KR100514429B1 KR10-2002-0004198A KR20020004198A KR100514429B1 KR 100514429 B1 KR100514429 B1 KR 100514429B1 KR 20020004198 A KR20020004198 A KR 20020004198A KR 100514429 B1 KR100514429 B1 KR 100514429B1
- Authority
- KR
- South Korea
- Prior art keywords
- mugwort
- extract
- powder
- gangjeong
- wormwood
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- 235000003261 Artemisia vulgaris Nutrition 0.000 title claims abstract description 182
- 240000006891 Artemisia vulgaris Species 0.000 title claims abstract description 166
- 239000000284 extract Substances 0.000 title claims abstract description 71
- 239000003755 preservative agent Substances 0.000 title claims abstract description 10
- 235000007164 Oryza sativa Nutrition 0.000 title description 20
- 235000009566 rice Nutrition 0.000 title description 20
- 240000007594 Oryza sativa Species 0.000 title 1
- 239000000843 powder Substances 0.000 claims abstract description 57
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 49
- 235000009051 Ambrosia paniculata var. peruviana Nutrition 0.000 claims abstract description 22
- 235000003097 Artemisia absinthium Nutrition 0.000 claims abstract description 22
- 235000017731 Artemisia dracunculus ssp. dracunculus Nutrition 0.000 claims abstract description 22
- 239000001138 artemisia absinthium Substances 0.000 claims abstract description 22
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 claims abstract description 22
- 238000000034 method Methods 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 23
- 239000012153 distilled water Substances 0.000 claims description 8
- 230000002335 preservative effect Effects 0.000 claims description 7
- 239000006228 supernatant Substances 0.000 claims description 7
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- 238000011156 evaluation Methods 0.000 description 10
- 238000002360 preparation method Methods 0.000 description 10
- 239000000523 sample Substances 0.000 description 10
- 239000003921 oil Substances 0.000 description 9
- 239000002904 solvent Substances 0.000 description 8
- 235000014113 dietary fatty acids Nutrition 0.000 description 7
- 239000003925 fat Substances 0.000 description 7
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- 239000000194 fatty acid Substances 0.000 description 7
- 229930195729 fatty acid Natural products 0.000 description 7
- 150000004665 fatty acids Chemical class 0.000 description 7
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 6
- 239000001522 artemisia absinthium l. herb extract Substances 0.000 description 6
- 230000000704 physical effect Effects 0.000 description 6
- 229940119569 wormwood extract Drugs 0.000 description 6
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- KWYUFKZDYYNOTN-UHFFFAOYSA-M Potassium hydroxide Chemical compound [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 description 4
- 238000004458 analytical method Methods 0.000 description 4
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- 239000000203 mixture Substances 0.000 description 4
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- 239000000047 product Substances 0.000 description 4
- 235000019750 Crude protein Nutrition 0.000 description 3
- YXFVVABEGXRONW-UHFFFAOYSA-N Toluene Chemical compound CC1=CC=CC=C1 YXFVVABEGXRONW-UHFFFAOYSA-N 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 239000000469 ethanolic extract Substances 0.000 description 3
- 238000004817 gas chromatography Methods 0.000 description 3
- 235000019629 palatability Nutrition 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 230000008961 swelling Effects 0.000 description 3
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- HEDRZPFGACZZDS-UHFFFAOYSA-N Chloroform Chemical compound ClC(Cl)Cl HEDRZPFGACZZDS-UHFFFAOYSA-N 0.000 description 2
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 2
- 235000011613 Pinus brutia Nutrition 0.000 description 2
- 241000018646 Pinus brutia Species 0.000 description 2
- 241000382353 Pupa Species 0.000 description 2
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 235000013361 beverage Nutrition 0.000 description 2
- 239000012159 carrier gas Substances 0.000 description 2
- 238000012512 characterization method Methods 0.000 description 2
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- 238000011161 development Methods 0.000 description 2
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- 230000006872 improvement Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000011835 investigation Methods 0.000 description 2
- 238000004898 kneading Methods 0.000 description 2
- 229940046892 lead acetate Drugs 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 239000003208 petroleum Substances 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
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- 229920006395 saturated elastomer Polymers 0.000 description 2
- 239000012047 saturated solution Substances 0.000 description 2
- 235000011888 snacks Nutrition 0.000 description 2
- 238000010998 test method Methods 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000238366 Cephalopoda Species 0.000 description 1
- 244000223760 Cinnamomum zeylanicum Species 0.000 description 1
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- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- PMZURENOXWZQFD-UHFFFAOYSA-L Sodium Sulfate Chemical compound [Na+].[Na+].[O-]S([O-])(=O)=O PMZURENOXWZQFD-UHFFFAOYSA-L 0.000 description 1
- 239000002250 absorbent Substances 0.000 description 1
- 230000002745 absorbent Effects 0.000 description 1
- 229960000583 acetic acid Drugs 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000007215 black sesame Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000017803 cinnamon Nutrition 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
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- 239000013078 crystal Substances 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
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- PSLIMVZEAPALCD-UHFFFAOYSA-N ethanol;ethoxyethane Chemical compound CCO.CCOCC PSLIMVZEAPALCD-UHFFFAOYSA-N 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
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- 235000008216 herbs Nutrition 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
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- 235000021274 meat intake Nutrition 0.000 description 1
- 230000011987 methylation Effects 0.000 description 1
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- 229910052757 nitrogen Inorganic materials 0.000 description 1
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- 239000001301 oxygen Substances 0.000 description 1
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- 230000000149 penetrating effect Effects 0.000 description 1
- KJFMBFZCATUALV-UHFFFAOYSA-N phenolphthalein Chemical compound C1=CC(O)=CC=C1C1(C=2C=CC(O)=CC=2)C2=CC=CC=C2C(=O)O1 KJFMBFZCATUALV-UHFFFAOYSA-N 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 235000021395 porridge Nutrition 0.000 description 1
- YLLIGHVCTUPGEH-UHFFFAOYSA-M potassium;ethanol;hydroxide Chemical compound [OH-].[K+].CCO YLLIGHVCTUPGEH-UHFFFAOYSA-M 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000011002 quantification Methods 0.000 description 1
- 229940100486 rice starch Drugs 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910000029 sodium carbonate Inorganic materials 0.000 description 1
- 229910052938 sodium sulfate Inorganic materials 0.000 description 1
- 235000011152 sodium sulphate Nutrition 0.000 description 1
- GRONZTPUWOOUFQ-UHFFFAOYSA-M sodium;methanol;hydroxide Chemical compound [OH-].[Na+].OC GRONZTPUWOOUFQ-UHFFFAOYSA-M 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000007916 tablet composition Substances 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
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- 229930003231 vitamin Natural products 0.000 description 1
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Classifications
-
- 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
- A23V2200/02—Antioxidant
Landscapes
- Medicines Containing Plant Substances (AREA)
- Cosmetics (AREA)
Abstract
본 발명은 쑥 추출액 및 이를 함유하는 저장성 연장 쑥강정의 제조방법에 관한 것으로, 더욱 상세하게는 쑥분말을 알코올 추출하여 천연식용색소로 사용이 가능한 쑥 추출액을 제조하고 이를 쑥강정의 제조시 첨가함으로써 색감 및 미감이 향상되고 저장성이 향상된 쑥강정의 제조방법 및 강정용 보존제에 관한 것이다.The present invention relates to a mugwort extract and a method for preparing a shelf life extended mugwort tablet containing the same, and more particularly by alcohol extract of mugwort powder to prepare a mugwort extract that can be used as a natural food coloring and adding it in the production of mugwort tablet The present invention relates to a method for preparing wormwood gangjeong (및) and improved preservatives.
Description
본 발명은 쑥 추출액 및 이를 함유하는 저장성 연장 쑥강정의 제조방법에 관한 것으로, 더욱 상세하게는 쑥분말을 알코올 추출하여 천연식용색소로 사용이 가능한 쑥 추출액을 제조하고 이를 쑥강정의 제조시 첨가함으로써 색감 및 미감이 향상되고 저장성이 향상된 쑥강정을 제조하는 방법 및 강정용 보존제에 관한 것이다. The present invention relates to a mugwort extract and a method for preparing a shelf life extended mugwort tablet containing the same, and more particularly by alcohol extract of mugwort powder to prepare a mugwort extract that can be used as a natural food coloring and adding it in the production of mugwort tablet The present invention relates to a method for producing a mugwort jeongjeonggwa improved color and taste and improved storage properties and a preservative for jeongjeonggwa.
강정 또는 견병(繭餠)은 찹쌀가루를 술로 반죽하고 일구어서 여러 모양으로 썰어 그늘에 말렸다가 기름에 튀긴 후 꿀과 고물을 묻혀서 만든 전통적인 우리나라 고유의 찹쌀가공식품이다. 강정은 농경문화의 발달에 따른 곡물생산량의 증가와 신라·고려시대의 숭불사조로 인한 육류섭취기피를 배경으로 하여 크게 발전되어왔는데, 찹쌀가루를 반죽하여 빚은 강정을 기름에서 튀긴 후 조청이나 꿀을 바르고 콩가루, 승검초가루, 깨가루, 송화가루, 계피가루, 흑임자가루 또는 잣가루 등을 묻혀 만든 다양한 종류의 강정이 전통적으로 전해져 왔다. Gangjeong or Gyunbyeong (繭 餠) is a traditional Korean unique glutinous rice processed product made by kneading glutinous rice flour with liquor, slicing it into various shapes, drying it in the shade, and then frying it in oil and burying it with honey and squid. Gangjeong has been developed on the background of the increase in grain production according to the development of agricultural culture and the avoidance of meat intake due to the Silla and Goryeo Dynasty of Silla and Goryeo Dynasty. Various types of Gangjeong made by soaking soybean powder, Seunggeum vinegar powder, sesame powder, pine flower powder, cinnamon powder, black sesame powder or pine nut powder have been traditionally transmitted.
일반적인 강정의 제조방법은 다음과 같다. 찹쌀을 pH3.0∼3.3의 수침액에서 15∼20일간 수침한 후 수세하여 물기를 제거하고 40매쉬(mesh)로 제분한다. 상기의 찹쌀가루에 술, 설탕, 물을 배합하여 100℃에서 20분간 증자하고 반죽을 10분간 꽈리치기한 후 실온에서 1시간 예비건조시키고 3×1×0.5㎝ 크기로 성형하여 반데기를 만든다. 반데기를 40℃의 열풍건조기에서 수분이 13∼14%가 될 때까지 10∼12시간 건조하고 120℃에서 40초∼1분간 1차 튀김하고, 180℃에서 30∼40초동안 2차 튀김한 후 집청액을 바르고 세반을 부착하여 제조한다. A general method of manufacturing a steel tablet is as follows. The glutinous rice is immersed in a immersion solution of pH 3.0-3.3 for 15 to 20 days, washed with water to remove water and milled into 40 mesh. The glutinous rice flour is mixed with liquor, sugar, and water to increase the temperature at 100 ° C. for 20 minutes, and the dough is steamed for 10 minutes, preliminarily dried at room temperature for 1 hour, and molded into a size of 3 × 1 × 0.5 cm to make a puddle. Dry the bandage in a hot air dryer at 40 ° C for 10 to 12 hours until the moisture reaches 13 to 14%, then fry it for 1 second at 120 ° C for 40 seconds to 1 minute, and then fry the second time at 180 ° C for 30 to 40 seconds. It is prepared by applying septic solution and attaching seban.
이러한 강정류는 제례상, 잔칫상 등과 같은 전통적 의식에 필수적으로 사용되어 왔으나, 식생활의 서구화에 따른 양과자의 도입에 밀려 한동안 명맥유지가 어려웠다. 그러다가 우리 전통식에 따른 소비자들의 인식개선으로, 간식, 후식 또는 별식으로 그 수요가 점차 늘어나고 있으며, 쌀 생산량의 증가로 인한 쌀 소비 촉진의 일환으로 쌀을 주재료로 한 품질좋은 강정의 개발이 요구되어 왔다. These river rectifications have been used for traditional rituals such as rituals and feasts, but they have been difficult to maintain for some time due to the introduction of Western confectionery due to westernization of diet. Then, with the improvement of consumers' awareness of Korean traditional foods, the demand is increasing with snacks, desserts, or snacks, and as a part of promoting the consumption of rice due to the increase of rice production, the development of quality Gangjeong with rice as the main ingredient has been required. .
현재 시판되고 있는 강정류는 유지를 다량 함유하고 있어 장기간 보관이 불가능하고, 가격이 고가이며, 맛이 단순하다는 점 외에도 제조 방법이 복잡하고 맛이 조악하며 제품이 다양하지 못하다는 문제점이 있어왔다. 따라서, 우리 강정을 계승발전시키고 세계적인 식품으로 만들기 위해서는 유통기간을 연장하는 방법의 개발 및 현대인의 구미에 맞는 다양한 제품의 개발이 절실한 실정이다. Currently, commercially available steel rectifiers contain a large amount of fats and oils, which are impossible to store for long periods of time, are expensive, and simple in taste, and have complicated manufacturing methods, coarse taste, and various products. Therefore, in order to successively develop Gangjeong and make it a global food, it is urgent to develop a method for extending the shelf life and to develop various products suitable for the taste of modern people.
이에 따라, 다양한 강정들이 개발되었는데, 대개 전통적인 유과 반죽에 부재료 생것 또는 그 건조분말을 첨가시키는 방법으로 제조한 것들이다. 그러나, 이러한 방법으로 제조된 강정은 색상 및 기호성 증진 강정으로서는 맛이나 색상 등이 개선되어 뛰어나지만, 부재료 중의 섬유질 또는 회분과 같은 성분이 다량 함유되어 있기 때문에 강정의 부드러운 조직감을 저해하고 팽화율을 낮추는 단점이 있어 왔다. Accordingly, various steel tablets have been developed, usually prepared by adding raw materials or dry powder thereof to traditional yogurt dough. However, although the steel tablets manufactured by this method are excellent in color and palatability improvement, they have improved taste or color, but they contain a large amount of components such as fiber or ash in the subsidiary materials, which impairs the soft texture of the steel tablets and lowers the expansion rate. This has been.
한편, 한과의 저장기간을 연장하기 위해서 기름팽화 대신에 고온공기에 의한 팽화를 실시하거나 또는 포장시 산소흡수제를 함께 넣어 포장함으로써 유통기한을 4∼5배 연장시켜 이용하고 있으나, 최근에는 식품의 저장성을 연장하기 위한 천연 보존제에 대한 요구가 증가되고 있는 실정이다.On the other hand, in order to extend the shelf life of the confectionery, the expiration date has been extended by 4 to 5 times by inflation with high temperature air instead of oil expansion or by packaging with an oxygen absorbent during packaging. There is an increasing demand for natural preservatives to extend the market.
이에, 본 발명자들은 항산화 기능을 포함하여 유용한 효능이 있는 것으로 알려져 예로부터 식용 및 약용으로 널리 이용되어온 쑥을 강정의 천연 보존제로 사용하기 위하여 연구한 결과, 쑥분말을 알코올 용매로 추출하여 제조한 쑥 추출액이 쑥의 천연색을 잘 살릴 수 있으며, 이러한 쑥 추출액을 첨가하여 제조한 쑥강정이 색감 및 미감 등의 기호성이 뛰어날 뿐만 아니라, 지방의 산패를 억제함으로써 강정의 저장기간을 연장시키는 등 뛰어난 특성이 있음을 발견하고 본 발명을 완성하였다.Therefore, the present inventors have been studied to use the wormwood, which has been known to have a useful effect including antioxidant function, as a natural preservative of Gangjeong, which has been widely used for food and medicinal use since ancient times. Extracts can make the natural color of mugwort well. Mugwort jeongjeong prepared by adding mugwort extract is not only excellent in color and taste but also has excellent characteristics such as prolonging the storage period of Gangjeong by suppressing the rancidity of fat. The present invention was completed.
따라서, 본 발명의 목적은 쑥분말을 알코올 용매로 추출하여 제조한 쑥 추출액 및 이의 제조방법을 제공하는 데 있다. Accordingly, it is an object of the present invention to provide a mugwort extract prepared by extracting mugwort powder with an alcohol solvent and a preparation method thereof.
본 발명의 다른 목적은 상기 쑥 추출액을 함유함으로써 미감 및 색감 등의 기호성이 뛰어나고 저장성이 향상된 쑥강정 및 이의 제조방법을 제공하는 데 있다. Another object of the present invention is to provide a mugwort jeongjeonggwa and its manufacturing method excellent in palatability such as taste and color by containing the mugwort extract and improved storage.
본 발명은 쑥분말을 알코올 용매로 추출하여 쑥 추출액을 제조하고, 강정 제조시 상기 쑥 추출액을 찹쌀가루에 혼합 반죽하여 쑥강정을 제조함으로써 기호성 및 저장성이 향상된 쑥강정을 제조함을 특징으로 한다. The present invention is characterized by producing mugwort tablets by extracting mugwort powder with an alcohol solvent to prepare mugwort extract, and by preparing the mugwort tablet by mixing and kneading the mugwort extract with glutinous rice flour.
이하, 본 발명을 구체적으로 설명한다.Hereinafter, the present invention will be described in detail.
본 발명 쑥 추출액 제조과정은, Mugwort extract manufacturing process of the present invention ,
(1) 쑥을 세척하고 동결건조하는 단계;(1) washing and lyophilizing wormwood;
(2) 상기 동결건조한 쑥을 분말화하여 쑥분말을 제조하는 단계;(2) powdering the lyophilized mugwort to prepare mugwort powder;
(3) 상기 쑥분말에 알코올을 첨가하고 상온에서 2시간씩 3회 추출한 후 여과하여 상등액을 획득하는 단계;(3) adding alcohol to the mugwort powder, extracting three times at room temperature three times, and then filtering to obtain a supernatant;
(4) 상기 상등액을 60∼70℃에서 농축하는 단계; (4) concentrating the supernatant at 60 to 70 ° C;
(5) 상기 농축액에 증류수를 첨가하는 단계;(5) adding distilled water to the concentrate;
를 포함하여 구성됨을 특징으로 한다.Characterized in that configured to include.
본 발명 쑥 추출액을 첨가한 쑥강정 제조과정은, The production process of mugwort jeongjeonggwa added wormwood extract of the present invention ,
(1) 찹쌀을 수침한 후 물기를 제거하고 제분하는 단계;(1) after immersing the glutinous rice to remove water and milling;
(2) 상기 삭힌 찹쌀가루 70∼80중량%에 술 4∼8중량%, 설탕 2∼6중량%, 쑥 추출액 10∼20중량%를 혼합하여 반죽을 준비하는 단계;(2) preparing a dough by mixing 70 to 80% by weight of the chopped glutinous rice flour, 4 to 8% by weight, 2 to 6% by weight sugar, and 10 to 20% by weight of mugwort extract;
(3) 상기 반죽을 실온에서 예비건조하고 반데기를 성형하는 단계;(3) predrying the dough at room temperature and shaping the mold;
(4) 상기 반데기를 열풍건조기에서 건조하고 100∼140℃, 30초∼2분간 1차 튀김하고 160∼200℃, 20∼1분간 2차 튀김하는 단계;(4) drying the bandage in a hot air dryer and frying first at 100 to 140 ° C. for 30 seconds to 2 minutes and then frying second to 160 to 200 ° C. for 20 to 1 minutes;
(5) 상기 튀김에 집청액을 바르고 세반을 부착하는 단계;(5) applying the anti-rust solution to the fry and attaching the seban;
를 포함하여 구성됨을 특징으로 한다. Characterized in that configured to include.
쑥(mugwort)은 우리나라 전역 어디에서나 잘 자라며, 나물, 국 또는 죽 등으로 식용되어왔을 뿐만 아니라, 쌀가루와 섞어 쑥떡 또는 쑥범벅의 형태로도 섭취되어 왔다. 쑥에는 단백질, 지방, 탄수화물 뿐만 아니라 칼슘, 인, 비타민 등이 풍부하여 영양학적으로도 매우 뛰어난 식품자원이다.Mugwort grows well anywhere in Korea, and has been eaten as herbs, soups, or porridges, and has been ingested in the form of mugwort rice cakes or mugwort buckwheat mixed with rice flour. Mugwort is rich in protein, fat and carbohydrates, as well as calcium, phosphorus and vitamins.
본 발명에서 쑥분말의 추출용매로 사용하는 알코올로는 식용 가능한 알코올이면 제한없이 모두 이용가능하나, 에탄올이 바람직하다. Alcohol used as an extractant of the mugwort powder in the present invention can be used without limitation as long as it is an edible alcohol, ethanol is preferred.
본 발명에서 쑥분말의 추출용매로 사용하는 에탄올의 농도는 50∼100%가 바람직하다.In the present invention, the concentration of ethanol used as the extract solvent of mugwort powder is preferably 50 to 100%.
본 발명에서 쑥분말에 대한 에탄올의 첨가량(v)은 쑥분말 질량(1w)에 대하여 100이 바람직하다. In the present invention, the amount of ethanol added to the mugwort powder (v) is preferably 100 to the mugwort powder mass (1w).
본 발명에서 쑥 추출액의 첨가량으로는 강정 조성물 총 중량에 대하여 5∼30중량%, 바람직하게는 10∼20중량%가 좋다.In the present invention, the addition amount of the mugwort extract is preferably 5 to 30% by weight, preferably 10 to 20% by weight, based on the total weight of the steel tablet composition.
본 발명에서 제공하는 쑥강정의 집청액과 세반으로는 일반적으로 널리 사용되는 것들을 이용할 수 있다.As the anti-corrosion solution and seban of the mugwort jeongjeong provided by the present invention can be used those generally used widely.
본 발명에서 제공하는 쑥 추출액은 천연색소로서의 색감이 뛰어나므로, 강정을 비롯한 음료, 제빵류, 제과류 및 각종 식음료의 천연색소로 이용이 가능하나 이에 제한되는 것은 아니다.Mugwort extract provided by the present invention is excellent in color as a natural pigment, can be used as a natural pigment of beverages, bakery, confectionery and various food and beverages including Gangjeong, but is not limited thereto.
본 발명은 쑥분말을 일정농도의 알코올 용매로 추출하여 제조한 쑥 추출액을 강정 제조시 첨가하여 쑥강정을 제조하는 것으로써 첫째, 상기 쑥 추출액에는 섬유질이 함유되어 있지 않기 때문에 섬유질 소화능력이 약한 사람들에게 유용할 뿐만 아니라 강정의 물성변화가 적고 미감이 우수하며 둘째, 쑥의 천연색소를 가장 잘 살릴 수 있어 색감이 우수하며, 셋째, 쑥 추출액이 강정의 유지 흡수율을 낮추어 건강에도 매우 유용하며 저장성 또한 향상되는 장점이 있다. 또한 본 발명은 강정용 보존제에 관한 것으로, 본 발명에 의한 강정용 보존제는 강정용 산화방지제 또는 전분 노화억제제를 말한다.The present invention is to produce a mugwort tablet by adding the mugwort extract prepared by extracting the mugwort powder with a certain concentration of alcohol solvent in the preparation of Gangjeong. First, the mugwort extract has weak fiber digestibility because it does not contain fiber. It is not only useful for the physical properties of Gangjeong, but also has a good aesthetic taste. Second, it is excellent in color because it can make the best use of natural pigments of mugwort. Third, mugwort extract is very useful for health by lowering the oil absorption rate of Gangjeong. There is an advantage to be improved. In addition, the present invention relates to a steel tablet preservative, the steel tablet preservative according to the present invention refers to an antioxidant or starch aging inhibitor for steel tablets.
이하, 본 발명을 제조예 및 시험예를 들어 상세히 설명하고자 하지만, 본 발명의 권리범위가 이들에 한정되는 것은 아니다Hereinafter, the present invention will be described in detail with reference to production examples and test examples, but the scope of the present invention is not limited thereto.
제조예 1: 쑥 추출액의 제조Preparation Example 1: Preparation of Mugwort Extract
쑥(서울 가락동 농수산물 시장에서 구입) 5kg을 씻어서 물기를 제거하고 냉동건조기에서 건조한 다음 믹서로 갈아 분말을 제조하였다. 상기 쑥분말에 50∼100%의 에탄올 용매 100(w/v)(Sigma사)을 넣어 상온에서 2시간씩 3회 추출한 후 상등액만을 여과하여 모으고 증발농축기로 60∼70℃에서 농축시키면서 에탄올을 제거하였다. 상기 농축액에 4.5㎖ 증류수를 첨가하여 식품의 첨가추출액으로 사용할 수 있는 본 발명 쑥 추출액을 제조하였다. 5 kg of mugwort (purchased at the Seoul Garak-dong Agricultural and Marine Products Market) was washed and dried, dried in a freeze dryer, and then ground in a mixer to prepare a powder. 50 to 100% ethanol solvent 100 (w / v) (Sigma) was added to the mugwort powder, extracted three times at room temperature for 2 hours, and only the supernatant was collected by filtration and concentrated at 60 to 70 ° C. with an evaporator to remove ethanol. It was. By adding 4.5ml distilled water to the concentrate was prepared the present invention mugwort extract which can be used as an additive extract of food.
비교예 1∼7: 쑥의 전처리 방법에 따른 쑥 추출액의 제조Comparative Examples 1 to 7: Preparation of mugwort extract according to the pretreatment method of mugwort
쑥의 전처리 방법별로 생쑥분말 1에 대하여 증류수를 10배 첨가하여 상온에서 추출한 증류수 쑥 추출액(비교예 1), 생쑥분말 1에 대하여 50% 에탄올을 10배 첨가하여 상온에서 2시간씩 3회 추출하여 60∼70℃에서 농축한 50% 에탄올 쑥 추출액(비교예 2), 생쑥분말 1에 대하여 100% 에탄올을 10배 첨가하여 상온에서 2시간씩 3회 추출하여 농축한 100% 에탄올 쑥 추출액(비교예 3)을 제조하였다. Distilled water mugwort extract solution was extracted at room temperature by adding 10 times distilled water 10 times for fresh mugwort powder 1 (comparative example 1) and 10 times 50% ethanol was added to raw mugwort powder 1 and extracted 3 times at room temperature 50% ethanol mugwort extract concentrated at 60-70 ° C (Comparative Example 2), 100% ethanol added to raw mugwort powder 10 times, 100% ethanol mugwort extract concentrated by extracting 3 times at room temperature three times (Comparative Example) 3) was prepared.
또한, 데친 쑥 분말 1에 대하여 증류수를 10배 첨가하여 상온에서 추출한 증류수 쑥 추출액(비교예 4), 데친 쑥 분말 1에 대하여 50% 에탄올을 10배 첨가하여 상온에서 2시간씩 3회 추출한 액을 60∼70℃에서 농축한 50% 에탄올 쑥 추출액(비교예 5), 데친 쑥 분말 1에 대하여 100% 에탄올을 10배 첨가하여 상온엣 2시간씩 3회 추출하여 60∼70℃에서 농축한 100% 에탄올 쑥 추출액(비교예 6)을 제조하였다. 생쑥즙(생쑥을 착즙기를 이용하여 즙을 냄)을 비교예 7로 제조하여 준비하였다. In addition, distilled water mugwort extract solution (Comparative Example 4) extracted by distilled water 10 times with respect to poached mugwort powder 1 (Comparative Example 4), 50% ethanol was added 10 times with poached mugwort powder 1 and extracted three times at room temperature. 50% ethanol mugwort extract concentrated at 60-70 ° C (Comparative Example 5), 100% ethanol was added 10 times to poached mugwort powder 1 and extracted three times at room temperature for 2 hours and then concentrated at 60-70 ° C. Ethanol mugwort extract (Comparative Example 6) was prepared. Fresh mugwort juice (the juice was made using a juicer) was prepared in Comparative Example 7.
제조예 2: 쑥 추출액을 함유한 쑥강정의 제조Preparation Example 2: Preparation of mugwort tablets containing mugwort extract
찹쌀가루 100g에 술(청주) 8.2g, 설탕 6g 배합물에 100% 에탄올 생쑥 추출액을 28g 첨가하고 나머지 양의 물을 첨가한 후 찹쌀 반죽을 하였다. 상기 반죽을 100℃에서 20분간 증자하고 10분간 반죽을 꽈리치기하여 실온에서 1시간 예비건조시킨 후 3×1×0.5㎝ 크기로 성형하였다. 반데기는 40℃ 열풍건조기에서 수분이 13∼14%가 될 때까지 10∼12시간 건조하고 120℃에서 40초∼1분간 1차 튀김하고, 180℃에서 30∼40초동안 2차 튀김한 후 집청액을 바르고 세반을 부착하여 쑥강정을 제조하였다. To 100g of glutinous rice flour, 8.2g of liquor (cheongju) and 6g of sugar, 28g of 100% ethanol extract of mugwort was added and the remaining amount of water was added to make glutinous rice dough. The dough was cooked for 20 minutes at 100 ° C., and the dough was crushed for 10 minutes, preliminarily dried at room temperature for 1 hour, and then molded into a size of 3 × 1 × 0.5 cm. Bandages are dried for 10 to 12 hours in a 40 ℃ hot-air dryer until 13-14% of moisture, fried first at 120 ℃ for 40 seconds to 1 minute, and then fried twice at 180 ℃ for 30 to 40 seconds. Mugwort jeongjeonggwa was prepared by applying the supernatant and attached to Sevan.
비교예 8, 9, 10: 생쑥즙, 데친쑥분말 및 생쑥분말을 첨가한 쑥강정의 제조Comparative Examples 8, 9 and 10: Preparation of mugwort tablets with added mugwort juice, poached mugwort powder, and mugwort mugwort powder
찹쌀가루 100g, 술(청주) 8.2g, 설탕 6g, 물 8.2g의 일반 강정 배합물에 생쑥즙 5g, 데친쑥분말 3g 및 생쑥분말 1g을 각각 1∼7%씩 첨가하는데, 생쑥즙(비교예 7에서 준비) 첨가시에는 그 첨가량만큼 물을 제외시켜 반죽하고(비교예 8), 데친쑥분말(비교예 9) 및 생쑥분말 첨가시는(비교예 10) 기본배합량에서 쑥분말 첨가량만큼 찹쌀가루를 제외시켜 반죽을 하였다. 상기와 같은 원료를 배합하여 100℃에서 20분간 증자하고 10분간 반죽을 꽈리치기하여 실온에서 1시간 예비건조시킨 후 3×1×0.5㎝ 크기로 성형하였다. 반데기는 40℃ 열풍건조기에서 수분이 13∼14%가 될 때까지 10∼12시간 건조하고 120℃에서 40초∼1분간 1차 튀김하고, 180℃에서 30∼40초동안 2차 튀김한 후 집청액을 바르고 세반을 부착하여 쑥강정을 제조하였다. 100 g of glutinous rice flour, 8.2 g of sake (cheongju), 6 g of sugar, and 8.2 g of water add 5 g of fresh mugwort juice, 3 g of boiled mugwort powder, and 1 g of fresh mugwort powder, respectively. Prepared)) knead by excluding water as much as the added amount (Comparative Example 8), and adding glutinous rice flour as the amount of mugwort powder in the basic formulation when adding poached mugwort powder (Comparative Example 9) and raw mugwort powder The dough was removed. After mixing the raw materials as described above for 20 minutes at 100 ℃ and steamed for 10 minutes the dough was preliminarily dried at room temperature for 1 hour and then molded into a size 3 × 1 × 0.5 cm. Bandages are dried for 10 to 12 hours in a 40 ℃ hot-air dryer until 13-14% of moisture, fried first at 120 ℃ for 40 seconds to 1 minute, and then fried twice at 180 ℃ for 30 to 40 seconds. Mugwort jeongjeonggwa was prepared by applying the supernatant and attached to Sevan.
이상의 제조예와 비교예에서 제조한 쑥 추출액 및 쑥강정의 이화학적 특성을 조사하였다. 또한, 쑥 추출액 첨가량에 따른 이화학적 특성을 조사하였으며 관능적 특성을 평가하였다. The physicochemical properties of mugwort extract and mugwort jeongjeonggwa prepared in the above Preparation Example and Comparative Example were investigated. In addition, the physicochemical characteristics of wormwood extracts were investigated and the sensory characteristics were evaluated.
시험방법은 다음과 같다. The test method is as follows.
(1) 색도는 색 분광광도계(Color spectrophotometer, macbeth Color-eye 3100, USA)로 측정하여 Hunter 방식인 L, a, b값으로 표시하였다. L은 lightness(100=white, 0=black), a는 redness(-=green, +=redness), b는 yellowness(-=blue, +=yellow)를 나타내며, 생쑥분말을 표준으로 하여 색차를 계산한다.(1) Chromaticity was measured with a color spectrophotometer (mac spectrophotometer, macbeth Color-eye 3100, USA) and displayed as L, a, b values of the Hunter method. L denotes lightness (100 = white, 0 = black), a denotes redness (-= green, + = redness), b denotes yellowness (-= blue, + = yellow), and color difference is calculated based on fresh mugwort powder. do.
(2) 강정의 팽화정도는 반데기가 강정으로 팽화되는 부피비율을 측정한 값으로, 강정의 질감과 연관성이 높다. 팽화도는 각 처리 강정마다 10개의 시료를 취하여 종자치환볍으로 기름에 튀기기 전에 건조시킨 강정반데기의 부피를 측정하고, 튀겨서 팽화시킨 후에 강정의 부피를 측정하여 부피 증가 비율을 계산하였다.(2) The swelling degree of the steel well is a measure of the volume ratio of the bandage to the steel well, and is highly related to the texture of the steel well. For the degree of expansion, 10 samples were taken for each treatment well, and the volume of the steel well was dried before being fried in oil by seed substitution.
(3) 기계적으로 강정의 질감을 측정하기 위하여 Texture analyser(TA-XT2, England)의 Xtrad program을 이용하여 강정의 중심부를 2.5mm diameter probe로 관통시킬 때 최고경도를 나타내는 값을 강도로 표기하였고 그래프에 나타난 피크수를 계수하였다.(3) In order to measure the texture of the steel well mechanically, the maximum hardness is indicated by the intensity when penetrating the center of the steel well with a 2.5mm diameter probe using the Xtrad program of Texture Analyzer (TA-XT2, England). The number of peaks shown in was counted.
(4) 강정의 성분분석시 일반성분으로 수분, 회분, 조단백, 조지방을 AOAC법으로 분석하였고 환원당은 희석 시료에 초산납(Lead acetate) 포화용액을 가하여 단백질, 유기산 등을 침전 및 여과시켜 제거하고 탄산나트륨(Na2CO3)을 가하여 초산납을 제거한 후 여액을 Somogyi변법으로 측정하였다.(4) When analyzing the components of Gangjeong, moisture, ash, crude protein, and crude fat were analyzed by AOAC method.Reducing sugar was added to saturated dilute sample with lead acetate saturated solution to precipitate and remove proteins, organic acids, etc. (Na 2 CO 3 ) was added to remove lead acetate, and the filtrate was measured by Somogyi method.
(5) 유지 흡수율은 강정의 저장 중 산패도와 관련된 분석항목으로 처리 강정마다 10개의 시료를 취하여 기름에 튀기기 전에 건조시킨 반데기의 무게를 측정하고, 튀겨서 팽화시킨 후에 강정의 무게를 측정하여 무게 증가 비율을 계산하였다. (5) Oil absorption rate is an analysis item related to severity during storage of steel tablets.Take 10 samples for each treatment well and measure the weight of dried pupa before frying in oil, and increase the weight by measuring the weight of steel well after frying and swelling. The ratio was calculated.
(6) 강정의 저장성에 관한 시험인 산가는 유지 시료 1g 중에 함유된 유리지방산을 중화하는데 필요로 되는 수산화칼륨(KOH)의 질량으로 표시한다. 즉, 강정을 에테르 추출하여 강정속의 지방을 추출한 후 시료 0.5∼1.0g을 취하여 에테르-에탄올 혼합용액 20mL를 가하여 녹이고, 여기에 1% 페놀프탈레인 용액 2∼3방울을 가하고 0.1N KOH-에탄올 용액으로 적정하였다. (6) The acid value, which is a test for storage stability of steel tablets, is expressed as the mass of potassium hydroxide (KOH) required to neutralize the free fatty acids contained in 1 g of the oil or fat sample. In other words, extract the fat from the steel, extract the fat of the steel, and then dissolve 0.5-1.0 g of sample, add 20 mL of ether-ethanol mixed solution, dissolve it, add 2-3 drops of 1% phenolphthalein solution, and titrate with 0.1 N KOH-ethanol solution. It was.
(7) 과산화물가는 강정 시료 0.2g을 취한 후 클롤포름 10mL을 가하여 녹이고 여기에 빙초산 15mL를 가하고 혼합하고 다시 KI 포화용액 1mL을 가한다음 마개를 하고 1분간 세게 흔든 후 5분간 암소에 방치한다. 여기에 물 75mL을 가하고 마개를 한 후 세게 흔들어 전분용액을 지시약으로 0.01N 탄산나트륨 용액으로 적정한다. 용액의 청남색이 완전히 무색으로 될 때를 적정 종말점으로 하고, 동시에 시료를 가하지 않고 같은 방법으로 공시험을 하여 과산화물가를 계산하였다.(7) To remove peroxide value, take 0.2 g of a sample of steel tablet, add 10 mL of chloroform, dissolve it, add 15 mL of glacial acetic acid, mix, add 1 mL of saturated KI saturated solution, stop it, shake it vigorously for 1 minute, and leave it in the cow for 5 minutes. Add 75 mL of water, stopper, and shake gently to titrate the starch solution with 0.01 N sodium carbonate solution as an indicator. The peroxide value was calculated by performing a blank test in the same manner without adding a sample at the time when the cyan color of the solution became completely colorless.
(8)지방산 분석은 내부표준물질(pemtadecanoic acid)법으로 에테르로 추출한 유지 150mg에 내부표준물질 PDA 1mg과 0.5mL 톨루엔을 첨가하고 2.0mL의 0.5N 메탄올-수산화나트륨 용액을 넣고 끓는 물에 3분간 반응시켜 메틸레이션(methylation)을 완료하고 증류수 15mL와 페트롤리움 에테르 10mL을 섞어서 10분간 실온에 방치한 다음 페트롤리움 에테르 층을 황산나트륨으로 건조하여 GC 시료로 사용하였다. 분리 및 정량시에는 Hewlett Packard 5890 시리즈Ⅱ 기종의 가스 크로마토그래피(GC)를 사용하였으며 컬럼은 HP-20M(0.2mm, 25m, 0.1㎛: Hewlett Packard 제품)을 사용하였고 탐지기 (detector)로는 flame ionization detector(FID), 운반 가스(carrier gas)는 질소를 사용하였다. 컬럼의 온도는 200℃, 탐지기의 온도는 210℃로 하여 분석하였다. (8) For fatty acid analysis, 1 mg of internal standard PDA and 0.5 mL toluene were added to 150 mg of oil extracted with ether by the method of pemtadecanoic acid, and 2.0 mL of 0.5N methanol-sodium hydroxide solution was added to boiling water for 3 minutes. After completion of the reaction, methylation was completed, 15 mL of distilled water and 10 mL of petroleum ether were mixed and left at room temperature for 10 minutes. The petroleum ether layer was dried over sodium sulfate and used as a GC sample. For separation and quantification, gas chromatography (GC) of Hewlett Packard 5890 Series II was used.The column was HP-20M (0.2mm, 25m, 0.1㎛: Hewlett Packard) and flame ionization detector as detector. (FID) and carrier gas (carrier gas) used nitrogen. The column temperature was 200 ° C and the detector temperature was 210 ° C.
(9) 관능검사에 참여한 요원은 10명으로 구성하였으며, 패널요원들에게는 검사방법, 시료를 다루는 방법 및 평가할 특성에 대하여 충분히 이해시켰다. 관능검사는 기호도를 평가하도록 하였으며 고명을 묻히기 전의 강정속과 고명을 묻힌 후의 강정에 대하여 외관, 색상, 냄새, 질감, 맛, 총평 등의 관능적 특성을 9점 채점법으로 평가하였다.(9) The personnel who participated in the sensory test consisted of 10 persons, and the panelists fully understood the test method, the handling of the sample, and the characteristics to be evaluated. Sensory evaluation was conducted to evaluate palatability, and the sensory characteristics such as appearance, color, smell, texture, taste, and total rating were evaluated by 9-point grading method for Gangjeong velocity before and garnish.
<시험예 1: 쑥의 전처리 방법에 따른 색도의 비교><Test Example 1: Comparison of chromaticity according to the pretreatment method of mugwort>
쑥의 전처리 방법별로 상기 비교예 1∼7에서 제조한 생쑥분말, 데친쑥분말, 생쑥즙 및 알코올 쑥 추출액 등의 색도를 측정하였다. 그 결과를 표 1에 나타내었다. For each pretreatment method of mugwort, the color of raw mugwort powder, poached mugwort powder, raw mugwort juice and alcohol mugwort extract prepared in Comparative Examples 1 to 7 was measured. The results are shown in Table 1.
생쑥 분말을 표준으로 하여 색차를 살펴 본 결과, 데친쑥 분말, 에탄올 100% 생쑥 추출액의 색도차가 가장 작었다. 또한 세 시료 모두 a값에서 (-)값을 나타냄으로써 초록색이 강하여 천연색소 이용조건으로 적합하였다. As a result of examining the color difference using the fresh mugwort powder as a standard, the difference in chromaticity between the poached mugwort powder and 100% ethanol extract of ethanol was the smallest. In addition, all three samples showed a negative value in the a value, so that the green color was strong, which was suitable as a natural pigment use condition.
<시험예 2: 강정의 품질 특성 비교>Test Example 2: Comparison of Quality Characteristics of Steel Tablets
상기 시험예 1에서 밝혀진 바와 같이 생쑥분말과 가장 색차가 적은 생쑥즙, 데친쑥분말 및 생쑥분말을 일반적인 강정의 배합비에 첨가하여 제조한 비교예 8, 9 및 10과 본 발명 쑥 추출액 첨가 강정의 품질특성을 조사하여 표 2, 3, 4, 5에 나타내었다.Quality of the Comparative Example 8, 9 and 10 prepared by adding the mugwort powder, the mugwort mugwort powder, and the mugwort mugwort powder and the mugwort mugwort powder to the blending ratio of the general Gangjeong as shown in Test Example 1 and the present invention The properties were examined and shown in Tables 2, 3, 4 and 5.
쑥 첨가량은 찹쌀가루 중량대비 중량%로 나타내었으며 배합비 중 물은 제외하였다. Mugwort added amount was expressed as weight percent by weight of glutinous rice flour, water was excluded from the blending ratio.
△E=√(L-L')2+(a-a')2+(b-b')2 ΔE = √ (L-L ') 2 + (a-a') 2 + (b-b ') 2
관능검사는 9점 척도법으로, 9점은 매우 좋음, 5점은 보통, 1점은 매우 나쁨을 나타낸다. The sensory test was a 9-point scale, with 9 being very good, 5 being normal, and 1 being very bad.
강정속은 강정에 고명을 묻히기 전이고 강정은 고명을 묻힌 후이다. Kangjeongsok is before embezzling Gangjeong and after it is buried.
쑥의 전처리 방법 및 첨가량별로 강정을 제조하여 품질특성을 비교한 결과, 각 처리방법별로는 생쑥분말 1∼5%, 생쑥즙 3∼5%, 생쑥 에탄올 추출액 10∼20%가 강정속의 관능적 특성이 우수하였다. 그러나, 분말의 경우 첨가량이 증가할수록 경도가 높아지고 팽화비율이 낮았으며, 조금만 첨가하여도 생쑥즙 또는 쑥 추출액을 첨가한 강정에 비하여 경도가 높은 것으로 나타나, 분말첨가의 단점이 나타남을 알 수 있다. 즉, 분말 첨가시는 조섬유, 회분, 조단백 성분이 많은 쑥분말이 찹쌀 전분과 결합하여 강정속의 균일한 기공구조의 형성을 막아 팽화율을 낮추고 질감을 딱딱하게 만드는 것으로 생각되었다. As a result of comparing the quality characteristics of wormwood prepared by the pretreatment method and the amount of wormwood, each sensory method showed 1-5% of fresh mugwort powder, 3-5% of fresh mugwort juice, and 10-20% of fresh mugwort ethanol extract. It was. However, in the case of powder, the hardness increased and the expansion ratio was low as the addition amount increased, and even if only a little addition, the hardness was higher than that of the freshly added mugwort juice or mugwort extract, indicating the disadvantage of powder addition. That is, when powder was added, it was thought that mugwort powder, which is rich in crude fiber, ash and crude protein, was combined with glutinous rice starch to prevent the formation of uniform pore structure in steel crystals, thereby reducing the swelling rate and making the texture hard.
상기의 표에 의거하여, 쑥의 적정 첨가조건으로 강정속의 색이 진한 것(색차가 높음) 중 관능적 특성(색상, 쑥냄새, 질감 등)이 우수한 조건을 쑥 추출액의 적정 첨가 조건으로 선정하였다.Based on the above table, the conditions of excellent sensory characteristics (color, wormwood, texture, etc.) were selected as the proper addition condition of mugwort extract among the dark color (high color difference) as the proper addition condition of mugwort.
<시험예 3: 생쑥즙, 쑥 추출액 첨가 강정의 특성조사><Test Example 3: Characterization of fresh wormwood juice, mugwort extract added Gangjeong>
찹쌀가루 중량대비로 생쑥즙 5중량%, 100% 에탄올 쑥추출액 20중량%를 첨가하여 강정을 제조하고, 이들 조건을 비교하기 위한 관능검사를 실시하고 품질특성을 조사하였다.Gangjung was prepared by adding 5% by weight of fresh mugwort juice and 20% by weight of 100% ethanol mugwort extract to the weight of glutinous rice flour. A sensory test was performed to compare these conditions and the quality characteristics were investigated.
관능검사는 9점 척도법으로, 9점은 매우 좋음, 5점은 보통, 1점은 매우 나쁨을 나타낸다.The sensory test was a 9-point scale, with 9 being very good, 5 being normal, and 1 being very bad.
관능검사 결과를 하기 표 6에 나타내었다.Sensory test results are shown in Table 6 below.
품질특성 조사 결과를 하기 표 7에 나타내었다. 이 때, 생쑥즙은 찹쌀가루 중량대비로 5중량%, 에탄올 쑥 추출액은 20중량% 첨가하였다. 무첨가군은 일반강정으로, 표준 레시피에 의해, 표준성분으로 제조된 강정을 의미한다. The quality characteristics investigation results are shown in Table 7 below. At this time, the fresh mugwort juice was added 5% by weight based on the weight of glutinous rice flour, 20% by weight of ethanol mugwort extract. Additive-free group refers to a general steel tablet, prepared by the standard recipe, made of a standard component.
상기 표 7과 같이, 각각의 성분은 일반적인 강정과 크게 차이를 보이지 않았고, 반데기, 강정속 및 강정의 성분은 각각의 제조과정에 의한 원료차이 때문으로 큰 성분차이는 보이지 않았다. 따라서, 쑥 추출액을 첨가하여 제조한 강정 역시 일반 강정과 크게 다르지 않은 영양성분을 함유하고 있음을 알 수 있다. As shown in Table 7, each component did not show a significant difference from the general steel tablets, and the components of the bandage, steel constant velocity, and steel tablets did not show a large component difference due to the raw material difference by the respective manufacturing process. Therefore, it can be seen that the Gangjeong prepared by adding the mugwort extract also contains a nutritional component that is not significantly different from ordinary Gangjeong.
<시험예 4: 일반강정과 쑥 추출액 첨가 강정의 특성조사>Experimental Example 4: Characterization of General Steel Tablet and Mugwort Extract Added Mugwort
본 발명 쑥추출액 첨가 강정의 특성을 일반강정과 비교하여 조사하였다.The characteristics of the present invention, mugwort extract added jeongjeonggwa was investigated.
일반 강정은 표준 레시피에 의해, 표준성분으로 제조된 강정을 의미한다.A general steel tablet means a steel tablet made from standard ingredients by standard recipe.
수분함량 변화 조사 결과를 표 8에 나타내었다.Table 8 shows the results of the moisture content change investigation.
즉, 일반강정 0일째와 저장기간별로 강정의 수분함량 변화를 비교한 결고, 저장기간별로 각각 유의적인 차이를 보였다. 일반강정은 저장 10일째부터 유의적인 차이를 보였으나 쑥추출액 첨가 강정은 저장 30일째에 유의적인 차이를 보였다. 따라서, 쑥추출액 첨가 본 발명 강정의 수분 함유성이 뛰어남을 알 수 있다. That is, the result of comparing the change of water content of Gangjeong on the 0th day and storage period of General Gangjeong showed a significant difference by storage period. General gangjeong showed significant difference from 10 days of storage, but wormwood added with wormwood extract showed a significant difference on 30 days of storage. Therefore, it can be seen that the mugwort extract is excellent in water content of the present invention.
쑥 추출액 첨가 강정과 일반강정의 저장기간에 따른 수분활성 변화는 표 9와 같다. Changes in water activity according to the storage periods of mugwort extract and mugwort extracts are shown in Table 9.
쑥추출액 첨가 강정의 저장기간별 수분활성 변화는 두 시험구에서 저장 0일에 비하여 10일째부터 유의적인 차이를 보였다. Changes in water activity of wormwood supplemented with wormwood extracts by storage periods showed significant differences from day 10 compared to day 0 of storage.
강정의 바닥면을 절단하여 2cm 두께로 조절하고 4mm 실린더 프로브로 측정하여 저장기간에 따른 물성(최대강도) 변화를 측정하여 그 결과를 표 10에 나타내었다. The bottom surface of the steel well was cut to 2cm thickness and measured with a 4mm cylinder probe to measure the change in physical properties (maximum strength) according to storage period. The results are shown in Table 10.
쑥추출액 첨가 강정의 노화관련 특성인 최대강도는 0일째와 비교한 결과, 저장기간별로 각각 대조군과 유의적인 차이를 보였다. 강정의 저장기간별 최대강도 변화는 일반강정이 저장 0일에 비하여 10일째부터 유의적으로 높은 강도를 보였다. 쑥추출액 첨가 강정은 50일부터 유의적으로 딱딱해졌다.The maximum strength, which is an age-related characteristic of mugwort extract, was significantly different from the control group by storage period. The maximum strength change by storage period of the steel wells was significantly higher from the 10th day compared to the 0 days of storage. Mugwort with wormwood extract was significantly hardened from 50 days.
강정의 저장성에 관한 시험인 산가를 측정하여 그 결과를 표 11에 나타내었다.The acid value, which is a test on storage stability of steel tablets, was measured and the results are shown in Table 11.
쑥추출액 첨가 강정의 지방산패 관련 특성인 산가를 비교한 결과, 저장 30일째에 대조구 0일째와 유의적으로 차이를 보였다. The acid value, which is related to fatty acid plaques, of the mugwort extract supplemented gangjung extract was significantly different from that of control group on day 30.
저장기간별로 과산화물가 변화를 비교한 결과 저장 30일째에 일반강정이, 저장 40일째에 쑥추출액 첨가 강정이 대조구 0일째와 유의적으로 차이를 보였다. 한과류 품질기준인 60.0을 넘는 기간은 각각 일반강정이 30일, 쑥추출액 첨가 강정은 50일로부, 부재료 첨가시 산패 지연효과가 있음을 알 수 있었다.As a result of comparing the change of peroxide value by storage period, there was a significant difference in the general jeongjeong on the 30th day of storage and wormwood added with wormwood extract on the 40th day of storage. For the period exceeding 60.0, which is the quality standard of Korean fruits, general jeongjeongjeong was 30 days, wormwood extract added jangjeong 50 days, and the addition of subsidiary ingredients showed delayed rancidity effect.
지방산 분석 결과를 표 13에 나타내었다. The fatty acid analysis results are shown in Table 13.
쑥추출액 첨가시 강정의 지방산 조성은 저장기간에 따른 일반강정의 지방산 조성변화와 유사한 경향을 보였다. Fatty acid composition of gangjung when wormwood extract was added showed a similar tendency to fatty acid composition of general gangjung with storage period.
이상의 제조예 및 시험예를 통하여 설명한 바와 같이, 쑥분말을 알코올 용매로 추출하여 제조한 본 발명 쑥 추출액은 쑥의 천연색소를 효율적으로 추출한 것으로, 이를 첨가하여 제조한 본 발명 쑥강정은 일반강정 및 쑥분말을 첨가하여 제조한 기존의 쑥강정에 비하여 색감 및 질감이 우수하고, 지방의 산패를 억제하여 저장성이 향상되어 보관이 유리한 뛰어난 효과가 있으므로, 한과제조 및 쌀 소비량의 증대에 있어 매우 유용한 발명인 것이다. As described through the preparation examples and test examples, the mugwort extract of the present invention prepared by extracting mugwort powder with an alcohol solvent efficiently extracts natural pigments of mugwort. Compared with the conventional mugwort jeongjeonggwa prepared by adding powder, the color and texture is excellent, and the storage property is improved by suppressing the rancidity of fat. .
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| KR101123013B1 (en) * | 2009-08-14 | 2012-03-15 | 이주숙 | Anticorrosion composition including plant extract and manufacturing method therefo |
| CN109498440A (en) * | 2019-01-09 | 2019-03-22 | 重庆汇达柠檬科技集团有限公司 | A kind of processing method of folium artemisiae argyi and products thereof and moxa stick |
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