KR100577069B1 - Natural honey tea and method of preparation thereof - Google Patents
Natural honey tea and method of preparation thereof Download PDFInfo
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- KR100577069B1 KR100577069B1 KR1020040043036A KR20040043036A KR100577069B1 KR 100577069 B1 KR100577069 B1 KR 100577069B1 KR 1020040043036 A KR1020040043036 A KR 1020040043036A KR 20040043036 A KR20040043036 A KR 20040043036A KR 100577069 B1 KR100577069 B1 KR 100577069B1
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- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
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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
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- A—HUMAN NECESSITIES
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- 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
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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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
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Abstract
본 발명은 천연꿀차 및 그 제조방법에 관한 것으로서, 구체적으로는 종래 꿀차성분에 부가성분으로서 제주조릿대 및 감귤을 첨가하여 꿀의 약리적 효능을 증진시키고 기호도를 향상시킨 천연꿀차 및 이의 제조방법에 관한 것이다.The present invention relates to a natural honey tea and a method for manufacturing the same, and specifically relates to a natural honey tea and a method for manufacturing the same by adding jejudae and citrus as an additional ingredient to the conventional honey tea component to enhance the pharmacological efficacy of honey and improve the preference .
천연꿀차 * 벌꿀 * 제주조릿대 * 감귤농축액 * 오미자 농축액Natural Honey Tea * Honey * Jeju Stew * Citrus Concentrate * Schisandra chinensis
Description
도 1은 본 발명에 의한 천연꿀차를 제조하는 방법을 나타낸 공정도이다.1 is a process chart showing a method for producing a natural honey tea according to the present invention.
도 2는 제주조릿대의 추출 공정을 나타낸 것이다.Figure 2 shows the extraction process of jeju choridae.
도 3은 제주조릿대의 추출시간에 따른 가용성 고형물의 변화를 나타낸 것이다.Figure 3 shows the change in soluble solids with the extraction time of jeju jeoldae.
도 4는 제주조릿대의 추출온도에 따른 농축물의 수율을 나타낸 것이다.Figure 4 shows the yield of the concentrate according to the extraction temperature of jeju jeoldae.
본 발명은 천연꿀차에 관한 것으로서, 구체적으로는 꿀의 약리적 효능을 증진시키고, 기호도를 향상시키기 위하여 종래의 꿀차에 제주조릿대 추출물 및 감귤을 부가적으로 첨가한 천연꿀차에 관한 것이다. The present invention relates to a natural honey tea, and more particularly, to a natural honey tea additionally added Jeju jejudae extract and citrus to the conventional honey tea in order to enhance the pharmacological efficacy of honey and improve the palatability.
우리 조상들은 예로부터 흔히 있는 자생자원을 생명유지를 위한 식품원료로 조달했던 소중한 경험과 지혜를 지녔다. 최근에 그 지역을 대표하는 농ㆍ특산자원을 활용하여 부가가치 향상과 특색 있는 제품을 개발하는데 관심이 집중되어 있으며, 현대인의 소비패턴에 부응하는 간편성, 천연성, 차별성 등을 갖춘 상품개발을 필요로 하고 있다. Our ancestors had the valuable experience and wisdom of procuring common native resources as food ingredients for life support. Recently, attention has been focused on improving value added and developing unique products by utilizing agricultural and specialty resources representing the region, and it is necessary to develop products with simplicity, naturalness, and differentiation to meet modern consumption patterns. Doing.
벌꿀에 대한 최초의 기록은 BC 7000년경의 스페인 동굴벽화에서 추정할 수 있으며, 1930년에 필립(Phillips)이 "벌꿀이란 꿀벌이 여러 식물의 밀선에서 수집한 향기롭고 점조성이 있는 단맛을 지닌 물질인데, 꿀벌 등에 의하여 그들의 식량으로 전화되어 벌집내에 저장된 것으로 산성반응을 나타내며 2개의 단당류로 되어 있고, 탄수화물, 무기물, 식물성 색소, 효소, 화분 등을 함유하고 있는 것" 이라고 하였고, 우리나라의 식품공전에는 "벌꿀이라 함은 꿀벌들이 꽃꿀을 채집하여 벌집에 저장·숙성한 것을 말한다." 라고 정의 되어있다. 이러한 벌꿀은 몸이 허약한 사람이나 환자에 대하여 좋은 영양제가 될 뿐만 아니라 인체의 생리기능에 전혀 해가 없는 감미료로서 그의 가치가 높이 평가되며, 인류가 오래 전부터 귀하게 애용하여 온 자연건강식품으로 의학의 아버지로 불리 우는 히포크라테스가 열이 날 때 벌꿀을 권유했다고 기록하고 있어, 벌꿀을 의학용으로도 사용했음을 말해주고 있다. The earliest records of honey can be estimated from Spanish cave paintings around 7000 BC, and in 1930 Phillips said, "Honey is a fragrant, viscous sweet substance collected by honey bees from various plant wheat glands. , Which are converted to their food by bees, etc., stored in the honeycomb, have acidic reactions, and contain two monosaccharides, and contain carbohydrates, minerals, vegetable pigments, enzymes, pollen, etc. Honey refers to honey bees collected and stored in honeycomb. " It is defined. This honey is not only a good nutrient for the weak and the body, but also has a high value as a sweetener that has no harm to the physiological function of the human body, and is a natural health food that has been used by humans for a long time. Hippocrates, who is called his father, says he recommended honey when he had a fever, indicating that honey was also used for medical purposes.
또한, 천연 식품소재로서도 이용되는 벌꿀은 피로회복, 빈혈의 예방과 치료, 당뇨병의 당원공급, 간장병의 예방과 치료, 숙취해소, 천연 종합영양제, 미용효과, 유아의 발육촉진, 살균효과 등의 효능을 갖는 것으로 알려져 있다. 벌꿀의 주성분인 과당(fructose)은 설탕(sucrose)에 비하여 1.5∼2배 이상의 감미가 있고, 흡수이용이 빠르므로 세계선진국의 예를 보더라도 설탕 소비량이 감소하는 반면 식품으로서 벌꿀의 소비는 증가하고 있으며, 천연 감미료로서 식품의 원료로 많은 양이 쓰이고 있다. In addition, honey is also used as a natural food material, such as fatigue recovery, prevention and treatment of anemia, supply of diabetes mellitus, prevention and treatment of liver disease, hangover elimination, natural nutrients, cosmetic effects, promoting the development of infants, bactericidal effect, etc. It is known to have. Fructose, the main ingredient of honey, has 1.5 ~ 2 times more sweetness than sugar, and its absorption is faster, so the consumption of honey as food is increasing while the consumption of sugar is reduced even in the case of developed countries. As a natural sweetener, a large amount is used as a raw material for food.
한편, 제주지역의 감귤재배는 476년 백제 문주왕 2년에 감귤을 공물로 헌상하였다고 고려사지에 기록이 있으며, 진귤, 병귤, 홍귤 등 향토재래귤이 전해지고 있다. 현재 재배되는 품종은 궁천, 흥진 등 주로 온주밀감이며, 소비자의 기호도 변화와 품질 좋은 과실의 수입 등에 의하여 생식 소비량의 한계점에 도달하여 소비촉진과 새로운 수요창출 등을 위한 가공제품 개발이 요구되고 있으며, 최근에는 제주도지방개발공사에서 제주 감귤로부터 감귤농축액을 제조하여 판매하고 있다. On the other hand, the citrus cultivation in Jeju area recorded the citrus fruits as a tribute in 476 years of King Munju in Baekje in 476. There are records of local traditional tangerines such as tangerines, bottle tangerines, and red tangerines. Currently, the cultivated varieties are Gungcheon, Heungjin, etc., mainly Wenju, and the limit of reproductive consumption is reached due to the change of consumer's preference and the import of high quality fruits, which is required to develop processed products to promote consumption and create new demand. Recently, the Jeju Regional Development Corporation manufactures and sells citrus concentrates from Jeju tangerines.
또한, 감귤에는 카로테노이드, 비타민 C, 플라보노이드, 리모노이드, 쿠마린 등 기능성 물질이 있어 암 예방, 면역증강, 항산화작용, 심장질환 예방, 각종 종양성장억제, 혈액순환 촉진작용, 고혈압 예방 등의 효능이 알려져 있다. 특히, 감귤류에 들어있는 베타크립토크산틴(β-cryptoxanthin)은 카로테노이드 성분으로 베타-카로텐(β-cartene) 보다 발암억제 활성이 강하여 암 예방 효과가 높고, 오렌지보다 온주밀감의 과육에 압도적으로 많이 함유되어 있음이 보고되어 있다(일본농수산성 과수시험장, '98). In addition, citrus fruits contain functional substances such as carotenoids, vitamin C, flavonoids, limonoids, and coumarins, which are known to be effective in preventing cancer, enhancing immunity, antioxidant activity, preventing heart disease, inhibiting various tumor growth, promoting blood circulation, and preventing high blood pressure. have. In particular, β-cryptoxanthin in citrus fruits is a carotenoid component, which has a stronger anti-carcinogenic activity than beta-carotene, and has a higher anti-cancer effect, and contains more predominantly in the pulp of warm citrus fruit than oranges. Has been reported (Japan Agricultural and Fisheries Fruit Fruit Experiment Station, '98).
조릿대는 벼과의 가장 작은 대나무로 우리나라에 약 6종이 자생하는데 예로부터 민간요법, 한방, 동의치료, 약리적 연구 등에서 항암작용, 항궤양작용, 소염작용, 진정작용, 진통작용, 동맥경화 예방작용, 혈압강하작용, 강장작용, 항균작용, 기침멎이작용, 갈증해소, 암세포 억제효과 등이 알려져 있으며, 당뇨병, 만성간염, 당뇨병, 폐염, 중풍 등에도 효과가 있는 것으로 알려져 있다. 맛은 달며 심심하고 성질은 서늘하며 신경에 작용하므로 열을 내리고 답답한 가슴을 풀어주고, 민간에서는 불면증, 심신안정, 신경쇠약, 여름철 무더위에 지쳤을 때나 더위를 이기는데, 어린애의 잔병치레 등에 조릿대를 다려서 음용하여 왔고, 꽃피기 전에 조릿대를 채취하여 두었다가 열병으로 입안이 마를 때, 오줌이 붉으면서 잘 안나올 때, 입안의 헐고 염증이 있을 때, 잇몸병, 당뇨로 열이 있을 때, 몸안에 수분이 부족할 때 등에 잎, 줄기, 뿌리를 다려서 꾸준히 마시면 효과가 있다고도 알려져 있다.Jaridae is the smallest bamboo in the family of rice and grows in about 6 species in Korea. Since anti-cancer, anti-ulcer, anti-inflammatory, sedative, analgesic, arteriosclerosis prevention, blood pressure Lowering effect, tonic effect, antibacterial effect, coughing effect, thirst quenching, cancer cell suppression effect is known, and is known to be effective in diabetes, chronic hepatitis, diabetes, pneumonia, stroke. It tastes sweet, boring, cool, and works on nerves, so it lowers the heat and releases the stuffy chest.In civilian, insomnia, mental and mental weakness, nervous breakdown and summer heat are beaten or the heat is beaten. After drinking, and keeping the stalks before flowering, when the mouth is dry due to a fever, when the urine is red and hard to come out, when the mouth is broken and inflamed, when there is fever due to gum disease and diabetes, when the body lacks water It is also known that it is effective to drink leaves, stems and roots at the same time and drink steadily.
제주조릿대(Sasa quelpaertensis Nakai)는 우리나라에서는 한라산에만 무리 지어 분포하는 조릿대속의 벼과식물로 번식력이 강하여 숲속에서 초원지대까지 군락을 이루는 가장 흔히 볼 수 있는 대나무이다. 높이 20∼80㎝, 지름 3∼4㎜로서 털이 없고 녹색이며 마디는 도드라지고 마디주위가 약간 자주색(淡紫色)을 띤다. 잎은 긴 타원형이고 길이 7∼20㎝, 나비 15∼20㎜로서 끝이 길고 뾰족하며 가장자리에 흰색이 도는데 표면은 연한 녹색으로 털이 없으며 뒷면은 잔털이 약간 있다. 꽃은 6∼7년마다 피고 열매는 보리알 크기이며 껍질이 두껍고 녹말성분이 많아 옛날에는 구황식물로 이용하였다고 한다. 우리나라에서 어느 산에나 널려있는 가장 흔히 볼 수 있는 조릿대나 울릉도에만 야생하는 섬조릿대와 제주조릿대가 다른 점은 줄기가 밑에서 갈라지고 꽃이 줄기에서 나와 가지보다 위로 올라간다는 점이다. Sasa quelpaertensis Nakai is the most common bamboo plant in the Korean herb, which is distributed in the hermitage only in Halla Mountain. It is 20 ~ 80㎝ high, 3 ~ 4㎜ in diameter, hairless and green, and the node is raised and the node is slightly purple. The leaves are long oval, 7-20㎝ long, 15-20㎜ butterfly, long and pointed, white edge. The surface is light green with no hairs, and the back side has a little hairs. Flowers bloom every six to seven years, and the fruit is barley grain-sized, with thick skin and starch. The difference between the most common boulder that is found in any mountain in Korea or Jeju island that is wild only on Ulleungdo is that the stem splits from the bottom and the flower rises from the stem and goes up the branches.
또한, 제주조릿대는 근경번식력이 뛰어나고 큰 군락을 이루는 특징 때문에 일단 자생지에 번지기 시작하면 생태적으로 교란이 일어나 식물종 다양성이 급격히 감소시키는 문제점이 대두되고 있으며, 제주조릿대의 분포면적은 2백45평방㎞에 이르는 것으로 추정되는데, 이는 한라산 국립공원 면적 1백51평방㎞보다도 훨씬 넓은 면적에 걸쳐 한라산 전역으로 확산되고 있음을 보여주는 것으로 제주조릿대를 부존자원으로 활용하는 연구가 시급한 실정에 있다. In addition, because of its excellent root propagation ability and large colony, Jeju Joridae has a problem that once it starts spreading to its native area, ecological disturbance occurs and the plant species diversity decreases sharply, and Jeju Joridae has a distribution area of 245 square kilometers. This shows that it is spreading all over Mt. Halla over much larger area than 151 square kilometers in Hallasan National Park, and there is an urgent need to research Jeju jeoldae as an existing resource.
현재 대나무와 조릿대를 식ㆍ의약품으로 이용하고자 하는 특허기술 및 약리연구가 활발히 이루어지고 있다. 구체적으로 예를 들면, 조릿대의 추출물을 사용하여 C형 간염 바이러스(HCV)의 복제에 필수적인 C형 간염 바이러스 유래 RNA 복제효소의 활성 저해제를 스크리닝하여 의약품 및 건강보조식품의 용도로 활용하는 특허기술인 C형 간염 활성 억제를 갖는 조릿대 추출물을 포함하는 조성물(한국공개특허공보 특2003-0092446)를 포함하여, 조릿대를 이용한 차 원료의 제조방법(한국공개특허 공보 특2001-0000402), 조릿대를 항암재료로 이용하는 항암성분을 함유한 약차 제조방법(한국공개특허공보 특2003-0043024), 용봉탕의 영양성분을 그대로 유지하면서 특유의 비린내를 제거하여 식이성을 개선시키고, 저장성과 약효성을 높인 조릿대를 이용한 용봉탕의 제조방법(한국공개특허공보 특2003-00772294) 등의 특허기술; 및 국내산 대나무(맹종죽, 왕대, 솜대, 조릿대, 오죽) 추출물의 항균활성을 조사하여 천연보존제로서의 개발 가능성 연구(백종원 등, 한국식품과학회지 34권 6호, 2002), 대나무 잎의 항산화 효과, 아질산염 제거능, 항보체 활성, 항균 효과(김미정 등, 한국영량식량학회지 25권 1호, 1996) 등의 약리연구가 현재 밝혀져 있다. Currently, patent technology and pharmacological research to use bamboo and stalk as food and medicine are actively conducted. Specifically, C is a patented technology that uses an extract of stalks to screen an activity inhibitor of hepatitis C virus-derived RNA transcriptase essential for the replication of hepatitis C virus (HCV), and utilize it as a medicine and dietary supplement. Method for producing tea raw materials using a stalk, including a composition containing a stalk extract having hepatitis activity inhibition (Korean Patent Application Laid-Open No. 2003-0092446), as a anticancer material Method of manufacturing herbal tea containing anticancer ingredients (Korean Patent Laid-Open Publication No. 2003-0043024), Yongbong-tang using a sack which improves dietary efficiency by removing the characteristic fishy smell while maintaining the nutritional content of Yongbong-tang intact Patented technology, such as the manufacturing method (Korean Patent Laid-Open No. 2003-00772294); And the possibility of developing it as a natural preservative by investigating the antimicrobial activity of domestic bamboo (Bongjongjuk, Wangdae, cotton swab, jjokdae, Ojuk) extract (Baekjongwon et al., Korean Journal of Food Science and Technology 34, 6, 2002), Pharmacological studies such as scavenging ability, anti-complement activity, and antimicrobial effect (Kim Mi-jung et al., Korean Journal of Nutrition and Food 25, 1, 1996) are currently being investigated.
이에, 본 발명자들은 꿀차의 약리적 효능을 강화시키면서, 동시에 꿀차의 단 맛으로 인한 과량복용시의 거부감을 해소하기 위하여 연구를 거듭한 결과, 벌꿀에 제주조릿대를 정제수로 특정 조건하에서 추출하여 농축한 제주조릿대 농축물 및 기호성 향상을 위한 감귤농축액을 일정량 배합하여 꿀차를 제조할 경우, 꿀차의 약리적 효능을 강화시킴과 동시에 기호성이 우수한 천연꿀차를 제공할 수 있음을 발견하고 본 발명을 완성하였다. Accordingly, the present inventors conducted research to reinforce the pharmacological efficacy of honey tea, and at the same time, to relieve the rejection of overdose due to the sweetness of honey tea. When the honey tea is prepared by blending a certain amount of the concentrate and citrus concentrate for improving palatability, the present inventors have found that it is possible to provide natural honey tea with excellent palatability while enhancing the pharmacological efficacy of honey tea.
따라서, 본 발명의 목적은 제주조릿대 농축물 및 감귤을 함유함으로써 꿀차의 약리적 효능이 강화되고 기호성이 우수한 천연꿀차의 제조방법을 제공하는 것이다. Accordingly, it is an object of the present invention to provide a method for producing natural honey tea with enhanced pharmacological efficacy and excellent palatability by containing jeju jeoldae concentrate and citrus.
또한, 본 발명의 다른 목적은 상기 제조방법에 의해 제조된 천연꿀차를 제공하는 것이다.
In addition, another object of the present invention is to provide a natural honey tea produced by the manufacturing method.
본 발명은 벌꿀에 제주조릿대 및 감귤을 첨가함으로써 종래 꿀차의 단맛을 완화시켜 과량복용시의 거부감을 해소하고 꿀의 약리적 효능을 강화시켜 음용자에게 기호성 및 약리효과를 동시에 제공할 수 있는 천연꿀차에 관한 것이다.The present invention relieves the sweetness of the conventional honey tea by adding jeju jeoldae and citrus to honey to relieve the rejection of overdose and enhance the pharmacological efficacy of honey to the natural honey tea that can provide taste and pharmacological effects to the drinker at the same time It is about.
이하, 발명을 구체적으로 설명한다.EMBODIMENT OF THE INVENTION Hereinafter, invention is demonstrated concretely.
본 발명에 의한 천연꿀차는 원료의 배합비율을 전체 꿀차중량에 대하여 각각 벌꿀 70~85중량%, 제주조릿대 농축물(가용성고형물 5~60%) 5~20중량%, 감귤농축액 5~15중량%, 천연 첨가제 1~5중량%로 하는 것을 특징으로 한다. 또한, 상기 천연 첨 가제로는 오미자농축액, 오갈피농축액, 선인장농축액, 매실농축액, 사과농축액, 배농축액, 포도농축액으로 이루어진 군으로부터 선택된 1종 이상을 임의로 선정하여 사용할 수 있다. 본 발명에 의한 천연꿀차는 도 1에 표시된 바와 같이, 벌꿀, 제주조릿대 농축물, 감귤농축액, 천연첨가제를 상기 중량비로 배합하고 탈기 및 살균하는 것에 의해 제조될 수 있으나, 일반적으로 꿀차를 제조하는데 사용되는 임의의 제조방법을 사용하여 제조할 수 있으며, 제조방법에 특별한 제한이 있는 것은 아니다. In the natural honey tea according to the present invention, the blending ratio of the raw materials is 70 to 85% by weight of honey, 5 to 20% by weight of Jeju boiled condensate (soluble solids 5 to 60%), 5 to 15% by weight of citrus concentrate, respectively. It is characterized by 1 to 5% by weight of the natural additive. In addition, the natural additives may be optionally selected one or more selected from the group consisting of Schizandra concentrate, Ogalpi concentrate, cactus concentrate, plum concentrate, apple concentrate, pear concentrate, grape concentrate. Natural honey tea according to the present invention, as shown in Figure 1, can be prepared by combining honey, jeju jeoldae concentrate, citrus concentrate, natural additives in the above weight ratio and degassing and sterilization, it is generally used to prepare honey tea It can be prepared using any manufacturing method, there is no particular limitation on the manufacturing method.
참고로, 본 발명에서 천연꿀차의 부가성분으로서 함유되는 제주조릿대 및 감귤의 채취방법은 하기와 같다.For reference, the method of collecting jeju jeoldae and citrus fruit contained as an additional component of the natural honey tea in the present invention is as follows.
2001~2003년에 한라산에만 분포하는 제주조릿대(Sasa quelpaertensis Nakai) 를 필요에 따라 한라산 700고지 일대의 군락지에서 직접 채취하여 부위별로 시료전처리한 다음 냉장고(4℃)에 보관하면서 성분분석, 추출특성, 가공제품 제조 등 실험재료로 사용하였으며, 감귤농축액은 제주도지방개발공사에서 생산하는 것을 사용하였다.Between 2001 and 2003, Sasa quelpaertensis Nakai, which is distributed only in Hallasan, was collected directly from the colony of the 700 hills of Hallasan, pre-treated by sample, and then stored in a refrigerator (4 ℃) for component analysis, extraction characteristics, It was used as experimental material for manufacturing processed products, and citrus concentrate was produced by Jeju Regional Development Corporation.
또한, 상기 채취 방법에 의하여 채취된 제주조릿대로부터 농축물을 얻기 위한 제조 공정은 하기와 같으며, 이를 도 2에 표시하였다.In addition, the manufacturing process for obtaining the concentrate from the jeju jeoldae collected by the sampling method is as follows, which is shown in FIG.
<제 1공정 : 원료전처리 공정><Step 1: Raw Material Pretreatment Process>
제주조릿대를 채취하여 협잡물 및 이물질 제거, 선별작업 등으로 정선한 후, 가급적 빠른 시간 내에 세척한 원료를 부패, 이취가 없이 잘 건조한 다음 세절 또는 분쇄한 것을 제주조릿대 원료로 사용한다. 이때 제주조릿대 원료는 순, 잎, 줄 기, 뿌리의 부위를 단독 또는 혼용하여 이용할 수 있다.After collecting Jeju chopsticks and removing them from contaminants, foreign substances, and sorting, clean the raw materials washed as soon as possible without spoilage and odor, and then use them as raw materials of Jeju chopsticks. At this time, the raw material of Jeju jeoridae can be used alone or mixed with the parts of the net, leaves, stems, roots.
<제 2공정 : 추출공정><Step 2: Extraction Process>
상기 공정으로 전처리한 제주조릿대에 대하여 원료중량의 15∼50배량의 정제수를 추출용기에 넣어 70~100℃의 온도로 5∼10시간 동안 1단 추출을 한다. The purified water of 15 to 50 times the weight of the raw material is added to the extraction vessel in the pretreatment process in the above step to extract the first stage for 5 to 10 hours at a temperature of 70 ~ 100 ℃.
그 다음, 1단 추출한 잔류물에 함유된 가용성분의 효율적인 회수를 위하여, 1단 추출 잔류물에 1단 추출 잔류물 중량의 10~30배량의 정제수를 다시 가하여 2~7시간 동안 상기 1단 추출과 같은 방법으로 2단 추출을 한다. 그러나, 2단 추출한 제주조릿대 추출액은 가용성분이 적고 농축하는데 소요되는 시간 및 에너지가 많이 들기 때문에, 제주조릿대의 가용성분량을 많게 하고 농축을 쉽게 하기 위한 방법으로서 2단 추출하여 여과시킨 추출액을 새로운 제주조릿대를 추출하기 위한 1단 추출공정의 추출용매로 이용한다.Then, in order to efficiently recover the soluble component contained in the residue extracted in the first stage, the first stage extraction was performed by adding 10-30 times the purified water of the weight of the first stage residue to the first stage extraction residue for 2 to 7 hours. Extract 2 steps in the same way. However, the Jeju Joridae extract extracted from the two stages has little soluble content and requires much time and energy to concentrate. Therefore, as a method for increasing the soluble amount of Jeju Joridae and making it easy to concentrate, the Jeju Joridae extract was filtered through two stages. It is used as the extraction solvent in the first stage extraction process for extracting.
<제 3공정 : 여과 및 농축공정><Step 3: Filtration and Concentration>
상기 추출공정으로 추출한 추출액을 1~10㎛의 여과기를 통해 여과하여 청징물을 얻는다. 얻어진 청징물을 진공 농축장치로 40~60℃를 유지하면서 천연꿀차 제조에 적합하도록 물을 증발시키고, 가용성고형물 함량이 5~60%가 되게 농축한다. The extract extracted by the extraction process is filtered through a filter of 1 ~ 10㎛ to obtain a clarified product. The obtained clarified water is evaporated to maintain a temperature of 40 to 60 ° C. in a vacuum concentrator, so as to be suitable for the production of natural honey tea, and the concentration of the soluble solid is 5 to 60%.
이때 농축온도가 높으면 향미 성분 손실이 있으므로 50℃이하의 온도에서 농축하는 것이 바람직하다.At this time, if the concentration temperature is high, since there is a loss of flavor components, it is preferable to concentrate at a temperature of 50 ℃ or less.
본 발명의 제조방법은 다음과 같은 시험 및 실시예를 통해 그 이점이 확인될 수 있다.The production method of the present invention can be confirmed its advantages through the following tests and examples.
이하, 시험예 및 실시예를 들어 본 발명을 더욱 구체적으로 설명하지만, 반드시 이에 한정되는 것은 아니다. Hereinafter, the present invention will be described in more detail with reference to test examples and examples, but is not necessarily limited thereto.
[시험예 1] 추출시간이 제주조릿대의 추출수율에 미치는 영향Test Example 1 Effect of Extraction Time on Extraction Yield
제주조릿대를 0.5㎝ 이하로 절단한 건조시료 200g을 추출용기에 넣은 다음 정제수 6ℓ를 가하여 환류냉각하 95℃에서 15시간 동안 추출하면서 추출시간에 따른 영향을 조사하였으며, 도 3에 제주조릿대의 추출시간에 따른 가용성고형물의 경시적인 변화를 나타내었다. 각각의 시간에 대한 가용성고형물의 함량은 중량법으로 측정하여 백분율로 표시하였다.200 g of the dried sample cut to 0.5 cm or less was placed in an extraction container, and 6 liters of purified water was added thereto, followed by extraction for 15 hours at 95 ° C. under reflux cooling. The change in soluble solids over time was shown. The content of soluble solids for each time was measured by gravimetric and expressed as a percentage.
도 3에서 보는 바와 같이 내용성분의 추출되는 정도를 간접적으로 보여주는 가용성고형물 함량은 추출 후 7시간을 전후하여 급격한 변화를 나타내었으며, 추출 10시간에 이르러 수렴되는 경향으로 제주조릿대의 약리효능을 지니는 내용성분을 많이 얻기 위해서는 95℃에서 7∼10시간 추출할 필요가 있음을 확인할 수 있다.As shown in Figure 3, the content of soluble solids indirectly showing the degree of extraction of the content of the ingredient showed a sharp change around 7 hours after extraction, the contents having the pharmacological efficacy of Jeju Joridae as a tendency to converge in 10 hours of extraction In order to obtain a lot of components, it can be confirmed that it is necessary to extract at 95 ° C for 7 to 10 hours.
[시험예 2] 추출온도가 제주조릿대의 농축물 수율에 미치는 영향Test Example 2 Effect of Extraction Temperature on the Yield of Concentrates of Jeju Litter
제주조릿대를 0.5㎝ 이하로 절단하여 건조한 시료에 대하여 각각 70℃와 95℃의 추출온도에서 30배량의 정제수를 가한 다음 7시간 동안 환류냉각 추출한 다음 여과시킨 추출액을 진공농축한 후 농축물 수율을 조사한 결과는 도 4에 나타내었다. 각각의 온도에 대한 농축물 수율은 시료량에 대한 농축물의 백분율로 표시하였으며, 이때 농축물의 가용성고형물 함량은 10%을 기준으로 하였다.The jeju bar was cut to 0.5 cm or less, and 30 times of purified water was added to the dried samples at 70 ° C and 95 ° C, and the mixture was cooled to reflux for 7 hours, and then the concentrated extract was concentrated under vacuum. The results are shown in FIG. Concentrate yield for each temperature was expressed as a percentage of concentrate relative to sample volume, where the soluble solids content of the concentrate was based on 10%.
도 4에 표시된 결과에서, 농축물 수율은 추출온도에 대한 영향이 대단히 큼을 확인할 수 있었고, 추출온도는 80℃ 이상 유지해야 농축량이 증가되고 원료 이용률을 높일 수 있음을 확인 할 수 있었다.In the results shown in Figure 4, the yield of the concentrate was confirmed that the effect on the extraction temperature is very large, it was confirmed that the extraction temperature should be maintained at 80 ℃ or more to increase the concentration and increase the raw material utilization.
[시험예 3] 추출회수가 제주조릿대의 농축물 수율에 미치는 영향[Test Example 3] Effect of Extraction Recovery on Concentrate Yield of Jeju Boiler
건조 및 정선한 제주조릿대를 0.5cm 크기로 세절하여 환류냉각기를 부착한 추출용기에 넣은 후 물을 시료중량의 25배량 가하여 90~100℃를 유지하면서 5시간 동안 1차 추출하여 여과하였다. 여과한 추출 잔류물을 1차 추출과 같은 방법으로 2차, 3차 추출한 다음 여과된 각각의 추출액을 45℃를 유지하는 진공농축기에서 감압 농축하였으며, 농축물 수율(extract yield)을 측정하여 그 결과를 하기 표 1에 나타내었다. 각각의 추출회수에 대한 농축물 수율은 시료량에 대한 농축물의 백분율로 표시하였으며, 이때 농축물의 가용성고형물 함량은 10%을 기준하였다.The dried and selected Jeju chopsticks were cut into 0.5cm size and placed in an extraction container equipped with a reflux condenser, followed by adding 25 times the amount of water to the sample and extracting the mixture for 5 hours while maintaining 90 to 100 ° C. The filtered extraction residue was extracted in the second and third manner in the same manner as the primary extraction, and each filtered extract was concentrated under reduced pressure in a vacuum concentrator at 45 ° C., and the yield yield was measured. It is shown in Table 1 below. Concentrate yield for each extract was expressed as a percentage of concentrate relative to sample volume, where the soluble solids content of the concentrate was based on 10%.
※ 농축물의 가용성고형물 함량 : 10% ※ Soluble solid content of concentrate: 10%
표 1에서와 같이 제주조릿대는 1차 추출로 대부분의 가용성분이 용출되었으며, 2차 추출시 농축물 수율은 30.1%로 2차 추출액은 가용성고형물 함량이 적어 농축하는데 1차 추출액보다 많은 시간이 소요된다고 판단 할 수 있다. 또한, 1ㆍ2차 추출로 제주조릿대의 가용성분이 약 92%이상 추출되고 있어 원료의 이용율을 높이는 방법으로 2단 추출공정을 채택할 필요가 있음을 확인할 수 있다. As shown in Table 1, most of the soluble components were eluted by the primary extraction, and the yield of the concentrate was 30.1% during the second extraction. The secondary extract had more time than the primary extract due to the low content of soluble solids. You can judge. In addition, since the soluble content of the Jeju cooking liquor is extracted by about 92% or more by primary and secondary extraction, it can be confirmed that a two-stage extraction process needs to be adopted as a method of increasing the utilization of raw materials.
따라서, 본 발명의 방법은 1ㆍ2차 추출을 수행하므로, 원료의 이용율을 높일 수 있고, 더구나, 2차 추출액을 농축하여 직접 천연꿀차의 제조에 사용하지 않고, 1차 추출공정의 용매로 사용하는 2단추출을 하므로써 농축에 소요되는 시간을 단축할 수 있고, 농축을 쉽게 할 수 있어 생산성을 높이는 제조방법이다. Therefore, since the method of the present invention performs the primary and secondary extraction, it is possible to increase the utilization rate of the raw material, and moreover, the secondary extract is not used in the preparation of natural honey tea, but is used as a solvent for the primary extraction process. By the two-stage extraction to reduce the time required for concentration, it is easy to concentrate the production method to increase the productivity.
[실시예 1~8] EXAMPLES 1-8
벌꿀, 제주조릿대 농축물, 감귤농축액, 오미자농축액을 사용하여 하기 표 2와 같은 배합비로 실시예 1~8을 제조하였다. 각 실시예의 꿀차는 모두 100㎖이며, 함유성분의 총 중량은 15g이다. 또한, 하기 표 2에 표시된 수치는 각 성분의 꿀차 전체 중량에 대한 중량%를 나타낸다.Honey, Jeju jeoldae concentrate, citrus concentrate, Schisandra chinensis concentrate using Examples 1 to 8 were prepared in the mixing ratio as shown in Table 2. The honey tea in each example is 100 ml, and the total weight of the ingredients is 15 g. In addition, the numerical value shown in Table 2 shows the weight% with respect to the total weight of the honey tea of each component.
본 실시예에 사용한 제주조릿대 농축물은 하기와 같이 제조하였다.Jeju jejudae concentrate used in this Example was prepared as follows.
제주조릿대를 채취 후, 세척 및 정선한 다음 0.5㎝ 크기 이하로 절단하여 건조한 원료 300g을 환류냉각기가 부착된 추출용기에 넣고 정제수 7.5℃를 가하여 90℃ 이상을 유지하면서 7시간 동안 1차추출한 다음 여과시켜 제주조릿대의 가용성분을 함유하는 추출액과 잔류물을 분리하였다. 1차추출한 잔류물에 정제수 6ℓ를 가하여 95℃를 유지하면서 5시간 동안 2차추출하여 여과시킨 추출액을 추출용매로 사용하여 새로운 제주조릿대의 가용성분을 추출하는 2단 추출공정을 반복 시행하여 청징물을 얻는다. 얻어진 청징물을 진공농축장치로 향미 성분의 손실을 가급적 적게 하기 위하여 농축온도 50℃ 이하를 유지하면서 천연꿀차의 제조에 적합하도록 가용성고형물 함량이 10%되게 농축한 것을 이용하였다. 또한, 감귤농축액과 오미자농축액은 가용성고형물 60 Brix로 제조하여 시판하는 것을 사용하였다.After collecting and washing Jeju sack, cut it to below 0.5cm size, put 300g of dried raw material in the extraction container equipped with reflux cooler, add purified water 7.5 ℃, and primary extraction for 7 hours while maintaining 90 ℃ or more, and then filter it. Then, the extract containing the soluble component of Jeju fryer and the residue were separated. 6 liters of purified water was added to the first extracted residue, and the extract was filtered through the second extraction for 5 hours while maintaining 95 ° C as a solvent. Get In order to reduce the loss of the flavor component as much as possible with a vacuum concentrator, the obtained clarified substance was used such that the concentration of the soluble solids was 10% so as to be suitable for the production of natural honey tea while maintaining the concentration temperature below 50 ° C. In addition, citrus concentrates and Schisandra chinensis concentrates were prepared from soluble solids 60 Brix and commercially available.
[시험예 4] 벌꿀과 제주조릿대 농축물의 배합비율에 따른 천연꿀차의 기호도 평가[Test Example 4] Evaluation of the taste of natural honey tea according to the blending ratio of honey and jeju jeoldae concentrate
상기 표 2의 실시예 1~4의 꿀차에 대하여 관능검사자 30명을 선정하여 색, 맛, 향 및 종합적기호도를 7점 기호척도법{대단히 싫다(1점), 보통이다(4), 대단히 좋다(7점) 등}에 의해 평가하고, 그 결과를 하기 표 3에 표시하였다. Thirty sensory testers were selected for the honey teas of Examples 1 to 4 in Table 2, and color, taste, aroma, and overall symbol scores were determined by a seven-point sign scale method {very dislike (1 point), normal (4), and very good ( 7 points) and the like, and the results are shown in Table 3 below.
상기 표 3에 표시된 바와 같이, 실시예 1의 경우에는 맛과 향에 대한 기호도 가 낮게 평가되었다. 또한, 실시예 4의 경우에는 향에 대한 평점은 높았으나 맛에 대한 기호도가 가장 낮게 평가되었으며 실시예 4에 대한 평가에서 대부분의 경우에 관능검사자들이 청량감을 느낄 수 없다는 견해를 보였다. 따라서, 벌꿀과 제주조릿대 농축물의 비율이 8:2 내지 7:3인 경우에 종합적 기호도가 가장 높음을 알 수 있었다. As shown in Table 3, in Example 1, the degree of preference for taste and aroma was low. In addition, in the case of Example 4 was a high rating for the flavor, but the lowest degree of preference for the taste was evaluated in the evaluation for Example 4 showed that the sensory testers can not feel the refreshing feeling in most cases. Therefore, it was found that the total acceptability was the highest when the ratio of honey and Jeju jejudae concentrate was 8: 2 to 7: 3.
[시험예 5] 감귤농축액 첨가량에 따른 천연꿀차의 기호도 평가[Test Example 5] Evaluation of the palatability of natural honey tea according to the addition amount of citrus concentrate
상기 표 2의 실시예 5~7의 꿀차에 대하여 관능검사자 30명을 선정하여 색, 맛, 향 및 종합적기호도를 7점 기호척도법에 의해 평가하고, 그 결과를 하기 표 4에 표시하였다. 이때 감귤농축액의 첨가비율은 제주조릿대 농축물(25중량%) 및 벌꿀(75중량%)의 배합물을 기준하여 첨가하였다. Thirty sensory testers were selected for honey teas of Examples 5 to 7 in Table 2, and color, taste, aroma, and overall symbol score were evaluated by a seven-point symbol scale method, and the results are shown in Table 4 below. At this time, the addition ratio of the citrus concentrate was added based on the blend of jeju choridae concentrate (25% by weight) and honey (75% by weight).
상기 표 4에 표시된 바와 같이, 실시예 5~7은 실시예 6에 비하여 상대적으로 맛과 향에서 기호도가 낮게 평가되었다. 감귤농축액을 5중량% 첨가한 경우에는 꿀차에서 청량감을 느낄 수 없어 기호도가 떨어진 것으로 판단되었으며, 감귤농축액을 15중량% 첨가시켰을 때에는 꿀차에 신맛이 강하게 났기 때문인 것으로 판단되 었다. As shown in Table 4, Examples 5 to 7 were evaluated to have a lower preference in taste and aroma than in Example 6. When the citrus concentrate was added 5% by weight, the taste was judged not to be refreshed in honey tea, and when the citrus concentrate was added by 15% by weight, it was judged to have a strong sour taste in the honey tea.
[비교예 1]Comparative Example 1
실시예 8에서 제주조릿대 천연꿀차의 배합공정 중 기호성 및 건강성 향상을 위하여 첨가하는 천연 부원료인 산미제인 감귤농축액와 오미자농축액을 배합하지 않고, 식품 첨가물용 구연산 5% 수용액을 12중량% 혼합하는 것을 제외하고 실시예 8과 동일한 방법으로 천연꿀차를 제조하였다.Except for mixing 12% by weight of citric acid 5% aqueous solution for food additives without blending citrus concentrate and schizandra concentrate, which is a natural additive, which is added to improve palatability and health in Jeju blending process in Example 8 And natural honey tea was prepared in the same manner as in Example 8.
[비교예 2]Comparative Example 2
실시예 8에서 제주조릿대 천연꿀차의 배합공정 중 천연 부원료로 첨가하는 오미자농축액을 배합하지 않고, 감귤농축액을 12중량% 혼합하는 것을 제외하고 실시예 8과 동일한 방법으로 천연꿀차를 제조하였다.Natural honey tea was prepared in the same manner as in Example 8, except that 12 wt% of citrus concentrates were mixed without blending Schisandra chinensis concentrate added as a natural subsidiary ingredient in the blending process of Jeju Jojidae natural honey tea in Example 8.
[시험예 6] 제주조릿대 천연꿀차의 관능검사Test Example 6 Sensory Test of Natural Honey Tea of Jeju Bodhi
실시예 8, 비교예 1 및 비교예 2에서 제조한 제주조릿대 천연꿀차의 기호성을 평가하기 위하여 관능검사자 50명을 선정하여 관능적 품질특성인 맛, 향, 색 및 종합적기호도를 7점 기호척도법으로 평가하게 하고, 그 결과를 하기 표 5에 나타내었다. In order to evaluate the palatability of Jeju Jojidae natural honey tea prepared in Example 8, Comparative Example 1 and Comparative Example 2, 50 sensory testers were selected to evaluate the taste, aroma, color and overall symbol of sensory quality characteristics by 7-point scale. The results are shown in Table 5 below.
상기 표 5에 표시된 바와 같이, 감귤농축액과 천연첨가제인 오미자농축액을 모두 함유한 실시예 8의 경우가 그렇지 않은 경우에 비하여 맛과 향 등 종합적인 기호도가 높은 것으로 나타났다.As shown in Table 5, in the case of Example 8 containing both citrus concentrate and Schisandra chinensis concentrate, which is a natural additive, it was found that the overall acceptability, such as taste and aroma, was higher than that of Example 8.
상기에서 설명한 바와 같이, 본 발명의 천연꿀차는 종래 꿀차성분에 부가성분으로서 제주조릿대 및 감귤을 첨가하여 꿀의 약리적 효능을 강화시켰을 뿐 아니라, 꿀의 단맛으로 인한 과량복용시의 거부감을 해소하여 기호성을 향상시킴으로써 음용자에게 원료의 약리효과와 기호성을 동시에 제공할 수 있다.As described above, the natural honey tea of the present invention not only enhances the pharmacological efficacy of honey by adding jejudae and citrus as an additional ingredient to the conventional honey tea components, but also relieves the rejection of excessive doses due to the sweetness of honey, thereby improving palatability. By improving, the pharmacological effect and palatability of a raw material can be provided to a drinker simultaneously.
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| KR101176997B1 (en) | 2009-03-16 | 2012-08-24 | 영천시 | Novel grape fruit tea and method of production of the same |
| KR20220168878A (en) | 2021-06-17 | 2022-12-26 | 지이 일렉트리컬 엔지니어링 컴퍼니., 리미티드. | Canned motor pump |
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| KR100907951B1 (en) * | 2007-08-10 | 2009-07-16 | 임복환 | Method for producing tea using sauté sprouts and sauté tea produced by the same |
| CA2649936A1 (en) | 2009-01-15 | 2010-07-15 | John Lawrence Rowe | Honey product having a low water content |
| KR101719771B1 (en) * | 2015-03-19 | 2017-04-03 | 대한민국 | Manufacturing Method of Honey-powder for the improvement on the color and flavor, and the Honey-powder having improved color and flavor using the same |
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| JPH06205664A (en) * | 1991-01-14 | 1994-07-26 | Tomonobu Tokuda | Honey mandarin orange wine |
| KR960030810A (en) * | 1995-02-07 | 1996-09-17 | 방석환 | Manufacturing method of nutritious drink using honey |
| KR970027287A (en) * | 1995-11-27 | 1997-06-24 | 김태용 | Method of Making Beet Sake |
| KR20000031352A (en) * | 1998-11-05 | 2000-06-05 | 윤춘자 | Preparation of tea containing mulberry, honey and grape vinegar |
| KR20020093690A (en) * | 2002-10-30 | 2002-12-16 | 도대홍 | Production of honey beverage |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JPH06205664A (en) * | 1991-01-14 | 1994-07-26 | Tomonobu Tokuda | Honey mandarin orange wine |
| KR960030810A (en) * | 1995-02-07 | 1996-09-17 | 방석환 | Manufacturing method of nutritious drink using honey |
| KR970027287A (en) * | 1995-11-27 | 1997-06-24 | 김태용 | Method of Making Beet Sake |
| KR20000031352A (en) * | 1998-11-05 | 2000-06-05 | 윤춘자 | Preparation of tea containing mulberry, honey and grape vinegar |
| KR20020093690A (en) * | 2002-10-30 | 2002-12-16 | 도대홍 | Production of honey beverage |
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| KR101176997B1 (en) | 2009-03-16 | 2012-08-24 | 영천시 | Novel grape fruit tea and method of production of the same |
| KR20220168878A (en) | 2021-06-17 | 2022-12-26 | 지이 일렉트리컬 엔지니어링 컴퍼니., 리미티드. | Canned motor pump |
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