KR100692559B1 - wheat-gluten of Vitis coignetiae and preparation method thereof - Google Patents
wheat-gluten of Vitis coignetiae and preparation method thereof Download PDFInfo
- Publication number
- KR100692559B1 KR100692559B1 KR1020040104467A KR20040104467A KR100692559B1 KR 100692559 B1 KR100692559 B1 KR 100692559B1 KR 1020040104467 A KR1020040104467 A KR 1020040104467A KR 20040104467 A KR20040104467 A KR 20040104467A KR 100692559 B1 KR100692559 B1 KR 100692559B1
- Authority
- KR
- South Korea
- Prior art keywords
- wild
- malt
- juice
- berry
- present
- Prior art date
Links
- 238000002360 preparation method Methods 0.000 title description 5
- 235000007068 Vitis coignetiae Nutrition 0.000 title description 2
- 240000000956 Vitis coignetiae Species 0.000 title description 2
- 235000017190 Vitis vinifera subsp sylvestris Nutrition 0.000 claims abstract description 72
- 244000237969 Vitis vulpina Species 0.000 claims abstract description 72
- 235000017242 Vitis vulpina Nutrition 0.000 claims abstract description 72
- 235000021028 berry Nutrition 0.000 claims abstract description 43
- 238000004519 manufacturing process Methods 0.000 claims abstract description 20
- 238000000034 method Methods 0.000 claims abstract description 19
- 244000045195 Cicer arietinum Species 0.000 claims abstract description 11
- 235000010523 Cicer arietinum Nutrition 0.000 claims abstract description 11
- 108090000790 Enzymes Proteins 0.000 claims description 37
- 102000004190 Enzymes Human genes 0.000 claims description 37
- 239000012141 concentrate Substances 0.000 claims description 16
- 235000009508 confectionery Nutrition 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract description 76
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 abstract description 66
- 238000011282 treatment Methods 0.000 abstract description 7
- 235000019629 palatability Nutrition 0.000 abstract description 4
- 244000248416 Fagopyrum cymosum Species 0.000 abstract description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract description 3
- 230000002255 enzymatic effect Effects 0.000 abstract description 3
- 229920002472 Starch Polymers 0.000 description 36
- 229940088598 enzyme Drugs 0.000 description 36
- 235000019698 starch Nutrition 0.000 description 36
- 239000008107 starch Substances 0.000 description 36
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 21
- 235000020357 syrup Nutrition 0.000 description 18
- 239000006188 syrup Substances 0.000 description 18
- 240000005979 Hordeum vulgare Species 0.000 description 13
- 235000007340 Hordeum vulgare Nutrition 0.000 description 13
- 240000007594 Oryza sativa Species 0.000 description 13
- 235000007164 Oryza sativa Nutrition 0.000 description 13
- 235000008504 concentrate Nutrition 0.000 description 13
- 235000009566 rice Nutrition 0.000 description 13
- 239000000047 product Substances 0.000 description 12
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 10
- 238000003756 stirring Methods 0.000 description 10
- 235000002906 tartaric acid Nutrition 0.000 description 10
- 239000011975 tartaric acid Substances 0.000 description 10
- 235000013305 food Nutrition 0.000 description 7
- 238000010438 heat treatment Methods 0.000 description 7
- 239000000243 solution Substances 0.000 description 7
- 235000013339 cereals Nutrition 0.000 description 6
- 235000013399 edible fruits Nutrition 0.000 description 6
- 238000006911 enzymatic reaction Methods 0.000 description 6
- 239000012535 impurity Substances 0.000 description 6
- 239000006228 supernatant Substances 0.000 description 6
- 240000000560 Citrus x paradisi Species 0.000 description 4
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 241000219100 Rhamnaceae Species 0.000 description 4
- 239000000654 additive Substances 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 239000004382 Amylase Substances 0.000 description 3
- 108010065511 Amylases Proteins 0.000 description 3
- 102000013142 Amylases Human genes 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 240000008042 Zea mays Species 0.000 description 3
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 3
- 230000000996 additive effect Effects 0.000 description 3
- 235000019418 amylase Nutrition 0.000 description 3
- 230000035784 germination Effects 0.000 description 3
- 239000002245 particle Substances 0.000 description 3
- 238000010025 steaming Methods 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 244000017020 Ipomoea batatas Species 0.000 description 2
- 235000002678 Ipomoea batatas Nutrition 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 244000098338 Triticum aestivum Species 0.000 description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 2
- 229930002877 anthocyanin Natural products 0.000 description 2
- 235000010208 anthocyanin Nutrition 0.000 description 2
- 239000004410 anthocyanin Substances 0.000 description 2
- 150000004636 anthocyanins Chemical class 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 239000000470 constituent Substances 0.000 description 2
- 235000005822 corn Nutrition 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 235000020429 malt syrup Nutrition 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- -1 pollen Substances 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 238000002834 transmittance Methods 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- 241000283690 Bos taurus Species 0.000 description 1
- 240000004555 Bromelia pinguin Species 0.000 description 1
- 235000001839 Bromelia pinguin Nutrition 0.000 description 1
- 240000001980 Cucurbita pepo Species 0.000 description 1
- 235000009852 Cucurbita pepo Nutrition 0.000 description 1
- 244000281702 Dioscorea villosa Species 0.000 description 1
- 235000000504 Dioscorea villosa Nutrition 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 229920002488 Hemicellulose Polymers 0.000 description 1
- 240000007049 Juglans regia Species 0.000 description 1
- 235000009496 Juglans regia Nutrition 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 244000082204 Phyllostachys viridis Species 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
- 235000010716 Vigna mungo Nutrition 0.000 description 1
- 240000001417 Vigna umbellata Species 0.000 description 1
- 235000011453 Vigna umbellata Nutrition 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 108090000637 alpha-Amylases Proteins 0.000 description 1
- 102000004139 alpha-Amylases Human genes 0.000 description 1
- 229940024171 alpha-amylase Drugs 0.000 description 1
- 239000008346 aqueous phase Substances 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 239000011425 bamboo Substances 0.000 description 1
- 108010019077 beta-Amylase Proteins 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000000593 degrading effect Effects 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000010828 elution Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000015201 grapefruit juice Nutrition 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 210000003254 palate Anatomy 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 230000035484 reaction time Effects 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 235000020234 walnut Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/20—Malt products
- A23L7/25—Fermentation of cereal malt or of cereal by malting
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts or essential oils
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Mycology (AREA)
- Inorganic Chemistry (AREA)
- Biotechnology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
본 발명은 산머루 엿 및 이의 제조방법에 관한 것으로 보다 상세하게는 종래의 엿에 있어서 산머루를 포함하도록 하여 기호성, 기능성을 보다 향상시킨 산머루 엿 및 이의 제조방법에 관한 것이다.TECHNICAL FIELD The present invention relates to wild chickpea and a method for preparing the same, and more particularly, to a wild chickpea and a method for producing the same, which include the wild buckwheat in the conventional yeast, thereby improving palatability and functionality.
본 발명은 엿의 기능성과 기호성을 향상시키기 위해 산머루를 착즙한 과즙 또는 산머루를 효소처리하여 얻은 과즙을 엿에 첨가한 산머루 엿 제공을 목적으로 한다.An object of the present invention is to provide a wild berry malt in which the juice obtained by enzymatic treatment of wild berry or wild berry is added to the malt to improve the functionality and palatability of the malt.
또한 본 발명은 종래 엿 제조에 있어서, 산머루를 과즙 형태로 첨가하는 단계를 포함하는 산머루 엿 제조방법 제공을 목적으로 한다.In another aspect, the present invention is to provide a method for manufacturing a wild malt, including the step of adding a wild grape in the form of juice.
Description
본 발명은 산머루 엿 및 이의 제조방법에 관한 것으로 보다 상세하게는 종래의 엿에 있어서 산머루를 포함하도록 하여 기호성, 기능성을 보다 향상시킨 산머루 엿 및 이의 제조방법에 관한 것이다.TECHNICAL FIELD The present invention relates to wild chickpea and a method for preparing the same, and more particularly, to a wild chickpea and a method for producing the same, which include the wild buckwheat in the conventional yeast, thereby improving palatability and functionality.
산머루(Vitis coignetiae)는 쌍떡잎식물 갈매나무목 포도과에 속하는 머루류의 일종으로 한국, 일본, 중국 등지에 분포하고 있다. 잎은 어긋나고 둥근 심장 모양이며 보통 3갈래로 얕게 갈라지고 가장자리에 톱니가 있으며, 꽃은 노란빛을 띤 녹색이고 열매는 공 모양이다.Mountain buckthorn (Vitis coignetiae) is a type of buckthorn belonging to the dicotyledonous buckthorn vine family and is distributed in Korea, Japan, and China. Leaves are alternate, round heart-shaped, usually three-branched, shallowly serrated, serrated at the edges, flowers are yellowish green, and berries are ball-shaped.
산머루는 잎과 열매의 형상과 특징에 따라 여러 가지 종류가 있다.Wild buckthorn comes in many varieties, depending on the shape and characteristics of the leaves and berries.
산머루는 칼슘, 인, 철분, 화분 및 안토시아닌 성분이 다량 함유되어 있어 영양성분이 우수하고, 이러한 영양성분을 함유한 산머루는 열매와 어린눈을 식용하며 열매로 술을 담그기도 한다. 또한 산머루를 착즙한 즙, 산머루를 이용한 산머루차의 형태로 산머루를 섭취하기도 한다. Wild grapes are rich in calcium, phosphorus, iron, pollen, and anthocyanin, so they are excellent in nutrients. Wild grapes containing these nutrients edible fruits and young eyes and soaked with alcohol. In addition, the juice of the wild grapes, and the wild grapes in the form of wild grapes are ingested.
엿은 쌀이나 조, 고구마, 옥수수 등과 같은 곡식을 이용하여 제조하는 우리나나 전통 먹거리중의 하나로서 먹거리가 귀하던 예전에는 엿이 중요한 간식이자 먹거리 였으나, 산업이 발전함에 따라 다양한 먹거리가 상품화되어 있는 현대 사회에서 엿은 점차적으로 그 섭취량이 감소하고 있다.The malt was one of us or traditional foods made from grains such as rice, rice, sweet potato, corn, etc. In the past, the malt was an important snack and food, but as the industry develops, various kinds of food are commercialized. In modern society, malt gradually decreases intake.
엿은 쌀이나 조, 고구마, 옥수수 등과 같은 곡식중에 함유된 녹말과 엿기름으로 제조하는 달고 끈끈한 음식으로서, 곡식에 엿기름을 섞어 불에 여러 번 가열하고 당화시켜 졸인 후에 경화시키면 구리 빛 색상의 갱엿(또는 검은 엿)이 만들어지며, 경화되기 전의 겔(gel)상태의 갱엿을 가공장치에 의해 여러 번 잡아 늘려서 공기가 들어가도록 하면 흰엿이 된다. Malt is a sweet and sticky food made from starch and malt in grains such as rice, crude, sweet potato, and corn.It is mixed with malt, heated in a fire several times, saccharified, and cured. Black syrup) is made, and the gel syrup before hardening is stretched several times by a processing device to allow air to enter into the white syrup.
엿은 첨가되는 첨가물의 종류에 의해 호박색을 띄는 호박엿 등 다양한 종류의 엿이 시판되고 있다.Various types of syrups such as amber syrup, which have a amber color, are commercially available depending on the types of additives to be added.
현대인은 항상 새로운 형태의 음식을 맛보고자 하는 욕구가 있으며, 특히 건강에 좋은 먹거리를 선호하고 있는데, 엿에는 다량의 당분이 함유되어 있다는 이유로 비만과 성인병을 우려하여 현대인들이 기피하는 경향이 있다. 따라서 소비자의 기호를 충족시킬 수 있는 새로운 형태의 엿을 개발할 필요성이 대두되어 왔다.Modern people always have a desire to taste new forms of food, especially healthy foods, and because they contain large amounts of sugar, they tend to avoid modern people because they are concerned about obesity and adult diseases. Thus, there has been a need to develop new types of candy that can satisfy consumer preferences.
특히 특정 첨가물을 첨가한 엿의 경우 통상적으로 첨가물의 가루를 갱엿에 첨가하여 제조하기 때문에, 시식 후 입안에 첨가재료가 남아 있어 이물감을 느끼게 하는 단점이 있었다.In particular, in the case of the syrup to which a specific additive is added, since the additive is usually prepared by adding the powder to the gang rape, there is a disadvantage in that after the tasting, the additive material remains in the mouth to feel a foreign body.
한편 본 발명과 관련된 종래 기술로서 다양한 성분이 함유된 엿과 이에 대한 제조방법이 있으나, 이들은 산머루를 포함하는 엿 및 이의 제조방법을 주요한 내용 으로 하는 본원발명과는 그 기술적 구성을 달리한다.On the other hand as the prior art related to the present invention, there is a syrup containing a variety of components and a method for manufacturing the same, they differ from the technical configuration of the present invention, the main content of the syrup including a wild berry and its manufacturing method.
본 발명은 상기에서 언급한 문제를 해결하기 위해 도출된 것으로서 엿의 기능성과 기호성을 향상시키기 위해 산머루를 착즙한 과즙 또는 산머루를 효소처리하여 얻은 과즙을 엿에 첨가한 산머루 엿 제공을 목적으로 한다.The present invention has been made in order to solve the above-mentioned problems, and an object of the present invention is to provide an extract of wild grapefruit, in which the juice obtained by enzymatic treatment of wild grapefruit or wild grapefruit is added to the malt to improve the functionality and palatability of the malt.
또한 본 발명은 종래 엿 제조에 있어서, 산머루를 과즙 형태로 첨가하는 단계를 포함하는 산머루 엿 제조방법 제공을 목적으로 한다.
In another aspect, the present invention is to provide a method for producing a wild malt malt comprising the step of adding a wild grape in the form of juice.
본 발명은 상기와 같은 목적을 달성하기 위한 수단으로 종래의 엿에 있어서, 산머루를 포함하는 산머루 엿을 제공한다. The present invention, in the conventional candy as a means for achieving the above object, provides a wild pine candy containing wild berry.
본 발명의 산머루 엿에 있어서 산머루는 0.1∼40중량％ 첨가되어질 수 있다. 본 발명의 산머루 엿에서 산머루를 0.1중량％ 미만 첨가하면 엿에서 산머루를 첨가하는 의미가 없으며, 산머루를 40중량％ 초과하여 사용하면 산머루의 첨가에 따른 뚜렷한 효과의 상승이 미미하고, 기타 엿에 첨가되는 구성성분의 함량이 감소하여 엿의 관능성이 감소할 우려가 있다. 따라서 본 발명의 산머루 엿에서 산머루는 0.1∼40중량％ 첨가되는 것이 좋다.In the wild malt of the present invention, wild grapes may be added in an amount of 0.1 to 40% by weight. The addition of less than 0.1% by weight of wild berry in the present invention of the present invention does not mean adding wild berry in the malt, and the use of more than 40% by weight of wild berry has no significant increase in effect due to the addition of wild berry, and it is added to the other malt. There is a fear that the content of the constituents to be reduced to decrease the functionality of the candy. Therefore, it is preferable that 0.1-40% by weight of wild grapefruit is added to the wild grape malt of the present invention.
본 발명의 산머루 엿에서 산머루는 산머루를 착즙한 과즙, 또는 효소 처리한 과즙을 30∼60브릭스(Brix)로 농축시킨 산머루 농축액을 사용할 수 있다. 이때 산 머루 과즙의 농축은 식품관련 분야에서 통상적으로 이용하는 산머루 과즙으로부터 진공농축, 감압농축과 같은 농축방법을 이용하여 전술한 수치 범위로 농축되어진 산머루 농축과즙을 얻을 수 있다.In the wild berry of the present invention, the wild berry can be used the juice of the wild berry, or the wild berry concentrate obtained by concentrating the enzyme-treated juice to 30 to 60 Brix (Brix). In this case, the concentration of the wild grapefruit juice can be obtained from the wild grape juice commonly used in the food-related field by using a concentration method such as vacuum concentration, reduced pressure concentration, the concentrated wild grape juice.
본 발명에 의해 제조한 산머루 엿은 수분을 8∼15중량％ 함유하는 것이 바람직하다. 본 발명의 산머루 엿에서 수분이 8중량% 미만이면 엿을 절단하는 과정에서 부서지는 정도가 심해져 포장 단계에서 손실량이 많아지며 보관 및 유통 중에도 형태를 유지하기 어려운 문제가 발생할 수 있다. 산머루 엿에서 수분이 15중량％ 초과하면 엿의 바삭한 느낌이 없이 쉽게 휘어지거나 엿을 섭취시 이나 입천장에 달라붙는 정도가 심해 엿을 섭취하는 관능성이 감소하는 문제가 발생할 수 있기 때문이다.It is preferable that the wild yam produced by this invention contains 8-15 weight% of moisture. When the moisture of the wild malt of the present invention is less than 8% by weight, the degree of breakage becomes severe during the cutting of the malt, resulting in a large amount of loss in the packaging step and difficulty in maintaining the shape even during storage and distribution. This is because when the moisture content of the wild malt is more than 15% by weight, it may be easily bent without the crispy feeling of the syrup, or when the malt is ingested or adhered to the palate, the sensory intake of the syrup may be reduced.
본 발명의 산머루 엿에 있어서, 산머루 엿은 본원발명의 필수 구성성분이 산머루 이외에 전분질, 엿기름을 포함하는 종래 엿에 함유되어지는 구성성분을 포함할 수 있다. 본 발명에서 이러한 종래 엿에 함유되어지는 구성성분은 본원발명에서 필수 구성성분이 아니므로 이하 자세한 내용은 생략하기로 한다. In the wild chickpea of the present invention, the wild chickpea may include a constituent contained in conventional yeast containing starch and malt in addition to the wild bran of the present invention. In the present invention, since the components contained in the conventional malt are not essential components in the present invention, the following detailed description will be omitted.
한편 본 발명은 산머루를 포함하는 산머루 엿의 제조방법을 포함한다.On the other hand, the present invention includes a method for producing a wild malt containing wild berry.
본 발명의 산머루 엿은 엿의 제조에 있어서, 산머루를 첨가하는 단계를 포함하여 산머루 엿을 제조할 수 있다.In the production of wild chickpea of the present invention, the wild chickpea may be prepared, including adding wild buckwheat.
본 발명의 산머루 엿 제조시 산머루는 0.1∼40중량％ 첨가되어질 수 있다. In preparing the wild malt of the present invention, wild grapes may be added in an amount of 0.1 to 40% by weight.
본 발명의 산머루 엿 제조시 산머루는 착즙, 또는 효소 처리하여 5∼30브릭 스의 산머루 과즙 또는 효소 처리 산머루 과즙을 사용할 수 있다. 또한 본 발명에서 엿에 첨가하는 산머루 과즙은 30∼60브릭스(Brix)로 농축시킨 농축과즙을 사용할 수 있다.The production of wild grape malt of the present invention, the wild grape juice may be juiced, or enzyme-treated 5 to 30 brix of wild grape juice or enzyme-treated wild grape juice can be used. In addition, the wild grape juice added to the malt in the present invention can be used concentrated juice concentrated to 30 to 60 Brix (Brix).
본 발명에서 산머루를 효소 처리하여 산머루 과즙을 얻을 때 사용하는 효소는 산머루에 껍질과 과육에 함유된 펙틴, 셀룰로오즈, 헤미셀룰로오즈를 분해시킬 수 있는 효소를 사용할 수 있다. 본 발명에서 이러한 효소의 일예로서 에코나제 씨이(Econase CE), 라피다제 프레스(Rapidase press), Rapidase C80 Max 중에서 선택된 어느 하나 이상을 사용할 수 있다. 또한 효소를 처리하여 산머루 과즙을 얻을때 과즙의 청징도 향상을 위해 효소를 1차 및 2차로 나누어 처리하여 산머루 과즙을 얻어 이 산머루 과즙을 사용하는 것이 본 발명의 목적인 산머루 엿 제조시 바람직하다. 본 발명에서 이러한 산머루 과즙을 얻을 때 효소를 1차 및 2차로 나누어 처리시 1차 효소는 에코나제 씨이(Econase CE), 라피다제 프레스(Rapidase press) 중에서 선택된 어느 하나를 사용할 수 있다. 산머루 과즙의 청징도 개선을 위한 2차 효소처리시에는 Rapidase C80 Max를 사용할 수 있다. In the present invention, the enzyme used to obtain wild berry juice by enzymatic treatment of wild grapes may use enzymes capable of degrading pectin, cellulose, and hemicellulose contained in the skin and flesh of wild grapes. As one example of the enzyme in the present invention, any one or more selected from Econase CE, Rapidase press, and Rapidase C80 Max may be used. In addition, when the enzyme is treated to obtain the wild berry juice, it is preferable to prepare the wild berry juice which is the object of the present invention to use the wild berry juice by treating the enzyme by primary and secondary to improve the clarity of the juice. In the present invention, when obtaining the wild berry juice, the enzyme is divided into primary and secondary treatments, and the primary enzyme may be any one selected from Econase CE and Rapidase press. Rapidase C80 Max can be used for secondary enzyme treatment to improve the clarity of wild grape juice.
본 발명의 산머루 과즙은 포도류에 함유되어 신맛을 나타내는 주석산(tartaric acid)을 제거하기 위해 저온 보다 바람직하게는 0±1℃에서 저장하여 석출되는 주석산을 제거한 것을 사용할 수 있다. In order to remove tartaric acid, which is contained in the grapevine and has a sour taste, the wild grape juice of the present invention may be used to remove tartaric acid, which is stored at 0 ± 1 ° C. and stored at a low temperature.
본 발명에서 산머루 과즙은 다음과 같은 방법으로 얻을 수 있다.Wild grape juice in the present invention can be obtained by the following method.
(1)산머루 열매를 파쇄하여 산머루 파쇄물을 얻는다.(1) The wild berry is crushed to obtain a wild crushed product.
(2)산머루 파쇄물을 압착하여 과즙을 얻고, 이 과즙속에 함유된 과피를 포함 하는 불순물을 제거하기 위해 여과함으로써 여과된 산머루 과즙을 얻는다. (2) The wild grape crushed product is squeezed to obtain a juice, and the filtered wild grape juice is obtained by filtration to remove impurities including the skin contained in the juice.
(3)여과된 산머루 과즙은 인체에 통상적으로 과즙을 살균하는 조건으로 살균을 실시할 수 있다. 일예로 여과된 과즙을 80∼95℃에서 10초∼30초 동안 순간 살균할 수 있다. (3) The filtered wild berry juice can be sterilized under conditions that sterilize the juice normally to the human body. For example, the filtered juice can be sterilized at 80-95 ° C. for 10 seconds to 30 seconds.
상기 (1)∼(3)단계를 이용하여 얻은 산머루 과즙을 본 발명의 산머루 엿 제조시 사용할 수 있으나 여과된 산머루 과즙을 원심분리하여 보다 불순물을 제거한 산머루 과즙을 사용할 수 있다. 또한 산머루 과즙의 신맛을 감소시키기 위해 상기 (1)∼(3)단계를 이용하여 얻은 산머루 과즙을 -20℃에서 저장하여 석출되는 주석산을 제거한 후 주석산이 제거된 산머루 과즙을 동결저장하여 보관할 수 있다. 일예로 -20∼-40℃에서 산머루 과즙을 동결저장하여 보관할 수 있다.The wild berry juice obtained by using the above steps (1) to (3) can be used in the production of the wild berry juice of the present invention, but the wild berry juice can be used to remove impurities by centrifuging the filtered wild berry juice. Also, in order to reduce the acidity of the wild berry juice, the wild berry juice obtained by using the above steps (1) to (3) may be stored at -20 ° C. to remove the tartaric acid that is precipitated, and then the sperm juice from which the tartaric acid has been removed may be frozen and stored. . For example, it can be stored by freezing the wild grape juice at -20 ~ -40 ℃.
또한 본 발명은 상기 (1)∼(3)단계중에서 (2)단계 후 산머루 과즙을 농축하여 30∼60브릭스(Brix)로 농축된 산머루 농축액을 얻고 이를 엿 제조시 첨가하여 산머루 엿을 제조할 수 있다. In addition, the present invention can concentrate the wild berry juice after step (2) in the steps (1) to (3) to obtain a concentrated wild berry concentrate concentrated to 30 to 60 brix (Brix) and can be added during the production of malt syrup have.
본 발명에서 산머루 효소 처리 과즙은 다음과 같은 방법으로 얻을 수 있다.Wild grape enzyme treated juice in the present invention can be obtained by the following method.
(1)산머루 열매를 파쇄하여 산머루 파쇄물을 얻는다.(1) The wild berry is crushed to obtain a wild crushed product.
(2)산머루 파쇄물은 효소반응을 시키기 전에 효소반응에 적합한 온도로 산머루 파쇄물을 예열처리하고 반응기로 이송시킨다.(2) Wild grape crushed products are preheated and transferred to the reactor at a temperature suitable for the enzymatic reaction before enzymatic reaction.
(3)반응기에 이송되어진 효소 첨가 산머루 파쇄물을 교반하여 효소 반응을 시킨다.(3) Enzyme reaction is carried out by stirring the enzyme-added wild crushed product delivered to the reactor.
(4)산머루 파쇄물의 효소반응이 종료되면 착즙기를 이용하여 산머루 착즙액 을 얻는다.(4) When the enzyme reaction of wild grape crushed product is completed, a wild grape juice liquid is obtained using a juicer.
(5)산머루 착즙액을 여과하여 과피를 포함하는 불순물을 제거하고, 불순물을 보다 많이 제거하기 위해 여과 후 산머루 착즙액을 원심분리한다.(5) Filter the wild grape juice to remove impurities including the rind, and centrifuge the wild grape juice after filtration to remove more impurities.
(6)원심분리한 산머루 착즙액의 청징도를 향상시키고자 2차 효소를 첨가하고 반응시켜 효소처리를 이용한 산머루의 효소 처리 착즙액을 얻는다.(6) In order to improve the clarity of the centrifuged wild grape juice, a secondary enzyme is added and reacted to obtain an enzyme-treated juice of wild grape using the enzyme treatment.
(7)효소 처리 착즙은 인체에 유해한 미생물을 제거하기 위해 통상적으로 과즙을 살균하는 조건으로 살균을 실시할 수 있다. 일예로 여과된 과즙을 80∼95℃에서 10초∼30초 동안 순간 살균할 수 있다. (7) Enzyme Treatment The juice can be sterilized under conditions that normally sterilize the juice in order to remove microorganisms harmful to the human body. For example, the filtered juice can be sterilized at 80-95 ° C. for 10 seconds to 30 seconds.
상기 (1)∼(7)단계를 이용하여 얻은 산머루 효소 처리 과즙은 신맛을 감소시키기 위해 -20℃에서 저장하여 석출되는 주석산을 제거한 후 주석산이 제거된 산머루 과즙을 동결저장하여 보관할 수 있다. 일예로 -20∼-40℃에서 산머루 과즙을 동결저장하여 보관할 수 있다.The wild grape enzyme-treated juice obtained by using the above steps (1) to (7) may be stored at -20 ° C. to remove tartaric acid which is precipitated by storage at −20 ° C. in order to reduce acidity, and then freeze-store the wild grape juice from which tartaric acid has been removed. For example, it can be stored by freezing the wild grape juice at -20 ~ -40 ℃.
또한 본 발명은 상기 (1)∼(7)단계를 이용하여 얻은 산머루 효소 처리 과즙에서 (7)단계 후 살균한 산머루 과즙을 농축하여 30∼60브릭스(Brix)로 농축된 산머루 농축액을 얻고 이를 엿 제조시 첨가하여 산머루 엿을 제조할 수 있다. In addition, the present invention is concentrated in the wild grape enzyme treated juice obtained by using the above (1) to (7) step (7) to sterilize the sterile juice was sterilized after step (7) to obtain a concentration of wild berry concentrate concentrated to 30 to 60 Brix (Brix) It can be added at the time of manufacture to prepare a wild malt.
이하 본 발명의 산머루 엿 제조방법을 보다 상세히 설명하면 다음과 같다.Hereinafter, the production method of wild malt of the present invention will be described in more detail.
전분입자는 상온에서 불용성이지만 수용액상에서 열을 받으면 수분을 흡수해서 부풀고(swelling), 계속 가열해 일정온도(호화온도) 이상이 되면 전분입자내의 수소결합이 붕괴되어 각 전분사슬이 수용액상으로 풀려 나오는데, 이 단계를 호화 라고 하며, 이는 당화를 위한 필수적 과정으로 흔히 "고두밥을 만든다" 또는 "고슬하게 밥을 찐다"고 표현한다. Starch particles are insoluble at room temperature, but when they are heated in an aqueous solution, they absorb water, swell, and continue heating until they reach a certain temperature (luxing temperature) .The hydrogen bonds in the starch particles collapse, and each starch chain is released into the aqueous phase. This step is called luxury, which is often referred to as "making rice beans" or "steaming rice".
호화과정에서 생성된 전분이 알파전분(α-starch)이며, 전분질이 쌀인 경우는 알파라이스(α-rice) 라고 하는데, 전분의 호화에 필요한 최적온도는 전분의 종류, 수분의 양, 입도에 따라 다르지만 보통의 경우 55∼65℃, 바람직하게는 60℃ 정도가 적합하며, 온도가 높아지면 호화시간이 빨라지고, 쌀의 경우 70℃에서는 수시간이 소요되나 100℃에서는 20분 정도 소요된다.The starch produced during the gelatinization process is alpha starch, and if the starch is rice, it is called alpha rice. The optimum temperature for gelatinization of starch depends on the type of starch, the amount of water and the particle size. Different, but usually 55-65 ℃, preferably about 60 ℃ is suitable, the higher the temperature, the faster the gelatinization time, the rice takes several hours at 70 ℃ but 20 minutes at 100 ℃.
쌀의 호화는 품종, 품질, 입도 등에 따라 차이가 있으나 보통 1∼2배, 바람직하게는 1.4∼1.8배의 물을 가하여 12∼4시간 정도 침지시킨 후 물기를 빼고 떡시루나 찜통에서 밥이 고슬해질 때까지 찐다. The luxury of rice varies depending on varieties, quality, and grain size, but it is usually immersed for 1 to 2 times, preferably 1.4 to 1.8 times, and soaked for 12 to 4 hours, and then drained. Steam until
옥수수의 경우에는 조직이 단단하므로 쌀 보다 오랜 시간 물에 불리고 오랫동안 찌는 것이 바람직한데, 전통적으로 고두밥을 만드는 공정은 시루에 전분질(쌀 등)을 담고, 시루밑에는 대나무로 엮은 발을 놓고 불을 지펴 호화시킬 수 있으며, 또한 시루 이외에도 찜통과 스팀에 의한 방법을 이용할 수도 있다.In the case of corn, since the tissue is hard, it is preferable to soak it in water for a longer time than steam and steam it for a long time. Traditionally, the process of making gourd rice contains starch (rice, etc.) in shiru, and puts bamboo feet under the shiru. In addition to shiru, steaming and steaming methods can also be used.
엿기름은 엿기름물 제조전의 건조된 상태이며, 엿기름물은 엿기름에 물을 가하여 압착으로 착즙시킨 맥아효소 추출액을 말하는 것으로, 엿기름을 만드는 제조공정을 간략하게 도식하면 다음과 같다.Malt is a dried state before malt production. Malt refers to malt enzyme extract extracted by pressing water to malt and compressed. The production process of making malt is briefly described as follows.
겉보리 → 침지 → 발아 → 교반 →건조 →엿기름Barley → Soaking → Germination → Stirring → Drying → Malt
보리는 아밀라제(amylase)를 가지지 않으나 보리가 발아한 엿기름은 전분을 분해하는 알파-아밀라제 및 베타-아밀라제를 함유하고 있는데, 엿기름에 함유되어 있는 효소의 양은 싹이 트기 시작해서 싹이 성장함에 따라 달라지고 싹의 길이가 겉보리 알맹이 길이의 1∼1.5배 일 때 효소의 함량이 가장 높다. Barley does not have amylase, but barley germinated malt contains alpha-amylase and beta-amylase, which break down starch, and the amount of enzyme in malt varies as the bud begins to grow and grow. The content of enzyme is highest when the shoot length is 1 ~ 1.5 times the length of barley kernels.
보리의 발아에 필요한 시간은 온도에 따라 다르지만 일반적으로 15℃ 이하에서는 2주일, 20℃에서는 8일 가량이 소요되며, 보통 14∼18℃에서 발아시키는데, 일반적으로 보리를 하룻밤 물에 담가서 수분을 흡수시키는데, 발아에 필요한 수분은 약 40∼45％로서, 최종적으로 발아된 맥아는 햇빛에서 수분함량이 10％ 정도 되도록 건조시킨다. The time required for germination of barley varies depending on the temperature, but generally it takes about 2 weeks at 15 ℃ or lower and 8 days at 20 ℃, and usually germinates at 14-18 ℃. Soaking barley in water overnight to absorb moisture The amount of water required for germination is about 40 to 45%, and the finally germinated malt is dried to about 10% moisture in sunlight.
보리를 이용한 엿기름 제조와 마찬가지로 밀 등을 이용하여 엿기름을 제조할 수도 있지만, 밀의 경우 보리에 비해 아밀라제의 효소활성이 조금 떨어진다.Similar to the production of malt using barley, malt may be prepared using wheat, but wheat has slightly lower enzyme activity compared to barley.
엿기름물 추출은 일반적으로 분쇄한 맥아(엿기름 가루) 중량의 10∼20배 정도의 물을 가하여 2시간 이상 실온에서 침지시켜 걸러내는데, 아밀라제의 최적온도인 55℃∼60℃에서는 아밀라제의 용출이 잘 되지 않으므로 15℃∼20℃ 정도에서 용출시키는 것이 좋고, 색깔의 갈변도 막을 수 있다.Malt extraction is generally carried out by dipping at room temperature for at least 2 hours by adding about 10-20 times the weight of crushed malt (malt malt powder). At the optimal temperature of amylase, the elution of amylase is very good. Since it does not, it is good to elute at about 15 to 20 degreeC, and browning of a color can also be prevented.
본 발명의 산머루 엿은 먼저 호화시킨 전분질 40∼94.9중량％에 엿기름 5∼20중량％ 첨가하여 가열교반하면서 당화 후 얻은 당화액을 1차 수분 20-25중량%로 농축시킨 다음 상기에서 언급한 방법에 의해 얻을 수 있는 산머루 과즙 0.1∼40중량％를 첨가하여 2차 농축하여 제조한다. The wild bran of the present invention is first added to 40 to 94.9% by weight of the gelatinized starch, and 5 to 20% by weight of the malt is concentrated by heating and stirring the saccharified solution obtained after saccharification to 20-25% by weight of the first moisture and then the method mentioned above It is prepared by adding 0.1-40 wt% of wild grape juice obtained by
당화공정은 산머루 과즙, 호화된 전분과 엿기름을 혼합하여 감미를 발생하게 하는 본 과정에 해당하는데, 일반적으로 당화도중에 교반이 없이 정지된 상태에서 당화를 하는 것보다 교반을 해주는 것이 바람직한데, 교반에 의해 엿기름(효소)이 전분질(기질)에 대한 접촉범위가 많아져 당화반응 시간을 단축시킬 수 있게 한다. The saccharification process corresponds to the process of producing sweetness by mixing wild grape juice, gelatinized starch and malt, and generally it is preferable to stir rather than to saccharify in the state without stirring during saccharification. As a result, malt (enzyme) increases the contact range with the starch (substrate), which can shorten the saccharification reaction time.
당화공정은 보통 50∼65℃에서 5∼7시간 동안, 바람직하게는 60℃ 정도의 온도에서 6시간 동안 수행하는 것이 좋다. 당화공정에서 65℃ 이상의 온도에서는 맥아효소의 열안전성이 문제가 되며, 온도가 50℃이하로 내려가면 반응효율이 떨어질 뿐만 아니라, 초산균 및 젖산균에 의한 신맛이 나게 되므로 주의하여야 한다. The saccharification process is usually performed for 5 to 7 hours at 50 to 65 ℃, preferably for 6 hours at a temperature of about 60 ℃. At the temperature above 65 ℃ in the saccharification process, the heat safety of the malt enzyme is a problem, and if the temperature is lowered below 50 ℃, the reaction efficiency is reduced, as well as the acidity of acetic acid and lactic acid bacteria to be careful.
당화공정의 말기에 밥알이 뜨는 이유는 당화중에 밥알의 전분이 분해되어 용해되면서 밥알이 가벼워지고, 당화액의 비중이 상대적으로 커짐에 따른 현상으로 판단된다.The reason why rice grains float at the end of the saccharification process is that the rice grains become lighter as the starch of rice grains are dissolved and dissolved during saccharification, and the specific gravity of the saccharification liquid is relatively increased.
농축공정은 상기에서 제조한 당화액의 찌꺼기를 분리한 상등액을 고온으로 농축하여 엿을 제조하는 과정으로서, 조청제조의 경우 수분 20∼25중량％ 함유하는 것이 좋고, 엿은 1차 농축 및 2차 농축을 거쳐 수분함량이 8∼15중량％ 정도로 조절하여 산머루 엿을 제조한다.Concentration step is a process for preparing the syrup by condensing the supernatant from the residue of the saccharified solution prepared at a high temperature, it is preferable to contain 20 to 25% by weight moisture in the case of the preparation of syrup, Through concentration, the moisture content is adjusted to about 8 to 15% by weight to prepare a wild malt.
이하 본 발명의 내용을 실시예를 통하여 구체적으로 설명한다. 그러나, 이들은 본 발명을 보다 상세하게 설명하기 위한 것으로 본 발명의 권리범위가 이들에 의해 한정되는 것은 아니다.Hereinafter, the content of the present invention will be described in detail through examples. However, these are intended to explain the present invention in more detail, and the scope of the present invention is not limited thereto.
<실시예 1> 산머루 과즙 제조Example 1 Preparation of Wild Grape Juice
산머루 열매 5kg을 준비하고 스크류 펌프를 이용하여 산머루 열매를 연속적으로 파쇄하여 산머루 파쇄물을 얻었다.5 kg of wild berry fruit was prepared, and the wild berry fruit was continuously crushed using a screw pump to obtain a wild crushed product.
산머루 파쇄물을 압착하여 과즙을 얻고, 이 과즙속에 함유된 과피를 포함하는 불순물을 제거하기 위해 80메쉬(mesh) 진동체를 통과시켜 여과함으로써 여과된 산머루 과즙을 얻었다. The wild grape crushed product was pressed to obtain a juice, and filtered through the 80 mesh vibrating body to remove impurities including the skin contained in the juice.
여과된 산머루 과즙을 90℃에서 30초 동안 순간 살균한 후 상온으로 냉각하고 -20℃에서 3일 동안 저장하여 석출되는 주석산을 제거한 산머루 과즙 2.7kg을 얻었다. The filtered wild berry juice was sterilized at 90 ° C. for 30 seconds and then cooled to room temperature and stored at −20 ° C. for 3 days to obtain 2.7 kg of wild berry juice from which tartaric acid was removed.
<실시예 2> 산머루 농축액 제조Example 2 Preparation of Wild Grape Concentrate
산머루 열매 5kg을 준비하고 스크류 펌프를 이용하여 산머루 열매를 연속적으로 파쇄하여 산머루 파쇄물을 얻었다.5 kg of wild berry fruit was prepared, and the wild berry fruit was continuously crushed using a screw pump to obtain a wild crushed product.
산머루 파쇄물을 압착하여 과즙을 얻고, 이 과즙속에 함유된 과피를 포함하는 불순물을 제거하기 위해 80메쉬(mesh) 진동체를 통과시켜 여과함으로써 여과된 산머루 과즙을 얻었다. The wild grape crushed product was pressed to obtain a juice, and filtered through the 80 mesh vibrating body to remove impurities including the skin contained in the juice.
여과된 산머루 과즙은 감압농축을 실시하여 40ㅁ1 브릭스로 농축된 산머루 농축액을 얻었다.The filtered wild grape juice was concentrated under reduced pressure to obtain a wild grape concentrate concentrated to 40 × 1 brix.
산머루 농축 과즙을 90℃에서 30초 동안 순간 살균한 후 상온으로 냉각하고 -20℃에서 3일 동안 저장하여 석출되는 주석산을 제거한 산머루 농축 과즙 1.3kg을 얻었다. The concentrated wild grape juice was sterilized at 90 ° C. for 30 seconds, then cooled to room temperature and stored at −20 ° C. for 3 days to obtain 1.3 kg of wild grape concentrate juice from which tartaric acid was removed.
<실시예 3> 산머루 효소 처리 과즙 제조Example 3 Production of Wild Grape Enzyme Treated Juice
산머루 열매 5kg을 스크류 펌프를 이용하여 연속적으로 파쇄하고, 산머루 파쇄물에 라피다제 프레스(Rapidase press) 효소액(DSM Food Specialties, Nederland) 60ppm을 첨가하고 45℃로 조정된 예열기를 통화시키고 반응기로 이송시켰다.5 kg of berry fruit was continuously crushed using a screw pump, and 60 ppm of Rapidase press enzyme solution (DSM Food Specialties, Nederland) was added to the berry crush, and the preheater adjusted to 45 ° C. was transferred to the reactor.
반응기에 이송되어진 효소 첨가 산머루 파쇄물을 45℃에서 50rpm으로 1시간 30분 동안 교반하여 산머루 파쇄물을 1차 효소 반응시킨 다음 착즙기를 이용하여 산머루 착즙액을 얻었다.The enzyme-added wild grape crushed product transferred to the reactor was stirred at 50 rpm for 1 hour and 30 minutes at 45 ° C., and the wild grape crushed product was subjected to the first enzymatic reaction, and the wild grape juice was obtained using a juicer.
산머루 착즙액을 80메쉬 진동체를 통과시켜 연속적으로 여과한 후 5000rpm에서 30초 동안 원심분리를 실시하였다.Wild grape juice was continuously filtered through an 80 mesh vibrating body and centrifuged at 5000 rpm for 30 seconds.
원심분리한 산머루 착즙액에 라피다제 C80 MAX 효소액(AB Enzymes, Finland)을 100ppm 첨가하고 50℃에서 50rpm으로 1시간 30분 동안 교반시켜 2차 효소반응을 실시하여 산머루 효소 처리 과즙을 얻는다.100 ppm of rapidase C80 MAX enzyme solution (AB Enzymes, Finland) was added to the centrifuged wild grape juice, and the mixture was stirred at 50 rpm for 1 hour and 30 minutes to carry out a second enzyme reaction to obtain a wild grape enzyme treated juice.
산머루 효소 처리 과즙은 90℃에서 30초 동안 순간 살균한 후 상온으로 냉각한 다음 5000rpm으로 30초 동안 원심분리하고 -20℃에서 3일 동안 저장하여 석출되는 주석산을 제거한 산머루 과즙 3.3kg을 얻었다. The wild grape enzyme treated juice was sterilized at 90 ° C. for 30 seconds, cooled to room temperature, then centrifuged at 5000 rpm for 30 seconds, and stored at −20 ° C. for 3 days to obtain 3.3 kg of wild grape juice from which tartaric acid was removed.
<실시예 4> 산머루 효소 처리 농축액 제조Example 4 Preparation of Wild Grape Enzyme Treated Concentrate
산머루 효소 처리 과즙을 원심분리한 후 감압농축하여 40ㅁ1 브릭스로 농축 된 산머루 농축액을 얻는 단계를 추가하는 것을 제외하고는 실시예 3과 동일한 방법을 이용하여 산머루 농축액 1.6kg을 얻었다. The wild grape concentrate 1.6kg was obtained by the same method as Example 3 except for centrifuging the wild grape enzyme-treated juice and concentrating under reduced pressure to obtain a wild grape concentrate concentrated to 40 × 1 brix.
<실시예 5><Example 5>
전분은 전분중량의 1.8배의 물을 가해 20시간 동안 침지한 후 물기를 빼고 찜통에 쪄서 호화시킨 전분을 제조하고, 보리를 40％ 정도의 수분으로 15℃에서 발아시켜 엿기름을 준비하였다. Starch was added to 1.8 times the weight of starch, soaked for 20 hours, drained and steamed in a steamer to prepare a luxury starch, barley was germinated at 15 ℃ with about 40% water to prepare malt.
호화시킨 전분질 70중량％에 엿기름 10중량％ 첨가하여 혼합하고 가열, 교반하면서 60℃에서 6시간 동안 당화시켰다.10 wt% of malt oil was added to 70 wt% of gelatinized starch, mixed, and saccharified for 6 hours at 60 DEG C while heating and stirring.
상기에서 얻은 당화액의 찌꺼기를 분리한 상등액을 1차 농축하여 수분 23중량％를 함유하는 조청을 얻은 후 실시예 1에서 얻은 산머루 과즙 20중량％을 첨가, 2차 농축하여 수분 8중량％을 함유하는 산머루 엿을 제조하였다.The supernatant from which the residue of the saccharified liquid obtained above was separated was first concentrated to obtain a crude syrup containing 23 wt% of water, and then 20 wt% of the wild grape juice obtained in Example 1 was added and concentrated twice to contain 8 wt% of water. Wild sperm was prepared.
<실시예 6><Example 6>
전분은 전분중량의 1.8배의 물을 가해 20시간 동안 침지한 후 물기를 빼고 찜통에 쪄서 호화시킨 전분을 제조하고, 보리를 40％ 정도의 수분으로 15℃에서 발아시켜 엿기름을 준비하였다. Starch was added to 1.8 times the weight of starch, soaked for 20 hours, drained and steamed in a steamer to prepare a luxury starch, barley was germinated at 15 ℃ with about 40% water to prepare malt.
호화시킨 전분질 80중량％에 엿기름 12.5중량％ 첨가하여 혼합하고 가열, 교반하면서 55℃에서 7시간 동안 당화시켰다.12.5% by weight of malt oil was added to 80% by weight of gelatinized starch, mixed, and saccharified at 55 ° C for 7 hours while heating and stirring.
상기에서 얻은 당화액의 찌꺼기를 분리한 상등액을 1차 농축하여 수분 25중 량％를 함유하는 조청을 얻은 후 실시예 2에서 얻은 40브릭스의 산머루 농축액 7.5중량％를 첨가, 2차 농축하여 수분 12중량％을 함유하는 산머루 엿을 제조하였다.The supernatant from which the residue of the saccharified solution obtained above was concentrated was first obtained to obtain a crude syrup containing 25% by weight of water. Then, 7.5 wt% of 40 brix of the wild grape concentrate obtained in Example 2 was added and concentrated twice to obtain water. Wild chickpea containing weight% was prepared.
<실시예 7><Example 7>
전분은 전분중량의 1.8배의 물을 가해 20시간 동안 침지한 후 물기를 빼고 찜통에 쪄서 호화시킨 전분을 제조하고, 보리를 40％ 정도의 수분으로 15℃에서 발아시켜 엿기름을 준비하였다. Starch was added to 1.8 times the weight of starch, soaked for 20 hours, drained and steamed in a steamer to prepare a luxury starch, barley was germinated at 15 ℃ with about 40% water to prepare malt.
호화시킨 전분질 70중량％에 엿기름 10중량％ 첨가하여 혼합하고 가열, 교반하면서 60℃에서 6시간 동안 당화시켰다.10 wt% of malt oil was added to 70 wt% of gelatinized starch, mixed, and saccharified for 6 hours at 60 DEG C while heating and stirring.
상기에서 얻은 당화액의 찌꺼기를 분리한 상등액을 1차 농축하여 수분 23중량％를 함유하는 조청을 얻은 후 실시예 3에서 얻은 산머루 효소 처리 과즙 20중량％을 첨가, 2차 농축하여 수분 8중량％을 함유하는 산머루 엿을 제조하였다.The supernatant from which the residue of the saccharified liquid obtained above was separated was first concentrated to obtain a crude syrup containing 23 wt% of water, and 20 wt% of the wild grape enzyme-treated juice obtained in Example 3 was added and concentrated twice to obtain 8 wt% of water. A wild malt containing was prepared.
<실시예 8><Example 8>
전분은 전분중량의 1.8배의 물을 가해 20시간 동안 침지한 후 물기를 빼고 찜통에 쪄서 호화시킨 전분을 제조하고, 보리를 40％ 정도의 수분으로 15℃에서 발아시켜 엿기름을 준비하였다. Starch was added to 1.8 times the weight of starch, soaked for 20 hours, drained and steamed in a steamer to prepare a luxury starch, barley was germinated at 15 ℃ with about 40% water to prepare malt.
호화시킨 전분질 80중량％에 엿기름 12.5중량％ 첨가하여 혼합하고 가열, 교반하면서 55℃에서 7시간 동안 당화시켰다.80% by weight of gelatinized starch to 12.5% by weight malt The mixture was added, mixed, and saccharified for 7 hours at 55 DEG C while heating and stirring.
상기에서 얻은 당화액의 찌꺼기를 분리한 상등액을 1차 농축하여 수분 25중 량％를 함유하는 조청을 얻은 후 실시예 4에서 얻은 40브릭스의 산머루 효소 처리 농축 액 7.5중량％을 첨가, 2차 농축하여 수분 12중량％을 함유하는 산머루 엿을 제조하였다.The supernatant obtained by separating the residues of the saccharified solution obtained above was first concentrated to obtain a crude syrup containing 25% by weight of water. Then, 7.5 wt% of 40 brix acid-enzyme-treated concentrate obtained in Example 4 was added, followed by secondary concentration. To prepare a wild chickpea containing 12% by weight of water.
<비교예 1>Comparative Example 1
전분은 전분중량의 1.8배의 물을 가해 20시간 동안 침지한 후 물기를 빼고 찜통에 쪄서 호화시킨 전분을 제조하고, 보리를 40％ 정도의 수분으로 15℃에서 발아시켜 엿기름을 준비하였다. Starch was added to 1.8 times the weight of starch, soaked for 20 hours, drained and steamed in a steamer to prepare a luxury starch, barley was germinated at 15 ℃ with about 40% water to prepare malt.
호화시킨 전분질 80중량％ 첨가하고, 엿기름 20중량％ 첨가하여 혼합하고 가열, 교반하면서 60℃에서 6시간 동안 당화시켰다.80% by weight of gelatinized starch was added, 20% by weight of malt was added, mixed, and saccharified at 60 ° C for 6 hours while heating and stirring.
상기에서 얻은 당화액의 찌꺼기를 분리한 상등액을 1차 농축하여 수분 23중량％를 함유하는 조청을 얻은 후, 2차 농축하여 수분 8중량％을 함유하는 엿을 제조하였다.The supernatant from which the residues of the saccharified solution obtained above were separated was first concentrated to obtain a crude syrup containing 23% by weight of water, followed by second concentration to prepare a syrup containing 8% by weight of water.
<시험예 1><Test Example 1>
상기 실시예 1 내지 실시예 4에서 제조한 산머루 과즙, 산머루 농축액, 산머루 효소 처리 과즙, 산머루 효소 처리 농축액에 대해 산도는 pH 미터(pH meter)를 이용하여 pH가 8.4가 될 때까지 0.1N NaOH 소비량을 측정하여 주석산으로 환산하였고, 색차계를 이용하여 색도, 분광광도계로 660 nm에서 투광도를 각각 측정하고 그 결과를 아래의 표 1에 나타내었다.0.1N NaOH consumption until the pH reached 8.4 by using a pH meter for the wild grape juice, wild grape concentrate, wild grape enzyme-treated juice and wild grape enzyme-treated concentrate prepared in Examples 1 to 4 above Was measured and converted to tartaric acid, and the light transmittance was measured at 660 nm using a colorimeter and a spectrophotometer, respectively, and the results are shown in Table 1 below.
<표 1> TABLE 1
<시험예 2><Test Example 2>
상기 실시예 5 내지 실시예 8에서 제조한 산머루 엿을 실험구로 하고, 상기 비교예 1에서 제조한 엿을 대조구로 하여 맛, 향, 색, 전체적인 기호도에 대한 관능검사를 5점 평점법으로 측정하고 그 결과를 아래의 표 2에 나타내었다. The sensory test for taste, aroma, color and overall preference was measured by the 5-point grading method using the wild malt syrup prepared in Examples 5 to 8 as an experiment and the malt prepared in Comparative Example 1 as a control. The results are shown in Table 2 below.
관능검사는 식품관련 분야에서 3년 이상 종사한 관능검사요원 20인(남 10명, 여 10명)에 의하여 실시하였다.Sensory tests were conducted by 20 sensory test personnel (10 males and 10 females) who had been in food-related fields for more than 3 years.
<표 2>TABLE 2
* 5 : 아주 좋다. 3 : 좋다. 1 : 평범하다.* 5: Very good 3: good. 1: ordinary
상기 시험예 2의 결과에서처럼 본 발명의 실시예에 의해 제조한 산머루 엿은 비교예에 의해 제조한 종래 엿에 비하여 맛, 전체적인 기호도가 모두 우수함을 알 수 있다. 한편 산머루는 칼슘, 인, 철분, 화분 및 안토시아닌 성분이 다량 함유되어 있어 기능성 면에서도 본 발명의 산머루 엿은 종래 엿에 비하여 우수함은 자명하다.As shown in the result of Test Example 2, the wild walnut produced by the embodiment of the present invention can be seen that the taste and overall preference is superior to the conventional malt prepared by the comparative example. On the other hand, wild grapes contain a large amount of calcium, phosphorus, iron, pollen, and anthocyanin components, so it is obvious that the wild grape malt of the present invention is superior to the conventional malt in terms of functionality.
상술한 바와 같이, 본 발명의 바람직한 실시예를 참조하여 설명하였지만 해당 기술 분야의 숙련된 당업자라면 하기의 특허청구범위에 기재된 본 발명의 사상 및 영역으로부터 벗어나지 않는 범위 내에서 본 발명을 다양하게 수정 및 변경시킬 수 있음을 이해할 수 있을 것이다. As described above, although described with reference to a preferred embodiment of the present invention, those skilled in the art will be variously modified and modified within the scope of the present invention without departing from the spirit and scope of the present invention described in the claims below. It will be understood that it can be changed.
Claims (4)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020040104467A KR100692559B1 (en) | 2004-12-10 | 2004-12-10 | wheat-gluten of Vitis coignetiae and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020040104467A KR100692559B1 (en) | 2004-12-10 | 2004-12-10 | wheat-gluten of Vitis coignetiae and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR20060065359A KR20060065359A (en) | 2006-06-14 |
| KR100692559B1 true KR100692559B1 (en) | 2007-03-13 |
Family
ID=37160645
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020040104467A KR100692559B1 (en) | 2004-12-10 | 2004-12-10 | wheat-gluten of Vitis coignetiae and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR100692559B1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102542134B1 (en) | 2022-03-17 | 2023-06-13 | 전미애 | Manufacturing method of taffy |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101654098B1 (en) * | 2014-07-14 | 2016-09-05 | 남영제약영농조합법인 | Method for producing Vitis coignetiae vitamin candy and Vitis coignetiae vitamin candy produced by the same method |
-
2004
- 2004-12-10 KR KR1020040104467A patent/KR100692559B1/en not_active IP Right Cessation
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102542134B1 (en) | 2022-03-17 | 2023-06-13 | 전미애 | Manufacturing method of taffy |
Also Published As
| Publication number | Publication date |
|---|---|
| KR20060065359A (en) | 2006-06-14 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101917115B1 (en) | The Manufacturing method of Germinated brown rice black vinegar with balsam apple | |
| KR101163507B1 (en) | Manufacturing method of fruit extract liquid | |
| KR102219727B1 (en) | Manufacturing method of grain syrup comprising ripe persimmon | |
| JP2013034457A (en) | Method of producing rice starch syrup, jam using the rice starch syrup, and method of producing the jam | |
| KR101580292B1 (en) | Method for manufacturing natural fermented vinegar using germinated brown rice jiuqu and natural fermented vinegar using germinated brown rice jiuqu manufactured by the same | |
| KR101763992B1 (en) | Manufacturing method for functional grain syrup using fruit or vegetable | |
| KR20200117371A (en) | Method of manufacturing beer using peach | |
| KR100948391B1 (en) | Korean hot pepper paste of citrus fruits comprising concentration liquid of citrus fruits and preparation method of thereof | |
| KR100692559B1 (en) | wheat-gluten of Vitis coignetiae and preparation method thereof | |
| KR100559074B1 (en) | Manufacturing method for red pepper vinegar | |
| KR101913277B1 (en) | Fermented vinegar with plum, and manufacturing method thereof | |
| KR101972214B1 (en) | Method of manufacturing the fruit jam using the Acer mono syrup | |
| KR20200064461A (en) | Functional grain syrup and the method making the same | |
| KR101691483B1 (en) | Manufacturing method of pumpkin bakery having germinated grain using leaven water | |
| KR101707871B1 (en) | Manufacturing method of pumpkin tea having germinated grain using leaven water | |
| KR101781109B1 (en) | Method for producing colored Jocheong using colored malt and colored Jocheong produced by same method | |
| KR100455913B1 (en) | A wheat-gluten containing Rubus coreanus extract, and a method for manufacturing thereof | |
| KR101262959B1 (en) | Improvement of drink production method by pre treatment using chinese pearl barley and the drink produced thereby | |
| CN110916025A (en) | Sea-buckthorn compound fruit juice beverage and preparation method thereof | |
| KR101186435B1 (en) | The manufacturing method of tomato hot pepper paste | |
| KR102557298B1 (en) | Peach Sikhye and manufacturing method thereof | |
| KR102689242B1 (en) | Makgeolli containing parsnip and manufacturing method thereof | |
| KR102621087B1 (en) | Manufacturing method of fermented liquor or soup containing the hazelnut fruit extract or powder and the fermented liquor or soup containing the hazelnut fruit extract or powder prepared thereby | |
| KR102681241B1 (en) | How To Make Seaweed Nurungji | |
| KR102499310B1 (en) | Production method of anchovy well-being gangjeong |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E902 | Notification of reason for refusal | ||
| E701 | Decision to grant or registration of patent right | ||
| GRNT | Written decision to grant | ||
| FPAY | Annual fee payment |
Payment date: 20110302 Year of fee payment: 5 |
|
| LAPS | Lapse due to unpaid annual fee |