KR100802904B1 - 강황 함유 음료의 제조방법 - Google Patents
강황 함유 음료의 제조방법 Download PDFInfo
- Publication number
- KR100802904B1 KR100802904B1 KR1020060127570A KR20060127570A KR100802904B1 KR 100802904 B1 KR100802904 B1 KR 100802904B1 KR 1020060127570 A KR1020060127570 A KR 1020060127570A KR 20060127570 A KR20060127570 A KR 20060127570A KR 100802904 B1 KR100802904 B1 KR 100802904B1
- Authority
- KR
- South Korea
- Prior art keywords
- weight
- turmeric
- curcumin
- curcuma root
- drink
- Prior art date
Links
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 17
- 244000163122 Curcuma domestica Species 0.000 title claims description 64
- 235000003373 curcuma longa Nutrition 0.000 title claims description 62
- 235000013361 beverage Nutrition 0.000 title claims description 33
- VFLDPWHFBUODDF-FCXRPNKRSA-N curcumin Chemical compound C1=C(O)C(OC)=CC(\C=C\C(=O)CC(=O)\C=C\C=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-FCXRPNKRSA-N 0.000 claims abstract description 66
- 235000012754 curcumin Nutrition 0.000 claims abstract description 29
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- 239000004148 curcumin Substances 0.000 claims abstract description 29
- VFLDPWHFBUODDF-UHFFFAOYSA-N diferuloylmethane Natural products C1=C(O)C(OC)=CC(C=CC(=O)CC(=O)C=CC=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-UHFFFAOYSA-N 0.000 claims abstract description 29
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- 229910052782 aluminium Inorganic materials 0.000 description 1
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- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 1
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- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- JYTVKRNTTALBBZ-UHFFFAOYSA-N bis demethoxycurcumin Natural products C1=CC(O)=CC=C1C=CC(=O)CC(=O)C=CC1=CC=CC(O)=C1 JYTVKRNTTALBBZ-UHFFFAOYSA-N 0.000 description 1
- NRBFEAZFHRHFFQ-UHFFFAOYSA-N bisacumol Chemical compound CC(C)=CC(O)CC(C)C1=CC=C(C)C=C1 NRBFEAZFHRHFFQ-UHFFFAOYSA-N 0.000 description 1
- NRBFEAZFHRHFFQ-ZFWWWQNUSA-N bisacumol Natural products CC(C)=C[C@H](O)C[C@H](C)C1=CC=C(C)C=C1 NRBFEAZFHRHFFQ-ZFWWWQNUSA-N 0.000 description 1
- PREBVFJICNPEKM-YDWXAUTNSA-N bisdemethoxycurcumin Chemical compound C1=CC(O)=CC=C1\C=C\C(=O)CC(=O)\C=C\C1=CC=C(O)C=C1 PREBVFJICNPEKM-YDWXAUTNSA-N 0.000 description 1
- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical compound O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
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- 235000015165 citric acid Nutrition 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
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- NMRUIRRIQNAQEB-UHFFFAOYSA-N demethoxycurcumin Natural products OC(=CC(C=CC1=CC(=C(C=C1)O)OC)=O)C=CC1=CC=C(C=C1)O NMRUIRRIQNAQEB-UHFFFAOYSA-N 0.000 description 1
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- 235000010449 maltitol Nutrition 0.000 description 1
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- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- UEPVWRDHSPMIAZ-UHFFFAOYSA-N p-hydroxycinnamoyl feruloylmethane Natural products C1=C(O)C(OC)=CC(C=CC(O)=CC(=O)C=CC=2C=CC(O)=CC=2)=C1 UEPVWRDHSPMIAZ-UHFFFAOYSA-N 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
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- 150000008163 sugars Chemical class 0.000 description 1
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- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
- KKOXKGNSUHTUBV-LSDHHAIUSA-N zingiberene Chemical compound CC(C)=CCC[C@H](C)[C@H]1CC=C(C)C=C1 KKOXKGNSUHTUBV-LSDHHAIUSA-N 0.000 description 1
- 229930001895 zingiberene Natural products 0.000 description 1
- XOCANRBEOZQNAQ-UHFFFAOYSA-N α-turmerone Chemical compound CC(C)=CC(=O)CC(C)C1CC=C(C)C=C1 XOCANRBEOZQNAQ-UHFFFAOYSA-N 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/04—Extraction of juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/58—Colouring agents
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/25—Exudates, e.g. gum arabic, gum acacia, gum karaya or tragacanth
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/2112—Curcumin, turmeric
Landscapes
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Organic Chemistry (AREA)
- Genetics & Genomics (AREA)
- General Health & Medical Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Dispersion Chemistry (AREA)
- General Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Biochemistry (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
상기와 같이 강황 음료의 원료물질들을 혼합한 후에는 종래의 방법에 따라 살균, 여과 및 균질화하며, 마찬가지로 음료 제품의 일반적 제조방법에 적용되어 오던 후살균 및 냉각 공정을 거치도록 할 수 있다.
구분 | 비교예 1 | 비교예 2 | 실시예 1 | 실시예 2 |
투과도(640nm) | 40.74 | 35.45 | 12.61 | 6.61 |
O.D.(640nm) | 0.38 | 0.45 | 0.90 | 1.18 |
L | 22.08 | 23.73 | 33.69 | 41.79 |
a | -3.19 | -3.45 | -4.58 | -3.19 |
b | 14.36 | 15.33 | 22.39 | 27.83 |
노란색의 강도(10점법) | 4.5 | 5.4 | 7.0 | 7.6 |
색상의 기호도(10점법) | 5.5 | 5.9 | 7.1 | 7.3 |
항목 | 실시예1 | 실시예2 |
색상의 기호도 | 7.3 | 7.6 |
단 맛의 기호도 | 7.3 | 7.5 |
신 맛의 기호도 | 7.1 | 7.4 |
복합미 | 7.4 | 7.6 |
Claims (4)
- 건(乾) 강황을 분쇄하여 분말화하고, 얻어진 강황 분말 1~5 중량%를 정제수 95~99 중량%에 첨가하여 85~98℃ 온도에서 5~30분간 열수 추출한 후 여과하고, 여과하여 얻어진 강황 추출액을 최종 생성물 기준으로 5~25 중량%, 주정(에탄올 85 부피% 이상)에 용해한 강황 색소(커큐민 70 중량% 이상) 0.01~0.2 중량%, 감미료 5~20 중량%, 산미제 0.1~0.5 중량% 및 잔여량의 정제수를 혼합하고, 살균, 여과 및 균질화하는 것으로 구성되는 강황 함유 음료의 제조방법.
- 청구항 1에 있어서, 상기 주정은 0.05~0.9 중량% 사용하는 것을 특징으로 하는 강황 함유 음료의 제조방법.
- 청구항 1에 있어서, 아라비아검 0.2~1.0 중량%를 더 첨가하여 혼합하는 것을 특징으로 하는 강황 함유 음료의 제조방법.
- 청구항 1에 있어서, 식이섬유 1~5 중량%를 더 첨가하여 혼합하는 것을 특징으로 하는 강황 함유 음료의 제조방법.
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Cited By (6)
Publication number | Priority date | Publication date | Assignee | Title |
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KR100992357B1 (ko) | 2008-09-09 | 2010-11-04 | 이옥선 | 울금 생청국장 발효음료 및 그 제조방법 |
WO2011049348A2 (ko) * | 2009-10-19 | 2011-04-28 | 주식회사 중앙백신연구소 | 울금으로부터 얻은 조류, 돼지 인플루엔자 및 신종플루에 대한 항바이러스제 |
KR101606913B1 (ko) * | 2014-12-10 | 2016-03-28 | 주식회사 리체 | 강황을 이용한 건강음료 제조방법 |
KR20180054149A (ko) * | 2016-11-15 | 2018-05-24 | 한국식품연구원 | 미역포자엽 추출물을 유효성분으로 포함하는 음료 및 이의 제조방법 |
KR101920462B1 (ko) | 2018-07-20 | 2018-11-20 | 주식회사 아리바이오 | 미네랄 커큐민 수용액 및 그 제조방법 |
US20200115663A1 (en) * | 2018-10-16 | 2020-04-16 | Golden Spice Liquors LLC | Beverage compositions and methods of making and using the same |
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JPH11289973A (ja) | 1998-04-06 | 1999-10-26 | Ryukyu Bio Resource Kaihatsu:Kk | ウコン根茎の乾燥粉末等と飲用乳等とを混合して成る加 工食品 |
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KR100992357B1 (ko) | 2008-09-09 | 2010-11-04 | 이옥선 | 울금 생청국장 발효음료 및 그 제조방법 |
WO2011049348A2 (ko) * | 2009-10-19 | 2011-04-28 | 주식회사 중앙백신연구소 | 울금으로부터 얻은 조류, 돼지 인플루엔자 및 신종플루에 대한 항바이러스제 |
WO2011049348A3 (ko) * | 2009-10-19 | 2011-09-22 | 주식회사 중앙백신연구소 | 울금으로부터 얻은 조류, 돼지 인플루엔자 및 신종플루에 대한 항바이러스제 |
KR101606913B1 (ko) * | 2014-12-10 | 2016-03-28 | 주식회사 리체 | 강황을 이용한 건강음료 제조방법 |
KR20180054149A (ko) * | 2016-11-15 | 2018-05-24 | 한국식품연구원 | 미역포자엽 추출물을 유효성분으로 포함하는 음료 및 이의 제조방법 |
KR101885580B1 (ko) * | 2016-11-15 | 2018-08-06 | 한국식품연구원 | 미역포자엽 추출물을 유효성분으로 포함하는 음료 및 이의 제조방법 |
KR101920462B1 (ko) | 2018-07-20 | 2018-11-20 | 주식회사 아리바이오 | 미네랄 커큐민 수용액 및 그 제조방법 |
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