KR101152170B1 - Method for Manufacturing of Beverage With Roasted Liriope Platyphylla - Google Patents
Method for Manufacturing of Beverage With Roasted Liriope Platyphylla Download PDFInfo
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- KR101152170B1 KR101152170B1 KR1020090105884A KR20090105884A KR101152170B1 KR 101152170 B1 KR101152170 B1 KR 101152170B1 KR 1020090105884 A KR1020090105884 A KR 1020090105884A KR 20090105884 A KR20090105884 A KR 20090105884A KR 101152170 B1 KR101152170 B1 KR 101152170B1
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- 238000000034 method Methods 0.000 title claims description 8
- 238000004519 manufacturing process Methods 0.000 title abstract description 16
- 241001532026 Liriope muscari Species 0.000 title 1
- 239000000284 extract Substances 0.000 claims abstract description 39
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- WDMUXYQIMRDWRC-UHFFFAOYSA-N 2-hydroxy-3,4-dinitrobenzoic acid Chemical compound OC(=O)C1=CC=C([N+]([O-])=O)C([N+]([O-])=O)=C1O WDMUXYQIMRDWRC-UHFFFAOYSA-N 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 238000002965 ELISA Methods 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 241000234280 Liliaceae Species 0.000 description 1
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- 230000004151 fermentation Effects 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
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- 239000008103 glucose Substances 0.000 description 1
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- 238000010438 heat treatment Methods 0.000 description 1
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- OQUKIQWCVTZJAF-UHFFFAOYSA-N phenol;sulfuric acid Chemical compound OS(O)(=O)=O.OC1=CC=CC=C1 OQUKIQWCVTZJAF-UHFFFAOYSA-N 0.000 description 1
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- 238000003672 processing method Methods 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
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- 229930002600 steroidal saponin Natural products 0.000 description 1
- 239000011550 stock solution Substances 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 229950000244 sulfanilic acid Drugs 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 229940075420 xanthine Drugs 0.000 description 1
Images
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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
- 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
-
- 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
- A23V2300/00—Processes
- A23V2300/14—Extraction
-
- 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
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
본 발명은 관능성 및 항산화 기능이 향상된 맥문동 음료의 제조방법에 관한 것으로, 보다 구체적으로 맥문동 건 근의 이물질을 제거하는 단계; 상기 이물질이 제거된 맥문동 건 근을 100 내지 210℃에서 5 내지 20 분간 로스팅하는 로스팅 단계; 상기 로스팅된 맥문동 건 근을 물에 혼합한 후 열수추출하여 열수추출물을 생성하는 단계; 상기 열수추출물을 여과시켜 고체잔사를 제거하는 여과단계; 및 최종 고형분 함량을 조정하여 맥문동 음료의 농도를 조정하는 단계;를 포함하는 맥문동 음료의 제조방법에 관한 것이다.The present invention relates to a method for producing a pulsed liquor beverage having improved functional and antioxidant function, and more specifically, removing foreign substances in the pulsed muscle tendon; Roasting step of roasting the pulsatile copper root muscle from which the foreign material is removed at 100 to 210 ℃ 5 to 20 minutes; Mixing the roasted Macmundong tendon with water and then extracting hot water to generate hot water extracts; A filtration step of filtering the hot water extract to remove solid residue; And adjusting the concentration of pulmonary dong beverage by adjusting the final solid content.
Description
본 발명은 관능성 및 항산화 기능이 향상된 맥문동 음료의 제조방법에 관한 것으로, 보다 구체적으로 맥문동 건 근을 특정 온도 조건에서 로스팅하고, 상기 로스팅된 맥문동 건 근을 열수추출한 후, 여과 및 농도 조정과정을 거치는 맥문동 음료의 제조방법에 관한 것이다.The present invention relates to a method of producing a munmundong beverage with improved functional and antioxidant function, and more particularly, roasting the munmundong tendon muscle at a specific temperature condition, hot water extraction of the roasted munmundong tendon, filtration and concentration adjustment process. The fermentation relates to a method for producing a pulsed gin beverage.
맥문동은 백합과의 다년생 초본으로 스테로이드계 사포닌인 오피오포고닌 7종, 플라보노이드, 올리고당 및 다당류를 함유하고 있어 다양한 기능성이 있는 것으로 알려져 있다. 이러한 맥문동은 예로부터 식, 약용으로 사용되어 왔으며 그 효능으로는 혈당강화, 항염증작용, 항암, 진해, 거담, 자양, 강장 등이 보고되어 있다. 이러한 맥문동의 활성성분은 열수추출의 경우 추출시간과 용매 비에 따라 크게 달라진다. Macmundong is a perennial herb of the family Liliaceae, which contains seven kinds of opiopogonins, steroidal saponins, flavonoids, oligosaccharides, and polysaccharides. The pulsed dong has been used for food and medicine since ancient times, and its efficacy has been reported to enhance blood glucose, anti-inflammatory action, anticancer, cough, expectoration, nourishment, and tonic. The active ingredient of the pulsed dong varies greatly depending on the extraction time and solvent ratio in the case of hot water extraction.
한편 로스팅은 색, 맛, 및 향미를 증진시키기 위해 사용하는 원료가공방법의 하나로 로스팅의 정도는 온도, 시간, 속도 등에 의해 좌우된다. 로스팅을 통하여 고형분 함량의 증가, 갈색화 반응의 촉진 및 향기성분의 생성이 수반되며, 이 공정을 통하여 생성된 갈변물질은 항산화 활성이 있는 것으로 알려져 있다. Roasting is one of the raw material processing methods used to enhance color, taste, and flavor, and the degree of roasting depends on temperature, time, and speed. Roasting increases the solids content, promotes the browning reaction, and the production of fragrance components. Browning substance produced through this process is known to have antioxidant activity.
우리나라의 음료시장 규모는 2008년 3조6천억원의 규모로 전년대비 4.3% 성장하였으며, 이 중에서 차 음료는 1,640억 원의 규모로 전체 음료시장의 4.6%정도를 차지하고 있으며 2005에 비해 그 규모가 2배 이상 증가하였다. 이에 반해 2008년 기능성 음료의 시장은 2005년도에 비해 25%가 감소한 750억 원 정도이었는데, 이는 기능성식품 관련 법규의 강화에 의한 일시적인 축소 현상으로 생각되고 앞으로 기능성 음료시장은 지속적으로 성장할 것으로 예상되고 있다. 기능성 음료는 기능성 성분이 함유된 재료의 성분들을 추출하여 음료의 기본 재료로 사용함으로써 그 원재료가 가지는 기능성을 섭취할 수 있는 장점이 있기 때문에 건강에 대한 소비자들의 관심이 증가하는 한 관련 시장은 계속 확대될 것으로 생각된다. The beverage market in Korea was 4.3 trillion won in 2008, growing 4.3% year-on-year. Among these, tea beverages amounted to 164 billion won, accounting for about 4.6% of the total beverage market. More than doubled. In contrast, the market for functional beverages in 2008 was 25 billion won, down 25% from 2005. This is considered to be a temporary shrinkage due to the strengthening of regulations on functional foods, and the functional beverage market is expected to continue to grow in the future. . Functional drinks have the advantage of extracting the ingredients of functional ingredients and using them as basic ingredients for drinks, so that the relevant market continues to expand as consumers' interest in health increases. I think it will be.
한편 종래 맥문동 음료제조와 관련된 기술로는 대한민국 특허 제 10-2000-0058608호, 제 10-2001-0073168 등이 있다. 그러나 이 기술들은 맥문동 건 근을 파쇄 하여 얻은 분말로 열수추출하거나 맥문동을 로스팅하는 단계에 있어 중불에 노릇노릇하게 등의 묘사적인 방법으로 실시하여 로스팅 조건에 대한 과학적인 과정이 제시되고 있지 않아 상업화 가능성에 대한 교시가 없다.Meanwhile, technologies related to manufacturing conventional McMoon-Dong drink include Korean Patent Nos. 10-2000-0058608 and 10-2001-0073168. However, these techniques are performed by using descriptive methods such as hot water extraction or roasting of munmundong with powder obtained by crushing ganmundong tendon. There is no teaching about
이에 본 발명자들은 맥문동 음료 개발을 위해 관능평가 및 항산화 관련 실험 결과를 바탕으로 로스팅 조건 및 고형분 함량에 따른 음료로서의 기호성에 대한 과 학적인 근거 제시를 통해 본 발명을 완성하기에 이르렀다.Accordingly, the present inventors have completed the present invention by presenting a scientific basis for palatability as a beverage according to roasting conditions and solid content based on sensory evaluation and antioxidation-related experiment results for the development of medungdong beverage.
본 발명은 맥문동 음료의 맛, 색상 및 향미 등 관능성을 개선되고, 항산화성 기능성이 향상된 맥문동 음료의 제조방법을 제공하는 데 그 목적이 있다.It is an object of the present invention to provide a method for producing a grammundong beverage having improved functionality, such as taste, color, and flavor, and an antioxidant function.
본 발명은 관능성 및 항산화 기능이 향상된 맥문동 음료의 제조방법에 관한 것으로, 보다 구체적으로 맥문동 건 근의 이물질을 제거하는 단계; 상기 이물질이 제거된 맥문동 건 근을 100 내지 210℃에서 5 내지 20 분간 로스팅하는 로스팅 단계; 상기 로스팅된 맥문동 건 근을 물에 혼합한 후 열수추출하여 열수추출물을 생성하는 단계; 상기 열수추출물을 여과시켜 고체잔사를 제거하는 여과단계; 및 최종 고형분 함량을 조정하여 맥문동 음료의 농도를 조정하는 단계;를 포함하는 것을 특징으로 한다.The present invention relates to a method for producing a pulsed liquor beverage having improved functional and antioxidant function, and more specifically, removing foreign substances in the pulsed muscle tendon; Roasting step of roasting the pulsatile copper root muscle from which the foreign material is removed at 100 to 210 ℃ 5 to 20 minutes; Mixing the roasted Macmundong tendon with water and then extracting hot water to generate hot water extracts; A filtration step of filtering the hot water extract to remove solid residue; And adjusting the concentration of the pulmonary dong beverage by adjusting the final solids content.
상기 로스팅 단계는 본 발명이 목적하는 맥문동 음료의 품질, 관능성 및 항산화 기능을 발휘하기 위해, 맥문동 건 근을 100 내지 210℃에서 5 내지 20분간 로스팅하는 것이 바람직하며, 보다 바람직하게는 150 내지 190℃에서 10분간 로스팅할 수 있으며, 더욱 더 바람직하게는 170℃에서 10분간 로스팅할 수 있다. In the roasting step, in order to exert the quality, functionality and antioxidant function of the pulmonary dong beverage of the present invention, it is preferable to roast the pulmonary plexus muscle at 100 to 210 ° C. for 5 to 20 minutes, more preferably 150 to 190 It may be roasted at 10 ° C. for 10 minutes and even more preferably at 170 ° C. for 10 minutes.
상기 열수추출물을 생성하는 단계는 로스팅 된 맥문동 건 근을 맥문동 건 근의 무게 대비 10 내지 30배의 부피의 용매 비율의 물에 혼합하는 것이 바람직하나, 특별히 이에 제한되는 것은 아니다.Generating the hot water extract is preferably mixed with the roasted pulsatile muscle root in water in a solvent ratio of 10 to 30 times the volume of the pulsatile muscle root, but is not particularly limited thereto.
상기 여과단계는 맥문동 열수추출물에서 여과지를 이용하여 고체잔사를 제거하는 단계로서, 상기 여과지의 종류는 특별히 정해진 것은 아니나, 천연펄프 여과지를 사용하는 것이 바람직하다.The filtration step is a step of removing the solid residue by using a filter paper from the pulmonary water extracts, the type of the filter paper is not specifically defined, it is preferable to use natural pulp filter paper.
상기 맥문동 음료의 농도를 조정하는 단계는 최종 고형분 함량이 0.1 내지 2.0%가 되도록 조정하는 것이 바람직하며, 보다 바람직하게는 0.7%이 되도록 조정할 수 있다.The step of adjusting the concentration of the pulse mundong beverage is preferably adjusted so that the final solid content is 0.1 to 2.0%, more preferably can be adjusted to 0.7%.
본 발명의 맥문동 음료 제조방법에 의하면, 맥문동 음료의 제조에 있어 최적의 로스팅 조건을 제시함으로써, 맥문동 음료의 풀질 및 관능성을 개선할 수 있으며, 항산화 기능성까지 갖춘 건강 기능성 음료를 제공할 수 있는 효과가 있으며, 상업적으로 대량 생산을 통해 국민 건강 증진에 기여할 수 있다.According to the method of manufacturing munmundong beverage of the present invention, by presenting the optimum roasting conditions in the manufacture of munmundong beverage, it is possible to improve the quality and functionality of the munmundong beverage, and to provide a health functional beverage with antioxidant functionality. In addition, it can contribute to the promotion of public health through commercial mass production.
이하, 본 발명을 실시예를 통하여 상세히 설명하도록 한다. 하기 실시예는 본 발명을 설명하기 위한 일 예에 지나지 않으며, 이에 의하여 본 발명의 범위가 제한되는 것은 아니다.Hereinafter, the present invention will be described in detail through examples. The following examples are only examples for describing the present invention, and the scope of the present invention is not limited thereto.
<실시예><Examples>
1. 재료 1. Material
맥문동(경상남도 밀양시 상남면 예림리) 건 근을 구입하여 사용하였다. 음료제조에 사용한 물은 생수(제주삼다수, (주)농심)와 실험의 대조군으로 사용한 S차(N사)를 마켓에서 구입하였다.McMoon-Dong (Yelim-ri, Sangnam-myeon, Miryang-si, Gyeongsangnam-do) was purchased and used. The water used to manufacture the beverage was purchased from the market (Sam tea, Jeju Samdasoo, Nongshim) and S tea (N company) used as a control of the experiment.
2. 맥문동 건 근의 2. Macmundong tendon 로스팅Roasting 최적 조건의 확립 Establishment of Optimum Conditions
로스팅의 최적 조건을 확립하기 위하여, 상기 준비된 맥문동 건 근 150g을 로스터(Gene Cafe, Model; CBR-101A, Genesis(주))에서 150℃ ~ 190℃ 상압 하에서 10분간 로스팅한 후, 맥문동을 맥문동 건 근의 무게 대비 20배의 부피의 용매 비율의 물로 추출기 (전기약탕기, Model; DW-290, 대웅바이오가전(주))에서 2시간 30분 추출한 후 5배로 희석하여 품질, 항산화 효능 및 관능검사를 수행하였다.In order to establish the optimum conditions of roasting, 150 g of the prepared munmun-dong roots were roasted for 10 minutes at 150 ° C to 190 ° C in a roaster (Gene Cafe, Model; CBR-101A, Genesis), and then the munmun-dong guns After extracting with a solvent ratio of 20 times the volume of the weight of water to the extractor (electric drug mixer, Model; DW-290, Daewoong Bio Appliance Co., Ltd.) for 2 hours and 30 minutes, it was diluted 5 times for quality, antioxidant efficacy and sensory test. Was performed.
2-1. 2-1. 로스팅Roasting 조건에 따른 Conditional 열수추출물의Hydrothermal extract 품질분석 Quality analysis
① 고형분 함량 ① solid content
맥문동 열수추출액 20mL를 항량을 구한 칭량병에 취하여 105℃의 건조기에서 항량이 될 때까지 건조시킨 후 중량을 측정하여 %(w/v)로 나타내었다. 하기 [표 1]에서 나타난 바와 같이 로스팅 하지 않은 열수추출물의 경우 3.11%의 고형분 함량을 나타낸 것에 비해 로스팅 온도가 증가할수록 고형분 함량이 증가되는 것을 확인할 수 있다.20 mL of pulsed hydrothermal extract solution was taken in a weighing bottle obtained by weighing, dried in a drier at 105 ° C. until weighed, and the weight thereof was expressed as% (w / v). As shown in Table 1, the non-roasted hot water extract showed a solid content of 3.11% as the roasting temperature increased, compared to the solid content of 3.11%.
[표 1] 로스팅 조건에 따른 맥문동 열수추출물의 고형분 함량, 전당 함량, 환원당 함량, 당도 및 pH[Table 1] Solid content, starch content, reducing sugar content, sugar content and pH of McMoondong hydrothermal extract according to roasting conditions
(℃)Roasting temperature
(℃)
(g/100ml)Solid content
(g / 100ml)
(g/100ml)Starch content
(g / 100ml)
(g/100ml)Reducing Sugar Content
(g / 100ml)
(brix)Sugar content
(brix)
② 당 함량② sugar content
전당은 페놀-황산(phenol-sulfuric acid)법으로, 환원당은 dinitrosalicylic acid(DNS)에 의한 비색방법에 의해서 분광광도계를 사용하여 540nm에서 흡광도를 측정하여 glucose 양으로 환산하였으며, 당도의 측정은 휴대용 굴절계(507-I Hand Refractometer, ATAGO, Japan)를 이용하여 측정하였다. 상기 [표 1]에서 보는 바와 같이, 로스팅 온도가 증가함에 따라 당의 함량은 증가하였으며, 특히 170℃ 이상의 로스팅 온도에서는 전당의 함량이 급격히 증가하였고, 이러한 결과는 환원당 함량 결과와도 일치 하였다. 고형분 함량에 대한 환원당 함량의 비율은 로스팅 하지 않은 경우 3.2%로 상당히 낮았으나, 170℃ 이상의 온도에서 로스팅한 맥문동 음료의 경우, 고형분 함량에 대한 환원당 함량의 비율이 10% 이상으로 급격히 증가하였다. Starch was measured by phenol-sulfuric acid method and reducing sugar was measured by absorbance at 540nm using spectrophotometer by colorimetric method using dinitrosalicylic acid (DNS). It was measured using (507-I Hand Refractometer, ATAGO, Japan). As shown in [Table 1], as the roasting temperature was increased, the sugar content increased, especially at the roasting temperature of 170 ℃ or more, the content of starch rapidly increased, these results were also consistent with the reducing sugar content results. The ratio of reducing sugar content to solid content was considerably low (3.2%) without roasting. However, the ratio of reducing sugar content to solid content rapidly increased to more than 10% in the case of roasted Macmundong beverage at temperatures above 170 ℃.
③ ③ pHpH
맥문동 열수추출액의 pH를 pH meter(PH210 pH meter, HANNA Instruments Inc., Romania)를 이용하여 측정한 결과 로스팅 온도가 증가함에 따라 감소하였다(상기 [표 1] 참조).The pH of the pulsed hydrothermal extract was measured by using a pH meter (PH210 pH meter, HANNA Instruments Inc., Romania). As a result, the roasting temperature increased (see Table 1 above).
④ 색도 측정④ Chromaticity Measurement
로스팅 온도에 따른 맥문동 열수추출물의 색도 측정은 색차계 (Model CT-310, Minolta, Japan)로 L값(Lightness), a값(redness) 및 b값(yellowness)로 측정하였다. 맥문동 열수추출물은 5배 희석한 시료를 사용하였으며, 대조구로 N사에서 판매하고 있는 S차를 이용하였다. 하기 [표 2]에서 보는 바와 같이 로스팅 온도가 증가함에 따라 L값, a값 및 b값이 모두 증가하는 경향을 보이고 있으며, 특히 190℃에서 로스팅한 경우에서 a값이 급격이 높아지는 것으로 관찰되었으며, 이는 190℃ 이상의 온도에서 갈변화가 급격히 진행된 선행연구결과와 일치하였다. 또한, 170℃에서 로스팅한 시료의 경우 시판 음료인 대조구로 사용한 S차의 색도와 유사한 경향을 나타내었다.The chromaticity measurement of pulsed hydrothermal extract according to roasting temperature was measured by L (Lightness), a (redness) and b (yellowness) with a color difference meter (Model CT-310, Minolta, Japan). McMoon-Dong hot water extract was used as a sample diluted five-fold, and the S tea sold by N company as a control. As shown in the following [Table 2], as the roasting temperature increases, the L value, the a value, and the b value all tend to increase. Particularly, when the roasting temperature is 190 ° C., the a value increases rapidly. This is consistent with the results of previous studies, which showed rapid browning at temperatures above 190 ° C. In addition, the sample roasted at 170 ℃ showed a similar tendency to the chromaticity of the S tea used as a control, a commercial drink.
[표 2] 로스팅 온도에 따른 맥문동 열수 추출물의 색도[Table 2] Chromaticity of Macmundong Hot-water Extract with Roasting Temperature
2-2. 2-2. 로스팅Roasting 조건에 따른 맥문동 Macmundong according to conditions 열수추출물의Hydrothermal extract 항산화 기능성 분석 Antioxidant Functional Analysis
① ① DPPHDPPH 소거능Scatters
에탄올과 혼합한 맥문동 열수추출물 (50배 희석) 100μL와 에탄올에 용해된 60μM 1,1-diphenyl-2-picrylhydrazyl 100μL를 96 well plate에 넣은 후 혼합하여 암소에서 30분간 방치시킨 후 ELISA reader를 사용하여 540nm에서 흡광도를 측정하였다. 맥문동 열수추출물의 DPPH 소거효과를 백분율(%)로 나타내었으며 IC50(radical 생성을 50%로 억제하는데 필요로 하는 시료농도)값을 계산하였다. 로스팅한 맥문동 열수추출물의 경우에는 50배 희석한 시료를 사용하였으며 대조구로 사용한 N사의 S차는 원액을 사용하였다. 하기 [표 3]에서 보는바와 같이 로스팅한 맥문동 열수추출물의 DPPH 소거능은 로스팅 하지 않은 시료에 비하여 5.5배~20.5배 증가하였으며, 온도 의존적이었다. S사의 음료의 DPPH 소거능과 비교해 보았을 때 본 실험에 사용한 맥문동 추출물은 50배 희석하였음에도 불구하고 그 효과가 유사하여 맥문동을 로스팅하는 것은 항산화성을 증진시킬 수 있음 확인할 수 있었다(하기 [표 3] 참조).100 μL of pulsed water extract (50-fold dilution) mixed with ethanol and 100 μL of 60 μM 1,1-diphenyl-2-picrylhydrazyl dissolved in ethanol were added to a 96 well plate, mixed for 30 minutes in a cow, and then ELISA reader was used. Absorbance was measured at 540 nm. The DPPH scavenging effect of the pulsed water hydroponic extract was expressed as a percentage (%), and the IC 50 (sample concentration required to suppress the radical production to 50%) was calculated. In the case of roasted McMoon-Dong hydrothermal extract, a 50-fold diluted sample was used. As shown in the following [Table 3], DPPH scavenging ability of roasted pulsed hydrothermal extract increased 5.5 times to 20.5 times compared to the non-roasted sample and was temperature dependent. Compared with the DPPH scavenging ability of the S company's beverages, even though the extracts used in this experiment were diluted 50-fold, the effects were similar, and it was confirmed that roasting the worms may enhance antioxidant activity (see [Table 3] below). ).
[표 3] 로스팅 조건에 따른 맥문동 열수추출물의 항산화 효과[Table 3] Antioxidant Effects of Macmundong Hot Water Extracts with Roasting Conditions
저해율 (%) Inhibition Rate (%)
로스팅온도(℃)
Roasting temperature (℃)
DPPH Scavenging Power
소거능Superoxide anion
Scavenging power
Nitrite scavenging activity
맥문동 열수추출물의 희석배수는 DPPH 분석용은 50배, superoxide aninon 분석용은 2배, 아질산염 분석용은 5배이고, S차는 시판되는 형태로 사용하였다.The dilution factor of the pulsed hydrothermal extract was 50 times for DPPH analysis, 2 times for superoxide aninon analysis, 5 times for nitrite analysis, and S order was commercially available.
② ② SuperoxideSuperoxide radicalradical 소거능Scatters
맥문동 열수추출물을 2배로 희석한 후 이를 400μL 취하여, 100μM xanthine 400μL, 600μM nitrobluetetrazolium(NBT) 400μL, 0.05U/mL xanthine oxidase 400μL, 0.1M phosphate buffer buffer(pH 7.4) 400μL을 첨가하여 37℃에서 10분간 인큐베이션(incubation)하였다. 그런 다음, 상기 혼합액을 96 well에 넣은 후 540nm에서 흡광도를 측정하였다. 로스팅한 맥문동 열수추출물의 경우에는 2배 희석한 시료를 사용하였으며, 대조구로 사용한 N사의 S차는 원액을 사용하였다. 상기 [표 3]에서 보는 바와 같이, 로스팅 온도가 증가함에 따라 superoxide radical의 소거능이 증가하였으며 170℃ 이상 로스팅한 맥문동 열수추출물의 superoxide radical 소거능은 로스팅 하지 않은 시료에 비해 그 효능이 약 20% 이상 증가하였다. 이러한 맥문동 열수추출물의 superoxide radical 소거능은 시판되고 있는 S차와 유사하였다(상기 [표 3] 참조). After diluting the pulmonary tract hydrothermal extract twice, 400 μL was taken and 100 μM xanthine 400 μL, 600 μM nitrobluetetrazolium (NBT) 400 μL, 0.05 U / mL xanthine oxidase 400 μL, and 0.1 M phosphate buffer buffer (pH 7.4) were added for 10 minutes at 37 ° C. It was incubated. Then, the mixture was put into 96 wells and the absorbance was measured at 540 nm. In the case of roasted McMoon-Dong hydrothermal extracts, samples diluted two-fold were used, and the S-difference was used as the S-drinking solution. As shown in [Table 3], the superoxide radical scavenging ability increased as the roasting temperature was increased, and the superoxide radical scavenging ability of the pulsed hot water extract roasted at 170 ° C. or more increased about 20% more than the non-roasted sample. It was. The superoxide radical scavenging ability of these pulsed water hydrothermal extracts was similar to that of commercially available S-orders (see Table 3 above).
③ ③ NitriteNitrite 소거능Scatters
열수추출물을 5배 희석하여 시료로 사용하였다. 1mM NaNO2용액 1 mL에 열수 추출물 2 mL 를 가하고 여기에 0.1 N HCL을 사용하여 반응용액의 pH를 1.2로 조정하여 37℃에서 1시간 반응 시킨 후, 각 반응액 1 mL을 취하여 2% 초산용액과 5 mL Griess 시약(30% acetic acid로 각각 조제한 1% sulfanilic acid와 1% naphthylamine을 1:1비율로 혼합한 것으로 사용직전 조제) 0.4 mL 를 가하여 잘 혼합한 다음 실온에서 15분간 방치한 후 분광광도계를 사용하여 520nm에서 흡광도를 측정하여 잔존하는 아질산염의 양을 산출하였다. 로스팅한 맥문동 열수추출물의 경우에는 5배 희석한 시료를 사용하였으며 대조구로 사용한 N사의 S차는 원액을 사용하였다. 상기 [표 3]에 나타난 바와 같이, 로스팅 온도가 증가함에 따라 아질산염의 소거능이 증가하였으며 170℃ 이상으로 로스팅한 열수추출물의 아질산염 소거능은 급격하게 증가하였다. 이에 반해 로스팅 하지 않은 맥문동 열수추출물은 아질산염 소거능을 보이지 않아 맥문동 음료 제조 시 기능성을 증진시키기 위해 맥문동을 로스팅하는 것이 바람직하고, 특히 로스팅 온도가 중요함을 확인할 수 있었다. The hot water extract was diluted 5 times and used as a sample. 2 mL of hot water extract was added to 1 mL of 1 mM NaNO 2 solution, and the reaction solution was adjusted to 1.2 using 0.1 N HCL, and reacted at 37 ° C. for 1 hour. Then, 1 mL of each reaction solution was taken to obtain 2% acetic acid solution. And 0.4 mL of 5 mL Griess reagent (1% sulfanilic acid prepared with 30% acetic acid and 1% naphthylamine, respectively, prepared immediately before use) were added and mixed well. Absorbance was measured at 520 nm using a photometer to calculate the amount of remaining nitrite. Roasted McMoon-Dong hydrothermal extracts were diluted five-fold and samples were used as a control for the S-order of N Company. As shown in Table 3, as the roasting temperature was increased, the scavenging ability of the nitrite increased, and the nitrite scavenging ability of the hot water extract roasted at 170 ° C. or higher rapidly increased. On the other hand, the non-roasted ganmun dong hot water extract showed no nitrite scavenging ability, and thus, ganmun dong was preferably roasted in order to enhance the functionality of ganmun dong beverages, and the roasting temperature was particularly important.
2-3. 2-3. 로스팅Roasting 조건에 따른 맥문동 Macmundong according to conditions 열수추출물의Hydrothermal extract 관능평가 Sensory evaluation
관능평가의 항목은 색(외관), 맛(단맛, 쓴맛, 신맛, 떫은맛, 감칠맛), 향, 종합적인 기호도 및 구매의향에 대하여 9점 척도로 평가하였으며,관능평가는 20대 여성 22명을 대상으로 실시하였다.The items of sensory evaluation were color (appearance), taste (sweet, bitter, sour, astringent, savory), aroma, overall preference, and purchase intention on a 9-point scale, and sensory evaluation was conducted on 22 women in their 20s. Was carried out.
관능검사 결과는 하기 [표 4]에 나타난 바와 같았다. 색, 단맛, 감칠맛, 향 및 종합적인 기호도에서 170℃에서 로스팅한 맥문동으로 제조한 음료에서 총9점 중 각각 6.5, 5.4, 5.8, 6.2, 6.5의 점수를 받아 다른 온도에서 로스팅한 음료에 비해 가장 우수한 것으로 판정되었다. 이러한 관능검사 결과는 현재 시판중인 N사의 S차와 비교할 정도의 우수한 평가로 나타났다. Sensory test results were as shown in the following [Table 4]. The beverages made with McMoon-dong roasted at 170 ° C in color, sweetness, umami, fragrance, and overall acceptability scored 6.5, 5.4, 5.8, 6.2, and 6.5 out of 9 points, respectively. It was determined to be excellent. These sensory test results showed an excellent evaluation comparable to that of the N company S on the market.
이상의 이화학 분석 및 관능평가 결과 맥문동 건 근의 로스팅 온도는 170℃가 가장 우수한 것으로 판정되어 이를 최종 로스팅 온도로 선정하고, 로스팅 시간은 10분으로 하였다.As a result of the above physicochemical analysis and sensory evaluation, the roasting temperature of McMoon-Dong root was determined to be 170 ° C. as the best roasting temperature, and the roasting time was 10 minutes.
[표 4] 로스팅 온도에 따른 맥문동 음료의 관능평가[Table 4] Sensory Evaluation of Mungmundong Beverages by Roasting Temperature
(N사)S tea
(N company)
기호도Comprehensive
Likelihood
3. 맥문동 음료 최종 농도 확정3. Confirmation of final concentration
170℃에서 10분간 로스팅한 열수추출물을 생수(제주삼다수, (주)농심)로 1-10배의 범위로 희석하여 선행 예비 실험을 수행한 결과 5배와 9배 희석에서 가장 좋은 결과를 나타내어 맥문동 음료의 최적 농도를 결정하기 위한 관능평가 두 가지 농도, 즉 5배와 10배 희석한 열수추출물을 사용하여 관능평가를 실시하였다.The hot water extract roasted at 170 ℃ for 10 minutes was diluted 1-10 times with bottled water (Jeju Samdasoo, Nongshim Co., Ltd.), and the previous preliminary experiments showed the best results at 5 and 9 times dilution. Sensory Evaluation to Determine the Optimal Concentration of Drinks Sensory evaluation was conducted using two concentrations, hot water extract diluted 5 and 10 times.
3-1. 희석 농도에 따른 관능평가 3-1. Sensory Evaluation According to Dilution Concentration
평가항목은 색(외관), 맛(단맛, 쓴맛, 신맛, 떫은맛, 감칠맛), 향, 종합적인 기호도 및 구매의향에 대하여 9점 척도로 평가하였다. 관능평가는 20대 여성 22명을 대상으로 실시하였다.The evaluation items were evaluated on a nine-point scale for color (appearance), taste (sweetness, bitterness, sourness, astringent taste, umami), aroma, general preference, and purchase intention. Sensory evaluation was conducted on 22 women in their 20s.
하기 [표 5]에서 보는 바와 같이, 색, 맛, 향 및 종합적인 기호도에서 5배 및 10배 희석한 시료 모두 우수한 결과를 나타내었으나, 색(외관), 단맛, 감칠맛, 향 및 종합적인 기호도에서 상대적으로 높은 점수를 받은 5배 희석한 시료를 맥문동 음료의 최종 농도로 확정하였다. 5배 희석한 시료는 상기 [표 1]의 고형분 함량으로 유추해 볼 때 0.7%의 고형분 함량을 나타냄을 알 수 있었다. 따라서, 고형분 함량이 0.7% 근처의 농도를 최적의 맥문동 음료 농도로 확정하였다.As shown in the following [Table 5], the samples diluted 5 and 10 times in color, taste, aroma and overall acceptability showed excellent results, but in color (appearance), sweetness, rich taste, aroma and overall acceptability. A 5-fold diluted sample with a relatively high score was confirmed as the final concentration of the pulsed beverage. Samples diluted 5 times showed a solids content of 0.7% when inferred with the solids content of [Table 1]. Therefore, the concentration near the solid content of 0.7% was determined as the optimum concentration of ginmundong beverage.
[표 5] 맥문동 음료의 관능평가 [Table 5] Sensory Evaluation of McMoon-Dong Beverages
3-2. 맥문동 음료의 항산화 효과3-2. Antioxidant Effect of Pulsed Drink
본 실시예에서 최종으로 선정된 제조 방법인 170℃에서 10분간 로스팅하여, 맥문동 건 근에 맥문동 건 근의 무게 대비 20배의 부피의 용매 비율의 물로 열수추출한 후 여과한 맥문동 음료의 항산화 효과를 확인해 보았을 때, 하기 [표 6]에 나타난 바와 같이 DPPH 소거능은 50배 희석 시 22.33%의 저해율을 나타내었으며, S차 원액의 경우 35.19%의 저해율을 나타내었다. 2배 희석된 음료의 Superoxide radical 소거능은 S차와 유사하였고, 5배 희석한 음료의 아질산염의 소거능은 S차 보다 낮았다. 이는 S차의 경우 ascorbic acid와 같은 항산화제가 첨가물로 들어가 있기 때문에 맥문동 음료에 비해 상대적으로 효과가 높은 것으로 나타났다. 따라서 맥문동 음료의 Superoxide radical 소거능과 아질산염의 소거능이 S차보다 낮다고 단정하기는 어려운 점이 있다. Roasting for 10 minutes at 170 ℃, the manufacturing method finally selected in this embodiment, the hydrothermal extraction with 20 times the volume of solvent ratio of the weight of the munmundong tendon muscle to the munmundong tendon and confirmed the antioxidant effect of the filtered munmundong beverage As shown in the following [Table 6], DPPH scavenging ability showed an inhibition rate of 22.33% at 50-fold dilution, and an inhibition rate of 35.19% for S-order stock solution. Superoxide radical scavenging ability of the 2-fold diluted beverage was similar to S-order, and nitrite scavenging ability of the 5-fold diluted beverage was lower than that of S-order. It was found that S tea was more effective than Megmundong beverage because antioxidants such as ascorbic acid were added as additives. Therefore, it is difficult to conclude that the superoxide radical scavenging ability and the nitrite scavenging ability of the ginmundong beverage are lower than the S-order.
[표 6] 맥문동 음료와 S차의 항산화 효과 비교(S차[N사]에는 ascorbic acid가 원재료로 함유되어 있음)[Table 6] Comparison of Antioxidant Effect between Megumdong Beverage and S Tea (S tea [N] contains ascorbic acid as raw material)
항산화효과Beverage product
Antioxidative effect
(저해율%)Free radical
(% Inhibition)
(저해율%)Free radical
(% Inhibition)
4. 맥문동 음료의 제조 공정4. Manufacturing Process of Macmundong Beverage
도 1에 나타난 바와 같이, 이 물질이 제거된 맥문동 건 근 150g을 170℃에서 10분간 로스팅 한 후, 상기 로스팅된 맥문동 건 근을 맥문동 건 근의 무게 대비 20배의 부피의 용매 비율의 물에 첨가하여 2시간 30분 동안 추출기로 가열하여 열수추출물은 얻은 후에 고체 잔사를 여과기로 제거하여 최종적으로 고형분 함량이 0.7% 내외가 되도록 희석하여 항산화성을 지닌 맥문동 음료를 제조하였다.As shown in FIG. 1, after 150 g of ganmun dong roots from which this material was removed were roasted at 170 ° C. for 10 minutes, the roasted ganmun dong roots were added to water having a volume ratio of 20 times the weight of the ganmun dong roots. After heating for 2 hours and 30 minutes with an extractor, the hot water extract was obtained, the solid residue was removed with a filter, and finally, the solid content was diluted to about 0.7% to prepare an anti-oxidant grammundong beverage.
이상을 정리하면 다음과 같다.The above is summarized as follows.
맥문동 건 근 150g을 170℃에서 10분간 로스팅 하여 음료를 제조하였을 때, 관능검사에서 외관(색), 맛, 향 및 종합평가가 가장 높아 우수한 평가를 받았고, 항산화 기능성 역시 로스팅에의해 증가되었으며 170℃ 이상의 온도 대에서는 유사한 항산화 기능성을 보였다. When beverages were prepared by roasting 150 g of Macmundong dried root for 10 minutes at 170 ° C, the sensory evaluation showed the highest appearance (color), taste, aroma, and overall evaluation. The antioxidant performance was also increased by roasting and 170 ° C. At the above temperature, similar antioxidant function was observed.
또한, 음료 최종 농도는 170℃에서 10분간 로스팅 한 후 20배의 물로 열수 추출한 후 여과하고 이를 5배 희석하였을 때 관능평가가 가장 우수하였으며, 이때 고형분 함량은 0.7% 정도이었다.Also, the final concentration of the beverage was roasted at 170 ° C. for 10 minutes, extracted with hot water 20 times, filtered and diluted 5 times, and the sensory evaluation was the best. The solid content was about 0.7%.
맥문동 음료의 제조 공정은 이화학적 분석 및 관능평가 결과, 도 1에서 보는 바와 같이 맥문동 건 근의 이 물질을 제거하는 단계, 이를 170℃에서 10분간 로스팅 하는 단계, 로스팅한 건 근에 물 20배의 용적비로 2시간 30분 열수 추출하는 단 계, 얻어진 열수추출물을 여과하는 단계, 그리고 이를 고형분 함량은 0.7% 정도가 되게 희석하는 단계로 구성된다. As a result of physicochemical analysis and sensory evaluation, as shown in Figure 1, the manufacturing process of the munmundong beverage is to remove the foreign substance of the munmundong tendon, roasting it at 170 ° C for 10 minutes, and 20 times of water to the roasted tendon. 2 hours and 30 minutes of hot water extraction by volume ratio, filtering the obtained hot water extract, and the solid content is diluted to about 0.7%.
이상에 설명한 바와 같이, 본 발명이 속하는 기술분야의 당업자는 본 발명이 그 기술적 사상이나 필수적 특징을 변경하지 않고서 다른 구체적인 형태로 실시될 수 있다는 것을 이해할 수 있을 것이다. 본 발명의 범위는 상기의 상세한 설명보다는 후술할 특허청구범위에 의하여 나타내어지며, 특허청구범위의 의미 및 범위 그리고 그 등가개념으로부터 도출되는 모든 변경 또는 변형된 형태가 본 발명의 범위에 포함되는 것으로 해석되어야 한다. As described above, those skilled in the art will understand that the present invention can be implemented in other specific forms without changing the technical spirit or essential features. The scope of the present invention is shown by the claims to be described later rather than the detailed description, and all changes or modifications derived from the meaning and scope of the claims and their equivalent concepts are included in the scope of the present invention. Should be.
본 발명은 2009년 지식경제부 지역연고산업육성사업의 지원에 의하여 수행된 결과이다.The present invention is a result carried out in 2009 by the support of the Ministry of Knowledge Economy regional ointment industry development project.
도 1은 본 발명의 실시예에 따른 맥문동 음료 제조 과정을 공정도로 나타낸 것이다.1 is a flowchart illustrating a manufacturing process of munmundong drink according to an embodiment of the present invention.
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| KR20010110284A (en) * | 2001-11-23 | 2001-12-12 | 이문희 | manufacturing a beverage liriope spicata lour |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20230031548A (en) | 2021-08-27 | 2023-03-07 | 꽃뫼영농조합법인 | Method for preparing sap of liriope rhizome |
| WO2024038947A1 (en) * | 2022-08-18 | 2024-02-22 | (주)진앤현웰빙 | Method for roasting lotus seed for coffee-flavored beverage production |
Also Published As
| Publication number | Publication date |
|---|---|
| KR20110049054A (en) | 2011-05-12 |
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