KR101509909B1 - Sikhye comprising the extracts of achyranthes radix and manufacturing methods thereof - Google Patents
Sikhye comprising the extracts of achyranthes radix and manufacturing methods thereof Download PDFInfo
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- KR101509909B1 KR101509909B1 KR20130099958A KR20130099958A KR101509909B1 KR 101509909 B1 KR101509909 B1 KR 101509909B1 KR 20130099958 A KR20130099958 A KR 20130099958A KR 20130099958 A KR20130099958 A KR 20130099958A KR 101509909 B1 KR101509909 B1 KR 101509909B1
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- sikhye
- wooseul
- rice
- rice flour
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- Non-Alcoholic Beverages (AREA)
Abstract
본 발명은 우슬 (Achyranthes Radix ) 식혜 및 그 제조 방법에 관한 것으로서, 상세하게는 우슬 뿌리의 열수 추출물을 포함하는 우슬 식혜 및 우슬, 생 쌀가루, 당화효소를 하나의 반응기에 일정비율로 첨가한 후 우슬 열수 추출과 쌀가루 당화를 동시에 진행하여 이를 여과시키는 우슬 식혜의 제조 방법에 관한 것이다. 본 발명의 우슬 식혜 및 그 제조 방법은 식혜 제조시의 고두밥 제조의 번거로움 회피, 저온 (60?) 식혜 제조의 장시간 소요 문제 해결, 고가이면서도 위생성이 떨어지는 엿기름 사용의 배제, 우슬 추출의 간편성과 에너지 절감 및 식혜 제조 후의 찌거기 발생 최소화, 영양성분 및 관능성 강화를 통하여 공정 간소화 및 공정 및 기기 최소화에 따른 경비 소요를 최소화면서도 보다 우수한 품질의 우슬 식혜를 제조하게 하는 식품 산업상 매우 유용한 발명인 것이다.The invention wooseul (Achyranthes Radix) relates to a Sikhye and a method of manufacturing the same, particularly to a wooseul Sikhye and wooseul, raw rice, followed by the addition of a glycosylation enzyme as a percentage in one reactor wooseul hot-water extract and rice flour glycosylation comprising the hot water extract of wooseul roots And simultaneously filtering the same. BACKGROUND OF THE INVENTION The sour taste of the present invention and its production method are effective in avoiding troublesome preparation of sourdough in the production of sikhye, solving the problem of long time manufacturing of low temperature (60?) Sikhe, eliminating the use of malt which is expensive but having low hygiene, It is a very useful invention in the food industry that minimizes the occurrence of sludge after sikhye production, strengthens nutritional components and sensuality, and minimizes the cost incurred by the process and minimization of the device while manufacturing the sour taste of superior quality.
Description
본 발명은 우슬 (Achyranthes Radix) 식혜 및 그 제조 방법에 관한 것으로서, 상세하게는 우슬 뿌리의 열수 추출물을 포함하는 우슬 식혜 및 우슬, 생 쌀가루, 당화효소를 하나의 반응기에 일정비율로 첨가한 후 우슬 열수 추출과 쌀가루 당화를 동시에 진행하여 이를 여과시키는 우슬 식혜의 제조 방법에 관한 것이다. The invention wooseul (Achyranthes The present invention relates to a method for producing sikhye and its preparation, and more particularly, to a method for producing sikhye and a method for preparing the same, And simultaneously filtering the same. BACKGROUND OF THE INVENTION
식혜는 우리나라 전통 음료로서, 제조법은 지역마다 약간의 차이가 있으나, 일반적으로 쌀을 불린 후 밥을 되게 지은 고두밥에 엿기름을 우려낸 물을 첨가한 후 약 60℃의 온도에서 밥알이 동동 뜰 때까지 일정시간 삭혀 제조하며, 엿기름에 포함되어 있는 당화효소인 아밀라아제에 의해 쌀 전분의 당화작용이 일어나 말토오즈의 독특한 단맛과 향이 조화를 이룬 음료이다. 이러한 종래의 식혜 제조 과정은 고두밥 제조의 번거로움, 저온 (60℃) 당화로 인한 식혜 제조의 장시간 소요, 고가이면서도 위생성이 떨어지는 엿기름 사용 및 엿기름 분말 사용시에 여과 중 발생하는 다량의 찌거기, 상대적으로 낮은 영양성분 및 관능성의 문제점을 가지고 있다. Sikhye is a traditional beverage in Korea. There is a slight difference in the production method in each region. Generally, after the rice is cooked, the malted rice is added to the rice, and then the rice is heated to about 60 ° C It is a beverage that is made with time-consuming preparation, the saccharification of rice starch by the amylase which is the saccharification enzyme contained in malt, and harmony of Maltose's unique sweetness and fragrance. Such a conventional sikhye manufacturing process is troublesome to manufacture high sugar meal, takes a long time to manufacture sikhye due to low temperature (60 DEG C) saccharification, uses malt which is expensive but has low hygiene and a large amount of scum generated during filtration when using malt powder, Nutrients and sensory properties.
식혜는 전통이 오래된 식품인 만큼 많은 연구가 진행되어 왔으며, 과거에는 주로 주원료인 쌀 전분에 관한 연구 및 엿기름에 관한 연구가 주로 이루어져 왔으나, 최근에는 식혜에 추가적인 천연물을 첨가하여 생리활성을 강화한 기능성 식혜 제조가 연구되고 있다. 먼저, 쌀 원료에 대한 식혜 연구로는, 현미를 이용한 식혜 제조 (이원용 외, 2003, 한국식품저장유통학회지, 제23차 추계총회 및 국제학술심포지움, 209), 특수미 품종에 따른 식혜의 품질특성 (김기종 외, 한국식품영양과학회지, 2008, 37, 1523-1528), 팽화미분을 첨가한 식혜 제조 (이명욱 외, 한국식품과학회지 2012, 44, 553-58) 등이 있으며, 엿기름 관련 연구로는 저온질소건조장치를 이용한 고품질 엿기름 제조 연구 (류복미 외, 한국식품과학회지, 2008, 40, 311-315)가 보고되어 있다. 천연물을 첨가하여 생리활성이 강화된 식혜 개발연구에 있어서는, 오디를 첨가한 식혜 (김정수 외, 한국조리학회지, 2012, 18, 206-215), 천궁 열수 추출물을 첨가한 식혜 (김귀순 외, 동아시아식생활학회지, 2012, 22, 868-878), 단호박을 첨가한 식혜 (안연화 외, 한국식품조리학회지, 2011, 27, 803-814), 황기 추출액을 첨가한 식혜 (민성희 외, 동아시아식생활학회지, 2009, 19, 216-223), 헛개나무 열매 추출물을 이용한 식혜 (김향희 외, 한국식품조리과학회지, 2007, 23, 848-857), 가루녹차 첨가 식혜 (박신인, 한국식품영양학회, 2006, 19, 227-233), 옥수수 수염 추출액 이용 식혜 (조계만 외, 한국식품저장유통학회지, 2010. 17, 644-651), 도라지 분말을 첨가한 식혜의 품질 특성 (정승일 외, 한국식품영양과학회지, 2013, 42, 759-765) 및 유근피 추출물을 첨가한 식혜 (정광열 외, 한국식품저장유통학회지, 2012. 19, 12-18)에 이르기 까지 다양한 기능성 식혜 제조에 대한 연구가 이루어지고 있다.In the past, researches on rice starch, which is the main raw material, and research on malt have been mainly performed. However, in recent years, the addition of natural substances to the sikhye to enhance the physiological activity, Manufacturing is being studied. First, the Sikhye studies on rice raw materials were conducted using the brown rice (Sikhyeon et al., 2003, The Korean Society of Food Storage and Recycling, 23rd Autumn Meeting and International Symposium, 209) (Kim KJ, et al., Journal of the Korean Society of Food Science and Nutrition, 2008, 37, 1523-1528), preparation of sikhee with expanded powder (Lee, Myung-Wook et al., Korea Food Research Society, 2012, 44, 553-58) Has been reported to study the production of high quality malt using a low-temperature nitrogen drying apparatus (Ryu, Bummi et al., Korean Food Science Society, 2008, 40, 311-315). In the study on the development of Sikhye with enhanced natural physiological activity by adding natural products, Sikhye (Kim Jung Soo et al., 2012, 18, 206-215) Sukhee added with hwanggi extract (Sunghee Min, East Asian Food Society, 2009, 27, 803-814) , 19, 216-223), Sikhye using Hovenia dulcis extract (Kim, Hyeonhee et al., Korean Food Culinary Society, 2007, 23, 848-857) (Korean Journal of Food Science and Technology, 2010. 17, 644-651), Quality Characteristics of Sikhye with Addition of Platycodon Powder (Jung Seung Il et al., Journal of the Korean Society of Food Science and Nutrition, 42, 759-765) and Sukhee with the addition of Root cane extract Ranging from retail Society, 2012. 19, 12-18) has made a study of the various functional Sikhye manufacturing.
식혜와 관련된 특허문헌으로는, 대한민국 등록특허 제10-1159035호 단호박 식혜 조리방법, 대한민국 등록특허 제10-1194867호 해조식혜의 제조방법, 대한민국 등록특허 제10-0086381호 대나무와 흑미를 이용한 기능성 식혜의 제조방법, 대한민국 등록특허 제10-1189880호 귀리 엿기름을 이용한 강황 식혜의 제조방법, 대한민국 등록특허 제10-1168145호 감귤이나 녹차 또는 백련초를 이용한 식혜 및 그 제조방법, 대한민국 등록특허 제10-1163175호 무가당 천마 약초 식혜의 제조방법 및 이에 의하여 제조된 무가당 천마 약초 식혜가 알려져 있으며 그 외 들국화차 (대한민국 등록특허 제10-1116314호), 대학찰옥수수 (대한민국 등록특허 제10-1102541호), 복분자 (대한민국 등록특허 제10-1005831호), 연 (대한민국 등록특허 제10-0983600호), 감초와 당귀 (대한민국 등록특허 제10-0880849호)를 이용한 식혜 제조 등이 등록되어 있다. 그 외 대한민국 등록특허 제10-1227184호에는 유통기한을 연장할 수 있는 식혜의 제조 (쌀을 수회 살균처리하여 제조되는 유통기한을 연장할 수 있는 식혜의 제조)가 공지되어 있다. As patent documents relating to sikhye, Korean Patent No. 10-1159035, Korean Patent No. 10-1194867, Korean Patent No. 10-1194867, and Korean Patent No. 10-0086381, Korean Registered Patent No. 10-1189880 A method for producing gyulhwang sikhye using oat malt, Korean Patent No. 10-1168145 Sikhye using citrus or green tea or praikyu kochu and a preparation method thereof, Korean Patent No. 10-1163175 (Korean Patent No. 10-1116314), college corn (Korean Patent No. 10-1102541), bokbunjae (Korean Patent No. 10-1005831), Yeon (Korean Patent No. 10-0983600), licorice and Angelica (Korean Patent No. 10-0880849) And Sikhye manufacturing using the same are registered. In addition, Korean Patent No. 10-1227184 discloses the manufacture of sikhye (prolonging the shelf life of sikhye which is manufactured by sterilization of rice several times) which can extend the shelf life.
또한, 밥알 없는 식혜 제조와 관련해서는, 대한민국 등록특허 제10-1183963호 밥알 없는 전통 식혜의 제조방법 (고두밥을 당화시킨 후 고두밥을 제거하여 만드는 식혜 제조법), 대한민국 등록특허 제10-0642869호 나노여과를 이용하여 제조된 밥알이 없는 식혜 및 이의 제조방법, 및 대한민국 등록특허 제10-0277349호 호화된 쌀가루를 이용한 밥알 없는 식혜의 제조방법이 있으며, 상기 2건의 방식은 60℃에서 쌀을 삭인 후, 밥알을 건져내거나 여과하여 제조하는 밥알 없는 식혜 제조방식이며, 나머지 1건은 미리 쌀가루를 고온에서 호화 후 건조시켜 쌀가루를 만든 후, 제조된 식혜에 0.3~3% 중량비로 첨가하여 제조하는 식혜이다. Also, regarding the manufacture of rice sausage without rice, Korean Patent No. 10-1183963 discloses a method for producing a traditional sikhye without rice bran (a process for making sikhye made by saccharifying the rice cake and removing the rice cake), Korean Patent No. 10-0642869, , And a method for producing sikhye, which does not contain rice, and a method for producing sikhye without rice using rice flour enriched in Korean Patent No. 10-0277349. In the two methods, rice is cut at 60 ° C, The other one is sikhye which is prepared by pre-grinding rice flour at high temperature and drying it to make rice flour, and then adding it to the prepared sikhye at a weight ratio of 0.3 ~ 3%.
한편, 우슬은 비름과 (Amaranthaceae)에 속하는 다년생 식물로 한국, 중국, 일본 등에 분포하며, 민간에서는 쇠무릎이라 불릴 만큼 관절염에 효과가 있다고 알려져 있다. 우슬은 기원식물이 국가마다 달라, 국내산 우슬의 경우 토우슬 (Achyranthes japonica Nakai)을 사용하며, 중국에서는 회우슬 (Achyranthes bidentata Blume), 천우슬 (Cyathula officinalis Kuan) 및 마우슬 (Cyathula capitata Moq)을 사용하고 있다 (Kor. J. Herbology. 2007 22:71-79, Kim 등). 그러나, 현재 우리나라 대한약전에서는, 국내 자생하는 토우슬과 중국원산의 회우슬의 2종을 우슬로 규정하고 있으며, 국내에서는 특별한 용도구분 없이 사용되고 있다. 우슬은 한방 약용재료이면서도 식품원재료로 사용가능하며, 세포독성 및 유전독성이 없다고 보고 (우슬의 13주 반복투여 및 유전독성시험연구, 한국화학시험연구원, 2007, 성하정 외)되어 있으나, 현재 이를 이용한 가공식품 개발 및 상업화는 거의 이루어지지 않은 상태이다. On the other hand, wax is a perennial plant belonging to Amaranthaceae, distributed in Korea, China, and Japan. It is known to be effective for arthritis in the private sector. The origin of the wastes varies from country to country, and in the case of domesticated wastes, the toast ( Achyranthes japonica Nakai), and in China, the Achyranthes bidentata Blume, Cyathula officinalis Kuan and Cyathula capitata Moq) (Kor J. Herbology 2007 22: 71-79, Kim et al.). However, in the current pharmacopoeia of Korea, two kinds of toxin, which are naturally occurring tobacco and Chinese origin, are defined as wax. It has been reported that there is no cytotoxicity and genotoxicity (13 weeks of repeated administration and genotoxicity test, Korea Research Institute for Chemical Technology, 2007) The development and commercialization of processed foods has been almost non-existent.
한방에서의 우슬은 성미가 평하며, 쓴맛과 신맛을 가지고, 신장과 간장의 작용하여 어혈을 제거하며, 혈액순환을 촉진하고, 혈액을 생성하는 효능과 열을 떨어뜨리는 효능이 알려져 있다 (대한한방부인과학회지 2005. 18: 110-126, 김경수 외). 우슬의 주요 약리성분으로는 oleanolic acid, inocosterone, ecdysterone, beta-sitosterol, stigmasterol, feruloyl tyramine glycoside 등이 알려져 있다 (Chin. J. Nat. Med. 10: 16-19, Yang 등). 우슬에 대한 연구는, 과거에는 주로 다량 증식을 위한 기내배양 연구가 이루어져 왔으나, 최근에는 우슬의 효율적인 이용을 위한 유용생리활성 탐색으로 전환되고 있으며, 보고된 생리활성으로는 항산화 활성 (Kor. J. Herbology 2007. 22: 155-167, Park 등), 항균 및 항말라리아 활성 (Korean J. Biotechnol. Bioeng. 2002. 17: 537-542. Cai 등), 항염증 활성, 중금속 제거 및 해독효과 (Kor. J. Oriental Physiol. Pathol. 2004. 18: 1784-1794. Kang 등), 관절염 완화 및 경조직 재생효과 (The J. Appl. Pharmcol. 2002. 10: 253-257, Kim 등), 파골세포 분화억제효과 (J. Orient. Obster. Gynecol. 2012. 25: 1-10. Choi 등), 허혈성 뇌손상에 대한 보호효과 (Kor. J. Herbology 2012. 27: 77-83. Oh 등), 혈류개선 효과 (J. Tradit. Chin. Med. 2001. 21: 225-231, Xie 등) 등이 보고되어 있다.It is known that the womb in one room has the effect of lowering the efficacy and heat to generate blood, improve blood circulation, eliminate bitterness and sourness, functioning kidneys and liver, Journal of Gynecology, 2005. 18: 110-126, Kim, Kyung-Su and others). The main pharmacological components of wheat are oleanolic acid, inocosterone, ecdysterone, beta-sitosterol, stigmasterol and feruloyl tyramine glycoside (Chin, J., Nat. In recent years, research on the toxin has been carried out, and recently, it has been turned into a search for a useful physiological activity for efficient use of astaxanthin. The reported physiological activity is antioxidant activity (Kor. Herbology 2007. 22: 155-167, Park et al.), Antibacterial and anti-malarial activity (Korean J. Biotechnol. Bioeng 2002. 17: 537-542, Cai et al.), Anti-inflammatory activity, heavy metal removal and detoxification effect ( Kor. J. Oriental Physiol. Pathol 2004. 18: 1784-1794, Kang et al.), Arthritis relief and hard tissue regeneration effect (The J. Appl. Pharmcol. 2002. 10: 253-257, Kim et al.), (Kor, J. Herbology 2012. 27: 77-83, Oh et al.), The effect of improving blood flow (see, for example, J. Orient Obster Gynecol, J. Tradit. Chin. Med. 2001. 21: 225-231, Xie et al.).
우슬과 관련된 특허문헌으로는, 대한민국 등록특허 제10-1251389호 우슬 발효주 및 그의 제조방법, 대한민국 등록특허 제10-0429595호 생약 추출물을 포함하는 관절염 치료 및 예방용 조성물의 제조방법 및 그의 조성물, 대한민국 등록특허 제10-1248378호 관절염 치료 및 예방용 약학조성물, 대한민국 등록특허 제10-0415815호 우슬, 오공, 두충, 오가피, 방풍을 주성분으로 함유하는 의약 조성물 및 이를 주성분으로 함유하는 약학적제제 (골다공증, 류마티스 관절염, 디스크증상의 예방과 치료), 대한민국 등록특허 제10-0784339호 혼합 생약재 추출물을 유효성분으로 함유하는 항혈전제가 개시되어 있다. Patent documents relating to astringent hair include Korean Patent No. 10-1251389, Wusul fermented soybean oil and its preparation method, Korean Patent No. 10-0429595 herbal medicine extract and method for preparing and treating arthritis, and composition thereof, Korea Patent No. 10-1248378 A pharmaceutical composition for treating and preventing arthritis, Korean Patent No. 10-0415815 Korean Patent Application No. 10-0415815 A pharmaceutical composition containing as a main ingredient windswept, , Rheumatoid arthritis, prevention and treatment of disk symptoms), Korean Patent No. 10-0784339 discloses an antithrombotic agent containing a mixed herbal extract as an active ingredient.
현재까지, 우슬을 이용한 식혜 제조 관련 특허는 없으며, 특히 우슬, 생 쌀가루, 당화효소를 동시에 첨가하고 우슬 열수 추출과 쌀 전분 당화를 동시에 수행하여 찌거기 생성을 최소화하며, 제조된 우슬 식혜를 여과하여 밥알이 없는 우슬 식혜 제조공정은 알려진 바 없다. Until now, there is no patent related to sikhye production using wax. Especially, the addition of wax, raw rice flour and saccharifying enzyme simultaneously, hydrolysis of wax and simultaneous saccharification of rice starch are minimized to minimize the formation of wastes, There is no known process for producing sour sourdough.
본 발명은 관절염 및 다양한 질환의 예방 및 개선에 도움이 되는 것으로 알려져 있는 우슬 추출물을 포함하는 우슬 식혜 및 간편하면서도 효과적으로 우슬 식혜를 제조하는 방법을 제공하고자 하는 것이다.The present invention provides a simple and effective method for producing astringent sikhye, which contains astringent astringency and astringent astringent astringent asthma, which is known to help prevent and improve various diseases.
상기와 같은 과제를 해결하기 위하여, 본 발명은 우슬(Achyranthes Radix) 추출물을 포함하는 우슬 식혜를 제공한다.In order to solve the problems as described above, the present invention wooseul (Achyranthes Radix extract. ≪ / RTI >
상기 우슬 추출물은 우슬 뿌리의 열수 추출물인 것이 바람직하다.Preferably, the extract is a hot-water extract of a sprout root.
상기 우슬 식혜는 엿기름 상등액을 더 포함하는 것이 바람직하다.It is preferable that the wisky sikhye further comprises a maltose supernatant.
또한, 본 발명은 우슬(Achyranthes Radix), 생 쌀가루, 당화효소 및 물을 하나의 반응기에 첨가한 후 우슬 열수 추출과 생 쌀가루 당화를 동시에 진행하여 여과하는 것을 특징으로 하는 우슬 식혜의 제조 방법을 제공한다.The invention also wooseul (Achyranthes Radix ), raw rice flour, saccharifying enzyme and water are added to one reactor, followed by simultaneous hydrothermal extraction of fresh water and saccharification of raw rice flour, followed by filtration.
상기 우슬은 우슬의 뿌리인 것이 바람직하다.It is preferable that the mist is the root of the mist.
상기 당화효소는 고온성 당화효소인 것이 바람직하다.The saccharifying enzyme is preferably a high temperature saccharifying enzyme.
상기 우슬, 생 쌀가루 및 당화효소는 상기 물 100중량부에 대하여 우슬 10~25중량부, 생 쌀가루 35~50중량부 및 당화효소 0.2~0.5중량부로 첨가하는 것이 바람직하다.Preferably, the wax, raw rice flour and saccharifying enzyme are added in an amount of 10 to 25 parts by weight, 10 to 25 parts by weight of wheat flour, 35 to 50 parts by weight of raw wheat flour, and 0.2 to 0.5 parts by weight of saccharifying enzyme, based on 100 parts by weight of the water.
상기 열수 추출과 당화는 100~120℃에서 1~5시간 동안 1~2회 수행되는 것이 바람직하다.The hydrothermal extraction and saccharification are preferably performed once or twice at 100 to 120 ° C for 1 to 5 hours.
본 발명의 우슬 식혜 및 그 제조 방법은 식혜 제조시의 고두밥 제조의 번거로움 회피, 저온 (60℃) 식혜 제조의 장시간 소요 문제 해결, 고가이면서도 위생성이 떨어지는 엿기름 사용의 배제, 우슬 추출의 간편성과 에너지 절감 및 식혜 제조 후의 찌거기 발생 최소화, 영양성분 및 관능성 강화를 통하여 공정 간소화 및 공정 및 기기 최소화에 따른 경비 소요를 최소화면서도 보다 우수한 품질의 우슬 식혜를 제조하게 하는 식품 산업상 매우 유용한 발명인 것이다.The invention of the present invention is to provide a method for producing sikhye and its production method, which avoids troublesomeness in manufacturing sikhabu at the time of sikhye production, solves the problem of long time manufacturing of sikhe at low temperature (60 캜), eliminates the use of malt which is expensive but has low hygiene, It is a very useful invention in the food industry that minimizes the occurrence of sludge after sikhye production, strengthens nutritional components and sensuality, and minimizes the cost incurred by the process and minimization of the device while manufacturing the sour taste of superior quality.
도 1은 토우슬 및 회우슬의 다양한 온도에서의 추출액의 모습을 나타낸 것이다.
도 2는 고두밥(상단) 및 생 쌀가루(하단)을 이용한 식혜 제조 공정을 나타낸 것이다.Figure 1 shows the appearance of the extracts at various temperatures of the toasks and beans.
Fig. 2 shows a sikhah manufacturing process using a rice cake (top) and raw rice flour (bottom).
본 발명의 발명자들은 고품질의 우슬 추출물이 포함된 기능성 식혜 제조를 위하여, 고두밥 대신 생 쌀가루를 사용하고, 엿기름을 보완하는 당화효소를 사용하며, 우슬 추출의 간편성과 기기 사용 최소화 및 에너지 절감을 위한 동시 추출 당화법을 개발하여, 이를 우슬 식혜의 제조에 적용하였다. The inventors of the present invention have found that, in order to produce a functional sikhe containing a high-quality extract of ryegrass, the raw rice flour is used instead of the rice cake and the saccharifying enzyme supplementing malt is used. Simultaneously, The extracting sugar method was developed and applied to the production of Suksikhye.
구체적으로, 본 발명자들은 다양한 온도조건, 추출시간 및 추출횟수 실험을 통해 우슬 추출의 최적조건을 확인하였으며, 생 쌀가루를 고온성 당화효소를 이용하여 당화하는 경우 기존의 고두밥을 제조하여 엿기름으로 당화하는 경우보다 관능성, 당화효율, 찌꺼기 발생, 당화시간 절감 등에서 우수함을 확인하였으며, 우슬 열수 추출과 쌀의 당화가 동시에 진행되는 경우에 문제될 수 있는 당화효소의 전분분해 활성 저해가 없음을 확인하였다. Specifically, the present inventors confirmed the optimal conditions for the extraction of wax using various temperature conditions, extraction time and number of times of extraction. When the raw rice flour was saccharified using a high temperature saccharifying enzyme, the conventional saccharification was made and saccharified into malt And it was confirmed that there was no inhibition of starch hydrolysis activity of saccharifying enzyme which may be a problem when hydrolysis of wax and saccharification of rice are simultaneously carried out.
따라서, 본 발명은 우슬(Achyranthes Radix) 추출물을 포함하는 우슬 식혜를 제공한다.Thus, the present invention is based on the finding that Achyranthes Radix extract. ≪ / RTI >
상기 우슬은 토우슬 (Achyranthes japonica Nakai), 회우슬 (Achyranthes bidentata Blume), 천우슬 (Cyathula officinalis Kuan) 및 마우슬 (Cyathula capitata Moq)로 이루어지는 군으로부터 선택될 수 있으나, 바람직하게는 토우슬 또는 회우슬이다.The supernatant was collected from the toaster ( Achyranthes japonica Nakai, Achyranthes bidentata Blume, Cyathula officinalis Kuan) and Maust ( Cyathula capitata Moq), but is preferably tossed or reconstituted.
상기 우슬 추출물은 우슬 뿌리의 열수 추출물인 것이 바람직하다. 상기 우슬 추출물은 우슬 식혜 중 5~20중량%로 포함될 수 있다.Preferably, the extract is a hot-water extract of a sprout root. The water extract may contain 5 to 20% by weight of wheat germ extract.
또한, 상기 우슬 식혜는 엿기름 상등액을 더 포함할 수 있다. 상기 "엿기름 상등액"은 엿기름을 물로 우려낸 후 침전물을 제거한 액상의 물질을 의미하며, 우슬 식혜 중 0.5~3중량%로 첨가될 수 있다.In addition, the supernatant may further comprise a maltose supernatant. The "maltolate supernatant" means a liquid material from which the malt was removed with water and the precipitate was removed. The maltose supernatant may be added in an amount of 0.5 to 3% by weight based on wheat sikhye.
본 발명의 우슬 식혜는 쌀가루를 당화시켜 제조되므로 쌀알이 없는 식혜인 것이 바람직하다.It is preferable that the sikhye sake of the present invention is produced by saccharification of rice flour, so that the sikhye is free of rice grains.
또한, 본 발명은 우슬(Achyranthes Radix), 생 쌀가루, 당화효소 및 물을 하나의 반응기에 첨가한 후 우슬 열수 추출과 생 쌀가루 당화를 동시에 진행하여 여과하는 것을 특징으로 하는 우슬 식혜의 제조 방법을 제공한다.The invention also wooseul (Achyranthes Radix ), raw rice flour, saccharifying enzyme and water are added to one reactor, followed by simultaneous hydrothermal extraction of fresh water and saccharification of raw rice flour, followed by filtration.
상기 우슬은 우슬의 뿌리인 것이 바람직하며, 그 종류로는 토우슬 (Achyranthes japonica Nakai), 회우슬 (Achyranthes bidentata Blume), 천우슬 (Cyathula officinalis Kuan) 및 마우슬 (Cyathula capitata Moq)로 이루어지는 군으로부터 선택될 수 있으나, 바람직하게는 토우슬 또는 회우슬이다.It is preferable that the above-mentioned mistletoe is the root of the mistletoe, and examples thereof include toyrus ( Achyranthes japonica Nakai), Achyranthes bidentata Blume, Cyathula officinalis Kuan and Cyathula capitata Moq), but is preferably tossed or reconstituted.
상기 생 쌀가루는 생쌀을 분말화한 것을 의미하며, 분말상인 것이면 입자 크기에 제한은 없다.The raw rice flour means raw rice powder, and the particle size of the raw rice flour is not limited.
상기 당화효소는 고온성 당화효소인 것이 바람직하다. "고온성 당화효소"는 100~120℃의 고온에서도 효소의 활성이 유지되는 것을 의미하며, Novozymes Co.의 Thermamyl 등을 예로 들 수 있다. 이와 같은 고온성 당화효소를 사용함으로써 우슬의 열수 추출과 쌀 가루의 당화를 고온에서 동시에 진행할 수 있게 된다. The saccharifying enzyme is preferably a high temperature saccharifying enzyme. The term " hypertonic saccharifying enzyme "means that the enzyme activity is maintained even at a high temperature of 100 to 120 DEG C, for example, Thermamyl of Novozymes Co. By using such a high-temperature saccharifying enzyme, the hot water extraction of the wax and the saccharification of the rice flour can be simultaneously carried out at a high temperature.
상기 우슬, 생 쌀가루 및 당화효소는 상기 물 100중량부에 대하여 우슬 10~25중량부, 생 쌀가루 35~50중량부 및 당화효소 0.2~0.5중량부로 첨가하는 것이 바람직하다.Preferably, the wax, raw rice flour and saccharifying enzyme are added in an amount of 10 to 25 parts by weight, 10 to 25 parts by weight of wheat flour, 35 to 50 parts by weight of raw wheat flour, and 0.2 to 0.5 parts by weight of saccharifying enzyme, based on 100 parts by weight of the water.
또한, 상기 우슬 열수 추출과 쌀 가루 당화는 바람직하게는 100~120℃에서 1~5시간 동안 1~2회 수행되고, 보다 바람직하게는 100℃에서 3시간 동안 1회 수행되는 것이다.The hydrolysis of wax and the saccharification of rice flour are preferably performed once or twice at 100 to 120 ° C for 1 to 5 hours, and more preferably once for 3 hours at 100 ° C.
상기와 같은 방법으로 제조되는 우슬 식혜는 관능성, 당화효율, 찌꺼기 발생, 당화시간 등에서 우수한 효과를 나타낼 수 있다.The sucrose produced by the above method can exhibit excellent effects in terms of sensory properties, saccharification efficiency, occurrence of debris, and saccharification time.
이하, 본 발명의 구체적인 방법을 실시예를 통하여 보다 상세하게 설명한다. 하기 실시예는 본 발명의 바람직한 하나의 구체예일 뿐이며, 본 발명의 권리범위가 하기 실시예의 범위로 한정되는 것은 아니다.Hereinafter, the specific method of the present invention will be described in more detail by way of examples. The following examples are only a preferred embodiment of the present invention, and the scope of the present invention is not limited to the scope of the following examples.
[[ 실시예Example ]]
실시예Example 1: One: 우슬The 뿌리의 최적 추출조건 검토 Review of optimal extraction conditions of roots
2012년 경북 안동의 약업사에서 구입한 토우슬과 회우슬의 건조 뿌리에 각각 20배 중량의 증류수를 가한 후, 각각 40, 60, 80, 100, 120℃에서 2시간씩 추출하였으며, 이후 상온에서 방냉한 후 여과 용이성, 여과 후 우슬 뿌리의 수분 보유량, 및 여과액의 pH, brix, 고형분 함량을 각각 평가하였다. 그 결과 토우슬 및 회우슬은 100~120℃에서의 추출이 에너지 및 수율 측면에서 가장 적합함을 알 수 있었다 (표 1).After 20 times as much weight of distilled water was added to the dry roots of the toes and tea leaves purchased from Andong Pharmaceutical Co. in Gyeongbuk Province in 2012, they were extracted for 2 hours at 40, 60, 80, 100 and 120 ℃ respectively. The pH, brix, and solids content of the filtrate were evaluated, respectively. As a result, it was found that the extraction at 100-120 ° C was most suitable in terms of energy and yield (Table 1).
한편, 40~80℃의 추출물에서는 상온에서 1일 경과시 미생물 오염이 나타나 고온 추출이 필요함을 확인하였으며, 고온으로 갈수록 추출물의 색깔이 진해지며 당의 갈변현상이 나타났으며(도 1, 표 2), 관능성의 경우에도 100~120℃ 조건에서 가장 우수하였다. 이때 관능평가는 식품영양학과 연구원 10명을 대상으로 5점 척도법에 준해 선호도를 평가하였다.On the other hand, in the extracts of 40 to 80 ° C, microbial contamination occurred at room temperature for one day, and it was confirmed that high temperature extraction was necessary, and the color of the extract was increased and the browning of the sugar was evident (Fig. 1, Table 2) , And even in the case of sensibility, it was the best at 100 ~ 120 ℃. The sensory evaluation was performed by 10 researchers from the Food and Nutrition Department.
(℃)Extraction temperature
(° C)
우슬 수분
보유량 (%)After filtration
Water moisture
Ownership (%)
pHFiltrate
pH
고형분함량 (mg/ml)Filtrate
Solid content (mg / ml)
여과용이성: 매우 어려움~어려움~보통~쉬움~매우 쉬움Ease of filtration: very difficult ~ difficult ~ normal ~ easy ~ very easy
(℃)Extraction temperature
(° C)
한편 국산 토우슬 뿌리를 대상으로 최적 추출시간을 평가한 결과, 3시간 추출이 적합하였으며, 추출 횟수는 1회 추출시 전체의 77%, 2회 추출시 17%, 3회 추출시 4.8%, 4회 추출시 1.2% 추출효율이 나타나, 2회 추출로 전체 추출물의 94%가 추출되어 2회 추출이 적합한 것으로 확인하였다. 그러나 고온에서 2회 추출은 에너지적으로 낭비가 많으며, 산업적 규모의 추출용기 대형화 시에는 냉각 동안의 추출시간의 증대로 1회 추출로도 충분하였다. The optimum extraction time of Korean tofu root was 3 hours. The extraction time was 77%, 17%, 4.8% and 4%, respectively. Extraction efficiency of 1.2% was shown in extracting the syrup, and 94% of the total extract was extracted twice by extraction. However, two times of extraction at high temperature is energetically wasteful, and in the case of an industrial scale extraction vessel enlargement, one extraction is sufficient due to an increase in extraction time during cooling.
따라서, 우슬 열수 추출 최적조건은 세절 우슬 뿌리의 20배의 증류수를 가하고, 100℃에서 3시간, 1회 추출이며, brix 5.0~5.5, pH 5.2~5.6의 추출액을 얻는 것이 가장 바람직함을 확인하였다. Therefore, it was confirmed that the optimal conditions for hydrolysis of wax were that it was most preferable to obtain an extract of brix 5.0-5.5 and pH 5.2-5.6 at 20 ° C. distilled water at 100 ° C. for 3 hours, .
추출
시간
extraction
time
용이성percolation
Ease
우슬
수분
보유량(%)After filtration
The
moisture
Ownership (%)
여과액 pH
Filtrate pH
여과액 brix
Filtrate brix
고형분
함량
(mg/ml)Filtrate
Solids
content
(mg / ml)
명도
brightness
적색도
Redness
황색도
Yellowness
색차
Color difference
쉬움Extremely
facility
여과용이성: 매우 어려움~어려움~보통~쉬움~매우 쉬움Ease of filtration: very difficult ~ difficult ~ normal ~ easy ~ very easy
실시예Example 2: 간편 2: Easy 우슬The 식혜 제조를 위한 생 쌀가루 Rice flour for sikhye 당화Glycation 조건 검토 Review conditions
간편 우슬 식혜 제조를 위해, 고두밥 제조 대신 물에 불린 쌀을 분쇄하여 생 쌀가루를 조제한 후, 증류수를 쌀가루 대비 2배 넣고 잘 섞은 후, 쌀가루 대비 10% 중량비의 엿기름 분말을 첨가한 후, 60℃에서 18시간 당화하거나, 또는 0.3% 중량비의 고온성 당화효소 (Termamyl, Novozymes Co.)를 첨가한 후 100℃에서 18시간 당화하였다. 이후 각각의 당화액을 대상으로 거즈로 엿기름 및 미분해 쌀 등을 여과하고 여과액을 분석하였다. In order to prepare sikhye sikhye, raw rice flour was prepared by pulverizing rice called water instead of making rice cake. Then, distilled water was added twice as much as rice flour and mixed well. Then, 10% by weight of maltose powder was added to rice flour, Or a high temperature saccharifying enzyme (Termamyl, Novozymes Co.) at a weight ratio of 0.3% was added and saccharified at 100 ° C for 18 hours. Then, maltose and undifferentiated rice were filtered with gauze for each glycoside, and the filtrate was analyzed.
한편 대조구로는 고두밥을 이용한 통상의 식혜 제조과정을 통한 식혜를 이용하였다. 먼저 엿기름 분말 1kg에 물 10리터를 가한 후 하룻밤 정치하여 상등액 (brix 4.0. pH 5.2)을 엿기름 당화효소로 사용하였으며, 이를 고두밥 5kg에 가한 후 60℃에서 18시간 당화하였다. 이후 거즈로 미분해 쌀 등을 여과하고 여과액을 분석하였다. On the other hand, Sikhye was used as a control through the usual sikhye manufacturing process using high sugar. First, 10 liters of water was added to 1 kg of malt powder, and the mixture was allowed to stand overnight. The supernatant (brix 4.0, pH 5.2) was used as saccharification enzyme, which was added to 5 kg of rice gruel and saccharified at 60 ° C for 18 hours. After that, the rice was separated by gauze and the filtrate was analyzed.
표 4에 나타낸 결과와 같이, 고두밥을 사용하는 것보다 생 쌀가루에 엿기름 및 고온성 당화효소를 사용하여 당화하는 것이 관능성 측면, 에너지 측면, 공정간편성 측면에서 더욱 우수함을 확인하였다. 특히, 여과후 찌거기 발생량은 고두밥을 사용하는 경우에 비해 쌀가루를 사용하는 경우 1/3~1/4 수준으로 감소하였으며, 여과도 용이하였다. 이는 쌀가루 사용시 당화가 더욱 효율적임을 의미하며, 제조된 식혜의 brix가 5.6% 높은 것과도 일치한다. 실시예의 전체적인 공정도는 도 2에 나타내었다. 고온성 당화효소를 사용하는 경우 엿기름을 사용하여 당화하는 경우보다 3.6brix가 낮게 나타났으나, 엿기름 자체가 가진 4brix의 값을 고려한다면, 고온성 당화효소를 사용하는 당화하는 경우 별도의 문제를 발생하지 않으면서 경제적이면서 고품질 식혜를 제조할 수 있음을 확인하였다. As shown in the results shown in Table 4, it was confirmed that saccharification using raw maltose and high temperature saccharifying enzyme to raw rice flour was superior in terms of the functional aspect, the energy aspect and the simplification of the process than the case of using the rice cake. Especially, when rice flour was used, the amount of scum generated after filtration decreased to 1/3 ~ 1/4 level and filtration was easy. This means that the saccharification is more efficient when the rice flour is used, and the produced sikhye brix is also 5.6% higher. The overall process diagram of the embodiment is shown in Fig. In case of using high temperature saccharifying enzyme, 3.6brix was lower than that of saccharification using malt, but considering saccharide 4brix value, saccharification using high temperature saccharifying enzyme causes a separate problem It is possible to produce an economical and high quality sikhye without using the conventional method.
최종적으로 고두밥 제조공정을 생략하고, 생 쌀가루를 이용하여 식혜제조가 가능함을 확인하였으며, 특히 100℃의 고온조건에서 3시간 당화시에도 우수한 품질의 식혜가 제조됨을 확인하였다. Finally, it was confirmed that sikhye can be prepared by using raw rice flour, omitting the process of producing rice cake. In particular, it was confirmed that a sikhye of excellent quality was produced even at a high temperature of 100 ° C for 3 hours.
용이성percolation
Ease
고형분함량
(mg/ml)Filtrate
Solids content
(mg / ml)
엿기름 당화
(기존방식)Rice cake
Malt sugar
(Conventional method)
±
0.43.5
±
0.4
±
0.23.0
±
0.2
±
0.43.0
±
0.4
±
0.447.4
±
0.4
±
0.0449.38
±
0.04
±
0.020.08
±
0.02
±
0.046.73
±
0.04
±
0.0443.36
±
0.04
엿기름당화Raw rice flour
Malt sugar
±
0.04.5
±
0.0
±
0.43.5
±
0.4
±
0.04.5
±
0.0
±
0.750.5
±
0.7
±
1.5951.21
±
1.59
±
3.74-1.16
±
3.74
±
2.003.35
±
2.00
±
1.5841.39
±
1.58
고온성효소당화Raw rice flour
High temperature enzymatic saccharification
±
0.34.2
±
0.3
±
0.23.3
±
0.2
±
0.34.2
±
0.3
±
1.355.1
±
1.3
±
0.0151.42
±
0.01
±
0.17-1.23
±
0.17
±
0.208.16
±
0.20
±
0.0441.56
±
0.04
여과용이성: 매우 어려움~어려움~보통~쉬움~매우 쉬움Ease of filtration: very difficult ~ difficult ~ normal ~ easy ~ very easy
실시예Example 3: 3: 우슬The 추출물에 의한 전분 Starch by extract 당화Glycation 저해 효과 평가 Evaluation of inhibitory effect
기존의 쌀 전분 당화 (삭힘 과정) 및 우슬 추출액 제조과정을 별도로 진행하는 번거로움을 피하고, 간편 우슬식혜 조제를 위해 생 쌀가루에 전분 당화효소를 첨가하고 우슬을 동시에 첨가하고자 하였다. In order to simplify the conventional rice starch saccharification (cutting process) and wax extract preparation process, the starch saccharification enzyme was added to the raw rice flour and the starch was added at the same time.
따라서, 우슬 추출물이 쌀 전분 분해효소의 당화 억제에 관여하는지를 평가하였다. 기존의 우슬 식혜 제조시에는, 통상 최종 제조된 식혜에 우슬 열수 추출액을 첨가하거나, 삭히는 과정중에 우슬 추출물을 첨가하여 제조하는 과정이 포함되나, 본 발명에서는 우슬 추출과 동시에 엿기름 및 고온 당화효소에 의한 식혜 제조를 진행하고자 하였다. 따라서 우슬 뿌리 75g에 대해 증류수 1리터를 가하고, 100℃의 고온조건에서 추출한 우슬 열수 추출액에 엿기름 상등액, 중온성 효소 (BAN, Novozymes Co.), 또는 고온성 효소 (Termamyl 120L, Novozymes Co.)를 동량 섞은 후, 이들의 활성을 각각 70℃에서 유리 환원당 생성능력을 측정하여 평가하였다. 이때 대조구로는 우슬 열수 추출물을 첨가하지 않은 증류수를 사용하였다. 그 결과 증류수를 처리한 경우보다 우슬 열수 추출물을 첨가한 경우, 엿기름 상등액의 경우 8.3±0.5%, BAN의 경우 7.2±0.3%, termamyl 120L의 경우 10.1±0.5%의 활성 감소가 나타났다. 그러나 이러한 활성감소는 미미하므로, 우슬 추출물이 전분분해 효소 활성을 거의 저해하지 않는 것으로 판단하였다. Therefore, it was evaluated whether or not the extract of ryegrass was involved in the inhibition of glycosylation of rice starch hydrolyzate. In the case of the conventional wisconsin herb extract, it is usually added to the final prepared sikhye by adding the waxy hot water extract or adding the extract of the wheat extract during the sifting process. In the present invention, however, We tried to make sikhye. Therefore, 1 liter of distilled water was added to 75 g of the root of the mist, and the maltose supernatant, the mesophilic enzyme (BAN, Novozymes Co.), or the thermophilic enzyme (Termamyl 120L, Novozymes Co.) was added to the hot water extract extracted at 100 ° C. After the same amounts were mixed, their activity was evaluated by measuring the free reducing sugar producing ability at 70 ° C, respectively. As a control, distilled water without added waxy hot water extract was used. As a result, the activity of maltose supernatant was decreased by 8.3 ± 0.5%, for BAN by 7.2 ± 0.3% and for termamyl 120L by 10.1 ± 0.5%, compared with the case of distilled water treatment. However, this decrease in activity was insignificant, and it was judged that the extract of raspberry did not substantially inhibit the activity of starch hydrolyzing enzyme.
실시예Example 4: 간편 4: Easy 우슬The 식혜 제조법 확립 Establishment of Sikhye recipe
상기의 결과를 바탕으로, 우슬, 생 쌀가루, 고온성 당화효소 및 물을 동시에 첨가하고, 이후 100℃로 가열하여 3시간 우슬 추출 및 쌀 전분 당화를 동시에 진행할 수 있는 간편 우슬 식혜 제조방법을 평가하였다. On the basis of the above results, a method of preparing a simple sour sikhye, which is capable of simultaneous whey extraction and rice starch saccharification for 3 hours by heating at 100 ° C, was added to the mixture of wheat, raw rice flour, hot glycosylation enzyme and water .
다양한 비율의 우슬을 첨가하면서 식혜를 제조한 결과, 우슬 첨가 최적농도는 물 100중량부에 대하여 우슬 10~25중량부로 첨가하는 것이 가장 맛과 향이 우수하면서, 당화 후 여과공정이 용이하였다. 한편, 최종 우슬 식혜의 깊은 맛의 부가적인 강화를 위해 엿기름 상등액을 첨가할 수 있으나, 이때 일반 식혜 제조시에 첨가되는 10% 중량비보다 적은, 전체 당화액에 대해 0.5~3.0% 중량비로 첨가하는 것이 가장 관능성이 우수함을 확인하였다.As a result of preparing sucrose while adding various proportions of sucrose, it was found that the optimum concentration of sucrose added was 10 to 25 parts by weight of sucrose per 100 parts by weight of water. Meanwhile, the maltose supernatant may be added to enhance the deep taste of the final whiskey sikhye, but it is preferable to add the maltolate supernatant at a weight ratio of 0.5 to 3.0% based on the total saccharified liquid, which is less than the 10% It was confirmed that the most excellent performance was obtained.
따라서 최종 우슬 식혜의 제조를 위해, 물 100중량부에 대하여 우슬 10~25중량부, 생 쌀가루 35~50중량부 및 당화효소 0.2~0.5중량부를 동시에 첨가하고, 이후 100?로 가열하여 3시간 우슬 추출 및 쌀 전분 당화를 동시에 진행한 후, 거즈로 여과하여 우슬 식혜를 제조하는 방법이 가장 우수한 방법임을 확인하였다.Therefore, 10 to 25 parts by weight of wheat, 35 to 50 parts by weight of raw wheat flour and 0.2 to 0.5 part by weight of saccharifying enzyme were simultaneously added to 100 parts by weight of water for the final wheat sikhye, Extraction and rice starch saccharification at the same time, followed by filtration through gauze to make the best method of producing sour syrup.
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KR20020097385A (en) * | 2001-06-20 | 2002-12-31 | 학교법인 경북과학대학 | Beverage using Hyssop and its producing method |
KR20040013528A (en) * | 2002-08-07 | 2004-02-14 | 학교법인 경북과학대학 | Producing method of Hyssop Beverage |
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KR20020097385A (en) * | 2001-06-20 | 2002-12-31 | 학교법인 경북과학대학 | Beverage using Hyssop and its producing method |
KR20040013528A (en) * | 2002-08-07 | 2004-02-14 | 학교법인 경북과학대학 | Producing method of Hyssop Beverage |
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