KR102030008B1 - Preparation of Herbal drinks containing Aquilaria agallocha, jujube and Sasa borealis (Hack.) Makino fermented extracts - Google Patents
Preparation of Herbal drinks containing Aquilaria agallocha, jujube and Sasa borealis (Hack.) Makino fermented extracts Download PDFInfo
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- KR102030008B1 KR102030008B1 KR1020190005764A KR20190005764A KR102030008B1 KR 102030008 B1 KR102030008 B1 KR 102030008B1 KR 1020190005764 A KR1020190005764 A KR 1020190005764A KR 20190005764 A KR20190005764 A KR 20190005764A KR 102030008 B1 KR102030008 B1 KR 102030008B1
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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
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/20—Agglomerating; Granulating; Tabletting
- A23P10/22—Agglomeration or granulation with pulverisation of solid particles, e.g. in a free-falling curtain
-
- 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
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
-
- 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
- A23V2300/31—Mechanical treatment
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- Engineering & Computer Science (AREA)
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- Nutrition Science (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
Description
본 발명은 침향, 대추, 조릿대 발효 추출물을 함유하는 한방 음료 제조 방법에 관한 것이다. 더욱 상세히는 이를 위하여 본 발명은 원료(침향, 대추, 조릿대)를 유산균, 오색약수 등을 이용하여 전(前)처리, 유산균을 이용한 혼합 추출물의 발효 기술을 이용하여 보다 안전성을 높이는 동시에 소비자 기호도가 향상된 기능성 한방 음료 및 그 제조 방법에 관한 것이다. The present invention relates to a method for producing herbal beverages containing aroma, jujube, stalk fermented extract. More specifically, to this end, the present invention is a pre-treatment of raw materials (incense, jujube, jujidae) using lactic acid bacteria, five-colored weak water, etc., using the fermentation technology of the mixed extract using lactic acid bacteria to increase the safety and consumer preference The present invention relates to an improved functional herbal beverage and a method of manufacturing the same.
침향은 주산지는 인도, 말레이시아, 베트남, 중국남부 등지이며 속씨 식물로 높이는 약 20미터, 지름은 2미터 이상으로 팥꽃나무과에 속하는 방향성 수지질의 상록성 교목으로 곤봉형 또는 편형을 띠며 약재의 하나로 다른 이름은 침수향 또는 밀향이라고도 한다. Its main origin is India, Malaysia, Vietnam, South China, etc. It is a genus seed plant about 20 meters high and 2 meters in diameter. It is an aromatic resinous evergreen tree belonging to the Azalea family, and has a club shape or a flat shape. Also called submerged or wheat flavor.
나무의 수지가 많이 들어 있는 부분만 얻거나 나무의 상처에서 흘러나온 수지를 수집하여 침향을 만든다. 침향의 효능은 진정, 건위, 통기작용, 식욕부진, 구토, 조루 및 정력 부족에 도움, 기력 회복, 항균 작용, 신경 안정 등이 알려져 있고, 주요 성분은 베타셀리넨이며 정유 성분으로는 벤질 아세톤, p-메토실 벤질 아세톤 등이 있다고 알려져 있다.Obtain only the resin-rich parts of the tree, or collect the resin that flows out of the wounds of the tree to create aromas. Aroma benefits include soothing, dryness, breathing, loss of appetite, vomiting, premature ejaculation and lack of energy, energy recovery, antibacterial action, and nerve stabilization.The main ingredient is betacelinene and essential oils include benzyl acetone, p-methosyl benzyl acetone and the like are known.
대추는 식품학적으로 비타민류나 식이성섬유, 플라보노이드, 미네랄, 베타카로틴등을 함유하고 있고 주요 효능으로는 노화 방지, 항암 효과, 심장질환 예방, 면역력 강화, 백내장, 동맥경화 등을 예방하는데 도움을 준다고 알려져 있다.Jujube contains vitamins, dietary fiber, flavonoids, minerals, and beta-carotene. Its main effects are anti-aging, anti-cancer effects, prevention of heart disease, strengthening immunity, cataract and arteriosclerosis. Known.
조릿대는 일명 산죽이라고도 하고 분포는 주로 한국과 일본이다. 줄기는 높이 1∼2m, 지름 3∼6mm이고 관상용으로 쓰거나 조리나 바구니 등을 만드는 재료로 사용된다. 잎은 죽엽이라 하며 효능으로는 치열제, 진정제, 이뇨제, 청심제로 이용되며 구토, 번열, 갈증, 면역력 강화, 고혈압과 동맥경화를 예방하고 치료하는데 사용한다고 알려져 있다. Sorrel is also known as mountain porridge and its distribution is mainly Korea and Japan. The stem is 1 ~ 2m in height and 3 ~ 6mm in diameter and is used for ornamental purposes or as a material for cooking or baskets. The leaves are called bamboo leaves and are used as dentitions, sedatives, diuretics, and cleansing agents. They are known to be used to prevent and treat vomiting, heat, thirst, strengthening immunity, hypertension and atherosclerosis.
오색약수는 강원도 양양군 서면에서 생산되는 것으로 오색약수(襄陽 오색리 오색약수)로 특징으로는 무기질인 나트륨 함량이 높아 특이한 맛과 색을 지니며, 효능은 위장병이나 신경쇠약, 피부병, 신경통에 효과가 있다고 알려져 있다.Five-color medicine is produced in Seoyang-gun, Gangwon-do, Seomyeon-gun. Five-color medicine (오 陽 Five-color medicine) has a high mineral content of sodium and has a unique taste and color. The effect is effective for gastrointestinal disorders, nervous breakdowns, skin diseases and neuralgia. Known.
유산균의 특징은 면역 밸런스를 조절해주는 것으로 슨키(무청과 식물)을 이용하여 만들어진 것으로 유산균으로 위산이나 열에 안정성이 높고 체내 흡수율을 최대화하여 면역조절기능 향상 효과를 가지고 있으며 크기는 1마이크론 미만이다. 또한 효능으로는 노화와 환경 변화에 동반되는 여러 가지 질병 예방에 유익하다고 알려져 있다. The characteristic of lactic acid bacteria is the control of immune balance. It is made by using shunki (green radish and plants). It is lactic acid bacteria that has high stability against gastric acid and heat, and maximizes the absorption rate in the body. It has the effect of improving immune regulation and its size is less than 1 micron. In addition, the efficacy is known to be beneficial for the prevention of various diseases associated with aging and environmental changes.
종래의 한방 음료 제조에 관한 기술로는 등록 번호 제1004292440000호 “녹용 및 기타 한약재 포함하는 한방 음료”등록 번호 제101150690000호 “지황 식초를 이용한 숙취해소 및 피로회복용 한방음료 및 그 제조방법”등록 번호 제101479160000호 “처방 한약을 이용한 한방 발효 식초음료 및 그 제조 방법”등록 번호 제1015643570000호 “한방 발효 음료 제조 방법”등이 있으며 오색약수을 이용하여 접목시킨 기술로는 등록 번호 제1016901620000호 “산채류 추출물이 포함된 두부제조 방법”등록 번호 제10017290880000호 “산채류 분말 및 추출물이 함유된 너비아니 및 그 제조 방법”등록 번호 제1017290980000호 “삼계탕 제조방법”등과 같은 특허가 있으며 대추를 이용한 기술로는 등록 번호 제1010180650000호 “대추를 사용한 건강음료 제조방법 및 이에 제조된 건강음료”, 등록 번호 제1010531930000호 “효소분해를 이용한 대추 음료 제조방법 및 이 방법에 의해 제조된 대추 음료”, 등록 번호 제1009792510000호 “대추 음료 제조 방법 및 이 방법에 의해 제조된 대추 음료” 출원 번호 제10-2008-0043620호 “대추 탁주 제조방법”과 출원 번호 제10-2002-0021017호 “대추와인의 제조 방법” 등과 것이 있으며 조릿대 등록 번호 제1016883710000호 “감귤피 주재로 한 음료 및 그 제조 방법”, 등록 번호 제1015399670000호 “건강 기능성 음료 제조 방법”, 등록 번호 제1009768160000호 “숙취해소 및 간장 신장 기능 개선용 조성물 및 이의 제조 방법”, 등록 번호 제1015680440000호 “불안 및 스트레스 해소용 조성물” 등록 번호 제1010639730000호 “떡의 제조 방법” 등이 있으며 실제 이들을 활용한 기능성 한방 음료 등에 응용한 사례는 기술로는 지금까지 보고된 바가 없었다. 상기 살펴본 바와 같이 한방 음료 제조 시 발효기술 등 식품 첨단 가공 기술의 접목으로 소비자 기호도 및 편리성을 가진 최종 제품 생산에는 그 한계가 있는 실정이었다. Conventional techniques related to the manufacture of herbal beverages registration No. 1004292440000 "Herbal beverages containing antler and other herbal medicines" registration No. 101150690000 "Herbal drink for hangover and fatigue recovery using turmeric vinegar and its manufacturing method" registration number 101479160000 No. “Oriental Fermentation Vinegar Drink Using Prescription Herbal Medicine and Its Manufacturing Method” Registration No. 1015643570000 No. “Method of Manufacturing Herbal Fermentation Beverage”, etc. Tofu manufacturing method "registration number No. 10017290880000" poong no containing wild vegetable powder and extract and manufacturing method thereof "registration No. 1017290980000," method of manufacturing samgyetang "and the like, and the technology using jujube No. 1010180650000 “Manufacturing method of health drink using jujube and health drink manufactured therein”, Registration No. 1010531930000 “Method of manufacturing jujube beverage using enzymatic digestion and jujube beverage produced by this method”, Registration No. 1009792510000 “Method of jujube beverage and jujube beverage produced by this method” Application No. 10- 2008-0043620, "Manufacturing Method of Jujube Takju" and Application No. 10-2002-0021017, "Manufacturing Method of Jujube Wine", and the like. No. 1015399670000 “Method for preparing a health functional beverage”, Registration No. 1009768160000 “Composition for improving hangover and liver function and its preparation”, Registration No. 1015680440000 “Composition for anxiety and stress relief” Registration No. 1010639730000 No. “How to Make Rice Cakes” There are many examples of how to apply them to functional herbal drinks. The bar was not reported. As described above, the production of the final product with consumer preference and convenience by combining food processing technology such as fermentation technology in the manufacture of herbal beverages has its limitations.
본 발명은 진정, 건위, 통기작용, 식욕부진, 구토, 조루 및 정력 부족에 도움, 기력 회복, 항균 작용, 신경 안정의 효과가 있다고 알려진 침향을 소비자들의 기호도와 기능성이 향상된 제품의 제조가 요구되어 왔다. The present invention is required to manufacture a product that improves the taste and functionality of consumers with the aroma known to be effective in calming, health, aeration, anorexia, vomiting, premature ejaculation and lack of energy, energy recovery, antimicrobial action, nerve stabilization come.
이에 침향의 효능을 높이기 위해서 침향과 한방 궁합이 어울리는 전통 약재의 선정과 이들의 유효 물질의 효과적인 추출 방법이 동시에 요구되는 실정이다. 따라서 본 발명에서는 침향 및 기타 한방 재료의 발효 추출물을 함유하는 한방 음료 제조 방법을 개발하는데 그 목적이 있다.Therefore, in order to enhance the efficacy of aroma, the selection of traditional medicines that match acupuncture and oriental medicine and the effective extraction method of these active substances are required at the same time. Therefore, the present invention has an object to develop a method for producing herbal beverages containing fermented extract of aroma and other herbal ingredients.
본 발명은 기능성 약재인 침향의 효능을 높이기 위해서 침향과 한방 궁합이 어울리는 전통 약재의 선정과 이들의 유효 물질의 효과적인 추출 방법으로 한방 음료 제조 방법에 관한 것이다. 이에 본 발명에서는 침향과 어울리는 한방 재료인 대추, 조릿대를 유산균, 오색약수 등을 이용하여 전(前)처리, 유산균을 이용한 혼합 추출물의 발효 기술을 이용하여 보다 안전성을 높이는 동시에 소비자 기호도가 향상된 기능성 한방 음료를 제조하는데있다.The present invention relates to a method for producing herbal beverages by selecting traditional herbs that are compatible with aroma and herbal extracts and effective extraction methods of the active substances in order to enhance the efficacy of the aroma of functional medicine. Thus, in the present invention, the herbal medicines that match the aromas, such as jujube, stalks, pretreatment using lactic acid bacteria, five-colored water, etc., by using fermentation technology of mixed extracts using lactic acid bacteria to increase safety and at the same time improved consumer preference Is in the manufacture of beverages.
이상에서 상세히 설명한 바와 같이 본 발명을 통하여 침향, 대추, 조릿대 발효 추출물을 함유하는 한방 음료 제조 방법에 관한 것이다. 더욱 상세히는 원료(침향, 대추, 조릿대)를 유산균, 오색약수 등을 이용하여 전(前)처리, 유산균을 이용한 혼합 추출물의 발효 기술을 이용하여 보다 안전성을 높이는 동시에 소비자 기호도가 향상된 기능성 한방 음료 제조 기술을 제공할 수 있는 발명이라 하겠다.As described in detail above, the present invention relates to a method for producing herbal beverages containing aroma extract, jujube, and boiled fermented extract. In more detail, pre-treatment of raw materials (incense, jujube, jujidae) with lactic acid bacteria, five-colored spring water, etc., using functional fermentation technology of mixed extracts using lactic acid bacteria, enhances the safety of consumers and improves the functional taste of beverages. It is an invention that can provide technology.
도 1 은 본 발명의 바람직한 일실시 예를 보인 제조 공정도1 is a manufacturing process showing an embodiment of the present invention
본 발명은 첨부된 도면을 참조하여 상세히 설명하면 다음과 같다.The present invention will be described in detail with reference to the accompanying drawings.
도 1은 원료(침향, 대추, 조릿대)를 유산균, 오색약수 등을 이용하여 전(前)처리, 유산균을 이용한 혼합 추출물의 발효 기술을 이용하여 기능성 한방 음료 제조 공정도로서, 본 발명은 제 1단계는 원료(침향, 대추, 조릿대) 전(前)처리 단계, 제 2단계는 전(前)처리된 원료(침향, 대추, 조릿대)혼합 단계, 제 3단계는 혼합 원료(침향, 대추, 조릿대) 발효 단계, 제 4단계는 발효물 여과 단계, 제 5단계는 살균 단계, 제 6단계는 포장 및 제품 단계를 포함하여 소비자의 기호도와 영양학적 및 기능성적 요구도 만족에 접근할 수 있는 기능성 침향, 대추, 조릿대 발효 추출물을 함유하는 한방 음료 제조 방법으로 그의 구성 및 작용을 통하여 상세히 설명하면 다음과 같다.1 is a functional herbal beverage manufacturing process chart using the fermentation technology of the raw material (incense, jujube, jujidae) using lactic acid bacteria, mixed extract using lactic acid bacteria, pretreatment using lactic acid bacteria, the present invention is the first step Is the pretreatment step of the raw materials (incense, jujube, jujube), the second step is the pretreatment of the pretreatment of raw material (incense, jujube, jujube) Fermentation step, the fourth step is the fermentation filtration step, the fifth step is a sterilization step, the sixth step is a functional aroma to access the consumer's preference, nutritional and functional needs, including packaging and product steps, Jujube, botanical herb extract containing fermented extract is described in detail through its composition and action as follows.
(1) 원료(침향, 대추, 조릿대) 전(前)처리 단계(1) Pretreatment step of raw materials (incense, jujube, sauerkraut)
본 단계는 원료(침향, 대추, 조릿대) 전(前)처리 단계이다.This step is the pretreatment step of the raw materials (incense, jujube, sauerkraut).
침향은 2018년 인도네시아산을 구입하여 500그램을 먼저 수돗물에 3회 세척 후 물기를 제거한 다음 동충하초 쌀 균사체 추출물과 강황 추출물을 1:1(w/w) 혼합물 2리터에 25℃에서 6~8시간 침지 후 열풍 건조기(새한, K-25,한국)를 이용하여 60℃에서 8시간 건조 후 진공 믹서기(한일, k-24,한국)를 사용하여 10분간 갈고 갈은 내용물은 체(sieve)를 사용하여 최종 200메쉬로 분말화하였다.Incense was purchased from Indonesia in 2018, washed 500 grams in tap water three times, then drained, and then Cordyceps rice mycelium extract and turmeric extract were mixed in a 1: 1 (w / w) mixture of 1 liter (w / w) at 25 ℃ for 6-8 hours. After immersion, dry for 8 hours at 60 ° C using a hot air dryer (Saehan, K-25, Korea) and grind the contents for 10 minutes using a vacuum mixer (Hanil, k-24, Korea) using a sieve. Powdered to the final 200 mesh.
대추는 청송 산(2018년) 생(生)대추 500그램을 이물질을 제거하고 수돗물에 3회 세척 후 물기를 제거한 다음 항온기(새원,US-231, 한국)를 이용하여 60℃에서 20~24시간, 습도는 오색약수로 스프레이하면서 65~75%로 조정하면서 숙성하여 최종 건(마른)대추로 사용하였다. Jujube is a fresh jujube of Cheongsong (2018), remove 500g of foreign dates, wash it three times in tap water, remove water, and use 20 ~ 24 hours at 60 ℃ using a thermostat (Saewon, US-231, Korea). , Humidity was adjusted to 65-75% while spraying with a colorful bottled water was used as the final dried (jujube) jujube.
조릿대는 전남 담양산(2018년) 건조조릿대 500그램을 사용하여 이물질을 제거하고 수돗물에 3회 세척 후 물기를 제거 한 다음 실온에서 24시간 건조 후 항온기(새원,US-231, 한국)를 이용하여 60℃에서 4~5시간 건조 후 진공 믹서기(한일, k-24,한국)를 사용하여 10분간 갈고 간 내용물은 체(sieve)를 사용하여 최종 200메쉬로 분말화하였다. Zoridae removes foreign matters using 500g dry walnuts in Damyangsan (2018), Jeonnam, washes three times in tap water, and then removes water. After drying for 24 hours at room temperature, using a thermostat (Saewon, US-231, Korea) After drying for 4 to 5 hours at 60 ℃ using a vacuum mixer (Hanil, k-24, Korea) for 10 minutes to grind the contents were ground to a final 200 mesh using a sieve (sieve).
이때 사용된 체(sieve: 청계 상공사, 한국)의 체눈 크기(Aperture)는 1.00mm, 선의 굵기(Wire dia)는 0.56mm로 하였다.At this time, the sieve (sieve: Cheonggye Sangpo, Korea) was used as the eye size (Aperture) is 1.00mm, the wire diameter (Wire dia) was 0.56mm.
(2) 전(前)처리된 원료(침향, 대추, 조릿대)혼합 단계(2) Mixing step of pretreated raw materials (incense, jujube, pancake)
(1)의 전(前)처리된 원료-침향, 대추, 조릿대의 혼합 단계로 (1) pretreatment of raw materials-the mixing step of aroma, jujube and bristles
침향 : 대추 : 조릿대를 10~30 중량% : 20~30 중량% : 40~70 중량%의 비율로 혼합하여 사용하였다.Aroma: Jujube: mixed with a ratio of 10 to 30% by weight: 20 to 30% by weight: 40 to 70% by weight.
(3) 혼합 원료(침향, 대추, 조릿대)발효 단계(3) Fermentation step of mixed raw materials (incense, jujube, walnut)
(2)의 혼합된 원료(침향, 대추, 조릿대)혼합물의 발효 단계로써 혼합물에, 수소수와 증류수 1:1(w/w)의 비율로 한 수소수와 증류수 혼합물을, 상기 침향, 대추, 조릿대를 혼합한 혼합물의 2~6배 중량부를 첨가한 것에, 유산균을 1~3중량%를 더 첨가한 후 32~38℃에서 48시간 발효 처리하였다. In the fermentation step of the mixed raw material (incense, jujube, jujube) mixture of (2), the mixture of hydrogen water and distilled water in a ratio of hydrogen water and distilled water 1: 1 (w / w), the aroma, jujube, After adding 2-6 times by weight of the mixture of the scavenger, 1 to 3% by weight of lactic acid bacteria was further added, and then fermented at 48 to 38 ° C for 48 hours.
(4) 발효물 여과 단계(4) fermentation filtration step
본 단계는 (3)의 처리된 내용물을 여과하는 단계로 여과 시 가아제(면포)와 전(前)처리된 감잎 필터를 통과한 것을 최종 여과액으로 사용하였다. 이때 가아제(면포)와 전(前)처리된 감잎 필터는 가아제(가로×세로=10㎝×10㎝)와 가아제 사이에 전(前)처리된 감잎을 1~3장 끼워서 최종 필터로 사용하였는데 이때 전(前)처리된 감잎의 제조는 감잎은 (감 품종 : 상주 둥시) 성잎을 사용하여 먼저 감잎 10장을 90~100℃에서 10~20분 처리 후 왁스(wax)를 제거 후 습식 초음파기기(스텐 통 : 가로×세로×높이=28㎝×30㎝×18㎝, 테콘사, 미국)로 28 KHz에서 30분 처리 후 항온 항습기(대한, SA-25, 한국)를 이용하여 온도 35~40℃, 습도 50~55%, 2~3시간 처리 한 것을 최종 전(前)처리된 감잎 필터용으로 사용하였다.This step is to filter the treated content of (3) and used as a final filtrate to pass through the gauze (cloth) and pre-treated persimmon leaf filter during filtration. At this time, the pre-treated persimmon leaf filter was used as a final filter by inserting 1 ~ 3 sheets of pre-treated persimmon leaves between the gauze (width × length = 10cm × 10cm) and the gauze. For the preparation of pretreated persimmon leaves, persimmon leaves (persimmon varieties: Sangju) are treated with 10 leaves of persimmon leaves at 90-100 ℃ for 10-20 minutes, and then wax is removed. Stainless steel tube: width × length × height = 28cm × 30cm × 18cm, Tecon Corporation, USA) After treatment for 30 minutes at 28 KHz using a thermo-hygrostat (Daehan, SA-25, Korea), temperature 35 ~ 40 ℃ A humidity pretreatment of 50-55% for 2 to 3 hours was used for the final pretreated persimmon leaf filter.
(5) 살균 단계(5) sterilization step
(4)의 여과된 내용물은 가로×세로×높이=80㎝×80㎝×60cm로 이루어진 스텐통 안에 직경 0.5㎝ 동 파이프로 5미터 지그재그 형태로 채워서 여기에 여과된 내용물을 채우고 스텐통 내부 공간에는 증류수로 온도 조절이 가능한 장치를 이용하여 내용물 내부 온도 85~88℃로 2분간 통과하여 살균하였다.The filtered contents of (4) were filled in a stainless steel tube consisting of width × length × height = 80 cm × 80 cm × 60 cm in a 0.5 cm diameter pipe in a 5 meter zig-zag shape and filled with the filtered contents. Sterilization was carried out using a device capable of temperature control with distilled water for 2 minutes at an internal temperature of 85 ~ 88 ℃.
(6) 포장 및 제품 단계(6) Packing and product step
본 단계는 (5)의 내용물을 이용하여 포장 및 제품 단계를 포함하는 것으로 소비자의 기호도에 최대한 접근할 수 있는 침향, 대추, 조릿대 발효 추출물을 함유하는 한방 음료를 제조하는 방법에 관한 것이다.This step includes the packaging and product steps using the contents of (5), and relates to a method for producing herbal beverages containing aroma, jujube, and barley fermented extracts that provide maximum access to consumer preferences.
이하, 도면을 참고하여 본 발명의 바람직한 실시 예는 다음과 같다.Hereinafter, preferred embodiments of the present invention with reference to the drawings are as follows.
(1) 침향, 대추, 조릿대 추출물 배합비에 따른 침향 한방 음료 관능 평가 실시 예(1) acupuncture herbal beverage sensory evaluation according to the aroma, jujube, garnish extract ratio
본 발명은 침향, 대추, 조릿대 추출물 배합비에 따른 침향 한방 음료 관능평가 측정은 표1과 같이 나타났다.According to the present invention, the herbal aroma beverage sensory evaluation according to the aroma, jujube, stalk extract ratio was shown in Table 1.
① 관능 평가 ① sensory evaluation
표 1를 참고하면 색상, 맛, 향, 종합적인 기호도 평가는 20~60세 성인 남녀 10명의 패널 요원에게 5점 강도법(효과 없음 :1점, 효과 조금 있음 :2점, 보통임 :3점, 조금 좋음 :4점, 매우 좋음 :5점)으로 평점하여 처리하였다. Referring to Table 1, the color, taste, aroma, and general preference evaluation were evaluated by a five-point intensity method for 10 panelists of 20-60 years old adult men and women (no effect: 1 point, little effect: 2 points, normal: 3 points). , A little good: 4 points, very good: 5 points).
② 침향, 대추, 조릿대 추출물 배합비에 따른 침향 한방 음료 관능 평가 결과② Sensory Evaluation Results of Acupuncture Herbal Beverage according to Aroma, Jujube, and Sasa Extract Mixture Ratio
표 1을 참고하면 침향, 대추, 조릿대 추출물 배합비에 따른 침향 한방 음료 관능 평가 결과 색상, 맛, 향, 종합적인 기호도에서 침향, 대추, 조릿대 추출물 배합비에서 3: 3 : 4(w/w/w)가 가장 좋았다. Referring to Table 1, the results of acupuncture herbal beverage sensory evaluation according to the aroma, jujube, and sauerkraut extract ratio were 3: 3: 4 (w / w / w) Was the best.
(2) 침향, 대추, 조릿대 추출물 배합비에 따른 침향 한방 음료의 항산화 효과 실시 예(2) Antioxidant Effect of Aromatherapy Herbal Beverage According to Aroma, Jujube, and Sasa Extract
본 발명은 침향, 대추, 조릿대 추출물 배합비에 따른 침향 한방 음료의 항산화 효과는 표 2와 같이 나타났다.In the present invention, the antioxidant effect of the incense herb, jujube, barley extract blend ratio according to the ratio was shown in Table 2.
① 항산화 효과 측정 ① Antioxidant effect measurement
DPPH(2,2-diphenyl-1-picryl-hydrazyl-hydrate) 라디컬 소거능은 브로이스의 방법으로 DPPH 용액은 0.1%의 농도로 사용하였고 다음과 같이 측정하였다. 엘리자(ELISA) 마이크로리더기를 사용하여 흡광도를 측정하였다.DPPH (2,2-diphenyl-1-picryl-hydrazyl-hydrate) radical scavenging ability was measured using the DPPH solution at a concentration of 0.1% by the method of Bryce. Absorbance was measured using an ELISA microreader.
또한, 총 페놀함량은 Folin-Ciocalteu법을 이용하여 측정하였다. 측정기기로는 엘리자(ELISA) 마이크로리더기(Infinite F50,Tecan, Switzerland)를 사용하였다.In addition, the total phenol content was measured using the Folin-Ciocalteu method. The ELISA microreader (Infinite F50, Tecan, Switzerland) was used as a measuring instrument.
② 침향, 대추, 조릿대 추출물 배합비에 따른 침향 한방 음료의 항산화 효과 측정 결과② Antioxidant Effect of Herbal Beverages from Aroma, Jujube and Garlic Extracts
표 2를 참고하면 침향, 대추, 조릿대 추출물 배합비에 따른 침향 한방 음료 항산화 효과는 디피피에이치(DPPH)와 총 폴리페놀 함량은 침향, 대추, 조릿대 추출물 배합비에서 3: 3 : 4(w/w/w)가 가장 높았다. Referring to Table 2, the antioxidant effect of acupuncture herbal drink according to the aroma, jujube, and sauerkraut extract ratio was 3: 3: 4 (DP / PH) and the total polyphenol content of the apricot, jujube, sauerkraut extract ratio was 3: 3: 4 (w / w / w ) Was the highest.
(3) 혼합 원료(침향, 대추, 조릿대)추출물의 발효 시간에 따른 한방 음료의 (3) of herbal beverages according to the fermentation time of mixed raw materials (incense, jujube, jujube) extract
관능 평가 실시 예 Sensory evaluation example
본 발명은 혼합 원료(침향, 대추, 조릿대) 추출물의 발효 시간에 따른 한방 음료의 관능 평가 측정은 표 3과 같이 나타났다.In the present invention, the sensory evaluation of the herbal beverages according to the fermentation time of the mixed raw material (incense, jujube, walnut) extract is shown in Table 3.
① 관능 평가① sensory evaluation
표 3을 참고하면 색상, 맛 향, 종합적인 기호도 평가는 20~60세 성인 남녀 10명의 패널 요원에게 5점 강도법(효과 없음 :1점, 효과 조금 있음 :2점, 보통임 :3점, 조금 좋음 :4점, 매우 좋음 :5점)으로 평점하여 처리하였다.Referring to Table 3, the color, taste, and overall preference evaluation was evaluated by a five-point intensity method (10 points for no effect: 1 point, 2 points for moderate effect: 3 points, A little good: 4 points, very good: 5 points) were evaluated.
② 혼합 원료(침향, 대추, 조릿대)추출물의 발효 시간에 따른 한방 음료의관능 평가 측정 결과② Measurement results of sensory evaluation of herbal beverages according to fermentation time of mixed raw materials (incense, jujube, barley) extract
표 3을 참고하면 혼합 원료(침향, 대추, 조릿대) 추출물의 발효 시간에 따른 한방 음료의 관능 평가에서 색상, 맛, 향, 종합적인 기호도에서 발효 시간 48시간이 가장 높은 값을 나타냈다. Referring to Table 3, 48 hours of fermentation time was the highest value in color, taste, aroma, and overall preference in the sensory evaluation of herbal beverages according to the fermentation time of the mixed raw material (incense, jujube, walnut) extract.
Claims (9)
상기 제 1단계의 침향은, 침향 500그램을 먼저 수돗물에 3회 세척 후 물기를 제거한 다음 동충하초 쌀 균사체 추출물과 강황 추출물의 1:1(w/w) 혼합물 2리터에 25℃에서 6~8시간 침지 후 열풍 건조기를 이용하여 60℃에서 8시간 건조 후 진공 믹서기를 사용하여 10분간 갈고 갈은 내용물은 체(sieve)를 사용하여 최종 200메쉬로 분말화를 하고,
제 1단계의 조릿대는 전남 담양산 건조조릿대 500그램을 사용하여 이물질을 제거하고 수돗물에 3회 세척 후 물기를 제거한 다음 실온에서 24시간 건조 후 항온기를 이용하여 60℃에서 4~5시간 건조 후 진공 믹서기를 사용하여 10분간 갈고 간 내용물은 체(sieve)를 사용하여 최종 200메쉬로 분말화하되, 사용된 체(sieve)의 체눈 크기(Aperture)는 1.00mm, 선의 굵기(Wire dia)는 0.56mm이며,
상기 제 2단계는, 전처리된 침향 : 대추 : 조릿대를 10~30 중량% : 20~30 중량% : 40~70 중량%의 비율로 혼합하여 사용하고,
상기 제 3단계는, 침향, 대추, 조릿대가 혼합된 혼합물에, 수소수와 증류수를 1:1(w/w)의 비율로 혼합한 수소수와 증류수 혼합물을, 상기 침향, 대추, 조릿대가 혼합된 혼합물의 2~6배 중량으로 첨가한 것에, 유산균 1~3중량%를 더 첨가 후 32~38℃에서 48시간 발효 처리하는 것을 특징으로 하는 침향, 대추, 조릿대 발효 추출물을 함유하는 한방 음료 제조 방법.
A first step of pretreating raw materials such as aroma, jujube, and stalk; A second step of mixing pretreated aromas, dates, and sacks; A third step of fermenting the mixed raw material in which the aroma, jujube, and stalks are mixed; A fourth step of filtering the fermentation product; In the herbal beverage manufacturing method comprising a fermentation extract of aroma, jujube, stalk, including the fifth step of sterilization, the sixth step of packaging and commercialization,
The first step of the aroma, wash 500 grams of acupuncture three times in tap water first to remove the water, and then 2 ~ 1 (w / w) 1: 1 mixture of Cordyceps rice mycelium extract and turmeric extract at 25 ℃ for 6-8 hours After immersion, the resultant was dried for 8 hours at 60 ° C. using a hot air dryer, and then ground in a vacuum mixer for 10 minutes to powder into a final 200 mesh using a sieve.
The first step was to remove foreign substances using 500 g of dry walnuts in Damyang, Jeonnam, wash them three times in tap water, remove water, dry for 24 hours at room temperature, and then dry at 60 ° C for 4-5 hours using a thermostat and vacuum. Grind the contents for 10 minutes using a blender and powder them into a final 200 mesh using a sieve, but the sieve size of the used sieve is 1.00 mm and the wire dia is 0.56 mm. Is,
In the second step, pre-treated aroma: jujube: jujube mixed with 10 to 30% by weight: 20 to 30% by weight: 40 to 70% by weight of the ratio,
In the third step, the aroma, jujube, and stalks are mixed with a mixture of aromas, jujubes and stalks, and a mixture of hydrogen and distilled waters in which hydrogen water and distilled water are mixed at a ratio of 1: 1 (w / w). Herbal beverage preparation containing aroma, jujube, stalk fermentation extract, characterized in that fermentation treatment at 32-38 ℃ for 48 hours after addition of 1 to 3% by weight of lactic acid bacteria further added to 2-6 times the weight of the prepared mixture Way.
상기 제 1단계의 대추는 청송 산 생(生)대추 500그램을 이물질을 제거하고 수돗물에 3회 세척 후 물기를 제거한 다음 항온기를 이용하여 60℃에서 20~24시간, 습도는 오색약수로 스프레이하면서 65~75%로 조정 하면서 숙성하여 최종 마른대추로 사용하는 것을 특징으로 하는 침향, 대추, 조릿대 발효 추출물을 함유하는 한방 음료 제조방법.
The method of claim 1,
The jujube of the first step is to remove the foreign matter 500 grams of Cheongsong live jujube, washed three times in tap water and then remove the water and then using a thermostat at 20 ℃ for 24 hours, while the humidity sprayed with colorful water Herbal beverage manufacturing method containing fermented extract of aroma, jujube, stalk fermentation, characterized in that it is used as a final dry jujube while adjusting to 65-75%.
상기 제 4 단계는,
여과 시 가아제와 전(前)처리된 감잎 필터를 통과한 것을 최종 여과액으로 사용하되,
가아제(면포)와 전(前)처리된 감잎 필터는 가아제와 가아제 사이에 전(前)처리된 감잎을 1~3장 끼워서 최종 필터로 사용하고,
전(前)처리된 감잎의 제조는 감잎은 성잎을 사용하여 먼저 감잎 10장을 90~100℃에서 10~20분 처리 후 왁스(wax)를 제거 후 습식 초음파기기로 28 KHz에서 30분 처리 후 항온 항습기를 이용하여 온도 35~40℃, 습도 50~55%, 2~3시간 처리 한 것을 최종 전(前)처리된 감잎 필터용으로 사용하는 것을 특징으로 하는 침향, 대추, 조릿대 발효 추출물을 함유하는 한방 음료 제조 방법.
The method of claim 1,
The fourth step,
When the filtration passes through the gauze and pretreated persimmon leaf filter is used as the final filtrate,
The pre-treated persimmon leaf filter with gauze (cotton) and 1 to 3 sheets of pre-treated persimmon leaves between the gauze and the gauze is used as the final filter,
In the preparation of pretreated persimmon leaves, persimmon leaves were treated with sexual leaves first, and then 10 sheets of persimmon leaves were treated for 10 to 20 minutes at 90 to 100 ° C, and then wax was removed, followed by 30 minutes at 28 KHz with a wet ultrasonic apparatus. Contains a fermented extract of aroma, jujube, and stalk, which is used for the final pretreated persimmon leaf filter, which has been treated at a temperature of 35 to 40 ° C., a humidity of 50 to 55%, for 2 to 3 hours using a constant temperature humidifier. Herbal beverage manufacturing method.
상기 제 5단계는,
여과된 내용물은 가로×세로×높이=80㎝×80㎝×60㎝로 이루어진 스텐통 안에 직경 0.5㎝ 동 파이프로 5미터 지그재그 형태로 채워서 여기에 여과된 내용물을 채우고 스텐통 내부 공간에는 증류수로 온도 조절이 가능한 장치를 이용하여 내용물 내부 온도 85~88℃로 2분간 통과하여 살균하는 것을 특징으로 하는 침향, 대추, 조릿대 발효 추출물을 함유하는 한방 음료 제조 방법.
The method of claim 1,
The fifth step,
The filtered contents are filled with 0.5m diameter copper pipes in a 5m zigzag form in a stainless steel tube consisting of width × length × height = 80cm × 80cm × 60cm. Herbal beverages manufacturing method containing aroma, jujube, stalk fermentation extract, characterized in that the sterilization by passing through the contents at a temperature of 85 ~ 88 ℃ 2 minutes using an adjustable device.
Claims 1, 3, 7 and 8 of the herbal drink containing aroma extract of jujube, jujube, stalk fermentation, characterized in that it is prepared by the manufacturing method of any one of claims.
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| KR20150132961A (en) * | 2014-05-19 | 2015-11-27 | 김영욱 | a vegetable lactic drinks process by Using lactic acid fermented Solution |
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| KR20210114189A (en) * | 2020-03-10 | 2021-09-23 | 박달수 | Toothpaste composition containing the fragrance fermented extract and method for producing same |
| KR102405338B1 (en) | 2020-03-10 | 2022-06-02 | 박달수 | Toothpaste composition containing the fragrance fermented extract and method for producing same |
| CN113801739A (en) * | 2021-10-12 | 2021-12-17 | 广东源泉生物有限公司 | Natural essence extraction process |
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