KR102085713B1 - Method for producing vinegar foaming tablet for diet - Google Patents
Method for producing vinegar foaming tablet for diet Download PDFInfo
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- KR102085713B1 KR102085713B1 KR1020180067666A KR20180067666A KR102085713B1 KR 102085713 B1 KR102085713 B1 KR 102085713B1 KR 1020180067666 A KR1020180067666 A KR 1020180067666A KR 20180067666 A KR20180067666 A KR 20180067666A KR 102085713 B1 KR102085713 B1 KR 102085713B1
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- vinegar
- mixture
- powder
- fermented
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Classifications
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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
- A23L2/40—Effervescence-generating compositions
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
-
- 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
- A23V2200/332—Promoters of weight control and weight loss
-
- 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
- A23V2200/334—Foods, ingredients or supplements having a functional effect on health treating the effects of consuming alcohol, narcotics or other addictive behavior, e.g. treating hangover or reducing blood alcohol levels
Landscapes
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Organic Chemistry (AREA)
- General Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Genetics & Genomics (AREA)
- Biochemistry (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
본 발명은 (1) 칼라만시, 우엉, 참마, 연근, 토란 및 생강을 혼합한 혼합물을 건조한 후 분쇄하는 단계; (2) 상기 (1)단계의 분쇄한 혼합물과 당류 및 효모를 혼합하여 발효하는 단계; (3) 상기 (2)단계의 발효한 발효물에 종초를 접종한 후 발효한 식초를 건조하여 식초 분말을 제조하는 단계; (4) 퀴노아 및 흰강낭콩을 혼합한 곡물을 건조하고 볶은 후 분쇄하여 곡물 분말을 준비하는 단계; 및 (5) 상기 (3)단계의 제조한 식초 분말 및 상기 (4)단계의 준비한 곡물 분말과 세절한 푸룬 및 탄산수소나트륨을 혼합한 혼합물을 타정기로 타정하는 단계를 포함하여 제조하는 것을 특징으로 하는 식초 발포정의 제조방법 및 상기 방법으로 제조된 식초 발포정에 관한 것이다.The present invention (1) drying and grinding a mixture of calamansi, burdock, yam, lotus root, taro and ginger; (2) mixing and fermenting the ground mixture of step (1) with sugars and yeast; (3) inoculating the fermented fermented product of step (2) and then drying the fermented vinegar to prepare vinegar powder; (4) preparing a grain powder by drying, roasting and crushing the grain mixed with quinoa and white kidney beans; And (5) tableting a mixture of the prepared vinegar powder of step (3) and the prepared grain powder of step (4) with fine furun and sodium hydrogen carbonate using a tableting machine. It relates to a method for producing vinegar effervescent tablets and vinegar effervescent tablets prepared by the above method.
Description
본 발명은 칼라만시, 근채류 및 곡류 등을 포함하는 다이어트 효과를 지니는 식초 발포정의 제조방법 및 상기 방법으로 제조된 식초 발포정에 관한 것으로, 상기 식초 발포정은 휴대 및 섭취가 간편할 뿐만 아니라, 기능성 및 기호도가 우수한 효과가 있다.The present invention relates to a manufacturing method of vinegar effervescent tablets having a diet effect including calmansi, root vegetables and cereals, and vinegar effervescent tablets prepared by the above method, the vinegar effervescent tablets are easy to carry and ingest, And preference is excellent.
미세먼지, 황사를 비롯한 각종 유해물질뿐 아니라, 대사과정에서 생성되는 노폐물이나 활성산소, 염증유발물질 등의 '신체적 독소', 분노나 스트레스 등과 같은 '마음의 독소' 등이 현대인들을 위협하고 있다. 이들은 모두 현대의학에서도 대부분의 만성질환, 암 등의 주원인으로 지목되는 것이다. 특히, 오늘날 대량으로 생산되는 농, 축산 시스템에서는 가축의 사료인 곡물의 대량 생산을 위해 다량의 제초제와 살충제가 사용되며, 사육과정에서 항생제와 성장촉진제 등이 투여되고, 가공과정에서는 각종 화학첨가물들이 섞여 들어가고 있다. 이런 오염된 화학물질들은 대개 지방친화적이어서 가축들의 지방조직에 축적된다. 그리고 이들을 먹은 우리 몸속의 지방 조직에 다시 축적된다. 인간이 화학첨가물들의 최종 정착지인 셈이다. 이들은 우리 몸속에서 만성적인 염증을 유발시키며 세포의 엔진에 해당되는 미토콘드리아를 손상시키고, 면역기능을 떨어뜨리며, 호르몬 체계를 교란시켜 각종 암이 유발되는데 기여한다. 암 발생률이 육류, 특히 붉은 고기와 가공육, 유제품 소비량과 직접적인 관계가 있다는 것은 잘 알려진 사실이다. 육류와 유제품 그 자체가 나쁘다기보다는 건강하지 않게 사육된 축산물을 섭취함으로써 체내에서 염증을 유발할 수 있는 각종 화학물질들을 농축된 형태로 섭취하는 것이 문제라는 것이다.In addition to various dusts such as fine dust and yellow dust, 'bodily toxins' such as waste products, free radicals and inflammatory substances generated in metabolic processes, and 'toxins of mind' such as anger and stress are threatening modern people. These are all the main causes of chronic diseases and cancer in modern medicine. In particular, in the agricultural and livestock systems produced in large quantities today, a large amount of herbicides and insecticides are used for the mass production of grains, which are feed for livestock, antibiotics and growth accelerators are administered during the breeding process, and various chemical additives are used during the processing. It is mixing. These contaminated chemicals are usually fat-friendly and accumulate in the fat tissue of livestock. And those who eat these accumulate again in the fatty tissue in our bodies. Humans are the final settlement of chemical additives. They cause chronic inflammation in our bodies and damage the mitochondria, which are the engines of our cells, impair immune function, and disrupt the hormonal system, contributing to various cancers. It is well known that cancer incidence is directly related to the consumption of meat, especially red meat, processed meat and dairy. The problem is that ingesting unhealthy livestock, rather than meat and dairy products themselves, is a concentrated form of chemicals that can cause inflammation in the body.
이처럼 건강을 위협하는 요소들이 늘어나다 보니, 건강에 대한 관심이 급증하고 있고, 최근에 몸 안의 독소를 빼는 이른바 "디톡스"라는 말이 유행하면서, 디톡스 다이어트, 디톡스 주스 등에 대한 관심이 급증하였다. 디톡스(detox)는 detoxification의 약어로 몸 안의 독소를 없애는 것을 의미한다. 유해물질이 몸 안으로 과다하게 들어오는 것을 막고, 장이나 신장, 폐, 피부 등을 통한 노폐물의 배출을 촉진하는 것이다. 칼로리 제한에 의해 다이어트 효과가 있어 건강 다이어트 방법으로 많이 사용되며, 서양에서는 니라 드링크만 마시는 레몬 디톡스법이 알려져 있고, 한국에서는 장 청소와 단식이 대표적으로 시행되고 있다. 물만 마시거나 한가지 음식만 먹는 방법도 있으며, 유기농산물, 제철음식을 주로 하며 비타민과 미네랄을 충분히 섭취해야 하고 가공식품, 육류, 소금, 설탕을 멀리하는 것이 원칙이다. 음식뿐만 아니라 유해물질로 가득찬 주거환경을 천연마감재로 바꾸고, 마음속의 스트레스를 불러일으키는 분노, 짜증 등을 다스리는 명상 등도 넓은 의미의 디톡스라 할 수 있다. 디톡스는 주로 균형 잡힌 식이요법을 통한 해독 방법으로 알려져 있다. 즉, 유기농으로 재배된 제철 과일과 채소 등을 충분히 섭취하는 것이다.As the threats to health increase, the interest in health is rapidly increasing, and the recent so-called "detox", which removes toxins from the body, has become popular, and interest in detox diet and detox juice has soared. Detox is an abbreviation for detoxification, which means to get rid of toxins in the body. It is to prevent harmful substances from entering the body too much and to promote the discharge of waste products through the intestines, kidneys, lungs and skin. Due to the calorie restriction diet effect is used a lot as a healthy diet method, the lemon detox method known to drink only drink in the West, and intestine cleaning and fasting is typical in Korea. You can drink only water or eat only one food. Organic foods and seasonal foods should be eaten. Vitamins and minerals should be ingested. It is a principle to stay away from processed foods, meat, salt and sugar. In addition to food, it is also a detox in a broad sense, such as changing a living environment filled with harmful substances into a natural finishing material, and meditating on anger and irritability that causes stress in the mind. Detox is known primarily as a detoxification method through a balanced diet. In other words, organically grown seasonal fruits and vegetables are enough to eat.
해독요법은 원래 의학에서 중금속이나 마약, 알코올 등에 중독된 사람에게 해독제를 투여해 치료하는 것을 뜻했다. 최근에는 생명을 위협하는 중증(重症) 중독은 물론 공해, 유해물질, 환경호르몬, 방사선, 심지어는 나쁜 음식, 스트레스, 전자파까지 디톡스의 대상으로 삼고 있다. 이렇다 보니 디톡스에 관한 책이 서점의 한 코너를 차지할 정도가 됐다. 디톡스라는 단어는 이제 일반인들에게도 친숙한 단어가 됐다.Detoxification originally meant to treat people who were addicted to heavy metals, drugs, and alcohol. In recent years, detox has been targeted for serious, life-threatening poisoning, pollution, harmful substances, environmental hormones, radiation, and even bad food, stress, and electromagnetic waves. As a result, books on Detox occupy a corner of the bookstore. The word detox is now a familiar word for the general public.
우리 몸에서 가장 중요한 디톡스 기관은 간이다. '우리 몸의 화학공장'으로 불리는 간은 우리 몸이 필요로 하는 물질을 만들어내고, 몸 안에 들어온 음식물을 처리해 영양분으로 만들기도 하며, 약물이나 독성물질들을 해독처리하여 몸 밖으로 배출시키기도 한다. 간이 건강하고 제 기능을 잘해야 신체기능이 정상적으로 돌아가고, 우리 몸에 들어온 독소들을 효과적으로 해독, 배출시켜 몸을 독소로부터 보호할 수 있다. 간의 해독 과정에서 여러 가지 효소가 관여하는데, 독성물질들에 여러 가지 다른 분자들을 결합시켜서 독성을 약화시키고, 물에 녹지 않아 배출되기 어려운 물질들을 배출이 쉬운 수용성으로 바꾸어준다. 이런 과정을 총칭해서 포합(conjugation)이라고 한다. 독성물질과 그에 결합하는 화합물에 따라서 글루쿠론산 포합, 글리신 포합, 글루타티온 포합, 황산 포합, 메틸화 등 5가지 과정을 거쳐 해독된다. 각각의 과정에 필요한 영양소들이 적절히 있어야 해독이 원활하게 진행된다. 글루쿠론산 포합은 가장 중요한 해독과정이라고 할 수 있다. 칼슘-D-글루카레이트(calcium D-glucarate)가 중요한 역할을 한다. 사과, 브로콜리, 양배추, 콩나물 등에 칼슘-D-글루카레이트가 풍부하다. 글리신과 글루탐산 포합은 글라이신과 글루탐산은 아미노산으로서 무, 당근, 마늘, 우엉, 토란, 생강 등 근채류(根菜類)와 새싹에 많다. 글루타티온 포합은 글루타티온이 원활하게 공급되어야 포합이 잘 진행된다. 글루타티온은 세 가지(글리신, 시스테인, 글루탐산) 아미노산으로 이루어진 아미노산 복합체이다. 양파와 마늘, 근채류에 이 세 가지 아미노산이 풍부하다. 미네랄 중 셀레늄도 글루타티온 포합을 돕는 역할을 한다. 글루타티온은 산딸기류 열매에 많은 안토시아니딘과 시금치, 브로콜리에 많은 알파리포익산에 의해 재활용된다. 따라서 글루타티온을 보충할 때는 블루베리나 포도, 알파리포익산을 함께 먹는 것이 좋다. 채소 중에서 근채류는 뿌리가 비대한 무, 당근, 우엉 등과 같은 채소를 말한다. 근채류는 섬유질이 많아 장기의 불순물을 제거해주고 각종 해독작용으로 몸안의 독소 배출을 도와주는 것으로 알려져 있다. 또한, 근채류는 칼로리가 낮아 다이어트에도 효과가 있는 것으로 알려져 있다.The most important detox organ in our body is the liver. The liver, called the chemical factory of our bodies, produces the substances that our bodies need, processes food into our bodies to make nutrients, and detoxifies drugs and toxic substances out of our bodies. If the liver is healthy and functioning properly, the body's functioning will return to normal, and the toxins that enter our body can be effectively detoxified and discharged to protect the body from toxins. Several enzymes are involved in the liver's detoxification process, combining different molecules with toxic substances to weaken the toxicity and converting substances that are insoluble in water and difficult to discharge into water-soluble soluble substances. This process is collectively called conjugation. Depending on the toxic substance and the compound that binds to it, it is decoded through five processes: glucuronic acid conjugate, glycine conjugate, glutathione conjugate, sulfuric acid conjugate, and methylation. The proper nutrients needed for each process ensures smooth detoxification. Glucuronic acid synthesis is the most important detoxification process. Calcium D-glucarate plays an important role. Apples, broccoli, cabbage and bean sprouts are rich in calcium-D-glucarate. Glycine and glutamic acid are glycine and glutamic acid as amino acids, which are found in root vegetables and sprouts such as radish, carrot, garlic, burdock, taro and ginger. Glutathione conjugate is well progressed when glutathione is supplied smoothly. Glutathione is an amino acid complex consisting of three (glycine, cysteine and glutamic acid) amino acids. Onions, garlic and root vegetables are rich in these three amino acids. Selenium, also among the minerals, helps to involve glutathione. Glutathione is recycled by raspberry fruit, which contains many anthocyanidins, spinach, and broccoli. Therefore, supplementing glutathione with blueberries, grapes, and alpha lipoic acid should be taken together. Root vegetables among vegetables refers to vegetables such as radish, carrot, burdock and the like with large roots. Root vegetables are known to be rich in fiber, which removes impurities from organs and helps toxins in the body through various detoxification. In addition, root vegetables are known to be effective in low calorie diet.
체내의 축적된 독소를 빼내는 디톡스를 위하여 과일이나 채소가 들어간 주스를 만들어 먹는 것이 일반적인데, 과일과 채소에 함유된 식이섬유가 몸속 노폐물과 독소를 제거하는 데 뛰어난 효능을 나타내기 때문이다. 또한, 상기 주스는 소화 기능을 활성화하여 지방세포에 독소가 축적되는 것을 막기 때문에 체중 감량을 돕는 것으로 알려져 있다.It is common to make juices containing fruits or vegetables to detox accumulated toxins in the body, because the dietary fiber contained in fruits and vegetables is excellent for removing wastes and toxins in the body. In addition, the juice is known to help weight loss by activating the digestive function to prevent the accumulation of toxins in fat cells.
칼라만시는 운향과 감귤나무아과에 속하는 식물의 열매로 칼라몬딘(Calamondin) 종과 키트로포르투넬라 미크로카르파(Citrofortunella microcarpa) 종의 자연적인 이종 교배로 만들어진 키트로포르투넬라(Citrofotunella: 감귤류와 금귤류 간의 이종 교배로 만들어진 잡종)이다. 'Calamansi'라고도 쓰며, '칼라몬딩(Calamonding)', '칼라몬딘 오렌지(Calamondin orange)', '칼라만다린(Calamandarin)', '골든 라임(Golden lime)', '필리핀 라임', '파나마 오렌지(Panama orange)', '차이니스 오렌지', 머스크 오렌지(Musk orange)' 등으로 다양하게 불린다.Calamansi is the fruit of a plant belonging to the family of citrus fruits and citrus subfamily, and it is a citrofotunella (citrus fruits) made from the natural heterogeneous crosses of Calamondin and Citrofortunella microcarpa species. Hybrids made from heterogeneous crosses between kumquats. Also called 'Calamansi', 'Calamonding', 'Calamondin orange', 'Calamandarin', 'Golden lime', 'Philippine lime', 'Panama orange ( Panama orange ',' Chinese orange 'and Musk orange'.
칼라만시는 새콤한 맛이 라임과 비슷한데 쌉쌀한 맛이 좀 더 강하다. 말레이시아에서는 칼라만시를 처트니의 재료로 활용하며, 필리핀에서는 저온살균처리한 칼라만시 즙을 상업용으로 판매하고 있다. 피쉬소스, 코코넛밀크, 고추 등 동남아시아의 음식 재료와 잘 어울리며, 주스나 아이스티의 재료로 즙을 짜서 먹거나 과일 또는 샐러드에 즙을 뿌려 먹기도 한다. 이밖에도 아이스크림, 셔벗, 젤리, 사탕, 요거트, 마멀레이드, 커스터드 파이 등의 재료로도 활용된다. 칼라만시에는 비타민 C가 다량 함유되어 있어 물에 꿀, 칼라만시 즙을 섞어 마시면 마른기침과 감기에도 효과가 있으며, 피로 해소, 피부 미용, 면역력 강화, 충치 예방, 치통 완화 등에도 도움을 준다. 또한 펙틴이 들어있어 혈중 콜레스테롤 수치를 낮춰주어 동맥경화와 같은 심혈관계 질환 예방에 효과적이다. 약리학 저널에 실린 연구를 보면, 동물실험 시 칼라만시가 지방간 개선이 도움을 주었다고 나타났으며, 영양학 저널에는 비만인 75명에게 12주 동안 칼라만시를 투여한 결과 체지방이 감소하였다고 한다.Kalamansi has a sour taste that is similar to lime, but the bitter taste is stronger. In Malaysia, Kalmansi is used as a chutney ingredient, while in the Philippines, Kalmansi juice is pasteurized for commercial use. It goes well with ingredients from Southeast Asia, such as fish sauce, coconut milk, and peppers. It can also be squeezed with juice or iced tea or sprinkled with fruit or salad. It is also used as an ingredient for ice cream, sherbet, jelly, candy, yogurt, marmalade, custard pie, and more. Calamansi contains a large amount of vitamin C. Mixing honey and calamansi juice in water is also effective for dry coughing and colds. It also helps relieve fatigue, improve skin care, strengthen immunity, prevent tooth decay, and reduce toothache. . It also contains pectin, which lowers blood cholesterol levels and is effective in preventing cardiovascular diseases such as atherosclerosis. A study published in the Journal of Pharmacology found that Kalmansi helped improve fatty liver in animal experiments, and in the Journal of Nutrition, the body fat decreased after 12 weeks of treatment with 75 obese individuals.
우엉은 근채류 중 하나로 당질의 일종인 이눌린은 신장의 기능을 향상시켜 이뇨 작용에 효과가 있으며, 식이섬유소는 정장 작용과 배변 촉진 효과를 나타내고, 리그닌은 항균 작용이 있다.Burdock is one of the root vegetables, inulin, which is a type of sugar, improves the function of the kidney, and is effective in diuretic action. Dietary fiber shows the effect of intestinal action and bowel movement, and lignin has antibacterial effect.
참마는 전분이 주성분으로 비타민 C가 풍부하고 아미노산, 칼륨, 철분, 비타민, 단백질, 지방, 인 등으로 구성되어 있다. 저열량, 저지방 식품으로 다이어트에 탁월하며 마의 약용성분으로는 아르기닌, 바타타신, 아밀로오스, 콜린, 사포닌, 뮤신, 디오스게닌 및 다포게닌 등이 있다. 특히 뮤신은 소화기관의 보호 및 소화운동의 윤활제 역할을 하고, 위점막의 뮤신은 위산과다와 위궤양 치료에 사용된다. 또한, 디아스타제라는 소화효소가 소화불량이나 위장장애, 위가 약한 사람에게 좋은 약재이며, 장속 세균의 활동을 왕성하게 하므로서 만성장염 치료에도 도움을 준다.Yam is mainly composed of starch, which is rich in vitamin C, and consists of amino acids, potassium, iron, vitamins, proteins, fats, and phosphorus. It is a low-calorie, low-fat food that is excellent for diet and the medicinal ingredients of hemp include arginine, batatacin, amylose, choline, saponin, mucin, diosgenin and dapogenin. In particular, mucin acts as a lubricant for the protection of the digestive system and digestive movements, and mucin in the gastric mucosa is used for the treatment of hyperacidity and gastric ulcers. In addition, the digestive enzyme called diastatase is a good medicine for people with weak digestion or gastrointestinal disorders and stomach, and helps to treat chronic enteritis by stimulating the activity of enteric bacteria.
연근은 연의 줄기(뿌리라는 의견도 있다)부분으로 식이섬유가 풍부하다. 연근의 독특한 점액 성분인 뮤신은 위의 점막을 보호하는 효과를 가지고 있으며, 식이섬유 또한 풍부해 소화를 돕고 변비 예방에 도움을 준다.Lotus root is a part of the stem of the lotus (some people say it is rooted), which is rich in dietary fiber. Mucin, a unique mucus component of lotus root, has a protective effect on the mucous membrane of the stomach, and is also rich in dietary fiber to aid digestion and prevent constipation.
토란은 외떡잎식물 천남성목과로, 식이섬유가 많아 적은양으로도 포만감을 느끼게 해주고, 칼로리가 낮아 다이어트에 도움이 된다. Taro is a monocotyledonous plant in Cheonnam Province, which has a lot of dietary fiber and makes you feel full even with a small amount.
생강은 생강목 생강과로, 생강의 진저롤과 쇼가올이 혈액순환을 활성화하고, 혈압과 체온을 정상화 해주며, 혈관 내 콜레스테롤을 배출하는 등 동맥경화나 고혈압 같은 성인병을 예방하는 데 효과적이다. 또한, 생강은 위와 장 점막을 보호하고 염증을 제거하며, 장내 세균을 보호하면서 인슐린 저항증도 개선하는 효과가 있다.Ginger, Ginger, Ginger, Gingerol and Shogaol are effective in preventing adult diseases such as arteriosclerosis and hypertension by activating blood circulation, normalizing blood pressure and body temperature, and releasing cholesterol from blood vessels. In addition, ginger protects the stomach and intestinal mucosa, removes inflammation, and protects the intestinal bacteria while also improving insulin resistance.
식초는 신맛을 가지는 대표적인 조미료이며 발효시켜 양조한 것으로, 과일의 신맛을 이용한 것, 합성한 것 등이 있다. 식초는 입맛을 자극하여 돋우며 피로회복과 미용에도 효과가 있다. 아세트산 발효를 일으키는 아세트산균은 산소성(호기성)의 산막균(産膜菌)으로 발효 탱크의 표면에 깨끗한 균막(菌膜)을 만드는데, 통기를 시키면서 연속적으로 아세트산발효를 일으키는 방법이 개발되었다. 또한, 식초는 초산, 구연산, 아미노산, 호박산 등 60여 종 이상의 유기산을 포함하고 있으며, 비타민과 무기질 등 각종 영양소의 체내 흡수를 도와주는 촉진제 역할을 한다. 또한 많은 아미노산이 들어 있으며, 그 가운데 일부는 비만을 방지하고 콜레스테롤을 저하시켜 지방간을 막는 작용을 한다.Vinegar is a representative seasoning with a sour taste, fermented and brewed, there is a thing using the sour taste of the fruit, synthesized. Vinegar stimulates the taste buds and stimulates the fatigue, it is effective in fatigue and beauty. Acetic acid bacteria which cause acetic acid fermentation are oxygen-based (aerobic) film forming bacteria that make clean biofilm on the surface of fermentation tank. A method of continuously producing acetic acid fermentation while aeration has been developed. In addition, vinegar contains more than 60 organic acids, such as acetic acid, citric acid, amino acids, succinic acid, and serves as an accelerator to help the body absorb various nutrients such as vitamins and minerals. It also contains many amino acids, some of which act to prevent obesity and lower cholesterol to prevent fatty liver.
한국등록특허 제1350046호에는 항비만 효능을 갖는 복합 생약 발효 식초 조성물의 제조방법이 개시되어 있고, 한국등록특허 제1326323호에는 항비만 효능이 있는 토마토 발효 식초의 제조방법이 개시되어 있으나, 본 발명의 해독 및 다이어트용 식초 발포정의 제조방법과는 상이하다.Korean Patent No. 1350046 discloses a method for preparing a composite herbal fermented vinegar composition having anti-obesity efficacy, and Korean Patent No. 1326323 discloses a method for preparing tomato fermented vinegar having anti-obesity efficacy. Is different from the manufacturing method of detoxification and diet vinegar foam tablets.
본 발명은 상기와 같은 요구에 의해 안출된 것으로서, 본 발명의 목적은 항비만 효과의 기능성이 강화되면서 기호도가 우수한 식초 발포정을 제조하기 위해, 부재료 선정, 전처리, 배합비 및 발효 등의 제조조건을 최적화하여 기능성 및 기호도가 우수한 식초 발포정의 제조방법을 제공하는 데 있다.The present invention has been made in accordance with the requirements as described above, the object of the present invention is to improve the functionality of the anti-obesity effect while producing excellent vinegar effervescent tablets with excellent taste, the production conditions such as selection of materials, pretreatment, blending ratio and fermentation The present invention is to provide a method for producing vinegar effervescent tablets with excellent functionality and preference.
상기 과제를 해결하기 위해, 본 발명은 (1) 칼라만시, 우엉, 참마, 연근, 토란 및 생강을 혼합한 혼합물을 건조한 후 분쇄하는 단계; (2) 상기 (1)단계의 분쇄한 혼합물과 당류 및 효모를 혼합하여 발효하는 단계; (3) 상기 (2)단계의 발효한 발효물에 종초를 접종한 후 발효한 식초를 건조하여 식초 분말을 제조하는 단계; (4) 퀴노아 및 흰강낭콩을 혼합한 곡물을 건조하고 볶은 후 분쇄하여 곡물 분말을 준비하는 단계; 및 (5) 상기 (3)단계의 제조한 식초 분말 및 상기 (4)단계의 준비한 곡물 분말과 세절한 푸룬 및 탄산수소나트륨을 혼합한 혼합물을 타정기로 타정하는 단계를 포함하여 제조하는 것을 특징으로 하는 식초 발포정의 제조방법을 제공한다.In order to solve the above problems, the present invention comprises the steps of (1) drying and grinding a mixture of calamansi, burdock, yam, lotus root, taro and ginger; (2) mixing and fermenting the ground mixture of step (1) with sugars and yeast; (3) inoculating the fermented fermented product of step (2) and then drying the fermented vinegar to prepare vinegar powder; (4) preparing a grain powder by drying, roasting and crushing the grain mixed with quinoa and white kidney beans; And (5) tableting a mixture of the prepared vinegar powder of step (3) and the prepared grain powder of step (4) with fine furun and sodium hydrogen carbonate using a tableting machine. It provides a method for producing vinegar effervescent tablet.
또한, 본 발명은 상기 방법으로 제조된 식초 발포정을 제공한다.The present invention also provides vinegar effervescent tablets prepared by the above method.
본 발명은 종래에 다이어트에 도움이 된다고 알려진 재료 선정 및 배합비와 전처리를 최적화함으로써, 섭취 시 곡물의 포만감과 푸룬의 씹는 식감으로 인해 기호도가 우수할 뿐만 아니라, 우수한 항비만 효과를 지니는 식초 발포정을 제공할 수 있다.The present invention by optimizing the selection of ingredients and blending ratio and pre-treatment known to be useful in the diet, the vinegar effervescent tablets not only have excellent palatability due to the satiety of grain and chewing texture of furun when ingested, but also has an excellent anti-obesity effect. Can provide.
본 발명의 목적을 달성하기 위하여, 본 발명은In order to achieve the object of the present invention, the present invention
(1) 칼라만시, 우엉, 참마, 연근, 토란 및 생강을 혼합한 혼합물을 건조한 후 분쇄하는 단계;(1) drying and pulverizing a mixture of calamansi, burdock, yam, lotus root, taro and ginger;
(2) 상기 (1)단계의 분쇄한 혼합물과 당류 및 효모를 혼합하여 발효하는 단계;(2) mixing and fermenting the ground mixture of step (1) with sugars and yeast;
(3) 상기 (2)단계의 발효한 발효물에 종초를 접종한 후 발효한 식초를 건조하여 식초 분말을 제조하는 단계;(3) inoculating the fermented fermented product of step (2) and then drying the fermented vinegar to prepare vinegar powder;
(4) 퀴노아 및 흰강낭콩을 혼합한 곡물을 건조하고 볶은 후 분쇄하여 곡물 분말을 준비하는 단계; 및(4) preparing a grain powder by drying, roasting and crushing the grain mixed with quinoa and white kidney beans; And
(5) 상기 (3)단계의 제조한 식초 분말 및 상기 (4)단계의 준비한 곡물 분말과 세절한 푸룬 및 탄산수소나트륨을 혼합한 혼합물을 타정기로 타정하는 단계를 포함하여 제조하는 것을 특징으로 하는 식초 발포정의 제조방법을 제공한다.(5) tableting the mixture of the vinegar powder prepared in step (3) and the grain powder prepared in step (4) with fine furun and sodium hydrogen carbonate using a tableting machine Provided are methods for preparing vinegar effervescent tablets.
본 발명의 식초 발포정의 제조방법에서, 상기 (1)단계는 바람직하게는 혼합물 총 중량 기준으로, 칼라만시 45~55 중량%, 우엉 8~12 중량%, 참마 8~12 중량%, 연근 8~12 중량%, 토란 8~12 중량% 및 생강 8~12 중량%를 혼합한 혼합물을 45~55℃에서 15~20시간 동안 건조한 후 분쇄할 수 있으며, 더욱 바람직하게는 혼합물 총 중량 기준으로, 칼라만시 50 중량%, 우엉 10 중량%, 참마 10 중량%, 연근 10 중량%, 토란 10 중량% 및 생강 10 중량%를 혼합한 혼합물을 50℃에서 18시간 동안 건조한 후 분쇄할 수 있다. 상기와 같은 재료 배합비 및 전처리하여 준비한 혼합물은 재료들의 맛이 잘 어우러지고 품질 및 기호도가 우수한 식초 제조에 적합한 혼합물로 준비할 수 있었다.In the manufacturing method of the vinegar effervescent tablet of the present invention, step (1) is preferably 45 to 55% by weight, 8 to 12% by weight, burdock 8 to 12% by weight, lotus root 8 based on the total weight of the mixture The mixture of ˜12% by weight, 8-12% by weight of taro and 8-12% by weight of ginger may be pulverized after drying at 45-55 ° C. for 15-20 hours, more preferably based on the total weight of the mixture, A mixture of 50% by weight of calmansi, 10% by weight of burdock, 10% by weight of yam, 10% by weight of lotus root, 10% by weight of taro, and 10% by weight of ginger may be dried at 50 ° C. for 18 hours and then ground. Such a compounding ratio and the mixture prepared by pretreatment could be prepared in a mixture suitable for the preparation of vinegar excellent in the taste of the ingredients and excellent in quality and preference.
또한, 본 발명의 식초 발포정의 제조방법에서, 상기 (2)단계는 바람직하게는 혼합물 65~75 중량%와 당류 16~24 중량% 및 효모 8~12 중량%를 혼합하여 27~33℃에서 25~35일 동안 발효할 수 있으며, 더욱 바람직하게는 혼합물 70 중량%와 당류 20 중량% 및 효모 10 중량%를 혼합하여 30℃에서 30일 동안 발효할 수 있다. 상기와 같은 재료 배합비 및 발효조건으로 발효한 발효물은 발효취는 나지 않으면서 알코올을 다량 함유하고 풍미가 우수한 발효물로 제조할 수 있었다.In addition, in the preparation method of the vinegar effervescent tablet of the present invention, the step (2) is preferably a mixture of 65 to 75% by weight of sugar, 16 to 24% by weight of sugar and 8 to 12% by weight of yeast 25 at 27 ~ 33 ℃ It may be fermented for ˜35 days, more preferably 70% by weight of the mixture, 20% by weight of sugar and 10% by weight of yeast may be mixed for 30 days at 30 ℃. The fermented product fermented under the above-described material blending ratio and fermentation conditions could be prepared as a fermented product containing a large amount of alcohol and having excellent flavor without fermenting odor.
또한, 상기 당류는 탄수화물 중에서 비교적 분자가 작고, 물에 녹아서 단맛이 나는 화합물을 말한다. 당을 구성하는 분자의 수에 따라 단당류, 이당류, 다당류로 구분된다. 본 발명의 당류는 올리고당류, 과당류 및 설탕류 중 적어도 하나 이상을 포함할 수 있다. 특히 바람직하게는 올리고당을 사용하는데, 이는 건강을 생각한 성분으로 영양과 맛 측면에서 효과를 얻을 수 있다.In addition, the saccharide refers to a compound having a relatively small molecule in the carbohydrate and having a sweet taste in water. According to the number of molecules constituting the sugar is divided into monosaccharides, disaccharides, polysaccharides. The sugar of the present invention may include at least one or more of oligosaccharides, fructose and sugars. Particularly preferably, oligosaccharide is used, which is a health-conscious ingredient, and can be effective in terms of nutrition and taste.
또한, 본 발명의 식초 발포정의 제조방법에서, 상기 (3)단계는 바람직하게는 발효물에 종초를 8~12%(v/v) 접종하여 27~33℃에서 25~35일 동안 발효할 수 있으며, 더욱 바람직하게는 발효물에 종초를 10%(v/v) 접종하여 30℃에서 30일 동안 발효할 수 있다. 상기와 같은 조건으로 발효하는 것이 재료 특유의 떫은맛 및 풋내는 나지 않으면서 적절한 신맛을 지니고 풍미가 증진된 식초로 제조할 수 있었다.In addition, in the manufacturing method of the vinegar effervescent tablet of the present invention, the step (3) is preferably inoculated 8 ~ 12% (v / v) seed vinegar in the fermentation can be fermented for 25 to 35 days at 27 ~ 33 ℃ And, more preferably, 10% (v / v) inoculate the seed to the fermentation can be fermented for 30 days at 30 ℃. Fermentation under the same conditions as described above could be made with vinegar having a proper sour taste and enhanced flavor without the astringent taste and freshness peculiar to the material.
상기 (3)단계의 종초는 새롭게 식초덧을 담글 때 쓰이는 종(種)이 되는 초로서, 일반 발효에서는 순수배양균에서부터 확대 배양하여 사용하지만 초의 제조에는 발효 종료액의 일부만 남겨 종초로 하던지 혹은 정상적인 발효를 하고 있는 초덧을 쓰는 경우가 많다. 우량 종균은 균막을 빠르게 늘려 균막의 노화가 늦고 발효가 종료될 때까지 막을 보존함으로써 산 생성의 속도가 빠르며, 산 생성이 끝까지 진행되어 원하는 농도까지 산을 생산하고 생성된 초산을 산화하지 않고 발효액을 혼탁시키지 않아서 제품의 정제가 용이한 것이 좋다. 또한 제품에 이미, 이취가 없어 향기로운 냄새를 갖는 균이 좋다. The seed of step (3) is a new seed used to soak vinegar, and in general fermentation, it is used by expanding culture from pure culture bacteria, but in the manufacture of candles, only a part of the fermentation broth is left as a seed or normal Often used fermented vinegar. The fine spawn rapidly increases the biofilm and preserves the membrane until the biofilm is aging late and fermentation is complete.The rate of acid production is fast.The acid production proceeds to the end, producing acid to the desired concentration and producing fermentation broth without oxidizing the produced acetic acid. It is preferred that the product is easy to purify without clouding. It is also good for the bacteria to have a fragrant odor without the odor.
상기 종균의 종류는 바람직하게는 아세토박터(Acetobacter) 균주로, 바람직하게는 아세토박터 아세티(Acetobacter aceti), 아세토박터 파스테리아누스(Acetobacter pasteurianus), 아세토박터 세레비시에(Acetobacter cerevisiae), 아세토박터 시비논젠시스(Acetobacter cibinongensis), 아세토박터 에스투넨시스(Acetobacter estunensis), 아세토박터 인도네시엔시스(Acetobacter indonesiensis), 아세토박터 리퀘파시엔스(Acetobacter liquefaciens), 아세토박터 로바니엔시스(Acetobacter lovaniensis), 아세토박터 말로룸(Acetobacter malorum), 아세토박터 니트로겐니피젠스(Acetobacter nitrogenifigens), 아세토박터 오에니(Acetobacter oeni), 아세토박터 오리엔탈리스(Acetobacter orientalis), 아세토박터 오를린넨시스(Acetobacter orleanensis), 아세토박터 퍼옥시단스(Acetobacter peroxydans), 아세토박터 포모룸(Acetobacter pomorum), 아세토박터 시지지이(Acetobacter syzygii), 아세토박터 트로피칼리스(Acetobacter tropicalis), 아세토박터 자일리누스(Acetobacter xylinus)일 수 있고, 더욱 바람직하게는 아세토박터 아세티(Acetobacter aceti)일 수 있으나, 이에 제한되지 않는다.The type of spawn is preferably an Acetobacter strain, preferably Acetobacter. aceti ), Acetobacter pasteurianus ), Acetobacter cerevisiae ), Acetobacter cibinongensis ), Acetobacter estunensis), acetonitrile bakteo Indonesian N-Sys (Acetobacter indonesiensis), acetonitrile bakteo requester Pacifico Enschede (Acetobacter liquefaciens ), Acetobacter lovaniensis), acetonitrile bakteo words room (Acetobacter malorum), acetonitrile bakteo nitrogen nipi presence (Acetobacter nitrogenifigens ), Acetobacter oeni ), Acetobacter Orientalis orientalis ), Acetobacter orleanensis ), Acetobacter peroxydans ), Acetobacter pomorum ), Acetobacter syzygii ), Acetobacter tropicalis , Acetobacter xylinus , and more preferably Acetobacter aceti ), but is not limited thereto.
또한, 본 발명의 식초 발포정의 제조방법에서, 상기 (4)단계의 곡물 분말은 바람직하게는 퀴노아 및 흰강낭콩을 6.5~7.5:2.5~3.5 중량비율로 혼합한 곡물을 45~55℃에서 10~14시간 동안 건조하고 200~240℃에서 8~12분 동안 볶은 후 분쇄하여 준비할 수 있으며, 더욱 바람직하게는 퀴노아 및 흰강낭콩을 7:3 중량비율로 혼합한 곡물을 50℃에서 12시간 동안 건조하고 220℃에서 10분 동안 볶은 후 분쇄하여 준비할 수 있다. 상기와 같은 곡물 종류, 배합비 및 가공처리하여 준비한 곡물 분말은 식초와 잘 어우러지면서 곡물의 풍미 및 맛을 더욱 향상시키고, 섭취 시 포만감을 주어 다이어트를 위한 발포정 제조에 적합한 곡물 분말로 준비할 수 있었다. In addition, in the production method of the vinegar effervescent tablet of the present invention, the grain powder of step (4) is preferably a grain mixed with quinoa and white kidney beans at a weight ratio of 6.5 ~ 7.5: 2.5 ~ 3.5 10 at 45 ~ 55 ℃ Dried for 14 hours, roasted for 8 to 12 minutes at 200-240 ° C., and then prepared by grinding. More preferably, grains mixed with quinoa and white kidney beans in a 7: 3 weight ratio are 12 hours at 50 ° C. It can be dried and roasted for 10 minutes at 220 ℃ and then crushed. Grain powder prepared by the above kinds of grains, blending ratios and processed treatments can be prepared as grain powder suitable for manufacturing effervescent tablets for diet, giving a fuller flavor when ingested, and improving the flavor and taste of grains, while blending well with vinegar. .
또한, 본 발명의 식초 발포정의 제조방법에서, 상기 (5)단계의 혼합물은 바람직하게는 혼합물 총 중량 기준으로, 식초 분말 65~75 중량%, 곡물 분말 8~12 중랑, 세절한 푸룬 8~12 중량% 및 탄산수소나트륨 8~12 중량%를 혼합한 혼합물일 수 있으며, 더욱 바람직하게는 혼합물 총 중량 기준으로, 식초 분말 70 중량%, 곡물 분말 10 중랑, 세절한 푸룬 10 중량% 및 탄산수소나트륨 10 중량%를 혼합한 혼합물일 수 있다. 상기와 같은 재료 및 배합비로 제조된 발포정은 적절한 포만감과 씹는 식감을 충족시켜주면서 다이어트를 위한 항비만 소재의 적절한 배합으로 항비만 효과를 더욱 향상시킬 뿐만 아니라, 기호도가 우수한 식초 발포정으로 제조할 수 있었다.In addition, in the preparation method of the vinegar effervescent tablet of the present invention, the mixture of step (5) is preferably 65 to 75% by weight of vinegar powder, 8-12 grains, fine furun 8-12 based on the total weight of the mixture It may be a mixture of the mixture by weight and 8 to 12% by weight of sodium bicarbonate, more preferably, based on the total weight of the mixture, 70% by weight of vinegar powder, 10 grains of grain powder, 10% by weight of fine furun and sodium bicarbonate It may be a mixture of 10% by weight. Effervescent tablets prepared with the above materials and compounding ratios can be produced with vinegar effervescent tablets with excellent palatability, as well as improving the anti-obesity effect with the proper blending of anti-obesity ingredients for diet while satisfying the appropriate satiety and chewing texture. there was.
본 발명의 식초 발포정의 제조방법은, 보다 구체적으로는The manufacturing method of the vinegar foamed tablet of this invention more specifically
(1) 혼합물 총 중량 기준으로, 칼라만시 45~55 중량%, 우엉 8~12 중량%, 참마 8~12 중량%, 연근 8~12 중량%, 토란 8~12 중량% 및 생강 8~12 중량%를 혼합한 혼합물을 45~55℃에서 15~20시간 동안 건조한 후 분쇄하는 단계;(1) 45-55% by weight, 8-12% by weight of burdock, 8-12% by weight of yam, 8-12% by weight of lotus root, 8-12% by weight of taro, and 8-12% by weight, based on the total weight of the mixture Drying the mixed mixture of the wt% at 45-55 ° C. for 15-20 hours and then pulverizing;
(2) 상기 (1)단계의 분쇄한 혼합물 65~75 중량%와 당류 16~24 중량% 및 효모 8~12 중량%를 혼합하여 27~33℃에서 25~35일 동안 발효하는 단계;(2) mixing 65-75% by weight of the ground mixture of step (1), 16-24% by weight of saccharides and 8-12% by weight of yeast, and fermenting at 27-33 ° C. for 25-35 days;
(3) 상기 (2)단계의 발효한 발효물에 종초를 8~12%(v/v) 접종하여 27~33℃에서 25~35일 동안 발효한 식초를 건조하여 식초 분말을 제조하는 단계;(3) preparing a vinegar powder by inoculating 8 ~ 12% (v / v) seed vinegar into the fermented fermented product of step (2) and drying the vinegar fermented for 25 to 35 days at 27 ~ 33 ℃;
(4) 퀴노아 및 흰강낭콩을 6.5~7.5:2.5~3.5 중량비율로 혼합한 곡물을 45~55℃에서 10~14시간 동안 건조하고 200~240℃에서 8~12분 동안 볶은 후 분쇄하여 곡물 분말을 준비하는 단계; 및(4) Grain mixed with quinoa and white kidney beans at a weight ratio of 6.5-7.5: 2.5-3.5, dried at 45-55 ° C for 10-14 hours, roasted at 200-240 ° C for 8-12 minutes, and then ground Preparing a powder; And
(5) 혼합물 총 중량 기준으로, 상기 (3)단계의 제조한 식초 분말 65~75 중량% 및 상기 (4)단계의 준비한 곡물 분말 8~12 중랑%와 세절한 푸룬 8~12 중량% 및 탄산수소나트륨 8~12 중량%를 혼합한 혼합물을 타정기로 타정하는 단계를 포함할 수 있으며,(5) Based on the total weight of the mixture, 65 to 75% by weight of the vinegar powder prepared in step (3) and 8 to 12% by weight of the prepared grain powder of step (4), 8 to 12% by weight of fine furun and carbonic acid It may include the step of tableting the mixture of 8 to 12% by weight sodium hydrogen with a tableting machine,
더욱 구체적으로는More specifically
(1) 혼합물 총 중량 기준으로, 칼라만시 50 중량%, 우엉 10 중량%, 참마 10 중량%, 연근 10 중량%, 토란 10 중량% 및 생강 10 중량%를 혼합한 혼합물을 50℃에서 18시간 동안 건조한 후 분쇄하는 단계;(1) Based on the total weight of the mixture, a mixture of 50% by weight of kalammansi, 10% by weight of burdock, 10% by weight of yam, 10% by weight of lotus root, 10% by weight of taro, and 10% by weight of ginger was mixed at 50 ° C for 18 hours. After drying for pulverizing;
(2) 상기 (1)단계의 분쇄한 혼합물 70 중량%와 당류 20 중량% 및 효모 10 중량%를 혼합하여 30℃에서 30일 동안 발효하는 단계;(2) mixing 70% by weight of the ground mixture of step (1), 20% by weight of saccharides and 10% by weight of yeast and fermentation at 30 ° C. for 30 days;
(3) 상기 (2)단계의 발효한 발효물에 종초를 10%(v/v) 접종하여 30℃에서 30일 동안 발효한 식초를 건조하여 식초 분말을 제조하는 단계;(3) inoculating 10% (v / v) seed vinegar into the fermented fermented product of step (2) to dry vinegar fermented at 30 ° C. for 30 days to prepare vinegar powder;
(4) 퀴노아 및 흰강낭콩을 7:3 중량비율로 혼합한 곡물을 50℃에서 12시간 동안 건조하고 220℃에서 10분 동안 볶은 후 분쇄하여 곡물 분말을 준비하는 단계; 및(4) preparing a grain powder by drying the grains mixed with quinoa and white kidney beans at a weight ratio of 7: 3 at 50 ° C. for 12 hours, roasting at 220 ° C. for 10 minutes, and then grinding the grains; And
(5) 혼합물 총 중량 기준으로, 상기 (3)단계의 제조한 식초 분말 70 중량% 및 상기 (4)단계의 준비한 곡물 분말 10 중랑%와 세절한 푸룬 10 중량% 및 탄산수소나트륨 10 중량%를 혼합한 혼합물을 타정기로 타정하는 단계를 포함할 수 있다.(5) Based on the total weight of the mixture, 70% by weight of the vinegar powder prepared in step (3) and 10 weight percent of the prepared grain powder in step (4), 10% by weight of the fine furun and 10% by weight of sodium hydrogencarbonate Tableting the mixed mixture with a tableting machine.
본 발명은 또한, 상기 방법으로 제조된 식초 발포정을 제공한다.The present invention also provides vinegar effervescent tablets prepared by the above method.
이하, 본 발명의 바람직한 실시예를 첨부된 실험 결과에 의하여 상세히 설명하면 다음과 같다. 그러나 본 발명은 이하에서 개시되는 실시예에 한정되는 것이 아니라 서로 다른 다양한 형태로 구현될 수 있으며, 단지 본 실시예는 본 발명의 개시가 완전하도록 하며 통상의 지식을 가진 자에게 발명의 범주를 완전하게 알려주기 위해 제공되는 것이다.Hereinafter, described in detail by the experimental results of the accompanying preferred embodiments of the present invention. However, the present invention is not limited to the embodiments disclosed below, but may be implemented in various different forms, only the embodiments are to make the disclosure of the present invention complete and complete the scope of the invention to those skilled in the art. It is provided to inform you.
제조예Production Example 1. 식초 1.vinegar 발포정Effervescent tablet
(1) 칼라만시 50 중량%, 우엉 10 중량%, 참마 10 중량%, 연근 10 중량%, 토란 10 중량% 및 생강 10 중량%를 혼합한 혼합물을 50℃에서 18시간 동안 건조한 후 분쇄하였다.(1) 50% by weight of Kalmansi, 10% by weight of burdock, 10% by weight of yam, 10% by weight of lotus root, 10% by weight of taro, and 10% by weight of ginger were dried at 50 ° C. for 18 hours and then ground.
(2) 상기 (1)단계의 분쇄한 혼합물 70 중량%와 올리고당 20 중량% 및 106~8 cfu/g 농도의 효모(Saccharomyces cerevisiae) 10 중량%를 혼합하여 30℃에서 30일 동안 알코올 발효하였다.(2) 70% by weight of the ground mixture of step (1), 20% by weight of oligosaccharide and yeast at a concentration of 10 6-8 cfu / g ( Saccharomyces cerevisiae ) 10% by weight of alcohol was mixed for 30 days at 30 ℃.
(3) 상기 (3)단계의 알코올 발효한 발효물에 106~8 cfu/㎖ 농도의 종초(Acetobacter aceti)를 10%(v/v) 접종하고 30℃에서 30일 동안 초산발효한 식초를 유입온도 190℃, 유출온도 100℃인 열풍으로 건조하는 분무 건조기에 투입하여 식초 분말을 제조하였다.(3) 10-6 ~ 8 cfu / ㎖ concentration of the alcohol fermented fermented product of step (3) ( Acetobacter aceti ) was inoculated with 10% (v / v) and vinegar fermented for 30 days at 30 ℃ was added to the spray dryer drying with hot air of 190 ° C inlet temperature, 100 ° C outflow temperature to prepare a vinegar powder.
(4) 퀴노아 70 중량% 및 흰강낭콩 30 중량%를 혼합한 곡물을 50℃에서 12시간 동안 건조하고 220℃에서 10분 동안 볶은 후 분쇄하여 곡물 분말을 준비하였다.(4) Grain mixed with 70% by weight of quinoa and 30% by weight of white kidney beans were dried at 50 ° C. for 12 hours, roasted at 220 ° C. for 10 minutes, and then ground to prepare grain powder.
(5) 혼합물 총 중량 기준으로, 상기 (3)단계의 제조한 식초 분말 70 중량% 및 상기 (4)단계의 준비한 곡물 분말 10 중랑%와 세절한 푸룬 10 중량% 및 탄산수소나트륨 10 중량%를 혼합한 혼합물을 타정기로 타정하였다.(5) Based on the total weight of the mixture, 70% by weight of the vinegar powder prepared in step (3) and 10 weight percent of the prepared grain powder in step (4), 10% by weight of the fine furun and 10% by weight of sodium hydrogencarbonate The mixed mixture was compressed into tableting machines.
비교예Comparative example 1 내지 3: 식초 1 to 3: vinegar 발포정Effervescent tablet
상기 제조예 1의 방법으로 식초 발포정을 제조하되, 상기 (1)단계의 혼합물, 상기 (4)단계의 곡물의 배합비를 상기 표 1의 배합비로 배합하여 비교예 1 내지 3의 식초 발포정을 제조하였다. 또한, 비교예 1은 (5)단계의 혼합 시 푸룬을 첨가하지 않고 식초 발포정을 제조하였다.To prepare the vinegar effervescent tablets by the method of Preparation Example 1, the compounding ratio of the mixture of step (1), the grains of step (4) in the compounding ratio of Table 1 to combine the vinegar effervescent tablets of Comparative Examples 1 to 3 Prepared. In addition, Comparative Example 1 prepared vinegar effervescent tablets without adding Furun during the mixing of step (5).
실시예Example 1. 식초 발포정의 지방생성 억제효과 비교 1. Comparison of Inhibitory Effect of Vinegar Effervescent Tablets on Fat Production
식초 발포정의 지방생성 억제효과를 지방전구세포인 3T3-L1을 이용하여 확인하였다. 3T3-L1의 지방생성 정도는 Lipid(Oil Red-O) staining kit(sigma, USA)를 이용한 염색을 통하여 측정하였다. 식초 발포정을 물에 희석한 희석액(20 ㎍/㎖)과 분화유도물질(약자: MDI; IBMX(3-isobutyl-1-methylxanthine), 덱사메타손(dexamethasone) 및 인슐린(insulin)의 혼합물)을 함께 처리하여 분화시키고, 그 후 10% 포르말린이 포함된 인산완충액(phosphatate buffer saline, PBS)을 처리하여 실온에서 고정한 후, 이를 제거하고, 60% 이소프로판올(isopropanol)로 씻어준 뒤 건조하였다. 그 후, Oil Red-O를 넣고, 45분 동안 염색한 후 증류수로 4번 세척하고, 증류수를 완벽히 제거하였다. 그 후, 세포에 100% 이소프로판올을 넣고 180 rpm에서 10분 동안 지방에 염색된 Oil Red-O를 추출하고, 그 값을 520㎚ 흡광도를 이용하여 측정하였다.Adipogenesis inhibitory effect of vinegar effervescent tablets was confirmed using 3T3-L1, an adipose precursor cell. Lipid production of 3T3-L1 was measured by staining using Lipid (Oil Red-O) staining kit (sigma, USA). A diluent (20 ㎍ / ml) diluted with vinegar effervescent tablets was treated with differentiation-inducing substance (abbreviation: MDI; mixture of IBMX (3-isobutyl-1-methylxanthine), dexamethasone and insulin). After differentiation, and then treated with 10% formalin-containing phosphate buffer (phosphatate buffer saline (PBS), fixed at room temperature, and then removed it, washed with 60% isopropanol (isopropanol) and dried. Then, Oil Red-O was added, dyed for 45 minutes, washed four times with distilled water, and distilled water was completely removed. Thereafter, 100% isopropanol was added to the cells, and Oil Red-O stained with fat was extracted for 10 minutes at 180 rpm, and the value thereof was measured using 520 nm absorbance.
그 결과, 표 2에 기재된 바와 같이, 식초 발포정 20 ㎍/㎖ 처리구에서 제조예 1의 식초 발포정이 가장 높은 지방생성 억제효과를 확인하였다.As a result, as shown in Table 2, the vinegar-expanded tablets of Preparation Example 1 confirmed the highest fat production inhibitory effect in 20 ㎍ / ㎖ treated with vinegar-expanded tablets.
실시예Example 2. 식초 발포정의 관능검사 2. Sensory test of vinegar foam tablet
관능검사는 관능검사 요원 총 50명을 대상으로 제조예 1 및 비교예들의 식초 발포정을 기호에 맞게 물에 희석하여 시음하게 한 후, 색, 향, 맛 및 종합 기호도 평가를 실시하여, 7점 척도법(1점: 매우 나쁨, 4점: 보통, 7점: 매우 좋음)으로 점수를 매겨 그 결과를 표 3에 나타내었다.The sensory test was carried out by diluting the vinegar effervescent tablets of Preparation Example 1 and Comparative Examples in water according to preference and tasting the total of 50 sensory test personnel, and then evaluated the color, aroma, taste and overall preference. The score was scored by the scale method (1 point: very bad, 4 points: normal, 7 points: very good), and the result is shown in Table 3.
표 3에서 알 수 있는 바와 같이, 색에 대한 기호도에서는 큰 차이를 나타내지 않았으나, 향, 맛 및 종합 기호도 모두에서 비교예들에 비해 제조예 1이 높게 나와 평가자들에 의해 선호됨을 확인하여, 제조예 1의 식초 발포정은 기호성, 기능성에 있어서 상당히 개선되었음을 알 수 있었다.As can be seen in Table 3, the preference degree for the color did not show a big difference, but all of the flavor, taste, and overall preference in Preparation Example 1 is higher than the comparative examples to confirm that the preferred by the evaluators, Preparation Example It was found that the vinegar-expanded tablet of 1 was significantly improved in palatability and functionality.
Claims (4)
(2) 상기 (1)단계의 분쇄한 혼합물과 당류 및 효모를 혼합하여 발효하는 단계;
(3) 상기 (2)단계의 발효한 발효물에 종초를 접종한 후 발효한 식초를 건조하여 식초 분말을 제조하는 단계;
(4) 퀴노아 및 흰강낭콩을 혼합한 곡물을 건조하고 볶은 후 분쇄하여 곡물 분말을 준비하는 단계; 및
(5) 상기 (3)단계의 제조한 식초 분말 및 상기 (4)단계의 준비한 곡물 분말과 세절한 푸룬 및 탄산수소나트륨을 혼합한 혼합물을 타정기로 타정하는 단계를 포함하여 제조하는 것을 특징으로 하는 식초 발포정의 제조방법.(1) drying and pulverizing a mixture of calamansi, burdock, yam, lotus root, taro and ginger;
(2) mixing and fermenting the ground mixture of step (1) with sugars and yeast;
(3) inoculating the fermented fermented product of step (2) and drying the fermented vinegar to produce vinegar powder;
(4) preparing a grain powder by drying, roasting and crushing the grain mixed with quinoa and white kidney beans; And
(5) tableting the mixture of the vinegar powder prepared in step (3) and the grain powder prepared in step (4) with fine furun and sodium hydrogencarbonate Method for producing vinegar effervescent tablets.
(1) 혼합물 총 중량 기준으로, 칼라만시 45~55 중량%, 우엉 8~12 중량%, 참마 8~12 중량%, 연근 8~12 중량%, 토란 8~12 중량% 및 생강 8~12 중량%를 혼합한 혼합물을 건조한 후 분쇄하는 단계;
(2) 상기 (1)단계의 분쇄한 혼합물과 당류 및 효모를 혼합하여 발효하는 단계;
(3) 상기 (2)단계의 발효한 발효물에 종초를 접종한 후 발효한 식초를 건조하여 식초 분말을 제조하는 단계;
(4) 퀴노아 및 흰강낭콩을 6.5~7.5:2.5~3.5 중량비율로 혼합한 곡물을 건조하고 볶은 후 분쇄하여 곡물 분말을 준비하는 단계; 및
(5) 상기 (3)단계의 제조한 식초 분말 및 상기 (4)단계의 준비한 곡물 분말과 세절한 푸룬 및 탄산수소나트륨을 혼합한 혼합물을 타정기로 타정하는 단계를 포함하여 제조하는 것을 특징으로 하는 식초 발포정의 제조방법.The method of claim 1,
(1) 45-55% by weight, 8-12% by weight of burdock, 8-12% by weight of yam, 8-12% by weight of lotus root, 8-12% by weight of taro, and 8-12% by weight, based on the total weight of the mixture Pulverizing and drying the mixture of the wt%;
(2) mixing and fermenting the ground mixture of step (1) with sugars and yeast;
(3) inoculating the fermented fermented product of step (2) and drying the fermented vinegar to produce vinegar powder;
(4) preparing a grain powder by drying, roasting and crushing the grain mixed with quinoa and white kidney beans at a weight ratio of 6.5 to 7.5: 2.5 to 3.5; And
(5) tableting the mixture of the vinegar powder prepared in step (3) and the grain powder prepared in step (4) with fine furun and sodium hydrogencarbonate Method for producing vinegar effervescent tablets.
(1) 혼합물 총 중량 기준으로, 칼라만시 45~55 중량%, 우엉 8~12 중량%, 참마 8~12 중량%, 연근 8~12 중량%, 토란 8~12 중량% 및 생강 8~12 중량%를 혼합한 혼합물을 45~55℃에서 15~20시간 동안 건조한 후 분쇄하는 단계;
(2) 상기 (1)단계의 분쇄한 혼합물 65~75 중량%와 당류 16~24 중량% 및 효모 8~12 중량%를 혼합하여 27~33℃에서 25~35일 동안 발효하는 단계;
(3) 상기 (2)단계의 발효한 발효물에 종초를 8~12%(v/v) 접종하여 27~33℃에서 25~35일 동안 발효한 식초를 건조하여 식초 분말을 제조하는 단계;
(4) 퀴노아 및 흰강낭콩을 6.5~7.5:2.5~3.5 중량비율로 혼합한 곡물을 45~55℃에서 10~14시간 동안 건조하고 200~240℃에서 8~12분 동안 볶은 후 분쇄하여 곡물 분말을 준비하는 단계; 및
(5) 혼합물 총 중량 기준으로, 상기 (3)단계의 제조한 식초 분말 65~75 중량% 및 상기 (4)단계의 준비한 곡물 분말 8~12 중랑%와 세절한 푸룬 8~12 중량% 및 탄산수소나트륨 8~12 중량%를 혼합한 혼합물을 타정기로 타정하는 단계를 포함하여 제조하는 것을 특징으로 하는 식초 발포정의 제조방법.The method of claim 2,
(1) 45-55% by weight, 8-12% by weight of burdock, 8-12% by weight of yam, 8-12% by weight of lotus root, 8-12% by weight of taro, and 8-12% by weight, based on the total weight of the mixture Drying the mixed mixture of the wt% at 45-55 ° C. for 15-20 hours and then pulverizing;
(2) mixing 65-75% by weight of the ground mixture of step (1), 16-24% by weight of sugar and 8-12% by weight of yeast, and fermenting at 27-33 ° C. for 25-35 days;
(3) preparing a vinegar powder by inoculating 8 ~ 12% (v / v) seed vinegar in the fermented fermented product of step (2) and drying the vinegar fermented for 25 to 35 days at 27 ~ 33 ℃;
(4) Grain mixed with quinoa and white kidney beans at a weight ratio of 6.5-7.5: 2.5-3.5, dried at 45-55 ° C for 10-14 hours, roasted at 200-240 ° C for 8-12 minutes, and then ground Preparing a powder; And
(5) Based on the total weight of the mixture, 65 to 75% by weight of the vinegar powder prepared in step (3) and 8 to 12% by weight of the prepared grain powder of step (4), 8 to 12% by weight of fine furun and carbonic acid Method for producing vinegar effervescent tablet, characterized in that it comprises the step of tableting the mixture with a mixture of 8 to 12% by weight sodium hydrogen.
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