KR102087292B1 - Red ginseng soymilk and manufacturing method thereof - Google Patents
Red ginseng soymilk and manufacturing method thereof Download PDFInfo
- Publication number
- KR102087292B1 KR102087292B1 KR1020180032074A KR20180032074A KR102087292B1 KR 102087292 B1 KR102087292 B1 KR 102087292B1 KR 1020180032074 A KR1020180032074 A KR 1020180032074A KR 20180032074 A KR20180032074 A KR 20180032074A KR 102087292 B1 KR102087292 B1 KR 102087292B1
- Authority
- KR
- South Korea
- Prior art keywords
- red ginseng
- soymilk
- soybeans
- soybean
- soy milk
- Prior art date
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- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
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- A—HUMAN NECESSITIES
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- A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
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- A—HUMAN NECESSITIES
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- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
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- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
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Abstract
본 발명은 홍삼 두유 및 이의 제조방법에 관한 것으로, 본 발명의 일 실시형태에 따른 홍삼 두유의 제조방법은 대두를 수세한 후 대두를 물에 침지하는 단계;상기 대두를 삶는 단계; 상기 대두를 삶은 물을 사용하여 상기 삶아진 대두를 습식 분쇄하여 두유액을 얻는 단계; 상기 두유액에 홍삼 추출물을 혼합하는 단계; 상기 혼합물에 단백질 분해효소를 첨가하는 단계; 상기 혼합물을 균질화하는 단계; 및 상기 균질화된 두유액을 살균하는 단계;를 포함할 수 있다.The present invention relates to red ginseng soybean milk and a method for preparing the same, the method for preparing red ginseng soymilk according to one embodiment of the present invention comprises: immersing soybean in water after washing soybean; Wet grinding the boiled soybeans using water boiled soybean to obtain soymilk; Mixing the red ginseng extract in the soymilk; Adding protease to the mixture; Homogenizing the mixture; And sterilizing the homogenized soymilk.
Description
본 발명은 홍삼 두유 및 이의 제조방법에 관한 것으로, 보다 구체적으로는 생리활성 물질을 포함하며, 콩 단백질의 흡수력이 우수한 홍삼 두유 및 이의 제조방법에 관한 것이다.The present invention relates to red ginseng soybean milk and a method for preparing the same, and more particularly, to a red ginseng soymilk containing a physiologically active substance and having excellent absorption of soy protein.
대두(soybean)는 고대 중국 만주지방이 원산지로 양질의 단백질이 40% 이상 함유되어 있어 수세기 동안 우리나라, 중국, 일본 등에서 주요 단백질 공급원이 되어 왔다. 또한 대두에는 철, 불포화지방산, 나이신(niacin)등의 영양성분을 비롯하여 항암, 항균, 항산화 등의 기능성을 나타내는 이소플라본(isoflavone), 피트산(phytic acid), 피토스테롤(phytosterol), 사포닌(saponin), 식이섬유 등 다양한 생리활성 물질도 함유되어 있어, 대두 가공품들이 더욱 주목을 받고 있다.Soybean is originated from ancient Manchuria and contains more than 40% of high-quality protein, and has been a major source of protein in Korea, China, and Japan for centuries. Soybeans also contain nutrients such as iron, unsaturated fatty acids and niacin, as well as isoflavones, phytic acid, phytosterol, and saponin Soybean processed products are also receiving more attention as they contain various bioactive substances such as dietary fiber.
대두 가공품 중 두유는 대두를 추출하여 음료의 형태로 가공한 대표적인 대두 가공식품이다. 두유는 '콩에서 나는 젖', '밭에서 나는 고기' 등으로 일컬을 정도로 주성분인 단백질·지방 등의 함유율이 우유와 거의 비슷하며, 예부터 젖이 잘 나오지 않는 산모의 아기에게 모유 대신 두유를 먹였다고 한다.Soymilk is a representative soybean processed food extracted from soybean and processed into a beverage form. Soy milk is known as 'milk from soybeans' and 'meat from meat', and the content of protein and fat, which is the main ingredient, is almost the same as that of milk, and it has been fed soy milk instead of mother's milk since ancient times. I say.
두유는 수용성 단백질과 불포화지방산 함량이 높고 라이신 등의 아미노산 함량이 높아 곡류 위주의 식습관으로 결핍되기 쉬운 영양 성분의 보충이 가능하여 널리 음용되어왔다. 또한, 두유는 동맥경화증 등 성인병을 일으킬 수 있는 포화지방산이 아닌 불포화지방산을 함유하고 있을 뿐만 아니라, 체질의 산성화를 막는 데 효과가 있는 알칼리 성분을 많이 함유하고 있다.Soy milk has been widely consumed because it has a high content of water-soluble protein and unsaturated fatty acid and high amino acid content such as lysine, which makes it possible to supplement nutritional ingredients that are easily deficient due to grain-based eating habits. In addition, soymilk contains not only saturated fatty acids but saturated fatty acids which may cause adult diseases such as arteriosclerosis, but also contains a large amount of alkaline ingredients that are effective in preventing acidification of the constitution.
최근 건강을 중시하는 사회 분위기와 맞물려 소비량이 증가하고 있으며, 영양과 맛이 뛰어난 검은콩, 녹차, 검은깨를 사용한 두유와 칼슘, 과즙, 이소플라본과 뉴클레오타이드 등을 첨가하여 기능성을 강화한 다양한 두유 제품이 출시되고 있다.In recent years, consumption has increased along with the social atmosphere that emphasizes health, and various soymilk products that have enhanced their functionality by adding soymilk with excellent nutrition and taste, soymilk using black sesame seeds, calcium, fruit juice, isoflavones and nucleotides, etc. It is being released.
한국공개특허 제2018-0007530은 로즈마리 잎 추출물 또는 산톱풀 잎 추출물을 이용하여 두유의 보존성을 높이고 두유의 콩 비린내를 저감시키며, 기호도 등을 향상시킬 수 있는 두유의 제조 방법을 개시하고 있다.Korean Laid-Open Patent No. 2018-0007530 discloses a method of preparing soymilk that can enhance soy milk preservation, reduce soybean soybean milk smell, and improve palatability using rosemary leaf extract or mountain yarrow leaf extract.
본 발명에 따른 일 실시형태의 목적은 생리활성 물질을 포함하며 콩 단백질의 흡수력이 우수한 홍삼 두유 및 이의 제조방법을 제공하는 것이다.It is an object of an embodiment according to the present invention to provide a red ginseng soymilk containing a bioactive substance and having excellent absorption of soy protein and a method for preparing the same.
본 발명의 일 실시형태는 대두를 수세한 후 대두를 물에 침지하는 단계; 상기 대두를 삶는 단계; 상기 대두를 삶은 물을 사용하여 상기 삶아진 대두를 습식 분쇄하여 두유액을 얻는 단계; 상기 두유액에 홍삼 추출물을 혼합하는 단계; 상기 혼합물에 단백질 분해효소를 첨가하는 단계; 상기 혼합물을 균질화하는 단계; 및 상기 균질화된 두유액을 살균하는 단계;를 포함하는 홍삼 두유의 제조방법을 제공한다.One embodiment of the present invention comprises the steps of immersing soybeans in water after washing the soybeans; Boiling the soybeans; Wet grinding the boiled soybeans using water boiled soybean to obtain soymilk; Mixing the red ginseng extract in the soymilk; Adding protease to the mixture; Homogenizing the mixture; It provides a method for producing red ginseng soy milk comprising the; and sterilizing the homogenized soy milk solution.
상기 대두는 영주시에서 생산되는 부석태 콩을 사용할 수 있다.The soybean may be used seokseok beans produced in Yeongju.
상기 습식 분쇄단계에서 대두를 삶은 물과 삶아진 대두의 중량 혼합 비율은 0.8 내지 1.2:1일 수 있다.The weight mixing ratio of the water boiled soybeans and the boiled soybeans in the wet grinding step may be 0.8 to 1.2: 1.
상기 홍삼 추출물은 열수 추출방법으로 마련할 수 있다.The red ginseng extract may be prepared by a hot water extraction method.
상기 홍삼 추출물은 2 내지 4 brix인 것을 사용할 수 있다.The red ginseng extract may be used 2 to 4 brix.
상기 홍삼 추출물은 상기 두유액에 대하여 10 내지 30%(w/v)로 혼합될 수 있다.The red ginseng extract may be mixed in 10 to 30% (w / v) with respect to the soymilk.
상기 단백질 분해효소는 상기 두유액의 0.1 내지 0.3%(w/v)로 첨가될 수 있다.The protease may be added at 0.1 to 0.3% (w / v) of the soymilk.
본 발명의 다른 실시형태는 상기의 제조방법으로 얻어지는 홍삼 두유를 제공한다.Another embodiment of the present invention provides red ginseng soymilk obtained by the above production method.
본 발명의 일 실시형태에 따른 홍삼 두유는 우수한 생리활성 물질을 포함하며, 콩 단백질의 흡수력이 우수할 수 있다. Red ginseng soy milk according to an embodiment of the present invention includes an excellent bioactive substance, and may have an excellent absorption of soy protein.
또한, 본 발명의 일 실시형태에 따른 홍삼 두유는 홍삼 특유의 향과 맛을 두유에 부가하여 소비자들의 기호도를 증진시킬 수 있을 뿐만 아니라, 홍삼에 함유된 사포닌 등 폴리페놀, 안토시아닌과 같은 생리활성 물질을 가질 수 있다. In addition, the red ginseng soy milk according to an embodiment of the present invention can not only enhance the taste of consumers by adding the flavor and taste unique to red ginseng, but also bioactive substances such as polyphenols and anthocyanins such as saponins contained in red ginseng. May have
또한, 본 발명의 일 실시형태에 따른 홍삼 두유는 콩 비린내가 없으며, 적절한 고형분 함량, 적절한 pH 및 산도 유지가 가하며, 총 페놀 함량이 높고, 우수한 라디칼 소거능을 가질 수 있다.In addition, red ginseng soy milk according to an embodiment of the present invention is free of soy fishy smell, has an appropriate solid content, proper pH and acidity maintenance, has a high total phenol content, and may have excellent radical scavenging ability.
본 발명에 따른 홍삼 두유는 식물성 유지와 설탕 혹은 과당처럼 단맛을 내기 위한 성분이나, 유화제, 소포제, 향료, 보존료 등의 첨가물을 전혀 포함하고 있지 않으나, 맛, 입안에서의 느낌, 색과 향 면에서 소비자 기호도가 높은 특징을 가질 수 있다.Red ginseng soy milk according to the present invention does not contain any ingredients for sweetening like vegetable oils and sugars or fructose, or additives such as emulsifiers, antifoaming agents, fragrances and preservatives, but in terms of taste, mouthfeel, color and flavor. Consumer preference may have high characteristics.
도 1은 본 발명의 일 실시형태에 따른 홍삼 두유 제조방법의 단계를 개략적으로 나타내는 순서도이다.1 is a flow chart schematically showing the steps of the red ginseng soymilk manufacturing method according to an embodiment of the present invention.
이하, 본원의 발명이 속하는 기술분야에서 통상의 지식을 가진 자가 용이하게 실시할 수 있도록 본 발명의 실시형태를 들어 상세히 설명한다. 본 발명의 실시형태는 당업계에서 평균적인 지식을 가진 자에게 본 발명을 더욱 완전하게 설명하기 위해서 제공되는 것이다. 따라서, 본 발명의 실시형태는 여러 가지 다른 형태로 변형될 수 있으며, 본 발명의 범위가 이하 설명하는 실시형태로 한정되는 것은 아니다.Hereinafter, embodiments of the present invention will be described in detail so that those skilled in the art can easily practice the present invention. Embodiments of the present invention are provided to more fully describe the present invention to those skilled in the art. Accordingly, embodiments of the invention may be modified in many different forms and should not be construed as limited to the embodiments set forth herein.
본 발명의 명세서 전체에서, 어떤 부분이 어떤 구성요소를 “포함”한다고 할 때, 이는 특별히 반대되는 기재가 없는 한 다른 구성요소를 제외하는 것이 아니라 다른 구성 요소를 더 포함할 수 있는 것을 의미한다.Throughout the specification of the present invention, when a part is said to "include" a certain component, it means that it can further include other components, without excluding the other components unless otherwise stated.
본 발명의 명세서 전체에서, 어떤 단계가 다른 단계와 “상에”또는 “전에” 위치하고 있다고 할 때, 이는 어떤 단계가 다른 단계와 직접적 시계열적인 관계에 있는 경우 뿐만 아니라, 각 단계 후의 혼합하는 단계와 같이 두 단계의 순서에 시계열적 순서가 바뀔 수 있는 간접적 시계열적 관계에 있는 경우와 동일한 권리를 포함할 수 있다.Throughout the specification of the present invention, when a step is located “on” or “before” another step, it is not only when a step is in direct time-series relationship with another step, but also after mixing with each step. Likewise, the order of the two phases may include the same rights as in the case of an indirect time series relationship in which the time series order can be reversed.
본 발명의 명세서 전체에서 사용되는 정도의 용어 “약”, “실질적으로” 등은 언급된 의미에 고유한 제조 및 물질 허용오차가 제시될 때 그 수치에서 또는 그 수치에 근접한 의미로 사용되고, 본 발명의 이해를 돕기 위해 정확하거나 절대적인 수치가 언급된 개시 내용을 비양심적인 침해자가 부당하게 이용하는 것을 방지하기 위해 사용된다. 본원 명세서 전체에서 사용되는 용어 “~ (하는) 단계” 또는 “~의 단계”는 “~를 위한 단계”를 의미하지 않는다.The terms "about", "substantially", and the like as used throughout the specification of the present invention are used at or near the numerical values when the manufacture and material tolerance inherent in the meanings mentioned are given, and the present invention To aid the understanding of the disclosure, accurate or absolute figures are used to prevent the unfair use of unscrupulous infringers. As used throughout this specification, the term “step of” or “step of” does not mean “step for”.
본 발명은 홍삼 두유 및 이의 제조방법에 관한 것으로, 본 발명의 일 실시형태에 따른 홍삼 두유의 제조방법은 대두를 수세한 후 대두를 물에 침지하는 단계; 상기 침지된 대두를 삶는 단계; 상기 대두를 삶은 물을 사용하여 상기 삶아진 대두를 습식 분쇄하여 두유액을 얻는 단계; 상기 두유액에 홍삼 추출물을 혼합하는 단계; 상기 혼합물에 단백질 분해효소를 첨가하는 단계; 상기 혼합물을 균질화하는 단계; 및 상기 균질화된 두유액을 살균하는 단계;를 포함할 수 있다. The present invention relates to red ginseng soybean milk and a method for preparing the same, the method for preparing red ginseng soymilk according to one embodiment of the present invention comprises: immersing soybean in water after washing soybean; Boiling the soaked soybeans; Wet grinding the boiled soybeans using water boiled soybean to obtain soymilk; Mixing the red ginseng extract in the soymilk; Adding protease to the mixture; Homogenizing the mixture; And sterilizing the homogenized soymilk.
또한, 본 발명은 상기의 제조방법으로 제조되는 홍삼 두유를 제공할 수 있다.In addition, the present invention can provide red ginseng soy milk prepared by the above production method.
본 발명에 따른 홍삼 두유는 우수한 생리활성 물질을 포함하며, 콩 단백질의 흡수력이 우수할 수 있다. 또한, 홍삼 특유의 향과 맛을 두유에 부가하여 소비자들의 기호도를 증진시킬 수 있을 뿐만 아니라, 홍삼에 함유된 사포닌 등 폴리페놀, 안토시아닌과 같은 생리활성 물질을 가질 수 있다. 또한, 콩 비린내가 없으며, 적절한 고형분 함량, 적절한 pH 및 산도 유지가 가하며, 총 페놀 함량이 높고, 우수한 라디칼 소거능을 가질 수 있다.Red ginseng soy milk according to the present invention contains an excellent bioactive material, it may be excellent in the absorption of soy protein. In addition, the flavor and taste unique to red ginseng may be added to soy milk to enhance consumer preference, and may have bioactive substances such as polyphenols and anthocyanins, such as saponins contained in red ginseng. In addition, there is no soy fishy smell, an appropriate solid content, proper pH and acidity maintenance, high total phenolic content, can have excellent radical scavenging ability.
또한, 본 발명에 따른 홍삼 두유는 식물성 유지와 설탕 혹은 과당처럼 단맛을 내기 위한 성분이나, 유화제, 소포제, 향료, 보존료 등의 첨가물을 전혀 포함하고 있지 않으나, 맛, 입안에서의 느낌, 색과 향 면에서 소비자 기호도가 높은 특징을 가질 수 있다.In addition, the red ginseng soy milk according to the present invention does not contain any ingredients for sweetening like vegetable oils and sugars or fructose, or additives such as emulsifiers, antifoaming agents, fragrances, and preservatives. In this regard, consumer preference may be high.
이하, 본 발명의 일 실시형태에 따른 홍삼 두유의 제조방법을 구체적으로 설명하며, 이에 의하여 본 발명의 일 실시형태에 따른 홍삼 두유의 특징이 보다 구체적으로 이해될 수 있다.Hereinafter, a method for preparing red ginseng soy milk according to an embodiment of the present invention will be described in detail, whereby the characteristics of red ginseng soy milk according to an embodiment of the present invention can be understood in more detail.
도 1은 본 발명의 일 실시형태에 따른 홍삼 두유의 제조방법의 단계를 개략적으로 나타내는 순서도이다.1 is a flow chart schematically showing the steps of a method for producing red ginseng soy milk according to an embodiment of the present invention.
우선, 대두를 수세한 후 대두를 물에 침지하는 단계를 수행할 수 있다(S1).First, washing the soybeans may be performed by immersing the soybeans in water (S1).
두유를 제조하기 위하여 대두를 입수하고, 대두에서 불순물과 이물질 등을 제거하여 대두를 정선할 수 있다.Soybeans can be obtained to prepare soymilk, and soybeans can be selected by removing impurities and foreign substances from soybeans.
정선된 대두를 수세하고, 수세한 대두를 물에 담궈 상온에서 10 내지 12 시간 침지할 수 있다. 이에 제한되지 않으나, 예를 들면, 대두 중량의 18 내지 22배의 물에 담굴 수 있다.The selected soybeans are washed with water, and the washed soybeans can be soaked in water for 10 to 12 hours at room temperature. Although not limited thereto, for example, it may be immersed in water of 18 to 22 times the weight of soybean.
본 발명의 일 실시형태에 따르면, 대두는 껍질을 제거하여 사용할 수 있다. 껍질이 제거된 두유를 사용함으로써 두유의 풍미와 맛을 향상시킬 수 있다. According to one embodiment of the invention, soybeans can be used by removing the shell. You can improve the flavor and taste of soy milk by using the peeled soy milk.
본 발명의 일 실시형태에 따르면, 대두는 부석태 콩을 사용할 수 있다. 보다 구체적으로, 부석태 1호 콩(국립종자원 품종출원 2012-367)을 사용할 수 있다. 부석태는 영주시 부석면에서 수집된 재래종 콩으로, 혼계 상태인 ‘부석콩’을 순계분리 육종법에 의해 우수개체 선발을 통해 육종한 것이다. 즉, 교배육종이 아닌 선발육종이며, 재래종으로 우리나라에서 생산되는 콩 품종 중 콩알의 크기가 가장 큰 극대립종 콩이다. 일반콩 100알의 무게가 25g 내외인 것에 비해, 영주콩 100알의 무게가 40g 정도로 콩의 크기가 커서 두유의 제조에 적합할 수 있다.According to one embodiment of the present invention, soybeans may use pumice beans. More specifically, it is possible to use Buseoktae No. 1 soybean (National Species Application No. 2012-367). Buseok-tae is a traditional soybean collected from Buseok-myeon, Yeongju-si. That is, it is not a breeding breeder but a selection breeding breed, and it is the largest allele of soybeans, the largest of the soybean varieties produced in Korea. Compared to 100g of normal soybeans weighing about 25g, 100g of soybeans weigh about 40g and may be suitable for the production of soy milk.
다음으로, 상기 대두를 삶는 단계를 수행할 수 있다(S2).Next, the step of boiling the soybean may be performed (S2).
물에 침지되었던 대두를 끓는 물에 2 내지 3시간 동안 삶을 수 있다.Soybeans soaked in water can be boiled in boiling water for 2-3 hours.
대두를 삶는 공정을 통하여 대두 세포벽을 파괴하고, 조직을 연화시켜 마쇄시 부하를 감소시킬 수 있고, 효소의 불활성화를 통하여 콩 비린내 발생을 억제할 수 있다. 상기 삶는 시간이 2 시간 미만이면 조직의 연화가 미비하거나 콩 비린내 발생 억제 효과가 미비할 수 있고, 3시간을 초과하면 현탁액 안정성이 안 좋아질 수 있다. Soybeans can be destroyed by breaking the soybean cell wall, softening the tissues to reduce the load during grinding, and inhibiting the occurrence of fishy fishy by inactivating enzymes. When the boiling time is less than 2 hours, the softening of the tissue may be insufficient or the effect of inhibiting soybean fishy development may be insufficient, and when it is more than 3 hours, the suspension stability may be poor.
다음으로, 삶은 대두를 습식 분쇄하는 단계를 수행할 수 있다(S3).Next, the step of wet grinding the boiled soybeans may be performed (S3).
본 발명의 일 실시형태에 따르면, 상기 대두를 삶은 물을 사용하여 상기 삶아진 대두를 습식 분쇄할 수 있다. 삶은 대두를 분쇄하여 입자를 작게 함으로써 수용성 단백질의 추출을 극대화할 수 있다.According to an embodiment of the present invention, the boiled soybeans may be wet pulverized using the boiled water. Boiled soybeans can be pulverized to maximize the extraction of water-soluble proteins.
본 발명의 일 실시형태에 따르면, 습식 분쇄단계에서 대두를 삶은 물과 삶아진 대두의 중량 혼합 비율은 0.8 내지 1.2:1일 수 있다. 상기 비율 보다 높거나 낮으면 두유의 고형분 함량, 산도 또는 pH 조절이 어려울 수 있다.According to one embodiment of the present invention, the weight mixing ratio of the soybean boiled water and boiled soybean in the wet grinding step may be 0.8 to 1.2: 1. If it is higher or lower than the ratio, it may be difficult to adjust the solids content, acidity or pH of the soymilk.
본 발명의 일 실시형태에 따르면, 마이크로 밀 분쇄를 수행할 수 있다. 보다 구체적으로, 0.3 um 망으로 습식 분쇄할 수 있다. According to one embodiment of the invention, micro mill grinding can be carried out. More specifically, it may be wet grinding into 0.3 um net.
이러한 과정을 통하여 대두와 물이 혼합된 두유액을 얻을 수 있다. 본 발명의 일 실시형태에 따르면, 상기 두유액은 2 내지 4 brix를 가질 수 있다.Through this process, soymilk mixed with soybean and water can be obtained. According to one embodiment of the invention, the soymilk may have 2 to 4 brix.
다음으로, 상기 두유액에 홍삼 추출물을 혼합하는 단계를 수행할 수 있다(S4).Next, the red ginseng extract may be mixed with the soymilk (S4).
본 발명의 일 실시형태에 따르면, 홍삼 추출물은 열수 추출방법으로 마련될 수 이다.According to one embodiment of the present invention, the red ginseng extract may be prepared by a hot water extraction method.
이에 제한되지 않으나, 홍삼 1kg에 대하여 물 9 내지 12L를 넣고 60 내지 70℃의 온도에서 4 내지 8시간 동안 추출하여 홍삼 추출물을 얻을 수 있다. Although not limited thereto, red ginseng extract may be obtained by adding 9 to 12 L of water to 1 kg of red ginseng and extracting for 4 to 8 hours at a temperature of 60 to 70 ° C.
홍삼의 추출 방법으로는 환류 냉각 추출이 일반적으로 이용되고 있는데, 에탄올 사용시 농도가 증가할수록 사포닌 함량은 증가하나 엑기스 제조 수율은 감소할 수 있다.A reflux-cooled extraction is generally used as an extraction method for red ginseng. When ethanol is used, saponin content may increase with increasing concentration but extract yield may decrease.
본 발명의 일 실시형태에 따르면 물을 사용하여, 에탄올 대비 수율이 높고, 고온에서 장시간 추출 시 총 당 함량과 당도 증가로 맛을 증진시킬 수 있다. 본 발명의 일 실시형태에 따르면, 상기 홍삼 추출물은 2 내지 4brix인 것을 사용할 수 있으며, 이에 따라 두유의 기호를 상승시킬 수 있을 뿐만 아니라, 생리 활성 물질의 함량을 증가시킬 수 있다.According to one embodiment of the present invention, using water, the yield is higher than ethanol, it is possible to enhance the taste by increasing the total sugar content and sugar content when extracted for a long time at high temperature. According to one embodiment of the present invention, the red ginseng extract may be used 2 to 4 brix, thereby not only increase the symbol of soy milk, but also increase the content of a bioactive substance.
홍삼은 인삼(Panax ginseng C.A. Meyer)을 원재료로 사용하여, 말리지 않은 수삼을 증기 또는 기타 방법으로 쪄서 익혀 말린 것이다. Red ginseng is made by using ginseng (Panax ginseng C.A. Meyer) as a raw material and steamed and dried uncooked ginseng by steam or other methods.
인삼(Panax ginseng C. A. Meyer)은 두릅나무과(Aralliaceae) 인삼 속에 속하는 다년생 숙근초로 주요 약리 성분으로 알려진 사포닌의 효능은 항피로, 항산화 및 항스트레스, 면역 기능 조절, 항암 효과 등이 보고되었다. 인삼은 가공 방법에 따라 수삼, 백삼, 태극삼, 홍삼, 그 밖의 인삼으로 분류될 수 있다.Ginseng (Panax ginseng C. A. Meyer) is a perennial root of the genus Aralliaceae ginseng, known as a major pharmacological component of saponin. Ginseng can be classified into ginseng, white ginseng, taeguksam, red ginseng, and other ginseng according to processing methods.
홍삼은 제조과정 중 열에 의해 아미노산 변화, 갈변 작용 등 여러 화학 변화가 수반되며 사포닌 변환으로 20 (R)-ginsenoside Rg2, Rg3, Rh1, Rh2 등이 생성될 수 있다. 이러한 홍삼의 특이 사포닌은 암세포의 정상 세포 내 침윤과 혈관 신생 억제로 암세포 전이 억제와 혈압 저하 기능, 암세포 성장 억제 등 약리 효능이 뛰어난 것으로 보고되고 있다.Red ginseng is accompanied by various chemical changes such as amino acid change and browning by heat during the manufacturing process, and 20 (R) -ginsenoside Rg2, Rg3, Rh1 and Rh2 may be generated by saponin conversion. The specific saponins of red ginseng have been reported to have excellent pharmacological effects such as inhibiting cancer cell metastasis, lowering blood pressure, and inhibiting cancer cell growth by inhibiting normal cell invasion and angiogenesis of cancer cells.
최근 Rg3의 전환 방법으로 산 가수분해, 열처리, 미생물 및 효소 처리에 의한 생물 전환, 초고압 처리 등 다양한 연구가 시도되고 있다.Recently, various studies such as acid hydrolysis, heat treatment, bioconversion by microorganism and enzyme treatment, ultrahigh pressure treatment, etc. have been attempted as a conversion method of Rg3.
홍삼은 부작용이 거의 없는 생약으로 소비자의 효능에 대한 인지도가 높으며, 홍삼의 효능으로 기억력 및 학습효능 개선 작용, 항암 활성 및 면역기능 조절 기능과 혈당 강화 작용, 독성물질 및 면역 기능 조절 기능과 혈당 강화 작용, 독성물질 해독작용, 동맥경화 예방, 항피로 및 항 스트레스 작용을 한다고 보고되고 있다.Red ginseng is a herbal medicine with little side effects. It is highly recognized by consumers for its efficacy, and the effects of red ginseng improve memory and learning efficacy, anticancer activity and immune function, blood sugar strengthening, toxic substances and immune function, and blood glucose. It has been reported to have the effect, detoxification of the toxic substance, prevention of atherosclerosis, antifatigue and antistress action.
본 발명의 일 실시형태에 따르면, 홍삼 추출물을 사용하여 두유에 홍삼의 생리활성 물질을 부가할 수 있다.According to one embodiment of the present invention, the red ginseng extract may be used to add the bioactive substance of red ginseng to soymilk.
홍삼에 함유되어 있는 페놀, 플라보노이드 성분들은 구조적 차이에 따라 다양한 항산화 활성을 지닌 것으로 알려져 있는데, 본 발명의 일 실시형태에 따르면, 단백질 분해효소의 첨가에 따라 다양한 구조의 성분이 발생될 수 있다.Phenolic and flavonoid components contained in red ginseng are known to have various antioxidant activities according to structural differences. According to one embodiment of the present invention, components of various structures may be generated according to the addition of proteolytic enzymes.
본 발명의 일 실시형태에 따르면, 상기 홍삼 추출물은 두유액에 대하여 10 내지 30%(w/v)로 혼합될 수 있으며, 보다 구체적으로는 20 내지 30%(w/v)로 혼합될 수 있다. 상기 홍삼 추출물의 함량이 30%(w/v)을 초과하면 현탁액 안정성이 저하될 수 있고, 적절한 pH 및 산도의 유지가 어려울 수 있다. 또한, 상기 홍삼 추출물의 함량이 10 %(w/v) 미만이면 라디칼 소거능이 미비할 수 있고, 페놀 및 플라보노이드의 함량이 낮을 수 있다.According to one embodiment of the present invention, the red ginseng extract may be mixed with soymilk at 10 to 30% (w / v), more specifically at 20 to 30% (w / v). . When the content of the red ginseng extract exceeds 30% (w / v), the suspension stability may decrease, and it may be difficult to maintain proper pH and acidity. In addition, if the content of the red ginseng extract is less than 10% (w / v) may be insufficient radical scavenging ability, the content of phenol and flavonoids may be low.
다음으로, 상기 혼합 단계 이후에 단백질 분해효소를 첨가하는 단계를 수행할 수 있다(S5).Next, the step of adding a protease after the mixing step may be performed (S5).
본 발명의 일 실시형태에 따르면, 알칼리성 단백질가수분해효소를 사용할 수 있다. 상기 단백질 가수분해효소는 두유액의 0.1 내지 0.3%(w/v)로 첨가될 수 있다. 단백질 가수분해효소의 함량이 0.1%(w/v) 미만이면, 라디칼 소거능의 향상 효과가 미비할 수 있고, 단백질 가수분해효소의 함량이 0.3%(w/v)를 초과하면 pH 및 산도가 지나치게 높아질 수 있다.According to one embodiment of the invention, alkaline proteolytic enzymes can be used. The proteolytic enzyme may be added in 0.1 to 0.3% (w / v) of soy milk. If the amount of protease is less than 0.1% (w / v), the effect of improving radical scavenging ability may be insignificant. If the content of protease is more than 0.3% (w / v), the pH and acidity may be excessive. Can be high.
본 발명에 따르면 가수분해 효소 처리를 통해 변형 대두단백질을 제조할 수 있으며, 이에 따라 소화흡수가 용이한 두유를 제조할 수 있다.According to the present invention, a modified soy protein can be prepared through hydrolase treatment, and thus, soymilk can be easily prepared for digestion and absorption.
또한, 대두 단백질의 효소 분해물이 단순히 아미노산 집합체만으로는 설명할 수 없는 기능을 가지고 있는 것으로 알려져 있는데, 본 발명에 따르면, 두유 및 홍삼에 포함된 단백질이 가수분해되어 다양한 가수분해물이 생성될 수 있다.In addition, it is known that the enzymatic digest of soy protein has a function that cannot be explained simply by the amino acid aggregates. According to the present invention, the protein contained in soy milk and red ginseng may be hydrolyzed to produce various hydrolysates.
또한, 단백질 분해효소만을 첨가하는 경우 두유의 고형분 함량이 지나치게 높아질 수 있는데, 홍삼 추출물을 함께 첨가함으로써 적정한 고형분 함량, pH 및 산도의 조절이 가능할 수 있다.In addition, when only the proteolytic enzyme is added, the solid content of soymilk may be excessively high, and by adding red ginseng extract together, proper solid content, pH, and acidity may be controlled.
다음으로, 상기 혼합물을 균질화하는 단계를 수행할 수 있다(S6).Next, the step of homogenizing the mixture may be performed (S6).
본 발명의 일 실시형태에 따르면, 물리적 방법으로 균질화 단계를 수행할 수 있다. 이에 제한되지 않으나, 예를 들면 고압형 균질기, 기계적 분산, 초음파 분산 등의 방법을 사용할 수 있다.According to one embodiment of the invention, the homogenization step can be carried out in a physical manner. Although not limited thereto, for example, a high pressure type homogenizer, mechanical dispersion, ultrasonic dispersion, or the like can be used.
상기 혼합물에 고압의 충격을 주어 미립자로 균일하게 만들 수 있다. 이에 따라 소화 흡수력이 증진될 수 있고, 침전 및 분리가 억제되고, 안정성이 증진되어 장기간 보존할 수 있다.The mixture may be subjected to high pressure to make it uniform into fine particles. Accordingly, digestive absorption can be enhanced, sedimentation and separation can be suppressed, stability can be enhanced, and long-term storage can be achieved.
다음으로, 상기 균질화된 두유액을 살균하는 단계를 수행할 수 있다(S7).Next, sterilizing the homogenized soymilk may be performed (S7).
본 발명의 일 실시형태에 따르면, 상기 두유를 용기에 포장하고, 살균하는 단계를 수행할 수 있다.According to an embodiment of the present invention, the soymilk may be packaged in a container and sterilized.
이에 제한되지 않으나, 예를 들면, 레토르트 살균을 수행할 수 있다. 구체적으로, 120 내지 121℃의 온도에서 1.1 내지 1.2 kg/cm2의 압력으로 13 내지 16분간 수행할 수 있다.Although not limited to this, for example, retort sterilization may be performed. Specifically, it may be performed for 13 to 16 minutes at a pressure of 1.1 to 1.2 kg / cm 2 at a temperature of 120 to 121 ℃.
또한, 포장 용기는 병, 파우치, 멸균팩, PET 등을 사용할 수 있다.In addition, the packaging container may be a bottle, pouch, sterilization pack, PET and the like.
이하, 본 발명의 일 실시형태에 따라 실시예를 통하여 본 발명을 보다 구체적으로 설명하나, 이들이 본 발명의 범위를 제한하는 것은 아니다.Hereinafter, the present invention will be described in more detail with reference to one embodiment of the present invention, but these are not intended to limit the scope of the present invention.
[실시예]EXAMPLE
1) 경북 영주시에서 생산된 영주콩(부석태 1호)을 2016년 11월말에 구입하였고, 대두에서 불순물과 이물질 등을 제거한 후 대두를 수세하였다. 수세한 대두에 20배의 물을 담가 상온에서 12시간 수침하였다. 침지된 대두를 2 시간 30분 동안 삶은 후 삶은 대두와 대두 삶은 물을 1 : 1의 비율로 하여 0.3 um 망으로 습식 분쇄하였다. 이때 제조된 두유는 3 brix를 나타내었다. 1) Youngju beans (Bukseoktae No. 1) produced in Yeongju, Gyeongbuk were purchased at the end of November 2016. Soybeans were washed after removing impurities and foreign substances from soybeans. 20 times of water was soaked in washed soybeans and soaked at room temperature for 12 hours. The soaked soybeans were boiled for 2 hours 30 minutes and then wetly pulverized into 0.3 um nets of boiled soybeans and soybean boiled water in a ratio of 1: 1. The soy milk produced at this time showed 3 brix.
2) 홍삼에 물을 가하여 열수 추출한 2.3 brix의 홍삼 추출물을 사용하였으며, 단백질 분해효소는 ㈜ 비전바이오켐으로부터 FoodPro Alkaline Protease를 구입하여 사용하였다.2) 2.3 brix red ginseng extract was extracted by adding hot water to red ginseng, and proteolytic enzyme was used to purchase FoodPro Alkaline Protease from Vision Biochem.
실시예Example
상기 3 brix로 준비된 두유액 1L를 취하고 단백질 분해 효소를 0.3% 첨가하여 제조한 단백질분해효소 두유액에 두유량의 10%, 20%, 30% (w/v)의 (w/v)의 2.3 brix 홍삼추출물을 첨가하여 제조하였다. 10%, 20%, and 30% (w / v) of soymilk in proteolytic enzyme soymilk prepared by taking 1 L of soymilk prepared with 3 brix and adding 0.3% protease was 2.3 of (w / v) It was prepared by adding brix red ginseng extract.
하기 표 1과 같이 단백질분해효소 두유액에 홍삼추출물을 첨가하지 않은 대조군 두유(Control Soymilk)는 Ez-Control로 명명하였고, 단백질분해효소 두유액에 홍삼추출물 10% 첨가한 두유(Soymilk added 10% red gensang extract)는 RGPS-10, 단백질분해효소 두유액에 홍삼추출물 20% 첨가한 두유(Soymilk added 20% red gensang extract)는 RGPS-20, 단백질분해효소 두유액에 홍삼추출물 30% 첨가한 두유(Soymilk added 30% red gensang extract)는 RGPS-30으로 명명하였다.As shown in Table 1, the control soymilk without adding red ginseng extract to proteolytic soy milk was named Ez-Control, and the soy milk added with red ginseng extract 10% to protease soy milk (Soymilk added 10% red). gensang extract is RGPS-10, soymilk added with 20% red ginseng extract in proteolytic enzyme soymilk. Soymilk added 20% red gensang extract is added to RGPS-20 and 30% red ginseng extract in soymilk. added 30% red gensang extract) was named RGPS-30.
비교예Comparative example
상기 3 brix로 준비된 두유액 1L를 취하고, 두유량의 10%, 20%, 30%(w/v)의 2.3 °brix 홍삼추출물을 첨가하여 제조하였다. 1L of soymilk prepared with 3 brix was prepared, and 10 °, 20%, and 30% (w / v) of 2.3 ° brix red ginseng extract was prepared by adding soymilk.
하기 표 1과 같이 홍삼 추출물을 첨가하지 않은 대조군 두유(Control Soymilk)는 Control로 명명하였고, 홍삼추출물 10% 첨가한 두유(Soymilk added 10% red gensang extract)는 RGES-10, 홍삼추출물 20% 첨가한 두유(Soymilk added 20% red gensang extract)는 RGES-20, 홍삼추출물 30% 첨가한 두유(Soymilk added 30% red gensang extract)는 RGES-30으로 명명하였다.As shown in Table 1, the control soymilk without addition of red ginseng extract was named Control, and the soymilk added with 10% red ginseng extract (Soymilk added 10% red gensang extract) was added with RGES-10 and red ginseng extract 20%. Soymilk (20% red gensang extract) was named RGES-20, and soymilk added 30% red gensang extract was named RGES-30.
(무첨가구)(No addition furniture)
(첨가구)(Additional furniture)
[평가][evaluation]
1. 홍삼 두유의 이화학적 품질 특성Physicochemical Properties of Red Ginseng Soymilk
(1) 고형분 함량 측정(1) solid content measurement
고형분 함량은 굴절당도계(Refractometer, N-1E, Atago Co., Ltd., Tokyo, Japan)를 이용하여 3회 반복 측정하여 평균값으로 기재하였다. Solid content was measured as a repetition measurement (Refractometer, N-1E, Atago Co., Ltd., Tokyo, Japan) three times and described as an average value.
(2) pH 측정(2) pH measurement
pH 측정은 pH meter(691 pH Meter, Metrohm, Swiss)를 사용하여 3회 반복 측정하여 평균값으로 기재하였다.The pH measurement was described as the average value of three repeated measurements using a pH meter (691 pH Meter, Metrohm, Swiss).
(3) 산도 측정(3) pH measurement
산도 측정은 시료 5g에 증류수 50mL를 가하여 1시간 동안 균질기로 균질화시킨 다음 여과지(Watman No.2)에 여과하여 시료로 사용하였으며, 0.1N NaOH 용액으로 중화적정하여 시료에 대한 구연산 함량으로 환산하였다. For acidity measurement, 50 mL of distilled water was added to 5 g of the sample, homogenized with a homogenizer for 1 hour, filtered on a filter paper (Watman No. 2), and used as a sample.
(4) 색도 측정(4) chromaticity measurement
색도 측정은 색차계(Spectrocolorimeter, USXE/SAV/UV-2, Hunterlab Overseas, Ltd, U.S.A)를 이용하여 명도(L-value, lightness), 적색도(a-value, redness) 및 황색도(b-value, yellowness) 값을 3회 반복 측정하여 평균값으로 나타내었다. 이때 사용된 Calibration plate는 L값이 99.11, a값이 0.23, b값이 -0.28이었음. 종합적인 색차 값(Total color difference, ΔE)은 ΔL2+Δa2+Δb2)1/2의 공식을 이용하여 구하였다.Chromaticity measurement is performed using a colorimeter (Spectrocolorimeter, USXE / SAV / UV-2, Hunterlab Overseas, Ltd, USA) to measure lightness (L-value, lightness), redness (a-value, redness) and yellowness (b- value, yellowness) was measured three times and expressed as an average value. The calibration plate used at this time had L value of 99.11, a value of 0.23, and b value of -0.28. Total color difference (ΔE) was calculated using the formula ΔL2 + Δa2 + Δb2) 1/2.
(5) 현탁액 안정성 지수 측정(5) Suspension stability index measurement
현탁액 안정성 지수 측정은 두유 10mL를 시험관에 취하여 높이를 측정하고, 4℃에서 저장하면서 1, 3, 5일 경과 후에 현탁액이 분리되어 내려온 높이를 측정하여, 0일째 높이에 대한 비율을 현탁액 안정도 지수로 계산하였다(Hwang IK et al 1992).Suspension stability index measurement was measured by taking 10 mL of soymilk in a test tube and measuring the height, and measuring the height at which the suspension was separated after 1, 3, and 5 days of storage at 4 ° C. Calculations (Hwang IK et al 1992).
2. 홍삼 두유의 페놀성 화합물 함량 측정2. Determination of Phenolic Compound Content in Red Ginseng Soymilk
(1) 에탄올 추출물 제조(1) Ethanol Extract Preparation
시료 10g에 5배량의 80% 에탄올을 첨가하여 80℃ 항온수조에서 환류냉각 추출하여 여과(Watman No. 2 filter paper)한 후, 여액을 이용하여 실험에 사용하였다. Five times 80% ethanol was added to 10 g of the sample, and the resultant was filtered by reflux cooling in a constant temperature water bath at 80 ° C. (Watman No. 2 filter paper), and then used in an experiment using a filtrate.
(2) 총 페놀 함량(2) total phenolic content
총 페놀 함량은 Swain과 Hillis의 방법에 따라 측정하였다. 일정 농도로 희석된 두유 추출물 50μL에 2% Sodium carbonate 용액 1mL를 첨가하여 3분간 방치시킨 후, 50% Folin-Ciocalteu’s reagent 50μL를 첨가하여 30분 동안 반응시킨 후, 750nm에서 흡광도를 측정하였다. 총 페놀 함량은 Gallic acid를 이용하여 작성한 표준 검량선으로 부터 구하여 두유추출물 g 중의 mg gallic acid equivalent(GAE)로 나타내었다. Total phenolic content was determined according to Swain and Hillis method. 50 mL of soymilk extract diluted to a certain concentration was added to 1 mL of 2% sodium carbonate solution and left for 3 minutes. After 50 μL of 50% Folin-Ciocalteu's reagent was added and reacted for 30 minutes, the absorbance was measured at 750 nm. The total phenol content was obtained from the standard calibration curve using Gallic acid and expressed as mg gallic acid equivalent (GAE) in g of soymilk extract.
(3) 총 플라보노이드 함량(3) total flavonoid content
총 플라보노이드 함량은 Dewanto 등의 방법을 변형하여 측정하였다. 일정 농도로 희석된 두유 추출물 250μL에 증류수 1mL, 5% Sodium nitrite 용액 75μL를 첨가하여 5분간 방치시킨 후, 10% Aluminum chloride 용액 150μL를 첨가하여 6분간 반응시켰다. 위 반응액에 1N sodium hydroxide 500μL를 첨가하여 11분간 반응시킨 후 510nm에서 흡광도를 측정하였다. 총 플라보노이드 함량은 Quercetin을 사용하여 작성한 표준 검량선으로 부터 구하여 두유추출물 g 중의 mg quercetin equivalent(QE)로 나타내었다.Total flavonoid content was determined by modifying the method of Dewanto et al. To 250 μL of soymilk extract diluted to a certain concentration, 1 mL of distilled water and 75 μL of 5% sodium nitrite solution were added and left for 5 minutes, and then 150 μL of 10% aluminum chloride solution was added and reacted for 6 minutes. 500 μL of 1N sodium hydroxide was added to the reaction solution and reacted for 11 minutes, and the absorbance was measured at 510 nm. The total flavonoid content was obtained from a standard calibration curve prepared using Quercetin and expressed as mg quercetin equivalent (QE) in g of soymilk extract.
3. 홍삼 두유의 항산화 활성 측정3. Measurement of Antioxidant Activity of Red Ginseng Soymilk
(1) DPPH 라디칼 소거능(1) DPPH radical scavenging activity
두유의 DPPH 라디칼에 대한 소거능은 Blois의 방법을 변형하여 측정하였다. 일정농도로 희석된 두유 추출물 0.2mL와 에탄올에 용해시킨 0.2mM DPPH 용액 0.8mL를 진탕하고 암소에서 30분간 방치한 후 517nm에서 흡광도를 측정하였으며, 전자공여능은 시료 첨가구와 무첨가구의 흡광도 감소율을 백분율로 나타내었음.The scavenging activity of DPPH radicals in soymilk was measured by modifying Blois' method. 0.2 mL of soymilk extract diluted to a certain concentration and 0.8 mL of 0.2mM DPPH solution dissolved in ethanol were shaken and left for 30 minutes in the dark, and then absorbance was measured at 517 nm. Indicated.
(2) ABTS 라디칼 소거능(2) ABTS radical scavenging ability
ABTS 라디칼 소거능은 Roberta 등의 방법으로 측정하였다(Roberta R et al 1999). 7.4mM ABTS와 2.6mM potassium persulphate를 혼합하고, 암소에서 하루 동안 방치하여 양이온 라디칼(ABTS*?*+)을 형성시킨 후, 735nm에서 흡광도의 값이 1.5 이하가 되도록 희석하였다. ABTS radical scavenging ability was measured by Roberta et al. (Roberta R et al 1999). 7.4mM ABTS and 2.6mM potassium persulphate were mixed and left in the dark for 1 day to form cationic radicals (ABTS *? * +), And then the absorbance at 735 nm was diluted to 1.5 or less.
희석된 ABTS+ 용액 1mL에 일정 농도로 희석된 두유 추출물 50μL를 첨가한 뒤 30분 후 흡광도의 변화를 측정하였으며, ABTS 라디칼 소거능은 시료 첨가구와 무첨가구의 흡광도 감소율을 백분율로 나타내었음.After adding 50 μL of soymilk extract diluted to a certain concentration to 1 mL of diluted ABTS + solution, the change in absorbance was measured after 30 minutes, and the ABTS radical scavenging ability was expressed as a percentage of absorbance decrease between the sample addition group and the no addition group.
4. 홍삼 두유의 관능평가4. Sensory Evaluation of Red Ginseng Soymilk
관능평가를 위해 경북대학교 상주캠퍼스 식품외식산업학과 학부 및 대학원생 20명을 패널로 선정하여 실험목적과 두유의 관능적 특성에 대하여 사전 교육을 실시한 후, 5점 평점법(5-point scaling)으로 실시하였다.For the sensory evaluation, 20 undergraduate and graduate students from the Food and Food Industry Department of Kyungpook National University were selected as a panel and pre-educated the purpose of experiment and sensory characteristics of soy milk, followed by 5-point scaling.
관능검사용 두유는 25℃로 유지된 동일한 용량의 두유를 제시하였으며, 평가항목은 두유의 특성에 대한 관능적 평가영역으로 평가된 특성으로는 맛(Taste), 색(Color), 향(Flavor), 입안에서의 느낌(Texture), 종합적 기호도(Overall acceptability)이다. 각 특성에 대한 기호도는 ‘매우 나쁘다’를 1점으로 하고, ‘매우 좋다’를 5점으로 하여 평가하였다.The soymilk for sensory evaluation presented the same dose of soymilk maintained at 25 ° C. The evaluation items were sensory evaluation areas for the characteristics of soymilk, and the characteristics of taste, taste, color, flavor, Feel in the mouth, overall acceptability. The preference degree for each characteristic was evaluated as 'very bad' as one point and 'very good' as five points.
[결과][result]
1. 홍삼 두유의 이화학적 품질 특성Physicochemical Properties of Red Ginseng Soymilk
(1) 고형분 함량 (1) solid content
고형분 함량을 측정한 결과를 하기 표 2에 기재하였다.The results of measuring the solid content are shown in Table 2 below.
(무첨가구)Comparative example
(No addition furniture)
(첨가구)Example
(Additional furniture)
상기 표 2를 참조하면, 홍삼 추출물의 첨가에 따른 고형분 함량은 큰 차이가 없는 것으로 나타났다. Referring to Table 2, the solid content according to the addition of the red ginseng extract did not appear to have a big difference.
단백질 분해효소를 첨가하였을 때는 무첨가군에 비해 높은 고형분 함량을 보였으며, 홍삼 추출물의 첨가없이 단백질 분해 효소만 넣은 경우에 가장 높은 고형분 함량을 나타냈다. 단백질 분해효소 첨가에 따른 고형분 함량의 변화는 단백질분해효소에 의해 두유단백질이 분해됨으로써 고형분 함량이 증가한 것으로 판단된다.When the proteolytic enzyme was added, the solid content was higher than that of the no addition group, and the highest solid content was obtained when only the proteolytic enzyme was added without the addition of the red ginseng extract. The change in solid content according to the addition of protease is believed to increase the solid content by decomposing soymilk protein by protease.
(2) pH 측정(2) pH measurement
pH 측정 결과는 하기 표 3에 기재하였다.The pH measurement results are shown in Table 3 below.
(무첨가구)Comparative example
(No addition furniture)
(첨가구)Example
(Additional furniture)
상기 표 3을 참조하면, 홍삼 두유의 pH 측정결과, 홍삼추출물을 첨가하지 않았을 때는 5.56이었고, 홍삼추출물을 10%, 20%, 30% 첨가 시에는 5.43, 5.40, 5.26으로 pH가 감소하였다. 단백질 분해효소만을 첨가하였을 때는 pH가 6.31로 아무것도 넣지 않은 control군의 pH 5.56과 비교하였을 때 증가한 것으로 나타났다.Referring to Table 3, the result of measuring the pH of red ginseng soymilk was 5.56 when the red ginseng extract was not added, and when the red ginseng extract was added 10%, 20% and 30%, the pH was decreased to 5.43, 5.40, 5.26. The addition of protease alone increased the pH to 6.31 compared to pH 5.56 of the control group.
단백질 분해효소 첨가구에서 홍삼추출물을 10%, 20%, 30% 첨가했을 때, pH는 각각 6.30, 6.18, 6.09로 첨가비율이 증가함에 따라 감소하였다. When the red ginseng extract was added 10%, 20%, and 30% in the protease addition group, the pH decreased to 6.30, 6.18, and 6.09, respectively, as the addition ratio increased.
(3) 산도 측정(3) pH measurement
산도 측정 결과는 하기 표 4에 기재하였다.Acidity measurement results are shown in Table 4 below.
(무첨가구)Comparative example
(No addition furniture)
(첨가구)Example
(Additional furniture)
상기 표 4를 참조하면, 홍삼 두유의 산도 측정결과, 단백질 분해효소 무첨가 구간에서는 홍삼추출물의 첨가량이 증가할수록 산도는 미세하게 증가하는 경향을 보였다. 단백질 분해효소 첨가 구간에서는 control이 0.78을 나타내고, RGPS-30은 0.62로 가장 낮은 값을 나타내어 홍삼추출물의 첨가량이 높아질수록 단백질 분해효소의 단백질 분해활성으로 산도는 조금씩 낮아지는 경향을 보였다.Referring to Table 4, as a result of measuring the acidity of red ginseng soymilk, the acidity tended to increase slightly as the amount of red ginseng extract added increased. In the proteolytic enzyme addition section, the control was 0.78 and RGPS-30 was 0.62, the lowest value.
홍삼추출물의 첨가량이 증가할수록 산도는 미세하게 상승하는 결과를 보였으며, 단백질 분해효소를 첨가하였을 때는 홍삼추출물의 첨가량이 증가할수록 산도는 낮아지는 경향을 나타내었다.As the amount of red ginseng extract increased, the acidity slightly increased. When proteolytic enzyme was added, the acidity decreased as the amount of red ginseng extract increased.
(4) 색도 측정(4) chromaticity measurement
색도 측정 결과는 하기 표 5에 기재하였다. The chromaticity measurement results are shown in Table 5 below.
(무첨가구)Comparative example
(No addition furniture)
(첨가구)Example
(Additional furniture)
상기 표 5를 참조하면, 홍삼 두유의 색도를 측정한 결과, 무첨가군 L 78.24, a 1.83, b 20.25, 첨가군 L 77.36, a 1.85, b 21.11로 나타나 큰 차이를 보이지 않았음다. 홍삼추출물 첨가비율에 따른 L값은 첨가비율이 증가함에 따라 감소하였고, 적색도를 나타내는 a값은 홍삼추출물의 첨가비율에 증가함에 따라 값이 증가한 반면, 황색도를 나타내는 b값은 첨가비율이 증가함에 따라 값이 감소하는 경향을 나타내었다. 이러한 색의 차이는 첨가된 홍삼추출물의 적갈색 색소에 의한 것으로 사료된다.Referring to Table 5, as a result of measuring the chromaticity of the red ginseng soy milk, it appeared as no addition group L 78.24, a 1.83, b 20.25, the addition group L 77.36, a 1.85, b 21.11 did not show a big difference. The L value of the red ginseng extract added decreased as the addition ratio increased. The a value representing the redness increased as the red ginseng extract added, whereas the b value representing the yellowness increased the addition ratio. The value tended to decrease accordingly. This color difference may be due to the reddish brown pigment of the added red ginseng extract.
(5) 현탁액 안정성 지수 측정(5) Suspension stability index measurement
현탁액 안정성 지수 측정은 결과는 하기 표 6에 기재하였다. Suspension stability index measurements are shown in Table 6 below.
(무첨가구)Comparative example
(No addition furniture)
(첨가구)Example
(Additional furniture)
상기 표 6을 참조하면, 홍삼 두유의 현탄액 안정성 지수를 측정한 결과, 무첨가군인 비교예에서는 1일 0.89, 3일 0.83, 5일 0.82로 나타났다. 반면, 첨가군인 실시예에서는 1일 0.22, 3일 0.21, 5일 0.07로 무첨가군에 비해 매우 낮은 값을 나타내었다. 이는 단백질 분해효소의 작용에 의해 안정성 지수가 매우 낮아진 것으로 생각되며, 시간이 흐름에 따라 안정성이 더 낮아진 것으로 보인다. 홍삼 추출물의 첨가비율에 따른 현탁액 안정성 지수는 단백질 분해효소 무첨가군과 첨가군 모두 유의적인 변화를 보이지 않았으며, 안정성에 영향을 미치지 않는 것으로 생각된다. Referring to Table 6, as a result of measuring the suspension stability index of red ginseng soymilk, in the comparative example, no additive group, it was 0.89 per day, 0.83 for 3 days, and 0.82 for 5 days. On the other hand, in the example of the addition group, 0.22 for 1 day, 0.21 for 3 days, 0.07 for 5 days showed very low values compared to the no addition group. This is thought to be a very low stability index by the action of proteolytic enzymes, and seems to be lower stability over time. Suspension stability index according to the addition ratio of red ginseng extract did not show any significant change in both the protease free group and the added group, and did not affect the stability.
2. 홍삼 두유의 페놀성 화합물 함량 측정2. Determination of Phenolic Compound Content in Red Ginseng Soymilk
(1) 총 페놀 함량 및 총 플라보노이드 함량(1) Total Phenolic Content and Total Flavonoid Content
총 페놀 함량 및 총 플라보노이드 함량 결과는 하기 표 7에 기재하였다. Total phenol content and total flavonoid content results are listed in Table 7 below.
(mg/100 g)(mg / 100 g)
(무첨가구)Comparative example
(No addition furniture)
(첨가구)Example
(Additional furniture)
상기 표 7을 참조하면, 총 페놀 함량을 측정한 결과, 무첨가구는 57.23mg/100g, 첨가구는 80.02mg/100g로 단백질 분해효소 첨가 시 함량이 더 높은 것으로 나타났다. Referring to Table 7 above, as a result of measuring the total phenolic content, the addition group was 57.23mg / 100g, the addition group was found to be higher content when the proteolytic enzyme is added as 80.02mg / 100g.
총 플라보노이드의 함량은 무첨가구는 23.97mg/100g, 첨가구는 8.89mg/100g으로 단백질 분해효소 첨가 시 플라보노이드 함량이 감소한 것으로 나타났다. 이는 단백질 분해효소 작용에 의한 구조적 차이에 기인한 것으로 생각된다.The total flavonoid content was 23.97 mg / 100 g in the non-added group and 8.89 mg / 100 g in the added group, indicating that the flavonoid content was decreased when the protease was added. This is thought to be due to structural differences due to protease action.
또한, 홍삼추추물 첨가에 따른 총 플라보노이드 함량은 총 페놀 함량과 달리 무첨가구와 첨가구 모두에서 그 함량이 control보다 낮게 나타났는데, 흡광도 측정 시 홍삼추출물의 색소 성분이 측정값에 영향을 미친 것으로 사료된다.In addition, the total flavonoid content of red ginseng extract was lower than that of the control group in the non-added and added groups, unlike the total phenolic content. .
3. 홍삼 두유의 항산화 활성 측정3. Measurement of Antioxidant Activity of Red Ginseng Soymilk
(1) DPPH 라디칼 소거능 및 ABTS 라디칼 소거능(1) DPPH radical scavenging activity and ABTS radical scavenging activity
DPPH 라디칼 소거능 및 ABTS 라디칼 소거능 결과는 하기 표 8에 기재하였다.DPPH radical scavenging activity and ABTS radical scavenging activity results are shown in Table 8 below.
(무첨가구)Comparative example
(No addition furniture)
(첨가구)Example
(Additional furniture)
상기 표 8을 참조하면, DPPH radical 소거능을 측정한 결과, 단백질 분해효소 첨가 시 DPPH radical 소거능은 5.5%로, 첨가하지 않은 Control군의 4.98%보다 높게 나타났다.Referring to Table 8, as a result of measuring DPPH radical scavenging ability, DPPH radical scavenging ability was 5.5% when protease was added, which was higher than 4.98% of the control group not added.
홍삼액의 첨가에 따른 DPPH radical 소거능은 단백질 분해효소의 첨가 여부와 관계없이 첨가 비율이 증가함에 따라 소거 활성이 증가하는 것으로 분석되었으며, 홍삼 추출물과 단백질 분해 효소를 모두 넣은 경우 보다 높은 DPPH radical 소거능을 나타냈다.DPPH radical scavenging activity of red ginseng extract increased with increasing ratio of proteolytic enzyme, regardless of the addition of proteolytic enzymes. .
ABTS radical 소거능 역시 단백질 분해효소 첨가시 81.50%로 첨가하지 않은 control군의 31.65%보다 높은 활성을 보였다. 홍삼액의 첨가에 따른 ABTS radical 소거능은 단백질분해효소의 첨가유무와 관계없이 홍삼액 첨가비율이 증가함에 따라 소거 활성이 증가하였으며, 홍삼 추출물과 단백질 분해 효소를 모두 넣은 경우 보다 높은 ABTS radical 소거능을 나타냈다. ABTS radical scavenging activity was also higher than that of the control group, which was 81.50% when protease was added. ABTS radical scavenging activity of red ginseng extract increased with increasing red ginseng extract ratio regardless of protease addition.
홍삼액에 함유되어 있는 페놀, 플라보노이드 성분들은 구조적 차이에 따라 다양한 항산화 활성을 지닌 것으로 알려져 있으며, 단백질 분해효소 작용에 의한 구조적 차이가 라디칼 소거활성에 영향을 미친 것으로 사료된다. Phenolic and flavonoid components in red ginseng solution are known to have various antioxidant activities depending on their structural differences.
4. 홍삼 두유의 관능평가4. Sensory Evaluation of Red Ginseng Soymilk
관능평가 결과는 하기 표 9에 나타내었다.Sensory evaluation results are shown in Table 9 below.
(무첨가구)Comparative example
(No addition furniture)
(첨가구)Example
(Additional furniture)
상기 표 9를 참조하면, 단백질분해효소 첨가에 따른 홍삼 두유의 관능평가 결과는 무첨가 구간에서 맛은 RGES-30이 4.31, 색은 RGES-20이 4.12, 향은 RGES-30가 4.51, 입안에서의 느낌은 RGES-20가 4.52, 전체적인 기호도는 RGES-30가 4.47로 높은 점수를 얻었다. Referring to Table 9, the results of sensory evaluation of red ginseng soymilk according to the addition of proteolytic enzymes showed that RGES-30 was 4.31, RGES-20 was 4.12, and RGES-30 was 4.51. The score was 4.52 for RGES-20 and 4.47 for overall preference.
단백질분해효소 첨가 구간에서 맛은 RGPS-30가 4.62, 색은 RGPS-20가 4.35, 향은 RGPS-30 4.65, 입안에서늬 느낌은 RGPS-20가 4.63, 전체적인 기호도는 RGPS-30가 4.64로 높은 점수를 얻었다. 첨가구간에서는 맛, 향, 전체기호도에서 높은 점수를 얻은 RGPS-20이 좋은 것으로 나타났다.In the proteolytic enzyme addition section, the taste of RGPS-30 was 4.62, the color of RGPS-20 was 4.35, the scent of RGPS-30 was 4.65, the sensation in the mouth was RGPS-20 at 4.63, and the overall preference was 4.64 in RGPS-30. Scored. In the addition section, RGPS-20, which scored high in taste, aroma, and overall preference, was good.
상기 평가 결과 홍삼 추출물만을 첨가한 구간보다 단백질분해효소를 함께 첨가한 구간이 좋은 관능평가 점수를 얻었으며, 이화학적 분석에서도 단백질분해효소 첨가 구간이 좋은 결과를 보였다.As a result of the evaluation, the section with protease was obtained better than the section with only red ginseng extract, and the proteolytic enzyme addition section showed good results in the physicochemical analysis.
보다 구체적으로, 적절한 고형분 함량, 적절한 pH 및 산도 유지가 가능하며, 총 페놀 함량이 증가하였고, 우수한 DPPH radical 소거능 및 ABTS radical 소거능을 가지는 것으로 나타났다.More specifically, it is possible to maintain an appropriate solid content, proper pH and acidity, increase total phenolic content, and have excellent DPPH radical scavenging ability and ABTS radical scavenging ability.
이상, 구현예 및 실시예를 들어 본 발명을 상세하게 설명하였으나, 본 발명은 상기 구현예들에 한정되지 않으며, 여러 가지 다양한 형태로 변형될 수 있으며, 본 발명의 기술적 사상 내에서 당 분야에서 통상의 지식을 가진 자에 의하여 여러 가지 많은 변형이 가능함이 명백하다. 또한, 청구범위에 기재된 본 발명의 기술적 사상을 벗어나지 않는 범위 내에서 당 기술분야의 통상의 지식을 가진 자에 의해 다양한 형태의 치환, 변형 및 변경이 가능할 것이며, 이 또한 본 발명의 범위에 속한다고 할 것이다.Although the present invention has been described in detail with reference to the embodiments and examples, the present invention is not limited to the above embodiments, and may be modified in various forms, and is commonly used in the art within the technical spirit of the present invention. It is obvious that many modifications are possible by those who have the knowledge of. In addition, various forms of substitution, modification, and alteration may be made by those skilled in the art without departing from the technical spirit of the present invention described in the claims, which are also within the scope of the present invention. something to do.
Claims (8)
상기 대두를 삶는 단계;
상기 대두를 삶은 물을 사용하여 상기 삶아진 대두를 습식 분쇄하여 두유액을 얻는 단계;
상기 두유액에 홍삼 추출물을 혼합하는 단계;
상기 혼합물에 단백질 분해효소를 첨가하는 단계;
상기 혼합물을 균질화하는 단계; 및
상기 균질화된 두유액을 살균하는 단계;
를 포함하는 홍삼 두유의 제조방법으로서,
상기 홍삼 추출물은 2 내지 4 brix인 것을 사용하여 상기 두유액에 대하여 10 내지 30%(w/v)로 혼합되고,
상기 단백질 분해효소는 상기 두유액의 0.1 내지 0.3%(w/v)로 첨가되는 홍삼 두유의 제조방법.
Washing the soybeans and soaking the soybeans in water;
Boiling the soybeans;
Wet grinding the boiled soybeans using water boiled soybean to obtain soymilk;
Mixing the red ginseng extract in the soymilk;
Adding protease to the mixture;
Homogenizing the mixture; And
Sterilizing the homogenized soymilk;
As a manufacturing method of red ginseng soy milk comprising:
The red ginseng extract is mixed with 10 to 30% (w / v) with respect to the soymilk using 2 to 4 brix,
The proteolytic enzyme is 0.1 to 0.3% (w / v) of the soy milk solution manufacturing method of red ginseng soy milk.
상기 대두는 영주시에서 생산되는 부석태 콩을 사용하는 홍삼 두유의 제조방법.
The method of claim 1,
The soybean is a manufacturing method of red ginseng soy milk using seokseoktae soybean produced in Yeongju.
상기 습식 분쇄단계에서 대두를 삶은 물과 삶아진 대두의 중량 혼합 비율은 0.8 내지 1.2:1인 홍삼 두유의 제조방법.
The method of claim 1,
The method of producing red ginseng soy milk, wherein the weight mixing ratio of the water boiled soybeans and boiled soybeans in the wet grinding step is 0.8 to 1.2: 1.
상기 홍삼 추출물은 열수 추출방법으로 마련하는 홍삼 두유의 제조방법.
The method of claim 1,
The red ginseng extract is a method of producing red ginseng soymilk prepared by the hot water extraction method.
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