KR102301069B1 - Collagen jujube juice and manufacturing method of the same - Google Patents
Collagen jujube juice and manufacturing method of the same Download PDFInfo
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- KR102301069B1 KR102301069B1 KR1020210003744A KR20210003744A KR102301069B1 KR 102301069 B1 KR102301069 B1 KR 102301069B1 KR 1020210003744 A KR1020210003744 A KR 1020210003744A KR 20210003744 A KR20210003744 A KR 20210003744A KR 102301069 B1 KR102301069 B1 KR 102301069B1
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- South Korea
- Prior art keywords
- collagen
- jujube
- stevia
- jujube juice
- juice
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Abstract
Description
본 발명은 콜라겐 대추즙 및 그 제조방법에 관한 것으로서, 더욱 상세하게는 대추와 금화규를 이용함으로써 소비자들의 다양한 기호를 충족할 수 있도록 맛과 영양을 균형있게 제공할 수 있는 새로운 레시피의 콜라겐 대추즙 및 그 제조방법에 관한 것이다. The present invention relates to collagen jujube juice and a method for manufacturing the same, and more particularly, collagen jujube juice of a new recipe that can provide balanced taste and nutrition to satisfy various tastes of consumers by using jujube and Geumhwagyu. and to a manufacturing method thereof.
보다 구체적으로는, 본 발명은 대추, 찹쌀, 생강, 계피, 스테비아 및 금화규을 원재료로 하여 콜라겐을 다량 함유하고 있을 뿐만 아니라 취식시 체내 콜라겐의 생성을 촉진할 수 있는 콜라겐 대추즙 및 그 제조방법에 관한 것이다. More specifically, the present invention relates to a collagen jujube juice that contains a large amount of collagen by using jujube, glutinous rice, ginger, cinnamon, stevia, and Geumhwagyu as raw materials, as well as promotes the production of collagen in the body when eating, and a method for producing the same. it's about
콜라겐(Collagen)이란 신체 구성 성분 중 가장 많이 차지하고 있는 단백질 중 하나로 단백질의 1/3을 차지하는 하는데 동물의 뼈·연골·이·건(腱)·피부 외에 물고기의 비늘 등을 구성하는 경단백질(硬蛋白質)로서 교원질(膠原質)이라고도 한다. 섬유상 고체로 존재하고, 전자현미경으로 보면 복잡한 가로무늬 구조로 되어 있다. 물, 묽은 산, 묽은 알칼리에 녹지 않지만 끓이면 젤라틴이 되어 용해된다. 트립신 등 단백질 분해효소의 작용은 받기 어렵고, 콜라게나아제의 작용을 받는다. 조직으로부터의 분리는 유기용매 추출, 산·알칼리처리 후 트립신·히알루로니다아제를 작용시켜 불용성 물질을 콜라겐으로 얻는다. 구성 아미노산은 프롤린·옥시프롤린·글리신·글루탐산 등이며, 그 중에서도 다른 단백질에 존재하지 않는 옥시프롤린의 함량이 높다는 것이 특징이다. 콜라겐 분자는 2개의 폴리펩티드 사슬이 감겨 수소결합으로 서로 결합된 콜라겐형 구조이다.Collagen is one of the most abundant proteins in the body and accounts for 1/3 of the protein.蛋白質) as collagen (膠原質) is also called. It exists as a fibrous solid and has a complex horizontal pattern structure when viewed under an electron microscope. It is insoluble in water, dilute acid, and dilute alkali, but dissolves into gelatin when boiled. It is difficult to receive the action of proteolytic enzymes such as trypsin, and it receives the action of collagenase. For separation from tissue, organic solvent extraction, acid/alkali treatment, and trypsin/hyaluronidase are applied to obtain an insoluble substance as collagen. The constituent amino acids are proline, oxyproline, glycine, and glutamic acid, and among them, it is characterized by a high content of oxyproline, which is not present in other proteins. A collagen molecule is a collagen-type structure in which two polypeptide chains are wound and bonded to each other by hydrogen bonds.
인체에서 콜라겐은 피부, 근육, 혈관, 장기, 눈, 치아, 세포, 뼈, 관절, 연골의 주성분, 망상 조직의 주성분, 세포막의 형성 기반, 세포 표면, 머리카락, 태반 등의 주성분으로 족발, 사골국물, 닭발, 돼지껍데기, 도가니탕, 어류나 그 껍질 등에 많이 포함되어 있다. 몸에 콜라겐이 부족하다면 시멘트 안 쓴 콘크리트 마냥 무너지고 말 것이다.In the human body, collagen is the main component of skin, muscles, blood vessels, organs, eyes, teeth, cells, bones, joints, and cartilage, the main component of reticulated tissue, the basis of cell membrane formation, the cell surface, hair, and placenta. , chicken feet, pork skins, crucible soup, fish or their skins, etc. If your body lacks collagen, it will crumble like concrete without cement.
그러나 콜라겐은 20대가 지나면서 점차 감소하기 시작하여 40대에 들어가면 그 절반수준으로 감소하는데 특히 여성들은 폐경 후 5년 사이에 30%가 감소된다. 이는 여성호르몬인 에스트로겐 분비가 떨어져 콜라겐의 합성을 돕지 못하기 때문이다.However, collagen starts to decrease gradually after the age of 20, and decreases to half that level when in the 40s, and especially in women, it decreases by 30% within 5 years after menopause. This is because the secretion of estrogen, the female hormone, is low and cannot help collagen synthesis.
콜라겐이 부족하면 피부탄력 혈관탄력이 떨어지고 퇴행성관절염이나 각종 만성질환을 유발할 수 있으며 머리카락이 가늘어지고 탈모의 요인이 된다. 근육과 피부의 대부분이 콜라겐이고, 뼈와 뼈 사이를 연결해 주는 연골조직의 50%가 바로 콜라겐이다.When collagen is insufficient, skin elasticity and vascular elasticity decrease, and it can cause degenerative arthritis and various chronic diseases, and cause hair thinning and hair loss. Most of the muscles and skin are collagen, and 50% of the cartilage tissue that connects bones to bones is collagen.
그런데 돼지껍질 족발 닭발 닭날개 달걀흰자 등 분자가 큰 동물성 콜라겐의 그 흡수율은 불과 2%에 불과하고, 어류의 껍질이나 비늘에 있는 피쉬콜라겐은 인체의 구조와 흡사하여 그 흡수율이 84%에 달하며 시중에서 저렴하게 구입할 수 있는데 물고기 껍질이나 비늘이 주성분이다 보니 사람에 따라 알러지를 일으킬 수 있다.However, the absorption rate of animal collagen with large molecules such as pig skin, pig feet, chicken feet, chicken wings, egg white, etc. is only 2%, and the fish collagen in the skins and scales of fish is similar to the structure of the human body, so its absorption rate reaches 84%. You can buy it cheaply at the website, but since it contains fish skins and scales as the main ingredients, it can cause allergies in some people.
콜라겐이 많은 어류로는 북어껍질 장어 상어 꽁치 가자미 새우 자라 홍어 연어 해삼 소라 등이 있는데 그 중에서 콜라겐 함량이 높은 것이 가자미다. 튀기지 말고 찜을 하는 것이 껍질까지 섭취할 수 있는 좋은 방법이다. 이 중 해삼은 3등분을 해도 죽지 않고 3마리가 되듯 신비한 생물로 세포 복구에 이보다 더 좋을 순 없다.Fish rich in collagen include sardines, eel, shark, saury, flounder, shrimp, zara, skate, salmon, sea cucumber, and conch. Among them, flounder has a high collagen content. Steaming rather than frying is a good way to eat the skin. Among them, sea cucumbers do not die even if they are divided into three parts and become three, so it is a mysterious creature and it cannot be better than this for cell recovery.
그러나 분자가 큰 동물성 콜라겐이라도 단백질분해효소가 풍부한 오가피를 비롯 각종 한약재나 파인애플 키위 등으로 숙성시키거나 조리시 홍차버섯액을 첨가하면 입자가 작아져 흡수율을 높일 수 있다. 콩물도 파인애플을 한 덩이 넣고 믹서하면 흡수율을 대폭 높일 수 있고, 그 콩이 쥐눈이콩이면 에스트로겐과 흡사한 성분이 많아 콜라겐 합성에 도움이 된다. 뼈를 고은 사골도 여러 가지 약재를 넣어 만든 다음 소금 쳐서 먹으면 상당량이 뼈로 흡수된다.However, even animal collagen with a large molecule can be aged with various herbal medicines, such as scallops rich in proteolytic enzymes, pineapple, kiwi, etc. If you add a piece of pineapple to the soybean water and mix it, the absorption rate can be greatly increased. Bone-cooked ethmoid bone is also made with various medicinal ingredients, and then eaten with salt, a significant amount is absorbed into the bones.
식물성 콜라겐으로는 당근, 흰목이버섯, 블루베리, 케일, 스위스차드, 마늘, 망고, 아보카도, 백차, 곶감, 견과류 등이 있고, 콜라겐 합성을 돕는 것으로는 약콩, 두충, 석류, 칡, 양배추, 과일 등이 있다. 콜라겐을 파괴하는 것으로는 자외선 담배, 알코올 및 과도한 당분섭취 등이다.Vegetable collagen includes carrots, white oyster mushroom, blueberry, kale, Swiss chard, garlic, mango, avocado, white tea, dried persimmon, and nuts. etc. Collagen-destroying factors include UV smoking, alcohol, and excessive sugar intake.
한편, 대추(Zizyphus jujuba)는 갈매나무과 낙엽활엽교목의 열매로 북아프리카와 서유럽이 원산지이며, 약 40여 종이 있다. 그 중 인도계와 중국계가 재배되고 있으며, 한국은 중국계를 재배하고 있다. 재배 품종으로는 재래종인 대추, 멧대추, 보은대추가 있으나 개량종도 일부 보급되어 있다.On the other hand, jujube (Zizyphus jujuba) is a fruit of a deciduous broad-leaved tree in the buckthorn family, native to North Africa and Western Europe, and there are about 40 species. Among them, Indian and Chinese are cultivated, and Korea is cultivating Chinese. Cultivated varieties include jujube, wild jujube, and Boeun jujube, but some improved varieties are also available.
대추는 동의보감, 유방유취에서 기술된 바와 같이, 그 자체의 당도가 높고, 풍미가 우수할 뿐만 아니라 적정한 상태로 건조된 경우에 저장성이 뛰어나 특히 예로부터 약리작용을 수행해온 바가 커 상고시대로부터 다양한 민간 한방요법의 재료로 널리 이용되어 왔던 열매로서, 양기를 보강하고 비위를 튼튼하게 하며 오래 먹으면 안색이 좋아지고 몸이 가벼워지며 장수할 수 있으며, 또한 오장육부를 보해 내장의 기능을 회복시키고 온몸을 튼튼하게 하며 12 경맥의 혈액순환을 도와 심장을 튼튼하게 하는 등 약리효과가 뛰어나고 정력을 높여주며, 여성의 히스테리를 가라앉히며 젊음을 유지시켜 준다. As described in Donguibogam and Breast Yuchwi, jujube has high sugar content, excellent flavor, and excellent storability when dried in an appropriate state. As a fruit that has been widely used as a material in oriental medicine, it strengthens the yang and strengthens the stomach. If eaten for a long time, the complexion improves, the body becomes lighter, and you can live a long life. 12 It has excellent pharmacological effects, such as strengthening the heart by helping the blood circulation of the meridians, and improving stamina, alleviating hysteria in women and maintaining youthfulness.
이와 같은 대추는 예로부터 건강식품으로서 영양성분이 풍부하며 한의약에는 감초와 함께 빠질 수 없는 재료이며, 대추의 성분으로는 당질과 비타민 C가 많으며 약용성분으로는 각종 스테롤, 알칼로이드, 사포닌, 비타민, 유기산류, 아미노산류 등이 보고되고 있다. 그 효능으로는 완화제, 이뇨제, 강장제, 견이통완화제, 담즙증, 체력회복, 거담제, 항염증제 등의 약리효과가 보고 및 확인되어 한의약계에서 널리 이용되고 있다.Jujube is rich in nutrients as a health food since ancient times, and it is an essential ingredient along with licorice in traditional Chinese medicine. Jujube contains a lot of carbohydrates and vitamin C, and various sterols, alkaloids, saponins, vitamins, and organic acids as medicinal ingredients. and amino acids have been reported. As for its efficacy, pharmacological effects such as laxative, diuretic, tonic, shoulder and ear pain reliever, cholestasis, physical recovery, expectorant, anti-inflammatory, etc. have been reported and confirmed, and it is widely used in the oriental medicine industry.
대추는 최근에 이르러 농산물 수입 개방에 따라 시장을 잠식당하고 있는 사과와 포도 등의 대체 작물로 각광을 받고 있다. 고소득 과수로 장려됨에 따라 그 재배면적과 수확량이 점차 증가하고 있으며 근래에는 생과용으로 과중이 크고 품질이 우수한 방향으로 육종 재배되고 있다.Jujubes have recently been in the spotlight as alternative crops such as apples and grapes, which are taking over the market due to the opening of agricultural imports. As it is promoted as a high-income fruit tree, the cultivation area and yield are gradually increasing.
이러한 대추의 효능을 체험하기 위해 사용되는 일반적인 대추즙 제조하는 방법으로는, 먼저 대추를 깨끗이 씻어 대추를 완전히 푹 끓여 베로 만든 보자기나 거즈 등에 싸서 짜면 이때 나온 즙을 다시 약한 불에 달여 물엿처럼 만들어 식힌 후 체에 걸려 대추껍질과 씨만 빼고 주물러서 한번 더 끓여 먹을 때 꿀이나 밤 곶감 등의 기호식품을 섞어 마시는 것이다.As a general method of making jujube juice used to experience the efficacy of jujube, first wash the jujube thoroughly, boil the jujube completely, wrap it in a cloth made of linen or gauze, etc. After it gets caught, remove only the jujube husks and seeds, and then boil it again and drink it with honey or chestnut dried persimmons.
그러나, 이러한 상기 대추즙 제조방법은 대추를 푹 끓여 보자기나 거즈 등에 짜서 나온 즙을 물엿처럼 달여 먹을 수 있도록 하는 것으로, 대추의 효능은 그대로 유지할 수 있으나 단맛이 낮아서 먹기 전에 별도의 꿀 등의 단맛이 나는 식품을 적당량을 투입시켜 희석시켜 기호에 맞도록 하여 사용하였다.However, the above-mentioned jujube juice manufacturing method is to boil jujube thoroughly and squeeze the juice from bojagi or gauze and eat it like starch syrup. Although the efficacy of jujube can be maintained as it is, the sweetness of the jujube is low, so the sweetness of separate honey is I used an appropriate amount of food to dilute it to suit my taste.
대한민국 등록특허 제10-1919926호(등록일자 2018년11월13일)에는, (1) 생대추를 햇볕에 자연건조한 후 세척하는 단계; (2) 상기 (1)단계의 세척한 대추에 물을 1:4(w:v) 비율로 첨가한 후 85℃에서 15시간 동안 저온 중탕하는 단계; (3) 상기 (2)단계의 저온 중탕한 대추를 씨가 파손되지 않도록 으깨는 1차 가공하는 단계; (4) 상기 (3)단계의 1차 가공한 대추를 가로 6 ㎜×세로 6 ㎜의 체로 밭쳐서 씨를 제거하는 2차 가공하는 단계; (5) 상기 (4)단계의 2차 가공한 대추를 다시 가로 1 ㎜×세로 1 ㎜의 체로 밭쳐서 대추 껍질을 제거하는 3차 가공하는 단계; 및 (6) 상기 (5)단계의 3차 가공하고 남은 대추즙을 90℃에서 1시간 동안 멸균하고, 파우치에 넣고 밀봉하는 단계를 포함하여 제조하는 것을 특징으로 하는 대추즙의 제조방법 및 상기 방법으로 제조된 대추즙이 개시되어 있고, 대한민국 공개특허 제10-2015-0098306호(공개일자 2015년08월28일)에는, 건대추를 세척하여 과육을 으깨고, 대추 1kg당 감초 10g을 당도 2brix 정도의 고로쇠 수액 및 물과 혼합하여 가마솥 방식의 용기에 넣어 끓이고, 잡냄새를 제거하기 위하여 뚜껑을 열고 섭씨 90도 정도에서 4시간 정도 가열하며, 대추씨와 과육을 살균처리된 천으로 거르고, 섭씨 120도의 살균탱크에서 30분간 살균하고, 포장기로 이송하여 파우치에 포장하는 고뢰쇠 수액을 이용한 대추즙 제조 방법이 개시되어 있다. Republic of Korea Patent No. 10-1919926 (registration date November 13, 2018) discloses, (1) washing the raw jujube after natural drying in the sun; (2) adding water to the washed jujubes in step (1) in a ratio of 1:4 (w:v), followed by low-temperature bathing at 85° C. for 15 hours; (3) the primary processing step of crushing the jujube in the low-temperature hot water of step (2) so as not to damage the seeds; (4) secondary processing of removing seeds by sifting the jujubes processed in step (3) through a sieve of 6 mm in width × 6 mm in length; (5) tertiary processing of removing the jujube skins by sifting the jujubes secondarily processed in step (4) through a sieve of 1 mm in width × 1 mm in length; and (6) sterilizing the jujube juice remaining after the tertiary processing of step (5) at 90° C. for 1 hour, putting it in a pouch and sealing it. jujube juice is disclosed, and in Korean Patent Publication No. 10-2015-0098306 (published on August 28, 2015), dried jujube is washed and the pulp is crushed, and 10 g of licorice per 1 kg of jujube has a sugar content of about 2brix. Mix it with the sap and water of the broccoli and boil it in a cauldron-type container, open the lid to remove the odor, and heat it at about 90 degrees Celsius for 4 hours. Disclosed is a method for producing jujube juice using Goroesoe sap, which is sterilized in a sterilization tank of the figure for 30 minutes, transferred to a packaging machine and packaged in a pouch.
또한, 대한민국 등록특허 제10-1426505호(등록일자 2014년07월29일)에는, 식초 베이스, 대추 농축액, 석류와 블루베리와 사과 중 하나 이상의 과즙 농축액, 정제수, 식이섬유와 액상 과당과 올리고당과 비타민 C를 포함하는 기능성 원료를 준비하는 제1단계와; 상기 제1단계를 통해 준비된 재료 중에서 식초 베이스, 대추 농축액, 과즙 농축액을 혼합하여 교반하는 제2단계와; 상기 제2단계를 통해 혼합된 혼합물을 초산 발효시키는 제3단계와; 상기 제3단계를 거쳐 초산 발효된 식초음료 원액을 숙성시키는 제4단계와; 상기 제4단계를 통해 제조된 식초음료 원액에 상기 제1단계에서 준비한 정제수를 가하여 pH를 조절함과 아울러 고형분을 여과하여 식초 음료를 제조하는 제5단계와; 상기 제5단계를 통해 제조된 식초 음료를 포장하는 제6단계를 포함하는 대추와 과즙을 이용한 식초 음료 제조 방법 및 이 방법에 의해 제조된 대추와 과즙을 이용한 식초 음료가 개시되어 있고, 대한민국 등록특허 제10-0830014호(등록일자 2008년05월08일)에는, 대추 1kg을 세척하여 30℃의 물 10ℓ에 넣고 2시간 대추의 영양성분을 우려내는 추출공정과; 상기 추출공정을 거친 대추의 영양성분이 우려낸 추출물에 감초 30g을 넣어 150℃에서 40분 끓이고, 다시 80℃에서 2시간 달여 추출물의 농도를 증가시키는 가열공정과; 상기 가열공정을 거친 추출물을 60℃로 식혀서 엿기름가루 200g을 상기 추출물의 상부에 고르게 뿌려 버무리는 버무림공정과; 상기 버무림공정을 거친 추출물을 60℃에서 2시간 삭히는 삭힘공정과; 상기 삭힘공정을 거친 추출물을 80메쉬의 걸림망을 통해 대추의 씨와 껍질을 걸러 분리시키는 즙을 형성하는 제1걸림공정과; 상기 걸림공정을 거친 즙과 물을 1 : 1 비율로 혼합시켜 다시 40메쉬의 고운체를 통해 건더기를 거르는 제2걸림공정과; 상기 제2걸림공정을 거친 즙을 150℃에서 30분 끓이고, 다시 80℃에서 2시간 달여 대추즙을 형성하는 달임공정을 거쳐 완성하는 대추즙 제조방법이 개시되어 있다. In addition, Republic of Korea Patent No. 10-1426505 (registration date July 29, 2014), vinegar base, jujube concentrate, juice concentrate of one or more of pomegranate, blueberry and apple, purified water, dietary fiber, liquid fructose and oligosaccharide A first step of preparing a functional raw material containing vitamin C; a second step of mixing and stirring a vinegar base, a jujube concentrate, and a fruit juice concentrate among the ingredients prepared in the first step; a third step of acetic acid fermentation of the mixture mixed through the second step; A fourth step of aging the vinegar beverage undiluted solution fermented with acetic acid through the third step; a fifth step of adjusting the pH by adding the purified water prepared in the first step to the vinegar beverage stock solution prepared through the fourth step and filtering the solid content to prepare a vinegar beverage; A method for preparing a vinegar drink using jujube and fruit juice, including a sixth step of packaging the vinegar drink prepared through the fifth step, and a vinegar drink using jujube and fruit juice manufactured by this method are disclosed, and a Republic of Korea Patent Registration In No. 10-0830014 (registration date: May 08, 2008), an extraction process of washing 1 kg of jujube, putting it in 10 liters of water at 30°C, and brewing the nutrients of jujube for 2 hours; A heating process of increasing the concentration of the extract by putting 30 g of licorice in the extract extracted from the nutrient components of the jujube, which has been subjected to the extraction process, and boiling at 150° C. for 40 minutes, and then decoction at 80° C. for 2 hours; a tossing process of cooling the extract that has undergone the heating process to 60° C. and evenly spraying 200 g of malt powder on the upper part of the extract; a fermenting process of fermenting the extract that has undergone the tossing process at 60° C. for 2 hours; a first jamming process of forming juice by filtering the seeds and skins of jujubes through an 80-mesh trapping net for the extract that has undergone the fermenting process; a second jamming process of mixing the juice and water that have been subjected to the jamming process in a 1:1 ratio and filtering the ingredients through a 40-mesh fine sieve; A method for producing jujube juice is disclosed in which the juice that has undergone the second jamming process is boiled at 150° C. for 30 minutes and then decocted at 80° C. for 2 hours to form jujube juice.
본 발명은 상기한 바와 같은 종래 기술의 문제점을 해결하기 위하여 안출된 것으로서, 대추와 금화규를 이용함으로써 소비자들의 다양한 기호를 충족할 수 있도록 맛과 영양을 균형있게 제공할 수 있는 새로운 레시피의 콜라겐 대추즙 및 그 제조방법을 제공하는 것을 발명의 목적으로 한다. The present invention has been devised to solve the problems of the prior art as described above, and by using dates and Geumhwagyu, a new recipe for collagen jujubes that can provide balanced taste and nutrition to satisfy the various tastes of consumers It is an object of the invention to provide a juice and a method for preparing the same.
보다 구체적으로는, 본 발명은 대추, 찹쌀, 생강, 계피, 스테비아 및 금화규을 원재료로 하여 콜라겐을 다량 함유하고 있을 뿐만 아니라 취식시 체내 콜라겐의 생성을 촉진할 수 있는 콜라겐 대추즙 및 그 제조방법을 제공하는 것을 발명의 목적으로 한다. More specifically, the present invention provides a collagen jujube juice that contains a large amount of collagen by using jujube, glutinous rice, ginger, cinnamon, stevia, and gold bullion as raw materials and can promote the production of collagen in the body when eating, and a method for producing the same It is an object of the invention to provide.
본 발명의 해결하고자 하는 과제는 이상에서 언급한 것들에 한정되지 않으며, 언급되지 아니한 다른 해결하고자 하는 과제들은 아래의 기재로부터 당업자에게 명확하게 이해되어질 수 있을 것이다.The problems to be solved of the present invention are not limited to those mentioned above, and other problems to be solved that are not mentioned will be clearly understood by those skilled in the art from the following description.
상기와 목적을 달성하기 위하여 본 발명에 따른 콜라겐 대추즙의 제조방법은, 콜라겐 대추즙의 제조방법에 있어서, 대추, 찹쌀, 생강, 계피, 스테비아 및 금화규를 추출하여 제조하는 것을 특징으로 한다. In order to achieve the above and object, the method for producing collagen jujube juice according to the present invention is characterized in that in the production method of collagen jujube juice, jujube, glutinous rice, ginger, cinnamon, stevia and Geumhwagyu are extracted.
또한, 본 발명에 따른 콜라겐 대추즙의 제조방법은, 상기 대추 100 중량부에 대하여 찹쌀 7~9 중량부, 생강 2~4 중량부, 계피 0.1~0.3 중량부, 스테비아 0.1~0.3 중량부 및 금화규 1~3 중량부를 열수 추출하여 제조하는 것을 특징으로 한다. In addition, the method for producing collagen jujube juice according to the present invention includes 7 to 9 parts by weight of glutinous rice, 2 to 4 parts by weight of ginger, 0.1 to 0.3 parts by weight of cinnamon, 0.1 to 0.3 parts by weight of stevia, and gold coins based on 100 parts by weight of the jujube. It is characterized in that it is prepared by extracting 1 to 3 parts by weight of silica with hot water.
또한, 본 발명에 따른 콜라겐 대추즙의 제조방법은, 상기 대추는 쌀뜨물에 침지하여 0.5~1.5℃의 온도에서 12~15시간 동안 숙성한 다음 건조하는 전처리 단계를 거친 것을 특징으로 한다. In addition, the method for producing collagen jujube juice according to the present invention is characterized in that the jujube is immersed in rice water, aged at a temperature of 0.5 to 1.5° C. for 12 to 15 hours, and then subjected to a pretreatment step of drying.
또한, 본 발명에 따른 콜라겐 대추즙의 제조방법은, 상기 금화규는 발효 금화규 분말로서, 상기 발효 금화규 분말은, (a) 금화규의 뿌리, 씨앗, 줄기 및 잎으로 이루어지는 군으로부터 선택되는 어느 하나 이상을 세척한 다음 물기를 제거하는 단계; (b) 상기 세척하고 물기를 제거하여 준비한 금화규에 김치 유산균을 접종하여 36~38℃에서 72~75시간 동안 발효하는 단계; 및 (c) 상기 발효물을 동결 또는 열풍 건조한 다음 분말화하는 단계:를 포함하여 제조하되, 상기 김치 유산균은, 류코노스톡(Leuconostoc)속 김치 유산균으로서 류코노스톡 시트레움(Leuconostoc citreum), 류코노스톡 김치아이(Leuconostoc kimchii), 류코노스톡 메젠테로이드(Leuconostoc mesenteroides), 류코노스톡 홀잡펠리(Leuconostoc holzapfelii) 및 이들의 혼합 유산균으로 이루어진 군으로부터 선택된 어느 하나의 김치 유산균인 것을 특징으로 한다. In addition, in the method for producing collagen jujube juice according to the present invention, the Keumhwagyu is a fermented Keumhwagyu powder, and the fermented Keumhwagyu powder is (a) selected from the group consisting of roots, seeds, stems and leaves of Keumhwagyu. Washing any one or more and then removing the water; (b) inoculating kimchi lactic acid bacteria in the prepared Geumhwa beef by washing and removing water and fermenting it at 36-38° C. for 72-75 hours; and (c) freezing or hot air drying of the fermented product and then powdering the fermented product. It is characterized in that it is any one kimchi lactic acid bacterium selected from the group consisting of konostoc kimchii, leuconostoc mesenteroides, leuconostoc holzapfelii, and mixed lactic acid bacteria thereof.
한편, 본 발명에 따른 콜라겐 대추즙은, 본 발명에 따른 콜라겐 대추즙의 제조방법에 의하여 제조되는 것을 특징으로 한다. On the other hand, collagen jujube juice according to the present invention is characterized in that it is produced by the method for producing collagen jujube juice according to the present invention.
이상과 같은 구성의 본 발명에 따른 콜라겐 대추즙 및 그 제조방법에 의하면, 대추와 금화규를 이용함으로써 소비자들의 다양한 기호를 충족할 수 있도록 맛과 영양을 균형있게 제공할 수 있는 새로운 레시피의 콜라겐 대추즙 및 그 제조방법을 제공할 수 있다. According to the collagen jujube juice and its manufacturing method according to the present invention having the configuration as described above, a collagen jujube of a new recipe that can provide balanced taste and nutrition to satisfy various tastes of consumers by using jujube and Geumhwagyu Juice and its manufacturing method can be provided.
보다 구체적으로는, 본 발명에 따른 콜라겐 대추즙 및 그 제조방법에 의하면, 대추, 찹쌀, 생강, 계피, 스테비아 및 금화규을 원재료로 하여 콜라겐을 다량 함유하고 있을 뿐만 아니라 취식시 체내 콜라겐의 생성을 촉진할 수 있는 콜라겐 대추즙 및 그 제조방법을 제공할 수 있다. More specifically, according to the collagen jujube juice and the method for producing the same according to the present invention, not only contains a large amount of collagen using jujube, glutinous rice, ginger, cinnamon, stevia and Geumhwagyu as raw materials, but also promotes the production of collagen in the body when eaten It can provide a collagen jujube juice and a method for producing the same.
본 발명의 효과는 이상에서 언급한 것들에 한정되지 않으며, 언급되지 아니한 다른 효과들은 아래의 기재로부터 당업자에게 명확하게 이해되어질 수 있을 것이다.Effects of the present invention are not limited to those mentioned above, and other effects not mentioned will be clearly understood by those skilled in the art from the following description.
도 1은 본 발명에 따른 콜라겐 대추즙의 제조방법을 개략적으로 보여주는 제조공정도.1 is a manufacturing process diagram schematically showing a manufacturing method of collagen jujube juice according to the present invention.
이하, 후술되어 있는 내용을 참조하여 본 발명의 바람직한 실시예들을 상세히 설명한다. 그러나, 본 발명은 여기서 설명되는 실시예들에 한정되지 않고 다른 형태로 구체화될 수도 있다. 오히려, 여기서 소개되는 실시예들은 개시된 내용이 철저하고 완전해질 수 있도록 그리고 당업자에게 본 발명의 기술적 사상이 충분히 전달될 수 있도록 하기 위해 제공되어지는 것이다. 본 명세서 전체에 걸쳐서 동일한 부호들은 동일한 구성요소들을 나타낸다.Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the contents described below. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, the embodiments introduced herein are provided so that the disclosed content may be thorough and complete, and the technical spirit of the present invention may be sufficiently conveyed to those skilled in the art. Like numbers refer to like elements throughout.
도 1은 본 발명에 따른 콜라겐 대추즙의 제조방법을 개략적으로 보여주는 제조공정도이다.1 is a manufacturing process diagram schematically showing a method for manufacturing collagen jujube juice according to the present invention.
본 발명에 따른 콜라겐 대추즙의 제조방법은, 대추, 찹쌀, 생강, 계피, 스테비아 및 금화규를 추출하여 제조하는 것으로 구성할 수 있다. 이하, 본 발명에 따른 콜라겐 대추즙의 제조방법을 도 1을 참조하여 단계별로 보다 구체적으로 설명한다. The method for producing collagen jujube juice according to the present invention may consist of extracting dates, glutinous rice, ginger, cinnamon, stevia and Geumhwagyu. Hereinafter, the method for producing collagen jujube juice according to the present invention will be described in more detail step by step with reference to FIG. 1 .
1. 원재료 준비 단계(S1);1. Raw material preparation step (S1);
본 단계는, 원재료로서 대추, 찹쌀, 생강, 계피, 스테비아 및 금화규를 준비하는 단계이다. 보다 구체적으로, 대추를 세척한 다음 물기를 제거하여 준비하고 찹쌀은 그대로 또는 분쇄하여 찹쌀가루로 하여 사용할 수 있다. 생강은 세척한 다음 껍질을 제거한 다음 그대로 또는 분쇄하고, 계피는 세척하여 그대로 또는 분쇄하여 준비한다. 생강과 계피는 향신료로서 기능한다. In this step, as raw materials, jujube, glutinous rice, ginger, cinnamon, stevia, and Geumhwagyu are prepared. More specifically, it is prepared by washing the jujubes and then removing the water, and the glutinous rice can be used as it is or crushed to make glutinous rice flour. Ginger is washed and peeled and then fresh or crushed, and cinnamon is prepared as it is or crushed. Ginger and cinnamon function as spices.
본 발명에서 스테비아는 천연 감미료로서 기능하는데 스테비아의 뿌리, 잎 및 줄기로 이루어지는 군으로부터 선택되는 어느 하나 이상을 세척하여 준비하거나 건조 분말로 준비하고, 금화규는 금화규의 뿌리, 씨앗, 줄기 및 잎으로 이루어지는 군으로부터 선택되는 어느 하나 이상을 세척하여 준비하거나 건조 분말로 준비한다. In the present invention, stevia functions as a natural sweetener. It is prepared by washing any one or more selected from the group consisting of roots, leaves and stems of stevia or prepared as dry powder. Prepared by washing any one or more selected from the group consisting of or prepared as a dry powder.
상기 스테비아(stevia)는 쌍떡잎식물강 초롱꽃목 국화과에 속하는 식물. 파라과이와 아르헨티나, 브라질 등이 원산지이고, 산간 지역과 습지 등에서 서식한다. 크기는 80~130cm 정도이다. 잎과 줄기에 단맛을 내는 '스테비오사이드'라는 성분이 들어 있는데 이것이 설탕보다 당도가 200~300배 높아 천연감미료로서의 활용도가 높아지고 있다. 최근 글로벌 소비자들의 취향이 천연감미료를 선호하는 추세로 옮겨가면서 청량음료에서부터 주스류, 아이스크림 등에 이르기까지 스테비아 추출물을 사용하는 제품들이 갈수록 늘어나고 있는 상황이다. 스테비아 추출물은 유제품에서부터 제빵류, 과자류, 음료, 스낵류 등에 이르기까지 다양한 제품들에 폭넓게 사용되고 있다.The stevia (stevia) is a plant belonging to the family Asteraceae of the dicotyledonous family Camphoriaceae. It is native to Paraguay, Argentina, and Brazil, and inhabits mountainous areas and wetlands. The size is about 80-130 cm. The leaves and stems contain an ingredient called 'stevioside', which gives a sweet taste. It has a sugar content 200 to 300 times higher than that of sugar, so its utility as a natural sweetener is increasing. Recently, as global consumers' tastes shift to a preference for natural sweeteners, the number of products using stevia extract, from soft drinks to juices and ice cream, is increasing. Stevia extract is widely used in various products ranging from dairy products to bakery products, confectionery products, beverages, snacks, and the like.
스테비아는 항산화에 탁월한 효능을 가지고, 충치 예방에도 도움이 된다. 체중 조절에도 효과가 있다. 단맛이 나지만 설탕보다는 훨씬 건강한 성분을 갖고 있기 때문에 당뇨병을 방지하는 데에도 좋다.Stevia has excellent antioxidant properties and helps prevent tooth decay. It is also effective for weight control. It is sweet, but has much healthier ingredients than sugar, so it is also good for preventing diabetes.
상기 금화규는 "본초강목"에 그 유용성이 기록된 식물로, 식물계의 판다(PANDA)라고 불리울 만큼 진귀한 식용, 약용식물로 알려져 있다. 금화규는 한의학에서는 임질(gonorrhea), 종기(furuncle)를 치료하고 해독(detoxication)에 이용된다고 되어있다. 금화규는 플라보노이드, 리놀레산, 올레산, 비타민E, 셀레늄 및 식물성 콜라겐 등을 함유하고 있다. 금화규의 에탄올 추출물이 뇨단백의 감소 등 당뇨성 신부전증을 개선한다고 밝혀졌다. 이처럼 금화규의 인체에 유용한 효과를 활용하고자 하는 연구가 진행되고 있으나, 금화규는 맛과 향이 좋지 않아 섭취 시 거부감을 가지게 되어 일상생활에 즐겨 섭취하기엔 어려움이 있다.The Geumhwagyu is a plant whose usefulness has been recorded in the "Plantaceae", and is known as a rare edible and medicinal plant that is called PANDA of the plant kingdom. Geumhwagyu is said to be used in oriental medicine to treat gonorrhea, furuncle, and detoxication. Keumhwa Beef contains flavonoids, linoleic acid, oleic acid, vitamin E, selenium, and vegetable collagen. It was found that the ethanol extract of Geumhwagyu improves diabetic renal failure, such as a decrease in urine protein. As such, research is being conducted to utilize the beneficial effects of Geumhwagyu on the human body, but the taste and flavor of Geumhwagyu are not good, making it difficult to consume in daily life.
본 발명은 상기 대추 100 중량부에 대하여 찹쌀 7~9 중량부, 생강 2~4 중량부, 계피 0.1~0.3 중량부, 스테비아 0.1~0.3 중량부 및 금화규 1~3 중량부로 구성할 수 있다. The present invention may be composed of 7-9 parts by weight of glutinous rice, 2-4 parts by weight of ginger, 0.1-0.3 parts by weight of cinnamon, 0.1-0.3 parts by weight of stevia, and 1-3 parts by weight of Geumhwagyu based on 100 parts by weight of the jujube.
2. 원재료 혼합물 추출 단계(S2);2. Extracting the raw material mixture (S2);
본 단계는, 상기 S1 단계에서 준비한 원재료 혼합물을 추출하는 단계이다. This step is a step of extracting the raw material mixture prepared in step S1.
본 발명에서는 원재료를 추출방법으로서 열수 추출로 구성할 수 있다. 보다 구체적으로 상기 대추, 찹쌀, 생강, 계피, 스테비아 및 금화규로 이루어지는 원재료 혼합물을 그 전체 중량의 0.5~2.0배의 물이 들어있는 추출기에 넣고 60~80℃의 온도에서 12~14시간 동안 농축 추출하는 것으로 구성할 수 있다. In the present invention, the raw material may be composed of hot water extraction as an extraction method. More specifically, the raw material mixture consisting of jujube, glutinous rice, ginger, cinnamon, stevia, and goldfish is placed in an extractor containing 0.5 to 2.0 times the total weight of water and concentrated at a temperature of 60 to 80° C. for 12 to 14 hours. It can be configured to extract.
상기와 같은 열수 추출에 사용하는 물의 비율이 원재료 혼합물 중량의 0.5배 미만인 경우에는 물의 양이 열수 추출에 필요한 최소한의 양에 미치지 못하기 때문에 열수 추출과정에서 원재료 혼합물에 포함된 원재료의 변형을 야기시킬 수 있으며, 추출되는 추출액의 양이 적어 비경제적일 수 있으며, 물의 비율이 양이 2.0배를 초과하는 경우에는 열수 추출하여 충분히 농축시키는 데 걸리는 시간이 지나치게 많이 소요되는 문제가 있다.If the ratio of water used for hot water extraction as described above is less than 0.5 times the weight of the raw material mixture, the amount of water does not reach the minimum amount required for hot water extraction. There is a problem in that the amount of extract to be extracted is small, which may be uneconomical, and when the ratio of water exceeds 2.0 times, it takes too much time to sufficiently concentrate by hot water extraction.
3. 원재료 혼합물 추출액 여과 단계(S3);3. filtration step (S3) of the raw material mixture extract;
본 단계는, 상기 S2 단계에서 추출 과정을 거친 후 남은 대추 껍질, 대추씨 등의 고형물들을 여과하여 액상의 추출액을 얻는 단계이다. 본 발명에서 추출액을 여과하는 방법은 공지의 방법, 장치나 기계로 구성할 수 있고, 특별히 그 방법, 장치나 기계가 한정되는 것은 아니다.This step is a step of obtaining a liquid extract by filtering solids such as jujube skins and jujube seeds remaining after the extraction process in step S2. The method for filtering the extract in the present invention may be configured by a known method, apparatus, or machine, and the method, apparatus or machine is not particularly limited.
한편, 본 발명에서 다른 실시예로서, 상기 대추는 쌀뜨물에 침지하여 0.5~1.5℃의 온도에서 12~15시간 동안 숙성한 다음 건조하는 전처리 단계를 거친 것으로 구성할 수 있다. On the other hand, as another embodiment of the present invention, the jujube may be immersed in rice water and aged at a temperature of 0.5 to 1.5° C. for 12 to 15 hours and then subjected to a pretreatment step of drying.
상기 쌀뜨물은 쌀을 씻을 때 생성되는 뿌연 물을 지칭하는 것으로서, 비타민 B1, 비타민 B2, 전분질 등이 녹아 있고 냄새 흡착능이 우수하다. 상기와 같은 조건으로 대추를 0.5~1.5℃의 쌀뜨물에 저온 숙성함으로써 쌀뜨물에 녹아있는 섬유질과 비타민의 유효 성분을 흡수할 수 있다. 이와 같은 쌀뜨물에 의한 저온 숙성 효과를 얻기 위해서는 상기의 온도 및 시간의 범위를 유지하는 것이 바람직하다. The rice water refers to the cloudy water generated when washing rice, in which vitamin B1, vitamin B2, starch, etc. are dissolved, and has excellent odor adsorption ability. By fermenting jujubes at a low temperature in rice water of 0.5 to 1.5° C. under the same conditions as described above, the active ingredients of fibers and vitamins dissolved in rice water can be absorbed. In order to obtain the low-temperature aging effect by the rice water, it is preferable to maintain the above temperature and time ranges.
또한, 본 발명에서 또 다른 실시예로서, 상기 금화규는 발효 금화규 분말로 구성할 수 있다. 상기 발효 금화규 분말은 다음과 같은 단계를 거쳐 제조된다. 이와 같이 저온 추출 및 발효 과정을 거침으로써 추출 후에 섭취시 거부감이 완화될 수 있다. In addition, as another embodiment in the present invention, the gold-silver gold may be composed of fermented gold-silver powder. The fermented silicon dioxide powder is manufactured through the following steps. As such, by going through the low-temperature extraction and fermentation process, the feeling of rejection when ingested after extraction can be alleviated.
(a) 금화규의 뿌리, 씨앗, 줄기 및 잎으로 이루어지는 군으로부터 선택되는 어느 하나 이상을 세척한 다음 물기를 제거하는 단계;(a) washing any one or more selected from the group consisting of roots, seeds, stems and leaves of Geumhwagyu and then removing water;
(b) 상기 세척하고 물기를 제거하여 준비한 금화규에 김치 유산균을 접종하여 36~38℃에서 72~75시간 동안 발효하는 단계; 및 (b) inoculating kimchi lactic acid bacteria in the prepared Geumhwa beef by washing and removing water and fermenting it at 36-38° C. for 72-75 hours; and
(c) 상기 발효물을 동결 또는 열풍 건조한 다음 분말화하는 단계:를 포함하여 제조하는 것으로 구성할 수 있다. (c) freezing or hot air drying the fermented product and then pulverizing it: can be configured to produce.
상기 김치 유산균은, 류코노스톡(Leuconostoc)속 김치 유산균으로서 류코노스톡 시트레움(Leuconostoc citreum), 류코노스톡 김치아이(Leuconostoc kimchii), 류코노스톡 메젠테로이드(Leuconostoc mesenteroides), 류코노스톡 홀잡펠리(Leuconostoc holzapfelii) 및 이들의 혼합 유산균으로 이루어진 군으로부터 선택된 어느 하나의 김치 유산균인 것으로 구성할 수 있다. The kimchi lactic acid bacteria, Leuconostoc genus Kimchi lactic acid bacteria, Leuconostoc citreum, Leuconostoc kimchii, Leuconostoc mesenteroides, Leuconostoc whole-jappelli (Leuconostoc holzapfelii) and their mixed lactic acid bacteria may be composed of any one selected from the group consisting of lactic acid bacteria.
상기 김치 유산균은 김치의 숙성 과정에서 출현하는 것으로, 직접 김치에서 추출하여 사용하거나 시판 김치 유산균을 구입하여 사용할 수 있으며, 특별한 제한 없이 어떤 상태의 것도 사용가능하다. The kimchi lactic acid bacteria appear during the aging process of kimchi, and can be directly extracted from kimchi or used by purchasing commercially available kimchi lactic acid bacteria, and can be used in any state without any particular limitation.
보다 구체적으로는, 상기 김치 유산균은 류코노스톡(Leuconostoc)속 김치 유산균, 락토바실러스(Lactobacillus)속 김치 유산균, 웨이셀라(Weissella)속 김치 유산균 및 이들의 혼합물로 이루어진 군으로부터 선택될 수 있다. More specifically, the kimchi lactic acid bacteria may be selected from the group consisting of Leuconostoc genus Kimchi lactic acid bacteria, Lactobacillus genus Kimchi lactic acid bacteria, Weissella genus Kimchi lactic acid bacteria, and mixtures thereof.
특히, 류코노스톡(Leuconostoc)속 김치 유산균이 바람직하며, 이 중에서도 더욱 바람직한 것은 류코노스톡 시트레움(Leuconostoc citreum), 류코노스톡 김치아이(Leuconostoc kimchii), 류코노스톡 메젠테로이드(Leuconostoc mesenteroides), 류코노스톡 홀잡펠리(Leuconostoc holzapfelii) 및 이들의 혼합 유산균으로 이루어진 군으로부터 선택된 김치 유산균으로 구성할 수 있다. 가장 바람직하게는, 류코노스톡(Leuconostoc)속 김치 유산균 중 류코노스톡 홀잡펠리(Leuconostoc holzapfelii)이 지방 및 콜레스테롤 분해력이 다른 유산균에 비해 2배 가까이 높아 가장 우수하다.In particular, kimchi lactic acid bacteria of the genus Leuconostoc are preferred, and among these, more preferred are Leuconostoc citreum, Leuconostoc kimchii, Leuconostoc mesenteroides, It may be composed of kimchi lactic acid bacteria selected from the group consisting of Leuconostoc holzapfelii and mixed lactic acid bacteria thereof. Most preferably, Leuconostoc (Leuconostoc) of the kimchi lactic acid bacteria of the genus Leuconostoc holzapfelii (Leuconostoc holzapfelii) is the most excellent as the fat and cholesterol decomposition power is nearly twice as high as that of other lactic acid bacteria.
보다 구체적으로, 이하, 본 발명의 실시예를 통하여 더욱 상세히 설명한다. 그러나 이들 실시예는 본 발명을 예시하기 위한 것이며, 본 발명이 이들 실시예에 의해 한정되는 것은 아니다. More specifically, it will be described in more detail below through examples of the present invention. However, these Examples are for illustrating the present invention, and the present invention is not limited by these Examples.
(1) 대추 100 중량부에 대하여 찹쌀 7~9 중량부, 생강 2~4 중량부, 계피 0.1~0.3 중량부, 스테비아 잎 0.1~0.3 중량부 및 금화규 잎 1~3 중량부를 준비한다. (1) Prepare 7-9 parts by weight of glutinous rice, 2-4 parts by weight of ginger, 0.1-0.3 parts by weight of cinnamon, 0.1-0.3 parts by weight of stevia leaf, and 1-3 parts by weight of geumhwagyu leaf based on 100 parts by weight of jujube.
(2) 대추를 세척한 다음 물기를 제거하여 준비한다. (2) Prepare by washing the jujubes and then removing the water.
(3) 찹쌀은 분쇄하여 찹쌀가루로 준비하다. (3) Grind glutinous rice to prepare glutinous rice flour.
(4) 생강을 세척한 다음 껍질을 제거한 다음 분쇄한다. (4) After washing the ginger, remove the skin and grind it.
(5) 계피를 세척한 다음 분쇄한다. (5) Wash and grind the cinnamon.
(6) 스테비아 잎을 세척하여 준비한다. (6) Prepare by washing stevia leaves.
(7) 금화규 잎을 세척하여 준비한다. (7) Wash and prepare Geumhwagyu leaves.
(8) 상기 준비한 대추, 찹쌀가루, 생강, 계피, 스테비아 잎 및 금화규 잎을 0.5~2.0배의 물이 들어있는 추출기에 넣고 60~80℃의 온도에서 12~14시간 동안 농축 추출한다. (8) Put the prepared jujube, glutinous rice flour, ginger, cinnamon, stevia leaf and geumhwagyu leaf into an extractor containing 0.5 to 2.0 times water, and concentrate extraction at a temperature of 60 to 80° C. for 12 to 14 hours.
(9) 상기 추출 과정을 거친 후 남은 대추 껍질, 대추씨 등의 고형물들을 여과하여 액상의 추출액, 즉 본 발명에 따른 콜라겐 대추즙을 완성한다. (9) Filtering the solids such as jujube skins and jujube seeds remaining after the extraction process to complete the liquid extract, that is, the collagen jujube juice according to the present invention.
[실시예 1]의 (2)에서, 쌀뜨물에 침지하여 0.5~1.5℃의 온도에서 12~15시간 동안 숙성한 다음 건조하는 전처리 단계를 거친 대추를 사용하는 것을 제외하고는 [실시예 1]과 동일한 방법으로 실시하였다.[Example 1] Except in (2) of [Example 1], jujubes that have been immersed in rice water and aged for 12 to 15 hours at a temperature of 0.5 to 1.5 ° C and then dried are used. It was carried out in the same way as
[실시예 1]의 (7) 및 (8)에서, 금화규 잎을 발효 금화규 분말로 구성하는 것을 제외하고는 [실시예 1]과 동일한 방법으로 실시하였다. 상기 발효 금화규 분말은 다음과 같은 방법으로 제조한다. In (7) and (8) of [Example 1], it was carried out in the same manner as in [Example 1], except that the Keumhwagyu leaf was composed of fermented Keumhwagyu powder. The fermented silicon dioxide powder is prepared as follows.
- 물 100 중량부에 금화규 잎을 세척하고 물기를 제거한 다음 김치 유산균으로서 류코노스톡 홀잡펠리(Leuconostoc holzapfelii)을 접종하여 37℃에서 72시간 동안 발효하여 얻은 발효물을 동결건조한 후 분말화한다. - After washing the leaves of Geumhwagyu in 100 parts by weight of water and removing the water, the fermented product obtained by inoculating Leuconostoc holzapfelii as kimchi lactic acid bacteria and fermentation at 37°C for 72 hours is freeze-dried and then powdered.
[비교예 1][Comparative Example 1]
시중에 판매되는 대추즙 제품(다른 재료의 첨가 없이 대추 100%)을 구입하여 [비교예 1]로 하였다. A commercially available jujube juice product (100% jujube without the addition of other ingredients) was purchased and used as [Comparative Example 1].
[시험예 : 관능 평가][Test Example: Sensory Evaluation]
[실시예 1] 내지 [실시예 3]의 본 발명에 따른 콜라겐 대추즙 및 [비교예 1]의 시중 판매 대추즙 제품(다른 재료의 첨가 없이 대추 100%)에 대하여 관능평가를 실시하였다. 상기 관능평가는 성인 남녀 각 50명씩 총 100명의 소비자 패널로 선정하여 맛, 향 및 전체 기호도에 대하여 9점 채점법(9: 매우 좋음, 7: 좋음, 5: 보통, 3: 나쁨, 1: 매우 나쁨)을 이용하여 평가하였으며, 그 결과를 [표 1]로 나타내었다. [Example 1] to [Example 3] sensory evaluation was performed on collagen jujube juice according to the present invention and commercially available jujube juice products of [Comparative Example 1] (100% jujube without the addition of other ingredients). The sensory evaluation was conducted by selecting a panel of 100 consumers, each of 50 adult males and females, and using a 9-point scoring method for taste, aroma, and overall preference (9: very good, 7: good, 5: average, 3: bad, 1: very bad). ), and the results are shown in [Table 1].
상기 [표 1]에서 확인하는 바와 같이 본 발명에 따른 콜라겐 대추즙으로서 [실시예 1] 내지 [실시예 3]의 경우 [비교예 1]의 시중에 판매되는 대추즙 제품(다른 재료의 첨가 없이 대추 100%)에 비하여 맛, 향 및 전체 기호도의 면에서 월등히 높게 평가되었음을 확인하였다. 특히, 대추를 쌀뜨물 침지 및 저온 숙성하여 전처리한 [실시예 2]와 금화규를 발효 금화규 분말로 사용한 [실시예 3]의 경우 [실시예 1]과 대비하여 맛, 향 그리고 전체 기호도의 모든 항목에 있어서 더욱 만족하고 선호하는 것으로 확인하였다. As confirmed in [Table 1], commercially available jujube juice products of [Comparative Example 1] in [Example 1] to [Example 3] as collagen jujube juice according to the present invention (without the addition of other ingredients) It was confirmed that compared to 100% jujube), it was evaluated significantly higher in terms of taste, aroma and overall acceptability. In particular, in the case of [Example 2], in which jujubes were pretreated by immersing jujube in rice water and aging at a low temperature, and [Example 3] using fermented Geumhwagyu powder as fermented Geumhwagyu powder, the taste, aroma and overall preference were compared to [Example 1]. It was confirmed that they were more satisfied and preferred in all items.
따라서, 본 발명은 대추, 찹쌀, 생강, 계피, 스테비아 및 금화규을 원재료로 하여 맛과 향이 좋아 거부감이 없고 콜라겐을 다량 함유하고 있을 뿐만 아니라 취식시 체내 콜라겐의 생성을 촉진할 수 있는 콜라겐 대추즙 및 그 제조방법을 제공할 수 있을 것으로 기대할 수 있다. Therefore, the present invention uses jujube, glutinous rice, ginger, cinnamon, stevia and goldfish as raw materials, has good taste and fragrance, has no objectionable feeling, contains a large amount of collagen, and can promote collagen production in the body when eating, collagen jujube juice and It can be expected that the manufacturing method can be provided.
이상에서 설명된 본 발명은 예시적인 것에 불과하며, 본 발명이 속한 기술분야의 통상의 지식을 가진 자라면 이로부터 다양한 변형 및 균등한 타 실시예가 가능하다는 점을 잘 알 수 있을 것이다. 그러므로 본 발명은 상기의 상세한 설명에서 언급되는 형태로만 한정되는 것은 아님을 잘 이해할 수 있을 것이다. 따라서 본 발명의 진정한 기술적 보호 범위는 첨부된 특허청구범위의 기술적 사상에 의해 정해져야 할 것이다. 또한, 본 발명은 첨부된 청구범위에 의해 정의되는 본 발명의 정신 그 범위 내에 있는 모든 변형물과 균등물 및 대체물을 포함하는 것으로 이해되어야 한다.The present invention described above is merely exemplary, and those of ordinary skill in the art to which the present invention pertains will appreciate that various modifications and equivalent other embodiments are possible therefrom. Therefore, it will be well understood that the present invention is not limited to the form mentioned in the above detailed description. Therefore, the true technical protection scope of the present invention should be determined by the technical spirit of the appended claims. Moreover, it is to be understood that this invention includes all modifications, equivalents and substitutions falling within the spirit and scope of the invention as defined by the appended claims.
Claims (5)
대추 100 중량부에 대하여 찹쌀 7~9 중량부, 생강 2~4 중량부, 계피 0.1~0.3 중량부, 스테비아 0.1~0.3 중량부 및 금화규 1~3 중량부를 열수 추출하여 제조하되,
상기 금화규는 발효 금화규 분말로서,
상기 발효 금화규 분말은,
(a) 금화규의 뿌리, 씨앗, 줄기 및 잎으로 이루어지는 군으로부터 선택되는 어느 하나 이상을 세척한 다음 물기를 제거하는 단계;
(b) 상기 세척하고 물기를 제거하여 준비한 금화규에 김치 유산균을 접종하여 36~38℃에서 72~75시간 동안 발효하는 단계; 및
(c) 상기 발효물을 동결 또는 열풍 건조한 다음 분말화하는 단계:를 포함하여 제조하되,
상기 김치 유산균은,
류코노스톡(Leuconostoc)속 김치 유산균으로서 류코노스톡 시트레움(Leuconostoc citreum), 류코노스톡 김치아이(Leuconostoc kimchii), 류코노스톡 메젠테로이드(Leuconostoc mesenteroides), 류코노스톡 홀잡펠리(Leuconostoc holzapfelii) 및 이들의 혼합 유산균으로 이루어진 군으로부터 선택된 어느 하나의 김치 유산균인 것을 특징으로 하는 콜라겐 대추즙의 제조방법.
In the method for producing collagen jujube juice,
It is prepared by hot water extraction of 7-9 parts by weight of glutinous rice, 2-4 parts by weight of ginger, 0.1-0.3 parts by weight of cinnamon, 0.1-0.3 parts by weight of stevia and 1-3 parts by weight of Geumhwagyu based on 100 parts by weight of jujube,
The Keumhwagyu is a fermented Keumhwagyu powder,
The fermented Keumhwagyu powder is
(a) washing any one or more selected from the group consisting of roots, seeds, stems and leaves of Geumhwagyu, and then removing water;
(b) inoculating kimchi lactic acid bacteria in the prepared Geumhwa beef by washing and removing water, and fermenting it at 36-38° C. for 72-75 hours; and
(c) freezing or hot air drying the fermented product and then pulverizing:
The kimchi lactic acid bacteria,
As kimchi lactic acid bacteria of the genus Leuconostoc, Leuconostoc citreum, Leuconostoc kimchii, Leuconostoc mesenteroides, Leuconostoc holzapfeli, and A method for producing collagen jujube juice, characterized in that it is any one of kimchi lactic acid bacteria selected from the group consisting of these mixed lactic acid bacteria.
상기 대추는 쌀뜨물에 침지하여 0.5~1.5℃의 온도에서 12~15시간 동안 숙성한 다음 건조하는 전처리 단계를 거친 것을 특징으로 하는 콜라겐 대추즙의 제조방법.
According to claim 1,
The method for producing collagen jujube juice, characterized in that the jujube is immersed in rice water, aged for 12 to 15 hours at a temperature of 0.5 to 1.5 ° C, and then subjected to a pretreatment step of drying.
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