KR20100088851A - A method for preparing rice nectar with c. maxima duch - Google Patents
A method for preparing rice nectar with c. maxima duch Download PDFInfo
- Publication number
- KR20100088851A KR20100088851A KR1020090007977A KR20090007977A KR20100088851A KR 20100088851 A KR20100088851 A KR 20100088851A KR 1020090007977 A KR1020090007977 A KR 1020090007977A KR 20090007977 A KR20090007977 A KR 20090007977A KR 20100088851 A KR20100088851 A KR 20100088851A
- Authority
- KR
- South Korea
- Prior art keywords
- pumpkin
- sikhye
- sweet
- sweet pumpkin
- rice
- Prior art date
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Images
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/20—Malt products
- A23L7/25—Fermentation of cereal malt or of cereal by malting
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
본 발명은 단호박 식혜의 제조방법에 관한 것으로, 보다 구체적으로는 찐 살과 엿기름 용액 및 단호박 용액을 제조하고, 상기 찐 살에 엿기름 용액과 설탕을 혼합하여 식혜를 제조하고, 상기 식혜와 단호박 용액을 혼합하는 것으로 이루어진 단호박 식혜의 제조방법 및 그로부터 제조된 단호박 식혜에 관한 것이다.The present invention relates to a method of manufacturing sweet pumpkin Sikhye, more specifically, to prepare a steamed flesh and malt solution and sweet pumpkin solution, to prepare the Sikhye by mixing the malt solution and sugar in the steamed flesh, the Sikhye and sweet pumpkin solution It relates to a method of producing sweet pumpkin Sikhye consisting of mixing and sweet pumpkin Sikhye prepared therefrom.
우리나라에서 완숙과로 이용하는 호박(Cucurbita spp.)은 동양계 호박인 늙은 호박(C. moschata Duch.)과 서양계 호박인 단호박(C. maxima Duch.)이 있으며, 특히 위장이 약한 사람, 회복기의 환자, 산후 부종제거 등에 좋은 식품으로 많이 이용되어 왔다. 호박의 이용과 관련하여 품종별 호박의 영양성분, 생호박과 통조림 호박의 카로티노이드 조성 및 호박의 맛과 향기 성분 등과 같은 기초적인 연구에서부터 호박음료의 가공 등 다양한 연구가 이루어져 왔다. 국내에서는 늙은 호박을 대상으로 원료의 독특한 향미성분, 조직감과 관련된 성분 연구와 호박 꿀차 및 고 구마와 호박을 첨가한 요구르트 제조 연구가 보고되어 있으며, 호박의 기능성에 대하여 간의 항산화 효소계 활성 증가 효과, 분만한 암컷 생쥐의 바른 체중 회복 효과 및 위암 및 유선암 억제 효과가 있다는 연구 결과가 보고되었다. 또한 호박건조분말의 제조 및 특성 연구, 식물조직 분해효소를 이용한 호박농축액 제조에 관한 연구가 보고되었고, 호박차, 당과, 잼, 엿 등이 개발되어 있으며, 음료형인 펌킨스, 재성형 호박당과 등이 제품화되었다. 이밖에도 호박술의 제조방법, 호박음료, 호박스낵 제조에 관한 특허가 보고되었고 호박씨로부터 여러 유용성분을 분리ㆍ이용하는 연구 등 많은 연구가 진행되어 왔다. Cucurbita spp. Used as a ripe fruit in Korea includes oriental pumpkins ( C. moschata Duch.) And western pumpkins ( C. maxima Duch.), Especially those with weak stomach and recovery period It has been widely used as a good food for postpartum edema removal. In relation to the use of pumpkins, various researches have been conducted from basic research such as nutrient composition of pumpkins, carotenoid composition of fresh pumpkin and canned pumpkin, and taste and aroma of pumpkin. In Korea, the research on the unique flavor and texture of raw materials and the manufacturing of yogurt added with sweet potato and pumpkin have been reported in Korea for the old pumpkin. The results of a study on the correct weight recovery and suppression of gastric and mammary cancer in one female mouse have been reported. In addition, research on the preparation and characterization of dried pumpkin powder and the preparation of pumpkin concentrate using plant tissue degrading enzymes have been reported, and pumpkin tea, sugar, jam, and malt have been developed. And so on. In addition, patents related to the preparation method of pumpkin liquor, pumpkin drink, and pumpkin snack have been reported, and many studies have been conducted, such as the study of separating and using various useful components from pumpkin seeds.
한편, 단호박은 고랭지대가 원산지로 1.5 kg 내외의 작은 크기이며 진한 녹색의 과피를 가지고, 진황색을 띤 과육은 두껍고 치밀하며 당도가 재래호박보다 6-7 ˚Brix 더 높은 특징이 있다. 단호박은 90년대 후반부터 국내에 재배가 급증하였고 β-carotene의 함량이 높을 뿐만 아니라 비타민류, Ca, Na, P 등의 영양소와 섬유질이 풍부한 건강식으로 소비가 증가하고 있다. 단호박은 주로 수출용으로 재배되고 있으나 생과로서의 저장기간이 짧기 때문에 단호박의 저장 및 가공에 대한 기술적 연구가 필요하며 건강식품으로서의 단호박에 대한 일반인들의 기호도가 높아지고 있으므로 단호박의 기능성에 관한 연구가 필요하다. 단호박 관련 연구들은 성분 및 저장 중의 변화, 유통기한의 연장에 대한 연구가 많고 최근 단호박의 이용 측면에서 떡류, 이유식, 퓨레, 최소가공 편이제품 관련 연구논문들이 많이 발표되고 있다. On the other hand, sweet pumpkin is native to the highland region and is small in size of about 1.5 kg and has dark green skin. The dark yellow flesh is thick and dense and has a sugar content of 6-7 ˚Brix higher than conventional pumpkin. Sweet pumpkin has been cultivated in Korea since the late 90's, and has a high β-carotene content as well as nutrients such as vitamins, Ca, Na, and P. Sweet pumpkin is cultivated mainly for export, but because of its short shelf life, it is necessary to study the storage and processing of sweet pumpkin, and it is necessary to study the functionality of sweet pumpkin because the public's preference for sweet pumpkin as health food is increasing. There are many studies on sweet pumpkin, changes in ingredients, storage, and extended shelf life. Recently, many research papers on rice cake, baby food, puree, and simple processed products have been published in terms of the use of sweet pumpkin.
본 발명에서는 기능성이 우수한 늙은 호박 및 단호박을 첨가한 식혜를 제조 함으로써, 생과 저장기간이 짧아 가공수요가 증가하고 있는 늙은 호박과 단호박의 이용 확대에 기여하고자 하였다. In the present invention, by preparing the Sikhye added the old pumpkin and sweet pumpkin with excellent functionality, it was intended to contribute to the expansion of the use of old pumpkin and sweet pumpkin that the processing demand is increased due to short life and storage period.
따라서 본 발명의 목적은 기능성 및 관능성이 우수한 단호박 식혜의 제조방법 및 그로부터 제조된 단호박 식혜를 제공하는 것이다.Accordingly, an object of the present invention is to provide a method for producing sweet pumpkin Sikhye excellent in functionality and functionality and sweet pumpkin Sikhye prepared therefrom.
상기와 같은 본 발명의 목적은 각각 일반식혜, 늙은호박 식혜, 단호박 식혜 및 혼합호박 식혜를 제조하고, 이들의 관능성을 평가하여 단호박 식혜가 관능성 및 기능성 면에서 우수함을 밝혀내고, 이를 이용하여 최적의 단호박 식혜 제조방법을 통해 단호박 식혜를 제조하고, 제조된 단호박 식혜의 이화학적 특성 및 관능성을 평가함으로써 달성되었다.The purpose of the present invention as described above is to prepare the general Sikhye, aged pumpkin Sikhye, sweet pumpkin Sikhye and mixed pumpkin Sikhye, and by evaluating their sensory findings that the sweet pumpkin Sikhye is excellent in terms of functionality and functionality, using It was achieved by preparing sweet pumpkin Sikhye through an optimal method of manufacturing sweet pumpkin Sikhye, and evaluating the physicochemical characteristics and sensory properties of the prepared sweet pumpkin Sikhye.
본 발명은 단호박 식혜의 제조방법을 제공한다.The present invention provides a method for producing sweet pumpkin Sikhye.
본 발명에 따른 단호박 식혜의 제조방법은 쌀을 물로 수세하고, 물에 침지시켜 불한 후, 물기를 제거하는 단계; 상기 물기를 제거한 쌀을 쪄서 찐쌀을 제조하는 단계; 엿기름에 물을 혼합하여 엿기름을 불리고, 체로 걸러 엿기름 용액을 제조하는 단계; 단호박에 물을 혼합하여 단호박을 삶은 후, 분쇄하여 호박 용액을 제조하는 단계; 상기 찐 쌀과 엿기름 용액 및 설탕을 혼합하고, 혼합물을 당화시켜 식혜를 제조하는 단계; 및 상기 식혜에 단호박 용액를 혼합하여 끓인 후 상온에서 식히는 단계로 이루어진다.Method for producing sweet pumpkin Sikhye according to the present invention comprises washing the rice with water, immersed in water and then fired to remove the water; Preparing steamed rice by steaming the drained rice; Mixing malt with water to soak malt, and sifting to prepare malt solution; Mixing the sweet pumpkin with water to boil the sweet pumpkin, and then grinding to prepare a pumpkin solution; Mixing the steamed rice with malt solution and sugar, and saccharifying the mixture to prepare Sikhye; And the sweet pumpkin solution in Sikhye made by boiling and then cooled to room temperature.
상기와 같은 본 발명에 따른 단호박 식혜의 제조방법에 있어서, 상기 엿기름 용액은 엿기름 20중량%와 물 80중량%를 혼합하여 제조되는 것이 바람직하다.In the production method of sweet pumpkin Sikhye according to the present invention as described above, the malt solution is preferably prepared by mixing 20% by weight of malt and 80% by weight of water.
또한 상기 단호박 용액은 단호박 30중량%와 물 70중량%를 혼합하여 제조되는 것이 바람직하다.In addition, the sweet pumpkin solution is preferably prepared by mixing 30% by weight of sweet pumpkin and 70% by weight of water.
또한 상기 식혜는 찐 쌀 100중량부에 대하여 엿기름 용액 500중량부와 설탕 150중량부을 혼합하여 제조되는 것이 바람직하다.In addition, the Sikhye is preferably prepared by mixing 500 parts by weight of malt solution and 150 parts by weight of sugar with respect to 100 parts by weight of steamed rice.
최종적으로 상기 식혜와 단호박 용액을 혼합하여 단호박 식혜를 제조하게 되는데, 이때 식혜와 단호박 용액의 비율은 3:2로 혼합하는 것이 바람직하다.Finally, the Sikhye and sweet pumpkin solution is mixed to prepare a sweet pumpkin Sikhye, wherein the ratio of Sikhye and sweet pumpkin solution is preferably mixed in 3: 2.
또한 본 발명은 상기와 같은 본 발명의 방법으로 제조된 식혜와 단호박 용액이 3:2의 비율로 혼합된 단호박 식혜를 제공한다.In another aspect, the present invention provides Sikhye and sweet pumpkin solution prepared by the method of the present invention as described above in a ratio of 3: 2.
본 발명의 방법에 따라 제조된 단호박 식혜는, 단호박이 다양한 생리기능성과 영양성분상에서도 고단백질 고섬유질을 함유하고 있고, 폴리페놀함량과 항산화능이 우수하고, 풍부한 영양성분을 함유하여 일반 식혜 및 늙은 호박 식혜 등 다른 식혜에 비해 차별화된 기능성과 우수한 관능성을 나타내는 효과가 있다.Sweet pumpkin Sikhye prepared according to the method of the present invention, the pumpkin contains high protein and high fiber in a variety of physiological functions and nutrients, excellent polyphenol content and antioxidant capacity, and contains abundant nutritional ingredients, general Sikhye and old pumpkin Compared with other Sikhye such as Sikhye has the effect of showing differentiated functionality and excellent sensory.
이하에서 본 발명의 바람직한 실시형태를 실시예를 참고로 보다 구체적으로 설명한다. 하지만 본 발명의 범위가 이러한 실시예에 한정되는 것은 아니다.Hereinafter, preferred embodiments of the present invention will be described in more detail with reference to Examples. However, the scope of the present invention is not limited to these examples.
실시예 1 : 호박 식혜의 제조Example 1 Preparation of Pumpkin Sikhye
각각 늙은 호박(경북 영천)과 단호박(제주) 900g, 쌀(대구 유가) 600g, 엿기름(경남 함양) 300g 및 백설탕((주)CJ) 300g을 준비하였다.900g of old pumpkin (Gyeongbuk Yeongcheon) and sweet pumpkin (Jeju), 600g of rice (Daegu oil price), malt (Gangnam Hamyang) 300g, and 300g of white sugar (CJ) were prepared.
우선 쌀을 물로 수세하고 2 내지 3 시간 동안 물에 침지시켜 불린 후, 1 시간 동안 물기를 제거하였다. 이어서 물기를 제거한 쌀을 100℃에서 1 시간 동안 찌고 20분 동안 20분 뜸들여 찐쌀을 제조하였다. 엿기름을 30 분 동안 물에 불리고, 체로 걸러 최종 부피 1.5L의 엿기름 용액을 제조하였다. 각각 늙은 호박과 단호박에 2배 수의 물을 가하고 삶은 후, 분쇄하여 최종 부피 2L의 호박 용액을 제조하였다. 상기 찐 쌀과 엿기름 용액과 설탕을 혼합하고, 혼합물을 60℃에서 5 시간 동안 당화시켜 식혜를 제조하였다. 상기 식혜와 늙은 호박용액, 단호박 용액을 혼합하여 늙은 호박 식혜와 단호박 식혜를 제조하였으며, 늙은호박 식혜와 단호박 식혜를 혼합하여 혼합호박 식혜를 제조하였다. 식혜, 늙은호박 식혜, 단호박 식혜 및 혼합호박 식혜를 1 시간 동안 끓인 후 상온에서 식혔다.The rice was first washed with water and soaked in water for 2-3 hours, and then drained for 1 hour. Subsequently, the steamed rice was steamed at 100 ° C. for 1 hour and steamed for 20 minutes to prepare steamed rice. Malt is soaked in water for 30 minutes and sieved to produce a final volume of 1.5 L of malt solution. Two times of water was added to the old pumpkin and sweet pumpkin, boiled, and ground to prepare a pumpkin solution with a final volume of 2 L. Sikhye was prepared by mixing the steamed rice, malt solution and sugar, and the mixture was saccharified for 5 hours at 60 ℃. Sikhye and aged pumpkin solution, sweet pumpkin solution was mixed to prepare the old pumpkin Sikhye and sweet pumpkin Sikhye, aged pumpkin Sikhye and sweet pumpkin Sikhye was mixed to prepare a mixed pumpkin Sikhye. Sikhye, aged pumpkin Sikhye, sweet pumpkin Sikhye and mixed pumpkin Sikhye boiled for 1 hour and then cooled at room temperature.
실시예 2 : 호박 식혜의 당도 및 색도 평가Example 2 Evaluation of Sugar and Color of Pumpkin Sikhye
상기 실시예 1에서 제조한 각각의 식혜에 대한 당도를 측정하고 그 결과를 하기 표 1에 나타내었다.The sugar content for each Sikhye prepared in Example 1 was measured and the results are shown in Table 1 below.
<표 1>TABLE 1
호박 식혜의 당도Sweetness of Pumpkin Sikhye
상기 실시예 1에서 제조한 각각의 식혜에 대한 색도를 측정하였다. 도 1에 나타낸 바와 같이, 살균 전후 살균으로 인한 외관상의 변화(색도)는 거의 없는 것으로 나타났다.The chromaticity of each Sikhye prepared in Example 1 was measured. As shown in Figure 1, there was little change in appearance (color) due to sterilization before and after sterilization.
또한 각각의 식혜에 대한 기계적 색도를 측정하고 그 결과를 하기 표 2에 나타내었다. In addition, the mechanical chromaticity for each Sikhye was measured and the results are shown in Table 2 below.
<표 2>TABLE 2
호박 식혜의 기계적 색도Mechanical Chromaticity of Pumpkin Sikhye
상기 표 2에 나타낸 바와 같이, 단호박을 첨가한 식혜에서 L값(명도)가 가장 낮고, a값(적색도) 및 b값(황색도)이 가장 높은 것으로 나타났다. 단호박의 과육은 진황색으로 늙은호박에 비하여 총카로틴 함량이 10배 이상 높은 것으로 알려져 있다. 따라서 단호박을 첨가한 식혜에서 a값과 b값이 늙은호박을 사용한 식혜에서 보다 높은 것으로 사료된다. 또한 살균으로 인한 색도의 변화를 살펴본 결과 일반식 혜에서 L값이 감소한 것을 제외하고는 육안으로 살펴본 결과와 마찬가지로 뚜렷한 차이는 없는 것으로 조사되었다. 일반식혜에서 L값의 감소는 가열로 인한 밥알의 퍼짐현상에 기인한 것으로 사료된다.As shown in Table 2, L value (brightness) was the lowest, and a value (redness) and b value (yellowness) were the highest in Sikhye added sweet pumpkin. The flesh of sweet pumpkin is dark yellow, and the total carotene content is more than 10 times higher than that of old pumpkin. Therefore, the values of a and b in Sikhye with sweet pumpkin were higher than those in Sikhye with old pumpkin. In addition, as a result of examining the change in chromaticity due to sterilization, there was no significant difference as shown by the naked eye except that the L value was decreased in the general formula. In general Sikhye, the decrease of L value may be due to spread of rice grains due to heating.
실시예 3 : 호박 식혜의 관능평가Example 3 Sensory Evaluation of Pumpkin Sikhye
상기 실시예 1에서 제조한 일반식혜, 단호박 식혜, 늙은호박 식혜 및 혼합호박 식혜에 대하여 대구바이오산업지원센터 연구원 15명을 대상으로 색, 향, 맛 및 전반적인 기호도에 대한 관능검사를 5점채점법(1: 매우 나쁘다/very poor, 2: 나쁘다/poor, 3: 보통이다/pair, 4: 좋다/good, 5: 매우 좋다/very good)으로 실시하고, 그 결과를 하기 표 3에 나타내었다.The sensory test on color, aroma, taste and overall acceptability of 15 general Daegu Bio Industrial Support Center researchers for the general Sikhye, sweet pumpkin Sikhye, aged pumpkin Sikhye and mixed pumpkin Sikhye prepared in Example 1 1: very poor / very poor, 2: poor / poor, 3: normal / pair, 4: good / good, 5: very good / very good), and the results are shown in Table 3 below.
<표 3>TABLE 3
관능검사 결과 Sensory test result
* 1점 : 매우 나쁘다. 2점 : 나쁘다. 3점 : 보통이다. 4점 : 좋다. 5점 : 매우 좋다.* 1 point: Very bad. 2 points | pieces: Bad. 3 points | pieces: Normal. 4 points | pieces: Good. 5 points | pieces: Very good.
상기 표 3에 나타낸 바와 같이, 단호박을 첨가한 식혜, 단호박+늙은호박을 첨가한 식혜, 일반식혜, 늙은호박을 첨가한 식혜의 순으로 높은 수준을 나타내어 단호박의 첨가로 인해 나타나는 진황색에 대한 선호도가 높은 반면, 늙은호박의 황색에 대한 선호도는 낮은 것으로 조사되었다. 관능적 향은 단호박의 첨가로 인해서는 향상되지만, 늙은호박의 첨가는 일반식혜에 비하여 오히려 좋지 않은 결과를 나타내었다. 맛에 대한 선호도는 단호박 첨가 식혜에서 일반식혜와 비슷한 수준의 관능점수를 나타내었으며, 전반적인 기호도는 단호박 첨가 식혜, 일반식혜, 단호박+늙은호박 첨가 식혜, 늙은호박 첨가 식혜의 순으로 높은 관능점수를 나타내었다.As shown in Table 3, the preferences for dark yellow appearing due to the addition of sweet pumpkin, showing high levels in the order of Sikhye added sweet pumpkin, Sikhye added sweet pumpkin + old pumpkin, Sikhye added normal pumpkin, Sikhye added old pumpkin Was high, while the preference for yellow of old pumpkin was low. The sensory aroma was improved by the addition of sweet pumpkin, but the addition of aged pumpkin showed a rather poor result compared to general sikhye. Taste preferences showed similar sensory scores in Sikhye with sweet pumpkin, and overall preference scores of Sikhye with sweet pumpkin, general Sikhye, Sikhye with sweet pumpkin + old pumpkin, and Sikhye with old pumpkin. It was.
상기와 같은 결과로 단호박을 식혜에 첨가함으로써 단호박 고유의 색상과 향으로 인하여 관능적 특성이 향상됨을 볼 수 있었다. As a result, the sensory properties were improved by adding sweet pumpkin to Sikhye due to the unique color and aroma of sweet pumpkin.
실시예 4 : 단호박 식혜의 제조Example 4 Preparation of Sweet Pumpkin Sikhye
상기 실시예 3의 결과를 바탕으로, 관능적 특성이 가장 우수한 것으로 조사된 단호박을 첨가한 식혜 제조를 제조하였다. 식혜 고유의 맛을 살리기 위해서 호박 첨가량을 1/3으로 줄였으며, 쌀의 양이 상대적으로 많아 쌀의 사용량을 1/3으로 줄였고, 엿기름의 사용량을 쌀과 동량으로 사용하여 식혜의 맛을 살린 한편, 가수량을 조절하여 엿기름 및 삶은 호박 분쇄물 각각 1.0 L로 설정하였다. Based on the results of Example 3, Sikhye prepared with the addition of sweet pumpkin was investigated as the best sensory properties. In order to preserve the unique taste of Sikhye, the amount of zucchini was reduced to 1/3, the amount of rice was relatively high, so the amount of rice was reduced to 1/3, and the amount of malt was used in the same amount as rice to improve the taste of Sikhye. , Malt and boiled pumpkin pulverized powder was adjusted to 1.0 L, respectively.
우선 쌀을 물로 수세하고 2 내지 3 시간 동안 물에 침지시켜 불린 후, 1 시간 동안 물기를 제거하였다. 이어서 물기를 제거한 쌀을 100℃에서 1 시간 동안 찌고 20분 동안 20분 뜸들여 찐쌀을 제조하였다. 엿기름을 30 분 동안 물에 불리고, 체로 걸러 최종 부피 1L의 엿기름 용액을 제조하였다. 단호박에 2배 수의 물 을 가하고 삶은 후, 분쇄하여 최종 부피 1L의 호박 용액을 제조하였다. 상기 찐 쌀과 엿기름 용액과 설탕을 혼합하고, 혼합물을 60℃에서 5 시간 동안 당화시켜 식혜를 제조하였다. 상기 식혜와 단호박 용액을 혼합하여 단호박 식혜를 제조하였다. 단호박 식혜를 1 시간 동안 끓인 후 상온에서 식혔다.The rice was first washed with water and soaked in water for 2-3 hours, and then drained for 1 hour. Subsequently, the steamed rice was steamed at 100 ° C. for 1 hour and steamed for 20 minutes to prepare steamed rice. Malt was soaked in water for 30 minutes and sieved to produce a final volume of 1 L malt solution. The sweet pumpkin was added with twice the number of water, boiled, and ground to prepare a pumpkin solution with a final volume of 1 L. Sikhye was prepared by mixing the steamed rice, malt solution and sugar, and the mixture was saccharified for 5 hours at 60 ℃. Sweet pumpkin Sikhye was prepared by mixing the Sikhye and sweet pumpkin solution. Sweet pumpkin Sikhye boiled for 1 hour and then cooled to room temperature.
도 2에 도시한 바와 같이, 제조한 단호박 식혜를 밥알을 그대로 유지한 것과 밥알을 제거한 것(30 mesh의 sieve를 사용하여 밥알 및 큰 입자의 호박 분쇄물 제거) 두 가지로 준비하여 병입후 살균(100℃, 30분)하였다.As shown in Figure 2, prepared sweet pumpkin Sikhye was prepared by maintaining the rice grains and the rice grains removed (removing rice grains and crushed pumpkin particles of large particles using a sieve of 30 mesh) and then sterilized after bottling ( 100 ° C., 30 minutes).
실시예 5 : 단호박 식혜의 이화학적 특성 조사Example 5 Investigation of Physicochemical Properties of Sweet Pumpkin Sikhye
상기 실시예 4에서 제조한 단호박 식혜의 이화학적 특성을 조사하여, 그 결과를 하기 표 4에 나타내었다.The physicochemical characteristics of the sweet pumpkin Sikhye prepared in Example 4 were investigated, and the results are shown in Table 4 below.
<표 4>TABLE 4
단호박식혜의 당도 및 기계적 색도 Sugar content and mechanical chromaticity of sweet pumpkin
상기 표 4에 나타낸 바와 같이, 당도 측정 결과 17.33 °Brix였으며, 기계적 색도는 L값 37.28, a값 2.83 및 b값 26.14으로 나타났다. 상기에서 언급된 단호박식혜에 비하여 당도는 4 °Brix 정도 증가하였으며, 기계적 색도의 L값이 큰 폭으 로 증가하였다. As shown in Table 4, the sugar content was 17.33 ° Brix, the mechanical chromaticity was L. 37.28, a value 2.83 and b value 26.14. Compared to the above-mentioned sweet pumpkin sikhye, the sugar content increased by about 4 ° Brix and the L value of the mechanical chromaticity increased significantly.
실시예 6 : 단호박 식혜의 관능평가Example 6 sensory evaluation of sweet pumpkin Sikhye
상기 실시예 1 및 4에서 제조한 각각의 단호박 식혜에 대한 관능검사 결과는 대구바이오산업지원센터 연구원 15명을 대상으로 선호도 검사(preference test)를 실시하고, 그 결과를 하기 표 5 및 6에 나타내었다.The sensory test results for each sweet pumpkin Sikhye prepared in Examples 1 and 4 were subjected to a preference test for 15 researchers of Daegu Bio Industrial Support Center, and the results are shown in Tables 5 and 6 below. It was.
<표 5> TABLE 5
관능검사 결과Sensory test result
<표 6>TABLE 6
관능검사 결과Sensory test result
상기 표 5 및 6에 나타낸 바와 같이, 관능검사 결과 개선후의 단호박식혜(실시예 4)에 대한 선호도는 86.7%였으며, 단호박 식혜의 밥알을 제거한 단호박식혜에 대한 선호도가 73.3%로 밥알을 그대로 유지한 단호박식혜의 선호도(26.7%)에 비하여 2.7배 이상 높은 것으로 나타났다. 이러한 결과는 개선된 단호박식혜의 이화학 적 특성 결과에서 볼 수 있듯이 향상된 당도와 증가된 L값(명도)이 관능적 특성에 큰 영향을 미친 것으로 사료되며, 밥알의 퍼짐과 팽창이 기호도 감소에 많은 영향을 미치는 것으로 생각된다.As shown in Tables 5 and 6, the preference for sweet pumpkin sikhye (Example 4) after improvement of sensory test results was 86.7%, and the preference for sweet pumpkin sikhye removed rice of sweet pumpkin sikhye remained 73.3%. Compared to the preference of sweet pumpkin sikhye (26.7%), it was 2.7 times higher. These results suggest that improved sugar content and increased L-value (brightness) have a significant effect on the sensory properties, as shown by the improved physicochemical properties of sweet pumpkin sikhye. I think it's crazy.
이상의 결과를 볼 때 관능적으로 우수한 호박식혜의 제조를 위해서는 단호박을 사용하는 것이 바람직하였다. 또한 단호박식혜의 제조를 위해서 원료는 단호박(제주) 300g, 쌀(유가) 200g, 엿기름(함양) 200g, 백설탕(CJ) 300g을 사용하였으며, 당화를 위한 엿기름물은 1L로 하였으며, 당화 후 삶은 호박 분쇄물은 1L로 하여 첨가하여 제조하였다. 제조된 단호박식혜의 당도는 17.33 °Brix였으며, 밥알을 제거한 것이 관능적으로 우수하였다.In view of the above results it was preferable to use sweet pumpkin for the production of excellent sensory pumpkin. In addition, for the production of sweet pumpkin Sikhye, raw materials of sweet pumpkin (Jeju) 300g, rice (oil price) 200g, malt (cultivation) 200g, white sugar (CJ) 300g was used, malt malt for saccharification was 1L, boiled pumpkin after saccharification The pulverized product was prepared by adding 1L. The sweetness of the prepared sweet pumpkin was 17.33 ° Brix, it was excellent sensory to remove the rice grains.
실시예 7 : 단호박의 기능성 분석Example 7 Functional Analysis of Sweet Pumpkin
단호박의 일반성분을 식품위생검사기관에 의뢰하여 분석하였다.The general components of sweet pumpkin were analyzed by a food hygiene test organization.
카로테노이드의 추출은 단호박의 껍질과 씨를 제거하고 동결건조 시킨 후 이를 분쇄한 분말 30g에 10% 메탄올 용액을 가하고 교반 추출한 후 수용성 색소가 제거 된 잔사에 다시 0.01% BHT가 함유된 아세톤 용액을 가하여 얻은 용액을 40℃에서 감압 농축하고 이 농축액을 20 mL 에테르 용액으로 용해하고 포화염화 나트륨 용액을 가하여 진탕 후 정제 하였으며, 에테르 용액에 동량의 5% KOH, 에탄올 용액을 가하여 하룻밤 동안 실온의 암소에서 검화시켰다. 검화시킨 용약을 다시 포화염화나트륨 용액을 가하여 분리 정제하는 조작을 3회 반복 후 농축하고 이 색소 농축액은 산화를 방지하기 위해 0.01% BHT가 함유된 클로로포름 용액 10mL에 용해 시켰 다.Extraction of carotenoids was obtained by removing the peel and seeds of sweet pumpkin, lyophilizing, adding 10% methanol solution to 30 g of the ground powder, stirring and extracting, and then adding acetone solution containing 0.01% BHT to the residue from which the water-soluble pigment was removed. The mixture was concentrated under reduced pressure at 40 ° C., and the concentrate was dissolved in 20 mL ether solution, shaken and purified by addition of saturated sodium chloride solution, and the same amount of 5% KOH, ethanol solution was added to the ether solution, and then saponified in a dark at room temperature overnight. The saponified solution was separated and purified by adding saturated sodium chloride solution three times, and concentrated. The pigment concentrate was dissolved in 10 mL of chloroform solution containing 0.01% BHT to prevent oxidation.
우메다 등(Umeda et al.; 1971)의 분광광도법을 응용하여 표준품 β-카로텐을 0.01% BHT가 함유된 클로로포름에 용해 한 후 465nm에서 검량곡선을 작선 한 후 추출 후 얻은 최종 색소함유액을 465nm에서 흡광도가 0.2~0.5의 범위가 되도록 클로로포름으로 희석한 다음 흡광도를 측정하여 β-카로텐 상당량으로 산출하여 측정하였다.Umeda et al. (1971) applied spectrophotometry to dissolve the standard β-carotene in chloroform containing 0.01% BHT, plot the calibration curve at 465 nm, and then extract the final pigment content at 465 nm. The absorbance was diluted with chloroform so that the absorbance was in the range of 0.2 to 0.5, and then the absorbance was measured and calculated as a β-carotene equivalent.
총 폴리페놀함량은 폴린-데니스(Folin-Denis)법에 준하여 측정하였다. 즉 시료 0.5 mL에 2 N 폴린-시오칼태우 시약(folin-ciocalteau reagent) 0.1 mL를 가하고 잘 혼합한 후 8.4 mL의 증류수를 첨가하여 3분간 실온에서 반응시킨 후 20% Na2CO3 1 mL를 첨가하여 실온에서 1시간 더 반응시키고, 이 반응액을 725 nm에서 흡광도를 측정하여 탄산(tannic acid)를 이용하여 작성한 표준검량선에 대입하여 총 폴리페놀 함량을 구하였다.Total polyphenol content was measured according to the Folin-Denis method. In other words, 0.1 mL of 2 N folin-ciocalteau reagent was added to 0.5 mL of the sample, mixed well, 8.4 mL of distilled water was added and reacted at room temperature for 3 minutes, followed by 1 mL of 20% Na2CO3. The reaction solution was further reacted at for 1 hour, and the absorbance was measured at 725 nm, and the total polyphenol content was determined by substituting the standard calibration curve prepared using tannic acid.
전자공여능의 측정은 1,1-디페닐-2-피크릴하이드라질(1,1 diphenyl-2-picrylhydrazyl; DPPH)의 환원력을 이용하여 측정하였다. 즉 시료 200 L에 DPPH 용액(4×10-4 M) 800 μL를 가한 후 에탄올을 2 mL 첨가하여 10초간 혼합 한 다음 실온에서 15분간 반응 시키고 525 nm에서 흡광도를 측정하였으며, 전자공여능은 실험구와 시료대신 증류수를 첨가한 대조구와의 흡광도 차이를 백분율로 계산하였다.The electron donating ability was measured using a reducing power of 1,1-diphenyl-2-picrylhydrazyl (DPPH). That is, 800 μL of DPPH solution (4 × 10-4 M) was added to 200 L of sample, 2 mL of ethanol was added thereto, mixed for 10 seconds, reacted for 15 minutes at room temperature, and absorbance was measured at 525 nm. The absorbance difference from the control group to which distilled water was added instead of the sample was calculated as a percentage.
상기와 같은 실험 결과, 호박의 카로틴 색소는 비타민 A의 전구체로서의 역할 뿐만 아니라 항암 작용과 노화억제 작용으로 보고되어 있고 활성산소의 소거제 free radical의 제거제로 작용함으로서 항산화 작용을 발휘하는 기능성 성분이다. 단호박에서 이러한 기능성 성분인 카로테노이드 함량을 측정한 결과, 180.2 mg%로 기 보고 된 연구결과인 늙은 호박의 카로테노이드함량보다 높은 수치였으며, 원재료 선발에 있어 늙은 호박보다는 단호박을 이용하는 것이 더 적합함을 확인하였다. As a result of the above experiments, carotene pigment of amber is reported as an anti-cancer and anti-aging action as well as a precursor of vitamin A, and is a functional ingredient that exhibits antioxidant activity by acting as a free radical scavenger scavenging agent. As a result of measuring the carotenoid content, which is a functional ingredient in sweet pumpkin, it was higher than the carotenoid content of the old pumpkin, which was reported as 180.2 mg%, and it was confirmed that it is more suitable to use sweet pumpkin than the old pumpkin in selecting raw materials. .
또한, 단호박의 수분함량은 87.32%였으며, 단백질은 1.89%, 지방은 0.68% 섬유질 0.98%, 탄수화물은 8.21%로 함유하였다. The water content of sweet pumpkin was 87.32%, protein 1.89%, fat 0.66%, fiber 0.98%, carbohydrate 8.21%.
폴리페놀류는 산화를 방지하는 작용, 즉 항산화 기능을 갖고 있다. 최근에는 합성으로 제조된 항산화제가 발암이나 간기능 손상과 같은 부작용을 야기 시켜 천연 항산화제에 대한 관심이 집중 되고 있고 이에 항산화 기능을 가진 식품이 각광 받고 있다. 이에 따라 단호박을 열수 추출하고 감압 농축된 단호박 추출물을 가지고 항산화성을 나타낼 수 있는 폴리페놀 함량을 측정하여 보았다. 그 결과 단호박의 열수 추출물은 농축된 배수가 높음에 따라 폴리페놀함량이 증가되었으며, 이를 통해 단호박 생물 무게의 약 0.12%는 폴리페놀로 건물량으로 계산시는 약 0.95%의 폴리페놀 함량을 나타내었으나 약초보다는 다소 미약하였다. 단호박 추출물을 이용하여 전자 공여능을 조사한 결과, 호박 10배 농축 추출물(고형분 함량 21%)에서 61%의 전자 공여능을 나타내어 항산화 활성을 가짐을 확인하였다. Polyphenols have an action of preventing oxidation, that is, an antioxidant function. In recent years, synthetically produced antioxidants cause side effects such as carcinogenesis and liver damage, and attention has been focused on natural antioxidants, and foods having antioxidant functions have been in the spotlight. Accordingly, the extracts of sweet pumpkin were hydrothermally extracted, and the polyphenol content, which was able to exhibit antioxidant properties, was measured with the concentrated sweet pumpkin extract under reduced pressure. As a result, the polyphenol content of the hot water extract of sweet pumpkin increased as the concentrated drainage was high. As a result, about 0.12% of the weight of the sweet pumpkin was polyphenol, which was about 0.95% of the polyphenol content. It was somewhat weaker than herbal medicine. As a result of investigating the electron donating ability using the sweet pumpkin extract, it was confirmed that the zucchini showed an electron donating ability of 61% in the 10-fold concentrated extract (21% solids content) of pumpkin and had antioxidant activity.
<표 7><Table 7>
단호박의 총 폴리페놀함량Total Polyphenol Content of Sweet Pumpkin
<표 8> <Table 8>
단호박 추출물의 농축 배수에 따른 전자공여능Electron Donating Ability According to Concentrated Drainage of Sweet Pumpkin Extract
상기 연구를 통해 단호박에서 폴리페놀 성분을 확인하였으며, 식혜로 제조시에도 그 활성이 잔존하는지를 확인하기 위해 식혜를 원심분리하여 잔존하는 고형물을 제거 시킨 후 액을 이용하여 총 폴리페놀함량을 확인한 결과, 호박 식혜에서는 813 μg/mL의 총 폴리페놀함량을 나타내었다. 항산화 효과인 전자 공여능의 경우는 단호박 식혜에서는 20%로 나타났다.Through the above research, the polyphenol component was identified in sweet pumpkin, and the total polyphenol content was confirmed using the liquid after centrifugation of Sikhye to remove the remaining solids in order to confirm whether the activity remained even in the preparation of Sikhye. Pumpkin Sikhye showed a total polyphenol content of 813 μg / mL. The electron donating ability of antioxidant effect was 20% in sweet pumpkin Sikhye.
<표 9><Table 9>
단호박 식혜의 특성Characteristics of sweet pumpkin Sikhye
상기한 바와 같이 본 발명의 결과와 기 연구된 현재까지의 연구결과를 종합 해 보면, 단호박은 늙은 호박보다 다양한 생리기능성과 영양성분상에서도 고단백질 고섬유질을 함유하고 있어 늙은 호박보다 식품소재로 더 적합하였다. 단호박을 이용하여 제조한 단호박 식혜의 경우, 폴리페놀함량과 항산화능이 우수하여 타 식혜와 차별화 될 것으로 사료된다. 또한, 호박 추출물의 농도의 증가에 따라 전자공여능이 높아지는 것으로 보아 식혜에 단호박 추출물의 분말을 첨가하거나 식혜 제조시 관능적 영향을 미치지 않는 범위 내에서 단호박을 첨가량을 증가시킴으로 전자공여능을 높이는 추후 연구가 필요할 것이다. 또한 아질산염 소거능 등 추후 다양한 생리활성 조사와 영양성분 결과를 통해 단호박 식혜는 기능성과 풍부한 영양성분으로 기존 식혜보다 고급스러운 제품으로 완성 될 것이다.According to the results of the present invention and the results of the previous researches studied as above, sweet pumpkin is more suitable as a food material than the old pumpkin because it contains high protein and high fiber in various physiological functions and nutritional components than the old pumpkin. It was. In the case of sweet pumpkin Sikhye prepared with sweet pumpkin, it is considered to be different from other Sikhye because of its excellent polyphenol content and antioxidant capacity. In addition, as the concentration of the pumpkin extract increases, the electron donating ability is increased, so further studies are needed to increase the electron donating ability by adding the powder of sweet pumpkin extract to Sikhye or increasing the amount of sweet pumpkin added within the range that does not affect the organoleptic effect in the preparation of Sikhye. will be. In addition, various physiological activities such as nitrite scavenging activity and nutritional results in the future, sweet pumpkin Sikhye will be finished with a higher quality product than the existing Sikhye with functionality and rich nutrients.
도 1은 각각의 호박 식혜의 살균 전 후의 색도 변화를 나타낸 사진이다. 1 is a photograph showing the color change before and after sterilization of each pumpkin Sikhye.
도 2는 단호박을 첨가하여 제조한 식혜를 병입하여 나타낸 사진이다.Figure 2 is a photograph showing the bottled Sikhye prepared by adding sweet pumpkin.
도 3은 단호박 추출물의 농축 배수에 따른 총 폴리페놀 함량을 나타낸 그래프이다.3 is a graph showing the total polyphenol content according to the concentrated drainage of the sweet pumpkin extract.
도 4는 단호박 추출물의 농축 배수에 따른 전자공여능을 나타낸 그래프이다Figure 4 is a graph showing the electron donating ability according to the concentrated drainage of sweet pumpkin extract
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101159035B1 (en) * | 2012-02-13 | 2012-06-21 | 원혜자 | Cooking method of autumn squash sikhye |
| KR102010794B1 (en) * | 2019-06-27 | 2019-08-16 | 김연자 | Sugarless sweet pumpkin sikhye and its manufacturing method |
| KR102098073B1 (en) * | 2018-11-26 | 2020-04-07 | (주)삼능테크 | sweet rice drink manufacturing method and apparatus |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| KR101159035B1 (en) * | 2012-02-13 | 2012-06-21 | 원혜자 | Cooking method of autumn squash sikhye |
| KR102098073B1 (en) * | 2018-11-26 | 2020-04-07 | (주)삼능테크 | sweet rice drink manufacturing method and apparatus |
| KR102010794B1 (en) * | 2019-06-27 | 2019-08-16 | 김연자 | Sugarless sweet pumpkin sikhye and its manufacturing method |
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