KR20110052780A - Process method of drink using pumpkin-squashi and acanthopanax - Google Patents
Process method of drink using pumpkin-squashi and acanthopanax Download PDFInfo
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- KR20110052780A KR20110052780A KR1020090109441A KR20090109441A KR20110052780A KR 20110052780 A KR20110052780 A KR 20110052780A KR 1020090109441 A KR1020090109441 A KR 1020090109441A KR 20090109441 A KR20090109441 A KR 20090109441A KR 20110052780 A KR20110052780 A KR 20110052780A
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- extract
- sweet pumpkin
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- scabies
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
- A23L21/25—Honey; Honey substitutes
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/14—Extraction
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/31—Mechanical treatment
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
Description
본 발명은 농가에서 재배되는 단호박과 오가피를 주성분으로 하여 누구나 마실 수 있는 음료를 제조하는 방법에 관한 것으로,The present invention relates to a method for producing a drink that anyone can drink with the main ingredients of sweet pumpkin and scabies grown in a farmhouse,
좀 더 상세하게는 농가에서 재배되는 단호박과 오가피를 이용하여 일반인인 어린이, 청소년 및 노인분들께 손쉽게 마실 수 있는 음료를 제조하여 공급함으로써, 전체적인 오가피의 떫은맛에 대한 거부감을 최소화시키도록 하는 동시에 단호박에 포함된 유용한 성분을 용이하게 섭취할 수 있도록 하는 단호박과 오가피를 주성분으로 한 음료의 제조방법에 관한 것이다.More specifically, by using a sweet pumpkin and agapi cultivated in farmhouses to produce a drink that can be easily drinkable to children, adolescents and senior citizens of the general public, to minimize the rejection of the astringent taste of the whole agapi at the same time included in the sweet pumpkin The present invention relates to a method for preparing a beverage based on sweet pumpkin and scabies so as to easily consume the useful ingredients.
일반적으로, 단호박은 서양호박 또는 밤호박으로 통칭되고 있고, 이에 대한 원명은 퍼펌킨-시쿼시(pumpkin-squashi)이며, 학명은 쿠쿠리비타 맥시마 (cucuribita maxima)로 알려져 있다.In general, sweet pumpkin is collectively referred to as amber or chestnut pumpkin, its name is perpkinkin-squashi, scientific name is known as cucuribita maxima.
이와 같은, 단호박은 감미(甘味)와 식감(食感)이 우수하고 색상이 천연의 짙은 황금빛으로서 일반기호에 부합되며, 특이 영양학적 면에서 단호박은 무기질 성분과, 비타민류의 함유량이 많아 건강식품으로서 세계적으로 그 보급이 증가하고 있는 실정이다.Such sweet pumpkin has excellent sweetness and texture, and its color is natural dark golden color, and it meets the general symbol. In particular nutrition, sweet pumpkin has a high content of minerals and vitamins. As a result, its prevalence is increasing worldwide.
이에 따른, 단호박은 그 맛이 달콤하면서도 성분면에서 비타민 A와 C가 매우 풍부하여 위장병과 당뇨병 등 성인병에 좋고, 비타민과 철분, 칼슘 등의 영양소를 고르게 함유하고 있어 소화흡수가 잘 되고 비만 방지와 피부미용에도 좋아 다이어트 음식으로도 적합한 것으로 알려져 있으며, 단호박의 황금빛은 폐암발병을 억제하는 루테인이라는 색소를 포함하고 있고, 베타카로틴도 풍부해서 면역력 증진 및 노화방지 등에 효과가 있는 것으로 알려져 있다.As a result, sweet pumpkin has a sweet taste and is rich in vitamins A and C. It is good for adult diseases such as gastrointestinal disease and diabetes, and it contains vitamins, nutrients such as iron, calcium, etc. It is known to be suitable as a diet food because it is good for skin beauty, and the golden color of sweet pumpkin contains a pigment called lutein, which suppresses the development of lung cancer, and is also rich in beta carotene, which is known to be effective in improving immunity and anti-aging.
또한, 단호박은 100g당 칼륨(K):370mg, 칼슘(Ca):24mg, 인(P):37mg, 철(Fe):0.6mg, 카로틴(carotene):850mg, 총 비타민 470mg, 비타민B1:0.1mg, 비타민B2:0.08mg, 비타민C:39mg이 함유되어 있어 기능성 음료 등의 식품첨가물로 적합하다.In addition, sweet pumpkin is potassium (K): 370 mg, calcium (Ca): 24 mg, phosphorus (P): 37 mg, iron (Fe): 0.6 mg, carotene: 850 mg, total vitamin 470 mg, vitamin B1: 0.1 It contains mg, vitamin B2: 0.08mg, and vitamin C: 39mg, making it suitable for food additives such as functional drinks.
일반적으로, 오가피는 오갈피라고도 불리는 식물로 학명은 아칸토파낙스(ACANTHOPANAX)라고 하며 이는 '만병을 치료하는 가시가 있는 나무' 라는 뜻이다.Generally, Ogapi is a plant also called Ogalpi, and its scientific name is ACANTHOPANAX, which means 'a tree with thorns that heals all diseases.'
오래전부터 오가피는 한약재로 사용되고 있는데, 특히 약성이 온(溫)하고 신(辛)하며 강장·보간신(補肝腎)·진통·거풍습(祛風濕)·활혈(活血)의 효능이 있는 것으로 알려져 있다.Ogapi has been used as a herbal medicine for a long time. Especially, it has been known to have good medicinal properties such as mildness, sourness, tonic, interpolation, pain relief, typhoon and vigor. have.
최근에 알려진 오가피의 효능을 살펴보면, 백혈병 억제(항암) 작용이 있고(루이지애나대학교 <4> B. Hacker), 콜레스테롤 수치를 저하시킬 뿐만 아니라 전립선 활성과 정낭 증대 효과가 있으며(뮌헨대학교 H. Wagner), T세포가 증가하고(임 상실험, 독일 분자생물학연구소 B. Bohn), 위궤양 억제 효과(호카이도대학교 T. Fujikawa) 등이 있는 것으로 보고되고 있다. 또한 오가피는 혈당을 저하시키고 간 비대를 억제하며 세포 활성을 높이는 것으로도 알려져 있다.In recent years, Ogapi has been shown to be effective in inhibiting leukemia (anticancer) (University of Louisiana B. Hacker), in addition to lowering cholesterol levels, and in increasing prostate activity and seminal vesicles (University of Munich, H. Wagner). , T cells increase (clinical experiment, German Molecular Biology Research Institute B. Bohn), gastric ulcer inhibitory effect (Hokkaido University T. Fujikawa) has been reported. Ogapi is also known to lower blood sugar, inhibit hepatomegaly and increase cellular activity.
이러한 오가피는 인삼보다 우수한 생체활력지수를 가지고, 또한 인체의 기능을 조절하여 신진대사를 촉진하고, 육체와 정신적 피로를 회복시키는 작용을 가지며, 백혈구 수를 증가시키고, 생체를 비특이성 저항력이 증가된 상태로 유지되게 함으로써 한냉, 작열, 심한 운동, 스트레스, 방사선조사 등에 대한 저항력을 증가시키는 작용을 한다.These ginsengs have better vitality index than ginseng, and also regulate the function of the human body to promote metabolism, restore physical and mental fatigue, increase the white blood cell count, increase the non-specific resistance of the living body By keeping it in a state that acts to increase the resistance to cold, burning, severe exercise, stress, irradiation.
그러나, 단호박은 그 가공방법의 미개발로 인하여 단순이 이를 삶아서 반찬류나 부식류로 일부 전용하는 정도에 불과하여 우수한 영양 식품을 보다 폭넓게 활용하지 못하고 있는 문제점이 있고, 농가에서 바로 재배되는 단호박은 저장이 불편하고, 장기 보관성이 낮으며, 유통 중 가해지는 외력으로 인하여 상품이 손상을 입게 되어 상품성이 저하되는 등의 문제가 있고, 단호박을 이용한 가공제품의 개발도 미미한 실정이다. However, sweet pumpkin has a problem in that it is simply not boiled down to a side dish or humus due to the undeveloped processing method, and it is not easy to use excellent nutritional foods more widely. In addition, the long-term storage is low, there is a problem that the product is damaged due to the external force applied during distribution, such as the deterioration of the productability, and the development of processed products using sweet pumpkin is also insignificant.
또한, 오가피는 특유의 떫은맛으로 오가피를 사용하는데 제한이 있어 일반인들에게 느껴지는 맛에 대한 효율성에 한계가 있다.In addition, there is a limitation in using the agapi as a unique astringent taste of the agapi, there is a limit to the efficiency for the taste that is felt by the general public.
이에 따라, 본 발명의 발명자는 심혈을 기울여 연구한 결과, 단호박과 오가피를 주성분으로 하여 단호박과 오가피에 함유되어 있는 유용성분을 최대한 추출하여 섭취할 수 있도록 음료로 제조하는 방법을 개발하여 본 발명에 이르게 되었다.Accordingly, the inventors of the present invention devised a study to devise a method for producing a beverage to extract and consume as much as possible the useful ingredients contained in sweet pumpkin and scabies as the main ingredient as a main component of the sweet pumpkin and scabies It came.
본 발명은 상기한 바와 같은 종래기술이 갖는 제반 문제점들을 해결하고자 창출된 것으로 다음과 같은 목적을 갖는다.The present invention has been made to solve the problems of the prior art as described above has the following object.
본 발명은 농가에서 재배되는 단호박과 오가피를 이용하여 일반인인 누구나 마실 수 있는 음료를 제조함으로써, 전체적인 오가피에 대한 거부감을 최소화시키게 하고, 단호박과 오가피에 포함된 유용한 성분을 용이하게 섭취할 수 있게 하는 단호박과 오가피를 주성분으로 한 음료의 제조방법을 제공하는데 그 목적이 있다.The present invention is to produce a drink that anyone can drink by using the squash and scabies grown in farmhouses, to minimize the rejection of the whole scabies, and to easily consume the useful ingredients contained in the squash and scabies It is an object of the present invention to provide a method for preparing a beverage based on sweet pumpkin and scabies.
본 발명의 다른 목적은 단호박과 오가피를 재배하는 농가로 하여금 생산성을 증대시키게 하고, 단호박과 오가피를 주성분으로 한 음료를 구입하는 소비자로 하여금 단호박과 오가피에 대한 꺼리김 없이 접하게 하여 실질적인 음료의 신뢰도 및 만족도를 극대화시키게 하는 단호박과 오가피를 주성분으로 한 음료의 제조방법을 제공하는데 있다.Another object of the present invention is to allow farmers to grow sweet pumpkins and scabies to increase productivity, and consumers who purchase sweet pumpkins and scabies to drink without hesitation about sweet pumpkins and scabies without having to worry about the actual beverages. It is to provide a method of preparing a beverage containing the main ingredients of sweet pumpkin and scabies to maximize satisfaction.
이하, 상기한 본 발명에 대해서 구체적으로 살펴보기로 한다.Hereinafter, the present invention will be described in detail.
본 발명을 설명함에 있어, 관련된 공지 기능 또는 구성의 실행에 대한 구체적인 설명이 본 발명의 요지를 불필요하게 흐릴 수 있다고 판단되는 경우에는 그 상세한 설명을 생략한다.In describing the present invention, if it is determined that the detailed description of the execution of the related known function or configuration may unnecessarily obscure the gist of the present invention, the detailed description thereof will be omitted.
그리고 후술되는 용어들은 본 발명에서의 기능을 고려하여 설정된 용어들로서 이는 사용자 및 제조자의 의도 또는 관례에 따라 달라질 수 있으므로 그 정의는 본 명세서 전반에 걸친 내용을 토대로 내려져야 할 것이다.The terms to be described below are terms set in consideration of functions in the present invention, which may vary depending on the intention or custom of the user and manufacturer, and the definitions should be made based on the contents throughout the present specification.
먼저, 본 발명인 단호박과 오가피를 주성분으로 한 음료의 제조방법은 단호박과 오가피의 껍질 또는 외피에 묻어 있는 불순물을 각각 제거하기 위해 세척기를 통해 세척하는 세척단계와, 상기의 세척기를 통해 세척된 단호박을 절단기에 의해 일정한 크기로 절단하는 절단단계와, 상기의 세척기를 통해 세척된 오가피에서 잎과 열매를 분리기에 의해 분리시키는 분리단계와, 상기의 절단기를 통해 절단된 단호박과 상기 단호박의 중량비 2배에 해당하는 물을 가열기에 넣어 100℃이상에서 1시간동안 가열시키기 가열단계와, 상기의 분리기를 통해 분리된 오가피의 잎과 열매를 뜨거운 증기에 통과시켜 찌는 증기단계와, 상기의 가열기를 통해 가열된 단호박을 압축기에 의해 압축시켜 단호박의 엑기스를 추출하는 단호박 엑기스 추출단계와, 상기의 증기를 통과하여 찐 오가피의 잎과 열매를 중량비 2배에 해당하는 물과 같이 약탕기에 넣어 100℃이상에서 1시간동안 증숙시켜 엑기스를 추출하는 오가피의 추출단계와, 상기에서 추출된 단호박 엑기스와 오가피의 엑기스 각각을 일정한 중량비율로 혼합기에 넣어 혼합시키거나 또는 상기 단호박 엑기스, 오가피의 엑기스 및 다른 약재인 당귀, 감초, 구기자, 오미자, 꿀, 갈근, 생강 및 대추로 한 각각 엑기스를 일정한 중량비율로 혼합기에 넣어 혼합시키는 혼합단계와, 상기에서 혼합된 엑기스를 0 내지 5℃에서 10일간 저온 숙성시키는 숙성단계와, 상기에서 숙성된 엑기스를 포장용기에 포장하는 포장단계를 포함하여 이루어지는 것이다.First, the present invention is a method of preparing a beverage containing the sweet pumpkin and the scabies the main component is a washing step for washing through a washer to remove impurities in the skin or shell of the sweet pumpkin and scabies, respectively, and the sweet pumpkin washed through the washing machine The cutting step of cutting to a certain size by a cutter, the separation step of separating the leaves and fruits from the organs washed by the washing machine by the separator, and the weight ratio of sweet pumpkin and the sweet pumpkin cut through the cutter Put the corresponding water in a heater to heat for 1 hour at 100 ℃ or more, the heating step, the steaming step of passing the leaves and fruits of the organza separated through the separator through hot steam, and heated through the heater The sweet pumpkin extract extraction step of extracting the sweet pumpkin extract by compressing the sweet pumpkin by the compressor, and the steam Ogapi extraction step of steaming leaves and fruits of steamed and steamed ogapi with water equivalent to twice the weight ratio and steaming for 1 hour at 100 ° C. or higher, and the extract of sweet pumpkin and ogapi extracted above Put each of them in a mixer at a constant weight ratio or mix the extracts of the sweet pumpkin extract, the extract of the organza and other herbs such as Angelica, licorice, wolfberry, Schisandra chinensis, honey, root, ginger and jujube at a constant weight ratio. It comprises a mixing step of putting and mixing, the ripening step of low temperature aging for 10 days at 0 to 5 ℃ mixed extract, and the packaging step of packaging the aged extract in a packaging container.
이에, 상기 혼합단계에서 단호박 엑기스 50중량%, 오가피의 잎과 열매 엑기스 50중량%를 각각 혼합기에 넣어 혼합시키게 된다.Thus, in the mixing step, 50% by weight sweet pumpkin extract, 50% by weight of the leaves and fruit extracts of the organo are mixed in a mixer.
또한, 상기 혼합단계에서 기본 주성분인 단호박 엑기스 35중량%, 오가피의 잎과 열매 엑기스 35중량%으로 하고, 다른 약재인 당귀 5.5중량%, 감초 2중량%, 구기자 6중량%, 오미자 6중량%, 꿀 3중량%, 갈근 4중량%, 생강 2중량% 및 대추 1.5중량%로 한 각각 엑기스를 혼합기에 넣어 혼합시키게 된다.In addition, in the mixing step as the main ingredient sweet pumpkin extract 35% by weight, the leaves and fruit extracts of the ogapi 35% by weight, the other herbs Angelica 5.5% by weight, licorice 2% by weight, wolfberry 6% by weight, Schisandra 6% by weight, 3% by weight of honey, 4% by weight of root, 2% by weight of ginger and 1.5% by weight of jujube, each extract is mixed in a mixer.
상기 증기단계에서 오가피의 잎과 열매를 200℃의 증기속에 20초 동안 통과시키는 것이 바람직하다.In the steaming step, it is preferable to pass the leaves and fruits of the organza in the steam at 200 ° C. for 20 seconds.
본 발명은 농가에서 재배되는 단호박 및 오가피를 이용하여 일반인인 누구나 마실 수 있는 음료가 제조됨으로 인해 전체적인 단호박 및 오가피에 대한 거부감이 최소화되는 효과와, 단호박 및 오가피에 포함된 유용한 성분을 용이하게 섭취되는 효과가 있다.The present invention is to produce a drink that anyone can drink by using the squash and scabies grown in the farmhouse, the effect of minimizing the overall resistance to sweet pumpkins and scabies, and easy to consume useful ingredients contained in scabies and scabies It works.
또한, 본 발명은 단호박 및 오가피를 함유한 음료의 제조로 재배하는 농가로 하여금 생산성이 증대되는 효과와, 제조된 음료를 구입하는 소비자로 하여금 단호박 및 오가피에 대한 꺼리김 없이 접하게 되는 효과가 있다.In addition, the present invention has the effect that the farmers cultivated by the production of beverages containing sweet pumpkin and scabies, the productivity is increased, and consumers who purchase the prepared beverages are in contact with the sweet pumpkin and scabies without hesitation.
또한, 본 발명은 상기의 효과들로 인해 단호박 및 오가피를 함유한 음료에 대한 실질적인 신뢰도 및 만족도가 극대화되는 등의 여러 효과가 있다.In addition, the present invention has a number of effects, such as maximizing the practical reliability and satisfaction for beverages containing sweet pumpkin and scabies.
상기한 본 발명을 이루기 위한 바람직한 실시예를 참조하여 구체적으로 살펴보기로 한다.With reference to a preferred embodiment for achieving the present invention described above will be described in detail.
즉, 농가에서 재배되는 단호박 및 오가피를 주성분으로 이용하여 일반인인 어린이, 청소년 및 노인분들께 손쉽게 마실 수 있는 음료를 제조하여 공급함으로 인해 단호박 및 오가피에 대한 거부감을 최소화시키는 동시에 단호박 및 오가피에 포함된 유용한 성분을 섭취할 수 있도록 하기 위한 것이다.In other words, by using a sweet pumpkin and agapi cultivated in farmhouses as a main ingredient to manufacture and supply a drink that can be easily drinkable to children, adolescents and senior citizens of the general public, while minimizing the rejection of sweet pumpkin and agapi and useful in the This is to allow you to eat the ingredients.
이를 위해, 본 발명인 단호박 및 오가피를 주성분으로 한 음료의 제조방법은 세척기를 이용하여 단호박 및 오가피를 세척하게 되는데, 이는 상기 단호박과 오가피의 껍질 및 외피에 묻어 있는 불순물을 제거하기 위한 것이다.To this end, the method of preparing a beverage containing the present invention of sweet pumpkin and agapi is to wash sweet pumpkin and agapi by using a washing machine, which is intended to remove impurities on the skin and shell of the sweet pumpkin and agapi.
상기에서 세척기를 통해 세척된 단호박은 절단기에 의해 일정한 크기로 절단하게 되고, 또한 상기의 세척기를 통해 세척된 오가피는 잎과 열매를 각각 분리시키기 위해 분리기를 통해 분리하게 된다.The sweet pumpkin washed by the washing machine is cut to a certain size by a cutter, and the cucumbers washed by the washing machine are separated through the separator to separate the leaves and the fruits, respectively.
이때, 본 발명에서는 분리된 오가피의 잎과 열매를 이용하여 음료를 제조하게 되는 것이다.At this time, in the present invention is to prepare a drink using the leaves and fruit of the separated organ.
상기의 절단기를 통해 절단된 단호박을 가열하게 되는데, 이때 가열기에는 단호박의 중량비 2배에 해당하는 물과 같이 넣어둔 상태에서 100℃이상 1시간동안 가열하는 것이 바람직하다.The sweet pumpkin cut through the cutter is heated, wherein the heater is preferably heated at 100 ° C. or more for 1 hour in a state of being put together with water corresponding to twice the weight ratio of sweet pumpkin.
상기의 단호박과 같이 가열기에 들어가는 물은 가열에 의해 발생된 증기가 냉각되어서 다시 가열기 내에 충진되므로, 이때 충진되는 물의 양과 가열시간을 고려하여 적당량을 투입하였다.As the above-mentioned sweet pumpkin, the water entering the heater is charged again in the heater after the steam generated by the heating is cooled, and at this time, an appropriate amount is added in consideration of the amount of water and heating time.
만약, 상기의 가열기를 통해 100℃이상에서 1시간동안 가열하지 않으면 단단한 단호박이 제대로 풀어지지 않아 효율적이 엑기스 추출이 어려운 문제가 있다.If, if not heated for 1 hour at 100 ℃ or more through the above heater there is a problem that difficult extraction is difficult to extract the hard pumpkin.
상기에서 분리기를 통해 분리된 오가피의 잎과 열매를 뜨거운 증기에 통과시켜 순간적으로 찌게 되는데, 이때 오가피의 잎과 열매를 200℃의 증기속에 20초 동 안 통과시켜 찌게 하는 것이 바람직하다. 이는 오가피의 잎과 열매를 살균하기 위함이고, 상기 증기 온도가 200℃ 미만이면 오가피의 잎과 열매에 대한 살균 효과가 미비하고 200℃를 초과하면 살균 효력은 증가하나 오가피의 잎과 열매에 대한 발효가 빨리 일어나 관능성이 감소하는 문제가 있다.The leaves and fruits of the organza separated through the separator are passed through hot steam and steamed at once. At this time, the leaves and fruits of the organza are passed through the steam at 200 ° C. for 20 seconds to steam. This is to sterilize the leaves and fruits of Ogapi. If the steam temperature is less than 200 ℃, the sterilization effect on the leaves and fruits of Ogapi is insufficient. There is a problem that occurs quickly to decrease the sensuality.
상기에서 가열기를 통해 가열된 단호박은 단호박 엑기스를 추출하게 되는데, 이는 가열시킨 단호박을 압축기에 넣은 다음 압축시켜 단호박의 엑기스를 추출하게 되는 것이다.The sweet pumpkin heated by the heater is to extract the sweet pumpkin extract, which is to put the heated sweet pumpkin in the compressor and then compressed to extract the extract of sweet pumpkin.
또한, 상기의 증기를 통과하여 찐 오가피의 잎과 열매를 증숙시키게 되는데, 이때 오가피의 잎과 열매에 대한 중량비 2배에 해당하는 물과 같이 약탕기에 넣어둔 상태에서 100℃이상 1시간동안 증숙시켜 엑기스를 추출하게 되는 것이다.In addition, steam and leaves steamed by passing the steam of the leaves and fruits, steamed for 1 hour at 100 ℃ or more in the state put in a bath with water equivalent to twice the weight ratio of leaves and fruits of the It will extract the extract.
상기의 오가피(잎과 열매)와 같이 약탕기에 들어가는 물은 가열에 의해 발생된 증기가 냉각되어서 다시 약탕기 내에 충진되므로, 이때 충진되는 물의 양과 증숙시간 및 원하는 순도를 고려하여 적당량을 투입하였다.The water entering the brewing machine, such as Ogapi (leaves and fruits) is cooled by the steam generated by the heating is filled again in the brewing machine, at this time, an appropriate amount was added in consideration of the amount of water and steaming time and the desired purity.
만약, 상기의 약탕기를 통해 100℃이상에서 1시간동안 증숙시키지 않으면 오가피의 잎과 열매에 대한 특유의 풋 냄새와 쓴맛을 제거할 수 없으며 맛과 색깔도 소비자의 기호도에 부적합한 문제가 있다.If the steaming machine is not steamed for 1 hour at 100 ° C. or higher, the greenish odor and bitter taste of the leaves and fruits of the ogapi cannot be removed, and the taste and color are also inadequate to the consumer's taste.
다음으로, 상기에서 추출된 단호박 엑기스와 오가피의 엑기스를 혼합기에 넣어 혼합하게 되는데, 이때 단호박 엑기스 50중량%, 오가피의 잎과 열매 엑기스 50중량%를 각각 혼합기에 넣어 혼합시키게 되는 것이다.Next, the sweet pumpkin extract and the extract of the agapi extracted from the above are put into a mixer, where the 50% by weight of the sweet pumpkin extract, 50% by weight of the leaves and fruit extracts of the organo will be mixed.
상기에서 혼합된 엑기스를 0 내지 5℃에서 10일간 저온 숙성시키게 되는데, 이는 빛이 차단된 곳에서 이루어지는 것이 바람직하며 상기 엑기스의 맛을 오래 보존하기 위한 것이다.The mixed extracts are aged at low temperature for 0 days at 0 to 5 ° C. for 10 days, which is preferably made in a place where light is blocked, to preserve the flavor of the extracts for a long time.
상기에서 숙성된 엑기스를 일정한 포장용기에 포장하여 소비자에게 제공하게 되는 것이다.The aged extract is packaged in a certain packaging container to provide to the consumer.
상기에서 설명한 설정 온도 및 시간은 여러 번을 수행한 반복 실험을 통해 제조하는 과정에서 시행착오를 거쳐 확인된 것임을 밝혀두는 바이다.The set temperature and time described above will be found to be confirmed through trial and error during the manufacturing process through repeated experiments performed several times.
또한, 소비자의 기호에 따라 상기의 혼합기에 넣는 엑기스를 단호박 엑기스와 오가피의 엑기스 뿐만 아니라 미리 준비된 다른 약재인 당귀, 감초, 구기자, 오미자, 꿀, 갈근, 생강 및 대추 각각의 엑기스를 일정한 중량비율로 혼합기에 넣어 혼합시킬 수가 있는 것이다.In addition, according to the preferences of the consumers, the extracts of the above-mentioned pumpkins and the extracts of the organza, as well as the extracts of donkeys, licorice, wolfberry, Schisandra chinensis, honey, root, ginger and jujube in a certain weight ratio It can be mixed in a mixer.
즉, 상기 혼합기에는 기본 주성분인 단호박 엑기스 35중량%, 오가피의 잎과 열매 엑기스 35중량%을 넣은 다음 다른 약재인 당귀 5.5중량%, 감초 2중량%, 구기자 6중량%, 오미자 6중량%, 꿀 3중량%, 갈근 4중량%, 생강 2중량% 및 대추 1.5중량%로 하는 각각의 엑기스를 혼합기에 넣어 전체적으로 혼합시키게 되는 것이다.That is, in the mixer, 35% by weight of sweet pumpkin extract, 35% by weight of the leaves and fruit extracts of Ogapi, and then 5.5% by weight of Angelica, 2% by weight of licorice, 6% by weight of wolfberry, 6% by weight of Schisandra chinensis, honey 3% by weight, 4% by weight of root, 2% by weight of ginger and 1.5% by weight of jujube, each extract is put into a mixer to be mixed as a whole.
참고로, 본 발명에서 사용되는 상기 단호박 및 오가피외에 다른 약재인 당귀, 감초, 구기자, 오미자, 꿀, 갈근, 생강 및 대추 각각에 대한 효능을 살펴보기로 한다. 이는 본 발명에 대한 이해를 주기 위한 것이다.For reference, besides the sweet pumpkin and ogapi used in the present invention will be examined the efficacy for each of the other medicines Angelica, licorice, wolfberry, Schisandra chinensis, honey, brown root, ginger and jujube. This is to give an understanding of the present invention.
당귀는 승검초의 뿌리를 한의학에서 가르키는 말로서, 달고 맵고, 따뜻한 성질을 가지며, 특히 간(肝), 심(心), 비(脾)에 작용하여 정력(강정), 피로회복, 식욕증진 및 진정효과가 있으며, 간을 보호하고 글리코겐(Glycogen)의 감소를 방지하 고, 비타민E 결핍증에 대항하는 작용이 있다.Dongguk refers to the root of Seunggeumcho in Oriental Medicine. It is sweet, spicy, and warm. Especially, it acts on the liver, heart, and rain, and it helps to improve energy, fatigue, appetite, and calm. It works, protects the liver, prevents the reduction of glycogen, and fights vitamin E deficiency.
감초는 한약재로 가장 일반적으로 사용되는 것으로서, 약의 성분은 따뜻하고 맛이 달며 독이 없고 백 가지의 독을 풀어 주는 효과가 있다.Licorice is the most commonly used herbal medicine, the ingredients of the drug is warm, sweet, non-toxic, and has the effect of releasing hundred poisons.
구기자는 가지과의 낙엽성관목식물인 영하구기와 구기의 성숙한 과일로서, 줄기, 잎, 열매, 뿌리등 전체를 사용하고, 성질은 달고, 간, 신경 등에 작용하며, 효능은 정력(자양, 강장), 피로회복, 체력증강에 매우 좋으며, 간세포내 지방침적을 억제하는 작용과 간세포의 신생을 촉진하는 작용이 있다.Goji is a deciduous shrub of the branch family and the fruit of the Goji and the mature fruit of Goji, using the whole stem, leaves, fruits, roots, etc., sweet nature, acts on the liver, nerves, etc. Efficacy (nutrition, tonic) It is very good for recovery of fatigue and physical strength. It has the effect of suppressing hepatic intellectual policy and promoting the creation of hepatocytes.
오미자는 오미자과의 낙엽 활엽 만목으로, 시고 따뜻한 성질을 가지고 있으며, 폐, 위, 심장에 작용하고, 정력(자양, 강장), 피로회복, 체력증강에 매우 좋ㅇ으며, 내분비액의 분비를 촉진시키는데 탁월한 효과가 있다. Schisandra chinensis is a deciduous broad-leaved tree of Schisandra chinensis, has sour and warm properties, works on the lungs, stomach and heart, and is very good for energetic (nutrition, tonic), fatigue recovery, physical strength enhancement, and promotes endocrine secretion Excellent effect
꿀은 영양공급, 조혈, 소염, 세포기능강화와 빈혈 및 간장병의 예방과 치료에 효과가 있으며, 피로회복, 숙취제거, 혈행개선 등의 효과가 있다.Honey is effective for nutrition, hematopoiesis, anti-inflammatory, cell function enhancement and prevention and treatment of anemia and hepatic disease. It has effects such as fatigue recovery, hangover removal and blood circulation improvement.
갈근은 칡뿌리 성분이 고르고 맛이 달며 독이 없고 풍독의 두통을 낫게 하고, 술독을 풀어주는 효과가 있다.Brown root has even roots, tastes good, is not poisonous, and relieves headaches from poisonous poisons.
생강은 생강과의 재배 다년초로 맵고 조금 화끈한 성질을 가지며, 폐, 비장에 작용하여 방향 건위제로 간위, 진통, 해소, 복통 및 냉증에 효과가 있다.Ginger is a cultivated perennial herbaceous, hot and slightly hot. It acts on the lungs and spleen and acts as an air conditioner for liver, analgesic, relieves, abdominal pain and coldness.
대추는 달고 조금 따뜻한 성질을 가지고 있으며, 작용부위는 비, 위, 심, 간에 작용하고, 단백질, 당류, 유기산점액질과 비타민(A, B2, C) 등이 들어 있으며, 혈청 총단백질과 알부민(Albumin)을 증가시키며 간을 보호하는 작용이 있다.Jujube is sweet and has a little warm properties, the action site is rain, stomach, heart, liver, protein, sugars, organic acid mucus and vitamins (A, B2, C), etc., serum total protein and albumin (Albumin ) Increases the function of protecting the liver.
상기에서 설명한 다른 약재들의 효능을 살펴본 바와 같이, 상기의 약재들은 각각 간을 보호하는데 유용한 것임을 알 수 있지만 약재의 특성상 서로 다른 약재를 배합할 경우 서로의 기운을 떨어뜨리거나 부작용을 유발할 수 있는 것이며, 배합되는 비율에 따라 발휘되는 약재의 특성이 전혀 다르게 나타나기도 한다. As described above, the effects of the other medicines described above, but it can be seen that each of the above medicines are useful for protecting the liver, but if the combination of different medicines due to the nature of the medicines may cause each other's energy or cause side effects, Depending on the blending ratio, the properties of the medicinal herbs may appear completely different.
본 발명자는 이러한 약재의 특성을 잘 이해하고 숙취해소를 위한 최적의 약재와 배합비율에 대해 연구하여 반복적인 실험을 실시하였으며, 그 결과 본 발명에 개시되어 있는 바와 같이 최적의 배합비율을 얻게 되었다.The present inventors well understood the characteristics of these medicines and conducted an iterative experiment by studying the optimal medicines and compounding ratio for hangover relief, and as a result it was obtained the optimum compounding ratio.
이하의 실험예에서 본 발명에 따른 제조방법에 의해 제조된 음료에 대해 관능검사를 실시하여 평가하였다.In the following experimental example, the beverage prepared by the manufacturing method according to the present invention was evaluated by performing a sensory test.
[[ 실험예Experimental Example 1] One]
관능검사는 어린이 20명(남녀 10명씩), 청소년 20명(남녀 10명씩), 일반주부 10명, 성인남성 10명, 65세 이상 일반인 20명(남녀 10명씩)하여 총 80명을 대상으로 색, 향, 맛, 기호도를 구분하여 1점 매우 나쁘다, 2점 나쁘다, 3점 보통이다, 4점 좋다, 5점 매우 좋음으로 나타나는 5점 기호척도법을 사용하였다.Sensory tests were performed on 80 children (20 males and 10 males), 20 adolescents (10 males and 10 females), 10 general housewives, 10 adult males, and 20 general citizens over 65 years old (10 males and 10 females). The five-point symbol scale method was used to classify aroma, taste, taste, 1 point very bad, 2 points bad, 3 points normal, 4 points good, 5 points very good.
이에, 그 결과를 평균하여 하기 표 1에 나타낸 것이다.Thus, the results are averaged and shown in Table 1 below.
(( 실시예Example 1) One)
본 발명에서 설명한 단호박과 오가피를 주성분으로 한 음료의 제조방법에 의해 실시된 것으로, 추출된 단호박 엑기스와 오가피의 엑기스 각각 50중량% 씩 혼합기에 넣어 혼합시킨 다음 혼합된 엑기스를 0 내지 5℃에서 10일간 저온 숙성시켜 제조된 음료를 제공하였다.It was carried out by the method for producing a beverage containing the sweet pumpkin and the organza described in the present invention, 50% by weight each of the extracted pumpkin extract and the extract of the organza were mixed in a mixer, and then mixed mixed extracts at 0 to 5 ℃ 10 A beverage prepared by low temperature aging daily was provided.
(( 비교예Comparative example 1) One)
본 발명에서 설명한 제조방법 중에 단호박만 엑기스로 추출하여 숙성시킨 음료를 대조군으로 사용하였다.In the manufacturing method described in the present invention, only the sweet pumpkin extracted with the extract and aged was used as a control.
(( 비교예Comparative example 2) 2)
본 발명에서 설명한 제조방법 중에 오가피의 잎과 열매만 엑기스로 추출하여 숙성시킨 음료를 대조군으로 사용하였다.In the manufacturing method described in the present invention, only the leaves and berries of the organza extract extracted with extract were used as controls.
상기 표 1에서 나타낸 바와 같이, 본 발명에 따라 제조된 음료(실시예 1)는 비교예에 비해 월등히 우수함을 확인할 수가 있고, 특히 단호박 또는 오가피 각각만 추출하여 숙성시킨 음료는 일반인들의 입맛에 적응하기에는 부족한 상태임을 고려할 때 본 발명에 의해 제조된 음료의 상품성은 높다고 할 것이다.As shown in Table 1, the beverage prepared according to the present invention (Example 1) can be seen to be significantly superior to the comparative example, in particular, the beverage extracted and matured only sweet pumpkin or Ogapi each to adapt to the taste of the general public Considering the lack of state the commerciality of the beverage produced by the present invention will be said to be high.
[[ 실험예Experimental Example 2] 2]
관능검사는 어린이 20명(남녀 10명씩), 청소년 20명(남녀 10명씩), 일반주부 10명, 성인남성 10명, 65세 이상 일반인 20명(남녀 10명씩)하여 총 80명을 대상으로 색, 향, 맛, 기호도를 구분하여 1점 매우 나쁘다, 2점 나쁘다, 3점 보통이다, 4점 좋다, 5점 매우 좋음으로 나타나는 5점 기호척도법을 사용하였다.Sensory tests were performed on 80 children (20 males and 10 males), 20 adolescents (10 males and 10 females), 10 general housewives, 10 adult males, and 20 general citizens over 65 years old (10 males and 10 females). The five-point symbol scale method was used to classify aroma, taste, taste, 1 point very bad, 2 points bad, 3 points normal, 4 points good, 5 points very good.
이에, 그 결과를 평균하여 하기 표 2에 나타낸 것이다.Thus, the results are averaged and shown in Table 2 below.
(( 실시예Example 2) 2)
본 발명에서 설명한 단호박과 오가피를 주성분으로 한 음료의 제조방법에 의해 실시된 것으로, 추출된 단호박 엑기스와 오가피의 엑기스 각각 35중량% 씩 혼합기에 넣은 다음 다른 약재인 당귀 5.5중량%, 감초 2중량%, 구기자 6중량%, 오미자 6중량%, 꿀 3중량%, 갈근 4중량%, 생강 2중량% 및 대추 1.5중량%로 한 각각 엑기스를 혼합기에 넣어 전체적으로 혼합시킨 다음 혼합된 엑기스를 0 내지 5℃에서 10일간 저온 숙성시켜 제조된 음료를 제공하였다.It was carried out by the method for producing a beverage containing the sweet pumpkin and the scabies described in the present invention, and the extracted sweet pumpkin extract and the extract of the scabies were put into a mixer by 35% by weight, respectively, and the other medicinal herbs Angelica 5.5% by weight, licorice 2% by weight , 6% by weight of wolfberry, 6% by weight of Schisandra chinensis, 3% by weight of honey, 4% by weight of brown root, 2% by weight of ginger and 1.5% by weight of jujube. It was provided for a beverage prepared by low temperature aging for 10 days.
(( 비교예Comparative example 1) One)
본 발명에서 설명한 제조방법 중에 단호박만 엑기스로 추출하여 숙성시킨 음료를 대조군으로 사용하였다.In the manufacturing method described in the present invention, only the sweet pumpkin extracted with the extract and aged was used as a control.
(( 비교예Comparative example 2) 2)
본 발명에서 설명한 제조방법 중에 오가피의 잎과 열매만 엑기스로 추출하여 숙성시킨 음료를 대조군으로 사용하였다.In the manufacturing method described in the present invention, only the leaves and berries of the organza extract extracted with extract were used as controls.
(( 비교예Comparative example 3) 3)
본 발명에서 설명한 제조방법 중에 오가피의 잎과 열매만 엑기스로 추출하여 숙성시킨 음료(실시예 1)를 대조군으로 사용하였다.In the manufacturing method described in the present invention, only the leaves and berries of the extract of Ogapi were extracted by extracting and aged (Example 1).
상기 표 2에서 나타낸 바와 같이, 상기의 표 1에서와 마찬가지로 본 발명에 따라 제조된 음료는 비교예 1, 2에 비해 월등히 우수함을 확인할 수가 있고, 또한 비교예 3에 비해서도 약간 우수한 결과가 나타나고 있음을 확인할 수 있으며, 특히 비교예 1과 비교예 2를 통해 제조되는 음료는 일반인들의 입맛에 적응하기에는 부족한 상태임을 고려할 때 이 또한 본 발명에 의해 제조된 음료의 상품성은 높다고 할 것이다.As shown in Table 2, it can be confirmed that the beverage prepared according to the present invention as in Table 1 above is significantly superior to Comparative Examples 1 and 2, and also slightly superior results compared to Comparative Example 3. It can be confirmed, in particular, considering that the beverage prepared by Comparative Example 1 and Comparative Example 2 is insufficient to adapt to the taste of the general public, this also will be said that the commerciality of the beverage produced by the present invention is high.
마지막으로, 본 발명인 단호박과 오가피를 주성분으로 한 음료의 제조방법을 실행하는데 있어 다양하게 변형될 수 있고 여러 가지 형태를 취할 수 있지만, 본 발명은 상기의 상세한 설명에서 언급되는 특별한 형태로 한정되는 것이 아닌 것으로 이해되어야 하며, 오히려 첨부된 청구범위에 의해 정의되는 본 발명의 정신과 범위 내에 있는 모든 변형물과 균등물 및 대체물을 포함하는 것으로 이해되어야 한다.Finally, the present invention may be variously modified and may take various forms in carrying out a method for preparing a beverage mainly containing sweet pumpkin and agapi, but the present invention is limited to the specific forms mentioned in the above description. It is to be understood that the present invention is not to be construed as including all modifications, equivalents, and substitutes within the spirit and scope of the present invention as defined by the appended claims.
Claims (4)
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102657357A (en) * | 2012-05-31 | 2012-09-12 | 柳忠润 | Acanthopanax beverage and preparation method thereof |
| CN103478829A (en) * | 2013-08-30 | 2014-01-01 | 铜陵市天屏山调味品厂 | Ginger-jujube juice beverage and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102657357A (en) * | 2012-05-31 | 2012-09-12 | 柳忠润 | Acanthopanax beverage and preparation method thereof |
| CN103478829A (en) * | 2013-08-30 | 2014-01-01 | 铜陵市天屏山调味品厂 | Ginger-jujube juice beverage and preparation method thereof |
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