KR20110056776A - Vegetables or fruits enzymes and a producing mathod thereof - Google Patents
Vegetables or fruits enzymes and a producing mathod thereof Download PDFInfo
- Publication number
- KR20110056776A KR20110056776A KR1020090113241A KR20090113241A KR20110056776A KR 20110056776 A KR20110056776 A KR 20110056776A KR 1020090113241 A KR1020090113241 A KR 1020090113241A KR 20090113241 A KR20090113241 A KR 20090113241A KR 20110056776 A KR20110056776 A KR 20110056776A
- Authority
- KR
- South Korea
- Prior art keywords
- brown rice
- enzyme
- fruit
- sugar
- rice extract
- Prior art date
Links
- 108090000790 Enzymes Proteins 0.000 title claims abstract description 63
- 102000004190 Enzymes Human genes 0.000 title claims abstract description 63
- 235000013399 edible fruits Nutrition 0.000 title claims description 18
- 235000013311 vegetables Nutrition 0.000 title claims description 14
- 235000021329 brown rice Nutrition 0.000 claims abstract description 47
- 235000000346 sugar Nutrition 0.000 claims abstract description 19
- 238000000034 method Methods 0.000 claims abstract description 13
- 239000007788 liquid Substances 0.000 claims abstract description 8
- 229920001542 oligosaccharide Polymers 0.000 claims abstract description 7
- 150000002482 oligosaccharides Chemical class 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 235000012055 fruits and vegetables Nutrition 0.000 claims abstract description 5
- 238000000354 decomposition reaction Methods 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- 238000000227 grinding Methods 0.000 claims description 3
- 230000002255 enzymatic effect Effects 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 150000001720 carbohydrates Chemical class 0.000 abstract description 2
- 239000000203 mixture Substances 0.000 abstract 2
- 229940088598 enzyme Drugs 0.000 description 51
- 238000000855 fermentation Methods 0.000 description 17
- 230000004151 fermentation Effects 0.000 description 17
- 241000282414 Homo sapiens Species 0.000 description 6
- 230000000593 degrading effect Effects 0.000 description 6
- 235000014036 Castanea Nutrition 0.000 description 5
- 241001070941 Castanea Species 0.000 description 5
- 238000002360 preparation method Methods 0.000 description 5
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 4
- 244000046052 Phaseolus vulgaris Species 0.000 description 4
- 240000008866 Ziziphus nummularia Species 0.000 description 4
- 239000008122 artificial sweetener Substances 0.000 description 4
- 235000021311 artificial sweeteners Nutrition 0.000 description 4
- 238000006243 chemical reaction Methods 0.000 description 4
- 235000011511 Diospyros Nutrition 0.000 description 3
- 240000008620 Fagopyrum esculentum Species 0.000 description 3
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 3
- 240000004670 Glycyrrhiza echinata Species 0.000 description 3
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 description 3
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 description 3
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 description 3
- 241000282412 Homo Species 0.000 description 3
- 239000001913 cellulose Substances 0.000 description 3
- 229920002678 cellulose Polymers 0.000 description 3
- 229940010454 licorice Drugs 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- LQIAZOCLNBBZQK-UHFFFAOYSA-N 1-(1,2-Diphosphanylethyl)pyrrolidin-2-one Chemical compound PCC(P)N1CCCC1=O LQIAZOCLNBBZQK-UHFFFAOYSA-N 0.000 description 2
- 241000332371 Abutilon x hybridum Species 0.000 description 2
- 244000298697 Actinidia deliciosa Species 0.000 description 2
- 235000009436 Actinidia deliciosa Nutrition 0.000 description 2
- 241001116389 Aloe Species 0.000 description 2
- 235000003261 Artemisia vulgaris Nutrition 0.000 description 2
- 240000006891 Artemisia vulgaris Species 0.000 description 2
- 240000007124 Brassica oleracea Species 0.000 description 2
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 2
- 235000012905 Brassica oleracea var viridis Nutrition 0.000 description 2
- 244000025254 Cannabis sativa Species 0.000 description 2
- 244000020518 Carthamus tinctorius Species 0.000 description 2
- 235000003255 Carthamus tinctorius Nutrition 0.000 description 2
- 241001233914 Chelidonium majus Species 0.000 description 2
- 235000000604 Chrysanthemum parthenium Nutrition 0.000 description 2
- 241000132536 Cirsium Species 0.000 description 2
- 244000236655 Diospyros kaki Species 0.000 description 2
- 240000007890 Leonurus cardiaca Species 0.000 description 2
- 235000000802 Leonurus cardiaca ssp. villosus Nutrition 0.000 description 2
- 244000070406 Malus silvestris Species 0.000 description 2
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 2
- 235000011613 Pinus brutia Nutrition 0.000 description 2
- 241000018646 Pinus brutia Species 0.000 description 2
- 108010059820 Polygalacturonase Proteins 0.000 description 2
- 244000300264 Spinacia oleracea Species 0.000 description 2
- 235000009337 Spinacia oleracea Nutrition 0.000 description 2
- 240000001949 Taraxacum officinale Species 0.000 description 2
- 235000005187 Taraxacum officinale ssp. officinale Nutrition 0.000 description 2
- 235000009754 Vitis X bourquina Nutrition 0.000 description 2
- 235000012333 Vitis X labruscana Nutrition 0.000 description 2
- 240000006365 Vitis vinifera Species 0.000 description 2
- 235000014787 Vitis vinifera Nutrition 0.000 description 2
- 244000273928 Zingiber officinale Species 0.000 description 2
- 235000006886 Zingiber officinale Nutrition 0.000 description 2
- 240000003307 Zinnia violacea Species 0.000 description 2
- 235000011399 aloe vera Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 108010093305 exopolygalacturonase Proteins 0.000 description 2
- 235000008397 ginger Nutrition 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 230000004060 metabolic process Effects 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 239000001814 pectin Substances 0.000 description 2
- 229920001277 pectin Polymers 0.000 description 2
- 235000010987 pectin Nutrition 0.000 description 2
- 150000008163 sugars Chemical class 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 241000244203 Caenorhabditis elegans Species 0.000 description 1
- 235000012766 Cannabis sativa ssp. sativa var. sativa Nutrition 0.000 description 1
- 235000012765 Cannabis sativa ssp. sativa var. spontanea Nutrition 0.000 description 1
- 108010059892 Cellulase Proteins 0.000 description 1
- 241000723267 Diospyros Species 0.000 description 1
- 108010073178 Glucan 1,4-alpha-Glucosidase Proteins 0.000 description 1
- 102000004195 Isomerases Human genes 0.000 description 1
- 108090000769 Isomerases Proteins 0.000 description 1
- 235000011430 Malus pumila Nutrition 0.000 description 1
- 235000015103 Malus silvestris Nutrition 0.000 description 1
- 235000006679 Mentha X verticillata Nutrition 0.000 description 1
- 244000246386 Mentha pulegium Species 0.000 description 1
- 235000016257 Mentha pulegium Nutrition 0.000 description 1
- 235000002899 Mentha suaveolens Nutrition 0.000 description 1
- 235000004357 Mentha x piperita Nutrition 0.000 description 1
- 235000001636 Mentha x rotundifolia Nutrition 0.000 description 1
- 240000002853 Nelumbo nucifera Species 0.000 description 1
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 1
- 240000003296 Petasites japonicus Species 0.000 description 1
- 235000003823 Petasites japonicus Nutrition 0.000 description 1
- 241000209504 Poaceae Species 0.000 description 1
- 102000004139 alpha-Amylases Human genes 0.000 description 1
- 108090000637 alpha-Amylases Proteins 0.000 description 1
- 229940024171 alpha-amylase Drugs 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 235000021016 apples Nutrition 0.000 description 1
- 235000019463 artificial additive Nutrition 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000001436 butterbur Nutrition 0.000 description 1
- 235000009120 camo Nutrition 0.000 description 1
- 238000006555 catalytic reaction Methods 0.000 description 1
- 229940106157 cellulase Drugs 0.000 description 1
- 235000005607 chanvre indien Nutrition 0.000 description 1
- 239000005515 coenzyme Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 150000002016 disaccharides Chemical class 0.000 description 1
- 238000006911 enzymatic reaction Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000001279 glycosylating effect Effects 0.000 description 1
- 239000011487 hemp Substances 0.000 description 1
- 235000001050 hortel pimenta Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 235000021278 navy bean Nutrition 0.000 description 1
- 235000021018 plums Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 230000035484 reaction time Effects 0.000 description 1
- 230000007420 reactivation Effects 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 230000009469 supplementation Effects 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
Classifications
-
- 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
- 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
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)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
Description
본 발명은 밤, 감, 콩나물, 대추 등의 다양한 과채류에 현미 추출액과 설탕을 가하여 20℃ 내지 40℃ 온도에서 자연 발효시켜서 얻어지는 과채류 효소 및 이의 제조방법에 관한 것이다.The present invention relates to a fruit vegetable enzyme obtained by natural fermentation at 20 ° C. to 40 ° C. by adding brown rice extract and sugar to various fruit vegetables such as chestnuts, persimmons, bean sprouts, jujube and the like and a preparation method thereof.
인체의 신진 대사는 대부분 효소의 촉매 작용에 의해 일어난다. 인체 내의 신진 대사를 조사해 보면 수천 내지 수만 종류의 화학 작용이 일어나고 있으므로 학자들은 우리 몸 속의 효소의 종류도 수천 내지 수만종이나 된다고 말하고 있다.Metabolism in the human body is mostly caused by the catalysis of enzymes. By examining metabolism in the human body, thousands of tens of thousands of chemical reactions take place, and scholars say that there are thousands or tens of thousands of enzymes in our bodies.
즉, 효소는 우리 인체 내에서 없어서는 안 될 존재이며 인간은 한시도 효소 없이는 살아갈 수 없으므로 효소는 인간 생명 자체라고 할 수 있는데, 이와 같은 효소가 활동하기 위해서는 반드시 비타민, 미네랄을 함께 필요로 하기 때문에 이들을 '보효소'라고 부르기도 한다.In other words, enzymes are indispensable in the human body, and humans cannot live without enzymes for a limited time, so enzymes are human life itself. These enzymes require vitamins and minerals to work together. Coenzyme.
따라서 효소가 많다는 것은 비타민, 미네랄이 많다는 뜻이고 또한 효소 자체가 아미노산으로 이루어져 있기 때문에 아미노산도 많이 함유되어 있다는 의미로 해석할 수 있다.Therefore, a lot of enzymes means a lot of vitamins and minerals, and also because the enzyme itself consists of amino acids can be interpreted to mean that it contains a lot of amino acids.
그러나 효소는 열에 약하여 40℃부터 파괴되기 시작하여 70℃ 정도면 대개가 파괴되어 버리게 되므로 무엇이든 불에 익혀 먹는 화식을 주로 하고 있는 현대인들은 절대적으로 효소가 부족한 식사를 하고 있는 실정이다. 따라서 세계 각 나라에서는 효소 보충을 위한 식품을 많이 개발하고자 노력하고 있으며 일본에서 처음 개발되었던 '야채 효소'를 그 예로 들 수 있다.However, because the enzyme is weak to heat and starts to be destroyed at 40 ° C. and is usually destroyed at about 70 ° C., the modern man who eats almost any fire is eating an enzyme that is absolutely lacking in enzymes. Therefore, countries around the world are trying to develop a lot of foods for enzyme supplementation. For example, 'vegetable enzyme' was first developed in Japan.
효소액은 인체 내에서 체내 환경 정비로 혈액을 알칼리성으로 만들고 장 내의 나쁜 세균을 없애며 소화를 촉진시키고 또한 항염증작용, 항균작용, 분해 작용, 혈액 정화 작용, 세포 부활 작용, 면역력 증가 작용 등과 같은 역할을 하고 있다.Enzyme solution makes the blood alkaline with the maintenance of the body's environment in the human body, removes bad bacteria in the intestine, promotes digestion, and also plays a role in anti-inflammatory, antibacterial, degrading, blood purification, cell reactivation, and increased immunity. Doing.
그러나, 현재 과채류 효소액 제조방법은 과실이나 채소, 산야초 등에 설탕이나 올리고당을 원료 중량 대비 1:1로 가한 후 자연발효시키는 방법으로서, 인공감미료인 설탕이나 올리고당 등 당류가 과다하게 사용되고 있어 아토피염을 앓는 사람에게는 좋지 않다는 문제점이 종종 제기되기도 한다. 또한, 인공 당류를 이용한 효소 제조방법에서는 통상 3~8개월 정도의 시간이 경과해야만 효소액을 얻을 수 있다. However, currently, the method of preparing fruit vegetable enzyme liquid is a method of adding fermentation of sugar or oligosaccharide to fruits, vegetables, and wild grasses in a 1: 1 ratio to the weight of the raw material, and then fermenting it naturally. Sometimes the problem is not good for humans. In addition, in the enzyme production method using artificial sugars, the enzyme liquid can be obtained only after a period of about 3 to 8 months.
본 발명의 목적은 상기 문제점을 해결하고 인체에 해로운 인공감미료 대신 현미 추출액을 이용하여 효소액을 제조하려는 것이다.An object of the present invention is to solve the above problems and to prepare an enzyme solution using brown rice extract instead of artificial sweeteners harmful to humans.
또한, 본 발명의 목적은 콩나물, 대추, 밤, 산야초, 매실 등 다양한 과채류로부터 단시간 내에 효소를 제조하려는 것이다.In addition, an object of the present invention is to prepare an enzyme from a variety of fruit vegetables such as bean sprouts, jujube, chestnut, wild grass, plums in a short time.
또한, 본 발명의 목적은 인공감미료나 인공첨가물 사용을 최소화하고 색, 맛, 향이 우수한 효소를 제공하려는 것이다.It is also an object of the present invention to minimize the use of artificial sweeteners or artificial additives and to provide enzymes with excellent color, taste, and aroma.
상기 목적을 달성하기 위하여 본 발명자는 각종 과일류, 채소류 등의 과채류를 발효시킴에 있어서, 설탕이나 올리고당 대신 현미 추출액을 부가함으로써 인공감미료인 설탕 첨가량을 감소시켜 원가 절감 및 건강 증진을 도모하였다. 또한, 현미 추출액을 이용하여 과실 또는 채소를 발효시키는 경우 발효 공정을 현저히 앞당길 수 있다. 설탕만을 넣고 발효시키는 경우 통상 보름 이상 시간이 경과해야만 발효가 서서히 일어나고, 충분히 발효된 효소액을 얻기 위해서는 최소 3개월 내지 10개월 정도가 소요되었다. 그러나, 현미 추출액을 부가하는 경우 자연발효공정이 현저히 앞당겨져 발효시킨지 하루가 되면서 발효가 시작되어 3일~25일 정도에 우수한 효소액을 얻을 수 있었다.In order to achieve the above object, the present inventors in the fermentation of fruit and vegetables such as various fruits, vegetables, etc., by adding brown rice extract instead of sugar or oligosaccharide to reduce the sugar added amount of artificial sweeteners to reduce the cost and promote health. In addition, fermentation of fruits or vegetables using brown rice extract can significantly speed up the fermentation process. In the case of fermentation with only sugar, fermentation occurs slowly only after more than a full time, and at least 3 to 10 months were required to obtain a sufficiently fermented enzyme solution. However, when the brown rice extract was added, the natural fermentation process was significantly advanced, and the fermentation started as soon as the fermentation was started, thereby obtaining an excellent enzyme solution in about 3 to 25 days.
본 발명에서 효소액 제조시 발효에 사용되는 현미 추출액은 아래와 같이 제 조된다. 현미는 일반 현미 사용도 가능하며, 발아시킨 현미를 사용하면 더욱 바람직하다. 현미를 가열, 분쇄한다. 삶거나 찌는 등 가열 방법에 특별한 제한은 없으나, 노릇하게 볶는 것이 풍미를 더해주어 바람직하다. 가열된 현미에 물을 가하고, 효소를 가하여 당화한 후 여과한다. 이때 당화를 촉진시키기 위하여 현미를 분쇄하는 것이 바람직하다.In the present invention, the brown rice extract used for fermentation in the preparation of the enzyme solution is prepared as follows. Brown rice may be used as a general brown rice, it is more preferable to use a brown rice germinated. Brown rice is heated and pulverized. There is no particular limitation on the heating method, such as boiling or steaming, but roasting it is preferable because it adds flavor. Water is added to the heated brown rice, an enzyme is added to saccharify and filtered. At this time, it is preferable to grind brown rice in order to promote saccharification.
현미를 가열처리한 다음 효소처리공정에는 액화 효소(α-amylase), 당화 효소(amyloglucosidase 등)를 가하고, 필요에 따라 펙틴 분해효소(pectinase), 셀룰로즈 분해효소(cellulase) 및 이성화효소(isomerase) 중 1종 이상을 추가로 가하여 현미의 다당류를 소화, 흡수가 용이한 단당류 또는 이당류로 분해한다. 현미는 볶기 전 발아시켜 본 발명 음료의 원재료로 이용하는 것이 바람직하다.After heat treatment of brown rice, liquefied enzyme (α-amylase), glycosylated enzyme (amyloglucosidase, etc.) is added to the enzyme treatment process, and if necessary, pectinase, cellulose degrading enzyme (cellulase) and isomerase Add one or more kinds to decompose the brown sugar polysaccharides into monosaccharides or disaccharides that are easy to digest and absorb. Brown rice is preferably germinated before roasting and used as a raw material of the beverage of the present invention.
상기 액화 효소 등 효소의 사용량에 특별한 제한이 있는 것은 아니나, 경제적인 면과 적절한 반응 시간 내의 반응 정도를 고려할 때 액화 효소는 0.05~1중량%, 당화 효소는 0.05~1중량%, 펙틴 분해효소는 0.05~0.5중량%, 셀룰로즈 분해효소는 0.0001~0.01중량%, 이성화 효소는 0.0001~0.01중량% 사용하는 것이 바람직하다.There is no particular restriction on the amount of enzymes such as liquefied enzymes, but considering the economic aspect and the degree of reaction within an appropriate reaction time, the liquefied enzyme is 0.05 to 1% by weight, the glycated enzyme is 0.05 to 1% by weight, and the pectin degrading enzyme is It is preferable to use 0.05-0.5 weight%, 0.0001 to 0.01 weight% of cellulose degrading enzyme, and 0.0001 to 0.01 weight% of isomerizing enzyme.
또한, 효소의 반응 온도는 실온(통상 20℃) 이상이면 가능하며, 바람직하게는 30℃ 이상, 더욱 바람직하게는 액화 효소는 60~100℃, 당화효소, 펙틴 분해효소, 셀룰로즈 분해효소, 이성화 효소 등은 40~65℃의 범위에서 반응시킨다.In addition, the reaction temperature of the enzyme can be at room temperature (usually 20 ° C.) or higher, preferably 30 ° C. or higher, and more preferably, the liquefied enzyme is 60-100 ° C., glycosylating enzyme, pectin degrading enzyme, cellulose degrading enzyme, and isomerizing enzyme. Etc. make it react in the range of 40-65 degreeC.
본 발명은 매실, 감, 포도, 밤, 대추, 콩나물, 알로에, 백년초 열매, 무화과 열매, 키위, 황기, 감초, 쑥, 생강, 칡뿌리, 솔잎, 박하, 사과, 민들레, 케일, 신 선초, 둥굴레, 맥문동, 구절초, 더덕, 도라지, 홍화씨, 엉겅퀴, 연근, 익모초, 원추리, 시금치, 애기똥풀, 약모밀, 달래, 머위 등 다양한 과일이나 나무 열매, 생약, 채소 등을 1종 이상 선택하고, 여기에 현미 추출액과 설탕(또는 올리고당)을 가하여 20℃ 내지 35℃ 온도에서 3일 내지 25일간 자연 발효시켜서 얻어지는 효소액을 제공한다. 본 발명 명세서 및 청구범위에서 "과채류"라 함은 상기 매실, 감, 포도, 밤, 대추, 콩나물, 알로에, 백년초 열매, 무화과 열매, 키위, 황기, 감초, 쑥, 생강, 칡뿌리, 솔잎, 박하, 사과, 민들레, 케일, 신선초, 둥굴레, 맥문동, 구절초, 더덕, 도라지, 홍화씨, 엉겅퀴, 연근, 익모초, 원추리, 시금치, 애기똥풀, 약모밀, 달래, 머위 등 다양한 과일이나 나무 열매, 생약, 채소 등을 총괄하는 의미로 사용하였다. The present invention, plum, persimmon, grape, chestnut, jujube, bean sprouts, aloe, zinnia fruit, fig fruit, kiwi fruit, licorice, mugwort, ginger, haricot, pine needles, peppermint, apple, dandelion, kale, sour vinegar, roundcorn Select one or more of various fruits such as Macmundong, gujeolcho, deodeok, bellflower, safflower seed, thistle, lotus root, motherwort, cone, spinach, celandine, buckwheat, soothe, buckwheat, etc., and brown rice extract And sugar (or oligosaccharide) are added to provide an enzyme liquid obtained by naturally fermenting at 20 ℃ to 35 ℃ temperature for 3 to 25 days. In the present specification and claims, the term "fruit and vegetable" refers to the plum, persimmon, grape, chestnut, jujube, bean sprouts, aloe, zinnia fruit, fig fruit, kiwi fruit, licorice, licorice, mugwort, ginger, rootroot, pine needles, mint Apples, Dandelions, Kale, Sinchocho, Roundworm, Macmun-dong, Gujeolcho, Deodeok, Bellflower, Safflower Seed, Thistle, Lotus Root, Motherwort, Coniferous, Spinach, Celandine, Dense Buckwheat, Soothe, Butterbur etc. It was used as a general meaning.
또한, 본 발명은 상기 현미 추출액이 현미를 가열하고, 물을 가한 후, 효소 분해하여 얻어지는 것임을 특징으로 한다.The present invention is also characterized in that the brown rice extract is obtained by heating brown rice, adding water, and then enzymatically decomposing the same.
또한, 본 발명은 상기 현미가 발아 현미임을 특징으로 한다.In addition, the present invention is characterized in that the brown rice is germinated brown rice.
또한, 본 발명은 상기 효소 분해공정 이전에 현미를 분쇄하는 공정이 부가된 것을 특징으로 한다.In addition, the present invention is characterized in that the step of grinding the brown rice before the enzyme decomposition step is added.
또한, 본 발명은 상기 효소액을 제조할 때 원료 과채류: 현미 추출액: 당류를 1~3 : 1~2 : 1~2 중량비로 가하는 것을 특징으로 한다. 현미 추출액이나 설탕이 과다하면 발효 속도는 좀 더 빨라지나 과채류가 물러지며, 맛이 지나치게 달아진다. 또한, 과채류가 과다하면 발효가 제대로 일어나지 않고 발효 속도가 더뎌진다. 현미 추출액과 당류는 1~2:1~2의 비율 범위에서 발효 효과가 좋고, 효소액의 풍미 가 좋아진다.In addition, the present invention is characterized in that the raw material fruit vegetables: brown rice extract liquid: sugars are added in a weight ratio of 1 to 3: 1 to 2: 1 to 2 when preparing the enzyme solution. Too much brown rice extract or sugar can speed up fermentation, but the fruits and vegetables will recede and the taste will be too sweet. In addition, excessive fruit vegetables do not occur properly and fermentation rate is slow. Brown rice extract and saccharides have a good fermentation effect in the ratio range of 1-2: 1-2, and the flavor of enzyme liquid is improved.
본 발명에 의하면, 과채류 발효 공정에서 인공감미료인 설탕 대신 현미 추출액을 사용함으로써 발효 효과를 현저히 높임과 동시에 건강에 좋은 효소액을 제공한다.According to the present invention, by using brown rice extract instead of sugar as an artificial sweetener in the fruit vegetable fermentation process, the fermentation effect is remarkably enhanced and a healthy enzyme solution is provided.
이하 구체적인 실시예를 들어 본 발명의 구성을 좀더 자세히 설명한다. 그러나, 본 발명의 범위가 아래 실시예의 기재에만 한정되는 것이 아님은 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자에게 자명하다.Hereinafter, the configuration of the present invention will be described in more detail with reference to specific examples. However, it will be apparent to those skilled in the art that the scope of the present invention is not limited only to the description of the following examples.
실시예 1: 현미 추출액 제조 공정Example 1 Brown Rice Extract Preparation Process
가. 현미를 정선하여 세척하고 건조하였다.end. The brown rice was selected, washed and dried.
나. 건조한 현미를 노릇하게 볶았다.I. Dried brown rice browned.
다. 볶아진 현미를 약 100메쉬로 분쇄하였다.All. Roasted brown rice was ground to about 100 mesh.
라. 분쇄된 현미 분말을 물과 1:5 비율(중량)로 혼합하였다.la. The ground brown rice powder was mixed with water in a 1: 5 ratio (weight).
마. 0.2%의 액화 효소를 넣고 90℃에서 1시간 동안 유지하여 반응시켰다.hemp. 0.2% liquefied enzyme was added and maintained at 90 ° C. for 1 hour to react.
바. 60℃로 온도를 조절하여 당화 효소 0.2%, 펙틴 분해효소 0.2%, 셀룰로오즈 분해효소 0.0003%를 넣고 1시간 이상 유지하여 반응시켰다.bar. The temperature was adjusted to 60 ° C., and the reaction was performed by adding 0.2% of saccharifying enzyme, 0.2% of pectinase, and 0.0003% of cellulosease.
사. 105℃ 이상으로 온도를 올려 효소 반응을 정지시켰다.four. The temperature was raised to 105 ° C or higher to stop the enzyme reaction.
아. 60℃ 정도로 온도를 내려 필터프레스기를 이용하여 여과하여 현미 추출 액을 제조하였다.Ah. The temperature was reduced to about 60 ° C. and filtered using a filter press to prepare a brown rice extract.
실시예 2: 효소액 제조Example 2 Preparation of Enzyme Liquid
상기 실시예 1에서 얻은 현미 추출액: 설탕: 생밤(속껍질과 과육 포함, 잘게 다짐)을 1:1:2 중량비로 혼합하고 옹기 항아리에 밀봉하여 30℃의 실내에 두고 3일 내지 25일간 자연발효시켰다.Brown rice extract obtained in Example 1: sugar: raw chestnut (including skin and flesh, finely chopped) was mixed in a 1: 1: 2 weight ratio, sealed in an pottery jar, placed in a room at 30 ° C., and naturally fermented for 3 to 25 days. .
실시예 3: 효소액 제조Example 3: Enzyme Solution Preparation
상기 실시예 1에서 얻은 현미 추출액: 설탕: 매실을 1:1:2 중량비로 혼합하고 옹기 항아리에 밀봉하여 30℃의 실내에 두고 3일 내지 25일간 자연발효시켰다.Brown rice extract obtained in Example 1: sugar: plum: mixed in a 1: 1: 2 weight ratio, sealed in an pottery jar and placed in a room at 30 ℃ natural fermentation for 3 to 25 days.
Claims (7)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020090113241A KR20110056776A (en) | 2009-11-23 | 2009-11-23 | Vegetables or fruits enzymes and a producing mathod thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020090113241A KR20110056776A (en) | 2009-11-23 | 2009-11-23 | Vegetables or fruits enzymes and a producing mathod thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20110056776A true KR20110056776A (en) | 2011-05-31 |
Family
ID=44365089
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020090113241A KR20110056776A (en) | 2009-11-23 | 2009-11-23 | Vegetables or fruits enzymes and a producing mathod thereof |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR20110056776A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103099286A (en) * | 2013-03-04 | 2013-05-15 | 杨耀星 | Sow thistle drink and preparation method of the sow thistle drink |
| CN104522820A (en) * | 2015-01-19 | 2015-04-22 | 中国食品发酵工业研究院 | Mixed fruit and vegetable fermented product and preparation method thereof |
| CN108813044A (en) * | 2018-07-17 | 2018-11-16 | 江西花圣食品有限公司 | A kind of preparation method of pectase honey citron tea |
-
2009
- 2009-11-23 KR KR1020090113241A patent/KR20110056776A/en not_active Application Discontinuation
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103099286A (en) * | 2013-03-04 | 2013-05-15 | 杨耀星 | Sow thistle drink and preparation method of the sow thistle drink |
| CN104522820A (en) * | 2015-01-19 | 2015-04-22 | 中国食品发酵工业研究院 | Mixed fruit and vegetable fermented product and preparation method thereof |
| CN108813044A (en) * | 2018-07-17 | 2018-11-16 | 江西花圣食品有限公司 | A kind of preparation method of pectase honey citron tea |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106721717B (en) | A preparation method of fructus Jujubae juice or fructus Jujubae concentrated clear juice containing high water soluble dietary fiber | |
| JP4521447B2 (en) | Method for producing enzyme-containing health food and health food | |
| CN105018328B (en) | A kind of method that full banana fruits vinegar is brewageed using corn core immobilized acetic acid bacteria | |
| CN102406108A (en) | Cherry jam and preparation method thereof | |
| CN105942061B (en) | A kind of method that complex enzyme hydrolysis prepares horseshoe fruit juice | |
| CN102934715A (en) | Drink containing black tea fungi and method for manufacturing drink | |
| JP2011217678A (en) | Method for producing fermented food material, and fermented food | |
| CN107981340A (en) | A kind of whole plant pectase and preparation method thereof | |
| CN110663940A (en) | Mulberry and wolfberry enzyme and preparation method thereof | |
| JP4302684B2 (en) | Method for producing health food containing Kotara Hinbutu leaf extract | |
| CN103564585A (en) | Preparation method of rhodomyrtus tomentosa beverage | |
| KR101170495B1 (en) | The Salicomia Herbaceal Natural Salt and the Method for Manufacturing Salicomia Herbaceal Natural Salt | |
| CN102344872A (en) | Method for preparing sweet potato yellow wine containing anthocyanidin | |
| CN110699402A (en) | Method for preparing low-methoxyl pectin by using pomace | |
| KR20110056776A (en) | Vegetables or fruits enzymes and a producing mathod thereof | |
| CN103497883A (en) | Ginseng healthy acetic acid drink and production method thereof | |
| JP2007097500A (en) | Method for producing salacia reticulata-containing health food | |
| KR102219727B1 (en) | Manufacturing method of grain syrup comprising ripe persimmon | |
| CN103549595A (en) | Preparation method of psidium guajave drinks | |
| CN103666940A (en) | Process for preparing purple sweet potato liquor with biological enzymolysis method | |
| KR20120074857A (en) | Preparing method for soybean sauce using salicornia herbacea powder by high pressure water extracting | |
| CN104830594A (en) | Making method for pumpkin health wine | |
| CN107212387A (en) | A kind of pectase powder | |
| CN103271355B (en) | Active ingredient contained ginseng healthy food and production method thereof | |
| KR20110012047A (en) | Method for manufacturing health food containing enzyme, and health food |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| WITN | Withdrawal due to no request for examination |