KR20150118509A - Moshi cold broth comprising moshi and manufacturing method thereof - Google Patents
Moshi cold broth comprising moshi and manufacturing method thereof Download PDFInfo
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- KR20150118509A KR20150118509A KR1020140044498A KR20140044498A KR20150118509A KR 20150118509 A KR20150118509 A KR 20150118509A KR 1020140044498 A KR1020140044498 A KR 1020140044498A KR 20140044498 A KR20140044498 A KR 20140044498A KR 20150118509 A KR20150118509 A KR 20150118509A
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- ramie
- extract
- cold
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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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
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- 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)
- Seasonings (AREA)
Abstract
More particularly, the present invention relates to a method of producing ramie extract having a certain sugar content from raw ramie and using the ramie extract as a soup base to produce cold (cold) To a method for producing soup stock and to a method for producing cold soup made therefrom. According to the present invention, it is possible to produce mother liquor with excellent sensuality and functionality by preparing raw livelihoods with little use as a product and using it as a material of cold livestock wastewater.
Description
More particularly, the present invention relates to a method of producing ramie extract having a certain sugar content from raw ramie and using the resulting ramie extract as a material of cold ramie, The present invention relates to a method for producing cold broth having excellent moisture resistance. Also, the present invention relates to cold broth produced by this method.
Seaweed is used in a variety of dishes to enhance the taste and nutrition of food. This type of broth generally uses ingredients that are nutritious and nutritious, and it is common to eat hot. However, despite the fact that the nature of the endangered food contains diverse nutrients, there is a tendency for the broth to have a low preference in summer.
On the other hand, it is commonly known as a low-cost ingredient, but it is an excellent food material that can be used as raw sourced herbs of ramie leaves, and dried ramie leaves are used to make rice cakes, noodles, and various sauces.
In addition, the dietary fiber constitutes half of the carbohydrate weight and contains a lot of routines to strengthen the blood vessels. It contains various kinds of polycarbonate, beta carotene, vitamins, folate, potassium, calcium and iron etc. .
However, despite various factors and efficacy as described above, various applications as a product are not available.
DISCLOSURE Technical Problem Accordingly, the present invention has been made in order to solve the above-mentioned problems, and an object of the present invention is to provide a method for producing a starch, And a method for producing the same.
In order to solve the above-mentioned problems, the present invention provides a method for producing a hair follicle comprising the steps of: (1) drying leaves, stems and at least one of the hair follicles at 60 to 70 ° C for 20 to 30 hours with hot air drying and 70 to 90 mesh; ; (2) 5 to 10% by weight of ramie powder and 90 to 95% by weight of ethanol are mixed, followed by ethanol extraction at 60 to 80 ° C for 50 to 70 minutes, followed by filtration at 150 to 250 mesh to prepare ramie extract; And (3) mixing 60 to 70% by weight of a crude extract with 30 to 40% by weight of maltodextrin and concentrating the mixture at 60 to 70 ° C in vacuo to prepare a ramie extract.
The yield of the ramie extract is preferably 60 to 70% and the sugar content is 40 to 60 brix.
In addition, the concentration of ethanol of the present invention is 55 to 75%, preferably the concentration of ethanol is 70%.
Preferably, the method further comprises sterilizing, cooling and packaging the ramie extract of step (3).
The present invention also provides a ramie extract, which is produced by the process for producing ramie extract of the present invention.
Further, the present invention provides a broth of cold broth characterized by containing the ramie extract of the present invention.
The present invention also provides a process for producing ramie cold water characterized by mixing the ramie extract, the cold raw material for marine water and the purified water of the present invention, and heating the mixture at 85 to 95 ° C for 20 to 40 minutes do.
The ramie extract is preferably mixed at 0.5 to 1.5% by weight.
MSG, hexane I + G, Jindo extract, squid extract, soy sauce, onion juice, citric acid, white vinegar, cider powder, And the like.
Preferably, the method further comprises a sterilization, cooling and packaging step after the heating step.
According to the present invention, it is possible to produce mother liquor, which is excellent in sensuality and functionality, by making raw moth extract from an extract and using it as a cold material.
Hereinafter, the present invention will be described in detail.
The inventors of the present invention have completed the present invention by producing cold beef soup using the beef broth, which was insufficient in useability as a conventional food, thereby providing excellent sensory and functional beef broth.
Accordingly, the present invention provides a method for producing ramie extract, which comprises the following steps.
(1) at least one of the leaves, stems and roots of the raw stamens is dried with hot air at 60 to 70 ° C for 20 to 30 hours and pulverized to 70 to 90 mesh to prepare ramie powder;
(2) 5 to 10% by weight of ramie powder and 90 to 95% by weight of ethanol are mixed, followed by ethanol extraction at 60 to 80 ° C for 50 to 70 minutes, followed by filtration at 150 to 250 mesh to prepare ramie extract; And
(3) mixing 60 to 70% by weight of Ramifax extract and 30 to 40% by weight of maltodextrin and concentrating the mixture at 60 to 70 캜 in vacuo to prepare ramie extract
The stamen of step (1) includes at least one of the leaves, stems and roots of the harvested ramie.
Foreign matter such as soil in leaves, stems or roots harvested can be removed by washing with water or the like and then dried.
The step (1) is a step of preparing powder of a predetermined size to enhance the extraction efficiency before extracting ethanol from ethanol.
The drying of the step (1) is performed by hot-air drying at 60 to 70 ° C for 20 to 30 hours.
Drying of the ramie can be performed by shade or hot air drying, but in the present invention, a hot air drying method is used. Such a drying process not only shortens the drying time but also allows the useful functional materials contained in the ramie to remain on the dried ramie more effectively.
The drying temperature is 60 to 70 ° C. If the temperature is lower than 60 ° C., the drying time becomes too long. If the temperature is higher than 70 ° C., the possibility of damaging the functional materials contained in the mother liquor is increased.
The drying time is 20 to 30 hours based on the drying temperature. If the drying time is less than 20 hours, the moisture remains in the mother liquor and is not completely dried. If the drying time is more than 30 hours, There is a high possibility of loss.
The problem of step (1) is pulverized into 70 to 90 mesh powder.
The dried mold is subjected to a pulverization step. Generally, it can be used by pulverizing it to 100 mesh or less, but it is preferable to pulverize to 70 ~ 90 mesh size considering the extraction effect.
The pulverizer used for the pulverization of ramie is not particularly limited and a food pulverizer, for example, a household blender, may be used.
The step (2) is a step of producing a ramie extract by ethanol-extracting the powdered ramie.
5 to 10% by weight of the ramie powder of step (2) and 90 to 95% by weight of ethanol are mixed. The injection amount of the ramie powder is designed to be an amount optimized for producing the ethanol extracting efficiency and the ramie extract of the later stage. When the amount of the ramie powder is less than 5% by weight, it is difficult to produce the extract because the mother liquor is too low. If the weight percentage is exceeded, the extraction efficiency, that is, the yield is lowered, resulting in difficulty in the later production of ramie extract.
The ethanol extraction in step (2) is carried out at 60 to 80 ° C for 50 to 70 minutes.
The ethanol extraction in step (2) preferably has a concentration of ethanol of 55 to 75%, and particularly preferably a concentration of 70%.
The free radicals produced in the body are powerful oxidants that cause oxidative damage to body components and cause chronic diseases such as mutations, cancer, and rheumatism. Polypethol compounds are widely distributed secondary metabolites in plants and have excellent free radical scavenging activity due to the presence of phenolic hydroxy groups. In general, polyphenol content and free radical scavenging activity are correlated. When ethanol concentration is less than 55%, the content of polyphenol, which is an extract of ramie leaves, is drastically decreased. When the concentration exceeds 75% The radical scavenging activity as an extract of ramie leaves tends to be reduced.
When the temperature of the ethanol extraction is less than 60 ° C, the components of the ramie powder can not be extracted properly. If the temperature is higher than 80 ° C, the yield is lowered and the functional ingredient contained in the ramie is broken.
The extraction time is 50 to 70 minutes based on the extraction temperature. When the extraction time is less than 50 minutes, the extraction is not effective. When the extraction time exceeds 70 minutes, the extraction yield is lowered, It is a problem because the component is broken.
The filtration in step (2) is performed at 150 to 250 mesh.
When the ethanol extraction is complete, the extract is filtered for use in the production of ramie extract. In the case of less than 150 mesh, the amount of fine particles in the filtrate is excessively increased, which makes it difficult to produce ramie extract. When it exceeds 250 mesh, the insoluble large particles There is a difficulty in producing ramie extract.
The step (3) is a step of preparing ramie extract by adding a sugar ingredient, preferably maltodextrin powder, to the filtered ramie extract.
The maltodextrin is added to the crude extract of step (3) in an amount of 60 to 70% by weight of the crude extract and 30 to 40% by weight of maltodextrin.
When the content of the extract is less than 60% by weight, not only the sugar content is excessively high, but also the useful ingredient of the extract of Ramy is low and it is impossible to produce the Ramy extract excellent in the sensibility and the function. When the content exceeds 70% by weight, The sugar content is lowered, which makes it difficult to produce the extract.
Concentration of step (3) is carried out in vacuum at 60-70 < 0 > C.
After mixing ramie extract and maltodextrin, it is necessary to concentrate to the desired sugar content and yield. The concentration is carried out by a vacuum concentration method at 60 to 70 ° C.
When the concentration temperature is lower than 60 ° C, the concentration efficiency is lowered. When the concentration temperature is higher than 70 ° C, the functional components of the ramie are destroyed.
The dried extract of step (3) preferably has a yield of 60 to 70% and a sugar content of 40 to 60 brix.
Concentration is completed when the sugar content reaches 40 to 60 Bricks under the above-mentioned concentration temperature. The final yield of the crude extract is 60-70%.
Preferably, the method further comprises the step of sterilizing, cooling and packaging the ramie extract of step (3).
These additional steps allow for storage of ramie extract for a long period of time and can be safely and conveniently used even after mass production and distribution processes.
Sterilization, cooling, and storage may employ techniques commonly used in the art and modifications thereof, and such applications are obvious to those of ordinary skill in the art.
The ramie extract can be produced by the above-mentioned method. Thus, the ramie extract according to the present invention is manufactured by the above-described method.
The ramie extract of the present invention can be added variously when cooking food, and as a preferable specific example, the ramie extract of the present invention can be used for the production of ramie cold water.
Accordingly, the present invention provides a broth of cold beef comprising the ramie extract of the present invention.
The rape seeds of the present invention may be prepared in the form of cold broth or hot broth, but preferably in cold broth in terms of functionality.
The present invention relates to a method for producing a crude oil of the present invention, which comprises mixing the crude extract of the present invention, a cold cold water material and purified water at 85 to 95 ° C for 20 to 40 minutes And then heating and cooling the mixture for a predetermined period of time.
In the production of cold broth, the ramie extract is preferably mixed at 0.5 to 1.5% by weight.
When the content of the ramie extract is less than 0.5% by weight, the effect of adding the ramie ingredient to the cold broth is hardly observed. When the content of the ramie extract is more than 1.5% by weight, the ramie ingredient such as color, flavor, It is disadvantageous in terms of sensuality.
MSG, hexane I + G, Jindo extract, squid extract, soy sauce, onion juice, citric acid, white vinegar, and cider were used as the materials for cold / .
The content of each ingredient may be adjusted according to the purpose of the cooking. For example, the content of the ingredients may be adjusted to 12.5 to 14.5% by weight of pearl white, 16.5 to 18.5% by weight of high fructose, 7.0 to 9.0% by weight of purified salt, 4.0 to 6.0% 2.5 to 4.0% by weight of unsweetened juice, 1.5 to 3.0% by weight of MSG, 0.2 to 0.6% by weight of hexane I + G, 0.5 to 1.5% by weight of jasmine, 0.5 to 2.0% 0.2 to 0.5% by weight of juice, 0.1 to 0.3% by weight of citric acid, 2.5 to 4.0% by weight of white vinegar, and 2.0 to 4.0% by weight of cider.
The mother liquor of the present invention can be prepared by mixing the above ramified extract and cold livestock ingredients, mixing purified liquor and heating them.
The heating is carried out at 85 to 95 ° C for 20 to 40 minutes.
If the heating temperature is less than 85 ° C, it takes a long time to produce seawater and the components can not be sufficiently taken care of. When the heating temperature exceeds 95 ° C, the evaporation of water becomes severe and destruction of mother liquor component may occur.
The heating time is in the range of 20 to 40 minutes in the heating temperature range. When the time is less than 20 minutes, the ingredients of each material can not be sufficiently taken into consideration. When the time exceeds 40 minutes, Loss may occur.
It is preferable that the method for producing the ramie cold soup further comprises a sterilization, cooling and packaging step after the heating step.
Sterilization, cooling, and packaging may employ techniques commonly used in the art and variations thereof, and such applications are obvious to those of ordinary skill in the art.
Hereinafter, the present invention will be described in more detail by way of examples.
<Examples>
1. Manufacture of ramie extract
Example 1
One kilogram of green tea leaves were washed and then hot-air dried at 60 ° C for 24 hours. It was confirmed that it was completely dried, and it was made into 80 mesh powder using a pulverizer. 570 ml of ethanol was added to 30 g of the prepared ramie powder and extracted with ethanol at 70 ° C for 1 hour. The extract was filtered (200 mesh). The yield was 65%.
210 g of maltodextrin powder was mixed and dissolved in 390 ml of the filtered waxy extract. This was concentrated in vacuo at 65 < 0 > C. When the sugar content reached 50 Bricks, the concentration was discontinued and 390 ml of ramie extract was finally obtained.
Example 2
A ramie extract was prepared in the same manner as in Example 1, except that roots were used instead of the raw leaves.
Example 3
A ramie extract was prepared in the same manner as in Example 1, except that stems were used instead of the raw leaves.
Example 4
A ramie extract was prepared in the same manner as in Example 1, except that 1 kg of raw leaves and stem were used.
Example 5
A ramie extract was prepared in the same manner as in Example 1, except that 1 kg of raw leaves, stem and root were used.
Comparative Example 1
A ramie extract was prepared in the same manner as in Example 1, except that it was shaded in place of hot air drying.
Comparative Example 2
A ramie extract was prepared in the same manner as in Example 1, except that the dried ramie was pulverized to a size of 100 mesh.
Comparative Example 3
A ramie extract was prepared in the same manner as in Example 1, except that 80 g of ramie powder and 520 ml of ethanol were used.
Comparative Example 4
A ramie extract was prepared in the same manner as in Example 1, except that the concentration was completed when the sugar content reached 30 Bricks.
Comparative Example 5
A ramie extract was prepared in the same manner as in Example 1, except that the concentration was completed at the time when the sugar content reached 70 Bricks.
Experimental Example 1
The panel extracts of the above-described Examples 1 to 5 and Comparative Examples 1 to 5 were subjected to evaluation according to the following items. The evaluation was evaluated by the 5-point scale method, and the average value thereof is shown in Table 1 together with the standard deviation.
As shown in Table 1, in the case of producing ramie extract according to the manufacturing process of the present invention (Example 1), the drying method was different (Comparative Example 1). Compared with the case where the degree of pulverization was different (Comparative Example 2) and the case where the content of rampant powder was different in the preparation of the extract (Comparative Example 3) and the case where the degree of concentration was different (Comparative Example 4 and Comparative Example 5) , Taste, texture, and overall taste.
On the other hand, even when the plant was produced according to the manufacturing process of the present invention, there was a slight difference when the plants were produced with different plant parts. However, when the plant was used, And stem were used.
2. Manufacture of cold broth
Experimental Example 6
Among the above Examples 1 to 5, the mother liquor and cold soup materials prepared in Example 1, which had the highest functionality, were mixed again in the same amounts as in Table 2, heated at 90 占 폚 for 30 minutes, Cold cold broth was prepared.
Comparative Example 6
In the same manner as in Example 1, broth was prepared, but the step of cooling was not performed.
Experimental Example 2
In Example 6, the sensory evaluation was performed in the same manner as in Experimental Example 1, except that the cold broth was mixed with the broth produced separately in the broth of Comparative Example 6. The results are shown in Table 3 below.
As shown in the above Table 3, the cold broth produced in the present invention showed excellent functional properties in comparison with the broth. Especially, there was an excellent effect in harmony with the brocoli.
Claims (10)
(1) at least one of the leaves, stems and roots of the raw stamens is dried with hot air at 60 to 70 ° C for 20 to 30 hours and pulverized to 70 to 90 mesh to prepare ramie powder;
(2) 5 to 10% by weight of ramie powder and 90 to 95% by weight of ethanol are mixed, and the mixture is extracted with ethanol at 60 to 80 ° C for 50 to 70 minutes, followed by preparing a ramie extract with 150 to 250 mesh.
(3) mixing 60 to 70% by weight of ramie extract and 30 to 40% by weight of maltodextrin, and concentrating in vacuum at 60 to 70 ° C to prepare ramie extract.
Wherein the ramie extract has a yield of 60 to 70% and a sugar content of 40 to 60 brix.
Wherein the ethanol in step (2) has a concentration of 55 to 75%.
Further comprising sterilizing, cooling and packaging the ramie extract of step (3). ≪ RTI ID = 0.0 > 11. < / RTI >
Wherein the mother liquor and the cold liquor water are mixed and heated at 85 to 95 ° C for 20 to 40 minutes. Gt;
Wherein the ramie extract is mixed in an amount of 0.5 to 1.5% by weight.
Wherein the cold and cold water material is selected from the group consisting of white rice flour, high fructose, Dongchimi flavored extract, unsweetened juice, jade shiitake, cider, and white vinegar.
And further comprising a step of sterilizing, cooling and packaging after the heating step.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020140044498A KR20150118509A (en) | 2014-04-14 | 2014-04-14 | Moshi cold broth comprising moshi and manufacturing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020140044498A KR20150118509A (en) | 2014-04-14 | 2014-04-14 | Moshi cold broth comprising moshi and manufacturing method thereof |
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| Publication Number | Publication Date |
|---|---|
| KR20150118509A true KR20150118509A (en) | 2015-10-22 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020140044498A KR20150118509A (en) | 2014-04-14 | 2014-04-14 | Moshi cold broth comprising moshi and manufacturing method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2020118002A1 (en) * | 2018-12-06 | 2020-06-11 | International Flavors & Fragrances Inc. | Boehmeria nivea compositions and methods for taste modulation |
| CN113163810A (en) * | 2018-12-06 | 2021-07-23 | 国际香料和香精公司 | Taste-modifying callus acid compositions and methods |
-
2014
- 2014-04-14 KR KR1020140044498A patent/KR20150118509A/en not_active Application Discontinuation
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2020118002A1 (en) * | 2018-12-06 | 2020-06-11 | International Flavors & Fragrances Inc. | Boehmeria nivea compositions and methods for taste modulation |
| CN113163815A (en) * | 2018-12-06 | 2021-07-23 | 国际香料和香精公司 | Ramie compositions and methods for taste modulation |
| CN113163810A (en) * | 2018-12-06 | 2021-07-23 | 国际香料和香精公司 | Taste-modifying callus acid compositions and methods |
| EP3890509A4 (en) * | 2018-12-06 | 2022-08-24 | International Flavors & Fragrances Inc. | Traumatic acid compositions and methods for taste modulation |
| EP3890512A4 (en) * | 2018-12-06 | 2022-08-24 | International Flavors & Fragrances Inc. | Boehmeria nivea compositions and methods for taste modulation |
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