KR20170026306A

KR20170026306A - Manufacturing process for rice syrup by using sugar-extracted juices from Schizandra chinensis Baillon and other plant material having cyanidin-3-glucoside

Info

Publication number: KR20170026306A
Application number: KR1020160111765A
Authority: KR
Inventors: 이병영; 유정임; 정옥선; 서재홍; 김병국
Original assignee: 영농조합법인 미일식품
Priority date: 2015-08-31
Filing date: 2016-08-31
Publication date: 2017-03-08

Abstract

The present invention relates to a method for manufacturing grain syrup, using a sugar-preserved solution of Schisandra chinensis and other plant materials containing a cyanidin-3-glucoside (C3G) component. Specifically, the present invention relates to a method for manufacturing grain syrup containing a C3G component, in which Schisandra chinensis and other plant materials containing a C3G component except for Schisandra chinensis are separately sugar-preserved, so as to obtain each sugar-preserved solution. The sugar-preserved solutions are mixed at a temperature of a predetermined range, so as to manufacture the grain syrup containing the C3G component. According to the present invention, the method enables a user to stably manufacture the grain syrup containing the C3G component, having constant quality all year round regardless of the harvest time of ingredients, and to manufacture the grain syrup which has superior quality with improved flavor.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for preparing a crude protein extract of Schizandra chinensis having a cyanidin-3-glucoside (Schizandra chinensis)

More particularly, the present invention relates to a method for preparing a crude oil using a sugarcane solution of a vegetable material containing an omega sugar pickling solution and other C3G components. More specifically, The present invention relates to a method for preparing a C3G component-containing tonic acid by mixing a pickling solution with rice bran at a controlled temperature.

Cyanidin-3-glucoside (C3G) is an antioxidant that suppresses aging. It is contained in bokbunja, audi, blueberry, etc., and its anti-aging effect is stronger than tocopherol by 5 to 7 times. C3G prevents the aging of the brain and aging of the body by removing active oxygen, and is effective in treating retinal disorders and improving vision. In addition, there is a report that the growth of tumor cells of mouse skin is delayed and the growth of human lung cancer cells and the transfusion are reduced. Other studies have shown that C3G, a natural coloring component, lowers blood cholesterol and triglyceride content due to the synergistic action of linoleic acid, an unsaturated fatty acid, in a hyperlipidemic rat experiment, It is known.

The inventors of the present invention have conducted various studies to develop a functional juice containing the C3G ingredient very beneficial to the human body in such a way that the use of C3G-containing materials such as bokbunja, audi, blueberry, omija, Asaiberry, (Korean Patent Registration No. 10-1507880). This technology has a high water content in the C3G-containing material itself, so that the characteristics such as the sugar content and viscosity of the crude vegetable are completely different, and when the heating process is performed, the C3G component is destroyed and the color changes and the original fragrance of the C3G- Which is a technology capable of solving the problem.

It is not a problem to produce chrysanthemums immediately after harvesting C3G-containing materials, but in order to prepare chrysanthemums at a time when they are not harvested, these materials must be stored and used. However, when the ordinary refrigeration storage method is used, the color, There has been a problem in that the quality of the recording medium is greatly deteriorated. Therefore, the present inventors have studied a method for producing a high quality C3G-containing starch, which is always excellent in the production of starch, during the year. As a result, immediately after the C3G-containing material was harvested, the starch was preserved and stored. Can be produced at any time in the case of using it in the production of the crude oil.

In addition, we have studied a method to improve the flavor of Chojung, and confirmed that it is possible to produce more delicious flavor than the case of using the pickled liquor of C3G containing material other than omija, Thereby completing the invention.

Korean Patent No. 10-1507880

Accordingly, it is a main object of the present invention to provide a method for producing a crude chrysanthemum which can stably produce a starch of excellent quality all year round, even if it is not a harvest period of a C3G component-containing vegetable material.

According to one aspect of the present invention, there is provided a method for preparing a sugar-containing plant, comprising the steps of: a first sugar-pickling step of mixing sugar with a vegetable material containing a C3G component and sugar- Obtaining a first saccharide solution produced in the first sugar-picking step; A second sugar-pickling step of mixing sugar with omija and pickling sugar; Obtaining a second saccharide solution produced in the second sugar-picking step; Mixing and heating the rice and the malt extract to obtain a saccharified liquid; Heating the saccharified liquid to prepare a starch having a sugar content of 68 to 70 brix; And adjusting the temperature of the first saccharide solution, the second saccharide solution and the starch to 90 to 100 ° C, followed by mixing and sealing and packaging at 90 to 100 ° C. do.

In the method for producing a morning syrup of the present invention, the C3G component-containing vegetable material is preferably selected from brambles, audi, blueberry, grape, strawberry and black rice.

In the method for producing a morning syrup of the present invention, the C3G component-containing vegetable material and the sugar are mixed at a weight ratio of 5: 5 to 4: 6, and the mixture is mixed with the mixture at a weight ratio of 5: 5 to 4: 6 It is preferable to pickle sugar.

In the method for preparing a crude starch of the present invention, it is preferable that the temperature of the first saccharide solution, the second saccharide solution, and the crude oil are adjusted to 90 to 95 캜, followed by mixing and sealing at 90 to 95 캜 Do.

In the method for producing a morning syrup of the present invention, the C3G component-containing vegetable material is selected from brambles and audi. When the first sugar pickling solution, the second sugar pickling solution and the starch are mixed, Is 7 to 13% by weight, and the first saccharide solution and the second saccharide solution are mixed in a weight ratio of 7: 3 to 7: 5.

Jocheong is generally made by adding rice to rice and then adding malt extract to saccharify and boiling the saccharified liquid to make jelly. The jellization is performed at a temperature of about 104 ° C or higher, and is generally jellyized by heating to about 106 to 108 ° C. The standard sugar content of Jochong is about 65 Bricks. Also in the present invention, tonic acid is produced by such a method, but jellization is different until higher sugar content is obtained. In the present invention, jellying is preferred until 68 to 70 Bricks. This is to optimize the functionality of the finally prepared jellyfish considering the amount of the pickling solution added to the plant material containing the C3G component. If the sugar content is out of this range, the quality of the finally prepared jellyfish may be lowered. In case of jellying more than the degree as proposed in the present invention, the viscosity and sugar content of the finally prepared starch can be excessively increased, and it becomes difficult to sufficiently mix with the sugar pickling liquid during the mixing process, so that the functionality may be significantly lowered. On the contrary, when the gelation is not sufficiently carried out, the mixing may be facilitated, but the viscosity and sugar content may be lowered and the functionality may be lowered. When the sugar content of the saccharified liquid is adjusted, the viscosity is maintained in an appropriate state.

In the present invention, a method of pickling sugar by mixing a vegetable material containing C3G component with sucrose is used. This is to prevent deterioration of the ingredients contained in the fruit and to maintain the proper sugar and viscosity when the sugar pickling solution is mixed with the sweet potato. When the sugar is not mixed or used in a small amount, the sugar content and viscosity of the final prepared yams are lowered, and when too much zinc is used, the sugar content and the viscosity may be increased, resulting in a marked decrease in flavor. Preferably, the C3G component-containing vegetable material or the mixture of omija and sugar are mixed at a weight ratio of 5: 5 to 4: 6, preferably in a ratio of 4.2: 5.8 to 4.8: 5.2, more preferably 4.4: 5.6 To 4.6: 5.4.

It is preferable that each sugar beverage is made at 1 to 20 占 폚 for one week or more so that the C3G component-containing vegetable material or the oily ingredient containing the C3G component can be contained sufficiently in the sugar-pickling solution. More preferably 1 to 10 占 폚 for one month or longer.

In the present invention, in order to prevent the C3G component from being destroyed or altered by heat, and to prevent the flavor of the sugar-picking solution containing C3G component from being discolored and the flavor being reduced, The temperature of the solution is heated to a temperature of < RTI ID = In this process, the effect of sterilizing or destroying various microorganisms and enzymes contaminated in the sugar-pickling solution is also given. The heat treatment of the sugar - pickling liquid is carried out from just before mixing with the pickling to the packaging. Mixing can be easily accomplished by adjusting the temperature to 90-100 ° C before mixing the sweet potato and the sugar-pickling solution. If the temperature is maintained at 90-100 ° C until the sealed packaging is completed, The sterilization effect of the microorganisms and the inactivation of the enzyme can be prevented, and contamination by the microorganisms that can be introduced from the outside can be prevented. If the temperature is lowered, the sterilizing effect of the microorganisms present in the sugar pickling liquid or that can be introduced in the air may be significantly deteriorated, and the sensory properties may be significantly deteriorated because the sweetening and the sugar pickling liquid are not sufficiently mixed. On the contrary, when the temperature is higher, the degree of the decomposition or the destruction of the oil component such as the C3G component becomes remarkably high, and the color may be deteriorated and the sensibility may be lowered. It is more preferable to use a temperature of 90 to 95 캜.

According to the present invention, when the salting solution of Omija sugar and the pickling solution of C3G component-containing fruit other than omiza are mixed and used, the flavor of the finally prepared cornstarch can be enhanced as compared with the case of using alone. The pH of the pickles of Omija is lower than that of other fruits, probably due to this low pH, it is harmonized with the pickles per other fruit and improves the color and taste of the. However, when used alone, the flavor of the other fruits is lower than when mixed with the pickles.

The mixing ratio of the salting solution of the Schizandra chinensis and the pickling solution of the C3G component-containing fruit other than the Schizandra chinensis is also very important for the flavor of the finally prepared silage. According to the present invention, it is preferable to use the mixing ratios of the pickling liquids as described above in order to improve the flavor of the yams.

INDUSTRIAL APPLICABILITY According to the present invention, it is possible to stably produce a C3G component-containing tonnage with a constant quality throughout the year irrespective of the harvesting time of the material, and to produce a tonnage of high quality with improved flavor.

1 is a block diagram showing an embodiment of a manufacturing method of the present invention.

Hereinafter, the present invention will be described in more detail with reference to Examples. These embodiments are only for illustrating the present invention, and thus the scope of the present invention is not construed as being limited by these embodiments.

Example One. C3G Selection of high-content and high-grade natural materials

1-1. Experimental material

1-1-1. C3G Material and high acidity material

C3G was used in June 2015 for bokbunja and audi, and blueberries and grapes were purchased in San Mongoi in Mungyeong, Kyungbuk Province in August. Strawberries were purchased in June at Suwon Agricultural Products Market. And the black rice was purchased and used in the market of Garak, located in Seoul city, in 2014.

Omija, a high grade acidic material, was purchased from San Mongoi, located in Mungyeong, Gyeongbuk, and plum was purchased and used in the agricultural and marine products wholesale market in Suwon.

1-1-2. Chochung Manufacturing

Jochong purchased rice from Icheon Mountain in Gyeonggi Province in 2014 and used it as a unit condition according to the following manufacturing process.

However, in this experiment, the solution was heated to a temperature of about 108 ° C and concentrated to a high concentration of 68 Brix.

○ Condition of unit operation according to the manufacturing process chart of conventional type

(1) Soaking: Rice is soaked for 8 to 12 hours.

(2) Washing: Clean with clean tap water 2-3 times.

(3) Filtration: Remove the water from the washed rice.

(4) Increase: Rinse the washed rice in a pot.

(5) Saccharification: 10% (w / v) malt extract is mixed and saccharified at 68-70 ° C for 12 hours.

(6) Filtration: The saccharified solution is heated to 100 ° C and filtered using follicles.

(7) Concentration: The filtrate is concentrated in a concentrating pot and heated.

1-2. Experimental Method

1-2-1. C3G Characteristics of materials and high acidity materials

The C3G containing materials such as bokbunja, audi, blueberry, grape and strawberry were squeezed by using gauze, and the black rice was extracted by soaking in 10 times water for 20 hours. Also, alpine natural materials such as Omiza and Maesil were squeezed using gauze (30mesh) to obtain juice.

Using these, the general characteristics such as moisture, anthocyanin content, sugar content, pH, organic acid and color difference (redness) of C3G containing material and high acidity material were investigated.

1-2-2. C3G Aptitude of processing the raw material according to the preparation form of the material

A) Circle: C3G-containing materials such as bokbunja, audi, and blueberry were used after washing raw materials.

B) Juice: 30mesh gauze was used to squeeze the juice, and the filtrate was used.

C) Squash: Particles that did not pass through the juice type 30 mesh gauze were used.

(D) Colloidal particle type: Particles of C3G containing material were pulverized to a colloidal particle size using a colloid mill (Masuci - CERENDIPITOR).

5% (w / w) of brambles and 10% (w / w) of blueberries and 10% (w / w) of blueberries were prepared in the preparation form of C3G- w / w) and grape was concentrated to about 110, which is the jelly poin of the general soup stock, at a ratio of 25% (w / w), and the mixture was mixed well to prepare C3G- The characteristics of sweetcorn, ie, sugar content, jelly point, adhesiveness, color difference (redness) and flavor were investigated.

1-3. Survey content and method

1-3-1. Moisture content

The results are shown as mean values after three repeated measurements at 105 ° C drying.

1-3-2. Sugar content

The results were expressed as mean values by three repeated measurements with a digital sugar meter, PAL-1.

1-3-3. Total anthocyanin content

Anthocyanin content was determined by adding 30 mL of HCl-methanol to 3 g of the sample, and then extracting the sample in a dark place for 24 hours. To 0.5 mL of each extract, 0.025 M potassium chloride buffer (pH 1.0) and 0.4 M sodium acetate buffer (pH 4.5) were added to a final volume of 5 mL, and the absorbance of the reaction solution was measured at 510 nm and 700 nm, respectively. The total anthocyanin content was calculated using the molar extinction coefficient of cyanidin-3-glucoside (ε = 26,900 M ^-1 cm ^-1 ) according to the following equation.

Total anthocyanin content (mg / kg) =

A (absorbance value) = (A 510nm - A 700nm) pH1.0 - (A 510nm - A 700nm) pH 4.5

MW (molecular weight of cyanidin-3-glucoside) = 449.2

D (dilution factor) = D

cyanidin-3-glucoside molar absorbance = 26,900 M ^-1 cm ^-1

V = final volume of sample

1-3-4. pH

The pH value was expressed as a mean value by three repeated measurements with a Handheld pH meter (model pH meter 15, Korea).

1-3-5. Acidity (organic acid) measurement

The acidity (organic acid) was measured by using a handheld pH meter (model pH meter 15, Korea). The pH electrode was immersed in 20 ml of the solution, and the solution was titrated with 0.1N NaOH solution until the pH reached 7.0. And converted into the amount of lactic acid.

0.1N - NaOH 1ml = 0.1N - lactic acid 1ml

Mol.wt.of lactic acid = 90.08

NaOH consumption (ml) x 90.08 (g) / 1000 ml x 0.1 N x factor = x g

x (g) / sample amount (ml) x 100 = y% (lactic acid%)

1-3-6. Color difference

The color difference was measured with a spectro colormeter (model CM-300, KAIST) and repeatedly measured with Hunter value. The ΔE value was computed by the following equation, but computerized by the colorimeter. Where L is brightness and a and b are color and saturation. That is, + a represents the red direction, -a represents the green direction, + b represents the yellow direction, and -b represents the blue direction, where the larger the values of redness degree (a) and yellowness degree (b) (L) value indicates that the color becomes turbid when the value is close to zero.

The value of ΔE refers to the numerical value corresponding to the geometric distance of two colors of the sample color, and is usually regarded as the allowable level (the same color) when the value is 1 or less.

In the US Bureau of Standards,

0.0 > 0.5% < / RTI >

When it is 0.5 ~ 1.5%

Noticeable when 1.5 ~ 3.0%

It is apprecoable when it is 3.0 ~ 6.0%

A lot when at 6.0 ~ 12.0%

And more than 12.0%.

1-3-7. Texture measurement

Attachment of texture was measured ten times with texturometer (Instron 1000). Texturometer conditions were chart speed 1.0mm / sec, puncher Φ12.8mm, clearance 0.7mm. Each value was expressed as the average of 6 data values after 10 repeated measurements and the upper and lower values were subjected to the conjoint processing.

1-3-8. Sensory evaluation

The sensory evaluation consisted of 45 participants, of which 40 were assessed. The composition ratios of the assessors by gender, age, and educational background are shown in Table 1.

Composition of food evaluation staff division gender Age (years) Education south female 30
Below 31
~ 40 41
~ 50 51
More than Master
More than Bachelor High school graduate Primary school graduate
Below personnel
(persons) 16 29 3 9 12 21 3 16 14 12

The sensory evaluations were conducted in advance of the sensory evaluation method, and 40 out of 45 sensory evaluators were randomly selected and evaluated. The evaluation method was a 5-point scaling method with 5 points, good 4 points, average 3 points, bad 2 points, very bad 1 point, and the evaluation method was based on 3 points of the normal control Respectively.

1-3-9. Statistical processing ( Analysis of significance )

T-test and ANOVA were performed using SPSS (version 17.0, SPSS Inc., Chicago, IL, USA).

1-4. result

1-4-1. C3G And high acidity General characteristics of natural materials

Characteristics of C3G and high acidity natural materials division moisture(%) Sugar content
(brix) Total anthocyanin content pH and organic acid Color difference (redness degree) pH Organic acid
(0.1 N NaOH
mg / 100g) Undiluted solution 10 times diluted solution C3G material Bokbunja 85.2 13.7 0.253 3.52 410 -0.2 11.4 Audi 88.4 12.5 0.714 4.51 250 -0.4 5.0 Blueberries 88.3 12.1 0.185 3.22 487 1.1 6.5 grape 82.8 16.6 0.028 3.54 432 1.2 5.7 Strawberry 86.5 13.2 0.010 3.59 428 5.8 0.1 Black rice 14.6 - 0.368 5.89 - -0.5 5.5 Alpine material Schisandra 83.5 6.2 0.019 2.75 743 3.3 0.5 plum 75.2 7.0 - 3.18 596 0.6 -0.2

As shown in Table 2, the C3G content showed 82.8 ~ 88.4% moisture content in the materials except black rice, and the sugar content of the C3G material was 12.1 ~ 16.6. The antioxidant content was in the range of 0.010 ~ 0.714 in C3G, and it was 0.714 in black, 0.368 in black rice, 0.253 in bokbun, 0.185 in blueberry, 0.028 in grape and 0.010 in strawberry.

The pH of C3G was in the range of 3.22 ~ 5.89 and organic acid content was in the range of 250 ~ 487. The redness was measured in the range of -0.5 ~ 5.8 when measured with the undiluted solution. The redness of the bokbunja, audi, and black rice was negative, suggesting that it contains a large amount of anthocyanin. Therefore, it is expected that the redness of jochyeong can be increased even with a small amount of the raw material by using these materials. In addition, the redness was measured by diluting the stock solution 10 times. The redness was in the range of 0.1 ~ 11.4, and the redness of the bramble was 11.4.

The moisture content of the highland material was 83.5 for Omija and 75.2 for plum, and the sugar content was 6.2 for Omija and 7.0 for plum. The pH was 2.75 for Omija and 3.18 for plum. The degree of redness was 3.3 for Omiza, 0.6 for plum, 0.5 for Omiza and 0.2 for plum at 10 times dilution.

As a result, it was found that C3G material has high antioxidant content and good sugar content, and brambled, audi and blueberry having excellent redness are suitable. It was judged that the high acidity of the high acidity material was favorable for both the omija and the plum, and the omija was higher in redness than the plum, and had five flavors such as sour, sweet, bitter, salty and spicy. I could.

C3G color difference according to dilution concentration C3G material Concentration (%, w / w) Color car L a b E Bokbunja 0 36.4 0.0 0.1 - 2 26.9 7.4 1.8 12.2 4 19.7 15.9 5.8 23.8 6 14.8 17.3 8.7 29.0 8 12.1 17.1 10.7 31.5 10 10.9 15.2 8.9 31.0 Audi 0 36.4 0.0 0.1 - 2 31.1 2.9 1.3 6.2 4 26.9 6.0 2.1 11.4 6 21.4 8.9 3.3 17.7 8 17.9 10.7 4.2 21.8 10 17.2 11.1 4.9 22.7 Blueberries 0 36.4 0.0 0.1 - 2 31.5 1.9 3.9 6.7 4 28.3 4.8 6.0 11.2 6 23.8 7.7 8.4 16.8 8 20.9 7.8 7.0 18.8 10 18.9 8.5 8.7 21.5 grape 0 36.4 0.0 0.1 - 2 31.2 2.5 3.5 6.5 4 27.9 4.9 5.2 11.0 6 24.5 7.4 7.8 16.1 8 22.1 8.2 8.2 18.2 10 20.3 9.0 8.7 20.1

As shown in Table 3, when the concentration of C3G was increased, the lightness decreased and the degree of redness and yellowness tended to increase. The redness of brambles was 7.4% at 2% concentration , 15.9% at 4% concentration, 17.3 at 6% concentration, 17.1 at 8% concentration and 15.2 at 10% concentration, respectively (p <0.01). Oddi, blueberry and grape also showed similar tendency to bokbunja. As a result, it was found that the redness was increased when C3G material was added to oranges.

1-4-2. C3G Aptitude for processing of crustaceans by type of preparation

As shown in Tables 4 to 7, the sugar content, the melting point, the texture, the color difference, and the coloring taste of the coconut meal according to the preparation type of C3G are shown in Table 4 to 7, and the sugar content of the coconut is 63.6 ~ 64.6 (P <0.01), respectively. Melting point was 108 ~ 110 ℃ in comparison with 106 ℃ (p <0.01), but no significant difference was found in the result of manufacturing method (ns). The adhesiveness of the control group was highest in 1,510 of the control group, 1,548 in the control group, 1,481 in the round group, 1,287 in the juice thin type, 1,103 in the colloidal particle type and 940 in the juice liquid type. The adherence was significant (p <0.01). The degree of redness was higher in the case of juice thin type 2.4, 3.7 in round type, 5.2 in case of juice type and 5.5 in case of colloidal particle type. 0.01). In the evaluation of the taste, the average score of the control group was 3.0, and the roundness and juice thinness were 3.70 and 3.73, respectively. The juice liquid type and the colloidal particle type received 4.57 and 4.47 points, respectively. Audi, blueberry and grape also showed similar tendencies to bokbunja.

As a result, it was found that the color that affects the quality determining the preference is mainly the color. Therefore, the redness was high when using the juice liquid type or the colloidal particle type, and it was found that the preference of the taste evaluation was high. In addition, it was found that the colloidal particle type is suitable for the preparation of C3g - added corn meal because the yield is low due to loss of juice -

Sugariness, melting point, texture, color difference and taste Form of preparation Sugar
(Brix) Completion point of Chochung; Melting point Texture
(Adherence; adhe.) Color difference
(Redness degree) Ceremony color incense flavor Overall General ward 67.5 106 1,510 1.1 3.0 3.0 3.0 3.00 circle 64.5 109 1,481 3.7 3.7 3.9 3.5 3.70 Juice type 64.5 110 940 5.2 4.4 4.7 4.6 4.57 Thin juice 62.6 108 1,287 2.4 3.5 4.0 3.7 3.73 Colloidal particle type 64.6 109 1,103 5.5 4.2 4.7 4.5 4.47

(Food score: very good 5, good 4, usually 3, bad 2, very bad 1)

Sugariness, melting point, texture, color difference and taste Form of preparation Sugar
(Brix) Chochung
Completion point; Melting point Texture
(Adherence; adhe.) Color car
(Redness degree) Ceremony color incense flavor Overall General ward 67.5 106 1,510 1.1 3.0 3.0 3.0 3.00 circle 66.6 109 1,432 2.0 3.3 3.5 3.8 3.53 Juicy 66.1 109 957 3.2 4.0 4.2 4.4 4.20 Thin juice 63.6 108 1,183 1.8 3.2 3.2 3.5 3.30 Colloidal particle type 66.4 109 1,047 3.0 4.1 4.3 4.2 4.20

(Food score: very good 5, good 4, usually 3, bad 2, very bad 1)

Sugariness, melting point, texture, color difference and flavor of blueberry Form of preparation Sugar
(Brix) Chochung
Completion point; Melting point Texture
(Adherence; adhe.) Color difference
(Redness degree) Season color incense flavor Overall General ward 67.5 106.0 1,510 1.1 3.0 3.0 3.0 3.00 circle 65.9 108.5 1,497 1.2 3.0 3.2 3.2 3.13 Juicy 66.3 109.0 991 1.8 3.8 4.4 4.2 4.13 Thin juice 62.5 109.0 1,328 1.3 3.1 3.5 3.4 3.33 Colloidal particle type 64.8 108.5 1,292 1.9 3.9 4.2 4.3 4.13

(Food score: very good 5, good 4, usually 3, bad 2, very bad 1)

Sugariness, melting point, texture, color difference and taste Form of preparation Sugar
(Brix) Chochung
Completion point; Melting point Texture
(Adherence; adhe.) Color difference
(Redness degree) Season color incense flavor Overall General ward 67.5 106 1,510 1.1 3.0 3.0 3.0 3.0 circle 65.8 109 1,425 1.3 3.1 3.2 3.3 3.20 Juicy 66.2 108 948 1.7 3.7 4.2 4.1 4.00 Thin juice 62.1 109 1,418 1.2 3.2 3.4 3.2 3.27 Colloidal particle type 65.4 108 1,176 1.7 3.7 4.0 4.0 3.90

(Food score: very good 5, good 4, usually 3, bad 2, very bad 1)

Example 2. C3G Development of performance enhancement technology for the use of massive materials

2-1. Experimental material

The experimental materials are the same as those in the first embodiment.

2-2. Experimental Method

2-2-1. Chochung Manufacturing

The preparation of Chochung is similar to that of Example 1 above.

2-2-2. In Chochung C3G When the material is mixed,

When the C3G material was mixed with the crude oil, the temperature of the crude oil was adjusted to 90, 95, 100, and 106 ° C. In this case, The mixture was mixed with 3% bokbunja, olive, blueberry and grape, heated to a temperature of 30 ℃, and stirred well for 5 minutes. The color difference and flavor evaluation of the product were carried out to determine the optimum temperature for the mixing of C3G materials.

2-2-3. In Chochung C3G Characteristics of Chochung by Material Mix Ratio

The mixture ratio of C3G was 2.5, 5.0 and 7.5% (w / w) for the crustaceans, and 5, 10 and 15% for the blueberries and 20, 25 and 30% for the grapes, respectively. At this time, the temperature of Chojung was maintained at 95 ℃, Bokbunja, Odie, Blueberry, and Grape were heated to the temperature of the sweet potato juice and stirred for 5 minutes. The color mixing and flavor evaluation of the product were carried out to determine the optimum blending ratio of C3G material when mixed.

2-2-4. C3G Development of leading maintenance technology for year-round use of materials

We investigated color, sugar content, sensory evaluation (color, taste, smell) of C3G materials by refrigeration, freezing, sugar - picking and drying method.

2-2-5. In Chochung C3G Material Sugar pickle And high acidity material Sugar pickle Characteristics of Chojung by Mixing Ratio

The pH and color difference of C3G material and pickling solution of high acidity material were mixed according to mixing ratio as shown in Table 8. In addition, the pH, color difference, and adhesiveness of the pickles of C3G material and the pickles of high acidity material were mixed at the same ratio, and the pickles of C3G material and the pickles of high acidity material The optimum mixing ratio was determined when mixing. At this time, each pickling solution used was a sugar picking solution obtained by pickling sugar at a weight ratio of C3G material or high acidity material to sugar at a ratio of 4.5: 5.5.

C3G material Pickling solution and high acidity Mixing ratio of pickles in the material Combination ratio (%) C3G material pickles High acidity Pickles Water or cocoon system 0 0 100 100 7 0 93 100 7 One 92 100 7 2 91 100 7 3 90 100 7 4 89 100 7 5 88 100

2-3. Survey content and method

The content and method of investigation are the same as those in the first embodiment.

2-4. result

2-4-1. In Chochung C3G When the material is mixed,

As shown in Table 9, when the mixing temperature of C3G materials is increased, the lightness, redness and yellowness tend to decrease in the case of the mixture of C3g materials such as bokbunja, audi, blueberry and grape The redness of the bokbunja was 5.0, 95 ℃, 4.9, and 4.6 at 90 ℃ (ns), but it was 1.4 at 106 ℃ (p <0.01) . Audi, blueberry, and grape also showed similar tendencies to bokbunja. As a result, it was found that it is preferable to mix the C3G material at the temperature of 100 DEG C or less. In addition, when heated at 100 ℃ or higher, the anthocyanin pigment was thermally denatured, and the redness of the anthocyanin pigment changed to purple.

Addition of C3G material to Chochung C3G material Temperature (℃) Color car L a b E Bokbunja 90 17.3 5.0 18.1 9.1 95 17.1 4.9 19.0 9.6 100 16.7 4.6 18.8 6.7 106 11.5 1.4 12.1 0.0 Audi 90 17.2 2.4 16.5 9.5 95 17.0 2.5 16.8 9.6 100 16.6 2.3 16.1 6.6 106 9.3 0.5 11.5 0.0 Blueberries 90 17.8 2.2 20.4 9.9 95 17.6 2.3 20.1 9.5 100 17.3 1.5 19.7 7.5 106 11.0 0.4 13.5 0.0 grape 90 16.9 1.9 21.0 10.8 95 17.2 2.0 20.4 10.5 100 16.7 1.2 19.6 8.1 106 10.8 0.4 12.2 0.0

Addition of C3G material to Chochung C3G material Temperature (℃) Texture
(Adhesiveness) Bokbunja 90 1,457 95 1,432 100 1,448 Control; 106 1,486 Audi 90 1,487 95 1,472 100 1,424 Control; 106 1,486 Blueberries 90 1,448 95 1,472 100 1,478 Control; 106 1,486 grape 90 1,427 95 1,489 100 1,510 Control; 106 1,486

Table 10 shows no significant difference (ns) in the degree of texture when the mixture was added with C3G.

When the C3G material is added by the temperature of Chochung, Material Temperature (℃) Ceremony color smell flavor Overall Bokbunja 90 4.3 4.5 4.3 4.37 95 4.4 4.5 4.4 4.43 100 3.6 3.7 3.8 3.70 Control; 106 3.0 3.0 3.0 3.00 Audi 90 4.1 4.2 4.2 4.17 95 4.3 4.1 4.3 4.23 100 3.2 3.5 3.7 3.47 Control; 106 3.0 3.0 3.0 3.00 Blueberries 90 4.0 4.3 4.2 4.17 95 4.1 4.4 4.4 4.30 100 3.1 3.6 3.6 3.43 Control; 106 2.0 3.3 3.9 3.07 grape 90 4.1 4.2 4.0 4.10 95 4.1 4.2 4.2 4.17 100 3.0 3.3 3.4 3.23 Control; 106 3.0 3.0 3.0 3.00

(Food score: very good 5, good 4, usually 3, bad 2, very bad 1)

In Table 11, the taste of bokbunja was found to be 4.3 and 4.4, the odor was 4.5 and 4.5, the taste was 4.3 and 4.4, and the overall breadth was 4.37 and 4.43 at 90 and 95 ℃, respectively. There was no significant difference (ns), but at 100 ℃, color was 3.6, flavor was 3.7, and taste was 3.8 and total score was 3.70, which was significant (p <0.01). Audi, blueberry, and grape also showed similar tendencies to bokbunja. As a result, it was found that when mixed with C3G material, In addition, when heated at 100 ℃ or higher, the anthocyanin pigment is thermodynamically deformed and its redness is reduced. It changes into purple color, and the color taste is lowered. The smell is also volatilized due to the high temperature. As a result, it is considered that the low score of the food evaluation was obtained due to the decrease of the unique smell of the C3g materials such as bokbunja, oedi, blueberry and grape which is one of the factors determining the taste.

As a result, it was found that the mixing temperature of the C3G raw material was preferably 90 to 100 ° C, more preferably 90 to 95 ° C.

2-4-2. In Chochung C3G Characteristics of Chochung by Material Mix Ratio

C3G color mixing ratio Material Mixing ratio (%) Color difference L a b E Bokbunja 2.5 16.9 4.6 18.7 6.0 5.0 11.4 7.5 15.6 12.5 7.5 10.0 7.7 15.2 13.7 Audi 2.5 17.5 2.1 16.8 6.6 5.0 12.4 5.1 14.8 11.4 7.5 11.8 5.3 14.5 12.0 Blueberries 5.0 17.4 1.7 16.6 6.7 10.0 17.0 3.0 16.9 6.8 15.0 16.6 3.4 15.7 8.1 grape 20.0 17.7 1.5 16.9 6.4 25.0 17.2 1.7 15.7 7.7 30.0 16.5 1.8 14.2 9.3 Control
(Jelly point 106) 19.1 1.1 23.1 -

As shown in Table 12, when the temperature of 95 ° C was added to the mixture of C3G materials, the chromaticity of the mixture was decreased. As the mixing ratio of C3G materials increased, the brightness and yellowness decreased and the degree of redness increased. Was significantly higher than that of the control (p <0.01). There was a significant difference between the 2.5% and 5.0% mixtures at 2.5% and 7.5% (p <0.01). However, there was no significant difference between 5.0% and 7.5% treatment (ns). Oddi and blueberry also showed similar tendencies to bokbunja. However, in the case of grapes, the redness of the test group was slightly different from that of the control (p <0.05), but there was no significant difference between the mixing ratios (ns).

As a result, it was found that the mixing ratio of bokbunja and audi was more preferably 5.0% or more when the C3G material was mixed with the jochung. The addition of blueberry at a ratio of 10.0% or more indicated that the color was clear.

When the temperature condition of 95 ℃ was added according to the mixing ratio of C3G material, Material Mixing ratio (%) Season color incense flavor Overall Bokbunja 2.5 3.7 3.6 3.9 3.73 5.0 4.6 4.5 4.7 4.60 7.5 4.5 4.6 4.7 4.60 Audi 2.5 3.4 3.8 3.6 3.60 5.0 4.0 4.3 4.4 4.23 7.5 4.2 4.4 4.3 4.30 Blueberries 5.0 3.2 3.2 3.0 3.13 10.0 3.9 4.2 3.9 4.00 15.0 4.0 4.2 4.1 4.10 grape 20.0 3.3 3.7 4.1 3.70 25.0 3.5 3.7 4.1 3.77 30.0 3.5 3.8 4.3 3.87 Control
(Jelly point 106) 3.0 3.0 3.0 3.00

(Food score: very good 5, good 4, usually 3, bad 2, very bad 1)

As shown in Table 13, when the temperature of 95 ° C was added to the mixture of C3G materials, the food grade tended to increase as the mixing ratio of C3G materials increased. At 5.0% mixing ratio, color was 3.7 and 4.6, flavor was 3.6 and 4.5, taste was 3.9 and 4.7, and total 3.73 and 4.60, respectively, which was significant at 1% level (p <0.01). However, between 5.0% and 7.5% mixing ratios, the color was 4.6 and 4.5, flavor was 4.5 and 4.6, flavor was 4.7 and 4.7, total 4.60 and 4.60, respectively, and the difference was not significant (ns). Oddi and blueberry also showed similar tendency to bokbunja. There was no significant difference between grape varieties (ns).

As a result, it was found that the blending ratio of 5.0% or more, which is the highest score of the total grain bread, and the blending ratio of 10.0% or more, which is 4.0 or more in the case of blueberry, I could. Bokbunja and Audi contain more anthocyanins than blueberries and grapes. Therefore, it was found that the food score was higher in relatively small amounts.

2-4-3. C3G Development of leading maintenance technology for year-round use of materials

Preservation period to make bokbunja and odi jokyong by storage type division storage duration Color car
(Redness, 10-fold dilution) Bokbunja Audi Save
Way At room temperature (25 ° C) 4 days 3.2 1.3 Refrigerated (0 ~ 10 ℃) 20 days 6.4 3.2 Freezing (-20 ℃) 6 months 4.9 3.6 dry
Way nature 4 days 6.7 4.1 Heat wind Over 1 year 3.5 2.8 Pickles
(Sugar %) 30 15th 10.3 3.7 40 30 days 10.4 4.2 50 Over 1 year 10.8 5.1 60 Over 1 year 10.4 5.0

In Table 14, according to the storage method, microorganisms were easily generated at room temperature and decay could not be maintained for more than 4 days, and it was found that refrigerated (0 to 10 ° C) In the state, it changed from 20 days later and it could not be used for the seasoning. However, there was no more than 6 months in freezing period, but it was found that discoloration was severe during the period, which could affect the quality of. In the storage method by the drying method, natural drying was not suitable as the lead retention method due to corruption during drying. The dried material was able to be stored for over 1 year, but the discoloration due to the hot wind occurred during the drying process and the inherent volatile components of bokbunja and audi were removed. Sugar concentration of 30 ~ 40% of sugar was decreased by storing microorganisms during storage and could be stored for 15 ~ 30 days. However, when sugar concentration was 50 ~ 60%

The color difference (redness degree) and seasoning division Bramble
storage duration Color car
(Redness degree) Ceremony color incense flavor Overall Chochung - 1.1 3.0 3.0 3.0 3.00 Save
Way At room temperature (25 ° C) 4 days 4.6 3.9 3.2 3.5 3.53 Refrigerated (0 ~ 10 ℃) 20 days 5.0 3.5 3.4 3.5 3.47 Freezing (-20 ℃) 6 months 4.2 3.3 3.6 3.9 3.60 dry
Way nature 4 days 6.1 3.7 3.2 3.3 3.40 Heat wind Over 1 year 3.6 3.4 3.5 3.7 3.53 Pickles
(Sugar %) 30 15th 3.9 4.1 3.5 3.8 3.80 40 30 days 4.8 4.2 3.6 3.6 3.80 50 Over 1 year 8.1 4.5 4.2 4.3 4.33 60 Over 1 year 7.9 4.5 4.2 4.2 4.30

(Food score: very good 5, good 4, usually 3, bad 2, very bad 1)

In Table 15, the redness was the highest at 8.1% and the highest at the sugar concentration of 50% and 4.33, respectively. It was found that discoloration occurred during storage at room temperature, refrigerated storage, and freezer storage, resulting in decreased redness. In addition, the drying method resulted in discoloration and loss of original flavor, resulting in reduced quality. Sugar concentration of 30 ~ 40% sugar was found to be due to microbial growth and discoloration.

As a result, it was found that it is most effective to prepare the starch by preserving and preserving sugar in 50% to 60% of the C3G material by using the lead retention method for the annual use of the C3G material including the brambles.

2-4-4. In Chochung C3G Characteristic of Chojung by Mixing Ratio of Material and Highland Material

The color difference of C3G when added by the mixing ratio of sugar Sugar pickle Mixing ratio (%) Color car L a b E Bokbunja 5.0 15.2 3.8 18.6 6.7 7.5 13.6 6.6 16.0 10.5 10.0 11.3 8.1 14.8 13.5 12.5 10.8 8.3 14.5 14.1 Audi 5.0 16.6 2.5 17.2 6.3 7.5 14.0 4.1 15.2 9.8 10.0 10.5 5.4 13.1 14.0 12.5 10.2 5.7 12.5 14.6 Control
(Jelly point 106) 20.3 1.2 22.1 -

※ The fermented milk was mixed with keeping the temperature of the fermented milk at 95 ℃.

As shown in Table 16, the brightness and yellowness decreased and the degree of redness tended to increase as the mixing ratio was increased. The redness of the brambles was 5.0% , 7.5%, 6.6, 10.0%, 8.1 and 12.5%, respectively. The difference was significant (p <0.01). There was a significant difference between the mixing ratios of 5.0% and 7.5% (10.0%) (p <0.01). However, there was no significant difference between 10.0% and 12.5% (ns). Oddi also showed similar tendency to bokbunja.

Based on the above results, it is preferable that the mixing ratio of brambles and oats is 7 to 13%, more preferably 7.5 to 12.5%, and more preferably 10 to 12.5% It seems to be good.

When added with the ratio of the sugar-free liquid mixture of C3G, Sugar pickle Mixing ratio (%) Ceremony color incense flavor Total flat Bokbunja 5.0 3.6 3.7 3.7 3.67 7.5 4.0 3.8 3.9 3.90 10.0 4.4 4.5 4.6 4.50 12.5 4.5 4.5 4.6 4.53 Audi 5.0 3.4 3.5 3.8 3.57 7.5 3.9 3.9 4.1 3.97 10.0 4.2 4.4 4.4 4.33 12.5 4.2 4.4 4.5 4.37 Control
(Jelly point 106) 3.0 3.0 3.0 3.00

(Food score: very good 5, good 4, usually 3, bad 2, very bad 1)

As shown in Table 17, when the mixing ratio of C3G is increased by the mixing ratio of sugarcontainer, the food grade tended to increase as the mixing ratio of C3G material was increased. The taste of bokbunja was 5.0%, 7.5% (P <0.01), but the difference was not statistically significant (p <0.01). However, the difference between the 10.0% and 12.5% mixing ratios was 4.50 and 4.53, respectively (ns). Oddi also showed similar tendency to bokbunja.

PH and color difference in the mixture of pickles and goat juice No. Mixing ratio pH Color car Bokbunja Schisandra water system L a b E One 0 0 100 100 6.59 36.8 0.3 -0.2 - 2 7 0 93 100 3.78 16.2 17.1 7.5 27.7 3 7 One 92 100 3.47 14.9 18.7 9.5 30.2 4 7 2 91 100 3.35 14.7 19.1 9.2 30.5 5 7 3 90 100 3.28 13.8 20.7 9.4 32.2 6 7 4 89 100 3.23 13.7 20.8 11.9 33.2 7 7 5 88 100 3.15 12.9 21.0 11.6 33.7

The pH and color difference in the mixture of the bokbunja pickles and the salted pickles of the bokbunja are shown in Table 18. The pH of the bokbunja was 7% and the pH was decreased as the mixing ratio of the bokbunja was increased. And redness and yellowness increased. The degree of redness was 17.1% when added with 0% salting solution, 18.7% with adding 1% saline solution, and 2% with salting solution. %, Respectively. The addition of 3% of salted salted - on - cholesterol was 20.7, which was significant (p <0.01). However, the addition of 3% redness of Omija persimmon juice added 20.7%, 20.8% of Omija persimmon juice solution added, and 21.0% of 5% Omija persimmon juice solution.

As a result, pH was lower than that of bokbunja pickles when mixed with salted pickles of bokbunja, and the pH was 3.0 when mixed with more than 3% of bokbunja so that red color appeared due to the nature of anthocyanin pigment Could know. In addition, the redness of the mixture was higher than 3% when mixed with the pickles of the bokbunja and the pickles.

PH and color difference when mixed with pickles and pickles No. Mixing ratio pH Color difference Bokbunja plum water system L a b E One 0 0 100 100 6.59 36.8 0.3 -0.2 2 7 0 93 100 3.98 15.8 16.3 7.8 27.6 3 7 One 92 100 3.70 15.4 17.0 8.2 28.4 4 7 2 91 100 3.63 15.2 17.3 8.5 28.8 5 7 3 90 100 3.57 15.0 17.9 8.9 29.5 6 7 4 89 100 3.51 14.8 18.1 9.2 29.8 7 7 5 88 100 3.48 14.5 18.2 9.2 30.1

The pH and color difference in the mixture of the pickles and the pickles in the water are shown in Table 19. The pH of the pickles decreased with the addition of 7% And the degree of redness and yellowness increased. The degree of redness was 17.3% when 1% of the pickles per 1% of the pickles was added to the pickles, 17.3, and 3%, respectively. The difference was significant (p <0.01). However, 17.9% in 3% plum, 18.1 in 4% plum, and 18.2 in 5% plum were not significantly different (ns).

As a result, pH was lower than that of bokbunja extract only when mixed with pickles per 100 g of bokbunja, and pH was 3.5 when mixed with more than 3% of bokbunja. . The mixing ratio of pickles per plum was more than 3% when mixed with pickles.

PH and Color Difference in Mixing Odudang Pickle and Omija Sugar No. Mixing ratio pH Color difference Audi Schisandra water system L a b E 1 (A) 0 0 100 100 6.59 36.8 0.3 -0.2 - 2 (B) 7 0 93 100 5.78 18.2 6.3 4.5 20.1 3 (C) 7 One 92 100 4.13 18.3 9.9 5.1 21.5 4 (D) 7 2 91 100 3.71 17.9 11.2 5.2 22.5 5 (E) 7 3 90 100 3.53 17.2 13.4 5.3 24.2 6 (F) 7 4 89 100 3.40 16.0 13.7 5.4 25.4 7 (G) 7 5 88 100 3.34 15.2 13.7 5.7 26.1

The pH and color difference in the mixture of water-salted and water-added salted salmon in the water are shown in Table 20. As the concentration of the salted salmon was increased by 7% and the mixing ratio of salted salmon was increased, And redness and yellowness increased. The degree of redness was found to be 6.3% when added saline solution of omija was 7%, 9.9 when added saline solution of omija, (P <0.01 **), the difference was 11.2% when added with 3% of Omija persimmon juice. However, the addition of 3% red ginseng extract of red ginseng added 13.4% of red ginseng, 13.7% of ginseng powder, and 13.7 g of 5% ginseng powder.

As a result, it was found that the pH of olive juice was lower than that of olive juice alone, and the pH was 3.5 when mixed with more than 3% of olive juice. Could know. In the case of redness, it was found that the mixing ratio of Omija persimmon juice mixture should be more than 3% when the salted persimmon juice and Omija persimmon juice were mixed.

PH and Color Difference in the Mixing of Pickled Pickles with Pickled Pickles No. Mixing ratio pH Color difference Audi plum water system L a b E One 0 0 100 100 6.59 36.8 0.3 -0.2 - 2 7 0 93 100 5.78 17.8 6.3 4.4 20.4 3 7 One 92 100 4.64 17.9 7.6 5.0 20.9 4 7 2 91 100 4.27 17.8 8.9 5.3 22.1 5 7 3 90 100 4.05 17.5 9.9 5.5 22.1 6 7 4 89 100 3.92 17.3 10.2 5.5 22.4 7 7 5 88 100 3.88 17.1 10.3 5.6 22.8

The pH and color difference in the mixture of the edible sugar-pickled liquor and the pickled liquor in water are shown in Table 21. The pH decreased as the mixing ratio of the pickled liquor per 7% And the degree of redness and yellowness increased. The degree of redness was 6.3% when the pickles per se was added at 0%, 7.6 when the pickles per 1% (P <0.01). The difference was significant in the addition of the pickles per 8.9 and 3% plum, respectively. However, there was no significant difference in the degree of redness (ns) between 10% and 10% in the addition of pickles per 3% plum.

As a result, the pH was lower than that of only the pickles per se when mixed with the pickles per se, and the pH was 3.5 when the pickles were mixed more than 3%. The color of the anthocyanin was red . The mixing ratio of pickles per plum was more than 3% when the pickles were mixed with pickles.

PH and Color Difference in the Mixture of Bokbunja Pickles and Omija Sugar No. Mixing ratio pH Organic acid
(0.1 N NaOH
mg / 100g) Color difference Bokbunja Schisandra Chochung system L a b E One 0 0 100 100 4.65 193 19.1 1.1 23.1 - 2 7 0 93 100 3.50 321 11.7 9.9 16.0 13.5 3 7 One 92 100 3.45 335 11.7 10.5 15.8 14.0 4 7 2 91 100 3.39 341 11.6 10.7 15.6 14.3 5 7 3 90 100 3.32 360 11.4 12.4 15.4 15.7 6 7 4 89 100 3.27 382 11.2 12.6 15.4 15.9 7 7 5 88 100 3.25 397 11.1 12.8 15.0 16.3

The pH and color difference when mixed with Bokbunja pickles and Omija persimmon juice are shown in Table 22. The pH was decreased as the mixing ratio of Bokbunja's pickles was increased by 7% Redness increased and yellowing did not change significantly. When pH was adjusted to pH 3.50, 7% of bokbunja pickles and 7% of bokbunja pickles were mixed with 1% of salted pickles, When the pH was 3.45 and the pH was 3.39 and 3%, respectively, when the pH was 3.45 and 2%, the pH was 3.32 and 4%. When the pH was 3.27 and 5%, the pH was 3.25. 100g, 3%, 360mg / 100g, 382mg / 100g and 5% when mixed with 2% and 30%, respectively, of the organic acid, When mixed, there was no significant difference (ns) between the mixing ratios at 397 mg / 100 g. The degree of redness was 10.5, 10.4, 10.4, 12.4, and 12.6%, respectively, when added with 1% of salted lemon juice and 9% of salted lemon juice of 7% , And 5% (12.8%). The difference was statistically significant (p <0.01). However, there was no significant difference in the degree of redness between the samples added with 3% or more saline solution (ns).

These results suggest that when the mixture of pickles and starchy pickles were mixed with the pickles, the redness of the pickles was increased due to the lower pH of the pickles. At this time, it was found that the mixture ratio of the pickles of the bokbunja and the pickles of the omija was 7: 3 ~ 7: 5.

The texture of bokbunja pickles combined with salted pickles No. Mixing ratio Texture
(Adhesiveness) Bokbunja Schisandra Chochung system One 0 0 100 100 1,481 2 7 0 93 100 1,326 3 7 One 92 100 1,302 4 7 2 91 100 1,297 5 7 3 90 100 1,273 6 7 4 89 100 1,249 7 7 5 88 100 1,240

As shown in Table 23, when the mixture of bokbunja pickles and Omija persimmon juices were mixed, the texture (adhesiveness) decreased slightly, but the difference was not significant Could know.

PH and Color Difference in the Mixture of Pickled Pickles of Odi and Pickles of Omija No. Mixing ratio pH Organic acid
(0.1 N NaOH
mg / 100g) Color difference Audi Schisandra Chochung system L a b E One 0 0 100 100 4.65 193 19.1 1.1 23.1 - 2 7 0 93 100 3.90 271 10.8 3.4 15.4 11.6 3 7 One 92 100 3.81 292 10.7 4.2 15.0 12.1 4 7 2 91 100 3.78 308 10.6 4.4 14.8 12.3 5 7 3 90 100 3.70 317 10.5 5.4 14.7 12.8 6 7 4 89 100 3.64 330 10.3 5.6 14.6 13.0 7 7 5 88 100 3.60 349 10.3 5.7 14.6 13.1

The pH and color difference in the mixture of the sesame pickled juice and the omija persimmon juice are shown in Table 24. The pH was decreased as the mixing ratio of the omija persimmon juice was increased by 7% Redness increased and Yellowness decreased. The pH of the mixture of the sesame sugar and salted lemon juice was 3% and the pH was 3% and 7%, respectively. When the pH was 3.81 and the pH was 3.80 and 3%, respectively, when the pH was 3.81 and 2%, the pH was 3.70 and 4%. When the pH was 3.64 and 5%, the pH was 3.60. The organic acid content was 271mg / 100g when 7% of the edible sugar was mixed with 7% of the edible sugar, 7% of the edible sugar, and 1% 100g when mixed with 3%, 330mg / 100g when mixed with 4% and 349mg / 100g when mixed with 4%, and 309mg / 100g when mixed with 2% There was no significant difference (ns). The degree of redness was found to be 3.4% when added with 0% of salted salted lemon juice, 3.4% with salted salted lemon juice, 4.4% with 1% salted salted lemon juice, 5.4 with 3% added, 5.6% with 4% , And 5%, respectively. Significant differences were observed between the two groups (p <0.01). However, there was no significant difference in the degree of redness between the test groups added with more than 3% saline solution (ns).

These results suggest that the redness of red pepper is higher because the red color of red pepper is lower than that of red pepper paste. At this time, it was found that the mixing ratio of the sesame sugar and the salted drink of the omija was 7: 3 ~ 7: 5.

Organic sensation when mixed with sesame pickles and sesame sugar pickles No. Mixing ratio Texture
(Adhesiveness) Audi Schisandra Chochung system One 0 0 100 100 1,481 2 7 0 93 100 1,312 3 7 One 92 100 1,294 4 7 2 91 100 1,285 5 7 3 90 100 1,249 6 7 4 89 100 1,241 7 7 5 88 100 1,232

As shown in Table 25, when the mixture of the sesame sugar and the omeza sugar solution were mixed, the texture (adhesiveness) decreased slightly, but the difference was not significant Could know.

Claims

A first sugar-pickling step of mixing the vegetable material containing C3G component with sugar and pickling sugar;
Obtaining a first saccharide solution produced in the first sugar-picking step;
A second sugar-pickling step of mixing sugar with omija and pickling sugar;
Obtaining a second saccharide solution produced in the second sugar-picking step;
Mixing and heating the rice and the malt extract to obtain a saccharified liquid;
Heating the saccharified liquid to prepare a starch having a sugar content of 68 to 70 brix; And
And adjusting the temperature of the first sugar pickling solution, the second sugar pickling solution and the tonifying oil to 90 to 100 캜, followed by mixing and sealing and packaging at 90 to 100 캜.

The method according to claim 1,
Wherein the C3G component-containing plant material is selected from the group consisting of brambles, audi, blueberries, grapes, strawberries and black rice.

The method according to claim 1,
The C3G component-containing vegetable material and sugar are mixed at a weight ratio of 5: 5 to 4: 6,
Wherein said omija and sugar are mixed at a weight ratio of 5: 5 to 4: 6 and sugar-pickled.

The method according to claim 1,
Wherein the temperature of the first sugar pickling solution, the second sugar pickling solution and the starch is adjusted to 90 to 95 캜, followed by mixing and sealing and packaging at 90 to 95 캜.

The method according to claim 1,
The C3G component-containing vegetable material is selected from brambles and oats,
Wherein the first saccharide solution, the second saccharide solution and the starch are mixed so that the first saccharide solution is 7 to 13% by weight, and the first saccharide solution and the second saccharide solution Is mixed in a weight ratio of 7: 3 to 7: 5 by weight.