KR20190068812A - Manufacturing method of cabbage drink - Google Patents
Manufacturing method of cabbage drink Download PDFInfo
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- KR20190068812A KR20190068812A KR1020170168983A KR20170168983A KR20190068812A KR 20190068812 A KR20190068812 A KR 20190068812A KR 1020170168983 A KR1020170168983 A KR 1020170168983A KR 20170168983 A KR20170168983 A KR 20170168983A KR 20190068812 A KR20190068812 A KR 20190068812A
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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
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/14—Extraction
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/48—Ultrasonic treatment
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- Life Sciences & Earth Sciences (AREA)
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- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
Description
본 발명은 양배추즙 제조방법에 관한 것으로, 보다 상세하게는 양배추를 효과적으로 추출하여 양배추의 유효성분 및 섬유질을 포함할 수 있도록 하는 양배추즙 제조방법에 관한 것이다.The present invention relates to a method for producing cabbage juice, and more particularly, to a method for producing cabbage juice which can effectively extract cabbage and contain active ingredients and fiber of cabbage.
일반적인 양배추의 경우 식이섬유와 미네랄과 비타민 종류가 풍부하여 음식에 많이 사용되고 있으며 특히 푸른 겉 잎 부분은 하얀 속 잎 보다 많이 함유되었으나 푸른 부분이 거칠어 일반적으로 많이 섭취하기 어려운 문제가 있다.In general, cabbage is rich in dietary fiber, minerals and vitamins, and is often used in food. Especially, the outer part of the blue leaf is more abundant than the white sapling, but the blue part is rough.
이러한 문제를 해결하기 위하여 등록특허 10-1259277(양배추를 이용한 건강 음료 제조방법 및 그 장치)에는 양배추 푸른 겉 입까지 섭취 할 수 있도록 양배추즙을 제조하는 방법이 공개되어 있다.In order to solve such a problem, a method for manufacturing cabbage juice is disclosed in Patent No. 10-1259277 (a method for manufacturing a health drink using cabbage and its apparatus) so that it can be consumed up to the blue outer surface of the cabbage.
이는 단순히 양배추 섬유질에 물리적인 힘과 열을 가하여 유효성분을 뽑아내어 액을 만드는 방법으로, 양배추의 섬유질과 유효성분을 다량으로 추출하지는 못한다.This method simply extracts the active ingredient by applying physical force and heat to the cabbage fiber, and does not extract a large amount of fiber and active ingredient of cabbage.
특히, 기존 방법은 양배추의 섬유질 성분이 전혀 들어 있지 않은 투명한 여과액만을 섭취할 수 밖에 없어 섬유질 섭취가 가능한 즙 생산방법을 필요로 하며, 또한, 소비자의 기호도를 높이기 위해 양배추 특유의 맛과 향을 개선한 양배추즙의 개발이 필요한 실정이다.In particular, the conventional method requires only a transparent filtrate which does not contain the fibrous component of cabbage at all, which requires a juice production method capable of consuming fiber. In addition, in order to increase the taste of the consumer, It is necessary to develop improved cabbage juice.
본 발명은 상기의 문제점을 해결하기 위해서 안출된 것으로 효소화 반응을 통해 양배추의 유효성분을 충분히 추출할 수 있고 섬유질 성분을 함께 수득할 수 있으며, 감초, 생강, 진피, 오렌지, 로즈마리, 페퍼민트를 포함하여 우수한 기능성과 맛을 갖는 양배추즙 제조방법을 제공하고자 하는 데 그 목적이 있다.The present invention has been devised in order to solve the above problems, and it is possible to sufficiently extract an active ingredient of cabbage through an enzymatic reaction and to obtain a fibrous component together with a liquorice, ginger, dermis, orange, rosemary and peppermint And to provide a method of manufacturing a cabbage juice having excellent functionality and taste.
발명이 해결하고자 하는 기술적 과제들은 이상에서 언급한 기술적 과제들로 제한되지 않으며, 언급되지 않은 또 다른 기술적 과제들은 아래의 기재로부터 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자에게 명확하게 이해될 수 있을 것이다.It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory and are not restrictive of the invention as set forth in the accompanying drawings. It will be possible.
본 발명에 따른 양배추즙 제조방법은 양배추, 생강을 분쇄하여 분쇄물을 제조하는 제 1단계; 상기 분쇄물에 감초 추출물, 진피 추출물, 오렌지 추출물, 페퍼민트 추출물, 로즈마리 추출물을 혼합하여 혼합물을 제조하는 제 2단계; 상기 혼합물에 효소를 첨가한 후 교반하면서 가열하여 효소화 반응을 일으키는 제 3단계; 상기 효소화 반응이 일어난 혼합물을 초음파 처리하여 추출물을 제조하는 제 4단계; 상기 추출물을 1차 여과하는 제 5단계; 상기 1차 여과한 추출물을 2차 여과하는 제 6단계; 상기 2차 여과한 추출물을 살균하는 제 7단계;를 포함하되, 상기 제 2단계에서 혼합물 제조 시 분쇄물 1중량부에 대하여 감초 추출물 0.03중량부, 진피 추출물 0.05중량부, 오렌지 추출물 0.3중량부, 페퍼민트 추출물 0.01중량부, 로즈마리 추출물 0.01중량부를 혼합하는 것을 특징으로 한다.The method for producing cabbage juice according to the present invention comprises: a first step of pulverizing cabbage and ginger to produce a pulverized product; A second step of mixing the pulverized product with licorice extract, dermis extract, orange extract, peppermint extract and rosemary extract to prepare a mixture; A third step of adding an enzyme to the mixture and heating the mixture with stirring to cause an enzymatic reaction; A fourth step of preparing an extract by ultrasonication of the mixture in which the enzymatic reaction has occurred; A fifth step of primary filtration of the extract; A sixth step of secondary filtration of the firstly filtered extract; 0.03 part by weight of licorice extract, 0.05 part by weight of dandruff extract, 0.3 part by weight of orange extract, and 1 part by weight of extract are added to 1 part by weight of the pulverized product during the preparation of the mixture in the seventh step. 0.01 part by weight of a peppermint extract, and 0.01 part by weight of a rosemary extract.
상기 과제의 해결수단에 의해, 본 발명의 양배추즙 제조방법은 양배추의 유효성분이 충분히 추출되고 양배추의 섬유질 성분을 함께 섭취할 수 있으며, 맛과 향이 개선된 양배추즙을 제공하는 데 그 효과가 있다.According to the solution of the above-mentioned problems, the method of producing cabbage juice of the present invention is effective in providing a cabbage juice which can sufficiently extract the active ingredient of cabbage and can take the fiber components of cabbage together, and has an improved taste and flavor.
도 1은 본 발명의 양배추즙 제조방법을 나타내는 순서도이다.BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart showing a method for producing cabbage juice according to the present invention. FIG.
이상과 같은 본 발명에 대한 해결하고자 하는 과제, 과제의 해결 수단, 발명의 효과를 포함한 구체적인 사항들은 다음에 기재할 실시예 및 도면들에 포함되어 있다. 본 발명의 이점 및 특징, 그리고 그것들을 달성하는 방법은 첨부되는 도면과 함께 상세하게 후술되어 있는 실시예들을 참조하면 명확해질 것이다. The above and other objects, features and advantages of the present invention will be more apparent from the following detailed description taken in conjunction with the accompanying drawings, in which: FIG. BRIEF DESCRIPTION OF THE DRAWINGS The advantages and features of the present invention and the manner of achieving them will become apparent with reference to the embodiments described in detail below with reference to the accompanying drawings.
하기에서는 본 발명의 양배추즙 제조방법에 대하여 도면을 이용하여 상세하게 설명한다.Hereinafter, the method for producing cabbage juice of the present invention will be described in detail with reference to the drawings.
도 1은 본 발명의 양배추즙 제조방법을 나타내는 순서도이다.BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart showing a method for producing cabbage juice according to the present invention. FIG.
먼저, 제 1단계(S10)에서는 양배추, 생강을 분쇄하여 분쇄물을 제조한다. 구체적으로, 세척한 양배추와 생강을 분쇄기를 이용하여 분쇄물을 제조한다. First, in a first step (S10), cabbage and ginger are crushed to produce crushed material. Specifically, the crushed cabbage and ginger are crushed using a crusher.
상기 분쇄 시 분쇄 정도의 일정함을 위하여 분쇄기를 통과할 때 40메쉬(mesh) 정도의 여과망을 통과하며 분쇄를 진행한다.In order to keep the degree of pulverization at the time of pulverization, the pulverized material is passed through a filter net having a size of about 40 meshes when passing through a pulverizer and pulverized.
상기 양배추는 위장건강 및 위기능장애 개선에 효과적이며, 항암작용, 암예방, 염증개선, 관절염 증상 완화, 피부미용, 변비 증상 개선 등의 기능성을 갖는다.The cabbage is effective for the improvement of gastrointestinal health and stomach dysfunction, and has functionalities such as anti-cancer effect, cancer prevention, inflammation improvement, arthritic symptom relief, skin beauty, and improvement of constipation symptoms.
상기 생강은 위산과 위액의 분비를 촉진하여 소화를 돕고, 장의 장력과 연동운동을 활발하게 하여 복부팽만이나 장의 통증을 완화시키고, 살균효과가 있어 식중독에도 좋다.The ginger promotes the secretion of stomach acid and gastric juice to help digestion, stimulates intestinal tension and peristalsis, alleviates abdominal distension or intestinal pain, and is also good for food poisoning because of its germicidal effect.
상기 양배추즙에 생강을 첨가함으로써 위장 건강 및 위기능 장애 개선에 대한 기능성을 높이고, 채소류의 가공식품에서 발생하는 살균 문제에도 도움을 준다.The addition of ginger to the cabbage juice enhances the function of improving gastrointestinal health and gastric dysfunction, and also contributes to sterilization problems occurring in processed foods of vegetables.
상기 분쇄물 제조 시 투입되는 양배추와 생강의 혼합비율은 상기 양배추 1중량부에 대하여, 생강 0.01중량부인 것이 바람직하다. 상기 양배추 1중량부에 대하여 생강이 0.01중량부 미만으로 혼합될 경우 위기능 장애 개선, 살균효과 등의 기능성이 발현되지 못하며, 0.01중량부를 초과할 경우 생강 특유의 향으로 인해 양배추즙에 대한 기호도가 떨어질 수 있다.The mixing ratio of cabbage and ginger to be added in the preparation of the pulverized product is preferably 0.01 part by weight of ginger relative to 1 part by weight of the cabbage. When 1 part by weight of ginger is mixed with less than 0.01 part by weight of the cabbage, functionalities such as improvement in gastric function and germicidal effect are not exhibited. When the ginger is added in excess of 0.01 part by weight, preference for the cabbage juice It can fall.
다음으로, 제 2단계(S20)에서는 상기 분쇄물에 감초 추출물, 진피 추출물, 오렌지 추출물, 페퍼민트 추출물, 로즈마리 추출물을 혼합하여 혼합물을 제조한다. 구체적으로, 감초, 진피, 오렌지, 페퍼민트, 로즈마리를 이용하여 감초 추출물, 진피 추출물, 오렌지 추출물, 페퍼민트 추출물, 로즈마리 추출물을 제조하고 상기 분쇄물에 혼합하여 혼합물을 제조한다.Next, in the second step S20, a mixture of licorice extract, dermis extract, orange extract, peppermint extract and rosemary extract is mixed with the pulverized product. Specifically, a licorice extract, a dermis extract, an orange extract, a peppermint extract, and a rosemary extract are prepared using licorice, dermis, orange, peppermint and rosemary to prepare a mixture.
상기 감초는 독성을 중화하고 위장을 보호하며, 단 맛이 난다. 항염증 효능 과 진통제 효과, 아토피 치료, 두드러기 치료에도 효과가 있다.The licorice neutralizes toxicity, protects the stomach, and sweet taste. It also has anti-inflammatory effect and analgesic effect, atopy treatment, and urticaria treatment.
상기 진피는 위장의 연동운동을 촉진하고 위액의 분비를 촉진하여 소화력에 강하고, 기침과 가래를 멎게하며 혈액 순환을 돕는다.The dermis promotes the peristaltic movement of the stomach, promotes the secretion of gastric juice, strengthens the digestive power, stops the cough and sputum, and helps the blood circulation.
상기 오렌지는 비타민 C가 풍부하여 항산화작용이 뛰어나며 면역 기능을 강화시킨다. 오렌지내 플라본 화합물질은 콜레스테롤을 저하시키며 혈압강하작용에 도움이 된다.The orange is rich in vitamin C, so it has excellent antioxidant activity and enhances immune function. Orange Flavone compounds decrease cholesterol and help to lower blood pressure.
상기 페퍼민트는 소화불량 진정, 정신적 피로와 우울증, 신경성 발작 등에 효과가 있고, 감기 증상 예방, 기억력과 인지능력 유지에 도움을 준다.The peppermint is effective for indigestion sedation, mental fatigue and depression, neurotic seizure, prevention of cold symptoms, and maintenance of memory and cognitive ability.
상기 로즈마리는 각종 비타민과 미네랄이 노화를 방지해주고, 체지방을 줄여주는데 도움이 되며, 소화불량 개선, 혈액순환 촉진을 돕는다.The rosemary helps prevent aging of various vitamins and minerals, helps reduce body fat, improves digestion and promotes blood circulation.
상기 분쇄물에 혼합되는 감초, 진피, 오렌지, 페퍼민트, 로즈마리는 제 1단계(S10)의 분쇄 과정에서 혼합될 경우 원재료의 특성(딱딱함, 과피, 줄기성분 등)에 의해 양배추즙의 식감을 해칠 수 있으므로 추출물로 혼합되는 것이 바람직하다.When the liquorice, dandruff, orange, peppermint and rosemary mixed in the pulverized product are mixed in the grinding process of the first step (S10), the texture of the cabbage juice may be damaged by the characteristics of the raw materials (hardness, Therefore, it is preferable to mix them with the extract.
상기 감초 추출물은 감초 1중량부에 대하여 물 10중량부를 혼합한 후 60 내지 80℃에서 1시간 동안 가열한 다음 여과하여 제조한다.The licorice extract is prepared by mixing 10 parts by weight of water with 1 part by weight of licorice, heating at 60 to 80 ° C for 1 hour, and then filtering.
상기 진피 추출물은 진피 1중량부에 대하여 물 10중량부를 혼합한 후 60 내지 80℃에서 1시간 동안 가열한 다음 여과하여 제조한다. The dermis extract is prepared by mixing 10 parts by weight of water with 1 part by weight of dermis, heating at 60 to 80 DEG C for 1 hour, and then filtering.
상기 오렌지 추출물은 오렌지(과육+껍질) 1중량부에 대하여 물 7중량부를 혼합한 후 60 내지 80℃에서 1시간 동안 가열한 다음 여과하여 제조한다. The orange extract is prepared by mixing 7 parts by weight of water with 1 part by weight of orange (flesh + shell), heating at 60 to 80 ° C for 1 hour, and then filtering.
상기 페퍼민트 추출물은 페퍼민트 1중량부에 대하여 물 10중량부를 혼합한 후 60 내지 80℃에서 30분 동안 가열한 다음 여과하여 제조한다. The peppermint extract is prepared by mixing 10 parts by weight of water with 1 part by weight of peppermint, heating at 60 to 80 ° C for 30 minutes, and then filtering.
상기 로즈마리 추출물은 로즈마리 1중량부에 대하여 물 10중량부를 혼합한 후 60 내지 80℃에서 30분 동안 가열한 다음 여과하여 제조한다.The rosemary extract is prepared by mixing 10 parts by weight of water with 1 part by weight of rosemary, heating at 60 to 80 ° C for 30 minutes, and then filtering.
상기 혼합물 제조 시 감초 추출물은 분쇄물 1중량부에 대하여 감초 추출물 0.03중량부를 혼합하는 것이 바람직하다. 상기 감초 추출물이 0.03중량부 미만으로 혼합될 경우 감초의 독성 중화, 위장보호 등의 기능성이 양배추즙에 충분히 나타나기 어려우며, 0.03중량부를 초과할 경우 양배추즙의 맛과 향을 해칠 수 있으며, 감초 내에 스테로이드 성분 등으로 인해 부작용이 나타날 수 있다. In preparing the mixture, the licorice extract is preferably mixed with 0.03 part by weight of the licorice extract against 1 part by weight of the ground product. When the licorice extract is mixed with less than 0.03 part by weight, functionalities such as toxicity neutralization and gastrointestinal protection of licorice are less likely to appear in the cabbage juice. If the amount exceeds 0.03 parts by weight, the taste and flavor of the cabbage juice may be deteriorated. Adverse effects may be caused by ingredients and the like.
상기 혼합물 제조 시 진피 추출물은 분쇄물 1중량부에 대하여 진피 추출물 0.05중량부를 혼합하는 것이 바람직하다. 상기 진피 추출물이 0.05중량부 미만으로 혼합될 경우 소화 촉진 등의 기능성이 양배추즙에 충분히 나타나기 어려우며, 0.05중량부를 초과할 경우 양배추즙의 맛과 향을 해칠 수 있다.In preparing the mixture, the dermis extract is preferably mixed with 0.05 part by weight of the dermis extract with respect to 1 part by weight of the ground product. When the dermis extract is mixed at less than 0.05 part by weight, functionalities such as digestion promotion are difficult to sufficiently appear in the cabbage juice, and if it exceeds 0.05 part by weight, the taste and flavor of the cabbage juice may be deteriorated.
상기 혼합물 제조 시 오렌지 추출물은 분쇄물 1중량부에 대하여 오렌지 추출물 0.3중량부를 혼합하는 것이 바람직하다. 상기 오렌지 추출물이 0.3중량부 미만으로 혼합될 경우 오렌지의 단 맛과 비타민 성분이 양배추즙에 충분히 포함되기 어려우며, 0.3중량부를 초과할 경우 신 맛이 과하게 나 오히려 양배추즙의 맛과 향을 해칠 수 있다.When preparing the mixture, the orange extract is preferably mixed with 0.3 part by weight of the orange extract per 1 part by weight of the ground product. When the orange extract is mixed with less than 0.3 part by weight, the orange sweet taste and the vitamin ingredient are hardly contained in the cabbage juice. If the orange extract is added in an amount of more than 0.3 part by weight, the taste of the cabbage juice may be damaged, .
상기 혼합물 제조 시 페퍼민트 추출물은 분쇄물 1중량부에 대하여 페퍼민트 추출물 0.01중량부를 혼합하는 것이 바람직하다. 상기 페퍼민트 추출물이 0.01중량부 미만으로 혼합될 경우 페퍼민트의 상쾌한 향과 소화불량 진정 효과 등이 기능성이 양배추즙에 충분히 나타나기 어려우며, 0.01중량부를 초과할 경우 양배추즙의 맛과 향을 해칠 수 있다.In the preparation of the mixture, the peppermint extract is preferably mixed with 0.01 part by weight of the peppermint extract per 1 part by weight of the ground product. When the peppermint extract is mixed with less than 0.01 part by weight, the freshness of peppermint and the soothing effect of indigestion are less likely to occur in the cabbage juice. If the amount exceeds 0.01 part by weight, the taste and aroma of the cabbage juice may be deteriorated.
상기 혼합물 제조 시 로즈마리 추출물은 분쇄물 1중량부에 대하여 로즈마리 추출물 0.01중량부를 혼합하는 것이 바람직하다. 상기 로즈마리 추출물이 0.01중량부 미만으로 혼합될 경우 로즈마리의 유효성분과 향이 양배추즙에 충분히 전달되게 어려우며, 0.01중량부를 초과할 경우 양배추즙의 맛과 향을 해칠 수 있다.The rosemary extract is preferably prepared by mixing 0.01 part by weight of rosemary extract with 1 part by weight of the ground product. When the rosemary extract is mixed with less than 0.01 part by weight, the active ingredient and flavor of rosemary are difficult to be sufficiently transferred to the cabbage juice, and if it exceeds 0.01 part by weight, the flavor and aroma of the cabbage juice may be deteriorated.
다음으로, 제 3단계(S30)에서는 상기 혼합물에 효소를 첨가한 후 교반하면서 가열하여 효소화 반응을 일으킨다. 구체적으로, 상기 혼합물에 효소화 반응을 위한 효소를 첨가한 후 가열 및 교반하여 효소화 반응을 일으킨다.Next, in a third step (S30), an enzyme is added to the mixture, and the mixture is heated with stirring to cause an enzymatic reaction. Specifically, an enzyme for the enzymatic reaction is added to the mixture, followed by heating and stirring to cause an enzymatic reaction.
상기 효소화 반응을 통해 과육 내의 세포막을 파괴하고, 세포 내의 영양성분과 당성분을 충분히 추출한다.Through the enzymatic reaction, the cell membrane in the flesh is destroyed, and nutrients and sugar components in the cells are sufficiently extracted.
상기 효소화 반응에 사용되는 효소는 pectinase, cellulase 중 적어도 어느 하나인 것이 바람직하다.The enzyme used in the enzymatic reaction is preferably at least one of pectinase and cellulase.
또한, 상기 효소의 첨가량은 상기 양배추 1중량부에 대하여 0.002 내지 0.005중량부인 것이 바람직하다. 상기 효소의 첨가량이 0.002중량부 미만으로 혼합되면 효소화 반응이 충분히 일어나지 않고, 0.005중량부를 초과할 경우 효소화 반응이 충분히 일어나는 양을 초과하므로 효율성이 낮아진다.The amount of the enzyme added is preferably 0.002 to 0.005 parts by weight based on 1 part by weight of the cabbage. When the added amount of the enzyme is less than 0.002 parts by weight, the enzymatic reaction does not sufficiently take place. If the amount exceeds 0.005 parts by weight, the efficiency of the enzymatic reaction becomes excessively high, and the efficiency becomes low.
또한, 상기 효소화 반응은 40 내지 50℃에서 수행되는 것이 바람직하다. 상기 효소화 반응이 40℃ 미만에서 진행될 경우 효소 반응의 최적온도에 미치지 못하여 효과적인 반응이 어렵고 반응속도도 느리며, 50℃를 초과할 경우 효소 단백질의 구성 변형 또는 분쇄물의 유효성분 파괴가 발생할 수 있으며 맛과 신선도가 저하되고 색이 변질될 우려가 있다.In addition, the enzymatic reaction is preferably carried out at 40 to 50 ° C. If the enzymatic reaction is carried out at a temperature lower than 40 ° C, the reaction temperature is lower than the optimum temperature for the enzyme reaction, so that an effective reaction is difficult and the reaction rate is slow. When the temperature exceeds 50 ° C, And the freshness may be lowered and the color may be deteriorated.
또한, 상기 효소화 반응은 2시간 내지 4시간 동안 수행되는 것이 바람직하다. 상기 효소화 반응이 2시간 미만으로 진행될 경우 세포막 파괴 및 영양성분 추출이 충분히 진행되기 어려우며, 4시간을 초과할 경우 이미 추출이 완료되어 효율성이 저하될 수 있다.In addition, the enzymatic reaction is preferably performed for 2 to 4 hours. If the enzymatic reaction proceeds for less than 2 hours, the cell membrane breakage and the nutrient extraction are not sufficiently progressed. If the enzymatic reaction proceeds for more than 4 hours, the extraction is completed and the efficiency may be lowered.
또한, 상기 효소화 반응 시 교반 속도는 50 내지 80rpm으로 교반하는 것이 바람직하다. 상기 교반 속도가 50rpm 미만일 경우 교반속도가 느려 작업이 오래걸리며 작업효율이 저하되고, 80rpm을 초과할 경우 불안정한 회전으로 인해 세포막의 균일한 파괴가 어려워질 수 있다.In the enzymatic reaction, the agitation speed is preferably 50 to 80 rpm. If the agitation speed is less than 50 rpm, the agitation speed is slow and the operation takes a long time and the working efficiency is lowered. When the agitation speed is more than 80 rpm, it may become difficult to uniformly break the cell membrane due to unstable rotation.
다음으로, 제 4단계(S40)에서는 상기 효소화 반응이 일어난 혼합물을 초음파 처리하여 추출물을 제조한다. 구체적으로, 상기 효소를 첨가하여 효소화 반응이 일어난 혼합물을 초음파 소니케이션 처리하여 추출물을 제조한다.Next, in a fourth step (S40), the mixture in which the enzymatic reaction has occurred is subjected to ultrasonic treatment to produce an extract. Specifically, the enzyme is added to the mixture and the resulting mixture is subjected to an ultrasonication treatment to produce an extract.
상기 초음파 소니케이션을 추가적으로 실시하여 세포 내 추출을 증가시킬 수 있다.The ultrasound sonication may be additionally performed to increase intracellular extraction.
다음으로, 제 5단계(S50)에서는 상기 추출물을 1차 여과한다. 구체적으로, 상기 초음파 처리한 추출물을 1차 여과한다. Next, in the fifth step (S50), the extract is firstly filtered. Specifically, the ultrasound-treated extract is first filtered.
상기 1차 여과 시 양배추의 섬유질을 포함하기 위하여 여과 과정은 스크린메쉬를 이용하여 여과하는 방법을 선택한다.In order to include the fiber of cabbage during the primary filtration, a filtration method using a screen mesh is selected as the filtration process.
상기 스크린메쉬는 40~60 mesh size인 것이 바람직하다. 상기 스크린메쉬가 40mesh size 미만일 경우 이물질이나 섭취시 이물감을 줄 수 있는 크기가 포함될 수 있으며, 60mesh size를 초과할 경우 섬유질이 음료 내에 포함되기 어렵다.The screen mesh preferably has a mesh size of 40 to 60 mesh. If the screen mesh is less than 40 mesh size, it may include a foreign material or a size capable of giving a foreign body sensation upon ingestion. If the screen mesh is larger than 60 mesh size, the fiber is difficult to be contained in the beverage.
다음으로, 제 6단계(S60)에서는 상기 1차 여과한 추출물을 2차 여과한다. 구체적으로, 상기 1차 여과를 실시한 추출물을 안전성을 높이기 위해 2차 여과하여 음료 형태로 제조한다.Next, in the sixth step (S60), the above primary-filtered extract is subjected to secondary filtration. Specifically, the extract subjected to the primary filtration is subjected to secondary filtration in order to enhance safety, and is made into a drink form.
상기 2차 여과 시 양배추의 섬유질을 포함하기 위하여 여과 과정은 1차 여과와 동일하게 스크린 메쉬(40~60 mesh size)를 이용하여 여과하는 방법을 선택한다.In order to include the cabbage fiber during the secondary filtration, the filtration process is selected by screen mesh (40 ~ 60 mesh size) as in the case of the primary filtration.
다음으로, 제 7단계(S70)에서는 상기 2차 여과한 추출물을 살균한다. 구체적으로, 상기 음료형태의 2차 여과 추출물을 살균하여 포장한다.Next, in the seventh step (S70), the secondary filtrate is sterilized. Specifically, the beverage-type secondary filtration extract is sterilized and packaged.
상기 살균은 90℃에서 수행하는 것이 바람직하다. 상기 살균 온도가 90℃ 미만일 경우 살균이 충분히 완료되지 않으며, 90℃를 초과할 경우 추출물 내의 유효성분의 파괴 또는 변질이 발생할 수 있다.The sterilization is preferably carried out at 90 < 0 > C. If the sterilization temperature is less than 90 ° C, sterilization is not sufficiently completed. If the sterilization temperature is more than 90 ° C, breakage or alteration of the active ingredient in the extract may occur.
또한, 상기 살균은 30초간 실시하는 것이 바람직하다. 상기 살균이 30초 미만으로 진행될 경우 살균이 충분히 완료되지 않을 수 있으며, 30초를 초과할 경우 이미 살균이 완료되어 효율성이 저하된다.The sterilization is preferably carried out for 30 seconds. If the sterilization is continued for less than 30 seconds, the sterilization may not be completed sufficiently. If the sterilization is over 30 seconds, the sterilization is completed and the efficiency is lowered.
상기 양배추즙의 포장 용기는 파우치 또는 병이 사용될 수 있으며, 포장 후 냉각(0~20℃ 유지)하여 판매하는 것이 바람직하다.The packaging of the cabbage juice may be a pouch or a bottle, and it is preferable that the cabbage juice be sold after being cooled (maintained at 0 to 20 ° C).
하기에서는 본 발명의 양배추즙 제조방법에 대한 최적의 혼합비와 효과를 입증하기 위하여 실험을 실시하고 실험 결과를 표를 이용하여 상세하게 설명한다.In order to verify the optimum mixing ratio and effect of the method of manufacturing the cabbage juice according to the present invention, experiments will be performed and the experimental results will be described in detail with reference to tables.
ㄱ. 관능평가A. Sensory evaluation
하기 실험은 양배추즙의 품질 특성을 비교하기 위하여 검사원으로서의 적합성이 인정된 식품공학과 대학원생을 선발하여 본 실험의 목적에 적합한 훈련을 시킨 후에 관능평가를 하였다. 관능검사 항목은 양배추즙의 색(color), 맛(taste) 및 전반적인 기호도(overall acceptability)로 굉장히 좋으면 9점, 매우 나쁘면 1점으로 평가하는 9점 척도법(Liker scale)으로 실시하였다.In order to compare the quality characteristics of cabbage juice, the following experiment was conducted to evaluate the sensory qualities of the graduate students of Food Science and Engineering, The sensory test items were 9 points on the color, taste and overall acceptability of the cabbage juice, and 9 points on the Liker scale.
[비교예 1][Comparative Example 1]
비교예 1은 일반적으로 시판되는 양배추즙이다.Comparative Example 1 is a commercially available cabbage juice.
[실시예 1][Example 1]
실시예 1은 본 발명의 양배추즙 제조방법을 바탕으로, 양배추 1중량부에 대하여 생강 0.01중량부를 혼합하여 제조한 양배추즙이다.Example 1 is a cabbage juice prepared by mixing 0.01 part by weight of ginger with 1 part by weight of cabbage based on the method of manufacturing the cabbage juice of the present invention.
[실시예 2][Example 2]
실시예 2는 본 발명의 양배추즙 제조방법을 바탕으로, 양배추 1중량부에 대하여 생강 0.01중량부를 혼합하여 분쇄물을 제조하고, 분쇄물 1중량부에 대하여 감초 추출물 0.03중량부, 진피 추출물 0.05중량부를 혼합하여 제조한 양배추즙이다.Example 2 is based on the method for preparing cabbage juice of the present invention, and 0.01 part by weight of ginger is mixed with 1 part by weight of cabbage to prepare a ground product. To 1 part by weight of the ground product, 0.03 part by weight of licorice extract, 0.05 part by weight Which is a mixture of cabbage juice.
[실시예 3][Example 3]
실시예 3은 본 발명의 양배추즙 제조방법을 바탕으로, 양배추 1중량부에 대하여 생강 0.01중량부를 혼합하여 분쇄물을 제조하고, 분쇄물 1중량부에 대하여 감초 추출물 0.03중량부, 진피 추출물 0.05중량부, 오렌지 추출물 0.3중량부를 혼합하여 제조한 양배추즙이다.Example 3 is based on the method for producing cabbage juice of the present invention, and 0.01 part by weight of ginger was mixed with 1 part by weight of cabbage to prepare a ground product. To 1 part by weight of the ground product, 0.03 part by weight of licorice extract, 0.05 part by weight , And 0.3 part by weight of orange extract.
[실시예 4][Example 4]
실시예 4는 본 발명의 양배추즙 제조방법을 바탕으로, 양배추 1중량부에 대하여 생강 0.01중량부를 혼합하여 분쇄물을 제조하고, 분쇄물 1중량부에 대하여 감초 추출물 0.03중량부, 진피 추출물 0.05중량부, 오렌지 추출물 0.3중량부, 페퍼민트 추출물 0.01중량부, 로즈마리 추출물 0.01중량부를 혼합하여 제조한 양배추즙이다.Example 4 is based on the method for producing cabbage juice of the present invention, and 0.01 part by weight of ginger was mixed with 1 part by weight of cabbage to prepare a ground product. To 1 part by weight of the ground product, 0.03 part by weight of licorice extract, 0.05 part by weight 0.3 part by weight of orange extract, 0.01 part by weight of peppermint extract and 0.01 part by weight of rosemary extract.
[실시예 5][Example 5]
실시예 5는 본 발명의 양배추즙 제조방법을 바탕으로, 양배추 1중량부에 대하여 생강 0.015중량부를 혼합하여 분쇄물을 제조하고, 분쇄물 1중량부에 대하여 감초 추출물 0.03중량부, 진피 추출물 0.05중량부, 오렌지 추출물 0.5중량부, 페퍼민트 추출물 0.01중량부, 로즈마리 추출물 0.01중량부를 혼합하여 제조한 양배추즙이다.In Example 5, on the basis of the method for producing cabbage juice of the present invention, 0.015 part by weight of ginger was mixed with 1 part by weight of cabbage to prepare a ground product. To 1 part by weight of the ground product, 0.03 part by weight of licorice extract, 0.05 part by weight 0.5 part by weight of orange extract, 0.01 part by weight of peppermint extract and 0.01 part by weight of rosemary extract.
[실시예 6][Example 6]
실시예 6은 본 발명의 양배추즙 제조방법을 바탕으로, 양배추 1중량부에 대하여 생강 0.01중량부를 혼합하여 분쇄물을 제조하고, 분쇄물 1중량부에 대하여 감초 추출물 0.04중량부, 진피 추출물 0.06중량부, 오렌지 추출물 0.3중량부, 페퍼민트 추출물 0.02중량부, 로즈마리 추출물 0.02중량부를 혼합하여 제조한 양배추즙이다.Example 6 is based on the method of producing cabbage juice of the present invention, and 0.01 part by weight of ginger is mixed with 1 part by weight of cabbage to prepare a ground product. To 1 part by weight of the ground product, 0.04 part by weight of licorice extract, 0.06 part by weight 0.3 part by weight of orange extract, 0.02 part by weight of peppermint extract and 0.02 part by weight of rosemary extract.
상기 표 1에 나타낸 바와 같이 비교예 1에 비하여 본 발명의 양배추즙인 실시예 1 내지 6의 더 우수한 관능을 나타냈다. 또한, 실시예 4의 경우 색, 맛, 전체적인 기호도가 가장 높게 나타나 본 발명에서 제시한 혼합물의 혼합비율이 최적의 범위인 것을 확인하였다.As shown in the above Table 1, the cabbage juice of Examples 1 to 6 of the present invention exhibited a superior sensory property to that of Comparative Example 1. In addition, in Example 4, the color, taste, and overall acceptability were the highest, and it was confirmed that the mixing ratio of the mixture proposed in the present invention was within the optimum range.
ㄴ. 당도 및 수율N. Sugar content and yield
[비교예 2][Comparative Example 2]
비교예 2는 일반적으로 시판되는 양배추즙이다.Comparative Example 2 is a commercially available cabbage juice.
[실시예 7][Example 7]
실시예 7은 본 발명의 양배추즙 제조방법을 바탕으로 양배추 1중량부에 대하여 효소를 0.001중량부 첨가하여 제조한 양배추즙이다.Example 7 is a cabbage juice prepared by adding 0.001 part by weight of enzyme to 1 part by weight of cabbage based on the method for producing cabbage juice of the present invention.
[실시예 8][Example 8]
실시예 8은 본 발명의 양배추즙 제조방법을 바탕으로 양배추 1중량부에 대하여 효소를 0.003중량부 첨가하여 제조한 양배추즙이다.Example 8 is a cabbage juice prepared by adding 0.003 part by weight of enzyme to 1 part by weight of cabbage based on the method for producing cabbage juice of the present invention.
[실시예 9][Example 9]
실시예 9는 본 발명의 양배추즙 제조방법을 바탕으로 양배추 1중량부에 대하여 효소를 0.006중량부 첨가하여 제조한 양배추즙이다.Example 9 is a cabbage juice prepared by adding 0.006 part by weight of enzyme to 1 part by weight of cabbage based on the method for producing cabbage juice of the present invention.
division
yield(%)
상기 표 2에 나타낸 바와 같이 당도 및 수율의 경우 효소화 반응을 진행하지 않은 비교예 2에 비하여 실시예 7 내지 9이 더 높게 나타났다. 또한, 실시예 8의 당도 및 수율이 가장 높게 나타나, 실시예 8을 포함하는 효소 첨가량이 최적의 범위인 것을 확인하였다.As shown in Table 2, the sugar content and the yield were higher in Examples 7 to 9 than in Comparative Example 2 in which the enzymatic reaction did not proceed. In addition, the sugar content and yield of Example 8 were the highest, and it was confirmed that the added amount of enzyme including Example 8 was within the optimum range.
이와 같이, 상술한 본 발명의 기술적 구성은 본 발명이 속하는 기술분야의 당업자가 본 발명의 그 기술적 사상이나 필수적 특징을 변경하지 않고서 다른 구체적인 형태로 실시될 수 있다는 것을 이해할 수 있을 것이다.As described above, it is to be understood that the technical structure of the present invention can be embodied in other specific forms without departing from the spirit and essential characteristics of the present invention.
그러므로 이상에서 기술한 실시예들은 모든 면에서 예시적인 것이며 한정적인 것이 아닌 것으로서 이해되어야 하고, 본 발명의 범위는 상기 상세한 설명보다는 후술하는 특허청구범위에 의하여 나타나며, 특허청구범위의 의미 및 범위 그리고 그 등가 개념으로부터 도출되는 모든 변경 또는 변형된 형태가 본 발명의 범위에 포함되는 것으로 해석되어야 한다.Therefore, it should be understood that the above-described embodiments are to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than the foregoing description, All changes or modifications that come within the scope of the equivalent concept are to be construed as being included within the scope of the present invention.
S10. 양배추, 생강을 분쇄하여 분쇄물을 제조하는 제 1단계
S20. 상기 분쇄물에 감초 추출물, 진피 추출물, 오렌지 추출물, 페퍼민트 추출물, 로즈마리 추출물을 혼합하여 혼합물을 제조하는 제 2단계
S30. 상기 혼합물에 효소를 첨가한 후 교반하면서 가열하여 효소화 반응을 일으키는 제 3단계
S40. 상기 효소화 반응이 일어난 혼합물을 초음파 처리하여 추출물을 제조하는 제 4단계
S50. 상기 추출물을 1차 여과하는 제 5단계
S60. 상기 1차 여과한 추출물을 2차 여과하는 제 6단계
S70. 상기 2차 여과한 추출물을 살균하는 제 7단계S10. The first step of pulverizing cabbage and ginger to produce pulverized material
S20. A second step of preparing a mixture by mixing the licorice extract, dermis extract, orange extract, peppermint extract and rosemary extract with the pulverized product
S30. A third step of adding an enzyme to the mixture and heating the mixture with stirring to cause an enzymatic reaction
S40. A fourth step of preparing an extract by ultrasonication of the mixture in which the enzymatic reaction has occurred,
S50. The fifth step of primary filtration of the extract
S60. The sixth step of secondary filtration of the primary filtered extract
S70. The seventh step of sterilizing the secondary filtered extract
Claims (4)
상기 분쇄물에 감초 추출물, 진피 추출물, 오렌지 추출물, 페퍼민트 추출물, 로즈마리 추출물을 혼합하여 혼합물을 제조하는 제 2단계;
상기 혼합물에 효소를 첨가한 후 교반하면서 가열하여 효소화 반응을 일으키는 제 3단계;
상기 효소화 반응이 일어난 혼합물을 초음파 처리하여 추출물을 제조하는 제 4단계;
상기 추출물을 1차 여과하는 제 5단계;
상기 1차 여과한 추출물을 2차 여과하는 제 6단계;
상기 2차 여과한 추출물을 살균하는 제 7단계;를 포함하되,
상기 제 2단계에서 혼합물 제조 시 분쇄물 1중량부에 대하여 감초 추출물 0.03중량부, 진피 추출물 0.05중량부, 오렌지 추출물 0.3중량부, 페퍼민트 추출물 0.01중량부, 로즈마리 추출물 0.01중량부를 혼합하는 것을 특징으로 하는 양배추즙 제조방법A first step of pulverizing cabbage and ginger to produce pulverized material;
A second step of mixing the pulverized product with licorice extract, dermis extract, orange extract, peppermint extract and rosemary extract to prepare a mixture;
A third step of adding an enzyme to the mixture and heating the mixture with stirring to cause an enzymatic reaction;
A fourth step of preparing an extract by ultrasonication of the mixture in which the enzymatic reaction has occurred;
A fifth step of primary filtration of the extract;
A sixth step of secondary filtration of the firstly filtered extract;
And a seventh step of sterilizing the second filtered extract,
0.03 parts by weight of the licorice extract, 0.05 parts by weight of the dermis extract, 0.3 parts by weight of the orange extract, 0.01 part by weight of the peppermint extract and 0.01 part by weight of the rosemary extract are mixed with 1 part by weight of the pulverized product in the step 2) How to make cabbage juice
상기 제 1단계에서 분쇄물 제조 시 양배추 1중량부에 대하여 생강 0.01중량부를 혼합하여 분쇄하는 것을 특징으로 하는 양배추즙 제조방법The method according to claim 1,
The method for producing cabbage juice according to claim 1, wherein in the first step, 0.01 part by weight of ginger is mixed with 1 part by weight of cabbage during the preparation of pulverized product,
상기 제 3단계에서 교반은 50 내지 80rpm으로 교반하며, 가열 온도는 40 내지 50℃이고, 효소화 반응은 2 내지 4시간 동안 수행되는 것을 특징으로 하는 양배추즙 제조방법The method according to claim 1,
Wherein the stirring in the third step is performed at 50 to 80 rpm, the heating temperature is 40 to 50 DEG C, and the enzymatic reaction is performed for 2 to 4 hours.
상기 제 3단계에서 효소는 pectinase, cellulase 중 적어도 어느 하나이며,
상기 효소의 첨가량은 상기 양배추 1중량부에 대하여 0.002 내지 0.005중량부인 것을 특징으로 하는 양배추즙 제조방법The method according to claim 1,
In the third step, the enzyme is at least one of pectinase and cellulase,
Wherein the enzyme is added in an amount of 0.002 to 0.005 parts by weight based on 1 part by weight of the cabbage.
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| KR102096908B1 (en) * | 2020-02-04 | 2020-04-03 | 이석원 | Jam |
| KR102275330B1 (en) | 2021-01-12 | 2021-07-09 | 정향훈 | Collagen cabbage juice and manufacturing method of the same |
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