KR101996467B1 - Method for producing healthful onion juice comprising green tea concentrate - Google Patents
Method for producing healthful onion juice comprising green tea concentrate Download PDFInfo
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- KR101996467B1 KR101996467B1 KR1020170148450A KR20170148450A KR101996467B1 KR 101996467 B1 KR101996467 B1 KR 101996467B1 KR 1020170148450 A KR1020170148450 A KR 1020170148450A KR 20170148450 A KR20170148450 A KR 20170148450A KR 101996467 B1 KR101996467 B1 KR 101996467B1
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- green tea
- juice
- prepared
- onion
- concentrate
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Abstract
본 발명은 (1) 절단한 양파를 젖산칼슘 용액에 침지하고, 꺼내어 파쇄하고 착즙하여 양파즙을 준비하는 단계; (2) 녹차잎을 증열 처리하고 유념기를 이용하여 잎을 비빈 후 감압 건조하는 단계; (3) 상기 (2)단계의 감압 건조한 녹차잎에 물을 첨가하여 초음파 추출한 추출액을 여과하고 감압 농축하여 녹차 농축액을 준비하는 단계; (4) 솔잎을 증열 처리한 후 감압 건조한 솔잎에 물을 첨가하여 초음파 추출한 추출액을 여과하고 감압 농축하여 솔잎 농축액을 준비하는 단계; (5) 껍질을 제거한 다래를 파쇄하고 착즙하여 다래즙을 준비하는 단계; 및 (6) 상기 (1)단계의 준비한 양파즙, 상기 (3)단계의 준비한 녹차 농축액, 상기 (4)단계의 준비한 솔잎 농축액 및 상기 (5)단계의 준비한 다래즙을 혼합한 후 가열하는 단계를 포함하여 제조하는 것을 특징으로 하는 녹차 양파즙의 제조방법 및 상기 방법으로 제조된 녹차 양파즙에 관한 것이다.(1) a step of immersing the cut onion in a calcium lactate solution, taking out and crushing and preparing a juice to prepare an onion juice; (2) heat treating the green tea leaves, drying the leaves using a keep machine, followed by drying under reduced pressure; (3) adding water to the reduced green leaf of step (2), filtering the extracted ultrasound-derived extract, and concentrating it under reduced pressure to prepare a green tea concentrate; (4) preparing a pine needle concentrate by filtration of an extract obtained by adding water to a pine needle obtained by decomposing pine needle after pyrolysis, and ultrasonically extracting the filtered pine needle; (5) crushing and removing the husks from which the husks have been removed to prepare a juice; And (6) mixing the onion juice prepared in the step (1), the green tea concentrate prepared in the step (3), the pine needle concentrate prepared in the step (4) and the juice prepared in step (5) And a green tea onion juice prepared by the method.
Description
본 발명은 전처리한 양파를 착즙하여 양파즙을 준비하는 단계; 녹차 및 솔잎을 각각 전처리한 후 농축하여 녹차 농축액 및 솔잎 농축액을 준비하는 단계; 다래를 착즙하여 다래즙을 준비하는 단계; 및 상기 준비한 양파즙, 녹차 농축액, 솔잎 농축액 및 다래즙을 혼합한 후 가열하고 여과하는 단계를 포함하여 제조하는 것을 특징으로 하는 녹차 양파즙의 제조방법 및 상기 방법으로 제조된 녹차 양파즙에 관한 것이다.The present invention relates to a method for preparing an onion juice by preparing a pre-processed onion juice and preparing an onion juice; Preparing green tea concentrate and pine needle concentrate by pre-treating and then concentrating green tea and pine needles; A step of preparing a juice by adding juice to the juice; And mixing the prepared onion juice, green tea concentrate, pine needle concentrate and fruit juice, and heating and filtering the mixture, and a green tea onion juice prepared by the method .
양파(Allium cepa L.)는 백합과에 속하는 다년생 식물로, 특유의 맛과 향기를 지니고 있어 고추, 마늘 등과 더불어 우리나라뿐만 아니라 전 세계적으로 많이 이용되고 있는 조미 채소 중의 하나이다. 또한, 고대부터 동양에서는 마늘과 함께 한약재로 애용되어 해열, 구충, 해독, 장염, 중풍치료 등에 널리 사용되었다. 최근의 연구에 의하면 양파에는 기능성 성분으로 항산화 작용을 나타내는 플라보노이드계 물질과 다양한 생리활성을 갖는 황화합물이 함유되어 있는 것으로 밝혀져 성인병 예방을 위한 기능성 식품으로서의 관심이 증가하고 있다. 양파의 플라보노이드 성분 중에는 퀘르세틴(quercetin), 캠퍼롤(kaempferol), 루틴(rutin)과 같은 플라보노이드계 물질이 함유되어 있으며, 특히 강력한 항산화제로서 세포의 산화적 손상과 지방의 산패를 막아주는 역할을 하는 퀘르세틴은 전체 플라보노이드의 80% 이상으로 다른 야채나 과일에 비하여 매우 높게 함유되어 있다. 양파에 존재하는 이러한 퀘르세틴 관련물질과 알릴 디설파이드(allyl disulfide), 디알릴 설파이드(diallyl sulfide), S-메틸시스테인-술폭시드(S-methylcysteine-sulfoxide)와 같은 황화합물은 항산화, 항고혈압, 동맥경화, 항균작용, 콜레스테롤 저하, 알레르기 반응 억제, 혈액순환 증가 등에 효과가 우수한 것으로 보고되고 있다. 이러한 양파는 우리나라의 남부지방의 특산물로서 국내 전체 생산량의 절반 이상을 차지하고 있어 활용성과 부가가치 향상을 위한 다각적인 검토가 필요한 실정이다. 또한 작황상황에 따라 가격변동이 매우 큰 대표적인 농작물로서 이에 대한 소비대책과 저장방법이 큰 문제점으로 대두되고 있다. 따라서 작황상황이 좋은 과잉 생산된 양파의 수급 조절과 소비율을 높이기 위한 다양한 가공식품 개발의 필요성이 대단히 높다.Onion ( Allium cepa L.) is a perennial plant belonging to the lily family. It has a distinctive flavor and aroma. It is one of the seasonal vegetables that are used not only in Korea but also in the world, including pepper and garlic. In ancient times, it has been widely used as a medicinal herb along with garlic in oriental, and has been widely used for fever, insect repellence, enteritis, paralytic treatment. Recent research has revealed that flavonoids and antioxidants, which are antioxidative and sulfur compounds, are contained in onions. Therefore, interest in functional foods for prevention of adult diseases is increasing. Onion's flavonoids contain flavonoids such as quercetin, kaempferol, and rutin, and are particularly powerful antioxidants that prevent oxidative damage and fattening of the cells. Quercetin is over 80% of the total flavonoids and is very high compared to other vegetables and fruits. These quercetin-related substances in the onion and sulfur compounds such as allyl disulfide, diallyl sulfide and S-methylcysteine-sulfoxide are antioxidant, antihypertensive, arteriosclerosis, Antimicrobial activity, cholesterol lowering, suppression of allergic reaction, blood circulation increase, etc. have been reported to be excellent. These onions are special products in the southern part of Korea and account for more than half of the total production in Korea. Therefore, it is necessary to review various aspects to improve utilization and added value. Also, it is a representative crop which has a very large price fluctuation depending on the crop situation. Consumption countermeasures and storage methods are becoming big problems. Therefore, it is very necessary to develop a variety of processed foods to control the supply and demand of overproduced onions, which have good crop conditions, and to increase the consumption rate.
동백나무과에 속하는 다년생의 상록관목(Camellia sinensis)인 차나무는 중국 운남, 귀주 및 히말라야 기슭의 아삼지역에서 자생하고, 중국, 인도를 비롯한 케냐, 러시아 등 온대, 아열대를 걸쳐 광범위하게 재배되고 있다. 우리나라에서 재배하는 차나무는 녹차 제조에 적합한 소엽종으로 재래종(금곡록, 협산향 등)이 있고 개량종으로 다원에서 다량 재배하는 야부끼타가 있다. 차나무는 광범위하게 분포되어 오랜기간 동안 생태학적 변이를 통해 각 지역마다 차 성분에 있어 조성비가 약간 다르고 지역 특유한 맛, 향, 색깔을 갖게 되고, 지역 종의 특성에 따라 차의 제조 방법이 다르다. 녹차의 화학적 성분으로 카테킨류는 플라반-3-올(flavan-3-ol) 구조의 페놀 화합물로서 무색, 수용성이며 강한 항산화능을 가지고 있는데 이는 녹차 특유의 수렴성 쓴맛을 제공한다. 차의 주된 카테킨은 에피카테킨(epicatechin) 형태로서 에피갈로카테킨 갈레이트(epigallocatechin gallate)가 건조 무게의 9~13%로 가장 많고, 에피갈로카테킨(epigallocatechin)과 에피카테킨 갈레이트(epicatechin gallate)가 각각 36%, 에피카테킨(epicatechin)이 13%이며, 그 외 카테킨(catechin), 갈로카테킨(gallocatechin)이 각각 12% 정도 함유되어 있다. 또한, 플라보놀(flavonol)인 퀘르세틴(quercetin), 캠페롤(kaempherol), 미리세틴(myricetin) 등이 배당체 형태로 적은 양이 들어 있고, 기타 수용성 물질로서 페놀산(phenolic acid), 카페인(caffeine), 아미노산인 테아닌이 들어 있다. 발효차인 홍차는 제조과정 중 폴리페놀 산화효소(polyphenol oxidase)에 의해 카테킨으로 부터 산화 중합체로서 테아플라빈, 테아루비긴이 생성된다. 녹차의 함유된 항산화 물질로서 카테킨(catechin)류는 이들의 구조상 특징과 항산화능과 관련이 있는 것으로 알려져 있는데, 특히, 갈레이트(gallate)와의 에스테르(ester)에서 3개의 수산화기는 이들의 항산화능을 한층 증가시킨다. 볕 가림이나 수확시기, 발효 정도에 따라 카테킨(catechin) 함량과 조성이 달라질 수 있으므로 항산화능에 있어서도 차이가 있다. 미량이긴 하지만, β-카로틴(β-carotene)을 비롯한 네오크산틴(neoxanthin), 루테인(lutein) 등 지용성 항산화 물질이 함유되어 있으나, 우려낸 녹차의 항산화능에는 영향을 미치지 못한다. 또한, 녹차의 비타민 C는 환원형으로 녹차의 항산화 작용에 일조한다. Camellia sinensis , a perennial shrub belonging to the Camellia family, is naturally grown in Yunnan, Guizhou and Assam areas at the foot of the Himalayas in China, and cultivated extensively throughout temperate and subtropical regions such as China, India, Kenya and Russia. The tea plantation cultivated in Korea is a kind of leaflet suitable for green tea production, and there are Yabukita, which grows in large quantity in a variety of cultivars. The tea is widely distributed and the ecological variation over a long period of time has a slightly different composition ratio in tea components in each region and has a unique flavor, aroma, and color in the region, and tea production methods are different according to the characteristics of local species. As a chemical component of green tea, catechins are phenol compounds of flavan-3-ol structure, which are colorless, water-soluble and have strong antioxidant ability, which gives a characteristic astringent bitter taste of green tea. The main catechins of tea were epicatechin type epigallocatechin gallate which was the most abundant in 9 ~ 13% of dry weight and epigallocatechin and epicatechin gallate were the most 36%, epicatechin 13%, catechin and gallocatechin 12%, respectively. In addition, flavonol, quercetin, kaempherol, myricetin and the like are contained in a small amount in the form of glycosides, and other water-soluble substances such as phenolic acid, caffeine, , And the amino acid, theanine. Tea, a fermented tea, is produced from catechin by polyphenol oxidase during the manufacturing process, and teaplavin, tearubicin, as an oxidizing polymer. Catechins, which are antioxidants in green tea, are known to be related to their structural characteristics and antioxidant ability. Especially, in the ester with gallate, three hydroxyl groups have antioxidant ability Increase. The catechin content and composition may be different depending on the sunshine, harvesting time, and degree of fermentation, so there is also a difference in the antioxidant ability. It contains trace amounts of oil-soluble antioxidants such as β-carotene, neoxanthin and lutein, but does not affect the antioxidant activity of the green tea. In addition, vitamin C of green tea is reduced type and contributes to the antioxidative action of green tea.
키위(Actinidia deliciosa)는 다래나무과(Acinidiaceae) 다래나무속(Actinidia)에 속하며, 온대지역에서 자라는 자웅이주의 덩굴성 낙엽과수로서 원산지는 중국 양자강 유역으로, 과수의 재배지역은 연 최저기온이 15℃ 이하로 내려가지 않는 지역이면 가능한 것으로 알려져 있다. 국내에서는 1977년도에 농촌진흥청 원예시험장 남해출장소에서 뉴질랜드로부터 묘목을 도입하여 시험재배를 시작으로 남해안 일대와 제주도 지역에서 재배되고 있으며, 주요 생산지는 전남(59%)의 해남, 완도, 보성, 장흥, 고흥, 순천, 진도와 경남(21%), 제주도(18%)의 북제주군, 남제주군 등에서 재배되고 있고, 재배되는 품종은 헤이워드(Hayward), 애보트(Abbott), 브루노(Bruno) 및 몬티(Monty) 등이 있으며, 이들은 Ichang gooseberry, monkey peach 및 sheep peach로도 불리고 있다. 키위는 기호성이 뛰어나며 과육 중에 단백질 가수분해효소인 악티니딘(actinidain)이 함유되어 있어 소화를 도우며, 비타민 C가 풍부하고 나트륨이 적고 칼륨이 많아 고혈압 예방에 효능이 있는 과일로 알려져 있다. 특히 미네랄 함량이 사과, 포도 등과 비교하여 2~3배 정도 높으며 향이 독특하다. 키위의 식용 부위에는 항산화 활성 등 다양한 생리활성이 있는 것으로 알려져 있고, 클로로필, 카로티노이드 등의 색소성분이 함유되어 있으며, 퀴닌산, 말산, 시트르산 등의 유기산이 다량 존재하고 있어 키위 특유의 풍미를 가진다.Kiwi ( Actinidia deliciosa belongs to the Acinidiaceae Actinidia. It is a vinous deciduous forest and a water source originating in the temperate zone. It originates in the Yangtze River Basin of China. In the cultivation area of fruit trees, the annual minimum temperature falls below 15 ℃ It is said that it is possible if it does not go. In Korea, in 1977, the seedlings were introduced from New Zealand at the Namsan branch of the Horticultural Experiment Station of the Rural Development Administration and cultivated in the southern coastal area and Jejudo area starting from the test cultivation. The major producing areas are Jeonnam (59%), Haenam, Wando, Boseong, It is cultivated in Goheung, Suncheon, Jindo and Gyeongnam (21%) and Cheju Island (18%) in Bukjeju-gun and Namjeju-gun. Cultivated varieties are Hayward, Abbott, Bruno and Monty They are also called Ichang gooseberry, monkey peach and sheep peach. Kiwi is excellent in palatability and it is known as a fruit which is effective for prevention of hypertension because it contains protein hydrolyzing enzyme actinidain and helps to digest and is rich in vitamin C, low in sodium and high in potassium. Especially, the content of minerals is 2 ~ 3 times higher than apples and grapes, and the fragrance is unique. The edible parts of kiwi are known to have various physiological activities such as antioxidative activity, and contain coloring components such as chlorophyll and carotenoid. The organic acids such as quinic acid, malic acid, and citric acid exist in a large amount and have a unique flavor of kiwi.
침엽수의 대표적인 소나무는 소나무과(Pinaceae)에 속하는 상록 교목으로 전국의 산지에 자생하며, 예로부터 잎, 솔방울, 꽃가루, 송진, 껍질 등 모든 부위가 구황식물로 이용되어 왔다. 솔잎은 방부, 살균 및 향기를 돋우는 효과뿐만 아니라 동맥경화증, 고혈압, 당뇨병, 신경통 등의 노화관련 질환 예방과 같은 약리적 효능을 가진 식품으로 이용되어 왔다. 솔잎은 114 kcal/100 g의 에너지와 수분 58.1%, 단백질 4.5%, 탄수화물 32.9%, 지방 3.9%로 구성되었으며, 솔잎의 성분으로는 식이섬유소, 클로로필(chlorophyll), 카로틴(carotene), 테르페노이드(terpenoids), 퀘르세틴(quercetin), 캠퍼롤(kaempferol) 등의 플라보노이드(flavonoid)류, 탄닌(tannin), 알칼로이드(alkaloids) 화합물, α-피넨(α-pinene), β-피넨(β-pinene) 및 캄펜(camphene) 등의 정유성분과 다량의 페놀성 화합물(phenolic compounds)이 보고되었다. 솔잎의 생리활성에 관한 연구로는 솔잎추출물의 항산화활성, 면역활성, 항비만, 지질대사관련 효과 등이 보고되어 있다.The representative pine trees of coniferous trees are native to the mountainous regions of the country, which is an evergreen tree belonging to Pinaceae, and all parts such as leaves, pine cones, pollen, rosin, and bark have been used as nursery plants. Pine needles have been used as foods with pharmacological effects such as antiseptic, antiseptic and aroma-enhancing effects as well as prevention of aging-related diseases such as arteriosclerosis, hypertension, diabetes and neuralgia. The pine leaves consisted of 114 kcal / 100 g of energy and 58.1% of moisture, 4.5% of protein, 32.9% of carbohydrate and 3.9% of fat. The pine leaves were composed of dietary fiber, chlorophyll, carotene, flavonoids such as terpenoids, quercetin and kaempferol, tannins, alkaloid compounds, alpha-pinene, beta-pinene, And camphene, and a large amount of phenolic compounds have been reported. Studies on the physiological activity of pine leaf have been reported on antioxidant activity, immunological activity, antiobility and lipid metabolism related effects of pine leaf extract.
최근 건강 증진을 목적으로 한 다양한 생리활성물질을 함유하는 식품을 선호하는 추세 속에서, 야채 및 과일을 기반으로 하는 가공식품의 소비는 꾸준히 증대되고 있다. 또한, 이러한 제품은 제품이 가진 기능성뿐만 아니라 이용의 편리성을 극대화하여 소비자가 쉽게 접근할 수 있는 음료 등의 제품으로 기획되고 있다.Recently, in the trend of preferring foods containing various physiologically active substances for health promotion, consumption of processed foods based on vegetables and fruits is steadily increasing. In addition, these products are planned to be products such as beverages which can be easily accessed by the consumers by maximizing the convenience of use as well as the functionality of the products.
한국등록특허 제0998529호에는 고품질 발효 양파즙의 제조방법이 개시되어 있고, 한국등록특허 제1275706호에는 고기능성 양파즙의 제조방법이 개시되어 있으나, 본 발명의 녹차 농축액을 함유하는 건강 양파즙의 제조방법과는 상이하다.Korean Patent No. 0998529 discloses a method for producing a high-quality fermented onion juice, and Korean Patent No. 1275706 discloses a method for producing a high-function onion juice. However, in the case of a healthy onion juice containing the green tea concentrate of the present invention Which is different from the manufacturing method.
본 발명은 상기와 같은 요구에 의해 도출된 것으로서, 본 발명자는 양파를 주재료로 하여 녹차 양파즙 제조 시, 유효성분 및 기능성을 증진시키면서 기호도가 우수한 녹차 양파즙을 제조하기 위해, 부재료 선정, 재료 전처리 및 혼합 등의 제조조건을 최적화하여 유효성분을 다량 함유하면서 항산화 활성 및 기호도가 우수한 녹차 양파즙의 제조방법을 제공하는 데 있다.DISCLOSURE OF THE INVENTION The present invention has been made in view of the above-mentioned needs, and it is an object of the present invention to provide a green tea onion juice having an excellent taste and an effective ingredient while enhancing an effective ingredient and functionality when preparing green onion juice using onion as a main ingredient. And the like, and to provide a method for producing green tea onion juice having a high antioxidative activity and a high degree of preference while containing a large amount of an effective ingredient.
상기 과제를 해결하기 위해, 본 발명은 (1) 절단한 양파를 젖산칼슘 용액에 침지하고, 꺼내어 파쇄하고 착즙하여 양파즙을 준비하는 단계; (2) 녹차잎을 증열 처리하고 유념기를 이용하여 잎을 비빈 후 감압 건조하는 단계; (3) 상기 (2)단계의 감압 건조한 녹차잎에 물을 첨가하여 초음파 추출한 추출액을 여과하고 감압 농축하여 녹차 농축액을 준비하는 단계; (4) 솔잎을 증열 처리한 후 감압 건조한 솔잎에 물을 첨가하여 초음파 추출한 추출액을 여과하고 감압 농축하여 솔잎 농축액을 준비하는 단계; (5) 껍질을 제거한 다래를 파쇄하고 착즙하여 다래즙을 준비하는 단계; 및 (6) 상기 (1)단계의 준비한 양파즙, 상기 (3)단계의 준비한 녹차 농축액, 상기 (4)단계의 준비한 솔잎 농축액 및 상기 (5)단계의 준비한 다래즙을 혼합한 후 가열하는 단계를 포함하여 제조하는 것을 특징으로 하는 녹차 양파즙의 제조방법을 제공한다.(1) preparing an onion juice by immersing the cut onion in a calcium lactate solution, taking out and crushing and juicing the onion; (2) heat treating the green tea leaves, drying the leaves using a keep machine, followed by drying under reduced pressure; (3) adding water to the reduced green leaf of step (2), filtering the extracted ultrasound-derived extract, and concentrating it under reduced pressure to prepare a green tea concentrate; (4) preparing a pine needle concentrate by filtration of an extract obtained by adding water to a pine needle obtained by decomposing pine needle after pyrolysis, and ultrasonically extracting the filtered pine needle; (5) crushing and removing the husks from which the husks have been removed to prepare a juice; And (6) mixing the onion juice prepared in the step (1), the green tea concentrate prepared in the step (3), the pine needle concentrate prepared in the step (4) and the juice prepared in step (5) The present invention also provides a method for preparing green onion juice.
또한, 본 발명은 상기 방법으로 제조된 녹차 양파즙을 제공한다.The present invention also provides a green tea onion juice prepared by the above method.
본 발명의 녹차 양파즙은 양파 특유의 아린맛과 매운맛은 제거되고 양파가 가진 풍미와 영양성분은 최대한 유지하면서, 부재료를 적정량 첨가하여 풍미 및 향미가 우수하여 기호도가 증진될 뿐만 아니라, 기능성을 증가시켜 다량의 페놀화합물 및 플라보노이드를 함유하고 DPPH 라디칼 소거능 및 아질산염 소거능이 우수하여 소비자들이 더욱 선호하는 녹차 양파즙을 제공할 수 있는 이점이 있다.The green tea onion juice of the present invention has the characteristic flavor and flavor of the onion as well as its taste and flavor, while maintaining the flavor and nutritional content of the onion as much as possible while keeping the flavor and nutrients of the onion as much as possible. The present invention is advantageous in that it contains a large amount of phenol compounds and flavonoids and is excellent in DPPH radical scavenging ability and nitrite scavenging ability to provide more favorable green tea onion juice to consumers.
도 1은 본 발명의 녹차 양파즙의 제조공정을 도식화한 것이다.FIG. 1 is a diagram illustrating a process for preparing green onion juice according to the present invention.
본 발명의 목적을 달성하기 위하여, 본 발명은In order to achieve the object of the present invention,
(1) 절단한 양파를 젖산칼슘 용액에 침지하고, 꺼내어 파쇄하고 착즙하여 양파즙을 준비하는 단계;(1) a step of immersing the cut onion in a calcium lactate solution, removing the crushed and crushed onion juice to prepare an onion juice;
(2) 녹차잎을 증열 처리하고 유념기를 이용하여 잎을 비빈 후 감압 건조하는 단계;(2) heat treating the green tea leaves, drying the leaves using a keep machine, followed by drying under reduced pressure;
(3) 상기 (2)단계의 감압 건조한 녹차잎에 물을 첨가하여 초음파 추출한 추출액을 여과하고 감압 농축하여 녹차 농축액을 준비하는 단계;(3) adding water to the reduced green leaf of step (2), filtering the extracted ultrasound-derived extract, and concentrating it under reduced pressure to prepare a green tea concentrate;
(4) 솔잎을 증열 처리한 후 감압 건조한 솔잎에 물을 첨가하여 초음파 추출한 추출액을 여과하고 감압 농축하여 솔잎 농축액을 준비하는 단계;(4) preparing a pine needle concentrate by filtration of an extract obtained by adding water to a pine needle obtained by decomposing pine needle after pyrolysis, and ultrasonically extracting the filtered pine needle;
(5) 껍질을 제거한 다래를 파쇄하고 착즙하여 다래즙을 준비하는 단계; 및(5) crushing and removing the husks from which the husks have been removed to prepare a juice; And
(6) 상기 (1)단계의 준비한 양파즙, 상기 (3)단계의 준비한 녹차 농축액, 상기 (4)단계의 준비한 솔잎 농축액 및 상기 (5)단계의 준비한 다래즙을 혼합한 후 가열하는 단계를 포함하여 제조하는 것을 특징으로 하는 녹차 양파즙의 제조방법을 제공한다.(6) The step of mixing the onion juice prepared in the step (1), the green tea concentrate prepared in the step (3), the pine needle concentrate prepared in the step (4), and the juice prepared in step (5) The present invention also provides a method for producing green tea onion juice.
본 발명의 녹차 양파즙의 제조방법에서, 상기 (1)단계는 바람직하게는 절단한 양파를 0.8~1.2%(w/v) 젖산칼슘 용액에 50~70분 동안 침지하고, 꺼내어 파쇄하고 착즙하여 양파즙을 준비할 수 있으며, 더욱 바람직하게는 절단한 양파를 1%(w/v) 젖산칼슘 용액에 60분 동안 침지하고, 꺼내어 파쇄하고 착즙하여 양파즙을 준비할 수 있다. 상기와 같은 조건으로 양파를 젖산칼슘 용액에 전처리함으로써 양파 특유의 매운맛과 아린맛을 제거하고 유효성분 함량도 더욱 높일 수 있었다. 또한, 양파에 열을 가하지 않고, 상기와 같이 착즙하여 준비함으로써 양파가 가진 풍미와 영양성분을 최대로 유지할 수 있어, 양파를 주재료로 하는 녹차 양파즙의 품질 및 기호도를 더욱 향상시킬 수 있었다.In step (1) of the present invention, preferably, the cut onion is dipped in a calcium lactate solution of 0.8-1.2% (w / v) for 50-70 minutes, taken out, crushed and juiced The onion juice may be prepared. More preferably, the cut onion may be immersed in a 1% (w / v) calcium lactate solution for 60 minutes, taken out, crushed and juiced to prepare onion juice. By treating the onion with the calcium lactate solution under the above conditions, the pungent taste and the arginine taste peculiar to the onion were removed and the content of the active ingredient could be further increased. In addition, without heating the onion, it was possible to maintain the flavor and nutrients of the onion at the maximum by preparing the juice as described above, and the quality and preference of the green onion juice based on the onion could be further improved.
또한, 본 발명의 녹차 양파즙의 제조방법에서, 상기 (2)단계는 바람직하게는 녹차잎을 90~110℃에서 1~3분 동안 증열 처리하고 유념기를 이용하여 3~5분 동안 잎을 비빈 후 0.04~0.06 MPa 및 30~40℃에서 14~18시간 동안 감압 건조할 수 있으며, 더욱 바람직하게는 녹차잎을 100℃에서 2분 동안 증열 처리하고 유념기를 이용하여 4분 동안 잎을 비빈 후 0.05 MPa 및 35℃에서 16시간 동안 감압 건조할 수 있다. 상기와 같은 조건에서 녹차잎을 증열 처리함으로써 녹차잎의 효소를 불활성화시키고 녹차잎 특유의 풋냄새를 없애면서 추출을 용이하게 할 수 있었다. 또한, 상기 유념은 녹차잎의 수분 함량을 균질하게 함과 동시에 차잎 세포 조직을 적당히 파괴해 차 함유 성분을 잘 우러나게 하고 형상도 좋아지게 하는 공정이다. 또한, 유념 후 상기와 같이 감압 건조함으로써 녹차잎 표면의 수분과 내부 수분의 확산을 균형 있게 할 수 있었는데, 상기와 같은 조건으로 감압 건조하는 것이 다른 조건으로 건조하는 것에 비해 녹차잎 고유의 색상을 유지함과 동시에 색 변화를 막고, 추출에 용이한 녹차잎으로 준비할 수 있었다.Also, in the method of the present invention, the step (2) is preferably a step of treating the green tea leaves at 90 to 110 ° C for 1 to 3 minutes, and then frying the leaves for 3 to 5 minutes After drying, the green tea leaves are subjected to a dehydration treatment at 100 ° C for 2 minutes, followed by vignetting for 4 minutes using a vigilance machine. After 0.05 minute, the green tea leaves are dried at a temperature of from 0.05 to 0.06 MPa and at 30 to 40 ° C for 14 to 18 hours. Lt; RTI ID = 0.0 > 35 C < / RTI > for 16 hours. Under the above conditions, the green tea leaves were dehydrogenated to deactivate the enzymes of the green tea leaves and facilitate the extraction while eliminating the unique odor of the green tea leaves. In addition, the above-mentioned idea is to homogenize the moisture content of the green tea leaves and to properly break the tea leaf tissue to improve the shape of the tea-containing ingredients. In addition, it was possible to balance the diffusion of moisture and internal moisture on the surface of the green tea leaves by drying under reduced pressure as described above after maintaining the above conditions. The drying under the same conditions as described above kept the unique color of the green tea leaves At the same time, it was possible to prepare a green tea leaf which is easy to extract.
또한, 본 발명의 녹차 양파즙의 제조방법에서, 상기 (3)단계는 바람직하게는 감압 건조한 녹차잎에 물을 8~12배(v/w) 첨가하여 40~60 Hz의 초음파로 90~100℃에서 10~20분 동안 추출한 추출액을 여과하고 감압 농축하여 8~12 brix의 녹차 농축액을 준비할 수 있으며, 더욱 바람직하게는 감압 건조한 녹차잎에 물을 10배(v/w) 첨가하여 50 Hz의 초음파로 95℃에서 15분 동안 추출한 추출액을 여과하고 감압 농축하여 10brix의 녹차 농축액을 준비할 수 있다. 상기와 같은 조건으로 초음파 추출하는 것이 다른 조건으로 추출하는 것에 비해 녹차 특유의 떫은맛 및 쓴맛은 저감되고 깔끔한 맛이 증진될 뿐만 아니라, 짧은 추출 시간에도 유효성분을 최대로 추출할 수 있어, 품질 및 기호도가 우수한 양파즙 제조에 적합한 녹차 농축액으로 준비할 수 있었다.In addition, in the method for manufacturing green onion juice according to the present invention, the step (3) is preferably performed by adding 8 to 12 times (v / w) water to a green tea leaf which has been dried under reduced pressure, The extract is filtered for 10 to 20 minutes and concentrated under reduced pressure to prepare an 8 to 12 brix green tea concentrate. More preferably, water is added 10 times (v / w) The extract was filtered through ultrasound at 95 ° C for 15 minutes and then concentrated under reduced pressure to prepare a green tea concentrate of 10 brix. In contrast to extracting under the above-described conditions under different conditions, the pungent taste and bitter taste unique to green tea are reduced and the taste is improved, and the active ingredient can be extracted at the maximum even during short extraction time, Could be prepared as a green tea concentrate suitable for producing superior onion juice.
또한, 본 발명의 녹차 양파즙의 제조방법에서, 상기 (4)단계는 바람직하게는 솔잎을 90~110℃에서 1~3분 동안 증열 처리한 후 0.04~0.06 MPa 및 30~40℃에서 14~18시간 동안 감압 건조한 솔잎에 물을 8~12배(v/w) 첨가하여 40~60 Hz의 초음파로 90~100℃에서 10~20분 동안 추출한 추출액을 여과하고 감압 농축하여 8~12 brix의 솔잎 농축액을 준비할 수 있으며, 더욱 바람직하게는 솔잎을 100℃에서 2분 동안 증열 처리한 후 0.05 MPa 및 35℃에서 16시간 동안 감압 건조한 솔잎에 물을 10배(v/w) 첨가하여 50 Hz의 초음파로 95℃에서 15분 동안 추출한 추출액을 여과하고 감압 농축하여 10 brix의 솔잎 농축액을 준비할 수 있다. 상기와 같은 조건으로 솔잎을 증열 처리함으로써 솔잎 특유의 풋냄새를 줄이면서, 향미와 물리적 특성을 개선하여 기호도 및 추출 효율을 더욱 높일 수 있었다. 또한, 상기와 같은 조건으로 감압 건조함으로써 솔잎의 유효성분 손실을 최소화하면서, 추출 수율을 더욱 높일 수 있었다. 또한, 건조한 솔잎을 상기와 같은 조건으로 초음파 추출하는 것이 다른 조건으로 추출하는 것에 비해 유효성분을 최대로 추출하면서 기호도가 우수한 솔잎 농축액으로 준비할 수 있었다.In addition, in the method for preparing green onion juice according to the present invention, the step (4) is preferably performed by heat treating the pine needle at 90 to 110 ° C for 1 to 3 minutes and then heating at 0.04 to 0.06 MPa, The pine needles were washed with water for 8 to 12 times (v / w) for 18 hours, filtered with ultrasound at 40 to 60 Hz for 10 to 20 minutes at 90 to 100 ° C, filtered and concentrated under reduced pressure to give 8 to 12 brix More preferably, the pine needle is subjected to a heat treatment at 100 ° C for 2 minutes, and then 10 times (v / w) water is added to the pine leaf which is dried under reduced pressure at 0.05 MPa and 35 ° C for 16 hours, , And the filtrate was concentrated under reduced pressure to prepare a pine needle concentrate of 10 brix. By treating the pine needle with the above conditions, the flavor and physical properties were improved while reducing the smell of pine needle peculiar foot odor, and the preference degree and extraction efficiency could be further increased. Further, by drying under reduced pressure under the above conditions, the extraction yield could be further increased while minimizing loss of active ingredient of pine needle. In addition, it was possible to prepare a pine needle concentrate having excellent preference while extracting the active ingredient to the maximum extent as compared with extracting the dried pine needle under the above-described conditions under the above-mentioned conditions.
또한, 본 발명의 녹차 양파즙의 제조방법에서, 상기 (5)단계의 다래즙은 잘 정선하여 껍질을 제거한 다래를 착즙기를 이용하여 압착 착즙하고 여과한 다래즙을 준비할 수 있다.In addition, in the method of manufacturing green tea onion juice of the present invention, the fruit juice of step (5) can be prepared by crushing the juvenile fruit juice which has been properly selected and the skin is removed by using a juicer and filtering the juvenile juice.
또한, 본 발명의 녹차 양파즙의 제조방법에서, 상기 (6)단계의 혼합은 바람직하게는 양파즙, 녹차 농축액, 솔잎 농축액 및 다래즙을 95:3:0.5:1.5 부피비율로 혼합할 수 있다. 상기와 같은 조건으로 배합하여 제조된 녹차 양파즙은 양파, 녹차, 솔잎 및 다래의 맛과 향미가 잘 조합되어 기호도가 높아 소비자들의 입맛에 맞는 양파즙을 제공할 수 있었다. 또한, 재료들을 혼합한 녹차 양파즙을 바람직하게는 90~110℃에서 4~6분, 더욱 바람직하게는 100℃에서 5분 동안 가열함으로써 살균 효과와 더불어, 재료들의 풍미가 더욱더 어우러질 수 있었다.In addition, in the method for producing green tea onion juice according to the present invention, mixing of the step (6) may preferably be performed by mixing the onion juice, green tea concentrate, pine needle concentrate and dragee juice in a volume ratio of 95: 3: 0.5: 1.5 . The green tea onion juice prepared according to the above conditions had a good taste and flavor of onion, green tea, pine needles and sweetpotato, so that it was able to provide onion juice suitable for consumers' taste. In addition, by heating the green onion juice mixed with the materials at 90 to 110 ° C for 4 to 6 minutes, more preferably at 100 ° C for 5 minutes, the flavor of the ingredients could be further enhanced with the sterilizing effect.
본 발명의 녹차 양파즙의 제조방법은, 보다 구체적으로는The method for producing green onion juice according to the present invention, more specifically,
(1) 절단한 양파를 0.8~1.2%(w/v) 젖산칼슘 용액에 50~70분 동안 침지하고, 꺼내어 파쇄하고 착즙하여 양파즙을 준비하는 단계;(1) immersing the cut onion in a 0.8 to 1.2% (w / v) calcium lactate solution for 50 to 70 minutes, taking out, crushing and juicing to prepare an onion juice;
(2) 녹차잎을 90~110℃에서 1~3분 동안 증열 처리하고 유념기를 이용하여 3~5분 동안 잎을 비빈 후 0.04~0.06 MPa 및 30~40℃에서 14~18시간 동안 감압 건조하는 단계;(2) Green tea leaves are steamed at 90 to 110 ° C for 1 to 3 minutes. After boiling the leaves for 3 to 5 minutes, the leaves are vacuum dried at 0.04 to 0.06 MPa and 30 to 40 ° C for 14 to 18 hours step;
(3) 상기 (2)단계의 감압 건조한 녹차잎에 물을 8~12배(v/w) 첨가하여 40~60 Hz의 초음파로 90~100℃에서 10~20분 동안 추출한 추출액을 여과하고 감압 농축하여 8~12 brix의 녹차 농축액을 준비하는 단계;(3) Water was added to the green tea leaves under reduced pressure at the step (2) at a rate of 8 to 12 times (v / w), filtered at 90 to 100 ° C for 10 to 20 minutes by ultrasonic wave of 40 to 60 Hz, filtered, Concentrating and preparing 8 to 12 brix of green tea concentrate;
(4) 솔잎을 90~110℃에서 1~3분 동안 증열 처리한 후 0.04~0.06 MPa 및 30~40℃에서 14~18시간 동안 감압 건조한 솔잎에 물을 8~12배(v/w) 첨가하여 40~60 Hz의 초음파로 90~100℃에서 10~20분 동안 추출한 추출액을 여과하고 감압 농축하여 8~12 brix의 솔잎 농축액을 준비하는 단계;(4) The pine needle is subjected to steam treatment at 90 to 110 ° C for 1 to 3 minutes, then water is added 8 to 12 times (v / w) to the pine leaf dried at 0.04 to 0.06 MPa and at 30 to 40 ° C for 14 to 18 hours under reduced pressure And filtering the extracted liquid at 40 to 60 Hz at 90 to 100 ° C for 10 to 20 minutes and concentrating the filtrate under reduced pressure to prepare a pine needle concentrate of 8 to 12 brix;
(5) 껍질을 제거한 다래를 파쇄하고 착즙하여 다래즙을 준비하는 단계; 및(5) crushing and removing the husks from which the husks have been removed to prepare a juice; And
(6) 상기 (1)단계의 준비한 양파즙, 상기 (3)단계의 준비한 녹차 농축액, 상기 (4)단계의 준비한 솔잎 농축액 및 상기 (5)단계의 준비한 다래즙을 95:3:0.5:1.5 부피비율로 혼합한 후 90~110℃에서 4~6분 동안 가열하는 단계를 포함할 수 있으며,(6) The onion juice prepared in the above step (1), the green tea concentrate prepared in step (3), the pine needle concentrate prepared in step (4) and the prepared juice prepared in step (5) Mixing in a volume ratio, and then heating at 90 to 110 DEG C for 4 to 6 minutes,
더욱 구체적으로는More specifically,
(1) 절단한 양파를 1%(w/v) 젖산칼슘 용액에 60분 동안 침지하고, 꺼내어 파쇄하고 착즙하여 양파즙을 준비하는 단계;(1) immersing the cut onion in a 1% (w / v) calcium lactate solution for 60 minutes, taking out, crushing and juicing to prepare onion juice;
(2) 녹차잎을 100℃에서 2분 동안 증열 처리하고 유념기를 이용하여 4분 동안 잎을 비빈 후 0.05 MPa 및 35℃에서 16시간 동안 감압 건조하는 단계;(2) green tea leaves were steamed at 100 ° C for 2 minutes, and the leaves were boiled for 4 minutes using a booster, and then dried under reduced pressure at 0.05 MPa and 35 ° C for 16 hours;
(3) 상기 (2)단계의 감압 건조한 녹차잎에 물을 10배(v/w) 첨가하여 50 Hz의 초음파로 95℃에서 15분 동안 추출한 추출액을 여과하고 감압 농축하여 10 brix의 녹차 농축액을 준비하는 단계;(3) Water was added 10 times (v / w) to the dried green tea leaves obtained in step (2) and filtered at 50 ° C for 15 minutes at 95 ° C. The filtrate was concentrated under reduced pressure to obtain 10 brix of green tea concentrate Preparing;
(4) 솔잎을 100℃에서 2분 동안 증열 처리한 후 0.05 MPa 및 35℃에서 16시간 동안 감압 건조한 솔잎에 물을 10배(v/w) 첨가하여 50 Hz의 초음파로 95℃에서 15분 동안 추출한 추출액을 여과하고 감압 농축하여 10 brix의 솔잎 농축액을 준비하는 단계;(4) The pine needle was subjected to steam treatment at 100 ° C for 2 minutes, and then 10 times (v / w) water was added to the pine leaf which was dried under reduced pressure at 0.05 MPa and 35 ° C for 16 hours, and ultrasonicated at 50 Hz for 15 minutes Filtering the extracted extract and concentrating it under reduced pressure to prepare a pine needle concentrate of 10 brix;
(5) 껍질을 제거한 다래를 파쇄하고 착즙하여 다래즙을 준비하는 단계; 및(5) crushing and removing the husks from which the husks have been removed to prepare a juice; And
(6) 상기 (1)단계의 준비한 양파즙, 상기 (3)단계의 준비한 녹차 농축액, 상기 (4)단계의 준비한 솔잎 농축액 및 상기 (5)단계의 준비한 다래즙을 95:3:0.5:1.5 부피비율로 혼합한 후 100℃에서 5분 동안 가열하는 단계를 포함할 수 있다.(6) The onion juice prepared in the above step (1), the green tea concentrate prepared in step (3), the pine needle concentrate prepared in step (4) and the prepared juice prepared in step (5) Mixing in a volume ratio, and then heating at 100 DEG C for 5 minutes.
본 발명은 또한, 상기 방법으로 제조된 녹차 양파즙을 제공한다.The present invention also provides a green tea onion juice prepared by the above method.
이하, 본 발명의 제조예 및 실시예를 들어 상세히 설명한다. 단, 하기 제조예 및 실시예는 본 발명을 예시하는 것일 뿐, 본 발명의 내용이 하기 제조예 및 실시예에 한정되는 것은 아니다.Hereinafter, production examples and examples of the present invention will be described in detail. However, the following Preparation Examples and Examples are illustrative of the present invention, and the content of the present invention is not limited to the following Production Examples and Examples.
제조예Manufacturing example 1. 혼합 양파즙 제조 1. Mixed onion juice manufacturing
(1) 선별한 적색 양파의 외피와 뿌리 부분을 절단하여 제거하고 식품세척용 염소수에서 버블세척한 후 물기를 제거하고 절단하여 준비하였다. 상기 준비한 적색 양파를 1%(v/v) 젖산칼슘 용액에 상온에서 1시간 동안 침지한 후, 꺼내어 파쇄하고 착즙하여 양파즙을 제조하였다.(1) The outer and root portions of the selected red onions were cut and removed, and after washing with bubbles in the chlorine water for food washing, water was removed and cut. The prepared red onion was immersed in a 1% (v / v) calcium lactate solution for 1 hour at room temperature, taken out, crushed and juiced to prepare onion juice.
(2) 수확한 녹차잎을 선별하고 100℃의 증기로 2분간 증열 처리한 후 상온(20~25℃)으로 냉각시켰다. 상기 냉각한 녹차잎의 표면에 물기를 제거하고, 유념기에서 4분간 비벼주어 잎을 말아주었다. 상기 유념처리한 녹차잎을 감압건조기에 넣고 0.05 MPa 및 35℃에서 16시간 동안 감압 건조하였다. 상기 건조한 녹차잎에 녹차잎 대비 10배량(v/w)의 정제수를 첨가하여 95℃에서 10분 동안 50 Hz로 초음파 추출한 추출액을 여과하고 감압 농축하여 10 brix의 녹차 농축액을 제조하였다.(2) The harvested green tea leaves were selected, followed by steam treatment at 100 ° C for 2 minutes, followed by cooling to room temperature (20-25 ° C). The water was removed from the surface of the cooled green tea leaves, and the leaves were gently rubbed for 4 minutes at the time of observation. The green tea leaves treated with the above care were placed in a vacuum dryer and dried under reduced pressure at 0.05 MPa and 35 ° C for 16 hours. 10 times (v / w) of purified water was added to the dried green tea leaves, and the extract was sonicated at 95 ° C for 10 minutes at 50 Hz. The extract was filtered and concentrated under reduced pressure to prepare 10 brix of green tea concentrate.
(3) 솔잎을 선별 세척을 통해 불량과 불순물을 제거하고, 3~5 cm의 길이가 되도록 절단하였다. 절단한 솔잎을 100℃에서 2분 동안 증열 처리한 후 감압건조기에 넣고 0.05 MPa 및 35℃에서 16시간 동안 감압 건조하였다. 상기 건조한 솔잎에 솔잎 대비 정제수를 10배(v/w) 첨가하여 95℃에서 15분간 50 Hz로 초음파 추출한 추출액을 여과하여 감압 농축하여 10 brix의 솔잎 농축액을 제조하였다.(3) Pine needles were removed by selective washing to remove defects and impurities, and cut to a length of 3 to 5 cm. The cut pine leaf was subjected to a heat treatment at 100 ° C. for 2 minutes, followed by drying under reduced pressure at 0.05 MPa and 35 ° C. for 16 hours. The dried pine needle was added 10 times (v / w) purified water to the pine needle and ultrasonically extracted at 95 ° C for 15 minutes at 50 Hz. The extract was filtered and concentrated under reduced pressure to prepare a pine needle concentrate of 10 brix.
(4) 껍질을 제거한 후 세척한 다래를 파쇄하고 착즙하여 다래즙을 제조하였다.(4) After removing the husks, the washed dalai was crushed and juiced to prepare juice.
(5) 상기 (1)단계의 제조한 양파즙, 상기 (2)단계의 제조한 녹차 농축액, 상기 (3)단계의 제조한 솔잎 농축액 및 상기 (4)단계의 제조한 다래즙을 95:3:0.5:1.5 부피비율로 혼합하였다.(5) The onion juice prepared in the step (1), the green tea concentrate prepared in the step (2), the pine needle concentrate prepared in the step (3) and the purified juice prepared in the step (4) : 0.5: 1.5.
(6) 상기 (5)단계에서 혼합한 혼합 양파즙을 100℃에서 5분간 끓이고, 여과장치를 통해 여과하여 맑은 상태의 혼합 양파즙을 제조하였다.(6) The mixed onion juice mixed in step (5) was boiled at 100 ° C for 5 minutes and filtered through a filtration apparatus to prepare clear mixed onion juice.
비교예Comparative Example 1: 혼합 양파즙 제조 1: Mixed onion juice manufacturing
상기 제조예 1의 방법으로 혼합 양파즙을 제조하되, 상기 (2) 및 (3)단계에서 감압 건조하지 않고, 40℃에서 12시간 동안 열풍 건조하여 제조한 녹차 농축액 및 솔잎 농축액을 이용하여 혼합 양파즙을 제조하였다.The green onion concentrate and pine needle concentrate prepared by the method of Preparation Example 1 and produced by hot air drying at 40 ° C for 12 hours without drying under reduced pressure in the above steps (2) and (3) Juice was prepared.
비교예Comparative Example 2: 혼합 양파즙 제조 2: Mixed onion juice manufacturing
상기 제조예 1의 방법으로 혼합 양파즙을 제조하되, 상기 (2) 및 (3)단계에서 초음파 추출하지 않고, 95℃에서 30분간 열탕 추출하여 제조한 녹차 농축액 및 솔잎 농축액을 이용하여 혼합 양파즙을 제조하였다.The mixed onion juice was prepared by the method of Preparation Example 1, and the green onion concentrate and pine needle concentrate prepared by extracting hot water at 95 ° C for 30 minutes without ultrasonic extraction in the steps (2) and (3) .
비교예Comparative Example 3: 혼합 양파즙 제조 3: Mixed onion juice manufacturing
상기 제조예 1의 방법으로 혼합 양파즙을 제조하되, 상기 (1)단계에서 양파를 젖산칼슘 용액에 침지하는 구성을 생략하여 제조한 양파즙, 상기 (2)단계에서 녹차를 100℃의 증기로 4분간 증열 처리하여 제조한 녹차 농축액, 상기 (3)단계에서 솔잎을 증열 처리 시 100℃의 증기로 30초간 증열 처리하여 제조한 솔잎 농축액을 이용하여 혼합 양파즙을 제조하였다.The onion juice prepared by omitting the constitution of immersing the onion in the calcium lactate solution in the step (1), and the green tea in the step (2) in the step A green tea concentrate prepared by treating the green tea concentrate for 4 minutes, and a pine needle leaf concentrate prepared by treating the pine needle in the step (3) with steam at 100 ° C for 30 seconds during the heat treatment, to prepare a mixed onion juice.
비교예Comparative Example 4: 혼합 양파즙 제조 4: Mixed onion juice manufacturing
상기 제조예 1의 방법으로 혼합 양파즙을 제조하되, 상기 (2) 및 (3)단계의 감압 건조 시 0.08 MPa 및 45℃에서 10시간 동안 감압 건조하여 제조한 녹차 농축액 및 솔잎 농축액을 이용하여 혼합 양파즙을 제조하였다.The mixed onion juice was prepared by the method of Preparation Example 1 and dried under reduced pressure at 0.08 MPa and 45 ° C for 10 hours in the steps (2) and (3) described above. The green tea concentrate and pine needle concentrate Onion juice was prepared.
비교예Comparative Example 5: 혼합 양파즙 제조 5: Mixed onion juice manufacturing
상기 제조예 1의 방법으로 혼합 양파즙을 제조하되, 상기 (2) 및 (3)단계에서 초음파 추출 시 80℃에서 35분 동안 70 Hz로 초음파 추출하여 제조한 녹차 농축액 및 솔잎 농축액을 이용하여 혼합 양파즙을 제조하였다.The mixed onion juice was prepared by the method of Preparation Example 1 and ultrasonically extracted at 70 Hz for 35 minutes at 80 ° C during the ultrasonic extraction in the steps (2) and (3) described above and mixed using a green tea concentrate and pine needle concentrate Onion juice was prepared.
실시예Example 1. 혼합 양파즙의 총 페놀화합물 함량 1. Total phenolic compound content of mixed onion juice
총 페놀화합물 함량은 폴린-데니스(Folin-Denis) 방법에 따라 분석하였다. 제조된 양파즙 시료액 1 mL에 증류수 3 mL를 넣고 Folin & Ciocalteau's 페놀 시약 1 mL를 첨가한 후 27℃ 쉐이킹배스(Shaking bath)에서 혼합하였다. 5분 후 NaCO3 포화용액 1 mL를 넣고 혼합하여 실온에서 1시간 방치한 후 640 nm에서 분광광도계(UV-1650PC, SHIMADZU)로 흡광도를 측정하였다. 페놀화합물 함량은 카테킨, 클로로겐산 및 탄닌산의 농도를 이용하여 검량선을 작성한 다음 정량하였다.The total phenolic compound content was analyzed according to the Folin-Denis method. To 1 mL of the prepared onion juice sample solution, add 3 mL of distilled water, add 1 mL of Folin &Ciocalteau's phenol reagent, and mix in a shaking bath at 27 ° C. After 5 minutes, 1 mL of NaCO 3 saturated solution was added, and the mixture was allowed to stand at room temperature for 1 hour, and the absorbance was measured with a spectrophotometer (UV-1650PC, SHIMADZU) at 640 nm. The contents of phenol compounds were determined by using calibration curves using concentrations of catechin, chlorogenic acid and tannic acid.
제조예 1과 비교예들의 방법으로 제조한 양파즙의 총 페놀화합물 함량을 상기 표 1에 나타내었다. 표 1에서 알 수 있는 바와 같이, 제조예 1의 방법으로 제조한 양파즙의 총 페놀화합물 함량이 비교예들의 방법으로 제조된 양파즙보다 높게 나타났다. 클로로겐산 기준으로 제조예 1이 804.3 ppm으로 가장 높은 함량을 보였고 비교예 1이 688.4 ppm으로 가장 낮은 함량을 보였다. 이러한 경향은 카테킨과 탄닌산을 기준으로 한 경우도 같았다. 따라서, 제조예 1의 방법으로 제조한 혼합 양파즙이 총 페놀화합물 함량을 높일 수 있음을 확인할 수 있었다.The total phenolic compound content of onion juice prepared by the method of Preparation Example 1 and Comparative Example is shown in Table 1 above. As can be seen from Table 1, the total phenolic compound content of the onion juice prepared by the method of Preparation Example 1 was higher than that of the onion juice prepared by the method of Comparative Examples. The highest content was found at 804.3 ppm in Production Example 1 based on chlorogenic acid, and the lowest content was found at 688.4 ppm in Comparative Example 1. This tendency was also based on catechin and tannic acid. Therefore, it was confirmed that the mixed onion juice prepared by the method of Preparation Example 1 can increase the total phenolic compound content.
실시예Example 2: 혼합 양파즙의 총 플라보노이드 함량 2: Total flavonoid content of mixed onion juice
총 플라보노이드 함량 측정은 시료 1.0 mL를 시험관에 취하고 10 mL의 디에틸렌 글리콜(diethylen glycol)을 가하여 잘 혼합하였다. 다시 여기에 1N NaOH 0.1 mL를 잘 혼합시켜 37℃의 항온수조(water bath)에서 1시간 동안 반응시킨 후 420 nm에서 흡광도를 측정하였다. 공시험은 시료 용액 대신 50% 메탄올(methanol) 용액을 동일하게 처리하며, 표준곡선은 나린진(Sigma Co., USA)을 이용하여 작성하고 이로부터 총 플라보노이드 함량을 구하였다.The total flavonoid content was measured by taking 1.0 mL of the sample in a test tube and adding 10 mL of diethyleneglycol. Again, 0.1 mL of 1N NaOH was mixed well and reacted in a water bath at 37 ° C for 1 hour, and the absorbance was measured at 420 nm. For the blank test, 50% methanol solution was treated in place of the sample solution, and the standard curve was prepared using Nalinjin (Sigma Co., USA), and the total flavonoid content was determined from this.
제조 방법에 따른 양파즙의 총 플라보노이드 함량을 상기 표 2에 나타내었다. 표 2에서 알 수 있는 바와 같이, 제조예 1의 방법으로 제조한 양파즙의 플라보노이드 함량이 비교예들에 비해 높게 나타났는데, 구체적으로 제조예 1이 47.4 ppm으로 가장 높았고, 비교예 1이 33.2 ppm으로 가장 낮게 나타났다. 따라서, 제조예 1의 조건으로 제조한 양파즙이 총 플라보노이드 함량을 증진시킬 수 있음을 확인할 수 있었다.The total flavonoid content of the onion juice according to the preparation method is shown in Table 2 above. As can be seen from Table 2, the flavonoid content of the onion juice prepared by the method of Preparation Example 1 was higher than that of Comparative Examples. Specifically, Production Example 1 was the highest at 47.4 ppm and Comparative Example 1 was at 33.2 ppm , Respectively. Therefore, it was confirmed that the onion juice prepared under the condition of Preparation Example 1 could increase the total flavonoid content.
실시예Example 3: 혼합 양파즙의 3: Mixed onion juice DPPHDPPH 라디칼Radical 소거능Scatters
항산화능을 알아보기 위해 수소전자공여능에 의해 항산화 활성을 측정하였다. 여러 농도의 시료를 메탄올(or DMSO) 용매로 희석하여, 900 ㎕의 DPPH 용액(100 uM)과 각 시료 100 ㎕를 혼합하여 교반하였다. 이 혼합 시료를 암소에서 30분간 반응시킨 후 517 nm에서 흡광도를 측정하였다. 수소전자공여능은 각 실험을 3회 반복하여 평균을 낸 다음 대조구에 대한 흡광도의 감소 정도를 다음 식에 의하여 계산하였다.Antioxidant activity was measured by hydrogen electron donating ability. Samples of various concentrations were diluted with a methanol (or DMSO) solvent, and 900 μl of DPPH solution (100 μM) and 100 μl of each sample were mixed and stirred. This mixture was reacted in a dark place for 30 minutes and absorbance was measured at 517 nm. The hydrogen electron donating ability was evaluated by repeating each experiment three times and then calculating the degree of decrease in absorbance of the control by the following equation.
An = (A0-A)/A0 × 100An = (A 0 -A) / A 0 100
An: DPPH 라디칼 소거능에 대한 항산화 활성(%)An: Antioxidant activity against DPPH radical scavenging activity (%)
A0: 시료가 첨가되지 않은 DPPH 용액의 흡광도A 0 : Absorbance of DPPH solution without added sample
A: 반응용액 중의 DPPH와 시료의 반응한 흡광도A: The absorbance of DPPH in the reaction solution and the absorbance of the sample
제조방법에 따른 양파즙의 DPPH 라디칼 소거활성 결과를 표 3에 나타내었다. 표 3에서 알 수 있는 바와 같이, 각각의 양파즙을 희석하여 측정한 결과, 제조예 1의 방법으로 제조한 양파즙의 DPPH 라디칼에 대한 소거활성이 비교예들에 비해 높게 나타났다. 따라서, 제조예 1의 방법으로 재료 전처리 및 추출하여 제조한 양파즙이 항산화 활성이 증진됨을 확인할 수 있었다.The results of DPPH radical scavenging activity of the onion juice according to the manufacturing method are shown in Table 3. As can be seen from Table 3, the onion juice prepared by the method of Preparation Example 1 was diluted with each onion juice, and the scavenging activity against the DPPH radical was higher than that of Comparative Example. Thus, it was confirmed that the onion juice prepared by the pretreatment and extraction of the material by the method of Preparation Example 1 exhibited an enhanced antioxidative activity.
실시예Example 4: 혼합 양파즙의 아질산염 4: nitrite of mixed onion juice 소거능Scatters 시험 exam
항산화능을 알아보기 위한 또 다른 방법의 하나로서 아질산염 소거작용의 측정은 1 mM NaNO2 20 ㎕에 희석한 시료 40 ㎕와 0.1N HCl(pH 1.2) 또는 0.2M 구연산염 버퍼(citrate buffer, pH 4.2) 또는 0.2M 구연산염 버퍼(citrate buffer, pH 6.0) 140 ㎕를 사용하여 부피를 200 ㎕로 맞추었다. 이 반응액을 37℃ 항온 수조에서 1시간 반응시킨 후 2% 아세트산 1000 ㎕, Griess 시약(30% 아세트산으로 조제한 1% 설파닐산(sulfanilic acid)과 1% 나프틸아민(naphthylamine)을 1:1 비율로 혼합한 것, 사용 직전에 조제) 80 ㎕를 가하여 잘 혼합하고 빛을 차단한 상온에서 15분간 반응시킨 후 520 nm에서 흡광도를 측정하여 아래와 같이 아질산염 소거능을 구하였다.As an alternative method for detecting the antioxidant activity, nitrite scavenging activity was measured by adding 40 μl of a sample diluted in 20 μl of 1 mM NaNO 2 , 0.1 N HCl (pH 1.2) or 0.2 M citrate buffer (pH 4.2) Or 140 [mu] l of 0.2 M citrate buffer (pH 6.0) was used to adjust the volume to 200 [mu] l. The reaction solution was reacted in a constant temperature water bath at 37 ° C for 1 hour and then 1000 μl of 2% acetic acid and 1% of a Griess reagent (1% sulfanilic acid and 1% naphthylamine prepared with 30% acetic acid) ), 80 μl of the mixture was added, mixed well and incubated at room temperature for 15 minutes. The absorbance at 520 nm was measured to determine the nitrite scavenging ability as follows.
N(%) = [1-(A-C)/B]×100N (%) = [1- (A-C) / B] 100
N: 아질산염 소거능(nitrite scavenging ability)N: nitrite scavenging ability
A: 시료에 1mM NaNO2를 첨가하여 1시간 동안 반응시킨 후 흡광도A: After adding 1 mM NaNO 2 to the sample for 1 hour, absorbance
B: 1mM NaNO2 흡광도B: 1 mM NaNO 2 Absorbance
C: 대조구 흡광도C: Control absorbance
제조방법에 따른 양파즙의 아질산염에 대한 소거활성 결과를 표 4에 나타내었다. 표 4에서 알 수 있는 바와 같이, 각각의 양파즙을 10배 희석하여 측정한 결과, 제조예 1의 방법으로 제조한 양파즙의 아질산염에 대한 소거활성이 비교예들에 비해 높게 나타났는데, 구체적으로 제조예 1이 30.8%로 가장 높게 나타났고, 비교예 1은 22.3%로 가장 낮은 소거활성을 보였다. 따라서, 제조예 1의 방법으로 재료 전처리 및 추출하여 제조한 양파즙이 항산화 활성이 증진됨을 확인할 수 있었다.The results of the scavenging activity of nitrate of onion juice according to the manufacturing method are shown in Table 4. As can be seen in Table 4, each onion juice was diluted 10-fold and as a result, the onion juice prepared by the method of Preparation Example 1 showed higher scavenging activity than the comparative examples. Production Example 1 was the highest at 30.8%, and Comparative Example 1 was the lowest at 22.3%. Thus, it was confirmed that the onion juice prepared by the pretreatment and extraction of the material by the method of Preparation Example 1 exhibited an enhanced antioxidative activity.
실시예Example 5: 제조조건에 따른 혼합 양파즙의 관능검사 5: Sensory evaluation of mixed onion juice according to manufacturing conditions
관능검사는 성인 남녀 50명을 대상으로 제조예 1과 비교예들의 혼합 양파즙을 시음하게 하고, 색, 향, 맛 및 종합 기호도를 구분하여 1점: 매우 나쁘다, 2점: 나쁘다, 3점: 보통이다, 4점: 좋다, 5점: 매우 좋다를 나타나는 5점 기호척도법으로 평가를 실시하였다.The sensory test was performed on 50 adult males and females. The mixed onion juice was tasted in the preparation example 1 and the comparative example, and the color, flavor, taste and overall preference were classified into 1 point: very bad, 2 points: 4 points: good, 5 points: very good.
상기 표 5에서 나타낸 바와 같이, 제조예 1과 비교예들의 양파즙에서 제조예 1의 방법으로 제조한 양파즙이 비교예들의 양파즙에 비해 모든 항목에서 높은 점수를 나타내어, 제조예 1의 혼합 양파즙이 기호성과 상품성에서 높음을 알 수 있었다.As shown in Table 5, the onion juice produced by the method of Preparation Example 1 in the onion juice of Preparation Example 1 and Comparative Example showed higher scores in all items than the onion juice of the Comparative Examples, Juice palatability and commerciality.
실시예Example 6: 재료 종류 및 배합비에 따른 혼합 양파즙의 관능검사 6: Sensory evaluation of mixed onion juice according to kinds of ingredients and mixing ratio
제조예 1의 방법으로 제조된 혼합 양파즙, 제조예 1의 방법으로 제조하되 재료 배합비를 달리하여 제조한 비교예 6 내지 9의 혼합 양파즙을 가지고 관능검사를 실시하였다(표 6). 관능검사는 성인 남녀 50명을 대상으로 제조예 1과 비교예들의 혼합 양파즙을 시음하게 하고, 색, 향, 맛 및 종합 기호도를 구분하여 1점: 매우 나쁘다, 2점: 나쁘다, 3점: 보통이다, 4점: 좋다, 5점: 매우 좋다를 나타나는 5점 기호척도법으로 평가를 실시하였다.The mixed onion juice prepared by the method of Preparation Example 1 and the mixed onion juice of Comparative Examples 6 to 9 prepared by the method of Preparation Example 1 and prepared by varying the mixing ratio of ingredients were subjected to sensory evaluation (Table 6). The sensory test was performed on 50 adult males and females. The mixed onion juice was tasted in the preparation example 1 and the comparative example, and the color, flavor, taste and overall preference were classified into 1 point: very bad, 2 points: 4 points: good, 5 points: very good.
하기 표 7에서 나타낸 바와 같이, 본 발명에 따라 제조예 1과 비교예들의 양파즙에서 제조예 1의 재료 배합비로 제조한 양파즙이 재료 및 배합비를 달리한 비교예들의 양파즙에 비해 모든 항목에서 높은 점수를 나타내었다.As shown in the following Table 7, the onion juice prepared according to the present invention from the onion juice of Preparation Example 1 and Comparative Example was prepared in all the items High score.
이상에서 본 발명의 구체적인 실시예가 제시되어 있지만 본 발명이 상기에 한정되는 것은 아니며 본 발명의 기술 사상 범위 내에서 다양하게 변형 가능하고 이러한 변형은 하기한 본 발명의 청구범위에 속한다 할 것이다. While the present invention has been described in connection with certain exemplary embodiments, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, is intended to cover various modifications and equivalent arrangements included within the spirit and scope of the appended claims.
Claims (5)
(2) 녹차잎을 증열 처리하고 유념기를 이용하여 잎을 비빈 후 감압 건조하는 단계;
(3) 상기 (2)단계의 감압 건조한 녹차잎에 물을 첨가하여 초음파 추출한 추출액을 여과하고 감압 농축하여 녹차 농축액을 준비하는 단계;
(4) 솔잎을 증열 처리한 후 감압 건조한 솔잎에 물을 첨가하여 초음파 추출한 추출액을 여과하고 감압 농축하여 솔잎 농축액을 준비하는 단계;
(5) 껍질을 제거한 다래를 파쇄하고 착즙하여 다래즙을 준비하는 단계; 및
(6) 상기 (1)단계의 준비한 양파즙, 상기 (3)단계의 준비한 녹차 농축액, 상기 (4)단계의 준비한 솔잎 농축액 및 상기 (5)단계의 준비한 다래즙을 혼합한 후 가열하는 단계를 포함하여 제조하는 것을 특징으로 하는 녹차 양파즙의 제조방법.(1) a step of immersing the cut onion in a calcium lactate solution, removing the crushed and crushed onion juice to prepare an onion juice;
(2) heat treating the green tea leaves, drying the leaves using a keep machine, followed by drying under reduced pressure;
(3) adding water to the reduced green leaf of step (2), filtering the extracted ultrasound-derived extract, and concentrating it under reduced pressure to prepare a green tea concentrate;
(4) preparing a pine needle concentrate by filtration of an extract obtained by adding water to a pine needle obtained by decomposing pine needle after pyrolysis, and ultrasonically extracting the filtered pine needle;
(5) crushing and removing the husks from which the husks have been removed to prepare a juice; And
(6) The step of mixing the onion juice prepared in the step (1), the green tea concentrate prepared in the step (3), the pine needle concentrate prepared in the step (4), and the juice prepared in step (5) The method of manufacturing green tea onion juice according to claim 1,
(1) 절단한 양파를 0.8~1.2%(w/v) 젖산칼슘 용액에 50~70분 동안 침지하고, 꺼내어 파쇄하고 착즙하여 양파즙을 준비하는 단계;
(2) 녹차잎을 증열 처리하고 유념기를 이용하여 잎을 비빈 후 0.04~0.06 MPa 및 30~40℃에서 14~18시간 동안 감압 건조하는 단계;
(3) 상기 (2)단계의 감압 건조한 녹차잎에 물을 첨가하여 40~60 Hz의 초음파로 90~100℃에서 10~20분 동안 추출한 추출액을 여과하고 감압 농축하여 8~12 brix의 녹차 농축액을 준비하는 단계;
(4) 솔잎을 증열 처리한 후 0.04~0.06 MPa 및 30~40℃에서 14~18시간 동안 감압 건조한 솔잎에 물을 첨가하여 40~60 Hz의 초음파로 90~100℃에서 10~20분 동안 추출한 추출액을 여과하고 감압 농축하여 솔잎 농축액을 준비하는 단계;
(5) 껍질을 제거한 다래를 파쇄하고 착즙하여 다래즙을 준비하는 단계; 및
(6) 상기 (1)단계의 준비한 양파즙, 상기 (3)단계의 준비한 녹차 농축액, 상기 (4)단계의 준비한 솔잎 농축액 및 상기 (5)단계의 준비한 다래즙을 95:3:0.5:1.5 부피비율로 혼합한 후 가열하는 단계를 포함하여 제조하는 것을 특징으로 하는 녹차 양파즙의 제조방법.The method according to claim 1,
(1) immersing the cut onion in a 0.8 to 1.2% (w / v) calcium lactate solution for 50 to 70 minutes, taking out, crushing and juicing to prepare an onion juice;
(2) heat treating the green tea leaves, drying the leaves at a temperature of 0.04 to 0.06 MPa and 30 to 40 ° C for 14 to 18 hours, followed by drying under reduced pressure;
(3) Water was added to the green tea leaves obtained in the step (2) under reduced pressure, and the extracts were then filtered with ultrasound at 40 to 60 Hz for 10 to 20 minutes at 90 to 100 ° C. The filtrate was concentrated under reduced pressure to obtain 8 to 12 brix ;
(4) Pine needles are subjected to steam treatment and then water is added to the pine needle dried at 0.04 to 0.06 MPa and 30 to 40 ° C for 14 to 18 hours under reduced pressure, and extracted with ultrasound at 40 to 60 Hz for 10 to 20 minutes at 90 to 100 ° C. Filtering the extract solution and concentrating it under reduced pressure to prepare a pine needle concentrate;
(5) crushing and removing the husks from which the husks have been removed to prepare a juice; And
(6) The onion juice prepared in the above step (1), the green tea concentrate prepared in step (3), the pine needle concentrate prepared in step (4) and the prepared juice prepared in step (5) And mixing the mixture in a volume ratio and then heating the green tea onion juice.
(1) 절단한 양파를 0.8~1.2%(w/v) 젖산칼슘 용액에 50~70분 동안 침지하고, 꺼내어 파쇄하고 착즙하여 양파즙을 준비하는 단계;
(2) 녹차잎을 90~110℃에서 1~3분 동안 증열 처리하고 유념기를 이용하여 3~5분 동안 잎을 비빈 후 0.04~0.06 MPa 및 30~40℃에서 14~18시간 동안 감압 건조하는 단계;
(3) 상기 (2)단계의 감압 건조한 녹차잎에 물을 8~12배(v/w) 첨가하여 40~60 Hz의 초음파로 90~100℃에서 10~20분 동안 추출한 추출액을 여과하고 감압 농축하여 8~12 brix의 녹차 농축액을 준비하는 단계;
(4) 솔잎을 90~110℃에서 1~3분 동안 증열 처리한 후 0.04~0.06 MPa 및 30~40℃에서 14~18시간 동안 감압 건조한 솔잎에 물을 8~12배(v/w) 첨가하여 40~60 Hz의 초음파로 90~100℃에서 10~20분 동안 추출한 추출액을 여과하고 감압 농축하여 8~12 brix의 솔잎 농축액을 준비하는 단계;
(5) 껍질을 제거한 다래를 파쇄하고 착즙하여 다래즙을 준비하는 단계; 및
(6) 상기 (1)단계의 준비한 양파즙, 상기 (3)단계의 준비한 녹차 농축액, 상기 (4)단계의 준비한 솔잎 농축액 및 상기 (5)단계의 준비한 다래즙을 95:3:0.5:1.5 부피비율로 혼합한 후 90~110℃에서 4~6분 동안 가열하는 단계를 포함하여 제조하는 것을 특징으로 하는 녹차 양파즙의 제조방법.The method of claim 3,
(1) immersing the cut onion in a 0.8 to 1.2% (w / v) calcium lactate solution for 50 to 70 minutes, taking out, crushing and juicing to prepare an onion juice;
(2) Green tea leaves are steamed at 90 to 110 ° C for 1 to 3 minutes. After boiling the leaves for 3 to 5 minutes, the leaves are vacuum dried at 0.04 to 0.06 MPa and 30 to 40 ° C for 14 to 18 hours step;
(3) Water was added to the green tea leaves under reduced pressure at the step (2) at a rate of 8 to 12 times (v / w), filtered at 90 to 100 ° C for 10 to 20 minutes by ultrasonic wave of 40 to 60 Hz, filtered, Concentrating and preparing 8 to 12 brix of green tea concentrate;
(4) The pine needle is subjected to steam treatment at 90 to 110 ° C for 1 to 3 minutes, then water is added 8 to 12 times (v / w) to the pine leaf dried at 0.04 to 0.06 MPa and at 30 to 40 ° C for 14 to 18 hours under reduced pressure And filtering the extracted liquid at 40 to 60 Hz at 90 to 100 ° C for 10 to 20 minutes and concentrating the filtrate under reduced pressure to prepare a pine needle concentrate of 8 to 12 brix;
(5) crushing and removing the husks from which the husks have been removed to prepare a juice; And
(6) The onion juice prepared in the above step (1), the green tea concentrate prepared in step (3), the pine needle concentrate prepared in step (4) and the prepared juice prepared in step (5) And heating the mixture at 90 to 110 ° C. for 4 to 6 minutes. The method of manufacturing green onion juice according to claim 1,
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