KR102563342B1 - Method for producing nuroongji extract - Google Patents
Method for producing nuroongji extract Download PDFInfo
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- KR102563342B1 KR102563342B1 KR1020210003809A KR20210003809A KR102563342B1 KR 102563342 B1 KR102563342 B1 KR 102563342B1 KR 1020210003809 A KR1020210003809 A KR 1020210003809A KR 20210003809 A KR20210003809 A KR 20210003809A KR 102563342 B1 KR102563342 B1 KR 102563342B1
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 15
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 41
- 235000009566 rice Nutrition 0.000 claims abstract description 41
- 235000013373 food additive Nutrition 0.000 claims abstract description 15
- 239000002778 food additive Substances 0.000 claims abstract description 15
- 235000013305 food Nutrition 0.000 claims abstract description 14
- 240000007594 Oryza sativa Species 0.000 claims abstract 3
- 239000000203 mixture Substances 0.000 claims description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
- 239000008213 purified water Substances 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- 239000011521 glass Substances 0.000 claims description 7
- 238000010438 heat treatment Methods 0.000 claims description 7
- 235000012149 noodles Nutrition 0.000 claims description 7
- 239000011324 bead Substances 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 238000000227 grinding Methods 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 235000021395 porridge Nutrition 0.000 claims description 5
- 235000011888 snacks Nutrition 0.000 claims description 5
- 235000008429 bread Nutrition 0.000 claims description 4
- 235000015243 ice cream Nutrition 0.000 claims description 4
- 240000004160 Capsicum annuum Species 0.000 claims description 3
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 3
- 235000007862 Capsicum baccatum Nutrition 0.000 claims description 3
- 235000010469 Glycine max Nutrition 0.000 claims description 3
- 244000068988 Glycine max Species 0.000 claims description 3
- 239000001728 capsicum frutescens Substances 0.000 claims description 3
- 238000000605 extraction Methods 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 3
- 238000010992 reflux Methods 0.000 claims description 3
- 235000013555 soy sauce Nutrition 0.000 claims description 3
- 235000009508 confectionery Nutrition 0.000 claims description 2
- 235000013311 vegetables Nutrition 0.000 claims description 2
- 239000000654 additive Substances 0.000 claims 1
- 230000000996 additive effect Effects 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 14
- 235000019634 flavors Nutrition 0.000 abstract description 14
- 235000005135 Micromeria juliana Nutrition 0.000 abstract description 5
- 235000007315 Satureja hortensis Nutrition 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000002708 enhancing effect Effects 0.000 abstract description 2
- 240000002114 Satureja hortensis Species 0.000 abstract 1
- 241000209094 Oryza Species 0.000 description 38
- 241000246354 Satureja Species 0.000 description 4
- 230000003078 antioxidant effect Effects 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 238000009833 condensation Methods 0.000 description 2
- 230000005494 condensation Effects 0.000 description 2
- 239000000498 cooling water Substances 0.000 description 2
- 235000013365 dairy product Nutrition 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 235000012054 meals Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- HRPVXLWXLXDGHG-UHFFFAOYSA-N Acrylamide Chemical compound NC(=O)C=C HRPVXLWXLXDGHG-UHFFFAOYSA-N 0.000 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 230000003266 anti-allergic effect Effects 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000012970 cakes Nutrition 0.000 description 1
- 235000014510 cooky Nutrition 0.000 description 1
- 235000012495 crackers Nutrition 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 description 1
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/11—Natural spices, flavouring agents or condiments; Extracts thereof obtained by solvent extraction
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/126—Snacks or the like obtained by binding, shaping or compacting together cereal grains or cereal pieces, e.g. cereal bars
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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
-
- 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
-
- 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
- A23V2300/31—Mechanical treatment
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Seeds, Soups, And Other Foods (AREA)
- General Preparation And Processing Of Foods (AREA)
- Seasonings (AREA)
- Noodles (AREA)
- Confectionery (AREA)
Abstract
본 발명은 누룽지의 향미를 최대한 살리면서 영양적 가치를 극대화할 수 있는 천연누룽지 추출물을 제조하는 것으로,본 발명의 천연 누룽지 추출물은 누룽지를 이용하는 여러가지 식품에 첨가하여 누룽지의 향미를 개선하는 식품첨가제로 다양하게 활용이 가능하며, 누룽지의 고소한 향미를 증진하는데 매우 유용하다. The present invention is to manufacture a natural nurungji extract that can maximize the nutritional value while maximizing the flavor of nurungji. The natural nurungji extract of the present invention is a food additive that improves the flavor of nurungji by adding it to various foods using nurungji. It can be used in a variety of ways, and is very useful for enhancing the savory flavor of scorched rice.
Description
본 발명은 누룽지의 향미를 최대한 살리면서 영양적 가치를 극대화할 수 있는 누룽지 추출물을 함유하는 식품첨가제를 제조하는 것이다. The present invention is to prepare a food additive containing a scorched rice extract that can maximize nutritional value while maximizing the flavor of scorched rice.
누룽지는 밥을 눌려서 만든 대한민국의 전통음식으로 동의보감에서는 누룽지를 취건반이라고 붙렀다. 밥을 지으면 여러가지 밥이 나오는데 밥의 물기가 없어지면 용기의 바닥 부분에 누룽지가 남게 된다. 여기에 물을 담아 끓인 음식은 눌은밥이라고 하며, 딱딱한 누룽지는 보관과 휴대가 용이해서 식사대용으로 이용한다. Nurungji is a traditional Korean food made by pressing rice. When you cook rice, various types of rice come out, but when the rice is dry, scorched rice remains at the bottom of the container. The food boiled with water is called boiled rice, and the hard nurungji is used as a meal replacement because it is easy to store and carry.
누룽지는 우리나라에서 오래전부터 섭취되어온 간식중의 하나이며, 간단하게 식사용으로도 섭취하기도 한다. 최근에는 누룽지를 가공한 형태로 판매하고 있으며, 누룽지를 파우치 형태나 컵 용기 형태로 판매하여 물만 부어 간편하게 먹을 수 있게 하기도 한다. Nurungji is one of the snacks that have been consumed in Korea for a long time, and is also consumed as a simple meal. Recently, scorched rice is being sold in a processed form, and scorched rice is sold in the form of a pouch or a cup container so that it can be eaten simply by pouring water.
누룽지는 고온에서 제조하는 과정 중에 당과 아미노 화합물이 반응하여 갈색으로 변하는 메일라드 반응(Maillard reaction)에 의해 일어난다. 갈색반응에 의해 생성된 물질들은 항산화, 항균 및 항알레르기성 기능을 가지는 유용물질임이 알려져 있으며, 식품이 갈변되면 먹음직스러운 색과 고소한 풍미를 형성하여 소비자의 기호성도 높여준다. Nurungji is produced by the Maillard reaction, in which sugar and amino compounds react and turn brown during the manufacturing process at high temperatures. Substances produced by the browning reaction are known to be useful substances having antioxidant, antibacterial and anti-allergic functions, and when food is browned, it forms an appetizing color and savory flavor, thereby increasing consumer's preference.
다만, 누룽지의 딱딱한 식감 때문에 여러가지 식품에 적용하기는 어렵고, 누룽지 맛이 첨가된 기존 제품들은 그 맛이 인위적이고 풍미가 떨어진다. However, because of the hard texture of scorched rice, it is difficult to apply it to various foods, and existing products to which scorched rice flavor is added have artificial taste and poor flavor.
본 발명은 다양한 식품에 첨가하여 누룽지의 풍미는 증가하면서 저장성을 증가시킬 수 있는 누룽지 추출물을 함유하는 식품첨가제 조성물의 제조방법을 제공하는데 있다. The present invention is to provide a method for producing a food additive composition containing a scorched rice extract that can be added to various foods to increase the shelf life while increasing the flavor of scorched rice.
상기 목적을 달성하기 위하여, 본 발명은 누룽지에 정제수를 첨가하여 마쇄하는 단계; 용기에 마쇄한 누룽지 혼합물과 글라스 비드(glass bead)를 넣고 혼합하는 단계; 혼합된 누룽지 혼합물을 가열 및 교반하는 단계; 가열 및 교반된 누룽지 추출물을 응축하는 단계; 및 상기 응축된 누룽지 추출물을 포집하는 단계를 포함하는 누룽지 추출물을 함유하는 식품첨가제 조성물의 제조방법을 제공한다.In order to achieve the above object, the present invention comprises the steps of grinding by adding purified water to nurungji; Putting the crushed nurungji mixture and glass beads in a container and mixing; Heating and stirring the mixed scorched rice mixture; Condensing the heated and stirred scorched rice extract; And it provides a method for producing a food additive composition containing the Nurungji extract comprising the step of collecting the condensed Nurungji extract.
상기 가열 온도는 40 내지 70℃인 것이 바람직하고, 보다 바람직하게는 50 내지 60℃이다.The heating temperature is preferably 40 to 70°C, more preferably 50 to 60°C.
상기 교반 속도는 300 내지 600rpm인 것이 바람직하고, 보다 바람직하게는 400 내지 500rpm이다.The stirring speed is preferably 300 to 600 rpm, more preferably 400 to 500 rpm.
상기 응축은 기화된 누룽지 추출물을 냉각하는 것일 수 있다.The condensation may be to cool the vaporized scorched rice extract.
상기 포집은 응축된 누룽지 추출물을 환류 추출한 다음 수득하는 것일 수 있다.The collection may be obtained after reflux extraction of the condensed scorched rice extract.
상기 식품첨가제 조성물은 빵, 면, 국수, 죽, 과자, 스낵, 팥빙수, 아이스크림, 된장, 라면, 장아찌, 간장 및 고추장 중 하나의 식품에 첨가되는 것일 수 있다.The food additive composition may be added to one food of bread, noodles, noodles, porridge, confectionery, snacks, shaved ice, ice cream, soybean paste, ramen, pickles, soy sauce, and red pepper paste.
또한, 본 발명은 상기 방법으로 제조된 누룽지 추출물을 포함하는 식품첨가제 조성물을 제공한다.In addition, the present invention provides a food additive composition comprising the nurungji extract prepared by the above method.
본 발명의 천연 누룽지 추출물은 누룽지를 이용하는 여러가지 식품에 첨가하여 누룽지의 향미를 개선하는 식품첨가제로 다양하게 활용이 가능하며, 누룽지의 고소한 향미를 증진하는데 매우 유용하다. The natural scorched rice extract of the present invention can be used in various ways as a food additive to improve the flavor of scorched rice by adding it to various foods using scorched rice, and is very useful for enhancing the nutty flavor of scorched rice.
도 1은 천연 누룽지 추출물을 제조하는 과정을 나타낸 모식도이다.1 is a schematic diagram showing a process for preparing a natural scorched rice extract.
상기 목적을 달성하기 위하여, 본 발명은 누룽지에 정제수를 첨가하여 마쇄하는 단계; 용기에 마쇄한 누룽지 혼합물과 글라스 비드(glass bead)를 넣고 혼합하는 단계; 혼합된 누룽지 혼합물을 가열 및 교반하는 단계; 가열 및 교반된 누룽지 추출물을 응축하는 단계; 및 상기 응축된 누룽지 추출물을 포집하는 단계를 포함하는 누룽지 추출물을 함유하는 식품첨가제 조성물의 제조방법을 제공한다.In order to achieve the above object, the present invention comprises the steps of grinding by adding purified water to nurungji; Putting the crushed nurungji mixture and glass beads in a container and mixing; Heating and stirring the mixed scorched rice mixture; Condensing the heated and stirred scorched rice extract; And it provides a method for producing a food additive composition containing the Nurungji extract comprising the step of collecting the condensed Nurungji extract.
본 발명의 누룽지에 정제수를 첨가하여 마쇄하는 단계에 있어서, 누룽지는 정제수 중량 대비 10% 및 15%로 첨가할 수 있다. 상기 마쇄는 핸드믹서 또는 믹서기를 이용할 수 있다. In the step of grinding by adding purified water to the nurungji of the present invention, the nurungji may be added at 10% and 15% by weight of the purified water. The grinding may be performed using a hand mixer or a blender.
본 발명의 용기에 마쇄한 누룽지 혼합물과 글라스 비드(glass bead)를 넣고 혼합하는 단계에 있어서, 글라스 비드는 누룽지와 정제수를 혼합을 증가시키며 누룽지의 입자에서 누룽지 추출물이 정제수에 잘 녹을 수 있도록 도와주는 역할을 하며, 본 발명에서는 그라스 보일링 스톤(glass boiling stones)을 사용하여 가열 및 교반하는데 용이하게 이용하였다.In the step of adding and mixing the crushed Nurungji mixture and glass beads in the container of the present invention, the glass beads increase the mixing of Nurungji and purified water and help the Nurungji extract dissolve well in purified water in the Nurungji particles role, and in the present invention, it was easily used for heating and stirring using glass boiling stones.
상기 교반 속도는 300 내지 600rpm인 것이 바람직하고, 보다 바람직하게는 400 내지 500rpm이다.The stirring speed is preferably 300 to 600 rpm, more preferably 400 to 500 rpm.
상기 응축은 기화된 시료를 냉각할 수 있으며, 가열 및 교반된 누룽지 추출물의 기화된 시료가 냉각관을 통해 응축되며, 냉각관은 서큘레이터(Circulator)에 의해 냉각수를 흘려 냉각시킨다. The condensation can cool the vaporized sample, and the vaporized sample of the heated and stirred scorched rice extract is condensed through a cooling pipe, and the cooling pipe is cooled by flowing cooling water by a circulator.
상기 포집은 응축된 누룽지 추출물을 환류 추출한 다음 수득하는 것일 수 있다.The collection may be obtained after reflux extraction of the condensed scorched rice extract.
상기 식품첨가제 조성물은 빵, 면, 국수, 죽, 과자, 스낵, 팥빙수, 아이스크림, 된장, 라면, 장아찌, 간장 및 고추장 중 하나의 식품에 첨가되는 것일 수 있으며, 누룽지 맛이나 향을 내고자 하는 식품에는 첨가가 가능하다.The food additive composition may be added to one of the following foods: bread, noodles, noodles, porridge, snacks, snacks, shaved ice, ice cream, soybean paste, ramen, pickled vegetables, soy sauce, and red pepper paste. addition is possible.
또한, 본 발명은 상기 방법으로 제조된 누룽지 추출물을 포함하는 식품첨가제 조성물을 제공한다.In addition, the present invention provides a food additive composition comprising the nurungji extract prepared by the above method.
이하 본 발명의 구성 및 작용에 대하여 아래의 실시예 및 실험예에서 본 발명의 구체적인 내용을 더욱 상세히 설명하나, 본 발명의 내용이 여기에 한정되지는 않는다.Hereinafter, specific contents of the present invention will be described in more detail in the following examples and experimental examples with respect to the configuration and operation of the present invention, but the contents of the present invention are not limited thereto.
<실시예 1> 천연 누룽지 추출물의 제조방법 <Example 1> Manufacturing method of natural scorched rice extract
누룽지(옛날 끓여먹는 누룽지, 오뚜기) 300g에 약 10배의 정제수 3L를 넣고 핸드믹서로 마쇄한다. Round flask안에 마쇄한 시료, glass boiling stones (Sigmund®, Warmensteinach, Germany) 50g, 자석막대(magnetic bar)를 넣는다. 혼합된 시료를 Stirring mantle(MS-ES303, MTOPO, Seoul, South Korea)에서 400rpm의 속도로 50℃~60℃에서 교반과 동시에 가열한다. 기화된 시료가 냉각관을 통해 응축된다. 냉각관은 Circulator (CCA-1112, EYELA, Shanghai, China)에 의해 냉각수가 흐른다. 응축된 시료가 또 다른 Round flask에 포집하여 천연 누룽지 추출물을 제조한다. Add 3L of about 10 times as much purified water to 300g of Nurungji (old boiled Nurungji, Ottogi) and grind it with a hand mixer. Put the ground sample, 50 g of glass boiling stones (Sigmund®, Warmensteinach, Germany), and a magnetic bar into a round flask. The mixed sample is stirred and heated simultaneously at 50 ° C to 60 ° C at a speed of 400 rpm in a stirring mantle (MS-ES303, MTOPO, Seoul, South Korea). The vaporized sample is condensed through the cooling tube. Cooling water flows through the cooling pipe by a circulator (CCA-1112, EYELA, Shanghai, China). The condensed sample is collected in another round flask to prepare a natural scorched rice extract.
<실시예 2> 인공 누룽지향와 천연 누룽지 추출물의 관능평가<Example 2> Sensory evaluation of artificial scorched rice flavor and natural scorched rice extract
상기 <실시예 1>에서 제조한 천연 누룽지 추출물과 인공 누룽지향((주)이에스기술연구소)을 100ml 물에 1ml 넣고 잘 섞은 다음 전체적인 향, 식감, 고소한맛 및 종합적 기호도를 측정하였다.The natural scorched rice extract prepared in <Example 1> and the artificial scorched rice flavor (Co., Ltd.) were put in 100 ml of water and mixed well, and then the overall aroma, texture, savory taste and overall acceptability were measured.
본 발명의 조성물의 향, 맛 및 종합적 기호도는, 충분히 훈련된 전문관능시험 요원 10명이 시식하여, 양호(5), 약간 양호(4), 보통(3), 약간불량(2), 불량(1)으로 평가하고 5단계로 평가한 후, 그 평균점으로 판정하였다.The aroma, taste and overall acceptability of the composition of the present invention were tested by 10 fully trained professional sensory test personnel, good (5), slightly good (4), normal (3), slightly poor (2), poor (1) ), evaluated in 5 stages, and determined by the average score.
판정기준은 다음과 같다.The judging criteria are as follows.
양호 : 4.6 ~ 5.0 포인트;Good: 4.6 to 5.0 points;
약간 양호 : 3.6 ~ 4.5 포인트;Moderately Good: 3.6 to 4.5 points;
보통 : 2.6 ~ 3.5 포인트;Moderate: 2.6 to 3.5 points;
약간 불량 : 1.6 ~ 2.5 포인트; 및Slightly poor: 1.6 to 2.5 points; and
불량 : 1.0 ~ 1.5 포인트;Poor: 1.0 to 1.5 points;
그 결과를 표 1에 나타낸 바와 같이, 본 발명의 천연 누룽지 추출물은 인공 누룽지향과 비교하여 향, 맛 및 종합적 기호도가 모든 부분에서 우수한 점수를 획득하였고, 특히 누룽지의 자연스러운 향이 느껴지고 고소함이 느껴짐을 확인하였다(표 1).As the results are shown in Table 1, the natural Nurungji extract of the present invention obtained excellent scores in all areas in terms of aroma, taste, and overall preference compared to artificial Nurungji flavor, and in particular, it was confirmed that the Nurungji natural flavor and savory taste were felt. (Table 1).
<제조예 1> 식품의 제조<Production Example 1> Production of food
<1-1> 밀가루 식품의 제조<1-1> Manufacture of flour food
본 발명의 누룽지 추출물을 함유하는 식품첨가제 조성물을 밀가루에 첨가하고, 이 혼합물을 이용하여 빵, 케이크, 쿠키, 크래커 및 면류를 제조하였다.The food additive composition containing the scorched rice extract of the present invention was added to wheat flour, and bread, cakes, cookies, crackers, and noodles were prepared using the mixture.
<1-2> 견과류 가공품의 제조<1-2> Manufacture of processed nuts
본 발명의 누룽지 추출물을 함유하는 식품첨가제 조성물 0.1~5.0 중량부를 첨가하여 누룽지맛 견과류 가공품을 제조하였다.0.1 to 5.0 parts by weight of the food additive composition containing the scorched ji extract of the present invention was added to prepare scorched ji flavored nut products.
<1-3> 스프 및 죽의 제조<1-3> Manufacture of soup and porridge
본 발명의 누룽지 추출물을 함유하는 식품첨가제 조성물 0.1~5.0 중량부를 스프 및 죽에 첨가하여 건강 증진용 노인식 제품을 제조하였다.0.1 to 5.0 parts by weight of the food additive composition containing the scorched rice extract of the present invention was added to soup and porridge to prepare a food product for the elderly for health promotion.
<1-4> 유제품(dairyproducts)의 제조<1-4> Manufacture of dairy products
본 발명의 누룽지 추출물을 함유하는 식품첨가제 조성물 5~10 중량부를 우유에 첨가하고, 상기 우유를 이용하여 아이스크림과 같은 다양한 유제품을 제조하였다.5 to 10 parts by weight of the food additive composition containing the scorched rice extract of the present invention was added to milk, and various dairy products such as ice cream were prepared using the milk.
Claims (7)
용기에 마쇄한 누룽지 혼합물과 글라스 비드(glass bead)를 넣고 혼합하는 단계;
혼합된 누룽지 혼합물을 50 내지 60℃에서 가열 및 400rpm으로 교반하는 단계;
가열 및 교반되어 기화된 누룽지 추출물을 냉각관을 통해 응축하는 단계; 및
상기 응축된 누룽지 추출물을 환류 추출하여 포집하는 단계를 포함하는 누룽지 추출물을 함유하는 식품첨가제 조성물의 제조방법.Grinding by adding 10 parts by weight of purified water to 1 part by weight of Nurungji;
Putting the crushed nurungji mixture and glass beads in a container and mixing;
Heating the mixed scorched rice mixture at 50 to 60 ° C. and stirring at 400 rpm;
Condensing the vaporized scorched rice extract by heating and stirring through a cooling pipe; and
A method for producing a food additive composition containing a Nurungji extract comprising the step of collecting the condensed Nurungji extract by reflux extraction.
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