KR100364657B1 - 항산화 활성을 갖는 유색미를 이용한 식혜의 제조방법 - Google Patents
항산화 활성을 갖는 유색미를 이용한 식혜의 제조방법 Download PDFInfo
- Publication number
- KR100364657B1 KR100364657B1 KR10-1999-0040980A KR19990040980A KR100364657B1 KR 100364657 B1 KR100364657 B1 KR 100364657B1 KR 19990040980 A KR19990040980 A KR 19990040980A KR 100364657 B1 KR100364657 B1 KR 100364657B1
- Authority
- KR
- South Korea
- Prior art keywords
- rice
- sikhye
- colored
- antioxidant activity
- suwon
- Prior art date
Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 95
- 235000009566 rice Nutrition 0.000 title claims abstract description 93
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 11
- 240000007594 Oryza sativa Species 0.000 title claims description 3
- 230000000694 effects Effects 0.000 title description 4
- 230000003064 anti-oxidating effect Effects 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 92
- 230000003078 antioxidant effect Effects 0.000 claims abstract description 49
- 238000000034 method Methods 0.000 claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 239000000843 powder Substances 0.000 claims abstract description 14
- 238000002156 mixing Methods 0.000 claims abstract description 7
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims abstract description 6
- 238000003756 stirring Methods 0.000 claims abstract description 6
- 102000013142 Amylases Human genes 0.000 claims abstract description 4
- 108010065511 Amylases Proteins 0.000 claims abstract description 4
- 238000010025 steaming Methods 0.000 claims abstract description 3
- 235000007189 Oryza longistaminata Nutrition 0.000 claims description 2
- 241000371652 Curvularia clavata Species 0.000 claims 1
- 238000007654 immersion Methods 0.000 claims 1
- 235000000346 sugar Nutrition 0.000 abstract description 18
- 150000008442 polyphenolic compounds Chemical class 0.000 abstract description 15
- 235000016709 nutrition Nutrition 0.000 abstract description 10
- 239000003963 antioxidant agent Substances 0.000 abstract description 9
- 235000021404 traditional food Nutrition 0.000 abstract description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 12
- 239000000401 methanolic extract Substances 0.000 description 12
- 238000007254 oxidation reaction Methods 0.000 description 12
- 150000002632 lipids Chemical class 0.000 description 11
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 9
- SUBFIBLJQMMKBK-UHFFFAOYSA-K iron(3+);trithiocyanate Chemical compound [Fe+3].[S-]C#N.[S-]C#N.[S-]C#N SUBFIBLJQMMKBK-UHFFFAOYSA-K 0.000 description 9
- 230000003647 oxidation Effects 0.000 description 9
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 8
- 235000006708 antioxidants Nutrition 0.000 description 8
- 150000002978 peroxides Chemical class 0.000 description 8
- GVJHHUAWPYXKBD-IEOSBIPESA-N α-tocopherol Chemical compound OC1=C(C)C(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-IEOSBIPESA-N 0.000 description 8
- RVBUGGBMJDPOST-UHFFFAOYSA-N 2-thiobarbituric acid Chemical compound O=C1CC(=O)NC(=S)N1 RVBUGGBMJDPOST-UHFFFAOYSA-N 0.000 description 7
- 239000000839 emulsion Substances 0.000 description 7
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 6
- 150000001875 compounds Chemical class 0.000 description 6
- 235000013824 polyphenols Nutrition 0.000 description 6
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 5
- 238000002835 absorbance Methods 0.000 description 5
- 229910052742 iron Inorganic materials 0.000 description 5
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 5
- 235000020778 linoleic acid Nutrition 0.000 description 5
- CWVRJTMFETXNAD-FWCWNIRPSA-N 3-O-Caffeoylquinic acid Natural products O[C@H]1[C@@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-FWCWNIRPSA-N 0.000 description 4
- PZIRUHCJZBGLDY-UHFFFAOYSA-N Caffeoylquinic acid Natural products CC(CCC(=O)C(C)C1C(=O)CC2C3CC(O)C4CC(O)CCC4(C)C3CCC12C)C(=O)O PZIRUHCJZBGLDY-UHFFFAOYSA-N 0.000 description 4
- HEDRZPFGACZZDS-UHFFFAOYSA-N Chloroform Chemical compound ClC(Cl)Cl HEDRZPFGACZZDS-UHFFFAOYSA-N 0.000 description 4
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 4
- CWVRJTMFETXNAD-KLZCAUPSSA-N Neochlorogenin-saeure Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O CWVRJTMFETXNAD-KLZCAUPSSA-N 0.000 description 4
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 4
- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 4
- 229940087168 alpha tocopherol Drugs 0.000 description 4
- CWVRJTMFETXNAD-JUHZACGLSA-N chlorogenic acid Chemical compound O[C@@H]1[C@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-JUHZACGLSA-N 0.000 description 4
- 229940074393 chlorogenic acid Drugs 0.000 description 4
- FFQSDFBBSXGVKF-KHSQJDLVSA-N chlorogenic acid Natural products O[C@@H]1C[C@](O)(C[C@@H](CC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O FFQSDFBBSXGVKF-KHSQJDLVSA-N 0.000 description 4
- 235000001368 chlorogenic acid Nutrition 0.000 description 4
- BMRSEYFENKXDIS-KLZCAUPSSA-N cis-3-O-p-coumaroylquinic acid Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)cc2)[C@@H]1O)C(=O)O BMRSEYFENKXDIS-KLZCAUPSSA-N 0.000 description 4
- 239000000835 fiber Substances 0.000 description 4
- 238000000691 measurement method Methods 0.000 description 4
- 235000001968 nicotinic acid Nutrition 0.000 description 4
- 229960003512 nicotinic acid Drugs 0.000 description 4
- 239000011664 nicotinic acid Substances 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 235000019192 riboflavin Nutrition 0.000 description 4
- 239000002151 riboflavin Substances 0.000 description 4
- 229960002477 riboflavin Drugs 0.000 description 4
- 235000019157 thiamine Nutrition 0.000 description 4
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 description 4
- 229960003495 thiamine Drugs 0.000 description 4
- 239000011721 thiamine Substances 0.000 description 4
- 229960000984 tocofersolan Drugs 0.000 description 4
- 235000004835 α-tocopherol Nutrition 0.000 description 4
- 239000002076 α-tocopherol Substances 0.000 description 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 3
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 235000021329 brown rice Nutrition 0.000 description 3
- 239000011575 calcium Substances 0.000 description 3
- 229910052791 calcium Inorganic materials 0.000 description 3
- 239000011574 phosphorus Substances 0.000 description 3
- 229910052698 phosphorus Inorganic materials 0.000 description 3
- 239000000049 pigment Substances 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 235000010208 anthocyanin Nutrition 0.000 description 2
- 239000004410 anthocyanin Substances 0.000 description 2
- 229930002877 anthocyanin Natural products 0.000 description 2
- 150000004636 anthocyanins Chemical class 0.000 description 2
- 238000003556 assay Methods 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 239000003153 chemical reaction reagent Substances 0.000 description 2
- 239000012153 distilled water Substances 0.000 description 2
- 239000000284 extract Substances 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 239000004744 fabric Substances 0.000 description 2
- 239000000706 filtrate Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000002075 main ingredient Substances 0.000 description 2
- 229910021645 metal ion Inorganic materials 0.000 description 2
- 239000008363 phosphate buffer Substances 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 235000018553 tannin Nutrition 0.000 description 2
- 239000001648 tannin Substances 0.000 description 2
- 229920001864 tannin Polymers 0.000 description 2
- QGVNJRROSLYGKF-UHFFFAOYSA-N thiobarbital Chemical compound CCC1(CC)C(=O)NC(=S)NC1=O QGVNJRROSLYGKF-UHFFFAOYSA-N 0.000 description 2
- OHVLMTFVQDZYHP-UHFFFAOYSA-N 1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)-2-[4-[2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidin-5-yl]piperazin-1-yl]ethanone Chemical compound N1N=NC=2CN(CCC=21)C(CN1CCN(CC1)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)=O OHVLMTFVQDZYHP-UHFFFAOYSA-N 0.000 description 1
- IHCCLXNEEPMSIO-UHFFFAOYSA-N 2-[4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]piperidin-1-yl]-1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethanone Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)C1CCN(CC1)CC(=O)N1CC2=C(CC1)NN=N2 IHCCLXNEEPMSIO-UHFFFAOYSA-N 0.000 description 1
- 239000004382 Amylase Substances 0.000 description 1
- 208000005623 Carcinogenesis Diseases 0.000 description 1
- 108020004414 DNA Proteins 0.000 description 1
- 102000053602 DNA Human genes 0.000 description 1
- MYMOFIZGZYHOMD-UHFFFAOYSA-N Dioxygen Chemical compound O=O MYMOFIZGZYHOMD-UHFFFAOYSA-N 0.000 description 1
- 241001646719 Escherichia coli O157:H7 Species 0.000 description 1
- -1 Example 4-1 Peroxide Chemical class 0.000 description 1
- WSMYVTOQOOLQHP-UHFFFAOYSA-N Malondialdehyde Chemical compound O=CCC=O WSMYVTOQOOLQHP-UHFFFAOYSA-N 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 101710095674 Protein 6.5 Proteins 0.000 description 1
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical class [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 1
- 239000003905 agrochemical Substances 0.000 description 1
- SOIFLUNRINLCBN-UHFFFAOYSA-N ammonium thiocyanate Chemical compound [NH4+].[S-]C#N SOIFLUNRINLCBN-UHFFFAOYSA-N 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 150000007514 bases Chemical class 0.000 description 1
- 230000036952 cancer formation Effects 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 231100000504 carcinogenesis Toxicity 0.000 description 1
- 231100000315 carcinogenic Toxicity 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 238000000502 dialysis Methods 0.000 description 1
- 230000009977 dual effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 229960002089 ferrous chloride Drugs 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000020510 functional beverage Nutrition 0.000 description 1
- 230000013595 glycosylation Effects 0.000 description 1
- 238000006206 glycosylation reaction Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 229910001385 heavy metal Inorganic materials 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- NMCUIPGRVMDVDB-UHFFFAOYSA-L iron dichloride Chemical compound Cl[Fe]Cl NMCUIPGRVMDVDB-UHFFFAOYSA-L 0.000 description 1
- 239000008176 lyophilized powder Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 231100000219 mutagenic Toxicity 0.000 description 1
- 230000003505 mutagenic effect Effects 0.000 description 1
- 231100000299 mutagenicity Toxicity 0.000 description 1
- 230000007886 mutagenicity Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000000171 quenching effect Effects 0.000 description 1
- 239000001054 red pigment Substances 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- AKHNMLFCWUSKQB-UHFFFAOYSA-L sodium thiosulfate Chemical compound [Na+].[Na+].[O-]S([O-])(=O)=S AKHNMLFCWUSKQB-UHFFFAOYSA-L 0.000 description 1
- 235000019345 sodium thiosulphate Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- YNJBWRMUSHSURL-UHFFFAOYSA-N trichloroacetic acid Chemical compound OC(=O)C(Cl)(Cl)Cl YNJBWRMUSHSURL-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/38—Other non-alcoholic beverages
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
-
- 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
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Cereal-Derived Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
종류 | 혼합비(중량비) | |||
100% | 75% | 50% | 25% | |
수원 415호 | 7.05 | 7.60 | 7.80 | 8.05 |
익산 427호 | 7.10 | 7.90 | 8.00 | 8.30 |
수원 432호 | 6.55 | 7.15 | 7.60 | 7.85 |
시료 | 당화시간(시간) | |||
4 | 5 | 7 | ||
백미 | 100% | 7.50 | 8.30 | 8.90 |
수원 415호 | 100% | 5.75 | 6.45 | 7.35 |
수원 415호 | 75% | 6.25 | 7.05 | 7.90 |
수원 415호 | 50% | 6.50 | 7.20 | 8.10 |
수원 415호 | 25% | 6.85 | 7.50 | 8.50 |
익산 427호 | 100% | 6.00 | 6.70 | 7.40 |
익산 427호 | 75% | 6.65 | 7.30 | 8.05 |
익산 427호 | 50% | 6.85 | 7.55 | 8.20 |
익산 427호 | 25% | 7.10 | 7.75 | 8.55 |
수원 432호 | 100% | 5.55 | 6.10 | 6.90 |
수원 432호 | 75% | 6.10 | 6.70 | 7.40 |
수원 432호 | 50% | 6.55 | 7.15 | 7.90 |
수원 432호 | 25% | 7.00 | 7.30 | 8.25 |
시료 | |||||||||||||
백미 | 수원 415호의 함량비 | 익산 427호의 함량비 | 수원 432호의 함량비 | ||||||||||
100% | 75% | 50% | 25% | 100% | 75% | 50% | 25% | 100% | 75% | 50% | 25% | ||
폴리페놀계 화합물(mg/g) | 4.36 | 9.11 | 8.86 | 6.26 | 5.55 | 5.91 | 5.36 | 5.25 | 5.07 | 5.83 | 5.55 | 5.37 | 4.85 |
Claims (3)
- ⅰ) 유색미 또는 80:20 내지 20:80의 비율(중량비)로 혼합된 유색미와 백미의 혼합미에 물을 부어 침지시킨 다음, 고압솥에서 0.8 내지 1.2kg/cm2의압력으로 5 내지 20분간 증자시키는 공정;ⅱ) 엿기름 가루를 물에 대하여 5 내지 20%(w/v)가 되도록 가하고, 30 내지 50℃에서 저어주면서, 2 내지 5시간동안 아밀라아제 효소를 추출한 후, 엿기름 추출액을 착즙하는 공정; 및,ⅲ) 전기에서 수득한 증자된 밥과 엿기름 추출액의 비율이 1:6 내지 1:10의 비율(중량비)로 혼합한 다음, 50 내지 60℃의 온도범위에서 5 내지 7시 간 동안 당화시키는 공정을 포함하는,항산화 활성을 갖는 유색미 식혜를 제조하는 방법.
- 삭제
- 제 1항에 있어서,유색미는 흑진주벼(수원 415호), 흑남벼(익산 427호) 및 적미(수원 432 호)로 구성된 그룹으로 부터 선택되는 1종인 것을 특징으로 하는항산화 활성을 갖는 유색미 식혜를 제조하는 방법.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR10-1999-0040980A KR100364657B1 (ko) | 1999-09-22 | 1999-09-22 | 항산화 활성을 갖는 유색미를 이용한 식혜의 제조방법 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR10-1999-0040980A KR100364657B1 (ko) | 1999-09-22 | 1999-09-22 | 항산화 활성을 갖는 유색미를 이용한 식혜의 제조방법 |
Publications (2)
Publication Number | Publication Date |
---|---|
KR20010028625A KR20010028625A (ko) | 2001-04-06 |
KR100364657B1 true KR100364657B1 (ko) | 2003-01-15 |
Family
ID=19612662
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
KR10-1999-0040980A KR100364657B1 (ko) | 1999-09-22 | 1999-09-22 | 항산화 활성을 갖는 유색미를 이용한 식혜의 제조방법 |
Country Status (1)
Country | Link |
---|---|
KR (1) | KR100364657B1 (ko) |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR102461804B1 (ko) * | 2019-12-12 | 2022-11-03 | 대한민국 | 도정한 미강을 첨가하는 유색 식혜 제조방법 및 이로부터 제조된 유색 식혜 |
-
1999
- 1999-09-22 KR KR10-1999-0040980A patent/KR100364657B1/ko not_active IP Right Cessation
Also Published As
Publication number | Publication date |
---|---|
KR20010028625A (ko) | 2001-04-06 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
Graham | Green tea composition, consumption, and polyphenol chemistry | |
CA2104887A1 (en) | Method of producing whie cacao nibs and food using white cacao nibs | |
JP4426152B2 (ja) | 冷水可溶性茶 | |
Hazarika et al. | Studies on thearubigin pigments in black tea manufacturing systems | |
RU2332850C2 (ru) | Производство чая | |
KR100364657B1 (ko) | 항산화 활성을 갖는 유색미를 이용한 식혜의 제조방법 | |
AU663206B2 (en) | Eucalyptus tea | |
EP0891973A1 (en) | Improvements in or relating to producing theaflavin | |
KR101971857B1 (ko) | 약용식물을 함유하는 기능성 양배추즙의 제조방법 | |
KR101487847B1 (ko) | 발효 기간이 단축된 저온 숙성 된장 | |
JP2002027909A (ja) | 紫サツマイモ乾燥フレーク及びその製造方法、並びに、紫サツマイモ濃縮エキス及びその製造方法 | |
KR101781109B1 (ko) | 유색 맥아를 이용한 유색 조청의 제조방법 및 상기 방법으로 제조된 유색 조청 | |
KR100382785B1 (ko) | 녹차성분을 함유한 탁주의 제조방법 | |
KR100372025B1 (ko) | 메밀 식혜음료 및 그 제조방법 | |
KR102081445B1 (ko) | 인동초 발효액을 이용한 인동초 발효주 | |
JPH08322525A (ja) | 杜仲茶の製造方法 | |
CA1094871A (en) | Process for enhancing the color and flavor of tea | |
US5595779A (en) | Eucalyptus tea | |
KR100415782B1 (ko) | 홍삼 농축액 제조 방법 | |
KR19990025668A (ko) | 냉녹차의 제조방법 | |
JPH07227246A (ja) | 紫サツマイモ色素と食品原料の同時製造方法 | |
KR100401806B1 (ko) | 동아 및 홍삼을 이용한 식초의 제조방법 | |
KR980008064A (ko) | 가염조미 영양분강화 및 착색 튀김땅콩 가공방법 | |
KR950009132B1 (ko) | 숭늉음료 및 숭늉차의 제조방법 | |
KR20000001288A (ko) | 맛과 향이 향상된 치커리 볶음차의 제조방법 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
A201 | Request for examination | ||
PA0109 | Patent application |
Patent event code: PA01091R01D Comment text: Patent Application Patent event date: 19990922 |
|
PA0201 | Request for examination | ||
PG1501 | Laying open of application | ||
E902 | Notification of reason for refusal | ||
PE0902 | Notice of grounds for rejection |
Comment text: Notification of reason for refusal Patent event date: 20011210 Patent event code: PE09021S01D |
|
E902 | Notification of reason for refusal | ||
PE0902 | Notice of grounds for rejection |
Comment text: Notification of reason for refusal Patent event date: 20020503 Patent event code: PE09021S01D |
|
E701 | Decision to grant or registration of patent right | ||
PE0701 | Decision of registration |
Patent event code: PE07011S01D Comment text: Decision to Grant Registration Patent event date: 20020902 |
|
GRNT | Written decision to grant | ||
PR0701 | Registration of establishment |
Comment text: Registration of Establishment Patent event date: 20021202 Patent event code: PR07011E01D |
|
PR1002 | Payment of registration fee |
Payment date: 20021203 End annual number: 3 Start annual number: 1 |
|
PG1601 | Publication of registration | ||
LAPS | Lapse due to unpaid annual fee | ||
PC1903 | Unpaid annual fee |