KR101174069B1 - Peanut sprout drink and the manufacturing method thereof - Google Patents
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Abstract
본 발명은 새싹땅콩음료에 관한 것으로, 새싹땅콩을 주원료로 한 기능성 건강음료를 제공하는 데 그 목적이 있다.The present invention relates to a sprout peanut drink, and its object is to provide a functional health drink containing sprout sprouts as a main ingredient.
이를 위해 본 발명에 따른 새싹땅콩음료는, 새싹땅콩과 우유를 중량 기준으로 각각 10~25 : 40~60, 바람직하게는 15~20 : 50~55, 가장 바람직하게는 17.85 : 53.57 비율로 믹서기에 넣고 곱게 간 다음, 유산균발효유를 새싹땅콩과 우유와 유산균발효유의 배합비율이 중량 기준으로 각각 10~25 : 40~60 : 20~35, 바람직하게는 15~20 : 50~55 : 25~30, 가장 바람직하게는 17.85 : 53.57 : 28.57 이 되도록 넣고 기호에 따라 적당량의 감미료를 더 첨가한 후 잘 혼합하여 제조된 것을 특징으로 한다.To this end, sprout sprouts beverages according to the present invention, the sprouts peanuts and milk 10 to 25: 40 to 60, preferably 15 to 20: 50 to 55, most preferably 17.85: 53.57 ratio by weight After adding finely, lactic acid bacterium fermented milk is 10-25: 40-60: 20-35, preferably 15-20: 50-55: 25-30, Most preferably, 17.85: 53.57: 28.57 is added, and an appropriate amount of sweetener is added according to the taste, and then the mixture is prepared well.
새싹땅콩, 음료, 웰빙식품, 기능성 건강음료 Sprout peanut, drink, well-being food, functional health drink
Description
도 1은 본 발명에 따른 새싹땅콩음료의 주원료가 되는 새싹땅콩사진.1 is a photograph of the sprout peanut is the main raw material of the sprout peanut beverage according to the present invention.
본 발명은 새싹땅콩음료에 관한 것으로, 보다 상세하게는 새싹땅콩과 우유를 믹서기에 넣고 곱게 간 후 유산균발효유와 감미료를 넣어 잘 혼합하여 만든, 새싹땅콩을 주원료로 한 기능성 건강음료에 관한 것이다.The present invention relates to a sprout peanut drink, and more particularly to a functional healthy drink containing sprouts peanuts and milk made by blending well put the lactic acid bacteria fermented milk and sweetener, finely put in a blender.
무공해 웰빙식품으로 최근 각광받고 있는 새싹 채소란 씨앗에서 싹이 튼 후 1주일 정도 자란 어린 채소로서, 작고 여리지만 영양덩어리로 알려져 있다. 싹이 돋아나는 시기의 식물은 앞으로의 성장을 위해 필요한 물질들을 왕성하게 만들어 내기 때문에, 자연히 새싹 채소에는 생명 유지에 필요한 온갖 영양소가 응축돼 있어 다 자란 어른 채소보다 비타민, 미네랄 함량이 서너 배 이상 많다. 또한, 씨앗에 없는 영양분이 새싹채소에서 생성되기도 한다. 그 일예로서, 콩에는 비타민C가 함유되어 있지 않지만, 발아한 상태의 콩나물에서는 보통 25 내지 35mg%의 비타민C가 함유되어 있다. Sprout vegetable, which is recently spotlighted as a pollution-free well-being food, is a young vegetable grown about 1 week after sprouting, and is known as a small and thin but nutritious mass. As sprouting plants produce the necessary materials for future growth, naturally sprouted vegetables are condensed with all the nutrients necessary to sustain life, and they have three to four times more vitamins and minerals than mature grown vegetables. . In addition, nutrients that are not present in the seeds may be produced in sprout vegetables. As an example, soybeans do not contain vitamin C, but sprouted soybean sprouts usually contain 25 to 35 mg% of vitamin C.
최근 수경재배에 성공한 새싹땅콩은 혈중 콜레스테롤을 저하시켜주는 올레인산, 신경 전달물질 아세틸콜린의 원료가 되어 기억력을 증진시켜 주는 레시틴, 체내에 지방산의 산화를 억제 해 줌으로서 노화와 동맥경화를 막아주는 비타민- E, 알콜대사를 도와주는 나이아신이 풍부하고 그 밖에 비타민-B1, B2도 함유되어 있으며, 땅콩에 비해 지방이 10분의 1에 불과하고 식이섬유가 많이 포함되어 있어 특히 영양 불균형이 심각한 현대인에게 적합한 식품으로 각광받고 있다. Sprout peanuts, which have recently been successfully hydroponically grown, are raw materials of oleic acid, which lowers blood cholesterol, and acetylcholine, a neurotransmitter, and lecithin, which enhances memory, and vitamins that prevent aging and arteriosclerosis by inhibiting the oxidation of fatty acids in the body. -E, rich in niacin to help alcohol metabolism, and also contains vitamins B1 and B2, compared to peanuts, only one-tenth of the fat and contains a lot of dietary fiber, especially for modern people with severe nutritional imbalances It is attracting attention as a suitable food.
최근에는, 새싹땅콩을 포함한 땅콩뿌리는 적포도주의 심장병 예방 효과 물질로 알려진 "레스베라트롤(Resveratrol)"을 적포도주(100g당 0.0001 내지 0.015mg 함유)에 비해 수십배에서 수백배 이상 더 함유(0.62mg 내지 0.91mg 함유)하고 있다는 것이 대만국립자이대학 분자생물화학과의 연구진에 의해 밝혀지면서 새싹땅콩이 새롭게 주목을 받은 바 있다. In recent years, peanut roots, including sprouted peanuts, contain dozens to hundreds more times (0.62 mg to 0.91 mg) of red wine (Resveratrol), known as a red wine heart-preventing substance, from red wine (containing 0.0001 to 0.015 mg per 100 g). Sprout peanuts have received new attention as revealed by researchers at the Department of Molecular Biochemistry, National Taiwan University.
참고로, 레스베라트롤은 식물에서 발견되는 항산화물질인 폴리페놀(polyphenol) 계열에 속하는 물질로 그동안 항암, 항산화 작용을 하는 것으로 알려졌으며, 또한 심장 동맥 손상을 줄여주고 심장발작과 뇌졸중을 일으키는 위험한 현상인 혈액응고를 방지하는데 효과적인 것으로 알려져 있다. 또한, 2003년 8월 미국 하버드대학 의과대학의 데이비드 싱클레어 박사는 영국의 과학전문지 네이처에 발표한 연구보고서에서 '레스베라트롤'이 단세포 생물인 효모의 수명을 80% 연장시키는 것으로 확인됐다고 언급하였다.Resveratrol is a member of the polyphenol family of antioxidants found in plants. It has been known to have anti-cancer and anti-oxidant effects, and it is also a dangerous phenomenon that reduces cardiac artery damage and causes heart attacks and strokes. It is known to be effective in preventing coagulation. In August 2003, Dr. David Sinclair of the Harvard Medical School in the United States said in a study published in the journal Nature of Science in the UK that Resveratrol was found to extend the lifespan of single-celled yeast by 80 percent.
본 발명자는 웰빙식품으로 각광받고 있는 새싹땅콩을 남녀노소 누구나 간편히 즐길 수 있는 방법을 다각도로 연구하던 중, 새싹땅콩과 우유와 유산균발효유 및 감미료를 적정 비율로 분쇄 혼합하여 음료를 만들 경우 남녀노소 모두의 입맛에 맞고 건강에도 좋은 음료의 제조가 가능함을 발견하고 본 발명을 완성하게 되었다.The inventors of the present invention while studying how to easily enjoy the sprouted peanuts, which are spotlighted as well-being food for everyone, young and old, when making drinks by crushing and mixing the sprouts and milk with lactic acid bacteria fermented milk and sweetener at an appropriate ratio The present invention was found to be possible to manufacture a beverage that fits the taste and is good for health.
따라서, 본 발명의 일의적 목적은 기호에 맞고 건강에 좋은 새싹땅콩 음료를 제조하여 현대인의 건강 증진에 기여하고 새싹땅콩 재배 농가의 수익을 높이기 위한 것이다.Therefore, the sole purpose of the present invention is to produce sprouted peanut drink which is fit and healthy for the purpose of contributing to the promotion of the health of modern people and to increase the profits of sprouted farmers.
상기와 같은 본 발명의 목적을 달성하기 위하여, 본 발명에 따른 새싹땅콩음료는 새싹땅콩과 우유와 유산균발효유의 배합비율이 중량 기준으로 각각 10~25 : 40~60 : 20~35, 바람직하게는 15~20 : 50~55 : 25~30, 가장 바람직하게는 17.85 : 53.57 : 28.57 이며, 기호에 따라 적당량의 감미료를 더 포함하는 것을 특징으로 한다. In order to achieve the object of the present invention as described above, according to the present invention sprout sprouts peanut blend ratio of sprouts peanuts and milk and lactic acid bacteria fermented
또한 본 발명에 따른 새싹땅콩음료의 제조방법은, 새싹땅콩과 우유를 중량 기준으로 각각 10~25 : 40~60, 바람직하게는 15~20 : 50~55, 가장 바람직하게는 17.85 : 53.57 비율로 믹서기에 넣고 곱게 간 다음, 유산균발효유를 새싹땅콩과 우유와 유산균발효유의 배합비율이 중량 기준으로 각각 10~25 : 40~60 : 20~35, 바람 직하게는 15~20 : 50~55 : 25~30, 가장 바람직하게는 17.85 : 53.57 : 28.57 이 되도록 넣고 기호에 따라 적당량의 감미료를 더 첨가한 후 잘 혼합하여 만드는 것을 특징으로 한다. In addition, according to the present invention, the method for producing a sprout peanut drink is 10-25: 40 to 60, preferably 15 to 20: 50 to 55, most preferably 17.85: 53.57, based on the weight of sprouted peanut and milk, respectively. Put it in a blender and grind it finely.The ratio of lactic acid bacteria fermented milk is 10-25: 40-60: 20-35, preferably 15-20: 50-55: 25. ~ 30, most preferably 17.85: 53.57: 28.57 and add a suitable amount of sweetener according to the preference, characterized in that the mixture is made well.
이하, 본 발명에 따른 새싹땅콩음료의 제조과정을 공정에 따라 상세히 설명하기로 한다.Hereinafter, the manufacturing process of the sprout peanut drink according to the present invention will be described in detail according to the process.
(1)새싹땅콩 선별 및 세척 공정(1) peanut selection and washing process
재료로 사용할 새싹땅콩은 수경재배한 것으로서 재배한지 7~10일 정도 되어 배축과 유근의 길이가 10cm 정도가 되는 것이 바람직하다(도 1). 이 정도의 길이면 배축이 너무 자라지 않은 적절한 길이이기 때문에 내부에 경질의 심부분이 존재하지 않고 부드럽고 우수한 식감을 가진다. Sprout peanuts to be used as a material is cultivated as a hydroponic cultivation is about 7 to 10 days, it is preferable that the length of the axis and roots of about 10cm (Fig. 1). If the length is about this length, the dorsum does not grow too much, so there is no hard core inside and it has a soft and excellent texture.
선별된 새싹땅콩을 흐르는 물에 2~3차례 씻어 땅콩 껍질과 이물질을 제거한 후, 뿌리째 재료로 사용한다. Selected sprouts are washed 2 ~ 3 times in running water to remove peanut shells and foreign substances, and then used as root material.
(2) 새싹땅콩의 가공 공정(2) Process of sprouting peanut
세척한 새싹땅콩은 생식이 가능하므로 그 자체를 그대로 사용하거나, 익힌 것을 사용할 수 있다. The washed sprouted peanuts can be reproduced, so they can be used as is or cooked.
새싹땅콩을 익힐 때는 물에 삶는 것보다 증기에 쪄서 익히는 것이 영양성분과 맛성분의 손실이 적으므로 바람직하다.When sprouting peanuts, steamed and steamed cooked rather than boiled in water is preferable because the loss of nutrients and flavors.
(3) 새싹땅콩과 우유의 혼합 공정(3) mixing process of sprouted peanut and milk
생(生)새싹땅콩 또는 쪄서 익힌 새싹땅콩과 우유를 믹서에 넣고 곱게 갈아주는 단계이다. 본 발명자의 오랜 경험 및 관능검사 결과 새싹땅콩 대 우유의 비율은 중량 기준으로 10~25 대 40~60 이 적당한 것으로 확인되었으며, 바람직하기로는 15~20 대 50~55, 가장 바람직하기로는 17.85 대 53.57 이었다. 새싹땅콩과 우유를 상기 비율로 믹서에 넣고 믹서기 기능 버튼(8500rpm)을 선택한 후 약 3분 정도 작동시키면 마시기 좋은 상태가 된다. 그러나, 기호에 따라 rpm 및/또는 작동시간을 조절할 수 있음은 물론이다.Raw sprouted peanuts or steamed sprouted peanuts and milk in a mixer to grind finely. As a result of the long experience and sensory test of the present inventors, the ratio of sprouted peanuts to milk was found to be 10-25 to 40-60 by weight, preferably 15 to 20 to 50 to 55, and most preferably 17.85 to 53.57. It was. Put sprouts and milk in the mixer at the above ratio, select the blender function button (8500rpm) and operate for about 3 minutes to drink. However, of course, the rpm and / or operating time can be adjusted according to your preference.
(4) 유산균 유산균발효유 혼합 공정(4) lactic acid bacteria lactic acid bacteria fermented milk mixing process
상기 공정을 완료한 후 유산균발효유를 첨가하여 잘 혼합하는 단계이다. 유산균발효유는 영양이 풍부할 뿐만 아니라 새싹땅콩 특유의 비린 맛을 없애고 쥬스와 같이 상큼한 맛을 제공하는 역할을 한다. 새싹땅콩과 우유와 유산균발효유의 비율은 본 발명자의 오랜 경험 및 관능검사 결과 중량 기준으로 각각 10~25 : 40~60 : 20~35 가 적당한 것으로 확인되었으며, 바람직하기로는 15~20 : 50~55 : 25~30, 가장 바람직하기로는 17.85 : 53.57 : 28.57 이었다.After the completion of the process is a step of mixing well by adding lactic acid bacteria fermented milk. Lactic acid bacteria fermented milk is not only rich in nutrition, but also removes the peculiar fishy taste of sprouts and provides a refreshing taste like juice. The ratio of sprouted peanuts and milk and lactic acid bacteria fermented milk was 10 to 25: 40 to 60: 20 to 35, respectively, based on the weight of the present inventors' long-term experience and sensory tests, and preferably 15 to 20: 50 to 55. : 25-30, Most preferably, it was 17.85: 53.57: 28.57.
(5) 감미료 첨가공정(5) Sweetener Addition Process
기호에 따라 설탕, 과당, 올리고당, 솔비톨, 아스파탐 등의 감미료를 적당량 첨가하여 잘 혼합한다. 본 발명자의 오랜 경험에 따르면 새싹땅콩음료의 당도는 5~10브릭스(brix)가 적당하였다. 그러나, 기호에 따라 가감할 수 있음은 물론이다. Add sugar, fructose, oligosaccharide, sorbitol, aspartame, etc. and add appropriate amount of sweetener and mix well. According to the long experience of the present inventors, the sweetness of the sprouts was 5-10 brix. However, of course, it can add or subtract according to preference.
이하에서 실시예 및 실험예를 통하여 본 발명을 보다 구체적으로 설명한다. 그러나 하기의 실시예는 본 발명을 구체적으로 예시하기 위한 것일 뿐, 본 발명의 권리범위를 제한하는 것이 아님은 당업자에게 있어서 명백한 사실이다. 즉, 본 발명의 단순한 변형 내지 변경은 당업자에 의하여 용이하게 실시될 수 있으며, 이러한 변형이나 변경은 모두 본 발명의 영역에 포함되는 것으로 볼 수 있다.Hereinafter, the present invention will be described in more detail with reference to Examples and Experimental Examples. However, the following examples are only intended to specifically illustrate the present invention, it is obvious to those skilled in the art that the scope of the present invention is not limited. That is, simple modifications or changes of the present invention can be easily carried out by those skilled in the art, and all such modifications or changes can be seen to be included in the scope of the present invention.
<실시예 1>≪ Example 1 >
시중에서 판매되는 새싹땅콩 중 길이가 10cm 정도 되고 신선한 것을 구입하여 잘 세척하였다. 세척된 새싹땅콩 100g을 믹서에 넣은 후 우유를 300g 넣고 믹서기 기능 버튼(8500rpm)을 선택한 후 약 3분 정도 작동시킨 다음, 플레인(plain) 유산균발효유와 백설탕을 각각 185g 및 30g 넣고 약 1분 정도 믹서로 혼합하여 새싹땅콩음료를 완성하였다.Sprouts on the market are about 10cm long, fresh and washed well. Put 100g of washed sprouted peanut into the mixer, add 300g of milk, select the blender function button (8500rpm), and operate it for about 3 minutes, then add 185g and 30g of plain lactic acid bacteria fermented milk and white sugar, respectively. Mix with Sprout Peanuts to complete the drink.
<실시예 2><Example 2>
실시예 1과 동일하되, 새싹땅콩을 생것이 아닌 쪄서 익힌 것을 사용하였다. The same as in Example 1, but the sprouted peanuts were cooked, not raw.
<실험예> 관능검사Experimental Example Sensory Test
실시예 1 및 2에서 제조된 새싹땅콩음료로 관능검사를 실시하였다. 관능검사는 무작위로 선별된 100명의 관능평가 요원에 의해 실시되었으며, 그 결과를 정리하면 표 1과 같다. The sensory test was conducted with the sprouted peanut beverage prepared in Examples 1 and 2. The sensory tests were conducted by 100 randomly selected sensory evaluation personnel. Table 1 shows the results.
능
평
가tube
Twill
Evaluation
end
상기 관능검사의 결과에서 알 수 있듯이 본 발명에 따른 새싹땅콩음료는 전반적으로 높은 선호도를 나타내었다. 특히 새싹땅콩을 이미 먹어본 경험이 있는 사람의 경우 높은 선호도를 나타내었으며, 건강에 관심이 많은 소위 웰빙족의 경우에도 높은 선호도를 나타낸 것으로 조사되었다. 또한 아침식사대용이나 수험생 영양간식으로 적합하겠다는 의견을 제시한 평가요원이 많았다.As can be seen from the results of the sensory test, the sprout sprout beverage according to the present invention showed a high overall preference. In particular, those who have already eaten sprouts showed high preference, and so-called well-being people who are interested in health showed high preference. Many evaluators also suggested that they would be suitable for breakfast substitutes or for nutritional snacks for students.
본 발명에 따른 새싹땅콩음료는 현대인들에게 부족하기 쉬운 각종 영양성분 과 섬유소가 풍부한 새싹땅콩을 주원료로 함으로써 영양 불균형이 심각한 현대인의 건강 증진에 기여하는 효과가 있다.Sprout peanut beverage according to the present invention has the effect of contributing to the health promotion of modern people with serious nutritional imbalance by making sprouts peanuts rich in various nutrients and fiber, which is easy to be lacking in modern people.
특히, 새싹땅콩음료는 "레스베라트롤"을 적포도주에 비해 9배 이상 더 함유하는 새싹땅콩을 주원료로 하므로 레스베라트롤의 효과인 항암, 항산화, 심장병 예방, 혈액응고 방지, 수명연장 등의 효과를 기대할 수 있다.In particular, sprout peanut drink "Resveratrol" is more than nine times more than the red wine as a main raw material, so the effects of resveratrol anti-cancer, antioxidant, prevent heart disease, prevent blood coagulation, life expectancy can be expected.
또한, 본 발명에 따른 새싹땅콩음료는 종래에는 음식물 쓰레기로 폐기 처분했던 새싹땅콩의 뿌리 부분을 모두 사용함으로써 뿌리에 특히 많이 함유된 레스베라트롤 등의 기능성 물질을 섭취함은 물론 음식물쓰레기의 배출을 줄이는 효과가 있다.In addition, the sprout coffee drink according to the present invention by using all of the root portion of the sprout peanut that was conventionally disposed of as food waste intake of functional substances, such as resveratrol, especially contained in the root, as well as the effect of reducing the emission of food waste There is.
또한, 본 발명에 따른 새싹땅콩음료는 새싹땅콩의 소비를 촉진시켜 새싹땅콩 재배농가의 수익 증진에 기여하는 효과가 있다.In addition, sprouts drink according to the present invention has the effect of promoting the consumption of sprouts peanuts contribute to the profit increase of sprouts farmers grow.
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| KR20160071824A (en) * | 2014-12-12 | 2016-06-22 | 삼성웰스토리 주식회사 | Method for preparing beverage comprising concentrate of peanut sprout extract and beverage prepared thereby |
| KR20160098118A (en) | 2016-07-29 | 2016-08-18 | 주식회사 고려바이오텍 | Resveratrol and complex a zymogen included wash off dry type rice with embryo budes making process patent and with his recur to some means, resveratrol and complrex a zymogen included wash off dry type rice with embryo budes |
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| KR101364111B1 (en) * | 2011-03-28 | 2014-02-19 | 이윤식 | The manufacturing method of Peanut sprout-containing grain wine |
| KR101355488B1 (en) * | 2011-11-18 | 2014-01-29 | 농업회사법인(주)장수채 | Double microcapsule powder comprising peanut sprout extract, making method thereof and application thereof |
| KR101403962B1 (en) * | 2012-08-23 | 2014-06-10 | 농업회사법인(주)장수채 | Manufacturing method of dairy products comprising nano peanut sprout powder |
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| KR101703276B1 (en) | 2014-12-12 | 2017-02-06 | 삼성웰스토리 주식회사 | Method for preparing beverage comprising concentrate of peanut sprout extract and beverage prepared thereby |
| KR20160098118A (en) | 2016-07-29 | 2016-08-18 | 주식회사 고려바이오텍 | Resveratrol and complex a zymogen included wash off dry type rice with embryo budes making process patent and with his recur to some means, resveratrol and complrex a zymogen included wash off dry type rice with embryo budes |
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