Browse > Article

Development of Functional Misutkaru Drink Added with Several Medicinal Herbs Extracts  

이가순 (충남농업기술원)
이진일 (충남농업기술)
이종국 (충남농업기술)
이종수 (배재대학교 유전공학과 바이오의약연구센)
박원종 (공주대학교산업과학대학 식품공학과)
Publication Information
Food Science and Preservation / v.11, no.2, 2004 , pp. 154-159 More about this Journal
Abstract
In order to develop of health-oriented convenience foods for rice consumption, functional Misutkaru drink was made by adding several medicinal herbs extracts to fundamental Misutkaru based cereal powder(rice, barley and soybean). Fundamental Misutkaru drink was prepared with the ratio of cereal mixed rice(5g), barley(5g) and soybean(5g) on water (100 mL) and several medicinal herbs extracts. Liriopis Tuber(50%), Omija(15%), Ginseng(10%) and Jujube(25%) were mixed to fundamental Misutkaru as functional Misutkaru. And then it was extracted to added water of 10times during 36hrs at 75$^{\circ}C$. For instant Misutkaru drink of health-oriented convenience foods, mixture of them was made with fundamental Misutkaru drink(80%), extract of several medicinal herbs(20%), and it's sensory score was high. Autoclaved functional Misutkaru drink for long storage period was changed rheological type badly. Overall acceptability and storage period of nonautoclaved functional Misutkaru drink to added extract of several medicinal herbs was higher than fundamental Misutkaru drink.
Keywords
functional Misutkaru drink; Liriopis Tuber; Omija; Ginseng; Jujube;
Citations & Related Records
연도 인용수 순위
  • Reference
1 조운호 (2001) 전통조새음료의 개발 동향 및 바람직한 개발 방향. Korean J. Soc. Food Cookery Sci.. 17, 651-656
2 Jung, G.T., Ju, I.O., Choi, J.S. and Hong, J.S. (2000) The antioxidative antimicrobial and nitrite scavenging effects of Schizandra chinensis Ruprecht (Omija) seed. Korean J. Food Sci. Technol., 32, 928-935
3 Lee, C.S. and Lee, K.T.(1998) Improvement of Dispersibility of parched cereal powder by agglomeration treatment. Korean J. Food Sci. Technol., 30, 385-390
4 Anderson, R.A., Coway, H.F., Pfeifer, V.F. and Griffin, E.L. (1969) Gelatinization of com grits by roll and extrusion cooking. Cereal Science Today., 14, 4-10
5 Son, J.R. (2003) Prospect and Production Technology of Brand Rice. The 23rd international symposium.2003 Rice EXPO. p.51-70
6 Kim, M.S., Lee, D.C., Hong, J.E., Chang, I.S., Cho, H.Y, Kwon, Y.K. and Kim, H.Y. (2000) Antimicrobial Effects of Ethanol extracts from Korean and Indonesian plants. Korean J. Food Sci. Technol., 32, 949-958
7 Chang, S.M, Kim, K.H and Kang, M.Y. (2001) Varietal difference in processing and semory characterisitics of 'Misutkaru' in rice. Korean J. Breed, 33, 73-79
8 김경자 (2001) 한국 전통편의 음료의 산업화 현황과 전망. Korean J. Soc. Food Cookery Sci., 17, 691-695
9 박동규 (2002) 국내쌀 수급동형과 전망. 농촌경제연구소
10 월간식품저널 (2002.8) 우유ㅡ 두유 제품 균질화 역할. p.104-105
11 서종혁, 성명환 (2002) 고품잘 차별화 쌀의 시장과 전망. 한쌀회총서 12, 41-86
12 육창수 (1990) 원색한국약용식물도감. 아카데미서적, p.82
13 김정상, 김영명 (1986) 분말형식품의 분산성 증진에 관한 연구. 농유공종합연구원 식품연구사업보고, 13, 131-140
14 Kim, S.D., Ku, Y.S., Lee, I.Z., Kim, I.D and Youn, K.S (2001) General components and sensory evaluation of hot water extract from Liriopis Tuber. J. Korean Soc. Food Sci. Nutr. 30, 20-24