KR100625609B1 - Manufacturing Method of Extract of Chunma using Ultrasonication and the Enzyme Reaction - Google Patents

Abstract

The present invention relates to a method for preparing the cheonma extract, and more particularly, to a method for producing the cheonma extract using ultrasonic treatment and enzyme reaction.

An object of the present invention is to provide a method for producing a cheonma extract for producing a cheonma extract containing more of the extraction efficiency and useful functional components of cheonma.

In addition, another object of the present invention is to provide a food containing cheonma extract extracted by the present invention.

In the method of preparing the cheonma extract of the present invention, in the preparation of the conventional cheonma extract, comprising the steps of sonicating the cheonma, reacting and extracting the sonicated cheonma with the enzyme, and concentrating the cheonma extract.

Description

Manufacturing Method of Extract of Chunma using Ultrasonication and the Enzyme Reaction             

1 is a photograph showing a comparison of turbidity between the experimental sphere (a) sonicated with a chun horse in Example 1 and the control (b) not sonicated.

Figure 2 is a graph showing the sugar concentration (-▲-) after extracting the supernatant squeezed with starch liquefied enzyme and glycosylated enzyme in Example 2 and the sugar concentration (-●-) after the enzyme was not treated.

Figure 3 is a graph showing the odor component pattern of the experimental zone (a) and the non-concentrated cheonma extract (b) concentrated by the ultrasonic treatment and enzymatic reaction using an electronic nose in Example 3.

The present invention relates to a method for preparing the cheonma extract, and more particularly, to a method for producing the cheonma extract using ultrasonic treatment and enzyme reaction.

Gastrodiae Rhizoma is a perennial herb belonging to the Orchidaceae family. Also called. Cinnamon is classified as an intermediate product in Shinnongbon Carbide, and it is known as a medicinal herb.

The clinical efficacy of Chunma is widely documented in various herbal documents including herbal tree, synonym and sympathy. It is known to be effective for adult diseases such as hypertension, headache, paralysis, neurological disease, diabetes, and symptoms such as stress and fatigue. .

Most of the components contained in cheonma are phenolic compounds, such as gastrodin, phenolic glycosides, sulfur-containing phenolic compounds, organic acids, sugars and beta-sitosterol, and others. Ingredients such as sterols, cholesterol, p-hydroxylbenvyl alcohol and vanillin are also known.

The moisture content of raw horses is 81.2%, and it is known that the general constituents of lyophilized samples contain 6.21% of crude protein, 1.50% of crude fat, 2.55% of crude ash, and 89.74% of carbohydrates.

Studies on Chunma include research on the general components and functionalities of Chunma (Jung Hyun Seo, Ji Geun Eok, Korean Society of Food Science and Technology, 28 (1), 53-57, 1996) , Choi Hyun line, hwangjinbong, Korea Journal of Food Science and Technology, 34 (1), 37-42, 2002), components of Gastrodia elata extract analysis and in vitro (in vitro) a study on the biological activity (gangtaesu, gongyoungjun, gwonhyejeong, choebyeonggon, hongjeonggi , Park Yong-gil, Korean Journal of Mycology, 30 (2), 136-141, 2002).

Chunma began to be artificially cultivated in domestic farms for 7 to 8 years ago, and in recent years it has been oversupply exceeding the demand for medicinal use. Therefore, it is urgent to improve the use of Cheonma. The use of processed foods has been restricted by the regulation of unusable raw materials. However, since the regulation was lifted from September 1, 2000, it can be used as a food raw material. Therefore, the basic data necessary for development as a processed food is urgently needed.

On the other hand, as the prior art related to the present invention, there is a description of the cheonma extract having neuroprotective activity and the composition for the prevention and treatment of dementia comprising the same, but in this case the extract of cheonma extract using methanol The technical constitution differs from the present invention which shows a method of extracting cheonma by sonication and enzymatic reaction.

An object of the present invention is to provide a method for producing a cheonma extract for producing a cheonma extract containing more of the extraction efficiency and useful functional components of cheonma.

In addition, another object of the present invention is to provide a food containing cheonma extract extracted by the present invention.

Method of producing a cheonma extract of the present invention for achieving the above-mentioned object is a step of producing a conventional cheonma extract, the step of sonicating the cheonma horse, the step of extracting by reacting the sonicated cheonma with enzyme, Concentrating the extract.

In the present invention, it is preferable to obtain the cheonma extract by subjecting the cheonma to ultrasonic treatment and enzymatic reaction after processing the cheonma before sonicating the cheonma. In the present invention, as an example of the method of processing the cheonma, a method of using a crushed crushed cheonmama, a method of using the cheonma juice to crush the cheonma horse to make juice, more preferably sonicated to cheonma juice It is good to obtain cheonma extract by enzymatic treatment with.

At this time, when the cheonma mash is obtained by pulverizing the cheonmama, it is preferable to obtain the cheonjama by treating the raw material without heat treatment. As a method of obtaining the cheonjab juice can be used any method that makes juice in the food-related field. In the present invention, as an example of the method for obtaining the cheonjama can be obtained from cheonmama using a mixer or a pulverizer commercially available in the market.

The cheonma juice obtained by processing the cheonma may be diluted with cheonjama by adding bottled water and purified water to the sonication and the enzyme reaction to obtain the cheonma extract later. At this time, the dilution degree of the cheonjama may be selected by a person skilled in the art to dilute the cheonjama.

Hereinafter, the cheonma extract preparation step of the present invention will be described in more detail with each process.

First step: ultrasonic pretreatment of cheonma

The sonication of the celestial horse can be used as long as it can be carried out for 10 to 60 minutes at a strength of 20 to 200 W at 20 to 30 kHz, among commercially available commercial products. As an example of the ultrasonic extraction device in the present invention can be used H200 (Hielsher) U200S, but this is merely exemplary.

In the present invention, when extracting the cheonma by using the ultrasonic extraction device can be extracted for 10 to 60 minutes at an intensity of 20 ~ 200W at 20 ~ 30kHz in the ultrasonic extraction device. In the present invention, the ultrasonic treatment of the cheonma by various ultrasonic treatment conditions bar to obtain the cheonma extract in accordance with the purpose of the present invention during the ultrasonic treatment of the cheonma before the enzyme reaction, the treatment conditions for the ultrasonic treatment of the cheonma under the conditions of the above-described numerical range It is good.

Second step: Enzymatic reaction of cheonma

In the present invention, cheonma can be obtained by pretreatment by sonication and reacted with enzyme to obtain cheonma extract. As mentioned above, the main component of cheonma is starch, which is not preferable because of cheonma extract containing starch, which causes a lot of sediment, which makes the color of cheonma extract cloudy. In order to solve this problem, after treating with ultrasonic waves, Chunma uses the starch degrading enzyme 0.01-1.0% of the weight of cheonma to decompose starch contained in cheonma and then use cheonma and enzyme at 60-95 ℃ for 0.5-2 hours. Can react.

In order to obtain the cheonma extract in accordance with the object of the present invention, the cheonma extract can be obtained by enzymatically reacting the cheonma according to the object of the present invention.

Hereinafter, the chemistry in the present invention will be described in more detail.

In the present invention, starch liquefase and starch saccharase may be used to liquefy and glycate starch in order to decompose starch contained in cheonma, and in the present invention, starch liquefiase and starch saccharase are conventionally liquefied starch. Or any enzyme that can be glycosylated. As an example of the enzyme in the present invention, the liquefied enzyme of starch may be used as alpha amylase (α-amylase), and the enzyme that glycosylates starch beta amylase (β-amylase), any one selected from glucoamylase (glucoamylase) The above can be used.

In the present invention, the enzyme reaction for obtaining the cheonma extract can be used alone or mixed with each other, the starch liquefiase and starch glycosylase mentioned above. More preferably, the chemistry may be shortened by the first enzymatic treatment with starch liquefied enzyme, followed by the second treatment with starch saccharification enzyme to extract the cheonmas.

Starch liquefiase is used to cut 1,6 bonds of starch, a glucose branched polysaccharide, and change it into a linear polysaccharide that has been debranched. At this time, the reaction conditions of starch liquefied enzyme is preferably carried out under the known active conditions of starch liquefied enzyme. As an example of the reaction conditions of the starch liquefied enzyme, cheonma can be enzymatically reacted by adding 0.01-1.0% to the weight of cheonma for 1-2 hours at 90-95 ° C.

Starch glycosylase is used to cleave 1,4 bonds of starch, which are converted to monosaccharides by removing terminal glucose of starch contained in cheonma extract liquefied by starch liquefaction enzyme. At this time, the reaction conditions of starch glycosylase may be carried out under the active conditions of known starch glycosylase. As an example of the reaction conditions of the starch glycosylation enzyme, the cheonma can be enzymatically reacted by adding 0.01-1.0% to the weight of the cheonma at 60-65 ° C. for 0.5-1 hour.

Step 3: Concentrating the Chunma Extract

Chunma is known to contain a large amount of inherent unpleasant components, which is an obstacle to using the cheonma extract in food and beverages. In the present invention, various conditions were performed to reduce the odor-specific odor component in the present invention, and when the cheon-ma extract extracted by the enzymatic reaction in the second step was concentrated to a predetermined concentration, it was found that the odor-specific odor was reduced. It became.

Therefore, the cheon-ma extract of the present invention concentrates the cheon-ma extract obtained in the above-described second step to a predetermined concentration to reduce the discomfort of the cheon-ma extract, and as a result, the cheon-ma extract can be used in food and beverages by improving the sensory properties. have.

In accordance with the present invention, the soluble solid component of the cheonma extract is 50-70 Brix (Brix) at 60 ° C. or less, more preferably 50-60 ° C., so that the functional ingredients inherent to the cheon-ma are not destroyed. Concentrate to At this time, the concentration of the cheonma extract is widely used in the conventional food-related field, any method can be used as long as the concentration method does not destroy the functional components of cheonma. As an example of such a concentration method in the present invention, it is possible to concentrate the cheonma extract using any one or more concentration methods selected from vacuum concentration and vacuum concentration.

On the other hand, the present invention includes a food containing the cheonma extract obtained by the above-mentioned method. As an example of such a food in the present invention, 0.1 to 10% by weight of the cheonma extract prepared in the present invention may be added to a beverage, a confectionery, or a noodle.

Hereinafter, the content of the present invention will be described in more detail with reference to Examples. However, these examples are only presented to understand the content of the present invention, and the scope of the present invention should not be construed as being limited to these embodiments.

Example 1 Ultrasonic Extraction

The horse was washed with water, cut into 1 ~ 2 cm in size, and pulverized using a blender to obtain a horse. 10 times the weight of the cheonma horse was added to the cheonjama and stirred for 30 minutes at 60rpm to mix the cheonmaju and water.

The electrode of the ultrasonic extraction device was half-immersed in the mixture and then extracted.

In the ultrasonic extraction reaction, the ultrasonic extraction apparatus used U200S (24 kHz) manufactured by Hilsher, was performed at different times in the range of 20 to 200 W. As a result, the shape and dry weight of the extract were measured. Optimum conditions were confirmed to react for 0.5 to 1 hour at 80W.

Chunma extract was prepared by ultrasonication at 80W for 30 minutes using a mixture of cheonma and water as an ultrasonic extraction device (U200S), and cheonma for each treatment using cheonma juice without ultrasonic treatment as a control. Pictures of the extract were taken and shown in FIG. 1 (a) (b).

Figure 1 (a) is a photograph showing the experimental sphere and Figure 1 (b) is a photograph showing the control.

Unlike the turbidity of the control cheonma juice not treated with ultrasonic waves in cheonma, the experimental cheonma extract treated with ultrasound in cheonma was precipitated to confirm that the milky supernatant. It was confirmed that the cheonma tissue was destroyed by the ultrasonic wave, and the components in the cell tissue were not only eluted out, but all the destroyed tissues were precipitated.

Example 2 Enzymatic Reaction of Chunma

The chemistry extract was prepared by reacting the enzyme with the ultrasonic treatment in Example 1.

At this time, the starch liquefied enzyme alpha-amylase was added 0.3% by weight to 92 ° C in order to cut 1,6 bonds of starch, a glucose-branched polysaccharide as an enzyme, into a linear polysaccharide without eggplant. Reaction was carried out for 2 hours. Then, 0.6% of starch saccharifying enzyme glucoamylase was added to remove 1,4 bonds of starch, which is transformed into monosaccharide by removing terminal glucose of starch contained in cheonma extract liquefied by starch liquefying enzyme. The reaction was carried out at 60 ° C. for 1 hour to obtain a cheonma extract.

For the cheonma extract prepared by the above method using a sugar analyzer (product name: 2700-S, YSI, USA) was measured the sugar component contained in the cheonma extract and the results are shown in FIG.

As can be seen in Figure 2 as a result of the extraction using the starch liquefied enzyme and glycosylase as compared to the conventional extraction method without the enzyme contains about 10 times more sugar components and the generation of sediment which is a problem when manufacturing the cheonma extract at all It could be confirmed that it was not found.

Example 3 Chunma Extract Concentration

It is known that cheon-ma contains a large amount of inherent unpleasant components, so that the cheon-ma extract prepared in Example 2 was used at 50 ° C. using a vacuum concentrator (product name: EYELA NE, EYELA, Japan) to reduce the odor of cheon-ma. The soluble solids of the extract were concentrated to 50 Brix.

Experimental cheonma extract concentrated from the above until the soluble solid component is 50 Brix (Brix), washed with water, chopped to a size of 1 ~ 2cm and then pulverized by using a blender to cheonma juice 10 weight to weight Pear water was added and stirred at 60 rpm for 30 minutes to mix the cheonnaji and water, and then the cheonma extract extracted for 3 hours with hot water at 80 ° C. was used as a control for each experiment (ZNose ^{tm of} Kosmo Scientific Co., Ltd.). Model 4200) was used to measure the unpleasant odor of the horse, and the results are shown in Figure 3 (a) (b).

Figure 3 (a) is a graph showing the experimental sphere, Figure 3 (b) is a graph showing the control.

As can be seen in Figure 3 (a) (b), compared to the cheonma extract (FIG. 3b) that did not go through the concentration process, the cheonma extract (FIG. 3a) through the concentration process was confirmed that a significant amount of unpleasant odor inherent in the cheonma .

On the other hand, although it was not shown in the data, it was confirmed by high performance liquid chromatography that no functional components inherent in Cheonma were lost or denatured.

As can be seen from the result of the embodiment, the cheonma extract prepared by the present invention is excellent in functionality, it can provide a cheonma extract excellent in functionality.

According to the present invention, the cheonma extract excellent in functionality and functionality can be provided as a material of the functional food, not only contribute to the health of consumers ingesting cheonma extract, but also contribute to the income increase of the cheonma cultivation farmers by promoting consumption of cheonma.

As described above, although described with reference to a preferred embodiment of the present invention, those skilled in the art will be variously modified and modified within the scope of the present invention without departing from the spirit and scope of the invention described in the claims below. It will be appreciated that it can be changed.

Claims (5)

In the manufacturing method of the cheonma extract, Sonicating the celestial horse; Ultrasonicated cheonma was subjected to primary enzymatic treatment with alpha amylase, a starch liquefiing enzyme, and secondary enzyme treatment with an enzyme selected from beta amylase, glucoamylase, which is a starch saccharifying enzyme, and reacted with the enzyme to extract. And Method for producing cheonma extract comprising the step of concentrating cheonma extract The method of claim 1, wherein the ultrasonic treatment is performed for 20 to 60 minutes at an intensity of 20 to 200W at 20 to 30kHz. The method according to claim 1, wherein the starch liquefiase is added in an amount of 0.01-1.0% based on the weight of the horse, and the starch saccharase is added in an amount of 0.01-1.0%, based on the weight of the horse. The method of claim 1, wherein the first enzyme treatment with starch liquefied enzyme is carried out for 1 to 2 hours at 90 ~ 95 ℃, the second enzyme treatment with starch glycosylase is carried out for 0.5 to 1 hour at 60 ~ 65 ℃ Method for producing cheonma extract, characterized in that. The method of claim 1, wherein the cheonma extract is reacted with an enzyme and then concentrated to 50 to 70 brics.

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