KR100644239B1 - Manufacturing method of old red platycodon and old red platycodon - Google Patents

Abstract

The present invention steamed and dried Jangsaeng Doraji cultivated for more than 20 years to produce Jangsaeng Hongdoji and expanded the range of use as a functional food material Jangsaeng Hongdoji production method and Jangsaeng Hongdoji produced by the manufacturing method and functional food comprising the same It is about material.

The present invention is a steaming step to increase the Jangsaeng bellflower for 1 to 2 hours at a temperature condition of more than 90 ℃ 120 ℃ to achieve the above object; Cooling step; And a drying step of drying for 60 to 96 hours at a temperature of 55 ° C. or more and 75 ° C. or less.

Jang Saeng Hong Doraji production method and Jang Saeng Hong Doraji produced by the manufacturing method increases the saponin content compared to the general Jang Saeng Doraji can improve its pharmacological efficacy, and also reduce the number of microorganisms can improve its storage Of course, the taste and smell is also improved, so it is expected that it can be used immediately as a functional food material without any other sweetener.

Jangsaeng Bellflower, Red Bellflower, Capital Increase

Description

Manufacturing method of Jangsaeng Hongdoji and Jangsaeng Hongdoji made by the same method {Manufacturing method of old red platycodon and old red platycodon}

1 is a view showing a method for analyzing the content of free sugar of Jangsaenghongdoraji.

2 is a view showing a method for analyzing the free amino acid content of Jangsaenghongdoraji.

Figure 3 is a view showing a sensory test method of Jangsaenghongdoraji.

Figures 4a and 4b is a view showing the appearance of Jangsaeng Hongdoji.

5 is a graph showing the results of analyzing the irradiated pohnponin content according to the increase condition of Jangsaenghongdoraji.

Figure 6 is a photograph showing the TLC pattern according to the increase condition of Jangsaenghongdoraji.

Figure 7 is a photograph showing the chromaticity of Jangsaenghongduji large powder according to the increase condition

8 is a graph showing the results of measuring the change in pH of Jangsaenghongduji large water extract according to the increase condition of Jangsaeng Hongdōji.

Figure 9 is a graph measuring the change in the brownness of Jangsaenghongduji large water extract according to the increase condition of Jangsaenghongdori Large.

Figure 10 is a graph analyzing the number of microorganisms contained in Jangsaenghongdoraji according to the increase condition of Jangsaenghongdoraji.

The present invention relates to a method for manufacturing Jangsaeng Hongdola, and to Jangsaeng Hongdang, prepared by the method, and a functional food comprising the same. The present invention relates to a method for manufacturing Jangsaeng Hongdoji, which is expanded as a food material, and Jangsaeng Hongdoji, prepared by the method, and a functional food material including the same.

Bellflower (Gilyeong Platycodon grandiflorum A. DC) is a plant of Campanulaceae . There are sow and wrinkles. The vagina is hard but non-fibrous, so it is easy to fracture, smells a little, and tastes good. (Yook Chang-soo et al., Modern Herbal Medicine, Seoul, Hakchangsa, 460-461, 1993)

The main pharmacological component of these bellflower is triterpene-based saponins (platycodin A, C, D, D ₂ , D ₃ ), accounting for about 3% of the roots. Inhibitory effect (sedative, analgesic, antipyretic effect), anti-inflammatory action against acute and chronic inflammation, anti-ulcer and gastric juice secretion, anticholinergic action to lower blood pressure by expanding blood vessels, lowering blood sugar, improving cholesterol metabolism ( Chem. Pharm. Bull ., 20 , 1952 (1972), Chem. Pharm. Bull ., 23 , 2965 (1975), J. Chem. Soc. , Perkin trans I, 661 (1984), Sogoigaku , 3 , 1 (1951), J. Pharm. Soc.Kor., 19 , 164 (1975). In addition, steroidal compounds such as alpha-spinasterol, stigmas-7-enol, alpha-spinasterol glucoside, and polysaccharides such as inulin and betulin were also isolated as pharmacological components of bellflower.

Jangsaeng Bellflower (長 桔) refers to the bellflower for more than 20 years, and despite the various pharmacological actions of the bellflower, it has been difficult to cultivate it for a long time. (Lee Sung-ho, "Perennial Bellflower Cultivation Act" Korean Patent No. 045731) Mass production was possible. The Jangsaeng Bellflower has excellent pharmacological and physiological activity compared to the common bellflower of 2-4 years.

To date, studies on Jangsaeng Doraji have been conducted on antidiabetic effects (J. Korean Soc. Food Sci. Nutr., 25, 986 (1996)), hyperlipidemia (J. Pharmaceutical Society of Japan 93 (1973) 1188 -1194), and studies on the prevention and protection of liver damage continue.

Accordingly, the present inventors can apply Jangsaeng Doraji having the above-mentioned efficacy to various food production and increase the shelf life and at the same time improve the pharmacological efficacy and Jangsaeng Hongdoji prepared by the method Developed functional food materials.

It is an object of the present invention to provide a method for preparing Jangsaeng Hongdōraji and Jangsaeng Hongdangraji prepared by the method and a functional food material comprising the same.

The present invention is a steaming step to increase the Jangsaeng bellflower for 1 to 2 hours at a temperature condition of more than 90 ℃ 120 ℃ to achieve the above object; Cooling step; And a drying step of drying for 60 to 96 hours at a temperature of 55 ° C. or more and 75 ° C. or less. The increase in conditions such as maximizing the saponin content of Jangsaeng hongdonji while minimizing the destruction of the intrinsic component of Jangsaeng doraji, such drying conditions induce a proper browning change without corrupting Jangsaeng hongdonji. At this time, the drying step is preferably to dry by hot air drying for 24 hours at 75 ℃ and dried again at a temperature of 60 ℃. This is because if it is dried at a too high temperature for a long time, it may accelerate the browning change of Jangsaenghonglarji and decrease its visual preference.

In addition, the present invention provides a Jangsaenghongdoraji Jangsaenghongdoraji prepared by the above method, and provides a functional food material comprising such Jangsaenghongdoraji.

Hereinafter, the present invention will be described in detail with reference to Examples.

EXAMPLE

1. Material

Jangsaeng Dorage used in the experiment was selected near the Jirisan acid was washed with water and used as a Hongdoji large sample.

2. Preparation of Jangsaeng Hongdang

Jangsaeng Doraji, washed with tap water, is heated in an autoclave with a temperature control and heated at 100 ° C and 120 ° C for 1 or 2 hours, respectively, and then hot-air-dried at 75 ° C for 24 hours and then 60 ° C. It was dried for 72 hours to prepare a Jangsaenghongdoraji.

The sample for analysis was crushed (Thomas Wiley Laboratory Mill 4-arthur, Thomas P.A., U.S.A) by combining the entire body and roots of the prepared Jangsaeng Hongdora, and used as a sample by storing 50 passes through the freezer.

3. Saponins

The saponin content of the prepared Jangsaeng Hongdoji was added 100ml of 80% Methanol to 3g of powder sample, extracted 4 times at 75 ° C for 2 hours, filtered and the filtrate was concentrated under reduced pressure at 70 ° C or lower, and then dissolved by adding 50ml of distilled water. 50 ml of diethyl ether was added twice and shaken to remove the fat-soluble substance that was transferred to the Ether layer. 50 ml of saturated butanol was added to the water layer, and extracted four times. The mixture was washed twice with 50 ml of distilled water and concentrated under reduced pressure at 70 ° C. After drying again at 105 ° C. for 2 hours, the weight was expressed as irradiation saponin (Crude Saponin, n-Butanol Extract).

The pattern investigation of saponin was TLC method. The sample solution was inoculated with 10 μl of 5% methanol solution on a silica gel F254 TLC plate, then developed with chloroform / methanol / water (65:30:10, lower layer) and sprayed with 30% sulfuric acid. 10 minutes at 110 ℃ warm color development to investigate.

4. Preparation of Jangsaeng Hongdōji Water Extract

Test extract was prepared by adding 200 ml of distilled water to 3 g of each powdered Jangsaenghonglarji powder, attached to a cooling tube in a constant temperature water bath at 80 ° C, extracted for 3 hours, cooled (20 ° C), and filtered (Whatman No. 41). Then, the filtrate was used as a test sample extract by applying 200 ml.

5. Chromaticity, pH and Brownness

The chromaticity of the powder was measured using a Chroma meter (Minolta, CR-200, Japan), and D ₆₅ was used as the standard light source, and the measured value was expressed by Hunter's color value, and L value was From 100 (white) to 0 (black), b from +60 (yellow) to -60 (blue), a from +60 (red) to -60 (green), and the overall color difference is ΔE (overall difference) ). The standard values used were L for 97.67, a for -0.57, and b for 2.70.

The chromaticity of the Jangsaeng Hongdō Raji water extract was measured by using a Chroma meter (Minolta, CT-210, Japan). The standard values of distilled water were 100 for L, -0.01 for a, and 0.03 for b. . The brownness of the water extract was measured by using a UV / Visible spectrophotometer (Shimadzu, UV-1201, Japan) for absorbance at 420 nm. Distilled water was used as a control. The pH of the water extract was measured with a pH meter (691 pH meter Metrohn, Switzerland).

6. Glass

As for the free sugar content, 100 ml of 80% methanol was added to 3 g of the sample as shown in FIG. 1, extracted and filtered three times for 2 hours by reflux in an 80 ° C. water bath, and concentrated under reduced pressure at 80 ° C. or lower with a rotary evaporator. After dissolving in 50ml and extracting and distilling with diethyl ether, the aqueous layer was extracted and extracted twice with saturated n-butanol to remove the butanol layer, and the aqueous layer was concentrated and dissolved in 5ml of 50% methanol (0.45㎛ membrane filter). Millipore) and then analyzed by HPLC (Waters 600, USA).

Under the analysis conditions, the column was Lichrosorb NH ₂ (Merck Co., 5㎛, 25 × 0.4cm ID), and the mobile phase and the moving speed were 1.5ml / min with acetonitrile / water (80:20). The chart speed and detector were set to 0.5 cm and RI-410 Differential Refractometer, and the dilution and injection amount were quantitated at × 64 and 20 μl.

7. Amino Acids

1) free amino acid

As for the quantification of the free amino acid, 50 ml 75% ethanol was added to 5 g of the sample and centrifuged twice with a homogenizer. The supernatant was concentrated under reduced pressure, ethanol was removed, and 25 ml of distilled water was added thereto. 10 ml of the solution was added 50 mg / ml of SSA (5-sulfosalycilic acid), which was allowed to stand at room temperature for 30 minutes, followed by centrifugation and filtration through a 0.22 μm membrane filter. The filtrate was purified by an amino acid autoanalyzer (Pharmacia Biochrom. 20, USA). ). Under the analysis conditions, the column used ultrapac 11 cation exchange resin (11㎛ ± 2㎛), and the moving speed and buffer were ninhydrin 25ml / hr and pH 3.0-10.0, and the column temperature and reaction temperature were 46 and 88, respectively. The analysis time was analyzed as 44 minutes.

2) total amino acids

Total amino acid analysis was carried out by weighing 250mg of Jang Saeng Hongdoraji powder into ampoules, adding 10mL of 6N HCl, filling with nitrogen gas, sealing under vacuum, and hydrolyzing at 110 ± 1 ℃ for 22 hours, After concentration, the solution was dissolved in 3 ml of sodium citrate buffer (pH 2.2) and filtered through 0.2 μm (millipore filter). Taking the 1㎖ filtrate was passed through a Sep-Pak C ₁₈ cartridge (Sep-Pak C ₁₈ cartridge) were pre-activated using the automatic amino acid analyzer was analyzed by analysis under the same conditions as free amino acids.

8. Microorganism

The total bacterial count of microorganisms was obtained after gradual dilution of 1 g of bellflower powder with 10-fold distilled water, and then inoculating the sample solution on plate count agar (Plate count Agar, Difco Laboratorues, Detroit, USA). The number of colonies was measured and the number of colonies was measured.

9. Fragrance

40 g of Jang Saeng Hongdoji powder was taken, placed in a 2 L flask, 500 mL of distilled water was added, and volatile components were extracted for 2 hours using SDE (Likens Nikerson type simultaneous steam distillation and extraction apparatus) measured according to Schultz et al.

As the extraction solvent, 50 ml of re-distilled n-pentane: diethyl ether mixed solution (1: 1, v / v) was used. After extraction, dehydrated with anhydrous sodium sulfate and concentrated at 30 ℃ or lower to remove the solvent. 300 ml of γ-terpene was added, and volatile aroma components were identified using GC / MS. The analysis conditions of GC / MS used at this time are shown in Table 1 below.

[Table 1] GC / MS Analysis Conditions of Volatile Flavor Compounds in Steamed Dried Jangsaenghongdoraji Powder

Model Hewlett-Packard model 5890 Series II column IFAP fused silica capaillary column Carrier gas Helium Split ration 50: 1 detector HD 5970 mass selective detector (0.2mm × 50cm × 0.25㎛) Column temperature Name from 50 ℃ to 230 ℃ (2 ℃ / min increase) Injection temperature 250 ℃ Detecting temperature 250 ℃

10. Evaluation of preference for powder flavor

The selection of panelists for sensory testing included 10 experienced and trained test personnel who provided a dry Jangsaeng bellflower sample to describe the terminology associated with the odor they could feel. As a result, the terminology can be used to sort out expressions similar to duplicate terms and to represent flavors, such as scorched rice, sweet favor, dry grass, burnt flavor, and comprehensive The palatability was chosen.

After presenting the samples to ten sensory test personnel, 9 point symbol scale method was used as shown in Fig. 3, and the evaluation table was presented to the sensory test agents and evaluated. The sample was put into a cup with a lid of about 20g of powder, then closed the lid and sensory test was opened by each sensory test. The sensory test was shown as an average value by repeatedly evaluating the sample twice with each sensor as a block, and the order of presentation of the samples was presented in a completely random arrangement.

[Test Example]

1. Appearance

The fresh raw bellflower was washed with tap water and then cooled by increasing the temperature in an autoclave which can be controlled at 100 ℃ and 120 ℃ for 1 or 2 hours, and then dried at 75 ℃ hot air dryer for 24 hours and again 60 ℃. After drying for 72 hours to prepare Jangsaeng Hongdoraji is the same as Figures 4a and 4b.

At 100 ℃ and 1 hour, smelly smell immediately after steaming, and after drying for 72 hours, the color became yellowish brown. The color gradually changed to brown at 2 hours at 100 ℃, 1 hour at 120 ℃, and 2 hours longer. After drying, the outer appearance of the fuselage does not appear to be much contracted. It is believed that the bellflower is composed of inulin and is easily shrunk. Therefore, in order to commercialize Jangsaeng Hongdoraji as a product, it is considered that it is desirable to make it into a powder.

2. Saponins (irradiation ponin, TLC pattern)

As a result of analyzing the irradiated pohnponin content according to the conditions of increasing the bellflower is shown in FIG. The content of radish-pononine was 1.73% in untreated, 1.86% at 100 ℃, 1 hour treatment, 1.99% at 100 ℃ treatment, 1.99% treatment at 2 hours treatment, 2.81% at 120 ℃, treatment treatment for 1 hour treatment. %, 120 ° C, 0.36% increased to 3.17% after 2 hours treatment.

Therefore, as the steaming time and the steaming temperature increased, the content of irradiated phononine in the bellflower showed a tendency to increase proportionally. It is thought that the higher the temperature and the time of increase, the weaker the tissue such as the cell wall of the bellflower. The TLC pattern of the bellflower according to the increase condition is shown in FIG. 6. The pattern was weaker in the untreated broth, but the pattern was stronger at 100 ℃ for 1 hour, 2 hours, 120 ℃ for 1 hour and 2 hours.

3. Chromaticity of Powder (Lab, Photo)

The results of analyzing the chromaticity of the powder according to the increase condition of Jangsaeng Dorage are shown in Table 2 and FIG.

[Table 2] Changes in Hunter Color Index of Jangsaeng Dorage Powder According to Steaming Conditions

Condition Color index L a b No treatment 77.61 0.80 17.86 100 ° C, 1 hour 71.29 1.46 19.70 100 ° C, 2 hours 70.75 1.34 17.92 120 ° C, 1 hour 68.19 1.95 19.26 120 ℃, 2 hours 55.30 5.04 20.82

The L value of brightness was 77.61 in the untreated group without steaming treatment, and the highest value was 71.29, 100 ℃ at 100 ℃, 1 hour, 70.75, 120 ℃ at 2 hours, 68.19, 120 ℃, 2 hours at 1 hour. In the treatment section, the brightness decreased with increasing cooking time and temperature at 55.30. This trend shows that browning reaction is generated by increasing browning temperature with increasing steam temperature and time.

The a value representing green to red value was 0.80 in the untreated steam, and it was 1.48, 100 ℃ at 100 ℃, 1 hour, 1.34, 120 ℃ at 2 hours, 1.95, 120 ℃, 2 at 1 hour. In the case of the time treatment, the value of a increased greatly to 5.04, resulting in a red value.

The b-value from yellow to yellow was 17.86 in the untreated broth. Yellow, and 19.70, 100 ° C at 100 ° C, 2 hours, 17.92, 120 ° C at 1 hour, and 20.82 at 2 hours. Not shown.

4. Characteristics of water extract

1) Chromaticity

The results of measuring the chromaticity of Jang Saeng Hongdō Raji water extracts according to the increase of steam are shown in Table 3.

[Table 3] Changes in Hunter Color Index of Jang Saeng Hong-Daji Water Extracts According to Increased Steam Conditions.

Condition Color index L a b No treatment 92.64 -0.53 8.69 100 ° C, 1 hour 91.81 -0.52 8.70 100 ° C, 2 hours 91.33 -0.67 8.86 120 ° C, 1 hour 91.34 -1.08 11.67 120 ℃, 2 hours 90.54 -0.93 28.64

The L-value of the water extract of Jangsaeng Hong-Dori large water extract was high at 92.64 in the no-treatment, but 91.81 at 100, 1 hour, 91.33, 120 at 2 hours, 91.34 and 1 hour The L value was slightly lower as the capital increased to 90.54. The value of a from green to red was -0.53 in the no-treatment, and -0.52 at 100 ° C, 1 hour, -0.67, 120 ° C, -1.08 at 2 hours. -0.93, green color.

On the other hand, the b-value of yellow to blue was 8.69 in the no-treatment treatment, and it increased to 8.70 and 28.64 in 100 ℃, 2 hours and 120 ℃, and 2 hours treatment. Therefore, it was found that the growth rate of the growth was changed to yellow due to the browning phenomenon as the temperature and time of increase were increased.

2) pH change

As a result of measuring the pH change of the bellflower water extract according to the steaming condition is shown in FIG.

The pH of the water extract of Jangsaeng Doraji was increased to 5.82 at 100 ℃ for 1 hour, and 5.68, 120 ℃ for 2 hours, 5.34 and 120 ℃ for 2 hours, and 2 hours. The pH of the Jang Saeng Hongdō Raji water extract gradually decreased as the steaming time and temperature increased to 4.98. This phenomenon is believed that as the temperature and time of the bellflower increase, the sugar component of the bellflower is decomposed and acid is generated to lower the pH.

3) brown degree

As a result of measuring the change in the brownness of Jangsaeng Hongduji large water extract according to the increase condition.

The brownness of the water extract of Jangsaeng-Dangji was significantly 0.35, and the brownness was increased to 0.40, 100 ℃ for 2 hours, and 0.45 for 2 hours, but 120 ℃ for 1 hour. After 0.47 and 120 ℃ for 2 hours, 0.63 showed a tendency to increase brown color by 2 times compared to the untreated group. These results indicate that browning reaction of the bellflower is promoted as the temperature and time of the bellflower increase.

5. Glass sugar

Table 4 shows the results of analyzing the free sugar content according to the increasing condition of bellflower.

[Table 4] Free sugar content according to the increasing condition of bellflower

Glass sugar Condition No treatment 100 ° C, 1 hour 100 ° C, 2 hours 120 ° C, 1 hour 120 ℃, 2 hours Rhamnose 0.68 0.02 ^-1) 0.01 - Fructose 1.05 0.25 0.23 0.21 0.11 Glucose 0.14 0.02 - 0.004 - Sucrose 0.02 0.02 0.01 -

^{1) not} detected

No treatment was found in rhamnose 0.68%, fructose 1.05%, glucose 0.14% and sucrose 0.02%, fructose 100 ° C, 0.25% for 1 hour , 0.22% after 2 hours treatment, 0.02% decreased, and the content of free sugar gradually increased with increasing temperature and time at 120 ℃, 0.21% after 1 hour treatment, 120 ℃, 0.11% after 2 hours treatment. Reduced. Rhamnose, glucose and sucrose were all lost at 120 ° C. for 2 hours. The content of fructose (fructose) at 120 ° C. and 2 hours is 0.11% because the main component of the bellflower is Inulin.

As the freezing temperature of bellflower increased and the steaming time increased, the reduction rate of glucose and fructose, reducing sugar, was increased. These reducing sugars were consumed by being involved with amino compounds and direct maillard reaction substrate. It is estimated. Sucrose, which is a non-reducing sugar, shows a greater decrease in the increase in the increase in the number of increase. The glucosidic bond is hydrolyzed by pyrolysis, which is converted into reducing sugars such as glucose and fructose. It is believed to produce browning substances and flavors by being involved in.

6. Amino Acids

1) free amino acid

Table 5 shows the results of analyzing free amino acid composition and content according to the steaming conditions of bellflower.

[Table 5] Free amino acid content by increasing steaming conditions of bellflower

Unit: mg%

amino acid Condition No treatment 100 ° C, 1 hour 100 ℃, 2 hours 120 ℃, 1 hour 120 ℃, 2 hours O-Phospho-L-serine 1.55 0.33 0.11 0.11 0.10 Taurine 0.47 0.16 0.08 0.08 0.07 O-Phosphoethanolamine 0.74 0.43 0.16 0.10 0.09 Urea 8.61 3.13 0.75 1.14 0.66 L-Aspartic acid 0.04 ^-1) - - - Hydroxy-L-proline - - - - - L-Threonine 0.62 0.51 0.44 0.51 0.40 L-Serine 0.66 0.58 0.54 0.46 0.30 L-Asparagine 2.39 2.20 2.19 1.55 1.30 L-Glutamic acid 1.08 1.63 0.99 1.33 0.76 L-Sarcosine - - - - - L-α-Aminoadipic acid 0.03 0.01 - - - L-Proline 0.72 0.38 0.29 0.23 0.17 Glycine 0.14 0.09 0.07 0.06 0.05 L-Alanine 1.91 1.87 1.47 1.38 1.36 L-Citrulline 1.48 0.96 0.45 0.59 0.48 L-α-Aminoiso-n-butyric acid - - - - - L-Valine 1.42 1.36 0.81 1.10 0.47 L-Cystine 0.19 0.09 0.05 0.06 - L-Methionine 0.25 0.17 0.15 0.09 0.05 Cystathionine 0.18 0.06 0.02 0.04 - L-Isoleucine 0.23 0.21 0.19 0.19 0.17 L-Leucine 0.30 0.14 0.13 0.13 0.11 L-Tyrosine 0.30 0.24 0.23 0.21 0.18 β-Alanine 0.45 0.12 0.09 0.09 0.07 L-Phenylalanine 0.27 0.20 0.19 0.19 0.18 D, L-β-Aminoisobutyric acid 0.03 - - - - L-Homocystine 0.28 0.28 0.19 0.22 0.10 γ-amino-n-butyric acid 0.38 0.25 0.16 0.25 0.09 Ethanolamine 0.22 0.19 0.17 0.11 0.02 Ammonium chloride 1.14 1.39 1.29 1.33 0.35 δ-hydroxylysine (δ-Hydrixylysine) 0.09 0.04 0.03 0.03 0.02 L-Ornithine 0.24 0.28 0.06 0.03 0.02 L-Lysine 0.23 0.17 0.16 0.08 0.06 1-Methyl-L-histidine 0.19 0.16 0.11 0.12 - L-Histidine 0.29 0.24 0.24 0.12 0.08 3-Methyl-L-histidine - - - - - L-Anserine - - - - - L-Carnosine - - - - - L-Arginine 7.10 6.80 6.05 6.25 4.71 Total free amino acids 34.22 23.67 17.86 18.18 12.42

^{1) not} detected

A total of 34 free amino acids were isolated and identified among the untreated bulbs, among which 8.61mg% of urea, 7.10mg% of L-arginine, 2.39mg% of L-asparagine, L-alanine 1.91mg%, O-phospho-L-serine 1.55mg% and L-citrulline 1.48mg%.

Amino acids completely disappeared after treatment at 100 ° C. for 1 hour compared to the non-treated group were L-aspartic acid, and D, L-β-aminobutyric acid (D, L-β-aminoisobutyric acid). Amino acids completely extinguished at 120 ° C. for 2 hours were L-α-aminoadipic acid, L-cystine, cystathionine and 1-methyl-L. -Histidine (1-methyl-L-histidine) showed that the content of free amino acid gradually decreased with increasing temperature and time of cooking. In addition, the total content of free amino acid was 100.degree. C. at 34.22mg% untreated, 23.67mg% at 1 hour, 17.86mg% at 2 hours, 120.degree. C. at 18.18mg% at 1 hour, and 12.42mg% at 2 hours. It tends to decrease proportionally. In addition, as the increase in temperature increases and the time increases, the decrease occurred quickly, and the degree of decrease was different according to the type of amino acid.

These free amino acids have a higher maillard reaction rate than proteins, peptides, constituent amino acids, and free sugars. The free amino acids react with the reducing sugars to produce a maillard reaction, which has been reported to have different properties.

2) constituent amino acid

The results of analyzing the change in the constituent amino acid content according to the steaming conditions of bellflower are shown in Table 6.

[Table 6] Changes in Total Amino Acid Contents by Steaming Conditions of Bellflower

Unit: mg%

amino acid Condition No treatment 100 ° C, 1 hour 100 ℃, 2 hours 120 ℃, 1 hour 120 ℃, 2 hours Aspartic acid 11.86 10.85 10.61 10.74 10.12 Threonone 4.93 4.77 4.72 4.77 4.33 Serine 5.72 5.53 5.34 5.51 5.09 Glutamic acid 36.14 31.82 28.65 29.11 27.88 Proline 5.81 ^-1) - - - Glycine 5.07 4.81 4.36 4.76 4.05 Alanine 8.69 7.67 7.36 7.64 7.22 Cystine 3.25 3.22 2.89 3.11 2.24 Valine 6.02 5.98 5.67 5.73 4.98 Methionine 1.27 0.94 0.74 0.78 0.64 Isoleucine 4.85 4.35 4.09 4.15 3.76 Leucine 8.32 7.50 6.94 7.21 6.60 Tyrosine 8.58 7.43 5.35 5.65 3.81 Phenylalanine 7.49 4.58 3.80 3.83 2.80 Histidine 3.11 2.94 2.65 2.44 2.18 Lysine 5.56 5.81 4.15 5.53 2.62 Arginine 32.18 30.57 26.97 24.44 17.09 Total free amino acids 158.85 137.77 124.29 125.4 105.41

^{1) not} detected

17 kinds of amino acids of the no-cooked bellflower were identified and glutamic acid was the highest with 36.14mg%, followed by arginine 32.18mg%, aspartic acid 11.86mg%, alanine 8.69mg%, tyrosine 8.58mg% and leucine 8.32 It was in the order of mg% and the lowest content of methionine was 1.27 mg%.

The content of glutamic acid was reduced to 31.82mg%, arginine 30.57mg%, aspartic acid 10.61mg%, alanine 7.36mg%, tyrosine 5.35mg% and leucine 6.94mg% , 120 ° C and 2 hours of steaming, gradually decreased to 27.88mg% glutamic acid, 17.09mg% arginine, 10.12mg% aspartic acid, 7.22mg% alanine, 3.81mg% tyrosine and 6.60mg% leucine. The amino acid appeared as tyrosine.

In addition, the total content of constituent amino acids also decreased with increasing steam temperature and time as 158.85mg%, 100 ° C, 137.77mg%, 120 ° C, and 105.4mg% in 2 hours without treatment. The decrease is much smaller than the free amino acid in Table 5, which is thought to be involved in the mailliard reaction by the interaction of reducing sugar with free sugar more easily than the total amino acid.

7. Microorganisms

As a result of analyzing the number of microorganisms contained in the bellflower according to the increase condition.

In case of no treatment, no significant increase of soil microorganisms occurred at 9.3 × 10 ⁵ CFU / g, and 5 × 10 ⁵ CFU / g at 100 ℃ for 1 hour, 12,900 CFU / for 2 hours. The number of microorganisms contained in the bellflower gradually decreased as the steaming time and the steaming temperature increased to 3,100 CFU / g at 120 ° C and 1 hour treatment and 200 CFU / g at 120 ° C and 2 hours treatment.

8. Fragrance

Table 7 shows the results of analyzing the fragrance composition and content according to the steaming conditions of bellflower.

[Table 7] Changes in Volatile Flavor Compound Contents of the Bellflower by Steaming Conditions.

Sequential List ingredient Condition No treatment 100 ° C, 1 hour 100 ℃, 2 hours 120 ℃, 1 hour 120 ℃, 2 hours One 9.438 2-acetylfuran 679.3 9,234.5 1,284.0 3,906.9 15,434.3 2 9.690 2,6-dimethylpyrazine 1,325.7 1,698.2 3,207.5 3,533.8 6,302.7 3 10.102 2,3-dimethylpyrazine 623.7 790.1 820.1 1,000.4 1,253.4 4 12.220 5-Methylfuran - 17,117.8 1,338.1 3,933.0 14,760.0 5 12.298 Benzaldehyde (Benzaldehye) 5,489.4 - 1,952.7 3,929.4 8,482.2 6 13.316 1-octen-3-ol (1-Octen-3-ol) 3,325.8 - - - - 7 13.517 2-pentylfuran 912.5 - - - - 8 14.291 Trimetyl pyrazine 5,240.9 10,069.2 11,034.1 25,769.1 30,471.1 9 14.860 4-heptadienol (4-Heptadienal) - - - - - 10 16.066 Benzyl acohol 1,191.2 - - 11 16.487 Benzeneacetaldehyde 2,380.5 4,230.0 - - - 12 17.311 2-octenol - 1,648.7 697.6 - 813.5 13 18.699 Tetramethyl pyrazine 96,407.8 101,102.1 110,253.1 120,719.1 140,371.1 14 19.456 Linalool 2,408.5 1,883.2 401.7 - - 15 19.700 Nonanal 1,732.4 1,202.8 - - - 16 22.156 2,3,5-trimethyl-6-ethylpyrazine 908.2 1,253.1 1,131.1 1,251.1 1,315.6 17 27.670 Cinnamaldehyde - - - 758.3 - 18 28.809 2,4-Decadienal (Cis) 2,898.4 3,388.1 3,381.1 2,350.0 - 19 29.398 2-Methoxy-4-vinylphenol 1,432.2 1,050.9 1,050.9 - 1,007.0 20 29.900 2,4-Decadienal (trans) 7,962.0 6,241.0 6,241.0 4,343.3 626.1 21 32.080 α-Ylangene 1,995.6 3,493.8 3,493.8 2,108.5 3,065.2 22 35.858 2,6-di-tert-butyl-p-benzoquinone 2,020.7 2,376.5 2,376.5 2,712.9 4,281.3 23 38.508 Ethyl-4-ethoxybenzoate - - - - 24 43.862 Myristic acid - - - 2,911.6 6,026.5 25 46.052 Methly palmitate 14,691.2 995.9 - - - 26 46.406 Dibutyl phthalate 5,556.9 836.3 10,927.3 7,520.4 15,697.2 27 46.478 Palmitic acid - - - 13,476.5 20,589.1 28 47.869 Methyl linoleate 14,402.8 842.4 - - - 29 51.920 Di (2-ethylhexyl) phthalate 7,804.4 752.6 7,063.1 6,565.5 5,213.5

A total of 22 kinds of fragrance ingredients were isolated and identified in the untreated areas, and 100 species, 20 species for 1 hour, 13 species for 2 hours, 120 ℃, 13 species for 1 hour, and 120 ℃, 2 Thirteen species were isolated and identified at the time of treatment, and the main aroma components contained in the bellflower were pyrizine, furan, alcohol, aldehyde, and acid. Among them, 2-acetylfuran (2-acetyl furan), 2,6-methylpyrazine (2,6-dimethyl pyrazine), 2,3-dimethylpyrazine (2,3-dimethyl pyrazine), 5-methylfuran (5 -methyl furan, trimethyl pyrazine, tetramethyl pyrazine, 2,3,5-trimethyl-6-ethylpyrazine (2,3,5-trimethyl-6-ethyl pyrazine), α-Iran Α-ylangene, 2,6-di-tert-butyl-p-benzoquinone and dibutyl phthalate are increased Gradually increased with increasing temperature and time, but 2,3-dimethyl pyrizine, 1-octen-3-ol, and 2-octen-3-ol Pentylfuran (2-pentyl furan) and benzyl alcohol were found to gradually decrease with increasing the steam. Myristic acid and palmitic acid have high contents at 120 ℃, which is thought to lower the pH because sugars are formed into acid by heat.

The pyrazine derivative, the core fragrance of the steamed bellflower, is a major fragrance component produced by the maillard reaction by heating sugar and amino acid in roasting food ingredients. More than 100 kinds of compounds are known. It is reported to be similar to roasted or savory aroma, commonly known as savory aroma, such as popcorn or chestnut odor.

Furan derivatives, such as 5-methyl furfural, tend to increase with increasing steam temperature and time. The furan derivatives have various fragrance characteristics depending on the type of reactor. It is reported that it smells like fishy, grassy, burnt, and caramel, and these furan are not individually belonging to good fragrances, but they are mixed with other fragrances to show unique fragrances. I'm reporting.

9. Sensory Evaluation

In order to select the optimum steaming condition of the bellflower, the sensory characteristics of powders according to the steaming condition are shown in Table 8.

[Table 8] Sensory Evaluation of Aroma Strength of Jangsaeng Bellflower Powder According to Steaming Conditions.

Condition Sensory characteristics Savory smell Sweet smell Dry grass Burnt smell Comprehensive Symbol Map No treatment 2.0 2.7 6.4 1.0 2.0 100 ° C, 1 hour 4.3 5.1 3.2 2.6 4.8 100 ° C, 2 hours 7.7 7.5 2.1 4.5 7.1 120 ° C, 1 hour 6.0 6.4 2.2 4.5 6.4 120 ℃, 2 hours 6.0 6.4 3.2 5.4 5.1

Ten panel test method by nine-point symbolic scale indicating that the higher the value, the stronger the fragrance.

The dry grass odor was high as 6.4 in the powder without treatment, and the odor (Nurungji odor), sweet odor and overall acceptability increased with increasing temperature and time.

In particular, the highest degree of preference was shown as 7.1 at 100 ° C. for 2 hours, and the overall degree of preference was decreased during 120 ° C. for 2 hours.

As described above, Jang Saeng Hong Doraji production method and Jang Saeng Hong Doraji produced by the manufacturing method increases the saponin content compared to the general Jang Saeng Doraji, so that its pharmacological efficacy, and also reduces the number of microorganisms can improve its shelf life It is expected to be.

Furthermore, the taste and smell are improved compared to the general Jangsaeng Doraji, so it can be used as a functional food material without any other sweetener.

Claims (4)

A steaming step of cooking Jangsaeng Bellflower for 1 to 2 hours at a temperature of 90 ° C. or higher and 120 ° C. or lower; Cooling step; And, A drying step of drying for 60 to 96 hours at a temperature of 55 ° C. or more and 75 ° C. or less; Jangsaenghongdoraji production method characterized in that it comprises a. In claim 1, The drying step is a method for producing Jangsaenghongdoraji, characterized in that the drying by hot air drying at 75 ℃ for 24 hours and 72 hours at 60 ℃ temperature. Jangsaeng Hongdōraj produced by the method of claim 1 or 2. delete

Images