KR100726364B1 - Manufacturing process of agrimony candy with antioxidant effect - Google Patents

Abstract

A method of manufacturing Agrimonia pilosa candy by adding Agrimonia pilosa powder during the manufacture of candy is provided. The candy obtained by the method has excellent palatability and pharmacological action such as antioxidant effect of Agrimonia pilosa. The Agrimonia pilosa candy is prepared by the steps of: washing Agrimonia pilosa with water, drying at 20 to 60deg.C for 1 to 3 days, grinding to a particle size of less than 100 meshes and adding 0.1 to 10% by weight of Agrimonia pilosa powder. In an experiment of the Agrimonia pilosa candy and red ginseng candy about electron donating ability and total polyphenolic content, the Agrimonia pilosa candy is higher in the electron donating ability and the total polyphenolic content than red ginseng candy.

Description

Manufacturing Process of Agrimony Candy with Antioxidant Effect

1 is a comparison of the electron donating ability (EDA) of straw ginseng candy prepared by the present invention and the control red ginseng candy

The present invention relates to a method for producing functional candy having useful efficacy including antioxidant effect by containing dry powder of straw thin herbs, and more particularly, washing and drying the harvested straw thin herbs to make powder and use them as raw materials in preparing candy. It relates to a method for producing straw shinnyum candy having an antioxidant effect.

Common straw herb ( Agrimonia pilosa L.) is a perennial Sukchocho belonging to the Rosaceae family. In oriental medicine, the entire plant except roots is used as a medicine called Seonhakcho, Yongacho, Hwangacho, Hwangyongcho, Jisuncho. Traditionally, it has been widely used for medicinal purposes such as lung cancer, liver cancer, esophageal cancer, tumor, pain elimination, topography, branch, hemostasis, hematuria, uterine bleeding, and short term. Has been reported. Similar species are used in Europe for chronic pharyngitis, diarrhea, liver pain, kidney stones and cholelithiasis.

The present invention belongs to the production field of products containing straw shinnyum component, and if you look at the prior art in this field, hepatitis B virus surface antigen-producing substance isolated from straw shinnyum and its extraction method and use, tea bags containing anticancer components Patents have been registered or disclosed, such as a method for manufacturing a herbal tea, a method for manufacturing salted salt using herbs, natural food preservatives and food preservation methods using the same from Seonhakchocho extract.

However, despite the above wide range of pharmacological effects, until now, people who are weak or lacking nourishment have had to eat straw greens with tea or green juice. There has been no review or study on convenient food forms that can easily consume the pharmacological ingredients in daily life, the invention is urgently needed.

Therefore, the present invention is to solve the above problems, on the basis of the facts on the basis of the fact that the antibacterial effect of producing straw shinnyul candy containing straw shinnyul which is effective in the prevention and treatment, pain elimination, antioxidant, etc. It was intended to invent. Not only can be easily used, it is also easy to carry and further improves palatability to improve health by directly ingesting the pharmacological ingredients of straw herbs without the inconvenience of taking. Moreover, although functional candy which generally contains medicinal herbs or herbs having pharmacological efficacy in the form of its extract has been invented, it is rare to use a dried powder as it is.

In order to achieve the above object, the present invention comprises the steps of (a) harvesting and washing young shoots of straw leaves, (b) drying the washed straw shoots for 1 to 3 days in a drying room at 20 to 60 ℃, (c) pulverizing the dried straw thin herbs to have a particle size of 100 mesh or less, and (d) adding 0.1 to 10% by weight of the total weight when preparing the powdered straw thin herbs. The present invention relates to a method for preparing straw sandal sprout candy having an antioxidant effect.

More specifically, (a) harvesting and washing young shoots of straw leaves; (b) drying the washed straw thin herbs in a drying chamber at 40 ° C. for 2 days; (c) grinding the dried straw thin herbs to a powder size of 100 mesh or less to make powder; (d) provides a method for producing straw shinnyum candy with an antioxidant effect, characterized in that consisting of 0.5 to 2% by weight of the powdered straw shinnyul during the manufacture of candy.

In order to achieve the above technical problem, the present invention will be described in detail below. First, wash the straw buds harvested from the young leaves so that there are no foreign substances. Although other growth stages or other sites may be used, the present invention is limited only to the young leaf state. The reason for this is that the preliminary experiments for the present invention showed that the best taste was obtained when the harvested young leaves were used to contain the finally produced straw buds.

The washed straw thin herbs are dried at 20 to 60 ° C, more preferably in a dry chamber at 40 ° C. If the temperature is high or dry in the sun, there is a risk of destroying the active ingredient of the straw herb, most preferably the method of drying for 2 days at 40 ℃. After drying, the powder is pulverized but adjusted to have a particle size of 100 mesh or less, and any type of powder process is possible. When the particle size is 100 mesh or more, the concentration of straw shinnaum components is not evenly distributed throughout the candy, and the active ingredients exerting antioxidant effects have a large concentration variation in each candy, and the sum of the surface area of straw shinna powder is small. Ingestion results in a slow reaction rate in the body.

The prepared straw shinnyul powder is added in a ratio of 0.1 to 10% by weight, more preferably 0.5 to 2% by weight based on the total weight of the candy, but the following candy manufacturing method follows a conventional candy manufacturing method, the shape of the candy is hard Candy, soft candy, caramel, etc. can be any type of candy. In order to confirm the functionality of the straw Shinnamul candy made by the present invention was compared and tested as in the following experimental example.

Experimental Example 1

A straw candy sprouts powder was prepared in the same manner as the above production method using straw straw sprouts harvested from a test package of Cheongan-myeon, Goesan-gun, Chungbuk, Korea, and a hard candy-shaped straw shinmul candy was added at a ratio of 1% by weight. Electronic red ginseng candy (EDA) was measured using red ginseng candy sold at a high price as a control. High electron donating ability means that the active oxygen destroys constituents of biological membranes, exhibits various oxidation effects, and has high activity to remove such harmful oxygen, that is, active oxygen causing various diseases and aging.

2 g of two kinds of candies were dissolved in 48 g of water, and 100 µl of the two kinds of candy were mixed and 1400 µl of 1 × 10 μM DPPH was mixed well, followed by centrifugation at 12000 rpm for 3 minutes in a centrifuge. Taking only the supernatant and measuring the absorbance at 525 nm after 10 minutes, it was expressed as a percentage compared to the no addition (Fig. 1). Compared with the control red ginseng candy, it was found that the electron donating ability (EDA) of the straw sandal bud candy according to the present invention is about 2 times higher.

Experimental Example 2

Total polyphenolic content was measured using samples made in the same manner as in Experimental Example 1. Phenolic compounds exhibit a strong antioxidant action. Total polyphenol content is measured using a spectrophotometer by the Folin-Denis method. First, to prepare the calibration curve, dilute the standard (Gallic acid) with distilled water by concentration, and put it in the test tube, and add 2% Na2CO3, 50% Folin and Ciocalteu's phenol reagent for 30 minutes, and then use the spectrophotometer at 760 nm. Absorbance was measured. The sample was carried out in the same manner as above, the O.D. value was calculated and the concentration was calculated to invert the total polyphenol content in the sample. Compared with the control red ginseng candy can be confirmed that the total polyphenol content of the straw Shinnamul candy according to the present invention is slightly higher (Table 1).

Table 1. Total Polyphenol Contents of Straw Sprout Candy and Red Ginseng Candy of the Present Invention

Kinds Content in test sample (mg / 100ml) Content in 10 g of candy (mg / 10 g) Straw Sprout Candy 17.6 44.00 Red ginseng candy 17.1 42.75

Experimental Example 3

Nitrite scavenging ability was measured using samples made in the same manner as in Experimental Example 1. Nitrite is a carcinogenic precursor and is associated with a cancer-causing substance and usually reacts strongly in strong acidity. High nitrite scavenging ability shows anticancer effect due to high scavenging ability of carcinogens in the stomach.

The nitrite scavenging ability was measured by using 20 μl of 1mM NaNO2 and 40 μl of the sample extract and 140 μl of 0.1 N HCl (pH 1.2) or 0.2 M Citrate Buffer (pH 4.2) or 0.2 M Citrate Buffer (pH 6.0). Set to μl. After 1 hour in a 37 ℃ constant temperature water bath, 1000μL of 2% Acetic Acid and 80μL of Griess reagent were added and mixed well to react for 15 minutes at room temperature. The nitrite scavenging ability was measured using the absorbance measured at 520nm. . Compared with the control red ginseng candy, the nitrite scavenging ability of the straw cannabis candy according to the present invention can be found to be almost similar for each pH step (Table 2).

Table 2. Nitrite scavenging activity of straw ginseng candy and control red ginseng candy according to the present invention

Kinds pH Nitrite scavenging ability (%) Straw Sprout Candy 1.2 25.5 4.0 8.2 6.0 1.2 Red ginseng candy 1.2 26.9 4.0 9.5 6.0 1.0

Experimental Example 4

Super Oxide Dismutase (SOD) -like activity was measured using samples made in the same manner as in Experimental Example 1. SOD is an abbreviation of enzyme that removes free radicals, and it removes when more free radicals are needed in the body, thereby preventing or treating diseases caused by oxidation of free radicals.

SOD-like activity was measured by adding 80 µl of Tris-HCl and 80 µl of 7.2 mM Pyrogallol to the 80 µl sample. The mixture was reacted in a 25 ° C constant temperature water bath for 10 minutes, and 40 µl of 1N HCl was added to stop the reaction. Absorbance was measured and calculated at. Compared with the control red ginseng candy, the SOD-like activity of the straw cannabis candy according to the present invention was confirmed to be almost similar (Table 3).

Table 3. SOD-like activity of straw ginseng candy and control red ginseng candy according to the present invention

Kinds SOD-like activity (%) Straw Sprout Candy 90.0 Red ginseng candy 89.8

Experimental Example 5

Samples made in the same manner as in Experiment 1 were compared with the red ginseng candy of the control, and sensory tests were conducted on 20 trained sensory test agents. The sensory test items were conducted on taste, color, and overall acceptability. Five points were scored according to the five-point scale method. The test subjects recorded scores according to the following evaluation criteria, and their average values were obtained and recorded. The taste and overall acceptability showed similar or somewhat better sensory characteristics than the comparative example (Table 4).

Table 4. Sensory Comparison of Straw Sprout Candy and Control Red Ginseng Candy According to the Present Invention

Item Comparative example (red ginseng candy) Example (straw sprouts candy) flavor 3.6 3.9 Color 4.2 4.0 Overall preference 3.5 3.8

5: very good, 4: good, 3: normal, 2: bad or not good, 1: very bad

As described above, the present invention has been widely used for medicinal purposes such as lung cancer, liver cancer, esophageal cancer, tumor, pain elimination, topography, branch, hemostasis, hematuria, uterine bleeding, and stage, antiviral effect, anti-tumor effect, diabetes It is related to the manufacturing method of functional candy containing straw shinny herbs with antioxidant effect and its pharmacological characteristics such as the antioxidant effect of straw shinny herbs by using straw shinny herbs which have been reported to be effective as a raw material. Invented in the form of food rather than simple agricultural products that can be consumed without food, it can be made into a product with excellent taste, which can improve added value, and contribute to the expansion of the market for farmers who grow straw sprouts, increase farm income, and improve public health.

Claims (3)

(a) harvesting and washing young shoots of straw leaves; (b) drying the washed straw thin herbs in a drying room at 20 to 60 ° C. for 1 to 3 days; (c) grinding the dried straw thin herbs to a powder size of 100 mesh or less to make powder; And (d) The method of producing straw shinnyum candy with an antioxidant effect, characterized in that consisting of adding 0.1 to 10% by weight of the total weight of the powdered straw shinnyum candy. (a) harvesting and washing young shoots of straw leaves; (b) drying the washed straw thin herbs in a drying chamber at 40 ° C. for 2 days; (c) grinding the dried straw thin herbs to a powder size of 100 mesh or less to make powder; And (d) The method of producing straw shinnyum candy with an antioxidant effect, characterized in that consisting of adding 0.5 to 2% by weight of the total weight of the powdered straw shinnyul candy. Claims 1 to 2 containing candy made from straw Shinseul produced by the method of claim 2.

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