KR100753646B1 - Processing method of houttuynia cordata and processed food therefrom - Google Patents

Abstract

The present invention relates to a processing method of fish herb that is a natural herb and processed foods using the same. Processing method of the fish vinegar according to the present invention comprises the steps of obtaining fresh juice from fish vinegar; Adding 5-50 parts by weight of a sugar comprising at least one selected from the group consisting of glucose, fructose and xylitol to 100 parts by weight of the juice, and fermenting the same to obtain a fermentation broth; Removing the precipitate from the fermentation broth to obtain a fermentation supernatant; Isolating and concentrating the volatiles from the fermentation supernatant, characterized in that it comprises the step of obtaining a volatile essential oil and fermentation concentrate. Thereby, it is easy to take while maintaining the pharmacological ingredients, and there is provided a processed food and processed food thereby.

Description

PROCESSING METHOD OF HOUTTUYNIA CORDATA AND PROCESSED FOOD THEREFROM}

1 is a flow chart for explaining a processing method of the eoseongcho according to an embodiment of the present invention.

The present invention relates to a process for processing fish foods and processed foods thereby, and more particularly, to a process for processing fish foods including a fermentation process using monosaccharides and processed foods thereby.

Eoseongcho is introduced as an ingredient of various herbal medicines and folk remedies not only in Korea but also in China and Ilbun by its excellent pharmacological ingredients, and it is proved to be excellent as a therapeutic agent for various diseases. Eoseongcho is a perennial outpost. Its stem is thin and its leaves are similar to sweet potatoes or buckwheat leaves, and it is known that yellow flowers bloom on the white calyx in the middle and grow well in the shade. In particular, the smell is similar to fishy fish is the biggest difference from other plants. If the ingredients contained in these fish pastes are transferred based on what is described in the illustration of the Korea Plant Resources Book, decanoyl acetaldehyde, isoquercitrin, myrcene, lauryl aldehyde. Methylene nonylketone, Capric acid, and Quercitrine are included.

These fishes have strong antibacterial properties of decanoyl acetaldehyde, the main ingredient of the herb, and contain isoquercitrin and koercitrin, which cause diuretic and vasodilating effects, as well as potassium, which is high in blood pressure, arteriosclerosis, It is widely known to be a good diet for arthritis. As mentioned above, Eoseongcho, which has many pharmacological ingredients effective for disease, has been steadily researched to contribute to the prevention and treatment of diseases despite difficulty in eating due to its peculiar fishy.

An example of the edible method is eojeju wine obtained by dipping dried eochochocho in soju or wine for a certain period of time and extracting pharmacological constituents. This is the main ingredient of eochochochoen, which is a volatile component of decanonyl acetaldehyde. Therefore, there is a problem that can not obtain the pharmaceutical effect of Eoseongcho.

The prior art for processing of Echoseong is as follows.

Patent Publication No. 2005-0043325 discloses a composition for fermentation by mixing oligosaccharides, sugar or honey, barley malt filtrate. In Patent Publication No. 2002-0075989 discloses a configuration of fermentation by adding 30% of sugar after grinding three hundred seconds and eoseongcho. In addition, Patent Publication Nos. 2005-0043325, 2004-0005351, and 2002-0075989 disclose fermented liquor having an alcohol content of 5% to 30% as a fermented broth.

However, the prior art does not solve the problem of easy taking.

It is an object of the present invention to provide a method for processing fish foods and processed foods thereby maintaining the pharmacological components.

The object of the present invention comprises the steps of obtaining fresh juice from fish vinegar; Adding 5-50 parts by weight of a sugar comprising at least one selected from the group consisting of glucose, fructose and xylitol to 100 parts by weight of the juice, and fermenting the same to obtain a fermentation broth; Removing the precipitate from the fermentation broth to obtain a fermentation supernatant; Isolation and volatiles of the fermentation supernatant is achieved by a process of processing a fish vinegar comprising the step of obtaining a volatile essential oil and fermentation concentrate.

It is preferable that the said saccharide further contains galactooligosaccharide.

In the fermentation of the fresh juice, it is preferable to use at least one of yeast and enzyme.

Concentration of the fermentation supernatant is preferably carried out using a reduced pressure concentration method.

The alcohol content of the fermentation concentrate is preferably 0.01% to 2%.

It is preferable that the fermentation concentrate further comprises the step of sterilizing at 70 ℃ to 120 ℃.

The object of the present invention is achieved by a processed food comprising a fermentation concentrate prepared according to the above method.

10 to 100 parts by weight of at least one auxiliary material selected from the group consisting of xylitol, red ginseng extract, red ginseng fermentation broth, dietary fiber, amino acid premix, propolis, fish herb concentrate, trichoola concentrate, and vitamin premix based on 100 parts by weight of the fermentation concentrate It is preferable to include.

The present invention relates to a method for producing food and health functional food using fish herb that is a natural herb. Echoseongcho is a natural herb that is characterized by its antibacterial, anti-inflammatory, antioxidant, antimutagenic and immune function functions. The present invention is a technique related to the invention for producing a food and health functional food containing Eoseongcho.

Hereinafter, the present invention will be described in detail with reference to FIG. 1.

First, raw fish vinegar is collected (S100). Raw fish grown in the alpine region (750m above sea level) is recommended to be harvested around July-October, which has the best pharmacological effect. Eoseongcho can use raw leaves and stems.

Next, juice of Eoseongcho at the weight ratio is obtained (S200). If you look at this process in detail, you can wash the edible vinegar cleanly with bottled water, remove the water completely, and use the screw-type high-speed juicer to obtain the fresh vinegar. At this time, the obtained juice is filtered through a filter cloth or filter medium to remove the solids mixed in the juice.

Thereafter, 5 to 50 parts by weight of monosaccharides such as fructose, glucose, and xylitol and galactooligosaccharide are mixed with 100 parts by weight of fresh juice, poured into a fermentation vessel, and sealed, and the temperature inside is kept at 10 to 50 ° C. at least. 1 month-fermented over 5 months to mature (S300). The total sugar may be composed of only monosaccharides or the content of monosaccharides may be 50% to 90%. In addition, the total sugars preferably include fructose and glucose. At this time, if the fermentation temperature is less than 10 ℃ fermentation period is too long, it is not practical, if the fermentation temperature is more than 50 ℃ activity of the enzyme contained in the juice is so vigorous that the pharmacological components are easily destroyed. If the fermentation is carried out at around 30 ° C., the enzymatic activity is active without destroying the pharmacological components of the fish vinegar.

Glucose and fructose can make a difference in the functionality and sweetness of the fermentation broth. Galactooligosaccharides are more functional and fermentative than regular oligosaccharides and plactooligosaccharides. Fermentation is preferably using yeast or enzyme to effectively manage the fermentation process.

Next, the fermentation broth is centrifuged or spontaneously precipitated to obtain only the fermentation supernatant (S400). Fermentation precipitate can be dried and used as animal feed.

Next, the fermentation supernatant is concentrated under vacuum using a vacuum concentrator at 50 to 70 ° C. to obtain a fermentation concentrate and a volatile essential oil (S500). Fermentation concentrate is about 10 to 60% by weight of solids. The reason for concentrating in the vacuum concentrator is that if the air pressure is low, the volatile components can be separated in a short time without destroying the enzyme even at low temperatures, and preferably 50 to 70 ° C. Fermentation concentrate removes the volatile components including alcohol is suitable for those who are uncomfortable to drink the fermentation stock and has excellent physiological activity.

The alcohol content of the fermentation concentrate may be 2% or less and specifically 0,01% to 2%. Fermentation concentrate is obtained by separating the physiologically active substances of volatile components to obtain pure fermentation.

Finally, the fermentation concentrate is sterilized for several seconds to 1 minute at a high temperature of 75 to 100 ℃ (S600). Sterilization deactivates the enzymes in the fermentation concentrate. If the enzyme is not inactivated, alcohol will continue to ferment into acetic acid, which will prevent sterilization.

Fermentation broth and fermentation concentrate according to the present invention is easy to take the fishy taste of fish vinegar removed by fermentation.

Fermentation broth, fermentation concentrate, and volatile essential oils obtained above may be used in various ways.

First fermentation broth, fermentation concentrate can be powdered using conventional freeze drying, hot air drying and the like.

In addition, fermentation broth, fermentation concentrate, and volatile essential oils may be used in combination with other auxiliary materials. Auxiliary materials include propolis liquid, xylitol, galactooligosaccharide, dietary fiber, red ginseng liquid, red ginseng fermentation liquid, amino acid premix [including aspartic acid, alanine, tyrosine, arginine, taurine, glutamine, leucine, isoleucine, valine], vitamin Premixes (Riboflavin (B-2), Niacin, Pyridoxine (B-6), Pantothenic acid, Folic acid, Biotine, Selenium, Chromium, Magnesium, Zinc), vegetable juices and the like.

The following are examples of various processed foods prepared according to the present invention.

1.A mixture of 10% to 70% of volatile essential oil or fermentation concentrate and 10% to 70% of propolis solution

2. A mixture of fermentation broth 10% to 70% and concentrated fermentation broth 10% to 70%

3. A mixture of fermentation broth 10% to 70% and xylitol 10% to 70%

4. A mixture of 10% to 70% concentrated fermentation broth and 10% to 70% xylitol

5. 20% -40% fermentation broth, 20% -40% fermentation broth, 10% -16% galactooligosaccharide, 2% -50% dietary fiber

6. Concentrated fermentation solution 5% to 50%, xylitol 5% to 15%, oligosaccharide 10% to 50%, red ginseng liquid or red ginseng fermentation broth 3% to 6%, dietary fiber 2% to 7%, amino acid premix 1.5% to 3% [ Aspartic acid 18%, alanine 20%, tyrosine 15%, arginine 6.98%, taurine 3.61%, glutamine 7.2%, leucine 13.21%, isoleucine 7.2%, valine 8.8%], vitamin premix 1% to 3% [Riboflavin (B-2), Niacin, Pyridoxine (B-6), Pantothenic acid, Folic acid, Biotine, Selenium, Chromium, Magnesium, Zinc]

7. A liquid fermented extract tea consisting of 10 to 40% by weight of fermentation broth, 30 to 60% by weight of mixed vegetable juice, 10 to 30% by weight of galactooligosaccharide, and 1 to 5% by weight of dietary fiber. Mixed vegetable juice consists of fresh juice squeezed and mixed with carrot, myeongil, cabbage and onion in the same weight ratio

8. Concentrated fermentation broth or fermentation broth 10 to 40% by weight, red ginseng or red ginseng fermentation broth 40 to 60% by weight, concentrated or fermentation broth 10 to 40% by weight, galactooligosaccharide 10 to 30% by weight, dietary fiber 1 to 5% by weight Characterized by food.

9. A mixture of concentrated fermentation broth or fermentation broth 10% to 40%, xylitol 5% to 15%, galactooligosaccharide 10% to 30%, red ginseng solution or red ginseng fermentation solution 3% to 10%, dietary fiber 2% to 7%

10. Concentrated fermentation solution 10% to 50%, propolis 15% to 70%, xylitol 5% to 15%, oligosaccharide 10% to 30%, red ginseng solution or red ginseng fermentation solution 3% to 10%, dietary fiber 2% to 7% mixture

Processed foods according to the present invention may further comprise a fish vinegar concentrate and three hundred vine concentrate.

Eoseongcho concentrate and trichoola concentrate can be prepared by two methods, hot water extraction and ethanol extraction. This will be described using Eoseongcho as an example.

In the method of extracting hot water, Eochochocho and purified water were placed in an extractor at a ratio (for example, 1:15) in a ratio of 3 hours at 100 ° C. to obtain an extract having an extraction concentration of 1.8 brix to 2.2 brix and a pH of 4.73 to 5.11. The extract is concentrated under reduced pressure at 65 ° C to 85 ° C to obtain a concentrate. The concentration of the concentrate may be 20 brix, 40 brix, 60 brix, 70 brix.

In the ethanol extraction method, the vinegar: ethanol: purified water is added to the extractor at a ratio (for example, 1: 8: 7) in a ratio of 1 hour at 70 ° C. to 80 ° C. for 5 hours, and 30% to 50% again % Ethanol was added and the resultant was extracted for 2 hours at 65 ° C to 85 ° C. The extract is concentrated under reduced pressure at 65 ° C to 80 ° C to obtain a concentrate. The concentration of the concentrate may be 20 brix, 40 brix, 60 brix, 70 brix.

Experimental Example

The physiological activity experiments were performed on fermentation concentrate, fermentation supernatant and fresh juice.

Experimental results showed that fermentation activity and anticancer (breast cancer) effect were excellent by fermentation.

According to the present invention as described above is easy to take while maintaining the pharmacological ingredient is provided with a treatment method and processed food thereby.

Claims (8)

Obtaining fresh juice from eosungcho; Adding 5-50 parts by weight of a sugar comprising at least one selected from the group consisting of glucose, fructose and xylitol to 100 parts by weight of the juice, and fermenting the same to obtain a fermentation broth; Removing the precipitate from the fermentation broth to obtain a fermentation supernatant; Separating and condensing the volatiles of the fermentation supernatant, the process of processing the fish vinegar, characterized in that to obtain a volatile essential oil and fermentation concentrate. The method of claim 1, The saccharide is a processing method, characterized in that it further comprises galacto oligosaccharides. The method of claim 1, In the fermentation of the fresh juice, a processing method of fish cake, characterized in that using at least one of yeast and enzyme. The method of claim 1, Concentration of the fermented supernatant is a fish cake processing method characterized in that it is carried out using a reduced pressure concentration method. The method of claim 1, The alcohol content of the fermentation broth is characterized in that the processing method of 0.01% to 2%. The method of claim 1, Echo processing method further comprises the step of sterilizing the fermentation concentrate at 70 ℃ to 120 ℃. A processed food comprising at least one of a fermentation concentrate and a volatile essential oil prepared according to the method of any one of claims 1 to 6. The method of claim 7, wherein 10 to 100 parts by weight of at least one auxiliary material selected from the group consisting of xylitol, red ginseng extract, red ginseng fermentation broth, dietary fiber, propolis, fish acetic acid concentrate, three hundred sec concentrate, amino acid premix and vitamin premix based on 100 parts by weight of the fermentation concentrate Processed food comprising a.

Images