KR100836458B1 - The method of the psidium guava functional food - Google Patents

Abstract

In the present invention, after collecting the guava leaf washed with water, dried for about 6 hours at about 40 ~ 50 ℃, and then prepared by powdering the dried guava leaf in a conventional grinder,

10 kg of water was added to 0.5 kg of dried guava leaf, boiled and extracted at 100 ° C. for 1 hour, and then 5.5 g of cooled guava leaf extract was prepared.

After mixing 200 g of the guava leaf powder with 20 kg of flour, mixing 100 g of guava fruit juice, 5.5 L of guava leaf extract and 12 g of salt, kneading, and then aging for about 1 hour, and then preparing by a conventional noodle molding machine, It relates to a method for producing a functional food using guava, characterized in that it is used in the manufacture of guava tteokbokki, guava jelly, guava tofu.

Guava. Guava noodles. Guava Tteokbokki. Guavamuk. Guava tofu.

Description

Manufacturing method of functional food using guava {The method of the psidium guava functional food}

The present invention relates to a method for producing food using guava, and more specifically, to a method for manufacturing guava noodles, guava tteokbokki, guava jelly, and guava tofu.

Modern society, where incomes have risen due to industrial development, has brought about changes in dietary life with the advancement of food processing technology. For example, as health care has increased, health foods have been developed, and foods related to diets have begun to emerge with the diet craze.

In general, especially in the East, Korea tried a lot of noodles, rice cakes, tofu, and jelly. In modern times, technology on functional noodles, rice cakes, tofu, and jelly has been developed.

For example, Korean Laid-Open Patent Publication No. 10-2005-2215, in a suitable amount of water mixed with Ogapi, jujube, tofu, Macmundong, licorice in an appropriate ratio, put in a pressure bath, heated and filtered, The first step of preparing the ogapi extract, the second step of kneading the mixture of buckwheat flour, sweet potato starch, salt, and the ogapi extract, and the third step of extrusion molding the dough of the second step by a conventional method to produce a film noodles noodles Process for producing membrane noodles using the extract of Ogapi, which prepares the membrane noodles by drying the process and molding wool in a conventional manner,

Publication No. 2000-31764 discloses Injin mugwort noodles prepared by adding Injin mugwort, licorice, jujube, Ogapi, and Hwangyeon in water, cooling the decoction for a long time at low temperature, and mixing and kneading with wheat flour.

Publication No. 2002-80790 discloses an antioxidant solution by mixing flour, starch, green tea powder, and adding cornus oil, white pear, astragalus, licorice, cinnamon, cucumber, pine needles, and extract to prepare an antioxidant solution. After kneading by adding to the flour, starch and green tea mixture, the dough is processed into noodle foods and the like, and a technology for functional acid screen food is disclosed.

Korean Patent Publication No. 10-2001-111243 describes a method of preparing pumpkin noodles prepared by mixing pumpkin powder, gardenia powder, flour, salt, and kneading with water.

Korean Patent Publication No. 10-2001-97555 describes a method for preparing Noodles prepared by kneading with crumb powder, flour, salt and water,

Publication No. 10-2006-89174 discloses a step of screening and washing paprika or bell pepper, and then removing the scab; Cutting the paprika or bell pepper in the step; Drying step; The natural food coloring, cotton, sujebi, tteokbokki, sputum cake, ice cream and manufacturing method thereof using paprika or bell pepper manufactured through the packaging step are disclosed,

Publication No. 2003-25967 describes multicolored rainbow tteokbokki using acorns and natural plants. Publication No. 2003-26184 discloses a method for producing a rice cake containing functional substances, and Publication No. 1998-109 discloses seaweed. The functional rice cake composition to which this is added, Korean Patent Publication No. 1999-84199, paprika Tteokbokki rice cake and its manufacturing method, and Japanese Laid-Open Publication No. 2003-11390, pear, mugwort tofu manufacturing method, Korean Publication No. 10-2006 -92170 describes tofu containing green tea,

In Korean Registered Patent Publication No. 10-468133, various grains are pre-treated with chitosan and herbal extracts to germinate, and then functional cereals and alpha produced by inoculation of various medicinal mushroom spawns, such as situation mushrooms, cordyceps, agaricus, or erythrocytes. Functional noodle using the cereal grains and a manufacturing method thereof are described,

Korean Patent Publication No. 10-626864 discloses a method for producing fruit or fruit solids prepared by stirring fruit juice with grain powder, sterilizing and cooling the fruit juice, and preparing fruit mochi using fruit or fruit solids. Method No. 10-404022 discloses rice cakes with improved organoleptic properties and integrity, and a method for preparing rice cakes, and a method for preparing rice cakes with mulberry leaves in registration No. 10-366560, and Japanese leek rice cakes in No. 10-0494752. The manufacturing method of the is disclosed,

Publication No. 10-502468 discloses a method of manufacturing bamboo leaf tofu, Publication No. 10-436887 describes a manufacturing method of tofu containing sulfur, and Publication No. 10-4414425 uses green tea powder using green tea powder. Method of manufacturing green tea jelly prepared by the manufacturing method of the method and the method of the public registration No. 10-557333, the manufacturing method of the functional jelly, and the functional ink with the addition of the bank is disclosed in the publication No. 10-487885 ,

Conventional techniques as described above have contributed a lot to ingesting the health ingredients contained in the ingredients, but food has long been a problem difficult to store.

In order to minimize or solve the above problems, the present invention contains a lot of vitamins, such as vitamin c, magnesium, potassium, vitamins and minerals, and inhibits peroxidation (cancer prevention) hydrogen peroxide scavenging (anti-aging), generation of active oxygen Inhibitory effect (whitening effect) anti-obesity inhibitory (amylase inhibitory) antidiabetic effect (sugar absorption-inhibiting insulin action-containing polyphenol component), anti-allergic (heistamine suppression) It is a technical problem of the present invention to provide a method for producing a functional food using guava for preparing food.

The present invention as described above has the advantage of opening up a new chapter in the food field to increase the health of people by ingesting a lot of health ingredients of guava.

In order to achieve the above object, the present invention, after collecting guava leaf washed with water, and dried for about 6 hours at about 40 ~ 50 ℃, and then prepared by powdering the dried guava leaf in a conventional grinder ,

10 kg of water was added to 0.5 kg of dried guava leaf, boiled and extracted at 100 ° C. for 1 hour, and then, 5.5 g of the cooled guava leaf extract was collected and prepared.

After mixing 200 g of the guava leaf powder with 20 kg of flour, mixing 100 g of guava fruit juice, 5.5 L of guava leaf extract and 12 g of salt, kneading, and then aging for about 1 hour, and then preparing by a conventional noodle molding machine, It relates to a method for producing a functional food using guava, characterized in that it is used in the manufacture of guava tteokbokki, guava jelly, guava tofu.

Guava is a medicinal plant that can be used for health and medicinal use of leaves, bark, and fruits as a tropical plant in the genus and psidium. It contains vitamin c magnesium, potassium, vitamins and minerals, etc. Action (cancer prevention) hydrogen peroxide scavenging action (anti-aging), active oxygen generation inhibitory action (whitening effect) anti-obesity action (amylase inhibition) antidiabetic action (sugar absorption inhibitor-like insulin action-containing polyphenol component), Antiallergic action (histamine suppression) is reported.

Branches are 3-7m high. The leaves are opposite each other, in the shape of leather, and oval or long oval. Pressing the leaves has a strong scent. The flower is 3cm in diameter and has 4 petals. It runs on the leaf axes and mostly blooms one by one, but sometimes 2-3 flowers bloom.

Fruits are balls or eggs upside down, 5-12cm long, 5-7cm in diameter. It is light reddish and fragrant with several small and hard seeds. The flesh is succulent, sweet and rich in vitamins. Eat raw or canned, guava jelly, guava cheese, jam and raw materials.

Guavas are easy to cultivate and have a relatively wide range of adaptations to temperature and soil conditions, but in the tropics, subtropical conditions are most appropriate. Breeding is either eye contact or seed. It is a cultivated plant native to the Americas and is distributed in subtropics.

Currently, Australia and the United States are actively used as a material for preventing obesity.In Korea, guava has been grown for about 10 years, and the point of cultivation is house facilities from tropical plants, but guava itself has antibacterial and antibacterial properties. Due to its characteristics, it does not use pesticides during cultivation.

In Korea, guava was approved as a food raw material by the Korea Food and Drug Administration in 2003, and recently, products related to health supplements or health drinks using guava have been released.

It is known that tannin has a high content of tannins, and it is known to have anti-aging effect that enhances gastrointestinal function.

The effect on diabetes is known from folk remedies and experimentally demonstrated the effects of hypoglycemia, activated pancreatic activation cataract, etc. Guava is a drug substance can be used regardless of constitution.

In Japan, guava has been actively studied as a functional material, and guava contains a lot of vitamins and minerals such as vitamin C and magnesium gallium.

In terms of efficacy, guava leaf contains fatty oil, essential oil, gasoline, vitamin B group, insulin-containing tannins, and condensation (inhibition of microorganisms), branch (inhibition of diarrhea), anti-inflammatory, hemostasis, histamine release, (Allergic suppression), hypoglycemia, antioxidant (anti-aging anti-cancer) vascular permeability, etc. (However, like insulin, fast-acting, and effects over time)

Allergic diseases, allergic, rhinitis Allergic dermatitis, allergic diseases such as hay fever and bronchial asthma Eczema cold Acute or chronic action Peptic ulcer Heterogeneity Digestive diarrhea Fatigue recovery High blood pressure Skin whitening effect.

In addition, in the antioxidant experiments using macrophages, due to the toxic effect of non-fermented guava, the experiment was difficult at 250 ug / m1 or higher, but in the fermented guava, strong antioxidant activity was measured at 500 ug /, indicating the stability of fermented guava.

The non-fermented guava extract caused cytotoxicity at concentrations above 250 ug, but in fermented guava, it did not cause cytotoxicity up to a concentration of 1000 ug.

In fermented guava, COX-2 enzyme expression was completely suppressed, resulting in differential anti-inflammatory effects. In fermented guava, the cytotoxicity was eliminated and glucose uptake was possible at high concentrations. In non-fermented guavas, glucose uptake was inhibited at high concentrations due to the cytotoxic effect. (Reference: Oriental Medicine Home Economics Exhibition, Tae English Painting, January 2000 or later, Ahn, Deok-Kyun (Professor of Oriental Medicine, Kyung Hee University, Korea Institute of Herbal Medicine, 1999, January Teacher, An Duk-kyun, Korea Food and Drug Safety Anchor (Food Raw Materials Database))

Comparison of Guava Fruits and Guava Tea Ingredients (Reference: 日本 高 知 女 子 大學 Food Lab.)

Guava Fruit Ingredients (mg in 100 g) Guava Tea Ingredients (mg in 100 g of building) Analysis test item result Analysis test item result Vitamin C 117.9-301.6 Vitamin C 11.4-33.3 salt 23.4-52.6 salt 132.5-263.3 potassium 132.8-251.7 potassium 112.9-164.7 magnesium 10.8-31.3 magnesium 186.7-259.7 sign 25.05 (average) sign 327.0-729.2 calcium 7.15-17.5 calcium 136.4-257.9 iron 0.36-2.49 iron 8.7-18.5 moisture 89.3-93.2 Tannins (polyphenols) 617.2-1025.7

Comparison of Ingredients between Guava and Other Fruits (Refer to USDA Handbook No.8 "Food Provision")

Guava Orange Apple pineapple peach ship banana papaya Calorie 62 49 58 52 38 61 85 39 protein 0.8 1.0 0.2 0.4 0.6 0.7 1.1 0.6 Fat 0.6 0.2 0.6 0.2 0.1 0.4 0.2 0.1 carbohydrate 15 12.2 14.5 13.7 9.7 15.3 22.2 10 Fibrous 5.6 0.5 1.0 0.4 0.6 1.4 0.5 0.9 calcium 23 41 7 17 9 8 8 20 iron content 0.9 0.4 0.3 0.5 0.5 0.3 0.7 0.3 Potassium (K) 289 200 110 146 202 130 170 234 Vitamin A 280 200 90 70 1330 20 190 1750 Vitamin B 0.05 0.04 0.02 0.03 0.05 0.04 0.06 0.04 Niacin 1.2 0.4 0.1 0.2 1.0 0.1 0.7 0.3 Vitamin C 242 50 4 17 7 4 10 56

In particular, vitamin C is higher than lemon and citrus, and contains a lot of calcium.

Looking at the technology using guava, the method of steaming meat using the meat steaming composition containing guava plant tissues in Korea registration No. 10-432520, the method of manufacturing samgyetang using the same, ginseng, No. 10-583438 Nahan, beverage composition having a whitening function added with guava extract, Korean Laid-Open Patent Publication No. 2003-26939 discloses an effective composition for treating diabetes, obesity improvement, anti-aging teas containing guava leaf as its main ingredient, and Health Food, Publication No. 10-2006-34879 discloses fermented guava composition exhibiting anti-diabetic effect, and Publication No. 10-2005-119336 discloses fermented guava composition whose safety is enhanced by microbial fermentation. It can be seen that.

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

Example 1 Guava Noodle Making

First process (functional material production)

After collecting the guava leaf and washing with water, and dried at about 40 ~ 50 ℃ for about 6 hours, and then to prepare the dried guava leaf powdered by a conventional grinder,

10 kg of water was added to 0.5 kg of dried guava leaf, boiled and extracted at 100 ° C. for 1 hour, and then 5.5 g of the cooled guava leaf extract was collected,

Second Process (Guava Noodle Making)

After mixing 200 g of the guava leaf powder with 20 kg of flour, mixing 100 g of guava fruit juice, 5.5 liters of guava leaf extract, and 12 g of salt, stirring, and aging for about 1 hour, the guava noodles are prepared by a conventional noodle forming machine. It was.

Example 2 Guava Tteokbokki

First process (functional material production)

After collecting guava leaf and washing with water, and drying at about 40 ~ 50 ℃ for about 6 hours, and then dried dried guava leaf powder prepared by a conventional grinder,

10 kg of water was added to 0.5 kg of dried guava leaf, boiled and extracted at 100 ° C. for 1 hour, and then, 5 g of the cooled guava leaf extract was collected.

Second Process (Guava Tteokbokki Manufacturing)

After mixing 200 g of the guava leaf powder with 20 kg of rice flour, 100 g of guava fruit juice, 5 L of guava leaf extract and 12 g of salt were mixed and stirred in a steamer, heated at 100 ° C. for 50 minutes, cooled, and kneaded, and aged for about 30 minutes. Then, guava tteokbokki was prepared by a conventional tteokbokki molding machine.

Example 3 Guava

First process (functional material production)

After collecting guava leaf and washing with water, and drying at about 40 ~ 50 ℃ for about 6 hours, and then dried and dried guava leaf powder prepared by a conventional grinder,

10 kg of water was added to 0.5 kg of dried guava leaf, boiled and extracted at 100 ° C. for 1 hour, and then cooled 10 minutes to prepare the guava leaf extract,

Second Process (Guava Mook Manufacturing)

After mixing 200 g of the guava leaf powder with 20 kg of buckwheat jelly powder, 100 g of guava fruit juice, 10 L of guava leaf extract, and 12 g of salt were mixed and stirred into a steamer and heated at 100 ° C. for 30 minutes to prepare a guava jelly.

Example 4 Guava Tofu

First process (functional material production)

After collecting the guava leaf and washing with water, and dried at about 40 ~ 50 ℃ for about 6 hours, and then to prepare the dried guava leaf powdered by a conventional grinder,

10 kg of water was added to 0.5 kg of dried guava leaf, boiled and extracted at 100 ° C. for 1 hour, and then cooled 10 minutes to prepare the guava leaf extract,

Second Process (Manufacture of Guava Tofu)

Grind 20 kg of soybeans, called 10 g of guava leaf extract, with a grinder, filter to remove residues, and boil the filtrate, mix 200 g of guava leaf powder with the filtrate, and add 100 g of guava fruit juice Guava tofu was prepared by.

Experimental Example 1-1

Guava noodles and general wheat noodles prepared in Example 1 were boiled in water, and then left at room temperature for 23 hours.

Guava noodles could not find any change in color and traces of deterioration, but general wheat noodles changed color and could not be tasted with noodles.

Experimental Example 1-2

(Sensory test)

Guba a noodle prepared in Example 1 and noodle cooked with general wheat noodle were subjected to sensory evaluation on 20 trained sensory evaluation agents. Sensory evaluation was performed on preference and the like.

Table 1.

Evaluation item Symbol Incense intensity Remarks Guava noodles prepared by Example 1 4.2 4.3 Plain flour noodles 3.8 4.1

Sensory Score-1: Very bad, very weak

                 2: bad, weak

                 3: is normal

                 4: good, strong

As a result of the sensory test, the overall taste of the guava noodles of the present invention was harmonized, and the noodles made of the general wheat flour did not have the strength of the flavor, but the flour flavor appeared, and the taste of the guava noodles was more delicious than the general wheat noodles. It was.

Experimental Example 2-1

Guava Tteokbokki and general Tteokbokki prepared in Example 1 was boiled in water, and then left to stand at room temperature for 3 days.

Guava Tteokbokki has no color change and no evidence of deterioration.

Experimental Example 2-2

(Sensory test)

The sensory test was performed on 20 trained sensory evaluation agents of guba tteokbokki prepared in Example 2 and tteokbokki prepared with normal tteokbokki. Sensory evaluation was performed on preference and the like.

Table 2.

Evaluation item Symbol Incense intensity Remarks Guava Tteokbokki prepared by Example 2 4.5 4.4  Plain Tteokbokki 3.8 4.1

Sensory Score-1: Very bad, very weak

                 2: bad, weak

                 3: is normal

                 4: good, strong

As a result of the sensory test, the overall taste of the guava tteokbokki of the present invention was harmonized, and the general tteokbokki had no intensity of aroma, but the guava tteokbokki was more delicious than the normal tteokbokki.

Experimental Example 3-1

The guava and buckwheat jelly prepared in Example 3 were boiled in water, and left at room temperature for 23 hours.

Guavamuk can not find any change of color and traces of deterioration, but the color of general buckwheat is changed and it can not be tasted with jelly.

Experimental Example 3-2

(Sensory test)

Guba amulets prepared in Example 3 and the mussels cooked with general buckwheat jelly were subjected to sensory tests on 20 trained sensory evaluation agents. Sensory evaluation was performed on preference and the like.

Table 3.

Evaluation item Symbol Incense intensity Remarks Guavam prepared by Example 3 4.2 4.4 General buckwheat 3.8 4.0

Sensory Score-1: Very bad, very weak

                 2: bad, weak

                 3: is normal

                 4: good, strong

As a result of the sensory test, the overall taste of the guava jelly of the present invention was in harmony, and the general buckwheat jelly had no intensity of scent, but it was found that buckwheat scent appeared.

Experimental Example 4-1

Guava tofu and general tofu prepared in Example 4 was boiled in water, and then left for 23 hours at room temperature, and the results of the experiment

Guava tofu has no color change and no signs of deterioration.

Experimental Example 4-2

(Sensory test)

Guba afu prepared in Example 4 and tofu cooked with a general couple were subjected to sensory evaluation on 20 trained sensory evaluation agents. Sensory evaluation was performed on preference and the like.

Table 4.

Evaluation item Symbol Incense intensity Remarks Guava tofu of Example 4 4.1 4.2 Plain tofu 3.8 4.0

Sensory Score-1: Very bad, very weak

                 2: bad, weak

                 3: is normal

                 4: good, strong

As a result of the sensory test, the overall taste of the guava tofu of the present invention was in harmony, and the general tofu had no strength of flavor, but the inherent aroma of tofu was shown, and the taste of guava tofu was more delicious than that of general tofu. .

Claims (4)

In the manufacture of guava noodles, After collecting the guava leaf, washed with water, dried for 6 hours at 40 ~ 50 ℃, and then dried to prepare the powdered guava leaf in a conventional grinder, 10 kg of water was added to 0.5 kg of dried guava leaf, boiled and extracted at 100 ° C. for 1 hour, and then 5.5 g of the cooled guava leaf extract was collected, After mixing 200 g of the guava leaf powder to 20 kg of flour, mixing and stirring 100 g of guava fruit juice, 5.5 L of guava leaf extract, and 12 g of salt, and then aged for 1 hour, it is prepared by a conventional noodle forming machine. The manufacturing method of guava noodles to make. In the manufacturing method of guava tteokbokki, After collecting the guava leaf, washed with water, dried for 6 hours at 40 ~ 50 ℃, and then dried to prepare the powdered guava leaf in a conventional grinder, 10 kg of water was added to 0.5 kg of dried guava leaf, boiled and extracted at 100 ° C. for 1 hour, and then, 5 g of the cooled guava leaf extract was collected. After mixing 200 g of guava leaf powder with 20 kg of rice flour, mixing 100 g of guava fruit juice, 5 L of guava leaf extract and 12 g of salt, stirring it in a steamer and heating it at a temperature of 100 ° C. for 50 minutes to cool, then kneading and aging for 30 minutes. , The manufacturing method of guava tteokbokki characterized in that it is produced by a conventional tteokbokki molding machine. In the manufacturing method of guava, After collecting the guava leaf, washed with water, dried for 6 hours at 40 ~ 50 ℃, and then dried to prepare the powdered guava leaf in a conventional grinder, 10 kg of water was added to 0.5 kg of dried guava leaf, boiled and extracted at 100 ° C. for 1 hour, and then cooled 10 minutes to prepare the guava leaf extract, After mixing 200 g of guava leaf powder with 20 kg of buckwheat jelly powder, add 100 g of guava fruit juice, 10 liters of guava leaf extract and 12 g of salt, and put it in a steamer and heat it for 30 minutes at 100 ° C. for cooling. Manufacturing method. In the manufacturing method of guava tofu, After collecting the guava leaf, washed with water, dried for 6 hours at 40 ~ 50 ℃, and then dried to prepare the powdered guava leaf in a conventional grinder, 10 kg of water was added to 0.5 kg of dried guava leaf, boiled and extracted at 100 ° C. for 1 hour, and then cooled 10 minutes to prepare the guava leaf extract, Grind 20 kg of soybeans, called 10 g of guava leaf extract, with a grinder, filter to remove residues, and boil the filtrate, mix 200 g of guava leaf powder with the filtrate, and add 100 g of guava fruit juice Method for producing guava tofu, characterized in that the production by.