KR100872582B1 - Functional fresh-cut yam containing natural spice and method for manufacturing thereof - Google Patents

Abstract

The present invention relates to a functional raw horse fresh flakes treated with natural spices and a method of manufacturing the same, and to immersing fresh horse flakes in natural spices of peppermint or cinnamon to prevent anti-corruption, antioxidant and antithrombotic activity, as well as to extend shelf life and flavor. According to the present invention, there is an excellent effect of providing a functional draft and a method of manufacturing the same. The functional draft fresh wire of the present invention has an effect of making it easier to ingest the raw horse tends to rot due to low skin allergy induction and shelf life.

Raw horse, fresh flake, allergy, hypotonic

Description

Functional fresh yam containing natural spice and method for manufacturing the same

Figure 1 is a photograph of functional draft fresh horsetail treated with peppermint or cinnamon extract and their vacuum-packed product.

Figure 2 is a photograph showing the change in chromaticity after storing the functional fresh horse fresh deviation treated with natural spices at 4 ℃ for 31 days.

The present invention relates to a functional draft freshman treated with natural spices and a method for producing the same. More specifically, the present invention is to prepare a fresh peeled raw horse skin, and by processing the natural spices, storage and antioxidant activity, anti-thrombotic activity is increased compared to the normal raw horse, and also to improve the sensory and skin allergic problems such as increase in flavor The present invention relates to a method for preparing fresh horsetail, which increases the product accessibility that consumers can easily consume.

Dioscoreacea is a perennial vine plant that is widely distributed in Korea, Japan, China, and the tropical and subtropical regions, and it is 650, including rainy, sweet, yam, yam, wild, fan, and maple. Female species are known, of which 10 have been used for food and medicinal purposes. It is native to China and is native to Korea, China, Taiwan, and Japan. In particular, the roots of dried horses are dried and used as an important medicinal herb. For cultivated horses (acid drugs), it is a herbal medicine designated by KFDA as a food ingredient and is generally consumed by reproduction. Domestic edible hemp is a cultivar classified as Dioscorea batatas . In general, the stem is thin, long and coarse branches are divided, and the leaves are opposite or rotated. The leaves are heart-shaped and the ends are sharp. Petioles are long, with rounded buds on axils. Flowers bloom in white in June-July. A male inflorescence is straight and many white flowers are running. A female inflorescence sags downwards and several female flowers run. Fruits are capsules, with three wings and seeds with round wings. Harvest is done from late October to November. At present, the annual output is 4,311 tons, more than 70% of which is produced in Andong, Gyeongbuk (Ahn Jung-hee, 2005, Kor . J. Plant Biotechnol . 32, 317-223). Raw horses have 74 ~ 76% water content, 15 ~ 20% starch, 1 ~ 1.5% protein, 1% total lipid, less than 1.25% ash, 0.1 ~ 0.4% total nitrogen, viscous polysaccharides, vitamins, minerals, etc. It contains various bioactive substances. Starch, which occupies the largest amount of general components of edible hemp, is 19.5%, which is higher than sweet potato starch, 10.6%, taro starch, 10.3%, and starch 16%. is reported in ℃ to 69.7 ℃ to lower or similar than the other starches and the properties that are easy expensive viscosity increase, has been reported to have an easy digestion and absorption (such as choeilsuk, 1992, J. Korean Soc. Food. Sci 8, 57-63;... etc. gwonjungho, 1998, Korean J. Soc Food Sci 27, p908-913). Reported medicinal ingredients include Amylose, Choline, Saponin, Saponin, Mucin, Araginine, Yonogenin, Kryptogenin, and Diosgenin. It is used for the production of birth control pills and sex hormones, and it is also used as a raw material for the treatment of arthritis. Recently, cholesterol lowering effect, antioxidative effect, anti-diabetic, anti been identified, such as the efficacy of colorectal cancer effect and an anti-mutation activity, a situation which is that the rapidly increasing consumption as a healthy food (gimmyeonghwa, 2001, Kor. J. Soc. Food Cookery Sci . 17, 344-352; Jeong Sook Kwon et al . , 2003. Biosci. Biotechnol . Biochem . 67, 1451-1456; Eun Kyung Kwon et al., 2001, Kor . J. Food Sci. Technol . 33, 795-801).

However, since the long-term storage method after harvesting is not established, domestic distribution is mainly limited between November and March, and is also sold in chaff or sand, or the soil of plantation remains attached to the product. The distribution safety is weak. In addition, many people exhibit skin mucus due to mucus in the process of removing the skin of raw horses, and the general public's rejection appears because the primary functional deterioration due to viscosity and browning and the secondary sensory due to the viscosity of the mouth are bad. Recently, with the development of food processing technology, various products using hemp powder, hemp tea, hemp snacks and hemp cake type hemps have been developed. There is no development of freshly available products.

Agricultural products, including fresh horsetail, "Freshshifter" refers to food prepared for consumption by consumers after washing, screening, cutting and additional processing at the place of production. It is used. Therefore, the fresh produce of the agricultural products is possible to reduce the waste and economical purchase without removing the non-edible portion in advance, and has the advantages of increasing safety and reducing the disposal rate by using a small package and a low temperature distribution system. However, for the production of fresh produce, the enzymatic browning, respiratory volume increase and microbial growth are accelerated by tissue destruction during various processes such as washing, peeling, screening, cutting and splitting, so proper cold storage, packaging and control of decaying microorganisms are essential. to be. Currently, some packaged products after washing, screening and cutting of root vegetables, or vacuum-packed products after peeling are distributed, but fresh flake products have not been developed due to problems of decay and odor. Therefore, preservation of food preservatives is essential for fresh horse product development. However, synthetic preservatives such as sorbic acid and benzoic acid, which are used as main food preservatives, are increasingly being avoided by consumers due to safety issues such as residual toxicity and mutagenicity, and consumers' disbelief about the addition amount is increasing. Ji et al., 2006, Kor . J. Food Sci . Technol . 38, 438-443).

Natural spices have been used for the purpose of enhancing the taste and flavor of food, and have used various spices from region to region. In recent years, it had been reported antimicrobial activity of the functional effects increase as well as pathogenic bacteria and food bupaegyun of natural food spices (such as Bozin, 2006, J. Agric. Food Chem . 54, 1822-1828; Yumiji et al., 2006, Kor. J. Food Sci . Technol . 38, 438-443), and also the antiviral activity of clover oil (Kang Seok et al . , 1999, The J. Appl . Pharmacol . 7, 133-137), antioxidant activity (Dragland et al . , 2003 J. Nutr . 133, 1286-1296). ), And certain physiological activities are already known in certain spices, such as anti-thrombotic activity of Sancho ( Chang- Jin et al . , 2005, Kor . J. Nutr . 38, 386-394). However, the production of fresh flakes using spices and spice extracts has not been reported, and in particular, the production of fresh horse flakes has not been prepared since browning and decay are easily performed.

Accordingly, the present inventors have devised the present invention to invent a storage product with enhanced shelf life and functionality while maintaining skin allergies and sensory problems while maintaining various biological activities and nutritional components.

Accordingly, an object of the present invention is to provide a method for producing fresh horsetail with excellent sensory activity and shelf life and enhanced pharmacological activity in order to solve consumer accessibility and skin allergy problems.

The object of the present invention is to prepare extracts of 11 kinds of natural spices used at home and abroad, analyze the components of the spice extracts, evaluate their antibacterial, antioxidant and antithrombotic activity, and then prepare fresh horsetail. Treatment with the spice extract was made to prepare a functional draft fresh horse, it was achieved by evaluating the functional and anti-corruption, antioxidant, anti-thrombotic activity of the functional raw horse fresh.

EMBODIMENT OF THE INVENTION Hereinafter, the structure of this invention is demonstrated concretely.

The present invention is an extract preparation step of natural spices; Component analysis and antimicrobial, antioxidant and antithrombotic activity of the spice extracts; Preparing fresh horsetail; Preparing fresh raw horsetail by treating the fresh horsetail with spices extract; And evaluating the functionality and anti-corruption, antioxidant, and antithrombotic activity of the functional fresh horse freshshift.

The present invention is characterized in that it provides a method for preparing fresh horsetail with enhanced functionality, shelf life and functionality, comprising the step of immersing the fresh horsetail with peppermint or cinnamon extract.

The extract is characterized in that the filtrate obtained by filtering the extract obtained by adding 10 to 20 times the water or methanol of peppermint or cinnamon dry weight and stirred at room temperature for 24 hours.

The immersion step is characterized in that the fresh horse flakes immersed at 30 ℃ 1 hour by adding 150 ml of peppermint or cinnamon water or alcohol extract per 100g.

The fresh horsetail prepared according to the manufacturing method of the functional, shelf-life and functional enhancement of the present invention is a skin allergy-inducing ability of the raw horse is removed, and has antibacterial, antioxidant and antithrombotic effects.

Hereinafter, the specific method of the present invention will be described in detail with reference to Examples, but the scope of the present invention is not limited only to these Examples.

EXAMPLE

Example  1: storage performance Sensuality  Selection of natural spices and preparation of extracts for improvement

In order to improve shelf life and sensory properties of fresh horseweed, 11 kinds of natural spices used at home and abroad were selected and extracts were prepared therefrom. Natural spices used in the present invention are ginger (ginger, Zingiber) mainly used in the country officinale , Wasabi, Wasabia japonica ), black pepper, Piper nigrum ), mustard ( Brassica) juncea ), cinnamon (cinnamon, Cinnamomum zeylanicum ), and pepper (chinese pepper, Zanthoxylum piperitumv ), garlic ( Allium) sativum ) and thyme (thyme, Thymus) vulgaris ), rosemary ( Rosmarinus) officinalis ), chamomile ( Anthemis) nobilis ) and peppermint (peppermint, Eucalyptus piperita ), each of which is 100% pure and used as a commercial product.

Each spice was extracted by stirring 10 times the dry weight of water or methanol at room temperature for 24 hours, and in the case of thyme, rosemary, chamomile and peppermint, 20 times the dry weight of water or methanol. Each extract was centrifuged at 2,000 rpm for 10 minutes (HA-1000-3, Hanil Science Ind. Co. Ltd. Korea) to recover the supernatant, and filtered with filter paper (Whatman No. 2). Each filtrate was used for the functional fresh horse wire shift, extraction efficiency was determined by centrifugal vacuum concentration (Centra-Vac VS-802, Vision, Korea) at 40 ~ 43 ℃ to prepare an extract powder.

Extraction Efficiency of 11 Natural Spices Used Natural Spices (Powder) Extraction Efficiency (%, w / w) Water extraction Methanol extraction Rosemary 0.73 2.69 Chemomile 1.75 19.19 Peppermint 0.93 21.74 time 0.92 4.21 ginger 1.18 4.65 cinnamon 0.37 5.56 pepper 0.37 2.45 Wasabi 1.85 10.41 mustard 1.91 2.77 garlic 3.69 0.49 Sancho 0.54 4.30

As shown in Table 1, when water was used, the extraction rate of garlic was 3.69%, but the overall extraction rate was 0.37-1.91% (w / w), whereas methanol extraction was 0.49. Excluding% extraction rate, it was relatively high at 2.45 ~ 21.74% (w / w). In particular, the chemomile, peppermint and mustard showed very high yields of 19.19%, 21.74% and 10.41%.

This means that a large amount of fat-soluble components are included in the commercial spices and powder spices used, and as in the case of garlic extract, different extraction solvents should be selected according to the kinds of spices.

Example  2: Component Analysis of Spice Extracts

The general components of the spice water extracts prepared in Example 1 were analyzed, pH (320 pH meter, METTLER TOLEDO InLabR 413, UK) and total sugar (Brix (%), Attago, Hand refractometer N-1E, Japan) of spice extracts Reducing sugar was measured by DNS method (Son Ho Yong et al., 2006, J. Kor . Soc . Food) . Sci . Nutr . 35, 132-138). Polyphenol content was reported in the reported method (Son Ho Yong et al., 2006, J. Kor . Soc . Food Sci . Nutr . 35, 132-138), 50 μl Folin-ciocalteau, 100 μl Na ₂ CO ₃ Saturated solution was added and left at room temperature for 1 hour, and then absorbance was measured at 725 nm. Tannic acid was used as the standard reagent.

Analysis of General Components of Spice Water Extract Natural Spices (Powder) pH Total% (Brix%) Reducing Sugar (%, w / w) Protein (%, w / w) Total polyphenols (%, w / w) Rosemary 6.0 1.0 4.18 5.43 1.42 Chemomile 5.0 2.2 5.46 3.80 1.05 Peppermint 6.5 1.4 6.17 5.85 1.77 time 6.0 1.4 6.32 6.46 1.72 ginger 5.5 2.8 9.08 1.77 0.54 cinnamon 5.5 1.3 5.23 1.82 0.49 pepper 7.0 1.0 0.87 2.30 0.53 Wasabi 4.0 3.4 4.82 2.15 0.47 mustard 5.5 4.3 5.10 1.91 0.15 garlic 6.0 8.1 1.48 2.20 0.21 Sancho 6.0 1.7 2.88 1.61 0.73

As shown in Table 2, in the case of the water extract, pH showed a weak acidity of 5.0-6.5, and the pepper extract showed a pH of 7.0. Brix ranged from 1.0 to 4.3, and 8.1 for garlic. On the other hand, reducing sugars showed the highest content of 9.08% in ginger and 0.87% in pepper. Proteins had a relatively high content of 3.80 ~ 6.46% in rosemary, chamomile, peppermint and thyme mainly used in the West, and a low content of 1.61 ~ 2.3% in spices used in the rest of Korea. Total polyphenols also had a high content of 1.05-1.77% in rosemary, chemomile, peppermint and thyme and 0.15-0.73% in other flavors. These results suggest that spice water extract can contribute not only to sensory improvement but also to physiological activity.

Example  3: Functional Evaluation of Natural Spice Extracts

The antimicrobial effect, antioxidant and antithrombotic activity of the natural spice extract prepared in Example 1 against low-temperature decayed fungi were evaluated. First, to assess the anti-decaying activity, prior reported by the inventors of the major cold bupaegyun saengma reported (such as ryuhuiyoung, 2006, Kor. J. Microbiol. Biotechnol. 34) of Pseudomonas Sepharose cyano (Pseudomonas cepacia ) YAM-10 and Pseudomonas rhodesiae ) YAM-12 The antimicrobial activity of the spice was evaluated using the strain, and as a control gram negative bacillus Escherichia coli ) KCTC1682, a Gram-positive bacterium Streptococcus mutans ) JC-2 was used.

First, the strains were inoculated in nutrient broth (Nutrient broth, Difco Co., USA) and incubated at 37 ° C. for 24 hours, and then each strain was adjusted to OD _.600 to 0.1 to produce a nutritive agar (Nutrient agar, Difco Co. , USA) was plated, and 7 μl of each extract preparation was added to sterile disc-paper (6.5 mm in diameter, Whatman No. 2) and incubated at 37 ° C. for 24 hours. Antimicrobial activity was evaluated by measuring the size of growth-lowering ring, and ampicillin (ampicillin, Sigma Co., USA) was used as a control antimicrobial agent.

Each of the antioxidant activity of spice extract was evaluated by measuring the DPPH (1,1-diphenyl-2- picryl hydrazyl) radical scavenging activity by donating electrons to the free radicals (such as sonhoyong, 2006, J. Kor. Soc. Food Sci . Nutr . 34, 593-598).

First, 380 μl of 2 × 10 ⁻⁴ M DPPH solution dissolved in 99.5% ethanol was mixed in 20 μl of samples diluted to various concentrations, and reacted at 37 ° C. for 30 minutes. Then, a microplate reader at 516 nm was used. Absorbance was measured using Asys Hitech, Expert96, Asys Co., Austria). As a control, butyl hydroxytoluene, vitamin C and E (Sigma Co., USA) were used. DPPH free radical scavenging activity was expressed as the percentage of sample addition and non-addition, and IC ₅₀ was calculated as the concentration showing 50% scavenging activity.

The antithrombotic activity of each spice extract was assessed by measuring thrombin time. Thrombin inhibitory activity was evaluated by measuring blood coagulation time using Amelung coagulometer KC-1A (Japan) (Son Ho Yong et al., 2006, J. Kor . Soc . Food Sci. Nutr . 34, 593-598). 50 µl of 0.5 U thrombin (Sigma Co., USA), 50 µl of 20 mM CaCl2, and 10 µl of various concentrations of sample extracts were mixed in a coagulometer tube for 2 minutes, and then plasma was coagulated after adding 100 µl of plasma. Aspirin (Sigma Co., USA) was used as a sample control and DMSO was used as a solvent control. In the case of DMSO, coagulation time was 33 seconds, and antithrombotic activity due to thrombin inhibition was expressed as an average value of three or more experiments.

Table 3 shows the results of evaluating the functionality of the water extract of spices and Table 4 shows the results of evaluating the functionality of the methanol extract.

Evaluation of Antimicrobial, Antithrombotic and Antioxidant Activity of Natural Spice Water Extracts Natural Spice Extract Antimicrobial activity (mm) Thrombin time (seconds) DPPH scavenging activity (IC ₅₀ , μg / ml) Yam-10 ¹ Yam-12 ² E. c ³ S. m ⁴ Empicillin ^-5 - 12 19 ND ND Vitamin c ND ⁶ ND ND ND ND 8.6 BHT ⁷ ND ND ND ND ND 18.5 Rosemary - - - - 33.4 84.3 Chemomile - - - - 30.4 538.8 Peppermint - - - - > 860 236.3 time - - - - 49.2 169.3 ginger - - - - 39.2 734.8 cinnamon - - - - 34.3 61.3 pepper - - - - 38.1 300.3 Wasabi - - - - 33.3 989.1 mustard - - - - 34.7 599.9 garlic - - - - 33.0 2,500.0 Sancho - - - - 42.9 136.1

¹ Yam-10: Pseudomonas cepacia YAM-10, ² Yam-12: Pseudomonas rhodesiae YAM-12, ³ E. c : Escherichia coli KCTC168, ⁴ S. m : S treptococcus mutans JC-2, ^-5 : no activity, ND ⁶ : not evaluated, BHT ⁷ : Butylhydroxytoluene

As shown in Table 3, the water extracts did not show antimicrobial activity against cold horse rot, but also against E. coli and Streptococcus mutans .

On the other hand, empicillin used as a control showed strong activity in E. coli and Streptococcus mutans , but did not show antimicrobial activity against cold-rot rot bacteria, Pseudomonas spp. The antibiotic resistance of Pseudomonas sp.

On the other hand, the thrombin time of spice extracts was similar to DMSO used as a control, but peppermint showed a thrombin time extension effect of 860 seconds or more. This would indicate about 82 ~ 100 seconds Thrombin time in the aspirin being used to improve blood circulation zero concentration of 1,500㎍ / ㎖ (such sonhoyong, 2006, J. Kor. Soc. Food Sci . Nutr . 34, 593-598) is a very strong activity.

In the case of DPPH scavenging activity, the IC ₅₀ of 61.3 µg / ml and 84.3 µg / ml was shown in cinnamon extract and rosemary extract, respectively. Compared with the results of the component analysis, it can be seen that the total polyphenol content and antioxidant capacity of the spice does not coincide. This means that the spice extract extracts antioxidant power by various substances other than polyphenolic substances.

Antimicrobial, Antithrombotic and Antioxidant Activity of Natural Spice Methanol Extracts Natural Spice Extract Antimicrobial activity (mm) Thrombin time (seconds) DPPH scavenging activity (IC ₅₀ , μg / ml) Yam-10 ¹ Yam-12 ² E. c ³ S. m ⁴ Empicillin ^-5 - 12 19 ND ND Vitamin c ND ⁶ ND ND ND ND 20.7 Rosemary - - - 25.0 40.8 818.5 Chemomile - - - - 44.5 121.4 Peppermint - - - - 37.3 76.3 time - 9.0 - 10.1 32.1 15.5 ginger - 9.5 7.5 - 44.1 149.7 cinnamon - 10.1 - - 183.9 17.2 pepper - - - - 33.3 300 Wasabi - - - - 36.1 1200 mustard - - - - 25.8 234.6 garlic - - - - 37.7 85 Sancho - - - - 243.6 170.9

¹ Yam-10: Pseudomonas cepacia YAM-10, ² Yam-12: Pseudomonas rhodesiae YAM-12, ³ E. c : Escherichia coli KCTC168, ⁴ S. m : S treptococcus mutans JC-2, ^-5 : no activity, ND ⁶ : not evaluated

As shown in Table 4, rosemary extract showed a strong anti-choricidal activity, and the antibacterial activity against YAM-12 was confirmed in the thyme, ginger and cinnamon extract. On the other hand, the results of thrombin inhibitory activity showed excellent thrombin time extension effects of cinnamon and acid extracts of 183.9 sec and 243.6 sec, but were relatively weak compared to peppermint water extract. DPPH scavenging ability showed IC ₅₀ of 15.5 µg / ml and 17.2 µg / ml, respectively, in the thyme and cinnamon extracts, and excellent antioxidant activity corresponding to vitamin E was confirmed.

Example  4: raw horse Fresh  Manufacture and Spice Processing Fresh  Produce

Fresh horses harvested from Andong and Goryeong, Gyeongbuk in 2006 were peeled, washed, and cut in a conventional manner to produce fresh horseshoe (diameter 40-50 mm, height 4.5 mm). Fresh flakes were added with 150 ml of spice water extract per 100 g, and recovered after immersion at 30 ° C. for 1 hour. The recovered fresh horse wire was centrifuged (2,000 rpm, 5 minutes) to remove the filtrate, and vacuum packed it to prepare a functional fresh wire. Representative cinnamon or peppermint treated fresh slices among the functional fresh slices prepared are shown in FIG. 1. The immersion of the color difference before and after immersion spice extract is a color difference meter (Colormeter, Tokyo Denshoku Co., color super SP-80, Japan) brightness (lightness, L), redness (redness, a) using, yellow ( yellowness, b ) was measured. At this time, the standard white plate was set to L. value of 94.01, a value of 0.00, and b value of 1.50. The measurement was performed three times per sample to obtain an average value, and the results are shown in Table 5.

Changes in color difference before and after fresh yam of natural spice extract Natural Spice Extract Spice Color Tea (Before Processing) Spice color difference (after processing) L a b △ E L a b △ E Sterile water 43.64 10.03 -39.74 - 42.46 3.60 -29.02 12.56 Rosemary 33.85 3.55 -1.36 - 30.05 0.12 11.98 14.29 Chemomile 42.73 9.88 -32.56 - 35.44 -5.87 -2.64 34.59 Peppermint 30.97 1.31 4.93 - 16.45 0.48 18.12 19.63 time 37.69 2.67 -15.94 - 29.81 -4.92 14.13 32.00 ginger 41.16 6.35 -27.28 - 35.10 -3.87 3.72 33.20 cinnamon 41.65 2.36 -21.00 - 35.26 -7.50 11.56 34.62 pepper 19.68 4.12 20.90 - 20.12 4.23 20.73 0.48 Wasabi 42.50 -1.02 -19.41 - 39.66 -5.79 -21.96 6.11 mustard 42.01 7.65 -30.81 - 38.55 -6.96 -21.83 17.49 garlic 42.92 17.37 -44.85 - 39.59 1.48 -28.57 22.99 Sancho 42.43 10.08 -33.95 - 36.61 -5.85 -12.69 27.20

L: brightness, a : redness, b : yellowness, ΔE, color difference

As shown in Table 5, extracts having a large color difference after treatment were chemomile, thyme, ginger, cinnamon, etc., and pepper extract and wasabi extract showed little color difference. This color difference means that the pigment component is transferred to fresh horse's fresh deviation, and the color of the original extract was actually fresh when the chemomile, thyme, ginger and cinnamon extracts were treated. In addition, it was confirmed that 1 hour of treatment time was sufficient.

Example  5: manufactured functional draft Fresh  long time During storage  Chromaticity and Sensuality  evaluation

Functional fresh horse flakes immersed in natural spices were placed in sterile Petri dishes (55 × 12mm, Green Cross Medical Industry, Korea) to prevent evaporation of water, and then stored at 4 ° C for 31 days, resulting in color change and microbial growth. Corruption was investigated. The color difference and the related photographs are shown in Table 6 and FIG. 2.

In addition, the progress of decay during storage was evaluated by analyzing the number of microorganisms of fresh horseshoe draft according to the best method, the results are shown in Table 7.

Changes in chromaticity during storage of fresh raw yam treated with natural spices Natural Spice Extract Color difference Storage period (days) One 12 19 24 31 Sterile water L 73.47 73.09 63.26 60.72 58.06 a -1.16 -0.88 3.58 3.79 4.56 b 1.1 3.78 20.51 19.28 20.31 △ E 8.75 8.72 17.21 19.84 22.59 Rosemary L 64.48 55.92 50.25 47.59 45.98 a 1.97 8.3 9.56 11.27 7.93 b 22.07 31.66 31.75 34.87 31.57 △ E 15.60 25.24 31.13 34.16 34.87 Chemomile L 68.24 65.64 59.16 56.25 50.82 a -1.49 1.23 2.3 3.61 5.27 b 20.07 22 25.75 25.14 26.7 △ E 11.79 14.33 20.86 24.01 29.67 Peppermint L 52.91 44.33 45.64 43.87 41.35 a 6.84 7.98 8.56 8.96 9.77 b 36.41 35.04 36.6 35.35 32.99 △ E 27.59 36.42 35.22 37.10 39.83 time L 56.56 48.94 47.32 32.78 31.04 a 3.61 7.84 6.64 7.09 7.84 b 30.13 33.14 34.48 28.73 27.08 △ E 23.49 31.89 33.18 47.87 49.75 ginger L 37.08 65.76 62.69 55.07 48.73 a -0.4 1.75 0.89 3.01 5.85 b 25.63 24.13 23.19 24.39 24.91 △ E 43.06 14.12 17.26 25.14 31.91 cinnamon L 61.83 57.82 56.17 53.51 52.64 a 4.36 7.24 8.73 10.17 11.07 b 37.16 39.26 40.34 40.01 39.8 △ E 17.90 22.70 24.80 27.91 29.09 pepper L 54.37 53.17 50.75 47.49 44.84 a 5.84 6.99 7.19 7.05 7.08 b 33.13 31.56 31.09 28.21 26.65 △ E 26.01 27.55 30.00 33.28 35.96 Wasabi L 72.2 71.37 71.62 71.32 70.49 a -6.06 -5.33 -5.83 -5.06 -3.39 b 19.18 19.27 19.59 19.35 17.76 △ E 9.66 9.97 9.98 9.87 10.13 mustard L 72.79 71.89 71.67 71.04 71.28 a -2.93 -2.86 -3.5 -2.5 -2.1 b 16.36 17.41 17.42 18.02 17.24 △ E 7.91 8.63 9.06 9.31 9.06 garlic L 73.96 72.3 71.81 69.98 69.76 a -1.13 -1.44 -0.57 0.13 0.37 b 5.75 7.25 6.83 11.02 10.87 △ E 7.78 9.08 9.48 10.78 11.02 Sancho L 64.66 55.84 51.19 50.34 46.64 a 1.14 6.41 6.36 6.1 6 b 22.93 29.37 25.92 22.09 20.53 △ E 15.27 24.84 29.55 30.46 34.14

L: brightness, a : redness, b : yellowness, ΔE, color difference

As shown in Table 6 and Figure 2, in the case of color difference change, the color of the extract shifted to fresh shift immediately after immersion, as in the case of rosemary, peppermint, thyme, ginger, cinnamon and sancho extract, and gradually changed brown during 31 days of storage. Progressed. However, in the case of freshly immersed peppermint, cinnamon, pepper, wasabi, mustard, and garlic extract, the color difference was insignificant during storage.

Evaluation of Microbial Decay during Long-term Storage of Functional Raw Horse Flakes Treated with Natural Spices Natural Spice Extract Microbial Count (Log CFU / mL) Storage period (days) One 12 19 24 31 Sterile water 4 4 7 6 6 Rosemary 7 9 9 9 9 Chemomile 4 6 6 9 9 Peppermint 4 6 8 9 9 time 4 5 9 9 9 ginger - 4 5 6 7 cinnamon 2 2 3 3 2 pepper - 4 6 6 Wasabi - - - - 2 mustard - - - - - garlic 2 - - - 2 Sancho 7 9 9 9 9

-: Not detected

As shown in Table 7, the treatment of ginger, cinnamon, pepper, wasabi, mustard, and garlic extracts showed little decay until about 12 days, especially in the case of cinnamon, wasabi, mustard, and garlic extracts. In the case of storage, microbial contamination and fresh horse flakes strongly inhibited decay.

Among spices extracts with strong anti-corrosive activity, wasabi, mustard, and garlic extracts, except cinnamon, showed a distinctive strong flavor. Therefore, peppermint and cinnamon extracts were suitable as immersion liquids in terms of color change, flavor, and anti-corruption.

Example  6: functional draft Fresh  Antioxidant and Antithrombotic  Active evaluation

On the basis of Examples 3 to 5, first, the functional raw horse fresh gland using peppermint and cinnamon extract was prepared, and then the antioxidant and antithrombotic activity of the fresh gland was evaluated after preservation at 4 ° C. for 12 days. 20 g of peppermint and cinnamon extract-treated fresh flakes were taken, crushed and homogenized with a grinder (Stomacher 400, Seward Limited, England), centrifuged (2,000 rpm, 10 minutes), and the antioxidant and antithrombotic activities of the supernatant were evaluated. As a control of the production of functional fresh slices, a sample immersed in sterile distilled water for 1 hour instead of a spice extract was used.

Antithrombotic and Antioxidant Activity of Functional Raw Mammaline Strains Treated with Spice Extracts Functional Sterilized Water Treatment Peppermint extract treatment fresh horse Cinnamon Extract Treatment Thrombin time (seconds) 33.0 65.1 46.0 Antioxidant Activity DPPH Scavenging Activity (%) 0.9 87.1 74.1

As shown in Table 8, thrombin time was increased by about 140-200%, and DPPH scavenging activity showed almost no fresh immersion in distilled water, whereas 8% and 74.1% of scavenging fresh pepper in fresh peppermint and cinnamon extracts, respectively. Functional drawing was completed, and the manufacture was completed.

As described through the above examples, the present invention relates to a functional raw horse fresh deviation treated with natural spices and a method of manufacturing the same, and to immerse the fresh horse raw deviation in natural spices of peppermint or cinnamon to prevent anti-corruption, antioxidant and antithrombotic activity. In addition, there is an excellent effect of providing a functional draft freshness and a method of manufacturing the same, which has enhanced shelf life, enhances functionality by giving flavor and enhances palatability. The functional draft fresh wire of the present invention has an effect of making it easier to ingest the raw horse tends to rot due to low skin allergy induction and shelf life. Therefore, the fresh horsetail which is enhanced in functionality, storage and functionality of the present invention is a very useful invention in the agricultural processing industry.

Claims (4)

The step of immersing the fresh horse flakes by adding peppermint or cinnamon extract, the immersion step is characterized in that the fresh horse flakes are immersed for 1 hour at 30 ℃ by adding 150 ml of peppermint or cinnamon per 100g water or alcohol extract Method for Making Fresh Horseshoe with Enhanced Storage, Functionality and Functionality The method according to claim 1, wherein the extract is a filtrate obtained by filtering the extract obtained by stirring for 24 hours at room temperature by adding 10-20 times water or methanol of peppermint or cinnamon dry weight, functional, storage and functional properties Method for preparing reinforced fresh horsetail. delete Claim 1 or claim 2, the skin allergy-causing ability of the raw horse is removed, fresh horse flakes with antioxidant and anti-thrombotic activity.

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