KR100988546B1 - The manufacturing method of traditional gruel mainly containing pumpkin, and the gruel - Google Patents
The manufacturing method of traditional gruel mainly containing pumpkin, and the gruel Download PDFInfo
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- KR100988546B1 KR100988546B1 KR1020080058769A KR20080058769A KR100988546B1 KR 100988546 B1 KR100988546 B1 KR 100988546B1 KR 1020080058769 A KR1020080058769 A KR 1020080058769A KR 20080058769 A KR20080058769 A KR 20080058769A KR 100988546 B1 KR100988546 B1 KR 100988546B1
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- porridge
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Classifications
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- A—HUMAN NECESSITIES
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- A23L23/00—Soups; Sauces; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
본 발명은 호박을 주원료로 하는 약선죽의 제조방법 및 그 약선죽에 관한 것으로, 더욱 상세하게는 호박과 상황버섯을 이용한 약선죽을 현대에 맞게 실용화하여, 격조 높은 전통식품의 장점을 살리면서도 소비자 기호에 맞도록 식품의 맛과 영양가를 최적화한 약선죽의 제조방법 및 그 약선죽에 관한 것이다.The present invention relates to a method of manufacturing a yaksunjuk using pumpkin as a main ingredient and a yaksenjuk, and more specifically, to use the yaksenjuk using pumpkins and situation mushrooms in modern times, while utilizing the advantages of elegant traditional foods, consumer preferences The present invention relates to a method for producing medicinal herbs and medicinal herbs that have been optimized for the taste and nutritional value of the food.
호박, 상황버섯, 죽 Pumpkin, Situation Mushroom, Porridge
Description
본 발명은 호박을 주원료로 하는 약선죽의 제조방법 및 그 약선죽에 관한 것으로, 더욱 상세하게는 호박과 상황버섯을 이용한 약선죽을 현대에 맞게 실용화하여, 격조 높은 전통식품의 장점을 살리면서도 소비자 기호에 맞도록 식품의 맛과 영양가를 최적화한 약선죽의 제조방법 및 그 약선죽에 관한 것이다.The present invention relates to a method of manufacturing a yaksunjuk using pumpkin as a main ingredient and a yaksenjuk, and more specifically, to use the yaksenjuk using pumpkins and situation mushrooms in modern times, while utilizing the advantages of elegant traditional foods, consumer preferences The present invention relates to a method for producing medicinal herbs and medicinal herbs that have been optimized for the taste and nutritional value of the food.
최근 우리 먹을거리에 대한 안전성 문제가 관심사로 대두되면서 환경 친화적 농산물에 관한 중요성이 날로 증폭되고 있다. 그동안 친환경 농업은 환경농업, 환경친화적 농업, 지속가능한 농업, 유기농업, 자연농업 등 다양한 이름으로 발전해왔다.Recently, as the safety issue of our food has become a concern, the importance of environmentally friendly agricultural products is increasing day by day. Green agriculture has developed under various names such as environmental agriculture, environmentally friendly agriculture, sustainable agriculture, organic agriculture, and natural agriculture.
농업은 본래 자연의 물질순환을 기본으로 하여 탄산가스를 고정하여 먹을거리를 포함한 유기물을 경제적으로 생산하므로 환경과 가장 조화된 산업이다. 뿐만 아니라 농업은 풍요로운 녹색의 경관이나 쾌적한 환경을 조성하고 동시에 홍수저 절, 지하수 보전과 침식방지 등 국토와 환경을 보전하는 사회공익적 기능을 가지고 있다. 그러나 우리나라에서는 1970년대 농업생산을 증산하기 위해 화학비료와 농약의 사용이 증가되기 시작하면서 환경을 파괴하는 작용이 확대되어 왔으며, 미국과 EC 제국에서도 환경을 파괴하는 작용이 증대되어 이에 대한 우려와 더불어 그 대응책이 있어야 한다는 것을 강조하여 왔다. 이 대응책이 바로 LISA(Low Input Sustainable Agriculture), 즉 저투입에 의한 지속가능한 농업이다. 비료와 농약을 과다 사용하는 것은 환경파괴를 초래할 뿐 아니라 생산비를 끌어올리게 된다. “저투입”에 의한 “친환경농업”이라는 개념은 이 같은 배경에서 연유한다.Agriculture is the industry that is most harmonious with the environment because it economically produces organic matter including food by fixing carbon dioxide based on the natural material cycle. In addition, agriculture has a socially beneficial function of creating a rich green landscape or pleasant environment and at the same time conserving the land and environment such as flood conservation, groundwater conservation and erosion prevention. However, in the 1970s, the use of chemical fertilizers and pesticides began to increase in order to increase agricultural production in Korea, and the effect of destroying the environment has been expanded. It has been emphasized that there must be a response. This countermeasure is Low Input Sustainable Agriculture (LISA), that is, sustainable agriculture by low inputs. Excessive use of fertilizers and pesticides not only results in environmental damage but also increases production costs. The concept of "green agriculture" by "low input" is based on this background.
이러한 상황에서 국내 친환경 농산물은 매년 생산 및 소비가 증가하는 추세이며, 그 부분에 특화작물인 한약재도 상당한 비중을 차지하고 있다. 이러한 친환경 국내 우수 한약재의 다양한 가공화를 통한 상품개발은 제2의 부가가치생산을 위해서도 중요하다. 또 앞으로는 건강식품 산업이 보양을 목적으로 하는 한방건강보양식품산업, 질병회복 및 건강증진을 도와주는 한방건강산업 및 일상적인 식사방법이나 재료를 조절하여 건강증진을 꾀하는 한방건강식생활관리업 등으로 발전 가능성이 매우 크므로 다양한 한방자원을 이용한 식품 개발은 경시되어서는 안 된다.In this situation, domestic eco-friendly agricultural products have been increasing in production and consumption every year, and specialty crops, Chinese herbal medicines, also take up a considerable portion. Product development through various processing of excellent eco-friendly domestic herbal medicine is also important for the second value-added production. In the future, the health food industry will be able to develop into the herbal health care and food industry for the purpose of rehabilitation, the herbal health industry to help disease recovery and health promotion, and the oriental health and healthy food management business to promote health by controlling the daily diet or ingredients. This is so large that the development of foods using various herbal resources should not be neglected.
한편 약선(藥膳)은 건강증진, 질병예방 및 치료 등의 작용이 있는 특수 선식(膳食)이다. 즉, 동양의학의 이론에 따라서 약물(藥物)과 식물(食物), 식물(食物)과 식물(食物)을 전통 또는 현대 과학기술을 활용하여 조리ㆍ가공함으로써 색, 향, 맛, 모양을 가지게 하여 먹는 즐거움과 포만감을 주고 동시에 생리기능을 조절 및 향상시켜 건강을 증진하고 질병을 예방ㆍ치료하며 또한 기체강복(機體康復)을 촉진하는 효능을 지니고 있는 음식으로, 최근 많은 연구가 이루어지고 있다.On the other hand, Yakseon (藥膳) is a special line (膳食) that has the effect of health promotion, disease prevention and treatment. In other words, according to the theory of oriental medicine, drugs, plants, plants and plants are cooked and processed using traditional or modern science to have color, aroma, taste and shape. It is a food that has the effect of improving the health, preventing and treating diseases, and promoting gaseous blessing by giving pleasure and satiety to eating and controlling and improving physiological function.
호박은 최근 주목받고 있는 기능성 소재 중 항암효과와 관련된 성분인 β-carotene의 함량이 높아 관심을 끌고 있으며 그 외에도 비타민 A 및 이의 전구물질인 카로티노이드류, 미량원소로서 Ca, Na, P 등의 영양소를 다량 함유하고 있을 뿐 아니라 호박을 구성하고 있는 당류의 높은 소화 흡수성 및 풍부한 섬유질 등 호박이 갖는 영양적 의의는 다른 과채류에 결코 뒤지지 않는 식품이다. 당호박, 밤호박으로 불리는 단호박은 무농약 식품으로 크기는 다소 작으나 기존의 호박과는 달리 당도 및 비타민, 무기질의 함량이 높고 맛이 독특하다.Pumpkin has attracted attention because of its high content of β- carotene, a component related to anticancer effects, and nutrients such as carotenoids, trace elements, Ca, Na, and P as trace elements. The nutritional significance of pumpkins, which contain not only large amounts but also the high digestive absorption and plentiful fiber of saccharides that make up pumpkin, are second to none for other fruits and vegetables. Sweet squash, called squash and chestnut squash, is a pesticide-free food that is slightly smaller in size, but has a high content of sugar, vitamins and minerals, and a unique taste unlike traditional pumpkins.
상황버섯(Phellinus linteus)은 예로부터 희귀 한방 약제로서 「본초강목」, 「봉황록」 및 「동의보감」 등에 위통, 부인병 및 각종 종양에 효능이 있는 것으로 기록되어 있고 현재까지도 한방에서 귀하게 취급하고 있는 약재 중 하나이다. 최근에는 기존의 항암제와는 달리 세포독성 및 유전독성이 거의 없는 것으로 밝혀져 있다. Kang 등은 상황의 배양균사체 추출물의 LD50이 1,500mg/kg 이상으로 안전성을 인정하였다. 따라서 천연물 원료의 항암 치료제로서의 개발 가능성이 현실화되고 있을 뿐 아니라 건강기능성 식품의 신소재로서도 새롭게 주목을 받고 있다. 상황버섯은 상목(Malba L.), 양(楊, Populus spp.), 유(柳, Salix spp.), 백화(白樺, Betula Platyphylla suk.), 락(絡, Quercus spp.), 거수(Zelkovaschneideriana Hano-Mazz), 두견(杜鵑, Rhododendron Simsii Planch), 사조화(Cornus Kousa HANE-Var. chinensis Osborn) 등의 광엽수의 수간에서 자생하며 이 버섯의 삿갓의 표면 을 제외하고는 모두 황색이므로 한명(漢名)으로는 간황(幹黃)이라고 한다. 약리적 효과가 입증되지 않은 중국산 품종인 다른 낙엽송 버섯(Pellinus pini) 또는 말똥 진흙버섯(Pjellinus ignarius) 등과는 달리 위암, 식도암, 십이지장, 결장암, 직장암 등의 소화기계통의 암을 비롯해 간암 수술 후 화학요법을 병행할 때의 면역기능 항진에도 효과가 있는 것으로 알려져 있다. 또한 자궁출혈 및 대하, 월경불순, 장출혈, 오장기능을 활성화시키고 해독작용을 하는 것으로 알려져 있다.Phellinus linteus is a rare herbal medicine that has long been reported to be effective in stomach pains, gynecological diseases and various tumors, such as Herbal Medicine, Phoenix, and Consciousness. One of the herbs. Recently, unlike conventional anticancer drugs, it has been found that there is little cytotoxicity and genotoxicity. Kang et al. Admitted that the LD50 of the cultured mycelium extract in the situation was more than 1,500 mg / kg. Therefore, the possibility of developing a natural anti-cancer drug as a raw material is becoming a new material for health functional foods. Situation mushrooms include Malba L., Populus spp., Salix spp., Betula Platyphylla suk. White, Quercus spp., Zelkovaschneideriana Hano-Mazz, Rhododendron Simsii Planch, Cornus Kousa HANE-Var. Chinensis Osborn, etc.漢 名 is known as hepatic (幹 黃). Unlike other larch mushrooms (Pellinus pini) or horsefly mud mushrooms (Pjellinus ignarius), Chinese varieties that have not been proven pharmacologically effective, chemotherapy after liver cancer surgery is performed, including cancers of the digestive system such as gastric cancer, esophageal cancer, duodenum, colon cancer, and rectal cancer. It is also known to be effective in improving immune function when combined. It is also known to activate and detoxify uterine bleeding and treatment, menstrual irregularity, intestinal bleeding, and intestinal function.
죽(粥)은 곡류의 양에 약 5~10배의 물을 붓고 오래도록 끓여서 곡식의 알이 연하게 퍼지고 녹말이 충분하게 호화되어 매우 소화되기 쉬운 상태까지 무르게 익은 음식의 총칭이다. 인류의 최초 조리법인 죽은 신석기 시대 이래 어패류를 위주로 한 어죽의 형태이었다가 우리나라의 경우 조선시대에 이르러서는 여러 가지 곡물, 채소류, 종실류, 어패류, 수조육류, 견과류, 약재 등 그 사용 재료가 다양해졌다. 그리고 죽이 음식에서 차지하는 위치도 대용 주식, 특별식, 보양식 등 다양하며, 특히 죽의 재료는 지역을 대표하는 특산물로 이루어지므로 토착성이 짙은 전통음식으로 계승되어 왔다. 이러한 전통음식인 죽은 주식류의 대표적인 식품으로 매우 다양하고 격조 높은 음식으로 발달되어 왔다. 우리나라는 농업의 발달로 곡류생산이 풍부하고 지리적으로 수산물이 다양하여 이를 이용한 죽의 조리법이 다채롭게 발전되어 왔다. 조선시대 이래로 쌀이 많이 생산된 우리나라의 경우 죽은 쌀을 주재료로 이용한 다양한 죽이 발달하여 여기에 여러 가지 부재료를 첨가하여 만들어지는 죽류가 많이 개발되어 보급되어 있으며 이들 부재료의 종류에 따라 보양식, 치료식, 식사대용, 별미식, 식용촉진제, 이유식, 다이어트식 등으로 널리 애용되고 있다. 궁중에서 민간으로 전해 내려온 간식의 일종인 초조반과 보양에 이용된 죽으로 행인죽, 흑임자죽, 깨죽, 전복죽 등이 있다. 이중 깨죽은 전라도 지방에서, 흑임자죽은 궁중의 풍속을 따르는 양반음식으로 사치스럽고 맵시 있고 격식이 높은 서울지방에서 주로 많이 이용되어오는 향토음식으로 분류되기도 한다. 죽(粥)은 문화가 발달하면서 죽을 쑤는 방법이 1700년대와는 큰 차이는 없으나, 세부적으로는 문헌과 지방에 따라 다양하며 조리방법도 각기 다르다. 최근 시판중인 죽제품을 조사한 결과 10여개 식품업체에서 40여개 품목에 달하는 죽제품을 생산하고 있고 제품형태는 분말 제품으로 제조된 것이 60％, 액상 죽제품이 40%를 차지하고 있다. 이들을 재료 분류 기준으로 구분하여 보면 7개 그룹에 19종류로 나눌 수 있다. 종류로는 닭, 참치 등 육류를 이용한 죽제품이 신제품으로 많이 나와 있으나 제품수로 볼 때는 역시 들깨, 잣 등의 종실류와 호박 등 채소류를 이용한 죽제품이 60% 이상 차지하고 있다. 이들 제품의 특성은 인스턴트화가 강조되고 있고, 포장형태의 다양한 그리고 새로운 소재개발이라고 본다. 앞으로 우리의 식생활에서 좀 더 과학적인 근거하에 그 편의성을 부여한다면 죽은 우리의 고유 맛을 전할 수 있는 전통식품으로 더 많은 발전이 있을 것으로 예상된다.Porridge (粥) is about 5-10 times the amount of grains and boils for a long time, so that the grains of the eggs spread softly, the starch is sufficiently luxurious, and it is a general term of ripe ripe food until it is very easy to digest. Since the Neolithic period, which was the first recipe of mankind, it has been a form of fish-based fish paste.In Korea, various materials such as grains, vegetables, seeds, fish, fish, meat, nuts, and medicinal herbs have been diversified since the Joseon Dynasty. . In addition, the positions of porridge foods are varied, such as substitute stocks, special meals, and supplemental foods. Especially, the ingredients of porridge have been inherited as traditional indigenous foods because they consist of local specialties. As a representative food of the dead stocks, such a traditional food, it has been developed into a very diverse and elegant food. Due to the development of agriculture, Korea has abundant grain production and has a variety of aquatic products. In Korea, where rice has been produced a lot since the Joseon Dynasty, various types of porridge made from dead rice have been developed, and many bamboo products made by adding various ingredients have been developed and distributed. It is widely used as a meal substitute, gourmet, food accelerator, baby food, diet. Chojoban is a kind of snack that has been handed down from the palace to the private sector. The black sesame porridge is classified as a local food that is mostly used in luxurious, well-formed and formal Seoul districts. The method of making rice porridge is not much different from that of the 1700s as the culture develops, but the details vary depending on the literature and the province, and the cooking methods are different. According to a recent survey of bamboo products on the market, about 10 food companies produce more than 40 kinds of bamboo products. The product type is 60% of powder products and 40% of liquid bamboo products. If they are classified by material classification criteria, they can be divided into 19 groups in 7 groups. There are many new products of porridge products such as chicken and tuna as new products, but in terms of the number of products, more than 60% of seeds such as perilla and pine nuts and porridge products using vegetables such as pumpkin are occupied. The characteristics of these products are emphasizing on instantiation and seeing a variety of packaging types and developing new materials. In the future, if we provide convenience on the basis of more scientific basis in our diet, further development is expected to become a traditional food that can convey our indigenous taste.
본 발명에서는 위에서 살핀 호박과 상황버섯을 이용한 약선죽을 실용화할 수 있도록 하였다.In the present invention, it was possible to make practical use of the yaksen porridge using the above-mentioned amber and pumpkin.
최근 경제 발전과 더불어 급격한 생활양식의 변화로 소비자 기호성에 맞는 식품의 맛과 높은 영양가, 조리의 간편성 등이 요구되고 있으며, 한편으로는 수입 자유화로 편의성을 갖고 있는 외국의 식품과 음식들이 범람하고 있다. 이러한 식문화의 서구화 경향 속에서 우리 민족의 지리적 환경과 사회생활의 상호작용으로 형성된 유산인 전통식품 죽은 그 위치를 상실해 가고 있는 실정이다. 특히 전자레인지가 가정에서 일반화되면서 전자레인지를 사용하여 바로 먹을 수 있는 즉석 죽이 개발되어 시판되고 있다. 이러한 즉석 죽들은 쌀이나 쌀가루를 중심으로 서류, 두류, 종시류, 채소류 등을 가미하여 여러 가지 형태로 제조되었으나 기호성 및 편의 식품성이 떨어져 널리 이용되지 못하고 계속 감소 추세를 나타내고 있다. 죽류는 남녀 모든 연령층에서 비교적 높은 기호도를 나타내며, 특히 팥죽, 호박죽, 흰죽의 순으로 나타나고 있으나 기호도가 일치하지 않아 섭취 빈도는 매우 낮은 형편이다. 따라서 죽의 편의 식품화가 필수적이며 다양성 및 기호성을 높여 전통식품으로 자리 잡게 할 필요가 있다. 본 발명은 이러한 점을 고려하여 안출되었다.With the recent economic development, rapid lifestyle changes are demanding the taste, high nutritional value, and simplicity of cooking, which are suitable for consumer tastes. On the other hand, foreign foods and foods, which are convenient due to liberalization of imports, are overflowing. . In this trend of westernization of food culture, the position of traditional food, which is a legacy formed by the interaction of the geographical environment and social life of our nation, is being lost. In particular, as microwave ovens become commonplace at home, instant porridge that can be eaten using microwave ovens has been developed and marketed. These instant porridges were prepared in various forms by adding papers, beans, seeds, vegetables, etc. centering on rice or rice flour, but they are not widely used due to lack of palatability and convenience foods, and are continuously decreasing. Bamboo porridge has a high degree of preference in all age groups, especially red bean porridge, pumpkin porridge, and white porridge. Therefore, the convenience food of porridge is essential, and it is necessary to make it a traditional food by increasing diversity and palatability. The present invention has been devised in view of this point.
본 발명은 상기한 배경에서 도출된 것으로서, 본 발명의 목적은 우리나라의 전통 농산물과 한방 약재를 적절히 조화시켜 기호도와 영양도에서 바람직한 죽을 실용화하는 데 있다.The present invention is derived from the above background, an object of the present invention is to practically blend the traditional agricultural products and herbal medicines of Korea and the preferred porridge in palatability and nutritional degree.
이를 위하여 발명자들은 호박과 상황버섯 등의 배합비율을 적정화하고 그 효과를 실증하였다.To this end, the inventors optimized the blending ratio of pumpkin and situation mushroom and demonstrated the effect.
상기한 목적을 달성하기 위한 본 발명은,
늙은호박과 단호박은 증자 후 습식분쇄하고, 멥쌀, 찹쌀과 녹두는 12시간 이상 불려 물기를 제거한 후 50메쉬를 넘지 않게 분쇄하며, 팥, 동부(밤색 이외)와 밤색 동부는 증자하고, 상황버섯 추출물을 준비하는 시료 전처리 단계;
위에서 준비한 늙은호박 9.75중량%(약선죽 전체를 100중량%로 하였을 때의 수치임, 이하 같음)와 단호박 29.25중량%의 중량비로 혼합하고, 거기에 상황추출물 12.5중량%와 물 37.5중량%를 혼합한 액 중 1/2을 솥에 넣고 끓이는 단계;
멥쌀가루 2중량%, 찹쌀가루 2.5중량%, 녹두가루 1.5중량%, 팥 1중량%, 동부(밤색 이외) 1중량%, 밤색 동부 1중량%를, 상기 상황추출물 12.5중량%와 물 37.5중량%를 혼합한 액 중 1/4에 잘 풀어서 호박이 끓고 있는 솥에 넣어 교반하는 단계;
올리고당 1.495중량%, 스테비오사이드 0.005중량%, 소금 0.40중량%를, 상기 상황추출물 12.5중량%와 물 37.5중량%를 혼합한 액 중 남은 1/4에 잘 풀어서 농도 및 간을 맞추는 단계; 및
인삼분말 0.1중량%를 추가하여 교반하는 단계;를 포함하는 약선죽의 제조방법인 것을 특징으로 한다.The present invention for achieving the above object,
Old pumpkin and sweet pumpkin are wet pulverized after cooking, and non-glutinous rice, glutinous rice and mung beans are soaked for more than 12 hours, drained and crushed no more than 50 mesh. Sample preparation step of preparing;
9.75% by weight of old zucchini prepared above (value of 100% by weight of the whole bamboo shoot, same as below) and 29.25% by weight of sweet pumpkin, mixed with 12.5% by weight of extract extract and 37.5% by weight of water Add half of one liquor to a pot and boil;
2% by weight of non-glutinous rice, 2.5% by weight of glutinous rice, 1.5% by weight of mung beans, 1% by weight of red beans, 1% by weight of eastern (other than brown), 1% by weight of brown eastern extract, 12.5% by weight of the above situation extract and 37.5% by weight of water Stirring well in 1/4 of the mixed solution and put the pumpkin into a boiling pot and stirring;
Dissolving 1.495% by weight of oligosaccharide, 0.005% by weight of stevioside, and 0.40% by weight of salt to the remaining 1/4 of the mixture of 12.5% by weight of the situation extract and 37.5% by weight of water to adjust the concentration and liver; And
Characterized in that the manufacturing method of yaksen porridge comprising the step of stirring by adding 0.1% by weight of ginseng powder.
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이때, 상황버섯 추출물은 상황버섯을 물에 1:10의 중량비로 하여 담가 85℃에서 3시간 동안 우려낸 것을 특징으로 한다.At this time, the situation mushroom extract is characterized by soaking for 3 hours at 85 ℃ soaked mushrooms in water by weight ratio of 1:10.
본 발명은 또한, 위 방법에 따라 제조되는 약선죽인 것을 특징으로 한다.The present invention is also characterized in that the yaksunok prepared according to the above method.
상기한 구성의 본 발명에 따르면, 전통 농산물의 기호도와 영양을 보완하여 상품화함으로써 건강을 증진시키고 농가 소득을 제고할 수 있다.According to the present invention of the above configuration, by improving the preference and nutrition of traditional agricultural products, it is possible to promote health and increase farm income.
이하 본 발명을 실험예와 함께 상세히 설명한다.Hereinafter, the present invention will be described in detail with an experimental example.
<실험 내용 및 방법><Experiment contents and method>
제1절. 실험재료Section 1. Experimental material
호박 약선죽에 사용되는 재료는 친환경 인증을 받은 2007년산으로 늙은호박(상주산), 단호박(상주산), 찹쌀(상주산), 멥쌀(상주산), 녹두(상주산), 팥(상주산), 밤색 동부, 그리고 동부(밤색 이외의 동부)를 구입하여 사용하였다. 첨가 원료로 사용된 올리고당(삼양제넥스), 스테비오사이드((주)대평), 소금(샘표 꽃소금, 국산)을 시중에서 구입하여 사용하였다.The materials used for the medicinal zucchini in 2007 are eco-certified, and are made of old pumpkin (sangju), sweet pumpkin (sangju), glutinous rice (sangju), non-glutinous rice (sangju), mung bean (sangju), and red beans (sangju) ), Eastern brown, and eastern (eastern than brown) were used. Oligosaccharides (Samyang Genex), Stevioside (Daepyeong), and salt (Sampyo salt, domestic) used as additives were purchased from the market.
늙은호박과 단호박은 찐 후 식혀서 산업용 습식분쇄기를 이용하여 분쇄한 후 -50℃ 냉동보관하면서 사용하였다. 찹쌀과 멥쌀, 녹두는 물에 12시간 이상 불려서 물기를 제거한 후 롤밀로 분쇄하여 50mesh 체에 내려 -50℃ 냉동보관하면서 시료로 사용하였다.The old pumpkin and sweet pumpkin were steamed, cooled, pulverized using an industrial wet grinder, and used at -50 ° C. for freezing. Glutinous rice, non-glutinous rice, and mung beans were soaked in water for at least 12 hours, and then dried.
약선의 원료로는 상황버섯(국산)과 인삼분말(국산)을 첨가하여 제조하였다. 상황버섯은 추출물로 사용하였으며 상황버섯 1.5kg을 물 15L에 넣고 85℃에서 3시간 추출한 추출액을 만들어 죽에 첨가하였다. The raw materials of the Yaksun were prepared by adding the situation mushroom (domestic) and ginseng powder (domestic). The situation mushroom was used as an extract, and 1.5 kg of situation mushroom was added to 15 L of water, and the extract was extracted at 85 ° C. for 3 hours, and added to the porridge.
제2절. 죽 제조 방법Section 2. Porridge manufacturing method
호박 약선죽은 호박 종류에 따른 배합비에 따라 약선추출물을 첨가한 죽을 개발하기 위해 현재 업체에서 보유 중인 호박죽 배합비(Table 1)를 참고로 하여 호박 약선죽 제조배합비를 Table 2, 3에 나타내었다.Pumpkin Yak-juk is shown in Tables 2 and 3 with reference to the pumpkin porridge (Table 1) currently held by the company in order to develop porridge containing the Yak-extract according to the ratio of pumpkin type.
호박 약선죽의 제조방법으로는 호박과 단호박은 미리 쪄서 식힌 후 분쇄하여 준비하고, 멥쌀과 찹쌀은 12시간 이상 미리 불려 롤밀을 이용하여 분쇄 후 재료로 사용한다. 첨가되는 팥, 밤색 이외의 동부, 밤색 동부는 미리 삶아 식혀둔다. 첨가되는 물의 양은 들어가는 모든 재료와 동일하게 사용한다. 배합비에 따라 늙은호박과 단호박, 물을 솥에 넣고 끓인다. 호박이 푹 익으면 심줄, 씨 등을 가려낸 후 찹쌀가루, 멥쌀가루를 넣고 교반하고, 나머지 재료를 넣고 농도 및 간을 맞추어 제조하였다.As a method of manufacturing pumpkin medicinal zucchini, zucchini and sweet pumpkin are pre-boiled, cooled, and then crushed. Red beans added, eastern brown except brown, eastern brown is pre-boiled. The amount of water added is the same as all the ingredients used. Boil old pumpkin, sweet pumpkin, and water in a pot according to the mixing ratio. When the pumpkin is ripe, sift the tendon, seeds and the like, put glutinous rice flour, non-glutinous rice flour and stir, and put the remaining ingredients to prepare the concentration and liver.
제3절. 상황버섯의 약리 효능 실험Section 3. Pharmacological efficacy test of situation mushroom
1. 이화학적 특성 분석1. Physicochemical Characterization
(1) 재료(1) material
상황버섯은 경북 상주시 공성면에서 2007년 인공재배된 것을 구입하여 세절하여 진공밀폐 한 후 -20℃에서 저장하면서 실험에 사용하였다.The situation mushrooms were artificially cultivated in 2007 at Gongseong-myeon, Sangju-si, Gyeongsangbuk-do. They were chopped, vacuum sealed, and stored at -20 ℃.
(2) 일반성분 분석(2) general component analysis
상황버섯을 잘게 부수어 육안으로 확인하여 이물질을 제거하고 세절 한 후 AOAC방법에 따라 일반성분을 분석하였다. 수분함량은 105℃ 상압건조법, 조지방은 Soxhlet법, 조회분은 건식회화법으로 측정하였다. 조단백질은 Kjeldahl법으로, 조섬유는 Henneberg-Stohmann을 개량한 AOAC법으로 정량하였다.The mushrooms were crushed into small pieces to check with the naked eye to remove foreign substances and cut them. Then, the general ingredients were analyzed according to the AOAC method. Moisture content was measured at 105 ° C atmospheric pressure, crude fat was measured by Soxhlet method, and crude ash was measured by dry painting method. Crude protein was quantified by Kjeldahl method, and crude fiber was quantified by AOAC method which improved Henneberg-Stohmann.
(3) 총당 및 환원당 분석(3) Total sugar and reducing sugar analysis
총당 및 환원당은 DNS(3,5-dinitro salicyclic acid) 비색법, 환원당의 표준곡선은 glucose를 이용하여 작성하였으며, 그 농도는 0.2~ 2.0㎎/㎖로 하였다.Total sugar and reducing sugar were prepared using DNS (3,5-dinitro salicyclic acid) colorimetric method, and the standard curve of reducing sugar was prepared using glucose. The concentration was 0.2∼2.0mg / ml.
(4) (4) 총페놀Total phenols 함량 정량 Content quantification
총페놀 함량 분석을 위한 전처리는 다음과 같이 행하였다. 시료 약 4g을 정확히 칭량하고 98% methanol 100㎖를 넣고 4℃에서 믹서로 분쇄한 다음 13,500rpm에서 5분동안 homogenizer로 균질화시켰다. 균질화한 후 하룻밤 동안 실온에서 방치하여 Whatman No. 1 여지로 감압, 여과하였고 잔사는 다시 methanol 50㎖를 가하여 추출, 여과하였다. 이 여액을 모아서 rotary evaporator(45℃)를 이용하여 10㎖로 감압, 농축하고 Folin-Dennis법을 응용하여 측정하였다. 농축된 시료를 3배 희 석한 후 1㎖에 5차 증류수 3㎖와 phenol regent 1㎖를 넣고 5분간 혼합하였다. 그리고 탄산나트륨 포화용액 1㎖를 넣은 후 혼합하여 실온에서 1시간 방치시켰다. 흡광도는 640㎚에서 분광광도계(Hitachi U-3200, Japan)로 측정하였으며, 표준품 gallic acid(Sigma) 당량으로 총페놀 함량을 각각 산출하였다.Pretreatment for total phenol content analysis was carried out as follows. About 4 g of the sample was accurately weighed, 100 ml of 98% methanol was added, ground in a mixer at 4 ° C., and homogenized with a homogenizer at 13,500 rpm for 5 minutes. After homogenization, it was allowed to stand overnight at room temperature. The residue was filtered under reduced pressure and filtered. The residue was extracted with 50 ml of methanol and filtered. The filtrate was collected, concentrated under reduced pressure to 10 ml using a rotary evaporator (45 ° C.), and measured using the Folin-Dennis method. After diluting the concentrated sample three times, 1 ml of 5th distilled water and 1 ml of phenol regent were added and mixed for 5 minutes. Then, 1 ml of saturated sodium carbonate was added thereto, mixed, and the mixture was allowed to stand at room temperature for 1 hour. Absorbance was measured with a spectrophotometer (Hitachi U-3200, Japan) at 640 nm, and the total phenol content was calculated using the standard gallic acid (Sigma) equivalent.
(5) 무기질 정량(5) mineral quantification
무기질 측정은 Osborne과 Voogt의 방법을 응용하여 전처리하였다. 시료를 도가니에 담아 500℃에 4시간 건식회화하여 얻은 회분에 10방울의 탈이온수를 첨가하고 4㎖의 HNO3용액(HNO3 : H2O = 1 : 1)을 가한 후 hot plate에서 증발, 건조시켰다. 이를 다시 500℃에서 1시간 동안 회화하고 10㎖의 HCl용액 (HCl : H2O = 1 : 1)에 완전히 용해시켜 50㎖ volumetric flask로 정용한 후 고주파플라즈마법(ICP-ASE)으로 정량하였다. ICP-ASE는 Na(588.995), Mg(285.213), Ca(393.366), K(766.491), Mn(257.213), Fe(259.940), Cu(324.754), Zn(213.856)에서 측정하였다. 표준용액은 Wako사(일본)의 표준품 1000ppm을 희석하여 각각의 검량곡선을 작성한 다음 분해된 시료를 각 파장에 맞춰 원하는 원소들을 분석하였다. 분석은 3회 이상 반복 측정한 다음 평균값으로 표기하였다.Mineral measurements were pretreated using the methods of Osborne and Voogt. 10 ml of deionized water was added to the ash obtained by drying the sample in a crucible for 4 hours at 500 ° C, 4 ml of HNO 3 solution (HNO 3 : H 2 O = 1: 1) was added, and evaporated in a hot plate. Dried. This was again incubated for 1 hour at 500 ° C, completely dissolved in 10 ml of HCl solution (HCl: H 2 O = 1: 1), and then fixed in a 50 ml volumetric flask and quantified by high-frequency plasma (ICP-ASE). ICP-ASE was measured at Na (588.995), Mg (285.213), Ca (393.366), K (766.491), Mn (257.213), Fe (259.940), Cu (324.754), Zn (213.856). The standard solution was prepared by diluting 1000 ppm of the standard product of Wako Co., Ltd. (Japan) to prepare respective calibration curves, and analyzing the desired elements according to the wavelength of the digested sample. The analysis was repeated three or more times and then expressed as an average value.
(6) 유리당 분석(6) free sugar analysis
유리당을 분석하기 위해 전처리는 시료 약 5g씩 정확히 칭량하여 75% methanol 100㎖를 넣고 믹서로 분쇄한 다음 13,000rpm에서 3분 동안 homogenizer로 균질화시켰다. 균질화된 과육을 환류냉각 추출장치에 넣어 80℃에서 2시간 동안 당성분을 추출하여 여과하였다. 여과하고 남은 잔사에 다시 80% methanol을 50㎖를 가하여 여과하였다. 이 여액을 모아서 rotary evaporator로 45℃에서 감압, 농축하여 20㎖로 정용하였다. 전처리된 시료는 HPLC(Gilson 305 system, USA)로 당성분을 분리하였다. Sugar-Pak Ⅰ column(300㎜×6.5㎜)(Water, USA)으로 분리하였으며, 칼럼 온도는 90℃이었다. 이동상은 Ca-EDTA(500㎎/L)(Sigma, USA)를 이용하여 0.5㎖/min로 흘러 보냈으며 시료 일회 주입량은 20㎕이었으며, 검출기는 reflactive index detector를 사용하였다. 표준품은 sucrose(Sigma, USA), D-(+)-glucose(Sigma, USA) 및 rhamnose(Sigma, USA)를 일정량씩 혼합하여 증류수에 녹여 표준용액으로 사용하였다. 표준품과 시료의 당성분은 머무른 시간(tR)을 직접 비교하여 확인하였고 각 표준품의 검량곡선을 작성하여 peak의 면적으로 개별 당성분의 함량을 산출하였다.In order to analyze free sugar, the pretreatment was accurately weighed about 5g of sample, 100ml of 75% methanol was added, ground in a mixer, and then homogenized with a homogenizer for 3 minutes at 13,000rpm. The homogenized pulp was placed in a reflux extractor and the sugar component was extracted and filtered at 80 ° C. for 2 hours. Filtration was performed by adding 50 ml of 80% methanol to the remaining residue. The filtrate was collected, concentrated under reduced pressure at 45 ° C. with a rotary evaporator, and the volume was adjusted to 20 ml. The pretreated samples were separated from sugars by HPLC (Gilson 305 system, USA). Sugar-Pak I column (300 mm x 6.5 mm) (Water, USA) was separated and the column temperature was 90 ℃. The mobile phase was flowed at 0.5 ml / min using Ca-EDTA (500 mg / L) (Sigma, USA), and a single injection amount of 20 μl was used as a reflactive index detector. The standard was sucrose (Sigma, USA), D-(+)-glucose (Sigma, USA) and rhamnose (Sigma, USA) by mixing a predetermined amount in distilled water was used as a standard solution. The sugar components of the standard and the sample were confirmed by directly comparing the retention time (tR). The calibration curve of each standard was prepared to calculate the content of individual sugar components by the area of the peak.
(7) 아미노산 정량(7) amino acid quantification
아미노산 분석은 상황버섯 0.5g을 칭량하여 경질의 test tube에 넣고 6N-HCl 2ml를 가하여, 질소가스를 7분 정도 충진 후, 110℃ heating block에서 24시간 가수분해시켜 여과(Whatman No.6)한 후 회전진공증발기로서 감압농축하였다. 0.2 M sodium citrate buffer(pH 2.2)용액 5 mL로 정용하고, Sepak C18 처리한 후 0.45㎛ membrane filter로 재여과하여 Automatic amino acid analyzer(Biochrom-20, Pharmacia Biotech Co., Swiss)로 분석하였다. 이때 column은 Na form column으로 분석하였다.For amino acid analysis, weigh 0.5 g of the mushrooms, place it in a hard test tube, add 2 ml of 6N-HCl, fill with nitrogen gas for about 7 minutes, and hydrolyze at 110 ℃ heating block for 24 hours for filtration (Whatman No. 6). It was then concentrated under reduced pressure as a rotary vacuum evaporator. Dialysis with 5 mL of 0.2 M sodium citrate buffer (pH 2.2) solution, Sepak C 18 After treatment, the resultant was re-filtered with a 0.45 ㎛ membrane filter and analyzed by an automatic amino acid analyzer (Biochrom-20, Pharmacia Biotech Co., Swiss). At this time, the column was analyzed as Na form column.
2. 상황버섯의 항산화 효과2. Antioxidant Effect of Situation Mushroom
(1) 전자공여작용의 측정(1) Measurement of electron donating action
각종 화합물의 전자공여작용(electron donating ability : EDA)은 α,α-diphenyl-β-picrylhydrazyl(DPPH)의 환원성을 이용하여 UV/Vis-spectrophotometer로 측정하였다. DPPH 16mg을 100ml 무수 에탄올에 용해한 후 증류수 100ml를 가지고 여과지(Watman No.2)로 여과하였다. 이 여액 5ml에 각종 용매 추출물 1ml를 가한 후, vortex mixer로 5초간 진탕하고 분광광도계를 사용하여 528nm에서 흡광도를 측정하고 대조구는 시료 대신 에탄올 1ml를 첨가하여 대조구에 대한 흡광도의 감소비율로 나타내었다.Electron donating ability (EDA) of various compounds was measured by UV / Vis-spectrophotometer using the reducibility of α, α-diphenyl-β-picrylhydrazyl (DPPH). After dissolving 16 mg of DPPH in 100 ml of absolute ethanol, 100 ml of distilled water was filtered with a filter paper (Watman No. 2). After adding 1 ml of various solvent extracts to 5 ml of the filtrate, shaking with a vortex mixer for 5 seconds and measuring the absorbance at 528 nm using a spectrophotometer, the control was added as 1 ml of ethanol instead of the sample, expressed as a decrease in absorbance to the control.
(2) 아질산염의 소거 작용(2) scavenging action of nitrite
시료의 아질산염 소거능은 Kato 등과 강 등의 방법에 의거하여 측정하였다. 즉 1mM NaNO2용액 1ml에 시료를 농도별로 첨가하고, 여기에 0.1N HCl 및 0.2M 구연 산 완충용액을 사용하여 반응용액을 pH 1.2, 4.2 및 6.0으로 조절하여 반응용액의 최종부피를 10ml로 하였다. 이 용액을 37℃에서 1시간 반응시킨 후 각 반응액을 1ml씩 취하여 2% 초산용액 5ml, Griess 시약(30% 초산으로 각각 제조한 1% sulfanilic acid와 1% naphthylamine 1:1 비율로 혼합한 것, 사용 직전 조제) 0.4ml를 가하여 잘 조합한 다음 실온에서 15분간 방치시킨 후 분광광도계를 사용하여 520nm에서 흡광도를 측정하여 잔존하는 아질산염의 량을 산출하였다. 이때 대조구는 Griess 시약 대신 증류수 0.4ml을 가하여 상기와 같은 방법으로 실험하였으며, 아질산염 소거작용은 시료를 첨가한 경우와 첨가하지 않은 경우의 아질산염 백분율(%)로 나타내었다.The nitrite scavenging ability of the sample was measured according to the method of Kato et al. That is, samples were added to 1 ml of 1 mM NaNO 2 solution at different concentrations, and the reaction solution was adjusted to pH 1.2, 4.2, and 6.0 using 0.1 N HCl and 0.2 M citric acid buffer solution to obtain a final volume of 10 ml. . After reacting this solution at 37 ° C for 1 hour, 1 ml of each reaction solution was mixed with 5 ml of 2% acetic acid solution and Griess reagent (1% sulfanilic acid prepared with 30% acetic acid, and 1% naphthylamine 1: 1 ratio). 0.4 ml of the mixture was added and mixed well, and the mixture was left at room temperature for 15 minutes, and then absorbance was measured at 520 nm using a spectrophotometer to calculate the amount of remaining nitrite. At this time, the control group was tested in the same manner as adding 0.4ml of distilled water instead of Griess reagent, the nitrite scavenging action was expressed as the percentage of nitrite (%) with and without the addition of the sample.
(3) (3) FerrousFerrous 이온에 대한 For ions chelatingchelating 효과 effect
Ferrous이온에 대한 chelating 효과의 측정은 EDTA가 없는 Fenton reaction system으로 in vitro상에서 ferrous이온 3가 deoxyribose와 결합하고, 분해를 유도하여 OH˙를 생성한다. 그러나 시료 속의 미지의 chelation 물질이 freeous 이온 3 가와 결합하여 deoxyribose의 분해를 억제시키는 방법으로 먼저 상황버섯추출물과 모든 시약, 즉 0.2ml씩의 2-deoxy-2-ribose(2.8mM), H2O2(1.42mM), ascorbic acid(50μM), FeCl3(20mM)를 포함하는 potassium phosphate buffer(28mM, pH 7.4)에 녹인 후 0.2ml의 추출물에 각각의 시약들을 0.2ml씩 첨가하였다. 그리고 혼합물을 1시간 동안 37℃에서 incubation시켰으며, TBA(1%, w/v)1ml와 TCA(2.8%, w/v)1ml를 각각 첨가하여 20분 동안 Spectrophotometer를 가지고 100℃에서 반응을 시켰다. 반응 후 신속하게 얼음물에 냉각시킨 후, 532nm에서 흡광도를 측정하였으며, 대조구로서는 thiourea를 사용하였다.The chelating effect on ferrous ions is an EDTA-free Fenton reaction system that binds to ferrous ions trivalent deoxyribose in vitro and induces degradation to produce OH˙. However, the unknown chelation material in the sample binds to freeous ions and inhibits deoxyribose degradation. Firstly, extracts of all mushrooms and all reagents, ie 0.2 ml of 2-deoxy-2-ribose (2.8 mM), H 2 O 2 (1.42mM), ascorbic acid (50μM), FeCl3 (20mM) containing potassium phosphate buffer (28mM, pH 7.4) was dissolved in 0.2ml of each reagent was added 0.2ml each. The mixture was incubated at 37 ° C. for 1 hour, and 1 ml of TBA (1%, w / v) and 1 ml of TCA (2.8%, w / v) were added thereto, followed by reaction at 100 ° C. with a spectrophotometer for 20 minutes. . After the reaction, the mixture was cooled rapidly in iced water and absorbance was measured at 532 nm. Thiourea was used as a control.
(4) (4) HydroxyHydroxy radicalradical (( OHOH ˙) ˙) scavengingscavenging 효과 effect
Hydroxy radical(OH˙) scavenging 효과의 측정은 Halliwell과 Gutteridge 등의 방법에 따라 EDTA가 포함된 Fention reaction system에서 분석하였다. 1mM FeCl3, 1mM EDTA, 20mM H2O2, 1mM Ascorbic acid, 30mM 2-deoxy-2-ribose를 28mM KH2PO4-K2HPO4 buffer(pH 7.4)에 녹인 후 각각 0.3ml씩 첨가하여 37℃에서 반응시킨 후 60분간 incubation 시켰다. 다시 TBA와 TCA를 첨가하여 끓는 물에서 20분간 반응한 다음 신속하게 냉각시켜 532nm에서 spectrophotometer를 이용하여 흡광도를 측정하였으며 대조구로서는 thiourea를 사용하였다.The scavenging effect of the hydroxyl radical (OH˙) was analyzed in the Fention reaction system containing EDTA according to the methods of Halliwell and Gutteridge. 1mM FeCl 3 , 1mM EDTA, 20mM H 2 O 2 , 1mM Ascorbic acid, 30mM 2-deoxy-2-ribose was dissolved in 28mM KH 2 PO 4 -K 2 HPO 4 buffer (pH 7.4) and added 0.3ml each After reacting at 37 ° C., the cells were incubated for 60 minutes. TBA and TCA were added again, reacted in boiling water for 20 minutes, and then rapidly cooled. The absorbance was measured using a spectrophotometer at 532 nm. Thiourea was used as a control.
제4절. Section 4. 늙은호박과Pumpkin 단호박Sweet pumpkin 비율에 따른 제조 배합비 설정 실험 Experiment of manufacturing compounding ratio setting according to ratio
1. 배합비 설정1. Formulation
Table 2는 기존 업체의 레시피에서 늙은호박과 단호박의 비율을 달리하여 맛과 제조경비면에서 비교하여 최적의 배합비를 결정하고자 한다. 기존의 찹쌀가루와 멥쌀가루의 비율에 맞추어 녹두의 영양성분과 전분을 감안하여 찹쌀가루와 멥쌀가루 및 녹두가루의 비율을 달리하여 첨가하였고, 팥의 비율만큼 단백질 및 무기질의 성분이 풍부한 밤색 이외의 동부와 밤색 동부의 비율을 달리하여 첨가하였다. 단맛을 내는 설탕과 올리고당의 첨가량에서 성인병 등을 유발하는 설탕을 제외하고 단맛을 내는 천연감미료인 스테비오사이드 0.01%를 첨가하여 단맛을 낼 수 있도록 배합하여 죽 제조 공정에 따라 호박죽을 제조하였다.Table 2 compares the ratio of old pumpkin and sweet pumpkin in the recipe of the existing company and compares them in terms of taste and manufacturing cost. In consideration of the nutritional components and starch of mung beans in accordance with the ratio of glutinous rice flour and non-glutinous rice flour, the ratio of glutinous rice flour, non-glutinous rice and mung bean flour was added differently, and the ratio of red beans is rich in protein and minerals. Different proportions of eastern and brown eastern were added. Zucchini porridge was prepared according to the porridge manufacturing process by adding 0.01% of stevioside, a natural sweetener that gives a sweet taste, except for sugars that cause adult diseases and the like.
2. 호박죽의 품질특성2. Quality Characteristics of Pumpkin Porridge
(1) 수분함량 (1) water content
수분함량은 105℃ 상압가열건조법으로 AOAC방법에 준하여 분석하였다.Moisture content was analyzed by AOAC method by 105 ℃ atmospheric pressure drying method.
(2) 당도(2) sugar content
당도는 추출액을 굴절당도계(RA-510 refractometer, Kyoto electronics Co, Japan)로 측정하여 Brix로 나타내었다. The sugar content was expressed as Brix by measuring the extract with a refractometer (RA-510 refractometer, Kyoto electronics Co, Japan).
(3) (3) pHpH 측정 Measure
늙은호박과 단호박의 배합비율에 따른 호박죽의 pH 측정은 시료 각각 20mL를 취하여 pH meter(691 pH Meter, Metrohm, Swiss)를 사용하여 3회 반복 측정하여 평균값으로 나타내었다.The pH of the pumpkin porridge according to the blending ratio of aged pumpkin and sweet pumpkin was measured by taking 20 mL of each sample and measuring three times using a pH meter (691 pH meter, Metrohm, Swiss).
(4) 색도 측정(4) chromaticity measurement
늙은호박과 단호박의 배합비율에 따른 호박죽의 색도 측정은 색차계(Spectrocolorimeter, USXE/SAV/UV-2, Hunterlab Overseas, Ltd, U.S.A)를 이용하여 명도(L-value, lightness), 적색도(a-value, redness) 및 황색도(b-value, yellowness) 값을 5회 반복 측정하여 평균값으로 나타내었다. 이때 표준 백색판은 L=99.11, a=0.23, b=-0.28을 사용하였다.The color of pumpkin porridge according to the blending ratio of aged pumpkin and sweet pumpkin was measured by using colorimeter (Spectrocolorimeter, USXE / SAV / UV-2, Hunterlab Overseas, Ltd, USA). -value, redness) and yellowness (b-value, yellowness) values were measured five times and expressed as the average value. At this time, the standard white plate used L = 99.11, a = 0.23, and b = -0.28.
(5) 관능적 특성 평가(5) sensory evaluation
늙은호박과 단호박의 배합비율을 달리하여 제조한 호박죽에 대한 관능적 특성을 평가하기 위하여 시료 50g을 60±5℃에서 맑은 플라스틱 컵에 담아서 제시하였다. 각 시료용기는 난수표에서 선택한 세 자리 숫자를 표기하였으며 평가 사이에 입을 헹굴 수 있도록 정수된 물을 함께 제시하였다. 관능검사원은 상주대학교 식품영양학과 학생, 대학원생 10명을 훈련을 통해 평가방법 및 평가 특성에 익숙해지도록 하였다. 관능적 특성으로는 색, 윤기, 향, 단맛, 입안에서의 느낌, 종합적인 기호도를 5점 항목 척도를 이용하여 평가하였다.In order to evaluate the sensory characteristics of pumpkin porridge prepared by varying the mixing ratio of aged pumpkin and sweet pumpkin, 50 g of the sample was presented in a clear plastic cup at 60 ± 5 ° C. Each sample vessel was marked with a three-digit number selected from the random number table and presented with purified water to rinse the mouth between evaluations. The sensory inspector trained 10 students and graduate students of the Department of Food and Nutrition at Sangju National University to become familiar with the evaluation method and characteristics of the evaluation. Sensory characteristics were evaluated by color, gloss, aroma, sweetness, mouthfeel, and overall preference using a 5-point scale.
제5절. 상황버섯 추출물 첨가량에 따른 제조 배합비 설정 실험Section 5. Experiment of Preparation of Mixture Ratio According to the Amount of Situary Mushroom Extract
1. 배합비 설정1. Formulation
Table 3은 늙은호박과 단호박의 비율을 달리하여 맛과 제조경비 등을 고려한 최적 배합비인 늙은호박 25% 첨가와 단호박 75%첨가군을 기준으로 첨가하는 물의 양에서 상황버섯 1.5kg에 물 15L 첨가하여 85℃에서 3시간 추출한 상황추출물의 첨가 배합비를 달리하여 제조한 호박 약선죽의 최적 배합비를 결정하고자 한다.Table 3 adds 15L water to 1.5kg of mushrooms in the amount of water added based on 25% of old pumpkin and 75% of sweet pumpkin, which is the optimal blending ratio considering taste and manufacturing cost by varying the ratio of old pumpkin and sweet pumpkin. To determine the optimal mixing ratio of the pumpkin medicinal zucchini prepared by changing the addition ratio of the situation extract extracted at 85 ℃ for 3 hours.
2. 2. 호박약선죽의Pumpkin 품질특성 Quality characteristic
(1) 일반성분 측정(1) General ingredient measurement
일반성분은 AOAC방법에 준하여 분석하였다. 즉, 수분함량은 105℃ 상압가열건조법, 조단백질은 Kjeldahl 질소정량법, 조지방은 Soxhlet 추출법, 조섬유는 Henneberg Stohmann법, 조회분은 직접회화법으로 측정하여 백분율로 나타내었다. 탄수화물은 100에서 수분, 조단백질, 조지방 및 조회분을 뺀 값으로 구하였다.General components were analyzed according to the AOAC method. In other words, the moisture content was 105 ℃ atmospheric pressure drying method, crude protein was measured by Kjeldahl nitrogen determination method, crude fat was measured by Soxhlet extraction method, crude fiber was measured by Henneberg Stohmann method, crude ash was expressed by percentage. Carbohydrate was calculated as 100 minus water, crude protein, crude fat and crude ash.
(2) 당도(2) sugar content
당도는 추출액을 굴절당도계(RA-510 refractometer, Kyoto electronics Co, Japan)로 측정 하여 Brix로 나타내었다. The sugar content was expressed as Brix by measuring the extract with a refractometer (RA-510 refractometer, Kyoto electronics Co, Japan).
(3) (3) pHpH 측정 Measure
늙은호박 25%와 단호박 75% 첨가로 최적 배합비에 따른 물의 첨가량에 상황버섯추출물의 비율에 따른 호박약선죽의 pH 측정은 시료 각각 20 mL를 취하여 pH meter(691 pH Meter, Metrohm, Swiss)를 사용하여 3회 반복 측정하여 평균값으로 나타내었다.Addition of 25% aged pumpkin and 75% sweet pumpkin, pH measurement of pumpkin medicinal porridge according to the ratio of situational mushroom extract to the amount of water added according to the optimum mixing ratio was performed by taking 20 mL of each sample and using a pH meter (691 pH meter, Metrohm, Swiss). The measurement was repeated three times and expressed as an average value.
(4) 색도 측정(4) chromaticity measurement
상황추출물의 첨가비율에 따른 호박 약선죽의 색도 측정은 색차계(Spectrocolorimeter, USXE/SAV/UV-2, Hunterlab Overseas, Ltd, U.S.A)를 이용하여 명도(L-value, lightness), 적색도(a-value, redness) 및 황색도(b-value, yellowness) 값을 5회 반복 측정하여 평균값으로 나타내었다. 이때 표준 백색판은 L=99.11, a=0.23, b=-0.28을 사용하였다.The chromaticity measurement of amber Yakju porridge according to the addition ratio of situational extracts was measured using the colorimeter (Spectrocolorimeter, USXE / SAV / UV-2, Hunterlab Overseas, Ltd, USA). -value, redness) and yellowness (b-value, yellowness) values were measured five times and expressed as the average value. At this time, the standard white plate used L = 99.11, a = 0.23, and b = -0.28.
(5) 유리 아미노산 함량 측정(5) determination of free amino acid content
유리아미노산은 시료에 6N-염산으로 110℃에서 24시간 단백질 가수분해를 한후 여과를 하여, 감압농축 시켰다. 다음 lithium citrate buffer(pH 2.2)로 5 mL 정용하고, Sepak C18 처리한 후 0.45 μm membrane filter로 재여과하여 Automatic amino acid analyzer(Biochrom-20, Pharmacia Biotech Co., Swiss)로 분석하였다(49).The free amino acid was subjected to protein hydrolysis at 110 ° C. for 24 hours with 6N hydrochloric acid, and then filtered and concentrated under reduced pressure. Then, 5 mL of lithium citrate buffer (pH 2.2) was applied, and Sepak C 18. After treatment, the solution was re-filtered with a 0.45 μm membrane filter and analyzed by an automatic amino acid analyzer (Biochrom-20, Pharmacia Biotech Co., Swiss) (49).
(6) 유리당 함량 측정(6) Free sugar content measurement
유리당을 분석하기 위한 전처리는 시료를 약 5g씩 정확히 칭량하여 80% 에탄올용액 100 mL를 가하여 환류냉각 추출장치에 넣어 부착된 heating mantle에서 80℃, 2시간 동안 당성분을 반복추출 후 Whatman No. 5로 여과하였다. 여과액은 hexane으로 지질을 제거하고 40℃ 진공 농축 건고 후 증류수 5 mL로 정용한 다음 Sepak C18를 통과시켜 0.45 μm membrane filter로 여과한 후 HPLC(Waters 2414, Waters Co., USA)분석용 시료로 사용하였다. 이때 column은 carbohydrate column (ID 3.96×300 mm, Waters Co., USA)을 사용하였으며, column oven 온도는 30℃, mobile phase는 85% acetonitrile, flow rate는 2.0 mL/min., 시료주입량은 20 μL의 조건으로 RI(Refractive Index detector, Waters 2414, Waters Co., USA)에서 검출하였다(50). 표준품은 sucrose(Sigma, U.S.A), D-(+)-glucose(Sigma, U.S.A) 및 rhamnose (Sigma, U.S.A)를 일정량씩 혼합하여 증류수에 녹여 표준용액으로 사용하였다. 표준품과 시료의 당성분은 머무른 시간(tR)을 직접 비교하여 확인하였고 각 표준품의 검량곡선을 작성하여 peak의 면적으로 개별 당성분의 함량을 산출하였다.Pretreatment for free sugar analysis was performed by accurately weighing about 5 g of sample, adding 100 mL of 80% ethanol solution, and putting it in a reflux-cooling extractor at 80 ° C. for 2 hours. It was filtered by 5. The filtrate was removed by lipids with hexane, concentrated in vacuo at 40 ° C., dried with 5 mL of distilled water, filtered through a 0.45 μm membrane filter through Sepak C 18 , and analyzed by HPLC (Waters 2414, Waters Co., USA). Used. In this case, a carbohydrate column (ID 3.96 × 300 mm, Waters Co., USA) was used, the column oven temperature was 30 ° C., the mobile phase was 85% acetonitrile, the flow rate was 2.0 mL / min., And the sample injection amount was 20 μL. It was detected by RI (Refractive Index detector, Waters 2414, Waters Co., USA) under the condition of (50). The standard was sucrose (Sigma, USA), D-(+)-glucose (Sigma, USA) and rhamnose (Sigma, USA) by mixing a predetermined amount in distilled water was used as a standard solution. The sugar components of the standard and the sample were checked by directly comparing the retention time (t R ), and the calibration curve of each standard was prepared to calculate the content of individual sugar components by the area of the peak.
(7) 무기질 함량 측정(7) determination of mineral content
시료 5 g을 정확히 칭량하여 도가니에 담아 550℃에 4시간 건식회화하여 얻은 회분에 10방울의 탈이온수를 첨가하고 4 mL의 HNO3용액(HNO3 : H2O = 1 : 1)을 가한 후 hot plate에서 증발, 건고시켰다. 이를 다시 500℃에서 1시간 동안 회화하고 10 mL의 HCl용액 (HCl : H2O = 1 : 1)에 완전히 용해시켜 50mL volumetric flask로 정용한 후 분석용액으로 하였다. ICP(Inductively Coupled Plasma, IRis Intrepid, Thermo Elemental Co., UK)로 Ca(393.366), Co(228.616), Cu(324.754), Fe(259.940), K(766.491), Mg(285.213), Mo(202.030), Na(588.995), Zn(213.856) 에서 각각 분석하였다. 분석조건은 approximate RF power가 1,150w이며, analysis pump rate는 100rpm, nebulizer pressure와 observation height는 각각 30psi 및 15mm로 하였다.Accurately weigh 5 g of the sample, place it in a crucible, dry quench at 550 ° C for 4 hours, add 10 drops of deionized water, and add 4 mL of HNO 3 solution (HNO 3 : H 2 O = 1: 1). Evaporated and dried on a hot plate. This was again incubated for 1 hour at 500 ° C, completely dissolved in 10 mL of HCl solution (HCl: H 2 O = 1: 1), the solution was purified by 50mL volumetric flask, and used as the assay solution. Ca (393.366), Co (228.616), Cu (324.754), Fe (259.940), K (766.491), Mg (285.213), Mo (202.030) with ICP (Inductively Coupled Plasma, IRis Intrepid, Thermo Elemental Co., UK) ), Na (588.995), Zn (213.856) Each was analyzed at. The analysis conditions were approximate RF power of 1,150w, analysis pump rate of 100rpm, nebulizer pressure and observation height of 30psi and 15mm, respectively.
(8) (8) 총페놀Total phenols 함량 및 Content and 전자공여능Electron donating ability (( DPPHDPPH ) 측정) Measure
총 페놀 함량은 페놀성물질이 phosphomolybdic acid와 반응하여 청색을 나타내는 것을 이용한 Folin-Denis법으로 측정하였다. 즉, 시료 5g에 80% 에탄올용액 100 mL를 가하여 환류냉각기가 부착된 heating mantel에서 80℃, 2시간 반복추출 후 Whatman No. 5로 여과하였다. 여과액은 hexane으로 지질을 제거한 다음 40℃ 진공농축 건고 후 80% 에탄올용액 5 mL로 정용 하였다. 위의 정용액 1 mL 와 Folin- Denis시약 3 mL를 혼합하여 30분간 실온에 방치한 다음 10% Na2CO3 용액 3 mL를 가하여 혼합하고 실온에서 1시간 정치시킨 후 760 nm에서 흡광도를 측정하였다. 이때 표준검량곡선은 garlic acid를 이용하여 작성하였다.Total phenolic content was measured by Folin-Denis method using phenolic substances reacting with phosphomolybdic acid to show blue color. In other words, 100 mL of 80% ethanol solution was added to 5 g of the sample, followed by repeated extraction at 80 ° C. for 2 hours in a heating mantel equipped with a reflux condenser. It was filtered by 5. The filtrate was removed with lipids in hexane and then dried under vacuum at 40 ° C., and then used as 5 mL of 80% ethanol solution. Mix 1 mL of the above solution with 3 mL of Folin- Denis reagent, and leave at room temperature for 30 minutes, then 10% Na 2 CO 3 solution 3 mL was added, mixed, and left standing at room temperature for 1 hour, followed by measurement of absorbance at 760 nm. The standard calibration curve was prepared using garlic acid.
DPPH(α,α-diphenyl-β-picrylhydrazyl) radical 소거활성은 Blois의 방법에 준하여 변형하여 측정하였다. 각 추출물 1 mL에 60 μM DPPH 3 mL를 넣고 vortex한 후 15분 동안 암소에 방치한 다음 517 nm에서 흡광도를 측정하여 다음 식에 의하여 나타내었다.DPPH (α, α-diphenyl-β-picrylhydrazyl) radical scavenging activity was measured by modification according to the method of Blois. 3 mL of 60 μM DPPH was added to 1 mL of each extract, vortexed, and left in the dark for 15 minutes. The absorbance at 517 nm was measured and expressed by the following equation.
(9) (9) BetaBeta -- carotenecarotene 을 이용한 Using antioxidantantioxidant protectionprotection factorfactor (( PFPF ) 측정) Measure
Beta-carotene은 Andarwulan과 Shetty의 방법으로 측정하였다. 10 mg β-carotene/ 50 mL의 chloroform 용액 1 mL에 20 μL linoleic acid, 184 μL Tween 40 과 50 mL H2O2를 가하여 emulsion을 만들고, emulsion 액 5 mL에 각 추출물 100 μL를 혼합하여 진탕한 뒤 50℃에서 30분간 방치한 후 식혀주고, 470 nm에서 흡광도를 측정하여 다음과 같은 식으로 계산하여 PF 값을 측정하였다.Beta-carotene was measured by Andarwulan and Shetty. 20 μL in 1 mL of 10 mg β-carotene / 50 mL chloroform solution linoleic acid , 184 μL Tween 40 and 50 mL H 2 O 2 was added to make an emulsion, and 100 μL of each extract was mixed with 5 mL of the emulsion, shaken, and left to stand at 50 ° C. for 30 minutes. After cooling, the absorbance at 470 nm was measured and calculated as follows. PF values were measured.
(10) 관능적 특성 평가(10) evaluation of sensory characteristics
상황버섯 추출물의 첨가 비율에 따른 호박약선죽 제조방법으로 제조된 죽에 대한 관능적 특성을 평가하기 위하여 시료 50g을 60± 5℃에서 맑은 플라스틱 컵에 담아서 제시하였다. 각 시료용기는 난수표에서 선택한 세 자리 숫자를 표기하였으며 평가 사이에 입을 행굴 수 있도록 정수된 물을 함께 제시하였다. 관능검사원은 상주대학교 식품영양학과 학생, 대학원생 10명을 훈련을 통해 평가방법 및 평가 특성에 익숙해지도록 하였다. 관능적 특성으로는 색, 윤기, 향, 단맛, 입안에서의 느낌, 종합적인 기호도를 5점 항목 척도를 이용하여 평가하였다.In order to evaluate the sensory characteristics of porridge prepared by the method for preparing pumpkin medicinal porridge according to the addition ratio of the situation mushroom extract, 50 g of the sample was presented in a clear plastic cup at 60 ± 5 ° C. Each sample vessel was marked with a three-digit number selected from the random number table and presented with purified water to rinse the mouth between evaluations. The sensory inspector trained 10 students and graduate students of the Department of Food and Nutrition at Sangju National University to become familiar with the evaluation method and characteristics of the evaluation. Sensory characteristics were evaluated by color, gloss, aroma, sweetness, mouthfeel, and overall preference using a 5-point scale.
(11) 호박 11 pumpkins 약선죽의Yaksen 항균 활성 측정 Antimicrobial Activity Measurement
늙은 호박과 단호박의 첨가비율을 달리하여 제조한 호박죽의 최적 배합비에 상황추출물의 첨가비율을 달리하여 제조한 호박약선죽의 항균 활성을 측정은 20℃에서 검체를 채취하여 사용하였다. 항균성 시험에 사용한 균주는 Bacillus cereus(ATCC9634), Escherichia coli (ATCC43888), Pseumonas aeruginosa(ATCC27853), Staphylococcus aureus (IFO12732), Staphylococcus typbimurium(SL1102), Bacillus Subtilis(ATCC6633)를 사용하여 paper disc(Φ 8mm)방법으로 측정을 하였다. 즉, 각 균주의 배양은 영양배지를 사용하여 37℃에서 24시간 배양한 다음 배양액 0.1 mL를 미리 건고시킨 영양한천 배지에 도말한 후, 배지 위에 paper disc(Φ 8 mm)를 고정시킨 다음 각각의 시료 150μL를 첨가하여 37℃에서 24시간 배양하여 paper disc 주변에 형성된 clear zone의 생성 유무와 크기를 측정하여 비교하였다. The antimicrobial activity of the pumpkin medicinal zucchini prepared by varying the addition ratio of circumferential extracts to the optimum ratio of pumpkin porridge prepared by varying the addition ratio of old pumpkin and sweet pumpkin was measured by taking samples at 20 ° C. Strains used for antimicrobial testing were Bacillus cereus (ATCC9634), Escherichia coli (ATCC43888), Pseumonas aeruginosa (ATCC27853) , Staphylococcus aureus (IFO12732), Staphylococcus typbimurium (SL1102), Bacillus Subtilis (ATCC6633) was used to measure the paper disc (Φ 8mm) method. That is, the culture of each strain was incubated for 24 hours at 37 ℃ using a nutrient medium, and then 0.1 mL of the culture solution was smeared on a previously dried nutrient agar medium, and then fixed with a paper disc (Φ 8 mm) on the medium. 150 μL of the sample was added thereto, followed by incubation at 37 ° C. for 24 hours, and the presence and size of clear zones formed around the paper disc were measured and compared.
(12) 미생물학적 특성 분석(12) microbiological characterization
죽을 변패시키는 부패미생물에 대한 상황추출물을 첨가비율로 제조한 호박약선죽 영향을 조사하기 위하여 죽의 제조과정 시험구를 첨가하지 않은 대조구와 함께 시료를 채취하여 0.85%의 살균 생리식염수로 순차희석한 후 plate count agar(PCA, Difco Co., USA)배지에 도말하여 37℃ 배양기에 배양한 후 생성된 colony를 계측하였다.In order to investigate the effect of amber extracts prepared with the addition of the situation extract on the decaying microorganisms to kill the porridge, samples were taken with the control group without adding the test section of porridge and serially diluted with 0.85% sterile saline solution. Then, plate count agar (PCA, Difco Co., USA) was plated on the medium and cultured in 37 ℃ incubator and the resulting colony was measured.
<실험 결과><Experiment Result>
제1절. 상황버섯의 약리 효능 Section 1. Pharmacological Effects of Situation Mushroom
1. 이화학적 특성1. Physicochemical Properties
(1) 일반성분 (1) General Ingredients
상황버섯의 일반 성분은 Table 4에서 보는 바와 같이 수분은 13.5%, 조단백질이 22.4%, 조지방은 8.7%, 조회분이 2.2% 였다.As shown in Table 4, the general components of the situation mushroom were 13.5% moisture, 22.4% crude protein, 8.7% crude fat, and 2.2% crude ash.
식품성분분석표의 건조 느타리버섯과 건조 석이버섯의 조단백질은 각각 12.8%와 8.1%로써 상황버섯보다 낮았으며, 조지방도 3~2%의 범위로 7%의 차이를 보였다. 따라서 상황버섯의 조단백질과 조지방의 함량이 다른 버섯보다 비교적 높게 분석되었다.The crude protein of dried oyster mushrooms and dried oyster mushrooms in the food composition analysis table was 12.8% and 8.1%, respectively, lower than that of situation mushrooms, and crude fats ranged from 3% to 2%. Therefore, the content of crude protein and crude fat of mushrooms was higher than that of other mushrooms.
(2) 총당 및 환원당 (2) total sugars and reducing sugars
상황버섯의 총당 및 환원당의 함량을 분석한 결과는 table 4와 같다. 총당은 53.5g/100g 이었고, 환원당의 함량은 8.9g/100g으로 나타났다.Table 4 shows the results of analyzing the total and reducing sugar contents of green mushrooms. The total sugar was 53.5g / 100g and the reducing sugar content was 8.9g / 100g.
(3) (3) 총페놀Total phenols 함량 content
총페놀 함량을 측정한 결과는 table 5 에 나타내었다. 총페놀 함량은 국내산이 31.30mg/g으로 가장 높게 나타났고 북한산이 21.83mg/g으로 가장 낮게 나타났다.The result of measuring total phenolic content is shown in Table 5. The total phenolic content was highest in Korea (31.30mg / g) and lowest in North Korea (21.83mg / g).
(4) 무기질 (4) mineral
상황버섯의 무기성분 함량을 분석한 결과 Na, Mg, Ca, K, Fe, P, Cu, Zn 및 Al 등이 검출되었으며 이들의 함량은 table 6과 같다.As a result of analyzing the inorganic content of mushrooms, Na, Mg, Ca, K, Fe, P, Cu, Zn and Al were detected and their contents are shown in Table 6.
K의 함량이 2341.2mg/kg으로 가장 많이 정량되었고, 다음으로 P가 1106.0mg/kg, Mg가 700.4mg/kg, Ca가 697.6mg/kg의 순으로 정량되었다. Mn, Zn 및 Al은 미량 검출되었다. 싸리버섯, 식용버섯, 영지버섯의 무기성분 보고에서의 K 함량은 본 실험과 비슷한 경향을 나타내었으며 본 실험 결과 무기질의 함량은 K > P > Mg > Ca > Na 순으로 그 함량이 높았다. The content of K was the most quantitative at 2341.2 mg / kg, followed by P at 1106.0 mg / kg, Mg at 700.4 mg / kg, and Ca at 697.6 mg / kg. Trace amounts of Mn, Zn and Al were detected. The content of K in the report of inorganic constituents of S. mushroom, edible mushroom and Ganoderma lucidum showed similar tendency to this experiment, and the contents of minerals were higher in order of K> P> Mg> Ca> Na.
(5) 유리당 (5) glass sugar
상황버섯의 유리당 조성을 분석한 결과는 table 7에 나타내었다. Fructose가 63.87%로 가장 많은 함량을 나타내었고 다음으로 Lactose 22.5%, Galactose 6.92% 순으로 나타났다. 그러나 sucrose는 검출되지 않았다.Table 7 shows the results of analyzing the free sugar composition of mushrooms. Fructose showed the highest content of 63.87%, followed by Lactose 22.5% and Galactose 6.92%. But sucrose was not detected.
(6) 아미노산 (6) amino acids
상황버섯의 구성아미노산 조성은 table 8에 나타내었다. 상황버섯의 구성아미노산 중 arginine이 28.52%로 가장 많은 함량을 나타내었으며 다음으로 Glutamic acid가 11.92%, Phenyalanine이 7.87%, Aspartic acid 6.89% 순으로 많은 함량을 보였으며 Methionine, Isoleucine, Leucine은 미량으로 함유되어 있는 것으로 나타났다. 또한 cystine은 흔적으로 나타났다.Composition amino acid composition of mushrooms is shown in Table 8. Arginine showed the highest content of 28.52% of the constituent amino acids of S. mushrooms, followed by 11.92% of Glutamic acid, 7.87% of Phenyalanine, and 6.89% of Aspartic acid and trace amounts of Methionine, Isoleucine and Leucine. Appeared to be. Cystine also appeared as a trace.
2. 상황버섯의 항산화 효과2. Antioxidant Effect of Situation Mushroom
(1) 전자공여작용(1) electron donating action
DPPH의 전자공여 작용은 활성 라디칼에 전자를 공여하여 식품 중의 지방질 산화를 억제하는 목적으로 사용되고 있을 뿐만 아니라, 인체 내에서 활성 라디칼에 의한 노화를 억제하는 작용으로 이용되며, 아스코르빈산, 토코페롤, polyhydroxy 방향족 화합물, 방향족 아민류에 의하여 환원되어 짙은 자색이 탈색됨으로써 전자 공여작용의 측정이 가능하다. 따라서 항산화물질의 전자공여작용을 측정할 때는 DPPH법이 편리하다고 알려져 있으나, 색소가 함유된 추출물의 경우 DPPH법의 적용에는 많은 경험이 요구되는 안정한 free radical로 상황버섯 열수추출물의 농도에 따른 전자공여 작용을 조사한 결과는 상황버섯 추출물 농도가 500 ㎍/㎖에서 가장 높은 효과를 나타내었고 1000㎍/㎖에서는 조금 감소하는 경향을 나타내었다.The electron donating action of DPPH is used not only for inhibiting lipid oxidation in food by donating electrons to active radicals, but also for inhibiting aging by active radicals in the human body, ascorbic acid, tocopherol, polyhydroxy The electron donating action can be measured by reducing by the aromatic compound and the aromatic amines to decolorize the deep purple. Therefore, the DPPH method is known to be convenient when measuring the electron donating activity of antioxidants. However, the extract containing pigments is a stable free radical that requires much experience in the application of DPPH method. Results showed that the concentration of mushroom extract showed the highest effect at 500 ㎍ / mL and slightly decreased at 1000 ㎍ / mL.
Fig. 1. The activity of electron donating ability in Phellinus Linteus extracts. Fig. 1.The activity of electron donating ability in Phellinus Linteus extracts.
(2) 아질산염의 소거 작용(2) scavenging action of nitrite
식품의 가공 및 저장, 특히 수산물이나 식육제품에 첨가하여 독소생성억제와 발색, 산패방지제로 널리 이용되고 있는 아질산염은 그 자체가 독성을 나타내어 일 정농도이상 섭취하게 되면 혈액중의 헤모글로빈이 산화되어 methemoglobin을 형성하여 methemoglobin증 등 각종 중독을 일으키는 것으로 알려져 있으며, 단백질 식품, 의약품 및 잔류농약 등 존재하는 제 2급 및 제3급 아민 등의 아민류와 아질산염이 반응하여 발암성 물질인 nitrosamine을 생성하는 것으로 보고되어 있다.Nitrite, which is widely used for processing and storing foods, especially as aquatic products or meat products, as a toxin production inhibitor, a color developing agent, and anti-scattering agents, is toxic in itself, and when consumed above a certain concentration, hemoglobin in blood is oxidized and methemoglobin It is known to cause various poisonings such as methemoglobinosis, and it is reported that nitrites react with amines such as secondary and tertiary amines, such as protein foods, medicines, and pesticides, to produce nitrosamine, a carcinogenic substance. It is.
pH 1.2 일 때 상황버섯 추출물의 아질산염 소거효과는 첨가되는 시료의 농도변화에 따라 비례하는 결과를 보였다. pH 4.2 조건에서는 모든 농도에서 50%이하의 낮은 아질산염 소거 작용을 나타내었다. pH 6.0의 조건에서는 농도가 500㎎/㎖에서 56.2%의 효과를 보였고 1000㎎/㎖에서는 61.3%의 소거효과를 나타내었다.At pH 1.2, the nitrite scavenging effect of the situation mushroom extract was proportional to the concentration of the sample added. At pH 4.2, the nitrite scavenging activity was lower than 50% at all concentrations. At pH 6.0, the concentration was 56.2% at 500 mg / mL and 61.3% at 1000 mg / mL.
전자공여능, 항산화성이 높은 추출물에서 아질산염 소거효과가 높고, 버섯류에 함유된 페놀성 물질에 기인한다고 사료되어 진다.The extracts with high electron donating ability and antioxidant activity have high nitrite scavenging effect and are thought to be due to the phenolic substances contained in mushrooms.
Fig. 2. The activity of Nitrite-Scavenging in Phellinus Linteus extracts.Fig. 2.The activity of Nitrite-Scavenging in Phellinus Linteus extracts.
(3) (3) FerrousFerrous 이온에 대한 For ions ChelatingChelating 효과 effect
금속이온 유지의 자동산화과정에서 산화촉진제로 작용하며, 특히 2가나 또는 그 이상의 산화수를 갖는 Co, Cu, Fe, Mn, Ni 등과 같은 transition metals은 주요한 proxidant로서 지방의 산화를 촉진시키는 역할을 한다. 특히 Cu는 다른 금속이온에 비하여 산화촉진효과가 큰 것으로 보고되어 있고, Fe는 지방산화를 촉진시키는 인자로 작용할 뿐만 아니라 체내 H2O를 제거하는 catalase의 구성성분이며, Haber-weiss 반응(Fe3+ + o2-)을 촉진시켜 체내 free radical 생성을 증가시켜 지질과 산화반응을 유도하는 산화반응의 전구체로 작용한다. 따라서 유지에 citric acid나 EDTA와 같은 금속 chelate 화합물을 항산화제와 같이 첨가함으로써 유지의 산화촉진 효과를 감소시킬 수 있다.It acts as an oxidation promoter in the automatic oxidation of metal ions, and especially transition metals such as Co, Cu, Fe, Mn, Ni, etc., which have a divalent or higher oxidation number, act as a major proxidant to promote fat oxidation. In particular, Cu is reported to have a greater oxidation promoting effect than other metal ions. Fe is a component of catalase that removes H 2 O from the body as well as a factor for promoting fatty acidization, and the Haber-weiss reaction (Fe3 + + It promotes o2-) and increases free radical production in the body, which acts as a precursor of oxidation reaction that induces oxidation reaction with lipids. Therefore, by adding a metal chelate compound such as citric acid or EDTA to antioxidants together with antioxidants, the oxidation-promoting effect of fats and oils can be reduced.
상황버섯 추출물의 금속이온에 대한 chelating 효과를 농도의 변화에 따라 측정한 결과는 상황버섯 추출물의 모든 구간의 농도가 대조구인 thiourea보다 높은 chelating효과를 나타내었고 특히 1000㎍/㎖에서는 97.8%로 가장 높은 효과를 나타내었다.The chelating effect of the mushroom extracts on the metal ions according to the change of concentration showed that the concentrations of all the sections of the mushroom extracts were higher than those of the control, thiourea, especially 97.8% at 1000㎍ / ㎖. Effect.
Fig. 3. Chelating effects in metal ions of Phellinus Linteus extracts.Fig. 3.Clating effects in metal ions of Phellinus Linteus extracts.
(4) (4) HydroxyHydroxy radicalradical (( OhOh ˙)의 소거 효과소거) elimination effect
지방산화의 촉진인자인 Fe2+이온과 활성산소 중에서 지방산화를 일으키는데 중요한 역할을 하는 hydroxyl radical(OH)에 대한 각 추출물의 소거 효과는 상황버섯 추출물을 ㎖당 50, 500 및 1000㎍의 농도로 첨가하여, thiourea를 대조구로 사용하여 비교하였다. 추출물의 농도가 증가할수록 5㎍/㎖일 때, hydroxyl (OH)radical소거 효과가 증가하는 경향을 보였으며 1000㎍/㎖일 때 96.3%로 가장 높은 소거능을 나타내었다.The scavenging effect of each extract on Fe2 + ions, which are the promoters of fatty acid, and hydroxyl radical (OH), which plays an important role in the fatty acid formation among free radicals, was added at 50, 500 and 1000 ㎍ per ml , thiourea was used as a control. As the concentration of the extract increased, the hydroxyl (OH) radical elimination effect tended to increase at 5µg / ml and 96.3% at 1000µg / ml.
이는 추출할 때 생성된 단백질과 탄수화물의 상호반응에 의한 maillard 반응 생성물의 항산화작용의 영향 때문이라 사료된다.This may be due to the effect of the antioxidant activity of the maillard reaction product on the interaction between the protein and carbohydrate produced during extraction.
Fig. 4. The scavenging activity of hydroxyl radical in Phellinus Linteus extracts.Fig. 4.The scavenging activity of hydroxyl radical in Phellinus Linteus extracts.
제2절. Section 2. 늙은호박과Pumpkin 단호박Sweet pumpkin 비율에 따른 제조 배합비 설정 Set manufacturing mix ratios according to ratio
1. 호박죽의 품질특성1. Quality Characteristics of Pumpkin Porridge
(1) 수분함량 (1) water content
늙은호박과 단호박의 비율에 따른 제조 배합비 설정을 위해 함량을 달리한 5개 구간의 수분 함량 측정 결과 비슷한 값을 나타내었으며, 수분 함량은 배합비 설정에 유의적인 관계가 없음을 나타내었다.As a result of measuring the moisture content in five sections with different contents for setting the preparation ratio according to the ratio of aged pumpkin and sweet pumpkin, the similar value was shown, and the moisture content did not show a significant relationship with the formulation ratio.
Fig. 5. Moisture contents of porridge by adding pumpkin and sweet pumpkinFig. 5.Moisture contents of porridge by adding pumpkin and sweet pumpkin
(2) 당도(2) sugar content
늙은호박과 단호박의 비율에 따른 제조 배합비 설정을 위해 함량을 달리한 5개 구간의 당도 측정 결과 늙은호박 100% 사용구간이 11.37로 가장 낮은 값을 나타내었고, 단호박의 함량이 증가할수록 당도는 높은 값을 보여주었으며, 단호박 75% 첨가구간이 13.67로 가장 높은 값을 보였다. 그러나 단호박 100% 구간의 경우 13.00의 값을 나타내었는데 이는 실험과정에서의 오차로 사료된다.As a result of measuring the sugar content in five sections with different contents to set the manufacturing ratio according to the ratio of aged pumpkin and sweet pumpkin, the 100% aged pumpkin showed the lowest value of 11.37, and the sugar content increased as the content of sweet pumpkin increased. The sweet pumpkin 75% added section showed the highest value of 13.67. However, in the 100% sweet pumpkin section, the value was 13.00, which is considered to be an error during the experiment.
Fig. 6. Brix of porridge by adding pumpkin and sweet pumpkinFig. 6.Brex of porridge by adding pumpkin and sweet pumpkin
(3) (3) pHpH
늙은호박과 단호박의 비율에 따른 제조 배합비 설정을 위해 함량을 달리한 5개 구간의 pH 측정 결과 모든 구간에서 비슷한 값을 나타내었는데 이는 단호박의 함량증가가 pH에는 큰 영향을 주지 않는 것으로 사료된다.The results of pH measurements in five sections with different contents for setting the preparation ratio according to the ratio of aged pumpkin and sweet pumpkin showed similar values in all sections. This suggests that the increase in the content of sweet pumpkin does not significantly affect the pH.
Fig. 7. PH of porridge by adding pumpkin and sweet pumpkinFig. 7.PH of porridge by adding pumpkin and sweet pumpkin
(4) 색도 (4) chromaticity
늙은호박과 단호박의 비율에 따른 제조 배합비 설정을 위해 함량을 달리한 5개 구간의 명도(L)값의 경우 5개구간 모두 큰 유의적인 차이를 보여주지 않았으며 비슷한 값을 나타내었는데 이는 단호박의 함량 증가가 L값에는 큰 영향을 주지 않는 것으로 판단된다.The brightness (L) values of the five sections with different contents to set the manufacturing ratio according to the ratio of aged pumpkin and sweet pumpkin did not show a significant difference in all five sections and showed similar values. The increase does not have a significant effect on the L value.
적색도(a)값에서는 5개 구간 중 단호박의 함량이 많은 75%첨가군과 100%첨가군이 각각 2.3, 2.32로 가장 높은 값을 나타내었으며, 단호박 25% 첨가군이 0.79로 가장 낮게 나타났다.In the redness (a) value, the 75% added group and the 100% added group having the highest content of sweet pumpkin among the five sections showed the highest values of 2.3 and 2.32, respectively, and the 25% added group showed the lowest value of 0.79.
황색도(b)값에서는 늙은호박 100%구간이 18.68로 가장 낮은 값을 나타내었으 며 다음으로 단호박 25%첨가군이 21.83을 나타내었다. 단호박 첨가 50%, 75%, 100% 첨가군은 비슷한 값을 나타내었다.In the yellowness (b) value, 100% of old pumpkins showed the lowest value of 18.68, followed by 21.83 of sweet pumpkins. Sweet pumpkin added 50%, 75%, 100% added group showed similar values.
Fig. 8. Color value(L, a, b) of porridge by adding pumpkin and sweet pumpkinFig. 8.Color value (L, a, b) of porridge by adding pumpkin and sweet pumpkin
(5) 관능적 특성 (5) sensory characteristics
늙은호박과 단호박의 비율에 따른 제조 배합비 설정을 위해 함량을 달리한 5개 구간의 관능평가 결과 색에 있어서 단호박 75%를 첨가한 구간이 4.12±0.31으로 가장 높은 값을 얻었고 늙은호박 100%구간이 가장 낮은 값을 나타내었다. 윤기에 있어서는 단호박 100% 첨가 구간이 가장 높은 4.34±0.34 값을 얻었다. 향에 있어 서도 단호박 100% 첨가 구간이 4.26±0.42로 가장 높은 값을 얻었다. 맛에 있어서는 단호박 75%를 첨가한 구간이 4.30±0.39으로 가장 높은 값을 얻었고 늙은호박 100%구간이 3.46±0.40으로 가장 낮은 값을 나타내었다. 조직감에 있어서는 5개구간 모두 비슷한 값을 나타내었으나 단호박 75%를 첨가한 구간이 4.22±0.43으로 가장 높은 값을 얻었다. 전체적인 기호도에 있어서는 전반적으로 높은 점수를 얻은 단호박 75% 첨가구간이 가장 우수한 것으로 나타났다. 이 결과를 바탕으로 본 실험에서는 늙은 호박 25%와 단호박 75% 첨가 구간을 최적 호박비율로 선정하였다. As a result of sensory evaluation in five sections with different contents to set the manufacturing ratio according to the ratio of aged pumpkin and sweet pumpkin, the section containing 75% sweet pumpkin obtained the highest value of 4.12 ± 0.31 and the 100% aged pumpkin The lowest value was shown. In shine, the highest value of 4.34 ± 0.34 was obtained in the 100% sweet pumpkin section. In the fragrance, the highest value was obtained with the addition of 100% sweet pumpkin at 4.26 ± 0.42. In taste, the section with 75% sweet pumpkin obtained the highest value with 4.30 ± 0.39 and the lowest value with 100% aged pumpkin was 3.46 ± 0.40. In the texture, all five sections showed similar values, but the highest value was 4.22 ± 0.43 in the 75% sweet pumpkin. In terms of overall acceptability, the section with the highest score of 75% added sweet pumpkin was the best. In this experiment, on the basis of the results was selected for the pumpkin 25% and 75% pumpkin added to the optimum interval ratio pumpkin.
제3절. 상황버섯 추출물 첨가량에 따른 제조 배합비 설정Section 3. Formulation of manufacturing ratio according to the amount of situation mushroom extract
1. One. 호박약선죽의Pumpkin 품질특성 Quality characteristic
(1) 일반성분 (1) General Ingredients
늙은호박과 단호박의 최적혼합비율을 바탕으로 상황버섯 추출함량을 달리하여 제조한 호박약선죽의 수분 측정 결과 5개 구간에서 조금의 차이를 나타내었는데 이는 제조 과정 중 수분증발의 차이로 판단된다. 단백질은 5개 구간 모두 비슷한 값을 나타내었고 지방, 회분도 비슷한 경향을 나타내었다. 탄수화물의 함량에 있어서는 수분 함량 차이에 의해 다소 차이가 있지만 5개 구간에서의 일반성분 결과는 모든 구간에서 비슷한 값을 나타내는 것으로 나타났다.Based on the optimal mixing ratio of aged pumpkin and sweet pumpkin, the moisture measurement of pumpkin medicinal porridge prepared with different situational mushroom extraction contents showed a slight difference in five sections. Proteins showed similar values in all five sections, and fat and ash showed similar trends. The carbohydrate content was slightly different due to the difference in moisture content, but the general component results in five sections showed similar values in all sections.
(2) 당도(2) sugar content
늙은호박과 단호박의 최적혼합비율을 바탕으로 상황버섯 추출함량을 달리하 여 제조한 호박약선죽의 당도 측정결과 5개 구간 모두에서 비슷한 값을 나타내었는데 5개 구간에서의 차이는 제조과정 중 수분증발량에 의한 것으로 판단되며 이는 상황추출물의 첨가량이 당함량에는 큰 영향을 주지 않는 것으로 사료된다.Based on the optimum mixing ratio of old pumpkin and sweet pumpkin, the sugar content of pumpkin yam porridge prepared with different mushroom extraction contents showed similar values in all 5 sections. This is considered to be due to the fact that the addition of the situation extract does not have a significant effect on the sugar content.
Fig. 9. Brix of pumpkin porridge by adding Phellinus Linteus extractsFig. 9.Brix of pumpkin porridge by adding Phellinus Linteus extracts
(3) (3) pHpH
늙은호박과 단호박의 최적혼합비율을 바탕으로 상황버섯 추출함량을 달리하여 제조한 호박약선죽의 pH 측정 결과 5개 구간 모두에서 비슷한 값을 나타내었는데 상황버섯 추출물은 pH에 큰 영향을 주지 않는 것으로 사료된다.Based on the optimum mixing ratio of aged pumpkin and sweet pumpkin, the pH measurements of pumpkin medicinal porridge prepared with different mushroom extract contents showed similar values in all 5 sections. However, the mushroom extract did not have a significant effect on pH. do.
Fig. 10. Ph of pumpkin porridge by adding Phellinus Linteus extractsFig. 10.Ph of pumpkin porridge by adding Phellinus Linteus extracts
(4) 색도 (4) chromaticity
늙은호박과 단호박의 최적혼합비율을 바탕으로 상황버섯 추출함량을 달리하여 제조한 호박약선죽의 색도측정결과 명도(L)값은 상황버섯 추출 함량이 증가할수록 낮은 값을 보여 100% 함량구간이 37.46으로 가장 낮은 값을 나타내었다.Based on the optimum mixing ratio of aged pumpkin and sweet pumpkin, the color lightness (L) value of pumpkin medicinal mushroom porridge prepared by changing the content of situation mushroom was lower as the content of the situation mushroom was increased. The lowest value is shown as.
적색도(a)값에 있어서는 L값과 반대로 상황추출물의 함량이 증가할수록 높은 값을 나타내었는데 100%첨가군에서 4.02로 가장 높은 값을 나타내었고, 물 100% 첨가군에서는 2.50으로 가장 낮은 값을 나타내었다.Contrary to the L value, the redness (a) value was higher as the content of the situation extract increased. The highest value was 4.02 in the 100% addition group, and the lowest value was 2.50 in the 100% water addition group. Indicated.
황색도(b)값에 있어서는 L값과 같이 상황버섯추출물의 첨가량이 증가할수록 낮은 값을 나타내었는데 100% 첨가구간에서 17.93으로 가장 낮은 값을 나타내었다.As for the value of yellowness (b), the value of the situation mushroom extract was lower as L added, but the lowest value was 17.93 in the 100% range.
이 결과 상황버섯 추출물의 첨가량이 증가할수록 L값과 b값은 낮아지고, a값은 증가하는 것으로 나타났다.As a result, the L value and the b value decreased and the a value increased as the amount of the mushroom extract increased.
Fig. 11. Color value(L, a, b) of pumpkin porridge by adding Phellinus Linteus extractsFig. 11.Color value (L, a, b) of pumpkin porridge by adding Phellinus Linteus extracts
(5) 유리 아미노산 함량(5) free amino acid content
늙은호박과 단호박의 최적혼합비율을 바탕으로 상황버섯 추출함량을 달리하여 제조한 호박약선죽의 유리아미노산측정결과 가장 많이 함유되어 있는 것은 Aspartic acid로 나타났고 다음으로 Glutamic acid가 많이 함유되어 있는 것으로 나타났다. 가장 낮은 함량을 보인 것은 α-Amino-n-butryic acid, γ-Amino-n- butyric acid로 나타났다. 5개 구간의 유리아미노산 함량 측정결과 실험 오차를 감안하면 유리아미노산 함량에 대한 각 구간의 유의적인 차이는 없는 것으로 사료되며 또한 상황버섯 추출물의 첨가량에 따른 유리아미노산 함량은 별다른 영향을 주지 않는 것으로 사료된다.Based on the optimum mixing ratio of aged pumpkin and sweet pumpkin, the free amino acid measurement of amber Yak-juk, prepared by varying the content of extracting mushrooms, showed the highest content of Aspartic acid, followed by Glutamic acid. . The lowest contents were α-Amino-n-butryic acid and γ-Amino-n-butyric acid. Considering the experimental error of the measurement results of free amino acid content in five sections, there is no significant difference in the free amino acid content in each section, and the free amino acid content according to the addition amount of the situation mushroom extract does not seem to have any effect. .
(6) 유리당 함량(6) free sugar content
늙은호박과 단호박의 최적혼합비율을 바탕으로 상황버섯 추출함량을 달리하여 제조한 호박약선죽의 유리당 함량 측정 결과 Sucrose, Glucose, Fructose만이 검출되었고, Galactose, Xylose, Maltose, Lactose는 검출되지 않았다. 검출된 5개 구간의 유리당 함량은 비슷한 값을 나타내고 있으며 그중에서 상황버섯 추출물 25% 첨가 구간이 조금 높은 값을 나타내었는데 이는 제조 과정 중 수분 증발량과 분석시 실험 오차로 사료된다. 이 결과 상황버섯 추출물의 첨가량은 유리당 함량에 영향을 주지 않는 것으로 사료된다. Based on the optimum mixing ratio of aged pumpkin and sweet pumpkin, only sucrose, glucose, and fructose were detected, but no galactose, xylose, maltose, and lactose were detected. The free sugar content of the detected five sections showed similar values, and the 25% addition of S. mushroom extract showed a slightly higher value, which is considered to be the water evaporation during the manufacturing process and the experimental error in the analysis. As a result, the addition of the situation mushroom extract did not seem to affect the free sugar content.
(7) 무기질 함량(7) mineral content
늙은호박과 단호박의 최적혼합비율을 바탕으로 상황버섯 추출함량을 달리하여 제조한 호박약선죽의 무기질함량을 살펴보면 Ca은 물100%첨가군이 83.765 mg/kg로 가장 낮은 값을 나타내었고, 상황버섯추출물 100% 첨가군은 102.057 mg/kgdm로 가장 높은 값을 나타내었는데 이는 상황버섯추출물의 첨가량이 증가할수록 Ca의 함량이 증가하는 것으로 나타났다. 미량 무기질은 Co와 Cu 및 Mo의 경우는 상황버섯추출물의 첨가량에는 유의적인 차이를 나타내지 않았다. Co는 0.021 mg/kg ~ 0.026 mg/kg의 함량을 나타내었고 Cu의 함량은 0.574 mg/kg ~ 0.860 mg/kg, Mo는 0.235 mg/kg ~ 0.368 mg/kg의 함량을 나타내었다.Based on the optimum mixing ratio of aged pumpkin and sweet pumpkin, the mineral content of amber medicinal porridge prepared by changing the content of the situation mushroom was the lowest in the 100% water added group with 83.765 mg / kg. The 100% extract group showed the highest value of 102.057 mg / kgdm, which was found to increase the Ca content as the amount of the mushroom extract increased. Trace minerals did not show significant difference in the amount of extract of mushroom mushrooms in case of Co, Cu and Mo. Co exhibited a content of 0.021 mg / kg to 0.026 mg / kg, Cu content of 0.574 mg / kg to 0.860 mg / kg, and Mo content of 0.235 mg / kg to 0.368 mg / kg.
Fe의 함량은 물 100% 첨가군이 7.034 mg/kg으로 가장 낮은 값을 나타내었고, 상황버섯추출물의 함량이 25%는 10.005 mg/kg, 상황버섯추출물 100% 첨가군은 12.966 mg/kg으로 첨가량이 증가할수록 약간 증가하는 경향을 보였으나 각 군 간의 유의적인 차이는 나타나지 않았다.The content of Fe was the lowest as 7.034 mg / kg in the 100% water added group, and the content of the situation mushroom extract was 10.005 mg / kg in 25% and 12.966 mg / kg in the 100% added mushroom extract. Although this tended to increase slightly, there was no significant difference between groups.
K의 함량은 상황버섯추출물 100% 첨가군 1937.812 mg/kg으로 가장 높은 값을 나타내었고, 물 100%첨가군은 1826.776 mg/kg, 상황버섯추출물 25%첨가군은 1828.461 mg/kg, 상황버섯추출물 50%첨가군은 1837.800 mg/kg, 상황버섯추출물 75%첨가군은 1855.929 mg/kg으로 첨가량이 증가할수록 K의 함량도 증가하는 것으로 나타났다.The content of K showed the highest value as 1937.812 mg / kg of 100% added mushroom extract, 1826.776 mg / kg for 100% added water and 1828.461 mg / kg for 25% added mushroom extract, and situation mushroom extract The 50% addition group was 1837.800 mg / kg and the situation mushroom extract 75% addition group was 1855.929 mg / kg.
Mg은 물 100%첨가군은 132.270 mg/kg으로 상황버섯추출물 25%, 50%, 75%, 100% 첨가군의 함량은 각각 148.001 mg/kg, 150.055 mg/kg, 160.177 mg/kg, 181.717 mg/kg으로 첨가량이 증가할수록 Mg의 함량도 증가함을 나타내었다.Mg was 132.270 mg / kg in 100% water added group, and the content of 25%, 50%, 75% and 100% added mushroom extracts was 148.001 mg / kg, 150.055 mg / kg, 160.177 mg / kg and 181.717 mg, respectively. As the amount added / kg increased, the content of Mg also increased.
무기질 함량은 K > Na > Mg > Ca > Fe > Zn > Mo > Co 순으로 함유하고 있음을 나타내었다.It was shown that the mineral content was contained in the order of K> Na> Mg> Ca> Fe> Zn> Mo> Co.
(8) (8) 총페놀Total phenols 함량 및 Content and 전자공여능Electron donating ability (( DPPHDPPH ) )
늙은 호박과 단 호박의 최적혼합비율을 바탕으로 상황버섯 추출함량을 달리하여 제조한 호박 약선죽의 총페놀 함량 측정 결과 상황버섯 추출물의 함량이 증가 할수록 높은 값을 나타내었는데 상황버섯 추출물 100% 첨가 구간이 38.14로 가장 높은 값을 나타내었고 상황버섯 추출물 0% 첨가구간이 25.64의 값을 나타내었다.Based on the optimum mixing ratio of old pumpkin and sweet pumpkin, the total phenolic content of the pumpkin medicinal mushrooms prepared by varying the content of the situation mushroom extract was higher as the content of the situation mushroom extract increased. The highest value was 38.14, and the 0% addition of S. mushroom extract showed 25.64.
Fig. 12. Total phenol contents of pumpkin porridge by adding Phellinus Linteus extractsFig. 12.Total phenol contents of pumpkin porridge by adding Phellinus Linteus extracts
전자공여능은 시료의 FLAVONOID 및 PHENOLIC성 물질 등에 대한 항산화 작용의 지표라 하였으며, 이러한 물질들이 FREE RADICAL을 환원시키거나 상쇄시키는 능력이 크면 높은 항산화활성 및 활성 산소를 비롯한 다른 라디칼에 대한 소거 활성을 기대할 수 있으며 인체 내에서 FREE RADICAL에 의한 노화를 억제하는 척도로도 이용할 수 있다고 보고하고 있다. 늙은 호박과 단 호박의 최적혼합비율을 바탕으로 하여 상황버섯 추출함량을 달리하여 제조한 호박 약선죽의 전자공여능 측정결과 5개 구간 모두 비슷한 값을 나타내어 유의성이 없는 것으로 나타났으며 상황버섯 추출물 100% 첨가 구간이 85.30으로 가장 높은 것으로 나타났다.The electron donating ability is an indicator of the antioxidant activity of the FLAVONOID and PHENOLIC substances in the sample. If these substances have high ability to reduce or cancel the FREE RADICAL, high antioxidative activity and scavenging activity against other radicals including active oxygen can be expected. It is also reported that it can be used as a measure of inhibiting aging caused by free radicals in the human body. Based on the optimum mixing ratio of old pumpkin and sweet pumpkin, the results of the electron donating ability of the pumpkin medicinal mushrooms prepared by varying the content of the situation mushroom were found to be insignificant in all five sections. The addition section was the highest at 85.30.
Fig. 13 . DPPH of pumpkin porridge by adding Phellinus Linteus extractsFig. 13. DPPH of pumpkin porridge by adding Phellinus Linteus extracts
(9) (9) BetaBeta -- carotenecarotene 을 이용한 Using antioxidantantioxidant protectionprotection factorfactor (( PFPF ) )
늙은 호박과 단 호박의 최적혼합비율을 바탕으로 상황버섯 추출함량을 달리하여 제조한 호박 약선죽의 pf의 값을 측정하기 위해 베타-caratene을 첨가한 linoleic acid emulsion을 사용하여 측정한 결과 상황버섯 추출물 0%, 100% 구간이 가장 높은 1.75 값을 나타내었고 나머지 구간은 1.25로 같은 값을 나타내었다.Based on the optimal mixing ratio of old pumpkin and sweet pumpkin, the situation mushroom extract was measured by using linoleic acid emulsion with beta-caratene to determine the pf value of pumpkin medicinal mushrooms prepared by varying the content of situation mushrooms. The 0% and 100% sections showed the highest 1.75 value and the remaining sections showed the same value as 1.25.
Fig. 14. PF of pumpkin porridge by adding Phellinus Linteus extractsFig. 14.PF of pumpkin porridge by adding Phellinus Linteus extracts
(10) 관능적 특성 (10) sensory characteristics
늙은 호박과 단 호박의 최적혼합비율을 바탕으로 하여 상황버섯 추출함량을 달리하여 제조한 호박 약선죽의 관능평가 결과 색에 있어서는 상황버섯 추출물의 첨가량이 증가할수록 낮은 값을 나타냈는데 이는 상황버섯 추출물의 색이 짙은 이유 때문으로 사료된다.윤기에 있어서도 상황버섯 추출물의 색이 짙은 이유로 첨가량이 증가할수록 낮은 값을 나타내었다. 향에 있어서는 상황 추출물이 무색무취이므로 향에 큰 영향을 주지 않아 비슷한 값을 나타내었다. 조직감도 향과 같이 상황 추출물은 큰 영향을 주지 않아 비슷한 값을 나타내었다. 전체적인 기호도에서는 비슷한 값을 나타냈으나 상황버섯 추출물 25% 첨가 구간이 4.45±0.39으로 가장 높은 값을 나타내었다. 위 실험결과 상황버섯 추출물이 첨가된 구간은 기능성을 가지며 첨가 구간 중 전체적인 기호도에 있어서 가장 높은 값을 얻은 상황버섯 추출물 25% 첨가 구간을 최적 배합비로 선정하였다. According to the sensory evaluation of the pumpkin medicinal mushrooms prepared by varying the content of situation mushrooms based on the optimum mixing ratio of old pumpkin and sweet pumpkin, the color of the mushroom was lower as the amount of the mushroom extract increased. The reason for this is because the color is dark. As for the fragrance, the situation extract was colorless and odorless, and thus had no similar effect on the fragrance. Like the sense of texture, the situation extract did not have much effect and showed similar values. The overall acceptability showed similar values, but the highest value was 4.45 ± 0.39 for the 25% addition of S. mushroom extract. As a result of the above experiment, the section in which the situation mushroom extract was added was functional and 25% addition of the situation mushroom extract with the highest value in overall preference was selected as the optimal blending ratio.
(11) 호박 11 pumpkins 약선죽의Yaksen 항균 활성 Antimicrobial activity
늙은호박과 단호박의 최적혼합비율을 바탕으로 상황버섯 추출함량을 달리하여 제조한 호박약선죽의 항균활성을 측정한 결과는 상황버섯 추출물을 첨가하지 않은 대조군과 함량을 달리하여 첨가한 구간에서도 항균활성은 나타나지 않았다. 이러한 결과는 첨가된 상황버섯추출물의 항균활성이 미약한 상태에서 상황버섯추출물의 첨가량과 죽의 고형분을 형성하는 전분층이 가수분해되어 유동 수분층이 많아 실험에 이용된 균들이 생육할 수 있는 생육환경이 향상되었기 때문인 것으로 생각 된다.Based on the optimum mixing ratio of aged pumpkin and sweet pumpkin, the antimicrobial activity of amber mushrooms prepared by varying the content of the situation mushroom was measured. Did not appear. These results show that the growth of the bacteria used in the experiment can grow because the added amount of the situation mushroom extract and the starch layer forming the solids of porridge are hydrolyzed while the added mushroom extract is weak in antimicrobial activity. I think it is because of this improvement.
(12) 미생물학적 특성 (12) microbiological properties
늙은호박과 단호박의 최적혼합비율을 바탕으로 상황버섯 추출물함량을 달리하여 제조한 호박약선죽의 부패미생물에 대한 생육저해를 조사한 결과 상황버섯 추출물을 첨가는 첨가하지 않은 대조구의 미생물 증식이 6.2 x 102 (cfu/g)에서 3.15 × 108 (cfu/g)로 현격히 증가한 반면에 상황버섯 추출물을 첨가한 시험구에서는 첨가하지 않은 구간보다 부패 미생물의 증식이 다소 늦어지는 것으로 조사되었다. 이러한 결과는 상황버섯 추출물을 첨가함에 따라 부패미생물의 증식이 다소 억제됨을 의미하지만 효과는 미미한 것으로 나타났다. 이러한 결과를 토대로 제품 제조 후 최대한 빠른 시간 내에 살균 및 냉각을 하여 저장하는 것이 바람직할 것으로 사료된다.Based on the optimum mixing ratio of aged pumpkin and sweet pumpkin, the growth inhibition of the rot microorganisms of pumpkin medicinal mushrooms prepared by varying the content of the situation mushroom extract was 6.2 x 10. The increase of 2 (cfu / g) to 3.15 × 10 8 (cfu / g) significantly increased the growth of decaying microorganisms in the experimental group to which the mushroom extract was added. These results indicate that the growth of decaying microorganisms is somewhat suppressed by the addition of the situation mushroom extract, but the effect was found to be insignificant. Based on these results, it may be desirable to sterilize and cool the product as soon as possible after manufacture.
<결론>Conclusion
Table 16, 17, 18에 호박 간의 최적 배합비율과 상황버섯 추출물의 최적 첨가비 및 공정도를 정리해 보았다.Table 16, 17, and 18 summarize the optimum blending ratios between pumpkins, the optimum addition ratios of process extracts, and the process chart.
TableTable 18. 18. 호박약선죽Pumpkin medicine 제조 공정도 Manufacturing process chart
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| Application Number | Title | Priority Date | Filing Date |
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| KR1020080058769A KR100988546B1 (en) | 2008-06-23 | 2008-06-23 | The manufacturing method of traditional gruel mainly containing pumpkin, and the gruel |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101380892B1 (en) | 2012-05-22 | 2014-04-02 | 서원대학교산학협력단 | Composition of powder pumpkin soup |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR0170801B1 (en) * | 1995-10-05 | 1999-01-15 | 이중덕 | Method for preparing instant pumpkin soup |
| KR19990045895A (en) * | 1999-02-06 | 1999-06-25 | 이석인 | Gruel having brown rice and pumpkin and mothod there of |
| JP2000157208A (en) | 1998-11-26 | 2000-06-13 | Ayako Oshiro | Healthy food |
| KR20060030448A (en) * | 2004-10-05 | 2006-04-10 | 윤선주 | Method for production of phellinus linteus and beverage thereof |
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2008
- 2008-06-23 KR KR1020080058769A patent/KR100988546B1/en not_active IP Right Cessation
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR0170801B1 (en) * | 1995-10-05 | 1999-01-15 | 이중덕 | Method for preparing instant pumpkin soup |
| JP2000157208A (en) | 1998-11-26 | 2000-06-13 | Ayako Oshiro | Healthy food |
| KR19990045895A (en) * | 1999-02-06 | 1999-06-25 | 이석인 | Gruel having brown rice and pumpkin and mothod there of |
| KR20060030448A (en) * | 2004-10-05 | 2006-04-10 | 윤선주 | Method for production of phellinus linteus and beverage thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101380892B1 (en) | 2012-05-22 | 2014-04-02 | 서원대학교산학협력단 | Composition of powder pumpkin soup |
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|---|---|
| KR20090132675A (en) | 2009-12-31 |
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