KR101056779B1 - Brewed vinegar prepared using the cactus extract and the source containing the brewed vinegar and a method for producing the same - Google Patents

Abstract

The present invention relates to a brewed vinegar prepared using a cactus extract and a source containing the brewed vinegar and a method for preparing the same, and more specifically, extracted from bogeum, Daegyeong and Kumho having non-toxic, antioxidant and anti-obesity activities. Functional brewed vinegar prepared using cactus extract as a substrate, pork cutlet sauce, mustard sauce, chili sauce, mayonnaise sauce, wasabi soy sauce, ultra red pepper marinated sauce, and method for preparing the brewed vinegar It is about.

The brewing vinegar of the present invention and the source containing the brewing vinegar serves as a functional food that prevents obesity and oxidative activity, and makes it possible to use it as a health supplement food with better taste and nutrition. In addition, the brewing vinegar of the present invention and the method of producing a sauce containing the vinegar vinegar provides a more efficient and systematic method of manufacturing functional food through the establishment of the manufacturing process and is expected to contribute to the food industry of Korea.

Bogum, Daegyeong, Kumho, Brewed Vinegar, Pork Cutlet Sauce, Mustard Sauce, Chili Sauce

Description

Brewed vinegar prepared using cactus extract, sauce containing the brewed vinegar, and preparation method thereof {Brewed vinegar using cactus extract, sauce containing the same vinegar and preparing method

The present invention relates to a brewed vinegar prepared using a cactus extract and a source containing the brewed vinegar and a method for preparing the same, and more specifically, extracted from bogeum, Daegyeong and Kumho having non-toxic, antioxidant and anti-obesity activities. Functional brewed vinegar prepared using cactus extract as a substrate, pork cutlet sauce, mustard sauce, chili sauce, mayonnaise sauce, wasabi soy sauce, ultra red pepper marinated sauce, and method for preparing the brewed vinegar It is about.

Vinegar is a generic term for liquid or semi-flowing seasonings that are added to or superimposed on foods for flavor or color. In Korea or Japan, it generally refers to Worcester sauce and mimics it. The etymology is derived from the sal of Latin, which originally means salt-based seasonings. This is why there are many 's' attached to the head of the term seasonings around the world.

Sauce has been used since ancient Roman times, and it is said that there are 400 to 500 kinds of main things. The taste of the sauce is important, and it is suitable for various dishes such as fish, meat, eggs, and vegetables, and it has a great influence on the harmony with the dishes. French cuisine is world famous because it has about 700 kinds of sauces.

Many foods containing functional ingredients in the vinegar or sauce are being developed and research is being conducted. However, there is no development of vinegar or sauce using cactus extract until now.

Cactus is a generic name for plants belonging to the dicotyledonous cactus Cactus family, and it is a flowering plant that is characterized by fleshy large stems without leaves. Cactus (Opuntia ficus-indica var.saboten), which is common in Korea, is a tropical mountain, 2m high, with many flat branches, growing on Jeju Island. The femur is dark green, and the shape is elliptical or the egg upside down and is flat. 2 ~ 5 spines of 1-3cm long, with hairs next to them, but old ones become thick like trees and flat branches spread out in all directions. In summer, yellow flowers grow on the upper edge of the ganglia. Calyxes, petals, and stamens are many, with one pistil. The ovary is the lower part, and the fruit is berry, which looks like a pear, contains many seeds, and can be eaten, but is medicinal or mostly eaten by birds in the tropics.

In Korea, various health foods using palm cactus were developed in the 90's, and their use became more diversified, and it became a plant satisfying both medicinal and edible at the same time. In particular, pain, boils, early treatment of non-equipment, relieves kidney and stomach pain, detoxification of snake venom, antipyretic relief, sore throat relief, burn treatment, soothing acute symptoms, anti-inflammatory action, treatment of acute mastitis, callus removal, I) The possibility of development is even greater because it is already recognized as a folk remedy in the flow of blood, the promotion of blood circulation, the elimination of blood, the effect of the branch office, and the treatment of enteritis. In Mexico, where research on cactus is most active, many studies have been conducted, including the development of capsules and tablets as a medicinal treatment. In addition, farmers eat cactus stems or berries when they are tired or thirsty, and are recovering surprisingly fast. They are popular as energetics, and women are gaining attention as diets, skin care agents, and constipation treatments. It is known to be effective in preventing heart disease and adult disease in the United States, and active research is being conducted, such as a worldwide academic conference every two years.

A lot of studies on cactus having various effects have already been made, and the application to foods such as gems, jelly, juice, and other processed products using cactus and its application to medicinal products such as anticancer agents, hypoglycemic agents, anti-inflammatory and analgesics The situation is being actively researched. Therefore, more diverse applications using cactus and the research and development of new efficacy that have not yet been identified are needed.

An object of the present invention is to develop a functional vinegar to be added to or accompanied by food, and to provide a variety of sources of excellent nutrition and taste including such functional vinegar.

To solve the above problems,

The present invention provides a brewed vinegar, characterized in that the cactus extract extracted from the cactus is prepared as a substrate, pork cutlet sauce, mustard sauce, chili sauce, mayonnaise sauce, wasabi soy sauce comprising the above brewed vinegar It provides any one source selected from the group consisting of sauce and ultra pepper seasoning sauce.

In another aspect, the present invention provides a method for producing vinegar, extracting the cactus extract from the cactus; And adding the cactus extract to alcoholic fermentation vinegar to prepare a mixture, adding acetic acid bacteria to the mixture, and fermenting and aging acetic acid to provide a method for producing brewed vinegar, the method comprising the Provided is a method for producing any one selected from the group consisting of pork cutlet sauce, mustard sauce, chili sauce, mayonnaise sauce, wasabi soy sauce and ultra chili pepper sauce, characterized in that it comprises the step of adding the brewed vinegar prepared .

The brewing vinegar of the present invention and the source containing the brewing vinegar serves as a functional food that prevents obesity and oxidative activity, and makes it possible to use it as a health supplement food with better taste and nutrition. In addition, the brewing vinegar of the present invention and the method of producing a sauce containing the vinegar vinegar provides a more efficient and systematic method of manufacturing functional food through the establishment of the manufacturing process and is expected to contribute to the food industry of Korea.

The present invention provides a brewed vinegar, characterized in that prepared by using a cactus extract extracted from the cactus as a substrate.

The cactus extract in the present invention is non-toxic, sulfated and anti-obesity activity ( Ountia ficus-indica P. Miller ), large diameter ( Ountia spec ) and Kumho ( Echinocactus grusonii ) from any one selected from the group consisting of It may be an extracted cactus extract.

In another aspect, the present invention provides any one selected from the group consisting of pork cutlet sauce, mustard sauce, chili sauce, mayonnaise sauce, wasabi soy sauce and ultra pepper sauce sauce characterized in that it comprises the brewed vinegar.

The present invention provides a method for producing a vinegar, the step of extracting the cactus extract from the cactus; And adding the cactus extract to alcoholic fermentation vinegar to prepare a mixture, and adding acetic acid bacteria to the mixture to ferment and ferment acetic acid.

The cactus extract in the production method of brewing vinegar of the present invention may be any one cactus selected from the group consisting of bogeum, Daekyung and Kumho having nontoxic, sulfated and anti-obesity activity.

In addition, the present invention is any one selected from the group consisting of pork cutlet sauce, mustard sauce, chili sauce, mayonnaise sauce, wasabi soy sauce and ultra red pepper sauce, characterized in that it comprises the step of adding the brewed vinegar prepared by the above method It provides a method for preparing a source of.

It will be described in detail below the brewing vinegar and the source comprising the brewing vinegar and a method for producing the brewing vinegar and sauce characterized in that the cactus extract of the present invention prepared as a substrate.

The present invention provides a high-quality brewed vinegar and various sources including the same using a cactus produced in large quantities in Goyang. In particular, bogeum, Daegyeong, Kumho is not toxic or included in the safety range can be used in food, it can be said to be a cactus that can be useful in the present invention having an antioxidant effect and anti-obesity effect. In addition, the present invention can provide a production method of the brewed vinegar and sauce to establish the process of mass production, and contribute to the production of high-quality products.

The present invention can provide a brewed vinegar characterized in that the cactus extract extracted from the cactus is prepared as a substrate to provide a functional brewed vinegar having a different taste and higher nutrition than conventional brewed vinegar.

In the present invention, the cactus extract can be obtained by using various cactus, but the extract is obtained by selecting a cactus having high safety and preference in that it is a food ingested by humans. Therefore, it may be a cactus extract extracted from any one selected from the group consisting of bogeum, large diameter and Kumho having nontoxic, sulfated and anti-obesity activity. However, the present invention is not limited thereto.

In another aspect, the present invention provides any one selected from the group consisting of pork cutlet sauce, mustard sauce, chili sauce, mayonnaise sauce, wasabi soy sauce and ultra pepper sauce sauce characterized in that it comprises the brewed vinegar.

The pork cutlet sauce may further include sugar, ketchup, red pepper powder, red pepper paste, syrup, garlic, ginger, starch, onions, herbs, black pepper, and purified water in addition to the brewed vinegar.

Preferably, the weight of the pork cutlet sauce, 5% by weight of the brewed vinegar, 3.5% by weight of sugar, ketchup 23.5% by weight, red pepper powder 1.8% by weight, red pepper paste 2.8% by weight, syrup 5.9% by weight, garlic 2.3% by weight, ginger 0.5 wt%, starch 1.2 wt%, onion 2.9 wt%, herbs 1.3 wt%, black pepper 0.1 wt% and the balance may be purified water.

The mustard sauce may further include mustard, honey, egg yolk, starch, olive oil and remainder of purified water in addition to the brewed vinegar.

Preferably, based on the total mustard sauce weight, the brewed vinegar 7% by weight, mustard 35% by weight, honey 2% by weight, egg yolk 4% by weight, starch 3% by weight, olive oil 10% by weight and the remainder may be purified water. .

The chili sauce may further include starch, sugar, bean curd, ketchup, green onion, garlic, ginger, peas, sake, red pepper oil, and purified water in addition to the brewed vinegar.

Preferably, the weight of the whole chili sauce, the brewed vinegar 5% by weight, starch 35% by weight, sugar 1% by weight, soy bean paste 10% by weight, ketchup 10% by weight, green onion 2% by weight, garlic 2% by weight, ginger 1 It may include weight%, peas 3% by weight, sake 5% by weight, red pepper oil 2% by weight and the balance of purified water.

In addition, the mayonnaise sauce may further include starch, sugar, egg yolk, herbs and the balance of olive oil in addition to the brewed vinegar.

Preferably, based on the weight of the whole mayonnaise sauce, it may include 7% by weight of the brewed vinegar, 35% by weight starch, 1% by weight sugar, 4% by weight of egg yolk, 3% by weight of herbs and the balance of olive oil.

In addition, the wasabi soy sauce may further include wasabi (horseradish), sugar, green onions, garlic, ginger and soy sauce in addition to the brewed vinegar.

Preferably, 15% by weight of the brewed vinegar, 35% by weight of wasabi (wasabi), 1% by weight of sugar, 2% by weight of green onion, 2% by weight of garlic, 1% by weight of ginger and the balance of soy sauce It may include.

In addition to the brewed vinegar, the red pepper sauce sauce may further comprise red pepper paste, sugar, garlic, ginger and the remaining purified water.

Preferably, based on the total weight of the chili pepper sauce, 15% by weight of the brewed vinegar, 60% by weight of kochujang, 5% by weight of sugar, 2% by weight of garlic, 1% by weight of ginger and the remaining purified water.

The present invention provides a method for producing a vinegar, the step of extracting the cactus extract from the cactus; And adding the cactus extract to alcoholic fermentation vinegar to prepare a mixture, and adding acetic acid bacteria to the mixture to ferment and ferment acetic acid to provide a functional brewed vinegar having the best taste and nutrition.

The cactus extract in the production method of brewing vinegar of the present invention may be any one cactus selected from the group consisting of bogeum, Daekyung and Kumho having nontoxic, sulfated and anti-obesity activity.

In addition, the present invention is any one selected from the group consisting of pork cutlet sauce, mustard sauce, chili sauce, mayonnaise sauce, wasabi soy sauce and ultra red pepper sauce, characterized in that it comprises the step of adding the brewed vinegar prepared by the above method It provides a method for preparing a source of.

Hereinafter, examples and experimental examples of the present invention will be described. The following Examples and Experimental Examples are intended to explain the present invention in more detail, and the scope of the present invention is not intended to be limited thereto.

Example 1 Preparation of Brewed Vinegar Based on Bogum Extract

1. 3 kg of the gum was washed thoroughly with water, and the washed gum was cut. The cut gum was added to a mixed solvent of purified water 19 L and 1 L of ethanol and solvent extracted at 90 ° C. for 8 hours to obtain a bo gum extract.

2. 300 ml of the bogeum extract of 1. was added to 10 L of alcoholic fermentation vinegar to prepare a mixture which became a substrate of acetic acid fermentation. Acetobacter aceti , which is acetic acid, was inoculated into the mixture, followed by acetic acid fermentation at 32 ° C. for 5-6 days.

3. The acetic acid fermented product was maintained at 30 ° C. for 4 to 5 days to prepare a brewed vinegar.

Example 2 Preparation of Brewed Vinegar Based on Large Diameter Extract

1. The large diameter 3 kg was washed with water and the washed large diameter was cut | disconnected. To the cut large diameter was added to a mixed solvent of purified water 19L and 1L ethanol and solvent extraction at 90 ℃ for 8 hours to obtain a large diameter extract.

2. 300 ml of the above-mentioned large diameter extract was added to 10 L of alcoholic fermented vinegar to prepare a mixture serving as a substrate for acetic acid fermentation. Acetobacter aceti , which is acetic acid, was inoculated into the mixture, followed by acetic acid fermentation at 32 ° C. for 5-6 days.

3. The acetic acid fermented product was aged for 4-5 days while maintaining 30 ℃ to prepare a brewed vinegar.

Example 3 Preparation of Brewed Vinegar Based on Kumho Extract

1. 3 kg of Kumho was washed thoroughly with water, and the washed Kumho was cut. The cleaved Kumho was added to a mixed solvent of purified water 19 L and 1 L of ethanol and solvent extracted at 90 ° C. for 8 hours to obtain a Kumho extract.

2. 300 ml of the Kumho extract of 1. was added to 10 L of alcoholic fermentation vinegar to prepare a mixture which became a substrate of acetic acid fermentation. Acetobacter aceti , which is acetic acid, was inoculated into the mixture, followed by acetic acid fermentation at 32 ° C. for 5-6 days.

3. The acetic acid fermented product was maintained at 30 ° C. for 4 to 5 days to prepare a brewed vinegar.

Example 4-6 Preparation of Pork Cutlet Sauce Containing Brewed Vinegar

end. Example 4

1. Sugar 3.5% by weight, ketchup 23.5% by weight, red pepper powder 1.8% by weight, red pepper paste 2.8% by weight, starch syrup 5.9% by weight, garlic 2.3% by weight and ginger 0.5% by weight and boiled at 100 ℃.

2. Add 1.2% by weight of starch to 1. Stir well and boil for 2 minutes at 100 ° C.

3. The amount prepared by using the bogeum extract of Example 1 prepared in advance in step 2. 5% by weight of breakfast candles, onion 2.9% by weight, herbs 1.3% by weight, black pepper 0.1% by weight and the balance of purified water 100 Boiled for 2 minutes in a fire of ℃ to prepare a pork cutlet sauce.

I. Example 5

Instead of 5% by weight of the brewed vinegar prepared by using the bogeum extract of Example 1 as a substrate, 5% by weight of the brewed vinegar prepared by using the large diameter extract of Example 2 was added as in Example 4. Tonkatsu sauce was prepared by the method.

All. Example 6

Instead of 5% by weight of the brewed vinegar prepared by using the bogeum extract of Example 1 as a substrate, 5% by weight of the brewed vinegar prepared by using the Kumho extract of Example 3 was added as a substrate. Tonkatsu sauce was prepared by the method.

Example 7-9 Preparation of Mustard Sauce Containing Brewed Vinegar

end. Example 7

1. Stir well by mixing mustard 35% by weight, honey 2% by weight, egg yolk 4% by weight and starch 3% by weight.

2. Mustard sauce was prepared by mixing 7 wt% brewed vinegar, 10 wt% olive oil and the balance of purified water prepared by using the bogeum extract of Example 1 prepared in advance as a substrate.

I. Example 8

Instead of 7% by weight of brewed vinegar prepared using the bogeum extract of Example 1 as a substrate, 7% by weight of brewed vinegar prepared using the large diameter extract of Example 2 was added as in Example 7. The mustard sauce was prepared by the method.

All. Example 9

Instead of 7% by weight of brewed vinegar prepared by using the bogeum extract of Example 1 as a substrate, 7% by weight of brewed vinegar prepared by using the Kumho extract of Example 3 as a substrate was added. The mustard sauce was prepared by the method.

Example 10-12 Preparation of Chili Sauce Containing Brewed Vinegar

end. Example 10

1. Mix starch 35%, sugar 1%, soy bean paste 10%, ketchup 10%, green onion 2%, garlic 2%, ginger 1% and peas 3% by weight at 100 ° C for 5 minutes. Roasted

2. 5 wt% of sake and 2% by weight of red pepper oil were added to 1. and further roasted at 100 ° C. for 5 minutes.

3. 5 wt% of the brewed vinegar prepared by using the bogeum extract of Example 1 prepared in advance as a substrate and the remaining purified water were added, followed by further roasting at 100 ° C. for 5 minutes to prepare a chili sauce.

I. Example 11

Instead of 5% by weight of the brewed vinegar prepared by using the bogeum extract of Example 1 as a substrate, 5% by weight of the brewed vinegar prepared by using the large diameter extract of Example 2 was added as in Example 10. Chili sauce was prepared by the method.

All. Example 12

Instead of 5% by weight of brewed vinegar prepared by using the bogeum extract of Example 1 as a substrate, 5% by weight of brewed vinegar prepared by using the Kumho extract of Example 3 as a substrate was added. Chili sauce was prepared by the method.

Example 13-15 Preparation of Mayonnaise Sauce Containing Brewed Vinegar

end. Example 13

1. 35 wt% starch and 1 wt% sugar, 4 wt% egg yolk and 3 wt% herbs were mixed.

2. Mayonnaise sauce was prepared by mixing 7% by weight of brewed vinegar and the balance of olive oil prepared by using the bogeum extract of Example 1, prepared in advance in 1. as a substrate.

I. Example 14

Instead of 7% by weight of brewed vinegar prepared by using the bogeum extract of Example 1 as a substrate, 7% by weight of brewed vinegar prepared by using the large diameter extract of Example 2 was added. Mayonnaise sauce was prepared by the method.

All. Example 15

Instead of 7% by weight of brewed vinegar prepared by using the bogeum extract of Example 1 as a substrate, 7% by weight of brewed vinegar prepared by using the Kumho extract of Example 3 as a substrate was added. Mayonnaise sauce was prepared by the method.

Example 16-18 Preparation of Wasabi Soy Sauce Containing Brewed Vinegar

end. Example 16

1. Wasabi (wasabi) 35% by weight, sugar 1% by weight, green onion 2% by weight, garlic 2% by weight, ginger 1% by weight was mixed.

2. Wasabi soy sauce was prepared by adding 15% by weight of the brewed vinegar and the remaining soy sauce prepared using the bogeum extract of Example 1 prepared in advance as a substrate and mixing the remaining soy sauce.

I. Example 17

Instead of 15% by weight of brewed vinegar prepared by using the bogeum extract of Example 1 as a substrate, except that 15% by weight of brewed vinegar prepared by using the large diameter extract of Example 2 was added. Wasabi soy sauce was prepared in the same manner.

All. Example 18

Instead of brewing vinegar prepared by using the gum extract of Example 1 as a substrate 15% by weight, 15 wt% of brewed vinegar prepared by using the Kumho extract of Example 3 as a substrate was added as Wasabi soy sauce was prepared by the method.

Example 19-21 Preparation of Red Pepper Seasoning Sauce Containing Brewed Vinegar

end. Example 19

1. 60 wt% kochujang, 5 wt% sugar, 2 wt% garlic, 1 wt% ginger was mixed.

2. The brewed vinegar prepared by using the bogeum extract of Example 1 prepared in advance in 1. and 15% by weight of the remaining purified water were added and mixed well to prepare a super pepper sauce sauce.

I. Example 20

Instead of brewing vinegar prepared by using the bogeum extract of Example 1 as a substrate 15% by weight, 15 wt% of brewed vinegar prepared by using the large diameter extract of Example 2 was added as An ultra pepper sauce sauce was prepared by the method.

All. Example 21

Instead of brewing vinegar prepared by using the gum extract of Example 1 as a substrate 15% by weight, except that 15 wt% of brewed vinegar prepared using the Kumho extract of Example 3 as a substrate was added as An ultra pepper sauce sauce was prepared by the method.

Experimental Example 1 Non-toxic, Antioxidant, and Anti-Obesity Tests of Cactus Extracts

For cactus extract used as a substrate for brewing vinegar, 1) Toxicity test by apoptosis, 2) Electron donating (DPPH) test and 3) Pancreatic lipase activity inhibitor and Inhibitory assay was performed. In order to first examine the nontoxic, antioxidant and antiobesity effects of the brewed vinegar and sauce of the present invention, the following experiment was conducted.

1. Toxicity test by cell death

(1) Obtain cactus (bogeum, Daegyeong, Kumho) extracts (samples), re-dissolve each extract in DMSO at 100ug / ml, and add 10ul of solution to osteoblastoma U2OS proliferating on a 30mm plate. Treatment was carried out. At this time, the culture medium was treated with 1% penicillin / streptomycin (Invitrogen, UK) in Dulbecco's modified Eagle's Medium containing 10% fetal bovine serum (Hyclone, Logan, UT) and etoposide 20 uM as a control. And DMSO only. Twenty four hours after each sample was treated, the cells were observed for proliferation by using an optical microscope, and the toxicity of each sample was determined according to the condition of the cells. [No effect (-)] and mildly toxic [+] )], Toxic [++], and very toxic [+++]. The results of cytotoxicity by the apoptosis were shown in Table 1 below.

TABLE 1 Cytotoxicity Results 1

sample Treatment concentration (ug / ul) Cytotoxicity
Bog

4.0 - 2.0 - 1.0 - 0.6 -
Daekyung

4.0 - 2.0 - 1.0 - 0.8 -
Kumho

4.0 - 2.0 - 1.0 - 0.8 -

(2) In addition, the cytotoxicity test of cactus, which is likely to be used only as an anticancer agent because of its high cytotoxicity among gourmet cactus, was also compared (see Table 2 below).

TABLE 2 Cytotoxicity Results 2

sample Treatment concentration (ug / ul) Cytotoxicity issue 1.0 +++ Sprain 1.0 +++ Monthly payment 1.0 +++ Black Wizard 1.0 +++ Phoenix 1.0 +++ bouillon 1.0 +++ Cheongsol 1.0 +++

(3) As can be seen in Table 1 and Table 2, the stability test results using the cell line was found to be non-toxic to Bogeum, Daekyung, Kumho. Comparative topics, sprains, January gold, black wizard, phoenix, bouillon, blue sol, etc. showed strong cytotoxicity even at 1ug / uL, which was impossible for food use, but showed potential for future development as anticancer agent.

2. Electron Donation Measurement Experiment

(1) The electron donating abilities that stop the oxidation process by removing free radicals by providing electrons as a method of measuring antioxidant power are modified by the method of Mensor et al. (2001). Reducing power of each sample was measured by the electron donating effect of DPPH (α, α-diphenyl-picrylhydrazyl) on extracts (bogeum, Daegyeong, Kumho, Topical) extract (vitamin C, BHT as a comparative object). That is, 2.5 ml of each sample was mixed with 1 ml of 0.3 mM DPPH solution, the reaction solution was mixed for about 10 seconds, and reacted at room temperature for 10 minutes, and then absorbance was measured at 525 nm using a spectrophotometer.

(2) DPPH was measured at the concentration of 1 mg / ml for Kumho, Daekyung, Bogum, and Topicals as shown in FIG. 1, and vitamin C having antioxidant activity and BHT as a synthetic antioxidant were used as a control. That is, compared with Vitamin C and BHT, it showed about 70-80% of electron donating activity in topic, and about 30-40% in bogeum and large diameter. Therefore, it could be said that it was proved as a functional extract having some degree of antioxidant effect, although not vitamin C or BHT level (see Fig. 1).

 3. Screening and Inhibition of Pancreatic Lipase Activity Inhibitors

(1) Inhibiting the activity of pancreatic lipase (Pancreatic lipase) to prevent the fat absorption of the ingested fat in the body because it can be prevented from obesity due to excessive intake of fat.

Each sample prepared by cactus bogeum, Daegyeong, Kumho, and Cactus cacti were prepared to have a concentration of 1 mg / ml, mixed with pancreatic lipase solution for 3 minutes, and plated with tributylin (tributylin). Four hours after dispensing on the paper disk of the medium, the size of the clear zone (clear zone) was measured by first searching for a sample with a small ring size was selected cactus samples that inhibit the activity of pancreatic lipase. The selected sample was used to measure pancreatic lipase activity inhibition activity, and the amount of oleic acid separated from triolein was measured according to the method of Bitou et al.

In other words, the substrate was prepared by adding 90 μmol triolein, 45 mg gum arabic and 9.45 μmol taurocholic acid to 9 ml of 0.1 M N-tris (hydroxymethyl) methyl-2-aminoethanesulfonic acid (pH 7.0) added with 0.1 M NaCl for 5 minutes by ultrasonic wave. Prepared by treatment. The reaction solution for measuring lipase activity was prepared by mixing 15 μl of enzyme solution (pancreatic lipase (1500 U / ml), 5 μl of plant extract, 180 μl of substrate solution) so that the volume of the final reaction solution was 200 μl, and then pH 7.0, reaction. It reacted at the temperature of 37 degreeC for 30 minutes.

Determination of oleic acid produced after enzymatic reaction was carried out by chloro-form / heptane containing 2% (v / v) methanol in 0.2 ml of the reaction solution after the enzymatic reaction according to the method of Zapf et al. : 1) 3 ml of solution was added and stirred for 10 minutes, followed by centrifugation (2,000 × g) for 10 minutes to remove the aqueous layer. 1 ml of copper reaction solution was added thereto and stirred for another 10 minutes, followed by centrifugation (2,000 × g) for 10 minutes, and 1 ml of an organic solvent layer containing oleic acid and copper salt extracted. 1 ml of 0.1% (w / v) batho-cuprione solution containing 0.05% (w / v) 3-tert-butyl-4-hydroxyanisole was added, and the absorbance was measured at 480 nm to quantify oleic acid. Enzyme activity was measured.

(2) Triglycerides, which are essentially triglycerides, must be broken down into fatty acids and glycerol in order for any ingested fat to be absorbed into the body through the intestinal wall. The action of pancreatic lipases secreted by the pancreas breaks down tri-glycerides into fatty acids and glycerol, so that the fats taken from food are absorbed into the body. Therefore, inhibiting the activity of pancreatic lipase is known to prevent obesity due to excessive intake of fat because it inhibits the body's absorption of ingested fat into the body.

In this experiment, the activity inhibitors of pancreatic lipase were searched for 22 kinds of edible and gourmet cactus grown in Goyang City, and the results are shown in Table 3 below. In other words, edible cactus showed enzymatic inhibitory activity in bogeum, Daegyeong and Kumho, and showed strong inhibitory activity of lipolytic enzymes in sugar and bouillon for food use. Activity was shown (see Table 3 below).

Table 3 Results of Pancreatic Lipase Inhibitory Activity

sample Inhibition sample Inhibition Opuntia ficus-indica P. Miller (Bomb) + Kalanchoe tomentosa
(Woltoys) + Echinocactus grusonii (Kumho) + Echeveria (salary) ++ Opuntia spec + Kalanchoe daigremontiana
(Phoenix) + Crassula capitella (topic) - Aloe mitriformis ( infertile ) + Echeveria nerenbergii ( night and night ) ++ Echeveria harmsii ( lotus ) +++ Kalanchoe thyrsifolra (per person) +++ Chamaecereus silvestrii
(Cheongsol) + Haworthia fasciata
(Duodenum) + Opuntia compressa (centennial) - Orostachys japonicus (wasong) - Chamaecereus ( mountain , yellow) + Crassula ovata (sprain) + Gymnocalycium mihanovichii (undead, enemies) + Aeonium decorum ++ Gymnocalycium mihanovichii (unbened, black) + Aeonium arboreum (Black Mage) + Hyloceruns trigonus
(delta) ++

(In Table 3, "+++ represents very strong inhibition, ++ strong inhibition, + inhibition,-no inhibition.")

(3) In addition, the inhibition ability of the first selected pancreatin lipase activity inhibiting cactus was measured by oleic acid separated from triolein according to the method of Bitou et al., The results were as shown in FIG. Orlistat of 2 was used in the experiment as a control as an anti-obesity drug.) Among the cactus, pancreatin lipase activity inhibitory effect was observed in bogeum and large diameter (see Fig. 2).

(4) In addition, in order to confirm the pancreatic lipase inhibitory ability of cheonnyeoncho and baeknyeoncho, which are currently distributed in the market, the results of experiments compared with the primary selected in this study using triolein (triolein) is shown in FIG. (See FIG. 3).

The natural vinegar and baeknyeoncho, which are currently in the market, have been shown to have no pancreatic lipase inhibitory activity. Rather, it has been found that there is an ingredient that promotes fat breakdown to promote fat absorption. Therefore, as shown in the results of this study, it would be possible to develop obesity-preventing foods by suppressing lipolysis using a test.

Experimental Example 2 Characteristic Characteristics and Sensory Test of the Brewed Vinegar

1. Characteristics of Brewed Vinegar

(1) pH and total acidity measurement

Measured by pH meta (691 pH meter, Metrohm, Swiss), the total acidity was converted to acetic acid by neutralization titration with 0.1 N sodium hydroxide solution.

(2) brownness and turbidity measurement

Brown and turbidity was measured using a spectrophotometer (UV Spectrophotometer 1601, Japan). Brownness was measured for absorbance at 420nm, turbidity was measured for absorbance at 660nm.

(3) Measurement of the total amount of free sugars and organic acids

Total glass sugar and total organic acids were analyzed by the 0.45㎛ membrane filter sample under the conditions shown in Table 4.

TABLE 4 HPLC Operating Conditions

Condition Glass sugar Organic acid Instrument Shimadzu Shimadzu column NH2 Sunfire C18 menstruum 85% acetonitrile H ₂ 0 pH 2.4 (adjusting with H ₂ SO ₄ ) Flow rate 1.0 mL / min 0.5 mL / min Checker RI UV 210nm Volume injected 20 μl 20 μl

(4) Characteristic results of the brewed vinegar

Characteristic results of the brewed vinegar manufactured by the method of Example 1-3 using sago vinegar (OTTOGI product) sold on the market as a control are shown in Table 5 below.

TABLE 5

Quality characteristics pH Total acidity (%) Brown road Turbidity Total glass equivalent
(Mg%) Total Organic Acid
(Mg%) Example 1 3.44 5.7 0.17 0.04 345.10 5119.67 Example 2 3.31 5.6 0.17 0.04 357.48 5108.40 Example 3 3.40 5.7 0.15 0.03 332.91 5121.21 Control
(Apple vinegar) 3.24 5.6 0.22 0.06 328.66 5128.68

As can be seen in Table 5, the brewed vinegar prepared according to the embodiments of the present invention was found to be inferior in quality compared to commercially available vinegar. As shown in the results of brown and turbidity, the aesthetic effect of vinegar was found to be superior to that of commercial products.

2. Sensory Test of the Brewed Vinegar

(1) The sensory test was performed by comparing the vinegar prepared by the method of Example 1-3 with apple vinegar (OTTOGI products) sold in the general market as a control. In this experiment, we conducted an unblind test and selected 20 people who were recognized as inspectors. The purpose was to explain the purpose of this experiment and conduct appropriate training.

The evaluation items were acidity, sweetness, flavor, and overall taste of vinegar, and the evaluation of each characteristic was carried out using a 9-point scale method (average of 20 people's preferences, rounded to the nearest decimal place). It is shown as. Table 6 below shows the results of the sensory test.

Table 6 Sensory Test Results of Brewed Vinegar

Sour taste sweetness Flavor A comprehensive taste Example 1 8 7 7 7 Example 2 8 6 8 7 Example 3 7 6 7 7 Control
(Apple vinegar) 8 5 5 5

(2) As shown in the results of Table 6, it was found that the brewing vinegar prepared by the manufacturing method of the present invention is higher in preference than the control. However, this experiment can be used as an index to measure the degree of rejection of taste as a food.

Experimental Example 3 Characteristic Characteristics and Sensory Test of Prepared Sources

1. Sensory tests of the prepared sources

The sensory test was performed by comparing the sauce prepared by the method of Example 4-21 with the sauce containing apple vinegar sold in the general market as a control. In this experiment, we conducted an unblind test and selected 20 people who were recognized as inspectors. The purpose was to explain the purpose of this experiment and conduct appropriate training.

The evaluation items were the sweetness, sourness, flavor, texture, and overall taste of the sauce. The evaluation of each characteristic was carried out using a 9-point scale method (average of 20 people's degrees of preference, rounded to the nearest decimal place). Is shown to improve (see Table 7-12 below).

2. Sensory test results of each source

[Table 7] Sensory test results of pork cutlet sauce

sweetness Sour taste Flavor Organization Comprehensive Taste Example 4 8 5 8 7 7 Example 5 8 6 8 8 7 Example 6 7 6 8 7 7 Control 1 8 7 6 6 6

(Control 1 is a sauce prepared by adding an apple cider vinegar (OTTOGI product) instead of the brewed vinegar prepared by using the cactus extract of the present invention as a substrate when preparing the pork cutlet sauce.)

In the tonkatsu sauce, the sauce prepared by the examples was generally higher in preference than the control.

[Table 8] Sensory test results of mustard sauce

sweetness Sour taste Flavor Organization Comprehensive Taste Example 7 6 6 7 7 7 Example 8 6 7 7 6 7 Example 9 7 7 7 7 7 Control 2 6 8 6 6 6

(Control 2 is a sauce prepared by adding apple cider vinegar (OTTOGI product) instead of brewing vinegar prepared using the cactus extract of the present invention as a substrate when preparing a mustard sauce.)

In the mustard sauce, the sauce prepared by the examples was generally higher in preference than the control.

Table 9 Sensory Test Results of Chili Sauce

sweetness Sour taste Flavor Organization Comprehensive Taste Example 10 7 6 8 7 7 Example 11 6 5 7 7 6 Example 12 7 6 8 8 8 Control 3 5 7 5 6 5

(Control 3 is a sauce prepared by adding an apple cider vinegar (OTTOGI product) instead of a brewed vinegar prepared by using the cactus extract of the present invention as a substrate when preparing a chili sauce.)

In the chili sauce, the sauce prepared by the examples was generally higher in preference than the control.

[Table 10] Sensory test results of mayonnaise sauce

sweetness Sour taste Flavor Organization Comprehensive Taste Example 13 7 6 8 7 7 Example 14 7 6 8 8 8 Example 15 6 7 8 7 7 Control 4 5 7 5 5 5

(Control 4 is a sauce prepared by adding apple vinegar (OTTOGI product) which is commercially available instead of vinegar prepared by using the cactus extract of the present invention as a substrate when preparing mayonnaise sauce.)

In mayonnaise sauce, the sauce prepared by the examples was generally higher in preference than the control.

Table 11 Sensory Test Results of Wasabi Soy Sauce

sweetness Sour taste Flavor Organization Comprehensive Taste Example 16 7 8 8 8 8 Example 17 8 7 7 8 8 Example 18 7 8 7 7 7 Control 5 5 7 5 6 6

(Control 5 is a sauce prepared by adding apple cider vinegar (OTTOGI product) instead of the brewed vinegar prepared by using the cactus extract of the present invention as a substrate when preparing wasabi soy sauce.)

In the wasabi soy sauce, the sauce prepared by the examples was generally higher in preference than the control.

[Table 12] Sensory Test Results of Red Pepper Seasoning Sauce

sweetness Sour taste Flavor Organization Comprehensive Taste Example 19 8 8 7 7 8 Example 20 8 7 8 8 8 Example 21 8 8 8 7 8 Control 6 6 7 5 5 6

(Control 6 is a sauce prepared by adding an apple cider vinegar (OTTOGI product) instead of the brewed vinegar prepared by using the cactus extract of the present invention as a substrate when preparing an ultra pepper sauce sauce.)

In the ultra pepper sauce, the sauce prepared according to the embodiments was generally higher in preference than the control.

The present invention provides a brewed vinegar and sauce having a rich taste and nutrition, and a method of preparing them, having an effect of anti-obesity, antioxidant, etc., providing high-quality functional food to the general consumer, and providing a systematic and efficient food production to the supplier. It is expected to make profits and to contribute to the industrial development of the country.

1 shows the electron donating activity of the cactus extract.

Figure 2 shows the inhibitory ability of pancreatic lipase of the cactus extract using Triolein (Triolein).

Figure 3 shows the inhibitory ability of pancreatic lipase of cheonnyeoncho (root, stem, fruit) and baeknyeoncho (stem) and bogeum, sugar extract.

Claims (6)

delete delete delete After washing, cutting any one cactus selected from the group consisting of Opuntia ficus-indica P.Miller , Opuntia spec , and Kumho ( Echinocactus grusonii ) having non-toxic, antioxidant and anti-obesity activity. After adding the mixed solvent of purified water 19L and 1L ethanol for 3kg of the cactus cut and extracted at 90 ℃ for 8 hours to obtain a cactus extract; Adding 10 l of alcoholic fermentation vinegar to 300 ml of the cactus extract to obtain a mixture which becomes a substrate of acetic acid fermentation; It was inoculated in acetonitrile bakteo Oh Shetty (Acetobacter aceti) chosangyun the mixture that is the substrate of the step of the acetic acid fermentation by acetic acid fermentation for 5-6 days at 32 ℃ obtain the acid fermentation; And A method of producing a brewed vinegar, characterized in that the; acetic acid fermented to maintain the temperature of 30 ℃ aging for 4 to 5 days. delete Claim 1 claim 4, including the step of adding brewed vinegar prepared by the method of claim 4, the sauce selected from the group consisting of pork cutlet sauce, mustard sauce, chili sauce, mayonnaise sauce, wasabi soy sauce and ultra pepper sauce sauce The method of preparing a sauce for food addition, characterized in that the vinegar is added to the sauce to be 5-15% of the total weight of the sauce.

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