KR101072585B1 - The manufacturing method of a dried persimmon containing propolis extract and the dried persimmon - Google Patents

Abstract

The present invention relates to a method for producing dried persimmons containing a liquid extract of Propolis (resin material made by bees) and dried persimmons produced thereby.

The dried persimmon production method of the present invention described above,

Immediately peeling the persimmon peel and soaking in water dilution solution of propolis liquid extract for 2-5 minutes to absorb and apply propolis to the inside and the surface of persimmon;

Air drying for 25-30 days; And

Storing in the freezer; characterized in that consisting of.

At this time, the diluent of the liquid propolis extract, the propolis ingot in the fermentation alcohol of 70 ~ 80%, stirred and filtered to obtain a liquid extract of the propolis, and then diluted the liquid extract in water, but the liquid Proflix extract It is characterized in that it is obtained by making the weight ratio of water 1: 150-200.

In addition, the liquid extract of the propolis before dilution is characterized in that the flavonoid content is 1% by weight.

Dried persimmon, Propolis, Semi-dry, Mold, Functional dried persimmon

Description

The manufacturing method of a dried persimmon containing propolis extract and the dried persimmon}

The present invention relates to a method for producing dried persimmon containing a liquid extract of Propolis (resin made by bees) and dried persimmon produced thereby. The present invention more specifically, by containing a liquid extract of propolis in the dried persimmon, which is not frequently given functionality even though the product is frequently consumed, by utilizing the antimicrobial activity against the fungus of the propolis, and improve the preservation of dried persimmon, conventional room temperature When dried persimmons were distributed at 3 days, the prevention of mold was observed with the naked eye from the 3rd day, and the consumer's health was protected from apratoxin, a toxic substance produced by the mold, and the antioxidant function of propolis was more It relates to a method to be provided and the dried persimmon.

Persimmons are divided into sweet persimmons and persimmon persimmons, which are not much harder to grow than other fruit trees. Persimmon helps digestion, strengthens the organs, and has pharmacological effects such as hemostasis, relieving asthma, hangover, intestinal action, and tonic action. . However, persimmons having the above-mentioned advantages, like other fruits and vegetables, are shipped at a time because they are difficult to store, and some of the persimmon fruit is used as raw persimmon by desorption (脫 澁) or manufactured during the New Year or semi-dry (dried persimmon).

On the other hand, dried persimmon is known to be effective to stop hiccups when eaten by the moon, and dried persimmon is used to eliminate blood clots and to control waste heat, blood soil, nausea, long wind and hemorrhoids. Like this, persimmon contains the active ingredient of persimmon is concentrated and contains a variety of nutritional and physiological functional characteristics, but it is deteriorated in the distribution process, it is necessary to further increase the preservation.

If you look specifically, before the lunar calendar 8. 20. (Hanro), the persimmon tree harvested raw and finished the bark after 30 days of natural drying to make a dried persimmon. This dried persimmon is stored frozen and stored for long-term storage and sold as a commodity.However, when it is distributed at room temperature, harmful microorganisms (such as mold) are easily propagated with moisture and sugars from around 3 days. Many problems arise with the commerciality.

In order to solve the above problems, a physical method is to put an ice pack in an ice box and deliver it, but there is a fundamental limitation in preventing harmful microorganisms cultured during drying after peeling the shell from raw persimmon.

In addition, in order to extend the permeability of dried persimmons, sulfur dioxide has been smoked and treated with coal briquettes, but the safety of the producers and the environment of the producers, such as causing allergic reactions of sulfur dioxide, side effects of the respiratory system, and corrosion of facilities (steel), etc. In addition to desolation, the stability of dried persimmons has been raised. Residual sulfur dioxide analysis of sulfur fumigated dried persimmons at the Sangju Persimmon Test Laboratory of Gyeongsangbuk-do Agricultural Research and Development Institute ("Monni Williams Williams" according to KFDA standards) The results of fumigation for 5 minutes per m3 for 10 minutes 2.0 ppm and 20g for 10 minutes after 9 weeks After 9 weeks, 9.8ppm and 20g were fumigated for 40 minutes, and after 9 weeks, 14.0ppm of residual sulfur dioxide existed in dried persimmon. Indeed, the production of dried persimmons in farmhouses need to be improved because they use more sulfur for a longer time than the above experimental group.

In order to suppress the propagation and preservation of harmful microorganisms of dried persimmons, wood preservatives and synthetic preservatives, which are bactericidal and insecticidal ingredients, may be used, but the resistance to harmful microorganisms is increased, and consequently, the result is contrary to the image of eco-friendly dried persimmons. In particular, the mold, which is observed with the naked eye from the third day at room temperature during the distribution process, lowers the mercury by the mold itself, but the fungal toxin (Mycotoxins) is a secondary metabolite produced by the fungus, which causes diseases or abnormal physiological effects in humans. It is known. In addition, Aflatoxin, one of the fungal toxins, is known to cause mutations, carcinogenesis, and malformation in animals and liver cancer in humans.

In addition, the use of natural products with strong aromatic properties may increase the preservation somewhat, but there is a problem that changes the color, taste, palatability of the dried persimmon.

Moreover, the conventional methods described above focus only on the convenience of preservation and distribution of dried persimmons, and there is no consideration of residual substances such as sulfur dioxide used in the processing process, and does not consider the functional aspects of dried persimmons. Dried persimmon is a natural food that is frequently consumed, so if other functionalities are added in accordance with the modern trend, it is expected that it will contribute to the increase of commerciality.

In conclusion, there is an urgent need for a method that can secure both perishability and functionality.

The present invention has been made to solve the above problems, the object of the present invention is to increase the preservation and functionality of dried persimmon.

It also aims to increase the utilization of persimmons and maximize the value of dried persimmons, thereby improving national health and improving farmers' profits.

The inventors have devised a method for preparing a liquid extract of propolis and putting it into persimmon, the concept of binding propolis to persimmon is the first idea that has not been attempted in the past.

Dried persimmon production method of the present invention for achieving the above object,

Immediately peeling the persimmon peel and soaking in water dilution solution of propolis liquid extract for 2-5 minutes to absorb and apply propolis to the inside and the surface of persimmon;

Air drying for 25-30 days; And

Storing in the freezer; characterized in that consisting of.

At this time, before storing the dried persimmon in the freezer, spray the water dilution of the propolis liquid extract into the persimmon 1-2 times to further suppress harmful microorganisms, and the antioxidative activity of the propolis and the antibacterial activity in the oral cavity. The height is characterized by the addition of a step.

Further, in each case, the diluent of the liquid propolis extract is added to the fermentation alcohol of 70-80% fermentation alcohol, stirred and filtered to obtain a liquid extract of propolis, and then diluted the liquid extract in water The weight ratio of the liquid fleece extract to water is characterized in that it is obtained by 1: 150 ~ 200.

In addition, the liquid extract of the propolis before dilution is characterized in that the flavonoid content is 1% by weight.

The present invention is also characterized by a dried persimmon containing a propolis liquid extract, prepared by the above methods.

Fermented alcohol is obtained by distilling the result of the fermentation process by enzyme using grain as a raw material, also called ethanol or ethyl alcohol. The Korean tax law defines that "fermented water or sugar-containing water is fermented and distilled to more than 85 degrees alcohol, distilled to more than 85 degrees containing alcohol." In the present invention, distilled distilled water is used in the fermentation alcohol to ensure the safety of the fire in the working process and use a fermentation alcohol diluent of about 70-80% alcohol content to extract the most active ingredients of propolis.

Bees take resin from trees and make propolis, in addition to pure propolis, many substances are mixed with alcohol-soluble resigns (approximately 80%, depending on where they are collected). The alcohol-soluble fraction accounts for about 20%. Common constituents of propolis consist of viscous resins 50-55%, waxes 30%, essential oils 8-10%, pollen 5%, and other minerals.

As such, propolis may vary depending on the method of bee collection, but 70 ~ 80% of the lipophilic natural compound is used to extract 70 ~ 80% fermented alcohol to maximize the fat-soluble components. In the results of the inventors of the present invention, flavonoids showed the highest extraction value when propolis was extracted from ethanol at around 75%.

Next, the propolis liquid extract used in the present invention comprises about 1% by weight of flavonoids, which is a functional indicator component reference value of the Health Functional Food Code, which is mandated by the Act on Health Functional Foods, and pro-paramaric acid and cinnamon acid are identified. It is preferable to use a polyextract extract (for domestic propolis, parakumaric acid averages about 30.0 μg / mL and cinnamic acid about 7.64 μg / mL). This is because these indicators are natural indicators that affect antibacterial and antioxidant activities. For reference, the reason for adjusting the flavonoid content to 1% by weight is that the functional foods are notified for the functionality of the propolis extract containing 1% or more flavonoids. In addition, dilution ratio and functionality can be easily predicted when dipping or spraying persimmons from farmhouses into propolis, and high purity propolis that satisfies the legal requirements such as laws on dietary supplements during propolis production and extraction. This is because it is a standard for use.

The present invention, while maintaining the subtle scent of pine and indigenous colors of propolis, while dipping or spraying the propolis diluent, which has been reported functionally antioxidant and antibacterial action in the oral cavity by the Food and Drug Administration to enhance the preservation, In addition to the unique ingredients of dried persimmons, high added value increases the preservation by increasing the functionality of dried persimmons through the flavonoids, para-coumaric acid, and cinnamon contained in propolis as well as inhibiting harmful microorganisms (fungus, etc.) due to the antibacterial action of propolis. Provides dried persimmons.

The present invention in the process of manufacturing propolis dried persimmon immersed in the dilution of the liquid extract of propolis or sprayed dilution of the liquid extract of propolis to the persimmon immediately before storage in the freezer after drying, the inside of the pulp of dried persimmon As a technology for adsorbing propolis extract on the surface, according to the present invention, while maintaining the unique taste and color of dried persimmons, the antioxidant and antibacterial action of flavonoids, para-coumaric acid and cinnamic acid, which are functional ingredients included in propolis It can be used to greatly increase the eco-friendly preservation capacity for harmful microorganisms, and can obtain a high value-added dried persimmon further enhanced.

Referring to the manufacturing method of dried persimmon to be provided by the present invention.

In order to carry out the present invention, the persimmon is harvested from the persimmon tree after August 20 (Hanro) in the lunar calendar, and then peeled, and then immersed in a water dilution of propolis (1: 150 to 200 weight ratio, 0.005 to 0.0067 mg / g). After drying, the dried persimmon is prepared, or after drying, the sprayed water dilution (1: 150 ~ 200 weight ratio) of propolis is added to spray the propolis dilution (1: 150 ~ 200 weight ratio) in and out of the dried persimmon immediately before storage. Coated to prepare dried persimmon having the functionality of the antioxidant function and antibacterial action of the propolis.

Propolis is a resinous material with a unique fragrance and stickiness, made by mixing bees with resins obtained from various plants and their saliva. It is known as a mysterious natural substance that increases the active ingredient by aging and fermentation using the temperature and humidity inside the beehive, which is kept constant throughout the year after being combined with its saliva.

Plants secrete sap to heal growth and wounds. Bees take tree sap and mix it with saliva enzymes in a beehive that maintains a constant temperature and humidity to mature propolis and store it inside the hive. When the balance of the beehive weakens due to the distribution, or when the balance is broken due to the invasion of external products (such as wasps), viruses or bacterial fungi naturally occur. In particular, due to the high sugar content stored in the low bee inside the beehive is an environment in which the optimum conditions for breeding harmful microorganisms are formed, so it changes like a hotbed of harmful microorganisms such as sudden viruses, bacteria, fungi. However, normal beehives remain sterile despite the constant temperature and humidity throughout the year, due to the excellent natural antibacterial activity of propolis. It is well known at the beekeeping site that 100% propolis harvesting is not possible to prevent the death of the bonggun caused by viruses, harmful bacteria and harmful microorganisms (fungus, etc.) by spraying or applying any antibiotic (penicillin).

Antioxidant activity and antibacterial activity in the oral cavity have been reported as a function of propolis (as disclosed in the Health Functional Food Code issued by the Food and Drug Administration). In published journals and experimental papers, in addition to antibacterial and antioxidant activities, cell activity and tissue regeneration, anti-cancer and anti-cancer side effects are reduced, radiation side effects are reduced, gene damage is prevented, cardiovascular strengthening, immunity enhancement, hepatoprotection, antimutation, anti-inflammatory, anti-ulcer , Synergism, anti-aging, antibacterial and antiviral, antibiotic, analgesic effect, tooth protection, vaginal inflammation treatment, etc. have been published.

In the present invention, by applying propolis with the beneficial efficacy and functionality as described above in the form of dipping or spraying to improve the marketability of dried persimmon from harmful microorganisms while at the same time to improve the marketability of dried persimmons, the antioxidant activity and antibacterial action in the oral cavity Dried persimmon containing propolis is prepared.

In the present invention, after harvesting raw persimmons for the production of propolis dried persimmon peeling and peeling in about 2-5 minutes in dilution of propolis (1: 150 ~ 200 weight ratio) by propolis penetrating and coating inside and outside of the dried persimmon After drying and drying the dried persimmon in the freezer, the dipping solution of propolis is sprayed additionally by 1 ~ 2 times in the storage box, so that the propolis is coated on the dried persimmon surface.

Hereinafter, the present invention will be described in detail with examples.

1. As the Hanro (August 20, Lunar calendar), one of the 24 seasons, passed through the persimmon tree and cut the shells.

2. Add the propolis ingot to 70-80% fermentation alcohol, stir and freeze filter to obtain a liquid extract of propolis, and then add the liquid extract to water in a weight ratio of 1: 150 to 200 (= 0.005 to 0.0067 mg / Dilution with g) to prepare a dilution of liquid propolis extract.

Specifically, 6 kg of domestic propolis ingots are put into a 20 liter barrel, and as a solvent, the fermented alcohol of 95% alcohol content is diluted with distilled water to 75%. , Was stirred for about 2 months. After extracting the propolis, the beeswax was filtered as much as 20 times in a freezer (-25 ° C.) to remove beeswax as much as possible. [The beeswax is almost filtered during the filtering process in the freezer. When the temperature drops below zero, beeswax is used to filter beeswax using a filter cloth in the freezer. In this case, the filtration was performed at minus 25 ° C, especially because the solvent was fermentation alcohol (ethyl alcohol) having a lower freezing point than water.]

After the pure propolis extract was made, it was measured by spectrophotometer to measure the total flavonoid content to be 1% by weight. [Refer to the control method, if it is higher than 1% by weight, distilled water is diluted with fermented alcohol. 70% to 80% alcohol concentration is added by more than% flavonoids, and when it is lower than 1% by weight, alcohol is extracted by% of flavonoid deficiency at 30 ° C. with a vacuum cold concentrator].

As a result of measuring the flavonoid content obtained by diluting the extracted propolis stock solution with water (1: 150 to 200 weight ratio), it was about 0.005 to 0.006 mg / g (0.5 to 0.6%). The average contents of para-coumaric acid and cinnamon acid were 0.14-0.20 µg / mL and 0.02-0.05 µg / mL, respectively (described later in Table 1). In addition, "Propolis Extract Product" test request (A, 1F, Co., Ltd., 1183-5, Sa-dong, Sangnok-gu, Ansan, Gyeonggi-do, No. 08-820905-0001) as a result of the high-performance liquid chromatography graph (p)-Kumaric acid and Cinnamon acid was "identified" to meet the requirements of the Health Functional Food Code.

3. The peeled persimmons were immersed in the dilution of the propolis liquid extract prepared above for 2 to 5 minutes, buried on the surface of the persimmons and absorbed into the flesh of the persimmons, and then dried naturally for 25 to 30 days to obtain dried persimmons.

4. The dried persimmons immersed in the appropriate propolis extract mentioned above were frozen and stored as dried persimmons in the final semi-arid condition.

In order to prevent browning and mold of dried persimmon, dried persimmon treated with fumigant (sulfur dioxide, briquettes, and other additives) was found to be visible from the 3rd day of normal circulation, whereas propolis containing 1% flavonoids was observed. Dried persimmon was diluted with water (1: 150 ~ 200 weight ratio), and dried persimmon was stored in the freezer after 30 days at room temperature. No mold occurred. Up to a year there was no discovery of mold. This is due to the antimicrobial activity of propolis coated on the surface of dried persimmons when the raw material is shaved and immersed in a dilute solution of propolis.

The experimental results will be described in detail.

A. Inhibitory Activity of Fungi by Dilution Concentration of Propolis Extract

A-1.

① inoculated with the fungus growing in persimmon and incubated at 30 ℃ for 3 days.

② The same amount of fungi were incubated in 100 ml PDB medium containing 0.05%, 0.1%, 0.2%, 0.5%, 1.0% dilution concentration of propolis extract for 3 days.

③ Check the inhibitory power by measuring the weight of the fungus grown.

④ As a result, the dilution concentration of the propolis extract showed 0.05% of 80% of inhibitory activity and 0.5% ~ 0.7% (1: 150 ~ 200) of the present invention showed 100% of inhibitory power (Graph 1). As a result, when the dried persimmon distribution at room temperature can be confirmed with the naked eye in three days, the difference in the inhibitory power is confirmed.

A-2.

① The fungus growing from persimmon was isolated and inoculated with PDA by streaking on PDA (Pototo dextrose Agar) medium (fungal growth medium).

② After 18 hours of incubation in the incubation to confirm the fungus moistened 0.3% outside the range of 0.5% ~ 0.6% presented in the present invention in sample A propolis extract sample A, 0.5% in the range 0.5% ~ 0.6% in sample B The growth of fungi was confirmed.

③ As a result, it can be seen that there is an excellent antimicrobial activity at 0.5% than the concentration of 0.3% propolis extract as shown in Photo 1.

<Photo 1. Inhibitory ability of contaminated fungal bacteria by dilution concentration of propolis extract>

A-3.

① Persimmon incidence of the sulfur dioxide fumigation treatment group and the peroxide 0.5 wt% (1: 200) dilution treatment group and the change of the formulation was compared at room temperature.

② In the sulfur dioxide fumigation group, mold was visually observed after 3 days, but mold was not visually observed in dried persimmon immersed in 0.5% by weight (1: 200) dilution of propolis (photo 3).

③ At 30 days after the experiment, the sulfur fumigation treatment group had a lot of mold, so it was difficult to determine the form of dried persimmon, and the rot was odorous and odorous, but propolis 0.5% by weight (1: 200) diluent dipped dried persimmon immediately without mold. At room temperature drying is underway with sucrose (white powder containing many active ingredients by the enzyme reaction of persimmon) (Photo 3).

<Picture 3. Observation result of mold at room temperature after removing from freezer>

B. Table 1 shows data on the average content of para-coumaric acid and cinnamon acid.

C. DPPH radical scavenging effect on the surface of dried persimmons immersed in dilute propolis

① As a control, the synthetic antioxidant BHT was used as a control, and the radical scavenging effect increased depending on the dilution concentration of the experimental group (Table 2).

② The extract of propolis using fermented alcohol is superior to the natural antioxidant Tocopherol, and the data shows that the antioxidant activity is similar to that of the synthetic antioxidant BHT.

③ Experimental results show that even 0.5% by weight of propolis diluent (1: 200) can secure superior functionality than existing persimmons, and the antioxidant effect is more excellent when dipping or spraying persimmons by increasing the dilution ratio of propolis in the future. High value functional dried persimmons can be produced.

Claims (6)

Immediately peeling the persimmon peel and soaking in water dilution solution of propolis liquid extract for 2-5 minutes to absorb and apply propolis to the inside and the surface of persimmon; Air drying for 25-30 days; And Storing in the freezer; At this time, the water dilution of the liquid propolis extract, the propolis ingot is added to the fermentation alcohol of 70-80%, stirred and filtered to obtain a liquid extract of propolis, and then diluted the liquid extract in water but liquid propolis extract It is characterized by using what is obtained by making the weight ratio of water to 1: 150-200, Process for producing dried persimmons containing liquid propolis extract. The method of claim 1, Before storing the dried persimmon in the freezer, the water dilution of the propolis liquid extract was sprayed on the persimmon to further inhibit harmful microorganisms, and to increase the functionality of propolis' antioxidant function and antibacterial action in the oral cavity. Characterized in that Process for producing dried persimmons containing liquid propolis extract. delete The method according to claim 1 or 2, Liquid extract of propolis is characterized by using as containing 1% by weight of flavonoids, Process for producing dried persimmons containing liquid propolis extract. Dried persimmon containing a liquid extract of propolis, prepared by the method of claim 1 or 2. Dried persimmon containing a liquid extract of propolis prepared by the method of claim 4.