KR101273332B1 - Ketchup comprising rubus coreanus and making method of thereof - Google Patents

Abstract

The present invention relates to a ketchup comprising bokbunja (rubus coreanus) and a method for producing the same. More specifically, in the method of preparing ketchup and ketchup, the main ingredient of tomato paste, comprising the steps of adding and mixing bokbunja to tomato paste It relates to a ketchup comprising a bokbunja and a preparation method thereof.

Description

Ketchup comprising rubus coreanus and making method of the same

The present invention relates to a ketchup comprising bokbunja (rubus coreanus) and a method for producing the same. More specifically, in the method of preparing ketchup and ketchup, the main ingredient of tomato paste, comprising the steps of adding and mixing bokbunja to tomato paste It relates to a ketchup comprising a bokbunja and a preparation method thereof.

Ketchup (ketchup) is a kind of sauce (sauce) that is ground by crushing tomatoes, mushrooms, walnuts and the like, added with sugar, salt, vinegar and spices.

Depending on the main ingredients of ketchup, tomato ketchup using tomatoes and mushroom ketchup using mushrooms are used, but tomato ketchup mainly using tomatoes is used worldwide.

Ketchup is always on the table and used according to their preferences. It is used as an auxiliary condiment for sauces, and is often used for chicken rice, spaghetti, hamburgers, steaks, and omelets.

Tomato ketchup has been used for a long time as a main ingredient of tomato, but in recent years, from the health-oriented social aspects, tomato ketchup is still weak in its functionality.

Meanwhile, as a prior art related to the present invention, the pumpkin concentrate was washed and stripped in Korea Patent Publication No. 1991-11163, removed from fiber, and then pulverized, and then concentrated and concentrated by heating at 40-60 minutes at a temperature of 100 ° C. or higher, 800-900 g of pumpkin concentrate 55-60 ° C. After saccharifying for 5-6 hours at 20 ℃, add 20-40 g of garlic, 200-450 g of onion, 200 g of onion, and add 120-180 g of sugar, and then heat for 10 minutes. Cinnamon powder 5-25g, cloves 5-15g, black pepper powder 5-15g, red pepper powder 10-15g, while stirring and concentrating, adding sugar 100-150g, salt 50-150g, vinegar 100-150CC and specific gravity 1.12-1.13 There is a content of a method for producing pumpkin ketchup, characterized in that for preparing pumpkin ketchup.

In addition, Korean Patent Publication No. 1993-7375 discloses a method of preparing ketchup ketchup and copper kimchi ketchup ketchup using kimchi materials such as radish and Chinese cabbage.

Also, Korean Patent Publication No. 2005-0071340 classifies cabbage, which is a raw material of kimchi, according to color, and manufactures kimchi ketchup with green, yellow, and red color to develop kimchi with source quality and nutrition in source form. The present invention relates to a method for manufacturing tricolor ketchup using liquid kimchi that can satisfy various needs of consumers by selectively using green, yellow, or red according to their own preference regardless of gender, age, or age. There is content.

However, the prior art is different from the technical features of the invention in contrast to the configuration of the present invention.

The inventors of the present invention have conducted various studies on bokbunja having excellent functionality, and in order to use bokbunja having such excellent functionality as a source, it is added to ketchup mainly made of tomato paste as in the present invention by various contents and conditions. The present invention was completed by knowing a ketchup including a bokbunja having excellent functionality and a preparation method thereof.

It is an object of the present invention to provide a ketchup comprising bokbunja.

Another object of the present invention is to provide a method of preparing ketchup containing bokbunja.

The present invention provides a ketchup and a ketchup comprising a bokbunja, it can provide a ketchup comprising a bokbunja comprising the step of adding and mixing the bokbunja to tomato paste which is the main material of ketchup and a manufacturing method thereof.

The present invention not only has excellent content of functional components of anthocyanin, flavonoid, total phenol compound, but also DPPH-radical scavenging activity, which is used as a measure of antioxidant activity. It is excellent in the antioxidant properties, can provide a ketchup containing bokbunja having an inhibitory effect of angiotensin-converting enzyme (ACE) activity associated with hypertension.

The present invention represents a ketchup comprising bokbunja.

This invention shows the ketchup containing a bokbunja in the ketchup which uses a tomato paste as a main material.

The bokbunja may include 10 to 30 parts by weight based on 100 parts by weight of tomato paste.

The ketchup including the bokbunja may further include a subsidiary material in addition to the tomato paste and bokbunja as the main material.

In the above, the subsidiary material may use a component commonly used for ketchup.

In the above, the subsidiary materials may be any one or more selected from sugars, refined salt, spices, vinegar, fruit juice, starch and purified water.

In the above materials, sugar, refined salt, spices, vinegar, fruit juice, starch and purified water may be used.

In the ketchup including the above bokbunja sugar can be used 30 to 120 parts by weight based on 100 parts by weight of tomato paste.

In ketchup including the above bokbunja the tablet salt may be used 0.5 to 2.5 parts by weight based on 100 parts by weight of tomato paste.

In ketchup including the above bokbunja spice can be used 0.5 to 2.5 parts by weight based on 100 parts by weight of tomato paste.

In ketchup containing said bokbunja, vinegar may be used 10 to 30 parts by weight based on 100 parts by weight of tomato paste.

Fruit juice in ketchup containing the above bokbunja may be used 5 to 15 parts by weight based on 100 parts by weight of tomato paste.

In ketchup including the above bokbunja starch may be used 5 to 15 parts by weight based on 100 parts by weight of tomato paste.

Purified water in ketchup containing the above bokbunja may be used 70 to 100 parts by weight based on 100 parts by weight of tomato paste.

The sugar in the sugar, glucose, fructose, malt, syrup, syrup, dextrin, oligosaccharide, maltooligosaccharide, isomaltooligosaccharide, cell oligosaccharide, fructooligosaccharide, inolo oligosaccharide, galactooligosaccharide, chito oligosaccharide, xyl oligosaccharide, Honey, propolis, trehalos, sorbitol, xylitol, mannitol, mannitol, mantitol, rhamnitol, inositol, erythritol One or more selected from erythritol, paratinose and quercitol can be used.

The sugar in the sugar, glucose, fructose, malt, syrup, syrup, dextrin, oligosaccharide, maltooligosaccharide, isomaltooligosaccharide, cell oligosaccharide, fructooligosaccharide, inolo oligosaccharide, galactooligosaccharide, chito oligosaccharide, xyl oligosaccharide, Honey, propolis, trehalose, sorbitol, xylitol, mannitol, mantitol, ramitol, inositol, erythritol, two or more selected from the group selected from paratinose and quercitol 1: 9 to 9: 1 Mixed saccharides mixed in a weight ratio of may be used.

The sugar in the sugar, glucose, fructose, malt, syrup, syrup, dextrin, oligosaccharide, maltooligosaccharide, isomaltooligosaccharide, cell oligosaccharide, fructooligosaccharide, inolo oligosaccharide, galactooligosaccharide, chito oligosaccharide, xyl oligosaccharide, Honey, propolis, trehalose, sorbitol, xylitol, mannitol, mannitol, ramitol, inositol, erythritol, when using at least one selected from three or more selected from the same weight ratio mixed Sugars can be used.

In the above spice can be used any one or more selected from onion, garlic, ginger, pepper, cinnamon.

In the above spices can be used mixed spices mixed in a weight ratio of 1: 9 to 9: 1 when using at least one selected from two selected from onion, garlic, ginger, pepper, cinnamon.

In the above spice, when one or more of three or more selected from onion, garlic, ginger, pepper, cinnamon can be used mixed spices mixed in the same weight ratio.

Spices in the above can be used in the formulation of the powder.

Spices in the above can be used in the formulation of powder having a particle size of 100 to 300 mesh (mesh).

The fruit juice is lemon juice, citron juice, citrus juice, orange juice, apple juice, pear juice, strawberry juice, kiwi juice, banana juice, watermelon juice, melon juice, melon juice, grape juice, peach juice, apricot juice, plum juice, Pineapple juice, mango juice can be used any one or more selected from.

The fruit juice is lemon juice, citron juice, citrus juice, orange juice, apple juice, pear juice, strawberry juice, kiwi juice, banana juice, watermelon juice, melon juice, melon juice, grape juice, peach juice, apricot juice, plum juice, When using any one or more selected from pineapple juice, mango juice can be used mixed fruit juice mixed in a weight ratio of 1: 9-9: 1.

The fruit juice is lemon juice, citron juice, citrus juice, orange juice, apple juice, pear juice, strawberry juice, kiwi juice, banana juice, watermelon juice, melon juice, melon juice, grape juice, peach juice, apricot juice, plum juice, In the case of using any one or more selected from pineapple juice, mango juice can be used mixed fruit juice mixed in the same weight ratio.

The fruit juice in the above can be used to remove the fruit (shell) and / or seed (seed) of the fruit and then juice the juice obtained by juicer.

The starch may be any one or more selected from rice starch, wheat starch, corn starch, sweet potato starch, potato starch and tapioca starch.

In the above starch, when using at least one selected from rice starch, wheat starch, corn starch, sweet potato starch, potato starch and tapioca starch, mixed starch mixed in a weight ratio of 1: 9 to 9: 1 may be used. Can be.

The starch may be mixed starch mixed at the same weight ratio when using at least one selected from rice starch, wheat starch, corn starch, sweet potato starch, potato starch and tapioca starch.

Ketchup comprising the bokbunja of the present invention may further comprise a functional ingredient in addition to the tomato paste, bokbunja and subsidiary materials.

The functional ingredient may further include 5 to 15 parts by weight based on 100 parts by weight of tomato paste.

The functional ingredient may further include any one or more selected from Hyuncho (玄 草), sesame leaf, red pepper leaf, Noni, saw palmeto.

The functional ingredient is a functional ingredient mixed in a weight ratio of 1: 9 to 9: 1 when using two species selected from Hyuncho (玄 草), sesame leaf, red pepper leaf, noni, saw palmeto Mixtures can be used.

In the above functional ingredients, when using three or more selected from Hyuncho (玄 草), sesame leaf, red pepper leaf, Noni, saw palmeto (saw palmeto) can be used a mixture of functional ingredients in the same weight ratio.

The functional ingredient in the above can be used in any one or more formulations selected from powder, juice, extract.

The powder, juice and extract of the functional ingredient in the above formulation can be used in the same manner as the method for obtaining bokbunja powder, bokbunja juice, bokbunja extract described later.

The present invention includes a method for producing ketchup containing bokbunja.

The present invention relates to a method of manufacturing ketchup including bokbunja comprising the steps of adding and mixing the bokbunja to tomato paste.

The present invention relates to a method of manufacturing ketchup including bokbunja comprising the step of adding and mixing the subsidiary materials and bokbunja in tomato paste.

The mixing step may be carried out to the extent that the subsidiary materials and bokbunja can be mixed well in the tomato paste.

The mixing process may be performed for 10 to 60 minutes at 100 to 1000 rpm.

The mixing process may be performed for 25 to 60 minutes at 100 to 750 rpm.

The mixing process can be carried out for 30 to 60 minutes at 100 to 500rpm.

The bokbunja may add 10 to 30 parts by weight based on 100 parts by weight of tomato paste.

The bokbunja may use bokbunja powder.

The bokbunja may use a bokbunja powder having a particle size of 100 to 300 mesh (mesh).

In the above bokbunja can use bokbunja juice.

The bokbunja can use the bokbunja juice obtained by washing the bokbunja after removing foreign matters and / or edible parts such as nipples and juiced with a juicer.

The bokbunja may use the bokbunja extract.

The bokbunja is added to the bokbunja 7 to 20 times the weight of the bokbunja weight of purified water and 5 to 30%, preferably 5 to 20%, more preferably 5 to 10% of the volume of the first purified water at 90 ~ 120 ℃ Bokbunja extract obtained by extracting as much as possible and then filtering by filter paper, filter cloth and / or filtration means of the filter device can be used.

The bokbunja may use a bokbunja mixture of two or more selected from bokbunja powder, bokbunja juice, bokbunja extract is mixed in the same weight ratio.

In the preparation of the ketchup including the bokbunja in the above material can be used a component commonly used for ketchup.

In the preparation of the ketchup including the bokbunja in the absence material may be any one or more selected from sugars, refined salt, spices, vinegar, fruit juice, starch and purified water.

In the preparation of the ketchup including the bokbunja in the above materials can be used sugars, refined salt, spices, vinegar, fruit juice, starch and purified water.

In preparing the ketchup including bokbunja, the sugar may be used in an amount of 30 to 120 parts by weight based on 100 parts by weight of tomato paste.

In the preparation of ketchup including bokbunja, the tablet salt may be used in an amount of 0.5 to 2.5 parts by weight based on 100 parts by weight of tomato paste.

In the preparation of ketchup containing bokbunja spice can be used 0.5 to 2.5 parts by weight based on 100 parts by weight of tomato paste.

When preparing ketchup including bokbunja in the above vinegar may be used 10 to 30 parts by weight based on 100 parts by weight of tomato paste.

Fruit juice when preparing ketchup including bokbunja may be used 5 to 15 parts by weight based on 100 parts by weight of tomato paste.

Starch in the preparation of ketchup including bokbunja may be used 5 to 15 parts by weight based on 100 parts by weight of tomato paste.

Purified water when preparing ketchup including bokbunja may be used 70 to 100 parts by weight based on 100 parts by weight of tomato paste.

Sugars in the preparation of ketchup including bokbunja sugar, glucose, fructose, malt, syrup, syrup, dextrin, oligosaccharide, maltooligosaccharide, isomaltooligosaccharide, cello oligosaccharide, fructooligosaccharide, inolo oligosaccharide, galactooligosaccharide, Chitooligosaccharides, xyloligosaccharides, honey, propolis, trehalos, sorbitol, xylitol, mannitol, mantitol, rhamnitol, Any one or more selected from inositol, erythritol, paratinose, and quercitol may be used.

Sugars in preparing ketchup including bokbunja sugar, glucose, fructose, malt, syrup, syrup, dextrin, oligosaccharide, maltooligosaccharide, isomaltooligosaccharide, cell oligosaccharide, fructooligosaccharide, inolo oligosaccharide, galactooligosaccharide, When using at least two selected from chitooligosaccharide, xyloligosaccharide, honey, propolis, trehalose, sorbitol, xylitol, mannitol, mannitol, ramitol, inositol, erythritol, paratinose, and quercitol Mixed saccharides mixed in a weight ratio of 1: 9 to 9: 1 can be used.

Sugars in preparing ketchup including bokbunja sugar, glucose, fructose, malt, syrup, syrup, dextrin, oligosaccharide, maltooligosaccharide, isomaltooligosaccharide, cell oligosaccharide, fructooligosaccharide, inolo oligosaccharide, galactooligosaccharide, Chito-oligosaccharides, xylo-oligosaccharides, honey, propolis, trehalose, sorbitol, xylitol, mannitol, mannitol, ramitol, inositol, erythritol, paratinose, quercitol to use at least three selected In this case, mixed saccharides mixed in the same weight ratio may be used.

In the preparation of ketchup including bokbunja spices may be used any one or more selected from onion, garlic, ginger, pepper, cinnamon.

In the preparation of ketchup containing bokbunja spice can be used mixed spices mixed in a weight ratio of 1: 9 to 9: 1 when using any one or more selected from onion, garlic, ginger, pepper, cinnamon. have.

When preparing a ketchup including the bokbunja in the spices used when one or more selected from onion, garlic, ginger, pepper, cinnamon can be used mixed spices mixed in the same weight ratio.

Spices in the preparation of ketchup containing bokbunja can be used as a powder formulation.

In the preparation of ketchup containing bokbunja spice can be used in the formulation of powder having a particle size of 100 to 300 mesh (mesh).

The fruit juice when preparing ketchup including bokbunja is lemon juice, citron juice, citrus juice, orange juice, apple juice, pear juice, strawberry juice, kiwi juice, banana juice, watermelon juice, melon juice, melon juice, grape juice, peach juice , Apricot juice, plum juice, pineapple juice, mango juice can be used any one or more selected.

The fruit juice when preparing ketchup including bokbunja is lemon juice, citron juice, citrus juice, orange juice, apple juice, pear juice, strawberry juice, kiwi juice, banana juice, watermelon juice, melon juice, melon juice, grape juice, peach juice If you use any one or more selected from apricot juice, plum juice, pineapple juice, mango juice can be used mixed fruit juice mixed in a weight ratio of 1: 9-9: 1.

The fruit juice when preparing ketchup including bokbunja is lemon juice, citron juice, citrus juice, orange juice, apple juice, pear juice, strawberry juice, kiwi juice, banana juice, watermelon juice, melon juice, melon juice, grape juice, peach juice If you use any one or more selected from apricot juice, plum juice, pineapple juice, mango juice can be used mixed fruit juice mixed in the same weight ratio.

When preparing ketchup containing bokbunja in the fruit juice can be used to remove the fruit (shell) and / or seed (seed) of the fruit and then juiced by juicer.

When preparing ketchup including the bokbunja the starch may be any one or more selected from rice starch, wheat starch, corn starch, sweet potato starch, potato starch and tapioca starch.

In the case of ketchup manufacturing a ketchup containing a bokbunja in the case of using at least one selected from rice starch, wheat starch, corn starch, sweet potato starch, potato starch and tapioca starch at a weight ratio of 1: 9-9: 1 Mixed starch mixed with can be used.

When preparing ketchup including bokbunja is used starch, wheat starch, corn starch, sweet potato starch, potato starch and tapioca starch when using at least one selected from three or more mixed starch mixed in the same weight ratio Can be.

The present invention includes the step of further adding a functional ingredient after all of the tomato paste, bokbunja and subsidiary materials are mixed in the preparation of ketchup containing bokbunja.

The functional ingredient may be further added 5 to 15 parts by weight based on 100 parts by weight of tomato paste.

The functional ingredient in the above may be any one or more selected from Hyuncho (玄 草), sesame leaf, red pepper leaf, Noni, saw palmeto (saw palmeto).

The functional ingredient is a functional ingredient mixed in a weight ratio of 1: 9 to 9: 1 when using two species selected from Hyuncho (玄 草), sesame leaf, red pepper leaf, noni, saw palmeto Mixtures can be used.

In the above functional ingredients, when using three or more selected from Hyuncho (玄 草), sesame leaf, red pepper leaf, Noni, saw palmeto (saw palmeto) can be used a mixture of functional ingredients in the same weight ratio.

The functional ingredient in the above can be used in any one or more formulations selected from powder, juice, extract.

The powder, juice, extract of the functional ingredient in the formulation of the above-mentioned bokbunja powder, bokbunja juice, bokbunja extract can be used in the same manner as the method of obtaining.

The ketchup comprising the bokbunja of the present invention and the method for producing the same have been carried out under various conditions, in order to achieve the object of the present invention, it is preferable to provide a ketchup containing the bokbunja and the manufacturing method thereof under the above-mentioned conditions. .

Hereinafter, the present invention will be described in detail with reference to Examples and Test Examples. However, these are for the purpose of illustrating the present invention in more detail, and the scope of the present invention is not limited thereto.

≪ Example 1 >

35 parts by weight of starch syrup, 40 parts by weight of sugar, 1.0 parts by weight of salt, 1.5 parts by weight of onion powder, and 70 parts by weight of purified water were mixed at 250 rpm for 30 minutes to obtain a mixture.

30 kg by weight of bokbunja juice solution, 15 parts by weight of vinegar, 10 parts by weight of lemon juice, 10 parts by weight of potato starch were mixed with the mixture, and sterilized at 121 ° C. for 10 minutes to prepare ketchup including bokbunja.

≪ Comparative Example 1 &

35 parts by weight of starch syrup, 40 parts by weight of sugar, 1.0 parts by weight of salt, 1.5 parts by weight of onion powder, 15 parts by weight of vinegar, 70 parts by weight of purified water at 250 rpm for 30 minutes, and then 10 minutes at 121 ° C. Sterilization was carried out to prepare ketchup mainly containing tomato paste.

≪ Test Example 1 >

Using the tomato ketchup containing the bokbunja prepared in Example 1 as an experimental group, using the conventional tomato ketchup prepared in Comparative Example 1 as a control to measure the sugar properties, pH, acidity, chromaticity for each quality characteristic result Is shown in Table 1 below.

The sugar content was measured by using a sugar meter (Brix 0 to 32%, Hand held refractometer N-1a, ATAGO, Japan) after collecting 1g of the experimental and control samples, respectively, and the pH was measured after 1g of the experimental and control samples, respectively. The pH was measured using a pH meter, and the total acidity was measured by using an appropriate acidity of ml of 0.1 N NaOH required to neutralize 10 ml of tomato ketchup samples containing Bokbunja prepared in Example 1 by AOAC (Yu et al. 2007). It was.

The chromaticity measurement was performed using the color difference meter (JS-555 Colori-meter, Color Techno System Co. LTD., Japan) for the experimental and control samples, and the Hunter L value (brightness), a value (redness), and b value ( The chromaticity was calculated | required from yellowishness. The L, a, and b values of the standard whiteboard were 93.52, 0.20, and 1.01, respectively, and the results were measured three times and expressed as average values.

Quality Characteristics of Ketchup Containing Bokbunja Classification Sugar content pH Acidity Chromaticity Example 1 13.7 3.24 0.49 L: 21.86 a: 12.78 b: 22.21 Comparative Example 1 10.4 4.35 0.31 L: 18.23 a: 15.39 b: 24.51

As shown in Table 1, the ketchup including the bokbunja of the present invention prepared in Example 1 was slightly darker in contrast with the conventional ketchup prepared in Comparative Example 1, which was only slightly dark due to the color of the bokbunja juice, The sugar content was found to be better.

≪ Test Example 2 &

Using the ketchup containing the bokbunja prepared in Example 1 as an experimental group, the conventional ketchup prepared in Comparative Example 1 as a control for each an anthocyanin (flavocoid) content, flavonoid content (flavonoid) content, a total phenolic compound as a functional ingredient (Total phenol compound) content analysis, DPPH-radical scavenging activity (DPPH-radical scavenging activity) to determine the antioxidant activity and inhibition of angiotensin-converting enzyme (ACE) activity associated with hypertension and the results are shown in Table 2 below It was.

(1) Anthocyanins are widely contained in leaves, flowers, fruits, etc. of various plants, and have red, purple, and blue colors. In addition to their role as colorants, they help in vivo physiological activities (anticancer, anti-allergic, antiviral, immune enhancing, etc.) and have excellent antioxidant capacity.

Anthocyanin content measurement method is as follows. 5 ml of 0.1% HCl / 80% methanol solution (v / v) was added to 1 ml of the test sample and the control sample, followed by shaking extraction at 150 rpm at room temperature (25 ° C.) for 24 hours. The extracted pigment was subjected to centrifugation (3,000 g, 10 minutes) in a supernatant obtained by 0.1 ml HCl / 80% methanol solution (v / v) to 100ml, and then colorimetrically determined at 528nm. The standard curve was prepared using cyanidin chloride and the anthocyanin content was calculated from it.

(2) Flavonoids have been confirmed to exist as pigments present in vegetables and fruits such as tea, legumes, grapes, garlic and onions in 4,000 different forms. It is also known as vitamin P, which is involved in the absorption or metabolism of vitamin C, which has a potent action on capillary walls. It acts as a natural antioxidant and is known to have various physiological activities such as anti-inflammatory, antiviral, anticancer and anti-allergic effects.

The method for measuring the flavonoid content is as follows. 1 ml of the experimental group and the control sample were dissolved in 9 ml of ethanol as an extractant, and then 2 ml of diethyleneglycol and 0.02 ml of 1N-NaOH were added and mixed. After standing at 37 ° C. for 1 hour, colorimetric measurement was performed at 420 nm. A calibration curve was prepared using rutin as a standard and flavonoid content was obtained from this.

(3) Total phenolic compounds are red or purple, such as green tea, strawberries, and grapes, and include tannin, quercetin, epicatechin, and catechin. . It has antibacterial and anti-oxidant properties, and it prevents cholesterol from being absorbed into the digestive tract, thus lowering blood cholesterol levels.

The method for measuring total phenolic compound content is as follows. 5 mL of Folin-Ciocalteu reagent was added to 5 mL of the sample solution diluted 100-fold with purified water. After 3 minutes, 5 ml of 10% Na ₂ CO ₃ solution (w / v) was added thereto, shaken, and left at room temperature (25 ° C.) for 1 hour, followed by colorimetric determination at 700 nm. A calibration curve was prepared using gallic acid as a standard and the total phenolic compound content was determined from the calibration curve.

(4) Antioxidants are substances that play a role in neutralizing free radicals generated in the body and preventing the destruction of somatic cells. The method of measuring the antioxidant activity of the compounds measured DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity, which measured the ability to prepare artificially stabilized radicals and to extinguish the radicals through ultraviolet (UV).

Antioxidant activity was measured by oxidative free radical reaction using DPPH (α, α'-diphenyl-β-picrylhydrazyl), an analytical reagent for reducing substances. 1 ml of the experimental group and the control sample were dissolved in 9 ml of ethanol, 4 ml of the sample solution and 1 ml of the DPPH solution were mixed, left at room temperature (25 ° C.) for 30 minutes, and colorimetrically determined at 517 nm. Ascorbic acid was used as a control and DPPH-radical scavenging activity was calculated by the following equation.

(5) Measurement method of inhibitory effect of angiotensin-converting enzyme (ACE) activity

Recently, as the average life span of human beings is prolonged and gradually becoming an aging society, various adult disease populations are increasing. Among adult diseases, diseases such as hypertension, heart disease, and diabetes of the circulatory system are increasing. In particular, hypertension, which is the biggest disease of modern adult diseases, is a chronic degenerative disease with a high mortality rate when complications such as heart disease, cerebral hemorrhage, and kidney disease. Some of the mechanisms associated with hypertension, or blood pressure rise, are known to be caused by angiotensin-converting enzyme (ACE).

Angiotensin I is converted to angiotensin II by Angiotensin converting enzyme (ACE), which causes an increase in blood pressure. ACE inhibition prevents the conversion to angiotensin II. Angiotensin-converting enzyme (ACE) Decreased angiotensin Ⅱ reduces blood catecholamine levels, dilates blood vessels, and simultaneously inhibits the release of the aldosteron, an anti-hormonal hormone. Therefore, inhibition of ACE action has the effect of lowering blood pressure by preventing blood vessel contraction and water retention in the body.

  ACE inhibitory activity was determined by suspending rabbit lung acetone powder (Sigma Chemical Co., USA) with 10-fold 0.1M sodium borate buffer (pH 8.3) and extracting enzymes at 4 ° C for 24 hours (Cushman and cheung, 1971). . The extracted enzyme solution was centrifuged at 1,900 g for 40 minutes, and the supernatant was used as an ACE coenzyme. 50 μl of a solution of 2.5 mM of the substrate Hippuryl-histidyl-leucine (HHL, Sigma Chemical Co., USA) in 0.1 M sodium borate buffer (pH 8.3) containing 0.3 M NaCl and 50 μl of ACE coenzyme 50 μl of the sample of Example 1 (sample concentration: 30 mg / ml) was mixed, and the control was allowed to react for 30 minutes at 37 ° C. by adding 50 μl of distilled water instead of the sample and adding 250 μl of 1N HCl to stop the reaction. 1.5 ml of ethyl acetate was added thereto, stirred for 15 seconds, and centrifuged at 1,900 g for 20 minutes to obtain 1 ml of supernatant. The supernatant was heated at 121 ° C., completely dried, dissolved in 3 ml of distilled water, and absorbance was measured at 228 nm to determine the ACE inhibition rate.

SC: absorbance of the sample control

S ： absorbance of the sample

Results of Functional and DPPH Radical Scavenging Activity of Ketchup Containing Bokbunja Item Anthocyanins
(Μg / ml) Flavonoid Total phenolic compounds DPPH-radical scavenging activity (%) ACE activity inhibitory effect (%) Example 1 280.25 443.57 736,54 64.47 63.52 Comparative Example 1 250.35 352.21 571.52 45.34 22.04

Ketchup including the bokbunja prepared in Example 1 of the present invention, as shown in the results of Table 2, compared to the conventional ketchup prepared in Comparative Example 1 anthocyanin (anthocyanin), flavonoids (flavonoid) and total phenol compounds (total phenol compounds), etc. It contained a large amount of functional components, and it turned out that it is excellent in functionality compared with normal ketchup.

In addition, ketchup comprising bokbunja prepared in Example 1 of the present invention is DPPH (α, α'-diphenyl-β-picrylhydrazyl) radical scavenging activity which is used as a measure of antioxidant activity compared to the conventional ketchup prepared in Comparative Example 1 It was found to be excellent and excellent in the functionality of the antioxidant activity.

<Example 2>

A ketchup including bokbunja was prepared in the same manner as in Example 1 except that 20 parts by weight of bokbunja juice was used instead of 30 parts by weight of bokbunja juice.

<Example 3>

A ketchup including bokbunja was prepared in the same manner as in Example 1 except that 10 parts by weight of bokbunja juice was used instead of 30 parts by weight of bokbunja juice.

<Example 4>

A ketchup including bokbunja was prepared in the same manner as in Example 1 except that 30 parts by weight of bokbunja powder having a particle size of 150 ± 5 mesh was used instead of 30 parts by weight of bokbunja juice.

<Example 5>

A ketchup including bokbunja was prepared in the same manner as in Example 1, except that 20 parts by weight of bokbunja powder having a particle size of 150 ± 5 mesh was used instead of 30 parts by weight of bokbunja juice.

<Example 6>

A ketchup including bokbunja was prepared in the same manner as in Example 1 except that 10 parts by weight of bokbunja juice having a particle size of 150 ± 5 mesh was used instead of 30 parts by weight of bokbunja juice.

&Lt; Example 7 >

A ketchup including bokbunja was prepared in the same manner as in Example 1 except that 30 parts by weight of bokbunja extract was used instead of 30 parts by weight of bokbunja juice.

The bokbunja extract was added to the purified water of 10 times the weight of the bokbunja to extract the bokbunja to 15% of the volume of the first purified water at 100 ℃ and then used a bokbunja extract obtained by filtration with filter paper.

&Lt; Example 8 >

A ketchup including bokbunja was prepared in the same manner as in Example 1 except that 20 parts by weight of bokbunja extract was used instead of 30 parts by weight of bokbunja juice.

The bokbunja extract was added to the purified water of 10 times the weight of the bokbunja to extract the bokbunja to 15% of the volume of the first purified water at 100 ℃ and then used a bokbunja extract obtained by filtration with filter paper.

&Lt; Example 9 >

A ketchup including bokbunja was prepared in the same manner as in Example 1, except that 10 parts by weight of bokbunja extract was used instead of 30 parts by weight of bokbunja juice.

The bokbunja extract was added to the purified water of 10 times the weight of the bokbunja to extract the bokbunja to 15% of the volume of the first purified water at 100 ℃ and then used a bokbunja extract obtained by filtration with filter paper.

&Lt; Example 10 >

35 parts by weight of starch syrup, 40 parts by weight of sugar, 1.0 parts by weight of salt, 1.5 parts by weight of onion powder, and 70 parts by weight of purified water were added to the tomato paste, and the mixture was mixed at 250 rpm for 30 minutes to obtain a mixture.

Bokbunja juice containing 30 parts by weight, vinegar 15 parts by weight, lemon juice 10 parts by weight, potato starch 10 parts by weight and 10 parts by weight of the vinegar extract as a functional ingredient and sterilized at 121 ℃ for 10 minutes to include the bokbunja Ketchup was prepared.

In the above, the extract was added to 10 times the amount of purified water based on the weight of the present grass, extracted to 100% of the volume of the first purified water at 100 ℃ and then used the extract extracted by filtration with filter paper.

<Example 11>

A ketchup including bokbunja was prepared in the same manner as in Example 10, except that sesame leaf extract was used instead of the present extract.

&Lt; Example 12 >

A ketchup including bokbunja was prepared in the same manner as in Example 10, except that the pepper leaf extract was used instead of the vinegar extract.

&Lt; Example 13 >

A ketchup including bokbunja was prepared in the same manner as in Example 10, except that noni extract was used instead of the present extract.

&Lt; Example 14 >

A ketchup including bokbunja was prepared in the same manner as in Example 10 except that saw palmetto extract was used instead of the present extract.

&Lt; Example 15 >

Ketchup including bokbunja was prepared in the same manner as in Example 10, except that the mixed extract of sesame leaf extract and Noni extract was used in the same weight ratio instead of the present extract.

&Lt; Example 16 >

Ketchup including bokbunja was prepared in the same manner as in Example 10 except for using a mixed extract in which pepper leaf extract and noni extract were mixed in the same weight ratio instead of the present extract.

<Example 17>

A tomato ketchup including bokbunja was prepared in the same manner as in Example 10 except for using a mixed extract in which Noni extract and saw palmetto extract were mixed in the same weight ratio.

As described above, the present invention has been described with reference to preferred embodiments, comparative examples, and test examples, but those skilled in the art should be aware of the present invention without departing from the spirit and scope of the present invention as set forth in the claims below. It will be understood that various modifications and variations can be made to the invention.

Ketchup including bokbunja of the present invention has an excellent content of functional components of anthocyanin, flavonoids, total phenolic compounds, antioxidant activity and angiotensin-converting enzyme (ACE) activity associated with hypertension Its inhibitory effect can provide health-oriented ketchup for adults with high blood pressure, as well as for children and adolescents who like ketchup.

In addition, according to the present invention, it is possible to provide a new consumer of bokbunja, which can contribute to economic benefits for farmers and communities that provide bokbunja.

Claims (4)

In ketchup which uses tomato paste as a main ingredient,
10-30 weight part of bokbunja with respect to 100 weight part of tomato pastes; Tomato ketchup comprising 5 to 15 parts by weight of any one or more functional ingredients selected from Hyeoncho, sesame leaf, red pepper leaf, noni, saw palmeto. delete In the method of manufacturing tomato ketchup,
10-30 weight part of bokbunja with respect to 100 weight part of tomato pastes; Contains bokbunja comprising the step of adding and mixing 5 to 15 parts by weight of any one or more functional ingredients selected from Hyeoncho (깻 草), sesame leaf, red pepper leaf, noni, saw palmeto Method of making tomato ketchup to be. delete