KR101300602B1 - Redish jungkwa with antioxidative activity and manufactuing method thereof - Google Patents

Abstract

The present invention relates to an amorphous fruit having excellent antioxidant activity, physicochemical and organoleptic properties, and a method for preparing the same. More specifically, in the method of preparing an amorphous fruit prepared by stirring radish, (A) sliced radish and boiled in brine Removing water; (B) adding water, sugar, ginger juice, citron and turmeric to the radish to be dried; And (C) drying the stewed radish.

Description

Agar with excellent antioxidant activity and its manufacturing method {Redish jungkwa with antioxidative activity and manufactuing method

The present invention relates to an amorphous fruit having excellent antioxidant activity, physicochemical and organoleptic properties, and a preparation method thereof.

Fruits are also known as jeonwa (煎 果), a relatively small plant roots or stems or berries made of honey or sugar syrup for a long time. In the 1700's and 1800's, the confection and the congregation were called wheat confections and were expressed as fruit in the Intermediate Forest Economy. Ginger and Dong-a were first recorded in the Suunjabbang (1481 ~ 1552), and blueberry, ungji, and peach were recorded in the 1600s, and sansa, lotus root, quince, bellflower, Cheongmae, apricots, cherry blossoms, bamboo shoots, white plums, black grapes, and fruits from jujube, bokbunja, watermelon, macmundong, sprout, ginseng, raisins, and clusters in the 1800s, and carrots, apples, and burdock in the 1900s. It became. Roots of the plant include the roots of lotus root, ginger, bellflower, ginseng, radish, burdock and carrot.

On the other hand, due to the rapid economic growth and the improvement of national living standards and the westernization of diet, the incidence of adult diseases such as cancer, arteriosclerosis, obesity, diabetes, etc. is rapidly increasing. In addition, the improvement of the standard of living, the enhancement of the consumption structure, and the diversification have contributed to the pursuit of improving the quality of the diet, thereby increasing the value and preference for traditional and natural foods. In addition, in the past, the perception of food was centered on the food's own nutritional characteristics and preferences such as taste, color, fragrance, and texture.In recent years, however, bio-defense, bio-always maintenance, biorhythm control, disease recovery, anti-aging, etc. The functional characteristics of are emphasized. Therefore, the development of foods that exhibit physiological activity by complementing the functionality to traditional foods using natural materials are attracting attention.

Radish (Raphanus sativus L.) is a root crop belonging to the cruciferous family and occupies a very important position in Korea after cabbage. The general components of radish are 93% moisture and 1% crude protein, but most of them are non-protein. Sugars are mainly glucose, containing about 3%, especially high in vitamin C. The radish tissue contains fibrin, pectin, various minerals, amylase digestive enzymes such as diastase, and has a unique fragrance such as methyl mercaptane or mustardoil, which is highly valuable as a health food ingredient that promotes digestion and stimulates appetite. . However, because the food is made of radish-based ingredients such as kimchi or soup, it is limited to eating it with rice, and there is a lack of recipes that can be easily consumed in daily life.

Curcuma aromatica is a perennial herb that is native to tropical Asia and grows in the tropical and southern parts of China. The roots and stems are treated with hot water and dried. They have a similar aroma and bitter taste to ginger and have a bright yellow color. Recently, as the pharmacological effect of turmeric became known, antioxidative and antimicrobial effects were identified, and curcumin, a major component of turmeric, was reported to inhibit atherosclerosis, anti-inflammatory and anticancer effects. However, because turmeric has a strong aroma and bitter taste, it is used as a spice and pickle of pickled radish, but it is not yet widely used in ingredients.

Citron contains three times more vitamin C than lemon, which is good for colds and skin care, and contains many organic acids that prevent aging and fatigue. It is usually marinated in sugar to make yuja-cheong, or jam to eat. Recently, the cooking area, such as salad sauce is expanding, but there is also a limitation in the cooking method, it is necessary to study more various intake methods utilizing this.

It is an object of the present invention to provide a functional amorphous fruit and a method for producing the same, which exhibits homeostatic activity and not only improves the health promoting effect but also has excellent sensory properties.

In order to achieve the above object, the present invention provides a method for preparing an agar, prepared by acupuncture of radish, comprising: (A) slicing radish to remove water after poaching in brine; (B) adding water, sugar, ginger juice, citron and turmeric to the radish to be dried; And (C) drying the stewed radish.

In the preparation of the present invention according to the present invention, in the case of using a thick slice of radish for maintaining the shape of the radish, the texture or taste is not good and aesthetically not good. Therefore, radish is thinly sliced to a thickness of about 0.1 ~ 0.4cm, and it is preferable to shorten the time for boiling in brine in order to maintain the shape instead.

As a result of setting the ratio of the material used for the preparation of the amorphous fruit through the preliminary experiment, it was preferable to use 20-40 parts by weight of ginger juice, 20-60 parts by weight of citron and 0.04-0.16 parts by weight of turmeric based on 100 parts by weight of radish. . If the addition amount of ginger juice, citron and turmeric is too small, the effect of improving the antioxidant capacity of the resulting amorphous fruit is not obvious, if the addition amount is too large not only decreases the antioxidant capacity but also greatly decreases the sensory function. That is , when the amount of turmeric added is more than 0.16 parts by weight, the bitterness is strong, and when the citron is more than 60 parts by weight, the sour taste is strong, so that it can not feel the taste and the natural taste. Ginger juice also added more than 40 parts by weight, the pungent taste was so strong that the sensory properties were greatly reduced .

The sugar may be used at least one selected from the group consisting of honey, crude, sugar, oligosaccharides. The present invention is characterized by the use of ginger juice, citron and turmeric in the preparation of amorphous fruit, any kind of sugar may be used as long as it is used in the preparation of amorphous fruit in the prior art. The amount of sugar used is 25 to 75 per 100 parts by weight of radish Preference is given to using parts by weight. If the amount of sugar used is too small, the functionality may be degraded in the gloss and taste of the prepared amorphous fruit, and there is a concern that the sugar may be easily degraded. If too much sugar is used, the sugar content of the amorphous fruit is too high and the sensory properties are lowered.

In the cooking of the amorphous phase, it is preferable to further add lemon and / or organic acid. The more radish is consumed, the more sulfur is produced by the action of myrosinase, which results in an unpleasant odor caused by sulfur. When masking the sulfur smell of radish by adding cinnamon powder or peppermint, which is a scented material, the fragrance of peppermint and cinnamon was too strong to be appropriate. Organic acids and lemons such as vinegar, malic acid, and succinic acid keep the sample in an acidic state, inhibiting the activity of myrosinase and inhibiting the production of sulfur. Lemons not only suppress the production of sulfur, but also increase the aroma and taste of the fruit due to the aroma effect of the lemon itself. Malic acid or succinic acid may act as an acidulant in addition to the pH control effect, and when combined with antioxidants, may further enhance the antioxidant effect in the amorphous fruit excellent antioxidant effect of the present invention. Naturally, the amount of lemon and / or organic acid used should be properly adjusted according to the type of acid used.

The amorphous fruit of the present invention may also further contain agar. Agar can increase the organoleptic properties by giving coagulation, viscoelasticity and water retention to amorphous fruits prepared in a sticky form.

The invention also relates to an amorphous fruit which is prepared by the above process. The amorphous fruit of the present invention was highly functional and highly antioxidant, as measured by DPPH radical scavenging ability, hydroxyl radical scavenging ability and total phenol content.

As described above, according to the present invention, the fruit is excellent in antioxidant properties, but the strong taste and the recipe using the same are limited, and the antioxidant properties of the amorphous fruit are prepared by adding ginger, citron and turmeric which were difficult to easily consume. It greatly enhances and provides the sensory fruit with excellent sensory properties, making it easy to consume as a favorite food.

1 is a graph showing an IC ₅₀ value of DPPH radical scavenging ability of an amorphous according to an embodiment of the present invention. Figure 2 is a graph showing the hydroxyl radical scavenging ability of the amorphous according to the embodiment of the present invention as an IC ₅₀ value.
3 is a graph showing the total phenolic content of the amorphous according to the embodiment of the present invention.
Figure 4 is a graphical optimization (graphical optimization) graph using the model of the mixture component through the reaction surface analysis of the present invention.

Hereinafter, the present invention will be described in more detail with reference to the following examples. However, these embodiments are merely examples for explaining the content and scope of the technical idea of the present invention, and thus the technical scope of the present invention is not limited or changed. In addition, it will be apparent to those skilled in the art that various modifications and changes can be made within the scope of the present invention based on these examples.

Example

Experimental material

Radish (domestic, Cheongsol organic, clean agricultural, average root weight of more than 1.1 kg), lemon (US), citron (domestic), ginger (Seosan), honey (HomePlus Premium Acacia honey), vinegar ( Ottogi apple cider vinegar), malic acid, succinic acid, turmeric powder (Ottogi turmeric), powdered agar (Fine agar), and salt (snow white flower salt) were purchased from hypermarket, and isomaltoligosaccharide was supplied and used by Samyang Genex. It was.

Example 1: Preparation of amorphous fruit

In order to select the optimum conditions of additives for the preparation of amorphous fruits by the Response Surface Methodology (RSM), the percentage of ginger juice, turmeric, and citron to radish as the main variables was as follows. And was prepared. During the cooking process, ginger was peeled and ground to grater to squeeze juice. Lemon and citron were both peeled and pulp, cut into 1 cm thick and tied to gauze.

More specifically, 500g of radish sliced to a size of 5x5x0.2 cm, a small amount of salt was added to boiling water and boiled for 3 seconds, then rinsed in cold water to remove the water. 1L of water, 150mL of isomaltooligosaccharide, 75mL of honey, 200g of lemon, 25g of vinegar, 2g of succinic acid, 2g of malic acid, 2g of powdered agar and 2 parts of ginger juice and citron were added to the water. When the water was diminished, the lemon and citron tied to the gauze were removed, the amount of turmeric powder was added and boiled for 20 minutes on medium heat, followed by an additional 20 minutes on low heat. The stewed radish was spread on the pan and dried at room temperature for 3 days.

Example 2 Evaluation of Physicochemical Properties of Asters

The physicochemical properties of water content, pH, acidity and sugar content of the amorphous fruit prepared in Example 1 were measured and shown in Table 2.

More specifically, the moisture content was measured using an infrared moisture meter (Sartorius, Germany) taking 3 g of the sample. The sample was measured three times and the average value was calculated | required.

pH and acidity were measured according to the Association of Official Agricultural Chemists (AOAC) method (1990). That is, 10 g of the sample was put together with 90 mL of distilled water, homogenized, and centrifuged at 3,000 rpm for 15 minutes. pH was measured with a supernatant pH meter (420 Benchtop, Orion Research, USA). Acidity was measured by taking 10 mL of the supernatant, measuring the amount of 0.1 N NaOH required to reach pH 8.3, and converting it into acetic acid content (%) to indicate the total acid content.

The sugar content was taken from the supernatant and measured with a sugar meter (N-1E Brix 0-32%, Atago, Japan).

Referring to Table 2, the moisture content of the amorphous fruit ranged from 31.24 to 55.53%, and the value increased with the addition of ginger juice, and decreased with the addition of citron. The pH of the amorphous fruit was 3.53 ~ 4.89 and the acidity was 0.477 ~ 0.686%. Especially, the acidity increased with the addition of turmeric powder. The sugar content showed the minimum value of 54˚brix at the condition of 20% ginger juice, 0,04% turmeric and 20% citron, and the maximum value 76˚brix at 20% ginger juice, 0.04% turmeric and 60% citron. . According to the composition ratio, the sugar content decreased with the addition of ginger juice, and the sugar content increased with the addition of citron.

Example 3: Evaluation of chromaticity and texture of amorphous fruits

The color and texture of the amorphous fruit prepared in Example 1 were measured, and the results are shown in Tables 3 and 4, respectively.

The chromaticity is determined by crushing the amorphous fruit as much as possible in a Petri dish (50x12 mm), and then using Hunter Color , lightness), a value (redness, redness) and b value (yellowness, yellowness) were measured four times and the results were expressed as average values. As standard color value, calibration plate with L value of 97.12, a value of -0.20 and b value of 0.49 was used as standard. As can be seen in Table 3, the L value increased with the addition of ginger juice, the a value increased with the addition of turmeric powder and citron, and decreased with the addition of ginger juice. The b-value increased with the addition of ginger juice and turmeric powder and decreased with the addition of citron.

The texture was determined by hardness, adhesion, cohesiveness, and gumability from the force-time curve obtained by compressing the probe (Φ 3 mm, cylinder type) twice in succession using a texture analyser (TA / XT2, Stable Micro System Ltd., England). (Gumminess) and Chewness were measured. At this time, the probe used a compression plate having a diameter of 25 mm. The set method was uniform in graph type: force vs time, force threshold 5.0 g, contact force 5.0 g, pre-test speed, test speed and post-test speed at 5.0 mm / s and distance was 30 mm. As shown in Table 3, the glossiness ranged from 52.12 to 88.87 g and the chewability ranged from 50.66 to 114.62 g. Referring to Table 4, the gummi showed the maximum value under the conditions of 20% ginger juice, 0.16% turmeric, and 60% citron, and the value increased with the addition of citron, and the value was lower with the addition of ginger juice and turmeric. It increased after reaching the minimum value. The chewiness was lowered as the addition rate of ginger juice increased and then increased after showing the lowest value.

Example 4 Evaluation of Antioxidant Properties of Agar

50 mL of methanol was added to 1.5 g of the amorphous sample prepared in Example 1, followed by blending for 30 seconds, stirring at 150 rpm and 25 ° C. for 12 hours, followed by centrifugation at 4 ° C. at 3,000 rpm for 20 minutes. The supernatant obtained was volatilized with an evaporator to obtain a concentrated residue. 1 mL methanol was added per 300 mg of the concentrated residue to prepare an extract solution having a concentration of 300 mg / mL, and used as a sample solution of the following example. Antioxidant activity of the amorphous fruit was determined by DPPH (1,1-diphenyl-2-picryl hydrazyl) radical scavenging activity, Hydroxyl radical scavenging activity and total phenol content using the concentrated residue.

1) Measurement of DPPH radical scavenging ability

After 50 μl of sample solution, 150 μl of 1.5 × 10 ⁻⁴ mM DPPH (1,1-diphenyl-2-picryl hydrazyl) solution was added and reacted for 30 minutes. The absorbance was measured at 515 nm using a spectrophotometer (Phamacia Co.). After calculating the radical scavenging ability (%) by Equation 1 below, IC ₅₀ , which is a concentration at which the radical scavenging ability is 50%, is calculated from the calibration curve for the radical scavenging ability of each concentration, and the results are shown in FIG. 1.

&Quot; (1) "

Investigation of DPPH radical scavenging ability of amorphous fruit showed that IC ₅₀ (concentration required for 50% scavenging of DPPH radicals) of DPPH radical scavenging activity ranged from 75.4 to 117.8 mg / g under all conditions, 40% of ginger juice, 0.16% of turmeric, It was shown to have the best antioxidant activity at 60% of citron. Antioxidant activity increased with the addition of citron and ginger. The highest IC ₅₀ value was 117.8 mg / g. Ginger juice 40%, turmeric 0.16%, citron 60% showed antioxidant activity about 1.5 times higher than ginger juice 20%, turmeric 0.04%, citron 20%.

2) Hydroxyl radical scavenging activity

Add 0.15 mL of buffer 0.35 mL, 0.1 mL of 3 mM deoxyribose solution, 0.1 mL of 0.1 mM ascorbic acid solution, 0.1 mL of 0.1 mM EDTA solution, 0.1 mL of 0.1 mM FeCl ₃ solution, and 0.1 mL of 1 mM H ₂ O ₂ solution. After stirring well, the reaction was carried out at 37 ° C. for 1 hour. After completion of the reaction, 1 mL of 2% TCA solution and 1 mL of 1% TBA solution were added and mixed in turn, followed by reaction at 100 ° C. for 20 minutes, and then cooled to room temperature and centrifuged. The supernatant obtained by centrifugation was measured for absorbance at 532 nm using a spectrophotometer, the radical scavenging ability (%) was calculated by Equation 2, and the radical scavenging ability was 50% in the calibration curve for each concentration. IC ₅₀ , which is a concentration at, was obtained and shown in FIG. 2.

The IC ₅₀ value of hydroxy radical scavenging activity was 2.9 mg / g at 40% of ginger juice, 0.16% of turmeric, and 60% of citron. It was found that the antioxidant juice 20%, turmeric 0.04%, citron 20% higher than about 15 times higher antioxidant capacity was increased by the addition of ginger juice, turmeric and citron.

&Quot; (2) "

3) total phenol  Content measurement

In 2.5 mL of distilled water, 0.33 mL of sample solution, 0.16 mL of Foline-Denis reagent, and 0.3 mL of saturated Na ₂ CO ₃ solution were developed for 30 minutes in the dark, and the absorbance was measured at 760 nm to quantify the content of phenol. 3 is shown. (Standard used tannic acid.)

The total phenol content ranged from 0.29 to 0.43 mg / g. The highest phenol content was found at 0.43 mg / g under 40% ginger juice, 0.16% turmeric and 60% citron. These results suggest that the value of ginger juice, turmeric powder, and citron increases as the addition rate increases.

Example 5 Evaluation of Sensory Properties of Agar

In order to find out the sensory differences in the amorphous fruits prepared in Example 1, 15 college students and graduate students from Chungnam National University, who were able to distinguish the quality difference, were selected as a panel, and the sensory test was performed using the 9-point scale method. Are listed in Table 5. Sensory characteristics were 16 samples for color, taste, aroma, chewiness, adhesion, overall preference (1 point: extremely dislike, 9 points: extremely good). Random numbers were presented in a white dish with water (20 ± 5 ° C.).

Referring to Table 5, the color of the amorphous fruit according to the above embodiment is 4-6.7, the taste is 4.4-5.9, the flavor is 4.5-5.9, the chewability is 4.1-6.2, the adhesion is 4.1-5.6, and the overall acceptability is 4.2-6.1. Received a range of scores. As a result of the response surface test, the taste, aroma, chewiness, adhesion, and sensory properties of the overall palatability of all items increased as the addition rate of ginger juice, turmeric powder, and citron increased and decreased after showing the maximum value.

Example 6 Optimization of Amorphous and Preparative Ingredient Ratios

The optimum addition ratio of ginger juice, turmeric powder and citron was set according to the method of Derringer et al. (J. Quality Technol. 12: 214-219 (1980)) The predicted optimal ingredients were ginger juice 30.19%, turmeric powder 0.11%, and yuzu 47.17 As another method of optimization, a model optimization using the model of the components of the mixture was performed and the results are shown in Fig. 4. The overlapping part of each response model graph was determined as the optimum range. The results were in agreement.

Claims (7)

In the method of manufacturing an amorphous fruit prepared by pulling radish,
(A) slicing radish and poached in brine to remove water;
(B) adding water, sugar, ginger juice, citron, turmeric and lemon and / or organic acid to the dried radish to cook; And
(C) drying the stewed radish;
Method for producing an amorphous fruit, characterized in that it is prepared, including.
The method of claim 1,
20 to 40 parts by weight of ginger juice, 20 to 60 parts by weight of citron and 0.04 to 0.16 parts of turmeric based on 100 parts by weight of radish.
3. The method according to claim 1 or 2,
The sugar is a method for producing an amorphous fruit, characterized in that at least one selected from the group consisting of honey, syrup, sugar, oligosaccharides.
3. The method according to claim 1 or 2,
The sugar is a method for producing an amorphous, characterized in that 25 to 75 parts by weight based on 100 parts by weight of radish.
delete 3. The method according to claim 1 or 2,
The cooking method of an amorphous fruit, characterized in that additionally added agar to the step.
An amorphous fruit produced by the method of claim 1 or 2

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