KR101358308B1 - Method for making bambusoideae's stem edible - Google Patents

Abstract

The present invention relates to a method of edible bamboo stems. Bamboo stems swelled by the edible method of the present invention is softened by the tissue becomes edible. In addition, the extraction rate is increased and the antioxidant capacity is excellent and the content of the antioxidant substance is increased, so that it can be used not only in various foods such as tea, health food, feed, but also in cosmetics and the like, and is useful. In addition, bamboo stalks have a higher yield for labor than bamboo shoots, which will help create jobs and increase income for the industry.

Description

METHOOD FOR MAKING BAMBUSOIDEAE'S STEM EDIBLE}

The present invention relates to a method of edible bamboo stems.

Bamboo shoots of bamboo have been used as expensive food. However, bamboo shoots, which are mostly used for food, are small bamboo shoots about 10 ~ 20cm long, which are harvested for a short period from late March to early April. If you miss this period, however, the color of bamboo shoots will change and harden, making it harder for edible food.

Bamboo stems are known to have excellent effects on various cancers, diabetes mellitus, hypertension, and stomach ulcers. Although bamboo stalks change color and harden to be edible, the active and functional ingredients contained in the bamboo stems are not changed, but the development of food or medicine using them is insignificant.

Accordingly, the present inventors have completed the present invention by confirming that when swelling bamboo stems that are not edible as hardened and thus have no commodity value, the tissues become soft and the color and flavor are improved.

Republic of Korea Patent Publication No. 10-2004-0004749

An object of the present invention is to provide a method for obtaining an edible bamboo stem.

In order to achieve the above object, the present invention provides a method for edible non-edible bamboo stems, including swelling non-edible bamboo stems.

In addition, the present invention provides a food composition comprising the bamboo stem and the bamboo stem extract treated by the above method.

In order to achieve the above object, the present invention also provides a bamboo stem containing 40 mg GAE / 100 g DW or more of flavonoids and 360 mg GAE / 100 g DW or more of polyphenol, wherein the stem is porous and contains starch in the stem. Provides bamboo stems, which are starch in luxury.

Bamboo stems swelled by the edible method of the present invention is softened by the tissue becomes edible. In addition, the extraction rate is increased and the antioxidant capacity is excellent and the content of the antioxidant substance is increased, so that it can be used not only in various foods such as tea, health food, feed, but also in cosmetics and the like, and is useful.

In addition, bamboo stalks have a higher yield for labor than bamboo shoots, which will help create jobs and increase income for the industry.

1 is a photograph of a traditional cannon-type inflating machine.
Fig. 2 is a photograph of unexpanded porridge stems and expanded porridge stems.
Figure 3 is a graph of the extraction rate of the puffed chopped stem and puffed chopped stem.
Figure 4 is a graph comparing the degree of antioxidant DPPH / ABTS of unexpanded porridge stem and expanded porridge stem.
FIG. 5 is a graph showing the total flavonoid amount and the total polyphenol amount of the unexpanded porridge stem and the expanded porridge stem.

The present invention relates to a method of edible non-edible bamboo stems, including swelling non-edible bamboo stems in one aspect.

In the present specification, the "non-edible bamboo stem" means a bamboo stem having a length of at least bamboo shoots used for food. For example, bamboo shoots used for food have a length of 10-20 cm, and mean harvested from late March to early April, while "non-edible bamboo stems" used herein have a length of 25 cm-1 m. In other words, it means to be harvested after the end of April, specifically, means to be harvested from the end of April to the end of July, but is not limited thereto. "Non-edible bamboo stem" of the present specification is a state in which length growth is made more than bamboo shoots used for food, meaning the state before the shell of bamboo shoots fall off and the branches extend outward, and the stem is not hardened. It means state.

In the present specification, the "puffing" refers to rapidly lowering the pressure to normal pressure after heating and pressurizing the food in an airtight container, irradiating microwaves in a vacuum by mixing a swelling agent with the raw material, and kneading the raw material that is kneaded. It means to evaporate or to evaporate the moisture in the food by heating and pressurizing rapidly by mixing the expanding agent in the food. In the present specification, the expanding agent may include water, but is not limited thereto. Specifically, the step of swelling the bamboo stem includes cutting the bamboo stem, not edible, and processing under conditions of high temperature and high pressure in the expansion machine. At this time, the dried bamboo stems may further include a soaking process of dipping in water for 10-30 minutes and a watering process of removing only water on the surface after the cutting process. In one aspect of the invention the expansion step involves using a rotary traditional hot frying machine or a modern hot frying machine.

In the edible method of non-edible bamboo stems, which is an aspect of the present invention, the expansion step is a temperature of 50 ℃ to 300 ℃ and 3kg _f / cm ² To 7 kg _f / cm ² may be performed under pressure conditions. When expansion was performed at a temperature below 50 ° C., it was confirmed that the porosity of non-edible bamboo stems did not sufficiently occur. When expansion was performed at temperatures exceeding 300 ° C., all moisture of the non-edible bamboo stems evaporated. Carbonization was observed. In view of the above, the temperature conditions in the expansion step of the edible process of the non-edible bamboo stems, which is an aspect of the present invention, 70 ℃ to 290 ℃, 90 ℃ to 280 ℃, 110 ℃ to 270 ℃, 130 ℃ to 260 Or from 150 ° C to 250 ° C. On the other hand, when swelling of non-edible bamboo stems at a pressure of less than 3kg _f / cm ² , it was confirmed that the non-edible bamboo stems are not softened sufficiently, when the swelling exceeds 7kg _f / cm ² pressure , Bamboo stems were denatured. From the above point of view, the pressure condition in the expansion step of the edible method of the non-edible bamboo stalk which is one aspect of the present invention is 3.2kg _f / cm ² To 6.8kg _f / cm ² , 3.4kg _f / cm ² To 6.6kg _f / cm ² , 3.6kg _f / cm ² To 6.4kg _f / cm ² , 3.8kg _f / cm ² To _f may be 6.2kg / cm ² or 4.0kg _f / cm ² to 6.0kg _f / cm ^2.

In the edible method of the non-edible bamboo stems, which is one aspect of the present invention, the non-edible bamboo stems may include a cut to a size of 0.1mm to 10cm. When cutting to a size of less than 0.1 mm, the size of the bamboo stem was too small to cause puffing sufficiently, and when cutting to a size exceeding 10 cm, it was found to be difficult to handle in the puffing machine. In view of the above, the non-edible bamboo stems may include 1cm to 9cm, 2cm to 8cm, 3cm to 7cm or 4cm to 6cm in size.

In a method of edible non-edible bamboo stalk that is an aspect of the present invention, the bamboo bamboo shoot ( Phyllostachys nigra , Phyllostachys pubescens ), the throne ( Phyllostachys bambusoides ), cotton ( Phyllostachys nigra there is . henonis ), Sasa ( Sasa borealis ) and Jeju borealis ( Sasa quelpaertensis ), and in particular, the bamboo may be disrupted.

In another aspect, the present invention relates to a bamboo stem edible by the above-mentioned edible method.

In addition, the present invention relates to a composition for food comprising the bamboo stem or extract of the bamboo stem in another aspect. The extract of the bamboo stem may be obtained using an organic solvent extract, an accelerated solvent extractor (ASE) or a pressurized liquid extraction (PLE), and extraction methods known in the art may be used without limitation. It is possible. Food composition as an aspect of the present invention means that it is transformed into a form that can be eaten by humans or animals such as tea, health food, feed.

In one embodiment, a food additive, a functional food or a health food containing the composition according to the present invention is provided. Specifically, the composition may be for antioxidant, and is a health food composition effective for preventing, alleviating or treating diseases caused by free radicals, including aging, autoimmune diseases, cancer, neurological diseases, heart diseases, etc. Can be.

The composition according to the invention provides various types of food additives or functional foods comprising. The composition may be processed into an extruded tea, a liquid tea, a beverage, a fermented milk, a cheese, a yogurt, a juice, a probiotic agent, a health supplement, and the like, and various other food additives. In addition, the bamboo stem itself made by the present invention can be used as a base of sweets, including snacks. For example, the expanded bamboo stalks can be beaten or chocolate-coated to be used as snacks or snacks, and the expanded bamboo stalks can be powdered and used as raw materials for bread.

In one embodiment, the composition may contain other ingredients and the like that can give a synergistic effect to the main effect within a range that does not impair the main effect of the present invention. For example, additives such as perfume, coloring agent, bactericide, antioxidant, preservative, moisturizing agent, thickening agent, inorganic salt, emulsifier and synthetic polymer substance may be further added for improvement of physical properties. In addition, supplementary ingredients such as water soluble vitamins, oil soluble vitamins, polymer peptides, polymer polysaccharides and seaweed extract may be further included. The above components may be mixed and selected without difficulty by those skilled in the art depending on the purpose of formulation or use, and the amount thereof may be selected within a range that does not impair the objects and effects of the present invention. For example, the addition amount of the above components may be in the range of 0.01 to 5% by weight, more specifically 0.01 to 3% by weight, based on the total weight of the composition.

The composition according to the present invention may be in various forms such as a solution, an emulsion, a viscous mixture, a tablet, a powder, etc., and may be administered by various methods such as simple drinking, injection administration, spraying or squeezing.

In addition, the present invention is a bamboo stem containing a flavonoid (40mg GAE / 100g DW or more) and polyphenol (360phenol or more) 360mg GAE / 100g DW or more, wherein the stem is porous, the starch in the stem is gelatinous Exposed to the bamboo stalk, the starch of the state. In the present specification, "GAE" is a unit representing the total polyphenol and flavonoid content, which means that it is expressed in mg / 100g garlic acid quivalents (GAE) in a standard curve created using galic acid, and "DW." "Means dry weight.

In one aspect of the invention, the cosmetic composition may include the bamboo stem or the bamboo stem extract. The cosmetic composition may also include an antioxidant cosmetic composition. The cosmetic composition is not particularly limited in formulation, and may be appropriately selected as desired. For example, skin lotion, skin softener, skin toner, astringent, lotion, milky lotion, moisturizing lotion, nutrition lotion, massage cream, nutritional cream, moisturizing cream, hand cream, foundation, essence, nutrition essence, pack, soap, cleansing But the present invention is not limited thereto, and may be manufactured by any one or more formulations selected from the group consisting of a foam, a cleansing lotion, a cleansing cream, a body lotion and a body cleanser.

When the formulation of the present invention is a paste, cream or gel, animal fiber, plant fiber, wax, paraffin, starch, tracant, cellulose derivative, polyethylene glycol, silicone, bentonite, silica, talc or zinc oxide may be used as the carrier component .

When the formulation of the present invention is a powder or a spray, lactose, talc, silica, aluminum hydroxide, calcium silicate or polyamide powder may be used, and especially in the case of spray, additionally chlorofluorohydrocarbon, propane Propellant such as butane or dimethyl ether.

In the case of the solution or emulsion of the present invention, a solvent, a solvent or an emulsifier is used as a carrier component, and examples thereof include water, ethanol, isopropanol, ethyl carbonate, ethyl acetate, benzyl alcohol, benzyl benzoate, propylene glycol, , 3-butyl glycol oil, glycerol aliphatic ester, polyethylene glycol or sorbitan fatty acid esters.

When the formulation of the present invention is a suspension, a carrier such as water, a liquid diluent such as ethanol or propylene glycol, a suspending agent such as ethoxylated isostearyl alcohol, polyoxyethylene sorbitol ester and polyoxyethylene sorbitan ester, Cellulose, aluminum metahydroxide, bentonite, agar or tracant, etc. may be used.

When the formulation of the present invention is an interfacial active agent-containing cleansing, the carrier component may include aliphatic alcohol sulfate, aliphatic alcohol ether sulfate, sulfosuccinic acid monoester, isethionate, imidazolinium derivative, methyltaurate, sarcosinate, fatty acid amide Ether sulfates, alkylamidobetaines, aliphatic alcohols, fatty acid glycerides, fatty acid diethanolamides, vegetable oils, linolenic derivatives or ethoxylated glycerol fatty acid esters.

The content of the active ingredient is not particularly limited, but may be in the range of 0.0001 to 10% by weight based on the total weight of the composition. When the active ingredient satisfies the content, it may exhibit excellent efficacy without side effects.

In addition to the bamboo extract prepared above, the cosmetic composition may further contain ingredients included in a functional additive and a general cosmetic composition. The functional additives may include water-soluble vitamins, oil-soluble vitamins, polymer peptides, polymeric polysaccharides, sphingolipids and seaweed extracts.

In addition to the above-mentioned functional additive, in addition to the cosmetic composition of the present invention, components contained in a general cosmetic composition may be blended if necessary. In addition to the other components included, oils and fats, moisturizers, emollients, surfactants, organic and inorganic pigments, organic powders, ultraviolet absorbers, preservatives, fungicides, antioxidants, plant extracts, pH adjusters, alcohols, pigments, flavorings, blood circulation And accelerators, cooling agents, limiting agents, purified water, and the like.

Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood by those skilled in the art that these embodiments are only for illustrating the present invention and that the scope of the present invention is not construed as being limited by these embodiments.

Swelling of bamboo stems

The stems were harvested in May, the leaves were removed, washed, and dried to be 3 cm in size. The fine porridge stem was soaked in water for 10 minutes, taken out, and then drained for 30 minutes, and swelled in a puffing machine (FIG. 1). The bamboo stem was heated to 180 ° C. for 2 minutes, and the pressure was rapidly lowered to atmospheric pressure.

As a result of photographing and comparing the pictures of the puffed puffs and the puffed puffs, it was as shown in FIG. 2. As can be seen in FIG. 2, it was confirmed that the tissue of the puffed stalks expanded even with the naked eye. In addition, color and flavor were also observed to improve.

Extraction rate  compare

The extraction rates of unexpanded porridge stems and expanded porridge stems were compared. The same amount (100 g) of the sample was put in an Erlenmeyer flask, extracted in 500 ml of boiling water for 1 hour, and concentrated under reduced pressure to compare the yield.

As a result (FIG. 3), it was confirmed that the extraction rate of the puffed porridge stem increased more than twice the extraction rate of the puffed porridge.

Antioxidant ability  compare

(One) ABTS radical scavenging test

ABTS (2,2'-azino-bis (3-ethylbenzthiazoline-6-sulphonic acid)) loses electrons when reacted with potassium persulfate to form unstable radicals. Antioxidants can extinguish this radical, which has a maximum absorbance at 734 nm, and lose the hazard of the radical.

The same amount of sample (10 mg) before and after expansion and dry expansion was extracted in Example 1 was diluted in distilled water. After 5ul of each diluted sample was put in 96-well, 95ul of ethanol was added and 100ul of ABTS radical was added to react for 5 minutes. Subsequently, the radical scavenging ability was measured at 734 nm, and the amount of antioxidant antioxidants was compared with the standard substance trolox.

 As a result (FIG. 4), it was confirmed that the ABTS radical scavenging ability of the expanded puffed stem was increased by 8 times or more than the ABTS radical scavenging ability of the puffed stems.

(2) DPPH radical scavenging test

DPPH (2,2-diphenyl-1-picrylhydrazyl) radicals dissolved in organic solvents have a maximum absorbance at 515 nm. Antioxidants dissipate DPPH radicals, losing their intrinsic color and changing transparently.

 In order to measure DPPH radical collection, the same amount of the sample (10 mg) extracted before and after dry expansion was diluted in distilled water. After 5ul of each diluted sample was put in 96-well, 95ul of ethanol was added and 100ul of DPPH radical was added to react for 30 minutes. Subsequently, the radical scavenging ability was measured at 515 nm, and the amount of antioxidant antioxidants was compared with the standard trolox.

As a result (FIG. 4), it was confirmed that the DPPH radical scavenging ability of the expanded puffed stem was increased by three times or more than the DPPH radical scavenging ability of the puffed puffed stem.

Comparison of the content of antioxidants

(1) Determination of total flavonoid content

The same amount of sample (10 mg) before and after expansion and dry expansion was extracted in Example 1 was diluted in distilled water. 20ul of each diluted sample was put in 96-well and again diluted with 100ul by adding 80ul of distilled water. 100ul of AlCl ₃ 6H ₂ O was added thereto and reacted for 5 minutes. Thereafter, the absorbance of 430 nm was measured and substituted into the calibration curve of catechin, a standard, to compare the total flavonoid content.

As a result (FIG. 5), it was confirmed that the flavonoid content of the puffed Cucumber stem increased more than four times than the flavonoid content of the puffed Cucumber stem.

(2) Determination of total polyphenol content

The same amount of sample (10 mg) before and after expansion and dry expansion was extracted in Example 1 was diluted in distilled water. 20 ul of each rare sample was put in a 96-well, and again 60 ul of distilled water was diluted to 80 ul. After 20ul of Folin-Ciocalten reagent was added thereto and reacted for 5 minutes, Na ₂ CO ₃ 100ul was added. After 30 minutes, the absorbance of 730 nm was measured, and the total polyphenol content was compared by substituting the calibration curve of catechin as a standard.

As a result (FIG. 5), it was confirmed that the polyphenol content of the puffed Cucumber stem increased more than three times the polyphenol content of the puffed Cucumber stem.

The composition containing the bamboo leaf extract according to the present invention as an active ingredient is applicable to various formulations as follows, but is not limited thereto.

[Formulation Example 1] Soft capsule

Pulsated bamboo stem extract 330 mg, red ginseng extract 50 mg, palm oil 2 mg, palm hardened oil 8 mg, lead 4 mg and lecithin 6 mg were mixed and 400 mg per capsule was prepared according to a conventional method to produce a soft capsule. It was.

[Formulation Example 2] Tablets

150 mg of expanded bamboo stem extract, 100 mg of glucose, 50 mg of red ginseng extract, 96 mg of starch and 4 mg of magnesium stearate were mixed and 40 mg of 30% ethanol was added to form granules. It was compressed into tablets.

[Formulation Example 3] Granules

150 mg of expanded bamboo stem extract, 100 mg of glucose, 50 mg of red ginseng extract, and 600 mg of starch were mixed and 100 mg of 30% ethanol was added to form granules. It was. The final weight of the contents was 1 g.

[Example 4] Drinks

Puffed bamboo stem extract 150 mg, glucose 10 g, red ginseng extract 50 mg, citric acid 2 g and purified water 187.8 g were mixed and filled into bottles. The final dose of the contents was 200 ml.

[Formulation Example 5] Preparation of health food

Puffed Bamboo Stem Extract ......................................... 1000 mg

Vitamin mixture

Vitamin A Acetate ......... 70 μg

Vitamin E ............................................ 1.0 mg

Vitamin B1 ........................................... 0.13 mg

Vitamin B2 .......................................... 0.15 mg

Vitamin B6 ......................................... 0.5 mg

Vitamin B12 ......................... 0.2 μg

Vitamin C ............................................. 10 mg

Biotin ... 10 ㎍

Nicotinic acid amide .................................. 1.7 mg

Folic acid ................................................. ..... 50 μg

Calcium pantothenate .................................... 0.5 mg

Mineral mixture

Ferrous Sulfate ......................................... 1.75 mg

Zinc oxide ............................................ 0.82 mg

Magnesium carbonate ...................................... 25.3 mg

Potassium Phosphate ......................................... 15 mg

Secondary calcium phosphate ...................................... 55 mg

Potassium citrate ............................................ 90 mg

Calcium carbonate .............................................. 100 mg

Magnesium chloride ..................................... 24.8 mg

Although the composition ratio of the above-mentioned vitamin and mineral mixture is comparatively mixed with a composition suitable for health food as a preferred embodiment, the compounding ratio may be arbitrarily modified, and the above ingredients are mixed according to a conventional method for producing healthy foods , Granules can be prepared and used in the manufacture of health food compositions according to conventional methods.

Preparation Example 6 Preparation of Healthy Drinks

Puffed Bamboo Stem Extract ......................................... 1000 mg

Citric acid ................................................. ... 1000 mg

oligosaccharide................................................. .... 100 g

Plum concentrate ................................................ ..... 2 g

Taurine ................................................. ........... 1 g

Purified water was added to the mixture to complete 900 ml

The above components were mixed according to a conventional health drink manufacturing method, and the mixture was heated at 85 DEG C for about 1 hour with stirring, and the solution thus prepared was filtered to obtain a sterilized 2-liter container, which was sealed and sterilized, ≪ / RTI >

Although the composition ratio is mixed with a component suitable for a favorite beverage in a preferred embodiment, the compounding ratio may be arbitrarily modified according to regional and ethnic preferences such as demand hierarchy, demand country, and use purpose. It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims.

Hereinafter, formulation examples of the cosmetic composition will be described, but the present invention is not intended to be limited thereto but is specifically described.

Formulation Example 1: Lotion Compounding ingredient weight% Bamboo stem extract 3.00 L-ascorbic acid-2-phosphate magnesium salt 1.00 Water soluble collagen (1% aqueous solution) 1.00 Sodium citrate 0.10 Citric acid 0.05 White pickle extract 0.20 1,3-butylene glycol 3.00 Purified water to 100

Formulation Example 2: Cream Compounding ingredient weight% Bamboo stem extract 1.00 Polyethylene glycol monostearate 2.00 Self emulsifying monostearic acid glycerin 5.00 Cetyl alcohol 4.00 Squalene 6.00 Tri-2-ethylhexane glyceryl 6.00 Sphingolipid 1.00 1,3-butylene glycol 7.00 Purified water to 100

Formulation Example 3: Pack Compounding ingredient weight% Bamboo stem extract 5.00 Polyvinyl alcohol 13.00 L-ascorbic acid-2-phosphate magnesium salt 1.00 Lauroylhydroxyproline 1.00 Water soluble collagen (1% aqueous solution) 2.00 1,3-butylene glycol 3.00 ethanol 5.00 Purified water to 100

Formulation Example 4: Serum Compounding ingredient weight% Bamboo stem extract 2.00 Hydroxyethylene cellulose (2% aqueous solution) 12.00 Xanthan gum (2% aqueous solution) 2.00 1,3-butylene glycol 6.00 Concentrated glycerin 4.00 Sodium hyaluronate (1% aqueous solution) 5.00 Purified water to 100

While the present invention has been particularly shown and described with reference to specific embodiments thereof, those skilled in the art will readily appreciate that many modifications are possible in the exemplary embodiments without materially departing from the novel teachings and advantages of this invention. something to do. Accordingly, the actual scope of the present invention will be defined by the appended claims and their equivalents.

Claims (8)

Bamboo swelled at 50 ° C to 300 ° C and under pressure conditions of 3kgf / cm2 to 7kgf / cm2, bamboo containing 40 mg GAE / 100 g DW or more of flavonoids and 360 mg GAE / 100 g DW or more polyphenols A method of enhancing the antioxidant capacity of a bamboo stem, comprising producing a stem.
delete The method of claim 1,
The bamboo shoot stem is cut in the size of 0.1mm to 10cm, how to increase the antioxidant capacity of the bamboo shoot stem.

delete delete A bamboo stem containing more than 40 mg GAE / 100 g DW of flavonoids and 360 mg GAE / 100 g DW of polyphenol,
The stem is porous,
The starch in the stem is a starch stem of luxury. A composition for food comprising the extract of the stem of claim 6.
delete

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