KR101514918B1 - Pears-Belloflower syrup prepared using a mixture of belloflower and pear and the Preparation Method of the Same - Google Patents
Pears-Belloflower syrup prepared using a mixture of belloflower and pear and the Preparation Method of the Same Download PDFInfo
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Abstract
TECHNICAL FIELD The present invention relates to a technique for deriving an optimum mixing ratio of a dorahi temple, a ship, and a honey, which can produce a high quality baedorahi subculture using a mixture design method, and devising an optimum manufacturing process. The Baodora subsoil prepared in accordance with the present invention is a high-quality, high-quality baodora subsoil that can be easily ingested by all ages. The optimal blending ratio reduces the bitter taste and chalkiness caused by excessively straining the Dorado subsoil, It has the effect of increasing the preference degree than the product using only the bloody bloom, and it can be eaten immediately without water in the proper addition of the ship and honey, thereby increasing the portability and convenience.
Description
TECHNICAL FIELD The present invention relates to a technique for deriving an optimum mixing ratio of a dorahi temple, a ship, and a honey, which can produce a high quality baedorahi subculture using a mixture design method, and devising an optimum manufacturing process.
"Doraji" is a perennial herb that belongs to the longevity field and is native to Korea, China, and Japan. It is a medicinal herb that has been used for respiratory diseases such as drainage, germosis, bronchitis and asthma. In addition, there are various pharmacologic actions such that the number of herbal medicine using this drug is 273 in Donguibogam and 49 in amalgamation. The main pharmacological component of the phloem is triterpenoid saponin These ingredients include anticholinergic action against chlamydia, genomic action, central nervous system inhibition (sedation, analgesic, antipyretic effect), anti-inflammatory action against acute chronic inflammation, anti-ulcer and gastric secretion inhibition, anticholinergic action to lower blood pressure by expanding blood vessels, Hypoglycemic effect, and cholesterol metabolism improvement action.
"Pear" is cultivated all over the country. The pear tree grows about 6 ~ 7m in height. Leaves are pointed and ovate with small sawtooth. Fruits are a little bit thinner, tastier and juicy, and have a pale yellowish brown color, a light yellow color, and a light green color. In private medicines, boats are mainly used as cough medicine, and there are enzymes that help digestion and alleviate the stimulation of meat dishes in the abdomen. It is said that it is good to drink in hot water or cold water from time to time, putting the juice in honey in the bottle in the sesal (zeolite) for some time. When a child suffers from a stomachache, it has been said that it is good to boil the pear leaves and drink the water. It is also said that it is good to eat the juice of the pear leaves when it eats and cures. According to high medical literature such as the herbal gangmok, herbal intensive book, it is known that boats are known to be effective for gastric ulcers, constipation, and diuretic stimulation, and it is known to be effective also for feces, fever and cough.
It is known that the form of bellflower that is commercially available on the market has an excellent effect on sputum, cough,
In addition, the Dora Branch has market dominance as a high-value product based on high functionality with excellent prevention effect of bronchial diseases and colds. Due to the bitter taste of the bellflower, the consumer area is limited to adults, and the ' And it is difficult to eat immediately.
It is an object of the present invention to solve the above-mentioned problems of the prior art, and it is an object of the present invention to provide a pearl bean jam with reduced peculiar chalcation caused by excessive use of dorapuji .
Another object of the present invention is to provide an optimum manufacturing process of the above-described blast furnace blue.
(A) extracting dried bellflower with water; (b) transferring the extract of step (a) to a concentrator and concentrating the bellflower under reduced pressure for 10 to 20 hours; (c) removing the shell from the pear and pulverizing it using a blender for 30 seconds to 1 minute; (d) mixing the seedling of step (b) and the vessel of step (c), and concentrating the mixture at 70 to 90 ° C for 1 to 5 minutes; And (e) adding honey to the step (d) and concentrating the mixture for 1 to 3 minutes.
In one embodiment of the present invention, the step (a) is characterized by adding dried bellflower using a cold air drying method to an extractor at a weight ratio of 1:10 with water and then extracting it for 24 hours.
In one embodiment of the present invention, the Dora Branch, the stomach, and the honey comprise 20 to 30% by weight of Doraifishi, 60 to 70% by weight of dorado, 10 to 20% by weight of honey, Is added.
In addition, there is provided a Baodora subfertility prepared according to the method of the present invention.
The Baodora subsoil prepared in accordance with the present invention is a high-quality, high-quality baodora subsoil that can be easily ingested by all ages. The optimal blending ratio reduces the bitter taste and chalkiness caused by excessively straining the Dorado subsoil, It has the effect of increasing the preference degree than the product using only the bloody bloom, and it can be eaten immediately without water in the proper addition of the ship and honey, thereby increasing the portability and convenience.
Figure 1 shows the relationship between components and response variables for a mixture design method design in a mathematical model equation.
FIG. 2 shows the experiment point setting according to the mixture design method of the present invention.
Fig. 3 shows the results of the sugar content analysis of the test points according to the mixture design method of the present invention.
FIG. 4 shows the viscosity measurement results of the experimental points according to the mixture design method of the present invention.
FIG. 5 shows the result of measuring the antioxidant activity of the test point according to the mixture design method of the present invention (DPPH radical scavenging activity, total phenol content, FRPA activity).
FIG. 6 shows the sensory evaluation results of the experimental points according to the mixture design method of the present invention (good taste, crispiness, taste).
The present invention relates to a Baodora subsoil prepared by using the mixture design method to derive the optimum mixing ratio of Dora subspecies, pear, and honey and at an optimum mixing ratio.
As described above, belly is known to be effective in promoting gastric ulcer, constipation, and diuretic action, and is known to be effective also in feces, fever, cough and the like. Platycodon is a triterpenoid saponin, The antioxidant activity of the blood is reduced due to the action of antioxidant, anti-ulcer and gastric juice inhibiting action, blood pressure lowering, anticholinergic action, hypoglycemic action Action, improvement of cholesterol metabolism and so on.
The "mixture design method" of the present invention is used as an important method for the development and optimization of foods (Ellekjæa MR, Næas T, Baardseth P. 1996. Milk protein affect yield and sensory quality of cooked sausages. J Food Sci 61: 660-666.) Most food mixtures contain 3 to 8 or more than 10 important ingredients, in which case the amount of each ingredient is not a problem, , It is difficult to analyze the composition of several components such as food. Therefore, in order to find the optimal mixture ratio of ingredients, which has a significant influence on the dependent variable and maximizes or minimizes the reaction amount of the dependent variable (Næas T, Bjerke F, Fæargestad EM) A comparison of design and analysis techniques for mixture Food Quality Preference 10: 209-217.).
Accordingly, the present invention provides a method for preparing a dried bellflower, comprising: (a) extracting dried bellflower with water; (b) transferring the extract of step (a) to a concentrator and concentrating the extract under a reduced pressure for 10 to 20 hours to prepare a crude oil; (c) removing the shell from the pear and pulverizing it using a blender for 30 seconds to 1 minute; (d) mixing the seedling of step (b) and the vessel of step (c), and concentrating the mixture at 70 to 90 ° C for 1 to 5 minutes; And (e) adding honey to the step (d) and concentrating the mixture for 1 to 3 minutes.
In one embodiment of the present invention, the step of preparing the Doraschi extract in step (b) comprises the steps of extracting the extracted Dorasus extract, transferring the extract to a concentrator, and concentrating the extract under a reduced pressure condition for 16 hours to prepare a Doraschi extract of Brix 82 .
In an embodiment of the present invention, in step (c), it is preferable that the shell is removed and the particles are hardly visible. In an embodiment of the present invention, the step (d) , It is preferable to first mix the strainer and the vessel and concentrate the mixture at 90 DEG C for 3 minutes.
In the case of the addition of the honey of step (e) of the present invention, when the honey is subjected to the heat treatment for a long time, HMF (Hydroxymethyl furfural) component is generated to cause quality deterioration. Therefore, It is preferable to further carry out the extraction for a minute.
In addition, the present invention uses a mixture design method to derive the optimal blending ratio of Doraifishi, pear and honey. The setting of each component is X1 (Doraifu), X2 (x), X3 (honey) , And an experiment point was set as shown in Fig. 1, and an optimum compounding ratio was determined by setting the sugar content, viscosity, antioxidant ability and sensory evaluation of the reaction site Y.
According to the mixing experiment designing method of the present invention, it is preferable that the optimum blending ratio is 20 to 30% by weight, the blending ratio is 60 to 70% by weight and the honey content is 10 to 20% by weight relative to the total weight (100% Do.
EXAMPLES Hereinafter, the present invention will be described in more detail with reference to Examples. However, the following Examples are only the preferred embodiments of the present invention, and the present invention is not limited by the following Examples.
<Materials Preparation>
Dried bellflower using cold air drying is extracted with water at an extraction ratio of 1:10 for 24 hours. The extract solution was transferred to a concentrator and concentrated under reduced pressure for 16 hours to prepare a brix 82 doria oil cake. Ships are shaved and shaved for 30 seconds to 1 minute using a general household blender to make them hardly visible. Honey was sold in the market. Experimental points were designed by using mixture design. In the experiment, the total amount of mixed solution was set to 100g and the amount of injection was changed according to the magnification. When the honey is heated for a long time, HMF (Hydroxymethyl furfural) component is generated and the quality is deteriorated. Therefore, the bellflower and the pear were first mixed and concentrated at 90 ° C for 3 minutes, and the honey was added, followed by further concentration for 2 minutes.
< Example 1>
Experimental Design
Experiments were designed using the mixture design method to suggest appropriate levels of DHA, DHA, and honey. In the mixture design, the composition of each component is X1 (Doraishi), X2 (x), X3 (honey), and the experiment points are set in basic simplex coordinates as shown in the figure. Experiments were conducted on the sensory evaluation and antioxidant ability of Baodora subspecies as a simplex centroid design in order to set the upper and lower limit values of Dora subspecies, Experiments were carried out with experimental points. The response variable Y was set to sensory value, antioxidant capacity, and physical properties of BaeDoRa. In the mixture design, the relationship between the components and the response variables can be described by a mathematical model expression (see FIG. 1). Mathematical models can be selected from linear, quadratic, and special cubic models.
< Example 2>
Experiment point Set
The present inventors designed the experiment using a mixture design method to establish optimum conditions for the ratio of rhodochrosite to pear and honey. A total of 10 experimental points were extracted using basic simplex coordinates, and a total of 10 experimental points are shown in Table 1. A (X1), B (X2), and C (X3) represent Dora subspecies, pear, and honey, respectively (see FIG.
The lower limit value of the DOA was set at 10, and the upper limit value and the lower limit value of the DOA were not set so that the content of the DOA could not be zero.
<Experimental Example 1>
Brix measurement
The sugar content was measured three times using a sugar content meter (PAL-
The sugar content of Baodora japonica prepared according to the blend ratio was measured in the range of 23 to 83 Brix (see Fig. 3). The sugar content of Baedorra subspecies tended to increase with the increase of the content of Dora subspecies or honey. This tendency can be confirmed by measuring the sweetness of pure broth and honey. Too high sugar content, however, can indicate thickness in the neck, along with chalkiness. Therefore, it is necessary to set proper sugar content suitable for consumer taste.
<Experimental Example 2>
Viscosity measurement
Viscosity measurements were made using a viscometer (RVDV-IIPRO, Brookfield). After 0.5 ml of sample was taken, the shear rate was gradually increased, and the viscosity was measured at a constant shear rate as the steady state was reached. Visually, the sample with the highest viscosity and the sample with the lowest viscosity were selected first and then the appropriate shear rate was set.
The viscosity of Baodora subbase prepared according to the blend ratio ranged from 590 to 1564 poise (see FIG. 4).
According to the experimental results, the higher the content of Rhizophora japonica and honey, the higher the viscosity. On the contrary, it can be confirmed that the viscosity decreases when the content of the blend is high. In honey, the effect of viscosity on viscosity is less than expected, which is attributed to the lower viscosity due to heat treatment. The viscosity characteristics of this blue indicate how well it is suitable to eat with a spoon.
If the viscosity of the blue is too high, it is sticky. If it is too low, it is hard to eat. When a certain amount of Dora subspecies or pear is added, it is easy to manufacture an optimal pumice.
<Experimental Example 3>
Evaluation of antioxidant ability
<3-1> DPPH Radical Measurement of scavenging ability
The DPPH radical scavenging activity of Baodora japonica was determined by modification of the method of Brand-Williams et al. (1995). Samples were the same as the total phenol content. 0.2 ml of sample was added to 0.8 ml of 0.4 mM DPPH solution dissolved in ethanol, reacted at room temperature for 10 minutes, and absorbance was measured at 490 nm. The DPPH radical scavenging activity was calculated by the following formula and expressed as a percentage.
DPPH scavenging activity (%) = {1 - (A fertilization blank / A control )} 100 (%)
As a result, the DPPH radical scavenging ability of the Baedulra subspecies was highest when honey and Dora subspecies were properly blended (refer to FIG. 5).
<3-2> Total phenol content measurement
The total phenol content was determined by the principle that the Folin-Ciocalteu's phenol reagent was reduced to molybdenum blue by the phenolic compound of the sample. The sample was diluted by dissolving 100 mg in 10 ml. Each sample was mixed with 1 ml of 2% Folin-Ciocalteu's phenol reagent and 1 ml of 10% Na2CO3 solution, and the mixture was allowed to stand at room temperature for 1 hour. The supernatant was measured at 750 nm using a microplate reader (Molecular Devices LLC, Sunnyvale). Gallic acid was used as a reference material.
The total phenol content of the produced blue was higher as the content of Doraifishi was higher (see Fig. 5).
<3-3> Ferric reducing antioxidant power (FRAP) activity measurement
The antioxidant capacity of Baedulra subspecies was measured by the modified method of Benzie & Stranin (1996). Samples were the same as the total phenol content. Acetate buffer (pH 3.6, 300 mM), 10 mM 2,4,6-tripyridyl-s-triazine, and 20 mM FeCl 36H 2 O were mixed at a ratio of 10: 1: 1 immediately before the experiment. 1.5 ml of the prepared mixture, 150 ml of the sample and distilled water were added, reacted at 37 ° C for 4 minutes, and the absorbance was measured at 595 nm.
FRAP activity was measured to be higher as the content of Doraifishi was higher (see Fig. 5). The ship and honey were found to have significantly lower antioxidant capacity than the Dora Branch. In order to maintain the proper antioxidant capacity of the Baodora subspecies, it is necessary to contain more than a certain amount of Dora subspecies.
< Experimental Example 4>
Sensory evaluation
The sensory evaluation of BaeDoRaSei according to the blending ratio was carried out in 25 food science students. The sensory test was performed on a 5 point hedonic scale (1 = disliked extremely, 5 = liked extremely). The evaluation items were rated as items of taste (whether they could eat without water or eat), neck turn (whether they could eat without water, eat), and easy to eat. The results of the sensory evaluation were shown as the mean value of the scores for each item, and the significant difference analysis was performed by one way ANOVA.
A good degree of preference was found when honey or Dorasubi was properly blended with the pear. It was confirmed that the addition of boats had a positive effect on the viscosity of Baedora juice.
Chalcation indicates the toughness in the neck when swallowing the bodorra subspecies. The higher the value of the dorabi or honey, the lower the preference is.
As a result of the sugar content, the preference of the sensory evaluation result was low even though the sugar content of the experimental group was high. This seems to be due to the bitter taste inherent in the Dora Office. In addition, although the sugar content was low, the preference of the pear was higher as the addition amount was increased due to the unique sensation of cooling.
< Experimental Example 5>
Produced through an optimum compounding ratio Boiled bellflower fruits and vegetables Dora Active comparison
The optimum blending ratio derived from the results of Experimental Examples 1 to 4 was used to prepare Baodora jigae. The Baodora jigae was prepared by using 23.6 g of Dora Ward and 13.4 g of Bae 63.0 g of honey. And antioxidant activity, sugar content, viscosity and sensory evaluation.
The total phenol content, DPPH radical scavenging activity, FRAP activity, sugar content, viscosity and sensory evaluation were the same as those of the experiments (Experimental Examples 1 to 4) of the present invention.
As a result, it can be seen that the antioxidative activity and the sensory evaluation portion produced at the optimum compounding ratio of the present invention show better results than the conventional products (see Table 4).
The present invention has been described with reference to the preferred embodiments. 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. Therefore, the disclosed embodiments should be considered in an illustrative rather than a restrictive sense. The scope of the present invention is indicated by the appended claims rather than by the foregoing description, and all differences within the scope of equivalents thereof should be construed as being included in the present invention.
Claims (4)
(b) transferring the extract obtained in the step (a) to a concentrator and concentrating the extract under a reduced pressure for 10 to 20 hours to prepare a crude oil;
(c) removing the shell from the pear and pulverizing it using a blender for 30 seconds to 1 minute;
(d) mixing the syrup of step (b) and the pulverized vessel of step (c), and concentrating the mixture at 70 to 90 ° C for 1 to 5 minutes; And
(e) adding honey to the step (d) and concentrating the honey for 1 to 3 minutes,
The above-mentioned Dorasuke Co., boat and honey were produced by adding 25 wt% of Dorasa wax, 60 wt% of bait and 15 wt% of honey to 100 wt%
Wherein the Baidora sub-station has a sugar content of 52 brix and a viscosity of 756. [
Wherein the step (a) is carried out by adding the dried bellflower using a cold air drying method to an extractor at a weight ratio of 1:10 with water and extracting the bellflower for 24 hours.
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101802402B1 (en) | 2017-04-06 | 2017-11-28 | 이영복 | Manufacturing method for extracts of medicinal plants containing lactobacillus |
| KR102063447B1 (en) * | 2018-08-31 | 2020-01-09 | 농업회사법인 주식회사 엠제이푸드 | Balloonflower syrup for child |
| KR102082649B1 (en) * | 2018-08-31 | 2020-02-28 | 농업회사법인 주식회사 엠제이푸드 | Method for producing balloonflower pear syrup and balloonflower pear syrup produced by the same method |
| KR20200102635A (en) | 2019-02-22 | 2020-09-01 | 김국영 | Composition for Platycodon Confiture and Manufacturing Method the Same |
| CN112869094A (en) * | 2021-01-28 | 2021-06-01 | 杭州康满家食品有限公司 | Pear syrup and preparation method thereof |
| KR20210069319A (en) | 2019-12-03 | 2021-06-11 | 농업회사법인(주)가고파힐링푸드 | Method for manufacturing balloon flower root concentrate |
| KR20220085102A (en) | 2020-12-14 | 2022-06-22 | 오정연 | Manufacturing and packaging method of Heukdora branch with enhanced digestive function |
| KR20230064734A (en) | 2021-11-04 | 2023-05-11 | 농업회사법인(주)가고파힐링푸드 | Method for manufacturing graine mix |
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| KR100748263B1 (en) * | 2006-04-27 | 2007-08-10 | 김명자 | Grain syrup/taffy applying a pear and a platycodon and the manufacturing method thereof |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101802402B1 (en) | 2017-04-06 | 2017-11-28 | 이영복 | Manufacturing method for extracts of medicinal plants containing lactobacillus |
| KR102063447B1 (en) * | 2018-08-31 | 2020-01-09 | 농업회사법인 주식회사 엠제이푸드 | Balloonflower syrup for child |
| KR102082649B1 (en) * | 2018-08-31 | 2020-02-28 | 농업회사법인 주식회사 엠제이푸드 | Method for producing balloonflower pear syrup and balloonflower pear syrup produced by the same method |
| KR20200102635A (en) | 2019-02-22 | 2020-09-01 | 김국영 | Composition for Platycodon Confiture and Manufacturing Method the Same |
| KR20210069319A (en) | 2019-12-03 | 2021-06-11 | 농업회사법인(주)가고파힐링푸드 | Method for manufacturing balloon flower root concentrate |
| KR20220085102A (en) | 2020-12-14 | 2022-06-22 | 오정연 | Manufacturing and packaging method of Heukdora branch with enhanced digestive function |
| CN112869094A (en) * | 2021-01-28 | 2021-06-01 | 杭州康满家食品有限公司 | Pear syrup and preparation method thereof |
| KR20230064734A (en) | 2021-11-04 | 2023-05-11 | 농업회사법인(주)가고파힐링푸드 | Method for manufacturing graine mix |
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