KR101672758B1 - Sweet jelly comprising natural plant component - Google Patents

Abstract

More particularly, the present invention relates to a method for improving the color and flavor of a fermented soybean oil, which is obtained by lowering the sweetness of the fermented soybean milk, It is about yokan.

Description

{SWEET JELLY COMPRISING NATURAL PLANT COMPONENT}

More particularly, the present invention relates to a method for lowering the sweetness of a fermented soybean milk and improving the color and flavor of the fermented soybean oil, .

Traditionally, Yeongyangguk has been produced by adding agar and sugar as its main ingredients. However, in recent years, various kinds of extracts using mugwort, chestnut, pumpkin, green tea, red ginseng Sea bream has been commercialized and released.

In recent years, in order to strengthen the palatability and functionality, ginseng, red ginseng, bellflower, gooseberry, and red bean have been used in place of bean paste, using sweet potato, pumpkin, pea and kidney bean, Antler extract and other ingredients are added to make yin yang.

Although the production process of yanggang is relatively simple and it is easy to add various materials, since the yellies having different physical properties and preference are produced according to the type of residue, the characteristics of the added ingredient, and the amount of agar added, In order to reflect this, studies should be conducted to set the ratio of each material and additive.

The domestic patents related to yanggang include Korean red ginseng (Korean Patent No. 0438391) which comprises 3.0% to 4.0% of a red ginseng concentrate having a solids content of 60% or more based on physical properties and preference (Korea Patent No. 0438391) (Korean Registered Patent No. 0939706), which is prepared by addition of 30 parts by weight of water, and a method for producing Doraji Yogurin (Korean Patent No. 1259421) in which cognitive performance is enhanced by spray-dried bellflower extract .

Regarding the anti-obesity effect, the composition and method of diet melanin which contains garcinia cambogia extract, dietary fiber and green tea extract which inhibit body fat synthesis and induce satiety, (Korean Patent No. 1219779).

In addition, the composition for decomposing body fat composed of Garcia cambogia extract powder, dermis extract powder, tea trampoline, phytosterol, chicory fiber, L-carnirine and green tea, and red ginseng extract, (Korean Patent Laid-Open Publication No. 2011-0087964) discloses a method for preparing a melancholic plant by adding a high-pressure extract of Chinese herb medicine comprising licorice, lucidum, Sukjipphi, Hodogaya, Angelica, and purified water.

These patents commonly include Garcinia cambogia extract, which has anti-obesity activity and is used as a raw material for health functional food, and is expected to have excellent functionality because it is prepared by mixing various components, but it is not suitable for various consumer groups There is a problem.

In addition, since most of the yam is produced using red beans as a main raw material, it is difficult to make use of the color of the additive added due to the color of red beans, and there is a disadvantage that the taste unique to red beans remains. Also, due to the added sugar, it is a cause of avoiding the young people who are reluctant to sweat or women who are interested in diet.

Meanwhile, recently, diet or anti-obesity foods for young people have been developed variously, but they have a color and taste preferable to the elderly, male or children relatively, and the natural raw materials Foods that have been used are not fully developed.

Accordingly, in order to solve the above-mentioned problems, the present invention is to provide a vegetable raw material having various colors using natural vegetable raw materials, lowering the sweetness, having appropriate physical properties, It is an object of the present invention to provide an ointment which is expected to have an obesity activity.

In order to solve the above problems, one embodiment of the present invention provides a fermented soybean curd containing a ginseng extract having anti-obesity activity.

Preferably, the melanin of the present invention may further comprise at least one of grape extract having anti-obesity activity, black garlic extract, banyan seed extract, mugwort extract, gardenia extract and cochineal extract.

More preferably, the present invention may further comprise at least one material selected from the group consisting of kiwi, citron, strawberry, orange, mandarin orange, blueberry, spinach and bran.

Preferably, the fermented soybean milk according to the present invention contains 0.001 to 0.05 parts by weight of the crude extract, 8 to 12 parts by weight of black ginseng extract, 12 to 18 parts by weight of polyglycitol syrup, 0.8 to 1.5 parts by weight of agar, And 30 to 35 parts by weight of purified water, 2.0 to 35.0 parts by weight of grape extract, 2.0 to 35.0 parts by weight of black garlic extract, 2.0 to 35.0 parts by weight of extract of perennial herb, 0.5 to 2.0 parts by weight of mugwort powder and 1.0 to 5.0 parts by weight of mugwort extract 0.01 to 0.2 parts by weight of a gardenia extract, and 0.01 to 0.2 parts by weight of a cochineal extract.

The melanin of the present invention may further contain 3 to 6 parts by weight of kiwifruit, 1.5 to 2.5 parts by weight of a perennial herb concentrate, 3 to 5 parts by weight of pickled citron and 1.5 to 2.5 parts by weight of citron extract, based on 30 parts by weight of the starch ingredient, 1.5 to 2.5 parts by weight of an orange concentrate, 1.5 to 2.5 parts by weight of a mandarin concentrate, 1.5 to 2.5 parts by weight of a strawberry concentrate, 3 to 6 parts by weight of a grape concentrate, 3 to 6 parts by weight of a concentrate of blueberry concentrate, 3 to 6 parts by weight of a granule concentrate, and 3 to 6 parts by weight of a spinach juice solution, wherein the total content of the sub ingredient is 19 parts by weight or less desirable.

According to the present invention, it is possible to use a natural vegetable raw material to produce a variety of colors of vegetable raw materials, which have lowered sweetness, have appropriate physical properties, and are able to sense the taste and aroma of natural raw materials, .

FIG. 1 is a graph comparing a reducing sugar of a commercially available melon and a reducing sugar of a melon according to an embodiment of the present invention in which anti-obesity activity is expected.

Hereinafter, the present invention will be described in detail.

The ointment according to the present invention includes a starch component, a saccharide, an agar, a purified water, an acaricidal extract and the like, and may further contain a natural coloring ingredient as a material.

Preferably, the fermented soybean milk of the present invention contains 8 to 12 parts by weight of white sugar, 12 to 18 parts by weight of polyglycitol syrup, 0.8 to 1.5 parts by weight of agar, 30 to 35 parts by weight of purified water, 0.001 to 0.05 part by weight of the extracted powder, and this is regarded as a basic blending ratio. However, the present invention may further include a sub ingredient to improve the sensory characteristics and the like, and the content ratio of purified water or the like may be varied depending on the type of the sub ingredient and the use form.

Soybean, red bean, sweet potato, amber and the like can be mainly used as the main ingredient of the yam, and in the case of the present invention, natural materials can be added as a sub ingredient in order to improve the sensory characteristics. Therefore, It may be desirable to use soybeans of the kind. In particular, white beans, chestnuts, and eastern beans can be used as starch ingredients.

In view of the fact that the sugar can be used as the saccharide, and the strong sweet taste of the yeast is avoided, the polyglycitol syrup is used in order to reduce the sweetness of the sugar beet.

By adding polyglycitol syrup as a component for producing the yam, it is possible to reduce the sweetness of the white sugar and maintain the inherent texture of the yam.

Agar keeps the shape of the melon and keeps the shape of the melon constant, and at the same time, it contributes to the texture of the crinoline. When it is used in large quantity, the melanin is low in elasticity and can be easily broken. It is preferable to use soybean or bean paste starch viscosity to feel relatively soft. That is, in the present invention, appropriate elasticity, chewiness and gumminess are maintained by putting a certain amount of agar in an amount.

The ginseng extract is a material used for anti-obesity activity, and may be able to lower fat accumulation in mast cells by adding it in the production of melon. In addition, the present invention may further include, in addition to the cognitive therapy, an anti-obesity activity to selectively increase the anti-obesity activity, such as white perennial, black garlic, cochinil, grape, wormwood and gardenia.

The strong sweetness of yang-gang has been a cause of avoidance for young people and women who are interested in diet, and it was not enough to put the awareness that it is a healthy food. Therefore, in the present invention, a component having an anti-obesity activity was added to the yam mandet in order to minimize such avoidance.

In order to investigate the antiobesity activity of ginseng, grape, black garlic, white mite, and cochineal extract,

[ Experimental Example  1] The human mast cell (3 T3 - L1 Fat accumulation rate test

3T3-L1 cells were cultured in DMEM (Gibco, Germany) supplemented with 10% bovine calf serum (BCS, Hyclone, USA) and 1% penicillin / streptomycin At 37 < 0 > C, 5%, CO ₂ Lt; / RTI > When cells became confluent, differentiation was induced. (Gibco, USA) containing 10% fetal bovine serum (FBS, Hyclone, USA), 1 μM dexamethasone (Sigma, USA), 0.5 mM methylisobutylxanthine (IBMX, Sigma, USA) and 10 μg / And cultured for 3 days. After that, the sample extracts were treated at a concentration of 2.5 / / mL at 2-day intervals by replacing with DMEM medium containing 10% FBS, 1% penicillin / streptomycin and 10 쨉 g / mL insulin, (insulin) -free culture medium. To investigate the effect of the extract on the survival of 3T3-L1 cell line, 3- (4,5-dimethylthiazole-2-yl) -2,5-di- phenyl-tetrazolium bromide (MTT, AMRESCO, USA) The percentage of cell viability in the sample treated group was compared with that of the untreated control sample, and the concentration of the sample showing a survival rate of 95% or more was set to the experimental concentration.

To determine the rate of fat accumulation inhibition of 3T3-L1 cell lines, we used oil red-O (Sigma, USA) staining to specifically stain the triglyceride produced during lipid progenitor cell differentiation Respectively. Cells were seeded at a density of 5 × 10 ⁴ cells / well in 96-well plates, induced to differentiate into adipocytes, treated with samples, washed with PBS and reacted with 10% formalin for 5 minutes at room temperature.

Formalin was removed and reacted with formalin for 1 hour. Cells were fixed and washed with 60% isopropanol, and each well was allowed to dry completely. After that, the oil red-O solution was added to each well. After dyeing at room temperature for 20 minutes, the remaining oil red-O solution was washed with water to remove the oil red-O solution. 100% isopropanol was added and the reaction was allowed to proceed for 10 minutes at room temperature. The oil red-O was eluted and the fat accumulation measurement was evaluated using an ELISA reader 520 nm absorbance. The fat accumulation rate was expressed as a percentage of control, and the results are shown in Table 1.

[Table 1] Comparison of fat accumulation rate of 3T3-L1 human mast cells

As can be seen in Table 1, the fat accumulation rate of the sample treatments is suppressed to 56 ~ 92% as compared to the non-additive samples to which no sample is added. The effect of inhibiting the fat accumulation rate of the ginseng extract was the highest, followed by the grape extract, black garlic extract, white mallow extract and cochineal extract.

Therefore, antiobesity activity can be anticipated when cow extract is added in the production of melon, and other ingredients can be selectively added to increase anti - obesity activity of melon. Further, in addition to the material having the anti-obesity activity in Experimental Example 1, materials such as mugwort or gardenia are also active in anti-obesity, so that these materials may be further selectively added.

Hereinafter, a material having anti-obesity activity will be described.

As shown in Experimental Example 1, the catecholamine has anti-obesity activity. These catechins contain catechins and tannins, which have anti-obesity activity, and have been used mainly as medicines since the Joseon Dynasty. It is desirable to improve the sensory characteristics by mixing with other ingredients because it is brownish, has a slight taste and refreshing sensation, and has low preference. It is used as a medicinal material, so it has a small effect It is preferable to use it in the range of 0.001 to 0.05 part by weight based on 30 parts by weight of the starch ingredient as in the present invention.

It is preferable that the ginseng powder is added in the form of an extract powder. For example, a powder prepared by extracting the leaf part for 3 to 5 hours with an extractor adjusted to a temperature of 70 to 90 ° C and spray-drying only the extract can be used.

As the sugarcane is less in sugar itself and its characteristic taste is not strong, it can be stored by pickling. Therefore, sugar is added to the crushed raw material and the sugar is added to the concentrate. Lt; / RTI > When the perennial plant is to be further used for the purpose of increasing the antiobesity activity, the basic juice, the juice concentrate, the puree pulverized together with the pulp, the sugar-pickling and the sugar concentrate are added to the above basic mixture ratio at a ratio of 1.5 to 3.0 By weight.

On the other hand, cochineal extract has a distinctive flavor and aroma and is bright red. However, since it can be used only as a food additive, it is preferably used in a range of 0.01 to 0.2 part by weight based on 30 parts by weight of the starch ingredient, It can be used in powder form.

In the case of black garlic, it can be used in the form of an extract. The black garlic yeast extract is preferably prepared by adding 28 to 35 parts by weight of the extract of black garlic extracted and concentrated at 13 brix, based on 30 parts by weight of the starch ingredient, and 3 to 15 parts by weight of purified water.

In the case of the disclosed black garlic melon, black garlic extract is added, but the concentrated solids content is more than 60 brix. However, since a long time thickening process is required for producing such a high concentration liquid, time and process are inevitable , There is a high possibility that the taste and flavor are produced when concentrated, and the yield of the black garlic is low, and the black garlic having the sweetness itself is more concentrated and the sweetness is increased.

Therefore, in the present invention, by proposing a production method of a product concentrated to a concentration of commercially available black garlic beverage, it is possible to minimize the cost of manufacturing the raw material efficiently and the cost and process loss during the production.

 In the case of mugwort, it is preferable to use a powder and an extract in a mixed state. If the powder is used alone, the color is soft, and when a dark extract is used, a bitter taste may be produced. At this time, the mugwort powder is preferably used in a range of 0.5 to 2.0 parts by weight based on 30 parts by weight of the starch ingredient, and the mugwort extract is preferably used in a range of 1.0 to 5.0 parts by weight.

Gardenia has anti-obesity activity, but also functions as a pigment component. Such a gardenia is preferably used after dissolving it in water or spraying dry powder in water or liquid form, and it is preferably used together with other coloring ingredients, so it is preferred that 0.01 to 0.2 parts by weight of the powder is used based on 30 parts by weight of the starch ingredient.

In addition, grape juice or concentrate can be used as a material for increasing anti-obesity activity.

The materials for such anti-obesity activity are preferably used in the range of 0.02 to 0.1 part by weight based on 30 parts by weight of the starch ingredient.

Next, a description will be given of a material to be optionally mixed with the base material.

The ingredients are used to enhance the sensory properties of the melon and to strengthen the nutritional components. It is mainly used for citron, orange, citrus, strawberry, kiwi, grape, blueberry, bokbunjae, aloe, black garlic, .

As described above, the catechins are brownish and have a slight bitter taste and refreshing sensation, but since they are not strong in taste, when they are used singly, there is a limit to satisfying the sensory characteristics when they are prepared. Therefore, it is preferable to add a natural material capable of improving the sensory characteristics in order to efficiently ingest the active ingredient. Natural materials to be added can be appropriately added in consideration of the characteristics, and each material can be added through a pretreatment.

These types of materials can be used in different forms and amounts depending on the characteristics of the materials. For example, black garlic, orange, strawberry, citrus, grape, blueberry, bokbunja, grape and the like can be used in the form of concentrate, and citron, mugwort, , Kiwi in puree form, and spinach in juice form.

When a puree or juice can be easily obtained by juicing or pulverizing such as kiwi, strawberry, orange, blueberry, grape, etc., the preparation and use of a juice or concentrate can provide not only the taste and flavor of the material itself but also the color It is easier to do.

When the raw material itself has low sugar content such as yuzu, strawberry, kiwi, and Baeknyoncho, and the characteristic taste is not strong or it can be stored by pickling, it is added to the raw material crushed material and concentrated properly. It can have the same effect as the case of using a concentrate. In such a case, it is preferable to add the juice concentrate, the juice concentrate, the puree pulverized together with the pulp, the sugar-picking concentrate and the sugar concentrate to a basic mixing ratio within the range of 2.0-5.0 parts by weight based on 30 parts by weight of the starch ingredient.

Although the raw materials for extracts having the fat accumulation inhibitory effect on the above-mentioned mast cells may be used as a raw material for enhancing color and functionality, although they are different depending on the color of the raw material itself, they may be used in an amount of 0.02 ~ 0.1 part by weight. Especially, mugwort, white perennial, black garlic, grape and the like can be used not only as a functional material having anti-obesity activity but also as a material for improving sensory characteristics. Therefore, these amounts may vary depending on their function.

Hereinafter, the present invention will be described by way of examples, but the scope of the present invention is not limited to these examples.

< Example  1> Basic material mixing ratio

8 to 12 parts by weight of pearl white sugar, 12 to 18 parts by weight of polyglycitol syrup, 0.8 to 1.5 parts by weight of agar, 30 to 35 parts by weight of purified water and 0.001 to 0.05 part by weight of purified acetic acid extract powder, Weight parts are blended to prepare a base material. However, as described above, it is preferable to add a sub ingredient in order to improve the sensory characteristics of the yam, and the method of manufacturing the yam based on these materials is very similar to the known method, so a detailed description of the production method is omitted .

< Example  2> Black garlic  Added Yokan

Black rice was further added to the base material prepared in Example 1 to prepare a manure. In the case of the melanin added with the black garlic, 30 to 33 parts by weight of black garlic extract and 13 to 30 parts by weight of purified water were added.

< Example  3> Added kiwi Yokan

The basic material prepared in Example 1 was prepared by adding kiwifruit in a range of 3 to 6 parts by weight.

< Example  4> Yokan

The base material prepared in Example 1 was added by adding 1.5 to 3.0 parts by weight of a centaury concentrate to the base material.

< Example  5> citron added Yokan

3 to 5 parts by weight of citron juice (citrus fruit) and 1.5 to 2.5 parts by weight of citron extract were added to the base material prepared in Example 1.

< Example  6> Added wormwood Yokan

The base material prepared in Example 1 was blended with the basic material at 95 ° C or higher for 2 to 5 minutes and then dried and pulverized at a low temperature in the range of 0.5 to 2.0 parts by weight and the mugwort extract of about 2 brix in the range of 1.0 to 5.0 parts by weight .

Hereinafter, the comparative experiment and the comparative experiment of the reducing sugar and the texture of the melon produced in accordance with the embodiment of the present invention and commercially available melon are explained.

[ Experimental Example  2] The present invention  Market Yokan  Reducing sugar comparison

The content of red ginseng and red ginseng in the melon produced in Examples 2 to 4, in which yellowness ginseng added with black garlic, kiwi ginseng, and white ginseng was added, was tested. The content of reducing sugar in the samples was measured by dinitrosalicylic acid (DNS) method.

5 g of the sample was extracted into 50 mL of distilled water, filtered and diluted 20 times. The diluted solution (1 mL) and dinitrosalicylic acid (DNS) reagent (3 mL) were mixed at 100 ° C for 5 min. And the absorbance at 550 nm was measured. The reducing sugar content (g / 100 g) in the melon was calculated using the glucose standard curve.

Reducing sugar is a method of measuring sugars that directly provide sweetness in foods. Since the sweetness is expected to be higher as the amount of saccharides used increases, the amount of saccharide is compared with that of commercially available melons.

The experimental results are shown in the graph shown in Fig. As shown in Fig. 1, the red ginseng content of representative red bean jam, which is commercially available, was the highest at 11.81 g / 100 g. The content of reducing sugar was 2.38 g / 100 g, which was higher than that of other materials, because of the high sweetness of black garlic itself in the case of the yam mixed with black garlic in the present invention, but the content of reducing sugar was significantly lower than that of the existing red oak Able to know. In addition, the remaining fermented milk of the present invention is expected to be very compatible with the avoidance trend for a product having an excessive sweetness since the reducing sugar contains only very small amount of about 0.8 g / 100 g.

[ Experimental Example  3] The present invention  Market Yokan  Texture comparison

The comparative experiment of the yellowness of the present invention prepared in Examples 2 to 4 of the present invention and the commercially available red bean yellows were examined. For the texture of the yoke, the center shear value of more than 10 samples was measured for each sample group using Taxture analyzer (Model TAXT express, Stable Micro Systems, England). In this case, the condition of the texture analyzer was Φ 4 mm core, pre-test speed 1.0 mm / s, test speed 5.0 mm / s, post test speed 5.0 mm / s, test distance 5.0 mm, time 5.00 s, 5.0. Table 2 shows the results of comparative experiments of texture.

[Table 2] Comparison of physical properties of the present invention and commercial yokan

As can be seen from the above Table 2, the hardness of the fermented milk according to the present invention was harder than that of the commercial product, because the relative amount of agar added was high. It can be seen that the constant elasticity, chewiness, and gumminess are maintained by injecting a certain amount of agar as compared with the starch raw materials, and the chewing in the mouth is superior to the commercial products.

Finally, the sensory characteristics of the melon according to the present invention will be described.

Table 3 shows the results of the investigation of the sensory characteristics of the yam nuts with natural ingredients added according to Examples 2 to 6 of the present invention. Sensory evaluation was performed on 20 persons, 20s and 40s, male and female, with the focus on taste, flavor, color and chewiness.

[Table 3] Sensory evaluation of the present invention and commercial yokan

As can be seen from the above Table 3, all of the yams except for the white-nosed-in-the-yang yangkeng had a very high taste because of the inherent taste of the ingredients.

In the case of Baeknyoncho, the preference for the inherent taste of the material was relatively low because there was no distinctive strong incense or taste in itself, and this was also the same in the result of the sensory evaluation for the inherent flavor and taste.

As a result, it can be seen that the material added to each of the yam and yam has a unique reminiscent color, flavor, and taste, and can be produced to such an extent that it can be met to some extent.

The sweetness and the intensity of the sweetness of the black garlic itself were relatively strong, and the sweetness was relatively weak compared with the sweetness of the common yokan, which was recognized in the case of other. As a result of the sensory evaluation on chewiness, it was confirmed that the pretreatment method and the addition method were different in consideration of the characteristics of each added material, and that the manure having similar chewiness could be manufactured by adjusting the basic compounding ratio.

Therefore, according to the present invention, it is possible to use natural vegetable raw materials to produce various kinds of vegetable raw materials having various colors, lowering the sweetness, having proper physical properties, feeling the taste and aroma of natural raw materials, Can be provided.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, .

Claims (6)

0.001 to 0.05 part by weight of the crude extract, 8 to 12 parts by weight of the whites, 12 to 18 parts by weight of polyglycitol syrup, 0.8 to 1.5 parts by weight of agar, and 30 to 35 parts by weight of purified water, based on 30 parts by weight of the starch ingredient, ,
2.0 to 35.0 parts by weight of the black garlic extract, 2.0 to 35.0 parts by weight of the perennial herb extract, 1.5 to 2.5 parts by weight of the perennial plant concentrate, 0.5 to 2.0 parts by weight of the mugwort powder and 1.0 to 5.0 parts by weight of the mugwort extract, 3 to 6 parts by weight of kiwifruit , 3-5 parts by weight of pickled yuzu and 1.5-2.5 parts by weight of citron extract. delete delete delete 0.001 to 0.05 part by weight of the crude extract, 8 to 12 parts by weight of the whites, 12 to 18 parts by weight of polyglycitol syrup, 0.8 to 1.5 parts by weight of agar, and 30 to 35 parts by weight of purified water, based on 30 parts by weight of the starch ingredient, ,
2.0 to 35.0 parts by weight of the black garlic extract, 2.0 to 35.0 parts by weight of the perennial herb extract, 1.5 to 2.5 parts by weight of the perennial plant concentrate, 0.5 to 2.0 parts by weight of the mugwort powder and 1.0 to 5.0 parts by weight of the mugwort extract, 3 to 6 parts by weight of kiwifruit , 3-5 parts by weight of pickled citrus fruits and 1.5-2.5 parts by weight of citrus juice extract,
2.0 to 35.0 parts by weight of a grape extract, 0.01 to 0.2 parts by weight of a gardenia extract, 0.01 to 0.2 parts by weight of a cochineal extract, 1.5 to 2.5 parts by weight of an orange concentrate, 1.5 to 2.5 parts by weight of a mandarin concentrate, 1.5 to 2.5 parts by weight of a strawberry concentrate, 3 to 6 parts by weight of a concentrate, 3 to 6 parts by weight of a blueberry concentrate, 3 to 6 parts by weight of a brambled concentrate and 3 to 6 parts by weight of a spinach juice solution, wherein the total content of the sub- 19 parts by weight or less. delete

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