KR101802789B1 - Cudrania tricuspidata pill using product of different parts of Cudrania tricuspidata and production method thereof - Google Patents

Abstract

The present invention relates to a method of manufacturing a Cudrania tricuspidata pill and a Cudrania tricuspidata pill manufactured through the method. The method includes: a step (a) of preparing Cudrania tricuspidata leaf powder by steaming and drying Cudrania tricuspidata leaves and then roasting and grinding the leaves; a step (b) of preparing immature Cudrania tricuspidata berry powder by steaming Cudrania tricuspidata berries and then grinding the berries; a step (c) of preparing turmeric powder by drying and grinding washed turmeric; a step (d) of drying and roasting cut Cudrania tricuspidata branches; a step (e) of preparing a Cudrania tricuspidata mixture by mixing the prepared Cudrania tricuspidata branches of the step (d) with mature Cudrania tricuspidata berries and water and then extracting and filtering the mixture; a step (f) of adding water to lycium and then extracting and filtering the mixture; a step (g) of preparing a mixture concentration by mixing the Cudrania tricuspidata mixture of the step (e) with the lycium extract of the step (f) and then decompressing and concentrating the mixture; and a step (h) of mixing mixed powder, made by mixing the Cudrania tricuspidata leaf powder of the step (a), the immature Cudrania tricuspidata berry powder of the step (b), and the turmeric powder of the step (c), with the mixture concentration of the step (g), and kneading the mixture, and then, forming and drying a pill of the mixture.

Description

[0001] The present invention relates to a method for producing a cudrania tricuspidata pill and a method for producing the same,

In order to maximize the functional utilization of cucurbitans having various pharmacological effects, the present invention is to produce a cucumber mixed ring having high functionality and palatability by using a variety of cucumber products such as leaves, The process according to any one of claims 1 to 3, wherein the raw fruit is processed by pulverizing the raw fruit, and the resulting fruit is processed by an appropriate method. The present invention relates to a method for producing a mixed ring and a cocoon mixed ring produced by the above method, wherein the mixed ring of the present invention has an excellent antioxidant activity and a favorable taste.

Cudrania tricuspidata ( Cudrania tricuspidata ) is a deciduous broad - leaved arboreous tree belonging to Moraceae. It is 1.0 ~ 3.5 ㎝ in prickle and stem is yellowish and chewy, and red fruit occurs in October. The stem is called as a tree (tree), and the leaf is used as a substitute for mulberry leaves when silkworms are used, and the fruit is used for jamming or soaking in food. Donguibogam has the effect of nourishing ginseng, and it is effective for the weakness of the body, weakness of the stamina, weakness of the stomach, darkness, insomnia, loss of vision and stem skin and root are good for female diseases. Antioxidant, anticancer, antidiabetic and antimicrobial effects of Cucumis japonica have been reported. Especially, various parts of Cucumis japonica have antioxidant activity.

Lycium Chinensis Miller) is a deciduous shrub belonging to the genus Chinensis. It is originated from the Asia Minor region. In Korea, it is the main production area of Cheongyang in Chungnam and Jindo in Jeonnam. Gugija refers to the fruit of Lycii fructus. The bark of the root is the fusiformis, the leaf is the fusiform leaf, and the lips are called the ginseng. According to Donguibogam, Gujia is effective for Nutrition, Tonic, Blood, and Jigal. According to Gongjak, it is not toxic. When you take Gujisugi, it becomes harder and harder to heat and cold. It is accompanied by chest inflammation and thirst It is good for diseases where diabetes or nerves are paralyzed, and it promotes the function of the lungs and kidneys, and it is said that the sight improves. Gugija contains various functional ingredients such as betaine, cholin, physalien, rutin, β-sitosterol and zeaxanthin, Antimicrobial and anticancer effects, immunity enhancing effects, liver function improving effects, and blood cholesterol lowering effects.

In Korea, the root of Korean ginger is ginger root (姜黄 / 薑黄, Curcuma longa Linne), which is the root of the root of the ginger, or steamed and dried. The shape of the ginger is long elliptical, Its height is about 1 ~ 1.5m, its roots are like ginger, and flowers bloom in late summer. In Ulgum, it is said that Ulgum is excellent in the detoxification of the liver and is excellent in bile secretion and hemicidal action. In particular, curcumin, a diketone compound, is known to have excellent anticancer activity and has anti-tumor, antioxidant, anti-amyloid and anti-inflammatory effects. In addition, curcumin inhibits DNA damage and oxidation by oxidation, and acts as a scavenger of antioxidant and free radicals. It has been confirmed that curcumin inhibits the production of plaques in the brain, which is considered to be the cause of Alzheimer's disease, and has the effect of destroying plaques already formed.

Korean Patent No. 1309256 discloses a method for producing a complex fermented soybean curd using pine needles and onion fermented extract powder, cugiwon extract powder, brown rice flour and glutinous rice flour. In Korean Patent Laid-Open Publication No. 2014-0089253, Mugwort, mallow, and the like, but the method is different from the method of manufacturing the nail polish using the product of the present invention.

SUMMARY OF THE INVENTION The present invention has been made in view of the above problems, and it is an object of the present invention to provide a method and apparatus for manufacturing a culinary mixed ring capable of enhancing preference while complementing functionality of culipment, The present invention provides a method for preparing a highly functional cocoon mixed ring having improved antioxidant activity and favorable taste by enhancing functional materials such as total phenol and flavonoid content by optimizing manufacturing conditions such as pretreatment and compounding ratio.

In order to solve the above-described problems, the present invention provides a method for preparing a leaf-like plant, comprising the steps of: (a) steaming a leaf with steam; (b) steamed immature fruit with steam, drying, and pulverizing to prepare immature fruit powder; (c) drying and crushing the cut wool to prepare a wool powder; (d) drying and frying the prepared three branches; (e) mixing the ready-to-eat fruit of step (d) and cured fruit ripening fruit, adding water, and extracting and filtering to prepare a mixed fruit extract; (f) adding water to the gugji, extracting and filtering the gugija extract; (g) mixing the cucurbitaceous mixed extract prepared in the step (e) and the gugija extract prepared in the step (f) and concentrating under reduced pressure to prepare a mixed concentrate; And (h) mixing the prepared cucumber leaf powder prepared in the step (a), the immature fruit powder prepared in step (b), and the pickled powder prepared in step (c) Mixing and kneading the mixed concentrate, and then mixing and drying the mixture.

The present invention also provides a cemented mixed ring manufactured by the above method.

Compared with the conventional chewing gum, the chewy gum mixed rings prepared by the method of the present invention can easily ingest various parts of the chewing gum and can be processed and blended so as to further increase the active ingredient. Thus, DPPH radical scavenging ability and nitrite It is possible to provide a highly functional mixed ring excellent in antioxidant activity of scavenging ability. In addition, it is possible to provide a mixed ring which is preferred in all the consumer layers and is easy to ingest, because it is superior in the preference degree than the conventional curd puff without using other additives.

FIG. 1 is a diagram illustrating a manufacturing process of the mixed ring of the present invention.
FIG. 2 is a photograph of a mixed croaker prepared by the method of the present invention with cucurbitan leaf, immature fruit of Cucumber japonica, cucumber matured fruit.

In order to achieve the object of the present invention,

(a) steaming the leaf with steam, drying it, and then frying and pulverizing to prepare a leaf powder;

(b) steamed immature fruit with steam, drying, and pulverizing to prepare immature fruit powder;

(c) drying and crushing the cut wool to prepare a wool powder;

(d) drying and frying the prepared three branches;

(e) mixing the ready-to-eat fruit of step (d) and cured fruit ripening fruit, adding water, and extracting and filtering to prepare a mixed fruit extract;

(f) adding water to the gugji, extracting and filtering the gugija extract;

(g) mixing the cucurbitaceous mixed extract prepared in the step (e) and the gugija extract prepared in the step (f) and concentrating under reduced pressure to prepare a mixed concentrate; And

(h) mixing the mixture prepared in step (g) with the mixed powder obtained by mixing the prepared cucumber leaf powder prepared in step (a), the immature fruit powder prepared in step (b), and the pickled ginger powder prepared in step (c) Mixing and kneading the concentrate, and mixing and kneading and drying the mixture.

In the method of manufacturing the mixed ring of the present invention, the cucumber leaf powder of step (a) is preferably steamed at a temperature of 95 to 105 ° C for 1 to 3 minutes and then is steamed at 50 to 60 ° C for 20 to 28 hours Dried, and then roasted and ground for 2 to 5 minutes at 140 to 200 ° C. More preferably, the leaves are steamed at 100 ° C for 2 minutes, steamed, dried at 55 ° C for 24 hours, It can be prepared by roasting and pulverizing for 3 minutes. Drying-roasting treatment of the leaves with the above conditions resulted in further enhancement of the active ingredient, elimination of the inhabitants, improved flavor and flavor and improved taste. However, if the pretreatment conditions were out of the above range, And the degree of preference may be lowered.

In addition, in the process for preparing the mixed pellets of the present invention, the immature fruit of step (b) is preferably steamed at a temperature of 95 to 105 ° C for 3 to 5 minutes, Dried for 20 to 28 hours and then pulverized. More preferably, the immature fruit can be prepared by steaming the immature fruit at 100 DEG C for 4 minutes, drying it at 55 DEG C for 24 hours, and pulverizing it. Raw fruit is a raw blue fruit, which means raw fruit. Pretreatment of the immature fruit with the above conditions promoted the active ingredient and the flavor could be further improved as the immature and unique pungent taste was removed.

In addition, in the process for producing the granular mixed ring of the present invention, the ugly powder in the step (c) may be prepared by drying and finely grinding the fine wool powder at 50 to 60 ° C for 20 to 28 hours, Was prepared and dried at 55 [deg.] C for 24 hours and pulverized to prepare a suitable urea powder suitable for pouring.

In step (d) of the present invention, preferably, the fine three branches are dried at 50 to 60 ° C for 20 to 28 hours, roasted at 140 to 200 ° C for 5 to 10 minutes, More preferably, the three-edged eggplant can be dried at 55 ° C for 24 hours and roasted at 160 ° C for 8 minutes. The pretreatment of the frog with the above conditions improved the flavor, and the extraction of the active ingredient at the subsequent stage of extraction was easier and the soft taste could be enhanced.

Preferably, in step (e) of the method of manufacturing a cured mixed ring according to the present invention, the cryoprotectant extract of step (e) is prepared by mixing water, preferably water, in a ratio of 5.5 to 6.5: 3.5 to 4.5, (1: 1 to 2: 10 to 20: w: v), followed by extraction and filtration for 30 to 60 minutes at 90 to 100 ° C. More preferably, Water may be added to the mixture at a weight ratio of 1:15 (w: v), followed by extraction and filtration at 95 ° C for 40 minutes. Cajunpurun ripe fruit means reddish, ripe and juicy fruit. The cured mixed extracts prepared according to the above conditions have an advantage in that the flavor of ripe and matured ripe berries is well mixed and the extraction efficiency is high.

In addition, in the method for manufacturing a mixed ring of the present invention, the gugija extract of the step (f) is preferably prepared by adding water to the gugija at a ratio of 0.8-1.2: 10-20 (w: v) (W: v) at a ratio of 1:15 (w: v), followed by extraction and filtration at 95 ° C for 20 minutes. It was possible to produce gugija extract with the above conditions under the condition of lowering bitter taste specific to gugija, having a high extraction efficiency, and having a gentle, mild taste and aroma.

In addition, in the process for preparing the mixed ring of the present invention, the mixed concentrate of step (g) is preferably prepared by mixing the mixed extract and the extract of Ganoderma lucidum at a ratio of 7 to 9: 1 to 3, The mixture can be prepared by mixing the mixed extracts and ginger extract at a weight ratio of 8: 2, and concentrating the mixture at a reduced pressure of 10 to 15 brix. The mixed concentrate prepared under the above conditions was blended so that the taste and flavor of the cranberry jellyfish were well mixed with each other, and then concentrated to have a brix suitable for pilling.

In step (h) of the present invention, the step (h) is preferably a step of mixing a mixture of cedarwood leaf powder, unripe fruit powder, and coryneform powder in a ratio of 5.5 to 6.5: 2.7 to 3.3: 0.8 to 1.2 The mixed concentrate may be mixed with the powder at a ratio of 8 to 9: 1 to 2 by weight, and the mixture may be kneaded and then dried at 40 to 50 ° C. More preferably, the leaf powder, the unripe fruit powder, 3: 1 by weight ratio, the mixed concentrate may be mixed at a ratio of 8.5: 1.5 by weight, kneaded, and the mixture may be dried at 45 ° C. It was possible to produce a ring having superior texture and excellent texture with chewing as the ingredients were well mixed with taste and flavor.

The method of manufacturing the mixed mixed ring of the present invention, more specifically,

(a) Steamed leaves are steamed at 95 ~ 105 ℃ for 1 ~ 3 minutes and then steamed at 50 ~ 60 ℃ for 20 ~ 28 hours and then roasted at 140 ~ 200 ℃ for 2 ~ 5 minutes. Preparing;

(b) steamed immature fruit at 95 to 105 ° C for 3 to 5 minutes, drying at 50 to 60 ° C for 20 to 28 hours, and then pulverizing the immature fruit powder;

(c) drying and finishing the cut wool at 50 to 60 ° C for 20 to 28 hours to prepare a wool powder;

(d) drying the fine cut branches at 50 to 60 ° C for 20 to 28 hours and preparing at 140 to 200 ° C for 5 to 10 minutes to roast and prepare;

(e) water is added at a ratio of 0.8 to 1.2: 10 to 20 (w: v) to the mixture of the prepared cucumber fruit and the cucumber fruit ripened at a ratio of 5.5 to 6.5: 3.5 to 4.5 Extracting and filtering at 90 to 100 ° C for 30 to 60 minutes to prepare a mixed extract;

(f) adding water at a ratio of 0.8 to 1.2: 10 to 20 (w: v) to the guguler, and then extracting and filtering at 90 to 100 ° C for 15 to 25 minutes to prepare a gugija extract;

(g) mixing the prepared cucurbitaceous mixed extract prepared in the step (e) and the cucurbitaceae extract prepared in the step (f) at a ratio of 7 to 9: 1 to 3 and concentrating under reduced pressure to prepare a mixed concentrate having a concentration of 10 to 15 brix ; And

(h) A method of preparing a cucumber leaf powder prepared in the step (a), a raw powder of the cucurbitaceae prepared in the step (b), and a koi powder prepared in the step (c) at a weight ratio of 5.5 to 6.5: 2.7 to 3.3: 0.8 to 1.2 Mixing the obtained mixed concentrate with the mixed concentrate prepared in the step (g) at a ratio of 8 to 9: 1 to 2, kneading the mixture, and drying the mixture at 40 to 50 ° C,

More specifically,

(a) steaming the leaf with steam at 100 ° C for 2 minutes, drying it at 55 ° C for 24 hours, and then frying it at 160 ° C for 3 minutes to prepare a leaf powder;

(b) ripening the immature fruit at a temperature of 100 ° C for 4 minutes by steaming, drying at 55 ° C for 24 hours, and then pulverizing the prepared immature fruit powder;

(c) drying and finishing the cut wool at 55 占 폚 for 24 hours to prepare a wool powder;

(d) drying the prepared three kinds of branches at 55 ° C for 24 hours and preparing them by roasting at 160 ° C for 8 minutes;

(e) Water was added at a ratio of 1: 15 (w: v) to the mixture obtained by mixing the prepared cucumber fruit and cucumber ripened fruit at a weight ratio of 6: 4, Filtering the mixture to prepare a mixed extract;

(f) adding water to the guguler at a ratio of 1:15 (w: v), and then extracting and filtering at 95 ° C for 20 minutes to prepare a gugija extract;

(g) mixing the prepared cucurbitan mixture extract prepared in step (e) and the prepared cucurbitaceae extract prepared in step (f) in an amount of 8: 2 by weight and concentrating under reduced pressure to prepare a mixed concentrate of 10 to 15 brix; And

(h) mixing a mixture of the cucumber leaf powder prepared in the step (a), the unripe fruit powder prepared in step (b), and the koi powder prepared in step (c) in a weight ratio of 6: 3: 1, mixing the prepared mixed concentrate in a weight ratio of 8.5: 1.5, kneading the mixture, and drying the mixture at 45 ° C.

The present invention also provides a mixed ring made by the above method.

Hereinafter, production examples and examples of the present invention will be described in detail. However, the following Preparation Examples and Examples are illustrative of the present invention, and the content of the present invention is not limited to the following Production Examples and Examples.

Manufacturing example  One: CJ  Mixed ring ( CJ  Leaf + CJ Immature fruit + Kool  Mixed powder and You However, CJ  Mature fruit + gugija mixed concentrate)

(a) Cut the leaf of Cucurbitaceae to the appropriate size, steam it for 2 minutes with steam at 100 ℃, dry it at 55 ℃ for 24 hours, roast it at 160 ℃ for 3 minutes, And crushed to prepare a leaf powder.

(b) Washing and cutting the immature fruit of Cucurbitaceae collected before maturation, steamed for 4 minutes with steam at 100 ° C, dried for 24 hours at 55 ° C in a drier, and pulverized with 120-150 mesh to obtain undiluted fruit powder Prepared.

(c) 5 ㎜ sized Korean wool was dried in a dryer at 55 ℃ for 24 hours and ground to 120 ~ 150 mesh.

(d) A 0.5 cm-sized cut slices were dried at 55 ° C for 24 hours and roasted at 160 ° C for 8 minutes.

(e) Purified water was added at a ratio of 1: 15 (w: v) to the mixture prepared by mixing the prepared cornflakes and the cured fruit ripened fruit at a weight ratio of 6: 4, The mixture was filtered to prepare a mixed extract.

(f) Purified water was added to Gugija (fruit) at a ratio of 1:15 (w: v), followed by extraction and filtration at 95 ° C for 20 minutes to prepare Gugija extract.

(g) 8: 2 weight ratio of the mixture prepared in step (e) and gum extract prepared in step (f) was mixed and concentrated under reduced pressure at 60 ° C to prepare a 10 to 15 brix mixed concentrate.

(h) mixing a mixture of the cucumber leaf powder prepared in the step (a), the unripe fruit powder prepared in step (b), and the koi powder prepared in step (c) in a weight ratio of 6: 3: 1, The mixed concentrate prepared in step (g) was mixed at a weight ratio of 8.5: 1.5, kneaded, converted into a ring form by a ventilator, and dried at 45 ° C.

Comparative Example  One: CJ  Mixed ring ( CJ  Leaf powder and CJ  Using ripened fruit concentrate)

(a) Cut the leaf of Cucurbitaceae to the appropriate size, steam it for 2 minutes with steam at 100 ℃, dry it at 55 ℃ for 24 hours, roast it at 160 ℃ for 3 minutes, And crushed to prepare a leaf powder.

(b) Purified water was added at a ratio of 1:15 (w: v) to ripe berries, followed by extraction and filtration at 95 ° C for 40 minutes.

(c) The concentrated extract of Cucurbitaceae prepared in step (b) was concentrated under reduced pressure at 60 ° C to prepare a concentrate of 10 to 15 brix.

(d) The concentrate prepared in step (a) was mixed with the concentrate prepared in step (c) at a weight ratio of 8.5: 1.5, kneaded, and then converted into a ring form by a ventilator and dried at 45 ° C.

Comparative Example  2: CJ  Mixed Pipe Manufacturing ( CJ  Leaf + Kool  Mixed powder and CJ Mature heat Using a mixture of gumi and gugija)

(a) Cut the leaf of Cucurbitaceae to the appropriate size, steam it for 2 minutes with steam at 100 ℃, dry it at 55 ℃ for 24 hours, roast it at 160 ℃ for 3 minutes, And crushed to prepare a leaf powder.

(b) The uleuline, which was about 5 ㎜ in size, was dried in a dryer at 55 ℃ for 24 hours and pulverized to 120 ~ 150 mesh.

(c) Purified water was added to the matured fruits at a ratio of 1:15 (w: v), followed by extraction and filtration at 95 ° C for 40 minutes.

(d) Purified water was added at a ratio of 1:15 (w: v) to the gugija, followed by extraction and filtration at 95 ° C for 20 minutes to prepare gugija extract.

(e) The cucurbitan extract prepared in the step (c) and the gugija extract prepared in the step (d) were mixed in an 8: 2 weight ratio and concentrated under reduced pressure at 60 ° C to prepare a 10 to 15 brix mixed concentrate.

(f) a mixed concentrate prepared by mixing the cucumber leaf powder prepared in the step (a) and the gruel powder prepared in the step (b) in a ratio of 6: 4 by weight, And the mixture was kneaded, and then converted into a ring form by a ventilator and dried at 45 ° C.

Comparative Example  3: CJ  Mixed ring ( CJ  Leaf + Kool  Mixed powder and CJ  Eggplant + CJ  Mature fruit + gugija mixed concentrate)

(a) Cut the leaf of Cucurbitaceae to the appropriate size, steam it for 2 minutes with steam at 100 ℃, dry it at 55 ℃ for 24 hours, roast it at 160 ℃ for 3 minutes, And crushed to prepare a leaf powder.

(b) The uleuline, which was about 5 ㎜ in size, was dried in a dryer at 55 ℃ for 24 hours and pulverized to 120 ~ 150 mesh.

(c) A 0.5 cm-sized three-legged eggplant was dried at 55 ° C for 24 hours and roasted at 160 ° C for 8 minutes.

(d) adding purified water prepared in step (c) at a ratio of w / v of 1: 15 (w: v) to the mixed mixture of 6: 4 weight ratio The mixture was filtered to prepare a mixed extract.

(e) Purified water was added at a ratio of 1:15 (w: v) to the gugai, followed by extraction and filtration at 95 ° C for 20 minutes to prepare gugija extract.

(f) The mixture obtained in step (d) and the ginger extract prepared in step (e) were mixed at a weight ratio of 8: 2 and concentrated under reduced pressure at 60 ° C to prepare a 10 to 15 brix mixed concentrate.

(g) The mixed concentrate prepared in step (f) was mixed in a weight ratio of 6: 4 by weight of the cucumber leaf powder prepared in the step (a) and the urea powder prepared in the step (b) And the mixture was kneaded, and then converted into a ring form by a ventilator and dried at 45 ° C.

Comparative Example  4: CJ  Mixed ring ( CJ  Eggplant + CJ  Matured fruit + gugija mixed powder and cucumber leaf + CJ Immature fruit + Kool  Mixed concentrate)

(a) Cut the selected branches into appropriate sizes, steam them for 2 minutes with steam at 100 ° C, dry them at 55 ° C for 24 hours, roast them at 160 ° C for 3 minutes, crush them with 120-150 mesh To prepare the eggplant powder.

(b) Ripe berries were washed and cut, steamed for 4 minutes with steam at 100 ° C for 4 minutes, dried at 55 ° C for 24 hours, and pulverized to 120-150 mesh to prepare ripe fruit powder.

(c) Gugija was dried in a dryer at 55 ° C for 24 hours and pulverized to 120-150 mesh to prepare gugija powder.

(d) The cut leaf was dried at 55 ° C for 24 hours and roasted at 160 ° C for 8 minutes.

(e) Purified water was added at a ratio of 1: 15 (w: v) to the mixture of the cucumber leaves prepared in step (d) The mixture was filtered to prepare a mixed extract.

(f) Purified water was added at a ratio of 1:15 (w: v) to the gilt wool of about 5 mm in size, and then extracted and filtered at 95 ° C for 20 minutes to prepare a gilt wool extract.

(g) The cucurbitaceous mixed extract prepared in step (e) and the cucumber extract prepared in step (f) were mixed in an 8: 2 weight ratio and concentrated under reduced pressure at 60 ° C to prepare a 10 to 15 brix mixed concentrate.

(h) mixing powder prepared by the step (a) of step (b), the matured fruit powder prepared in step (b), and the ginger powder prepared in step (c) in a weight ratio of 6: 3: The mixed concentrate prepared in step (g) was mixed at a weight ratio of 8.5: 1.5, kneaded, converted into a ring form by a ventilator, and dried at 45 ° C.

Comparative Example  5: CJ  Mixed ring ( CJ  Leaf + CJ Immature fruit + Kool  Mixed powder and You However, CJ  Mature fruit + gugija mixed concentrate)

(C) preparing a mixed ring by the method of Preparation Example 1, and preparing a mixture of the mixed extracts in a ratio of 2: 8 by weight in the step (e) A mixture concentrate was prepared by mixing the extracts of Cucumis japonica and Gugija extract in a weight ratio of 4: 6, and a mixture powder of Cucumber powder, Cucumber jelly powder and Uric powder at a ratio of 3: 4: 3 by weight in step (h) The mixed concentrate was mixed in a weight ratio of 7: 3, kneaded, converted into a ring form by a ventilator, and dried at 45 ° C. to prepare a mixed ring.

Comparative Example  6: CJ  Mixed ring ( CJ  Leaf + CJ Immature fruit + Kool  Mixed powder and spoon + CJ  Mature fruit + gugija mixed concentrate)

The preparation method and the material of Preparation Example 1 were similar to each other, except that the curing mixed rings were prepared as follows.

(a) Selective Cut the leaf of Cucurbitaceae to an appropriate size, steam it with steam at 100 ℃ for 5 minutes, dry it in a drier at 40 ℃ for 36 hours, roast it at 160 ℃ for 10 minutes with 120 ~ 150 mesh And crushed to prepare a leaf powder.

(b) Washing and cutting the immature fruit of Cucurbitaceae collected before maturation, steamed for 1 minute with steam at 100 ℃, dried at 40 ℃ for 36 hours, and pulverized with 120 ~ 150 mesh to prepare immature fruit powder Prepared.

(c) 5 ㎜ sized Korean wool was dried in a dryer at 65 ℃ for 12 hours and ground to 120 ~ 150 mesh.

(d) A 0.5 cm-sized three-legged eggplant was dried at 60 ° C for 12 hours and roasted at 160 ° C for 3 minutes.

(e) Purified water was added at a ratio of 1: 15 (w: v) to the mixture prepared by mixing the cucurbitaceous plants prepared in step (d) and the matured ripe berries at a weight ratio of 6: The mixture was filtered to prepare a mixed extract.

(f) Purified water was added to gugija (fruit) at a ratio of 1:15 (w: v), followed by extraction and filtration at 95 ° C for 40 minutes to prepare gugija extract.

(g) 8: 2 weight ratio of the mixture prepared in step (e) and gum extract prepared in step (f) was mixed and concentrated under reduced pressure at 60 ° C to prepare a 10 to 15 brix mixed concentrate.

(h) mixing a mixture of the cucumber leaf powder prepared in the step (a), the unripe fruit powder prepared in step (b), and the koi powder prepared in step (c) in a weight ratio of 6: 3: 1, The mixed concentrate prepared in step (g) was mixed at a weight ratio of 8.5: 1.5, kneaded, converted into a ring form by a ventilator, and dried at 45 ° C.

Example  1: Determination of total phenolic compound content

The total phenolic compound content was analyzed according to the Folin-Denis method. 1 ml of distilled water was added to 1 ml of the sample solution, 1 ml of Folin &Ciocalteu's phenol reagent was added thereto, and the mixture was shaken at 27 ° C. bath. After 5 minutes, 1 ml of NaCO ₃ saturated solution was added, and the mixture was allowed to stand at room temperature for 1 hour. Then, the absorbance was measured with a spectrophotometer (UV-1650PC, SHIMADZU) at 640 nm. The contents of phenolic compounds were determined by using calibration curves of catechin, tannic acid and chlorogenic acid.

Comparison of Total Phenolic Compounds in Cucurbiturane sample Total Phenol Content (ppm) Catechin Chlorogenic acid Tannic acid Production Example 1 352.1 + - 2.7 534.9 + 4.1 360.9 ± 2.9 Comparative Example 1 298.4 ± 2.5 457.2 ± 3.8 310.4 ± 2.6 Comparative Example 2 305.1 ± 2.3 472.2 ± 3.4 327.1 ± 2.5 Comparative Example 3 310.9 ± 1.2 476.3 ± 1.9 329.9 + 1.7 Comparative Example 4 320.1 ± 3.5 499.8 ± 3.4 345.2 ± 2.6 Comparative Example 5 311.5 ± 2.1 478.2 + - 2.5 335.8 ± 3.0 Comparative Example 6 318.0 ± 3.8 492.6 ± 2.8 340.1 ± 2.8

Table 1 shows the total phenolic compound contents of the waxy rings prepared by the methods of the Production Examples and Comparative Examples. As can be seen from Table 1, the total phenol content of Preparation Example 1 was 534.9 ppm using cucurbitan leaf + cucumber junior fruit + cucumber mixed powder and cucumber japonica + cucumber juniper fruit + gugija mixed concentrate based on the content determined by chlorogenic acid Respectively. In addition, it was confirmed that Preparation Example 1 had the highest phenol content as compared with the waxy rings of Comparative Examples 4 to 6, and it was confirmed that it was most preferable to prepare the wax with the preprocessing, compounding ratio and processing conditions of Preparation Example 1.

Example  2: Total flavonoid content measurement

The total flavonoid content was determined by extracting the total flavonoid content from the extracts of Preparation Example 1 and Comparative Example by extracting 0.1 g of each sample with distilled water in a constant temperature water bath at 85 ° C for 30 minutes and taking 1.0 ml of the sample solution in a test tube, Diethylene glycol was added and mixed well. Again, 0.1 ml of 1N NaOH was mixed well and reacted in a constant temperature water bath at 37 ° C for 1 hour and the absorbance at 420 nm was measured. The blank was treated with distilled water instead of the sample solution, and the standard curve was prepared using NalinJin (Sigma Co., USA), and the total flavonoid content was determined therefrom.

Comparison of total flavonoid contents sample Total flavonoid content (ppm) Production Example 1 103.8 ± 4.2 Comparative Example 1 71.1 ± 2.1 Comparative Example 2 75.8 ± 0.9 Comparative Example 3 80.3 ± 1.2 Comparative Example 4 90.1 ± 4.0 Comparative Example 5 81.2 ± 2.0 Comparative Example 6 85.6 ± 3.5

Table 2 shows the total flavonoid content of the coconut ring prepared by the method of Preparation Example 1 and Comparative Examples. As can be seen in Table 2, the total flavonoid content of Preparation Example 1 was the highest at 103.8 ppm, and the lowest content of Comparative Example 1 was the lowest. Therefore, it was confirmed that the highest total flavonoid content was obtained by preparing the roasted pongee as the preparation conditions of Preparation Example 1 using the roasted leaf + roasted bean curd + roasted beef + roasted roasted beef + roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roast .

Example  3: DPPH Radical Scatters  exam

The antioxidative activity was measured by the hydrogen electron donating ability of the crude polysaccharide prepared by the method of Preparation Example 1 and Comparative Example. Each of the sample extracts was mixed with 900 μl of DPPH solution (100 μM) and 100 μl of each sample, followed by stirring. This mixture was reacted in a dark place for 30 minutes and absorbance was measured at 517 nm. The hydrogen electron donating ability was evaluated by repeating each experiment three times and then calculating the degree of decrease in absorbance of the control by the following equation.

An = (A ₀ -A) / A ₀ 100

An: Antioxidant activity against DPPH radical scavenging activity (%)

A ₀ : Absorbance of DPPH solution without added sample

A: The absorbance of DPPH in the reaction solution and the absorbance of the sample

DPPH radical scavenging ability comparison sample DPPH radical scavenging ability (ppm) 156.3 312.5 625 1250 2500 5000 Production Example 1 11.3 ± 0.4 23.4 ± 0.6 35.1 ± 0.6 58.0 ± 0.3 78.6 ± 0.6 86.0 ± 0.9 Comparative Example 1 8.8 ± 0.3 14.4 ± 0.1 25.6 ± 0.8 43.6 ± 0.2 66.7 ± 0.2 71.7 ± 0.7 Comparative Example 2 8.7 ± 0.3 19.2 ± 0.3 27.0 ± 0.2 47.8 ± 0.2 69.3 ± 0.5 75.8 ± 0.3 Comparative Example 3 8.9 ± 0.2 21.3 ± 0.3 30.6 ± 0.4 49.0 ± 0.6 70.2 ± 0.4 78.0 ± 0.8 Comparative Example 4 10.2 ± 0.5 23.0 ± 0.5 33.4 ± 0.5 54.2 ± 1.0 74.2 ± 0.9 82.4 ± 0.9 Comparative Example 5 9.1 ± 0.1 21.2 ± 0.4 30.2 ± 0.8 49.2 ± 0.3 71.0 ± 0.8 78.2 ± 1.0 Comparative Example 6 9.8 ± 0.3 22.4 ± 0.5 32.5 ± 0.5 50.2 ± 0.3 72.3 ± 0.4 80.2 ± 0.3

The results of DPPH radical scavenging activity of the cyclodextrin prepared by the method of Preparation Example 1 and Comparative Examples are shown in Table 3 above. The DPPH radical scavenging activity of Preparation Example 1 was the highest at 78.6% at 2500 ppm of the extract. Therefore, it was found that the antioxidant ability was highest in the case of preparing the roasted pongee according to the production conditions of Preparation Example 1 by using the cocoa leaf + cocoa bean juice + cocoa powder and cocoa beans + cocoa bean juice + gougi mixture concentrate.

Example  4: nitrite Scatters  exam

As an alternative method for determining the antioxidant activity, nitrite scavenging activity was measured by adding 40 μl of a crude extract solution to 20 μl of 1 mM NaNO ₂ , 0.1N HCl (pH 1.2) or 0.2M citrate buffer (pH 4.2) or 0.2 M citrate buffer (pH 6.0) to a volume of 200 μl. The reaction solution was reacted in a constant temperature water bath at 37 ° C for 1 hour and then 1000 μl of 2% acetic acid and 1% of a Griess reagent (1% sulfanilic acid and 1% naphthylamine prepared with 30% acetic acid) ), 80 μl of the mixture was added, mixed well and incubated at room temperature for 15 minutes. The absorbance at 520 nm was measured to determine the nitrite scavenging ability as follows.

N (%) = [1- (A-C) / B] 100

N: nitrite scavenging ability

A: After adding 1 mM NaNO ₂ to the sample for 1 hour, absorbance

B: 1 mM NaNO ₂ Absorbance

C: Control absorbance

Nitrite scavenging ability sample Nitrite scavenging ability (%) Production Example 1 73.2 ± 1.5 Comparative Example 1 61.4 ± 1.2 Comparative Example 2 63.5 ± 2.0 Comparative Example 3 64.0 ± 2.2 Comparative Example 4 68.4 ± 1.9 Comparative Example 5 64.6 ± 0.9 Comparative Example 6 65.8 ± 0.8

The nitrite scavenging activity of the waxy roots prepared by the method of Preparation Example 1 and Comparative Examples is shown in Table 4 above. As can be seen from Table 4, the noodle cell of Preparation Example 1 showed the highest nitrite scavenging ability as 71.2% as compared with the Comparative Examples, and it was confirmed that the noodle cell of Preparation Example 1 showed the highest antioxidative activity.

Example  5: Sensory evaluation

10 children (aged 8 ~ 13), 10 youth (14 ~ 18 years, 5 boys and girls), 10 women (19 ~ 64 years) 5 female and 5 male aged 65 and over. The total of 50 male and female aged 65 and over were sampled and evaluated for color, flavor, taste, texture and palatability. The results are shown in Table 5 with a score of 5 points scale (1 point: very bad, 2 points: poor, 3 points: normal, 4 points: good, 5 points: very good).

Sensory evaluation sample color
(color) incense
(flavor) flavor
(taste) Texture
(texture) Comprehensive likelihood
(acceptability) Production Example 1 4.2 4.3 4.6 4.4 4.6 Comparative Example 1 4.2 3.8 3.5 4.0 3.8 Comparative Example 2 4.1 4.0 3.7 4.1 3.9 Comparative Example 3 4.2 4.1 3.9 4.1 4.1 Comparative Example 4 4.0 4.1 4.0 4.0 4.1 Comparative Example 5 4.2 4.0 3.9 4.1 4.0 Comparative Example 6 4.0 4.0 3.8 4.2 3.9

As can be seen from Table 5, the sensory evaluations of curd puffs prepared by the method of Preparation Example 1 and Comparative Examples showed that the color, flavor, taste, texture, and overall acceptability of Preparation Example 1 I was able to confirm that I was the highest and preferred by the evaluators. Therefore, it was found that the preparation of curd puffs according to the pretreatment, blending ratio and processing conditions of Preparation Example 1 using caffeinated leaf + immature fruit + ginger powder + ginger powder + ginger powder + gingerberry mature fruit + ginger mixture concentrate was significantly improved in palatability I could.

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, is intended to cover various modifications and equivalent arrangements included within the spirit and scope of the appended claims.

Claims (4)

(a) Steamed leaves are steamed at 95 ~ 105 ℃ for 1 ~ 3 minutes and then steamed at 50 ~ 60 ℃ for 20 ~ 28 hours and then roasted at 140 ~ 200 ℃ for 2 ~ 5 minutes. Preparing;
(b) steamed immature fruit at 95 to 105 ° C for 3 to 5 minutes, drying at 50 to 60 ° C for 20 to 28 hours, and then pulverizing the immature fruit powder;
(c) drying and finishing the cut wool at 50 to 60 ° C for 20 to 28 hours to prepare a wool powder;
(d) drying the fine cut branches at 50 to 60 ° C for 20 to 28 hours and preparing at 140 to 200 ° C for 5 to 10 minutes to roast and prepare;
(e) water is added at a ratio of 0.8 to 1.2: 10 to 20 (w: v) to the mixture of the prepared cucumber fruit and the cucumber fruit ripened at a ratio of 5.5 to 6.5: 3.5 to 4.5 Extracting and filtering at 90 to 100 ° C for 30 to 60 minutes to prepare a mixed extract;
(f) adding water at a ratio of 0.8 to 1.2: 10 to 20 (w: v) to the guguler, and then extracting and filtering at 90 to 100 ° C for 15 to 25 minutes to prepare a gugija extract;
(g) mixing the prepared cucurbitaceous mixed extract prepared in the step (e) and the cucurbitaceae extract prepared in the step (f) at a ratio of 7 to 9: 1 to 3 and concentrating under reduced pressure to prepare a mixed concentrate having a concentration of 10 to 15 brix ; And
(h) A method of preparing a cucumber leaf powder prepared in the step (a), a raw powder of the cucurbitaceae prepared in the step (b), and a koi powder prepared in the step (c) at a weight ratio of 5.5 to 6.5: 2.7 to 3.3: 0.8 to 1.2 Mixing the mixed concentrate obtained in step (g) at a ratio of 8 to 9: 1 to 2 by weight, kneading the mixture, and drying the mixture at 40 to 50 ° C. A method for manufacturing a mixed ring. delete delete A curing mixture prepared by the method of claim 1.

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