KR102054698B1 - Method for manufactuing sugared Rehmannia glutinosa using pretreated Rehmannia glutinosa - Google Patents

Abstract

The present invention relates to a yolk tablet and a manufacturing method, and more particularly, to a method of preparing a ziplock tablet using prehistoric chopsticks to minimize the change in texture and color of raw sulphur, while having excellent digestibility and sweetness.

Description

Method for manufactuing sugared Rehmannia glutinosa using pretreated Rehmannia glutinosa}

The present invention relates to a yolk tablet and a manufacturing method, and more particularly, to a method of preparing a ziplock tablet using prehistoric chopsticks to minimize the change in texture and color of raw sulphur, while having excellent digestibility and sweetness.

Rehmannia glutinosa ) is a perennial herb belonging to Hyunsamdae and mainly used as root medicine. According to the manufacturing method, it is divided into raw sulfur, dried ones, dried dried sulfur, and dried sucrose. Saenghwanghwang is known to be excellent for hemostasis, fever, detoxification and contains a variety of useful ingredients. Β-sitosterol, stigmasterol, campestrol, catalpol, stachyose, raffinose, and verbascose have been reported as active ingredients of raw turmeric. Among these useful components, stachyose and raffinose show high contents of 25 ~ 40% and 4 ~ 5% of the solid content of raw sulfur.

On the other hand, among the many useful components included in the live sulfur, some sugars are not decomposed by enzymes in the digestive organs of humans, which may cause intestinal gas generation and diarrhea. It has been used mainly Sukkuji sulfur.

However, forging processing requires a lot of time and labor, so there are many economic problems, and there is a possibility that the useful components of raw sulfur will be lost. Therefore, in order to utilize the raw fruit confectionery, there is an urgent need for the development of a process to reduce the problem components in the raw sulfur and the research and development to realize the fruit through the produced sulfur.

Patent Registration No. 10-0746882

The present invention has been made to solve the above-mentioned problems, the present invention while reducing the sugar content that can cause abdominal pain, etc. of the useful components contained in the sulfur in the book while minimizing the physical changes such as texture, color, etc. The purpose of the present invention is to provide excellent nutrition and digestibility of the native sulphur, through the raw sulphur, which is pretreated to increase the content of sucrose or galactose, which can improve the nutrition.

In order to solve the above problems, the present invention, the present invention comprises the steps of: (1) sealing the fresh raw sulfur to block the outside air; (2) adding aged heat to the sealed raw sulfur by aging to produce a mature sulfur; (3) preparing a blend in which the aged sulfur is mixed with sugars; And (4) solidifying the blend after heating.

According to an embodiment of the present invention, the raw dough sulfur washed in step (1) may be sealed while the surface water is removed.

In addition, the aging of step (2) may be performed for 3 to 72 hours at a temperature of 39 ~ 62 ℃, more preferably may be carried out for 20 to 72 hours at 45 ~ 55 ℃.

In addition, the aged sulfur of the step (3), it may be that the aged sulfur is cut to a predetermined size.

In addition, the sugar of step (3) may be a mixture of honey and sugar 1: 0.8 to 1.2 by weight.

In addition, the blend may include 80 to 250 parts by weight of sugars based on 100 parts by weight of aged sulfur.

In addition, the present invention provides a yolk tablet made by the manufacturing method according to the present invention.

Digestive tablets according to the present invention can improve digestibility by reducing the content of sugars that can cause abdominal pain, etc. among the useful components contained in the popliteal, while minimizing physical changes such as texture, color, etc. By using the raw processed sulfur, pretreated to increase the content of useful ingredients such as sucrose and galactose, it is possible to easily implement the sulfur in the fruit without the need for an excessive time and cost process such as foaming. Very nutritious

1 to 5 are photographs of thin layer chromatography performed on aged sulfur used in one embodiment according to the present invention having different heat treatment times and temperature conditions;
6 and 7 are thin layer chromatography result photographs performed on the immersion liquor immersion and ethanol immersion solution used in the preparation of immersion maturation according to the comparative example, respectively,
8 is a thin layer chromatography result photograph performed on aged sulfur used in one embodiment according to the present invention, the heat treatment time is different at 50 ℃ temperature conditions,
FIG. 9 is a thin layer chromatography performed on aged sulfur used in one embodiment of the present invention treated at 50 ° C. for 24 hours and water-immersed sulfur, ethanol-immersed sulfur and immersion solutions after immersion. The resulting photo, and
10 to 12 are photographs of aged sulfur and immersion sulfur according to Example 3-4, Comparative Example 2, Comparative Example 3.

Hereinafter, embodiments of the present invention will be described in detail so that those skilled in the art can easily practice. As those skilled in the art would realize, the described embodiments may be modified in various different ways, all without departing from the spirit or scope of the present invention.

According to the present invention, a method for producing a yogurt tablet includes: (1) sealing the washed dough to block outside air; (2) adding aged heat to the sealed raw sulfur by aging to produce a mature sulfur; (3) preparing a blend in which the aged sulfur is mixed with sugars; And (4) solidifying the blend after heating.

Specifically, step (1) and step (2) is a process for pretreatment of raw sulfur, of which step (1) is a step of sealing the washed raw sulfur to block the outside air.

The raw jihwang is commonly referred to as raw jihwang and available as long as it can be used without limitation, regardless of the origin and variety. The raw dough sulfur may go through a washing step before performing step (1). The washing step is a step of removing foreign matters such as soil buried in the outer surface of the saenghwanghwang, since the conventional method of removing the foreign matter on the outer surface of the saenghwanghwang can be used, the present invention is not limited to this specific method.

After the washed saengjihwang is sealed so that it can be blocked from the outside air, preferably can be sealed in a state of removing the moisture of the outer surface. If you do not remove the water on the outer surface and the water is left sealed and the step (2) to be described later may be the effect of steaming raw sulfur due to moisture, in this case disappears the crispy texture of the native sulfur, It may be changed, it may be difficult to maintain the original shape of the live sulfur because the tissue is muted, there is a fear that the active ingredient is extracted to the outside during the ripening process.

If you go through step (2) described below without sealing the dough, the texture of the dough will be lost because the moisture in the dough will be lost quickly, and the texture of the dough will be eliminated, and the starchose and / or the indigestible saccharides contained in the dough will be lost. The content of raffinose does not decrease to the desired level, and at the same time, components such as sucrose or galactose, which may increase the sweetness of raw sulfur, may not increase. In addition, when the heat treatment in wet conditions to prevent the loss of water through the step (b) to be described later without sealing may cause the effect of steaming raw sulfur, in which case the raw texture of the raw sulfur disappears and In addition, the color may be changed, the tissue may be muted, and it may be difficult to maintain the original shape of the live sulfur, and the active ingredient may be extracted to the outside during the ripening process.

The sealing may be carried out in a manner of sealing and receiving the raw sulfur in a sealing member that can block outside air. The material of the sealing member may be used without limitation in the case of a material capable of blocking external air without releasing components harmful to the human body without deformation even in the heat applied in step (2) to be described later, for example, may be polypropylene have. In addition, the shape of the sealing member is not limited in the case of a shape capable of accommodating the raw sulfur in the inside, for example, it may be composed of a container having a receiving portion therein and a cover for sealing the container. Since the size of the sealing member may be appropriately changed in consideration of the amount of raw sulfur for pretreatment, the space in the apparatus for heat treatment in step (2) described later, the present invention is not particularly limited thereto.

In addition, the raw sulfur during sealing may be sealed in a state that is appropriately cut in consideration of the size of the sealing member, but is not limited thereto.

Next, as a step (2) according to the present invention, a step of aging by applying a predetermined heat to the sealed saengjihwang.

Conventionally, a treatment method in which high temperature heat is applied to a raw fish sulfur in a state of being immersed in a liquid such as water or a method of steaming under high temperature and high humidity conditions has been applied. However, when heat is applied to a liquid such as water in the state of immersing raw sulfur, the useful ingredient contained in the raw sulfur is extracted as a liquid, so the raw sulfur itself after heat treatment remains in a state in which the useful ingredient is removed. Poor and difficult to use as food. In addition, the raw texture of raw sulfur disappears and the color is discolored to inhibit the edible, and in severe cases, the shape is deformed can be difficult to use the raw sulfur itself as processed food.

In addition, if the treatment of raw sulfur in the conditions of high temperature and high humidity can be useful components in the raw sulfur out of the raw sulfur due to the humid conditions, the content of indigestible sugars may not be reduced, and at the same time increase the sweetness such as sucrose or galactose The content of useful ingredients that can be increased does not increase or may fall out of the outside. In addition, due to the high humidity conditions there is a fear that the texture of the raw sulfur, discoloration, deformation of the shape may be caused.

Furthermore, when the raw sulfur is treated at a high temperature, the content of the indigestible saccharides contained in the raw sulfur does not decrease, and at the same time, the content of useful components that may increase the sweetness such as sucrose or galactose may not be increased.

Accordingly, step (2) according to the present invention is sealed and heat is applied to the raw sulfur under conditions in which external moisture is not added. Preferably, heat is applied for 3 to 72 hours at a temperature of 39 to 62 ° C. to allow aging. Heat may be applied, more preferably at 45-55 ° C. for 20-72 hours, even more preferably 48-60 hours. If heat is applied below 39 ° C. and / or less than 3 hours, the content of indigestible sugars may not be reduced to the desired level, while at the same time the content of disaccharides that may increase sweetness is increased to the desired level. You may not be able to. In addition, the heat treatment at a low temperature may further discolor the color of raw sulfur to change color from light yellow to dark black, may cause a decrease in texture. In addition, if heat is applied in excess of the temperature of 62 ℃, compared to the content of the indigestible saccharides contained in the raw sulfur before heat treatment there may be little change in the content of the saccharides, at the same time the content of disaccharides that can increase the sweetness also There can be little variation, making it difficult to achieve the desired effect through pretreatment. In addition, there is a fear that the color of the raw yellow sulfur is excessively discolored to inhibit the texture, there is a problem that the use range is limited when used as a processing raw material by the change in color and texture. In addition, if the heat treatment is performed for more than 72 hours, there may be a problem in safety due to microbial propagation.

When the raw sulfur is subjected to the above pretreatment, the disaccharide which can increase the sweetness at the same time as the content of the indigestible saccharides, which is the purpose of the present invention, can be significantly increased, and the texture, shape, and color of the raw raw sulfur are preserved as much as possible. As it can be inspiring appetite, the application of this can be very easy to develop into a variety of processed foods.

The aged sulfur prepared in step (2) is then added to the step of preparing a blend which is step (3) according to the present invention.

The blend of step (3) is a mixture of aged sulfur and saccharides, and may be further provided with additional ingredients that can add other flavors and flavors, the additives are components or are provided in a known tablet for food It may be a component that can be used, so the present invention is not particularly limited thereto.

The aged sulfur may be cut to a predetermined size to eat the aged sulfur.

In addition, the sugar can be used without limitation, known ingredients that can add sweetness to the fruit, for example, honey, sugar, oligosaccharides, starch syrup, raw sugar and the like can be selected and used. For example, honey and sugar may be included in a weight ratio of 1: 0.8 to 1.2, thereby adding nutrition and taste.

Each component described above may be included in the sugar content of 80 to 250 parts by weight based on 100 parts by weight of aged sulfur, according to an embodiment of the present invention, through which the texture, taste, flavor and the like is better to implement the fruit However, it is not limited thereto.

Next, as a step (4) according to the present invention, the compound is heated and solidified after heating.

The heating can be selected without limitation, either directly heating the formula or heating the bath. At this time, the temperature may be preferably heated to 90 ~ 100 ℃ for 10 to 72 hours. The blend may then be left at room temperature or at a temperature of 0-4 ° C. to solidify, thereby producing a symptomatic tablet.

On the other hand, the matured sulfur produced by the pretreatment process of the above-mentioned raw sulfur is excellent digestibility as the content of indigestible saccharides is significantly reduced, and the sweetness is high due to the increased content of components such as sucrose, galactose and so on, very excellent quality It can manufacture.

Although the present invention will be described in more detail with reference to the following examples, the following examples are not intended to limit the scope of the present invention, which will be construed as to aid the understanding of the present invention.

<Example 1-1>

After washing the raw sulfur in water, the water was removed and sealed in a polypropylene container, and aged for 12 hours at 40 ℃ in the incubator to prepare a maturing sulfur.

<Examples 1-2 to 1-4>

The preparation was carried out in the same manner as in Example 1-1, but the ripening time was changed to 3 hours, 6 hours, and 24 hours, respectively.

<Example 2-1>

Prepared in the same manner as in Example 1-1, but by changing the temperature to 30 ℃ to produce aged sulfur.

<Examples 2-2 to 2-4>

The preparation was carried out in the same manner as in Example 2-1, but the aging time was changed to 3 hours, 6 hours, and 24 hours, respectively, to prepare aged sulfur.

<Example 3-1>

Preparation was carried out in the same manner as in Example 1-1, but by changing the temperature to 50 ℃ to prepare aged sulfur.

<Examples 3-2 to 3-6>

The preparation was carried out in the same manner as in Example 3-1, but the aging time was changed to 3 hours, 6 hours, 24 hours, 48 hours, and 96 hours, respectively.

<Example 4-1>

Preparation was carried out in the same manner as in Example 1-1, but by changing the temperature to 60 ℃ to produce aged sulfur.

<Examples 4-2 to 4-4>

The preparation was carried out in the same manner as in Example 4-1, but the aging time was changed to 3 hours, 6 hours, and 24 hours, respectively, to prepare aged sulfur.

<Example 5-1>

Preparation was carried out in the same manner as in Example 1-1, but by changing the temperature to 70 ℃ to produce aged sulfur.

<Examples 5-2 to 5-4>

The preparation was carried out in the same manner as in Example 5-1, but the aging time was changed to 3 hours, 6 hours, and 24 hours, respectively, to prepare aged sulfur.

<Comparative Example 1-1 to 1-4>

After washing the raw sulfur in water, immersion aged sulfur was prepared by immersing in 30 ℃, 40% ethanol for 3 hours, 6 hours, 12 hours and 24 hours, respectively.

<Comparative Example 1-5 to 1-8>

Comparative Example 1-1 to Comparative Example 1-4 were carried out, respectively, to obtain the remaining immersion solution after removing the prepared immersion sulfur.

Experimental Example 1

Extracted aged sulfur prepared in Examples 1-1 to 5-4 and Comparative Examples 1-1 to 1-4 with 50% ethanol, starch (St), raffinose (Ra) provided in the aged sulfur ), Sucrose (Su), fructose (F) and galactose (Gal) content changes were confirmed by thin layer chromatography, and the results are shown in FIGS. 1 to 6, respectively. At this time, the development conditions of the thin layer chromatography were 80% (v / v) acetonitrile / water solution, the color development was performed using ethanol with 1% 2-naphthol and 5% sulfuric acid. In addition, the standard (S) for each sugar and 50% ethanol extract (C) of immature raw egg yolk were included as controls.

In addition, starch (St), raffinose (Ra), sucrose (Su), fructose (F) and galactose (Gal) contained in the solution for the immersion solution after the aging of Comparative Examples 1-5 to 1-8 ) Was confirmed by silica thin layer chromatography, and the results are shown in FIG. 7.

As can be seen from Figure 1, Figure 3 and Figure 4, the content of starch (St), raffinose (Ra) in the maturing sulfur treated with the aging temperature of 40 ℃, 50 ℃, 60 ℃, respectively, It can be seen that the content of sucrose (Su), galactose (Gal), and lactose (F) increased.

On the contrary, in the case of FIGS. 2 and 5, the content of starch (St) and raffinose (Ra) in the aged sulfuric acid treated at 30 ° C. and 70 ° C. is almost unchanged compared to raw sulfur, and sucrose ( Su), galactose (Gal), the content of lactose (F) also can be confirmed that little or little variation.

In addition, in the case of Figure 6 appears to be lost in the whole component contained in the raw sulfur in 40% ethanol 3, 6, 12, 24 hours immersion sulfur, while the components lost in the immersion solvent as shown in Figure 7 increases in the same pattern It was confirmed. As the immersion time was increased, the degree of loss was increased.In addition, the decomposition of indigestible sugars was not confirmed in the immersion-digested sulfur produced by immersion, unlike the matured sulfur, and the increase in sucrose and galactose was not confirmed. It can be seen that aging through immersion is inadequate in terms of loss of and improvement of sweetness.

In addition, it was confirmed that the sucrose content is gradually increased as the time of aging at 50 ℃ through Figure 8, it can be seen that the decomposition of the hardly degradable saccharides through this. On the contrary, the sucrose content was reduced when 96 hours of aging was inferred, which is estimated as a result of sucrose decomposition due to the growth of microorganisms. Thus, in order to increase the sweetness of aged sulfur, aging within 72 hours is preferable. Can be.

<Comparative Example 2-1 to 2-4>

After washing the raw sulfur, the raw sulfur was immersed in the prepared 50 ℃ water and 50 ℃ 40% ethanol for 24 hours to prepare the immersion aged sulfur. After dipping immersion sulfur and immersion solution, immersion sulfur (Comparative Example 2-1), immersion solution (Comparative Example 2-2), ethanol matured sulfur (Comparative Example 2-3) and ethanol immersion solution (Comparative) Example 2-4) was prepared.

Experimental Example 2

The sample of Example 3-4 and Comparative Examples 2-1 to 2-4 were carried out in the same manner as Experimental Example 1 and subjected to flake chromatography, and the results are shown in FIG. 9. At this time, the standard (S) for each saccharide and 50% ethanol extract (C) for immature raw sulfur was included as a control.

As can be seen in Figure 9, it was confirmed in Example 3-4 that the content of sucrose significantly increased than the immature raw sulfur (C). However, most of the saccharide content of the dipping maturity, such as Comparative Example 2-1 and Comparative Example 2-3, but the immersion solution as shown in Comparative Example 2-2, Comparative Example 2-4 was found to increase the content of sugars In this way, it can be seen that the sugars are extracted into the immersion solution, so that the loss of the active ingredient occurs in the immersion sulfur. Therefore, aging through the immersion process can be confirmed that it is not suitable as a method of pretreatment of sulfur by the loss of various useful components as well as sugar.

Experimental Example 3

Determination of hardness and CIE LAB color space for the maturing sulfur of Example 3-4 aged at 50 ° C. for 24 hours, the maturing sulfur of Comparative Example 2-1 immersed in water at the same temperature and same time. Based on the color change (L, a, b, ΔE) was evaluated and shown in Table 1 below.

Longitude (N) L a b △ E Immature treated raw fish 22.408 65.64 ^a 16.37 ^b 33.55 ^b - Comparative Example 2-1 21.185 45.75 ^c 18.77 ^a 36.67 ^a 20.28 Example 3-4 24.080 51.95 ^b 16.01 ^c 28.32 ^c 14.66

* At this time, the lowercase alphabet of the result is the result of the significance test by Duncan's one-way batch analysis (P <0.05).

As can be seen from Table 1 above, while in the hardness of Comparative Example 2-1 was reduced in Example 3-4 it can be seen that the hardness was rather increased to help maintain the crispy texture unique to the dough. In addition, even in the color change, it can be seen that Example 3-4 significantly less color change occurred than Comparative Example 2-1 on the basis of untreated raw sulfur, and it is the quality of appearance and texture that are matured in a sealed state through these results. It can be seen that in terms of superiority.

<Comparative Examples 3 and 4>

After washing the raw sulfur, immersed in 50 ℃ of water, 40% ethanol for 12 hours to prepare the immersion aged sulfur.

Experimental Example 4

In order to examine the appearance change according to the maturation of the live sulfur, the aged sulfur according to Example 3-4, Comparative Example 3, and Comparative Example 4 was visually observed and the results are shown in FIGS. 10 to 12, respectively.

As shown in FIG. 10, the aged sulfur according to Example 3-4 retained the form of the raw material, but as shown in FIG. 11, as compared with Comparative Example 2 and FIG. It can be confirmed that it is not suitable as a raw material for processing utilizing the characteristics.

<Production example>

Aged sulfur produced in Example 1-1 was cut into 5 cm centimeters in length and width. Then, 200 parts by weight of sugars in which sugar and honey were mixed in a 1: 1 weight ratio were mixed with 100 parts by weight of the aged sulfur. One formulation was prepared. Thereafter, the mixture was heated at 100 ° C. for 2 hours, and the mixture was completely mixed, followed by cooling at 25 ° C. room temperature to prepare a solid yolk tablet.

Claims (8)

(1) sealing the washed raw dough in order to block the outside air in a state of removing the moisture on the outer surface;
(2) adding a predetermined heat to the sealed raw paprika to ripen for 3 to 72 hours at a temperature of 39 ~ 62 ℃ to prepare a aged sulfur;
(3) preparing a blend in which the aged sulfur is mixed with sugars; And
And (4) solidifying the blend after heating; The method of claim 1,
Aged sulfur of the step (3) is the sulfuric acid tablets and manufacturing method that is cut the aged sulfur to a predetermined size. The method of claim 1,
The sugar of step (3) is honey and sugar mixed with 1: 0.8 ~ 1.2 weight ratio of the Citrine tablets and manufacturing method. The method of claim 1,
The formulation is a sulfur-containing tablets and manufacturing method comprising 80 to 250 parts by weight of sugar based on 100 parts by weight of aged sulfur. delete The method of claim 1,
Aging tablets and the method of producing the aging step is carried out for 20 to 72 hours at 45 ~ 55 ℃. delete Chihwang tablets made according to any one of claims 1 to 4 and 6.

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