KR102092841B1 - Method for producing cold noodle soup - Google Patents
Method for producing cold noodle soup Download PDFInfo
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- KR102092841B1 KR102092841B1 KR1020170096620A KR20170096620A KR102092841B1 KR 102092841 B1 KR102092841 B1 KR 102092841B1 KR 1020170096620 A KR1020170096620 A KR 1020170096620A KR 20170096620 A KR20170096620 A KR 20170096620A KR 102092841 B1 KR102092841 B1 KR 102092841B1
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- South Korea
- Prior art keywords
- broth
- tomato
- content
- bst
- distilled water
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/30—Meat extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
Abstract
본 발명은 닭 육수를 기본으로 하여 기능성이 우수한 토마토와 약용 식재(감초, 백출, 황기, 복령)를 첨가하여 기호성 뿐만 아니라 기능성이 우수한 냉면 육수의 제조방법을 제공코자 하는 것이다.
즉, 본 발명은 감초 50g, 백출 100g, 황기 500g, 복령 100g과 증류수 18L를 넣고 1시간 끓여 식힌 후 여과시켜 추출액을 얻은 후, 상기 추출액 총량이 18L가 되도록 증류수를 첨가하여 한약재 추출물을 제조하는 공정과; 닭뼈 2kg, 생닭 1마리 1,200g, 닭발 2kg, 양파 2kg, 무 1,500g, 건 고추 50g, 마늘 200g, 통후추 10g, 대파 500g, 배 1kg, 생강 50g, 증류수 36L를 넣고 3시간 끓여 식힌 후 여과시켜 총량 36L가 되도록 증류수로 보충하여 기본육수를 제조하는 공정과; 상기 기본육수 18L와 생 토마토 1,300g을 넣고 1시간 끓여 식힌 후 거즈를 이용하여 여과시키고 총량 18L가 되도록 증류수를 첨가하여 토마토 첨가 육수를 제조하는 공정과; 상기 한약재 추출물, 기본육수, 토마토 첨가 육수를 각각 6L씩 혼합하여 제조하는 것을 특징으로 한다.The present invention is to provide a method of manufacturing cold noodles with excellent functionality as well as palatability by adding tomato and medicinal ingredients (licorice, Baekchul, Hwanggi, Bokryeong) with excellent functionality based on chicken broth.
That is, in the present invention, 50 g of licorice, 100 g of white peach, 500 g of Hwanggi, 100 g of bokyeong and 18 l of distilled water were boiled for 1 hour, filtered and filtered to obtain an extract. and; Chicken bone 2kg, 1 raw chicken 1,200g, chicken feet 2kg, onion 2kg, radish 1,500g, dried red pepper 50g, garlic 200g, whole pepper 10g, green onion 500g, pear 1kg, ginger 50g, distilled water 36L, boil and cool for 3 hours, filtered and total amount A process of preparing basic broth by replenishing it with distilled water to make 36L; A step of adding 18L of the basic broth and 1,300g of raw tomatoes, boiling and cooling for 1 hour, filtering using gauze, and adding distilled water to a total amount of 18L to prepare tomato-added broth; The herbal medicine extract, basic broth, and tomato-added broth are prepared by mixing 6L each.
Description
본 발명은 냉면 육수의 제조방법에 관한 것으로서, 더욱 상세히는 닭 육수를 기본으로 하여 기능성이 우수한 토마토와 약용 식재(감초, 백출, 황기, 복령)를 첨가하여 기호성 뿐만 아니라 기능성이 우수한 냉면 육수의 제조방법을 제공코자 하는 것이다.The present invention relates to a method of manufacturing cold noodle soup, and more specifically, the production of cold noodle soup with excellent functionality as well as palatability by adding tomato and medicinal ingredients (licorice, baekchul, hwanggi, bokryeong) with excellent functionality based on chicken broth. It is intended to provide a method.
냉면은 최근 외식업소의 증가 및 외식비 증가와 함께 외식의 단품메뉴로 많이 판매되고 있으며, 고객층이 다양하고, 특히 외국인의 인지도 및 관심이 높은 음식이다.Naengmyeon has been sold as a la carte menu in recent years along with the increase in the number of dining establishments and the cost of eating out, and it has a diverse customer base, especially for foreigners with high awareness and interest.
문화관광부는 2006년 7월 26일 한국민족문화상징 100개를 선정해 발표를 하였는데, 그 가운데 냉면이 소주, 막걸리 등과 함께 우리나라를 상징하는 음식으로 선정된 바 있다.On July 26, 2006, the Ministry of Culture and Tourism selected and presented 100 Korean national cultural symbols, among which naengmyeon was selected as a food symbolizing Korea along with soju and rice wine.
최근에는 다양한 재료를 사용한 냉면 육수의 제조가 시도되고 있으나 대부분이 한두 가지 식품 특성을 이용하여 저장성 및 위생성을 중심으로 육수를 개발하고 있다.In recent years, the manufacture of cold noodles broth using various materials has been attempted, but most of them are developing broth with a focus on storage and hygiene using one or two food properties.
지금까지 진행된 냉면에 관한 연구로는 냉면육수의 미생물 위해요소분석, 고추냉이를 첨가하여 발효시킨 동치미 국물이 냉면육수의 품질에 미치는 영향, 냉면육수의 미생물 오염, 냉면육수 조리법에 관한 연구 등이 있으며, 냉면의 저장성 향상을 위하여 향신료, 생약재를 첨가한 육수를 개발하고 이에 대한 항균 검색 등 다양한 연구가 활발히 진행되고 있다.The studies on cold noodles that have been conducted so far include microbial hazard analysis of cold noodles broth, the effect of Dongchimi broth fermented by adding wasabi on the quality of cold noodles broth, microbial contamination of cold noodles broth, and studies on cold noodles broth recipes. , In order to improve the storage of cold noodles, various researches such as spice and herbal medicine-added broth have been developed and antibacterial search has been actively conducted.
그러나 여전히 냉면 육수의 맛을 위해 합성 첨가제나 산미료를 첨가한 냉면 육수의 사용으로 우리나라 고유의 전통음식이 가공식품으로 변질될 우려가 있다.However, there is a concern that traditional Korean foods may be transformed into processed foods by using cold noodle soups with synthetic additives or acidulants for the taste of cold noodle soups.
또한 다양한 약선 재료의 건강 기능성을 고려한 냉면 육수의 제조에 관한 연구는 미미한 실정이다. 이에 건강한 음식에 대한 소비자의 욕구에 맞는 냉면육수의 개발이 절실히 필요했던 것이다.In addition, studies on the manufacture of cold noodles broth considering the health functionalities of various herbal ingredients are insignificant. Therefore, it was desperately needed to develop cold noodle soup to meet the consumer's desire for healthy food.
이에 본 발명에서 제공하는 냉면 육수의 제조방법은 닭 육수를 기본으로 하여 기능성이 우수한 토마토와 약용 식재(감초, 백출, 황기, 복령)를 첨가하여 기호성 뿐만 아니라 기능성이 우수한 냉면육수의 제조방법을 제공코자 하는 것이다.Accordingly, the method of manufacturing cold noodle soup provided in the present invention provides a method of manufacturing cold noodle soup with excellent functionality as well as palatability by adding tomato and medicinal ingredients (licorice, Baekchul, Hwanggi, Bokryeong) with excellent functionality based on chicken broth. It is to be desired.
본 발명은 감초 50g, 백출 100g, 황기 500g, 복령 100g과 증류수 18L를 넣고 1시간 끓여 식힌 후 여과시켜 추출액을 얻은 후, 상기 추출액 총량이 18L가 되도록 증류수를 첨가하여 한약재 추출물을 제조하는 공정과;The present invention is a process of preparing an herbal extract by adding distilled water so that the total amount of the extract is 18L, after 50g of licorice, 100g of white pear, 500g of astragalus, 100g of bokryeong and 18L of distilled water are boiled and cooled for 1 hour, followed by filtration.
닭뼈 2kg, 생닭 1마리 1,200g, 닭발 2kg, 양파 2kg, 무 1,500g, 건 고추 50g, 마늘 200g, 통후추 10g, 대파 500g, 배 1kg, 생강 50g, 증류수 36L를 넣고 3시간 끓여 식힌 후 여과시켜 총량 36L가 되도록 증류수로 보충하여 기본육수를 제조하는 공정과;Chicken bone 2kg, 1 raw chicken 1,200g, chicken feet 2kg, onion 2kg, radish 1,500g, dried red pepper 50g, garlic 200g, whole pepper 10g, leek 500g, pear 1kg, ginger 50g, distilled water 36L, boiled for 3 hours, filtered and filtered A process of preparing basic broth by replenishing it with distilled water to make 36L;
상기 기본육수 18L와 생 토마토 1,300g을 넣고 1시간 끓여 식힌 후 거즈를 이용하여 여과시키고 총량 18L가 되도록 증류수를 첨가하여 토마토 첨가 육수를 제조하는 공정과;A step of adding 18L of the basic broth and 1,300g of raw tomatoes, boiled for 1 hour, cooled, filtered using gauze, and distilled water was added to make a total amount of 18L;
상기 한약재 추출물, 기본육수, 토마토 첨가 육수를 각각 6L씩 혼합하여 냉면 육수를 제조토록 한 것을 특징으로 한다.The herbal medicine extract, basic broth, and tomato-added broth are mixed with 6L each to produce cold noodles broth.
본 발명에서 제공하는 냉면 육수의 제조방법에 의헤 제조되는 냉면 육수는 토마토와 한약재가 첨가된 냉면육수의 이화학적 특성 및 기능성을 측정한 결과 일반성분을 비롯한 영양성분의 함량이 대부분 토마토를 첨가한 토마토 첨가 육수에서 높은 증가를 보여 영양학적 우수성을 확보할 수 있었다.Cold noodle soup prepared by the method for preparing cold noodle soup provided by the present invention is a tomato in which the content of nutrients including general ingredients is mostly tomato, as a result of measuring the physicochemical properties and functionality of cold noodle soup with tomato and herbal medicine It was possible to secure nutritional excellence by showing a high increase in added broth.
기능성 측정에서도 토마토와 한약재 첨가 육수의 높은 항산화활성으로 냉면육수에서도 항산화력이 높고, 관능검사에서도 높은 기호도를 보여 영양성과 기능성을 모두 갖춘 건강한 냉면육수의 개발로 그 활용도가 높을 것으로 기대되는 등 다수의 효과를 제공받을 수 있는 것이다.In terms of functional measurement, the high antioxidant activity of broth added with tomato and herbal medicines has high antioxidant power in cold noodles, and a high degree of preference in sensory testing, which is expected to be highly utilized due to the development of healthy cold noodles with both nutrition and functionality. The effect can be provided.
도 1은 본 발명에서 제공하는 냉면 육수의 제조방법 설명 중 table 7을 나타낸 것이다.
도 2는 본 발명에서 제공하는 냉면 육수의 제조방법 설명 중 table 8을 나타낸 것이다.
도 3은 본 발명에서 제공하는 냉면 육수의 제조방법 설명 중 table 9를 나타낸 것이다.
도 4는 본 발명에서 제공하는 토마토와 한약재를 첨가한 냉면육수의 DPPH 라디칼 소거활성을 측정한 결과를 나타낸 것이다.
도 5는 본 발명에서 제공하는 토마토와 한약재를 첨가한 냉면육수의 ABTS 라디칼 소거능을 측정한 결과를 나타낸 것이다.
도 6은 본 발명에서 제공하는 냉면 육수의 환원력을 측정한 결과를 나타낸 것이다.
도 7은 본 발명에서 제공하는 냉면 육수의 Fe² 킬레이팅 효과를 측정한 결과를 나타낸 것이다.Figure 1 shows the table 7 in the description of the manufacturing method of cold noodle soup provided in the present invention.
Figure 2 shows the table 8 in the description of the manufacturing method of cold noodles served in the present invention.
Figure 3 shows the table 9 of the description of the manufacturing method of cold noodles served in the present invention.
Figure 4 shows the results of measuring the DPPH radical scavenging activity of cold noodles broth with the addition of tomatoes and herbal medicines provided in the present invention.
Figure 5 shows the results of measuring the ABTS radical scavenging ability of cold noodles broth with the addition of tomatoes and herbal medicines provided by the present invention.
Figure 6 shows the results of measuring the reducing power of cold noodles served in the present invention.
Figure 7 shows the results of measuring the Fe² chelating effect of cold noodle soup provided in the present invention.
이하 첨부된 도면을 참조하여 본 발명을 상세히 설명하기로 한다.Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.
우선, 도면들 중, 동일한 구성요소 또는 부품들은 가능한 한 동일한 참조부호를 나타내고 있음에 유의하여야 한다. 본 발명을 설명함에 있어, 관련된 공지기능 혹은 구성에 대한 구체적인 설명은 본 발명의 요지를 모호하지 않게 하기 위하여 생략한다.First, it should be noted that, among the drawings, the same components or parts indicate the same reference numerals as possible. In describing the present invention, detailed descriptions of related known functions or configurations will be omitted so as not to obscure the subject matter of the present invention.
본 발명의 실시 내용에 사용되는 정도의 용어 약, 실질적으로 등은 언급된 의미에 고유한 제조 및 물질 허용오차가 제시될 때 그 수치에서 또는 그 수치에 근접한 의미로 사용되고, 본 발명의 이해를 돕기 위해 정확하거나 절대적인 수치가 언급된 개시 내용을 비양심적인 침해자가 부당하게 이용하는 것을 방지하기 위해 사용된다.The term medicine, substantially, and the like used in the practice of the present invention is used in its numerical value or in close proximity to the numerical value when manufacturing and substance tolerances unique to the stated meaning are presented, to help understanding the present invention. The exact or absolute value of the hazard is used to prevent unscrupulous use of the disclosed disclosure by unconscientious intruders.
본 발명에서 제공하는 냉면 육수의 제조방법은 한약재 추출물과, 토마토 첨가 육수와 기본육수를 혼합하여 냉면 육수를 제조토록 한 것을 특징으로 한다.The method of manufacturing cold noodle soup provided in the present invention is characterized by mixing the herbal medicine extract, tomato-added broth and basic broth to prepare cold noodle broth.
즉, 한약재 추출물은 감초 50g, 백출 100g, 황기 500g, 복령 100g과 증류수 18L를 넣고 1시간 끓여 식힌 후 여과시켜 추출액을 얻은 후, 상기 추출액 총량이 18L가 되도록 증류수를 첨가하여 제조토록 한 것을 특징으로 한다.That is, the herbal medicine extract is 50 g licorice, 100 g white baekryeok, 500 g of astragalus, 100 g of bokryeong and 18 l of distilled water, boiled for 1 hour, filtered, and then filtered to obtain an extract, followed by adding distilled water so that the total amount of the extract is 18 L. do.
또한, 기본육수는 닭뼈 2kg, 생닭 1마리 1,200g, 닭발 2kg, 양파 2kg, 무 1,500g, 건 고추 50g, 마늘 200g, 통후추 10g, 대파 500g, 배 1kg, 생강 50g, 증류수 36L를 넣고 3시간 끓여 식힌 후 여과시켜 총량 36L가 되도록 증류수로 보충하여 제조토록 한 것을 특징으로 한다.In addition, the basic broth is 2 kg of chicken bones, 1,200 g of 1 chicken, 2 kg of chicken feet, 2 kg of onions, 1,500 g of radish, 50 g of dried red pepper, 200 g of garlic, 10 g of whole peppers, 500 g of green onions, 1 kg of pears, 50 g of ginger, 36 L of distilled water and boil for 3 hours. After cooling, it is filtered and supplemented with distilled water to make a total amount of 36L.
또한, 토마토 첨가 육수는 상기 기본육수 18L와 생 토마토 1,300g을 넣고 1시간 끓여 식힌 후 거즈를 이용하여 여과시키고 총량 18L가 되도록 증류수를 첨가하여 제조토록 한 것을 특징으로 한다.In addition, the tomato-based broth is characterized in that 18L of the basic broth and 1,300g of raw tomato are boiled for 1 hour, cooled, filtered using gauze, and distilled water is added so that the total amount is 18L.
상기 한약재 추출물, 기본육수, 토마토 첨가 육수를 각각 6L씩 혼합하여 냉면 육수를 제조토록 한 것을 특징으로 한다.The herbal medicine extract, basic broth, and tomato-added broth are mixed with 6L each to produce cold noodles broth.
본 발명에서 제공하는 냉면 육수 제조방법에 대해 이하 상세히 설명하기 전 본 발명에 사용되는 주재들에 대해 살펴 본다.Before explaining the method of manufacturing cold noodle soup provided in the present invention in detail below, look at the main materials used in the present invention.
토마토의 학명은 Lycopersicon esculentum MILL.이며, Lycopersicon의 어원은 복숭아를 뜻하는 Persicon과 카로티노이드계 색소인 Iycopene의 합성어이며, esculentum은 먹을 수 있다는 뜻을 가지고 있다(충청남도 농업기술원, 2005; Kim et al, 2009).Tomato's scientific name is Lycopersicon esculentum MILL. The origin of Lycopersicon is a compound word of Persicon, which means peach, and Iycopene, a carotenoid pigment, and esculentum, which means that it can be eaten (Chungcheongnam-do Agricultural Research Service, 2005; Kim et al, 2009). ).
토마토는 온대지방에서 주로 재배되는 가지과의 일년생 작물로서, 2002년 미국 시사 주간지 Time紙에 10대 건강식품으로 선정될 정도로 세계적인 건강식품이며, 우리나라에서도 기후풍토가 적합하여 전국에 걸쳐 재배되고 있는 과채류이다Tomato is an annual crop that is mainly grown in temperate regions, and is a world-class health food that was selected as one of the top 10 health foods in Times Weekly magazine in the United States in 2002. It is a fruit and vegetable that is cultivated all over the country because of its climatic climate.
토마토의 주성분은 당질이며 구연산, 사과산, 주석산을 함유하고 있어 신맛을 내고 소화를 돕고 에너지를 생성하는 작용을 한다.The main component of tomato is sugar, and contains citric acid, malic acid, and tartaric acid, so it has a sour taste, helps digestion, and generates energy.
토마토는 수박, 참외, 복숭아, 자두 등의 과일보다 맛난 맛을 내는 glutamic acid 함량이 월등한 것으로 보고되고 있다.Tomatoes are reported to have a higher glutamic acid content, which tastes better than fruits such as watermelon, melon, peach, and plum.
토마토의 주요 소비 형태는 서양에서 토마토를 올리브 오일과 함께 오븐에 굽거나 팬에 익혀 섭취하기도 하고 소스의 형태로 고기나 파스타에 많이 이용하며 주스 및 케첩, 퓨레 등 음료와 조미료의 가공용으로 많이 이용하고 있고, 덜 익은 토마토는 피클로도 이용되는 등 소비량이 많다.The main consumption type of tomato is to roast tomatoes in the oven with olive oil or cook them in a pan, and use them for meat or pasta in the form of sauce. It is also used for processing juices, ketchup, puree and other beverages and seasonings. There are many consumptions, such as less ripe tomatoes, which are also used as pickles.
우리나라의 경우는 주로 생식이나 주스로 먹는 경우가 많으며 '요리 및 샐러드' 로 먹는 비중이 약간씩 증가되는 추세이다. 토마토는 날것보다 가열이나 가공하면 세포벽을 파괴시켜 lycopene이나 carotene의 함량이 증가되어 영양적으로 더 우수하다.In Korea, it is often eaten with raw food or juice, and the proportion of eating with 'cooking and salad' is gradually increasing. Tomatoes are more nutritious by heating or processing than raw, destroying the cell walls and increasing the content of lycopene or carotene.
Lycopene은 토마토에 많이 함유된 적색 색소로서 항산화제로 잘 알려져 있고, 전립선암을 비롯한 유방암, 폐암, 대장암 등을 예방하고, 심혈관계 질환, 당뇨, 고혈압, 저혈압 등의 만성질환 예방 효과가 있는 것으로 알려져 있다.Lycopene is a red pigment contained in tomatoes and is well known as an antioxidant, and is known to prevent breast cancer, lung cancer, and colon cancer, including prostate cancer, and to prevent chronic diseases such as cardiovascular disease, diabetes, high blood pressure, and low blood pressure. have.
최근에 lycopene 또는 토마토를 이용한 식품은 염증관련 지표를 감소시킬 수 있고, 이로 인해 비만 및 대사증후군과 같은 만성 염증과 관련된 질환을 개선할 수 있다는 결과가 보고되었다.Recently, it has been reported that foods using lycopene or tomato may reduce inflammation-related indicators, thereby improving diseases associated with chronic inflammation such as obesity and metabolic syndrome.
그리고 감초(Licorice, Glycyrrhiza glabra)는 콩과류에 속하는 다년생 초본식물이다.And licorice (Licorice, Glycyrrhiza glabra) is a perennial herbaceous plant.
맛이 달면서 독이 없고 따뜻한 기운을 가지고 있으며, 젖멍울, 피부가려움증 및 부스럼 등에 효과가 있는 것으로 알려져 있다.It has a sweet taste, has no poison, has a warm aura, and is known to be effective for udder, skin itching, and swelling.
감초의 주성분은 사포닌 계통의 글리시리진(glycyrrhizin)이며, liquiritgenin, liquirtin 등의 flavonoid도 미량 존재한다.The main component of licorice is the saponin-based glycyrrhizin, and flavonoids such as liquiritgenin and liquirtin are also present in trace amounts.
글리시리진은 알레르기, 만성간염 및 AIDS를 포함한 바이러스성 질환에 뛰어난 치료효과가 있는 것으로 증명되면서 의약품의 원료로 사용되고 있다.Glycirizine is being used as a raw material for pharmaceuticals as it has been proven to have excellent therapeutic effects on allergic, chronic hepatitis and viral diseases including AIDS.
의약품으로 개발된 제품에 관하여는 보건사회부의 품질관리 기준에 따라 추출액을 첨가한 제품에 유효성분 함량을 표시 하도록 규정 하고 있는데 감초는 지표성분인 글리시리진으로 2.5% 이상 함유되어야 한다.For products developed as pharmaceuticals, the Ministry of Health and Social Affairs is required to indicate the content of the active ingredient in products added with extracts in accordance with the quality control standards. Licorice should be contained at least 2.5% as an indicator ingredient, glycyrrhizin.
또한 감초 추출물은 간암 및 위암에 대한 항암효과가 있다고 보고되었고, AIDS(acquired immune deficiency syndrome)환자에게 감초를 다량 투여한 결과 면역 및 간 기능을 증가시킨다고 보고되었다.In addition, the licorice extract has been reported to have anti-cancer effects on liver and stomach cancer, and it has been reported that the administration of large amounts of licorice to patients with AIDS (acquired immune deficiency syndrome) increases immunity and liver function.
감초는 단맛 성분인 glycyrrhizin을 6~16% 함유하고 있어서 감미로운 맛을 내기 때문에 예로부터 천연 감미료로 많이 사용되어 왔다.Licorice has been used as a natural sweetener since ancient times because it contains a sweet taste of glycyrrhizin from 6 to 16%.
특히 일반적으로 설탕의 50배 정도의 단맛이 있지만, 칼로리는 1g 당 0.1 Kcal로 거의 없으며, 항염 작용, 해독작용, 항당뇨 작용, 항혈전 작용, 항바이러스 작용 등 다양한 약리적인 특성이 있으므로 그 효용적 가치가 매우 높다.In general, it has a sweetness of about 50 times that of sugar, but it has almost no calories at 0.1 Kcal per gram, and has various pharmacological properties such as anti-inflammatory action, detoxification action, anti-diabetic action, anti-thrombotic action and anti-viral action. The value is very high.
또한 감초는 glabridin 성분을 가지고 있으며 항염, 살균작용과 미백기능을 가지고 있는 것으로 알려져 있다.In addition, licorice has a glabridin component and is known to have anti-inflammatory, antiseptic and whitening functions.
이와 같이 감초의 단맛과 약리작용으로 인하여 물김치, 동김치, 콩나물, 탁주, 돈육 소시지, 식빵, 고추장, 된장, 청국장 등 다양한 식품에 첨가한 결과 저장성 및 기호성이 향상되는 것으로 보고되고 있다. 그러나 앞서 수행된 연구들은 대부분 기능성 물질을 함유한 감초를 이용하여 식품의 저장성 및 기능성을 향상시키는 방안을 모색하는데 한정되어 있으며, 감초의 단맛을 식품에 활용한 연구는 미비하다. Thus, due to the sweetness and pharmacological action of licorice, it has been reported to improve storage and palatability as a result of adding to various foods such as water kimchi, dong kimchi, bean sprouts, takju, pork sausage, bread, red pepper paste, miso, and cheonggukjang. However, most of the studies conducted above are limited to finding ways to improve the storage and functionality of food using licorice containing functional substances, and studies using the sweet taste of licorice for food are incomplete.
또한, 백출(白朮, Atractylodes japonica )은 국화과에 속한 다년생 식물 삽주의 근경을 일컬으며, 흔히 주피를 제거한 불규칙한 덩어리 모양으로 바깥 면이 황색을 띠며 군데군데 갈색의 주피 흔적이 남아 있다.In addition, Baekchul (白 tract, Atractylodes japonica) refers to the root of the perennial plant shovel belonging to the Asteraceae family, and is often an irregular lump shape with the skin removed, and the outer surface is yellow and there are brown traces of the skin.
민간에서 백출의 어린잎은 나물이나 쌈으로 즐겨먹는 산채이며, 건강주로 담구거나 차로 달여서 마시기도 하며, 죽을 쑤어 먹기도 한다. 백출은 좋은 향기를 내는 약재로서 위장의 기능을 회복시키는 소화촉진제로 한방에서는 비장을 보강하는 건비(비장을 건강하게), 보비(비장을 보하는) 처방에 자주 사용되며, 진정, 이뇨, 지한(땀을 그치게), 자양(몸의 영양을 좋게), 안태효과(임산부의 태아를 편안하게), 진통작용, 항염증작용, 혈당치저해효능, 혈압강하, 이뇨작용 등이 보고되고 있다.In the private sector, young leaves of Baekchul are eaten with herbs or ssam, and are often eaten as a healthy drink or sweetened with tea, or eaten with porridge. Baekchul is a medicine that has a good scent and is a digestive stimulator that restores gastrointestinal function. It is often used in prescriptions of dry-skinned (spleen-healthy) and bobby (spleen-protecting) reinforcing the spleen in oriental medicine. It has been reported to stop sweating), nourishment (good nutrition of the body), restlessness effect (comfortable for the pregnant woman's fetus), analgesic action, anti-inflammatory action, hypoglycemic effect, lowering blood pressure, and diuretic action.
주요 약리성분으로는 atractlone, eudesmol, palmitic acid, hinesol 등을 함유하고 있으며, 장관운동 촉진, 간 보호 및 이담작용, 항산화, 혈당강하, 위궤양예방 등의 효능이 알려져 있다.The main pharmacological ingredients include atractlone, eudesmol, palmitic acid, hinesol, etc., and are known for their effects such as promoting intestinal movement, protecting liver and biliary tract, antioxidant, lowering blood sugar, and preventing gastric ulcer.
한약재 가운데 보기(補氣)의 기능을 가진 약물로써 일찍이 고대 한의처방에서 다양하게 응용되어 왔을 뿐만 아니라, 식원료로도 사용되고 있어 그 활용 빈도가 점차로 증가하고 있는 추세이다.Among the medicinal herbs, it is a drug that has the function of bogie (일찍), and has been widely applied in ancient Chinese medicine as well as used as a food ingredient, and the frequency of its use is gradually increasing.
백출은 현재도 한의 의료에서 많이 활용하고 있는 한약재로, 2013년을 기준으로 한방의료 기관을 중심으로 연간 약 395톤의 백출이 소비되고 있다(한국보건산업진흥원, 2014). 특히 한약의 경우는 임상적으로 사용해 온 문헌상의 기록이 존재하므로, 명확한 목표를 두고 효능 탐색이 용이한 면이 있다. 백출에 관한 약리적인 연구로는 다양한 종류의 암세포에 대한 항암효과가 보고되어 있으며, 위궤양 예방 및 담즙분비 촉진 등이 보고되어 있고, 보비위하는 작용으로 공복감 지연효과에 대한 보고가 있다.Baekchul is a herbal medicine that is still widely used in Korean medicine. As of 2013, about 395 tons of Baekchul are consumed annually by Korean medical institutions (Korea Health Industry Development Institute, 2014). In particular, in the case of Chinese medicine, there is a record in the literature that has been used clinically, so it is easy to search for efficacy with a clear goal. As a pharmacological study on excretion, anti-cancer effects have been reported on various types of cancer cells, gastric ulcer prevention and bile secretion have been reported.
또한, 황기(Bunge Astragalli membranaceus)는 콩과에 속하는 다년생 초본 식물로 노란색이고 오랫동안 인체를 보한다는 의미에서 '기'라는 이름이 붙여졌다.In addition, the yellow flag (Bunge Astragalli membranaceus) is a perennial herbaceous plant that is yellow and has been given the name 'Ki' in the sense of protecting the human body for a long time.
우리나라의 중북부 지역에 자생하며, 약용을 목적으로 널리 재배되고 있다. 한국, 중국, 몽고 등의 아시아 지역과 유럽 및 아프리카 일부 지역에 널리 분포하며 신체허약, 익기(益氣), 강장(强壯) 등의 효능을 가진 보기 약(補氣藥)으로써 많이 사용되고 있는 약재이다.It grows in the north-central region of Korea, and is widely cultivated for medicinal purposes. It is widely distributed in Asian regions such as Korea, China, and Mongolia, and parts of Europe and Africa, and is widely used as a botanical medicine with efficacy such as physical weakness, ripening, and tonicity. .
황기는 국내에서 오래 전부터 한약재로 사용되는 식물중의 하나로 면역증강활성, 항암효과 및 항암치료 과정에서 발생하는 부작용을 완화하는 작용이 보고되고 있다.Hwanggi is one of the plants that have been used as a medicinal herb for a long time in Korea. It has been reported that the effect of alleviating the immune enhancing activity, anti-cancer effect and side effects that occur in the anti-cancer treatment process.
황기의 약리 작용으로는 간기능 보호 효과, 항바이러스 효과, 항고혈압 효과와 세포성장 효과 및 면역증강 작용 등 다양한 효능이 보고 된 바 있다.As a pharmacological action of astragalus, various effects have been reported such as liver function protection effect, antiviral effect, antihypertensive effect, cell growth effect, and immune enhancing effect.
특히 황기는 뿌리를 사용하며, 이중에 isoflavonoids 성분인 formononetin은 식물성 유사호르몬(phytoestrogen)으로서 여성호르몬의 천연 대체 물질로 알려져 있다. 또한 한방에서는 맛이 달고 성질이 따뜻한 약재로 지한, 이뇨, 강장, 혈압강하 등의 목적으로 이용되고 있다.In particular, astragalus uses roots, and among these, formononetin, an isoflavonoids component, is a phytoestrogen, and is known as a natural substitute for female hormones. In addition, it has been used as a medicine with sweet taste and warm properties in oriental medicine for diuretic, diuretic, tonic, and lowering blood pressure.
임상적으로 황기는 다른 약물들과 함께 알러지 질환을 치료하는데 많이 활용되고 있다. 황기가 주약인 보중익기탕은 알러지 질환에 탁월한 효과를 가지고 있음이 실험적으로 증명되었다.Clinically, astragalus is widely used to treat allergic diseases along with other drugs. Bojungikgitang, which is the main drug of Hwanggi, has been proved to have an excellent effect on allergic diseases.
황기는 인삼과 더불어 매우 광범위하게 사용되는 면역자극제 한약으로 인정되고 있는데 특히 암치료에서 면역계를 자극하는 효과가 있어 서양에서도 많이 알려지고 있다.Astragalus is recognized as a very widely used immunostimulant herbal medicine along with ginseng. It is especially known in the West because it has the effect of stimulating the immune system in cancer treatment.
황기 관련 연구로는 간 기능 보호, 항산화효과, 혈당강하 작용 등 생리활성효과에 대한 연구가 다수 이루어져 있다. 식품소재 활용 연구로는 황기가루를 첨가한 식빵의 품질 특성 연구에서 황기가루 첨가하여 기계적 물성을 측정한 결과, 탄성에서는 변화가 없었으나 3%의 황기가루 첨가 시 기호도가 높게 나타나 새로운 맛과 특성을 지닌 황기식빵을 제조할 수 있었다.As a research related to astragalus, a number of studies on physiological activity effects such as liver function protection, antioxidant effect, and hypoglycemic action have been conducted. In the study of food material utilization, as a result of measuring the mechanical properties by adding hwanggiru in the study of the quality characteristics of bread added with hwanggiru, there was no change in elasticity, but when 3% of hwanggiru was added, the preference was high, indicating a new taste and properties. It was possible to make Hwanggi bread.
황기추출액을 첨가하여 식혜를 제조한 결과, 관능적인 특성에 영향을 주지 않으면서 당도를 높일 수 있어 설탕의 첨가량을 감소시키고 저장성이 증가된 기능성 식혜 제조의 가능성이 있는 것으로 보고되었다. 황기를 첨가 발효주 연구에서 술덧 발효 중 황기 첨가량 및 첨가시기에 따른 pH 변화와 총산함량의 차이는 미미하였다.As a result of preparing the sikhye by adding the astragalus extract, it has been reported that there is a possibility of manufacturing the functional sikhye with the added amount of sugar and increased storage, since the sugar content can be increased without affecting the sensory properties. In the study of fermented liquor added with hwanggi, the difference in pH and total acid content according to the amount of hwanggi and the time of the addition during fermentation was minimal.
또한 아미노산의 함량은 황기 첨가량이 증가할수록 소폭 감소하는 경향을 나타냈으며, 모든 처리구에서 발효가 진행됨에 따라 지속적으로 상승하는 양상을 보였다.In addition, the content of amino acids showed a tendency to decrease slightly as the amount of astragalus added increased, and showed a tendency to continuously increase as fermentation progressed in all treatment groups.
황기분말을 첨가하여 설기떡을 제조하고 이들의 품질특성을 측정한 결과, 외관의 항목에서는 2% 첨가구가 가장 높은 기호도를 나타냈고, 전반적인 기호도 항목에서는 대조구보다 황기분말 첨가구의 기호도가 높았으며 그중에서도 황기분말 1.5% 첨가구의 기호도가 가장 높게 나타났다. 황기가루를 첨가하여 양갱 제조시 단백질의 함량은 황기가루 첨가 증가에 의해 유의적으로 증가하였고, 조지방은 차이가 없었으며, 조회분은 황기가루 첨가에 의해 유의적으로 증가하는 것으로 나타났다.As a result of manufacturing Sulgidduk by adding astragalus powder and measuring their quality characteristics, 2% additives showed the highest preference in the item of appearance, and in the general preference item, the preferences of the astragalus powder added were higher than those of the control. The preference of the powder 1.5% addition was highest. The content of protein was significantly increased by the increase in the addition of sulfur powder, and there was no difference in crude fat, and the ash content was significantly increased by the addition of sulfur powder.
그리고 복령(茯笭, Poria cocos Fr. Wolf)은 버섯과에 속하며, 내부 색깔과 조직감에 따라 육질이 견고한 백 복령과 연하고 부드러운 적 복령으로 구분되는데, 맛은 달콤하고 향과 독이 없다.And Poria cocos (Poria cocos Fr. Wolf) belongs to the family of mushrooms, and is classified into white bok-ryeong and soft and soft red bok-ryeong according to the inner color and texture, but the taste is sweet and has no scent and poison.
복령은 경기도나 강원도에 주로 많이 자생하며, 국내 자연산의 수요 증가로 농가 고소득 작목으로서 각광을 받고 있다.Bokryeong is native to Gyeonggi-do and Gangwon-do, and has been in the spotlight as a high-income crop for farmers due to the increased demand for natural products in Korea.
옛날부터 복령은 만성위염 완화, 이뇨작용, 정신안정 및 심장수축작용 등에 탁월한 효능이 있어 한방에서 많이 사용되어 온 생약 중의 하나이다.Since ancient times, Bokryeong is an herbal medicine that has been widely used in oriental medicine because it has excellent efficacy in alleviating chronic gastritis, diuretic action, mental stability, and cardiac contraction.
주요 약리성분으로는 복령당이라 불리는 항암성 pachymaran과 β-glucan, triterpene 등이 있다. 복령당이 복령다당으로 변할 때는 암(癌)을 비롯한 180여종에 대한 억제작용이 있다고 알려져 있다.The main pharmacological ingredients are anti-cancer pachymaran called β-glucan, β-glucan, and triterpene. When Bokryeongdang is transformed into Bokryeongdang, it is known to have an inhibitory effect on about 180 species including cancer.
또한 이뇨작용, 혈당강하작용, 항균작용, 장관이완작용, 궤양예방효과, 면역증강작용 및 항종양작용 등의 효과가 보고되었다.In addition, diuretic action, hypoglycemic action, antibacterial action, intestinal relaxation effect, ulcer prevention effect, immune enhancement effect and anti-tumor effect have been reported.
또한 복령의 triterpenoids는 비교적 높은 항균력을 나타내므로 새로운 천연 항균 소재의 식품보존제로서의 이용 가능성이 있음이 보고되었다.In addition, it has been reported that the triterpenoids of Bokryeong have a relatively high antimicrobial activity, and thus there is a possibility of using them as food preservatives of new natural antibacterial materials.
복령 성분의 lecithin(phosphatidylcholine)에 함유된 콜린은 뇌가 활동하는데 필수성분으로 작용한다. 레시틴은 혈액순환을 원활히 하는데 도움을 주고 콜레스테롤 개선에 도움을 주며 두뇌에 영양공급 및 항산화 작용을 하므로 건강기능식품으로 등록되었다.Choline, contained in lecithin (phosphatidylcholine), is a vital component of brain activity. Lecithin has been registered as a health functional food because it helps smooth blood circulation, improves cholesterol, and provides nutrients and antioxidants to the brain.
백복령은 parchymic acid와 무기물 당 성분을 다량 함유하고 있으며 혈액순환에 도움이 된다고 알려져 있다. 복령성분의 식물성스테롤은 장내 콜레스테롤 및 담즙 콜레스테롤의 흡수를 경쟁적으로 저해함으로써 콜레스테롤이 담즙산과 micell을 이루지 못하여 콜레스테롤의 흡수가 저해되고 이로 인해 혈청콜레스테롤의 농도를 저하시킨다고 보고된 바 있다.Baekbokryeong contains a large amount of parchymic acid and mineral sugars, and is known to help blood circulation. It has been reported that phytosterol phytosterols are competitively inhibiting the absorption of cholesterol and bile cholesterol in the intestine, thereby preventing cholesterol from forming bile acids and micells, thereby inhibiting cholesterol absorption and thereby lowering the concentration of serum cholesterol.
복령의 한의학적 작용인 보익(補益), 영심안신(寧心安神), 비허습성(脾虛濕性), 경계실면(驚悸失眠)은 약리적으로 이뇨, 면역증강작용, 항위궤양, 정신분열증 치료제로의 활용가능성을 제시하고 있다. 또한 기억 및 인지기능 강화 효능이 있어 알츠하이머병 또는 치매의 주요 증상 중 하나인 기억 및 인지기능 감퇴를 개선할 수 있으며 정상인의 기억력 증진 소재로서의 가능성이 높다.Boikyeong, the oriental medicine action of Bokryeong, psychiatric anxiety, non-invasiveness, and alertness are pharmacologically used for the treatment of diuretic, immune-enhancing, anti- stomach ulcer, and schizophrenia. It suggests usability. In addition, it has the effect of enhancing memory and cognitive function, which can improve memory and cognitive decline, which is one of the main symptoms of Alzheimer's disease or dementia, and is highly likely to be a material for improving memory in normal people.
복령의 식품관련 연구로는 백봉령 첨가에 따른 식빵의 이화학적 특성변화에서 식빵의 호화도 특성에서는 백복령 분말 첨가량이 증가 할수록 노화가 저해됨이 보고되었다. 복령분말 첨가가 제빵 특성에 미치는 영향에서는 복령분말을 제빵 원료로 사용 할 경우 수율면에서 5% 첨가시 적당한 품질의 향상을 가져 올 수 있다고 보고하였다.In the food-related studies of Bokryeong, it was reported that the aging property was inhibited as the amount of Baekbokryeong powder was increased in the physicochemical properties of bread according to the addition of Baekbongnyeong. It has been reported that the effect of the addition of the bok-ryeong powder on the baking properties can improve the quality of 5% in terms of yield when the bok-ryeong powder is used as a baking material.
본 발명에서 제공하는 냉면 육수의 제조방법에 사용하는 재료 중 닭고기와 닭발, 닭뼈, 채소류, 토마토, 양파, 무, 마늘, 건 고추, 배, 생강, 대파, 한약재 감초, 백출, 황기, 복령 등은 국내산을 구입하여 사용하였다.Among the ingredients used in the method of manufacturing cold noodle soup provided by the present invention, chicken and chicken feet, chicken bones, vegetables, tomatoes, onions, radish, garlic, dried red pepper, pear, ginger, green onion, medicinal herb licorice, Baekchul, Hwanggi, Bokryeong, etc. Domestic products were purchased and used.
1. 냉면 육수 재료의 준비 및 제조방법1. Preparation and manufacturing method of cold noodles
1) 한약재 추출물1) Herbal Medicine Extract
한약재 추출물 제조는 스테인레스 스틸 용기(직경 36cm, 깊이 32cm)에 한약재 감초 50g, 백출 100g, 황기 500g, 복령 100g과 증류수 18L를 넣고 1시간 끓여 식힌 후 거즈를 이용하여 여과시켰다.Preparation of the herbal medicine extract, stainless steel containers (36 cm in diameter, 32 cm in depth), 50 g of herbal medicine licorice, 100 g of baekchul, 500 g of Hwanggi, 100 g of bokryeong and 18 l of distilled water were boiled for 1 hour, cooled and filtered using gauze.
이후 추출액의 총량이 18L가 되도록 증류수를 첨가하여 냉면 육수 제조에 사용하였다.Then, distilled water was added so that the total amount of the extract was 18 L, and was used for the production of cold noodles.
2) 기본육수2) Basic broth
냉면 육수 제조를 위한 기본육수(basic stock, 이하 'BS'라 약칭한다.)는 닭뼈 2kg, 생닭 1마리 1,200g, 닭발 2kg, 양파 2kg, 무 1,500g, 건 고추 50g, 마늘 200g, 통후추 10g, 대파 500g, 배 1kg, 생강 50g을 사용하여 기본육수를 제조하였다.Basic stock for cold noodle soup (basic stock, hereinafter abbreviated as 'BS') is 2kg of chicken bone, 1,200g of 1 chicken, 2kg of chicken feet, 2kg of onion, 1,500g of radish, 50g of dried red pepper, 200g of garlic, 10g of whole pepper, Basic broth was prepared using 500 g of green onions, 1 kg of pears, and 50 g of ginger.
스테인레스 스틸의 깊은 용기(직경 43cm, 높이 40cm)에 증류수 36L를 넣고 닭뼈, 생닭, 닭발을 넣어 센 불에서 끓기 시작하면 불을 줄여 시머링(simmering)상태로 끓는점을 유지하면서 2시간 가열하였다.In a stainless steel deep container (43 cm in diameter, 40 cm in height), 36 L of distilled water was added, and chicken bone, raw chicken, and chicken feet were added, and when they boiled over a high heat, the fire was reduced to heat for 2 hours while maintaining the boiling point in a simmering state.
끓이는 과정에서 거품과 부유물을 걷어내고 부재료인 무, 배, 양파, 마늘, 생강, 건 고추, 대파, 통후추 등을 망에 넣어 1시간 더 끓여 모든 재료를 건져내고, 완전히 식힌 후 거즈를 이용하여 여과시키고 육수의 총량 36L가 되도록 증류수로 보충하여 기본육수로 사용하였다.In the process of boiling, remove the bubbles and floats, and add all the ingredients such as radish, pear, onion, garlic, ginger, dried red pepper, green onion, and whole peppers to the net for 1 hour to dry all ingredients. It was supplemented with distilled water so that the total amount of broth was 36 L, and was used as basic broth.
3) 토마토 첨가 육수3) Soup with tomato
토마토육수(basic stock added tomato, 이하 'BST'라 약칭한다.) 제조는 기본육수 18L를 스테인레스 용기(직경 36cm, 깊이 32cm)에 붓고, 잘 익은 생 토마토 1,300g을 넣고 1시간 끓여 식힌 후 거즈를 이용하여 여과시키고 육수의 총량 18L가 되도록 증류수를 첨가하였다.Tomato stock (basic stock added tomato, hereinafter abbreviated as 'BST') is prepared. Pour 18L of basic broth into a stainless container (36cm in diameter and 32cm in depth), add 1,300g of ripe raw tomatoes, boil for 1 hour, cool the gauze. The mixture was filtered and distilled water was added so that the total amount of broth was 18 L.
4) 한약재 첨가 육수4) Broth with herbal medicine
한약재 첨가 육수(basic stock added traditional medicinal materials, 이하 'BSM'이라 약칭한다.)는 기본 육수 12L와 한약재 추출물 6L를 혼합하여 사용하였다.The basic stock added traditional medicinal materials (hereinafter abbreviated as 'BSM') was used by mixing 12L of basic broth and 6L of herbal extracts.
5) 토마토와 한약재 첨가 육수5) Soup with tomato and herbal medicine
토마토와 한약재 첨가 육수(basic stock added tomato and traditional medicinal materials, 이하 'BSTM'이라 약칭한다.)는 기본육수, 토마토 첨가 육수 및 한약재 추출물을 각각 6L씩 혼합하여 제조하였다. Tomato and Chinese medicine-added broth (basic stock added tomato and traditional medicinal materials, hereinafter abbreviated as 'BSTM') were prepared by mixing 6L each of basic broth, tomato-added broth and herbal extracts.
상기와 같이 실시될 수 있는 본 발명의 냉면 육수의 제조방법에 의해 제조된 냉면 육수에 대해 영양성분 분석 및 유리아미노산 함량 분석, 관능검사, 폴리페놀 함량 측정, 황산화 활성 측정하여 그 결과를 살펴 보았다.The nutritional component analysis and free amino acid content analysis, sensory test, polyphenol content measurement, and sulfated activity measurement of the cold noodle soup prepared by the method of manufacturing the cold noodle soup of the present invention which can be carried out as described above were examined. .
2. 영양성분 분석2. Nutritional component analysis
1) 일반성분1) General ingredients
냉면육수의 일반성분은 동결건조된 시료를 사용하여 측정하였다. 조지방은 자동추출기를 이용하여 diethyl ether로 시료에 함유된 지방을 추출하여 측정하였다.The general components of cold noodles were measured using lyophilized samples. The crude fat was measured by extracting the fat contained in the sample with diethyl ether using an automatic extractor.
조회분은 550℃에서 직접화법으로 분석하였다. 회화와 방냉을 반복하여 항량을 구했으며, 회화 전.후 시료의 무게차로 조회분량을 산출하였다. 조단백질은 식품공전의 일반성분시험법의 Kjeldahl법에 따라 측정하였다. 탄수화물은 시료 전체를 100%로 하고 조지방, 조회분, 조단백 함량을 뺀 값을 탄수화물 함량(%)으로 하였다.Inquiry was analyzed by direct method at 550 ℃. The constant weight was obtained by repeating the painting and cooling, and the inquiry volume was calculated by the weight difference between the samples before and after painting. The crude protein was measured according to the Kjeldahl method of the general ingredient test method in the food industry. For the carbohydrate, the entire sample was 100%, and the value obtained by subtracting the crude fat, ash, and crude protein content was used as the carbohydrate content (%).
2) 환원당 함량 측정2) Measurement of reducing sugar content
시료 1mL와 DNS 1mL를 넣고, 끓는 물에서 10분 동안 중탕시켜 상온에서 충분히 냉각시킨 다음, 증류수 3mL를 넣어 550nm에서 흡광도를 측정(U-2900, Hitachi, Tokyo, Japan)하였다. 이때 환원당 함량은 glucose(Sigma, St Louis, MO, USA)를 표준물질로 하여 작성한 검량선으로부터 환산하였다.1 mL of sample and 1 mL of DNS were added, and the mixture was boiled in boiling water for 10 minutes to sufficiently cool at room temperature, and then 3 mL of distilled water was added to measure absorbance at 550 nm (U-2900, Hitachi, Tokyo, Japan). At this time, the reducing sugar content was converted from a calibration curve prepared using glucose (Sigma, St Louis, MO, USA) as a standard.
3) 이화학적 특성3) Physicochemical properties
냉면육수의 pH는 pH meter(Orion 3 star Benchtop, Thermo Orion, Beverly, MA, USA)로 측정하였다. 산도는 시료 5mL에 멸균된 증류수 45mL를 가하고 vortex한 후 0.1 N NaOH로 pH가 8.2가 될 때까지 적정하여 측정하였으며, citric acid로 환산하였다. 가용성 고형분 함량은 당도계 (N-1E, Atago, Tolyo, Japan)를 이용하여 측정하였다.The pH of the cold noodles was measured with a pH meter (
4) 무기질 함량 측정4) Measurement of mineral content
무기질 함량은 습식분해법(Wet Digestion Method)으로 분석하였다. 동결건조된 시료 1g에 65%의 HNO₃ 6mL와 30% H₂O₂ 1mL를 teflon bottle에 담고, 이를 전처리 시험용액으로 하였으며, microwave digestion system(Ethos-1600, Milestone, Sorisole, Italy)을 이용하여 최고 600 W로 총20분간 산분해를 실시하였다. 전처리 과정을 거친 시료용액은 0.45ㅅm membrane filter(Milipore, MA, USA)로 여과하여 Inductivelycoupled piasma spectrometer(ICP-IRIS, Thermo Elemental, MA, USA)로 분석하였으며, 분석조건은 Table 1(표 1)과 같다.The inorganic content was analyzed by the wet digestion method. 1 g of freeze-dried sample contained 6 mL of 65% HNO₃ and 1 mL of 30% H₂O₂ in a teflon bottle, which was used as a pre-treatment test solution, using a microwave digestion system (Ethos-1600, Milestone, Sorisole, Italy) to 600 W max. Acid decomposition was performed for a total of 20 minutes. The sample solution after the pre-treatment process was filtered with a 0.45 μm membrane filter (Milipore, MA, USA) and analyzed with an inductively coupled piasma spectrometer (ICP-IRIS, Thermo Elemental, MA, USA), and the analysis conditions are Table 1 (Table 1). Same as
Table 1. Analytical conditions of minerals by ICPTable 1. Analytical conditions of minerals by ICP
(Wavelength in nm)Element
(Wavelength in nm)
at 20.1 psi pressure0.5 L / min
at 20.1 psi pressure
Mn (257.610)
Se (196.090)Li (670.784)
Mn (257.610)
Se (196.090)
3. 유리아미노산 함량3. Free amino acid content
각 시료를 0.45μm membrane filter(Chemco Scientific Co. Ltd., Osaca, Japan)로 여과하여 유리아미노산 측정에 이용하였다. 유리아미노산은 amino acid analyzer (L-8900, Hitachi, Tokyo, Japan)로 분석하였으며, 분석조건은 Table 2(표 2)와 같다.Each sample was filtered with a 0.45 μm membrane filter (Chemco Scientific Co. Ltd., Osaca, Japan) to measure free amino acids. Free amino acids were analyzed with an amino acid analyzer (L-8900, Hitachi, Tokyo, Japan), and the analysis conditions are shown in Table 2 (Table 2).
Table 2. Analytical conditions of free amino acids by amino acid analyzerTable 2. Analytical conditions of free amino acids by amino acid analyzer
+ Hydroxide solution5 Citrat Lithium citrate Buffer
+ Hydroxide solution
proline : 440 nm570 nm
proline: 440
4. 관능검사4. Sensory test
각 냉면육수의 기호도를 평가하기 위해 실험의 목적과 평가 방법을 충분히 훈련시킨 영남이공대학교 식품조리과 학생 24명을 대상으로 관능검사를 실시하였다.To evaluate the palatability of each cold noodle soup, a sensory test was conducted on 24 students of the Department of Food Science and Technology, Yeungnam University of Technology, who had sufficiently trained the purpose and evaluation method of the experiment.
즉 식별검사(맛, 향, 색, 기호도)를 5점 척도법으로 측정하였고, 각각의 시료는 난수표를 이용하여 무작위의 시료번호를 적어 50mL 용량의 1회용 종이컵에 15mL 씩 담아 제공하였으며, 물을 제공하여 평가하는 시료와 시료 사이에 반드시 입을 헹구도록 하였다. 본 발명의 냉면 육수 관능평가는 영남대학교 생명윤리위원회의 승인(승인번호: YU-2017-01-002-001)을 받고 그 규정에 따라 실행하였다.That is, the identification test (taste, aroma, color, preference) was measured by a 5-point scale method, and each sample was provided in a 50 mL disposable paper cup containing 15 mL each by writing a random sample number using a random number table. Therefore, the mouth was necessarily rinsed between the sample to be evaluated and the sample. The cold noodles broth sensory evaluation of the present invention was approved and approved by the Yeungnam University Bioethics Committee (approval number: YU-2017-01-002-001).
5. 폴리페놀 함량 측정5. Polyphenol content measurement
시료 0.1 mL와 Folin-ciocalteu's phenol reagent 0.1mL를 가하여 잘 혼합하여 상온에서 3분간 반응시킨 후 10% Na₂CO₃를 0.2mL 가하고 증류수 2mL를 첨가하였다. 반응액을 상온에서 1시간 방치한 후 725nm에서 흡광도(U-2900, Hitachi, Tokyo, Japan)를 측정하였다. 이때 총 폴리페놀 함량은 gallic acid(Sigma, St Louis, MO, USA)를 이용하여 작성한 표준곡선으로부터 함량을 구하였다.0.1 mL of sample and 0.1 mL of Folin-ciocalteu's phenol reagent were added, mixed well, and reacted for 3 minutes at room temperature. 0.2 mL of 10% Na₂CO₃ was added and 2 mL of distilled water was added. After the reaction solution was left at room temperature for 1 hour, absorbance (U-2900, Hitachi, Tokyo, Japan) was measured at 725 nm. At this time, the total polyphenol content was obtained from the standard curve prepared using gallic acid (Sigma, St Louis, MO, USA).
6. 항산화 활성 측정6. Antioxidant activity measurement
1) DPPH 라디칼 소거능1) DPPH radical scavenging ability
각 냉면육수의 전자공여능은 Blois(1958)의 방법에 준하여 측정하였다. 안정한 유리 라디칼인 1,1-diphenly-2-picryl hydrazyl(DPPH, Sigma, MO, USA)에 대한 시료 용액과의 전자공여 효과로써 이 반응에 의해 DPPH 라디칼이 감소하는 정도를 spectrophotometer(U-2000, Hitachi, Tokyo, Japan)를 이용하여 측정하였다. 각 추출물을 농도별로 제조하여 시험관에 0.5mL 취하고, 0.1mM DPPH 용액 1mL를 가하여 10초간 vortex mixing 하였다. 이를 실온에서 30분간 반응시켜 520nm에서 흡광도를 측정(U-2000, Hitachi, Tokyo, Japan)하였으며, 다음 식을 이용하여 시료의 항산화 활성을 간접적으로 산출하였다.The electron donating ability of each cold noodle broth was measured according to the method of Blois (1958). Spectrophotometer (U-2000, the degree to which DPPH radicals are reduced by this reaction as an electron donating effect with a sample solution to a stable free radical, 1,1-diphenly-2-picryl hydrazyl (DPPH, Sigma, MO, USA) Hitachi, Tokyo, Japan). Each extract was prepared for each concentration, and 0.5 mL was taken in a test tube, and 1 mL of 0.1 mM DPPH solution was added, followed by vortex mixing for 10 seconds. This was reacted at room temperature for 30 minutes to measure absorbance at 520 nm (U-2000, Hitachi, Tokyo, Japan), and the antioxidant activity of the sample was indirectly calculated using the following formula.
* DPPH radical scavenging ability (%) = (1-) X 100* DPPH radical scavenging ability (%) = (1- )
A : Absorbance at 520 nm determined with test sampleA: Absorbance at 520 nm determined with test sample
B : Absorbance at 520 nm determined with H₂O instead of DPPHB: Absorbance at 520 nm determined with H₂O instead of DPPH
C : Absorbance at 520 nm determined with dH₂O instead of test sampleC: Absorbance at 520 nm determined with dH₂O instead of test sample
2) ABTS 라디칼 소거능2) ABTS radical scavenging ability
ABTS 〔2,2'-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)〕 소거활성은 Re 등(1999)의 방법을 변형하여 실험하였다. ABTS 7mM과 potassium persulfate 2.45mM을 증류수에 용해하여 12~16시간 동안 암소에 방치하여 ABTS cation radical(ABTS)을 형성시킨 후, 이 용액을 734nm에서 흡광도 값이 0.700±0.002가 되도록 80% ethanol로 희석하였다. 희석된 ABTS 용액 3mL에 농도별 추출물 50μL를 가하여 6분 동안 734nm(U-2900, Hitachi, Tokyo, Japan)에서 흡광도의 변화를 측정하였으며, 다음 식을 이용하여 ABTS radical 소거능(%)을 나타내었다.ABTS [2,2'-Azino-bis (3-ethylbenzothiazoline-6-sulfonic acid)] scavenging activity was tested by modifying the method of Re et al. (1999). ABTS cation radical (ABTS) was formed by dissolving ABTS 7mM and potassium persulfate 2.45mM in distilled water for 12 to 16 hours in the dark, and then diluting this solution with 80% ethanol at 734 nm so that the absorbance value was 0.700 ± 0.002. Did. The change in absorbance at 734 nm (U-2900, Hitachi, Tokyo, Japan) was measured for 6 minutes by adding 50 μL of extract by concentration to 3 mL of diluted ABTS solution, and the following formula was used to express ABTS radical scavenging capacity (%).
* ABTS ??+ radical 소거능(%) = (1- ) X 100* ABTS ?? + radical scavenging capacity (%) = (1- )
Atest : Absorbance at 734 nm determined with test sampleA test : Absorbance at 734 nm determined with test sample
Acontrol : Absorbance at 734 nm determined with dH₂O instead of test sampleA control : Absorbance at 734 nm determined with dH₂O instead of test sample
3) 환원력3) reducing power
환원력(reducing power)은 Mau 등(2002)의 방법에 의해 측정하였다. 농도별 추출물 250 μL에 0.2 M sodium phosphate buffer(pH 6.6) 250 μL, 1% potassium ferricyanide(K₃Fe(CN)6) 250μL를 각각 혼합하여 50℃에서 20분 동안 반응시킨 후 10% trichloroacetic acid(CCl₃COOH, w/v) 250μL를 가하였다. 위 반응액을 1,000 rpm에서 10분간 원심분리하여 상등액 500μL에 증류수 500μL를 혼합하고, 0.1% ferric chloride(FeCl₃.6H₂O) 100μL를 가하여 반응액의 흡광도를 microplate reader(Biochrom Asys UVM 340, Cambridge, England)를 이용하여 700nm에서 측정하였다.The reducing power was measured by the method of Mau et al. (2002). 250 μL of 0.2 M sodium phosphate buffer (pH 6.6), 250 μL of 1% potassium ferricyanide (K₃Fe (CN) 6 ) were mixed with 250 μL of extracts by concentration, and reacted at 50 ° C for 20 minutes, followed by 10% trichloroacetic acid (CCl₃COOH, w / v) 250 μL was added. The above reaction solution was centrifuged at 1,000 rpm for 10 minutes, 500 μL of supernatant was mixed with 500 μL of distilled water, and 100 μL of 0.1% ferric chloride (FeCl₃.6H₂O) was added to measure the absorbance of the reaction solution using a microplate reader (Biochrom Asys UVM 340, Cambridge, England). Was measured at 700 nm.
4) Fe2 + 킬레이팅 활성4) Fe 2 + chelating activity
Fe2 + 킬레이팅 활성은 Dinis 등(1994)의 방법을 변형하여 측정하였다. 추출물을 증류수에 녹여 농도별로 1mL 취한 뒤, 2nM FeCl₂와 5mM Ferrozine〔3-(2-pyridyl)-5,6-diphenyl-1,2,4-triazine-4',4"-disulfonic acid; Sigma, Missouri, USA〕을 각각 25μL 첨가하고 혼합하였다. 이를 실온에 10분간 방치한 다음 562nm에서 흡광도를 측정(U-2000, Hitachi, Tokoy, Japan)하였다. 다음 식을 이용하여 Fe2+ 킬레이팅 활성(%)을 측정하였다.Fe 2 + chelating activity was measured by modifying the method of Dinis et al. (1994). After dissolving the extract in distilled water and taking 1mL by concentration, 2nM FeCl₂ and 5mM Ferrozine [3- (2-pyridyl) -5,6-diphenyl-1,2,4-triazine-4 ', 4 "-disulfonic acid; Sigma, Missouri, USA] was added and mixed 25 μL each, which was allowed to stand at room temperature for 10 minutes, and then absorbance was measured at 562 nm (U-2000, Hitachi, Tokoy, Japan) Fe 2+ chelating activity ( %).
* Fe2 + 킬레이팅 활성 (%) = (1- ) X 100* Fe 2 + chelating activity (%) = (1- )
A : Absorbance at 562 nm determined with test sample.A: Absorbance at 562 nm determined with test sample.
B : Absorbance at 562 nm determined with dH₂O instead of ferrozine.B: Absorbance at 562 nm determined with dH₂O instead of ferrozine.
C : Absorbance at 562 nm determined with dH₂O instead of test sample.C: Absorbance at 562 nm determined with dH₂O instead of test sample.
7. 통계분석7. Statistical Analysis
유리아미노산을 제외한 각 실험은 3회 반복 측정하여 결과를 SPSS 18.0을 이용하여 분석하였다. 시료간의 유의성 검증은 one-way ANOVA을 이용하여 p<0.05 수준에서 다중범위검정(Duncan's multiple test)을 실시하여 통계적 유의성을 검증하였다. 관능검사의 통계처리는 Friedman 검정을 실시하여 유의성을 검증하였다.Each experiment excluding free amino acid was repeatedly measured 3 times and the result was analyzed using SPSS 18.0. To verify the significance between samples, statistical significance was verified by performing a Duncan's multiple test at the p <0.05 level using a one-way ANOVA. The statistical processing of the sensory test was conducted by Friedman test to verify the significance.
8. 결과 및 고찰8. Results and Discussion
1) 일반성분1) General ingredients
토마토와 한약재를 첨가한 냉면육수의 일반성분을 분석한 결과는 Table 3(표 3)과 같다. 조지방의 함량은 기본육수(BS) 8.50%, 토마토 첨가 육수(BST) 5.03%, 한약재 첨가 육수(BSM) 5.77%, 한약재와 토마토 첨가 육수(BSTM) 5.24%로 BS가 가장 높게 나타났다. 조단백질은 BS 74.72%, BST 84.15%, BSM 84.37%, BSTM 86.80%로 BSTM이 가장 높게 나타났다. 곰국의 맛 성분에 대한 가열 시간 및 향미채소의 영향 연구에서는 향미채소의 첨가군이 무첨가군보다 조단백질의 함량이 많았다고 보고하여 본 연구결과와 일치하였다. 조탄수화물은 BS 11.47%, BST 2.92%, BSM 3.92%, BSTM 2.03%로 BS가 유의적으로 높게 나타났다. 조회분은 BS 5.31%, BST 7.91%, BSM 5.94%, BSTM 5.92%로 BST가 가장 높게 나타났으며, 또한 토마토를 첨가하지 않은 BS의 회분함량이 가장 낮았다. BST의 무기질 함량이 높은 것은 토마토에 함유된 무기질의 용출에 의한 것으로 생각된다.Table 3 (Table 3) shows the results of analyzing the general ingredients of cold noodles with tomato and herbal medicine. The content of crude fat was highest in BS with 8.50% of the basic broth (BS), 5.03% of the broth with tomato (BST), 5.77% of the broth with herbal medicine (BSM), and 5.24% of the broth with herbal medicine and tomato (BSTM). The crude proteins were BS 74.72%, BST 84.15%, BSM 84.37%, and BSTM 86.80%, which showed the highest BSTM. The study on the effect of heating time and flavor vegetables on the taste components of Gom-guk was consistent with the results of this study by reporting that the added group of flavored vegetables had a higher content of crude protein than the non-added group. The crude carbohydrates were BS 11.47%, BST 2.92%, BSM 3.92%, BSTM 2.03%, and BS was significantly higher. BST was the highest with 5.31% of BS, 7.91% of BST, 5.94% of BSM, and 5.92% of BSTM, and the ash content of BS without tomato was the lowest. It is thought that the high mineral content of BST is due to the elution of the mineral contained in the tomato.
Table 3. Proximate composition of Nengmyun broth added tomato and traditional medicinal materials (%)Table 3.Proximate composition of Nengmyun broth added tomato and traditional medicinal materials (%)
Mean±S.D. (n=3)Mean ± S.D. (n = 3)
BS, basic stock; BST, basic stock added tomato, BSM, basic stock added traditional medicinal materials; BSTM, basic stock added tomato and traditional medicinal materials.BS, basic stock; BST, basic stock added tomato, BSM, basic stock added traditional medicinal materials; BSTM, basic stock added tomato and traditional medicinal materials.
Values with different letters in the column are significantly different (p<0.05).Values with different letters in the column are significantly different (p <0.05).
2) 환원당 함량2) reducing sugar content
토마토와 한약재를 첨가한 냉면육수의 환원당을 측정한 결과는 Table 4(표 4)와 같다. 환원당이란 반응성이 있는 알데히드기와 케톤기를 갖고 금속염 알칼리용액을 환원시키는 단당류와 이당류를 칭하며, 설탕을 제외한 포도당, 과당 그리고 맥아당 등이 포함된다. 또한 식품의 환원당은 감미 등 식품의 맛에 중요한 기여를 한다. 환원당 함량은 BS 6.32%, BST 7.65%, BSM 4.3%, BSTM 6.25%로 나타났다. BST가 7.65%로 가장 높은 환원당 함량을 나타내었으며, BSM이 가장 낮은 함량을 보였다.Table 4 (Table 4) shows the results of measuring the reducing sugars of cold noodles in which tomato and herbal medicines were added. Reducing sugar refers to monosaccharides and disaccharides that have a reactive aldehyde group and ketone group to reduce the alkali metal salt solution, and includes glucose, fructose, and maltose except sugar. In addition, reducing sugars in food make an important contribution to the taste of food, such as sweetness. Reducing sugar content was found to be BS 6.32%, BST 7.65%, BSM 4.3%, BSTM 6.25%. BST showed the highest reducing sugar content of 7.65%, and BSM showed the lowest content.
Table 4. Reducing sugar content in Nengmyun broth added tomato and traditional medicinal materialsTable 4.Reducing sugar content in Nengmyun broth added tomato and traditional medicinal materials
Mean±S.D. (n=3)Mean ± S.D. (n = 3)
BS, basic stock; BST, basic stock added tomato, BSM, basic stock added traditional medicinal materials; BSTM, basic stock added tomato and traditional medicinal materials.BS, basic stock; BST, basic stock added tomato, BSM, basic stock added traditional medicinal materials; BSTM, basic stock added tomato and traditional medicinal materials.
Values with different letters in the column are significantly different (p<0.05).Values with different letters in the column are significantly different (p <0.05).
3) 이화학적 특성3) Physicochemical properties
냉면육수의 pH, 산도, 고형분 함량을 측정한 결과는 Table 5(표 5)와 같다.Table 5 (Table 5) shows the results of measuring the pH, acidity and solids content of cold noodles.
냉면육수의 pH는 BS 6.1, BST 5.38, BSM 6.21, BSTM 5.88로 BST가 가장 낮았다. 산도는 BS 0.52%, BST 0.63%, BSM 0.50%, BSTM 0.63%로 BST와 BSTM이 유의적으로 가장 높게 나타났다. 이와 같이 토마토가 첨가된 BST와 BSTM의 낮은 pH와 높은 산도는 토마토에 함유되어있던 유기산의 용출에 기인한 것으로 판단된다. 일반적으로 유기산 중의 COOH기와 -OH기에 의해 유기산 함량이 높아질수록 pH가 낮아지므로 본 연구에서도 같은 결과를 나타내었다. 고형분 함량은 BS 1.77 brix, BST 1.93 brix, BSM 1.77 brix, BSTM 1.83 brix로 BST와 BSTM의 함량이 유의적으로 높게 나타났다. 이는 토마토에 함유되어 있는 유리당의 용출에 육수의 가용성 고형분의 함량이 높아진 것으로 판단된다. 토마토는 가열시 당의 함량이 높아진다는 선행연구와도 일치하였다.The pH of cold noodle broth was the lowest with BS 6.1, BST 5.38, BSM 6.21, and BSTM 5.88. Acidity was the highest in BST and BSTM, with BS 0.52%, BST 0.63%, BSM 0.50%, and BSTM 0.63%. The low pH and high acidity of the BST and BSTM added with tomatoes are thought to be due to the elution of the organic acids contained in the tomatoes. In general, the higher the organic acid content by the COOH group and -OH group in the organic acid, the lower the pH, so this study showed the same results. The solids content was BS 1.77 brix, BST 1.93 brix, BSM 1.77 brix, BSTM 1.83 brix, and the contents of BST and BSTM were significantly higher. It is believed that the content of soluble solids in broth increased due to the elution of free sugar contained in tomatoes. Tomatoes were also in agreement with previous studies that the sugar content increases when heated.
Table 5. Physiochemical properties of Nengmyun broth added tomato and traditional medicinal materialsTable 5.Physiochemical properties of Nengmyun broth added tomato and traditional medicinal materials
Mean±S.D.(n=3)Mean ± S.D. (N = 3)
BS, basic stock; BST, basic stock added tomato, BSM, basic stock added traditional medicinal materials; BSTM, basic stock added tomato and traditional medicinal materials.BS, basic stock; BST, basic stock added tomato, BSM, basic stock added traditional medicinal materials; BSTM, basic stock added tomato and traditional medicinal materials.
Values with different letters in the column are significantly different (p<0.05).Values with different letters in the column are significantly different (p <0.05).
4) 무기질 함량4) Mineral content
냉면육수의 무기질 함량을 분석한 결과는 Table 6(표 6)과 같다. 냉면육수에서는 칼슘(Ca), 코발트(Co), 구리(Cu), 철(Fe), 칼륨(K), 마그네슘(Mg), 망간(Mn), 몰리브덴(Mo), 나트륨(Na), 아연(Zn)등 총 10가지의 무기질이 검출되었다. 무기질의 함량은 모든 시료에서 칼륨(K) > 나트륨(Na) > 마그네슘(Mg) > 철(Fe) > 칼슘(Ca)의 순서로 높게 나타났다. 칼륨의 함량은 BS 1192.35 mg/g, BST 1678.84 mg/g, BSM 1399.01 mg/g, BSTM 1366.90 mg/g으로 BST의 함량이 가장 높게 나타났다. 나트륨(Na)은 BS 397.43 mg/g, BST 400.28 mg/g, BSM 362.67 mg/g, BSTM 320.49 mg/g으로 BST가 가장 높게 나타났다. 마그네슘(Mg)의 함량은 BS 650.77 mg/g, BST 846.23 mg/g, BSM 1058.93 mg/g, BSTM 996.15 mg/g으로 BSM이 가장 높게 나타났다. 철(Fe)의 함량은 BS 2.07 mg/g, BST 16.53 mg/g, BSM 1.63 mg/g, BSTM 1.80 mg/g 으로 BST에서 가장 높게 나타났다. 칼슘(Ca)의 함량은 BS 8.08 mg/g, BST 7.53 mg/g, BSM 9.76 mg/g, BSTM 8.66 mg/g으로 BSM이 가장 높게 나타났다. 칼슘(Ca)은 세포벽 구성성분, 세포신장관여 및 이온 투과성에 관여한다. 무기질은 체조직의 구성성분으로 원활한 생체기능 유지에 중요한 역할을 하는데, 냉면육수에 가장 많이 함유된 무기질인 칼륨(K)은 체내에서 삼투압 및 체액유지, pH 조절 등의 생리작용을 한다. 또한 나트륨-칼륨 펌프의 활성화를 도와 혈압을 낮추며, 칼륨의 섭취가 높아지면 혈액 내 레닌의 활성도가 떨어져 승압효과를 갖는 angiotensin-Ⅱ의 기능이 저하된다. 칼륨(K)은 세포 내의 화학반응에 필수성분이며 심장기능에 있어서 심박동과 맥박을 정상으로 유지시키는 역할도 수행하는 영양소로 알려져 있다. 체내 칼륨(K)함량이 낮아지면 식욕부진, 근육경련, 심박수 불규칙 증상을 보인다. 마그네슘(Mg)도 BSM에서 유의적으로 높게 나타났다. 마그네슘(Mg)은 반드시 섭취해야할 무기질 중 하나로서 ATP 생성에 중요한 역할을 하며, 효소가 제대로 작용하는데 결정적 역할을 하며 신경전달작용에서 칼슘과 서로 상반되는 작용과 근육을 이완시키는 작용을 한다. 마그네슘 부족은 심근경색, 우울증, 스트레스, 신장기능저하, 조울증의 원인이 된다. 이상과 같이 칼륨(K)과 칼슘(Ca)의 함량이 높은 토마토와 한약재가 첨가된 냉면육수는 훌륭한 무기질의 공급원이라 할 수 있다.Table 6 (Table 6) shows the results of analyzing the mineral content of cold noodles. In cold noodles, calcium (Ca), cobalt (Co), copper (Cu), iron (Fe), potassium (K), magnesium (Mg), manganese (Mn), molybdenum (Mo), sodium (Na), zinc ( Zn) and a total of 10 minerals were detected. The content of minerals was high in the order of potassium (K)> sodium (Na)> magnesium (Mg)> iron (Fe)> calcium (Ca) in all samples. Potassium content was highest in BST with BS 1192.35 mg / g, BST 1678.84 mg / g, BSM 1399.01 mg / g, BSTM 1366.90 mg / g. Sodium (Na) showed the highest BST with BS 397.43 mg / g, BST 400.28 mg / g, BSM 362.67 mg / g, BSTM 320.49 mg / g. Magnesium (Mg) content was highest in BSM with BS 650.77 mg / g, BST 846.23 mg / g, BSM 1058.93 mg / g, BSTM 996.15 mg / g. The content of iron (Fe) was highest in BST with BS 2.07 mg / g, BST 16.53 mg / g, BSM 1.63 mg / g, BSTM 1.80 mg / g. The content of calcium (Ca) was highest in BSM with BS 8.08 mg / g, BST 7.53 mg / g, BSM 9.76 mg / g, and BSTM 8.66 mg / g. Calcium (Ca) is involved in cell wall components, cellular elongation and ion permeability. Inorganic is a component of body tissue and plays an important role in maintaining smooth biological function. Potassium (K), the mineral most contained in cold noodle soup, has physiological functions such as osmotic pressure, fluid retention, and pH adjustment in the body. In addition, it helps to activate the sodium-potassium pump, lowers blood pressure, and when potassium intake increases, the activity of renin in the blood decreases, and the function of angiotensin-II having a boosting effect decreases. Potassium (K) is an essential ingredient in chemical reactions in cells and is known as a nutrient that also plays a role in maintaining heart rate and pulse in normal in heart function. When the potassium (K) content in the body decreases, anorexia, muscle cramps, and heart rate irregular symptoms may appear. Magnesium (Mg) was also significantly higher in BSM. Magnesium (Mg) is one of the minerals that must be ingested, plays an important role in the production of ATP, plays a crucial role in the proper functioning of enzymes, and acts to counteract calcium and relax muscles in neurotransmission. Magnesium deficiency causes myocardial infarction, depression, stress, kidney failure, and bipolar disorder. As mentioned above, cold noodle soup with high content of potassium (K) and calcium (Ca) and added Chinese medicine can be said to be a good source of minerals.
Table 6. Mineral contents of Nengmyun broth added tomato and traditional medicinal materials (mg/100g)Table 6. Mineral contents of Nengmyun broth added tomato and traditional medicinal materials (mg / 100g)
Mean±S.D.(n=3)Mean ± S.D. (N = 3)
BS, basic stock; BST, basic stock added tomato, BSM, basic stock added traditional medicinal materials; BSTM, basic stock added tomato and traditional medicinal materials.BS, basic stock; BST, basic stock added tomato, BSM, basic stock added traditional medicinal materials; BSTM, basic stock added tomato and traditional medicinal materials.
Values with different letters in the row are significantly different (p<0.05).Values with different letters in the row are significantly different (p <0.05).
NS, not significant. NS, not significant.
5) 유리아미노산 함량 5) Free amino acid content
토마토와 한약재가 첨가된 냉면육수의 유리아미노산(free amino acid)의 함량을 분석한 결과는 Table 7(도 1 참조)과 같다. 토마토와 한약재가 첨가된 냉면육수에서 추출한 유리아미노산(free amino acid)은 threonine, valine, methionine, isoleucine, leucine, phenylalanine, lysine, aspartic acid, serine, glutamic acid, glycine, alanine, cysteine, tyrosine, histidine, arginine, proline으로 총 17종이 검출 되었다. 총 유리 아미노산의 함량은 BS 370.82 μg/mL, BST 508.16 μg/mL, BSM 405.89 μg/mL, BSTM 479.66 μg/mL로 BST에서 가장 높은 함량을 나타내었다.Table 7 (see Fig. 1) shows the results of analyzing the free amino acid content of cold noodles in which tomato and herbal medicines are added. Free amino acids extracted from cold noodles with tomato and herbal medicines include threonine, valine, methionine, isoleucine, leucine, phenylalanine, lysine, aspartic acid, serine, glutamic acid, glycine, alanine, cysteine, tyrosine, histidine, A total of 17 species were detected with arginine and proline. The content of total free amino acids was BS 370.82 μg / mL, BST 508.16 μg / mL, BSM 405.89 μg / mL, BSTM 479.66 μg / mL and showed the highest content in BST.
토마토와 한약재를 첨가한 냉면육수의 필수아미노산의 함량은 BS 99.34 μg/mL, BST 113.73 μg/mL, BSM 83.72 μg/mL, BSTM 96.73 μg/mL로 토마토를 첨가한 BST가 가장 높게 나타났다. 또한 threonine, valine, methionine, isoleucine, leucine, phenylalanine, lysine이 검출되었으며, 성장기 아동과 회복기의 환자에게 꼭 필요한 준 필수아미노산인 histidine, arginine도 검출되었다. Tryptophan을 제외한 7종의 필수 아미노산이 고루 함유되어 있어 식품으로서의 가치가 높은 것을 확인하였다. Mitchell 등(1973)은 필수아미노산의 하나인 methionine은 지질과산화물 형성을 저하시켜 생체 내 과산화에 대한 보호 작용을 한다고 보고하였고, 차 등(2009)은 methionine이 알코올 분해 및 acetaldehyde의 분해를 촉진시켜 숙취해소 및 간 보호 효과가 있다고 보고하였다. 또한 필수아미노산중 lysine은 쌀에 부족하기 때문에 쌀의 제한아미노산이다. 따라서 쌀을 주식으로 하는 한국인에게 단백질 보완효과를 일으켜 체 단백질을 구성하는데 이로울 것으로 판단된다.The content of essential amino acids in cold noodles with tomato and herbal medicines was BS 99.34 μg / mL, BST 113.73 μg / mL, BSM 83.72 μg / mL, BSTM 96.73 μg / mL, and BST with tomato was the highest. In addition, threonine, valine, methionine, isoleucine, leucine, phenylalanine, and lysine were detected, and histidine and arginine, semi-essential amino acids essential for growing children and patients in recovery, were also detected. 7 essential amino acids except Tryptophan are evenly contained, which confirms the high value as a food. Mitchell et al. (1973) reported that one of the essential amino acids, methionine, lowers lipid peroxide formation and thus protects against peroxidation in vivo. Cha et al. (2009) reported that methionine promotes alcohol decomposition and acetaldehyde decomposition to relieve hangover. And liver protection. Also, among the essential amino acids, lysine is a rice-restricted amino acid because it lacks rice. Therefore, it is believed that it will be beneficial to construct the protein of the body by inducing the protein complementation effect to Koreans, who mainly use rice.
비필수아미노산은 aspartic acid, serine, glutamic acid, glycine, alanine, cysteine, tyrosine, histidine, arginine, proline으로 총 10종이 검출되었다. 감칠맛을 나타내는 aspartic acid의 함량은 BS 46.26 μg/mL, BST 69.49 μg/mL, BSM 38.63μg/mL, BSTM 49.42μg/mL로 측정되었다. 또한 glutamic acid는 BS 52.17μg/mL, BST 145.30μg/mL, BSM 42.73μg/mL, BSTM 78.88μg/mL로 측정되었다. Glycine과 alanine은 단맛을 내는 아미노산이며, glutamic acid는 맛난 맛(감칠맛)을 내는 성분으로, 육수의 맛에 영향을 준다고 보고되었다. BST의 glutamic acid와 aspartic acid의 함량은 각각 145.30μg/mL와 69.49μg/mL로 다른 시료들에 비해 매우 높았다. 이는 토마토의 높은 glutamic acid 함량(300mg/100g)에 기인한 것으로 판단된다.A total of 10 non-essential amino acids were detected: aspartic acid, serine, glutamic acid, glycine, alanine, cysteine, tyrosine, histidine, arginine, and proline. The content of aspartic acid indicating umami was measured as BS 46.26 μg / mL, BST 69.49 μg / mL, BSM 38.63 μg / mL, BSTM 49.42 μg / mL. In addition, glutamic acid was measured as BS 52.17 μg / mL, BST 145.30 μg / mL, BSM 42.73 μg / mL, BSTM 78.88 μg / mL. Glycine and alanine are sweet-tasting amino acids, and glutamic acid is a component that gives a delicious taste (umami), and has been reported to affect the taste of broth. The content of glutamic acid and aspartic acid in BST was 145.30 μg / mL and 69.49 μg / mL, respectively, which were very high compared to other samples. This is believed to be due to the high glutamic acid content of tomato (300mg / 100g).
유리아미노산을 맛 특성에 따라 분류하여 Table 8(도 2 참조)에 나타내었다. 유리아미노산은 생체 활성물질의 구성성분이며, 맛을 내는 중요한 성분이다. 유리아미노산은 감칠맛계(aspartic acid, glutamic acid), 단맛계(threonine, serine, glutamine, proline, glycine, alanine, lysine), 그리고 쓴맛계(valine, methionine, isoleucine, leucine, phenylalanine, histidine, arginine), 황 화합물과 비슷한 맛(cysteine, methionine)으로 분류되기도 한다. 감칠맛(MSG-like)을 나타내는 아미노산의 함량은 BS 98.43μg/mL, BST 214.79μg/mL, BSM 81.36μg/mL, BSTM 128.3μg/mL으로 BST가 가장 높은 함량을 나타내었다. 단맛(Sweet)을 내는 아미노산의 함량은 BS 102.70μg/mL, BST 108.54μg/mL, BSM 125.63μg/mL, BSTM 134.06μg/mL으로 BSTM이 가장 높게 나타났으며, 쓴맛(Bitter)을 내는 아미노산의 함량은 BS 142.30μg/mL, BST 151.50μg/mL, BSM 219.43μg/mL, BSTM 233.92μg/mL로 BSTM이 가장 높게 나타났다. 맛난맛 성분의 아미노산의 함량은 BST가 214.79μg/mL로 가장 많았는데 이는 높은 aspartic acid와 glutamic acid의 함량에 기인하는 것으로 판단된다. 따라서 감칠맛 관련 유리아미노산의 함량이 높은 BST가 관능적 평가에 영향을 미칠 것으로 사료된다.Free amino acids are classified according to taste characteristics and are shown in Table 8 (see FIG. 2). Free amino acids are constituents of bioactive substances and are important ingredients for flavoring. The free amino acids are aspartic acid, glutamic acid, sweetness (threonine, serine, glutamine, proline, glycine, alanine, lysine), and bitterness (valine, methionine, isoleucine, leucine, phenylalanine, histidine, arginine), It is also classified as a taste similar to sulfur compounds (cysteine, methionine). The content of amino acids indicating umami (MSG-like) was BS 98.43 μg / mL, BST 214.79 μg / mL, BSM 81.36 μg / mL, BSTM 128.3 μg / mL, and showed the highest BST content. The content of amino acids that produce sweetness is BS 102.70μg / mL, BST 108.54μg / mL, BSM 125.63μg / mL, BSTM 134.06μg / mL, and BSTM is the highest, and the bitterness of the amino acid The contents of BS 142.30 μg / mL, BST 151.50 μg / mL, BSM 219.43 μg / mL, and BSTM 233.92 μg / mL showed the highest BSTM. The amino acid content of the tasty ingredient was the highest in BST at 214.79 μg / mL, which is thought to be due to the high content of aspartic acid and glutamic acid. Therefore, it is thought that BST, which has a high content of free amino acids related to umami, affects sensory evaluation.
6) 관능검사6) Sensory test
육수유형에 따른 전체적인 기호도 차이를 알아보기 위한 관능검사의 결과는 Table 9(도 3 참조)와 같다. 육수유형에 따른 맛, 향, 색, 전반적인 기호도 검사에서는 맛(Taste)의 평가에서 BS 2.3, BST 2.0, BSM 2.0, BSTM 3.6으로 BSTM이 가장 높게 평가되었으며, 시료간 유의적인 차이를 보였다(p<0.01). 향(Flavor)의 평가에서도 BS 2.3, BST 2.2, BSM 2.2, BSTM이 3.3으로 BSTM이 유의적으로 가장 높게 평가 되었다. 색(Color)은 BS 2.2, BST 2.5, BSM 2.4, BSTM이 3.0으로 BSTM이 가장 높은 값을 보였으나 유의적인 차이는 없었다. 전반적인 기호도(overall preference)는 BS 2.1, BST 1.9, BSM 2.3, BSTM 3.7로 BSTM이 가장 좋게 나타났다.The results of the sensory test to find out the overall preference difference according to the broth type are shown in Table 9 (see Fig. 3). In the evaluation of taste, flavor, color, and overall preference according to broth type, BS 2.3 was the highest in the evaluation of taste (BS 2.3, BST 2.0, BSM 2.0, BSTM 3.6), and showed a significant difference between samples (p < 0.01). In the evaluation of flavor, BS 2.3, BST 2.2, BSM 2.2, and BSTM were 3.3, and BSTM was the highest. The color (BS) of BS 2.2, BST 2.5, BSM 2.4, and BSTM was 3.0, which showed the highest value of BSTM, but there was no significant difference. The overall preference was BS 2.1, BST 1.9, BSM 2.3, and BSTM 3.7, which showed the best BSTM.
이상의 결과에서 BSTM이 모든 항목에서 높은 점수를 보여 냉면육수로서의 개발 가능성이 매우 높음을 알 수 있었다. 이와 같은 결과는 토마토의 첨가량을 달리한 닭 육수 개발 시 토마토의 첨가로 각종 유기산, 당, 아미노산등의 성분을 많이 용출시켜 관능적으로도 좋게 평가된 연구보고와 같았다.From the above results, it was found that BSTM showed a high score in all items, so that the possibility of development as cold noodles was very high. These results were the same as the research report that organolism, sugar, and amino acids were eluted by adding tomatoes when developing chicken broth with different amounts of tomatoes.
7) 폴리페놀 함량7) Polyphenol content
식물에는 비타민류나 폴리페놀류 등 다양한 항산화 물질이 존재하며, 일반적으로 페놀성 화합물은 식물계에 널리 분포되어 있는 2차 대사산물로 항산화작용을 하는 대표적인 물질로 보고되고 있다. 냉면육수의 총 폴리페놀 함량을 측정한 결과는 Table 10(표 7)에 나타내었다. BS 187.83 μg/mL, BST 196.84 μg/mL, BSM 320.52 μg/mL, BSTM 305.73 μg/mL로 BSM이 가장 높은 함량을 나타내었다.Various antioxidants such as vitamins and polyphenols exist in plants, and phenolic compounds are generally reported to be secondary substances that have antioxidant properties as secondary metabolites widely distributed in plant systems. Table 10 (Table 7) shows the results of measuring the total polyphenol content of cold noodles. BSM showed the highest content with BS 187.83 μg / mL, BST 196.84 μg / mL, BSM 320.52 μg / mL, and BSTM 305.73 μg / mL.
반면 BS와 BST의 총 폴리페놀 함량은 BSM과 BSTM에 비해 유의적으로 낮은 함량을 나타내었다. 이러한 결과는 육수에 사용된 여러 한약재에 함유되어 있던 폴리페놀 성분들이 용출된 것으로 판단된다. 이상의 결과에서 한약재가 첨가된 냉면육수에서 높은 총 폴리페놀 함량을 나타내어 항산화 활성이 높을 것으로 추측된다.On the other hand, the total polyphenol content of BS and BST was significantly lower than that of BSM and BSTM. These results are believed to have eluted the polyphenol components contained in various herbal medicines used in broth. From the above results, it is presumed that the anti-oxidant activity is high because it exhibits a high total polyphenol content in cold noodle soup with the addition of Chinese medicine.
Table 10. Polyphenol content of Nengmyun broth added tomato and traditional medicinal materialsTable 10.Polyphenol content of Nengmyun broth added tomato and traditional medicinal materials
Mean±S.D.(n=3)Mean ± S.D. (N = 3)
BS, basic stock; BST, basic stock added tomato, BSM, basic stock added traditional medicinal materials; BSTM, basic stock added tomato and traditional medicinal materials.BS, basic stock; BST, basic stock added tomato, BSM, basic stock added traditional medicinal materials; BSTM, basic stock added tomato and traditional medicinal materials.
Values with different letters in the column are significantly different (p<0.05).Values with different letters in the column are significantly different (p <0.05).
8) DPPH 라디칼 소거능8) DPPH radical scavenging ability
전자공여능은 DPPH(1-1-diphenly-2-pictyl hydrzyl)의 소거력을 측정하는 것으로 에탄올에 용해된 보라색의 DPPH 라디칼은 항산화제, 방향족 아민류에 의해 환원되어 DPPH-H를 형성함으로써 탈색되어 노란색을 나타낸다. 각 추출물과 DPPH 용액을 반응시켰을 때, 탈색의 정도가 클수록 라디칼을 환원시키거나 상쇄시키는 능력이 크다고 할 수 있으며, 활성산소를 비롯한 다른 라디칼의 소거 작용을 기대 할 수 있다(Hong et al, 2010). 토마토와 한약재를 첨가한 냉면육수의 DPPH 라디칼 소거활성을 측정한 결과(Fig.1) BS 65.23%, BST 67.74%, BSM 68.67%, BSTM 73.73%로 모든 시료에서 65% 이상의 활성도를 보였다. Kang 등(1995)은 전자공여능이 phenolic acids, 플라보노이드, phenol성 화합물에 대한 항산화 작용의 지표라고 하였으며, 이러한 물질은 환원력이 클수록 전자 공여능이 높다고 보고하였다. 또한 Jeong 등(2010)의 연구에서 약용식물인 복령, 상백피, 상엽, 총목피의 항산화 활성간의 상관관계를 살펴본 결과, 모든 추출물에서 폴리페놀 함량, 플라보노이드 함량과 전자공여능 간에 높은 양의 상관관계가 있다고 보고하였다. 본 연구에서도 페놀성 화합물의 함량이 낮은 BS 시료의 소거능이 가장 낮았고, 페놀성 화합물의 함량이 높은 BSM과BSTM의 소거능이 가장 높게 나타남으로써 총 폴리페놀 함량과 항산화 활성간의 상관관계가 있음을 알 수 있었다. 또한 BSM에 비해 BSTM의 라디칼 소거능이 높은 이유는 토마토에 함유된 항산화 성분인 라이코펜의 용출에 의한 것으로 판단된다.The electron donating ability measures the scavenging power of DPPH (1-1-diphenly-2-pictyl hydrzyl). The purple DPPH radical dissolved in ethanol is reduced by antioxidants and aromatic amines to form DPPH-H. Indicates. When each extract and DPPH solution are reacted, the greater the degree of decolorization, the greater the ability to reduce or offset radicals, and the scavenging action of other radicals including free radicals can be expected (Hong et al, 2010). . As a result of measuring DPPH radical scavenging activity of cold noodles with tomato and herbal medicines (Fig. 1), BS 65.23%, BST 67.74%, BSM 68.67%, and BSTM 73.73% showed more than 65% activity in all samples. Kang et al. (1995) report that electron donating ability is an indicator of antioxidant activity for phenolic acids, flavonoids and phenolic compounds, and the higher the reducing power, the higher the electron donating ability. In addition, in a study by Jeong et al. (2010), the correlation between antioxidant activity of medicinal plants, Bokryeong, Sangbaekpi, Sangyeop, and Total Mokpi was examined. Reported. This study also showed that the BS sample with a low phenolic compound content had the lowest scavenging ability, and the BSM and BSTM with a high phenolic compound content had the highest scavenging ability, indicating a correlation between total polyphenol content and antioxidant activity. there was. In addition, the reason that the radical scavenging ability of BSTM is higher than that of BSM is thought to be due to the elution of lycopene, an antioxidant component contained in tomatoes.
9) ABTS 라디칼 소거능9) ABTS radical scavenging ability
항산화 활성을 나타내는 ABTS 라디칼 소거능은 극성과 비극성 시료의 소거활성을 모두 측정할 수 있으므로 DPPH 라디칼 소거능 보다 적용범위가 넓다. 토마토와 한약재를 첨가한 냉면육수의 ABTS 라디칼 소거능을 측정한 결과(도 5 참조), BS 36.02%로 유의적으로 가장 낮았으며, BST 40.28%, BSM 41.43%, BSTM 43.56%로 시료간 유의적인 차이가 없었다. 냉면육수의 ABTS 라디칼 소거능은 DPPH 라디칼 소거능에 비해 낮게 측정 되었는데 이는 두 측정방법에 이용되는 라디칼의 종류가 다르고, 페놀물질의 종류에 따라 기질에 결합하는 정도의 차이로 라디칼을 제거하는 능력이 다르기 때문이라고 판단된다. 본 연구에서 ABTS 라디칼 소거능은 BSTM이 높게 나타났는데, 이는 높은 페놀함량에 기인한 것으로 판단된다. 토마토의 과피에는 다량의 페놀물질뿐만 아니라 항산화력과 항암작용이 우수한 라이코펜의 함량이 높다. 따라서 BSTM이 BSM에 비해 폴리페놀 함량이 낮은데도 불구하고 높은 라디칼 소거능을 보이는 것은 토마토의 라이코펜 용출에 의한 것으로 판단된다.The ABTS radical scavenging activity exhibiting antioxidant activity has a wider range of application than the DPPH radical scavenging ability because it can measure the scavenging activity of both polar and non-polar samples. As a result of measuring the ABTS radical scavenging ability of cold noodle soup with tomato and herbal medicines (see Fig. 5), it was significantly the lowest with BS 36.02%, and the difference between samples with BST 40.28%, BSM 41.43%, BSTM 43.56%. There was not. ABTS radical scavenging capacity of cold noodle broth was measured to be lower than that of DPPH radical scavenging. This is because the types of radicals used in the two methods are different, and the ability to remove radicals is different depending on the degree of binding to the substrate according to the type of phenolic material. It is judged. In this study, the ABTM radical scavenging ability was high in BSTM, which is believed to be due to the high phenol content. Tomato peel has a high content of lycopene, which has excellent antioxidant and anticancer effects, as well as a large amount of phenolic substances. Therefore, it is judged that the elution of lycopene of tomato is due to the high radical scavenging ability of BSTM even though the polyphenol content is lower than that of BSM.
10) 환원력10) reducing power
환원력은 항산화제 또는 환원제의 존재 하에 ferric-ferricyanide(Fe3+)혼합물이 수소를 공여하여 유리라디칼을 안정화시켜 ferrous(Fe2 +)로 전환하는 정도를 700nm에서의 흡광도로 나타내고 그 값이 클수록 환원력이 크다는 것을 의미한다.Reducing power indicates the degree of conversion of ferric-ferricyanide (Fe 3+ ) mixture to ferrous (Fe 2 + ) by stabilizing free radicals by donating hydrogen in the presence of an antioxidant or reducing agent as absorbance at 700 nm. It means that it is big.
환원력을 측정한 결과(도 6 참조), BS 0.396, BST 0.385, BSM 0.384, BSTM 0.394로 각 시료간 유의적인 차이가 없었다. 일반적으로 페놀성분이 활성산소에 수소 및 전자를 공여함으로써 활성산소 사슬을 파괴하여 환원력을 나타낸다.As a result of measuring the reducing power (refer to FIG. 6), there was no significant difference between each sample as BS 0.396, BST 0.385, BSM 0.384, BSTM 0.394. In general, the phenol component gives hydrogen and electrons to free radicals, thereby destroying the free radical chains, thereby exhibiting reducing power.
11. Fe2 + 킬레이팅 활성11.Fe 2 + chelating activity
Fe2+은 세포내 산화물 형성에 관여하는 결정적 물질로서 지질 과산화를 촉진시키며, Fe2+을 적절하게 제거함으로써 지질과산화를 억제할 수 있다. Ferrozine은 Fe2+와 복합체를 형성하여 붉은색을 띠게 되고, 이 때 킬레이트 효과를 가진 물질에 의해 Fe2+-ferrozine complx 형성을 방해하게 되고 붉은색이 탈색된다. 따라서 붉은색이 많이 탈색 될수록 항산화능을 측정하고자하는 시료의 킬레이팅 효과가 크다고 할 수 있다.Fe 2+ is a decisive substance involved in the formation of intracellular oxides and promotes lipid peroxidation, and lipid peroxidation can be suppressed by appropriately removing Fe 2+ . Ferrozine forms a complex with Fe 2+ and has a red color. At this time, the material having a chelating effect interferes with the formation of Fe 2+ -ferrozine complx and discolors red. Therefore, it can be said that the more the red color is discolored, the greater the chelating effect of the sample to measure the antioxidant capacity.
Fe2+ 킬레이팅 효과를 측정한 결과(도 7 참조), BS 80.41%, BST 65.76%, BSM 74.54%, BSTM 83.67%로 BSTM이 가장 높은 활성을 보인 반면 BST의 활성이 유의적으로 가장 낮았다. 총 페놀 함량이 높은 BSTM에서 높게 나타남으로써 폴리페놀 함량과도 연관성을 지니는 것으로 보인다. 또한 BSM의 높은 폴리페놀 함량에도 불구하고 BSTM의 항산화활성이 더 높은 이유는 토마토는 날것보다 가열이나 가공하면 세포벽을 파괴시켜 lycopene이나 carotene의 함량이 증가되며, 닭 육수의 지방성분이 고농도의 라이코펜의 용출을 도와 토마토의 활성물질들이 항산화제로 작용하였음을 보여준다.As a result of measuring the Fe 2+ chelating effect (see FIG. 7),
이상과 같이 본 발명은 토마토와 약용식재를 첨가하여 냉면육수를 제조하고 이들의 기능성과 이화학적 특성을 비교하였으며, 그 결과는 다음과 같다.As described above, the present invention prepared cold noodle soup by adding tomatoes and medicinal plants, and compared their functional and physicochemical properties, and the results are as follows.
1. 일반성분 분석 결과 조지방의 함량은 BS(8.50%)에서 조단백질 함량은 BSTM(86.80%), 탄수화물의 함량은 BS(11.47%)에서, 조회분의 함량은 BST(7.91%)에서 높게 나타났다. BST의 무기질 함량이 가장 높았으며, 환원당 함량은 BST가 7.65%로 가장 높은 함량을 나타내었다. 냉면육수의 이화학적 특성 중 pH, 산도, 고형분 함량은 pH는 BST가 5.38로 가장 낮게 나타났으며, 산도는 BST가 0.63%로 높게 나타났다. 가용성 고형분도 BST가 1.93brix로 유의적으로 높게 나타났다. 무기질의 분석에서 10가지 무기질이 검출되었고 칼륨 > 나트륨 > 마그네슘 > 철 > 칼슘의 순으로 높게 나타났으며, 칼륨의 함량이 BST에서 1678.84 mg/g으로 유의적으로 높았다. 유리 아미노산의 함량을 분석한 결과 전체적인 총 유리아미노산의 함량은 BST가 508.16 μg/mL로 가장 높은 함량을 나타내었고, 필수아미노산도 토마토를 첨가한 BST가 113.73 μg/mL로 가장 높게 나타났다. 맛 특성에서도 BST가 감칠맛(MSG-like)에서 214.79 μg/mL로 가장 높은 함량을 나타내었다.1. As a result of general component analysis, crude fat content was high in BS (8.50%), crude protein content in BSTM (86.80%), carbohydrate content in BS (11.47%), and ash content in BST (7.91%). The inorganic content of BST was the highest, and the reducing sugar content was the highest at 7.65% of BST. Among the physicochemical properties of cold noodle soup, pH, acidity, and solids content of BST were the lowest with 5.38, and acidity was high with BST of 0.63%. The soluble solids also had a significantly higher BST of 1.93 brix. In the analysis of minerals, 10 minerals were detected, followed by potassium> sodium> magnesium> iron> calcium, and the content of potassium was significantly high in BST at 1678.84 mg / g. As a result of analyzing the content of free amino acids, the total total free amino acid content showed the highest BST of 508.16 μg / mL, and the BST added tomato with essential amino acid showed the highest level of 113.73 μg / mL. Also in the taste characteristics, BST showed the highest content of 214.79 μg / mL in umami (MSG-like).
2. 육수유형에 따른 전체적인 기호도 차이를 알아보기 위한 관능검사의 결과 BSTM이 맛, 향, 색, 기호도 모두 높게 평가되어 냉면육수로서의 개발 가능성이 매우 높음을 알 수 있었다.2. As a result of the sensory test to find out the overall preference difference according to the broth type, the BSTM was highly evaluated for taste, aroma, color, and preference, indicating that the possibility of development as cold noodles was very high.
3. 폴리페놀 함량을 분석한 결과, BS 187.83 μg/mL, BST 196.84 μg/mL, BSM 320.52 μg/mL, BSTM 305.73 μg/mL로 총 폴리페놀 함량은 BSM이 320.52 μg/mL로 가장 높은 함량을 나타내었다. 반면 BS가 187.83 μg/mL으로 가장 낮았다. DPPH 라디칼 소거능을 측정한 결과 모든 시료에서 65% 이상의 활성도를 보였으며, 총 폴리페놀이 높았던 BSM과 BSTM의 라디칼 소거능이 유의적으로 높게 나타났다(p<0.05). ABTS 라디칼 소거능을 측정한 결과, BS가 36.02%로 가장 낮았으며, BST 40.28%, BSM 41.43%, BSTM 43.56%로 각 시료간 유의적인 차이가 없었다. 환원력은 각 시료간 유의적인 차이는 없었으며, Fe2+ 킬레이팅 활성은 BS 80.41%, BST 65.76%, BSM 74.54%, BSTM 83.67%로 BSTM이 가장 높은 활성을 보였다.3. As a result of analyzing the polyphenol content, BS 187.83 μg / mL, BST 196.84 μg / mL, BSM 320.52 μg / mL, BSTM 305.73 μg / mL, and the total polyphenol content of BSM is 320.52 μg / mL. Shown. On the other hand, BS was the lowest with 187.83 μg / mL. As a result of measuring the DPPH radical scavenging activity, the activity of all samples showed more than 65%, and the radical scavenging ability of BSM and BSTM, which were high in total polyphenols, was significantly higher (p <0.05). As a result of measuring the ABTS radical scavenging ability, BS was the lowest with 36.02%, and BST 40.28%, BSM 41.43%, and BSTM 43.56% did not differ significantly between samples. Reducing power was not significantly different between each sample, and Fe 2+ chelating activity was BS 80.41%, BST 65.76%, BSM 74.54%, BSTM 83.67%, and BSTM showed the highest activity.
이상과 같이 토마토와 한약재가 첨가된 냉면육수의 이화학적 특성 및 기능성을 측정한 결과 일반성분을 비롯한 영양성분의 함량이 대부분 토마토를 첨가한 BST에서 높은 증가를 보여 영양학적 우수성을 확보할 수 있었다. 기능성 측정에서도 BSTM의 높은 항산화활성으로 냉면육수에서도 항산화력이 높을 것으로 판단되며, 관능검사에서도 BSTM에서 높은 기호도를 보여 영양성과 기능성을 모두 갖춘 건강한 냉면육수의 개발로 그 활용도가 높을 것으로 기대된다.As described above, as a result of measuring the physicochemical properties and functionality of cold noodle soup with tomato and herbal medicines, the nutritional excellence could be secured by showing a high increase in the nutrient content, including general ingredients, in BST with tomato. In the functional measurement, it is judged that the antioxidant power of cold noodles is high due to the high antioxidant activity of BSTM, and the sensory test shows high preference in BSTM, and it is expected that its utilization will be high due to the development of healthy cold noodles with both nutrition and functionality.
이상과 같이 본 발명의 가장 바람직한 실시 예에 관하여 설명하였으나, 본 발명의 기술범위에 벗어나지 않는 범위 내에서는 다양한 변형실시도 가능하다 할 것이며, 따라서 본 발명의 보호범위는 상기 실시 예에 한정하여 정해지는 것이 아니라, 후술하는 특허청구범위의 기술들과 이들 기술로부터 균등한 기술수단들에까지 보호범위가 인정되어야 할 것이다.As described above, the most preferred embodiment of the present invention has been described, but various modifications can be made without departing from the technical scope of the present invention. Therefore, the protection scope of the present invention is limited to the above embodiment. Rather, the scope of protection should be recognized from the technologies of the claims to be described later and from these technologies to equivalent technical means.
Claims (1)
감초 50g, 백출 100g, 황기 500g, 복령 100g과 증류수 18L를 넣고 1시간 끓여 식힌 후 여과시켜 추출액을 얻은 후, 상기 추출액 총량이 18L가 되도록 증류수를 첨가하여 한약재 추출물을 제조하는 공정과;
닭뼈 2kg, 생닭 1마리 1,200g, 닭발 2kg, 양파 2kg, 무 1,500g, 건 고추 50g, 마늘 200g, 통후추 10g, 대파 500g, 배 1kg, 생강 50g, 증류수 36L를 넣고 3시간 끓여 식힌 후 여과시켜 총량 36L가 되도록 증류수로 보충하여 기본육수를 제조하는 공정과;
상기 기본육수 18L와 생 토마토 1,300g을 넣고 1시간 끓여 식힌 후 거즈를 이용하여 여과시키고 총량 18L가 되도록 증류수를 첨가하여 토마토 첨가 육수를 제조하는 공정과;
상기 한약재 추출물, 기본육수, 토마토 첨가 육수를 각각 6L씩 혼합하여 제조하는 것을 특징으로 하는 냉면 육수의 제조방법.In the method of producing cold noodles broth to prepare cold noodles broth using herbal extracts, basic broth, tomato extract;
Licorice 50g, Baekchul 100g, Astragalus 500g, Bokryeong 100g and distilled water 18L, boiled for 1 hour, filtered, and then filtered to obtain an extract, followed by adding distilled water so that the total amount of the extract is 18L;
Chicken bone 2kg, 1 raw chicken 1,200g, chicken feet 2kg, onion 2kg, radish 1,500g, dried red pepper 50g, garlic 200g, whole pepper 10g, leek 500g, pear 1kg, ginger 50g, distilled water 36L, boiled for 3 hours, filtered and filtered A process of preparing basic broth by replenishing it with distilled water to make 36L;
A step of adding 18L of the basic broth and 1,300g of raw tomato, boiled for 1 hour, cooled, filtered using gauze, and distilled water was added to make a total amount of 18L;
The method of producing cold noodles broth characterized in that the herbal extract, basic broth, and tomato-added broth are prepared by mixing 6L each.
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