KR102093440B1 - Method including Soybeam source composition using Dendropanax morbifera extract - Google Patents

Abstract

The present invention relates to a method for preparing a soy sauce composition comprising a hwangchil extract having excellent pharmacological efficacy and effective in strengthening immunity as an active ingredient.

Description

Method of manufacturing a soy sauce composition containing hwangchil extract as an active ingredient {Method including Soybeam source composition using Dendropanax morbifera extract}

The present invention relates to a method for preparing a soy sauce composition comprising a hwangchil extract as an active ingredient, and in detail, to a method for preparing a soy sauce composition comprising a hwangchil extract having an excellent pharmacological efficacy and an effect on strengthening immunity as an active ingredient. .

Dendropanax morbifera is an evergreen tree belonging to the family Eluraceae and can be found in some islands in the southern coast of Korea. When wounded on the bark of a hwangchil tree, a small amount of yellow liquid is secreted, which is called hwangchil. Hwangchil tree is a medicinal plant that has excellent pharmacological efficacy to have a scientific name, Dendro-panax morbifera Nakai, which means a panacea. Hwangchil, a sap extracted from bark of hwangchil tree, has 66.7% of non-volatile content, It is composed of 10.8% of fragrance components, 8.1% of moisture, and 14.4% of solids, and has been used as a natural paint in the past.

The main components of Hwangchil are saponin and essential oil, and the main component is sesqui-terpene-based dendropanoxide, and other alcohols and ethers are contained. That is, hwangchil contains α-Cubebene, β-Elemene, β-Selinene, α-MuuroleneGermacrene D, β-Sitosterol, and β-Sitosterol components.

According to the results of a recent study, the main components of Hwangchil are reported to be effective in diabetes, hypertension, blood circulation disorder, liver function improvement, antioxidant, osteoporosis, periodontal disease, strengthening immunity, nerve stability, antibacterial, and anti-cancer. In addition, it is also known to be effective in antibacterial effect, digestive disease treatment, tonic effect, depression and stress relief.

However, the fruit of hwangchil tree contains a lot of fat, which is an oil component, so it is slow to absorb in the human body and difficult to use due to its unique bitter taste, and it changes the formulation in various forms such as hwangchil tree and by-product powder and granule extract. There are difficulties.

Republic of Korea Patent Publication No. 10-2003-075999 (2003.09.26)

The present invention aims to solve the problems of the prior art as described above and the technical problems requested from the past.

An object of the present invention is to provide a hepatic composition containing a hwangchil extract excellent in immunity enhancing effect with pharmacological efficacy as an active ingredient.

In addition, another object of the present invention, to provide a manufacturing method that can prepare a soy sauce composition containing the hwangchil extract as an active ingredient.

To achieve this purpose, the liver composition by containing the hwangchil extract of the present invention as an active ingredient includes at least one or more of soy sauce stock, purified water, brine, mixed additives and hwangchil extract.

In one preferred example of the present invention, the hwangchil extract may include hwangchil extract as an active ingredient, characterized in that it contains 0.005 to 0.1 parts by weight based on 100 parts by weight of the whole soy sauce composition.

In one preferred embodiment of the present invention, with respect to 100 parts by weight of the total soy sauce composition, 0.01 to 0.1 parts by weight of the additive, 1 to 10 parts by weight of fructose, 1 to 10 parts by weight of brewed soy sauce stock, 5 to 15 parts by weight of sun salt, The acid-decomposed soy sauce stock solution may contain 1 to 10 parts by weight, and 35 to 45 parts by weight of purified water as an active ingredient.

In one preferred embodiment of the present invention, the mixed additive may include an enzymatically treated stevia (Enzymatically Modified Stevia Glucosyl Stevia) and a hwangchil extract characterized by ethyl parahydroxybenzoate (Eethyl ρ-Hydroxybenzoate) as an active ingredient. .

In one preferred example of the present invention, the hwangchil extract may include a hwangchil extract characterized in that the solid content is in the range of 10 to 20 Brix as an active ingredient.

A method for preparing a soy sauce composition comprising a hwangchil extract according to an embodiment of the present invention as an active ingredient includes: (a) a hwangchil extract addition step of adding hwangchil extract to purified water; (B) blending step of mixing the soy sauce composition containing the soy sauce stock solution, brine, mixed additives in the purified water is added to the hwangchil extract. (C) sterilization and cooling step of sterilizing and cooling the soy sauce composition after the blending step; (d) a clarification step of removing suspended solids from the soy sauce composition after the sterilization and cooling steps; (e) a filtration step of filtering the soy sauce composition through the clarification step in a filter; It includes.

In one preferred example of the present invention, in the sterilization and cooling step (d), sterilization temperature is 90 to 99 ℃, sterilization time 0.1 to 1 sec / L characterized in that it comprises a hwangchil extract as an active ingredient You can.

In one preferred example of the present invention, in the clarification step (d), it may be characterized in that it is performed for a clarification temperature of 60 ° C. or less and a clarification time of 2 to 5 days.

In one preferred example of the present invention, in the blending step (b), (b-1) a first blending step of introducing raw materials; (b-2) a second compounding step of adding a subsidiary material; (b-3) is composed of a third blending step of mixing purified water to which the Hwangchil extract is added, wherein the raw material of the first blending step includes the soy sauce stock solution, and the soy sauce stock solution comprises brewed soy sauce stock and acid-decomposed soy stock stock. It includes a mixture, and the subsidiary material may include at least one of brine, other fructose, caramel color, enzymatic treatment stevia, and ethyl paraoxybenzoate.

The method for preparing a soy sauce composition containing the hwangchil extract according to an embodiment of the present invention as an active ingredient may be easy to consume by further forming a sweet taste.

1 is a picture showing a food cooking picture according to an embodiment of the present invention.
2 is a view showing a manufacturing step of a soy sauce composition containing the hwangchil extract according to an embodiment of the present invention as an active ingredient.
3 is a view specifically showing the compounding step (S120) of FIG.

The present invention relates to a method for preparing a soy sauce composition containing a hwangchil extract as an active ingredient, and the embodiments of the present invention will be described below using the accompanying drawings. The embodiments of the present invention may be modified in various forms, and the scope of the present invention should not be construed as being limited to the embodiments described below. These embodiments are provided to explain the present invention in more detail to those of ordinary skill in the art. Therefore, the shape of each element shown in the drawings may be exaggerated to emphasize a more clear description. In addition, the connection mentioned below should be construed to include not only the case where two components are directly connected, but also indirectly through other mediators.

As described above, the conventional hwangchil tree has a lot of fat as an oil component, so it is slow to absorb into the human body and has difficulty in widely using due to its unique bitter taste. Accordingly, the present invention is to provide a method of manufacturing a soy sauce composition containing the hwangchil extract as an active ingredient.

Soybean sauce is a representative soybean fermented food in Korea made from soybeans as the main raw material, and is one of the essential foods of Koreans. These soy sauces are known as ideal seasonings that combine the savory taste of amino acids, the sweet taste of sugar, the salty taste of salt, and the scent and color of various organic ingredients, promoting taste by taste, and promoting appetite by fragrance. It is known to possess several types of physiological activities through complex fermentation processes as well as symbolic aspects such as.

Accordingly, by including the hwangchil extract in the liver so that users can easily use the good efficacy of the hwangchil extract, it is possible to effectively use the hwangchil extract and seek to solve the above-mentioned problems. The present invention can provide a method of manufacturing a soy sauce composition containing the hwangchil extract as an active ingredient. 1 is a photograph briefly showing an example in which soy sauce containing hwangchil extract as an active ingredient is used in pickles.

The soy sauce composition comprising the hwangchil extract of the present invention as an active ingredient includes at least one or more of soy sauce stock solution, purified water, brine, mixed additives, and hwangchil extract.

According to the present invention, the hwangchil extract may be included in 0.005 to 0.1 parts by weight relative to 100 parts by weight of the total soy composition. When the hwangchil extract is less than 0.005, a problem that the efficacy of the hwangchil extract is poor may occur. In addition, when the hwangchil extract is 0.1 or more, a bitter taste may be increased to cause a problem that the taste of the soy sauce is different. The form of the hwangchil extract can be prepared in a variety of forms known in the art, preferably in a solid form so that it can be dissolved well in water or an organic solvent. The hwangchil extract preferably has a solids content of 10 to 20 Brix, more preferably 15Brix.

According to the present invention, with respect to 100 parts by weight of the total soy sauce composition, 0.01 to 0.1 parts by weight of additives, 1 to 10 parts by weight of fructose, 5 to 15 parts by weight of sea salt, 30 to 60 parts by weight of soy sauce stock, 35 to 45 parts by weight of purified water Hwangchil extract, characterized in that may include as an active ingredient.

As the soy sauce stock solution of the present invention, a brewed soy sauce stock solution and an acid-decomposed soy sauce stock solution may be used, and it may be preferable to use a mixed solution of a brewed soy sauce stock solution and an acid-decomposed soy sauce stock solution. The mixed solution of brewed soy sauce stock and acid-decomposed soy sauce stock is prepared by hydrolysis of soybean and other proteins with chemicals such as hydrochloric acid, and then neutralized and deodorized with sodium hydroxide or sodium carbonate. You can.

According to the present invention, the soy sauce stock solution may include 1 to 10 parts by weight of the brewed soy sauce solution, and 30 to 50 parts by weight of the acid-decomposed soy sauce solution with respect to 100 parts by weight of the total soy composition. The mixed solution of the brewed soy sauce stock solution and the acid-decomposed soy sauce stock solution is prepared at the above ratio, thereby increasing the protein utilization rate and the amino acid content compared to the conventional soy sauce.

The mixed additive according to the present invention may include at least one of Enzymatically Modified Stevia Glucosyl Stevia and Ethyl Paraoxy-Hydroxybenzoate.

The sweetness of Enzymatically Modified Stevia Glucosyl Stevia is more similar to sugar than Stevioside in the Stevia extract. Sweetness is about 100 to 200 times that of sugar, and it is stable in acid and heat, and has low calories. When used together with sugar and other sugars, it has the effect of increasing sweetness. Enzyme-treated stevia is obtained by purifying α-glucosylsteabioside and α-glucosilibaudioside A, which are produced by acting α-Glucosyltransferase (α-glucosyltransferase) on stevia extract. The main component of sweetness is α- Glucosyl stevioside. Additionally, the enzyme-treated stevia may be suitably used in combination with sugar-based sweeteners such as sugar, fructose, glucose, lactose, isomerized sugar, starch syrup, dextrin, and starch. In addition, it may be suitably used in combination with a non-carbohydrate-based high-sensitivity sweetener such as licorice extract, saccharin, aspartame, acesulfame potassium, and sucralose.

Ethyl paraoxybenzoate (Eethyl ρ-Hydroxybenzoate) as a preservative has a component that inhibits the growth of microorganisms and can prevent the occurrence of acidic yeast in the liver. Therefore, it is possible to prevent gas expansion due to microbial growth after sealing packaging of soy sauce containing the hwangchil extract as an active ingredient, thereby preventing container expansion and explosion. In addition, it can be suitably used in combination with potassium sorbate, sodium benzoate, vitamin B1, lauryl sulfate, sodium dehydroacetate, grapefruit seed extract, which acts as a preservative.

Hereinafter, a method of manufacturing a soy sauce composition containing the hwangchil extract of the present invention as an active ingredient will be described.

As shown in Figure 2, the present invention, (a) hwangchil extract addition step (S110), (b) blending step (S120), (c) sterilization and cooling step 130, (d) clarification step 140 , (e) filtration step 150. Hereinafter, a method of manufacturing a hwangchil extract will be described step by step.

 a) Hwangchil extract addition step (S110)

The present invention includes a hwangchil extract extracted from hwangchil tree. The solid content of the hwangchil extract is preferably in the range of 10 to 20 Brix, and the solid content of the hwangchil extract can be optimized at 15 brix. The solid content of the hwangchil extract can be added to water to dissolve the hwangchil extract so that it is well absorbed by the liver. The form of the hwangchil extract can be prepared in a variety of forms known in the art, preferably prepared in a solid form so as to be soluble in water or an organic solvent, and then put in water or an organic solvent to be extracted by a hot water extraction method or the like. .

b) Mixing step (S120)

In a large blender, soy sauce stock, brine, mixed additives, and water in which the Hwangchil extract is dissolved can be added to blend. As shown in Figure 3, the compounding step (S120) may be carried out in three steps in detail. It may be composed of a first compounding step (S121) for adding raw materials, a second compounding step (S122) for adding subsidiary materials, and a third compounding step (S123) for blending water to which Hwangchil extract is added.

The raw material is soy sauce stock, and may include a mixture of brewed soy sauce stock and acid-decomposed soy stock. Subsidiary materials may include saline, other fructose, caramel pigment, enzymatically treated stevia, and ethyl paraoxybenzoate. Raw materials and subsidiary materials can be weighed by the amount set in the meter after being received and stored, respectively. As the mixing process proceeds by weighing in advance, a constant amount of raw materials and materials can be used.

The measured raw materials and subsidiary materials are combined with water containing Hwangchil extract. That is, by mixing the raw material and the subsidiary material first, and then adding water containing the hwangchil extract, the efficacy of the hwangchil extract can be enhanced, and soy sauce containing the hwangchil extract as an active ingredient can be more effectively produced.

c) Sterilization and cooling step (S130)

Mixtures that have undergone the compounding step (S120) are sterilized through a sterilizer. At this time, the temperature of the sterilizer is between 90 ° C and 99 ° C, and the sterilization time can be performed at 0.1 to 1 sec / L. The sterilization time based on the mixture 24,000L can be performed for 100 minutes to 150 minutes, and can be optimized at 120 minutes. The mixtures that have passed through the sterilizer undergo a cooling step in a cooler, and the cooling time based on the mixture 24,000L may be performed for 100 minutes to 150 minutes. If the sterilization time is performed at 0.1 sec / L or less, the function of sterilization may be deteriorated and the quality of the soy sauce composition may be impaired. It can be difficult to expect.

d) Clarification step (S140)

After the sterilization and cooling step (S130), a coarse additive is added to the mixture that has passed through the purification step (S140) to precipitate impurities. In the clarification step (S140), impurities in the liver are removed by sedimentation by combining the turbid particles to increase the volume. The clarification step (S140) may be optimized when performed for 2 to 5 days at 60 ° C or less. When the clarification step (S140) is performed at 60 ° C or higher, precipitation of turbid particles may be inhibited, and thus the taste and quality of the soy sauce composition may be inhibited, so it is preferable to perform at 60 ° C or higher. In addition, when the clarification step (S140) is performed for 2 days or less, impurities may not be removed, and when it is performed for 5 days or more, fermentation of the soy sauce composition is excessively progressed, thereby inhibiting the taste and quality of the soy sauce composition. As a kind of clarifier, any one of bentonite, silica gel, tannin, gelating, beeful, casein, and activated carbon may be used.

e) Filtration step (S150)

The mixture that has passed through the clarification step (S140) may be filtered through a filter. The filter may be preferably carried out at a filtration filter of 1 µm or less and a filtration pressure of 0.4 MPa or less. When the filtration filter is more than 1㎛, impurities generated in the clarification process can also be filtered together and affect the taste and quality of the soy sauce composition.

Hereinafter, the present invention will be described in more detail through the following examples, which are presented to help the understanding of the present invention, but the present invention is not limited thereto.

<Production Example 1> Hwangchil tree extract

The present invention uses the leaves, branches, fruit, and roots of Hwangchil tree to dry → powdered → sterilize → fermentation microorganisms to solid fermentation → to the incubator to fermentation → dry fermentation powder → sterilization → to the fermentation tank → edible fermentation Fermentation so that useful substances are produced by introducing microorganisms → remove impurities with diatomaceous earth filter → use fermented product of hwangchil tree produced through the process of separating and concentrating useful substances as fermentation products. The hwangchil tree fermentation product produced through this manufacturing method is used as the main raw material, and the solid content is concentrated to 15 brix. This concentration process introduces an automatic device for quality stability and productivity improvement.

<Example 1>

0.01% by weight of the hwangchil extract prepared in Preparation Example 1 was added to purified water. Subsequently, brewed soy sauce stock solution 6.73326 wt%, acid-degraded soy sauce stock 38.156805 wt%, enzyme-treated stevia 0.016983 wt%, ethyl paraoxybenzoate 0.024975 wt%, purified water 41.196447 wt%, sea salt 7.86213 wt%, other fructose The soy sauce composition containing 5.994% by weight was formulated. The blended soy sauce composition was sterilized for 120 minutes at a temperature of 93.1 degrees in a 24,000 L standard sterilizer and then cooled for 120 minutes in a cooler. Subsequently, the suspension was settled for 3 days at 60 ° C. or less, and then filtered at a pressure of 0.5 Mpa in a filter of 1 μm in a filter to prepare a soy sauce composition containing the Hwangchil extract as an active ingredient.

<Example 2>

It was prepared in the same manner as in Example 1 except that 0.2% by weight of the Hwangchil extract, and 41.00645% by weight of purified water, based on 100% by weight of the total soy sauce composition.

<Example 3>

It was prepared in the same manner as in Example 1, except that 1.20% by weight of the Hwangchil extract and 40.006447% by weight of purified water were included with respect to 100% by weight of the total soy composition.

<Comparative Example 1>

It was prepared in the same manner as in Example 1, except that the enzyme-treated stevia was not used and was prepared by including purified water at 41.213430% by weight.

<Comparative Example 2>

It was prepared in the same manner as in Example 1, except that ethyl paraoxybenzoate was not used, and purified water was included at 41.221422% by weight.

                                                                      [weight%] Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Hwangchil extract 0.01 0.2 1.20 0.01 0.01 Brewed soy sauce 6.73326 6.73326 6.73326 6.73326 6.73326 Acid-decomposed soy sauce 38.156805 38.156805 38.156805 38.156805 38.156805 Enzyme Treatment Stevia 0.016983 0.016983 0.016983 0 0.016983 Ethyl paraoxybenzoate 0.024975 0.024975 0.024975 0.024975 0 Purified water 41.196447 41.00645 40.006447 41.213430 41.221422 Sea salt 7.86213 7.86213 7.86213 7.86213 7.86213 Other fructose 5.9994 5.9994 5.9994 5.9994 5.9994 Sum 100 100 100 100 100

<Experimental Example 1>

Sensory tests for sweetness, color, odor, preference and preservation according to the mixing ratio of the soy sauce composition containing the sulfuric acid extracts of Examples 1 to 5 are shown in Table 2 below. At this time, 5 males and 5 females were selected for the soy sauce containing the sulfuric acid extract as an active ingredient. Five-point scoring method (5-very good, 4good, 3-normal, 2-bad, 1-very Bad). The results are shown in Table 2.

flavor     color smell Preference Preservation Example 1 4.9 4.5 4.8 4.9 4.5 Example 2 3.5 4.0 4.8 4.0 4.5 Example 3 3.3 3.7 4.0 3.8 4.5 Comparative Example 1 3.6 4.0 4.0 3.5 4.5 Comparative Example 2 4.7 4.3 4.5 4.5 3.5

As can be seen from Table 2, 0.01% by weight of the hwangchil extract of Example 1 compared to 0.2% by weight of the hwangchil extract of Example 2 and 1.20% by weight of Example 3, taste, color, flavor, preference It can be seen that the overall improvement. Therefore, it can be said that the proportion of 0.01% by weight of the Hwangchil extract of Example 1 is most suitable. It can be seen that when the hwangchil extract is contained in an amount of 0.2% by weight or more, the taste and odor of the soy sauce composition are influenced, so that the bitter taste becomes strong and is not suitable for user preference.

In addition, it can be seen that Comparative Example 1 does not use enzyme-treated stevia, so that taste and preference are reduced compared to Example 1. In Comparative Example 2, there is no significant difference in taste, color, flavor, and preference, but it can be seen that preservability is reduced compared to Example 1 by not using ethyl paraoxybenzoate. Therefore, by adding the enzyme-treated stevia, it is effective to increase the taste and preference of the liver composition containing the Hwangchil extract as an active ingredient, and it is effective to increase the preservability of the liver composition by adding ethyl paraoxybenzoate.

Although the present invention has been described in detail through examples above, other types of embodiments are possible. Therefore, the technical spirit and scope of the claims set forth below are not limited to the embodiments.

Claims (10)

delete delete delete delete delete delete (A) Hwangchil extract addition step of adding the Hwangchil extract to water;
(B) a blending step of mixing the soy sauce composition containing the soy sauce stock solution, brine and mixed additives in the water to which the hwangchil extract is added;
(C) sterilization and cooling step of sterilizing and cooling the soy sauce composition after the blending step;
(d) a clarification step of removing suspended solids from the soy sauce composition after the sterilization and cooling steps; And
(e) a filtration step of filtering the soy sauce composition that has been subjected to the clarification step in a filter;
In the clarification step (d), the clarification temperature is 60 ° C. or less, and the clarification time is performed for 2 to 5 days,
In the sterilization and cooling step (c), sterilization temperature is 90 to 99 ° C, sterilization time is performed for 0.1 to 1 sec / L,
The soy sauce stock solution is a mixture of brewed soy sauce stock solution and acid-decomposed soy sauce stock solution,
The hwangchil extract is a method for producing a soy sauce composition comprising hwangchil extract as an active ingredient, characterized in that the solid content is 15 Brix.

delete delete delete

Images