KR102104178B1 - Preparation method of black platycodon syrup eliminating its acrid taste and black platycodon syrup using the same - Google Patents

Abstract

The present invention relates to a manufacturing method of a black bellflower root syrup with astringency removed. According to black bellflower root syrup of the present invention, the astringency of bellflower roots is removed, a physiological activity is maximized, and the black bellflower root syrup is easily soluble in cold water, has favorable viscosity to be consumed as it is provided, and has excellent long-term storage stability. In addition, the functionality and palatability of the black bellflower root syrup can be enhanced at the same time since aronia is added as a minor ingredient, and a user can intake a large amount of useful components of black bellflower, which has high antioxidant efficacy, using a preference food without unpleasant feelings.

Description

Manufacturing method of Black Dorajicheong with the arin taste removed and Black Dorajicheong produced by the same {PREPARATION METHOD OF BLACK PLATYCODON SYRUP ELIMINATING ITS ACRID TASTE AND BLACK PLATYCODON SYRUP USING THE SAME}

The present invention relates to a manufacturing method of Black Dorajicheong, and the black Dorajicheong prepared thereby.

Bellflower ( Platycodon grandiflorus ) is widely used as a medicine to make lungs healthy and treat bronchial diseases in oriental medicine, and has been used more for food than medicinal in Korea since ancient times. Bellflower is an alkaline food rich in sugar, calcium, and iron. As a result of scientific ingredient analysis, placicotin saponin, which gives off a sour taste, acts on the respiratory and circulatory systems to help protect the neck and bronchi. Oriental medicine has been used as a medicine to stop sputum and cough since ancient times. The bellflower roots, similar to the roots of ginseng, are harvested in spring or autumn and dried in the sun for edible or medicinal use. The taste is spicy and bitter. Especially, it has a flattering taste and acts on the lungs to stop coughing and remove the wall. Used for coughing, sputum, nasal congestion, asthma, bronchitis, sore throat, headache due to cold.

However, despite the above-mentioned pharmacological efficacy, these bellflowers are difficult to store for a long time and must be consumed immediately after collection. In this case, there is a problem in that they may refuse when ingested due to the peculiar smell and the peculiar taste or stubborn taste of the bellflower itself. have.

The types of bellflowers currently on the market include extracts, blues, and pills, and are known to have excellent effects on sputum and cough. Among them, the Dorajicheong is excellent in preventing bronchial diseases and colds, but due to the bitter taste of the bellflower, the consumer area is limited to the adult population, and it is difficult to immediately consume it due to the presence of a unique arin taste when ingested.

As a prior art related to the present invention, Korean Registered Patent No. 10-1514918 (Pear-Doraji Cheong prepared using a mixture of bellflower and pear and a method for manufacturing it) concentrates the bellflower extract to prepare a bellflower and then Although a method of manufacturing a Baedorajicheong by adding honey in a specific ratio has been proposed, it still poses a problem that it is difficult to ingest or ingest water due to the strong arid taste peculiar to the process of concentrating the bellflower extract.

The present invention is to solve the problems of the prior art as described above, to provide a method for producing a black bellflower extract having a high physiological activity and removing the tingling taste.

Another object of the present invention is to provide a black Dorajicheong excellent in physical properties and sensory quality characteristics such that the Black Doraji extract is used as a main material of Dorajicheong so that it can be consumed without burning in water.

Another object of the present invention is to provide a black doraji chung, which has improved the functionality and preference of the black doraji chung through the selection of a subsidiary material matching the black doraji chung.

In order to achieve the above object, the present invention comprises the steps of: a) preparing a black bellflower extract; b) adding and stirring pear juice, aronia juice, pectin, saccharides and acidulant to the black bellflower extract prepared in step a); And c) heating and concentrating the resultant of step b) to provide a method of manufacturing the black bellflower soup from which the arin taste has been removed.

In addition, the present invention, 10 to 50 parts by weight of black bellflower extract, 10 to 50 parts by weight of pear juice, 1 to 10 parts by weight of aronia juice, 0.1 to 0.5 parts by weight of pectin, 10 to 50 parts by weight of sugars and 0.1 to 0.5 parts by weight of acidulant Provided is a composition for preparing black bellflower rust, which includes a portion, from which the arin taste has been removed.

According to the present invention, using a black bellflower extract prepared by a specific processing method to minimize the arid taste of bellflower, and maximized physiological activity is provided.

The Black Dorajicheong of the present invention optimizes the addition ratio of glutinous rice, pectin, and saccharides, so that it can be easily dissolved in cold water, has good viscosity for ingestion as provided, and has excellent long-term storage stability.

In addition, the functionality and palatability of the black bellflower may be simultaneously enhanced according to the addition and addition ratio of the Aaronia juice.

Furthermore, the black bellflower blueberry according to the present invention has an excellent effect of being able to consume a large amount of useful components of the black bellflower, which has a high antioxidant effect, through a preference food, without a feeling of rejection.

The method of manufacturing a black bellflower plant according to the present invention comprises the steps of: a) preparing a black bellflower extract; b) adding and stirring pear juice, aronia juice, pectin, saccharides and acidulant to the black bellflower extract prepared in step a); And c) heating and concentrating the result of step b).

The black bellflower soup of the present invention specifies the bellflower pre-treatment method and processing conditions to simultaneously remove the bellflower taste and high physiological activity, specifies the ratio of black bellflower extract and the addition ratio of pectin, oligosaccharides, and glutinous rice, and as a subsidiary material It is a black bellflower prepared by selecting aronia and specifying the proportion of aronia.

Hereinafter, each step of the manufacturing method will be described in more detail.

Step of preparing a black bellflower extract

The black bellflower extract of the present invention is prepared by hot water extraction of matured black bellflower after increasing the dried bellflower, and then increasing the black bellflower after immersing the dried bellflower in water; And maturing the increased bellflower.

In general, the bellflower requires a lot of labor to remove the outer skin, but in the present invention, the bellflower can be used for the production of black bellflower by washing it clean and then slicing it without removing the peel.

According to an embodiment of the present invention, the step of increasing the bellflower is immersed at room temperature by immersing the dried bellflower sliced and dried without slicing the shell without removing the shell, and then putting the bellflower in a steamer and putting it in a steamer at 100 ~ 120 ℃ Incubate for 60 ± 10 minutes.

According to an embodiment of the present invention, the step of aging the bellflower is to aging the increased bellflower at 70-80 ° C. for 7-9 days. At this time, when aged for more than 9 days, the reducing sugar may produce a sour taste, and there is a possibility that the bitter taste may occur due to hydrolysis, and the quality may be deteriorated. If it exceeds 80 ° C, the surface becomes cloudy when steaming, and thus the productability may deteriorate. . When aged less than 7 days or less than 70 ° C, the antioxidant activity of the bellflower may not be sufficiently expressed, and the bellflower may not be sufficiently matured, resulting in a problem that it is not possible to sufficiently remove the peculiar aran taste.

According to an embodiment of the present invention, the black bellflower prepared by steaming and aging the dried bellflower may be extracted and used as it is without going through a separate drying process.

The black bellflower and water are mixed at a weight ratio of 1: 3, extracted at a boiling temperature for 60 ± 10 minutes, filtered and concentrated to produce a black bellflower extract.

Adding pear juice, aronia juice, pectin, sugars, and acidulant to the black bellflower extract

The pear juice of the present invention is known to be effective in lung and bronchial diseases along with bellflower, and in the present invention, it was used to reduce the astringent taste of bellflower by using a refreshing sweet taste. The content of pear juice with respect to 10-50 parts by weight of black bellflower extract of the present invention may be 10-50 parts by weight. If the content of pear juice is less than 10 parts by weight, the aran taste of bellflower may not be sufficiently removed, and if it exceeds 50 parts by weight, the content of black bellflower is relatively low, so that it is impossible to sufficiently contain useful components of bellflower. According to an embodiment of the present invention, the pear juice was washed and cut into a certain size, then crushed, heated at 80 to 90 ° C for 30 minutes to extract, separated from the solid and the juice, and filtered and used. The manufacturing method of pear juice is not limited to this, and commercial pear juice can be purchased and used.

The aronia juice solution of the present invention was used to improve the functionality of the black bellflower extract, and the content of the aronia juice solution may be 1 to 10 parts by weight based on 10 to 50 parts by weight of the black bellflower extract. If the content of aronia juice is less than 1 part by weight, the synergistic effect of the antioxidant effect of black bellflower and aronia juice is difficult to appear, and when it exceeds 10 parts by weight, the unique odor and astringency of aronia are strong, so that the aroma and flavor of bellflower are strong. This has the disadvantage of being hidden. In a preferred embodiment of the present invention, the ripe aronia is harvested, washed with water, removed, then pulverized, heated to 60 to 70 ° C for 30 minutes to extract the pigment and useful components, and then solids and juices. After separation and filtration, the method of preparing the Aaronia juice is not limited to this, and a commercially available Aaronia juice can be purchased and used.

The pectin of the present invention was used to impart high preference properties (viscosity) when manufacturing black bellflower blue. In one embodiment of the present invention, it was confirmed that when the pectin is included in 0.1 to 0.5 parts by weight, a viscosity with high preference is imparted. In another embodiment of the present invention, the bellflower blue made by adding glutinous rice to impart viscosity is not soluble in cold and hot water, so the use of bellflower blue may be very limited, so that it is not suitable to impart the viscosity of bellflower blue with glutinous rice. Confirmed.

The saccharides of the present invention include sugar alcohols and oligosaccharides, and are sweeteners used to impart a smooth sweetness to black bellflower, as well as to impart viscous properties well soluble in water. Sugars such as sugar, maltose, and glucose can be used. In addition, as the sugar alcohol, xylitol, sorbitol, mannitol, lactitol, polyglycitol, erythritol, maltitol, isomalt, or the like can be used, and as the oligosaccharide, isomaltoligosaccharide, xyloligosaccharide, fructooligosaccharide, and galacto Oligosaccharides can be used, and stevioside, sucralose, nahanwa, licorice extract, acesulfame potassium, and tomatine can be additionally added as high sweeteners. In one embodiment of the present invention, rice oligosaccharides were used as the saccharide, and rice oligosaccharides were made by hydrolyzing 100% of commercially available rice with carbohydrate hydrolase, which may have lower viscosity compared to common starch syrup. The content of saccharides in Black Dorajicheong is preferably included in 10 to 50 parts by weight based on 10 to 50 parts by weight of the total black bellflower extract. If the content is less than 10 parts by weight, the sweetness is low and the viscosity is low or suitable for Dorajicheong. Since it is necessary to concentrate a lot to make, there may be a problem that the functional component may be destroyed or economical loss during concentration, and if it exceeds 50 parts by weight, the sugar content is high and the relative content of bellflower, pear juice and aronia juice is low, resulting in a decrease in functionality. You can.

In the present invention, the acidulant is used to produce a refreshing taste of Black Dorajicheong. The acidulant can be citric acid, tartaric acid, malic acid, fumaric acid, succinic acid, vitamin C, etc. The content of acidulant in Black Dorajicheong may be 0.1 to 0.5 parts by weight. If the content of the acidulant is less than 0.1 parts by weight, sourness cannot be felt, which is not sensually desirable, and if it exceeds 0.5 parts by weight, black soybean jelly increases sourness, which may lead to an unfavorably sensual problem.

The raw materials used in the present invention may further include food additives, etc., which are usually included in addition to the above materials.

Concentrating the mixture by heating

When producing black bellflower green tea by mixing black bellflower extract, pear juice, aronia juice, pectin, glutinous rice, saccharides and acidulant, it is preferable to prepare at a temperature condition of 75 to 95 ° C, more preferably 80 to 90 ℃, most preferably can be carried out for 15 to 20 minutes at 85 ± 2 ℃.

When the temperature condition is less than 75 ℃, it takes a long time to concentrate and has low economic efficiency, and the reaction between the components is not properly performed, which may cause a problem of poor viscosity. It is undesirable in that it can be destroyed.

The present invention may further include, after the heating and concentration step, the prepared black bellflower stew is put in a container and sterilized and then cooled.

The sterilization is preferably sterilized for 10-20 minutes at 70-80 ° C. after filling the black bellflower soup in a container. If it is carried out for more than 20 minutes, the cost rises, and heat can be applied to the bellflower office for a long time to soften the properties. If it is performed for less than 10 minutes, contamination due to the incorporation of microorganisms cannot be sufficiently prevented.

The cooling is a step of cooling the sterilized black bellflower.

In the present invention, the cooling process may be performed at room temperature, and preferably at 25 to 35 ° C. for 10 to 20 minutes. If the temperature is too low, damage to the packaging container may occur, and when high, a cooling effect may be low.

The present invention also provides a composition for producing black bellflower.

The composition for preparing black bellflower rust of the present invention includes 10-50 parts by weight of black bellflower extract, 10-50 parts by weight of pear juice, 1-10 parts by weight of aronia juice, 0.1-0.5 parts by weight of pectin, 10-50 parts by weight of sugars, and acidulant It may include 0.1 to 0.5 parts by weight.

Black Dorajicheong of the present invention is not only realized at the same time and high physiological activity of the bellflower taste, it can have improved functionality than the conventional Dorajicheung due to the addition of the aronia juice.

The black bellflower extract, pear juice, aronia juice, pectin, saccharides and acidulant are as described in the production method of black bellflower.

Hereinafter, the present invention will be described in more detail with reference to preferred embodiments. However, these examples are intended to illustrate the present invention in more detail, and it will be apparent to those skilled in the art that the scope of the present invention is not limited thereby.

[Preliminary Experiment]

Check quality characteristics according to the bellflower pre-treatment method

To set the extraction method suitable for the production of bellflower concentrate, the extract was prepared in various ways using raw bellflower and dried bellflower, and then the general quality characteristics, physiological activity, and the degree of astringent taste were analyzed. When extracting, the ratio of raw bellflower and water was 1: 1 (w / w), and the ratio of dried bellflower and water was 1: 9 (w / w). As a result, the pH 2 showed the lowest value for preliminary 2 fermented with raw bellflower, and the preliminary 6 sample extracted at 121 ℃ for 3 hours by adding water to the dried bellflower showed the lowest brightness and the highest redness and yellowness. .

series
number Bellflower pretreatment method pH Total acidity (%) Chromaticity L (brightness) a (redness) b (yellowness) Reserve 1 Raw bellflower crushing
Short-time warming extract
(80 ℃ 30min) 6.21 ± 0.02 0.30 ± 0.01 31.40 ± 0.27 -1.30 ± 0.07 -1.03 ± 0.09 Reserve 2 Raw bellflower crushing + Lactic acid bacteria fermentation (30 ℃ 48h) 4.32 ± 0.01 1.22 ± 0.01 27.80 ± 0.17 -1.57 ± 0.08 0.57 ± 0.30 Reserve 3 Raw bellflower crushing + heating extraction (80 ℃ 15h) 5.27 ± 0.02 0.56 ± 0.06 27.19 ± 0.01 -1.57 ± 0.08 0.57 ± 0.30 Reserve 4 Raw bellflower crushing + high temperature and high pressure extraction (121 ℃ 30min) 5.26 ± 0.03 0.35 ± 0.02 17.43 ± 0.41 -1.81 ± 0.10 -0.65 ± 0.27 Reserve 5 Dried bellflower + water added heating extraction (80 ℃ 15h) 5.35 ± 0.02 0.57 ± 0.01 23.45 ± 0.17 -1.65 ± 0.07 0.75 ± 0.30 Reserve 6 Dried bellflower + water added high temperature and high pressure extraction (121 ℃ 3h) 4.61 ± 0.03 1.09 ± 0.03 17.03 ± 0.38 3.65 ± 0.28 17.49 ± 0.49 Reserve 7 Bellflower (juice liquid) _ normal temperature juice 6.43 ± 0.03 0.28 ± 0.05 32.01 ± 0.13 -0.55 ± 1.96 1.06 ± 0.09

Confirmation of sugar content and physiological activity according to the bellflower pretreatment method

The preliminary 6 sample extracted at 121 ℃ for 3 hours by adding water to the dried bellflower had the highest soluble solids content and the highest antioxidant value as viewed by the total polyphenol content and DPPH radical scavenging ability, but the arin taste was relatively increased. It is believed that the pre-treatment method of bellflower in the preliminary experiment did not significantly affect the reduction of the taste. Therefore, it was confirmed that there is a need for a bellflower pre-treatment method capable of removing the arin taste component that greatly affects palatability while enhancing physiological activity.

series
number Bellflower pretreatment method Sugar content
(° Brix) Total polyphenol
(mg%) DPPH
(%) Arithmetic Reserve 1 Raw bellflower extract (80 ℃ 30min) 0.90 15.47 ± 0.06 7.95 ± 0.53 +++ Reserve 2 Fermented raw bellflower lactic acid bacteria (30 ℃ 48h) 1.83 23.37 ± 0.25 31.51 ± 1.09 +++ Reserve 3 Raw bellflower grind + heating extraction (80 ℃ 15h) 2.47 24.66 ± 1.11 25.18 ± 0.45 +++ Reserve 4 Raw bellflower grind + high temperature and high pressure extraction (121 ℃ 30min) 3.27 25.67 ± 0.34 21.84 ± 0.18 +++ Reserve 5 Dried bellflower + water (80 ℃ 15h) 5.63 65.44 ± 2.36 43.04 ± 1.16 +++ Reserve 6 Dried bellflower + water (121 ℃ 3h) 8.97 143.39 ± 6.25 79.00 ± 1.33 ++++ Reserve 7 Raw bellflower (juice) 3.23 17.95 ± 0.30 4.13 ± 0.63 +++

[Production example]

Preparation of pear juice

The pear juice of the present invention was washed and chopped to a certain size, crushed, and extracted by heating at 80 to 90 ° C. for 30 minutes, and then separating the solids and the juice, followed by filtration.

Preparation of aronia juice

The aronia juice of the present invention is a juice of aronia fruit. Specifically, a ripe aronia is harvested, washed with water, then rinsed after rinsing, and heated at 60 to 70 ° C. for 30 minutes to apply pigment and usefulness. After extracting the components, the solid and the juice were separated and then filtered and used.

[Example]

Example 1. Preparation of black bellflower with different bellflower ripening periods

In order to develop a bellflower pretreatment method in which the arin taste is removed and the physiological activity is excellent, it has been found that physiological activity increases and the arin taste decreases by maturing bellflower after various attempts. As a bellflower for use as a food material for processing, it was considered economic and convenience in the manufacturing process to prevent cost increase, and it was also possible to manufacture raw bellflower, but raw bellflower has a disadvantage of severe fluctuations in price depending on the time of purchase and damage during storage. There was a dried bellflower. The black bellflower production method was well washed and sliced without peeling, so that the dried bellflower was immersed in water for 1 hour, and steamed at normal pressure for 1 hour. The increased bellflower was placed in a pot of 75 ± 3 ℃ and aged for 9 days.

Example 2. Preparation of bellflower soup by the proportion of pectin added

In Example 1, a bellflower blueberry was prepared using a black bellflower extract (aged 8 days after steaming dried bellflower), which had the highest palatability in relation to the arin taste. Pectin is a component used as a gelling agent in combination with sugar and acid during fruit jelly production. In the present invention, in order to find out whether pectin can be used to make properties (viscosity) that consumers can prefer when manufacturing black bellflower blue, As shown in Table 3], after mixing the raw materials and mixing according to the mixing ratio, the mixture was heated and concentrated at 85 ° C for 30 minutes so that the sugar content was about 60 Brix. Cooled for a while to prepare a bellflower.

number Doraji Office Rice oligosaccharide Vitamin C pectin Sum One 30 69.5 0.5 0 100.0 2 30 69.4 0.5 0.1 100.0 3 30 69.3 0.5 0.2 100.0 4 30 69.2 0.5 0.3 100.0 5 30 69.1 0.5 0.4 100.0 6 30 69.0 0.5 0.5 100.0

       (Unit: parts by weight)

Example 3. Preparation of Dorajicheong by ratio of glutinous rice added

Prepared Dorajicheong in the same manner as in Example 2, but added glutinous rice powder instead of pectin to make sure that the glutinous rice starch was heated and heated to increase the viscosity, thereby enhancing the physical properties of Dorajicheong. After 10 minutes before the Dorajicheong was completed, it was prepared by adding glutinous rice powder.

number Bellflower
Extract Rice oligosaccharide Vitamin C Glutinous rice powder Sum One 30 69.5 0.5 0 100.0 2 30 67.5 0.5 2 100.0 3 30 65.5 0.5 4 100.0 4 30 63.5 0.5 6 100.0 5 30 61.5 0.5 8 100.0 6 30 59.5 0.5 10 100.0

(Unit: parts by weight)

Example 4. Preparation of bellflower blueberry according to the addition ratio of black bellflower extract and pear juice

In addition to bellflower, pear juice is known to be effective against lung and bronchial diseases, and it is also a fruit preferred by teenagers and young people because it has a refreshing and sweet taste. In the present invention, in order to confirm the improvement of the quality of the black bellflower blueberry according to the addition ratio of the extract of black bellflower and pear juice, a black bellflower blueberry was prepared in the same manner as in Example 2, except that it was prepared with the composition shown in Table 5 below.

number Bellflower
Extract Pear juice Rice oligosaccharide Vitamin C pectin Sum One 0 60 39.2 0.5 0.3 100.0 2 10 50 39.2 0.5 0.3 100.0 3 20 40 39.2 0.5 0.3 100.0 4 30 30 39.2 0.5 0.3 100.0 5 40 20 39.2 0.5 0.3 100.0 6 50 10 39.2 0.5 0.3 100.0 7 60 0 39.2 0.5 0.3 100.0

(Unit: parts by weight)

Example 5. Preparation of bellflower blueberry according to the addition ratio of black bellflower extract, pear juice and aronia juice

To increase the physiological activity and palatability of Dorajicheong, an aronia juice solution, which has been in the spotlight as a functional material, was selected, and mixed with bellflower extract, pear juice, and aronia juice at the ratios shown in [Table 6], as in Example 2 Black Dorajicheong was prepared by the method.

number Bellflower
Extract Pear juice Aaronia Juice Rice oligosaccharide pectin Vitamin C Sum One 30 30 0 39.6 0.3 0.1 100.0 2 30 29 One 39.6 0.3 0.1 100.0 3 30 25 5 39.6 0.3 0.1 100.0 4 30 20 10 39.6 0.3 0.1 100.0 5 30 10 20 39.6 0.3 0.1 100.0

(Unit: parts by weight)

 [Experimental Example]

DPPH radical scavenging activity

During aging, the bellflower sample was ground with a blender for 1 minute, and then 10 times of distilled water was added, followed by extraction with 300 rpm shaking for 1 hour. After filtration, it was diluted 40-fold and used as a sample for DPPH analysis. DPPH radical scavenging activity was measured by the electron donating ability, which is a method for measuring the degree of antioxidant, and according to the method of Blios MS (1958). After adding 0.8 mL of a 0.4 mM DPPH (2,2-diphenyl-1-picrylhydrazyl) solution to 0.2 mL of the extract, shake for 10 seconds, and stand at room temperature for 10 minutes, and measure absorbance at 525 nm using a spectrophotometer. The electron donating ability was expressed as a percentage of the absorbance of the sample addition control and the control without addition of the sample.

ABTS radical scavenging activity

During aging, the bellflower sample was ground with a blender for 1 minute, and then 10 times of distilled water was added, followed by extraction with 300 rpm shaking for 1 hour. After filtration, it was diluted 40-fold and used as a sample for DPPH analysis. For antioxidant activity, 2,2'-azino-3-ethlybenzothiazoline-6-sulfonic acid (ABTS) and radical scavenging activity were measured (24). 7.4 mM ABTS and 2.6 mM potassium persulphate was the formation of ABTS cation allowed to stand in a dark for one day the solution at 735 nm molar extinction coefficient so that the absorbance value is 1.4 ~ 1.5 (ε = 3.6 × 10 4 M -1 cm - ^It was diluted with distilled water using ¹ ). A change in absorbance was measured after exactly 30 minutes by adding 50 μL of the jam extract diluted 40-fold with ethanol to 1 mL of the diluted ABTS solution. The scavenging activity of ABTS radicals was expressed in mg TE (Trolox equivalent antioxidant capacity) / g extract residue (ER).

Chromaticity analysis

Dorajicheong's chromaticity measurement is the average value of three measurements using a chromaticity colorimeter (CM-5, KONICA MINOLTA OPTICS) .The brightness is L (lightness), the redness is a value (redness), and the yellowness is b value ( yellowness).

Total polyphenol content analysis

The total polyphenol content was analyzed based on the principle that Folin-Ciocalteu phenol reagent develops molybdenum blue as a result of reduction by the extract's polyphenolic compound (Leong LP, 2002). After diluting Dorajicheong at a constant rate for 30 minutes at 300 rpm at room temperature, it was filtered under reduced pressure and used as an analytical sample. 2 mL of 2% Na ₂ CO ₃ solution was added to 0.1 mL of each sample, and then left for 3 minutes to stand for 50 minutes. % Folin-Ciocalteu reagent 100 μL was added and after 30 minutes, the absorbance value of the reaction solution was measured at 750 nm. A calibration curve was prepared using the standard material, gallic acid (Sigma).

Viscosity and solubility (annealability) analysis

The viscosity of Dorajicheong was assessed by sensory test method for 10 employees in their 20s and 50s and 10 researchers at Chungcheongbuk-do Agricultural Technology Institute (100% viscosity per rice oligosaccharide (the degree of flow when pouring with a spoon) 1, the viscosity of jam Was marked as 5 (no flowability, high viscosity, and does not easily fall off the spoon). The solubility was expressed as 5 points on the degree of loosening when the Dorajicheong was put in cold water and stirred (1 was not released (not soluble), 5 was very well released).

Arin taste intensity analysis

The intensity of the arid taste of black bellflower was evaluated by sensory test method of 13 employees and researchers in their 20s and 50s at Chungcheongbuk-do Agricultural Technology Institute (marked as the intensity of arithmetic + very weak, +++++ very strong) Did).

Sensory evaluation

The sensory test was conducted with 10 employees and researchers in their 20s and 50s at Chungcheongbuk-do Agricultural Technology Institute, using a 9-point rating method. The evaluation items include color, flavor, taste, and texture. (texture) and overall acceptability were scored (1 is very bad, 9 is very good).

pH and total acid content

The pH and total acid content of the raw materials of Doragi Cheong and Doraji Cheong were measured. The pH was measured using a pH meter (Sartorius AG, Gottingen, Germany), and 2 to 3 drops of 1% phenolphthalein was added to 10 mL of silver sample, and titrated until it became light red (pH 8.2 to 8.3) with 0.1 N NaOH. . The consumption of NaOH consumed in titration was expressed in terms of total acid using the organic acid coefficient corresponding to acetic acid.

Reduced sugar measurement

Reducing sugar was measured by modifying the Dinitrosalicylic acid (DNS) method. 200 μL of the 100-fold diluted sample and 400 μL of the DNS solution were mixed, and the sample was centrifuged (10,000 rpm, 1 minute), immersed in boiling water for 5 minutes, and 1 mL of distilled water was added. After mixing again, the supernatant was centrifuged to measure absorbance at 550 nm using a spectrophotometer (Carry UV-Vis spectrophotometer, Agilent Technologies, Santa Clara CA, USA). At this time, the sugar quantity was converted from the standard curve prepared by experiment in the same manner as the above method using glucose (Sigma-Aldrich Co., St. Louis, MO, USA) as a standard.

[Experiment result]

The results of the examples, comparative examples and experimental examples are as follows.

1. Check the quality characteristics of black bellflower according to the maturation period of bellflower

1-1. Water absorption rate before bellflower production

As a result of various attempts to develop a bellflower material that removes the arin taste and has increased physiological activity, it was found that steaming the bellflower was steamed and then aged. It is important that the black bellflower has sufficient softening, moisture content, and aging temperature and duration. In the case of raw bellflower, the moisture content is sufficient, so it can be aged as it is after steaming, but in order to satisfy these conditions, dried bellflower was immersed in water for 1 hour at room temperature, so that the dried bellflower was immersed for 1 hour at room temperature. Steam was increased sufficiently for 1 hour. At high pressure, the same effect can be achieved in a shorter time. As a result, after drying with steam, the dried bellflower showed a weight increase rate of about 4 times, and the moisture content was 76.7%.

number Bellflower weight time Weight increase rate Moisture content
(%) Case 1 Early drying bellflower 300 - 1.00 6.0 Case 2 After immersion in water 884 1 hours 2.95 32.5 Case 3 After steaming 1126 1 hours 3.75 76.7

Aging temperature 75 ± 3 ℃

1-2. Check quality characteristics according to the maturation period of black bellflower

The arin taste intensity is a sensory test, and the experimenter eats and marks the sample every day, and the rest of the analysis is analyzed using extracts. As the black bellflower ripening period passed, the pH decreased and the total acid increased. The brightness decreased from 31.69 to 7.59, the redness increased, and the yellowness increased and then decreased on the 8th day. The arin taste decreased rapidly on the 5th day, hardly felt on the 7th and 8th days, and the bitter and sour tastes occurred on the 9th day. It is thought that if the aging period is too long, the quality deteriorates due to the bitter taste caused by hydrolysis.

ferment
term pH Total
(%) Chromaticity Arin strength
(Sensory test) Other L (brightness) a (redness) b (yellowness) 0 days 5.77 0.12 31.69 -0.72 3.00 +++++ 1 day 5.28 0.19 25.06 -1.44 1.42 ++++ 2 days 5.05 0.19 23.13 -1.41 1.62 ++++ 3 days 4.86 0.16 21.98 -1.70 1.83 ++++ 4 days 4.50 0.25 16.16 -1.47 5.41 +++ 5 days 4.38 0.24 15.49 -1.06 6.68 ++ 6 days 4.15 0.28 12.16 0.00 8.45 ++ 7 days 4.07 0.27 11.86 2.09 10.24 + 8 days 3.94 0.36 8.65 3.60 7.02 + 9 days 3.88 0.41 7.59 4.07 5.76 + Bitter and sour

1-3. Confirmation of antioxidant activity according to the maturation period of black bellflower

The reduced sugar content increased with the aging period of the black bellflower, and it was found to decrease slightly on the 9th day, and it is thought that some sugars contributed to the creation of sour taste.

The physiological activity increased from 123.97 mg% before aging to 440.50 mg% on the 9th day of aging, and the antioxidant activity observed by DPPH and ABTS radical scavenging activity also showed the same results.

ferment
term Reducing sugar
(%) Total polyphenol
(mg%) Electron donating ability
(DPPH,%) ABTS
(%) 0 days 0.34 123.97 12.32 12.76 1 day 3.60 179.99 18.54 17.57 2 days 5.81 175.89 18.86 15.92 3 days 6.62 182.79 17.73 16.02 4 days 10.17 248.28 24.00 21.00 5 days 11.60 249.64 27.69 24.49 6 days 12.32 303.21 36.65 29.23 7 days 14.00 350.18 43.89 32.52 8 days 15.27 402.86 55.45 39.07 9 days 14.51 440.50 60.09 43.62

1-4. Check the saponin content in black bellflower

The dried large (powder) and black bellflower (powder) were extracted under the same conditions, and the saponin content was analyzed.

sample Irradiation Phonin (%) Dried bellflower extract 2.82 Black bellflower (aged 8 days) extract 6.02

In consideration of the quality characteristics and preference, among these black bellflower aging, it is considered that it is most desirable to mature for 7-8 days.

2. Check the quality characteristics of Dorajicheong according to the amount of pectin added

As shown in [Table 11], when 100% of rice oligosaccharide (67 ° Brix) was 1, the change in viscosity according to the amount of pectin was not large, and the solubility in cold water was observed to solve well in hot water under all conditions. It was confirmed. The overall preference was judged to be influenced by the sugar content by concentration rather than the amount of pectin added, and it was found that the preference was high when it was above 60 brix.

number pectin Sugar content
(° Brix) yield(%) viscosity In cold water
Melting degree In hot water
Melting degree
(Annealing) Overall
Preference One 0 59 41.5 - 3 5 4.00 2 0.1 58 41.5 0.75 3 5 4.14 3 0.2 58 41.4 0.9 3 5 5.28 4 0.3 61 41.2 1.3 3 5 6.85 5 0.4 63 40.6 1.7 3 5 6.42 6 0.5 65 41.0 2.0 3 5 6.85

-Viscosity is 1 for low viscosity and 5 for very high viscosity.

-Solubility in water is rarely solved as 1, and very soluble as 5

3. Check the quality characteristics of Dorajicheong according to the amount of glutinous rice added

In order to improve the physical properties of Black Dorajicheong, quality characteristics were investigated after adding glutinous rice to prepare blueberry. As a result, as shown in [Table 12], when the glutinous rice powder is 2 ~ 4%, the preference is very good, such as texture. It appeared, but above that, it decreased rapidly. When more than 6% of glutinous rice powder was added, a phenomenon occurred that it was difficult to dissolve with a spoon. In particular, it is thought that it is not desirable to improve the viscosity of Dorajicheong with glutinous rice because the use of Dorajicheong can be very limited because it is not soluble in cold and hot water.

number Glutinous rice
powder Sugar content
(° Brix) yield
(%) Viscosity
(5 point method) Degree of soluble in cold water Dissolves in hot water
(Annealing) Overall
Preference One 0 59 41.7 One 3 5 4.14 2 2 64 42.4 One 1.5 3 6.85 3 4 65 42.3 3 One 2 7.42 4 6 61 41.6 3.5 One One 5.28 5 8 65 42.1 4 One One 2.14 6 10 61 43.2 5 One One 1.00

-Viscosity: rice oligosaccharide 1 (connected and flows from the spoon), jam 5 (does not flow from the spoon)

-Melting degree (solubility, looseness): 1 loose, 5 loose

4. Check the quality characteristics of Dorajicheong according to the ratio of black bellflower extract and pear juice added

In order to improve the quality of Black Dorajicheong, as a result of analyzing the quality characteristics after preparing Dorajicheong by varying the addition ratio of bellflower and pear juice, as shown in [Table 13] below, viscosity, pH, total acid, etc. It was found that there was no, and the total polyphenol was also different according to the degree of concentration, but there was no significant difference. The degree of dissolution in cold water tended to decrease slightly as the bellflower extract addition ratio increased, but it was found that it dissolves well in hot water.

In addition, as shown in [Table 14], the chromaticity of Dorajicheong according to the ratio of black bellflower and pear juice was increased, and the brightness, redness, and yellowness of both bellflowers decreased as the extract ratio of bellflower extract increased. As a result of the sensory test, the preference increased as the bellflower extract increased, and the taste was preferred for the 4th and 5th blend ratios. This is thought to be because the amount of pear juice added is relatively low, because it has little flavor and taste of bellflower and is relatively low in taste. If the ratio of bellflower extract is high, it is judged that the preference is lowered because the arin taste remains.

number Bellflower: pear Sugar content
(° Brix) viscosity pH Total
(%) Total polyphenol
(mg%) Degree of soluble in cold water Degree of soluble in hot water (annealability) One 0:60 53 1.0 3.92 0.28 490.08 5 5 2 10:50 48 1.2 3.86 0.28 401.96 4 5 3 20:40 47 1.2 3.81 0.28 383.41 3 5 4 30:30 47 1.2 3.75 0.33 387.80 2.5 5 5 40:20 46 1.2 3.73 0.32 355.65 2.5 5 6 50:10 49 1.2 3.72 0.31 394.83 2.5 5 7 60: 0 51 1.5 3.68 0.31 467.59 2.5 4

-Viscosity: Rice oligosaccharide 1, jam 5 (does not flow from the spoon)

-Melting degree (solubility, looseness): 1 not loosened, 5 well loosened

number sample Chromaticity Sensory test Bellflower ship L a b color incense flavor Organization Overall preference One 0 60 27.67 -1.6 7.51 4.42 5.71 5.28 5.28 5.28 2 10 50 14.33 7.32 12.78 5.28 6.57 5.28 5.42 5.28 3 20 40 9.43 6.8 7.33 6.14 6.42 6.14 6.14 6.14 4 30 30 6.46 3.54 3.36 7.42 6.71 7.14 6.71 7.28 5 40 20 5.36 3.25 2.88 7.42 7.14 7.42 5.28 7.55 6 50 10 4.45 1.84 1.79 7.28 7.14 5.14 6.71 5.28 7 60 0 4.08 1.27 1.17 7.42 6.71 4.14 6.57 4.42

5. Check the quality characteristics of Dorajicheong according to the ratio of black bellflower extract, pear juice and aronia added

To improve the physiological activity and palatability of Dorajicheong, quality characteristics were analyzed after the production of Dorajicheong by adding Aaronia juice, which has recently been spotlighted as a functional material. As a result, the total polyphenol content increased rapidly as the amount of the Aaronia juice added increased. The brightness and yellowness of Dorajicheong decreased, and the redness decreased after showing the highest value when 5% of Aronia juice was added. The sensory test showed that overall Aaronia juice was improved by adding the juice, but when the Aaronia juice exceeded 10%, the characteristics of Aaronia became stronger and the properties of the bellflower were obscured. Also decreased.

number Sugar content
(° Brix) yield
(%) Viscosity pH Total
(%) Total polyphenol (mg%) Degree of soluble in cold water Degree of dissolving in hot water (annealability) One 48 75.79 One 3.97 0.19 472.23 2.5 5 2 49 74.47 One 3.92 0.19 479.70 3.0 5 3 47 78.90 2 3.88 0.20 564.27 3.0 5 4 51 70.97 2.5 3.91 0.19 676.90 3.0 5 5 56 72.61 3.0 3.86 0.20 883.80 3.0 5

number Chromaticity Sensory test L (brightness) a (redness) b (yellowness) color incense flavor Organization Overall preference One 6.42 3.93 3.77 6.14 6.85 6.58 5.71 6.28 2 6.00 3.72 3.45 6.42 7.00 6.28 5.71 7.14 3 5.95 4.29 3.13 6.57 7.14 7.14 7.14 8.42 4 4.85 3.61 1.88 7.14 6.00 6.28 7.28 7.28 5 3.53 2.51 0.40 7.28 5.42 5.14 7.42 5.28

Claims (12)

As a manufacturing method of Black Dorajicheong,
a) after immersing the dried bellflower in water, increasing the temperature at 100-120 ° C. for 60 ± 10 minutes;
b) preparing the black bellflower by maturing the increased bellflower at 70-80 ° C for 7-9 days;
c) preparing a black bellflower extract by hot water extraction of the black bellflower;
d) adding and stirring pear juice, aronia juice, pectin, sugars and acidulant to the black bellflower extract prepared in step c); And
e) Concentrating while heating the product of step d); containing, the manufacturing method of the black bellflower rust is removed.
delete delete According to claim 1,
Step d) is 10 to 50 parts by weight of pear juice, 10 to 50 parts by weight of aronia juice, 1 to 10 parts by weight of aronia juice, 0.1 to 0.5 parts by weight of pectin, 10 to 50 parts by weight of sugar and 0.1 to 0.5 parts by weight of acidulant Addition, the manufacturing method of black bellflower rust with the arin taste removed.
According to claim 1,
The sugars from step d) include sugar, maltose, glucose, xylitol, sorbitol, mannitol, lactitol, polyglycitol, erythritol, maltitol, isomalt, isomaltoligosaccharide, xyloligosaccharide, fructooligosaccharide, galactooligosaccharide, rice Oligosaccharide, stevioside, sucralose, nahanwa, licorice extract, acesulfame potassium, one or more selected from the group consisting of tomatine, the manufacturing method of black doraji cheongrin arin taste is removed.
According to claim 1,
The acidulant is citric acid, tartaric acid, malic acid, fumaric acid, succinic acid, and any one or more selected from the group consisting of vitamin C, the manufacturing method of black doraji cheongrin taste is removed.
According to claim 1,
The step e) is to concentrate by heating at 85 ± 5 ° C. for 30 to 60 minutes, and the method of manufacturing the black bellflower soup from which the arin taste is removed.
According to claim 1,
The concentration of step e) is to concentrate so that the sugar content of the black bellflower rust is 60 ± 5 brix, and the method of manufacturing the black bellflower peach with the astringent taste removed.
According to claim 1,
After the step e), further comprising the step of putting the heated black bellflower stew in a container and sterilizing at 70-80 ° C for 10-20 minutes, then cooling at 25-35 ° C for 10-20 minutes, The manufacturing method of Black Dorajicheong with the arin taste removed.
10 to 50 parts by weight of black bellflower extract, 10 to 50 parts by weight of pear juice, 1 to 10 parts by weight of aronia juice, 0.1 to 0.5 parts by weight of pectin, 10 to 50 parts by weight of saccharides and 0.1 to 0.5 parts by weight of acidulant,
The black bellflower extract,
a) after immersing the dried bellflower in water, increasing the temperature at 100-120 ° C. for 60 ± 10 minutes;
b) preparing the black bellflower by maturing the increased bellflower at 70-80 ° C for 7-9 days; And
c) extracting the black bellflower by hot water to prepare a black bellflower extract; characterized in that it is prepared by a manufacturing method comprising, a composition for producing black bellflower rust with no arin taste removed.
delete The method of claim 10,
The sugar of the black bellflower is 60 ± 5 Brix, and the composition for preparing black bellflower pepper with the astringent taste removed.