KR102173223B1 - Food composition containing extract of roasted codonopsis lanceolata or roasted platycodon grandiflorum - Google Patents

Abstract

The present invention relates to a food composition comprising a stir-fried burdock or stir-fried bellflower extract and a method for producing the same, and in particular, reduces the bitter taste of burdock and bellflower, and further improves efficacy and antioxidant activity, while providing a savory taste and ease of consumption. It relates to a food composition in the form of an enhanced jelly.

Description

Stick gel containing sauteed burdock or sauteed bellflower extract {FOOD COMPOSITION CONTAINING EXTRACT OF ROASTED CODONOPSIS LANCEOLATA OR ROASTED PLATYCODON GRANDIFLORUM}

The present invention relates to a food composition comprising a stir-fried burdock or stir-fried bellflower extract and a method for producing the same.

Burdock is a biennial plant belonging to the Asteraceae family. It is an alkaline food containing a lot of carbohydrates. Inulin is the main component and contains a lot of rich fiber, so it not only increases the amount of bowel movements, but also helps bacteria in the intestine to generate fermentation gas, thereby generating constipation Good for prevention. The main ingredients contained in burdock are arginine, fiber, iron, and tannin. Arginine has a strong effect. Fiber prevents constipation and discharges intestinal waste, and iron helps prevent anemia and hematopoiesis. In addition, tannins have anti-inflammatory properties, stop bleeding and pain, and are good for eczema and hives. In addition, it has various effects such as the effect of improving blood sugar levels by inulin contained in fiber.

Bellflower has been used since ancient times as a medicine to stop phlegm and cough. It grows wild in the mountains and fields of Korea, Japan, and China. Since ancient times, the scientific name is Platycodon grandiflorum, and it is a dicotyledonous plant that is a perennial plant in the campanula family. It is also called Gogyeong (苦梗), Go Gilgyeong (苦桔梗), Sandoraji, Gyeongcho, Doripgi, Sayeopchae, Daeyak, Gilgyeongchae, Hwasangdu, Baekyak, Myeongyopje, Yeongdanghwa, and Jilkyung. The root is thick and fleshy, and the stem grows straight and white juice comes out when cut. Roots are collected in spring and autumn and eaten raw or as herbs. The main ingredient of bellflower is saponin. Gilgyeong (桔梗) of herbal medicine is peeled or dried as it is in the root, and in oriental medicine, it is used for dental fever, waste fever, tonsillitis, and diarrhea. These bellflower roots are dried in oriental medicine called Gilgyeong, and bellflower roots similar to hemp roots are harvested in spring or autumn and dried in the sun to be used for food or medicinal purposes. It works to stop coughing and remove phlegm. It is used for coughing, phlegm, nasal congestion, asthma, bronchitis, pleurisy, sore throat, headache, etc. due to cold, and it is used to treat coughing and sticky phlegm.

The main pharmacological component of bellflower was found to be a triterpenoid-based saponin, which is effective in clearing sputum by promoting bronchial secretion. Saponin components that are particularly observed only in bellflower are known to have several pharmacological effects such as sedation, antipyretic, analgesic, antitussive, expectorant, lowering blood sugar, improving cholesterol metabolism, anticholinergic, anticancer and inhibiting gastric acid distribution.

However, these bellflowers may give a feeling of rejection to the eaters because of their peculiar smell and the bitter taste or unpleasant taste of bellflower itself. Furthermore, when the bellflower is reproduced, it rarely causes minor gastrointestinal disorders, and thus there is a problem that it cannot be provided to a wide range of consumers.

Korean Patent Registration No. 10-1728280

Accordingly, the inventors of the present invention were conducting research to develop a product capable of improving the efficacy and antioxidant activity of burdock and bellflower, while also improving the palatability. Through the process of drying and roasting burdock and bellflower, the unique tuft of burdock and bellflower The present invention was completed by discovering that there is a synergistic effect of useful functions of burdock and bellflower, as well as improving the palatability with a savory taste while reducing bitterness.

Accordingly, it is an object of the present invention to provide a food composition comprising a stir-fried burdock or stir-fried bellflower extract and a method for producing the same.

However, the problem to be solved by the present invention is not limited to the problems described above, and other problems that are not described will be clearly understood by those skilled in the art from the following description.

A first aspect of the present invention provides a food composition comprising a burdock extract, bellflower extract, or a mixture thereof.

A second aspect of the present invention provides a jelly composition comprising the food composition according to the present invention.

A third aspect of the present invention, the step of drying after cutting the burdock or bellflower; First roasting by roasting dried burdock or bellflower; Cooling the first roasted burdock or bellflower; Roasting the burdock or bellflower for a second roasting; Extracting the stir-fried burdock or bellflower with hot water; And it provides a method for producing a food composition according to the present invention comprising the step of concentrating the hot water extract.

The present invention can improve the aroma, taste, and flavor of raw materials through the process of drying and then roasting burdock or bellflower, and increase phenol, flavonoid, and antioxidant activity, and the taste and nutrition are improved by using such roasted burdock or bellflower as the main raw material. It is manufactured in the form of a food composition, especially a jelly composition, so that anyone of all ages can easily consume it anytime, anywhere.

1 is a schematic diagram of a manufacturing process of roasted burdock according to an embodiment of the present invention.
2 is a schematic diagram of a manufacturing process of stir-fried bellflower according to an embodiment of the present invention.
3 shows the results of sensory evaluation of jelly containing stir-fried burdock or stir-fried bellflower according to an embodiment of the present invention.
Figure 4 shows the results of the sensory evaluation of the jelly containing a mixture of stir-fried burdock and stir-fried bellflower according to an embodiment of the present invention.

Hereinafter, embodiments and embodiments of the present invention will be described in detail with reference to the accompanying drawings so that those of ordinary skill in the art can easily implement the present invention.

However, the present invention may be implemented in various different forms, and is not limited to the embodiments and examples described herein. In the drawings, parts irrelevant to the description are omitted in order to clearly describe the present invention, and similar reference numerals are assigned to similar parts throughout the specification.

Throughout the present specification, when a member is said to be positioned "on" another member, this includes not only the case where a member is in contact with another member, but also the case where another member exists between the two members.

In the entire specification of the present invention, when a part "includes" a certain component, it means that other components may be further included rather than excluding other components unless otherwise stated. The terms "about", "substantially", etc. of the degree used throughout the present specification are used at or close to the numerical value when manufacturing and material tolerances specific to the stated meaning are presented. For the sake of understanding, accurate or absolute figures are used to prevent unreasonable use of the stated disclosure by unscrupulous infringers. As used throughout the specification of the present invention, the term "step (to)" or "step of" does not mean "step for".

In the entire specification of the present invention, the term "combination of these" included in the expression of the Makushi format refers to one or more mixtures or combinations selected from the group consisting of the constituent elements described in the expression of the Makushi format. It means to include one or more selected from the group consisting of elements.

Throughout the present specification, the description of "A and/or B" means "A or B, or A and B".

A first aspect of the present invention provides a food composition comprising a burdock extract, bellflower extract, or a mixture thereof.

In one embodiment of the present invention, the burdock extract or bellflower extract may be dried and then extracted from stir-fried burdock or stir-fried bellflower, for example, after roasting dried burdock or bellflower, hot water extraction and concentration. However, it may not be limited thereto. When the burdock or bellflower is dried and then roasted, the total phenol and flavonoid content may increase by about 2 to 4 times and about 2.5 to 10 times, respectively, but may not be limited thereto.

In one embodiment of the present invention, the burdock extract, bellflower extract, or a mixture thereof may be included in 1 to 20% by weight, for example, 5 to 20% by weight, 8 to 20% by weight, 1 to 15% by weight , 1 to 10% by weight, 5 to 15% by weight, or may be included in 8 to 10% by weight, but is not limited thereto.

In one embodiment of the present invention, the burdock extract or bellflower extract may have a sugar content of 50 to 80 brix, for example, may have a sugar content of 65 to 70 brix, but is not limited thereto.

In one embodiment of the present invention, the food composition may be a tablet, capsule, powder, granule, liquid, pill, liquid, syrup, juice, suspension, emulsion, or drop. For example, for formulation in the form of tablets or capsules, the active ingredient may be combined with an oral, non-toxic pharmaceutically acceptable inert carrier such as ethanol, glycerol, water and the like. In addition, if desired or necessary, suitable binders, lubricants, disintegrants and coloring agents may also be included in the mixture. Suitable binders are, but are not limited to, natural sugars such as starch, gelatin, glucose or beta-lactose, corn sweeteners, natural and synthetic gums such as acacia, lacquercanth or sodium oleate, sodium stearate, magnesium stearate, sodium Benzoate, sodium acetate, sodium chloride, and the like. Disintegrants include, but are not limited to, starch, methyl cellulose, agar, bentonite, xanthan gum, and the like. As acceptable pharmaceutical carriers for compositions formulated as liquid solutions, sterilization and biocompatible, saline, sterile water, Ringer's solution, buffered saline, albumin injection solution, dextrose solution, maltodextrin solution, glycerol, ethanol, and One or more of these components may be mixed and used, and other conventional additives such as antioxidants, buffers, and bacteriostatic agents may be added as necessary. In addition, diluents, dispersants, surfactants, binders, and lubricants may be additionally added to prepare injectable formulations such as aqueous solutions, suspensions, emulsions, etc., pills, capsules, granules, or tablets.

In addition, the food composition of the present invention may be used as a functional food or added to various foods. Foods to which the composition of the present invention can be added include, for example, tea, beverages, meat, chocolate, jelly, foods, confectionery, pizza, ramen, other noodles, gum, candy, ice cream, alcoholic beverages, vitamin complexes, and There are health supplements.

In addition, the food composition is a variety of nutrients, vitamins, minerals (electrolytes), synthetic flavors and natural flavors, in addition to burdock extract or bellflower extract, flavoring agents, coloring agents and heavy weight agents (cheese, chocolate, etc.), pectic acid and its Salts, alginic acid and salts thereof, organic acids, protective colloidal thickeners, pH adjusters, stabilizers, preservatives, glycerin, alcohols, carbonates used in carbonated beverages, and the like may be contained.

In addition, the present invention provides a health functional food comprising a burdock extract, bellflower extract, or a mixture thereof as an active ingredient.

The health functional food of the present invention can be manufactured and processed in the form of tablets, capsules, powders, granules, liquids, and pills.

In the present invention, the term "health functional food" refers to a food manufactured and processed using raw materials or ingredients having useful functions for the human body in accordance with the Health Functional Food Act, and regulates nutrients for the structure and function of the human body. It means ingestion for the purpose of obtaining a useful effect for health purposes such as action.

The health functional food of the present invention may contain ordinary food additives, and whether it is suitable as a food additive is determined according to the general rules and general test methods for food additives approved by the Food and Drug Administration, unless otherwise specified. It is judged according to standards and standards.

Examples of the items listed in the food additive process include chemical compounds such as ketones, glycine, calcium citrate, nicotinic acid, and cinnamic acid; Natural additives such as reduced pigment, licorice extract, crystalline cellulose, high color pigment, and guar gum; Mixed preparations, such as a sodium L-glutamate preparation, an alkali additive for noodles, a preservative preparation, and a tar color preparation, etc. are mentioned.

For example, for health functional foods in tablet form, a mixture of burdock extract, bellflower extract, or a mixture thereof with excipients, binders, disintegrants and other additives is granulated by a conventional method, and then a lubricant is added to compress it. Molding, or compression molding of the mixture directly. In addition, the health functional food in the form of a tablet may contain a mating agent or the like, if necessary.

Among the health functional foods in the form of capsules, hard capsules can be prepared by filling a conventional hard capsule with a mixture of burdock extract, bellflower extract, or mixtures thereof, which are active ingredients of the present invention, with additives such as excipients. A mixture obtained by mixing the extract with an additive such as an excipient may be prepared by filling a capsule base such as gelatin. The soft capsules may contain a plasticizer such as glycerin or sorbitol, a colorant, a preservative, and the like, if necessary.

The health functional food in the form of a ring can be prepared by molding a mixture of burdock extract, bellflower extract, or mixtures thereof and excipients, binders, and disintegrants, which are active ingredients of the present invention, by conventionally known methods. Accordingly, it may be coated with a white sugar or other coating agent, or the surface may be coated with a material such as starch or talc.

The health functional food in the form of granules can be prepared in granular form by a conventionally known method of a mixture of burdock extract, bellflower extract, or mixtures thereof and excipients, binders, and disintegrants, which are active ingredients of the present invention. Accordingly, it may contain flavoring agents, flavoring agents, and the like.

A second aspect of the present invention provides a jelly composition comprising the food composition according to the present invention.

In one embodiment of the present invention, the jelly composition can be prepared by mixing the food composition according to the present invention with a sweetening agent, an acidity regulator, a flavoring agent, a tissue improving agent, a preservative, etc., and controlling the strength and texture of the jelly In order to be able to adjust the formulation of the additives.

A third aspect of the present invention, the step of drying after cutting the burdock or bellflower; First roasting by roasting dried burdock or bellflower; Cooling the first roasted burdock or bellflower; Roasting the burdock or bellflower for a second roasting; Extracting the stir-fried burdock or bellflower with hot water; And it provides a method for producing a food composition according to the present invention comprising the step of concentrating the hot water extract.

Hereinafter, it will be described in more detail through examples of the present invention, and the scope of the present invention is not limited by the examples.

[ Example ]

Manufacturing example 1: Preparation of stir-fried burdock

Fried burdock was prepared according to the process shown in FIG. 1. First, the burdock was removed and washed, dried naturally, and cut into a size of 7 to 8 mm. It was hung to a thickness of 20 mm and dried at 75 to 80°C for 14 to 16 hours. The dried burdock was first roasted for 30 minutes at 145~150℃ and then cooled. Then, the roasting burdock material was prepared by second roasting treatment at 110~115℃ for 20 minutes and cooling.

Manufacturing example 2: Preparation of stir-fried bellflower

Fried bellflower was prepared according to the process shown in FIG. 2. First, foreign substances from bellflower were removed, washed, and dried naturally, and cut into a size of 8 to 9 mm. It was hung to a thickness of 15 mm, dried at 70-75℃ for 12-14 hours, and then treated for 20 minutes in a roaster at 150-155℃. After the aeration was completed, the sample was prepared by cooling it down to facilitate extraction. After shredding, roasting bellflower material was prepared by second roasting treatment at 100~105℃ for 35 minutes and cooling.

Manufacturing example 3: Preparation of stir-fried burdock and stir-fried bellflower extract concentrate

To prepare the stir-fried burdock extract, the stir-fried burdock was placed in an extraction concentrator (Cosmo 660-80L) and 5-10 times more water than the stir-fried burdock was added, followed by hot water extraction at 90-95°C for 3 hours. After the extraction was completed, the residue was removed and concentrated at 120° C. under reduced pressure to prepare 65-70 brix.

The stir-fried bellflower concentrate was prepared in the same manner as the extract concentrate of stir-fried burdock.

Example 1: Measurement of activity of burdock and bellflower

Total phenolic and flavonoid content of burdock and bellflower

The content of total phenolic compounds was measured according to the Folin-Denis method (Singleton VL and Rossi JA, 1965) using the principle that a phenolic substance reacts with phosphomolybdic acid to give a blue color. After making 30 mL with distilled water, it was dissolved well, and the filtrate filtered through filter paper (No. 2, Advantec, Tokyo, Japan) was used. 1 mL of Foline-Ciocalteau reagent (Sigma Co., St. Louis, MO, USA) was added to 1 mL of each sample solution, and after 3 minutes, 0.5 mL of 10% Na ₂ CO ₃ solution was added and mixed for 1 hour in a dark room at room temperature. After standing, the absorbance was measured at 760 nm using a spectrophotometer (Libra S 35, Biochrom, Cambridge, England). Using gallic acid (Sigma Co., St. Louis, MO, USA) as a standard, the content of total polyphenol compounds was calculated from the calibration curve obtained by analyzing in the same manner as the sample.

To determine the flavonoid content, 1 mL of distilled water, 0.1 mL of 10% aluminum nitrate, 0.1 mL of 1 M potassium acetate, and 4.3 mL of 80% ethanol were sequentially added to 1 mL of the extract, mixed, and allowed to stand in a dark room at room temperature for 40 minutes, and then absorbance at 415 nm. Measured. The total flavonoid content was calculated from the calibration curve obtained using Quercetin as a standard.

The total phenol content of burdock was 84.3 mg/100 g, but it increased 2.1 times to 181.2 mg/100 g according to the roasting treatment, and 53.2 mg/100 g for bellflower, but 3.2 times increased to 173.4 mg/100 g according to the roasting treatment.

The flavonoid content was 28.3 mg/100 g of burdock and increased to 60.9 mg/100 g according to the roasting process. Bellflower was 6.4 mg/100 g before roasting, but increased 9.3 times to 59.7 mg/100 g after roasting.

The increase in the total phenol and flavonoid content according to the roasting treatment increases the elution of high molecular compounds such as polyphenols due to the softening of the tissue while undergoing a heat treatment process through the roasting treatment, and the increase of browning substances due to the non-enzymatic browning reaction by the heat treatment. It is judged to be caused by.

Antioxidant activity of burdock and bellflower

After taking 5 g of burdock and bellflower to make 50 mL with distilled water, extracting with shaking for 30 minutes, the filtrate filtered through filter paper was used as a 10-fold diluted sample, and a 10-fold diluted sample and distilled water were diluted in equal amounts and used as a 20-fold sample solution.

DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging ability was measured by the method of Blois (Blois MS 1958). The degree of reduction of DPPH radical due to the reaction of the sample solution and electron donating effect for DPPH (Sigma, MO, USA), which is a stable free radical, was measured by absorbance. 0.5 mL of the diluted sample solution was taken, 1 mL of 0.1 mM DPPH solution was added, and after vortex mixing for 10 seconds, the reaction was performed at room temperature for 30 minutes, and the absorbance was measured at 520 nm.

ABTS [2,2-azinobis-(3-ethylbenzo-thiazoline-6-sulphonate)] radical scavenging activity was determined by dissolving potassium persulfate to 2.4 mM in 7 mM ABTS solution according to the method of Re et al. (1999). After reacting for 12 to 16 hours at 415 nm, an ABTs solution adjusted with distilled water so that the absorbance at 415 nm was 1.5 was used, and the same amount of diluted sample solution was mixed with the ABTs solution and reacted at room temperature for 10 minutes to measure the absorbance at 415 nm. I did. Each radical scavenging activity was calculated as the absorbance ratio of the sample-added group to the sample-free group.

DPPH radical scavenging activity showed 44.9% scavenging activity of normal burdock in 10-fold diluted samples, whereas roasted burdock increased by about 30% to 64.0%, and 20 times diluted stir-fried burdock was 61.1%, compared to general burdock. This was high. The DPPH radical scavenging activity of bellflowers increased from 24.7% in general bellflowers to 69.2% according to the roasting treatment, and 68.3% in roasting treatments even in 20 times the sample was superior to that of general bellflowers.

ABTS radical scavenging activity increased from 97.1% of 10-fold diluted burdock extract without roasting treatment to 100% according to roasting treatment, and bellflowers were also more active after roasting than before roasting.

The above results are considered to have significantly increased antioxidant activity in both burdock and bellflower, due to the increase in browning substances and the total phenol and flavonoid substances by roasting.

Manufacturing example 4: Preparation of stir-fried burdock and stir-fried bellflower-containing jelly

Purified water 65.0~68.3%, crystal fructose 16~18%, roasted burdock concentrate 8~10%, locust bean gum 0.800~0.940%, Keltrol T Plus 0.400~0.595%, citric acid 0.3~0.5%, calcium lactate pearl grade 0.3~0.5% , HPMC 0.1~0.3%, gold complex extract liquid 0.2~0.35, enzyme-treated stevia (rich) 0.25%, trisodium citrate 0.10~0.15%, Genutine 310-C 0.05~0.085%, Carrageenan AKW 0.05~0.085% Stir-fried burdock jelly in stick gel form was prepared in (weight ratio).

The stick gel-type stir-fried bellflower-containing jelly was prepared in the same blending ratio as the stir-fried burdock jelly, except that the stir-fried bellflower concentrate was added to 8-10% instead of the content of the stir-fried burdock concentrate.

Example 2: Jelly containing stir-fried burdock and stir-fried bellflower ( Stick gel ) Sensory evaluation

Sensory evaluation of stick gel containing fried burdock and bellflower was applied to commercialization. The sensory evaluation was conducted on a 5-point scale for 30 male and female employees in their 20s and 60s, and the evaluation items were sweet, bitter, color, hardness, aroma, elasticity, and overall acceptability.

Each stick gel such as stir-fried burdock and bellflower was prepared and subjected to sensory evaluation (FIG. 3). The stick gel containing roasted burdock had a high acceptability of 4.2, a bitter taste of 3.2, and a color preference of 3.2. The hardness was 4.5, the fragrance was 2.5, and the acceptability was low, and the elasticity was 4.3, the acceptability, and the overall acceptability was evaluated as 3.0. Stir-fried bellflower stick gel had a sweetness of 4.0, a little lower than burdock, a bitter taste of 3.2, a chromaticity of 3.0, and a hardness of 4.5, similar to burdock, and aroma of 3.3, higher than that of burdock. Resilience was 4.0, higher than burdock, and overall preference, 3.8, higher than burdock.

Reflecting the above results, even if each of the stir-fried burdock stick gel and stir-fried bellflower stick gel were prepared, consumer preference would be expected to be good, but the preference for the mixed manufacturing of stir-fried burdock and stir-fried bellflower was evaluated. First, the same amount of stir-fried burdock and bellflower extracts were mixed and sensory evaluation was conducted by mixing 10% of the extract content as shown above.As shown in FIG.4, the taste of sweetness is 3, the bitterness is 2.2, the color is 2.8, and the hardness Was 4.0, fragrance was 3.3, elasticity was 4.0, and overall acceptability was 3.2.

The above description of the present invention is for illustrative purposes only, and those of ordinary skill in the art to which the present invention pertains will be able to understand that it can be easily modified into other specific forms without changing the technical spirit or essential features of the present invention. will be. Therefore, it should be understood that the embodiments described above are illustrative in all respects and not limiting. For example, each component described as a single type may be implemented in a distributed manner, and similarly, components described as being distributed may also be implemented in a combined form.

The scope of the present invention is indicated by the claims to be described later rather than the detailed description, and it is interpreted that the meaning and scope of the claims, and all changes or modified forms derived from the concept of equivalents thereof are included in the scope of the present invention. Should be.

Claims (6)

Purified water 68.3%, crystal fructose 18%, roasted burdock concentrate 10%, locust bean gum 0.935%, xanthan gum (Keltrol T Plus) 0.595%, citric acid 0.5%, calcium lactate 0.5%, hydroxypropyl methylcellulose (HPMC) 0.3%, Contains roasted burdock extract prepared with a blending ratio (weight ratio) of 0.3% gold complex extract liquid, 0.25% enzyme-treated stevia, 0.15% trisodium citrate, 0.085% carrageenan (Genutine 310-C), and 0.085% carrageenan AKW Stick gel. Purified water 68.3%, crystal fructose 18%, stir-fried bellflower concentrate 10%, locust bean gum 0.935%, xanthan gum (Keltrol T Plus) 0.595%, citric acid 0.5%, calcium lactate 0.5%, hydroxypropyl methylcellulose (HPMC) 0.3%, Contains stir-fried bellflower extract prepared with a blending ratio (weight ratio) of 0.3% gold complex extract liquid, 0.25% enzyme-treated stevia, 0.15% trisodium citrate, 0.085% carrageenan (Genutine 310-C), and 0.085% carrageenan AKW Stick gel.
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