KR102385088B1 - Jelly comprising asparagus extract and method of manufacturing the same - Google Patents

Abstract

The present invention relates to a jelly foam containing an asparagus extract having an increased dissolution of an active ingredient due to the collapse of the microstructure of the tissue and an increase in porosity by swelling treatment and a method for preparing the same.

Description

Jelly foam containing asparagus extract and manufacturing method thereof

The present invention relates to a jelly foam containing an asparagus extract and a method for producing the same, and more particularly, to a jelly containing an asparagus extract in which the dissolution of an active ingredient is increased due to the collapse of the microstructure of the tissue and an increase in porosity by swelling treatment. It relates to a cloth and a method for manufacturing the same.

Asparagus ( Asparagus officinalis ) is a high-grade vegetable consumed since the Greek and Roman times, and it began to be distributed around the world from the late 16th century, and has been cultivated in Korea since the 1970s.

There are about 300 kinds of asparagus, of which white from Spain and the Netherlands, green from England and America, and purple from France are used for food. In the past, a lot of white asparagus was produced, but recently green asparagus is mainly used because of its relatively low nutrient content.

Asparagus contains a large amount of an amino acid called aspartic acid. Aspartic acid is the main component of the characteristic bitter taste of asparagus. It is mainly found in sprouted beans and promotes metabolism to help protein synthesis. It has the effect of relieving fatigue and nourishing and tonic, and the content of aspartic acid is 1000 times higher than that of bean sprouts, so it is very effective in relieving a hangover.

In addition, the bud contains a large amount of rutin, an organic compound, which is effective in preventing hypertension and diuresis by strengthening blood vessels and lowering blood pressure. Rutin, which has this effect, is a water-soluble ingredient, so it is good to use water blanched asparagus for cooking.

As a prior art utilizing asparagus for food, a hangover relieving drink containing asparagus (Patent Document 1 to Patent Document 3), a porridge composition containing asparagus (Patent Document 4), rice cake containing asparagus and perilla leaf components ( Patent Document 5) and the like are only disclosed, but the situation is not known about the jelly foam containing the asparagus extract.

Laid-Open Patent Publication No. 10-2016-0081500 Laid-Open Patent Publication No. 10-2006-0040936 Laid-Open Patent Publication No. 10-2015-0144101 Laid-Open Patent Publication No. 10-2014-0041638 Laid-open Patent Publication No. 10-2018-0066581

As a result of conducting research to solve the problems of the prior art such as the genital organ, the present inventors found that it is possible to obtain an asparagus extract with increased dissolution of active ingredients by disintegration of microstructure and increase in porosity by swelling treatment of asparagus. and completed the present invention.

Accordingly, it is an object of the present invention to provide a jellied foam comprising an asparagus extract having an increased dissolution of an active ingredient due to the collapse of the microstructure and an increase in porosity.

Another object of the present invention is to provide a method for producing a jelly follicle comprising an asparagus extract having an increased dissolution of an active ingredient due to an increase in microstructure disruption and porosity.

In order to achieve the above object, the present invention provides a jelly foam containing an asparagus extract treated with swelling.

In addition, the present invention provides a step of (a) washing and shredding raw asparagus, drying with hot air, (b) expanding the dried asparagus, (c) extracting the expanded asparagus, and (d) In the extract obtained in step (c), locust bean gum, xanthan gum, carrageenan, dextrin, sugar base and mixed sugar pickles are added and mixed, and then heated to prepare jelly pods, wherein the sugar base includes oligosaccharides, high fructose and citron juice, and the mixed sugar pickles include Hallabong sugar pickles, citron pickles and It provides a method for producing a jelly po, comprising the step of including tomato flesh, asparagus extract.

According to the present invention, by including the asparagus extract having increased dissolution of the active ingredient due to the collapse of the microstructure and the increase in porosity, it is possible to provide a jelly po which can be squeezed by hand because the hardness is not high while maintaining the shape of the jelly. .

1 shows a pretreatment process of asparagus according to an embodiment of the present invention.
2 is a photograph showing the result of comparing the properties of each process treatment of the asparagus extract.
Figure 3 shows the results of comparing the content of the rutin component for each process of the asparagus extract.
Figure 4 shows the results of comparing the total polyphenol and flavonoid content of each process treatment of the asparagus extract.
5 shows the results of comparing the DPPH radical scavenging ability of the asparagus extract for each process treatment.
6 shows the results of comparing the ABTS radical scavenging ability for each process treatment of the asparagus extract.
7 shows the results of comparing the content of aspartic acid for each process treatment of the asparagus extract.
8 is a view showing a manufacturing process diagram of a jelly pom including an asparagus extract according to an embodiment of the present invention.
Figure 9 is a photograph showing the properties of the jelly foam containing the asparagus extract prepared according to an embodiment of the present invention.

One embodiment of the present invention relates to a jelly foam comprising an asparagus extract treated with swelling.

Raw asparagus or an extract extracted from asparagus obtained by drying the asparagus living body with hot air cannot be directly applied to the processing process because of the unique green flavor and taste of asparagus.

Therefore, it is common to use raw asparagus as a pretreatment method by roasting it. However, when puffing is performed, there is an advantage in that the dissolution of the active ingredient is increased due to the collapse of the microstructure and the increase in porosity.

The jelly foam containing the asparagus extract of the present invention may contain 50 to 95% by weight of the asparagus extract, preferably 70 to 80% by weight, based on the total weight.

The jelly foam containing the asparagus extract of the present invention is more preferably, based on the total weight, 74.4% by weight of the asparagus extract, 0.2% by weight of locust bean gum, 0.2% by weight of xanthan gum, 0.2% by weight of carrageenan, 10% by weight of dextrin, It may include 10% by weight of sugar base and 5% by weight of mixed pickles.

The saccharide base included in the jelly pot of the present invention may include oligosaccharides, high fructose and citron juice.

The sugar base may include 4.5 wt% of oligosaccharides, 4.5 wt% of fructose liquid, and 10 wt% of citron juice based on the total weight of the jelly foam.

The mixed sugar pickles included in the jelly pho of the present invention may include Hallabong sugar pickles, citron pickles, and tomato pulp.

The mixed sugar pickles may include 2 wt% of hallabong sugar pickles, 2 wt% citron pickles, and 1 wt% tomato pulp based on the total weight of the jellies.

In the jelly foam of the present invention, the extract may be a hot water extract or an ethanol extract of asparagus treated with swelling, preferably a hot water extract.

Another embodiment of the present invention provides (a) washing and mincing raw asparagus, drying with hot air, (b) expanding the dried asparagus, (c) extracting the expanded asparagus, and ( d) adding and mixing auxiliary materials including locust bean gum, xanthan gum, carrageenan, dextrin, saccharide base and mixed pickles to the extract obtained in step (c), mixing, and heating to prepare jelly foam , It relates to a method for manufacturing a jelly pom comprising an asparagus extract.

The saccharide base added to the method for manufacturing the jelly pho of the present invention may include oligosaccharides, high fructose sugars, and citron juice.

For the sugar base, 4.5 wt% of oligosaccharide, 4.5 wt% of liquid fructose, and 10 wt% of citron juice may be added based on the total weight of the jelly foam.

The mixed pickled sugar added to the method for producing the jelly pho of the present invention may include hallabong pickled sugar, pickled citron, and tomato pulp.

Preferably, the mixed pickled sugars may be added with 2 wt% of Hallabongdang pickles, 2 wt% of citron pickles and 1 wt% of tomato pulp based on the total weight of the jelly pom.

The manufacturing method of the jelly foam containing the asparagus extract of the present invention comprises the steps of (a) washing and shredding raw asparagus, followed by hot air drying at 55 to 65° C. for 10 to 20 hours, (b) the dried asparagus A step of swelling for 2 to 4 minutes at 240 ~ 260 ℃ at a pressure of 2.5 ~ 3.5 Mpa, (c) hot water extraction or ethanol extraction of the expanded asparagus at 65 ~ 75 ℃ for 2 ~ 4 hours, and (d) ) After adding and mixing the sub-materials to the extract obtained in step (c), heating at 95 to 105° C. for 10 to 20 minutes to prepare a jelly pom.

The manufacturing method of the jelly foam containing the asparagus extract of the present invention preferably comprises the steps of (a) washing and mincing raw asparagus, followed by hot air drying at 60° C. for 10 to 13 hours, more preferably for 13 hours. , (b) swelling the dried asparagus at a pressure of 3 Mpa, preferably 3 Mpa, at 250° C. for 3 minutes, (c) hot water extraction or ethanol extraction of the expanded asparagus at 70° C. for 3 hours , and (d) adding and mixing the sub-materials to the extract obtained in step (c), and then heating at 100° C. for 15 minutes to prepare a jelly foam.

The manufacturing method of the jelly pods containing the asparagus extract of the present invention, after the step (d), (e) the steps of filling the prepared jelly pods in a quantity and small packaging, (f) the small packaged jelly pods 100 ~ After sterilizing for 10 to 20 minutes at a temperature of 110 ° C., and (g) cooling the post-sterilized jelly foam, it may further include the step of box packaging.

The manufacturing method of the jelly foam containing the asparagus extract of the present invention, preferably, after step (d), (e) filling the prepared jelly foam by 12 g in a quantitative manner, (f) the small packaging After sterilizing the jelly foam at a temperature of 105° C. for 15 minutes, and (g) cooling the post-sterilization treated jelly foam, the method may further include packaging the box.

Hereinafter, the present invention will be described in detail through examples. However, the following examples are only for illustrating the present invention in more detail, and the scope of the present invention is not limited thereto.

<Example 1> Comparative analysis of roasting and puffing

1. Experimental materials

Asparagus raw material used was the sprouts of 5-year-old asparagus collected in Seomyeon, Chuncheon-si, Gangwon-do.

Asparagus pre-treatment is, as shown in FIG. 1, the raw asparagus or a sample obtained by hot air drying (60 ° C) of the living body at a pressure of 3 MPa and a temperature of 250 ° C. for 3 minutes at a temperature of 250 ° C. It was roasted at the temperature for 72 hours.

2. Experimental method

(1) General component analysis

For general component analysis, atmospheric drying was used at 105° C. for moisture according to the AOAC method, and an automatic protein analyzer (kjeltec™ 8400, Foss, Hoganas, Sweden) was used for crude protein as the Kjeldahl method.

For crude fat, a crude fat extractor (Soxtec™8000, Foss, Hoganas, Sweden) was used by the Soxhlet method. The crude fat was quantified by direct aeration method at 600℃, and the carbohydrate content was calculated as 100- (ash + crude protein + crude fat + water). did. Dietary fiber was analyzed by enzymatic gravimetric method using an automatic dietary fiber extraction device (Fibertec™, Foss, Hoganas, Sweden).

(2) routine

For routine analysis, 5 mL of 70% ethanol was added to 0.2 g of the sample, and the sample shaken for 30 minutes was centrifuged at 5,000 rpm for 10 minutes, and then the supernatant was passed through a 0.45 μm membrane filter, and 1 μL of the filtrate was UPLC (NANOSPACE　NASCA2, Shiseido, Japan).

The column used at this time was Cadenza CD-C18 (100×3 mm, 3 μm), the detector was a UV detector (detection wavelength: 260 nm), and the mobile phase solution was 0.1% formic acid in D-water/0.1% formic acid in acetonitrile. , the rate was 0.3 mL/min, the time was 23 min, the temperature of the column oven was 30 °C, and the injection amount was 1 μL.

(3) Determination of total polyphenol content and flavonoid content

To determine the total polyphenol content, add 0.2 mL of Folin-Ciocalteu's phenol reagent to 0.2 mL of extract and 1.8 mL of distilled water, react for 3 minutes, add 0.4 mL of saturated Na ₂ CO ₃ solution, add 1.4 mL of distilled water, and react in the dark, followed by spectroscopy It was measured at 720 nm with a photometer (DU-730, Beckman Coulter, Brea, CA, USA), and tannic acid was used as a standard material.

To determine the total flavonoid content, add 4 mL of distilled water and 0.3 mL of 5% NaNO ₂ to 1 mL of sample, leave at room temperature for 5 minutes, add 0.3 mL of 10% AlCl ₃ to react, and then add 2 mL of 1 M NaOH and 2.4 mL of distilled water. was measured at 510 nm spectrophotometer, and rutin was used as a standard material.

(4) DPPH radical and ABTS radical scavenging ability

DPPH radical scavenging ability was measured by mixing 0.8 mL of 0.2 mM DPPH (1,1-dipheyl-2-picryl-hydrazyl) solution with 0.2 mL of extract and reacting in the dark for 30 minutes, followed by a microplate reader (UVM-340, ASYS Hitech GmbH, The absorbance was measured at 517 nm using Eugendorf, Austria). In this case, ascorbic acid, known as an antioxidant, was used as a control, and it was calculated using the following formula.

)

100 DPPH radical scavenging ability (%) = (1-

)

100

ABTS radical scavenging ability was measured by modifying the method. A 7.4 mM ABTS 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) solution and 2.6 mM potassium persulfate were mixed and reacted in the dark for 15 hours to form ABTS cations. Absorbance values at 734 nm Anhydrous ethanol was used to adjust this to 0.70±0.02.

After mixing 300 μL of diluted ABTS solution with 20 μL of the sample, it was reacted for 20 minutes, and absorbance was measured at 734 nm of a microplate reader. The ABTS radical scavenging ability was expressed as a percentage by the following equation.

)

100 ABTS radical scavenging ability (%) = (1-

)

100

3. Results

(1) Comparison of properties by extract process treatment

As shown in FIG. 2 , when asparagus was subjected to puffing treatment, the collapse and porosity of the microstructure of the tissue were increased compared to the roasting treatment.

(2) Comparison of component content by process of extract

Table 1 below shows the results of comparing general components such as moisture, carbohydrates, proteins, lipids, and fiber ash.

In addition, as shown in FIGS. 3 to 7 , when asparagus was swollen, the rutin, total polyphenol content, total flavonoid content, and aspartic acid content were higher than that of the soybean treatment, and the DPPH radical scavenging ability and ABTS radical scavenging ability were high.

<Example 2> Preparation of jellies containing asparagus extract

As shown in FIG. 8 , asparagus freshly washed and chopped and dried with hot air at 60° C. for 13 hours was expanded at 250° C. under a pressure of 3 Mpa for 3 minutes, and then the expanded asparagus was heated at 70° C. for 3 hours. It was heated for a while to obtain an asparagus extract.

According to the blending ratio of Table 2 (unit: wt%), locust bean gum 0.2% by weight, xanthan gum 0.2% by weight, carrageenan 0.2% by weight, dextrin 10% by weight, sugar base 10 to 74.4% by weight of the asparagus extract obtained above After adding and mixing wt% and 5 wt% of the mixed pickles, the mixture was heated at 100° C. for 15 minutes to prepare a jelly foam.

12 g of the prepared jelly pods were quantitatively filled and packaged, and the small-packed jelly pods were post-sterilized at a temperature of 105° C. for 15 minutes, then the sterilized jelly pods were cooled and then box-packed.

<Experimental Example> Properties and properties of jelly foam containing asparagus extract

Figure 9 shows the properties of the jelly foam containing the asparagus extract in Example 2, and it can be seen that the shape is maintained and the hardness is not high, so it can be squeezed by hand, and easy cut wrapping paper can be used. there is.

In addition, the results of comparing the physical properties of the jelly foam according to ① to ④ of FIG. 9 are shown in Table 3 below.

Although described with reference to preferred embodiments of the present invention as described above, those of ordinary skill in the art can view the present invention within the scope without departing from the spirit and scope of the present invention as set forth in the following claims. It will be understood that various modifications and variations of the invention are possible.

According to the present invention, by including the asparagus extract with increased dissolution of the active ingredient due to the collapse of the microstructure and the increase in porosity, it is possible to provide a jelly po that can be squeezed by hand because the hardness is not high while maintaining the shape of the jelly. Therefore, it can be usefully applied to the technical field to which the present invention pertains.

Claims (7)

In the jelly foam containing the swelling-treated asparagus extract,
Based on the total weight, 74.4% by weight of the asparagus extract, 0.2% by weight of locust bean gum, 0.2% by weight of xanthan gum, 0.2% by weight of carrageenan, 10% by weight of dextrin, 10% by weight of sugar base and 5% by weight of mixed pickles,
The saccharide base includes oligosaccharides, liquid fructose and citron juice,
The mixed sugar pickles are jellied foam containing asparagus extract, characterized in that it comprises hallabong sugar pickles, citron pickles, and tomato pulp. delete delete According to claim 1, wherein the extract is a jelly foam containing an asparagus extract, characterized in that the hot water extract or ethanol extract of asparagus treated with swelling. (a) washing and chopping raw asparagus, drying with hot air;
(b) swelling the dried asparagus;
(c) extracting the expanded asparagus; and
(d) To the extract obtained in step (c), add and mix auxiliary materials including locust bean gum, xanthan gum, carrageenan, dextrin, saccharide base and mixed pickles, and then heat to prepare a jelly po, but the saccharides The base includes oligosaccharides, fructose liquid, and citron juice, and the mixed sugar pickles include pickled Hallabongdang, pickled citron, and tomato pulp. 6. The method of claim 5,
(a) washing and mincing raw asparagus, drying with hot air at 55 to 65° C. for 10 to 20 hours;
(b) swelling the dried asparagus at a pressure of 2.5 to 3.5 Mpa at 240 to 260° C. for 2 to 4 minutes;
(c) extracting the swollen asparagus with hot water or ethanol at 65 to 75° C. for 2 to 4 hours; and
(d) adding and mixing the sub-materials to the extract obtained in step (c), and then heating at 95 to 105° C. for 10 to 20 minutes to prepare a jelly po. manufacturing method. The method of claim 6, wherein after step (d),
(e) filling the prepared jelly po by quantitative filling and small packaging;
(f) sterilizing the small-packed jelly foam at a temperature of 100 to 110° C. for 10 to 20 minutes; and
(g) After cooling the post-sterilization-treated jelly foam, the method for producing a jelly foam containing asparagus extract, characterized in that it further comprises the step of box packaging.

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