KR102385088B1 - Jelly comprising asparagus extract and method of manufacturing the same - Google Patents
Jelly comprising asparagus extract and method of manufacturing the same Download PDFInfo
- Publication number
- KR102385088B1 KR102385088B1 KR1020190149563A KR20190149563A KR102385088B1 KR 102385088 B1 KR102385088 B1 KR 102385088B1 KR 1020190149563 A KR1020190149563 A KR 1020190149563A KR 20190149563 A KR20190149563 A KR 20190149563A KR 102385088 B1 KR102385088 B1 KR 102385088B1
- Authority
- KR
- South Korea
- Prior art keywords
- asparagus
- extract
- jelly
- weight
- pickles
- Prior art date
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- 235000005340 Asparagus officinalis Nutrition 0.000 title claims abstract description 86
- 235000015110 jellies Nutrition 0.000 title claims abstract description 57
- 239000000284 extract Substances 0.000 title claims abstract description 56
- 239000008274 jelly Substances 0.000 title claims abstract description 55
- 238000004519 manufacturing process Methods 0.000 title claims description 15
- 244000003416 Asparagus officinalis Species 0.000 title abstract description 70
- 239000006260 foam Substances 0.000 claims abstract description 31
- 238000000034 method Methods 0.000 claims abstract description 22
- 230000008961 swelling Effects 0.000 claims abstract description 12
- 235000021110 pickles Nutrition 0.000 claims description 21
- 235000000346 sugar Nutrition 0.000 claims description 21
- 241000234427 Asparagus Species 0.000 claims description 16
- 240000004307 Citrus medica Species 0.000 claims description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 238000002156 mixing Methods 0.000 claims description 9
- 150000001720 carbohydrates Chemical class 0.000 claims description 8
- 229930091371 Fructose Natural products 0.000 claims description 7
- 239000005715 Fructose Substances 0.000 claims description 7
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims description 7
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- 239000004375 Dextrin Substances 0.000 claims description 6
- 229920001353 Dextrin Polymers 0.000 claims description 6
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 6
- 229920000161 Locust bean gum Polymers 0.000 claims description 6
- 235000010418 carrageenan Nutrition 0.000 claims description 6
- 239000000679 carrageenan Substances 0.000 claims description 6
- 229920001525 carrageenan Polymers 0.000 claims description 6
- 229940113118 carrageenan Drugs 0.000 claims description 6
- 235000019425 dextrin Nutrition 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 6
- 235000010420 locust bean gum Nutrition 0.000 claims description 6
- 239000000711 locust bean gum Substances 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- 238000004806 packaging method and process Methods 0.000 claims description 6
- 238000005406 washing Methods 0.000 claims description 6
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- 239000000230 xanthan gum Substances 0.000 claims description 6
- 229920001285 xanthan gum Polymers 0.000 claims description 6
- 229940082509 xanthan gum Drugs 0.000 claims description 6
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 5
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- 238000004659 sterilization and disinfection Methods 0.000 claims description 2
- 240000003768 Solanum lycopersicum Species 0.000 claims 2
- 206010042674 Swelling Diseases 0.000 abstract description 8
- 239000004480 active ingredient Substances 0.000 abstract description 8
- 238000004090 dissolution Methods 0.000 abstract description 8
- 230000002292 Radical scavenging effect Effects 0.000 description 10
- ZTOJFFHGPLIVKC-YAFCTCPESA-N (2e)-3-ethyl-2-[(z)-(3-ethyl-6-sulfo-1,3-benzothiazol-2-ylidene)hydrazinylidene]-1,3-benzothiazole-6-sulfonic acid Chemical compound S\1C2=CC(S(O)(=O)=O)=CC=C2N(CC)C/1=N/N=C1/SC2=CC(S(O)(=O)=O)=CC=C2N1CC ZTOJFFHGPLIVKC-YAFCTCPESA-N 0.000 description 8
- JMGZEFIQIZZSBH-UHFFFAOYSA-N Bioquercetin Natural products CC1OC(OCC(O)C2OC(OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5)C(O)C2O)C(O)C(O)C1O JMGZEFIQIZZSBH-UHFFFAOYSA-N 0.000 description 5
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- 241000227653 Lycopersicon Species 0.000 description 5
- 235000003704 aspartic acid Nutrition 0.000 description 5
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- MGJZITXUQXWAKY-UHFFFAOYSA-N diphenyl-(2,4,6-trinitrophenyl)iminoazanium Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1N=[N+](C=1C=CC=CC=1)C1=CC=CC=C1 MGJZITXUQXWAKY-UHFFFAOYSA-N 0.000 description 5
- IVTMALDHFAHOGL-UHFFFAOYSA-N eriodictyol 7-O-rutinoside Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C=C3C(C(C(O)=C(O3)C=3C=C(O)C(O)=CC=3)=O)=C(O)C=2)O1 IVTMALDHFAHOGL-UHFFFAOYSA-N 0.000 description 5
- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 description 5
- IKGXIBQEEMLURG-BKUODXTLSA-N rutin Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@@H]1OC[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-BKUODXTLSA-N 0.000 description 5
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- 235000005493 rutin Nutrition 0.000 description 5
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- 235000019784 crude fat Nutrition 0.000 description 4
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- 150000002215 flavonoids Chemical class 0.000 description 4
- 235000017173 flavonoids Nutrition 0.000 description 4
- BDAGIHXWWSANSR-UHFFFAOYSA-N methanoic acid Natural products OC=O BDAGIHXWWSANSR-UHFFFAOYSA-N 0.000 description 4
- 150000008442 polyphenolic compounds Chemical class 0.000 description 4
- 235000013824 polyphenols Nutrition 0.000 description 4
- WEVYAHXRMPXWCK-UHFFFAOYSA-N Acetonitrile Chemical compound CC#N WEVYAHXRMPXWCK-UHFFFAOYSA-N 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 238000002835 absorbance Methods 0.000 description 3
- 238000004458 analytical method Methods 0.000 description 3
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- 230000001007 puffing effect Effects 0.000 description 3
- OSWFIVFLDKOXQC-UHFFFAOYSA-N 4-(3-methoxyphenyl)aniline Chemical compound COC1=CC=CC(C=2C=CC(N)=CC=2)=C1 OSWFIVFLDKOXQC-UHFFFAOYSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 235000019750 Crude protein Nutrition 0.000 description 2
- 206010019133 Hangover Diseases 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000002481 ethanol extraction Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000019253 formic acid Nutrition 0.000 description 2
- -1 fructose sugars Chemical class 0.000 description 2
- 238000002203 pretreatment Methods 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
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- 239000010421 standard material Substances 0.000 description 2
- 238000003809 water extraction Methods 0.000 description 2
- TUSDEZXZIZRFGC-UHFFFAOYSA-N 1-O-galloyl-3,6-(R)-HHDP-beta-D-glucose Natural products OC1C(O2)COC(=O)C3=CC(O)=C(O)C(O)=C3C3=C(O)C(O)=C(O)C=C3C(=O)OC1C(O)C2OC(=O)C1=CC(O)=C(O)C(O)=C1 TUSDEZXZIZRFGC-UHFFFAOYSA-N 0.000 description 1
- ZTOJFFHGPLIVKC-UHFFFAOYSA-N 3-ethyl-2-[(3-ethyl-6-sulfo-1,3-benzothiazol-2-ylidene)hydrazinylidene]-1,3-benzothiazole-6-sulfonic acid Chemical compound S1C2=CC(S(O)(=O)=O)=CC=C2N(CC)C1=NN=C1SC2=CC(S(O)(=O)=O)=CC=C2N1CC ZTOJFFHGPLIVKC-UHFFFAOYSA-N 0.000 description 1
- 241000674144 Asparagus albus Species 0.000 description 1
- 239000001263 FEMA 3042 Substances 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 238000007696 Kjeldahl method Methods 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- LRBQNJMCXXYXIU-PPKXGCFTSA-N Penta-digallate-beta-D-glucose Natural products OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@@H]2[C@H]([C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-PPKXGCFTSA-N 0.000 description 1
- 235000004347 Perilla Nutrition 0.000 description 1
- 244000124853 Perilla frutescens Species 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
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- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
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- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
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- USHAGKDGDHPEEY-UHFFFAOYSA-L potassium persulfate Chemical compound [K+].[K+].[O-]S(=O)(=O)OOS([O-])(=O)=O USHAGKDGDHPEEY-UHFFFAOYSA-L 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
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- 239000002994 raw material Substances 0.000 description 1
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- 238000005728 strengthening Methods 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- LRBQNJMCXXYXIU-NRMVVENXSA-N tannic acid Chemical compound OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@@H]2[C@H]([C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-NRMVVENXSA-N 0.000 description 1
- 229940033123 tannic acid Drugs 0.000 description 1
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- 229920002258 tannic acid Polymers 0.000 description 1
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Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/15—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/23—Removal of unwanted matter, e.g. deodorisation or detoxification by extraction with solvents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/31—Mechanical treatment
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Dispersion Chemistry (AREA)
- Molecular Biology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
본 발명은 팽화처리로 조직의 미세조직의 붕괴 및 다공성의 증가로 유효성분의 용출이 증가된 아스파라거스 추출물을 포함하는 젤리포 및 그의 제조방법에 관한 것이다.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
본 발명은 아스파라거스 추출물을 포함하는 젤리포 및 그의 제조방법에 관한 것으로, 보다 상세하게는 팽화 처리를 하여 조직의 미세조직의 붕괴 및 다공성의 증가로 유효성분의 용출이 증가된 아스파라거스 추출물을 포함하는 젤리포 및 그의 제조방법에 관한 것이다.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.
아스파라거스(Asparagus officinalis)는 그리스 로마 시대 때부터 섭취한 고급 채소로 16세기 후반부터 전 세계에 보급되기 시작했으며 우리나라에는 1970년대부터 재배되었다.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.
아스파라거스는 약 300여 종이 있는데 그 중 스페인과 네덜란드 산지의 흰색, 영국과 미국 산지의 녹색, 프랑스 산지의 보라색 아스파라거스를 식용으로 사용한다. 과거에는 흰색 아스파라거스가 많이 생산되었으나 상대적으로 영양소 함량이 낮아 최근에는 녹색 아스파라거스를 주로 이용하고 있다.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.
아스파라거스는 아스파라긴산(aspartic acid)이라는 아미노산을 다량 함유하고 있다. 아스파라긴산은 아스파라거스 특유의 씁쓰름한 맛의 주성분인데, 주로 싹이 튼 콩류에서 발견되며 신진대사를 촉진해 단백질 합성 작용을 돕는다. 피로 회복과 자양강장 효과가 있으며, 아스파라긴산 함유량이 콩나물의 1000배에 이를 정도로 많아 숙취 해소에도 매우 효과적이다.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.
또한, 봉오리에는 유기 화합물인 루틴을 다량 함유하고 있는데 이는 혈관을 강화하고 혈압을 낮춰 고혈압 예방 및 이뇨작용에 효과적이다. 이러한 효능이 있는 루틴은 수용성 성분이므로 아스파라거스를 데친 물도 조리에 활용하는 것이 좋다.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.
아스파라거스를 식품에 활용한 종래기술로는 아스파라거스 등을 포함하는 숙취해소 음료(특허문헌 1 내지 특허문헌 3), 아스파라거스를 포함하는 죽 조성물(특허문헌 4), 아스파라거스 및 차조기잎 성분을 포함하는 떡(특허문헌 5) 등이 개시되어 있을 뿐, 아스파라거스 추출물을 포함하는 젤리포에 대해서는 알려져 있지 않은 실정이다.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.
본 발명자들은 성기와 같은 종래기술의 문제점을 해결하기 위한 연구를 수행한 결과, 아스파라거스를 팽화처리 함으로써 미세조직의 붕괴 및 다공성의 증가하여 유효성분의 용출이 증가된 아스파라거스 추출물을 수득할 수 있음을 알아내고, 본 발명을 완성하였다.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.
따라서, 본 발명의 목적은 미세조직의 붕괴 및 다공성의 증가하여 유효성분의 용출이 증가된 아스파라거스 추출물을 포함하는 젤리포를 제공하는 것이다.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.
본 발명의 다른 목적은 미세조직의 붕괴 및 다공성의 증가하여 유효성분의 용출이 증가된 아스파라거스 추출물을 포함하는 젤리포의 제조방법을 제공하는 것이다.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.
본 발명은 상기와 같은 목적을 딜성하기 위하여, 팽화 처리된 아스파라거스 추출물을 포함하는 젤리포를 제공한다.In order to achieve the above object, the present invention provides a jelly foam containing an asparagus extract treated with swelling.
또한, 본 발명은 (a) 아스파라거스 생채를 세척하고 세절한 후, 열풍 건조하는 단계, (b) 상기 건조된 아스파라거스를 팽화시키는 단계, (c) 상기 팽화된 아스파라거스를 추출하는 단계, 및 (d) 상기 (c) 단계에서 얻은 추출물에, 로커스트콩검, 잔탄검, 카라기난, 덱스트린, 당류 베이스 및 혼합 당절임류를 포함하는 부재료를 첨가하고 혼합한 후, 가열하여 젤리포를 제조하되, 상기 당류 베이스는 올리고당, 액상과당 및 유자과즙을 포함하고, 상기 혼합 당절임류는 한라봉당절임, 유자절임 및 토마토과육을 포함하는 단계를 포함하는, 아스파라거스 추출물을 포함하는 젤리포의 제조방법을 제공한다.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.
본 발명에 의하면, 미세조직의 붕괴 및 다공성의 증가하여 유효성분의 용출이 증가된 아스파라거스 추출물을 포함함으로써, 젤리의 형태를 유지하면서 경도가 높지 않아 손으로 짜먹을 수 있는 젤리포를 제공할 수 있다.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. .
도 1은 본 발명의 일 실시예에 따른 아스파라거스의 전처리 과정을 나타내는 것이다.
도 2는 아스파라거스 추출물의 공정 처리별 성상을 비교한 결과를 나타내는 사진이다.
도 3은 아스파라거스 추출물의 공정 처리별 루틴 성분의 함량을 비교한 결과를 나타낸 것이다.
도 4는 아스파라거스 추출물의 공정 처리별 총 폴리페놀 및 플라보노이드 함량을 비교한 결과를 나타낸 것이다.
도 5는 아스파라거스 추출물의 공정 처리별 DPPH 라디칼 소거능을 비교한 결과를 나타낸 것이다.
도 6은 아스파라거스 추출물의 공정 처리별 ABTS 라디칼 소거능을 비교한 결과를 나타낸 것이다.
도 7은 아스파라거스 추출물의 공정 처리별 아스파라긴산의 함량을 비교한 결과를 나타낸 것이다.
도 8은 본 발명의 일 실시예에 따른 아스파라거스 추출물을 포함하는 젤리포의 제조 공정도를 나타낸 것이다.
도 9는 본 발명의 일 실시예에 따라 제조된 아스파라거스 추출물을 포함하는 젤리포의 성상을 나타내는 사진이다.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.
본 발명의 일 구현예는 팽화 처리된 아스파라거스 추출물을 포함하는 젤리포에 관한 것이다.One embodiment of the present invention relates to a jelly foam comprising an asparagus extract treated with swelling.
아스파라거스 생채 또는 상기 아스파라거스 생체를 열풍 건조시킨 아스파라거스를 추출한 추출물은 아스파라거스의 독특한 풋내와 맛 때문에 가공 공정에 바로 적용할 수 없다.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.
따라서, 전처리 방법으로 아스파라거스 생채를 덖음 처리(roasting)하여 사용하는 것이 일반적이다. 그러나, 팽화 처리(puffing)를 할 경우 미세조직의 붕괴 및 다공성의 증가로 유효성분의 용출이 증가되는 장점이 있다. 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.
본 발명의 상기 아스파라거스 추출물을 포함하는 젤리포는 전체 중량에 대하여, 상기 팽화 처리된 아스파라거스 추출물을 50~95 중량%, 바람직하게는 70~80 중량%로 포함할 수 있다.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.
본 발명의 상기 아스파라거스 추출물을 포함하는 젤리포는 보다 바람직하게는 전체 중량에 대하여, 상기 아스파라거스 추출물 74.4 중량%, 로커스트콩검 0.2 중량%, 잔탄검 0.2 중량%, 카라기난 0.2 중량%, 덱스트린 10 중량%, 당류 베이스 10 중량% 및 혼합 당절임류 5 중량%를 포함할 수 있다.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.
본 발명의 상기 젤리포에 포함되는 상기 당류 베이스는 올리고당, 액상과당 및 유자과즙을 포함할 수 있다.The saccharide base included in the jelly pot of the present invention may include oligosaccharides, high fructose and citron juice.
상기 당류 베이스는 바람직하게는 상기 젤리포 전체 중량에 대하여, 올리고당 4.5 중량%, 액상과당 4.5 중량% 및 유자과즙 10 중량%를 포함할 수 있다.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.
본 발명의 상기 젤리포에 포함되는 상기 혼합 당절임류는 한라봉당절임, 유자절임 및 토마토과육을 포함할 수 있다.The mixed sugar pickles included in the jelly pho of the present invention may include Hallabong sugar pickles, citron pickles, and tomato pulp.
상기 혼합 당절임류는 바람직하게는 상기 젤리포 전체 중량에 대하여, 한라봉당절임 2 중량%, 유자절임 2 중량% 및 토마토과육 1 중량%를 포함할 수 있다.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.
본 발명의 상기 젤리포에서, 상기 추출물은 팽화 처리된 아스파라거스의 열수 추출물 또는 에탄올 추출물, 바람직하게는 열수 추출물일 수 있다.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.
본 발명의 다른 구현예는 (a) 아스파라거스 생채를 세척하고 세절한 후, 열풍 건조하는 단계, (b) 상기 건조된 아스파라거스를 팽화시키는 단계, (c) 상기 팽화된 아스파라거스를 추출하는 단계, 및 (d) 상기 (c) 단계에서 얻은 추출물에, 로커스트콩검, 잔탄검, 카라기난 , 덱스트린, 당류 베이스 및 혼합 당절임류를 포함하는 부재료를 첨가하고 혼합한 후, 가열하여 젤리포를 제조하는 단계를 포함하는, 아스파라거스 추출물을 포함하는 젤리포의 제조방법에 관한 것이다.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.
본 발명의 상기 젤리포의 제조방법에 첨가되는 상기 당류 베이스는 올리고당, 액상과당 및 유자과즙을 포함할 수 있다.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.
상기 당류 베이스는 바람직하게는 상기 젤리포 전체 중량에 대하여, 올리고당 4.5 중량%, 액상과당 4.5 중량% 및 유자과즙 10 중량%를 첨가할 수 있다.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.
본 발명의 상기 젤리포의 제조방법에 첨가되는 상기 혼합 당절임류는 한라봉당절임, 유자절임 및 토마토과육을 포함할 수 있다.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.
상기 혼합 당절임류는 바람직하게는 상기 젤리포 전체 중량에 대하여, 한라봉당절임 2 중량%, 유자절임 2 중량% 및 토마토과육 1 중량%를 첨가할 수 있다.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.
본 발명의 상기 아스파라거스 추출물을 포함하는 젤리포의 제조방법은, (a) 아스파라거스 생채를 세척하고 세절한 후, 55~65℃에서 10~20시간 동안 열풍 건조하는 단계, (b) 상기 건조된 아스파라거스를 2.5~3.5 Mpa의 압력으로 240~260℃에서 2~4분간 팽화시키는 단계, (c) 상기 팽화된 아스파라거스를 65~75℃에서 2~4시간 동안 열수 추출 또는 에탄올 추출하는 단계, 및 (d) 상기 (c) 단계에서 얻은 추출물에 상기 부재료를 첨가하고 혼합한 후, 95~105℃,에서 10~20분 동안 가열하여 젤리포를 제조하는 단계를 포함할 수 있다.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.
본 발명의 상기 아스파라거스 추출물을 포함하는 젤리포의 제조방법은, 바람직하게는 (a) 아스파라거스 생채를 세척하고 세절한 후, 60℃에서 10~13시간, 보다 바람직하게는 13시간 동안 열풍 건조하는 단계, (b) 상기 건조된 아스파라거스를 3 Mpa, 바람직하게는 3 Mpa의 압력으로 250℃에서 3분간 팽화시키는 단계, (c) 상기 팽화된 아스파라거스를 70℃에서 3시간 동안 열수 추출 또는 에탄올 추출하는 단계, 및 (d) 상기 (c) 단계에서 얻은 추출물에 상기 부재료를 첨가하고 혼합한 후, 100℃에서 15분 동안 가열하여 젤리포를 제조하는 단계를 포함할 수 있다.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.
본 발명의 상기 아스파라거스 추출물을 포함하는 젤리포의 제조방법은, 상기 (d) 단계 후에, (e) 상기 제조된 젤리포를 정량 충진하여 소포장하는 단계, (f) 상기 소포장한 젤리포를 100~110℃의 온도에서 10~20분간 후살균하는 단계, 및 (g) 상기 후살균 처리된 젤리포를 냉각시킨 후, 박스 포장을 하는 단계를 더 포함할 수 있다.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.
본 발명의 상기 아스파라거스 추출물을 포함하는 젤리포의 제조방법은, 바람직하게는 상기 (d) 단계 후에, (e) 상기 제조된 젤리포를 12g씩 정량 충진하여 소포장하는 단계, (f) 상기 소포장한 젤리포를 105℃의 온도에서 15분간 후살균하는 단계, 및 (g) 상기 후살균 처리된 젤리포를 냉각시킨 후, 박스 포장을 하는 단계를 더 포함할 수 있다.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.
이하, 실시예를 통하여 본 발명을 구체적으로 설명한다. 그러나, 하기의 실시예는 본 발명을 보다 상세하게 설명하기 위한 것일 뿐, 본 발명의 권리범위가 이들에 의해 한정되는 것은 아니다.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.
<실시예 1> 덖음(roasting)과 팽화(puffing)의 비교 분석 <Example 1> Comparative analysis of roasting and puffing
1. 실험재료1. Experimental materials
아스파라거스 원료는 강원도 춘천시 서면에서 채취한 5년생 아스파라거스의 순을 사용하였다.Asparagus raw material used was the sprouts of 5-year-old asparagus collected in Seomyeon, Chuncheon-si, Gangwon-do.
아스파라거스의 전처리는 도 1에서 보는 바와 같이, 상기 아스파라거스 순 생채 또는 상기 생체를 열풍 건조(60℃)한 시료를 3 MPa의 압력 및 250℃의 온도에서 3분간 팽화 처리(puffing)하거나, 80℃의 온도에서 72시간 동안 덖음 처리(roasting)하였다. 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. 실험방법2. Experimental method
(1) 일반성분 분석(1) General component analysis
일반성분 분석은 AOAC법에 따라 수분은 105℃에서 상압 건조법을 이용하였고, 조단백질은 킬달법으로 자동 단백질 분석기(kjeltec™8400, Foss, Hoganas, Sweden)을 이용하였다.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.
조지방은 Soxhlet법으로 조지방 추출기(Soxtec™8000, Foss, Hoganas, Sweden)를 이용하였으며, 조회분은 600℃의 직접 회화법으로 정량하고 탄수화물 함량은 100-(회분+조단백+조지방+수분)으로 계산하였다. 식이섬유는 식이섬유 자동추출 장치(Fibertec™, Foss, Hoganas, Sweden)를 이용한 효소 중량법으로 분석하였다. 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) 루틴(2) routine
루틴 분석은 시료 0.2 g에 70% ethanol 5 mL 첨가하여 30분 동안 쉐이킹한 시료를 5,000 rpm으로 10분간 원심분리한 뒤 상등액을 0.45 μm 막 필터(membrane filter)에 통과시켜, 여과액 1 μL를 UPLC(NANOSPACE NASCA2, Shiseido, Japan)에 주입하였다.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).
이 때 사용한 컬럼은 Cadenza CD-C18(100×3 mm, 3 μm)이고, 검출기는 UV detector(검출파장: 260 nm), 이동상 용액은 0.1% formic acid in D-water/0.1% formic acid in acetonitrile, 속도는 0.3 mL/min, 시간은 23분, 컬럼 오븐의 온도는 30℃, 주입량은1 μL 이었다. 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) 총 폴리페놀 함량 및 플라보노이드 함량 측정(3) Determination of total polyphenol content and flavonoid content
총 폴리페놀 함량은 추출물 0.2 mL와 증류수 1.8 mL에 Folin-Ciocalteu’s phenol 시약을 0.2 mL 넣어, 3분간 반응시킨 후 Na2CO3 포화용액 0.4 mL 넣고 증류수 1.4 mL를 첨가하여 암소에서 반응시킨 다음, 분광광도계(DU-730, Beckman Coulter, Brea, CA, USA)로 720 nm에서 측정하였고, 표준물질은 탄닌산(tannic acid)를 사용하였다.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.
총 플라보노이드 함량은 시료 1 mL에 증류수 4 mL와 5% NaNO2 0.3 mL를 넣고 실온에서 5분간 방치한 다음, 10% AlCl3 0.3 mL를 넣어 반응시킨 후 1 M NaOH 2 mL와 증류수 2.4 mL를 첨가하여 분광광도계 510 nm에서 측정하였고, 표준물질로 루틴(rutin)을 사용하였다.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 라디칼 및 ABTS 라디칼 소거능(4) DPPH radical and ABTS radical scavenging ability
DPPH 라디칼 소거능은 추출물 0.2 mL에 0.2 mM DPPH(1,1-dipheyl-2- picryl-hydrazyl) 용액 0.8 mL를 혼합하여 암소에서 30분간 반응시킨 후, 마이크로플레이트 리더(UVM-340, ASYS Hitech GmbH, Eugendorf, Austria)를 이용하여 517 nm에서 흡광도를 측정하였다. 이 때, 대조구로는 항산화제로 알려진 아스크로브산(ascorbic acid)를 사용하였고, 다음의 식을 이용하여 계산하였다.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.
DPPH 라디칼 소거능(%) = (1-) 100 DPPH radical scavenging ability (%) = (1- ) 100
ABTS 라디칼 소거능은 방법을 변형하여 측정하였다. 7.4 mM ABTS 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) 용액과 2.6 mM 과황산칼륨을 혼합하여 암실에서 15시간 동안 반응시켜 ABTS 양이온을 형성시킨 후, 734 nm에서 흡광도 값이 0.70±0.02가 되도록 무수에탄올을 이용하여 조절하였다. ABTS radical scavenging ability was measured by modifying the method. A 7.4
시료 20 μL에 300 μL의 희석된 ABTS 용액을 혼합한 뒤 20분 동안 반응시켜 마이크로플레이트 리더(microplate reader)의 734 nm에서 흡광도를 측정하였다. ABTS 라디칼 소거능은 다음 식에 의하여 값을 백분율로 나타내었다.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.
ABTS 라디칼 소거능(%) = (1-) 100 ABTS radical scavenging ability (%) = (1- ) 100
3. 결과3. Results
(1) 추출물 공정처리별 성상 비교(1) Comparison of properties by extract process treatment
도 2에서 보는 바와 같이, 아스파라거스를 팽화(puffing) 처리시 덖음(roasting) 처리보다 조직의 미세조직의 붕괴 및 다공성이 증가되었다.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) 추출물의 공정 처리별 성분함량 비교(2) Comparison of component content by process of extract
하기 표 1은 수분, 탄수화물, 단백질, 지방질, 섬유소(fiber) 회분과 같은 일반성분을 비교한 결과를 나타낸 것이다.Table 1 below shows the results of comparing general components such as moisture, carbohydrates, proteins, lipids, and fiber ash.
또한, 도 3 내지 도 7에서 보는 바와 같이, 아스파라거스를 팽화 처리시 덖음 처리보다 루틴과 총 폴리페놀함량, 총 플라보노이드 함량 및 아스파라긴산의 함량이 높았고, DPPH 라디칼 소거능과 ABTS 라디칼 소거능이 높았다.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.
<실시예 2> 아스파라거스 추출물을 포함하는 젤리포의 제조<Example 2> Preparation of jellies containing asparagus extract
도 8에서 보는 바와 같이, 아스파라거스 생채를 세척 및 세절하여 60℃에서 13시간 동안 열풍 건조시킨 아스파라거스를 3Mpa의 압력으로 250℃에서 3분간 팽화시킨 후, 상기 팽화된 아스파라거스를 70℃의 온도에서 3시간 동안 열수하여 아스파라거스 추출물을 얻었다.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.
하기 표 2(단위: 중량%)의 배합비에 따라, 상기에서 얻은 아스파라거스 추출물 74.4 중량%에 부재료로 로커스트콩검 0.2 중량%, 잔탄검 0.2 중량%, 카라기난 0.2 중량%, 덱스트린 10 중량%, 당류 베이스 10 중량% 및 혼합 당절임류 5 중량%를 첨가하고 혼합한 후, 100℃에서 15분 동안 가열하여 젤리포를 제조하였다.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,
상기 제조된 젤리포를 12g씩 정량 충진하여 소포장하고, 상기 소포장한 젤리포를 105℃의 온도에서 15분간 후살균한 후, 상기 살균 처리된 젤리포를 냉각시킨 다음, 박스 포장을 하였다.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.
<실험예> 아스파라거스 추출물을 포함하는 젤리포의 성상 및 물성<Experimental Example> Properties and properties of jelly foam containing asparagus extract
도 9는 상기 실시예 2에서 아스파라거스 추출물을 포함하는 젤리포의 성상을 나타낸 것으로서, 형태를 유지하면서 경도가 높지 않아 손으로 짜먹을 수 있고, 이지컷(easy cut) 포장지의 사용이 가능함을 알 수 있다.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.
또한, 도 9의 ① 내지 ④에 의한 젤리포의 물성을 비교한 결과는 하기 표 3과 같다. 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.
상술한 바와 같이 본 발명의 바람직한 실시예를 참조하여 설명하였지만, 본 발명의 기술 분야에서 통상의 지식을 가진 통상의 기술자라면 하기의 청구범위에 기재된 본 발명의 사상 및 영역으로부터 벗어나지 않는 범위 내에서 본 발명을 다양하게 수정 및 변경시킬 수 있음을 이해할 수 있을 것이다. 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.
본 발명에 의하면, 미세조직의 붕괴 및 다공성의 증가하여 유효성분의 용출이 증가된 아스파라거스 추출물을 포함함으로써, 젤리의 형태를 유지하면서 경도가 높지 않아 손으로 짜먹을 수 있는 젤리포를 제공할 수 있기 때문에, 본 발명이 속하는 기술분야에 유용하게 적용될 수 있다.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)
전체 중량에 대하여, 상기 아스파라거스 추출물 74.4 중량%, 로커스트콩검 0.2 중량%, 잔탄검 0.2 중량%, 카라기난 0.2 중량%, 덱스트린 10 중량%, 당류 베이스 10 중량% 및 혼합 당절임류 5 중량%를 포함하되,
상기 당류 베이스는 올리고당, 액상과당 및 유자과즙을 포함하고,
상기 혼합 당절임류는 한라봉당절임, 유자절임 및 토마토과육을 포함하는 것을 특징으로 하는 아스파라거스 추출물을 포함하는 젤리포.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.
(b) 상기 건조된 아스파라거스를 팽화시키는 단계;
(c) 상기 팽화된 아스파라거스를 추출하는 단계; 및
(d) 상기 (c) 단계에서 얻은 추출물에, 로커스트콩검, 잔탄검, 카라기난 , 덱스트린, 당류 베이스 및 혼합 당절임류를 포함하는 부재료를 첨가하고 혼합한 후, 가열하여 젤리포를 제조하되, 상기 당류 베이스는 올리고당, 액상과당 및 유자과즙을 포함하고, 상기 혼합 당절임류는 한라봉당절임, 유자절임 및 토마토과육을 포함하는 단계를 포함하는, 아스파라거스 추출물을 포함하는 젤리포의 제조방법.(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.
(a) 아스파라거스 생채를 세척하고 세절한 후, 55~65℃에서 10~20시간 동안 열풍 건조하는 단계;
(b) 상기 건조된 아스파라거스를 2.5~3.5 Mpa의 압력으로 240~260℃에서 2~4분간 팽화시키는 단계;
(c) 상기 팽화된 아스파라거스를 65~75℃에서 2~4시간 동안 열수 추출 또는 에탄올 추출하는 단계; 및
(d) 상기 (c) 단계에서 얻은 추출물에 상기 부재료를 첨가하고 혼합한 후, 95~105℃에서 10~20분 동안 가열하여 젤리포를 제조하는 단계를 포함하는 아스파라거스 추출물을 포함하는 젤리포의 제조방법.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.
(e) 상기 제조된 젤리포를 정량 충진하여 소포장하는 단계;
(f) 상기 소포장한 젤리포를 100~110℃의 온도에서 10~20간 후살균하는 단계; 및
(g) 상기 후살균 처리된 젤리포를 냉각시킨 후, 박스 포장을 하는 단계를 더 포함하는 것을 특징으로 하는 아스파라거스 추출물을 포함하는 젤리포의 제조방법.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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