KR102535736B1 - Method for pretreatment of vegetable and vegetable pretreatmented therefrom - Google Patents

Abstract

The present invention relates to a method for pre-treating vegetables for enhancing functionality and a vegetable pre-treated according to the method, comprising: (A) treating the vegetable in a saline solution; And (B) processing the vegetables treated with saline solution with ultrasonic waves; by including, the antioxidant activity is excellent, the weight is increased without decreasing after heating, and the texture is excellent.

Description

Method for pretreatment of vegetables for enhancing functionality and pretreated vegetables according to the method {Method for pretreatment of vegetable and vegetable pretreatmented therefrom}

The present invention relates to a method for pre-treating vegetables with excellent antioxidant activity, an increase in weight without a decrease in weight after heating, and an excellent texture, and vegetables pre-treated thereby.

According to the recent dietary and lifestyle habits of modern people, extrinsic factors such as smoking, drinking, and excessive exercise or intrinsic factors such as metabolic processes in the body cause oxidative stress caused by excessive reactive oxygen species. It is known that DNA damage caused by this induces a very high correlation with cancer development.

Humans are exposed to various harmful environments throughout their lives, and these harmful environments often contain genetically mutagenic substances or carcinogens, and among human lifestyles, dietary factors and smoking are the most direct factors. .

Most nutritional epidemiological studies report that steady intake of fruits and vegetables is the most powerful preventive factor against chronic degenerative diseases including cancer and cardiovascular disease. In particular, it has been reported that the intake of phytochemicals, which are contained in large amounts in vegetables, contributes to improving health such as defense function, immune function, anti-aging, and stress relief in the body.

The Korean Nutrition Society suggested the daily intake of vegetables as 350 g. However, according to data reported by the Korea Health Industry Development Institute in 2011, 90% of adults in Korea do not consume enough vegetables, and most people do not meet the recommended daily intake. is a trend Therefore, even if the Korean people consume a small amount in order to prevent diseases, a plan to consume vegetables with excellent functionality must be urgently prepared.

On the other hand, 'food for infants' refers to a type of food for special use, manufactured and processed for the purpose of substituting a meal for infants and young children, and 'baby food' corresponds to food for infants and young children.

In the domestic baby food market, in the form of using a milk bottle in the past, products that are spoon-fed in the form of powder and granules in packaging similar to powdered milk have recently been released, and retort products and bottled products are also sold as supplementary products.

In the meantime, various baby food products have been released to meet the needs of consumers, but the size of the baby food market is shrinking due to the decline in the birth rate and the spread of breastfeeding. is leading to a decrease in

As a countermeasure for this, some food companies, including small and medium-sized enterprises (SMEs), are launching and selling refrigerated and frozen premium baby food in the form of 'home-made' mother-made and fed differentiated from existing baby food products.

Therefore, the development of vegetables with excellent functionality is required, and functional foods such as premium baby food using such functional vegetables are required.

Republic of Korea Patent No. 2084158 Republic of Korea Patent No. 1093413

An object of the present invention is to provide a method for pretreatment of vegetables with excellent antioxidant activity, no weight loss after heating, and excellent texture.

In addition, another object of the present invention is to provide vegetables pretreated according to the above manufacturing method.

In addition, another object of the present invention is to provide a food containing the pre-treated vegetables.

To achieve the above object, the vegetable pre-treatment method for enhancing the functionality of the present invention includes (A) treating the vegetable in a saline solution; And (B) processing the vegetables treated with the saline solution with ultrasonic waves; may include.

The vegetables may be at least one selected from the group consisting of root vegetables, fruit vegetables, and leafy vegetables.

The vegetable is at least one root vegetable selected from the group consisting of carrots, sweet potatoes, potatoes, burdock, ginger and taro; One or more types of fruit and vegetables selected from the group consisting of sweet pumpkin, cucumber, tomato, eggplant, red pepper and green pepper; It may be at least one selected from the group consisting of cabbage, Chinese cabbage, lettuce, celery, shoots, water parsley, crown daisy, butterbur, spinach, asparagus, and one or more leafy vegetables selected from the group consisting of bamboo shoots.

In the step (A), the saline solution may be a salt dissolved in an amount of 1 to 10 parts by weight based on 100 parts by weight of water.

In step (A), the saline solution may be one or more salts selected from the group consisting of sodium chloride, potassium chloride, potassium phosphate, calcium lactate, calcium sulfate and sodium citrate dissolved in water.

In the step (A), the vegetable may be treated by immersing it in a saline solution at 90 to 150 ° C. for 1 to 10 minutes.

In step (B), ultrasonic treatment may be performed for 2 to 10 minutes at a frequency of 30 to 60 Hz.

In step (B), ultrasonication may be performed at 20 to 50 °C.

When the ultrasonic treatment is performed at 30 to 50 ° C., the sonicated vegetables may be cooled at room temperature for 20 to 40 minutes.

In addition, the vegetable with enhanced functionality of the present invention for achieving the above other objects may be treated with the above pretreatment method.

In addition, the food of the present invention for achieving the above another object may include vegetables for enhancing the functionality.

Examples of the food include at least one selected from the group consisting of baby food, porridge, curry, dumplings, vegetable soup, pizza, and bibimbap.

The vegetable with enhanced functionality of the present invention has excellent antioxidant capacity, increases in weight without decreasing after heating, and has excellent texture, and in particular, can maintain the texture of the initial vegetable over time.

In addition, since the vegetable with enhanced functionality of the present invention shows a color similar to that of untreated vegetables, there is no objection from consumers.

Figure 1 is a graph showing the total phenolic compound content and total flavonoid content of pretreated carrots of Control 1, Example 1 and Comparative Examples 1 to 6.
Figure 2 is a graph showing the total phenolic compound content and total flavonoid content of pretreated sweet potatoes of Control 2, Example 2 and Comparative Examples 7 to 12.
Figure 3 is a graph showing the total phenolic compound content and total flavonoid content of pretreated sweet pumpkins of Control 3, Example 3 and Comparative Examples 13 to 18.
Figure 4 is a graph showing the total phenolic compound content and total flavonoid content of pretreated cabbages of Control 4, Example 4 and Comparative Examples 19 to 24.
5 is a graph showing ABTS+ radical scavenging activity and DPPH radical scavenging activity of pretreated carrots of Control 1, Example 1, and Comparative Examples 1 to 6.
6 is a graph showing ABTS+ radical scavenging activity and DPPH radical scavenging activity of pretreated sweet potatoes of Control 2, Example 2, and Comparative Examples 7 to 12.
7 is a graph showing ABTS+ radical scavenging activity and DPPH radical scavenging activity of pretreated sweet pumpkins of Control 3, Example 3 and Comparative Examples 12 to 18.
8 is a graph showing ABTS+ radical scavenging activity and DPPH radical scavenging activity of pretreated cabbages of Control 4, Example 4 and Comparative Examples 13 to 24.

The present invention relates to a method for pre-treating vegetables with excellent antioxidant activity, an increase in weight without a decrease in weight after heating, and an excellent texture, and vegetables pre-treated thereby.

Hereinafter, the present invention will be described in detail.

The vegetable pre-treatment method for enhancing functionality of the present invention includes (A) treating vegetables in a saline solution; And (B) processing the vegetables treated with the saline solution with ultrasonic waves; includes.

The vegetable used in the present invention is not particularly limited, but preferably one or more root vegetables selected from the group consisting of carrots, sweet potatoes, potatoes, burdock, ginger and taro; One or more types of fruit and vegetables selected from the group consisting of sweet pumpkin, cucumber, tomato, eggplant, red pepper and green pepper; One or more types of leafy vegetables selected from the group consisting of cabbage, Chinese cabbage, lettuce, celery, shoots, water parsley, crown daisy, butterbur, spinach, asparagus, and bamboo shoots; and at least one selected from the group consisting of.

First, in step (A), vegetables are treated by immersing them in a saline solution.

By immersing vegetables in a saline solution, it is possible to obtain vegetables having excellent antioxidant activity after ultrasonic treatment, increasing weight without decreasing after heating, and having excellent texture over time. When vegetables are treated only in saline solution or only sonicated, they lose weight after heating, the texture may rapidly deteriorate over time, and they may not have antioxidant activity. In addition, unlike the present invention, when vegetables are treated with ultrasonic waves and then treated with saline solution, the antioxidant activity is low and the texture may not be excellent over time.

The saline solution is dissolved in 1 to 10 parts by weight, preferably 2 to 5 parts by weight of salt with respect to 100 parts by weight of water. The texture may be low, and if it exceeds the upper limit, the texture may deteriorate rapidly over time.

The salt is not particularly limited as long as it can be used to treat vegetables, but preferably includes at least one selected from the group consisting of sodium chloride, potassium chloride, potassium phosphate, calcium lactate, calcium sulfate and sodium citrate.

The vegetable is treated by soaking in a saline solution at 90 to 150°C, preferably 100 to 120°C for 1 to 10 minutes, preferably 2 to 5 minutes. If the temperature and time for processing vegetables are less than the lower limit, the weight may be reduced after heating even when treated with ultrasonic waves, and if the temperature and time for processing vegetables are greater than the upper limit, the texture may deteriorate rapidly over time.

Next, in the step (B), by treating the vegetables treated with the saline solution with ultrasonic waves, the antioxidant capacity is increased, the weight is maintained without decreasing after heating, and the texture can be excellent over time.

The ultrasonic treatment is performed at 20 to 50 °C, preferably 20 to 40 °C, at a frequency of 30 to 60 Hz, preferably 40 to 50 Hz for 2 to 10 minutes, preferably 3 to 6 minutes.

When the ultrasonic temperature is less than the lower limit, the antioxidant activity may not be improved, and when the temperature exceeds the upper limit, the weight decreases after heating, and the texture may deteriorate rapidly over time.

In addition, when the frequency and time of ultrasonic waves are less than the lower limit value, the antioxidant activity may not be improved, and when the frequency and time of the ultrasonic wave are greater than the upper limit value, the texture may be rapidly deteriorated with the passage of time and chromaticity.

In this way, food can be prepared using the vegetable with enhanced functionality, and the food is not particularly limited as long as it contains the vegetable, but is preferably baby food, porridge, curry, dumplings, vegetable soup, pizza, and bibimbap. and at least one selected from the group consisting of

Hereinafter, preferred embodiments are presented to aid understanding of the present invention, but the following examples are merely illustrative of the present invention, and various changes and modifications are possible within the scope and spirit of the present invention. It is obvious to those skilled in the art, It goes without saying that these variations and modifications fall within the scope of the appended claims.

by type of vegetable

[carrot]

control group 1.

Untreated carrots cut to a size of 2X2X1 cm were provided.

Example 1. Saline Solution + Ultrasound

After cutting carrots into 2X2X1 cm size, immersed in 110 ℃ aqueous sodium chloride solution (dissolving 2 parts by weight of sodium chloride in 100 parts by weight of water) for 3 minutes, then scooped out carrots and ultrasonic waves at 20 ℃ at a frequency of 42 Hz for 3 minutes. treated to obtain pre-treated carrots.

Comparative Example 1. Water

Carrots were cut to a size of 2X2X1 cm and then immersed in 110 °C water for 3 minutes to obtain pretreated carrots.

Comparative Example 2. Acid water solution

Carrots were cut to a size of 2X2X1 cm and then immersed in an aqueous solution of citric acid at 110 °C (4.5 parts by weight of citric acid dissolved in 100 parts by weight of water) for 3 minutes to obtain pretreated carrots.

Comparative Example 3. Saline solution

Carrots were cut to a size of 2X2X1 cm and then immersed in an aqueous solution of sodium chloride at 110 °C (dissolving 2 parts by weight of sodium chloride in 100 parts by weight of water) for 3 minutes to obtain pretreated carrots.

Comparative Example 4. Ultrasound

Carrots were cut into a size of 2X2X1 cm and then ultrasonicated at 20 °C at a frequency of 42 Hz for 3 minutes to obtain pretreated carrots.

Comparative Example 5. Water + Ultrasound

Carrots pretreated were obtained in the same manner as in Example 1, but using water instead of aqueous sodium chloride solution.

Comparative Example 6. Acid water solution + ultrasonic wave

Carrots pretreated were obtained in the same manner as in Example 1, but using an aqueous solution of citric acid (dissolving 4.5 parts by weight of citric acid in 100 parts by weight of water) instead of the aqueous sodium chloride solution.

[sweet potato]

control group 2.

Untreated sweet potatoes cut into a size of 2X2X1 cm were provided.

Example 2. Saline solution + ultrasound

After cutting the sweet potato into 2X2X1 cm size, immersed in 110 ℃ aqueous sodium chloride solution (dissolving 2 parts by weight of sodium chloride in 100 parts by weight of water) for 3 minutes, then scooped out the sweet potato and ultrasonicated it at 20 ℃ at a frequency of 42 Hz for 3 minutes. To obtain a pre-treated sweet potato.

Comparative Example 7. Water

After cutting the sweet potato into a size of 2X2X1 cm, it was immersed in 110 ° C. water for 3 minutes to obtain a pretreated sweet potato.

Comparative Example 8. Acid water solution

After cutting the sweet potato into a size of 2X2X1 cm, it was immersed in an aqueous solution of citric acid (4.5 parts by weight of citric acid dissolved in 100 parts by weight of water) at 110 ° C. for 3 minutes to obtain a pretreated sweet potato.

Comparative Example 9. Saline solution

After cutting the sweet potato into a size of 2X2X1 cm, it was immersed in an aqueous solution of sodium chloride (dissolving 2 parts by weight of sodium chloride in 100 parts by weight of water) at 110 ° C. for 3 minutes to obtain a pretreated sweet potato.

Comparative Example 10. Ultrasound

After cutting the sweet potato into a size of 2X2X1 cm, pre-treated sweet potato was obtained by ultrasonic treatment at 20 °C at a frequency of 42 Hz for 3 minutes.

Comparative Example 11. Water + Ultrasound

It was carried out in the same manner as in Example 2, but using water instead of aqueous sodium chloride solution to obtain pretreated sweet potatoes.

Comparative Example 12. Acid water solution + ultrasonic wave

The same procedure as in Example 2 was performed, but a pretreated sweet potato was obtained using an aqueous solution of citric acid (dissolving 4.5 parts by weight of citric acid in 100 parts by weight of water) instead of the aqueous sodium chloride solution.

[Sweet pumpkin]

control group 3.

After removing the skin and seeds, untreated sweet pumpkins cut into 2X2X1 cm in size were provided.

Example 3. Saline Solution + Ultrasound

After removing the skin and seeds, cut the pumpkin into 2X2X1 cm size, immerse it in 110 ℃ aqueous sodium chloride solution (dissolving 2 parts by weight of sodium chloride in 100 parts by weight of water) for 3 minutes, then take out the pumpkin and use a frequency of 42 Hz under 20 ℃ Sonication was performed for 3 minutes to obtain pretreated sweet pumpkin.

Comparative Example 13. Water

After removing the skin and seeds, the sweet pumpkin was cut into a size of 2X2X1 cm, and then immersed in 110 ° C. water for 3 minutes to obtain a pretreated sweet pumpkin.

Comparative Example 14. Acid water solution

After removing the skin and seeds, the sweet pumpkin was cut into 2X2X1 cm in size, and then immersed in an aqueous solution of citric acid at 110 ° C (dissolving 4.5 parts by weight of citric acid in 100 parts by weight of water) for 3 minutes to obtain a pretreated sweet pumpkin.

Comparative Example 15. Saline solution

After removing the skin and seeds, the sweet pumpkin was cut into 2X2X1 cm in size, and then immersed in an aqueous sodium chloride solution at 110 ° C (dissolving 2 parts by weight of sodium chloride in 100 parts by weight of water) for 3 minutes to obtain a pretreated sweet pumpkin.

Comparative Example 16. Ultrasound

After removing the skin and seeds, the sweet pumpkin was cut into a size of 2X2X1 cm, and then ultrasonicated for 3 minutes at a frequency of 42 Hz at 20 ° C. to obtain a pretreated sweet pumpkin.

Comparative Example 17. Water + Ultrasound

It was carried out in the same manner as in Example 3, but using water instead of aqueous sodium chloride solution to obtain pretreated sweet pumpkin.

Comparative Example 18. Acid water solution + ultrasonic wave

The same procedure as in Example 3 was performed, but a pretreated sweet pumpkin was obtained using an aqueous solution of citric acid (dissolving 4.5 parts by weight of citric acid in 100 parts by weight of water) instead of the aqueous sodium chloride solution.

[cabbage]

control group 4.

Untreated cabbage cut to a size of 2X2X1 cm was provided.

Example 4. Saline Solution + Ultrasound

After cutting the cabbage into 2X2X1 cm size, immersed in 110 ℃ aqueous sodium chloride solution (dissolving 2 parts by weight of sodium chloride in 100 parts by weight of water) for 3 minutes, then scooped out the cabbage and ultrasonic waves at 20 ℃ at a frequency of 42 Hz for 3 minutes. treated to obtain pretreated cabbage.

Comparative Example 19. Water

Cabbage was cut to a size of 2X2X1 cm and then immersed in 110 °C water for 3 minutes to obtain a pretreated cabbage.

Comparative Example 20. Acid water solution

Cabbage was cut into a size of 2X2X1 cm and then immersed in an aqueous solution of citric acid at 110 °C (4.5 parts by weight of citric acid dissolved in 100 parts by weight of water) for 3 minutes to obtain pretreated cabbage.

Comparative Example 21. Saline solution

Cabbage was cut into a size of 2X2X1 cm and then immersed in an aqueous solution of sodium chloride at 110 °C (dissolving 2 parts by weight of sodium chloride in 100 parts by weight of water) for 3 minutes to obtain pretreated cabbage.

Comparative Example 22. Ultrasound

Cabbage was cut into a size of 2X2X1 cm and then ultrasonicated at 20 °C at a frequency of 42 Hz for 3 minutes to obtain pretreated cabbage.

Comparative Example 23. Water + Ultrasound

Carried out in the same manner as in Example 4, but using water instead of aqueous sodium chloride solution to obtain pretreated cabbage.

Comparative Example 24. Acid water solution + ultrasound

In the same manner as in Example 4, but using an aqueous solution of citric acid (dissolving 4.5 parts by weight of citric acid in 100 parts by weight of water) instead of the aqueous sodium chloride solution, pretreated cabbage was obtained.

<Test Example Ⅰ>

100 mL of 70% by weight ethanol was added to 25 g of each vegetable, extracted at 100 rpm at 20 ° C for 24 hours in a shaking incubator (SI-900R, Jeio Tech, Kimpo, Korea), and the extract was filtered and diluted twice. It was used as a sample solution.

Test Example 1. Measurement of total phenolic compound content and total flavonoid content

1-1. Total phenolic compound content (mg GAE/100g): The total phenolic content was analyzed by modifying the Folin-Ciocalteau colorimetric method (Choi et al. 2006). After mixing 500 μL of distilled water with 10 μL of each extract, 500 μL of folin-ciocalteu's reagent (Sigma Co., St Louis, MO, USA) was added and mixed. After adding 150 μL of saturated Na ₂ CO ₃ and mixing, the mixture was mixed with 290 μL of distilled water and reacted at room temperature for 2 hours. After the reaction, absorbance was measured at 765 nm, and gallic acid was used as a standard.

1-2. Total flavonoid content (mg QE/100 g): The total flavonoid content was measured by modifying the method of Zhishen (1999) et al. 500 μL of distilled water and 30 μL of 5% NaNO ₂ were mixed with 100 μL of the extract, reacted at room temperature for 6 minutes, and then 60 μL of 10% AlCl ₃ was mixed and reacted at room temperature for 5 minutes. After mixing 200 μL of 1 M NaOH and 110 μL of distilled water in turn, centrifugation was performed at 4,000 rpm, 4 ° C. for 5 minutes, and 200 μL of the supernatant was transferred to a 96 well plate, and the absorbance was measured at 510 nm. As a standard material, quercertin (Sigma Co., St Louis, MO, USA) was used.

1 is a graph showing the total phenolic compound content and total flavonoid content of pretreated carrots of Control 1, Example 1 and Comparative Examples 1 to 6; Figure 2 is a graph showing the total phenolic compound content and total flavonoid content of pretreated sweet potatoes of Control 2, Example 2 and Comparative Examples 7 to 12; Figure 3 is a graph showing the total phenolic compound content and total flavonoid content of pretreated sweet pumpkins of Control 3, Example 3 and Comparative Examples 13 to 18; Figure 4 is a graph showing the total phenolic compound content and total flavonoid content of pretreated cabbages of Control 4, Example 4 and Comparative Examples 19 to 24.

As shown in Figures 1 to 4, it was confirmed that Examples 1 to 4 treated with ultrasonic waves after treatment in saline solution had higher total phenolic compound content and total flavonoid content than the control group and the other groups of Comparative Examples. .

Test Example 2. Measurement of ABTS+ radical scavenging activity and DPPH radical scavenging activity

2-1. ABTS+ radical scavenging activity: ABTS+ scavenging activity was measured by modifying the method of Van den Berg et al. (1999). ABTS+ radical scavenging activity was obtained by mixing 2.5 mM ABTS (2,2'-azino-bis 3-ethylbenzothiazolin-6sulfonic acid) and 1 mM AAPH (2,2'-azobis (2-amidinopropane) dihydrochloride) and reacting at 68 ° C. After the O.D. After confirming that the value was 0.7 at 734 nm, the experiment was performed. 4 μL of each sample and 196 μL of ABTS were mixed, left at 30° C. for 10 minutes, and then measured at 734 nm.

2-2. DPPH radical scavenging activity: DPPH radical scavenging assay was performed using the method of Blois MS (1958). DPPH radical scavenging ability was measured by adding 350 μM DPPH solution dissolved in 0.8 mL of ethanol to 200 μL of the sample solution, mixing for 10 seconds, leaving it in the dark room at room temperature for 20 minutes, and then measuring absorbance at 517 nm. The difference in absorbance between the control and the sample was obtained as a percentage (%).

5 is a graph showing ABTS+ radical scavenging activity and DPPH radical scavenging activity of pretreated carrots of Control 1, Example 1, and Comparative Examples 1 to 6; 6 is a graph showing ABTS+ radical scavenging activity and DPPH radical scavenging activity of pretreated sweet potatoes of Control 2, Example 2, and Comparative Examples 7 to 12; 7 is a graph showing ABTS+ radical scavenging activity and DPPH radical scavenging activity of pretreated sweet pumpkins of Control 3, Example 3 and Comparative Examples 12 to 18; 8 is a graph showing ABTS+ radical scavenging activity and DPPH radical scavenging activity of pretreated cabbages of Control 4, Example 4 and Comparative Examples 13 to 24.

As shown in Figures 5 to 8, it was confirmed that Examples 1 to 4 treated with ultrasonic waves after treatment in saline solution had higher ABTS+ radical scavenging activity and DPPH radical scavenging activity than the control group and the other groups of Comparative Examples, respectively. did

Therefore, it was confirmed that the pretreated carrots, sweet potatoes, sweet pumpkins and cabbages of Examples 1 to 4 had superior antioxidant activity compared to the other groups.

Test Example 3. Measurement of loss on heating, water content, pH and color

3-1. Heating loss: Heating loss was calculated by the following [Equation 1].

[Equation 1]

Heat loss (%) = [(sample weight before treatment - sample weight after treatment)/sample weight before treatment] X 100

3-2. Moisture content: Moisture content was measured by drying under normal pressure at 105 °C.

3-3. pH: pH was measured using a pH meter (Corning 340, Mettler Toledo, Burrington, UK) for the filtrate obtained by adding 5 g of sample and 45 mL of distilled water, stirring, and filtering (Whatman No. 2). pH was measured 5 times, respectively, and expressed as an average value ± standard deviation.

3-4. Chromaticity: For chromaticity, samples were pulverized and measured with a Hunter colorimeter (CR-400, Konica Minolta Sensing Inc., Osaka, Japan) for lightness (L, lightness), redness (a, redness), and yellowness (b, yellowness) by 5 The average value was shown by repeated measurements, and the standard whiteboard value was L: 93.32, a: -0.36, b: 2.52.

division heating loss
(%) moisture content
(%) pH chromaticity L a b carrot Control 1 -0.08 84.20±1.30 6.35±0.04 58.02±2.16 30.76±3.61 50.97±4.26 Example 1 1.66 84.67±0.69 6.39±0.02 59.83±1.57 24.85±3.85 45.85±2.95 Comparative Example 1 -10.23 85.65±0.77 6.25±0.03 53.67±1.91 26.26±4.29 45.34±2.66 Comparative Example 2 -12.27 84.61±0.50 3.67±0.06 53.58±1.55 26.66±4.98 46.57±3.62 Comparative Example 3 -12.36 83.92±0.41 5.96±0.01 52.91±1.52 22.36±3.47 45.13±2.47 Comparative Example 4 -5.78 84.47±0.43 6.25±0.07 52.43±1.70 32.32±2.34 51.22±2.79 Comparative Example 5 -4.42 87.09±0.44 6.04±0.04 51.80±1.52 22.46±3.18 43.38±2.93 Comparative Example 6 -9.22 86.39±0.33 3.64±0.02 51.65±1.09 25.95±2.85 44.44±2.32 sweet potato Control 2 -0.08 56.52±0.17 6.33±0.02 85.41±0.72 -1.31±0.50 27.93±1.72 Example 2 0.25 55.36±0.59 6.25±0.03 83.45±2.47 -1.34±0.46 25.87±2.49 Comparative Example 7 -3.42 54.42±0.87 6.12±0.02 72.56±2.78 -6.36±1.01 27.72±3.14 Comparative Example 8 -7.24 50.64±1.41 4.03±0.03 74.45±5.60 -6.68±1.46 33.67±3.25 Comparative Example 9 -4.67 52.57±0.85 5.81±0.03 72.92±4.27 -6.19±0.78 31.39±4.66 Comparative Example 10 -0.11 55.60±0.45 6.42±0.05 76.71±0.77 -6.68±0.54 25.12±1.58 Comparative Example 11 -0.20 52.81±1.33 6.19±0.03 67.58±3.15 -7.71±0.38 25.29±2.25 Comparative Example 12 -0.05 50.25±3.17 4.41±0.02 68.82±3.18 -8.40±0.43 30.41±2.96 Sweet pumpkin Control 3 -0.21 80.63±1.02 6.32±0.04 60.17±9.64 18.42±4.87 68.28±17.33 Example 3 1.52 80.53±1.94 6.10±0.03 59.16±1.73 18.13±1.16 65.93±3.75 Comparative Example 13 -9.33 80.86±1.22 6.15±0.01 53.42±3.34 9.60±1.56 59.15±5.23 Comparative Example 14 -17.79 81.36±0.95 4.17±0.04 53.27±1.77 11.01±1.08 59.04±2.75 Comparative Example 15 -10.19 79.57±0.32 5.97±0.02 50.75±4.45 9.31±1.38 55.85±5.85 Comparative Example 16 -5.45 83.53±0.03 6.32±0.01 50.32±2.84 11.96±2.50 58.87±4.34 Comparative Example 17 -2.40 79.92±1.42 6.14±0.01 50.47±4.04 8.63±1.99 52.51±12.97 Comparative Example 18 -10.78 82.29±1.65 4.62±0.03 51.53±1.86 10.22±1.21 56.65±3.04 cabbage Control 4 -0.31 80.30±3.04 6.41±0.01 78.17±3.23 -9.98±3.27 24.89±4.59 Example 4 1.54 81.92±0.51 6.28±0.01 79.50±4.76 -10.78±2.46 25.23±5.32 Comparative Example 19 -6.82 81.49±1.26 6.05±0.01 65.18±4.53 -10.00±2.49 25.80±5.69 Comparative Example 20 -10.33 80.76±0.63 3.71±0.03 64.39±12.10 -6.28±1.68 31.68±10.27 Comparative Example 21 -9.17 81.53±0.49 6.09±0.03 68.64±4.86 -12.80±3.86 33.51±4.68 Comparative Example 22 -0.28 83.14±1.06 6.33±0.04 65.38±3.64 -10.76±2.58 29.27±3.81 Comparative Example 23 -0.71 83.62±1.79 6.25±0.02 69.35±5.44 -10.17±3.34 30.03±7.34 Comparative Example 24 -5.84 83.22±1.88 4.04±0.01 67.84±4.78 -7.50±1.44 34.75±7.71

As shown in Table 1 above, it was confirmed that each of the pre-treated carrots, sweet potatoes, sweet pumpkins and cabbages prepared according to Examples 1 to 4 of the present invention did not decrease in weight after heating.

In addition, it was confirmed that the pretreated carrots of Example 1 were similar in moisture content, pH, and brightness to Control 1 and superior in pH and color compared to Comparative Examples 1 to 6; It was confirmed that the pretreated sweet potato of Example 2 was similar in moisture content, pH, brightness, and redness to that of Control 2, and was superior in pH and color to Comparative Examples 7 to 12; It was confirmed that the pretreated sweet pumpkin of Example 3 was similar to the control group 3 in moisture content, pH, brightness, redness, and yellowness, and excellent in pH and color compared to Comparative Examples 13 to 18; It was confirmed that the pre-treated cabbage of Example 4 was similar in moisture content, pH, brightness, redness, and yellowness to the control group 4, and excellent in pH and color compared to Comparative Examples 19 to 24.

Test Example 4. Texture measurement

The hardness (Hardness, kg) of the vegetables prepared in Examples and Comparative Examples was measured with a texture analyzer while being stored at 30 ° C, and shown in [Table 2]. A probe for hardness measurement was 50 mm.

division day 0 7 14 21 30 carrot Control 1 4.50 4.00 3.08 2.11 1.59 Example 1 4.51 4.88 3.91 3.58 3.25 Comparative Example 1 4.52 4.05 3.11 2.15 - Comparative Example 2 4.50 4.12 3.30 2.48 1.92 Comparative Example 3 4.51 4.10 3.31 2.47 1.90 Comparative Example 4 4.53 4.10 3.21 2.30 1.75 Comparative Example 5 4.52 4.53 3.50 2.63 2.00 Comparative Example 6 4.54 4.52 3.47 2.65 2.03 sweet potato Control 2 4.60 4.15 3.20 2.27 1.72 Example 2 4.63 5.07 4.02 3.71 3.40 Comparative Example 7 4.61 4.21 3.28 2.31 - Comparative Example 8 4.62 4.33 3.37 2.50 1.98 Comparative Example 9 4.60 4.30 3.38 2.41 1.95 Comparative Example 10 4.63 4.36 3.51 2.58 1.99 Comparative Example 11 4.62 4.51 3.71 2.70 2.81 Comparative Example 12 4.61 4.53 3.79 2.75 2.93 Sweet pumpkin Control 3 4.72 4.28 3.31 2.35 3.52 Example 3 4.73 5.27 4.31 3.92 3.66 Comparative Example 13 4.70 4.30 3.41 2.48 - Comparative Example 14 4.72 4.41 3.49 2.57 2.00 Comparative Example 15 4.73 4.42 3.45 2.59 2.01 Comparative Example 16 4.71 4.45 3.52 2.71 2.31 Comparative Example 17 4.70 4.61 3.72 2.90 2.54 Comparative Example 18 4.70 4.63 3.81 2.95 3.00 cabbage Control 4 2.84 2.16 1.82 1.30 1.11 Example 4 2.83 3.41 2.61 2.40 2.15 Comparative Example 19 2.80 2.13 1.95 1.43 - Comparative Example 20 2.81 2.35 2.09 1.58 1.32 Comparative Example 21 2.82 2.37 2.10 1.57 1.30 Comparative Example 22 2.83 2.39 2.25 1.71 1.49 Comparative Example 23 2.84 2.45 2.38 1.84 1.56 Comparative Example 24 2.81 2.50 2.47 1.92 1.62

As shown in Table 2 above, each of the pre-treated carrots, sweet potatoes, sweet pumpkins, and cabbages prepared according to Examples 1 to 4 of the present invention did not deteriorate much after 30 days, but Comparative Examples 1 to 24 showed the passage of time. As a result, it was confirmed that the texture was rapidly deteriorated. In particular, in the group treated only with water, decay progressed in the middle of the measurement, so the measurement was stopped.

Test Example 5. Sensory test

After having 20 professional panelists sample the pretreated vegetables prepared in Examples and Comparative Examples, a sensory test was performed using a 9-point scale method (the higher the degree, the closer to 9 points) to obtain the average value, which is shown in [Table 3] shown in

- Appearance, taste, chewiness and overall acceptability: 1 = very bad, 9 points = very good

division Exterior taste chewiness overall taste carrot Control 1 7.5 7.7 7.4 7.1 Example 1 7.6 7.4 8.2 8.0 Comparative Example 1 5.1 5.0 4.8 5.0 Comparative Example 2 5.5 6.0 5.0 5.2 Comparative Example 3 5.4 5.9 5.2 5.3 Comparative Example 4 5.2 5.1 5.0 5.2 Comparative Example 5 5.6 5.9 5.4 5.5 Comparative Example 6 5.8 6.2 5.7 5.9 sweet potato Control 2 7.4 7.8 7.3 7.0 Example 2 7.4 7.2 8.3 8.1 Comparative Example 7 5.4 5.3 5.2 5.2 Comparative Example 8 5.8 6.2 5.4 5.5 Comparative Example 9 5.7 6.3 5.5 5.7 Comparative Example 10 5.6 5.5 5.5 5.6 Comparative Example 11 6.0 6.4 5.8 5.9 Comparative Example 12 6.2 6.7 6.1 6.4 Sweet pumpkin Control 3 7.2 7.8 7.5 7.2 Example 3 7.1 7.2 8.3 8.2 Comparative Example 13 5.6 5.5 5.5 5.5 Comparative Example 14 6.0 6.4 5.6 5.7 Comparative Example 15 6.0 6.5 5.8 6.0 Comparative Example 16 5.8 5.6 5.8 5.8 Comparative Example 17 6.2 6.6 5.9 6.0 Comparative Example 18 6.4 6.9 6.3 6.5 cabbage Control 4 7.3 7.7 7.4 7.0 Example 4 7.0 7.2 8.0 7.9 Comparative Example 19 4.9 4.8 4.5 4.9 Comparative Example 20 5.3 5.7 4.7 4.9 Comparative Example 21 5.2 5.6 4.9 5.0 Comparative Example 22 4.9 4.8 4.8 4.9 Comparative Example 23 5.4 5.7 5.0 5.3 Comparative Example 24 5.6 6.0 5.3 5.6

As shown in Table 3 above, it was confirmed that each of the pre-treated carrots, sweet potatoes, sweet pumpkins and cabbages prepared according to Examples 1 to 4 of the present invention were superior in appearance, taste, chewiness and overall preference compared to other groups.

By temperature during sonication

Example 1. 20 ℃

The pretreated carrots of Example 1 were used.

Example 5. 40° C.

It was carried out in the same manner as in Example 1, but the temperature was set to 40 ° C. during ultrasonic treatment to obtain pre-treated carrots.

Comparative Example 25. 60 ℃

It was carried out in the same manner as in Example 1, but the temperature was set to 60 ° C. during ultrasonic treatment to obtain pre-treated carrots.

<Test Example Ⅱ>

100 mL of 70% by weight ethanol was added to 25 g of each vegetable, extracted at 100 rpm at 20 ° C for 24 hours in a shaking incubator (SI-900R, Jeio Tech, Kimpo, Korea), and the extract was filtered and diluted twice. It was used as a sample solution.

Test Example 6. Measurement of total phenolic compound content and total flavonoid content

It was measured in the same way as in Test Example 1.

division Example 1 Example 5 Comparative Example 25 Total phenolic content (mg GAE/ 100g) 20.32 22.68 17.15 Total flavonoid content
(mg QE/100g) 15.14 17.88 7.83

As shown in Table 4 above, it was confirmed that the pre-treated carrots prepared according to Examples 1 and 5 of the present invention had higher total phenolic compound content and total flavonoid content than Comparative Example 25 performed at 60 ° C. during sonication.

In particular, it was confirmed that the total phenolic compound content and the total flavonoid content of the carrot of Example 5 were higher than that of the carrot of Example 1.

These results were the same in sweet potato, sweet pumpkin and cabbage.

Test Example 7. Measurement of ABTS+ radical scavenging activity and DPPH radical scavenging activity

It was measured in the same way as in Test Example 2.

division Example 1 Example 5 Comparative Example 25 ABTS radical scavenging activity (%) 19.23 23.45 14.00 DPPH radical scavenging activity (%) 42.89 45.67 32.45

As shown in Table 5 above, it was confirmed that the pretreated carrots prepared according to Examples 1 and 5 of the present invention had higher ABTS+ radical scavenging activity and DPPH radical scavenging activity than Comparative Example 25 performed at 60 ° C. during sonication. .

In particular, it was confirmed that the carrot of Example 5 had higher ABTS+ radical scavenging activity and DPPH radical scavenging activity than that of the carrot of Example 1.

These results were the same in sweet potato, sweet pumpkin and cabbage.

Claims (12)

(A) treating vegetables by immersing them in a saline solution at 90 to 150 ° C. for 1 to 10 minutes; and
(B) treating vegetables treated with the saline solution with ultrasonic waves;
In step (A), the saline solution is one in which at least one salt selected from the group consisting of sodium chloride, potassium chloride, potassium phosphate, calcium lactate, calcium sulfate and sodium citrate is dissolved in water,
In step (B), the ultrasonic treatment is performed for 2 to 10 minutes at 20 to 50 ° C. at a frequency of 30 to 60 Hz. The method of claim 1, wherein the vegetable is at least one selected from the group consisting of root vegetables, fruit vegetables, and leafy vegetables. According to claim 1, wherein the vegetable is at least one root vegetable selected from the group consisting of carrots, sweet potatoes, potatoes, burdock, ginger and taro; One or more types of fruit and vegetables selected from the group consisting of sweet pumpkin, cucumber, tomato, eggplant, red pepper and green pepper; Cabbage, Chinese cabbage, lettuce, celery, shoots, water parsley, crown daisy, butterbur, spinach, asparagus, and one or more leafy vegetables selected from the group consisting of vegetables for enhancing functionality, characterized in that at least one selected from the group consisting of preprocessing method. The method of claim 1, wherein the saline solution in step (A) is prepared by dissolving 1 to 10 parts by weight of salt with respect to 100 parts by weight of water. delete delete delete delete According to claim 1, When the ultrasonic treatment is performed at 30 to 50 ° C., the vegetable pre-treatment method for enhancing functionality, characterized in that the ultrasonically treated vegetables are cooled at room temperature for 20 to 40 minutes. Vegetables with enhanced functionality treated with the pretreatment method of any one of claims 1 to 4 and 9. A food containing vegetables for functional enhancement of claim 10. The food according to claim 11, wherein the food is at least one selected from the group consisting of baby food, porridge, curry, dumplings, vegetable soup, pizza, and bibimbap.

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