KR102625213B1 - A cabbage composition treated enzyme and jelly using the same - Google Patents

Abstract

The present invention relates to an enzymatic cabbage composition treated with an enzyme and a jelly using the same. The present invention relates to an enzyme derived from cabbage as Aspergillus aculeatus; and enzymes derived from Bacillus licheniformis and Bacillus amyloliquefaciens. By treatment with a mixed enzyme, the sugar content and free amino acid content are improved, and the antioxidant activity is excellent.

Description

Enzyme-treated cabbage composition and jelly using the same {A CABBAGE COMPOSITION TREATED ENZYME AND JELLY USING THE SAME}

The present invention relates to an enzymatic cabbage composition with improved sugar content and free amino acid content and excellent antioxidant activity by treating cabbage with mixed enzymes, and a jelly using the same.

Currently, aging is progressing rapidly, and this can be seen as a global phenomenon caused by improvements in living standards and advancements in medical technology. In 2026, the proportion of the elderly population aged 65 or older in Korea is expected to reach 20.8% of the total population, reaching a ‘super-aging society’ in which one in five people will become elderly.

Aging is defined as changes in biological structure and function with increasing age. As aging progresses, the physiological functions of the tissues and organs that make up the human body deteriorate irreversibly compared to the mature age, and characteristically, lean body mass and muscle mass decrease due to a decrease in physical activity. As the distribution of body fat and subcutaneous fat changes, the risk of chronic degenerative diseases increases.

In particular, as aging progresses, sensory functions such as taste, smell, and vision deteriorate, the mucous membrane of the tongue becomes flat, taste buds atrophy, and their number decreases, greatly reducing taste function. Generally, changes in taste and smell begin after the age of 60 and become noticeable after the age of 70, leading to decreased appetite and decreased food intake. Factors that affect food intake due to changes in the physical functions of these elderly people include mastication disorders, swallowing disorders, decreased digestion and absorption rates, and decreased sense of taste. Moreover, in the case of elderly people over 75 years old, the impact of tooth loss is significant. When problems such as tooth loss occur, chewing ability is reduced, limiting the food that can be consumed, and the quantity and quality of meals may decrease. According to a study in the Department of Oral Health and Geriatric Nutrition, it was reported that elderly people who have difficulty chewing due to their dental condition mainly consume foods that are easy to chew, which reduces their intake of fruits and vegetables, resulting in an imbalance in nutritional intake.

Dysphagia is a condition in which it takes a long time to swallow food due to abnormalities in the muscles, skeleton, and other soft tissues, or some of the food enters the airway instead of the esophagus, or comes out through the mouth or nose, making normal eating difficult. it means. Eating disorders in the elderly can usually be caused by various diseases, such as cranial nerve disorders or dysfunction, but the biggest factor is stroke, and 4 out of 10 patients suffer from swallowing disorders. Elderly people whose ability to chew and swallow food has declined are called people with chewing and swallowing difficulties and need to consume specially manufactured or processed foods.

Decreased digestive function, such as decreased secretion of digestive enzymes, is one of the factors affecting food intake due to aging. If problems with chewing ability occur in elderly people with reduced digestive ability, they are unable to chew food completely and swallow it, which puts a burden on the stomach. or it may cause indigestion. In the case of elderly people or patients with swallowing disorders, it often results in dehydration, malnutrition, and life-threatening aspiration pneumonia or suffocation. The most important factor in providing nutrition to patients with swallowing disorders is preventing aspiration of food into the airway. Therefore, for this purpose, in the case of liquid food, a viscosity enhancer can be used to increase the viscosity of the liquid food so that the food flows into the pharynx and larynx slowly, thereby preventing airway aspiration. However, in the case of liquid foods using viscosity enhancers, the stickiness increases due to the increase in viscosity, leaving residue in the throat, which poses a risk of airway aspiration. Recently, a variety of products have been developed and sold overseas, including liquid foods with added viscosity enhancers as well as solid foods in the form of jelly and mousse to improve the quality of life of patients with mastication or swallowing disorders.

Meanwhile, cabbage (Brassica oleracea var. capitata) is a cruciferous herb. Vegetables of the genus Brassica are widely consumed worldwide and provide many nutritional benefits. Cruciferous vegetables contain large amounts of glucosinolate phenolics, beta-carotene, vitamin C, lutein, and zeaxanthin. In particular, glucosinolates contain sulfur, have a volatile and spicy aroma, and are produced by myrosinase. ) is hydrolyzed to form isothiocyanates, thiocyanates, nitriles, indole-3-carbinol, sulforaphane, butenyl isothiocyanate. It is converted into phosphate (butenyl isothiocyanate) and allyl isothiocyanate, which are reported to have a high cancer-inhibiting effect.

Their functional studies have reported effects such as inhibition of microbial growth, anti-mutation, antioxidant, and anti-cancer effects, especially reduction of digestive system diseases such as stomach cancer, recovery effects from experimentally induced gastric ulcers, and treatment effects of gastric and duodenal ulcers.

Among them, little cabbage is a type of cabbage that is characterized by a higher sugar content than regular cabbage. It has a shorter growing period than regular cabbage and is about 1/2-1/3 smaller in size, making it a crop tailored to the growing number of single-person families. In addition, the leaves are soft and juicy, making them suitable for wraps or salads, and their cultivation is gradually increasing due to their crunchy texture. In particular, the little cabbage grown in Gunsan is a cabbage that has been selected by the Ministry of Agriculture, Food and Rural Affairs as 'Future K-Food' and is being fostered as a promising export item. 'Miracle K-Food' is a project that means 'big agricultural food for the future' and is being promoted by the government. We select, nurture and support promising products with Korea's unique differentiated value that have a high export potential.

Cabbage consumption is increasing due to the westernization of the people's eating habits, but it is difficult to ensure uniform marketability due to the influence of the natural environment such as sunlight, typhoons, humidity changes, and drought. Cabbage is mostly eaten raw or consumed in boiled recipes and as an auxiliary ingredient. There is a need for the development of processed foods to use cabbage in various foods.

Therefore, there is a demand for processed foods using cabbage and baby cabbage that are beneficial even to elderly people who have difficulty chewing and swallowing.

Republic of Korea Patent Publication No. 2022-0046194 Republic of Korea Patent Publication No. 2022-0082999

The purpose of the present invention is to provide an enzymatic cabbage composition with improved sugar content and free amino acid content and excellent antioxidant activity by treating cabbage with mixed enzymes.

In addition, another object of the present invention is to provide food manufactured using the enzyme cabbage composition.

In addition, another object of the present invention is to provide a method for producing jelly using the enzyme cabbage composition.

The enzyme cabbage composition of the present invention for achieving the above object includes an enzyme derived from cabbage Aspergillus aculeatus; and enzymes derived from Bacillus licheniformis and Bacillus amyloliquefaciens.

The enzyme derived from Aspergillus aculeatus may be viscozyme.

The enzyme derived from Bacillus licheniformis and Bacillus amyloliquefaciens may be Protamex.

The mixed enzyme includes enzymes derived from Aspergillus aculeatus; And enzymes derived from Bacillus licheniformis and Bacillus amyloliquefaciens may be mixed at a weight ratio of 1:0.5-1.5.

The cabbage may be treated with mixed enzymes at 30 to 60° C. for 0.5 to 10 hours.

The mixed enzyme may be used in an amount of 0.5 to 10 parts by weight based on 100 parts by weight of cabbage.

The cabbage may be baby cabbage.

In addition, the food of the present invention to achieve the above-described other purposes can be manufactured using the enzyme cabbage composition.

The food may be jelly, raw noodles, noodles, cookies, bread, pizza, fried food, or ramen.

In addition, the method for producing jelly of the present invention to achieve the above-mentioned another object includes the steps of (A) mixing the enzyme cabbage composition, gelatin, sugars, and gums; And (B) heating the mixture and then molding it while cooling.

Enzymes used in producing the enzyme cabbage composition include enzymes derived from Aspergillus aculeatus; and enzymes derived from Bacillus licheniformis and Bacillus amyloliquefaciens.

The enzyme derived from Aspergillus aculeatus may be viscozyme.

The enzyme derived from Bacillus licheniformis and Bacillus amyloliquefaciens may be Protamex.

The mixed enzyme includes enzymes derived from Aspergillus aculeatus; And enzymes derived from Bacillus licheniformis and Bacillus amyloliquefaciens may be mixed at a weight ratio of 1:0.5-1.5.

Based on 100 parts by weight of the enzyme cabbage composition, 2 to 10 parts by weight of gelatin, 5 to 20 parts by weight of sugar, and 0.1 to 2 parts by weight of gum may be included.

The saccharide may be one or more types selected from the group consisting of monosaccharides, disaccharides, and polysaccharides.

The gum may be one or more types selected from the group consisting of locust bean gum, tara gum, guar gum, glucomannan, and tamarind gum.

The heating may be performed at 70 to 100° C. for 20 to 60 minutes.

The cabbage may be baby cabbage.

The enzymatic cabbage composition of the present invention is made by treating common cabbage or baby cabbage with mixed enzymes, increases the sugar content and free amino acid content, and has excellent antioxidant activity.

In addition, the enzymatic cabbage composition of the present invention is made of jelly, so it is easy to consume by elderly people and patients with weakened swallowing and masticatory functions and low digestive power, and can increase the preference of elderly people and patients by satisfying taste and nutrition.

The present invention relates to an enzymatic cabbage composition with improved sugar content and free amino acid content and excellent antioxidant activity by treating cabbage with mixed enzymes, and a jelly using the same.

The cabbage used in the present invention is commonly used large green or purple cabbage, or baby cabbage (Brussels cabbage).

Hereinafter, the present invention will be described in detail.

The enzyme cabbage composition of the present invention is made by treating cabbage with mixed enzymes.

The cabbage has a round ball shape and is widely used in salads, wrap vegetables, stir-fried dishes, etc. In addition, cabbage's vitamin U is particularly effective in treating gastrointestinal diseases and is rich in dietary fiber, which promotes bowel movement.

The mixed enzyme includes enzymes derived from Aspergillus aculeatus; and enzymes derived from Bacillus licheniformis and Bacillus amyloliquefaciens; may be a mixture.

Enzymes derived from Aspergillus aculeatus include viscozyme as a commercial product; Enzymes derived from Bacillus licheniformis and Bacillus amyloliquefaciens include Protamex as a commercial product. Although Protamex is an enzyme that produces fewer amino acids than other endoproteases, it can be used as a mixed enzyme with Viscozyme to increase the content of free amino acids by fermenting cabbage.

If other enzymes such as Viscoflu, Shearzyme Plus, Naringinase, Celluclast, etc. are used instead of the above enzyme, the content of free amino acids is not increased and the sweetness and antioxidant capacity may not be improved.

The mixed enzyme includes enzymes derived from Aspergillus aculeatus; and enzymes derived from Bacillus licheniformis and Bacillus amyloliquefaciens are mixed at a weight ratio of 1:0.5-1.5, preferably 1:0.9-1.1. If the content of enzymes derived from Bacillus licheniformis and Bacillus amyloliquefaciens is less than the above lower limit based on the enzyme derived from Aspergillus aculeatus, the sugar content And the content of free amino acids cannot be increased and the elasticity of the jelly is reduced, and if it exceeds the above upper limit, antioxidant activity and sensory properties may be reduced.

The mixed enzyme is added in an amount of 0.5 to 10 parts by weight, preferably 1 to 5 parts by weight, based on 100 parts by weight of cabbage. If the enzyme content is less than the above lower limit, the sugar content and free amino acid content cannot be increased and elasticity decreases when manufactured into jelly, and if the enzyme content exceeds the above upper limit, the sensory properties and antioxidant activity may be reduced.

The cabbage is fermented with mixed enzymes at 30 to 60°C, preferably 45 to 55°C, for 0.5 to 10 hours, preferably 1 to 3 hours. If the fermentation temperature and time are below the lower limit, the desired effect cannot be obtained, and if it exceeds the upper limit, there is little elasticity and off-flavors may already occur.

Additionally, the present invention can provide food manufactured using the enzyme cabbage composition.

The food of the present invention is not particularly limited as long as it can be manufactured using the enzyme cabbage composition, but preferably includes jelly, raw noodles, noodles, cookies, bread, pizza, fried food, or ramen.

Enzyme cabbage compositions used in the above foods include squeezed enzyme cabbage juice or pulverized enzyme cabbage powder, and when producing jelly, it is preferable to use enzyme cabbage juice in terms of texture.

Additionally, the present invention can provide a method for producing jelly using an enzyme cabbage composition.

The method for producing jelly using the enzyme cabbage composition of the present invention includes the steps of (A) mixing the enzyme cabbage composition, gelatin, sugars, and gums; And (B) heating the mixture and then molding it while cooling.

First, in step (A), the enzyme cabbage composition, gelatin, sugars, and gums are mixed.

The gelatin not only increases the elasticity of the jelly and makes it softer, but also improves the moisture content, and is used in an amount of 2 to 10 parts by weight, preferably 4 to 6 parts by weight, based on 100 parts by weight of the enzyme cabbage composition. If the gelatin content is less than the lower limit, hardness may increase, and if the gelatin content exceeds the upper limit, moisture content and functionality may decrease.

The sugars improve the texture and functionality of the jelly and are used in an amount of 5 to 20 parts by weight, preferably 10 to 15 parts by weight, based on 100 parts by weight of the enzyme cabbage composition. If the sugar content is less than the lower limit, the texture may be reduced, and if the sugar content is more than the upper limit, the sensory properties may be reduced.

The sugars include one or more monosaccharides selected from the group consisting of dextrose, xylose, fructose, and galactose; At least one disaccharide selected from the group consisting of sucrose, lactose and maltose; and one or more types selected from the group consisting of polysaccharides such as oligosaccharides.

The gums are used to increase viscosity, soften physical properties, and improve sensory properties, and include one or more types selected from the group consisting of locust bean gum, tara gum, guar gum, glucomannan, and tamarind gum.

The gum is used in an amount of 0.1 to 2 parts by weight, preferably 0.1 to 0.5 parts by weight, based on 100 parts by weight of the enzyme cabbage composition. If the gum content is less than the lower limit, the texture may be reduced, and if it exceeds the upper limit, the texture and sensory properties may be reduced.

Next, in step (B), the mixture is heated and then molded while cooling.

The heating is performed at 70 to 100°C, preferably 80 to 90°C for 20 to 60 minutes, preferably 20 to 40 minutes. If the temperature and time during heating are less than the above lower limit, sterilization may not occur and storage properties may be reduced, and if the temperature and time exceed the above upper limit, the jelly may deteriorate.

Hereinafter, preferred embodiments are presented to aid understanding of the present invention. However, the following examples are merely illustrative of the present invention, and it is clear to those skilled in the art that various changes and modifications are possible within the scope and technical spirit of the present invention. It is natural that such variations and modifications fall within the scope of the attached patent claims.

[cabbage]

Control 1. Enzyme omitted

A cabbage composition was obtained by adding 200 g of purified water to 200 g of green regular cabbage and then extracting the juice.

Example 1. Viscozyme + Protamex

mixed enzymes

A mixed enzyme solution was prepared by mixing 2 g of a mixed enzyme containing viscozyme and Protamex at a weight ratio of 1:1 with 200 g of purified water.

enzyme cabbage

Add and mix the mixed enzyme solution prepared above to 200 g of green common cabbage, treat at 50 ℃ for 1 hour, then boil in boiling water at 100 ℃ for 5 minutes to inactivate the enzyme, and then mix the cabbage treated with the mixed enzyme. Enzyme cabbage composition was obtained by squeezing.

Comparative Example 1. Viscozyme

After preparing an enzyme solution by mixing 2 g of viscozyme with 200 g of purified water, the prepared enzyme solution was added to 200 g of green cabbage, mixed, treated at 50 ℃ for 1 hour, and placed in boiling water at 100 ℃ for 5 minutes. The enzyme was inactivated by boiling for several minutes, and then the cabbage treated with the mixed enzyme was squeezed to obtain an enzyme cabbage composition.

Comparative Example 2. Protamex

An enzymatic cabbage composition was obtained in the same manner as Comparative Example 1, except that Protamex was used instead of viscozyme.

Comparative Example 3. Viscozyme + Viscoflow

An enzymatic cabbage composition was obtained in the same manner as in Example 1, except that a mixed enzyme of viscozyme and viscoflow was used instead of a mixed enzyme of viscozyme and Protamex.

Comparative Example 4. Viscozyme + Celluclast

An enzymatic cabbage composition was obtained in the same manner as in Example 1, except that a mixed enzyme of viscozyme and celluclast was used instead of a mixed enzyme of viscozyme and Protamex.

[Little Cabbage]

Control 2. Enzyme omitted

The enzyme cabbage composition was obtained in the same manner as Control 1, except that baby cabbage was used instead of regular cabbage.

Example 2. Viscozyme + Protamex

An enzymatic cabbage composition was obtained in the same manner as in Example 1, except that baby cabbage was used instead of regular cabbage.

Comparative Example 5. Viscozyme

An enzymatic cabbage composition was obtained in the same manner as Comparative Example 1, except that little cabbage was used instead of regular cabbage.

Comparative Example 6. Protamex

An enzymatic cabbage composition was obtained in the same manner as Comparative Example 2, except that baby cabbage was used instead of regular cabbage.

Comparative Example 7. Viscozyme + Viscoflow

An enzymatic cabbage composition was obtained in the same manner as Comparative Example 3, except that baby cabbage was used instead of regular cabbage.

Comparative Example 8. Viscozyme + Celluclast

An enzyme cabbage composition was obtained in the same manner as in Comparative Example 4, except that baby cabbage was used instead of regular cabbage.

<Test Example Ⅰ>

The statistical program SPSS (Statistical package for social science version 25.0, SPSS Inc., Chicago, IL, USA) was used to analyze the results of this experiment, and the measurement results of each experimental item were expressed as mean ± standard deviation (mean ± SD). did. The mean difference between groups was confirmed by one-way ANOVA, and statistical significance was tested at the P<0.05 level using Duncan's test.

The enzyme used above has the following characteristics.

division Enzymes contained Optimal
temperature(℃) Optimal
pH Activity Viscozyme
L arabanase, cellulase,
beta-glucanase,
hemicellulase,
xylanase 25-55 3.5-5.5 100FBG/g Protamex Protease (Subtilisin) 35-60 5.5-7.5 1.5 AU-N/g Viscoflow MG Beta-glucanase (endo-1,3(4)-)
Cellulase
Alpha-amylase
Xylase 45-65 4.0-6.0 500 BGU/g Celluclast 1.5L cellohydrolase,
1,4-β-glucosidase
, 1,4-D-glucanase 50-60 4.5-6.0 700 EGU/g

[Enzyme cabbage composition]

The yield of the enzymatic cabbage composition prepared according to the control group, examples, and comparative examples was measured according to the following [Equation 1].

[Equation 1]

Yield (%) = (Amount of juice of raw material (g) / Amount of raw water (g) + Amount of bottled water (g)) x 100

division transference number(%) cabbage Control group 1 75.41± ^0.23a Example 1 85.16± ^0.75d Comparative Example 1 81.61± ^0.34c Comparative Example 2 82.32± ^0.61c Comparative Example 3 78.57± ^0.18b Comparative Example 4 79.01±1.06 ^b little cabbage Control group 2 74.65± ^0.85a Example 2 89.76± ^0.63d Comparative Example 5 82.30± ^2.47c Comparative Example 6 81.27± ^0.94c Comparative Example 7 79.32± ^0.65b Comparative Example 8 80.64± ^0.42b

As shown in Table 2 above, it was confirmed that the yields of Control Groups 1 and 2, which were not treated with enzymes, were lower than those of Examples 1 and 2 and Comparative Examples 1 to 8, which were treated with enzymes.

Moreover, it was confirmed that Example 1 had a higher yield than Comparative Examples 1 to 4, and that Example 2 had a higher yield than Comparative Examples 5 to 8.

Test Example 2. Sugar and salinity measurement

Sugar content was measured for 1 ml of sample with a saccharometer (PPOCKET REFRACTOMETER PAL-1, ATAGO, JAPAN), and salinity was measured for 1 ml of sample with a salinity meter (SB-2000PRO, HM Digital, Korea). In this way, the average value of three measurements was expressed.

division Sugar content (°brix) Salinity (%) cabbage Control group 1 2.70± ^0.07a 0.17± ^0.01a Example 1 3.50± ^0.03c 0.21± ^0.02a Comparative Example 1 3.50± ^0.05c 0.23± ^0.01b Comparative Example 2 4.40± ^0.10d 0.62± ^0.03c Comparative Example 3 3.45± ^0.07c 0.62± ^0.04c Comparative Example 4 3.40± ^0.09c 0.20± ^0.02a little cabbage Control group 2 3.10± ^0.04a 0.18± ^0.03a Example 2 3.60± ^0.03c 0.24± ^0.04b Comparative Example 5 3.39± ^0.01b 0.23± ^0.05b Comparative Example 6 4.30± ^0.08d 0.62± ^0.02c Comparative Example 7 3.01± ^1.05b 0.61± ^0.04c Comparative Example 8 3.05± ^0.06b 0.23± ^0.03b

As shown in Table 3 above, it was confirmed that the enzymatic cabbage prepared according to Example 1 of the present invention had a higher sugar content and a similar salinity compared to Control 1, and had a similar sugar content but low salinity compared to Comparative Examples 1 to 4. Confirmed.

In addition, it was confirmed that the enzyme cabbage prepared according to Example 2 of the present invention had a higher sugar content and a slightly higher salinity than Control 2, and that it had a high sugar content and low salinity compared to Comparative Examples 5 to 8.

The enzyme cabbage of Comparative Examples 2 and 6 has a higher sugar content than the other groups, but its salt content is also high, making it unsuitable for use in food.

Test Example 3. Measurement of DPPH radical scavenging ability

The DPPH radical scavenging ability of enzymatic cabbage prepared according to the control group, examples, and comparative examples was measured by referring to the method of Kim et al. (2016). 40 mL of 70% ethanol was added to 10 g of the sample, vortexed for 2 minutes, extracted in a shaking incubator for 16 hours, and then centrifuged at 790 To measure DPPH radical scavenging ability, add 3 mL of 0.4 mM DPPH ethanol solution to 0.4 mL of the sample solution, stir, leave in a dark place for 10 minutes, and measure absorbance at 517 nm using a spectrophotometer, as shown in [Equation 2] below. It was calculated accordingly.

[Equation 2]

DPPH radical scavenging ability is one of the methods to measure the antioxidant power of foods. DPPH (1,1-diphenyl-2-picryl-hydrazyl) is a dark purple substance that itself contains radicals, and the radical electrons are delocalized, making it a relatively stable compound. It is tested by discoloring purple to yellow by substances with antioxidant activity such as polyphenol, vitamin C, and aromatic amines, and is used as a low-cost and easy method to measure the antioxidant power of foods. Free radicals cause cancer, liver disease, Alzheimer's disease, aging, arthritis, inflammation, diabetes, Parkinson's disease, arteriosclerosis, and AIDS, and are involved in various diseases caused by oxidation.

division DPPH radical scavenging ability (%) cabbage Control group 1 4.05± ^0.38a Example 1 15.28± ^1.07d Comparative Example 1 10.36± ^0.94c Comparative Example 2 11.45± ^0.75c Comparative Example 3 7.29± ^0.63b Comparative Example 4 8.61± ^0.72b little cabbage Control group 2 8.09± ^0.69a Example 2 21.48± ^1.15d Comparative Example 5 14.11± ^1.02c Comparative Example 6 13.05± ^0.92c Comparative Example 7 6.04± ^0.53b Comparative Example 8 8.62± ^0.42a

As shown in Table 4 above, it was confirmed that the enzymatic cabbage prepared according to Example 1 of the present invention had excellent DPPH radical scavenging ability compared to Control Group 1 and Comparative Examples 1 to 4.

In addition, it was confirmed that the enzymatic cabbage prepared according to Example 2 of the present invention had excellent DPPH radical scavenging ability compared to Control Group 2 and Comparative Examples 5 to 8.

Test Example 4. Free amino acid measurement

1.0 g of enzymatic cabbage prepared according to the control, examples, and comparative examples was taken, 10 mL of 80% ethanol was added, and then sonicated for 20 minutes and centrifuged. The above process was repeated twice, only the supernatant was collected, filtered through filter paper, dissolved in 1.0 mL of sample dilution buffer for free amino acids (pH 2.2), filtered twice through a 0.45 ㎛ NYLON syringe filter, and used as a sample for analysis. The free amino acid content of the test solution that went through the pretreatment process was analyzed using Sycan (germany)'s S7130 auto sampler and S2100 solvent delivery system.

Classification (mg/L) cabbage little cabbage Control group 1 Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Control group 2 Example 2 Comparative Example 5 Comparative Example 6 Comparative Example 7 Comparative Example 8 essential amino acids
Threonin 1.532 2.710 1.647 2.519 1.818 1.917 3.219 4.557 3.389 4.305 3.124 2.114 Valine 2.886 4.352 3.425 3.072 2.915 3.001 5.155 9.901 5.557 5.109 7.814 8.214 Methionine 0.304 0.800 0.334 0.400 0.304 0.314 0.570 0.973 0.571 0.738 0.614 0.524 Leucine 1.128 1.959 1.624 1.935 1.124 1.147 2.614 4.438 2.706 3.452 3.214 2.524 Lysine 0.884 2.407 1.228 1.324 1.001 1.114 2.678 4.890 2.641 3.224 2.814 2.911 Isoleucine 1.255 3.727 1.586 1.615 1.302 1.401 3.729 6.549 4.886 5.969 2.140 2.415 Phenylalanin 0.578 0.127 0.515 0.415 0.618 0.718 0.888 0.216 0.818 0.617 0.514 0.547 Histidine 1.403 3.235 1.930 1.647 1.515 1.547 2.009 4.884 2.194 1.774 3.124 3.124 Arginine 7.838 2.658 6.896 6.489 7.418 7.818 16.172 5.517 15.086 15.003 15.214 14.512 subtotal 17.808 21.975 19.185 19.416 18.015 18.977 37.034 41.925 37.848 40.191 38.572 36.885 Non-essential amino acids Glutamic acid 18.606 24.055 23.363 20.701 21.414 22.524 71.618 87.587 75.041 70.746 70.415 71.415 Glycine 0.625 0.827 0.742 0.602 0.658 0.701 0.953 2.013 1.014 0.851 1.001 0.998 Alanine 5.124 8.896 7.683 5.259 6.214 6.245 16.411 20.115 19.431 14.130 15.415 13.412 Tyrosine 0.398 0.752 0.572 0.801 0.458 0.658 0.650 1.428 0.751 1.124 0.451 0.847 Asparagine 4.141 4.472 4.093 4.276 4.515 4.524 6.927 6.469 5.555 6.286 5.414 5.424 Serine 3.538 5.167 5.051 4.258 4.987 3.215 11.044 12.416 11.377 9.395 10.524 10.524 Proline 1.393 1.269 1.600 1.665 1.245 1.412 1.850 1.975 2.187 1.070 1.008 1.114 Taurine 0.365 0.456 0.426 0.416 0.402 0.412 0.451 0.458 0.455 0.480 0.414 0.614 Pospho Serine 0.174 0.346 0.278 0.354 0.177 0.185 0.204 0.361 0.265 0.401 0.145 0.200 Urea 9.240 7.508 8.485 6.677 9.241 10.521 7.511 6.703 6.862 5.816 6.994 6.014 alpha-aminoadipic acid 0.089 0.179 0.152 0.242 0.014 0.041 0.151 0.235 0.206 0.178 0.114 0.014 alpha-AminoButyric Acid 0.090 0.103 0.000 0.000 0.001 0.004 0.201 0.166 0.170 0.140 0.014 0.415 beta-Alanine 0.010 0.977 1.024 0.030 0.010 0.014 0.827 0.042 0.890 0.035 0.814 0.031 gamma-AminoButyric Acid 5.603 6.116 6.229 5.134 5.142 4.120 8.505 10.313 9.969 7.625 6.415 5.140 ammonia 1.030 1.266 1.245 1.101 1.010 1.001 1.205 1.259 1.287 1.213 1.214 1.005 Ornithine 0.053 0.073 0.068 0.067 0.048 0.047 0.112 0.156 0.124 0.115 0.001 0.014 1-Methylhistidine 0.217 0.288 0.285 0.285 0.214 0.258 0.512 0.647 0.548 0.651 0.415 0.515 Carnitine 18.529 19.842 17.664 14.214 15.214 16.214 14.021 2.310 19.368 12.314 13.214 11.214 subtotal 69.225 82.592 78.960 66.082 70.964 72.096 143.153 154.653 153.500 137.570 133.982 128.910 sum 87.033 104.567 98.145 85.498 88.979 91.073 180.187 196.578 191.348 177.761 172.554 165.795

As shown in Table 5 above, it was confirmed that the enzymatic cabbage prepared according to Example 1 of the present invention had a higher content of essential amino acids and non-essential amino acids compared to Control Group 1 and Comparative Examples 1 to 4.

In addition, it was confirmed that the enzyme cabbage prepared according to Example 2 of the present invention also had a higher content of essential amino acids and non-essential amino acids compared to Control 2 and Comparative Examples 5 to 8.

In addition, it was confirmed that the enzyme cabbage of Example 2 had a higher content of essential and non-essential amino acids than the enzyme cabbage of Example 1.

Essential amino acid content showing antioxidant activity

Among the free amino acids shown in Table 5, amino acids reported to have antioxidant activity are shown again below.

Classification (mg/L) cabbage little cabbage Control group 1 Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Control group 2 Example 2 Comparative Example 5 Comparative Example 6 Comparative Example 7 Comparative Example 8 Valine 2.886 4.352 3.425 3.072 2.915 3.001 5.155 9.901 5.557 5.109 7.814 8.214 Leucine 1.128 1.959 1.624 1.935 1.124 1.147 2.614 4.438 2.706 3.452 3.214 2.524 Isoleucine 1.255 3.727 1.586 1.615 1.302 1.401 3.729 6.549 4.886 5.969 2.140 2.415 subtotal 5.269 10.038 6.635 6.622 5.341 5.549 11.498 20.888 13.149 14.530 13.168 13.153

As shown in Table 6 above, the enzyme cabbage prepared according to Example 1 of the present invention was confirmed to have higher contents of valine, leucine, and isoleucine, which are reported to have antioxidant activity, compared to Control 1 and Comparative Examples 1 to 4.

In addition, it was confirmed that the enzyme cabbage prepared according to Example 2 of the present invention also had a higher content of valine, leucine, and isoleucine compared to Control 2 and Comparative Examples 5 to 8.

In addition, it was confirmed that the enzyme cabbage of Example 2 had a higher content of valine, leucine, and isoleucine than the enzyme cabbage of Example 1.

Content of non-essential amino acids that cause sweet and savory tastes

Among the free amino acids shown in Table 5, amino acids that cause sweetness and savory taste are shown again below.

Classification (mg/L) cabbage little cabbage Control group 1 Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Control group 2 Example 2 Comparative Example 5 Comparative Example 6 Comparative Example 7 Comparative Example 8 Glutamic acid 18.606 24.055 23.363 20.701 21.414 22.524 71.618 87.587 73.041 75.746 70.415 71.415 Glycine 0.625 0.827 0.742 0.602 0.658 0.701 0.953 2.013 1.014 0.851 1.001 0.998 Alanine 5.124 8.896 7.683 5.259 6.214 6.245 16.411 20.115 19.431 14.130 15.415 13.412 Serine 3.538 5.167 5.051 4.258 4.987 3.215 11.044 12.416 11.377 9.395 10.524 10.524 subtotal 27.893 38.945 36.839 30.820 33.273 32.685 100.026 122.131 104.863 100.122 97.355 96.349

As shown in Table 7 above, it was confirmed that the enzyme cabbage prepared according to Example 1 of the present invention had a higher content of amino acids that cause sweetness and umami than Control 1 and Comparative Examples 1 to 4. In addition, the present invention It was confirmed that the enzyme cabbage prepared according to Example 2 also had a higher content of amino acids that cause sweetness and umami compared to Control 2 and Comparative Examples 5 to 8.

In addition, it was confirmed that the enzyme cabbage of Example 2 had a higher content of amino acids that cause sweetness and umami than the enzyme cabbage of Example 1.

Content of essential amino acids that cause bitterness

Among the free amino acids shown in Table 5, the amino acids that cause bitter taste are shown again below.

Classification (mg/L) cabbage little cabbage Control group 1 Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Control group 2 Example 2 Comparative Example 5 Comparative Example 6 Comparative Example 7 Comparative Example 8 Valine 2.886 4.352 3.425 3.072 2.915 3.001 5.155 9.901 5.557 5.109 7.814 8.214 Leucine 1.128 1.959 1.624 1.935 1.124 1.147 2.614 4.438 2.706 3.452 3.214 2.524 Phenylalanin 0.578 0.127 0.515 0.415 0.618 0.718 0.888 0.216 0.818 0.617 0.514 0.547 Arginine 7.838 2.658 6.896 6.489 7.418 7.818 16.172 5.517 15.086 15.003 15.214 14.512 subtotal 12.430 9.096 12.460 11.911 12.075 12.684 24.829 20.072 24.167 24.181 26.756 25.797

As shown in Table 8 above, it was confirmed that the enzyme cabbage prepared according to Example 1 of the present invention had a lower content of amino acids causing bitter taste compared to Control 1 and Comparative Examples 1 to 4.

In addition, it was confirmed that the enzymatic cabbage prepared according to Example 2 of the present invention also had a lower content of amino acids that cause a bitter taste compared to Control 2 and Comparative Examples 5 to 8.

In addition, it was confirmed that the enzyme cabbage of Example 1 had a lower content of amino acids that cause bitter taste compared to the enzyme cabbage of Example 2.

Accordingly, the enzymatic cabbage prepared according to Examples 1 and 2 of the present invention has a higher content of amino acids with antioxidant activity and a higher content of amino acids that cause sweet and savory tastes compared to other groups, and a higher content of amino acids that cause bitter taste. This was confirmed to be low.

[Jelly using enzyme cabbage composition]

[cabbage]

Control group 1-1. Enzyme omitted

8 g of gelatin powder was soaked in 20 g of water in advance for 10 minutes, then placed in a pot, 180 g of the cabbage composition prepared in Control 1, 14 g of sugar, 10 g of oligosaccharides, 1 g of anhydrous citric acid, and 0.5 g of locust bean gum were added and the gelatin was dissolved. After heating at 80 ℃ to mix well, it was placed in a mold (9X2X2 cm) and solidified in a 5 ℃ refrigerator for 12 hours to prepare jelly.

Example 1-1. Viscozyme + Protamex

The same procedure as Control 1-1 was performed, except that jelly was prepared using the enzyme cabbage composition prepared in Example 1 instead of the cabbage composition prepared in Control 1.

Comparative Example 1-1. Viscozyme

The same procedure as Control 1-1 was performed, except that jelly was prepared using the enzymatic cabbage composition prepared in Comparative Example 1 instead of the cabbage composition prepared in Control 1.

Comparative Example 2-1. Protamex

The same procedure as Control 1-1 was performed, except that jelly was prepared using the enzymatic cabbage composition prepared in Comparative Example 2 instead of the cabbage composition prepared in Control 1.

Comparative Example 3-1. Viscozyme+ Viscoflow

The same procedure as Control 1-1 was performed, except that jelly was prepared using the enzymatic cabbage composition prepared in Comparative Example 3 instead of the cabbage composition prepared in Control 1.

Comparative Example 4-1. Viscozyme + Cellucluster

The same procedure as Control 1-1 was performed, except that jelly was prepared using the enzymatic cabbage composition prepared in Comparative Example 4 instead of the cabbage composition prepared in Control 1.

[Little Cabbage]

Control group 2-1. Enzyme omitted

The same procedure as Control 1-1 was performed, except that jelly was prepared using the cabbage composition prepared in Control 2 instead of the cabbage composition prepared in Control 2.

Example 2-1. Viscozyme + Protamex

The same procedure as in Control 1-1 was performed, except that jelly was prepared using the enzymatic cabbage composition prepared in Example 2 instead of the cabbage composition prepared in Control 1.

Comparative Example 5-1. Viscozyme

The same procedure as Control 1-1 was performed, except that jelly was prepared using the enzymatic cabbage composition prepared in Comparative Example 5 instead of the cabbage composition prepared in Control 1.

Comparative Example 6-1. Protamex

The same procedure as Control 1-1 was performed, except that jelly was prepared using the enzymatic cabbage composition prepared in Comparative Example 6 instead of the cabbage composition prepared in Control 1.

Comparative Example 7-1. Viscozyme+ Viscoflow

The same procedure as Control 1-1 was performed, except that jelly was prepared using the enzymatic cabbage composition prepared in Comparative Example 7 instead of the cabbage composition prepared in Control 1.

Comparative Example 8-1. Viscozyme + Cellucluster

The same procedure as Control 1-1 was performed, except that jelly was prepared using the enzymatic cabbage composition prepared in Comparative Example 8 instead of the cabbage composition prepared in Control 1.

<Test Example Ⅱ>

The statistical program SPSS (Statistical package for social science version 25.0, SPSS Inc., Chicago, IL, USA) was used to analyze the results of this experiment, and the measurement results of each experimental item were expressed as mean ± standard deviation (mean ± SD). did. The mean difference between groups was confirmed by one-way ANOVA, and statistical significance was tested at the P<0.05 level using Duncan's test.

Test Example 5. Sugar content measurement

The sugar content was measured in 0.5 mL of sol jelly using a sugar meter (POCKET REFRACTOMETER PAL-1, ATAGO, Japan) and expressed as the average of three measurements in the same manner.

division Sugar content (°brix) cabbage Control group 1-1 17.21± ^0.69a Example 1-1 19.43± ^0.84c Comparative Example 1-1 17.37± ^0.71a Comparative Example 2-1 18.60± ^0.69b Comparative Example 3-1 16.94±1.07 ^b Comparative Example 4-1 16.41± ^0.35b little cabbage Control group 2-1 18.83± ^0.66a Example 2-1 20.15± ^0.84c Comparative Example 5-1 19.17±1.15 ^b Comparative Example 6-1 19.52± ^0.43b Comparative Example 7-1 17.11±0.69 ^b Comparative Example 8-1 16.70± ^0.81c

As shown in Table 9 above, the jelly prepared according to Example 1-1 of the present invention has a higher sugar content than the control group 1-1 and Comparative Examples 1-1 to 4-1, and the jelly prepared according to Example 2-1 It was confirmed that the jelly also had a higher sugar content than Control 2-1 and Comparative Examples 5-1 to 8-1.

Test Example 6. Texture Measurement_Hardness and Adhesion

Hardness and adhesion were measured three times through TPA (texture profile analysis) using a texture analyzer (CT3, Brookfield Engineering Laboratories, Inc., Middleborough, Massachusetts, USA), and then the average value was obtained. The jelly in a gel state was cut into pieces of 20 For texture, hardness and adhesiveness were measured. The measurement conditions were Pre-test speed 2.0 mm/sec, Post test speed 1.0 mm/sec, Trigger load 1.0 N, Test speed 0.5 mm/sec, and Strain 50%.

division Hardness (g) Adhesion (mJ) cabbage Control group 1-1 329.54± ^23.68a 0.21± ^0.01a Example 1-1 310.53± ^19.45a 0.24± ^0.02a Comparative Example 1-1 517.00±31.67 ^c 0.62± ^0.05c Comparative Example 2-1 194.50±12.48 ^b 0.83± ^0.05c Comparative Example 3-1 420.14±30.06 ^b 0.71± ^0.07c Comparative Example 4-1 451.16±27.85 ^c 0.69± ^0.03c little cabbage Control group 2-1 347.56± ^19.69a 0.18± ^0.02a Example 2-1 241.55±36.55 ^b 0.15± ^0.01a Comparative Example 5-1 534.12±27.67 ^c 0.42± ^0.03c Comparative Example 6-1 173.40±41.56 ^c 0.55± ^0.07c Comparative Example 7-1 411.24±38.10 ^b 0.65± ^0.05c Comparative Example 8-1 422.06±43.45 ^b 0.57± ^0.06c

As shown in Table 10 above, the jelly prepared according to Example 1-1 of the present invention has superior hardness and adhesion compared to the control group 1-1 and comparative examples 1-1 to 4-1, and Example 2- It was confirmed that the jelly prepared according to 1 also had excellent hardness and adhesion compared to Control 2-1 and Comparative Examples 5-1 to 8-1.

Comparative Example 1-1, Comparative Example 3-1, Comparative Example 4-1, Comparative Example 5-1, Comparative Example 7-1, and Comparative Example 8-1 are made of chewy and sticky jelly and are not suitable as elderly-friendly foods. , Comparative Example 2-1 and Comparative Example 6-1 were confirmed to have low hardness but high adhesion, making them unsuitable as elderly-friendly foods.

Test Example 7. Sensory test

It was conducted on 20 college and graduate students at Kunsan National University. The definition of functional jelly, the purpose of the experiment, and the evaluation items were explained to the sensory test evaluators in advance. One hour before the evaluation, they were asked to consume drinks or food other than water, mouthwash, etc. The use of cosmetics or perfumes with strong scents was also prohibited. The preference for Lee was assessed using a 9-point scale, with the more people liked it, the higher the score.

division incense color taste Exterior Passing the throat Comprehensive preference cabbage Control group 1-1 5.41± ^0.26a 3.75± ^0.54a 3.11± ^0.27a 3.45± ^0.17a 4.01± ^0.18a 3.87± ^0.27a Example 1-1 6.53± ^0.43c 5.31± ^0.28c 4.26± ^0.64c 5.24± ^0.64c 5.27± ^0.17c 5.39± ^0.53c Comparative Example 1-1 5.67± ^0.52a 4.94± ^0.49b 3.57± ^0.55b 4.28± ^0.42b 4.15± ^0.38a 4.40± ^0.61b Comparative Example 2-1 5.72± ^0.67b 4.82± ^0.55b 3.84± ^0.14b 4.39± ^0.58b 4.27± ^0.51b 4.62± ^0.49b Comparative Example 3-1 6.04± ^0.18b 5.06± ^0.67b 3.47± ^0.86b 4.61± ^0.62b 4.21± ^0.77b 4.51± ^0.54b Comparative Example 4-1 5.98± ^0.46b 4.99± ^0.48b 3.51± ^0.75b 4.53± ^0.57b 4.34± ^0.83b 4.59± ^0.37b little cabbage Control group 2-1 6.81± ^0.27a 6.11± ^0.25a 6.54± ^0.60a 6.86± ^0.35a 5.84± ^0.43a 6.37± ^0.62a Example 2-1 8.36± ^0.59c 8.14± ^0.67c 8.75± ^0.43c 7.96± ^0.43c 6.82± ^0.60c 7.86± ^0.94c Comparative Example 5-1 7.31± ^0.62b 6.85± ^0.31b 6.92± ^0.25a 7.23± ^0.25b 6.01± ^0.14a 6.41± ^0.50a Comparative Example 6-1 7.59± ^0.48b 7.11± ^0.18b 7.34± ^0.43b 7.45± ^0.69b 6.07± ^0.68b 6.63± ^0.23b Comparative Example 7-1 7.48± ^0.30b 6.93± ^0.35b 7.02± ^0.82a 7.15± ^0.71a 5.94± ^0.51a 6.52± ^0.68b Comparative Example 8-1 7.62± ^0.42b 6.88± ^0.61b 6.98± ^0.60a 7.26± ^0.46b 6.11± ^0.43b 6.47± ^0.47a

As shown in Table 11 above, the jelly prepared according to Example 1-1 of the present invention had better aroma, color, taste, appearance, swallowing and overall properties compared to Control 1-1 and Comparative Examples 1-1 to 4-1. It was confirmed that the jelly prepared according to Example 2-1 was also superior in flavor, color, taste, appearance, swallowing ability, and overall preference compared to the control group 2-1 and comparative examples 5-1 to 8-1. .

Claims (19)

Cabbage contains a viscozyme enzyme derived from Aspergillus aculeatus; and enzymes derived from Bacillus licheniformis and Bacillus amyloliquefaciens; are treated with mixed enzymes mixed at a weight ratio of 1:0.5-1.5,
The enzyme derived from Aspergillus aculeatus is viscozyme, and the enzyme derived from Bacillus licheniformis and Bacillus amyloliquefaciens is Prota. Enzyme cabbage composition characterized in that it is Protamex. delete delete delete The enzyme cabbage composition according to claim 1, wherein the cabbage is treated with mixed enzymes at 30 to 60° C. for 0.5 to 10 hours. The enzyme cabbage composition according to claim 1, wherein the mixed enzyme is used in an amount of 0.5 to 10 parts by weight based on 100 parts by weight of cabbage. The enzyme cabbage composition according to claim 1, wherein the cabbage is baby cabbage. A food product manufactured using the enzyme cabbage composition of claim 1. The food according to claim 8, wherein the food is jelly, raw noodles, noodles, cookies, bread, pizza, fried food, or ramen. (A) mixing the enzymatic cabbage composition of claim 1, gelatin, sugars, and gums; and
(B) heating the mixture and then molding it while cooling. A method for producing jelly using an enzymatic cabbage composition, comprising: delete delete delete delete The method of claim 10, comprising 2 to 10 parts by weight of gelatin, 5 to 20 parts by weight of sugars, and 0.1 to 2 parts by weight of gums, based on 100 parts by weight of the enzyme cabbage composition. . The method of claim 10, wherein the saccharide is at least one selected from the group consisting of monosaccharides, disaccharides, and polysaccharides. The method of claim 10, wherein the gum is one or more selected from the group consisting of locust bean gum, tara gum, guar gum, glucomannan, and tamarind gum. The method of claim 10, wherein the heating is performed at 70 to 100° C. for 20 to 60 minutes. The method of claim 10, wherein the cabbage is small cabbage.