KR102668428B1 - Manufacturing method of low-sugar pickel with cholesterol-lowering effect and blood sugar rise inhibition effect - Google Patents
Manufacturing method of low-sugar pickel with cholesterol-lowering effect and blood sugar rise inhibition effect Download PDFInfo
- Publication number
- KR102668428B1 KR102668428B1 KR1020230043974A KR20230043974A KR102668428B1 KR 102668428 B1 KR102668428 B1 KR 102668428B1 KR 1020230043974 A KR1020230043974 A KR 1020230043974A KR 20230043974 A KR20230043974 A KR 20230043974A KR 102668428 B1 KR102668428 B1 KR 102668428B1
- Authority
- KR
- South Korea
- Prior art keywords
- weight
- parts
- low
- mixing
- sugar
- Prior art date
Links
- 230000000694 effects Effects 0.000 title claims abstract description 67
- 239000008280 blood Substances 0.000 title claims abstract description 31
- 210000004369 blood Anatomy 0.000 title claims abstract description 31
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 27
- 230000005764 inhibitory process Effects 0.000 title description 2
- 206010000496 acne Diseases 0.000 title 1
- 238000002156 mixing Methods 0.000 claims abstract description 74
- 235000013311 vegetables Nutrition 0.000 claims abstract description 66
- 238000005554 pickling Methods 0.000 claims abstract description 55
- 239000000203 mixture Substances 0.000 claims abstract description 49
- 239000000654 additive Substances 0.000 claims abstract description 48
- 239000007788 liquid Substances 0.000 claims abstract description 48
- 230000000996 additive effect Effects 0.000 claims abstract description 35
- 150000007524 organic acids Chemical class 0.000 claims abstract description 31
- 230000005070 ripening Effects 0.000 claims abstract description 31
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 22
- 239000003765 sweetening agent Substances 0.000 claims abstract description 22
- 239000011833 salt mixture Substances 0.000 claims abstract description 20
- 230000003078 antioxidant effect Effects 0.000 claims abstract description 19
- 239000002994 raw material Substances 0.000 claims abstract description 15
- 238000010438 heat treatment Methods 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 239000008213 purified water Substances 0.000 claims abstract description 9
- 239000000052 vinegar Substances 0.000 claims abstract description 9
- 235000021419 vinegar Nutrition 0.000 claims abstract description 9
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 18
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 16
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims description 16
- 235000003261 Artemisia vulgaris Nutrition 0.000 claims description 13
- 241000218213 Morus <angiosperm> Species 0.000 claims description 13
- 240000006891 Artemisia vulgaris Species 0.000 claims description 12
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 12
- 241000132536 Cirsium Species 0.000 claims description 9
- 235000020415 coconut juice Nutrition 0.000 claims description 8
- 239000001103 potassium chloride Substances 0.000 claims description 8
- 235000011164 potassium chloride Nutrition 0.000 claims description 8
- 150000003839 salts Chemical class 0.000 claims description 8
- 229930091371 Fructose Natural products 0.000 claims description 7
- 239000005715 Fructose Substances 0.000 claims description 7
- 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 7
- 241000220286 Sedum Species 0.000 claims description 7
- 239000004310 lactic acid Substances 0.000 claims description 6
- 235000014655 lactic acid Nutrition 0.000 claims description 6
- 229940096421 milk thistle extract Drugs 0.000 claims description 4
- 235000020727 milk thistle extract Nutrition 0.000 claims description 4
- 230000002401 inhibitory effect Effects 0.000 claims description 3
- 239000003963 antioxidant agent Substances 0.000 claims description 2
- 238000000034 method Methods 0.000 abstract description 16
- 244000025254 Cannabis sativa Species 0.000 abstract description 10
- 238000010521 absorption reaction Methods 0.000 abstract description 10
- 235000019629 palatability Nutrition 0.000 abstract description 5
- 235000021110 pickles Nutrition 0.000 description 56
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 34
- 230000000052 comparative effect Effects 0.000 description 23
- 238000002360 preparation method Methods 0.000 description 22
- 235000012000 cholesterol Nutrition 0.000 description 13
- 239000004615 ingredient Substances 0.000 description 10
- 230000008569 process Effects 0.000 description 10
- 230000002829 reductive effect Effects 0.000 description 10
- 230000036541 health Effects 0.000 description 9
- 235000021096 natural sweeteners Nutrition 0.000 description 8
- 241000894006 Bacteria Species 0.000 description 7
- 230000032683 aging Effects 0.000 description 7
- 235000013399 edible fruits Nutrition 0.000 description 7
- 235000002639 sodium chloride Nutrition 0.000 description 7
- 235000019640 taste Nutrition 0.000 description 7
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 6
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 description 6
- 240000004160 Capsicum annuum Species 0.000 description 5
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 5
- 230000002159 abnormal effect Effects 0.000 description 5
- 210000004027 cell Anatomy 0.000 description 5
- 230000007423 decrease Effects 0.000 description 5
- 239000008103 glucose Substances 0.000 description 5
- 229910052500 inorganic mineral Inorganic materials 0.000 description 5
- 235000010755 mineral Nutrition 0.000 description 5
- 239000011707 mineral Substances 0.000 description 5
- 244000060011 Cocos nucifera Species 0.000 description 4
- 235000013162 Cocos nucifera Nutrition 0.000 description 4
- 240000008067 Cucumis sativus Species 0.000 description 4
- 235000009849 Cucumis sativus Nutrition 0.000 description 4
- 244000000626 Daucus carota Species 0.000 description 4
- 235000002767 Daucus carota Nutrition 0.000 description 4
- 206010020772 Hypertension Diseases 0.000 description 4
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 240000007594 Oryza sativa Species 0.000 description 4
- 235000007164 Oryza sativa Nutrition 0.000 description 4
- 235000011054 acetic acid Nutrition 0.000 description 4
- 230000009286 beneficial effect Effects 0.000 description 4
- 238000012790 confirmation Methods 0.000 description 4
- 201000010099 disease Diseases 0.000 description 4
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 4
- 238000000855 fermentation Methods 0.000 description 4
- 230000004151 fermentation Effects 0.000 description 4
- 235000009566 rice Nutrition 0.000 description 4
- 235000019605 sweet taste sensations Nutrition 0.000 description 4
- 230000004580 weight loss Effects 0.000 description 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 3
- LKDRXBCSQODPBY-JDJSBBGDSA-N D-allulose Chemical compound OCC1(O)OC[C@@H](O)[C@@H](O)[C@H]1O LKDRXBCSQODPBY-JDJSBBGDSA-N 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 3
- 239000004386 Erythritol Substances 0.000 description 3
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 description 3
- 239000004378 Glycyrrhizin Substances 0.000 description 3
- 102000015779 HDL Lipoproteins Human genes 0.000 description 3
- 108010010234 HDL Lipoproteins Proteins 0.000 description 3
- 102000007330 LDL Lipoproteins Human genes 0.000 description 3
- 108010007622 LDL Lipoproteins Proteins 0.000 description 3
- 241000218211 Maclura Species 0.000 description 3
- 108050004114 Monellin Proteins 0.000 description 3
- MUBZPKHOEPUJKR-UHFFFAOYSA-N Oxalic acid Chemical compound OC(=O)C(O)=O MUBZPKHOEPUJKR-UHFFFAOYSA-N 0.000 description 3
- 241000209504 Poaceae Species 0.000 description 3
- 244000228451 Stevia rebaudiana Species 0.000 description 3
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 3
- 238000002835 absorbance Methods 0.000 description 3
- 239000004480 active ingredient Substances 0.000 description 3
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 3
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 3
- 230000017531 blood circulation Effects 0.000 description 3
- 230000036772 blood pressure Effects 0.000 description 3
- 239000011575 calcium Substances 0.000 description 3
- 229910052791 calcium Inorganic materials 0.000 description 3
- 150000001720 carbohydrates Chemical class 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 108010010165 curculin Proteins 0.000 description 3
- 235000019414 erythritol Nutrition 0.000 description 3
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 description 3
- 229940009714 erythritol Drugs 0.000 description 3
- FTSSQIKWUOOEGC-RULYVFMPSA-N fructooligosaccharide Chemical compound OC[C@H]1O[C@@](CO)(OC[C@@]2(OC[C@@]3(OC[C@@]4(OC[C@@]5(OC[C@@]6(OC[C@@]7(OC[C@@]8(OC[C@@]9(OC[C@@]%10(OC[C@@]%11(O[C@H]%12O[C@H](CO)[C@@H](O)[C@H](O)[C@H]%12O)O[C@H](CO)[C@@H](O)[C@@H]%11O)O[C@H](CO)[C@@H](O)[C@@H]%10O)O[C@H](CO)[C@@H](O)[C@@H]9O)O[C@H](CO)[C@@H](O)[C@@H]8O)O[C@H](CO)[C@@H](O)[C@@H]7O)O[C@H](CO)[C@@H](O)[C@@H]6O)O[C@H](CO)[C@@H](O)[C@@H]5O)O[C@H](CO)[C@@H](O)[C@@H]4O)O[C@H](CO)[C@@H](O)[C@@H]3O)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O FTSSQIKWUOOEGC-RULYVFMPSA-N 0.000 description 3
- 229940107187 fructooligosaccharide Drugs 0.000 description 3
- 230000002641 glycemic effect Effects 0.000 description 3
- LPLVUJXQOOQHMX-UHFFFAOYSA-N glycyrrhetinic acid glycoside Natural products C1CC(C2C(C3(CCC4(C)CCC(C)(CC4C3=CC2=O)C(O)=O)C)(C)CC2)(C)C2C(C)(C)C1OC1OC(C(O)=O)C(O)C(O)C1OC1OC(C(O)=O)C(O)C(O)C1O LPLVUJXQOOQHMX-UHFFFAOYSA-N 0.000 description 3
- UYRUBYNTXSDKQT-UHFFFAOYSA-N glycyrrhizic acid Natural products CC1(C)C(CCC2(C)C1CCC3(C)C2C(=O)C=C4C5CC(C)(CCC5(C)CCC34C)C(=O)O)OC6OC(C(O)C(O)C6OC7OC(O)C(O)C(O)C7C(=O)O)C(=O)O UYRUBYNTXSDKQT-UHFFFAOYSA-N 0.000 description 3
- 229960004949 glycyrrhizic acid Drugs 0.000 description 3
- 235000019410 glycyrrhizin Nutrition 0.000 description 3
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 description 3
- BJHIKXHVCXFQLS-PQLUHFTBSA-N keto-D-tagatose Chemical compound OC[C@@H](O)[C@H](O)[C@H](O)C(=O)CO BJHIKXHVCXFQLS-PQLUHFTBSA-N 0.000 description 3
- 230000002147 killing effect Effects 0.000 description 3
- 235000012054 meals Nutrition 0.000 description 3
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 3
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 description 3
- 235000013599 spices Nutrition 0.000 description 3
- 239000000811 xylitol Substances 0.000 description 3
- 235000010447 xylitol Nutrition 0.000 description 3
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 3
- 229960002675 xylitol Drugs 0.000 description 3
- SERLAGPUMNYUCK-DCUALPFSSA-N 1-O-alpha-D-glucopyranosyl-D-mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O SERLAGPUMNYUCK-DCUALPFSSA-N 0.000 description 2
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 2
- 241000234282 Allium Species 0.000 description 2
- 235000002732 Allium cepa var. cepa Nutrition 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
- 235000016068 Berberis vulgaris Nutrition 0.000 description 2
- 241000335053 Beta vulgaris Species 0.000 description 2
- 235000018185 Betula X alpestris Nutrition 0.000 description 2
- 235000018212 Betula X uliginosa Nutrition 0.000 description 2
- 241000167854 Bourreria succulenta Species 0.000 description 2
- 240000007124 Brassica oleracea Species 0.000 description 2
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 2
- 235000011299 Brassica oleracea var botrytis Nutrition 0.000 description 2
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 2
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 2
- 240000003259 Brassica oleracea var. botrytis Species 0.000 description 2
- 235000007862 Capsicum baccatum Nutrition 0.000 description 2
- 201000009030 Carcinoma Diseases 0.000 description 2
- PHEDXBVPIONUQT-UHFFFAOYSA-N Cocarcinogen A1 Natural products CCCCCCCCCCCCCC(=O)OC1C(C)C2(O)C3C=C(C)C(=O)C3(O)CC(CO)=CC2C2C1(OC(C)=O)C2(C)C PHEDXBVPIONUQT-UHFFFAOYSA-N 0.000 description 2
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 2
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 description 2
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 2
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 description 2
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 2
- 229930195725 Mannitol Natural products 0.000 description 2
- PXHVJJICTQNCMI-UHFFFAOYSA-N Nickel Chemical compound [Ni] PXHVJJICTQNCMI-UHFFFAOYSA-N 0.000 description 2
- 241000207836 Olea <angiosperm> Species 0.000 description 2
- 240000002834 Paulownia tomentosa Species 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- 206010037660 Pyrexia Diseases 0.000 description 2
- LCTONWCANYUPML-UHFFFAOYSA-N Pyruvic acid Chemical compound CC(=O)C(O)=O LCTONWCANYUPML-UHFFFAOYSA-N 0.000 description 2
- 244000088415 Raphanus sativus Species 0.000 description 2
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 2
- 241001409321 Siraitia grosvenorii Species 0.000 description 2
- 240000003768 Solanum lycopersicum Species 0.000 description 2
- 240000008042 Zea mays Species 0.000 description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 2
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 2
- 239000001511 capsicum annuum Substances 0.000 description 2
- 239000001728 capsicum frutescens Substances 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 235000019693 cherries Nutrition 0.000 description 2
- 235000005822 corn Nutrition 0.000 description 2
- 230000002542 deteriorative effect Effects 0.000 description 2
- 238000001784 detoxification Methods 0.000 description 2
- 206010012601 diabetes mellitus Diseases 0.000 description 2
- 230000001747 exhibiting effect Effects 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- KWIUHFFTVRNATP-UHFFFAOYSA-N glycine betaine Chemical compound C[N+](C)(C)CC([O-])=O KWIUHFFTVRNATP-UHFFFAOYSA-N 0.000 description 2
- 235000008216 herbs Nutrition 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 239000000905 isomalt Substances 0.000 description 2
- 235000010439 isomalt Nutrition 0.000 description 2
- HPIGCVXMBGOWTF-UHFFFAOYSA-N isomaltol Natural products CC(=O)C=1OC=CC=1O HPIGCVXMBGOWTF-UHFFFAOYSA-N 0.000 description 2
- 239000000832 lactitol Substances 0.000 description 2
- 235000010448 lactitol Nutrition 0.000 description 2
- VQHSOMBJVWLPSR-JVCRWLNRSA-N lactitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@@H]1O[C@H](CO)[C@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-JVCRWLNRSA-N 0.000 description 2
- 229960003451 lactitol Drugs 0.000 description 2
- 239000000594 mannitol Substances 0.000 description 2
- 235000010355 mannitol Nutrition 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- BDAGIHXWWSANSR-UHFFFAOYSA-N methanoic acid Natural products OC=O BDAGIHXWWSANSR-UHFFFAOYSA-N 0.000 description 2
- 235000005985 organic acids Nutrition 0.000 description 2
- PHEDXBVPIONUQT-RGYGYFBISA-N phorbol 13-acetate 12-myristate Chemical compound C([C@]1(O)C(=O)C(C)=C[C@H]1[C@@]1(O)[C@H](C)[C@H]2OC(=O)CCCCCCCCCCCCC)C(CO)=C[C@H]1[C@H]1[C@]2(OC(C)=O)C1(C)C PHEDXBVPIONUQT-RGYGYFBISA-N 0.000 description 2
- 230000000704 physical effect Effects 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- 235000019643 salty taste Nutrition 0.000 description 2
- 239000000600 sorbitol Substances 0.000 description 2
- 235000010356 sorbitol Nutrition 0.000 description 2
- 235000019614 sour taste Nutrition 0.000 description 2
- 230000006438 vascular health Effects 0.000 description 2
- 239000011701 zinc Substances 0.000 description 2
- 229910052725 zinc Inorganic materials 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- 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 1
- 208000004998 Abdominal Pain Diseases 0.000 description 1
- 206010000060 Abdominal distension Diseases 0.000 description 1
- 240000002234 Allium sativum Species 0.000 description 1
- 240000000662 Anethum graveolens Species 0.000 description 1
- 102000006410 Apoproteins Human genes 0.000 description 1
- 108010083590 Apoproteins Proteins 0.000 description 1
- 241000269837 Artemisia dubia Species 0.000 description 1
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- 206010003694 Atrophy Diseases 0.000 description 1
- 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 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 1
- 244000223760 Cinnamomum zeylanicum Species 0.000 description 1
- 208000002881 Colic Diseases 0.000 description 1
- 206010009900 Colitis ulcerative Diseases 0.000 description 1
- 208000034656 Contusions Diseases 0.000 description 1
- 241000544061 Cuculus canorus Species 0.000 description 1
- 241000219122 Cucurbita Species 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 239000006144 Dulbecco’s modified Eagle's medium Substances 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- 240000004670 Glycyrrhiza echinata Species 0.000 description 1
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 description 1
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 description 1
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 description 1
- 206010019133 Hangover Diseases 0.000 description 1
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 description 1
- 206010020751 Hypersensitivity Diseases 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- CKLJMWTZIZZHCS-REOHCLBHSA-N L-aspartic acid Chemical compound OC(=O)[C@@H](N)CC(O)=O CKLJMWTZIZZHCS-REOHCLBHSA-N 0.000 description 1
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 102000004895 Lipoproteins Human genes 0.000 description 1
- 108090001030 Lipoproteins Proteins 0.000 description 1
- 241000276419 Lophius americanus Species 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 241000219071 Malvaceae Species 0.000 description 1
- 208000000112 Myalgia Diseases 0.000 description 1
- 244000270834 Myristica fragrans Species 0.000 description 1
- 235000009421 Myristica fragrans Nutrition 0.000 description 1
- 206010028813 Nausea Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 206010033799 Paralysis Diseases 0.000 description 1
- 244000062780 Petroselinum sativum Species 0.000 description 1
- 244000104275 Phoenix dactylifera Species 0.000 description 1
- 235000010659 Phoenix dactylifera Nutrition 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 244000203593 Piper nigrum Species 0.000 description 1
- 208000005374 Poisoning Diseases 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 208000004078 Snake Bites Diseases 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 102000003425 Tyrosinase Human genes 0.000 description 1
- 108060008724 Tyrosinase Proteins 0.000 description 1
- 201000006704 Ulcerative Colitis Diseases 0.000 description 1
- 241000219094 Vitaceae Species 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 229930013930 alkaloid Natural products 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 239000003242 anti bacterial agent Substances 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000003579 anti-obesity Effects 0.000 description 1
- 229940088710 antibiotic agent Drugs 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 235000003704 aspartic acid Nutrition 0.000 description 1
- 238000003149 assay kit Methods 0.000 description 1
- 230000037444 atrophy Effects 0.000 description 1
- OQFSQFPPLPISGP-UHFFFAOYSA-N beta-carboxyaspartic acid Natural products OC(=O)C(N)C(C(O)=O)C(O)=O OQFSQFPPLPISGP-UHFFFAOYSA-N 0.000 description 1
- 229960003237 betaine Drugs 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 235000013614 black pepper Nutrition 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 210000003169 central nervous system Anatomy 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 229960001231 choline Drugs 0.000 description 1
- OEYIOHPDSNJKLS-UHFFFAOYSA-N choline Chemical compound C[N+](C)(C)CCO OEYIOHPDSNJKLS-UHFFFAOYSA-N 0.000 description 1
- 235000017803 cinnamon Nutrition 0.000 description 1
- 208000019425 cirrhosis of liver Diseases 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 208000002925 dental caries Diseases 0.000 description 1
- 230000037123 dental health Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 235000008242 dietary patterns Nutrition 0.000 description 1
- 102000038379 digestive enzymes Human genes 0.000 description 1
- 108091007734 digestive enzymes Proteins 0.000 description 1
- 238000007599 discharging Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000010828 elution Methods 0.000 description 1
- 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 1
- 238000011156 evaluation Methods 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 206010016256 fatigue Diseases 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000019253 formic acid Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000001530 fumaric acid Substances 0.000 description 1
- 235000011087 fumaric acid Nutrition 0.000 description 1
- 229930182830 galactose Natural products 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 238000007429 general method Methods 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 229960002989 glutamic acid Drugs 0.000 description 1
- 229930182470 glycoside Natural products 0.000 description 1
- 150000002338 glycosides Chemical class 0.000 description 1
- 235000021021 grapes Nutrition 0.000 description 1
- 230000009036 growth inhibition Effects 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 210000002429 large intestine Anatomy 0.000 description 1
- 229940010454 licorice Drugs 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 210000005229 liver cell Anatomy 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 239000002609 medium Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 208000013465 muscle pain Diseases 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
- 230000008693 nausea Effects 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 229910052759 nickel Inorganic materials 0.000 description 1
- 231100000957 no side effect Toxicity 0.000 description 1
- 235000013615 non-nutritive sweetener Nutrition 0.000 description 1
- 239000001702 nutmeg Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 235000019645 odor Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 210000001328 optic nerve Anatomy 0.000 description 1
- 229940124595 oriental medicine Drugs 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 235000006408 oxalic acid Nutrition 0.000 description 1
- 235000011197 perejil Nutrition 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 231100000572 poisoning Toxicity 0.000 description 1
- 230000000607 poisoning effect Effects 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 235000013406 prebiotics Nutrition 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 208000020016 psychiatric disease Diseases 0.000 description 1
- 235000019633 pungent taste Nutrition 0.000 description 1
- 229940107700 pyruvic acid Drugs 0.000 description 1
- 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 1
- 238000011084 recovery Methods 0.000 description 1
- 235000005493 rutin Nutrition 0.000 description 1
- 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 1
- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 description 1
- 229960004555 rutoside Drugs 0.000 description 1
- 235000002020 sage Nutrition 0.000 description 1
- -1 sedohemtulose Chemical compound 0.000 description 1
- 210000002966 serum Anatomy 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 235000012046 side dish Nutrition 0.000 description 1
- 210000000813 small intestine Anatomy 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000019565 spicy aroma Nutrition 0.000 description 1
- 235000019654 spicy taste Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/40—Table salts; Dietetic salt substitutes
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/302—Foods, ingredients or supplements having a functional effect on health having a modulating effect on age
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/3262—Foods, ingredients or supplements having a functional effect on health having an effect on blood cholesterol
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/328—Foods, ingredients or supplements having a functional effect on health having effect on glycaemic control and diabetes
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/02—Acid
- A23V2250/042—Lactic acid
-
- 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
Abstract
본 발명은 콜레스테롤 저감효과 및 혈당 상승 억제효과를 나타내는 저당 야채절임의 제조방법에 관한 것으로, 더욱 상세하게는 정제수, 식초, 유기산, 핑크솔트 혼합물, 저당 감미료 혼합물 및 산야초 혼합물을 혼합하는 원료혼합단계, 상기 원료혼합단계를 통해 제조된 혼합물을 가열하여 절임액을 제조하는 절임액제조단계, 상기 절임액제조단계를 통해 제조된 절임액에 콜레스테롤 저하용 첨가제를 혼합하는 첨가제혼합단계 및 상기 첨가제혼합단계를 통해 콜레스테롤 저하용 첨가제가 혼합된 절임액에 채소를 침지한 후에 저온숙성하는 저온숙성단계로 이루어진다.
본 발명에 따른 제조방법에 의해 제조된 저당 야채절임은 우수한 기호도를 보이면서도 콜레스테롤 저감효과를 가지고, 숙성기간이 짧아 식감이 향상되며, 혈당강하 및 당성분의 체내 흡수율을 낮추는 동시에 항산화 효과를 나타내는 탁월한 효과를 가진다.The present invention relates to a method for manufacturing low-sugar pickled vegetables that exhibits a cholesterol-lowering effect and a blood sugar-raising suppressing effect. More specifically, the present invention relates to a raw material mixing step of mixing purified water, vinegar, organic acid, pink salt mixture, low-sugar sweetener mixture, and wild wild grass mixture; A pickling liquid manufacturing step of preparing a pickling liquid by heating the mixture prepared through the raw material mixing step, an additive mixing step of mixing a cholesterol-lowering additive into the pickling liquid prepared through the pickling liquid manufacturing step, and the additive mixing step. It consists of a low-temperature ripening step in which vegetables are immersed in a pickling liquid mixed with cholesterol-lowering additives and then ripened at low temperature.
The low-sugar pickled vegetables produced by the manufacturing method according to the present invention have excellent palatability while having a cholesterol-reducing effect, have improved texture due to a short ripening period, and have excellent antioxidant effects while lowering blood sugar levels and lowering the absorption rate of sugar components in the body. It has an effect.
Description
본 발명은 콜레스테롤 저감효과 및 혈당 상승 억제효과를 나타내는 저당 야채절임의 제조방법에 관한 것으로, 더욱 상세하게는 콜레스테롤 저감효과와 우수한 기호도를 나타내며 숙성기간이 짧아 식감이 향상될 뿐만 아니라, 항산화 효과를 나타내며 당성분의 함량이 낮아 혈당강하 및 당성분의 체내 흡수율을 낮추는 효과를 나타내는 콜레스테롤 저감효과를 나타내는 저당 야채절임의 제조방법에 관한 것이다.The present invention relates to a method of manufacturing low-sugar pickled vegetables that have a cholesterol-lowering effect and an effect of suppressing the rise in blood sugar levels. More specifically, it has a cholesterol-lowering effect and excellent palatability, has an improved texture due to a short ripening period, and has an antioxidant effect. It relates to a method of manufacturing low-sugar pickled vegetables that have a cholesterol-reducing effect due to the low sugar content, which has the effect of lowering blood sugar and lowering the absorption rate of sugar components in the body.
현대인들은 서구화된 식생활 패턴의 변화와 운동부족으로 인해 건강에 위협을 받고 있으며, 대표적인 건강의 위협신호는 혈중 콜레스테롤 및 중성지방 등의 농도증가이며, 이로 인해 각종 성인병을 유발하고 있다.Modern people are facing threats to their health due to changes in westernized eating patterns and lack of exercise, and a representative health threat signal is an increase in the concentration of cholesterol and neutral fat in the blood, which causes various adult diseases.
콜레스테롤은 혈액내에서 운반될 때, 아포단백(apoprotein)과 결합하여 지단백(lipoprotein) 상태로 운반되는데, 전체 콜레스테롤의 20 내지 30%이 양이 고밀도 지단백질(HDL, High Density Lipoprotein) 형태로 운반되고, 나머지는 대부분 저밀도 지단백질(LDL, Low Density Lipoprotein) 형태로 운반되는데, HDL은 혈관벽에서 콜레스테롤을 제거하는 인자인 반면에, LDL은 동맥경화를 촉진시키는 위험인자로 알려져 있다.When cholesterol is transported in the blood, it binds to apoprotein and is transported as a lipoprotein. 20 to 30% of the total cholesterol is transported in the form of high density lipoprotein (HDL), Most of the rest is transported in the form of low-density lipoprotein (LDL). HDL is a factor that removes cholesterol from blood vessel walls, while LDL is known to be a risk factor that promotes arteriosclerosis.
한편, 피클은 채소나 과일에 각종 향신료를 첨가하여 만든 서양식 절임 장아찌로, 채소나 과일을 장기간 보존하면서 간편하게 섭취할 수 있어 다양한 종류의 피클이 제조 및 섭취되어 왔다.Meanwhile, pickles are Western-style pickles made by adding various spices to vegetables or fruits. Since vegetables or fruits can be preserved for a long period of time and easily consumed, various types of pickles have been manufactured and consumed.
피클은 채소나 과일을 주성분으로 하고, 향신료로 향을 더하는 방법이 주로 이용되는데, 향신료는 재료에 따라 다르지만 일반적으로 월계수 잎, 시나몬(계피), 너트메그, 딜, 파슬리, 세이지(샐비어), 붉은고추, 마늘 및 후추 등이 사용되고 있는데, 이는 대부분 서양인의 기호도에 맞거나 흔한 재료를 사용한 것에 불과하여 한국인에게는 기호성이 낮고, 약리학적 효능은 비교적 낮은 문제점이 있었다.Pickles are made mainly from vegetables or fruits, and are often flavored with spices. Spices vary depending on the ingredients, but generally include bay leaves, cinnamon, nutmeg, dill, parsley, sage, and red pepper. Red pepper, garlic, and black pepper are used, but most of them suit the preferences of Westerners or are just common ingredients, which has the problem of low preference for Koreans and relatively low pharmacological efficacy.
또한, 종래에 피클은 조미액에 함유된 설탕의 함량이 지나치게 높아 단맛이 강하기 때문에 기호도가 낮고, 섭취자의 혈당을 지나치게 증가시켜 취식자의 건강에 악영향을 미치는 문제점이 있었다.In addition, in the past, pickles had a problem of having a low preference because the sugar content in the seasoning liquid was too high and the taste was strong, and it adversely affected the health of the eater by excessively increasing the eater's blood sugar level.
본 발명의 목적은 콜레스테롤 저감효과와 우수한 기호도를 나타내며, 당성분의 함량이 낮아 혈당강하 및 당성분의 체내 흡수율을 낮추는 효과를 보이는 저당 야채절임 및 이의 제조방법을 제공하는 것이다.The purpose of the present invention is to provide a low-sugar pickled vegetable that has a cholesterol-lowering effect and excellent palatability, and has a low sugar content, which has the effect of lowering blood sugar and lowering the absorption rate of sugar components in the body, and a method for producing the same.
상기한 본 발명의 목적을 달성하기 위하여 본 발명은 정제수 100 중량부, 식초 15 내지 25 중량부, 유기산 0.5 내지 1.5 중량부, 핑크솔트 혼합물 0.5 내지 1.5 중량부, 저당 감미료 혼합물 2 내지 3 중량부 및 산야초 혼합물 0.5 내지 1 중량부를 혼합하는 원료혼합단계, 상기 원료혼합단계를 통해 제조된 혼합물을 80 내지 90℃의 온도로 30 내지 50분 동안 가열하여 절임액을 제조하는 절임액제조단계, 상기 절임액제조단계를 통해 제조된 절임액 100 중량부에 콜레스테롤 저하용 첨가제 1 내지 3 중량부를 혼합하는 첨가제혼합단계, 상기 첨가제혼합단계를 통해 콜레스테롤 저하용 첨가제가 혼합된 절임액에 채소를 침지한 후에 저온숙성하는 저온숙성단계로 이루어지며, 상기 유기산은 젖산과 초산이 1:1의 중량부로 혼합되어 이루어지고, 상기 저당 감미료 혼합물은 코코넛 워터 100 중량부에 천연감미료 80 내지 120 중량부를 혼합하여 이루어지며, 상기 천연감미료는 프락토올리고당, 자일로스, 결정과당, 포도당, 스테비아, 자일리톨, 에리스리톨, 이소말트, 락티톨, 만니톨, 소르비톨, 알룰로스, 나한과, 타가토스, 코코넛 슈거, 커큘린, 모넬린, 글리시리진 및 데이츠로 이루어진 그룹에서 선택된 하나 이상으로 이루어지고, 상기 산야초 혼합물은 꾸지뽕 100 중량부, 뻐국채 50 내지 100 중량부, 돌나물 50 내지 100 중량부, 금불초 50 내지 100 중량부 및 벽오동 50 내지 100 중량부로 이루어지며, 상기 콜레스테롤 저하용 첨가제는 엉겅퀴 추출물, 상백피 추출물 및 쑥 추출물로 이루어진 그룹에서 선택된 하나 이상으로 이루어지는 것을 특징으로 하는 콜레스테롤 저감효과를 나타내는 저당 야채절임의 제조방법을 제공함에 의해 달성된다.In order to achieve the object of the present invention described above, the present invention includes 100 parts by weight of purified water, 15 to 25 parts by weight of vinegar, 0.5 to 1.5 parts by weight of organic acid, 0.5 to 1.5 parts by weight of a pink salt mixture, 2 to 3 parts by weight of a low-sugar sweetener mixture, and A raw material mixing step of mixing 0.5 to 1 part by weight of a wild and wild grass mixture, a pickling liquid manufacturing step of preparing a pickling liquid by heating the mixture prepared through the raw material mixing step at a temperature of 80 to 90° C. for 30 to 50 minutes, and the pickling liquid. An additive mixing step of mixing 1 to 3 parts by weight of a cholesterol-lowering additive with 100 parts by weight of a pickling liquid prepared through the manufacturing step, and immersing vegetables in a pickling liquid mixed with a cholesterol-lowering additive through the additive mixing step, followed by low-temperature aging. It consists of a low-temperature ripening step, wherein the organic acid is made by mixing lactic acid and acetic acid in a ratio of 1:1 by weight, and the low-sugar sweetener mixture is made by mixing 80 to 120 parts by weight of natural sweetener with 100 parts by weight of coconut water. Natural sweeteners include fructooligosaccharide, xylose, crystalline fructose, glucose, stevia, xylitol, erythritol, isomalt, lactitol, mannitol, sorbitol, allulose, monkfish, tagatose, coconut sugar, curculin, monellin, and glycyrrhizin. And it consists of one or more selected from the group consisting of dates, wherein the wild herb mixture is 100 parts by weight of Cudrania, 50 to 100 parts by weight of Pungukchae, 50 to 100 parts by weight of Sedum, 50 to 100 parts by weight of Geumbulcho, and 50 to 100 parts by weight of Paulownia. This is achieved by providing a method for producing low-sugar pickled vegetables showing a cholesterol-lowering effect, wherein the cholesterol-lowering additive is comprised of at least one selected from the group consisting of milk thistle extract, Morus bark extract, and mugwort extract.
본 발명의 바람직한 특징에 따르면, 상기 핑크솔트 혼합물은 핑크솔트 100 중량부에 염화칼륨 25 내지 40 중량부를 혼합하여 이루어지는 것으로 한다.According to a preferred feature of the present invention, the pink salt mixture is made by mixing 25 to 40 parts by weight of potassium chloride with 100 parts by weight of pink salt.
본 발명의 더 바람직한 특징에 따르면, 상기 콜레스테롤 저하용 첨가제는 엉겅퀴 추출물, 상백피 추출물 및 쑥 추출물이 1:1:1의 중량부로 이루어지는 것으로 한다.According to a more preferred feature of the present invention, the cholesterol-lowering additive is composed of milk thistle extract, Morus chinensis extract, and mugwort extract in a weight ratio of 1:1:1.
본 발명의 더욱 바람직한 특징에 따르면, 상기 저온숙성단계는 1 내지 5℃의 온도에서 3 내지 5일 동안 이루어지는 것으로 한다.According to a more preferred feature of the present invention, the low-temperature aging step is performed at a temperature of 1 to 5° C. for 3 to 5 days.
본 발명의 더욱 더 바람직한 특징에 따르면, 상기 채소는 당근, 양파, 오이, 파프리카, 무, 토마토, 피망, 양배추, 콜리플라워, 당근, 비트, 버섯, 버찌 및 올리브로 이루어진 그룹에서 선택된 하나 이상으로 이루어지는 것으로 한다.According to an even more preferred feature of the present invention, the vegetable consists of one or more selected from the group consisting of carrots, onions, cucumbers, paprika, radishes, tomatoes, bell peppers, cabbage, cauliflower, carrots, beets, mushrooms, cherries and olives. Let's do it.
본 발명에 따른 제조방법에 의해 제조된 저당 야채절임은 우수한 기호도를 보이면서도 콜레스테롤 저감효과를 가지고, 숙성기간이 짧아 식감이 향상되며, 혈당강하 및 당성분의 체내 흡수율을 낮추는 동시에 항산화 효과를 나타내는 탁월한 효과를 가진다.The low-sugar pickled vegetables manufactured by the manufacturing method according to the present invention have excellent palatability while having a cholesterol-reducing effect, have improved texture due to the short ripening period, and have excellent antioxidant effects while lowering blood sugar levels and lowering the absorption rate of sugar components in the body. It has an effect.
도 1은 본 발명에 따른 콜레스테롤 저감효과를 나타내는 저당 야채절임의 제조방법을 나타낸 순서도이다.Figure 1 is a flowchart showing a method of manufacturing low-sugar pickled vegetables showing a cholesterol-reducing effect according to the present invention.
이하에는, 본 발명의 바람직한 실시예와 각 성분의 물성을 상세하게 설명하되, 이는 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자가 발명을 용이하게 실시할 수 있을 정도로 상세하게 설명하기 위한 것이지, 이로 인해 본 발명의 기술적인 사상 및 범주가 한정되는 것을 의미하지는 않는다.Below, preferred embodiments of the present invention and the physical properties of each component are described in detail, but the purpose is to provide a detailed description so that a person skilled in the art can easily carry out the invention. This does not mean that the technical idea and scope of the present invention are limited.
본 발명에 따른 콜레스테롤 저감효과를 나타내는 저당 야채절임의 제조방법은 정제수, 식초, 유기산, 핑크솔트 혼합물, 저당 ㄷ 혼합물 및 산야초 혼합물을 혼합하는 원료혼합단계(S101), 상기 원료혼합단계(S101)를 통해 제조된 혼합물을 가열하여 절임액을 제조하는 절임액제조단계(S103), 상기 절임액제조단계(S103)를 통해 제조된 절임액에 콜레스테롤 저하용 첨가제를 혼합하는 첨가제혼합단계(S105) 및 상기 첨가제혼합단계(S105)를 통해 콜레스테롤 저하용 첨가제가 혼합된 절임액에 채소를 침지한 후에 저온숙성하는 저온숙성단계(S107)로 이루어진다.The method for producing low-sugar pickled vegetables showing a cholesterol-reducing effect according to the present invention includes a raw material mixing step (S101) of mixing purified water, vinegar, organic acid, pink salt mixture, low-sugar mixture, and wild and wild grass mixture, and the raw material mixing step (S101). A pickling liquid preparation step (S103) of heating the mixture prepared through the pickling liquid to prepare a pickling liquid, an additive mixing step (S105) of mixing a cholesterol-lowering additive into the pickling liquid prepared through the pickling liquid preparation step (S103), and the above It consists of a low-temperature ripening step (S107) in which vegetables are immersed in a pickling liquid mixed with cholesterol-lowering additives through the additive mixing step (S105) and then ripened at a low temperature.
상기 원료혼합단계(S101)는 정제수, 식초, 유기산, 핑크솔트 혼합물, 저당 감미료 혼합물 및 산야초 혼합물을 혼합하는 단계로, 정제수 100 중량부, 식초 15 내지 25 중량부, 유기산 0.5 내지 1.5 중량부, 핑크솔트 혼합물 0.5 내지 1.5 중량부, 저당 감미료 혼합물 2 내지 3 중량부 및 산야초 혼합물 0.5 내지 1 중량부를 혼합하여 이루어진다.The raw material mixing step (S101) is a step of mixing purified water, vinegar, organic acid, pink salt mixture, low-sugar sweetener mixture, and wild wildflower mixture, including 100 parts by weight of purified water, 15 to 25 parts by weight of vinegar, 0.5 to 1.5 parts by weight of organic acid, and pink It is made by mixing 0.5 to 1.5 parts by weight of the salt mixture, 2 to 3 parts by weight of the low-sugar sweetener mixture, and 0.5 to 1 part by weight of the wild and wild grass mixture.
본 발명에서 상기 핑크솔트 혼합물은 0.5 내지 1.5 중량부가 함유되며, 본 발명을 통해 제조되는 피클에 절임효과를 부여하면서도 낮은 염도를 나타내어 고혈압을 개선하여 취식자의 건강을 증진시킬 뿐만 아니라, 철, 마그네슘, 망간, 아연 및 니켈 등과 같은 80여 종의 다양한 미네랄 성분과 무기질이 풍부하게 함유되어 체내 활성산소를 제거하고 혈당의 유지 및 혈중 콜레스테롤의 농도를 조절하는 역할을 한다. 본 발명 일 실시예에서 핑크솔트 혼합물은 핑크솔트 100 중량부에 염화칼륨 25 내지 40 중량부로 이루어지는 것이 바람직하다.In the present invention, the pink salt mixture contains 0.5 to 1.5 parts by weight, and provides a pickling effect to the pickles produced through the present invention while exhibiting low salinity, which not only improves high blood pressure and improves the health of eaters, but also contains iron, magnesium, It is rich in over 80 different types of minerals and minerals, such as manganese, zinc, and nickel, and plays a role in removing free radicals from the body, maintaining blood sugar, and controlling the concentration of cholesterol in the blood. In one embodiment of the present invention, the pink salt mixture is preferably comprised of 25 to 40 parts by weight of potassium chloride per 100 parts by weight of pink salt.
또한, 상기와 같이 염화칼륨이 혼합되어 제조되는 핑크솔트 혼합물은 염도가 낮으면서도 짠맛을 부여하기 때문에 피클의 기호도를 향상시키면서도 취식자의 혈압상승을 유발하지 않는 효과를 나타내는데, 상기 염화칼륨의 함량이 25 중량부 미만이면 상기의 효과가 미미하며, 상기 염화칼륨의 함량이 40 중량부를 초과하게 되면 핑크솔트 혼합물로 인한 짠맛의 부여효과가 지나치게 저하될 수 있기 때문에 바람직하지 못하다.In addition, the pink salt mixture prepared by mixing potassium chloride as described above has low salinity and gives a salty taste, so it improves the preference of pickles and does not cause an increase in blood pressure in the drinker. The potassium chloride content is 25 parts by weight. If it is less than 40 parts by weight, the effect is minimal, and if the potassium chloride content exceeds 40 parts by weight, the effect of imparting a salty taste due to the pink salt mixture may be excessively reduced, which is not preferable.
상기 핑크솔트 혼합물의 함량이 0.5 중량부 미만이면 상기의 효과와 채소에 대한 절임액의 절임효과가 지나치게 저하되며, 상기 핑크솔트 혼합물의 함량이 1.5 중량부를 초과하게 되면 채소에 대한 절임액의 절임효과는 크게 향상되지 않으면서 제조되는 피클의 염도가 지나치게 높아질 수 있기 때문에 바람직하지 못하다.If the content of the pink salt mixture is less than 0.5 parts by weight, the above effects and the pickling effect of the pickling liquid on vegetables are excessively reduced, and if the content of the pink salt mixture exceeds 1.5 parts by weight, the pickling effect of the pickling liquid on vegetables is reduced. is undesirable because the salinity of the pickles produced may become excessively high without significant improvement.
상기 유기산은 0.5 내지 1.5 중량부가 함유되며, 절임액이 저염조건으로 제조되더라도 저염으로 인해 낮은 삼투 효과에 따른 절임 속도의 감소를 개선하는 역할을 할 뿐만 아니라, 저염조건의 절임액의 pH를 낮춰 채소에 오염성 세균의 성장억제 및 사멸효과 등을 부여하여 저온숙성의 과정에서 이상발효를 억제할 수 있다.The organic acid contains 0.5 to 1.5 parts by weight, and even if the pickling liquid is prepared under low-salt conditions, it not only plays a role in improving the decrease in pickling speed due to low osmotic effect due to low salt, but also lowers the pH of the pickling liquid under low-salt conditions to preserve vegetables. Abnormal fermentation can be suppressed during low-temperature ripening by providing growth inhibition and killing effects on contaminating bacteria.
즉, 일반적으로 저염 조건의 절임액은 절임효과가 저하될 뿐만 아니라, 오염세균 사멸효과 및 성장억제효과가 낮아 채소절임 이후에 오염세균의 증식 가능성이 높고, 이상발효가 발생하여 피클의 품질이 저하될 수 있지만, 본 발명과 같이 유기산을 첨가하게 되면 절임액의 절임효과를 향상시킬 뿐만 아니라, 절임액의 pH를 낮춰 절임과정에서 채소에 오염세균 성장 억제 및 사멸 효과를 부여하기 때문에, 이상발효가 제어되어 우수한 품질의 피클이 제공될 수 있다.That is, in general, pickling liquids under low-salt conditions not only have a reduced pickling effect, but also have a low effect of killing contaminated bacteria and inhibiting their growth, so there is a high possibility of the growth of contaminated bacteria after pickling vegetables, and abnormal fermentation occurs, deteriorating the quality of pickles. However, adding an organic acid as in the present invention not only improves the pickling effect of the pickling liquid, but also lowers the pH of the pickling liquid and gives the effect of inhibiting the growth and killing of contaminating bacteria in vegetables during the pickling process, thereby preventing abnormal fermentation. Controlled pickles of excellent quality can be provided.
이때, 상기 유기산은 구연산, 옥살산, 초산, 개미산, 피루브산, 퓨말산, 사과산 및 젖산으로 이루어진 그룹에서 선택된 하나 이상으로 이루어질 수 있는데, 젖산과 초산이 1:1의 중량부로 혼합되어 이루어지는 것이 바람직하다.At this time, the organic acid may be composed of one or more selected from the group consisting of citric acid, oxalic acid, acetic acid, formic acid, pyruvic acid, fumaric acid, malic acid, and lactic acid. It is preferable that lactic acid and acetic acid are mixed at a weight ratio of 1:1.
또한, 상기 유기산의 함량이 0.5 중량부 미만이면 상기의 효과가 미미하며, 상기 유기산의 함량이 1.5 중량부를 초과하게 되면 상기의 효과는 크게 향상되지 않으면서 유기산의 강한 신맛과 냄새로 인해 피클의 기호도가 저하될 수 있기 때문에 바람직하지 못하다.In addition, if the content of the organic acid is less than 0.5 parts by weight, the effect is minimal, and if the content of the organic acid exceeds 1.5 parts by weight, the effect is not significantly improved, and the preference of pickles is reduced due to the strong sour taste and smell of the organic acid. This is undesirable because it may decrease.
또한, 상기 저당 감미료 혼합물은 2 내지 3 중량부가 함유되며, 코코넛 워터 100 중량부에 천연감미료 80 내지 120 중량부를 혼합하여 이루어지는데, 상기와 같은 성분으로 이루어지는 저당 감미료 혼합물은 본 발명을 통해 제조되는 피클에 단맛을 부여하여 기호도를 향상시키고, 각종 채소 특유의 알싸한 맛이나 향을 감소시켜 기호도가 향상된 피클이 제공될 수 있도록 할 뿐만 아니라, 당성분의 함량이 낮아 혈당강하와 당성분의 체내 흡수율을 낮추는 효과를 나타낸다.In addition, the low-sugar sweetener mixture contains 2 to 3 parts by weight, and is made by mixing 80 to 120 parts by weight of natural sweetener with 100 parts by weight of coconut water. The low-sugar sweetener mixture consisting of the above ingredients is a pickle prepared through the present invention. It not only improves preference by adding sweetness to pickles and reduces the spicy taste or aroma unique to various vegetables, providing pickles with improved preference, but also lowers blood sugar content and the absorption rate of sugar ingredients in the body due to the low sugar content. Shows effect.
상기 코코넛 워터는 특유의 단맛과 향으로 인해 피클의 기호도를 향상시키며, 피클로 제조는 채소 특유의 알싸한 맛과 향을 감소시켜 기호도를 더욱 향상시키며, 코코넛 워터에 다량 함유되어 있는 칼륨 성분으로 인해 섭취시 체내 나트륨 배출 효과를 나타내어 취식자의 건강을 증진시킬 뿐만 아니라, 미네랄이 풍부하게 함유되어 있어 수분 보충효과를 나타낸다.The coconut water improves the preference for pickles due to its unique sweetness and aroma, and manufacturing pickles further improves preference by reducing the pungent taste and aroma unique to vegetables, and is consumed due to the potassium component contained in large amounts in coconut water. Not only does it improve the health of eaters by discharging sodium from the body, but it also has a moisture replenishment effect as it is rich in minerals.
또한, 상기 천연감미료는 80 내지 120 중량부가 함유되며, 프락토올리고당, 자일로스, 결정과당, 포도당, 스테비아, 자일리톨, 에리스리톨, 이소말트, 락티톨, 만니톨, 소르비톨, 알룰로스, 나한과, 타가토스, 코코넛 슈거, 커큘린, 모넬린, 글리시리진 및 데이츠로 이루어진 그룹에서 선택된 하나 이상으로 이루어지는데, 상기의 성분으로 이루어지는 천연감미료는 절임액에 단맛을 부여하면서도 당함량이 낮아 지나친 당성분의 함유로 인한 형당상승, 취식자의 비만발생이나 건강악화 등을 차단하는 역할을 한다.In addition, the natural sweetener contains 80 to 120 parts by weight, including fructo-oligosaccharide, xylose, crystalline fructose, glucose, stevia, xylitol, erythritol, isomalt, lactitol, mannitol, sorbitol, allulose, monk fruit, and tagatose. It consists of one or more selected from the group consisting of coconut sugar, curculin, monellin, glycyrrhizin, and dates. Natural sweeteners made of the above ingredients give sweetness to the pickling liquid, but have a low sugar content and contain excessive sugar. It plays a role in preventing the increase in sugar intake, the development of obesity in eaters, and the deterioration of health.
상기 프락토올리고당은 비소화성 당류로 인간의 소화효소로 분해되지 않아 칼로리가 낮으며 혈당지수도 상대적으로 낮고, 건강 기능적인 측면에서는 대장에서 장내 유익균의 먹이로 활용되어 프리바이오틱스(Prebiotics)의 역할을 하며, 장내를 산성화하여 미네랄 성분의 용해도를 증가시켜 칼슘흡수를 촉진하고, 혈청지질 개선, 난충치성, 궤양성 대장염 예방 등의 기능성을 가진다.The fructooligosaccharide is a non-digestible saccharide that is not broken down by human digestive enzymes, so it is low in calories and has a relatively low glycemic index. In terms of health function, it is used as food for beneficial intestinal bacteria in the large intestine and plays the role of prebiotics. It acidifies the intestines and increases the solubility of minerals, promoting calcium absorption, and has functional properties such as improving serum lipids, preventing tooth decay, and ulcerative colitis.
또한, 상기 자일로스는 자작나무나 옥수숫대 등에서 추출하는 성분으로 백설탕에 비해 당성분의 체내 흡수율이 낮은 효과를 나타낸다.In addition, the xylose is a component extracted from birch trees, corn stalks, etc., and has a lower absorption rate of sugar components in the body compared to white sugar.
또한, 상기 결정과당은 과일에 다량 분포하는 성분으로 적은 양으로도 우수한 단맛을 나타내면서도 낮은 당지수를 나타낸다.In addition, the crystalline fructose is a component distributed in large quantities in fruits and exhibits excellent sweetness even in small amounts while exhibiting a low glycemic index.
또한, 상기 스테비아는 잎에서 추출한 글리코시드로 단맛을 낸 것으로, 높으 단맛을 낼 수 있으며, 칼로리가 거의 없어 혈당에 영향을 주지 않는 효능을 나타낸다,In addition, the stevia is sweetened with glycosides extracted from leaves, can be highly sweet, has almost no calories, and has the effect of not affecting blood sugar levels.
또한, 상기 자일리톨은 자작나무에서 추출한 성분으로 우수한 단맛을 나타내면서도 치아건강을 개선하는 역할을 한다.In addition, xylitol is a component extracted from birch trees and has an excellent sweet taste while also playing a role in improving dental health.
또한, 상기 에리스리톨은 옥수수에서 추출한 포도당을 발효하여 제조되는데, 당지수가 낮아 인체에 유익한 효능을 나타낸다In addition, the erythritol is manufactured by fermenting glucose extracted from corn, and has a low glycemic index, showing beneficial effects on the human body.
또한, 상기 알룰로스는 무화과나 포도에 존재하는 당으로, 우수한 단맛을 내면서도 체중감량에 효능을 나타낸다.In addition, allulose is a sugar present in figs and grapes, and has an excellent sweet taste while also being effective in weight loss.
또한, 상기 나한과는 설탕의 약 200배에 달하는 단맛에 칼로리나 탄수화물 함량이 거의 없어 최근 큰 주목을 받고 있다. 다른 대체 조미료에서 보이는 메스꺼움, 복부 팽만감, 알러지 반응 등의 부작용도 없다고 알려져 있다.In addition, Monk Fruit has recently been attracting a lot of attention because it is about 200 times sweeter than sugar and contains almost no calories or carbohydrates. It is known to have no side effects such as nausea, abdominal bloating, or allergic reactions that are seen with other alternative seasonings.
또한, 상기 타가토스는 우유의 유당에 들어있는 갈락토스를 효소와 반응시켜 만든 당으로, 우수한 단맛을 내며 체중감량에 효능을 나타낸다.In addition, tagatose is a sugar made by reacting galactose contained in milk's lactose with an enzyme, and has an excellent sweet taste and is effective in weight loss.
또한, 상기 코코넛 슈거는 철분, 아연, 칼슘 등의 미네랄이 함유되어 있어 일반 설탕이나 타 대체 감미료와 비교했을 때 영양가 있는 감미료라고 할 수 있다. 코코넛 슈거에 함유된 식이섬유는 포도당의 흡수를 늦춰 일반 설탕보다 낮은 GI 지수를 보인다.In addition, the coconut sugar contains minerals such as iron, zinc, and calcium, so it can be said to be a nutritious sweetener compared to regular sugar or other alternative sweeteners. The dietary fiber contained in coconut sugar slows the absorption of glucose and has a lower GI index than regular sugar.
또한, 상기 커큘린은 서부 말레이시아에서 서식하는 식물 열매에 함유된 단백질성 감미료로, 설탕의 500배 단맛을 가지고 있어 적은 양으로도 단맛을 대체할 수 있다.In addition, curculin is a protein sweetener contained in the fruit of a plant native to Western Malaysia, and is 500 times sweeter than sugar, so it can replace sweetness even in a small amount.
또한, 상기 모넬린은 타강카라는 식물의 추출물에 함유된 단백질성 감미료로, 우수한 단맛을 내며 체중감량에 효능을 나타낼 수 있다.In addition, monellin is a protein sweetener contained in the extract of a plant called taganca, and has an excellent sweet taste and can be effective in weight loss.
또한, 상기 글리시리진은 감초로부터 유래된 비당질, 고감미, 저칼로리 감미료로서 체중 감량의 효과를 가질 수 있다.In addition, the glycyrrhizin is a non-carbohydrate, high-tasting, low-calorie sweetener derived from licorice and can have a weight loss effect.
상기 데이츠는 대추야자로부터 유래한 설탕으로, 우수한 단맛과 다양한 영양분을 고루 갖추어 건강에 도움을 줄 수 있다.The date is a sugar derived from the date palm, and has excellent sweetness and various nutrients, which can be beneficial to health.
상기의 성분으로 이루어지는 천연감미료의 함량이 80 중량부 미만이면 저당 감미료 혼합물의 단맛 부여효과가 지나치게 낮아져 피클의 기호도가 저하될 수 있으며, 상기 천연감미료의 함량이 120 중량부를 초과하게 되면 상대적으로 코코넛워터의 함량이 지나치게 줄어들기 때문에 바람직하지 못하다.If the content of the natural sweetener consisting of the above ingredients is less than 80 parts by weight, the sweetness imparting effect of the low-sugar sweetener mixture may be too low, which may reduce the preference of the pickle. If the content of the natural sweetener exceeds 120 parts by weight, it is relatively coconut water. It is undesirable because the content is excessively reduced.
또한, 상기 저당 감미료 혼합물의 함량이 2 중량부 미만이면 상기의 효과가 미미하며, 상기 저당 감미료 혼합물의 함량이 3 중량부를 초과하게 되면 상기의 효과는 크게 향상되지 않으면서 피클의 당성분 함량이 지나치게 높아져 기호도가 저하되며 취식자의 건강에 악영향을 미칠 수 있기 때문에 바람직하지 못하다.In addition, if the content of the low-sugar sweetener mixture is less than 2 parts by weight, the effect is minimal, and if the content of the low-sugar sweetener mixture exceeds 3 parts by weight, the effect is not significantly improved and the sugar content of the pickle is excessive. This is undesirable because it increases the level of preference and may have a negative impact on the health of the eater.
또한, 산야초 혼합물은 0.5 내지 1 중량부가 함유되며, 꾸지뽕, 뻐국채, 돌나물, 금불초 및 벽오동으로 이루어진 그룹에서 선택된 하나 이상으로 이루어지는데, 꾸지뽕 100 중량부, 뻐국채 50 내지 100 중량부, 돌나물 50 내지 100 중량부, 금불초 50 내지 100 중량부 및 벽오동 50 내지 100 중량부로 이루어지는 것이 바람직하다.In addition, the wild herb mixture contains 0.5 to 1 part by weight and is composed of one or more selected from the group consisting of Cudrania, Puk Gukchae, Sedum, Geumbulcho, and Byeok Paulownong, including 100 parts by weight of Cudrania, 50 to 100 parts by weight of Cucurbita Gukchae, and 50 to 50 parts by weight of Sedum. It is preferably composed of 100 parts by weight, 50 to 100 parts by weight of Geumbulcho, and 50 to 100 parts by weight of Byeokgung.
상기의 성분으로 이루어지는 산야초 혼합물이 함유되면 항산화 효과가 우수한 피클이 제공되는데, 산야초를 건조한 후에 60 내지 80℃의 온도로 덖음한 후에 사용하는 것이 바람직하다. 상기의 과정을 통해 건조 및 덖음된 산야초는 유효성분의 용출량이 월등하게 향상될 뿐만 아니라 특유의 향과 쓴맛이 제거되어 피클의 기호도를 저하시키지 않는다.When a mixture of wild and wild grasses consisting of the above ingredients is contained, a pickle with excellent antioxidant effect is provided. It is preferable to use the wild and wild grasses after drying them and roasting them at a temperature of 60 to 80°C. Wild vegetables dried and roasted through the above process not only significantly improve the amount of active ingredients eluted, but also eliminate the unique aroma and bitter taste, so they do not reduce the preference of pickles.
상기 구지뽕은 플라노보이드계 성분, 글루타민산, 루틴, 비타민 B1, B2 및 아스파라긴산 등이 다량 함유되어 있어 항암, 숙취해소, 간 및 신장 보호, 음혈 보호, 혈액순환, 당뇨 및 고혈압에 효능이 좋다고 알려져 있는데, 상기 구지뽕 열매는 구지뽕잎 분말, 구지뽕의 줄기 또는 뿌리 등에서 발생하는 역한 냄새가 나지 않기 때문에 구지뽕의 성분으로는 열매를 사용하는 것이 바람직하다.The Gujippong contains a large amount of flavonoid-based ingredients, glutamic acid, rutin, vitamins B 1 , B 2 , and aspartic acid, and is effective in anti-cancer, hangover relief, liver and kidney protection, yin blood protection, blood circulation, diabetes, and high blood pressure. It is known to be good, and since the Gujimulberry fruit does not have the unpleasant odor generated from Gujimulberry leaf powder, the stem or root of Gujimulberry, etc., it is preferable to use the fruit as an ingredient of Gujimulberry.
또한, 상기 뻐꾹채는 다년생 초본으로 뿌리를 잘 말려 약으로 사용하는데 처열, 해독, 소종, 배통, 하유, 근맥소통, 항산화의 효능이 있고, 열독에 의한 풍으로 생긴 질병을 다스리며 중추신경계에 작용하여 각종 마비증세를 치료하며, 강장 작용효과가 있어 만성피로, 신경쇠약, 시신경 위축을 치료한다.In addition, the cuckoo root is a perennial herb whose roots are dried well and used as a medicine. It has the effect of treating fever, detoxification, small intestine, colic, stomach oil, muscle pain, and antioxidant. It treats diseases caused by heat poisoning and acts on the central nervous system to treat various diseases. It treats paralysis and has a tonic effect, treating chronic fatigue, nervous breakdown, and optic nerve atrophy.
또한, 상기 돌나물은 쌍떡잎식물 장미목 돌나무과 여러해살이풀이며, 잎은 보통 3개씩 돌려나고 잎자루가 없으며 긴타원형 또는 바소꼴로 한방에서는 불감초라고 하여 해열, 해독, 타박상, 간경변증과 뱀에 물린데 효능이 있다고 알려져 있고, 칼슘이 풍부하며 비타민 C, 세도헴툴로오스 성분 및 인산을 다량 함유되어 있으며 새콤한 신맛을 나타내어 식욕을 촉진하고 콜레스테롤 수치를 낮추는 효능이 있어 성인병을 예방한다.In addition, the above-mentioned sedum is a perennial herb of the dicotyledonous plant Rosaceae Sedum family. The leaves usually grow in groups of 3, have no petioles, and are long oval or lanceolate. In oriental medicine, they are called bulgamcho and are effective for fever relief, detoxification, bruising, liver cirrhosis and snake bites. It is known to be rich in calcium, contains a large amount of vitamin C, sedohemtulose, and phosphoric acid, and has a sour taste that promotes appetite and has the effect of lowering cholesterol levels, preventing adult diseases.
또한, 상기 금불초는 우리나라 각처의 산과 들에서 자라는 다년생 초본으로, 우수한 항산화효과를 나타낸다.In addition, Geumbulcho is a perennial herb that grows in the mountains and fields of various parts of Korea and exhibits excellent antioxidant effects.
또한, 상기 벽오동은 쌍떡잎식물 이판화군 아욱목 벽오동과의 낙엽교목이며 저지대의 길가에 서식하는데, 벽오동의 잎에는 정유, 타닌질, 유기산, 알칼로이드, 콜린 및 베타인 등이 함유되어 우수한 항산화효과를 나타낸다.In addition, Paulownia is a deciduous tree of the dicotyledonous plant Dipanhwa group, Malvaceae family, and grows on roadsides in lowlands. Its leaves contain essential oil, tannin, organic acids, alkaloids, choline, and betaine, and exhibit excellent antioxidant effects. .
상기 산야초 혼합물의 함량이 0.5 중량부 미만이면 상기의 효과가 미미하며, 상기 산야초 혼합물의 함량이 1 중량부를 초과하게 되면 피클의 기호도가 저하될 수 있기 때문에 바람직하지 못하다.If the content of the wild and wild grass mixture is less than 0.5 parts by weight, the above effect is minimal, and if the content of the wild and wild grass mixture exceeds 1 part by weight, the preference of the pickle may decrease, which is not preferable.
상기 절임액제조단계(S103)는 상기 절임액원료혼합단계(S101)를 통해 제조된 혼합물을 가열하여 절임액을 제조하는 단계로, 상기 절임액원료혼합단계(S101)를 통해 제조된 혼합물을 80 내지 90℃의 온도로 30 내지 50분 동안 가열하여 절임액을 제조하는 과정으로 이루어지는 것이 바람직하다.The pickling liquid manufacturing step (S103) is a step of preparing pickling liquid by heating the mixture prepared through the pickling liquid raw material mixing step (S101), and the mixture prepared through the pickling liquid raw material mixing step (S101) is 80 It is preferable that the process of preparing the pickling liquid is performed by heating at a temperature of 90° C. to 90° C. for 30 to 50 minutes.
상기 절임액제조단계(S103)에서 가열온도가 80℃ 미만이거나 가열시간이 30분 미만이면 혼합물에 포함된 산야초 성분에서 유효성분의 용출이 충분히 진행되지 못하며, 상기 가열온도가 90℃를 초과하거나 가열시간이 50분을 초과하게 되면 산야초 성분에서 추출된 유효성분의 파괴가 지나치게 진행될 수 있기 때문에 바람직하지 못하다.In the pickling liquid manufacturing step (S103), if the heating temperature is less than 80°C or the heating time is less than 30 minutes, the elution of the active ingredient from the wild and wild grass components contained in the mixture does not proceed sufficiently, and if the heating temperature exceeds 90°C or the heating time does not proceed sufficiently, If the time exceeds 50 minutes, it is undesirable because the destruction of the active ingredients extracted from wild and wild grass components may progress excessively.
상기 첨가제혼합단계(S105)는 상기 절임액제조단계(S103)를 통해 제조된 절임액에 콜레스테롤 저하용 첨가제를 혼합하는 단계로, 상기 절임액제조단계(S103)를 통해 제조된 절임액 100 중량부에 콜레스테롤 저하용 첨가제 1 내지 3 중량부를 혼합하여 이루어지는 것이 바람직한데, 상기 콜레스테롤 저하용 첨가제는 본 발명을 통해 제조되는 피클에 콜레스테롤 저하 효과를 부여하며 취식자의 혈관건강 및 혈액순환 개선 효과를 나타낸다.The additive mixing step (S105) is a step of mixing a cholesterol-lowering additive into the pickling liquid prepared through the pickling liquid production step (S103). 100 parts by weight of the pickling liquid prepared through the pickling liquid production step (S103) It is preferable to mix 1 to 3 parts by weight of a cholesterol-lowering additive. The cholesterol-lowering additive imparts a cholesterol-lowering effect to the pickles produced through the present invention and improves vascular health and blood circulation in eaters.
이때, 상기 콜레스테롤 저하용 첨가제는 엉겅퀴 추출물, 상백피 추출물 및 쑥 추출물로 이루어지는 것이 바람직하며, 엉겅퀴 추출물, 상백피 추출물 및 쑥 추출물이 1:1:1의 중량부로 이루어지는 것이 더욱 바람직하다.At this time, the cholesterol-lowering additive is preferably composed of thistle extract, Morus bark extract, and mugwort extract, and more preferably composed of the thistle extract, Morus bark extract, and mugwort extract in a weight ratio of 1:1:1.
상기 엉겅퀴 추출물은 엉겅퀴의 잎, 줄기, 가지 및 뿌리의 혼합물 100 중량부에 질량농도가 60 내지 90%인 에탄올 1000 내지 2000 중량부를 혼합하고, 20 내지 60℃의 온도에서 20 시간 내지 30 시간 동안 추출하는 과정을 통해 제조될 수 있는데, 상기의 과정을 통해 제조되는 엉겅퀴 추출물은 혈관건강과 혈액순환을 개선할 뿐만 아니라, 콜레스테롤 수치를 감소시키는 작용을 하여 혈압을 낮추기 때문에 고혈압을 개선하는 효과를 나타낸다.The thistle extract is obtained by mixing 1000 to 2000 parts by weight of ethanol with a mass concentration of 60 to 90% with 100 parts by weight of a mixture of leaves, stems, branches and roots of thistle, and extracting at a temperature of 20 to 60 ° C. for 20 to 30 hours. Thistle extract produced through the above process not only improves vascular health and blood circulation, but also reduces cholesterol levels and lowers blood pressure, thereby improving high blood pressure.
또한, 상기 상백피 추출물은 상백피 100 중량부에 질량농도가 60 내지 90%인 에탄올 1000 내지 2000 중량부를 혼합하고, 20 내지 60℃의 온도에서 20 시간 내지 30 시간 동안 추출하는 과정을 통해 제조될 수 있는데, 상기의 과정을 통해 제조되는 상백피 추출물에는 멀베로사이드 A 성분이 함유되어 있는데, 멀베로사이드 A는 혈중 콜레스테롤 저하, 티로시나제 저해 작용, 항비만효과 및 항산화효과를 나타낸다.In addition, the Morus bark extract can be prepared by mixing 1000 to 2000 parts by weight of ethanol with a mass concentration of 60 to 90% with 100 parts by weight of Morus bark, and extracting at a temperature of 20 to 60° C. for 20 to 30 hours. , Morus bark extract prepared through the above process contains Mulveroside A, which has lowering blood cholesterol, tyrosinase inhibition, anti-obesity and antioxidant effects.
또한, 상기 쑥 추출물은 쑥 100 중량부에 질량농도가 60 내지 90%인 에탄올 1000 내지 2000 중량부를 혼합하고, 20 내지 60℃의 온도에서 20 시간 내지 30 시간 동안 추출하는 과정을 통해 제조될 수 있는데, 상기의 과정을 통해 제조되는 쑥 추출물은 콜레스테롤 수치를 감소시키는 작용을 하여 혈압을 낮추기 때문에 고혈압을 개선하는 효과를 나타낸다.In addition, the mugwort extract can be prepared by mixing 1000 parts by weight of mugwort with 1000 to 2000 parts by weight of ethanol having a mass concentration of 60 to 90%, and extracting at a temperature of 20 to 60 ° C. for 20 to 30 hours. , Mugwort extract prepared through the above process has the effect of improving high blood pressure because it lowers blood pressure by reducing cholesterol levels.
상기 첨가제혼합단계(S105)에서 콜레스테롤 저하용 첨가제의 함량이 1 중량부 미만이면 상기의 효과가 미미하며, 상기 콜레스테롤 저하용 첨가제의 함량이 3 중량부를 초과하게 되면 상기의 효과는 크게 향상되지 않으면서 피클의 기호도가 지나치게 감소하기 때문에 바람직하지 못하다.In the additive mixing step (S105), if the content of the cholesterol-lowering additive is less than 1 part by weight, the effect is minimal, and if the content of the cholesterol-lowering additive exceeds 3 parts by weight, the effect is not significantly improved. This is undesirable because the preference for pickles is excessively reduced.
상기 저온숙성단계(S107)는 상기 첨가제혼합단계(S105)를 통해 콜레스테롤 저하용 첨가제가 혼합된 절임액에 채소를 침지한 후에 저온숙성하는 단계로, 상기 첨가제혼합단계(S105)를 통해 콜레스테롤 저하용 첨가제가 혼합된 절임액에 채소를 침지한 후에 1 내지 5℃의 온도에서 3 내지 5일 동안 저온숙성하는 과정으로 이루어지는 것이 바람직하다.The low-temperature ripening step (S107) is a step of immersing vegetables in a pickling liquid mixed with cholesterol-lowering additives through the additive mixing step (S105) and then ripening them at low temperature. It is preferable to immerse vegetables in a pickling liquid mixed with additives and then ripen them at a low temperature for 3 to 5 days at a temperature of 1 to 5°C.
상기의 과정으로 진행되는 저온숙성단계(S107)를 거치면, 절임액의 염도가 낮아도 숙성과정에서 곰팡이나 유해균의 증식이 억제되어 이상발효 현상의 발생을 억제할 수 있으며, 숙성기간이 짧아 채소의 아삭한 식감이 유지된 피클을 제공할 수 있다.By going through the low-temperature ripening step (S107), which is carried out through the above process, even if the salinity of the pickling liquid is low, the growth of mold or harmful bacteria is suppressed during the ripening process, thereby suppressing the occurrence of abnormal fermentation phenomenon, and the short ripening period keeps the vegetables crisp. Pickles that maintain their texture can be provided.
이때, 상기 채소는 당근, 양파, 오이, 파프리카, 무, 토마토, 피망, 양배추, 콜리플라워, 당근, 비트, 버섯, 버찌 및 올리브로 이루어진 그룹에서 선택된 하나 이상으로 이루어지는 것이 바람직하다.At this time, the vegetables are preferably made of one or more selected from the group consisting of carrots, onions, cucumbers, paprika, radishes, tomatoes, green peppers, cabbage, cauliflower, carrots, beets, mushrooms, cherries and olives.
상기 저온숙성단계(S107)에서의 숙성온도가 1℃ 미만이면 피클의 숙성효율성이 저하되며, 상기 숙성온도가 5℃를 초과하게 되면 숙성과정에서 피클에 곰팡이나 유해균이 증식되어 이상발표현상이 발생할 수 있다.If the ripening temperature in the low-temperature ripening step (S107) is less than 1°C, the ripening efficiency of the pickle decreases, and if the ripening temperature exceeds 5°C, mold or harmful bacteria proliferate in the pickle during the ripening process, causing an abnormal presentation phenomenon. You can.
또한, 상기 저온숙성단계(S107)에서의 숙성기간이 3일 미만이면 피클의 숙성이 제대로 진행되지 않아 피클의 맛과 풍미가 저하될 수 있으며, 상기 숙성기간이 5일을 초과하게 되면 숙성이 완료된 후에도 계속적으로 숙성과정을 진행하는 것으로 바람직하지 못하다.In addition, if the ripening period in the low-temperature ripening step (S107) is less than 3 days, the ripening of the pickle may not proceed properly and the taste and flavor of the pickle may deteriorate. If the ripening period exceeds 5 days, the ripening is completed. It is not desirable to continue the ripening process afterward.
이하에서는, 본 발명에 따른 콜레스테롤 저감효과를 나타내는 저당 야채절임의 제조방법 및 그 제조방법으로 제조된 저당 야채절임의 물성을 실시예를 들어 설명하기로 한다.Hereinafter, the method for producing low-sugar pickled vegetables showing a cholesterol-reducing effect according to the present invention and the physical properties of the low-sugar pickled vegetables produced by the manufacturing method will be described by way of examples.
제조예 1 내지 5: 저당 야채절임 제조를 위한 원료의 준비Preparation Examples 1 to 5: Preparation of raw materials for producing low-sugar pickled vegetables
제조예 1: 유기산의 제조Preparation Example 1: Preparation of organic acid
젖산과 초산을 1:1의 중량부로 혼합하여 유기산을 제조하였다.Organic acid was prepared by mixing lactic acid and acetic acid in a 1:1 weight ratio.
제조예 2: 핑크솔트 혼합물의 제조Preparation Example 2: Preparation of pink salt mixture
핑크솔트 100 중량부에 염화칼륨 33 중량부를 혼합하여 핑크솔트 혼합물을 제조하였다.A pink salt mixture was prepared by mixing 33 parts by weight of potassium chloride with 100 parts by weight of pink salt.
제조예 3: 저당 감미료 혼합물의 제조Preparation Example 3: Preparation of low-sugar sweetener mixture
코코넛 워터와 천연감미료(결정과당)를 1:1의 중량부로 혼합하여 저당 감미료 혼합물을 제조하였다.A low-sugar sweetener mixture was prepared by mixing coconut water and natural sweetener (crystalline fructose) in a 1:1 weight ratio.
제조예 4: 산야초 혼합물의 제조Preparation Example 4: Preparation of wild and wild grass mixture
꾸지뽕 100 중량부, 뻐국채 75 중량부, 75 중량부, 금불초 55 중량부 및 벽오동 75 중량부를 혼합하고 건조한 후에, 70℃의 온도로 20분 동안 덖음하여 산야초 혼합물을 제조하였다.100 parts by weight of Kujippong, 75 parts by weight of Gukchae, 75 parts by weight, 55 parts by weight of Geumbulcho, and 75 parts by weight of Byeok Paulownong were mixed and dried, and then roasted at a temperature of 70°C for 20 minutes to prepare a mixture of wild and wild herbs.
제조예 5: 콜레스테롤 저하용 첨가제의 제조Preparation Example 5: Preparation of additives for lowering cholesterol
엉겅퀴, 상백피 및 쑥 각각 100 중량부에 질량농도가 75%인 에탄올 1500 중량부를 각각 혼합하고, 40℃의 온도에서 25시간씩 추출하여 제조된 엉겅퀴 추출물, 상백피 추출물 및 쑥 추출물을 1:1:1의 중량부로 혼합하여 콜레스테롤 저하용 첨가제를 제조하였다.Thistle extract, Morus bark extract, and mugwort extract prepared by mixing 100 parts by weight of thistle, Morus bark, and mugwort each with 1,500 parts by weight of ethanol with a mass concentration of 75%, and extracting at a temperature of 40°C for 25 hours each, were mixed in a ratio of 1:1:1. An additive for cholesterol lowering was prepared by mixing in parts by weight.
실시예 1 내지 7: 세부 조건을 달리하여 제조한 저당 야채절임Examples 1 to 7: Low-sugar pickled vegetables prepared under different detailed conditions
상기 제조예 1 내지 5에서 준비한 원료를 이용하여 본 발명 실시예 1의 저당 야채절임을 제조하였다. 실시예 2~3은 저온숙성의 조건을 달리하였고, 실시예 4~5는 콜레스테롤 저하용 첨가제의 혼합 비율을 달리 하였으며, 실시예 6~7은 유기산의 혼합 비율을 달리하여 제조하였다. 각 실시예 별 세부 구성은 다음과 같다.The low-sugar pickled vegetables of Example 1 of the present invention were manufactured using the raw materials prepared in Preparation Examples 1 to 5. Examples 2 and 3 were prepared under different low-temperature ripening conditions, Examples 4 and 5 were prepared by varying the mixing ratio of cholesterol-lowering additives, and Examples 6 and 7 were prepared by varying the mixing ratio of organic acids. The detailed configuration for each embodiment is as follows.
실시예 1: 본 발명 저당 야채절임의 제조Example 1: Preparation of low-sugar pickled vegetables of the present invention
정제수 100 중량부에 식초 20 중량부, 상기 제조예 1을 통해 제조된 유기산 1 중량부, 상기 제조예 2를 통해 제조된 핑크솔트 혼합물 1 중량부, 상기 제조예 3을 통해 제조된 저당 감미료 혼합물 2.5 중량부 및 상기 제조예 4를 통해 제조된 산야초 혼합물 0.8 중량부를 혼합하고 85℃의 온도로 40분 동안 가열하여 절임액을 제조하고, 제조된 절임액 100 중량부에 상기 제조예 5를 통해 제조된 콜레스테롤 저하용 첨가제 2 중량부를 혼합한 후에 채소(오이)를 침지하고 3℃의 온도에서 4일 동안 저온숙성하여 콜레스테롤 저감효과를 나타내는 저당 야채절임을 제조하였다.100 parts by weight of purified water, 20 parts by weight of vinegar, 1 part by weight of the organic acid prepared through Preparation Example 1, 1 part by weight of the pink salt mixture prepared through Preparation Example 2, and 2.5 parts by weight of the low-sugar sweetener mixture prepared through Preparation Example 3. Parts by weight and 0.8 parts by weight of the wild herb mixture prepared through Preparation Example 4 were mixed and heated at a temperature of 85° C. for 40 minutes to prepare a pickling liquid, and 100 parts by weight of the prepared pickling liquid were mixed with 0.8 parts by weight of the wild vegetable mixture prepared through Preparation Example 5 above. After mixing 2 parts by weight of a cholesterol-lowering additive, vegetables (cucumbers) were immersed and aged at a low temperature of 3°C for 4 days to prepare low-sugar pickled vegetables showing a cholesterol-lowering effect.
실시예 2: 저온숙성 기간을 단축하여 제조한 저당 야채절임Example 2: Low-sugar pickled vegetables prepared by shortening the low-temperature ripening period
상기 실시예 1과 동일하게 진행하되, 1℃의 온도에서 3일 동안 저온숙성하여 콜레스테롤 저감효과를 나타내는 저당 야채절임을 제조하였다.The same procedure as in Example 1 was carried out, but low-sugar pickled vegetables showing a cholesterol-reducing effect were prepared by low-temperature aging at 1°C for 3 days.
실시예 3: 저온숙성 기간을 연장하여 제조한 저당 야채절임Example 3: Low-sugar pickled vegetables prepared by extending the low-temperature ripening period
상기 실시예 1과 동일하게 진행하되, 5℃의 온도에서 5일 동안 저온숙성하여 콜레스테롤 저감효과를 나타내는 저당 야채절임을 제조하였다.The same procedure as in Example 1 was carried out, but low-sugar pickled vegetables showing a cholesterol-reducing effect were prepared by low-temperature aging at 5°C for 5 days.
실시예 4: 콜레스테롤 저하용 첨가제를 감축하여 제조한 저당 야채절임Example 4: Low-sugar pickled vegetables prepared by reducing cholesterol-lowering additives
상기 실시예 1과 동일하게 진행하되, 콜레스테롤 저하용 첨가제 1 중량부를 혼합하여 콜레스테롤 저감효과를 나타내는 저당 야채절임을 제조하였다.In the same manner as in Example 1, low-sugar pickled vegetables showing a cholesterol-lowering effect were prepared by mixing 1 part by weight of a cholesterol-lowering additive.
실시예 5: 콜레스테롤 저하용 첨가제의 용량을 늘려 제조한 저당 야채절임Example 5: Low-sugar pickled vegetables prepared by increasing the dose of cholesterol-lowering additives
상기 실시예 1과 동일하게 진행하되, 콜레스테롤 저하용 첨가제 3 중량부를 혼합하여 콜레스테롤 저감효과를 나타내는 저당 야채절임을 제조하였다.In the same manner as in Example 1, low-sugar pickled vegetables showing a cholesterol-lowering effect were prepared by mixing 3 parts by weight of a cholesterol-lowering additive.
실시예 6: 유기산의 용량을 줄여 제조한 저당 야채절임Example 6: Low-sugar pickled vegetables prepared by reducing the amount of organic acid
상기 실시예 1과 동일하게 진행하되, 유기산 0.5 중량부를 혼합하여 콜레스테롤 저감효과를 나타내는 저당 야채절임을 제조하였다.Proceeding in the same manner as in Example 1, low-sugar pickled vegetables showing a cholesterol-reducing effect were prepared by mixing 0.5 parts by weight of an organic acid.
실시예 7: 유기산의 용량을 늘려 제조한 저당 야채절임Example 7: Low-sugar pickled vegetables prepared by increasing the amount of organic acid
상기 실시예 1과 동일하게 진행하되, 유기산 1.5 중량부를 혼합하여 콜레스테롤 저감효과를 나타내는 저당 야채절임을 제조하였다.Proceeding in the same manner as in Example 1, low-sugar pickled vegetables showing a cholesterol-reducing effect were prepared by mixing 1.5 parts by weight of organic acid.
비교예 1 내지 6: 세부 조건을 달리하여 제조한 저당 야채절임Comparative Examples 1 to 6: Low-sugar pickled vegetables prepared under different detailed conditions
본 발명 저당 야채절임과의 비교를 위해서 상기 제조예에서 제조한 저당 감미료 혼합물 및 핑크솔트 혼합물 등을 사용하지 않고, 일반적으로 시중에서 구할 수 있는 원료인 소금과 설탕을 이용하여 비교예 1 및 2의 저당 야채절임을 제조하고, 비교예 3 내지 6에서는 첨가되는 혼합 비율을 달리하여 제조하였다. 각 실시예 별 세부 구성은 다음과 같다.For comparison with the low-sugar pickled vegetables of the present invention, the low-sugar sweetener mixture and pink salt mixture prepared in the above production example were not used, but salt and sugar, which are generally commercially available raw materials, were used to prepare the preparations of Comparative Examples 1 and 2. Low-sugar pickled vegetables were prepared, and in Comparative Examples 3 to 6, the mixing ratios added were varied. The detailed configuration for each embodiment is as follows.
비교예 1: 일반 소금 및 설탕으로 제조한 피클Comparative Example 1: Pickles made with regular salt and sugar
정제수 100 중량부에 식초 20 중량부, 소금 5 중량부, 설탕 2.5 중량부를 혼합하고 85℃의 온도로 40분 동안 가열하여 절임액을 제조하고, 제조된 절임액 100 중량부에 채소(오이)를 침지하고 3℃의 온도에서 4일 동안 저온숙성하여 피클을 제조하였다.A pickling liquid was prepared by mixing 20 parts by weight of vinegar, 5 parts by weight of salt, and 2.5 parts by weight of sugar with 100 parts by weight of purified water and heating at a temperature of 85°C for 40 minutes. Vegetables (cucumbers) were added to 100 parts by weight of the prepared pickling liquid. Pickles were prepared by immersing and low-temperature aging at 3°C for 4 days.
비교예 2: 저온숙성의 조건을 달리하여 제조한 피클Comparative Example 2: Pickles manufactured under different low-temperature ripening conditions
상기 비교예 1과 동일하게 진행하되, 10℃의 온도에서 10일 동안 숙성하여 피클을 제조하였다.Pickles were prepared in the same manner as in Comparative Example 1, but aged at a temperature of 10°C for 10 days.
비교예 3: 콜레스테롤 저하용 첨가제의 용량을 현저히 낮춰 제조한 저당 야채절임Comparative Example 3: Low-sugar pickled vegetables prepared by significantly lowering the dose of cholesterol-lowering additives
상기 실시예 1과 동일하게 진행하되, 콜레스테롤 저하용 첨가제 0.1 중량부를 혼합하여 피클을 제조하였다.Pickles were prepared in the same manner as in Example 1, except that 0.1 parts by weight of a cholesterol-lowering additive was mixed.
비교예 4: 콜레스테롤 저하용 첨가제를 과량 첨가하여 제조한 저당 야채절임Comparative Example 4: Low-sugar pickled vegetables prepared by adding excessive amounts of cholesterol-lowering additives
상기 실시예 1과 동일하게 진행하되, 콜레스테롤 저하용 첨가제 4 중량부를 혼합하여 피클을 제조하였다.Pickles were prepared in the same manner as in Example 1, but by mixing 4 parts by weight of a cholesterol-lowering additive.
비교예 5: 유기산의 첨가량을 현저히 낮춰 제조한 저당 야채절임Comparative Example 5: Low-sugar pickled vegetables prepared by significantly lowering the amount of organic acid added.
상기 실시예 1과 동일하게 진행하되, 유기산 0.1 중량부를 혼합하여 피클을 제조하였다.Proceeding in the same manner as in Example 1, pickles were prepared by mixing 0.1 parts by weight of organic acid.
비교예 6: 유기산을 과량 첨가하여 제조한 저당 야채절임Comparative Example 6: Low-sugar pickled vegetables prepared by adding an excessive amount of organic acid
상기 실시예 1과 동일하게 진행하되, 유기산 5 중량부를 혼합하여 피클을 제조하였다.Proceeding in the same manner as in Example 1, pickles were prepared by mixing 5 parts by weight of organic acid.
실험예 1. 콜레스테롤 저감효과의 비교확인Experimental Example 1. Comparative confirmation of cholesterol reduction effect
상기 실시예 1 내지 7 및 비교예 1 내지 6의 방법을 통해 제조된 피클의 콜레스테롤 저감효과를 측정하여 아래 표 1에 나타내었다.The cholesterol-reducing effect of pickles prepared through the methods of Examples 1 to 7 and Comparative Examples 1 to 6 was measured and shown in Table 1 below.
{단, 피클의 콜레스테롤 저감효과는 간세포 내에서의 총 콜레스테롤 함량의 변화를 확인하는 방법을 이용하였으며, 제조된 피클을 착즙한 후에, 착즙액을 HepG2 세포에 처리하고 3일 후, Cholesterol Cell-Based Detection Assay Kit (Cayman Chemical)를 이용하여 총 콜레스테롤의 함량을 측정하는 방법을 이용하였다.{However, the cholesterol-reducing effect of pickles was determined by checking the change in total cholesterol content within the liver cells. After the prepared pickles were squeezed, the juice was treated with HepG2 cells, and after 3 days, Cholesterol Cell-Based A method of measuring the total cholesterol content was used using the Detection Assay Kit (Cayman Chemical).
이때, 총 콜레스테롤의 함량은 프럭토오스(fructose)의 처리된 HepG2 carcinoma 세포와 비교하는 방법을 이용하였으며, HepG2 carcinoma 세포는 ATCC(American Type Culture Collection, Seoul, Korea)에서 분양 받았으며, HepG2 세포는 2일마다 DMEM 배지(25mM glucose, 10% FBS, 1% antibiotics 포함)을 이용하여 계대하여 현상을 유지하였고, 6웰 플레이트에 1×106개의 세포를 100ng/㎖ PMA(phorbol 12-myristate 13-acetate)와 함께 seeding하였다.At this time, the total cholesterol content was compared with HepG2 carcinoma cells treated with fructose. HepG2 carcinoma cells were purchased from ATCC (American Type Culture Collection, Seoul, Korea), and HepG2 cells were obtained from 2 The status quo was maintained by passage every day using DMEM medium (containing 25mM glucose, 10% FBS, 1% antibiotics), and 1 × 10 6 cells were incubated in a 6-well plate with 100ng/ml PMA (phorbol 12-myristate 13-acetate). ) was seeded together.
<표 1><Table 1>
상기 표 1에 나타낸 것처럼, 본 발명의 실시예 1 내지 7을 통해 제조된 피클은 콜레스테롤 저감효과를 나타내었으나, 콜레스테롤 저하용 첨가제를 포함하지 않고 제조한 비교예 1, 2 및 함량이 현저히 적은 비교예 3의 경우 콜레스테롤 저감효과가 발생하지 않는 것을 확인하였다.As shown in Table 1, pickles prepared through Examples 1 to 7 of the present invention showed a cholesterol-lowering effect, but Comparative Examples 1 and 2 prepared without cholesterol-lowering additives and Comparative Examples with significantly lower content In case 3, it was confirmed that the cholesterol reduction effect did not occur.
실험예 2. 항산화 활성 측정결과 확인Experimental Example 2. Confirmation of antioxidant activity measurement results
본 발명의 피클은 항산화 효과를 나타내는 산야초 혼합물을 포함하여 제조한 것으로서, 실제로 항산화 활성을 나타내는지 확인하기 위하여 상기 실시예 1, 4, 5 및 비교예 1 내지 4를 통해 제조된 피클의 항산화 활성을 측정하여 아래 표 2에 나타내었다.The pickle of the present invention is manufactured including a mixture of wild and wild grasses that exhibit antioxidant activity. In order to confirm whether it actually exhibits antioxidant activity, the antioxidant activity of the pickles prepared through Examples 1, 4, 5 and Comparative Examples 1 to 4 was tested. The measurements are shown in Table 2 below.
{단, 피클의 항산화 활성은 피클의 수소전자공여능에 의해 항산화 활성을 측정하는 방법을 이용하였으며, 추출한 시료 0.5mL에 DPPH(1,1-diphenyl-2-picryl hydrazyl) 시약 35mL를 혼합한 혼합 시료를 암소에서 30분간 반응시킨 후 517nm에서 흡광도를 측정하여, 다음 식으로 계산하였다.{However, the antioxidant activity of pickles was measured using the hydrogen electron donating ability of pickles. A mixed sample was obtained by mixing 35 mL of DPPH (1,1-diphenyl-2-picryl hydrazyl) reagent with 0.5 mL of the extracted sample. After reacting in the dark for 30 minutes, the absorbance was measured at 517 nm and calculated using the following equation.
전자공여능 = 100의 흡광도Electron donating capacity = absorbance of 100
B: 시료 무첨가 - (A/B × 100)B: No sample added - (A/B × 100)
A: 시료 첨가군군의 흡광도}A: Absorbance of sample addition group}
<표 2><Table 2>
상기 표 2에 나타낸 것처럼, 본 발명의 실시예 1, 4, 5를 통해 제조된 피클은 항산화 활성이 우수한 것을 알 수 있으며, 특히, 콜레스테롤 저하용 첨가제의 함량이 증가된 실시예 5는 항산화 활성이 더욱 향상되는 것을 알 수 있다.As shown in Table 2, it can be seen that the pickles prepared through Examples 1, 4, and 5 of the present invention have excellent antioxidant activity. In particular, Example 5, in which the content of the cholesterol-lowering additive is increased, has antioxidant activity. You can see that it is improving further.
반면, 비교예 1 내지 2는 산야초 혼합물이 함유되지 않아 항산화 활성이 저하되었으며, 비교예 4는 콜레스테롤 저하용 첨가제가 과량 사용했음에도 불구하고, 실시예 5에 비해 항산화활성이 크게 향상되지 않으면서 기호도만 저하되는 것을 알 수 있다.On the other hand, Comparative Examples 1 and 2 did not contain a mixture of wild and wild herbs, so the antioxidant activity was reduced, and in Comparative Example 4, despite using an excessive amount of cholesterol-lowering additives, the antioxidant activity was not significantly improved compared to Example 5, but only the preference was improved. You can see that it's deteriorating.
실험예 3. 저당 야채절임의 혈당 상승 억제효과 확인Experimental Example 3. Confirmation of the effect of low-sugar pickled vegetables on suppressing blood sugar levels
본 발명의 저당 야채절임은 설탕을 포함하지 않으며, 콜레스테롤 저감용 조성물 및 산야초 혼합물 등 각종 천연물로부터 유래한 유익성분을 포함하여 제조된 것으로서, 그 자체로 식후 혈당 상승 억제 효과가 있는지를 확인하였다.The low-sugar pickled vegetables of the present invention do not contain sugar and are manufactured with beneficial ingredients derived from various natural products such as cholesterol-reducing compositions and wild and wild grass mixtures, and it was confirmed whether they have the effect of suppressing the rise in blood sugar level after a meal.
구체적으로, 평소 식후 2시간 내에 혈당이 260mg/dl 정도인 당뇨인 8명을 대상으로, 2개 그룹으로 나누어 혈당의 변화를 측정하였다. 백미 200g으로 밥을 조리하고, 별도의 반찬 없이 물과 밥외에 상기 실시예 1의 저당 야채절임 또는 비교예 1의 피클 만을 섭취하도록 하였다. 이후 섭취가 완료된 순간부터 시간 경과에 따른 혈당을 평가하고, 그 결과를 하기 표 1에 나타내었다. 혈당 평가는 혈당측정기(아큐첵)를 이용하여 측정한 값의 평균이고, 단위는 mg/dl이며, 소수점 아래는 반올림하였다. Specifically, eight people with diabetes whose blood sugar level was about 260 mg/dl within two hours after a meal were divided into two groups and changes in blood sugar were measured. Rice was cooked with 200 g of white rice, and only the low-sugar vegetable pickles of Example 1 or the pickles of Comparative Example 1 were consumed in addition to water and rice without any additional side dishes. Afterwards, blood sugar was evaluated over time from the moment intake was completed, and the results are shown in Table 1 below. Blood sugar evaluation is the average of the values measured using a blood sugar meter (Accu-Chek), the unit is mg/dl, and the decimal point is rounded off.
<표 3><Table 3>
그 결과, 상기 표 3에 나타난 바와 같이 본 발명의 실시예 1의 조성물을 섭취한 실험군은 혈당의 최대치가 섭취 전(260mg/dl)과 비교할 때 현저히 낮아져, 식후 최대 혈당치 및 정상 혈당으로의 회복 속도 모두에서 현저히 우수한 효과를 확인하였다. As a result, as shown in Table 3, the maximum blood sugar level of the experimental group that consumed the composition of Example 1 of the present invention was significantly lower compared to before intake (260 mg/dl), and the maximum blood sugar level after a meal and the speed of recovery to normal blood sugar were decreased. Significantly excellent effects were confirmed in all cases.
반면, 일반적인 방법으로 제조한 비교예 1의 피클의 경우 아무런 혈당 상승 억제 효과를 보이지 못하였는 바, 이는 본 발명 저당 야채절임은 그 자체로서 당이 포함되지 않아 혈당 억제효과가 적을 뿐 아니라, 함께 섭취한 백미로부터 유래한 당 성분의 흡수까지도 함께 억제할 후 있는 효과를 보이는 것으로 해석된다.On the other hand, the pickle of Comparative Example 1 prepared by a general method did not show any effect in suppressing the rise in blood sugar levels. This means that the low-sugar pickled vegetables of the present invention do not contain sugar per se, so not only does it have a low blood sugar suppressing effect, but it is also consumed together. It is interpreted that it has the effect of suppressing the absorption of sugar components derived from white rice.
실험예 4. 피클의 기호도 확인Experimental Example 4. Confirmation of preference for pickles
또한, 상기 실시예 1 내지 7 및 비교예 1 내지 6을 통해 제조된 피클의 맛, 향, 식감 및 전체적인 기호도를 측정하여 아래 표 4에 나타내었다.In addition, the taste, aroma, texture, and overall preference of the pickles prepared through Examples 1 to 7 and Comparative Examples 1 to 6 were measured and shown in Table 4 below.
{단, 피클의 맛, 향, 식감 및 전체적인 기호도는 피시험자 50명을 대상으로 하여 5점 척도법으로 조사한 후에 평균값으로 나타내는 방법을 이용하였다.{However, the taste, aroma, texture, and overall preference of pickles were surveyed using a 5-point scale method among 50 test subjects and then expressed as the average value.
5점:매우 우수, 4점:우수, 3점:보통, 2점:나쁨, 1점:매우 나쁨}5 points: very good, 4 points: excellent, 3 points: average, 2 points: bad, 1 point: very bad}
<표 4><Table 4>
상기 표 4에 나타낸 것처럼, 본 발명의 실시예 1 내지 7을 통해 제조된 저당 야채절임은 맛, 향, 식감 및 전체적인 기호도가 우수한 것을 알 수 있다.As shown in Table 4, it can be seen that the low-sugar pickled vegetables prepared through Examples 1 to 7 of the present invention are excellent in taste, aroma, texture, and overall preference.
반면, 비교예 1을 통해 제조된 피클은 유기산이 함유되지 않아 저온숙성의 과정을 통해 충분히 절여지지 못해 맛과 향이 저하되었으며, 비교예 2와 같이 상대적으로 높은 온도와 시간 동안 숙성의 과정을 통해 제조되는 피클은 식감이 지나치게 저하되는 것을 알 수 있다.On the other hand, the pickle prepared through Comparative Example 1 did not contain organic acid and could not be sufficiently pickled through the low-temperature aging process, resulting in a decrease in taste and aroma. Like Comparative Example 2, the pickle was manufactured through the aging process at a relatively high temperature and time. It can be seen that the texture of pickles that are made is excessively reduced.
또한, 비교예 6과 같이 유기산의 함량이 지나치게 높은 경우 피클의 맛, 향 및 식감이 모두 저하되는 것을 알 수 있다.In addition, it can be seen that when the content of organic acid is too high, as in Comparative Example 6, the taste, aroma, and texture of the pickle are all reduced.
따라서, 본 발명에 따른 콜레스테롤 저감효과를 나타내는 저당 야채절임의 제조방법은 콜레스테롤 저감효과와 우수한 기호도를 나타내며 숙성기간이 짧아 식감이 향상될 뿐만 아니라, 항산화 효과를 나타내며 당성분의 함량이 낮아 혈당강하 및 당성분의 체내 흡수율을 낮추는 피클을 제공한다.Therefore, the method for producing low-sugar pickled vegetables that exhibits a cholesterol-reducing effect according to the present invention not only exhibits a cholesterol-reducing effect and excellent palatability, improves texture due to a short ripening period, but also exhibits an antioxidant effect and has a low sugar content, lowering blood sugar and We provide pickles that lower the absorption rate of sugar components in the body.
S101 ; 원료혼합단계
S103 ; 절임액제조단계
S105 ; 첨가제혼합단계
S107 ; 저온숙성단계S101 ; Raw material mixing stage
S103 ; Pickling liquid manufacturing stage
S105 ; Additive mixing step
S107 ; Low-temperature ripening stage
Claims (5)
상기 유기산은 젖산과 초산이 1:1의 중량부로 혼합되어 이루어지고,
상기 핑크솔트 혼합물은 핑크솔트 100 중량부에 염화칼륨 33 중량부를 혼합하여 이루어지고,
상기 저당 감미료는 코코넛 워터와 결정과당이 1:1의 중량부로 혼합되어 이루어지며,
상기 산야초 혼합물은 꾸지뽕 100 중량부, 뻐국채 75 중량부, 돌나물 75 중량부, 금불초 55 중량부 및 벽오동 75 중량부를 혼합하고 건조한 후에, 70℃의 온도로 20분 동안 덖음하여 제조되고,
상기 콜레스테롤 저하용 첨가제는 엉겅퀴, 상백피 및 쑥 각각 100 중량부에 질량농도가 75%인 에탄올 1500 중량부를 각각 혼합하고, 40℃의 온도에서 25시간씩 추출하여 제조된 엉겅퀴 추출물, 상백피 추출물 및 쑥 추출물을 1:1:1의 중량부로 혼합하여 제조되는 것인,
콜레스테롤 저감효과, 항산화 활성 및 혈당억제 효과를 갖는 저당 야채절임.
A mixture of 100 parts by weight of purified water, 20 parts by weight of vinegar, 0.5 to 1.5 parts by weight of organic acid, 1 part by weight of a pink salt mixture, 2.5 parts by weight of a low-sugar sweetener mixture, and 0.8 parts by weight of a wild wild herb mixture, and 1 to 1 to 100 parts by weight of a cholesterol-lowering additive. It is manufactured by mixing 3 parts by weight,
The organic acid is made by mixing lactic acid and acetic acid in a 1:1 ratio by weight,
The pink salt mixture is made by mixing 33 parts by weight of potassium chloride with 100 parts by weight of pink salt,
The low-sugar sweetener is made by mixing coconut water and crystalline fructose in a 1:1 ratio by weight,
The wild herb mixture is prepared by mixing 100 parts by weight of Kujippong, 75 parts by weight of Gugukchae, 75 parts by weight of Sedum, 55 parts by weight of Geumbulcho, and 75 parts by weight of Byeokgodong, dried, and then roasted at a temperature of 70°C for 20 minutes,
The cholesterol-lowering additive is prepared by mixing 1500 parts by weight of ethanol with a mass concentration of 75% with 100 parts by weight of thistle, Morus bark extract, and mugwort, and extracting the milk thistle extract, Morus bark extract, and mugwort extract for 25 hours at a temperature of 40°C. It is prepared by mixing 1:1:1 parts by weight,
Low-sugar pickled vegetables with cholesterol-lowering, antioxidant and blood sugar-suppressing effects.
(b) 상기 원료혼합단계를 통해 제조된 혼합물을 가열하여 절임액을 제조하는 절임액제조단계;
(c) 상기 절임액제조단계를 통해 제조된 절임액 100 중량부에 콜레스테롤 저하용 첨가제 1 내지 3 중량부를 혼합하는 첨가제혼합단계; 및
(d) 상기 첨가제혼합단계를 통해 콜레스테롤 저하용 첨가제가 혼합된 절임액에 채소를 침지한 후에 1 내지 5℃의 온도에서 3 내지 5일 동안 저온숙성하는 저온숙성단계를 포함하여 제조되고,
상기 유기산은 젖산과 초산이 1:1의 중량부로 혼합되어 이루어지며,
상기 핑크솔트 혼합물은 핑크솔트 100 중량부에 염화칼륨 33 중량부를 혼합하여 이루어지고,
상기 저당 감미료는 코코넛 워터와 결정과당이 1:1의 중량부로 혼합되어 이루어지며,
상기 산야초 혼합물은 꾸지뽕 100 중량부, 뻐국채 75 중량부, 돌나물 75 중량부, 금불초 55 중량부 및 벽오동 75 중량부를 혼합하고 건조한 후에, 70℃의 온도로 20분 동안 덖음하여 제조되고,
상기 콜레스테롤 저하용 첨가제는 엉겅퀴, 상백피 및 쑥 각각 100 중량부에 질량농도가 75%인 에탄올 1500 중량부를 각각 혼합하고, 40℃의 온도에서 25시간씩 추출하여 제조된 엉겅퀴 추출물, 상백피 추출물 및 쑥 추출물을 1:1:1의 중량부로 혼합하여 제조되는 것인,
콜레스테롤 저감효과 및 혈당 상승 억제효과를 나타내는 저당 야채절임의 제조방법.(a) a raw material mixing step of mixing 100 parts by weight of purified water, 20 parts by weight of vinegar, 0.5 to 1.5 parts by weight of organic acid, 1 part by weight of a pink salt mixture, 2.5 parts by weight of a low-sugar sweetener mixture, and 0.8 parts by weight of a wild wildflower mixture;
(b) a pickling liquid production step of preparing a pickling liquid by heating the mixture prepared through the raw material mixing step;
(c) an additive mixing step of mixing 1 to 3 parts by weight of a cholesterol-lowering additive with 100 parts by weight of the pickling liquid prepared through the pickling liquid manufacturing step; and
(d) It is prepared by including a low-temperature ripening step of immersing vegetables in a pickling liquid mixed with cholesterol-lowering additives through the additive mixing step and then low-temperature ripening at a temperature of 1 to 5° C. for 3 to 5 days,
The organic acid is made by mixing lactic acid and acetic acid in a 1:1 ratio by weight,
The pink salt mixture is made by mixing 33 parts by weight of potassium chloride with 100 parts by weight of pink salt,
The low-sugar sweetener is made by mixing coconut water and crystalline fructose in a 1:1 ratio by weight,
The wild herb mixture is prepared by mixing 100 parts by weight of Kujippong, 75 parts by weight of Gugukchae, 75 parts by weight of Sedum, 55 parts by weight of Geumbulcho, and 75 parts by weight of Byeokgodong, dried, and then roasted at a temperature of 70°C for 20 minutes,
The cholesterol-lowering additive is prepared by mixing 1500 parts by weight of ethanol with a mass concentration of 75% with 100 parts by weight of thistle, Morus bark extract, and mugwort, and extracting the milk thistle extract, Morus bark extract, and mugwort extract for 25 hours at a temperature of 40°C. It is prepared by mixing 1:1:1 parts by weight,
A method of manufacturing low-sugar pickled vegetables that has a cholesterol-lowering effect and an inhibitory effect on blood sugar levels.
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR102668428B1 true KR102668428B1 (en) | 2024-05-29 |
Family
ID=
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2003231684A (en) * | 2002-02-06 | 2003-08-19 | Ichimaru Pharcos Co Ltd | Cholesterol metabolism improving agent |
| KR102180204B1 (en) * | 2020-05-21 | 2020-11-18 | 최복남 | Manufacturing method of Kimchi for preventing diabetes and alcohol-based liver damage |
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2003231684A (en) * | 2002-02-06 | 2003-08-19 | Ichimaru Pharcos Co Ltd | Cholesterol metabolism improving agent |
| KR102180204B1 (en) * | 2020-05-21 | 2020-11-18 | 최복남 | Manufacturing method of Kimchi for preventing diabetes and alcohol-based liver damage |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101350105B1 (en) | Preparation method of melon pickle | |
| Chauhan et al. | Bamboo shoots: composition, nutritional value, therapeutic role and product development for value addition | |
| KR102311899B1 (en) | Processed chestnut manufacturing method using sugar-free solution | |
| KR100609450B1 (en) | A composition for stuffing of kimchi using sprouted peanuts | |
| KR20030071670A (en) | Dressing materials for meat and the cooking method of a duck using that | |
| KR20190044189A (en) | The manufacturing method of Spicy Stir-fried Chicken sauce using the extract of Momordica charantia and Helianthus tuberosus | |
| KR102668428B1 (en) | Manufacturing method of low-sugar pickel with cholesterol-lowering effect and blood sugar rise inhibition effect | |
| KR101154684B1 (en) | Kimchi Production Method Using the Extract of Bare Tree | |
| KR20200122692A (en) | Cooking seasoning powder soup | |
| KR102620691B1 (en) | Method for prepraing pork cutlet source | |
| CN1254198C (en) | Edible wild herbs processing method and product thereof | |
| KR101218085B1 (en) | Method of making source of meat using crab soy | |
| KR102001204B1 (en) | Manufacturing Method of Hot Pepper Paste Comprising Konjak | |
| KR20210081804A (en) | Method for manufacturing functional drink momordica charantia is an active ingredient and functional drink using same | |
| KR101006723B1 (en) | Composition for boned rib of pork Sauce comprising Traditional Soybean Sauce and Method Thereof | |
| KR100607670B1 (en) | A functional Kimchi including a acanthopanax and its manufacturing method | |
| KR102512013B1 (en) | Manufacturing method of jerusalem artichoke pickle and jerusalem artichoke pickle manufactured by the method | |
| KR102606690B1 (en) | Method for processing pickle using helianthus tuberosus | |
| KR102551344B1 (en) | Manufacturing method of water kimchi using deodeok | |
| KR102426773B1 (en) | Roast made of bean sprouts and chinese noodles and manufacturing method for the same | |
| KR102075515B1 (en) | Young radish kimchi | |
| KR102454489B1 (en) | Manufacturing method of sausage with excellent texture | |
| KR102667223B1 (en) | Manufacturing method of soybean paste using platycodon grandiflorum and helianthus tuberosus and the soybean paste thereby | |
| KR20230100016A (en) | The Methods for Manufacturing of Vegetables Concentrate/Vegetables Pickles and the Vegetables Concentrate/Vegetables Pickles Prepared Thereby | |
| KR102049934B1 (en) | Method for manufacturing seasoned-dried slices of seasoning in pepper soaking in soy sauce fermented extracts of platycodon grandiflorum as active ingredient |