KR20060111093A - Manufacturing method of old red platycodon, old red platycodon and functional food - Google Patents

Abstract

Provided are an old red platycodon that has a higher content of saponin compared with general platycodon, is improved in storage stability, tastes, and flavors, and a manufacturing method thereof and functional foods using the same. The old red platycodon is manufactured by the steps of: steaming old platycodon at a temperature condition of 90-120‹C for 1-2 hours; cooling the steamed platycodon; and drying the cooled platycodon at a temperature condition of 55-75‹C for 60-96 hours. The drying step consists of drying the cooled platycodon with hot air at 75‹C for 24 hours, followed by drying the platycodon at 60‹C for 72 hours.

Description

Manufacturing method of Jangsaeng Hongdoji and Jangsaeng Hongdoji made by the same method and functional food material comprising the same {Manufacturing method of old red platycodon, old red platycodon and functional food}

1 is a view showing a method for analyzing the content of free sugar of Jangsaenghongdoraji.

2 is a view showing a method for analyzing the free amino acid content of Jangsaenghongdoraji.

Figure 3 is a view showing a sensory test method of Jangsaenghongdoraji.

Figures 4a and 4b is a view showing the appearance of Jangsaeng Hongdoji.

5 is a graph showing the results of analyzing the irradiated pohnponin content according to the increase condition of Jangsaenghongdoraji.

Figure 6 is a photograph showing the TLC pattern according to the increase condition of Jangsaenghongdoraji.

Figure 7 is a photograph showing the chromaticity of Jangsaenghongduji large powder according to the increase condition

8 is a graph showing the results of measuring the pH change of Jangsaenghongduji large water extract according to the increase condition of Jangsaenghongdori Large.

Figure 9 is a graph measuring the change in the brownness of Jangsaenghongduji large water extract according to the increase condition of Jangsaenghongdori Large.

Figure 10 is a graph analyzing the number of microorganisms contained in Jangsaenghongdoraji according to the increase condition of Jangsaenghongdoraji.

The present invention relates to a method for manufacturing Jangsaeng Hongdola, and to Jangsaeng Hongdang, prepared by the method, and a functional food comprising the same. The present invention relates to a method for manufacturing Jangsaeng Hongdoji, which is expanded as a food material, and Jangsaeng Hongdoji, prepared by the method, and a functional food material including the same.

Bellflower (Gilyeong Platycodon grandiflorum A. DC) is a plant of Campanulaceae . There are sow and wrinkles. The vagina is hard but non-fibrous, so it is easy to fracture, smells a little, and tastes good. (Yook Chang-soo et al., Modern Herbal Medicine, Seoul, Hakchangsa, 460-461, 1993)

The main pharmacological component of these bellflower is triterpene-based saponins (platycodin A, C, D, D ₂ , D ₃ ), accounting for about 3% of the roots. Inhibitory effect (sedative, analgesic, antipyretic effect), anti-inflammatory action against acute and chronic inflammation, anti-ulcer and gastric juice secretion, anticholinergic action to lower blood pressure by expanding blood vessels, lowering blood sugar, improving cholesterol metabolism ( Chem. Pharm. Bull ., 20 , 1952 (1972), Chem. Pharm. Bull ., 23 , 2965 (1975), J. Chem. Soc. , Perkin trans I, 661 (1984), Sogoigaku , 3 , 1 (1951), J. Pharm. Soc.Kor., 19 , 164 (1975). In addition, steroidal compounds such as alpha-spinasterol, stigmas-7-enol, alpha-spinasterol glucoside, and polysaccharides such as inulin and betulin were also isolated as pharmacological components of bellflower.

Jangsaeng Bellflower (長 桔) refers to the bellflower for more than 20 years, and despite the various pharmacological actions of the bellflower, it has been difficult to cultivate it for a long time. (Lee Sung-ho, "Perennial Bellflower Cultivation Act" Korean Patent No. 045731) Mass production was possible. The Jangsaeng Bellflower has excellent pharmacological and physiological activity compared to the common bellflower of 2-4 years.

To date, studies on Jangsaeng Doraji have been conducted on antidiabetic effects (J. Korean Soc. Food Sci. Nutr., 25, 986 (1996)), hyperlipidemia (J. Pharmaceutical Society of Japan 93 (1973) 1188 -1194), and studies on the prevention and protection of liver damage continue.

Accordingly, the present inventors can apply Jangsaeng Doraji having the above-mentioned efficacy to various food production and increase the shelf life and at the same time improve the pharmacological efficacy and Jangsaeng Hongdoji prepared by the method Developed functional food materials.

It is an object of the present invention to provide a method for preparing Jangsaeng Hongdōraji and Jangsaeng Hongdangraji prepared by the method and a functional food material comprising the same.

The present invention is a steaming step to increase the Jangsaeng bellflower for 1 to 2 hours at a temperature condition of more than 90 ℃ 120 ℃ to achieve the above object; Cooling step; And a drying step of drying for 60 to 96 hours at a temperature of 55 ° C. or more and 75 ° C. or less. The increase in conditions such as maximizing the saponin content of Jangsaeng hongdonji while minimizing the destruction of the intrinsic component of Jangsaeng doraji, such drying conditions induce a proper browning change without corrupting Jangsaeng hongdonji. At this time, the drying step is preferably to dry by hot air drying for 24 hours at 75 ℃ and dried again at a temperature of 60 ℃. This is because if it is dried at a too high temperature for a long time, it may accelerate the browning change of Jangsaenghonglarji and decrease its visual preference.

In addition, the present invention provides a Jangsaenghongdoraji Jangsaenghongdoraji prepared by the above method, and provides a functional food material comprising such Jangsaenghongdoraji.

Hereinafter, the present invention will be described in detail with reference to Examples.

EXAMPLE

1. Material

Jangsaeng Dorage used in the experiment was selected near the Jirisan acid was washed with water and used as a Hongdoji large sample.

2. Preparation of Jangsaeng Hongdang

Jangsaeng bellflower washed with tap water is autoclave that can control the temperature and then cooled by increasing the temperature at 100 ℃ and 120 ℃ for 1 or 2 hours, and then hot-air-dried at 75 ℃ for 24 hours and then dried at 60 ℃ for 72 hours. Jangsaenghongdoraji was prepared.

The sample for analysis was crushed (Thomas Wiley Laboratory Mill 4-arthur, Thomas P.A., U.S.A) by combining the entire body and roots of the prepared Jangsaeng Hongdora, and used as a sample by storing 50 passes through the freezer.

3. Saponins

The saponin content of the prepared Jangsaeng Hongdoji was added 100ml of 80% Methanol to 3g of the powder sample, extracted 4 times at 75 ° C for 2 hours, filtered and the filtrate was concentrated under reduced pressure at 70 ° C or lower, and then dissolved by adding 50ml of distilled water. 50 ml of diethyl ether was added twice and shaken to remove the fat-soluble substance that was transferred to the Ether layer. 50 ml of saturated butanol was added to the water layer, and extracted four times. The mixture was washed twice with 50 ml of distilled water and concentrated under reduced pressure at 70 ° C. After drying again at 105 ° C. for 2 hours, the weight was expressed as Crude Saponin (n-Butanol Extract).

The pattern investigation of saponin was TLC method. 10 ml of 5% methanol solution was added to a Silica gel 60 F254 TLC plate, then developed with chloroform / methanol / water (65:30:10, lower layer), sprayed with 30% sulfuric acid, and heated at 110 ° C. for 10 minutes. Comparative investigation was carried out.

4. Preparation of Jangsaeng Hongdōji Water Extract

Test extract was prepared by adding 200 ml of distilled water to 3 g of each powdered Jangsaenghonglarji powder, attached to a cooling tube in a constant temperature water bath at 80 ° C, extracted for 3 hours, cooled (20 ° C), and filtered (Whatman No. 41). Then, the filtrate was used as a test sample extract by applying 200 ml.

5. Chromaticity, pH and Brownness

The chromaticity of the powder was measured by using a Chroma meter (Minolta, CR-200, Japan). The standard light source was D _{65. The} measured value was expressed as Hunter ?? s color value, and the L value was 100 ( from white to 0 (black), b from +60 (yellow) to -60 (blue), a from +60 (red) to -60 (green), and the overall color difference is ΔE (overall difference) Indicated. The standard values used were L for 97.67, a for -0.57, and b for 2.70.

The chromaticity of the Jangsaeng Hongdō Raji water extract was measured by using a Chroma meter (Minolta, CT-210, Japan). The standard values of distilled water were 100 for L, -0.01 for a, and 0.03 for b. . The brownness of the water extract was measured by using a UV / Visible spectrophotometer (Shimadzu, UV-1201, Japan) for absorbance at 420 nm. Distilled water was used as a control. The pH of the water extract was measured with a pH meter (691 pH meter Metrohn, Switzerland).

6. Glass

As for the free sugar content, 100 ml of 80% methanol was added to 3 g of the sample as shown in FIG. 1, extracted and filtered three times for 2 hours by reflux in an 80 ° C water bath, and concentrated under reduced pressure at 80 ° C or below with a rotary evaporator, and dissolved in 50 ml of distilled water. After extracting and distilling with diethyl ether to degrease, the aqueous layer was extracted twice with saturated n-butanol, and the butanol layer was removed. The aqueous layer was concentrated and dissolved in 5 ml of 50% methanol and filtered with a 0.45 ㎛ membrane filter (Millipore). And then analyzed by HPLC (Waters 600, USA).

Lichrosorb NH ₂ (Merck Co., 5㎛, 25 × 0.4㎝ ID) was used for the column under the analysis conditions. The mobile phase and flow rate were 1.5ml / min with acetonitrile / water (80:20). The speed and detector were 0.5 cm and RI-410 Differential Refractometer, and the attenuation and injection volume were quantitated at × 64 and 20 μl.

7. Amino Acids

1) free amino acid

As for the quantification of the free amino acid, 50 ml 75% ethanol was added to 5 g of the sample and centrifuged twice with a homogenizer. The supernatant was concentrated under reduced pressure, ethanol was removed, and 25 ml of distilled water was added to dissolve. 50 mg / ml of SSA (5-sulfosalycilic acid) was added thereto, left at room temperature for 30 minutes, centrifuged, filtered through a 0.22 μm membrane filter, and the filtrate was analyzed by an amino acid autoanalyzer (Pharmacia Biochrom. 20, USA). . Under the analysis conditions, ultrapac 11 cation exchange resin (11㎛ ± 2㎛) was used, and the flow rate and buffer were 25ml / hr ninhydrin and pH 3.0-10.0, and the column temp. And reaction temp. And 88, the analysis time was 44min.

2) total amino acids

Total amino acid analysis was performed by weighing 250mg of Jang Saeng Hongdoraji powder into ampoule, adding 10ml of 6N HCl, filling with nitrogen gas, sealing under vacuum, hydrolyzing at 110 ± 1 ℃ for 22 hours, and then concentrated under reduced pressure. After dissolving in 3 ml of sodium citrate buffer of pH 2.2 and filtered with 0.2 ㎛ (millipore filter). 1 ml of the filtrate was taken and passed through a sep pak C ₁₈ cartridge, which had been activated beforehand, and analyzed using the same amino acid autoanalyzer under the same analysis conditions as the free amino acid.

8. Microorganism

The total bacterial count of microorganisms was measured by diluting 1 g of bellflower powder with 10-fold distilled water and inoculating the sample solution in Plate count Agar (Difco Laboratorues, Detroit, USA) to measure colony number after 48 hours of incubation at 30 ° C. Was measured by the number of bacteria.

9. Fragrance

40 g of Jang Saeng Hongdoji powder was taken, placed in a 2 liter flask, and 500 ml of distilled water was added.

As the extraction solvent, 50 ml of re-distilled n-pentane: diethyl ether mixed solution (1: 1, v / v) was used. After extraction, dehydrated with anhydrous sodium sulfate and concentrated at 30 ℃ or lower to remove the solvent. 300 ml of γ-terpene was added, and volatile aroma components were identified using GC / MS. The analysis conditions of GC / MS used at this time are shown in Table 1 below.

Table 1 The conditions of GC / MS for analysis of volatile flavor compounds in steam-dried Platycodon grandiflorum powder.

Model Hewlett-Packard model 5890 Series Ⅱ Column IFAP fused silica capaillary column Carrier gas Helium Split ration 50: 1 Detector HD 5970 mass selective detector (0.2mm × 50cm × 0.25㎛) Column temp 50 ℃ to 230 ℃ (Incease 2 ℃ / min) Injector temp 250 ℃ Detector temp 250 ℃

10. Evaluation of preference for powder flavor

The selection of panelists for sensory testing included 10 experienced and trained test personnel who provided a dry Jangsaeng bellflower sample to describe the terminology associated with the odor they could feel. As a result, the terminology can be used to sort out expressions similar to duplicate terms and to represent flavors, such as scorched rice, sweet favor, dry grass, burnt flavor, and comprehensive The palatability was chosen.

After presenting the samples to ten sensory test personnel, 9 point symbol scale method was used as shown in Fig. 3, and the evaluation table was presented to the sensory test agents and evaluated. The sample was put into a cup with a lid of about 20g of powder, then closed the lid and sensory test was opened by each sensory test. The sensory test was shown as an average value by repeatedly evaluating the sample twice with each sensor as a block, and the order of presentation of the samples was presented in a completely random arrangement.

[Test Example]

1. Appearance

The fresh raw bellflower was washed with tap water and then cooled by increasing the temperature control autoclave for 1 or 2 hours at 100 ℃ and 120 ℃, and then drying it for 24 hours in a 75 ℃ hot air dryer and again for 72 hours at 60 ℃. The result of the preparation of Jangsaeng Hongdoraji is shown in Figures 4a and 4b.

At 100 ℃ and 1hr, it smells fragrant immediately after the increase in steam. After drying for 72 hours, the color became yellowish brown. The color gradually changed to brown at 2hr at 100 ℃, 1hr at 2 ℃ and 2hr at 120 ℃. The fuselage-shaped prototype did not appear and appeared to shrink a lot. It is believed that the bellflower is composed of inulin and is easily shrunk. Therefore, in order to commercialize Jangsaeng Hongdoraji as a product, it is considered that it is desirable to make it into a powder.

2. Saponin (irradiation ponin, TLC pattern)

As a result of analyzing the irradiated pohnponin content according to the conditions of increasing the bellflower is shown in FIG. The content of radish-pononine was 1.73% in the untreated group and 1.86% in 100 ℃, 1hr treatment, 1.99% in 2hr treatment, and 0.13% increase, and 2.81%, 120 treatment in 120 ℃, 1hr treatment. 0.32% increased to 3.17% at 2hr.

Therefore, as the steaming time and the steaming temperature increased, the content of irradiated phononine in the bellflower showed a tendency to increase proportionally. It is thought that the higher the temperature and the time of increase, the weaker the tissue such as the cell wall of the bellflower. The TLC pattern of bellflower according to the steaming condition is shown in FIG. 6. The pattern was weaker in the untreated broth, but the pattern was stronger at 1 hr, 2 hr, 100 hr at 1 hr and 2 hr at 100 ° C.

3. Chromaticity of Powder (Lab, Photo)

The results of analyzing the chromaticity of the powder according to the increase condition of Jangsaeng Dorage are shown in Table 2 and FIG.

Table 2 Changes in Hunter color values of Platycodon grandiflorum powder steamed at different condition.

Conditions Colors L a b Unsteamed 77.61 0.80 17.86 100 ℃, 1hr 71.29 1.46 19.70 100 ℃, 2hr 70.75 1.34 17.92 120 ℃, 1hr 68.19 1.95 19.26 120 ℃, 2hr 55.30 5.04 20.82

The L value of brightness was high at 77.61 in the untreated steam, and at 70.75, 120 ℃ at 2 ℃, 70.75, 120 ℃ at 2hr, and at 55.30 at 68.19, 120 ℃ and 2hr. As the cooking time and temperature increased, the brightness decreased. This trend shows that browning reaction is generated by increasing browning temperature with increasing steam temperature and time.

The a value representing green to red value was 0.80 in the untreated steam, and 1.48, 100 ℃ at 100 ℃, 1hr, 1.34, 120 ℃ at 2hr, 1.95, 120 ℃ at 2hr, and 2hr treatment. The value of a increased greatly to 5.04, resulting in a red value.

The b-value from yellow to yellow was 17.86 in the untreated broth. Yellow, and 19.70, 100 ° C at 100 ° C and 2hr, 17.92, 120 ° C and 20.82 at 1hr. .

4. Characteristics of water extract

1) Chromaticity

The results of measuring the chromaticity of Jang Saeng Hongdō Raji water extracts according to the increase of steam are shown in Table 3.

Table 3 Changes in Hunter color values of water extracts in Platycodon grandiflorum steamed at different condition.

Conditions Colors L a b Unsteamed 92.64 -0.53 8.69 100 ℃, 1hr 91.81 -0.52 8.70 100 ℃, 2hr 91.33 -0.67 8.86 120 ℃, 1hr 91.34 -1.08 11.67 120 ℃, 2hr 90.54 -0.93 28.64

The L-value of the water extract of Jangsaeng Hong-Dori large water extract was high at 92.64 in the no-treatment zone, and increased to 91.81 at 100, 1hr, and 91.33, 120, 1hr and 2hr at 2hr treatment. The L value was slightly lower with the treatment. The value of a from green to red was -0.53 in the no-treatment, and -0.52 at 100 ° C and 1hr, -0.67, 120 ° C and -0.93 at 1hr and 2hr, respectively. Appeared in color.

On the other hand, the b-value of yellow to blue was 8.69 in the no-treatment treatment, and the yellow value increased to 8.70 and 28.64 in 100 ℃, 2hr and 120 ℃ and 2hr treatment. Therefore, it was found that the growth rate of the growth was changed to yellow due to the browning phenomenon as the temperature and time of increase were increased.

2) pH change

As a result of measuring the pH change of the bellflower water extract according to the steaming condition is shown in FIG.

The pH of the water extract of Jangsaeng Doraji was increased to 5.78 at 100 ℃, 1hr treatment, 5.68, 120 ℃ at 2hr treatment, 5.34 and 120 ℃ at 1hr treatment, and 4.98 at 2hr treatment. As the steaming time and steaming temperature increased, the pH of the Jangsaeng Hongdori Large Water Extract gradually decreased. This phenomenon is believed that as the temperature and time of the bellflower increase, the sugar component of the bellflower is decomposed and acid is generated to lower the pH.

3) brown degree

As a result of measuring the change in the brownness of Jangsaeng Hongduji large water extract according to the increase condition.

The brownness of the water extract of Jangsaeng-Danji was 0.35, and the brownness was increased to 0.40, 100 ℃, and 0.45 at 2hr, but 0.47 and 120 at 120 ℃ and 1hr. At 2 ℃ and 2hr treatment, it showed a tendency to increase brown color by 0.6 times compared to the untreated group. These results indicate that browning reaction of the bellflower is promoted as the temperature and time of the bellflower increase.

5. Glass sugar

Table 4 shows the results of analyzing the free sugar content according to the increasing condition of bellflower.

Table 4 Contents of free sugars in Platycodon grandiflorum

Free sugars conditions Unsteamed 100 ℃, 1hr 100 ℃, 2hr 120 ℃, 1hr 120 ℃, 2hr Rhamnose 0.68 0.02 ^-1) 0.01 - Fructose 1.05 0.25 0.23 0.21 0.11 Glucose 0.14 0.02 - 0.004 - Sucrose 0.02 0.02 0.01 -

¹⁾ Not detected

Rhamnose showed 0.68%, fructose 1.05%, glucose 0.14% and sucrose 0.02%, and frutose showed 0.02% reduction at 100 ° C, 1hr treatment, 0.25% at 0.2 hours and 0.23% at 120 hours. The content of free sugar gradually decreased with increasing temperature and time to 0.21% at 120 ℃ and 1hr, and 0.11% at 2hr. Rhamnose, glucose and sucrose were all lost at 120 ℃ and 2hr treatment. Fructose showed 0.11% content at 120 ℃ and 2hr. It is considered that the relative content is high because the main ingredient of bellflower is Inulin.

As the freezing temperature of bellflower increased and the cooking time increased, the reduction rate of reducing sugars such as glucose and fructose increased significantly. These reducing sugars are thought to be consumed as they are involved in amino compound and direct maillard reaction substrate. Sucrose, a non-reducing sugar, shows a significant decrease as the increase in the increase of the amount of sugar occurs. The glucosidic bond is hydrolyzed by pyrolysis and converted to reducing sugars such as glucose and fructose. .

6. Amino Acids

1) free amino acid

Table 5 shows the results of analyzing free amino acid composition and content according to the steaming conditions of bellflower.

Table 5 Contents of free amino acids in Platycodon grandiflorum

Unit: mg%

Amino acid Conditions Unsteande 100 ℃, 1hr 100 ℃, 2hr 120 ℃, 1hr 120 ℃, 2hr O-Phospho-L-serine 1.55 0.33 0.11 0.11 0.10 Taurine 0.47 0.16 0.08 0.08 0.07 O-Phosphoethanolamine 0.74 0.43 0.16 0.10 0.09 Urea 8.61 3.13 0.75 1.14 0.66 L-Aspartic acid 0.04 ^-1) - - - Hydroxy-l-proline - - - - - L-Threonine 0.62 0.51 0.44 0.51 0.40 L-Serine 0.66 0.58 0.54 0.46 0.30 L-Asparagine 2.39 2.20 2.19 1.55 1.30 L-Glutamic acid 1.08 1.63 0.99 1.33 0.76 L-Sarcosine - - - - - L-α-Aminoadipic acid 0.03 0.01 - - - L-Proline 0.72 0.38 0.29 0.23 0.17 Glycine 0.14 0.09 0.07 0.06 0.05 L-Alanine 1.91 1.87 1.47 1.38 1.36 L-Citrulline 1.48 0.96 0.45 0.59 0.48 L-α-Aminooiso-n-butyric acid - - - - - L-Valine 1.42 1.36 0.81 1.10 0.47 L-Cystine 0.19 0.09 0.05 0.06 - L-Methionine 0.25 0.17 0.15 0.09 0.05 Cystathionine 0.18 0.06 0.02 0.04 - L-Isoleucine 0.23 0.21 0.19 0.19 0.17 L-Leucine 0.30 0.14 0.13 0.13 0.11 L-Tyrosine 0.30 0.24 0.23 0.21 0.18 β-Alanine 0.45 0.12 0.09 0.09 0.07 L-Phenylalanine 0.27 0.20 0.19 0.19 0.18 D, L-β-Aminoisbutyric acid 0.03 - - - - L-Homocystine 0.28 0.28 0.19 0.22 0.10 γ-Amono-n-butyric acid 0.38 0.25 0.16 0.25 0.09 Ethanolamine 0.22 0.19 0.17 0.11 0.02 Ammonium chloride 1.14 1.39 1.29 1.33 0.35 δ-Hydrixylysine 0.09 0.04 0.03 0.03 0.02 L-Ornithine 0.24 0.28 0.06 0.03 0.02 L-Lysine 0.23 0.17 0.16 0.08 0.06 1-Methyl-L-histidine 0.19 0.16 0.11 0.12 - L-Histidine 0.29 0.24 0.24 0.12 0.08 3-Methyl-L-histidine - - - - - L-Anserine - - - - - L-Carnosine - - - - - L-Arginine 7.10 6.80 6.05 6.25 4.71 Toatl free amino acid 34.22 23.67 17.86 18.18 12.42

¹⁾ Not detected

A total of 34 free amino acids were isolated and identified among the untreated bulbs, among which urea 8.61mg%, L-arginine 7.10mg%, L-asparagine 2.39mg%, L-alanine 1.91mg%, O-phospho-L- Serine was 1.55mg% and L-citrulline 1.48mg%.

L-aspartic acid and D, L-β-aminoisobutyric acid were completely disappeared at 100 ℃ and 1hr treatment, and L-α-aminoadipic acid was completely destroyed at 120 ℃ and 2hr treatment. , L-cystine, cystathionine and 1-methyl-L-histidine showed a tendency to decrease the content of free amino acid gradually with increasing temperature and time. In addition, the total content of free amino acid decreased in proportion to the increase in temperature and time to 34.22mg% at 100 ℃, 23.67mg% at 1hr, 17.86mg% at 2hr, 18.18mg% at 1hr, and 12.42mg% at 2hr. Appeared to tend to. In addition, as the increase in temperature increases and the time increases, the decrease occurred quickly, and the degree of decrease was different according to the type of amino acid.

These free amino acids have a higher maillard reaction rate than proteins, peptides, constituent amino acids, and free sugars. The free amino acid reacts with reducing sugars to produce a maillard reaction.

2) constituent amino acid

The results of analyzing the change in the constituent amino acid content according to the steaming conditions of bellflower are shown in Table 6.

Table 6 Contents of total amino acids in Platycodon grandiflorum

Unit: mg%

Amino acid Conditions Unsteande 100 ℃, 1hr 100 ℃, 2hr 120 ℃, 1hr 120 ℃, 2hr Aspartic acid 11.86 10.85 10.61 10.74 10.12 Throneone 4.93 4.77 4.72 4.77 4.33 Serine 5.72 5.53 5.34 5.51 5.09 Glutamic acid 36.14 31.82 28.65 29.11 27.88 Proline 5.81 ^-1) - - - Glycine 5.07 4.81 4.36 4.76 4.05 Alanine 8.69 7.67 7.36 7.64 7.22 Cystine 3.25 3.22 2.89 3.11 2.24 Valine 6.02 5.98 5.67 5.73 4.98 Methionine 1.27 0.94 0.74 0.78 0.64 Isoleucine 4.85 4.35 4.09 4.15 3.76 Leucine 8.32 7.50 6.94 7.21 6.60 Tyrosine 8.58 7.43 5.35 5.65 3.81 Phenylalanine 7.49 4.58 3.80 3.83 2.80 Histidine 3.11 2.94 2.65 2.44 2.18 Lysine 5.56 5.81 4.15 5.53 2.62 Arginine 32.18 30.57 26.97 24.44 17.09 Toatl free amino acid 158.85 137.77 124.29 125.4 105.41

¹⁾ Not detected

17 kinds of amino acids of the no-cooked bellflower were identified and glutamic acid was the highest with 36.14mg%, followed by arginine 32.18mg%, aspartic acid 11.86mg%, alanine 8.69mg%, tyrosine 8.58mg% and leucine It was in the order of 8.32mg% and the lowest content of methionine was 1.27mg%.

The content of glutamic acid was reduced to 31.82mg%, arginine 30.57mg%, aspartic acid 10.61mg%, alanine 7.36mg%, tyrosine 5.35mg% and leucine 6.94mg% , 120 ° C and 2hr of steaming, gradually decreased to 27.88mg% of glutamic acid, 17.09mg of arginine, 10.12mg% of aspartic acid, 7.22mg% of alanine, 3.81mg% of tyrosine and 6.60mg% of leucine. The amino acid appeared as tyrosine.

In addition, the total content of constituent amino acids also decreased with increasing steam temperature and time to 158.85mg%, 100 ℃, 1137hr, 137.77mg%, 120 ℃, 2hr, 105.4mg%. The decrease is much smaller than the free amino acid in Table 5, which is thought to be involved in the mailliard reaction by the interaction of reducing sugar with free sugar more easily than the total amino acid.

7. Microorganisms

As a result of analyzing the number of microorganisms contained in the bellflower according to the increase condition.

In case of no treatment, there was a large amount of soil microorganisms at 9.3 × 10 ⁴ CFU / g, and 5 × 10 ⁴ CFU / g at 100 ℃, 1hr, 12,900 CFU / g at 2hr, The number of microorganisms contained in the bellflower gradually decreased as the steaming time and the steaming temperature were increased to 3,100 CFU / g at 120 ° C. and 1 hr and 200 CFU / g at 120 ° C. and 2 hr.

8. Fragrance

Table 7 shows the results of analyzing the fragrance composition and content according to the steaming conditions of bellflower.

Table 7 Changes in the content of volatile flavor compounds in Platycodon grandiflorum steamed at different condition.

PN RT Component Conditions Unsteande 100 ℃, 1hr 100 ℃, 2hr 120 ℃, 1hr 120 ℃, 2hr One 9.438 2-Acetyl furan 679.3 9,234.5 1,284.0 3,906.9 15,434.3 2 9.690 2,6-Dimethyl pyrazine 1,325.7 1,698.2 3,207.5 3,533.8 6,302.7 3 10.102 2,3-Dimethyl pyrazine 623.7 790.1 820.1 1,000.4 1,253.4 4 12.220 5-Methyl furan - 17,117.8 1,338.1 3,933.0 14,760.0 5 12.298 Benzaldehye 5,489.4 - 1,952.7 3,929.4 8,482.2 6 13.316 1-Octen-3-ol 3,325.8 - - - - 7 13.517 2-Pentyl furan 912.5 - - - - 8 14.291 Trimetyl pyrazine 5,240.9 10,069.2 11,034.1 25,769.1 30,471.1 9 14.860 4-Heptadienal - - - - - 10 16.066 Benzyl acohol 1,191.2 - - 11 16.487 Benzeneacetaldehyde 2,380.5 4,230.0 - - - 12 17.311 2-Octenal - 1,648.7 697.6 - 813.5 13 18.699 Tetramethyl pyrazine 96,407.8 101,102.1 110,253.1 120,719.1 140,371.1 14 19.456 Linalool 2,408.5 1,883.2 401.7 - - 15 19.700 Nonanal 1,732.4 1,202.8 - - - 16 22.156 2,3,5-Trimethyl-6-ethyl pyrazine 908.2 1,253.1 1,131.1 1,251.1 1,315.6 17 27.670 Cinnamaldehyde - - - 758.3 - 18 28.809 2,4-Decadienal (Cis) 2,898.4 3,388.1 3,381.1 2,350.0 - 19 29.398 2-Methoxy-4-vinylphenol 1,432.2 1,050.9 1,050.9 - 1,007.0 20 29.900 2,4-Decadienal (trans) 7,962.0 6,241.0 6,241.0 4,343.3 626.1 21 32.080 α-Ylangene 1,995.6 3,493.8 3,493.8 2,108.5 3,065.2 22 35.858 2,6-di-tert-butyl-p-benzoquinone 2,020.7 2,376.5 2,376.5 2,712.9 4,281.3 23 38.508 Ethyl-4-ethoxybenzoate - - - - 24 43.862 Myristic acid - - - 2,911.6 6,026.5 25 46.052 Methly palmitate 14,691.2 995.9 - - - 26 46.406 Dibutyl phthalate 5,556.9 836.3 10,927.3 7,520.4 15,697.2 27 46.478 Palmitic acid - - - 13,476.5 20,589.1 28 47.869 Methyl linoleate 14,402.8 842.4 - - - 29 51.920 Di (2-ethylhexyl) phthalate 7,804.4 752.6 7,063.1 6,565.5 5,213.5

A total of 22 kinds of fragrance components were isolated and identified in the untreated areas, and 20 species at 100 ℃, 1hr treatment, 13 species at 100 ℃, 2hr treatment, 13 species at 120 ℃, 1hr treatment, and 13 treatments at 120 ℃, 2hr treatment The species were isolated and identified, and the main flavor components of the bellflower were pyrizine, furan, alcohol, aldehyde and acid. Among them, 2-acetyl furan, 2,6-dimethyl pyrazine, 2,3-dimethyl pyrazine, 5-methyl furan, trimethyl pyrazine, tetramethyl pyrazine, 2,3,5-trimethyl-6-ethyl pyrazine, α-ylangene, 2 , 6-di-tert-butyl-p-benzo-quinone and dibutyl phthalate were found to increase gradually with increasing steam temperature and time, but 2,3-dimethyl pyrizine, 1-octen-3-ol, 2-pentyl furan and benzyl alcohol were found to gradually decrease with increasing steam. Myristic acid and palmitic acid were found to have a high content at 120 ℃, which is thought to lower the pH because sugars are formed into acid by heat.

The pyrazine derivative, which is the key flavor of the steamed bellflower, is the main flavor component produced by the maillard reaction by heating sugar and amino acid in the process of stir-fighting food ingredients, and more than 100 kinds of compounds are known. It is reported to be similar to roasted or nutty notes, commonly known as savory scents such as roasted chestnut.

Furan derivatives such as 5-methyl furfural tend to increase with increasing steam temperature and time. The furan derivatives have various fragrance characteristics depending on the type of reactor, and they have a smell of soybean oil, smell of grass, smell of charcoal, and caramel. These furan species do not belong to good fragrance individually but are mixed with other fragrance ingredients to show unique fragrance and are reported as a very important compound as a fragrance ingredient of food.

9. Sensory Evaluation

In order to select the optimum steaming condition of the bellflower, the sensory characteristics of powders according to the steaming condition are shown in Table 8.

Table 8 Sensory evaluation for flavor intensity of powdes in Platycodon grandiflorum steamed at different condition.

Conditions Sensory characteristics Scorched Sweet flavor Dry grass Burnt flavor Palatability Unsteamed 2.0 2.7 6.4 1.0 2.0 100 ℃, 1hr 4.3 5.1 3.2 2.6 4.8 100 ℃, 2hr 7.7 7.5 2.1 4.5 7.1 120 ℃, 1hr 6.0 6.4 2.2 4.5 6.4 120 ℃, 2hr 6.0 6.4 3.2 5.4 5.1

Means of 10 panel tests by 9-point hedonic scale, the higher score being the stronger flavor.

The dry grass odor was high as 6.4 in the powder without treatment, and the odor (Nurungji odor), sweet odor and overall acceptability increased with increasing temperature and time.

In particular, the preference was the best at 7.1 at 100 ° C., 2hr, and the overall preference was decreased at 120 ° C., 2hr.

As described above, Jang Saeng Hong Doraji production method and Jang Saeng Hong Doraji produced by the manufacturing method increases the saponin content compared to the general Jang Saeng Doraji, so that its pharmacological efficacy, and also reduces the number of microorganisms can improve its shelf life It is expected to be.

Furthermore, the taste and smell are improved compared to the general Jangsaeng Doraji, so it can be used as a functional food material without any other sweetener.

Claims (4)

A steaming step of cooking Jangsaeng Bellflower for 1 to 2 hours at a temperature of 90 ° C. or higher and 120 ° C. or lower; Cooling step; And, A drying step of drying for 60 to 96 hours at a temperature of 55 ° C. or more and 75 ° C. or less; Jangsaenghongdoraji production method characterized in that it comprises a. In claim 1, The drying step is a method for producing Jangsaenghongdoraji, characterized in that the drying by hot air drying at 75 ℃ for 24 hours and 72 hours at 60 ℃ temperature. Jangsaeng Hongdōraj produced by the method of claim 1 or 2. Functional food material comprising the Jangsaenghongdoraji of claim 3.

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