KR20110099511A - Method for production of black yam and functional food containing black yam - Google Patents

Abstract

The present invention relates to a method for producing high-functional black horses (potatoes turn dark black by steaming and dry processing) by using a steaming and dry processing method, specifically, to improve the color and flavor of horses by improving the quality of horses (raw horses) While improving the antioxidant and immune-promoting effect, the present invention relates to a method for producing black horses having excellent value as a health functional food.
The present invention relates to a method for producing black horses, which comprises a steaming and drying / processing process, which repeats the drying process by immersing the dried horse soaked in water and slicing the dried horse first and drying it firstly and then drying it several times. And it relates to a method for producing a high functional food comprising a black horse powder pulverized black horse is completed drying and processing process.

Description

Method for producing high functional foods containing black horse using steaming and dry processing {Method for production of black yam and functional food containing black yam}

The present invention relates to a method for producing a high-performance black horse, specifically, by improving the quality of the horse (raw horse) by using the steaming and dry processing method to enhance the color and flavor of the horse, and at the same time the active ingredient containing a polyphenolic compound The present invention relates to a method for producing black horse which is excellent in antioxidation and immuno-promoting effect and turns into dark black by steaming and dry processing, and furthermore, a high functional processed food is prepared by using black horse powder and its extract. It is about how to.

Rolling scientific name; Dioscorea batatas, lily of the valley, perennial vines, also known as Sanwoo, West Yeou, originated from China, distributed in Korea, Japan, Taiwan, and China, mainly grown in the field, but also native to the mountains.

Hemp has purple and rooted roots in the plant, and there are various forms such as long, palm-like, and lumps depending on the variety. The leaves are triangular, and the petioles are accompanied by leaf veins. The color turns purple, and there is an ivy on the leaf axle.

Flowers are single flower, blooms in June ~ July, 1 ~ 3 aquatic inflorescences in axilla, male flower stand upright, female flower sag beneath, fruit ripen in October with three wings, Contains seeds with round wings. In particular, the tuber root is called herbal medicine, and is used for food and medicinal purposes such as tonics and antibacterial agents.

Academic studies related to pesticides include antidiabetic and antihyperemia (Kim et al., 1996; Kwon et al., 2001), anti-immune (Chong et al., 1994,) antimutagenicity (Lee et al., 1995). There are research papers on anti-hyperlipidemia (Son et al., 2007) and anti-immunity (Choi et al., 2004; Choi and Hwang, 2002), and in relation to the functionality of dioscin in the herb (Dioscorea Rhizoma) composition. Antidiabetic, antihyperlipidemic (Chen et al, 2003a; Thewler et al., 1993; Chen et al., 2003b;), antioxidant and anti-immune (Hsu et al., 2003; Son et al, 2007; Choi et al., 2004; Choi and Hwang, 2002), antimutagenicity, digestive disease (Jwion et al, 2006), and research papers on the prevention and treatment of osteoporosis (Jin et al., 2006; Yin et al., 2004) There is this.

And until recently, the development technology related to hemp has been mainly focused on drying method, storage technology and packing method, but due to lack of post-harvest processing technology based on physiological characteristics and lack of various packaging materials and packing techniques, Hemp processing and commercialization techniques include simple browning prevention such as dipping, powdering by heating and drying viscous substances, powdered drink made by saccharifying hemp extract, dried noodles made with hemp dietary fiber and polysaccharides, and barley barley bread. As a prior art related to the technology, Korean patent registration No. 10-0657028 discloses a potable yoyang composition using hemp and a manufacturing method thereof, and Korean Patent Publication No. 10-2007-0037591 discloses fermentation by mixing hemp and barley sac. The fermented products and health supplements using the same are disclosed, and Korean Patent Publication No. 10-2009-0020538 Is a method of preparing a liquid tea by combining several components with red ginseng, raw oyster, cornus oil, licorice, etc., extracts from the blend, and concentrate them, but only to improve the taste, functional food and pharmaceutical materials The technology used as a technology is not enough and does not satisfy the interest and demand of consumers.

The present invention improves the color and flavor of horses by improving the quality of horses (raw horses) by using the steaming and drying processing technology, while improving the antioxidant and immuno-promoting efficacy (these are changed to dark black by steaming and drying) The purpose of the present invention is to provide an excellent health functional food using the prepared black horse powder and its extract.

Means employed in order to solve the object of the present invention is a primary drying step (a) to finely chop the acupuncture or raw horse obtained by dipping the dry horse in water and to dry at 50 to 60 ℃ for about 12 hours (a )and,

A process for increasing and drying the dried hemp at 115 to 130 ° C. for 10 to 20 minutes at atmospheric pressure and at 100 ° C., and

Drying / processing step (c) drying the cooked hemp with hot air at around 50 ° C. for 24 hours, and repeating step of repeating the cooking step (b) and drying / processing step (c) three to six times sequentially. The black horse is manufactured by using the cooking and drying process including a).

In addition, the black horse powder obtained by pulverizing the dried product obtained in the repetitive step (d) is packaged to produce a functional food, or after the repetitive step (d), an additional extraction step (f) is added to extract the black horse dry product with water or an organic solvent. The extract obtained is prepared as a functional food.

Dry horse or raw horse used in the present invention includes proteins, lipids, sugars, fibrin and the like, as shown in Table 1.

Nutritional Analysis of Horses division Per 100g energy
(kcal) moisture
(%) protein
(g) Geology
(g) carbohydrate Ash
(g) Mineral vitamin Sugar
(g) fibrin
(g) calcium
(mg) sign
(mg) B1
(mg) C
(mg) Short term (raw) 92 74.4 2.9 0.2 20.3 0.6 1.6 33 55 0.12 12 Sanma (raw) 55 84.2 2.5 0.2 11.5 0.5 1.1 27 43 0.11 10 Rainy season (raw) 98 72.6 2.8 0.2 22.0 0.8 1.6 22 42 0.12 10 Rainy season 59 84.2 2.2 0.4 12.0 0.3 0.9 19 29 0.09 4

In addition, the primary drying step (a) of the present invention is a step of pretreating the raw material hemp to be suitable for the subsequent increase in the step (b), and the dry hemp is first immersed in water so as to be easily cut, and then thinly cut and the raw horse is intact. After dipping, drying at 50 to 60 ° C. for 12 hours (first drying step), drying at 60 ° C. for 12 hours, and preferably at a water content of 15% or less, and the steaming process (b) is an autoclave. Pressurized and steamed at 115 to 130 ° C. for 10 to 20 minutes, and steamed at 121 ° C. for 15 minutes, and even at 40 to 60 minutes at 100 ° C. were found to achieve the same effect. The increase process in the repeating step (d) is also carried out under the same conditions.

In the drying and processing step (c), the dried hemp is dried with hot air at a water content of 15% or less at around 50 ° C. for 24 hours, and the drying and processing step in the repetitive step (d) is also performed under the same conditions.

On the other hand, the present invention improves the extraction yield of the active ingredients present in the hemp through the process of increasing the steam and drying, processing, thermal transformation into a structure that is easy to digest and absorb, as well as free sugar and amino acids present in the hemp The flavor is improved by converting it to black horse by caramelization reaction, and the increase of extraction yield and antioxidant power of water-soluble physiologically active ingredient is repeated five times in the process of making black horse. It shows about 50% improvement compared to before processing.

In addition, the present invention is to pulverize the black horse dry obtained in the repeating step (d) to be powdered and packaged to provide as a functional food, or to add the extraction step (f) after the repeating step (d) to water or dry the black horse dry The extract obtained by extraction with 70% ethanol solution is packaged and provided as a functional food.

The extraction solvent used in the extraction step (f) is extracted with water or 70% ethanol, and extraction with water shows more preferable results than extraction with 70% ethanol. However, since hot water is not preferable because gelation of powder occurs, it is preferable to extract water with a range in which the powder is not gelated, usually cold water at room temperature.

The black hemp prepared by the manufacturing process of the present invention reduces the content of free sugar by heating, but the sweetness and caramel flavor is added as the viscosity of the hemp is reduced, so that the sensory properties of the product are improved, and the content of free amino acid is There is an increasing effect.

In particular, the antioxidant activity and the immune-promoting effect is increased and polyphenolic substances known to have a variety of functionalities are increased, so that the digestive absorption rate can be expected to be maximized when ingested in food can be produced in the manufacturing process of the present invention Black horse pulverized powder or black horse extract was found to be particularly suitable for serving as a high functional food.

1A and 1B are schematic diagrams showing a manufacturing process of the present invention.
2 is a graph showing the results of <Example 2> of the present invention.
3 is a graph showing the results of <Example 3> of the present invention.
4 is a view showing the chromaticity of the black horse according to the number of increase and dry processing process of the present invention

Specific details according to the production method of the black horse according to the present invention and the efficacy test of the black horse prepared by the manufacturing method of the present invention will be described below, and as a preferred embodiment of the present invention is not limited to the characteristic configuration of the present invention. .

< Example 1 >

Hemp used in the present invention ( Dioscorea Rhizoma ) was supported by Andong-si Institute of Biological Resources, and the strain was distributed by Andong University Food and Biotechnology Laboratory and used as experimental material.

Increase of black horse, drying and processing process

After cutting raw horses at intervals of 0.5cm, hot water dryer (comparative sample) dried at 60 ℃ and hot air dryer was added at 121 ℃ for 15 minutes in autoclave and dried for 12 hours at 50 ℃ in hot air dryer. After repeating 5 times and 7 times of cooking with a cooker in a high-pressure reaction cooker, the dried horses having a water content of 15% obtained in 5 times and 7 times were collected and pulverized to about 200 mesh. 20 times the amount of the extraction solvent was added, and water and 70% ethanol solution were extracted using the extraction solvent at room temperature for 8 to 10 hours, respectively, and centrifuged and filtered to prepare a black horse extract (see FIGS. 1A and 1B).

Example 2

Samples for analysis and activity test in <Example 1> Raw horses were cut at 0.5cm intervals, and then dried dry horses (compared sample without steaming and dry processing) and black horse extracts of the present invention (samples of the present invention) were tested in a 60 ° C. hot air dryer.

Capital increase and drying Processing Polyphenolic substances  Assay and Antioxidant Activity

1. Measurement of Polyphenol Content in Steamed Dried Hemp

Total polyphenol content was quantified according to AOAC ^{1 )} method. That is, 100 μL of Folin-ciocalteu phenol reagent was added to 100 μL of the sample containing 1 mg of the black horse extract obtained in Example 2, followed by mixing by adding 100 μL of 0.55 M Na ₂ CO ₃ , and leaving the mixture to stand at room temperature for 1 hour, at 750 nm. After measuring the absorbance, the polyphenol content was calculated by comparing the absorbance values of the standard curve prepared with the standard tannic acid.

2. Verification of Antioxidant Activity of Steamed Dried Hemp

One). Increase of drying DPPH radical Scatters

DPPH radical scavenging activity was measured by modifying the method of Blois ^{2 )} . 0.5 mL of the reagent 0.2 mM 2,2-diphenyl-1-picryl hydrazyl (DPPH, purchased from Sigma Cemical Co., USA) was added to 1 mL of the sample solution, and stirred for 10 minutes. Then, the absorbance was measured at 517 nm. Free radical scavenging activity was compared with samples of the same concentration.

2). Increase of drying ABTS radical Scatters

Antioxidant activity was measured by ABTS + cation decolourisation assay ^{3 )} . 7 mM 2,2'-azino-bis (3-ethylbenzthiazolin-e-6-sulfonic acid) (ABTS, Wako Chemical Co., Japan) and 2.45 mM potassium persulfate were mixed in final concentration for 24 hours in a room temperature cow. After standing to form ABTS + was diluted with phosphate buffer saline (PBS, pH7.4) to have an absorbance value of 0.80 (± 0.02) at 734 nm. 50 μL of the sample was added to 100 μL of the diluted solution, and the absorbance was measured for 5 minutes. Free radical scavenging activity was compared with samples of the same concentration.

3. Results

Ethanol extract did not increase the content of polyphenolic substances. In hot water extract, the content of polyphenolic substance increased by 10-15% and the antioxidant power increased by 50%. These results are understood that the cause of the increase in antioxidant capacity of the black horse was not only due to the increase of antioxidants, but also due to the increase in activity due to the structural transformation of the polyphenolic substance (see FIG. 2).

< Example 3 >

Capital increase and drying Processing  Ingredients and Chromaticity analysis

1. Capital increase Free amino acids  Measure

The reagent used was 0.55 M Na ₂ CO ₃ , Phenol reagent-2N (Folin_Ciocalteau reagent) reagent. Experimental method is first sample 100μl and 0.55M Na ₂ CO ₃ Put 1 mL of solution into the microtube. Then, add Folin_Ciocalteau reagent reaction reagent and react at 30 ℃ for 30 minutes, followed by vortexing. Take 150µl each and put it into 96well and check at 750nm.

Tyrosine was used as a standard reagent. Since tyrosine is insoluble in distilled water, it was dissolved with 1M HCl (25mg / ml) and the final volume was adjusted with distilled water.

2. Determination of reducing sugar in cooked dried hemp

In order to measure the sugar change during fermentation, the DNS method was applied. The reagent is a DNS reagent (1% Dinitrosalicylic Acid Reagent Solution and Dinitrosalicylic acid: 10g, Phenol: 2g (optional, see Note 1), Sodium sulfite: 0.5g, Sodium hydroxide: 10g, Add water to: 1L), Potassium sodium tartrate solution 40% was used. In the test method, first, sample 1ml and DNS 3ml were added to the tube, 40% Potassium sodium tartrate solution was added 40%, reacted in boiling water for 5 minutes, immediately taken out and put on ice for rapid freezing. And the value was confirmed at 575 nm. glucose (Dextrin) was used as a standard.

3. Capital increase Dry horse  Chromaticity measurement

Measurement was performed using a Konica minolta spectro photometer CM-3500d model, a spectrophotometer from Visko. In general, L * (brightness), a * (perceptual chromaticity index), b * (perceptual chromaticity index), and L * (brightness).

4. Results

The content of free sugar was decreased and it is understood that it is due to caramelization and Maillard reaction of the free sugar, thereby improving the color and taste of black horse. The content of free amino acids tended to increase, which is understood to increase the content of free amino acids due to hydrolysis of the protein component of hemp by heating steam. In addition, as a result of measuring the chromaticity of the hemp during the drying process, it was observed that the brightness of the hemp was reduced and converted to a dark black product as the steam drying and processing process progressed.

Claims (7)

First drying step (a), which is a thin piece of acupuncture or raw horse obtained by immersing the dry horse in water, and drying at 50 to 60 ° C. for about 12 hours;
A process for increasing and drying the dried hemp at 115 to 130 ° C. for 10 to 20 minutes or at 40 ° to 60 minutes at 100 ° C., and
(C) a drying and processing step of drying the increased hemp with hot air at around 50 캜 for 24 hours;
And a repeating step (d) of repeating the above-mentioned increasing process (b) and drying and processing steps (c) three to six times sequentially.
The method of claim 1,
A process for producing black horses, wherein the dried horses in the cooking step (b) are pressurized and cooked at 121 ° C. for 15 minutes.
The method according to claim 2,
A method for producing black horse, characterized in that the drying and processing steps (c) are repeated four times in sequence in the repeating step (d).
The method according to any one of claims 1 to 3,
A method of producing black horse, characterized in that it further comprises an extraction step (f) which is extracted with water or an organic solvent after the repeating step (d).
The method according to claim 4,
Process for producing black horses, characterized in that the organic solvent is 70% ethanol.
A high functional dietary supplement comprising crushing and packaging the black horse prepared in any one of claims 1 to 3.
A health supplement comprising packaging the black horse prepared in the method of claim 4.

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