KR20140048751A - Method for producing dandelion flower sikhae - Google Patents

Abstract

The present invention relates to a method for a common sikhye production and, more specifically, to a production method for dandelion flower sikhye which uses a dandelion flower extract and the dandelion flower sikhye using the same. The dandelion flower sikhye, which tastes and smells good, contains a large amount of functional components of dandelion, thereby being helpful for health improvement. [Reference numerals] (AA) Production process for dandelion flower sikhye; (BB) Step of selecting dandelion flower raw materials; (CC) Washing step; (DD) Hot air drying step; (EE) Step of extracting and stirring dandelion flower; (FF,KK) Clear water; (GG) Concentration step; (HH) Dandelion flower extract; (II) Preparing malt; (JJ) First saccharification step; (LL) Second saccharification step; (MM) Rice; (NN) Sikhye fermentation step; (OO) Step of fermenting the dandelion flower and sikhye; (PP) Dandelion flower sikhye

Description

Method for producing dandelion flower Sikhae

The present invention relates to a method for producing skein of a dandelion flower, which is produced by using a dandelion flower extract, and a sindye of a dandelion flower produced by the method.

Sikhye (食 醯) is a kind of Korean beverage which is made by steaming glutinous rice, pouring maltose water and washing it, then rinsing it with cold water, adding sugar and ginger to the water, It is also called.

In the literature, the sake hyeon recipe is introduced in the 1800's, and the malt flour is poured into warm water for 3 ~ 4 hours to let the yellowish water come out, and then the hot rice is poured into a small jar, When water is poured and kept warm at 60 ℃, the rice action is reduced by the action of amylase in malt water. After about 5 hours, when the rice flour comes out a few times, the rice is sifted and rinsed thoroughly in cold water, and sugar is put in the remaining water of the jar It is a traditional sigh that puts some of the ginger in the rinse water, boils the puerpal, cools it down, puts it in the jar, and eats it.

The distinctive flavor of Sikhye is due to the maltose produced by the glycation process, and the sweetness of Sikhye is formed by malt. In the Joseon cuisine, Hong Sun-gyun says, I do not think that our sikhye will be able to do it. It is a traditional food of our country which praises "Digestion is good when we eat sikhye, and there is no congestion and blood circulates well and refreshing feeling of heart naturally occurs".

Dandelion is a herbaceous plant, and is a perennial plant of Asteraceae. The whole plant, including roots, leaves, flowers, and flower stalks, is used for medicinal purposes, and about 2,000 species are distributed throughout the world including Korea. In Korea, there are mainly Taraxacum mongolicum , T. hallaisanense , ( T. ohwianum ), T. coreanum , and T. officinale and T. laevigatum two naturalized species.

The major components of dandelion are rich in vitamins and minerals, low in fat content and low in calories, suitable as a well-being food, rich in taraxin and inulin, and carotenoid, vitamin A, vitamin C, tocopherol and taraxanthin, taraxathin, triterpene, taraxerol, taraxasterol,?-sitosterol and caffeic acid. , Calcium (Ca), iron (Fe), and potassium (K).

The physiological activity of dandelion has the antioxidant activity (Shahidi et al., 1992), the hydroxyl radical scavenging activity (Kang, 2001) and the antimicrobial activity against food poisoning bacteria (Lee and (Kim et al., 2000), although there is an antimicrobial activity against the staphylococcus causing the inflammation and an inhibitory action against the skin fungus (Kim et al., 2001) . (Baba et al., 1981) and have strong anticancer activity against sarcoma 180 solid tumors (Kim, 1995). In addition, it is known that it has an effect of improving the lipid metabolism in the body (Cho et al., 2000) and anti-inflammatory effect (Kim, 1991), and it is known that there is no shortage in using dandelion as an important raw material for developing processed foods have.

In addition, Ho et al. (1998) reported that the desacetylmatricarin component of the ethanol fraction of the dandelion fraction had anti-allergic activity Respectively.

Polyphenol materials widely present in plants are known to play an important role in antioxidative and defense mechanisms of plant and human body. Generally, a phenolic compound is a substance having an aromatic ring substituted with one or two or more hydroxyl groups, and includes phenolic acid, coumarin, flavonoid, Tannins, and their physicochemical properties and physico-chemical properties differ depending on their structure. These phenolic materials give the plant a special color and act as a substrate for the oxidation-reduction reaction, protecting the plant itself by preventing the attack of microorganisms.

It is theorized that oxidative metabolic by-products caused by active oxygen species such as hydroxyl radicals, superoxide radicals, hydrogen peroxide and the like, which are the causes of aging and diseases of adult diseases, are important in living organisms. Has a fundamental self-defense mechanism for the injury of reactive oxygen species in the process of generating energy required for life support. Among the methods of measuring the antioxidant activity, the electron donating ability measurement can indirectly measure the degree of inhibition of free radical formation by donating electrons to oxidative free radicals involved in the lipid peroxidation chain reaction.

Dandelion contains a large amount of phenolic compounds that exhibit physiological activity, and exhibits a high antioxidative effect of eliminating and blocking ROS acting as a disease in vivo. In addition, modern humans exhibit anticancer effects against colon cancer and stomach cancer which show high incidence. However, in Europe and elsewhere, dandelion has been used for food and medicinal purposes. However, in Korea, the value of use is low even in spite of excellent efficacy of dandelion.

Thus, dandelion is a plant containing effective ingredients such as antioxidants. Through the process of processing dandelion, it is necessary to minimize the bitter taste of dandelion and to maintain its functionality.

Korean Patent No. 0296729 discloses a sikhye which is prepared by adding eda to improve the taste and aroma and to maintain and promote the health of the human body at the time of drinking. Korean Patent Publication No. 1998-0068217 discloses a sikhye mushroom, , Ginseng, licorice, and the like, and thus the fragrance is distinctive and the manufacturing process is simplified. Also, Korean Patent Laid-Open No. 1997-0058599, which is prepared by adding ginseng or omija, A method of manufacturing a sikhye having a unique flavor is disclosed. In Korean Patent No. 0173840, the effect of prevention of weight loss and prevention of hypertension is attained by preparing a herb medicine such as nigrum leaf, green tea, buckwheat leaf, persimmon leaf, The sikhye is disclosed. However, there is no conventional method for manufacturing sikhye using dandelion flower extract as in the present invention.

It is an object of the present invention to provide a dandelion flower which has the best functional material and antioxidant ability among dandelion areas and is used for destroying various functional materials such as polyphenols and flavonoids , It is possible to obtain a dandelion extract having excellent taste and flavor, and then it is pretreated with a method of obtaining a dandelion extract having excellent flavor and flavor without sacrificing the unique flavor of maltose produced by the saccharification process of sikhye, the appearance of sikhye, It is to provide the sincerity of the dandelion flower which is manufactured by the processing method that can be matched.

In order to solve the above-mentioned problems, the present invention provides a method for producing sindhe flower of dandelion flower, which is produced using a dandelion flower extract.

The present invention also provides a dandelion flower syrup prepared by the above method.

The dandelion flower sickle produced by the method of the present invention contains a large amount of a functional ingredient of the dandelion flower, which helps health promotion, and can provide a sikhye which has an excellent taste and flavor, thereby enhancing the preference of consumers. In addition, it can provide functional sikhye different from other commercially available sikhye because of excellent functional material content and antioxidative effect such as polyphenol and flavonoid, and as a functional traditional drink suitable for a well-being trend while substituting carbonic acid / Lt; / RTI >

Fig. 1 shows a manufacturing process of a sindhe flower of a dandelion flower.

In order to accomplish the object of the present invention, the present invention provides a method for preparing skein of a dandelion flower, which is produced by using a dandelion flower extract.

The dandelion flower extract of the present invention is prepared by adding 8 to 12 L of water to 1 to 3 kg of dandelion flower, extracting it at 50 to 60 DEG C for 30 to 90 minutes, filtering and concentrating at 50 to 60 DEG C Preferably, 10 kg of water is added to 2 kg of dandelion flower and extracted at 50 to 60 ° C for 60 minutes, followed by filtration and concentration at 50 to 60 ° C. The preparation of the dandelion flower extract by the above method can produce an extract having excellent flavor and taste of dandelion without damaging or damaging various functional materials such as polyphenol and flavonoid substance contained in the dandelion flower.

More specifically, the present invention provides a method for producing sardine dandelion flower

(a) soaking barnacles for 15 to 24 hours, spraying water on the barnacles, germinating at 19 to 25 ° C, drying and pulverizing the germinated malt to produce malt powder;

(b) 4 to 6 kg of the prepared maltose powder of step (a) is added to 20 to 30 L of water at 25 to 35 ° C and allowed to stand for 3 to 5 hours to saccharify the maltitol;

(c) adding 8 to 12 kg of rice to 10 to 20 L of the prepared maltose, and aging the mixture at 30 to 40 ° C for 4 to 6 hours;

(d) 8 to 12 L of water is added to 1 to 3 kg of dandelion flower, extracted at 50 to 60 ° C for 30 to 90 minutes, filtered and concentrated at 50 to 60 ° C to prepare a dandelion flower extract; And

(e) adding 2 to 4 kg of the dandelion flower extract prepared in the step (d) to the aged material obtained in the step (c), and aging the mixture at 70 to 80 ° C for 30 to 90 minutes ,

More specifically,

(a) soaking barnacles for 18 hours, spraying water on the barnacles, germinating at 22 ° C, drying and pulverizing the germinated malt to produce malt powder;

(b) adding 5 kg of the prepared maltose powder of step (a) to 25 L of water at 30 캜 for 4 hours to saccharify the maltol;

(c) adding 10 kg of rice to 15 L of the prepared malt syrup of (b) and aging at 35 ° C for 5 hours;

(d) adding 10 L of water to 2 kg of dandelion flower, extracting it at 50 ~ 60 캜 for 60 minutes, filtering and concentrating at 50 ~ 60 캜 to prepare dandelion flower extract; And

(e) adding 3 kg of the dandelion flower extract prepared in step (d) to the aged material obtained in step (c), and aging the mixture at 70 to 80 ° C for 60 minutes.

In the method of the present invention, the overall palatability of sikhye can be improved by adding the dandelion flower extract of step (e) due to the taste and flavor peculiar to the dandelion flower. However, There is a problem that the taste of the syrup is reduced and the degree of preference is reduced.

In addition, in the method for producing sindah flower of the present invention, it is preferable to perform the above step within the temperature and time range during aging in step (e), without disturbing various functional substances contained in the dandelion flower, However, if the temperature and time are aged in excess of the above-mentioned temperature and time, the taste and flavor of the dandelion will not be lost, and the functional materials of the dandelion will be destroyed. There is a problem that the taste and flavor of dandelion does not match well with Sikhye.

The present invention also provides a dandelion flower syrup prepared by the above method. The dandelion flower of the present invention enhances the antioxidant effect and the content of functional materials such as polyphenols and flavonoids of the dandelion flower and the flavor and aroma of the dandelion which is felt softly without deteriorating the unique flavor, Can provide an enhanced dandelion flower sikhah.

Hereinafter, embodiments of the present invention will be described in detail. However, the following examples are illustrative of the present invention, and the present invention is not limited to the following examples.

Manufacturing example  1: Manufacture of Dandelion Flower Sikhye

(1) malt production

It was washed and then stored for 18 hours (15 ~ 24 hours) so that the washed cover was covered with moisture. The malt was cultivated by spraying water at a temperature in the range of 22 3 C until the called malt germinated at an average size of about 1.0 cm (0.5-1.5 cm). Then, to dry the germinated malt, the malt was dried by applying warm air until the water content of the malt became 13% (in the range of 10 to 15%). The barley was removed from the dried malt and removed, and the molten malt was pulverized to obtain powder malt with a size of 0.5 to 2.0 mm.

(2) Preparation of dandelion

Dandelion was cultivated in Sunchon area, Jeonnam province and used dandelion flower as a raw material. Dandelion flower was collected and washed with clean water to completely remove foreign matter. The dandelion flower was dried at 50 ~ 60 ℃ for 5 ~ And dried for 10 hours to prepare a raw material.

(3) Production of dandelion flower extract

10 kg of water was added to 3 kg of the prepared dandelion flower and stirred in a reactor having a stirrer at 50 to 60 ° C for 1 hour to extract dandelion flower components. The resulting filtrate was filtered through a filter, And concentrated to 50% at a low temperature of ~ 60 ° C to obtain a dandelion flower extract.

(4) Production of dandelion flower sikhye

5 kg of the prepared maltose powder is dissolved in 25 L of warm water and allowed to stand at a temperature of about 30 DEG C for 4 hours to carry out a first step saccharification step in which malt is obtained, Pouring maltose water and pouring 15 liters of malt water into 10 kg of rice and aging at 30 to 40 DEG C for 5 hours was carried out and 3 kg of the prepared dandelion flower extract was further added to the mixture at a temperature of about 70 to 80 DEG C After stirring at low speed for 1 hour, the sikhye of dandelion flower was prepared.

Example  1: Determination of total phenolic compound content by dandelion

The total phenol content of the dandelion flower extract was measured in (3) of Preparation Example 1 and the total phenol content of the dandelion flower extract was measured. The extract was prepared by the method of (3) of Production Example 1, The total phenolic compound analysis method is as follows.

The total phenolic compound content of the dandelion extract was analyzed according to the Folin-Denis method (AOAC, 2000). After extractives and fractions were prepared at a concentration of 1 mg / ml, 3 ml of distilled water was added to 1 ml of the sample solution, 1 ml of Folin &Ciocalteau's phenol reagent was added, and the mixture was shaken at 27 ° C in a shaking bath. After 5 minutes, 1 ml of a saturated solution of Na ₂ CO _{3 was} added, and the mixture was allowed to stand at room temperature for 1 hour. Then, absorbance was measured with a spectrophotometer (UV-1650PC, SHIMADZU) at 640 nm. The content of phenol compounds was determined by using a standard ferulic acid concentration.

Total phenol content (mg / kg or ppm) of dandelion extract Dandelion Total phenol content (mg / kg) leaf 51.43 ± 3.28 b Root 20.59 ± 0.88 c Pedestal 20.40 ± 1.73 c Flower 72.98 ± 0.57 a

* The same alphabet in the column means no statistical significance.

As can be seen in Table 1, the total phenol contents of the dandelion plants were 73.0, 51.4, 20.6 and 20.4 ㎎ ㎏ ^{- 1} in the flowers, leaves, roots and peduncle, Respectively.

Example  2: Determination of total flavonoid content

In order to examine the functional components and activity of the dandelion flower extract in (3) of Production Example 1, the total flavonoid content was measured, and the extract was prepared by the method of (3) of Production Example 1, The analysis method is as follows.

The total flavonoid content of dandelion extract was measured by adding 75% methanol to 0.1 g of each sample overnight at room temperature, then taking 1.0 ml of the sample solution in a test tube, adding 10 ml of diethylene glycol and mixing well. Here again 0.1 ml of 1N NaOH was mixed well and reacted in a water bath at 37 ° C. for 1 hour, and then absorbance was measured at 420 nm. For the blank test, 50% methanol solution was treated in place of the sample solution, and the standard curve was prepared using Naringin (Sigma co., USA), and the total flavonoid content was determined from this.

Total flavonoid content (mg / kg or ppm) of dandelion extracts Dandelion Total flavonoid content (mg / kg) leaf 16.17 ± 0.77 b Root  5.48 ± 0.27 c Pedestal  8.01 + - 0.62 c Flower 21.43 + - 0.99 a

* The same alphabet in the column means no statistical significance.

As can be seen from Table 2, analysis of the total flavonoid content by dandelion plant parts, flowers, leaves, flower stalk, roots, respectively 21.4, 16.2, 8.0, 5.5 ㎎ ㎏ net ^{- 1,} dandelion flower extract is most Respectively.

Example  3: DPPH Radical  Scavenging activity DPPH radical - scavenging activity )

The antioxidative activity of the dandelion flower extract was measured by the DPPH method of Preparation Example 1 (3), and the extract of the other part of dandelion was prepared by the method of (3) of Production Example 1, .

HPLC was used as the DPPH (1,1-diphenyl-2-picryl hydrazyl radical) scavenging activity assay method (Blois, 1958) and when the analyte was in the same region as the absorbance of DPPH solution (500-550 nm) Quantitative analysis conditions are possible. 900 μl of DPPH solution (100 μM) and 100 μl of the sample solution were mixed and reacted for 10 minutes under the dark condition. 900 μl DPPH solution (100 μM) and a solution (100 μl) of the sample extract were mixed and measured by the above-mentioned method to determine the area of the elution peak of the DPPH solution to which no sample was added. Column: Shim pack (4.6 x 250 mm), mobile phase: MeOH-H ₂ O (70:30, v / v), wavelength: 517 nm, flow rate: 0.8 mL / min, attenuation: 32, HPLC conditions and the DPPH radical scavenging activity by HPLC can be obtained as follows.

An = (AA ₀ ) / A _{0 X 100}

A n : DPPH radical scavenging activity (%)

A: elution peak area of the DPPH radical in the reaction solution to which the sample is added

Ao: elution peak area of DPPH radical solution without sample added

DPPH radical scavenging ability of dandelion extract By region DPPH radical scavenging activity (%) 31.25 62.5 125 250 500 1000 2000 mg / kg IC ₅₀ leaf -0.4 2.0 4.4 8.8 19.1 34.6 62.1 1568.1 Root 2.1 2.1 4.4 8.3 16.8 30.7 54.7 1796.4 Pedestal -0.6 0.8 1.7 3.9 9.9 18.2 37.2 2687.5 Flower 2.6 5.5 10.4 20.1 43.7 69.1 89.0 680.4

As can be seen in Table 3, DPPH radical scavenging activity was high in order of flowers, leaves, roots and flower buds in the order of 89, 62, 55 and 37% at 2,000 ㎎ ㎏ ^-1 , respectively. This result is similar to the result of total phenol content, and it is interpreted that polyphenol contributes to antioxidant activity.

Example  4: sensory evaluation

The sikhye of the dandelion flower of Preparation Example 1 and the method of Preparation Example 1 were used to prepare sikhye using dandelion leaves, dandelion roots and dandelion flowers without using dandelion flowers. The sensory test was carried out on a total of 100 persons for 20 children (10 boys and girls), 20 juveniles (10 boys and girls), 20 normal mothers, 20 adult boys and 20 ordinary people over 65 years of age 5 point symbol scale method, which is 1 point is very bad, 2 points is bad, 3 points is normal, 4 points are good, and 5 points are very good. Table 4 below shows the average of the results.

Sensory Evaluation of Sikhye by Dandelion Dandelion Incense (out of 10) Color (out of 10) Taste (out of ten) leaf 7.9 8.0 7.8 Root 8.0 7.7 7.7 Pedestal 6.8 7.2 7.2 Flower 8.8 9.0 8.2

As can be seen from the above Table 4, in the sensory evaluation, incense was high in the order of flowers, roots, leaves and flowers, and the color and taste were high in order of flowers, leaves, roots, The highest degree of preference.

Claims (5)

In the conventional Sikhye manufacturing method, dandelion flower Sikhye manufacturing method characterized in that using the dandelion flower extract. The method of claim 1, wherein the dandelion flower extract is prepared by adding 8-12 L of water to 1-3 kg of dandelion flower, extracting at 50-60 ° C. for 30-90 minutes, filtering and concentrating at 50-60 ° C. Method of making dandelion flowers Sikhye. The method of claim 1,
(a) 4 to 6 kg of maltose powder is added to 20 to 30 L of water at 25 to 35 ° C and allowed to stand for 3 to 5 hours to saccharify the maltitol;
(b) adding 8 to 12 kg of rice to 10 to 20 L of the prepared maltose, and aging the mixture at 30 to 40 ° C for 4 to 6 hours;
(c) 8 to 12 L of water is added to 1 to 3 kg of dandelion flower, extracted at 50 to 60 ° C for 30 to 90 minutes, filtered and concentrated at 50 to 60 ° C to prepare a dandelion flower extract; And
(d) adding 2 to 4 kg of the dandelion flower extract prepared in step (c) to the aged aged material of step (b), and aging the aged at 70 to 80 ° C for 30 to 90 minutes ≪ RTI ID = 0.0 > 1, < / RTI > The method of claim 3, wherein the malt powder of step (a) is immersed in the outer barley for 15 to 24 hours, and then sprayed with water on the outer barley to germinate at 19 to 25 ° C, and dried and pulverized the germinated malt. Dandelion flower manufacturing method of Sikhye characterized in that it comprises a. Dandelion flower Sikhye produced by the method of any one of claims 1 to 4.

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