KR20150064724A - A Food composition for Teriyaki sauce comprising knotgrass extract - Google Patents

Abstract

The present invention relates to a food composition for teriyaki sauce and, more specifically to a food composition for teriyaki sauce having characteristics of suppressing lipase activation by containing an acetate layer fraction of a knotgrass extract as an active ingredient. To achieve this, the present invention comprises the steps of: extracting the knotgrass with ethanol; obtaining a knotgrass extract by extracting the knotgrass with ethanol, filtering, decompressing and concentrating the extracted liquid; line separating the obtained extract in the order of chloroform (CHCl_3), ethyl acetate (EtOAc), butanol (n-BuOH), and water (H_2O); evaluating the radical removing ability and the lipase inhibiting ability of each fraction; manufacturing the teriyaki sauce containing the knotgrass extract; and evaluating the taste, the viscosity, and the water content of the teriyaki sauce.

Description

[0001] The present invention relates to a food composition for teriyaki sauce,

The present invention relates to a food composition for teriyaki sauce, and more particularly, to a food composition for teriyaki sauce for the purpose of effectively inhibiting the lipase (pancreatic lipase) and preventing the absorption of triglyceride .

Recently, various degenerative diseases and lifestyle diseases related to oxidative stress have become a social problem and it is known that the cause is caused by active oxygen. The active oxygen species are superoxide, nitric oxide, nitrogen dioxide, hydroxyl, and peroxynitrite, which are constantly generated during human metabolism and act as a major factor in aging and related diseases. Currently, widely used antioxidants are synthetic antioxidants such as butylated hydroxy anisol (BHA) and butylated hydroxy toluene (BHT), which can induce an imbalance of the lipid metabolism and cancer when administered at a high dose of 50 mg / kg / Therefore, it is recommended to limit the use. In recent years, many studies have been conducted to develop a natural antioxidant which is safe and has excellent antioxidative effect in various natural materials.

Recently, as the lifestyle such as diet and eating habits has been rapidly westernized due to the improvement of income level and industrial development, chronic diseases and adult diseases are rapidly increasing. One of the causes is known as obesity. Obesity is an energy metabolic disorder caused by an imbalance between energy intake and energy consumption, and is consequently defined as an accumulation of excess fat in fat cells. The most common cause of obesity is increased body weight or body fat accumulation due to ingestion of high energy or high fat foods and lack of exercise, but recently it has also been caused by neuroendocrine abnormalities, drugs, genetic factors and biochemical abnormalities . Obesity is not only a matter of appearance but also a weight increase and it is known that it is closely related with diseases such as hypertension, type 2 diabetes, hypertension, heart disease, stroke, arthritis, arteriosclerosis and cancer. The need for the

In recent years, the development of appetite suppressants, heat stimulants, and fat absorption inhibitors has been underway for the treatment of obesity. Orlistat (brand name: Generic), a representative treatment for obesity, is a pancreatic lipase that degrades triglycerides And inactivates and inactivates irreversible binding to triglyceride and cholesterol. However, despite these benefits, Orlistat is known to have side effects such as abdominal pain, diarrhea, and inhibition of fat-soluble vitamin absorption. Recently, studies for the development of natural anti-obesity materials have been actively conducted, and active ingredients inhibiting lipolytic enzymes from Platycodin grandiflorum, Salvia officinalis and oolong tea have been reported. Recently, a natural inhibitor of pancreatic lipase inhibitory activity for the development of obesity-related natural-line candidates has been reported, including Euonymus alatus, Juniperus communis, Thuja orientalis, Illicum religiosum, Pyrus pyrifolia extract showed strong activity of IC ₅₀ = 45 mg / mL or less. Saponin, apple procyanidin, and ginsenosides were also found to be highly potent inhibitors of pancreatic lipase. For the EtOAc soluble fraction of Angelica gigas Nakai, the commercially available anti-obesity agent orlistat showed a remarkable effect of 62.0 ± 1.6% at a low concentration of 12.5 mg / mL and showed a concentration-dependent property.

It is an annual plant belonging to the family Polygonaceae. Its stem is rounded and has branches. It is used as a medicinal plant for drying in the summer before flowering, and young leaves are also used for food. It is also used as a jaundice, abdominal pain, insect repellent, hematuria, diarrhea, dysentery, rheumatism, hypertension and diuretic. Flavonoids, naphthoquinones, terpenoids, and tannins have been reported to be contained in the coriander. Platelet aggregation inhibitory activity and anti - inflammatory activity are known.

On the other hand, due to the high level of industrialization, the standard of living of the people has increased and the value of food has changed, and the consumption pattern of food has changed drastically due to convenience and time saving. These changes have been reported to increase the market for convenience foods and sauces, leading to increased purchases of convenience foods and sauces that can be easily purchased at home, reducing cooking time at home. Teriyaki sauce is a type of soy sauce with a thick concentration, sweetness and salty taste by adding fish bones, shells, hair, connective tissues, spices and spices and boiling for a long time, but it is widely used in the world. Because it makes use of the remaining bone and shells, it utilizes the nutrients contained in the bark and bones and utilizes the abandoned parts of the ingredients. Therefore, it is environmentally friendly to prevent environmental pollution, recycle resources, and create high added value. In Korea, where soy sauce is widely used as sauce, it is thought that it is possible to manufacture and utilize teriyaki sauce using various materials.

Studies on the teriyaki sauce that has been carried out to date include studies on soy sauce (Park WB, 2001), studies on manufacturing conditions (Park ML et al., 2007), product application of teriyaki sauce (Park HN et al., 2006) (Song CR & Choi SK, 2009). However, the amount of soy sauce and sugar added and the heating time were different in comparison with other materials and seasonings. Thereafter, research on heating time of teriyaki sauce (Song CR, 2009), optimization of soy sauce, sugar and heating time through reaction surface analysis (Kim HY et al., 2011) .

Meanwhile, Korean Patent Laid-Open No. 10-2005-0051320 is known as a domestic patent related to mandarin mushroom, which discloses a composition for preventing and removing hangover which is prepared by mixing extracts selected from the group comprising mandarin mushrooms. In addition, Korean Patent No. 10-0344325 discloses a tea having excellent effects for improving constipation symptoms by mixing a herbal medicine selected from the group comprising marigolds and a method for producing the same. It is known that there are many compounds such as flavonoids, but there have been no studies on antiobesity candidate substances.

Accordingly, an object of the present invention is to provide a composition for a teriyaki sauce having excellent sensory effect as a natural material.

Yet another object of the present invention is to provide a food containing the composition for teriyaki sauce.

After extracting the above object of the present invention knotgrass with ethanol and filtering the extract the chloroform extract was knotgrass extract obtained was concentrated under reduced pressure (CHCl _3), ethyl acetate (EtOAc), butanol (n -BuOH) and water (H ₂ O ) Systematic separation in order; Evaluating the radical scavenging ability and lipolytic enzyme inhibition ability of each fraction; Preparing a teriyaki sauce containing Marigold extract; And performing moisture, viscosity and sensory evaluation of the teriyaki sauce.

The ethyl acetate fraction and the butanol fraction fraction of Maricelifera extract and Maricel extract according to the present invention have the effect of inhibiting lipase activity and inhibiting intestinal fat absorption.

FIG. 1 is a view showing a process for producing an extract of Marigold extract.

Hereinafter, the present invention will be described in more detail with reference to Examples. These embodiments are only for illustrating the present invention, and the scope of the present invention is not construed as being limited by these embodiments.

Example 1: Preparation and fractionation of marigold extract

In the present invention, it was purchased in April, 2008 from Heungsang Pharmaceutical Co., Ltd. in Daegu city, and washed and finely divided. The sample was stored in the herbal medicine pharmacology laboratory and the natural material chemical laboratory of Daegu Haany University.

The resulting solution was filtered and concentrated under reduced pressure to obtain 82 g of a solution. The resulting solution was filtered, washed with water, and dried under reduced pressure.

The resultant concentrate was suspended in 3 L of 10% ethanol and extracted first with chloroform (CHCl ₃ ) as a low-polarity solvent. The water layer was fractionated three times in succession using ethyl EtOAc and n-butyl alcohol (n-BuOH) And extracted.

The solvent-extracted fractions were concentrated under reduced pressure and then dried to obtain a CHCl ₃ soluble fraction (7.7 g), an EtOAc soluble fraction (6.5 g), an n-BuOH soluble fraction (33.5 g) and an H ₂ O soluble fraction .

Example 2: Evaluation of total phenolic compound content

The total phenolic compound content was measured by Folin-Denis method. After preparing the extract or fraction at a concentration of 1.0 mg / ml, 1 mL was added to a 100 mL volumetric flask containing 75 mL of distilled water. Add 5 mL of the solution and 10 mL of the saturated solution of sodium carbonate in that order, and fill with 100 mL of distilled water. Then, the mixture was well mixed and allowed to stand at room temperature for 30 minutes. Absorbance was measured at 725 nm using a UV / VIS spectrophotometer. The standard curve was prepared using gallic acid and then converted to a standard curve.

The contents of total phenolic compounds contained in the extracts and the fractions were shown in Table 1. The EtOAc fraction was found to contain 95.5 ± 2.1 mg of phenolic compound per gram and the content of phenolic compounds of 90.2 ± 1.3 mg of n-BuOH and 82.0 ± 2.3 mg of CHCl ₃ fraction was confirmed. It was also analyzed that the H ₂ O layer exhibited a relatively low phenol content of 40.8 ± 2.3 mg per gram.

Example 3: Measurement of DPPH radical scavenging activity

The electron donating ability was measured according to the Blois method. 1 mL of diluted 1, 1-diphenyl-2-picrylhydrazyl (DPPH) solution of 0.2 mM was added to 2 mL of each sample solution, and the mixture was left to stand for 30 minutes and absorbance was measured at 517 nm. The electron donating ability was expressed as a percentage of absorbance difference between the addition group and the no addition group of the sample solution.

DPPH is not a radical present in vivo, but has an odd number of electrons itself, indicating a strong absorbance at 517 nm. Therefore, when reacting with a substance having antioxidant ability, the absorbance value decreases while returning to a stable form.

As shown in Table 2, the radical scavenging activity of the ethanol extract of mandarin myrtle 80% ethanol and each organic solvent fraction was 59.6 ± 2.7% at the concentration of 200 mg / mL. Especially, the radical scavenging ability of EtOAc soluble fraction At the concentration of 100 mg / mL, it showed excellent radical scavenging ability of 58.1 ± 2.3%. This is the result of comparing the concentration of (+) - catechin which is well known as an antioxidant component such as green tea as a positive control. showed a radical scavenging activity of 38.7 ± 1.6% at a concentration of 100 mg / mL of the soluble portion of n-BuOH and 25.0 ± 1.8% at a concentration of 62.5 mg / mL and exhibited a relatively weak radical scavenging ability in the CHCl ₃ soluble portion and the HO layer .

The correlation between DPPH radical scavenging activity and total phenolic compound content (Wang et al., J Agric Food Chem, 2003) was evaluated. The results showed that DPPH radical scavenging activity Was found to be the highest in the EtOAc layer with relatively high content of phenolic compounds, indicating that the antioxidative activity of mustard extracts was affected by flavonoid phenolic compounds such as quercetin, myricetin, kaempferol, luteolin, and vitexin . In addition, it is necessary to identify the compounds exhibiting antioxidative activities other than these compounds.

Example 4: Measurement of ABTS radical scavenging ability

The radical scavenging activity of 2,2'-azinobis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) in the extract of 80%

After mixing of 7 mM ABTS (in water) and 2.45 mM K ₂ O ₈ S ₂ , the mixture was allowed to stand at room temperature and in a dark place for 16 hours to induce the formation of radicals. The ABTS + radical solution was diluted to a concentration of 1.2 ~ 1.3. ≪ / RTI > 980 μl of the diluted ABTS ⁺ radical solution and 20 μl of the herbal extract solution were mixed and reacted at room temperature for 15 minutes and then absorbance was measured at 734 nm. As a control, 1 mM ascorbic acid was used and the results were expressed as% of the untreated sample.

The concentration of 25 mg / mL of ethanol extracts of 80% ethanol extract showed 61.5 ± 0.8% of ABTS ⁺ radical scavenging ability. Among the fractions, especially at the concentration of 25 mg / mL of CHCl ₃ and EtOAc soluble fraction, 73.3 ± 1.6 and 78.1 ± 1.8% and showed the efficacy equivalent to the positive control (+) - catechin activity. n- BuOH soluble fraction at a concentration of 50 mg / mL and a concentration of 40.8 ± 1.9% at a concentration of 25 mg / ml, and then showed a relatively weak effect in the H ₂ O layer. As shown in Table 4, the presence of ABTS ⁺ radical scavenging activity was shown in the CHCl ₃ , EtOAc, and n- BuOH layers, where the total phenolic content was relatively high. Especially, identification of these active substances was required for the EtOAc layer .

Example 5: Pancreatic lipase inhibitory activity

Pancreatic lipase inhibitory activity was measured by the method of Kim et al. (FEMS Microbiol Lett, 2007). The pancreatic lipase was dissolved in 0.5 g / 200 mL of the enzyme buffer (10 mM MOPS, 1 mM EDTA, pH 6.8) at 4 ° C and centrifuged at 4000 rpm. The supernatant was centrifuged at 169 uL Tris buffer (100 mM Tris-HCl, 5 mM CaCl ₂ , pH 7.0) and 6 uL enzyme buffer were mixed. Samples were dissolved in DMSO to a final concentration of 3% and diluted to various concentrations. After dissolving p- nitriphenyl butyrate ( p -NPB) as a substrate solution in DMF for 10 mM, the enzyme and sample were shaking incubated at 37 ° C for 15 min. Substrate was added and shaking incubated at 37 ° C for 30 min. Absorbance was measured at 405 nm using an ELISA reader. Pancreatic lipase inhibitory activity was expressed as the absorbance reduction rate of the sample solution added group and the no added group.

The inhibitory effect of 80% ethanol extract on lipolytic enzyme was 51.6 ± 1.3% at 50 mg / mL and in the case of EtOAc layer at 12.5 mg / mL, orlistat And 62.0 ± 1.6%, respectively. Also, a relatively strong activity of 60.1 ± 0.9% was confirmed at the concentration of 12.5 mg / mL of the CHCl ₃ soluble portion.

Experimental Example 1: Preparation of teriyaki sauce using Marigold extract

Material preparation

Chicken bones were purchased from Guri city wholesale market. Cheongju (white paprika restoration), soy sauce (Samsepyo 501S) and sugar (Kyungwon white pearl) were purchased from E-Mart. Domae, onion and ginger purchased domestic products from E-Mart, (100%), Erythritol (Mitsubishi, Japan, 100%), Agave syrup (Nectarel, Mexico, 100% organic agave syrup), Stevioside seeds (Garunara, Malaysia, Enzyme treated stevia 100%) was purchased on the Internet.

Preparation of Teriyaki Sauce with Different Contents of Marigold Extract

Teriyaki sauce was soaked in 1,000 g of chicken bone in cold water to remove the puddle and cooked for 30 minutes in an oven at 240 ° C, and onion and loaf in a 180 ° oven for 20 minutes. Put the baked bones, onions and green onions in the sauce pot, add 1,200 mL of soy sauce, 600 mL of sake, 3,000 mL of water, and 850 g of sugar, boil it first with strong fire. Min), the fire was turned off, and the mixture was sifted through a window. Then, the mixture was cooled in ice water to remove grease and used as a sample (Table 5, Kim HY et al. 2011).

Although the sweetness varies depending on the kind of sweetener and the taste differs from that of a person, the teriyaki sauce has a strong taste and flavor of soy sauce, In the example, the ratio of sugar, agave syrup, and stevioside was fixed, and the content of coriander extract was adjusted to prepare each source.

The mixing ratios used in the experimental examples are as follows.

Experimental Example 2: Moisture and Viscosity of Teriyaki Sauce with Different Contents of Marigold Extract

Moisture content was measured three times under the measurement conditions of 120 ° C and A60 using a Moisture Analyzer (MB-45, Ohaus, Witland).

The viscosity was measured three times at 60 rpm using a No. 3 spindle with a viscometer (DV-II +, Brookfield, USA) (source temperature: 60 ± 2 ° C).

Table 6 shows the results of measuring the water content and viscosity by adding different amounts of Bombyx mori extract (Brix 21) to teriyaki sauce. The moisture content of the control group was 22.31%. The PA-85 and Brix 21 supplemented with 100g of the extract of Brix 21 were 22.18% and 21.42%, respectively. The PA-55 added was 20.84%.

The viscosity of PA-55 (27.58)> PA-12 (27.34)> PA-85 (26.41)> Con (25.61) showed the highest viscosity and PA-55 having the lowest water content showed the highest viscosity .

Experimental Example 3: Sensory evaluation of teriyaki sauce containing different amounts of Marigold extract

The sensory test of teriyaki sauce was conducted at 11:00 pm at Daegu Han University, 6 at Samsung Food Research Institute, 30 students at Yeungnam University (average age: 34 years, 22 males and 25 females) Were performed on a personalized examination table with dividers. The three-digit numbered sample by the random number table was placed in a white scraper cup (30 mL), one sample was evaluated, and the mouth was rinsed with water and then another sample was evaluated. The items of the acceptance test of teriyaki sauce with different contents of Echinochloa crus-galli extracts showed the appearance, odor, taste, viscosity and general preference of the sample (very good = 7, good = 6, slightly good = 5, The results of the quantitative descriptive analysis were as follows: the degree of brownness, gloss, soybean flavor, sweetness, salty taste, richness, viscosity and aftertaste were the strongest in seven points, and one point in the weakest The results were as follows.

The results of quantitative analysis and preference test of teriyaki sauce with different contents of Brix 21 are shown in [Table 7] and [Table 8]. As a result of quantitative description analysis, the degree of brownness was the strongest in PA-55 teriyaki sauce, which had the highest content of Brix 21, but the difference in sensory evaluation was not significant, and the source luster also showed a significant difference between the samples I did not see it. In case of Brix 21, the highest concentration of Brix 21 (PAI-55) was found in soy safflower, while that of Brix 21 was the highest. Of the population. The degree of sweetness also tended to be higher as the content of Phellinus linteus extract increased.

As a whole, it was concluded that the more harmonized flavor of whole bean sprout extract is, the more difficult it is to expect its role as a sauce. However, PA-55, which had the highest content of Phellinus linteus extract, was the highest in aftertaste, and the bitter aftertaste of Phellinus linteus remained when the content of pancreatic acid was increased despite having various flavors.

Therefore, the sensory evaluation of Teriyaki sauce according to the content of Baxter extract (Brix 21) showed that the most appropriate amount of Baxilla extract was the best flavor of Teriyaki sauce added with 100g of Baxter extract (Brix 21) The aftertaste, soy sauce flavor and soy sauce flavor were suitable, and the appearance, smell, taste, texture and general taste of the sauce were the most preferred (Table 9, Fig. 1).

Claims (1)

The resulting solution was extracted with 80% ethanol and then suspended in 10% ethanol. The extract was extracted with chloroform, and then the EtOAc-soluble fraction obtained by fractionating the aqueous layer with ethyl acetate was adjusted to 21 ° Brix Characterized in that it contains 100 g of one ethyl acetate soluble fraction as an active ingredient.

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