KR20160143095A - Method for Preparing of Dried Persimmon Using Artemisia annua L or Dried Persimmon Prepared by the Method - Google Patents
Method for Preparing of Dried Persimmon Using Artemisia annua L or Dried Persimmon Prepared by the Method Download PDFInfo
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- KR20160143095A KR20160143095A KR1020150079206A KR20150079206A KR20160143095A KR 20160143095 A KR20160143095 A KR 20160143095A KR 1020150079206 A KR1020150079206 A KR 1020150079206A KR 20150079206 A KR20150079206 A KR 20150079206A KR 20160143095 A KR20160143095 A KR 20160143095A
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- persimmon
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- LRBQNJMCXXYXIU-NRMVVENXSA-N tannic acid Chemical compound OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@@H]2[C@H]([C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-NRMVVENXSA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
Abstract
The present invention relates to a method for preparing persimmon using artemisia annua L. comprising the steps of: (a) preparing a ragweed extract; (b) preparing a peeled feel; (c) submerging the peeled skin of step (b) in the extract of Lauroginae of step (a); And (d) drying the resultant of step (d). The persimmon produced by the method of the present invention is expected to have anticancer and antiviral efficacy because of high total phenol content, and exhibits excellent antioxidative effect. In addition, the dried persimmon of the present invention prevents fungus and browning by the extract of A. mugwort, and is excellent in storability, and has excellent colorability, flavor, taste, texture and overall acceptability.
Description
The present invention relates to a method of producing a persimmon garnish using Artemisia annua L., which is replaced with fungus and browning in place of sulfur fumigation, and a dried persimmon prepared by the method.
Persimmon is cultivated early in Korea as a country of origin and persimmon is suitable for the average temperature of September to October when the fruit ripens at 20 ~ 23 ℃. The main component of persimmon is about 15 ~ 16% of carbohydrates, and most of it is glucose and fructose. It contains many vitamins A and B and also contains vitamin C. Persimmon persimmon and persimmons are present. Sweet persimmons are mainly sold as raw persimmon. Over 50% of persimmon persimmon is processed into dried persimmon.
Dried persimmons, commonly known as traditional foods in our country, are a traditional method of manufacturing dried persimmon, which is usually harvested and then dried on a long string, hanging on eaves or on branches. However, this traditional method requires a considerable labor force, and the color of the product changes to black due to browning at the time of drying, which lowers the value of the product. In addition, since the product is dried in a state exposed to external environment such as day and night temperature difference and dew, There is a problem in quality, merchantability, productivity and the like that the appearance of the back is not good and the surface is hardly changed.
In order to prevent the fungus and browning during the preparation of dried persimmons and to solve the limitation of circulation period and to preserve persimmon persimmon for a long time, a method of fumigation with sulfur dioxide vapor, that is, sulfur fumigation, There is a concern about the safety of sulfur dioxide gas handling and the problem of environmental pollution. When sulfur dioxide is directly contacted with food and the human body is consumed with flesh of persimmon, sulfur dioxide is present in the finished persimmon product. What is needed is a long-term preservation method that can be replaced.
Meanwhile, Korean Patent No. 10-0707794 entitled " Process for manufacturing persimmon sauce and its dried persimmons ", in order to impart functionality to the persimmon sauce, includes ginseng powder, honey, green tea powder, antler extract, peanut powder, And Korean Patent Application No. 10-2005-0084476 entitled "Process for Manufacturing Functional Dried Persimmon" discloses a method in which any one of red ginseng powder, mushroom powder and green tea leaf powder or a mixed powder is adhered to the surface of a perspex Thereby improving the taste and function of the dried persimmon.
The present inventors have sought to develop a method for preventing fungus and browning of persimmons by replacing sulfur fumigation which induces allergies and respiratory diseases in the human body during manufacture of dried persimmons and consumed persimmon articles. As a result, it was confirmed that dried persimmon leaves were prepared by using the extract of the red mugwort powder. The results showed that the dried red mugwort extract had excellent pharmacological active ingredients, excellent storage stability due to inhibition of fungus formation, prevention of browning, and excellent sensory properties such as color, Thereby completing the present invention.
Accordingly, an object of the present invention is to provide a process for producing persimmon using Artemisia annua L.
Another object of the present invention is to provide a dried persimmon produced by the above-described method of the present invention.
Other objects and advantages of the present invention will become more apparent from the following detailed description of the invention and claims.
According to one aspect of the present invention, there is provided a process for preparing persimmon using Artemisia annua L. comprising the steps of: (a) preparing a ragweed extract; (b) preparing a peeled feel; (c) submerging the peeled skin of step (b) in the extract of Lauroginae of step (a); And (d) drying the resultant of step (d).
The present inventors have sought to develop a method for preventing fungus and browning of persimmons by replacing sulfur fumigation which induces allergies and respiratory diseases in the human body during manufacture of dried persimmons and consumed persimmon articles. As a result, it was confirmed that dried persimmon leaves were prepared by using the extract of the red mugwort powder. The results showed that the dried red mugwort extract had excellent pharmacological active ingredients, excellent storage stability due to inhibition of fungus formation, prevention of browning, and excellent sensory properties such as color, Respectively.
Hereinafter, the method of the present invention for producing dried persimmon using Artemisia annua L. will be described in detail as follows:
(a) Preparation of a milk powder
First, the method of the present invention comprises the steps of (a) preparing an extract of Laodontia mutantis.
Artemisia annua L. used in the present invention has no hair on the whole grass and has a peculiar odor. The stem is green with many branches, the leaves are shifted, and the leaves are deeply cracked 2-3 times narrowly. It is 4 ~ 7 cm in length and has a small shape. It has fine hairs and glands on its surface. The center of the leaf is comb-shaped and the upper leaf is small. Flowers bloom in June-September with a greenish-yellow color. The head is shaped like a ball and has a diameter of 1.5 cm. The bracts are exposed. The follicles have no hairs. They are arranged in 2 ~ 3 lines. The outer part is green with long oval shape and fruit is about 0.7mm in length. It is known to have therapeutic efficacy such as fever, cold, childhood, dyspepsia, and dysentery.
(A) water, (b) an anhydrous or hydrated lower alcohol having 1 to 4 carbon atoms (methanol, ethanol, propanol, isopropanol, butanol, (D) acetone, (e) ethyl acetate, (f) chloroform, or (g) 1,3-butylene glycol is dissolved in an extraction solvent (e.g., ethanol, propanol, butanol, etc.), (c) a mixed solvent of the lower alcohol and water, . ≪ / RTI >
According to an embodiment of the present invention, the extract of Artemisia annua L. in step (a) may be prepared by (i) adding 5 to 10% (Ii) sealing the result of step (i) and aging at room temperature for 3-5 months in a shaded area; And (iii) filtering the product of step (ii).
More preferably, the spirit solution is 20-40%, and most preferably is 30% of the spirit solution.
According to a particular embodiment of the present invention, the step (i) is added at 1-10% (w / v), more preferably 3-8% (w / v) , And even more preferably 4-6% (w / v).
(b) Preparation of a peeled look
The method of the present invention is then followed by (b) preparation of a peeled feel.
The freshness used in the present invention utilizes a variety of senses known in the art capable of producing persimmons, and it is preferable to use a sense of freshness, sweetness, or feeling of goodness.
(c) immersing the peeled fresh skin in the above-mentioned < RTI ID = 0.0 >
The present invention also includes (c) a step of immersing the peeled persimmon of step (b) in the extract of Laureus mugwort of step (a).
According to another embodiment of the present invention, the immersion of step (c) is carried out for 1 to 2 seconds.
The reason for immersing the extract in the extract was the reason of containing the pharmacologically active ingredient of the dried persimmon mugwort, preventing fungi, preventing browning, improving the sensibility, and drying the persimmon.
(d) drying the resultant product of step (d)
Finally, the process of the present invention (d) is followed by drying of the result of step (d).
The drying may be carried out by various conditions and methods well known in the art. Preferably, drying in step (d) is carried out at a temperature of 4-5 DEG C and a humidity of 62-65% for 2 weeks to 2 months More preferably at a temperature of 4-5 DEG C and a humidity of 62-65% for one month.
In this way, dried persimmon can be produced by using.
According to another aspect of the present invention, the present invention provides a dried persimmon produced by the above-described method of the present invention.
The dried persimmons of the present invention are manufactured by the above-described method of manufacturing persimmons using Artemisia annua L., and the common content between them is to avoid the excessive complexity of the specification according to the repetitive description, The description is omitted.
The dried persimmons produced by the method of the present invention are expected to exhibit anticancer and antiviral effects due to a high total phenol content (see Experimental Example 1).
In addition, the dried persimmons of the present invention exhibit an antioxidative effect through an excellent free radical scavenging effect. It can be clearly seen in Experimental Example 2. The persimmons of the present invention can be applied to various diseases, diseases or abnormal conditions which can be prevented or treated by suppressing or eliminating the oxidation state. Antioxidant-related diseases that can be prevented or treated by the persimmons of the present invention include, but are not limited to, atherosclerosis, coronary artery disease, coronary artery restenosis, reperfusion injury, neurodegenerative diseases such as Parkinson's disease or Alzheimer's disease, stroke, , Cardiovascular disease, osteoporosis, central nervous system disorders, peripheral vascular disease, and dyspnea.
The association of many disease states with free radical damage has been well established and many cellular constituents including enzymes, ion channels, structural proteins and membrane lipids are potential targets for reactive free radical species (Rice-Evans C , Mol Aspects of Med 13 (1): 1-111 (1992)). The reaction of these potential targets with free radicals impairs a certain range of cellular function, causing pathological changes and ultimately killing the cells. Also, various diseases caused by physiological oxidation are described in U.S. Patent No. 5750351; 5773209; 5773231 and 5846959.
The dried persimmons of the present invention protect DNA, proteins (including lipoproteins) and membrane lipids from oxidative damage with an excellent free radical scavenging effect.
The features and advantages of the present invention are summarized as follows:
(I) The present invention provides a method for producing persimmon using artemisia annua L. and a persimmon produced by the method.
(Ii) The dried persimmons produced by the method of the present invention are expected to have anticancer and antiviral efficacy because of high total phenol content, and exhibit excellent antioxidative effects.
(Iii) Also, the dried persimmon of the present invention is excellent in storage stability by preventing fungus and browning by the extract of P. japonica, and has excellent colorability, flavor, taste, texture and overall acceptability.
Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood that the scope of the present invention is not limited by these examples in accordance with the gist of the present invention, and it is to be understood by those skilled in the art that the present invention is not limited thereto It will be obvious.
Example
Throughout this specification, "%" used to denote the concentration of a particular substance is intended to include solids / solids (wt / wt), solid / liquid (wt / The liquid / liquid is (vol / vol)%.
Example 1: Preparation of dried persimmons using an extract
First, 3 kg of dried and selected Artemisia annua L. (leaves, stems and flowers) were collected from July to August, and then added to a 100 L container. Then, 63 L of a 30% alcohol solution was added and stirred. Then, the lid was closed and sealed, and then matured for 3 months or longer at a room temperature. And, dried persimmon extract was prepared by filtering with filter paper. Then, the peeled persimmon (Persimmon persimmon, Persimmon persimmon and Persimmon persimmon) was immersed in the persimmon extract for 1 to 2 seconds, suspended in the persimmon desiccation area and dried for 1 month to prepare persimmon. The average temperature of dried persimmons was 4-5 ℃ and the average humidity was 62-65%.
Comparative Example 1: Preparation of sulfur fumigation persimmon
To a 15-vinyl fumigation chamber 1 m 3 100 kg per one sense peeling was closed with the sulfur from 10 to 20g to fumigation for 20 minutes, and then hung on a persimmon geonjojang dry for one month to prepare a persimmon.
Comparative Example 2: Preparation of persimmon using ginseng
The dried persimmon was prepared in the same manner as in Example 1 except that the goat gum was used instead of the ragweed.
Comparative Example 3: Preparation of dried persimmon using red ginseng
The dried persimmon was prepared in the same manner as in Example 1 except that red ginseng was used in place of dog wormwood.
Comparative Example 4: Manufacture of dried persimmons by using herbal medicines
The dried persimmons were prepared in the same manner as in Example 1 except that the mushroom, yuguanpyeong, gyeongguk, gyeonggi mushroom, bokbokryeong, sookjunghwang, kyungpyeong, innin and angelica were mixed in the same weight ratio.
Experimental Example 1: Measurement of total phenol content
The total phenol content was measured by adding 1 ml of Folin-reagent to 1 mg of the sample, allowing it to stand for 3 minutes, adding 1 ml of 10% Na 2 CO 3 and allowing it to stand at room temperature for 1 hour and measuring the absorbance at 760 nm Respectively. The standard calibration curve used tannic acid (Sigma) to calculate the phenol content of the sample.
As can be seen from the above Table 1, it can be confirmed that the total phenol content showing the effects of anticancer, antiviral and the like is higher in the dried persimmons of Example 1 than Comparative Examples 1 to 4.
Experimental Example 2: Confirmation of antioxidative effect
DPPH (1,1-diphenyl-2-picrylhydrazyl) (Sigma) is a colored radical that can directly identify the radical removal ability of the sample as a change in color. First, 20 μl of the sample (ethanol extract of dried persimmon of Example 1 and Comparative Examples 1 to 4) was put into a 96-well plate, and 180 μl of 200 μM DPPH solution was added thereto again, followed by incubation at room temperature for 30 minutes. The amount of DPPH remaining was determined by measuring the absorbance at 540 nm. The results of the antioxidant power of Example 1 and Comparative Examples 1 to 4 are shown in Table 2 below. Briefly, the effect was evaluated by examining the free radical removal rate by the sample to determine the presence or absence of antioxidant function.
As can be seen from the above Table 2, the ethanol extract of the dried persimmons of Example 1 was superior to those of Comparative Examples 1 to 4 in antioxidative effect.
Experimental Example 3: Confirmation of occurrence of mold
The dried persimmons of Example 1 and Comparative Examples 1 to 4 were stored at a temperature of 30-35 ° C and the humidity was maintained at 70-75% on average. The humidity of the dried persimmons was measured immediately after the preparation, one week after storage, two weeks after storage, The mold incidence was evaluated. The incidence of fungi was calculated by visually evaluating the area ratio (%) of mold in the total area of dried persimmons. The results are shown in Table 3 below:
As can be seen from the above Table 3, it can be seen that as the storage time of the dried persimmons of Comparative Examples 1 to 4 is increased, the fungal generation rate is increased, whereas the persimmon of Example 1 is only 1% I could.
Experimental Example 4: Evaluation of chromaticity change
The color values of L * (whiteness), a * (redness) and b * (yellowness) were measured repeatedly three times using a colorimeter (CM-3500d, Minolta Co., Ltd., Japan) (Zero calibration; CM-A124 box, White calibration; CM-A120 box).
As can be seen in Table 4, the L * value indicating the lightness was the highest value in Comparative Example 1, indicating that the sensory surface was discolored due to the sulfur dioxide treatment, and the lightness was higher than that of the other persimmon. The value of Example 1 was higher than that of Comparative Examples 1 to 4, and the value of b * indicating yellowness showed the highest value in Comparative Example 1.
As a result, Example 1 was effective in preventing browning without decolorizing the color of persimmon, and it was confirmed that persimmon colored persimmon appeared more distinctly.
Experimental Example 5: Sensitivity test
The sensory changes of Example 1 and Comparative Examples 1 to 4 were examined. Sensory changes were examined for color, aroma, taste, texture, and overall acceptability. The temperature of all the samples used for the sensory evaluation was set to be room temperature, 30 g of the sample was put into the mouth, the oral skin was stimulated evenly for 20 seconds and then spit out. After the evaluation of one sample was completed, the mouth was washed with water, And the following samples were evaluated. The sensory evaluation staff consisted of 10 panel members who were trained on basic taste and flavor evaluation, and the sensory evaluation was the best in 9, the lowest in 1, And the average value of sensory evaluation was summarized in Table 5 below.
As can be seen from Table 5, the dried persimmons of Example 1 were superior in color, flavor, taste, texture, and overall acceptability to those of Comparative Examples 1 to 4.
While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the same is by way of illustration and example only and is not to be construed as limiting the scope of the present invention. Accordingly, the actual scope of the present invention will be defined by the appended claims and their equivalents.
Claims (6)
(a) preparing an extract of Laodontia;
(b) preparing a peeled feel;
(c) submerging the peeled skin of step (b) in the extract of Lauroginae of step (a); And
(d) drying the resultant of step (d).
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| KR20090094602A (en) * | 2008-03-03 | 2009-09-08 | 홍성수 | Manufacturing method of dried persimmons |
| KR20090098570A (en) * | 2008-03-14 | 2009-09-17 | 김장희 | Manufacturing method of dried persimmons with green-tea(catechin) and red ginseng(saponin) |
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| KR20090094602A (en) * | 2008-03-03 | 2009-09-08 | 홍성수 | Manufacturing method of dried persimmons |
| KR20090098570A (en) * | 2008-03-14 | 2009-09-17 | 김장희 | Manufacturing method of dried persimmons with green-tea(catechin) and red ginseng(saponin) |
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| Title |
|---|
| 김라정 외 4명, ‘국내산 품종별 쑥의 항산화 및 암세포성장 억제활성’, Journal of Life Science 제22권제6호, pp.884-851, 2012년 06월.* * |
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