KR20170087176A - Extraction of curcumin of the components of turmeric - Google Patents
Extraction of curcumin of the components of turmeric Download PDFInfo
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- KR20170087176A KR20170087176A KR1020160006858A KR20160006858A KR20170087176A KR 20170087176 A KR20170087176 A KR 20170087176A KR 1020160006858 A KR1020160006858 A KR 1020160006858A KR 20160006858 A KR20160006858 A KR 20160006858A KR 20170087176 A KR20170087176 A KR 20170087176A
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- South Korea
- Prior art keywords
- turmeric
- extract
- hot water
- curcumin
- present
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- VFLDPWHFBUODDF-FCXRPNKRSA-N curcumin Chemical compound C1=C(O)C(OC)=CC(\C=C\C(=O)CC(=O)\C=C\C=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-FCXRPNKRSA-N 0.000 title claims abstract description 77
- VFLDPWHFBUODDF-UHFFFAOYSA-N diferuloylmethane Natural products C1=C(O)C(OC)=CC(C=CC(=O)CC(=O)C=CC=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-UHFFFAOYSA-N 0.000 title claims abstract description 38
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- 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
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
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- 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
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- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/308—Foods, ingredients or supplements having a functional effect on health having an effect on cancer prevention
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- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/3262—Foods, ingredients or supplements having a functional effect on health having an effect on blood cholesterol
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- 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
- A23V2250/2112—Curcumin, turmeric
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- 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
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- 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
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- 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
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- 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
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- 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
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- 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
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Abstract
The present invention relates to a method for producing a turmeric extract containing a large amount of curcumin, more particularly to a method for producing a curcumin-containing turmeric extract, a food composition for improving shelf life comprising a turmeric extract as an active ingredient, and a method for improving the shelf- will be. The method of the present invention for producing a turmeric extract can produce a turmeric extract containing a large amount of curcumin as an active ingredient through a comparatively simple and safe process. The turmeric extract prepared through the above process, when applied to foods, The storage stability can be greatly improved by effectively lowering the fat acidity, volatile basic nitrogen and total microorganisms.
Description
The present invention relates to a method for producing a turmeric extract containing a large amount of curcumin, more particularly to a method for producing a curcumin-containing turmeric extract, a food composition for improving shelf life comprising a turmeric extract as an active ingredient, and a method for improving the shelf- will be.
Curcuma longa (薑黄) is a dried perennial root of Curcuma longa L., a perennial herbaceous ginger belonging to the ginger family. It has a bad taste, It has been known that there is an efficacy of a fever (血血 行 气) and a menstrual pain (通 经 止痛).
Curcumin contains 1 ~ 3% of curcumin, 1 ~ 5% of essential oil and 30 ~ 40% of starch, and curcumin is the main component of yellow crab. In addition, it contains various ingredients such as ρ-methydollrucabinole, tumerone, azulene, campfa flavonoid, and plant fiber.
Curcumin [1,7 - bis - (4 - hydroxy - 3 - methoxyphenyl) - 1,6 - heptadiene - 3, 5 - dione] is a yellowish substance of turmeric which is anti - inflammatory and anti - Many studies have been published as it has been found to be effective.
Curcumin has been used for a long period of time in diets, especially in India for centuries. In India, it has been reported that 60 to 100 milligrams of curcumin are ingested per day, and there is no reported side effect when an adult takes 8,000 milligrams of curcumin for three months per day.
Such curcumin is known to be a pharmaceutically useful ingredient such as anticancer, antimutagenic, anti-tumor, and the like which reduce cholesterol level and inhibit carcinogen. Antioxidant, anti-cancer, anti-inflammatory, antiviral etc. are reported.
On the other hand, in the conventional extraction method of curcumin in curcuma, the solvent extraction method has a problem in that residual wastes and organic solvent remain after extraction, and curcumin extraction efficiency is low.
Accordingly, the present inventor has developed a method of manufacturing a turmeric extract containing curcumin at a high efficiency through a relatively simple method, and a method of improving the quality characteristics of meat by applying the turmeric extract prepared by the above method to meat, The present inventors completed the present invention by confirming that the extract of turmeric which is produced by the production method of the present invention contains a large amount of curcumin and that the preservation of meat is improved when the turmeric extract is processed into meat.
Therefore, an object of the present invention is to provide a method for producing a turmeric extract containing curcumin in a high content.
It is still another object of the present invention to provide a composition for improving shelf-life of a food containing a turmeric extract as an active ingredient.
It is still another object of the present invention to provide a method for improving the storage stability of meat using a turmeric extract.
In order to achieve the above-mentioned object of the present invention,
The present invention relates to a process for the preparation of i) a step for washing turmeric; Ii) pulverizing the washed turmeric; Iii) hot water extraction of the crushed powdered product; Iv) concentrating the hot water extract of turmeric; And v) lyophilizing and pulverizing the concentrated turmeric hot-water extract to obtain a curcumin-containing turmeric extract.
In one embodiment of the present invention, the step iii) is a step of adding water to the pulverized sulfurized product and performing hot water extraction at 75-85 ° C for 1 hour.
The In one embodiment, step iv) is a step of concentrating the hydrothermal extract of turmeric at 145-155 ° C under a pressure of 15-30 mbar using a rotary condenser.
In one embodiment of the present invention, The step (v) is a step of lyophilizing the concentrated hydrous gherkin hot water extract at 5 to 15 Pa, -50 to 60 ° C for 70 to 80 hours, and then pulverizing.
The present invention also provides a food composition for improving shelf-life, comprising a turmeric extract as an active ingredient.
In one embodiment of the present invention, the turmeric extract may be contained in an amount of 10-90 parts by weight based on 100 parts by weight of the composition.
The present invention also provides a method for improving the shelf life of meat, comprising the step of treating the turpentine extract with meat.
In one embodiment of the present invention, the meat may be pork, beef or chicken.
The method of the present invention for producing a turmeric extract can produce a turmeric extract containing a large amount of curcumin as an active ingredient through a comparatively simple and safe process. The turmeric extract prepared through the above process, when applied to foods, The storage stability can be greatly improved by effectively lowering the fat acidity, volatile basic nitrogen and total microorganisms.
FIG. 1A is a schematic view illustrating a process for producing a hot water extract of turmeric according to the present invention, and FIG. 1B is a schematic diagram for schematically illustrating a process for producing a hot water extract of turmeric hot water according to the present invention.
FIGS. 2A to 2H are photographs showing the preparation process of the hot pepper hot water extract and hot water extract foil according to the present invention in detail.
The present invention provides a method for producing a turmeric extract containing a large amount of curcumin.
'Gyulhwang' belongs to Zingiber Officinale Roscoe and its scientific name is Curcuma longa Linne . It is originated from Indian continent and cultivated in southern China, Taiwan, Southeast Asia Thailand, Sri Lanka, Indonesia, Philippines, Vietnam, North America and Central and South America . Curcumin is used not only for edible but also for oriental medicine because of curcumin.
The inventors of the present invention have developed a method for producing a turmeric extract containing a large amount of curcumin by a relatively simple and safe process and found that when the thus prepared turmeric extract is treated with a certain amount of pork loin in a pork loin, the fatty acid turnover, volatile basic nitrogen and total It was confirmed that the storage stability can be greatly improved by effectively lowering the number of microorganisms.
In detail, the present invention relates to a process for the production of iron oxide, comprising the steps of: i) washing the sulfur dioxide; Ii) pulverizing the washed turmeric; Iii) hot water extraction of the crushed powdered product; Iv) concentrating the hot water extract of turmeric; And v) lyophilizing and pulverizing the concentrated hot pepper hot water extract to obtain a curcumin-containing turmeric extract.
The turmeric of the present invention can generally be commercially available turmeric. In the following examples, Jindo turmeric, superior turmeric and golden agricultural turmeric were used.
The step (i) of the present invention is a step of washing the sulfuric acid, which is a step of washing the prepared sulfuric acid several times with flowing water to remove foreign matter. In the following examples of the present invention, after washing the turmeric, dehydration was carried out.
The step (ii) of the present invention is a step of crushing the washed sulfur dioxide. In the following examples, the crushed powder is crushed by using a hood mixer (Hanil Electric Co., Ltd., HMF-3160S).
The step iii) of the present invention is a step of hydrothermally extracting the crushed sulfurized product. More specifically, water can be added to the crushed sulfurized product and the hot extraction can be conducted at 75-85 ° C for 1 hour. In the following examples, (SHAKING WATER BATH SW-90MW, JEIO TECH) at 80 ° C for 1 hour.
The step iv) of the present invention is a step of concentrating the hot water extract of turmeric, more specifically, the hot water extract of turmeric can be concentrated under a pressure of 15 to 30 mbar at 145-155 ° C using a rotary concentrator, The ganghwang hot-water extract was concentrated to 1/10 under a pressure of 15-30 mbar at 150 ° C using a rotary evaporator (Evaporator, product name: EYELA, N-1110).
The step (v) of the present invention is a step of lyophilizing and pulverizing the concentrated hot pepper hot water extract. More specifically, the concentrated hot pepper hot water extract is lyophilized at 5 to 15 Pa, -50 to 60 캜 for 70 to 80 hours In the following examples, the concentrated hot pepper extract was lyophilized at 5 to 15 Pa, -55 ° C for 72 hours, and then pulverized using a firefly.
The turmeric extract prepared through the above process of the present invention can contain curcumin in a concentration of 1700-3010 ppm.
The present invention also provides a food composition for improving shelf-life, comprising a turmeric extract as an active ingredient.
The extract of turmeric of the present invention contains curcumin having various physiological activities at a high concentration of 1700-3010 ppm and thus can be usefully used as a functional material.
In particular, when the corn oil extract of the present invention is processed into meat, the storage stability can be greatly improved by effectively lowering the fat acidity, volatile basic nitrogen and total microorganisms during the storage period, and the composition of the food composition .
The food composition for improving shelf-life comprising the turpentine extract of the present invention as an active ingredient may be used as an adjuvant or an additive to be added to foods, and preferably used as an additive for a source composition applied to meat such as pork, beef or chicken , A preservative, a storage stability improver and the like.
In one embodiment of the present invention, the turmeric extract may be contained in an amount of 10-90 parts by weight based on 100 parts by weight of the composition.
In another embodiment of the present invention, the food composition having improved shelf-life may include other materials that can improve shelf-life in addition to the turmeric extract.
The present invention also provides a method for improving the shelf life of meat, comprising the step of treating the turpentine extract with meat.
In order to improve the shelf life of meat, the content of the turmeric extract may be 0.1-5 parts by weight based on 100 parts by weight of meat, but the range is not particularly limited.
Examples of the meat of the present invention include pork, beef or chicken, but the type of the meat sold on the market is not particularly limited.
Hereinafter, the present invention will be described in more detail with reference to Examples. These examples are for further illustrating the present invention, and the scope of the present invention is not limited to these examples.
< Example 1>
Curcumin Containing Turmeric extract Produce
In this experiment, in order to extract curcumin effectively from turmeric, a turmeric washing process; Milling process; Hot water extraction process; Concentration process; Freeze-drying process; And a powdering process.
In detail, all three types of turmeric sulfur purchased from Table 1 were washed with water, then dehydrated. The dehydrated turmeric was crushed by using a hood mixer (HMF-3160S, Hanil Electric Co., Ltd.), and then 5 liters of water per 1000 g of the crushed sulfurized product was added. The shaking water bath SW-90 MW, JEIO TECH). The hot water extract obtained by filtering the boiled sulfurized crushed water and water was sieved to 1/10 under a pressure of 15 to 30 mbar at 150 ° C using a rotary evaporator (Evaporator, product name: EYELA, N-1110) And concentrated to a level of 10% of the original volume). The concentrated hot-water extract was lyophilized at 5 to 15 Pa, -55 ° C for 72 hours and then pulverized using a firefly. On the other hand, the boiled sulfurized crumbs and the remaining hot water-extracted pellets without water being sieved were separately freeze-dried at 5 to 15 Pa, -55 ° C for 72 hours, and then powdered by using a firefly.
In order to analyze the content of curcumin in the turmeric extract prepared through the above procedure, it was analyzed by HPLC with an internationally recognized testing institute, Korea Polymer Research Institute. As a result, it was confirmed that curcumin was contained in each sample T1-T3 (See Table 2 below).
For reference, the hot water extraction samples (T4 to T6) used in the following experiments were separated to compare the curcumin content with the hot water extract and the quality and storage characteristics when used in meat products.
< Example 2>
Of turmeric extract Pork loin treatment
The pork loin purchased from the butchers in Chungbuk province was removed by fat and fascias, and the mixture was ground to a size of 8 mm in a small size. After the preparation, 0.5 kg of each treatment was prepared. The crude turmeric extract prepared in Example 1, The pepper was mixed at the mixing ratios shown in Table 3 below, vacuum-packed for each treatment, and then used in the experiment after aging for 24 hours in a refrigerator at 4 ° C.
<1-2> Turmeric extract General ingredients, water holding capacity, pH analysis of processed pork loin
In the present experiment, moisture, crude protein, crude fat and ash (%) were measured according to the AOAC method (1990) for general composition analysis of the samples shown in Table 3 above.
The water holding capacity was measured by weighing a 2-ml tube with fine pores according to the method of Laakkonen et al. (1970), weighing exactly 0.5 ± 0.05g of the sample, placing it in a tube, weighing the sample and tube Then, the resultant was heated in a water bath at 80 ° C for 20 minutes and then cooled at room temperature for 10 minutes. After centrifuging at 2,000 rpm at 4 ° C for 10 minutes, the weight was measured and the water holding capacity was determined by the following formula.
The pH was measured by a pH meter (WTW pH 720, Germany) homogenized for 30 seconds with a stomacher (400 lab blender, seward, London, England) with 100 ml of distilled water after collecting 10 g of the sample. The repetition took an average value with 3 iterations.
- Sirloin (pork) 98.5% + Salt 0.4% + Pepper 0.1% + Ganghwangsang hot water extract or Ganghwangsang hot water extract 1%
Control: no additives
T1: Jindo turmeric hot water extract 1%
T2: Superior food Thickened hot water extract 1%
T3: Golden agricultural dried ganghwang bean hot water extract 1%
T4: Jindo cyanide hot water extraction foil 1%
T5: Supercritical food hot water extraction hot pepper 1%
T6: Golden agricultural dried ganjang bean hot water extraction 1%
As shown in Table 4, the water content of all treatments was significantly higher than that of the control, and the T5 treatment showed a significantly higher moisture level than the other treatments. In the case of fat, the treatment with hot water extract was significantly lower than the other treatments. The amount of ash added with hot water extract was significantly lower than that of the control.
- Sirloin (pork) 98.5% + Salt 0.4% + Pepper 0.1% + Ganghwangsang hot water extract or Ganghwangsang hot water extract 1%
Control: no additives
T1: Jindo turmeric hot water extract 1%
T2: Superior food Thickened hot water extract 1%
T3: Golden agricultural dried ganghwang bean hot water extract 1%
T4: Jindo cyanide hot water extraction foil 1%
T5: Supercritical food hot water extraction hot pepper 1%
T6: Golden agricultural dried ganjang bean hot water extraction 1%
As shown in Table 5, the pH was significantly higher at 0 day T6 than at other days of storage, and T4 was significantly lower at 3 days of storage than other treatments. On the 7th day of storage, T5 showed the highest level.
- Sirloin (pork) 98.5% + Salt 0.4% + Pepper 0.1% + Ganghwangsang hot water extract or Ganghwangsang hot water extract 1%
Control: no additives
T1: Jindo turmeric hot water extract 1%
T2: Superior food Thickened hot water extract 1%
T3: Golden agricultural dried ganghwang bean hot water extract 1%
T4: Jindo cyanide hot water extraction foil 1%
T5: Supercritical food hot water extraction hot pepper 1%
T6: Golden agricultural dried ganjang bean hot water extraction 1%
As a result of the water holding capacity analysis, the T3 treatment showed the lowest value as shown in Table 6 above.
<1-3> Turmeric extract Storage characteristics of processed pork loin
During the storage period, TBA, total microbial counts, and volatile basic nitrogen (VBN) were investigated for the storage stability of corn steep liquor. The storage conditions of the experiment were analyzed by vacuum packaging and stored at 4 ℃ for 7 days.
TBA (2-thiobarbituric acid) was slightly modified by Witte et al. (1970) and expressed as 2-thiobarbituric acid (TBA). 15 ml of cold 10% perchloric acid and 25 ml of tertiary distilled water were added to 10 g of sample Homogenize for 10 seconds at 10,000 rpm in a homogenizer. The homogenate was diluted with Whatman No. (DU-650, Beckman, USA) for 5 min. After filtration, 5 ml of filtrate and 5 ml of 0.02 M thiobarbituric acid (TBA) solution were added and mixed thoroughly. Absorbance at a wavelength of < RTI ID = 0.0 > Blank was the third distilled water. TBA values were expressed as mg malonaldehyde (mg malonaldehyde / kg) per 1,000 g of sample. The standard curve used was y = 0.1975x-0.0011 (r = 0.999), and y = absorbance and x = TBA were calculated.
For the volatile basic nitrogen (VBN), 90 ml of distilled water was added to 10 g of the sample using the method of Takasaka (1975) and homogenized at 10,000 rpm for about 30 seconds. 2 filter paper. Add 3 ml of the filtrate into the outer chamber of the Conway unit, add 1 ml of 0.01 N boric acid solution and 3 drops of indicator (0.066% methyl red + 0.066% bromocresol green). Glycerine was applied onto the lid and the lid was closed. 1 ml of 50% K 2 CO 3 was injected into the outer chamber, immediately sealed, and the container was stirred horizontally, followed by incubation at 37 ° C for 120 minutes. After incubation, the boric acid solution of the inner chamber was titrated with 0.02N H2SO4. The value of volatile basic nitrogen (VBN) was expressed in terms of mg (㎎%) per 100g of sample.
VBN = ((a-b) * F * 28.014 * 100) / Amount of sample
- a: Amount of sulfuric acid injected (ml)
- b: Amount of sulfuric acid injected into the blank (ml)
- f: 0.02NH 2 SO 4 standardization index
- 28.014 = 0.02NH 2 SO 4 Amount of N required to consume 1 ml
On the other hand, 90 g of 0.1% peptone solution is added to 10 g of sample using serial dilution method and homogenized for 30 seconds in a stomacher bag. Subsequently, the serially diluted samples were inoculated into PCA (plate count agar) medium and cultured at 37 ° C for 48 hours (APHA, 1992). After the incubation, counts were counted with a colony counter. The unit of total microbial count is expressed as Log cfu / g.
(cfu / g)
- Sirloin (pork) 98.5% + Salt 0.4% + Pepper 0.1% + Ganghwangsang hot water extract or Ganghwangsang hot water extract 1%
Control: no addition
T1: Jindo turmeric hot water extract 1%
T2: Superior food Thickened hot water extract 1%
T3: Golden agricultural dried ganghwang bean hot water extract 1%
T4: Jindo cyanide hot water extraction foil 1%
T5: Supercritical food hot water extraction hot pepper 1%
T6: Golden agricultural dried ganjang bean hot water extraction 1%
As a result, as shown in Table 7, TBA indicating fat licking in the storage characteristics was significantly lower than that of the other treatments at the storage day 0 and TBA value at the storage day 3 Respectively. On day 7 of storage, T1 was the lowest level. The volatile bases indicating protein decay were significantly higher in the control group than in the other treatments, and T2 and T3 were significantly higher on the third day of storage. T4 was significantly higher on the 7th day of storage and T1 was the lowest. Total microbial counts were significantly higher in T6 than in other treatments on day 0, and T2 on day 3 was significantly lower than other treatments. T6 was the highest at 7 days of storage.
The present invention has been described with reference to the preferred embodiments. It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims. Therefore, the disclosed embodiments should be considered in an illustrative rather than a restrictive sense. The scope of the present invention is defined by the appended claims rather than by the foregoing description, and all differences within the scope of equivalents thereof should be construed as being included in the present invention.
Claims (8)
Ii) pulverizing the washed turmeric;
Iii) hot water extraction of the crushed powdered product;
Iv) concentrating the hot water extract of turmeric; And
And v) lyophilizing and pulverizing the concentrated turmeric hot-water extract to produce curcumin-containing turmeric extract.
Wherein the step iii) comprises adding water to the crushed sulfurized product, and subjecting the resulting product to hot water extraction at 75-85 DEG C for 1 hour.
Wherein the step (iv) comprises concentrating the extract of turmeric hot water at a temperature of 145 to 155 ° C and a pressure of 15 to 30 mbar using a rotary concentrator.
Wherein the step (v) comprises lyophilizing the concentrated hydrous gherkin hot water extract at 5 to 15 Pa, -50 to 60 < 0 > C for 70 to 80 hours, and pulverizing it.
Wherein the turmeric extract is contained in an amount of 10 to 90 parts by weight based on 100 parts by weight of the composition.
Wherein the meat is pork, beef or chicken.
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| KR1020160006858A KR20170087176A (en) | 2016-01-20 | 2016-01-20 | Extraction of curcumin of the components of turmeric |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108047016A (en) * | 2017-12-15 | 2018-05-18 | 河北泽华生物科技有限公司 | A kind of method that bisdemethoxycurcumin is extracted from turmeric |
| KR20200069870A (en) | 2018-12-07 | 2020-06-17 | 주식회사 나온스 | Manufacturing method for tumeric extract powders(curcumin) using tumeric and colloidal dispersion solution of curcumin manufactured by the same |
-
2016
- 2016-01-20 KR KR1020160006858A patent/KR20170087176A/en not_active Application Discontinuation
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108047016A (en) * | 2017-12-15 | 2018-05-18 | 河北泽华生物科技有限公司 | A kind of method that bisdemethoxycurcumin is extracted from turmeric |
| CN108047016B (en) * | 2017-12-15 | 2021-06-22 | 河北泽华生物科技有限公司 | Method for extracting bisdemethoxycurcumin from turmeric |
| KR20200069870A (en) | 2018-12-07 | 2020-06-17 | 주식회사 나온스 | Manufacturing method for tumeric extract powders(curcumin) using tumeric and colloidal dispersion solution of curcumin manufactured by the same |
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