KR20170133944A - Production method of food additive using extract of Chamaecyparis obutsa - Google Patents

Abstract

The present invention relates to a method for manufacturing a food additive using an extract of Chamaecyparis obtuse. More specifically, the method for manufacturing a food additive comprises: 1) a step of steaming dried leaves of Chamaecyparis obtuse at 100C for 5 to 10 minutes or blanching the same at 100C for 1 to 10 seconds; 2) a step of preparing an extract of Chamaecyparis obtuse leaves by adding 1.0 to 3.0% (w/v) of the Chamaecyparis obtuse dried leaves to hot water of 80 to 100C, and leaching the same for 30 minutes to 5 hours; 3) a primary aging step of adding sodium bicarbonate or calcium carbonate to the extract of Chamaecyparis obtuse leaves, adding an antioxidant to the same, sterilizing the same, and storing the same in a jar to be aged for 2 to 5 days; 4) a pear juice obtaining step of obtaining pear juice by grinding pears; 5) a mixing step of obtaining a mixture by mixing 20 to 80 parts by weight of the pear juice in step 4) with respect to 100 parts by weight of the extract of Chamaecyparis obtuse leaves in step 3); and 6) a secondary aging step of aging the mixture at 4 to 10C for 1 to 3 days. The present invention uses superior properties of Chamaecyparis obtuse, and contains a pear extract and a phytoncide extract having excellent antibacterial activity and deodorization performance, to increase the flavor of food when added to the food and to increase storage capacity by preventing decomposition. The food additive of the present invention is bactericidal and antibacterial, has an effect of stress relief, and can be used by modern people exposed to various adult diseases such as bronchitis, asthma, rhinitis, allergy, insomnia, depression, hypertension, and the like without side effects or toxicity in vivo, thereby contributing to national health.

Description

[0001] The present invention relates to a method for producing food additive by using an extract of Chamaecyparis obuata,

More particularly, the present invention relates to a method for manufacturing a food additive, which is effective for improving the flavor of a food using a leek extract, and for removing odors and improving meat quality during cooking of the meat. will be.

Chamaecyparis Obtusa is known to release a large amount of phytoncide. Phytoncide is a generic term for bactericidal substances that plants produce to protect themselves from pathogens, insects and microorganisms. The major component of phytoncide is terpene, which has a unique directionality and is said to be the most important contributor to various forest effects such as cardiopulmonary strengthening, vascular function strengthening, respiratory strengthening, and skin sterilization.

Terpene is a kind of hydrocarbons composed of a large number of isoprene (C5H8), and plants synthesize terpenes of about 0.01 to 5% through photosynthesis of solar energy. In general, terpenes are obtained in the form of essential oils through steam distillation, compression or extraction. The amount of phytoncide released and the components contained in it vary from tree to tree. Phytoncide is known to produce much more trees than herbaceous plants or shrubs.

In particular, coniferous trees have more phytoncide emissions than hardwoods. In other words, there are a lot of rosin in many conifer trees. For the reference, the highest amount of phytoncide in the coniferous trees is 5.2 ~ 5.5 ㎖ / 100g.

In this way, the useful components of the whitening agent are effective for reducing stress, antibacterial, deodorizing and harmful substances, sedative and pleasant effects, improving allergies and skin diseases, and enhancing immune function. It is a substance that is expected to be used for modern people suffering from stress.

However, despite the usefulness of the above-mentioned flattening, there is no example yet applied to food. The present invention has been made in order to overcome the above-mentioned problems, and it is an object of the present invention to provide a method for producing a phytoncide by mixing various other functional ingredients with various kinds of extracts (powder, oil, And to provide a food additive which can be applied to various products and commercialized.

Accordingly, the inventors of the present invention have completed the present invention by developing a food additive containing carbonic acid, an antioxidant and a juice in an extract of Prunus persica, and confirming the sensory and antibacterial activity of the additive.

An object of the present invention is to provide a method for producing a food additive containing a cottonseed leaf extract having stress-relieving action, strong antibacterial action, deodorizing action, neutralization of harmful substances, sedative action, allergy and skin disease remedy work, .

In order to accomplish the above object, the present invention provides a method for producing a hair follicle comprising the steps of: 1) steaming the bovine leaf of a flat leaf at 100 ° C for 5 to 10 minutes or blanching at 100 ° C for 1 to 10 seconds in hot water; 2) adding the textured leaves to 1.0 to 3.0% (w / v) of hot water at 80 to 100 ° C for 30 minutes to 5 hours to prepare a cotton leaf extract; 3) a primary aging step in which sodium bicarbonate or calcium carbonate is added to the leek leaf extract and sterilized by adding an antioxidant, stored in a jar and aged for 2 to 5 days; 4) grinding the belly to obtain a juice; 5) mixing 20 to 80 parts by weight of the juice of step 4) with 100 parts by weight of the leishmanial leaf extract of step 3) to obtain a mixture; And 6) a second aging step of aging the mixture at 4 to 10 DEG C for 1 to 3 days.

Hereinafter, the present invention will be described in detail.

In the method for preparing a food additive of the present invention, the mixing step of 5) comprises 10 to 30 parts by weight of the extract of the early part of the extract, 10 to 30 parts by weight of the extract of the mushroom extract, The antioxidant is preferably at least one selected from the group consisting of butylhydroxyanisole (BHT), butylhydroxytoluene (BHA), ascorbic acid, citric acid and vitamin C Do.

Prunella leaves contain phytoncide which exerts stress relieving, antibacterial, deodorization and neutralization of harmful substances, sedative and pleasant effect, improvement of allergy and skin disease, and improvement of immune function. Phytoncide is a mixture of phyton (plant), which means "plant" in Greek, and cide (killer), which means sterilizing power. As a means to defend oneself, all plants can not move unlike animals and make self-defense material. These phytoncides are extracted especially from cotton trees, bamboo trees, etc., and the generic name of oriental antibiotics is phytoncide, Refers to an organic compound of the terpene system.

Recently, the forest bath, which is attracting much attention, is in contact with the atmosphere in which phytoncide is volatilized. The reason why phytoncide is attracting attention is because it is beneficial to humans, although it acts as a fatal clearing for pests, germs, fungi and bacteria. In addition, phytoncide has six efficacies. It has stress relieving action, strong antimicrobial action, deodorizing action, neutralization of harmful substances, sedative action, allergy and skin disease improvement work, and immune function increasing action efficacy.

First, in relation to the stress relief action, phytoncide has a function of reducing the stress hormone, cortisol, to alleviate the stress. Specifically, after increasing the stress on the experimental rats, the concentration of the stress hormone cortisol was measured after inhalation of four kinds of conifer essential oils including pine, pine, Cortisol concentration was reduced to less than half the best effect.

Regarding antibacterial and bactericidal effects, phytoncide has been found to have microbial inhibitory ability against Listeria, Staphylococcus, Candida and Legionella.

In connection with deodorization and neutralization of harmful substances, it neutralizes organic compounds such as formaldehyde and toluene, which cause various allergic diseases such as headache, eye and neck stigma, atopic dermatitis and rhinitis when moving into a new building, thereby creating a clean indoor environment .

Regarding the improvement of allergies and skin diseases, phytoncide inhibits the growth of house dust mites, one of the causes of atopic dermatitis and allergies.

In addition, it has been proved by experiments that Phytoncide increases memory and concentration in the learners' learning ability.

Specifically, the incoherent incense absorbed by the human body reduces beta waves in the brain waves, and increases the number of theta waves and alpha waves, thereby improving the concentration and memory by maintaining the brain function state in a more stable and efficient state. In addition, it has been proved that by relaxing stress and increasing sedation, stable condition and comfortable learning environment are created.

 In the method according to one embodiment of the present invention, the antioxidant may be at least one selected from the group consisting of butylhydroxyanisole (BHT), butylhydroxytoluene (BHA), ascorbic acid, citric acid and vitamin C , More preferably vitamin C, but is not limited thereto.

The process for producing the food additive containing the cotton leaf extract according to the present invention will be described step by step.

Step 1: Steaming or blanching of the textured leathers

The inventors of the present invention reduced the tannin content, which is a main cause of the bitter taste, by steaming or blanching the textured leaves in order to compensate for the disadvantage that the sweet taste tastes better than the sweet taste when leavened with the hot water.

Since tannin is a water-soluble substance, it is possible to appropriately reduce the contents of coloring enzymes and tannins in the flat leaves by blotting with hot water. Stiming can inhibit the activity of enzymes of the scalloped leaves to keep the degree of aging constant and soften the surface of the leaves to facilitate the elution of tannins.

However, when the tannin content of the untwisted leaves is reduced too much, the tannin content is maintained so that the unique taste and aroma of the untwisted leaves are lost, so that the unpleasant taste is reduced while the unique taste and flavor of the untwisted bean is felt.

It is preferred that the textured leaved leaf used in the present invention is produced so as to produce natural sweetness through processes such as drying, washing, temperature control, enzymatic decomposition and re-drying according to a conventional production method.

In the present invention, it is preferable to perform the steaming of the textured cotton leaf at 100 DEG C for 5 minutes to 10 minutes, and the blanching of the textured paper leaf is preferably performed at 100 DEG C for 1 to 10 seconds, more preferably 5 seconds.

According to the present invention, the total tannin content of the scalloped leaves was about 5 to 6% (w / w) when the scalloped leaves were steamed or blanched. This is about half of the total tannin content of untreated or unblotted textured leaves compared to about 12 to 15% (w / w). In the same manner as described above, there is an effect that, by pretreating the leaved backbone, the lean flavor and the sweetness of the natural leaved leaf are harmonized during the hydrothermal leaching to be a form suitable for beverage processing.

Step 2: Extraction of the scalloped leaves

The leathern leaf extracts prepared by hydrothermal extraction under the optimized extraction conditions of the leathery leaves regulated by tannin content by steaming or blanching are prepared.

It is prepared from the cottonseed extract. Preferably, 20 to 80 parts by weight of the fruit extract is contained per 100 parts by weight of the henna extract. If the added amount of the fruit extract is less than 20 parts by weight, the effect of improving the taste of the food is insignificant. If the added amount is more than 80 parts by weight, sweetness is strong. The food additive may be in the form of a liquid, paste, powder, granule, tablet or the like. The food additive of the present invention can be prepared by adding various kinds of fine linseed extracts and known food additives. In this case, the white cotton extract may be contained in an amount of 20 to 99% by weight based on the weight of the whole food additive. The white cotton extract may be extracted from at least one of the leaves and stems of the white cotton.

At least one selected from water, a lower alcohol having 1 to 4 carbon atoms, a polyhydric alcohol, or a mixture thereof may be used as an extraction solvent for obtaining the white cotton extract. As the lower alcohol having 1 to 4 carbon atoms, methanol, ethanol and the like can be used. As the polyhydric alcohol, butylene glycol, propylene glycol, pentylene glycol and the like can be used. And mixtures of water and lower alcohols, mixtures of water and polyhydric alcohols, mixtures of lower alcohols and polyhydric alcohols, or mixtures of water and lower alcohols and polyhydric alcohols.

As the extraction method, the extraction solvent may be extracted 2 to 20 times by weight, followed by hot extraction at 80 to 150 ° C for 1 to 48 hours, or 1 to 5 times by immersion at 5 to 40 ° C for 1 to 15 days have. In addition, known methods such as a reflux cooling extraction method and an ultrasonic extraction method are used. The extract obtained by using the above-mentioned extraction solvent may be obtained in powder form through filtration, vacuum concentration, freeze-drying, spray drying or the like.

 As a preferable extraction condition, the scalloped leaves are added at a concentration of 1% to 3% (w / v) in hot water of 80 to 100 ° C and extracted for 30 minutes to 5 hours. For more preferable leaching conditions, a leaved leaflet pretreated at a concentration of 2% (w / v) in hot water at 100 ° C is added and extracted for 5 hours and filtered through a 200 mesh to obtain a solid content of 0.2 to 0.3%.

In order to determine the optimum extraction conditions of the untwisted leaves, the present inventors prepared the untwisted leaf extracts at different extraction temperatures, added concentration of the untwisted leaves, and extraction time, and evaluated sensory characteristics such as taste, flavor and overall acceptability

As a result, the higher the extraction temperature, the better the sensory characteristics of the leek leaf extract. Especially, when the leaching temperature was 80 ~ 100 ℃, Therefore, the preferred leaching temperature for producing the leishmania leaf extract was determined to be 80 to 100 캜.

It was also found that the added concentration of leaved curd leaf was better than that of the leaved leaf when added at too low or high concentration. Therefore, the preferable addition concentration of the whitish leaf was determined to be 1.0 to 3.0% (w / v).

The longer the leaching time in the extraction time, the better the sensory characteristics of the leek leaf extract. However, when the leaching time exceeded 5 hours, the sensory characteristics including the overall preference were very low. Therefore, the range of extraction time was determined to be 30 minutes to 5 hours.

Step 3: Filtration of leek leaf extract

The leek leaf extract is filtered to remove precipitates formed during leaching of the leathery leaves. Filtration of the leek leaf extract can be carried out according to a conventional method. For example, a filter cloth, a membrane filter, and a centrifugation method can be used. Preferably, the complex filtration method is used in which the monocotyledonous leaf extract is first filtered through a filter cloth, and then the primary filtrate is passed through a membrane filter for secondary filtration. The filtration should be 200 mesh.

Step 4: Addition of sodium hydrogencarbonate (NaHCO3) or calcium carbonate (CaCO3)

The filtered leaved leaf extract may have a hay aroma and a negative taste mainly composed of hexanal. Therefore, sodium bicarbonate or calcium carbonate is added to neutralize and purify these negative odors and tastes to form a mild taste. Sodium hydrogen carbonate or calcium carbonate is preferably added in a concentration of 0.02 to 0.05% (w / v).

Step 5: Addition and sterilization of antioxidants

To maintain the beverage's preservability, antioxidants are added to the leek leaf extract solution of the above step and sterilized. The antioxidant is not particularly limited, and a food additive commonly used in the art can be used. Preferably, the antioxidant may be at least one selected from the group consisting of butylhydroxyanisole (BHT), butylhydroxytoluene (BHA), ascorbic acid, citric acid, and vitamin C, but is not limited thereto.

Spread the nutrient solution containing the antioxidant on the vinegar and seal it in a can or a bottle to eliminate air contact. Paste at 60 ℃ for 30 minutes or more or 90 ~ 110 ℃ for 10 ~ 20 minutes.

Step 6: Cooling

In the above step, the heat-killed cottonseed leaf extract is cooled with cooling water and dried to complete the product.

Step 7: Addition of Boar Extract

Sweet and sour pear extracts are mixed with the cottonseed extract to improve the taste of the food and increase the flavor.

According to another embodiment of the present invention, the food additive further contains an extract of Prunus mume, an extract of Prunus mume, an extract of Chrysanthemum morifolium, and a root extract. In this case, 20 to 80 parts by weight of a pear extract, 10 to 30 parts by weight of an early extract, 10 to 30 parts by weight of a mushroom extract, and 5 to 15 parts by weight of a mushroom extract are mixed with 100 parts by weight of a henna extract. In addition, it can be manufactured in various form, that is, powder or oil, and can be appropriately added to other functional foods and health drinks.

The genus Phlomis umbrosa belongs to the genus Labiatae, and its fruit is ovate, broadly ovate and enclosed by a calyx. The young seeds are used as herbs and the coarse roots are used for the ginkgo and female diseases. They are distributed in Korea and China.

And Smilax china L. is a deciduous vine plant with lilies, and its rootstock is thick and hard and stretches long on a sidewalk. The stem grows around 2m while bending each node, and there is a hook like a hook. Leaves are alternate, circular or wide elliptical, thick and shiny. The flowering period is May, the fruit is round, 1cm in diameter, and ripens in red from September to October. It is distributed in Korea, Japan, China, Philippines, Indochina etc. It grows at the forest edge of the mountain. The young seeds are eaten as herbs, and the fruit is called a blindness, a sensation, or a sparkle. Root is known to be used for arthritis, back pain, boils, etc. because it has diuretic, detoxifying, and strong wind effects.

 Cheongmyeonghwa can utilize various organs or parts (such as leaves, flowers, roots, stems, branches, bark and seeds), but preferably leaves. The leaves of Cheongmaea vine are easily harvested and have excellent antiseptic and antimicrobial effect.

 The rapid extracts and Cheongmaia japonica extracts extracted from the seedling and Rhododendron japonica have excellent antimicrobial and antioxidant activities, thereby preventing corruption and deterioration of foodstuffs, thereby enhancing long-term storage properties.

On the other hand, Sacodon aspratus is excellent in taste and fragrance and is also called as mushroom. It occurs in mountainous areas where there is a lot of decaying deciduous forest. Gut is funnel-shaped and light reddish brown. It becomes dark brown when it gets old or dried. The mushroom extract, along with the pear extract, enhances the flavor and flavor of the food.

 The extracts of the early stage, the mushroom extract, and the mushroom extract can be extracted by the same method as the above-mentioned method for extracting the white flour extract.

The present invention constituted as described above uses phytoncide extract and pear extract which are excellent in antimicrobial activity and deodorization performance by using the excellent characteristics of cotton wool, and when it is added to foods, the flavor of food is increased, Can be increased. The food additive of the present invention can be used without side effects or toxicity in vivo by modern people exposed to various diseases such as sterilization antibacterial, stress relieving, bronchial, asthma, rhinitis, allergy, insomnia, depression and hypertension, have.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the drawings. However, it should be understood that the following embodiments are provided so that those skilled in the art may understand the present invention without departing from the scope and spirit of the present invention. It is not.

≪ Example 1 > Preparation of Food Additives Containing Extract of Pruning Extracts

For ease of extraction, the leaves or stalactites are cut into 1 ~ 10cm size. It is also possible to use processing by-products such as sawdust and chips, which are generated during the processing of monofilament.

Preferably, the scalloped callus leaves are steamed at 100 DEG C for 5 minutes, then 2 to 20 times by weight of water is added to 2% (w / v) of the steamed scalloped skin leaf, After extracting the hot water for 20 hours, the solids can be filtered out to obtain a cottonseed extract. The extract solution was passed through a filter cloth to perform primary filtration, followed by secondary filtration using a cartridge filter of 0.5 mu m. To the filtrate was added 0.03% (w / v) sodium hydrogencarbonate, and then 0.05% (w / v) vitamin C was added.

The resultant extract was stored in a jar and aged for 2 to 5 days at room temperature (20 to 25 ° C) to perform a primary aging step. Through this aging process, the strong fragrance of the white flour extract is softened, and residual foreign matters can be precipitated and removed. After aging, remove only the supernatant and separate it from the sediment.

Next, a pear extract was prepared. For example, water may be added to the stomach in a weight ratio of 2 to 20 times, followed by hot extraction at 100 to 120 ° C for 5 to 20 hours, and solid matter may be filtered to obtain a stomach extract. In addition, the skin from which the skin has been removed can be cut into strips, and then grinded to obtain a pie shape. In this Example, a pear extract was used as an example of a pear extract.

Next, the first step is to add a juice to the first-stage maturing extract and mix the mixture. The blending ratio is 20 to 80 parts by weight of the juice is mixed with 100 parts by weight of the white cotton extract. In the mixing step, 10 to 30 parts by weight of the extract of the early part, 10 to 30 parts by weight of the mushroom extract, and 5 to 15 parts by weight of the mushroom extract can be further mixed with 100 parts by weight of the extract.

In the secondary aging step after the mixing, the mixture of the flatulence extract and the juice is aged at 4 to 10 ° C for 1 to 3 days. Through this aging process, the components of the jujube extract and the juice are combined with each other to produce a rich and deep taste.

The mixture of the second aged sclerotin extract and the juice can be used as a food additive without any additional processing. In addition, it has been described that a known food additive can be added to a mixture of the second aged extract and the juice.

For example, natural flavors such as plum, lemon flavor, pineapple flavor or herb flavor, natural fruit juice such as natural juice, Chlorophyllin, Flovonoid, etc., and sweetness components such as fructose, honey, sugar alcohol, sugar, An acidifier such as sodium may be added. It is also possible to use various nutrients, vitamins, electrolytes, flavors, colorants, pectic acid and salts thereof, alginic acid and its salts, organic acids, protective colloid thickeners, pH adjusting agents, stabilizers, preservatives, glycerin, A carbonating agent used in a carbonated drink, or the like may be added.

In addition, a mixture of the second aged extract and the juice may be used as a food additive through separate processing.

As an example, a mixture of the second aged sclerotin extract and the juice may be fermented. The fermentation treatment can increase the useful component by the fermentation microorganism. The mixture of the cottonseed extract and the juice may be added with rice cakes and sugar, followed by inoculation with a specific fermentation strain, followed by fermentation at 20 to 30 ° C for 2 to 8 days. Aspergillus oryzae, Aspergillus niger can be used as the fermenting bacteria. Thus, fermentation may be performed by a particular strain that has been artificially inoculated, or may be performed by a naturally inoculated strain.

<Test 1> Antibacterial experiment

In order to evaluate the antimicrobial activity of the food additives of the above-mentioned examples, antibacterial experiments were conducted using food additives as a sample. Staphylococcus aureus ATCC 6538 was used as a test strain to measure the antimicrobial activity.

The yellow bacteriophage was cultured in a liquid medium, and then cultured bacteria were diluted to adjust the initial number of bacteria to 10 ⁵ to 10 ⁶ CFU / mL. The test strain was added to 20 ml of the sample, and the mixture was allowed to stand at room temperature for 6 hours. The number of bacteria was measured. The number of bacteria counted as a control of physiological saline was expressed as the number of initial bacteria.

division Early After 6 hours Test sample 4.6 X 10 ⁶ 2.0 X 10 ⁶

As a result of the above Table 1, the initial number of bacteria was reduced to 2.0 × 10 ⁶ after 6 hours at 44.6 × 10 ⁶ . From these experimental results, it can be confirmed that the food additive of the present invention can inhibit the propagation of harmful microorganisms and increase the preservability of the food.

<Test 2> Sensory evaluation

In the food additive of the above example, the pork flesh of the pigs was boiled for one day and then boiled in the miso broth to prepare the meat. Sensory evaluation was carried out to examine the degree of preference of prepared fish as test sample. As a control sample, the flesh of the pig was boiled in the broth without the process of putting it on the food additive of the above example.

In the panel, 10 adults (5 males and 5 females) were selected and two samples were presented at a time. The number of repetitions of the sample was set to 3 times in 10 times, and the appearance, Were evaluated by the following 9 point scale method. The results of the sensory test are shown in Table 2 below

division Exterior flavor incense Overall likelihood Test sample 7.84 8.59 8.62 8.35 Control sample 7.70 5.63 4.45 5.81

Referring to the results of Table 2, there was no significant difference in overall appearance. However, there were many differences in taste and aroma. It can be seen that the pork meat cooked in the food additive has the characteristic smell of the meat removed and the meat is softened and the flavor is improved.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, but, on the contrary, This is possible.

Claims (3)

1) steaming the dried leaves of the filamentous foliage at 100 ° C for 5 to 10 minutes or blanching at 100 ° C for 1 to 10 seconds in hot water;
2) adding the textured leaves to 1.0 to 3.0% (w / v) of hot water at 80 to 100 ° C for 30 minutes to 5 hours to prepare a cotton leaf extract;
3) a primary aging step in which sodium bicarbonate or calcium carbonate is added to the leek leaf extract and sterilized by adding an antioxidant, stored in a jar and aged for 2 to 5 days;
4) grinding the belly to obtain a juice;
5) mixing 20 to 80 parts by weight of the juice of step 4) with 100 parts by weight of the leishmanial leaf extract of step 3) to obtain a mixture; And
6) a second aging step of aging the mixture at 4 to 10 DEG C for 1 to 3 days.
[7] The method according to claim 1, wherein the step 5) comprises mixing 10 to 30 parts by weight of the extract of the early part, 10 to 30 parts by weight of the mushroom extract, 5 to 15 parts by weight of the mushroom extract, &Lt; / RTI &gt; by weight of the food additive.
The food additive according to claim 1, wherein the antioxidant is at least one selected from the group consisting of butylhydroxyanisole (BHT), butylhydroxytoluene (BHA), ascorbic acid, citric acid and vitamin C. Way.