KR20180044150A - Method for Preparing Shindari Using an Extract of Korean Dendropanax - Google Patents

Abstract

Disclosed is a method for producing Shindari, a traditional beverage in Jeju, with enhanced taste and preference by using a Dendropanax morbiferus H. Lev. extract.

Description

Technical Field [0001] The present invention relates to a method for preparing an extract of Shingari,

The present invention relates to an extract of Dendropanax morbifera ).

Thin legs are low-concentration alcoholic beverages that are fermented with rice, boiled rice, or rice that has begun to rest slightly. It is a traditional drink in Jeju. It is also referred to as a primordial or tangible. It is derived from using it when it is difficult to keep the leftover rice. When the rice is fermented and it becomes smutty and can not recognize the shape, it is sieved to sieve raw or boiled. It is fermented for one day or two days in summer and 5 or 6 days in winter. Due to the short fermentation period, the dietary fiber is low to 1%, and sour taste and sweet taste are strong. Thick legs are similar to rice wine with barley (or rice), yeast, and water, but have a short fermentation period and low alcohol content, similar to yogurt than rice wine.

As interest in health has increased recently, there has been a growing interest in using a beneficial fermenting bacteria for the body. It is known that the effect of the back leg on the improvement of the intestinal health and the improvement of the dementia is known, and attempts are being made to apply it to new fields such as cosmetics as well as foods using the useful ingredients. A known study has shown that the composition of rice husk fermented with yeast (Kim SC, 1998, Master thesis, Jeju National University of Korea, pp 3-5) Soc Food Sci Nutr 28 (5): 1017-1021), a study on the characteristics of hoof legs prepared by adding citrus fruits (Kim HS, 2011. Master thesis, Jeju National University of Korea, 40p) (Kim S et al., 2015. Korean J Food Cook Sci. 31 (1) 009 ~ 017), and a method of manufacturing a foot rest with improved presentation (Korean Patent No. 1399625).

Wildwood is a sub tropical evergreen broad-leaved arboreous tree belonging to Araliaceae and is one of the native plants of Jeju Island. It has been reported that about 30 species are distributed in Southeast Asia, but native to Korea is native species of 1 genus and 1 species. It grows only in the southwest coast of mild climate and Jeju Island (Korean J Biotechnol Bioeng 10 (4): 393-400, 1995; J Nat Prod 59 (8): 748-753,1996). The antioxidant activity and the anticancer activity (Mokchae Konghak 26 (3): 73-80, 1998), the immunoenhancing activity (Ethnopharmacol J 90 Food Chem 141 (3): 1947-1955, 2013) and antidiabetic activity (Korean J Nutr Health 47 (6): 394-402, 2014).

The present invention has been completed by confirming that the whiteness, such as skin whitening activity, antioxidant, anticancer activity, and the like, are enhanced when the whitening legs are manufactured.

It is an object of the present invention to provide a method for producing hoof legs using an extract of Hwangchujang.

Other and further objects of the present invention will be described below.

As shown in the following examples and experimental examples, the inventors of the present invention confirmed that the addition of Hwangchujang extract to the production of hoof legs promotes the proliferation of lactic acid bacteria and increases the preference degree such as flavor, It was confirmed that some of the hoofed paws (hereinafter referred to as "paw paws") which caused a feeling of discomfort to the consumers of the floor were partially reduced. In order to further reduce hoarseness, the present inventors selected 50 natural products of the edible natural products listed in Table 1 of the Food Code (Food Standards and Standards) (5 ~ 10 sensory evaluators), and the sensory evaluations were carried out on a small number of agents. The sensory evaluations were carried out on leaves of persimmon leaves, leaves of leaves, citrus peel powder, Leaf powder, possible leaf powder, perennial leaf powder, line extruded leaf powder, Jeju bamboo sage leaf powder, and mint leaf powder were selected and sensory evaluation (sensory evaluation agent 30 persons) The natural products that can reduce the peculiar odor of the hoof without harming the inherent flavor of the hoof legs among these natural products are citrus (Wenzhou citrus) peel powder, Jaro leaf powder, Differdange cob powder, were selected from six different natural products such as wire extortion leaf powder.

The present invention provides a method for producing hoof legs using the extract of Hwangcholgwa extract according to the present invention, comprising the steps of (a) adding water to a grain powder, and (b) Characterized in that the extract is added to the hydrolysis step or added before or after the inoculation of the lactic acid bacteria in the fermentation step. Preferably, in order to further reduce the specific odor of hoof legs, Characterized in that at least one natural powder selected from the group consisting of citrus fruit (Citrus citron) peel powder, Jaro leaf powder, fine long leaf powder, percutaneous main fruit tree powder and preharled leaf powder is added before and after inoculation of the lactic acid bacteria in the fermentation stage.

In the present specification, the above-mentioned " Hokutogi extract " means an extract obtained by using Hwangchujang leaves, stem, or mixture thereof to be extracted with water, ethanol or a mixed solvent thereof. Preferably, the extract is water extract or hot water extract do. These extracts can be used in the form of filtrate from which the extract residue is removed or in the form of concentrated liquid extract or solid extract from which the extraction solvent has been removed by freeze drying, vacuum drying, hot air drying, spray drying and the like.

In the method of the present invention, the cereal may be any grain as long as the lactic acid bacteria contains a sugar component available as a carbon source. Examples of such cereals include rice (white rice), glutinous rice, rice, wheat, rye, barley, oats, barley, millet, blood, buckwheat, corn, yulmu or mixtures thereof. Preferably, Rice, glutinous rice and barley.

In addition, in the method of the present invention, the singer may be an amount that does not inhibit fermentation by lactic acid bacteria in consideration of an intended end product (beverage, porridge, etc.) , Preferably from 2 to 5 parts by weight of the grain powder.

In addition, in the method of the present invention, fermentation may be carried out by inoculating lactic acid bacteria after the fermentation, but fermentation may be effected by adding fermentation or malt (malt) to facilitate fermentation by lactic acid bacteria May be preferred. The saccharification step may be performed in a temperature range of 60 to 100 DEG C for about 20 minutes to 2 hours in consideration of the amount of grain powder used, The malt may be added at a temperature suitable for the activity of a saccharifying enzyme such as? -Amylase,? -Amylase, or maltase of malt, specifically about 60 占 폚 for about 20 minutes to 3 hours.

In the method of the present invention, the lactic acid bacteria to be inoculated after the hydration may be any lactic acid bacteria without any particular limitation. Specifically, Lactobacillus sp . , Streptococcus sp . , Pediococcus sp . sp . ), Leuconostoc sp. Lactic acid bacteria ( Leuconostoc sp . ), Bacillus sp. Lactis ( Weissella sp . ), Bifidobacterium lactic acid bacteria ( Bifidobacterium sp . ) Or a combination thereof. More specifically, Lactobacillus plantarum , Lactobacillus delbrueckii , Lactobacillus bulgaricus , Lactobacillus casei , , Lactobacillus brevis , Lactobacillus acidophilus , Lactobacillus pentosus , Lactobacillus sakei , Pediococcus pentosaceus , and the like. Pediococcus S. cerevisiae , Lactococcus lactis , leuconostoc citreum , Leuconostoc mesenteroides , Weissella < RTI ID = 0.0 > koreensis ), Bifidobacterium bifidum ) and the like can be used. These lactic acid bacteria can be directly separated and cultured according to the production method of traditional yeast, etc., or they can be purchased and used on the market.

In the method of the present invention, fermentation (i.e., cultivation of lactic acid bacteria) after inoculation of the lactic acid bacteria can be carried out at a temperature of 15 to 45 캜, particularly at a temperature of 25 to 35 캜. When the fermentation temperature is lower than the above range, the fermentation rate may be slowed, and an undesired fermentation product may be generated, which may deteriorate the flavor of the legs. If the fermentation temperature is higher than the above range, Likewise, unwanted fermentation products can damage the flavor of the legs. The fermentation time may be 1 to 5 days, preferably 1 to 3 days, depending on the fermentation temperature.

In addition, in the method of the present invention, the extract may be added in an amount of 0.1 to 2.0 parts by weight based on 100 parts by weight of the grain powder based on the powdery extract from which the extraction solvent has been removed. If it is added in an amount of less than 0.1 part by weight, the effect of improving the flavor and specific odor reducing effect of the whitish leg due to the addition of the extract is not enough, and if it is added in an amount exceeding 2.0 parts by weight, .

In the method of the present invention, at least one natural powder selected from the group consisting of citrus (citrus citrus) peel powder, Jaro leaf powder, fine pole powder, Parts by weight to 5.0 parts by weight. In this case, if it is added in an amount of less than 0.1 part by weight, it is not possible to sufficiently attain the effect of reducing specific scars due to the addition of these natural substances, and if it is added in an amount exceeding 5.0 parts by weight, inherent flavor of the scallops may be deteriorated.

As described above, according to the present invention, it is possible to provide a method for producing a scraped leg with improved flavor and reduced specific odor by using the extract of Eustachian japonica. Reduction of hoof peculiar to the consumer, especially younger consumers, by using citrus fruit (Citrus citrus fruit) peel powder, Jaro leaf powder, fine pole leaf powder, cornstarch fruit powder, The effect can be further enhanced.

Hereinafter, the present invention will be described with reference to Examples and Experimental Examples. However, the scope of the present invention is not limited to these examples and experimental examples.

< Example > Hoof leg Manufacturing example

< Example  1> Hoof leg Manufacturing example  One

2 L of 5-fold weight of purified water was added to the grain powder (weight ratio of 1: 1: 1 of rice powder, glutinous rice flour and barley flour), stirred and heated at 80 to 90 ° C for 30 minutes, cooled to room temperature, 20 parts by weight of lactic acid bacterium-derived traditional yeast powder on the basis of 100 parts by weight and 1.5 parts by weight of Hulchic acid extract on the basis of 100 parts by weight of grain powder were mixed and fermented for 2 days at a temperature of 30 캜. The extract of Hwacheon-gil was prepared by adding 3 times the weight of water to the dried crushed leaves and the stem-dried pulp, and drying the mixture at 90 to 100 ° C for 6 hours. After extraction at temperature, the extract was filtered to remove the extract residue, and the product obtained in powder form by concentration under reduced pressure and lyophilized was used.

< Example  2> Hoof leg Manufacturing example  2

2 L of 5-fold weight of purified water was added to the grain powder (1: 1: 1 weight ratio of rice powder, glutinous rice flour and barley flour), stirred and heated at 80 to 90 ° C for 30 minutes, cooled at room temperature, 20 parts by weight of lactic acid bacterium powder, 2 parts by weight of extract of Hwangchulchae and 100 parts by weight of grain powder were mixed with 2.5 parts by weight of Citrus unshiu citrus peel powder, followed by fermentation at 30 ° C for 2 days To produce a hoof leg.

< Example  3> Hoof leg Manufacturing example  3

Except that 2.5 parts by weight of citrus peel powder was replaced with 2.5 parts by weight of Achillea millefolium L.) leaf powder.

< Example  4> Hoof leg Manufacturing example  4

Except that 2.5 parts by weight of citrus peel powder was replaced with 2.5 parts by weight of a thin rod ( Dontostemon dentatus leaf powder.

< Example  5> Hoof leg Manufacturing example  5

Except that 2.5 parts by weight of citrus peel powder was replaced with 2.5 parts by weight of perennial plant Dontostemon dentatus fruit powder was used to prepare the hoof legs.

< Example  6> Hoof leg Manufacturing example  6

Except that 2.5 parts by weight of citrus peel powder was used instead of 2.5 parts by weight of Asperula odorata L.) leaf powder.

< Comparative Example > Hoof leg  compare Manufacturing example

The foot was prepared in the same manner as in <Example 1>, except that the extract was not used. Specifically, 2 L of 5-fold weight of purified water was added to a grain powder (weight ratio of 1: 1: 1 of rice flour, glutinous rice flour and barley flour), stirred and heated at 80 to 90 ° C for 30 minutes, cooled to room temperature, 20 parts by weight of lactobacillus ternobacteria powder was added to 100 parts by weight of grain powder, and the resulting mixture was fermented at 30 캜 for 2 days to prepare a thickened leg.

< Experimental Example > Total number of lactic acid bacteria, polyphenol content and sensory evaluation

< Experimental Example  1> Total number of lactic acid bacteria

The number of viable cells of lactic acid bacteria was determined by aseptically sampling the samples and diluting them with sterilized 0.85% physiological saline. The pour plate method (Vanderzant, CH, et al., Compendium of Methods for the Microbiological Examination of Foods, 3rd ed. American Health Association, p. 80, 1992) and cultured at 37 ° C for 48 to 72 hours inoculated on MRS agar medium. The number of colonies formed was counted.

The results are shown in Table 1 below.

 Total number of lactic acid bacteria (CFU / mL) division Number of lactic acid bacteria Example 1 5.7 x 10 ⁷ Example 2 5.4 × 10 ⁷ Example 3 5.6 x 10 ⁷ Example 4 5.5 × 10 ⁷ Example 5 6.2 × 10 ⁷ Example 6 5.3 × 10 ⁷ Comparative Example 3.7 × 10 ⁷

 As to the total number of the lactic acid bacteria, the cases of Examples 2 to 6 in which the extract was used increased from 43.2% (Example 6) to 67.6% (Example 5) in comparison with the Comparative Example in which the extract was not used. Lt; / RTI &gt; These results showed that the extract of Ganoderma lucidum showed the effect of promoting the proliferation of Lactobacillus acidus, and the citrus peel powder, Jaro leaf powder, the possible leaf powder, the perennial leaf powder and the line extract powder This shows that fermentation by lactic acid bacteria is not inhibited without antimicrobial activity against the lactic acid bacteria.

< Experimental Example  2> Total polyphenol  Measurement of content

The total polyphenol content was measured by the principle that the Folin-Ciocalteu reagent was reduced to molybdenum blue as a result of the reduction by the polyphenolic compound of the extract (Method. Enzymol. 299: 152-178 1999). Specifically, 100 μl of the sample was added with 2% Na ₂ Cl _{3, and} then 100 μl of a 50% Folin-Ciocalteu reagent was added thereto. The mixture was vortexed for 30 seconds and allowed to stand in a dark place for 30 minutes. The absorbance of the reaction solution was measured at 750 nm (DU-650, Beckman Coulter, Anaheim, CA, USA). Calibration curves were prepared using gallic acid (Sigma Chemical Co., St. Louis, Mo., USA) as a standard, and the total polyphenol content was expressed as garlic acid equivalent (GAE / mL) per mL of sample.

The results are shown in [Table 2] below.

Total polyphenol content (GAE / mL) division Total polyphenol content Example 1 840.1 + - 42.4 Example 2 866.1 ± 72.7 Example 3 844.1 ± 36.5 Example 4 864.1 ± 52.5 Example 5 872.1 ± 73.5 Example 6 862.1 + - 47.6 Comparative Example 835.5 + - 66.5

The results of the above Table 2 show that the total polyphenol content slightly increases in comparison with the comparative example in which the extract was added to citrus fruit powder or the like, I did.

< Experimental Example  3> Sensory evaluation

The sensory evaluation was conducted against 30 male and female agents who informed the purpose. The evaluation items were 5 points (excellent: 4 points: excellent, 3 points: normal, 2 points: excellent, 5 points: excellent, Point: bad, 1 point: very bad).

The results are shown in [Table 3] below as mean values and standard deviations.

Sensory evaluation result division Chromaticity incense flavor Likelihood Example 1 3.6 ± 0.6 3.2 ± 0.5 4.1 ± 0.5 3.6 ± 0.2 Example 2 3.2 ± 0.5 3.9 ± 0.4 3.8 ± 0.4 3.8 ± 0.6 Example 3 3.5 ± 0.7 4.2 ± 0.6 4.1 ± 0.3 4.3 ± 0.4 Example 4 3.7 ± 0.3 4.4 ± 0.3 3.8 ± 0.4 3.9 ± 0.3 Example 5 3.4 ± 0.3 3.9 ± 0.2 4.3 ± 0.6 4.1 ± 0.5 Example 6 3.3 ± 0.5 4.3 ± 0.5 3.9 ± 0.3 3.9 ± 0.4 Comparative Example 4.1 ± 0.5 2.7 ± 0.4 2.5 ± 0.3 2.8 ± 0.6

When the results of the above Table 3 are referred to, it can be seen that when the extract was added, the chromaticity was lowered (darkened) and the taste and the degree of preference were increased. In case of incense, the citrus fruit powder , Jaro leaf powder, Possible leaf leaf powder, Perilla leaf powder and Sunburst leaf powder were added, the evaluation of fragrance was increased and some overall preference was also increased. Especially, these natural substances added to reduce specific odor did not lower the taste and palatability of hoof legs, and even some natural products showed a favorable tendency in these evaluation items. The present inventors believe that the reason why the addition of the natural products used for the addition or the specific reduction of the extract of Hwangchu-wood extract increases the taste or the degree of preference is due to the change of the organic acid composition due to the fermentation with the increase of the number of lactic acid bacteria. The results of the sensory evaluation on the chromaticity showed that the chromaticity was lowered as a result of measuring the L value (brightness of color), a value (red degree) and b value (yellow degree) As a result similar to the case of Misaseh, the present inventors believe that these results are attributable to the natural materials added to the extracts of Douglas or to reduce the specific odor.

Claims (6)

(a) a step of adding water to the grain powder, and
(b) fermenting lactic acid bacteria after inoculation,
The extract of Huangchu tree is added to the hydrolysis step or added before or after inoculation of the lactic acid bacteria in the fermentation step,
The extract is a water extract or a hot-water extract of a leaf, a stem or a mixture thereof.
A method for the production of hoof legs using the extract of.
The method according to claim 1,
Wherein the cereal flour is rice flour, glutinous rice flour, barley flour or a mixture thereof.
The method according to claim 1,
Wherein the hydrangea is composed of 2 to 5 parts by weight of the grains powder.
The method according to claim 1,
Wherein the fermentation after inoculation is performed at a temperature of 25 ° C to 35 ° C for 1 to 3 days.
The method according to claim 1,
Wherein said extract is added in an amount of 0.1 to 2.0 parts by weight based on 100 parts by weight of the grain based on the powdery extract from which the extraction solvent has been removed.
The method according to claim 1,
Wherein at least one natural product powder selected from the group consisting of citrus peel powder, Jaro leaf powder, fine long leaf powder, percutaneous main fruit tree powder and pre-emergence leaf powder before and after inoculation of the lactic acid bacteria in the above step To 5.0 parts by weight based on the total weight of the composition.