KR20180102890A - Anti-Oxidant Yanggeng Containing Aged Chestnut Inner shell - Google Patents

Abstract

The present invention relates to a red bean jelly having excellent antioxidant effect and preference by comprising aged shells of chestnuts or an extract thereof, which eliminates a repulsion caused by a bitter taste by processing the chestnut shells which are agricultural wastes and enhances antioxidant activity. More particularly, the present invention relates to an aged chestnut shell red bean jelly in which aged chestnut shells aged by steaming or an extract of the aged chestnut shells is coagulated by using agar to enhance physical properties, palatability and antioxidant properties of the red bean jelly.

Description

{Antioxidant Yanggeng Containing Aged Chestnut Inner shell}

More particularly, the present invention relates to a process for producing a fermented soybean oil, which comprises processing the fermented milk waste, which is an agricultural waste, It is about yokan.

Yang yang is a kind of dessert which is made by putting the boiled red bean into the sieve and putting sugar and agar into the mold. Yangyang is soft and has a high preference as a favorite food for children and elderly. Agar, one of the major raw materials of the yam, has a large amount of minerals such as calcium, sodium, potassium, and magnesium, which are dried by dehydration or compression dehydration, which is made by dissolving umbrella, a kind of marine algae. Therefore, it helps the improvement of the body function of the elderly who are concerned about the growth of children or osteoporosis, and recently it has been attracting attention as a diet food.

Recently, in addition to red bean jelly, various varieties of main ingredients have been developed such as chestnut yam, mung bean yam, pea yam, sweet potato yam, zucchini yam, In addition, recently, interest in health has been increasing, and the use of yanggang, which is highly palatable and easy to ingest, has been utilized to provide a more comfortable and pleasant health-promoting useful substance. The red ginseng yangeng (Korean Patent No. 10-0438391 (Registered trademark) No. 10-1667992), black garlic yanggang (registered trademark 10-0939706), etc. have been developed. However, since these functional melons have a great influence on the physical properties depending on the constitution of the material, they affect the hardness, chewiness, gumminess, etc. and can deteriorate the overall physical properties such as hardness and breakage. In addition, even if the function is excellent, if the flavor of the useful ingredient itself is strong, the palatability is lowered when it is made into the yam, so the merits of the yam yang itself can not be saved.

Studies on antioxidants have been continuously carried out because it is known that intracellular oxidative stress caused by reactive oxygen species is closely related to cancer, as well as to metabolic diseases such as aging, inflammation, cardiovascular diseases and diabetes. In addition, the interest in healthy life is steadily increasing as the living standard of our country increases. Accordingly, researches for using physiologically active substances contained in plants for the prevention and improvement of diseases have been actively conducted, and interest in the development of health foods and functional foods is increasing.

It contains polyphenols such as Flavonol and Quercetin, which protects against hepatotoxicity caused by alcohol, moisturizing effect on the skin, and oxidative oxidation by active oxygen which promotes the internal aging of the body. Inhibits damage or eliminates free radicals, and inhibits pigmentation due to excessive formation of melanin pigment in the skin, thereby exhibiting a whitening effect. However, due to its pungent taste, its utilization as a food material is low and most of it has been discarded at night. In recent years, various studies have been conducted to utilize UFI having various active ingredients together with recycling of resources and reduction of waste. For example, Japanese Patent Application Laid-Open No. 10-2016-0072382 discloses a fermented beverage in which the fermented milk is fermented using microbial strains to reduce the taste and extend the shelf life. Japanese Patent Application Laid-Open No. 10-2014-0103439 discloses a fermented beverage, Hydrothermal extract or its fermented product is effective for the prevention and treatment of allergic skin diseases. However, because of the low taste of the yulpie, the yin yang added with it was not developed.

Patent No. 10-0438391 Patent No. 10-1667992 Patent No. 10-0939706 Published Japanese Patent Application No. 10-2016-0072382 Published Japanese Patent Application No. 10-2014-0103439

It is an object of the present invention to provide a functional yoke which can be easily ingested with a higher degree of preference in terms of reduced brittleness of the yulpie and improved functionalities as well as significantly improved antioxidative properties.

Another object of the present invention is to improve the problem of the yoke according to the prior art and to provide the yoke having improved physical properties that are not so fragile but easily fragile.

In order to accomplish the above object, the present invention relates to a method for preparing a fermented soybean paste, which comprises aging a fermented or fermented jujube fermented or fermented fermented liquor with an agar to enhance the physical properties and palatability and antioxidant properties of the fermented fermented liquor, will be.

As described in Patent Application No. 10-2017-0022929, which is a separate patent of the present inventor, when the yeast is matured and matured, the yeast is greatly reduced in taste and the sugar content is greatly improved, thereby solving the problems of the conventional yeast . Furthermore, the antioxidant activity, as assessed by total phenol content, DPPH radical scavenging ability, and hydroxyl radical scavenging activity, increased by 10 times in comparison with that of viability. This is a remarkable effect as compared with the case where the antioxidative activity was improved by about 10% in the fermented product of UFI compared with UFI in the patent document 10-2014-0103439.

For example, in the aged rhizome of the present invention, aged rhizome comprises (A) prickly rhizome; (B) primary aging of the prickly puddings at 70 to 90 DEG C and 80 to 98% relative humidity for 12 to 36 hours; (C) secondary aging of primary aged hulls at 45-55 ° C and 80-95% relative humidity for 12-36 hours; And (D) further aging the secondary aged hull by 45 to 55 ° C and 80 to 95% relative humidity for 5 to 15 days. According to the above production method, the production of harmful substances by carbonization can be suppressed while the aging time is shortened, and the production of useful substances can be maximized.

In the preparation of the agar-agar, the cycle (B) and (C) may be repeated two to five times before the step (D). By repeating the cycle, the color becomes darker, the sugar content becomes higher, and the antioxidant effect increases.

In addition, the aged peel of the present invention may be further dried to facilitate storage and distribution after aging.

In the aged potato yam, preferably the aged potato or the extract thereof is contained in an amount of 1 to 5% by weight based on the total weight. When the ripening mortar is used as it is, it may be added in the form of a powder, or may be added in the form of a piece so as to save the texture of the ripening itself. When the content of the extract was too low, the effect of addition of the aging period was not remarkable. When the content of the aging period was too high, the degree of preference was lowered.

The aged ufpy melon according to the present invention is prepared by adding 1 to 5% by weight of an extract of agar-ripe or agar-ripe to sugar and the total weight of the agar in a solution prepared by dissolving agar in water, stirring the mixture while heating, . In the case of further inclusion of sediment, it may be added together with the addition of the extract of the aged pupa or the aged pupa. At this time, the used amount of agar, sugar, and sediment can be used in the conventional range used in the production of the melon by conventional techniques, and those skilled in the art will be able to easily set the compounding ratio based on the prior art. The extract is obtained by extracting the aged vetch with water or alcohols and then concentrating the extract. The lower the extraction temperature, the longer the extraction time. The lower the amount of water or alcohol used, the more time and the extraction time will be. Therefore, it is also easy to determine the optimum conditions for the extraction conditions, time, something to do. In addition, the aged potato jellyfish according to the present invention may be prepared by using an extract obtained by extracting the aged jellyfish which corresponds to 1 to 5% by weight based on the total weight of water in the above-described conventional method for producing yoke.

At this time, sugar may be used as the sugar, and it is more beneficial to health instead of sugar, and oligosaccharides may be used to increase the sensibility by adding gloss to yam and sugar or oligosaccharide may be mixed to produce aged yam.

The fermented milk of the present invention may be prepared by solidifying only the fermented milk or its extract together with the sugar without using a separate sediment, but may also be produced including the sediment. The sediment is based on being produced from beans, and the beans include both beans and red beans. You can also use pumpkin, sweet potato or night balsam according to your preference instead of burying the beans.

As described above, according to the aging method of the present invention, the fermented milk is fermented by the fermentation of the fermented liquor, which is a problem of the conventional fermented liquor, .

In addition, the jujube has a moisturizing effect, so that the strength of the potato is greatly lowered, so that it is soft and can not be easily broken.

In addition, the present invention can provide a new utilization method of UUFI which is being discarded as agricultural by-products, and can recycle resources, reduce waste, and improve income of farm households.

FIG. 1 is a graph showing the change in the total phenol content of the fermented soybean curd according to the content of aged peel.
FIG. 2 is a graph showing the change of DPPH radical scavenging ability of the fermented soybean curd according to the content of aged peel.
FIG. 3 is a graph showing the change in the hydroxy radical scavenging ability of the fermented soybean according to the content of aged hull.

Hereinafter, the present invention will be described in more detail with reference to the following examples. However, these embodiments are merely examples for explaining the content and scope of the technical idea of the present invention, and thus the technical scope of the present invention is not limited or changed. It will be apparent to those skilled in the art that various changes and modifications can be made within the scope of the technical idea of the present invention based on these examples.

[Example]

Example 1: Preparation of aged hull

The outer shell was removed from the night purchased from the Oh Jung-dong agricultural and marine products market in Daejeon, 750 g of makgeolli (Daejeon rice wine, alcohol 7%, Daejeon casting Co., Ltd.) was added to 280 g of urine, and the mixture was immersed for 24 hours at room temperature. Then, they were put in a thermo-hygrostat and then aged at 80 ° C and 95% relative humidity for 24 hours at high temperature. After the high temperature aging was completed, the internal temperature of the thermo-hygrostat was lowered to 50 ° C and the temperature was matured at a relative humidity of 90% for 48 hours. The above high-temperature aging-low-temperature aging process was repeated two more times and then aged at 50 ° C and 90% relative humidity for 10 days at low temperature and then dried.

Example 2: Preparation of aged yelp persimmon

1) Preparation Examples 1 to 3: Preparation of aged paprika red bean jam using aged potato powder

(Daedoofood, Jeonbuk, Korea), agar (Msagar, Gyeongnam, Korea), fructooligosaccharide and sugar (CJ CheilJedang, Seoul, Korea) were used as the fermented milk powder prepared in Example 1, To prepare yam. The mixing ratio (weight ratio) is shown in Table 1.

Briefly, agar was added to water and dissolved by heating for 15 minutes with stirring. Then, the bean jam and the aged juli powder were added and the mixture was heated for 1 minute with stirring. Fructo-oligosaccharide and sugar were added, and the mixture was further heated for 10 minutes, poured into a mold, and stored at room temperature for 24 hours.

2) Preparation Example 4: Preparation of aged paprika red bean jelly using aged urea hot water extract

12 g of dried mature mushrooms were added to 150 mL of water and boiled for 1 hour. The mushrooms were filtered to obtain mature mushrooms. Except that water was added to the aged jujube extract instead of water to adjust to 150 mL.

3) Preparation Example 5: Preparation of aged paprika red bean jelly using aged urea hot water extract

12 g of dried mature muffins were added to 150 ml of water and boiled for 1 hr. The mature muffle was filtered and then concentrated to prepare a mature muffle extract. The ripened jellyfish jellyfish was prepared by the same method as in Preparation Example 2 except that the ripened jellyfish extract was used in place of the ripened jellyfish powder.

4) Production Example 6: Preparation of aged hermaphrodite melon

2 g of agar was added to 200 g of water and dissolved by heating with stirring for 15 minutes. Then, 10 g of the aged sulphate powder was added and the mixture was heated for 1 minute with stirring. 15 g of fructooligosaccharide and 10 g of sugar were added, and the mixture was further heated for 10 minutes, poured into a mold, and stored at room temperature for 24 hours.

Example 3: Evaluation of the characteristics of aged yam

The characteristics of the yoke according to Comparative Examples and Production Examples 1 to 3 were evaluated. The results were expressed as means and standard deviations, and the results were analyzed by SPSS 21.0 (Statistical Package for Social Science, Chicago, IL, USA) Duncan's multiple range test was used to test the significance of differences between samples. In the following table, different alphabetical subscripts indicate significance in the range of p < 0.05.

Moisture content measurement

To measure the water content of the melon, approximately 1.5 g of each sample was accurately taken and measured using an infrared moisture meter (ISCO, US / Retriever 500, Sartorius, Lincoln, Nebraska, USA) The average values are shown in Table 2 below.

As shown in Table 2, the moisture content was significantly increased with increasing the amount of aged hulls. This suggests that the ripening period has an effect of retaining moisture.

Sugar and reducing sugar measurements

5 g of the sample was homogenized with 45 mL of distilled water and centrifuged at 3,000 rpm for 15 minutes. Soluble solids content (° Brix) was determined by using a supernatant (N-1E Brix 0-32%, Atago, Tokyo, Japan) taking the supernatant. Absorbance was measured at 550 nm by colorimetry with dinitrosalicylic acid (DNS) using a spectrophotometer (UV-1800 240 V, Beckman, Fullerton, CA, USA) as a sample of sugar content. Standard curves were prepared by reacting glucose (Duksan Pharmaceutical Co., Asan, Korea) at different concentrations.

As shown in Table 3, the sugar content and reducing sugar were significantly lower with increasing sugar content.

pH and acidity measurement

4 g of the sample was placed in a bag mixer (Model 400, Interscience, Mourjou, France) with 36 mL of distilled water and homogenized. After centrifugation at 3,000 rpm for 15 minutes (Combi-514R, Hanil, Anyang, Korea), the supernatant was taken and pH was measured with a pH meter (420 Benchtop, Orion Research, Beverly, DC, USA). The acidity was measured by the same method as the pH, and 10 mL of the supernatant was taken and the total amount of acid was calculated by converting the amount of 0.1 N NaOH (mL) required to reach the pH 8.3 into the citric acid content (%).

Table 4 shows the measurement results of pH and acidity of the melon juice according to the addition amount of the aged yulpie.

Chromaticity measurement

The color of the sample was changed by 20 g and uniformly mixed. After 10 g of the sample was mixed, a colorimeter (D-1001 DP, Nippon Denshoku Co., Tokyo, Japan) Whiteness, redness, and yellowness were measured four times and expressed as average values. The standard color value was a calibration plate with an L value of 97.01, a value of 6.61, a b value of -0.91, and a ΔE value of 0.04, and the measurement results are shown in Table 5. From Table 5, it can be seen that the lightness and yellowness are decreased and the degree of redness is increased as the addition amount of the ripening period is increased.

Texture measurement

The specimens were cut into 1.5 × 1.5 × 1.5 cm, and then analyzed by a texture analyzer (TA / XT2, Stable Micro System Ltd., Surrey, England) were used to measure the texture characteristics of the melon. The test was performed at a test speed of 1.0 mm / s, a post test speed of 2.0 mm / s, a distance of 7.0 mm, a return distance of 20.0 mm, and a contact force 5.0 g.

Table 6 shows the results of measurement of texture, showing that the hardness is greatly decreased and the gum and chewiness are greatly reduced as the addition amount of the aged hulls is increased. Also, elasticity, cohesiveness and resilience were somewhat reduced. This means that the physical properties of the yam is affected by the addition of the aged yam, and in particular, the reduction in hardness makes the softness more smooth and prevents the burnt burden caused by the problem in the conventional yam, so that the addition of aged yam .

Total phenol content measurement

Total phenol was measured by the Folin-Denis method using the phenomenon that the phenolic substance reacted with phosphomolybdic acid and showed blue color. To 1.5 g of the lyophilized sample was added 50 mL of MeOH, stirred for 15 hours, and then centrifuged at 3,000 rpm at 4 ° C for 10 minutes. The resulting supernatant was concentrated and dissolved in PBS buffer at a concentration of 100 mg / mL to prepare a sample solution.

0.33 mL of sample solution, 0.16 mL of Foline-Denis reagent and 0.3 mL of saturated Na ₂ CO ₃ solution were added to 2.5 mL of distilled water, and reacted in a dark place for 30 minutes. Then, the absorbance was measured at 760 nm to determine the content of phenol. Standard curve was prepared by diluting tannic acid to various concentrations.

1 shows the result of measurement of the total phenol content. In the following drawings, control is a comparative example, 1% is a preparation example 1, 3% is a preparation example 2, and 5% is a preparation example 3. Comparative Example The total amount of phenol was 0.079 mg / mL, that of Preparation Example 1 was 0.138 mg / mL, that of Preparation Example 2 was 0.303 mg / mL, and that of Preparation Example 3 was 0.305 mg / Respectively.

As described in the patent application 10-2017-0022929 filed by the present inventor (filed on May 21, 2017), when the yeast was aged by the method of Example 1, the total phenol content of the yeast was 0.026 mg / ml, As a result, the total phenol content gradually increased and the total phenol content increased to 0.459 mg / ml on the 15th day of ripening. The remarkable increase in the total phenol content of the agar-containing calabrese-containing potatoes of the above-mentioned production example is a result of greatly improving the antioxidative property due to aging of the persimmon.

Measurement of DPPH radical scavenging ability

To 1.5 g of the lyophilized sample was added 50 mL of MeOH, stirred for 15 hours, and then centrifuged at 3,000 rpm at 4 ° C for 10 minutes. The resulting supernatant was concentrated and dissolved at a concentration of 100 mg / mL using MeOH to prepare a sample solution.

150 μl of 1.5 × 10 ^-4 mM DPPH (1,1-diphenyl-2-picryl hydrazyl) solution was added to 50 μl of the sample solution, and the solution was allowed to stand at room temperature for 30 minutes and then absorbance was measured at 515 nm using a spectrophotometer. The radical scavenging activity (%) was calculated by the following equation, and the IC ₅₀ value at which the radical scavenging activity was 50% in the calibration curve for each concentration was determined. The results are shown in FIG.

Preparation IC ₅₀ is 231.9 mg / mL, in the control example 1 was 98.4 mg / mL, Production Example 2 65.4 mg / mL, preparation 3, was 56.4 mg / As mL the content of fermentation yulpi increased to which a low IC ₅₀ value Respectively. Therefore, as the content of aged peat added increased, the physical properties of the melon and the antioxidative effect were greatly increased.

Hydroxy radical scavenging ability measurement

Total phenol was measured by the Folin-Denis method using the phenomenon that the phenolic substance reacted with phosphomolybdic acid and showed blue color. To 1.5 g of the lyophilized sample was added 50 mL of MeOH, stirred for 15 hours, and then centrifuged at 3,000 rpm at 4 ° C for 10 minutes. The resulting supernatant was concentrated and dissolved in PBS buffer at a concentration of 100 mg / mL to prepare a sample solution.

To 0.15 mL of the sample solution, 0.1 mL of PBS buffer, 3 mM deoxyribose, 0.1 mM ascorbic acid, 0.1 mM EDTA, 0.1 mM FeCl ₃ , and 1 mM H ₂ O _{2 were} added in the order of 0.1 mL each. And reacted for 1 hour. After the reaction, 1 mL of 2% TCA solution and 1 mL of 1% TBA solution were added and mixed well. The mixture was reacted at 100 ° C for 20 minutes, cooled, and centrifuged. The supernatant was taken and the absorbance at 532 nm was measured using a spectrophotometer. The radical scavenging activity (%) was calculated by the following equation, and the IC ₅₀ value of the radical scavenging ability at 50% was calculated from the calibration curve for each concentration .

FIG. 3 is a graph showing the results. As a result, the IC ₅₀ of the control group without addition of the aging process was 6.79 mg / mL, 4.60 mg / mL in Preparation Example 1, 3.76 mg / mL in Preparation Example 2, 2.61 mg / mL, indicating that the IC ₅₀ value is gradually decreased with increasing the amount of the aged urspehy, thereby increasing the antioxidant activity.

Sensory test

The sensory evaluation of Agaricus japonica was evaluated by preference and intensity. Strength characteristics were determined by the students of Chungnam National University School of Food and Nutrition, who are familiar with sensory evaluation for glossiness, color, odor of ACI, sweetness, flavor of ACI and texture (springness, hardness, Ten graduate students were examined using 7 point scale (1 point: very weak, 7 points: very strong). The preference test was conducted on 30 college students using a 7-point scale (1 point: very disliked, 7 points: very good) with respect to appearance, flavor, taste, texture, Samples were presented in disposable dishes with three-digit random numbers and served with warm water to reduce their impact on subsequent sample evaluation. Table 7 shows the results of the sensory test on the strength characteristics, and Table 8 shows the sensory test results.

As a result of sensory evaluation, the highest preference was shown in Production Example 2 in which the content of aged peel was 3%.

Claims (7)

Wherein the aged jujube or aged jujube extract is agglomerated with agar.
The method according to claim 1,
The above-
(A) stepping in the urine;
(B) primary aging of the prickly puddings at 70 to 90 DEG C and 80 to 98% relative humidity for 12 to 36 hours;
(C) secondary aging of primary aged hulls at 45-55 ° C and 80-95% relative humidity for 12-36 hours; And
(D) further aging the secondary aged udpis at 45 to 55 째 C and 80 to 95% relative humidity for 5 to 15 days;
Wherein the fermented jujube fermented with the fermented soybean is fermented.
3. The method of claim 2,
The above-
Wherein the step (D) is preceded by repeating steps (B) and (C) two to five times.
The method according to claim 1,
Wherein the aged hull or its extract is contained in an amount of 1 to 5% by weight.
The method according to claim 1,
And agar agar in an amount of 1 to 5% by weight based on the total weight of the sugar and agar in a solution prepared by dissolving agar in water, .
The method according to claim 1,
Which is prepared by adding agar to an agar solution and heating and dissolving the agar in an extract, agitating the mixture with heating, and cooling the agar.
7. The method according to any one of claims 1 to 6,
Characterized in that it further comprises a sediment selected from the group consisting of bamboo shoots, persimmon bamboo shoots, sweet potato bamboo shoots, and chestnut bamboo shoots.

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