KR20190000818A - Pickled radish comprising extract of Chrysanthemum zawadskii var. latilobum and manufacturing method thereof - Google Patents

Abstract

The present invention relates to a pickled radish containing a mixed extract of Chrysanthemum zawadskii, Curcuma longa, sweet pumpkin, Gardenia jasminoides, Platycodon grandiflorum leaves and Citrus junos, and a method of manufacturing the same. In the present invention, the mixed extract of Chrysanthemum zawadskii, Curcuma longa, sweet pumpkin, Gardenia jasminoides, Platycodon grandiflorum leaves and Citrus junos, which has highest antioxidant activity, is manufactured, and the pickled radish is manufactured using the same. Therefore, the present invention can be usefully used as a health functional food to prevent and alleviate all sorts of diseases such as cancer, adult disease and the like and make distinctive yellow color of the pickled radish without using coloring.

Description

[0001] The present invention relates to a radish containing rhizome extract and a method for producing the radish comprising extract of Chrysanthemum zawadskii var. latilobum and manufacturing method thereof}

The present invention relates to a radish containing an herbal extract containing a herbicide excellent in antioxidative activity and a process for producing the same.

Raphanus sativus var. Hortensis for acanthiformis MAKINO is a 1-year-old or 2-year-old herbaceous plant with a size of 20-100 cm and a vitamin C content of 20-25 mg. I have. Unique shoot flavor ingredient in radish is separated into thiocyanoate and isothiocyanate by enzymes and glucosidase enzyme in itself when the thioglucoside contained in radish is cut or cell is destroyed and shows distinctive fragrance and taste . In addition, the juice extract has an enzyme called diastase, which promotes digestion. On the other hand, moisture content is about 94%, 1.1% of protein, 0.1% of fat, 4.2% of carbohydrate and 0.7% of fiber, and there is a lot of moisture content and it is widely used for kimchi, radish, radish, . Among them, radish roots are dried in a mushroom or salted, salt-removed, then drained, mixed with salt and rice bran, and then buried in salt. Recently, radishes have been salted and washed, followed by sweeteners, acidulants and spices I can also soak in seasoning.

Chrysanthemum zawadskii var. Latilobum is a perennial herbaceous plant of Asteraceae, also known as subspecies , primordial herbaceous, high- peaked , and wilderness . It is easy to see in the rivers and fields of the country, the pavement of the roadside, and the roots of the ground stretch to the side and reproduce. It is known that it is effective for the treatment of hypertension and gastrointestinal diseases, and there is a report on the antimicrobial substance as a study on the physiological activity. The antioxidant activity of methanol extracts of P. japonica was found to be high in flowers and stems (Korean J Food Preserv, 18 (5), 739-745, 2011). It has long been used as a medicinal herb that is effective for menstrual irregularities, infertility, gastrointestinal diseases and the like. Recently, it has been reported that ethyl acetate and water fractions have excellent antioxidative effects. When the antioxidant activity of the Korean red ginseng, Korean red ginseng, and Korean red ginseng powder powder was examined, it was reported that the electron donating ability (AEAC) (J Korean Soc Food Sci Nutr, 38 (10), 1406-1413, 2009). When the antioxidative effects of extracts such as reflux cooling method and ultrasonic extraction method were examined, the antioxidative effect of ultrasonic extracts showed higher activity than that of refluxed cooling extracts in the southern persimmon plants, In the case of inhibitory activity, the reflux-cooled extract shows high activity (Kor J Hort Sci Technol, 28 (3), 462-468, 2010). Therefore, the antioxidant activity of each of the extracts is different according to the preparation method of the extract, and therefore, the research is actively conducted.

Meanwhile, the present inventors completed the present invention by confirming that the taste and flavor of the radish roasted with the herbal extract and the mixed extract of various herbal medicines are improved and the preservability is increased during research on the traditional food related to pickles.

Korean Patent No. 10-0884721 (Name of invention: seasoning solution for making radish, and method of manufacturing radish and radish using it, applicant: Kang, 3-D, Feb. 13, 2009) Korean Registered Patent No. 10-1720465 (Title of invention: Production method of radish with orange juice: Y. Bai, Registered on March 21, 2017) Korean Patent Laid-Open No. 10-1999-0080233 (Title of the Invention: Production method of garden radish compressing radish: Eugene Food Co., Ltd., Publication date: November 5, 1999) Korean Patent Laid-Open No. 10-2015-0133484 (the name of the invention: a method for manufacturing and manufacturing radish using avonia, Applicant: Myeongin Food Co., Ltd. Published on November 30, 2015)

Korean J Food Preserv, 18 (5), 739-745, 2011. J Korean Soc Food Sci Nutr, 38 (10), 1406 ~ 1413, 2009. Kor J Hort Sci Technol, 28 (3), 462 ~ 468, 2010.

An object of the present invention is to provide a radish containing an herbal extract containing a herbicide excellent in antioxidative activity and a process for producing the same.

The present invention relates to radishes containing mixed extracts of Rhododendron, Rhodochrosite, Squash, Gardenia, Bellflower and Citron.

 The extract may be extracted with water or an aqueous solution of alcohol as a solvent, such as a mixture of Rhododendron japonica, Turmeric, pumpkin, gardenia, bellflower and citron.

Preferably, the radish is selected from the group consisting of Rhus javanica, Turmeric, pumpkin, gardenia, bellflower leaf and citron; Cutting Mills for Manufacturing Radishes; Purified water; And may be prepared so as to contain salt, calcium lactate, glacial acetic acid, glycine, potassium sorbate, sodium saccharin, sodium L-glutamate, citric acid, vitamin C and sodium sulfite as seasoning ingredients.

The present invention also provides a method for producing a radish containing the above-mentioned Rhododendron extract.

Preferably,

Ganoderma powder, turmeric, pumpkin, gardenia, bellflower and citron mixture extract,

For the production of radish,

Purified water,

A first step of preparing salt, calcium lactate, glacial acetic acid, glycine, potassium sorbate, sodium saccharin, sodium L-glutamate, citric acid, vitamin C and sodium sulfite as seasoning ingredients; And

A second step of mixing the extract prepared in the first step, purified water and seasoning components, heating the mixture at 90 to 120 ° C. for 0.5 to 3 hours, adding a mortar for making radishes, cooling, and aging to prepare radishes; .

In the second step, the aging period is preferably 7 to 15 days, and the aging temperature is preferably 4 to 35 ° C.

Hereinafter, the present invention will be described in detail.

The extract was prepared by extracting a mixture of 30 to 60 parts by weight of turmeric, 50 to 100 parts by weight of turmeric, 20 to 60 parts by weight of germanium, 50 to 200 parts by weight of bellflower leaf and 40 to 80 parts by weight of citron on the basis of 100 parts by weight of perennial plant It may be obtained.

At this time, if the sulfur content is less than 30 parts by weight, the pumpkin content is less than 50 parts by weight, and the gardenia is less than 20 parts by weight on the basis of 100 parts by weight of perennial plant, the yellow color of radish may not be expressed well.

Also, if the turmeric content is more than 60 parts by weight, the gourd is more than 60 parts by weight, the blooming leaf is more than 200 parts by weight or the citron is more than 80 parts by weight, the bitter taste may be introduced into the extract and adversely affect the taste of the radish. Above all, when the content of ganoderma, pumpkin, gardenia, bellflower or citron is lower than or greater than the respective contents, it affects the antioxidant ability of the extract, which is undesirable for adversely affecting the preservability and texture of Chinese spinach.

The radish is 100% by weight in total

The salt may be contained in an amount of 4 to 6% by weight, preferably 6% by weight. Other compositions include 0.5-3% by weight of mixed extract of Rhododendron trout, Turmeric, pumpkin, gardenia, bellflower and citron, 65-75% by weight of mandibles, 15-25% by weight of purified water, 0.1-0.5% by weight of calcium lactate, A composition comprising 0.05 to 0.2% by weight of glacial acetic acid, 0.05 to 2% by weight of glycine, 0.05 to 0.15% by weight of potassium sorbate, 0.03 to 0.1% by weight of sodium saccharin, 0.01 to 0.1% by weight of sodium L-glutamate, 0.01 to 0.1% 0.01 to 0.1% by weight of C and 0.0001 to 0.5% by weight of sodium sulfite.

When the above-mentioned mixed extract is contained in an amount of not less than 0.5% by weight, it is preferable to maintain the taste and preservation state of the radishes in an optimum state, but it may not be appropriate to add more than 3% by weight in terms of cost.

Likewise, when the content of these components is less than or greater than the respective contents, the antioxidant ability of the mixed extract of Rhizobia, Rhizopus, Sweet Potatoes, Gardenia, Bellflower, and Citron may be adversely affected to adversely affect the preservability and texture of the Chinese radish It is not good to be able to avoid the taste of radish.

The mixed extracts used in the preparation of radish sprouts of the present invention can be extracted with water or an aqueous alcohol solution as a solvent, such as Rhodiola, Rhododendron, Sweet Potato, Gardenia, Bellflower, and Citron. The alcohol aqueous solution may be an ethanol aqueous solution, preferably 40 to 80% (v / v) ethanol aqueous solution, more preferably 60 to 80% (v / v) ethanol aqueous solution.

The pickling can be washed in salt water at a salinity of 5 to 22 degrees for 1 to 2 months and then washed.

The mixed extract may be in the form of powder or may be in a liquid state in which the sugar content is in the range of 20 to 35 Brix.

The salt used in the preparation of the radish may be any conventional salt such as salted, salt, salt, roasted salt, and bamboo salt.

The extraction temperature in the present invention may be 50-130 ° C, preferably 70-130 ° C.

In the first step, the water or the aqueous alcohol solution used in the preparation of the Rhizoma extract may be 1 to 40 times by volume (1 to 40 L based on 1 kg), preferably 5 to 40 times by volume . The extraction conditions of the herb extract may be from 20 to 100 ° C for 1 minute to 48 hours. The above process can be repeated 1 to 4 times.

The present invention relates to a radish containing a mixed extract of Rhododendron japonica, Turmeric, pumpkin, gardenia, bellflower and citron and a process for producing the same. In the present invention, a mixed extract of Rhodiola japonica, Ganoderma lucidum, Sweet Potato, Gardenia japonica, Rhododendron leaf, and Citron, which has the highest antioxidative activity, is prepared and a radish is prepared using the same to prevent it from being harmful for the prevention and improvement of various diseases such as cancer, It can be easily used as a functional food, and it is also advantageous in that it can produce a yellow color unique to a roasted spot without using a pigment. There are various methods of producing various radishes in the prior art such as Korean Patent No. 10-0884721, Korean Patent No. 10-1720465, Korean Patent Laid-open No. 10-1999-0080233, Korean Patent Laid-Open No. 10-2015-0133484 However, no method has yet been established to produce radishes containing mixed extracts of Rhodiola, Rhodiola, Sweet Potato, Gardenia, Bellflower and Citron.

Hereinafter, preferred embodiments of the present invention will be described in detail. However, the present invention is not limited to the embodiments described herein but may be embodied in other forms. Rather, these embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the concept of the invention to those skilled in the art.

<Example 1 and Comparative Example 1> Preparation of mixed extract of Rhododendron, Rhodophyta, Sweet Potato, Gardenia,

Rhizomucor, turmeric, pumpkin, gardenia, bellflower, and citron were mixed under the conditions shown in Table 1, added to 1 liter of water, extracted at 90 ° C for 5 hours, concentrated and dried to prepare powder.

Condition Gramophone (g) Turmeric (g) Squash (g) Gardener (g) Bellflower leaf (g) Citron (g) Example 1-1 100 30 70 40 100 60 Examples 1-2 100 60 50 30 80 80 Example 1-3 100 50 100 20 50 80 Examples 1-4 100 60 50 60 90 40 Comparative Example 1-1 400 0 0 0 0 0 Comparative Example 1-2 0 400 0 0 0 0 Comparative Example 1-3 0 0 0 400 0 0 Comparative Example 1-4 100 100 20 70 20 90 Comparative Example 1-5 200 100 0 0 100 0 Comparative Example 1-6 100 0 0 200 0 100

<Experimental Example 1> Confirmation of antioxidant activity>

DPPH (1,1-diphenyl-2-pycrylhydrazyl) assays were performed to confirm the antioxidant activity of each sample. In the measurement of ABTS radical scavenging ability, Blank was measured by adding 980 μl of ABTS solution to 20 μl of tertiary distilled water, and 20 μl of a sample diluted to a proper concentration with tertiary distilled water and 980 μl of ABTS solution were incubated at 37 ° C for 10 minutes After the reaction, absorbance was measured at 734 nm. In the measurement of DPPH radical scavenging ability, Blank was measured by adding 970 μl of 0.1 mM DPPH reagent dissolved in ethanol and 30 μl of ethanol, and 30 μl of a sample diluted to 10 μg / ml with ethanol and 970 μl of a 0.1 mM DPPH solution After incubation in a dark place for 30 minutes, absorbance was measured at 517 nm. The radical scavenging activity was calculated by the following equation using the measured absorbance values.

DPPH Scavenging activity (%) =

100 - 100 x {(O.D in the sample - blank O.D) / (O.D in the control - O.D in the blank)}

Condition DPPH Scavenging activity (%) Example 1-1 82 Examples 1-2 83 Example 1-3 95 Examples 1-4 79 Comparative Example 1-1 14 Comparative Example 1-2 23 Comparative Example 1-3 21 Comparative Example 1-4 15 Comparative Example 1-5 19 Comparative Example 1-6 25

As shown in Table 2, DPPH scavenging activity was high in Examples 1-1 to 1-4, which were mixed extracts of Rhus javanica, Rhodiola, Squash, Gardenia, Or 50 to 100 parts by weight of squash, 20 to 60 parts by weight of gardenia, 50 to 200 parts by weight of bellflower leaf and 40 to 200 parts by weight of citron, Extracts out of the range of 80 parts by weight showed poor antioxidant capacity.

On the other hand, it was tried to substitute Doraji root instead of Doraji leaf in the production of this extract, but it was not preferable since the bitter taste was emphasized in manufacturing of radish root thereafter.

&Lt; Example 2 and Comparative Example 2. Preparation of radishes according to kinds and contents of extracts >

The mixed extract of Rhus javanica, Turmeric, pumpkin, gardenia, bellflower, and citron of Example 1-1, salted and salted for 1 month in salt water at a salinity of 15 degrees and washed, washed with salt for preparing radish, purified water, salt, calcium lactate , Glacial acetic acid, glycine, potassium sorbate, sodium saccharin, sodium L-glutamate, citric acid, vitamin C and sodium sulfite were prepared.

The extract, purified water and seasoning components of Example 1-1 were mixed, boiled for 1 hour at 90 ° C, added with a mortar for making radish, cooled immediately at room temperature (25 ° C) And stored (aged) to produce radish.

In addition, for the storage state, it was sealed and packaged in accordance with the usual method of sealing the unidirectional packing. Since the composition of the seasoning liquid and the content of the seasoning liquid are different in the state of penetration into the radish, the content of each ingredient is indicated based on the final radish root, and the ingredients and the contents of the radish are shown in the sealed packed state.

At this time, according to the content of the extract of Example 1-1, it was classified into Example 2-1, Example 2-2, Comparative Example 2-1 and Comparative Example 2-2.

Condition Comparative Example 2-1
(weight%) Example 2-1
(weight%) Example 2-2
(weight%) Comparative Example 2-2
(weight%) Example 1-1 Extract 0.25 0.5 2 0 Comparative Example 1-4 Extract 0 0 0 2 Temple mission 70 70 70 70 Purified water 23.0397 22.7897 21.2897 21.2897 Salt 6 6 6 6 Calcium lactate 0.3 0.3 0.3 0.3 Glacial acetic acid 0.1 0.1 0.1 0.1 Glycine 0.1 0.1 0.1 0.1 Potassium sorbate 0.08 0.08 0.08 0.08 Sodium saccharin 0.05 0.05 0.05 0.05 Sodium L-glutamate 0.04 0.04 0.04 0.04 Citric acid 0.03 0.03 0.03 0.03 Vitamin C 0.01 0.01 0.01 0.01 Sodium sulphate 0.0003 0.0003 0.0003 0.0003

<Experimental Example 2> Confirmation of preservation state of radishes>

Confirmation of preservation state of radish in Comparative Example 2-1 (extract content of Example 1-1: 0.25% by weight)

When 0.25% of Rhizoma extract was added to the seasoning for making radish sprouts, there was a phenomenon that the sealed state expanded or popped according to the time and temperature increase conditions, and there was a change in discoloration, pH and physical properties.

Confirmation of preservation state of radish in Example 2-1 (extract content of Example 1-1: 0.5% by weight)

As described above, when 0.5 wt% of the extract of the present invention was added during the production of radish, the non-adherence was determined at 55 ° C over time, but the color and physical properties of the extract were better than those of 0.25 wt% .

Confirmation of preservation state of radish in Example 2-2 (content of extract 1-1 of Example 1-1)

When 2 wt% of the extract of Example 1-1 was added to the seasoning for making radish, the nonconformity was determined at 55 캜 according to the elapse of time, but no large change was observed under other conditions. Therefore, it is generally confirmed that the radish leaves are stored at a temperature of room temperature or below, and that the concentration of the extract is appropriate for edible purposes.

Confirmation of preservation state of radish in Comparative Example 2-2 (Comparative Example 1-4 extract content: 2% by weight)

As described above, it can be confirmed that the addition of the extract that does not meet the conditions of the present invention deteriorates the properties of the radish, depending on the preservation period, even if it is contained at a high concentration of 2% by weight.

&Lt; Example 3 and Comparative Example 3. Preparation of radishes according to kinds of seasoning ingredients >

The radishes of Examples 2-1 and 3-1 were prepared in the same manner as in Example 2-1 and Comparative Example 3 except that the radishes of Examples 2-1 and 3-1 had the same composition / &Lt; / RTI &gt; by weight).

Condition Example 3-1
(weight%) Example 3-2
(weight%) Example 3-3
(weight%) Comparative Example 3-1
(weight%) Comparative Example 3-2
(weight%) Comparative Example 3-3
(weight%) Example 1-1
extract 0.5 One 2 0.5 0.5 0.5 Temple mission 70 70 70 70 70 70 Purified water 22.7897 22.255 20.66 20.73 20.29 22.935 Salt 6 6 6 6 6 6 Calcium lactate 0.3 0.1 0.5 0 0.5 0.1 Glacial acetic acid 0.1 0.2 0.05 0 0.05 0.2 Glycine 0.1 0.05 0.2 2 2 0.05 Potassium sorbate 0.08 0.15 0.05 0.05 0.05 0 Sodium saccharin 0.05 0.03 0.1 0.1 0.1 0 L-glutamic acid
salt 0.04 0.1 0.01 0.01 0.01 0.1 Citric acid 0.03 0.01 0.1 0.1 0 0.01 Vitamin C 0.01 0.1 0.01 0.01 0 0.1 Sodium sulphate 0.0003 0.005 0.5 0.5 0.5 0.005

<Experimental Example 3> Confirmation of preference of radish according to kinds and contents of seasoning ingredients>

Immediately after the preparation of radish, the sensory evaluation method was applied to 50 persons, The sensory evaluation was carried out on the taste and overall acceptability, and the sensory evaluation results were graded from a maximum of 5 points to a minimum of 1 as shown in Table 9 below. Sensory rating: 1 point - Very poor, 2 points - Poor, 3 points - Average, 4 points - Good, 5 points - Very good.

Radish flavor Overall likelihood Example 3-1 4.5 4.3 Example 3-2 4.2 4.4 Example 3-3 4.2 4.0 Comparative Example 3-1 2.9 3.0 Comparative Example 3-2 3.0 2.8 Comparative Example 3-3 2.9 2.9

Referring to the results of Table 9, it was confirmed that the preference for roasted spinach could be enhanced when the seasoning liquid component was included as a standard of the present invention when producing radishes.

Claims (5)

Wherein the extract comprises a mixture of Rhododendron, Rhododendron, Rhododendron, Sweet Potato, Gardenia, Bellflower and Citron. The method according to claim 1,
Wherein the extract is extracted with a water or alcohol aqueous solution as a solvent of a mixture of Rhus javanica, Turmeric, pumpkin, gardenia, bellflower and citron. The method according to claim 1,
The roasted radish is selected from the group consisting of Rhus javanica, Turmeric, pumpkin, gardenia, bellflower leaf and citron; Cutting Mills for Manufacturing Radishes; Purified water; Wherein the seasoning composition is prepared by mixing salt, calcium lactate, glacial acetic acid, glycine, potassium sorbate, sodium saccharin, sodium L-glutamate, citric acid, vitamin C and sodium sulfite. Ganoderma powder, turmeric, pumpkin, gardenia, bellflower and citron mixture extract,
For the production of radish,
Purified water,
A first step of preparing salt, calcium lactate, glacial acetic acid, glycine, potassium sorbate, sodium saccharin, sodium L-glutamate, citric acid, vitamin C and sodium sulfite as seasoning ingredients; And
A second step of mixing the extract prepared in the first step, purified water and seasoning components, heating the mixture at 90 to 120 ° C. for 0.5 to 3 hours, adding a mortar for making radishes, cooling, and aging to prepare radishes; 11. The method of claim 1, 5. The method of claim 4,
Wherein the fermentation period is 7 to 15 days in the second stage and the fermentation temperature is 4 to 35 占 폚.