KR20190000818A - Pickled radish comprising extract of Chrysanthemum zawadskii var. latilobum and manufacturing method thereof - Google Patents
Pickled radish comprising extract of Chrysanthemum zawadskii var. latilobum and manufacturing method thereof Download PDFInfo
- Publication number
- KR20190000818A KR20190000818A KR1020180071361A KR20180071361A KR20190000818A KR 20190000818 A KR20190000818 A KR 20190000818A KR 1020180071361 A KR1020180071361 A KR 1020180071361A KR 20180071361 A KR20180071361 A KR 20180071361A KR 20190000818 A KR20190000818 A KR 20190000818A
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- South Korea
- Prior art keywords
- extract
- radish
- weight
- gardenia
- citron
- Prior art date
Links
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 title claims abstract description 68
- 239000000284 extract Substances 0.000 title claims abstract description 54
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 15
- 244000088415 Raphanus sativus Species 0.000 title abstract description 64
- 235000007976 Chrysanthemum zawadskii subsp latilobum Nutrition 0.000 title 1
- 241000356317 Chrysanthemum zawadskii var. latilobum Species 0.000 title 1
- 235000009854 Cucurbita moschata Nutrition 0.000 claims abstract description 18
- 235000003373 curcuma longa Nutrition 0.000 claims abstract description 16
- 235000000832 Ayote Nutrition 0.000 claims abstract description 14
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims abstract description 14
- 235000015136 pumpkin Nutrition 0.000 claims abstract description 14
- 244000163122 Curcuma domestica Species 0.000 claims abstract description 11
- 244000111489 Gardenia augusta Species 0.000 claims abstract 6
- 240000004244 Cucurbita moschata Species 0.000 claims abstract 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 23
- 240000004307 Citrus medica Species 0.000 claims description 21
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 20
- 241000332371 Abutilon x hybridum Species 0.000 claims description 19
- 150000003839 salts Chemical class 0.000 claims description 19
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 16
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 16
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 claims description 16
- 235000011194 food seasoning agent Nutrition 0.000 claims description 16
- 235000003392 Curcuma domestica Nutrition 0.000 claims description 14
- 235000013976 turmeric Nutrition 0.000 claims description 14
- 238000000034 method Methods 0.000 claims description 13
- 239000000203 mixture Substances 0.000 claims description 13
- GEHJYWRUCIMESM-UHFFFAOYSA-L sodium sulfite Chemical compound [Na+].[Na+].[O-]S([O-])=O GEHJYWRUCIMESM-UHFFFAOYSA-L 0.000 claims description 12
- 241000208422 Rhododendron Species 0.000 claims description 11
- 239000008213 purified water Substances 0.000 claims description 11
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 8
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 8
- 239000004471 Glycine Substances 0.000 claims description 8
- WINXNKPZLFISPD-UHFFFAOYSA-M Saccharin sodium Chemical compound [Na+].C1=CC=C2C(=O)[N-]S(=O)(=O)C2=C1 WINXNKPZLFISPD-UHFFFAOYSA-M 0.000 claims description 8
- 229930003268 Vitamin C Natural products 0.000 claims description 8
- 229960000583 acetic acid Drugs 0.000 claims description 8
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 claims description 8
- 239000001527 calcium lactate Substances 0.000 claims description 8
- 229960002401 calcium lactate Drugs 0.000 claims description 8
- 235000011086 calcium lactate Nutrition 0.000 claims description 8
- 239000012362 glacial acetic acid Substances 0.000 claims description 8
- 239000004615 ingredient Substances 0.000 claims description 8
- 239000004302 potassium sorbate Substances 0.000 claims description 8
- 235000010241 potassium sorbate Nutrition 0.000 claims description 8
- 229940069338 potassium sorbate Drugs 0.000 claims description 8
- 235000019154 vitamin C Nutrition 0.000 claims description 8
- 239000011718 vitamin C Substances 0.000 claims description 8
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims description 7
- 244000017020 Ipomoea batatas Species 0.000 claims description 6
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 6
- 239000007864 aqueous solution Substances 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 235000010265 sodium sulphite Nutrition 0.000 claims description 6
- 235000014220 Rhus chinensis Nutrition 0.000 claims description 5
- 235000010889 Rhus javanica Nutrition 0.000 claims description 5
- 235000015165 citric acid Nutrition 0.000 claims description 5
- 229960002449 glycine Drugs 0.000 claims description 5
- 230000032683 aging Effects 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 241000222336 Ganoderma Species 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 239000004570 mortar (masonry) Substances 0.000 claims description 3
- 239000002904 solvent Substances 0.000 claims description 3
- 238000005520 cutting process Methods 0.000 claims description 2
- 238000010438 heat treatment Methods 0.000 claims description 2
- 241000220259 Raphanus Species 0.000 claims 5
- 244000097577 Rhus javanica Species 0.000 claims 2
- 238000000855 fermentation Methods 0.000 claims 2
- 230000004151 fermentation Effects 0.000 claims 2
- 230000003078 antioxidant effect Effects 0.000 abstract description 15
- 241001331134 Chrysanthemum zawadskii Species 0.000 abstract description 3
- 235000018947 Chrysanthemum zawadskii Nutrition 0.000 abstract description 3
- 201000010099 disease Diseases 0.000 abstract description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 abstract description 3
- 206010028980 Neoplasm Diseases 0.000 abstract description 2
- 201000011510 cancer Diseases 0.000 abstract description 2
- 235000013376 functional food Nutrition 0.000 abstract description 2
- 241000951471 Citrus junos Species 0.000 abstract 2
- 235000018958 Gardenia augusta Nutrition 0.000 abstract 2
- 244000274050 Platycodon grandiflorum Species 0.000 abstract 2
- 235000006753 Platycodon grandiflorum Nutrition 0.000 abstract 2
- 235000009508 confectionery Nutrition 0.000 abstract 2
- 238000004040 coloring Methods 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 30
- 240000001980 Cucurbita pepo Species 0.000 description 14
- VZSRBBMJRBPUNF-UHFFFAOYSA-N 2-(2,3-dihydro-1H-inden-2-ylamino)-N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]pyrimidine-5-carboxamide Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)C(=O)NCCC(N1CC2=C(CC1)NN=N2)=O VZSRBBMJRBPUNF-UHFFFAOYSA-N 0.000 description 13
- 240000001972 Gardenia jasminoides Species 0.000 description 10
- 238000002360 preparation method Methods 0.000 description 8
- 241000157835 Gardenia Species 0.000 description 7
- 238000012790 confirmation Methods 0.000 description 7
- 238000004321 preservation Methods 0.000 description 7
- YLZOPXRUQYQQID-UHFFFAOYSA-N 3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)-1-[4-[2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidin-5-yl]piperazin-1-yl]propan-1-one Chemical compound N1N=NC=2CN(CCC=21)CCC(=O)N1CCN(CC1)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F YLZOPXRUQYQQID-UHFFFAOYSA-N 0.000 description 6
- HHEAADYXPMHMCT-UHFFFAOYSA-N dpph Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1[N]N(C=1C=CC=CC=1)C1=CC=CC=C1 HHEAADYXPMHMCT-UHFFFAOYSA-N 0.000 description 6
- 239000000243 solution Substances 0.000 description 6
- 235000019640 taste Nutrition 0.000 description 6
- 235000009852 Cucurbita pepo Nutrition 0.000 description 5
- 244000008991 Curcuma longa Species 0.000 description 5
- 244000184734 Pyrus japonica Species 0.000 description 5
- 241001165494 Rhodiola Species 0.000 description 5
- HMUNWXXNJPVALC-UHFFFAOYSA-N 1-[4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]piperazin-1-yl]-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethanone Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)N1CCN(CC1)C(CN1CC2=C(CC1)NN=N2)=O HMUNWXXNJPVALC-UHFFFAOYSA-N 0.000 description 4
- LDXJRKWFNNFDSA-UHFFFAOYSA-N 2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)-1-[4-[2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidin-5-yl]piperazin-1-yl]ethanone Chemical compound C1CN(CC2=NNN=C21)CC(=O)N3CCN(CC3)C4=CN=C(N=C4)NCC5=CC(=CC=C5)OC(F)(F)F LDXJRKWFNNFDSA-UHFFFAOYSA-N 0.000 description 4
- 241000196324 Embryophyta Species 0.000 description 4
- MKYBYDHXWVHEJW-UHFFFAOYSA-N N-[1-oxo-1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propan-2-yl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(C(C)NC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 MKYBYDHXWVHEJW-UHFFFAOYSA-N 0.000 description 4
- NIPNSKYNPDTRPC-UHFFFAOYSA-N N-[2-oxo-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 NIPNSKYNPDTRPC-UHFFFAOYSA-N 0.000 description 4
- PMZURENOXWZQFD-UHFFFAOYSA-L Sodium Sulfate Chemical compound [Na+].[Na+].[O-]S([O-])(=O)=O PMZURENOXWZQFD-UHFFFAOYSA-L 0.000 description 4
- 230000002411 adverse Effects 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 235000020354 squash Nutrition 0.000 description 4
- 235000002789 Panax ginseng Nutrition 0.000 description 3
- 230000002292 Radical scavenging effect Effects 0.000 description 3
- 240000003152 Rhus chinensis Species 0.000 description 3
- 238000002835 absorbance Methods 0.000 description 3
- 239000003963 antioxidant agent Substances 0.000 description 3
- 235000006708 antioxidants Nutrition 0.000 description 3
- OHDRQQURAXLVGJ-HLVWOLMTSA-N azane;(2e)-3-ethyl-2-[(e)-(3-ethyl-6-sulfo-1,3-benzothiazol-2-ylidene)hydrazinylidene]-1,3-benzothiazole-6-sulfonic acid Chemical compound [NH4+].[NH4+].S/1C2=CC(S([O-])(=O)=O)=CC=C2N(CC)C\1=N/N=C1/SC2=CC(S([O-])(=O)=O)=CC=C2N1CC OHDRQQURAXLVGJ-HLVWOLMTSA-N 0.000 description 3
- 229960004106 citric acid Drugs 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 239000012676 herbal extract Substances 0.000 description 3
- 230000000704 physical effect Effects 0.000 description 3
- 230000002000 scavenging effect Effects 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 description 2
- 208000018522 Gastrointestinal disease Diseases 0.000 description 2
- AFCARXCZXQIEQB-UHFFFAOYSA-N N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CCNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 AFCARXCZXQIEQB-UHFFFAOYSA-N 0.000 description 2
- 235000011380 Raphanus sativus Nutrition 0.000 description 2
- 235000019658 bitter taste Nutrition 0.000 description 2
- 239000012153 distilled water Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 229940088598 enzyme Drugs 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 230000002363 herbicidal effect Effects 0.000 description 2
- 239000004009 herbicide Substances 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 229910052938 sodium sulfate Inorganic materials 0.000 description 2
- 235000011152 sodium sulphate Nutrition 0.000 description 2
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 244000024893 Amaranthus tricolor Species 0.000 description 1
- 235000014748 Amaranthus tricolor Nutrition 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- 241001542137 Anacampseros Species 0.000 description 1
- 241000208838 Asteraceae Species 0.000 description 1
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- 244000236655 Diospyros kaki Species 0.000 description 1
- 240000008397 Ganoderma lucidum Species 0.000 description 1
- 235000001637 Ganoderma lucidum Nutrition 0.000 description 1
- 102000004366 Glucosidases Human genes 0.000 description 1
- 108010056771 Glucosidases Proteins 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 125000003338 L-glutaminyl group Chemical class O=C([*])[C@](N([H])[H])([H])C([H])([H])C([H])([H])C(=O)N([H])[H] 0.000 description 1
- 208000037093 Menstruation Disturbances Diseases 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 244000082204 Phyllostachys viridis Species 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
- 235000019057 Raphanus caudatus Nutrition 0.000 description 1
- 235000005733 Raphanus sativus var niger Nutrition 0.000 description 1
- 240000001970 Raphanus sativus var. sativus Species 0.000 description 1
- 241000235402 Rhizomucor Species 0.000 description 1
- 241000235527 Rhizopus Species 0.000 description 1
- 241000206572 Rhodophyta Species 0.000 description 1
- 241000277331 Salmonidae Species 0.000 description 1
- 235000009337 Spinacia oleracea Nutrition 0.000 description 1
- 244000300264 Spinacia oleracea Species 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- 230000000845 anti-microbial effect Effects 0.000 description 1
- 239000012223 aqueous fraction Substances 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 239000011425 bamboo Chemical class 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 229940111205 diastase Drugs 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- MGJZITXUQXWAKY-UHFFFAOYSA-N diphenyl-(2,4,6-trinitrophenyl)iminoazanium Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1N=[N+](C=1C=CC=CC=1)C1=CC=CC=C1 MGJZITXUQXWAKY-UHFFFAOYSA-N 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 239000002038 ethyl acetate fraction Substances 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 229910052732 germanium Inorganic materials 0.000 description 1
- GNPVGFCGXDBREM-UHFFFAOYSA-N germanium atom Chemical compound [Ge] GNPVGFCGXDBREM-UHFFFAOYSA-N 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 238000011534 incubation Methods 0.000 description 1
- 208000000509 infertility Diseases 0.000 description 1
- 230000036512 infertility Effects 0.000 description 1
- 231100000535 infertility Toxicity 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 150000002540 isothiocyanates Chemical class 0.000 description 1
- 235000021109 kimchi Nutrition 0.000 description 1
- 210000004373 mandible Anatomy 0.000 description 1
- XMWCXZJXESXBBY-UHFFFAOYSA-L manganese(ii) carbonate Chemical compound [Mn+2].[O-]C([O-])=O XMWCXZJXESXBBY-UHFFFAOYSA-L 0.000 description 1
- 231100000544 menstrual irregularity Toxicity 0.000 description 1
- 239000000401 methanolic extract Substances 0.000 description 1
- 235000015205 orange juice Nutrition 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000010992 reflux Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- -1 salted Chemical class 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000011593 sulfur Substances 0.000 description 1
- 229910052717 sulfur Inorganic materials 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 238000002137 ultrasound extraction Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
본 발명은 항산화 활성이 우수한 구절초를 포함하는 혼합 생약 추출물을 함유하는 단무지 및 이의 제조방법에 관한 것이다. 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.
무(Raphanus sativus var. hortensis for. acanthiformis MAKINO)는 1년생 또는 2년생 초본식물로 크기는 20∼100㎝에 달하며, 비타민 C의 함량이 20∼25㎎이나 되어 예로부터 겨울철 비타민 공급원으로 중요한 역할을 해왔다. 무에 있는 독특한 쏘는 맛성분은 무에 함유된 티오글루코사이드가 잘리거나 세포가 파괴되었을 때 자체 내에 있는 글루코사이다아제라는 효소에 의하여 티오시아네이트와 이소티오시아네이트로 분리되며 독특한 향과 맛을 나타내는 것이다. 또한, 무즙에는 디아스타아제라는 효소가 있어 소화를 촉진시키기도 한다. 한편 무는 수분이 약 94%, 단백질 1.1%, 지방 0.1%, 탄수화물 4.2%, 섬유질 0.7%가 들어 있는데, 수분 함량이 많아 장기보관을 위해 김치, 깍두기, 단무지, 무말랭이 등으로 그 이용이 매우 다양하다. 이 중에서 단무지는 무를 시들시들하게 말리거나 소금에 절인 다음 물기를 빼고 소금과 쌀겨를 섞은 데에 파묻어 만드는 일본식 절임무로서 근래에는 무를 소금에 절인 후 세척한 뒤 바로 감미료, 산미료, 향신료 따위를 더한 조미액에 담가 만들기도 한다. 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.
구절초(Chrysanthemum zawadskii var. latilobum)는 국화과의 다년생 초본으로 야국, 선모초, 고봉, 들국화라고도 한다. 전국의 강과 들, 길가의 초원에서 쉽게 볼 수 있으며, 땅 속의 뿌리줄기가 옆으로 뻗으면서 번식한다. 구절초는 진통소염작용이 강하며 고혈압 및 위장병을 치료하는데 효과가 있다고 알려져 있으며, 생리활성에 대한 연구로는 항균물질에 관한 보고가 있다. 구절초의 부위별 메탄올 추출물에서 항산화 활성을 확인한 결과, 꽃과 줄기에서의 높은 활성이 있는 것으로 확인된다(Korean J Food Preserv, 18(5), 739-745, 2011). 구절초는 예로부터 월경불순, 불임증, 위장병 등에 효능이 있는 생약으로 사용되어 왔다. 최근에는 에틸아세테이트 및 물 분획물에서 우수한 항산화 효과가 있음이 보고되었다. 감국, 산국 및 구절초꽃 분말차의 항산화 활성을 확인하였을 때, 구절초 열수 추출물로 제조된 캔디 샘플에서 활성산소를 제거할 수 있는 전자공여능(electron donating ability, AEAC)이 높은 활성을 나타난다고 보고된 바 있다(J Korean Soc Food Sci Nutr, 38(10), 1406~1413, 2009). 환류냉각 추출법과 초음파 추출법 등과 같은 추출방법에 따른 남구절초와 코스모스 추출물의 항산화 효과를 확인하였을 때, 남구절초에서의 실험결과에서 초음파 추출물의 항산화 효과가 환류냉각 추출물보다 높은 활성을 나타내지만, 지질과산화 억제 활성의 경우 환류냉각 추출물이 높은 활성이 나타난다고도 한다(Kor J Hort Sci Technol, 28(3), 462-468, 2010). 따라서 이와 같이 구절초 추출물의 제조방법에 따라 항산화 활성이 각각 달라짐을 확인할 수 있어 이에 대한 연구가 활발하다고 할 수 있다. 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.
한편 본 발명자들은 절임관련 전통식품에 관한 연구를 하던 중, 상기 구절초와 각종 생약의 혼합 추출물을 이용하여 제조한 단무지가 맛과 향이 개선되고 보존성이 증가되는 것을 확인하여 본 발명을 완성하게 되었다. 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.
본 발명의 목적은 항산화 활성이 우수한 구절초를 포함하는 혼합 생약 추출물을 함유하는 단무지 및 이의 제조방법을 제공하는 데에 있다. 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.
본 발명은 구절초, 강황, 단호박, 치자, 도라지잎 및 유자의 혼합 추출물을 함유하는 단무지에 관한 것이다. The present invention relates to radishes containing mixed extracts of Rhododendron, Rhodochrosite, Squash, Gardenia, Bellflower and Citron.
상기 추출물은 구절초, 강황, 단호박, 치자, 도라지잎 및 유자의 혼합물을 물 또는 알코올 수용액을 용매로 하여 추출할 수 있다. 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.
상기 단무지는 바람직하게는 구절초, 강황, 단호박, 치자, 도라지잎 및 유자의 혼합 추출물; 단무지 제조용 절임무; 정제수; 조미성분으로서 소금, 젖산칼슘, 빙초산, 글리신, 소르비산칼륨, 삭카린나트륨, L-글루타민산나트륨, 구연산, 비타민 C 및 아황산나트륨이 포함되도록 제조한 것일 수 있다. 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.
본 발명은 또한 상기 구절초 추출물을 함유하는 단무지의 제조방법을 제공한다. The present invention also provides a method for producing a radish containing the above-mentioned Rhododendron extract.
바람직하게는, Preferably,
구절초, 강황, 단호박, 치자, 도라지잎 및 유자의 혼합 추출물,Ganoderma powder, turmeric, pumpkin, gardenia, bellflower and citron mixture extract,
단무지 제조용 절임무,For the production of radish,
정제수,Purified water,
조미성분으로서 소금, 젖산칼슘, 빙초산, 글리신, 소르비산칼륨, 삭카린나트륨, L-글루타민산나트륨, 구연산, 비타민 C 및 아황산나트륨을 준비하는 제1단계; 및, 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
상기 제1단계에서 준비한 추출물, 정제수 및 조미성분을 혼합하고 90~120℃에서 0.5~3시간 동안 가열한 상태에서 단무지 제조용 절임무를 첨가한 뒤 식히고, 숙성하여 단무지를 제조하는 제2단계;를 포함할 수 있다.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; .
상기 제2단계에서 숙성 기간은 7~15일인 것이 바람직하며, 숙성온도는 4~35℃인 것이 좋다. In the second step, the aging period is preferably 7 to 15 days, and the aging temperature is preferably 4 to 35 ° C.
이하 본 발명을 상세하게 설명한다. Hereinafter, the present invention will be described in detail.
상기 추출물은 구절초 100 중량부 기준으로 강황 30~60 중량부, 단호박 50~100 중량부, 치자 20~60 중량부, 도라지잎 50~200 중량부 및 유자 40~80 중량부가 혼합된 혼합물을 추출하여 얻은 것일 수 있다. 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.
이 때, 구절초 100 중량부 기준으로 강황이 30 중량부 미만, 단호박이 50 중량부 미만, 치자가 20 중량부 미만이 되면 단무지의 노란색 색상이 잘 발현되지 않을 수 있다. 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.
또한 강황이 60 중량부를 초과하거나 치자가 60 중량부를 초과하거나 도라지 잎이 200 중량부를 초과 또는 유자가 80 중량부를 초과하면 추출물에 쓴 맛이 이입되어 단무지의 맛에 좋지 않은 영향을 끼질 수 있다. 무엇보다도 강황, 단호박, 치자, 도라지잎 또는 유자가 각 함량보다 미만이거나 초과일 경우 추출물의 항산화능에 영향을 주어 단무지의 보존성과 식감에 나쁜 영향을 끼치기에 바람직하지 않다.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.
상기 단무지는 전체 100 중량%이면서 The radish is 100% by weight in total
소금이 4~6 중량%가 포함되는 것이 좋으며, 바람직하게는 6 중량%가 포함될 수 있다. 그 외의 다른 조성물은, 구절초, 강황, 단호박, 치자, 도라지잎 및 유자의 혼합 추출물 0.5~3 중량%, 절임무 65~75 중량%, 정제수 15~25 중량%, 젖산칼슘 0.1~0.5 중량%, 빙초산 0.05~0.2 중량%, 글리신 0.05~2 중량%, 소르비산칼륨 0.05~0.15 중량%, 삭카린나트륨 0.03~0.1 중량%, L-글루타민산나트륨 0.01~0.1 중량%, 구연산 0.01~0.1 중량%, 비타민 C 0.01~0.1 중량% 및 아황산나트륨 0.0001~0.5 중량%가 포함되도록 제조할 수 있다. 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.
상기 혼합 추출물은 0.5 중량% 이상만 포함되면 단무지의 맛과 보존 상태를 최적의 상태로 유지하기에 바람직하지만 비용 면에서 3 중량%를 초과하여 첨가되는 것은 적절하지 않을 수 있다. 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.
마찬가지로 이들 성분이 각 함량보다 미만이거나 초과일 경우 상기 구절초, 강황, 단호박, 치자, 도라지잎 및 유자의 혼합 추출물의 항산화능에 영향을 주어 단무지의 보존성과 식감에 나쁜 영향을 끼치기에 바람직하지 않을 수 있으며 단무지 고유의 맛을 내지 않을 수 있어 좋지 않다. 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.
본 발명의 단무지 제조에 이용되는 상기 혼합 추출물은 구절초, 강황, 단호박, 치자, 도라지잎 및 유자를 물 또는 알코올 수용액을 용매로 하여 추출할 수 있다. 상기 알코올 수용액은 에탄올 수용액일 수 있으며, 바람직하게는 40~80%(v/v) 에탄올 수용액일 수 있고, 더 바람직하게는 60~80%(v/v) 에탄올 수용액일 수 있다.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.
상기 절임무는 생무를 염도 5~22도의 소금물에서 1~2개월 절인 후 세척한 것일 수 있다. The pickling can be washed in salt water at a salinity of 5 to 22 degrees for 1 to 2 months and then washed.
상기 혼합 추출물은 분말 상태의 것을 사용할 수도 있으며 당도가 20~35ㅀBrix가 되도록 농축한 액상 상태인 것을 사용할 수도 있다. 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.
상기 단무지의 제조에 이용되는 소금은 천일염, 정제염, 꽃소금, 볶은소금, 죽염 등의 통상의 식용 소금이라면 어느 것이든지 모두 이용될 수 있다. The salt used in the preparation of the radish may be any conventional salt such as salted, salt, salt, roasted salt, and bamboo salt.
본 발명에서 추출물의 제조시 추출온도는 50~130℃일 수 있으며, 바람직하게는 70~130℃인 것이 좋다. The extraction temperature in the present invention may be 50-130 ° C, preferably 70-130 ° C.
제1단계에서 상기 구절초 추출물의 제조시 사용되는 물 또는 알코올 수용액은 구절초 사용 중량 기준 1~40배 부피(1kg 기준 1~40ℓ)를 사용할 수 있으며, 바람직하게는 5~40배 부피를 사용할 수 있다. 상기 구절초 추출물의 추출조건은 20~100℃에서 1분~48시간일 수 있다. 상기 과정은 1~4번까지 반복할 수 있다. 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.
본 발명은 구절초, 강황, 단호박, 치자, 도라지잎 및 유자의 혼합 추출물을 함유하는 단무지 및 이의 제조방법에 관한 것이다. 본 발명에서는 항산화 활성이 가장 높은 상태의 구절초, 강황, 단호박, 치자, 도라지잎 및 유자의 혼합 추출물을 제조하고 이를 이용하여 단무지를 제조함으로써 이를 암, 성인병 등의 각종 질환의 예방과 개선을 위한 건강기능식품으로서 용이하게 이용할 수 있으며 색소의 이용없이도 단무지 특유의 노란색을 낼 수 있다는 장점이 있다. 대한민국 등록특허 제10-0884721호, 대한민국 등록특허 제10-1720465호, 대한민국 공개특허 제10-1999-0080233호, 대한민국 공개특허 제10-2015-0133484호 등의 선행기술에 각종 단무지 제조방법이 다양하게 개시되어 있으나 현재까지 구절초, 강황, 단호박, 치자, 도라지잎 및 유자의 혼합 추출물이 포함된 단무지를 제조하는 방법은 확인된 바 없다.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.
이하 본 발명의 바람직한 실시예를 상세히 설명하기로 한다. 그러나, 본 발명은 여기서 설명되는 실시예에 한정되지 않고 다른 형태로 구체화될 수도 있다. 오히려, 여기서 소개되는 내용이 철저하고 완전해지도록, 당업자에게 본 발명의 사상을 충분히 전달하기 위해 제공하는 것이다. 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.
<실시예 1 및 비교예 1. 구절초, 강황, 단호박, 치자, 도라지잎 및 유자의 혼합 추출물의 제조><Example 1 and Comparative Example 1> Preparation of mixed extract of Rhododendron, Rhodophyta, Sweet Potato, Gardenia,
구절초, 강황, 단호박, 치자, 도라지잎 및 유자를 하기 표 1의 조건으로 혼합하여 물 1ℓ에 첨가한 후 90℃에서 5시간 동안 추출하였고 농축 및 건조하여 분말로 제조하였다. 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.
<실험예 1. 항산화 활성 확인> <Experimental Example 1> Confirmation of antioxidant activity>
각 샘플의 항산화 활성을 확인하기 위하여, 항산화 실험인 DPPH(1,1-diphenyl-2-pycrylhydrazyl) 어세이를 진행하였다. ABTS 라디칼 소거능 측정 시, Blank는 3차 증류수 20 ㎕에 ABTS 용액을 980 ㎕를 가하여 측정하였고, 3차 증류수를 이용해 적정 농도로 희석한 샘플 20 ㎕과 ABTS 용액을 980 ㎕을 37℃ 암소에서 10 분간 반응시킨 후 734nm에서 흡광도를 측정하였다. DPPH 라디칼 소거능 측정 시, Blank는 에탄올에 용해시킨 0.1 mM DPPH reagent 970 ㎕과 에탄올 30 ㎕을 가하여 측정하였고, 샘플은 에탄올을 이용해 10㎍/㎖로 희석한 샘플 30 ㎕과 0.1 mM DPPH 용액 970 ㎕을 암소에서 30 분간 반응시킨 후 517nm에서 흡광도를 측정하였다. 측정된 흡광도 값을 이용하여 radical 소거활성은 아래의 식에 의해 계산하였다. 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 (%) = DPPH Scavenging activity (%) =
100 - 100 x {(샘플의 O.D - blank O.D)/(control의 O.D - blank의 O.D)}100 - 100 x {(O.D in the sample - blank O.D) / (O.D in the control - O.D in the blank)}
표 2의 결과를 참고하면, 구절초, 강황, 단호박, 치자, 도라지잎 및 유자의 혼합 추출물인 실시예 1-1 내지 1-4에서는 모두 DPPH 소거 활성이 높게 나타나 항산화능이 우수한 것으로 확인되었으나, 단일 추출물이나 일부 생약이 포함되지 않거나, 모두 포함하여도 구절초 100 중량부 기준으로 강황 30~60 중량부, 단호박 50~100 중량부, 치자 20~60 중량부, 도라지잎 50~200 중량부 및 유자 40~80 중량부의 범위를 벗어난 추출물의 경우 항산화능이 좋지 않은 것으로 나타났다. 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.
한편, 이 추출물의 제조 시 도라지잎 대신 도라지뿌리를 대체하여 사용해보기도 하였으나 이 후 단무지 제조시 쓴 맛이 강조되어 바람직하지 않았다. 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.
<실시예 2 및 비교예 2. 추출물의 종류 및 함량에 따른 단무지의 제조> ≪ Example 2 and Comparative Example 2. Preparation of radishes according to kinds and contents of extracts >
실시예 1-1의 구절초, 강황, 단호박, 치자, 도라지잎 및 유자의 혼합 추출물, 생무를 염도 15도의 소금물에서 1개월 절인 후 세척하여 얻은 단무지 제조용 절임무, 정제수, 조미성분으로서 소금, 젖산칼슘, 빙초산, 글리신, 소르비산칼륨, 삭카린나트륨, L-글루타민산나트륨, 구연산, 비타민 C 및 아황산나트륨을 준비하였다. 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.
실시예 1-1의 추출물, 정제수 및 조미성분을 혼합하고 90℃에서 1시간 동안 끓인 상태에서 단무지 제조용 절임무를 첨가한 뒤 바로 실온(25℃) 상태로 식히고, 그대로 10℃ 저온창고에서 7일간 보관(숙성)하여 단무지를 제조하였다. 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.
또한 보관상태를 위해 통상의 단무지 패킹방법에 따라 밀봉포장하여 상태를 확인하였다. 조미액 성분의 조성과 조미액이 단무지에 침투된 상태의 함량에 차이가 있기에 각 성분의 함량은 최종 제조된 단무지를 기준으로 표시하였는데, 밀봉 포장된 상태의 단무지의 성분 및 함량은 표 3에 나타내었다. 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.
이 때, 실시예 1-1의 추출물의 함량에 따라 이를 실시예 2-1, 실시예 2-2와 비교예 2-1 및 비교예 2-2로 구분하였다. 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.
(중량%)Comparative Example 2-1
(weight%)
(중량%)Example 2-1
(weight%)
(중량%)Example 2-2
(weight%)
(중량%)Comparative Example 2-2
(weight%)
<실험예 2. 단무지의 보존 상태 확인><Experimental Example 2> Confirmation of preservation state of radishes>
비교예 2-1의 단무지의 보존 상태 확인 (실시예 1-1 추출물 함량 0.25 중량%)Confirmation of preservation state of radish in Comparative Example 2-1 (extract content of Example 1-1: 0.25% by weight)
이와 같이 단무지 제조용 조미액에 구절초 추출물을 0.25% 첨가시에는 시간의 흐름 및 온도의 증가 조건에 따라 밀봉된 상태가 팽장하거나 터지는 현상이 발생하였고, 변색, pH, 물성변화가 있었다. 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.
실시예 2-1의 단무지의 보존 상태 확인 (실시예 1-1 추출물 함량 0.5 중량%) Confirmation of preservation state of radish in Example 2-1 (extract content of Example 1-1: 0.5% by weight)
이상의 결과와 같이 단무지 제조시 본 발명의 추출물을 0.5 중량% 첨가한 경우, 시간의 흐름에 따라 55 ℃ 조건에서는 부적합 판정이 나왔으나 다른 조건에서는 0.25 중량% 첨가한 것에 비해 색도 및 물성이 좋은 것으로 나타났다. 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% .
실시예 2-2의 단무지의 보존 상태 확인 (실시예 1-1 추출물 함량 2 중량%) Confirmation of preservation state of radish in Example 2-2 (content of extract 1-1 of Example 1-1)
단무지 제조용 조미액에 실시예 1-1의 추출물을 2 중량% 첨가한 경우, 시간의 흐름에 따라 55 ℃ 조건에서는 부적합 판정이 나왔으나 다른 조건에서는 큰 상태변화는 확인되지 않았다. 따라서 통상적으로 단무지는 실온 이하의 온도에서 단무지를 보관하는 바, 상기 추출물 첨가 농도는 식용하기에 적절한 조건임을 확인할 수 있다. 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.
비교예 2-2의 단무지의 보존 상태 확인 (비교예 1-4 추출물 함량 2 중량%) Confirmation of preservation state of radish in Comparative Example 2-2 (Comparative Example 1-4 extract content: 2% by weight)
이상과 같이 본 발명의 조건에 맞지 않은 추출물을 첨가할 경우 2 중량%의 고농도로 함유되더라도 단무지의 성상이 보존 기간에 따라 나빠지는 것을 확인할 수 있다. 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.
<실시예 3 및 비교예 3. 조미성분의 종류 함량에 따른 단무지의 제조>≪ Example 3 and Comparative Example 3. Preparation of radishes according to kinds of seasoning ingredients >
실시예 2 및 비교예 3에서 단무지를 제조한 방법으로 하기 표 8에 따라 조미성분의 종류 및 함량을 달리하여 단무지를 제조하였다(실시예 2-1과 실시예 3-1의 단무지는 동일한 성분/함량으로 제조된 것임).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 / ≪ / RTI > by weight).
(중량%)Example 3-1
(weight%)
(중량%)Example 3-2
(weight%)
(중량%)Example 3-3
(weight%)
(중량%)Comparative Example 3-1
(weight%)
(중량%)Comparative Example 3-2
(weight%)
(중량%)Comparative Example 3-3
(weight%)
추출물Example 1-1
extract
나트륨L-glutamic acid
salt
<실험예 3. 조미성분의 종류 및 함량에 따른 단무지의 기호도 확인><Experimental Example 3> Confirmation of preference of radish according to kinds and contents of seasoning ingredients>
단무지를 제조 직후 10~70대의 남녀노소 50명을 대상으로 관능 평가 방법을 숙지시킨 후 관능검사를 실시하였다. 관능검사는 맛, 전체적인 기호도에 대하여 실시하였고, 관능평가 결과는 다음과 같이 최고 5점에서 최저 1점으로 등급화하여 하기 표 9에 나타내었다. 관능평가 등급 : 1점-아주 나쁨, 2점-나쁨, 3점-보통, 4점-좋음, 5점-아주 좋음. 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.
상기 표 9의 결과를 참고하면, 단무지 제조시 조미액 성분이 본 발명의 실시예 기준으로 포함되는 것이 단무지에 대한 기호도를 높일 수 있음을 확인할 수 있었다. 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)
상기 추출물은 구절초, 강황, 단호박, 치자, 도라지잎 및 유자의 혼합물을 물 또는 알코올 수용액을 용매로 하여 추출된 것을 특징으로 하는 단무지.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.
상기 단무지는 구절초, 강황, 단호박, 치자, 도라지잎 및 유자의 혼합 추출물; 단무지 제조용 절임무; 정제수; 조미성분으로서 소금, 젖산칼슘, 빙초산, 글리신, 소르비산칼륨, 삭카린나트륨, L-글루타민산나트륨, 구연산, 비타민 C 및 아황산나트륨을 혼합하여 제조한 것을 특징으로 하는 단무지.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.
단무지 제조용 절임무,
정제수,
조미성분으로서 소금, 젖산칼슘, 빙초산, 글리신, 소르비산칼륨, 삭카린나트륨, L-글루타민산나트륨, 구연산, 비타민 C 및 아황산나트륨을 준비하는 제1단계; 및,
상기 제1단계에서 준비한 추출물, 정제수 및 조미성분을 혼합하고 90~120℃에서 0.5~3시간 동안 가열한 상태에서 단무지 제조용 절임무를 첨가한 뒤 식히고, 숙성하여 단무지를 제조하는 제2단계;를 포함하는 것을 특징으로 하는 제1항의 단무지의 제조방법. 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,
제2단계에서 숙성 기간은 7~15일이며, 숙성온도는 4~35℃인 것을 특징으로 하는 단무지의 제조방법.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.
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