KR20190053631A - Method for manufactuing sugared Rehmannia glutinosa using pretreated Rehmannia glutinosa - Google Patents

Abstract

The present invention relates to a method for preparing a foxglove preserved in honey, which has excellent digestibility and sweetness, comprising the steps of: sealing washed crudus; preparing an aged crudus; preparing a mixture obtained by mixing the aged crudus with saccharides; and heating and solidifying the mixture.

Description

Technical Field [0001] The present invention relates to a method for preparing Rehmannia glutinosa,

More particularly, the present invention relates to a method for manufacturing a zucchini bean having a good digestibility and sweetness, and a pretreatment of a zucchini so as to minimize changes in texture and color.

Rehmannia glutinosa ) is a perennial herb that belongs to the genus ginseng and mainly uses roots as medicines. According to the recipe, dried persimmon leaves, dried persimmon leaves, and dried persimmon leaves. It is known to have excellent hemostatic, antipyretic and detoxifying action and is known to contain various useful ingredients. Β-sitosterol, stigmasterol, campestrol, catalpol, stachyose, raffinose, and verbascose have been reported as active ingredients. Stachyose and raffinose among these useful components are 25 ~ 40% and 4 ~ 5%, respectively.

On the other hand, among many useful ingredients contained in raw bean sprouts, some saccharides are not degraded by enzymes in human digestive enzymes, so they can cause intestinal gas generation and diarrhea. Therefore, Which was used as the main ingredient.

However, there is a possibility that the process of fogier processing requires a lot of time and labor, resulting in a lot of economical problems and loss of the usefulness of the raw persimmon. Therefore, in order to utilize the raw bean sprouts, there is a desperate need to develop a process for reducing the problem components in raw bean sprouts and to conduct research and development to realize the bean sprouts through the produced bean sprouts.

Patent Registration No. 10-0746882

Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made in order to solve the above-mentioned problems, and it is an object of the present invention to provide a method for reducing the sugar content, Which has excellent nutritional and digestive properties and is rich in nutrition, through the pretreatment of raw bean gruel so as to increase the content of sucrose and galactose,

In order to solve the above-described problems, the present invention provides a method of manufacturing a semiconductor device, comprising the steps of: (1) (2) aging the sealed raw persimmon by applying a predetermined heat to produce aged sulfuric acid; (3) preparing a combination in which the aged rhizosphere is mixed with a saccharide; And (4) heating and solidifying the combination.

According to an embodiment of the present invention, the raw persimmon washed in the step (1) may be sealed in a state in which the surface moisture is removed.

The aging in step (2) may be carried out at a temperature of 39 to 62 ° C for 3 to 72 hours, more preferably at 45 to 55 ° C for 20 to 72 hours.

In addition, the ripening rhizome of the step (3) may be a ripened rhizome cut to a predetermined size.

The saccharide in step (3) may be a mixture of honey and sugar at a weight ratio of 1: 0.8-1.2.

In addition, the above-mentioned combination may contain saccharides in an amount of 80 to 250 parts by weight based on 100 parts by weight of aged sushi.

In addition, the present invention provides a zucchini jelly produced by the method according to the present invention.

The present invention can reduce the saccharide content which can cause abdominal pain or the like among the beneficial ingredients contained in the Chinese cabbage while minimizing the physical changes such as the texture and color of the Chinese cabbage and improve the digestibility and at the same time improve the sweetness and nutrition The use of pre-processed raw juice to increase the content of useful ingredients such as sucrose and galactose enables the jujube to be easily processed without any excessive time and expense such as foojyeo, Very nutritious.

FIGS. 1 to 5 are photographs of thin layer chromatography performed on aged rhizome used in one embodiment of the present invention, which is different from the heat treatment time and temperature conditions,
FIG. 6 and FIG. 7 are photographs of thin layer chromatography results of the immersion aged sulfurization according to the comparative example and the agar dilution ethanol solution used in the preparation of immersion aged sulfurization,
FIG. 8 is a photograph of a result of thin layer chromatography performed on an aged rhizome used in an embodiment of the present invention with different heat treatment time at a temperature of 50 ° C.,
FIG. 9 is a graph showing the results of a comparison between the aged iridium used in one embodiment of the present invention treated at 50 ° C for 24 hours and the water immersion aged iridium according to the comparative example, the ethanol immersion aged iridium and the immersion solution after immersion, Result photos, and
Figs. 10 to 12 are photographs of aged rhizome and immersion aged rhizome according to Example 3-4, Comparative Example 2 and Comparative Example 3. Fig.

Hereinafter, embodiments of the present invention will be described in detail so that those skilled in the art can easily carry out the present invention. The present invention may be embodied in many different forms and is not limited to the embodiments described herein.

A method for manufacturing a dough of the present invention comprises the steps of: (1) sealing a washed raw persimmon so as to block the outside air; (2) aging the sealed raw persimmon by applying a predetermined heat to produce aged sulfuric acid; (3) preparing a combination in which the aged rhizosphere is mixed with a saccharide; And (4) heating and solidifying the combination.

Specifically, steps (1) and (2) are pre-treatment of fresh persimilis, and step (1) is a step of sealing the fresh persimilis from the fresh air to block the outside air.

The raw persimmon is generally referred to as raw persimmon, and can be used without limitation regardless of the origin and the type thereof. The fresh persimmon can be subjected to a washing step before performing step (1). The cleaning step is a step of removing foreign matter such as soil buried on the outer surface of the raw persimmon, and a conventional method of removing foreign matter on the outer surface of the raw persimmon can be used, so that the present invention is not limited to the specific method.

The washed raw persimmon is then sealed so as to be shielded from the outside air, preferably, it can be sealed in a state of removing the moisture from the external surface. If the water is not removed from the outer surface and the water is left in the sealed state and the step (2) to be described later is carried out, the effect of moisture ripening may be produced. In this case, the rough natural texture is lost, And it may be difficult to keep the native bamboo shape of the body because the tissue may become chilled and the active ingredient during the ripening process may be extracted to the outside.

When the step (2) described below is not performed on the fresh persimmon leaf, moisture inside the fresh persimmon leaf is rapidly lost and the texture is hardened. Therefore, the texture inherent in the fresh persimmon leaves disappears and starchose and / The content of raffinose is not lowered to the desired level, and at the same time, components such as sucrose and galactose, which can increase the sweetness of raw persimmon, may not increase. Further, in order to prevent moisture loss, it is possible to effect the effect of heat-treatment when the heat is applied in a wet condition without sealing and during the step (b) to be described later. In this case, the crisp texture , The color may be changed, and the structure may become unstable, which may make it difficult to maintain the original raw-persimmon form, and the active ingredient during the aging process may be extracted to the outside.

The sealing can be carried out in such a manner that the seal is accommodated in the sealing member capable of blocking the raw gas from outside air and sealed. The material of the sealing member can be used without limitation as long as it is a material capable of blocking external air without releasing a harmful component to the human body without being deformed by the heat applied in the step (2) described later. For example, have. In addition, the shape of the sealing member is not limited as long as it can accommodate raw porcelain therein. For example, the sealing member may include a container having a receiving portion therein and a cover for sealing the container. The size of the sealing member can be suitably changed in consideration of the amount of raw porosity for pretreatment and the space in the apparatus for the heat treatment in the step (2) to be described later, so that the present invention is not particularly limited thereto.

In addition, the raw silk can be sealed in a properly cut state in consideration of the size of the sealing member at the time of sealing, but the present invention is not limited thereto.

Next, in step (2) according to the present invention, a step of applying a predetermined heat to the sealed raw persimmon and aging is performed.

Conventionally, there has been applied a treatment method in which high temperature heat is applied in a state of being immersed in a liquid such as water or the like, or a method in which the moisture is treated under high temperature and high humidity conditions. However, when heat is applied to a liquid such as water immersed in raw persimmon, the useful ingredient contained in the raw persimmon is extracted as a liquid. Therefore, the raw persimmon itself after the heat treatment remains in a state in which the useful ingredient is removed, It is difficult to use as food. In addition, the texture of the raw persimmon disappears and the color is discolored to deteriorate the edible state, and in the case of severe case, the form becomes deformed and it may be difficult to use the raw persimmon itself as a processed food.

In addition, when the fresh persimmon is treated under the conditions of high temperature and high humidity, the oil component in the fresh persimmon can be escaped to the outside of the fresh persimmon due to the high humidity condition, and the content of the indigestible saccharide may not be lowered, and at the same time the sweetness such as sucrose and galactose The content of the usable component that can be added does not increase or it may be deteriorated from the outside. Further, there is a fear that the texture of the raw persimmon may be lowered, discoloration, and deformation of the shape due to the high humidity condition.

In addition, when the raw persimmon is treated at a high temperature, the content of the indigestible saccharide contained in the raw persimmon does not decrease, and the content of the useful ingredient which can increase the sweetness such as sucrose and galactose may not be increased.

Accordingly, the step (2) according to the present invention is heat-sealed under the condition that the external moisture is not added, and preferably, the heat is applied at a temperature of 39 to 62 ° C. for 3 to 72 hours to aging More preferably 45 to 55 占 폚 for 20 to 72 hours, and even more preferably 48 to 60 hours. If heat is applied at a temperature of less than 39 ° C and / or less than 3 hours, the content of the indigestible saccharide may not be attained to a desired level, and at the same time, the content of the disaccharide capable of increasing the sweetness I can not. In addition, the heat treatment at a low temperature may discolor the color of the raw persimmon rather than discolor from pale yellow to dark black, which may cause deterioration of texture. In addition, if heat is applied in excess of the temperature of 62 ° C, the content of the saccharide may be little changed compared to the content of the indigestible saccharide contained in the raw persimmon before heat treatment, and the content of the disaccharide capable of increasing the sweetness There may be little fluctuation and it may be difficult to achieve the desired effect through the preprocessing. In addition, there is a fear that the color of raw persimmon may be discolored excessively to deteriorate the texture, and there may be a problem that the range of use when used as a raw material is limited due to changes in color and texture. In addition, when the heat treatment is performed for more than 72 hours, there may be a problem in safety due to microbial propagation.

When the raw juice is subjected to the above pretreatment process, the content of the indigestible saccharide, which is the object of the present invention, is decreased and the disaccharide capable of increasing the sweetness can be significantly increased. In addition, the texture, shape and color of crisp fresh persimmon It is possible to promote the appetite, so that it can be very easy to develop the melts into various processed foods.

The aged rhizome prepared in the step (2) is then added to the step of preparing the compounding in step (3) according to the present invention.

The combination of step (3) may be a mixture of aged rhubarb and saccharides, and may further include an additive component that can add other flavors and aromas, and the additive component may be a component contained in a known composition, And the present invention is not particularly limited thereto.

The ripening rhizome may be a ripened rhizome cut to a predetermined size to be eaten.

In addition, the saccharide can use known ingredients capable of imparting a sweet taste to the citrus fruit without limitation. For example, one or more kinds of honey, sugar, oligosaccharide, starch syrup, raw sugar and the like can be selected and used. For example, honey and sugar can be included at a weight ratio of 1: 0.8-1.2, which can add nutrition and taste.

According to one embodiment of the present invention, saccharides may be contained in an amount of 80 to 250 parts by weight with respect to 100 parts by weight of aged incontinence, and thus, But is not limited thereto.

Next, as step (4) according to the present invention, the step of heating and solidifying the combination is carried out.

The heating may be selected without limitation, either by direct heating of the formulation or by heating with hot water. At this time, the temperature may preferably be heated to 90 to 100 占 폚 for 10 to 72 hours. The blend can then be allowed to settle and solidify at room temperature or at a temperature of 0 to 4 占 폚, through which it can be made into tablets.

On the other hand, the aged sourdough prepared through the pretreatment process of the above-described raw persimmon has the excellent digestibility as the content of the indigestible saccharide is remarkably decreased, and the quality of the sourdough syrup which is high in sweetness due to the increase of the content of sucrose and galactose Can be manufactured.

The present invention will now be described more specifically with reference to the following examples. However, the following examples should not be construed as limiting the scope of the present invention, and should be construed to facilitate understanding of the present invention.

≪ Example 1-1 >

After washing with water, the water was removed, sealed in a polypropylene container, and aged at 40 ° C for 12 hours in an incubator to prepare aged rhizome.

<Examples 1-2 to 1-4>

The aging time was changed to 3 hours, 6 hours and 24 hours, respectively, in the same manner as in Example 1-1.

&Lt; Example 2-1 >

The procedure of Example 1-1 was followed except that the temperature was changed to 30 ° C to prepare an aged sulfur.

&Lt; Examples 2-2 to 2-4 &

The aging time was changed to 3 hours, 6 hours and 24 hours, respectively, in the same manner as in Example 2-1.

&Lt; Example 3-1 >

Was prepared in the same manner as in Example 1-1 except that the temperature was changed to 50 DEG C to prepare an aged sulfur.

&Lt; Examples 3-2 to 3-6 >

The aging time was changed to 3 hours, 6 hours, 24 hours, 48 hours, and 96 hours, respectively, in the same manner as in Example 3-1.

&Lt; Example 4-1 >

The procedure of Example 1-1 was repeated except that the temperature was changed to 60 ° C to prepare aged rhizosphere.

&Lt; Examples 4-2 to 4-4 >

The aging time was changed to 3 hours, 6 hours and 24 hours, respectively, in the same manner as in Example 4-1.

&Lt; Example 5-1 >

Was prepared in the same manner as in Example 1-1 except that the temperature was changed to 70 ° C to prepare an aged sulfur.

<Examples 5-2 to 5-4>

The aging time was changed to 3 hours, 6 hours and 24 hours, respectively, in the same manner as in Example 5-1.

&Lt; Comparative Examples 1-1 to 1-4 >

The raw persimmon was washed with water and immersed in 30% ethanol and 40% ethanol for 3 hours, 6 hours, 12 hours and 24 hours, respectively.

<Comparative Examples 1-5 to 1-8>

Comparative Examples 1-1 to 1-4 were carried out respectively, and the remaining immersion solution was obtained after removing the immersed ripening sulfur produced.

<Experimental Example 1>

The aged rhizosphere prepared in Examples 1-1 to 5-4 and Comparative Examples 1-1 to 1-4 was extracted with 50% ethanol to obtain starch (St), raffinose (Ra ), Sucrose (Su), fructose (F) and galactose (Gal) contents were confirmed by silica thin layer chromatography, and the results are shown in Figs. 1 to 6, respectively. At this time, 80% (v / v) acetonitrile / water solution was used for developing the thin layer chromatography, and the color development was performed using ethanol containing 1% 2-naphthol and 5% sulfuric acid. In addition, the reference material (S) for each saccharide and the 50% ethanol extract (C) of immature balsam berry were included as controls.

In addition, the immersion solution after aging of Comparative Examples 1-5 to 1-8 also contained starch (St), raffinose (Ra), sucrose (Su), fructose (F) and galactose ) Was confirmed by silica thin layer chromatography, and the results are shown in FIG.

As shown in FIGS. 1, 3 and 4, the content of stachyose (St) and raffinose (Ra) decreased in aged rhizomes treated at 40 ° C, 50 ° C and 60 ° C, It can be confirmed that the contents of sucrose (Su), galactose (Gal) and fructose (F) were increased.

2 and FIG. 5, the content of stachyose (St) and raffinose (Ra) in the fermented rhizome treated with the fermentation temperature of 30 ° C and 70 ° C was almost the same as that of fermented rhizosphere, Su), galactose (Gal) and fructose (F) also showed little or no variation.

In the case of FIG. 6, all of the ingredients contained in the immersed rhizosphere of immersion for 3, 6, 12, and 24 hours were lost in 40% ethanol in the case of FIG. 6, while the components lost in the immersion solvent were increased . As the immersion time was prolonged, the degree of loss was further increased. In contrast to the ripening rhizomes, decomposition of the indigestible saccharides was not confirmed in the immersed rhizosphere prepared by immersion, and no increase in sucrose and galactose was observed, It is found that aging through immersion is inadequate in terms of improvement of loss and sweetness.

8, it was confirmed that the sucrose content was gradually increased as the aging time at 50 ° C was increased, and the decomposition of the refractory saccharide was progressed through the process. On the contrary, when the fermented milk was aged for 96 hours, it was confirmed that the sucrose content was decreased. This is presumed to be a result of sucrose decomposition due to microbial growth, and it is preferable to aged within 72 hours .

&Lt; Comparative Examples 2-1 to 2-4 &

After washing the raw persimmon, the raw persimmon was immersed in each of the prepared 50 캜 water and 50 캜 40% ethanol for 24 hours to prepare immersed agar. Thereafter, the immersion-aged sulfuric acid solution and the immersion solution were separated to obtain a water-immersion agar medium (Comparative Example 2-1), a water immersion solution (Comparative Example 2-2), an ethanol aged sulfuric acid (Comparative Example 2-3) Example 2-4) was prepared.

<Experimental Example 2>

The samples of Example 3-4 and Comparative Examples 2-1 to 2-4 were subjected to the same procedure as in Experimental Example 1 to carry out flaky chromatography. The results are shown in FIG. At this time, the standard substance (S) for each saccharide and the 50% ethanol extract (C) for immature berry were included as controls.

As can be seen from FIG. 9, it was confirmed that the content of sucrose was significantly increased in Example 3-4 as compared with that of raw immature sulfur (C). However, in the case of the submerged hydrolysates as in Comparative Example 2-1 and Comparative Example 2-3, the content of the saccharides was decreased, but as in Comparative Example 2-2 and Comparative Example 2-4, the content of the saccharide was increased in the immersion solution The results showed that the saccharides were extracted into the immersion solution and the active ingredient was lost in the immersed agar slurry. Therefore, it can be confirmed that the ripening by the immersion process is not suitable as a pretreatment method of rhizosphere because the loss of sugar and various useful components may occur.

<Experimental Example 3>

The hardness and the definition of the CIE LAB color space for the water-immersion aged sulfur of Comparative Example 2-1 immersed in water at the same aging time, the same temperature and the same time, aged at 50 ° C for 24 hours (L, a, b, and ΔE) based on the evaluation results are shown in Table 1 below.

Hardness (N) L a b ΔE Immature treatment 22.408 65.64 ^a 16.37 ^b 33.55 ^b - Comparative Example 2-1 21.185 45.75 ^c 18.77 ^a 36.67 ^a 20.28 Example 3-4 24.080 51.95 ^b 16.01 ^c 28.32 ^c 14.66

* The lower case alphabet of the result is the result of Duncan's one-way ANOVA (P <0.05).

As can be seen from the above Table 1, the hardness decreased in Comparative Example 2-1, whereas in the case of Example 3-4, the hardness was increased, and it was confirmed that it was helpful to maintain the crispy texture unique to the raw persimmon. In addition, it can be confirmed that the color change was significantly less in Example 3-4 than Comparative Example 2-1 on the basis of the unprocessed raw persimmon even in the color change. These results show that aging in an airtight state, It can be seen that it is better in terms of

&Lt; Comparative Examples 3 and 4 >

The raw persimmon was washed with water and immersed in water and 40% ethanol for 12 hours, respectively.

<Experimental Example 4>

In order to examine the appearance change due to aging of raw persimmon, aged rhizomes according to Example 3-4, Comparative Example 3 and Comparative Example 4 were visually observed and the results are shown in FIGS. 10 to 12, respectively.

As shown in FIG. 10, the ripened rhizome according to Example 3-4 retained the shape of the raw material, but the ripened ripened rhizome according to Comparative Example 3 was discolored as in Comparative Example 2 and FIG. 12 as shown in FIG. 11, It can be confirmed that it is not suitable as a raw material for processing which utilizes the characteristics.

<Production Example>

The aged sourdough prepared in Example 1-1 was cut into a size of 5 cm in length and 5 cm in length. Then, 200 parts by weight of saccharide mixed with sugar and honey at a weight ratio of 1: One formulation was prepared. Thereafter, the mixture was heated to 100 DEG C for 2 hours with stirring, and the mixture was thoroughly mixed and then cooled to room temperature at 25 DEG C to prepare a solidified sulfuric acid.

Claims (8)

(1) sealing the washed fresh persimmon so as to block the outside air;
(2) aging the sealed raw persimmon by applying a predetermined heat to produce aged sulfuric acid;
(3) preparing a combination in which the aged rhizosphere is mixed with a saccharide; And
(4) heating and solidifying the combination. The method according to claim 1,
Wherein the ripening rhizome of the step (3) is a ripening rhizome cut to a predetermined size. The method according to claim 1,
Wherein the saccharide in step (3) is a mixture of honey and sugar at a weight ratio of 1: 0.8 to 1.2. The method according to claim 1,
Wherein the saccharide is contained in an amount of 80 to 250 parts by weight based on 100 parts by weight of the aged sourdough. The method according to claim 1,
Wherein the aging in step (2) is carried out at a temperature of 39 to 62 ° C for 3 to 72 hours. 6. The method of claim 5,
Wherein the aging in step (2) is carried out at 45 to 55 ° C for 20 to 72 hours. The method according to claim 1,
Wherein the raw persimmon washed in step (1) is sealed in a state in which the surface moisture is removed. A process for the preparation of a composition according to any one of claims 1 to 7.

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