KR20200018035A - Method of making freeze drying fruit vegetable oriental soup using oriental medicine extracts powder - Google Patents

Abstract

The present invention relates to a method for manufacturing a freeze-dried fruit, vegetable, and medicinal herb soup base using medicinal herb extract powder, comprising the following steps: preparing medicinal herb powder; mixing the medicinal herb powder and soup powder ingredients to prepare a mixture; and preparing freeze-dried fruits and vegetables. It is possible to prepare medicinal herb soup that suits the taste of modern people.

Description

Method of manufacturing lyophilized fruit vegetable herbal soup base using herbal extract powder {METHOD OF MAKING FREEZE DRYING FRUIT VEGETABLE ORIENTAL SOUP USING ORIENTAL MEDICINE EXTRACTS POWDER}

The present invention relates to a method for producing a lyophilized fruit vegetable herbal soup base, and more particularly, by adding an herbal extract powder having functional properties such as antioxidant and diabetes to the soup powder material so that consumers can ingest the herbal soup healthily. It relates to a method for producing a lyophilized fruit vegetable herbal soup base using a herbal extract powder.

With the development of science, convenience has become accustomed and modern people need convenience and convenience not only for convenient life but also for eating. In addition, modern people are busy with their work life, and the days of skipping breakfast are increasing, and they want to make cooking easier and eat healthy food.

Accordingly, in recent years, a soup base has been manufactured for consumers to easily prepare by cooking in the form of soup.

However, such a soup base has a problem in that nutrients are deficient because flour and cooking oil are used as main ingredients.

On the other hand, lyophilization, a type of drying method, is obtained by sublimation that freezes the material and lowers the partial pressure of water vapor so that it can be obtained by sublimation, which directly turns the ice into steam. It has a myriad of cracks, so it is easy to absorb moisture, so that it completely dissolves when rehydrated.

A typical example is the seasonings of the ramen soup (without moisture, such as green onions and carrots) .The contents of the soup when it is first opened are completely free of moisture, You can see it returning to the dry state.

These lyophilization advantages include minimizing and inactivating damage to heat-sensitive materials, easily penetrating moisture, fragile structures, enabling precise and clean filling, and fast and complete rehydration. You can do that.

Republic of Korea Patent Application Publication No. 10-1337114

Therefore, the technical problem of the present invention was conceived in this regard, the object of the present invention is to add a herbal extract powder having the functionality of antioxidant, diabetes, etc. to the soup powder material so that consumers can ingest the herbal soup healthily It relates to a method for producing a lyophilized fruit vegetable herbal soup base using the extract powder.

In the method of manufacturing a lyophilized fruit vegetable herbal soup base using a herbal extract powder according to an embodiment for realizing the object of the present invention, to prepare a herbal herbal powder. To prepare a mixture by mixing the herbal herbal medicine powder and the soup powder material prepared above. Freeze-dried fruit vegetables are prepared in the form of powder.

In one embodiment, in the step of preparing the herbal herbal powder, it may include extracting the raw material, pre-processing the raw material and optimizing the flavor of the raw material.

In one embodiment, in the step of extracting the raw material, the raw material may be extracted from the mulberry, organza, barn, licorice, 칡 and Angelica.

In one embodiment, the weight ratio of the mulberry, the scabbard, the barn, the licorice, the 칡 and the donkey, may be 3: 2: 2: 1: 1: 1.

In an embodiment, in the extracting of the raw material, at least one of hot water extraction, enzyme extraction, and high pressure extraction may be used.

In one embodiment, the raw material may be prepared by roasting or steaming in the pretreatment step.

In one embodiment, in the step of optimizing the flavor, it may be spray-dried by adding at least one of mortgage, refined salt, glucose, wheat extract, glycine, xanthan gum, onion powder, garlic and complex yeast powder to the raw material. .

In one embodiment, in the step of preparing the mixture, the flour, cooking oil or butter and the herbal herbal powders are mixed at a predetermined ratio and roasted at the same time, then other additives may be added.

In one embodiment, flour, cooking oil or butter and the herbal herb powder may be mixed in a weight ratio of 5: 5: 1.

In one embodiment, the other additives may include at least one of skim milk powder, powdered milk cream, beef extract, onion powder, black pepper, white sugar, potato starch, salt, spices, flavoring and coloring.

In one embodiment, in the step of preparing the lyophilized fruit vegetable in the form of a dry, the lyophilized fruit vegetable may be prepared to have a weight ratio of 5: 1 with respect to the mixture.

According to the embodiments of the present invention, the herbal flavor is suitable, the bitter taste is low, and there is a delicious flavor can be prepared instant instant soup suitable for the taste of modern people.

In particular, by adding herbal extract powder, it is possible to solve the problem of improving the antioxidant and anti-diabetic effect, solving the problem of nutrient deficiency in general soup powder, and increasing the possibility of diabetes.

Furthermore, in the manufacture of the herbal soup base, by forming a mixture of herbal herb powder and soup powder material, the herbal herb is more uniformly mixed with the soup, the herbal herb is seen separately or even when the production of soup By solving the problem of lowering the texture or flavor to the user, so that the overall taste can be felt in the soup, the user's rejection of herbal medicines can be minimized.

1 is a flow chart illustrating a method of manufacturing a lyophilized fruit vegetable herbal soup base using the herbal extract powder according to an embodiment of the present invention.
FIG. 2 is a flowchart illustrating steps of preparing the herbal medicine powder of FIG. 1.

As the inventive concept allows for various changes and numerous modifications, the embodiments will be described in detail in the text. However, this is not intended to limit the present invention to the specific form disclosed, it should be understood to include all modifications, equivalents, and substitutes included in the spirit and scope of the present invention. In describing the drawings, similar reference numerals are used for similar elements. Terms such as first and second may be used to describe various components, but the components should not be limited by the terms.

The terms are used only for the purpose of distinguishing one component from another. The terminology used herein is for the purpose of describing particular example embodiments only and is not intended to be limiting of the present invention. Singular expressions include plural expressions unless the context clearly indicates otherwise.

In this application, the terms "comprise" or "consist of" are intended to indicate that there is a feature, number, step, operation, component, part, or combination thereof described in the specification, and one or more other features. It is to be understood that the present invention does not exclude the possibility of the presence or the addition of numbers, steps, operations, components, parts, or combinations thereof.

Unless defined otherwise, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art. Terms such as those defined in the commonly used dictionaries should be construed as having meanings consistent with the meanings in the context of the related art, and shall not be construed in ideal or excessively formal meanings unless expressly defined in this application. Do not.

Hereinafter, with reference to the accompanying drawings, it will be described in detail a preferred embodiment of the present invention.

1 is a flow chart illustrating a method of manufacturing a lyophilized fruit vegetable herbal soup base using the herbal extract powder according to an embodiment of the present invention. FIG. 2 is a flowchart illustrating steps of preparing the herbal medicine powder of FIG. 1.

1 and 2, in the method for producing a lyophilized fruit vegetable herbal soup using herbal extract powder according to the present embodiment, first, herbal herbal powder is prepared (step S100).

In order to manufacture the herbal herbal medicine powder, the raw material is first extracted (step S110). The raw material may be extracted from mulberry, agapi, barn, licorice, 초 and Angelica.

The mulberry (Mulberry, Morus spp.) Is a mulberry, an arthropod of the genus Mulberry, distributed in a wide area from the tropics to the tropics. The mulberry tree is an important crop that has been cultivated since ancient times, and the farmers use the mulberry leaves as a feed for silkworms, and the oriental herb is used as an important herbal medicine. These mulberry trees, especially their roots are known to be beneficial to seawater, asthma, pain, fever, pyelitis, fragile edema due to waste heat, and research is being conducted to develop antidiabetic drugs using them.

The agapi refers to medicinal roots, stems and bark of the Acanthopanax sessiliflorum Seeman or the same plant, the taste is spicy and bitter, warm nature. Ogapi is known to protect the liver and kidneys and to strengthen muscles and skeletons. Recent scientific research has shown that the agapi has lowering blood pressure, protecting liver function, promoting hematopoietic and immune function, lowering blood cholesterol, antioxidant, anti-allergic and anticancer activity. Usage is on the rise.

The barn tree is a representative example of the hangover is excellent in relieving hangover and because it is good for intestinal function activation blood circulation, showing a certain effect in high blood pressure and arteriosclerosis as well as numbness of hands and feet.

The licorice (Glycyrrhiza uralensis Fisch, Glycyrrhiza glabra L.) is a perennial herbaceous plant belonging to the legume (Leguminosae), the root and stem are used for medicinal and edible. Licorice has long been used as an antidote, antitussive expectorant, laxative, peptic ulcer and gastric ulcer in oriental medicine and folk medicine. In addition, licorice relieves pain caused by rapid tension of muscles and tissues, and anti-inflammatory effect. It has been known.

Pueraria Radix is a medicine such as sweating, antipyretic fever, jingyeong, sea creeping, sujin, jigal, branch offices, etc. It is known to be effective. In particular, the root, which is the root removed from the bark of the 칡 contains a large amount of isoflavonoids (Isoflaⅴonoide), and the pharmacological action associated with the root, such as anti-alcoholic poisoning (Antidipsotropic) action, liver protection action, hangover inhibition action, antioxidant action, etc. This is known. In addition, it is known that there is a relaxation action of smooth muscle, coronary artery dilation and blood pressure drop in the cardiovascular system, heart rate control action, platelet aggregation inhibitory action, strong blood sugar action, antipyretic action.

The donkey is a medicinal plant mainly grown in the highlands of Gangwon-do and Gyeongsang-do, Korea, and has been widely used as a blood-serum medicinal product for gynecological diseases such as cold syndrome, anemia, hematologic disorder and psychiatric symptoms for the purpose of hematopoietic and analgesic action. . The Angelica is a herbaceous plant of 2 to 3 years old belonging to the family of aptaceae (Apiaceae, Umbelliferae). Z.) Kitagawa), and the Chinese Angelica sinensis (Oliv.) Diels is mainly grown in China. These types of Angelica are known to have different kinds of active ingredients depending on their kind.

In this case, it is preferable to extract the raw material from the mulberry tree, the scabbard tree, the bark tree, the licorice, the bark and the donkey as described above so that each weight ratio is 3: 2: 2: 1: 1: 1.

In addition, when extracting the raw material from the mulberry, the scabbard, the barn, the licorice, the 칡 and the Angelica, it can be used at least one of hot water extraction, enzyme extraction, high pressure extraction.

The hot water extraction method is a technology for dissolving and extracting the active ingredients of the raw material extraction object by dissolving the raw material extraction object in water and heating it, so that the raw material contains enough of the active ingredient of the raw material extraction object.

The enzyme extraction method is a technique for preventing the destruction of denaturation and nutrients by maximizing the extraction efficiency by extracting the raw material from the raw material extraction target using the enzyme at low temperature.

The high-pressure extraction method can overcome the stability problems such as QUSTGOR, odor, etc. of the efficacy raw material by the conventional heat treatment by the non-heat extraction extraction technology, using a pressure of 100 ~ 1,000 MPa, using water or oil as a pressure medium This technology is based on Pascal's principle of instantaneous and uniform pressure transfer. The high-pressure extraction method does not generate new chemicals and by-products, free radicals do not generate an increase in the stability of the raw material, increase the stability of the active ingredient does not occur chemical changes, the concentration of the active ingredient by ultra-high pressure transfer from the plant surface to the core Has the advantage of increasing.

Then, the raw material is pretreated (step S120). In this case, the raw material may be roasted or steamed.

Next, to optimize the flavor of the legislative or sphere-packed raw material (step S130). In this case, spray drying may be performed by adding at least one of mortgage, refined salt, glucose, wheat extract, glycine, xanthan gum, onion powder, garlic and complex yeast powder to the raw material.

As described above, when the flavor of the raw material is optimized and the herbal herbal powder is manufactured, a mixture is prepared by mixing the prepared herbal herbal powder and the soup powder material (step S200).

More specifically, the soup powder material flour and cooking oil (or butter) and the herbal herbal powders are mixed at a predetermined ratio and roasted at the same time, and then other additives are added.

In this case, it is preferable that the weight ratio of the said flour, cooking oil (or butter), and the said herbal medicine powder is 5: 5: 1.

In addition, the other additives may include at least one of skim milk powder, powdered milk cream, beef extract, onion powder, black pepper, white sugar, potato starch, salt, spices, flavoring, coloring.

In other words, in the present embodiment, the soup powder material is prepared by separately roasting the soup powder material, and then, instead of simply adding the herbal medicine powder, the flour and cooking oil (or butter), which are the soup powder material, are mixed with the herbal medicine powder and the above 5. Mixing in a weight ratio of 5: 1, and then roasting at the same time, and by adding the other additives at the same time, and then, by adding the other additives, the flavor by the herbal herbal powder powder is spread appropriately and uniformly on the prepared herbal soup base It has a matching flavor and has a relatively small bitter taste of herbal medicine powder, which can minimize the antagonism of herbal ingredients.

In addition, it is relatively difficult to check the herbal ingredients in the soup during cooking relatively from the outside, thereby minimizing the user's antagonism to the herbal ingredients.

When the mixture is manufactured as described above, the lyophilized fruit vegetable is prepared in a dry form and sealed in a bag so that the consumer can add the lyophilized fruit vegetable to the mixture (step S300).

Since the fruit vegetable is freeze-dried to maintain the molecular structure while maintaining the water content below a certain amount, it is possible to preserve its inherent taste and aroma without destroying the natural nutrients of the fruit or vegetable.

In this case, the weight ratio of the mixture and the lyophilized fruit vegetable is preferably 5: 1.

Furthermore, the fruit vegetable is preferably apricot (blackberry), blackberry (blackberry), banana, raspberry, strawberry (strawberry), peach, apple, orange, pear (pear), tomato, plum (plum), Red grapes, white grapes, cornelian cherry, melon and pineapple.

As described above, the freeze-dried fruit vegetable is manufactured in a dryer form and sealed in a separate bag, so that when the consumer cooks the soup using the mixture described above, the freeze-dried fruit vegetable can be added to the soup to eat. You can add more nutrients.

On the other hand, in order to confirm the antioxidant properties of the fruit vegetable herbal soup base prepared according to the present embodiment, Comparative group 1 (conventional general soup base), Comparative group 2 (soup base containing the mixture), test group (the An antioxidant test was performed on the fruit vegetable herbal soup base) to which the lyophilized fruit vegetable was added to the mixture. The evaluation results are shown in the following [graph 1] to [graph 4].

Polyphenols are a type of chemical found in plants that are characterized by the presence of two or more molecular bag phenolic groups. There are thousands of polyphenols, including catechins in green tea, resveratrol in wine, apple and quercetin in onions. Polyphenols have an antioxidant effect that converts free radicals (harmful oxygen) in our body into harmless substances, preventing aging. In addition, it is reported that it is excellent in protecting DNA damage, cell constituent proteins and enzymes damaged by exposure to free radicals, thereby lowering the risk of various diseases.

[Graph 1]

Referring to [Graph 1], as a result of measuring the total polyphenol content, the test group (expressed as a 'and a) (2% w / v: 53.6 ± 2.1 mg GAE / mL, 10% w / v: 144.9 It can be seen that ± 2.7 mg GAE / mL) shows a relatively high total polyphenol content compared to Comparative Group 1 (indicated by c 'and c) and Comparative Group 2 (indicated by b' and b).

On the other hand, ABTS, DPPH radical scavenging activity is a method widely used to measure the antioxidant activity. ABTS is used to measure antioxidant activity by reacting with antioxidants and eliminating cationic radicals and decolorizing from cyan to colorless. DPPH is used to measure antioxidant activity by eliminating anion radicals by reacting with antioxidants. How to measure.

[Graph 2]

[Graph 3]

Referring to [Graph 2] and [Graph 3], the test group (indicated by b 'and b) in the ABTS experiment (2% w / v: 14.4 ± 0.8%, 10% w / v: 44.0 ± 0.4 %) The sample was found to have better radical scavenging activity than the other comparative groups 1 (labeled d 'and d) and comparative group 2 (labeled c' and c), and Vitmain C (500 ug / mL) in DPPH experiments. Weaker than the activity of 96.9 ± 0.1%), but the test group (indicated by b 'and b) (2% w / v: 16.1 ± 0.5%, 10% w / v: 33.4 ± 1.6%) It was found to be relatively superior to comparison group 1 (indicated by d 'and d) and comparison group 2 (indicated by c' and c).

FRAP method is a method that converts ferric tripyridyltriazine (Fe3 + -TPTZ) compound to ferrous tripyridyltriazine (Fe2 + -TPTZ) by reducing agent or antioxidant at low pH. . The FRAP method is different from the ABTS and DPPH experiments. In the case of the ABTS and DPPH methods, the antioxidant material in the sample was conceived using the direct scavenging of radicals, whereas the FRAP method measured the oxidation and redox reactions without measuring the electron donating ability of the sample. The polyphenol compound uses the principle of reducing Fe 3+ to Fe 3+, and is made by considering that most antioxidants have a reducing power.

[Graph 4]

Referring to [Graph 4], although the activity was not higher than that of Vitamin C (1 mg / ml; 1.66 ± 0.17) used as a positive control in the experimental results, the test groups (b 'and b) were similar to the previous experiments. (2% w / v: 0.0557 ± 0.0002, 10% w / v: 0.1850 ± 0.0001) Samples were compared to other comparative groups 1 (indicated by d 'and d) and comparative group 2 (indicated by c' and c) It was confirmed to exhibit excellent activity compared to.

On the other hand, in order to confirm the anti-diabetic properties of the fruit vegetable herbal soup base, Comparative Group 1 (conventional general soup base), Comparative Group 2 (soup base containing the mixture), test group (the lyophilized fruit in the mixture) Anti-diabetic test was performed on the fruit vegetable herbal soup base) to which the vegetables were added. The evaluation results are shown in the following [Graph 5] and [Graph 6].

Lipid peroxide (MDA), an intermediate of lipid peroxides produced in tissues damaged by reactive oxygen species such as free radicals, is presented as an indicator for measuring oxidative stress. Brain tissues are very vulnerable to the presence of reactive oxygen species because they have a high content of unsaturated fatty acids as well as finite tissue due to the signaling function of brain nerve cells, and have a low content of antioxidant enzymes in the body.

[Graph 5]

Referring to [Graph 5], each sample was tested using brain tissues extracted from ICR mice to measure the inhibitory effect of lipid lipid peroxide generation on oxidative stress.

In this experiment, 10% w / v of the sample affects the result of the experiment, and the experiment was conducted using only 2% w / v of the sample. This experiment also confirmed that the test (labeled b) (59.9 ± 0.5%) samples effectively inhibited the formation of superior lipid peroxides compared to other comparative 1 (labeled d) and comparative 2 (labeled c). It was confirmed that the inhibitory activity similar to chatechin (100 uM: 72.3 ± 0.5%) used as a positive control.

[Graph 6]

Referring to [Graph 6], α-amylase was tested, but the tendency according to the concentration was not properly confirmed. This result seems to be because the composition or color of the sample influenced the experimental results. On the other hand, α-glucosidase inhibitory activity was confirmed by the concentration tendency. Diabetes is one of the three major diseases, along with cancer, cerebrovascular disease and heart disease. α-Glucosidase is a hydrolytic enzyme in the small-border membrane of the small intestine that hydrolyzes in the form of monosaccharides to absorb carbohydrates of ingested disaccharides or polysaccharides. Therefore, the development of an inhibitor of α-glucosidase delays the breakdown into glucose, which is effective in preventing glucose-related diseases such as type 2 diabetes. As a result of measuring the α-glucosidase inhibitory activity, it was confirmed that the excellent inhibitory activity.

According to the embodiments of the present invention, the herbal flavor is suitable, the bitter taste is low, and there is a delicious flavor can be prepared instant instant soup suitable for the taste of modern people.

In particular, by adding herbal extract powder, it is possible to solve the problem of improving the antioxidant and anti-diabetic effect, solving the problem of nutrient deficiency in general soup powder, and increasing the possibility of diabetes.

Furthermore, in the manufacture of the herbal soup base, by forming a mixture of herbal herb powder and soup powder material, the herbal herb is more uniformly mixed with the soup, the herbal herb is seen separately or even when the production of soup By solving the problem of lowering the texture or flavor to the user, so that the overall taste can be felt in the soup, the user's rejection of herbal medicines can be minimized.

While the foregoing has been described with reference to preferred embodiments of the present invention, those skilled in the art will be able to variously modify and change the present invention without departing from the spirit and scope of the invention as set forth in the claims below. It will be appreciated.

Claims (11)

Preparing herbal herbal powder;
Preparing a mixture by mixing the herbal herbal medicine powder and the soup powder material; And
A method of producing a lyophilized fruit vegetable herbal soup base comprising the step of preparing the lyophilized fruit vegetable in the form of powder. According to claim 1, wherein in the step of preparing the herbal herbal powder,
Extracting raw materials;
Pretreating the raw material; And
Method for producing a lyophilized fruit vegetable herbal soup base comprising the step of optimizing the flavor of the raw material. The method of claim 2, wherein in the step of extracting the raw material,
The raw material is a method for producing a lyophilized fruit vegetable herbal soup base, characterized in that the raw material is extracted from mulberry, scabbard, hut, licorice, 칡 and Angelica. The method of claim 3,
The weight ratio of the mulberry, the scabbard, the bark, the licorice, the 칡 and the donkey, is 3: 2: 2: 1: 1: 1 method for producing a freeze-dried fruit vegetable herbal soup base. The method of claim 2, wherein in the step of extracting the raw material,
Method for producing a lyophilized fruit vegetable herbal soup base, characterized in that using at least one of hot water extraction method, enzyme extraction method and high pressure extraction method. The method of claim 2, wherein in the step of pretreating the raw material,
Method for producing a lyophilized fruit vegetable herbal soup base, characterized in that for roasting or steaming (steaming). The method of claim 2, wherein in optimizing the flavor,
Method for producing a lyophilized fruit vegetable herbal soup base, characterized in that the spray drying by adding at least one of mortar, refined salt, glucose, wheat extract, glycine, xanthan gum, onion powder, garlic and complex yeast powder to the raw material. The method of claim 1, wherein in the step of preparing the mixture,
Flour, cooking oil or butter and the herbal herb powder is mixed at a predetermined ratio and roasted at the same time, the method of producing a freeze-dried fruit vegetable herbal soup base, characterized in that the addition of other additives. The method of claim 8,
Flour, cooking oil or butter and the herbal herb powder powder is a method of producing a herbal soup base lyophilized fruit, characterized in that the mixing ratio of 5: 5: 1 by weight. The method of claim 8, wherein the other additives,
Method for producing a lyophilized fruit vegetable herbal soup base comprising at least one of skim milk powder, powdered milk cream, beef extract, onion powder, black pepper, white sugar, potato starch, salt, spices, flavoring and coloring. According to claim 1, In the step of preparing the lyophilized fruit vegetable in the form of powder,
Method for producing a lyophilized fruit vegetable herbal soup base characterized in that to prepare the lyophilized fruit vegetable with a weight ratio of 5: 1 with respect to the mixture.

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