KR20200048273A - Puffing method of edibility of new shoot bottom parts of asparagus - Google Patents

Abstract

The present invention relates to a method of swelling the hem of asparagus sprouts for edible use, and by providing a method of effectively softening the hem of asparagus edible, which is difficult to eat due to the properties of too hard tissue, the taste of the extract is improved by Millard reaction in the tissue buffing process It provides a method to be used for edible and various purposes. At the same time, it has the effect of enhancing antioxidant capacity, suggesting the possibility of using asparagus sprouts as raw materials for various health foods, cosmetics, and medicines, and it is possible to utilize the large amount of asparagus sprouts discarded after harvest of asparagus The effect of improving farm competitiveness can also be expected.

Description

Puffing method of edibility of new shoot bottom parts of asparagus}

The present invention relates to a method of swelling the hem of asparagus sprouts for edible use. More specifically, the taste of the extract is improved by milling reaction through the buffing process of the tissue by swelling the hem of the asparagus, which is hard to be used for food due to hardening of the tissue. And it provides a method that can be used for a variety of purposes. It also relates to a method of making edible edible and improving antioxidant capacity.

Asparagus officinalis ( Asparagus officinalis ) is a monocotyledonous plant of Liliaceae, native to Europe, North Africa, and South Asia, and has been used as a premium vegetable for a long time to be called the queen of vegetables. It is known that asparagus is rich in various vitamins and amino acids, and especially contains aspartic acid, which is a kind of amino acid, to help fatigue and relieve hangover. In addition, the content of lutein among flavonoid-based ingredients is known to have various antioxidant effects, and it has been reported to contain a large amount of procodiosin, which is effective in improving sexual function.

Asparagus is an herbaceous perennial plant that grows to a height of 100-180 cm. It has a thick stem and many branched feathers. The "leaves" are actually needle-shaped cladodes (corrected stems) in the leaf-shaped axilla. They are 6-32 mm long and 1 mm wide, with 4-5 pieces gathered together to look like roses. The root type is sporadic. Flowers are bell-shaped, greenish-white, yellow-yellow, 4.5-6.5 mm long, with 6 tepals partially fused at the bottom, and produced alone or in 2 or 3 clusters at the crossing of a tributary. Fruits are small red berries, 6-10 mm in diameter, poisonous to humans.

The length of asparagus harvested from domestically grown farmers is harvested by hand, not by machine harvesting, within about 30 cm, but it is cut uniformly to a length of 25 cm by screening for domestic market shipment and foreign export. In general, the edible part of the asparagus uses a spear that rises like a bamboo bamboo shoot at the top, so after the selection process after harvesting, asparagus by-products of about 5 cm from the bottom are generated for each asparagus spear. Assuming that the average domestic production of asparagus is 25,000kg / ha, the by-product generated at this time is approximately 4,000kg / ha.

Prior art extracting a functional substance from asparagus is Korean Patent No. 10-1505576, but the prior art is an invention related to manufacturing a composition for external application for skin having an effect on preventing or improving swelling and drying using assortment of asparagus.

Domestic registered patent publication No. 10-1505576 (2015. 03. 18)

The present invention has a problem in that the harvested and discarded asparagus sedges are discarded as they are hard to use as raw materials for food or cosmetics. In the present invention, in order to solve this problem, the hem of the asparagus sprouts is swelled at an appropriate temperature to soften the tissue so that it can be used for food.

In addition, the present technology is intended to make the portion of the tissue swellable for edible use.

It is also intended to be used as a raw material for tea, health food, and cosmetics by increasing the content of antioxidants through a swelling process.

In order to achieve the above object, the present invention is a method of swelling the bottom of the asparagus sprouts, first harvesting the sprouts of the asparagus, then sorting and washing to remove bad asparagus, and cutting the washed asparagus sprouts hem to 2-3 cm length After drying for 22 to 26 hours at a temperature of 50 to 60 ℃ in a hot air method and then swelling in a swelling device.

The asparagus sprout when dried asparagus sprout skirt to puffing the skirt immersed in 5 to 10 minutes with water, and then taken out 8-15 minutes to remove the water, and of the asparagus sprout hem removing the water from 5 to 6kgf / cm ² for The pressure is heated at a temperature of 170 to 190 ° C. for 5 to 10 minutes, followed by swelling by rapidly lowering to atmospheric pressure.

For comparison of the extraction rate of antioxidants, each sample of the same amount (10 g) was placed in an Erlenmeyer flask, extracted from 200 ml of room temperature water and about 75 ° C. for 1 hour, concentrated under reduced pressure to compare the yield, and the resulting swelled asparagus sprouts The extraction rate of antioxidant was increased more than 1.3 times than that of unswollen asparagus sprouts.

By expanding the bottom of the asparagus sprouts, it is possible to use it as a raw material for tea, health food, cosmetics, etc. by enhancing the content of antioxidants.

The swelling method of the hem of the asparagus sassoon according to the present invention softens the hard asparagus tissue and makes it edible. In addition, it enhances the content of antioxidants such as flavonoids so that it can be used as a variety of raw materials, including tea, functional foods and cosmetics.

In addition, after swelling, the hem of asparagus sprouts can be used as a tissue containing flavonoids and polyphenols, and aims to provide them as raw materials for processed products.

 In addition, since the bottom of the discarded asparagus saesoon can be used as a variety of raw materials as described above, it is possible not only to reduce the processing cost, but also to generate new income, so it can be expected to have an effect of improving competitiveness, such as increasing farm household income.

1 is a photograph of the hem of the harvested asparagus of the present invention and the hem after selection.
Figure 2 is a photograph of a device for expanding the hem of the asparagus sassoon of the present invention.
Figure 3 is a photograph of the hem of the asparagus sasoon before and after the puffing of the present invention.
Figure 4 is a graph of the extraction rate of the bottom of the asparagus saengsoon before and after the swelling of the present invention.
Figure 5 is a graph comparing the antioxidant (DPPH / ABTS) of the present invention.
6 is a graph of the total amount of flavonoids of the present invention.
7 is a graph of total polyphenol amount.

The present invention relates to a method of swelling the bottom of an asparagus for edible use. Asparagus saesoon hem treated as a by-product is hard to use as food because the tissue is hardened. However, when the bottom of the asparagus sprouts that are treated as a by-product after being sorted by product is expanded, the tissue becomes soft and the color and flavor are improved by Millard reaction, and it becomes available as food.

Figure 1 is a photograph of the harvested asparagus sprouts of the present invention and after sequencing (5-6 cm) of the shoots, and Figure 2 is a picture of a device for inflating the bottom of the asparagus shoots of the present invention, Figure 3 is a swelling of the present invention This is a picture of the hem of Asparagus Sasoon before and after. Figure 4 is a graph of the extraction rate of the bottom of the asparagus sprouts before and after the swelling of the present invention, Figure 5 is a graph comparing the antioxidant (DPPH / ABTS) of the present invention, Figure 6 is the total flavonoid (total flavonoid) amount of the present invention It is a graph for, and Figure 7 is a graph for the total amount of polyphenols.

The present invention relates to a method of harvesting asparagus sprouts and then puffing tissue to enable edible use of byproducts (ie, asparagus sprouts) generated after selection.

The present invention is first harvested the order of asparagus and then sorted and washed to remove the bad asparagus. The hem of the washed asparagus sprouts is cut into 2 to 3 cm lengths, and then dried in a hot air manner at a temperature of 50 to 60 ° C. for 22 to 26 hours. If the size of a fine asparagus sedge is too small, swelling will not occur sufficiently, and if the size is too large, it will be difficult to handle when swelling in a swelling machine.

In the present invention, "asparagus sprouts hem" is a portion of about 5 cm of the bottom of the hardened tissue that is discarded without being used for food after harvest.

In the shredding step of the present invention, the size of the hem of the asparagus sprouts may be preferably 2 to 3 cm. When slicing to a size of less than 2 cm, swelling of the asparagus hem was difficult to occur sufficiently, and slicing to a size of 3 cm or more was difficult to handle in a swelling machine.

The hem of the dried asparagus sprouts was immersed in water for 5 to 10 minutes, then taken out, drained for 8 to 15 minutes, and then swelled. That is, the heat the asparagus sprout skirt removal of the water 5 to 6kgf / cm ² pressure, temperature of 170 to 190 ℃ of for 5-10 minutes and then the atmospheric pressure by giving (about 1kgf / cm ²⁾ lowers sharply to a pressure level of It swelled.

As a result of swelling the hem of the asparagus sassoon, it was confirmed that the tissue of the swelled asparagus swan hem was softened as shown in FIG. 2, and the color and flavor were also improved by the Millard reaction.

Hereinafter, the swelling method of the asparagus hem for edible according to the present invention will be described in detail by the following examples. However, the following examples are merely illustrative of the present invention, and the contents of the present invention are not limited by the following examples.

<Example 1> swelling of the asparagus hem

After harvesting, after harvesting, the bottom of the asparagus sprout was collected, washed, and then shredded to a size of about 2 to 3 cm and dried at 55 ° C. for 24 hours using a hot air dryer. The dried asparagus hem was immersed in water for 10 minutes and then taken out to remove moisture for 10 minutes and placed in an inflator to swell. The bottom of the asparagus sprouts was heated at a pressure of 6 kgf / cm ² and a temperature of 180 ° C. for 7 minutes, and the pressure was rapidly reduced to atmospheric pressure.

It can be seen in FIG. 3 that the tissue was softened as a result of taking and comparing the swelled asparagus sedge and the swelled asparagus hem.

<Example 2> Comparison of antioxidant extraction rate

The extraction rate of antioxidants of the swelled asparagus sedge and the swelled asparagus sedge was compared. Each sample of the same amount (10 g) was placed in an Erlenmeyer flask, extracted from 200 ml of room temperature water and about 75 ° C. for 1 hour, and concentrated under reduced pressure to compare the yield.

 As a result, it was confirmed that the extraction rate of the swelled asparagus sprouts at the time of extraction with room temperature water was 1.3 times higher than the antioxidant extraction rate of the swelled asparagus sprouts. However, when using hot water at 75 ℃, the extraction rate was almost the same as 15%.

<Example 3> Comparison of antioxidant capacity

(1) ABTS radical capture experiment

ABTS (2,2`-azino-bis (3-ethylbenzthiazoline-6-sulphonic acid)), when reacted with potassium persulfate, loses electrons and forms unstable radicals. Antioxidants scavenge this radical, which has a maximum absorbance at 734 nm, and may lose the harmfulness of the radical.

 The same amount of sample (50 mg) before and after dry swelling was extracted in 70% ethanol. 20ul of each extracted sample was put into a 96-well and reacted for 10 minutes by adding 180ul of ABTS radical. After that, the radical scavenging capacity was measured at 734 nm to compare the amount of antioxidant with ascorbic acid, a standard material.

 As a result, it was confirmed that the ABTS radical scavenging ability of the swelled asparagus hem increased by a factor of three compared to the ABTS radical scavenging ability of the swelled asparagus hem.

(2) DPPH radical capture experiment

The DPPH (2,2-diphenyl-1-picrylhydrazyl) radical dissolved in an organic solvent has a maximum absorbance at 519 nm, and the antioxidant loses its own color by changing the DPPH radical and turns yellow.

For the measurement of DPPH radical capture, the same amount of sample (50 mg) before and after dry swelling was extracted in 70% ethanol. 100 ul of each extracted sample was placed in a 96-well and reacted for 30 minutes by adding 100 ul of DPPH radical. After that, the radical scavenging capacity was measured at 519 nm to compare the antioxidant equivalent with the standard ascorbic acid.

 As a result, it was confirmed that the DPPHS radical scavenging ability of the swelled asparagus hem increased by a factor of 5 compared to the DPPH radical scavenging ability of the swelled asparagus hem.

<Example 4> Comparison of antioxidant content

(1) Total flavonoid content measurement

The same amount of sample (50 mg) before and after dry swelling was extracted in 70% ethanol. 500ul of each extracted sample was put into a 1.5mL tube, and 100 μL of 10% aluminum nitrate and 100 μL of 1 M potassium acetate were added again, followed by reaction for 40 minutes. Thereafter, the reaction solution was transferred to a 96-well and absorbance was measured at 415 nm, and the total flavonoid content was compared by substituting it into the calibration curve of standard quercetin.

 As a result, it was confirmed that the total flavonoid content of the swelled asparagus hem increased 9-fold compared to the total flavonoid content of the swelled asparagus hem.

(2) Total polyphenol content measurement

The same amount of sample (50 mg) before and after dry swelling was extracted in 70% ethanol. 100 ul of each extracted sample was put into a 1.5 mL tube, 50 μL of folin-ciocalteu reagent was added again, mixed, left for 3 minutes, and then reacted by adding 300 μL of 20% Na 2 CO 3 solution. After 15 minutes, 1000 μL of D.W (distilled water) was added and centrifuged to transfer the supernatant to a 96-well plate. Then, the reaction solution was transferred to a 96-well and absorbance was measured at 738 nm, and the total polyphenol content was compared by substituting it into the calibration curve of gallic acid, a standard material.

 As a result, it was confirmed that the total polyphenol content of the swelled asparagus hem increased three times or more than the total polyphenol content of the swelled asparagus hem.

Claims (5)

In the method of swelling the bottom of the asparagus sasoon for edible,
The swelling method of the bottom of the asparagus sprouts is first harvested asparagus and then sorted and washed to remove the bad asparagus,
The washed asparagus sprouts hem is cut into 2 to 3 cm length and then dried by hot air at a temperature of 50 to 60 ° C. for 22 to 26 hours, followed by swelling the dried asparagus sprouts hem in a puffing machine. How to swell the bottom of asparagus sasoon for edible use.
The method of claim 1
When swelling the hem of the asparagus sedge, the dried asparagus sedge is immersed in water for 5 to 10 minutes, then taken out and drained for 8 to 15 minutes.
The swelling of the asparagus sprouts hem for edible use is heated to 5 to 10 minutes at a pressure of 5 to 6 kgf / cm ² , at a temperature of 170 to 190 ° C., and then rapidly lowered to atmospheric pressure. Way.
The method according to claim 1 or 2,
When slicing the hem of the asparagus sedge, the size of slicing is 2 to 3 cm.
The method according to claim 1 or 2,
The method of swelling the bottom of the asparagus sprouts, characterized in that it is used as a raw material for tea, health food, cosmetics, etc. by swelling the bottom of the asparagus sprouts to increase the content of antioxidants.
The method according to claim 1 or 2,
The extraction rate of antioxidants at the bottom of the bulging asparagus sprouts was increased by more than 1.3 times, compared to the extraction rate of the antioxidants at the bottom of the bulging asparagus sprouts,
For comparison of the extraction rate, the sample of the same amount (10 g) was placed in an Erlenmeyer flask and extracted from 200 ml of room temperature water and about 75 ° C. for 1 hour, and concentrated under reduced pressure to compare the yield. Way.

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