KR20210061706A - Jelly comprising asparagus extract and method of manufacturing the same - Google Patents

Abstract

The present invention relates to: jelly containing an asparagus extract which has an increased dissolution of an active component due to the collapse of a microstructure of tissues and an increase in porosity by swelling treatment; and a method for manufacturing the same. The present invention can provide the jelly that can be squeezed by hands by not having high hardness while maintaining the shape of the jelly.

Description

Jelly comprising asparagus extract and method of manufacturing the same {Jelly comprising asparagus extract and method of manufacturing the same}

The present invention relates to a jelly containing asparagus extract and a method for manufacturing the same, and more particularly, to a jelly containing an asparagus extract in which the dissolution of the active ingredient is increased by disintegrating the microstructure of the tissue and increasing the porosity by performing a swelling treatment. It relates to a fabric and a method of manufacturing the same.

Asparagus officinalis (Asparagus officinalis) is a high-quality vegetable consumed from the time of Greek and Roman times, and began to be distributed around the world from the late 16th century, and has been cultivated in Korea since the 1970s.

There are about 300 species of asparagus, of which white asparagus produced in Spain and the Netherlands, green produced in the UK and the United States, and purple asparagus produced in France are used for food. In the past, a lot of white asparagus was produced, but since the content of nutrients is relatively low, green asparagus is mainly used in recent years.

Asparagus contains a large amount of an amino acid called aspartic acid. Aspartic acid is the main component of the bitter taste peculiar to asparagus. It is mainly found in sprouted legumes. It promotes metabolism and helps protein synthesis. It is effective in relieving fatigue and nourishment, and is very effective in relieving hangovers as the aspartic acid content is about 1000 times higher than that of bean sprouts.

In addition, the bud contains a large amount of an organic compound, rutin, which strengthens blood vessels and lowers blood pressure, which is effective in preventing hypertension and diuretic action. Rutin, which has these effects, is a water-soluble ingredient, so it is better to use water boiled with asparagus for cooking.

As a prior art using asparagus in food, a hangover-relieving beverage including asparagus (Patent Document 1 to Patent Document 3), a porridge composition including asparagus (Patent Document 4), rice cake containing asparagus and perilla leaf components ( Patent Document 5) and the like are only disclosed, and the situation is not known about a jelly containing asparagus extract.

Unexamined Patent Publication No. 10-2016-0081500 Unexamined Patent Publication No. 10-2006-0040936 Unexamined Patent Publication No. 10-2015-0144101 Unexamined Patent Publication No. 10-2014-0041638 Unexamined Patent Publication No. 10-2018-0066581

As a result of conducting research to solve the problems of the prior art such as penis, the present inventors have found that by puffing asparagus, it is possible to obtain an asparagus extract with increased dissolution of the active ingredient by disintegrating the microstructure and increasing porosity. Out, and completed the present invention.

Accordingly, it is an object of the present invention to provide a jelly containing an asparagus extract in which the dissolution of an active ingredient is increased by disintegration of a microstructure and an increase in porosity.

Another object of the present invention is to provide a method for producing a jelly containing an asparagus extract in which the dissolution of the active ingredient is increased due to the collapse of the microstructure and the increase in porosity.

The present invention provides a jelly containing a puffed asparagus extract in order to achieve the above object.

In addition, the present invention includes (a) washing and slicing raw asparagus, followed by hot air drying, (b) puffing the dried asparagus, (c) extracting the puffed asparagus, and (d) In the extract obtained in step (c), locust bean gum, xanthan gum, carrageenan, dextrin, sugar base And followed by the addition and mixing sub material containing jeolimryu sugar mixed, heated and prepared in a jelly capsule, the saccharide base jeolimryu per the mixture, and including oligosaccharides, liquid fructose, and citron juice is pickled pickles, citrus per Hallabong and It provides a method for producing a jelly containing asparagus extract, comprising the step of including tomato flesh.

According to the present invention, by including the asparagus extract in which the dissolution of the active ingredient is increased due to the collapse of the microstructure and the increase in porosity, it is possible to provide a jelly that can be squeezed by hand because the hardness is not high while maintaining the shape of a jelly. .

1 shows a pretreatment process of asparagus according to an embodiment of the present invention.
2 is a photograph showing the result of comparing the properties of the asparagus extract for each process treatment.
3 shows the results of comparing the content of rutin components for each process treatment of an asparagus extract.
Figure 4 shows the results of comparing the total polyphenol and flavonoid contents by process treatment of the asparagus extract.
Figure 5 shows the results of comparing the DPPH radical scavenging ability of the asparagus extract for each process treatment.
Figure 6 shows the result of comparing the ABTS radical scavenging ability for each process treatment of asparagus extract.
7 shows the result of comparing the content of aspartic acid for each process treatment of an asparagus extract.
8 is a diagram showing a manufacturing process of a jelly containing asparagus extract according to an embodiment of the present invention.
9 is a photograph showing the properties of a jelly containing asparagus extract prepared according to an embodiment of the present invention.

One embodiment of the present invention relates to a jelly containing the puffed asparagus extract.

Raw asparagus or an extract obtained by hot-drying the asparagus living body from the extract of asparagus cannot be directly applied to the processing process because of the unique greenness and taste of asparagus.

Therefore, it is common to use raw asparagus after roasting as a pretreatment method. However, when puffing is performed, there is an advantage in that the dissolution of the active ingredient is increased due to the collapse of the microstructure and an increase in porosity.

The jelly containing the asparagus extract of the present invention may contain 50 to 95% by weight, preferably 70 to 80% by weight of the puffed asparagus extract based on the total weight.

Jelly fabric containing the asparagus extract of the present invention is more preferably 74.4% by weight of the asparagus extract, 0.2% by weight of locust bean gum, 0.2% by weight of xanthan gum, 0.2% by weight of carrageenan, 10% by weight of dextrin, It may contain 10% by weight of a sugar base and 5% by weight of mixed saccharides.

The sugar base included in the jelly fabric of the present invention may include oligosaccharide, liquid fructose, and citron juice.

The sugar base may preferably contain 4.5% by weight of oligosaccharide, 4.5% by weight of liquid fructose, and 10% by weight of citron juice, based on the total weight of the jelly.

The mixed sugar pickles included in the jellies of the present invention may include hallabongdang pickled, citron pickled, and tomato flesh.

The mixed pickles may preferably contain 2% by weight of pickled hallabongdang, 2% by weight of pickled citron, and 1% by weight of tomato flesh based on the total weight of the jelly.

In the jellypo of the present invention, the extract may be a hot water extract or an ethanol extract of asparagus subjected to puffing treatment, preferably a hot water extract.

In another embodiment of the present invention, (a) washing and slicing raw asparagus, followed by drying with hot air, (b) puffing the dried asparagus, (c) extracting the puffed asparagus, and ( d) adding and mixing subsidiary materials including locust bean gum, xanthan gum, carrageenan, dextrin, saccharide base and mixed saccharides to the extract obtained in step (c), and heating to prepare a jellyfish. , It relates to a method for producing a jelly containing asparagus extract.

The sugar base added to the method for preparing the jelly of the present invention may include oligosaccharide, liquid fructose, and citron juice.

Preferably, the sugar base may be added to 4.5% by weight of oligosaccharide, 4.5% by weight of liquid fructose, and 10% by weight of citron juice, based on the total weight of the jelly.

The mixed sugar pickles added to the method for preparing the jelly of the present invention may include hallabongdang pickled, citron pickled, and tomato flesh.

The mixed pickles may preferably add 2% by weight of pickled hallabongdang, 2% by weight of pickled citron, and 1% by weight of tomato flesh based on the total weight of the jelly.

The manufacturing method of the jelly containing the asparagus extract of the present invention comprises the steps of: (a) washing and slicing raw asparagus, followed by hot air drying at 55 to 65°C for 10 to 20 hours, (b) the dried asparagus Puffing the asparagus at a pressure of 2.5 to 3.5 Mpa at 240 to 260° C. for 2 to 4 minutes, (c) extracting hot water or ethanol at 65 to 75° C. for 2 to 4 hours, and (d ) After adding and mixing the subsidiary material to the extract obtained in step (c), heating at 95 to 105° C. for 10 to 20 minutes may include preparing a jelly foam.

The method for producing a jelly containing the asparagus extract of the present invention is preferably (a) washing and slicing raw asparagus, followed by hot air drying at 60° C. for 10 to 13 hours, more preferably for 13 hours. , (b) puffing the dried asparagus at 250° C. for 3 minutes at a pressure of 3 Mpa, preferably 3 Mpa, (c) extracting the puffed asparagus at 70° C. for 3 hours with hot water or ethanol extraction. , And (d) adding and mixing the subsidiary material to the extract obtained in step (c), and then heating at 100° C. for 15 minutes to prepare a jelly foam.

The manufacturing method of the jelly containing the asparagus extract of the present invention, after the step (d), (e) the step of quantitatively filling and defoamer of the prepared jelly, (f) 100 ~ The step of post-sterilizing at a temperature of 110° C. for 10 to 20 minutes, and (g) cooling the post-sterilized jellies, and then packing a box may be further included.

The method for producing a jelly containing the asparagus extract of the present invention is preferably, after the step (d), (e) quantitatively filling 12 g of the prepared jelly to be defoamed, (f) the defoaming The step of sterilizing the jelly for 15 minutes at a temperature of 105 ℃, and (g) after cooling the post-sterilized jelly, it may further include the step of packing a box.

Hereinafter, the present invention will be described in detail through examples. However, the following examples are only for describing the present invention in more detail, and the scope of the present invention is not limited thereto.

<Example 1> Comparative analysis of roasting and puffing

1. Experimental material

Asparagus raw material was a sprout of 5-year-old asparagus collected in Seomyeon, Chuncheon-si, Gangwon-do.

As shown in FIG. 1, asparagus pretreatment is performed by puffing the raw asparagus or the sample obtained by hot air drying (60°C) of the living body for 3 minutes at a pressure of 3 MPa and a temperature of 250°C, or at 80°C. It was roasted at temperature for 72 hours.

2. Experiment method

(1) General component analysis

General component analysis was carried out using an atmospheric pressure drying method at 105° C. for moisture according to the AOAC method, and an automatic protein analyzer (kjeltec™8400, Foss, Hoganas, Sweden) was used for crude protein by the Kjeldahl method.

Crude fat was determined by using a crude fat extractor (Soxtec™8000, Foss, Hoganas, Sweden) by the Soxhlet method, and the crude content was quantified by the direct inhalation method at 600℃, and the carbohydrate content was calculated as 100-(ash + crude protein + crude fat + moisture). I did. Dietary fiber was analyzed by an enzyme gravimetric method using an automatic dietary fiber extraction device (Fibertec™, Foss, Hoganas, Sweden).

(2) routine

Routine analysis involves adding 5 mL of 70% ethanol to 0.2 g of the sample, centrifuging the sample shaken for 30 minutes at 5,000 rpm for 10 minutes, and passing the supernatant through a 0.45 μm membrane filter, and 1 μL of the filtrate is UPLC. (NANOSPACE 　 NASCA2, Shiseido, Japan) was injected.

The column used at this time was Cadenza CD-C18 (100×3 mm, 3 μm), the detector was a UV detector (detection wavelength: 260 nm), and the mobile phase solution was 0.1% formic acid in D-water/0.1% formic acid in acetonitrile. , The speed was 0.3 mL/min, the time was 23 minutes, the temperature of the column oven was 30°C, and the injection amount was 1 μL.

(3) Measurement of total polyphenol content and flavonoid content

For the total polyphenol content, add 0.2 mL of Folin-Ciocalteu's phenol reagent to 0.2 mL of extract and 1.8 mL of distilled water, react for 3 minutes, add _{0.4 mL of saturated Na 2} CO ₃ solution, add 1.4 mL of distilled water, and react in the dark. It was measured at 720 nm with a photometer (DU-730, Beckman Coulter, Brea, CA, USA), and tannic acid was used as a standard material.

For the total flavonoid content, add 4 mL of distilled water and _{0.3 mL of 5% NaNO 2} to 1 mL of the sample, leave for 5 minutes at room temperature, add 0.3 mL of 10% AlCl ₃ to react, and then add 2 mL of 1 M NaOH and 2.4 mL of distilled water. Then, it was measured with a spectrophotometer at 510 nm, and rutin was used as a standard material.

(4) DPPH radical and ABTS radical scavenging activity

DPPH radical scavenging activity is obtained by mixing 0.8 mL of 0.2 mM DPPH (1,1-dipheyl-2-picryl-hydrazyl) solution in 0.2 mL of the extract and reacting for 30 minutes in the dark, and then using a microplate reader (UVM-340, ASYS Hitech GmbH, Eugendorf, Austria) was used to measure the absorbance at 517 nm. In this case, ascorbic acid, known as an antioxidant, was used as a control, and was calculated using the following equation.

)

100 DPPH radical scavenging activity (%) = (1-

)

100

The ABTS radical scavenging ability was measured by modifying the method. 7.4 mM ABTS 2,2'-azino-bis (3-ethylbenzthiazoline-6-sulfonic acid) solution and 2.6 mM potassium persulfate were mixed and reacted for 15 hours in a dark room to form ABTS cations, and then absorbance values at 734 nm It was adjusted using anhydrous ethanol so that the value was 0.70±0.02.

300 μL of the diluted ABTS solution was mixed with 20 μL of the sample and reacted for 20 minutes to measure absorbance at 734 nm of a microplate reader. The ABTS radical scavenging ability was expressed as a percentage by the following equation.

)

100 ABTS radical scavenging activity (%) = (1-

)

100

3. Results

(1) Comparison of properties by extract process treatment

As shown in FIG. 2, when puffing asparagus, the collapse and porosity of the microstructure of the tissue were increased compared to the roasting treatment.

(2) Comparison of component content by process treatment of extract

Table 1 below shows the results of comparing general components such as moisture, carbohydrates, protein, fat, and fiber ash.

In addition, as shown in FIGS. 3 to 7, when the asparagus was swollen, the rutin and total polyphenol content, total flavonoid content, and aspartic acid content were higher than that of the abrasion treatment, and DPPH radical scavenging ability and ABTS radical scavenging ability were higher.

<Example 2> Preparation of jelly containing asparagus extract

As shown in FIG. 8, the asparagus raw vegetables were washed and minced and then hot-air dried at 60° C. for 13 hours, and then swollen at 250° C. for 3 minutes at a pressure of 3 MPa, and then the expanded asparagus was swollen at a temperature of 70° C. for 3 hours. During hot water, an asparagus extract was obtained.

According to the blending ratio of Table 2 (unit: wt%), locust bean gum 0.2 wt%, xanthan gum 0.2 wt%, carrageenan 0.2 wt%, dextrin 10 wt%, sugar base 10 as a subsidiary material to 74.4 wt% of the asparagus extract obtained above After adding and mixing 5% by weight and 5% by weight of mixed saccharides, the mixture was heated at 100° C. for 15 minutes to prepare a jelly fabric.

12 g of the prepared jellies were quantitatively filled and packaged, and the packaged jellies were sterilized for 15 minutes at a temperature of 105°C, and then the sterilized jellies were cooled, and then boxed.

<Experimental Example> Properties and Physical Properties of Jelly Pos Containing Asparagus Extract

Figure 9 shows the properties of the jelly containing the asparagus extract in Example 2, it can be squeezed by hand because the hardness is not high while maintaining the shape, it can be seen that the use of an easy cut wrapping paper is possible. have.

In addition, the results of comparing the physical properties of the jelly according to ① to ④ of FIG. 9 are shown in Table 3 below.

As described above, the present invention has been described with reference to a preferred embodiment of the present invention, but those of ordinary skill in the art of the present invention can see the present invention within the scope not departing from the spirit and scope of the present invention described in the following claims. It will be appreciated that various modifications and changes can be made to the invention.

According to the present invention, by including the asparagus extract in which the dissolution of the active ingredient is increased due to the collapse of the microstructure and the increase in porosity, it is possible to provide a jelly that can be squeezed by hand because the hardness is not high while maintaining the shape of a jelly. Therefore, it can be usefully applied to the technical field to which the present invention belongs.

Claims (7)

Jellies containing the puffed asparagus extract. According to claim 1, Jelly containing asparagus extract, characterized in that it comprises 50 to 95% by weight of the puffed asparagus extract based on the total weight. The method of claim 1, wherein the asparagus extract 74.4% by weight, locust bean gum 0.2% by weight, xanthan gum 0.2% by weight, carrageenan 0.2% by weight, dextrin 10% by weight, sugar base 10% by weight, and mixed saccharides 5 Including weight percent,
The sugar base includes oligosaccharide, liquid fructose and citron juice,
The mixed sugar pickles are jellies comprising an asparagus extract, characterized in that it comprises Hallabongdang pickled, citron pickled, and tomato flesh. According to claim 1, wherein the extract is a jelly containing asparagus extract, characterized in that the hot water extract or ethanol extract of asparagus subjected to puffing treatment. (a) washing and slicing raw asparagus, followed by drying with hot air;
(b) puffing the dried asparagus;
(c) extracting the swollen asparagus; And
(d) To the extract obtained in step (c), a subsidiary material including locust bean gum, xanthan gum, carrageenan, dextrin, a saccharide base, and mixed saccharides was added and mixed, and then heated to prepare a jelly capsule. The base includes oligosaccharide, liquid fructose and citron juice, and the mixed sugar pickles include pickled hallabongdang, pickled citron and tomato flesh. The method of claim 5,
(a) washing and cutting the raw asparagus, followed by hot air drying at 55 to 65° C. for 10 to 20 hours;
(b) swelling the dried asparagus at a pressure of 2.5 to 3.5 Mpa at 240 to 260°C for 2 to 4 minutes;
(c) extracting the swollen asparagus at 65 to 75° C. for 2 to 4 hours with hot water or ethanol; And
(d) adding and mixing the subsidiary material to the extract obtained in step (c), and heating at 95 to 105° C. for 10 to 20 minutes to prepare a jelly containing asparagus extract. Manufacturing method. The method of claim 6, wherein after step (d),
(e) quantitatively filling the prepared jelly cloth and packaged in a defoaming;
(f) sterilizing the packaged jelly for 10 to 20 at a temperature of 100 to 110°C; And
(g) After cooling the post-sterilized jellies, the method of manufacturing a jellies comprising an asparagus extract, further comprising the step of box packaging.

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