KR20220053347A - Source of cod pill protein containing active ingredients of herbal medicines and manufacturing method thereof - Google Patents

Abstract

The present invention relates to a protein bar containing an active ingredient of an herbal medicine ingredient and a method for manufacturing the same. The protein bar of the present invention contains an herbal medicine ingredient and cod flesh as active ingredients. Used for the herbal medicine ingredient is an herbal medicine ingredient extract made of turmeric, thistle, and plantain extracts resulting from turmeric, thistle, and plantain extraction. As for the protein bar manufacturing method of the present invention, a protein bar is manufactured using cod flesh and the turmeric-, thistle-, and plantain-containing herbal medicine ingredient. Accordingly, the medicinal ingredient of the herbal medicine ingredient and protein can be added conveniently, it is possible to assist in consumer health promotion, and it is possible to satisfy health-oriented modern people's consumption preference.

Description

Protein bar containing active ingredients of herbal medicines and manufacturing method thereof {SOURCE OF COD PILL PROTEIN CONTAINING ACTIVE INGREDIENTS OF HERBAL MEDICINES AND MANUFACTURING METHOD THEREOF}

The present invention relates to a protein bar containing an active ingredient of an herbal medicine and a method for manufacturing the same, and more particularly, to a protein bar using oriental medicine containing turmeric, milk thistle and plantain, and cod meat, thereby preparing a protein bar with medicinal ingredients and protein. It relates to a protein bar containing an active ingredient of oriental medicine that can be easily supplemented and helps to promote the health of consumers to satisfy the consumption preferences of health-oriented modern people, and a method for manufacturing the same.

Due to the recent increase in interest in health due to the improvement of living standards, the entry into an aging society, the increase of chronic diseases caused by eating habits, and the effects of health promotion and disease prevention by the active ingredients of food are proved by research As the level of consumer demand for food has increased, interest in health supplements has also increased.

The food industry, food service industry, and the restaurant industry have developed significantly as various social and economic factors and values regarding public consciousness have changed with the rapid growth of current economic growth and industrialization. As a result, so-called geriatric diseases such as cancer, high blood pressure, heart disease, and diabetes are increasing.

In modern society, while the intake of high-calorie foods such as high fat and instant foods has increased along with the improvement of dietary standards, the number of patients with constipation and obesity is increasing due to fiber intake or lack of exercise. In addition, due to the rapid change of life, it is impossible to have enough time to eat, and there are cases where they substitute instant food or skip meals.

In addition, in the case of women, an excessive diet causes an imbalance of nutrients in the body, which causes abnormal phenomena such as anorexia, bulimia, menstrual irregularity, or infertility.

In addition, due to various problems of modern society such as stress, drinking and smoking, adult diseases such as high obesity, blood circulation disorder, high blood pressure, heart disease, enteritis, headache, nervous breakdown, depression, insomnia, indigestion, and hair loss are increasing. In addition, various health-related problems such as impaired liver function and cardiopulmonary disease are occurring.

On the other hand, cod belonging to the cod family has a large mouth and head, so it is a Hallyu fish species called cod. Two anal fins are black, and three dorsal fins are widely spread out and are yellow together with pectoral fins.

Cod, along with pollack, kiwi, and cutlassfish, is a representative white fish that has been enjoyed for a long time in both the East and the West. In general, white fish has a fat content of over 5%, whereas cod contains less than 1% and protein content of 17.5%, so the taste is light and savory.

For this reason, even people who do not like the fishy smell of fish like to eat cod, which is mainly caught by trawling and fishing nets. It is sold fresh while maintaining its freshness, or it is frozen, dried, salted or smoked.

Accordingly, the present inventors were studying a method of using cod, which is rich in protein, by preparing a protein bar using herbal medicines containing turmeric, milk thistle and plantain, and cod meat, so that the medicinal ingredients and proteins of herbal medicines can be easily supplemented. It was confirmed that it can help to promote the health of consumers, and the present invention has been completed.

Domestic Patent Publication No. 10-2016-0059544 (published on May 27, 2016) Domestic Registered Patent No. 10-1370312 (Registered on February 27, 2014) Domestic Patent Publication No. 10-2012-0134782 (published on December 12, 2012)

The present invention can easily supplement the medicinal ingredients and protein of herbal medicines by manufacturing a protein bar using cod meat and herbal medicines including turmeric, milk thistle, and plantain, and helps to promote the health of consumers, thereby satisfying the consumption preferences of health-oriented modern people. An object of the present invention is to provide a protein bar containing an active ingredient of oriental medicine that can be satisfied and a method for manufacturing the same.

Various problems to be solved by the present invention are not limited to the above-mentioned problems, and other problems not mentioned will be clearly understood by those skilled in the art from the following description.

The protein bar containing the active ingredient of the herbal medicine according to the present invention contains herbal medicine and cod meat as active ingredients, and the herbal medicine is a turmeric extract prepared by extracting turmeric, milk thistle and plantain extract, a herbal extract comprising a thistle extract and a plantain extract. use

Based on 100 parts by weight of the whole cod meat, it may be included in a weight ratio of 5 to 15 parts by weight of the herbal extract.

The herbal extract is turmeric, milk thistle and plantain in a weight ratio of 1:1:1 and then maintained at a temperature of 35 to 40 ℃ 1-3 (w/w)% sodium bicarbonate (NaHCO ₃ ) solution Washed by immersing the turmeric, thistle and plantain in the turmeric for 10 to 30 minutes, and the washed turmeric, thistle and plantain at a pressure of 5 to 7 kgf / cm ² 130 to 150 ° C. temperature steam with steam for 100 to 200 minutes The steamed turmeric, thistle and plantain are dried by irradiating a microwave of 2.3 to 2.5 GHz for 20 to 40 minutes at a pressure of 50 to 70 mbar and a temperature of 50 to 55 ° C., and the dried turmeric, thistle And it can be prepared through the process of extracting plantain.

In addition, the method for producing a protein bar comprising an active ingredient of an herbal medicine according to the present invention includes a cod meat preparation step (S100) of preparing cod meat; Mulberry leaf mixing and steaming step of covering the prepared cod meat with mulberry leaves and then steaming with steam (S200); A mixing and aging step (S300) of mixing herbal medicines with the steamed cod meat and then aging; a freeze-drying step of freezing and drying the aged cod meat (S400); Cod meat powdering step of pulverizing the freeze-dried cod meat (S500); and sterilizing the powdered cod meat by heating and preparing a protein bar form (S600).

The mixing and maturation step (S300) is aged after mixing in a weight ratio of 5 to 15 parts by weight of the herbal extract with respect to 100 parts by weight of the whole steamed cod meat, and the aging is 3 to 3 to the cod meat mixed with the herbal extract. It proceeds by storage at a temperature of 5 ° C. for 10 to 20 hours, and the herbal extracts are prepared by preparing turmeric, milk thistle and plantain in a weight ratio of 1:1:1, and then 1 to 3 ( w / w) % concentration of sodium bicarbonate (NaHCO ₃ ) solution by immersing the turmeric, thistle and plantain for 10 to 30 minutes to wash, and the washed turmeric, thistle and plantain to a pressure of 5 to 7 kgf / cm ² Steamed by heating for 100 to 200 minutes with steam at a temperature of 130 to 150 ° C., a pressure of 50 to 70 mbar to the steamed turmeric, thistle and plantain, at a temperature of 50 to 55 ° C. for 20 to 40 minutes at 2.3 to 2.5 GHz It can be prepared through the process of drying by irradiating the microwave of the dried turmeric, thistle and extracting the plantain.

The mixing and maturation step (S300) comprises the herbal extract comprising the turmeric extract, the thistle extract and the plantain extract, and the herbal extract by further including the soybean extract and the bramble extract, the turmeric extract, the thistle extract and the plantain extract. With respect to 100 parts by weight of the herbal extract consisting of, 5 to 10 parts by weight of the soybean extract and 10 to 20 parts by weight of the oleander extract may be included in a weight ratio.

Specific details of other embodiments are included in the detailed description.

The method for producing a protein bar containing the active ingredient of an herbal medicine according to the present invention can easily supplement the medicinal ingredient and protein of an herbal medicine by manufacturing a protein bar using cod meat and herbal medicines including turmeric, milk thistle and plantain, and By helping to promote health, it is possible to manufacture protein bars that can satisfy the consumption preferences of health-oriented modern people.

It will be fully understood that embodiments of the technical idea of the present invention may provide various effects not specifically mentioned.

1 is a flowchart showing a method for producing a protein bar containing an active ingredient of an herbal medicine according to the present invention.

Advantages and features of the present invention, and methods for achieving them, will become apparent with reference to the embodiments described below in detail. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, the embodiments introduced herein are provided so that the disclosed subject matter may be thorough and complete, and that the spirit of the present invention may be sufficiently conveyed to those skilled in the art.

The terms used in the present application are only used to describe specific embodiments, and are not intended to limit the present invention. The singular expression includes the plural expression unless the context clearly dictates otherwise.

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 to which this invention belongs. Terms such as those defined in commonly used dictionaries should be interpreted as having meanings consistent with the meanings in the context of the related art, and should not be interpreted in an ideal or excessively formal meaning unless explicitly defined in the present application. does not

Hereinafter, with reference to the accompanying drawings, a preferred embodiment of the protein bar containing the active ingredient of the herbal medicine according to the present invention will be described in detail.

1 is a flowchart showing a method for producing a protein bar containing an active ingredient of an herbal medicine according to the present invention.

The protein bar containing the active ingredient of the herbal medicine according to the present invention includes herbal medicine and cod meat as active ingredients.

As the herbal medicine, turmeric, thistle, and plantain may be used, and the herbal medicine may be a herbal extract comprising a turmeric extract, thistle extract, and plantain extract prepared by extracting the turmeric, thistle and plantain.

In addition, the protein bar may be included in a weight ratio of 5 to 15 parts by weight of the herbal extract based on 100 parts by weight of the whole cod meat.

The turmeric extract can be prepared by using turmeric, and the turmeric is a dried root of Curcuma longa L. ) has been reported to have the effects of reporting (辛苦) and warming (溫), causing blood circulation (破血行气), and tonggyeongjitong (通经止痛).

The main components of the turmeric include curcumin 1 to 3%, essential oil 1 to 5%, and starch 30 to 40%, and curcumin is the main component of yellow cattle. In addition, it contains various components such as methydollrucabinole, tumerone, azulene, kampfa flavonoids, and plant fiber.

Curcumin (curcumin) is a natural pigment included in curry, mustard, etc. as a major medicinal ingredient of turmeric, and has been used as a spice or folk remedy for inflammation and skin diseases since ancient times. Curcumin has a strong antioxidant function and structurally belongs to phenolic antioxidants.

The thistle extract may be prepared using thistle, which is a perennial grass belonging to the Asteraceae, and there are about 250 species in the world, and about 13 species are distributed in Korea.

In oriental medicine, the above-ground or underground parts have been used for medicinal purposes, and the above-ground parts such as leaves, stems, flowers, and seeds are collected from May to June when the seeds are ripe during the flowering period. Drugs extracted from alcohol have been used to treat hematemesis, hematuria, lobster, hepatitis, and hypertension.

In addition, the pure leaves, stems, and roots of thistle are all edible, and because of its unique flavor, it is also used as a tea. Milk thistle is rich in about 78 compounds of the flavonoid family, including apigenin, luteolin, myricetin, kaemferol, and pectolinarin, which have excellent physiological activity, It has anti-inflammatory, anti-cancer, anti-mutagenic, anti-fungal, neuroprotective and immune-enhancing activities.

This milk thistle is known to improve immunity, blood circulation, antioxidant, hangover relieving, stamina, and skin beautification.

The plantain extract may be prepared by using plantain, and the plantain (Plantago asiatica) is a perennial plant belonging to the plantain family (Plantaginaceae). In oriental medicine and herbal medicine, herbal tea is used as an antidote for swelling caused by blue fever, yang blood, and fever poisoning, as an antidote for hematuria and diuretic, gastrointestinal medicine, gynecological disease, pleurisy and It is reported to be effective for constipation.

The main components of the plantain include iridoid glycosides aucubin, genipiosidic acid, flavone glycosides plantagoside, acetoside, plantaginin, homoplantagin, mucilage plantasan, plantago-mucilage A (L-arabinose, Dxylose, D-glucuronic acid, D-galacturonic acid) It contains a large amount of choline, succinic acid, siringin, unsaturated fatty acids, and essential amino acids.

The plantain is known to have high antibacterial and antioxidant activity, and HMG-CoA reductase inhibitory activity, high cholesterol improvement efficacy, and gastric ulcer inhibitory efficacy have been reported.

The herbal extract comprising the turmeric extract, thistle extract and plantain extract may be prepared by the following method.

First, in order to prepare an herbal extract, turmeric, thistle and plantain may be prepared and washed.

In the above step, the turmeric, thistle and plantain are prepared in a weight ratio of 1:1:1, and the washing of the turmeric, thistle and plantain is maintained at a temperature of 35 to 40° C. at a concentration of 1 to 3 (w/w)% Of sodium bicarbonate (NaHCO ₃ ) It can be carried out by immersing the turmeric, thistle and plantain in a solution for 10 to 30 minutes.

Next, the washed turmeric, thistle and plantain may be steamed with steam.

In the above step, the steaming may be performed by heating the washed turmeric, thistle and plantain with steam at a temperature of 130 to 150° C. for 100 to 200 minutes at a pressure of 5 to 7 kgf/cm ² .

Next, the steamed turmeric, thistle and plantain can be dried.

In the above step, drying of the steamed turmeric, thistle and plantain may be performed by irradiating microwaves to the steamed turmeric, thistle and plantain, wherein the drying is performed at a pressure of 50 to 70 mbar, and a temperature of 50 to 55 ° C. It can be carried out by irradiating a microwave of 2.3 to 2.5 GHz to the steamed turmeric, thistle and plantain for 40 minutes.

In the above step, the microwave penetrates to the inside of the steamed turmeric, thistle and plantain to exhibit a volumetric heating effect of heating the entire steamed turmeric, thistle and plantain. Moisture particles inside turmeric, thistle, and plantain vibrate or rotate according to the polarity change of microwaves, and such polarization vibrations lead to friction between molecules, which may cause heat generation.

In the above step, the steamed turmeric, thistle and plantain at a pressure of 50 to 70 mbar, at a temperature of 50 to 55 ° C. for 20 to 40 minutes by irradiating a microwave of 2.3 to 2.5 GHz to the steamed turmeric, thistle and plantain, It penetrates into the mixture of turmeric, thistle and plantain in a short time without heat conduction and is converted into heat due to friction caused by polarity change, so that heating efficiency can be increased.

Then, the dried turmeric, thistle and plantain may be extracted to prepare a herbal medicine extract comprising a turmeric extract, a thistle extract, and a plantain extract.

Extraction of the dried turmeric, thistle and plantain in the above step can be extracted using various extraction methods such as hot water extraction, organic solvent extraction, ultrasonic extraction, supercritical extraction, etc. For example, in the present invention, ultrasonic extraction or supercritical extraction An extraction method may be used.

In the ultrasonic extraction method, at least one solvent selected from the group consisting of distilled water, ethanol, methanol, butanol, acetone, ethyl acetate, hexane, propanol, hydrous butylene glycol, and hydrous propylene glycol as an extraction solvent is added to the sample by 10 to 20 times by volume. After adding in an amount, it means an extraction method performed using an ultrasonic extraction method for 1 hour to 10 hours, preferably 1 hour to 4 hours.

In addition, in the supercritical extraction method, 500-700 mL of ethanol (99.5%) as a dry and crushed sample and an auxiliary solvent are put into a supercritical fluid extraction reactor (Natex, Autstria), the temperature in the reactor is 65 ℃, the pressure is 450 bar, S It refers to the method of extraction under the condition that /F ratio (supercritical fluid kg/Feed kg) becomes 35.

On the other hand, in the protein bar containing the active ingredient of the herbal medicine according to the present invention, the herbal medicine extract may be constituted by further including a soybean extract and a stony tree extract in the herbal medicine extract consisting of the turmeric extract, thistle extract and plantain extract. With respect to 100 parts by weight of the herbal extract consisting of turmeric extract, milk thistle extract, and plantain extract, 5 to 10 parts by weight of the green bean extract and 10 to 20 parts by weight of the rhizome extract may be further included.

The new bean extract may be prepared so that the useful components of the new bean are effectively included by extracting the new bean, and the new bean (Amphicarpaea edgeworthii var trisperma) is an annual herb belonging to the legume family (Zingiberaceae) and is a creeping plant, and has a length of 1~ It is 2m long and has hairs spread downwards all over. In Korea, it is commonly found in grasslands in mountainous areas throughout the country, and abroad, it is distributed in China, Japan, and India.

The leaf of the new bean is alternate phyllotaxis, the petiole is long, the leaflet is 3, and it is ovate. The fruit matures from August, and the fruit is a conifer, flat oval, with hairs along the circumference, and contains 3 seeds.

In oriental medicine, the root is used as a medicinal herb called yanghyeongdu, and it is known to be effective for pain in the extremities. There are essential oil components of seeds, and the main components are Borneol, Bornyl-acetate, Linalool, Neroidol, and the like.

The stony tree extract can be prepared to effectively contain the useful components of stony hornwort by extracting the stony tree, and Yeongsil, the fruit of the stony tree, is good for menstruation and menstrual pain, constipation, nephritis, cystitis, beriberi, Its effects are known on tree species, and the fruit can be collected around August and September, dried in the shade, and then powdered and taken. In addition, it is known that the root of the rhododendron is good for lowering heat or removing customs, promoting blood circulation, detoxification, joint pain, and postpartum wind.

As the new bean extract and stony hornwort extract, the new bean extract and stony hornwort extract prepared by the following method may be used.

First, in order to prepare the new bean extract and the red bean extract, the new bean and the red bean extract may be mixed to prepare a mixture and then washed.

In the above step, the mixture of new beans and rhododendron may be mixed in a weight ratio of 1 to 3 parts by weight of new beans and 2 to 4 parts by weight of bramble, and washing of the new beans and brambles mixture is performed at 40 to 45 ° C. 2 to 4 (w / w) % concentration of sodium bicarbonate (NaHCO ₃ ) solution maintained at a temperature, it can be carried out by immersing the green beans and cypress for 5 to 10 minutes.

Next, the mixture of the washed soybeans and bramble may be steamed with steam.

In the above step, the steaming may be performed by heating the washed mixture of green beans and brambles with steam at a temperature of 130 to 150° C. at a pressure of 5 to 7 kgf/cm ² for 50 to 100 minutes.

Next, the mixture of the steamed soybeans and brambles may be dried.

In the above step, drying of the mixture of the steamed soybean and cypress may be performed by irradiating microwaves to the steamed mixture of new beans and bramble, wherein the drying is performed at a pressure of 50 to 70 mbar, 60 to 70 ° C. It can be carried out by irradiating a microwave of 2.3 to 2.5 GHz to the mixture of the steamed soybean and rhododendron for 30 to 50 minutes at a temperature of.

In the above step, the microwave penetrates to the inside of the mixture of the steamed new beans and rhododendrons to exhibit a volumetric heating effect of heating the entire mixture of the steamed new beans and rhododendrons, irradiating the microwaves When the water molecules inside the mixture of steamed soybeans and brambles are vibrated or rotated according to the polarity change of microwaves, such polarization vibrations may lead to friction between molecules, which may cause heat generation.

In the above step, the steamed mixture of soybeans and brambles is put in a mixture of steamed soybeans and brambles at a pressure of 50 to 70 mbar and a temperature of 60 to 70 ° C. for 30 to 50 minutes in a microwave of 2.3 to 2.5 GHz. By irradiating it, the heating efficiency can be increased because it penetrates into the mixture of the steamed soybeans and brambles in a short time without heat conduction and is converted into heat due to friction due to polarity change.

Then, it can be mixed by spraying the lactic acid bacteria culture solution to the mixture of dried soybeans and rhododendrons.

In the above step, it can be mixed by spraying at a weight ratio of 1 to 5 parts by weight of the lactic acid bacteria culture solution with respect to 100 parts by weight of the mixture of the dried soybeans and brambles.

In addition, in the above step, the lactic acid bacteria can use a lactic acid strain isolated from kimchi, a fermented food, specifically, as the lactic acid strain, Lactobacillus curvatus ( Lactobacillus curvatus ) , Weissella viridescens ) , Lactobacillus plantarum ( Lactobacillus plantarum ) and Any one or more known lactic acid strains selected from the group consisting of Leuconostoc lactis may be used.

For example, in the step, the pH of the medium is adjusted to 2.8-3.2 using 1.2N HCl to prepare a lactic acid bacteria culture solution from kimchi, and then the lactic acid strain is separated from the kimchi, and the separated lactic acid strain is used in MRS broth (Oxoid). , England) for 20 to 25 hours at 37-39 ° C, diluted to 1×1.0 ⁸ to 5×1.0 ⁸ CFU/mL, and then centrifuged at 10,000 to 15,000 rpm for 10 to 15 minutes to obtain the supernatant. After separating only (supernatant) and filtering the supernatant with a 0.45 μm syringe filter, sterile distilled water with respect to 100 parts by weight of the filtered supernatant is mixed in a weight ratio of 1,000 to 2,000 parts by weight to dilute lactic acid bacteria A culture solution can be prepared.

Next, it can be fermented with the mixture of the lactic acid bacteria culture medium mixed with the new beans and stone chestnuts.

In the above step, the mixture of soybeans and brambles mixed with the lactic acid bacteria culture medium is maintained at a temperature of 41 to 43° C. and a humidity of 62 to 64%, and then fermented for 3 to 7 days.

Next, the mixture of fermented soybeans and brambles may be dried in cold air.

In the above step, the cold air drying of the mixture of fermented soybeans and rhododendrons is drying the mixture of fermented new beans and cypresses with cold air at a temperature of 5 to 8 ° C. for 5 to 10 hours, and 55 to 60 ° C. This can be done by maintaining the temperature for 2 to 4 days.

Then, by extracting a mixture of the cold-air dried saengbean and brinjal, it is possible to prepare a saekong extract and a rhizome extract.

In the above step, the soybean extract and bramble extract can be extracted using various extraction methods such as hot water extraction, organic solvent extraction, ultrasonic extraction, supercritical extraction, etc. The extraction method is a known technique for convenience of explanation and the present invention For clarity of the technical idea, a detailed description thereof will be omitted.

In addition, the protein bar may further include salmon extract and krill oil in order to improve the nutritional components of the protein bar to be manufactured. Salmon extract 1 per 100 parts by weight of the herbal extract consisting of the turmeric extract, thistle extract and plantain extract. to 3 parts by weight and krill oil may be further included in a weight ratio of 2 to 4 parts by weight.

The salmon extract prepared by the following method may be used.

First, in order to prepare a salmon extract, salmon may be prepared.

The salmon is rich in high-quality protein and fat compared to meat, and in particular, contains a large amount of omega-3 fatty acids such as DHA and EPA, so it is effective in preventing cardiovascular diseases. The omega-3 fatty acid has various effects such as wrinkle prevention, adult disease prevention, arthritis, moisturizing effect, vision protection, colorectal cancer, or osteoporosis prevention, and thus people's preference is increasing.

Next, the prepared salmon may be washed.

In the above step, storage stability can be improved and a fishy smell that may be generated from the salmon can be removed by removing general bacteria present in the salmon.

The first washing is to wash the salmon using seawater, and the first washing may wash the salmon using purified seawater having a temperature of 8 to 12° C. and a salinity of 3.5 to 4.0%.

In general, the salt concentration in the body of fish is in the range of about 0.7 to 1.0%. In the above step, the surface and the inside of the salmon are washed using purified seawater having a salinity of 3.5 to 4.0%, thereby reducing the osmotic action due to the difference in salinity. By this, the blood that may remain in the salmon is discharged into the purified seawater, and bacteria and fishy smell that may be generated thereby can be removed, thereby improving stability and flavor.

The second washing can wash the salmon using squid ink and mulberry leaf extract in order to remove the fishy smell peculiar to salmon, and the mulberry leaf is a leaf of a plant belonging to the genus Morus of the family Moraceae. It has been used as food for silkworms for thousands of years, but it has also been used as herbal medicine in folk remedies.

The mulberry leaf contains moisture, carbohydrates, protein (25-35%) and 25 kinds of amino acids, among which serine and tyrosine, which prevent brain blood circulation and senile dementia, are contained at 1.2% and 0.8%, respectively. The lipid content is about 35%, and most of the fatty acids are unsaturated fatty acids, and 008% of plant sterols are contained, which is known to reduce blood cholesterol content.

In addition, it contains a lot of glutamic acid and aspartic acid, and contains significantly more calcium, iron, potassium and dietary fiber among minerals than green tea. Physiological activities of mulberry leaves include blood lipid suppression effect, blood sugar strengthening effect, heavy metal adsorption suppression and detoxification effect, and antioxidant effect. Rutin, which acts to prevent internal bleeding, and flavonoid compounds with excellent diuretic and anticapillary permeability as well as antioxidant action.

These mulberry leaves contain a small amount of caffeine compared to green tea or coffee and have less astringent taste, so they can be used as tea by boiling or boiling for a long time, and are also used in noodles, cold noodles, slices, songpyeon, cookies, ice cream, and bread.

The second washing of salmon using the squid ink and mulberry leaf extract in the above step is, first, mulberry leaves are prepared, then the mulberry leaves and purified water are mixed in a weight ratio of 1.5:8.5 to 2.5:7.5, and purified water mixed with the mulberry leaves is mixed with 60 After boiling for 30 to 60 minutes at a temperature of to 70° C., the mulberry leaves are removed and filtered to prepare a mulberry leaf filtrate. Next, the mulberry leaf filtrate and squid ink are mixed in a weight ratio of 9:1 to 9.5:0.5 and aged at a temperature of 10 to 15° C. for 5 to 10 hours to prepare a mulberry leaf aging solution. Then, the fishy smell remaining in the salmon can be removed by immersing the first washed salmon in the mulberry leaf aging liquid at a temperature of 5 to 7° C. for 5 to 15 minutes.

The squid ink used in the second washing refers to the contents of the squid juice sac, and is mainly black or dark brown. It can act as an antiseptic and help promote gastric juice secretion.

Next, the washed salmon may be dried in cold air.

Cold air drying of the salmon in the above step may be carried out by drying the salmon with cold air at a temperature of 3 to 6 °C for 10 to 20 hours, and maintaining the salmon at a temperature of 5 to 7 °C for 1 to 2 days.

Then, the cold air dried salmon can be extracted to prepare a salmon extract.

In the above step, extraction can be performed using various known extraction methods such as hot water extraction, organic solvent extraction, ultrasonic extraction, and supercritical extraction. For example, the ultrasonic extraction method is distilled water, ethanol, methanol, butanol, After adding 10 to 20 times the volume of one or more solvents selected from the group consisting of acetone, ethyl acetate, hexane, propanol, hydrous butylene glycol, and hydrous propylene glycol, 1 to 10 hours, preferably 1 to 4 hours It may mean an extraction method performed using the ultrasonic extraction method of

In addition, in the supercritical extraction method, 500-700 mL of ethanol (99.5%) as a dry and crushed sample and an auxiliary solvent are put into a supercritical fluid extraction reactor (Natex, Autstria), the temperature in the reactor is 65 ℃, the pressure is 450 bar, S It may refer to a method of extraction under the condition that /F ratio (supercritical fluid kg/Feed kg) becomes 35.

As the krill oil, krill oil prepared by the following method may be used.

First, in order to prepare krill oil, the krill may be prepared and then washed.

The krill contains a phospholipid compound having a structure similar to that of a human cell membrane component, and it is known that the oil extracted from the krill is better absorbed into the human body than other fish oils.

In addition, krill oil contains vitamins A, E, and D in addition to lipids such as omega-3. In particular, astaxanthin, a powerful antioxidant, is included in krill oil. It is reported to have doubled.

Next, the washed krill may be dried.

Drying of the washed krill may consist of a first drying and a second drying, wherein the first drying is drying the washed krill at a temperature of 50 to 60° C. for 5 to 15 hours. Residual moisture can be removed first.

In addition, in the second drying, the first dried krill can be dried with hot air, and the second drying is performed by applying hot air at a temperature of 110 to 130° C. to the first dried krill for 30 to 50 minutes. can be performed.

Next, the second dried krill can be pulverized and then aged to prepare a krill aged powder.

In the above step, the grinding of the second dried krill is pulverized by pulverizing the second dried krill to a particle size of 5 to 10 mm, and the aging of the powdered krill is 6 It can be carried out by storing for 20 to 40 hours at a temperature of 8 °C.

Then, the enzyme and acid are mixed with the aged krill powder and stored for enzymatic decomposition.

That is, in the above step, the enzyme and acid are mixed with the aged krill powder, and then the aged krill powder in which the enzyme and the acid are mixed is stored for 10 to 30 hours at a temperature of 36 to 38 ° C. It can be enzymatically decomposed. The enzymatic decomposition of the aged krill powder can be decomposed using an enzyme capable of separating proteins, chitin, and immunoactive polysaccharides present in the krill.

In the above step, known commercially available protease (Protease), chitinase (chitinase), pectinase (Pectinase) and xylanase (Xylanase) are used as the enzyme, and citric acid and ascortic acid are used as the acid. Bic acid may be used, specifically, 0.01 to 0.03 parts by weight of the protease, 0.03 to 0.05 parts by weight of the chitinase, 0.005 parts by weight of the pectinase, based on 100 parts by weight of the whole aged powder of krill. To 0.009 parts by weight, xylanase (Xylanase) 0.008 to 0.012 parts by weight, citric acid 0.01 to 0.1 parts by weight, and ascorbic acid by mixing in a weight ratio of 0.01 to 0.1 parts by weight, pH of the krill aged powder in which the enzyme and acid are mixed can be adjusted to be 3.5 to 6.5.

Next, the fermented krill can be prepared by mixing the lactic acid bacteria culture solution with the enzyme-decomposed krill aged powder and fermenting.

In the above step, after mixing in a weight ratio of 1 to 5 parts by weight of the lactic acid bacteria culture solution to 100 parts by weight of the enzyme-decomposed krill aged powder, fermentation may be performed at a temperature of 40 to 42° C. for 1 to 3 days.

In addition, in the above step, the lactic acid bacteria culture medium was adjusted to pH 2.8 to 3.2 using 1.2N HCl, and then the lactic acid strain was separated from kimchi, and the separated lactic acid strain was used in MRS broth (Oxoid, England). After incubation for 20 to 25 hours at 37~39℃, diluted to 1×1.0 ⁸ to 5×1.0 ⁸ CFU/mL, and then centrifuged at 10,000 to 15,000 rpm for 10 to 15 minutes to separate only the supernatant And, after filtering the supernatant (Supernatant) with a 0.45㎛ syringe filter (syringe filter), mixed in a weight ratio of 1,000 to 2,000 parts by weight of sterilized distilled water with respect to 100 parts by weight of the filtered supernatant It is prepared by diluting, the lactic acid bacteria As a lactic acid strain isolated from fermented food, kimchi, specifically, the lactic acid strain includes Lactobacillus curvatus , Weissella viridescens , Lactobacillus plantarum ) and Any one or more known lactic acid strains selected from the group consisting of Leuconostoc lactis may be used.

Next, krill oil can be prepared by separating the oil using the fermented krill.

The configuration of the technology for separating the oil using the fermented krill in the above step is a technique known to those of ordinary skill in the art. For convenience of explanation and clarity of the technical idea of the present invention, A description will be omitted.

Hereinafter, with reference to the accompanying drawings, a preferred embodiment will be described in detail with respect to a method for producing a protein bar comprising an active ingredient of an herbal medicine according to the present invention.

Referring to Figure 1, the method for producing a protein bar containing the active ingredient of herbal medicine according to the present invention is a cod meat preparation step (S100), mulberry leaf mixing and steaming step (S200), mixing and aging step (S300), freeze-drying It includes a step (S400), a cod meat powdering step (S500), and a sterilization and protein bar manufacturing step (S600).

1. Cod meat preparation step (S100)

The cod meat preparation step (S100) is a step of preparing the cod meat for preparing the protein bar according to the present invention.

The cod meat may mean the white meat part of cod, and the cod is a representative white fish along with pollack, kiwi, and cutlassfish, and has been enjoyed for a long time in both the East and the West. In general, white fish has a fat content of over 5%, whereas cod contains less than 1% and protein content of 17.5%, so the taste is light and savory.

2. Mulberry leaf mixing and steaming step (S200)

The mixing and steaming step (S200) of the mulberry leaves is a step of covering the prepared cod meat with mulberry leaves and then steaming with steam.

In the mulberry leaf mixing and steaming step (S200), the prepared cod meat is wrapped with mulberry leaves and then steamed with steam, so that the miscellaneous smell of cod meat is removed and it can be easily processed.

The mulberry leaf contains 50 kinds of ingredients such as glucoside, vitamin C, vitamin B1, vitamin B2, etc. However, the mulberry leaves are heated together with the cod meat, and the flavor of the mulberry leaves penetrates the cod meat, thereby removing the miscellaneous smell of the cod meat and improving the flavor at the same time.

In the mulberry leaf mixing and steaming step (S200), the mulberry leaf is preferably used by picking fresh raw leaves, and the mulberry leaf is used in a weight ratio of 1 to 3 parts by weight based on 100 parts by weight of the whole cod meat, and the steaming is 130 It can be carried out by heating for 1 to 3 hours using water vapor at a temperature of 150 ° C. to 150 ° C.

When the steaming is performed below the lower limit range in the mulberry leaf mixing and steaming step (S200), the smell of mulberry leaves is not sufficiently transmitted to the cod meat, so the miscellaneous smell of cod meat may not be sufficiently removed, and the upper limit range If it is carried out in excess, the flavor of mulberry leaves may be excessively transmitted to the cod meat, thereby inhibiting the flavor of the cod meat protein bar produced.

3. Mixing and aging step (S300)

The mixing and aging step (S300) is a step of mixing and then aging the steamed cod meat with herbal medicines.

In the mixing and aging step (S300), herbal medicines are mixed with the steamed cod meat and then aged, so that the medicinal ingredients and proteins of the herbal medicines can be easily supplemented, and it helps to promote the health of consumers, thereby satisfying the consumption preferences of health-oriented modern people. It can be satisfied, and the herbal medicine extract is used, and the herbal medicine extract may be a herbal medicine extract consisting of a turmeric extract, a milk thistle extract and a plantain extract.

In addition, in the mixing and aging step (S300), it may be aged after mixing in a weight ratio of 5 to 15 parts by weight of the herbal extract with respect to 100 parts by weight of the whole steamed cod meat, wherein the aging is the cod in which the herbal extract is mixed. This can be done by storing the flesh at a temperature of 3 to 5° C. for 10 to 20 hours.

In addition, in the mixing and aging step (S300), the herbal extract consisting of the turmeric extract, thistle extract, and plantain extract may further include a soybean extract and a bramble extract to form a herbal medicine extract, the turmeric extract, thistle extract And with respect to 100 parts by weight of the herbal extract consisting of the plantain extract, 5 to 10 parts by weight of the soybean extract and 10 to 20 parts by weight of the stony extract may be further included.

In addition, in the mixing and aging step (S300), salmon extract and krill oil may be further included in order to improve the nutritional components of the protein bar produced. It may be further included in a weight ratio of 1 to 3 parts by weight of salmon extract and 2 to 4 parts by weight of krill oil based on parts.

4. Freeze drying step (S400)

The freeze-drying step (S400) is a step of rapidly freezing the moisture contained in the aged cod meat and then drying it by sublimating the moisture under reduced pressure.

In general, as the freeze-drying method, atmospheric freeze-drying and reduced-pressure freeze-drying can be used. For example, in the freeze-drying step (S400), a high vacuum of 0.5 to 3mmHg is maintained in order to reduce damage to the aged cod meat - It may be carried out by freeze-drying for 45 to 50 hours at a temperature of 65 to -55 ℃.

5. Cod meat powdering step (S500)

The cod meat powdering step (S500) is a step of pulverizing the freeze-dried cod meat.

The cod meat powdering step (S500) can be powdered the freeze-dried cod meat using a known grinder, the powdering of the cod meat can be performed by various methods known in the art.

6. Sterilization and protein bar manufacturing step (S600)

The sterilization and protein bar manufacturing step (S600) is a step of heating the powdered cod meat to kill microorganisms such as E. coli, and then measuring the powdered cod meat in a predetermined mass unit to prepare a protein bar form.

The configuration of preparing the powdered cod meat in the form of a protein bar through a process such as sterilization in the sterilization and protein bar manufacturing step (S600) is a known technique to those of ordinary skill in the art. For convenience and clarity of the technical spirit of the present invention, a detailed description thereof will be omitted.

Hereinafter, with reference to the accompanying drawings, examples and comparative examples of the protein bar containing the active ingredient of the herbal medicine according to the present invention will be described in more detail.

< Example 1 >

First, after preparing the cod meat, it was covered with mulberry leaves to cover the cod meat and then steamed with steam.

Next, with respect to the whole steamed cod meat 100 parts by weight, turmeric extract, milk thistle extract and plantain extract were mixed in a weight ratio of 10 parts by weight of herbal extracts in a weight ratio of 1:1:1, and then 15 at a temperature of 4°C. It was stored for a period of time and aged.

Next, the aged cod meat was freeze-dried, then powdered, and then subjected to a conventional process such as sterilization to prepare a cod meat protein bar.

< Example 2 >

A cod meat protein bar was prepared in the same manner as in Example 1, in which in Example 2, 7 parts by weight of a green bean extract and 15 parts by weight of an extract of stony prickly pear with respect to 100 parts by weight of the herbal extract consisting of the turmeric extract, thistle extract, and plantain extract. A cod meat protein bar was prepared to be further included in a weight ratio.

< Example 3 >

A cod meat protein bar was prepared in the same manner as in Example 2, and in Example 3, 2 parts by weight of salmon extract and 3 parts by weight of krill oil based on 100 parts by weight of the herbal extract consisting of the turmeric extract, thistle extract and plantain extract. A cod meat protein bar was prepared by including more in a ratio.

< Comparative Example >

A cod meat protein bar was prepared in the same manner as in Example 1, but in Comparative Example, a cod meat protein bar was prepared using only cod meat without containing oriental herbal extract.

< Sensory evaluation >

As described above, sensory evaluation was performed on the flavor, processability, robustness, and overall preference of the cod meat protein bars prepared in Examples 1, 2, 3 and Comparative Examples, and the results are shown in [Table 2] below. The sensory test was conducted for 50 food-related experts and general consumers, and a 9-point scoring method was used for the score and evaluation criteria, and is shown in [Table 1] below.

score Evaluation standard 9 very good 7 good 5 usually 3 bad One very bad

division Appearance texture robustness Overall Preference Example 1 8.4 8.5 8.4 8.4 Example 2 8.5 5.5 8.6 8.5 Example 3 8.5 8.6 8.7 8.6 comparative example 6.2 6.1 6.0 6.1

Referring to [Table 2], it was found that the appearance, texture, firmness, and overall preference of the cod meat protein bars prepared according to the Examples were superior to those of the cod meat protein bars prepared according to the Comparative Examples.

< Antioxidant activity test >

The radical scavenging activity of the samples obtained by diluting the cod meat protein bars of Examples 1, 2, and 3 and Comparative Examples in water was measured, and the results are shown in [Table 3] below.

Antioxidant activity (electron donation ability, EDA%) of the sample was measured by modifying the method of Blois. 0.5 mL of 0.2 mM DPPH (1,1-diphenyl-2-picryl hydrazyl) was placed in 2 mL of sample, stirred and left for 30 minutes, and then absorbance was measured at 517 nm. The electron donating effect was expressed as a decrease in absorbance between the addition and non-addition groups of the sample solution.

The radical scavenging activity was calculated by the following formula and the results are shown in [Table 3] below.

Radical scavenging activity (%) = (1-absorbance of sample added / absorbance of no-addition group) × 100

division Radical scavenging activity Example 1 54.7 ± 1.0 Example 2 55.3 ± 0.8 Example 3 56.2 ± 1.0 comparative example 30.2 ± 1.0 control 42.7 ± 0.6

Referring to [Table 3], the radical scavenging activity of Examples 1, 2, and 3 was high, indicating that the antioxidant activity was excellent.

Accordingly, the cod meat protein bar according to the present invention is expected to be useful for health due to excellent antioxidant activity and to increase long-term storage by preventing spoilage and deterioration.

As described above, a preferred embodiment of the present invention has been described, but those of ordinary skill in the art to which the present invention pertains will understand that the present invention may be embodied in other specific forms without changing the technical spirit or essential features thereof. will be able Therefore, it should be understood that the embodiment described above is illustrative in all respects and not restrictive.

Claims (6)

Contains herbal medicines and cod meat as active ingredients,
The herbal medicine is a protein bar containing active ingredients of herbal medicines, characterized in that the herbal medicine extract consisting of a turmeric extract prepared by extracting turmeric, thistle and plantain extract, a milk thistle extract and a plantain extract is used.
The method of claim 1,
A protein bar comprising an active ingredient of herbal medicine, characterized in that it is included in a weight ratio of 5 to 15 parts by weight of the herbal extract with respect to 100 parts by weight of the whole cod meat.
3. The method of claim 2,
The herbal extract is turmeric, milk thistle and plantain in a weight ratio of 1:1:1 and then maintained at a temperature of 35 to 40 ℃ 1-3 (w/w)% sodium bicarbonate (NaHCO ₃ ) solution Washed by immersing the turmeric, thistle and plantain in the turmeric for 10 to 30 minutes, and the washed turmeric, thistle and plantain at a pressure of 5 to 7 kgf / cm ² 130 to 150 ° C. temperature steam with steam for 100 to 200 minutes The steamed turmeric, thistle and plantain are dried by irradiating a microwave of 2.3 to 2.5 GHz for 20 to 40 minutes at a pressure of 50 to 70 mbar and a temperature of 50 to 55 ° C., and the dried turmeric, thistle And a protein bar containing the active ingredient of herbal medicine, characterized in that manufactured through the process of extracting plantain.
Cod meat preparation step of preparing the cod meat (S100);
Mulberry leaf mixing and steaming step of covering the prepared cod meat with mulberry leaves and then steaming with steam (S200);
A mixing and aging step (S300) of mixing herbal medicines with the steamed cod meat and then aging;
a freeze-drying step of freezing and drying the aged cod meat (S400);
Cod meat powdering step of pulverizing the freeze-dried cod meat (S500); and
A method for producing a protein bar containing an active ingredient of an herbal medicine, comprising the steps of sterilizing the powdered cod meat by heating and preparing a protein bar in the form of a protein bar (S600).
5. The method of claim 4,
The mixing and maturation step (S300) is aged after mixing in a weight ratio of 5 to 15 parts by weight of the herbal extract with respect to 100 parts by weight of the whole steamed cod meat, and the aging is 3 to 3 to the cod meat mixed with the herbal extract. It proceeds by storage at a temperature of 5 ° C. for 10 to 20 hours, and the herbal extracts are prepared by preparing turmeric, milk thistle and plantain in a weight ratio of 1:1:1, and then 1 to 3 ( w / w) % concentration of sodium bicarbonate (NaHCO ₃ ) solution by immersing the turmeric, thistle and plantain for 10 to 30 minutes to wash, and the washed turmeric, thistle and plantain to a pressure of 5 to 7 kgf / cm ² Steamed by heating for 100 to 200 minutes with steam at a temperature of 130 to 150 ° C., a pressure of 50 to 70 mbar to the steamed turmeric, thistle and plantain, at a temperature of 50 to 55 ° C. for 20 to 40 minutes at 2.3 to 2.5 GHz A method of producing a protein bar containing an active ingredient of herbal medicine, characterized in that it is dried by irradiating a microwave of
6. The method of claim 5,
The mixing and maturation step (S300) comprises the herbal extract comprising the turmeric extract, the thistle extract and the plantain extract, and the herbal extract by further including the soybean extract and the bramble extract, the turmeric extract, the thistle extract and the plantain extract. A method for producing a protein bar comprising an active ingredient of an herbal medicine, characterized in that it is included in a weight ratio of 5 to 10 parts by weight of the sagebrush extract and 10 to 20 parts by weight of the rhizome extract with respect to 100 parts by weight of the herbal extract.

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