KR20240052114A - Manufacturing method of ginseng fruit with increased antioxidant activity - Google Patents
Manufacturing method of ginseng fruit with increased antioxidant activity Download PDFInfo
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- KR20240052114A KR20240052114A KR1020220131210A KR20220131210A KR20240052114A KR 20240052114 A KR20240052114 A KR 20240052114A KR 1020220131210 A KR1020220131210 A KR 1020220131210A KR 20220131210 A KR20220131210 A KR 20220131210A KR 20240052114 A KR20240052114 A KR 20240052114A
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- KR
- South Korea
- Prior art keywords
- ginseng fruit
- puffer
- moisture content
- ginseng
- fruit
- Prior art date
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- 150000007949 saponins Chemical class 0.000 description 1
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 description 1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/30—Puffing or expanding
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/302—Foods, ingredients or supplements having a functional effect on health having a modulating effect on age
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/2116—Flavonoids, isoflavones
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/2132—Other phenolic compounds, polyphenols
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/14—Extraction
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/31—Mechanical treatment
Abstract
본 발명의 목적은 항산화능이 증가된 인삼열매의 제조 방법을 제공하는 것으로서, 본 발명의 인삼열매 제조방법은 수분 함량을 조절하여 건조된 인삼열매를 쌀과 함께 팽화기에 넣고 내부 압력을 조절 후 팽화하여, 기존의 인삼열매 제조 방법 보다 총 페놀 및 플라보노이드 함량, 항산화능이 증가된 것을 확인하여, 이와 관련된 사업에 유용하게 사용될 수 있다.The purpose of the present invention is to provide a method for producing ginseng fruit with increased antioxidant activity. The method for producing ginseng fruit of the present invention is to adjust the moisture content and place the dried ginseng fruit together with rice in a puffer, adjust the internal pressure, and then puff it. , it was confirmed that the total phenol and flavonoid content and antioxidant capacity were increased compared to the existing ginseng fruit manufacturing method, so it can be usefully used in related businesses.
Description
본 발명의 목적은 항산화능이 증가된 인삼열매의 제조 방법을 제공하는 것이다.The purpose of the present invention is to provide a method for producing ginseng fruit with increased antioxidant capacity.
인삼뿌리는 수천년 동안 약용식물로써 사용되어 왔다. 인삼열매는 인삼뿌리에 영양분이 더 가게 하기 위해 수확 전에 제거되었다. 하지만 최근 인삼열매에 뿌리보다 더 많은 사포닌과 플라보노이드 및 폴리페놀 물질이 함유되어 있다는 보고가 잇따르며 웰빙 식품으로 각광받고 있다. Ginseng root has been used as a medicinal plant for thousands of years. Ginseng fruits were removed before harvest to allow more nutrients to reach the ginseng roots. However, recently, there have been reports that ginseng fruits contain more saponins, flavonoids, and polyphenols than the roots, and they are gaining attention as a wellness food.
인삼열매는 천연의 항산화 물질로 특유의 항염증 및 항산화 효과로 인해 기능식품이나 의약품의 이상적인 원료로도 각광받고 있지만, 인삼열매는 4년근 인삼에서만 발견되고 수확 후 금방 시든다는 단점이 있어, 효율적으로 이용할 가공방법이 필수적이다.Ginseng fruit is a natural antioxidant and is attracting attention as an ideal raw material for functional foods and medicines due to its unique anti-inflammatory and antioxidant effects. However, ginseng fruit is found only in 4-year-old ginseng and has the disadvantage of withering quickly after harvest, making it an efficient The processing method to be used is essential.
따라서, 본 발명에서는 인삼열매의 항산화능을 최대화하기 위해 팽화 처리하여 압력 및 수분함량 조건으로 팽화 인삼열매를 제조하는 방법으로서, 본 발명의 제조방법으로 항산화능이 증가된 팽화 인삼열매의 제조방법을 완성하였다.Therefore, the present invention is a method of producing puffed ginseng fruits under pressure and moisture content conditions by puffing them to maximize the antioxidant capacity of the ginseng fruits. The production method of the present invention completes the production method of puffed ginseng fruits with increased antioxidant capacity. did.
본 발명의 목적은 (A) 인삼열매의 수분 함량을 조절하는 단계; The object of the present invention is to (A) control the moisture content of ginseng fruit;
(B) 상기 (A) 단계의 수분 함량이 조절된 인삼열매를 건조 시키는 단계;(B) drying the ginseng fruit whose moisture content has been adjusted in step (A);
(C) 상기 (B) 단계의 건조된 인삼열매에 쌀을 혼합한 혼합물을 팽화기에 넣고 팽화하는 단계;(C) putting the mixture of the dried ginseng fruit of step (B) and rice into a puffer and puffing it;
(D) 상기 (C) 단계의 팽화된 혼합물 중 인삼열매를 분쇄한 뒤 추출하는 단계;를 포함하는, 항산화능이 증가된 인삼열매 제조 방법을 제공하는 것이다.(D) crushing and then extracting the ginseng fruit from the puffed mixture of step (C); providing a method for producing ginseng fruit with increased antioxidant activity, including the step.
또한, 본 발명의 목적은 상기 제조 방법으로 제조된 항산화능이 증가된 인삼열매를 제공하는 것이다.Additionally, the purpose of the present invention is to provide ginseng fruit with increased antioxidant activity prepared by the above production method.
또한, 본 발명의 목적은 (A) 인삼열매의 수분 함량을 조절하는 단계; In addition, the object of the present invention is to (A) control the moisture content of ginseng fruit;
(B) 상기 (A) 단계의 수분 함량이 조절된 인삼열매를 건조 시키는 단계;(B) drying the ginseng fruit whose moisture content has been adjusted in step (A);
(C) 상기 (B) 단계의 건조된 인삼열매에 쌀을 혼합한 혼합물을 팽화기에 넣고 팽화하는 단계;(C) putting the mixture of the dried ginseng fruit of step (B) and rice into a puffer and puffing it;
(D) 상기 (C) 단계의 팽화된 혼합물 중 인삼열매를 분쇄한 뒤 추출하는 단계;를 포함하는, 총 페놀 또는 플라노보이드의 함량이 증가된 인삼열매 제조 방법을 제공하는 것이다.(D) crushing and then extracting the ginseng fruit from the puffed mixture of step (C); providing a method for producing ginseng fruit with an increased content of total phenol or flavonoid.
아울러, 본 발명의 목적은 상기 제조방법으로 제조된 총 페놀 또는 플라노보이드의 함량이 증가된 인삼열매를 제공하는 것이다. In addition, the object of the present invention is to provide ginseng fruit with an increased content of total phenol or flavonoid prepared by the above production method.
본 발명은 (A) 인삼열매의 수분 함량을 조절하는 단계; The present invention includes the steps of (A) controlling the moisture content of ginseng fruit;
(B) 상기 (A) 단계의 수분 함량이 조절된 인삼열매를 건조 시키는 단계;(B) drying the ginseng fruit whose moisture content has been adjusted in step (A);
(C) 상기 (B) 단계의 건조된 인삼열매에 쌀을 혼합한 혼합물을 팽화기에 넣고 팽화하는 단계;(C) putting the mixture of the dried ginseng fruit of step (B) and rice into a puffer and puffing it;
(D) 상기 (C) 단계의 팽화된 혼합물 중 인삼열매를 분쇄한 뒤 추출하는 단계;를 포함하는, 항산화능이 증가된 인삼열매 제조 방법을 제공한다.(D) crushing and then extracting the ginseng fruit from the puffed mixture of step (C); providing a method for producing ginseng fruit with increased antioxidant activity, including the step.
또한, 본 발명은 상기 제조 방법으로 제조된 항산화능이 증가된 인삼열매를 제공한다.In addition, the present invention provides ginseng fruit with increased antioxidant activity prepared by the above production method.
또한, 본 발명은 (A) 인삼열매의 수분 함량을 조절하는 단계; In addition, the present invention includes the steps of (A) controlling the moisture content of ginseng fruit;
(B) 상기 (A) 단계의 수분 함량이 조절된 인삼열매를 건조 시키는 단계;(B) drying the ginseng fruit whose moisture content has been adjusted in step (A);
(C) 상기 (B) 단계의 건조된 인삼열매에 쌀을 혼합한 혼합물을 팽화기에 넣고 팽화하는 단계;(C) putting the mixture of the dried ginseng fruit of step (B) and rice into a puffer and puffing it;
(D) 상기 (C) 단계의 팽화된 혼합물 중 인삼열매를 분쇄한 뒤 추출하는 단계;를 포함하는, 총 페놀 또는 플라노보이드의 함량이 증가된 인삼열매 제조 방법을 제공한다.(D) crushing and then extracting the ginseng fruit from the puffed mixture of step (C); providing a method for producing ginseng fruit with an increased content of total phenol or flavonoid.
아울러, 본 발명은 상기 제조방법으로 제조된 총 페놀 또는 플라노보이드의 함량이 증가된 인삼열매를 제공한다.In addition, the present invention provides ginseng fruit with an increased content of total phenol or flavonoid prepared by the above production method.
본 발명의 인삼열매 제조방법은 수분 함량을 조절하여 건조된 인삼열매를 쌀과 함께 팽화기에 넣고 내부 압력을 조절 후 팽화하여, 기존의 인삼열매 제조 방법 보다 총 페놀 및 플라보노이드 함량, 항산화능이 증가된 것을 확인하여, 이와 관련된 사업에 유용하게 사용될 수 있다.The ginseng fruit manufacturing method of the present invention adjusts the moisture content, puts the dried ginseng fruit in a puffer together with rice, adjusts the internal pressure, and puffs, resulting in increased total phenol and flavonoid content and antioxidant capacity compared to the existing ginseng fruit manufacturing method. Confirm that it can be usefully used in related businesses.
도 1은 본 발명의 항산화능이 극대화된 팽화 인삼열매의 제조 방법을 개략적으로 나타낸 도이다.
도 2은 표 1에 나타낸 생 인삼열매(비교예 1) 및 팽화 인삼열매(실시예 1-9)의 외관을 나타낸 도이다.
도 3는 표 1에 나타낸 생 인삼열매(비교예 1) 및 팽화 인삼열매(실시예 1-9)의 추출, 항산화능 분석 및 총 페놀 함량과 총 플라보노이드 함량을 분석하는 과정을 전체적으로 간략히 나타낸 도이다.
도 4는 표 1에 나타낸 생 인삼열매(비교예 1) 및 팽화 인삼열매(실시예 1-9)의 추출수율을 나타낸 도이다.
도 5는 표 1에 나타낸 생 인삼열매(비교예 1) 및 팽화 인삼열매(실시예 1-9)의 DPPH free radical 소거능을 나타낸 도이다.
도 6은 표 1에 나타낸 생 인삼열매(비교예 1) 및 팽화 인삼열매(실시예 1-9)의 ABTS free radical 소거능을 나타낸 도이다.
도 7은 표 1에 나타낸 생 인삼열매(비교예 1) 및 팽화 인삼열매(실시예 1-9)의 총 페놀 함량을 나타낸 도이다.
도 8은 표 1에 나타낸 생 인삼열매(비교예 1) 및 팽화 인삼열매(실시예 1-9)의 플라보노이드 함량을 나타낸 도이다.Figure 1 is a diagram schematically showing the method for producing puffed ginseng fruits with maximized antioxidant capacity of the present invention.
Figure 2 is a diagram showing the appearance of fresh ginseng fruit (Comparative Example 1) and puffed ginseng fruit (Example 1-9) shown in Table 1.
Figure 3 is a diagram schematically showing the overall process of extraction, antioxidant activity analysis, and total phenol content and total flavonoid content of the raw ginseng fruit (Comparative Example 1) and puffed ginseng fruit (Example 1-9) shown in Table 1. .
Figure 4 is a diagram showing the extraction yield of fresh ginseng fruit (Comparative Example 1) and puffed ginseng fruit (Example 1-9) shown in Table 1.
Figure 5 is a diagram showing the DPPH free radical scavenging ability of fresh ginseng fruit (Comparative Example 1) and puffed ginseng fruit (Example 1-9) shown in Table 1.
Figure 6 is a diagram showing the ABTS free radical scavenging ability of fresh ginseng fruit (Comparative Example 1) and puffed ginseng fruit (Example 1-9) shown in Table 1.
Figure 7 is a diagram showing the total phenol content of fresh ginseng fruit (Comparative Example 1) and puffed ginseng fruit (Example 1-9) shown in Table 1.
Figure 8 is a diagram showing the flavonoid content of fresh ginseng fruit (Comparative Example 1) and puffed ginseng fruit (Example 1-9) shown in Table 1.
이하, 첨부된 도면을 참조하여 본 발명의 구현 예로 본 발명을 상세히 설명하기로 한다. 다만, 하기 구현 예는 본 발명에 대한 예시로 제시되는 것으로, 당업자에게 주지 저명한 기술 또는 구성에 대한 구체적인 설명이 본 발명의 요지를 불필요하게 흐릴 수 있다고 판단되는 경우에는 그 상세한 설명을 생략할 수 있고, 이에 의해 본 발명이 제한되지는 않는다, 본 발명은 후술하는 특허청구범위의 기재 및 그로부터 해석되는 균등 범주 내에서 다양한 변형 및 응용이 가능하다.Hereinafter, the present invention will be described in detail as an example of implementation of the present invention with reference to the attached drawings. However, the following implementation examples are provided as examples of the present invention, and if it is judged that a detailed description of a technology or configuration well known to those skilled in the art may unnecessarily obscure the gist of the present invention, the detailed description may be omitted. , the present invention is not limited by this, and the present invention is capable of various modifications and applications within the description of the claims described later and the scope of equivalents interpreted therefrom.
또한, 본 명세서에서 사용되는 용어 (terminology)들은 본 발명의 바람직한 실시예를 적절히 표현하기 위해 사용된 용어들로서, 이는 사용자, 운용자의 의도 또는 본 발명이 속하는 분야의 관례 등에 따라 달라질 수 있다. 따라서, 본 용어들에 대한 정의는 본 명세서 전반에 걸친 내용을 토대로 내려져야 할 것이다. 명세서전체에서, 어떤 부분이 어떤 구성요소를 "포함"한다고 할 때, 이는 특별히 반대되는 기재가 없는 한 다른 구성요소를 제외하는 것이 아니라 다른 구성 요소를 더 포함할 수 있는 것을 의미한다.In addition, the terminology used in this specification is a term used to appropriately express preferred embodiments of the present invention, and may vary depending on the intention of the user or operator or the customs of the field to which the present invention belongs. Therefore, definitions of these terms should be made based on the content throughout this specification. Throughout the specification, when a part "includes" a certain component, this means that it may further include other components rather than excluding other components, unless specifically stated to the contrary.
본 발명에서 사용되는 모든 기술용어는, 달리 정의되지 않는 이상, 본 발명의 관련 분야에서 통상의 당업자가 일반적으로 이해하는 바와 같은 의미로 사용된다. 또한 본 명세서에는 바람직한 방법이나 사료가 기재되나, 이와 유사하거나 동등한 것들도 본 발명의 범주에 포함된다. 본 명세서에 참고문헌으로 기재되는 모든 간행물의 내용은 본 발명에 도입된다.All technical terms used in the present invention, unless otherwise defined, are used with the same meaning as commonly understood by a person skilled in the art in the field related to the present invention. In addition, preferred methods and feeds are described in this specification, but similar or equivalent methods are also included in the scope of the present invention. The contents of all publications incorporated by reference herein are hereby incorporated by reference.
본 발명은 (A) 인삼열매의 수분 함량을 조절하는 단계; The present invention includes the steps of (A) controlling the moisture content of ginseng fruit;
(B) 상기 (A) 단계의 수분 함량이 조절된 인삼열매를 건조 시키는 단계;(B) drying the ginseng fruit whose moisture content has been adjusted in step (A);
(C) 상기 (B) 단계의 건조된 인삼열매에 쌀을 혼합한 혼합물을 팽화기에 넣고 팽화하는 단계;(C) putting the mixture of the dried ginseng fruit of step (B) and rice into a puffer and puffing it;
(D) 상기 (C) 단계의 팽화된 혼합물 중 인삼열매를 분쇄한 뒤 추출하는 단계;를 포함하는, 항산화능이 증가된 인삼열매 제조 방법을 제공한다.(D) crushing and then extracting the ginseng fruit from the puffed mixture of step (C); providing a method for producing ginseng fruit with increased antioxidant activity, including the step.
상기 (A) 단계의 인삼열매의 수분 함량을 1 ~ 20%인 것이나, 이에 제한되지 않는다.The moisture content of the ginseng fruit in step (A) is 1 to 20%, but is not limited thereto.
상기 (B) 단계의 인삼열매를 20~60℃에서 건조 시키는 것이나, 이에 제한되지 않는다.The ginseng fruit in step (B) is dried at 20 to 60°C, but is not limited thereto.
상기 (C) 단계의 팽화시 쌀을 넣어 팽화 정도를 증가시키고 인삼열매의 탄화 방지하는 것이나, 이에 제한되지 않는다.During the puffing in step (C), rice is added to increase the degree of puffing and prevent carbonation of the ginseng fruit, but is not limited thereto.
상기 (C) 단계의 인삼열매 및 쌀의 혼합 비율(w/w)은 1:20인 것이나, 이에 제한되지 않는다.The mixing ratio (w/w) of ginseng fruit and rice in step (C) is 1:20, but is not limited thereto.
상기 (D) 단계의 회전식 팽화기를 가열하여 팽화기의 내부 압력이 1 내지 10 kgf/cm2 에 도달하는 것이나, 이에 제한되지 않는다.By heating the rotary expander in step (D), the internal pressure of the expander reaches 1 to 10 kgf/cm 2 , but is not limited thereto.
본 발명에서 용어 "kgf/cm2 (킬로그램힘/제곱센티미터 : kgf/square centimeters)"는 1제곱센티미터 당 1킬로그램힘(표준중력가속도에서 1킬로그램의 질량을 가진 물체가 가지는 힘 = 9.80665N)의 힘이 작용할 때의 압력에 해당한다.In the present invention, the term "kgf/cm2 (kgf/square centimeters)" refers to the force of 1 kilogram force per square centimeter (the force of an object with a mass of 1 kilogram at standard gravitational acceleration = 9.80665N). This corresponds to the pressure when it acts.
1kgf/cm2는 약 0.967841기압(atm)으로 환산될 수 있으며, 통상적으로 고압멸균기(Autoclave)의 압력은 103kPa(1기압, 15psi)에 해당한다. 본 발명은 통상적으로 사용하는 고압 멸균기보다 1 내지 10배이상의 고압력 조건을 처리하여, 인삼열매를 팽화시켜 항산화능을 증대시키고, 총페놀 또는 플라보노이드의 함량을 높일 수 있다.1 kgf/cm2 can be converted to approximately 0.967841 atmosphere (atm), and typically the pressure of an autoclave corresponds to 103 kPa (1 atmosphere, 15 psi). The present invention can expand ginseng fruits to increase their antioxidant capacity and increase the content of total phenols or flavonoids by treating them under high pressure conditions that are 1 to 10 times higher than that of a commonly used high-pressure sterilizer.
본 발명은 상기 제조 방법으로 제조된 항산화능이 증가된 인삼열매를 제공한다.The present invention provides ginseng fruit with increased antioxidant activity prepared by the above production method.
본 발명의 제조 방법은 항산화능이 증가된, 인삼열매 제조 방법을 제공한다.The production method of the present invention provides a method for producing ginseng fruit with increased antioxidant capacity.
본 발명은 (A) 인삼열매의 수분 함량을 조절하는 단계; The present invention includes the steps of (A) controlling the moisture content of ginseng fruit;
(B) 상기 (A) 단계의 수분 함량이 조절된 인삼열매를 건조 시키는 단계;(B) drying the ginseng fruit whose moisture content has been adjusted in step (A);
(C) 상기 (B) 단계의 건조된 인삼열매에 쌀을 혼합한 혼합물을 팽화기에 넣고 팽화하는 단계;(C) putting the mixture of the dried ginseng fruit of step (B) and rice into a puffer and puffing it;
(D) 상기 (C) 단계의 팽화된 혼합물 중 인삼열매를 분쇄한 뒤 추출하는 단계;를 포함하는, 총 페놀 또는 플라노보이드의 함량이 증가된 인삼열매 제조 방법을 제공한다.(D) crushing and then extracting the ginseng fruit from the puffed mixture of step (C); providing a method for producing ginseng fruit with an increased content of total phenol or flavonoid.
본 발명은 상기 제조방법으로 제조된 총 페놀 또는 플라노보이드의 함량이 증가된 인삼열매를 제공한다.The present invention provides ginseng fruit with increased total phenol or flavonoid content prepared by the above production method.
본 발명의 식품 조성물은 유효성분을 함유하는 것 외에 통상의 식품 조성물과 같이 여러 가지 향미제 또는 천연 탄수화물 등을 추가 성분으로서 함유할 수 있다상술한 천연 탄수화물의 예는 모노사카라이드, 예를 들어, 포도당, 과당 등; 디사카라이드, 예를 들어 말토스, 슈크로스 등; 및 폴리사카라이드, 예를 들어 덱스트린, 시클로덱스트린 등과 같은 통상적인 당, 및 자일리톨, 소르비톨, 에리트리톨 등의 당알콜이다. 상술한 향미제는 천연 향미제 (타우마틴), 스테비아 추출물(예를 들어 레바우디오시드 A, 글리시르히진 등) 및 합성 향미제 (사카린, 아스파르탐 등)를 유리하게 사용할 수 있다. 본 발명의 식품 조성물은 상기 약학적 조성물과 동일한 방식으로 제제화되어 기능성 식품으로 이용하거나, 각종 식품에 첨가할 수 있다. 본 발명의 조성물을 첨가할 수 있는 식품으로는 예를 들어, 음료류, 육류, 초코렛, 식품류, 과자류, 피자, 라면, 기타 면류, 껌류, 사탕류, 아이스크림류, 알코올 음료류, 비타민 복합제 및 건강보조식품류 등이 있다.In addition to containing the active ingredient, the food composition of the present invention may contain various flavoring agents or natural carbohydrates as additional ingredients like a conventional food composition. Examples of the above-mentioned natural carbohydrates include monosaccharides, for example, Glucose, fructose, etc.; Disaccharides such as maltose, sucrose, etc.; and polysaccharides, such as common sugars such as dextrin and cyclodextrin, and sugar alcohols such as xylitol, sorbitol, and erythritol. The above-described flavoring agents include natural flavoring agents (thaumatin), stevia extracts (e.g. rebaudioside A, glycyrrhizin, etc.) and synthetic flavoring agents (saccharin, aspartame, etc.). The food composition of the present invention can be formulated in the same way as the pharmaceutical composition and used as a functional food or added to various foods. Foods to which the composition of the present invention can be added include, for example, beverages, meat, chocolate, foods, confectionery, pizza, ramen, other noodles, gum, candy, ice cream, alcoholic beverages, vitamin complexes, health supplements, etc. There is.
또한 상기 식품 조성물은 유효성분인 추출물 외에 여러 가지 영양제, 비타민, 광물 (전해질), 합성 풍미제 및 천연 풍미제 등의 풍미제, 착색제 및 중진제 (치즈, 초콜릿 등), 펙트산 및 그의 염, 알긴산 및 그의 염, 유기산, 보호성 콜로이드 증점제, pH 조절제, 안정화제, 방부제, 글리세린, 알콜, 탄산음료에 사용되는 탄산화제 등을 함유할 수 있다. 그밖에 본 발명의 식품 조성물은 천연 과일 쥬스 및 과일 쥬스 음료 및 야채 음료의 제조를 위한 과육을 함유할 수 있다.In addition, the food composition contains, in addition to the extract as an active ingredient, various nutrients, vitamins, minerals (electrolytes), flavoring agents such as synthetic and natural flavors, colorants and thickening agents (cheese, chocolate, etc.), pectic acid and its salts, It may contain alginic acid and its salts, organic acids, protective colloidal thickeners, pH adjusters, stabilizers, preservatives, glycerin, alcohol, carbonating agents used in carbonated beverages, etc. In addition, the food composition of the present invention may contain pulp for the production of natural fruit juice, fruit juice beverages, and vegetable beverages.
본 발명의 기능성 식품 조성물은, 정제, 캅셀, 분말, 과립, 액상, 환 등의 형태로 제조 및 가공될 수 있다. 본 발명에서 '건강기능성 식품 조성물'이라 함은 건강기능식품에 관한 법률 제6727호에 따른 인체에 유용한 기능성을 가진 원료나 성분을 사용하여 제조 및 가공한 식품을 말하며, 인체의 구조 및 기능에 대하여 영양소를 조절하거나 생리학적 작용 등과 같은 보건용도에 유용한 효과를 얻을 목적으로 섭취하는 것을 의미한다. 본 발명의 건강기능식품은 통상의 식품 첨가물을 포함할 수 있으며, 식품 첨가물로서의 적합 여부는 다른 규정이 없는 한, 식품의약품안전청에 승인된 식품 첨가물 공전의 총칙 및 일반시험법 등에 따라 해당 품목에 관한 규격 및 기준에 의하여 판정한다. 상기 '식품 첨가물 공전'에 수재된 품목으로는 예를 들어, 케톤류, 글리신, 구연산칼슘, 니코틴산, 계피산 등의 화학적 합성물; 감색소, 감초추출물, 결정셀룰로오스, 고량색소, 구아검 등의 천연첨가물; L-글루타민산나트륨 제제, 면류첨가알칼리제, 보존료 제제, 타르색소제제 등의 혼합제제류 등을 들 수 있다. 예를 들어, 정제 형태의 건강기능식품은 본 발명의 유효성분을 부형제, 결합제, 붕해제 및 다른 첨가제와 혼합한 혼합물을 통상의 방법으로 과립화한 다음, 활택제 등을 넣어 압축성형하거나, 상기 혼합물을 직접 압축 성형할 수 있다. 또한 상기 정제 형태의 건강기능식품은 필요에 따라 교미제 등을 함유할 수도 있다. 캅셀 형태의 건강기능식품 중 경질 캅셀제는 통상의 경질 캅셀에 본 발명의 유효성분을 부형제 등의 첨가제와 혼합한 혼합물을 충진하여 제조할 수 있으며, 연질 캅셀제는 본 발명의 유효성분을 부형제 등의 첨가제와 혼합한 혼합물을 젤라틴과 같은 캅셀기제에 충진하여 제조할 수 있다. 상기 연질 캅셀제는 필요에 따라 글리세린 또는 소르비톨 등의 가소제, 착색제, 보존제 등을 함유할 수 있다. 환 형태의 건강기능식품은 본 발명의 유효성분과 부형제, 결합제, 붕해제 등을 혼합한 혼합물을 기존에 공지된 방법으로 성형하여 조제할 수 있으며, 필요에 따라 백당이나 다른 제피제로 제피할 수 있으며, 또는 전분, 탈크와 같은 물질로 표면을 코팅할 수도 있다. 과립 형태의 건강기능식품은 본 발명의 유효성분의 부형제, 결합제, 붕해제 등을 혼합한 혼합물을 기존에 공지된 방법으로 입상으로 제조할 수 있으며, 필요에 따라 착향제, 교미제 등을 함유할 수 있다.The functional food composition of the present invention can be manufactured and processed in the form of tablets, capsules, powders, granules, liquids, pills, etc. In the present invention, 'health functional food composition' refers to food manufactured and processed using raw materials or ingredients with functionality useful to the human body in accordance with Act No. 6727 on Health Functional Food, and refers to food that is related to the structure and function of the human body. It means taking it for the purpose of controlling nutrients or obtaining useful health effects such as physiological effects. The health functional food of the present invention may contain common food additives, and its suitability as a food additive is determined in accordance with the general provisions and general test methods of the food additive code approved by the Food and Drug Administration, unless otherwise specified. Judgment is made according to specifications and standards. Items listed in the 'Food Additive Code' include, for example, chemical compounds such as ketones, glycine, calcium citrate, nicotinic acid, and cinnamic acid; Natural additives such as dark pigment, licorice extract, crystalline cellulose, high-quality pigment, and guar gum; Examples include mixed preparations such as sodium L-glutamate preparations, noodle additive alkaline preparations, preservative preparations, and tar coloring preparations. For example, the health functional food in the form of a tablet is made by granulating a mixture of the active ingredient of the present invention with excipients, binders, disintegrants and other additives in a conventional manner, and then adding a lubricant and compression molding, or The mixture can be directly compression molded. In addition, the health functional food in the form of tablets may contain flavoring agents, etc., if necessary. Among capsule-type health functional foods, hard capsules can be manufactured by filling a regular hard capsule with a mixture of the active ingredient of the present invention with additives such as excipients, and soft capsules can be prepared by mixing the active ingredient of the present invention with additives such as excipients. It can be manufactured by filling the mixture with a capsule base such as gelatin. The soft capsule may contain plasticizers such as glycerin or sorbitol, colorants, preservatives, etc., if necessary. The health functional food in the form of a pill can be prepared by molding a mixture of the active ingredient of the present invention and excipients, binders, disintegrants, etc., using a known method. If necessary, it can be coated with white sugar or other coating agents. Alternatively, the surface can be coated with substances such as starch or talc. Health functional food in the form of granules can be manufactured into granules by mixing a mixture of excipients, binders, disintegrants, etc. of the active ingredients of the present invention by a known method, and may contain flavoring agents, flavoring agents, etc., if necessary. You can.
본 명세서 전체에 걸쳐, 특정 물질의 농도를 나타내기 위하여 사용되는 '%'는 별도의 언급이 없는 경우, 고체/고체는 (w/w) %, 고체/액체는 (w/v) %, 그리고 액체/액체는 (v/v) %이다.Throughout this specification, '%' used to indicate the concentration of a specific substance means (w/w) % for solid/solid, (w/v) % for solid/liquid, and Liquid/liquid is (v/v) %.
이하 하기 실시예, 비교예 및 실험예를 통해 본 발명을 보다 상세히 설명한다. 그러나 하기 실시예는 본 발명의 기술적 사상의 내용과 범위를 쉽게 설명하기 위한 예시일 뿐, 이에 의해 본 발명의 기술적 범위가 한정되거나 변경되는 것은 아니다. 또한 이러한 예시에 기초하여 본 발명의 기술적 사상의 범위 안에서 다양한 변형과 변경이 가능함은 당업자에 의해 용이하게 결정될 수 있다.Hereinafter, the present invention will be described in more detail through the following examples, comparative examples, and experimental examples. However, the following examples are only examples to easily explain the content and scope of the technical idea of the present invention, and the technical scope of the present invention is not limited or changed thereby. Additionally, based on these examples, it can be easily determined by those skilled in the art that various modifications and changes are possible within the scope of the technical idea of the present invention.
준비예 1. 인삼열매를 수분 조절 및 건조하는 단계Preparation example 1. Steps to control moisture and dry ginseng fruit
인삼열매의 수분을 8, 11, 14%로 조절하기 위해 열풍건조기에 인삼열매를 넣고 40 ℃에서 수분함량이 맞춰질 때까지 건조시킨다.To adjust the moisture of the ginseng fruit to 8, 11, and 14%, put the ginseng fruit in a hot air dryer and dry it at 40°C until the moisture content is adjusted.
준비예 2. 건조된 인삼열매와 쌀을 혼합하는 단계Preparation Example 2. Step of mixing dried ginseng fruits and rice
건조된 인삼열매의 팽화 정도를 증가시키고 인삼열매의 탄화를 방지하기 위해, 건조된 인삼열매에 쌀을 첨가하고 혼합한다. In order to increase the degree of swelling of the dried ginseng fruit and prevent carbonization of the ginseng fruit, rice is added to the dried ginseng fruit and mixed.
구체적으로, 쌀과 혼합하면 인삼열매의 팽화 효율을 향상시킬 수 있다. 또한 팽화 압력의 증가 및 온도 증가로 인한 인삼열매 성분의 변성을 최소화할 수 있다. 이외에도 고온, 고압의 팽화 조건에서 쌀 자체가 인삼열매로의 열을 차단해주는 가림막 역할을 함으로써, 인삼열매의 탄화를 방지해 준다.Specifically, mixing with rice can improve the puffing efficiency of ginseng fruit. Additionally, denaturation of ginseng fruit components due to increased swelling pressure and temperature can be minimized. In addition, under high-temperature and high-pressure puffing conditions, the rice itself acts as a screen that blocks heat to the ginseng fruit, thereby preventing carbonization of the ginseng fruit.
따라서, 인삼열매와 쌀의 비율은 1 : 20의 중량비로 혼합하여 인삼열매의 탄화를 방지하였다.Therefore, the ginseng fruit and rice were mixed at a weight ratio of 1:20 to prevent carbonization of the ginseng fruit.
준비예 3. 팽화하는 단계Preparation example 3. Puffing step
건조된 인삼열매와 쌀의 혼합물이 상기 준비예 2가 완료되면 혼합물을 팽화기에 넣고 팽화를 수행하였다.When the mixture of dried ginseng fruit and rice was completed in Preparation Example 2, the mixture was placed in a puffer and puffed.
팽화 처리는 회전식 팽화기를 이용하였으며, 팽화는 고온, 고압의 상태에서 압력을 갑자기 낮추어서 재료 중 수분이 급격히 빠져나오도록 하고, 재료의 부피 팽창을 유도하는 공법을 말한다.The puffing treatment used a rotary puffer, and puffing refers to a method of suddenly lowering the pressure at high temperature and high pressure to rapidly release moisture from the material and induce volume expansion of the material.
건조된 인삼열매와 쌀의 혼합물을 팽화기에 넣고, 상기 팽화기를 가열하여 팽화기 내부의 압력이 6, 7, 8 kgf/cm2 에 도달하였을 때 팽화기의 뚜껑을 빠르게 열어 팽화를 수행하였다(도 1).The mixture of dried ginseng fruit and rice was placed in a puffer, the puffer was heated, and when the pressure inside the puffer reached 6, 7, or 8 kgf/cm 2 , the lid of the puffer was quickly opened to perform puffing (Figure One).
실시예 1. 팽화기 내부의 압력이 6 kgf/cmExample 1. The pressure inside the expander is 6 kgf/cm 22 으로 팽화된 수분함량 8%인 인삼열매 제조Manufacture of ginseng fruit with 8% moisture content puffed with
인삼열매를 열풍건조기를 이용하여 건조해 사용하였다. 수분함량은 8%로 조절하였다. 고온에 의한 인삼열매의 탄화를 최소화하여 최적의 팽화 처리를 하기 위한 목적으로 건조한 인삼열매와 쌀을 40 g:800 g (1:20 w/w)의 비율로 혼합하였다.Ginseng fruits were dried using a hot air dryer. The moisture content was adjusted to 8%. For the purpose of minimizing carbonization of ginseng fruit due to high temperature and performing optimal puffing treatment, dried ginseng fruit and rice were mixed at a ratio of 40 g:800 g (1:20 w/w).
건조한 인삼열매 및 쌀의 혼합물을 회전식 팽화기에 넣고 가열하였다. 팽화기 내부의 압력이 6 kgf/cm2되었을 때, 팽화기의 문을 열어 인삼열매의 팽화를 유도하여, 팽화기 내부 압력인 6 kgf/cm2일때의 팽화된 수분함량 8%인 인삼열매를 제조하였다.A mixture of dried ginseng fruit and rice was placed in a rotary puffer and heated. When the pressure inside the puffer reaches 6 kgf/cm 2 , the door of the puffer is opened to induce swelling of the ginseng fruit, thereby producing ginseng fruit with a moisture content of 8% when the pressure inside the puffer is 6 kgf/cm 2 . Manufactured.
실시예 2. 팽화기 내부의 압력이 7 kgf/cmExample 2. The pressure inside the expander is 7 kgf/cm 22 으로 팽화된 수분함량 8%인 인삼열매 제조Manufacture of ginseng fruit with 8% moisture content puffed with
인삼열매를 열풍건조기를 이용하여 건조해 사용하였다. 수분함량은 8%로 조절하였다. 고온에 의한 인삼열매의 탄화를 최소화하여 최적의 팽화 처리를 하기 위한 목적으로 건조한 인삼열매와 쌀을 40 g:800 g (1:20 w/w)의 비율로 혼합하였다.Ginseng fruits were dried using a hot air dryer. The moisture content was adjusted to 8%. For the purpose of minimizing carbonization of ginseng fruit due to high temperature and performing optimal puffing treatment, dried ginseng fruit and rice were mixed at a ratio of 40 g:800 g (1:20 w/w).
건조한 인삼열매 및 쌀의 혼합물을 회전식 팽화기에 넣고 가열하였다. 팽화기 내부의 압력이 7 kgf/cm2되었을 때, 팽화기의 문을 열어 인삼열매의 팽화를 유도하여, 팽화기 내부 압력인 7 kgf/cm2일때의 팽화된 수분함량 8%인 인삼열매를 제조하였다.A mixture of dried ginseng fruit and rice was placed in a rotary puffer and heated. When the pressure inside the puffer reaches 7 kgf/cm 2 , the door of the puffer is opened to induce swelling of the ginseng fruit, thereby producing ginseng fruit with a moisture content of 8% when the pressure inside the puffer is 7 kgf/cm 2 . Manufactured.
실시예 3. 팽화기 내부의 압력이 8 kgf/cmExample 3. The pressure inside the expander is 8 kgf/cm 22 으로 팽화된 수분함량 8%인 인삼열매 제조Manufacture of ginseng fruit with 8% moisture content puffed with
인삼열매를 열풍건조기를 이용하여 건조해 사용하였다. 수분함량은 8%로 조절하였다. 고온에 의한 인삼열매의 탄화를 최소화하여 최적의 팽화 처리를 하기 위한 목적으로 건조한 인삼열매와 쌀을 40 g:800 g (1:20 w/w)의 비율로 혼합하였다.Ginseng fruits were dried using a hot air dryer. The moisture content was adjusted to 8%. For the purpose of minimizing carbonization of ginseng fruit due to high temperature and performing optimal puffing treatment, dried ginseng fruit and rice were mixed at a ratio of 40 g:800 g (1:20 w/w).
건조한 인삼열매 및 쌀의 혼합물을 회전식 팽화기에 넣고 가열하였다. 팽화기 내부의 압력이 8 kgf/cm2되었을 때, 팽화기의 문을 열어 인삼열매의 팽화를 유도하여, 팽화기 내부 압력인 8 kgf/cm2일때의 팽화된 수분함량 8%인 인삼열매를 제조하였다.A mixture of dried ginseng fruit and rice was placed in a rotary puffer and heated. When the pressure inside the puffer reaches 8 kgf/cm 2 , the door of the puffer is opened to induce swelling of the ginseng fruit, thereby producing ginseng fruit with a moisture content of 8% when the pressure inside the puffer is 8 kgf/cm 2 . Manufactured.
실시예 4. 팽화기 내부의 압력이 6 kgf/cmExample 4. The pressure inside the expander is 6 kgf/cm 22 으로 팽화된 수분함량 11%인 인삼열매 제조Manufacture of ginseng fruit with a moisture content of 11%, puffed with
인삼열매를 열풍건조기를 이용하여 건조해 사용하였다. 수분함량은 11%로 조절하였다. 고온에 의한 인삼열매의 탄화를 최소화하여 최적의 팽화 처리를 하기 위한 목적으로 건조한 인삼열매와 쌀을 40 g:800 g (1:20 w/w)의 비율로 혼합하였다.Ginseng fruits were dried using a hot air dryer. The moisture content was adjusted to 11%. For the purpose of minimizing carbonization of ginseng fruit due to high temperature and performing optimal puffing treatment, dried ginseng fruit and rice were mixed at a ratio of 40 g:800 g (1:20 w/w).
건조한 인삼열매 및 쌀의 혼합물을 회전식 팽화기에 넣고 가열하였다. 팽화기 내부의 압력이 6 kgf/cm2되었을 때, 팽화기의 문을 열어 인삼열매의 팽화를 유도하여, 팽화기 내부 압력인 6 kgf/cm2일때의 팽화된 수분함량 11%인 인삼열매를 제조하였다.A mixture of dried ginseng fruit and rice was placed in a rotary puffer and heated. When the pressure inside the puffer reaches 6 kgf/cm 2 , the door of the puffer is opened to induce swelling of the ginseng fruit, thereby producing ginseng fruit with a moisture content of 11% when the pressure inside the puffer is 6 kgf/cm 2 . Manufactured.
실시예 5. 팽화기 내부의 압력이 7 kgf/cmExample 5. The pressure inside the expander is 7 kgf/cm 22 으로 팽화된 수분함량 11%인 인삼열매 제조Manufacture of ginseng fruit with a moisture content of 11%, puffed with
인삼열매를 열풍건조기를 이용하여 건조해 사용하였다. 수분함량은 11%로 조절하였다. 고온에 의한 인삼열매의 탄화를 최소화하여 최적의 팽화 처리를 하기 위한 목적으로 건조한 인삼열매와 쌀을 40 g:800 g (1:20 w/w)의 비율로 혼합하였다.Ginseng fruits were dried using a hot air dryer. The moisture content was adjusted to 11%. For the purpose of minimizing carbonization of ginseng fruit due to high temperature and performing optimal puffing treatment, dried ginseng fruit and rice were mixed at a ratio of 40 g:800 g (1:20 w/w).
건조한 인삼열매 및 쌀의 혼합물을 회전식 팽화기에 넣고 가열하였다. 팽화기 내부의 압력이 7 kgf/cm2되었을 때, 팽화기의 문을 열어 인삼열매의 팽화를 유도하여, 팽화기 내부 압력인 7 kgf/cm2일때의 팽화된 수분함량 11%인 인삼열매를 제조하였다.A mixture of dried ginseng fruit and rice was placed in a rotary puffer and heated. When the pressure inside the puffer reaches 7 kgf/cm 2 , the door of the puffer is opened to induce swelling of the ginseng fruit, thereby producing ginseng fruit with a moisture content of 11% when the pressure inside the puffer is 7 kgf/cm 2 . Manufactured.
실시예 6. 팽화기 내부의 압력이 8 kgf/cmExample 6. The pressure inside the expander is 8 kgf/cm 22 으로 팽화된 수분함량 11%인 인삼열매 제조Manufacture of ginseng fruit with a moisture content of 11%, puffed with
인삼열매를 열풍건조기를 이용하여 건조해 사용하였다. 수분함량은 11%로 조절하였다. 고온에 의한 인삼열매의 탄화를 최소화하여 최적의 팽화 처리를 하기 위한 목적으로 건조한 인삼열매와 쌀을 40 g:800 g (1:20 w/w)의 비율로 혼합하였다.Ginseng fruits were dried using a hot air dryer. The moisture content was adjusted to 11%. For the purpose of minimizing carbonization of ginseng fruit due to high temperature and performing optimal puffing treatment, dried ginseng fruit and rice were mixed at a ratio of 40 g:800 g (1:20 w/w).
건조한 인삼열매 및 쌀의 혼합물을 회전식 팽화기에 넣고 가열하였다. 팽화기 내부의 압력이 8 kgf/cm2되었을 때, 팽화기의 문을 열어 인삼열매의 팽화를 유도하여, 팽화기 내부 압력인 8 kgf/cm2일때의 팽화된 수분함량 11%인 인삼열매를 제조하였다.A mixture of dried ginseng fruit and rice was placed in a rotary puffer and heated. When the pressure inside the puffer reaches 8 kgf/cm 2 , the door of the puffer is opened to induce swelling of the ginseng fruit, thereby producing ginseng fruit with a moisture content of 11% when the pressure inside the puffer is 8 kgf/cm 2 . Manufactured.
실시예 7. 팽화기 내부의 압력이 6 kgf/cmExample 7. The pressure inside the expander is 6 kgf/cm 22 으로 팽화된 수분함량 14%인 인삼열매 제조Manufacture of ginseng fruit with a moisture content of 14%, puffed with
인삼열매를 열풍건조기를 이용하여 건조해 사용하였다. 수분함량은 14%로 조절하였다. 고온에 의한 인삼열매의 탄화를 최소화하여 최적의 팽화 처리를 하기 위한 목적으로 건조한 인삼열매와 쌀을 40 g:800 g (1:20 w/w)의 비율로 혼합하였다.Ginseng fruits were dried using a hot air dryer. The moisture content was adjusted to 14%. For the purpose of minimizing carbonization of ginseng fruit due to high temperature and performing optimal puffing treatment, dried ginseng fruit and rice were mixed at a ratio of 40 g:800 g (1:20 w/w).
건조한 인삼열매 및 쌀의 혼합물을 회전식 팽화기에 넣고 가열하였다. 팽화기 내부의 압력이 6 kgf/cm2되었을 때, 팽화기의 문을 열어 인삼열매의 팽화를 유도하여, 팽화기 내부 압력인 6 kgf/cm2일때의 팽화된 수분함량 14%인 인삼열매를 제조하였다.A mixture of dried ginseng fruit and rice was placed in a rotary puffer and heated. When the pressure inside the puffer reaches 6 kgf/cm 2 , the door of the puffer is opened to induce swelling of the ginseng fruit, thereby producing ginseng fruit with a moisture content of 14% when the pressure inside the puffer is 6 kgf/cm 2 . Manufactured.
실시예 8. 팽화기 내부의 압력이 6 kgf/cmExample 8. The pressure inside the expander is 6 kgf/cm 22 으로 팽화된 수분함량 14%인 인삼열매 제조Manufacture of ginseng fruit with a moisture content of 14%, puffed with
인삼열매를 열풍건조기를 이용하여 건조해 사용하였다. 수분함량은 14%로 조절하였다. 고온에 의한 인삼열매의 탄화를 최소화하여 최적의 팽화 처리를 하기 위한 목적으로 건조한 인삼열매와 쌀을 40 g:800 g (1:20 w/w)의 비율로 혼합하였다.Ginseng fruits were dried using a hot air dryer. The moisture content was adjusted to 14%. For the purpose of minimizing carbonization of ginseng fruit due to high temperature and performing optimal puffing treatment, dried ginseng fruit and rice were mixed at a ratio of 40 g:800 g (1:20 w/w).
건조한 인삼열매 및 쌀의 혼합물을 회전식 팽화기에 넣고 가열하였다. 팽화기 내부의 압력이 7 kgf/cm2되었을 때, 팽화기의 문을 열어 인삼열매의 팽화를 유도하여, 팽화기 내부 압력인 7 kgf/cm2일때의 팽화된 수분함량 14%인 인삼열매를 제조하였다.A mixture of dried ginseng fruit and rice was placed in a rotary puffer and heated. When the pressure inside the puffer reaches 7 kgf/cm 2 , the door of the puffer is opened to induce swelling of the ginseng fruit, and the puffed ginseng fruit has a moisture content of 14% when the pressure inside the puffer is 7 kgf/cm 2 . Manufactured.
실시예 9. 팽화기 내부의 압력이 8 kgf/cmExample 9. The pressure inside the expander is 8 kgf/cm 22 으로 팽화된 수분함량 14%인 인삼열매 제조Manufacture of ginseng fruit with a moisture content of 14%, puffed with
인삼열매를 열풍건조기를 이용하여 건조해 사용하였다. 수분함량은 14%로 조절하였다. 고온에 의한 인삼열매의 탄화를 최소화하여 최적의 팽화 처리를 하기 위한 목적으로 건조한 인삼열매와 쌀을 40 g:800 g (1:20 w/w)의 비율로 혼합하였다.Ginseng fruits were dried using a hot air dryer. The moisture content was adjusted to 14%. For the purpose of minimizing carbonization of ginseng fruit due to high temperature and performing optimal puffing treatment, dried ginseng fruit and rice were mixed at a ratio of 40 g:800 g (1:20 w/w).
건조한 인삼열매 및 쌀의 혼합물을 회전식 팽화기에 넣고 가열하였다. 팽화기 내부의 압력이 8 kgf/cm2되었을 때, 팽화기의 문을 열어 인삼열매의 팽화를 유도하여, 팽화기 내부 압력인 8 kgf/cm2일때의 팽화된 수분함량 14%인 인삼열매를 제조하였다.A mixture of dried ginseng fruit and rice was placed in a rotary puffer and heated. When the pressure inside the puffer reaches 8 kgf/cm 2 , the door of the puffer is opened to induce swelling of the ginseng fruit, thereby producing ginseng fruit with a moisture content of 14% when the pressure inside the puffer is 8 kgf/cm 2 . Manufactured.
팽화기의 압력이 6 kgf/cm2에 도달하였을 때 팽화기의 뚜껑을 열어 팽화Moisture content is about 8%
When the pressure of the puffer reaches 6 kgf/cm 2 , open the lid of the puffer and perform puffing.
팽화기의 압력이 7 kgf/cm2에 도달하였을 때 팽화기의 뚜껑을 열어 팽화Moisture content is about 8%
When the pressure of the puffer reaches 7 kgf/cm 2 , open the lid of the puffer and puff.
표 1에 나타낸 바와 같이, 실시예 1 내지 8의 인삼열매의 수분함량 조건 및 팽화기 내부의 압력을 조건에 따라 제조된 팽화된 인삼열매 및 팽화하지 않은 생 인삼열매를 비교예로 하여 정리하였고, 도 2에 외관을 나타내었다.As shown in Table 1, the moisture content conditions of the ginseng fruits of Examples 1 to 8 and the pressure inside the puffer were summarized using puffed ginseng fruits and unpuffed raw ginseng fruits prepared according to the conditions as comparative examples, The appearance is shown in Figure 2.
도 3은 하기 실험예들의 대략적인 추출, 항산화능 분석 및 총 페놀 함량과 총 플라보노이드 함량을 분석하는 과정을 나타내었다.Figure 3 shows the approximate extraction, antioxidant activity analysis, and analysis of total phenol content and total flavonoid content of the following experimental examples.
실험예 1. 인삼열매 시료에 따른 추출 및 추출 수율 계산Experimental Example 1. Extraction and extraction yield calculation according to ginseng fruit samples
표 1에 나타낸 팽화의 압력조건 및 수분 함량 조건을 달리하여 제조된 팽화 인삼열매 및 생 인삼열매에 추출 과정 및 추출 수율을 계산하기 위해, 표 1에 각각의 인삼열매 시료들을 분쇄한 뒤 추출하였다.In order to calculate the extraction process and extraction yield of the puffed ginseng fruit and fresh ginseng fruit prepared under different puffing pressure conditions and moisture content conditions shown in Table 1, each ginseng fruit sample in Table 1 was crushed and then extracted.
분쇄기를 이용해 갈은 시료를 사용하였고, 3 g의 분말 시료에 70% 주정용 에탄올(Ethanol supplies World Co., Jeonju-si, Republic of Korea)을 60 ml 가한 뒤, 상온에서 3시간 동안 교반하여 추출하였다. 추출된 시료는 Kimble-filtering flask에 funnel을 장착하고 Whatman no.2 filter paper를 사용하여 추출물을 여과한 뒤 추출물의 일부를 알루미늄 접시에 담아 105℃의 열풍건조기(HB-502M, HanBeak Scientific co. Bucheon-si, Republic of Korea)에서 건조하여 하기 수학식 1을 이용하여 추출 수율을 계산하였다. A sample ground using a grinder was used, and 60 ml of 70% ethanol for distillation (Ethanol supplies World Co., Jeonju-si, Republic of Korea) was added to 3 g of the powder sample, and then extracted by stirring at room temperature for 3 hours. did. For the extracted sample, attach a funnel to a Kimble-filtering flask, filter the extract using Whatman no.2 filter paper, place a portion of the extract on an aluminum plate, and dry it in a hot air dryer at 105°C (HB-502M, HanBeak Scientific co. Bucheon). -si, Republic of Korea) and the extraction yield was calculated using Equation 1 below.
E = 추출물의 총량(indicate the total volume of extract) (mL)E = indicate the total volume of extract (mL)
E' = 건조용 추출물 사용량(used volume of extract for drying) (mL)E' = used volume of extract for drying (mL)
그 결과는 도 4에 나타낸 바와 같이, 추출 수율은 실시 압력에 따라 13.03% 내지 14.74%의 추출 수율을 보였으며, 실시예 1-9와 비교예 1사이에 유의차(p<0.05) 없이 비슷한 추출 수율을 보였다(도 4). As shown in Figure 4, the extraction yield was 13.03% to 14.74% depending on the pressure, and similar extraction was performed with no significant difference (p<0.05) between Examples 1-9 and Comparative Example 1. Yield was shown (Figure 4).
실험예 2. 인삼열매 시료에 따른 항산화능 측정Experimental Example 2. Measurement of antioxidant capacity according to ginseng fruit samples
실험예 2-1. 인삼열매 시료에 따른 DPPH free radical 소거능에 따른 항산화능 증가Experimental Example 2-1. Increased antioxidant capacity according to DPPH free radical scavenging ability according to ginseng fruit samples.
인삼열매 시료에 따른 DPPH free radical 소거능은 다음의 방법으로 측정하였다.The DPPH free radical scavenging ability of each ginseng fruit sample was measured using the following method.
DPPH free radical 소거능은 다음의 방법으로 측정하였다. 2,2-diphenyl-1-picrylhydrazyl과 80% Methanol을 사용하여 0.1 mM DPPH 용액을 제조하였다. DPPH 용액과 시료를 섞어 30분간 실온에서 반응시킨 후 517 nm에서 흡광도를 측정하여 0.65±0.02 로 맞춰주었다. Sample 0.05ml와 DPPH radical solution 2.95ml 를 섞어준 뒤 30분 후 517nm 에서 흡광도를 측정하였다. Vitamin C를 standard를 설정 후 샘플의 radical 소거능을 mg vitamin C equivalent (VCE) / g dry sample 로 나타내었다(도 5). DPPH free radical scavenging ability was measured by the following method. A 0.1 mM DPPH solution was prepared using 2,2-diphenyl-1-picrylhydrazyl and 80% Methanol. After mixing the DPPH solution and the sample and reacting at room temperature for 30 minutes, the absorbance was measured at 517 nm and set to 0.65 ± 0.02. After mixing 0.05ml of sample and 2.95ml of DPPH radical solution, the absorbance was measured at 517nm after 30 minutes. After setting Vitamin C as a standard, the radical scavenging ability of the sample was expressed as mg vitamin C equivalent (VCE) / g dry sample (Figure 5).
실험예 2-2. 인삼열매 시료에 따른 ABTS radical 소거능에 따른 항산화능 증가Experimental Example 2-2. Increased antioxidant capacity according to ABTS radical scavenging ability according to ginseng fruit samples
인삼열매 시료에 따른 ABTS radical 소거능은 다음의 방법으로 측정하였다.The ABTS radical scavenging ability of each ginseng fruit sample was measured using the following method.
ABTS radical 소거능은 다음의 방법으로 측정하였다. 1.0 mM AAPH (2,2'-azobis-(2-amidinopropane) dihydrochloride)와 2.5 mM ABTS (2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphnic acid)를 PBS와 혼합하여 70℃에서 반응시킨 후 0.45 μm syringe filter로 여과한 후 흡광도를 측정하여 희석시켜 0.65±0.02 로 맞춰주었다. ABTS 시약과 시료를 37℃에서 10분간 반응시킨 후 517 nm 에서 흡광도를 측정하였다. Vitamin C를 이용하여 standard를 설정 후 샘플의 radical 소거능을 mg vitamin C equivalent (VCE) / g dry sample 로 나타내었다(도 6). ABTS radical scavenging ability was measured by the following method. 1.0mM AAPH (2,2'-azobis-(2-amidinopropane) dihydrochloride) and 2.5mM ABTS (2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphnic acid) were mixed with PBS and reacted at 70℃. After filtering through a 0.45 μm syringe filter, the absorbance was measured, diluted, and adjusted to 0.65 ± 0.02. The ABTS reagent and the sample were reacted at 37°C for 10 minutes, and the absorbance was measured at 517 nm. After setting, the radical scavenging ability of the sample was expressed as mg vitamin C equivalent (VCE) / g dry sample (Figure 6).
따라서, 도 5 및 도 6에 나타낸 바와 같이, 팽화에 의한 항산화능의 변화를 나타냈다. 비교예 1과 비교하여, 실시예 1-9의 수분조건, 팽화압력조건 및 쌀 함유에 따라 항산화능이 증가됨을 확인하였다. 특히, 실시예 3 또는 6의 조건에서 가장 항산화능이 우수함을 확인 하였다.Therefore, as shown in Figures 5 and 6, there was a change in antioxidant capacity due to swelling. Compared to Comparative Example 1, it was confirmed that the antioxidant activity increased depending on the moisture conditions, puffing pressure conditions, and rice content of Examples 1-9. In particular, it was confirmed that the antioxidant activity was the most excellent under the conditions of Example 3 or 6.
DPPH 라디칼 소거 활성(radical scavenging activity)과 ABTS 라디칼 소거 활성(radical scavenging activity)의 결과는 팽화에 의해 인삼열매 내부 기질이 다공성으로 변하고, 결합이 파괴됨에 따라 항산화능이 있는 물질의 용출이 증가하였다. 이는, 용출이 증가되는 성분인 플라보노이드와 페놀 성분의 증가가 항산화능의 증가의 원인이라고 볼 수 있으며, 팽화 시 열처리에 의하여 Maillard reaction products (MRPs)가 생성되는데 이것 역시 항산화능의 증가와 연관이 있다는 기존 연구가 많이 진행되어 있다. 따라서 팽화 인삼열매의 항산화능 증가에 기여한 것을 시사한다.The results of DPPH radical scavenging activity and ABTS radical scavenging activity showed that the internal matrix of the ginseng fruit became porous due to swelling and the elution of substances with antioxidant activity increased as the bonds were broken. This can be seen as the cause of the increase in antioxidant activity due to the increase in flavonoid and phenol components, which are components that increase dissolution, and Maillard reaction products (MRPs) are generated through heat treatment during puffing, which is also associated with an increase in antioxidant activity. A lot of existing research has been conducted. Therefore, it suggests that puffed ginseng fruits contributed to the increase in antioxidant capacity.
실험예 3. 인삼열매 시료에 따른 총 페놀 및 폴라보노이드 함량 Experimental Example 3. Total phenol and flavonoid content according to ginseng fruit samples
실험예 3-1. 인삼열매 시료에 따른 총 페놀 측정Experimental Example 3-1. Measurement of total phenols in ginseng fruit samples
인삼열매 시료에 따른 총 페놀 함량(Total Phenolic contents, TPC)는 다음의 방법으로 측정하였다.Total phenolic contents (TPC) of ginseng fruit samples were measured using the following method.
시료 200 μL와 증류수 2.6 ml을 혼합한 후 Folin-Ciocalteu 용액 200 μL를 섞은 후 8분간 반응시켰다. 반응 후 Na2CO3 2ml을 넣어주었다. Folin-Ciocalteu 용액을 넣은 시간부터 90분 경과 후 750nm에서 흡광도를 측정하였다. Gallic acid를 이용하여 standard를 설정 후 mg gallic acid equivalent (GAE) / g dry sample 로 나타내었다(도 7).200 μL of sample and 2.6 ml of distilled water were mixed, followed by 200 μL of Folin-Ciocalteu solution and reacted for 8 minutes. After the reaction, 2ml of Na 2 CO 3 was added. Absorbance was measured at 750 nm 90 minutes after adding the Folin-Ciocalteu solution. A standard was set using gallic acid and expressed as mg gallic acid equivalent (GAE) / g dry sample (Figure 7).
따라서, 비교예 1과 비교하여, 실시예 1-9의 수분조건, 팽화압력조건 및 쌀 함유에 따라 총 페놀함량이 증가됨을 확인 하였으며, 특히, 실시예 3 또는 6의 조건에서 총 페놀 함량이 증가됨을 확인 하였다.Therefore, compared to Comparative Example 1, it was confirmed that the total phenol content increased depending on the moisture conditions, puffing pressure conditions, and rice content of Examples 1-9. In particular, the total phenol content increased under the conditions of Examples 3 or 6. was confirmed.
실험예 3-2. 인삼 시료에 따른 총 플라보노이드 함량(Total Flavonoid contents, TFC)측정.Experimental Example 3-2. Measurement of total flavonoid contents (TFC) according to ginseng samples.
총 플라보노이드 함량(Total Flavonoid contents, TFC)는 다음의 방법으로 측정하였다. 희석한 시료 0.5 ml와 증류수 3.2 ml을 혼합한 후 5% NaNO 0.15 ml을 넣고 섞어주었다. 30분 후 10% AlCl₃ 0.15 ml을 넣고 1M Na₂CO₃ 1 ml을 넣어 voltex 후 510 nm에서 흡광도를 측정하였다. Catechin을 이용하여 standard를 설정 후 mg catechin equivalent (CE) / g dry sample 로 나타내었다(도 8).Total flavonoid content (TFC) was measured by the following method. After mixing 0.5 ml of the diluted sample with 3.2 ml of distilled water, 0.15 ml of 5% NaNO was added and mixed. After 30 minutes, 0.15 ml of 10% AlCl₃ was added, 1 ml of 1M Na₂CO₃ was added, voltexed, and the absorbance was measured at 510 nm. After setting the standard using catechin, it was expressed as mg catechin equivalent (CE) / g dry sample (Figure 8).
비교예 1과 비교하여, 실시예 1-9의 수분조건, 팽화압력조건 및 쌀 함유에 따라 총 플라보노이드 함량이 증가됨을 확인 하였으며, 특히, 실시예 3의 조건에서 총 플라보노이드 함량이 증가됨을 확인 하였다. Compared to Comparative Example 1, it was confirmed that the total flavonoid content increased depending on the moisture conditions, puffing pressure conditions, and rice content of Examples 1-9. In particular, it was confirmed that the total flavonoid content increased under the conditions of Example 3.
따라서, 도 7 및 도8에는 팽화에 의한 총 페놀 함량과 총 플라보노이드 함량의 변화를 나타냈다. 총 플라보노이드 및 페놀 함량은 모두 증가하였으며, 해당 변화는 팽화에 따른 내부 기질의 붕괴와 결합의 파괴에 따른 용출의 증가로 인한 것을 시사한다. Therefore, Figures 7 and 8 show changes in total phenol content and total flavonoid content due to swelling. The total flavonoid and phenol contents both increased, suggesting that the changes were due to the collapse of the internal matrix due to swelling and increased dissolution due to the destruction of bonds.
이제까지 본 발명에 대하여 그 바람직한 실시예들을 중심으로 살펴보았다. 본 발명이 속하는 기술 분야에서 통상의 지식을 가진 자는 본 발명이 본 발명의 본 질적인 특성에서 벗어나지 않는 범위에서 변형된 형태로 구현될 수 있음을 이해할 수 있을 것이다. 그러므로 개시된 실시예들은 한정적인 관점이 아니라 설명적인 관 점에서 고려되어야 한다. 본 발명의 범위는 전술한 설명이 아니라 특허청구범위에 나타나 있으며, 그와 동등한 범위 내에 있는 모든 차이점은 본 발명에 포함된 것으 로 해석되어야 할 것이다.So far, the present invention has been examined focusing on its preferred embodiments. A person skilled in the art to which the present invention pertains will understand that the present invention may be implemented in a modified form without departing from the essential characteristics of the present invention. Therefore, the disclosed embodiments should be considered from an illustrative rather than a restrictive perspective. The scope of the present invention is indicated in the claims rather than the foregoing description, and all differences within the equivalent scope should be construed as being included in the present invention.
Claims (9)
(B) 상기 (A) 단계의 수분 함량이 조절된 인삼열매를 건조 시키는 단계;
(C) 상기 (B) 단계의 건조된 인삼열매에 쌀을 혼합한 혼합물을 팽화기에 넣고 팽화하는 단계;
(D) 상기 (C) 단계의 팽화된 혼합물 중 인삼열매를 분쇄한 뒤 추출하는 단계;를 포함하는, 항산화능이 증가된 인삼열매 제조 방법.(A) adjusting the moisture content of ginseng fruit;
(B) drying the ginseng fruit whose moisture content has been adjusted in step (A);
(C) putting the mixture of the dried ginseng fruit of step (B) and rice into a puffer and puffing it;
(D) Grinding and extracting the ginseng fruit from the puffed mixture of step (C). A method for producing ginseng fruit with increased antioxidant activity, comprising:
상기 (A) 단계의 인삼열매의 수분 함량은 1 ~ 20%인 것인, 항산화능이 증가된 인삼열매 제조 방법.According to clause 1,
A method for producing ginseng fruit with increased antioxidant capacity, wherein the moisture content of the ginseng fruit in step (A) is 1 to 20%.
상기 (B) 단계의 인삼열매를 20~60℃에서 건조 시키는 것인, 항산화능이 증가된 인삼열매 제조 방법.According to clause 1,
A method for producing ginseng fruit with increased antioxidant capacity, which involves drying the ginseng fruit in step (B) at 20 to 60°C.
상기 (C) 단계의 팽화시 쌀을 넣어 팽화 정도를 증가시키고 인삼열매의 탄화 방지하는 것인, 항산화능이 증가된 인삼열매 제조 방법.According to clause 1,
A method for producing ginseng fruit with increased antioxidant activity, wherein rice is added during the puffing in step (C) to increase the degree of puffing and prevent carbonation of the ginseng fruit.
상기 (C) 단계의 인삼열매 및 쌀의 혼합 비율(w/w)은 1:20인 것인, 항산화능이 증가된 인삼열매 제조 방법.According to clause 1,
A method for producing ginseng fruit with increased antioxidant capacity, wherein the mixing ratio (w/w) of ginseng fruit and rice in step (C) is 1:20.
상기 (D) 단계의 회전식 팽화기를 가열하여 팽화기의 내부 압력이 1 내지 10 kgf/cm2 에 도달하는 것인, 항산화능이 증가된 인삼열매 제조 방법.According to clause 1,
A method for producing ginseng fruit with increased antioxidant activity, wherein the internal pressure of the puffer reaches 1 to 10 kgf/cm 2 by heating the rotary puffer in step (D).
(B) 상기 (A) 단계의 수분 함량이 조절된 인삼열매를 건조 시키는 단계;
(C) 상기 (B) 단계의 건조된 인삼열매에 쌀을 혼합한 혼합물을 팽화기에 넣고 팽화하는 단계;
(D) 상기 (C) 단계의 팽화된 혼합물 중 인삼열매를 분쇄한 뒤 추출하는 단계;를 포함하는, 총 페놀 또는 플라노보이드의 함량이 증가된 인삼열매 제조 방법.(A) adjusting the moisture content of ginseng fruit;
(B) drying the ginseng fruit whose moisture content has been adjusted in step (A);
(C) putting the mixture of the dried ginseng fruit of step (B) and rice into a puffer and puffing it;
(D) Grinding and then extracting the ginseng fruit from the puffed mixture of step (C). A method for producing ginseng fruit with an increased content of total phenol or flavonoid, comprising:
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