KR100864324B1 - The making method of Hwangtae powder being able to control high blood pressure and Hwangtae noodle - Google Patents
The making method of Hwangtae powder being able to control high blood pressure and Hwangtae noodle Download PDFInfo
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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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
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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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
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- 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
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- 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
- A23V2300/50—Concentrating, enriching or enhancing in functional factors
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Abstract
본 발명은 먼저 건조된 황태를 가지고 전처리하여 고혈압과 관련이 있는 안지오텐신 전환효소(angiotensin converting enzyme)의 저해활성이 높은 분말을 만들고, 그 분말을 가지고 기능성이 강화된 국수제품을 만드는 것이다. 본 발명에서는 황태를 수증기 1.5기압 121℃에서 2시간 압력을 가하여 처리한 후, 상온으로 냉각하고 5℃로 예냉을 한 후, -40℃에서 급속 동결한 후, 30시간 동결건조하여 분말을 제조하여 전처리 황태분말을 얻는 방법을 확립하였다. 얻어진 황태분말을 가지고 국수를 제조하였다.The present invention is to first make a powder with high inhibitory activity of angiotensin converting enzyme associated with hypertension by pre-treatment with dried poultry, and to make a noodle product with enhanced functionality with the powder. In the present invention, after treatment with steam at 1.5 ℃ water pressure of 121 ℃ for 2 hours, cooled to room temperature and pre-cooled to 5 ℃, rapid freezing at -40 ℃, lyophilized for 30 hours to prepare a powder A method of obtaining pretreated yellow powder was established. Noodles were prepared using the obtained yellow powder.
전처리, 가압처리, 황태, 국수 Pretreatment, Pressurization, Yellow, Noodles
Description
도 1은 황태로부터 가압처리 및 열수추출 분말의 제조과정을 나타낸 것이다.Figure 1 shows the manufacturing process of the pressurized and hot water extract powder from the yellow.
도 2는 가압처리 황태분말의 고혈압 인자의 저해활성을 나타낸 것이다.Figure 2 shows the inhibitory activity of hypertensive factors of pressurized yellow powder.
도 3은 황태분말로 국수제조과정을 나타낸 것이다.Figure 3 shows the process of making noodles with yellow powder.
본 발명은 황태를 분해하여 고혈압 억제기능이 있는 황태분말 및 그 황태분말을 이용해 황태국수를 제조하는 방법에 관한 것이다.The present invention relates to a method for producing yellow noodles using the yellow powder and the yellow powder having a high blood pressure inhibiting function by decomposing the yellow.
명태는 이용 방법 및 가공 상태에 따라 여러가지 이름으로 불리어 지고 있으며, 대관령이나 진부령에서 겨울에 자연적인 조건에서 동건한 제품을 황태라 하며, 지역특산품으로 마른오징어와 함께 큰 비중을 차지하고 있다. 하지만 황태는 명태를 이용한 단순 가공품으로 단순히 건조하여 제조한 묶음 황태가 대부분이다. 최근 에 와서 채를 만들어 숙취해소용 해장국 등에 이용된다.Pollack is called by various names depending on the method of use and processing conditions, and the product which is consistent in natural conditions in winter at Daegwallyeong or Jinbuyeong is called yellow, and it is a local specialty with dry squid. However, most of them are simple processed products made of dried pollack, which are mostly dried. Recently, it is used for making hangover and hangover soup.
국수는 밀가루에 소금과 물을 혼합하여 반죽하고 면대를 형성시킨 다음 일정한 크기로 절단하여 만든 식품으로 첨가되는 소재와 종류에 따라 다양한 제품이 개발되고 있다. 첨가되는 소재의 종류에 따라 보리, 고구마, 들깨가루, 메밀, 유청분말, 칡, 김 등을 혼합한 복합면으로 제조한 국수가 개발되고 있다.Noodles are made by mixing salt and water in flour, kneading noodles, forming cotton pads, and then cutting them to a certain size. Depending on the type of material to be added, noodle made of a compound noodles mixed with barley, sweet potato, perilla powder, buckwheat, whey powder, steamed rice, and laver has been developed.
따라서 본 발병은 해양생물자원중 동해안의 대표 어종인 명태를 자연 동건한 황태를 원료로 전처리하여 기능성을 향상시킨 열수추출 분말을 만들기 위해, 가압처리 기술을 활용하여 분해하여 고혈압 억제 기능이 향상된 펩타이드를 얻고, 그 분해물을 동결건조하여 얻은 분말을 가지고 국수를 제조하는 것이다. Therefore, this outbreak is to pre-treat pollock, a representative fish species on the east coast of marine biological resources, to make hot water extract powder that has improved its functionality by pretreatment with naturally-occurring yellow pollen as a raw material. In this way, noodle is prepared from the powder obtained by lyophilization of the decomposition product.
본 발명은 대관령에서 자연건조된 황태를 껍질을 벗기고 두드려서 만든 채를 세절기로 가로 세로 1×1cm로 절단한 후 세척한다. 세척된 황태를 가압솥에 넣고 중량대비 80%의 물을 첨가한 다음 2시간 동안 열수추출하여 고혈압 억제능(ACE)이 높은 물질을 얻는 방법으로, 얻어진 열수추출물과 미분해성 잔사를 합하여 수득된 물질을 동결건조하고 100mesh로 분쇄하여 고혈압 억제능이 향상된 물질을 제공한다.The present invention peels and taps the dried naturally-dried Emperor in Daegwallyeong cut into 1 × 1cm in width and length by washing machine and then wash. The washed sulfur was added to the autoclave and 80% water by weight was added, followed by hot water extraction for 2 hours to obtain a substance having high antihypertensive activity (ACE) .The obtained hot water extract and the non-degradable residue were combined to obtain a material. Lyophilized and ground to 100mesh to provide a substance with improved hypertension inhibitory ability.
또한 본 발명은 동결건조 황태분말을 이용해 황태국수를 제조하고자 밀가루 중량대비 3%의 황태분말을 첨가해 면대를 형성시킨 후 세절하여 황태국수를 제공한다.In another aspect, the present invention is to provide a yellow noodle soup by adding a 3% yellow powder to the weight of flour to form a cotton bar to prepare the yellow noodle using lyophilized yellow powder.
발명된 황태국수를 에탄올로 추출 농축하여 엑스를 제조한 다음 in vitro 실험으로 고혈압과 관련이 있는 안지오텐신 전환효소(angiotensin converting enzyme)의 저해활성을 측정하여 저해능이 우수한 국수를 만드는 방법을 제공한다.Extracted and concentrated with the ethanol invented in ethanol to prepare an X and then to measure the inhibitory activity of angiotensin converting enzyme (eniotensin converting enzyme) associated with hypertension by in vitro experiments to provide a method for making noodles with excellent inhibitory ability.
본 발명은 전처리하여 고혈압 억제능인 ACE 억제효과가 높은 물질과 그 물질을 이용하여 기능성이 강화된 황태국수를 만드는 것으로 구체적인 방법은 아래와 같다.The present invention is a pre-treatment to make a high functional ACE inhibitory effect of inhibiting high blood pressure and using the material to make a functional hwangtae noodle with a specific method as follows.
실시예Example 1. 자연건조된 황태로부터 고혈압 1. Hypertension from naturally dried fetuses 억제능이Deterrent 우수한 물질을 만들기 위한 전처리 방법 Pretreatment method to make a good material
자연건조된 황태로부터 전처리하여 고혈압억제 예방능이 뛰어난 물질을 만드는 과정은 첨부된 도 1과 같다.The process of making a material excellent in the prevention of hypertension by pretreatment from the naturally dried yellow is as shown in FIG.
1) 고온 가압처리 : 자연건조된 황태의 껍질을 벗긴 후 채를 만든 후 세절기로 가로 세로 1×1cm로 절단하여 절단조작을 만들고, 세척하여 가압솥을 사용하여 어육 중량에 대한 가수량 80%를 넣고 121℃에서 2시간동안 멸균과 열수추출을 동시에 실시하여 열수추출물을 제조한 것을 전처리 엑스물로 하였다.1) High temperature pressurization: Peel off the dried dried yellow bark, and then cut it into 1 × 1cm in width and length with a shredder to make a cutting operation, and wash it by using a pressure cooker. Put the sterilization and hot water extraction at 121 ℃ for 2 hours at the same time to prepare a hot water extract was prepared as a pre-treatment water.
2) 열수추출물의 동결건조 : 열수추출물은 농축기에서 1/3로 농축하여 농축물을 만들고 미분해성 잔사를 함께 -40℃로 급속동결하여 동결변성을 최대한 억제한 후 30시간 동안 동결건조하여 100mesh로 분쇄하여 고혈압 억제능이 우수한 물질로 하였다.2) Freeze drying of hot water extract: Concentrate hot water extract to 1/3 in the concentrator to make a concentrate, and freeze decomposed residues at -40 ℃ to freeze denaturation as much as possible, then freeze drying for 30 hours to 100mesh. It was pulverized to obtain a material having excellent hypertension suppressing ability.
실시예Example 2. 2. 고혈압억제능(ACE)의Of hypertension inhibitory activity (ACE) 측정 Measure
1) ACE 억제능의 측정1) Measurement of ACE inhibitory ability
ACE 저해효과 측정은 소정의 농도 시료 50㎕와 기질 Hip-His-Leu 용액 50㎕ 및 pH 8.3의 sodium borate buffer 100㎕를 37℃에서 10분간 preincubation을 시켰다. 여기에 ACE 용액 50㎕를 가하여 30분간 반응을 시킨 후, 100㎕의 1.75N HCl을 넣어 반응을 정지시켰다. 대조구(control)은 시료대신에 증류수 50㎕를 사용하였고, 바탕시험(blank)은 1.75N HCl을 가한 후, ACE 용액 50㎕를 가하였다. 여기에 ethylacetate 1㎖를 가하여 10초간 교반한 후 상층액 0.5㎖를 취하고, 이것을 100℃에서 1시간동안 완전히 건조시킨 후, 증류수 1㎖에 녹여 228nm에서 흡광도를 측정하였다. ACE 저해율은 아래와 같이 계산하였다.In order to measure the ACE inhibitory effect, 50 μl of a predetermined concentration sample, 50 μl of substrate Hip-His-Leu solution, and 100 μl of sodium borate buffer at pH 8.3 were preincubated at 37 ° C. for 10 minutes. After adding 50 µl of ACE solution to the reaction for 30 minutes, 100 µl of 1.75 N HCl was added to stop the reaction. 50 μl of distilled water was used in place of the control, and 1.75 N HCl was added to the control, followed by 50 μl of ACE solution. 1 ml of ethylacetate was added thereto, stirred for 10 seconds, and 0.5 ml of the supernatant was completely dried at 100 ° C. for 1 hour, and then dissolved in 1 ml of distilled water, and absorbance was measured at 228 nm. ACE inhibition was calculated as follows.
ACE inhibition ratio (%) = (C - S/C - B) × 100ACE inhibition ratio (%) = (C-S / C-B) × 100
단, B : Blank의 흡광도, S : Sample의 흡광도 C : Control의 흡광도However, B: Absorbance of Blank, S: Absorbance of Sample C: Absorbance of Control
2) 전처리 황태분말 제조를 위한 열수추출시간에 따른 ACE 억제효과의 비교2) Comparison of ACE Inhibitory Effect According to Hot Water Extraction Time for Preparation of Pretreated Yellow Powder
자연에서 건조된 황태를 분말화한 후 국수의 부재료로 사용하기 위해서는 병원성 미생물을 제거하기 위하여 고압 살균작업을 한다. 본 발명에서는 이와 동시에 기능성을 향상시킨 유효성을 가진 펩타이드 제조를 위해 열수추출 시간에 따른 고혈압 억제효과를 검토한 결과 경제성을 감안하여 열수추출 2시간이 가장 좋은 결과를 나타내었다. In order to use as a raw material for noodles after pulverizing the dried sulfur in nature, it is autoclaved to remove pathogenic microorganisms. In the present invention, at the same time to examine the effect of inhibiting hypertension according to the hot water extraction time for the production of peptides with improved functionality, the hot water extraction 2 hours showed the best results in consideration of economics.
실시예Example 3. 3. 황태국수의Yellow noodles 제조 Produce
밀가루 사용량의 3%에 해당하는 실시예 1의 황태분말과 밀가루를 혼합하여 복합분을 제조하였으며, 전체 복합분의 1.5%에 해당하는 소금을 첨가하여 반죽을 하였다. 면제조시 반죽을 반죽기로 18분간 반죽하였으며, 폴리에틸렌(polyethylene) 백에 넣어 실온에서 30분간 숙성 시킨 후 국수 제조기를 사용하여 두께 1.5mm 하여 3회 판금(sheeting)하여 면대를 형성시킨 후 너비 3.75mm로 잘라 제조하였다. 제조된 황태국수의 조리실험 및 관능검사를 통하여 최적 배합율을 3%로 결정하였다The composite powder was prepared by mixing the yellow powder and the wheat flour of Example 1 corresponding to 3% of the amount of flour, and the salt was added by adding the salt corresponding to 1.5% of the total composite powder. The dough was kneaded for 18 minutes using a kneader. After putting it in a polyethylene bag and aging for 30 minutes at room temperature, a sheet was formed by sheeting three times with a thickness of 1.5 mm using a noodle maker and then a width of 3.75 mm. Prepared by cutting. The optimum blending ratio was determined to be 3% through cooking experiments and sensory tests of the prepared yellow noodles.
본 발명은 가공식품활용도가 낮은 황태를 분말화하여 국수제품으로 활용도를 크게 증가시킬 수 있다. 또한 2시간의 열수추출과정에서 수득된 황태분말은 고혈압과 관련이 있는 안지오텐신 전환효소 저해활성이 높아서, 기능성이 강화된 국수제품을 만들 수 있는 것이다.The present invention can greatly increase the utilization as a noodle product by powdering the low processed food availability yellow. In addition, the yellow powder obtained during 2 hours of hot water extraction process has high angiotensin converting enzyme inhibitory activity associated with hypertension, thereby making a functional noodle product.
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| KR100375316B1 (en) | 2000-10-16 | 2003-03-10 | 김성용 | Manufacturing Method and a Composition of Seasonings Using Dried Yellow Walleye Pollack |
| KR100388668B1 (en) | 2000-04-25 | 2003-06-25 | 박동기 | The preparation method of the solid-type functional food |
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| KR20020039526A (en) * | 2000-11-21 | 2002-05-27 | 방공진 | Seafood scene and its manufacturing method |
| KR20020062911A (en) * | 2002-07-18 | 2002-07-31 | 김형구 | Instant foods for drinking to relieve a hangover |
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