KR101171484B1 - Method for production of black yam and functional food containing black yam - Google Patents
Method for production of black yam and functional food containing black yam Download PDFInfo
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- KR101171484B1 KR101171484B1 KR1020100018579A KR20100018579A KR101171484B1 KR 101171484 B1 KR101171484 B1 KR 101171484B1 KR 1020100018579 A KR1020100018579 A KR 1020100018579A KR 20100018579 A KR20100018579 A KR 20100018579A KR 101171484 B1 KR101171484 B1 KR 101171484B1
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- South Korea
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- drying
- black
- horse
- horses
- hemp
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Images
Classifications
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- A—HUMAN NECESSITIES
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- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
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Abstract
본 발명은 증자 및 건조 가공법을 이용한 고기능성 흑마(증자 및 건조 가공에 의해 마가 짙은 흑색으로 변함)의 제조방법에 관한 것으로, 구체적으로는 마(생마)의 품질을 개선함으로써 마의 색깔 및 풍미를 증진하면서 항산화력과 면역증진효능을 향상시켜 건강 기능성 식품으로 우수한 가치를 가지는 흑마의 제조방법에 관한 것이다.
본 발명은 건조마를 물에 침지한 침지마 또는 생마를 세절하여 1차 건조한 다음 이를 증자시킨 후 건조하는 공정을 수회 반복하는 증자 및 건조ㆍ가공 공정으로 이루어진 흑마의 제조방법에 관한 것이며, 더 나아가 증자 및 건조ㆍ가공 공정이 완료된 흑마를 분쇄한 흑마분말을 포함하는 고기능성 식품의 제조방법에 관한 것이다. The present invention relates to a method for producing high-functional black horses (potatoes turn dark black by steaming and dry processing) by using a steaming and dry processing method, specifically, to improve the color and flavor of horses by improving the quality of horses (raw horses) While improving the antioxidant and immune-promoting effect, the present invention relates to a method for producing black horses having excellent value as a health functional food.
The present invention relates to a method for producing black horses, which comprises a steaming and drying / processing process, which repeats the drying process by immersing the dried horse soaked in water and slicing the dried horse first and drying it firstly and then drying it several times. And it relates to a method for producing a high functional food comprising a black horse powder pulverized black horse is completed drying and processing process.
Description
본 발명은 고기능성 흑마를 제조하는 방법에 관한 것으로, 구체적으로는 증자 및 건조가공법을 이용하여 마(생마)의 품질을 개선함으로써 마의 색깔 및 풍미를 증진함과 동시에 폴리페놀성 화합물을 포함한 활성성분의 증가와 항산화력 및 면역증진 효능이 탁월한 흑마(증자 및 건조가공에 의해 마가 짙은 흑색으로 변함)를 제조하는 방법에 관한 것이며, 더 나아가서는 흑마분말 및 그 추출물을 이용하여 고기능성 가공식품을 제조하는 방법에 관한 것이다.
The present invention relates to a method for producing a high-performance black horse, specifically, by improving the quality of the horse (raw horse) by using the steaming and dry processing method to enhance the color and flavor of the horse, and at the same time the active ingredient containing a polyphenolic compound The present invention relates to a method for producing black horse which is excellent in antioxidation and immuno-promoting effect and turns into dark black by steaming and dry processing, and furthermore, a high functional processed food is prepared by using black horse powder and its extract. It is about how to.
마는 학명; Dioscorea batatas, 백합목, 마 과에 속하는 여러해살이 덩굴성 식물로 산우, 서여라고도 하며, 원산지는 중국이고, 한국, 일본, 타이완, 중국에 분포하고 있으며, 주로 밭에서 재배하지만 산에서 자생하기도 한다.Rolling scientific name; Dioscorea batatas, lily of the valley, perennial vines, also known as Sanwoo, West Yeou, originated from China, distributed in Korea, Japan, Taiwan, and China, mainly grown in the field, but also native to the mountains.
마는 식물체에 자줏빛이 돌고 뿌리는 땅 속 깊이 들어가는 속성을 지니고 있으며, 품종에 따라 긴 것, 손바닥처럼 생긴 것, 덩어리 형상 등 여러 형상의 것이 있으며, 잎은 삼각형상을 하고 있고, 잎자루는 잎맥과 더불어 자줏빛이 돌고 잎겨드랑이에 주아가 생긴다. Hemp has purple and rooted roots in the plant, and there are various forms such as long, palm-like, and lumps depending on the variety. The leaves are triangular, and the petioles are accompanied by leaf veins. The color turns purple, and there is an ivy on the leaf axle.
꽃은 단성화로 6~7월에 피고 잎겨드랑이에서 1~3개씩 수상꽃차례를 이루며, 수꽃이삭은 곧게 서고, 암꽃이삭은 밑으로 처지고, 열매는 삭과로 10월에 익으며 3개의 날개가 있고 둥근 날개가 달린 종자가 들어 있다. 특히, 덩이뿌리를 한방에서는 산약이라고 하며, 강장제, 지사제 등 식용 및 약용으로 이용되고 있다. Flowers are single flower, blooms in June ~ July, 1 ~ 3 aquatic inflorescences in axilla, male flower stand upright, female flower sag beneath, fruit ripen in October with three wings, Contains seeds with round wings. In particular, the tuber root is called herbal medicine, and is used for food and medicinal purposes such as tonics and antibacterial agents.
산약과 관련한 학술적 연구로 항당뇨 및 항고질혈증(Kim et al., 1996; Kwon et al., 2001), 항면역성(Chong et al., 1994,) 항돌연변이성(Lee et al., 1995) 항고지혈증(Son et al., 2007)과 항면역성(Choi et al., 2004; Choi and Hwang, 2002)에 관한 연구논문이 있고, 산약(마, Dioscorea Rhizoma) 구성분 중 dioscin의 기능성과 연관하여 항당뇨성, 항고지혈성(Chen et al, 2003a; Thewler et al., 1993; Chen et al., 2003b; ), 항산화성 및 항면역성(Hsu et al., 2003; Son et al, 2007; Choi et al., 2004; Choi and Hwang, 2002), 항돌연변이성, 소화기질병(Jwion et al, 2006), 골다공증 예방 및 치료에 관한 연구논문(Jin et al., 2006;Yin et al., 2004)이 있다.Academic studies related to pesticides include antidiabetic and antihyperemia (Kim et al., 1996; Kwon et al., 2001), anti-immune (Chong et al., 1994,) antimutagenicity (Lee et al., 1995). There are research papers on anti-hyperlipidemia (Son et al., 2007) and anti-immunity (Choi et al., 2004; Choi and Hwang, 2002), and in relation to the functionality of dioscin in the herb (Dioscorea Rhizoma) composition. Antidiabetic, antihyperlipidemic (Chen et al, 2003a; Thewler et al., 1993; Chen et al., 2003b;), antioxidant and anti-immune (Hsu et al., 2003; Son et al, 2007; Choi et al., 2004; Choi and Hwang, 2002), antimutagenicity, digestive disease (Jwion et al, 2006), and research papers on the prevention and treatment of osteoporosis (Jin et al., 2006; Yin et al., 2004) There is this.
그리고 최근까지 마와 관련된 개발기술은 주로 건조방법, 저장기술 및 포장방법에 치중되어 왔으나, 생리적 특성에 근거한 수확 후 처리기술의 부족과 다양한 포장재와 포장기법의 부재로 인하여 기술개발이 미흡하며, 또 마의 가공 및 제품화 기술로는 침지 등의 단순 갈변방지, 점질물의 가열건조에 의한 분말화, 마 추출물을 당화시켜 만든 산약 드링크, 마의 식이섬유와 다당질을 이용한 건면, 산약보리빵 등이 있고, 마의 가공기술과 관련한 선행기술로 국내특허 등록번호 10-0657028호에는 마를 이용한 가능성 양갱조성물 및 그 제조방법이 개시되어 있고, 국내 공개특허공보 공개번호 10-2007-0037591호에는 마와 보리삭을 혼합하여 발효시킨 발효물과 이를 유효성분으로 하는 건강보조식품이 개시되어 있으며, 국내 공개특허공보 공개번호 10-2009-0020538호에는 마에 홍삼의 미삼, 생굴, 산수유, 감초 등으로 여러 성분들을 배합하고 배합물로부터 추출물을 얻고 이를 농축하여 액상차를 제조하는 방법이 개시되어 있으나, 식미를 개선하는 수준에 불과하여 기능성 식품 및 의약품 소재로서의 활용기술로는 미흡한 수준일 뿐 아니라 소비자의 관심과 수요를 충족시키지 못하고 있다.
And until recently, the development technology related to hemp has been mainly focused on drying method, storage technology and packing method, but due to lack of post-harvest processing technology based on physiological characteristics and lack of various packaging materials and packing techniques, Hemp processing and commercialization techniques include simple browning prevention such as dipping, powdering by heating and drying viscous substances, powdered drink made by saccharifying hemp extract, dried noodles made with hemp dietary fiber and polysaccharides, and barley barley bread. As a prior art related to the technology, Korean patent registration No. 10-0657028 discloses a potable yoyang composition using hemp and a manufacturing method thereof, and Korean Patent Publication No. 10-2007-0037591 discloses fermentation by mixing hemp and barley sac. The fermented products and health supplements using the same are disclosed, and Korean Patent Publication No. 10-2009-0020538 Is a method of preparing a liquid tea by combining several components with red ginseng, raw oyster, cornus oil, licorice, etc., extracts from the blend, and concentrate them, but only to improve the taste, functional food and pharmaceutical materials The technology used as a technology is not enough and does not satisfy the interest and demand of consumers.
본 발명은 증자 및 건조가공기술을 이용하여 마(생마)의 품질을 개선시킴으로써 마의 색깔 및 풍미를 증진시키면서 항산화력과 면역증진 효능을 향상시킨 흑마(증자 및 건조가공에 의해 마가 짙은 흑색으로 변함)의 제조방법에 그 목적이 있으며, 구체적으로는 제조된 흑마분말 및 그 추출물을 이용하여 우수한 건강 기능성 식품을 제공하는 것에 본 발명의 목적이 있다.The present invention improves the color and flavor of horses by improving the quality of horses (raw horses) by using the steaming and drying processing technology, while improving the antioxidant and immuno-promoting efficacy (these are changed to dark black by steaming and drying) The purpose of the present invention is to provide an excellent health functional food using the prepared black horse powder and its extract.
본 발명이 목적하고 있는 과제를 해결하기 위하여 채용하고 있는 수단으로는 건조마를 물에 침지하여 얻은 침치마 또는 생마를 얇은 편으로 세절하고 50 내지 60℃에서 12시간 정도 건조하는 1차 건조공정(a)과, Means employed in order to solve the object of the present invention is a primary drying step (a) to finely chop the acupuncture or raw horse obtained by dipping the dry horse in water and to dry at 50 to 60 ℃ for about 12 hours (a )and,
건조된 마를 115 내지 130℃에서 10 내지 20분간 가압ㆍ증자 또는 100℃에서 상압ㆍ증자하는 증자공정(b)과,A process for increasing and drying the dried hemp at 115 to 130 ° C. for 10 to 20 minutes at atmospheric pressure and at 100 ° C., and
증자된 마를 50℃ 부근에서 24시간 열풍으로 건조하는 건조ㆍ가공공정(c), 및 상기 증자공정(b)과 건조ㆍ가공공정(c)을 순차적으로 3회 내지 6회 반복하는 반복공정(d)을 포함하는 증자 및 건조가공기술을 이용하여 흑마를 제조한다.Drying / processing step (c) drying the cooked hemp with hot air at around 50 ° C. for 24 hours, and repeating step of repeating the cooking step (b) and drying / processing step (c) three to six times sequentially. The black horse is manufactured by using the cooking and drying process including a).
또 상기 반복공정(d)에서 얻어진 건조생성물을 분쇄한 흑마분말을 포장하여 기능성 식품으로 제조하거나, 반복공정(d) 다음에 추출공정(f)을 더 추가하여 흑마건조물을 물 또는 유기용매로 추출하여 얻어진 추출물을 기능성 식품으로 제조한다.In addition, the black horse powder obtained by pulverizing the dried product obtained in the repetitive step (d) is packaged to produce a functional food, or after the repetitive step (d), an additional extraction step (f) is added to extract the black horse dry product with water or an organic solvent. The extract obtained is prepared as a functional food.
본 발명에서 사용하는 건조마 또는 생마에는 단백질, 지질, 당질, 섬유소 등이 포함되어 있으며 [표 1]에 나타낸 바와 같다. Dry horse or raw horse used in the present invention includes proteins, lipids, sugars, fibrin and the like, as shown in Table 1.
(kcal)energy
(kcal)
(%)moisture
(%)
(g)protein
(g)
(g)Geology
(g)
(g)Ash
(g)
(g)Sugar
(g)
(g)fibrin
(g)
(mg)calcium
(mg)
(mg)sign
(mg)
(mg)B1
(mg)
(mg)C
(mg)
그리고 본 발명의 1차 건조공정(a)은 후속하는 증자공정(b)에 적합하도록 원료 마를 전 처리하는 공정으로, 건조마는 세절하기 쉽도록 먼저 물에 침지시킨 후, 얇게 세절하고, 생마는 그대로 세절한 다음 50 내지 60℃에서 12시간 정도 건조(1차 건조공정)하며, 60℃에서 12시간 건조하고, 함수율 15% 이하로 하는 것이 바람직하며, 증자공정(b)은 고압반응솥(Autoclave)에서 115 내지 130℃에서 10 내지 20분간 가압ㆍ증자하며, 121℃에서 15분간 증자하는 것이 바람직하고, 100℃에서 40 내지 60분 상압ㆍ증자하여도 동일한 정도의 효과를 달성하는 것으로 나타났으며, 반복공정(d)에서의 증자공정 역시 동일한 조건에서 수행한다.In addition, the primary drying step (a) of the present invention is a step of pretreating the raw material hemp to be suitable for the subsequent increase in the step (b), and the dry hemp is first immersed in water so as to be easily cut, and then thinly cut and the raw horse is intact. After dipping, drying at 50 to 60 ° C. for 12 hours (first drying step), drying at 60 ° C. for 12 hours, and preferably at a water content of 15% or less, and the steaming process (b) is an autoclave. Pressurized and steamed at 115 to 130 ° C. for 10 to 20 minutes, and steamed at 121 ° C. for 15 minutes, and even at 40 to 60 minutes at 100 ° C. were found to achieve the same effect. The increase process in the repeating step (d) is also carried out under the same conditions.
또 건조ㆍ가공공정(c)은 증자된 마를 50℃ 부근에서 24시간 함수율이 15% 이하가 되도록 열풍으로 건조하며, 반복공정(d)에서의 건조ㆍ가공공정 역시 동일한 조건에서 수행한다. In the drying and processing step (c), the dried hemp is dried with hot air at a water content of 15% or less at around 50 ° C. for 24 hours, and the drying and processing step in the repetitive step (d) is also performed under the same conditions.
한편, 본 발명은 증자공정과 건조ㆍ가공공정을 통하여 마에 존재하는 활성성분들의 추출수율을 향상시키면서, 소화 흡수되기 좋은 구조로 열변환 될 수 있게 할 뿐 아니라 마에 존재하는 유리당과 아미노산은 메일라드반응과 카라멜화 반응에 의해 흑마로 전환되게 하여 풍미가 개선되는 하는 것으로, 증자공정 및 건조ㆍ가공공정은 흑마를 제조하는 과정에서 5회 반복하는 것이 수용성 생리활성성분의 추출수율 및 항산화력을 최고로 증가시키며, 가공 전에 비하여 50% 정도 향상된 결과를 나타낸다. On the other hand, the present invention improves the extraction yield of the active ingredients present in the hemp through the process of increasing the steam and drying, processing, thermal transformation into a structure that is easy to digest and absorb, as well as free sugar and amino acids present in the hemp The flavor is improved by converting it to black horse by caramelization reaction, and the increase of extraction yield and antioxidant power of water-soluble physiologically active ingredient is repeated five times in the process of making black horse. It shows about 50% improvement compared to before processing.
또한, 본 발명은 반복공정(d)에서 얻어진 흑마건조물을 분쇄하여 분말화하고, 포장하여 기능성 식품으로 제공하거나, 반복공정(d) 다음에 추출공정(f)을 더 추가하여 흑마건조물을 물 또는 70% 에탄올 용액으로 추출하여 얻어진 추출물을 포장하여 기능성 식품으로 제공한다.In addition, the present invention is to pulverize the black horse dry obtained in the repeating step (d) to be powdered and packaged to provide as a functional food, or to add the extraction step (f) after the repeating step (d) to water or dry the black horse dry The extract obtained by extraction with 70% ethanol solution is packaged and provided as a functional food.
상기한 추출공정(f)에서 사용하는 추출용매는 물 또는 70%의 에탄올로 추출하며, 물로 추출하는 것이 70%의 에탄올로 추출하는 것에 비하여 더 바람직한 결과를 나타낸다. 단, 열수는 마분말의 겔화가 일어나므로 바람직하지 않으므로 마분말이 겔화되지 않는 범위의 물, 통상 상온의 냉수로 추출하는 것이 바람직하다.
The extraction solvent used in the extraction step (f) is extracted with water or 70% ethanol, and extraction with water shows more preferable results than extraction with 70% ethanol. However, since hot water is not preferable because gelation of powder occurs, it is preferable to extract water with a range in which the powder is not gelated, usually cold water at room temperature.
본 발명의 제조공정에 의해 제조된 흑마는 가열에 의해 유리당의 함량은 감소되지만 마의 점성이 감소되면서 감미와 카라멜향이 가미가 되어 오히려 제품의 관능적 특성이 개선되는 효과가 있고, 또 유리아미노산의 함량은 증가하는 효과가 있다.The black hemp prepared by the manufacturing process of the present invention reduces the content of free sugar by heating, but the sweetness and caramel flavor is added as the viscosity of the hemp is reduced, so that the sensory properties of the product are improved, and the content of free amino acid is There is an increasing effect.
특히, 항산화활성 및 면역증진효과가 개선되고 또 다양한 기능성을 가진 것으로 알려진 폴리페놀성 물질이 증가되어 식품으로 섭취할 경우 소화흡수율이 개선되어 효능의 극대화를 기대할 수 있으므로 본 발명의 제조공정에서 제조된 흑마를 분쇄한 분말 또는 흑마 추출물은 고기능성 식품으로 제공하는데 특히 적합한 것으로 나타났다.In particular, the antioxidant activity and the immune-promoting effect is increased and polyphenolic substances known to have a variety of functionalities are increased, so that the digestive absorption rate can be expected to be maximized when ingested in food can be produced in the manufacturing process of the present invention Black horse pulverized powder or black horse extract was found to be particularly suitable for serving as a high functional food.
도 1a 및 도 1b는 본 발명의 제조공정을 나타내는 개략도
도 2는 본 발명의 <실시예2>의 결과를 나타내는 그래프
도 3은 본 발명의 <실시예3>의 결과를 나타내는 그래프
도 4는 본 발명의 증자 및 건조 가공공정의 횟수에 따른 흑마의 색도를 나타내는 도면1A and 1B are schematic diagrams showing a manufacturing process of the present invention.
2 is a graph showing the results of <Example 2> of the present invention.
3 is a graph showing the results of <Example 3> of the present invention.
4 is a view showing the chromaticity of the black horse according to the number of increase and dry processing process of the present invention
본 발명에 따른 흑마의 제조방법에 따른 구체적인 내용 및 본 발명의 제조방법에 의해 제조된 흑마의 효능시험 등을 아래에서 설명하는 것으로 본 발명의 바람직한 실시예로서 본 발명의 특징적 구성을 한정하는 것은 아니다.
Specific details according to the production method of the black horse according to the present invention and the efficacy test of the black horse prepared by the manufacturing method of the present invention will be described below, and as a preferred embodiment of the present invention is not limited to the characteristic configuration of the present invention. .
<< 실시예1Example 1 >>
본 발명에서 사용된 마(Dioscorea Rhizoma)는 안동시 생물자원연구소에서 지원받았으며 균주는 안동대학교 식품생물공학 실험실에서 분양받아 실험재료로 사용하였다.
Hemp used in the present invention ( Dioscorea Rhizoma ) was supported by Andong-si Institute of Biological Resources, and the strain was distributed by Andong University Food and Biotechnology Laboratory and used as experimental material.
흑마의 증자 및 건조ㆍ가공 공정Increase of black horse, drying and processing process
생마를 0.5cm 간격으로 썬 후 60℃, 열풍건조기에서 건조한 함수율 18%의 건조마(비교시료)를 고압반응솥(Autoclave)에서 121℃, 15분간 증자를 시킨 후 열풍건조기 50℃에서 12시간 건조하고, 다시 고압반응솥에서 증자를 거치는 방법으로 5회 및 7회 증자와 건조를 반복한 후 5회 및 7회에서 얻어진 함수율 15%의 건조마를 수집하고 200메쉬 정도로 분쇄하여, 각각의 건조마를 시료 중량에 대해 20배 양의 추출용매를 가하여 실온에서 8~10시간 물과 70% 에탄올 용액을 추출용매로 이용하여 각각 추출한 다음 원심분리 및 여과하여 흑마 추출물을 제조하였다(도 1a, 1b 참조).
After cutting raw horses at intervals of 0.5cm, hot water dryer (comparative sample) dried at 60 ℃ and hot air dryer was added at 121 ℃ for 15 minutes in autoclave and dried for 12 hours at 50 ℃ in hot air dryer. After repeating 5 times and 7 times of cooking with a cooker in a high-pressure reaction cooker, the dried horses having a water content of 15% obtained in 5 times and 7 times were collected and pulverized to about 200 mesh. 20 times the amount of the extraction solvent was added, and water and 70% ethanol solution were extracted using the extraction solvent at room temperature for 8 to 10 hours, respectively, and centrifuged and filtered to prepare a black horse extract (see FIGS. 1A and 1B).
<실시예2>≪ Example 2 >
분석 및 활성시험을 위한 시료는 <실시예1>에서 생마를 0.5cm 간격으로 썬 후 60℃ 열풍건조기에서 건조한 건조마(증자 및 건조가공을 거치지 않은 비교시료)와 본 발명의 흑마추출물(본 발명의 시료)을 각각 시료로 하여 시험하였다.
Samples for analysis and activity test in <Example 1> Raw horses were cut at 0.5cm intervals, and then dried dry horses (compared sample without steaming and dry processing) and black horse extracts of the present invention (samples of the present invention) were tested in a 60 ° C. hot air dryer.
증자 및 건조ㆍCapital increase and drying 가공마의Processing 폴리페놀성물질Polyphenolic substances 분석과 항산화 활성 Assay and Antioxidant Activity
1. 증자건조 마의 폴리페놀함량 측정 1. Measurement of Polyphenol Content in Steamed Dried Hemp
총 폴리페놀 함량은 AOAC1 )법에 준하여 정량하였다. 즉 <실시예2>에서 얻어진 흑마추출물인 시료 1㎎이 포함된 시료 100μL에 Folin-ciocalteu phenol reagent 100μL를 가하고, 0.55 M Na2CO3 100μL를 가하여 혼합한 후 1시간 실온에서 방치하고, 750nm에서 흡광도를 측정한 후, 표준물질인 tannic acid로 미리 작성한 표준곡선의 흡광도 값과 비교하여 폴리페놀 함량을 산출하였다.
Total polyphenol content was quantified according to AOAC 1 ) method. That is, 100 μL of Folin-ciocalteu phenol reagent was added to 100 μL of the sample containing 1 mg of the black horse extract obtained in Example 2, followed by mixing by adding 100 μL of 0.55 M Na 2 CO 3 , and leaving the mixture to stand at room temperature for 1 hour, at 750 nm. After measuring the absorbance, the polyphenol content was calculated by comparing the absorbance values of the standard curve prepared with the standard tannic acid.
2. 증자건조 마의 항산화 활성 검증2. Verification of Antioxidant Activity of Steamed Dried Hemp
1). 증자건조 마의 One). Increased drying DPPHDPPH radicalradical 소거능Scatters
DPPH radical 소거능 측정은 Blois2 )의 방법을 변형하여 측정하였다. 시료용액 1mL에 시약 0.2 mM의 2,2-diphenyl-1-picryl hydrazyl(DPPH, Sigma Cemical Co., USA에서 구입) 0.5 mL 넣고 교반 후 10분 방치한 다음 517nm에서 흡광도를 측정하였다. 유리라디칼 소거활성은 동일 농도의 시료를 비교하였다.DPPH radical scavenging activity was measured by modifying the method of Blois 2 ) . 0.5 mL of the reagent 0.2 mM 2,2-diphenyl-1-picryl hydrazyl (DPPH, purchased from Sigma Cemical Co., USA) was added to 1 mL of the sample solution, and stirred for 10 minutes. Then, the absorbance was measured at 517 nm. Free radical scavenging activity was compared with samples of the same concentration.
2). 증자건조 마의 2). Increase of drying ABTSABTS radicalradical 소거능Scatters
ABTS radical을 이용한 항산화력 측정은 ABTS+cation decolourisation assay3 ) 방법에 의하여 시행하였다. 7 mM 2,2'-azino-bis(3-ethylbenzthiazolin-e-6-sulfonic acid) (ABTS, Wako Chemical Co., Japan)와 2.45 mM potassium persulfate를 최종농도로 혼합하여 실온인 암소에서 24시간 동안 방치하여 ABTS+을 형성시킨 후 734 nm에서 흡광도 값이 0.80(± 0.02)이 되게 phosphate buffer saline(PBS, pH7.4)로 희석하였다. 희석된 용액 100μL에 시료 50μL를 가하여 5분 동안 방치한 후 흡광도를 측정하였다. 유리 라디칼 소거활성은 동일 농도의 시료를 비교하였다.
Antioxidant activity was measured by ABTS + cation decolourisation assay 3 ) . 7 mM 2,2'-azino-bis (3-ethylbenzthiazolin-e-6-sulfonic acid) (ABTS, Wako Chemical Co., Japan) and 2.45 mM potassium persulfate were mixed in final concentration for 24 hours in a room temperature cow. After standing to form ABTS + was diluted with phosphate buffer saline (PBS, pH7.4) to have an absorbance value of 0.80 (± 0.02) at 734 nm. 50 μL of the sample was added to 100 μL of the diluted solution, and the absorbance was measured for 5 minutes. Free radical scavenging activity was compared with samples of the same concentration.
3. 결과3. Results
에탄올 추출물에서는 폴리페놀성물질의 함량은 증가하지 않았으나. 열수추출물에서는 폴리페놀성물질의 함량이 10-15% 정도 증가하였고, 항산화력은 50% 이상 증가한 것으로 나타났다. 이러한 결과는 흑마의 항산화력 증가에 대한 원인이 항산화물질의 증가뿐 아니라 폴리페놀성물질의 구조변환에 따른 활성증가에 기인한 것으로 이해된다(도 2 참조).
Ethanol extract did not increase the content of polyphenolic substances. In hot water extract, the content of polyphenolic substance increased by 10-15% and the antioxidant power increased by 50%. These results are understood that the cause of the increase in antioxidant capacity of the black horse was not only due to the increase of antioxidants, but also due to the increase in activity due to the structural transformation of the polyphenolic substance (see FIG. 2).
<< 실시예3Example 3 >>
증자 및 건조ㆍCapital increase and drying 가공마의Processing 성분 및 Ingredients and 색도분석Chromaticity analysis
1. 증자건조 마의 1. Capital increase 유리아미노산Free amino acids 측정 Measure
사용시약은 0.55M Na2CO3, Phenol reagent - 2N(Folin_Ciocalteau reagent) 시약을 사용하였다. 실험 방법은 우선 sample 100㎕와 0.55M Na2CO3 용액을 1mL 를 microtube에 넣는다. 그리고 Folin_Ciocalteau reagent 반응시약을 넣고 30℃에서 30분간 반응을 시킨 후 vortexing을 한다. 150㎕씩을 취하여 96well에 넣고 750nm에서 확인을 한다.The reagent used was 0.55 M Na 2 CO 3 , Phenol reagent-2N (Folin_Ciocalteau reagent) reagent. Experimental method is first sample 100μl and 0.55M Na 2 CO 3 Put 1 mL of solution into the microtube. Then, add Folin_Ciocalteau reagent reaction reagent and react at 30 ℃ for 30 minutes, followed by vortexing. Take 150µl each and put it into 96well and check at 750nm.
표준시약으로 tyrosine을 사용하였다. tyrosine은 증류수에 녹지 않으므로 1M HCl을 사용하여(25mg/ml) 녹인 후 증류수로 최종볼륨을 맞추었다.
Tyrosine was used as a standard reagent. Since tyrosine is insoluble in distilled water, it was dissolved with 1M HCl (25mg / ml) and the final volume was adjusted with distilled water.
2. 증자건조 마의 환원당 측정2. Determination of reducing sugar in cooked dried hemp
발효 중 당 변화를 측정하기 위하여 DNS법을 응용하여 실행하였다. 시약은 DNS시약(Dinitrosalicylic Acid Reagent Solution 1%와 Dinitrosalicylic acid: 10g, Phenol: 2g(optional, see Note 1), Sodium sulfite: 0.5g, Sodium hydroxide: 10g, Add water to: 1ℓ), Potassium sodium tartrate solution 40%를 사용하였다. 실험방법은 우선 tube에 sample 1ml, DNS 3ml를 넣은 후 40% Potassium sodium tartrate solution 40%를 첨가하고 끓는 물에 5분간 반응을 시키고 바로 꺼내어서 얼음에 넣어서 급냉동을 시켰다. 그리고 575nm에서 값을 확인하였다. standard로는 glucose(Dextrin)를 사용하였다.
In order to measure the sugar change during fermentation, the DNS method was applied. The reagent is a DNS reagent (1% Dinitrosalicylic Acid Reagent Solution and Dinitrosalicylic acid: 10g, Phenol: 2g (optional, see Note 1), Sodium sulfite: 0.5g, Sodium hydroxide: 10g, Add water to: 1L), Potassium sodium tartrate solution 40% was used. In the test method, first, sample 1ml and DNS 3ml were added to the tube, 40% Potassium sodium tartrate solution was added 40%, reacted in boiling water for 5 minutes, immediately taken out and put on ice for rapid freezing. And the value was confirmed at 575 nm. glucose (Dextrin) was used as a standard.
3. 증자 3. Capital increase 건조마의Dry horse 색도 측정 Chromaticity measurement
Visko(비스코)사의 분광측색계인 konica minolta spectro photometer CM-3500d 모델을 사용하여 측정하였다. 기계에서 나타내는 L*(명도),a*(지각색도지수),b*(지각색도지수), 값 중 일반적으로 L*(명도)로 많이 나타낸다.
Measurement was performed using a Konica minolta spectro photometer CM-3500d model, a spectrophotometer from Visko. In general, L * (brightness), a * (perceptual chromaticity index), b * (perceptual chromaticity index), and L * (brightness).
4. 결과4. Results
유리당의 함량은 감소하였으며 이는 유리당의 카라멜화 및 메일라드반응에 의한 것으로 이해되고, 이로 인하여 흑마의 색깔 및 맛의 개선이 이뤄진 것으로 생각된다. 유리 아미노산의 함량은 증가하는 경향을 보였는데, 이는 마의 단백질 성분이 가열증자에 의해 가수분해되어 유리 아미노산의 함량이 증가된 것으로 이해된다. 또한 증가건조 공정 중 마의 색도를 측정한 결과 증자 건조ㆍ가공공정의 진행에 따라 마의 밝기가 감소되어 짙은 흑마제품으로 전환되는 것을 관찰하였으며, 증자건조공정이 진행됨에 따라 감미와 풍미도 개선되었다.The content of free sugar was decreased and it is understood that it is due to caramelization and Maillard reaction of the free sugar, thereby improving the color and taste of black horse. The content of free amino acids tended to increase, which is understood to increase the content of free amino acids due to hydrolysis of the protein component of hemp by heating steam. In addition, as a result of measuring the chromaticity of the hemp during the drying process, it was observed that the brightness of the hemp was reduced and converted to a dark black product as the steam drying and processing process progressed.
Claims (7)
건조된 마를 115 내지 130℃에서 10 내지 20분간 가압ㆍ증자 또는 100℃에서 40 내지 60분 상압ㆍ증자하는 증자공정(b)과,
증자된 마를 50℃부근에서 24시간 열풍으로 건조하는 건조ㆍ가공공정(c)과, 상기 증자공정(b) 및 건조ㆍ가공공정(c)을 순차적으로 3회 내지 6회 반복하는 반복공정(d)을 포함하는 것을 특징으로 하는 흑마의 제조방법.
First drying step (a) of finely cutting the acupuncture or raw horse obtained by immersing the dry horse in water and drying it for 12 hours at a water content of 15% to 18% at 50 to 60 ° C,
A process for increasing and drying the dried hemp at 115 to 130 ° C. for 10 to 20 minutes or at 40 ° to 60 minutes at 100 ° C., and
Drying and processing step (c) of drying the cooked hemp with hot air at around 50 ° C for 24 hours, and repeating step of repeating the cooking step (b) and drying and processing step (c) three to six times sequentially. Method for producing black horse, characterized in that it comprises a).
증자공정(b)에서 건조된 마를 121℃에서 15분간 가압ㆍ증자하는 것을 특징으로 하는 흑마의 제조방법.
The method of claim 1,
A process for producing black horses, wherein the dried horses in the cooking step (b) are pressurized and cooked at 121 ° C. for 15 minutes.
반복공정(d)에서 건조ㆍ가공공정(c)을 순차적으로 4회 반복하는 것을 특징으로 하는 흑마의 제조방법.
The method according to claim 2,
A method for producing black horse, characterized in that the drying and processing steps (c) are repeated four times in sequence in the repeating step (d).
The method for producing black horse according to any one of claims 1 to 3, further comprising an extraction step (f) which is extracted with water or 70% ethanol after the repeating step (d).
A high functional dietary supplement comprising crushing and packaging the black horse prepared in any one of claims 1 to 3.
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