KR102535736B1 - Method for pretreatment of vegetable and vegetable pretreatmented therefrom - Google Patents
Method for pretreatment of vegetable and vegetable pretreatmented therefrom Download PDFInfo
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- KR102535736B1 KR102535736B1 KR1020200085371A KR20200085371A KR102535736B1 KR 102535736 B1 KR102535736 B1 KR 102535736B1 KR 1020200085371 A KR1020200085371 A KR 1020200085371A KR 20200085371 A KR20200085371 A KR 20200085371A KR 102535736 B1 KR102535736 B1 KR 102535736B1
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- vegetables
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- 235000013311 vegetables Nutrition 0.000 title claims abstract description 77
- 238000000034 method Methods 0.000 title claims abstract description 15
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- 150000003839 salts Chemical class 0.000 claims description 6
- LWIHDJKSTIGBAC-UHFFFAOYSA-K tripotassium phosphate Chemical compound [K+].[K+].[K+].[O-]P([O-])([O-])=O LWIHDJKSTIGBAC-UHFFFAOYSA-K 0.000 claims description 6
- 238000002203 pretreatment Methods 0.000 claims description 5
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Images
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/157—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/005—Preserving by heating
- A23B7/01—Preserving by heating by irradiation or electric treatment
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/158—Apparatus for preserving using liquids
-
- 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
-
- 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
- A23L3/26—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating
- A23L3/30—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating by treatment with ultrasonic waves
-
- 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
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/358—Inorganic compounds
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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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3589—Apparatus for preserving using liquids
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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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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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
- A23V2250/00—Food ingredients
- A23V2250/15—Inorganic Compounds
- A23V2250/156—Mineral combination
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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
- A23V2300/48—Ultrasonic treatment
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Inorganic Chemistry (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
본 발명은 기능성 강화를 위한 채소의 전처리 방법 및 이에 따라 전처리된 채소에 관한 것으로 (A) 채소를 염수용액에 처리하는 단계; 및 (B) 염수용액으로 처리된 채소를 초음파로 처리하는 단계;를 포함함으로써, 항산화능이 우수하고 가열 후 중량이 감소되지 않고 증가하며 조직감이 우수하다.The present invention relates to a method for pre-treating vegetables for enhancing functionality and a vegetable pre-treated according to the method, comprising: (A) treating the vegetable in a saline solution; And (B) processing the vegetables treated with saline solution with ultrasonic waves; by including, the antioxidant activity is excellent, the weight is increased without decreasing after heating, and the texture is excellent.
Description
본 발명은 항산화능이 우수하고 가열 후 중량이 감소되지 않고 증가하며 조직감이 우수한 채소의 전처리 방법 및 이에 따라 전처리된 채소에 관한 것이다.The present invention relates to a method for pre-treating vegetables with excellent antioxidant activity, an increase in weight without a decrease in weight after heating, and an excellent texture, and vegetables pre-treated thereby.
최근 현대인의 식생활 및 생활습관에 의하면, 흡연, 음주, 과도한 운동 등과 같은 외재적 요인이나 체내 대사과정과 같은 내재적 요인이 과도한 활성산소종(reactive oxygen species)에 의한 산화적 스트레스(oxidative stress)상태를 유도하고, 이로 인한 DNA 손상은 암 발생과 매우 높은 상관성을 나타내는 것으로 알려져 있다.According to the recent dietary and lifestyle habits of modern people, extrinsic factors such as smoking, drinking, and excessive exercise or intrinsic factors such as metabolic processes in the body cause oxidative stress caused by excessive reactive oxygen species. It is known that DNA damage caused by this induces a very high correlation with cancer development.
인간은 평생을 살면서 여러 유해한 환경에 노출되어 살아가는데, 이런 유해한 환경은 주로 유전적으로 돌연변이를 일으키는 물질이나 발암물질 등을 함유하고 있는 경우가 많으며, 인간의 생활양식 중 식사요인과 흡연이 가장 직접적인 인자이다.Humans are exposed to various harmful environments throughout their lives, and these harmful environments often contain genetically mutagenic substances or carcinogens, and among human lifestyles, dietary factors and smoking are the most direct factors. .
대다수의 영양역학연구는 과일과 채소의 꾸준한 섭취가 암, 심혈관질환을 비롯한 만성퇴행성질환에 가장 강력한 예방인자임을 보고하고 있다. 특히 채소에 다량으로 함유된 피토케미칼(phytochemical)의 섭취는 체내 방어기능, 면역기능, 노화방지, 스트레스 완화와 같은 건강을 증진시키는데 기여한다고 보고되었다. Most nutritional epidemiological studies report that steady intake of fruits and vegetables is the most powerful preventive factor against chronic degenerative diseases including cancer and cardiovascular disease. In particular, it has been reported that the intake of phytochemicals, which are contained in large amounts in vegetables, contributes to improving health such as defense function, immune function, anti-aging, and stress relief in the body.
한국영양학회에서는 채소의 1일 섭취량을 350 g으로 제시하였으며, 미국 농무부는 하루 2.5컵의 채소를 섭취, 일본에서는 350 g정도의 채소 섭취를 권장하였다. 그러나 2011년 한국보건산업진흥원에서 보고한 자료에 의하면 우리나라 성인의 90%가 채소를 충분히 섭취하지 않으며, 대부분의 사람들이 1일 권장섭취량을 충족시키지 못하는 것으로 나타나 대사성 질환 및 만성퇴행성 질환의 발병률이 증가하는 추세이다. 이에 우리나라 국민들이 질환 예방차원에서 적은 양을 섭취하더라도 기능성이 우수한 채소를 섭취하기 위한 방안이 시급히 마련되어야 한다.The Korean Nutrition Society suggested the daily intake of vegetables as 350 g. However, according to data reported by the Korea Health Industry Development Institute in 2011, 90% of adults in Korea do not consume enough vegetables, and most people do not meet the recommended daily intake. is a trend Therefore, even if the Korean people consume a small amount in order to prevent diseases, a plan to consume vegetables with excellent functionality must be urgently prepared.
한편, '영유아용 식품'은 특수용도 식품의 한 유형으로, 영유아에게 한 끼 식사를 대용할 목적으로 제조, 가공한 것을 말하며 '이유식'은 영유아용 식품에 해당된다. On the other hand, 'food for infants' refers to a type of food for special use, manufactured and processed for the purpose of substituting a meal for infants and young children, and 'baby food' corresponds to food for infants and young children.
국내 이유식 시장은 과거 우유병을 이용하는 형태에서 최근 조제분유와 유사한 포장의 분말, 과립형태로 숟가락으로 떠먹이는 제품이 출시되었고, 보조적으로 레토르트 제품과 병조림 제품도 함께 판매되고 있다. In the domestic baby food market, in the form of using a milk bottle in the past, products that are spoon-fed in the form of powder and granules in packaging similar to powdered milk have recently been released, and retort products and bottled products are also sold as supplementary products.
그 동안 소비자의 니즈를 충족시키기 위한 다양한 이유식 제품이 출시되었지만, 출산율 저하와 모유 수유의 확산으로 인한 이유식 시장의 규모가 작아지고 있는 실정이며, 식품관련 안전사고의 발생으로 시판 이유식에 대한 불안감은 소비의 감소로 이어지고 있다. In the meantime, various baby food products have been released to meet the needs of consumers, but the size of the baby food market is shrinking due to the decline in the birth rate and the spread of breastfeeding. is leading to a decrease in
기업에서는 이에 대한 대응 방안으로 중소기업 등 일부 식품업체에서는 기존 이유식 제품과는 차별화한 '홈메이드 타입'의 엄마가 직접 만들어 먹이는 형태의 프리미엄 이유식을 냉장, 냉동 제품으로 출시하여 판매하고 있는 실정이다.As a countermeasure for this, some food companies, including small and medium-sized enterprises (SMEs), are launching and selling refrigerated and frozen premium baby food in the form of 'home-made' mother-made and fed differentiated from existing baby food products.
따라서, 기능성이 우수한 채소의 개발이 요구되고 있으며, 이러한 기능성 채소를 적용한 프리미엄 이유식과 같은 기능성 식품이 요구되고 있다.Therefore, the development of vegetables with excellent functionality is required, and functional foods such as premium baby food using such functional vegetables are required.
본 발명의 목적은 항산화능이 우수하고 가열 후 중량이 감소되지 않으며 조직감이 우수한 채소의 전처리 방법을 제공하는데 있다.An object of the present invention is to provide a method for pretreatment of vegetables with excellent antioxidant activity, no weight loss after heating, and excellent texture.
또한, 본 발명의 다른 목적은 상기 제조방법에 따라 전처리된 채소를 제공하는데 있다.In addition, another object of the present invention is to provide vegetables pretreated according to the above manufacturing method.
또한, 본 발명의 또 다른 목적은 상기 전처리된 채소를 포함하는 식품을 제공하는데 있다.In addition, another object of the present invention is to provide a food containing the pre-treated vegetables.
상기한 목적을 달성하기 위한 본 발명의 기능성 강화를 위한 채소의 전처리 방법은 (A) 채소를 염수용액에 처리하는 단계; 및 (B) 상기 염수용액으로 처리된 채소를 초음파로 처리하는 단계;를 포함할 수 있다.To achieve the above object, the vegetable pre-treatment method for enhancing the functionality of the present invention includes (A) treating the vegetable in a saline solution; And (B) processing the vegetables treated with the saline solution with ultrasonic waves; may include.
상기 채소는 근채류, 과채류 및 경엽채류로 이루어진 군에서 선택된 1종 이상일 수 있다.The vegetables may be at least one selected from the group consisting of root vegetables, fruit vegetables, and leafy vegetables.
상기 채소는 당근, 고구마, 감자, 우엉, 생강 및 토란으로 이루어진 군에서 선택된 1종 이상의 근채류; 단호박, 오이, 토마토, 가지, 고추 및 피망으로 이루어진 군에서 선택된 1종 이상의 과채류; 양배추, 배추, 상추, 셀러리, 두릅, 미나리, 쑥갓, 머위, 시금치, 아스파라거스 및 죽순으로 이루어진 군에서 선택된 1종 이상의 경엽채류;로 이루어진 군에서 선택된 1종 이상일 수 있다.The vegetable is at least one root vegetable selected from the group consisting of carrots, sweet potatoes, potatoes, burdock, ginger and taro; One or more types of fruit and vegetables selected from the group consisting of sweet pumpkin, cucumber, tomato, eggplant, red pepper and green pepper; It may be at least one selected from the group consisting of cabbage, Chinese cabbage, lettuce, celery, shoots, water parsley, crown daisy, butterbur, spinach, asparagus, and one or more leafy vegetables selected from the group consisting of bamboo shoots.
상기 (A)단계에서 염수용액은 물 100 중량부에 대하여 염이 1 내지 10 중량부로 용해된 것일 수 있다.In the step (A), the saline solution may be a salt dissolved in an amount of 1 to 10 parts by weight based on 100 parts by weight of water.
상기 (A)단계에서 염수용액은 염화나트륨, 염화칼륨, 인산칼륨, 젖산칼슘, 황산칼슘 및 구연산나트륨으로 이루어진 군에서 선택된 1종 이상의 염이 물에 용해된 것일 수 있다.In step (A), the saline solution may be one or more salts selected from the group consisting of sodium chloride, potassium chloride, potassium phosphate, calcium lactate, calcium sulfate and sodium citrate dissolved in water.
상기 (A)단계에서는 채소를 90 내지 150 ℃의 염수용액에 1 내지 10분 동안 침지시켜 처리할 수 있다.In the step (A), the vegetable may be treated by immersing it in a saline solution at 90 to 150 ° C. for 1 to 10 minutes.
상기 (B)단계에서 초음파 처리는 30 내지 60 Hz의 주파수로 2 내지 10분 동안 수행될 수 있다.In step (B), ultrasonic treatment may be performed for 2 to 10 minutes at a frequency of 30 to 60 Hz.
상기 (B)단계에서 초음파 처리는 20 내지 50 ℃에서 수행될 수 있다.In step (B), ultrasonication may be performed at 20 to 50 °C.
상기 초음파 처리가 30 내지 50 ℃에서 수행되는 경우에는 초음파 처리된 채소를 실온에서 20 내지 40분 동안 냉각할 수 있다.When the ultrasonic treatment is performed at 30 to 50 ° C., the sonicated vegetables may be cooled at room temperature for 20 to 40 minutes.
또한, 상기한 다른 목적을 달성하기 위한 본 발명의 기능성이 강화된 채소는 상기 전처리 방법으로 처리된 것일 수 있다.In addition, the vegetable with enhanced functionality of the present invention for achieving the above other objects may be treated with the above pretreatment method.
또한, 상기한 또 다른 목적을 달성하기 위한 본 발명의 식품은 상기 기능성 강화를 위한 채소를 포함할 수 있다.In addition, the food of the present invention for achieving the above another object may include vegetables for enhancing the functionality.
상기 식품으로는 이유식, 죽, 카레, 만두, 야채스프, 피자 및 비빔밥으로 이루어진 군에서 선택된 1종 이상을 들 수 있다.Examples of the food include at least one selected from the group consisting of baby food, porridge, curry, dumplings, vegetable soup, pizza, and bibimbap.
본 발명의 기능성이 강화된 채소는 항산화능이 우수하고 가열 후 중량이 감소되지 않고 증가할 뿐만 아니라 조직감이 우수하며, 특히 시간이 흘러도 초기 채소의 조직감을 유지할 수 있다.The vegetable with enhanced functionality of the present invention has excellent antioxidant capacity, increases in weight without decreasing after heating, and has excellent texture, and in particular, can maintain the texture of the initial vegetable over time.
또한, 본 발명의 기능성이 강화된 채소는 무처리된 채소와 유사한 색택을 보이므로 소비자의 거부감이 없다.In addition, since the vegetable with enhanced functionality of the present invention shows a color similar to that of untreated vegetables, there is no objection from consumers.
도 1은 대조군 1, 실시예 1 및 비교예 1 내지 6의 전처리된 당근의 총 페놀화합물 함량 및 총 플라보노이드 함량을 나타낸 그래프이다.
도 2는 대조군 2, 실시예 2 및 비교예 7 내지 12의 전처리된 고구마의 총 페놀화합물 함량 및 총 플라보노이드 함량을 나타낸 그래프이다.
도 3은 대조군 3, 실시예 3 및 비교예 13 내지 18의 전처리된 단호박의 총 페놀화합물 함량 및 총 플라보노이드 함량을 나타낸 그래프이다.
도 4는 대조군 4, 실시예 4 및 비교예 19 내지 24의 전처리된 양배추의 총 페놀화합물 함량 및 총 플라보노이드 함량을 나타낸 그래프이다.
도 5는 대조군 1, 실시예 1 및 비교예 1 내지 6의 전처리된 당근의 ABTS+ 라디칼 소거활성 및 DPPH 라디칼 소거활성을 나타낸 그래프이다.
도 6은 대조군 2, 실시예 2 및 비교예 7 내지 12의 전처리된 고구마의 ABTS+ 라디칼 소거활성 및 DPPH 라디칼 소거활성을 나타낸 그래프이다.
도 7은 대조군 3, 실시예 3 및 비교예 12 내지 18의 전처리된 단호박의 ABTS+ 라디칼 소거활성 및 DPPH 라디칼 소거활성을 나타낸 그래프이다.
도 8은 대조군 4, 실시예 4 및 비교예 13 내지 24의 전처리된 양배추의 ABTS+ 라디칼 소거활성 및 DPPH 라디칼 소거활성을 나타낸 그래프이다.Figure 1 is a graph showing the total phenolic compound content and total flavonoid content of pretreated carrots of Control 1, Example 1 and Comparative Examples 1 to 6.
Figure 2 is a graph showing the total phenolic compound content and total flavonoid content of pretreated sweet potatoes of Control 2, Example 2 and Comparative Examples 7 to 12.
Figure 3 is a graph showing the total phenolic compound content and total flavonoid content of pretreated sweet pumpkins of Control 3, Example 3 and Comparative Examples 13 to 18.
Figure 4 is a graph showing the total phenolic compound content and total flavonoid content of pretreated cabbages of Control 4, Example 4 and Comparative Examples 19 to 24.
5 is a graph showing ABTS+ radical scavenging activity and DPPH radical scavenging activity of pretreated carrots of Control 1, Example 1, and Comparative Examples 1 to 6.
6 is a graph showing ABTS+ radical scavenging activity and DPPH radical scavenging activity of pretreated sweet potatoes of Control 2, Example 2, and Comparative Examples 7 to 12.
7 is a graph showing ABTS+ radical scavenging activity and DPPH radical scavenging activity of pretreated sweet pumpkins of Control 3, Example 3 and Comparative Examples 12 to 18.
8 is a graph showing ABTS+ radical scavenging activity and DPPH radical scavenging activity of pretreated cabbages of Control 4, Example 4 and Comparative Examples 13 to 24.
본 발명은 항산화능이 우수하고 가열 후 중량이 감소되지 않고 증가하며 조직감이 우수한 채소의 전처리 방법 및 이에 따라 전처리된 채소에 관한 것이다.The present invention relates to a method for pre-treating vegetables with excellent antioxidant activity, an increase in weight without a decrease in weight after heating, and an excellent texture, and vegetables pre-treated thereby.
이하, 본 발명을 상세하게 설명한다. Hereinafter, the present invention will be described in detail.
본 발명의 기능성 강화를 위한 채소의 전처리 방법은 (A) 채소를 염수용액에 처리하는 단계; 및 (B) 상기 염수용액으로 처리된 채소를 초음파로 처리하는 단계;를 포함한다.The vegetable pre-treatment method for enhancing functionality of the present invention includes (A) treating vegetables in a saline solution; And (B) processing the vegetables treated with the saline solution with ultrasonic waves; includes.
본 발명에서 사용되는 채소는 특별히 한정되지 않지만, 바람직하게는 당근, 고구마, 감자, 우엉, 생강 및 토란으로 이루어진 군에서 선택된 1종 이상의 근채류; 단호박, 오이, 토마토, 가지, 고추 및 피망으로 이루어진 군에서 선택된 1종 이상의 과채류; 양배추, 배추, 상추, 셀러리, 두릅, 미나리, 쑥갓, 머위, 시금치, 아스파라거스 및 죽순으로 이루어진 군에서 선택된 1종 이상의 경엽채류;로 이루어진 군에서 선택된 1종 이상을 들 수 있다.The vegetable used in the present invention is not particularly limited, but preferably one or more root vegetables selected from the group consisting of carrots, sweet potatoes, potatoes, burdock, ginger and taro; One or more types of fruit and vegetables selected from the group consisting of sweet pumpkin, cucumber, tomato, eggplant, red pepper and green pepper; One or more types of leafy vegetables selected from the group consisting of cabbage, Chinese cabbage, lettuce, celery, shoots, water parsley, crown daisy, butterbur, spinach, asparagus, and bamboo shoots; and at least one selected from the group consisting of.
먼저, 상기 (A)단계에서는 채소를 염수용액에 침지시켜 처리한다.First, in step (A), vegetables are treated by immersing them in a saline solution.
채소를 염수용액에 침지시킴으로써 초음파 처리 후 항산화능이 우수하고 가열 후 중량이 감소되지 않고 증가하며 시간이 흐르더라도 조직감이 우수한 채소를 수득할 수 있다. 채소를 염수용액에만 처리하거나 초음파 처리만 수행하는 경우에는 가열 후 중량이 감소되고 시간이 흐르면서 조직감이 급속히 저하될 수 있으며 항산화능이 없을 수 있다. 또한, 본 발명과 달리 채소를 초음파로 처리한 후 염수용액으로 처리하는 경우에는 항산화능이 낮으며 시간의 흐름에 따른 조직감이 우수하지 못할 수 있다.By immersing vegetables in a saline solution, it is possible to obtain vegetables having excellent antioxidant activity after ultrasonic treatment, increasing weight without decreasing after heating, and having excellent texture over time. When vegetables are treated only in saline solution or only sonicated, they lose weight after heating, the texture may rapidly deteriorate over time, and they may not have antioxidant activity. In addition, unlike the present invention, when vegetables are treated with ultrasonic waves and then treated with saline solution, the antioxidant activity is low and the texture may not be excellent over time.
상기 염수용액은 물 100 중량부에 대하여 염이 1 내지 10 중량부, 바람직하게는 2 내지 5 중량부로 용해된 것으로서, 염의 함량이 상기 하한치 미만인 경우에는 초음파와 함께 처리하더라도 가열 후 중량이 감소되고 항산화능이 낮을 수 있으며, 상기 상한치 초과인 경우에는 시간의 흐름에 따라 조직감이 급격히 저하될 수 있다.The saline solution is dissolved in 1 to 10 parts by weight, preferably 2 to 5 parts by weight of salt with respect to 100 parts by weight of water. The texture may be low, and if it exceeds the upper limit, the texture may deteriorate rapidly over time.
상기 염으로는 채소를 처리한 수 있는 염이라면 특별히 한정되지 않지만, 바람직하게는 염화나트륨, 염화칼륨, 인산칼륨, 젖산칼슘, 황산칼슘 및 구연산나트륨으로 이루어진 군에서 선택된 1종 이상을 들 수 있다.The salt is not particularly limited as long as it can be used to treat vegetables, but preferably includes at least one selected from the group consisting of sodium chloride, potassium chloride, potassium phosphate, calcium lactate, calcium sulfate and sodium citrate.
상기 채소는 90 내지 150 ℃, 바람직하게는 100 내지 120 ℃의 염수용액에 1 내지 10분, 바람직하게는 2 내지 5분 동안 침지시켜 처리된다. 채소를 처리하는 온도 및 시간이 상기 하한치 미만인 경우에는 초음파와 함께 처리하더라도 가열 후 중량이 감소될 수 있으며, 상기 상한치 초과인 경우에는 시간의 흐름에 따라 조직감이 급격히 저하될 수 있다.The vegetable is treated by soaking in a saline solution at 90 to 150°C, preferably 100 to 120°C for 1 to 10 minutes, preferably 2 to 5 minutes. If the temperature and time for processing vegetables are less than the lower limit, the weight may be reduced after heating even when treated with ultrasonic waves, and if the temperature and time for processing vegetables are greater than the upper limit, the texture may deteriorate rapidly over time.
다음으로, 상기 (B)단계에서는 상기 염수용액으로 처리된 채소를 초음파로 처리함으로써, 항산화능을 증가시키며 가열 후 중량이 감소되지 않고 유지되며 시간이 흘러도 조직감이 우수할 수 있다.Next, in the step (B), by treating the vegetables treated with the saline solution with ultrasonic waves, the antioxidant capacity is increased, the weight is maintained without decreasing after heating, and the texture can be excellent over time.
상기 초음파 처리는 20 내지 50 ℃, 바람직하게는 20 내지 40 ℃ 하에서 30 내지 60 Hz, 바람직하게는 40 내지 50 Hz의 주파수로 2 내지 10분, 바람직하게는 3 내지 6분 동안 수행된다.The ultrasonic treatment is performed at 20 to 50 °C, preferably 20 to 40 °C, at a frequency of 30 to 60 Hz, preferably 40 to 50 Hz for 2 to 10 minutes, preferably 3 to 6 minutes.
초음파의 온도가 상기 하한치 미만인 경우에는 항산화능이 향상되지 않을 수 있으며, 상기 상한치 초과인 경우에는 가열 후 중량이 감소하며 시간의 흐름에 따라 조직감이 급격히 저하될 수 있다.When the ultrasonic temperature is less than the lower limit, the antioxidant activity may not be improved, and when the temperature exceeds the upper limit, the weight decreases after heating, and the texture may deteriorate rapidly over time.
또한, 초음파의 주파수 및 시간이 상기 하한치 미만인 경우에는 항산화능이 향상되지 않을 수 있으며, 상기 상한치 초과인 경우에는 색도 및 시간의 흐름에 따라 조직감이 급격히 저하될 수 있다. In addition, when the frequency and time of ultrasonic waves are less than the lower limit value, the antioxidant activity may not be improved, and when the frequency and time of the ultrasonic wave are greater than the upper limit value, the texture may be rapidly deteriorated with the passage of time and chromaticity.
이와 같이, 기능성이 강화된 채소를 이용하여 식품을 제조할 수 있으며, 식품으로는 상기 채소를 포함하는 식품이라면 특별히 한정하지 않지만, 바람직하게는 이유식, 죽, 카레, 만두, 야채스프, 피자 및 비빔밥으로 이루어진 군에서 선택된 1종 이상을 들 수 있다. In this way, food can be prepared using the vegetable with enhanced functionality, and the food is not particularly limited as long as it contains the vegetable, but is preferably baby food, porridge, curry, dumplings, vegetable soup, pizza, and bibimbap. and at least one selected from the group consisting of
이하, 본 발명의 이해를 돕기 위하여 바람직한 실시예를 제시하나, 하기 실시예는 본 발명을 예시하는 것일 뿐 본 발명의 범주 및 기술사상 범위 내에서 다양한 변경 및 수정이 가능함은 당업자에게 있어서 명백한 것이며, 이러한 변형 및 수정이 첨부된 특허청구범위에 속하는 것도 당연한 것이다.Hereinafter, preferred embodiments are presented to aid understanding of the present invention, but the following examples are merely illustrative of the present invention, and various changes and modifications are possible within the scope and spirit of the present invention. It is obvious to those skilled in the art, It goes without saying that these variations and modifications fall within the scope of the appended claims.
채소의 종류별by type of vegetable
[당근][carrot]
대조군 1.control group 1.
2X2X1 cm의 크기로 절단한 무처리 당근을 구비하였다.Untreated carrots cut to a size of 2X2X1 cm were provided.
실시예 1. 염수용액+초음파Example 1. Saline Solution + Ultrasound
당근을 2X2X1 cm의 크기로 절단한 후 110 ℃의 염화나트륨 수용액(물 100 중량부에 염화나트륨 2 중량부 용해)에 3분 동안 침지시킨 다음 당근을 건져내어 20 ℃ 하에서 42 Hz의 주파수로 3분 동안 초음파 처리하여 전처리된 당근을 수득하였다.After cutting carrots into 2X2X1 cm size, immersed in 110 ℃ aqueous sodium chloride solution (dissolving 2 parts by weight of sodium chloride in 100 parts by weight of water) for 3 minutes, then scooped out carrots and ultrasonic waves at 20 ℃ at a frequency of 42 Hz for 3 minutes. treated to obtain pre-treated carrots.
비교예 1. 물Comparative Example 1. Water
당근을 2X2X1 cm의 크기로 절단한 후 110 ℃의 물에 3분 동안 침지시켜 전처리된 당근을 수득하였다.Carrots were cut to a size of 2X2X1 cm and then immersed in 110 °C water for 3 minutes to obtain pretreated carrots.
비교예 2. 산수용액Comparative Example 2. Acid water solution
당근을 2X2X1 cm의 크기로 절단한 후 110 ℃의 구연산 수용액(물 100 중량부에 구연산 4.5 중량부 용해)에 3분 동안 침지시켜 전처리된 당근을 수득하였다.Carrots were cut to a size of 2X2X1 cm and then immersed in an aqueous solution of citric acid at 110 °C (4.5 parts by weight of citric acid dissolved in 100 parts by weight of water) for 3 minutes to obtain pretreated carrots.
비교예 3. 염수용액Comparative Example 3. Saline solution
당근을 2X2X1 cm의 크기로 절단한 후 110 ℃의 염화나트륨 수용액(물 100 중량부에 염화나트륨 2 중량부 용해)에 3분 동안 침지시켜 전처리된 당근을 수득하였다.Carrots were cut to a size of 2X2X1 cm and then immersed in an aqueous solution of sodium chloride at 110 °C (dissolving 2 parts by weight of sodium chloride in 100 parts by weight of water) for 3 minutes to obtain pretreated carrots.
비교예 4. 초음파Comparative Example 4. Ultrasound
당근을 2X2X1 cm의 크기로 절단한 후 20 ℃ 하에서 42 Hz의 주파수로 3분 동안 초음파 처리하여 전처리된 당근을 수득하였다.Carrots were cut into a size of 2X2X1 cm and then ultrasonicated at 20 °C at a frequency of 42 Hz for 3 minutes to obtain pretreated carrots.
비교예 5. 물+초음파 Comparative Example 5. Water + Ultrasound
상기 실시예 1과 동일하게 실시하되, 염화나트륨 수용액 대신 물을 사용하여 전처리된 당근을 수득하였다. Carrots pretreated were obtained in the same manner as in Example 1, but using water instead of aqueous sodium chloride solution.
비교예 6. 산수용액+초음파 Comparative Example 6. Acid water solution + ultrasonic wave
상기 실시예 1과 동일하게 실시하되, 염화나트륨 수용액 대신 구연산 수용액(물 100 중량부에 구연산 4.5 중량부 용해)을 사용하여 전처리된 당근을 수득하였다. Carrots pretreated were obtained in the same manner as in Example 1, but using an aqueous solution of citric acid (dissolving 4.5 parts by weight of citric acid in 100 parts by weight of water) instead of the aqueous sodium chloride solution.
[고구마][sweet potato]
대조군 2.control group 2.
2X2X1 cm의 크기로 절단한 무처리 고구마를 구비하였다.Untreated sweet potatoes cut into a size of 2X2X1 cm were provided.
실시예 2. 염수용액+초음파Example 2. Saline solution + ultrasound
고구마를 2X2X1 cm의 크기로 절단한 후 110 ℃의 염화나트륨 수용액(물 100 중량부에 염화나트륨 2 중량부 용해)에 3분 동안 침지시킨 다음 고구마를 건져내어 20 ℃ 하에서 42 Hz의 주파수로 3분 동안 초음파 처리하여 전처리된 고구마를 수득하였다.After cutting the sweet potato into 2X2X1 cm size, immersed in 110 ℃ aqueous sodium chloride solution (dissolving 2 parts by weight of sodium chloride in 100 parts by weight of water) for 3 minutes, then scooped out the sweet potato and ultrasonicated it at 20 ℃ at a frequency of 42 Hz for 3 minutes. To obtain a pre-treated sweet potato.
비교예 7. 물Comparative Example 7. Water
고구마를 2X2X1 cm의 크기로 절단한 후 110 ℃의 물에 3분 동안 침지시켜 전처리된 고구마를 수득하였다.After cutting the sweet potato into a size of 2X2X1 cm, it was immersed in 110 ° C. water for 3 minutes to obtain a pretreated sweet potato.
비교예 8. 산수용액Comparative Example 8. Acid water solution
고구마를 2X2X1 cm의 크기로 절단한 후 110 ℃의 구연산 수용액(물 100 중량부에 구연산 4.5 중량부 용해)에 3분 동안 침지시켜 전처리된 고구마를 수득하였다.After cutting the sweet potato into a size of 2X2X1 cm, it was immersed in an aqueous solution of citric acid (4.5 parts by weight of citric acid dissolved in 100 parts by weight of water) at 110 ° C. for 3 minutes to obtain a pretreated sweet potato.
비교예 9. 염수용액Comparative Example 9. Saline solution
고구마를 2X2X1 cm의 크기로 절단한 후 110 ℃의 염화나트륨 수용액(물 100 중량부에 염화나트륨 2 중량부 용해)에 3분 동안 침지시켜 전처리된 고구마를 수득하였다.After cutting the sweet potato into a size of 2X2X1 cm, it was immersed in an aqueous solution of sodium chloride (dissolving 2 parts by weight of sodium chloride in 100 parts by weight of water) at 110 ° C. for 3 minutes to obtain a pretreated sweet potato.
비교예 10. 초음파Comparative Example 10. Ultrasound
고구마를 2X2X1 cm의 크기로 절단한 후 20 ℃ 하에서 42 Hz의 주파수로 3분 동안 초음파 처리하여 전처리된 고구마를 수득하였다.After cutting the sweet potato into a size of 2X2X1 cm, pre-treated sweet potato was obtained by ultrasonic treatment at 20 °C at a frequency of 42 Hz for 3 minutes.
비교예 11. 물+초음파 Comparative Example 11. Water + Ultrasound
상기 실시예 2와 동일하게 실시하되, 염화나트륨 수용액 대신 물을 사용하여 전처리된 고구마를 수득하였다. It was carried out in the same manner as in Example 2, but using water instead of aqueous sodium chloride solution to obtain pretreated sweet potatoes.
비교예 12. 산수용액+초음파 Comparative Example 12. Acid water solution + ultrasonic wave
상기 실시예 2와 동일하게 실시하되, 염화나트륨 수용액 대신 구연산 수용액(물 100 중량부에 구연산 4.5 중량부 용해)을 사용하여 전처리된 고구마를 수득하였다. The same procedure as in Example 2 was performed, but a pretreated sweet potato was obtained using an aqueous solution of citric acid (dissolving 4.5 parts by weight of citric acid in 100 parts by weight of water) instead of the aqueous sodium chloride solution.
[단호박][Sweet pumpkin]
대조군 3.control group 3.
과피와 종자를 제거한 후 2X2X1 cm의 크기로 절단한 무처리 단호박을 구비하였다.After removing the skin and seeds, untreated sweet pumpkins cut into 2X2X1 cm in size were provided.
실시예 3. 염수용액+초음파Example 3. Saline Solution + Ultrasound
과피와 종자를 제거한 단호박을 2X2X1 cm의 크기로 절단한 후 110 ℃의 염화나트륨 수용액(물 100 중량부에 염화나트륨 2 중량부 용해)에 3분 동안 침지시킨 다음 단호박을 건져내어 20 ℃ 하에서 42 Hz의 주파수로 3분 동안 초음파 처리하여 전처리된 단호박을 수득하였다.After removing the skin and seeds, cut the pumpkin into 2X2X1 cm size, immerse it in 110 ℃ aqueous sodium chloride solution (dissolving 2 parts by weight of sodium chloride in 100 parts by weight of water) for 3 minutes, then take out the pumpkin and use a frequency of 42 Hz under 20 ℃ Sonication was performed for 3 minutes to obtain pretreated sweet pumpkin.
비교예 13. 물Comparative Example 13. Water
과피와 종자를 제거한 단호박을 2X2X1 cm의 크기로 절단한 후 110 ℃의 물에 3분 동안 침지시켜 전처리된 단호박을 수득하였다.After removing the skin and seeds, the sweet pumpkin was cut into a size of 2X2X1 cm, and then immersed in 110 ° C. water for 3 minutes to obtain a pretreated sweet pumpkin.
비교예 14. 산수용액Comparative Example 14. Acid water solution
과피와 종자를 제거한 단호박을 2X2X1 cm의 크기로 절단한 후 110 ℃의 구연산 수용액(물 100 중량부에 구연산 4.5 중량부 용해)에 3분 동안 침지시켜 전처리된 단호박을 수득하였다.After removing the skin and seeds, the sweet pumpkin was cut into 2X2X1 cm in size, and then immersed in an aqueous solution of citric acid at 110 ° C (dissolving 4.5 parts by weight of citric acid in 100 parts by weight of water) for 3 minutes to obtain a pretreated sweet pumpkin.
비교예 15. 염수용액Comparative Example 15. Saline solution
과피와 종자를 제거한 단호박을 2X2X1 cm의 크기로 절단한 후 110 ℃의 염화나트륨 수용액(물 100 중량부에 염화나트륨 2 중량부 용해)에 3분 동안 침지시켜 전처리된 단호박을 수득하였다.After removing the skin and seeds, the sweet pumpkin was cut into 2X2X1 cm in size, and then immersed in an aqueous sodium chloride solution at 110 ° C (dissolving 2 parts by weight of sodium chloride in 100 parts by weight of water) for 3 minutes to obtain a pretreated sweet pumpkin.
비교예 16. 초음파Comparative Example 16. Ultrasound
과피와 종자를 제거한 단호박을 2X2X1 cm의 크기로 절단한 후 20 ℃ 하에서 42 Hz의 주파수로 3분 동안 초음파 처리하여 전처리된 단호박을 수득하였다.After removing the skin and seeds, the sweet pumpkin was cut into a size of 2X2X1 cm, and then ultrasonicated for 3 minutes at a frequency of 42 Hz at 20 ° C. to obtain a pretreated sweet pumpkin.
비교예 17. 물+초음파 Comparative Example 17. Water + Ultrasound
상기 실시예 3과 동일하게 실시하되, 염화나트륨 수용액 대신 물을 사용하여 전처리된 단호박을 수득하였다. It was carried out in the same manner as in Example 3, but using water instead of aqueous sodium chloride solution to obtain pretreated sweet pumpkin.
비교예 18. 산수용액+초음파 Comparative Example 18. Acid water solution + ultrasonic wave
상기 실시예 3과 동일하게 실시하되, 염화나트륨 수용액 대신 구연산 수용액(물 100 중량부에 구연산 4.5 중량부 용해)을 사용하여 전처리된 단호박을 수득하였다. The same procedure as in Example 3 was performed, but a pretreated sweet pumpkin was obtained using an aqueous solution of citric acid (dissolving 4.5 parts by weight of citric acid in 100 parts by weight of water) instead of the aqueous sodium chloride solution.
[양배추][cabbage]
대조군 4.control group 4.
2X2X1 cm의 크기로 절단한 무처리 양배추를 구비하였다.Untreated cabbage cut to a size of 2X2X1 cm was provided.
실시예 4. 염수용액+초음파Example 4. Saline Solution + Ultrasound
양배추를 2X2X1 cm의 크기로 절단한 후 110 ℃의 염화나트륨 수용액(물 100 중량부에 염화나트륨 2 중량부 용해)에 3분 동안 침지시킨 다음 양배추를 건져내어 20 ℃ 하에서 42 Hz의 주파수로 3분 동안 초음파 처리하여 전처리된 양배추를 수득하였다.After cutting the cabbage into 2X2X1 cm size, immersed in 110 ℃ aqueous sodium chloride solution (dissolving 2 parts by weight of sodium chloride in 100 parts by weight of water) for 3 minutes, then scooped out the cabbage and ultrasonic waves at 20 ℃ at a frequency of 42 Hz for 3 minutes. treated to obtain pretreated cabbage.
비교예 19. 물Comparative Example 19. Water
양배추를 2X2X1 cm의 크기로 절단한 후 110 ℃의 물에 3분 동안 침지시켜 전처리된 양배추를 수득하였다.Cabbage was cut to a size of 2X2X1 cm and then immersed in 110 °C water for 3 minutes to obtain a pretreated cabbage.
비교예 20. 산수용액Comparative Example 20. Acid water solution
양배추를 2X2X1 cm의 크기로 절단한 후 110 ℃의 구연산 수용액(물 100 중량부에 구연산 4.5 중량부 용해)에 3분 동안 침지시켜 전처리된 양배추를 수득하였다.Cabbage was cut into a size of 2X2X1 cm and then immersed in an aqueous solution of citric acid at 110 °C (4.5 parts by weight of citric acid dissolved in 100 parts by weight of water) for 3 minutes to obtain pretreated cabbage.
비교예 21. 염수용액Comparative Example 21. Saline solution
양배추를 2X2X1 cm의 크기로 절단한 후 110 ℃의 염화나트륨 수용액(물 100 중량부에 염화나트륨 2 중량부 용해)에 3분 동안 침지시켜 전처리된 양배추를 수득하였다.Cabbage was cut into a size of 2X2X1 cm and then immersed in an aqueous solution of sodium chloride at 110 °C (dissolving 2 parts by weight of sodium chloride in 100 parts by weight of water) for 3 minutes to obtain pretreated cabbage.
비교예 22. 초음파Comparative Example 22. Ultrasound
양배추를 2X2X1 cm의 크기로 절단한 후 20 ℃ 하에서 42 Hz의 주파수로 3분 동안 초음파 처리하여 전처리된 양배추를 수득하였다.Cabbage was cut into a size of 2X2X1 cm and then ultrasonicated at 20 °C at a frequency of 42 Hz for 3 minutes to obtain pretreated cabbage.
비교예 23. 물+초음파 Comparative Example 23. Water + Ultrasound
상기 실시예 4와 동일하게 실시하되, 염화나트륨 수용액 대신 물을 사용하여 전처리된 양배추를 수득하였다. Carried out in the same manner as in Example 4, but using water instead of aqueous sodium chloride solution to obtain pretreated cabbage.
비교예 24. 산수용액+초음파 Comparative Example 24. Acid water solution + ultrasound
상기 실시예 4와 동일하게 실시하되, 염화나트륨 수용액 대신 구연산 수용액(물 100 중량부에 구연산 4.5 중량부 용해)을 사용하여 전처리된 양배추를 수득하였다. In the same manner as in Example 4, but using an aqueous solution of citric acid (dissolving 4.5 parts by weight of citric acid in 100 parts by weight of water) instead of the aqueous sodium chloride solution, pretreated cabbage was obtained.
<시험예 Ⅰ><Test Example Ⅰ>
각 채소 25 g에 100 mL의 70 중량% 에탄올을 첨가하여 100 rpm으로 20 ℃에서 24시간 동안 shaking incubator(SI-900R, Jeio Tech, Kimpo, Korea)에서 추출하였고, 추출액을 여과하여 2배로 희석하여 시료액으로 사용하였다. 100 mL of 70% by weight ethanol was added to 25 g of each vegetable, extracted at 100 rpm at 20 ° C for 24 hours in a shaking incubator (SI-900R, Jeio Tech, Kimpo, Korea), and the extract was filtered and diluted twice. It was used as a sample solution.
시험예 1. 총 페놀화합물 함량 및 총 플라보노이드 함량의 측정Test Example 1. Measurement of total phenolic compound content and total flavonoid content
1-1. 총 페놀화합물 함량(mg GAE/100g): 총 페놀 함량분석은 Folin-Ciocalteau colorimetric method(Choi 등 2006)을 변형하여 분석하였다. 각각의 추출물 10 μL에 증류수 500 μL를 혼합한 후 folin-ciocalteu's reagent(sigma Co., St Louis, MO, USA) 500 μL를 넣고 혼합하였다. 포화 Na2CO3 150 μL를 넣고 혼합한 후 증류수 290 μL와 혼합하여 상온에서 2시간 동안 반응시켰다. 반응 후 765 nm에서 흡광도를 측정하였으며, 표준물질은 gallic acid를 사용하였다.1-1. Total phenolic compound content (mg GAE/100g): The total phenolic content was analyzed by modifying the Folin-Ciocalteau colorimetric method (Choi et al. 2006). After mixing 500 μL of distilled water with 10 μL of each extract, 500 μL of folin-ciocalteu's reagent (Sigma Co., St Louis, MO, USA) was added and mixed. After adding 150 μL of saturated Na 2 CO 3 and mixing, the mixture was mixed with 290 μL of distilled water and reacted at room temperature for 2 hours. After the reaction, absorbance was measured at 765 nm, and gallic acid was used as a standard.
1-2. 총 플라보노이드 함량(mg QE/100g): 총 플라보노이드 함량은 Zhishen(1999) 등의 방법을 변형하여 측정하였다. 추출물 100 μL에 증류수 500 μL와 5% NaNO2 30 μL를 혼합한 후 6분 동안 상온에서 반응시킨 다음 10% AlCl3 60 μL를 혼합하고 5분 동안 상온에서 반응시켰다. 1 M NaOH 200 μL와 증류수 110 μL를 차례로 혼합한 후 4,000 rpm, 4 ℃, 5분간 원심분리시켜 96 well plate에 상등액 200 μL 씩 옮긴 후 510 nm에서 흡광도를 측정하였다. 표준물질로는 quercertin(sigma Co., St Louis, MO, USA)을 사용하였다.1-2. Total flavonoid content (mg QE/100 g): The total flavonoid content was measured by modifying the method of Zhishen (1999) et al. 500 μL of distilled water and 30 μL of 5% NaNO 2 were mixed with 100 μL of the extract, reacted at room temperature for 6 minutes, and then 60 μL of 10% AlCl 3 was mixed and reacted at room temperature for 5 minutes. After mixing 200 μL of 1 M NaOH and 110 μL of distilled water in turn, centrifugation was performed at 4,000 rpm, 4 ° C. for 5 minutes, and 200 μL of the supernatant was transferred to a 96 well plate, and the absorbance was measured at 510 nm. As a standard material, quercertin (Sigma Co., St Louis, MO, USA) was used.
도 1은 대조군 1, 실시예 1 및 비교예 1 내지 6의 전처리된 당근의 총 페놀화합물 함량 및 총 플라보노이드 함량을 나타낸 그래프이며; 도 2는 대조군 2, 실시예 2 및 비교예 7 내지 12의 전처리된 고구마의 총 페놀화합물 함량 및 총 플라보노이드 함량을 나타낸 그래프이고; 도 3은 대조군 3, 실시예 3 및 비교예 13 내지 18의 전처리된 단호박의 총 페놀화합물 함량 및 총 플라보노이드 함량을 나타낸 그래프이며; 도 4는 대조군 4, 실시예 4 및 비교예 19 내지 24의 전처리된 양배추의 총 페놀화합물 함량 및 총 플라보노이드 함량을 나타낸 그래프이다.1 is a graph showing the total phenolic compound content and total flavonoid content of pretreated carrots of Control 1, Example 1 and Comparative Examples 1 to 6; Figure 2 is a graph showing the total phenolic compound content and total flavonoid content of pretreated sweet potatoes of Control 2, Example 2 and Comparative Examples 7 to 12; Figure 3 is a graph showing the total phenolic compound content and total flavonoid content of pretreated sweet pumpkins of Control 3, Example 3 and Comparative Examples 13 to 18; Figure 4 is a graph showing the total phenolic compound content and total flavonoid content of pretreated cabbages of Control 4, Example 4 and Comparative Examples 19 to 24.
도 1 내지 도 4에 도시된 바와 같이, 염수용액에서 처리한 후 초음파로 처리한 실시예 1 내지 4가 각각의 대조군 및 비교예의 다른 군에 비하여 총 페놀화합물 함량 및 총 플라보노이드 함량이 높은 것을 확인하였다.As shown in Figures 1 to 4, it was confirmed that Examples 1 to 4 treated with ultrasonic waves after treatment in saline solution had higher total phenolic compound content and total flavonoid content than the control group and the other groups of Comparative Examples. .
시험예 2. ABTS+ 라디칼 소거활성 및 DPPH 라디칼 소거활성 측정Test Example 2. Measurement of ABTS+ radical scavenging activity and DPPH radical scavenging activity
2-1. ABTS+ 라디칼 소거활성: ABTS+ 소거 활성은 Van den Berg 등(1999)의 방법을 변형하여 측정하였다. ABTS+ 라디칼 소거활성은 2.5 mM ABTS(2,2'-azino-bis 3-ethylbenzothiazolin-6sulfonic acid)와 1 mM AAPH(2,2'-azobis(2-amidinopropane) dihydrochloride)를 혼합하고 68 ℃에서 반응시킨 후 O.D. 값이 734 nm에서 0.7인 것을 확인한 다음에 실험을 진행하였다. 각 시료 4 μL와 ABTS 196 μL를 혼합하고 30 ℃에서 10분 동안 방치 후 734 nm에서 측정하였다.2-1. ABTS+ radical scavenging activity: ABTS+ scavenging activity was measured by modifying the method of Van den Berg et al. (1999). ABTS+ radical scavenging activity was obtained by mixing 2.5 mM ABTS (2,2'-azino-bis 3-ethylbenzothiazolin-6sulfonic acid) and 1 mM AAPH (2,2'-azobis (2-amidinopropane) dihydrochloride) and reacting at 68 ° C. After the O.D. After confirming that the value was 0.7 at 734 nm, the experiment was performed. 4 μL of each sample and 196 μL of ABTS were mixed, left at 30° C. for 10 minutes, and then measured at 734 nm.
2-2. DPPH 라디칼 소거활성: DPPH 라디칼 소거 검정은 Blois MS(1958)의 방법을 이용하였다. DPPH 라디칼 소거능은 시료액 200 μL에 0.8 mL의 에탄올에 용해시킨 350 μM DPPH 용액을 가하여 10초 동안 혼합한 후 20분 동안 상온의 암실에 방치한 다음 517 nm에서 흡광도를 측정하였다. 대조구와 시료의 흡광도 차이를 백분율(%)로 구하였다. 2-2. DPPH radical scavenging activity: DPPH radical scavenging assay was performed using the method of Blois MS (1958). DPPH radical scavenging ability was measured by adding 350 μM DPPH solution dissolved in 0.8 mL of ethanol to 200 μL of the sample solution, mixing for 10 seconds, leaving it in the dark room at room temperature for 20 minutes, and then measuring absorbance at 517 nm. The difference in absorbance between the control and the sample was obtained as a percentage (%).
도 5는 대조군 1, 실시예 1 및 비교예 1 내지 6의 전처리된 당근의 ABTS+ 라디칼 소거활성 및 DPPH 라디칼 소거활성을 나타낸 그래프이고; 도 6은 대조군 2, 실시예 2 및 비교예 7 내지 12의 전처리된 고구마의 ABTS+ 라디칼 소거활성 및 DPPH 라디칼 소거활성을 나타낸 그래프이며; 도 7은 대조군 3, 실시예 3 및 비교예 12 내지 18의 전처리된 단호박의 ABTS+ 라디칼 소거활성 및 DPPH 라디칼 소거활성을 나타낸 그래프이고; 도 8은 대조군 4, 실시예 4 및 비교예 13 내지 24의 전처리된 양배추의 ABTS+ 라디칼 소거활성 및 DPPH 라디칼 소거활성을 나타낸 그래프이다.5 is a graph showing ABTS+ radical scavenging activity and DPPH radical scavenging activity of pretreated carrots of Control 1, Example 1, and Comparative Examples 1 to 6; 6 is a graph showing ABTS+ radical scavenging activity and DPPH radical scavenging activity of pretreated sweet potatoes of Control 2, Example 2, and Comparative Examples 7 to 12; 7 is a graph showing ABTS+ radical scavenging activity and DPPH radical scavenging activity of pretreated sweet pumpkins of Control 3, Example 3 and Comparative Examples 12 to 18; 8 is a graph showing ABTS+ radical scavenging activity and DPPH radical scavenging activity of pretreated cabbages of Control 4, Example 4 and Comparative Examples 13 to 24.
도 5 내지 도 8에 도시된 바와 같이, 염수용액에서 처리한 후 초음파로 처리한 실시예 1 내지 4가 각각의 대조군 및 비교예의 다른 군에 비하여 ABTS+ 라디칼 소거활성 및 DPPH 라디칼 소거활성이 높은 것을 확인하였다.As shown in Figures 5 to 8, it was confirmed that Examples 1 to 4 treated with ultrasonic waves after treatment in saline solution had higher ABTS+ radical scavenging activity and DPPH radical scavenging activity than the control group and the other groups of Comparative Examples, respectively. did
따라서, 실시예 1 내지 4의 전처리된 당근, 고구마, 단호박 및 양배추는 다른 군에 비하여 항산화활성이 우수한 것을 확인하였다.Therefore, it was confirmed that the pretreated carrots, sweet potatoes, sweet pumpkins and cabbages of Examples 1 to 4 had superior antioxidant activity compared to the other groups.
시험예 3. 가열감량, 수분함량, pH 및 색도 측정Test Example 3. Measurement of loss on heating, water content, pH and color
3-1. 가열감량: 가열감량은 하기 [수학식 1]에 의해 계산하였다.3-1. Heating loss: Heating loss was calculated by the following [Equation 1].
[수학식 1][Equation 1]
가열감량(%) = [(처리 전 시료 무게 - 처리 후 시료 무게)/처리 전 시료 무게] X 100 Heat loss (%) = [(sample weight before treatment - sample weight after treatment)/sample weight before treatment] X 100
3-2. 수분함량: 수분함량은 105 ℃에서 상압 건조하여 측정하였다.3-2. Moisture content: Moisture content was measured by drying under normal pressure at 105 °C.
3-3. pH: pH는 시료 5 g과 증류수 45 mL를 넣고 교반시킨 후 여과(Whatman No. 2)한 여액을 pH meter(Corning 340, Mettler Toledo, Burrington, UK)를 이용하여 측정하였다. pH는 각각 5회 측정하여 평균값±표준편차로 나타내었다.3-3. pH: pH was measured using a pH meter (Corning 340, Mettler Toledo, Burrington, UK) for the filtrate obtained by adding 5 g of sample and 45 mL of distilled water, stirring, and filtering (Whatman No. 2). pH was measured 5 times, respectively, and expressed as an average value ± standard deviation.
3-4. 색도: 색도는 시료를 분쇄하여 Hunter 색도계(CR-400, Konica Minolta Sensing Inc., Osaka, Japan)로 명도(L, lightness), 적색도(a, redness), 황색도(b, yellowness)를 5회 반복 측정하여 평균값을 나타냈으며, 표준백판 값은 L : 93.32, a : -0.36, b : 2.52 이다.3-4. Chromaticity: For chromaticity, samples were pulverized and measured with a Hunter colorimeter (CR-400, Konica Minolta Sensing Inc., Osaka, Japan) for lightness (L, lightness), redness (a, redness), and yellowness (b, yellowness) by 5 The average value was shown by repeated measurements, and the standard whiteboard value was L: 93.32, a: -0.36, b: 2.52.
(%)heating loss
(%)
(%)moisture content
(%)
위 표 1에 나타낸 바와 같이, 본 발명의 실시예 1 내지 4에 따라 제조된 각각의 전처리 당근, 고구마, 단호박 및 양배추은 모두 가열 후 중량이 감소하지 않음을 확인하였다.As shown in Table 1 above, it was confirmed that each of the pre-treated carrots, sweet potatoes, sweet pumpkins and cabbages prepared according to Examples 1 to 4 of the present invention did not decrease in weight after heating.
또한, 실시예 1의 전처리 당근은 수분함량, pH, 명도가 대조군 1과 유사하고 비교예 1 내지 6에 비하여 pH 및 색도가 우수한 것을 확인하였으며; 실시예 2의 전처리 고구마는 수분함량, pH, 명도, 적색도가 대조군 2와 유사하고 비교예 7 내지 12에 비하여 pH 및 색도가 우수한 것을 확인하였고; 실시예 3의 전처리 단호박은 수분함량, pH, 명도, 적색도, 황색도가 대조군 3과 유사하고 비교예 13 내지 18에 비하여 pH 및 색도가 우수한 것을 확인하였으며; 실시예 4의 전처리 양배추는 수분함량, pH, 명도, 적색도, 황색도가 대조군 4와 유사하고 비교예 19 내지 24에 비하여 pH 및 색도가 우수한 것을 확인하였다. In addition, it was confirmed that the pretreated carrots of Example 1 were similar in moisture content, pH, and brightness to Control 1 and superior in pH and color compared to Comparative Examples 1 to 6; It was confirmed that the pretreated sweet potato of Example 2 was similar in moisture content, pH, brightness, and redness to that of Control 2, and was superior in pH and color to Comparative Examples 7 to 12; It was confirmed that the pretreated sweet pumpkin of Example 3 was similar to the control group 3 in moisture content, pH, brightness, redness, and yellowness, and excellent in pH and color compared to Comparative Examples 13 to 18; It was confirmed that the pre-treated cabbage of Example 4 was similar in moisture content, pH, brightness, redness, and yellowness to the control group 4, and excellent in pH and color compared to Comparative Examples 19 to 24.
시험예 4. 조직감 측정Test Example 4. Texture measurement
실시예 및 비교예에서 제조된 채소를 30 ℃에서 보관하면서 texture analyzer로 경도(Hardness, kg)를 측정하여 하기 [표 2]에 나타내었다. 경도 측정용 프로브는 50 mm를 이용하였다. The hardness (Hardness, kg) of the vegetables prepared in Examples and Comparative Examples was measured with a texture analyzer while being stored at 30 ° C, and shown in [Table 2]. A probe for hardness measurement was 50 mm.
위 표 2에 나타낸 바와 같이, 본 발명의 실시예 1 내지 4에 따라 제조된 각각의 전처리 당근, 고구마, 단호박 및 양배추는 30일 후에도 조직감이 많이 저하되지 않으나, 비교예 1 내지 24는 시간이 흐름에 따라 조직감이 급속도로 저하되는 것을 확인하였다. 특히 물로만 처리한 군은 측정 중간에 부패가 진행되어 측정을 중단하였다. As shown in Table 2 above, each of the pre-treated carrots, sweet potatoes, sweet pumpkins, and cabbages prepared according to Examples 1 to 4 of the present invention did not deteriorate much after 30 days, but Comparative Examples 1 to 24 showed the passage of time. As a result, it was confirmed that the texture was rapidly deteriorated. In particular, in the group treated only with water, decay progressed in the middle of the measurement, so the measurement was stopped.
시험예 5. 관능 검사Test Example 5. Sensory test
실시예 및 비교예에서 제조된 전처리된 채소를 전문패널 20명에게 시식하게 한 후 9점 척도법(정도가 클수록 9점에 가까움)으로 관능검사를 실시하여 평균값을 구하였으며, 이를 하기 [표 3]에 나타내었다.After having 20 professional panelists sample the pretreated vegetables prepared in Examples and Comparative Examples, a sensory test was performed using a 9-point scale method (the higher the degree, the closer to 9 points) to obtain the average value, which is shown in [Table 3] shown in
-외관, 맛, 씹힘성 및 전반적인 기호도: 1=매우 나쁘다, 9점=매우 좋다- Appearance, taste, chewiness and overall acceptability: 1 = very bad, 9 points = very good
위 표 3에 나타낸 바와 같이, 본 발명의 실시예 1 내지 4에 따라 제조된 각각의 전처리 당근, 고구마, 단호박 및 양배추는 다른 군에 비하여 외관, 맛, 씹힘성 및 전반적인 기호도가 우수한 것을 확인하였다.As shown in Table 3 above, it was confirmed that each of the pre-treated carrots, sweet potatoes, sweet pumpkins and cabbages prepared according to Examples 1 to 4 of the present invention were superior in appearance, taste, chewiness and overall preference compared to other groups.
초음파 처리시 온도 별By temperature during sonication
실시예 1. 20 ℃Example 1. 20 ℃
상기 실시예 1의 전처리된 당근을 이용하였다.The pretreated carrots of Example 1 were used.
실시예 5. 40 ℃Example 5. 40° C.
상기 실시예 1과 동일하게 실시하되, 초음파 처리 시 온도를 40 ℃로 하여 전처리된 당근을 수득하였다.It was carried out in the same manner as in Example 1, but the temperature was set to 40 ° C. during ultrasonic treatment to obtain pre-treated carrots.
비교예 25. 60 ℃Comparative Example 25. 60 ℃
상기 실시예 1과 동일하게 실시하되, 초음파 처리 시 온도를 60 ℃로 하여 전처리된 당근을 수득하였다.It was carried out in the same manner as in Example 1, but the temperature was set to 60 ° C. during ultrasonic treatment to obtain pre-treated carrots.
<시험예 Ⅱ><Test Example Ⅱ>
각 채소 25 g에 100 mL의 70 중량% 에탄올을 첨가하여 100 rpm으로 20 ℃에서 24시간 동안 shaking incubator(SI-900R, Jeio Tech, Kimpo, Korea)에서 추출하였고, 추출액을 여과하여 2배로 희석하여 시료액으로 사용하였다. 100 mL of 70% by weight ethanol was added to 25 g of each vegetable, extracted at 100 rpm at 20 ° C for 24 hours in a shaking incubator (SI-900R, Jeio Tech, Kimpo, Korea), and the extract was filtered and diluted twice. It was used as a sample solution.
시험예 6. 총 페놀화합물 함량 및 총 플라보노이드 함량의 측정Test Example 6. Measurement of total phenolic compound content and total flavonoid content
상기 시험예 1과 동일한 방법으로 측정하였다.It was measured in the same way as in Test Example 1.
(mg QE/100g)Total flavonoid content
(mg QE/100g)
위 표 4에 나타낸 바와 같이, 본 발명의 실시예 1 및 5에 따라 제조된 전처리 당근은 초음파 처리 시 60 ℃에서 수행한 비교예 25에 비하여 총 페놀화합물 함량 및 총 플라보노이드 함량이 높은 것을 확인하였다.As shown in Table 4 above, it was confirmed that the pre-treated carrots prepared according to Examples 1 and 5 of the present invention had higher total phenolic compound content and total flavonoid content than Comparative Example 25 performed at 60 ° C. during sonication.
특히, 실시예 5의 당근이 실시예 1의 당근에 비하여 총 페놀화합물 함량 및 총 플라보노이드 함량이 높은 것을 확인하였다.In particular, it was confirmed that the total phenolic compound content and the total flavonoid content of the carrot of Example 5 were higher than that of the carrot of Example 1.
이러한 결과는 고구마, 단호박 및 양배추에서도 동일하게 나타났다.These results were the same in sweet potato, sweet pumpkin and cabbage.
시험예 7. ABTS+ 라디칼 소거활성 및 DPPH 라디칼 소거활성 측정Test Example 7. Measurement of ABTS+ radical scavenging activity and DPPH radical scavenging activity
상기 시험예 2와 동일한 방법으로 측정하였다.It was measured in the same way as in Test Example 2.
위 표 5에 나타낸 바와 같이, 본 발명의 실시예 1 및 5에 따라 제조된 전처리 당근은 초음파 처리 시 60 ℃에서 수행한 비교예 25에 비하여 ABTS+ 라디칼 소거활성 및 DPPH 라디칼 소거활성이 높은 것을 확인하였다.As shown in Table 5 above, it was confirmed that the pretreated carrots prepared according to Examples 1 and 5 of the present invention had higher ABTS+ radical scavenging activity and DPPH radical scavenging activity than Comparative Example 25 performed at 60 ° C. during sonication. .
특히, 실시예 5의 당근이 실시예 1의 당근에 비하여 ABTS+ 라디칼 소거활성 및 DPPH 라디칼 소거활성이 높은 것을 확인하였다.In particular, it was confirmed that the carrot of Example 5 had higher ABTS+ radical scavenging activity and DPPH radical scavenging activity than that of the carrot of Example 1.
이러한 결과는 고구마, 단호박 및 양배추에서도 동일하게 나타났다.These results were the same in sweet potato, sweet pumpkin and cabbage.
Claims (12)
(B) 상기 염수용액으로 처리된 채소를 초음파로 처리하는 단계;를 포함하며,
상기 (A)단계에서 염수용액은 염화나트륨, 염화칼륨, 인산칼륨, 젖산칼슘, 황산칼슘 및 구연산나트륨으로 이루어진 군에서 선택된 1종 이상의 염이 물에 용해된 것이고,
상기 (B)단계에서 초음파 처리는 30 내지 60 Hz의 주파수로 20 내지 50 ℃ 하에서 2 내지 10분 동안 수행되는 것을 특징으로 하는 기능성 강화를 위한 채소의 전처리 방법.(A) treating vegetables by immersing them in a saline solution at 90 to 150 ° C. for 1 to 10 minutes; and
(B) treating vegetables treated with the saline solution with ultrasonic waves;
In step (A), the saline solution is one in which at least one salt selected from the group consisting of sodium chloride, potassium chloride, potassium phosphate, calcium lactate, calcium sulfate and sodium citrate is dissolved in water,
In step (B), the ultrasonic treatment is performed for 2 to 10 minutes at 20 to 50 ° C. at a frequency of 30 to 60 Hz.
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