KR20160118862A - The red pepper paste containing powder of mistletoe and method of preparation thereof - Google Patents
The red pepper paste containing powder of mistletoe and method of preparation thereof Download PDFInfo
- Publication number
- KR20160118862A KR20160118862A KR1020150047725A KR20150047725A KR20160118862A KR 20160118862 A KR20160118862 A KR 20160118862A KR 1020150047725 A KR1020150047725 A KR 1020150047725A KR 20150047725 A KR20150047725 A KR 20150047725A KR 20160118862 A KR20160118862 A KR 20160118862A
- Authority
- KR
- South Korea
- Prior art keywords
- mistletoe
- red pepper
- powder
- kochujang
- antioxidant
- Prior art date
Links
- 235000014066 European mistletoe Nutrition 0.000 title claims abstract description 56
- 235000012300 Rhipsalis cassutha Nutrition 0.000 title claims abstract description 56
- 239000000843 powder Substances 0.000 title claims abstract description 32
- 240000004160 Capsicum annuum Species 0.000 title claims abstract description 22
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 title claims abstract description 22
- 235000007862 Capsicum baccatum Nutrition 0.000 title claims abstract description 22
- 239000001728 capsicum frutescens Substances 0.000 title claims abstract description 22
- 238000000034 method Methods 0.000 title claims abstract description 18
- 238000002360 preparation method Methods 0.000 title description 2
- 244000152640 Rhipsalis cassutha Species 0.000 title 1
- 241000221012 Viscum Species 0.000 claims abstract description 56
- 230000003078 antioxidant effect Effects 0.000 claims abstract description 26
- 239000003963 antioxidant agent Substances 0.000 claims abstract description 23
- 150000001413 amino acids Chemical class 0.000 claims abstract description 10
- 238000002156 mixing Methods 0.000 claims abstract description 7
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 7
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 7
- 240000007594 Oryza sativa Species 0.000 claims description 18
- 235000007164 Oryza sativa Nutrition 0.000 claims description 18
- 235000009566 rice Nutrition 0.000 claims description 18
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 235000013312 flour Nutrition 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 7
- 150000003839 salts Chemical class 0.000 claims description 7
- 241000221013 Viscum album Species 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 4
- 230000007760 free radical scavenging Effects 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 2
- 239000003643 water by type Substances 0.000 claims description 2
- 235000007516 Chrysanthemum Nutrition 0.000 claims 1
- 244000189548 Chrysanthemum x morifolium Species 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 6
- 230000000694 effects Effects 0.000 abstract description 4
- 102000004169 proteins and genes Human genes 0.000 abstract description 4
- 108090000623 proteins and genes Proteins 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 230000007774 longterm Effects 0.000 abstract 1
- 235000006708 antioxidants Nutrition 0.000 description 17
- 229940024606 amino acid Drugs 0.000 description 8
- 238000004519 manufacturing process Methods 0.000 description 6
- 230000002292 Radical scavenging effect Effects 0.000 description 5
- 238000000605 extraction Methods 0.000 description 5
- 239000000654 additive Substances 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 3
- 238000002835 absorbance Methods 0.000 description 3
- 230000000996 additive effect Effects 0.000 description 3
- 201000011510 cancer Diseases 0.000 description 3
- MGJZITXUQXWAKY-UHFFFAOYSA-N diphenyl-(2,4,6-trinitrophenyl)iminoazanium Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1N=[N+](C=1C=CC=CC=1)C1=CC=CC=C1 MGJZITXUQXWAKY-UHFFFAOYSA-N 0.000 description 3
- 235000020776 essential amino acid Nutrition 0.000 description 3
- 239000003797 essential amino acid Substances 0.000 description 3
- 206010003210 Arteriosclerosis Diseases 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 240000005979 Hordeum vulgare Species 0.000 description 2
- 235000007340 Hordeum vulgare Nutrition 0.000 description 2
- 206010020772 Hypertension Diseases 0.000 description 2
- KZSNJWFQEVHDMF-BYPYZUCNSA-N L-valine Chemical compound CC(C)[C@H](N)C(O)=O KZSNJWFQEVHDMF-BYPYZUCNSA-N 0.000 description 2
- 206010028980 Neoplasm Diseases 0.000 description 2
- KZSNJWFQEVHDMF-UHFFFAOYSA-N Valine Natural products CC(C)C(N)C(O)=O KZSNJWFQEVHDMF-UHFFFAOYSA-N 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 208000011775 arteriosclerosis disease Diseases 0.000 description 2
- 239000012153 distilled water Substances 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 230000007062 hydrolysis Effects 0.000 description 2
- 238000006460 hydrolysis reaction Methods 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 241000894007 species Species 0.000 description 2
- 239000010902 straw Substances 0.000 description 2
- 239000006228 supernatant Substances 0.000 description 2
- QAIPRVGONGVQAS-DUXPYHPUSA-N trans-caffeic acid Chemical compound OC(=O)\C=C\C1=CC=C(O)C(O)=C1 QAIPRVGONGVQAS-DUXPYHPUSA-N 0.000 description 2
- 239000004474 valine Substances 0.000 description 2
- ACEAELOMUCBPJP-UHFFFAOYSA-N (E)-3,4,5-trihydroxycinnamic acid Natural products OC(=O)C=CC1=CC(O)=C(O)C(O)=C1 ACEAELOMUCBPJP-UHFFFAOYSA-N 0.000 description 1
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 240000009226 Corylus americana Species 0.000 description 1
- 235000001543 Corylus americana Nutrition 0.000 description 1
- 235000007466 Corylus avellana Nutrition 0.000 description 1
- 229920000742 Cotton Polymers 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 229920002527 Glycogen Polymers 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- AGPKZVBTJJNPAG-WHFBIAKZSA-N L-isoleucine Chemical compound CC[C@H](C)[C@H](N)C(O)=O AGPKZVBTJJNPAG-WHFBIAKZSA-N 0.000 description 1
- ROHFNLRQFUQHCH-YFKPBYRVSA-N L-leucine Chemical compound CC(C)C[C@H](N)C(O)=O ROHFNLRQFUQHCH-YFKPBYRVSA-N 0.000 description 1
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 description 1
- ROHFNLRQFUQHCH-UHFFFAOYSA-N Leucine Natural products CC(C)CC(N)C(O)=O ROHFNLRQFUQHCH-UHFFFAOYSA-N 0.000 description 1
- 241000221040 Loranthaceae Species 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 235000005135 Micromeria juliana Nutrition 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 241000722363 Piper Species 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 240000002114 Satureja hortensis Species 0.000 description 1
- 235000007315 Satureja hortensis Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000005904 anticancer immunity Effects 0.000 description 1
- 235000015197 apple juice Nutrition 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 229940074360 caffeic acid Drugs 0.000 description 1
- 235000004883 caffeic acid Nutrition 0.000 description 1
- 238000011088 calibration curve Methods 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- QAIPRVGONGVQAS-UHFFFAOYSA-N cis-caffeic acid Natural products OC(=O)C=CC1=CC=C(O)C(O)=C1 QAIPRVGONGVQAS-UHFFFAOYSA-N 0.000 description 1
- 238000004737 colorimetric analysis Methods 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 235000012489 doughnuts Nutrition 0.000 description 1
- HHEAADYXPMHMCT-UHFFFAOYSA-N dpph Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1[N]N(C=1C=CC=CC=1)C1=CC=CC=C1 HHEAADYXPMHMCT-UHFFFAOYSA-N 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 235000002864 food coloring agent Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 229940096919 glycogen Drugs 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229960000310 isoleucine Drugs 0.000 description 1
- AGPKZVBTJJNPAG-UHFFFAOYSA-N isoleucine Natural products CCC(C)C(N)C(O)=O AGPKZVBTJJNPAG-UHFFFAOYSA-N 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 229930182817 methionine Natural products 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000003071 parasitic effect Effects 0.000 description 1
- 235000015206 pear juice Nutrition 0.000 description 1
- 238000001243 protein synthesis Methods 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000019643 salty taste Nutrition 0.000 description 1
- 239000012047 saturated solution Substances 0.000 description 1
- 235000019654 spicy taste Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 230000004083 survival effect Effects 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 230000014616 translation Effects 0.000 description 1
Images
Classifications
-
- A23L11/20—
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
- A23L27/35—Starch hydrolysates
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/40—Table salts; Dietetic salt substitutes
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- 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
- A23L7/20—Malt products
- A23L7/25—Fermentation of cereal malt or of cereal by malting
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/302—Foods, ingredients or supplements having a functional effect on health having a modulating effect on age
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/02—Acid
- A23V2250/06—Amino acid
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/2132—Other phenolic compounds, polyphenols
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/54—Proteins
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Biotechnology (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Agronomy & Crop Science (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
본 발명은 겨우살이가 함유된 항산화 고추장 및 이의 제조방법에 관한 것으로, 구체적으로는 찹쌀풀에 조청, 고춧가루, 메주가루, 소금, 및 겨우살이(Viscum album) 전초의 분말을 특정 비율로 넣고 혼합하여 발효시킨 고추장 및 이의 제조방법에 관한 것이다.
The present invention relates to antioxidant pepper paste and a production method thereof, the mistletoe is contained, specifically, the glutinous rice syrup, powdered red pepper, Meju powder, salt, and mistletoe (Viscum album) that the sentinel powder into mixture by fermentation in a specific ratio Kochujang and a process for producing the same.
고추장은 우리나라 고유의 식품으로 찹쌀, 멥쌀, 보리 등에 고춧가루, 고추장 메주를 소정의 비율로 혼합하여 발효시킨 발효식품이다. 고추장은 녹말이 가수분해 되어 생성된 당의 단맛, 메주콩의 가수분해로 생성된 아미노산의 구수한 맛, 고춧가루의 매운맛, 소금의 짠맛이 잘 조화되어 고추장 특유의 맛을 내는데, 이들 재료의 혼합비율과 숙성조건에 따라 맛이 달라진다.Kochujang is a unique fermented food made by mixing red pepper powder and kochujang meju in glutinous rice, rice, barley, etc. at a predetermined ratio. Kochujang has a sweet taste of sugars produced by hydrolysis of starch, a savory taste of amino acid produced by hydrolysis of meju, a hot spicy taste of red pepper powder, and a salty taste of salt. The taste varies according to the taste.
한편 겨우살이(Viscum album)는 겨우살이과(Loranthaceae)에 겨우살이속(Viscum)에 속하는 기생식물군으로 그 숙주식물에 따라 여러 가지 과(科)와 종(種)으로 나누어진다. 겨우살이는 전 세계 30속 1,500여 종이 있는데 대개 유럽, 아시아 등지에 많이 분포되어 있으며, 2-3월에 꽃이 피고 열매는 늦가을에 맺으며 암수가 다르다.On the other hand, Viscum album is a parasitic plant belonging to the mistletoe family ( Viscum ) in the Moth (Loranthaceae) and divided into various families and species according to the host plants. There are 1,500 species of mistletoe in 30 genera of the world. It is mostly distributed in Europe, Asia, etc. Flowers bloom in 2-3 months, fruit grows in late autumn, and male and female are different.
일찍이 유럽에서는 민간요법으로 겨우살이를 이용해 고혈압, 동맥경화, 악성 종양 등에 대한 치료제로서 사용해왔다. 또한 최근에는 동물과 인간을 대상으로 한 임상실험에서 암 환자의 생존율을 증가시킨다는 것이 보고되어 암 치료의 목적으로 겨우살이 추출물을 임상에 사용하고 있다. 이처럼 겨우살이는 고혈압, 동맥경화증, 항암활성, 면역증강에 효능이 있는 것으로 알려져 있으나 생겨우살이를 섭취할 경우 간의 손상을 입을 수 있는 독성이 있고 배합물 및 배합비율에 따른 관능적 특성이 매우 상이해지기 때문에 그 사용이 제한적으로 이루어지는 단점이 있다.Early in Europe, folk remedies have been used as a remedy for hypertension, arteriosclerosis and malignant tumors using mistletoe. Recently, it has been reported that clinical trials for animals and humans increase the survival rate of cancer patients, and the use of mistletoe extract for clinical purposes is being used for the purpose of cancer treatment. As such, mistletoe is known to be effective for hypertension, arteriosclerosis, anticancer activity, and immunity enhancement. However, when the mistletoe is consumed, there is a toxicity which may cause damage to the liver and the sensory characteristics depending on the combination and compounding ratio become very different. There is a disadvantage that the use is limited.
다양한 수요자의 취향에 부응하기 위하여 기능성 한방 고추장에 대한 한국등록특허 1,110,781호, 천마고추장에 대한 한국등록특허 1,204,028호 등이 존재하나, 이러한 선행기술은 첨가물이 갖는 영양소를 공급하는데 국한된 것이며, 소비자가 원하는 신선하고 깔끔한 향미의 고추장을 제공하지 못하는 것이다. 또한 보리고추장에 대한 한국등록특허 1,285,502호, 배 및 사과즙 쌀고추장에 대한 한국등록특허 1,250,609호 등이 존재하나 맛의 향상에 국한된 것이고, 영양성분의 증대 또는 고추장의 기능성 식품으로의 활용가능성에 대하여는 제시하고 있지 못하다.In order to meet various consumers' preferences, there are Korean registered patent 1,110,781 for functional oriental kochujang and Korean registered patent 1,204,028 for locust kochujang. However, this prior art is limited to supplying nutrients of additives, It does not provide fresh and clean flavored kochujang. Korean Patent No. 1,285,502 for barley kochujang, Korean Patent No. 1,250,609 for rice and kochujang for pear and apple juice are present, but the improvement is limited to the improvement of the taste, and the possibility of increasing the nutritional content or utilization of kochujang as a functional food is suggested I do not.
이에 본 발명자들은 연구를 거듭하는 과정에서, 일반적인 찹쌀 고추장 제조방법에서 단순 건조시켜 분말화한 겨우살이 전초를 포함한 성분들을 특정 배합비로 제조한 겨우살이 고추장이 겨우살이 무첨가 고추장에 비하여 단백질 함량 증가, 아미노산 함량 증가, 총 폴리페놀 함량 증가, 및 유해 활성산소(free radical) 제거 활성을 나타낸다는 것을 최초로 규명하였다.Therefore, the inventors of the present invention have found that, in the course of repeated researches, the mistletoe kochujang prepared with a specific blending ratio of ingredients containing powdered mistletoe powder by simple drying in a general glutinous rice koji paste manufacturing method has higher protein content, Increased total polyphenol content, and showed a free radical scavenging activity.
또한 본 발명의 특정 배합비율로 제조된 겨우살이 고추장의 경우 관능시험 결과 기호도가 높고, 상설한 바와 같이 추출과정 없이 단순 건조시켜 분말화한 겨우살이를 첨가하는 경제적인 제조과정을 통해 제조됨으로써 기능성 고추장으로 상용화되기에 적합하다는 점을 규명하여 본 발명을 완성하기에 이르렀다.
Also, in the case of the mistletoe kochujang prepared according to the specific mixing ratio of the present invention, the sensory test result is high in preference, and it is manufactured through an economical manufacturing process in which powdered mistletoe is added by simple drying without extraction process as described above, And the present invention has been accomplished.
본 발명의 목적은 겨우살이 무첨가 고추장에 비하여 영양이 증진되고 항산화 활성을 갖는 겨우살이가 함유된 항산화 고추장 및 이의 제조방법을 제공하는데 있다.
An object of the present invention is to provide an antioxidant kochujang containing a mistletoe, which has higher antioxidative activity than maltose-free kochujang, and a method for producing the same.
상기 목적을 달성하기 위해, 본 발명은 겨우살이 전초 분말을 포함한 성분들을 일정 비율로 혼합하는 단계를 포함하는 겨우살이가 함유된 항산화 고추장 제조방법 및 이에 따라 제조된 겨우살이가 함유된 항산화 고추장을 제공한다.
In order to accomplish the above object, the present invention provides a method for preparing an antioxidant kochujang containing a mistletoe containing components of a mistletoe powder, and an antioxidant containing the mistletoe thus prepared.
본 발명의 제조방법에 따라 제조된 겨우살이가 함유된 항산화 고추장은 고추장의 맛과 향이 유지되면서도 겨우살이 무첨가 고추장에 비하여 단백질 함량 증가, 아미노산 함량 증가, 총 폴리페놀 함량 증가, 유해 활성산소(free radical) 제거 활성을 나타낼 뿐만 아니라 오랫동안 보관하는 경우에도 표면이 굳지 않고, 높은 기호도를 가진다.
The antioxidant kochujang containing the mistletoe prepared according to the production method of the present invention maintains the flavor and aroma of the red pepper paste, and increases the protein content, the amino acid content, the total polyphenol content, the free radical removal Not only shows activity but also does not harden the surface even when stored for a long time, and has high preference.
도 1은 실시예를 통해 제조된 겨우살이가 함유된 항산화 고추장의 제조과정을 도시한 것이다.
도 2는 실시예를 통해 제조된 겨우살이 무첨가 고추장, 1% 첨가 고추장, 및 5% 첨가 고추장의 사진이다.FIG. 1 shows a process for producing an antioxidant kochujang containing mistletoe produced through the examples.
2 is a photograph of the mistletoe-free added kochujang prepared by the example, 1% added kochujang, and 5% added kochujang.
본 발명은 (a) 엿기름 가루를 물에 넣고 교반한 후 엿기름물을 수득하여 끓이는 단계; (b) 상기 단계(a)에서 수득된 끓는 엿기름물에 찹쌀가루를 넣어 찹쌀풀을 제조하는 단계; 및 (c) 상기 단계(b)에서 수득된 찹쌀풀에 조청, 고춧가루, 메주가루, 소금; 및 겨우살이(Viscum album) 전초의 분말을 넣고 혼합하고 발효시키는 단계;를 포함하는 겨우살이가 함유된 항산화 고추장의 제조방법에 관한 것이다.The present invention relates to a process for producing maltose, comprising the steps of: (a) adding and stirring malt flour into water, and then boiling the malt mixture; (b) preparing a glutinous rice paste by adding glutinous rice flour to the boiled malt waters obtained in the step (a); And (c) adding to the glutinous rice pulp obtained in the step (b) a sweet potato, red pepper powder, meju powder, salt; And a step of mixing and fermenting a powder of an outpost of a Viscum album , and a process for producing an antioxidant kochujang containing a mistletoe.
본 발명의 일 양태에서, 상기 단계(a)에서 엿기름 가루를 20 내지 60℃의 물에 넣고 교반하고, 엿기름 가루 및 물은 1 : 5 내지 30의 중량비로, 보다 구체적으로 1 : 10 내지 15 중량비로 혼합될 수 있다.In an embodiment of the present invention, the malt flour is added to water at 20 to 60 캜 in the step (a) and the malt flour and water are mixed at a weight ratio of 1: 5 to 30, more specifically, 1:10 to 15 ≪ / RTI >
본 발명의 일 양태에서, 상기 단계(c)에서 조청, 고춧가루, 메주가루 및 소금은 1 : 0.7 내지 0.9 : 0.4 내지 0.6 : 0.2 내지 0.4의 중량비로, 보다 구체적으로 1 : 0.8 : 0.5 : 0.3의 중량비로 혼합될 수 있다.In one embodiment of the present invention, in the step (c), the amount of the seasoning, red pepper powder, meju powder and salt is 1: 0.7 to 0.9: 0.4 to 0.6: 0.2 to 0.4, more specifically 1: 0.8: 0.5: 0.3 Can be mixed in a weight ratio.
본 발명의 일 양태에서, 상기 단계(c)에서 겨우살이 전초의 분말은 총 고추장 중량의 0.5 내지 30 중량%의 양으로 함유될 수 있다.In one embodiment of the present invention, the powder of mistletoe outpost in step (c) may be contained in an amount of 0.5 to 30% by weight of the total weight of the red pepper paste.
또한 본 발명의 일 양태에서, 상기 단계(c)에서 겨우살이 전초의 분말은 총 고추장 중량의 1 내지 10 중량%의 양으로 함유될 수 있다.
In one embodiment of the present invention, the powder of mistletoe seedlings in step (c) may be contained in an amount of 1 to 10% by weight of the total weight of the red pepper paste.
본 발명은 상설된 제조방법에 따라 제조된 겨우살이가 함유된 항산화 고추장에 관한 것이다.The present invention relates to an antioxidant kochujang containing a mistletoe produced according to a permanent manufacturing method.
본 발명의 일 양태에서, 상기 고추장은 단백질 함량 증가; 아미노산 함량 증가; 총 폴리페놀 함량 증가; 및 유해 활성산소(free radical) 제거 활성으로 이루어진 그룹으로부터 선택되는 어느 하나 이상의 특징을 나타낼 수 있다.
In one aspect of the present invention, the koji stick has an increased protein content; Increased amino acid content; Increased total polyphenol content; And a harmful free radical scavenging activity can be exhibited.
이하, 하기 실시예 및 실험예를 통하여 본 발명에 대하여 보다 상세히 설명하고자 한다. 다만 이는 본 발명에 대한 이해를 돕기 위한 것이지, 본 발명의 권리범위를 이로 한정하려는 의도는 아니다.
Hereinafter, the present invention will be described in more detail with reference to the following examples and experimental examples. It should be understood, however, that the same is by way of illustration and example only and is not intended to limit the scope of the present invention.
[실시예] 겨우살이가 함유된 항산화 고추장 제조 (도 1)[Example] Preparation of antioxidant kochujang containing mistletoe (Fig. 1)
가) 메주 만들기A) Making meju
콩을 물로 깨끗하게 세척한 후 가마솥에서 100 ℃ 이상, 2시간 동안 완전히 삶아 질 때까지 가열하였다. 삶아진 콩을 일정 크기로 분쇄한 후 정육면체(20 cm × 20 cm × 12 cm) 틀에 넣어 가운데 부분이 조금 들어가도록 성형해 메주를 제조하였다. 숙성실(28 ℃)에 볏짚을 깔고 메주를 나열하여 3일 동안 건조시켰다. 건조된 메주는 볏짚을 꼬아 만든 새끼줄을 이용하여 열십자로 묶어 메달아 8주간 숙성시켰다.
The beans were washed thoroughly with water and heated in a cauldron at 100 ° C for 2 hours until fully boiled. The boiled soybeans were crushed to a certain size, and then put into a cube (20 cm × 20 cm × 12 cm) frame to form a meju with a small amount of the middle portion. Rice straw was laid in a fermentation room (28 ° C) and Meju was placed and dried for 3 days. Dried meju was twisted in ten crosses using a twine of rice straw and aged for 8 weeks.
나) 엿기름물 끓이기B) boiling malt
엿기름 가루 2 kg을 미지근한 물 25 L에 1시간 침지시켰다. 면보를 이용하여 주물러 꼭 짜서 엿기름물을 만든 후 끓였다.
2 kg of malt flour was immersed in 25 L of lukewarm water for 1 hour. Using a cotton swab, it was squeezed to make malt water and boiled.
다) 찹쌀반죽 만들기C) Making glutinous rice dough
찹쌀가루 4 kg을 반죽하여 도넛 모양으로 빚어 끓는 엿기름물에 넣고 반죽을 익혔다. 반죽이 익어 떠오를 때 건져서 저어주면서 풀어주어 찹쌀풀을 만들었다.
4 kg of glutinous rice flour was kneaded, shaped like a donut, and put into boiling malt water, and kneaded. When the dough was ripe, it was released and stirred to make glutinous rice paste.
라) 재료의 혼합D) Mixing of materials
찹쌀풀이 뜨거울 때 조청(황골조청, 강원도 원주) 10 kg을 넣고, 고춧가루 8 kg, 메주가루 5 kg, 소금 3 kg을 고루 넣어 혼합하였다.
When the glutinous rice paste was hot, 10 kg of Jochung (ocher, Jochung, Gangwon-do, Wonju) was added and mixed with 8 kg of red pepper powder, 5 kg of meju powder and 3 kg of salt.
마) 겨우살이 분말 첨가E) Addition of mistletoe powder
혼합한 고추장을 3 kg 측정하여 겨우살이 분말 무첨가군, 겨우살이 분말 1% 첨가군(30 g), 5% 첨가군(150 g)을 각각 혼합하여 깨끗한 항아리에 담아 60일간 발효시켰다.
3 kg of mixed kochujang were mixed with 30% of mistoult powder, 1% of mistlet powder, and 150 g of mistoult powder. The mixture was put into a clean pot and fermented for 60 days.
[실험예][Experimental Example]
실험예 1: 겨우살이가 함유된 항산화 고추장의 단백질 함량 증가효과Experimental Example 1: Increase of protein content of antioxidant kochujang containing mistletoe
일반성분 분석은 식품공전상의 일반성분시험법에 의하여 실시예에서 제조한 겨우살이 분말 무첨가군, 1% 첨가군, 및 5% 첨가군 고추장 각각의 열량, 탄수화물, 수분, 회분, 단백질 및 지방을 측정해 분석하였다. The general component analysis was carried out by measuring the calories, carbohydrates, moisture, ash, protein and fat of each of the non-mistletoe powder added group, 1% added group and 5% Respectively.
그 결과, 겨우살이 무첨가 고추장(5.3±0.03 g/100g)에 비해 겨우살이 5%첨가 고추장(5.6±0.02 g/100g)에서 단백질의 함량이 증가한 것을 확인하였다(표 1).As a result, it was confirmed that the content of protein was increased in kochujang (5.6 ± 0.02 g / 100 g) containing 5% of mistletoe compared with no addition of mistletoe (5.3 ± 0.03 g / 100 g).
실험예 2: 겨우살이가 함유된 항산화 고추장의 아미노산 함량 증가효과Experimental Example 2: Effect of increasing the amino acid content of antioxidant kochujang containing mistletoe
실시예에서 제조한 겨우살이 분말 무첨가군, 1% 첨가군, 및 5% 첨가군 고추장을 시료로 하여 각 시료 0.1 g에 6 N HCl 10 mL을 혼합하여 110 ℃에서 22시간 동안 가수분해한 후 진공농축하여 HCl을 제거했다. 0.02 N HCl 20 mL에 녹인 후 여과하여 아미노산 분석기(Amino acid analyzer)(L-8800, Hitach, Japan)을 이용해 분석하였으며, 분석조건은 하기 표 2와 같다. 0.1 g of each sample was mixed with 10 mL of 6 N HCl, and the mixture was hydrolyzed at 110 ° C for 22 hours, and then concentrated in vacuo To remove HCl. Dissolved in 20 mL of 0.02 N HCl, filtered and analyzed using an amino acid analyzer (L-8800, Hitach, Japan). The analysis conditions are shown in Table 2 below.
그 결과, 겨우살이 무첨가 고추장 및 겨우살이 5% 첨가 고추장의 총 아미노산 함량은 각각 4,514.5 mg/100g 및 4,857.3 mg/100g으로 5% 첨가 고추장에서 342.8 mg/100g 더 높게 함유되어 있었다. As a result, the total amino acid contents of the koji paste containing no mistletoe and 5% of mistletoe were 4,514.5 mg / 100g and 4,857.3 mg / 100g, respectively, which were higher than those of 5% koji paste by 342.8 mg / 100g.
또한 단백질을 구성하는 20 종의 아미노산 중 체내에서 합성할 수 없어 반드시 식이로서 공급되어야 하는 9개의 필수 아미노산은 식이에서 충분히 공급되지 않으면 체내에서 단백질 합성이 지연되므로 단백질의 분해가 합성을 능가하게 되어 건강을 해치게 되는데, 겨우살이 5% 첨가 고추장의 경우 필수 아미노산이 무첨가 고추장에 비해 172.9 mg/100g 더 많이 함유되어 있었다. 특히 필수 아미노산인 발린과 메티오닌의 함량의 경우, 무첨가 고추장은 각각 270.9 mg/100g와 37.1 mg/100g의 함량을 나타내었으나 겨우살이 5% 첨가 고추장에서는 각각 324.7 mg/100g 및 71.6 mg/100g으로 함량이 크게 증가하였다. 글리코겐 고갈상태일 때 에너지원으로 사용되는 곁가지 아미노산인 발린, 이소류신 및 류신의 총 함량은 겨우살이 5% 첨가 고추장이 930.6 mg/100g으로 무첨가 고추장(841.0 mg/100g)에 비해 함량이 증가하였다(표 3). In addition, among the 20 amino acids that constitute proteins, the nine essential amino acids that can not be synthesized in the body and necessarily supplied as dietary sources are delayed in protein synthesis in the body, In case of kochujang containing 5% of mistletoe, essential amino acid was contained more than 172.9 mg / 100g as compared with no added kochujang. Especially, the contents of valine and methionine, which are essential amino acids, were 270.9 mg / 100g and 37.1 mg / 100g, respectively. However, the content was 324.7 mg / 100g and 71.6 mg / 100g in the case of 5% Respectively. The total content of valine, isoleucine and leucine as side-chain amino acids used as an energy source when glycogen depletion state was increased was 930.6 mg / 100 g of 5% added kochujang compared to no added kochujang (841.0 mg / 100 g) ).
실험예 3: 겨우살이가 함유된 항산화 고추장의 색도측정Experimental Example 3: Chromatographic measurement of antioxidant kochujang containing mistletoe
식품의 색 측정에 널리 이용되는 색체계 중의 하나인 헌터(Hunter)의 L, a, b 색체계를 이용해 색도측정을 하였고, 헌터의 색체계에서 L은 명도(0 검은색, 100 흰색), a는 적색도(+ 빨강, - 초록), b는 황색도(+ 노랑, - 파랑)를 나타내며, a와 b가 모두 0이면 회색을 나타낸다. 색도는 색차계(JS-555, Sun scientific, Japan)를 사용하여 실시예에서 제조한 겨우살이 분말 무첨가군, 1% 첨가군, 및 5% 첨가군 고추장 각각에 대한 헌터 L 값(Hunter L value: 명도(lightness)), 헌터 a값(Hunter a value: 적색도(redness)), b값(Hunter b value: 황색도(yellowness))을 3회 반복 측정하여 평균값으로 나타내었다.The Hunter colorimetry was performed using the L, a, and b color systems of Hunter, one of the most widely used colorimetric systems for food color measurement. In Hunter's colorimetric system, L was lightness (0 black, 100 white) (+ Red, - green), b represents yellowness (+ yellow, - blue), and if a and b are both 0, it represents gray. The hue L value (Hunter L value: lightness value) was measured for each of the non-mistletoe powder added group, the 1% added group and the 5% added group prepared in the examples using the color difference meter (JS-555, Sun scientific, Japan) Hunter value (redness), and b value (Hunter b value: yellowness) were measured three times repeatedly.
그 결과, 겨우살이 5% 첨가 고추장 및 무첨가 고추장의 명도는 각각 18.79±0.03 및 20.40±0.18을 나타내어 겨우살이 첨가에 따라 명도가 감소하였다. 또한 5% 첨가 고추장 및 무첨가 고추장의 적색도도 각각 20.64±0.08 및 26.14±0.06으로 겨우살이 첨가에 따라 적색도가 감소하였다(표 4 및 도 2).As a result, the lightness of the 5% added hazelnut kochujang and the added kochujang were 18.79 ± 0.03 and 20.40 ± 0.18, respectively. In addition, the redness of the 5% added kochujang and the non-added kochujang decreased to 20.64 ± 0.08 and 26.14 ± 0.06, respectively (Table 4 and Fig. 2).
실험예 4: 겨우살이가 함유된 항산화 고추장의 관능검사Experimental Example 4: Sensory evaluation of antioxidant kochujang containing mistletoe
관능검사는 일반 성인 중에서 선발된 패널 15명을 대상으로 5점 만점(5점: 매우 좋음, 4점: 좋음, 3점: 보통, 2점: 나쁨, 1점: 매우 나쁨)을 기준으로 실시예에서 제조한 겨우살이 분말 무첨가군, 1% 첨가군, 및 5% 첨가군 의 각 고추장에 대한 색, 냄새, 맛, 전체적인 기호도를 측정하였다.The sensory test was conducted on 15 panelists selected from general adults. The results were as follows: 5 points (5 points: very good, 4 points: good, 3 points: normal, 2 points: poor, 1 point: very poor) The color, odor, taste, and overall acceptability of each of the red pepper paste were measured by the addition of the mistoult powder, the 1% additive group and the 5% additive group.
그 결과, 냄새, 맛, 전체적인 기호도에서 겨우살이 5% 첨가 고추장이 무첨가 고추장에 비하여 높은 점수로 측정되어 겨우살이 첨가 고추장이 무첨가 고추장에 비하여 기호성이 매우 뛰어난 것으로 나타났다(표 5).As a result, the addition of 5% of mistletoe, flavor, and overall acceptability to kochujang was higher than that of non-additive kochujang (Table 5).
실험예 5: 겨우살이가 함유된 항산화 고추장의 항산화 활성Experimental Example 5: Antioxidant activity of antioxidant kochujang containing mistletoe
○ 시료 추출방법○ Sample extraction method
실시예에서 제조한 겨우살이 분말 무첨가군, 1% 첨가군, 및 5% 첨가군의 각 고추장 10 g에 증류수 100 mL을 첨가하고 25 ℃, 150 rpm의 조건으로 교반 배양기(shaking incubator)(JSSI-100C, JSR, Korea)에서 3시간 추출하였다. 추출이 끝난 후 2,000 rpm에서 15분간 원심분리 후 상등액을 항산화 활성 실험에 사용하였다.
100 mL of distilled water was added to 10 g of each of the red pepper kernels of the group without added mistletoe powder, 1% added group and 5% added group prepared in the examples, and the mixture was shaken in a shaking incubator (JSSI-100C , JSR, Korea) for 3 hours. After the extraction, the supernatant was used for the antioxidant activity test after centrifugation at 2,000 rpm for 15 minutes.
<5-1> 겨우살이가 함유된 항산화 고추장의 총 폴리페놀 함량<5-1> Total polyphenol content of antioxidant kochujang containing mistletoe
상설한 시료 추출방법으로 추출한 각각의 시료 0.2 mL을 시험관에 넣고 증류수를 5 mL 첨가하여 혼합한 다음 실온에서 3분간 방치하였다. 그리고 10% Na2CO3 포화용액 1 mL을 가하여 혼합하고 실온에서 1시간 반응시킨 후 상등액을 700 nm에서 흡광도를 측정하였다. 표준물질은 카페인산(caffeic acid)을 0~100 μg/mL의 농도로 제조하여 시료와 동일한 방법으로 분석하였으며, 표준 검량곡선으로부터 추출물의 총 페놀 함량을 계산하였다.0.2 mL of each sample extracted by the permanent sample extraction method was put into a test tube, 5 mL of distilled water was added, mixed, and left at room temperature for 3 minutes. Then, 1 mL of 10% Na 2 CO 3 saturated solution was added and reacted at room temperature for 1 hour. Absorbance of the supernatant was measured at 700 nm. Caffeic acid was prepared at a concentration of 0 ~ 100 μg / mL and analyzed by the same method as the sample. Total phenol content of the extract was calculated from the standard calibration curve.
그 결과, 겨우살이 무첨가 고추장은 1.53±0.05 mg/mL, 겨우살이 5%첨가 고추장은 3.01±0.10 mg/mL로 겨우살이를 5% 첨가하여 고추장을 제조함으로써 폴리페놀 함량이 약 1.96배 증가한다는 것을 확인하였다(표 6).
As a result, it was confirmed that the content of polyphenol was increased about 1.96 times by preparing the koji paste by adding 5% of mistletoe to 1.53 ± 0.05 mg / mL of mistletoe, 3.01 ± 0.10 mg / mL of mistletoe containing 5% of mistletoe Table 6).
<5-2> 겨우살이가 함유된 항산화 고추장의 DPPH 라디칼 소거활성<5-2> DPPH radical scavenging activity of antioxidant kochujang containing mistletoe
상설한 시료 추출방법으로 추출한 각각의 시료 0.4 mL에 1×10-4 M DPPH 용액(메탄올) 5.6 mL를 첨가한 후, 10분간 방치한 다음 525 nm 에서 흡광도를 측정하였다. 이때 활성비교를 위하여 표준물질은 아스코르브산(ascorbic acid)을 사용하였으며, DPPH 라디칼 소거활성은 시료 무첨가군에 대한 첨가군의 흡광도 비로 나타내었다.5.6 mL of 1 × 10 -4 M DPPH solution (methanol) was added to 0.4 mL of each sample extracted by the conventional sample extraction method, and the solution was allowed to stand for 10 minutes and absorbance was measured at 525 nm. For activity comparison, ascorbic acid was used as a standard substance and DPPH radical scavenging activity was shown as the absorbance ratio of the addition group to the sample-free group.
그 결과, 겨우살이 무첨가 고추장에서 24.84±0.64%의 라디칼 소거활성이 나타나는 반면 겨우살이 5% 첨가 고추장에서 43.24±0.28%의 라디칼 소거활성을 나타나 겨우살이가 5% 함유된 항산화 고추장의 DPPH 라디칼 소거활성은 무첨가 고추장에 비해 약 1.7배 증가한다는 것을 확인하였다(표 6).As a result, the radical scavenging activity of 24.84 ± 0.64% in the case of non - mistletoe kochujang showed 43.24 ± 0.28% of the radical scavenging activity in the case of 5% of mistletoe added kojujang. The DPPH radical scavenging activity of the antioxidant kochujang containing 5% (Table 6).
Claims (7)
(b) 상기 단계(a)에서 수득된 끓는 엿기름물에 찹쌀가루를 넣어 찹쌀풀을 제조하는 단계; 및
(c) 상기 단계(b)에서 수득된 찹쌀풀에 조청, 고춧가루, 메주가루, 소금; 및 겨우살이(Viscum album) 전초의 분말을 넣고 혼합하고 발효시키는 단계;를 포함하는 겨우살이가 함유된 항산화 고추장의 제조방법.
(a) adding malt flour to water and stirring, and then boiling the malt mixture;
(b) preparing a glutinous rice paste by adding glutinous rice flour to the boiled malt waters obtained in the step (a); And
(c) adding glutinous rice cake, red pepper powder, meju powder, salt to the glutinous rice paste obtained in the step (b); And a step of mixing and fermenting a powder of an outpost of a Viscum album , and a method of producing an antioxidant-containing kochujang containing a mistletoe.
상기 단계(a)에서 엿기름 가루를 20 내지 60 ℃의 물에 넣고 교반하고, 엿기름 가루 및 물은 1 : 5 내지 30의 중량비로 혼합되는 것을 특징으로 하는, 겨우살이가 함유된 항산화 고추장의 제조방법.
The method according to claim 1,
Wherein the malt flour is mixed with water at 20 to 60 캜 and stirred in the step (a), and the malt flour and water are mixed at a weight ratio of 1: 5 to 30.
상기 단계(c)에서 조청, 고춧가루, 메주가루 및 소금은 1 : 0.7 내지 0.9 : 0.4 내지 0.6 : 0.2 내지 0.4의 중량비로 혼합되는 것을 특징으로 하는 겨우살이가 함유된 항산화 고추장의 제조방법.The method according to claim 1,
The method according to claim 1, wherein in step (c), the mixture of chrysanthemum, red pepper powder, meju powder and salt is mixed at a weight ratio of 1: 0.7 to 0.9: 0.4 to 0.6: 0.2 to 0.4.
상기 단계(c)에서 겨우살이 전초의 분말은 총 고추장 중량의 0.5 내지 30 중량%의 양으로 함유되는 것을 특징으로 하는 겨우살이가 함유된 항산화 고추장의 제조방법.
The method according to claim 1,
Wherein the powder of mistletoe seedling is contained in an amount of 0.5 to 30 wt% of the total weight of the red pepper paste in the step (c).
상기 단계(c)에서 겨우살이 전초의 분말은 총 고추장 중량의 1 내지 10 중량%의 양으로 함유되는 것을 특징으로 하는 겨우살이가 함유된 항산화 고추장의 제조방법.
The method according to claim 1,
Wherein the powder of mistletoe seedling is contained in an amount of 1 to 10 wt% of the total weight of the red pepper paste in the step (c).
An antioxidant kochujang containing a mistletoe produced by the method of any one of claims 1 to 5.
상기 고추장은 단백질 함량 증가; 아미노산 함량 증가; 총 폴리페놀 함량 증가; 및 유해 활성산소(free radical) 제거 활성으로 이루어진 그룹으로부터 선택되는 어느 하나 이상의 특징을 나타내는, 겨우살이가 함유된 항산화 고추장.The method according to claim 6,
The Kochujang increased protein content; Increased amino acid content; Increased total polyphenol content; And a harmful free radical scavenging activity. The antioxidant-containing red pepper paste containing mistletoe.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020150047725A KR20160118862A (en) | 2015-04-03 | 2015-04-03 | The red pepper paste containing powder of mistletoe and method of preparation thereof |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020150047725A KR20160118862A (en) | 2015-04-03 | 2015-04-03 | The red pepper paste containing powder of mistletoe and method of preparation thereof |
Related Child Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
KR1020170127728A Division KR20170117962A (en) | 2017-09-29 | 2017-09-29 | The red pepper paste containing powder of mistletoe and method of preparation thereof |
Publications (1)
Publication Number | Publication Date |
---|---|
KR20160118862A true KR20160118862A (en) | 2016-10-12 |
Family
ID=57173571
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
KR1020150047725A KR20160118862A (en) | 2015-04-03 | 2015-04-03 | The red pepper paste containing powder of mistletoe and method of preparation thereof |
Country Status (1)
Country | Link |
---|---|
KR (1) | KR20160118862A (en) |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101110781B1 (en) | 2009-08-22 | 2012-03-13 | 정세헌 | A manufacturing method of functional korean hot pepper paste and thereby korean hot pepper paste |
KR101204028B1 (en) | 2010-06-29 | 2012-11-23 | 경상북도 상주시 | The manufacturing method of Korean hot pepper paste using Gastrodia elata Blume and the product |
KR101250609B1 (en) | 2011-01-31 | 2013-04-03 | 이애자 | Production Method of Hot Pepper Soy Paste Including Pear and Apple Juice and the Hot Pepper Soy Paste Produced by This Method |
KR101285502B1 (en) | 2011-07-05 | 2013-07-17 | 이금숙 | Method for manufacturing barley hot pepper paste and the barley hot pepper paste manufactured thereby |
-
2015
- 2015-04-03 KR KR1020150047725A patent/KR20160118862A/en active Search and Examination
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101110781B1 (en) | 2009-08-22 | 2012-03-13 | 정세헌 | A manufacturing method of functional korean hot pepper paste and thereby korean hot pepper paste |
KR101204028B1 (en) | 2010-06-29 | 2012-11-23 | 경상북도 상주시 | The manufacturing method of Korean hot pepper paste using Gastrodia elata Blume and the product |
KR101250609B1 (en) | 2011-01-31 | 2013-04-03 | 이애자 | Production Method of Hot Pepper Soy Paste Including Pear and Apple Juice and the Hot Pepper Soy Paste Produced by This Method |
KR101285502B1 (en) | 2011-07-05 | 2013-07-17 | 이금숙 | Method for manufacturing barley hot pepper paste and the barley hot pepper paste manufactured thereby |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
JP2017127231A (en) | Composition for eating and drinking | |
KR20200090424A (en) | Production method of barley soybean paste | |
KR101824120B1 (en) | red bean sediment and a method of manufacturing the ingredient containing lotus root | |
KR20160092345A (en) | Souce composition comprising red crab steaming liquid and method thereof | |
KR20160081413A (en) | Manufacturing Method for Liquid Seasonings Using Laver and Sea tangle Extracts as a Major Ingredient | |
KR101961078B1 (en) | Organic vinegar composition for Japanese vinegared rice | |
KR20170117962A (en) | The red pepper paste containing powder of mistletoe and method of preparation thereof | |
KR20210076272A (en) | Process for preparing wheat bud increasing functional component | |
KR101551241B1 (en) | Hot pepper jam and a preparation method thereof | |
KR101937638B1 (en) | Preparation method of protein kimchi for preventing obesity using soy bean and black garlic | |
KR102246366B1 (en) | Manufacturing method of apricot korean Kochujang using fermented rice-soybean lump | |
KR20160118862A (en) | The red pepper paste containing powder of mistletoe and method of preparation thereof | |
KR101159204B1 (en) | Composition of korean hot pepper paste containing Coriadrum sativum L. | |
KR101167293B1 (en) | Noodle comprising enzymatic extracts of native plants and method of preparing the same | |
CN106616835B (en) | Purple sweet potato essence and preparation method thereof | |
KR101751753B1 (en) | Sodium Reduced Dried Dandelion Bibimbap & Method the Same | |
KR102299517B1 (en) | Method for producing functional grain tea comprising oat | |
KR20140066523A (en) | The composition and method manufacture health meal using salicornia herbacea | |
KR102623709B1 (en) | Method for manufacturing isolated chicken breast protein powder | |
KR20090055742A (en) | Manufacturing process of functional sea squirt noodle using sea squirt powder | |
Osagie-Eweka et al. | Effects of fermentation and heating on the functional properties of processed flour from African oil bean (Pentaclethra macrophylla benth) seeds | |
WO2023195538A1 (en) | Potato syrup powder formed from powder or granules of sweet potato syrup, supernatant thereof, or both | |
JP6734603B1 (en) | Oral composition | |
KR102235857B1 (en) | Red pepper paste containing raspberry and manila clam | |
KR102171335B1 (en) | Preparation Method for Cracker Comprising Laver or Enteromorpha prolifera |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
A201 | Request for examination | ||
N231 | Notification of change of applicant | ||
E902 | Notification of reason for refusal | ||
AMND | Amendment | ||
AMND | Amendment |