KR20200080929A - Production method of belloflower syrup - Google Patents
Production method of belloflower syrup Download PDFInfo
- Publication number
- KR20200080929A KR20200080929A KR1020180170920A KR20180170920A KR20200080929A KR 20200080929 A KR20200080929 A KR 20200080929A KR 1020180170920 A KR1020180170920 A KR 1020180170920A KR 20180170920 A KR20180170920 A KR 20180170920A KR 20200080929 A KR20200080929 A KR 20200080929A
- Authority
- KR
- South Korea
- Prior art keywords
- bellflower
- balloon flower
- weight
- preserved
- parts
- Prior art date
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Images
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
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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
- 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
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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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/324—Foods, ingredients or supplements having a functional effect on health having an effect on the immune system
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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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/328—Foods, ingredients or supplements having a functional effect on health having effect on glycaemic control and diabetes
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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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/332—Promoters of weight control and weight loss
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
Description
본 발명은 도라지청의 제조 방법에 관한 것으로서, 보다 상세하게는 용기의 바닥에 도라지청이 누르거나 타지 않는 도라지청의 제조 방법에 관한 것이다.The present invention relates to a method of manufacturing a bellflower branch, and more particularly, to a method of manufacturing a bellflower bell that does not press or burn on the bottom of the container.
도라지(Platycodon grandiflorum DC)는 한의학에서는 길경(桔梗)이라고 하며, 초롱꽃과(Campanulaceae)에 속하는 다년생 초본식물로서 한국, 일본 및 중국의 산간지방에 자생하며, 7월에서 8월 사이 보라색 또는 백색으로 피는데, 원줄기 끝에 1개 또는 여러 개가 위를 향해 달린다. 국내에서는 식품뿐만 아니라 다양한 약리작용으로 약재로서 이용이 급증하고 있어 재배면적과 생산량이 확대되고 있으며(Lee 등, 2013, Korean J Food Sci Technol, 45, 422-427), 이를 이용한 한방처방 수가 동의보감에 273건, 방약합편에 49건이 수록되어 있을 정도로 다양한 약리작용을 가지고 있는데, 도라지의 주요 약리성분은 트리테르페노이드(triterpenoid)계 사포닌(saponin)이 알려져 있고, 이러한 성분은 진해, 거담작용, 중추신경억제작용(진정, 진통, 해열효과), 급만성염증에 대한 항염증 작용, 항궤양 및 위액분비 억제작용, 혈관을 확장하여 혈압을 낮추는 항콜린작용, 혈당강하작용, 콜레스테롤대사 개선작용 등이 있는 것으로 알려져 있다.Bellflower (Platycodon grandiflorum DC) is a perennial herbaceous plant belonging to the Campanulaceae family in Oriental Medicine and native to the mountainous regions of Korea, Japan and China, blooming in purple or white between July and August However, one or several at the end of the main stem runs upward. In Korea, not only food but also various pharmacological actions are increasing its use as a medicinal material, so the cultivation area and production volume are expanding (Lee et al., 2013, Korean J Food Sci Technol, 45, 422-427). There are 273 cases, 49 cases in the drug preparation, and it has various pharmacological effects. The main pharmacological component of bellflower is known as triterpenoid-based saponin, and these components are concentrated, expectorant, and central. Neurosuppressive effect (calm, analgesic, antipyretic effect), anti-inflammatory action against acute inflammation, anti-ulcer and gastric juice secretion, anti-choline action to lower blood pressure by expanding blood vessels, hypoglycemic action, cholesterol metabolism improvement, etc. It is known.
이에, 예로부터 도라지는 차, 엑기스, 청, 환 등의 다양한 형태로 제조되어 가래, 기침 등의 기관지 질병 및 감기의 예방을 위해 사용되어 왔다. 도라지에는 다량의 사포닌이 함유되어 있는데, 사포닌의 주성분으로는 platycodin A, C, D와 platycoside A, B, C, D, E가 있다고 알려져 있고(Chang 등, 2015, J Korean Soc Food Sci Nutr, 44, 1550-1557), 이 외에도 inulin, betulin, stigmasterol과 여러 종류의 당질 및 섬유질을 함유하고 있다(Hwang 등, 2011, J Korean Soc Food Sci Nutr, 40, 798-803). 도라지 효능에 대한 연구로는 장생도라지 추출물의 돌연변이 저해효과, 혈당강하, 항암활성 효과, 항염증 효과, 항비만 효과, 콜레스테롤 저하작용, 항산화 활성 및 간 손상억제 등 다양하게 진행되었다. 특히 우리나라에서는 식용으로 더 많이 활용되고 있으며, 조리시 독특한 쓴맛과 향긋한 풍미는 식품으로서의 기호성을 높여주며, 생리활성도 우수한 식품이다. 이러한 이유로 도라지의 약리작용과 생리활성을 이용한 다양한 도라지 제품개발에 대한 연구가 수행되어 왔으며 대표적으로 도라지 식혜, 도라지 요구르트, 도라지 설기떡, 도라지 차, 도라지 양갱, 도라지 캔디, 도라지 쿠키 등이 있으며, 도라지는 분말, 청, 즙, 환, 분말의 가공 식품형태로 시중에 유통, 판매되고 있다.Thus, since ancient times, bellflower has been manufactured in various forms such as tea, extract, blue, and pill, and has been used to prevent bronchial diseases and colds such as sputum and cough. The bellflower contains a large amount of saponin, and the main components of saponin are known to be platycodin A, C, D and platycoside A, B, C, D, E (Chang et al., 2015, J Korean Soc Food Sci Nutr, 44 , 1550-1557), as well as inulin, betulin, stigmasterol and various kinds of sugars and fibers (Hwang et al., 2011, J Korean Soc Food Sci Nutr, 40, 798-803). Studies on bellflower efficacy have been conducted in various ways, such as mutagenic inhibitory effect of Jang Saeng Doraji extract, hypoglycemic effect, anti-cancer effect, anti-inflammatory effect, anti-obesity effect, cholesterol-lowering action, antioxidant activity and liver damage suppression. In particular, in Korea, it is used more for food, and the unique bitter taste and fragrant flavor when cooking enhances the palatability as food, and is excellent in physiological activity. For this reason, research has been conducted on the development of various bellflower products using the pharmacological action and physiological activity of bellflower, and there are representative bellflower sikhye, bellflower yogurt, bellflower seolgitteok, bellflower tea, bellflower yolk, bellflower candy, bellflower cookies, etc. It is distributed and marketed in the form of processed food in powder, blue, juice, pill and powder.
그 중, 도라지청은 기관지 질병 및 감기의 예방 효과가 탁월하여 높은 기능성을 바탕으로 한 고부가 상품으로 시장 지배력을 가지고 있으나, 도라지의 쓴맛으로 인해 소비자 영역대가 성인층으로 한정되어 있고, 섭취시 특유의 '칼칼함'이 존재해 바로 섭취하기에 어려움이 있는 실정이다. 따라서 상기 도라지청 제조시, 도라지의 쓴맛을 차폐하여 전 연령층이 즐길 수 있도록 기호성을 높이면서도 도라지의 함량을 늘려 그 효능을 극대화하기 위한 도라지청의 제조방법을 개발할 필요가 있다. Among them, the Dorajicheong has a market value as a high value-added product based on high functionality due to its excellent prevention of bronchial diseases and colds, but due to the bitter taste of the bellflower, the consumer area is limited to adults, and it is unique when consumed. 'Kalkalham' is present, so it is difficult to take it right away. Therefore, it is necessary to develop a method of manufacturing bellflower soup to maximize the efficacy by increasing the content of bellflower while increasing palatability so that all ages can enjoy it by shielding the bitter taste of bellflower.
따라서 이러한 문제를 해결하기 위해, 종래에는 도라지의 쓴맛을 차폐하고 단맛을 내기 위하여 당을 사용하거나 단맛을 내면서도 열을 다스리고(당본초) 폐를 보하고 신장을 도우며 담을 제거하고 열을 내리며 종기독과 술독을 풀어(본초강목) 면역기능을 증강시킴으로써 기관지 보호에도 효과가 있는 배를 주성분으로 포함하는 도라지배청의 형태로 제조하여 기호성을 높이는 시도가 있었으나, 이러한 경우, 도라지의 쓴맛을 차폐하기 위해 통상 도라지에 비해 2배 이상의 많은 양의 당이나 배를 첨가하게 되므로, 도라지청의 기호성은 높일 수 있으나, 실질적으로 도라지청 내의 도라지의 함량이 적어 충분한 도라지의 효과를 얻을 수 없다.Therefore, in order to solve this problem, conventionally, the sugar is used to mask the bitter taste of bellflower and sweetness, while controlling the heat (sugar herb) while helping to treat the lungs, helping the kidneys, removing the phlegm, lowering heat, and poisoning There has been an attempt to increase palatability by preparing a bellflower pear that contains pears that are also effective in protecting the bronchus by releasing fruit liquor poison (primary tree) and enhancing the immune function, but in this case, in order to mask the bitter taste of bellflower Since a large amount of sugar or pear is added more than twice as large as the bellflower, the palatability of the bellflower can be enhanced, but the content of the bellflower in the bellflower is substantially low, so that a sufficient bellflower effect cannot be obtained.
또한, 도라지청 제조시, 종래에는 도라지의 고형분을 포함하거나 투입되는 원물 대비 생산량을 늘리고, 생산성을 높이기 위해 고압으로 증발시키는 방식을 통해 단시간에 도라지청을 제조하였다. In addition, during the production of bellflower soup, conventionally, bellflower pepper was produced in a short time through a method of evaporating at high pressure to increase productivity and increase productivity compared to raw materials containing or inputting solid content of bellflower.
또한, 도라지청의 제조를 위해 높은 농도의 당 성분이 포함되므로 점도가 높아, 최종적으로 달이거나 졸이는 도라지청의 제조시 솥이나 냄비에 눌러붙어 누룽지가 되고 눌러붙고 타는 등의 문제가 발생하였다. 이를 막기 위해서는 장시간 동안 계속하여 저어가며 졸여야 하는 불편이 있어 왔다. 또한, 이러한 과정에서 도라지의 고유 영양분 성분들이 유출이나 파괴되는 문제점이 발생되어 왔다. In addition, since a high concentration of sugar components is included for the production of Dorajicheong, the viscosity is high. Finally, during the production of the dried or boiled Dorajicheong, there was a problem such as pressing and burning in a pot or pot to become a nurungji and pressing and burning. In order to prevent this, it has been inconvenient to stir and stir for a long time. In addition, in this process, a problem has arisen that the intrinsic nutrient components of bellflower are leaked or destroyed.
이에, 본 발명자들은 도라지청의 제조시 장시간 계속하여 저어가며 졸여야 하는 불편을 해소하고, 도라지의 고유 영양분 성분들이 유출이나 파괴되지 않고 그대로 농축하는 방안을 강구하던 중, 통상 사용되는 중탕기 형태의 2중솥이 아닌 3층 구조의 솥을 사용하고 가열 온도를 일정하게 유지하여 일정한 열 전도를 시켜준 결과 계속해서 저어줄 필요가 없으면서도 용기의 바닥에 도라지청이 누르거나 타지 않고, 도라지의 고유 영양분 성분들이 유출이나 파괴되지 않고 그대로 농축됨을 확인함으로써, 본 발명을 완성하였다.Thus, the present inventors have been trying to solve the inconvenience of stir and simmer for a long time during the manufacture of bellflower soup, while pursuing a method to concentrate the nutrient components of bellflower without leaking or being destroyed. It uses a three-layered pot, not a middle pot, and keeps the heating temperature constant to conduct constant heat. As a result, it is not necessary to stir or burn the bellflower soup at the bottom of the container without having to stir continuously. The present invention was completed by confirming that they were concentrated without being leaked or destroyed.
본 발명의 목적은 용기의 바닥에 도라지청이 누르거나 타지 않는 도라지청의 제조 방법을 제공하는 것이다.An object of the present invention is to provide a method for manufacturing a bellflower rust that is not pressed or burned on the bottom of the container.
상기 목적을 달성하기 위하여, 본 발명은 1) 건조된 약도라지를 깨끗하게 세척한 후 0.1~0.5 cm 크기로 슬라이스 시키는 단계; 및 2) 상기 슬라이스된 약도라지 100중량부에 찹쌀 조청(쌀엿) 10~100중량부를 혼합하고 40~70 Brix와 700~1200 poise의 점도를 갖도록 3단 구조층의 도라지 전용 달임 솥에서 중탕하여 달이는 단계;를 포함하는 도라지청의 제조 방법을 제공한다.In order to achieve the above object, the present invention comprises the steps of: 1) washing the dried yakdoji clean and slicing it into 0.1-0.5 cm size; And 2) mixing 10 to 100 parts by weight of glutinous rice syrup (rice syrup) with 100 parts by weight of the sliced yakji, and defrosting it in a decoction pot dedicated to the bellflower of the 3-layer structure layer to have a viscosity of 40 to 70 Brix and 700 to 1200 poise. Step; provides a method of manufacturing a bellflower, including.
이하, 본 발명을 상세히 설명한다.Hereinafter, the present invention will be described in detail.
본 발명의 도라지청의 제조 방법에 있어서, 상기 약도라지는 3년근 우량 도라지를 사용하는 것이 바람직하고, 상기 도라지 전용 달임 솥은 전체적으로 Ni 8~11%, Cr 18~20%을 함유한 오스테나이트계 스테인리스강으로 제조되고, 상단 부분은 유리로 제조되어 제조 과정을 시각적으로 확인할 수 있는 것이 바람직하다.In the method of manufacturing the bellflower soup of the present invention, it is preferable to use a good bellflower for about 3 years, and the decoction pot for exclusive use of the bellflower is austenite based containing Ni 8-11% and Cr 18-20% as a whole. It is preferably made of stainless steel and the upper part is made of glass so that the manufacturing process can be visually confirmed.
또한, 본 발명의 도라지청의 제조 방법에 있어서, 상기 약도라지와 찹쌀 조청은 7:3의 중량비이고 72~120시간 동안 달이는 것이 바람직하고, 상기 약도라지 이외에 백출, 백복령, 당귀, 천궁, 오미자, 진피, 감초, 작약 및 맥문동을 포함하는 한약재를 추가로 포함하는 것이 바람직하며, 이때 1) 물 1L에 백출 6g, 백복령 6g, 당귀 6g, 천궁 4g, 오미자 4g, 진피 4g, 감초 8g, 작약 4g 및 맥문동 2g을 3~4시간 이상 푹 달여서 진액으로 제조하고, 80℃ 이상에서 약 10일간 고온숙성 및 농축과정을 거친 후 상기 진액을 체로 거르는 단계; 2) 건조된 약도라지를 깨끗하게 세척한 후 0.1~0.3 cm 크기로 슬라이스 시키는 단계; 및 3) 상기 슬라이스된 약도라지 100 중량부에 상기 1) 단계의 진액을 50~200중량부 혼합하고 찹쌀 조청(쌀엿) 10~100중량부를 혼합하고 40~70 Brix와 700~1200 poise의 점도를 갖도록 3단 구조층의 도라지 전용 달임 솥에서 중탕하여 달이는 단계;를 포함하는 것이 더더욱 바람직하다.In addition, in the method of manufacturing the bellflower soup of the present invention, it is preferable that the yakdoji and glutinous rice cooked are in a weight ratio of 7:3 and defrost for 72 to 120 hours, and in addition to the yaklarge, baekchul, baekbokryeong, Angelica, Cheongung, Omija, It is preferable to further include a herbal medicine including dermis, licorice, peony, and pulmonary sinus, wherein 1) 6 g of Baekchul, 6 g of Baekboknyeong, 6 g of Angelica, 4 g of Cnidium, 4 g of Omija, 4 g of Dermis, 8 g of Licorice, 4 g of Peony and Sifting 2 g of munmun-dong for 3-4 hours or more to prepare as a essence, and subjecting the essence to a sieve after undergoing a high temperature aging and concentration process at 80° C. for about 10 days; 2) washing the dried yakdoji clean and slicing it into 0.1-0.3 cm size; And 3) 50 to 200 parts by weight of the essence of step 1), 100 to 100 parts by weight of the sliced yakjiji, 10 to 100 parts by weight of glutinous rice syrup (rice syrup), and a viscosity of 40 to 70 Brix and 700 to 1200 poise. It is even more preferable to include; defrosting by boiling in a decoction pot dedicated to bellflower of the three-layer structure layer to have it.
일반적으로 도라지청은 도라지와 조청 (쌀엿)을 넣고 졸이는 공정으로 시작되어 약 48시간 정도를 졸이는 공정으로 끝나는 식품이다. 또한, 일반솥은 조청의 특정상 솥에 눌러붙어 누룽지가 되고 눌러붙고 타는 등의 문제가 발생한다.In general, bellflower soup is a food that starts with a process of boiling bellflower and jocheong (rice syrup) and ends with a process of boiling about 48 hours. In addition, the ordinary pot becomes a nurungji by pressing on the pot due to the specificity of the Jocheong, causing problems such as pressing and burning.
본 발명은 도라지를 슬라이스 형태로 썬 다음 쌀엿과 함께 중탕하여 도라지 농축액을 제조하였으며, 도라지의 효능을 향상시키는 추가재료를 실시예와 같이 첨가하여 함께 중탕할 수 있다. 농축액 중의 도라지를 눈으로 확인할 수 있어서 시각적인 선호도가 높고 제조과정 중 도라지의 유용성분의 파괴가 최소화되며, 쌀엿이 도라지의 쓴맛을 상쇄하여 쓴맛과 아린 맛에 익숙하지 않은 어린이도 거부감 없이 복용할 수 있다.In the present invention, the bellflower was sliced, then simmered with rice syrup to prepare a bellflower concentrate, and additional ingredients to improve the efficacy of bellflowers can be added and simmered together. As the bellflower in the concentrate can be visually confirmed, visual preference is high and destruction of useful components of the bellflower is minimized during the manufacturing process, and rice syrup offsets the bitterness of the bellflower, so even children unfamiliar with the bitterness and astringent taste can take it without rejection. have.
본 발명에서 사용하는 도라지청 제조 솥은 SUS 304 재질(대표적인 오스테나이트계 스테인리스강으로 18-8강으로 불리며, 내약품성, 내열성이 뛰어나기 때문에 처리수조 등에 사용된다. SUS 304는 Ni 8~11%, Cr 18~20%를 함유한 강이다.)로 이루어져 있으며 3단 구조층으로 구성되어 있다. 층과 층의 공간으로 100℃의 고온의 물이 층과 층의 통로로 이동하며 가열하는 방식이다. 그 결과, 내용물이 눌러 붙거나 타지 않고, 도라지의 고유 유효 성분이 파괴 되지 않고 그대로 유지 농축된다.The pot manufactured by Dorajicheong used in the present invention is made of SUS 304 (a representative austenitic stainless steel, called 18-8 steel, and has excellent chemical resistance and heat resistance, so it is used for treatment tanks, etc.) SUS 304 is Ni 8~11% , Cr is a steel containing 18-20%.) It is composed of a three-layer structure layer. This is a method in which high-temperature water at a temperature of 100° C. moves to the layers and the passages of the layers and heats the layers. As a result, the contents do not stick or burn, and the indigenous active ingredients of the bellflower are not destroyed and concentrated as they are.
본 발명의 도라지청 제조 방법은 약용의 성분이 가장 많이 용출되는 3년근 국내산 약도라지만을 엄선하고, 깨끗하게 3~4회 정도 세척해서 모래알이나 기타 이물 등을 완전하게 제거해서 가공하는 제품이다.The method of manufacturing Dorajicheong according to the present invention is a product that carefully selects only three-year-old domestically derived Yakdo Island where the most medicinal ingredients are eluted, washes it cleanly 3 to 4 times, and completely removes sand grains or other foreign substances, and processes the product.
상기 3년근 도라지를 0.1~0.5cm 정도로 저미는 방식으로 얇게 슬라이스 시킨다. 도라지 전용 달임 솥에 슬라이스된 도라지를 넣고 찹쌀조청을 비율대로 도라지 : 쌀엿 = 7 : 3의 중량비로 달이는 것이 바람직하다. 또한, 원재료인 도라지를 직접 눈으로 확인할 수 있으며 복용시 꼬들하게 씹히기 때문에 소비자가 신뢰할 수 있다. 전통적인 방법으로 생산된 쌀엿을 가미해 제조하기 때문에 도라지의 성분이 모두 응축된다. 또한 어린아이들도 잘 먹을 수 있도록 쓴맛과 아린맛을 제거해서 누구나가 먹기에 좋고 효능과 효과가 탁월하다. 이러한 달임공정에서 가장 중요한 부분이 일정 온도로 일정한 열 전도를 시켜주어 야 도라지의 고유 영양분 성분들이 유출이나 파괴되지 않고 그대로 농축된다. 얇게 슬라이스로 저미는 것은 도라지의 좋은 성분들이 빠르게 용해되어 조청과 함축되는 원리를 이용했으며 또한 소비자들이 음용시 도라지의 꼬들한 식감이 그대로 느낄수 있기에 제품의 대한 소비자의 신뢰가 구축된다. 아울러, 120시간 이상 달여 진한 맛을 느낄 수 있다. The three-year-old bellflower is sliced thinly in a manner sliced to about 0.1 to 0.5 cm. It is preferable to put sliced bellflower in a decoction pot dedicated to bellflower and decoct glutinous rice in a ratio of bellflower: rice syrup = 7: 3 in proportion. In addition, it is possible to directly check the bellflower, which is a raw material, and can be trusted by consumers because it is chewy when taken. It is made by adding rice syrup produced in a traditional way, so that all the ingredients in the bellflower are condensed. In addition, it removes bitterness and astringent taste so that even small children can eat well, so it is good for everyone to eat and has excellent efficacy and effects. The most important part of this defrosting process is to conduct constant heat conduction at a constant temperature so that the nutrient components of the bellflower are concentrated without being leaked or destroyed. Sliced into thin slices utilizes the principle that the good ingredients of bellflower are dissolved quickly and implied with Jocheong. Also, consumers' confidence in the product is established because consumers can feel the bellflower texture when drinking. In addition, it can be tasted for more than 120 hours.
본 발명의 도라지청은 특히 환절기 감기에 자주 걸리거나, 황사나 미세먼지가 발생되는 시기에 기침이 자주 나거나 목이 붓는 등 기관지나 호흡기에 문제가 있거나, 평소에 목을 많이 쓰거나 나쁜 공기에 장시간 노출되거나 담배를 피우거나 면역력이 약한 사람에게 복용을 권고한다.The Dorajicheong of the present invention is particularly prone to colds in the changing seasons, frequent coughing or swelling of the throat when yellow dust or fine dust occurs, or there is a problem in the bronchial or respiratory tract, usually having a lot of throats, or being exposed to bad air for a long time or Smoking is recommended for people who smoke or have weak immunity.
이상과 같이, 본 발명의 도라지청은 약물에 대한 독성 및 부작용이 없으므로 장기간 안전하게 복용이 가능하고 항산화 활성이 높아 면역력을 증진시키는 기능과 항당뇨 및 항비만 효능을 갖는 식품이다. 도라지 농축액 가공식품의 제조과정을 통하여 남녀노소 누구나 거부감 없이 복용가능한 건강기능식품뿐만 아니라 도라지의 효능을 이용한 약학 조성물, 양념류, 차류, 요리당 대용품을 제조하는데 사용될 수 있다. 본 발명의 제조 방법 도라지청 외에 각종 산야초에도 적용 가능하고, 제조 후 저장기간을 증가시키면 당침액으로 제조되므로 이를 이용하여 요리의 부재료로 활용 가능하다. 아울러, 농도조절을 통하여 액상제품 또는 진액제품 형태로 제조 가능하다.As described above, the Dorajicheong of the present invention is a food that has a function of enhancing immunity and anti-diabetic and anti-obesity effects because it has no toxicity and side effects to drugs and thus can be safely taken for a long time and has high antioxidant activity. Through the manufacturing process of processed foods of bellflower concentrate, it can be used to prepare pharmaceutical compositions, seasonings, teas, and substitutes per dish as well as health functional foods that can be taken by anyone of all ages, regardless of refusal. The manufacturing method of the present invention can be applied to various types of wild plants in addition to the bellflower, and can be utilized as an auxiliary material for cooking by using it as it is made of sugar solution by increasing the storage period after manufacture. In addition, it can be manufactured in the form of liquid or essence products through concentration control.
도 1은 일반적으로 널리 사용되는 기존의 내부 대류 순환 구조의 2중솥(중탕기) 구조의 단면도이다.
도 2는 일반적인 도 1의 2중솥(중탕기) 내부에 하나의 솥이 더 들어가 있는 본 발명에 사용된 도라지 청 제조를 위한 3중솥 구조를 간략화한 것이다.
도 3은 본 발명의 도라지청의 제조 방법의 일 실시예로 제조된 도라지청의 사진이다.
1 is a cross-sectional view of a dual pot (water heater) structure of a conventional internal convection circulation structure generally used widely.
FIG. 2 is a simplified structure of a triple pot for manufacturing bellflower blue used in the present invention in which a single pot is further contained in the double pot (water heater) of FIG. 1.
3 is a photograph of a bellflower branch manufactured by an embodiment of a method of manufacturing a bellflower branch of the present invention.
먼저, 본 발명을 각 단계별로 설명한다.First, the present invention will be explained for each step.
1 단계: 건조된 도라지를 슬라이스 시키는 단계Step 1: slicing the dried bellflower
세척된 도라지를 0.1~0.5 cm 크기로 슬라이스 시킨다. 이때, 상기 도라지는 3년근 우량 도라지를 사용하는 것이 바람직하다.Slice the washed bellflower into 0.1-0.5 cm. At this time, it is preferable to use a good bellflower for 3 years.
이때, 상기 도라지 이외에 백출, 백복령, 당귀, 천궁, 오미자, 진피, 감초, 작약 및 맥문동을 포함하는 한약재를 추가로 포함하는 것이 바람직하다.At this time, in addition to the above bellflower, it is preferable to further include medicinal herbs including Baekchul, Baekbokryeong, Danggui, Cheongung, Omija, Dermis, Licorice, Peony, and Macmundong.
구체적으로, 물 1L에 백출 6g, 백복령 6g, 당귀 6g, 천궁 4g, 오미자 4g, 진피 4g, 감초 8g, 작약 4g 및 맥문동 2g을 3~4시간 이상 푹 달여서 진액으로 제조하고, 상기 진액을 체로 거른다. 이 진액에 상기 슬라이스된 도라지를 혼합하다. 바람직하게는 도라지 100중량부에 상기 진액을 50~200중량부 혼합한다.Specifically, 1 g of water, 6 g of Baekchul, 6 g of Baekbokyeong, 6 g of Angelica, 4 g of Cheongung, 4 g of Omija, 4 g of dermis, 8 g of licorice, 4 g of Peony, and 2 g of Macmundong are prepared by simmering for 3-4 hours or more, and then sieved the essence. . The sliced bellflower is mixed with this essence. Preferably, 50 to 200 parts by weight of the essence is mixed with 100 parts by weight of bellflower.
2 단계: 중탕하여 달이는 단계Step 2: defrosting
상기 슬라이스된 도라지 100중량부에 찹쌀 조청(쌀엿) 10~100중량부를 혼합한다. 바람직하게는 도라지:쌀엿 = 7:3의 중량비로 혼합하고 100℃ 부근의 온도로 3단 구조층의 도라지 전용 달임 솥에서 72~120시간 동안 중탕하여 달인다. 최종 제조된 도라지청은 40~70 Brix와 700~1200 poise의 점도를 갖는 것이 바람직하다.The sliced bellflower is mixed with 10 to 100 parts by weight of glutinous rice syrup (rice syrup). Preferably, mixed in a weight ratio of bellflower:rice syrup = 7:3 and defrosted by boiling for 72 to 120 hours in a decoction pot dedicated to bellflower of the three-layer structure layer at a temperature around 100°C. It is preferable that the final manufactured Dorajicheong has a viscosity of 40-70 Brix and 700-1200 poise.
상기 사용되는 도라지 전용 달임 솥은 전체적으로 Ni 8~11%, Cr 18~20%을 함유한 오스테나이트계 스테인리스강으로 제조되고, 상단 부분은 유리로 제조되어 제조 과정을 시각적으로 확인할 수 있는 것이 바람직하다.The decoction pot for exclusive use of bellflower used is preferably made of austenitic stainless steel containing 8 to 11% Ni and 18 to 20% Cr, and the upper part is made of glass, so it is preferable to visually confirm the manufacturing process. .
도라지를 당분과 함께 섭취하면 호흡기를 촉촉하게 만들어주어 도라지청으로 먹는 것이 효과적이지만 설탕을 많이 쓰면 건강에 좋지 않으므로 찹쌀 조청을 넣는 것이 좋다. It is effective to eat bellflower with sugar to make the respiratory system moist, so it is effective to eat with bellflower, but it is good to add glutinous rice syrup because it is not good for your health if you use a lot of sugar.
이하, 실시예를 통하여 본 발명을 보다 상세히 설명하고자 한다. 이들 실시예는 오로지 본 발명을 보다 구체적으로 설명하기 위한 것으로, 본 발명의 요지에 따라 본 발명의 범위가 이들 실시예에 의해 제한되지 않는다는 것은 당업계에 통상의 지식을 가진 자에게 있어서 자명할 것이다.Hereinafter, the present invention will be described in more detail through examples. These examples are only intended to illustrate the present invention in more detail, and it will be apparent to those skilled in the art that the scope of the present invention is not limited by these examples according to the gist of the present invention. .
<실시예 1> 도라지청의 제조 1<Example 1> Preparation of bellflower branch 1
냉풍 건조를 이용하여 건조한 약도라지를 3회 깨끗하게 세척한 후 0.3 cm 크기로 슬라이스 시켰다. 이 슬라이스된 약도라지와 찹쌀 조청(쌀엿)을 7:3의 중량비로 혼합하고 3단 구조층의 도라지 전용 달임 솥에서 100℃ 이상으로 중탕하여 120시간 동안 달였다. 그 결과 50 Brix와 1100 poise의 점도를 갖는 도라지청이 제조되었다.The dried yakdoji was washed three times using cold air drying, and then sliced into 0.3 cm. The sliced yakji lodge and glutinous rice jocheong (rice syrup) were mixed at a weight ratio of 7:3, and then boiled at 100°C or higher in a three-layered bellflower-only decoction pot to heat for 120 hours. As a result, a bellflower plant having a viscosity of 50 Brix and 1100 poise was produced.
<실시예 2> 도라지청의 제조 2<Example 2> Preparation of bellflower branch 2
물 1L에 백출 6g, 백복령 6g, 당귀 6g, 천궁 4g, 오미자 4g, 진피 4g, 감초 8g, 작약 4g 및 맥문동 2g의 약재를 넣고 4시간 동안 푹 달여서 진액으로 제조하고, 상기 진액을 체로 걸렀다. 여기에 상기 실시예 1과 동일한 방법으로 약도라지 700 g과 쌀엿 300 g을 혼합하여 동일한 방식으로 혼합하고 중탕하여 도라지청을 제조하였다.In 1L of water, 6 g of Baekchul, 6 g of Baekbokryeong, 6 g of Angelica, 4 g of Cheongung, 4 g of Omija, 4 g of Dermis, 8 g of Licorice, 4 g of Peony and 2 g of Peony, were boiled for 4 hours to prepare as a essence, and the essence was sieved. Here, in the same manner as in Example 1, 700 g of Yadoji and 300 g of rice syrup were mixed and mixed in the same manner, followed by boiling to prepare a bellflower soup.
<실시예 3> 도라지청의 제조 3<Example 3> Preparation of Dorajicho 3
상기 약재를 4시간 동안 푹 달여서 진액으로 제조하고, 추가적으로 80℃에서 약 10일간 고온숙성 및 농축과정을 거친 후, 상기 진액을 체로 걸렀다. 이후는 상기 실시예 2와 동일한 방법으로 도라지청을 제조하였다.The medicinal material was boiled for 4 hours to prepare as a essence, and after additionally undergoing a high temperature aging and concentration process at 80° C. for about 10 days, the essence was sieved. Thereafter, a bellflower branch was prepared in the same manner as in Example 2.
<비교예 1> 배도라지청의 제조<Comparative Example 1> Preparation of Baedora Branch Office
비교예로서 일반적으로 많이 사용되는 배도라지청을 제조하였다. 구체적으로, 냉풍 건조를 이용하여 건조한 도라지와 물을 중량비 1;10의 비율로 추출기를 이용하여 24시간 동안 추출하였다. 상기 추출액을 농축기로 옮겨 감압 조건하에서 일반솥에서 16시간 농축하여 brix 82의 도라지청을 제조하였다. 상기 도라지청 23.6g, 배 63.0g, 꿀 13.4g을 사용하여 배도라지청을 제조하였다. 상기 배는 껍질을 깎고, 일반 가정용 믹서기를 이용하여 30초에서 1분 정도 갈아 입자가 거의 보이지 않도록 제조하였다. 상기 꿀은 일반 시중에서 판매하는 꿀을 사용하였다.As a comparative example, Badorajicheong, which is generally used, was prepared. Specifically, dried bellflower and water were extracted using cold air drying for 24 hours using an extractor in a ratio of 1 to 10 by weight. The extract was transferred to a concentrator and concentrated in a normal pot for 16 hours under reduced pressure to prepare a brix 82 bellflower. Baedorajicheong was prepared using 23.6g, 63.0g pear, and 13.4g of honey. The pear was cut into shells and ground for 30 seconds to 1 minute using a general household blender to make the particles almost invisible. The honey used was commercially available honey.
<실험예 1> 도라지청 추출물 제조<Experimental Example 1> Preparation of bellflower extract
상기 실시예 1, 실시예 2 및 실시예 3의 도라지청의 동결건조 분말 5 g에 80% 발효주정 50 mL를 첨가하여 상온에서 12시간 추출하고 0.45 μm membrane filter로 여과하여 상등액을 회수하여 추출물을 제조하였으며 총 폴리페놀 및 총 플라보노이드 함량 측정에 사용하였다. 나머지 추출물은 60℃에서 감압농축하고 동결건조하여 건조분말을 얻은 후 추출용매(80% 발효주정)에 용해시켜 1.0, 0.5, 및 0.25 mg/mL 농도로 제조하고 그 외 라디칼 소거활성 및 소화효소 저해활성 측정에 사용하였다.50 ml of 80% fermented alcohol was added to 5 g of freeze-dried powder of the bellflower soup of Example 1, Example 2, and Example 3 to extract for 12 hours at room temperature, filtered through a 0.45 μm membrane filter, and the supernatant was recovered to extract the extract. It was prepared and used to measure the total polyphenol and total flavonoid content. The rest of the extract was concentrated under reduced pressure at 60°C and freeze-dried to obtain a dry powder, dissolved in an extraction solvent (80% fermented alcohol) to prepare concentrations of 1.0, 0.5, and 0.25 mg/mL, and other radical scavenging activity and digestive enzyme inhibition Used to measure activity.
<1-1> 총 폴리페놀 분석<1-1> Total polyphenol analysis
총 폴리페놀 함량은 Folin-Denis법(Folin과 Denis, 1912)을 약간 변형하여 측정하였다. 각각의 추출물 0.5 mL를 시험관에 분주하고 25% Na2CO3용액 0.5 mL를 첨가하여 3분간 정치시킨 후 2 N Folin-Ciocalteu phenol 용액 0.25 mL를 첨가 및 혼합한 다음 30℃에서 1시간 동안 발색시켰다. 발색된 시료는 750 nm에서 분광광도계를 사용하여 흡광도를 측정하였으며 gallic acid를 이용하여 작성한 표준 검량곡선으로부터 값을 산출하였다.The total polyphenol content was measured by slightly modifying the Folin-Denis method (Folin and Denis, 1912). 0.5 mL of each extract was dispensed into a test tube, 0.5 mL of a 25% Na 2 CO 3 solution was added and left to stand for 3 minutes, then 0.25 mL of 2 N Folin-Ciocalteu phenol solution was added and mixed, followed by color development at 30° C. for 1 hour. . The absorbed sample was measured at 750 nm using a spectrophotometer, and the value was calculated from a standard calibration curve prepared using gallic acid.
<1-2> 총 플라보노이드 분석<1-2> Total flavonoid analysis
총 플라보노이드 함량은 Lee 등(2014)의 방법과 유사하게 측정하였다. 즉, 각각의 메탄올 추출물 0.5 mL를 시험관에 취하고 여기에 diethylene glycol 1.0 mL와 1 N NaOH 0.01 mL를 가하여 항온수조(37℃)에서 1시간 방치 후 420 nm에서 분광광도계로 흡광도를 측정하였다. 이때 총 플라보노이드 함량은 rutin을 이용하여 작성한 표준 검량곡선으로부터 값을 산출하였다.The total flavonoid content was measured similarly to the method of Lee et al. (2014). That is, 0.5 mL of each methanol extract was taken into a test tube, and 1.0 mL of diethylene glycol and 0.01 mL of 1 N NaOH were added thereto, and allowed to stand in a constant temperature water bath (37° C.) for 1 hour, and absorbance was measured with a spectrophotometer at 420 nm. At this time, the total flavonoid content was calculated from the standard calibration curve prepared using rutin.
<1-3> 갈변물질 분석<1-3> Analysis of browning substances
갈변물질 함량은 시료 1 g에 3차 증류수 10배를 가하여 1시간 동안 추출한 후 여과하여 비효소적 갈변도법으로 420 nm에서 분광광도계를 사용하여 흡광도를 측정하였다.The browning substance content was extracted for 1 hour by adding 10 times of tertiary distilled water to 1 g of the sample, filtered, and absorbance was measured using a spectrophotometer at 420 nm using a non-enzymatic browning method.
실시예 1, 실시예 2와 실시예 3의 총 폴리페놀, 총 플라보노이드와 갈변물질 함량을 비교한 결과, 총 폴리페놀 및 플라보노이드 함량은 각각 1.24, 1.88, 2.45 mg/g 및 0.16, 0.17, 0.26 mg/g로 실시예 3의 고온숙성 처리시가 가장 높았다. 갈변물질 역시 실시예 1은 3.35, 실시예 2의 경우 3.37의 흡광도 값을 나타냈으나 고온 숙성 후 갈변화 반응에 의해 실시예 3은 좀 더 짙은 색감과 함께 4.24의 흡광도 값을 나타내었다.As a result of comparing the total polyphenol, total flavonoid and browning material contents of Example 1, Example 2 and Example 3, the total polyphenol and flavonoid contents were 1.24, 1.88, 2.45 mg/g and 0.16, 0.17, 0.26 mg, respectively. /g was the highest in the high-temperature aging treatment of Example 3. The browning material also showed an absorbance value of 3.35 in Example 1 and 3.37 in Example 2, but Example 3 exhibited an absorbance value of 4.24 with a darker color sense by browning reaction after high temperature aging.
도라지 자체에 총 폴리페놀, 총 플라보노이드 및 갈변물질이 많이 포함되어 있으나, 상기 약재가 이를 좀더 보강하는 것으로 판단되며, 특히고온에서의 숙성은 총 폴리페놀, 총 플라보노이드 및 갈변물질과 같은 생리활성 물질을 증가시키며 이 역시 고분자 화합물들이 열처리에 의해 저분자 화합물로 분해된 것으로 추정된다. 특히, 갈변물질의 증가 현상은 도라지와 한약재 재료에 사용된 한약재들이 함유하고 있는 아미노산들이 mailliard 반응에 의한 것으로 판단되었다. The bellflower itself contains a large amount of total polyphenols, total flavonoids, and browning substances, but it is believed that the medicinal material reinforces them more, and especially, aging at high temperatures may include bioactive substances such as total polyphenols, total flavonoids, and browning substances. It is also assumed that the polymer compounds are decomposed into low molecular compounds by heat treatment. In particular, it was judged that the increase in browning substances was due to the mailliard reaction of amino acids contained in Chinese medicines used for bellflower and herbal medicine materials.
<실험예 4> 라디칼 소거활성 측정<Experimental Example 4> Measurement of radical scavenging activity
DPPH 라디칼 소거활성은 Cho 등(2017, Korean J Food Preserv, 24, 125-133)의 방법에 따라 측정하였다. 10-4 mM DPPH 용액 0.8 mL와 추출물 0.2 mL를 가하여 30분간 암실에서 반응시킨 후 분광광도계를 이용하여 525 nm에서 흡광도를 측정하였다. 음성 대조구 실험은 시료 대신에 에탄올을 0.2 mL를 취하여 실험하였으며, DPPH 라디칼 소거활성은 실험구와 음성 대조구의 흡광도를 구하여 상대적 비교치(%)로 나타내었다.DPPH radical scavenging activity was measured according to the method of Cho et al. (2017, Korean J Food Preserv, 24, 125-133). 0.8 mL of 10-4 mM DPPH solution and 0.2 mL of extract were added, reacted in the dark for 30 minutes, and absorbance at 525 nm was measured using a spectrophotometer. The negative control experiment was performed by taking 0.2 mL of ethanol instead of the sample, and the DPPH radical scavenging activity was expressed as a relative comparison (%) by obtaining the absorbance of the experimental and negative controls.
ABTS 라디칼 소거활성 역시 Cho 등(2017, Korean J Food Preserv, 24, 125-133.)의 방법에 따라 7 mM ABTS 용액과 2.45 mM potassium persulfate을 1:1(v/v)로 섞고, 암실에서 12∼16시간을 방치시켜 ABTS 라디칼(ABTS+ㆍ)을 형성시켰다. 이후 732 nm에서 흡광도 값이 0.7±0.03이 되도록 메탄올로 희석하여 사용하였다. 적당히 희석된 ABTS 용액 0.9 mL와 추출물 0.1 mL를 섞고 3분 후 분광광도계를 이용하여 732 nm에서 흡광도를 측정하였다. 음성 대조구 실험은 시료 대신에 메탄올을 0.1 mL를 취하여 실험하였으며, ABTs 라디칼 소거활성은 상기 기술된 DPPH 라디칼 소거활성과 동일한 방법으로 나타내었다.ABTS radical scavenging activity was also mixed with 1:1 mM (v/v) of 7 mM ABTS solution and 2.45 mM potassium persulfate according to the method of Cho et al. (2017, Korean J Food Preserv, 24, 125-133.), 12 in the dark. ABTS radicals (ABTS +· ) were formed by standing for ˜16 hours. Then, it was diluted with methanol and used to have an absorbance value of 0.7±0.03 at 732 nm. 0.9 mL of the appropriately diluted ABTS solution and 0.1 mL of the extract were mixed, and after 3 minutes, the absorbance was measured at 732 nm using a spectrophotometer. The negative control experiment was conducted by taking 0.1 mL of methanol instead of the sample, and the ABTs radical scavenging activity was shown in the same manner as the DPPH radical scavenging activity described above.
Hydroxyl(ㆍOH) radical 소거활성은 Hwang 등(2017, Korean J Food Preserv, 24, 134-144)의 방법에 따라 10 mM FeSO4.7H20-EDTA 0.2 mL, 10 mM 2-deoxyribose 0.2 mL, 10 mM H2O2 0.2 mL, 시료 1.4 mL를 혼합하고 37℃에서 4시간 동안 반응시켰다. 이 혼합액에 1% thiobarbituric acid와 2.8% trichloroaceric acid를 각각 1 mL씩 가하여 100℃에서 20분간 발색시켜 520 nm에서 흡광도를 측정하였다. DPPH 및 ABTS의 음성대조구는 시료대신 증류수를 사용하였고 라디칼 소거능의 음성 대조구는 PBS 완충액(NaCl 8.76 g, NaH2PO3 0.11 g, Na2HPO3 0.596 g)을 사용하였다.Hydroxyl(ㆍOH) radical scavenging activity is 10 mM FeSO 4 .7H 2 0-EDTA 0.2 mL, 10 mM 2-deoxyribose 0.2 mL according to the method of Hwang et al. (2017, Korean J Food Preserv, 24, 134-144). 0.2 mL of 10 mM H 2 O 2 and 1.4 mL of sample were mixed and reacted at 37° C. for 4 hours. To this mixture, 1 mL of 1% thiobarbituric acid and 2.8% trichloroaceric acid were added to each mixture, followed by color development at 100°C for 20 minutes, and absorbance at 520 nm was measured. As a negative control of DPPH and ABTS, distilled water was used instead of a sample, and as a negative control of radical scavenging activity, PBS buffer (NaCl 8.76 g, NaH2PO3 0.11 g, Na 2 HPO 3 0.596 g) was used.
모든 라디칼 소거활성은 아래와 같은 식에 대입하여 백분율(%)로 나타내었다. All radical scavenging activities were expressed as a percentage (%) by substituting the following equation.
라디칼 소거활성(%) =[1-(음성 대조구 흡광도 / 실험구 흡광도)] × 100Radical scavenging activity (%) =[1-(negative control absorbance / experimental absorbance)] × 100
실시예 1, 실시예 2 및 실시예 3의 DPPH, ABTS, 및 hydroxyl 라디칼 소거활성을 비교한 결과는 추출물의 농도가 증가할수록 높게 나타났다. 즉, 1 mg/mL 일때 68.17%(실시예 2) 및 85.74%(실시예 3)로 가장 높게 나타났다. 0.5 ∼ 0.25 mg/mL 농도에서는 실시예 1이 각각 29.33% 및 10.96%, 실시예 2가 각각 31.28% 및 12.37%를 나타내었고 실시예 3에서는 각각 46.21% 및 20.49%로 실시예 3이 좀 더 우수한 DPPH 라디칼 소거활성을 나타내었다. ABTS 라디칼 소거활성 역시 처리 농도가 클수록 증가하는 경향을 나타내었다. 0.25 mg/mL 처리시 실시예 1은 20.59%, 실시예 2는 24.37%를 나타내었고 실시예 3은 33.95%를 나타내었다. 0.5 mg/mL 처리시에는 39.94%(실시예 1), 43.99%(실시예 2)와 68.49%(실시예 3)를 나타내었고 1.0 mg/mL 처리시에는 63.24%(실시예 1), 70.89%(실시예 2) 및 90.24%(실시예 3)로 ABTS 라디칼 소거활성이 좀 더 증가하였다. Hydroxyl 라디칼 소거활성은 ABTS 및 DPPH보다는 라디칼 소거활성이 낮게 측정되었다. 1.0 mg/mL 농도에서 실시예 1은 42.13%, 실시예 2는 48.06%의 소거활성을 보였으며 실시예 3은 63.81%를 나타내었다. 항산화 활성은 일반적으로 폴리페놀 화합물들의 함량과 큰 상관관계가 있는 것으로 보고되어있다. 따라서 본 발명에서의 높은 항산화 활성 증가 현상은 도라지의 효과와 함께 고온숙성 처리에 따른 유리형태의 폴리페놀 화합물들의 함량 증가에 기인한 것으로 추측된다. 즉, 열처리 시 유리형의 폴리페놀 화합물들이 많이 용출되며 이로 인해 항산화 효과가 증가된 것으로 판단되었다.The results of comparing the DPPH, ABTS, and hydroxyl radical scavenging activities of Examples 1, 2, and 3 were higher as the concentration of the extract increased. In other words, when it was 1 mg/mL, it was highest at 68.17% (Example 2) and 85.74% (Example 3). At concentrations of 0.5 to 0.25 mg/mL, Example 1 showed 29.33% and 10.96%, respectively, Example 2 showed 31.28% and 12.37%, respectively, and in Example 3, Example 3 was 46.21% and 20.49%, respectively. DPPH radical scavenging activity was shown. The ABTS radical scavenging activity also tended to increase with increasing treatment concentration. When treated with 0.25 mg/mL, Example 1 showed 20.59%, Example 2 showed 24.37%, and Example 3 showed 33.95%. 39.94% (Example 1), 43.99% (Example 2) and 68.49% (Example 3) when 0.5 mg/mL treatment was performed, and 63.24% (Example 1), 70.89% when treated with 1.0 mg/mL (Example 2) and 90.24% (Example 3) further increased ABTS radical scavenging activity. Hydroxyl radical scavenging activity was measured to have lower radical scavenging activity than ABTS and DPPH. At a concentration of 1.0 mg/mL, Example 1 showed a scavenging activity of 42.13%, Example 2 of 48.06%, and Example 3 of 63.81%. Antioxidant activity is generally reported to be highly correlated with the content of polyphenol compounds. Therefore, it is presumed that the high antioxidant activity increase in the present invention is due to the increase in the content of the free form polyphenol compounds according to the high temperature aging treatment with the effect of bellflower. That is, it was judged that a lot of glass-type polyphenol compounds eluted during the heat treatment, thereby increasing the antioxidant effect.
<실험예 5> 소화효소 저해활성 측정<Experimental Example 5> Measurement of digestive enzyme inhibitory activity
α-Glucosidase 저해활성은 200 mM sodium phosphate buffer(pH 6.8) 50 μL 시료와 α-glucosidase 효소 50 μL를 첨가하여 37℃에서 10분간 예비 배양한 후 sodium phosphate buffer(pH 6.8) 100 μL와 5 mM p-nitrophenol-α-D-glucopyranoside(p-NPG)을 100 μL를 가하여 37℃에서 10분간 반응시켰다. 이 반응물에 100 mM Na2CO3 750 μL를 첨가하여 반응을 정지시키고 420 nm에서 흡광도를 측정하고 저해율을 계산하였다.For α-Glucosidase inhibitory activity, 50 μL of 200 mM sodium phosphate buffer (pH 6.8) and 50 μL of α-glucosidase enzyme were added, preliminarily incubated at 37°C for 10 minutes, and then 100 μL of sodium phosphate buffer (pH 6.8) and 5 mM p -nitrophenol-α-D-glucopyranoside (p-NPG) was added and 100 μL was added and reacted at 37° C. for 10 minutes. To the reaction, 750 μL of 100 mM Na 2 CO 3 was added to stop the reaction, absorbance was measured at 420 nm, and the inhibition rate was calculated.
α-Amylase 저해활성은 각 추출물 50 μL를 시험관에 분주한 후 α-amylase(1.0 U/mL) 효소용액 50 μL와 200 mM sodium phosphate buffer(pH 6.8) 50 μL를 첨가하여 37℃에서 10분간 예비 반응을 실시하였다. 이 반응액에 200 mM sodium phosphate buffer (pH 6.8)에 녹인 1% 전분용액을 0.25 mL를 가하고 다시 37℃에서 10분간 반응을 실시하였다. 이후에는 0.5 N-NaOH 및 30% potasium sodium tartrate를 용해한 48 mM DNS 시약을 0.25 mL 첨가하여 100℃에서 20분간 끓여 발색 및 냉각시킨 후 570 nm에서 흡광도를 측정하였다.For α-Amylase inhibitory activity, 50 μL of each extract was dispensed into a test tube, and 50 μL of α-amylase (1.0 U/mL) enzyme solution and 50 μL of 200 mM sodium phosphate buffer (pH 6.8) were added to prepare for 10 minutes at 37°C. The reaction was carried out. To the reaction solution, 0.25 mL of a 1% starch solution dissolved in 200 mM sodium phosphate buffer (pH 6.8) was added, and the reaction was further performed at 37°C for 10 minutes. Thereafter, 0.25 mL of 48 mM DNS reagent in which 0.5 N-NaOH and 30% potasium sodium tartrate was dissolved was added, boiled at 100° C. for 20 minutes, cooled, and absorbance was measured at 570 nm.
Pancreatic lipase 저해활성은 200 mM sodium phosphate buffer(pH 6.8) 50 μL에 추출물 50 μL, pancreatic-lipase(1.0 U/mL) 효소용액 50 μL를 혼합하여 37℃에서 10분간 예비 반응시켰다. 반응 후 인산나트륨 완충용액에 녹인 p-NPB(5 mM) 100 μL를 가하여 동일하게 10분간 반응시킨 후 100 mM Na2CO3 750 μL를 가해 반응을 종료시킨 후 420 nm 에서 흡광도를 측정하였다.For pancreatic lipase inhibitory activity, 50 μL of extract and 50 μL of pancreatic-lipase (1.0 U/mL) enzyme solution were mixed in 50 μL of 200 mM sodium phosphate buffer (pH 6.8) and pre-reacted at 37° C. for 10 minutes. After the reaction, 100 μL of p-NPB (5 mM) dissolved in a sodium phosphate buffer solution was added and reacted for 10 minutes, and then 750 μL of 100 mM Na2CO3 was added to terminate the reaction, and absorbance at 420 nm was measured.
모든 효소 저해활성의 음성 대조구는 시료 대신에 추출용매를 취하였으며 시료용액의 첨가구와 무첨가구 사이의 흡광도 차이를 백분율(%)로 나타내었다.The negative control of all enzyme inhibitory activities was taken as an extraction solvent instead of the sample, and the difference in absorbance between the addition and non-addition of the sample solution was expressed as a percentage (%).
소화효소 저해활성(%) =[1-(음성 대조구 흡광도 / 실험구 흡광도)] ㅧ 100Digestive enzyme inhibitory activity (%) =[1-(negative control absorbance / experimental absorbance)] ㅧ 100
실시예 1, 실시예 2 및 실시예 3의 α-glucosidase, a-amylase 및 pancreatic lipase 저해활성을 측정한 결과, α-Glucosidase 저해활성은 각각의 추출물 농도가 1mg/mL일 때 실시예 1은 21.02%, 실시예 2는 22.07%의 활성을 나타낸 반면 실시예 3은 61.92%의 우수한 저해활성을 나타내었다. 또한 추출물의 처리 농도에 비례하여 농도 의존적인 결과를 나타내었다. α-Amylase 저해활성은 α-glucosidase보다는 활성이 약간 낮은 경향을 나타내었다. 0.25 mg/mL 농도에서는 실시예 1과 실시예 2는 각각 0.13%, 0.12%로 저해활성을 나타내지 않았으며 실시예 3은 4.31%를 나타내었다. 농도가 증가할수록 저해활성 역시 조금씩 증가하는 경향을 나타내었고 1 mg/mL 농도에서는 실시예 1이 15.24%, 실시예 2가 15.29%를 나타내었고, 실시예 3은 34.29%의 α-amylase 저해활성을 나타내었다. Pancreatic lipase 저해 활성 역시 α-glucosidase 및 α-amylase와 같은 결과로 농도가 클수록 저해활성이 증가하는 경향을 나타내었다. 0.25 mg/mL 농도에서는 각각 3.33%(실시예 1), 3.39%(실시예 2) 및 9.72%(실시예 3)로 저해활성이 크게 나타나진 않았으나 0.5 mg/mL 농도에서는 약간 증가하여 10.24(실시예 1), 10.60%(실시예 2)와 29.02%(실시예 3)를 나타내었으며 1 mg/mL 농도에서는 더욱 증가하여 47.56(실시예 1), 48.18%(실시예 2) 및 65.02%(실시예 3)를 나타내어 고온숙성 처리 시 소화효소 저해활성이 크게 증가하는 것으로 나타났다.As a result of measuring α-glucosidase, a-amylase, and pancreatic lipase inhibitory activities of Examples 1, 2, and 3, α-Glucosidase inhibitory activity was 21.02 when the extract concentration of each was 1 mg/mL. %, Example 2 showed an activity of 22.07%, while Example 3 showed an excellent inhibitory activity of 61.92%. In addition, it showed a concentration-dependent result in proportion to the treatment concentration of the extract. α-Amylase inhibitory activity tended to be slightly lower than α-glucosidase. At the concentration of 0.25 mg/mL, Example 1 and Example 2 did not show inhibitory activity at 0.13% and 0.12%, respectively, and Example 3 showed 4.31%. As the concentration increased, the inhibitory activity also tended to increase gradually. At 1 mg/mL concentration, Example 1 showed 15.24% and Example 2 15.29%, and Example 3 exhibited 34.29% α-amylase inhibitory activity. Shown. Pancreatic lipase inhibitory activity was also the same as α-glucosidase and α-amylase. As the concentration increased, the inhibitory activity increased. At a concentration of 0.25 mg/mL, the inhibitory activity was not significantly shown at 3.33% (Example 1), 3.39% (Example 2) and 9.72% (Example 3), respectively, but at a concentration of 0.5 mg/mL, it was slightly increased to 10.24. Example 1), 10.60% (Example 2) and 29.02% (Example 3), further increased at 1 mg/mL concentration, 47.56 (Example 1), 48.18% (Example 2) and 65.02% (Example) As shown in Example 3), it was found that the digestive enzyme inhibitory activity was significantly increased during the high temperature aging treatment.
α-Glucosidase는 전분을 단당류로 분해하는 효소로 소장점막에 존재하며 경구혈당강하제로 이용되고 있다. 따라서 α-glucosidase 효소 활성을 저해함으로써 소장에서 포도당의 흡수를 지연 및 차단시켜 식후 급격한 혈당 상승을 억제할 수 있으므로, 항당뇨 및 항비만 효능이 있을 것으로 판단된다. 실시예 3의 고온숙성 중 생성된 phenolic acids 및 플라보노이드 화합물 함량에 기인하여 항당뇨 및 항비만 효능이 있는 것으로 추측된다.α-Glucosidase is an enzyme that breaks down starch into monosaccharides. It is present in the small intestine mucosa and is used as an oral hypoglycemic agent. Therefore, by inhibiting α-glucosidase enzyme activity, it is possible to delay and block the absorption of glucose in the small intestine, thereby suppressing a rapid rise in blood glucose after eating, and thus, it is considered to have anti-diabetic and anti-obesity effects. It is presumed to have anti-diabetic and anti-obesity effects due to the content of phenolic acids and flavonoid compounds produced during the high temperature aging of Example 3.
<실험예 6> 관능평가<Experimental Example 6> Sensory evaluation
상기 실시예 1 내지 3에서 제조된 도라지청과 비교예 1에 의해 제조된 배도라지청의 기호도를 알아보기 위해 관능검사를 실시하였다. 패널은 성인 50명을 선정하여 맛, 향, 전체적 기호도를 7점 척도법에 의해 평가하도록 하였다.(1=매우 나쁨, 7=매우 좋음) 각 항목에 대한 점수의 평균값으로 관능평가의 결과를 나타내었으며, one way ANOVA로 유의차 분석을 수행하였다. 관능검사의 결과는 하기 표 1에 나타내었다.A sensory test was performed in order to find out the preference of the Dorajicheong prepared in Examples 1 to 3 and the Badorajicheung prepared by Comparative Example 1. The panel selected 50 adults to evaluate the taste, aroma, and overall preference by a 7-point scale method. (1=very bad, 7=very good) The results of sensory evaluation were shown as the average value of the scores for each item. , One-way ANOVA was performed for significant difference analysis. The sensory test results are shown in Table 1 below.
표 1을 살펴보면, 본 발명으로 제조된 도라지청은 비교예와 같은 배와 꿀을 사용하지 않으면서도 비교예 1의 배도라지청에 맛이 뒤지지 않아 유사한 기호도를 가짐을 확인할 수 있다.Looking at Table 1, it can be seen that the bellflower produced by the present invention has a similar preference because it does not infer flavor to the bellflower of Comparative Example 1 without using pear and honey as in Comparative Example.
따라서, 본 발명에 따른 도라지청은 배와 꿀을 첨가하지 않으면서도 도라지의 쓴맛을 해결하여 용이하게 섭취할 수 있는 장점이 있다.Therefore, the bellflower chung according to the present invention has the advantage that it can be easily consumed by solving the bitter taste of bellflower without adding pear and honey.
<실험예 7> 도라지청이 바닥에 누르거나 타는지 여부<Experimental Example 7> Whether Dorajicho pressed or burned to the floor
실시예 1 내지 3에서는 3단 구조층의 도라지 전용 달임 솥에서 달여서 바닥에 도라지청이 누르거나 타는 현상이 발생하지 않았으나, 비교예 1에서는 계속해서 저어주지 않았을 때 다수의 성분이 바닥에 눌러붙거나 타는 현상이 발생하였다.In Examples 1 to 3, the bellflower broth was not pressed or burned on the floor by defrosting in a bellflower-only decoction of the three-layer structure layer, but in Comparative Example 1, a number of components were stuck to the floor when it was not continuously stirred. A burning phenomenon occurred.
이상, 본 발명의 바람직한 실시예를 들어 상세하게 본 발명은 상기 실시예에 한정되는 것은 아니며, 본 발명의 기술적 사상의 범위 내에서 당 분야에서 통상의 지식을 가진 자에 의하여 여러 가지 변형이 가능하다.As described above, the present invention is not limited to the above-described embodiments in detail, with reference to preferred embodiments of the present invention, and various modifications can be made by those skilled in the art within the scope of the technical spirit of the present invention. .
Claims (6)
2) 상기 슬라이스된 약도라지 100중량부에 찹쌀 조청(쌀엿) 10~100중량부를 혼합하고 40~70 Brix와 700~1200 poise의 점도를 갖도록 3단 구조층의 도라지 전용 달임 솥에서 중탕하여 달이는 단계;을 포함하는 도라지청의 제조 방법.
1) After washing the dried yakdoji clean, slicing it into 0.1~0.5 cm size; And
2) Mixing 10 to 100 parts by weight of glutinous rice syrup (rice syrup) with 100 parts by weight of the sliced yakji and defrosting it in a decoction-only decoction pot of 3-layer structure to have a viscosity of 40-70 Brix and 700-1200 poise. ; The manufacturing method of the bellflower soup containing.
The method of claim 1, wherein the yakdoji uses good bellflower for 3 years.
According to claim 1, The decoction pot for exclusive use of bellflower is entirely made of austenitic stainless steel containing 8 to 11% Ni and 18 to 20% Cr, and the upper part is made of glass to visually confirm the manufacturing process. A method of manufacturing a bellflower branch characterized by being present.
The method of claim 1, wherein the yakdoji and glutinous rice jocheong are 7:3 by weight and defrost for 72 to 120 hours.
The method of claim 1, further comprising medicinal herbs including Baekchul, Baekbokryeong, Angelica, Cheongung, Omija, Dermis, Licorice, Peony, and Macmundong.
1) 물 1L에 백출 6g, 백복령 6g, 당귀 6g, 천궁 4g, 오미자 4g, 진피 4g, 감초 8g, 작약 4g 및 맥문동 2g을 3~4시간 이상 푹 달여서 진액으로 제조하고, 80℃ 이상에서 약 10일간 고온숙성 및 농축과정을 거친 후 상기 진액을 체로 거르는 단계;
2) 건조된 약도라지를 깨끗하게 세척한 후 0.1~0.3 cm 크기로 슬라이스 시키는 단계; 및
3) 상기 슬라이스된 약도라지 100 중량부에 상기 1) 단계의 진액을 50~200중량부 혼합하고 찹쌀 조청(쌀엿) 10~100 중량부를 혼합하고 40~70 Brix와 700~1200 poise의 점도를 갖도록 3단 구조층의 도라지 전용 달임 솥에서 중탕하여 달이는 단계;를 포함하는 도라지청의 제조 방법.The method of claim 5, wherein the manufacturing method
1) 1 g of water, 6 g of Baekchul, 6 g of Baekbokyeong, 6 g of Angelica, 4 g of Cheongung, 4 g of Omija, 4 g of Dermis, 8 g of Licorice, 4 g of Peony, and 2 g of Mungmundong are prepared by simmering for 3 to 4 hours or more, and prepared as a essence. Sieving the essence after a daily high-temperature aging and concentration process;
2) washing the dried yakdoji clean and slicing it into 0.1-0.3 cm size; And
3) 50 to 200 parts by weight of the essence of step 1) is mixed with 100 parts by weight of the sliced yakjiji, 10 to 100 parts by weight of glutinous rice syrup (rice syrup), and has a viscosity of 40 to 70 Brix and 700 to 1200 poise. Method of manufacturing a bellflower office comprising; defrosting by boiling in a decoction pot dedicated to bellflower of the three-layer structure layer.
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102436582B1 (en) * | 2022-03-15 | 2022-08-26 | (주)푸른신화 | A process for the preparation of Manufacturing method of bellflower syrup and the bellflower syrup prepared therefrom |
| KR102456954B1 (en) * | 2021-08-24 | 2022-10-21 | 농업회사법인(주)제주자연식품 | Balloonflower food composition filled in stick-type container and preparation method thereof |
| WO2023063477A1 (en) * | 2021-10-12 | 2023-04-20 | 농업회사법인㈜바농 | Granola comprising pine nut and preparation method therefor |
| KR102595524B1 (en) * | 2023-08-07 | 2023-10-30 | 주식회사 그레잇풀 | Platycodon grandiflorum fermented product comprising platycodon grandiflorum and rice grain syrup and method for preparing thereof |
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2018
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102456954B1 (en) * | 2021-08-24 | 2022-10-21 | 농업회사법인(주)제주자연식품 | Balloonflower food composition filled in stick-type container and preparation method thereof |
| WO2023063477A1 (en) * | 2021-10-12 | 2023-04-20 | 농업회사법인㈜바농 | Granola comprising pine nut and preparation method therefor |
| KR102436582B1 (en) * | 2022-03-15 | 2022-08-26 | (주)푸른신화 | A process for the preparation of Manufacturing method of bellflower syrup and the bellflower syrup prepared therefrom |
| WO2023177094A1 (en) * | 2022-03-15 | 2023-09-21 | (주)푸른신화 | Method for preparing platycodon grandiflorus syrup and platycodon grandiflorus syrup prepared thereby |
| KR102595524B1 (en) * | 2023-08-07 | 2023-10-30 | 주식회사 그레잇풀 | Platycodon grandiflorum fermented product comprising platycodon grandiflorum and rice grain syrup and method for preparing thereof |
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