KR101812125B1

KR101812125B1 - Orostachys Malacophyllus and Raspberry Composition And Method For Their Preparation

Info

Publication number: KR101812125B1
Application number: KR1020150189596A
Authority: KR
Inventors: 박희전; 송지영; 정소희; 김희란
Original assignee: 전라북도 고창군
Priority date: 2015-12-30
Filing date: 2015-12-30
Publication date: 2017-12-27
Also published as: KR20170079239A

Abstract

The present invention relates to a food and health functional foods field, and relates to a composition having antioxidative effect including a feed and a bokbun and a method for producing the composition

Description

TECHNICAL FIELD [0001] The present invention relates to a composition comprising maltose and maltose,

The present invention relates to a food and health functional foods field, and more particularly, to a composition having antioxidative effects including a polysaccharide and a polysaccharide, and a process for producing the same.

Wassong (Round Rock, Orostachys malacophyllus ) grows on old tile roofs or rocks on the mountains and grows on the tile roofs like pine leaves or flowers and is called as tsunami or rock stone, tile brush, oxong, recitation, etc., and the perennial plant of Crassulaceae , And has been used as a medicinal product in the civilian society by drying the outposts from which roots have been removed [10, 20]. Most of the studies on the so far known warships are Orostachys japonicus , and the phytochemicals present in them are flavonoids such as kaolin, quercetin and kaempferol-3-O-β-D-glucoside 8 kinds are known and include various physiologically active ingredients such as fatty acid ester, triterpenoid, sterols and aromatic acids such as 4-hydroxybenzoic acid, 3,4-dihydroxybenzoic acid and gallic acid. It has been reported that a variety of physiological activities such as antioxidant, antimicrobial, apoptosis inducing, antiinflammatory and anticancer effects have been reported.

The bokbunja belongs to the differentiation of Rubus spp., Which is a type of rambles. According to researchers, there are 300 species. In Korea, there are 22 species such as winter strawberry, among which more than 10 species are edible. It is dried for a certain period from maturation and is used as a bokbunja material. In general, the scientific name of bokbunja raspberry is recorded as Rubus Occidentalis. The leaves of the bokbunja raspberry are composed of 5 ~ 9 small lobes, and the stems are attached with white spines and thorns. White flowers bloom every year at the end of newly emerged branches, and the fruit is a perennial half-vine blooming shrub with semi-calyceous, fruiting green color in July and August. The number of varieties and regional distribution of bokbunja rhubarb is ranged from 600 to 1,200 varieties in the world, and it is distributed in the northwestern part of North America, China, Japan, peninsula region, It is being cultivated as a medicinal crop. Of these, about 22 species of bramble raspberries in Korea are cultivated for food or herbal medicine. Cultivated areas are cultivated in the forests of about 50-1,000 m above sea level, mountain valleys or islands, The temperature is 5 ℃ ~ 28 ℃, the rainfall is about 120m, and the sunshine time is about 126 hours. It is possible to cultivate in all regions of the Korean peninsula. However, it is possible to cultivate forests in the middle and southern regions such as Busan, Gyeryong, Chiak, Wolak, , Geomundo, Ulleungdo, etc., and cultivated areas are cultivated mainly as special crops in Jeonbuk, Changan, Buan, Sunchang and Jeju. In addition, the bokbunja raspberry has excellent cold tolerance compared to other similar plants, and it has the advantage of good growth even in low precipitation, and it is a phytoplankton that grows in sunlight in forests, mountain slopes or valleys where drainage is good. You can see how much nutrition it has. It is a half-vine-scaped shrub belonging to the bokbunja raspberry family. It is the most widely distributed cultivated area in the world and its variety is known to be the most diverse. In the berry raspberry, the fruit color is red raspberry, and the yellow bokbule contains glucose (43%), fructose (8%), seodang (6.5%) and pectin, and organic acids such as lemon acid, malic acid, salicylic acid, (golden queen raspberry), and purple raspberry (puple raspberry). It is similar to raspberry, but it does not separate fine nucleus and fruit. It grows by propagating the tip of the raspberry and it can reproduce by the middle part or tissue culture as the root part. Dewberry variety is also a kind of raspberry, , Deep roots, and strong growth on dry soil. There is a slight difference in the odor, taste, and color of natural raspberry according to the breed and cultivation environment. The natural fragrance comes from ingredients such as high-class fatty acids, olw-class organic acids, aromatic alcohols, terpenes and the like, They come from organic acids such as citric acid, succinic acid, malic acid, malonic acid and tannic acid and various sugars. It is known that the color of anthocyanin comes from the organic dye, anthocyanine. Bokbunja The juice of raspberry consists of pericap, fruit, and seed. There is an anthocyanin pigment in the peel of the bokbunja, and the fruit of the bokbunja raspberry is ripe by the photosynthesis process, and the color changes from the red to the purple to the tree.

The bokbunja fruit contains diverse organic acids and sugars similar to glucose, and the seeds of bokbunja contain oil and fat and phytostearine. In general, the components (100 g) of the berry raspberries are 87 g of water, 1.6 g of protein, 1.7 g of fat, 1.3 g of glusoce, 2.9 g of fibroid, 0.5 g of ash 0.5 (K), calcium (Ca), magnesium (Mg), sodium (Na), iron (Fe) and vitamins such as vitamin A It may contain vitamins and vitamin -B ₁₂ -C. Bokbunja The glucose contained in the fruit of the raspberry can be obtained by the fermentation process of the enzyme (Bokbunja wine). Since ancient times, bokbunja has unique natural fragrance, taste and natural color. Using these natural characteristics, it is used as a material of various oriental food such as bokbunja, bokbunja, jujube, and bokbunja However, since the efficacy of bokbunja has been variously recognized as antibacterial action, anticancer action, antioxidative action, immune enhancement action, hypotensive action, skin aging inhibition action, and dyeing action, the herbal medicine, oriental medicine, Etc., have attracted much attention in the field of new material development.

In addition, the anthocyanin pigment contained in the bokbunja is an environmentally friendly natural pigment and is known to be applicable to natural dyes of fibers and hair today. It is now known to be applicable to natural dyes. At present, there are vegetable dyes which have been studied as natural dyes such as safflower, mugwort, japonica, omija, and turmeric. Animal dyes include squid ink and haircut scales. Mineral dyes include yellow ocher, titanium, mica, These dyes are advantageous in terms of environmental pollution and safety, while they are advantageous from the standpoint of safety in which color changes upon exposure or storage for a long period of time, but also has a disadvantage in that stability is deteriorated. It contains carotene, polyphenol, anthocyanin, and cyanide glycosides as pigment elements, and contains oil (11.6%) and phytosterin (0.7%). Fruit is used worldwide as a raw material or raw material for processing, and is used for processing canned food, frozen food, ice cream, ice cream, and the like. Also, it is widely used as an additive such as chocolate, fish oil, chicken dish, and meat dish. In recent years, bokbunja liquor is produced and sold by developing it as a sincerity. It is also recognized as a dietary fruit with the lowest calorie, and it is widely preferred for women as a diet food, and consumption thereof is increasing.

The total cultivated area of bokbunja is 2,846 ha and the cultivated land is reported as 10,042 farms. Among them, the order of cultivation is Jeonbuk (86.8%), Jeonnam (4.2), Gangwon (2.6), Jeju (2.3), Gyeongbuk (2.0), Gyeongnam (1.5), Chungnam (0.5) and Chungbuk (0.04). Bokbunja are maintained in appearance by dehydration, external shock, microbial pollution, enzyme activity and biochemical application, and they can be used for various purposes. It has difficult characteristics.

Efforts are continuously being made to find a composition which contains various kinds of physiological activities such as antioxidative effect, antibacterial effect, apoptosis inducing effect, antiinflammatory effect, anticancer effect,

Korean Patent Publication No. 10-2010-0050557 discloses a composition for improving lipid metabolism comprising an extract of a medicinal herb containing a bokbunja as an active ingredient, and is different in composition from the present invention.

Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made keeping in mind the above problems occurring in the prior art, and an object of the present invention is to provide a composition having an antioxidative effect including a polysaccharide and a polysaccharide.

In addition, an object of the present invention is to provide a method for producing a composition having an antioxidative effect including the above-mentioned < RTI ID = 0.0 > < / RTI >

Disclosure of Invention Technical Problem [8] The present invention provides an antioxidant composition comprising a polysaccharide and a polysaccharide to solve the first technical problem described above.

According to an embodiment of the present invention, the beverage composition may have antioxidant ability including the feed and the brambles.

According to another embodiment of the present invention, the composition may be a health functional food composition having antioxidant ability including the feed and the brambles.

According to another aspect of the present invention, there is provided a method of preparing a juice, comprising the steps of: preparing a juice; And a packaging step of inspecting, sterilizing and packaging the mixed solution, wherein the mixed solution is prepared by mixing the juice solution, the feed concentrate, and the sub ingredient.

According to another embodiment of the present invention, the juicing step may further include concentrating the juice to be 8-12 brix.

According to another embodiment of the present invention, the above-mentioned feed concentrate may further comprise a step of concentrating the feed to 18 to 22 brix.

According to another embodiment of the present invention, the material may be at least one selected from the group consisting of licorice concentrate, oligosaccharide, and purified water.

According to another embodiment of the present invention, the mixing step comprises mixing 20 to 30 parts by weight of the berry extract, 3 to 5 parts by weight of the licorice concentrate, 20 to 30 parts by weight of the oligosaccharide, and 250 to 300 parts by weight of the oligosaccharide, Parts by weight.

The composition comprising the feed and the macromolecule according to the present invention has an effect of providing a composition exhibiting various physiological activities such as antioxidative effect, antibacterial effect, apoptosis inducing effect, anti-inflammatory effect and anti-cancer effect.

FIG. 1 is a flow chart conceptually showing a method for producing a composition having antioxidant ability including a feed and brambles according to an embodiment of the present invention.
FIG. 2 is a graph showing the results of measurement of flavonoid contents according to another embodiment of the present invention. FIG.
3 is a graph illustrating electron donating activity by DPPH free radical according to another embodiment of the present invention.

Hereinafter, the present invention will be described in detail.

It is noted that the technical terms used in the present invention are used only to describe specific embodiments and are not intended to limit the present invention. In addition, the technical terms used in the present invention should be construed in a sense generally understood by a person having ordinary skill in the art to which the present invention belongs, unless otherwise defined in the present invention, Should not be construed to mean, or be interpreted in an excessively reduced sense. In addition, when a technical term used in the present invention is an erroneous technical term that does not accurately express the concept of the present invention, it should be understood that technical terms that can be understood by a person skilled in the art are replaced with a technical term. And should not be construed as being excessively reduced in meaning, and the singular expressions used in the present invention include plural expressions unless the context clearly dictates otherwise. &Lt; RTI ID = 0.0 > And it is to be understood that the present invention may be embodied with additional constituent elements or steps. In the following description of the present invention, a detailed description of related arts will be omitted. It is omitted.

According to another aspect of the present invention, there is provided a method of preparing a juice, comprising the steps of: preparing a juice; A mixing step of mixing the juice solution, the feed concentrate and the material to prepare a mixed solution; And a packaging step of inspecting, sterilizing and packaging the mixed solution.

According to another embodiment of the present invention, the juicing step may further include concentrating the juice to 8 to 12 brix, and the juice may be added in an amount of 30 to 70 parts by weight If the brambles are frozen, they can be left at 37 to 60 hours under a temperature condition of 23 to 27 DEG C, and they can be used after they are thawed.

In addition, the method of juicing the juice may be carried out by a mechanical juice using a machine and a juicing method using a human force, and may further include a washing step for washing the juice before performing the juice, Cleaning with air, or washing with air.

In addition, the sterilization can be performed by a method such as high temperature sterilization, sterilization by radiation, steam sterilization, and the like, but is not limited thereto.

Hereinafter, the constitution and effects of the present invention will be described in more detail with reference to the following examples, comparative examples and experimental examples. These embodiments are only for illustrating the present invention, and the scope of the present invention is not limited by these embodiments.

In June, 2015, the product used in this experiment was purchased from the Gochang area of Jeollabuk - do and pressed into a hydraulic juicer.

The bokbunja were juiced in the same manner as in the case of warships, and the products produced in the Gochang area were purchased from the Agricultural Cooperative of Sunwoonsan in Kochang - gun and used as a sample. The samples used in each experiment were mixed with a single test group of Wassong and a mixture of two samples at a ratio of 1: 1.

< Experimental Example 1> Flavonoid Measure

Flavonoid content was determined by adding 5% NaNO 2 solution to each solvent extract, mixing 10% AlCl ₃₆ H ₂ O well, and measuring the absorbance at 510 nm with this mixed solution. At this time, the content of flavonoid was calculated from the standard curve prepared by measuring the (+) - catechin hydrate as a standard substance in the same manner as the sample at a concentration of 20-200 ug / ml.

< Experimental Example 2> On DPPH Antioxidant activity assay

To determine the antioxidant activity, DPPH reaction solution was added to each sample prepared at 0.01 ~ 1% concentration of each extract, followed by reaction at room temperature for 30 minutes, and the absorbance was measured. At this time, the absorbance was measured at 528 nm in the same manner as in the case of BHT, which is conventionally used as an antioxidant. The DPPH-induced antioxidant activity was expressed as a percentage (%) in absorbance difference between the sample and the non-additive.

The experimental results of Experimental Examples 1 and 2 were as follows.

FIG. 2 is a graph showing the results of measuring the content of flavonoids. As shown in FIG. 2, the flavonoid content was higher when the flavonoid was treated with bokbunja than when it was treated alone. As can be seen from FIG. 2, it was confirmed that the treatment of the bokbunja and the wastewater mixture resulted in a higher result than the single test.

3 is a graph showing electron donating activity measured by DPPH free radical. DPPH, which is a stable radical, is converted into non-radicals when electrons or hydrogen are supplied from antioxidants, and is used for measuring antioxidant activity of purified water or organic solvent extract of natural products. 3, the synthetic antioxidant BHT used as a control showed an antioxidative activity of 97.8%. Similar to the results of the flavonoids, DPPH free radicals showed higher antioxidative activities than the single-dose samples.

Rice bran extract, liquorice concentrate, oligosaccharide and purified water were blended based on the blending ratios shown in Table 1 below. The percentages in Table 1 below are v / v%.

Example 1 (Drink A) Example 2 (Drink B) Example 3 (Drink C) Rice concentrate 25% 35% 45% Bokbunja juice 5% 5% 5% Licorice concentrate One% One% One% oligosaccharide 5% 5% 5% Purified water 64% 54% 44%

The preference degree was surveyed by the method of providing one by one to 50 panelists of 20 to 40 panels having Examples 1 to 3 above.

The results of the preference test were as shown in Table 2 below.

As shown in Table 2, the color, flavor, sourness, sweetness, and overall acceptability of the beverage were highest in the case of the drink A compared with the results of Table 1. Concentration of Concentrated Concentrate of Drink A in Concentrated Concentrate of 25% was the most appropriate, and as the content of Concentrated Concentrate of Drink B (35%) and Drink C (45%) increased, the acidity and bitterness increased and the degree of preference was lowered.

Claims

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(a) a juice step of juice the bokbunja to produce a bokbunja juice;
(b) squeezing the feed and concentrating it to 18 to 22 brix;
(c) 5% (v / v) of the bran extract of step (a), 1% (v / v) of the licorice concentrate, 5% (v / v) of the oligosaccharide in the 25% v / v) and purified water 64% (v / v).

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