A food-medicine homology composition and its application in black bean products
By employing a process of freezing and cell wall breaking, sealed stacking, and step-by-step heating and stir-frying, the problems of component loss and compatibility imbalance in black soybean products have been solved, generating melanin-like substances with strong antioxidant properties, thus optimizing the sensory quality and consumption methods of black soybean products.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- ANHUI BENCAO YITANG BIOTECHNOLOGY CO LTD
- Filing Date
- 2026-04-22
- Publication Date
- 2026-06-02
AI Technical Summary
Existing black bean products are mostly processed from single raw materials, lacking targeted nutritional benefits. Compound products suffer from incompatibility and loss of effective ingredients. Traditional processing techniques are crude, making it difficult to achieve precise temperature and time control, and can easily cause discomfort from tonifying.
By employing a process of freezing and cell wall breaking, sealed stacking and enzymatic hydrolysis, and step-by-step heating and stir-frying, combined with a stainless steel sealed preservation container and a cast iron thickened flat-bottomed wok, a medicinal and edible homologous composition was prepared. This process promoted the migration of Angelica sinensis components and activated the endogenous enzymatic hydrolysis of black beans, generating melanoidins and optimizing sensory quality.
The loading of angelica volatile oil in black beans was increased, the endogenous enzyme system of black beans was activated, and melanoidins with strong antioxidant properties were generated, which improved the color, aroma, taste and texture of the product, and made the product more like a snack, flavorful and convenient.
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Abstract
Description
Technical Field
[0001] This invention belongs to the field of food processing technology, specifically relating to a medicinal and edible composition and its application in black bean products. Background Technology
[0002] With the upgrading of health consumption concepts, food-medicine homology products have become a market hotspot. Sub-health issues in women caused by insufficient liver and kidney essence and blood, such as dull complexion, irregular menstruation, cold hands and feet, and dry hair, have spurred the demand for precise dietary therapy. Traditional Chinese medicine theories of "black foods nourishing the kidneys," "liver and kidneys sharing a common origin," and "mutual generation of essence and blood" provide core support for product development. Black beans, known as the "grain of the kidneys," and angelica, known as the "holy medicine of blood," combined can achieve a synergistic effect of nourishing the kidneys and replenishing essence, as well as replenishing and invigorating blood circulation. This makes it a high-quality ingredient combination for women's exclusive dietary therapy products.
[0003] Currently, most black bean products on the market are processed from a single ingredient, offering only basic nutritional value and lacking targeted health benefits. A few compound products suffer from imbalanced ingredient ratios and fail to harmonize the pungent and dispersing properties of Angelica sinensis, easily causing discomfort and poor conditioning effects. Furthermore, traditional processing techniques are crude and lack precise temperature and time control, easily leading to the loss of core effective components such as anthocyanins and volatile oils from the raw materials. Some products also contain artificial additives, contradicting the consumer demand for natural and healthy products. Therefore, developing a scientifically formulated, precisely processed Angelica sinensis-based black bean product with no artificial additives and clearly defined health benefits is a key direction for filling market gaps and meeting the daily health needs of women.
[0004] Chinese invention patent application CN116849357A discloses a food-medicine composition with hepatoprotective effects and its preparation method. The composition consists of black beans (10-30%), oats (10-30%), millet (10-30%), astragalus (10-30%), codonopsis (5-20%), and angelica (10-30%) in specific mass percentages. The active ingredients are preferably extracted by water extraction, filtered, and repeatedly extracted and concentrated.
[0005] The above method uses water extraction, which involves soaking and then boiling to extract water-soluble active ingredients. However, the volatile oil components that are active in Angelica sinensis are easily lost during prolonged boiling, and the fat-soluble components, such as vitamin E and some flavonoids, in black beans are difficult to fully utilize. Summary of the Invention
[0006] The purpose of this invention is to provide a food-medicine homology composition and its application in black bean products. By combining it with rock sugar to neutralize the medicinal essence of angelica, by sealing and stacking for enzymatic hydrolysis and segmented roasting to synergistically transform the medicinal flavor into a complex caramel flavor, by delaying the release of flavor through solid particle form to achieve a lasting sweet aftertaste, and by applying a thin sugar frosting to the surface to optimize the mouthfeel, the prepared composition can be dried again and chewed directly, or it can be further processed into honey black beans or tea substitutes, providing multiple ways of consumption such as snacking, flavoring, and convenience.
[0007] The objective of this invention can be achieved through the following technical solutions: A food-medicine homology composition is prepared by the following steps: Step 1: After washing the black beans, freeze them at -18℃ to -20℃, then rinse them with water at 40-50℃ to obtain broken black beans.
[0008] Step 2: Mix and stack the broken black beans with dried angelica slices to balance the moisture content and promote the migration of angelica components and endogenous enzymatic hydrolysis of black beans, resulting in a mixture.
[0009] Step 3: Place the mixture and rock sugar together in a wok, and use a step-by-step heating and stirring process to allow the rock sugar to melt and penetrate into the cracks of the black beans and cause the seed coat to wrinkle, thus obtaining a medicinal and edible compound.
[0010] Furthermore, the mass ratio of broken-cell-wall black beans to dried angelica slices is 14-16:2-3.
[0011] Furthermore, the specific preparation steps for broken-cell-wall black beans are as follows: Spread the clean black beans evenly on a tray and freeze them at -18℃ to -20℃ for 2-3 hours. Quickly remove them and immediately rinse them in running water at 40-50℃ for 10-15 seconds. Drain the surface water to obtain broken black beans.
[0012] Furthermore, the specific preparation steps of the mixture are as follows: Mix the broken black beans and dried angelica slices evenly and add them to a stainless steel sealed food storage container. Let it stand at 25℃-30℃ for 1-1.5 hours to obtain the mixture.
[0013] Furthermore, the specific preparation steps of the food-medicine homology composition are as follows: The mixture and rock sugar granules are added to a thickened cast iron flat-bottomed wok, and after a stepped heating and stirring process, a medicinal and edible homology composition is obtained.
[0014] Furthermore, the mass ratio of the mixed materials to the rock sugar granules is 16-19:2-3.
[0015] Furthermore, the stepped heating and stir-frying process is specifically as follows: Stir-fry at 100℃-115℃ for 15-20 minutes, then continue stir-frying at 115-130℃ for 15-20 minutes, and then raise the temperature to 140℃-160℃ and stir-fry for 40-60 minutes.
[0016] The application of a food-medicine homology composition in black bean products includes the following steps: The medicinal and edible homology composition was dried at 60℃ for 60 minutes, allowing the rock sugar solution to slowly crystallize into sugar frosting. After cooling, angelica and black bean granules with a crisp texture that can be chewed directly were obtained. Add the medicinal and edible homology composition to honey or osmanthus honey in a certain proportion, seal and marinate for 24 hours to allow the honey liquid to penetrate, then dry at 60℃ for 30 minutes, and after cooling, you will get Angelica honey black beans with a shiny black surface and a soft and chewy texture. The medicinal and edible homology composition was pulverized and passed through a 2.5mm sieve to obtain coarse granular material, which was then packaged in a tea bag to obtain Angelica sinensis black bean tea.
[0017] The beneficial effects of this invention are: 1. This invention uses alternating hot and cold treatment to create microscopic cracks in the seed coat of black soybeans, opening physical channels for subsequent substance penetration. Sealed stacking then promotes the migration of volatile components of Angelica sinensis into the black soybeans, increasing the loading of Angelica sinensis volatile oil in the black soybeans. Simultaneously, it activates the endogenous enzyme system of the black soybeans, converting proteins and starches into reducing sugars and amino acids, providing precursors for the Maillard reaction and generating melanoidins with strong antioxidant properties. This significantly improves the DPPH free radical scavenging rate of the product. Finally, a stepped heating and stirring process gradually melts and infiltrates rock sugar, causing the seed coat to wrinkle. Through endogenous enzymatic hydrolysis and Maillard reaction, the uniform adhesion of the sugar coating effectively masks the beany odor, comprehensively optimizing the sensory qualities such as color, aroma, taste, and texture.
[0018] 2. In this invention, a stainless steel sealed food storage container is preferred as the storage container. Its excellent sealing performance effectively maintains stable humidity inside the container, creating a suitable microenvironment for the internal moisture balance of the material and the migration of volatile components of Angelica sinensis to black beans. At the same time, the chemical inertness of stainless steel avoids reaction with active ingredients, ensuring the purity of volatile oils and other functional substances. A thickened cast iron flat-bottomed wok is selected as the frying container. Utilizing the excellent heat storage and uniform heat conduction of cast iron, the material is heated steadily and consistently during the step-by-step heating process, which is conducive to the gradual melting of rock sugar and its uniform penetration into the cracks of black beans. At the same time, the heavy wok body avoids local overheating and scorching, providing conditions for the uniform wrinkling of the seed coat, the full progress of the Maillard reaction, and the uniform adhesion of the subsequent sugar frosting, which helps to synergistically improve the antioxidant activity and sensory quality of the product. Detailed Implementation
[0019] The technical solutions of the present invention will be clearly and completely described below with reference to the embodiments in the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the scope of protection of the present invention.
[0020] Example 1: A medicinal and edible composition, prepared by the following steps: S1: Rinse the black beans three times in running water, drain, and set aside clean black beans; cut the angelica root into 2mm thin slices, dry them in hot air at 30℃ until the moisture content is ≤10%, and set aside dried angelica root slices; crush the rock sugar into 3mm small particles to obtain rock sugar granules.
[0021] S2: Spread 100g of clean black beans evenly on a tray and freeze at -20℃ for 2 hours to cause the internal water to freeze and generate expansion stress. Quickly remove the frozen black beans and immediately immerse them in running water at 40℃ for 10 seconds. Use the alternation of hot and cold to create micro-cracks in the seed coat and cotyledons. Drain the surface water to obtain broken black beans.
[0022] S3: Mix 70g of broken black beans and 10g of dried angelica slices evenly and add them to a stainless steel sealed food storage container. Stack the container at 25℃ for 1 hour to balance the internal moisture of the material, promote the migration of volatile components of angelica to black beans, and activate the endogenous enzyme system of black beans to carry out mild enzymatic hydrolysis, converting some of the protein and starch into reducing sugars and amino acids, thus obtaining a mixture.
[0023] S4: Add 80g of the mixture and 10g of rock sugar granules to a cast iron thickened flat-bottomed wok. Stir for 15 minutes at 100℃. The rock sugar will initially melt and penetrate into the cracks of the selected black beans after the cell walls are broken, causing the seed coat to wrinkle. Continue to stir-fry at 115℃ for 15 minutes, and then raise the temperature to 140℃ and stir-fry for 40 minutes to obtain the medicinal and edible homologous composition.
[0024] Example 2: A medicinal and edible composition, prepared by the following steps: S1: Put the black beans into running water, rinse 4 times, drain, and set aside clean black beans; cut the angelica into 2.5mm thin slices, dry them in hot air at 35℃ until the moisture content is ≤10%, and set aside dried angelica slices; crush the rock sugar into 4mm small particles to obtain rock sugar granules.
[0025] S2: Spread 110g of clean black beans evenly on a tray and freeze at -19℃ for 2.5h. Quickly remove them and immediately rinse them in running water at 45℃ for 12.5s. Drain the surface water to obtain broken black beans.
[0026] S3: Mix 75g of broken black beans and 12.5g of dried angelica slices evenly and add them to a stainless steel sealed food storage container. Let it stand at 27.5℃ for 1.25h to obtain the mixture.
[0027] S4: Add 87.5g of the mixture and 12.5g of rock sugar granules to a cast iron thickened flat-bottomed wok, stir at 107.5℃ for 17.5min, then continue to stir at 122.5℃ for 17.5min, and then raise the temperature to 150℃ and stir for 50min to obtain the medicinal and edible homologous composition.
[0028] Example 3: A medicinal and edible composition, prepared by the following steps: S1: Put black beans into running water, rinse 5 times, drain, and set aside clean black beans; cut angelica into 3mm thin slices, dry in hot air at 40℃ until the moisture content is ≤10%, and set aside dried angelica slices; crush rock sugar into 5mm small particles to obtain rock sugar granules.
[0029] S2: Spread 120g of clean black beans evenly on a tray, freeze at -18℃ for 3 hours, quickly remove them, and immediately rinse them in running water at 50℃ for 15 seconds. Drain the surface water to obtain broken black beans.
[0030] S3: Mix 80g of broken black beans and 15g of dried angelica slices evenly and add them to a stainless steel sealed food storage container. Let it stand at 30℃ for 1.5 hours to obtain the mixture.
[0031] S4: Add 95g of the mixture and 15g of rock sugar granules to a cast iron thickened flat-bottomed wok, stir at 115℃ for 20 minutes, continue to stir at 130℃ for 20 minutes, and then raise the temperature to 160℃ and stir at 60 minutes to obtain the food-medicine homology composition.
[0032] Application Example 1: The medicinal and edible homologous composition was transferred to an oven and dried at 60°C for 60 minutes. Low-temperature drying allowed the attached rock sugar liquid to slowly crystallize and form sugar frosting. The mixture was then placed in a clean and ventilated cooling area and evenly spread on a stainless steel cooling rack to cool naturally to room temperature. Cooling accelerated the crystallization of sucrose, allowing the sugar frosting to adhere more evenly to the wrinkled surface, resulting in crispy Angelica sinensis black bean granules that can be chewed directly.
[0033] Application Example 2: Transfer the medicinal and edible homology composition to a container, add 20g of honey or osmanthus honey per 100g of the composition, stir thoroughly, seal the container, and marinate at room temperature for 24 hours, turning it over every 8 hours to ensure the honey fully penetrates the material. Spread the marinated material evenly on a tray and transfer it to an oven. Dry at 60℃ for 30 minutes. Low-temperature slow drying allows the honey to slowly concentrate, forming a glossy black surface while maintaining appropriate internal moisture, resulting in a soft and chewy texture. After removal, place in a clean, ventilated cooling area to cool naturally to room temperature, yielding glossy black angelica honey black beans with a soft and chewy texture.
[0034] Application Example 3: The medicinal and edible homology composition was transferred to a pulverizer for intermittent pulverization and passed through a 2.5 mm sieve to obtain coarse granular material. 30g of the coarse granular material was placed in a tea bag for preservation to obtain Angelica sinensis and black bean tea.
[0035] In Examples 1-3, the black beans are preferably Grade 1 Northeast Yellow-fleshed Black Beans sold by Harbin Hongyang Agricultural Development Co., Ltd.; the angelica is preferably large, tail-removed, sulfur-free angelica from Minxian County, Gansu Province, sold by Minxian Kairuiyuan Chinese Herbal Medicine Co., Ltd.; and the rock sugar is selected from Yunnan Runtianmei Agricultural Development Co., Ltd.
[0036] Comparative Example 1: The difference from Example 1 is that step S2 is omitted, and the cell wall broken black beans in step S3 are replaced with clean black beans in step S1, while the other steps remain unchanged, to prepare a food-medicine homology composition.
[0037] Comparative Example 2: The difference from Example 1 is that step S3 is omitted, and the mixture in step S4 is replaced with 70g of broken black beans and 15g of dried angelica slices. The remaining steps remain unchanged, and a medicinal and edible homologous composition is prepared.
[0038] Comparative Example 3: The difference from Example 1 is that the stepped heating and stir-frying process from 100°C to 115°C to 140°C in step S4 is replaced with stir-frying at a constant temperature of 120°C for 70 minutes, while the other steps remain unchanged, and a medicinal and edible homologous composition is prepared.
[0039] The following performance tests were performed on the medicinal and edible compositions prepared in Examples 1-3 and Comparative Examples 1-3: Volatile oil content: Determined by steam distillation according to GB / T 30385-2013 "Determination of Volatile Oil Content in Spices and Seasonings". Black beans, a component of the food-medicine homology composition, were selected. 30g of black beans were pulverized and extracted by steam distillation with 400mL of water for 5 hours. The volume of volatile oil was recorded and calculated using the formula X = (V0 - V...). u The content is calculated using the formula: X × 100 / m × (100 - w), where X is the volatile oil content, V0 is the volume of the organic phase (containing volatile oil), and V... u, where m is the volume of xylene in the blank test, w is the sample mass, and w is the sample moisture content (mass fraction). The higher the total volatile oil content, the better the migration effect of volatile components of Angelica sinensis to black beans.
[0040] Melanoid content: determined by spectrophotometry. Black beans from the food-medicine homology composition were selected. 5g of black beans were crushed and extracted by sonication for 30min with 250mL of distilled water. The supernatant was collected by centrifugation, and the protein was removed by Sevag method. The absorbance value was measured at 420nm. The relative content of melanoidins was expressed as the absorbance value per unit mass of sample.
[0041] DPPH free radical scavenging rate: Referencing ISO 11930:2019 "Cosmetics — Evaluation of antioxidant activity — Determination of DPPH free radical scavenging method", the DPPH free radical scavenging rate was determined spectrophotometrically. Black beans, a component of the food-medicine homology composition, were selected. 5g of black beans were pulverized and extracted with 250mL of distilled water by sonication for 30min. The supernatant was collected by centrifugation and reacted with 0.2mmol / L DPPH ethanol solution in the dark for 30min. The absorbance was measured at 517nm. Three replicates were set up for each sample. The DPPH free radical scavenging rate was calculated using A2 = [1-(As-Ax) / A0]×100%; where As is the absorbance of 1mL of the sample plus 1mL of DPPH ethanol solution, Ax is the absorbance of 1mL of the sample plus 1mL of solvent, and A0 is the absorbance of 1mL of DPPH ethanol solution plus 1mL of solvent. A higher scavenging rate indicates a higher IC50 concentration. 50 The lower the value, the stronger the antioxidant activity of the sample.
[0042] Sensory evaluation: Referring to GB / T 12315-2008 and GB / T16291.1-2012, an evaluation team composed of 10 trained professionals used fuzzy mathematical sensory evaluation method to comprehensively score the product's color (uniformity of sugar frosting, color of black beans), aroma (intensity of angelica aroma, presence of burnt smell), taste (naturalness of sweetness, presence of beany smell, aftertaste), and texture (uniformity of wrinkling, crispness), with a maximum score of 100 points. The higher the comprehensive score, the more significant the product's overall acceptability and technological advantages.
[0043] The results are shown in Table 1: Table 1 Performance Test Results of Food-Medicine Homologous Compositions As can be seen from Table 1, the medicinal and edible compositions prepared in Examples 1-3 of this invention are superior to Comparative Examples 1-3 in terms of the migration amount of volatile components of Angelica sinensis (volatile oil content), Maillard reaction degree (melanoidin content), antioxidant activity (DPPH free radical scavenging rate), and sensory quality of the products.
[0044] The volatile oil content and sensory evaluation score of Comparative Example 1 decreased significantly. This may be because the black bean seed coat was not subjected to the alternating hot and cold cell wall breaking treatment in step S2. The seed coat was intact and dense, lacking the microscopic cracks caused by freezing expansion and thermal shrinkage. This made it difficult for the volatile components of Angelica sinensis to effectively penetrate into the black bean interior during subsequent stacking and migration. At the same time, the intact seed coat also hindered the uniform adhesion of sugar frosting and the formation of a crispy texture, resulting in a significant reduction in the migration efficiency of active ingredients and product texture.
[0045] The content of melanoidins, DPPH free radical scavenging rate and sensory evaluation score of Comparative Example 2 decreased. This may be because the black beans did not undergo the stacking enzymatic hydrolysis treatment in step S3. The endogenous enzyme system of black beans was not activated and the internal moisture of the material was not balanced. This prevented the effective conversion of macromolecular proteins and starch in black beans into reducing sugars and amino acids. As a result, there was a lack of precursor substances for the Maillard reaction during the subsequent high-temperature roasting. This not only affected the formation of melanoidins and antioxidant activity, but also made the product have a bland aroma and poor sweetness coordination. The overall quality was significantly inferior to that of the Example.
[0046] The significant decrease in melanoidin content, DPPH free radical scavenging rate, and sensory evaluation score in Comparative Example 3 may be due to the failure to adopt the stepped heating and stirring process in step S4, and instead the use of a constant 120℃ stirring process, which led to an uncontrollable Maillard reaction process: the reaction started slowly when the temperature was insufficient in the early stage, and the continuous high temperature in the later stage easily caused local overheating and scorching, making it impossible to achieve gradient melting and slow crystallization of sugars, resulting in the lowest melanoidin production, uneven sugar coating, and possibly a burnt bitter taste, ultimately leading to a significant decrease in the product's antioxidant performance and sensory acceptance.
[0047] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and variations can be made to these embodiments without departing from the principles and spirit of the invention.
Claims
1. A medicinal and edible composition, characterized in that, Prepared by the following steps: Step 1: After washing the black beans, freeze them at -18℃ to -20℃, then rinse them with water at 40-50℃ to obtain broken black beans. Step 2: Mix and pile the broken black beans with dried angelica slices to balance the moisture and promote the migration of angelica components and endogenous enzymatic hydrolysis of black beans to obtain a mixture. Step 3: Place the mixture and rock sugar together in a wok, and use a step-by-step heating and stirring process to allow the rock sugar to melt and penetrate into the cracks of the black beans and cause the seed coat to wrinkle, thus obtaining a medicinal and edible homologous composition. The mass ratio of the broken-cell wall black beans to the dried angelica slices is 14-16:2-3.
2. The medicinal and edible composition according to claim 1, characterized in that, The specific preparation steps for the cell-wall broken black beans are as follows: Spread the clean black beans evenly on a tray and freeze them at -18℃ to -20℃ for 2-3 hours. Remove them quickly and immediately rinse them in running water at 40-50℃ for 10-15 seconds. Drain the surface water to obtain broken black beans.
3. The medicinal and edible composition according to claim 1, characterized in that, The specific preparation steps of the mixture are as follows: Mix the broken black beans and dried angelica slices evenly and add them to a stainless steel sealed food storage container. Let it stand at 25℃-30℃ for 1-1.5 hours to obtain the mixture.
4. The medicinal and edible composition according to claim 1, characterized in that, The specific preparation steps of the medicinal and edible homology composition are as follows: The mixture and rock sugar granules are added to a thickened cast iron flat-bottomed wok, and after a stepped heating and stirring process, a medicinal and edible homology composition is obtained.
5. The medicinal and edible composition according to claim 4, characterized in that, The mass ratio of the mixture to the rock sugar granules is 16-19:2-3.
6. The medicinal and edible composition according to claim 5, characterized in that, The stepped heating and stir-frying process is specifically as follows: Stir-fry at 100℃-115℃ for 15-20 minutes, then continue stir-frying at 115-130℃ for 15-20 minutes, and then raise the temperature to 140℃-160℃ and stir-fry for 40-60 minutes.
7. The use of a medicinal and edible composition as described in any one of claims 1-6 in black bean products.
8. The application of the medicinal and edible composition according to claim 7 in black bean products, characterized in that, The black bean product is Angelica sinensis black bean granules, prepared through the following steps: The medicinal and edible homology composition was dried at 60℃ for 60 minutes, allowing the rock sugar solution to slowly crystallize into sugar frosting. After cooling, angelica and black bean granules with a crisp texture that can be chewed directly were obtained.
9. The application of the medicinal and edible composition according to claim 7 in black bean products, characterized in that, The black bean product is angelica honey black bean, prepared through the following steps: Add the medicinal and edible homology composition to honey or osmanthus honey in a certain proportion, seal and marinate for 24 hours to allow the honey to penetrate, then dry at 60℃ for 30 minutes, and after cooling, you will get Angelica honey black beans with a shiny black surface and a soft and chewy texture.
10. The application of the medicinal and edible composition according to claim 7 in black bean products, characterized in that, The black bean product is Angelica and Black Bean Tea, prepared through the following steps: The medicinal and edible homology composition was pulverized and passed through a 2.5mm sieve to obtain coarse granular material, which was then packaged in a tea bag to obtain Angelica sinensis black bean tea.