Composition of Gigantic angelica powder soup comprising Angelica gigas and manufacturing method for the same
Patent Information
- Authority / Receiving Office
- KR · KR
- Patent Type
- Patents
- Current Assignee / Owner
- 조남숙
- Filing Date
- 2024-05-24
- Publication Date
- 2026-08-03
Smart Images
Figure 1020240067468
Abstract
Description
Technology Field
[0001] The present invention relates to a soup composition for ramen containing Angelica gigas powder and a method for manufacturing the same. Background Technology
[0002] With the recent improvement in living standards, interest in well-being—that is, how to eat well and live well—has grown in dietary habits, leading to the frequent introduction of various well-being foods and well-being meals in the media. In this context, a survey of food consumption patterns among Korean consumers revealed that the purchase of convenience foods is surging due to changes in population and social structure. Among these, the per capita consumption of noodle products, which can be eaten conveniently as a substitute for rice, increased from 12.4 kg in 2010 to 13.3 kg in 2014 based on shipment value, indicating that noodle consumption is steadily increasing in our dietary lives.
[0003] Ramyeon is a convenient meal replacement food, and its consumption continues to increase, with a wide variety of types available. Ramyeon consists of noodles and soup, and the taste of ramyeon is determined by the soup.
[0004] Ramen soup is generally a soup that is added along with the noodles when cooking ramen, and it is diluted with water and boiled to make broth. While ramen soup may concentrate the broth itself, it is common to add various seasonings to this concentrated ingredient. Typically, soup can be broadly classified into traditional soup, which is made by drying cut noodles at room temperature without a steaming process, and gelatinized soup, which is made by drying gelatinized noodles obtained through a steaming process.
[0005] Ramen soup is generally made from ingredients such as salt, soy sauce, sugar, red pepper, pepper, various seasonings, animal-based ingredients (e.g., beef or beef bones), and vegetables. These ingredients are used as is, or heated, concentrated, dried, and powdered. During this manufacturing process, prolonged heating can degrade the taste and aroma, potentially reducing consumer preference.
[0006] Several prior art documents related to conventional ramen soup have been disclosed. Among them, Korean Published Patent Application No. 특1997-0073398 relates to "ramen soup made from soybeans," which is manufactured by mixing roasted soybean powder with soybean paste, garlic, red chili powder, and roasted anchovy powder; Korean Published Patent Application No. 10-2012-0055519 relates to a "method for manufacturing bean sprout vegetable soup," which consists of the steps of washing bean sprouts in clean water, draining moisture from bean sprouts cut into a certain size, and packaging in small packages; Korean Published Patent Application No. 10-2013-0138365 relates to "Eleutherococcus ramen soup," which is manufactured by combining an Eleutherococcus extract with conventional ramen soup during the production of ramen soup; and Korean Registered Patent Application No. 10-1403856 relates to dashi broth, The present invention relates to a "liquid ramen soup" characterized by mixing a soy sauce mixture base, which is a mixture of chicken broth, blue crab broth, and beef broth in a weight ratio of 3.2:2.7:3.8:3.4, with dark soy sauce, peeled onion, peeled garlic, and chili pepper in a weight ratio of 3.5:1.7:3.4:1.3, in a weight ratio of 13.1:1.21. These disclosed prior art technologies related to ramen soup mainly produce ramen soup by mixing refined salt or soy sauce, which has the problem of being not beneficial to the human body due to excessive salt content and active oxygen.
[0007] The Angelica gigas Nakai (AGN) used in this invention has been used as a traditional herbal medicine in East Asian countries, including Korea, Japan, and China. Additionally, it is manufactured and commercialized as a functional food in Europe and North America. Angelica gigas has the function of promoting blood circulation and removing blood stasis. It facilitates blood flow to eliminate blood stasis in cases of bruises or postpartum blood loss. Along with its blood-replenishing function, it also promotes bowel movements; thus, in cases where the intestines do not move well due to blood deficiency, these functions facilitate bowel movements. Furthermore, if consumed by pregnant women before childbirth, it strengthens the uterus and increases uterine contractility during delivery. It also draws negative energy downward and increases blood flow to the head, thereby preventing hair loss or premature graying. Additionally, it is known to perform various functions such as antibacterial, anticancer, anti-inflammatory, neuroprotective, and osteoporosis treatment effects. For example, it has been reported that it exhibits high anticancer effects in gastric and lung cancer cells, promotes normal liver cells, and has inhibitory activity. Additionally, it is known to lower blood cholesterol levels and reduce liver triglyceride and total fat content increased by alcohol administration, thereby preventing liver damage caused by chronic alcohol consumption. However, since it is mostly consumed raw or as a salad, there was a problem in that it was difficult to conveniently experience the benefits of Angelica gigas.
[0008] In addition, Angelica is known as a medicinal herb and vegetable effective for constipation and hair loss, and it is also eaten in wraps; its slightly bitter and fragrant flavor cleanses the greasy taste of meat.
[0009] Accordingly, while striving to develop a soup with enhanced taste and flavor while possessing various functionalities such as antioxidant properties, the inventors developed a soup using medicinal herb powder of Angelica gigas among various medicinal herbs, and completed the present invention by confirming that it is effective not only in terms of palatability but also in terms of various health functionalities by adding medicinal herb ingredients such as Astragalus membranaceus, Cudrania tricuspidata, and Ophiopogon japonicus. The problem to be solved
[0010] The objective of the present invention is to provide a method for preparing a medicinal herb soup containing medicinal herb components of antioxidant functional substances, such as polyphenols and flavonoids, by adding the efficacy of nutritional components including functional components of various medicinal herbs. means of solving the problem
[0012] To achieve the above objective, the present invention provides a method for manufacturing a ramen-type Angelica powder soup containing Angelica, comprising: 1) a step of pulverizing Angelica including Angelica root and Angelica leaf; 2) a step of steaming and first drying the Angelica powder; 3) a step of drying a mixture of various ramen soups; 4) a step of mixing and grinding the dried ramen soup mixture with the steamed and dried Angelica powder from step 2); and 5) a step of pulverizing the mixed and ground materials into a seasoning powder.
[0013] In addition, the present invention provides an Angelica powder soup for ramen containing Angelica, comprising: 1) medicinal herb powder including Angelica root, Angelica leaf, Astragalus, Cudrania tricuspidata, Ophiopogon japonicus, and licorice; 2) ramen soup ingredients including pepper powder, onion powder, garlic powder, ginger powder, sugar, sodium succinate, and red chili powder; 3) broth powder including anchovy powder, kelp powder, clam powder, and shiitake mushroom powder; and 4) additive ingredients including glutinous rice flour, shrimp powder, and sea mustard powder.
[0014] The present invention will be described in detail below.
[0015] The present invention provides a method for manufacturing a ramen-type Angelica powder soup containing Angelica, comprising: 1) a step of pulverizing Angelica including Angelica root and Angelica leaf; 2) a step of steaming and first drying the Angelica powder; 3) a step of drying a mixture of various ramen soups; 4) a step of mixing and grinding the dried ramen soup mixture with the steamed and dried Angelica powder from step 2); and 5) a step of pulverizing the mixed and ground materials into a seasoning powder.
[0016] In a method for manufacturing a powder soup for ramen containing Angelica gigas, the steaming and first drying in step 2) is preferably performed by steaming the powder at 80 to 100°C for 8 to 30 minutes, cooling it at room temperature, then drying it with cold air at room temperature until the moisture content of the powder becomes 10 to 15%, and then grinding it to produce a second powder. It is also preferable to add extracts of Astragalus membranaceus, Cudrania tricuspidata, Ophiopogon japonicus, and Glycyrrhiza glabra to the steamed and dried medicinal herbs in step 2).
[0017] In addition, in a method for manufacturing a powder soup for ramen containing Angelica gigas, it is preferable to add an extract of an herb selected from the group consisting of mugwort, ginger, cinnamon, Acanthopanax senticosus, Acanthopanax sessiliflorus, Cnidium officinale, peony, Rehmannia glutinosa, Sophora flavescens, Alisma orientalis, Poria cocos, and Achyranthes root. At this time, it is preferable that the herb includes extracts of Sophora flavescens, Alisma orientalis, and Poria cocos, or extracts of Acanthopanax senticosus and Acanthopanax sessiliflorus. Effects of the invention
[0018] As described above, the present invention contributes significantly to the promotion of public health by providing an opportunity to conveniently consume food containing the benefits of various nutrients in daily life through a soup made by appropriately and evenly adding Angelica gigas powder, which possesses functionalities such as blood pressure lowering, diuretic, tonic, blood sugar lowering, and immune-enhancing effects. Furthermore, the present invention has the effect of providing a soup that is more preferred by consumers by enhancing taste and flavor, resulting in excellent palatability and nutritional value, as well as possessing physiological functions. Additionally, by developing and distributing this as a soup for various types of products such as udon, pasta, spaghetti, kalguksu, sujebi, etc., it is expected to have the effect of supplying food products fortified with health functions. Specific details for implementing the invention
[0019] The preparation of the soup of the present invention is explained step by step.
[0020] 1. Powdering step of medicinal herbs including Angelica gigas
[0021] The Angelica root and Angelica leaves are powdered. Specifically, the Angelica (Angelica root with the skin peeled and core removed, and Angelica leaves) is thoroughly washed with water to remove foreign substances or contaminants attached to the surface, then ground and powdered.
[0022] Additionally, Astragalus membranaceus, Cudrania tricuspidata, Ophiopogon japonicus, and Glycyrrhiza glabra can also be powdered in a manner similar to Angelica gigas.
[0023] However, a process of leaching or extracting from the above powder using water or ethanol as a solvent may be added. Specifically, 8 to 18 g each of Angelica gigas, Astragalus membranaceus, Cudrania tricuspidata, Ophiopogon japonicus, and Glycyrrhiza glabra are placed in 10 liters of ethanol and maintained at -10 to 25°C, more preferably at 0°C, so that various components contained in Angelica gigas, Astragalus membranaceus, Cudrania tricuspidata, Ophiopogon japonicus, and Glycyrrhiza glabra are leached into the solvent. It is preferable to use diluted ethanol containing 20 to 60 volume% (v / v) of alcohol, and more preferably diluted ethanol containing 40 to 50 volume% (v / v) of alcohol. In the above leaching step, it is desirable to continuously leaching Angelica gigas, Astragalus membranaceus, Cudrania tricuspidata, Ophiopogon japonicus, and Glycyrrhiza glabra for 1 to 3 weeks so that various components contained in Angelica gigas, Astragalus membranaceus, Cudrania tricuspidata, Ophiopogon japonicus, and Glycyrrhiza glabra are sufficiently leached into the solvent.
[0024] In the above, when extracting Angelica gigas, Astragalus membranaceus, Cudrania tricuspidata, Ophiopogon japonicus, and Glycyrrhiza glabra, it is preferable to maintain the concentration (weight ratio of Astragalus membranaceus to the volume of the extraction solvent) at 5 to 20 wt% (w / v), and more preferably at 10 to 15 wt% (w / v). In addition, the extract of Angelica gigas, Astragalus membranaceus, Cudrania tricuspidata, Ophiopogon japonicus, and Glycyrrhiza glabra is diluted with soaking water to an alcohol content of 10 to 20 volume% (v / v), more preferably 13 volume% (v / v), and then filtered. Furthermore, in the above extraction step, it is also possible to additionally perform a low-temperature filtration step in which the filtration is carried out while cooling to a low temperature of -10 to 5°C, more preferably -5°C.
[0025] In the present invention, all types of Angelica gigas, Astragalus membranaceus, Morus alba, Ophiopogon japonicus, and Glycyrrhiza glabra may be used, and the present invention is not limited by their place of origin, etc.
[0026] Another method is to extract using boiling water. For example, 8 to 18 g each of Angelica gigas, Astragalus membranaceus, Cudrania tricuspidata, Ophiopogon japonicus, and Glycyrrhiza glabra are added to 10 liters of water and boiled to extract the components of the herbs.
[0027] As described above, the infusion or extract is prepared by separating and removing Angelica gigas, Astragalus membranaceus, Cudrania tricuspidata, and Ophiopogon japonicus from the original solution using a centrifuge, sieve, etc., to produce an infusion or extract of Angelica gigas, Astragalus membranaceus, Cudrania tricuspidata, and Ophiopogon japonicus.
[0028] The Angelica used in this invention has a variety of ages at which it bolts, ranging from 1 year old to 2 years old and up to 3 years old, and since the bolting rate is high in 1-year-old bolting seeds, it is most desirable to use 1-year-old Angelica.
[0029] The aforementioned Astragalus membranaceus (Hedysarum) is a perennial herbaceous plant belonging to the legume family, growing to a height of 90–150 cm. It is known to produce pale yellow, butterfly-shaped flowers that emerge from leaf axils in July and August, followed by the formation of pods. The roots of Astragalus membranaceus are used for medicinal purposes, and their size varies depending on the cultivation region, ranging from 20–100 cm in length to 0.5–1.5 cm in diameter. Other names for Astragalus membranaceus include Baeksugi, Jingi, Somyeongi, Myeonhwanggi, and Makhyeophwanggi. Closely related plants include Astragalus mongholicus Bunge, Astragalus chryropterus Bunge, Astragalus dauricus DC., Astragalus adsurgens, and Astragalus ulginosus. In Korea, it is widely distributed in the high mountains of Gangwon, Gyeongbuk, Hamnam, and Hambuk, and is also distributed in China and Japan, and more than 80% of the production in Korea is cultivated in the Jecheon region of Chungbuk.
[0030] The Astragalus root mentioned above contains various functional components such as saponins, 2',4'-dihydroxy-5,6-dimethoxyisoflavan, 5,4'-deoxy-3,7-dimethoxyflavone, flavonoids, coumatagene, beta-sitosterol, fructose, glucose, starch, alkaloids, choline, betaine, linoleic acid, and amino acids. Saponins are the main components responsible for the efficacy, and the representative saponins of Astragalus are astragaloside I, II, and IV. Furthermore, Korean traditional medicine prescriptions utilizing Astragalus include Hwanggi Geonjungtang, Hwanggi Gyeji Omultang, Sipjeondaebotang, and Banggi Hwanggitang. In folk medicine, it is prescribed for conditions such as loss of appetite, weakness, colds, edema, oliguria, arthritis, and drowsiness due to its blood pressure-lowering, tonic, Qi-replenishing, and diuretic effects. The physiological activities of Astragalus include blood pressure lowering, diuretic, tonic, blood sugar lowering, immune-enhancing, antitumor and antiviral effects, as well as inhibition of gastric acid secretion and inhibition of dysentery bacteria.
[0031] The mulberry tree is highly effective in improving kidney function to facilitate urination and activating liver function to eliminate inflammation. It is also known as a "sexual medicine" due to its excellent efficacy in treating uterine inflammation, vaginal discharge, menstrual irregularities, and uterine cancer in women. It improves uterine health and offers outstanding anticancer effects, particularly helping to improve the resistance of terminal cancer patients. As a natural cancer treatment without side effects, it is described in ancient medical texts as having anticancer properties when consuming oil extracted from the tree. It also provides pain relief, excellent antihypertensive benefits, and is effective in treating diabetes due to its rutin content. One method to maximize these pharmacological effects is to boil the roots and stems of the mulberry tree and consume them regularly instead of water. Furthermore, it is highly effective for relieving hangovers due to its high content of aspartic acid.
[0032] In addition, Liriope platyphylla is a perennial herbaceous plant belonging to the Liliaceae family that thrives in shady, damp places, blooms with purple flowers in July, and bears black fruits in October. It has been reported that Liriope platyphylla has blood glucose-lowering, anti-inflammatory, antiarrhythmic, or anticancer effects. Furthermore, the main active ingredients of Liriope platyphylla include homo-isoflavonids such as steroid saponins like Spicatoside A, B, ophiopogenine A, B, methylophiopogonone A, B, ophiopogonanone A, and methylophiopoginanone A, B. It has also been reported that various polysaccharides, such as β-sitosterol, stigmasterol, β-sitosterol glucoside, and oligosaccarides, make up more than 60% of the tuberous roots.
[0033] Furthermore, licorice is a plant whose roots or stems are used as raw materials for herbal medicine. It is known to contain sweetening components such as glycyrrhizin, coumarin, glucose, sucrose, and mannitol, which make up 3–7% of its composition and are as much as 200 times sweeter than sugar. Therefore, licorice serves to provide sweetness while reducing bitterness. Additionally, it is known to have pharmacological effects including detoxification and anti-inflammatory properties.
[0034] 2. Steaming and drying steps of medicinal herb powder
[0035] The above herbal powder or its infusion and extract is steamed and dried.
[0036] The above steaming process utilizes steam at 80 to 100°C to steam the mixture for 8 to 30 minutes, cools it at room temperature, then cuts the mixture into pieces to make it powder as much as possible, cools it with cold air at room temperature until the moisture content of the mixture becomes 10 to 15%, and grinds it using a jet mill to produce medicinal herb powder.
[0037] The above steaming and drying processes can influence flavor enhancement by increasing the crude fat, polyunsaturated fatty acid, and free amino acid content of the herbal powder. The steaming and drying methods used for the herbal powder were those commonly used in food processing. Specifically, the crude fat and polyunsaturated fatty acid content were highest when the herbal powder was steamed with steam at 80–100°C for 8–30 minutes and then dried at room temperature, compared to when the herbal powder was dried without steaming.
[0038] The aforementioned steaming process also has the effect of mitigating the bitterness of medicinal herbs such as Angelica gigas, Astragalus membranaceus, Cudrania tricuspidata, and Ophiopogon japonicus. Furthermore, since the aforementioned licorice contains components that produce a sweetness much higher than sugar, it provides sweetness and plays a role in reducing the bitterness of Angelica gigas.
[0039] However, in order to more effectively alleviate the bitterness of the herbal powder, it is desirable to soak the steamed herbal powder in anchovy extract broth or broth containing anchovy residue for about one hour between the steaming and drying processes. Through such a process, the bitterness of the herbal components can be alleviated or eliminated by adsorbing a large amount of polyphenol components, such as catechins, which are the components causing the bitterness of herbs like Angelica gigas, Astragalus membranaceus, Cudrania tricuspidata, and Ophiopogon japonicus, into the anchovy broth or residue.
[0040] Meanwhile, for the production of the aforementioned medicinal herb powder, a cold air drying method was adopted rather than the costly freeze-drying method. This method offers the advantages of being fast, simple, and economical, as well as ensuring rapid and uniform drying. Since conventional hot air drying can lead to quality degradation issues such as surface hardening and browning due to rapid moisture loss, cold air drying was utilized to address these problems. Furthermore, a steaming treatment method for heat-treating the medicinal herb powder will also mitigate these quality degradation issues, such as surface hardening and browning.
[0041] In addition, additional herbal extracts may be included after the above medicinal herbs, such as Angelica gigas, Astragalus membranaceus, Cudrania tricuspidata, Ophiopogon japonicus, and Glycyrrhiza glabra, undergo a steaming and drying process. Specifically, the steamed and dried medicinal herb powder may additionally include extracts of medicinal herbs selected from the group consisting of Artemisia vulgaris, ginger, Acanthopanax senticosus, Acanthopanax senticosus, cinnamon, Cnidium officinale, peony, Rehmannia glutinosa, Sophora flavescens, Alisma orientale, Poria cocos, and Achyranthes root.
[0042] At this time, it is preferable to use extracts of Sophora japonica, Alisma orientale, and Poria cocos powder, and 1 to 10 parts by weight of the extracts of Sophora japonica, Alisma orientale, and Poria cocos powder may be included per 100 parts by weight of the Angelica sinensis powder. If the above medicinal ingredients are included in an amount of 1 part by weight or less, the actual efficacy of the medicinal ingredients is hardly observed, and if it is 10 parts by weight or more, the palatability of the soup decreases, and there is almost no increase in the additional efficacy of the medicinal ingredients.
[0043] Extracts of *Gleditsia sinensis*, *Alisma japonica*, and *Poria cocos* powders can be obtained through a conventional extraction process. Water, alcohol, a mixture thereof, and an organic solvent may be used for extraction, and C1 to C2 lower alcohols, ethanol, or methanol may be used as the alcohol. Shaking extraction, Soxhlet extraction, or reflux extraction may be used as extraction methods, but are not limited thereto. It is preferable to extract by adding the extraction solvent in an amount of 1 to 20 times the amount of *Gleditsia sinensis* powder, and it is more preferable to extract by adding 5 to 10 times the amount. The extraction temperature is preferably 90°C to 100°C, but is not limited thereto. Most preferably, extraction is performed in hot water at a temperature of 100°C for at least 2 hours.
[0044] The above-mentioned extracts of *Goldenrod*, *Alisma*, and *Poria cocos* are powdered before extraction or ground using a grinder after extraction to produce a powder that passes through a 20 mesh sieve.
[0045] Among the terms or active ingredients used in this invention, 'Caragana sinica' refers to a deciduous shrub belonging to the Fabaceae family. It grows wild in various regions of Korea, including Jeonbuk, Gyeongnam, Chungnam, and Gyeonggi, as well as in parts of China. Its roots, harvested in spring and autumn, are sun-dried and processed into beverages for use. The name *Goldamcho* (골담초), meaning "bone-mending herb," originates from its long-standing use for bone-related ailments and has been utilized as a treatment for neuralgia, bone weakness, arthritis, fractures, and other conditions. While *Goldamcho* is used in both traditional Korean medicine and folk remedies, proposals regarding the manufacture and efficacy of *Goldamcho* beverages containing anti-inflammatory components are currently lacking.
[0046] The above-mentioned Alisma and Poria cocos may be used without restriction, whether cultivated or commercially available. Alisma is commonly used as Alisma and Poria cocos as Poria cocos, but other seeds may be used.
[0047] Alisma orientale is a perennial pond plant belonging to the family Alismataceae. Two species are distributed in Korea: Alisma orientale canaliculatum and Alisma orientale (Sam.) Juz. Among these, Alisma orientale is primarily used as a medicinal herb; the fine roots and outer bark of the tuber are removed to produce the herbal medicine Alisma orientale (Alismatis Rhizoma). Alisma orientale is effective in improving uremia and is used in the treatment of hypertension, allergies, hypercholesterolemia, fatty liver, and hyperlipidemia.
[0048] Poria cocos is a dried sclerotium of the Poria cocos that parasitizes the roots of pine family plants, such as pine trees. The white inner part of the Poria cocos sclerotium that has been cut is called Baekbokryeong, and the pale pink sclerotium inside the outer shell is called Jeokbokryeong. Known components include β-pachyman, triterpenoid, pachymic acid, tumulosic acid, 3-β-hydroxylanosta-7,9(11)(3-β-hydroxylanosta-7,9(11)), 24-triene-2-acid, chitin, and sterol. It has been reported that it contains lecithin, adenine, histidine, choline, lipase, proteinase, etc. (Jeong Bo-seop and Shin Min-kyo, Dictionary of Korean Herbal Medicine, pp. 40-42, Yeongnimsa, 1998).
[0049] In addition, it is preferable to use extracts of Acanthopanax senticosus and Acanthopanax senticosus powder, and 1 to 10 parts by weight of extracts of Acanthopanax senticosus and Acanthopanax senticosus powder may be included per 100 parts by weight of the Angelica sinensis powder. If the above medicinal material is included in an amount of 1 part by weight or less, the actual efficacy of the medicinal material is hardly observed, and if it is 10 parts by weight or more, the palatability of the soup decreases, and there is almost no increase in the additional efficacy of the medicinal material.
[0050] Extracts of Acanthopanax senticosus and Acanthopanax senticosus powder can be obtained through a conventional extraction process. Water, alcohol, a mixture thereof, and an organic solvent may be used for extraction, and C1 to C2 lower alcohols, ethanol, or methanol may be used as the alcohol. Shaking extraction, Soxhlet extraction, or reflux extraction may be used as extraction methods, but are not limited thereto. It is preferable to extract by adding the extraction solvent in an amount of 1 to 20 times the amount of Acanthopanax senticosus powder, and it is more preferable to extract by adding 5 to 10 times. The extraction temperature is preferably 90°C to 100°C, but is not limited thereto. Most preferably, extraction is performed in hot water at a temperature of 100°C for at least 2 hours.
[0051] The above-mentioned extracts of Acanthopanax senticosus and Acanthopanax senticosus are powdered before extraction or ground using a grinder after extraction to produce a powder that passes through a 20 mesh sieve.
[0052] Kalopanax oictus, belonging to the Araliaceae family, is a perennial deciduous tree with broad leaves that grows up to 25 meters tall. It is a broad-leaved tree with very large thorns on its branches, mostly distributed in mountainous regions. It is a medicinal resource that possesses strong regenerative power and extremely rapid growth, with active ingredients present almost evenly throughout its roots and leaves. The components of Kalopanax oictus include saponins, essential oils, and coumarins in all parts of the plant; flavonoids are prominent in the flowers but show a weaker response in the stems and leaves. Additionally, gum is found in the roots and stems, and anthocyanins are present in the fruit flesh. The content of saponins (triterpene glycosides) is 3.3% in the roots, 2.4% in the stem bark, 1.87% in the leaves, 1.88% in fallen leaves, and 0.76% in the woody tissue. It has been used as an expectorant due to the saponin components of the Acanthopanax tree, and recently, various pharmacological effects such as anti-inflammatory, tonic, and blood sugar reduction have become known.
[0053] The bark and roots of the Eomnamu tree have long been commonly used in folk medicine or in the production of chicken soup and liquor, as the tree is known to be non-toxic and effective in treating neuralgia, chronic hepatitis, lower back pain, and edema. Since ancient times, it has been known in folk medicine that drinking sweet rice wine or liquor brewed with water boiled with Eomnamu bark is effective for neuralgia and lower back pain, as well as for bruises, sprains, and rheumatism.
[0054] Additionally, *Ogapi*, also known as *Ogalpi*, is a plant whose scientific name is *Acanthopanax*. Thus, *Acantho* means a thorny tree, and *panax* signifies a cure for all diseases, giving the name the meaning of "a thorny tree that cures all diseases." It reaches a height of 3 meters and branches extensively near the roots; the small branches are hairless and thornless. The leaves are alternate and palmately divided, with 3 to 5 segments that are broadly inverted ovate, measuring 2.5 to 8.5 cm in length and 8 to 31 mm in width, with pointed tips. The upper surface of the leaf is green with fine hairs on the main vein, while the underside is light green with small thorns and brown hairs on the veins. The margins have sharp double serrations, and the petioles are 3 to 7 cm long; they are hairless but bear thorns. Flowers bloom in summer and are borne in umbel inflorescences at the tips of the branches. The small flower stalks are short, forming a rounded head shape, and are covered with white hairs. The sepals are egg-shaped with pointed tips and are hairy. The petals are egg-shaped to elliptical and bent backward, and the pistil is bifurcated. The fruit is a drupe, elliptical in shape and 6 mm in length, ripening black in October. In traditional Korean medicine, the roots and bark are used as medicinal ingredients; they strengthen muscles and bones and are effective for paralysis of the limbs, weakness of the lower limbs, fractures, bruises, and edema. It is an endemic Korean species distributed south of the central region. It is a deciduous broad-leaved shrub belonging to the Araliaceae family, the same family as ginseng and Aralia elata. If we consider ginseng, wild ginseng, and Acanthopanax senticosus to be in the Araliaceae family, ginseng and wild ginseng are shade-loving plants, while Acanthopanax senticosus is a sun-loving plant.
[0055] The aforementioned classic herbal medicine called Ogapi contains isofraxidin, sesamin, friendelin, olysaccharides, and eleutheroside A, B, C, D, etc. in the root bark and tree bark, and eleutheroside I, K, L, M and iwujianosides A, B, C, D, etc. have been isolated and identified in the leaves. As general components, the leaves and roots are rich in vitamins and minerals, and have excellent effects in the prevention and treatment of modern diseases.
[0056] 3. Drying stage of other ramen soup mixtures
[0057] Dry a mixture of various ramen soup ingredients.
[0058] It is preferable to use commonly used powdered ingredients for the ramen soup ingredients. For example, it includes ramen soup ingredients including pepper powder, onion powder, garlic powder, ginger powder, sugar, sodium succinate, and red pepper powder.
[0059] In addition to the above ramen soup ingredients, it may include broth powder containing anchovy powder, kelp powder, clam powder, and shiitake mushroom powder.
[0060] In addition, additive ingredients including glutinous rice flour, shrimp powder, and seaweed powder may be included.
[0061] The above-mentioned ramen soup ingredients, broth powder, and additive ingredients are collectively referred to as a ramen soup mixture. A soup was prepared by mixing and grinding 10 parts by weight of the above Angelica root powder per 100 parts by weight of the above ramen soup mixture to form a seasoning powder.
[0062] For example, the ramen soup powder may include caramel, pepper powder, onion powder, and garlic powder. In some embodiments, the ramen soup powder may further include ginger powder or chicken fat powder, HVP powder which is a vegetable protein seasoning, and glucose. Or it may further include scallion flakes, sugar, sodium succinate, red pepper powder, and yeast extract.
[0063] A broth powder may be further included to produce a deep flavor of the ramen broth. For example, the broth powder may be mixed in a ratio of 200 to 400 parts by weight based on 100 parts by weight of Angelica root powder. Here, the broth powder may include anchovy powder, kelp powder, clam powder, and shiitake mushroom powder. For example, the anchovy powder, kelp powder, clam powder, and shiitake mushroom powder may be mixed in a ratio of 20 to 30 parts by weight of kelp powder, 50 to 60 parts by weight of clam powder, and 5 to 10 parts by weight of shiitake mushroom powder, based on 100 parts by weight of anchovy powder.
[0064] The ramen soup composition may further include additives. For example, the additives may be mixed in a ratio of 20 to 40 parts by weight based on 100 parts by weight of Angelica root powder. The additives may further include glutinous rice flour. The glutinous rice flour can form glutinous rice water when cooking ramen, thereby removing the fishy smell of the ramen broth and improving the taste.
[0065] The additive ingredients may further include shrimp powder. Here, the shrimp may be Japanese tiger shrimp, but is not limited thereto. The shrimp may be used by soaking fresh shrimp in lemon-mixed water for 2 to 4 hours, drying them, and then grinding the dried shrimp to a mesh of 200 to 400. The shrimp powder is rich in glutamic acid, alanine, and γ-aminobutylic acid, which can enhance the umami flavor of the broth.
[0066] The additive ingredients may further include sea auricularia powder. Sea auricularia powder can be prepared by drying the sea auricularia and then grinding the dried sea auricularia to a mesh size of 200 to 300. Sea auricularia is a food suitable for dieting as it is low in calories and fat, and it is rich in dietary fiber, which helps lower cholesterol and prevent constipation. In addition, sea auricularia has excellent effects in lowering cholesterol and eliminating heavy metals.
[0067] The additive may further include a protein hydrolyzing enzyme powder. The protein hydrolyzing enzyme powder may be a mixture of yeast and one selected from Alcalase, Flavourzyme, Neutrase, and Protamex. Such natural additives can function to extract a large amount of flavoring components in a short period of time by breaking down high-molecular-weight proteins contained in the ramen broth during cooking and converting them into low-molecular-weight proteins, collagen, or amino acids.
[0068] You can also use commercially available ramen soup mix.
[0069] 4. Step of mixing the ramen soup mix and the Angelica root powder
[0070] The above dried ramen soup mixture and the above steamed and dried Angelica powder are mixed and ground.
[0071] 5. Seasoning Powdering Step
[0072] The above-mentioned mixed and ground ingredients were powdered to prepare soup.
[0073] The present invention will be described in more detail below through examples. These examples are solely for the purpose of more specifically explaining the present invention, and it will be obvious 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 invention.
[0074] <Example 1> Preparation of Herb-Containing Soup 1
[0075] 3% by weight of Angelica (Angelica root and Angelica leaves) was steamed for 15 minutes using steam at 90°C, cooled at room temperature, then chopped to be powdered as much as possible, and cold-air dried at 25°C, resulting in a moisture content of 12%. Ramen soup ingredients including pepper powder, onion powder, garlic powder, ginger powder, sugar, sodium succinate, and red chili powder; broth powder including anchovy powder, kelp powder, clam powder, and shiitake mushroom powder; and additive ingredients including glutinous rice flour, shrimp powder, and sea mustard powder were dried. 10 parts by weight of the Angelica powder were mixed and ground per 100 parts by weight of the ramen soup mixture to form a seasoning powder, thereby preparing the soup.
[0076] <Example 2> Preparation of Herb-Containing Soup 2
[0077] Soup powder was prepared in the same manner as in Example 1 above, except that 6% by weight of a mixed herbal powder was used, which was obtained by additionally mixing 25 parts by weight each of medicinal herbal powders of Astragalus membranaceus, Cudrania tricuspidata, Ophiopogon japonicus, and Glycyrrhiza glabra with 100 parts by weight of Angelica gigas.
[0078] <Example 3> Preparation of Herb-Containing Soup 3
[0079] Sophora japonica, Alisma orientale, and Poria cocos were dried with hot air. 1 L of 95% ethanol (alcohol) was added to 100 g each of the dried Sophora japonica, Alisma orientale, and the mixture was extracted at room temperature for 4 days while stirring. Afterward, only the ethanol-soluble portion was recovered using filter paper. The filtrate was processed once more in the same manner, and the ethanol-soluble portion was collected and concentrated under reduced pressure to obtain ethanol extracts of Sophora japonica, Alisma orientale, and Poria cocos. These were used to prepare a herbal extract in a weight ratio of Sophora japonica : Alisma orientale : Poria cocos = 1 : 1 : 1. This was then thoroughly dried and powdered to a particle size of approximately 1 mm. An herbal powder mixture was prepared by additionally including 8 parts by weight of the herbal extract per 100 parts by weight of the Angelica gigas herbal powder prepared in Example 1. The subsequent process is the same as in Example 1.
[0080] <Example 4> Preparation of Herb-Containing Soup 4
[0081] A soup was prepared in the same manner as in Example 3, except that the extracts of *Goldenrod*, *Alisma*, and *Poria cocos* prepared in Example 3 were included in the herbal ingredients of Example 2.
[0082] <Example 5> Preparation of Herb-Containing Soup 5
[0083] In Example 1 above, after the steaming process of the Angelica root, 100 parts by weight of Angelica root powder were soaked in 1,000 parts by weight of anchovy extract broth for about 1 hour, and then a drying process was carried out. Since the anchovy extract broth effectively adsorbs polyphenol components, it can alleviate the bitter taste of the Angelica root. The subsequent process is the same as in Example 1.
[0084] <Comparative Example 1> Preparation of soup
[0085] In Example 1 of the present invention, a product was prepared without adding Angelica root powder, and a soup was prepared using the same process as in Example 1.
[0086] <Test Example 1> Sensory evaluation of soup
[0087] The taste, aroma, texture, and overall acceptability of the soups of Examples 1 to 4 and Comparative Examples 1 to 3 were evaluated by 50 trained sensory evaluators, and scores were assigned using a 5-point scale (1 point: very poor, 2 points: poor, 3 points: average, 4 points: good, 5 points: very good). The results are shown in Table 1 below.
[0088] Types of salt Taste (bitter taste, etc.) incense Texture Overall preference Example 1 3.9 4.4 4.6 4.1 Example 2 3.6 4.6 4.7 3.9 Example 3 3.7 4.3 4.5 4.0 Example 4 3.3 4.7 4.6 3.7 Example 5 4.6 4.5 4.6 4.6 Comparative Example 1 4.7 4.5 4.6 4.6
[0089] As a result, the example showed nearly equivalent preference in all items compared to the comparative example. However, the preference for bitterness was lower compared to the comparative example. However, when a bitterness reduction process was used as in Example 5, it showed equivalent preference to the comparative example.
[0090] <Test Example 2> Antioxidant activity of soup
[0091] The antioxidant activity of the soups prepared in Examples 1 to 5 and Comparative Example 1 was measured. The antioxidant activity was determined by measuring the total polyphenol content, total flavonoid content, and DPPH radical scavenging ability, and is shown in Table 2 below.
[0092] <2-1> Total Polyphenol Content
[0093] Measurements were performed according to the Folin-Denis method. To 0.2 mL of the sample, 0.1 mL of Folin-Ciocalteu's phenol reagent and 1.4 mL of distilled water were added and mixed. Then, 0.3 mL of 20% Na2CO3 was added, and the mixture was left in the dark for 20 minutes. The absorbance (Epoch) was measured at 765 nm. Gallic acid was used as a standard to indicate the content.
[0094] <2-2> Total Flavonoid Content
[0095] Total phenolics, flavonoids, antioxidant capacity in rice grain and their relations to grain color, size and weight. JCereal Sci 49: 106-111.) was measured using the method described in Shen Y, Jin L, Xiao P, Lu Y, Bao J (2009). 0.15 mL of 5% sodium nitrite (NaNO2) was added to 0.5 mL of the sample and left for 5 minutes. Then, 0.3 mL of 10% AlCl3 6H2O and 1 mL of 1 M NaOH were added and mixed. After leaving the mixture in the dark for 15 minutes, the absorbance was measured at 415 nm. The content was expressed using catechin as a standard.
[0096] <2-3> Scavenging activity against DPPH (2,2-diphenyl-1-picryl-hydrazyl-hydrate) radical
[0097] Antioxidant activity was measured by modifying the method of Brand-Williams W, Cuvelier ME, Berset C (1995) Use of free radical method to evaluate antioxidant activity. Lebenson Wiss Technol 28: 25-30. 0.2 mL of the sample was added to 1 mL of 0.2 mM DPPH solution dissolved in 70% ethanol and mixed well. After leaving the mixture in the dark at room temperature for 30 minutes, the absorbance (Epoch) was measured at 517 nm.
[0098] Scavenging activity was calculated according to the formula below and expressed as a percentage.
[0099] DPPH radical scavenging activity (%)= (A - B) / A × 100
[0100] A: Control absorbance, B: Sample absorbance
[0101] Total phenolic content, total flavonoid content, and DPPH radical scavenging activity were expressed in mg / ml, mg / ml, and % as shown in Table 3.
[0102] <2-4> Total Anthocyanin Content
[0103] Total Monomeric Anthocyanin Pigment Content of Fruit Juices, Beverages, Natural Colorants, and Wines by the pH Differential Method. Association of Official Analytical Chemists. Washington DC, USA. Vol. 02. pH differential method (AOAC 2005). 0.025 M KCl buffer (pH 1.0) and 0.4 M sodium acetate (CH3COONa) buffer (pH 4.5) were added to 0.5 mL of each extract to make the final volume 5 mL. Then, the absorbance (epoch) of the reaction solution was measured at 510 and 700 nm, respectively, and the results were obtained using the following formula: Anthocyanin pigment (cyaniding-3-glucoside equivalents, mg / L) = A × MW × DF × 10³ / ε × l
[0104] A (absorbance value) = (A 510 nm A 700 nm) pH 1.0 (A 510 nm A 700 nm)
[0105] pH 4.5, MW (cyanidin-3-glucoside molecular weight) = 449.2 g / mol
[0106] DF(dilution factor) = dilution ratio of sample
[0107] ε(cyanidin-3-glucoside molar absorbance) = 26,900 molar extinction coefficient, in L × mol-1 × cm1, l = pathlength
[0108] The results of the above experiment are listed in Table 2 below.
[0109] division Total phenol content (ug / ml) Total flavonoids (mg / kg) Total anthocyanin (mg / L) DPPH radical scavenging activity (%) Example 1 292.9±0.3 41.2±0.3 6.1±0.2 56.4±0.2 Example 2 385.2±0.2 55.2±0.3 7.2±0.1 65.3±0.3 Example 3 295.9±0.4 44.2±0.2 6.3±0.2 58.3±0.2 Example 4 435.2±0.2 69.2±0.3 9.2±0.1 85.3±0.2 Example 5 287.2±0.3 33.2±0.3 5.2±0.1 45.3±0.3 Comparative Example 1 - - - -
[0110] As shown above, the soup of the present invention exhibited very high total phenolic content, total flavonoid content, total anthocyanin content, and DPPH radical scavenging ability compared to Comparative Example 1. In Comparative Example 1, the error in the content of the above components was very large, so the actual active components could not be identified.
[0111] The present invention has been described in detail with reference to preferred embodiments thereof, but the present invention is not limited to the above embodiments, and various modifications are possible by those skilled in the art within the scope of the technical concept of the present invention.
Claims
Claim 1 A method for manufacturing a ramen-type Claim 2 A method for manufacturing a ramen-type Angelica powder soup containing Angelica, wherein, in claim 1, the steaming and primary drying of step 2) involves steaming the powder at 80 to 100°C for 8 to 30 minutes, cooling it at room temperature, then cold-air drying the powder at room temperature until the moisture content becomes 10 to 15%, and then grinding it to produce a secondary powder. Claim 3 delete Claim 4 delete Claim 5 delete Claim 6 1) powdering Angelica root and Angelica leaf, steaming the powder, soaking the steamed Angelica powder in anchovy extract broth or broth containing anchovy residue, drying, and adding herbal powder containing extracts of Astragalus membranaceus, Cudrania tricuspidata, Ophiopogon japonicus, Glycyrrhiza glabra, Sophora flavescens, Alisma orientalis, and Poria cocos to the dried Angelica powder; 2) ramen soup ingredients including pepper powder, onion powder, garlic powder, ginger powder, sugar, sodium succinate, and red chili powder; 3) broth powder including anchovy powder, kelp powder, clam powder, and shiitake mushroom powder; and 4) additive ingredients including glutinous rice flour, shrimp powder, and sea mustard powder; comprising an Angelica powder soup for ramen containing Angelica.