Method for manufacturing processed horse bone food with reduced off-flavor

Abstract

According to the present invention, disclosed is a method for manufacturing a processed horse bone food with reduced off-flavor. The method of the present invention is characterized by using Agastache rugosa leaf powder and Sanguisorba officinalis leaf powder.

Description

Method for manufacturing horse bone processed food with reduced off-flavor

[0001] The present invention relates to a method for producing a horse bone processed food with reduced off-flavor.

[0002] Horses have been used not only for riding and mourning, but also for food in Europe, Japan, and the Yuryun Kingdom. According to Heo Jun's Donguibogam, "The meat of a white horse is cold in nature, spicy and bitter in taste, and slightly toxic, so it strengthens the muscles and bones and the waist and spine, making one healthy" (Heo Jun (1995) Donguibogam, 489. Samsung Publishing Co., Seoul). Horse bones are known to be good for memory loss, forgetfulness, dementia, neuralgia, arthritis, fractures, and osteoporosis according to folklore (Kor. J. Pharmacogn. 41(3): 204∼209, 2010).

[0003] Recent scientific studies on horse bones have shown that horse bones have lower phosphorus and magnesium content than bovine bones, but higher calcium, copper, and other minerals, making them a useful source of minerals (Kor J Herbology 24: 69-77, 2009; Kor J Pharamacogn 41: 204-209, 2010). In addition, horse bone powder has been shown to be effective in treating osteoporosis in a rat model induced by ovariectomy and calcium diet control (Kim Ji-min, Master's thesis, Department of Veterinary Medicine, Jeju National University Graduate School, 2007).

[0004] There are also studies showing that horse bone extract can be useful in treating bone diseases such as osteoporosis in a postmenopausal osteoporosis model in rats, studies showing that the osteoporosis treatment effect of horse bone extract is due to the inhibition of bone resorption in bone metabolism in experiments using human osteoblast MG-63 cells and mice, and studies showing that horse bone extract exhibits anti-inflammatory effects by regulating the expression of Hemeoxygenase-1 in mouse RAW2647 macrophages (Kor. J. Pharmacogn. 41(3): 204∼209, 2010; Park Seon-sun. Master's thesis, Department of Medicine, Jeju National University Graduate School. 2009; Journal of Agriculture & Life Science 50(2) pp139-150, 2016).

[0005] Based on folklore and scientific research on horse bones, a variety of processed horse bones are commercially available in pill, granule, and tablet forms. However, the inherent off-flavor of these processed foods reduces consumer acceptance and rejection, leading to decreased sales and consumption.

[0006] In order to improve the off-flavor of horse bones, horse bone pills made by adding yacon powder and drying them with superheated steam have been proposed (Korean Patent Publication No. 2018-0048139), horse bones are extracted together with Cordyceps militaris powder, cauliflower powder, and Echinococcus persica powder (Korean Patent No. 1671971), and horse bones are extracted together with Phellodendron amurense (Korean Patent No. 1860850). However, since yacon powder is mostly composed of carbohydrates, the preservative properties of horse bones may be reduced, and extracting horse bones together with natural substances such as Cordyceps militaris only reduces the off-flavor of the horse bone extract, not the off-flavor of the horse bones themselves. In addition, using natural substances in the form of extracts to reduce off-flavor has the problem that it takes a lot of time and money to manufacture the extract, and if the extraction yield is low, a large amount of natural substances must be used.

[0007] The present invention discloses a method for producing a processed horse bone food with reduced off-flavor by using powder of perilla leaves, powder of cucumber leaves, etc.

[0008] The present invention provides a method for producing a horse bone processed food with reduced off-flavor.

[0009] Other or specific purposes of the present invention will be presented below.

[0010] The present inventors, in order to discover a material that reduces the horse bone off-flavor in horse bone processed foods, which causes strong rejection among consumers and is a problem in sales and consumption, first selected about 130 plant-based raw materials according to their own standards and methods from among the plant-based raw materials listed as raw materials that can be used in foods in Appendix 1 of the Food Code (Ministry of Food and Drug Safety Notice "Food Standards and Specifications"), and then secondly selected about 10 raw materials that appeared to be able to reduce the horse bone off-flavor according to their own standards and methods, and thirdly selected three types of powdered perilla leaves, cucumber leaves, and angelica leaf powder that appeared to have a high off-flavor reduction effect. These were powdered, and this powder was added to and mixed with horse bone powder to manufacture horse bone granules, pills, and tablets, and sensory evaluations were conducted on these granules, pills, and tablets, and finally, it was confirmed that a mixture of perilla leaf powder and cucumber leaf powder was particularly effective in removing the horse bone off-flavor, thereby completing the present invention.

[0011] Considering the above, the method for producing a horse bone processed food with reduced off-flavor of the present invention comprises the steps of (a) adding a mixture of perilla leaf powder and cucumber leaf powder to horse bone powder, and adding purified water thereto to obtain a mixture, and (b) producing the mixture in the form of a pill, granule or tablet.

[0012] In the method of the present invention, in order to enhance the horse bone odor reduction effect, it may be preferable to soak the horse bone powder in hot water of 70 to 100°C for 20 minutes to 1 hour after washing and cutting the horse bone to remove impurities such as flesh and blood. At this time, in order to enhance the horse bone odor reduction effect, it may be preferable to add perilla leaves and cucumber leaves to the cutting water.

[0013] In addition, in the method of the present invention, horse bones must be dried in order to manufacture horse bone powder. Horse bone drying can be accomplished by adopting any drying method known in the art, such as natural drying in a shaded or sunny place, hot plate drying, hot air drying, vacuum drying, etc., and can also be accomplished by combining these methods. For example, drying can be performed by hot air drying until the moisture content reaches about 20 to 30%, and then vacuum drying can be performed thereafter. Vacuum drying refers to a drying method that applies a pressure below atmospheric pressure so that evaporation or sublimation occurs at an evaporation temperature or sublimation temperature lower than the evaporation temperature or sublimation temperature under atmospheric pressure. When vacuum drying is used, drying of the surface and interior of horse bones is relatively uniform compared to hot air drying, and since drying is performed at a low temperature, destruction of nutrients is minimized. This vacuum drying method is divided into a low-temperature reduced pressure drying method and a freeze drying method, and can be performed using a commercially available low-temperature reduced pressure drying device or freeze drying device.

[0014] In addition, in the method of the present invention, powder of perilla leaves and powder of cucumber leaves can also be dried by any drying method known in the art, such as a natural drying method, a hot plate drying method, a hot air drying method, or a vacuum drying method, for manufacturing powder.

[0015] In addition, in the method of the present invention, the mixture of the powder of the leaves of the perilla plant and the powder of the leaves of the cucumber plant can be added in an amount of 3 to 10 parts by weight based on 100 parts by weight of the powder of the horse bone, and particularly in an amount of 6 to 8 parts by weight when considering the examples below, in order to sufficiently reduce the odor of the horse bone.

[0016] In addition, in the method of the present invention, purified water (water) may be added in the range of 10 to 20 parts by weight based on 100 parts by weight of horse bone powder for easy molding and manufacturing of pills, granules, and tablets, and when considering the examples below, it may be preferable to add it in the range of 12 to 18 parts by weight.

[0017] In addition, in the method of the present invention, the mixture may include a binder to facilitate production in the form of granules, pills, or tablets. Such binders include natural binders such as guar gum, cellulose, gelatin, wheat flour, and starch, and synthetic binders such as sodium alginate, ammonium alginate, and potassium alginate.

[0018] In addition, in the method of the present invention, manufacturing in the form of granules, pills, or tablets can be accomplished using a commercially available granulator, pill maker, tablet press, etc.

[0019] In addition, in the method of the present invention, a sweetener, flavoring agent, preservative, emulsifier, acidulant, thickener, etc. known in the art may be added in an appropriate amount to the mixture of step (a) to improve flavor, preserveability, and preference.

[0020] Sweeteners are used to impart an appropriate sweetness to foods, and both natural and synthetic sweeteners can be used in the food composition of the present invention. Preferably, a natural sweetener is used. Examples of natural sweeteners include sugar sweeteners such as corn syrup solids, honey, sucrose, fructose, lactose, and maltose.

[0021] Flavoring agents are used to enhance taste and aroma, and can be either natural or synthetic. Natural flavorings are preferred. When using natural flavoring agents, they can also enhance nutrition in addition to flavor. Natural flavoring agents include crushed fruits or vegetable extracts, crushed fruits or vegetable extracts, and the like. Specifically, it is obtained from cucumber, pumpkin, melon, watermelon, tomato, strawberry, eggplant, cabbage, spinach, lettuce, cabbage, celery, kale, asparagus, bamboo shoots, crown daisy, water parsley, radish, carrot, lotus root, burdock, taro, red pepper, garlic, green onion, onion, ginger, apple, pear, citrus fruits, persimmon, loquat, peach, plum, plum, apricot, cherry, ginkgo nut, jujube, grape, strawberry, fig, chestnut, walnut, pecan, macadamia, banana, pineapple, papaya, avocado, mango, kiwi, plum, etc., or green tea leaves, Polygonum multiflorum, bamboo leaves, cinnamon, chrysanthemum leaves, jasmine, pepper, mustard, wasabi, red pepper, garlic, onion, ginger, nutmeg, cinnamon, allspice, clove, laurel leaf, cardamom, It can be obtained from cumin, caraway, fennel, coriander, dill, sage, thyme, anise, turmeric, rosemary, oregano, mint, marjoram, prickly pear, saffron, etc. It can also be obtained from ginseng (red ginseng), bamboo shoots, aloe vera, ginkgo nut, etc. Natural flavors can be liquid concentrates or solid extracts. In some cases, synthetic flavors can be used, and synthetic flavors such as esters, alcohols, aldehydes, and terpenes can be used.

[0022] Preservatives that can be used include calcium sorbate, sodium sorbate, potassium sorbate, calcium benzoate, sodium benzoate, potassium benzoate, EDTA (ethylenediaminetetraacetic acid), sorbitol, maltitol, xylitol, erythritol, isomalt, etc. Also, emulsifiers that can be used include acacia gum, carboxymethylcellulose, xanthan gum, pectin, etc. And acidulants that can be used include citric acid, malic acid, fumaric acid, adipic acid, phosphoric acid, gluconic acid, tartaric acid, ascorbic acid, acetic acid, phosphoric acid, etc. In addition to the purpose of improving taste, acidulants can be added to ensure that the food composition has an appropriate acidity for the purpose of inhibiting the growth of microorganisms. Thickeners that can be used include suspending agents, sedimentation agents, gelling agents, and puffing agents.

[0023] As described above, according to the present invention, a method for producing a horse bone processed food with reduced off-flavor can be provided.

[0024] The method of the present invention can effectively reduce the horse bone offal odor that causes strong rejection by using powdered perilla leaves, cucumber leaves, etc., and has distinct advantages in terms of time, cost, biomass, etc. compared to the case of using natural products in the form of extracts.

[0025] The present invention will be described below with reference to examples. However, the scope of the present invention is not limited to these examples.

[0026]

[0027] <Example> Manufacture of horse bone powder granules, pills, and tablets and sensory evaluation of off-flavor and taste

[0028] 1. Preparation of perilla leaf powder, cucumber leaf powder, and angelica leaf powder

[0029] The powder of the leaves of the Angelica gigas Nakai was made by naturally drying the collected Angelica gigas Nakai leaves in the shade for 24 hours, then cutting them into pieces and drying them on a hot plate at 80-100℃ for 4 hours with stirring. After drying, they were ground into powder using a general household grinder.

[0030] The cucumber leaf powder was also naturally dried for 24 hours in the same manner as the perilla leaf powder, then chopped and dried on a hot plate at 80-100℃ for 4 hours with stirring. After drying, it was pulverized using a general household grinder.

[0031] The Angelica leaf powder was naturally dried for 24 hours in the same manner as the above-mentioned Angelica leaf powder, then chopped and dried on a hot plate at 80-100℃ with stirring for 4 hours. After drying, it was pulverized using a general household grinder.

[0032] 2. Preparation of horse bone powder

[0033] Horse bones were purchased from a horse bone distribution company in Jeju City, Jeju Special Self-Governing Province. The purchased horse bones were washed, cut into 5-cm pieces, and soaked in hot water at 70–100°C for 30 minutes. After removing impurities such as flesh and blood, the bones were washed again and air-dried in the shade. They were then ground into powder using a ball mill.

[0034] 3. Manufacturing of horse bone granules, pills, and tablets

[0035] The above-mentioned powdered perilla leaf, powdered cucumber leaf, powdered angelica leaf, and powdered horse bone were mixed with purified water as shown in Table 1 below, and horse bone granules, pills, or granules were manufactured using a granulator, pill maker, or tablet press.

[0036] Ingredients and contents (by weight) of horse bone granules, pills or tablets Classification Perilla frutescens leaf powder Cucumber leaf powder Angelica chinensis leaf powder Horse bone powder Tablets Comparative examples --- 10015 Manufacturing example 17 --- 10015 Manufacturing example 2-7- 10015 Manufacturing example 3--710015 Manufacturing example 43.53.5-10015 Manufacturing example 5-3.53.510015 Manufacturing example 63.5-3.510015 Manufacturing example 77*10015* Mixture of equal weight ratios of perilla frutescens leaf powder, cucumber leaf powder and Angelica chinensis leaf powder

[0037] 4. Sensory Evaluation of Flavor and Off-flavor Sensory evaluation agents conducted a blind test on the seven horse bone granules mentioned above with 30 adult men and women between the ages of 20 and 50. The blind test was conducted by having each evaluator put five granules in their mouths, drink water after 10 seconds, and then swallow them, and select the one they preferred the most. The results were expressed as the number of people who selected the granule as the most preferred among the seven horse bone granules.

[0038] For the horse bone ring and tablets, the same procedure was performed sequentially in the same manner as above after a one-week rest period.

[0039] Results of evaluation of preference for pills and granules (%) Classification Preference for pills (number of people) Preference for tablets (number of people) Comparison Example 1 person 0 people 0 people Manufacturing Example 14 people 4 people 5 people Manufacturing Example 23 people 2 people 2 people Manufacturing Example 32 people 4 people 2 people Manufacturing Example 411 people 9 people 13 people Manufacturing Example 53 people 4 people 2 people Manufacturing Example 62 people 2 people 2 people Manufacturing Example 74 people 5 people 4 people

[0040] The sensory evaluation results in the table above for the granules, pills, and tablets of the horse bone showed that the case where the powder of perilla leaves and the powder of the cucumber leaf were mixed (Preparation Example 4) was the most preferred in all evaluations of the granules, pills, and tablets, and the case where the powder of perilla leaves, cucumber leaves, and the powder of Angelica gigas leaf were all mixed, as well as the case where the other two materials were mixed and the powder of only one material was used alone, showed relatively low preference. When a survey was conducted on the degree of off-flavor for the agents who preferred Preparation Example 4, 11 out of 11 agents who preferred the granules of Preparation Example 4, 8 out of 9 agents (excluding 1 agent) who preferred the pills of Preparation Example 4, and 13 out of 13 agents who preferred the tablets answered that there was no off-flavor at all.

[0041] The present invention can be used as a functional food, health supplement, etc.

Claims

1. (a) a step of obtaining a mixture by adding a mixture of perilla leaf powder and cucumber leaf powder to horse bone powder and adding purified water thereto, and (b) a step of manufacturing the mixture with the purified water in the form of a pill, granule or tablet; A method for manufacturing processed horse bone food with reduced off-flavor.

2. In paragraph 1, A method characterized in that the above horse bone powder is obtained from horse bones soaked in hot water with added perilla leaves and cucumber leaves for 20 minutes to 1 hour.

3. In paragraph 1, A method characterized in that the above horse bone powder, perilla leaf powder and cucumber leaf powder are dried by at least one of a natural drying method in a shaded or sunny place, a hot plate drying method, a hot air drying method and a vacuum drying method.

4. In paragraph 1, A method characterized in that the mixture of the above-mentioned perilla leaf powder and cucumber leaf powder is added in a range of 3 to 10 parts by weight based on 100 parts by weight of horse bone powder.

5. In paragraph 1, A method characterized in that at least one of a sweetener, a flavoring agent, a preservative, an emulsifier, an acidulant, and a thickening agent is additionally added to the mixture to which the purified water of step (a) has been added.