KR100441111B1 - Drinks comprising glasswort extracts - Google Patents

Abstract

The present invention is pulverized by adding 5 times of water by weight to the soft branches of the washed bark, heat-treated for 15 to 40 minutes at a temperature of 95 to 105 ℃, filtered to obtain a bark extract The present invention relates to a lumpy beverage made by adding 6 to 8 parts by weight of a preference enhancing component to 100 parts by weight of this extract. The bark beverage of the present invention is effectively extracted beneficial ingredients such as minerals, and the salty and bitter taste of the bark itself is improved so that the public can drink, it is possible to obtain a health promoting effect when drinking.

Description

Drinks containing stalk extract {Drinks comprising glasswort extracts}

The present invention relates to a beverage containing the bark extract. More specifically, the present invention is pulverized by adding 5 times of water by weight to the soft branches of the washed bark, heat-treated the obtained pulverized product at a temperature of 95 to 105 ℃ for 15 to 40 minutes, filtered It relates to a soda bark beverage obtained by obtaining a node extract and adding 6 to 8 parts by weight of a palatability enhancing component to 100 parts by weight of the extract.

Generally, Salicornia herbacea ( English name: glasswort) is known as a yearly grass that grows on Gaphal on the west coast of Korea. Stalk is very salty and is the only plant on the planet that absorbs salt. It is known to contain abundant minerals such as sodium, calcium, magnesium, potassium, iron, and phosphorus. In Europe, salads are made from young stems, and in Japan, they are valued so that they are designated as natural monuments.

On the other hand, in Korea, there is no record of lumpy herbs as food or herbs, but people who live on the beach rarely eat them with herbs, and when they eat dry herbs in spring when they are languid and have no taste, the eyes become brighter. It is said that the taste of rice is improved, and in the province of Hwangdo, it is known to use tung bark as a medicine for indigestion, gastrointestinal disease, hepatitis, kidney disease, etc. These stalks have a unique salty taste and various physiological effects, and are used in traditional methods such as fresh greens and dry powder in Haenam, Jeollanam-do.

As the efficacy of the bark bark is known, research on a method of extracting the active ingredient of bark bark and applying it to food, or using pharmacological functionality is being conducted.

For example, Korean Patent Application Publication No. 10-1999-0056963 (Publication No. 2000-0012555) published on March 06, 2000 describes a method for producing a food containing seaweed as a main component. This manufacturing method is a step of preparing a bath liquid by mixing the seaweed, grommets, throat and malt and heating in purified water, filtration step of the bath liquid, temperature reduction step, immersing the vinegar flakes in the filtrate, and again filtered It comprises the step of high temperature sterilization after mixing the biological information water, oligosaccharide and honey in the filtrate. In this application, since the use of the thick sack and wood fragrance having important pharmacological functions in addition to the seaweed, the components of drinking food and the extraction conditions of the seaweed are different from the present invention.

In addition, Korean Patent Application No. 10-1999-0017763 (Publication No. 2000-0074066) published on Dec. 5, 2000, boils the seaweed slightly in boiling water, and then uses it in bibimbap, or juice, which is beneficial for soothe stool. It illustrates the application of a simple hamwort, such as making a functional puncture juice or injecting carbonic acid gas to be used as a carbonated beverage.

The above methods did not effectively utilize the beneficial components (particularly mineral components) contained in the bark and did not improve the saltiness and bitterness of the bark itself.

According to the present invention, to check the content of the mineral component of the beneficial components of the bark, to find the extraction conditions so that this component is not destroyed, to improve the peculiar salty and bitter taste by adding a taste enhancement component suitable for the bark The bark drink suitable for drinking is developed.

Accordingly, an object of the present invention is to grind the soft branches of the washed bark with 5 times water by weight, and the obtained ground material is heat-treated for 15 to 40 minutes at a temperature of 95 to 105 ° C, and filtered An extract is obtained, and 6 to 8 parts by weight of a palatability enhancing component is added to 100 parts by weight of the extract to provide a soda beverage.

Hereinafter, the present invention will be described in detail.

The bark used in the present invention is harvested from around Mayan to Salmon around the west coast, and the roots and stems have a hard tissue so that the processability is poor during beverage production, so that the rest and roots are removed. Gather only soft branches and wash them to remove dirt and debris.

Looking at the components of the currently known bumps, the moisture content is 90.9%, the ash content is 4.6 to 6.2%, and the ash content is about 70%. In addition, glutamic acid, aspartic acid, lysine, tyrosine, etc. Amino acids are contained, and minerals include sodium, potassium, calcium, magnesium, zinc, iron, copper, manganese and the like. Other components include reducing sugars and uronic acid. Specifically, the mineral component contains sodium 1333.8 mg, calcium 22.1-650.1 mg, magnesium 46.5-54.0 mg, potassium 650.1-741.1 mg, zinc 29.6 mg, and iron 31.5-84.8 mg per 100 g. It is well known that mineral components are indispensable in the vital activity of the human body, but these components vary slightly depending on the measured plant parts, and as in the present invention, these contents will be different when only soft branches are used.

Therefore, the present inventors selected the soft branches of the bark measure the content of the active ingredient in the following method, the results are shown in Tables 1-2.

<Method of measuring active ingredient>

Moisture was measured by atmospheric heating and drying, ash by dry painting, crude protein by Kjeldahl, crude fat by Soxhlet extraction, and inorganic components by ICP.

General ingredient content ingredient content (%) moisture 89.19 Crude protein 0.96 George Room 0.18 Inquiry minutes 4.10 carbohydrate 5.57 sum 100.00

Mineral (mineral) ingredient content (mg / sample 100g) Na K Mg Ca Zn Fe Mn Cu sum 1,722.74 172.83 120.8 13.1 0.45 0.10 0.06 0.06 2,030.14

As described in the Examples below, the extraction of the bark according to the present invention measures the mineral component, while the mineral component is about 370 mg (see Table 3) in 100 ml of the extract, but the extract is about 5 times Since it is diluted with water, considering that the actual amount of spurs is about 20 g, it can be seen that 1850 mg, which is 5 times 370 mg, is extracted for 100 g of spurs. This means that 90% or more of the mineral component is extracted by the extraction method of the present invention. As such, the beneficial ingredients of the bark can be contained as it is, and the health promotion effect can be obtained when drinking.

It is possible to drink the extract of the soaked bark as it is, but due to the inherent bitterness and salty taste of the bark will not be easy for those who do not like this taste. Therefore, adding a sweetener or an acidulant to the extract of the bark may be one way to prepare a drink so that most people can taste it properly. However, since the extract of somite has not yet been formulated, and the taste of man varies from person to person, the type and amount of sweetener and acidulant may be selected only by sensory tests.

Accordingly, in the present invention, after selecting fructose as a sweetening agent, citric acid as an acidifying agent, and changing the amount thereof, the sweetener was found to be 6 parts by weight, and the acidifying agent was used as a sweetener. 0.25 parts by weight was judged appropriate. Therefore, the palatability enhancing component used in the present invention contains 6 to 8 parts by weight of such sweetener and acidulant in 100 parts by weight of the extract. Of course, as the sweetener and the acidulant, other substances may be appropriately selected. For example, oligosaccharides, honey, sugar, sorbitol, lactose and the like may be selected as the sweetener, and acetic acid, tartaric acid, lactic acid, malic acid, fumaric acid and the like may be selected as the acidulant. In the present invention, the preference enhancing component includes the sweetener and the acidulant, but may further include conventional additives such as vitamin C, nicotine amide, apple flavor, grape flavor, melon flavor, orange flavor, pineapple flavor.

According to the present invention, a method for preparing a beverage containing the active ingredient of the bark consists of the following steps.

1. Select the collected bumps and put soft branches.

2. Gather the soft branches of the bark and clean it with clean water.

3. Grind the soft branches of the bark into fine grinder (less than 1mm in size of grind). At this time, the grinding joint is effectively pulverized with the addition of water. The amount of water is preferably about five times based on the weight of the joint. The grinder is not limited as long as it is usually used for making green juice or juice.

4. Transfer the grounded grind to the thermostat. The thermostat uses a stirrer to ensure that a constant temperature is evenly distributed to the mill. The temperature of the thermostat is set to 95 to 105 ° C and heat treated with stirring for 15 to 40 minutes. If the bark is out of this temperature or not heat treated for a predetermined time, the active ingredient of the bark is destroyed or not effectively extracted.

5. The extract obtained by the heat treatment is filtered to remove grains from spurs. The filtration process may use a conventional filter, it can be filtered more effectively using a compression filter.

6. To the obtained extract, dissolve it by adding preference enhancing component.

7. Sterilize the prepared beverage to remove various harmful and decaying bacteria. At this time, the sterilization condition is a heat treatment for 30 minutes at a temperature of 100 ± 5 ℃.

Hereinafter, the present invention will be described in detail with reference to Examples, but the scope of the present invention is not limited only to these Examples.

<Example 1>

Preparation of Sap Extract

1 kg of washed soft soft eggplant is placed in a grinder and ground with 5 liters of purified water. The obtained pulverized product is put into a thermostat, and the temperature is set to 100 ° C. and heat treated while stirring for 20 minutes. The extract obtained by the heat treatment is filtered through a compression filter to remove grains from the spurs. An aliquot of 100 ml is obtained from the obtained soda extract and the components thereof are analyzed. The results of the component analysis are shown in Table 3 below.

<Example 2>

Except that the heat treatment time of the thermostat was 40 minutes, in the same manner as in Example 1 to obtain a Rung bark extract and component analysis results are shown in Table 3 below.

Comparative Example 1

Except for setting the heat treatment time of the thermostat to 10 minutes, in the same manner as in Example 1 to obtain a spun joint extract and the results of component analysis are shown in Table 3.

Comparative Example 2

Except for setting the temperature of the thermostat at 80 ℃, in the same manner as in Example 1 to obtain a Rung bark extract and the component analysis results are shown in Table 3 below.

division Mineral ingredient (mg / sample 100 ml) Na K Mg Ca Zn Fe Mn Cu sum Example 1 329.99 27.00 14.76 0.39 0.04 0.09 0.01 0.01 372.29 Example 2 329.80 26.89 14.70 0.39 0.04 0.09 0.01 0.01 371.93 Comparative Example 1 254.28 25.14 13.14 0.21 0.03 0.08 0.01 0.01 292.90 Comparative Example 2 259.79 23.20 12.13 0.24 0.02 0.06 0.01 0.01 295.46

<Example 3 and Comparative Examples 3-6>

Manufacture of ruffled beverages

To 1 kg of the extract prepared in Example 1 was added to dissolve the palatability enhancer shown in Table 4 to prepare a soda drink. The prepared beverage is sterilized at 100 ° C. for 30 minutes.

division Preference Enhancement Ingredients (g) fruit sugar Citric acid Vitamin c Apple flavor Example 3 60 2.5 0.2 1.0 Comparative Example 3 0 2.5 0.2 1.0 Comparative Example 4 60 0.0 0.2 1.0 Comparative Example 5 60 2.5 0.0 1.0 Comparative Example 6 60 2.5 0.2 0.0

<Test Example>

Sensory test of soda

The extract prepared in Example 1 was sterilized and used as a control example, and the sensory test was carried out on the soda beverages obtained in Example 3 and Comparative Examples 3 to 6. The sensory test was randomly selected and evaluated on a five-point scale (according to a high score of 5-very good, 4: good, 3: moderate, 2: bad, 1: very bad) with respect to preference. , Average the score.

The results are shown in Table 5 below.

Sensory test division Sensory rating Contrast 1.75 Example 3 4.20 Comparative Example 3 2.11 Comparative Example 4 3.17 Comparative Example 5 3.50 Comparative Example 6 2.94

As can be seen from the table, it can be seen that the beverage of Example 3 according to the present invention has a good preference.

The bark beverage of the present invention effectively contains the beneficial ingredients and minerals contained in the bark, and the bitterness and salty taste of the bark are reduced, so that the modern man lacking minerals can easily find the minerals and other useful ingredients of the bark Ingestion, drinking can be.

Claims (2)

5 times water by weight is added to the washed soft bark of the bark, and the resulting pulverized product is heat-treated at a temperature of 95 to 105 ° C. for 15 to 40 minutes and filtered to obtain a bark extract, and this extract 100 A soft-knit beverage made by adding 6 to 8 parts by weight of a preference enhancing component to parts by weight. The beverage of claim 1, wherein the palatability enhancing component is composed of 100 parts by weight of the extract, 6 parts by weight of fructose, 0.25 parts by weight of citric acid, 0.02 parts by weight of vitamin C, and 0.1 parts by weight of apple flavor.