KR100510235B1 - Granule-type grape tea and manufacturing process of the same - Google Patents
Granule-type grape tea and manufacturing process of the same Download PDFInfo
- Publication number
- KR100510235B1 KR100510235B1 KR10-2003-0101432A KR20030101432A KR100510235B1 KR 100510235 B1 KR100510235 B1 KR 100510235B1 KR 20030101432 A KR20030101432 A KR 20030101432A KR 100510235 B1 KR100510235 B1 KR 100510235B1
- Authority
- KR
- South Korea
- Prior art keywords
- grape
- juice concentrate
- hot air
- added
- grape juice
- Prior art date
Links
- 235000014787 Vitis vinifera Nutrition 0.000 title claims abstract description 152
- 235000009754 Vitis X bourquina Nutrition 0.000 title claims abstract description 151
- 235000012333 Vitis X labruscana Nutrition 0.000 title claims abstract description 151
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 19
- 244000269722 Thea sinensis Species 0.000 title claims abstract 10
- 240000006365 Vitis vinifera Species 0.000 title description 118
- 239000008187 granular material Substances 0.000 claims abstract description 80
- 235000019674 grape juice Nutrition 0.000 claims abstract description 78
- 239000012141 concentrate Substances 0.000 claims abstract description 71
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 69
- 239000000843 powder Substances 0.000 claims abstract description 37
- 239000000796 flavoring agent Substances 0.000 claims abstract description 33
- 235000019634 flavors Nutrition 0.000 claims abstract description 33
- 241000219094 Vitaceae Species 0.000 claims abstract description 25
- 235000021021 grapes Nutrition 0.000 claims abstract description 25
- 235000000346 sugar Nutrition 0.000 claims abstract description 22
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 9
- 239000008103 glucose Substances 0.000 claims abstract description 9
- 238000000034 method Methods 0.000 claims abstract description 9
- 239000000049 pigment Substances 0.000 claims abstract description 9
- 238000002156 mixing Methods 0.000 claims abstract description 5
- 241000219095 Vitis Species 0.000 claims abstract 34
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 33
- 238000007602 hot air drying Methods 0.000 claims description 32
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 28
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 25
- 229960001031 glucose Drugs 0.000 claims description 24
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 14
- 229930003268 Vitamin C Natural products 0.000 claims description 14
- 239000011888 foil Substances 0.000 claims description 14
- 235000019154 vitamin C Nutrition 0.000 claims description 14
- 239000011718 vitamin C Substances 0.000 claims description 14
- 238000001035 drying Methods 0.000 claims description 11
- 239000000203 mixture Substances 0.000 claims description 11
- 239000005913 Maltodextrin Substances 0.000 claims description 9
- 229920002774 Maltodextrin Polymers 0.000 claims description 9
- 229940035034 maltodextrin Drugs 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 4
- 238000001694 spray drying Methods 0.000 claims description 3
- 230000003078 antioxidant effect Effects 0.000 abstract description 28
- 239000003963 antioxidant agent Substances 0.000 abstract description 14
- 235000006708 antioxidants Nutrition 0.000 abstract description 14
- 230000001093 anti-cancer Effects 0.000 abstract description 9
- HVQAJTFOCKOKIN-UHFFFAOYSA-N flavonol Natural products O1C2=CC=CC=C2C(=O)C(O)=C1C1=CC=CC=C1 HVQAJTFOCKOKIN-UHFFFAOYSA-N 0.000 abstract description 8
- 235000011957 flavonols Nutrition 0.000 abstract description 8
- 150000007946 flavonol Chemical class 0.000 abstract description 7
- 238000012545 processing Methods 0.000 abstract description 7
- 235000015097 nutrients Nutrition 0.000 abstract description 5
- 238000004806 packaging method and process Methods 0.000 abstract description 5
- 230000005180 public health Effects 0.000 abstract description 5
- 230000037406 food intake Effects 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 235000019640 taste Nutrition 0.000 abstract description 4
- 230000002708 enhancing effect Effects 0.000 abstract description 2
- 229930003231 vitamin Natural products 0.000 abstract description 2
- 235000013343 vitamin Nutrition 0.000 abstract description 2
- 239000011782 vitamin Substances 0.000 abstract description 2
- 229940088594 vitamin Drugs 0.000 abstract description 2
- 150000003722 vitamin derivatives Chemical class 0.000 abstract 1
- 235000013616 tea Nutrition 0.000 description 48
- 241001122767 Theaceae Species 0.000 description 44
- 235000015165 citric acid Nutrition 0.000 description 16
- 238000002474 experimental method Methods 0.000 description 14
- 241000219122 Cucurbita Species 0.000 description 6
- 235000009852 Cucurbita pepo Nutrition 0.000 description 6
- 206010028980 Neoplasm Diseases 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 6
- 239000000463 material Substances 0.000 description 6
- 238000005469 granulation Methods 0.000 description 5
- 230000003179 granulation Effects 0.000 description 5
- 239000007787 solid Substances 0.000 description 5
- 238000002835 absorbance Methods 0.000 description 4
- 230000015572 biosynthetic process Effects 0.000 description 4
- 229940038487 grape extract Drugs 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- QNVSXXGDAPORNA-UHFFFAOYSA-N Resveratrol Natural products OC1=CC=CC(C=CC=2C=C(O)C(O)=CC=2)=C1 QNVSXXGDAPORNA-UHFFFAOYSA-N 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 238000000605 extraction Methods 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- REFJWTPEDVJJIY-UHFFFAOYSA-N Quercetin Chemical compound C=1C(O)=CC(O)=C(C(C=2O)=O)C=1OC=2C1=CC=C(O)C(O)=C1 REFJWTPEDVJJIY-UHFFFAOYSA-N 0.000 description 2
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 2
- 230000003247 decreasing effect Effects 0.000 description 2
- 238000007865 diluting Methods 0.000 description 2
- HHEAADYXPMHMCT-UHFFFAOYSA-N dpph Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1[N]N(C=1C=CC=CC=1)C1=CC=CC=C1 HHEAADYXPMHMCT-UHFFFAOYSA-N 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 230000002401 inhibitory effect Effects 0.000 description 2
- 235000021579 juice concentrates Nutrition 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 235000019629 palatability Nutrition 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 239000011975 tartaric acid Substances 0.000 description 2
- 235000002906 tartaric acid Nutrition 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- AVXGIVZQGGGOFU-UHFFFAOYSA-N 3-hydroxy-2-phenylchromen-4-one Chemical compound O1C2=CC=CC=C2C(=O)C(O)=C1C1=CC=CC=C1.O1C2=CC=CC=C2C(=O)C(O)=C1C1=CC=CC=C1 AVXGIVZQGGGOFU-UHFFFAOYSA-N 0.000 description 1
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 240000000560 Citrus x paradisi Species 0.000 description 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-M Lactate Chemical compound CC(O)C([O-])=O JVTAAEKCZFNVCJ-UHFFFAOYSA-M 0.000 description 1
- 206010058467 Lung neoplasm malignant Diseases 0.000 description 1
- 244000141359 Malus pumila Species 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 206010060862 Prostate cancer Diseases 0.000 description 1
- 208000000236 Prostatic Neoplasms Diseases 0.000 description 1
- ZVOLCUVKHLEPEV-UHFFFAOYSA-N Quercetagetin Natural products C1=C(O)C(O)=CC=C1C1=C(O)C(=O)C2=C(O)C(O)=C(O)C=C2O1 ZVOLCUVKHLEPEV-UHFFFAOYSA-N 0.000 description 1
- HWTZYBCRDDUBJY-UHFFFAOYSA-N Rhynchosin Natural products C1=C(O)C(O)=CC=C1C1=C(O)C(=O)C2=CC(O)=C(O)C=C2O1 HWTZYBCRDDUBJY-UHFFFAOYSA-N 0.000 description 1
- 241001593968 Vitis palmata Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 230000033115 angiogenesis Effects 0.000 description 1
- 235000021016 apples Nutrition 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 208000002925 dental caries Diseases 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 150000002216 flavonol derivatives Chemical class 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 210000003494 hepatocyte Anatomy 0.000 description 1
- -1 invert sugar Substances 0.000 description 1
- 229960004903 invert sugar Drugs 0.000 description 1
- MWDZOUNAPSSOEL-UHFFFAOYSA-N kaempferol Natural products OC1=C(C(=O)c2cc(O)cc(O)c2O1)c3ccc(O)cc3 MWDZOUNAPSSOEL-UHFFFAOYSA-N 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 208000019423 liver disease Diseases 0.000 description 1
- 201000005202 lung cancer Diseases 0.000 description 1
- 208000020816 lung neoplasm Diseases 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 238000000691 measurement method Methods 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 239000003208 petroleum Substances 0.000 description 1
- 239000000546 pharmaceutical excipient Substances 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 235000005875 quercetin Nutrition 0.000 description 1
- 229960001285 quercetin Drugs 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 238000010992 reflux Methods 0.000 description 1
- 230000001172 regenerating effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 108700012359 toxins Proteins 0.000 description 1
- 210000005166 vasculature Anatomy 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 230000003612 virological effect Effects 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/163—Liquid or semi-liquid tea extract preparations, e.g. gels, liquid extracts in solid capsules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/22—Drying or concentrating tea extract
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/30—Further treatment of dried tea extract; Preparations produced thereby, e.g. instant tea
- A23F3/32—Agglomerating, flaking or tabletting or granulating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/214—Tea
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
본 발명은 포도과립차 및 그 제조방법에 관한 것으로, 포도과즙 농축액을 과립화시켜 포도고유의 맛과 향 및 영양성분을 그대로 유지하면서도 포장이 간편하고 쉽게 이용할 수 있도록 하는 한편, 포도과즙 농축액을 과립화시키고, 여기에 포도과즙을 가공한 후 남는 포도박으로부터 추출한 항산화물질인 플라보놀(Flavonol)을 첨가하여 혼합시킴으로써 섭취시 항암활성작용을 한층 강화시킬 수 있도록 함과 동시에 유용자원이면서도 제대로 활용되지 못하는 포도박을 적절하게 활용할 수 있도록 하여 포도농가의 소득증대와 국민건강에 기여할 수 있도록 한 것이다. The present invention relates to a grape granule tea and a method for manufacturing the same, while granulating the grape juice concentrate to maintain the taste, aroma and nutritional properties of the grape intact, while packaging easy and easy to use, while granulating the grape juice concentrate In addition, by adding and mixing flavonol, an antioxidant extracted from the remaining grape leaves after processing the grape juice, grapes can enhance the anti-cancer activity upon ingestion and are useful resources and are not utilized properly. It was made to use the park properly so that it could contribute to the income increase of the farmers and the public health.
본 발명에 따른 포도 과립차는 30∼65°brix의 포도과즙 농축액 100㎖에 대하여 무수결정포도당 530∼590g, 설탕 170∼190g, 비타민C 3.8∼4.7g, 구연산 4.4∼5.3g, 천연포도색소 35∼43g, 포도향분말 36∼44g의 비율로 첨가되어 제조되거나, 이렇게 제조된 포도과립차 100중량%에 대하여 포도박 추출물 1∼10중량%를 첨가혼합하여 제조된다.Grape granular tea according to the present invention is 530-590 g of anhydrous crystalline glucose, 170-190 g of sugar, vitamin 3.8-4.7 g, citric acid 4.4-5.3 g, natural grape pigment 35- with respect to 100 ml of 30-65 ° brix grape juice concentrate. It is prepared by adding 43g, grape flavor powder 36-44g, or by mixing 1-10% by weight of the grape leaves extract with respect to 100% by weight of the grape granule tea thus prepared.
본 발명을 적용하면, 포도과즙 농축액을 과립화시킴에 따라 포도고유의 맛과 향 및 영양성분이 그대로 보존됨과 동시에 포장이 간편하고 쉽게 이용할 수 있다는 잇점이 있으며, 포도과즙 농축액 과립에 포도박으로부터 추출된 플라보놀성분이 첨가됨에 따라 항산화성이 한층 향상되어 섭취시 항암활성작용이 강화된다.According to the present invention, the granules of grape juice concentrate have the advantage that the flavor, flavor and nutrients of grapes are preserved as they are, and packaging is easy and easy to use. As the added flavonol component is added, the antioxidant activity is further enhanced, thereby enhancing the anticancer activity upon ingestion.
또한, 포도농가에서 포도가공 후에 버려지는 포도박을 활용하여 항산화성분을 추출함으로써 포도농가의 소득증대와 국민건강에 기여할 수 있게 된다. In addition, by extracting antioxidants using grape leaves discarded after grape processing in the grape farm, it is possible to contribute to the income increase of the grape farm and the public health.
Description
본 발명은 포도 과립차 및 그 제조방법에 관한 것으로, 보다 상세하게는 포도과즙 농축액을 과립화시켜 포도고유의 맛과 향 및 영양성분을 그대로 유지하면서도 포장이 간편하고 쉽게 이용할 수 있도록 하는 한편, 포도과즙 농축액을 과립화시키고, 여기에 포도과즙 가공 후 남는 포도박(포도껍질)으로부터 추출한 항산화물질인 플라보놀(Flavonol)을 첨가하여 혼합시킴으로써 섭취시 항암활성작용을 한층 강화시킬 수 있도록 함과 동시에 유용자원이면서도 제대로 활용되지 못하는 포도박을 적절하게 활용할 수 있도록 하여 포도농가의 소득증대와 국민건강에 기여할 수 있도록 한 포도 과립차 및 그 제조방법을 제공하는 것이다.The present invention relates to a grape granule tea and a method for manufacturing the same, and more particularly, to granulate the grape juice concentrate, while maintaining the taste, aroma and nutritional properties of grapes intact, while making packaging easy and easy to use, grape juice The concentrate is granulated, and mixed with the addition of the antioxidant flavonol extracted from grape leaves (grape peel), which is left after grape juice processing, to further enhance the anticancer activity upon ingestion. In addition, it is to provide a grape granule tea and its manufacturing method that can contribute to the increase of income of grape farmers and the public health by making proper use of grape foil that is not properly utilized.
시중에는 여러가지 종류의 차들이 보급되고 있으며, 이들 차들은 그 원료, 원료의 가공, 원료의 산지 등에 따라 이루 열거할 수 없을 정도로 다양하게 개발되어 공급되고 있다.There are various kinds of teas on the market, and these teas have been developed and supplied in such a variety that they cannot be enumerated according to the raw materials, processing of raw materials, and production of raw materials.
또한, 현대인들의 건강에 대한 관심이 증가할 수록 단순히 차를 즐기는 것에 만족하지 않고, 섭취시 인체의 건강기능을 활성화시킬 수 있는 향상된 기능을 갖는 차에 대한 요구가 더욱 높아지고 있는 실정이다. In addition, as the interest in the health of modern people increases, the demand for tea having an improved function for activating the health function of the human body is not higher than simply enjoying tea.
한편, 많은 과일 중에서도 포도는 전화당, 주석산, 포도산, 타산, 타닌, 초석유산, 칼슘, 유산가리, 인산가리, 비타민A, B, B2, C, D 등의 성분이 포함되어 있는 알칼리성 식품이며, 유기산, 구연산 등의 각종 영양소가 풍부하고 맛과 향이 좋아 일상적으로 섭취하는 비율이 매우 높은 과일이다.On the other hand, among many fruits, grapes are alkaline foods containing ingredients such as invert sugar, tartaric acid, grape acid, tartaric acid, tannins, petroleum lactic acid, calcium, lactate, phosphate, vitamins A, B, B 2 , C, and D. It is a fruit that is rich in various nutrients such as organic acid and citric acid and has a high taste and aroma.
이와 같은 포도는 섭취시 인체내의 노폐물과 독소를 분해하여 체외로 배출시킴으로써 간의 부담을 덜어주고 파괴된 간세포를 재생시켜 간질환을 예방 또는 치료하는데 효과가 있는 것으로 알려지고 있다.Such grapes are known to be effective in preventing or treating liver disease by relieving the burden of the liver and regenerating destroyed hepatocytes by decomposing waste products and toxins in the body when ingested.
특히, 포도는 생혈 및 조혈작용을 하고, 미용에도 유용한 과일으로 알려지며, 바이러스활동을 억제하여 충치예방, 암억제에도 효험이 있다고 알려진다. In particular, grapes are known to be useful for life and blood, and to be useful for beauty, inhibiting viral activity is effective in preventing caries, cancer suppression.
이와 같은 사실은 적포도, 사과, 양파 등 붉은 껍질을 지닌 과일류 또는 채소류의 껍질부위에 다량으로 함유된 식물성 성분으로서 플라보노이드계 비당체들의 일종인 켐페롤(Kaempferol)과 케르세틴(Quercetin)이 유방암은 물론, 전립선암, 폐암 등 각종 암들에 대해 항암활성을 발휘할 수 있다는 연구결과에서 입증된다. This fact is the vegetable ingredient contained in the skin part of red peeled fruits or vegetables such as red grapes, apples, onions, and the like. Of course, it is proved in the research results that can show anticancer activity against various cancers such as prostate cancer and lung cancer.
인체내에 종양이 생기면 이 종양부위에 영양분을 공급해주는 새로운 혈관(이를 맥관이라 함)이 생겨나는데, 상기한 켐페롤과 케르세틴은 종양부위에서의 맥관형성(Angiogenesis)에 관여하는 단백질들의 작용을 억제하고 이를 통해 종양부위에 대한 자양분 공급과 성장을 억제시키는 방식으로 항암활성작용을 하는 것으로 알려진다.When a tumor develops in the human body, new blood vessels (called vasculature) are provided to nourish the tumor site. The above-mentioned camphorol and quercetin inhibit the action of proteins involved in angiogenesis in the tumor site. This is known to act as an anticancer activity by inhibiting the supply and growth of nutrients to the tumor site.
또한 포도와 포도가공품에 함유된 항산화성분인 레스베라톨(Resveratol)의 함량을 분석한 결과, 국산포도에는 0.76∼207.14㎍/㎖, 포도주에는 5.41∼275.66㎍/㎖의 레스베라톨이 함유되어 있으며, 포도쥬스에는 63.25∼751.55㎍/㎖의 레스베라톨이 함유되어 있는 것으로 보고되었다(김대중 등, 포도와 포도가공품에 함유되어 있는 trans-resveratol의 함량분석, 한국식품과학회지, 35(5), 764-768(2003)).In addition, as a result of analyzing the content of the antioxidant component Resveratol contained in grapes and grape products, resveratol of 0.76 ~ 207.14 ㎍ / ㎖ in domestic grapes, 5.41 ~ 275.66 ㎍ / ㎖ is contained in wine , Grape juice was reported to contain 63.25 ~ 751.55 ㎍ / ㎖ resveratol (Kim Dae-jung et al., Analysis of trans-resveratol content in grapes and grape products, Journal of the Korean Society of Food Science, 35 (5), 764-768 (2003).
이와 같이 포도에는 각종 영양소 및 항암활성 작용하는 성분들이 많이 함유되어 있음에도 불구하고, 아직까지는 포도를 단순히 생과일 형태로 먹거나 포도쥬스의 형태 또는 건포도와 포도잼의 형태로 제조하여 먹는 것이 일반적이며, 인체의 건강에 관련한 기능성을 강화시킨 차(Tea)의 형태로 제조되어 공급되는 경우는 거의 없는 실정이다.Thus, although grapes contain a lot of various nutrients and anti-cancer active ingredients, it is still common to eat grapes simply in the form of fresh fruit or in the form of grape juice or raisins and grape jams. It is rarely manufactured and supplied in the form of Tea, which has enhanced health-related functionality.
또한, 통상적으로 포도과즙을 추출한 후에는 인체에 유용한 여러가지 영양소를 다량으로 함유하고 있는 포도박(포도껍질)이 그대로 버려짐에 따라 이의 재활용이 시급하다는 문제가 있다. In addition, after extracting the grape juice, there is a problem that it is urgent to recycle the grape leaves (grape peel) containing a large amount of various nutrients useful for the human body as it is.
본 발명은 이와 같은 종래의 문제점을 해결하기 위한 것으로, 그 목적은 포도과즙 농축액을 과립화시켜 포도고유의 맛과 향 및 영양성분을 그대로 유지하면서도 포장이 간편하고 쉽게 이용할 수 있는 포도 과립차 및 그 제조방법을 제공하는 것이다.The present invention is to solve such a conventional problem, the purpose is to granulate the grape juice concentrate, while maintaining the flavor and flavor and nutritional properties of the grapes intact, easy to use grape granule tea and its manufacture To provide a way.
본 발명의 다른 목적은 포도과즙 농축액을 과립화시키고, 여기에 포도과즙 가공 후 남는 포도박(포도껍질)으로부터 추출한 항산화물질인 플라보놀(Flavonol)을 첨가하여 혼합시킴으로써 섭취시 항암활성작용을 한층 더 강화시킬 수 있도록 함과 동시에 유용자원이면서도 제대로 활용되지 못하는 포도박을 적절하게 활용할 수 있도록 하여 포도농가의 소득증대와 국민건강에 기여할 수 있도록 한 포도 과립차 및 그 제조방법을 제공하는 것이다. Another object of the present invention is to further granulate the grape juice concentrate, and to add and mix the antioxidant flavonol (Flavonol) extracted from grape leaves (grape peel) remaining after processing the grape juice to further increase the anticancer activity upon ingestion. At the same time, it provides grape granule tea and its manufacturing method to contribute to the income increase of the farmers and to the public's health by making proper use of grapes that are useful resources and are not properly utilized.
이와 같은 목적을 달성하기 위하여, 본 발명의 일 실시예에 따른 포도 과립차는 30∼65°brix의 포도과즙 농축액 100㎖에 대하여 무수결정포도당 530∼590g, 설탕 170∼190g, 비타민C 3.8∼4.7g, 구연산 4.4∼5.3g, 천연포도색소 35∼43g, 포도향이 30% 함유된 포도향분말 36∼44g의 비율로 첨가되어 혼합된 특징을 갖는다.In order to achieve the above object, grape granule tea according to an embodiment of the present invention is 530-590 g of anhydrous crystalline glucose, 170-190 g of sugar, 3.8-4.7 g of vitamin C with respect to 100 ml of 30-65 ° brix grape juice concentrate. , 4.4 to 5.3 g of citric acid, 35 to 43 g of natural grape color, and 36 to 44 g of grape flavor powder containing 30% of grape flavor.
본 발명의 일 실시예에 따른 포도 과립차 제조방법은 포도를 60∼100℃ 온도에서 0.5∼2시간 동안 서서히 가열시키는 방식으로 추출·농축하여 30∼65°brix의 포도과즙 농축액을 제조하는 단계와; 전체 포도과즙 농축액의 1/2에 일정양의 무수결정 포도당을 첨가하여 교반하고, 55∼65℃의 열풍으로 건조시켜 과립화하는 1차 열풍건조단계와; 전체 포도과즙 농축액의 나머지 1/2에 1차 열풍건조에 의하여 얻어진 포도과즙 농축액 과립과 일정양의 설탕, 비타민C(아스코르빈산), 구연산, 천연포도색소를 첨가하여 교반하고, 55∼65℃의 열풍으로 건조시켜 과립화하는 2차 열풍건조단계와; 1차 열풍건조 및 2차 열풍건조에 의하여 제조된 포도과즙 농축액 과립에 포도향이 30% 함유된 포도향 분말을 첨가하여 혼합하는 단계를 포함한다.Grape granulation tea manufacturing method according to an embodiment of the present invention comprises the steps of extracting and concentrating the grapes by heating in a slow manner for 0.5 to 2 hours at a temperature of 60 ~ 100 ℃ to prepare a grape juice concentrate of 30 to 65 ° brix; A first hot air drying step of adding and stirring a predetermined amount of anhydrous glucose to half of the whole grape juice concentrate, and drying and granulating by hot air at 55-65 ° C .; To the remaining half of the whole grape juice concentrate, the grape juice concentrate granules obtained by primary hot air drying, and a certain amount of sugar, vitamin C (ascorbic acid), citric acid, and natural grapes were added and stirred. A secondary hot air drying step of drying and granulating with hot air; And adding grapefruit powder containing 30% grape flavor to the grape juice concentrate granules prepared by primary hot air drying and secondary hot air drying.
본 발명의 다른 실시예에 따른 포도 과립차는 30∼65°brix의 포도과즙 농축액 100㎖에 대하여 무수결정포도당 530∼590g, 설탕 170∼190g, 비타민C 3.8∼4.7g, 구연산 4.4∼5.3g, 천연포도색소 35∼43g, 포도향이 30% 함유된 포도향분말 36∼44g의 비율로 첨가되어 제조된 포도 과립차 100중량%에 대하여 분말형태의 포도박 추출물 1∼10중량%가 첨가되어 혼합된 특징을 갖는다.Grape granule tea according to another embodiment of the present invention is 530 to 590 g of anhydrous crystalline glucose, 170 to 190 g of sugar, vitamin C 3.8 to 4.7 g, citric acid 4.4 to 5.3 g, natural with respect to 100 ml of 30 ~ 65 ° brix grape juice concentrate 1 to 10% by weight of grape leaves extract in powder form is added to 100% by weight of grape granule tea, which is added at a ratio of 35 to 43 g of grape pigment and 36 to 44 g of grape flavor powder containing 30% of grape flavor. Have
본 발명의 다른 실시예에 따른 포도 과립차 제조방법은 포도를 60∼100℃ 온도에서 0.5∼2시간 동안 서서히 가열시키는 방식으로 추출·농축하여 30∼65°brix의 포도과즙 농축액을 제조하는 단계와; 전체 포도과즙 농축액의 1/2에 일정양의 무수결정포도당을 첨가하여 교반하고, 55∼65℃의 열풍으로 건조시켜 과립화하는 1차 열풍건조단계와; 전체 포도과즙 농축액의 나머지 1/2에 1차 열풍건조에 의하여 얻어진 포도과즙 농축액 과립과 일정양의 설탕, 비타민C(아스코르빈산), 구연산, 천연포도색소를 첨가하여 교반하고, 55∼65℃의 열풍으로 건조시켜 과립화하는 2차 열풍건조단계와; 1차 열풍건조 및 2차 열풍건조에 의하여 제조된 포도과즙 농축액 과립에 포도향이 30%함유된 포도향 분말을 첨가하여 혼합하는 단계와; 전단계에서 제조된 포도농축액 과립 100중량%에 대하여 분말 형태의 포도박 추출물을 1∼10중량%를 첨가하는 단계를 포함한다.Grape granulation tea manufacturing method according to another embodiment of the present invention comprises the steps of extracting and concentrating the grape in a manner of heating slowly at a temperature of 60 ~ 100 ℃ for 0.5 to 2 hours to prepare a juice concentrate of 30 to 65 ° brix; A first hot air drying step of adding and stirring a predetermined amount of anhydrous glucose into a half of the whole grape juice concentrate, and drying and granulating by hot air at 55-65 ° C .; To the remaining half of the whole grape juice concentrate, the grape juice concentrate granules obtained by primary hot air drying, and a certain amount of sugar, vitamin C (ascorbic acid), citric acid, and natural grapes were added and stirred. A secondary hot air drying step of drying and granulating with hot air; Adding grape juice powder containing 30% grape flavor to the grape juice concentrate granules prepared by primary hot air drying and secondary hot air drying; It comprises the step of adding 1 to 10% by weight of the grape leaves extract in powder form relative to 100% by weight of the grape concentrate granules prepared in the previous step.
이와 같은 본 발명의 포도 과립차 제조방법에서 상기 포도박 추출물은 30∼70%농도의 에탄올 225㎖에 포도박 25g의 비율로 넣고 60∼90℃의 온도로 1∼5시간 동안 환류추출한 다음 여과하여 농축하고, 농축된 추출액(10∼20°brix) 100중량%에 대하여 말토덱스트린 10∼20중량%를 첨가하여 혼합하고, 100∼120℃ 온도의 건조공기에서 분무건조시킴으로써 제조된다. In the grape granule tea production method of the present invention, the grape gourd extract is put in a ratio of 25 g of grape gourd in 225 ml of ethanol of 30 to 70% concentration and refluxed at a temperature of 60 to 90 ° C. for 1 to 5 hours, and then concentrated by filtration. 10 to 20% by weight of maltodextrin is added to 100% by weight of the concentrated extract solution (10 to 20 ° Brix), mixed, and spray-dried in a dry air at a temperature of 100 to 120 ° C.
이하, 본 발명의 바람직한 실시예를 보다 상세하게 설명한다.Hereinafter, preferred embodiments of the present invention will be described in more detail.
본 발명에 따른 포도 과립차는 포도고유의 맛과 향 및 영양성분을 그대로 유지하면서도 포장이 간편하고 쉽게 이용할 수 있도록 하는 한편, 섭취시 인체내에서 항암활성기능을 강화시킬 수 있도록 하기 위하여 포도박으로부터 추출된 플라보놀이 첨가된다.Grape granulated tea according to the present invention, while maintaining the taste, aroma and nutritional components of the grape intact, while easy to use and easy packaging, while extracting from grapes to enhance the anticancer activity in the human body Flavonols are added.
이를 위하여, 본 발명의 일 실시예에 따른 포도 과립차는 30∼65°brix의 포도과즙 농축액 100㎖에 대하여 무수결정포도당 530∼590g, 설탕 170∼190g, 비타민C 3.8∼4.7g, 구연산 4.4∼5.3g, 천연포도색소 35∼43g, 포도향이 30% 함유된 포도향분말 36∼44g의 비율로 첨가된 조성을 갖는다.To this end, grape granule tea according to an embodiment of the present invention is 530 to 590 g of anhydrous glucose, 170 to 190 g of sugar, vitamin C 3.8 to 4.7 g, citric acid 4.4 to 5.3 with respect to 100 ml of grape juice concentrate of 30 to 65 ° brix g, 35 to 43 g of natural grape pigment, and 36 to 44 g of grape flavor powder containing 30% of grape flavor.
상기한 본 발명의 일 실시예에 따른 포도 과립차 제조방법의 주요 공정은 크게 포도과즙 농축액 제조단계와, 무수결정포도당을 이용하여 전체 포도과즙 농축액의 1/2을 과립화하는 1차 열풍건조단계와, 나머지 1/2의 포도과즙 농축액에 1치 열풍건조에 의하여 얻어진 포도과즙 농축액 과립과 설탕, 비타민C, 구연산, 천연포도색소를 첨가한 후 과립화하는 2차 열풍건조단계와, 포도과즙 농축액 과립에 포도향을 첨가하는 단계로 나누어진다. The main process of the grape granule tea manufacturing method according to an embodiment of the present invention described above is largely grape juice concentrate manufacturing step, and primary hot air drying step of granulating 1/2 of the whole grape juice concentrate using anhydrous glucose , The second hot air drying step of granulating after adding the granules of grape juice concentrate obtained by 1-hour hot air drying to the remaining half of the grape juice concentrate, and adding sugar, vitamin C, citric acid and natural grape pigment, and granulating the grape juice concentrate. It is divided into the step of adding grape flavor to.
상기 포도과즙 농축액 제조단계에서는 포도를 60∼100℃ 온도에서 0.5∼2시간 동안 서서히 가열시키는 방식으로 추출·농축하여 30∼65°brix의 포도과즙 농축액을 제조한다. In the grape juice concentrate preparation step, the grapes are extracted and concentrated by heating slowly at a temperature of 60 to 100 ° C. for 0.5 to 2 hours to prepare a grape juice concentrate of 30 to 65 ° brix.
1차 열풍건조단계에서 전체 포도과즙 농축액의 1/2에 일정양의 무수결정 포도당을 첨가하여 교반하고, 55∼65℃의 열풍으로 건조시키면 포도과즙 농축액의 과립이 형성된다.In the first hot air drying step, a certain amount of anhydrous glucose is added to 1/2 of the whole grape juice concentrate and stirred, and dried by hot air at 55-65 ° C. to form granules of the grape juice concentrate.
2차 열풍건조단계에서 전체 포도과즙 농축액의 나머지 1/2에 1차 열풍건조에 의하여 얻어진 포도과즙 농축액 과립과 일정양의 설탕, 비타민C(아스코르빈산), 구연산, 천연포도색소를 첨가하여 교반하고, 55∼65℃의 열풍으로 건조시키면 포도과즙 농축액의 과립이 형성된다.In the second hot air drying step, the grape juice concentrate granules obtained by the first hot air drying and a certain amount of sugar, vitamin C (ascorbic acid), citric acid and natural grapes are added to the remaining half of the whole grape juice concentrate. The granules of grape juice concentrate are formed by drying with hot air at 55 to 65 ° C.
상기한 1차 및 2차 열풍건조단계에서 무수결정포도당은 포도과즙 농축액 100㎖에 대하여 530∼590g의 비율로 첨가되고, 설탕은 170∼190g, 비타민C는 3.8∼4.7g, 구연산은 4.4∼5.3g, 천연포도색소는 35∼43g의 비율로 첨가된다. In the first and second hot air drying step, anhydrous crystalline glucose is added at a ratio of 530 to 590 g with respect to 100 ml of grape juice concentrate, sugar is 170 to 190 g, vitamin C is 3.8 to 4.7 g, and citric acid is 4.4 to 5.3. g and natural coloring matter are added in the ratio of 35-43g.
1차 열풍건조 및 2차 열풍건조에 의하여 제조된 포도과즙 농축액 과립에 포도향이 30% 함유된 포도향 분말을 첨가하여 혼합하는데, 이때 상기 포도향분말은 포도과즙 농축액 100㎖에 대하여 36∼44g의 비율로 첨가된다. Grape juice concentrate granules prepared by primary hot air drying and secondary hot air drying are added with grape flavor powder containing 30% grape flavor, wherein the grape flavor powder is 36 to 44 g based on 100 ml of grape juice concentrate. Is added in proportion.
한편, 본 발명의 다른 실시예에 따른 포도 과립차는 기능성을 강화시키기 위하여 상기 일 실시예에 따라 제조된 포도 과립차 100중량%에 대하여 포도박 추출물 1∼10중량%의 비율로 첨가된다.On the other hand, grape granules tea according to another embodiment of the present invention is added in a ratio of 1 to 10% by weight of the grape leaves extract with respect to 100% by weight of grape granules tea prepared according to the embodiment to enhance functionality.
상기 포도박 추출물은 별도의 공정을 통하여 제조되어 분말화되며, 분말형태의 포도박 추출물은 본 발명의 일 실시예에서와 동일한 조건으로 제조되는 포도과즙 농축액 과립에 첨가·혼합된다.The grape gourd extract is prepared and powdered through a separate process, and the powdered grape gourd extract is added and mixed with the grape juice concentrate granules prepared under the same conditions as in the embodiment of the present invention.
따라서, 본 발명에 다른 실시예에 따른 따른 포도 과립차의 제조방법은 상기 본 발명의 일 실시예에 따른 포도과립차의 제조방법의 마지막 단계 이후에 포도박 추출물을 첨가하는 단계가 추가되어 이루어진다. Therefore, the grape granule tea manufacturing method according to another embodiment of the present invention is made by adding a grape leaves extract after the last step of the grape granule tea manufacturing method according to an embodiment of the present invention.
한편, 본 발명의 다른 실시예에 따른 포도 과립차 제조방법에서 상기 포도박 추출물은 30∼70%농도의 에탄올 225㎖에 포도박 20∼30g의 비율로 넣고 60∼90℃의 온도로 1∼5시간 동안 환류추출한 다음 여과하여 10∼20°brix의 농도로 농축하고, 농축된 포도박 추출액 100중량%에 대하여 말토덱스트린 10∼20중량%를 첨가하여 혼합하고, 100∼120℃ 온도의 건조공기 조건에서 분무건조시키면 분말상태로 제조된다.On the other hand, in the grape granules tea manufacturing method according to another embodiment of the present invention, the grape gourd extract is added to 225 ml of 30 to 70% ethanol at a rate of 20 to 30 g of grape gourd at a temperature of 60 to 90 ° C. for 1 to 5 hours. The mixture was refluxed, filtered and concentrated to a concentration of 10 to 20 ° brix, 10 to 20% by weight of maltodextrin was added to 100% by weight of the concentrated grape leaf extract, and mixed under dry air conditions at a temperature of 100 to 120 ° C. Spray drying gives a powder.
실시예1Example 1
포도과즙 농축액이 과립형태로 형성되는지의 여부를 확인하기 위하여 다음 표1에서와 같은 4가지 경우의 실험을 실시하였다.In order to confirm whether the grape juice concentrate is formed in the form of granules, four experiments were performed as shown in Table 1 below.
실험1과 실험2에서는 포도과즙 농축액의 양을 적게하고 부형제인 무수결정 포도당, 말토덱스트린의 양을 조절하면서 첨가하고 60℃ 온도의 열풍으로 1회 건조시켜 과립의 형성여부를 확인하였으며, 그 결과 포도과즙 농축액의 과립이 형성되었다.In Experiment 1 and Experiment 2, the amount of grape juice concentrate was decreased and added while controlling the amounts of anhydrous glucose and maltodextrin as excipients and dried once with hot air at a temperature of 60 ° C. to confirm the formation of granules. Granules of the juice concentrate formed.
실험3과 실험4에서는 각각 전체 포도과즙 농축액을 1회차와 2회차에 각각 절반씩 나누어 사용하였으며, 1회차에서는 포도과즙 농축액에 일정양의 무수결정포도당을 첨가한 후 60℃의 열풍으로 건조시켜 과립을 형성시켰다.In Experiment 3 and Experiment 4, the whole grape juice concentrate was divided into half each for the first and second rounds.In the first round, granules were dried by hot air at 60 ℃ after adding a certain amount of anhydrous glucose to the grape juice concentrate. Was formed.
2회차에서는 포도과즙 농축액에 1차 열풍건조에 의하여 얻어진 포도과즙 농축액 과립과 부재료인 설탕, 천연포도색소, 구연산, 비타민C를 표2에 나타낸 배합비와 같이 첨가하여 혼합한 후 다시 60℃의 열풍으로 건조시킴으로써 과립을 형성시켰다. In the second round, the grape juice concentrate granules obtained by the first hot air drying and the sugar, natural grape, citric acid, and vitamin C were added to the grape juice concentrate as shown in Table 2, followed by mixing. Granules were formed by drying.
상기 부재료들을 첨가하여 혼합하는 경우에 당성분에 의하여 끈적거림 현상이 발생되는데, 이를 방지하고 혼합이 잘되도록 하기 위하여 혼합재료에 95%농도의 에탄올을 소량 첨가하고 상온에서 20분간 방치한 후 첨가하였다.In the case of adding and mixing the subsidiary materials, a stickiness phenomenon occurs due to a sugar component. In order to prevent this and to mix well, a small amount of 95% ethanol is added to the mixed material, and the mixture is left at room temperature for 20 minutes and then added. .
이와 같이 1회차와 2회차에서 형성된 포도과즙 농축액 과립에 표2의 배합비에 나타낸 비율로 포도향이 30% 함유된 포도향 분말을 첨가하여 포도 과립차를 제조하였다.Thus, grape granule tea was prepared by adding grape juice powder containing 30% of grape flavor to the grape juice concentrate granules formed in the first and second rounds in the ratio shown in Table 2.
이 때 액상형태의 포도향을 사용하는 것보다 분말형태의 포도향을 사용하는 것이 더 바람직하다는 것을 확인하였다. At this time, it was confirmed that it is more preferable to use the grape flavor of the powder form than to use the grape flavor of the liquid form.
상기 실험에서 말토덱스트린의 첨가량이 증가할수록 과립형성이 불량하였으며, 실험4에서와 같이 포도과즙 농축액 65㎖에 대하여 무수결정포도당 370g의 비율로 첨가하였을 때 과립형성이 가장 우수한 것으로 나타났다.As the amount of maltodextrin was increased in the experiment, the granulation was poor. As shown in Experiment 4, the granulation was the most excellent when added at a rate of 370 g of anhydrous crystalline glucose to 65 ml of the grape juice concentrate.
과립형성여부 : + 매우불량, ++ 불량, +++ 보통, ++++양호, +++++매우양호 Granule formation: + Very poor, ++ Poor, +++ Normal, ++++ Good, +++++ Very good
본 발명의 실시예에서는 기호성을 향상시키기 위하여 설탕, 색소, 구연산, 비타민과 향의 첨가비율을 결정하였으며, 포도과즙 농축액 65㎖(15중량%)에 무수결정 포도당 370g(85중량%)의 비율로 첨가되는 경우를 기본원료로 한 부재료의 배합비는 다음 표2와 같다.In the embodiment of the present invention, the addition ratio of sugar, pigment, citric acid, vitamins and flavors was determined to improve palatability, and 370 g (85 wt%) of anhydrous glucose in 65 ml (15 wt%) of grape juice concentrate. The compounding ratio of the subsidiary material which used as a base material when it is added is shown in following Table 2.
한편, 상기의 실시예1에서의 포도과즙 농축액의 과립형성 상태와 비교하기 다음과 같은 비교실험을 하였다.On the other hand, compared with the granulation state of the grape juice concentrate in Example 1 above was subjected to the following comparative experiment.
비교예1Comparative Example 1
30∼65°brix의 포도과즙 농축액 20㎖에 무수결정포도당 370g, 말토덱스트린 60g을 첨가하여 과립형성여부를 평가하였으나, 수분함량이 매우 높아 과립이 형성되지 않았다.Granule formation was evaluated by adding 370 g of anhydrous glucose and 60 g of maltodextrin to 20 ml of grape juice concentrate of 30 to 65 ° brix. However, the granules were not formed due to the high water content.
비교예2Comparative Example 2
30∼65°brix의 포도과즙 농축액 5㎖, 무수결정 포도당 370g에 말토덱스트린 30g을 첨가하여 과립을 만들었으나 형태가 형성된 후 금방 가루로 으깨어졌다.Granules were formed by adding 30 g of maltodextrin to 5 ml of grape juice concentrate of 30 to 65 ° brix and 370 g of anhydrous glucose, but after the form was formed, it was crushed into powder.
실시예2 Example 2
항산화성이 한층 강화된 기능성 포도 과립차의 제조.Preparation of functional grape granule tea with further enhanced antioxidant properties.
실시예2에서는 상기 실시예1에서 제조된 본 발명의 일 실시예에 따른 포도 과립차에 비하여 항산화성이 한층 강화된 기능성 포도 과립차를 제조하였다. In Example 2, compared to the grape granules tea according to one embodiment of the present invention prepared in Example 1, a functional grape granule tea was further enhanced with antioxidant properties.
이를 위하여 포도가공후 남게되는 포도박(포도껍질)으로부터 항산화성분인 플라보놀을 추출하고, 이를 실시예1에서와 같은 조건으로 제조된 포도 과립차에 첨가하였다.To this end, an antioxidant flavonol was extracted from grape leaves (grape peel) remaining after grape processing, and added to grape granule tea prepared under the same conditions as in Example 1.
-포도박을 이용한 플라보놀의 추출실험-Extraction Experiment of Flavonol Using Grape
항산화성물질인 플라보놀의 추출에 가장 적합한 재료로서 포도박을 선정하였다.Grape foil was selected as the most suitable material for the extraction of flavonol, an antioxidant.
선정된 포도박 25g을 취한 후 일정한 농도의 에탄올 용액 225㎖에 넣어 80℃에서 3시간 동안 환류 추출한 다음 여과하여 농축하였다.25 g of the selected grape leaves were taken, and 225 ml of a constant concentration of ethanol solution was extracted under reflux for 3 hours at 80 ° C., and then filtered and concentrated.
이 때, 에탄올의 농도를 달리하면서 실험하고, 에탄올 농도별 추출된 고형분 함량을 측정한 다음, 각 경우의 항산화성을 분석하여 그 결과를 표3에 나타내었다.At this time, the experiment was performed while varying the concentration of ethanol, and the solid content extracted for each ethanol concentration was measured, and then the antioxidant properties of each case were analyzed and the results are shown in Table 3.
이 때, 각 경우에 대한 항산화성은 추출액을 4배로 희석하여 측정하였다.At this time, the antioxidant properties for each case were measured by diluting the extract 4 times.
상기 표3를 분석하면 에탄올의 농도가 증가함에 따라 추출되는 고형분함량은 약간씩 감소되는 것으로 나타났다. Analysis of Table 3 showed that the solid content extracted slightly decreased as the concentration of ethanol increased.
그러나, 에탄올 농도에 따른 항산화성의 변화는 일정한 경향을 나타내지 않았으며, 70%농도의 에탄올로 추출할 때 가장 높았다. 이는 포도과피에 존재하는 항산화성 물질이 수용성 및 지용성 물질로 형성되었기 때문으로 판단된다. However, the ethanol concentration did not show any change in antioxidant activity, and was highest when extracted with 70% ethanol. This may be due to the fact that the antioxidant substances present in grape skin were formed into water-soluble and fat-soluble substances.
이와 같은 결과에 따라 실시예2에서는 70% 농도의 에탄올을 이용하여 추출한 액을 이용하여 포도박 추출물을 제조하였다.According to the results as described above in Example 2 was prepared grape foil extract using a liquid extracted using 70% concentration of ethanol.
70% 에탄올로 추출한 액을 감압·농축하면 11.0°brix의 농축액에 만들어지며, 여기에 말토덱스트린 18g을 첨가하여 25°brix의 농도로 만든 후, 110℃의 건조공기 조건에서 분무건조하여 분말화 하였다.When the solution extracted with 70% ethanol was decompressed and concentrated, it was made into a concentrate of 11.0 ° brix, and 18 g of maltodextrin was added thereto to make a concentration of 25 ° brix, and then powdered by spray drying at 110 ° C dry air. .
이렇게 제조된 포도박 추출물 분말에 대하여 항산화성을 측정하고, 그 결과를 다음 표4에 나타내었다.Antioxidant activity was measured for the thus prepared grape extract powder, and the results are shown in Table 4 below.
상기 실시예2에서 포도박 추출물의 항산화성은 다음과 같이 측정하였다.In Example 2, the antioxidant activity of the grape extract was measured as follows.
항산화성 측정방법(DPPH)Antioxidant Measurement Method (DPPH)
전자공여능(Electron donating ability, EDA)은 블로이드(Bloid)의 방법(Bloid, M.S.1958, Antioxidant determination by the use of a stable free radical. Nature,181,1199-1200)에 따라 측정하였다.Electron donating ability (EDA) was measured according to the method of Bloid (Bloid, M.S. 1958, Antioxidant determination by the use of a stable free radical.Nature, 181,1199-1200).
각 추출시료 0.2㎖에 0.4mM DPPH용액 0.8㎖를 가한 후 볼텍스 믹서(Voltex mixer)로 10초간 진탕하여 10분간 방치한 후 분광광도계로 525nm에서 흡광도를 측정하였다. 그리고, 전자공여능은 시료 첨가구와 무첨가구의 흡광도의 백분율로 나타내었다.0.8 ml of 0.4 mM DPPH solution was added to 0.2 ml of each sample, followed by shaking for 10 seconds with a vortex mixer for 10 minutes, and then absorbance at 525 nm was measured with a spectrophotometer. The electron donating ability is expressed as a percentage of absorbance between the sample addition group and the no addition group.
전자공여능(%) = (1-시료흡광도/대조구흡광도)×100 Electron Donating Ability (%) = (1-sample absorbance / control absorbance) × 100
이와 같이 얻어진 포도박 추출물 분말을 이용하여 본 발명의 다른 실시예인 항산화성이 한층 강화된 기능성 포도 과립차와, 포도박 추출물 분말이 첨가되지 않은 포도 과립차를 각각 제조한 다음 각각의 품질특성을 측정하여 도5에 나타내었다. Using grape grape extract powder obtained as described above to prepare a functional grape granule tea with a further enhanced antioxidant properties and grape granule tea without added grape foil extract powder, respectively, and then to measure the respective quality characteristics 5 is shown.
먼저, 30∼65°brix의 포도과즙 농축액 15㎖에 무수결정 포도당 80g, 포도박추출물 분말 5g, 설탕 30g, 색소 6.4g, 구연산 0.8g, 비타민C 0.7g, 포도향이 30% 함유된 포도향분말 6.5g의 비율로 첨가된 조성을 갖는 기능성 포도 과립차를 제조하였다.First, grape vinegar powder containing 80 g of anhydrous glucose, 5 g of grape extract powder, 30 g of sugar, 6.4 g of citric acid, 0.8 g of citric acid, 0.7 g of vitamin C, and 30% of grape flavor in 15 ml of grape juice concentrate of 30-65 ° brix. Functional grape granule tea having a composition added at a ratio of 6.5 g was prepared.
그런 다음, 30∼65°brix의 포도과즙 농축액 15㎖에 무수결정 포도당 80g, 설탕 30g, 색소 6.4g, 구연산 0.8g, 비타민C 0.7g, 포도향이 30%함유된 포도향분말 6.5g의 비율로 첨가된 조성을 갖는 포도 과립차를 제조하였다. Then, 15 ml of grape juice concentrate of 30 to 65 ° brix, 80 g of anhydrous glucose, 30 g of sugar, 6.4 g of pigment, 0.8 g of citric acid, 0.7 g of vitamin C, and 6.5 g of grape flavor powder containing 30% of grape scent Grape granulated tea with the added composition was prepared.
상기와 같은 조성으로 제조된 포도 과립차와 포도박 추출물 분말이 첨가된 기능성 포도 과립차를 각각 13g씩 취한 다음 냉수 80㎖에 녹여서 여러 가지 품질특성을 측정하고 그 결과를 표5에 나타내었다.13g each of the grape granule tea prepared with the composition described above and the functional grape granule tea added with grape foil extract powder were dissolved in 80 ml of cold water, and various quality characteristics were measured and the results are shown in Table 5.
이 때, 상기 각 포도 과립차의 항산화성은 고형물농도가 각각 2.694g/1000㎖가 되도록 희석하여 측정하였다. At this time, the antioxidant properties of each grape granule tea was measured by diluting so that the solid concentration was 2.694g / 1000mL respectively.
기호도 (9점 평점법) : 1 아주 나쁨, 5 보통, 9 아주 좋음Degree of preference (9 ratings): 1 Very poor, 5 Fair, 9 Very good
상기 표5에 나타난 바와 같이 포도박 추출물 분말이 첨가된 기능성 포도 과립차와 포도박 추출물 분말이 첨가되지 않은 포도 과립차의 항산화성을 비교한 결과, 포도박 추출물 분말이 첨가되지 않은 포도 과립차의 항산화성이 32.26%인데 비하여 포도박 추출물 분말이 첨가된 기능성 포도 과립차의 항산화성은 66.43%로 현저하게 높은 값을 나타냄을 알 수 있다. As shown in Table 5, as a result of comparing the antioxidant properties of the functional grape granule tea to which the grape foil extract powder was added and the grape granule tea to which the grape foil extract powder was not added, Compared with 32.26%, the antioxidant properties of the functional grape granule tea added with grape leaf extract powder were remarkably high at 66.43%.
또, 색도측정결과 적색도와 황색도는 기능성 포도 과립차가 약간 높게 나타났으며, 기호도는 포도박 추출물 분말이 첨가되지 않은 포도 과립차가 약간 높게 나타는 것을 알 수 있다.In addition, as a result of chromaticity measurement, the redness and yellowness showed slightly higher functional grape granule tea, and the palatability showed slightly higher grape granule tea without the addition of grape leaves extract powder.
이와 같은 기호도는 포도박 추출물 분말이 첨가된 기능성 포도 과립차의 부재료와 조성물을 변화시킴으로써 향상시킬 수 있음으로 별다른 문제가 되지 않는 것으로 판단된다.Such preference may be improved by changing the composition and the composition of the functional grape granule tea to which the grape foil extract powder is added.
한편, 실시예2에서 제조된 기능성 포도 과립차와의 비교를 위하여 포도박 추출물 분말을 3배 정도 많게 첨가시킨 비교예의 포도 과립차를 제조하고, 이를 실시예2에서 제조된 기능성 과립차의 품질특성과 비교하였다. On the other hand, for comparison with the functional grape granules tea prepared in Example 2 was prepared grape granule tea of the comparative example in which the grape foil extract powder is added three times more, and compared with the quality characteristics of the functional granules tea prepared in Example 2 .
이 때, 비교예의 포도 과립차는 30∼65°brix의 포도과즙 농축액 15㎖에 무수결정 포도당 70g, 포도박분말 15g, 설탕 30g, 색소 6.4g, 구연산 0.8g, 비타민C 0.7g, 포도향 분말 6.5g의 비율로 첨가된 조성을 갖도록 하였다.At this time, the grape granule tea of the comparative example is anhydrous glucose 70g, grape powder 15g, sugar 30g, pigment 6.4g, citric acid 0.8g, vitamin C 0.7g, grape flavor powder 6.5 in 15ml of 30 ~ 65 ° brix grape juice concentrate It was to have the composition added in the ratio of g.
상기한 조건과 동일한 조건으로 품질특성을 비교한 결과, 포도박 추출물 분말이 3배이상 첨가된 비교예의 포도 과립차의 경우 항산화성은 증가하는 것으로 나타났으나, 기호도에서 신맛이 강하고 단맛이 약하여 조화를 이루지 못하는 것으로 나타났다. As a result of comparing the quality characteristics under the same conditions as above, the antioxidant properties of grape granule tea of the comparative example added more than three times the grape foil extract powder were found to be increased, but the sour taste was weak and the sweetness was weak in harmony. Appeared to be unable.
이와 같은 본 발명을 적용하면, 포도과즙 농축액을 과립화시킴에 따라 포도고유의 맛과 향 및 영양성분이 그대로 보존됨과 동시에 포장이 간편하고 쉽게 이용할 수 있다는 잇점이 있으며, 포도과즙 농축액 과립에 포도박으로부터 추출된 플라보놀성분이 첨가됨에 따라 항산화성이 한층 향상되어 섭취시 항암활성작용이 강화된다.Applying the present invention, the granules of the grape juice concentrate, as the granules of the unique flavor, flavor and nutritional properties of the grapes are preserved as it is, the packaging is easy and easy to use, the grape juice concentrate granules grape foil As the flavonol component extracted from is added, the antioxidant activity is further improved, thereby enhancing anticancer activity.
또한, 포도농가에서 포도가공 후에 버려지는 포도박을 활용하여 항산화성분을 추출함으로써 포도농가의 소득증대와 국민건강에 기여할 수 있게 된다. In addition, by extracting antioxidants using grape leaves discarded after grape processing in the grape farm, it is possible to contribute to the income increase of the grape farm and the public health.
Claims (7)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR10-2003-0101432A KR100510235B1 (en) | 2003-12-31 | 2003-12-31 | Granule-type grape tea and manufacturing process of the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR10-2003-0101432A KR100510235B1 (en) | 2003-12-31 | 2003-12-31 | Granule-type grape tea and manufacturing process of the same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR20050070881A KR20050070881A (en) | 2005-07-07 |
| KR100510235B1 true KR100510235B1 (en) | 2005-08-26 |
Family
ID=37260904
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR10-2003-0101432A KR100510235B1 (en) | 2003-12-31 | 2003-12-31 | Granule-type grape tea and manufacturing process of the same |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR100510235B1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20230059899A (en) * | 2021-10-26 | 2023-05-04 | 주식회사 컵풀 | Shine muscat powder and manufacturing method thereof |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100762498B1 (en) * | 2006-09-21 | 2007-10-04 | 강병선 | Preparation method of grape leaf tea and grape leaf tea prepared by the same |
-
2003
- 2003-12-31 KR KR10-2003-0101432A patent/KR100510235B1/en not_active IP Right Cessation
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20230059899A (en) * | 2021-10-26 | 2023-05-04 | 주식회사 컵풀 | Shine muscat powder and manufacturing method thereof |
| KR102638222B1 (en) | 2021-10-26 | 2024-02-20 | 주식회사 컵풀 | Shine muscat powder and manufacturing method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| KR20050070881A (en) | 2005-07-07 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| EP1435983B1 (en) | Concentrate comprising green tea, grape skin extract and grape seed extract, the production thereof and the use of the same | |
| KR101817282B1 (en) | Method for producing mixed barley sprout beverage with increased liver function and antioxidant activity | |
| KR101811122B1 (en) | A preparation method of jelly and beverage compositions containing Aronia extract reduced tannin and L-arginine | |
| US20050217596A1 (en) | Novel health food and drink containing marine algae | |
| KR20180047068A (en) | Method for Manufacturing Passion Fruit Wine | |
| KR100225786B1 (en) | Green tea | |
| JP2001346537A (en) | Functional food using fruit rind and method for producing the same | |
| KR102445657B1 (en) | Manufacturing method of hard boiled cutlass fish sauce, and hard boiled cutlass fish using this | |
| KR100510235B1 (en) | Granule-type grape tea and manufacturing process of the same | |
| KR100692519B1 (en) | Granulated saengmaeksan using red ginseng for hot and cold drink, and preparation thereof | |
| KR102453819B1 (en) | Method for manufacturing beverages using starch-containing crops | |
| KR20130050502A (en) | Method of manufacturing mix tea for schizandra chinensis and pomegranate | |
| KR20170116722A (en) | Manufacturing method of citron solution with enhanced antioxidant function | |
| RU2656893C1 (en) | “blooming garden” - alcohol-free beverage | |
| KR20180013306A (en) | Method for manufacturing honey comprising cinnamon | |
| RU2452276C1 (en) | Alcohol-free beverage of red bilberry concentrate | |
| JPH11243926A (en) | Fruit juice powder having antioxidant activity and its production | |
| KR20030087105A (en) | Producing method of granular tea using powder green tea | |
| RU2405387C2 (en) | METHOD FOR PRODUCTION OF DRY CONSENTRATE FOR MANUFACTURING ALCOHOL-FREE BEVERAGE CONTAINING Fe, AMBROSIA AND VITAMIN C | |
| KR20210018699A (en) | Making method of jam using ferment solution of plants | |
| KR102552607B1 (en) | Useful tea composition for diabetes using red pepper seeds and method for manufacturing the same | |
| JPH08332062A (en) | Health tea | |
| KR102073292B1 (en) | Method for producing mixed Oenanthe javanica and elderberry beverage | |
| RU2791449C1 (en) | Soft drink | |
| KR102632480B1 (en) | Manufacturing method of mango smoothie with excellent preference and antioxidant effect |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E701 | Decision to grant or registration of patent right | ||
| GRNT | Written decision to grant | ||
| FPAY | Annual fee payment |
Payment date: 20100604 Year of fee payment: 6 |
|
| LAPS | Lapse due to unpaid annual fee |