KR100803342B1 - Method of producing hinoki cypress drink containing phytoncide and hinoki cypress drink produced by the method - Google Patents

Abstract

A method for preparing a Chamaecyparis Obtusa beverage containing phytoncide and the Chamaecyparis Obtusa beverage are provided to allow one to conveniently take the useful ingredients of Chamaecyparis Obtusa without side effects or toxicity. A method for preparing a Chamaecyparis Obtusa beverage containing phytoncide comprises the steps of: (a) steaming the dry leaves of Chamaecyparis Obtusa at 100°C for 5~10min or blanching them in hot water at 100°C for 1~10sec; (b) adding 1.0~3.0%(w/v) of the steamed or blanched leaves of Chamaecyparis Obtusa to hot water at 80~100°C and leaching them for 30min to 5hr to make a Chamaecyparis Obtusa extract; (c) filtering the Chamaecyparis Obtusa extract; (d) adding Ca(HCO3)2 or CaCO3 to the filtered Chamaecyparis Obtusa extract; (e) adding an antioxidant to the Chamaecyparis Obtusa extract of the step (d), charging a beverage container having the extract with nitrogen, and sterilizing the extract at 90~110°C for 10~20min; and (f) cooling the sterilized extract.

Description

TECHNICAL FIELD The present invention relates to a method for producing a white beverage containing phytoncide and a white beverage prepared by the method,

FIG. 1 is a process diagram showing a method for producing a whitish beverage containing an extract of Leafy white leaf according to an embodiment of the present invention.

The present invention relates to a method for producing a beverage containing a cottonseed extract containing phytoncide, a beverage and a food containing the cottonseed extract prepared by the method.

Chamaecyparis Obtusa trees radiate phytoncide into the air. Phytoncide (phytoncide) is a generic term for bactericidal substances that plants produce to protect themselves from pests and microorganisms. The major component of phytoncide is terpene, which has a unique aroma and is said to be the most important contributor to various forest fires such as cardiopulmonary strengthening, vascular strengthening, respiratory strengthening, and skin sterilization.

Terpene is a kind of hydrocarbons composed of a large number of isoprene (C ₅ H ₈ ) bonds. Plants generally synthesize terpenes of about 0.01 to 5% through photosynthesis of solar energy.

In general, terpenes are obtained in the form of essential oils through steam distillation, compression or extraction.

The amount of phytoncide emitted and its contents vary from tree to plant, and coniferous trees are known to emit more than twice as many phytoncides as hardwoods.

Phytoncide is used in humans, and it is effective in relieving stress, neutralizing antioxidants, deodorizing and harmful substances, improving sedative and pleasant effects, improving allergies and skin diseases, and enhancing immune function. Above all, it is a substance that is expected to be used.

Various drinks using plant leaf extract have been developed. For example, Korean Patent Publication No. 1997-0009306 discloses a beverage composition containing a pine bud extract, Korean Patent Laid-Open Publication No. 1998-030115 discloses a composition for preventing adult disease using bamboo fruit, Korean Patent Laid-Open Publication No. 2004-0091969 discloses a method for producing a beverage containing a chenanthrene extract.

Recently, modern people are experiencing a decrease in physical strength due to stress due to emotional and physical activities due to drastic changes in their living culture and environment, and various functional beverages that have recently taken a healthy lifestyle have been commercially available. However, the above- Healthy beverages using glutinous leaves have not been developed. In this industry, there is a desperate need for development of health drinks that have superior functionality and excellent palatability in keeping with the well-being era.

Accordingly, the present inventors have developed a white beverage and a food product that exert the phytoncide effect by applying the phytoncide to a beverage or a food that is routinely consumed, thereby completing the present invention.

It is an object of the present invention to provide a method for producing a beverage containing a leek leaf extract having stress-relieving action, strong antibacterial action, deodorizing action and neutralizing harmful substances, sedative action, allergy and skin disease remedy action, .

Another object of the present invention is to provide a beverage containing the albino leaf extract prepared by the above method.

Another object of the present invention is to provide a food containing the albino leaf extract prepared by the above method.

In order to achieve the object of the present invention,

(a) steaming the leaves of a cotton leaf at 100 ° C for 5 to 10 minutes or blanching at 100 ° C for 1 to 10 seconds in hot water;

(b) adding the textured leathers of step (a) to hot water at 80 to 100 ° C in an amount of 1.0% to 3.0% (w / v) and leaching for 30 minutes to 5 hours to prepare a leek leaf extract;

(c) filtering the leek leaf extract;

(d) adding sodium hydrogencarbonate or calcium carbonate to the leishmania extract of step (c);

(e) adding an antioxidant to the Leaf Leaf Extract of step (d), filling the bag with nitrogen, and sterilizing the bag by heating at 90 to 110 ° C for 10 minutes to 20 minutes; And

(f) cooling the sterilization liquid.

Prunella leaves contain phytoncide which exerts stress relieving, antibacterial, deodorization and neutralization of harmful substances, sedative and pleasant effect, improvement of allergy and skin disease, and improvement of immune function. Phytoncide is a mixture of phyton (plant), which means "plant" in Greek, and cide (killer), which means sterilizing power. As a means to defend oneself, all plants can not move unlike animals and make self-defense material. These phytoncides are extracted especially from cotton trees, bamboo trees, etc., and the generic name of oriental antibiotics is phytoncide, Refers to an organic compound of the terpene system.

Recently, the forest bath, which is attracting much attention, is in contact with the atmosphere in which phytoncide is volatilized. The reason why phytoncide is attracting attention is because it is beneficial to humans, although it acts as a fatal clearing for pests, germs, fungi and bacteria. In addition, phytoncide has six efficacies. It has stress relieving action, strong antimicrobial action, deodorizing action, neutralization of harmful substances, sedative action, allergy and skin disease improvement work, and immune function increasing action efficacy.

First, in relation to the stress relief action, phytoncide has a function of reducing the stress hormone, cortisol, to alleviate the stress. Specifically, after increasing the stress on the experimental rats, the concentration of the stress hormone cortisol was measured after inhalation of four kinds of conifer essential oils including pine, pine, Cortisol concentration was reduced to less than half the best effect.

Regarding antibacterial and bactericidal effects, phytoncide has been found to have microbial inhibitory ability against Listeria, Staphylococcus, Candida and Legionella.

In connection with deodorization and neutralization of harmful substances, it neutralizes organic compounds such as formaldehyde and toluene, which cause various allergic diseases such as headache, eye and neck stigma, atopic dermatitis and rhinitis when moving into a new building, thereby creating a clean indoor environment .

Regarding the improvement of allergies and skin diseases, phytoncide inhibits the growth of house dust mites, one of the causes of atopic dermatitis and allergies.

In addition, it has been proved by experiments that Phytoncide increases memory and concentration in the learners' learning ability. Specifically, the incoherent incense absorbed by the human body reduces beta waves in the brain waves, and increases the number of theta waves and alpha waves, thereby improving the concentration and memory by maintaining the brain function state in a more stable and efficient state. In addition, it has been proved that by relaxing stress and increasing sedation, stable condition and comfortable learning environment are created.

In the method according to one embodiment of the present invention, the antioxidant may be at least one selected from the group consisting of butylhydroxyanisole (BHT), butylhydroxytoluene (BHA), ascorbic acid, citric acid and vitamin C , More preferably vitamin C, but is not limited thereto.

In the method according to one embodiment of the present invention, the acidity is added to the leek leaf extract of step (b) before the step (c) to adjust the pH to 3.0 to 3.5, and then the fruit extract, the plant extract, , Mushroom extract, sweetener, and amino acid.

In the present invention, the acidulant is citric acid (citric acid), malic acid (malic acid), gluconic acid (gluconic acid), glacial acetic acid (acetic acid), tartaric acid (tartaric acid), carbon dioxide (CO _2), lactic acid (lactic acid) But are not limited to, one or more selected from the group consisting of fumaric acid, malic acid, glucono delta lactone (GDL), and phytic acid.

In the present invention, the fruit extract may be at least one extract selected from the group consisting of lemon, pomegranate, orange, apple, melon, plum, palm, pineapple, pear, mango, persimmon, watermelon, peach, But is not limited thereto.

In the present invention, the plant extract may be selected from the group consisting of herbs, green tea, roundworm, gougia, persimmon leaves, aloe, mulberry leaf, brown rice, barley, rooibos, boy, lycorist, lavender, rosemary, rose, chamomile, mint, peppermint, But is not limited to, one or more extracts selected from the group consisting of chestnut, chestnut, chestnut, chestnut, chestnut, chestnut, chestnut, chestnut,

In the present invention, the herbal medicine extracts may be selected from the group consisting of oranges, omija, bokbunja, corn oil, red ginseng, pheasin, ginseng, mackerel, cinnamon, Angelica japonica, Lt; RTI ID = 0.0 > and / or < / RTI >

In the present invention, the mushroom extract may be one or more extracts selected from the group consisting of Ganoderma lucidum, Mentha mushroom, Mushroom mushroom, Oyster mushroom, Mushroom mushroom, Pine mushroom and Cordyceps mushroom.

In the present invention, the sweetener may be selected from the group consisting of sugar, glucose, syrup, fructose, maltose, honey, fructooligosaccharide, iso-oligosaccharide, maltooligosaccharide, D-xylose, sorbitol, maltitol, from a group consisting of mannitol, erythritol, xylitol, glycyrrhizin, d-sorbitol, stevioside, tocotine, acesulfame potassium, saccharin, aspartame, cyclamate and sucralose. But not limited to, one or more selected.

In the present invention, the amino acid may be selected from the group consisting of glycine, alanine, valine, leucine, isoleucine, threonine, serine, cysteine, cystine, methionine, aspartic acid, asparagine, glutamic acid, lysine, arginine, histidine, phenylalanine, tyrosine, tryptophan, Proline, and taurine, and more preferably, it may be DL-phenylalanine.

The present invention also provides a beverage containing the albino leaf extract prepared by the above method.

The present invention also relates to a method for producing a soft leaved leaf extract, which comprises adding the soft leaved leaf extract prepared by the method of the present invention to any one selected from the group consisting of gums, soy sauce, dried fruits, bakery products, confectionery, kimchi, ). ≪ / RTI >

Hereinafter, the present invention will be described in detail.

The process for producing a beverage containing the leavening leaf extract according to the present invention will be described step by step.

Step 1: Dry Steaming  or Blanching

The inventors of the present invention reduced the tannin content, which is a main cause of the bitter taste, by steaming or blanching the textured leaves in order to compensate for the disadvantage that the sweet taste tastes better than the sweet taste when leavened with the hot water.

Since tannin is a water-soluble substance, it is possible to appropriately reduce the contents of coloring enzymes and tannins in the flat leaves by blotting with hot water. Stiming can inhibit the activity of enzymes of the scalloped leaves to keep the degree of aging constant and soften the surface of the leaves to facilitate the elution of tannins.

However, when the tannin content of the untwisted leaves is reduced too much, the tannin content is maintained so that the unique taste and aroma of the untwisted leaves are lost, so that the unpleasant taste is reduced while the unique taste and flavor of the untwisted bean is felt.

It is preferred that the textured leaved leaf used in the present invention is produced so as to produce natural sweetness through processes such as drying, washing, temperature control, enzymatic decomposition and re-drying according to a conventional production method.

In the present invention, it is preferable to perform the steaming of the textured cotton leaf at 100 DEG C for 5 minutes to 10 minutes, and the blanching of the textured paper leaf is preferably performed at 100 DEG C for 1 to 10 seconds, more preferably 5 seconds.

According to the present invention, the total tannin content of the scalloped leaves was about 5 to 6% (w / w) when the scalloped leaves were steamed or blanched. This is a half of the total tannin content of the untreated or unblanched textured leaves of about 12 to 15% (w / w) (see Experimental Example 1). In the same manner as described above, there is an effect that, by pretreating the leaved backbone, the lean flavor and the sweetness of the natural leaved leaf are harmonized during the hydrothermal leaching to be a form suitable for beverage processing.

Step 2: Dry  extraction

The leathern leaf extracts prepared by hydrothermal extraction under the optimized extraction conditions of the leathery leaves regulated by tannin content by steaming or blanching are prepared. As a preferable extraction condition, the scalloped leaves are added at a concentration of 1% to 3% (w / v) in hot water of 80 to 100 ° C and extracted for 30 minutes to 5 hours. For more preferable leaching conditions, a leaved leaflet pretreated at a concentration of 2% (w / v) in hot water at 100 ° C is added and extracted for 5 hours and filtered through a 200 mesh to obtain a solid content of 0.2 to 0.3%.

In order to determine the optimal extraction conditions of the untwisted leaves, the present inventors prepared the untwisted leaf extracts by varying the extraction temperature, the added concentration of the untwisted leaves, and the extraction time, and evaluated the sensory characteristics such as taste, flavor and overall acceptability Reference).

As a result, the higher the extraction temperature, the better the sensory characteristics of the leek leaf extract. Especially, when the leaching temperature was 80 ~ 100 ℃, Therefore, the preferred leaching temperature for producing the leishmania leaf extract was determined to be 80 to 100 캜.

It was also found that the added concentration of leaved curd leaf was better than that of the leaved leaf when added at too low or high concentration. Therefore, the preferable addition concentration of the whitish leaf was determined to be 1.0 to 3.0% (w / v).

The longer the leaching time in the extraction time, the better the sensory characteristics of the leek leaf extract. However, when the leaching time exceeded 5 hours, the sensory characteristics including the overall preference were very low. Therefore, the range of extraction time was determined to be 30 minutes to 5 hours.

Step 3: Filtration of leek leaf extract

The leek leaf extract is filtered to remove precipitates formed during leaching of the leathery leaves. Filtration of the leek leaf extract can be carried out according to a conventional method. For example, a filter cloth, a membrane filter, and a centrifugation method can be used. Preferably, the complex filtration method is used in which the monocotyledonous leaf extract is first filtered through a filter cloth, and then the primary filtrate is passed through a membrane filter for secondary filtration. The filtration should be 200 mesh.

Step 4: Sodium bicarbonate ( NaHCO ₃ ) Or calcium carbonate ( CaCO ₃ ) Addition

The filtered leaved leaf extract may have a hay aroma and a negative taste mainly composed of hexanal. Therefore, sodium bicarbonate or calcium carbonate is added to neutralize and purify these negative odors and tastes to form a mild taste. Sodium hydrogen carbonate or calcium carbonate is preferably added in a concentration of 0.02 to 0.05% (w / v).

Step 5: Addition and sterilization of antioxidants

To maintain the beverage's preservability, antioxidants are added to the leek leaf extract solution of the above step and sterilized. The antioxidant is not particularly limited, and a food additive commonly used in the art can be used. Preferably, the antioxidant may be at least one selected from the group consisting of butylhydroxyanisole (BHT), butylhydroxytoluene (BHA), ascorbic acid, citric acid, and vitamin C, but is not limited thereto.

Spread the nutrient solution containing the antioxidant on the vinegar and seal it in a can or a bottle to eliminate air contact. Paste at 60 ℃ for 30 minutes or more or 90 ~ 110 ℃ for 10 ~ 20 minutes.

Step 6: Cooling

In the above step, the heat-killed cottonseed leaf extract is cooled with cooling water and dried to complete the product.

In addition, the present invention can further provide an acidifier and a supplementary ingredient to the leishmania leaf extract of step (b) to harmonize the natural and artificial flavors of the leathery leaves to produce a beverage having enhanced preference.

Specifically, the present invention is characterized in that the acidity is added to the Leaf Leaf Extract of step (b) to adjust the pH of the extract to 3.0 to 3.5, and then the fruit extract, plant extract, herb extract, mushroom extract, May be added in an amount of 0.001 to 1% (w / v).

The acidulant can be used to enhance the refreshing taste and preservability of the beverage. The acidulant, the fruit extract, the plant extract, the herbal medicine extract, the mushroom extract, and the sweetener which can be used in the present invention are not particularly limited, and those commonly used in the art can be used as food additives.

The amino acid is not particularly limited, but is preferably DL-phenylalanine. DL-phenylalanine is a special amino acid in the form of D-form and L-form, and is an amino acid that has the effect of maintaining the secretion of endorphins naturally produced in our body. Endorphins are intrinsic morphine, a very important substance in human health, which gives pleasure to humans, maintains youthfulness, and destroys cancer cells. Many researchers have studied endorphins, and have found that the use of endorphins in the treatment of endorphins is a major problem. Seymour Ehrenpreis has published results in animals and clinical trials that DL-phenylalanine protects endorphins, blocks pain, and elevates endorphin levels without any side effects or toxicity (Ehrenpresis S. et al., Advances in pain research and therapy , Raven Press, New York, 3: 479, 1979; Ehrenpresis S. et al., Endogenous and exogenous opiate agonists and antagonists, Pergamon Press, Elsford, New York, p. 379-382, 1980).

After adding the above-mentioned sub ingredient to the albino leaf extract, the beverage containing the albino leaf extract can be prepared by filtration, sterilization and cooling in the same manner as described above.

In addition, the present invention provides a beverage containing a Leaf Leaf Extract, which has excellent whiteness and excellent whiteness by combining the sweetness and palatability of the Leaf Leaf to eliminate the whitish taste and negative taste of Leaf Leaf. Examples of the drink include health drinks such as plum drinks and brambles, fruit drinks such as orange juice, grape juice and tomato juice, dairy products such as ionic drinks, milk and yogurt, and drinks such as vitamin drinks. Do not.

Furthermore, the present invention provides a food comprising the albino leaf extract prepared according to the method of the present invention.

The leek leaf extract of the present invention may be contained in an amount of 0.1 to 10% (v / v) in any one selected from gums, candies, confectioneries, dried fruits, bakery products, confectionery, kimchi, liquor and meat products, May be prepared by methods well known in the art. The above foods may be selected from the group consisting of candy such as candy, candy, chocolate, gum, koji paste, soybean paste, soy sauce, But are not limited to, kimchi such as kjakduk, radish kimchi, mustard kimchi, rhubarb, pakchigi, and Dongchimi, meat products such as liquor such as soju, beer, rice wine, sausage, and ham.

Hereinafter, the present invention will be described in more detail with reference to Examples. These embodiments are only for illustrating the present invention, and thus the scope of the present invention is not construed as being limited by these embodiments.

Example

Example  1: Preparation of beverage containing leek leaf extract

The textured leaves were steamed at 100 ° C for 5 minutes, and then 2% (w / v) of the steamed scalloped crab leaf was added to hot water at 100 ° C and leached for 5 hours to prepare a cotton leaf extract. The extract solution was passed through a filter cloth to perform primary filtration, followed by secondary filtration using a cartridge filter of 0.5 mu m. To the filtrate was added 0.03% (w / v) sodium hydrogencarbonate, and then 0.05% (w / v) vitamin C was added. This was filled with liquid nitrogen and sterilized by heating at 90 DEG C for 15 minutes. When the sterilization was completed, the beverage was cooled with cooling water for 3 minutes to prepare a beverage containing the Leaf Leaf Extract.

Example  2: Preparation of a beverage containing a cottonseed extract added with additional ingredients

The textured leaves were blunted for 5 seconds in hot water at 100 캜, and then 2.0% (w / v) of the blunted white leaves were added to hot water at 100 캜 for 5 hours to prepare a cotton leaf extract.

Citric acid was added to the leek leaf extract to adjust the pH of the extract to 3.0. It was filled with maltodextrin 0.1%, sweeteners (isomaltooligosaccharides) 0.25%, DL-phenylalanine 0.001-0.3%, vitamin C 0.005%, corn 0.1%, rice wine 0.05% and purified water 230-250 ml.

The extract solution containing the above ingredients was filtered in the same manner as in Example 1, and 0.02% of sodium hydrogen carbonate, 0.03% of vitamin C, 0.1% of citric acid, 0.07% of malic acid and 0.05% of sodium benzoate were added, To thereby prepare a beverage containing the Leaf Leaf Extract.

Experimental Example  1: Pruning leaf Tannin  Establishing conditions to reduce the content

The present inventors have established a condition for reducing the tannin content which causes the flavor of the cheeky leaves, thereby making the cheeky leaves suitable for beverage processing. The present inventors quantitatively determined the total tannin content in the cotton buds after steaming the scalloped leaves in a steam bath at 100 DEG C for 5 minutes to 10 minutes or at 100 DEG C for 1 to 10 seconds in a steam bath. The tannin content was determined by a known method using ethyl gallate as a standard reagent (Ikegaya, K. et al., Bull. Natl Res. Tea. 71:43, 1990). As a result of the experiment, the tannin content was decreased to less than 3% after steaming or blotting of untreated or unblotted white cotton leaves.

Experimental Example  2: Establishment of Optimum Extraction Conditions of Cotton Leaves

Leaching conditions such as leaching temperature of leathery leaves, addition concentration of leaved leaves at leaching and leaching time were optimized. The sensory evaluation was carried out by selecting 20 trained evaluators and evaluating the taste, flavor and overall acceptability of the leek leaf extract prepared according to each leaching condition using the 5 point scale method (1 = very bad, 2 = bad, 3 = , 4 = good, 5 = very good). All sensory test results were statistically processed to 95% confidence level.

In order to determine the leaching temperature, hot water of 40, 60, 80 and 100 ° C was added to the scalloped crab leaf by the method of Example 1, and the extract was extracted for 5 hours, and the sensory evaluation of the leek leaf extract was carried out. The results are shown in Table 1 below.

40 ℃ 60 ° C 80 ℃ 100 ℃ flavor 3.4 3.5 4.2 4.4 incense 3.3 3.4 4.4 4.5 Overall likelihood 3.4 3.4 4.3 4.4

In order to determine the addition concentration of leaved leaves at the time of leaching, the scalloped leathers of Example 1 were added to the hot water of 100 ° C at the concentrations of 0.5, 1.0, 2.0 and 3.0% (w / v) And then sensory evaluation was carried out. The results are shown in Table 2 below.

0.5% (w / v) 1.0% (w / v) 2.0% (w / v) 3.0% (w / v) flavor 3.3 4.0 4.3 4.1 incense 3.4 4.2 4.4 4.2 Overall likelihood 3.4 4.1 4.3 4.2

Further, in order to determine the leaching time, the scalloped leathers of Example 1 were added to 100 占 폚 hot water at a concentration of 2% (w / v), and leached at 30 minutes, 2 hours, 5 hours, Then, the sensory evaluation of Leaf Leaf Extract was carried out. The results are shown in Table 3 below.

30 minutes 2 hours 5 hours Over 5 hours flavor 4.0 4.3 4.4 3.3 incense 4.2 4.2 4.3 3.2 Overall likelihood 4.1 4.2 4.4 3.3

As shown in Tables 1 to 3, the sensory characteristics were significantly higher when the extraction temperature of the white cotton leaves was 100 ° C. In addition, the sensory characteristics were significantly higher when 1 to 3% (w / v) of curd leaf was added. In case of extraction time, sensory characteristics were significantly higher when extracted for 30 minutes to 5 hours.

According to the present invention, it is possible to provide a whitened beverage and a food which are preference foods using the excellent characteristics of the whitening, Modern people can use without toxic side effects or in vivo, which can contribute to the public health.

Claims (5)

(a) steaming the leaves of a cotton leaf at 100 ° C for 5 to 10 minutes or blanching at 100 ° C for 1 to 10 seconds in hot water; (b) adding the textured leathers of step (a) to hot water at 80 to 100 ° C in an amount of 1.0% to 3.0% (w / v) and leaching for 30 minutes to 5 hours to prepare a leek leaf extract; (c) filtering the leek leaf extract; (d) adding sodium hydrogencarbonate or calcium carbonate to the leishmania extract of step (c); (e) adding an antioxidant to the Leaf Leaf Extract of step (d), filling the bag with nitrogen, and sterilizing the bag by heating at 90 to 110 ° C for 10 minutes to 20 minutes; And (f) cooling said germicidal liquid. The method according to claim 1, wherein the acid value is adjusted to 3.0 to 3.5 by adding an acidifier to the leishmania leaf extract of step (b) before step (c), and then the fruit extract, plant extract, herb extract, mushroom extract, Lt; RTI ID = 0.0 > amino acids. ≪ / RTI > The method according to claim 1, wherein the antioxidant is at least one selected from the group consisting of butylhydroxyanisole (BHT), butylhydroxytoluene (BHA), ascorbic acid, citric acid and vitamin C. A beverage containing a Leaf Leaf Extract prepared by the method of any one of claims 1 to 3. (V / v) of the leishmania extract prepared in step (b) of claim 1 is added to any one selected from the group consisting of gums, soy sauce, dried fruits, bakery products, confectionery, kimchi, liquor and meat products. ≪ / RTI >

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