KR100834964B1 - Method for preparing of Rubus suavissimus Extracts with improved taste - Google Patents

Abstract

The present invention relates to a method for preparing a quaternary extract with improved taste, and more particularly, primary extraction of Rubsu suavissimus with ethanol or an ethanol aqueous solution, and the extraction residue is used for the first extraction. By secondary extraction with an ethanol aqueous solution or water with a lower ethanol content than the prepared ethanol aqueous solution, the taste of sweetness remaining in the mouth peculiar to Rubus suavissimus, astringent taste, bitterness, unique taste, aftertaste, etc. is improved, and also low concentration It also relates to a method of preparing a chakje extract improved taste that shows the effect of maintaining the deodorizing activity.

Netting, Cucumber, Extract, Ethanol

Description

Method for preparing of cucurbita extract with improved taste {Method for preparing of Rubus suavissimus Extracts with improved taste}

The present invention relates to a method for producing a cured chak extract with improved taste, such as the peculiar taste of cucurbit, which maintains deodorization even at low concentrations.

Tencha is a generic term for sweet tea, and in China, where the land is vast, various humps are consumed in four parts.

Cucumber in the present invention refers to a rosemary and a berry of the four species [Rubus suavissimus S. Lee, foliar hyeonjoja], which is enjoyed in the Guangxi family autonomous region in the backcountry of southern China .

Cucumber is a health tea, and pharmacological effects such as antipyretic, expectorant and cough stopping have been known for a long time. In recent years, deodorizing activity against sulfur compounds such as methyl mercaptan and the like (see, for example, Japanese Patent Application Laid-Open No. 5-269187) and anti-allergic effect (see, for example, Japanese Patent Application Laid-Open No. 9-124498) have also been confirmed.

However, it has a bitterness, astringent taste, bitterness, unique taste and aftertaste that leave a sweet taste in the mouth, which makes it difficult to apply it to various foods. Gives.

To remedy this, recently added black tea is added to the cucurbit (see Japanese Patent Application Laid-open No. Hei 8-317781), mints are formulated (see Japanese Patent Application Laid-open No. Hei 9-84553), or ethanol is added. (See, for example, Japanese Patent Application Laid-Open No. 2000-41639), by adding a new flavor, such as blending fruit juice or freba (see, for example, Japanese Patent Application Laid-Open No. 2004-166606), to improve the flavor of the additives. Attempts have been made, but the flavors of the humps have not been improved.

In order to solve the above problems, the inventors of the present invention have studied the manufacturing conditions of the cucurbita, and as a result, the extract residue obtained by first extracting the cucurbita leaves with ethanol or an ethanol aqueous solution was extracted with an ethanol aqueous solution or water having a lower ethanol content than the first extraction. By re-extracting, it was found that the fineness such as the residual sweetness, astringent taste, bitterness, unique taste, aftertaste, etc., of the cured tea was improved, and further, a cured extract of which the deodorizing activity was maintained was obtained.

Accordingly, an object of the present invention is to provide a method for preparing a cucurbita extract which improves taste and maintains deodorizing activity even at low concentrations.

In another aspect, the present invention provides a cured extract obtained by the above-described manufacturing method, oral composition and food containing the curcumin extract.

The present invention comprises the steps of extracting the first (Rubus suavissimus) with an ethanol or ethanol aqueous solution, and the second extraction with the ethanol aqueous solution or water having a lower ethanol content than the first extraction the first extraction extract residue It is characterized by a method for producing a cucurbita extract.

In addition, the present invention includes a chak chak extract obtained by the method of producing the chak chak extract.

In another aspect, the present invention comprises a composition for oral cavity containing the extract.

In addition, the present invention includes a food comprising the extract.

Hereinafter, the present invention will be described in detail.

In the present invention, Rubus suavissimus is first extracted with ethanol or an ethanol aqueous solution, and the extraction residue is extracted by secondary extraction with an ethanol aqueous solution or water having a lower ethanol content than the ethanol aqueous solution used for the first extraction. ) Is a method for producing a refined tea extract with a refined taste that exhibits the effect of retaining sweetness in a unique mouth, astringent taste, bitterness, unique taste, aftertaste, etc., and maintaining deodorizing activity even at low concentrations. .

Hereinafter, a method for preparing the cucurbit extract of the present invention, the cucurbit extract prepared according to the method, etc. will be described, but the present invention is not limited to the contents described below.

In the method for producing a cucurbita extract of the present invention, cucurbita leaves are usually used as an extract material of cucurbita. As the cucurbita leaf, either dry or raw leaves can be used, but it is preferable to use dry leaves.

As extraction conditions, extraction is possible at high temperature, room temperature, low temperature, and any temperature, but is preferably about 30 minutes to 3 hours at 30 to 100 ° C, more preferably about 30 minutes to 1 hour at 40 to 60 ° C. Do. If the extraction time is less than the above, the active ingredient is not sufficiently extracted, and if the extraction time is longer than the above period, the degree of bitterness becomes high, which is not preferable.

According to the present invention, the cucurbita leaves are first extracted with ethanol or ethanol aqueous solution, and the extracted residue is secondly extracted with an ethanol aqueous solution or water having a lower concentration than the ethanol aqueous solution used for the first extraction. By the two-step extraction using the ethanol aqueous solution composed of the above-described ethanol content is different from the ethanol extract with improved taste, such as the residual sweetness, astringent taste, bitter taste, unique taste, aftertaste, etc. You can get it.

When the ethanol aqueous solution is used in the first extraction, the ethanol content is preferably 80% (v / v) or more, and when using the ethanol aqueous solution in the second extraction, the ethanol content is 60% (v / v) or less, preferably Preferably, by using a 20% (v / v) or less of the high-deodorant extract can be obtained in high yield to satisfy the palatability.

When the ethanol content of the ethanol aqueous solution is less than 80% (v / v) during the first extraction, the yield of the extract is apt to be lowered, the ethanol content of the ethanol aqueous solution is 60% (v / v) during the second extraction If it exceeds, the degree of bitterness tends not to be lowered.

The cured extract of the present invention produced by the above method can be added to a composition for oral cavity, food, and the like. Examples of optimal use of the composition for oral cavity of the present invention include a bad breath spray, toothpaste, oral rinsing tablets, oral tablet troche and the like. For example, there are chewing gum, candy, tablets (tablets), beverages, sweets such as gummi jelly, chocolate, biscuits and snacks, frozen desserts such as ice cream, sherbet and ice cream, and dairy products.

The addition method to the oral composition or food is not particularly limited, but may be added at any time during the manufacturing process of the product.

As the amount to be added to the composition for oral cavity or food, it is preferable to add the cucurbita extract in terms of dry weight of at least 0.001% (w / w), preferably at least 0.01% (w / w).

Conventionally, when 0.1% (w / w) or more of cucurbit extract is added to food, the bitterness, remnant, etc. peculiar to cucurbit generate | occur | produce, and it was necessary to add a masking material. However, the present invention can be added to food, 0.1% (w / w) or more, considering the palatability, 0.001 to 5% (w / w), preferably 0.01 to 1% (w / w) It is possible to add in proportions.

In addition, even if added to a large amount of food as described above, the curcumin extract of the present invention, such as flavorings to remove the residual sweetness, astringent taste, bitterness, unique taste, aftertaste or masking the taste of the cucurbita, etc. There was no need to add excessively.

Hereinafter, the present invention will be described in detail with reference to test examples, but the present invention is not limited as follows.

Test Example 1

This test was carried out to confirm the effect of the curcumin extract obtained by the production method of the present invention, and to prepare extracts of the present invention and comparative products.

1) Public sample

A cucurbita leaf dry powder was used.

2) test method

Extracts were prepared in the following manner with different solvents used in the first extraction.

Samples 1-4: Two-step extraction (100% (v / v) ethanol is used for the first extraction)

300 ml of 100% ethanol was added to 30 g of dried powder of cucurbita leaf, and a reflux condenser was attached and refluxed at 60 ° C. for 1 hour. 300 ml of water or 20 to 60% (v / v) ethanol aqueous solution was added to the extraction residue obtained by filtration, and the mixture was refluxed at 90 ° C. for 1 hour. The obtained extract was filtered, the solvent was removed, and lyophilized to obtain an extract (Samples 1 to 4).

Samples 5-8: Two-step extraction (90% (v / v) ethanol aqueous solution in the first extraction)

300 ml of 90% (v / v) ethanol aqueous solution was added to 30 g of dried powder of cucurbita leaf, and a reflux condenser was attached and refluxed at 40 ° C. for 2 hours. Water or 20 to 60% (v / v) of ethanol 300ml was added to the extraction residue obtained by filtration, and a reflux condenser was attached and refluxed at 90 ° C. for 1 hour. The obtained extract was filtered, the solvent was removed, and lyophilized to obtain an extract (Samples 5-8).

Samples 9-12: two-step extraction (using 80% (v / v) ethanol aqueous solution in the first extraction)

To 30 g of dried powder of cucurbita leaves, 300 ml of an aqueous 80% (v / v) ethanol solution was added, and a reflux condenser was attached and refluxed at 50 ° C. for 1 hour. 300 ml of water or 20-60% (v / v) ethanol aqueous solution was added to the extraction residue obtained by filtration, and the mixture was refluxed at 90 DEG C for 1 hour. The obtained extract was filtered, the solvent was removed, and lyophilized to obtain an extract (Samples 9-12).

Comparative sample 1: 1 step extraction (using water)

300 ml of water was added to 30 g of dried powder of cucurbita leaf, and a reflux condenser was attached and refluxed at 90 ° C. for 1 hour. The obtained extract was separated by filtration and lyophilized to obtain an extract (comparative sample 1).

Comparative Samples 2 to 5: Two-Stage Extraction (Use 70% (v / v) Ethanol Aqueous Solution in the First Extraction)

To 30 g of dried powder of cucurbita leaves, 300 ml of an aqueous 70% (v / v) ethanol solution was added, and a reflux condenser was attached and refluxed at 50 ° C. for 1 hour. The obtained extraction residue was separated by filtration, and then 300 ml of water or 20 to 60% (v / v) ethanol aqueous solution was added thereto, and the mixture was refluxed at 90 DEG C for 1 hour. The obtained extract was filtered, the solvent was removed and lyophilized to obtain an extract (Comparative Samples 2-5).

Comparative sample 6: 1 step extraction (adsorbent treatment after water extraction)

To 30 g of dried powder of cucurbita leaves, 300 ml of water was added, and a reflux condenser was attached and refluxed at 90 ° C. for 1 hour. The obtained extract was separated by filtration, adsorbed with synthetic adsorbent diion HP-20, eluted with 100% (v / v) ethanol aqueous solution, the solvent was removed and lyophilized to obtain an extract (Comparative Sample 6).

The yield of each extract obtained is shown in Table 1 below.

As shown in Table 1, when the ethanol content of the ethanol aqueous solution used in the first extraction is low, it can be seen that the yield is lowered. Therefore, in consideration of the yield, the ethanol content of the ethanol aqueous solution used in the first extraction is preferably 80% (v / v) or more.

Test Example 2

This sensory test was made to confirm the net improvement effect of this invention.

1) Public sample

Samples 1, 3, 5, 8, 9 and 11 and Comparative Samples 1, 2, 4 and 6 obtained in Test Example 1 were used.

2) Test method

For six panels (4 males, 2 females, 24 to 42 years old), a comparative sample solution containing 0.1% (w / v) of samples 1, 3, 5, 8, 9, and 11 was compared. The sensory test was carried out using five items of residual sweetness, astringent taste, bitter taste, unique taste, and aftertaste as an evaluation item, compared to the additive-containing aqueous solution containing 0.1% (w / v) of 1. In addition, sensory tests were performed on Comparative Samples 2, 4 and 6.

3) Test result

The results of the sensory test are shown in Table 2 below.

As shown in Table 2, the extract obtained by the production method of the present invention has been found to have a remarkable improvement in the residual sugar, it can also be confirmed that the flavor unique to the additives such as bitter taste is also improved.

Test Example  3

This deodorization test was carried out to confirm the deodorizing effect of the curcuma extract obtained by the present invention.

1) Public sample

Samples 1, 3, 5, 8, 9, 11 and comparative samples 1, 2, 4, 6 were used.

2) Test method

Deodorizing effect on methyl mercaptan of each sample was measured using gas chromatography. The test method and result are shown below.

3 mg or 1 mg of the sample was dissolved or dispersed in 1 ml of 0.2 M phosphate buffer (pH7.5), respectively, in a 30 ml vial bottle (control was not added to the sample). 0.5 ml of methyl mercaptan sodium solution at 25 ppm was added thereto, immediately sealed with a rubber stopper and mixed. After vibrating at 37 ° C. for 5 minutes, 150 μl of headspace gas was injected into the gas chromatography, and the peak area of methyl mercaptan was measured.

As a result, the amount of methyl mercaptan was computed from the methyl mercaptan calibration curve previously prepared, and it represented by the deodorization rate (%) using following formula (1). Moreover, the deodorization rate (%) of the comparative samples 1-4 was also shown for the comparison. Each deodorization rate is shown in Table 3 below.

In Equation 1, CM represents the methyl mercaptan amount of the control group, SM represents the methyl mercaptan amount of each addition solution.

3) Test result

The test results are shown in Table 3 below.

As shown in Table 3, the extract obtained by the present invention, it can be seen that exhibiting a deodorizing effect of 1.4 times to 1.6 times compared to Comparative Sample 1.

Test Example 4

This test was conducted to determine the polyphenol content of the cucurbita extract obtained by the present invention.

1) Public sample

Samples 1, 3, 5, 8, 9, 11 and comparative samples 1, 2, 4, 6 were used.

2) Test method

The polyphenol content (%) in each sample was measured using the Folin method. Below, the test method and the result are shown.

First, gallic acid (gallic acid) was dissolved in 50% (v / v) methanol aqueous solution as a polyphenol standard, and standard specimens were prepared stepwise within the range of 0.01 to 0.1% (w / v). Subsequently, the said sample was melt | dissolved in 50% (v / v) methanol aqueous solution suitably within the range of 0.1-0.4% (w / v), and the sample was manufactured. To the standard sample and 0.5 mL of the sample, 35 mL of distilled water and 5 mL of Folin reagent were added, stirred, and left to stand for 1 minute. Subsequently, 5 ml of 20% (w / v) sodium carbonate solution was added thereto, immediately placed in a measuring flask, distilled water was added to make 50 ml, mixed well, and left for 1 hour. After standing, absorbance was measured at 765 nm, a calibration curve was prepared using the absorbance of the standard sample at each concentration, and the concentration of polyphenol contained in the specimen was obtained using the calibration curve. The polyphenol content rate (%) in the extract was calculated from the obtained polyphenol concentration and the sample concentration. Each polyphenol content (%) is shown in Table 4 below. Moreover, the polyphenol content rate (%) of the samples of Comparative Examples 1-4 was also shown for the comparison.

3) Test result

The results are shown in Table 4 below.

As shown in Table 4, it can be confirmed that the extract obtained by the present invention contains 26 to 30% (w / w) polyphenol.

As expected from the deodorizing mechanisms of green tea and oolong tea, polyphenols are assumed as the deodorizing active substance of cucurbita. Although the extract obtained from the comparative example and the present invention contains 20 to 30% (w / w) of polyphenol, the extract obtained by the present invention has a deodorizing activity even under low concentration conditions of 0.1% (w / v) or less. It is kept enough. As described above, the extract obtained by the present invention is first extracted with ethanol or an ethanol aqueous solution, and then extracted with water or an ethanol aqueous solution having a lower content than the ethanol aqueous solution used for the first extraction, thereby maintaining a deodorizing activity even at low concentration. Phenolic phenol can be obtained with high efficiency, and it can be seen that the curd's unique residue, astringent taste, bitter taste, unique taste and aftertaste are improved.

Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited to the following Examples.

Hereinafter, using the chakchae extract (Test Example 1) prepared by the method of the present invention, in the following formulation, chewing gum, candy, tablets (tablets), beverages, gummi jelly, chocolate, biscuits, ice cream, sherbet, bad breath spray Prepared. According to the present invention, it is possible to blend the additives appropriately without adding excessive amounts of flavors and the like. Hereinafter, "%" means "% (w / w)".

Example 1 Preparation of Chewing Gum

Gum base 20.0%

54.7% sugar

Glucose 15.3%

Starch syrup 9.3%

0.5% fragrance

Cucumber Extract 0.2% in Sample 5

100.0% in total

Example  2: Preparation of Candy

50.0% sugar

Starch syrup 34.0%

Citric acid 1.0%

Fragrance 0.2%

Stem Extract 0.4% of Sample 11

Water rest

100.0% in total

Example  3: Tablet  Produce

Sugar 76.1%

Glucose 19.0%

Sucrose Fatty Acid Ester 0.2%

Fragrance 0.2%

0.5% extract of sample 8

Water rest

100.0% in total

Example 4 Preparation of Beverages

Orange Juice 30.00%

15.24% of isomerization

Citric Acid 0.10%

Vitamin C 0.04%

Fragrance 0.10%

0.10% of Cucumber Extract in Sample 9

Water rest

100.0% in total

Example 5 Preparation of Gumi Jelly

Gelatin 60.00%

Starch syrup 23.00%

8.50% sugar

Plant maintenance 4.50%

Mannitol 2.95%

Lemon Juice 1.00%

Cucumber Extract of Sample 1 0.05%

100.0% in total

Example 6: Preparation of Chocolate

40.80% per minute

Kakaobiter 20.00%

Whole milk powder 20.00%

Kakaover 17.00%

Mannitol 1.00%

Fragrance 0.20%

Cucumber Extract 1.00% in Sample 3

Total 100.00%

Example 7 Preparation of Biscuits

Force Class 1 25.59%

Gravity Class 1 22.22%

4.80% per white

Saline 0.73%

Glucose 0.78%

Palm Shortening 11.78%

Sodium bicarbonate 0.17%

Sodium bisulfite 0.16%

Rice flour 1.45%

Whole milk powder 1.16%

Substitute powder 0.29%

0.50% of Cucumber Extract in Sample 11

Water rest

100.0% in total

Example  8: Preparation of Ice Cream

Skimmed milk powder 50.0%

Fresh cream 25.0%

10.0% sugar

Egg yolk 10.0%

0.5% extract of sample 8

Fragrance 0.1%

Water rest

100.0% in total

Example  9: Sherbet  Produce

Orange Juice 25.0%

25.0% sugar

Egg white 10.0%

Cucumber Extract 1.0% in Sample 5

Water rest

100.0% in total

Example  10: Preparation of bad breath spray

Ethanol 10.0%

Glycerin 5.0%

0.05% fragrance

Colorant 0.001%

Cucumber Extract 1.0% in Sample 8

Water rest

100.0% in total

Example  11: Preparation of Toothpaste

Calcium Carbonate 50.0%

Glycerin 20.0%

Carboxymethylcellulose 2.0%

Sodium Lauryl Sulfate 2.0%

Spices 1.0%

Saccharin 0.1%

Cucumber Extract 1.0% in Sample 1

Chlorohexidine 0.01%

Water rest

100.0% in total

Example  12: Oral tablet Troki ( troche ) Produce

Glucose 72.3%

Lactose 19.0%

Arabian sword 6.0%

Spices 1.0%

Sodium monofluorophosphate 0.7%

Cucumber Extract 1.0% in Sample 3

100.0% in total

As described above, according to the present invention, by extracting the curcumin extract from the cucurbita leaves by the above production method, compared to the extract obtained by the conventional production method, the deodorizing power can be increased, and the residual sweetness unique to the cucurbita It is possible to improve the taste of bitterness, bitterness, unique taste, aftertaste and the like, and to provide a method for producing a cured extract that satisfies palatability.

In addition, according to the present invention, compared to the extract obtained by the conventional manufacturing method, it is possible to increase the deodorizing power, and also the taste of the residual sweetness, astringent taste, bitter taste, unique taste, aftertaste, etc., which is unique to the additives is improved, and the palatability is sufficiently improved. Satisfactory cucurbit extract and oral compositions and foods incorporating such cucurbit extract can be provided.

Claims (6)

First extraction of Rubus suavissimus with ethanol or an ethanol aqueous solution having a content of 80% (v / v) or more, the ethanol aqueous solution having a content of 60% (v / v) or less of the first extracted extract residue Or a method of producing a cucurbita extract, characterized in that it comprises a second extraction with water. delete delete Stem extract obtained by claim 1, characterized in that the taste is improved and the deodorant activity is improved. Oral composition with improved taste, characterized in that it comprises a chakjae extract obtained by claim 1. Food with improved taste, characterized in that it comprises a curcumin extract obtained by claim 1.