KR101154238B1 - Functional Green Tea Beverage - Google Patents

Abstract

The present invention relates to a functional green tea drink having an effect of weight loss and flavor improvement, and more particularly to a functional green tea drink prepared by adding green tea, rice barley and sewage to hot water. According to the present invention, by mixing the addition of green tea, rice barley and sewage to produce a green tea beverage, it is possible to manufacture a functional drink having an effect of reducing weight, thereby suppressing obesity to prevent various obesity-related adult diseases such as diabetes, hyperlipidemia It can prevent and improve the health of the people, and the bitter and astringent taste of green tea can be suppressed by the gentle aroma and taste derived from rice barley, which is in line with the taste of Korean people, and it is a sign of the beginners who drink green tea. In addition, it can contribute to the popularization of intermediate green tea.

Green tea, barley, sewage, weight, obesity, flavor

Description

Functional Green Tea Beverage

The present invention relates to a functional green tea drink having an effect of weight loss and flavor improvement, and more particularly to a functional green tea drink prepared by adding green tea, rice barley and sewage to hot water.

Economic development and changes in diet and lifestyle have led to an increase in adult diseases such as cholesterol-related hyperlipidemia, hypertension, and atherosclerosis, which are becoming serious social problems. Risk factors for such diseases are reported to be caused by eating habits, overweight, lack of exercise, stress, drinking, smoking. In particular, hypercholesterolemia and high triglycerides in the blood due to excessive intake of animal fats are considered to be important factors for the development of chronic adult diseases.

On the other hand, as the public's interest in health increases, researches on the development of health supplements that can prevent various adult diseases by using various physiological activities of medicinal plants are actively being conducted.

Green tea is produced by inactivating the enzyme by treating the oxidase present in the tea leaves with heat or steam using the shoots or leaves of Camellia Sinensis of Camellia family. Green tea has not only been consumed as a favorite beverage since BC, but also its value is being recognized as the pharmacological mechanism of various ingredients contained in green tea has recently been identified. Green tea contains a large amount of active ingredients such as polyphenols such as catechin, dietary fiber, β-carotene caffeine, amino acids, and vitamin C. It has been found to be effective in detoxification, fatigue recovery, cardiovascular action and skin beauty. Polyphenols contained in the most antioxidant, anti-cancer, blood cholesterol lowering effect, anti-aging, heavy metal detoxification, caries prevention and bad breath removal effect has been attracting much attention.

Rice barley is a family of barley and is named after barley. Since barley is generally colder than outer barley, it is cultivated in the southern part of Daejeon, and it is grown as a single side of rice barley due to its early maturation in the cultivation of Honam. . Rice barley is particularly easier to cut than top barley and has a higher yield.

 Sewao is a medicinal plant native to China. Its root stems grow into the ground, forming thick tubers like sweet potatoes. The main stem is long, broken and has no hair. Leaves are alternate, egg-shaped, heart-shaped, pointed. The leaf edge is flat and the chin leaf is short and cylindrical. At the bottom of petiole is short petiole. Reddish brown tubers are called sewage in Chinese medicine and are widely used as tonic, tonic and laxative.

On the other hand, in the case of the commercially available green tea drinks currently focused on improving the palatability, active research on green tea beverages with enhanced functionality of health promotion has not been made yet. In particular, there is no known green tea drink that combines taste with functionality of weight loss associated with the prevention of obesity.

An object of the present invention is to provide a functional green tea drink having a functional and flavor improvement effect that can prevent obesity by reducing the weight by using the existing intermediate green tea.

The present invention relates to a functional green tea drink having an effect of weight loss and flavor improvement, and more particularly to a functional green tea drink prepared by adding green tea, rice barley and sewage to hot water.

The green tea is preferably to use the powdered green tea in powder form, the green tea is divided into a grade, upper, intermediate, lower depending on the cultivation time, the grade of the green tea used in the present invention is not specifically determined It is preferable to use intermediate green tea. The green tea is not particularly limited in its content, but preferably, 5 to 15 g of the multileaf per 500 ml of water is added to the powder to be concerned.

The rice barley is a line of barley, and is named separately from outer barley. Since barley is generally colder than outer barley, it is cultivated in the southern part of Daejeon, and it is grown as a single side of rice barley due to its early maturation in the cultivation of Honam. . Rice barley is particularly easier to cut than top barley and has a higher yield. Encouraging varieties of rice barley cultivated in Korea include Baekdong, Kwangseong, Mokpo 51, Muanbori, Nonsan, Nos. 1-6, Hyangcheon and No. 1. You can also use varieties. In the present invention, the content of the barley is not particularly limited, but it is concerned by adding 10 to 30 g of roasted barley per 500 ml of water.

The sewage is a medicinal plant that is native to China, and the root stems grow into the ground, where coarse tuberous roots are formed. The main stem is long, broken and has no hair. Leaves are alternate, egg-shaped, heart-shaped, pointed. The leaf edge is flat and the chin leaf is short and cylindrical. At the bottom of petiole is short petiole. Reddish brown tubers are called sewage in Chinese medicine and are widely used as tonic, tonic and laxative.

In the present invention, the content of the sewage is not particularly limited, but preferably, 2 to 5 g of sewage which is pulverized after washing with water per 500 ml of water is added.

Functional green tea beverage according to the present invention is prepared by adding the green tea, rice barley and sewage to hot water. The temperature of the hot water is not particularly limited, A temperature range of about 80 to 100 ° C. is preferred, and the boiling time is about 1 minute 30 seconds to 3 minutes in water in the temperature range, which is suitable for exhibiting the efficacy and flavor of the functional green tea beverage according to the present invention.

According to the present invention, by mixing the addition of green tea, rice barley and sewage to produce a green tea beverage, it is possible to manufacture a functional drink having an effect of reducing weight, thereby suppressing obesity to prevent various obesity-related adult diseases such as diabetes, hyperlipidemia It can prevent and improve the health of the people, and the bitter and astringent taste of green tea can be suppressed by the gentle aroma and taste derived from rice barley, which is in line with the taste of Korean people, and it is a sign of the beginners who drink green tea. In addition, it can contribute to the popularization of intermediate green tea.

Hereinafter, the present invention will be described in detail through examples. The following examples are only examples for describing the present invention, and the scope of the present invention is not limited thereto.

<Examples>

One. Rice Barley Sewage Green tea  Produce

30g of intermediate green tea (Changwon, Jeju), 20g of semi-crushed rice barley (Youngcheon) and 10g of washed and chopped sewage (Sungdo Pharmaceutical Co., Ltd., Chunyang-myeon, Bonghwa-gun, Gyeongsangbuk-do) to 1L of hot water Sewage green tea water was prepared.

2. Breeding of experimental animals

The experimental animals imported 53 Sprague-Dawley rats (male hyochang science) weighing an average of 192 g in weight, and were fed solid blended foods (Irebon Co., Ltd .: 20% or more crude protein, 5% or more crude fat, crude fiber) 8.5% or less, 7% or less of crude ash, 0.8% or more of calcium, 1% or less of phosphorus), and adapted to the environment for 4 days. After stabilization for 4 days at about 7 weeks of age, the experimental animals were divided into 6 groups of 8 animals in each group and placed in a breeding box for 8 weeks after breeding with water and the solid blended feed.

3. Experimental group  - Rice Barley Sewage Green Tea Water  Intake

Any eight of the male rats bred in 2. were separated and bred in a stainless steel wire cage (stainless wire cage) as an experimental group, the conditions of the breeding room is maintained at a temperature of 20 to 25 ℃, humidity of about 60 to 70% I was. Dietary intake was to be eaten without limit for the daily feed and rice barley sewage green tea without limit, body weight was measured once a week at a certain time.

4. Control-Water Intake

Any eight of the male rats bred in 2. were isolated and reared in a stainless wire cage as a control. The conditions of the feeding room were also maintained at a temperature of 20 to 25 ° C. and a humidity of about 60 to 70%. Dietary intake was to be eaten without limit for food and water every day without a fixed time, body weight was measured at a regular time once a week.

5. Rice barley sewage green tea  Confirmation of weight loss effect

By measuring the weight of the male rats of the experimental group and the control group, to determine the effect of reducing the body shelf of rice barley sewage green tea of the embodiment according to the present invention. [Table 1] is the data measured for 8 weeks the weight change of each of the eight male rats bred in the experimental group and the control group.

Table 1 Body weight change of male rats in experimental and control groups (unit: g)

Experimental group
(Feed + Rice Barley Sewage Green Tea Water) Control
(Feed + water) 6/5 262 254 214 250 265 250 209 263 259 276 209 255 260 264 208 253 6/12 316 320 275 312 314 315 283 312 299 297 271 301 309 292 278 304 6/19 299 372 271 364 309 365 278 343 340 349 316 341 365 342 328 331 6/26 388 399 356 402 389 402 383 396 364 371 352 369 400 383 367 397 7/3 424 398 389 432 404 432 405 430 392 379 378 399 410 417 406 438 7/10 446 439 398 447 422 449 426 454 404 422 403 410 434 432 418 460 7/17 462 474 410 470  452 480 448 483 420 447 422 436 474 466 446 491 7/23 481 490 423 496 476 494 454 497 439 481 451 458 490 477 456 515

As shown in Table 1, the average weight of 8 male rats in the experimental group for 8 weeks was 367.172g, the average weight of 8 male rats in the control group was 389.641g. That is, the average body weight of male rats fed rice barley sewage green tea in the experimental group was 22.469g lower than the average body weight of male rats in the control group fed with water, indicating a 36.40% weight loss rate based on the control group. It means that it is effective.

6. Rice barley sewage green tea  Confirmation of flavor improvement effect

In the present invention, the flavor improvement effect is caused by the volatile aroma components of rice barley, in this experiment, the volatile aroma components of rice barley were extracted with a co-distillation extraction apparatus (SDE) and analyzed by GC and GC-MS.

As a sample, rice barley was used to purchase roasted barley that was grown in Yeongcheon in 2008, and green tea was used to purchase Jeju-produced green tea, manufactured and sold in Jangwon. Roasted rice barley and green tea were mixed 1: 1 to use the rice barley green tea mixed sample, and as a control, 100% roasted rice barley and 100% green tea were used as samples for analyzing the volatile aroma component of the rice barley green tea mixed sample.

Nickerson type simultaneous distillation (SDE) was used to extract the volatile aroma components from the rice barley green tea mixed sample to which the barley was added. After adding 50 ml of solvent diethyl ether, the mixture was heated to reflux for 1 hour 30 minutes to extract volatile odorant components. The extract was dried with anhydrous sodium sulfate (Na2SO4), stored for 24 hours, distilled and concentrated at atmospheric pressure (40 ° C), and then removed with diethyl ether to obtain a volatile flavor concentrate.

Analysis and identification of the volatile scent components of the obtained volatile scent component concentrates were carried out using gas chromatography (GC) and gas chromatography-mass spectrometry (GC-MS). GC used shimadzu model GC 17A (Kyoto, Japan), GC-MS used HP 6890 and HP5973 Mass Selective Detector (Palo, Alto, CA, USA) is connected, the measurement conditions are shown in [Table 2] As shown in Each peak component separated by GC was confirmed by comparing the retention time (t _R ) of the standard and the mass spectral library data obtained by the GC-MS analysis.

TABLE 2 GC and GC-MS Instrument Analysis Conditions

GC : Shimadzu model GC-17A Column: HP-5MS (30m × 0.25mm × 0.25㎛ film) Temp. prog. : 50 (8min hold) 220 ℃                    2 ℃ / min Carrier gas: nitrogen Column flow: 1.0ml / min GC - MS GC: HP 6890 Series MS: HP 5973 Mass Selective Detector Column: HP-5MS (30m × 0.25mm × 0.25㎛ film) Temp. prog. : same as GC prog. Carrier gas: helium

As a result of analyzing and identifying the volatile scent component from the volatile scent component concentrate by GC and GC-MS, a total of 87 kinds of volatile scent components were separated as the volatile scent component of rice barley (see Table 3 below).

[Table 3] Volatile Flavor Components of Rice Barley

Peak No. t _R (min) Compounds Peak No. t _R (min) Compounds One 1.648 2-Methyl butane 19 3.334 2-Methyl-2-butenal 2 1.865 2,3-Dimethyl butane 20 3.557 1H-Pyrrole 3 1.928 3-Methyl pentane 21 3.740 Pentanol 4 1.997 Butanal 22 3.831 cis-2-Penten-1-ol 5 2.037 2-Methyl furan 23 4.140 2,3-dihydro-4-methyl furan 6 2.071 Ethyl acetate 24 4.248 2-Propyl furan 7 2.185 2,3-Dihydro-3-methyl furan 25 4.488 Hexanal 8 2.339 3-Methyl butanal 26 4.677 Dihydro-2-methyl-3 (2H) -Furanone 9 2.419 2-Methyl butanal 27 4.911 4-Methylthiazole 10 2.482 Thiofuran 28 5.134 Methyl pyrazine 11 2.562 1-Penten-3-ol 29 5.523 Furfural 12 2.762 2-Ethyl furan 30 5.792 1-Ethyl-1H-pyrrole 13 2.837 2., 5-Dimethyl furan 31 6.129 2-Methyl-1H-pyrrole 14 2.917 2,6-Dimethyl furan 32 6.255 (E) -2-Hexenal 15 3.054 2-Vinyl furan 33 6.483  Furfuryl alcohol 16 3.163 Pyrazine 34 7.032 Hexanol 17 3.237 2-Methyl-1-butanol 35 8.072 2-Heptanone 18 3.265 4-Methyl-2-pentene 36 8.404 Nonanol

Peak No. t _R (min) Compounds Peak No. t _R (min) Compounds 37 8.678 Heptanal 63 21.932 2-Methyl-5-propyl pyrazine 38 9.152 2,5-Dimethyl pyrazine 64 22.086 (Z, E) -3,5-Octadiene-2-one 39 9.427 Ethyl pyrazine 65 22.366 Dimethyl-2-vinyl pyrazine 40 9.604 2,3-Dimethyl pyrazine 66 25.127 2-Methyl-3- (E) -propenyl pyrazine 41 10.255 Ethenyl pyrazine 67 26.562 2,3-Diethyl-5-methyl pyrazine 42 12.159 (E) -2-heptenal 68 26.710 3,5-Diethyl-2-methyl pyrazine 43 12.250 Benzaldehyde 69 26.910 2,3,5-Trimethyl-6-ethyl pyrazine 44 12.622 5-Methyl furfural 70 27.385 2,5-Diethyl-3-methyl pyrazine 45 13.307 Citronellol 71 28.493 1- (2-Furanyl methyl) -1H-pyrrole 46 13.976 1-Octen-3-ol 72 28.796 2-Acetyl pyrazine 47 14.639 2-Pentyl furan 73 29.842 3,5-Dimethyl-2-isobutyl pyrazine 48 14.959 2-Ethyl-6-methyl pyrazine 74 30.997 3-Phenyl furan 49 15.154 2-Ethyl-5-methyl pyrazine 75 31.768 2,6-Diethyl-3,5-dimethyl pyrazine 50 15.256 Trimethyl pyrazine 76 32.008 2,3-Diethyl-5,6-dimethyl pyrazine 51 15.394 2-Ethyl-3-methyl pyrazine 77 33.152 2-Butyl-3-methyl pyrazine 52 15.639 Propyl pyrazine 78 34.249 5-Pentyl-3h-furan-2-one 53 15.982 (E, E) -2,4-Heptadienal 79 34.803 5-Ethoxy methyl furfural 54 16.205 2-Ethenyl-6-methyl pyrazine 80 36.021 1H-Indole 55 16.194 2-Methyl-6-vinyl pyrazine 81 36.221 (E, Z) -2,4-Decadienal 56 16.417 Isopropyl pyranzine 82 37.712 (E, E) -2,4-Decadienal 57 18.280 Phenyl acetaldehyde 83 39.364 58 19.457 Octenal 84 40.633 59 20.966 3-Ethyl-2,5-dimethyl pyrazine 85 42.011 60 21.383 2-Ethyl-3,5-dimethyl pyrazine 86 42.353 61 21.549 2,6-Diethyl pyrazine 87 47.034 62 21.709 2,5-Diethyl pyrazine

According to the above [Table 3], the main volatile components of rice barley are 33 kinds of pyrazine and pyrrole (about 38%) having savory and roasted aroma, and a sweet flavor as a decomposition product of saccharides produced when roasting barley. Furans (about 29%) such as methyl butanal, furfural, 5-hepthyl dihydro-2 (3H) -furanone, and 5-pentyl-2 (3H) -furanone were identified. As a result, the smell of roasted barley contributes a lot to the fragrances of salvaged pyrazines and the fragrances of benzaldehyde or pyrrole known as almond aromas. Therefore, when the roasted rice barley is mixed with the mixture of intermediate green tea and sewage, the delicious aroma and taste of the roasted barley is well harmonized with the green tea, which not only matches the taste of Korean people, but also the taste of the beginners of green tea drinking. In addition, the contribution to the popularization of intermediate green tea will be high.

As described above, those skilled in the art will understand that the present invention can be implemented in other specific forms without changing the technical spirit or essential features. The scope of the present invention is shown by the claims to be described later rather than the detailed description, and all changes or modifications derived from the meaning and scope of the claims and their equivalent concepts are included in the scope of the present invention. Should be.

Claims (8)

a) grinding green tea, sauteed rice barley, and sewage to prepare a mixed powder; And b) adding the pulverized mixed powder to water at 80 to 100 ° C. for 1 minute 30 seconds to 3 minutes to prepare rice barley sewage green tea water; a method of manufacturing a functional green tea beverage comprising the above. The method of claim 1, The green tea is a method of producing a functional green tea drink, characterized in that the intermediate green tea. The method of claim 1, The green tea is a method of producing a functional green tea drink, characterized in that the addition amount of the powder 5 to 15g per 500ml water added. The method of claim 1, The rice barley is a method of producing a functional green tea beverage, characterized in that the addition amount of the roasted rice barley 10-30g per 500ml of water. The method of claim 1, The sewage is a method for producing a functional green tea drink, characterized in that the addition amount of the sewage 2 to 5g pulverized after washing the water per 500ml of water. delete delete Functional green tea beverage prepared by the method of any one of claims 1 to 5.