KR101408837B1 - Drink composition containing vitamin and extract of Moringa oleifera, and method of preparing the same - Google Patents

Abstract

The present invention relates to moringa oleifera leaf extract drink containing moringa oleifera leaf extract, five types of water-soluble vitamins and three types of fat-soluble vitamins and a preparing method thereof. Provided are moringa oleifera leaf extract drink comprising 20-40 wt% of moringa oleifera leaf extract extracting with 10-20 wt% of moringa oleifera leaf powder; 0.05-0.3 wt% of stevioside; 1-10 wt% of lemon concentrate; 0.08-0.1 wt% of mixed powder of 8 types of vitamins; and residual water based on the total weight of the extract and the preparing method.

Description

TECHNICAL FIELD The present invention relates to a beverage composition containing vitamins and a Moringa leaf extract, and a method for preparing the same,

The present invention relates to a health beverage composition made from eight kinds of vitamins, such as a nutritionally rich Moringa leaf extract, five water-soluble vitamins and three fat-soluble vitamins having physical activity, and more specifically, And vitamins are added to a mixed powder of 8 kinds of vitamins in appropriate proportions to achieve nutritional supplementation of Moringa and physiological effects of vitamins.

In recent years, as the trend toward low birthrate, aging trend and national income has improved, the level of interest in quality of life has been increasing, and there has been an increasing interest in foods or food materials having functions such as prevention and treatment of diseases in addition to general functions of existing foods . However, it is a well-known fact that high-calorie beverages including carbonated beverages are still regarded as a favorite food, resulting in personal health and national issues.

Therefore, interest in health functional foods and low-calorie beverages is increasing, and extract beverages using natural materials having various pharmacological effects and vitamin drinks having a physical activity effect are also commercialized, and researches on various other health related materials And product development.

The Moringa tree is often called a drum stick tree after the shape of a long, narrow triangular seed pod, and because of the large amount of oil coming from the seeds, the flavor of the bamboo oil tree, or roots, is similar to that of Western cedar and is also called holthread tree.

Moringa oleifera is one of the most widely cultivated species of Moringa genus, and originates in northwest India, at the base of the Himalayas. The Moringa tree grows up to 10 meters tall and the branches are slender. However, in areas where Moringa grows, usually the stem is cut within 1 meter to facilitate harvesting of fruit and leaves. Wild Moringa trees predominate mainly in semi-arid, tropical or subtropical regions. Moringa trees grow best in dry sandy soil, but also adapt well to coastal areas and rough soil. Today, it is dominated extensively in Africa, Nepal, India, Malaysia, Mexico and the Philippines. Moringa trees are a useful tree that can be used for food or other resources in almost all areas. Pods of wood, called mature drumsticks, have long been used as ingredients in various cuisines in Southeast Asia. Asparagus pods are used as ingredients for cooking, like peas. Seeds separated from ripe pods are eaten cooked like peas or bake like nuts. Flowers are edible, but when cooked, they taste mushrooms. Roots are finely chopped and used as seasonings like coconut. The leaves are beta carotene, vitamin C, protein, iron, and calcium sources. Moringa leaves have the highest protein content in ground plants studied on Earth, with 40% protein. Moringa is widely used as processing food or cooking material, but at higher temperatures, it causes more vitamin losses.

Moring is a food that is not well known to the general public, but recently its great nutritional value and anti-inflammatory and antioxidant effects have been scientifically proven to be a new health food.

Vitamins are not important for calories, but they are essential for maintaining the physiological function of the body. Vitamins are classified as water-soluble and lipid-soluble according to their chemical properties. Vitamins B and vitamin C are the water-soluble vitamins. Vitamin A, vitamin D and vitamin E are fat-soluble vitamins.

Human beings have long been suffering from diseases such as scurvy, skin diseases, pelagra, and malignant anemia. At the beginning of the 20th century, scientists found that this phenomenon was due to a lack of certain components in the diet and that it recovered from the deficiency when it was fed. These essential ingredients are water-soluble substances and are named as vitamin B complex or vitamin C. Vitamin B complexes help to transfer specific ions or atomic groups and help the metabolism process progress normally. The average intestinal absorption rate of vitamin B complexes in foods is 50 to 90%. The absorbed vitamin B complexes are converted into coenzyme form in the body and participate in caloric metabolism and various other chemical reactions. Vitamin C does not act as a coenzyme, but it is essential for the process of synthesizing some important components in the cell.

As the name implies, the intake, absorption, and metabolism of fat-soluble vitamins are closely related to the amount and type of dietary fat, body fat absorption and metabolism. Therefore, the situation that fat absorption or metabolism may have a similar effect on fat-soluble vitamins. In healthy adults, the absorption rate of fat-soluble vitamins is about 40 to 90%, but the absorption rate decreases when disease state or intake of fat-soluble vitamins is excessive. Therefore, additional intake of vitamins is therefore essential.

Accordingly, the present invention proposes a commercialized Moringa leaf extract drink, which is supplemented with vitamins added during the extraction of concentrated juice, and a certain amount of lemon juice as a natural acidic ingredient, thereby improving the overall sensory acceptance and health The present invention has been completed to provide a beverage to consumers at the same time.

US 2006-0222682 US 2009-0098230

It is an object of the present invention to provide a health drink having improved overall sensory preference and flavor by removing starch or astringency of Moringa leaf and adding stevioside as a natural sweetener and lemon juice as a natural acidic ingredient in a certain ratio, And a manufacturing method thereof.

According to an aspect of the present invention,

(1) 10 to 20% by weight of Moringa leaf powder is firstly extracted from water at 75 to 95 캜 for 5 to 15 minutes, and after 15 to 30 minutes, Followed by secondary extraction for 25 minutes to prepare a Moringa leaf extract;

(2) The extract obtained in the above step (1) is cooled to 10 to 30 DEG C, and 20 to 40% by weight of meringa leaf extract, 0.05 to 0.3% by weight of stevioside and 1 to 10% by weight of a lemon concentrate;

(3) 0.08 to 0.10% by weight of a mixed powder of eight kinds of vitamins are dissolved in water at 40 to 60 DEG C for 5 to 15 minutes based on the total weight of the Moringa leaf extract composition, and then added to the mixture obtained in the step (2) ;

(4) sterilizing the extract of Moringa leaf extract obtained in the step (3) at 95 to 110 ° C for 30 seconds to 120 seconds;

(5) filling the prepared container with the sterilized meringue leaf extract beverage; And

(6) sterilizing the filled semi-finished product at 85 to 100 ° C for 5 to 20 minutes, and then cooling to 30 to 40 ° C and packaging, to provide.

In addition, the present invention provides a Moringa leaf-extracted beverage prepared by the above-described method.

The extract of Moringa leaf extract of the present invention is an essential nutrient and pharmacological effect of Moringa leaf and a metabolite essential for the modern physical and mental health. The present invention provides a health drink having a physiological improvement effect in addition to nutritional supplementation.

Hereinafter, the present invention will be described in detail.

Ⅰ. Moringa  Manufacturing method of leaf extract beverage

According to the present invention,

(1) 10 to 20% by weight of Moringa leaf powder is firstly extracted from water at 75 to 95 캜 for 5 to 15 minutes, and after 15 to 30 minutes, Followed by secondary extraction for 25 minutes to prepare a Moringa leaf extract;

(2) The extract obtained in the above step (1) is cooled to 10 to 30 DEG C, and 20 to 40% by weight of meringa leaf extract, 0.05 to 0.3% by weight of stevioside and 1 to 10% by weight of a lemon concentrate;

(3) 0.08 to 0.10% by weight of a mixed powder of eight kinds of vitamins are dissolved in water at 40 to 60 DEG C for 5 to 15 minutes based on the total weight of the Moringa leaf extract composition, and then added to the mixture obtained in the step (2) ;

(4) sterilizing the extract of Moringa leaf extract obtained in the step (3) at 95 to 110 ° C for 30 seconds to 120 seconds;

(5) filling the prepared container with the sterilized meringue leaf extract beverage; And

(6) sterilizing the filled semi-finished product at 85 to 100 ° C for 5 to 20 minutes, and then cooling to 30 to 40 ° C and packaging, to provide.

Hereinafter, a method of producing the Moringa leaf-extracted beverage of the present invention will be described step by step through concrete examples.

Step 1: Moringa  Leaf extract preparation step

For the total weight of the extract, 10 to 20% by weight of the meringa leaf powder is firstly extracted for 5 to 15 minutes in water at 75 to 95 캜, and after 15 to 25 minutes in the water at 50 to 70 캜 Followed by secondary extraction. The first and second extracts are filtered with a 5 ㎛ filter and mixed in equal amounts to prepare a Meringa leaf extract.

Step 2: Stevioside and lemon concentrate are added to prepare a mixed solution

The extract obtained in the above step 1 was cooled to 10 to 30 ° C and then 20 to 40% by weight of the extract of Moringa leaf, 0.05 to 0.3% by weight of stevioside and 1 to 10% of lemon concentrate Add the weight% and mix. Preferably, the stevioside is mixed at 0.1 to 0.2 wt%, and the lemon concentrate is mixed at 5 to 8 wt%. At this time, the lemon concentrate is preferably concentrated to 60 to 70 Brix (Briggs).

Step 3: Vitamin Blending Step

0.08 to 0.10% by weight of a mixed powder of eight kinds of vitamins consisting of five kinds of water-soluble vitamins and three kinds of fat-soluble vitamins is dissolved in water at 40 to 60 ° C for 5 to 15 minutes, and then the mixture is added to the mixed solution obtained in the second step and stirred. Each vitamin is based on the amount of vitamin A, vitamin B1, vitamin B2, vitamin B6, vitamin C, niacin, folic acid and vitamin E in the form of powder in the form of powder, 25 to 60% Except for vitamin E, which is highly resistant to heat and persistence, is added twice as much weight as in Table 1, considering the loss rate during distribution.

nutrient Raw material name available
content
(%) nutrient
Reference value
25% (mg) combination
ratio
(%) Content of 80mg added Nutrient standard value at 80mg dosing
ratio(%) Powdered Vitamin A VITA ACE 325 CWS / A 9.75 0.175 4.85 0.378 54 Vitamin B1 VIT B1 HCL 78 0.25 0.87 0.54 54 Vitamin B2 VIT B2 UNIVERSAL 100 0.3 0.81 0.648 54 Vitamin B6 VIT B6 HCL 82 0.375 1.24 0.81 54 Vitamin C VIT C FINE POWDER 99 25 68.19 54.0 54 Niacin NICOTINAMIDE 99 3.25 8.87 7.02 54 Folic acid FOLIC ACID 100 0.0625 0.17 0.135 54 Powdered Vitamin E Dry Vit. E 50% CWS / S 22.5 2.5 15.0 2.7 27

Step 4: Sterilization and Filling  step

The Moringa leaf-extracted beverage obtained in the third step is sterilized at 95 to 110 ° C for 30 seconds to 120 seconds, and the prepared container is filled with the sterilized Moringa leaf extract beverage.

Sterilization at the above-mentioned temperature and time has the effect of improving microbial safety without destroying the physical properties of the components.

Step 5: Post sterilization  And packaging step

The filled semi-finished product is sterilized at 85 to 100 ° C for 5 to 20 minutes, then cooled to 30 to 40 ° C and packed.

Ⅱ. Moringa  Leaf extract drink

The Moringa leaf extract beverage of the present invention,

20 to 40% by weight of a Meringa leaf extract extracted with 10 to 20% by weight of a meringa leaf powder based on the total weight of the extract, based on the total weight of the composition; 0.05-0.3 wt% stevioside; 1 to 10% by weight of lemon concentrate; 0.08 to 0.10% by weight of a mixed powder of eight vitamins; And water balance.

The extract of Moringa leaf extract contained in the Moringa leaf extract of the present invention contains 20 to 40% by weight of Moringa leaf extract, which is extracted with 10 to 20% by weight of Moringa leaf powder based on the total weight of the extract, . When the above-mentioned range is satisfied, the fragrance of Moringa leaf can be sensed appropriately, and the sensation of sweetness, volume and the like can be suitably sensed. On the other hand, when the above-mentioned range is exceeded, the bitter taste and the astringent beauty of the Moringa leaves become strong, which is insufficient in sensory properties. If it is contained below the above-mentioned range, the taste and flavor of Moringa leaf is weak.

The sweetener contained in the Moringa leaf extract beverage of the present invention preferably contains 0.05 to 0.3% by weight of stevioside, based on the total weight of the composition. Stevioside is a natural sweetener with a sweetness of 300 times that of sugar. It is used as a low calorie sweetener in various countries such as Paraguay, Brazil and Japan. When the above-mentioned range is satisfied, the taste, flavor and sweetness of the Moringa leaves are appropriately harmonized, and the most excellent sensory results can be obtained with rich flavor. On the other hand, if the above-mentioned range is exceeded, the taste of the sweetener is relatively strong in the sensory part, and the flavor of the tannic acid ratio and the Moringa leaf extract is not harmonized with each other. If it is contained below the above-mentioned range, the sweet taste is weak and sensually unsatisfactory, and the bitter taste and the astringency which are felt in the tail become strong.

The acidulant contained in the Moringa leaf extract beverage of the present invention preferably contains 1 to 10% by weight of lemon concentrate based on the total weight of the composition. When the above-mentioned range is satisfied, the taste, flavor and acidity of the Moringa leaf are appropriately harmonized, and the most excellent result in sensory performance can be obtained with rich flavor. On the other hand, when the above-mentioned range was exceeded, the sour taste was relatively strong in the sensory part, and the tannic acid ratio and the flavor of the Moringa leaf extract did not match each other. If it is contained below the above-mentioned range, the sour taste is weak and the sensation is unsatisfactory, and the bitter taste and the astringent beauty which are felt in the tail become strong.

It is preferable that the vitamins contained in the Moringa leaf extract beverage of the present invention contain 0.08 to 0.10% by weight of a mixture of eight kinds of vitamins based on the total weight of the composition. Vitamin A, vitamin B1, vitamin B2, vitamin B6, vitamin C, niacin, folic acid and vitamin E, which are 8 kinds of vitamins mixed powder, are added in an amount of 25 ~ 60% Except for this strong vitamin E, 2% by weight is added considering the loss rate during distribution. If the above range is exceeded, the peculiar odor and acid taste of the vitamin become stronger, and the saccharide acid ratio is not appropriate. If the ratio is below the above range, the acid taste is weakened and the sweetness is relatively strong. On the other hand, when the above - mentioned range is satisfied, it is confirmed that the proper vitamin flavor and proper acid balance are achieved.

The water contained in the Moringa leaf extract beverage of the present invention is contained in such an amount that the total weight of the composition is 100% by weight. The water is preferably purified water.

The Moringa leaf extract beverage of the present invention may further contain components (for example, stabilizers and the like) which are conventionally used for preparing beverage compositions in addition to the components described above.

Hereinafter, the present invention will be described in detail with reference to examples and experimental examples. However, the following examples and experimental examples are provided to illustrate the present invention, and the present invention is not limited by the following examples and experimental examples, and various modifications and changes may be made.

Setting extraction conditions

In order to investigate the optimum extraction conditions of Moringa leaf extract, sensory evaluation was performed on bitter taste, astringency, flavor and overall acceptability according to extraction time. The sensory evaluation was based on evaluation of 30 persons ingested (Production Example 1, Comparative Production Examples 1 to 4).

The sensory scales were scored on a 5 - point scale.

(5 points 'very good', 3 points 'normal', 1 point 'very bad')

Test Example  : Sensory Evaluation Results by Extraction Condition

division Extraction time (min)  bitter Convergence incense Comprehensive preference map Primary extraction
(85 DEG C) Secondary extraction
(60 DEG C) Comparative Preparation Example 1 10 10 4.0 3.2 2.7 3.3 Production Example 1 10 20 4.0 3.6 3.8 3.8 Comparative Production Example 2 20 10 3.9 3.4 3.2 3.3 Comparative Production Example 3 20 20 3.7 2.8 3.1 3.2 Comparative Production Example 4 30 10 3.6 2.4 2.7 2.9

The result of sensory test Comparative Preparation Example 3 was excessive in bitterness, but was inadequate in sensory properties. Comparative Preparation Example 1 was not suitable for use as an extract because of lack of flavor and aroma of Moringa leaf. Comparative Preparation Example 2 was inadequate because the bitter taste and convergence of meringue leaves became strong due to a long primary extraction time. However, in the case of Production Example 1, it was judged to be suitable for the sensory evaluation because the fragrance of the Moringa leaf, the crisp taste, and the voluminous feeling were properly felt.

Example  1 to 5: vitamins and Moringa  Beverage composition comprising leaf extract

A beverage composition containing vitamins and Meringa leaf extract was prepared according to the above-described preparation method and subjected to sensory evaluation.

division Example 1 Example 2 Example 3 Example 4 Example 5 Moringa leaf extract 20 23 25 30 40 Stevioside 0.05 0.1 0.15 0.2 0.3 Lemon concentrate 3 5 8 8 10 8 vitamins mixed powder 0.08 0.08 0.08 0.08 0.08 Purified water 76.87 71.82 66.77 61.72 49.62

Content Unit: (% by weight)

As a result of evaluating the taste of the beverage composition comprising the vitamin and the Moringa leaf extract prepared as described above, it was found that the beverage composition of Example 2, in particular, the flavor, aroma and saccharic acid ratio of the Moringa leaf were appropriately harmonized, It was evaluated as excellent.

Claims (4)

(1) 10 to 20% by weight of Moringa leaf powder is firstly extracted from water at 75 to 95 캜 for 5 to 15 minutes, and after 15 to 30 minutes, Followed by secondary extraction for 25 minutes to prepare a Moringa leaf extract;
(2) The extract obtained in the above step (1) is cooled to 10 to 30 DEG C, and 20 to 40% by weight of meringa leaf extract, 0.05 to 0.3% by weight of stevioside and 1 to 10% by weight of a lemon concentrate;
(3) 0.08 to 0.10% by weight of a mixed powder of eight kinds of vitamins are dissolved in water at 40 to 60 DEG C for 5 to 15 minutes based on the total weight of the Moringa leaf extract composition, and then added to the mixture obtained in the step (2) ;
(4) sterilizing the extract of Moringa leaf extract obtained in the step (3) at 95 to 110 ° C for 30 seconds to 120 seconds;
(5) filling the prepared container with the sterilized meringue leaf extract beverage; And
(6) sterilizing the filled semi-finished product at 85 to 100 ° C for 5 to 20 minutes, and then cooling to 30 to 40 ° C and packaging. [8] The method according to claim 1, wherein, in step (3), the mixed powder of eight vitamins contains vitamin A, vitamin B1, vitamin B2, vitamin B6, vitamin C, niacin, folic acid and vitamin E, To 60% by weight of the composition. Based on the total weight of the Moringa leaf extract beverage composition,
20 to 40% by weight of an extract of Moringa leaf extracted with 10 to 20% by weight of Moringa leaf powder based on the total weight of the extract;
0.05-0.3 wt% stevioside;
1 to 10% by weight of lemon concentrate;
0.08 to 0.10% by weight of a mixed powder of eight vitamins; And
A water extract of Moringa leaf characterized by containing water balance. [Claim 4] The method according to claim 3, wherein the mixed powder of the eight vitamins comprises 25-60% of the recommended daily amount of vitamin A, vitamin B1, vitamin B2, vitamin B6, vitamin C, niacin, folic acid and vitamin E, Wherein the meringue leaf extract beverage is added.