KR101422335B1 - Preparing method of godulbaki beverage - Google Patents

Abstract

The present invention provides a tea beverage manufacturing method using a rhizome that minimizes specific bitter taste of rodents through the processing of rodents and makes DPPH radical scavenging ability and nitrite scavenging ability excellent while containing a large amount of a phenol compound as an active ingredient have.
To this end, the method for manufacturing a tea beverage using the soliton of the present invention comprises: a step of vaporizing the solids; Drying and drying the steamed ladle; Mixing the roasted rodents with water at a predetermined ratio, and extracting the mixture at a predetermined temperature and time.

Description

TECHNICAL FIELD [0001] The present invention relates to a tea beverage manufacturing method using a roasted tea beverage,

More particularly, the present invention relates to a process for preparing tea beverages using a rodent, and more particularly, to a process for producing a tea beverage by using a process for producing a tea beverage, which comprises minimizing the bitter taste possessed by the rodents through processing of the roasted roots and containing DPPH radical scavenging ability and nitrite scavenging ability The present invention relates to a tea beverage manufacturing method using a rod nut to make it better.

Rhizomes are two-year-old grasses of the dicotyledonous plants, and they are grown in the farms near the mountains and fields. Generally, it is known that garlic has a potent effect on coldness, coldness, stopping diarrhea and calming boogie. It is also known to have the effect of fever, detoxification, dryness, hematopoiesis, and exanthema, and cooling the lungs.

Also, rodents are useful substances contained in whole plants and have been reported to be present in the presence of an ixerin Z and an 11,13? -Dihydroxerin Z (Suh JY et al .; Arch, Pharm Res. 2002,25, p 289-292).

In addition, Patent Registration No. 844161 (titled "Natural antioxidants separated from roots and stems and leaves and their separation method") discloses a natural antioxidant substance, icrelinoside, contained in roots.

As mentioned above, rodents are plants containing effective ingredients such as antioxidants. When they are used as food, they are usually eaten only in the form of kimchi. This is the situation in which kimchi is roasted by the usual method of soaking kimchi.

The inventors of the present invention found that, when studying rodents, a large amount of phenol compounds was contained in rodents, and DPPH radical scavenging ability and nitrite scavenging ability were also found.

Polyphenol materials widely present in plants are known to play an important role in antioxidative and defense mechanisms of plant and human body. Generally, a phenolic compound is a substance having an aromatic ring substituted with one or two or more hydroxyl groups, and includes phenolic acid, coumarin, flavonoid, Tannins, and their physicochemical properties and physico-chemical properties differ depending on their structure. These phenolic materials give the plant a special color and act as a substrate for the oxidation-reduction reaction, protecting the plant itself by preventing the attack of microorganisms.

It is theorized that oxidative metabolic by-products caused by active oxygen species such as hydroxyl radicals, superoxide radicals, hydrogen peroxide and the like, which are the causes of aging and diseases of adult diseases, are important in living organisms. Has a fundamental self-defense mechanism for the injury of reactive oxygen species in the process of generating energy required for life support. Among the methods of measuring the antioxidant activity, the electron donating ability measurement can indirectly measure the degree of inhibition of free radical formation by donating electrons to oxidative free radicals involved in the lipid peroxidation chain reaction.

Nitrates are reduced to nitrite by the action of nitrate reductase, reducing bacteria, etc. in the plant body, in digestive organs and in the process of storage of plants. When a large amount of nutrient-rich food is consumed, nitrite is easily produced in nitroso reactions with secondary and tertiary amines present in monocotyledonous foods, medicines and pesticides, and in acidic conditions in the stomach, Nitrosamine is produced in the body by diazolalkane (C _n H _2n N ₂ ), nucleic acid, protein or cellular components are alkylated to cause cancer and nitrite itself is toxic, It oxidizes hemoglobin in blood and causes methemoglobinemia.

The inventors of the present invention have found that, through the processing of the rosemary, the specific bitter taste of rosemary is minimized and the DPPH radical scavenging ability and nitrite scavenging ability The present invention has been accomplished by developing tea beverages using stones.

It is an object of the present invention to provide a tea beverage manufacturing method using a rhubarb which is excellent in DPPH radical scavenging ability and nitrite scavenging ability while minimizing specific bitter taste of rodents through the processing of rosemary, .

The present invention relates to a process for the treatment of volatiles, Drying and drying the steamed ladle; Mixing the roasted rodents with water at a predetermined ratio, and extracting the mixture at a predetermined temperature and time.

The lemon tea beverage according to the present invention can be processed not only in a conventional method for prolonged water treatment but also in a processing process to minimize bitter taste while reducing processing cost and time, It has an excellent effect of eliminating nitrite and nitrite, thereby minimizing aging and improving human health.

The tea beverage manufacturing method using the rodents of the present invention will be described in detail for each step.

First, it is washed well in flowing water and then steam (steam) is used at normal temperature of 100 ° C. The steam treatment time is preferably 30 seconds to 1 minute and 30 seconds. Generally, in order to remove the bitter taste of kimchi (mainly kimchi), it is soaked in brine for 24 to 48 hours and then rinsed. However, this process is not suitable because, when the processed product is manufactured commercially, the stalks contain a large amount of water, which makes it difficult to process and the oil component may be lost. Therefore, in the present invention, by using the steam heating used in the process of manufacturing garuda, steam can be minimized to minimize the bitter taste, so that a large amount of raw materials can be saved and the processing time can be minimized, so that mass production of processed foods using the garuda .

In addition, the number of times of vapor (heat treatment) treatment of the rodula is preferably twice. If the number of times of the steam treatment is less than 2 times, the bitterness tends to be somewhat remained, and the degree of preference can be reduced. If the number of times of steam treatment is more than 2 times, the content of the active ingredient decreases, and the cost increase and quality deterioration may be caused.

The steamed solids are then dried. The drying is most preferably a hot air drying (dryer).

Then, the dried rhododendrons are roasted for a suitable time in the scent for adding a flavor to the scent. At this time, the temperature of the aroma is preferably 140 ° C to 200 ° C, and the roasting time is preferably 2 to 5 minutes.

When the time is less than 2 minutes, the polyphenol content is reduced and the flavor of the palatable flavor is decreased. When the time exceeds 5 minutes, there is a problem of decreasing the taste and flavor.

At this time, the roasting temperature is preferably 140 to 200 ° C. If the temperature is less than 140 ° C, the frying time is prolonged and the poor taste does not survive. If the temperature exceeds 200 ° C, the material is partially burned without additional benefit, thereby deteriorating the quality of the product. There is a problem that only cost increases. A more preferred temperature is 150 to 170 占 폚.

Then, the processed lobsters are mixed with water, and the mixture is extracted at a predetermined temperature and time to prepare a tea beverage. At this time, the mixing ratio of the molar mixture and water is preferably 1: 200-1000 on a weight basis. If the mixing ratio of the rodents and water is less than 1: 200, the pungent taste tends to be strong and the pungent taste is deteriorated. When the mixing ratio is more than 1: 1000, the taste and flavor are weak. It is more preferable that the mixing ratio of the processed corundum and water is 1: 250 to 500.

Here, it is preferable to extract the mixture at 60 to 80 DEG C for 3 to 7 minutes at the time of extraction. There is a problem in that the amount of extracted polyphenol is small when extracted at a temperature lower than 60 DEG C, and when the temperature is higher than 80 DEG C, there is no significant difference in the amount of extracted polyphenol, which is inefficient. Furthermore, when the extract is extracted in less than 3 minutes, the taste and flavor are weak.

Hereinafter, the tea beverage manufacturing method using the bulb of the present invention will be described in more detail with reference to the following examples.

≪ Example 1 >

The roots grown in the farmhouse of Suncheon city, Jeollanam - do were prepared and washed. The washed solids were steamed twice for 30 seconds. The steam-treated bullhorns were subjected to hot air drying. The dried solids were roasted at 150 DEG C for 3 minutes and then extracted at 70 DEG C for 5 minutes. The processed lemon tea drink after the extraction process was obtained.

≪ Example 2 >

The roots grown in the farmhouse of Suncheon city, Jeollanam - do were prepared and washed. The washed solids were steamed twice for 1 minute. The steam-treated bullhorns were subjected to hot air drying. The dried solids were roasted at 150 DEG C for 3 minutes and then extracted at 70 DEG C for 5 minutes. The processed lemon tea drink after the extraction process was obtained.

≪ Comparative Example 1 &

A processed lemon tea beverage was obtained in the same manner as in Example 1, except that the washed lobules were dried without being steam-treated.

≪ Comparative Example 2 &

A processed lemon tea beverage was obtained in the same manner as in Example 1, except that the dried lobsters were not roasted.

The following tests were carried out using the processed lobster tea beverages prepared in Examples and Comparative Examples, and the results are shown in the table.

≪ Test Example 1 > Measurement of total phenol compound content

The total phenolic compound content was analyzed according to the Folin-Denis method. After preparing 1 mg / ml of the samples prepared in Examples 1 and 2 and Comparative Examples 1 and 2, 3 ml of distilled water was added to 1 ml of the sample solution, 1 ml of Folin &Ciocalteau's phenol reagent was added, (Shaking bath). After 5 minutes, 1 ml of a saturated solution of NaCO _{3 was} added, and the mixture was allowed to stand at room temperature for 1 hour. Then, the absorbance was measured with a spectrophotometer (UV-1650PC, SHIMADZU) at 640 nm. The contents of phenolic compounds were determined by using calibration curves of catechin, tannic acid and chlorogenic acid.

For each phenolic acid content, extracts and fractions were prepared from each sample and then filtered with a membrane filter (0.45 μm). The filtrate was analyzed by injecting it into HPLC (Waters 2695, USA).

Phenolic acid quantitative analysis conditions

HPLC: Waters 2695

Detector: Waters 2996, 280 nm

Column: SunFire C18 (4.6 x 150 mm)

Mobile Phase A: 98% water, 2% glacial acetic acid in 0.018 M ammonium acetate,

Mobile Phase B: 70% solvent A and 30% organic solution

Organic solution: 82% methanol, 16% n-butanol, 2% glacial acetic acid in 0.018 M ammonium acetate

Flow rate: 1 ml / min

Linear gradient condition:

- 0.0 to 1.0 min isocratic at 10% solvent B

- 1.0 to 71.0 min linear gradient from 10% to 90% solvent B

- 71.0 to 81.0 min linear gradient from 90% to 10% solvent B

Total phenol compound contents (占 퐂 / ml) Example 1 146.9 Example 2 151.4 Comparative Example 1 96.4 Comparative Example 2 115.0

Phenolic acid Example 1 Example 2 Comparative Example 1 Comparative Example 2 3-Hydroxycinnamic acid 0.445 0.512 0.447 0.214 Caffeic acid 2.568 2.082 1.634 Chlorogenic acid 28.878 27.678 2.165 23.745 Ferulic acid 0.537 0.559 Quercetin dihydrate 5.346 5.815 6.241 5.710 Routine 1.297 1.358 2.587 Salicylic acid 0.737 4.209 0.430 Syringic acid 1.903 2.170 0.780 o-Coumaric acid 0.499 0.626 0.316 0.923 p-Coumaric acid 0.209 0.257 0.119

As can be seen from Tables 1 and 2, it was confirmed that the processed gravy tea beverages of Examples 1 and 2 contain a larger amount of phenolic compounds than the processed gravy tea beverages of Comparative Examples 1 and 2. [

≪ Test Example 2 > DPPH radical scavenging ability test

Antioxidant activity of each extract was measured by hydrogen electron donating ability by Choi et al. Dissolve samples of various concentrations in a methanol (or DMSO) solvent, mix 900 μL of DPPH solution (100 μM) and 100 μL of each sample and stir. The mixed sample was reacted in a dark place for 30 minutes and absorbance was measured at 517 nm. The hydrogen electron donating ability was calculated by repeating each experiment three times and then calculating the degree of decrease in absorbance of the control.

An = (A ₀ -A) / A ₀ * 100

An: Antioxidant activity against DPPH radical scavenging activity (%)

A ₀ : Absorbance of DPPH solution without added sample

A: The absorbance of DPPH in the reaction solution and the absorbance of the sample

DPPH radical-scavenging
activity,% of control Example 1 777.7 Example 2 968.6 Comparative Example 1 4802.1 Comparative Example 2 1098.0

As can be seen from Table 3, the processed corn steep tea beverages of Examples 1 and 2 were found to have higher DPPH radical scavenging activity than the processed corn steep liquor of Comparative Examples 1 and 2.

Test Example 3 Nitrite scavenging ability test

The nitrite scavenging activity of the sample extract was measured by adding 40 μl of sample extract and 140 μl of 0.1 N HCl (pH 1.2), 0.2 M citrate buffer (pH 4.2) or 0.2 M citrate buffer (pH 6.0) to 20 μl of 1 mM NaNO ₂ And the volume was adjusted to 200 μl. The reaction solution was reacted in a constant temperature water bath at 37 ° C for 1 hour, and then 1000 μl of 2% acetic acid and 1% of a Griess reagent (1% sulfanilic acid and 1% naphthylamine prepared by 30% acetic acid) , Prepared immediately before use), and the mixture was well mixed. The mixture was reacted at room temperature for 15 minutes with blocking of light, and the absorbance at 520 nm was measured to determine the nitrite scavenging ability as follows.

N (%) = [1- (A-C) / B] 100

N: nitrite scavenging ability

A: absorbance of 1 mM NaNO ₂ added sample after standing for 1 hour

B: absorbance of 1NaNO ₂

C: absorbance of control

Nitrite scavenging activity,% of control Example 1 57.8 Example 2 55.2 Comparative Example 1 32.6 Comparative Example 2 44.6

As can be seen from Table 4, the processed corn steep tea beverages of Examples 1 and 2 were found to have higher nitrite scavenging activity than the processed corn steep tea beverages of Comparative Examples 1 and 2.

Hereinafter, the processed beef tea beverages of Examples 1 and 2 and the processed bean beverage beverages of Comparative Examples 1 and 2 were subjected to sensory evaluation and evaluated.

The sensory test was performed on a total of 100 subjects with 20 children (10 boys and girls), 20 juveniles (10 boys and girls), 20 general mothers, 20 adult boys and 20 ordinary people over 65 years The five point symbol scale method was used to distinguish between fragrance, flavor, and preference, which is 1 point very bad, 2 points worse, 3 points moderate, 4 points good, and 5 points very good.

The results are averaged and shown in Table 4 below.

division color incense flavor Likelihood Example 1 4.3 4.2 4.7 4.2 Example 2 4.2 4.4 4.6 4.3 Comparative Example 1 3.5 3.4 3.3 3.2 Comparative Example 2 3.2 2.9 3.1 3.1

As shown in Table 5, it can be seen that Examples 1 and 2, which are barley tea beverages manufactured according to the present invention, are far superior to those of Comparative Examples 1 and 2. Particularly, they are produced through Comparative Example 1 and Comparative Example 2 Considering that the grape tea drink is insufficient to adapt to the taste of the general public, the merchandise of the drink of tea beverage prepared by the present invention is also high.

While the present invention has been described in connection with certain exemplary embodiments, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, is intended to cover various modifications and equivalent arrangements included within the spirit and scope of the appended claims.

Claims (5)

Steaming the rodents at 100 DEG C for 30 seconds to 1 minute 30 seconds;
Drying the roasted seedlings at 140 to 200 DEG C for 2 to 3 minutes; And
And mixing the roasted roots with water at a ratio of 1: 200 to 1000 based on the weight of water and then extracting at 60 to 70 ° C for 3 to 7 minutes. delete delete delete delete