KR101438721B1 - Method for the production of dried dandelion powder and tea therefrom - Google Patents

Abstract

The present invention relates to a dry powder of dandelion dried by applying far-infrared rays and a dandelion tea containing the same. According to the method of the present invention, the dandelion dry powder having the maximum functionality of dandelion and the dandelion tea containing the same can be manufactured .

Description

FIELD OF THE INVENTION [0001] The present invention relates to a method for producing dandelion dried powder and dandelion tea,

The present invention relates to a dry powder of dandelion and a method for producing the dandelion tea containing the same, and more particularly, to a dry powder of dandelion dried by applying far-infrared rays and a dandelion car containing the same.

Dandelion (Taraxacum spp.) is a herbaceous plant of the Asteraceae family. It has been called Pongyoungyong since ancient times. It has been known as a phytochemical detoxification (heat and poisoning) ), And has been used for various inflammatory diseases such as acne, conjunctivitis, otitis media, and gastric ulcer. Dandelion has been recognized as a general flower rather than a herb, but recently its effectiveness has been scientifically proven to be effective in detoxifying dandelion against environmental hormones such as mercury, lead and heavy metals such as lead and dioxin.

Dandelion is rich in vitamin A and potassium, and its terpine component has antimicrobial, anti-inflammatory and anticarcinogenic properties. It also contains the flower extract's luteolin and luteolin-7-glucoside -glucoside has been reported to have antioxidative activity by inhibiting the activity of nitric oxide synthase, cyclooxygenase-2.

Dandelion roots contain taraxacin, inulin, and carotenoids, such as taraxathin, taraxol, triterpene, taraxasterol) are known to stimulate the digestive tract to facilitate digestion, improve liver function, promote bile secretion, and promote fat digestion.

In terms of safety in terms of food and medicinal use, dandelion is recognized as GRAS (generally recognized as safe), and since it has not been toxic since ancient times, it is not restricted in its usage and there is no record of side effects.

Recently, as the herb industry has been activated and the supply of hydroponic vegetables and sprouts grew, the dandelion has been widely used in dumplings and salad vegetables. However, it is an undeveloped material that has low recognition and has not been developed yet. Therefore, if a standardized and purposeful cultivation method is developed, the separation and identification of the active substance, the mechanism of pharmacological action of the active substance, and the development of processing technology, it can be a good food material.

The development of health functional materials and the market of functional foods using them are growing rapidly, but the systematic development of functional and processing products of dandelions as crops The foundation for research has not yet been established.

Korean Patent Publication No. 10-2010-0028190 (published on Mar. 12, 2010) discloses: "a step 1 in which the mouth and root are cleanly washed and completely dried in water flowing through the collected dandelion; And about 10 liters of water into a heating vessel and sealing the vessel; passing the condensed water generated by passing the water vapor evaporated during the heating through the cooler to the heating vessel at a temperature of 100 to 110 DEG C for 7 to 8 hours A step of heating the dandelion to a predetermined temperature, a step of heating the dandelion, a step of heating the dandelion in the dandelion, and a step of extracting the liquid from the dandelion using a centrifugal separator or an extruder, 5 steps of sterilizing and heating the mixed contents at a temperature of 100 to 110 DEG C for 3 hours in a state of being introduced into the container, and 6 stages of fermentation for 7 to 8 hours at a temperature of 60 to 70 DEG C A method of processing a dandelion and a dandelion juice "

In the present invention, it is desired to develop and provide a dandelion tea excellent in commerciality as a dandelion processed product.

The present invention provides a dried dandelion powder characterized in that far-infrared rays of 80 to 120 ° C are applied to the root of a dandelion. At this time, the drying is preferably performed for 0.5 to 2 hours.

Also, the present invention provides a dandelion tea characterized by containing dry dandelion powder which is dried by applying far-infrared rays at 80-120 ° C to the root of dandelion. At this time, the drying is preferably performed for 0.5 to 2 hours. The tea may be commercialized by putting the dried dry powder into a tea bag or the like.

In order to maximize the pharmacological action and antioxidant properties of dandelion, the present invention is to investigate the physicochemical properties and antioxidative effect of the drying method by far infrared ray drying method.

As a result of investigating the changes of phenolic compounds and antioxidation-related components in dandelion through far-infrared treatment, the content and activity of hot-air dried dandelion were higher than those of matured-treated samples. Phenol and total flavonoid contents were high.

The radical scavenging activity of DPPH was 2.7 ~ 3.3 times higher than that of hot - air dried dandelion. In addition, when the dried dandelion product was produced only by far-infrared ray irradiation, far-infrared irradiation at 98 ° C for 90 minutes was preferable for obtaining a high phenolic component and a functional component of dandelion.

According to the method of the present invention, dandelion dry powder and dandelion tea having maximized functionality (total phenol content, total flavonoid content, antioxidant activity) of the dandelion can be produced.

Figure 1 shows the brownness difference between AB, HD, FIR, S-HD and S-FIR. AB: shade, HD: hot air drying, FIR: far-infrared drying, S-HD: steam treatment for the first hour and hot air drying for 24 hours, S-FIR: steam treatment for the first hour and far-infrared drying for one hour.
Figure 2 shows the DPPH free radical scavenging activity of dry dandelion according to various drying types. Ambient: shade, HD: hot air drying, FIR: far-infrared drying, S-HD: steam treatment for the first hour and hot air drying for 24 hours, S-FIR: steam treatment for the first hour and far-infrared drying for one hour.
FIG. 3 shows the measurement results of DPPH free radical scavenging ability of dried dandelion according to far infrared ray irradiation time. * FIR: Far infrared ray drying.

Hereinafter, the present invention will be described in more detail with reference to the following examples. However, the scope of the present invention is not limited to the following embodiments, and includes modifications of equivalent technical ideas.

[ Example  1: Preparation of the dandelion extract of the present invention under various conditions]

For the experiment, dandelion grown in Yanggu, Gangwon-do in 2012 was purchased and used as a sample. The dandelion roots were washed and the water was removed. Then, hot air and far infrared ray drying were performed using a hot air dryer and a far infrared ray dryer (Korea Energy Technology Co., Seoul, Korea).

The hot air drying conditions were 80 ° C, 100 ° C and 120 ° C for 24 hours, and the far infrared ray drying conditions were 80 ° C, 100 ° C and 120 ° C for 1 hour. In addition, a sample subjected to a wet treatment for 1 hour before hot air drying or far infrared ray drying was also prepared as an example sample.

After the samples were dried, 200 ml of 80% methanol was added to 2 g of dandelion powder, and the mixture was repeatedly extracted twice at 80 ° C for 2 hours by reflux cooling to obtain an extract. Each extract was filtered under reduced pressure on a filter paper (Whatman No. 2), concentrated under reduced pressure at 40 ° C in a rotary vacuum evaporator (Eyela N-100, Tokyo, Japan) and lyophilized to be used as a sample for the following experiment.

[Experimental Example 1: Observation of chromaticity change by drying condition]

One of the important factors affecting sensory quality is the color of food. Browning substances produced in various processing processes such as heat treatment may exhibit various functionalities. It is known that browning substances are mainly formed by polymerization reaction of sugars and amino acids during heat treatment. Generally, it is known that as the temperature and heating time of heat treatment becomes longer, the soluble components related to browning are decreased and the production of browning substance is increased. In addition, some of the browning substances produced in the heat treatment process may increase the antioxidant activity.

The lightness (L), redness (a) and yellowness (b) of the dried dandelion powder crushed in this experiment were measured using a colorimeter (Minolta CR-10, Osaka, Japan) The color difference of the prepared samples is shown.

The lightness (L), redness (a), and yellowness (b) values of the shrine powder used as a control group were 86.9, -1.0, 14.0.

The lightness value (L) of the hot-air dried dandelion powder was 83.7 at 80 ° C, 73.1 at 100 ° C and 57.9 at 120 ° C, and decreased with increasing drying temperature. Redness at 80 ° C, 100 ° C and 120 ° C (a) values are increased to 0.0, 6.3, and 11.3, respectively. The values of yellowness (b) were 18.4, 29.6 and 27.7, respectively, which increased to 100 ℃ and then decreased slightly at 120 ℃.

The luminosity value (L) of far - infrared dried dandelion powder decreased remarkably with increasing temperature at 80 ℃, 100 ℃ and 120 ℃ at 75.9, 45.6 and 33.7, respectively. The value of redness (a) , 12.5, and 6.7, which were similar at 80 ° C and 120 ° C, but showed high redness at 12.5 ° C at 100 ° C. The value of yellowness (b) decreased at 24.0 at 80 ° C, 23.8 at 100 ° C and 12.2 ° C at 120 ° C (Table 1, Fig. 1).

[Table 1]

Changes in the chromaticity values of dried dandelion samples

1) L : Degree of whiteness (0 black ↔ +100 white), a: Degree of redness (-80 green ↔ +100 red)

2) HD: 24 hour hot air drying.

3) FIR: 1 hour far-infrared drying.

4) S-HD: Treatment of steaming for 1 hour and drying for 24 hours.

5) S-FIR: treatment of steaming for 1 hour and drying of far-infrared for 1 hour.

On the other hand, Fig. 1 shows the brownness difference between AB, HD, FIR, S-HD and S-FIR. AB: ambient, HD: hot air drying, FIR: far-infrared drying, S-HD: steam treatment for the first hour and hot air drying for 24 hours, S-FIR: steam treatment for the first hour and far- .

[Experimental Example 2: Investigation of Total Polyphenol and Total Flavonoid Content by Drying Type]

 (1) Difference in total polyphenol content

The content of total phenolic compounds was measured by slightly modifying the Folin-Denis method using the phenomenon that the phenolic material reacted with phosphomolybdate and showed blue color. In other words, 0.2 ml of the extract was taken in a test tube and 1.8 ml of distilled water was added to make 2 ml. Then, 0.2 ml of 1 M Folin-ciocalteau phenolreagent was added, mixed well and left at room temperature for 3 minutes. After 3 minutes, 0.4 ml of a saturated solution of 10% Na ₂ CO ₃ was added and mixed, and 1.4 ml of distilled water was added thereto to make a total of 4 ml. The mixture was allowed to stand at room temperature for 1 hour and the absorbance of the supernatant was measured at 725 nm. The total polyphenol compounds were determined from standard curves prepared using tannic acid (Hagerman A, Harvey-Mueller I, and Makkar HPS (2000) Quantitative analysis of tannins in tree folio a laboratory manual. FAO / IAEA Vienna).

The polyphenol content of each dry condition was as shown in Table 2. The ambient polyphenol content of the control group was 9.4 mg / g, 11.15 mg / g at 80 ° C, 17.22 mg / g at 100 ° C, and 33.43 mg / g at 120 ° C in the hot air dried dandelion And increased polyphenol content with increasing drying temperature.

In the far-infrared dried dandelion, the shrub dandelion showed 7.89 mg / g polyphenol content, and the content was 12.73, 27.01, and 45.20 mg / g at 80, 100 and 120 ℃, respectively. Far-infrared drying showed the increase of polyphenol content as the drying temperature increased as in the hot-air drying. Even at the same temperature condition, far-infrared drying showed higher polyphenol content than hot-air drying.

The content of polyphenols in the matured-treated dandelion was 5.5 mg / g in the shade control, and the content of dandelion dried by hot air was 7.46, 7.68, and 9.13 mg / g, the content of polyphenol increased with increasing temperature. However, the content of polyphenols in dandelion dried by far infrared rays was 9.61, 8.69 and 7.59 mg / g at 80, 100 and 120 ℃, respectively.

The polyphenol content of far-infrared dried dandelion showed higher contents at all temperatures than other drying treatments, and the polyphenol content of far-infrared dried dandelion at 120 ° C was the highest at 45.20 mg / g .

 (2) Total flavonoid content

To the total flavonoid content, 0.1 ml of 10% aluminum nitrate solution and 0.1 ml of 1 M potassium acetate solution were added to 0.5 ml of the extract, 4.3 ml of 80% ethanol was added to a total of 5 ml, For 40 minutes, and the absorbance was measured at 415 nm. At this time, the standard calibration curve was prepared using quercetin (Park CK, Jeon BS, Yang JW (2003), The chemical components of Korean Ginseng. Food Ind. And Nut 8: 10-23).

The flavonoid content of the control group was 1.18 mg / g in hot air dried dandelion, and the contents of 1.20, 1.45 and 3.48 mg / g were found at 80, 100 and 120 ℃, respectively. As the content of polyphenol increased, the content of flavonoid increased with increasing drying temperature.

In the far-infrared dried dandelion, the shade control group showed a content of 1.21 mg / g, 1.50 mg / g at 80 ° C, 3.46 mg / g at 100 ° C and 7.59 mg / g at 120 ° C, And the content of flavonoid was higher than that of hot air drying.

The content of flavonoids in the matured dandelion was 1.08 mg / g in sham control group, and the flavonoid content of dandelion dried in hot air was 1.36, 1.25 and 1.34 mg / g at 80, 100 and 120 ℃, respectively. The content of flavonoids of Dandelion dried by far infrared rays after mixing was 1.29, 1.28 and 1.24 mg / g at 80, 100 and 120 ℃, respectively. The content of flavonoids was also similar to that of polyphenols. The far infrared ray treatment group showed the highest content and the far infrared ray drying at 120 ° C showed the highest flavonoid content (7.59 mg / g) (Table 2).

[Table 2]

Total Polyphenol and Total Flavonoid Content by Drying Type

1) HD: 24 hour hot air drying.

2) FIR: Far infrared ray drying for 1 hour.

3) S-HD: treatment of steaming for the first hour and hot air drying for 24 hours.

4) S-FIR: treatment of steaming for 1 hour and drying of far-infrared for 1 hour.

[Experimental Example 2: Investigation of Total Polyphenol Contents and Total Flavonoid Content with Far Infrared Irradiation Time]

 (1) Total polyphenol content according to far infrared irradiation time

The total polyphenol content of dandelion was 0.28 mg / g in ambient, while the total polyphenol content of dandelion was 32.51 mg / g in 60 minutes, 39.51 mg / g in 90 minutes, The concentration of polyphenol was increased as the irradiation time of far infrared rays increased (Table 3).

 (2) Total flavonoid content according to far infrared irradiation time

The highest content was found at 0.42 mg / g of ambient, 0.58 mg / g of hot air dried product, 2.48 mg / g of dandelion treated with 120 minutes of far infrared rays, which was 5.9 times higher than that of shade and 4.3 times Respectively.

The flavonoid contents of Dandelion treated with far infrared rays for 60min and 90min were 1.42 and 2.07 mg / g, respectively. The content of flavonoid increased with time of far-infrared ray drying time (Table 3).

[Table 3]

Total polyphenol content and total flavonoid content according to far infrared ray treatment time

1) FIR: Far infrared ray drying treatment at 98 ℃.

2) Heat treatment: Hot air drying treatment at 98 ℃.

[Experimental Example 3: Measurement of DPPH (Diphenylpicrylhydrazyl) free radical scavenging activity]

 (1) Measurement of DPPH free radical scavenging activity by hot air drying conditions

Natural antioxidants and antioxidant enzymes are not only high value added as useful substances, but they also play an important role in understanding defense mechanisms against environmental stress. In general, there are various methods for measuring antioxidative activity against a specific substance. Among them, the DPPH free radical scavenging activity method is a relatively simple and large-scale method. This material is a relatively stable compound among the radical-bearing substances, and is developed into a purple color in methanol solution. However, when a substance having an antioxidant activity is encountered, the antioxidant is decolorized by scavenging the DPPH free radical. The antioxidant activity can be easily measured using this advantage, and the antioxidant activity is highly related to the actual antioxidant activity.

To determine the antioxidative activity by DPPH, 1 ml of dandelion extract was added, 4 ml of 0.15 mM DPPH methanol solution was added, and the mixture was vortexed and homogeneously mixed. The mixture was allowed to stand at room temperature for 30 minutes and absorbance was measured at 517 nm. The DPPH free radical scavenging activity (%) was expressed as a percentage difference between the absorbance of the sample and the sample without addition.

[Equation 1]

DPPH free radical scavenging ability (%) = [(1-A / B)%] (where A: absorbance of sample, B: absorbance of control)

The DPPH free radical scavenging activity of the dandelion extracts according to the drying conditions was as shown in FIG. DPPH free radical scavenging activity of hot-air dried dandelion showed 3.79% scavenging activity in sham control group, but it was 5.35% at 80 ℃, 14.94% at 100 ℃ and 34.19% at 120 ℃. As the drying temperature increased, the radical scavenging activity was also increased. It was found that the drying group at 120 ℃ showing the highest scavenging activity was about 9 times higher than that of shade.

The radical scavenging activity of DPPH radical scavenging activity of far - infrared dried dandelion showed 3.2% of scavenging activity in the shade control group, 12.98% at 80 ℃ far infrared drying, 35.29% at 100 ℃ drying and 78.47% at 120 ℃ drying. As far as drying temperature was concerned, high - scavenging activity was observed in far infrared ray drying. The scavenging activity of the far infrared ray 120 ° C drying showed the highest scavenging activity about 25 times as compared with that of the shade. The DPPH free radical scavenging activity was about 2.3 times higher than that of 120 ℃ hot air drying.

The DPPH free radical scavenging activity in the matured dandelion showed somewhat low scavenging activity and 2.2% scavenging activity in the shaded control group. In the case of dandelion after drying, the scavenging activity was 2.65% at 80 ° C, 2.54% at 100 ° C and 3.75% at 120 ° C. As the drying temperature increased, the scavenging activity increased, It was not big.

In the far - infrared dried dandelion after the boiling, 3.79% at 80 ℃, 3.49% at 100 ℃ and 3.34% at 120 ℃ showed slightly higher scavenging activity than the shade. However, the increase was not significant, and it was found that the scavenging activity decreased slightly as the steam temperature increased, as opposed to dandelion after hot - air drying.

As a result, the radical scavenging activity of DPPH was higher than that of hot - air and matured dandelion. From this, it can be confirmed that antioxidant ability can be improved by far-infrared ray treatment.

Figure 2 shows the DPPH free radical scavenging activity of dry dandelion according to various drying types. Ambient: shade, HD: hot air drying, FIR: far-infrared drying, S-HD: steam treatment for the first hour and hot air drying for 24 hours, S-FIR: steam treatment for the first hour and far-infrared drying for one hour.

 (2) Investigation of DPPH free radical scavenging ability according to far infrared irradiation time

DPPH free radical scavenging ability of dandelion by dry time was very low at 3.27% in shade and 21.12% in hot air dried product. On the other hand, DPPH free radical scavenging activity of DPPH free radical scavenging at 98 ℃ far infrared ray showed 57.42% at 60 min, 61.26% at 90 min and 70.08% at 120 min. It was found that DPPH free radical scavenging ability increases with increasing far infrared irradiation time. From the above results, it was found that the antioxidant ability can be improved by increasing the processing time of far-infrared rays (Fig. 3).

Meanwhile, FIG. 3 shows the measurement results of DPPH free radical scavenging ability of dried dandelion according to far infrared irradiation time. * FIR: Far infrared ray drying at 98 ℃.

Claims (4)

delete delete The dandelion tea for antioxidation according to claim 1, wherein the antioxidant dandelion carcass contains the dry powder of dandelion dried at 1 to 2 hours by applying far infrared rays at 80 to 120 ° C to the root of the dandelion. delete

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