KR101454436B1 - Manufacturing method of a mugwort tea which has improved flavor and functionality - Google Patents

Abstract

The present invention relates to a mugwort tea having improved antioxidative activity and sensory properties. The present invention relates to a method for harvesting mugwort, removing the harvested mugwort algae, packing the mugwort, Aging at 50 to 60 ° C, and roasting the aged wormwood at 100 to 120 ° C for 10 to 15 minutes so that the water content becomes 5 to 10% by weight.

Description

Technical Field [0001] The present invention relates to a mugwort tea having improved flavor and functionality,

The present invention relates to mugwort tea having improved antioxidative activity and sensory properties, and more particularly, to a method for preparing mugwort tea by aging mugwort collected at high temperature in a sealed condition.

The present invention relates to mugwort tea having improved antioxidative activity and sensory properties, and more particularly, to a method for preparing mugwort tea by aging mugwort collected at high temperature in a sealed condition.

Artemisia princeps ) is a perennial plant belonging to the Asteraceae family. There are more than 200 - 300 species in Korea. In oriental medicine and folk remedy, it uses pharmacological action of mugwort for abdominal pain, lower fever, dyspepsia, chronic hepatitis, enteritis, bronchitis, rheumatism, indigestion, poor circulation, anemia, eczema, asthma, pain, hemostasis, have. In particular, drinking with mugwort tea can be effective for cell senescence, promotion of lipolysis, atherosclerosis, hyperfunction of liver, gastric ulcer, hypotension, cold, cough, headache, antibacterial, , Korean Journal of Food Science and Nutrition 13 (5), 490-505). Functional components contained in mugwort include antioxidant phenolic compounds and antioxidant cineol, camphor, and other essential oils. Eupatilin, jaceosidin, thujone, which is known as anticancer, (2004), Korean Society of Crop Science, 49 (6), 452-456).

The main uses of mugwort include liquid extraction tea, ring, liquor, confectionery, detergent, and moxibustion. Particularly, the results of research and development to be used in the form of tea include "a method of producing fermented mugwort tea using lactic acid bacteria" (Korean Patent Registration No. 10-0844185), "a method of producing highly antioxidant mugwort tea" (Korean Patent Registration No. 10-079981) However, there was no research to produce mugwort tea by the method of aging at high temperature.

On the other hand, the present inventors have attempted to develop mugwort tea for the development and commercialization of a mugwort (natural mugwort) native to the South Sea region as a functional resource plant for food. However, when the natural mugwort is manufactured by a method such as natural drying, There was a problem that the preference was lowered because of the bitter taste and the negative feeling to general consumers.

Accordingly, it is an object of the present invention to provide a mugwort tea having improved functionality and sweetness, such as antioxidant activity, and improved palatability by matured mugwort at a high temperature for a short period of time. That is, the present invention aims to provide a mugwort tea having high antioxidant activity as well as being able to be taken by anyone, male and female, by increasing palatability of mugwort.

In order to achieve the above object, the present invention relates to a method for producing a mugwort, comprising the steps of harvesting mugwort, removing the harvested mugwort, removing the foreign matter, wrapping it in Korean paper, And frying the aged wormwood at 100 to 120 DEG C for 10 to 15 minutes so that the moisture content is 5 to 10 wt%.

The present invention relates to a mugwort which is known to be effective for abdominal pain, lower fever, indigestion, chronic hepatitis, enteritis, bronchitis, rheumatism, indigestion, poor circulation, anemia, eczema, asthma, pain, hemostasis, By manufacturing mugwort tea, it is possible to increase the functionality such as antioxidant activity compared with that before ripening, and by removing the strong fragrance and dirt of mugwort due to high temperature aging, mugwort tea with increased palatability is manufactured and commercialized as a health food It is possible to create demand and create high added value, and contribute to the improvement of public health.

Hereinafter, the present invention will be described in more detail with reference to examples. However, these embodiments are for illustrative purposes only and the scope of the present invention is not limited by these embodiments.

The present invention relates to a method of harvesting wormwood; Removing the harvested mugwort debris and the like, sealing and aging the mugwort so that the air does not pass through; And roasting the aged mugwort at a high temperature to dry it.

The mugwort used in the present invention can be used either as young mugwort or mature mugwort. In order to mass-produce the mugwort at low cost, it is preferable to use mugwort collected at the end of June.

It is preferable to seal it so that the air does not pass through it, and it is preferable to seal it in a container to prevent evaporation of moisture, and then to mature at high temperature . At this time, it is preferable that the aging temperature is 50 to 60 ° C. When the aging temperature is lower than 50 ° C, problems such as the growth of fungus occur. If aged at a temperature higher than 60 ° C, And the antioxidant capacity may be lowered. In addition, since it is possible to produce a mugwort tea having a lower flavor and taste by minimizing the evaporation of water during the high-temperature ripening process, it is preferable that the mugwort, which is a raw material, is put in a container and aged while air tightly sealed.

Next, the present invention may further include a step of selecting high-temperature aged wormwood. For example, when young wormwood is used as a raw material, it can be used as it is because it is soft. However, in the case of mature wormwood collected at the end of June, it takes a lot of time for the stem portion to be hard, It is preferable to use only the leaf (leaf part) selectively. That is, in order to make aged mugwort as a car, the lignified stem part is removed and only the leaf part is prepared.

Then, the selected raw materials are roasted at high temperature and dried. At this time, the selected mugwort is roasted at 100 to 120 ° C, preferably 120 ° C to dry the mugwort so that the water content is less than 10% by weight, preferably 5 to 10% by weight, more preferably 8% by weight. At this time, it is preferable to roast for 10 to 15 minutes at 100 to 120 ° C so as to contain appropriate moisture. If the water content of the mugwort tea is too high, storage and distribution problems may occur.

Hereinafter, a mugwort tea manufacturing method according to an embodiment of the present invention will be described.

[ Example  One] Mugwort tea  Produce

Use mugwort harvested at the end of June as a raw material, remove foreign matter, and wrap it in Korean paper. Thereafter, the packed raw materials were placed in a stainless steel container, sealed at a temperature of 60 ° C for 14 days under high-temperature aging conditions to prevent water evaporation. That is, the samples were aged at 0, 3.5, 7, and 14 days, and samples were taken over time. The leaves were removed and the mugwort tea was prepared by roasting at 120 ° C for 10 to 15 minutes.

On the other hand, the mugwort tea produced in the same manner as in Example 1 had a mellow flavor in which the coarse and bitter taste of mugwort was removed, the sweetness was harmonized, and the cooling sensation remained in the mouth as compared with the ordinary mugwort tea not matured at high temperature. Whether or not the palatability and the functionality were improved as described above can be confirmed by the following examples and sensory evaluation.

[ Example  2] Mugwort tea  Extract ( Solution ) Physicochemical properties

2 g of the mugwort tea prepared in Example 1 were weighed and then extracted with 100 ml of distilled water at 60 ° C and 95 ° C for 2 minutes, respectively. The soluble solids content, pH and browning (OD ₄₂₀ ) at 420 nm were measured. The measurement results are shown in Table 1 below. The reason for the extraction using distilled water at 60 ° C and 95 ° C is to take into consideration the temperature of interest in order to drink mugwort tea.

The solids content of the sample extract was measured by using an infrared moisture meter and the value was calculated from the rest at a value of 100. The pH was measured with a pH meter (Model 720, Thermo Orion, Waltham, MA, USA) and the absorbance was measured by absorbance at 420 nm using a spectrophotometer.

[Table 1] According to aging time and extraction temperature Mugwort tea Bath Soluble solids , pH , Browning degree

As shown in Table 1, soluble solids content and browning were increased with aging time and extraction temperature of the liquid. The pH decreased as the aging time elapsed and the extraction temperature of the bath liquid increased. It is thought that as the ripening proceeds at high temperature, the tissue is broken by heat or self enzyme, and the elution of the component becomes easy. Here, when the content of the soluble solid content is large, it means that much of the functional substance is eluted. Therefore, according to the present invention, when mugwort, which is a raw material, is matured at 60 ° C for 3 to 7 days, it will be able to take more functional materials.

[ Example  3] Mugwort tea  The reducing sugar content of the extract

2 g of mugwort tea prepared according to Example 1 was weighed and the reducing sugar content in the extracts extracted with 100 ml of distilled water at 60 ° C and 95 ° C for 2 minutes was as shown in Table 2.

The reducing sugar is colorimetric by DNS (3,5-dinitrosalicylic acid) (Miller 91959). Anal. Chem. 31, 426-428). 3 mL of the DNS reagent was added to 1 mL of the extract, heated at 97 ° C for 15 minutes, cooled in ice water, and then absorbance was measured at 570 nm. The absorbance was then calculated from a standard calibration curve prepared using glucose as a reference material.

[Table 2] According to aging time and extraction temperature Mugwort tea Bath  Reducing sugar content

As shown in Table 2, the content of reducing sugar increased with the elapse of aging time and the extraction temperature of the liquid. The reason why the content of reducing sugar is increased is considered to be due to decomposition of polysaccharide present in mugwort itself at high temperature aging. These reducing sugars generally give a sweet taste, so that sweetness and sweetness can be harmonized to improve palatability.

[ Example  4] Mugwort tea  Phenolic material and flavonoid content of extract

2 g of the mugwort tea prepared in Example 1 were weighed and the contents of free phenolic substances and flavonoids in the extracts extracted with 100 ml of distilled water at 60 ° C and 95 ° C for 2 minutes were as shown in Table 3.

Total phenol content was determined by adding Folin-Ciocalteau reagent and 10% NaCO ₃ solution to 1 mL of each extract according to the Folin-Denis method (Choi, Byung-Bum et al. (2005) The solution was added in 1 mL increments, and then allowed to stand at room temperature for 1 hour. Absorbance was measured at 760 nm. The total phenol content of the sample extracts was calculated from the standard calibration curve obtained from Gallic acid.

Total flavonoid was prepared by adding 0.1 mL of 10% aluminum nitrate, 0.1 mL of 1 M potassium acetate, and 4.3 mL of ethanol to 1 mL of the extract. The mixture was allowed to stand at room temperature for 40 minutes, and the absorbance was measured at 415 nm. The total flavonoid content was calculated from the calibration curve obtained using quercetin as a reference material (Choi, Byung-Bum et al. (2005). Korean Journal of Food Science and Nutrition 18 (4), 334-340).

[Table 3] Effect of aging time and extraction temperature Mugwort tea Bath Phenolic materials and  Flavonoid Weight

The higher the extraction temperature, the greater the amount of phenolic materials and flavonoids extracted. The amounts of phenolic compounds and flavonoids increased with aging time until 7th day of fermentation, but decreased after 7 days of fermentation. This phenomenon may be attributed to the fact that these materials are bound to polymers or other molecules in the cell tissue and are liberated and degraded upon prolonged exposure at high temperatures. The amount of phenolic substances extracted increased 2.9 times (60 ℃ extraction) when fermented for 7 days compared with before fermentation. The amount of flavonoids extracted increased 3.4 times (60 ℃ extraction) when fermented for 7 days compared with before fermentation.

[Example 5] Mugwort tea  Of the extract Radical  Scavenging activity

2 g of mugwort tea prepared according to Example 1 was weighed and extracted with 100 ml of distilled water at 60 ° C and 95 ° C for 2 minutes, respectively. Extract ABTs and NO radical scavenging activity were measured, and the results are shown in Table 4.

The radical scavenging activity of ABTS [2,2-azinobis- (3-ethylbenzo-thiazoline-6-sulphonate)] was determined by dissolving 2.4 mM of potassium persulfate in 7 mM ABTS solution. After reacting for 1 hour at room temperature, 10 μL of the extract was added to 150 μL of ABTS solution adjusted to distilled water at 415 nm for 1.5 minutes, and the absorbance was measured at 415 nm for 10 minutes at room temperature (Kang, Jae- Research 46 (2), 139-149).

Nitric oxide (NO) radical scavenging activity was obtained by mixing 0.5 mL of 10 mM sodium nitroprusside solution and 2 mL of 20 mM phosphate buffer in 1 mL of the extract and reacting for 5 hours in a water bath at 25 ° C. The absorbance at 542 nm was measured by adding 0.3 mL of griess reagent [2% sulfanilamide-4% H ₃ PO ₄ : 0.2% naphthylethylenediamide = 1: 1 (v / v)] Research 46 (2), 151-162). Each of the radical scavenging activities was calculated by the absorbance ratio of the sample to which no sample was added.

[Table 4] Effect of aging time and extraction temperature Mugwort tea Bath Radical  Scavenging activity

As can be seen in Table 4, the ABTs radical scavenging activity increased with increasing fermentation period at 60 ° C. rather than before fermentation at 7 days but decreased at 7 days or more. The higher the extraction temperature, the higher the activity. The NO radical scavenging activity tended to be similar to the ABTs radical scavenging activity, but the radical scavenging activity of the extract solution at 60 ℃ was lower than the radical scavenging activity of the extract solution at 95 ℃. This is thought to be a phenomenon that occurs due to differences in the kinds of radicals and the degree of binding between physiologically active substances in the sample. As can be seen from the above table, the radical scavenging activity was the highest for samples aged from 3 to 7 days.

[Example 6] Mugwort tea  Of the extract FRAP ( Ferric 감 antioxidant power ) assay Reduction power by law

2 g of mugwort tea prepared according to Example 1 was weighed and extracted with 100 ml of distilled water at 60 ° C and 95 ° C for 2 minutes, respectively. The reducing power of the extract was measured by the FRAP method, as shown in Table 5 below.

The antioxidant activity of the extracts by ferric reducing antioxidant power (FRAP) was determined by adding 300 mM actate buffer (pH 3.6), 10 mM TPTZ (2,4,6-tripyridyl-s-triazine) solution in 40 mM HCl, M ferric chloride were mixed at a ratio of 10: 1: 1 (v / v / v) and heated in a 37 ° C water bath. 40 μL of sample solution, 100 μL of FRAP substrate, and 200 μL of distilled water were mixed in a 96-well plate, reacted at 37 ° C for 4 minutes, and the absorbance was measured at 593 nm. The calculated absorbance was calculated from the standard calibration curve obtained using ferrous sulfate as a standard (Kang Jae Ran et al. (2012), Agricultural Life Science Research 46 (2), 139-149).

[Table 5] Effect of aging time and extraction temperature Mugwort tea Bath  Reducing power

As shown in Table 5, the reducing power (antioxidant power) was higher in the samples aged at 60 ° C than in the aged samples, and higher in the samples having higher extraction temperatures. After 3.5 days at 60 ℃, the reducing power increased to the maximum and then decreased.

It is understood that the radical scavenging activity and reducing power of the vegetable material are mainly attributed to the redox potential of the free phenolic compounds contained in the plant material, and that the higher the content of the phenolic compounds, the higher the activity. When mugwort is matured at high temperature, the leaching of useful materials from plant tissues is facilitated, resulting in an increase in free phenolic substances and flavonoid contents of the extract (bath liquid), resulting in increased radical scavenging activity and reducing power, The functionality is increased.

Meanwhile, the sensory evaluation of mugwort tea according to Example 1 of the present invention was performed, and the results were as shown in Table 6 below. Sensory evaluation was performed on 30 trained evaluators, and likelihoods such as color, taste, and aroma were evaluated. The sensory evaluation was expressed as the average of each result, and the general preference score was expressed as the score of the test items. The score was evaluated as 7 points. The larger the score, the better the sensation.

In the following Table 6, Example 1-1 was prepared in the same manner as in Example 1, except that the mugwort tea having a ripening period of 3 days, Example 1-2 was mugwort matured for 7 days, Comparative Example 2 is mugwort tea having an aging period of 14 days, Comparative Example 3 is mugwort tea aged at 45 ° C for 3 days and roasted at 100 ° C for 20 minutes, Comparative Example 4 corresponds to mugwort rice roasted at 70 ° C for 5 days and roasted at 150 ° C for 5 minutes.

[Table 6] Sensory evaluation

As can be seen from the above Table 6, the overall preference including the color, flavor, and taste of the mugwort tea prepared according to Examples 1-1 and 1-2 of the present invention was higher than the comparative examples. Especially, in case of Example 1-2 (mugwort tea aged at 60 ° C for 7 days), the highest preference was shown.

While the present invention has been described with reference to exemplary embodiments, it is to be understood that the invention is not limited to the disclosed exemplary embodiments. Accordingly, the embodiments disclosed herein are intended to be illustrative rather than limiting, and the spirit and scope of the present invention is not limited by these embodiments. The scope of protection of the present invention should be construed according to the following claims, and all the techniques within the scope of the same should be construed as being included in the scope of the present invention.

Claims (4)

Mugwort is sealed in a container to prevent air from passing through, and then aged at 50 to 60 ° C; And
And roasting the aged wormwood at 100 to 120 DEG C for 10 to 15 minutes so that the moisture content is 5 to 10 wt%. The method according to claim 1,
The mugwort used as a raw material is mature mugwort collected at the end of June,
Wherein the aged mugwort is removed from the lignified stem portion and the remaining leaf portion is selectively used in the roasting step. The method according to claim 1,
Wherein the wormwood is wrapped in Korean paper and then packed in the container. A mugwort tea produced by the method of any one of claims 1 to 3.