KR101480728B1 - Citron tea comprising black galic extracts and method for manufacturing thereof - Google Patents

Abstract

The present invention relates to a citron tea including a black garlic extract and a preparation method thereof, and more particularly to a citron tea including black garlic extract in liquid or granular form and a method for producing the citron tea.

Description

TECHNICAL FIELD [0001] The present invention relates to a citron tea including black garlic extract and a method for producing the citron tea,

The present invention relates to a citron tea including a black garlic extract and a preparation method thereof, and more particularly to a citron tea including black garlic extract in liquid or granular form and a method for producing the citron tea.

Garlic is a representative plant that emerges along with the beginning of our history. It has been used as a medicinal herbal medicine with various physiological activities as well as food. In particular, the effect of improving fatigue and blood circulation is excellent, and the extract and the concentrate are used as raw materials for various medicines.

In the case of raw garlic, it has 100 beneficial points for working as a white pickle, but there is one harmfulness, which is the strong smell and irritation of garlic. The irritating odor and strong fragrance of raw garlic causes the consumer's preference to be lowered, and the irritation caused by these odor ingredients causes irritation when the ingestion of the gastrointestinal mucosa is inflammatory or unhealthy. It is pointed out. In order to solve these problems, various patents have been made on the production of odorless garlic, and studies for controlling strong fragrance of garlic have been promoted. The easiest method to sterilize garlic is to heat the garlic under high temperature or high pressure conditions. In order to remove smell more efficiently when heating, it is necessary to use a mixture of charcoal, green tea, laurel leaf, cinnamon, (Japanese Patent Application No. 10-2007-0098034). When garlic is heated at high temperature and high pressure to remove odor, allinase, which is a major factor in the generation of odor, is inactivated, thereby suppressing the generation of odor and deactivating all other enzymes. As shown in FIG.

However, in general, when food is heated, it is inevitable to break down the useful ingredient weak in heat and decrease the physiological activity, and therefore, there is a need to increase the amount of the useful ingredient while heating. To compensate for these disadvantages, garlic was heated to reduce the pungent taste and flavor of garlic, but the typical processed product with increased physiological activity was black garlic.

Black garlic has the advantage of reducing the pungent taste of the raw garlic and unique irritants, and the harmony of the sweetness and the acidity according to the reaction of the garlic's own ingredients, thereby facilitating the ingestion of garlic. The content of free sugar is increased and the acidity is lowered, . Black garlic is transformed into black by nonenzymatic browning during the process of aging raw garlic at a constant temperature and humidity for a long period of time, and the resulting brownish reaction material has a high antioxidant activity. In addition, as polyphenols content increases, the content of phosphorus-sulfur amino acid such as S-allyl-cysteine (SAC) is increased, and the antioxidant capacity is increased compared to raw garlic, Cholesterol lowering, arteriosclerosis improvement, prevention of heart disease, oxidative stress, and anti-inflammatory activity.

Citrus junos (SIEB ex TANAKA) is a fruit belonging to citrus which originated in China and spread in Japan and Korea in the 8th century. It is well separated from inside and outside. As it matures, it becomes thick and bright yellow. In particular, Because the essential oil components are present in large quantities, they produce a unique fragrance, so they are mainly used for beverages and fragrances rather than flesh. Limonene, an essential oil component contained in citron peel, has antimicrobial activity. Phenol and flavonoid substances have been reported to have antioxidant activity. Pharmacological effects such as relieving cold and headache, Jinhae genome, and detoxification are also known. It is widely used as a therapy. Grapefruit, citrus, and orange, which belong to the same citrus fruits but have sour taste, are mainly characterized by being able to utilize the peel, unlike the case where the fruit is consumed in the pulp region. The distinctive yellow is highly sensual and has high commercial value . When the citron is mature, it separates the peeled slices and mixes them in the same amount as sugars such as sugar or honey.

Citron tea, which is consumed by tea, is favored by men and women because of its unique flavor and color, and a large amount of sugar added at the time of manufacturing may cause modern people to be reluctant. To overcome these disadvantages, inventions which improve the manufacturing process of citron tea have been disclosed. First, in order to enhance the nutritional composition of citron tea, there is a method for manufacturing citron tea (Korean Patent Application No. 10-2012-0042272) in which citron extract, vitamin C, taurine, herbal extract, tetrose, palatinose and purified water are mixed In the citron tea produced by the method, besides sugar, sugar such as tetrose and palatinose which are acting as saccharides are substituted, and nutrients are added by adding taurine and herbal extracts. In another patent, a citrus slice is pickled and stored in a refrigerator for a certain period of time to form a gel, followed by an aeration step in which air is blown, followed by solidification by rapid freezing, followed by drying and then dissolving quickly, (Korean Patent Application No. 10-2008-0038993) which discloses a method for manufacturing a citron tea by physically treating the citron using a conventional sugar.

In the existing patents, there is no published method of manufacturing a mixture of black garlic and citron, or a method of effectively mixing the two raw materials, and methods of manufacturing each powder tea are disclosed.

In the citron powder and its production method (Korean Patent Application No. 10-2001-0047274), the effects such as cellulase, pectin Naase, naringinase and the like are mixed and stirred with citron, followed by lyophilization, An anti-caking agent, an emulsifying agent, a sugar, and the like are added. Black garlic powder, which is an invention for using black garlic powder as a tea, food additive and seasoning raw material, a method for producing the same, and a use thereof (Korean Patent Application No. 10-2008-0128431), proposes a method for producing black garlic powder, Mixing the purified water with an enzyme, and filtering the resultant, filtering and extracting xylitol, dissolving maltodextrin after sterilization at high temperature, lyophilizing it, and then pulverizing and pulverizing the resultant, which is then mixed with royal jelly powder Thereby manufacturing a car. These methods are disadvantageous in that they can not be easily used by anyone because of the addition of equipments or enzymes through various steps such as decomposition of components using an enzyme, re-freeze-drying, mixing of additives, etc. .

Therefore, in the present invention, a citron tea containing black garlic extract is developed to enhance intrinsic functionalities of two raw materials, supplement nutrients that are easily deficient, and to enhance sensory characteristics of black garlic within a range that does not significantly impair the sensory characteristics of citron tea And at the same time, it has a purpose to provide a functional citrus fruit which can produce a synergistic effect rather than taste.

In one embodiment of the present invention, black ginseng extract is added to a citron tea which is prepared by a conventional sugar picking method. During storage of the citron tea, the dark brown of the black germ extract does not hurt the yellow of the citron tea, and collagen, gelatin Or agar, vitamin B ₂ or C in advance to improve functionality, and a method for producing the citron tea.

According to another embodiment of the present invention, there is provided a granular citron tea comprising black garlic extract and a citron tea extract, and using black granules using powdered collagen using a fluidized bed granule coater, and a method for producing the same.

In order to accomplish the object of the present invention, an embodiment of the present invention provides a method for producing black garlic extract, Solidifying the black garlic extract using at least one of gelatin and agar to produce a black garlic extract molding; And mixing the black garlic extract molding with the sugar-pickling citrus fruits.

At this time, the amount of the black garlic extract molding to be mixed is 3% to 15% of the weight of the pickled citron, and the black garlic extract is heated at 80 to 95 ° C for 4 to 25 hours And is preferably 1 to 15 brix.

In addition, the amount of gelatin and agar may be 3 to 8 parts by weight relative to 100 parts by weight of the black garlic extract. In preparing the black garlic extract molding, collagen may be added. The amount of the collagen is 0.5 to 5 parts by weight By weight.

The pickled citrus fruit comprises a step of washing the washed citron peel, and a step of mixing the same amount of the citron peel as the weight of the citron peeled with the citron peel, followed by aging.

Another embodiment of the present invention provides a citron tea produced by the above production method.

The citron tea containing the extract of black garlic according to the present invention and the method for its production are effective in enhancing the inherent functionality of the two raw materials, supplementing nutrients that are likely to be deficient in each other, and improving the sensory properties of black garlic It is possible to provide a functional citron tea which can enhance the taste while enhancing the taste.

FIG. 1 shows a conventional citron tea (A) and citron tea (B) in which 10% of a black garlic extract molding is added according to an embodiment of the present invention.
Fig. 2 shows a sample code of a black garlic citron tea for sensory evaluation and each of the citron tea produced.
FIG. 3A shows a schematic view of a fluidized bed granule coater used in an embodiment of the present invention, and FIG. 3B is an actual photograph of such a fluidized bed granule coater.
FIG. 4 shows a sample solution in which the black garlic extract was added at 0, 2, 3, 6, 10 and 13% from the left.

The above-mentioned inventions are different from the manufacturing method of citron tea which is intended to simultaneously satisfy nutrition and functionality of citron tea by adding natural food raw material to be sought in the present invention. It is a typical antioxidative food, and it is effective for fatigue recovery and blood circulation improvement. By drinking black garlic widely with citron tea, sweet taste of black garlic is mixed with citron tea to improve taste of citron tea, The present invention is to provide a tea manufacturing method which can mitigate and improve the color and masking the unique aroma of black garlic with the smell of citron tea. The functionalities possessed by these two raw materials themselves are further strengthened by being mixed with each other. Further, the functionalities are further enhanced by easily mixing collagen, gelatin or agar and vitamin B ₂ or C, and the anti-obesity effect, And to provide skin elasticity. The present invention is directed to a car having an advantage of obtaining skin cosmetic effects.

<Example 1> citron tea including black garlic extract in liquid form and method for producing the same

In one embodiment of the present invention, the citron tea including the black garlic extract in liquid form is produced by the following steps, but the order of the steps is not limited thereto.

a) scraping the citron peel which has been rinsed with salt and dividing it into about four quarters and dividing the citrus fruit into about 5 mm;

b) mixing the weight of the citrus fruit with the same amount of sugar, for example, sugar, with citron peel to prepare a sugar-pickled citrus fruit and then aging it in a bottle, where the fermentation is continued until the sugar is completely melted ;

c) The black garlic is extracted at about 80 to 90 ° C for about 4 to 6 hours, more preferably about 5 hours by adding water at least 5 times the weight of the above-mentioned black garlic to prepare black garlic extract. The concentration is about 11 to 15 brix ;

d) dissolving or heating the gelatin or agar in cold water, heating and then adding the black garlic extract to a molding mold and solidifying to produce a black garlic extract molding;

e) adding a certain amount of the black garlic extract molding to the aged citrus pickles to prepare a black garlic citron tea added with a black garlic extract molding.

In another embodiment of the present invention, when preparing the black garlic extract molding from 100 g of the black garlic extract in step d), gelatin or agar is added in the range of 3% to 8% based on the weight of the black garlic extract, Was added in a range of 0.5% to 5% based on the weight of the black garlic extract. If the amount of gelatin or agar added is too small, the coagulation takes a long time after the black garlic extract is added and there is a disadvantage that it melts again in citron tea. On the other hand, when the amount of gelatin or agar added is too large, . Collagen is also added within the above-mentioned range for the same reason. Gelatin, agar, and collagen all dissolve at high temperatures and become liquid, so drinking tea is not a big problem.

On the other hand, the amount of the black germ extract powder added in step e) is preferably 3% to 15% of the weight of the fermented citron. If the amount of the black garlic extract molding added is too small, there is little advantage to be gained by ingesting the black garlic extract, and if it is too much, the inherent color of the citron tea may be changed and the sensory characteristics may be deteriorated.

The black garlic citron tea added with the black garlic extract molding produced by the above-described manufacturing method can be sufficiently stirred by adding hot water to a certain amount of tea as in the conventional citron tea drinking method.

10 g of citron tea (sample B) containing 10% of the citron tea extract (sample A) and 10% of the black garlic extract molding according to one embodiment of the present invention was added to 100 ml of 95 ° C hot water and stirred for 5 minutes. Solution was used for the experiment.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 shows a conventional citron tea (A) and citron tea (B) supplemented with 10% of a black garlic extract molding according to an embodiment of the present invention.

Experimental Example 1: Measurement of pH and sugar content

The pH of the sample A and the sample B was measured using a pH meter, and the sugar content was measured using a sugar content meter. The results are shown in Table 1. The addition of black garlic extract did not significantly affect pH, but the sugar content was relatively increased.

The pH and sugar content of the citron tea (B) to which the conventional citron tea (A) and the black garlic extract molding are added Sample Code pH Sugar content (%) A 3.86 ± 0.01 4.63 ± 0.35 B 3.85 ± 0.03 5.43 + - 0.55

* Data is the result of the experiment with 3 or more iterations as mean ± deviation.

Experimental Example 2: Phenol and flavonoid content

The total phenol content was measured by adding a Folin-Ciocalteau reagent and 10% NaCO ₃ solution to 1 mL of each of the samples A and B, 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 a standard calibration curve obtained from Gallic acid (Sigma Co., USA).

0.1 mL of 10% aluminum nitrate, 0.1 mL of each 1 M potassium acetate and 4.3 mL of ethanol were added to 1 mL of each of Sample A and Sample B, followed by mixing at room temperature Lt; / RTI &gt; for 40 minutes and then absorbance was measured at 415 nm. The total flavonoid content was calculated from a calibration curve obtained using quercetin as a standard.

As shown in Table 2 below, the content of total phenol and flavonoid was higher than that of conventional citron tea alone. However, according to one embodiment of the present invention, 10% of black mold extract powder was added to citron tea, % And 234% respectively.

The total content of phenol and flavonoid (mg / g) of citron tea (B) added with citron tea (A) and black garlic extract molding, Sample Code Total phenol Total flavonoid A 37.15 + - 0.98 12.55 + - 1.82 B 48.74 ± 1.07 29.47 ± 1.46

* Data is the result of the experiment with 3 or more iterations as mean ± deviation.

Experimental Example 3: Radical scavenging activity

The DPPH (1,1-diphenyl-2-picryl-hydrazyl) radical scavenging ability was determined by adding 1 mL of a DPPH solution prepared in a concentration of 5 mg / 100 mL dissolved in methanol to 1 mL of each of the above Sample A and Sample B After incubation at room temperature for 10 minutes, absorbance was measured at 525 nm.

The radical scavenging activity of ABT [2,2-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid)] was determined by dissolving 2.4 mM of potassium persulfate in 7 mM ABTS solution, After reacting for 16 hours, 10 μL of each of Sample A and Sample B was added to 150 μL of ABTS solution adjusted to distilled water at 415 nm to 1.5, and reacted at room temperature for 10 minutes. Then, the absorbance at 415 nm was measured.

Each of the radical scavenging activities was expressed as a percentage of the absorbance of the sample added group to the control group to which water was added in place of the sample.

Table 3 shows the antioxidative activity of citron tea (B) with 10% of the citron tea (A) and 13 brix black garlic extract molded through the radical scavenging activity. The radical scavenging activity was increased to 190% for DPPH radical scavenging activity and to 153% for ABTS radical scavenging activity for sample A, which is a conventional citron tea without addition of radical scavenging activity of sample B by adding black garlic extract.

DPPH and ABTs radical scavenging activity (%) of citron tea (B) added with citron tea (A) and black garlic extract molding were lower Sample Code DPPH radical scavenging ability ABTS radical scavenging ability A 41.04 + 1.79 37.31 + - 0.35 B 77.99 + - 0.81 57.43 + 0.18

* Data is the result of the experiment with 3 or more iterations as mean ± deviation.

Experimental Example 4: Measurement of antioxidative activity in beta-carotene-linoleic acid system

After 10 mg of β-carotene was dissolved in 10 mL of chloroform, 40 mg of linoleic acid and 400 mg of tween-40 were mixed, concentrated under reduced pressure at 40 ° C., . The residual emulsion was diluted to 100 mL with tertiary distilled water and used as a substrate solution. 20 μL of each sample and 200 μL of the substrate were mixed with each of the sample A and the sample B, and the absorbance was measured at 490 nm immediately after the reaction at 37 ° C. for 30 minutes. The absorbance was measured once more, Were used. The calculation formula was [1- (sample absorbance decrease rate / control absorbance decrease rate)] × 100.

Antioxidant activity (%) in β-carotene linoleic acid system of citron tea (B) added with citron tea (A) and black garlic extract molding Sample Code Beta-carotene (? -Carotene) linoleic acid A 36.71 ± 1.43 B 57.76 + -0.94

* Data is the result of the experiment with 3 or more iterations as mean ± deviation.

As shown in Table 4, the antioxidative activity was evaluated through the degree of inhibition of discoloration of β-carotene, which is sensitive to oxidation and discolored under oxidative conditions, as shown in Table 4, .

Experimental Example 5: Sensory evaluation of citron tea supplemented with agar or gelatin-fixed black garlic extract molding

In order to increase the palatability of citron tea with reduced color contamination of citron tea and to increase the palatability of citron tea, samples were prepared with different types of black garlic, and the color, flavor, taste, overall taste, 7 points, and 1 point if very bad or weak.

Fig. 2 shows a sample code of a black garlic citron tea for sensory evaluation and each of the citron tea produced.

As for the sample for sensory evaluation, black garlic, extract and solidified extract were added to each 10% of the weight of the citron tea, and then 100 mL of boiled water was poured into each 30 g of the black garlic citron tea And cooled to &lt; RTI ID = 0.0 &gt; 50 C &lt; / RTI &gt;

Sensory evaluation results of black garlic citron tea Sample Code
Evaluation items A B C D color 2.9 ± 1.45 4.3 ± 1.16 6.1 ± 1.10 6.4 ± 0.69 Odor (incense) 3.1 ± 1.91 4.1 ± 1.85 5.0 ± 2.10 5.7 ± 1.57 flavor bitter 4.3 ± 0.94 2.5 ± 0.85 2.1 ± 0.87 2.6 ± 0.52 Bitter taste 3.5 ± 0.52 1.9 ± 0.32 1.6 ± 0.52 1.9 ± 0.32 Richness 1.8 ± 0.42 3.7 ± 0.82 4.7 ± 0.82 4.8 ± 0.42 Sweet taste 2.5 ± 0.97 4.3 ± 0.67 5.5 ± 0.71 6.0 ± 0.47 Sour taste 1.9 ± 0.87 2.7 ± 0.48 3.5 ± 0.71 3.9 ± 0.57 Overall likelihood 1.9 ± 0.74 4.1 ± 0.73 5.6 ± 0.52 6.0 ± 0.47

Table 5 shows the sensory evaluation results of the citron tea with the same amount of different kinds of black garlic added. As shown in FIG. 2, the black garlic extract was solidified by agar or gelatin, but it was confirmed that the black garlic extract was completely dissolved by mixing citron tea and hot water. As a result of sensory evaluation on the color, the preference of tea mixed with untreated sliced black garlic was lowest, and the preference of black garlic extract mixed with agar or gelatin was 6.1 and 6.4, respectively. The evaluation results for the fragrance were the same as the evaluation results for the color.

In taste, citron tea with black garlic slice had the highest bitter taste and bitter taste. Citron tea with black garlic extract added with agar or gelatin had higher flavor, sweetness and acidity than the other samples. Based on the average value The degree of preference was higher when using gelatin than when using agar.

The overall likelihood was also the same as the evaluation result of color, flavor, richness, sweetness, and sour taste, and it was confirmed that when the black garlic extract was solidified with agar or gelatin, the degree of preference was much better. It is thought that color and flavor are the main preference factor when drinking tea. It is also considered to be a main factor to increase preference in not to harmonize the unique sweetness and sour taste expected from citron tea.

<Example 2> citron tea including granular black garlic extract and its production method

The citron tea including the black garlic extract in the form of a granule and the method for producing the citron tea are described below based on the research results and conditions for manufacturing the citron tea including the liquid black malt extract.

In an embodiment of the present invention, since the manufacturing conditions of the equipment are different according to the manufacturer and the scale in using the fluidized bed granule coater, only the conditions of the raw materials that can use the fluidized bed granule coater are presented in the present invention.

In one embodiment of the present invention, the citron tea including the granular black garlic extract is prepared as follows, but the present invention is not limited to the order of these steps.

1) Sample preparation method

a) Production process of black garlic extract: The black garlic extract was prepared by adding 10 to 20 times of purified water to aged black garlic and extracting it at 80 to 95 ° C for 5 to 24 hours, followed by filtration with paper or cloth. At this time, the optimum concentration of the black garlic extract was adjusted to be in the range of 1 to 13 brix.

b) Production process of black garlic extract composition: Black garlic extract composition prepared in step a) was mixed with agar, gelatin or liquid collagen to prepare a black garlic extract composition. The concentration of the black garlic extract was diluted to a range of 1.0 to 3.0 brix using an aqueous solution prepared by previously dissolving agar, gelatin and / or collagen in purified water in a concentration range of 0.1 to 6 wt%. When the dark garlic extract having a relatively small amount is used in a dark concentration, it is difficult to use it in a concentration suitable for the fluidized bed granule, and it may be difficult to spray uniformly on the seed because the amount is small. At this time, the black garlic extract was prepared by adjusting the amount so that 1 to 10% by weight of the black garlic extract could be mixed with the final product based on the concentration of the black garlic extract of 13 brix. In the case of black garlic extract, since the commercial concentration of the commercial product is 13 brix, it can be easily utilized even when a commercial product is purchased. In producing black garlic extract, the concentration can be made to be 10 brix or more. In addition, the black garlic extract having a high concentration can be easily diluted with purified water. When the purified water is mixed with agar, gelatin or collagen and mixed with the black garlic extract, the black garlic extract is not highly viscous. Therefore, Extract can be used. On the other hand, it is easy to use agar, gelatin or collagen in the form of a commercially available powdered product or in a liquid form. Agar, gelatin, or collagen have almost no taste, give a feeling of fullness, and have the advantage of being able to help the diet by ovarianization. However, when the excess amount is used, it is viscous and when used as a powder composition, it may cause viscosity of the tea when the tea is dissolved in water. It is used in the range of 0.1 to 6%, more suitably in the range of 1 to 5% Is preferably used.

c) Preparation of citrus juice extract: Citrus juice extract can be prepared by directly using juice extracted from citrus juice with juice removed. It is also possible to add 6 ~ 20 times of water to citrus juice divided into four equal parts, For 1 ~ 6 hours and then filtered. The extract or juice was concentrated to a suitable concentration of 6-12 brix using a vacuum concentrator. In another embodiment of the present invention, vitamin C or B ₂ is added to the concentrated citron liquid within 0.001 to 0.01% of the total volume to prevent discoloration of citrus juice and enhance vitamins and enhance functionality. At this time, commercially available citron juice powder may be used. As a food additive, citron juice is commercially available and can be purchased and used. In this case, it should be re-dissolved in water to make it a liquid. When made into a liquid phase, it is appropriate to dissolve the citron powder so that the citron powder becomes an aqueous solution of 5 to 15%, and the dissolved solution preferably has a concentration of 6 to 12 brix.

d) Sugar preparation step: The sugar used for seeds may be glucose, xylitol, fructose, or sugar. However, it is preferable to use a powder having an appropriate size, since the produced powder should be provided with an appropriate sweet taste and be floating in a fluidized bed coating. Therefore, the use of saccharides such as stevia, which is weak in sweetness or extremely sweet compared to volume, that is, the use of sugars having a sweetness range and solubility similar to that of sugar, which is a standard of sweetness, Is suitable.

2) Including black garlic extract in granular form Citron tea manufacturing method

The citron tea including the granular black garlic extract according to one embodiment of the present invention is prepared according to the manufacturing method including the following steps and is not limited to the order of each of the following steps.

(1) The black garlic extract composition obtained in step (b) of the sample preparation method was suspended in the powder or granulated sugar prepared in step (d) of the above-mentioned sample preparation method as a seed, and sprayed in a fluidized bed granule coater to prepare a primary coated powder Lt; / RTI &gt;

(2) spraying and coating the citron extract obtained in the step (c) of the sample preparation method using the primary coated powder as a seed to complete the fine powder;

(3) optionally, packing the fine powder in an amount of 12 to 20 g with a stick packing machine to produce a powdered granular powdered product;

(4) Optionally, the fine powder prepared in the step (2) may contain 1.5 to 3.5% of silicon dioxide, 1.0 to 2.5% of stearic acid, 0.5 to 2.5% of magnesium stearate, 0.02 to 0.15 Of sucralose, 5 to 35% of hydroxypropylmethylcellulose or skim milk powder, 25 to 45% of xylitol or lactose, and tableting the tablet with a tableting machine to prepare a tablet.

In one embodiment of the present invention, the sugar used in step (1) may be glucose, xylitol, fructose, or sugar.

In another embodiment of the present invention, the amount of sugar used in step (1) is in the range of 7 to 15%, more preferably 9 to 12%. The amount of gelatin added to the black garlic extract is preferably in the range of 1 to 6%, more preferably in the range of 1 to 3%.

In another embodiment of the present invention, the granular form of citron tea containing black garlic extract contains vitamins (vitamin C, vitamin B1 hydrochloride, B2, powdered vitamins A and E) within the adequate daily intake limit for the purpose of fortifying vitamins and minerals , D3, vitamin B6 hydrochloride, calcium pantothenate, nicotinamide, and folic acid) in the range of 0.0005 to 0.015%, respectively, so that the total amount does not exceed 0.1 to 0.4%.

In another embodiment of the present invention, in order to process the citron tea including the granular black garlic extract into the mineral preparation, magnesium oxide, dry yeast for supplying selenium and chromium, zinc oxide , Manganese sulfate, or ferrous pyrophosphate in a total amount of 0.3 to 1.5% in the range of 0.005 to 1.0%, respectively.

Meanwhile, the fluidized-bed granule coater used in the embodiment of the present invention uses a bottom spray to flow a product as a base seed using air blowing from the bottom, Adsorption and then drying to produce powder.

Figure 3 shows a schematic (Figure 3a) and an actual photograph (Figure 3b) of a fluidized bed granule coater used in an embodiment of the present invention.

In the case of granules prepared by using a fluidized bed granule coater, the advantage of the generally known fluidized bed granule coating product is that the protection, masking and control functions can be suitably applied to the product.

First, in the case of the black garlic powder, since the content of sugar is high in its own component, the black garlic extract alone has a disadvantage that it easily absorbs moisture by completely removing moisture and pulverizing it. Also, in the case of saccharides, there is a disadvantage that it hardens when the moisture is absorbed. The saccharide is placed on the innermost side, and the black garlic liquid which is hard to be hardened by moisture absorption is coated. Then, the yuzu powder with relatively low moisture absorption is coated thereon, It can protect the product from external oxygen and hardening phenomenon by self-absorption.

Second, the masking function can work effectively. In the case of black garlic products, the strong garlic flavor may cause the consumer's preference to be lowered. The black garlic extract may be coated first and then the citron liquid may be coated on the black garlic extract to produce a coating powder in which the black garlic flavor is masked and the citron flavor is felt. In this case, since the tablet is dissolved in water when it is processed by powder liquor, its effect is not great. However, when the tablet is manufactured using the tablet, the color and the flavor of the powder directly remain in the tablet product itself. The color of the product made of the tablet does not change to black due to the black garlic, and it can keep the light yellow caused by the unique color of the citron, so that it has a more excellent sensory property.

Third, the components that are sequentially applied through the fluidized bed coating through the regulating function are dissolved naturally in the body and are melted sequentially, so that the components are exerted. As shown in the results of the above antioxidant activity test, the antioxidant activity of black garlic extract is superior to that of citron liquid, and since the antioxidant substances in the body play a role while being dissolved sequentially, the respective components are competitively activated There is an advantage that the effect that the activity is further strengthened can be exerted.

Experimental Example 6: Determination of the type and mixing ratio of sugar used in citron tea manufacturing, including the granular black garlic extract

Glucose, xylitol, fructose, and sugar are prepared by dissolving saccharides in water to produce a concentration of sugar ranging from 4 to 15%, which is the sweetness level at which the sweetness begins to be felt. 10% aqueous solution was prepared and the sugar content was measured and compared with the sugar content.

Sugar content of 10% aqueous solution by type of sugar Type of party glucose Xylitol Crystalline fructose Sugar Brix 10.17 ± 0.06 9.67 ± 0.08 9.8 ± 0.00 9.4 ± 0.01

As shown in Table 6, when the sugar content of 10% aqueous solution was measured, the sugar content range was from 9.4 to 10.17, and the sugar content of glucose was somewhat high. The sugar can not be used because sugar can not feel a big difference in sweetness. However, when xylitol is used in the present invention, the use of xylitol, which is known to provide a cool sweet taste and has a function of preventing tooth decay, will be useful for improving quality, but saccharides are not limited thereto .

Sugar content of 10% aqueous solution by mixing ratio of xylitol and sugar Type of party 2: 8 ^* 3: 7 ^* 5: 5 ^* 7: 3 ^* 8: 2 ^* Brix 10.00 ± 0.00 9.90 ± 0.00 9.63 ± 0.08 10.4 ± 0.00 10.3 ± 0.00

^* Xylitol: mixing ratio of sugar

In addition, when xylitol and sugar were mixed at a ratio in the case of using a sugar mixture, and the sugar content was measured (Table 7), when the saccharides having no significant difference in sugar content were mixed with each other, the mixing ratio also greatly affected the sugar content . Therefore, in the present invention, the mixing ratio of the sugar type is not limited to one, and glucose, xylitol, fructose, and sugar described above are suitable sugar for use in the present invention.

Experimental Example 7: Setting the Mixing Ratio of Citron Solution and Black Garlic Solution

In Experimental Example, since a small amount of citron liquid was required, citron liquid was used in which commercially available citron powder was dissolved at an appropriate concentration. Citrus juice was prepared by dissolving citron powder in water in the range of 10%, and mixed with 0.005% of vitamin B ₂ .

A sample was prepared as shown in Fig. 4 in order to set an appropriate mixing ratio of the citron liquid and the black garlic extract. The optimum mixing ratio was first determined by sensory evaluation after mixing a certain amount of citrus juice and black garlic extract in the range of 2 ~ 13%. FIG. 4 is a sample solution in which black garlic extracts were added at 0, 2, 3, 6, 10 and 13% from the left, and sample codes were defined as A, B, C, D, E and F according to the order.

ABTs radical scavenging activity was measured to determine the antioxidant activity of the mixture of citron and black garlic extracts. 0.2 mL of the sample solution was added to 2 mL of ABTs aqueous solution prepared at a constant concentration, and the mixture was shaken and then absorbance was measured at 414 nm. As a result, the absorbance of the control group was 0.2641, and the results are shown in Table 8. The absorbance of the control group was 0.2641.

ABTs radical scavenging activity according to mixing ratio of citron and black garlic extract Sample Code A B C D E F Radical scavenging
activation(%) 20.61. + -. 3.46 30.89 ± 1.08 33.12 ± 0.09 45.10 ± 0.19 54.17 + - 0.40 61.97 + 0.47

The ABTs radical scavenging activity of citron juice alone was only 20.61%, but the radical scavenging activity tended to increase proportionally with the addition of black garlic extract. The ABTs radical scavenging activity increased more than 50% when 10% or more of black garlic extract was added. When 1% of black garlic extract was added, the activity was increased by about 10% as compared with that of single sample of citron liquid (A). The reason why the increase in activity was larger than the amount of black garlic extract added was that the antioxidant It is presumably due to the synergism between the substances.

As shown in Fig. 4, beverages prepared by mixing citron juice and black garlic extract in proportions were randomly numbered according to the random number table and presented in paper cups. After one sample was evaluated, the mouth was rinsed with cold water and the next sample Respectively. The sensory evaluation was carried out on 20 male and 20 female students in their 20s and 40s. The sourness, citron and garlic flavor, color, and overall preference derived from citron were evaluated by the 7 - point scale method. The higher the taste and flavor, the higher the score. The higher the preference of color and overall preference, the higher the score.

Sensory Evaluation of Citron and Black Garlic Extract Mixtures by Ratios Sample Code A B C D E F Sour taste 6.0 ± 0.2 5.2 ± 0.3 4.6 ± 0.4 3.6 ± 0.1 2.1 ± 0.3 1.8 ± 0.2 Citron scent 4.6 ± 0.3 3.5 ± 0.2 3.3 ± 0.2 3.0 ± 0.3 1.9 ± 0.2 1.6 ± 0.2 Garlic incense 0.8 ± 0.1 1.8 ± 0.3 2.0 ± 0.2 2.2 ± 0.4 3.6 ± 0.3 4.5 ± 0.2 color 6.1 ± 0.3 5.4 ± 0.2 4.8 ± 0.1 4.5 ± 0.2 2.5 ± 0.3 2.2 ± 0.2 Overall preference 4.0 ± 0.2 4.5 ± 0.1 3.0 ± 0.3 5.8 ± 0.2 4.6 ± 0.3 3.5 ± 0.2

The higher the percentage of citron liquid, the stronger the citron flavor and the stronger acidity. The more the black garlic extract was added, the more the garlic flavor increased, the citron flavor decreased, and the sour taste also decreased markedly. As a result of the evaluation of color, the degree of preference was lowered with the addition of black garlic extract. The average degree of preference to the D sample with 6% added black garlic extract was 4.5, Points and 2.2 points. As a result of evaluating the overall preference, the proper flavor of citron was maintained and the taste of garlic was hardly felt.

From the results of the antioxidant activity analysis and the sensory evaluation, it is considered that the mixing ratio of the citron liquid and the black garlic extract for the final product can be in the range of 1 to 13%, more preferably in the range of 4 to 8% do.

Experimental Example 8: Verification of activity of black garlic extract, citron liquid and mixed composition

Experiments were conducted to comparatively verify the activity of the extracts of black garlic, citron liquids and mixed compositions used in the present invention as samples. The following experiments are for the purpose of demonstrating the effects of the present invention through simple experiments, and the products developed in the present invention are not limited to the experimental examples.

Table 10 shows the codes of the samples used in the experiments.

Sample code used for activity verification Sample Code SA SB SC SD SE Name of material Black garlic extract Citron Black garlic extract: Citron liquid
= 1: 9 mixture SC mixed solution: xylitol
= 9: 1 mixture SD mixture: powder gelatin
= 9.8: 0.2 mixture Concentration and Capacity 1.5 brix 10.4 brix Black Garlic Extract 13 brix
Citron extract 10.4 brix
-
-

* It was manufactured at the same concentration as that for prototype manufacturing and used in the experiment.

Experimental Example 8-1: Content of total phenol and flavonoid in the sample

The total phenol content was determined by mixing the same amount of Folin-Ciocalteau reagent with the same amount of Folin-Ciocalteau reagent, reacting for 3 minutes, shaking with 10% Na ₂ CO ₃ solution, reacting for 1 hour in a dark room at room temperature, Absorbance was measured using a non-added sphere as a control. The flavonoid content was measured by measuring the absorbance at 415 nm by adding 10% aluminum nitrate, 1 M potassium acetate and ethanol in the order of 1 ml of the sample solution and reacting in the same manner as above. Total phenol and flavonoid contents of herbal extracts were calculated according to the calibration curves obtained with gallic acid and quercetin (Sigma Co., St. Louis, Mo., USA) as standard.

The contents of total phenol and flavonoid (ug / mL) Sample Code SA SB SC SD SE Total phenol 48.55 + 0.42 ^B 33.52 ± 1.08 ^A 72.99 + - 0.77 ^E 66.51 ± 1.57 ^D 51.87 ± 0.44 ^C Flavonoid 25.53 + - 0.68 ^A 29.21 ± 0.93 ^A 35.02 占 .74 ^B 29.85 + 0.49 ^A 34.02 ± 1.04 ^B

As shown in Table 11, total phenol content was higher in black garlic extract than in citron liquid, and flavonoid content was higher in citron liquid. Phenol and flavonoid contents were increased to 72.99 ug / mL and 35.02 ug / mL, respectively. The content of xylitol and gelatin was decreased by the addition of xylitol and gelatin. It is considered that the ratio of citron liquid and black garlic extract was decreased due to the added material. In case of gelatin, the amount of phenolic compound was decreased due to adsorption.

Experimental Example 8-2. ABTS radical scavenging activity of sample

The ABTS radical scavenging activity was determined by dissolving potassium persulfate in a solution of 7 mM ABTS [2,2-azinobis- (3-ethylbenzo- thiazoline-6-sulphonate)] to 2.4 mM, After reacting for a period of time, 50 μL of sample solution was added to 150 μL of ABTS solution adjusted to distilled water at 415 nm to 1.5, and reacted at room temperature for 10 minutes to measure the absorbance at 415 nm.

ABTS radical scavenging activity (%) Sample Code SA SB SC SD SE ABTS 98.24 + 0.07 ^D 32.83 ± 1.08 ^A 87.46 ± 0.20 ^C 82.16 ± 0.53 ^B 97.31 ± 1.59 ^D

Antioxidant activity was significantly higher in the black garlic extract than in the lower silver concentration, and the activity of citron juice was only about 30% of that of the black garlic extract (Table 12). The ABTS radical scavenging activity increased to more than 80% by mixing these two samples. The activity of the final product was not significantly different from the activity of the black germ itself, and thus it was confirmed that the antioxidative activity of the product to be developed in the present invention was excellent.

Experimental Example 8-3. The tyrosinase inhibitory activity of the sample

Tyrosinase inhibitory activity was determined by using 50 μL of 0.2 M potassium phosphate buffer (pH 6.5) and 2 μM of L-tyrosine in a well plate using the Dopachrome method. Solution was added in this order, and 100 μL of the sample solution was added. Add 0.1 mL of mushroom tyrosinase (250 units / mL), mix well and incubate at 37 ℃ for 20 minutes. The absorbance was measured and then the ratio of absorbance value Respectively.

Tyrosinase not only participates in the conversion of tyrosine to DOPA (dihydroxyphenylalanine), but also participates in the intermediate reaction to produce a reddish brown melanin pigment by converting DOPA to DOPA-quinone The evaluation of tyrosinase inhibitory activity has been utilized as a primary method for verifying whitening efficacy.

The tyrosinase inhibitory activity of the samples used in the present invention was evaluated as shown in Table 13, and both the black garlic extract and the citron juice had a whitening activity of 30% or more. By mixing these two samples, they showed a high activity of more than 50%, which is higher than the average value of 38%, and it was confirmed that a new synergistic activity was formed by mixing them.

The tyrosinase inhibitory activity (%) of the sample Sample Code SA SB SC SD SE Tyrosinase
(tyrosinase) 44.42 ± 1.52 ^B 32.60 ± 0.58 ^A 52.30 ± 1.37 ^D 49.60 ± 1.41 ^C 57.18 + - 0.25 ^E

Experimental Example 8-4: Measurement of? -Glucosidase inhibitory activity of a sample

The? -glucosidase inhibitory activity is in vitro ( in vitro ) by reaction kinetic analysis with the substrate. That is, 2.5 mM ρ-nitrophenyl α-D-glucopyranoside, which is a reaction substrate, was added to 0.1 M potassium phosphate buffer (pH 6.8) Glucosidase and the sample solution were added and the reaction was carried out at 37 ° C for 20 minutes. The reaction was stopped by adding 100 μL of 0.1 M NaOH to obtain ρ-nitrophenyl α-D-glucopyranoside (ρ-nitrophenyl α-D-glucopyranoside) Nitrophenol (p-nitrophenol) was measured at 405 nm to measure the degree of inhibition of? -Glucosidase activity.

The α-glucosidase inhibitory activity (%) of the sample Sample Code SA SB SC SD SE alpha -glucosidase 5.41 ± 0.69 ^A 37.12 ± 1.10 ^D 26.82 ± 0.63 ^B 35.03 ± 0.24 ^C 34.36 ± 0.81 ^C

Since α-glucosidase serves to convert the saccharide decomposed by α-amylase to monosaccharide ultimately, the inhibition of α-glucosidase activity slows the saccharide hydrolysis and absorption process, . Therefore,? -Glucosidase inhibitors are known to be useful for the development of therapeutic agents for carbohydrate-related diseases such as type 2 diabetes, obesity, and hyperlipidemia.

The activity of α-glucosidase inhibitory activity of the black garlic extract was 5.41%, and the inhibitory activity of α-glucosidase was 5.41% , And the activity of the citron liquid was as high as 37.12%, which is considered to be due to the concentration difference of the sample itself used in the present invention. By mixing them, the activity was lower than that of the citron liquid alone, but after the addition of all raw materials to xylitol and gelatin, the activity was restored again.

Claims (8)

Preparing a black garlic extract and aged sugar-pickled citron;
Solidifying the black garlic extract using at least one of gelatin and agar to produce a black garlic extract molding; And
And mixing the black garlic extract molding with the pickled citrus fruits. The method according to claim 1,
Wherein the amount of the black garlic extract molding to be mixed is 3% to 15% of the weight of the pickled citron. The method according to claim 1,
Wherein the black garlic extract is obtained by extracting the black garlic extract at a temperature of 80 to 95 캜 for 4 to 25 hours by adding 5 times or more water to the weight of the black garlic and having a concentration of 1 to 15 brix. The method according to claim 1,
Wherein the amount of the gelatin and agar is 3 to 8 parts by weight based on 100 parts by weight of the black garlic extract. The method according to claim 1,
Wherein the collagen is further added in the production of the black garlic extract molding. 6. The method of claim 5,
Wherein the amount of the collagen is 0.5 to 5 parts by weight based on 100 parts by weight of the black garlic extract. The method according to claim 1,
The citrus peeler comprises a step of washing the washed citron peel, and a step of mixing the same amount of the citron peel as the weight of the citron peel, which has been pulverized, with the citron peel and then aging the citron peel . A citron tea produced by the method of any one of claims 1 to 7.

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