KR101710194B1 - Liquefied composition with nipa fruticans wurmb - Google Patents

Abstract

The present invention relates to a composition for beverage additives using flower stalks of Nipa fruticans Wurmb. More specifically, the present invention contains one among an extract of the flower stalks of Nipa fruticans Wurmb, powder of the flower stalks of Nipa fruticans Wurmb, and a combination of the same. According to the present invention, the composition for beverage additives is manufactured by using the flower stalks of Nipa fruticans Wurmb which has various nutrients and shows superior antioxidant activity and anti-inflammatory activity, thereby being capable of adding the composition into a beverage, and providing a functional beverage depending the taste of consumers. Also, the composition for beverage additives using the flower stalks of Nipa fruticans Wurmb not only makes the functionality and nutritional value of the beverage superior, but also improves the flavor and preservability of the beverage, thereby avoiding the use of additional chemical additives.

Description

TECHNICAL FIELD [0001] The present invention relates to a composition for beverage additives,

The present invention relates to a composition for a beverage additive using a nifa palm phalaenopsis. More particularly, the present invention relates to a composition for a beverage additive which is superior in antioxidant and anti-inflammatory activity by utilizing a nifa palm phlox, To a composition for a beverage additive.

Recently, consumers are demanding more and more neutraceuticals that have taste and functionality at the same time, rather than merely seeking functionality in the form of pharmaceuticals. Therefore, it is necessary to develop products that improve the taste and are easily accessible to consumers.

Among these products, beverage is the most common. In Korean Patent No. 10-1470949, a method of producing a beverage using an extract of shiitake mushroom has been proposed. Korean Patent Publication No. 10-2005-0047510 also proposed a beverage added with propolis.

In these prior patents, functional beverages having excellent antioxidant activity or amino acid-rich functionalities were provided to maintain the health of consumers, but the flavor was poor and the taste was not good due to failure to reflect various tastes of consumers.

Therefore, development of a composition for a beverage additive that can be added to a beverage, rather than such a unified beverage, is desired.

KR 10-1470949 B1 KR 10-2005-0047510 A

Accordingly, an object of the present invention is to provide a composition for beverage additives which is superior in antioxidant and anti-inflammatory activity by using a Phalaenopsis powder of Nipaya and an extract thereof, so that it can be utilized as a functional additive such as a liquid pharmaceutical composition as well as various beverages will be.

Further, it is possible to utilize it as a natural additive for improvement of flavor and preservability of a beverage, so that it is possible to avoid the addition of a chemical agent which is not suitable for the body.

In order to attain the above object, the present invention provides a beverage additive composition comprising a nifa palm phalaenopsis extract, a nifa palm fruit powder, and a mixture thereof.

And further comprising a fermentation broth of Nihon palaceae and propolis.

The extract of the nifa palm phlox is composed of a step of cutting a flower bud of nifayja, a step of hot water extraction or ultrasonic extraction using a flower bud of the cut nifaya flower as a solvent, and a step of concentrating the extracted extract And the like.

Wherein the powder of the nifa palm flower bud comprises the steps of cutting a nifa palm flower bed, dipping the cut nipa crescent flower in water at 80 to 100 ° C, dehydrating the wetted nipa palm flower bed, Drying the coconut palms, and pulverizing the dried coconut palms to 200 to 300 meshes.

The fermentation broth of the nifa palm phlox is characterized in that the ferris is obtained by mixing the ferris extract of nipaya, the ferret powder of nipaya and the distillate concentrate, inoculating the fermented product with lactic acid bacteria.

The re-distillation concentrate is prepared by introducing 25 to 120 parts by weight of purified water into 100 parts by weight of the re-distillation into the vessel, and allowing the re-distillation and the purified water to stand at 50 to 70 ° C for 30 to 120 minutes Dissolving and concentrating the re-distillation, and filtering the dissolved and concentrated distillate concentrate through a filter.

According to the present invention, it is possible to add the above composition to various beverages by preparing a composition for beverage additives using nipaya flower buds rich in various nutrients and having excellent antioxidant and anti-inflammatory activity, Can be provided.

In addition, it not only improves the functional and nutritional value of beverages, but also improves the flavor thereof and improves storage stability, thereby preventing the use of other chemical additives.

1 to 4 are graphs showing the results according to Test Example 2 of the present invention.

Hereinafter, the present invention will be described in detail.

The composition for a beverage additive of the present invention can be used as an additive for beverage prepared and provided on the spot by improving the flavor and improving the preservability as well as imparting antioxidative and anti-inflammatory activity to the beverage, And the use thereof is not limited. That is, most conveniently, the composition of the present invention is instantly mixed with a commercially available beverage or dairy product, and the composition of the present invention may be prepared by mixing the composition of the present invention during the production of a processed beverage.

The amount of the composition of the present invention is not limited, and may be 0.1 to 10 parts by weight based on 100 parts by weight of the beverage.

The composition for a beverage additive of the present invention is characterized in that it comprises any one of the extracts of the nipponia palm phlox, the nipponia palm flower, and mixtures thereof.

Herein, the powder of the above-mentioned Nihon palm phalaenopsis or the extract of the Nihon palm phalaenopsis has excellent antioxidative and anti-inflammatory activity and functions to help maintain the health of the human body. In addition, these extracts and powders increase the shelf life of beverages through antioxidant and anti-inflammatory activities when added to beverages, and most preferably include both of them.

In addition, the composition for a beverage additive of the present invention may further comprise a fermentation liquid and propolis of a nifolium phalaenopsis.

When the fermentation broth of the nifa palm phlox is further included, the overall antioxidative activity of the fermentation broth of the nifa palm phlox is further improved, and a flavor unique to the fermentation broth can be added to the beverage to prevent the use of the chemical additive I can do it.

The propolis not only enhances the preservability of beverages through antimicrobial action, but also helps maintain the health of the human body. Conventionally, propolis has been sufficiently recognized for antimicrobial and antioxidative effects, but due to its unique flavor, propolis has not been used solely as a beverage additive. In the present invention, propolis is used in combination with the fermented broth The unique fragrance of Polys is neutralized by the fermentation solution of the Nipha palm phlox and the extract of the Nipha palm phlox, thereby preventing the flavor from deteriorating due to propolis.

That is, the present invention includes an extract of a nifa palm phlox, a powder of a nifa palm flower, or a mixture thereof, more preferably a mixture of an extract of a palpate and a powder of a nifa palm flower, . At this time, the mixing ratio is preferably 50 to 150 parts by weight of the powder of the nifa palm phlox, 50 to 150 parts by weight of the fermentation liquid of the nifa palm phlox, and 10 to 50 parts by weight of the propolis, based on 100 parts by weight of the extract of the nifa palm phlox, This is to maximize the effect of improving the flavor as well as the antibacterial, anti-inflammatory and antioxidative activity.

On the other hand, when extracts or powders of nifa palm frangipani are used singly, 50 to 150 parts by weight of the fermentation broth of nifolium phalaenopsis and 10 to 50 parts by weight of propolis are mixed with 100 parts by weight of the extract or powder.

Hereinafter, the extracts of the above-mentioned Nihon palm phalaenopsis, the powder of the Nihon palm phalaenopsis, and the fermentation broth of the Nihon palm phalaenopsis will be described in detail.

First, we describe the nipa in detail.

The above-mentioned NIPA FRUTICANS WURMB is originated in India, Malaysia, Southeast Asia and Australia, and grows in wetlands such as mangroves. The roots are divided into several pieces in the ground, and the leaves are gathered on the ground and have glossy green. And the flower is one male and one female, and it comes out from the axilla of the ground. Usually, the flower stands rise from October to June of the following year.

The present invention is to obtain such a flower bud of Nipaya, and to produce it as a powder, an extract or a fermentation liquid. Especially, the reason why the flower bud of Nipaya is used is that the antioxidant component such as polyphenol Rich in various nutrients such as selenium, and also has excellent anti-inflammatory effect.

The results of the analysis and the results of the components of the above-mentioned Nihonpalaceae are shown in the following Tables 1 and 2. As shown in Table 1 and Table 2, the Niha-Paya's peduncle contains a large amount of effective components such as polyphenol, flavonoid, saponin, as well as aspartic acid, tyrosine and histidine .

The results of analysis of the components of. Inspection items unit test results Inspection items unit test results moisture % 20.54 Selenium Mu g / kg 154.57 Crude protein % 11.65 manganese mg / kg 82.58 Crude fat % 0.73 Goat mg / kg 18344.65 Views min % 7.95 sulfur mg / kg 3221.83 carbohydrate % 59.15 salt mg / kg 6832.66 calorie kcal / 100g 289.77 Crude saponin mg / kg 110161.07 calcium mg / kg 3009.62 Total polyphenol Brix 173443.90 sign mg / kg 2589.65 Total flavonoid mg / kg 616.24 iron mg / kg 119.57 Per capita % 11.84 potassium mg / kg 26211.57 And sugar % 1.57 magnesium mg / kg 4670.47 glucose % 1.11 Copper mg / kg 0.26 saccharose % 1.19 zinc mg / kg 14.13

Test results of the components of the nipponia palm. Inspection items unit test results Aspartic acid mg / kg 269.01 Threonine mg / kg 30.22 Serine mg / kg 30.59 Glutamic acid mg / kg 171.29 Proline mg / kg 0 Glycine mg / kg 7.98 Alanine mg / kg 25.69 Balin mg / kg 49.06 Isoleucine mg / kg 39.30 Leucine mg / kg 49.73 Tyrosine mg / kg 0 Phenylmalanine mg / kg 14.70 Histidine mg / kg 13.44 Lysine mg / kg 16.26 Arginine mg / kg 302.53 Cystine mg / kg 30.19 Methionine mg / kg 32.46 Tryptophan mg / kg 0

Therefore, when such a nifa palm flower bud is used, it has not only an excellent antioxidant ability but also has an anticancer effect through selenium and the like and gives a beneficial effect to the human body.

First, the method for extracting the extract from the flower bud of Nifayja comprises the steps of cutting the flower bud of Nifayja into a length of 3 to 10 cm and a width of 1 cm or less, and using a flower bud of the cut nifaya as a solvent Extracting hot water or ultrasonic waves, and concentrating the extracted extract.

Here, the hot water extraction is a method of extracting water at a temperature of 80 to 100 ° C for 10 to 20 hours after adding water of about 10 to 20 times the weight of the flower bud of the above-mentioned Nepalaya, and ultrasonic extraction is performed at 8 to 12 times And the mixture is pre-treated for 20 to 30 minutes under the condition of about 100 to 150 kHz by using an ultrasonic wave extractor, and further subjected to hot water extraction for 10 to 12 hours at a temperature of 50 to 60 ° C.

In order to increase the extraction efficiency, the cut nipaya is subjected to natural drying, cold air drying or hot air drying to have a water content of 10 to 20%, followed by pulverization to a size of about 100 to 200 mesh, and extracting the active ingredient from the powder . In addition, it is also possible to dehydrate the cut nippa coconut palms in boiling water at 100 ° C for 10 to 20 minutes, dehydrate them, and extract the active ingredient therefrom.

The concentration means concentration under reduced pressure, and the solvent is removed at 50 to 60 ° C to concentrate the solution to about 20 to 50 Brix. It is of course also possible to conduct filtration before concentration, if necessary.

Next, a method for processing the flower bud of the nipponja as a powder includes the steps of cutting a nipponia flower bud, a step of dipping the cut nipponia flower bud in water at 80 to 100 ° C, Drying the dehydrated nifa palm flower bud; and pulverizing the dried flower bud to 200 to 300 mesh.

To describe this in detail, first, a flower bud of a nippi is picked up and cut into a length of 3 to 10 cm and a width of about 1 cm. Then, cut the stalks in boiling water, that is 80 to 100 ° C water for 2 to 40 minutes. After the dehydrated flower buds are dehydrated, they are dried to a water content of 10% or less, preferably 5 to 10%. At this time, natural dehydration and a dehydrator for food can be used as the dehydration method, and hot air drying, cold air drying and natural drying can be used as a drying method. Finally, the dried flower bud is pulverized to about 200 to 300 mesh by a pulverizer.

Here, it is natural that the present invention can be used as it is without removing the buds formed on the flower buds, since the flower buds of Nepalaya are used and the flower buds of Nepalaya contain a large amount of human beneficial ingredients.

The method for producing the fermented product of the nifa palm phlox is to mix the phloem extract of nipaya, the phalaenopsis powder of nipaya and the distillate concentrate, inoculate with lactic acid bacteria, and ferment. Here, the flower bud extract of Nipaya and the flower bud of Nipaya are prepared as described above.

That is, the flower bud extract of Nipaya, the flower bud of Nipaya, and the distilled water concentrate are mixed at a weight ratio of 1: 0.5 to 1: 0.5 to 1, and then the lactic acid bacterium is inoculated thereto, and the mixture is inoculated at 20 to 30 ° C for about 5 to 10 days Fermentation. Examples of the lactic acid bacteria include lactobacillus microorganisms such as Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus rennini, Lactobacillus kurbia, Lactobacillus curvatus, Lactobacillus delbrueckii, and the like can be used, but the present invention is not limited thereto. In addition, the inoculum amount of the lactic acid bacteria is inoculated in an amount of about 0.1 to 10 parts by weight based on 100 parts by weight of the mixture of the phalaenopsis powder of Nipaya, the phloem extract of Nipaya, and the remoteness concentrate.

In the present invention, the addition of the fermented product of the above-mentioned Nipah palm fronds further enhances the taste and flavor of the beverage.

On the other hand, the jaggery is the most widely used sweetener in India and is a traditional unrefined sugar consumed in Asia, Africa, Latin America and the Caribbean. The distillation is produced from sugarcane or palm juice in concentrated form without separating molasses or crystals and has a golden brown color. The re-distillation contains about 50% sucrose, 20% phosgene and other insoluble components such as ash, protein and fiber. Normally, sugar treats sugar cane chemically, so all nutrients are removed, but the re-distillation is made by sucking sugarcane or palm juice without chemical treatment, so natural minerals contain more than 50 times more sugar than sugar. In addition, the sugar contained in refined sugar is the simplest form. As soon as it enters the body, it is immediately absorbed from the blood vessels and releases energy at once. However, since the sugar and minerals are mixed, the sugar chain has a relatively long chain The body is absorbed at a slow rate of absorption and thus slowly emits energy to the body better than sugar. This distance is called 'medicinal sugar'. The re-distance is useful for people with anemia and pregnant women who are rich in iron, and the sodium content is relatively low, which is useful for controlling blood pressure. In addition, re-distance is effective in lowering the moisture content of the body, which is good for diet, and is rich in antioxidants and is useful for removing free radicals. Moreover, re-distillation also cleanses the body and acts as an extinguishing agent.

According to the present invention, a concentrate is prepared from the re-distillation. The concentrate is fed into a container in an amount of 25 to 120 parts by weight per 100 parts by weight of the distillate, and the distillation distance and the internal temperature of the container Dissolving and concentrating the re-distillation for 30 to 120 minutes so as to be 50 to 70 캜, and filtering and filtering the dissolved and concentrated distillate concentrate.

To explain this in detail, first, re-distance and purified water are put into the container. In this case, 25 to 120 parts by weight of purified water is added based on 100 parts by weight of the distillation distance. When the purified water is less than 25 parts by weight, water is hardly dissolved due to low water content, More than one part is excessive and the concentrate becomes thin as a whole. Next, the re-distance is dissolved and concentrated for 30 to 120 minutes so that the inner temperature of the container becomes 50 to 70 ° C. When the temperature is lower than 50 ° C, the production of the concentrate takes a long time and the productivity becomes poor. When the temperature is higher than 70 ° C, excessive energy is consumed Not only is it inefficient, but also the purified water is evaporated more than necessary. The dissolution and concentration of the re-distance is carried out for 30 minutes to 120 minutes, which may vary depending on the amount of re-distance, and does not limit the time. Next, when the concentrate of the re-distillation is produced, it is filtered out. The reason for performing the filtering is that it is a raw lump of a raw material which is not refined in the case of re-distance, so that impurities or residues of palm trees may be contained therein, and the filter is filtered. Here, the type of the filter is not limited, and it is most easily possible to use a cotton cloth or the like that is easily used at home.

At least one selected from the group consisting of vitamins A, C, D, E, K, thiamine, niacin, vitamin B6, folic acid, vitamin B12 and pantothenic acid is added to the remultiplex concentrate 1 to 3 parts by weight can be mixed. To increase the nutrition of the functional beverage as a whole by injecting these nutrients.

As the natural antibiotic substance, commercially available propolis stock solution may be used. The propolis has an anticancer effect, an immunity enhancement, a gastrointestinal health enhancement, anti-inflammation, a heart strengthening, a bone strengthening, an antioxidative action, a hypoglycemic action, and has an effect of giving antioxidant and other functionalities. In particular, when the propolis is used together with the nifaca fermentation broth, the fermentation broth of the fermentation broth can be effectively removed, while a rich flavor can be imparted to the beverage, and a propolis specific flavor Is also removed through the fermentation broth and the overall sensibility is significantly increased, and the storage stability of the beverage can also be improved through propolis.

Therefore, according to the composition for a beverage additive of the present invention having the above-described structure, the functionality of the beverage, that is, the antioxidant and anti-inflammation, and the antimicrobial activity are enhanced to maintain the health of the consumer, You can. In addition, anti-inflammation and antimicrobial activity have an effect of improving the preservability of beverages.

Hereinafter, the present invention will be described in more detail with reference to specific examples.

(Production Example 1)

First, the nipponia palms were picked, cleaned and then cut into 10 cm lengths. Then, it was boiled in boiling water at 100 ° C for 30 minutes, and the vestibule was soaked in cold water and cooled. Next, the corolla was torn to a diameter of about 0.8 cm, and dehydrated in a dehydrator. Then, it was dried at a moisture content of 7% by using a hot-air dryer at 60 ° C. Next, the dried peduncle was firstly pulverized by a pulverizer, and then pulverized in a second mill to prepare a powder having a particle size of 300mesh.

(Production Example 2)

The nipponia palms were picked, cleaned and then cut into 10 cm lengths. Dried by hot air at 50 캜 to have a water content of 15%, and pulverized to about 100 mesh. 20 wt. Parts of distilled water was added thereto, and the mixture was extracted at 90 to 100 캜 for 20 hours. After filtration, the filtrate was concentrated under reduced pressure at 50 ° C using a vacuum concentrator to obtain 32Brix.

(Production Example 3)

The nipponia palms were picked, cleaned and then cut into 10 cm lengths. Dried by hot air at 50 ° C to give a water content of 15%, pulverized to about 100 mesh, 10 times by weight of distilled water was added thereto, and the mixture was pretreated with an ultrasonic wave extender at 120 kHz for 30 minutes. And extracted with hot water for 10 hours. After filtration, the filtrate was concentrated under reduced pressure at 50 ° C using a vacuum concentrator to obtain 32Brix.

(Test Example 1)

Evaluation of Antioxidant Potential of Powder and Extract of.

The antioxidant power of the powder and extract prepared in Preparation Examples 1, 2 and 3 was measured.

At this time, the extracts of Preparation Examples 2 and 3 were lyophilized to obtain a powdery extract, which was then used.

(1) Measurement of DPPH radical scavenging ability

To determine the antioxidant activity, the Biois method was used to examine the radical scavenging effect of DDPH (1,1-diphenyl-2-picryhydrazyl, Sigma-Aldrich Co.). 1 ml of 0.2 mM DPPH was added to 1 ml of the sample solution prepared from 0.625 to 10 mg / ml of each extract, mixed using a vortex mixer, reacted for 30 minutes in a dark room, and absorbance was measured at 517 nm. Then, free radical scavenging activity curves were generated using the following equation, and IC ₅₀ was calculated. As a positive control, ascorbic acid was used.

Radical scavenging activity (%) = {(control Absorbance - Sample Absorbance) / control Absorbance} × 100

(2) Measurement of ABTS radical scavenging ability

ABTS radical scavenging activity was measured by Pellegrin et al. 5 ml of 7 mM ABTS (2,2'-azinobis (3-ethylenbenzothiazoline-6-sulfonate), Sigma-Aldrich Co.) and 88 μl of 140 mM K2 S2 O8 (Sigma-Aldrich Co.) .

The mixture was mixed with absolute ethanol at a ratio of 1:88, and the ABTS solution was prepared so that the absorbance of the control was adjusted to 0.7 ± 0.002 at 734 nm. 1 ml of ABTS solution was added to 50 μl of the sample solution, and the mixture was allowed to stand in a dark room for 2.5 minutes, and the absorbance was measured at 734 nm.

The results are shown in Tables 3 and 4 below.

Results of measurement of DPPH radical scavenging activity according to Test Example 1. Samples IC ₅₀
(mg.ml) Production Example 1 0.017 ± 0.00 Production Example 2 0.017 ± 0.00 Production Example 3 0.015 ± 0.00 Blueberries (dried) 0.627 + - 0.01 Red ginseng (6 years old, dried) 1.282 + 0.03

The IC ₅₀ value represents the concentration of the extract which reduces the value of the control without the extract by 50%. The smaller the IC ₅₀ value, the higher the antioxidant activity. Therefore, as shown in Table 3, according to the measurement results of DPPH radical scavenging activity, the antioxidative activity of the nihiloya palmadang was about 40 times higher than that of blueberries and about 75 times higher than that of red ginseng in Production Examples 1, 2 and 3 there was.

Results of measurement of ABTS radical scavenging activity according to Test Example 1. Samples IC ₅₀
(mg.ml) Production Example 1 0.070 ± 0.00 Production Example 2 0.071 ± 0.00 Production Example 3 0.067 ± 0.01 Blueberries 2.918 ± 0.13 Red ginseng 4.131 + 0.24

As shown in Table 4, according to the results of ABTS radical scavenging activity measurement, the antioxidative ability of the nihiloya palmadang was found to be about 42 times higher than that of blueberry and about 59 times higher than that of red ginseng in Production Examples 1, 2 and 3 there was.

(Test Example 2)

Anti - Inflammatory Effects of Extracts of.

The antiinflammatory effect of the extracts of the Nihonpalaceae prepared in Preparation Example 2 was measured.

IL-1β (interleukin-1beta), IL-6 (interleukin-6, interleukin-6) and TNF-α (tumor necrosis factor-alpha, Or tumor necrosis factor-alpha).

The test method was to investigate whether inflammation was induced by macrophages using LPS (lipopolysaccharide) and the general inflammation index was suppressed when the sample was treated with LPS (lipopolysaccharide). As a positive control, DEX (Dexamethasone) was used as a comparative drug. The extract was prepared by concentrating the extract of Preparation Example 2 in a rotary vacuum evaporator (EYELAA-1000S, Tokyo Rikakikai Co., Tokyo, Japan) at 40 ° C under reduced pressure, and diluting the extract to a concentration.

 The results are shown in FIGS. 1 to 4. FIG.

As can be seen in FIG. 1, Nitrite was significantly increased upon induction of inflammation with LPS, but nitrite decreased due to treatment with the extract of Nipah palm.

As can be seen from FIGS. 2, 3 and 4, cytokine was significantly increased upon induction of inflammation induced by LPS, but it was confirmed that the inflammation was alleviated by treatment with the extract of Nipah palm.

Therefore, it was judged that the extracts of Nypaya japonica have an inhibitory effect on inflammatory factors in a dose-dependent manner and a suppressive effect similar to DEX, which is known as an anti-inflammatory component.

(Example 1)

100 g of the extract prepared in Preparation Example 2 and 100 g of the powder prepared in Preparation Example 1 were mixed.

(Example 2)

The extract prepared in Preparation Example 3 was used in the same manner as in Example 1.

(Example 3)

The same procedure as in Example 1 was carried out except that 100 g of the fermentation broth of Nipaya and 20 g of the propolis stock solution were mixed.

Here, 100 g of the powder of Preparation Example 1, 50 g of the extract of Preparation Example 2, and 50 g of the distilled water concentrate were mixed, and 2 g of Lactobacillus acidophilus was inoculated thereinto. The distillation concentrate was prepared by dissolving the distillate for 60 minutes in a container with a distillation rate of 1 kg and 500 g of purified water of 500 캜 at a temperature of 60 캜 through a bath, The concentrated solution was filtered using cotton balls.

(Test Example 3)

The trained 30 sensory agents were asked to evaluate the samples. The evaluation items were appearance, taste, incense, overall liking, and the evaluation was done using the 9 point scale method. The closer to 9, the better, and the closer to 1, the more unfavorable.

As a sample, commercially available orange juice and milk were used. First, 10 g of each of the above Examples 1 to 3 were added to 200 ml of orange juice, mixed and used. 10 g of each of the above Examples 1 to 3 were added to 200 ml of milk and mixed. The results of the sensory evaluation are shown in Table 5 below.

Results of Test Example 3. division Exterior flavor incense Likelihood
Orange juice
Example 1 5.2 6.2 5.2 5.7 Example 2 5.2 6.1 5.2 5.6 Example 3 5.4 6.7 5.3 6.0 Control group (no addition) 5.3 5.0 5.1 5.1
milk

Example 1 5.0 5.2 4.8 5.1 Example 2 5.1 5.3 4.8 5.0 Example 3 5.3 5.5 5.0 5.4 Control group (no addition) 5.1 4.8 4.5 4.7

As can be seen from the above Table 5, Examples 1 to 4 according to the present invention were found to have a better evaluation on taste, flavor, and taste of orange juice and milk as compared with Comparative Example 1. However, there was no significant difference in appearance.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the scope of the present invention is not limited to the disclosed exemplary embodiments. It will also be appreciated that many modifications and variations will be apparent to those skilled in the art without departing from the scope of the invention.

Claims (6)

50 to 150 parts by weight of a powder of a nifa palm phalanx, 50 to 150 parts by weight of a fermentation broth of a nifa palm phlox, and 10 to 50 parts by weight of a propolis, based on 100 parts by weight of an extract of a nifa palm phallus,
The fermentation broth of the above-mentioned < RTI ID = 0.0 >
The mixture of the floret extract of Nipaya, the flower of Phalaenopsis, and the distillation concentrate at a ratio of 1: 0.5 ~ 1: 0.5 ~ 1 is inoculated with the lactic acid bacteria and fermented at 20 ~ 30 ° C for about 5 ~ 10 days The composition for beverage additives according to claim 1,
delete delete The method according to claim 1,
The powder of the above-mentioned < RTI ID = 0.0 >
A step of cutting a nipponia palm flower,
A step of dropping the cut nihon palm stamens in water at 80 to 100 캜,
A step of dewatering the wetted nephew palms,
Drying the dehydrated < RTI ID = 0.0 >
And then pulverizing the dried flower bud to 200 to 300 mesh. The composition for beverage additives according to claim 1, delete delete

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