KR101915031B1 - Method for producing functional dutch coffee for relieving woman menopausal symptoms using Punica granatum fruit and Pueraria lobata root extracts - Google Patents

Abstract

The present invention relates to a method for producing functional Dutch coffee for relieving woman menopausal symptoms and to Dutch coffee for relieving woman menopausal symptoms produced by the method, wherein the method comprises the following steps: (a) mixing water with L-carnitine to make alkaline water, filling a coffee powder into a filter container and pouring the alkaline water to extract the Dutch coffee; (b) steaming Cynanchum bungei and Chrysanthemum zawadskii, respectively, drying the Cynanchum bungei and Chrysanthemum zawadskii in the shade, adding water to hot wind-dried and pulverized powders of the Cynanchum bungei and Chrysanthemum zawadskii, respectively, and performing extraction to produce extracts of the Cynanchum bungei and Chrysanthemum zawadskii; (c) steaming Pueraria montana and Myosoton aquaticum, respectively, hot wind-drying and pulverizing the Pueraria montana and Myosoton aquaticum, and performing extraction to produce extracts of the Pueraria montana and Myosoton aquaticum; (d) immersing Punica granatum into vinegar water, taking out and washing the Punica granatum, hot wind-drying and pulverizing the Myosoton aquaticum, adding water to a Myosoton aquaticum powder and performing extraction to produce an extract of the Myosoton aquaticum; (e) concentrating a mixed extraction liquid obtained by mixing extraction liquids of Cynanchum bungei, Chrysanthemum zawadskii, Pueraria montana produced in the step (c), Myosoton aquaticum and Punica granatum in the step (d) to produce a mixed concentrate; and (f) adding the mixed extraction liquid produced in the step (e) to the Dutch coffee extracted in the step (a).

Description

Technical Field [0001] The present invention relates to a method for producing a functional adult coffee for relieving menopausal symptoms,

The present invention relates to a process for producing Dutch coffee for improving the female menopausal period using a mixed extract obtained by mixing Baekgoo extract, Rhus herb extract, Rhizopus extract, Calyx extract and Pomegranate extract, and Dutch coffee for the improvement of female menopause will be.

Coffee belonging to the Rubiaceae coffee belongs to the most commonly consumed beverage in the world. It is known that coffee has high free radical scavenging ability to cause cell damage due to high content of antioxidants such as polyphenols as compared with other foods. Recently, lipophilic antioxidant and chlorogenic acid, The results of this study are as follows. In addition, coffee has been known to have an excellent protective effect on Alzheimer's, Parkinson's disease, type 2 diabetes, cholesterol, heart disease and cirrhosis.

Among the methods of consuming coffee, coffee is called "coffee" and "coffee" is a coffee called "Dutch coffee." The name "Dutch coffee" refers to the Japanese name "Dutch coffee" Cold brew "in English meaning" cold water ". Because hot coffee extracts over a long period of time, it is less bitter than ordinary coffee extracted in a short time with hot water. You can feel soft and tender flavor. The degree of grinding of bean, taste of water and extraction time are important. The extracted coffee liquid is stored in a sealed refrigerator. If it is matured for a day or two at a low temperature, the flavor will survive more.

It is the roots of Cynanchum wilfordii Hemsley, a perennial vine plant belonging to Asclepiadaceae, which is the main product of our country. The main functional components of white seaweeds are phosphatidylcholine, phosphatidyl ethanolamine, phosphatidyl inositol, phosphatidylglycerol, and gagaminine, which have antioxidant activity against hepatic aldehyde oxidase. Cynandione A and cynanchone A, and steroidal glycosides of steroids such as wilfoside K1N and wilfoside C1N. Major efficacy studies have been reported on anti-aging effects, nourishment, tamponade, blood circulation, arteriosclerosis inhibitory effect, hyperlipidemia and diabetes prevention improvement effect, vascular relaxation effect, melanin production inhibitory effect by ethanol extract, hair growth effect .

Pomegranate ( Punica granatum L., Pomegranate) is a fruit of deciduous joist belonging to the pomegranate family (Punicaceae) and is widely distributed in the subtropical and tropical regions around Iran. It has been known that it is effective for relieving tapeworms, diarrhea, dysentery, stomatitis and intestinal hemorrhage, and drying pomegranate fruit, stem skin, and root skin and has been widely used as medicinal herbs. Recently, hypertension, arteriosclerosis, It is reported that 90 kinds of physiologically active substances having clinical efficacy such as anti-cancer are contained. The main component of the pomegranate is the alkaloid isopelletierine, and other tannins include punicalin, inuline, mannitol, sorbitol, malic acid, and the like. have. The pomegranate bark, leaves and rind are rich in ellagitannin and gallotanin, and leaves contain glycosides such as apigenin and lutein. In addition, the pomegranate has higher anticancer and antioxidant activity as well as the content of functional ingredients in the skin and seed part than the juice, and it is found that the pomegranate also contains a lot of estrogen counterparts that are female hormones. Recently, many studies on pomegranate seeds have been published with reports on the physiological activity and intake effects of punicic acid, estrogen, estradiol, and β-sitosterol in pomegranate seeds. The major components of phytoestrogen found in pomegranate and soybean flour are phenolic compounds such as isoflavones and lignans. These phenolic compounds have a structure common to natural sex hormones, Have been reported to have a preventive effect against chronic diseases such as osteoporosis.

칡 ( Pueraria hirsuta Matsum is a leguminosae plant native to Korea and other parts of Southeast Asia. Its root is composed of about 16 ~ 19% of starch, and its physiologically active isoflavones, oligosaccharides, peptides, phytic acid, dietary fiber, It contains plant sterols, phenol components, saponins, etc., and is widely used in nutrition and oriental medicine. The physiological activity of 칡 is effective to prevent deterioration of liver function such as antioxidative function, elimination of digoxin, and liver protection, and it is known that the antipyretic action, the blood pressure and the strengthening action of the heartbeat. It has also been reported that estrogenic substances, which are effective in the treatment of osteoporosis, are also contained in large amounts.

In postmenopausal women, the rapid decrease in estrogen significantly increases the likelihood of psychological and emotional symptoms such as fatigue, excitement, insomnia, loss of concentration, depression, amnesia, headache, anxiety and nervousness or asthma, The risk of fatigue and excitement, intermittent dizziness, sensory abnormality, palpitations and tachycardia, nausea, constipation, diarrhea, arthralgia, myalgia, poor circulation and weight gain due to sleep disturbance caused by sex steroid flushing are also significantly increased. In addition, osteoporosis is not only easily induced, but also increases mortality from cardiovascular diseases such as heart disease, hypertension and stroke. It also causes changes in the skin and genitourinary system and increases the likelihood of developing autoimmune diseases, cataracts and colon cancer.

Presently, it is known that the most effective known method for improving the above menopausal symptoms is to administer estrogen to supplement deficient estrogen.

However, there is a serious problem that long-term administration of synthetic estrogen can cause breast cancer and uterine cancer. Recently, a lot of arguments have been made to believe that long-term synthetic estrogen replacement therapy is likely to induce breast cancer, raising controversy among scholars and society as a whole. Although not yet proven, it is believed that the risk of developing breast cancer in women receiving synthetic estrogen replacement therapy is related to their estrogen exposure over time.

Therefore, there is a recent trend toward research on phytoestrogens, which are phytoestrogens, as safer alternatives to synthetic estrogens used in hormone replacement therapies. The phytoestrogens refer to non-steroidal compounds present in plants that exert an estrogenic effect in the body of an animal. Most of the grains, fruits and vegetables known to have anticancer effects and effects on heart disease contain trace amounts of phytoestrogens .

Korean Patent No. 1872344 discloses a process for preparing adult coffee containing amino acids and Korean Patent No. 1865409 discloses a process for producing Dutch coffee. However, in the case of using the pomegranate fruit and pine root extract of the present invention, It is different from the production method of functional Dutch coffee for the improvement of menopausal age.

SUMMARY OF THE INVENTION The present invention has been made in view of the above-mentioned needs, and an object of the present invention is to provide a method and an apparatus for improving the effective ingredients and functionalities of Dutch coffee, The present invention provides a method of manufacturing a new type of Dutch coffee having an excellent antioxidative activity while containing a large amount of polyphenols and flavonoids, have.

(A) mixing L-carnitine with water to produce alkaline water, filling the filter case with a coffee powder, pouring the alkaline water to extract the Dutch coffee; (b) a step of preparing a white water extract and a yellowtail oil extract by adding water to the white powdery white powder and crushed blue powder, respectively, after each of the white powder and the yellow powder is dehydrated and dried in the shade, (c) a step of heat-treating each of the leaves and the calyces, followed by hot-air drying, adding water to the crushed and powdered wheat flour, (d) immersing the pomegranate in vinegar, removing the pomegranate, washing it, adding hot water to the crushed pomegranate powder, and extracting it to prepare a pomegranate extract; (e) The mixed extract obtained by mixing the prepared white water extract, the herb extract, the prepared extract of step (c), the sphagnum extract and the pomegranate extract prepared in step (b) Preparing a mixed concentrate; And (f) adding the mixed concentrate prepared in step (e) to the extracted hot coffee of step (a). .

In addition, the present invention provides a Dutch coffee for female climacteric improvement prepared by the above method.

The Dutch coffee according to the present invention can prepare a Dutch coffee having excellent taste and taste by harmonizing the flavor of a medicinal plant with the inherent taste of Dutch coffee. In addition, it has excellent antioxidative activity while containing a large amount of a phenol compound and flavonoid, If ingested, women's menopausal symptoms can be effectively improved, which can provide a Dutch coffee that can help the public health.

In order to achieve the object of the present invention,

(a) mixing L-carnitine with water to produce alkaline water, filling the filter cake with the filter cake, and pouring the alkaline water to extract the instant coffee;

(b) a step of preparing a white water extract and a yellowtail oil extract by adding water to the white powdery white powder and crushed blue powder, respectively, after each of the white powder and the yellow powder is dehydrated and dried in the shade,

(c) a step of heat-treating each of the leaves and the calyces, followed by hot-air drying, adding water to the crushed and powdered wheat flour,

(d) immersing the pomegranate in vinegar, removing the pomegranate, washing it, adding hot water to the crushed pomegranate powder, and extracting it to prepare a pomegranate extract;

(e) The mixed extract obtained by mixing the prepared white water extract, the herb extract, the prepared extract of step (c), the sphagnum extract and the pomegranate extract prepared in step (b) Preparing a mixed concentrate; And

(f) adding the mixed concentrate prepared in the step (e) to the extracted hot coffee of the step (a). The present invention also provides a method of manufacturing a Dutch coffee for improving female menopausal period.

In the process for producing the Dutch coffee of the present invention, the coffee powder in the step (a) is preferably prepared by lyophilizing the coffee at -50 to -80 캜 for 3 to 6 days and then pulverizing the coffee powder, Lyophilizing the coffee at -60 to -65 캜 for 4 to 5 days, and then pulverizing it. The lyophilization and pulverization of the coffee under the above conditions did not destroy the effective ingredient of the coffee, so bitter taste was reduced and the preference degree could be improved.

In addition, in the process for producing the Dutch coffee of the present invention, the extraction in the step (a) is preferably carried out by filling 80 to 120 g of the coffee powder into the filter pail and pouring 400 to 500 mL of alkaline water at 3 to 7 DEG C to extract the hot coffee More preferably, the filter cake is filled with 100 g of the coffee powder and 450 mL of alkaline water at 5 DEG C is poured to extract the hot coffee. Extracting the Dutch coffee under the above conditions reduced the bitter taste of the coffee and was able to extract it with a coffee having a mild and gentle flavor.

In addition, in the process for producing the Dutch coffee of the present invention, the alkaline water in the step (a) may be prepared by mixing 1 to 2% (w / v) of L-carnitine in water, Carnitine in an amount of 1.5% (w / v). Extraction of Dutch coffee using alkaline water produced under the above conditions was more effective in extracting and sufficiently enhancing the flavor and deep taste of the coffee, thereby further improving the flavor of the coffee.

In step (b) of the present invention, the step (b) is preferably a step of treating the white pearl and the safflower seeds at 90 to 100 ° C for 1 to 3 minutes and then treating them at 20 to 25 ° C for 4 to 6 hours After shaking for 2 ~ 3 times, the mixture was dried at 50 ~ 60 ℃ for 20 ~ 28 hours. The water was added 12 ~ 18 times (v / w), and then extracted at 90 to 95 ° C for 10 to 15 hours to produce Baekgoo extract and Rhus javanica extract. More preferably, Paekcheo and Rhus japonica are each subjected to a heat treatment at 100 ° C for 2 minutes, After repeatedly heating and drying in shade for 5 hours at ~ 25 ° C, it was dried twice with hot air for 24 hours at 55 ° C, and water was added to the crushed white powder and crushed powder at 15 times (v / w) ), And the mixture was extracted at 90 to 95 ° C for 13 hours. The can be prepared.

In step (c) of the present invention, the step (c) is preferably a step of heat-treating the bean curd and calamus at 90 to 100 ° C for 3 to 5 minutes and then heating at 50 to 60 ° C for 32 to 40 hours (V / w) of water is added to the dried and crushed 칡 powder and the sphagnum powder, respectively, and then the mixture is extracted at 90 to 95 캜 for 6 to 10 hours to prepare the 칡 extract, More preferably, the pearl bean sprouts and calyces are subjected to a steam treatment at 100 ° C for 4 minutes, followed by hot air drying at 55 ° C for 36 hours, adding 15 times (v / w) water to each of the crushed and powdered wheat flour And then extracted at 90 to 95 ° C for 8 hours to prepare an extract of Lycoris spp.

In step (d) of the present invention, the step (d) is preferably carried out by immersing the pomegranate in vinegar of 0.8 to 1.2% (v / v) for 8 to 12 minutes, The pomegranate extract can be prepared by adding water 12 to 18 times (v / w) to the crushed pomegranate powder for 20 to 28 hours at 20 to 28 hours and then extracting at 90 to 95 ° C for 3 to 5 hours. More preferably, the pomegranate is immersed in 1% (v / v) vinegar for 10 minutes, washed out, washed with hot air for 24 hours at 55 DEG C, and water is added 15 times (v / w) And then extracted at 90 to 95 ° C for 4 hours to prepare a pomegranate extract.

The pretreatment and extraction of the material under the conditions of the above steps (b) to (d) to produce the extract have excellent effects on the active ingredient content and antioxidant activity, and are smooth and soft, It was prepared as an extract.

In addition, in the process for producing Dutch coffee according to the present invention, the mixed extract of step (e) preferably contains 16 to 24% by volume of Baekgoo extract, 8 to 12% by volume of Rhus japonica extract, 25 to 35% by volume of the extract of Aspergillus oryzae, 8 to 12% by volume of the extract of calyptium and 25 to 35% by volume of the extract of the pomegranate. More preferably, 20% 30% by volume of the extract, 30% by volume of the extract of the pomegranates, 10% by volume of the extract of the kernels, and 30% by volume of the extract of the pomegranate. The mixed extracts mixed with the above materials and the mixing ratios could be prepared as a mixed extract suitable for the production of Dutch coffee having high total phenol and flavonoid content and antioxidative activity,

Further, in the method for producing the Dutch coffee of the present invention, the step (f) may preferably add 0.3 to 0.5% by volume of the mixed concentrate to the Dutch coffee, more preferably the mixed concentrate to 0.4% Can be added. Mixing in the same ratio as above resulted in a good taste and flavor of the Dutch coffee and the mixed concentrate, and the bitter taste was reduced, so that the coffee could be produced with excellent taste.

The method for producing the Dutch coffee according to the present invention, more specifically,

(a) mixing alkaline water by mixing 1 to 2% (w / v) of L-carnitine in water, filling the filter case with the coffee powder, pouring the alkaline water to extract the instant coffee;

(b) repeating the process of steam-drying at 90 to 100 ° C for 1 to 3 minutes and drying at 20 to 25 ° C for 4 to 6 hours in shade for 2-3 times, Dried at 50 to 60 ° C for 20 to 28 hours and 12 to 18 times (v / w) of water were added to the crushed white powder and crushed red powder, respectively, followed by extraction at 90 to 95 ° C for 10 to 15 hours Preparing an extract of Bacillus subtilis and an extract of Bacillus subtilis;

(c) Steatite and calyptium were heated at 90 ~ 100 ℃ for 3 ~ 5 minutes and then hot air dried at 50 ~ 60 ℃ for 32 ~ 40 hours. Water was added 12 ~ 18 times (v / w), followed by extraction at 90 to 95 ° C for 6 to 10 hours to prepare an extract and a sphagnum ganoderma extract;

(d) Pomegranate is immersed in vinegar of 0.8-1.2% (v / v) for 8-12 minutes, washed out, washed with hot air at 50 ~ 60 ℃ for 20 ~ 28 hours, To 18 times (v / w), followed by extraction at 90 to 95 ° C for 3 to 5 hours to prepare a pomegranate extract;

(e) 16 to 24% by volume of the white water extract, 8 to 12% by volume of the Rhus japonica extract, 25 to 35% by volume of the extract of step (c) prepared in the step (b) , 8 to 12 vol.% Of the extract of calyx, and 25 to 35 vol.% Of the pomegranate extract prepared in step (d), to a concentration of 6 to 8 brix to prepare a mixed concentrate; And

(f) adding 0.3 to 0.5% by volume of the mixed concentrate prepared in step (e) to the extracted hot coffee of step (a)

More specifically,

(a) mixing alkaline water with 1.5% (w / v) of L-carnitine in water to fill the filter pail with the coffee powder, pouring the alkaline water to extract the coffee;

(b) Repeating the process of heat treatment at 100 ° C. for 2 minutes and drying the shade at 20 ° to 25 ° C. for 2 hours, respectively, and repeating the process of heating and drying twice at 55 ° C. for 24 hours, And adding 15 times (v / w) of water to each of the crushed white pearl powder and the citron powder, and then extracting the mixture at 90 to 95 ° C for 13 hours to prepare white pear extract and Rhizobium extract.

(c) After heat treatment at 100 ° C for 4 minutes and then hot-air drying at 55 ° C for 36 hours, water was added 15 times (v / w) to each of the crushed and sown flour, To 95 < 0 > C for 8 hours to prepare an extract and an extract of Safflower grisea;

(d) Pomegranate was immersed in 1% (v / v) vinegar for 10 minutes, washed out, washed with hot air for 24 hours at 55 ° C, and water was added 15 times (v / w) to the crushed pomegranate powder Followed by extraction at 90 to 95 ° C for 4 hours to prepare a pomegranate extract;

(e) 20% by volume of the extract obtained from step (b), 10% by volume of the extract obtained from step (b), 30% by volume of the extract of step (c) And 30% by volume of the pomegranate extract prepared in the step (d), to a concentration of 7 brix to prepare a mixed concentrate; And

(f) adding 0.4% by volume of the mixed concentrate prepared in step (e) to the extracted hot coffee of step (a).

The present invention also provides a Dutch coffee prepared by the above method.

Hereinafter, production examples and examples of the present invention will be described in detail. However, the following Preparation Examples and Examples are illustrative of the present invention, and the content of the present invention is not limited to the following Production Examples and Examples.

Manufacturing example  One. Dutch coffee  Produce

(a) 1.5% of L-Carnitine was added to purified water and then mixed to prepare an alkaline purified water having a pH of 8 to 8.3.

(b) 100 g of the coffee bean powder was filled in a filter case, and 100 mL of the alkaline purified water prepared in the step (a) was poured and poured for 20 minutes. Then, 50 mL of alkaline purified water was poured, 300 mL of alkaline purified water was poured and dropped one drop into the coffee liquor bottle under the filter case to obtain 300 mL Dutch coffee for 4 to 6 hours.

(c) After heating for two minutes at 100 ° C and then heating at 20 ° C to 25 ° C for 5 hours, shaking and drying were repeated twice. (V / w) was added to each of the crushed white powder and the crushed basal powder at 55 ° C for 24 hours, and the mixture was extracted at 90 to 95 ° C for 13 hours. Respectively.

(d) A 0.5 cm-thick brown bean curd and calyptium were heated for 4 minutes at 100 ° C for 4 minutes, then hot-air dried at 55 ° C for 36 hours, / w), and the mixture was extracted at 90 to 95 ° C for 8 hours to prepare an extract and a flower extract.

(e) pomegranate was immersed in 1% vinegar for 10 minutes, washed out, cut into 0.5 cm thickness, hot-air dried at 55 ° C for 24 hours, poured into pomegranate powder 15 times (v / w), and extracted at 90 to 95 ° C for 4 hours to prepare a pomegranate extract.

(f) 20% by volume of the extract obtained from step (c), 10% by volume of the extract of Rhus japonica, 30% by volume of the extract of step (d) prepared above, 10% And 30% by volume of the pomegranate extract prepared in the step (e), and then concentrated under reduced pressure to a brix of 7 brix to prepare a mixed concentrate.

(g) Functional Dutch coffee was prepared by adding 0.4% by volume of the herbal concentrate prepared in the step (f) to the Dutch coffee prepared in the step (b).

Mixing ratio of mixed extract of Dutch coffee (volume%) Kinds Production Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 White water extract 20 20 35 5 Rhodiola extract 10 - 5 14 칡 Extract 30 30 20 38 Calyx extract 10 - 20 5 Pomegranate Extract 30 30 20 38 Angelica extract - 10 - - Omija extract - 10 - -

Comparative Example  One: Dutch coffee  Produce

100 g of the coffee powder is poured into the filter pail, and 100 mL of purified water at 5 ° C is poured in, and the solution is poured for 20 minutes. Pour 50 mL of purified water again and boil for 30 minutes. Pour 300 mL of purified water into the coffee pail The drop was dropped to obtain 300 mL Dutch coffee for 4 to 6 hours.

Comparative Example  2 to 4. Dutch coffee  Produce

Dutch coffee was prepared by the method of Preparation Example 1, and in the step (f), a mixture of extracts was prepared in the same manner as in Table 1 to prepare Dutch coffee.

Comparative Example  5. Dutch coffee  Produce

A method for preparing Dutch coffee according to the method of Preparation Example 1, wherein an extract obtained from the steps (c) to (e) is subjected to the following conditions in the preparation of white water extract, Rhizoma extract, Coffee.

(c) 0.5 degree heat-treatment at 100 ℃ for 4 minutes, followed by shaking for 10 hours at 20 ~ 25 ℃. (V / w) was added to each of the crushed white powder and the crushed red powder at 45 ° C. for 18 hours, followed by extraction at 90 ° C. to 95 ° C. for 8 hours. Respectively.

(d) A 0.5 cm-thick brown bean curd and calyptium were heated for 2 minutes at 100 ° C for 2 minutes, then hot-air dried for 24 hours at 70 ° C, and 15 times (v / w), and the mixture was extracted at 90 to 95 ° C for 13 hours to prepare an extract of Lycoris spp.

(e) Pomegranate was immersed in 1% vinegar for 20 minutes, washed out, cut into 0.5 cm thickness, hot-air dried at 55 ° C for 36 hours, and poured into pomegranate powder 15 times (v / w), and extracted at 90 to 95 ° C for 8 hours to prepare a pomegranate extract.

Example  1: Determination of total phenolic compound content

The total phenolic compound content was analyzed according to the Folin-Denis method. After adjusting the sample to 1 mg / ml, 3 ml of distilled water was added to 1 ml of the sample solution, 1 ml of Folin &Ciocalteu's phenol reagent was added, and the mixture was mixed at 27 ° C in a shaking bath. After 5 minutes, 1 ml of NaCO ₃ saturated solution was added, and the mixture was allowed to stand at room temperature for 1 hour. Then, the absorbance was measured with a spectrophotometer (UV-1650PC, SHIMADZU) at 640 nm. The contents of phenolic compounds were determined by using calibration curves of catechin, tannic acid and chlorogenic acid.

Comparison of Total Phenolic Compounds in Dutch Coffee sample Total phenolic compound content (mg%) Catechin Chlorogenic acid Tannin Production Example 1 30.3 ± 1.2 55.2 ± 1.8 41.9 ± 1.3 Comparative Example 1 24.6 ± 1.3 46.3 ± 0.7 36.6 ± 0.4 Comparative Example 2 25.6 ± 0.8 48.1 ± 0.8 37.2 ± 0.2 Comparative Example 3 26.2 ± 0.9 50.2 ± 1.0 38.3 ± 0.6 Comparative Example 4 27.4 ± 1.2 51.2 ± 1.3 39.0 ± 0.8 Comparative Example 5 28.1 ± 1.0 52.3 ± 0.9 39.5 ± 0.9

The total phenolic compound contents of Dutch coffee prepared by the comparative examples and the method of Preparation Example 1 are shown in Table 2. As can be seen from Table 2, the Dutch coffee of Comparative Example 1, on which the mixed extract was not added, showed the lowest content on the basis of the chlorogenic acid, and the Dutch coffee of Preparation Example 1 was comparable to the other Comparative Examples on the basis of the content of chlorogenic acid The highest phenol contents were obtained and catechin and tannin showed the same results.

Example  2: Total flavonoid content measurement

To measure the total flavonoid content of coffee, each coffee was diluted with distilled water to prepare an analytical sample. Then, 1.0 ml of the test liquid was placed in a test tube, and 10 ml of diethylen glycol was added thereto. Again, 0.1 ml of 1N NaOH was mixed well and reacted in a constant temperature water bath at 37 ° C for 1 hour and the absorbance at 420 nm was measured. Blank test was performed by treating distilled water instead of sample solution, and standard curve was prepared using NARINJIN (Sigma co., USA), and the total flavonoid content was determined from this.

Comparison of total flavonoid content of Dutch coffee sample Total flavonoid content (mg%) Production Example 1 15.7 ± 0.8 Comparative Example 1 5.0 ± 0.3 Comparative Example 2 10.2 ± 0.4 Comparative Example 3 11.2 ± 0.2 Comparative Example 4 12.4 ± 0.2 Comparative Example 5 13.5 ± 0.3

The total flavonoid contents of Dutch coffee prepared by the methods of Comparative Examples and Production Example 1 are shown in Table 3 above. As can be seen from Table 3, the Dutch coffee of Preparation Example 1 showed the highest content and the Dutch coffee of Comparative Example 1 contained the lowest content.

Example  3: DPPH Radical Scatters  exam

In order to measure the antioxidative activity of the extract of coffee by hydrogen electron donating ability, samples of Preparation Example 1 and Comparative Examples were diluted with distilled water, and 900 μl of DPPH solution (100 μM) and 100 μl of each sample were mixed and stirred. This mixture was reacted in a dark place for 30 minutes and absorbance was measured at 517 nm. The hydrogen electron donating ability was evaluated by repeating each experiment three times and then calculating the degree of decrease in absorbance of the control by the following equation.

An = (A ₀ -A) / A ₀ 100

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

A ₀ : Absorbance of DPPH solution without added sample

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

Comparison of DPPH radical scavenging ability of Dutch coffee sample DPPH value at 2,000 ppm (% relative to no treatment) IC ₅₀ (mg / kg) Production Example 1 68.3 ± 1.0 1,557.7 ± 22.9 Comparative Example 1 53.5 ± 2.3 1,899.4 ± 21.9 Comparative Example 2 55.7 ± 1.8 1,821.2 ± 20.2 Comparative Example 3 59.4 ± 2.0 1,750.1 ± 36.7 Comparative Example 4 60.2 ± 2.2 1,706.0 ± 22.3 Comparative Example 5 63.4 ± 1.5 1,630.8 ± 22.1

DPPH radical scavenging activity of Dutch coffee prepared by the comparative examples and the method of Preparation Example 1 is shown in Table 4 above. As can be seen from Table 4, the antioxidant activity of Dutch coffee of Preparation Example 1 was the highest at 68.3%. The amount of the extract required to exhibit the 50% DPPH radical scavenging ability, that is, the IC ₅₀ value, was also lowest in Preparation Example 1, which was consistent with the foregoing results.

Example  4: nitrite Scatters  exam

To measure the nitrite scavenging effect of coffee, 40 μl of sample extract and 0.1 N HCl (pH 1.2) or 0.2 M citrate buffer (pH 4.2) or 0.2 M citrate buffer were added to 20 μl of 1 mM NaNO ₂ , pH 6.0) was adjusted to a volume of 200 mu l. The reaction solution was reacted in a constant temperature water bath at 37 ° C for 1 hour, and then 1,000 μl of 2% acetic acid and 1 μl of a Griess reagent (1% sulfanilic acid and 1% naphthylamine (30% naphthylamine) in a ratio of 1: 1, prepared immediately before use) was added and mixed well. The mixture was incubated at room temperature for 15 minutes at room temperature. Absorbance was measured at 520 nm, Respectively.

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

N: Nitrite scavenging ability

A: After 1 hour of addition of the sample to 1 mM NaNO ₂ absorbance

B: 1 mM NaNO ₂ Absorbance

C: Control absorbance

Comparison of nitrite scavenging ability of Dutch coffee sample Nitrite scavenging ability (%) Production Example 1 60.1 ± 5.5 Comparative Example 1 23.8 ± 5.7 Comparative Example 2 38.0 ± 4.2 Comparative Example 3 45.3 ± 2.1 Comparative Example 4 48.5 ± 3.5 Comparative Example 5 52.6 ± 4.2

The nitrite scavenging activity of Dutch coffee prepared by the comparative examples and the method of Preparation Example 1 is shown in Table 5 above. As can be seen in Table 5, the nitrite scavenging ability of the Dutch coffee of Preparation Example 1 was the highest at 60.1%, and the Dutch coffee without the mixed extract of Comparative Example 1 showed the lowest nitrite scavenging ability.

Example  5: Checking the effect of improving the symptoms of menopause

Sixty women aged 40 to 65 years who showed symptoms of menopausal symptoms were divided into 6 groups, and 200 mL of the Dutch coffee of Preparation Example 1 and Comparative Example were administered twice a day, respectively. After 30 days of administration, The degree of symptom improvement was evaluated by a 10 - point scale.

Effects of Dutch coffee on menopausal symptoms division Production Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Facial flushing 8.2 3.2 5.8 6.2 6.1 6.0 Hyperhidrosis 8.1 4.5 5.7 6.2 6.0 7.4 Pyrexia 8.5 5.0 6.0 6.0 6.1 6.2 Fatigue 8.8 4.2 5.9 5.6 6.2 6.8 Depression 8.7 4.2 6.0 6.2 6.8 7.2 Sleep disorder 9.0 5.0 6.2 6.4 6.4 6.9 Anxiety 8.7 4.2 6.0 6.1 6.0 7.0

As a result of evaluating the degree of improvement in seven items of major menopausal symptoms such as facial flushing, hyperhidrosis, sweating, tiredness, depression, sleeping disorder and anxiety, women with menopausal symptoms 8 to 9 points of the menopausal symptom improvement effect, whereas the comparative examples showed scores of 7 points or less. Thus, it was confirmed that the Dutch coffee of Preparation Example 1 is excellent in improving the female menopausal symptom.

Example  6: Dutch coffee  Sensory test

30 men, 19 women and 64 men, 30 women, 10 women aged 65 and over, 10 men aged 65 and over, total of 100 people, 20 people (14 ~ 18 years old, 10 men and 10 women) (1 point: very poor, 2 points: poor, 3 points: normal, and 3 points) were evaluated by subjecting Dutch coffee of Preparation Example 1 and Comparative Example to tasting and evaluating odor, taste, bitter taste, 4 points: good, 5 points: very good). The results are shown in Table 7. The degree of bitterness was evaluated according to bitter taste: 1 point: little bitter taste, 3 points: bitter taste, 5 points: bitter taste.

Sensory evaluation of Dutch coffee sample incense flavor bitter Comprehensive preference map Production Example 1 4.8 4.8 2.0 4.6 Comparative Example 1 4.1 3.9 3.2 4.0 Comparative Example 2 4.2 4.1 2.5 4.1 Comparative Example 3 4.3 4.1 2.3 4.1 Comparative Example 4 4.2 4.2 2.5 4.2 Comparative Example 5 4.5 4.3 2.3 4.3

As can be seen in Table 7, it was confirmed that the Dutch coffee of Preparation Example 1 was weaker in bitter taste and was preferred by the evaluators in odor, taste and overall preference than the Dutch coffee of the other comparative examples.

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

Claims (5)

(a) mixing L-carnitine with water to produce alkaline water, filling the filter cake with the filter cake, and pouring the alkaline water to extract the instant coffee;
(b) a step of preparing a white water extract and a yellowtail oil extract by adding water to the white powdery white powder and crushed blue powder, respectively, after each of the white powder and the yellow powder is dehydrated and dried in the shade,
(c) a step of heat-treating each of the leaves and the calyces, followed by hot-air drying, adding water to the crushed and powdered wheat flour,
(d) immersing the pomegranate in vinegar, removing the pomegranate, washing it, adding hot water to the crushed pomegranate powder, and extracting it to prepare a pomegranate extract;
(e) 16 to 24% by volume of the white water extract, 8 to 12% by volume of the Rhus japonica extract, 25 to 35% by volume of the extract of step (c) prepared in the step (b) , 8 to 12 vol.% Of the extract of calyx, and 25 to 35 vol.% Of the pomegranate extract prepared in the step (d), and concentrating the mixture to prepare a mixed concentrate; And
(f) adding the mixed concentrate prepared in step (e) to the extracted hot coffee of step (a). delete The method according to claim 1,
(a) mixing L-carnitine with water to produce alkaline water, filling the filter cake with the filter cake, and pouring the alkaline water to extract the instant coffee;
(b) repeating the process of steam-drying at 90 to 100 ° C for 1 to 3 minutes and drying at 20 to 25 ° C for 4 to 6 hours in shade for 2-3 times, Drying at 50 to 60 ° C for 20 to 28 hours, adding water to each of the crushed white powder and crushed red powder, and then extracting the mixture at 90 to 95 ° C for 10 to 15 hours to prepare white water extract and Rhizoma extract ;
(c) Steatite and calyptium were heated at 90 ~ 100 ℃ for 3 ~ 5 minutes respectively, and then hot air dried at 50 ~ 60 ℃ for 32 ~ 40 hours. Water was added to the crushed and squeezed powder, To 95 < 0 > C for 6 to 10 hours to prepare an extract of Lycopersicon esculentum and Thunb.
(d) Pomegranate is immersed in vinegar, washed, taken out, washed with hot air at 50 to 60 ° C for 20 to 28 hours, water is added to crushed pomegranate powder, and extracted at 90 to 95 ° C for 3 to 5 hours Preparing a pomegranate extract;
(e) 16 to 24% by volume of the white water extract, 8 to 12% by volume of the Rhus japonica extract, 25 to 35% by volume of the extract of step (c) prepared in the step (b) , 8 to 12 vol.% Of the extract of calyx, and 25 to 35 vol.% Of the pomegranate extract prepared in the step (d), and concentrating the mixture to prepare a mixed concentrate; And
(f) adding 0.3 to 0.5% by volume of the mixed concentrate prepared in the step (e) to the extracted hot coffee of step (a). Way. The method of claim 3,
(a) mixing alkaline water by mixing 1 to 2% (w / v) of L-carnitine in water, filling the filter case with the coffee powder, pouring the alkaline water to extract the instant coffee;
(b) repeating the process of steam-drying at 90 to 100 ° C for 1 to 3 minutes and drying at 20 to 25 ° C for 4 to 6 hours in shade for 2-3 times, Dried at 50 to 60 ° C for 20 to 28 hours and 12 to 18 times (v / w) of water were added to the crushed white powder and crushed red powder, respectively, followed by extraction at 90 to 95 ° C for 10 to 15 hours Preparing an extract of Bacillus subtilis and an extract of Bacillus subtilis;
(c) Steatite and calyptium were heated at 90 ~ 100 ℃ for 3 ~ 5 minutes and then hot air dried at 50 ~ 60 ℃ for 32 ~ 40 hours. Water was added 12 ~ 18 times (v / w), followed by extraction at 90 to 95 ° C for 6 to 10 hours to prepare an extract and a sphagnum ganoderma extract;
(d) Pomegranate is immersed in vinegar of 0.8-1.2% (v / v) for 8-12 minutes, washed out, washed with hot air at 50 ~ 60 ℃ for 20 ~ 28 hours, To 18 times (v / w), followed by extraction at 90 to 95 ° C for 3 to 5 hours to prepare a pomegranate extract;
(e) 16 to 24% by volume of the white water extract, 8 to 12% by volume of the Rhus japonica extract, 25 to 35% by volume of the extract of step (c) prepared in the step (b) , 8 to 12 vol.% Of the extract of calyx, and 25 to 35 vol.% Of the pomegranate extract prepared in step (d), to a concentration of 6 to 8 brix to prepare a mixed concentrate; And
(f) adding 0.3 to 0.5% by volume of the mixed concentrate prepared in the step (e) to the extracted hot coffee of step (a). Way. A Dutch coffee for the improvement of female menopausal period, produced by the method of any one of claims 1, 3 and 4.