KR101920802B1 - The manufacture method of stachys sieboldii drink - Google Patents

Abstract

A method for manufacturing a Stachys sieboldii drink comprises: a first step of hot-water extracting dried Stachys sieboldii to manufacture a Stachys sieboldii extract; a second step of filtering the Stachys sieboldii extract; a third step of mixing the Stachys sieboldii extract with a Kalamansi stock solution, honey, GABA strengthened grain powder, and purified water to manufacture a Stachys sieboldii mixture; a fourth step of mixing and sterilizing the Stachys sieboldii mixture to manufacture a Stachys sieboldii drink; and a fifth step of packaging the Stachys sieboldii drink. The drink contains the Stachys sieboldii extract, and thus can be effective for brain functions and prevention of dementia.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001]

The present invention relates to a method of manufacturing a cornerstone sleeping beverage.

The groundbreaking sleep is a perennial plant with roots spread over several branches, a white subterranean stem extending to the side of the ground, and a small silkworm shaped like a silkworm. The roots have a sweet sweet taste. The stem grows in a square shape. In early summer, a purple flower blooms at the end of the stem.

Groundbreaking sleep has the effect of sweating all over the body, controlling breathing, and letting the terrain and boil go. Applied diseases are used to treat headache, sore throat, bronchitis and lung diseases including the cold.

The foundation stone sleep contains a large amount of choline and phenylethanoid which activates the brain function. It is effective for memory improvement and prevention of dementia. Arginic acid and stachydrin prevent the accumulation of fat and smooth blood circulation. It has efficacy.

In view of the effects of these various types of cornerstone sleep, cornerstone sleep improves brain function and cleanses blood, thereby preventing dementia and brain diseases.

However, it has been widely used as food and medicine in China and Japan. However, researches in Korea have not been active.

In addition, aging in the modern society is leading to a rapid increase in senile dementia. In 2020, the prevalence of dementia is estimated to reach 10%, and interest in prevention of dementia and good food for brain diseases is also increasing.

Therefore, there is a growing demand for product development and commercialization using various pharmacological effects of cornerstone sleep.

Korean Patent Publication No. 10-2015-0076622

Disclosure of the Invention The present invention has been conceived to solve the problems described above, and it is an object of the present invention to provide a method for preventing brain dementia, which is effective in preventing cerebral function and dementia, The purpose is to provide a cornerstone sleeping beverage.

The technical objects to be solved by the invention are not limited to the above-mentioned technical problems, and other technical subjects not mentioned can be clearly understood by those skilled in the art from the following description. There will be.

The present invention provides a method of manufacturing a cornerstone sleeping beverage, comprising the steps of: A second step of filtering the bas relief extract; A third step of preparing a ground-stone sleeping mixture by mixing the ground stone extract, Kalamanshi stock solution, honey, purified water and GABA-reinforced grain powder; A fourth step of preparing a cornerstone sleeping drink by stirring and sterilizing the basecoating mixture; And a fifth step of packaging the cornerstone sleeping beverage.

According to the solution of the above-mentioned problems, the present invention provides a method of manufacturing a cornerstone sleeping beverage, comprising the steps of: mixing Kalamansi stock solution, honey and GABA-fortified grain powder, which is effective for prevention of brain function and dementia, It is possible to produce a cornerstone sleeping drink having an increased degree of preference.

BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a flowchart showing a method of manufacturing a cornerstone sleeping beverage according to the present invention.

The above and other objects, features and advantages of the present invention will be more apparent from the following detailed description taken in conjunction with the accompanying drawings, in which: FIG. BRIEF DESCRIPTION OF THE DRAWINGS The advantages and features of the present invention and the manner of achieving them will become apparent by reference to an embodiment which will be described in detail below with reference to the accompanying drawings.

Hereinafter, a method of manufacturing a cornerstone sleeping beverage will be described in detail with reference to the drawings.

≪ Preparation method of groundbreaking sleeping beverage &

First, a cornerstone sleep extract is prepared in a first step (S1).

Specifically, 1 part by weight of water is added to 1 part by weight of a dried base stone as an extractor, and the mixture is heated at a temperature of 95 to 115 캜 for 10 to 14 hours to prepare a cornerstone sleep extract.

When 1 part by weight of water is contained in 1 part by weight of dried base stone as a base for preparing a base stone sleep extract, the amount of the useful ingredient in the foundation stone is not sufficiently extracted. If the amount of water is more than 1 part by weight, There is a low problem.

If the temperature is lower than 95 ° C during the preparation of the base stone sleep extract, the extraction will not proceed effectively and the time required for the extraction will increase, resulting in a decrease in working efficiency. If the temperature is higher than 115 ° C, the oil component in the cornerstone can be destroyed due to the high temperature, and therefore, the temperature at the time of cornerstone sleep extraction is most preferably 95 to 115 ° C.

In addition, if the composition is heated at a temperature of 95 to 115 캜 for a time shorter than 10 hours, it is impossible to sufficiently extract a useful ingredient in the ground stone bed, and if it is heated for more than 14 hours, Is low. Therefore, it is most preferable to heat at a temperature of 95 to 115 캜 for 10 to 14 hours in the cornerstone sleep extraction.

Next, in the second step (S2), the foundation stone sleep extract is filtered.

Specifically, the crude stone extract prepared in the first step is filtered to remove impurities.

Next, in the third step (S3), the foundation stone sleeping mixture is prepared by mixing the foundation stone extract, Kalamanshi solution, honey, GABA-reinforced grain powder and purified water.

Specifically, the Kalamansi stock solution, honey, GABA-fortified grain powder, and purified water are mixed with the foundation stone extract prepared by filtering in the second step.

It is most preferable to mix 0.01 to 0.05 part by weight of the Kalamansi solution, 0.05 to 0.1 part by weight of honey, 0.1 to 0.3 part by weight of GABA-reinforced grain powder and 1 part by weight of purified water, Do.

Corundum sleep is rich in dietary fiber, has excellent pharmacological effect on the activation of intestinal function, has a great effect in improving constipation. In addition, it is an edible medicinal material with excellent brain cell regeneration and activation.

Calamansi is rich in cinefurin, a functional ingredient that is excellent in fat burning and has an effect, so it is effective for diet. It is also rich in vitamin C, which helps improve spots, freckles and pigmentation. If less than 0.01 part by weight of the crude extract of Kalmanshi is added to 1 part by weight of the foundation stone extract, sufficient amount of the oil component is not added. If the amount of the crude extract of Kalmansan is more than 0.05 part by weight, a new taste is strong.

Honey contains minerals and vitamins, which are good for restoring fatigue, preventing aging and boosting energies. When the amount of honey is less than 0.05 part by weight with respect to 1 part by weight of the foundation stone sleep extract, sweet taste is less, and when the amount of honey is more than 0.1 part by weight, excessively sweet taste is caused.

GABA-fortified cereals add water to the dried grains before germination. The ratio of water to dried grains is most preferably 10: 3. The grains are allowed to completely absorb water and then aged at a temperature of 40 to 65 ° C for 1 to 3 hours to obtain a germinated and germinated grain. If the amount of the cereal having an increased GABA content is less than 0.1 part by weight based on 1 part by weight of the base stone sleep extract, the amount of the GABA-rich cereal grains is insufficiently added, If the amount of the cereal having an increased content is more than 0.3 part by weight, there is a problem that the foundation stone sleeping mixture is excessively kneaded.

Next, in a fourth step (S4), a foundation stone sleeping mixture is stirred and sterilized to prepare a foundation stone sleeping drink.

Specifically, the cornerstone sleeping mixture prepared in the third step is stirred and sterilized to prepare a cornerstone sleeping drink.

The cornerstone sleeping beverage is stirred and sterilized at a temperature of 135 to 150 DEG C for 3 to 5 seconds. If the temperature is lower than 135 ° C, the sterilizing effect is lowered, and if sterilization is performed within 3 seconds, the effect of sterilization is deteriorated.

Next, in the fifth step (S5), the cornerstone sleeping beverage is packed.

Specifically, the cornerstone sleeping beverage manufactured in the fourth step is packaged to prevent contamination due to the inflow of foreign substances.

Hereinafter, the sensory evaluation was carried out according to the material composition ratio of the cornerstone sleeping beverage of the present invention, and the results are shown.

1. Sensory Evaluation

In order to compare the quality characteristics of the cornerstone sleeping beverages of the present invention, the sensory evaluation was carried out after trained graduate students of food engineering department who were recognized as suitable for the inspection as the testee for the purpose of this experiment. The sensory test items were 9 points for taste and aroma, and 9 points for very poor.

[Comparative Example 1]

Comparative Example 1 was prepared by mixing 0.05 part by weight of Kalamansi juice, 0.05 part by weight of honey, and 1 part by weight of purified water, based on 1 part by weight of cornstal meal extract.

[Example 1]

Example 1 was prepared by mixing 0.1 part by weight of Kalamansi juice, 0.05 part by weight of honey, and 1 part by weight of purified water with respect to 1 part by weight of a cornerstone sleeping extract.

[Example 2]

Example 2 was prepared by mixing 0.01 part by weight of Kalamansi juice, 0.05 part by weight of honey and 1 part by weight of purified water with respect to 1 part by weight of the foundation stone extract.

[Example 3]

Example 3 was prepared by mixing 0.05 part by weight of Kalamansi juice, 0.1 part by weight of honey and 1 part by weight of purified water with respect to 1 part by weight of the foundation stone sleep extract.

[Example 4]

Example 4 was prepared by mixing 0.05 part by weight of Kalamansi juice, 0.15 part by weight of honey, and 1 part by weight of purified water with respect to 1 part by weight of the foundation stone sleep extract.

Item
Sensory evaluation flavor incense Comparative Example 1 7 8 Example 1 5 8 Example 2 7 7 Example 3 8 7 Example 4 6 7

As a result of the test, the sensory evaluation scores of Comparative Example 1 and Example 3 were the highest. It is mixed with the flavor of Araunamushi, which has a unique aromatic flavor and a unique flavor, so that the original flavor of the foundation stone is enhanced and the taste is enhanced.

In Example 1, there was a problem that the fresh taste of the Kalamansi stock solution was strong, and in Example 4, there was a problem that the sweet taste of honey was excessively high.

Hereinafter, experiments on the production method of grain with increased GABA content and the results are shown.

2. Method of producing grains with increased GABA content

1) Determination of the ratio of grains to ground for increasing GABA content

The ratio of barley to water was 10: 0, 10: 1, 10: 2 by weight. 10: 3, 10: 4 and 10: 5, and the time in which the water was completely absorbed into the barley was measured in the same container.

Ratio of barley and water 10: 1 10: 1 10: 2 10: 3 10: 4 10: 5 Time to complete absorption - 1.5 3 4.5 10.5 15 The ratio of moisture absorption time - - 1.5 1.5 2.3 1.4

At the room temperature of 20 ± 3 ° C, the time taken to completely absorb the water added to the barley becomes longer as the amount of water is increased. When the water is added to the barley weight to weight ratio of 10: 3 or less, The time required for moisture absorption increased by 1.5 hours (1 hour and 30 minutes). However, when the ratio of water is increased to 10: 4, it takes more than 10 hours and it takes much time to pre-treat the barley. In this case, it takes a long time for the pretreatment process for processing, and there is a disadvantage that the risk of corruption due to microbial contamination is increased in a summer or a high temperature environment.

2) Variation of GABA production by aging of barley with different water mixing ratio

The barley after moisture absorption was stored at a temperature of 50 캜 for 1 hour and the content of GABA was analyzed. The results are shown in Table 5 below.

For the GABA content, the aged barley was pulverized using an enzyme analysis method, and then 10 times of water was added thereto, and the mixture was shaken. Then, 1 mL of the filtrate was added with 70 mM LaCl ₃ 1 mL was added, and the mixture was thoroughly mixed for 15 minutes, followed by centrifugation at 4,000 rpm for 5 minutes. 400 μl of the supernatant was added to a centrifuge tube containing 160 μl of 0.1 M KOH and stirred for 5 minutes. 50 μl of 0.5 MK ₄ P ₂ O ₇ buffer (pH 8.6) and 150 μl of 4 mM NADP were added to 50 μl of the supernatant which had been centrifuged at 4,000 rpm for 5 minutes. Then, 50 μl of 2.0 unit / ml GABase was added and mixed at 340 nm The absorbance was measured (initial A), and 20 μM α-ketoglutarate was reacted at 50 μl sjgrh at 37 ° C. for 3 hours and the absorbance was measured at 340 nm (final A). The GABA content was calculated by substituting GABA (final A-initial A) for each concentration.

Barley: Weight ratio of water GABA content (mg / 100g) 10: 0 3.64 ± 0.19 10: 1 10.24 ± 0.29 10: 2 10.74 ± 0.22 10: 3 12.34 ± 0.89 10: 4 17.84 0.98 10: 5 18.34 + - 0.54

The GABA content of raw barley without any treatment was 1.10 ± 0.01 mg / 100 g, but increased to 3.64 mg / 100 g when heat treated without water (10: 0), and heat treatment at 50 ° C. for 1 hour GABA content is increased. However, the content of GABA increased more when the water was added more than a certain amount, and the content of GABA increased as the ratio of water absorbed to barley increased. As a result, when the ratio of barley to water was 10: 4 and 10: 5, .

In order to increase the GABA content, it is preferable to increase the addition amount of water to barley so that the ratio of barley to water is 10: 4 or more. However, as mentioned above, the time required for water to be absorbed at a ratio of 10: 4 or more is relatively long As a result, the proper mixing ratio for high GABA production was 10: 3.

3) Aging temperature setting for increasing GABA content

Barley and water were mixed at a ratio of 10: 3, and the mixture was allowed to stand at room temperature for 4 hours and 30 minutes to completely absorb the water. The mixture was allowed to stand in an aging period of 30 to 70 ° C for 1 hour and analyzed for GABA content. The results are shown in Table 6 below.

Pretreatment temperature (캜) GABA content (mg / 100g) 30 9.54 ± 0.73 35 10.4 ± 0.61 40 11.10 ± 0.49 45 11.23 + - 0.24 50 12.27 ± 0.73 55 12.14 + - 1.46 60 11.72 + 0.49 65 11.43 + - 0.72 70 10.45 ± 0.73

GABA content in barley was ranged from 11.20 to 12.27mg / 100g, and the content of GABA was not significantly different at aging temperature of 40 ~ 65 ℃. The content of GABA was highest at 50 ℃ and 12.27mg / 100g. At higher temperatures, the GABA content gradually decreased with increasing temperature and contained 11.43 and 10.45mg of 100g at 65 ℃ and 70 ℃, respectively.

In the case of the enzyme producing GABA in plants, it is known that the optimal temperature is about 50 ℃. As a result, the content of GABA increased up to 60 ℃. These results indicate that the barley, which is called water, has been subjected to a short heat treatment for about 1 hour, so that the aging temperature for the heat treatment penetrates into the barley and takes time to raise the temperature of the barley. At the same time, Since the temperature was not averaged, it was thought that the content of GABA could be increased even at a temperature slightly higher than the theoretical activity of the enzyme activity. Therefore, the pre-treatment temperature for increasing the GABA content was set in the range of 50 to 65 ° C.

4) Pre-treatment temperature and time setting for increasing GABA content

The barley and water were mixed at a ratio of 10: 3 according to the conditions set forth above, and allowed to stand at room temperature for 4.5 hours to allow the water to be absorbed sufficiently. Then, the temperature was changed to 50, 55, And pretreatment for 1, 2, 3, 4, and 5 hours at each temperature. The pretreatment temperature and time were determined by measuring the content of GABA and total phenolic compounds.

The content of GABA was measured by the same method as above. Total phenol compound reacted with phosphomolybdic acid, which is a polyphenolic substance, to show blue color. Folin-Denis method was used to add 1M of Folin-Ciocalteau reagent 0.5 mL was added, and after 3 minutes, 0.5 mL of a 10% Na ₂ CO ₃ solution was added. The mixture was allowed to stand in a dark room for 1 hour and then absorbance was measured at 760 nm using a spectrophotometer. The total polyphenol content was calculated from the calibration curve obtained by analyzing gallic acid as a standard material in the same manner as the sample.

GABA content decreased with increasing pretreatment temperature. However, there was no significant difference in GABA content between 4 and 5 hours treatment at 55 ℃ or higher.

Preprocessing time
(h) GABA content (mg / 100g) according to pretreatment temperature 50 55 60 65 One 12.71 + - 2.79 12.24 + - 0.91 11.92 + - 0.80 11.63 + - 0.34 2 9.80 ± 2.11 9.46 ± 0.53 7.97 ± 0.91 8.08 ± 1.21 3 8.77 ± 0.53 7.20 ± 1.70 6.93 + - 0.34 6.08 ± 1.21 4 7.08 ± 1.77 4.44 ± 0.72 4.67 ± 0.11 4.09 ± 0.20 5 5.93 ± 0.60 4.21 + - 0.60 4.55 + - 0.34 3.98 + 0.87

Preprocessing time
(h) GABA content (mg / 100g) according to pretreatment temperature 50 55 60 65 One 26.68 + 0.07 24.28 + 0.07 22.27 ± 0.26 21.70 ± 0.10 2 21.67 ± 0.09 22.41 + - 0.12 27.39 + - 0.12 24.70 ± 0.06 3 19.27 ± 0.28 26.96 + 0.11 24.15 + - 0.10 18.77 + - 0.10 4 18.36 + - 0.12 20.24 ± 0.09 25.86 + - 0.10 14.29 ± 0.16 5 17.90 + 0.07 16.86 ± 0.12 25.36 + - 0.13 14.25 + 0.16

As shown in Table 8, the content of total phenol compounds in the barley which had not undergone any treatment was 33.43 ± 0.20 mg / 100 g, which was lowered by pretreatment at 50 to 65 ° C with addition of water. The contents of phenolic compounds were different according to the pretreatment temperature and time. The content of phenolic compounds was high at 50 ℃ for 1 hour, and for 3 hours at 55 ℃, 2 hours at 60 ℃ and 65 ℃ The content of phenolic compounds was the highest. The contents of total phenolic compounds in all samples increased until they showed the highest value and then decreased after that. The width of the change was the smallest when treated at 60 ℃.

As a result of the above analysis, it can be seen that 1 to 3 hours at 50 to 55 ° C are suitable as economical pretreatment conditions while having proper GABA content and total phenol compound content, and most preferably 1 hour at 50 ° C .

5) Determination of optimum germination time

In order to establish the germination condition of the barley treated according to the pretreatment conditions set forth above, barley and water were mixed at a ratio of 10: 3, absorbed for 4.5 hours, heat-treated at 50 ° C for 1 hour, And dried barley (B), which had not been pretreated at all, and barley (C), which had been lightly washed and treated for 4.5 hours. In this way, the barley with three different pretreatment methods was placed in a bean sprout cultivator to be automatically fed, and water was continuously fed until the first 12 hours. After that, samples were taken at intervals of 5 hours while germinating while watering for 20 minutes every 1 minute . The antioxidant activity of GABA and total phenolic chemicals and DPPH radical scavenging activity were analyzed by germination for 5 to 35 hours.

As a result of analysis of GABA content of barley according to pretreatment conditions and germination time, the content of GABA tended to increase with germination time in all samples as shown in Table 9 below, and then decreased again. Somewhat different. That is, the content of GABA was increased up to 25 hours after germination by the barley-treated barley at 50 ° C for 1 hour, and the content of barley and water was adjusted to 10: 3. . The content of GABA in the three samples was lower than that of the dried B sample without any pretreatment. The content of GABA decreased after 30 hours of germination. After 4.5 hours of light washing, the C sample also showed the highest value at 30 hours of germination and then decreased again. From the above experimental results, it can be confirmed that when germinated after pretreatment according to the conditions set in the present invention, a higher content of GABA is produced than the sample not subjected to the pretreatment or only to the roughening treatment.

Germination time
(h) GABA content (mg / 100g) during barley germination by pretreatment method and time A B C 0 12.48 ± 0.69 1.72 0.34 5.45 ± 1.22 5 13.87 ± 1.44 4.31 ± 1.03 7.89 ± 0.53 10 15.32 + - 0.53 8.84 ± 1.55 10.71 ± 2.30 15 17.77 + - 0.72 9.24 ± 1.22 11.33 + - 0.40 20 19.55 + 0.24 10.55 + 0.49 12.02 1.55 25 22.25 ± 0.20 10.90 ± 0.00 14.44 + - 0.53 30 17.78 ± 1.44 12.31 ± 1.92 16.15 ± 1.11 35 16.51 ± 2.08 11.52 + - 0.34 15.01 + - 1.05

As described above, it is to be understood that the technical structure of the present invention can be embodied in other specific forms without departing from the spirit and essential characteristics of the present invention.

Therefore, it should be understood that the above-described embodiments are to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than the foregoing description, All changes or modifications that come within the scope of the equivalent concept are to be construed as being included within the scope of the present invention.

S1. The first step to prepare a foundation stone sleep extract
S2. The second step of filtering the base stone sleep extract
S3. The third step of preparing the foundation stone mixture
S4. Step 4 of manufacturing a cornerstone sleeping drink
S5. Step 5 of packing cornerstone sleeping beverage

Claims (5)

A first step of extracting the dried basil leaves by hot water extraction to prepare a basil leaf extract;
A second step of filtering the bas relief extract;
A third step of preparing a ground-stone sleeping mixture by mixing the ground stone extract, Kalamansi stock solution, honey, GABA-reinforced grain powder, and purified water;
A fourth step of preparing a cornerstone sleeping drink by stirring and sterilizing the basecoating mixture;
And a fifth step of packaging the cornerstone sleeping beverage,
The foundation stone sleep extract is characterized in that,
1 part by weight of water was added to 1 part by weight of the dried base stone as a base and the mixture was heated at 95 to 115 캜 for 10 to 14 hours for extraction,
Wherein the foundation stone-
0.05 part by weight of Kalamansi solution, 0.1 part by weight of honey, 0.1 - 0.3 part by weight of GABA-reinforced cereal powder, and 1 part by weight of purified water are mixed with 1 part by weight of the foundation stone sleep extract,
The above-ground stone-clad mixture is prepared by stirring and sterilizing at a temperature of 135 to 150 DEG C for 3 to 5 seconds,
The grain powder with increased GABA content,
And water is added to the dried cereal grains at a weight ratio of 10: 3 to completely absorb and then aged at a temperature of 40 to 50 ° C for 1 hour, followed by germination and pulverization.

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