KR101962766B1 - Improving method for bitter taste of bitter gourd liquid tea and preparing method for bitter taste improved bitter gourd liquid tea using the same - Google Patents

Abstract

The present invention relates to a method for improving the taste of a liquor tea and a method for producing the same, which comprises (A) preparing an immature lyophilized slice at 22 to 28 ° C for 10 to 20 hours, Natural fermentation using polyphenol oxidase and peroxidase; (B) drying at 49 to 55 DEG C for 10 to 20 hours with a hot air dryer; And (C) roasting at 90 to 125 ° C for 5 to 20 minutes. According to the present invention, there is provided a method of roasting, which has poor physique activity, It is possible to effectively improve palatability. In particular, by effectively alleviating the weaknesses of momordicin and charantin, which are the major causative agents of bitter taste, it is possible to maintain the effective physiological activity unique to Yeoju, It is expected that the demand for Yeoju can be created by increasing the usability of the Yeoju which is extremely limited in the one - dimensional form because consumption can satisfactorily satisfy the preferences of the new generations.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method of improving the feel of a liquid tea of a liquor, and a method of manufacturing an improved ointment liquid tea using the same. BACKGROUND ART < RTI ID = 0.0 >

The present invention relates to a method for improving the taste of a liquid tea of Yaju, and a method for producing an ointment liquid tea using the same. More particularly, the present invention relates to a method for improving the taste of Yaju (Momordicin) and carantin (milk bitter), which are the main causes of the bitter taste of Yeoju, which has a limited consumption form in a one-dimensional form, The present invention relates to a method for improving the taste of a liquor tea and a method for manufacturing an improved liquor tea using the same, which is improved to suit the taste of a new generation having a wide consumption market by mitigating and improving the weakness of the charantin.

In recent years, as the level of living has improved, there has been a growing interest in improving and restoring the health of the people in order to improve the quality of life. With the rapid increase of the elderly population, interest in health foods such as health supplement foods and health functional foods has increased significantly have.

In Korea, the sales and market size of health food have been rapidly increasing due to this interest, and in particular, there is an increasing interest in various kinds of functional tea (tea) as a favorite drink among health foods.

Coffee, which is the most commonly used as a conventional beverage until now, has an awakening effect of activating the metabolism by activating the secretion of corticosteroid hormone by caffeine. However, the problem of skin dryness due to caffeine- There is a possibility that a gastric ulcer or reflux esophagitis due to an acid component in the coffee may be caused and that there is a possibility of causing weight gain due to condensed milk contained in coffee or dry milk powder or sugar syrup.

Accordingly, interest in various kinds of tea as a beverage drink has been increasing recently. Generally, unlike coffee, caffeine ingredient controls the absorption of caffeine in the body, so that the side effect of caffeine is less than that of coffee and the use of antioxidant polyphenols It helps your body's overall health and blood vessels and skin health.

On the other hand, roasting is the most important process to determine the quality of tea. As the temperature and time of heat treatment are controlled, the moisture content, composition and taste of the tea are greatly changed. Depending on how the tea is made, Palatability and functionality vary greatly.

Momordica charantia L.) is a perennial plant belonging to the genus Pak and Yuzu in tropical Asia. Its stem is thin and about 1 ~ 3m long and contains bitter cucumber, female, goya, ampharae, bitter gourd or bitter melon melon). Fruits are long oval, narrow at both ends, and have many lumpy protrusions. When they ripen in yellowish red, they are irregularly split, resulting in seeds that are covered with red meat.

Yeoju berries are dark green, harvested in mid-June to September, and are rich in efficacious ingredients with a lot of lumpy bumps. They are known to have high efficacy and bitter taste. In the oriental medicine perspective (Chonnam, , Yeoju is tasted, temperate, plain, innocent, and the fruit is cold, but the fruit is said to be warm.

In Korea, Yeoju berries and leaves have been registered in food circulation of food poisoning centers, and Chinese medicine and traditional medicine in India have recognized medical efficacy from ancient times and have long been used for edible and medicinal purposes.

The major active ingredients of Yeoju are mamordecin, phyto-insulin, carantin, conjugated linoleic acid, carotene, heat-stable vitamin C and beta-carotene. It is known that it has efficacy such as prevention and progress inhibition, inhibition of arteriosclerosis, improvement of diabetic complication, strengthening of immune function, alleviation of edema, antioxidant activity, activation of colon movement, promotion of digestion and resolution of constipation.

The major components and efficacy of the lupine fruit are shown in Table 1 below.

Main ingredients and efficacy of Yeoju berries main ingredient Effectiveness Mormodine
(Momordicin) Blood sugar and blood pressure lowering Polypeptide P (Polypeptide P) Also known as plant insulin, it acts like insulin in the body to regulate blood sugar, helps the liver to burn sugar, and prevents glucose from recombining in the body to lower blood sugar Charantin By stimulating the cells of the pancreas to stimulate the secretion of insulin, the effect of lowering blood sugar, obesity inhibition
Vegetable saponins (bitter taste), peptide substances, lipophilic substances Conjugated linoleic acid
conjugated linoleic acid (CLA) Improvement of body fat burning (dieting function), prevention and progress of cancer, inhibition of arteriosclerosis, improvement of complication of diabetes (recurrent disease, myocardial infarction, retinopathy, etc.)
Antimutagenic effect, antioxidant activity, anticancer activity, immunity enhancement
Heat-resistant material
Contents in Yeoju: 76mg / 100g content Beta-carotene Removal of natural carotenoids / active oxygen and strengthening of immunity
Anti-aging, anti-cancer effect, vascular strengthening (arteriosclerosis, prevention of myocardial infarction) Vitamin C, A, B ₁ , B ₂ , B ₃ (120 mg / 100 g): Cucumber (40 mg / 100 g), strawberry (80 mg / 100 g)
Cabbage (40mg / 100g), lemon (90mg / 100g)
Vitamin C is contained in the flesh and is not decomposed into heat Potassium, iron, calcium, phosphorus Potassium: prevention of hypertension / iron: 2 times of banana / calcium: 2 times of spinach
Others: Cu, Mg, Na, Zn Water soluble plant fiber Reduction of blood fat (improved hyperlipemia) Citrulline
(Citrulline) As a kind of amino acid, it promotes fat decomposition, strengthens immune function, relieves edema Pectin Antioxidant activity, activation of colon movement, promotion of digestion and elimination of constipation, inhibition of fatty acid synthesis in liver Saponin Blood glucose lowering effect Flavonoid
(Flavonoid) Antioxidant, antitumor activity Other Beta-sitosterol-d-glucoside, Citrulline, Letein, Lycopene, Zeaxanthin, Lactose Aldehyde

Although Yeoju is known to have various efficacies such as the above-mentioned effective ingredient, diabetes and hypertension improvement, anticancer effect and the like, it is one of the foods in which the bitter taste unique to Yeoju is not suitable for the preference of the consumers, Most of the major generations consuming Yeoju are in their 50s or older, and younger generations belong to foods that are rarely consumed, and the types of Yeoju foods currently on the market are extremely limited.

Typical prior art on parking is as follows.

Korean Registered Patent No. 10-1130635 (registered on Mar. 20, 2012) cleans and cuts off the fruit of Yeoju and then dried in a dryer at a temperature of 60 to 70 ° C for 1 to 2 hours at a humidity of 85 to 95% To 30 ~ 40%, then dried at 50 ~ 60 ℃ for 3 ~ 4 hours, then reduced to 1 ~ 3% humidity and dried at 30 ~ 40 ℃ for 10 ~ 15 hours, This study proposes a method of manufacturing a parking garment by producing medium roasting.

Korean Patent Registration No. 10-1370599 (registered on Feb. 28, 2014) also includes Yeoju's unique bitter taste offsetting effect, including porcine potatoes, scallops, roundworms, and corn astern, And it is proposed that parking is improved by improving the palatability by offsetting with other materials.

Korean Patent Registration No. 10-1300386 (registered on Aug. 20, 2013) discloses a method for producing a fungus, comprising the steps of: i) cutting fruit, stem and root of a fennel, drying the fennel at a temperature higher than 45 ° C and lower than 55 ° C for 2 to 3 days, ii) And iii) pulverizing the pulverized fenugreek fruit and unfired fenugreek leaves at 180 to 200 ° C for 5 minutes and cooling to 40 to 60 ° C for 3 times, Iv) drying the fruit, leaves, stems and roots of the sweet potatoes at 45 ° C for 12-18 hours in step iii); v) drying the fruit, leaves, iv) discloses a method for manufacturing a parking lot which comprises mixing two or more kinds of fruits, leaves, stems and roots of dried leaves of Yeoju. In order to reduce the bitter taste of Yeoju berries, Yeoju leaves, The roots are mixed.

Korean Registered Patent No. 10-1400103 (Registered on May 21, 2014) discloses a method of washing an immature yeast having a length of 25 to 30 cm and cutting off the water to a thickness of 4 to 6 mm, Ii) 3 to 12 parts by weight of dried round beads is added to 100 parts by weight of the dried lettuce, and the mixture is pulverized to 0.5 to 1 mm, and iii) the pulverized feed is heated at 160 to 180 ° C for 3 minutes Roasting and cooling to 40 ~ 50 캜 for 3 ~ 4 times. The present invention provides a method for manufacturing a parking lot with improved palatability and antioxidant activity.

Korean Registered Patent No. 10-1200344 (Registered on Nov. 6, 2012) cleanse Yeoju, cut into seeds, dried at 25 ~ 30 ℃ for 24 ~ 36 hours, dried After the steamed rice is steamed and dried, it is crushed finely, and the pulverized rice flour is first squeezed at 110 to 150 ° C for 10 to 60 minutes, and then the primary squeezed rice is slaughtered at 80 to 110 ° C for 10 to 30 minutes This paper proposes a method of manufacturing functional parking for descent.

Korean Registered Patent No. 10-1130635 (registered on March 20, 2012) Korean Registered Patent No. 10-1370599 (registered on Feb. 27, 2014) Korean Registered Patent No. 10-1300386 (registered on August 20, 2013) Korean Registered Patent No. 10-1400103 (registered on May 21, 2014) Korean Registered Patent No. 10-1200344 (registered on November 6, 2012)

Therefore, it is a first object of the present invention to provide a method for improving the taste of a pearl liquid tea tea which can effectively improve the palatability of a pearl liquor, which is poor in palatability of consumers due to its unique bitter taste and discomfort, despite its excellent physiological activity .

A second object of the present invention is to provide a method for improving the taste of a lauric liquid tea which can effectively alleviate the weaknesses of momordicin and charantin, which are major causative agents of bitter taste.

A third object of the present invention is to provide a method for preventing or treating diabetes mellitus, comprising the steps of: reducing blood sugar and blood pressure; inhibiting obesity; promoting body fat burning; inhibiting cancer progression; inhibiting progression; inhibiting atherosclerosis; improving diabetes mellitus; enhancing immune function; The present invention is intended to provide a method for improving the quality of a lauric liquid tea which can meet the preference of a new generation having a wide consumption marketability while having an effective physiological activity specific to laurus such as promotion and constipation relief.

A fourth object of the present invention is to provide a method for improving the quality of a liquor liquid tea which can expand the demand creation of the lavender by increasing the usability of the lavatory which is extremely limited in a one-dimensional form of consumption.

A fifth object of the present invention is to provide an effective method for manufacturing an improved augmented liquid crystal car using the method for improving the quality of a ladle-type liquid tea according to the above-described objects.

In order to achieve the first to fourth objects of the present invention, it is preferable that (A) the deep-green immature female slices are stretched thinly so as not to overlap with each other, (B) natural fermentation using polyphenol oxidase and peroxidase contained in immature yeast, (B) drying at 49 to 55 ° C for 10 to 20 hours with a hot air drier, , And (C) roasting at 90 to 125 ° C for 5 to 20 minutes, wherein the content of momodecin is reduced to 1/3 of the dry weight and the content of carantin is reduced to 1/2 A method of improving the bitter taste of a liquor tea is provided.

Optionally, roasted brown rice may be added in a weight ratio of roasted brown rice: roasted brown rice = 7: 3 to 9: 1.

Optionally, stevia extracted stevioside or aspartame may be included as a sweetener in a concentration of 0.01 to 0.1% in the liquid tea.

In order to achieve the fifth object of the present invention, there is provided a method for preparing a fermented green tea product, comprising the steps of: (A) washing a dark green immature green tea fruit with a slice of 1 to 5 mm in thickness, , And (B) natural fermentation by using polyphenol oxidase and peroxidase contained in the yeast for 8 ~ 20 hours at 15 ~ 25 ℃, (C) drying at 49 to 55 ° C for 10 to 20 hours with a hot air drier, and (D) roasting at 90 to 125 ° C for 5 to 20 minutes. And a method for producing a bitter taste improving liquid tea which reduces the content of carantine to 1/2, is provided.

Here, the roasting step may be further followed by the grinding step. Optionally, the roasted brown rice may be mixed in a weight ratio of roasted brown rice: fried brown rice = 7: 3 to 9: 1. You can do more.

According to the method for improving the taste of the liquid tea of the present invention and the method for preparing the improved liquid tea of the present invention, the palatability of the palatable food, which has poor palatability due to the bitter taste and discomfort due to its unique physiological activity, (Momordicin) and carantin (charantin), which are the major causative agents of bitter taste among the ingredients of yaju, can be effectively inhibited, thereby reducing blood sugar and blood pressure, suppressing obesity, promoting body fat burning, It is a new generation of patients with effective physiological activities such as prevention and inhibition of progression, inhibition of arteriosclerosis, improvement of complication of diabetes, enhancement of immune function, alleviation of edema, antioxidant activity, activation of colon, promotion of digestion and elimination of constipation. Since it can satisfy satisfactorily the sign, consumption form is one-dimensional To increase the availability of state Yeoju, which is expected to be achieved is extremely limited demand for the creation of a gourd.

BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a schematic photograph showing a method for producing an improved-color latex liquid tea according to the present invention. Fig.
Fig. 2 (a) is a view showing the immature female rats in Example 1, Fig. 2 (b) is a sliced rumen slice, Fig. 2 And FIG. 2F is a photograph showing a state in which the roasted slices are pulverized.
FIG. 3A is a contrast photograph showing the appearance of the pulverized tea according to the blending ratio of the roasting powder and the brown rice in Example 2, and FIG. 3B is a contrast photograph showing the change in the search according to the hot water elution time and blending ratio by the hot water of the tea pot.
FIG. 4A is a graph showing the total polyphenol content of the raw L. extract of Comparative Example 2. FIG.
FIG. 4B is a graph showing the total polyphenol content of the hot air dried egg yolk extract of Comparative Example 3. FIG.
4C is a graph showing the total polyphenol content of a commercially available pour juice (pouch drink) of Comparative Example 4. Fig.
4D is a graph showing the total polyphenol content of the fermented roasting extract of Example 1.
FIG. 4E is a graph showing the total polyphenol content of the fermented roasting yeast extract containing 20% by weight of brown rice of Example 2. FIG.
FIG. 5A is a graph showing the total flavonoid content of the raw L. extract of Comparative Example 2. FIG.
FIG. 5B is a graph showing the total flavonoid content of the hot-air dried egg yolk extract of Comparative Example 3. FIG.
FIG. 5C is a graph showing the total flavonoid content of commercial pour juice (pouch drink) of Comparative Example 4. FIG.
5D is a graph showing the total flavonoid content of the fermented roasting extract of Example 1;
FIG. 5E is a graph showing the total flavonoid content of the fermented roasting extract of Example 2 containing 20% by weight of brown rice. FIG.
6 is a graph showing the cell survival rate of Raw 264.7 cells of the fermented roasting extract of Example 2.
FIG. 7 is a graph showing the anti-inflammatory activity of Raw 264.7 cells of the fermented roasting extract of Example 2; FIG.
FIG. 8A is a photograph showing the results of paper disc method for the antibacterial activity against S. mutans at 50 mg / ml of Yeast extract. FIG.
FIG. 8B is a photograph showing the results of the paper disk method for the antibacterial activity against S. mutans at 100 mg / ml of Yeast extract. FIG.
FIG. 8C is a photograph showing the results of the paper disk method for the antibacterial activity against the C. albicans extract of 50 mg / ml.
FIG. 8D is a photograph showing the results of the paper disk method for the antibacterial activity against the C. albicans extract of 100 mg / ml.
FIG. 8E is a photograph showing the results of the paper disk method for the antibacterial activity against S. sobrinus at 50 mg / ml of Yeast extract. FIG.
8f is a photograph showing the results of the paper disk method for the antibacterial activity against S. sobrinus at 100 mg / ml of Yeast extract.
FIG. 9 is a graph showing the average values of changes in hydrogen sulfide, methyl mercaptan, and methyl sulfide content after the intake of the liquid tea of the present invention.
FIG. 10A is a HPLC spectrum of mamorodine and carantine in a parking lot by fermentation roasting.
FIG. 10B is a HPLC spectrum of mothodecin and carantine in the dried rotifer.
Figure 10c is a HPLC spectrum of mothodecin and carantine in the pouch beverage.
FIG. 10D is a graph showing the contents of mothodecin and carantine contained in three types of female parking. FIG.

As used herein, the term " Yeoju ", as used throughout this specification, is defined as meaning green immature females, which is the most abundant active ingredient, unless specifically specified otherwise.

Also, the term 'liquid tea' used throughout this specification is not necessarily limited to a tea or a substitute tea, and is broadly defined to mean a liquid drink which may contain various additive ingredients.

Hereinafter, the present invention will be described in detail.

The present invention alleviates and alleviates the weakness of Momordicin and Charantin, which are both main active ingredients of Yeoju and act as gummy ingredients.

Momordecin is a substance having blood sugar and blood pressure lowering effect, and carantin is a substance having actions of lowering blood glucose and inhibiting obesity by stimulating cells of the pancreas to promote secretion of insulin. Chemical structure.

The present invention relates to a method for improving the feel of a liquid crystal car and a method for manufacturing the same.

(A) Natural fermentation stage:

The immature lysozyme fraction is spontaneously fermented at 12 to 28 ° C for 10 to 20 hours, generally at 15 to 25 ° C for 10 to 20 hours, specifically about 25 ° C for about 15 hours.

The above-mentioned natural fermentation is based on the action of polyphenol oxidase and peroxidase contained in Yeoju.

The above-mentioned immature ryegrass slices were prepared by immersing the harvested immature ryefruit juice in water and repeating the ultrasonic washing several times to remove contaminants on the surface and slicing to a thickness of 1 to 5 mm, specifically about 3 mm Use the segmented one.

(B) Drying step:

Next, as a pretreatment step for roasting, it is thoroughly dried at 49 to 55 ° C for 10 to 20 hours, specifically about 15 hours using a hot air dryer.

(C) Roasting step:

Roasting at 90-125 ° C for 5-20 minutes, optimally at about 120 ° C for about 10 minutes.

According to the present invention, the content of mothodecin is reduced to about 1/3 of that of dry fermented roasted tea, and the content of carantin is reduced to about 1/2.

After the roasting step, the pulverization step can be performed. It is preferable that the pulverized material is used so that the liquid phase difference can be more efficiently obtained in a short time.

On the other hand, if necessary, optionally, the flavor and aroma of the roasted brown rice can be applied to the liquor tea to improve the bitter taste. In this case, the roasted brown rice may be mixed in a weight ratio of 7: 3 to 9: 1 Of roasted brown rice: roasted brown rice = about 8: 2.

The above-mentioned range of mixing ratio shows the best result in the comprehensive preference evaluation in consideration of appearance, tea color, aroma, and taste of the liquor tea.

The above-described improvement method of the improvement of the taste and the improvement of the taste improvement liquid tea (hereinafter, referred to as 'fermentation roasting tea') have a taste similar to that of a light coffee, , The disgusting bitterness characteristic of Yeoju is changed into a taste that is similar to the taste of coffee beans. When the brown rice is mixed at the above mixing ratio, it is possible to feel the taste of liquid tea more suitable for the taste of new generation do.

The above-mentioned fermented roasting tea can be consumed in the form of a liquid tea obtained by adding hot water, or in a liquid tea state in which it is refrigerated.

The above-mentioned fermented roast tea has DPPH radical scavenging ability, a large amount of polyphenol content and flavonoid, and thus has a value as a liquid tea having antioxidant ability. Also, as the NO production inhibitory activity is increased in a concentration-dependent manner, Oral harmful microorganisms S. mutans , C. albicans, and S. sobrinus , and has the ability to improve bad breath. As described above, the content of momodecin is reduced to about one-third of that of dry sand, The tin content is reduced to about 1/2 and contains a total of 20 free amino acids.

Alternatively, stevia-extracted stevioside or aspartame may be optionally added as a sweetening agent in a concentration of 0.01 to 0.1% in the liquid tea.

Stevioside is a natural sweetener extracted from stevia plants of Asteraceae. It is excreted without being absorbed by the human body and has almost no calories. Sweetness is about 300 times as much as sugar, and it is listed as steviol glycoside in Korean food additives . The stevioside can produce a mild liquor liquid tea by offsetting the sweetness of Yeoju even in a very small amount of use.

Aspartame is the most widely used synthetic sweetener for low calorie (4 kcal per gram), and its sweetness is approx. 200 times that of sugar. It is approved by US FDA as a food additive. And it is possible to manufacture a mild liquor liquid tea by offsetting the sweetness of Yeoju even if it is used in a very small amount.

When these sweeteners are used in a very small amount, the fermented roasting tea according to the improvement method of the present invention exhibits a sweet coffee flavor, and sweetness is added, resulting in a decrease in the degree of the tea-like flavor and clean- However, the palatability for those who prefer a sweet taste is relatively high.

EXAMPLES Hereinafter, the present invention will be described in more detail with reference to Examples, Comparative Examples and Test Examples, but the present invention is not limited thereto.

Example 1

1 kg of immature foxtail (Fig. 2a) harvested from Yeoju farm was collected by dipping in water to remove contaminants on the surface. The washing process was repeated 5 times using ultrasonic washing machine for 20 ~ 30 minutes. The washed end was cut into slices having a thickness of about 3 mm (Fig. 2B).

Subsequently, the sliced slices were allowed to stand at 25 ° C for 15 hours to be spontaneously fermented so as not to overlap with each other (Fig. 2C). The fermentation process of Yeoju section is based on natural fermentation principle by polyphenol oxidase and peroxidase contained in the plant.

As a pretreatment for roasting, the sliced pieces after natural fermentation were dried at 52 ° C for 15 hours using a hot-air drier (Fig. 2d). Then, in order to alleviate the bitter taste and natural rough taste of Yeoju, The hot-air dried rumen pieces were dropped and roasted at 120 ° C for 10 minutes (FIG. 2e).

Compared with the simple hot - air - processed mungbean slices, there were differences in taste and appearance color and flavor.

Then, the roasted slices were pulverized using a pulverizer (Fig. 2F).

Example 2

In order to further improve the bitter taste of Yeoju liquid tea, roasted brown rice was blended with the roasting powder of Example 1 at four mixing ratios (weight ratio) for application to the liquor tea of the flavor and aroma of the roasted brown rice.

The appearance of the pulverized tea according to the blending ratio of the roasting powder and the brown rice in Example 1 is shown in Fig. 3A, and the search change according to the hot water elution time and blending ratio by the hot water of the tea pot is shown in Fig.

The appearance, search (tea color), aroma, taste, and overall general preference of the crushed tea according to the four compounding ratios of roasted brown rice powder: fried brown rice = 6: 4, 7: 3, 8: And evaluated according to the sensory evaluation method of the quality evaluation setting panel, and these are shown in the following Tables 2 to 6, respectively.

<Appearance> Elution time Mixing ratio 30 seconds 120 seconds 210 seconds 6: 4 21.7 23.8 24.2 7: 3 23.8 24.2 25.0 8: 2 22.2 24.2 24.8 9: 1 22.5 24.2 24.2

<Tea color> Elution time Mixing ratio 30 seconds 120 seconds 210 seconds 6: 4 16.7 20.5 20.5 7: 3 20.5 23.0 23.0 8: 2 21.2 22.2 23.3 9: 1 21.8 21.5 23.7

<Fragrance> Elution time Mixing ratio 30 seconds 120 seconds 210 seconds 6: 4 15.2 21.8 19.8 7: 3 16.7 23.0 22.2 8: 2 21.8 23.5 20.2 9: 1 22.3 20.8 22.0

<Taste> Elution time Mixing ratio 30 seconds 120 seconds 210 seconds 6: 4 18.2 21.7 22.2 7: 3 20.3 23.0 22.8 8: 2 23.5 23.5 21.7 9: 1 23.3 23.3 21.5

<General preference map> Elution time Mixing ratio 30 seconds 120 seconds 210 seconds 6: 4 71.8 87.8 86.7 7: 3 81.3 93.2 93 8: 2 88.7 93.4 90 9: 1 89.9 89.8 91.4

The ratio of 7: 3, 8: 2 and 9: 1, which showed the highest preference for the four items of appearance, search (color of tea), incense and taste, showed similar preference without any big difference. And the elution time of 210 seconds.

Test Example 1: Antioxidant activity assay

The present invention to analyze the antioxidant activity, concentrations over fermentation roasting parking (Example 1 over parking) and taken by each 100 ㎕ existing commercial products as blending parking W (Comparative Example 1) and then extracts, 1x10 ^-4 M DPPH And left at rest for 30 minutes in the dark. The residual radical concentration was measured at 517 nm using an ELISA reader (Bio-RAD, USA).

Reducing power the size of the sample is marked as active and radical scavenging (Scavenging activity), RC ₅₀ exhibited an amount of the sample (㎍) necessary for the concentration of DPPH reduced by half known BHT (butylated hydroxytoluene) and Vit as antioxidants C (ascorbic acid), and the results are shown in Table 7 below.

DPPH radical scavenging activity (%) = (Ac-As) / Ac x 100

 Ac: absorbance of control without addition of sample

 As: Absorbance of the reaction solution to which the sample is added

DPPH radical scavenging activity (%) density Ascorbic acid BHT Fermented roasting
Parking Blending Parking
(Commercially available) 1000 [mu] g / ml 87.75 ± 0 81.6 ± 0.71 25.25 + 13.05 41.75 ± 1.92 500 [mu] g / ml 88.20 ± 0.12 67.75 ± 11.9 27.38 ± 1.56 34.36 ± 7.9 250 [mu] g / ml 88.28 ± 0.5 34.50 + - 6.27 9.66 + - 4.75 14.69 ± 1.7 125 [mu] g / ml 88.55 + - 0.12 10.09 + - 4.17 7.12 ± 0 2.72 ± 2.5 62.1 [mu] g / ml 88.55 + - 0.12 0 3.58 ± 0 0 31.5 / / ml 88.55 + - 0.12 0 0 0

Analysis of DPPH radical scavenging activity showed that DPPH radical scavenging ability of Yeoju tea was dependent on concentration and that commercial Dorum tea had higher eradication ability than parking by fermentation roasting.

Test Example 2:

Polyphenolic materials are aromatic compounds that impart a unique color to a plant and act as a substrate in a redox reaction and have two or more phenolic hydroxyl (OH) groups in one molecule. Flavonoids and tannins are the main components, Inhibition, anti-AIDS, antioxidant, and anti-cancer. In addition, polyphenols are also involved in high flavor (tasted taste) in tea taste.

(1) Total polyphenol content

(Comparative Example 3), Yeast juice (pouch beverage) as a conventional commercial product (Comparative Example 4), Fermented roasting (Example 1) and Comparative Example 2 were conducted in order to determine the total polyphenol content, 10 g of ethanol was added to 0.1 g of the extract, and the mixture was extracted at 70 캜 for 30 minutes to make 1 mg / ml. After adding 650 증 of distilled water to 50 검 of the test solution, - Add 50 μl of Dennis reagent and incubate for 3 minutes at room temperature. Add 100 μl of 10% Na ₂ CO ₃ saturated solution and add 150 μl of distilled water to adjust the final volume to 1 ml. The mixture was reacted for 1 hour in a 37 ° C water bath, and the absorbance was measured at 725 nm using a UV-Vis spectrophotometer, and the total polyphenol content was analyzed.

The blank was treated with methanol solution instead of the sample solution, the standard curve was such that the concentration of tannic acid (Sigma Co., USA) was 0 to 500 μg / ml, and the total polyphenol content was determined from the result. Are sequentially shown in Tables 8 to 12 and Figs. 4A to 4E, respectively.

Comparative Example 2 - Total polyphenol content (TAE / μ 100 mg / ml 625.6 ± 29.69 50 mg / ml 371.6 ± 12.72 10 mg / ml 55.6 ± 1.41 5 mg / ml 19.6 ± 1.41 1 mg / ml 0 ± 1.41

Comparative Example 3 - Hot air drying gun Total polyphenol content (TAE / μ 100 mg / ml 865.6 ± 41 50 mg / ml 446.6 ± 36.7 10 mg / ml 122.6 + 8.48 5 mg / ml 42.6 ± 0 1 mg / ml 0 ± 1.41

 Comparative Example 4 - Yeast juice as a commercially available product (pouch drink) Total polyphenol content (TAE / μ 100 mg / ml 408.6 + 14.14 50 mg / ml 249.6 ± 26.87 10 mg / ml 65.6 ± 9.89 5 mg / ml 13.6 ± 1.41 1 mg / ml 0 ± 1.41

Example 1 - Fermented rice roasted without brown rice Total polyphenol content (TAE / μ 100 mg / ml 1281.6 + - 86.2 50 mg / ml 897.6 ± 9.89 10 mg / ml 249.6 + 4.24 5 mg / ml 127.6 + - 4.24 1 mg / ml 13.6 ± 1.41

Example 2 - Fermented roasted rice with brown rice (Roasting paste: brown rice = 8: 2 by weight) Total polyphenol content (TAE / μ 100 mg / ml 1293.6 ± 60.8 50 mg / ml 967.6 ± 26.8 10 mg / ml 341.6 + 1.41 5 mg / ml 151.6 ± 4.24 1 mg / ml 0 ± 0

From the results of the above Tables 8 to 12, it can be seen that the raw material of Comparative Example 2, the hot air drying tumbler of Comparative Example 3, the commercial tampon juice (pouch drink) of Comparative Example 4, 2, the content of polyphenols in the parking lot was found to be the highest in the case of the brown rice mixed fermentation roasting in Example 2 and the fermenting roasting in Example 1. In Comparative Example 3 and Comparative Example 2, and Comparative Example 4 in that order.

These results suggest that the roasted roasted roasted roasted tea after the natural fermentation showed an increase in polyphenol content and that the resulting roasted roasted tea roasted tea also had a high total polyphenol content, 1 and 2 proved to be an experimental demonstration of the value as a liquid tea having antioxidant ability by containing a large amount of total polyphenols.

(2) Analysis of total flavonoid content

(Comparative Example 3), Yeast juice (pouch drink) as a conventional commercial product (Comparative Example 4), Fermented roasting (Example 1 - Comparative Example 2), and Comparative Example 3 were used to determine total flavonoid content. 100 μl of the sample solution was added to 1 μl of diethylene glycol, 100 μl of 1 N NaOH was added thereto, and the mixture was incubated at 37 ° C. for 1 hour in a constant temperature water bath. , And the absorbance at 420 nm was measured using an ELISA reader to analyze the total flavonoid content.

As a blank test sample, a methanol solution instead of a solution was treated in the same manner, and a standard curve was prepared in such a manner that the negligible concentration was 0 to 300 μg / ml, and the total flavonoid content was obtained from the standard curve.

The results are shown in Tables 13 to 17 and Figs. 5A to 5E, respectively.

Comparative Example 2 - Total flavonoid content (NE / μ 100 mg / ml 185.35 ± 11.66 50 mg / ml 82.35 + - 0.35 10 mg / ml 17.35 ± 1.0 5 mg / ml 9.1 ± 0.7 1 mg / ml 3.6 ± 0

Comparative Example 3 - Hot air drying gun Total flavonoid content (NE / μ 100 mg / ml 313.35 ± 1.0 50 mg / ml 154.35 ± 12.37 10 mg / ml 34.1 ± 0.7 5 mg / ml 17.6 ± 0 1 mg / ml 5.1 ± 0

Comparative Example 4 - Yeast juice as a commercially available product (pouch drink) Total flavonoid content (NE / μ 100 mg / ml 319.85 ± 20.15 50 mg / ml 127.35 ± 30.7 10 mg / ml 27.85 + - 0.35 5 mg / ml 13.35 ± 0.35 1 mg / ml 4.6 ± 0

Example 1 - Fermented rice roasted without brown rice Total flavonoid content (NE / μ 100 mg / ml 289.6 + 1.41 50 mg / ml 144.6 ± 5.65 10 mg / ml 42.85 ± 1.06 5 mg / ml 23.85 0.35 1 mg / ml 7.6 ± 0

Example 2 - Fermented roasted rice with brown rice (Roasting paste: brown rice = 8: 2 by weight) Total flavonoid content (NE / μ 100 mg / ml 829.6 ± 20.5 50 mg / ml 428.6 ± 13.43 10 mg / ml 95.1 ± 3.53 5 mg / ml 48.35 + - 0.35 1 mg / ml 9.6 ± 0.7

From the results of the above Tables 13 to 17, it can be seen that the raw material of Comparative Example 2, the hot air drying tumbler of Comparative Example 3, the commercial tampon juice (pouch drink) of Comparative Example 4, 2, the contents of the flavonoids in the parking lot were analyzed. The results showed that the contents of the flavonoids of the comparative example 3 and the comparative example 4 were higher than those of the comparative example 4 Beverage) showed similar contents, followed by the fermented roasting of Example 1 and the feeding of Comparative Example 2 in that order.

In conclusion, Example 2 demonstrates that the total flavonoid content is high, thus demonstrating the value as a liquid tea having antioxidant ability.

Test Example 3: Anti-inflammatory activity

To determine the antitumor activity, MTT assay was used to establish significant concentrations of cell stability in fermented roasting. The cultures of macrophage Raw 264.7 cells were cultured in 10% FBS and 1% P / S (100 U / mL) was used, and the cells were subcultured in a 5% CO ₂ incubator at 37 ° C. Raw 264.7 was inoculated into a 48-well plate at 2 × 10 ⁵ cells / well and cultured for 24 hours. The extract was treated with 5, 10, 50, 100, 250, 500 and 700 μg / Lt; / RTI &gt; After addition of 100 μl / well of MTT reagent prepared at a concentration of 5 mg / ml to the cultured well plate, the plate was further incubated for 4 hours, and then 1 ml of DMSO was added thereto. The mixture was incubated for 15 minutes with blocking of light, followed by ELISA reader The absorbance at 560 nm was measured, and the cell viability was averaged three times.

The cell survival rate of the prototype extract of Example 2 showed cell survival rate of 80% or more at a sample concentration of 0 ~ 100 ug / mL, and the anti-inflammatory activity was analyzed based on the result.

FIG. 6 shows a cell survival rate graph of Raw 264.7 cells of the brown rice mixed fermented roasting extract of Example 2.

Nitric oxide (NO) was measured by nitric acid and nitrate in the supernatant of the cells. Griess reagent, a safe form after reduction with nitrate, was used. A 12-well plate , The cells were washed twice with PBS and the extracts were treated at 5, 10, 50, 100, 250, 500 and 700 μg / ml for 30 minutes at a concentration of 5 × 10 ⁴ cells / well at a confluence of 80% And then treated with 1 μg / ml of LPS. After 24 hours, the amount of NO produced was collected and reacted with a grease reagent for 10 minutes, and the absorbance was measured at 540 nm using an ELISA reader.

The absorbance of the sample was calculated by adding the amount of NO produced in the fermented roasting extract of Example 2 and the no-added group not treated with LPS as 100%.

As a result of the analysis, when the extract of Example 2 was treated with LPS at a concentration of 5 ~ 100 ug / mL, all of the NO production inhibition was significantly observed, and it was found that the inhibitory effect of NO production was increased as the concentration of the extract increased I could.

7 shows the anti-inflammatory activity of Raw 264.7 cells of fermented roasted rye extracts.

Test Example 4: Antimicrobial activity against oral harmful microorganisms

The antimicrobial activities of Comparative Examples 2 to 4 and Examples 1 and 2 were analyzed using the paper disk method for the inhibitory effect of oral harmful microorganisms.

A single colony of each isolate was isolated and inoculated into 10 ml of the broth culture medium. The broth was incubated for three times at a temperature of 18-24 hours at the appropriate temperature to prepare an antimicrobial activity test strain.

Test strains include S. mutans , an early causative agent causing dental caries (dental caries), which occurs in the oral cavity of the elderly, and damages to tooth enamel caused by acids produced by the decomposition of sugar or starch, to cause tooth decay) and, in particular, oral candidiasis is an off white or milky spots on the surface of the oral mucosa caused a lot of elderly denture users or debilitating disease or immune disease caused (Candidiasis, thrush, the causative agent of thrush, stomatitis) Candida albicans, and S. sobrinus , which is an oral pest, were selected.

The preparation of the plate culture medium for the antibacterial test was carried out by sterilizing the growth medium to which 15% agar of the strain had been added, and 15 ml of the culture medium was dispensed in Petri dish to coagulate the culture medium for the base layer. The density of each test was measured at an optical density : OD) was adjusted to 0.4 (10 ⁶ CFU / ml), and the mixture was aseptically added to a medium containing 0.7% agar and mixed well. Medium medium and sterilized 8 mm paper disks were placed on a sufficiently solid solid medium and then 30 μl of each of the extracts in the range of 10, 20, 30, 40, 50, 60, 70, 80, Absorbed on a disk, and cultured at 37 ° C for 24 hours. Then, a clear zone around the disk was observed.

As a result of the experiment, Comparative Examples 2 to 4 showed no inhibitory effect on S. mutans , whereas in Examples 1 and 2, significant antimicrobial activity was observed at a concentration of 50 to 100 mg / mL, Was better.

The results for S. mutans are shown in Table 18 below, and the antimicrobial inhibition results by the paper disk method for S. mutans at the concentrations of 50 mg / mL and 100 mg / mL of Example 1 are shown in FIGS. 8A and 8B, respectively .

Concentration (mg / mL) S. mutans
Inhibition clear zone (diameter, mm) Comparative Example 2 Comparative Example 3 Example 2 Comparative Example 4 Example 1 Control - - - - - One - - - - - 5 - - - - - 10 - - - - - 50 - - 1.5 - 2.0 100 - - 2.0 - 3.0

As a result, Comparative Examples 2 to 4 showed no inhibitory effect on C. albicans as in S. mutans , whereas in Examples 1 and 2, significant antibacterial activity was observed at a concentration of 50 to 100 mg / mL, In particular, the results of Example 1 were better.

The results for C. albicans are shown in Table 19 below, and the antimicrobial inhibitory effects of C. albicans at 50 mg / mL and 100 mg / mL of Example 1 by the paper disk method are shown in FIGS. 8C and 8D, respectively .

Concentration (mg / mL) C. albicans
Inhibition clear zone (diameter, mm) Comparative Example 2 Comparative Example 3 Example 2 Comparative Example 4 Example 1 Control - - - - - One - - - - - 5 - - - - - 10 - - - - - 50 - - 2.0 - 2.0 100 - - 3.0 - 3.5

As a result of the test, Comparative Examples 2 to 4 showed that S. mutans And C. albicans , the inhibitory activity against S. sobrinus was not observed, whereas in the case of Examples 1 and 2, the antimicrobial activity was remarkable at a concentration of 50 to 100 mg / mL, Respectively.

The results for S. sobrinus are shown in Table 20 below, and the antimicrobial inhibitory effects of S. sobrinus by the paper disk method at the concentrations of 50 mg / mL and 100 mg / mL of Example 1 are shown in FIGS. 8E and 8F, respectively .

Concentration (mg / mL) S. sobrinus
Inhibition clear zone (diameter, mm) Comparative Example 2 Comparative Example 3 Example 2 Comparative Example 4 Example 1 Control - - - - - One - - - - - 5 - - - - - 10 - - - - - 50 - - 1.0 - 1.0 100 - - 2.5 - 3.0

Test Example 5: Bad breath improving ability

The bad breath improving ability of Example 2 was analyzed by analyzing major hydrogen compounds such as hydrogen sulfide, methyl mercaptan, and methyl sulfide using a sensor analyzer (Sensor Gas Chromatograph ODSA - FIS Inc.).

The liquid tea of Example 2 was prepared after cool cooling, and 10 ml of liquid tea before and 10 ml of liquid tea was placed in a mouthful of 1 ml syringe without brushing or using any oral care products, Three minutes after the breathing, the syringe was pumped 2-3 times, 1 ml was taken out of the mouth, 1 ml scale was precisely adjusted, inserted into the breathalyzer, and air was pushed in for 4 minutes. Graphically.

(H ₂ S), methyl mercaptan (CH ₃ SH), and methyl disulfide (CH ₃ ) ₂ S, which cause halitosis, were measured before and after use of the composition. As a result, On average, methylmercury and methyl disulfide were reduced by 94.4% and 99.9%, respectively, after consumption of tea before tea consumption.

The results are shown in Fig.

Test Example 6: Analysis of content of mothball (Momordicin, Charantin) - Analysis of mormordecin and carantin

As a gummy ingredient of Yeoju, it stimulates insulin secretion by stimulating the cells of momordicin and pancreas, which are substances having blood sugar and blood pressure lowering effect as an effective ingredient, and is a substance having a blood sugar lowering action and an obesity inhibitory action (Charantin) were compared and analyzed for Example 1, Comparative Example 3, and Comparative Example 4.

0.1 g (100 mg) of the sample was placed in a 15 ml conical tube, extracted with 2 mL of n-hexane at room temperature to remove lipid, dried in a hood, and this procedure was repeated twice. After centrifugation (12,000 rpm, 4 ° C, 10 min), the extract was washed with a filter paper (100 ml), and then the extract was washed with 1 ml of MeOH (100%), vortexed for 2 minutes, and sonicated for 60 minutes. The filtrate was evaporated (Heidoph VV2011, 40 ° C), and the evaporated extract was filtered with a 0.45 μPTFE hydrophilic syringe filter (diameter 13 mm) with 1 ml of HPLC methanol, Gt; vial &lt; / RTI &gt;

HPLC analysis conditions were C18-51002546 (250 mm x 4.6 mm Ld, particle size 5 mu) and absorbance at 204 nm. Analytical conditions were 40 ° C, 98% water, 2% methanol, , And the fraction was collected at 0.8 ml / min. The sample injection amount was 20 μ, and the total analysis time was set to 30 minutes.

As a result of the analysis of the contents of mothodesin and carantine, which are major causative substances of Yeoju, mothodecin (4591.51 g / g dry weight) and carantin (1298.68 [mu] g / g dry weight) was highest in Comparative Example 4 and Example 1, and the fermented roasting yeast of Example 1 prepared by the fermentation process and the roasting process showed that the content of mamondesin And in the case of carantine, it was reduced by about 50%. On the other hand, in the case of the commercial juice (pouch drink) of Comparative Example 4, no mamordecin was detected and it was confirmed that carantine was also contained in a very small amount.

FIG. 10A shows the HPLC spectrum of mamordecin and carantine in the fermented roasting of Example 1, FIG. 10B shows the HPLC spectrum of mamondesin and carantin in the case of Comparative Example 3, and FIG. 4 shows the HPLC spectra of mothodecin and carantine in the pouch beverage, and Fig. 10d shows the contents of mothodecin and carantin contained in the females of Example 1, Comparative Examples 3 and 4.

Test Example 7: Free amino acid dispersion

Amino acids affect the taste of tea by bringing out the richness and sweetness of the tea, and it can be said that it is a component which induces a good taste in the tea as a whole and is well soluble in water. In particular, glutamic acid is rich in flavor, aspartic acid is inferior in flavor, glycine is in sweet taste, It is known to contribute to the bitter taste. The taste of vegetable tea combines bitter taste, bitter taste, richness, and sweet taste to show overall taste, and amino acid is involved.

Amino acid analysis for Examples 1 and 2 and Comparative Examples 2 (live yeast) and 3 (hot air dried yeast) were performed by Korea Polymer Research Institute, Inc., an internationally accredited testing institute, and 32 kinds of free amino acids were analyzed Respectively.

Analysis was performed by dissolving each sample in 20% acetonitrile followed by derivatization. The analytical conditions were agilent 6890N GC-FID instrument and analytical column ZB-AAA (10meter X 0.25mm). The injection temperature was set at 250 ° C and the analysis temperatures were set at 110 ° C (0 min), 32 ° C / min, and 320 ° C (0 min). The injection volume was set to 2μsplit 5: 1 and the carrier gas was set at 1.5ml / min. Free amino acid standard solutions were prepared using phenotype and amino acid standards, and the concentration was set to 200μ.

The resulting free amino acid content and% content are shown in Table 21 below, where Koptri-1651083-1 is the dry bulk of Comparative Example 3 and Koptri-1651083-2 is the fermented roasting yeast of Example 1 , Koptri-1651083-3 is the live strain of Comparative Example 2, and Koptri-1651083-4 is the fermented roast strain containing brown rice in Example 2.

A total of 20 kinds of free amino acids contained in the egg yolk of Comparative Example 3 were detected. Major amino acids were alanine and asparagine of 0.4% or more and contained 0.3% or more of valine, leucine, threonine, serine and proline Other amino acids showed a content of 0.3% or less. The alpha-aminobutyric acid specifically detected in the case of Comparative Example 3 was not detected in the three other raspberry extracts, and the results are shown in Table 22 below.

On the other hand, a total of 21 kinds of free amino acids contained in the fermented roasting yeast of Example 1 were detected, and asparagine was contained in the largest amount of 0.315%, alanine was 0.257%, and other amino acids were not more than 0.2% , And the results are shown in Table 23 below.

In addition, 20 kinds of free amino acids contained in the live yeast of Comparative Example 2 were detected, and alanine was contained the most as 2.798%, serine contained about 1%, leucine and asparagine, aspartic acid (0.513 ~ 0.675%) as compared with that of the extract of Sodota. The results are shown in Table 24 below.

A total of 20 kinds of free amino acids contained in Example 2 were detected in the order of asparagine (0.683%), serine (0.573%), alanine (0.513%) and valine (0.480% %, And the results are shown in Table 25 below.

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. Various changes and modifications can be made by those skilled in the art without departing from the spirit and scope of the invention Which is also within the scope of the present invention.

Claims (15)

(A) Immature green yeast slices were prepared by spreading thinly on each other at 15 ~ 25 ℃ for 10 ~ 20 hours, using polyphenol oxidase and peroxidase in immature yeast Natural fermentation step;
(B) drying at 49 to 55 DEG C for 10 to 20 hours with a hot air dryer; And
(C) roasting at 90 to 125 DEG C for 5 to 20 minutes:
Reducing the content of momodecin to 1/3 of the total number of females and reducing the content of carotene to 1/2;
Prior to the above-mentioned natural fermentation step, the step of immersing the harvested immature female calamus in water and repeating ultrasonic washing several times to remove contaminants on the surface;
Further performing pulverization and pulverization of the roasted slices using a pulverizer;
Containing stevia extracted stevioside or aspartame as a sweetening agent in a concentration of 0.01 to 0.1% in the liquid tea;
Roasted lamb with a weight ratio: roasted to a blend ratio of fried brown rice = 8: 2 A method of improving the bitter taste of a lauric liquid tea added with brown rice.
delete delete delete delete delete delete delete (A) washing the deep green fleshy pearl fruit and slicing the slices to a thickness of 1 to 5 mm;
(B) natural fermentation using polyphenol oxidase and peroxidase at 15 to 25 ° C for 8 to 20 hours in the unfavorably diluted lyophilized slices;
(C) drying at 49 to 55 DEG C for 10 to 20 hours in a hot air dryer; And
(D) roasting at 90 to 125 DEG C for 5 to 20 minutes:
Reducing the content of momodecin to 1/3 of the total number of females and reducing the content of carotene to 1/2;
Mixing the roasted brown rice so that the mixing ratio of roasted brown rice: roasted brown rice = 8: 2 is in a weight ratio;
Further performing pulverization and pulverization of the roasted slices using a pulverizer;
A method for preparing a bitter taste improving liquor tea comprising adding stevia extracted stevioside or aspartame as a sweetening agent in a concentration of 0.01 to 0.1% in a liquid tea.
delete delete delete delete delete The improvement of the improvement of the improvement effect of the improvement of the improvement of the improvement effect of the improvement of the improvement of the performance of the improvement of the improvement of the performance of the improvement.

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