KR101971857B1 - Method for producing functional cabbage juice comprising medicinal herb - Google Patents

Abstract

The present invention relates to a method of producing cabbage mixed juice and cabbage mixed juice produced thereby. The method of producing cabbage mixed juice comprises the following steps of: (1) preparing a fermented tea extract by adding water to a mixture, in which fermented tea and mulberry branches are mixed, and performing extraction; (2) immersing cabbage in the fermented tea extract prepared in the step (1), and then picking up the same; (3) adding water to a tea mixture, in which fermented tea, corn silk, crataegus fruit, mulberry leaves and mate tea are mixed, and performing extraction and concentration to prepare a tea mixed extract; (4) putting the cabbage picked up in the step (2) and fermented tea extract remaining after picking up the cabbage in the step (2) into a double broiler, compressing a heated cabbage double-boiled liquid, and filtering and aging the same to prepare cabbage juice; and (5) mixing the cabbage juice prepared in the step (4), the tea mixed extract prepared in the step (3), and a New Zealand spinach fermented liquid.

Description

TECHNICAL FIELD The present invention relates to a method for producing a functional cabbage juice containing a medicinal plant,

(1) preparing a fermented tea extract by adding water to a mixture of a fermented tea and a top; (2) dipping and then raising cabbage in the fermented tea extract prepared in the step (1); (3) preparing a tea mixture extract by adding water to a tea mixture containing fermented tea, corn ale, marigold, top leaves and maté tea, and concentrating the mixture; (4) Extracting the extracted cabbage from step (2) and cabbage from step (2), adding the remaining fermented tea extract to a hot water pot, heating the cabbage hot water, filtering and aging the cabbage juice; And (5) mixing the cabbage juice prepared in the step (4) and the mixed tea extract prepared in the step (3) with a pre-fermented fermentation broth. The present invention relates to a cabbage mixed juice produced by the method.

Cabbage ( Brassica oleracea L.) is one of the most consumed cruciferous vegetables in Korea and its origin is the Mediterranean coast. Cabbage contains 93.3% moisture, 5.6% carbohydrates, 1.4% total dietary fiber, 0.6% protein and 0.1% fat. Carbohydrates contain 2.1% of fructose, 1.8% of glucose and 0.5% of sucrose, Lt; / RTI > Also. It is known to be rich in nutrients such as linolenic acid, essential amino acids (lysine), vitamin C and vitamin K. Glucosinolates contained in cabbage exhibit activities such as prevention of cancer, activation of immune function and increase of antioxidant activity, and S-methylmethionine (S-methylmethionine) has an effect such as antiinflammation, pain suppression, Is being reported.

Camellia sinensis is cultivated extensively throughout temperate and subtropical regions such as China, India, Kenya, and Russia. Catechin is a phenolic compound that is colorless, water soluble and has a strong antioxidant ability, which provides a unique bitter taste of green tea. The main catechins of tea were epigallocatechin gallate with 9 ~ 13% of dry weight, epigallocatechin and epicatechin gallate with 3 ~ 6% and epicatechin with 1 ~ 3%, respectively. Catechin and gallocatechin are each contained in 1 ~ 2%. In addition, Flavonol quercetin, camphorol, myristate and other small amounts in the form of glycosides, other water-soluble substances include phenolic acid, caffeine, the amino acid theanine. Tea, which is a fermented tea, is produced from catechin by polyphenol oxidase during the manufacturing process, and teaplavin and tearubin is produced as an oxidizing polymer. Catechins, which are antioxidants in green tea, are known to be related to their structural characteristics and antioxidant ability. In particular, three hydroxyl groups in esters with gallate increase their antioxidant capacity.

Mate ( llex paraguariensis ) is an evergreen shrub or a tree belonging to a broad-leaved tree. It is widely used as a tea by drinking tea from Uruguay, Paraguay and Argentina, where the leaves are dried and boiled. Antioxidant effect, lipid reducing power, antimutagenic effect, Anticancer effect, antidiabetic effect, weight loss effect, etc. are known. Chemical compositions contained in the matrix include polyphenols, xanthines, caffeic acid derivatives such as caffeoyl, chlorogenic acid, 3,4-dicaphelyquinic acid (3, 4-dicaffeoylquinic acid, 4,5-dicaffeoylquinic acid, saponins, quercetin, quinic acid, theobromine, pantothenic acid, , Rutin, theophylline, ursolic acid, and the like are known. The amount of polyphenol present in the matae extract is greater than that of green tea and is comparable to that of red wine. In particular, it contains a large amount of chloramphenic acid and a large number of triterpen saponins derived from urosolic acid known as matesaponin. Marte extracts have the ability to inhibit the activity of pancreatic lipolytic enzymes by reducing lipid absorption and reducing caloric intake. In addition, recent studies have shown that obesity is improved by controlling the expression of obesity genes due to inflammation.

Okbal is one of the herbal Born corn (Zea mays L.) as a shade beard attached to the fruit eg far from the herbal plant has been used as a diuretic, rich herbal resources as a by-product of the corn grown in farms belonging to hwabongwa It is one. Okbal is K ^+, Na ^+, Cl ^-, etc., and inorganic salts, is contained, the plant sterols (phytosterol) a polymeric alcohol, n- propyl obtain Ow call (n-propylguaiacol), phenol (phenol), p- cresol (p-Cresol), xylen, and galactone.

The horsetail is a fruit of Crataegus pinnatifida belonging to Rosaceae, spherical or ovate, and reddish brown. The mature fruit is used for edible and medicinal purposes, and is mainly used as a counterfeit tablet or digestive accelerator for the gastrointestinal function. Representative pharmacological activities include endothelium-dependent vasodilatory activity, hyperlipidemia improvement and antidepressant effect, antioxidative effect, anti-inflammatory effect, liver protective effect, anticancer effect, thrombin inhibitory activity, and antimicrobial activity.

Tetragonia tetragonioides is a fleshy perennial herb that belongs to the Aizoaceae family, called New Zealand spinach, and is distributed in Japan, China, Southeast Asia, Australia, New Zealand and South America. In Korea, Inhabits in sandy beaches and rocky gaps of beaches. The active ingredient groups separated in the early stage are β-carotene, diterpene, flavone, cerebrosides, oxilic acid, steryl glucoside and polysaccharide. Have been reported, and anti-inflammatory and anti-ulcer activity has been reported. Especially, it has recently been treated as a valuable medicine in oriental medicine because it has high treatment and prevention effect on gastric cancer, gastritis, gastric ulcer, gastric hyperplasia, and gastrointestinal diseases.

Mulberry is a plant belonging to Moraceae, with over 130 varieties worldwide. Mulberry is known to be distributed widely from tropical region to temperate region. In Korea, mulberry is mainly grown in Boeun, Chungbuk Wonju, Gyeongbuk, Sangju, Jeonbuk, Wonju and Jeongeup.

Mulberry leaves are known to be nutritionally useful foods because they contain various nutrients. Mulberry leaves have a high protein content and a wide variety of amino acid composition, and the fatty acids occupy most of the unsaturated fatty acids oleic, linoleic, and linolenic acid. Mulberry leaves are known to contain about 50 kinds of trace elements such as minerals and vitamins. Vitamin B and C groups are contained in large amounts. They stimulate immune function, antioxidant activity, stimulate iron absorption and metabolism of fat and carbohydrates give. Also, mulberry leaves contain very high content of flavonoids such as rutin, quercetin, isoquercetin and astragalin, and they are also various. These flavonoid compounds contained in mulberry leaves have been shown to have the effects of diuretic action, anti-capillary permeability, antiallergic action and liver protective action. Also, the unique flavonoid skeleton, kuwanon G, has excellent blood pressure lowering effect. Recently, nojirimycin, a monosaccharide containing nitrogen, has been reported as a blood glucose lowering component of mulberry leaves.

Recently, in the busy modern life, the preference of simple foods containing various physiologically active substances for health promotion is increasing, and the consumption of various simple processed foods using vegetables as a main ingredient is steadily increasing.

Korean Patent No. 1912075 discloses a method for producing a health drink made from cabbage, and Korean Patent No. 1884319 discloses a concentrated cabbage composition. However, in the case of a functional cabbage juice containing the medicinal plant of the present invention Method.

SUMMARY OF THE INVENTION The present invention has been made in view of the above-mentioned needs, and it is an object of the present invention to provide a process for preparing a juice using cabbage and a medicinal plant by optimizing manufacturing conditions such as selection of a raw material, pre- And to provide a method for manufacturing a cabbage mixed juice which is optimized for consumers' preference.

In order to solve the above problems, the present invention provides a method for producing a fermented tea extract, comprising the steps of: (1) preparing a fermented tea extract by adding water to a mixture of a fermented tea and a top; (2) dipping and then raising cabbage in the fermented tea extract prepared in the step (1); (3) preparing a tea mixture extract by adding water to a tea mixture containing fermented tea, corn ale, marigold, top leaves and maté tea, and concentrating the mixture; (4) Extracting the extracted cabbage from step (2) and cabbage from step (2), adding the remaining fermented tea extract to a hot water pot, heating the cabbage hot water, filtering and aging the cabbage juice; And (5) mixing the prepared cabbage juice obtained in the step (4) and the mixed tea extract prepared in the step (3) with a pre-fermented fermentation broth. do.

The present invention also provides a cabbage mixed juice produced by the above method.

The cabbage mixed juice of the present invention can provide a cabbage mixed juice having excellent quality because the pharmacological effect and flavor of cabbage and the medicinal material are well combined with each other to facilitate ingestion, and the functional ingredient and antioxidative activity are further enhanced.

In order to achieve the object of the present invention,

(1) preparing a fermented tea extract by adding water to a mixture of a fermented tea and an upper body;

(2) dipping and then raising cabbage in the fermented tea extract prepared in the step (1);

(3) preparing a tea mixture extract by adding water to a tea mixture containing fermented tea, corn ale, marigold, top leaves and maté tea, and concentrating the mixture;

(4) Extracting the extracted cabbage from step (2) and cabbage from step (2), adding the remaining fermented tea extract to a hot water pot, heating the cabbage hot water, filtering and aging the cabbage juice; And

(5) mixing the prepared cabbage juice obtained in the step (4) and the prepared tea mixed extract solution with the pre-fermented fermentation broth of the step (3), thereby producing a cabbage mixed juice .

In the method for producing a cabbage mixture juice according to the present invention, the fermented tea extract of the step (1) is preferably prepared by mixing the fermented tea and the upper part in a ratio of 5.5 to 6.5: 3.5 to 4.5 by weight, (V / w) at 90 to 100 ° C for 20 to 40 minutes to prepare a fermented tea extract. More preferably, the fermented tea and the upper body are mixed at a weight ratio of 6: 4, (V / w), and the mixture is extracted at 95 ° C for 30 minutes to prepare a fermented tea extract. When the fermented tea extract prepared in the above conditions was used for cabbage soaking and bathing, the functional ingredient and the quality of the cabbage juice could be improved.

In addition, in the method for manufacturing the cabbage mixed juice of the present invention, the step (2) may preferably be conducted by immersing the cabbage in the fermented tea extract for 1 to 3 hours, and more preferably, After immersion for 2 hours, it can be rescued. The pretreatment of cabbage under the above conditions improved the flavor while eliminating the cabbage minerals, and was able to be pretreated with cabbage which is suitable for the production of cabbage juice with high preference.

In addition, in the method for producing cabbage juice according to the present invention, the tea / mixed extract of step (3) preferably contains 35 to 45% by weight of fermented tea, 8 to 12% by weight of cornstarch, (V / w) of water is added to the tea mixture in an amount of 8 to 12% by weight, 8 to 12% by weight of the top leaf, 27 to 33% by weight of matheta, and the mixture is stirred at 90 to 100 ° C for 20 to 40 minutes Extracting and concentrating the mixture to a concentration of 3 to 5 brix, more preferably 40 wt% of the fermented tea, 10 wt% of the corn steep ladle, 10 wt% of the acidophore, 10 wt% 30% by weight of water is added to the tea mixture in an amount of 20 times (v / w), extracted at 95 ° C for 30 minutes, and concentrated under reduced pressure to give 4 brix. The tea blend extract prepared with the above materials and blending ratio could be prepared as an extract suitable for producing mixed juices with high quality as the flavor of the ingredients was well combined.

In the method for producing the cabbage mixture juice according to the present invention, the cabbage juice of the step (4) is preferably prepared by extracting the cabbage and cabbage from the cabbage juice and adding the remaining fermented tea extract to the boiling water mixture at a ratio of 8.5 to 9.5: 0.8 to 1.2 (w: v) , Followed by filtration after squeezing the cabbage juice which has been heated at 115 ~ 120 ° C for 2 ~ 4 hours, followed by aging at 2 ~ 6 ° C for 20 ~ 28 hours. More preferably, the remaining cabbage and cabbage The extract of fermented tea is added to a hot water boiler at a ratio of 9: 1 (w: v) and the cabbage hot water heated at 115 ~ 120 ℃ for 3 hours is squeezed, filtered and aged at 4 ℃ for 24 hours. The preparation of the cabbage juice under the above conditions could enhance the active ingredient and antioxidant activity while improving the sensory properties of the cabbage without any odor peculiar to the cabbage.

In addition, in the method for producing the cabbage juice of the present invention, the mixing of step (5) is preferably performed by mixing the cabbage juice, the tea mixture extract and the crude fermented broth at a ratio of 94: 96: 3.5: 4.5: 0.5: More preferably, the cabbage juice, the tea mixed extract and the progeny fermentation broth can be mixed in a volume ratio of 95: 4: 1. Mixing the materials under the above conditions can be made into juices that are easy to drink because the taste and flavor of the ingredients are well mixed.

The method for producing the cabbage mixed juice according to the present invention, more specifically,

(1) fermenting green tea at 35 to 40 ° C for 3 to 5 hours, and then drying at 85 to 95 ° C for 2 to 3 hours to prepare a fermented tea;

(2) drying and crushing the upper limb at 45 to 55 ° C for 2 to 4 hours, and then roasting at 170 to 180 ° C for 5 to 7 minutes to prepare;

(3) The mixture of the fermented tea prepared in the step (1) and the prepared upper limb prepared in the step (2) at a ratio of 5.5 to 6.5: 3.5 to 4.5, And extracting the mixture at 90 to 100 ° C for 20 to 40 minutes to prepare a fermented tea extract;

(4) immersing the cabbage in the fermented tea extract prepared in the step (3) for 1 to 3 hours and then recovering it;

(5) dehydrating the corn beard with steam at 90 to 100 ° C for 1 to 2 minutes and drying at 20 to 25 ° C until the moisture content reaches 8 to 12% (v / w);

(6) drying the calcined gypsum with steam at 90 to 100 캜 for 3 to 5 minutes and drying at 20 to 25 캜 until the water content reaches 8 to 12% (v / w);

(7) The upper leaves are steamed at 90 to 100 ° C for 1 to 2 minutes, rubbed for 8 to 12 minutes, then dried at 30 to 35 ° C for 20 to 40 minutes and then dried at 170 to 180 ° C for 5 to 7 minutes Roasting and preparing;

(8) First, sugar is mixed at a ratio of 1.8 to 2.2: 1.5 to 2 by weight, fermented at 25 to 30 ° C for 20 to 30 days, filtered and aged at 25 to 30 ° C for 60 to 90 days to prepare a fermented broth step;

(9) A fermented tea according to the above (1), comprising 35 to 45% by weight of the dried fermented tea, 8 to 12% by weight of a dried corn mustard of the step (5) (V / w) of water is added to the tea mixture in an amount of 12 to 12% by weight, and 8 to 12% by weight of the topsheet prepared in the step (7) and 27 to 33% Lt; 0 > C for 20 to 40 minutes and concentrated under reduced pressure to have a brix of 3 to 5 to prepare a tea mixed extract;

(10) Extract the extracted cabbage from step (4) and cabbage from step (4), and add the remaining fermented tea extract to the boiling water at a ratio of 8.5 to 9.5: 0.8-1.2 (w: v) Pressing the cabbage liquor heated for a time, filtering and aging at 2 ~ 6 ° C for 20 ~ 28 hours to prepare a cabbage juice; And

(11) A method for producing a fermented broccoli juice according to any one of (1) to (8), wherein the cabbage juice prepared in step (10), the tea mixed extract prepared in step (9) , ≪ / RTI >

More specifically,

(1) fermenting green tea at 37 ° C for 4 hours and drying at 90 ° C for 2 to 3 hours to prepare a fermented tea;

(2) drying and crushing the upper limb at 50 ° C for 3 hours, and then roasting for preparation at 175 ° C for 6 minutes;

(3) Water was added 20 times (v / w) to the mixture prepared by mixing the fermented tea prepared in the above step (1) and the prepared upper limb prepared in step (2) at a weight ratio of 6: Extracting the fermented tea extract to obtain a fermented tea extract;

(4) immersing the cabbage in the fermented tea extract prepared in the step (3) for 2 hours and then recovering it;

(5) dehydrating the corn beard with steam at 100 ° C for 1 to 2 minutes and drying at 20 to 25 ° C until the moisture content reaches 10% (v / w);

(6) a step of treating the calcined sand with steam at 100 ° C for 4 minutes and drying at 20 to 25 ° C until the moisture content is within 10% (v / w);

(7) subjecting the upper leaves to steam treatment at 100 ° C for 1 to 2 minutes, rubbing for 10 minutes, drying at 30 to 35 ° C for 30 minutes, and roasting at 175 ° C for 6 minutes to prepare;

(8) mixing sugar at a ratio of 2: 1.5 ~ 2 by weight, and then fermenting at 25 to 30 ° C for 20 to 30 days, filtering and aging at 25 to 30 ° C for 60 to 90 days to prepare a fermentation broth;

(10) by weight of the dry corn steep liquor of step (6), 10% by weight of the dried corn steep liquor of step (6), and 40% by weight of the fermented tea prepared in step (1) Water was added 20 times (v / w) to the tea mixture in an amount of 10% by weight of the top leaves prepared in the step (7) and 30% by weight of matrate, and the mixture was extracted at 95 캜 for 30 minutes and concentrated under reduced pressure to 4 brix Preparing a mixed extract;

(10) The extracted cabbage from step (4) and the cabbage from step (4) were removed and the remaining fermented tea extract was placed in a hot water boiler at a ratio of 9: 1 (w: v) Squeezing the solution, filtering and aging at 4 캜 for 24 hours to prepare a cabbage juice; And

(11) mixing the cabbage juice prepared in the step (10), the mixed tea extract prepared in the step (9), and the pre-fermented fermented liquid prepared in the step (8) in a volume ratio of 95: 4: 1 can do.

In the method for producing the cabbage juice according to the present invention, it is preferable that the materials are pre-treated and fermented under the conditions of (1), (2), and (5) to (8) And the pretreatment was conducted under conditions suitable for producing high quality cabbage juice by improving the characteristics and facilitating the elution of the active ingredient.

The present invention also provides a cabbage mixed juice produced 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  1: Cabbage Mixed juice

(1) The harvested tea leaves were picked, thinly spread on a tray, and forged for about 30 minutes in sunshine to reduce the moisture content by 5-10% (v / w), and then the moisture content was 50-60% (v / Forged until it was about. At this time, the tea leaves were frequently flipped over to the air. The forged tea leaves were rubbed for 20 to 30 minutes, fermented at a temperature of 37 ° C for 4 hours, humidified while fermenting, to prevent the tea leaves from drying out and to frequently flip the fermentation. Fermented tea leaves were dried in a dryer at 90 ℃ for 2 ~ 3 hours to produce fermented tea.

(2) The upper limbs (Mulberry branches) were washed, cut into 2 ~ 3 cm size, dried at 50 ℃ for 3 hours, shredded to 3 ~ 5 mm size and fried for 6 minutes at 175 ℃ Respectively.

(3) To the mixture of the fermented tea prepared in the above step (1) and the prepared upper limb prepared in step (2) at a weight ratio of 6: 4 was added 20 times (v / w) The extracts were extracted by minute to prepare fermented tea extract.

(4) The cabbage was washed thoroughly with running water, and the water was completely removed and cut into 4-8 pieces. The prepared cabbage was immersed in the fermented tea extract prepared in the step (3) for 2 hours and then recovered.

(5) The corn beard is washed well with running water, the water is removed, cut into 2 ~ 3 cm length, steamed for 1 ~ 2 minutes at 100 ℃ and the water content is 10% (v / w).

(6) The sasan was washed with running water, drained, steamed at 100 ℃ for 4 minutes and dried at 20 ~ 25 ℃ until the moisture content was less than 10% (v / w).

(7) The mulberry leaves are washed well, cut into 2 ~ 3 cm size, steamed for 1 ~ 2 minutes at 100 ℃, rubbed for 10 minutes, dried at 30 ~ 35 ℃ for 30 minutes , And roasted at 175 DEG C for 6 minutes.

(8) After eco-friendly cultivation, water was drained, cut into 2 ~ 4 cm size, mixed with 2 kg of preyang and 1.5 ~ 2 kg of sulfur sugar and put in a sealed container. Lt; 0 > C for 20 to 30 days. The fermentation broth which had been fermented was filtered and aged at 25 to 30 ° C for 60 to 90 days to prepare a fermentation broth.

(9) A method for producing a corn steep liquor, comprising the steps of: (1) preparing 40% by weight of fermented tea prepared in step (1), 10% by weight of dried corn steep liquor of step (5) (V / w) was added to the tea mixture in an amount of 10% by weight and 30% by weight of tartaric acid. The mixture was extracted at 95 ° C for 30 minutes and concentrated under reduced pressure to give 4 brix.

(10) The extracted cabbage from step (4) and the cabbage from step (4) were removed, and the remaining fermented tea extract was heated in a hot water boiler at a ratio of 9: 1 (w: v) for 3 hours . The heated cabbage juice was squeezed, filtered, and aged at 4 ° C for 24 hours to prepare cabbage juice.

(11) The cabbage juice prepared in the step (10), the mixed tea extract prepared in the step (9), and the prepared fermented broth obtained in the step (8) are mixed at a volume ratio of 95: 4: 1 and sterilized and filtered Respectively.

Compounding ratio Material type Production Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 (3) Fermented tea extract (weight ratio) Fermented tea 6 10 6 4 Upper limb 4 - 4 6 (9) tea mixed extract
(weight%) Fermented tea 40 55 40 55 Corn beard 10 15 10 5 Horseshoe 10 15 10 5 The top 10 15 10 15 mate 30 - 10 20 Gugija - - 10 - Shiitake mushrooms - - 10 - (11) Cabbage mixed juice
(Volume ratio) Cabbage juice 95 95 95 90 Tea mixed extract 4 5 4 8 Fermented solution One - One 2

Comparative Example  1. Cabbage juice

(1) The cabbage was thoroughly washed with running water and the water was completely removed, and then cut into 4 to 8 pieces.

(2) The cabbage prepared in the above step (1) was placed in a hot water bath and heated at a temperature of 115 to 120 ° C for 3 hours. The heated cabbage juice was squeezed, filtered, and aged at 4 ° C for 24 hours to prepare cabbage juice.

Comparative Example  2 to 4. Cabbage Mixed juice

The cabbage mixture juice was prepared in the same manner as in Preparation Example 1 except that the mixture ratio of the fermented tea extract of step (3), tea blend extract of step (9), and cabbage mixture of step (11) Each of the cabbage juice of Examples 2 to 4 was prepared.

Example  1: Determination of total phenolic compound content

The total phenolic compound content was analyzed according to the Folin-Denis method. After preparing the sample by diluting the prepared juice, add 3 mL of distilled water to 1 mL of the sample solution, add 1 mL of Folin &Ciocalteau's phenol reagent, and mix in a shaking bath at 27 ° C. 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, and the absorbance was measured with a spectrophotometer (UV-1650PC, SHIMADZU) at 640 nm. The contents of phenol compounds were determined by using calibration curves using concentrations of catechin, chlorogenic acid and tannic acid.

Total phenolic compound content of cabbage mixed juice sample Total phenolic content (mg / kg) Catechin Chlorogenic acid Tannic acid Production Example 1 152.3 ± 3.3 211.7 ± 3.1 168.7 ± 2.7 Comparative Example 1 98.9 ± 4.7 139.2 ± 3.1 106.3 ± 2.5 Comparative Example 2 116.7 ± 3.0 175.3 ± 2.8 126.8 ± 2.4 Comparative Example 3 104.4 ± 2.2 158.5 ± 3.3 111.5 ± 3.7 Comparative Example 4 122.8 ± 3.0 181.2 + - 4.3 148.5 ± 5.2

The total phenolic compound content of the cabbage mixed juice is shown in Table 2 above. As can be seen in Table 2, the total phenolic compound content of the cabbage mixed juice prepared by the method of Preparation Example 1 was the highest at 211.7 mg / kg based on chlorogenic acid, and this tendency was observed in the case of catechin and tannic acid It was the same. Therefore, it was confirmed that the production of cabbage juice by the manufacturing conditions such as the kind of the ingredient and the compounding ratio by the method of Preparation Example 1 can increase the total phenol compound content.

Example  2: total flavonoid content

The total flavonoid content was determined by diluting each juice, and taking 1.0 mL of the sample in a test tube, 10 mL of diethylen glycol was added and mixed well. Again, 0.1 mL of 1N NaOH was mixed well and reacted in a water bath at 37 ° C for 1 hour, and the absorbance was measured at 420 nm. For the blank test, 50% methanol solution was treated in place of the sample solution, and the standard curve was prepared using Nalinjin (Sigma Co., USA), and the total flavonoid content was determined from this.

Total flavonoid content of cabbage mixed juice sample Total flavonoid content (ppm) Production Example 1 112.6 ± 3.8 Comparative Example 1 71.4 ± 3.7 Comparative Example 2 88.9 ± 4.8 Comparative Example 3 83.4 ± 4.0 Comparative Example 4 98.1 ± 5.2

The total flavonoid content of the cabbage mixed juice is shown in Table 3 above. As can be seen from Table 3, the total flavonoid content of the cabbage juice prepared by the method of Preparation Example 1 was the highest at 112.6 ppm. Therefore, it was confirmed that the preparation of the cabbage juice by the method of Preparation Example 1 can enhance the flavonoid content.

Example  3: DPPH Radical Scatters

Antioxidant activity was measured by hydrogen electron donating ability. The sample was diluted with a methanol (or DMSO) solvent, 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

DPPH radical scavenging ability (%) of cabbage mixed juice sample DPPH radical scavenging ability (%) Production Example 1 86.4 ± 1.5 Comparative Example 1 70.1 ± 1.6 Comparative Example 2 77.2 ± 2.4 Comparative Example 3 73.3 ± 1.3 Comparative Example 4 78.4 ± 3.1

The cabbage mixture juice was diluted and the DPPH radical scavenging ability results are shown in Table 4 above. As a result, the cabbage juice prepared by the method of Preparation Example 1 showed the highest activity, and the cabbage juice of Comparative Example 1 showed the lowest activity. Thus, it was confirmed that the production of cabbage juice by the specific production conditions of Preparation Example 1 enhanced the antioxidative activity.

Example  4: nitrite Scatters  exam

As an alternative method for determining the antioxidant activity, nitrite scavenging activity was measured by adding 40 μl of a sample diluted 1/10 to 20 μl of 1 mM NaNO ₂ and 0.1 μl of 0.1N HCl (pH 1.2) or 0.2M citrate buffer citrate buffer, pH 4.2) or 140 μl of 0.2 M citrate buffer (pH 6.0) to adjust the volume to 200 μl. The reaction solution was reacted in a constant temperature water bath at 37 ° C for 1 hour and then 1000 μl of 2% acetic acid and 1% of a Griess reagent (1% sulfanilic acid and 1% naphthylamine prepared with 30% acetic acid) ), 80 μl of the mixture was added, mixed well and incubated at room temperature for 15 minutes. The absorbance at 520 nm was measured to determine the nitrite scavenging ability as follows.

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

N: nitrite scavenging ability

A: After adding 1 mM NaNO ₂ to the sample for 1 hour, absorbance

B: 1 mM NaNO ₂ Absorbance

C: Control absorbance

Nitrite scavenging ability of cabbage mixed juice (%) sample Nitrite scavenging ability (%) Production Example 1 37.8 ± 1.6 Comparative Example 1 26.5 ± 3.3 Comparative Example 2 31.4 ± 2.0 Comparative Example 3 29.3 ± 3.7 Comparative Example 4 32.2 ± 2.3

The cabbage mixed juice was diluted and the nitrite scavenging ability results are shown in Table 5 above. As a result, as shown in Table 5, the nitrite scavenging ability of the cabbage mixed juice prepared by the method of Preparation Example 1 was the highest at 37.8%. On the other hand, the cabbage juice of Comparative Example 1 showed the lowest activity. As a result, it was found through the nitrite scavenging ability assay that the preparation of the cabbage juice mixture according to the manufacturing conditions such as the kinds of the ingredients and the mixing ratio in the method of Preparation Example 1 showed a high antioxidant activity.

Example  5: Sensory evaluation

The sensory test was performed on 50 adult males and females, and the cabbage juice of Preparation 1 and Comparative Example was tasted. The color, flavor, taste and general preference degree were classified into 1 point: very bad, 2 points: 4 points: good, 5 points: very good.

Sensory evaluation of cabbage mixed juice sample color incense flavor Comprehensive preference map Production Example 1 4.4 4.8 4.6 4.7 Comparative Example 1 4.1 3.9 3.8 3.7 Comparative Example 2 4.2 4.3 4.3 4.2 Comparative Example 3 4.2 4.1 4.2 4.1 Comparative Example 4 4.4 4.3 4.4 4.3

As a result of sensory evaluation of the cabbage mixed juice, the cabbage juice of Preparation Example 1 showed the highest score in all items, whereas the cabbage juice of Comparative Example 1 showed the lowest score. Therefore, it was found that the cabbage mixed juice according to the present invention had the highest taste and merchantability.

While the present invention has been described in connection with certain exemplary embodiments, it is to be understood that the invention is not limited to the disclosed 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)

(1) preparing a fermented tea extract by adding water to a mixture obtained by mixing the fermented tea and the upper body at a ratio of 5.5 to 6.5: 3.5 to 4.5;
(2) dipping and then raising cabbage in the fermented tea extract prepared in the step (1);
(3) Tea mixed with 35 to 45% by weight of fermented tea, 8 to 12% by weight of corn mustard, 8 to 12% by weight of mountain sashes, 8 to 12% by weight of upper leaves and 27 to 33% Adding water to the mixture to extract and concentrate the mixture to prepare a tea mixture extract;
(4) The extracted cabbage from step (2) and the cabbage from step (2) were removed and the remaining fermented tea extract was put in a hot water boiler at a ratio of 8.5 to 9.5: 0.8-1.2 (w: v) Followed by filtration and aging to produce a cabbage juice; And
(5) mixing the prepared cabbage juice obtained in the step (4) and the mixture of the tea mixture prepared in the step (3) and the crude fermented broth at a ratio of 94 to 96: 3.5 to 4.5: 0.5 to 1.5 Wherein the method comprises the steps of: delete The method according to claim 1,
(1) fermenting green tea and drying it to produce a fermented tea;
(2) drying and crushing the upper limbs and preparing them for roasting;
(3) The mixture of the fermented tea prepared in the step (1) and the prepared upper limb prepared in the step (2) at a ratio of 5.5 to 6.5: 3.5 to 4.5, Adding and extracting the fermented tea extract to prepare a fermented tea extract;
(4) immersing the cabbage in the fermented tea extract prepared in the step (3) for 1 to 3 hours and then recovering it;
(5) dehydrating and drying the corn beard;
(6) dehydrating and drying the sludge;
(7) subjecting the upper leaves to a heat treatment, rinsing, drying, and roasting;
(8) mixing the sugar with the sugar before fermentation, filtering and aging the fermented milk to produce a fermentation broth;
(9) A fermented tea according to the above (1), comprising 35 to 45% by weight of the dried fermented tea, 8 to 12% by weight of a dried corn mustard of the step (5) (V / w) of water was added to the tea mixture to 12 to 12 wt% of the tea mixture and 8 to 12 wt% of the topsheet prepared in the above step (7) and 27 to 33 wt% Thereby preparing a tea mixed extract;
(10) Extract the extracted cabbage from step (4) and cabbage from step (4) and add the remaining fermented tea extract to a hot water boiler at a ratio of 8.5 to 9.5: 0.8-1.2 (w: v) Followed by filtration and aging to produce a cabbage juice; And
(11) A method for producing a fermented broccoli juice according to any one of (1) to (8), wherein the cabbage juice prepared in step (10), the tea mixed extract prepared in step (9) ≪ RTI ID = 0.0 > 1, < / RTI > The method of claim 3,
(1) fermenting green tea at 35 to 40 ° C for 3 to 5 hours, and then drying at 85 to 95 ° C for 2 to 3 hours to prepare a fermented tea;
(2) drying and crushing the upper limb at 45 to 55 ° C for 2 to 4 hours, and then roasting at 170 to 180 ° C for 5 to 7 minutes to prepare;
(3) The mixture of the fermented tea prepared in the step (1) and the prepared upper limb prepared in the step (2) at a ratio of 5.5 to 6.5: 3.5 to 4.5, And extracting the mixture at 90 to 100 ° C for 20 to 40 minutes to prepare a fermented tea extract;
(4) immersing the cabbage in the fermented tea extract prepared in the step (3) for 1 to 3 hours and then recovering it;
(5) dehydrating the corn beard with steam at 90 to 100 ° C for 1 to 2 minutes and drying at 20 to 25 ° C until the moisture content reaches 8 to 12% (v / w);
(6) drying the calcined gypsum with steam at 90 to 100 캜 for 3 to 5 minutes and drying at 20 to 25 캜 until the water content reaches 8 to 12% (v / w);
(7) The upper leaves are steamed at 90 to 100 ° C for 1 to 2 minutes, rubbed for 8 to 12 minutes, then dried at 30 to 35 ° C for 20 to 40 minutes and then dried at 170 to 180 ° C for 5 to 7 minutes Roasting and preparing;
(8) First, sugar is mixed at a ratio of 1.8 to 2.2: 1.5 to 2 by weight, fermented at 25 to 30 ° C for 20 to 30 days, filtered and aged at 25 to 30 ° C for 60 to 90 days to prepare a fermented broth step;
(9) A fermented tea according to the above (1), comprising 35 to 45% by weight of the dried fermented tea, 8 to 12% by weight of a dried corn mustard of the step (5) (V / w) of water is added to the tea mixture in an amount of 12 to 12% by weight, and 8 to 12% by weight of the topsheet prepared in the step (7) and 27 to 33% Lt; 0 > C for 20 to 40 minutes and concentrated under reduced pressure to have a brix of 3 to 5 to prepare a tea mixed extract;
(10) Extract the extracted cabbage from step (4) and cabbage from step (4), and add the remaining fermented tea extract to the boiling water at a ratio of 8.5 to 9.5: 0.8-1.2 (w: v) Pressing the cabbage liquor heated for a time, filtering and aging at 2 ~ 6 ° C for 20 ~ 28 hours to prepare a cabbage juice; And
(11) A method for producing a fermented broccoli juice according to any one of (1) to (8), wherein the cabbage juice prepared in step (10), the tea mixed extract prepared in step (9) ≪ RTI ID = 0.0 > 1, < / RTI > A cabbage mixed juice produced by the method of any one of claims 1, 3 and 4.