KR101999177B1 - A candy comprising camellia flower extract and a method for preparing the same - Google Patents

Abstract

The present invention relates to a candy containing a camellia extract and a method of producing the candy.

Description

  The present invention relates to a candy containing camellia flower extract and a method for preparing the same,

The present invention relates to a candy containing a camphor flower extract and a preparation method thereof.

Camellia japonica is an evergreen tree belonging to the genus Camellia. It is grayish white, with oval leaves, thick and tough fibers of 5 to 12 cm in length, 3 to 7 cm in width and 0.40 to 0.50 mm in diameter, It is dark green with shine and the back side is pale green. The flowers bloom from November to March of next year and are broad bell shaped and about 5㎝ in diameter.

There are camellia trees in the south of the Republic of Korea, and beautiful flowers bloom in winter. Camellia is one of the chrysanthemum flowers that attracts birds without the fragrance, instead of calling it a sunbug with its light and providing honey.

Camellia grows mainly on the island, and there are many camellias on Jeju Island, going up Ulleungdo to the east and Daechung Island to the west.

The ingredients of Camellia sinensis are effective in relieving the illnesses, intestines and constipation. There are 35% protein, 22 essential amino acids, 12 vitamins and 16 minerals in camellia pollen. .

Despite the beneficial effects of these camellia, there is little known application for the use of camellia.

Korean Patent Laid-Open Publication No. 10-2009-0050931 discloses a leached tea having dried camellia petals. However, since such leachers are used by leaching only a part of active ingredients of camellia petals, the active ingredient of the camellia petals is further extracted There is a need for a way to easily use this in food.

The present invention has been made in view of the above needs, and it is an object of the present invention to provide a method of easily extracting an effective ingredient of camellia as a food.

Another object of the present invention is to provide a candy which can effectively utilize a physiologically active ingredient of Camellia sinensis.

In order to achieve the above object, the present invention provides a candy composition comprising as an active ingredient, a camellia flower extract obtained by hot water extraction of camellia seeds at 75 ± 5 ° C for 1 to 3 hours.

In one embodiment of the present invention, the extract is preferably obtained by extracting Camellia sinensis with water at 75 캜 for 2 hours, but is not limited thereto.

In another embodiment of the present invention, the candy composition further comprises at least one of a camphor flower extract, a camellia flower powder, an omelet powder, a pomegranate concentrated powder, anhydrous crystalline glucose, citric acid, a multivitamin, a disintegrant, a binder, But is not limited thereto.

The camellia leaf extract powder, camellia flower powder, omiza powder, and pomegranate condensed powder of the present invention can be obtained by lyophilizing the extract, concentrate or the raw material thereof, or by drying or naturally drying and pulverizing.

In addition, the present invention relates to a method for producing a camellia flower, which comprises subjecting a camellia flower to heat extraction at 75 ± 5 ° C for 1 to 3 hours to obtain a camellia flower extract, adding anhydrous crystalline glucose, citric acid, a multivitamin, a disintegrant, a binder and a lubricant, A method for preparing a candy comprising a camphor flower extract comprising a step of titrating.

In one embodiment of the present invention, it is preferable to add at least one of camphor flower extract and camphor flower powder, but not limited thereto.

Hereinafter, the present invention will be described.

The candle using the camphor flower of the present invention and the method for producing the same are obtained by selecting camphor flower according to the purpose of the present invention, extracting the selected camphor flower at a temperature of vacuum low temperature 75 ± 5 ° C for a predetermined time, The candy is prepared by mixing with at least one of an extract powder, a camellia flower powder, anhydrous crystalline glucose, citric acid, a multivitamin, a disintegrant, a binder and a lubricant.

The candy containing the camphor extract extracted by the method of the present invention has a clear and clear red color, a less pungent flavor and a slightly bland flavor and a mild taste compared with the candies obtained by other methods. Especially, the camphor flower flavor and the taste are harmoniously combined, It is a healthy concept that excludes artificial coloring matter and fragrance along with taste. It is in accordance with the preference of the public. It has a superior preference in comparison with other samples in the overall sensory evaluation, and the content of physiologically active ingredient is superior to other extracting methods, Effect.

1-3 are schematic views of a candy manufacturing process of the present invention.

The present invention will now be described in more detail by way of non-limiting examples. The following examples are intended to illustrate the present invention and the scope of the present invention is not to be construed as being limited by the following examples.

Example  One; Camellia of  Extraction condition

Three kinds of extracted samples were obtained as follows.

1) Samples  1: Pressure extraction system

To 10kg of camellia collected from a village in Namwon - eup, Seogwipo City, 30 liters of water was added and extracted at 1.2 to 1.5 atm and at 120 ℃ for 2 hours to obtain a camellia flower extract.

2) Sample 2: Pressureless  Extraction method

30 liters of water was added to 10 kg of camellia collected from a village located in Namwon-eup, Seogwipo City, and the extract was extracted at normal temperature for about 2 hours at 103 ° C to obtain a camphor flower extract.

3) Samples  3: Vacuum low temperature  Extraction method

To 10 kg of camellia collected from a village located in Namwon-eup, Seogwipo City, 30 liters of water was added and extracted for 2 hours at 75 ° C under vacuum (55cmHg ~ 60cmHg) to obtain a Camellia japonica extract.

Example  2; How to make camellia candy

Manufacturing example  One

10% of the three kinds of camellia extracts obtained in Example 1 (camellia flower 33%, purified water 67%), anhydrous crystalline glucose 77%, crystalline cellulose 5%, citric acid 2%, vitamin mix ((vitamin C, vitamin A, vitamin B1 2% Vitamin B3, Vitamin B3 (Nicotinic acid), Vitamin B5 (Pantothenic Acid), Vitamin B6 and Folic Acid) 2%, Disintegrant (Ca-CMC) 2%, Binder (HPC) 1.5% % (Abnormal weight ratio), and the mixture of Camellia sinensis extract and the remaining ingredients are mixed together to form a formulation, followed by drying and sizing, followed by tableting. Pack the tableted product with a PTP packaging machine.

Manufacturing example  2

10% of the three kinds of camellia extracts obtained from Example 1 (camellia flower 33%, purified water 67%), camellia flower extract powder 2%, anhydrous crystalline glucose 77%, pomegranate concentrated powder 2%, omega powder 2%, citric acid 2% The mixture of 1% of vitamin mix, 2% of disintegrant, 1.5% of binder and 0.5% of glutinous rice was weighed and mixed with Camellia sinensis extract and other ingredients to prepare a formulation, followed by drying and sizing, followed by tableting . Pack the tableted product with a PTP packaging machine.

Manufacturing example  3

10% of camellia flower extract (67% of camellia flower, 67% of purified water), 2% of camellia flower powder, 78.48% of anhydrous crystalline glucose, 1.5% of Omima powder, 1.5% of pomegranate concentrated powder, 1.5% of citric acid, The mixture of 2% of the mixture, 1% of the disintegrant, 1.5% of the binder, 0.5% of the glutaraldehyde, and 0.02 (of the weight ratio) of the gelatin were weighed and mixed with the other ingredients to prepare a formulation, followed by drying and sizing, . Pack the tableted product with a PTP packaging machine.

Example  3: Sensory evaluation

The sensory test was carried out on 20 or more adult and expert panelists, each of 20 male and female, by using the camellia flower candy produced in Preparation Example 1 of Example 2 above. The sensory test was provided with a questionnaire for tasting experiment and anonymity test. The test was conducted in a free way for 10 minutes in the tasting room for 1 hour for 4 persons and 5 hours for 100 minutes.

The sensory test was carried out in accordance with the color, flavor, taste and overall evaluation clause in the 5-step symbol scale method (5 points: very good, 4 points: good, 3 points: normal, 2 points: bad, 1 point: very bad) , Aroma, taste, and overall evaluation, the higher the number, the higher the preference.

color incense flavor Overall assessment Sample 1 2.3 ± 0.2 2.1 ± 0.4  2.4 ± 0.1 2.4 ± 0.2 Sample 2 3.0 ± 0.7 2.3 ± 0.2 2.7 ± 0.1 2.6 ± 0.3 Sample 3 4.1 ± 0.2 4.3 ± 0.2 4.5 ± 0.2 4.4 ± 0.3

The values in Table 1 are mean values ± standard deviation.

As a result of the above sensory test, Sample 3 of Example 1 showed a clear reddish color and clearness in comparison with other samples. The candle of Camellia japonica extracted by the vacuum low-temperature extraction method of Example 1 had a relatively less sour taste and slightly bland taste, The preference was high.

Example  4: Analysis of Total Polyphenol Content and Antioxidant Activity of Three Species of Camellia sinensis Extract

The following experiment was conducted using the three kinds of extract samples obtained in Example 1.

In the following experiment, Extract A is Sample 1, Extract B is Sample 2, and Extract C is Sample 3.

Total polyphenol content analysis

200 μL of the sample solution and 1800 μL of distilled water were mixed and 200 μL of Folin-Ciocalteau's phenol reagent was added thereto, followed by reaction at room temperature for 5 minutes. 400 μL of 2M Na ₂ CO ₃ was added to the mixture, and the mixture was adjusted to 4 mL with distilled water. The solution was reacted at room temperature for 1 hour and then absorbance was measured at 725 nm. The total phenol content was compared with the calibration curve using gallic acid (Sigma Chemical Co., St Louis, MO, USA) GAE) / mL.

ABTS  Free radical scavenging activity

To prepare the test solution, 7 mM ABTs and 2.45 mM potassium persulfate were added to the distilled water and incubated at room temperature for 16 hours to generate ABTs cations (ABTs ⁺ ). 2.45 mM potassium persulfate buffer was diluted so that the absorbance value was 0.70 (± 0.02) when it was mixed with the same amount of potassium persulfate buffer at 734 nm. Then, the same amount of diluted ABTs ⁺ solution was added to various concentrations of the sample, and the absorbance was measured after 6 minutes. The degree of decrease in absorbance compared to the absorbance of the control (2.45 mM potassium persulfate buffer) was expressed in%.

ORAC  assay

The standard solution for the calibration curve was diluted to 25.0, 50.0, 100, and 200 μM by adding trophic buffer (Sigma Chemical Co.) to phosphate buffer solution. The antioxidant activity was measured by adding 150 μL of a 26 mM fluorescent standard solution to 25 μL of a sample and a standard solution, adding 25 μL of 136 mM 2,2'-azobis (2-methylpropionamidine) dihydrochloride as a peroxide radical inducer, , and the absorbance was measured every 2 minutes for 1 hour at emission 538 nm. Antioxidant activity was expressed as μM trolox equivalents (TE) compared to the calibration curve.

The results of Example 4 are as follows.

1) Total polyphenol content analysis

The total polyphenol content of extracts A, B, and C was 778.8, 1164.6, and 1353.4 μg GAE / mL, respectively.

sample μg gallic acid equivalents (GAE) / mL Extract A (Sample 1) 778.8 ± 9.7 Extract B (Sample 2) 1164.6 ± 12.7 Extract C (Sample 3) 1353.4 ± 13.2

Table 2 is a table for total polyphenol content analysis, and extracts A, B, and C correspond to Samples 1, 2, and 3 of Example 1, respectively.

2) ABTS radical scavenging activity

ABTS radical scavenging activity of extracts A, B, and C showed the scavenging activity of 66.0, 74.5, and 78.6% at sample concentrations of 1.25%, 46.3%, 57.7%, and 63.9%, respectively.

sample ABTS radical scavenging activity (%)  at 1.25%  at 2.5% Extract A (Sample 1) 46.3 ± 4.5 66.0 ± 1.2 Extract B (Sample 2) 57.7 ± 1.1 74.5 ± 0.0 Extract C (Sample 3) 63.9 ± 0.8 78.6 ± 0.9 Positive control group at 25 μg / ml ascorbic acid 100.0 0.0

Table 3 shows the ABTS radical scavenging activity. Extracts A, B, and C correspond to Samples 1, 2, and 3 of Example 1, respectively.

3) Oxygen radical absorbance capacity (ORAC) assay

ORAC assay analysis of extracts A, B, and C showed 163.0, 196.3, and 245.6 μM TE at 1% concentration, respectively.

sample Sample concentration (%) μM TE Extract A (Sample 1) One 163.0 + - 5.6 Extract B (Sample 2) One 196.3 ± 7.2 Extract C (Sample 3) One 245.6 ± 12.7

Table 4 is a table for ORAC assay, and extracts A, B, and C correspond to Samples 1, 2, and 3 of Example 1, respectively.

Claims (5)

delete delete A method for preparing a candy comprising a camellia flower extract, comprising the step of subjecting the camellia flower to hot water extraction at 75 캜 for 2 hours under a vacuum of 55 cmHg to 60 cmHg, wherein the total polyphenol content and antioxidant Wherein the activity of the camphor flower extract is increased. [Claim 4] The method according to claim 3, wherein the camellia flower is hydrolyzed at 75 < [deg.] ≫ C for 2 hours under a vacuum of 55 cmHg to 60 cmHg to obtain an extract of Camellia japonica. The extract is mixed with anhydrous crystalline glucose, citric acid, Wherein the total polyphenol content and the antioxidant activity are increased in a candy including a step of adding a starch, a binder, and a lubricant, followed by mixing and tabletting. [Claim 4] The method according to claim 3, wherein the camellia flower is cultured in a vacuum of 55cmHg to 60cmHg at 75 DEG C for 2 hours by adding water three times as much as the weight of Camellia japonica, and then extracting a Camelliaceae extract, Wherein the total polyphenol content and the antioxidant activity are increased in the candy comprising the step of additionally adding at least one selected from the group consisting of at least one powder selected from the group consisting of omega powder and pomegranate powder.

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