KR102026873B1 - A beverage composition of red garlic comprising extracts of Poncirus trifoliata and method for preparing the same - Google Patents

Abstract

The present invention relates to a functional beverage composition comprising a red garlic extract and a tanza extract as an active ingredient, and a method for preparing the same. According to the present invention, red garlic and tanza are reduced in smell and spicy taste and increased sweetness of garlic. By doing so, while supplementing the disadvantages of raw garlic and black garlic, it is possible to provide an advanced beverage composition which is excellent in functionality and improved in palatability.

Description

A beverage composition of red garlic comprising extracts of Poncirus trifoliata and method for preparing the same}

The present invention relates to a red garlic drink composition containing a tanza extract and a method for preparing the same.

Garlic (Allium sativum L.) is a cultivated plant belonging to the genus Liliaceae Alliium, and has been widely used for food and medicine with a long cultivation history. The main substance that expresses various physiological activities of garlic is alliin, a type of sulfur-containing amino acid contained in garlic. Thiosulfinates compounds are known to play the largest role in garlic's functionality. Garlic is called Ilhaebaek (一 害 百利) because it has 100 benefits except strong smell. Today, the efficacy of garlic has been scientifically recognized and recognized as a well-being food. In 2002, Time magazine selected garlic as one of the world's top 10 health foods, and praised garlic as a functional food that can be eaten on its own or used as a food ingredient. Garlic is known as a beneficial food for health because it contains not only a spice but also a useful ingredient for regulating biological functions.

Garlic is also important as a simple food, but has been studied around the world as a pharmaceutical, raw material and functional food. Garlic's physiological activity is reported to be antioxidant, anticancer, antithrombotic, hypertension, blood pressure lowering, anti aging, cholesterol lowering, arteriosclerosis prevention, blood sugar lowering, liver protection and liver disease treatment effect, antibacterial effect.

Ingredients of garlic are generally 63% moisture, 30% sugar, 5.4% protein, 0% fat, 1.5% ash, 5.9 cellulose, 10 mg calcium, potassium 664 mg, 1.9 mg iron, 164 mg phosphorus, 3.0 mg sodium, vitamins B1 0.15 mg, vitamin B2 0.32 mg, vitamin C 28.0 mg, niacin 0.4 mg is more nutritious than other vegetables.

  Garlic contains a variety of sulfur compounds in addition to allicin, methylcysteine (methylcysteine) is known to inhibit liver and colon cancer. Sulfur compounds also act as antioxidants to remove free radicals. Garlic also absorbs and stores selenium in the soil, and selenium is also a mineral known to prevent cancer.

In order to stabilize the income of garlic farmers, it is very important to develop the production technology and to secure the distribution and consumption market of garlic, and to increase the added value of garlic and stabilize the consumption market, it is necessary to expand the consumption for processing to improve convenience and storage safety. Based on this, research and development of various processed products satisfying consumers' palatability and functionality.

 Garlic is mainly consumed in the form of raw garlic in Korea, processed products are simple and the processing rate is very low, and the import of Chinese garlic is increasing with the opening of agricultural market, and the garlic production and consumption every two to three years As the imbalance is repeated, it causes a lot of economic losses to domestic garlic producing farmers and consumers, so it is necessary to develop various high value-added products such as new functional foods and favorite foods using garlic.

Garlic, which is known to have various effects, is applied to various types of processed foods due to its unique and strong taste and aroma, but most of the forms are limited to spices, extracts of liquid form, and pickles (pickles). Therefore, the development of a popular drink form that can meet the various preferences of modern people, not the extract form using garlic.

On the other hand, garlic alone is not easy to develop into a processed product as the raw material itself due to its strong taste and antibacterial action, so an approach to pre-processing garlic (red garlic form) is needed to be used as a beverage processed product while having the functionality of garlic.

Red garlic is garlic that has been processed to give a lot of red color while being prepared by ripening by applying a certain temperature to the garlic after simple pretreatment. In other words, by stopping the ripening before the black garlic is manufactured so that a lot of red light.

Garlic decreases spiciness and aroma as allin and allicin decreases, while polyphenols, water-soluble sulfur amino acids such as S-ally cysteine, and browning substances increase. S-ally cysteine and browning substances are recognized as the main bioactive substances of aged garlic with physiological activities such as antioxidant anticancer activity, cholesterol lowering, arteriosclerosis improvement, and prevention of heart disease. In the case of red garlic, it has the content of functional ingredients (such as allin and allicin) of raw garlic and the content of functional ingredients (s-ally cystein, browning substance, etc.) of raw garlic during the process from raw garlic to black garlic (fermentative ripening completed).

Changnyeong Garlic is registered as the No. 83 in the geographical labeling system. It is the representative agricultural specialty of Changnyeong-gun, with the cultivation area (2,663ha) and production (353,761 tons) ranked first in the country, and it is also an anti-aging food material.

 Changnyeong-gun is adjacent to the Nakdong River, which has rich soil, phosphoric acid content, and sulfur content. Changnyeong garlic produced in Changnyeong is rich in its unique aroma and taste, and has a spicy taste. It is necessary to use high-quality garlic raw material as it is and to realize high value-added garlic by commercializing garlic processed products.

Currently, the products related to garlic processed products are made up of garlic red pepper paste, pickles, undiluted liquids, and beverages in the form of extracts.The products of red garlic use include red garlic sauce and sundae stir-fry, There are only red garlic sediment used for the giblets fried and manju bread. In some cases, the development of beverages was made using garlic, but most of them did not obtain consumer preferences and preferences. In addition, since the beverage product using the red garlic has not been developed at present, it is expected to occupy an important advantage in the garlic processed niche according to the specificity of the material of the beverage product containing such red garlic.

On the other hand, Pancirus trifoliata Raf. Is a deciduous shrub belonging to the Rutaceae family, and white flowers bloom around May, and fruit ripens to yellow in September to October. In general, the fruit bark of tangerine and citrus plants contains almost essential oils, and contains a lot of flavonoid glycosides. The skin of the young fruit contains an essential oil called neohesperidin, which gradually disappears as the fruit ripens. Young fruit contains 0.2-0.4% essential oil and ripe fruit 0.5%.

In oriental medicine, the dried fruit of tangerine is sunburned (Ponciri fructus), and the main ingredient contains flavonoid glycosides such as vitamin C, neohesperidin, naringin, and rhoifolin and m-methyl tyeamine. It is known as one of the very high medicinal herbs to disperse groups.

 It acts as a medicine for digestive problems and gastrointestinal disorders by working through the spleen and stomach and stagnating Giwadam and foods.It also functions as a function of five intestines, and encourages energy. It is known that it is effective in edema, constipation, postpartum abdominal pain, prolapse, phlegm and skin swelling and boil.

The essential ingredients in tanza include essential oils such as D-limonene, which is good for blood pressure strengthening, linalool, which has an excellent antioxidant effect, linaly acetate, which has a mutagenic effect, and tepineol, which has excellent anti-allergic action. , Flavonoids such as hesperidin, neohesperidin, naringin, naringenin, rutin, quercetin, and alkaloids include synephin and pectin. In addition, it has various functions such as antibacterial and anti-hypersensitivity to intestinal bacteria, anti-inflammatory, antioxidant activity, lipid lowering and melanin inhibitory effect.

It is expected that its value as a health functional material will be recognized by the various effects of these tanza and its utilization in food processing field will be high.

The research on the tanza, like other citrus fruits, has been conducted only for the basic researches for identifying the components and processing characteristics of fruit parts for use in the food field, and the development of various types of processed products using the tanza has not been substantially carried out.

 Recently, consumers' various pursuit of value for foods such as safety, quality, convenience, and health of foods require new changes in food production and processing.

The present inventors made diligence to develop a health functional drink. As a result, pharmacological and health promotion effects were confirmed by grafting red garlic and tangers with various health functionalities made by improving the functionality while supplementing the disadvantages of raw and black garlic, and completed the present invention based on this.

Thus, the present invention is excellent in functionality, including red garlic and tanza easy to ingest by improving the taste and aroma without the generation of harmful substances in the processing process, red garlic and tanza extract that anyone can ingest without reluctance An object of the present invention is to provide a beverage composition and a method for producing the same.

According to one aspect of the present invention, the present invention provides a functional beverage composition comprising a red garlic extract and a tanza extract, wherein the red garlic extract and tanza extract are included in a weight ratio of 6: 4.

In the present invention, the term "functional beverage composition comprising a red garlic extract and a tanza extract" refers to a beverage composition containing a red garlic extract and a tanza extract as a main component.

In addition, the composition may include the remaining amount of purified water in addition to the red garlic extract, tanza extract.

In the present invention, the "main ingredient" means a component exhibiting functionality in the beverage composition according to the present invention. For example, in the beverage composition of the present invention, the red garlic extract and tanza extract as main components may exhibit various functions such as antimicrobial activity, functionality, and antioxidant activity.

The functional beverage composition including the red garlic extract and the tanza extract of the present invention may include red garlic extract and tanza extract in a weight ratio of 6: 4. When included in the weight ratio as described above, antioxidant activity, antimicrobial activity and overall acceptability may appear high.

The red garlic is prepared by the following method as a reddish brown medium ripening garlic that improves the smell and spicy taste of fresh garlic by aging existing raw garlic for a specific condition and for a specific time, but is not limited thereto.

In the present invention, red garlic was prepared according to the method for preparing optimal red garlic of Korean Patent Application No. 10-2014-0184509.

Preferably, the red garlic of the present invention comprises the steps of low-temperature aging the garlic removed from the skin at 45 to 50 ℃ 32 to 40 hours; Medium-temperature aging of the low-temperature aged garlic for 7 days to 8 days at 70 to 85 ° C, and medium temperature aging for 7 days to 8 days at 70 ° C; The mesophilic aged garlic is prepared according to the step of low temperature aging for 2 days at 25 ° C. and 75 ± 10% humidity conditions.

Specifically, first, the raw garlic from which the outer skin is removed is aged at low temperature at 45-50 ° C. for 32-40 hours. At this time, the low-temperature aging step is to minimize the loss of moisture or some components from the tissue of the garlic, by minimizing the loss of nutritional ingredients contained in the raw garlic by low-temperature aging at 45 to 50 ℃ 32 to 40 hours as described above While the browning reaction can be easily maintained.

Next, the low temperature aged garlic is aged at 70-85 ° C. for 7-8 days at medium temperature. When the temperature is less than 70 ℃ aging temperature when the garlic browning reaction takes a lot of time can increase the loss of nutrients, if the temperature exceeds 85 ℃ can increase the flavor and burnt taste with heat stool have. In addition, when the medium temperature ripening time is less than 180 hours, the browning reaction of garlic is not properly performed, or if the time exceeds 196 hours production efficiency may be reduced.

The medium temperature aged garlic is then aged at low temperature 68-72 ℃ for 24-48 hours to prevent excessive moisture loss and at the same time to induce color development to the desired degree can control the progress of the browning reaction.

As described above, the red garlic prepared through low temperature aging, medium temperature aging and / or low temperature aging is maintained at 75 ± 10% of humidity during aging. In addition, the medium temperature ripening time of the red garlic is preferably for a total of 6 to 10 days, and most preferably aged for 8 days is nutrition, pH, acidity, reducing sugar, color, brown substance, free amino acid, function of the red garlic The component can be optimally expressed, and it is more preferable because it can express the maximum functions such as antioxidant, nitrite quenching ability, antibacterial activity, and the like.

The composition of the present invention includes an extract extracted from red garlic, the red garlic extract is prepared by the following method, but is not limited thereto.

Specifically, a red garlic extract may be obtained by extracting red garlic prepared from raw garlic with an inorganic solvent or an organic solvent. The red garlic extract of the present invention may be preferably extracted by hot water extraction.

Preferably, the red garlic extract of the present invention is prepared according to the step of extracting hot water for 1 to 100 hours at 10 ~ 200 ℃ by adding 1 to 100 times the weight of purified water to the cold-aged red garlic.

Red garlic extract prepared as described above is reduced the spicy taste of garlic itself, bioactive substances of garlic such as S-allyl-L-cystein, brown material, total phenol and total flavonoids Increased, palatability and nutrition are also excellent.

In addition, preferably, the tanza extract of the present invention, by adding 1 to 100 times each weight of purified water to the blue or yellow tank by ultrasonic extraction or hydrothermal extraction for 1 to 100 hours at 10 ~ 200 ℃ It was prepared, more preferably the yellow tank is extracted by ultrasonic extraction at 50 ℃ for 2 hours.

The tanza extract prepared as described above increases the bioactive substances of tanza such as total phenol, total flavonoids, naringin, hesperidin, and also has excellent palatability and nutrition.

In the present invention, "extract" refers to an extract obtained by powdering the red garlic or tanza, or by various extraction methods known in the art such as hot water extraction, ultrasonic extraction, ethanol extraction.

The extraction method in the present invention is not particularly limited, and for example, cold extraction, ultrasonic extraction, reflux extraction, hot water extraction and the like. Here, in the case of ultrasonic extraction, ultrasonic extraction for 60 minutes at 40kHz using an ultrasonic generator (Elma, Transsonic 1040 / H), and stirred for 2 hours at 65 ℃ reaction, and then 8 to 48 hours in a hot water distillation machine While, heated to 80-100 ° C. to obtain a hydrothermal extract.

Or by extraction using water, an organic solvent, or a mixed solvent thereof. The extracted solution can be used directly or can be concentrated and / or dried. When extracted with an organic solvent, methanol, ethanol, isopropanol, butanol, ethylene, acetone, hexane, ether, chloroform, ethyl acetate, butyl acetate, dichloromethane, N, N-dimethylformamide (DMF), dimethyl sulfoxide (DMSO), 1,3-butylene glycol, propylene glycol, or a mixed solvent thereof may be used and extracted by room temperature or warming under conditions where the active ingredient of the herbal medicine is not destroyed or minimized. Depending on the organic solvent to be extracted, the degree of extraction and loss of the active ingredient of the drug may vary, so select an appropriate organic solvent.

In the present invention, the extract may be used by concentration or dilution, or distillate of the extract may be used.

"Functional" as defined in the present invention means ingestion for the purpose of obtaining useful effects on health use such as nutrient control or physiological action on the structure and function of the human body.

The functional beverage composition of the present invention is prepared by mixing the red garlic extract and the tanza extract prepared as described above, homogenizing by adding purified water, and then filling and packaging the beverage container and then sterilizing additionally.

At this time, in order to enhance the taste and aroma, components commonly used in addition to the above components, for example, fruit flavor, vitamins, sweeteners, etc. may be added.

In addition, according to another aspect of the present invention, the present invention provides a functional beverage manufacturing method comprising the step of mixing the red garlic extract and tanza extract in a weight ratio of 6: 4.

Since the method uses a composition comprising the above-mentioned tanza extract and red garlic extract, the overlapping description is omitted in order to avoid excessive complexity of the present specification.

According to the present invention, by using the red garlic and tanza of which the characteristic smell and spicy taste of garlic are reduced and the sweetness is increased, it is excellent in functionality while improving the disadvantages of raw garlic and black garlic, and the taste is improved so that anyone can ingest without reluctance. Beverage compositions can be provided.

1 is a view showing a functional beverage manufacturing method containing the red garlic extract and tanza extract.

Hereinafter, the examples are only for illustrating the present invention in more detail, and the scope of the present invention is not limited by these examples in accordance with the gist of the present invention, those skilled in the art. Will be self-evident.

Example 1. Preparation of red garlic extract and tanza extract

1-1. Manufacture of red garlic and extract of red garlic

Red garlic reduces the spicy taste of raw garlic and increases the bioactive substances (S-allyl-L-cystein, brown substance, total phenol, total flavonoids, etc.) of garlic, and has excellent sensory quality characteristics. It was prepared according to the optimal red garlic production method of Patent Application 10-2014-0184509 of (Fig. 1). Briefly, the raw garlic (Changnyeongsan, Daeseo garlic, Gawol Agricultural Co., Ltd.) from which the outer skin is removed is aging for 24 hours at 45-50 ℃, followed by medium-temperature ripening at 70-80 ℃ for 7-8 days. Garlic was prepared, and the humidity conditions were 75 ± 10%. In addition, low temperature aging may be performed once more.

The red garlic extract was prepared by filtering 200 grams of red garlic into 200 L of water and extracting at 100 ± 5 ° C. for 36 hours.

1-2. Tanza extract manufacturer

The tanza extract was put into 10 kg of water in 1.0 kg of blue and yellow tanks, respectively, and filtered after hot water extraction (100 ± 5 ℃, 2 hours) and ultrasonic extraction (50 ± 2 ℃, 2 hours) to prepare tanza extracts.

Example 2. Beverage Quality Evaluation and Functionality Measurement

2-1. Sugar and pH Measurement

The sugar content (%) was measured with a sugar meter (Atago, Tokyo, Japan), and the pH was averaged after three repetitions using a pH instrument (Precisa pH 900, Swiss).

2-2. Chromaticity measurement

The chromaticity measurement was expressed as L (brightness), a (redness) and b (yellowness) using a colormeter (CM-3600d, Mnolta, Tokyo, Japan), and the average value was measured five times for each sample. . In this case, L, a, and b values of the standard white plate used were 98.90, -0.10, and -0.35, respectively.

2-3. Nutritional Analysis

Nutritional components (protein, fat, moisture, ash, sugars, sodium, saturated fat, trans fat, cholesterol) analysis was performed according to the Food Code (2015) test method.

2-4. Functional ingredient analysis

The total phenol content was mixed with 0.5 mL of extract, 0.5 mL of Folin-Denis reagent and 1 mL of distilled water, and left at room temperature for 6 minutes. After mixing 5 mL of 7% Na ₂ CO ₃ solution and 2 mL of distilled water, the mixture was allowed to stand at room temperature for 1 hour. After absorbance was measured at 760 nm. Standard calibration curves were prepared using gallic acid. The total flavonoid content is 0.5 mL of extract, 1.5 mL of ethanol, 0.2 mL of 10% aluminum nitrate, and 0.2 mL of 1M Potassium Acetate. Then, 2.6 mL of distilled water is sufficiently stirred and left at room temperature for 40 minutes. Absorbance was measured at, and the standard curve was prepared using quercetin. Naringin, Hesperidin and S-allyl-L-cystein were analyzed using LC / MS / MS and LC, respectively. The analysis conditions are shown in Table 1 and Table 2.

Operating conditions of naringin and hesperidin by HPLC Naringin, Hesperidin Instrument LC (Agilent 1200) Column Eclipse XDB-C ₁₈ (4.6 × 150 nm, 5um) Injection volumn 10 ul Column Temp. 30 ℃ Mobile phase Time (min) Water (%) Acetonitrile (%) 0-1080 2010-14633714-25633725-308020 Detector DAD 280 nm Flow rate 1.0 mL / min

2-5. Antioxidant Activity Measurement

① DPPH radical scavenging ability

DPPH (1,1-diphenyl-2-picrylhydrazyl, Sigma, USA) radical scavenging ability was measured according to Blois et al. 0.2 mL of the extract, 2.0 mL of the extraction solvent, and 0.8 mL of the 0.4 mM DPPH solution were mixed and reacted for 30 minutes at room temperature, and then absorbance was measured at 520 nm to determine the scavenging activity.

② Superoxide dismutase (SOD) -like activity

Superoxide dismutase (SOD) -like activity was measured using the principle that pyrogallol is autooxidized by superoxide in neutral or alkaline state by the method of Marklund and Marklund. To 0.2 mL of the extract, 3.0 mL of tris-HCl buffer (50 mM tris + 10 mM EDTA, pH 8.5) and 0.2 mM 7.2 mM pyrogallol were added to 0.2 mL of the extract, followed by reaction at 25 ° C for 10 minutes, followed by 1.0 mL of 1N HCl. Stopped. The amount of oxidized pyrogallol in the reaction solution was measured as a change in absorbance at 420 nm was expressed as inhibitory activity compared to the control.

2-6. Antimicrobial Activity

The antimicrobial activity was measured by the paper disc method. Staphylococcus aureus, Bacillus cereus, Escherichia coli were used. Each test strain was incubated for 24 hours in the corresponding liquid medium. The activated bacterial culture was diluted to 0.2 ± 0.1 by measuring absorbance at 560 nm, and coagulated by dispensing Nutrient Agar in a petri dish by 20 mL. 0.5 mL of each test strain culture solution was added and used to spread evenly on the medium with sterilized smearing rods. 100 uL of the extracts were completely absorbed by the paper disc and adhered to the surface of the medium, followed by incubation for 24 hours according to the culture temperature conditions of each strain. The antimicrobial activity was measured by measuring the diameter (mm) of the inhibition clear zone around the paper disc. The antimicrobial effect was compared and benzoic acid was used as a positive control.

2-7. Sensory evaluation

The sensory test is 20 people, and the number of samples to be tested at once is presented in all four samples, and the 9-point symbol scale method (I like it very much (9 points), normal (5 points), I hate it very much (1 point) ) Were used to evaluate appearance, odor (flavor), taste, thirst and overall palatability. It was provided in a transparent cup so that the drink could be observed well. After eating one sample, the mouth was rinsed with water and the next sample was evaluated.

Example 3. Optimal Blending and Manufacturing Method of Red Garlic Beverage Containing Tanga Extract

Red garlic extract and tanza extract were used to optimize the optimal blending ratio and manufacturing method for red garlic beverage. In the preliminary experiments, red garlic extract and tanza extract were added in the range of 0 to 1.0%, respectively, to prepare a red garlic drink. At this time, functional content such as Naringin, Hesperidin, S-allyl-L-cysteine, total phenol and total flavonoid, antioxidant activity and antimicrobial activity, quality characteristics and sensory evaluation (consumer self-examination test) were conducted. The optimal ratio of red garlic and tanza extracts was determined.

Experimental Example 1. Standardization of Manufacturing Process of Red Garlic Extract

1-1. Sugar and pH of Red Garlic Extract

The sugar content and pH of red garlic extract are shown in Table 3.

Sugar and pH of Red Garlic Extracts Sugar content ( ^。 Brix,%) pH Red Garlic Extract 10.0 ± 0.45 ¹⁾ 3.7 ± 0.03

¹⁾ Mean ± standard deviation (n = 3)

1-2. General and Functional Contents of Red Garlic Extract

The results of the analysis of the general components of the red garlic extract are shown in Table 4, and the contents of total phenol, total flavonoids, and S-allyl-L-cysteine, which are functional substances, are shown in Table 5.

Analysis of Common Components of Red Garlic Extract Item Red Garlic Extract Calories (kcal / 100 g) 44.0 Carbohydrate ¹⁾ (g / 100 g) 10.0 Sugars (g / 100 g) 9.6 Protein (g / 100 g) 1.0 Fat (g / 100g) 0.0 Saturated Fat (g / 100 g) 0.0 Trans fat (g / 100g) 0.0 Cholesterol (mg / 100 g) 0.0 Sodium (mg / 100 g) 22.9 Water (g / 100g) 88.5 Viewing minutes (g / 100 g) 0.5

¹⁾ Carbohydrate = 100-(Moisture + crude protein + crude fat + crude)

Functional Content and Antioxidant Activity of Red Garlic Extracts Item Red Garlic Extract Functional ingredient Total Phenol (mg / 100 g) 77.6 ± 0.10 Total Flavonoids (mg / 100 g) 0.65 ± 0.02 S-allyl-L-cysteine (mg / kg) 6.86 ± 0.04 Antioxidant activity DPPH radical scavenging activity (%) 86.4 ± 0.90 Superoxide dismutase (SOD) -like activity (%) 58.5 ± 0.81

¹⁾ Mean ± standard deviation (n = 3)

Experimental Example 2 Setting Optimal Extraction Conditions of Tanga Extracts Suitable for Beverage Bases

2-1. Sugar and pH Results of Different Types and Extraction Conditions

Table 6 shows the sugar content and pH of each extract according to the type of tank and the extraction conditions. Both the green and yellow tanks had higher sugar and pH values than the hot water extracts (100 ℃) than the hot water extracts (50 ℃).

Sugar and pH Results of Different Types of Tanka and Extraction Conditions Item Tanza Green tea Yellow tank Hot Water Extract
(100 ℃) Ultrasonic Extract
(50 ℃) Hot Water Extract
(100 ℃) Ultrasonic Extract
(50 ℃) Sugar content
( ^。 Brix,%) 0.4 ± 0.05 ¹⁾ 1.9 ± 0.06 0.4 ± 0.03 1.9 ± 0.02 pH 4.7 ± 0.01 5.1 ± 0.01 4.2 ± 0.01 4.6 ± 0.01

¹⁾ Mean ± standard deviation (n = 3)

2-2. Comparison of Functional Contents and Antioxidant Activity According to the Types of Tanka and Extraction Conditions

The total phenolic, total flavonoid, naringin, hesperidin content, antioxidant activity of DPPH radical scavenging activity and SOD-like activity of each extract according to the type of tanza and the extraction conditions are shown in Table 7. In both green and yellow tanks, ultrasonic extracts contained higher functional ingredients than hot water extracts. Yellow tanza had higher total phenolic content and antioxidant activity, DPPH radical scavenging activity and SOD-like activity than green tanza. On the other hand, naengjin, hesperidin and total flavonoids contents were higher than those of yellow tank.

Comparison of Functional Contents and Antioxidant Activity According to the Types of Tanka and Extraction Conditions Item Tanza Green tea Yellow tank Hot Water Extract
(100 ℃) Ultrasonic Extract
(50 ℃) Hot Water Extract
(100 ℃) Ultrasonic Extract
(50 ℃) Functional ingredient Total phenols
(mg / 100 g) 18.5 ± 0.14 ¹⁾ 27.9 ± 0.10 23.7 ± 0.13 34.9 ± 0.17 Total Flavonoids
(mg / 100 g) 19.0 ± 0.10 34.0 ± 0.16 3.85 ± 0.02 7.0 ± 0.05 Naringin
(mg / 100 g) 326.4 ± 0.19 575.8 ± 0.85 102.2 ± 0.35 183.9 ± 0.98 Hesperidin
(mg / 100 g) 14.6 ± 0.02 18.9 ± 0.23 8.03 ± 0.03 10.7 ± 0.38 Antioxidant activity DPPH radical scavenging activity (%) 30.8 ± 0.23 50.3 ± 0.47 35.9 ± 0.21 53.7 ± 0.18 SOD-like activity (%) 4.6 ± 0.47 9.3 ± 0.40 11.5 ± 0.38 17.6 ± 0.23

¹⁾ Mean ± standard deviation (n = 3)

2-3. Comparison of Antimicrobial Activity According to the Type of Tank and Extraction Conditions

Table 8 shows the results of comparing the antibacterial activity of each extract according to the type and extraction condition. Ultrasonic extracts showed higher antimicrobial activity against Escherichia coli and Staphylococcus aureus than hot water extracts, especially yellow tea extracts showed higher antimicrobial activity against Bacillus cereus than green tea extracts.

Growth inhibition size of clear zone according to the type of tank and the extraction conditions Strain information Control
(Benzoic acid) Tanza Green tea Yellow tank Hot Water Extract
(100 ℃) Ultrasonic Extract
(50 ℃) Hot Water Extract
(100 ℃) Ultrasonic Extract
(50 ℃) Escherichia coli
(KCCM 21052) ^-1) ++ +++ ++ +++ Staphylococcus aureus
(KCCM 12256) - + ++ + ++ Bacillus cereus
(KCCM 40935) + ++ + ++ ++

¹⁾ Growth inhibition size of clear zone:-, Smaller than 7 mm; +, 7-9 mm; ++, 9-11 mm; +++, 11-13 mm; ++++, lager than 13 mm (n = 3)

2-4. Sensory Evaluation According to the Type of Tank and Extraction Condition

The results of sensory evaluation of each extract according to the type of tank and the extraction conditions are shown in Table 9. Ultrasonic extracts tended to have a slightly higher aroma, taste, and overall preference than hot water extracts.

Sensory Evaluation According to the Type of Tank and Extraction Condition Item Tanza Green tea Yellow tank Hot Water Extract
(100 ℃) Ultrasonic Extract
(50 ℃) Hot Water Extract
(100 ℃) Ultrasonic Extract
(50 ℃) Incense 6.1 ± 0.55 ¹⁾ 6.8 ± 0.79 7.6 ± 0.50 8.3 ± 0.66 flavor 6.2 ± 0.70 6.7 ± 0.75 7.2 ± 0.52 7.3 ± 0.57 Overall Symbol 6.7 ± 0.83 7.0 ± 0.79 7.8 ± 0.52 8.1 ± 0.51

¹⁾ Mean ± standard deviation (n = 20)

²⁾ 9-point symbol scale method (1 point: I hate it very much, 5 points: Normal, 9 points: I like it very much)

Based on the above results, the extraction method by ultrasonic extraction (50 ℃) was superior to hot water extraction (100 ℃) in the preparation of tanza extract. Both the functionality and the sensory quality were superior. It was.

Experimental Example 3. Comparison of Quality Characteristics and Functionalities According to the Mixing Ratio of Red Garlic Extract and Tanga Extract

3-1. Comparison of Sugar, pH, Functional Components and Antioxidant Activity

The sweetness, pH, functional components and antioxidant activity of the red garlic extract and tanza extract were shown in Table 10. As a result of comparing the sugar content, pH, functional ingredient and antioxidant activity according to the mixing ratio of red garlic extract and two types of tanza extracts, the sugar content decreased and pH increased with decreasing red garlic extract ratio. The total flavonoid content and antioxidant activity were decreased, but the activity was not significantly decreased until 50:50 ratio. Considering that the sensory evaluation result is not good when the mixing ratio of red garlic is high, it is confirmed that the mixing ratio of red garlic extract and tanza extract is about 50:50.

Comparison of Sugar, pH, Functional Components and Antioxidant Activity Mixed Ratio of Red Garlic Extract and Tangerine Extract by Type (%) Red Garlic Extract: Cheongtang Extract (50 ℃ Ultrasonic Extraction) Red garlic extract: yellow tanza extract (50 ℃ ultrasonic extraction) 80: 20 50: 50 20: 80 80: 20 50: 50 20: 80 Sugar content
( ^。 Brix,%) 9.8 ± 0.10 6.9 ± 0.10 3.6 ± 0.00 9.6 ± 0.10 6.6 ± 0.10 3.4 ± 0.10 pH 4.49 ± 0.01 4.63 ± 0.01 4.90 ± 0.01 4.10 ± 0.01 4.26 ± 0.01 4.38 ± 0.01 Functional ingredient Total phenols
(mg / 100 g) 67.2 ± 0.10 ¹⁾ 59.8 ± 0.22 43.4 ± 0.13 82.1 ± 0.21 56.7 ± 0.18 34.7 ± 0.10 Total Flavonoids
(mg / 100 g) 28.2 ± 0.16 20.1 ± 0.10 16.8 ± 0.08 18.0 ± 0.05 12.5 ± 0.08 12.4 ± 0.09 Antioxidant activity DPPH radical scavenging activity (%) 60.5 ± 0.25 59.2 ± 0.38 59.9 ± 0.38 76.1 ± 0.65 70.6 ± 0.76 60.5 ± 0.45 SOD-like activity (%) 51.5 ± 0.62 43.7 ± 0.62 26.2 ± 0.40 56.3 ± 0.62 47.3 ± 0.62 33.1 ± 0.81

¹⁾ Mean ± standard deviation (n = 3)

3-2. Comparison of Antibacterial Activities According to Types of Tank and Extraction Conditions

The antimicrobial activity results according to the mixing ratio of red garlic extract and tanza extract are shown in Table 11.

According to the same mixing ratio of red garlic extract, green tea extract and yellow tea extract, yellow tea extract showed higher antimicrobial activity than green tea extract.

(Growth inhibition size of clear zone) Strain information Control
(Benzoic acid) Mixed Ratio of Red Garlic Extract and Tangerine Extract by Type (%) Red Garlic Extract: Cheongtang Extract
(50 ℃ ultrasonic extraction) Red Garlic Extract: Yellow Tang Extract
(50 ℃ ultrasonic extraction) 50: 50 50: 50 Escherichia coli
(KCCM 21052) ^-1) + ++ Staphylococcus aureus
(KCCM 12256) - - + Bacillus cereus
(KCCM 40935) + ++ ++

¹⁾ Growth inhibition size of clear zone:-, Smaller than 7 mm; +, 7-9 mm; ++, 9-11 mm; +++, 11-13 mm; ++++, lager than 13 mm (n = 3)

Experimental Example 4. Determination of Optimal Blending Ratio and Manufacturing Method for Red Garlic Drink Containing Yellow Tang Extract

The optimum blending ratio and preparation method of red garlic drink were optimized by mixing the selected tanza extract (yellow tanza, ultrasonic extraction method, 50 ℃, 2 hours) and red garlic extract. Basic blending ratio of the red garlic drink is shown in Table 12 and the manufacturing process is shown in FIG.

Red garlic drink blending ratio using red garlic extract and tanza extract (%, w / w) material Mixing ratio of red garlic extract and tanza extract (%) 1: 0 0.8: 0.2 0.6: 0.4 0.5: 0.5 water 95.04 95.04 95.04 95.04 White sugar 3.50 3.50 3.50 3.50 hibiscus 0.40 0.40 0.40 0.40 Vitamin c 0.03 0.03 0.03 0.03 Compound Herb Extract C 0.03 0.03 0.03 0.03 Red Garlic Extract 1.00 0.80 0.60 0.50 Tanza extract 0.00 0.20 0.40 0.50 Sum 100 100 100 100

4-1. Quality Evaluation and Functional Survey of Red Garlic Beverage Containing Tanga Extract

Table 13 shows the sugar content, pH, and total phenol, total flavonoids, S-allyl-L-cysteine, and naringin contents of the red garlic drink prepared by mixing a certain ratio of tanza extract and red garlic extract.

There was no significant difference in the sugar and pH results between the mixing ratios of the red garlic extract and the yellow tan extract.

Sugar, pH and chromaticity measurement results Item Mixing ratio of red garlic extract and yellow tangerine extract (%) 1: 0 0.8: 0.2 0.6: 0.4 0.5: 0.5 Sugar content ( ^。 Brix,%) 4.1 ± 0.06 ¹⁾ 4.0 ± 0.00 4.0 ± 0.00 4.1 ± 0.00 pH 2.9 ± 0.01 2.9 ± 0.01 2.8 ± 0.00 2.8 ± 0.01 Hunter color values ²⁾ L (whiteness) 68.4 ± 0.01 68.9 ± 0.01 69.2 ± 0.01 69.4 ± 0.01 a (red) 47.4 ± 0.01 48.0 ± 0.01 48.6 ± 0.01 48.7 ± 0.01 b (yellow) 21.4 ± 0.01 19.2 ± 0.00 17.1 ± 0.00 16.0 ± 0.00 △ E (color change) 60.9 ± 0.02 60.3 ± 0.01 60.0 ± 0.01 59.7 ± 0.01

¹⁾ Mean ± standard deviation (n = 3)

²⁾ L: lightness, a: redness, b: yellow, white standard plate (L = 99.99 a = 0.00, b = 0.01)

Total phenol, total flavonoid and S-allycysteine contents were changed according to the mixing ratio between red garlic extract and yellow tanza extract, and naringin tended to increase with increasing mixing ratio of tanza extract. Antioxidant activity was similar except for 0.5: 0.5 ratio of red garlic extract and yellow tan extract. On the other hand, the antibacterial activity of red garlic extract and yellow tanza extract was high at 0.6: 0.4 and 0.5: 0.5.

Comparison of functional substance content, antioxidant activity and antimicrobial activity Item Mixing ratio of red garlic extract and tanza extract (%) 1: 0 0.8: 0.2 0.6: 0.4 0.5: 0.5 Functional ingredient Total Phenol (mg / 100 g) 26.5 ± 0.07 ¹⁾ 23.5 ± 0.05 23.6 ± 0.10 20.4 ± 0.10 Total Flavonoids (mg / 100 g) 1.62 ± 0.02 1.24 ± 0.04 1.56 ± 0.02 1.30 ± 0.05 S-allyl-L-cysteine (mg / kg) 0.19 ± 0.00 0.17 ± 0.00 0.13 ± 0.01 0.11 ± 0.02 Naringin (mg / 100 g) 0.00 ± 0.00 0.13 ± 0.03 0.25 ± 0.00 0.33 ± 0.01 Antioxidant activity DPPH radical scavenging activity (%) 87.5 ± 0.74 90.8 ± 0.10 90.1 ± 0.38 87.3 ± 0.12 SOD-like activity (%) 38.5 ± 0.40 35.2 ± 0.40 35.1 ± 0.23 27.5 ± 0.00 Antimicrobial activity Escherichia coli (KCCM 21052) ++ ++ ++ ++ Staphylococcus aureus (KCCM 12256) + + ++ ++ Bacillus cereus (KCCM 40935) + + + +

¹⁾ Mean ± standard deviation (n = 3)

²⁾ Growth inhibition size of clear zone:-, Smaller than 7 mm; +, 7-9 mm; ++, 9-11 mm; +++, 11-13 mm; ++++, lager than 13 mm (n = 3)

4-2. Sensory Evaluation of Red Garlic Beverage Containing Tanga Extract

Sensory evaluation results of the red garlic drink containing the tanza extract are shown in Table 15. The results of sensory evaluation showed that the odor (flavor) and taste scores were higher when the ratio of the red garlic extract was slightly decreased when the red garlic extract and yellow tan extract were mixed.

Sensory Evaluation of Red Garlic Beverage Containing Tanga Extract Item Mixing ratio of red garlic extract and yellow tangerine extract (%) 1: 0 0.8: 0.2 0.6: 0.4 0.5: 0.5 Exterior 8.05 ± 0.83 ¹⁾ 8.20 ± 0.70 8.35 ± 0.75 8.35 ± 0.75 Odor 6.75 ± 1.41 7.25 ± 1.48 7.40 ± 1.50 8.00 ± 1.03 flavor 6.35 ± 1.09 7.35 ± 0.49 7.95 ± 0.10 8.45 ± 0.51 Thirsty 7.15 ± 1.66 7.55 ± 1.23 7.55 ± 1.10 7.85 ± 1.31 Overall preference 6.45 ± 1.57 6.90 ± 0.55 7.65 ± 0.88 7.85 ± 0.67

¹⁾ Mean ± standard deviation (n = 30)

In conclusion, using only red garlic extract alone, the functional properties of the red garlic drink are excellent, but the sensory preferences such as flavor and taste are deteriorated. In order to prevent the deterioration of taste, aroma, and sensory preference while maintaining excellent functional properties, the mixing ratio of red garlic extract and tanza extract among various functional properties according to the present invention in a weight ratio of 0.6: 0.4 In the case of mixing, synergistic effect of not only enhancing palatability but also enhancing functionality was brought about.

Claims (3)

A functional beverage composition having excellent functionality, comprising a red garlic extract and a yellow tan extract,
The red garlic extract,
Cold aging of the peeled raw garlic at 45 to 50 ° C. for 32 to 40 hours; Medium-temperature aging of the low-temperature aged garlic for 7 days to 8 days at 70 to 85 ° C, and medium temperature aging for 7 days to 8 days at 70 ° C; Low temperature aging of garlic at 25 ° C. and 75 ± 10% humidity for 2 days; And adding 1 to 100 times the weight of purified water to the low-temperature matured red garlic, followed by extracting hot water at 10 to 200 ° C. for 1 to 100 hours.
The yellow tank extract,
Functional beverage composition, characterized in that it was prepared according to the step of ultrasonic extraction for 1 to 100 hours at 50 ℃ by adding 1 to 100 times the weight of the purified water to the yellow tank. The method of claim 1,
The weight ratio of the red garlic extract and yellow tank extract is 6: 4 or 5: 5, characterized in that the functional beverage composition excellent functional. A functional beverage manufacturing method comprising the step of mixing the red garlic extract and yellow tank extract,
The red garlic extract,
Cold aging of the peeled raw garlic at 45 to 50 ° C. for 32 to 40 hours; Medium-temperature aging of the low-temperature aged garlic for 7 days to 8 days at 70 to 85 ° C, and medium temperature aging for 7 days to 8 days at 70 ° C; Low temperature aging of garlic at 25 ° C. and 75 ± 10% humidity for 2 days; And adding 1 to 100 times the weight of purified water to the low-temperature matured red garlic, followed by extracting hot water at 10 to 200 ° C. for 1 to 100 hours.
The yellow tank extract,
1 to 100 times the weight of the purified water added to the yellow tank, characterized in that prepared by the step of ultrasonic extraction for 1 to 100 hours at 50 ℃, functional beverage manufacturing method.

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