KR102055324B1 - Polyphenol-enriched plant extracts and producing method thereof - Google Patents

Abstract

Challenge: To provide plant extracts with increased polyphenol content and methods for their preparation, and to provide various types of foods such as powders, granules and beverages with increased polyphenol content.
Solution: The present invention relates to a plant extract having an increased polyphenol content and a method for producing the same, and more particularly, a first roasting step of roasting a plant using vegetable oil and a second roasting step of adding water. The present invention relates to a plant extract having an increased polyphenol content and a preparation method thereof. The plant extract with increased polyphenol content of the present invention has an increased polyphenol content when compared to the plant extract extracted by the method of dry powder and dry roasting. In addition, the plant extract with increased polyphenol content of the present invention can be easily consumed by consumers in a savory taste by removing the fishy taste or unique off-flavor of the plants by the roasting process with oil. In addition, the plant extract with increased polyphenol content of the present invention does not contain harmful solvents and is safe for humans, and can be effectively applied to various food or pharmaceutical compositions.

Description

Polyphenol-enriched plant extracts and producing method

The present invention relates to a plant extract having an increased polyphenol content and a method of manufacturing the same, and more particularly, to a polyphenol content including a first roasting step of roasting a plant using vegetable oil and a second roasting step of adding water. The present invention relates to an increased plant extract and a preparation method thereof.

Recently, the demand for natural health foods with functionalities is rapidly increasing in order to solve the lack of exercise, overwork, stress, disease and constitution caused by modern lifestyle changes. The extraction of functional ingredients from plants and the use of these extracts in foods or medicines have been active for a long time.

Plant extraction methods include solvent extraction, reduced pressure extraction, steam extraction, compression extraction, ultrasonic extraction, supercritical extraction. The most commonly used is a solvent extraction method using a solvent such as water, ethyl acetate, methanol, alcohol. This extraction method uses a single solvent or a mixed solvent in which the ratio is adjusted depending on the solute.

Functional components extracted from plants are extracted in various yields depending on the extraction method and the extraction solvent, the content of the functional components also vary greatly. Therefore, it is very important to find a solvent and an extraction method capable of extracting all components or extracting or removing only desired components.

Polyphenols are a type of defense that plants create to protect themselves from UV rays, free radicals, and predators. Polyphenols are known to be effective in maintaining human health, preventing aging and preventing diseases as one of antioxidants. Antioxidants prevent oxidation by converting free radicals into harmless substances. Free radicals are oxygen compounds that are produced during metabolism in the body. Its responsiveness damages DNA and cells, and has the harmful side effect of promoting aging and causing diseases such as cancer and arteriosclerosis. However, if moderately helps the growth and differentiation of cells, and also plays a role in killing bacteria or viruses. Despite the high intake of meat by the French, cardiovascular disease was one-third of Americans because of the polyphenols found in the red wines they often drink.

Types of polyphenols include catechin, anthocyanin, resveratrol, isoflavone, hesperidin, tannin, and curcumin.

Prior art for the method of extracting plants is published in Japanese Patent Publication No. 2018-0013140 "Method for producing a plant extract". This prior art comprises a first step of mixing a plant with a first water soluble solvent to obtain a first water soluble extract; A second step of obtaining an oil extract by mixing the first water soluble extract with an edible oil; A third step of mixing the oil extract with a second water soluble solvent to obtain a second water soluble extract; And a fourth step of removing the second water soluble solvent from the second water soluble extract, wherein the method comprises the oil-water partition coefficient for removal of specific components and / or concentration of functional substances. Or by using the difference of the octanol-water partition coefficient, which has the effect of reducing glycyrizine. However, this method comprises the steps of obtaining an ethanol extract, as shown in Example 1; Adding oil to obtain an oil layer; Adding ethanol to obtain an ethanol layer; Adding ethanol again to obtain an ethanol layer; And adding ethanol again to obtain an ethanol layer; It is uneconomical because it takes a lot of time and money because it has to go through several extraction steps, such as vacuum concentration step.

An object of the present invention is to provide a plant extract with an increased polyphenol content, and to provide various types of foods such as plant extract powder, granules, beverages with an increased polyphenol content.

In order to achieve the above object, the present inventors have prepared a first roasting process of roasting plants using vegetable oil, and then adding water to prepare a second roasting process. The stir-frying process refers to a conventional cooking method in which a pan or a wide container is heated and then oil is added to cook the plants, or water is added instead of oil and water is cooked.

The present invention provides a plant extract with an increased polyphenol content and a method for producing the same.

The present invention

(A) the primary roasting step of roasting 3 to 5% by weight of the plant using vegetable oil in 100% by weight of the plant;

(B) separating vegetable oil after the first roasting step;

(C) extracting the fat-soluble active ingredient dissolved in vegetable oil after the vegetable oil separation step;

(D) a second roasting step of adding 95 to 97% by weight of the plant to the remaining plant after separating the vegetable oil in step (B), adding 10 to 20 parts by weight of moisture to 100 parts by weight of the total plant weight, and roasting by heating;

(E) evaporating water after the second roasting step;

(F) fermenting the residue after the water evaporation step to obtain fermented products; And

(G) a process for obtaining a plant extract by mixing the fermented product and the extracted fat-soluble active ingredient; and relates to a method for producing a plant extract with an increased polyphenol content.

delete

In addition, the present invention relates to a method for producing a plant extract with increased polyphenol content, characterized in that the plant extract obtained in the step (g) is liquid, semi-solid, granular, powder or cyclic form.

In addition, the present invention is a method for producing a plant extract with increased polyphenol content, characterized in that using at least one selected from sesame oil, perilla oil, soybean oil, grape seed oil, sunflower seed oil, olive oil, palm oil, coconut oil as the vegetable oil. It is about.

The plant extract obtained by the above method may be consumed as a dietary supplement, or used for beverage or seasoning.

The plant extract with increased polyphenol content of the present invention and the plant to be extracted are not limited, and all kinds of plants which are known as functional plants or are expected to contain a functional substance are to be extracted. Can be.

Daraesoon is called Shepherd, Deung-ri and Mihu-ri. Its name is Mi-futo, and it is distributed around the valley of valleys in the mountains. The flowering period is from May to June. It is a perennial tree and leaves are broad-leaved, ovate with fine teeth on the edges, and is a vine tree. Boil young leaves in spring, dry them, and eat them as mukmul. Fruits are served with fruit or alcohol. Young shoots are harvested from mid-April to early May, and fruit is harvested in September. There are varieties of keratin, dog antler, and rattan. There are various pharmacological actions that lower the fever and stop thirst and diuretic. When jaundice appears in chronic hepatitis or cirrhosis, it is effective in vomiting or indigestion. It is also rich in vitamin C and tannins, which are good for relieving fatigue and insomnia and scurvy. Tadasu is rich in vitamins, organic acids, sugars, proteins, phosphorus, sodium, potassium, magnesium, calcium, iron, carotene, etc., and especially rich in vitamin C, and is recognized as an anticancer plant. It is especially good for preventing and improving gastric cancer.

Gondres are also known as perforations, goblin thistles, Korean herbaceous plants, and Korean burlesque. A gondre grows in mountains and fields, is about 1m high, and its roots are straight and its branches spread everywhere. The leaves on the mouth and bottom of the Gondre root wither when the flowers bloom. The leaves on the stem are oval-shaped or oval shaped, and the lower leaves have long petioles and the upper leaves have short petioles. The front side of the leaf is green with a little hair, and the back side is white with no hair and the edge is flat or thorny. Gondre blooms red and purple ornamentals, 3-4 cm in diameter, from July to October. The gun is round bell shaped, about 2cm long, dense hairs, corolla is purple, 15 ~ 19mm long. Fruits are achenes, long, 3.5 ~ 4mm long, oval, ripe in November, tubular, brown. Gondres eat young leaves and are native to Korea. Gondre herbs cool the blood, hemostatic action, and has the effect of releasing the blood. In addition, the function of activating the function of hepatocytes is effective in the treatment of hepatic disease, ie jaundice, hepatic cirrhosis, ascites and cholelithiasis, and diuretic edema or edema. It also has the effect of neutralizing or detoxifying poisons, artificial chemicals, alcohols, and the like.

Samji-guyeokcho is also known as Seonryeongbi (仙靈 脾) and Eumyanggok. Root stem stretches sideways, and the roots run a lot. The stem grows upright by gathering several generations from one abandoned area. It is thin and hairless and the bottom is surrounded by scale-like leaves. Branches are divided into three branches on the stem, and each of the three leaves at the end of the branch is called trichophyte. When young, the leaves are similar to the pheasant's legs, horseback riding, and poultry grass, but the leaves of trilobites are shaped like a heart (heart), and the edges of the sawtooth are perforated so that they can be easily distinguished. It is used for ornamental and medicinal purposes. In Oriental medicine, Onpogi is used as a medicine called Yinyanggwa. Collect leaves and stems in summer, soak in alcohol overnight, and dry them on fire. Acupuncture medicines are called saengjubiju (仙靈 脾 酒) or Yeongapju (靈 牌 酒). When used as medicine, use it as a bath and soak alcohol. Trilobite vinegar mainly helps healthy life and manages urinary and nervous system diseases. Tonic protection, jeongjeongje, menopausal disorders, forgetfulness, joint cold, musculoskeletal, cold sickness, senility, paralysis, insured and injured, insensitivity, infertility, anuria, limb pain, diarrhea, nocturia, deprivation It is known to be effective in deficiency, wellbeing, vulgaris, diuresis, endometritis, nourishment tonic, hypotension, yangyang, para stroke, swelling, alveolar fever, alopecia, wind, abundance, customs, and squeeze. .

Bear tail is also called ungso (熊 蔬). The bear scent is a delicious wild vegetable, which is in season from late April to early June. It's often said that bears like bears, but they are very popular because they can be eaten, boiled, wrapped, and wrapped. Nowadays, there are also a lot of artificial cultivation in Inje and Taebaek, Gangwon-do, and after making rice cakes, they are dried and then made into powder and mixed with cold noodles. This is a perennial plant that grows in deep mountains. It grows mainly in the wet areas of the mountain and is 1 ~ 2m in height. The leaves are heart-shaped, about 30-35cm long, and 40cm wide. The leaf edge has regular sawtooth, the surface is green and the back is pale green. Flowers bloom yellow in July-September, about 4-5cm in diameter. A purple flowerbed comes up from the stem in the middle of the leaf, and the stem has three to four leaves. Cylindrical fruit runs around October, and seeds have brown or brown purple hairs. It is one of the indispensable plants in the well-being era, but it is now one of the plants in need of native habitat protection due to the excessive collection of people. It is also grown, but it is often harvested directly from the mountains. When used as medicine, mainly used as a bath. It primarily deals with pain in the motor system and circulatory and respiratory diseases. It is effective in joint pain, phlegm, bosin and bowel, arch, low back pain, soothing, analgesic, asthma, bruises, sea water, and bleeding.

The plant extract production method of the present invention will be described in more detail. First, the plants are prepared, washed and dried. In 100% by weight of dry plants, 3 to 5% by weight of plants using a vegetable oil to carry out the primary roasting step. The oil is separated after the first roasting process, and the fat-soluble active ingredient is extracted from the separated oil. After the process of separating the oil is added to 95 ~ 97% by weight of the plant to the roasted plants to add 10 to 20 parts by weight of water based on 100 parts by weight of the total weight of the dry plant to carry out the second roasting process. The water is evaporated after the second roasting process. A fermentation product is obtained through a process of fermenting the residue after evaporation of water, and the mixture is mixed with the fat-soluble active ingredient to obtain a plant extract having an increased polyphenol content.

The type of vegetable oil is not particularly limited, but is preferably one or more selected from sesame oil, perilla oil, soybean oil, sunflower seed oil, olive oil, palm oil, coconut oil, more preferably coconut oil can be used. have.

The fat-soluble effective ingredient extraction method is not particularly limited, but is preferably centrifuged at 2500 to 3500 rpm, more preferably centrifuged at 3000 rpm. Alternatively, a method of adding a mixture of an organic solvent or a mixture of an organic solvent and water when adding a fat-soluble effective ingredient and then mixing and extracting the layers may be used.

The process of fermenting the residue is not particularly limited, but 3% (w / w) directly into the residue purified from lactic acid bacterium Lactobacillius plantarum purely cultured to 10 ⁷ cell / ml Inoculated and the inoculated site is sealed with sterile tape, it is characterized in that the stationary culture for 3 days at a temperature of 35 ℃. In addition, the fermented residue is crushed and squeezed with juice and centrifuged for 20 minutes at 10,000 × g, characterized in that the precipitate and lactic acid bacteria to remove the fermentation is obtained. The residue fermentation process may be a fermentation method in which sugar is added and cultured, such as a method widely used in homes or farms, in addition to a method of using lactic acid bacteria, which is purely cultured as described above.

Plant extracts with increased polyphenol content obtained by the present invention can be directly drinkable in the case of liquid, can be diluted with cold water to drink as a cold drink, or diluted with hot water to drink as a warm tea. In addition, the liquid plant extract may be dried and finely ground to be used in powder form. In addition, the liquid plant extract and the powder may be added to a stirrer or a container in a 2: 8 weight ratio to be uniformly mixed and used as granules, or may be prepared in the form of a semi-solid or cyclic form.

In addition, the liquid extract, powder, granules, semi-solid or pill can be applied to health functional foods, health supplements, general taste foods, functional drinks, various beverages, and the like, for example, candy, chocolate, jelly, snacks , Confectionery, ramen, other noodles, ice cream, gum, tea, drinks, beverages, alcoholic beverages, etc., but the present invention is not limited thereto.

In addition, the liquid extract may be sealed packaging in the form of a pouch.

Plant extracts with increased polyphenol content obtained by the present invention can be continuously ingested nutritional and functional components of each raw material is very beneficial to the human body, easy to store and easy to transport and can be easily consumed. In addition, it can be drunk as tea according to the consumer's preference, it is also suitable for drinking by adding milk, yogurt, and the like. Not only this, but also various seasonings, side dishes, etc. can be used as a seasoning to give a rich taste.

The plant extract with increased polyphenol content of the present invention is excellent in antioxidant activity due to an increase in polyphenol content when compared to a plant extract extracted by a general dry powder or dry roasting method.

In addition, the plant extract with increased polyphenol content of the present invention is good for extracting fat-soluble components because it goes through the process of roasting with oil, it is extracted again by adding water after roasting with oil of the components that are difficult to extract in general hot water extraction or general oil extraction It is expected to increase the yield.

In addition, the extraction method of the present invention can be easily consumed by consumers by removing the fishy taste or peculiar odor of plants to increase the taste and flavor.

In addition, the plant extract with increased polyphenol content of the present invention does not contain harmful solvents and is safe for humans, and can be effectively applied to various food or pharmaceutical compositions.

In addition, the method of producing a plant extract with increased polyphenol content of the present invention is a simple production process is possible to mass production in a complex facility.

Hereinafter, the configuration of the present invention will be described in more detail with reference to specific embodiments of the present invention. However, the scope of the present invention is not limited only to the description of the embodiments, it can be modified by those of ordinary skill in the art without departing from the technical spirit of the present invention, and such modifications are within the scope of the present invention. Self-explanatory

Example  1: polyphenol content Increased Ascending  extract

The primary stir fry process was performed in which 3 to 5% by weight of 100% by weight of dried rattan sprouts were roasted using coconut oil. After the first roasting process, the oil was separated and the active ingredient dissolved in the oil was extracted. After extracting the fat-soluble active ingredient of the plant, add 95 to 97% by weight of the remaining taupe stalks to the first roasted taupe sprouts, add 10 to 20 parts by weight of water to 100 parts by weight of the total dry weight of the stalks and heat the second roasting process. Was carried out. Water was evaporated after the second roasting process, sugar was added to the residue, and the fermentation product was obtained by fermentation, and then mixed with the extracted fat-soluble active ingredient to prepare a plant extract having an increased polyphenol content.

Example  2: polyphenol content Increased  Gondre extract

In the dry Gondre 100% by weight of 3 to 5% by weight of the first roasting process was carried out using coconut oil. After the first roasting process, the oil was separated and the active ingredient dissolved in the oil was extracted. After extracting the fat-soluble active ingredient, the remaining gondre was put in the first gondre 95 ~ 97% by weight, added 10 to 20 parts by weight of water with respect to 100 parts by weight of the total dry weight of the gondle was subjected to the second roasting process. After the second roasting process, water was evaporated, and after the evaporation, sugar was added to the residue, followed by fermentation to obtain fermented products, and mixed with the extracted fat-soluble active ingredient to prepare a plant extract having an increased polyphenol content.

Example  3: polyphenol content Increased  Trilobite Leaf Extract

A primary stir fry process was performed in which 3 to 5% by weight of 100% by weight of dried trilobite vinegar was roasted using coconut oil. After the first roasting process, the oil was separated and the active ingredient dissolved in the oil was extracted. After extracting the fat-soluble active ingredient, the remaining trigeminal vinegar 95-97% by weight was added to the first roasted trigeminal vinegar, 10-20 parts by weight of water was added to 100 parts by weight of the total dry weight of trigeminal vinegar, and the second roasting process was performed. . After the second roasting process, water was evaporated, and after the evaporation, sugar was added to the residue, followed by fermentation to obtain fermented products, and mixed with the extracted fat-soluble active ingredient to prepare a plant extract having an increased polyphenol content.

Example  4: polyphenol content Increased  Bear Extract

Three to five percent by weight of 100% by weight of dried bear odor was subjected to a first roasting process using roasted coconut oil. After the first roasting process, the oil was separated and the active ingredient dissolved in the oil was extracted. After extracting the fat-soluble active ingredient, the remaining Goji odor 95-97% by weight was added to the first roasted Goji odor, 10-20 parts by weight of water to 100 parts by weight of the total dry weight of Goji odor was carried out by a second roasting process. After the second roasting process, water was evaporated, and after the evaporation, sugar was added to the residue, followed by fermentation to obtain fermented products, and mixed with the extracted fat-soluble active ingredient to prepare a plant extract having an increased polyphenol content.

Comparative example  One : Slap  Extract Used (Moisture Added)

10 to 20 parts by weight of water was added to 100 parts by weight of dried rattan sprouts, followed by a roasting process, water was evaporated, sugar was added to the residue, followed by fermentation to obtain an extract.

Comparative example  2 : Gondre  Extract Used (Moisture Added)

10 to 20 parts by weight of water was added to 100 parts of dry gondre, followed by a roasting process, water was evaporated, sugar was added to the residue, followed by fermentation to obtain an extract.

Comparative example  3: extract using trifoliar vinegar (moisture added)

10 to 20 parts by weight of water was added to 100 parts by weight of dried trigeminal vinegar to carry out a roasting process, water was evaporated, sugar was added to the residue, and the resultant was fermented to obtain an extract.

Comparative example  4: extract using bear odor (moisture added)

10 to 20 parts by weight of moisture was added to 100 parts by weight of dried bear odor, followed by a roasting process. The water was evaporated, sugar was added to the residue, followed by fermentation to obtain an extract.

Comparative example  5: Slap  Extract Used (High Temperature Stirring + Water Added)

A primary roasting step was performed to stir at 100 ° C. or more without adding anything to 100 parts by weight of dry rattan sprout. The second roasting process was carried out by adding 10 to 20 parts by weight of moisture on the basis of dry weight on the basis of the first roasted rattan. Water was evaporated after the second roasting process, and sugar was added to the residue, followed by fermentation to obtain an extract.

Comparative example  6: Gondre  Extract Used (High Temperature Stirring + Water Added)

The primary roasting process was performed to stir at 100 ° C. or more without adding anything to 100 parts by weight of dry gondre. 10 to 20 parts by weight of moisture was added to the gondre roasted first, based on the dry weight of the gondle, and the second roasting process was performed. Water was evaporated after the second roasting process, sugar was added to the residue and the mixture was fermented to obtain an extract.

Comparative example  7: Extract using Trifolium vinegar (hot stir + water added)

The primary roasting process was carried out to stir at 100 ° C or more without adding anything to 100 parts by weight of dry trigeminal vinegar. The first roasted trigeminal vinegar was added to 10-20 parts by weight of moisture based on the dry weight of trigeminal vinegar to carry out the second roasting process. Water was evaporated after the second roasting process, sugar was added to the residue, followed by fermentation to obtain an extract.

Comparative example  8: Extract using bear odor (hot fry + water added)

The primary roasting process was carried out to stir at 100 ° C or more without adding anything to 100 parts by weight of dry bear odor. The first roasted bear odor was added to 10 to 20 parts by weight based on the dry weight of the bear odor to carry out the second roasting process. Water was evaporated after the second roasting process, sugar was added to the residue, followed by fermentation to obtain an extract.

Experimental Example  1: Polyphenol Content Determination

The polyphenol contents of the plant extracts having increased polyphenol contents of Examples 1 to 4 and the extracts of Comparative Examples 1 to 8 were measured. The measurement results are shown in Table 1.

Polyphenols
(mg / 100g) Polyphenols
(mg / 100g) Polyphenols
(mg / 100g) Example 1 51.04 Comparative Example 1 27.15 Comparative Example 5 49.67 Example 2 80.76 Comparative Example 2 60.14 Comparative Example 6 70.54 Example 3 60.14 Comparative Example 3 30.27 Comparative Example 7 50.27 Example 4 45 Comparative Example 4 21.5 Comparative Example 8 31.5

As shown in Table 1, the pleural sprout extract of Example 1 prepared by the manufacturing method of the present invention is polyphenol content when compared with Comparative Example 1 extracted dry snail order and Comparative Example 5 extracted by roasting dried snail order This increased. In addition to the order of the order, the Gondre extract of Example 2 also increased the polyphenol content when compared with Comparative Example 2, which was extracted with dried Gondre, and Comparative Example 6, which was obtained by roasting dry Gondre with heat. In addition, it can be seen that the polyphenol content was significantly increased when comparing the Trigeminal vinegar extract of Example 3 with Comparative Example 3, which was extracted with Trigeminal vinegar, and Comparative Example 7, which was extracted by roasting dried Trigeminal vinegar with heat. In addition, it was found that the polyphenol content was significantly increased as compared with Comparative Example 4, which extracts dried Bear odor and Comparative Example 8, which was extracted by roasting dried Bear odor in heat.

It can be seen from the above results that the plant extract prepared by the method of the present invention has an increased polyphenol content.

Experimental Example  2: Sensory evaluation  One ( Example  One, Comparative example  One, Comparative example  5)

Twenty female adults of 20 to 60 years of age were selected for the extract of Rassau L. extract, Comparative Example 1 and Comparative Example 5, which were increased in Example 1, and the sensory tests were conducted on flavor, taste, ease of taking, and overall preference. It carried out and is shown in Table 2.

Flavor flavor Ease of taking General preference Example 1 6.5 6.4 6.1 6.2 Comparative Example 1 3.0 2.5 2.3 2.5 Comparative Example 5 3.0 3.2 3.2 3.1

(1: Very bad, 2: Bad, 3: Slightly bad, 4: Normal, 5: Slightly good, 6: Good, 7: Very good)

Experimental Example  3: Sensory evaluation  2 ( Example  2, Comparative example  2, Comparative example  6)

In the Gondre extract with increased polyphenol content of Example 2, Comparative Example 2 and Comparative Example 6, 20 general adult men and women in their 20's and 60's were selected, and sensory tests were conducted on flavor, taste, ease of taking, and overall preference. It is shown in Table 3.

Flavor flavor Ease of taking General preference Example 2 6.6 6.4 6.2 6.3 Comparative Example 2 2.3 2.5 2.6 2.5 Comparative Example 6 2.8 2.6 2.5 2.7

(1: Very bad, 2: Bad, 3: Slightly bad, 4: Normal, 5: Slightly good, 6: Good, 7: Very good)

Experimental Example  4: Sensory evaluation  3 ( Example  3, Comparative example  3, Comparative example  7)

Twenty female adults and twenties in their 20's and 60's were selected for the trifoliate vinegar extract, Comparative Example 3 and Comparative Example 7, which increased the polyphenol content of Example 3, and the sensory test was conducted for flavor, taste, ease of taking, and overall preference. It carried out and is shown in Table 4.

Flavor flavor Ease of taking General preference Example 3 6.5 6.3 6.3 6.4 Comparative Example 3 2.2 2.3 2.1 2.0 Comparative Example 7 2.3 2.5 2.4 2.4

(1: Very bad, 2: Bad, 3: Slightly bad, 4: Normal, 5: Slightly good, 6: Good, 7: Very good)

Experimental Example  5: Sensory evaluation  4 ( Example  4, Comparative example  4, Comparative example  8)

20 adult males and females in their 20's and 60's were selected for the extract of Bear extract with increased polyphenol content of Example 4, Comparative Examples 4 and 8, and sensory tests were conducted for flavor, taste, ease of taking, and general preference. It is shown in Table 5.

Flavor flavor Ease of taking General preference Example 4 6.4 6.5 6.4 6.4 Comparative Example 4 2.0 2.4 2.2 2.3 Comparative Example 8 2.4 2.6 2.4 2.5

(1: Very bad, 2: Bad, 3: Slightly bad, 4: Normal, 5: Slightly good, 6: Good, 7: Very good)

As a result of evaluating flavor, taste, ease of taking, and overall preference of the plant extract with increased polyphenol content of Examples 1 to 4 of the present invention and the extracts of Comparative Examples 1 to 8, Examples 1 to 4 of the present invention Plant extracts with increased polyphenol content were highly rated in flavor, taste, ease of use and general preference. The present invention removes the fishy taste or characteristic off-flavor of the plant, including the process of roasting with oil, and can be easily consumed by consumers by adding a savory taste.

Claims (5)

(A) the primary roasting step of roasting 3 to 5% by weight of the plant using vegetable oil in 100% by weight of the polyphenol-containing plant;
(B) separating vegetable oil after the first roasting step;
(C) extracting the fat-soluble active ingredient dissolved in vegetable oil after the vegetable oil separation step;
(D) a second roasting step of adding 95 to 97% by weight of plants to the remaining plant after separation of vegetable oil in step (b), adding 10 to 20 parts by weight of water to 100 parts by weight of the total plant weight, and heating and roasting;
(E) evaporating water after the second roasting step;
(F) adding lactic acid bacteria or sugar to the residue after the water evaporation step to obtain a fermented product; And
(G) a process for obtaining a plant extract by mixing the fermented product and the extracted fat-soluble active ingredient; plant extract manufacturing method with increased polyphenol content comprising a.
delete The method according to claim 1,
Plant extract obtained in the step (g) is a method of producing a plant extract with increased polyphenol content, characterized in that the liquid, semi-solid, granular, powder or cyclic form.
The method according to claim 1,
The vegetable oil is a method of producing a plant extract with increased polyphenol content, characterized in that at least one selected from sesame oil, perilla oil, soybean oil, grape seed oil, sunflower seed oil, olive oil, palm oil, coconut oil.
The method according to claim 1,
The plant extract is a method for producing a plant extract with increased polyphenol content, characterized in that it is used for beverages or seasonings.