KR102079650B1 - Composition of fig concentrate comprising an extract of ivy trees - Google Patents

Abstract

The present invention relates to a health function food composition comprising a Ficus carica concentrate liquid and a Dendropanax morbiferus extract. Specifically, provided is a food composition prepared by mixing the Ficus carica concentrate liquid and the Dendropanax morbiferus extract that have excellent functionality but are difficult to ingest because of the strong bitter taste when taken.

Description

Fig. Composition of fig concentrate comprising an extract of ivy

The present invention relates to a fig concentrate composition comprising the yellow lacquer extract.

Fig is a subtropical semi-arictic deciduous tree native to western Asia and the Mediterranean, and belongs to Moraceae. It is an alkaline food used in ancient Egypt, Rome, and Israel to treat tonic, cancer, and liver disease. In oriental medicine, figs are used for medicines such as indigestion, constipation, diarrhea, keratin, neuralgia, skin diseases, anemia, and gynecological diseases. The leaves are used for swelling from hemorrhoids. In Korea, consent and folk remedies are known to be good for diarrhea, blood loss, stomach pain, skin diseases, women's diseases, and anemia. Figs contain about 10% of sugar (glucose and fructose) and have high sugar content. They contain organic acids such as malic acid and citric acid and various minerals as main ingredients.

Figs are low in calories and contain a lot of vitamins, so it is effective for women's diet and skin care. Vitamin C, which is contained in large amounts in figs, has a whitening effect that decolorizes melanin, a skin pigment, and inhibits pigment cell activating hormone. Vitamin B2 increases resistance to ultraviolet rays. Pycin (ficin), a proteolytic enzyme, helps digestion and prevents constipation, enteritis, hemorrhoids, and swelling. It is also used as a meat enzyme in cooking. In addition, figs are fruits that contain little fat and cholesterol, and are higher in fiber than other fruits, and the effects of heart disease and obesity have been reported due to the decrease in blood cholesterol. In addition to fig fruits, fig branches contain constituents such as psorelene, verogatten, and azlene, and fig leaves contain alkaloids, saponins, flavonoids (rutin), gums, resins, vitamin C, and essential oils.

In the case of figs, despite the extremely high taste, sweetness, and functionality of the fruit, the storage and processability are not varied, and their utilization is not high, and the fig leaves and fig branches are mixed with the fig fruit to prepare the processed food Due to the unique bitter and disgusting taste of the leaves, when the consumer eats processed foods, there is a problem of not having high utility as a problem causing severe eating rejection.

Hwangchil-tree is a medicinal plant with a very high pharmacological effect, which has a dendritic tree (Dendropanax morbifera Nakai) which means a panacea tree up to 15 m high. Inhabited only in Korea, it is a rare medicinal plant that is produced in the South Sea island region and coastal areas, especially in the southwestern coast of Haenam and Wando, where the Nandae Forest is spread.

When the bark of the Hwangchil tree is wounded, yellow liquid flows out, which is called Hwangchil (黄 漆) and has been used as a paint for a long time. According to recent studies, anti-cancer effects, liver cell regeneration, diabetes treatment, hard tissue cell regeneration, etc. It has been found to be effective.

Hwangchil has the function of paint, which is a medicinal function that acts as a paint function, aroma function as a benzoate, to reduce heat and toxins, and to play an effect on game, stroke and heat.

However, in the case of hwangchil, the functionality is very high, but the bitter taste at the time of ingestion, the consumer often complains of inconvenience in ingesting the extract of the hwangchil component, there is a problem that the utilization of food or functional food composition is very low.

Therefore, there is a growing demand for a method of developing a fig concentrate and an extract of Hwangchil-tree as a food composition having excellent pharmacological effects as described above.

Patent Publication 10-2010-0018993 Patent Publication 10-2018-0054545

The present invention has been made to solve the prior art needs as described above, and an object of the present invention is to provide a fig concentrate composition comprising a yellow lacquer extract.

However, the technical problem to be achieved by the present invention is not limited to the above-mentioned problem, another task that is not mentioned will be clearly understood by those skilled in the art from the following description.

The present invention provides a dietary supplement composition comprising a fig concentrate and a yellow chile extract.

In one embodiment of the present invention, the composition,

Fig. 5-10 wt% of fig leaves, 5-10 wt% of fig branches, 30-35 wt% of fig fruits, 5-10 wt% of honey, 5-10 wt% of starch syrup, and 30-35 wt% of sugar Aging step (S1);

After aging in step S1, the step of extracting the fig concentrate by filtering the filter (S2);

Separating 40 parts by weight of the total 100 parts by weight of the fig concentrate, and mixing with the Hwangchil wood extract (S3);

Preparing a secondary aging solution by secondary aging of the remaining fig concentrate separated in step S3 (S4);

Separating 40 parts by weight of the total 60 parts by weight of the secondary aging solution of the step S4, and mixing the extract with Hilchi chile (S5);

Preparing a third aging solution by terminating the second aging solution remaining in the step S5 and tertiary aging solution (S6);

Mixing the third aging solution of the step S6 with Hwangchil-tree extract (S7); And

Characterized in that the manufacturing method comprising the step (S8) of mixing the mixed solution mixed with the hwangchil wood extract in the steps S3, S5, and S7.

In another embodiment of the present invention, the hwangchil wood extract is characterized in that extracted with 70% ethanol.

The composition of the present invention, through the concentration process of extracting and concentrating the high concentration extract of the fruit of the fig to add the components of the fig leaf and eggplant to the high-concentration and high concentration of the concentrate to increase the functionality, the addition of the hwangchil extract beneficial to the fig tree The present invention relates to a functional composition for ingesting a component and a component of a yellow lacquer at the same time, and may be implemented to be applicable to various products by increasing consumer preference.

1 is a view schematically showing the manufacturing method of the present invention.

The inventors of the present invention have tried to provide a food composition comprising a fig concentrate and an extract of yellow chile which have an objectionable taste due to its unique taste despite the excellent functionality of the highly concentrated fig extract that enhances the high sugar content of the fig fruit. Through the method of sequentially mixing the extract of the yellow lacquer tree in the aging solution, it was confirmed that the mixed composition that can retain the intake rejection of the fig extract and the yellow lacquer can be prepared as it is to complete the present invention.

Accordingly, the present invention provides a dietary supplement composition comprising a fig concentrate and a yellow chile extract.

The food composition of the present invention comprises a fig concentrate and an extract of Hwangchil, wherein the composition is

Fig. 5-10 wt% of fig leaves, 5-10 wt% of fig branches, 30-35 wt% of fig fruits, 5-10 wt% of honey, 5-10 wt% of starch syrup, and 30-35 wt% of sugar Aging step (S1);

After aging in step S1, the step of extracting the fig concentrate by filtering the filter (S2);

Separating 40 parts by weight of the total 100 parts by weight of the fig concentrate, and mixing with the Hwangchil wood extract (S3);

Preparing a secondary aging solution by secondary aging of the remaining fig concentrate separated in step S3 (S4);

Separating 40 parts by weight of the total 60 parts by weight of the secondary aging solution of the step S4, and mixing the extract with Hilchi chile (S5);

Preparing a third aging solution by terminating the second aging solution remaining in the step S5 and tertiary aging solution (S6);

Mixing the third aging solution of the step S6 with Hwangchil-tree extract (S7); And

S3, S5, and S7 are prepared by the manufacturing method comprising the step (S8) of mixing the mixed solution mixed with the extract from the yellow chile.

The fig concentrate is a fig leaf, fig branch, fig fruit, honey, syrup, sugar mixed ratio of 5 to 10% by weight fig leaf, 5 to 10% by weight fig branch, 30 ~ fig fruit relative to 100% by weight of the mixture It is prepared by adding 35% by weight, 5-10% by weight of honey, 5-10% by weight of starch syrup, and 30-35% by weight of sugar. Preferably, fig leaves, fig branches, and fig fruits may be prepared by mixing in a ratio of 1: 1: 2-4. To increase sugar content, sugar, high sugar, starch syrup and sugar may be added.

Fig branches use the branches of young figs grown during the year, and fig branches contain ingredients such as psoralene, verogatten, and azulene. Fig leaves contain alkaloids, saponins, flavonoids (rutin), gums, resins, vitamin C and essential oils. Mixing fig leaves, fig branches, and fig fruits with honey, syrup, and sugar is a problem in which the fig leaves and fig branches described above are rich in various nutrients, but may cause a sense of rejection when consumers eat them due to their unique bitterness. It can be improved.

According to a method well known in the art, such as a method such as heat extraction before the aging of the step S1 may be further concentrated in the concentrator. After maturation in the high temperature within 15 ~ 20 ℃ will be matured. After aging in the step S1 can be obtained by filtering the fig concentrate, when the total amount of the fig concentrate is 100 parts by weight, of which 40 parts by weight is separated and mixed with the yellow lacquer extract. The mixing weight ratio with Hwangchil-tree extract may be 20:80 to 80:20, but is not limited thereto.

The remaining 60 parts by weight of the fig concentrate after the separation of the 40 parts by weight of the fig concentrate may be subjected to secondary ripening for 2 to 3 months after removing impurities through a filter and then putting them back into maturation. After separating the 40 parts by weight from 60 parts by weight of the secondary aging solution prepared after the second aging it is mixed with the hwangchil wood extract. The mixing weight ratio with Hwangchil-tree extract may be 20:80 to 80:20, but is not limited thereto.

The remaining 20 parts by weight of the secondary aging liquid after the separation of the 40 parts by weight of the secondary aging liquid is removed by impurities through a filter and put again in the maturation of the second three months at a temperature of 15 ℃ or less for 3 to 3 months Aging liquid can be prepared.

Thus, to contain the yellow lacquer ingredients, the fig concentrate aged in step S1, the fig ripening step in S4, and the third ripening fig ripening step in S6 are divided into two parts: To do.

At this time, in order to minimize the deterioration of the taste and aroma of the fig extract, it is low-temperature aging through a refrigeration machine. Through this process, it is possible to obtain a fig extract that can preserve the improved taste and aroma of the fig. Hwangchil extract by mixing the natural components of the hwangchil extract is to be fused.

As the fig, a blue or red aqua may be used, and preferably, a blue aqua may be used.

The hwangchil wood extract may include one or more selected from the leaves extract of the hwangchil, stem (branch) extract of the hwangchil trees and sap extract of the hwangchil. The extract for each site may be obtained through solvent extraction, supercritical extraction, steam evaporation extraction, and / or solvent fraction extraction. In addition, the sap extract is obtained by the solvent fraction extraction of the sap collected from the yellow lacquer tree, or the extract of the sap collected from the yellow lacquer tree through solvent extraction, supercritical extraction and / or vapor evaporation extraction and then proceeding to the solvent fraction extraction can do. Preferably, extracted with 70% ethanol can be used.

In addition, the extract of Hwangchil wood is added to at least one selected from the group consisting of water, C1 to C4 lower alcohol and hexane containing purified water to produce the Hwangchil wood extract, and subjected to a systematic fraction to the Hwangchil wood extract prepared in step 1 By the two steps to prepare the hwangchil wood fractions and may be prepared by performing the extraction process in a process comprising three steps of separating and purifying the hwangchil wood fraction prepared in step 2 by chromatography.

The phylogenetic fraction was suspended in water from the yellow lacquer tree extract prepared in step 1, and then subjected to phylogenetic fraction with n-hexane, chloroform, ethyl acetate and n-butanol. The three steps of chromatography may be a solvent in which acetone and hexane are mixed at a mass to volume ratio of 1: 1 to 100.

The fig has a lot of sugar components, acts on GABA, excellent whitening effect, and hwangchil is effective for diabetes, food produced through the method has the advantage of excellent functionality and taste at the same time.

Hereinafter will be described in detail by the embodiment of the present invention. However, the following examples are merely to illustrate the invention, but the content of the present invention is not limited to the following examples.

EXAMPLE

Example 1. Preparation of yellow lacquer extract

After freeze-drying the yellow leaves and stems (same leaves and stems of the same weight), two times of 70% ethanol (ALC) was added to the ground powder obtained by pulverizing the dried leaves and stems. , Filtered the extract. Then, the filtrate was concentrated under reduced pressure and freeze-dried to prepare a powdery Hwangchil-tree 70% ethanol extract.

Example 2. Preparation of Fig Concentrate

The fig leaves, fig branches, and fig fruits were washed clean. Then, fig leaves, fig branches, and fig fruits were put in a container containing honey, syrup, and sugar. The mixing ratio of the components was 10% by weight of fig leaves, 10% by weight of fig branches, 30% by weight of fig fruits, 10% by weight of honey, 10% by weight of starch syrup, and 30% by weight of sugar. This was placed in a concentrator and concentrated. Thereafter, in the maturation of the high-temperature fermentation within 15 ~ 20 ℃ first.

After natural ripening was completed, the filter was extracted through a filter.

Example 3. Mixture of Fig Concentrate and Hwangchil Tree Extract

40 parts by weight of the fig concentrate prepared in Example 2 (100 parts by weight) was separated, and mixed with the extract of Hwangchil-tree prepared in Example 1 in a ratio of 1: 1 to prepare a first mixed ripening solution.

After the 40 parts by weight was separated, the remaining fig concentrate was aged again and aged for 2 months. 40 parts by weight of the second aging solution (60 parts by weight) prepared by aging was separated, and the mixture was also mixed with the Hilchi chile extract prepared in Example 1 in a ratio of 1: 1 to prepare a secondary mixed aging solution.

40 parts by weight of the second aging liquid was separated and the remaining 20 parts by weight of the second aging liquid was filtered through a filter to remove impurities, and the filtered filtrate was put into aging cell for 3 months at a temperature of 15 ° C. or lower for 3 months. The tertiary aging liquid was also mixed with the Hilchi chile extract prepared in Example 1 in a ratio of 1: 1 to prepare a tertiary mixed aging liquid.

Thereafter, the first mixed ripening liquid, the second mixed ripening liquid and the third mixed ripening liquid were mixed to prepare a health functional food.

Example 4. Sensory evaluation according to the manufacturing method

For the food prepared in Example 3, 50 men and women in their 20s to 50s were subjected to sensory evaluation on taste, and five-point evaluation (5: very good, 4: slightly good, 3). : Normal, 2: slightly poor, 1: very poor). The results are averaged and shown in Table 1 below.

For comparison, fig leaf (15% by weight), fig eggplant (15% by weight), fig fruit (70% by weight) and a fig mixed concentrate (Comparative Example 1) prepared by adding honey, syrup, and sugar, and Example 1 Hwangchil-tree extract (Comparative Example 2) and the fig mixed concentrate and the Hwangchil-tree extract of Example 1 to provide a food (Comparative Example 3).

flavor Health functional food of Example 3 4.8 Comparative Example 1 3.7 Comparative Example 2 1.2 Comparative Example 3 4.1

As shown in Table 1, it can be confirmed the excellent evaluation of the food produced through the production method of the present invention. In Comparative Example 1, although a sweet taste was felt, there were many evaluations that a bitter or disgusting taste was felt, which was judged to be due to the peculiar taste of the fig leaf. In Comparative Example 2, there was an evaluation that the bitter taste was felt too dark, and in the case of Comparative Example 3 was a mild taste, but in the case of producing by mixing the Hilchi Chil wood extract by aging step according to the Example has a better taste and a better preference And it was found.

The above description of the present invention is intended for illustration, and it will be understood by those skilled in the art that the present invention may be easily modified in other specific forms without changing the technical spirit or essential features of the present invention. will be. Therefore, it should be understood that the embodiments described above are exemplary in all respects and not restrictive.

Claims (3)

delete 10% by weight of fig leaves, 10% by weight of fig branches, 30% by weight of fig fruit, 10% by weight of honey, 10% by weight of starch syrup, and 30% by weight of sugar, followed by aging (S1);
After aging in the step S1, the step of extracting the fig concentrate by filtering the filter (S2);
Separating 40 parts by weight of the total 100 parts by weight of the extracted fig concentrate, and mixing with the ratio of the Hwangchil wood extract in a ratio of 1: 1 (S3);
Preparing a secondary aging solution by secondary aging of the remaining fig concentrate separated in step S3 (S4);
Separating 40 parts by weight of the total 60 parts by weight of the secondary aging solution of the step S4, mixing with the ratio of the Hwangchil wood 1: 1 (S5);
Preparing a third aging solution by terminating the second aging solution remaining in the step S5 and tertiary aging solution (S6);
Mixing the third aging solution of the step S6 with Hwangchil-tree extract in a ratio of 1: 1 (S7); And
S3, S5, and S7 comprising the step (S8) of mixing the mixed solution and the mixed solution mixed with the yellow lacquer extract, a method for producing a health functional food composition comprising a fig concentrate and yellow lacquer extract.
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