KR102196680B1 - Method for producing Aralia continentalis herbal drink - Google Patents

Abstract

The present invention comprises the steps of (1) preparing a mixture of herbal medicines in which dokhwa, peony, angelica, baekchul, orange peel, bokryeong, sasam, cinnamon, malt, astragalus, licorice, ginger and stevia are mixed; And (2) extracting after adding water to the herbal mixture prepared in step (1), and to a method for producing a herbal beverage prepared by the above method.

Description

Method for producing a herbal drink {Method for producing Aralia continentalis herbal drink}

The present invention is a method for producing a herbal beverage of Dokhwal, characterized in that it is prepared using a mixture of herbal medicines mixed with Dokhwa, Peony, Angelica, Baekchul, Mandarin Peony, Bokryeong, Sasam, Cinnamon, Malt, Astragalus, Licorice, Ginger and Stevia. It relates to an herbal beverage prepared by the method.

Dok-Hwal is a dicotyledonous plant and is a perennial plant of the umbel family Araliaceae. Because of its similar pronunciation, it is also called a firewood, but it is a different species from firewood. It grows in the mountains, the height is 1.5 m, and there are some hairs on the whole except for flowers. The leaves are alternate, 50-100 cm long, 3-20 cm wide, and have light brown hairs when they are young. Small leaves are egg-shaped or oval, and there are saw teeth on the edge. The surface of the leaf is green, the back side is white, and there are small cotyledons on both sides of the bottom of the petiole. Flowers bloom large and light green in July-August, conical inflorescences grow, and are bisexual flowers hung in umbelous inflorescences at the ends of branches split into racemes. The fruit is a berry and ripens black in September-October. It is called Dok-Hwal, meaning that it does not move in the wind. Early spring young sprouts are edible, and cover the soil after the leaves die in autumn so that young sprouts can grow longer. The root is medicated, and it is often used for muscle pain, lower body, paralysis, headache, and paraplegic dysentery.

In domestic studies of Dok-Hwal, it has been reported that poison-half extract is effective in enhancing macrophage immune activity in the field of strengthening immune function related to joint health. There is. In addition, it is reported that the improvement of immune activity is unrivaled as an overseas study of Dok-Hwal, and that it increases collagen biosynthesis related to joint health. Studies have been reported on applying young sprouts of Dok-Hwal, which is an income replacement crop of Korean farms, to food, and as mature Dok-Hwal leaves are discarded as they are in autumn, studies have been reported that were collected and used as a forage source. Compared with sesame leaves, Dok-Hwal has a tougher and thicker character, and studies using Dok-Hwal to apply to food are insignificant. Dokhwa leaves, an income crop in Korea, are shipped in rain cover and field cultivation products in February-May. After mid-May, a large number of products unsuitable for reproductive use due to temperature increase occurred. However, due to the low quality, it is difficult to sell, so it is necessary to develop a recipe and improve the quality of processed foods using the leaves.

Korean Patent No. 0931880 discloses a method of manufacturing an herbal beverage containing aloes, chorizo, raw paper, and sanjoin, and Korean Patent No. 0931879 discloses an herbal beverage containing gold, reed root, and royal stalk, It is different from the manufacturing method of the herbal beverage of the present invention.

The present invention was conceived by the above requirements, and the present invention optimizes manufacturing conditions such as selection of subsidiary materials, material pretreatment, and mixing ratio in order to manufacture beverages with excellent quality and preference when manufacturing beverages by using poisoning. And it has come to the present invention by developing an herbal beverage that has no taste and has excellent flavor and preference.

In order to solve the above problems, the present invention comprises the steps of: (1) preparing a mixture of herbal medicines in which dokhwa, peony, angelica, baekchul, orange peel, bokryeong, sasam, cinnamon, malt, astragalus, licorice, ginger and stevia are mixed; And (2) adding water to the herbal medicine mixture prepared in step (1) and then extracting it.

In addition, the present invention provides a herbal beverage prepared by the above method.

Beverages using toxic and herbal medicines of the present invention remove the characteristic odor of the ingredients, improve palatability due to a mild taste, and have high antioxidant activity, so that consumers can provide beverages that are more preferred by consumers.

Figure 1 shows the manufacturing process of the Dokhwa herbal beverage of the present invention.
Figure 2 is a graph comparing the total polyphenol content change according to the storage temperature and duration of Dokhwa herbal beverages.
3 is a graph comparing changes in DPPH radical scavenging ability according to storage temperature and duration of toxic herbal beverages.
4 is a graph comparing the change in SOD-like activity according to the storage temperature and period of DokHwal herbal drinks.

In order to achieve the object of the present invention, the present invention

(1) preparing a mixture of herbal medicinal herbs mixed with Dokhwa, Peony, Angelica, Baekchul, Mandarin Peony, Bokryeong, Sasam, Cinnamon, Malt, Astragalus, Licorice, Ginger and Stevia; And

(2) It provides a method for producing a herbal beverage, characterized in that it comprises the step of extracting after adding water to the herbal mixture prepared in step (1).

In the method for producing a herbal beverage of the present invention, the herbal mixture of step (1) is preferably 13 to 17% by weight, 13 to 17% by weight of peony, 6 to 9% by weight of angelica, based on the total weight of the herbal mixture. , Baekchul 5-7 wt%, Tangerine peel 6-9 wt%, Bokryeong 4-5 wt%, Sasam 5-7 wt%, Cinnamon 2-4 wt%, Malt 13-17 wt%, Astragalus 6-9 wt%, Licorice 4-5% by weight, ginger 5-6% by weight, and 2-4% by weight of stevia can be mixed and prepared, more preferably, based on the total weight of the herbal mixture, 15% by weight, peony 15% by weight, Angelicae 7.5 wt%, Baekchul 6 wt%, Tangerine Peel 7.5 wt%, Bokryeong 4.5 wt%, Sasam 6 wt%, Cinnamon 3 wt%, Malt 15 wt%, Astragalus 7.5 wt%, Licorice 4.5 wt%, Ginger 5.5 wt% and Stevia It can be prepared by mixing 3% by weight. It is possible to provide a beverage that fits the tastes of consumers with an appropriate sweetness and clean taste, and the taste and aroma of the herbal medicines are well harmonized with the preparation of a beverage using the herbal medicine mixture prepared with the kind and mixing ratio of the herbal medicines as described above.

In addition, in the manufacturing method of the herbal beverage of the present invention, the step (2) is preferably 80 to 120 times (v/w) of water compared to the mixture to the herbal medicine mixture, followed by 1 to 3 hours at 90 to 110°C. It can be extracted during, more preferably after adding 100 times (v/w) water compared to the mixture to the herbal medicine mixture, it can be extracted for 2 hours at 100 ℃. Extracting under the above-described conditions could enhance the preference due to the aroma and taste of the herbal medicine that the taste and aroma of the ingredients are well harmonized and subtle without damaging the nutritional components and flavors of each ingredient.

The manufacturing method of the herbal beverage of the present invention, more specifically

(1) Based on the total weight of the herbal mixture, Dok Hwa 13 to 17 wt%, Peony 13 to 17 wt%, Angelica 6 to 9 wt%, Baekchul 5 to 7 wt%, Tangerine Peel 6 to 9 wt%, Bokryeong 4 to 5 wt% %, 4 to 7% by weight, cinnamon 2 to 4% by weight, malt 13 to 17% by weight, Astragalus 6 to 9% by weight, licorice 4 to 5% by weight, ginger 5 to 6% by weight, and stevia 2 to 4% by weight Preparing a mixture of herbal medicine mixture; And

(2) After adding 80 to 120 times (v/w) water compared to the mixture to the herbal medicine mixture prepared in step (1) and then extracting at 90 to 110°C for 1 to 3 hours,

More specifically

(1) Based on the total weight of the herbal mixture, Dokhwa 15% by weight, Peony 15% by weight, Angelicae 7.5% by weight, Baekchul 6% by weight, Tangerine peel 7.5% by weight, Bokryeong 4.5% by weight, Sasam 6% by weight, Cinnamon 3% by weight, Preparing a herbal mixture of 15% by weight malt, 7.5% by weight Astragalus, 4.5% by weight licorice, 5.5% by weight ginger, and 3% by weight stevia; And

(2) After adding 100 times (v/w) water compared to the mixture to the herbal medicine mixture prepared in step (1), extracting at 100°C for 2 hours may be included.

The present invention also provides a herbal beverage prepared by the above method.

Hereinafter, preparation examples and examples of the present invention will be described in detail. However, the following Preparation Examples and Examples are only illustrative of the present invention, and the content of the present invention is not limited to the following Preparation Examples and Examples.

Manufacturing example One. Poison Herbal drink

(1) Based on the total weight of the herbal mixture, Dokhwa 15% by weight, Peony 15% by weight, Angelicae 7.5% by weight, Baekchul 6% by weight, Tangerine peel 7.5% by weight, Bokryeong 4.5% by weight, Sasam 6% by weight, Cinnamon 3% by weight, An herbal mixture was prepared in which 15% by weight of malt, 7.5% by weight of Astragalus, 4.5% by weight of licorice, 5.5% by weight of ginger, and 3% by weight of stevia were mixed.

(2) After adding 100 times (v/w) water compared to the mixture to the herbal medicine mixture prepared in step (1), the mixture was extracted at 100°C for 2 hours.

Mixing ratio of herbal drinks (% by weight) material content(%) A B C D Poison 18 17 15 13 Peony 15 15 15 15 Angelica 7.5 7.5 7.5 7.5 Baekchul 6.0 6.0 6.0 6.0 Tangerine 7.5 7.5 7.5 7.5 Bokryeong 4.5 4.5 4.5 4.5 Four three 6.0 6.0 6.0 6.0 cinnamon 3.0 3.0 3.0 3.0 malt 15 15 15 15 Astragalus 7.5 7.5 7.5 7.5 licorice 4.5 4.5 4.5 4.5 ginger 5.5 5.5 5.5 5.5 Stevia 0 One 3 5 Total (g) 100 100 100 100

In the preparation of the herbal beverage, the herbal beverage was prepared by the method of Preparation Example 1, and the herbal herbal beverage was prepared by using the herbal mixture prepared in the composition ratio of A, B, and D in Table 1 when preparing the herbal mixture in step (1). Then, the quality was compared as in Examples 1 to 6 below.

Example One. Poison Sensory evaluation of herbal beverages

The preference of herbal beverages was also tested. The evaluation items were color, scent, taste, and overall preference, and each item was evaluated using a 9-point scale (1 point: very disliked, 5 points: average, 9 points: very good). Herbal beverages were prepared, stored at 4° C. and 25° C., taken out immediately before the test, and put about 30 mL each in a disposable paper cup, and purified water was provided together to rinse the mouth. As a result of the preference survey, C beverage was evaluated as the highest score in the aroma and overall preference.

Poison Sensory evaluation of herbal beverages Kinds color incense flavor Overall preference A 6.45 5.92 6.54 8.00 B 6.53 5.85 5.17 7.92 C 6.51 6.16 5.77 8.84 D 6.77 5.77 4.77 7.31

Example 2. Poison PH and sugar content of herbal beverages

The pH of Dokhwa herbal beverages was measured using a pH meter (Orion star A211, Thermo scientific), and the change in sugar content was measured with a digital sugar content meter (RA-250WE, ATAGO). The pH change was between 4.9 and 5.1 with no significant difference as the storage period elapsed at 4℃ and 25℃.

PH of herbal beverages pH Kinds A B C D 4℃ 0 days 4.97 4.99 4.98 5.00 5 days 4.93 4.91 4.92 4.95 10 days 5.03 5.02 5.00 4.90 15th 5.05 5.07 5.10 5.01 20 days 5.01 5.01 4.90 5.00 25℃ 0 days 4.97 4.99 4.98 5.00 5 days 5.04 4.95 5.01 5.15 10 days 5.02 4.90 4.95 4.97 15th 5.01 4.98 4.93 4.85 20 days 4.97 4.95 4.91 4.90

The sugar content of beverage A was about 1 Brix lower than that of beverages B, C and D with stevia, and there was no significant change depending on the storage temperature and duration.

The sweetness of the herbal drink Brix Kinds A B C D 4℃ 0 days 2.80 3.40 3.50 3.60 5 days 2.80 3.10 3.60 3.70 10 days 2.70 3.00 3.40 3.50 15th 2.80 3.10 3.40 3.60 20 days 2.80 3.10 3.40 3.50 25℃ 0 days 2.80 3.40 3.50 3.60 5 days 2.70 3.20 3.20 3.50 10 days 2.70 3.30 3.20 3.50 15th 2.80 3.10 3.30 3.40 20 days 2.80 3.20 3.30 3.40

Example 3. Poison Total Polyphenols in Herbal Beverages

Total polyphenols were analyzed according to the Folin-Ciocaltus color development method. After adding 7.5 mL of distilled water to 1 mL of the sample, it was allowed to stand for 3 minutes, 0.5 mL of Folin-Ciocalteu reagent was added, 1 mL of 3.5% sodium carbonate anhydrous was added, and allowed to stand for 1 hour, and the absorbance was measured at 760 nm. . As a standard, gallic acid was used to prepare a standard calibration curve and the total polyphenol content was quantified. As the storage period of herbal beverages elapsed, the total polyphenol content gradually increased and then showed a constant level. The total polyphenol content of the stevia-added group was higher than that of the non-added group, but the non-added group was slightly higher at 25°C (Fig. 2). .

Example 4. Poison Herbal beverage DPPH Radical Erasing ability

DPPH free radical scavenging activity was measured by modifying the method of Blois. 150 µl of a 0.1 mM DPPH solution and 50 µl of a sample were mixed, reacted in the dark for 30 minutes, and the absorbance was measured at 530 nm. The DPPH radical scavenging ability on the day of manufacture was slightly higher as the amount of stevia (sugar component) added increased, and it was not affected by the fact that there was no significant change depending on the storage period and temperature (FIG. 3).

Example 5. Poison SOD-like activity of herbal beverages

For SOD-like activity, 0.5 mL of a sample, 3 mL of Tris-HCl buffer (pH 8.5), and 0.2 mL of 7.2 mM pyrogallol were mixed and reacted for 10 minutes at 25°C, and the reaction was stopped with 1 mL of 1N HCl, and absorbance at 420 nm. Was measured. It was found that the SOD-like activity content steadily increased with the storage period of all beverages, and did not significantly affect the storage temperature (FIG. 4).

Example 6. Poison Microbial contamination of herbal beverages

1 mL of a sample was collected aseptically, dispensed on 3M Petri film, and cultured at 37° C. for 24 to 48 hours to check general bacteria and coliform groups, and then checked for contamination of microorganisms. General bacteria and coliforms were found to be microbiologically safe as they were not detected in beverages during the storage period (Table 5). Therefore, it was judged that herbal beverages added to poisonous medicine were safe for food hygiene and were found to be suitable for the standard value of food revolution (number of bacteria: less than 100 per mL, coliform group: negative).

Measurement of microbial contamination of herbal beverages Condition Common bacteria
(Log cfu/g) Coliform
(Log cfu/g) Temperature(℃) Period (Days) 4℃ 0 - - 5 - - 10 - - 15 - - 20 - - 25℃ 0 - - 5 - - 10 - - 15 - - 20 - -

Example 7. According to the type of material Poison Sensory evaluation of herbal beverages

In the preparation of the herbal beverage, the herbal beverage was prepared by the method of Preparation Example 1, and the herbal herbal beverage was prepared by using the herbal mixture prepared with the ingredients and mixing ratios of E and F in Table 6 when preparing the herbal mixture in step (1). Then, a sensory test was performed in the same manner as in Example 1.

Mixing ratio of herbal drinks (% by weight) material content(%) C E F Poison 15 18 15 Peony 15 18 14 Angelica 7.5 10 6 Baekchul 6.0 7 5 Tangerine 7.5 10 6 Bokryeong 4.5 6 4 Four three 6.0 - 5 cinnamon 3.0 5 3 malt 15 - 14 Astragalus 7.5 10 6 licorice 4.5 6 4 ginger 5.5 7 5 Bellflower - - 4 Prickly - - 3 Sky - - 3 Stevia 3 3 3 Total (g) 100 100 100

As a result, like beverage C, making a beverage using only 12 herbal medicines such as Dokhwa, Peony, Angelica, Baekchul, Mandarin Peel, Bokryeong, Sasam, Cinnamon, Malt, Astragalus, Licorice, and Ginger The best was confirmed.

Sensory test of herbal drinks Kinds color incense flavor Overall preference C 6.51 6.16 5.77 8.84 E 6.50 5.68 5.22 6.92 F 6.40 5.40 5.00 6.08

Claims (4)

(1) Based on the total weight of the herbal mixture, Dokhwa 15% by weight, Peony 15% by weight, Angelicae 7.5% by weight, Baekchul 6% by weight, Tangerine peel 7.5% by weight, Bokryeong 4.5% by weight, Sasam 6% by weight, Cinnamon 3% by weight, Preparing a herbal mixture of 15% by weight malt, 7.5% by weight astragalus, 4.5% by weight licorice, 5.5% by weight ginger, and 3% by weight stevia; And
(2) Preparation of an herbal beverage comprising the step of extracting for 2 hours at 100° C. after adding 100 times (v/w) water compared to the mixture to the herbal medicine mixture prepared in step (1) Way. delete delete delete

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