KR102221339B1 - Method for producing functional tea and Sikhae comprising Gardenia jasminoides - Google Patents

Abstract

The present invention comprises the steps of: (1) drying the gardenia fruit and seeds separated by cutting the gardenia fruit and pulverizing it; (2) steaming and drying the white dandelion and pulverizing it; (3) drying the burdock, then roasting and grinding; (4) pulverizing after drying the acacia flowers; (5) A medicinal plant mixture in which the crushed white dandelion in step (2), crushed burdock in step (3), crushed acacia flower in step (4), and crushed gardenia seeds in step (1) are mixed Preparing a medicinal plant extract by extracting after adding water to it; (6) spraying the extract of the medicinal plant prepared in step (5) on the pulverized gardenia fruit of step (1), followed by vaporization treatment; And (7) a method for producing gardenia tea, characterized in that it comprises the step of drying and roasting the gardenia obtained by the heat treatment of step (6), and gardenia sweet potato sikhye using the gardenia tea prepared by the method and the gardenia tea It relates to a method of manufacturing.

Description

Method for producing functional tea and sikhae comprising Gardenia jasminoides}

The present invention comprises the step of spraying a medicinal plant extract on the pretreated gardenia fruit, then vaporizing, drying, and roasting, and the gardenia tea and the gardenia tea prepared by the above method It relates to a method of manufacturing the used gardenia sweet potato sikhye.

Gardenia jasminoides is an evergreen broad-leaved shrub belonging to the Rubiaceae family, and has been used in herbal medicine as an anti-inflammatory, antipyretic, diuretic, hemostatic, sedative, ear infection, and blood pressure lowering agent. The golden pigment of gardenia is a pigment that has been used for a long time as food and dye. It is composed of glycosides in which various sugars are bonded to the COOH group of carotenoid-based crocetin. Among them, Crocetin D-Genthiobioside (crocetin D-gentiobioside), crocin, is known as the main component. In addition, iridoid compounds genipin, geniposide, geniposidic acid, gardenoside, gadoside, shanzhiside, methyl di Gardenin of flavonoids such as methyl deacetyl asperuloside, quinic acid and its derivatives, which are anti-inflammatory active ingredients, vanillic acid 4-O-β-D-(6'-) Cinafoyl) glucopyranoside (vanillic acid 4-O-β-D-(6'-sinapoyl) glucopyranoside) and caffeic acid. Gardenia extract has been reported to have skin whitening effect, MAO (monoamine oxidase) inhibition and anti-inflammatory effects. In particular, geniposide of gardenia has been reported to reduce serum triglycerides, phospholipids, lipid peroxides, liver triglycerides, free fatty acids and glutamic pyruvic transaminase (GPT) values and promote bile secretion. In addition, crocin blocks the activity of pancreatic lipase, lowering the levels of low density lipoprotein (LDL) and very low density lipoprotein (VLDL), and promoting the excretion of fat in the large intestine, thereby reducing the amount of blood lipids. It is known to reduce.

Sikhye is one of the traditional beverages in Korea, and is used as a dessert for large and small banquets and daily meals, including holidays and ceremonies, and is mass produced industrially, such as canned beverages. The recipe for Sikhye differs slightly from one recipe to another, but the basic condition is that it is made by adding godubap in malt powder and brewing it for a certain time while maintaining a warm temperature. Sikhye is usually called dansul or gamju, but it is also called sikhye, which is eaten with floating rice grains, and gamju, which eats only water while boiled, to remove the rice. Recently, the necessity of developing Sikhye enhanced with physiologically active substances has emerged for the popularization, high-end, and diversification of Sikhye, a traditional drink.

Korean Patent Publication No. 2009-0124303 discloses a method of manufacturing a citrus functional beverage using natural gardenia pigments, and Korean Patent No. 0533284 discloses a method of manufacturing functional herbal sikhye, but containing the gardenia of the present invention. It is different from the manufacturing method of functional tea and sikhye.

The present invention was conceived in response to the above requirements, and an object of the present invention is to optimize the manufacturing conditions such as pretreatment, vaporization, drying, etc. after selecting the kind of specific medicinal plant that can improve the quality and preference of gardenia tea. It is to provide a variety of functional ingredients and excellent physiological activity and improved palatability of gardenia tea and a method of manufacturing sikhye using the same.

In order to solve the above problems, the present invention comprises the steps of: (1) drying and pulverizing the gardenia fruit and seeds separated by cutting the gardenia fruit; (2) steaming and drying the white dandelion and pulverizing it; (3) drying the burdock, then roasting and grinding; (4) pulverizing after drying the acacia flowers; (5) A medicinal plant mixture in which the crushed white dandelion in step (2), crushed burdock in step (3), crushed acacia flower in step (4), and crushed gardenia seeds in step (1) are mixed Preparing a medicinal plant extract by extracting after adding water to it; (6) spraying the extract of the medicinal plant prepared in step (5) on the pulverized gardenia fruit fruit in step (1), and then vaporizing treatment; And (7) it provides a method for producing a gardenia tea, characterized in that it comprises a step of roasting after drying the heat-treated gardenia in step (6).

In addition, the present invention provides a gardenia tea manufactured by the above method.

In addition, the present invention comprises the steps of (1) extracting the gardenia tea to prepare an extract of gardenia tea; (2) mixing malt water and godubap in the gardenia tea extract prepared in step (1) and saccharifying to prepare sikhye; (3) steaming and crushing after adding the gardenia tea extract prepared in step (1) to the sweet potato; And (4) adding the mashed sweet potato of the step (3) to the sikhye prepared in step (2) and then boiling it. It provides a method for producing a gardenia sweet potato sikhye, characterized in that it is prepared.

Gardenia tea of the present invention has the advantage of excellent palatability due to its savory and mild taste, and has a large amount of functional ingredients and excellent antioxidant activity. In addition, when making sikhye using the gardenia tea, it has higher functionality than conventional sikhye and can be manufactured as colored sikhye, so that sikhye with excellent color preference and flavor for color food can be manufactured.

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

(1) cutting the gardenia fruit and drying the separated gardenia fruit and seeds, followed by grinding;

(2) steaming and drying the white dandelion and pulverizing it;

(3) drying the burdock, then roasting and grinding;

(4) pulverizing after drying the acacia flowers;

(5) A medicinal plant mixture in which the crushed white dandelion in step (2), crushed burdock in step (3), crushed acacia flower in step (4), and crushed gardenia seeds in step (1) are mixed Preparing a medicinal plant extract by extracting after adding water to it;

(6) spraying the extract of the medicinal plant prepared in step (5) on the pulverized gardenia fruit fruit in step (1), and then vaporizing treatment; And

(7) It provides a method for producing a gardenia tea, characterized in that it comprises the step of roasting after drying the gardenia steamed in step (6).

In the manufacturing method of the gardenia tea of the present invention, the step (1) may preferably be pulverized after cutting the gardenia fruit and drying the separated gardenia fruit and seeds at 55 to 60°C for 12 to 16 hours.

In addition, in the manufacturing method of the gardenia tea of the present invention, step (2) is preferably heat treated at 90 to 100°C for 2 to 3 minutes, dried at 55 to 60°C for 12 to 16 hours, and then pulverized It can be, more preferably, the white dandelion may be pulverized after vaporizing treatment at 100° C. for 2 to 3 minutes and drying at 55 to 60° C. for 12 to 16 hours.

In addition, in the manufacturing method of the gardenia tea of the present invention, step (3) is preferably dried burdock at 55 to 60°C for 12 to 16 hours and roasted and crushed at 160 to 170°C for 4 to 6 minutes, and , More preferably, burdock may be dried at 55 to 60°C for 12 to 16 hours and roasted at 160 to 170°C for 5 minutes and pulverized.

In addition, in the method for producing gardenia tea of the present invention, the step (4) is preferably dried at 50 to 55°C for 10 to 14 hours and then pulverized, and more preferably 50 to the acacia flowers After drying for 12 hours at 55 ℃ can be pulverized.

Pretreatment of the medicinal plant as in steps (1) to (4) was able to prepare a medicinal plant suitable for producing high-quality gardenia tea while reducing the greeniness and bitterness peculiar to medicinal plants.

In addition, in the method for producing gardenia tea of the present invention, the medicinal plant extract of step (5) is preferably based on the total weight of the medicinal plant mixture, pulverized white dandelion 27 to 33 wt%, crushed burdock 36 to 44 wt %, 10 to 15 times (v/w) of water was added to the medicinal plant mixture of 18 to 22% by weight of crushed acacia flowers and 8 to 12% by weight of crushed gardenia seeds, and then 10 to 14 at 90 to 100℃ It can be prepared by extraction for a period of time, and more preferably, based on the total weight of the medicinal plant mixture, crushed white dandelion 30% by weight, crushed burdock 40% by weight, crushed acacia flower 20% by weight, and crushed gardenia seed 10% by weight It can be prepared by adding water 10 to 15 times (v/w) to the mixed% medicinal plant mixture and then extracting at 95° C. for 12 hours. The production of Gardenia tea using the extract of medicinal plants prepared with the above material types, mixing ratios and extraction conditions increases the total phenol and flavonoid content, has excellent antioxidant activity, and has excellent palatability due to its soft flavor. there was.

In addition, in the method for producing gardenia tea of the present invention, step (6) is preferably sprayed with a medicinal plant extract on the pulverized gardenia fruit in a ratio of 0.8 to 1.2: 0.8 to 1.2 (w: v), and then 90 to Evaporation treatment can be performed at 100°C for 2 to 3 minutes, and more preferably, a medicinal plant extract is sprayed on the pulverized gardenia fruit at a ratio of 1:1 (w:v), and then heated at 100°C for 2 to 3 minutes. You can handle it. Heat treatment under the same conditions as described above could be prepared as a gardenia tea having a functional ingredient and antioxidant activity further enhanced while being well harmonized with the medicinal plant extract.

In addition, in the manufacturing method of the gardenia tea of the present invention, the step (7) is preferably dried at 55 to 60°C for 6 to 8 hours and then roasted at 160 to 170°C for 4 to 6 minutes, More preferably, the heat-treated gardenia may be dried for 6 to 8 hours at 55 to 60°C and then roasted at 160 to 170°C for 5 minutes. After drying under the same conditions as described above, the roasting treatment was able to produce gardenia tea with excellent quality and enhanced savory taste and aroma.

The method for producing gardenia tea of the present invention, more specifically

(1) cutting the gardenia fruit and drying the separated gardenia fruit and seeds at 55 to 60° C. for 12 to 16 hours and then pulverizing;

(2) evaporating the white dandelion at 90 to 100°C for 2 to 3 minutes, drying at 55 to 60°C for 12 to 16 hours, then pulverizing;

(3) drying the burdock at 55 to 60°C for 12 to 16 hours, roasting at 160 to 170°C for 4 to 6 minutes and grinding;

(4) pulverizing after drying the acacia flowers at 50 to 55°C for 10 to 14 hours;

(5) Based on the total weight of the medicinal plant mixture, 27 to 33% by weight of crushed white dandelion in step (2), 36 to 44% by weight of crushed burdock in step (3), crushed in step (4) 10 to 15 times (v/w) water was added to the medicinal plant mixture in which 18 to 22% by weight of acacia flowers and 8 to 12% by weight of crushed gardenia seeds in step (1) are mixed, and then 10 to 15 times (v/w) of water is added. Extracting for ~ 14 hours to prepare a medicinal plant extract;

(6) Spray the medicinal plant extract prepared in step (5) on the pulverized gardenia fruit of step (1) at a ratio of 0.8 to 1.2:0.8 to 1.2 (w:v), and then at 90 to 100°C 2 Vaporizing treatment for ~3 minutes; And

(7) It may include the step of drying the gardenia steamed in step (6) for 6 to 8 hours at 55 to 60°C and roasting at 160 to 170°C for 4 to 6 minutes,

More specifically

(1) cutting the gardenia fruit and drying the separated gardenia fruit and seeds at 55 to 60° C. for 12 to 16 hours and then pulverizing;

(2) evaporating the white dandelion at 100°C for 2 to 3 minutes, drying at 55 to 60°C for 12 to 16 hours, and then pulverizing;

(3) drying the burdock at 55 to 60°C for 12 to 16 hours, roasting at 160 to 170°C for 5 minutes and grinding;

(4) pulverizing after drying the acacia flowers at 50 ~ 55 ℃ for 12 hours;

(5) Based on the total weight of the medicinal plant mixture, 30% by weight of crushed white dandelion in step (2), 40% by weight of crushed burdock in step (3), and 20% by weight of crushed acacia flower in step (4) % And 10 to 15 times (v/w) of water to the medicinal plant mixture in which the pulverized gardenia seeds in step (1) are mixed, and then extracted for 12 hours at 95° C. to prepare a medicinal plant extract step;

(6) Spray the medicinal plant extract prepared in step (5) on the pulverized gardenia fruit in step (1) at a ratio of 1:1 (w:v), and then heat-treat for 2 to 3 minutes at 100°C. Step to do; And

(7) It may include the step of roasting the gardenia obtained by the vaporization treatment of step (6) at 55 to 60°C for 6 to 8 hours and then roasting at 160 to 170°C for 5 minutes.

The present invention also provides a gardenia tea manufactured by the above method.

The present invention also provides a method of manufacturing gardenia sweet potato sikhye, characterized in that it is manufactured using the gardenia tea.

The manufacturing method of the gardenia sweet potato sikhye of the present invention, more specifically

(1) preparing a Gardenia tea extract by adding water 15 to 20 times (v/w) to Gardenia tea and then extracting at 85 to 90°C for 20 to 30 minutes;

(2) After mixing malt water and godubap in a weight ratio of 3-4:0.8-1.2:0.8-1.2 to the gardenia tea extract prepared in step (1), saccharify at 50-60℃ for 5-7 hours Manufacturing a;

(3) steaming and crushing after adding the gardenia tea extract prepared in step (1) to the sweet potato; And

(4) adding the mashed sweet potato of the step (3) to the sikhye prepared in step (2) in a ratio of 8.5 to 9.5:0.5 to 1.5 (v:w), and then boiling it for 1 to 2 hours. And

More specifically

(1) preparing a Gardenia tea extract by adding water 15 to 20 times (v/w) to Gardenia tea and then extracting at 85 to 90°C for 20 to 30 minutes;

(2) preparing sikhye by mixing malt water and godubap at a weight ratio of 3.5:1:1 to the gardenia tea extract prepared in step (1) and saccharifying at 50-60° C. for 5-7 hours;

(3) steaming and crushing after adding the gardenia tea extract prepared in step (1) to the sweet potato; And

(4) After adding the mashed sweet potato of the step (3) to the prepared sikhye of the step (2) in a ratio of 9:1 (v:w), boiling for 1 to 2 hours may be included.

Sikhye prepared under the above conditions could be prepared as Sikhye with excellent flavor and sweetness, and the taste and aroma of gardenia and sweet potatoes were well harmonized.

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: Gardenia Produce

(1) The well-selected and washed gardenia fruit was cut into a size of 5 mm or so, and the separated gardenia fruit and seeds were dried at 55 to 60°C for 12 to 16 hours, and then pulverized.

(2) The white dandelion from which leaves and foreign substances were removed was washed, dried, and then evaporated with steam at 100℃ for 2~3 minutes, dried at 55~60℃ for 12~16 hours, and then pulverized.

(3) Burdock was washed well, cut into a size of 5 to 10 mm, dried at 55 to 60°C for 12 to 16 hours, roasted at 160 to 170°C for 5 minutes, and pulverized.

(4) The acacia flowers were dried at 50-55℃ for 12 hours and then pulverized.

(5) Based on the total weight of the medicinal plant mixture, 30% by weight of crushed white dandelion in step (2), 40% by weight of crushed burdock in step (3), and 20% by weight of crushed acacia flower in step (4) % And 10 to 15 times (v/w) of purified water was added to the medicinal plant mixture in which the pulverized gardenia seed in step (1) was mixed, and then refluxed at 95° C. for 12 hours to prepare a medicinal plant extract. .

(6) Spraying the medicinal plant extract prepared in step (5) on the pulverized gardenia fruit of step (1) at a ratio of 1:1 (w:v) and then using steam at 100° C. for 2 to 3 minutes Evaporation treatment was performed.

(7) Gardenia tea was prepared by drying the heat-treated gardenia in step (6) for 6 to 8 hours at 55 to 60°C and roasting at 160 to 170°C for 5 minutes.

Mixing ratio of medicinal plant mixture (wt%) material Manufacturing Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 White dandelion 30 50 20 40 burdock 40 50 30 10 Acacia flower 20 - 20 30 Gardenia 10 - 10 20 licorice - - 10 - Angelica - - 10 -

Comparative example One. Gardenia Produce

(1) The well-selected and washed gardenia fruit was dried at 55 to 60°C for 12 to 16 hours and then pulverized.

(2) Water was added to the steamer, and the pulverized gardenia fruit in step (1) was placed on a steamer tray, and then vapor-heated at 100°C for 2 to 3 minutes.

(3) Gardenia tea was prepared by drying the heat-treated gardenia in step (2) for 6 to 8 hours at 55 to 60°C and roasting at 160 to 170°C for 5 minutes.

Comparative example 2 to 4: Gardenia Produce

Gardenia tea was prepared by the method of Preparation Example 1, but when mixing the medicinal plant mixture in step (5), using a medicinal plant mixture mixed with the materials and mixing ratios of Table 1, to prepare Gardenia tea of Comparative Examples 2 to 4 I did.

Comparative example 5: Gardenia Produce

(1) The well-selected and washed gardenia fruit was cut into a size of 5 mm or so, and the separated gardenia fruit and seeds were dried at 70°C for 8 hours and then pulverized.

(2) The white dandelion from which leaves and foreign substances were removed was washed, dried, and dried at 55~60℃ for 12~16 hours, and then pulverized.

(3) Burdock was washed well, cut into a size of 5-10 mm, dried at 45° C. for 24 hours, roasted at 140° C. for 5 minutes, and pulverized.

(4) Acacia flowers were evaporated for 2 to 3 minutes with steam at 100°C, dried at 50 to 55°C for 12 hours, and then pulverized.

(5) Based on the total weight of the medicinal plant mixture, 30% by weight of crushed white dandelion in step (2), 40% by weight of crushed burdock in step (3), and 20% by weight of crushed acacia flower in step (4) % And 10 to 15 times (v/w) of purified water was added to the medicinal plant mixture in which the pulverized gardenia seed in step (1) was mixed, and then refluxed at 80° C. for 24 hours to prepare a medicinal plant extract. .

(6) Spraying the medicinal plant extract prepared in step (5) on the pulverized gardenia fruit in step (1) at a ratio of 1:1 (w:v) and then vaporizing it with steam at 100°C for 5 minutes I did.

(7) After drying the gardenia obtained by the vaporization treatment of step (6) for 16 hours at 25 to 30° C. and roasting at 190° C. for 3 minutes, gardenia tea was prepared.

Manufacturing example 2. Manufacture of sweet potato sikhye containing gardenia

(1) After 15 to 20 times (v/w) of purified water was added to the prepared gardenia tea in Preparation Example 1, the extract was prepared by extracting at 85 to 90°C for 20 to 30 minutes.

(2) Water equivalent to twice the mixed barley mixed with barley (cover barley: colored barley = 1:1) was prepared and immersed for 18 hours. Soaked barley seeds were cultivated under a temperature in the range of 22±3℃ until germination to an average size of 1.0 cm for 1-2 days. In order to dry the germinated malt with a sprout length of 1 cm, the malt was dried through warm air at 50°C until the moisture content of the malt reached 13% (v/w). The dried malt was pulverized to obtain powdery malt having a size of 0.5 to 2.0 mm. 5 kg of the malt powder obtained above was dissolved in 25 L of warm water and allowed to stand at a temperature of about 30° C. for 4 hours, and then debris was removed with a centrifuge or filter to prepare malt water.

(3) After mixing the gardenia tea extract prepared in step (1), the malt water and godubap prepared in step (2) at a weight ratio of 3.5:1:1, saccharify at 50-60°C for 6 hours to Was prepared.

(4) To the cut sweet potatoes, the gardenia tea extract prepared in step (1) was added and steamed, and then ground in a mixer and crushed.

(5) The mashed sweet potato of the step (4) was added to the sikhye prepared in step (3) in a ratio of 9:1 (v:w), and then boiled for 1 to 2 hours.

Comparative example 5: gardenia sikhye

Sikhye was prepared by the method of Preparation Example 2, but steps (4) and (5) were omitted to prepare gardenia sikhye.

Example One: Gardenia Measurement of total phenolic compound content

The total phenolic compound content was analyzed according to the Folin-Denis method. 3 ml of distilled water was added to 1 ml of the sample solution, 1 ml of Folin &Ciocalteu's phenol reagent was added, and the mixture was mixed in a shaking bath at 27°C. After 5 minutes, _{1 ml of saturated NaCO 3} solution was added, mixed, and allowed to stand at room temperature for 1 hour, and absorbance was measured at 640 nm with a spectrophotometer (UV-1650PC, SHIMADZU). The content of phenolic compounds was quantified after preparing a calibration curve using the concentrations of catechin, tannic acid, and chlorogenic acid.

Total phenol content of gardenia tea sample Total phenol content (mg/kg) Catechin Chlorogenic acid Tannic acid Manufacturing Example 1 43.3±1.6 69.7±2.2 49.3±1.8 Comparative Example 1 21.5±2.1 44.2±2.3 26.4±1.9 Comparative Example 2 32.0±2.2 53.6±4.6 34.1±2.6 Comparative Example 3 26.0±2.7 48.3±4.3 30.2±2.9 Comparative Example 4 34.8±3.1 57.7±5.1 39.2±3.2 Comparative Example 5 37.2±2.0 62.2±2.5 43.2±2.8

The total phenol content of Gardenia tea prepared by the method of Preparation Example 1 and Comparative Examples is shown in Table 2. As can be seen from Table 2, the content of chlorogenic acid was higher than that of catechin and tannic acid. Based on the chlorogenic acid content, the total phenol content of Preparation Example 1 was the highest at 69.7 mg/kg, and Comparative Example 1 was the lowest at 44.2 mg/kg. The content of catechin and tannic acid was also highest in Preparation Example 1 at 43.3 and 49.3 mg/kg, respectively, and Comparative Example 1 was the lowest at 21.5 and 26.4 mg/kg, respectively. Therefore, the gardenia tea prepared by the method of Preparation Example 1 showed the highest total phenol content and was found to be the most preferable.

Example 2: Gardenia Determination of total flavonoid content

1.0 ml of Gardenia tea prepared by the method of Preparation Example 1 and Comparative Examples was taken into a test tube, and 10 ml of diethylen glycol was added and mixed well. Again, 0.1 ml of 1N NaOH was well mixed and reacted in a water bath at 37° C. for 1 hour, and the absorbance was measured at 420 nm. In the blank test, a 50% methanol solution was treated in the same manner instead of the sample solution, and a standard curve was prepared using Narinjin (Sigma Co., USA), and the total flavonoid content was calculated from this.

Total Flavonoid Content of Gardenia Tea sample Total flavonoid content (mg/kg) Manufacturing Example 1 22.2±0.4 Comparative Example 1 11.0±1.2 Comparative Example 2 14.6±0.5 Comparative Example 3 13.0±0.4 Comparative Example 4 16.2±0.3 Comparative Example 5 18.1±0.8

Table 3 shows the total flavonoid content of gardenia tea prepared by the method of Preparation Example 1 and Comparative Examples. As can be seen from Table 3, the total flavonoid content of Preparation Example 1 was the highest at 22.2 mg/kg, and Comparative Example 1 was the lowest at 11 mg/kg. Therefore, the gardenia tea of Preparation Example 1 showed the highest total flavonoid content and was found to be the most preferable.

Example 3: Gardenia DPPH Radical Scavenging ability exam

Antioxidant activity by hydrogen electron donating ability of the gardenia tea prepared by the method of Preparation Example 1 and Comparative Examples was measured. Each sample was dissolved in methanol (or DMSO) solvent, and 900 µl of DPPH solution (100 uM) and 100 µl of each sample were mixed and stirred. The mixed sample was reacted in the dark for 30 minutes, and then absorbance was measured at 517 nm. The hydrogen electron donating ability was averaged by repeating each experiment three times, and then the degree of decrease in absorbance for the control was calculated by the following equation.

An = (A ₀ -A)/A ₀ × 100

An: Antioxidant activity against DPPH radical scavenging activity (%)

A ₀ : Absorbance of DPPH solution without sample added

A: absorbance of the sample with DPPH in the reaction solution

DPPH radical scavenging activity of Gardenia tea sample DPPH radical scavenging ability (%) 156 313 625 1,250 2,500 Manufacturing Example 1 11.7±1.0 25.6±0.7 38.1±0.5 54.5±0.3 72.2±1.2 Comparative Example 1 10.6±0.6 19.5±0.6 30.4±0.5 42.9±0.8 51.5±2.5 Comparative Example 2 11.0±0.6 21.3±0.2 31.9±0.6 44.5±0.8 56.6±1.0 Comparative Example 3 10.7±0.1 20.3±0.3 30.8±0.5 43.6±0.3 54.3±0.8 Comparative Example 4 11.2±0.3 22.6±0.2 33.1±0.2 51.8±1.0 62.8±1.6 Comparative Example 5 11.7±0.4 22.9±0.6 35.1±0.8 52.3±2.0 66.2±1.8

The DPPH radical scavenging activity results of the gardenia tea prepared by the method of Preparation Example 1 and Comparative Examples are shown in Table 4 above. At a concentration of 2500 ppm of Gardenia tea, the DPPH radical scavenging activity of Preparation Example 1 was the highest at 72.2%, and in Comparative Example 1, the lowest at 51.5%. Therefore, it was found that the gardenia tea of Preparation Example 1 showed the highest DPPH radical scavenging activity, and thus the antioxidant activity was the highest.

Example 4: Nitrite of Gardenia Tea Scavenging ability exam

Measurement of the nitrite scavenging activity from the methanol extract of Gardenia tea sample is 1 mM NaNO _{2 in} 20 μl of the sample extract 40 μl and 0.1N HCl (pH 1.2) or 0.2M citrate buffer (citrate buffer, pH 4.2) or 0.2M citrate. The volume was adjusted to 200 μl using 140 μl of a buffer (citrate buffer, pH 6.0). After reacting the reaction solution in a constant temperature water bath at 37°C for 1 hour, 1,000 μL of 2% acetic acid, 1% sulfanilic acid prepared with 30% acetic acid and 1% naphthylamine ( naphthylamine) in a 1:1 ratio, prepared immediately before use) 80 µl is added and mixed well, reacted for 15 minutes at room temperature where light is blocked, and absorbance is measured at 520 nm using the following equation. Was obtained.

N(%) = [1-(A-C)/B] × 100

N: nitrite scavenging ability

A: Absorbance 1 hour after sample addition to 1 mM NaNO ₂

B: 1 mM NaNO ₂ Absorbance

C: control absorbance

Nitrite scavenging ability of Gardenia tea sample Nitrite scavenging ability (%) Manufacturing Example 1 38.2±2.4 Comparative Example 1 16.8±0.8 Comparative Example 2 25.0±0.9 Comparative Example 3 19.0±1.3 Comparative Example 4 28.5±1.0 Comparative Example 5 30.9±0.9

The results of the nitrite scavenging ability of Gardenia tea are shown in Table 5 above. As can be seen in Table 5, the nitrite scavenging activity of Preparation Example 1 was the highest at the concentration of 1000 ppm of the extract, and Comparative Example 1 was the lowest.

Example 5: sensory test of gardenia tea

10 children (8 to 13 years old, 5 men and women each), 10 adolescents (14 to 18 years old, 5 men and women each), 10 women (19 to 64 years old), 10 men (19 to 64 years old), 65 years old Five or more women, five men 65 years or older, and a total of 50 people were subjected to tasting the gardenia tea prepared by the method of Preparation Example 1 and Comparative Examples, and color, aroma, taste, and overall preference were evaluated. The score was scored on a 5-point scale (1 point: very bad, 2 points: bad, 3 points: moderate, 4 points: good, 5 points: very good), and the results are shown in Table 6.

Sensory evaluation of gardenia tea sample color
(Color) incense
(Aroma) flavor
(taste) Overall preference map
(Overall acceptability) Manufacturing Example 1 4.0 4.2 4.1 4.1 Comparative Example 1 3.6 3.2 3.3 3.2 Comparative Example 2 4.0 3.3 3.5 3.3 Comparative Example 3 3.9 3.3 3.3 3.3 Comparative Example 4 4.0 3.6 3.5 3.5 Comparative Example 5 4.0 3.7 3.6 3.6

As a result, as can be seen in Table 6, it was confirmed that the gardenia difference of Preparation Example 1 was generally higher than that of the comparative examples, which was preferred by the evaluators.

Example 6: Sikhye's sensory test

With the sikhye of Preparation Example 2 and Comparative Example 6, a sensory test was performed in the same manner as in Example 5.

Sikhye's sensory evaluation sample color
(Color) incense
(Aroma) flavor
(taste) Overall preference map
(Overall acceptability) Manufacturing Example 2 4.4 4.6 4.5 4.5 Comparative Example 6 4.2 4.3 4.0 4.1

As can be seen from Table 7, the Sikhye of Preparation Example 2 exhibited a higher score in all items than the Sikhye of Comparative Example 6, and thus, it was confirmed that the preference was improved by adding mashed sweet potatoes when preparing Sikhye using gardenia. Could

Although the manufacturing examples and examples of the present invention have been presented above, the present invention is not limited to the above, and various modifications are possible within the scope of the technical spirit of the present invention, and such modifications will fall within the scope of the claims of the present invention.

Claims (5)

(1) cutting the gardenia fruit and drying the separated gardenia fruit and seeds, followed by grinding;
(2) steaming and drying the white dandelion and pulverizing it;
(3) drying the burdock, then roasting and grinding;
(4) pulverizing after drying the acacia flowers;
(5) Based on the total weight of the medicinal plant mixture, 27 to 33% by weight of crushed white dandelion in step (2), 36 to 44% by weight of crushed burdock in step (3), crushed in step (4) Preparing a medicinal plant extract by adding water to the medicinal plant mixture in which 18 to 22% by weight of acacia flowers and 8 to 12% by weight of the pulverized gardenia seeds in the step (1) are mixed, followed by extraction;
(6) spraying the extract of the medicinal plant prepared in step (5) on the pulverized gardenia fruit of step (1), followed by vaporization treatment; And
(7) A method for producing a gardenia tea, characterized in that it comprises the step of drying and roasting the gardenia obtained by the heat treatment of step (6). delete The method of claim 1,
(1) pulverizing after cutting the gardenia fruit and drying the separated gardenia fruit and seeds at 55 to 60° C. for 12 to 16 hours;
(2) evaporating the white dandelion at 90 to 100°C for 2 to 3 minutes, drying at 55 to 60°C for 12 to 16 hours, then pulverizing;
(3) drying the burdock at 55~60℃ for 12~16 hours, roasting at 160~170℃ for 4~6 minutes and grinding;
(4) pulverizing after drying the acacia flowers at 50 to 55°C for 10 to 14 hours;
(5) Based on the total weight of the medicinal plant mixture, 27 to 33% by weight of crushed white dandelion in step (2), 36 to 44% by weight of crushed burdock in step (3), crushed in step (4) 10 to 15 times (v/w) water was added to the medicinal plant mixture in which 18 to 22% by weight of acacia flowers and 8 to 12% by weight of crushed gardenia seeds in step (1) are mixed, and then 10 to 15 times (v/w) of water is added. Extracting for ~ 14 hours to prepare a medicinal plant extract;
(6) Spray the medicinal plant extract prepared in step (5) on the pulverized gardenia fruit of step (1) at a ratio of 0.8 to 1.2:0.8 to 1.2 (w:v), and then at 90 to 100°C 2 Vaporizing treatment for ~3 minutes; And
(7) A method for producing gardenia tea, characterized in that it comprises the step of drying the gardenia (6) heat-treated for 6 to 8 hours at 55 to 60°C and roasting at 160 to 170°C for 4 to 6 minutes . Gardenia tea manufactured by the method of claim 1 or 3. (1) extracting the gardenia tea of claim 4 to prepare a gardenia tea extract;
(2) preparing sikhye by mixing malt water and godubap in the gardenia tea extract prepared in step (1) and saccharifying;
(3) steaming and crushing after adding the gardenia tea extract prepared in step (1) to the sweet potato; And
(4) A method for producing gardenia sweet potato sikhye, characterized in that it comprises the step of boiling after adding the mashed sweet potato of the step (3) to the sikhye prepared in step (2).