KR102432834B1 - Hibiscus syriacus l. agent for food and manufacturing method of the same - Google Patents

Abstract

The present invention relates to a Mugunghwa composition for a food material and a method for manufacturing the same, and more particularly, to a Mugunghwa composition for a food material that can be safely ingested as a food, and a method for manufacturing the same.
Mugunghwa composition manufacturing method according to the present invention comprises the steps of collecting Mugunghwa flowers; removing and washing the calyx and stamens of the collected Mugunghwa flowers to form Mugunghwa raw materials; The step of rapidly cooling the raw material of Mugunghwa to a temperature of -30 ℃ ~ -50 ℃; freeze-drying the quenched Mugunghwa raw material in a vacuum atmosphere; pulverizing the freeze-dried Mugunghwa raw material to produce a freeze-dried powder; and mixing the freeze-dried powder with an aqueous ethanol solution and low-temperature extracting the Mugunghwa extract at 20°C to 50°C.

Description

Mugunghwa composition for food material and manufacturing method thereof

The present invention relates to a Mugunghwa composition for a food material and a method for manufacturing the same, and more particularly, to a Mugunghwa composition for a food material and a method for preparing the same, which can be safely consumed as a food.

Mugunghwa ( Hibiscus syriacus L.) is the national flower that symbolizes Korea, and there are a wide variety of varieties distributed around the world. In Korea, about 150 varieties (Kwon HY, etc. 2017) are cultivated, of which 70 varieties are It is a domestically developed variety (Shin YB & Ha BJ 2016).

Currently, Mugunghwa is mainly cultivated for ornamental purposes, but Mugunghwa has been used not only for ornamental purposes, but also for food and medicinal purposes. The petals of Mugunghwa were thin and used to make tea or alcohol, and the leaves were used as ingredients for herbs or soups. In addition, the stem and root bark of the Mugunghwa tree is called Hibisci Cortex, and it was used as a treatment material for women's dysphagia and boils in oriental medicine. Even in <Donguibogam>, written by Heo Jun in the mid-Joseon Dynasty, the medicinal properties of Mugunghwa were introduced, saying, “It is mild and non-toxic, so it stops intestinal winds and saplings, and it is effective if you drink it decoction when you are thirsty after diarrhea.”

These mugunghwa flowers contain a large amount of flavone components of anthocyanin and flavonoids, and 50% of total flavones are composed of saponarin (Yoo et al. 1996). Research on the functionality of Mugunghwa was conducted on the anti-inflammatory effect of Mugunghwa extract (Lee et al. 2013), the antioxidant activity and osteoclast inhibitory effect of White Mugunghwa flower extract (Lee et al. 2015), the antioxidant activity and blood circulation of the fermented Mugunghwa extract. The research results were published on the improvement effect (Shin & Ha 2016), the anti-inflammatory and whitening effect of Hibisci Cortex, the root of Mugunghwa (Kim 2009), etc. Inhibition of damage has been reported.

Mugunghwa with such high functionality has been used as a food material for a long time, but there is no case of applying Mugunghwa as a food ingredient to food. This is expected to be accomplished (Ministry of Food and Drug Safety Notice No. 2017-168).

Nevertheless, if you look at the previous research on Mugunghwa, most of the research on processing and extraction methods and functionality for use as raw materials for cosmetics.

In this case, an organic solvent is used to extract the active ingredient of Mugunghwa, but since these organic solvents are harmful to the human body, they cannot be used as food.

Currently, there is no research on using Mugunghwa as a food material other than a method for preparing a Mugunghwa extract using a magnetic field tunnel.

Republic of Korea Patent Publication No. 10-2016-0080703 Korean Patent Application No. 10-2019-0000734 Korean Patent Application No. 10-2019-0071247 Korean Patent Application No. 10-2009-0058780

Ministry of Food and Drug Safety Notice No. 2017-168

The present invention has been devised to solve the above-described problems, and an object of the present invention is to provide a composition for food materials that can be safely consumed as food without using an organic solvent, and a method for preparing the same.

Another object of the present invention is to preserve the unique flower color, flavor, and functionality of Mugunghwa as much as possible through low-temperature extraction and low-temperature concentration, so that it can be utilized as a food ingredient beneficial to health as well as the taste and aroma of food, and a method for manufacturing the same. is to provide.

Another object of the present invention is to provide a Mugunghwa composition for food materials that is prepared in various forms such as freeze-dried Mugunghwa flower, Mugunghwa extract, Mugunghwa concentrate, Mugunghwa concentrated powder, etc.

In order to solve the above technical problem, the method for preparing a Mugunghwa composition according to the present invention comprises the steps of collecting Mugunghwa flowers; removing and washing the calyx and stamens of the collected Mugunghwa flowers to form Mugunghwa raw materials; The step of rapidly cooling the raw material of Mugunghwa to a temperature of -30 ℃ ~ -50 ℃; freeze-drying the quenched Mugunghwa raw material in a vacuum atmosphere; pulverizing the freeze-dried Mugunghwa raw material to produce a freeze-dried powder; and mixing the freeze-dried powder with an aqueous ethanol solution and low-temperature extracting the Mugunghwa extract at 20°C to 50°C.

In addition, the low-temperature extraction of the Mugunghwa extract is preferably made by mixing 0.1 to 5 parts by weight of the freeze-dried powder with respect to 100 parts by weight of the ethanol aqueous solution.

In addition, the ethanol concentration of the aqueous ethanol solution is preferably 50 to 80%.

In addition, it is preferable to further mix 0.01 to 0.5 parts by weight of cellulase with respect to 100 parts by weight of the aqueous ethanol solution.

In addition, it is preferable to further include the step of distilling the Mugunghwa extract under reduced pressure at 20°C to 50°C to prepare a Mugunghwa concentrate.

In addition, it is preferable to further include the step of lyophilizing the Mugunghwa concentrate to prepare a concentrated Mugunghwa powder.

In addition, the Mugunghwa flower is preferably a white Mugunghwa flower in which the whole flower is white or a single-core Mugunghwa flower in which the center of the flower is red. In particular, it is preferable to select varieties such as Hiscus syriacus 'Samchulli', Hibiscus syriacus 'Hwanhee', and Gwangmyung ( Hibiscus syriacus 'Kwangmyung'), which are red on a pink or purple background, among the single-core Mugunghwa. .

In addition, it is desirable to contain the collected Mugunghwa flower or raw material of Mugunghwa in an amount of 2 mg/m ² or less for toluene as a residual solvent, 2.0 mg/kg or less for lead as a heavy metal, and 150 mg/kg or less for tin to ensure stability as food. .

The Mugunghwa composition according to the present invention collects Mugunghwa flowers, removes the stamens and sepals of the collected Mugunghwa flowers, and washes them to form Mugunghwa raw materials, and rapidly cooling the Mugunghwa raw materials to a temperature of -30 ° C. to -50 ° C., and quenching. It is characterized in that it is obtained by freeze-drying the raw Mugunghwa raw material in a vacuum atmosphere.

The Mugunghwa composition according to the present invention collects Mugunghwa flowers, removes the stamens and sepals of the collected Mugunghwa flowers, and washes them to form Mugunghwa raw materials, and rapidly cooling the Mugunghwa raw materials to a temperature of -30 ° C. to -50 ° C., and quenching. It is characterized in that it is obtained in powder form by freeze-drying the raw material for Mugunghwa in a vacuum atmosphere, and pulverizing the material for freeze-dried Mugunghwa.

The Mugunghwa composition according to the present invention collects Mugunghwa flowers, removes the stamens and sepals of the collected Mugunghwa flowers, and washes them to form Mugunghwa raw materials, and rapidly cooling the Mugunghwa raw materials to a temperature of -30 ° C. to -50 ° C., and quenching. The dried Mugunghwa raw material is freeze-dried in a vacuum atmosphere, the freeze-dried Mugunghwa raw material is pulverized to produce a freeze-dried powder, and the freeze-dried powder is mixed with an aqueous ethanol solution and extracted at a low temperature at 20°C to 50°C to extract the liquid. It is characterized in that it is formed in the form.

The Mugunghwa composition according to the present invention collects Mugunghwa flowers, removes the stamens and sepals of the collected Mugunghwa flowers, and washes them to form Mugunghwa raw materials, and rapidly cooling the Mugunghwa raw materials to a temperature of -30 ° C. to -50 ° C., and quenching. The dried Mugunghwa raw material is freeze-dried in a vacuum atmosphere, the freeze-dried Mugunghwa raw material is pulverized to produce a freeze-dried powder, and the freeze-dried powder is mixed with an aqueous ethanol solution to extract the Mugunghwa extract at a low temperature at 20 ° C. to 50 ° C. , It is characterized in that the extract is distilled under reduced pressure at 20 ℃ ~ 50 ℃ to form a concentrate.

The Mugunghwa composition according to the present invention collects Mugunghwa flowers, removes the stamens and sepals of the collected Mugunghwa flowers, and washes them to form Mugunghwa raw materials, and rapidly cooling the Mugunghwa raw materials to a temperature of -30 ° C. to -50 ° C., and quenching. The dried Mugunghwa raw material is freeze-dried in a vacuum atmosphere, the freeze-dried Mugunghwa raw material is pulverized to produce a freeze-dried powder, and the freeze-dried powder is mixed with an aqueous ethanol solution to extract the Mugunghwa extract at a low temperature at 20 ° C. to 50 ° C. , The Mugunghwa extract is distilled under reduced pressure at 20° C. to 50° C. to prepare a Mugunghwa concentrate, and the Mugunghwa concentrate is freeze-dried and pulverized to form a powder.

According to the present invention, there is an effect that Mugunghwa can be safely ingested as food.

In particular, through low-temperature extraction and low-temperature concentration, Mugunghwa's unique color, flavor, and functionality are preserved as much as possible, making it possible to use it as a food ingredient beneficial to health as well as the taste and aroma of food.

In addition, it is manufactured in various forms such as freeze-dried Mugunghwa flower, Mugunghwa extract, Mugunghwa concentrate, and Mugunghwa concentrated powder, so it has a wide range of applications as food.

1 shows a procedure for preparing a Mugunghwa composition according to the present invention.

Hereinafter, with reference to the accompanying drawings will be described in detail the manufacturing method of the composition for food materials Mugunghwa according to the present invention.

1 shows a method for preparing a mugunghwa composition according to the present invention. It will be described with reference to this.

(1) Mugunghwa harvesting stage

First, Mugunghwa flowers are collected (S10).

There are about 250 varieties of Mugunghwa in the world, and there are about 200 varieties in Korea. Mugunghwa can be classified according to the color classification. In the case of Baedal-style white rosemary with white flowers, it is known that the content of saponarin, a functional ingredient, is high, so it is attracting attention as a functional material.

In addition, when adding the color and fragrance of Mugunghwa to food, it is effective to select a single-core Mugunghwa with a red center of the flower. It is desirable to select varieties such as Hiscus syriacus 'Samchulli', Hibiscus syriacus 'Hwanhee', and Gwangmyung ( Hibiscus syriacus 'Kwangmyung') among the single-core roses among the single-core Mugunghwa.

Therefore, one or more of the white rhododendron flowers of the Baedal system, which are all white flowers with a high saponarin content, and the single-core rhododendrons, which are red in color and fragrant, are collected.

In addition, the flowers with buds open in the morning when the sun rises, and in the evening, the flowers dry again and fall off.

(2) Residual solvent analysis and heavy metal content confirmation

Next, it is necessary to analyze the residual solvent and check the heavy metal content of the collected Mugunghwa flowers (S20).

Although the collected Mugunghwa flowers are edible by themselves, they are affected by the environment, such as atmospheric conditions and pesticides. etc. should be checked. To ensure safety as a food, the residual solvent toluene should be contained at 2 mg/m ² or less, lead, a heavy metal, at 2.0 mg/kg or less, and tin at 150 mg/kg or less. Harvested Mugunghwa should be tested for the above measurement items and used as a food material only if it is judged appropriate.

(3) Pre-treatment of Mugunghwa flowers

Since the collected Mugunghwa flowers are in an active state, they must be quickly refrigerated and pre-treated within 4 hours (S30). After 4 hours, syneresis occurs in the tissues of Mugunghwa flowers, and the color saturation of Mugunghwa flowers decreases.

To explain the pre-treatment process in detail, the calyx and stamens are removed from the collected Mugunghwa flowers. In general, even edible flowers can cause allergies due to pollen, etc., so it is desirable to remove the stamen and calyx before use.

After removing the stamen and calyx, wash with water and quench at a temperature below -30℃.

In this way, rapid cooling minimizes the size of ice crystals generated during freezing to prevent damage to cell walls of plants, and to increase the resilience of food tissue during thawing.

The quenching temperature is sufficient as long as -30°C or less, but most preferably -40°C.

(4) freeze drying

Mugunghwa raw material rapidly frozen at -30°C or lower is freeze-dried in a vacuum drying method to sublimate ice in a dryer with a vacuum degree of 300 to 0.1 mmHg (S40).

If the raw material of Mugunghwa is dried by hot air rather than freeze-dried, the delicate floral scent unique to Mugunghwa disappears, the volume of petals shrinks and decreases, and the color saturation of Mugunghwa rapidly decreases, resulting in poor quality.

When Mugunghwa is dried using the freeze-drying method, there is no shrinkage as in other drying methods, and because the ice crystals are sublimated, there is no movement of water-soluble components in the food and no surface hardening.

In addition, in the case of freeze-dried Mugunghwa, since it is in a porous state in which only moisture in the tissue is missing, hydration restoration is good when the Mugunghwa composition is prepared as tea. When the freeze-drying method is used, almost no chemical change occurs during drying, so the color, taste, vitamins, and fragrance of Mugunghwa itself are well preserved. In addition, since all the moisture in the flower is evaporated, it is easy to store at room temperature.

(5) Low-temperature extraction of Mugunghwa extract

For extraction of Mugunghwa extract, freeze-dried Mugunghwa raw material is ground and passed through an 18 mesh test sieve (1.0mm) and stored as a powder at room temperature.

This freeze-dried powder is mixed with an aqueous ethanol solution to extract the Mugunghwa extract at a low temperature of 20-50 °C (S50).

The ethanol aqueous solution and the freeze-dried powder are mixed in a mixing ratio of 0.1 to 5 parts by weight of the freeze-dried powder with respect to 100 parts by weight of the ethanol aqueous solution.

In this way, the ethanol aqueous solution and the freeze-dried powder are mixed and extracted using a shaking incubator at 20-50° C., more preferably 30-40° C. at a stirring speed of 90-120 rpm, for 3-5 hours.

If Mugunghwa is extracted with this low-temperature extraction method, the loss of physiologically active substances that occur during high-temperature extraction can be prevented. In order to extract high antioxidant and physiologically active components of Mugunghwa, the temperature should be set below 50°C. Below 30°C, the efficiency of extracting Mugunghwa decreases.

Here, the ethanol concentration of the aqueous ethanol solution is preferably 50 to 80%.

As the amount of ethanol added increases, antioxidant activity and color are increased, but the polyphenol content is somewhat decreased. Therefore, it is preferable that the addition ratio of water and ethanol is 4:6. In particular, when preparing the extract using the red cultivar Mugunghwa, it is effective to set the addition ratio of water and ethanol to 3:7 in order to enhance the color of the extract.

It is more preferable to further mix 0.01 to 0.5 parts by weight of cellulase with respect to 100 parts by weight of the ethanol aqueous solution.

By adding cellulase, it is possible to increase the extraction yield and lower the viscosity of the extract (liquid phase). Cellulase enzyme is a factor that breaks down plant cell walls, and depending on the variety of Mugunghwa, the enzyme can be added to extract Mugunghwa.

After extracting Mugunghwa under these conditions, the Mugunghwa extract (liquid) is filtered using filter paper and a reduced pressure concentrator.

(6) Concentration of Mugunghwa Extract

In order to reduce the volume of the Mugunghwa extract and increase the storage property, the Mugunghwa concentrate can be prepared at a low temperature through a reduced pressure concentration process (S60).

In order to concentrate the Mugunghwa extract, the temperature of the thermostatic water tank is set to 20~50℃ using a rotary vacuum concentrator, and the solution dissolved in the solute is distilled to concentrate the Mugunghwa extract.

When the Mugunghwa extract is heated at a high temperature, the redness is lowered and functionality such as antioxidant activity is also lowered.

The ethanol component remaining in the Mugunghwa extract is completely removed through distillation under reduced pressure, and the moisture content can be adjusted as needed.

A concentrated solution is prepared by concentrating the final volume to 1/20 or less through a reduced pressure concentration process.

(7) Mugunghwa Concentrated Powder

In addition to being able to add to various foods in the form of Mugunghwa concentrate, the concentrate can be freeze-dried again and pulverized to be added to food according to the shape or use of the food (S70).

The freeze-drying method is the same as described above. That is, the Mugunghwa concentrate is freeze-dried in a vacuum drying method to sublimate ice in a dryer with a vacuum degree of 300 to 0.1 mmHg.

The Mugunghwa composition prepared through the above process can be used by adding it to various foods.

1) Freeze-dried Mugunghwa flower (raw material of Mugunghwa)

Freeze-dried Mugunghwa flowers can be used as tea for leaching. Because it is manufactured by freeze-drying, the subtle fragrance of Mugunghwa can be preserved as it is, and in the case of freeze-drying, the volume does not decrease, so it can give food a proper sense of volume. It can give a texture similar to freshly boiled seaweed. Mugunghwa can be processed into a tea bag and used as a flower tea, or blended with various ingredients to enjoy the taste and aroma of Mugunghwa.

2) Mugunghwa extract or Mugunghwa concentrate

When Mugunghwa extract or Mugunghwa concentrate is added to food, it is possible to provide functionality to food by containing a large amount of high polyphenol as well as optimal color and flavor through the above processing method. By adding Mugunghwa extract or Mugunghwa concentrate to various beverages, you can enjoy the taste and aroma of Mugunghwa, and by adding it to alcoholic beverages such as makgeolli, Cheongju, and beer, you can make various Mugunghwa drinks.

3) Mugunghwa freeze-dried powder or Mugunghwa concentrated powder

When freeze-dried powder or concentrated Mugunghwa powder is added to food, high value-added food can be developed by giving the color, flavor and functionality of Mugunghwa. In the case of freeze-dried powder or concentrated powder, it is easy to add to solid foods, and it can be added to confectionery, bakery products, rice cake or Korean confectionery, etc. to produce Mugunghwa food.

<Experimental Example 1> Quality characteristics of Mugunghwa extract with different extraction temperature, extraction time, and extraction solvent

After collecting Mugunghwa flowers of Gwangmyeong variety, removing stamens and sepals, washing with water, quenching at -40°C, freeze-drying, and pulverizing to prepare a Mugunghwa solution by adding 0.5g of freeze-dried Mugunghwa powder to 99.5ml of aqueous ethanol solution, The chromaticity a (redness), chromaticity b (yellowness), pH, and sugar content of the Mugunghwa extract were measured by varying the extraction temperature, extraction time, and extraction solvent.

1) Chromaticity measurement

After preparing the Mugunghwa extract by varying the extraction temperature, extraction time, and extraction solvent, put the Mugunghwa extract (liquid) in a Petri dish to a height of 1 cm, and then measure the surface of the Petri dish with a colorimeter (Color different meter, Colormeter CR-200, Minolta, Co. .

2) pH, sugar content, moisture measurement

After preparing the Mugunghwa extract by varying the extraction temperature, extraction time, and extraction solvent, the pH was measured by repeating the extraction sample in a test tube three times with a pH measuring instrument (F-51, HORIBA, Japan), and showing the average value.

Sugar content was measured repeatedly three times using a saccharimeter (Pocket Pal-1, ATAGO, Japan) of the extracted sample, and the average value was expressed and expressed as Brix%.

3) Experimental results

As a result of examining the quality characteristics of Mugunghwa extract by changing the extraction temperature, extraction time, and extraction solvent after freeze-drying Mugunghwa flower, in the case of Mugunghwa extract extracted with hot water at 15°C intervals at 40~100℃ for 20 minutes, sugar content and pH were significant between samples. Although there was no significant difference in chromaticity, in the case of redness, it showed a tendency to increase as the temperature increased, and in the case of yellowness, it increased up to 95℃ and decreased again at 100℃.

In the case of the Mugunghwa extract extracted with hot water by varying the extraction time to 5, 10, 20, 40, and 60 minutes, the redness decreased and the yellowness increased as the heating time increased, and there was no significant difference in sugar content and pH.

As a result of preparing the Mugunghwa extract at 0%, 20%, 40%, 60%, and 80% by varying the ethanol content in the extraction solvent, as the alcohol content increases, the redness increases and the yellowness decreases, giving the characteristic red color of Gwangmyeong. It was extracted closer, and the sugar content also showed a tendency to increase as the alcohol content increased.

2 to 5 show the results of the quality characteristics of the Mugunghwa extract at different extraction temperature, extraction time, and extraction solvent.

Specifically, Figure 2 is a graph showing the value of the redness (color value a) of the Mugunghwa extract for each extraction condition. As the extraction time increased, the redness of the Mugunghwa extract showed a tendency to decrease, and as the extraction temperature increased, the redness was increased slightly. As a result of examining the redness of the Mugunghwa extract by changing the extraction solvent, it can be seen that the redness appears higher as the amount of ethanol added increases compared to the water (0%) extraction.

3 is a graph showing the value of the yellowness (color value b) of the Mugunghwa extract for each extraction condition. As the extraction time increased, the yellowness of the Mugunghwa extract showed a tendency to increase, and as the extraction temperature increased, the yellowness also increased, but at 100 °C, the yellowness decreased again. As a result of examining the yellowness of the Mugunghwa extract by changing the extraction solvent, the yellowness of the water (0%) extract was the highest, and it can be seen that the yellowness decreased and the blueness increased as the amount of ethanol added increased.

4 is a graph showing the sugar contents of the Mugunghwa extract by extraction conditions. When the sugar content of the Mugunghwa extract was measured by using water as a solvent and the extraction time and extraction temperature were varied, the sugar content was hardly detected, but the extraction solvent As a result of examining the sugar content of the Mugunghwa extract by changing .

5 is a graph showing the pH of the Mugunghwa extract for each extraction condition. When the extraction time increased, the pH of the Mugunghwa extract did not show a significant difference. When the extraction was performed at ℃, the pH was slightly higher, but there was no significant difference. As a result of examining the pH of the Mugunghwa extract by changing the extraction solvent, the pH of the Mugunghwa extract using a solvent with a high amount of ethanol was higher than that of the water (0%) extract, but there was no significant difference according to the amount of ethanol added. .

<Experimental Example 2> Antioxidant activity of Mugunghwa extract according to the extraction solvent

In order to examine the antioxidant activity of Mugunghwa extract due to the difference in extraction solvents, Mugunghwa extracts were prepared with different extraction solvents and DPPH free radical scavenging activity was tested.

1) Measurement of DPPH free radical scavenging activity

The scavenging effect on DPPH (1,1-diphenyl-2-picrylhydrazyl) free radicals of Mugunghwa extract prepared by using different extraction solvents was measured according to the Blois (1958) method. After adding 300 μl of DPPH solution (1.5×10 ^-4 ) to 900 μl of the sample, and reacting for 30 minutes in a dark place without light, absorbance was measured at 517 nm using a spectrophotometer. Antioxidant activity refers to the function of preventing diseases and aging by donating electrons to active radicals to eliminate active radicals in the human body. Measurement of DPPH free radical scavenging activity is an experimental method that can test the antioxidant ability of food. Assay for activity.

2) Experiment result

As a result of measuring DPPH free radical scavenging activity by preparing Mugunghwa extract at 0%, 20%, 40%, 60%, and 80% by varying the ethanol content in the extraction solvent, DPPH free radical scavenging as the ethanol content of the solvent increases Activity also showed a tendency to increase.

Figure 6 shows the antioxidant activity (DPPH free radical scavenging activity) of Mugunghwa extract according to the extraction solvent.

6, the DPPH free radical scavenging activity of the solvent of the 80% ethanol extract was the highest at 55.31%, followed by the 60% ethanol extract 51.11%, the 40% ethanol extract 48.89%, and the 20% solvent extract. It was measured to be 46.91%, and it can be seen that the DPPH free radical scavenging activity of the water extract (0%) was measured to be the lowest at 31.85%.

<Experimental Example 3> Total polyphenol content of Mugunghwa extract according to the extraction solvent

To investigate the change in the total polyphenol content of the Mugunghwa extract due to the difference in the extraction solvent, the Mugunghwa extract was prepared with different extraction solvents and the total polyphenol content was measured.

7 shows the total polyphenol content of Mugunghwa extract according to the extraction solvent.

7, it can be seen that the total polyphenol content of the water extract (0%) was measured to be 135.01 mg GAE/g, and the total polyphenol increased slightly as the amount of ethanol added to the solvent increased. It can be seen that the total polyphenol content of the 60% ethanol addition group was 147.58 mg GAE/g, but the 80% addition group was measured as 127.71 mg GAE/g, which was lower than the 0% addition group.

1) Total polyphenol content

Polyphenol is a change in a part of glucose produced in the process of photosynthesis of plants. It is a compound with two or more hydroxyl groups in the phenol group and has antioxidant activity. The polyphenol content was measured according to the method of Swain & Hills (1959) applying the Folin-Denis phenol method. 2400 μl of distilled water and 150 μl of 2N FCR (Folin-Ciocalteu Reagent) were added to 150 μl of Mugunghwa extract prepared by using different extraction solvents, followed by reaction for 3 minutes. 300 μl of 1N sodium carbonate (Na ₂ CO ₃ ) was added to the reaction solution, reacted in a dark place for 2 hours, and absorbance was measured at 725 nm. After preparing a calibration curve using gallic acid as a standard material, the total polyphenol content was repeated three times with gallic acid (mg GAE/g).

2) Experiment result

As a result of analyzing the total polyphenol content by preparing Mugunghwa extract at 0%, 20%, 40%, 60%, and 80% by varying the ethanol content in the extraction solvent, the polyphenol content increased up to the 60% alcohol-added group. The content showed a tendency to increase, but the polyphenol content was lower than that of 0% in the 80% addition group.

Summarizing the above experimental results, therefore, when preparing Mugunghwa extract with different ethanol content, extracting Mugunghwa using 60~70% ethanol aqueous solution considering the polyphenol content can increase antioxidant activity and total polyphenol content. It is presumed to be a condition

Claims (9)

The step of collecting single-core Mugunghwa flowers with a red center of the flower in an open state,
removing the stamens and calyxes of the collected Mugunghwa flowers, washing them, and forming Mugunghwa raw materials;
The step of rapidly cooling the Mugunghwa raw material within 4 hours after collecting it in an open state at a temperature of -30°C to -50°C,
Freeze-drying the quenched Mugunghwa raw material in a vacuum atmosphere;
pulverizing the freeze-dried raw material of Mugunghwa to produce a freeze-dried powder; and
Mixing the freeze-dried powder with an aqueous ethanol solution and extracting at a low temperature at 20°C to 50°C to obtain a Mugunghwa extract.
delete The method according to claim 1, wherein after the low-temperature extraction, the step of distilling the Mugunghwa extract under reduced pressure at 20°C to 50°C is further performed to obtain a Mugunghwa concentrate.
[Claim 4] The method according to claim 3, further comprising lyophilizing and pulverizing the Mugunghwa concentrate to obtain a concentrated Mugunghwa powder.
The single-core Mugunghwa flower with a red center of the flower is collected in an open state.
The stamens and calyxes of the collected Mugunghwa flowers are removed, washed, and rapidly cooled within 4 hours after collection in the open state at a temperature of -30°C to -50°C,
Mugunghwa composition for food materials obtained by freeze-drying in a vacuum atmosphere after the rapid cooling, and using freeze-dried Mugunghwa flowers for leaching tea.
The single-core Mugunghwa flower with a red center of the flower is collected in an open state.
The stamens and calyxes of the collected Mugunghwa flowers are removed, washed, and rapidly cooled within 4 hours after collection in the open state at a temperature of -30°C to -50°C,
Mugunghwa composition for food materials using freeze-dried powder of Mugunghwa obtained by freeze-drying and pulverizing in a vacuum atmosphere after the rapid cooling in a solid food selected from confectionery, bakery, or rice cake or Korean confectionery.
The single-core Mugunghwa flower with a red center of the flower is collected in an open state.
The stamens and calyxes of the collected Mugunghwa flowers are removed, washed, and rapidly cooled within 4 hours after collection in the open state at a temperature of -30°C to -50°C,
After the rapid cooling, freeze-dried in a vacuum atmosphere and pulverized to produce a freeze-dried powder,
Mugunghwa composition for food materials obtained by mixing the freeze-dried powder with an aqueous ethanol solution and extracting it at a low temperature at 20°C to 50°C, using the Mugunghwa extract as a liquor.
The single-core Mugunghwa flower with a red center of the flower is collected in an open state.
The stamens and calyxes of the collected Mugunghwa flowers are removed, washed, and rapidly cooled within 4 hours after collection in the open state at a temperature of -30°C to -50°C,
After the rapid cooling, freeze-dried in a vacuum atmosphere and pulverized to produce a freeze-dried powder,
Mixing the freeze-dried powder with an aqueous ethanol solution and extracting the Mugunghwa extract at a low temperature at 20°C to 50°C,
Mugunghwa composition for food materials obtained by distilling the low-temperature-extracted Mugunghwa extract at 20°C to 50°C under reduced pressure, using the Mugunghwa concentrate as a liquor.
The single-core Mugunghwa flower with a red center of the flower is collected in an open state.
The stamens and calyxes of the collected Mugunghwa flowers are removed, washed, and rapidly cooled within 4 hours after collection in the open state at a temperature of -30°C to -50°C,
After the rapid cooling, freeze-dried in a vacuum atmosphere and pulverized to produce a freeze-dried powder,
Mixing the freeze-dried powder with an aqueous ethanol solution and extracting the Mugunghwa extract at a low temperature at 20°C to 50°C,
Mugunghwa composition for food materials using the concentrated Mugunghwa powder obtained by freeze-drying and pulverizing the Mugunghwa concentrate prepared by distilling the low-temperature extracted Mugunghwa extract under reduced pressure at 20°C to 50°C for solid foods selected from confectionery, bakery products, or rice cakes or Korean confectionery. .

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