KR102501393B1 - Method for producing Cola Nut Extract with high customer satisfaction and improved functionality - Google Patents

Abstract

The present invention provides a method for preparing a kola nut extract, wherein the unpleasant taste, bitter taste, astringent taste, and the like of a kola nut extract are inhibited, so that the kola nut extract has high consumer satisfaction and can be easily used for preparing beverage and, at the same time, an active ingredient contained in kola nut can be effectively extracted to obtain an extract having improved functionality. According to the present invention, the method comprises: an aging step (a) of mixing dried kola nut powder with malt water and raising the temperature to 45 to 55 ℃ to age the mixture while maintaining the temperature for 2 to 4 hours; an extraction step (b) of extracting the mixture of the malt water and Kola nut powder subjected to aging at 90 to 100 ℃ for 1 to 3 hours; and a filtration step (c) of cooling the mixture at room temperature and then removing floating matters.

Description

Method for producing Cola Nut Extract with high customer satisfaction and improved functionality}

The present invention relates to a method for producing a kola nut extract, which can be easily manufactured into a beverage by improving the physical properties of a kola nut extract, which is difficult to manufacture due to its unpleasant taste and aroma, so that the extract has high consumer satisfaction. In addition, it relates to a method for preparing an extract having enhanced functionality due to a high content of active ingredients.

Cola Nut is a fruit of the cola tree that grows in Central and West Africa. It is about 5 cm in size and looks like a chestnut. It contains about 2-3% of caffeine and 1-2% of theobromine, It contains inorganic nutrients such as magnesium and calcium.

Such kola nuts have various effects such as promoting metabolism, enhancing stamina, relieving stress, reducing weight, migraine, antibacterial activity, and preventing prostate cancer. A study published in the Journal of Biosciences and Medicines showed that kola nut extract inhibited the growth of harmful bacteria.

In addition, phytoestrogens in kola nuts improve prostate cancer. Studies have shown that kola nuts promote prostate cancer cell death.

Such a form of use of cola nuts is to consume them directly like nuts or prepare an extract and prepare them as a beverage. For example, Korean Patent Publication No. 10-2022-0090184 discloses a jelly type As a health food, Korean Patent Publication No. 10-2020-0002118 discloses a puffed snack using cola nuts.

However, when a beverage is prepared using the kola nut extract, there is a problem in that the kola nut extract has an unpleasant odor or a strong bitter and astringent taste, making it difficult to prepare the beverage.

1. Korean Patent Publication No. 10-2022-0090184 2. Korean Patent Publication No. 10-2020-0002118

Therefore, the problem to be solved by the present invention is to suppress unpleasant odor, bitter taste, astringent taste, etc. to produce a kola nut extract that is easy to manufacture beverages with high customer satisfaction, while at the same time efficiently extracting active ingredients containing kola nuts to improve its functionality It is to provide a method for producing a cola nut extract capable of obtaining an extract.

In order to achieve the above object, the present invention

(a) a maturing step of mixing dried kola nut powder with malt water, heating it to 45 to 55 ° C, and then maintaining it for 2 to 4 hours;

(b) an extraction step of extracting a mixture of aged malt water and cola nut powder at 90 to 100° C. for 1 to 3 hours; and

(c) It provides a method for producing a kola nut extract, characterized in that it comprises a filtration step of removing suspended matter after cooling to room temperature.

As described above, in the extract manufacturing method according to the present invention, the aging step may be performed by adding the kola nut powder collected in step (c) to the mixture in step (a).

In the extract manufacturing method according to the present invention as described above, the cola nut powder is powdered using cola nuts treated for 5 to 10 minutes in a microwave with a frequency of 2,200 to 2,400 MHz and an output of 600 to 800 watts. it could be

In the method for preparing the extract according to the present invention as described above, the kola nut powder is mixed with a dough of rice bran powder, water and lime juice in a weight ratio of 2:0.8:0.2 to wrap the kola nut, and then mixed at room temperature in a range of 1 to 10 It may be powdered using kola nuts aged for 2 hours.

In the extract manufacturing method according to the present invention as described above, the microwave treatment and rice bran dough aging may be performed alternately.

As described above, the extract prepared according to the present invention suppresses unpleasant odor, bitter taste, astringent taste, etc., and can satisfy consumer preference, so it is easy to prepare beverages, and also efficiently extracts the active ingredients of cola nuts to relieve stress and stamina Functionalities such as enhancement and fatigue recovery can be enhanced to provide a very excellent health functional beverage.

Hereinafter, specific details for carrying out the present invention will be described.

The present invention produces a cola nut extract that is easy to prepare beverages because of suppression of unpleasant odor, bitter taste, astringent taste, etc. and high consumer satisfaction, and at the same time efficiently extracts active ingredients containing cola nuts to obtain an extract with improved functionality. As for providing a method for producing kola nut extract,

(a) a maturing step of mixing dried kola nut powder with malt water, heating it to 45 to 55 ° C, and then maintaining it for 2 to 4 hours;

(b) an extraction step of extracting a mixture of aged malt water and cola nut powder at 90 to 100° C. for 1 to 3 hours; and

(c) It provides a method for producing a kola nut extract, characterized in that it comprises a filtration step of removing suspended matter after cooling to room temperature.

In the present invention as described above, the malt water can be used without particular limitation as long as it is used when manufacturing Sikhye, for example, put malt in a cloth, etc., soak it in water, and then knead the cloth so that immaculate water comes out. When it comes out enough, leave it to settle down, and then clear water from the upper layer is obtained to prepare malt water.

When preparing such malt water, it is preferable to use purified water as the water, and then a step of mixing dried kola nut powder with the prepared malt water and aging is performed.

The aging is a process of saccharifying starch mixed in cola nut powder with malt water. Through this process, unpleasant aroma and taste are removed from the extract and the sweetness is naturally improved without other sweeteners, thereby increasing consumer satisfaction of the extract. The aging step also affects the efficient extraction of active ingredients.

For aging, the mixing ratio of malt water and cola nuts is not particularly limited, but as a result of various tests of the present inventors, it is preferable that the amount of cola nuts is 50 to 75 parts by weight based on 100 parts by weight of malt water. It is completed by holding this for 2 to 4 hours.

After the aging is completed, the malt water and kola nuts are heated to extract the kola nut components. This extraction can be used without particular limitation as long as it is a method known as conventional hot water extraction, and the present invention extracts various test results from 90 to It is preferable to carry out at 100 degreeC for 1 to 3 hours.

After the above-described extraction is completed, the preparation of the extract according to the present invention is completed by filtration to remove suspended matter such as cola nut powder.

In addition, in the present invention, in order to improve customer satisfaction and increase extraction efficiency, the kola nut powder separated in the filtration step can be added to the mixture of malt water and kola nut powder in the above-described aging step, and then aging can be performed, which is a continuous process. preferably made

In this way, when the kola nut powder gelatinized by heating in the extraction step is added and aged, the sweetness of the extract can be further improved, and the efficiency of extracting the active ingredient can be further improved.

Next, in order to further enhance the effect of achieving the object of the present invention, the present invention pre-treats the cola nuts before making them into powder. This pre-treatment method includes microwave treatment, rice bran dough aging treatment, microwave treatment and rice bran dough aging treatment It is a mixed process without distinction.

First, microwave treatment is to treat cola nuts with microwaves with a frequency of 2,200 to 2,400 MHz and an output of 600 to 800 watts for 5 to 10 minutes, which can be performed using equipment such as a microwave oven, and rice bran dough aging treatment is a mixture of rice bran powder, water and lime juice in a ratio of 2:0.8:0.2 parts by weight, mixed to wrap kola nuts, and then aged for 1 to 2 hours at room temperature. It means kneading or rice bran kneading and then microwave treatment.

In addition, in the present invention, in order to increase the efficiency of microwave treatment, microwave treatment can be performed by mixing fresh undried ginger and licorice with kola nuts, and the mixing ratio is not particularly limited, but each ginger and licorice are mixed by the same weight as kola nuts. is to do

Microwave treatment and rice bran dough aging treatment as described above were completed after continuous research by the present inventors on improving the flavor of the extract and improving the extraction efficiency, and the conditions were also determined after various tests.

Next, the present invention according to the present invention will be described in detail through examples and test examples, but the present invention is not limited by these examples and test examples.

< Example 1: preparation of the extract according to the present invention>

60 parts by weight of kola nut powder was added to 100 parts by weight of malt prepared using purified water, heated to 50 ° C, and then aged while maintaining it for 3 hours.

Subsequently, the mixture of the aged malt water and kola nut powder was heated to 95° C. for extraction for 2 hours, cooled to room temperature, and the suspension was removed to prepare a kola nut extract.

< Example 2: preparation of the extract according to the present invention>

Same as Example 1, except that the kola nut powder separated after extraction in Example 1 is added to the aging step.

< Example 3: preparation of the extract according to the present invention>

Same as Example 1, but with a difference in that the kola nuts for preparing kola nut powder were treated for 7 minutes with a microwave with a frequency of 2,200 to 2,400 MHz and an output of 600 to 800 watts.

< Example 4: preparation of the extract according to the present invention>

Same as Example 3, but with the difference that fresh ginger and licorice of the same weight as kola nuts were added during microwave treatment.

< Example 5: preparation of the extract according to the present invention>

The same as in Example 1, but the kola nut rice bran dough aging treatment for producing kola nut powder was mixed to wrap the kola nut with a mixture of rice bran powder, water and lime juice in a ratio of 2:0.8:0.2 parts by weight, then room temperature There is a difference in that it is aged for 1 to 2 hours in

< Example 6: preparation of the extract according to the present invention>

It is the same as in Example 1, but there is a difference in that kola nuts, which were subjected to Example 5 after Example 3, were used.

< Example 7: preparation of the extract according to the present invention>

It is the same as in Example 1, but there is a difference in that kola nuts, which were subjected to Example 3 after Example 5, were used.

< comparative example 1: Preparation of extracts according to conventional methods>

60 parts by weight of kola nut powder was added to 100 parts by weight of purified water, heated to 95° C. for 2 hours, cooled to room temperature, and suspended matter was removed to prepare a kola nut extract.

< test example 1: sensory test>

A sensory test was performed using the extracts of Examples and Comparative Examples, and the results are shown in Table 1. The sensory test was performed by a panel of 20 people (10 males and females) who had been engaged in the food-related field for more than 3 years by a 9-point scale method. As measured, the numerical value for each item is obtained by dividing the sum of the scores given by the panel by the number of panels and then rounding it to two decimal places. The higher the numerical value, the better the sensory quality.

taste incense preference Example 1 7.1 7.2 7.1 Example 2 7.4 7.6 7.5 Example 3 8.2 8.4 8.2 Example 4 8.4 8.7 8.6 Example 5 8.2 8.3 8.1 Example 6 8.9 8.9 8.9 Example 7 8.9 8.9 8.9 Comparative Example 1 3.8 6.5 4.2

Looking at the results of Table 1, the extract prepared according to the present invention showed significantly higher results than the comparative example in all of taste, aroma, and preference. showed better results.

< test example 2: Mental Efficacy test for fatigue recovery >

1. Samples and test animals

The extracts prepared in Examples and Comparative Examples were used as samples, and 5-week-old male Rat (Wistar) and 6-week-old male mouse (Hairless) were used as test animals.

In the animal test, the control group was bred with AIN-93G as a basic diet, and the test group was bred with AIN-93G mixed with each test sample.

2. Test method

It consisted of a non-stress control group, a stress control group, and a stress [test group 1, test group 2, test group 3, test group 4, test group 5, test group 6, test group 7, control group 1), and each group had 10 One mouse was used. The test device used a cage as a restraint stress, and the test diet was a modified diet based on the composition of AIN-93G, which was raised for 4 weeks in a free-feeding method.

The non-stressed control group means that they were raised comfortably while feeding the test diet without restraint stress, and the stressed control group means that they were restrained using a restraint cage for 3 hours before sacrifice after raising them on the test diet.

Test groups 1 to 7 and control group 1 are the same as the stress control group, but there is a difference in that the extracts of Examples and Comparative Examples were included in the test diet.

Cortisol, glucose, lactic acid, creatine phosphokinase in the blood as biomarkers to evaluate the fatigue recovery effect by collecting samples (serum or plasma, etc.) after sacrifice after anesthesia ) and the like were measured.

3. Results

The amounts of cortisol, creatine phosphokinase and glucose in the blood were compared and shown in Table 2 below.

non-stress
control group stress
control group test group 1 test group 2 test group 3 test group 4 test group 5 test group 6 test group 7 comparator group 1 cortisol
(μg/dl) 4.11
±1.22 43.22±1.25 22.12±1.28 19.85
±1.12 17.28
±1.02 16.01
±1.37 17.56±1.44 15.21
±1.02 15.12±1.21 34.12±1.27 Creatine
phosphokinase
(mU/mL) 42.39
±3.24 98.41
±3.12 62.02
±3.57 54.13
±3.35 52.19
±3.21 50.53
±3.27 52.02
±3.88 48.97
±3.32 49.07
±3.45 80.29
±3.03 glucose
(mg/dl) 97.28
±15.12 161.28
±12.82 101.25
±12.23 94.35
±13.12 91.78
±11.78 89.26
±12.54 91.25
±11.71 83.95
±12.28 84.12
±10.12 124.59
±12.42

As shown in Table 2, the amounts of cortisol, creatine phosphokinase, and glucose were decreased in all of the test groups rather than the stress control group, and test groups 1 to 7 using the composition according to the present invention It was confirmed that the comparative composition showed a superior effect than Comparative Bacteria 1.

< test example 3: physical Efficacy test for fatigue recovery >

1. Samples and test animals

The extracts prepared in Examples and Comparative Examples were used as samples, and 5-week-old male Rat (Wistar) and 6-week-old male mouse (Hairless) were used as test animals.

In the animal test, the control group was bred with AIN-93G as a basic diet, and the test group was bred with AIN-93G mixed with each test sample.

2. Test method

It consists of a non-stress control group, a stress control group, and a stress [test group 1, test group 2, test group 3, test group 4, test group 5, test group 6, test group 7, control group 1), and 10 animals in each group mouse was used.

The test device used a swimming exercise load, and the test diet was a modified diet based on the composition of AIN-93G, and was reared for 4 weeks in the free-feeding method.

In the exercise load test, after hanging a weight of 5% of the body weight on the tail, entering the constant temperature water bath, and recording the total swimming time immediately after the determination of exhaustion (death). Immediately after exhaustion, they were sacrificed and samples (serum or plasma, etc.) were collected.

In order to evaluate the fatigue recovery effect, the duration of exercise and the amount of lactic acid in the blood as a biomarker were measured.

3. Results

Swimming time until exhaustion of mice of non-stress control group, stress control group, and stress [test group 1, test group 2, test group 3, test group 4, test group 5, test group 6, test group 7, control group 1) groups And the amount of lactic acid in the blood was measured, and the results are shown in Table 3 below.

non-stress
control group stress
control group test group 1 test group 2 test group 3 test group 4 test group 5 test group 6 test group 7 comparator group 1 swimming
hour
(minute) 47.71
±9.12 22.63
±7.14 54.72
±7.39 57.23
±5.89 59.29
±9.28 61.42
±10.2 58.79
±8.15 63.50
±7.33 64.12
±7.04 40.78
±5.20 lactic acid
(mmol/ℓ) 2.18
±0.15 5.84
±0.25 2.15
±0.14 1.98
±0.17 1.65
±0.27 1.61
±0.31 1.71
±0.35 1.22
±0.09 1.23
±0.08 3.57
±0.24

As shown in Table 3, in the case of swimming time, the stress control group significantly decreased than the non-stress control group, but all of the test groups using the extract according to the present invention showed a more increased swimming time than the non-stress control group, all of which helped improve stamina. It was found that the composition according to the present invention showed superior results to the composition of the comparative example, and it was also found that it was remarkably excellent in stamina enhancement.

In addition, the amount of lactic acid was decreased in all of the test groups rather than the stress control group, and it was confirmed that test groups 1 to 7 using the extract according to the present invention showed a superior effect than Comparative Example 1 using the comparative extract.

As described above, the extract prepared according to the present invention suppresses unpleasant odor, bitter taste, astringent taste, etc., and can satisfy consumer preference, making it easy to prepare beverages, and also relieves stress by efficiently extracting the active ingredients of cola nuts Functionalities such as , stamina enhancement, fatigue recovery, etc. are improved, so that a very excellent health functional beverage can be provided.

Claims (7)

(a) a maturing step of mixing dried kola nut powder with malt water, heating it to 45 to 55 ° C, and then maintaining it for 2 to 4 hours;
(b) an extraction step of extracting a mixture of aged malt water and cola nut powder at 90 to 100° C. for 1 to 3 hours; and
(c) a method for producing a kola nut extract comprising a filtration step of removing suspended solids after cooling to room temperature.
The method according to claim 1, wherein the kola nut powder collected in step (c) is added to the mixture in step (a) and subjected to a maturation step.
The method of claim 1 or 2, wherein the kola nut powder is powdered using kola nuts treated for 5 to 10 minutes in a microwave with a frequency of 2,200 to 2,400 MHz and an output of 600 to 800 watts. Method for preparing kola nut extract.
4. The method of claim 3 , wherein the mixture of rice bran powder, water and lime juice at a weight ratio of 2:0.8:0.2 is mixed to envelop the microwave-treated kola nuts and then aged at room temperature for 1 to 2 hours. Method for producing kola nut extract.
The method according to claim 3, wherein fresh ginger and licorice are added to the kola nuts in the same weight as the kola nuts during the microwave treatment.
The method of claim 1 or 2, wherein the kola nut powder is
Kola nut extract, characterized in that it is powdered using kola nuts aged for 1 to 2 hours at room temperature after mixing to wrap kola nuts with a dough mixed with rice bran powder, water and lime juice at 2:0.8:0.2 parts by weight manufacturing method.
[Claim 7] The method according to claim 6, wherein the aged kola nuts are treated with a microwave at a frequency of 2,200 to 2,400 MHz and an output of 600 to 800 watts for 5 to 10 minutes.