KR102507314B1 - Beverage for eliminating halitosis containing natural plant extract, and manufacturing method thereof - Google Patents

Abstract

The present invention relates to a beverage for removing bad breath containing a natural extract as an active ingredient and a method for manufacturing the same, and more specifically, it is prepared by hot water extraction of a natural plant mixture mixed with sorrel, pine cone, goosefoot, cinnamon and licorice. In the process of hot water extraction over tea, it is prepared by adding additional extracts of guava, fennel, cloves and pine needles, so it has not only excellent taste and flavor but also excellent bad breath removal effect. It relates to a beverage for removing bad breath containing a natural extract as an active ingredient, which has the advantage of being convenient in daily life because it can be consumed immediately rather than used as an active ingredient, and a manufacturing method thereof.

Description

Beverages for removing bad breath containing natural extracts as active ingredients and manufacturing method thereof

The present invention relates to a beverage for removing bad breath containing a natural extract as an active ingredient and a method for manufacturing the same, and more specifically, it is prepared by hot water extraction of a natural plant mixture mixed with sorrel, pine cone, goosefoot, cinnamon and licorice. In the process of hot water extraction over tea, it is prepared by adding additional extracts of guava, fennel, cloves and pine needles, so it has not only excellent taste and flavor but also excellent bad breath removal effect. It relates to a beverage for removing bad breath containing a natural extract as an active ingredient, which has the advantage of being convenient in daily life because it can be consumed immediately rather than used as an active ingredient, and a manufacturing method thereof.

Bad breath is emerging as a common problem that has a very important impact on leading a social life for modern people who have complex and diverse human relationships (Kwon JH, Chang MT, Ryu SH, Kim HS. A Study on the Relationship Between Oral Malodor and Periodontal Disease J Periodontal Implant Sci. 2000;30(1):203-1).

Bad breath is an unpleasant odor that is temporarily or continuously emitted through the oral cavity, and is a complaint that many people feel (Scully C, Felix DH. Oral medicine-update for the dental practitioner: oral malodor. Br Dent J. 2005;199(8) : 498-50), it is defined as bad breath or bad breath by integrating unpleasant odors that come out through the oral cavity among odors from systemic organs other than the oral cavity, such as the stomach, liver, and lungs, as well as odors caused by the oral cavity of the human body ( Paik DI, Shin SC, Cho JW, Chang YS, Lee MG. Oral Malodour Control. Seoul: Pacific Books;2011:1-13).

Bad breath is a social, psychological, and emotional anxiety that makes it difficult not only for social life but also for interpersonal relationships due to lack of confidence. It is a symptom that urgently requires management because it emerges as a factor (Lee KS. An epidmiological study on malodor status in Korean people. J Korean Acad Dent Health. 2005;29(3):368-8).

Depending on the cause of bad breath, it can be divided into oral and extraoral causes, and oral causes account for 85-90% of the cases (Mcnamara TF, Alexander JF, Lee M. The role of microorganisms in the production of oral malodor. Oral Surg Oral Med Oral Pathol. 1972 Jul;34(1):41-8), Bad breath caused by oral causes appears as a result of bacterial decay of host factors such as teeth and saliva components and food residues. The causes include periodontal disease, decreased salivary secretion, stomatitis, improper prosthesis, excessive microbial deposition on the tongue, and unsanitary dentures (Tonzetich J. Production and orign of oral malodor: a review of mechanisms and methods). of analysis.J Periodontal 1977;48(1):13-2), consumption of stimulant food, smoking, drinking, etc. decrease in saliva amount in the oral cavity, increase in saliva consistency, decrease in hydrogen ion concentration buffering capacity, amount and activity of oral microorganisms Tongue plaque removal effect according to tongue plaque and tongue plaque attached to the back of the tongue, oral diseases such as untreated dental caries and periodontal disease, and oral cancer, etc. to tongue cleaner types.J Korean Acad Dent Health.2003;27(1):75-8).

In addition to systemic factors such as physiological, diabetes, liver disease, kidney disease, and gastrointestinal diseases, causes outside the oral cavity include diseases such as upper respiratory infections, sinusitis in the otolaryngology area, lung diseases of the respiratory system, digestive diseases, and psychological factors. (Scully C, el-Maaytah M, Porter SR, Greenman J. Breath odor: etiopathogenesis, assessment and management. Eur J Oral Sci. 1997 Aug;105(4):287-9), and in addition, immediately after waking up in the morning, Bad breath can also be felt on an empty stomach, during menstruation, or after taking certain foods or drugs excreted through the lungs. Pilot Study. Korean J Oral Med. 1998;23(3):271-27).

The components of bad breath are hydrogen sulfide (H ₂ S), which smells like rotten eggs, methyl mercaptan (CH ₃ SH), which smells like rotten onions, and dimethyl sulfide (CH 3 SH), which smells like rotten cabbage. ₃ ) Volatile sulfur compounds such as ₂ S) are the main components of bad breath, and volatile sulfur compounds account for 90% of the total volatile compounds. It is known (Yaegaki K. Sanada K. Volatile sulfur compounds in mouth air from clinically healthy subjects and patients with periodontal disease. J Periodontal Res. 1992 Jul;27(4Pt1):233-8).

In addition, the main component of bad breath after eating irritating garlic or kimchi is methyl mercaptan, and the bad breath after drinking alcohol is mixed with ethanol, acetone, acetaldehyde, amine, diacetyl, and acetic acid. formaldehyde, etc. are mixed (Yang SJ, Moon HS, Kim JB. Study of the effect the brushing and brushing hyeot, the intensity of bad breath. J Korean Acad Dent Health. 1993;17(2):268-75).

For the above reasons, studies on a composition for removing bad breath using natural plants are being actively conducted in order to remove bad breath, which causes various problems. Korean Patent Publication No. 10-2017-0085703 discloses a composition for oral anti-inflammatory and bad breath removal derived from natural plant extracts containing eggplant extract, white paper extract, wolfberry extract, pine needle extract, butterfly flower extract, menthol and E-M as active ingredients. A related technology is disclosed, and Korean Registered Patent No. 10-1021787 discloses a technology related to an oral composition containing thyme extract, hazelnut extract, and cinnamonella extract, which are excellent in removing gum disease and bad breath.

As described above, a number of technologies are known for manufacturing a composition for removing bad breath using natural plants, but it is manufactured so that it can be consumed immediately rather than used in the form of rinsing the mouth. For removing bad breath containing natural extracts as active ingredients, which have excellent taste and flavor as well as excellent bad breath removal effects by hot water extraction of natural plant mixtures mixed with sorrel, pine cones, gooseberry, cinnamon and licorice. The development of beverage manufacturing technology is insufficient.

Republic of Korea Patent Publication No. 10-2017-0085703 Republic of Korea Patent No. 10-1021787

The present invention has been made to solve the problems described above and provide necessary technology,

The present invention is prepared by hot water extraction of a natural plant mixture mixed with sorghum, pine cone, gooseberry, cinnamon and licorice, but by adding additional extracts of guac, fennel, cloves and pine needles in the process of 4 times hot water extraction. Its purpose is to provide a beverage for removing bad breath containing a characteristic natural extract as an active ingredient and a manufacturing method thereof.

As one embodiment of the present invention for achieving the above object,

One embodiment of the present invention is a first method for preparing a first hot water extract by adding water to a natural plant mixture mixed with sorghum, pine cone, gooseberry, cinnamon and licorice, and then heating it at a temperature of 97 ° C or higher until the water boils. Cold water extraction step; A second hot-water extraction step of preparing a second hot-water extract by adding guava, fennel and cloves to the first hot-water extract prepared in the first hot-water extraction step and then heating at a temperature of 97 ° C. or higher for 15 to 25 minutes; a third hot water extraction step of preparing a third hot water extract by heating the second hot water extract prepared in the second hot water extraction step at a temperature of 83 to 87° C. for 55 to 70 minutes; A fourth hot water extraction step of preparing a fourth hot water extract by adding a pine needle enzyme solution to the third hot water extract prepared in the third hot water extraction step and then heating it at a temperature of 83 to 87 ° C for 8 to 12 minutes; And a filtration step of filtering the solids contained in the fourth hot water extract prepared in the fourth hot water extraction step to prepare a beverage for removing bad breath in liquid form; Provided is a method for manufacturing a beverage for removing bad breath.

In the present invention, the natural plant mixture is mixed in a ratio of 50 to 60% by weight, 5 to 15% by weight of pine cones, 15 to 25% by weight of gooseberry, 5 to 15% by weight of cinnamon, and 1 to 10% by weight of licorice It is characterized by being formed.

In the present invention, in the first hot water extraction step, water is added at a rate of 3500 to 4200 parts by weight based on 100 parts by weight of the natural plant mixture.

In the present invention, in the second hot water extraction step, 1 to 5 parts by weight of fennel, 1 to 5 parts by weight, and 1 to 5 parts by weight of cloves are added to the first hot water extract relative to 100 parts by weight of the natural plant mixture. to be characterized

In the present invention, in the fourth hot water extraction step, it is characterized in that the pine needle enzyme solution is added to the third hot water extract in a ratio of 85 to 110 parts by weight based on 100 parts by weight of the natural plant mixture.

At this time, the pine needle enzyme solution is added and mixed with sugar at a rate of 50 to 150 parts by weight based on 100 parts by weight of washed and dried pine needles, aged at room temperature for 3 to 12 months, and solids contained in the aged material are filtered It is characterized in that the prepared pine needle enzyme solution in liquid form.

Another embodiment of the present invention provides a beverage for removing bad breath containing the natural extract produced by the above method as an active ingredient.

A beverage for removing bad breath containing a natural extract prepared according to an embodiment of the present invention as an active ingredient is prepared by hot water extraction of a natural plant mixture mixed with sorrel, pine cone, goosefoot, cinnamon and licorice, In the process of extracting, it is prepared by adding additional extracts of guava, fennel, cloves and pine needles, which has the advantage of not only excellent taste and flavor but also excellent bad breath removal effect.

In addition, the beverage for removing bad breath containing a natural extract prepared according to an embodiment of the present invention as an active ingredient is not used in the form of rinsing the mouth, unlike general bad breath removers, but can be consumed immediately, so it can be used in daily life. There are convenient advantages.

1 is a flowchart illustrating a manufacturing method of a beverage for removing bad breath according to an embodiment of the present invention for each process step.

Hereinafter, embodiments of the present invention will be described in detail so that those skilled in the art can easily practice the present invention. Embodiments of the present invention are provided to more completely explain the present invention to those skilled in the art. Accordingly, the embodiments of the present invention can be modified in many different forms, and the scope of the present invention is not limited to the embodiments described below.

In the entire specification of the present invention, when a part includes a certain component, this means that it may further include other components without excluding other components unless otherwise stated.

Throughout the specification of the present invention, when a step is said to be located “on” or “before” another step, this is not only the case where a step is in a direct time-series relationship with another step, but also the mixing step after each step As such, the order of the two steps may include the same rights as in the case of an indirect time-series relationship in which the time-series order may change.

The terms "about," "substantially," and the like used throughout the specification of the present invention are used at or close to that value when manufacturing and material tolerances inherent in the stated meaning are given, and the present invention Accurate or absolute figures are used to prevent unfair use by unscrupulous infringers of the disclosed disclosures mentioned for the sake of understanding. The term “step of (doing)” or “step of” used throughout the present specification does not mean “step for”.

The present invention relates to a beverage for removing bad breath containing a natural extract as an active ingredient and a method for manufacturing the same _. It includes an extraction step (S ₂₀₀ ), a third hot water extraction step (S ₃₀₀ ), a fourth hot water extraction step (S ₄₀₀ ) and a filtration step (S ₅₀₀ ).

Hereinafter, a method for manufacturing a beverage for removing bad breath according to an embodiment of the present invention will be described in detail. The beverage for removing bad breath according to an embodiment of the present invention can be more clearly understood by the manufacturing method described later.

1 is a flowchart illustrating a manufacturing method of a beverage for removing bad breath according to an embodiment of the present invention for each process step.

First, a first heat water extraction step is performed (S ₁₀₀ ).

1st hot water extraction step (S ₁₀₀ ) is performed.

According to one embodiment of the present invention, the natural plant mixture contains 50 to 60% by weight of sorrel, 5 to 15% by weight of pine cones, 15 to 25% by weight of gooseberry, 5 to 15% by weight of cinnamon, and 1 to 10% by weight of licorice. It is characterized in that the composition is mixed in a ratio.

It is known that the sorrel included in the natural plant mixture of the present invention contains acetic acid (oxalic acid) and tannin components to have disinfection and antibacterial action, and the present invention is characterized in that dried leaves of the sorrel are used. It is preferable to include 50 to 60% by weight with respect to the total weight of the natural plant mixture, which means that when it is included in an amount of less than 50% by weight, it is disinfected and antibacterial due to the active ingredient of the blackberry. This is because there is a concern that the effect may not be properly expressed, and if it is included in a ratio exceeding 60% by weight, the bitter taste is excessively emphasized in the finally manufactured beverage for removing bad breath, which may cause a problem in that consumer preference is reduced. am.

Pine cones included in the natural plant mixture of the present invention are composed of terpenes as a main component, so they have excellent antibacterial activity, are effective in preventing blood vessel-related diseases, and are known to help maintain dental health. In the present invention, dried pine cones characterized by use. Pine cones are preferably included in an amount of 5 to 15% by weight based on the total weight of the natural plant mixture. When pine cones are included in an amount of less than 5% by weight, antibacterial and dental health maintenance effects due to active ingredients of pine cones This is because there is a concern that may not be expressed properly, and when it is included in an amount exceeding 15% by weight, there is a risk that the bitter taste will be excessively emphasized in the finally prepared beverage for removing bad breath.

Pigweed included in the natural plant mixture of the present invention is known to be effective in stomach, tonic, antipyretic, sterilization and detoxification, etc., and the present invention is characterized in that both dried stems and dried leaves of pigweed are used. It is preferable that gooseberries are included in an amount of 15 to 25% by weight with respect to the total weight% of the natural plant mixture. This means that when the amount of gooseberries is less than 15% by weight, the sterilization effect due to the active ingredients of gooseberries is not properly expressed. This is because there is a concern that it may not be present, and when it is included in an amount exceeding 25% by weight, the bitter taste is excessively emphasized in the finally prepared beverage for removing bad breath, which may cause a problem in that consumer preference is reduced.

Cinnamon included in the natural plant mixture of the present invention is a natural plant used in various foods because it has a refreshing feeling of coolness, aroma and sweetness. Cinnamon is preferably included in an amount of 5 to 15% by weight based on the total weight of the natural plant mixture. When cinnamon is included in an amount of less than 5% by weight, the finally prepared beverage for removing bad breath tastes sweet. This is because the consumer's preference may be reduced because it does not lose weight, and if it is included in an amount exceeding 15% by weight, the inclusion ratio of other materials may be lowered, causing a problem in that the bad breath removal effect is somewhat weak.

Licorice included in the natural plant mixture of the present invention is a representative natural plant that gives off a sweet taste. Licorice is preferably included in an amount of 1 to 10% by weight based on the total weight of the natural plant mixture. When the licorice is included in an amount of less than 1% by weight, the finally prepared beverage for removing bad breath tastes sweet. This is because there may be a problem that does not lose, and when it is included in a ratio exceeding 10% by weight, the inclusion ratio of other materials is lowered, which may cause a problem that the bad breath removal effect is expressed somewhat weakly.

According to one embodiment of the present invention, in the first hot water extraction step (S ₁₀₀ ), water is added at a rate of 3500 to 4200 parts by weight based on 100 parts by weight of the natural plant mixture.

This is because when water is added at a rate of less than 3500 parts by weight with respect to 100 parts by weight of the natural plant mixture, there is a concern that the active ingredient of the natural plant mixture may not be sufficiently brewed due to the relatively low ratio of water added, and if water is 4200 parts by weight If it is added at a ratio exceeding the part, the concentration of the prepared hot water extract may be lowered due to the relatively high ratio of water added, so that not only the taste and flavor of the finally manufactured beverage for removing bad breath is reduced, but also the effect of removing bad breath is weakened. This is because problems may arise.

According to one embodiment of the present invention, in the first hot water extraction step (S ₁₀₀ ), water is added to the natural plant mixture and then heated at a temperature of 97 ° C or higher until the water boils to prepare the first hot water extract. to be characterized

This is because in the case of hot water extraction by adding water to the natural plant mixture and heating at a temperature of less than 97 ° C., hot water extraction is performed at too low a temperature, and there is a risk that the active ingredient contained in the natural plant mixture may not be sufficiently extracted.

Therefore, in the first hot water extraction step (S ₁₀₀ ), 50 to 60% by weight of sorrel, 5 to 15% by weight of pine cones, 15 to 25% by weight of goose wine, 5 to 15% by weight of cinnamon, and 1 to 10% by weight of licorice It is most preferable to prepare the first hot water extract by adding water at a rate of 3500 to 4200 parts by weight based on 100 parts by weight of the natural plant mixture prepared by mixing and heating the mixture at a temperature of 97 ° C or higher until the water boils.

In the process of manufacturing a beverage for removing bad breath according to an embodiment of the present invention, in the first hot water extraction step (S ₁₀₀ ), a process such as a composition ratio of sorrel, pine cone, goosefoot, cinnamon, and licorice included in the natural plant mixture The specific limitations of the conditions are the contents set based on the results of the "Sensory test and bad breath removal effect measurement experiment according to the composition ratio of natural plants contained in the natural plant mixture in the first hot water extraction step (S ₁₀₀ )", This can be more clearly understood by Example 1 below.

Next, a second hot water extraction step is performed ( _S200 ).

The second hot water extract prepared in the first hot water extraction step (S ₁₀₀ ) by adding gauze, fennel and cloves to the first hot water extract and then heating at a temperature of 97 ° C or higher for 15 to 25 minutes to prepare a second hot water extract A hot water extraction step (S ₂₀₀ ) is performed.

In the second hot water extraction step (S ₂₀₀ ) of the present invention, after adding gauze, fennel and cloves to the hot water extraction state as it is in the first hot water extraction step (S ₁₀₀ ), 15 to 25 at a temperature of 97 ° C or higher It is characterized by hot water extraction by heating for minutes.

According to one embodiment of the present invention, in the second hot water extraction step (S ₂₀₀ ), 1 to 5 parts by weight of fennel, 1 to 5 parts by weight of dill, and 1 to 5 parts by weight of cloves relative to 100 parts by weight of the natural plant mixture. It is characterized in that it is added to the first hot water extract.

Gwakhyang, fennel and cloves added in the second hot water extraction step (S ₂₀₀ ) of the present invention are aromatic natural plants and are known to have excellent antibacterial activity. It is preferable to add 1 to 5 parts by weight of fennel, 1 to 5 parts by weight of fennel, and 1 to 5 parts by weight of cloves to the first hot water extract, respectively, relative to 100 parts by weight of the natural plant mixture. This is because there is a concern that the antibacterial and aromatic effects due to the active ingredients of hull, fennel and cloves may not be properly expressed when added at a ratio of less than 5 parts by weight, and finally manufactured bad breath removal when added at a ratio exceeding 5 parts by weight This is because the unique flavors of guo-hyang, fennel, and cloves are strongly expressed in the beverage, which may cause a problem in that consumer preference is reduced.

According to one embodiment of the present invention, in the second hot water extraction step (S ₂₀₀ ), the first hot water extract is heated for 15 to 25 minutes at a temperature of 97 ° C. or higher after adding guo, fennel and cloves to obtain the second hot water It is characterized in that it is prepared as an extract.

This is because when hot water extraction is performed by adding guava, fennel, and cloves to the first hot water extract and then heating at a temperature of less than 97 ° C for less than 15 minutes, hot water extraction is performed at a relatively low temperature for a short time, so that the active ingredients are sufficiently This is because it is not extracted, so there may be a problem that the antibacterial and aromatic effects contained in guava, fennel, and cloves are not properly expressed. This is because there is a risk that the active ingredients contained in guo-hyang, fennel and cloves may be destroyed.

Therefore, in the second hot water extraction step (S ₂₀₀ ), the addition of fennel, fennel and cloves to the first hot water extract, 1 to 5 parts by weight of fennel, 1 to 5 parts by weight of fennel and cloves, relative to 100 parts by weight of the natural plant mixture It is most preferable to prepare a second hot-water extract by adding 1 to 5 parts by weight to the first hot-water extract and then heating at a temperature of 97° C. or higher for 15 to 25 minutes.

In the process of preparing a beverage for removing bad breath according to an embodiment of the present invention, in the second hot water extraction step (S ₂₀₀ ), process conditions such as the addition ratio of guava, fennel and cloves added to the first hot water extract are specifically What is limited is the content set based on the results of “a sensory test and bad breath removal effect measurement experiment according to the addition ratio of guo, fennel and clove added in the second hot water extraction step (S ₂₀₀ )”, which is the following Example 2 can be more clearly understood by

Next, a third hot water extraction step is performed ( _S300 ).

A third hot water extraction step (S ₃₀₀ ) of preparing a third hot water extract by heating the second hot water extract prepared in the second hot water extraction step (S ₂₀₀ ) at a temperature of 83 to 87 ° C. for 55 to 70 minutes do

In the third hot water extraction step (S ₃₀₀ ) of the present invention, the agent prepared by heating over high heat in order to effectively extract the active ingredients contained in natural plants without damaging the aroma and flavor inherent in natural plants. 2 It is characterized by hot water extraction by heating the hot water extract for 55 to 70 minutes in a low heat maintained at a temperature of 83 to 87 ° C.

According to one embodiment of the present invention, in the third hot water extraction step (S ₃₀₀ ), the second hot water extract is heated at a temperature of 83 to 87 ° C. for 55 to 70 minutes to prepare a third hot water extract. do.

This is because in the case of hot water extraction by heating for less than 55 minutes at a temperature of less than 83 ° C after adding guava, fennel, and cloves to the second hot water extract, hot water extraction is performed for a short time at a relatively low temperature, so that the active ingredient is sufficiently This is because the antibacterial and aromatic effects contained in natural plants may not be properly expressed because they are not extracted, and in the case of hot water extraction by heating for a time exceeding 70 minutes at a temperature exceeding 87 ℃ This is because there is a risk that active ingredients contained in natural plants may be destroyed due to hot water extraction.

Therefore, in the third hot water extraction step ( _S300 ), it is most preferable to prepare the third hot water extract by heating the second hot water extract at a temperature of 83 to 87 °C for 55 to 70 minutes.

Next, a fourth hot water extraction step is performed ( _S400 ).

4th hot water prepared by adding pine needle enzyme solution to the 3rd hot water extract prepared in the 3rd hot water extraction step (S ₃₀₀ ) and then heating it at a temperature of 83 to 87 ° C for 8 to 12 minutes to make the 4th hot water extract The extraction step (S ₄₀₀ ) is performed.

In the fourth hot water extraction step (S ₄₀₀ ) of the present invention, natural plants are prepared in order to increase consumers' preference for taste, aroma and flavor by adding refreshing aroma and sweetness to the finally prepared beverage for removing bad breath. It is characterized in that hot water extraction is performed by adding additional pine needle enzyme solution to the hot water extract obtained by hot water extraction through the first to third steps, followed by rapid heating for 8 to 12 minutes over low heat maintained at a temperature of 83 to 87 ° C.

According to one embodiment of the present invention, the pine needle enzyme solution is aged for 3 to 12 months at room temperature after adding and mixing sugar at a rate of 50 to 150 parts by weight based on 100 parts by weight of washed and dried pine needles, It is characterized in that it is a pine needle enzyme solution in liquid form prepared by filtering the solids contained in. This is generally one of the methods of making enzymes using natural plants, and in the present invention, pine needle enzyme solutions processed in various forms can also be used.

According to one embodiment of the present invention, in the fourth hot water extraction step ( _S400 ), the pine needle enzyme solution is added to the third hot water extract in a ratio of 85 to 110 parts by weight based on 100 parts by weight of the natural plant mixture.

In the fourth hot water extraction step (S ₄₀₀ ) of the present invention, it is preferable that the pine needle enzyme solution is added to the third hot water extract in a ratio of 85 to 110 parts by weight relative to 100 parts by weight of the natural plant mixture, which is less than 85 parts by weight When it is added, it is because the refreshing aroma and sweetness of the pine needle enzyme solution are not expressed in the finally prepared beverage for removing bad breath, and there is a concern that the consumer's preference may be reduced. This is because not only the sweetness of the beverage for removing bad breath is excessively emphasized, but also the content ratio of the hot water extract prepared using natural plants is relatively low, which may cause a problem in that the effect of removing bad breath is reduced.

According to one embodiment of the present invention, in the fourth hot water extraction step (S ₄₀₀ ), the pine needle enzyme solution is added to the third hot water extract and then heated at a temperature of 83 to 87 ° C. for 8 to 12 minutes to obtain a fourth hot water extract. It is characterized in that produced by.

This is because when the hot water extraction is performed by adding the pine needle enzyme solution to the third hot water extract and then heating at a temperature of less than 83 ° C for less than 8 minutes, the hot water extraction is performed for a short time at a relatively low temperature, so that the hot water extract and the pine needle enzyme solution This is because there may be a problem in that consumers' preference for taste and flavor is reduced because they do not mix, and when hot water extraction is performed by heating at a temperature exceeding 87 ° C for a time exceeding 12 minutes, hot water extraction is performed for a relatively long time. This is because there is a risk that the active ingredients contained in natural plants may be destroyed.

Therefore, in the fourth hot water extraction step (S ₄₀₀ ), the pine needle enzyme solution is added to the third hot water extract, but the pine needle enzyme solution is added to the third hot water extract in a ratio of 85 to 110 parts by weight based on 100 parts by weight of the natural plant mixture. , It is most preferable to prepare the fourth hot water extract by heating at a temperature of 83 to 87 ° C. for 8 to 12 minutes.

In the process of manufacturing a beverage for removing bad breath according to an embodiment of the present invention, in the fourth hot water extraction step (S ₄₀₀ ), the process conditions such as the addition ratio of the pine needle enzyme solution added to the third hot water extract are not specifically limited. This is the content set based on the results of the "Sensory test and bad breath removal effect measurement experiment according to the addition ratio of pine needle enzyme solution added in the fourth hot water extraction step (S ₄₀₀ )", which is more clearly understood by Example 3 below. It can be.

Next, a filtration step is performed (S ₅₀₀ ).

A filtration step (S ₅₀₀ ) of filtering the solids included in the fourth hot water extract prepared in the fourth hot water extraction step (S ₃₀₀ ) to prepare a beverage for removing bad breath in liquid form is performed.

In the present invention, it is characterized in that the solids contained in the fourth hot water extract prepared by the first to fourth hot water extraction are filtered to produce a beverage for removing bad breath in liquid form. The filtration method and degree of filtration are Various adjustments can be made during the manufacturing process.

Hereinafter, after preparing the beverage for removing bad breath according to various forms, a sensory test for the beverage for removing bad breath and an experiment for measuring the effect of removing bad breath for the beverage for removing bad breath were conducted. Beverages can be more clearly understood by the sensory test described later.

Sensory test and bad breath removal effect measurement experiment according to the composition ratio of natural plants included in the natural plant mixture in the first hot water extraction step (S ₁₀₀ )

According to one embodiment of the present invention, beverages for removing bad breath from experimental groups 1-1 to 1-11 were prepared, and the composition ratio of natural plants included in the natural plant mixture was prepared according to one embodiment of the present invention. After setting differently from the limited value, the control group 1-1 to 1-20 drinks for removing bad breath are prepared, and a sensory test according to the composition ratio of natural plants included in the natural plant mixture and an experiment to measure the effect of removing bad breath are performed.

Preparation of experimental group and control group of Example 1

1. 1st hot water extraction step (S ₁₀₀ ): Water is added at a rate of 3800 parts by weight based on 100 parts by weight of a natural plant mixture composed by mixing sorghum, pine cones, pigweed, cinnamon and licorice in the ratio shown in Table 1 below Then, the first hot water extract is prepared by heating at a temperature of 97° C. or higher until water boils.

(unit: % by weight) Shoutout pine cone pigweed cinnamon licorice Experimental group 1-1 57.0 10.0 19.0 9.0 5.0 Experimental group 1-2 50.0 12.0 20.0 10.0 8.0 Experimental group 1-3 60.0 10.0 18.0 8.0 4.0 Experimental group 1-4 59.0 5.0 20.0 10.0 6.0 Experiment group 1-5 52.0 15.0 18.0 10.0 5.0 Experimental group 1-6 55.0 12.0 15.0 12.0 6.0 Experimental group 1-7 52.0 10.0 25.0 9.0 4.0 Experimental group 1-8 57.0 12.0 22.0 5.0 4.0 Experiment group 1-9 53.0 10.0 18.0 15.0 4.0 Experiment group 1-10 56.0 12.0 20.0 11.0 1.0 Experimental group 1-11 52.0 10.0 18.0 10.0 10.0 control group 1-1 35.0 15.0 25.0 15.0 10.0 Control group 1-2 43.0 13.0 23.0 13.0 8.0 Control group 1-3 66.0 7.0 17.0 7.0 3.0 Control group 1-4 74.0 5.0 15.0 5.0 1.0 Control group 1-5 57.0 1.0 20.0 13.0 9.0 Control group 1-6 56.0 3.0 20.0 13.0 8.0 Control group 1-7 53.0 18.0 17.0 8.0 4.0 Control group 1-8 52.0 21.0 17.0 7.0 3.0 Control 1-9 58.0 14.0 5.0 14.0 9.0 Control group 1-10 56.0 13.0 10.0 13.0 8.0 Control 1-11 53.0 7.0 30.0 7.0 3.0 Control 1-12 51.0 6.0 35.0 6.0 2.0 Control 1-13 57.0 13.0 20.0 1.0 9.0 Control 1-14 56.0 13.0 20.0 3.0 8.0 Control 1-15 53.0 8.0 17.0 18.0 4.0 Control 1-16 52.0 7.0 17.0 21.0 3.0 Control 1-17 55.0 12.0 21.0 12.0 0.0 Control 1-18 54.5 12.0 21.0 12.0 0.5 Control 1-19 54.0 7.0 17.0 7.0 15.0 Control group 1-20 52.0 6.0 16.0 6.0 20.0

2. Second hot water extraction step (S ₂₀₀ ): Add hull, fennel and cloves to the first hot water extract, but in a ratio of 3 parts by weight of fennel, 3 parts by weight of fennel and 3 parts by weight of cloves relative to 100 parts by weight of the natural plant mixture After adding to the first hot-water extract, it is heated at a temperature of 97° C. or higher for 20 minutes to prepare a second hot-water extract.

3. Third hot water extraction step (S ₃₀₀ ): A third hot water extract is prepared by heating the second hot water extract at a temperature of 85° C. for 60 minutes.

4. Fourth hot water extraction step (S ₄₀₀ ): Add pine needle enzyme solution to the third hot water extract, but add pine needle enzyme solution to the third hot water extract in a ratio of 100 parts by weight to 100 parts by weight of the natural plant mixture, 85 ℃ It is heated at a temperature of 10 minutes to prepare a fourth hot water extract.

5. Filtration step (S ₅₀₀ ): A beverage for removing bad breath in liquid form is prepared by filtering the solids contained in the fourth hot water extract.

As shown in the above manufacturing method, the beverages for removing bad breath in Experimental Groups 1-1 to 1-11 were prepared according to an embodiment of the present invention, and the composition ratio of natural plants included in the natural plant mixture was limited in the present invention. It was prepared after setting to be suitable for one condition.

On the other hand, the beverages for removing bad breath in the control groups 1-1 and 1-2 were prepared after setting the process conditions so that the composition ratio of the sorrel contained in the natural plant mixture was lower than the composition ratio defined in the present invention, Beverages for removing bad breath in Control Groups 1-3 and 1-4 were prepared after setting process conditions such that the composition ratio of Psoriasis included in the natural plant mixture was higher than the composition ratio defined in the present invention.

In addition, the beverages for removing bad breath in the control groups 1-5 and 1-6 were prepared after setting the process conditions so that the composition ratio of pine cones included in the natural plant mixture is lower than the composition ratio defined in the present invention, and control group 1 Beverages for removing bad breath of -7 and 1-8 were prepared after setting process conditions so that the composition ratio of pine cones included in the natural plant mixture was higher than the composition ratio defined in the present invention.

In addition, the beverages for removing bad breath of the control groups 1-9 and 1-10 were prepared after setting the process conditions so that the composition ratio of gooseberry wine included in the natural plant mixture is lower than the composition ratio defined in the present invention, and control group 1 Beverages for removing bad breath of -11 and 1-12 were prepared after setting the process conditions so that the composition ratio of Gooseberry contained in the natural plant mixture was higher than the composition ratio defined in the present invention.

In addition, the beverages for removing bad breath in the control groups 1-13 and 1-14 were prepared after setting the process conditions so that the composition ratio of cinnamon contained in the natural plant mixture is lower than the composition ratio defined in the present invention. Control group 1 Beverages for removing bad breath of -15 and 1-16 were prepared after setting process conditions such that the composition ratio of cinnamon contained in the natural plant mixture was higher than the composition ratio defined in the present invention.

In addition, the beverages for removing bad breath in the control groups 1-17 and 1-18 were prepared after setting the process conditions so that the composition ratio of licorice contained in the natural plant mixture is lower than the composition ratio defined in the present invention, and control group 1 Beverages for removing bad breath of -19 and 1-20 were prepared after setting process conditions such that the composition ratio of licorice contained in the natural plant mixture was higher than the composition ratio defined in the present invention.

Sensory test and halitosis elimination effect measurement experiment for the experimental group and control group of Example 1

A sensory test and an experiment to measure the effect of removing bad breath were conducted on the drinks for removing bad breath from the experimental groups 1-1 to 1-11 and the drinks for removing bad breath from the control groups 1-1 to 1-20.

In the sensory test, 30 adult male and female panelists aged 20 to 60 were randomly selected and had them drink 100 ml of the beverage for removing bad breath in the experimental and control groups, and then a 10-point evaluation method was used for preference such as taste, aroma and flavor. to be evaluated. In addition, in the experiment to measure the effect of removing bad breath, the concentration of volatile sulfur compounds (VSCs), a representative bad breath causative agent, was measured by a halimeter (Halimeter, Interscan Co. ) was evaluated by measuring using.

The analysis method using a halimeter is a widely used method for measuring halitosis in clinical trials. The diluted solution, which is obtained by dispersing commercially available garlic powder in water, is held in the mouth for 30 seconds by panelists, then spit out and connected to the halimeter. With the tube in the mouth, the concentration of volatile sulfur compounds in the oral cavity was measured. Then, after drinking 100 ml of the beverage for removing bad breath in the experimental group and the control group, the concentration of volatile sulfur compounds in the oral cavity was measured, and the difference in concentration of volatile sulfur compounds before and after drinking the beverage for removing bad breath was obtained to compare the deodorizing effect of the fermented product. . The results of the average values of the sensory test and the halitosis removal effect measurement experiment for 30 panelists are shown in Table 2 below.

sensory test Volatile sulfur compound concentration (ppb) taste incense zest Preference (Comprehensive) before drinking after drinking Deodorization rate (%) Experimental group 1-1 8.5 8.6 9.4 8.8 840 116 86.2 Experimental group 1-2 8.7 8.4 9.1 8.7 834 135 83.8 Experimental group 1-3 9.2 8.9 9.1 9.1 825 107 87.0 Experimental group 1-4 9.0 9.1 8.9 9.0 846 154 81.8 Experiment group 1-5 8.8 9.2 8.7 8.9 852 125 85.3 Experimental group 1-6 8.5 8.7 9.0 8.7 841 109 87.0 Experimental group 1-7 9.1 9.3 8.8 9.1 834 122 85.4 Experimental group 1-8 9.4 8.7 9.2 9.1 851 143 83.2 Experiment group 1-9 9.2 8.4 8.9 8.8 824 128 84.5 Experiment group 1-10 8.9 9.7 9.4 9.3 807 134 83.4 Experimental group 1-11 9.0 9.5 9.1 9.2 823 127 84.6 control group 1-1 4.8 4.9 4.5 4.7 831 513 38.3 Control group 1-2 5.3 5.4 5.1 5.3 841 499 40.7 Control group 1-3 4.3 4.1 4.0 4.1 809 202 75.0 Control group 1-4 3.7 3.5 3.1 3.4 813 198 75.6 Control group 1-5 5.1 5.5 5.2 5.3 844 478 43.4 Control group 1-6 6.1 5.8 5.9 5.9 823 464 43.6 Control group 1-7 5.1 5.8 5.4 5.4 822 212 74.2 Control group 1-8 4.9 5.4 5.5 5.3 813 213 73.8 Control 1-9 5.8 6.0 6.1 6.0 811 498 38.6 Control group 1-10 6.3 6.6 6.5 6.5 838 457 45.5 Control 1-11 6.7 6.5 6.4 6.5 806 198 75.4 Control 1-12 5.9 6.0 6.3 6.1 853 201 76.4 Control 1-13 5.5 5.6 5.1 5.4 844 227 73.1 Control 1-14 6.7 6.1 6.5 6.4 813 217 73.3 Control 1-15 7.9 8.1 8.3 8.1 842 257 69.5 Control 1-16 8.4 8.1 8.5 8.3 824 260 68.4 Control 1-17 4.1 5.0 4.5 4.5 815 237 70.9 Control 1-18 4.5 4.6 4.7 4.6 836 241 71.2 Control 1-19 8.7 8.8 8.5 8.7 807 267 66.9 Control group 1-20 8.9 9.0 8.9 8.9 852 255 70.1

* Sensory score (10: very good, 0: very bad)

* Deodorization rate (%) = ((before drinking - after drinking) / before drinking) × 100

Table 2 shows the results of the sensory test and the halitosis removal effect measurement experiment for the beverages for removing bad breath from the experimental groups 1-1 to 1-11 and the beverages for removing bad breath from the control groups 1-1 to 1-20. Beverages for removing bad breath from experimental groups 1-1 to 1-11 prepared according to one embodiment were evaluated as excellent in all sensory test items such as taste, aroma and flavor, and the deodorization rate was also very high at 80% or more. As evaluated, it was confirmed that the bad breath removal effect was very excellent.

On the other hand, after setting the process conditions so that the composition ratio of sorrel included in the natural plant mixture is lower than the composition ratio defined in the present invention, the beverages for removing bad breath and pine cones of the control groups 1-1 and 1-2 prepared After setting the process conditions so that the composition ratio of the composition ratio is lower than the composition ratio limited in the present invention, the composition ratio of the beverage for removing bad breath and the gooseberry of the control groups 1-5 and 1-6 prepared is the composition ratio defined in the present invention. Beverages for removing bad breath of control groups 1-9 and 1-10 prepared after setting the process conditions to a lower value did not properly express the aroma and flavor of gooseberry, pine cone, and gooseberry, so that the taste, aroma and flavor Not only did the sensory test items receive a low level of acceptance, but the disinfection and antibacterial effects of the active ingredients of sorghum, pine cone, and pigweed were not properly expressed, so the deodorization rate was evaluated as low as 38 to 62%, and the effect of removing bad breath was not excellent. evaluated as not

In addition, after setting the process conditions so that the composition ratio of the sorrel included in the natural plant mixture is higher than the composition ratio limited in the present invention, The composition ratios of beverages for removing bad breath and goose wine of the control groups 1-7 and 1-8 prepared after setting the process conditions so that the composition ratios are higher than the composition ratios defined in the present invention are higher than the composition ratios defined in the present invention. Beverages for removing halitosis of control groups 1-11 and 1-12 prepared after setting process conditions to have high values were overly emphasized in bitterness, and the preference for sensory test items such as taste, aroma, and flavor was evaluated low. As the deodorization rate was evaluated at 70% or more, the bad breath removal effect was evaluated as good.

In addition, the composition of the drinks for removing bad breath and licorice of the control groups 1-13 and 1-14 prepared after setting the process conditions so that the composition ratio of cinnamon included in the natural plant mixture is lower than the composition ratio limited in the present invention. The beverages for removing bad breath of the control groups 1-17 and 1-18 prepared after setting the process conditions so that the ratio is lower than the composition ratio defined in the present invention do not express a refreshing feeling of freshness, aroma, and sweetness, so that the taste and aroma are not properly expressed. Although the preference for sensory test items such as and flavor was evaluated as low, the deodorization rate was 70% or more, and the bad breath removal effect was evaluated to be somewhat excellent.

In addition, the composition of the drinks for removing bad breath and licorice of the control groups 1-15 and 1-16 prepared after setting the process conditions so that the composition ratio of cinnamon included in the natural plant mixture is higher than the composition ratio limited in the present invention. The beverages for removing bad breath of the control groups 1-19 and 1-20 prepared after setting the process conditions so that the ratio is higher than the composition ratio defined in the present invention have excessively sweet taste, such as taste, aroma and flavor. Although the preference for the sensory test items was evaluated as low, the deodorization rate was over 65%, and it was evaluated that the effect of removing bad breath can be expected to some extent.

Therefore, in the process of manufacturing a beverage for removing bad breath, the natural plant mixture used in the first hot water extraction step (S ₁₀₀ ) contains 50 to 60% by weight of pine cones, 5 to 15% by weight of pine cones, 15 to 25% by weight of goosefoot, When the process conditions are specifically limited to a mixture of 5 to 15% by weight of cinnamon and 1 to 10% by weight of licorice, the finally prepared beverage for removing bad breath not only has excellent taste and flavor, but also has an effect of removing bad breath. It was confirmed that the quality of the beverage itself for removing bad breath can be improved because it has an excellent advantage.

Sensory test and bad breath removal effect measurement experiment according to the addition ratio of guo xiang, fennel and cloves added in the second hot water extraction step (S ₂₀₀ )

According to one embodiment of the present invention, beverages for removing bad breath of Experimental Groups 2-1 to 2-4 are prepared, and prepared according to one embodiment of the present invention, but added in the second hot water extraction step (S ₂₀₀ ). After setting the addition ratio of fennel and cloves to be different from the values defined in the present invention, beverages for removing bad breath of control groups 2-1 to 2-8 were prepared, sensory tests and removal of bad breath according to the addition ratio of fennel, fennel and cloves Conduct an effect measurement experiment.

Preparation of experimental group and control group of Example 2

1. First hot water extraction step (S ₁₀₀ ): 100 weight of a natural plant mixture prepared by mixing 57.15% by weight of sorrel, 9.52% by weight of pine cones, 19.05% by weight of gooseberry, 9.52% by weight of cinnamon, and 4.76% by weight of licorice. A first hot water extract is prepared by adding water at a rate of 3800 parts by weight per part and then heating it at a temperature of 97 ° C or higher until the water boils.

2. 2nd hot water extraction step (S ₂₀₀ ): Add hull, fennel and cloves to the first hot water extract, but after adding hull, fennel and cloves to the first hot water extract in the ratio shown in Table 3 below, 97 ℃ A second hot water extract is prepared by heating at the above temperature for 20 minutes.

(unit: parts by weight) natural plant mixture Kwak Hyang fennel cloves Experimental group 2-1 100.0 1.0 1.0 1.0 Experimental group 2-2 100.0 2.0 2.0 2.0 Experimental group 2-3 100.0 3.0 3.0 3.0 Experimental group 2-4 100.0 5.0 5.0 5.0 control group 2-1 100.0 0.0 0.0 0.0 control group 2-2 100.0 0.2 0.2 0.2 control group 2-3 100.0 0.5 0.5 0.5 control group 2-4 100.0 0.8 0.8 0.8 control group 2-5 100.0 5.2 5.2 5.2 control group 2-6 100.0 6.0 6.0 6.0 Control group 2-7 100.0 10.0 10.0 10.0 control group 2-8 100.0 15.0 15.0 15.0

3. Third hot water extraction step (S ₃₀₀ ): A third hot water extract is prepared by heating the second hot water extract at a temperature of 85° C. for 60 minutes.

4. Fourth hot water extraction step (S ₄₀₀ ): Add pine needle enzyme solution to the third hot water extract, but add pine needle enzyme solution to the third hot water extract in a ratio of 100 parts by weight to 100 parts by weight of the natural plant mixture, 85 ℃ It is heated at a temperature of 10 minutes to prepare a fourth hot water extract.

5. Filtration step (S ₅₀₀ ): A beverage for removing bad breath in liquid form is prepared by filtering the solids contained in the fourth hot water extract.

As shown in the above manufacturing method, the beverages for removing bad breath in the experimental groups 2-1 to 2-4 were prepared according to an embodiment of the present invention, and the guava and fennel added in the second hot water extraction step (S ₂₀₀ ) and cloves were prepared after setting the addition ratio to suit the conditions defined in the present invention.

On the other hand, in the beverages for removing bad breath of the control groups 2-1 to 2-4, the addition ratio of guava, fennel and clove added in the second hot water extraction step (S ₂₀₀ ) is lower than the addition ratio defined in the present invention. It was prepared after setting the process conditions so as to be possible, and the beverages for removing bad breath of the control groups 2-5 to 2-8 were added in the second hot water extraction step (S ₂₀₀ ). It was prepared after setting the process conditions so that the value was higher than the one addition ratio.

Sensory test and halitosis elimination effect measurement experiment for the experimental group and control group of Example 2

A sensory test and an experiment to measure the effect of removing bad breath were conducted on the drinks for removing bad breath from the experimental groups 2-1 to 2-4 and the drinks for removing bad breath from the control groups 2-1 to 2-8.

In the sensory test, 30 adult male and female panelists aged 20 to 60 were randomly selected and had them drink 100 ml of the beverage for removing bad breath in the experimental and control groups, and then a 10-point evaluation method was used for preference such as taste, aroma and flavor. so that it could be evaluated. In addition, in the experiment to measure the effect of removing bad breath, the concentration of volatile sulfur compounds (VSCs), a representative bad breath causative agent, was measured by a halimeter (Halimeter, Interscan Co. ) It was evaluated by measuring using.

The analysis method using a halimeter is a widely used method for measuring halitosis in clinical trials. The diluted solution, which is obtained by dispersing commercially available garlic powder in water, is held in the mouth for 30 seconds by panelists, then spit out and connected to the halimeter. With the tube in the mouth, the concentration of volatile sulfur compounds in the oral cavity was measured. Then, after drinking 100 ml of the beverage for removing bad breath in the experimental group and the control group, the concentration of volatile sulfur compounds in the oral cavity was measured, and the difference in concentration of volatile sulfur compounds before and after drinking the beverage for removing bad breath was obtained to compare the deodorizing effect of the fermented product. . The results of the average values of the sensory test and the halitosis removal effect measurement experiment for 30 panelists are shown in Table 4 below.

sensory test Volatile sulfur compound concentration (ppb) taste incense zest Preference (Comprehensive) before drinking after drinking Deodorization rate (%) Experimental group 2-1 9.5 9.2 8.9 9.2 826 134 83.8 Experimental group 2-2 9.3 9.3 8.7 9.1 841 128 84.8 Experimental group 2-3 8.9 9.1 9.4 9.1 850 137 83.9 Experimental group 2-4 9.0 9.4 9.2 9.2 843 139 83.5 control group 2-1 4.1 3.9 9.8 5.9 851 440 48.3 control group 2-2 4.5 4.6 4.4 4.5 838 407 51.4 control group 2-3 5.1 5.5 5.0 5.2 827 398 51.9 control group 2-4 5.5 5.4 5.1 5.3 826 387 53.1 control group 2-5 6.7 6.5 6.3 6.5 838 201 76.0 control group 2-6 7.0 6.9 6.4 6.8 842 198 76.5 Control group 2-7 7.9 8.1 7.8 7.9 829 188 77.3 control group 2-8 7.7 7.5 7.8 7.7 836 197 76.4

* Sensory score (10: very good, 0: very bad)

* Deodorization rate (%) = ((before drinking - after drinking) / before drinking) × 100

Table 4 shows the results of the sensory test and the halitosis removal effect measurement experiment for the beverages for removing bad breath from the experimental groups 2-1 to 2-4 and the beverages for removing bad breath from the control groups 2-1 to 2-8, Beverages for removing bad breath in experimental groups 2-1 to 2-4 prepared according to one embodiment were evaluated to be excellent in all sensory test items such as taste, aroma and flavor, and the deodorization rate was also very high at 80% or more. As evaluated, it was confirmed that the bad breath removal effect was very excellent.

On the other hand, the control group 2-1 to prepared after setting the process conditions such that the addition ratio of guava, fennel and clove added in the second hot water extraction step (S ₂₀₀ ) is lower than the addition ratio defined in the present invention Beverages for removing bad breath in 2-4 did not properly express the unique aroma and flavor of guava, fennel, and cloves, so the preference for sensory test items such as taste, aroma, and flavor was evaluated low, as well as the taste, fennel, and cloves. The antibacterial and aromatic effects due to the active ingredients were not properly expressed, so the deodorization rate was evaluated as low as 48 to 53%, and the bad breath removal effect was evaluated as not excellent.

In addition, the control group 2-5 to 2 prepared after setting the process conditions so that the addition ratio of guava, fennel and clove added in the second hot water extraction step (S ₂₀₀ ) is higher than the addition ratio defined in the present invention The drink for removing bad breath of -8 had strong flavors unique to guava, fennel, and cloves, so the preference for sensory test items such as taste, aroma, and flavor was evaluated low, but the deodorization rate was evaluated at 76% or higher, so the bad breath removal effect was rated as good.

Therefore, in the process of preparing a beverage for removing bad breath, the addition ratio of guangxiang, fennel and cloves added to the first hot water extract in the second hot water extraction step (S ₂₀₀ ) is 1 to 5 parts by weight of guangxiang relative to 100 parts by weight of the natural plant mixture 1 to 5 parts by weight of fennel and 1 to 5 parts by weight of cloves, when the process conditions are specifically defined, the taste and flavor of the finally prepared beverage for removing bad breath is excellent, as well as the effect of removing bad breath. It was confirmed that the quality of the beverage itself for removing bad breath can be improved because it has excellent advantages.

Sensory test and bad breath removal effect measurement experiment according to the addition ratio of pine needle enzyme solution added in the 4th hot water extraction step (S ₄₀₀ )

According to one embodiment of the present invention, beverages for removing bad breath from experimental groups 3-1 to 3-4 are prepared, and the pine needle enzyme solution added in the fourth hot water extraction step (S ₄₀₀ ) is prepared according to one embodiment of the present invention. After setting the addition ratio different from the numerical value limited in the present invention, the control group 3-1 to 3-8 drinks for removing bad breath are prepared, and a sensory test according to the addition ratio of pine needle enzyme solution and an experiment to measure the effect of removing bad breath are performed .

Preparation of experimental group and control group of Example 3

1. First hot water extraction step (S ₁₀₀ ): 100 weight of a natural plant mixture prepared by mixing 57.15% by weight of sorrel, 9.52% by weight of pine cones, 19.05% by weight of gooseberry, 9.52% by weight of cinnamon, and 4.76% by weight of licorice. A first hot water extract is prepared by adding water at a rate of 3800 parts by weight per part and then heating it at a temperature of 97 ° C or higher until the water boils.

2. Second hot water extraction step (S ₂₀₀ ): Add hull, fennel and cloves to the first hot water extract, but in a ratio of 3 parts by weight of fennel, 3 parts by weight of fennel and 3 parts by weight of cloves relative to 100 parts by weight of the natural plant mixture After adding to the first hot-water extract, it is heated at a temperature of 97° C. or higher for 20 minutes to prepare a second hot-water extract.

3. Third hot water extraction step (S ₃₀₀ ): A third hot water extract is prepared by heating the second hot water extract at a temperature of 85° C. for 60 minutes.

4. Fourth hot water extraction step (S ₄₀₀ ): Add pine needle enzyme solution to the third hot water extract, but add the pine needle enzyme solution to the third hot water extract in the ratio shown in Table 5 below, and then at a temperature of 85 ° C. for 10 minutes Heating to prepare a fourth hot water extract.

(unit: parts by weight) natural plant mixture Pine needle enzyme solution Experimental group 3-1 100.0 85.0 Experimental group 3-2 100.0 95.0 Experimental group 3-3 100.0 100.0 Experimental group 3-4 100.0 110.0 control group 3-1 100.0 0.0 control group 3-2 100.0 20.0 control group 3-3 100.0 50.0 control group 3-4 100.0 80.0 control group 3-5 100.0 115.0 control group 3-6 100.0 130.0 Control group 3-7 100.0 150.0 control group 3-8 100.0 200.0

5. Filtration step (S ₅₀₀ ): A beverage for removing bad breath in liquid form is prepared by filtering the solids contained in the fourth hot water extract.

As shown in the above manufacturing method, the drinks for removing bad breath in the experimental groups 3-1 to 3-4 were prepared according to an embodiment of the present invention, and the pine needle enzyme solution added in the fourth hot water extraction step (S ₄₀₀ ) It was prepared after setting the addition ratio to suit the conditions defined in the present invention.

In contrast, in the beverages for removing bad breath in the control groups 3-1 to 3-4, process conditions such that the addition ratio of the pine needle enzyme solution added in the fourth hot water extraction step (S ₄₀₀ ) is lower than the addition ratio defined in the present invention. It was prepared after setting, and the beverages for removing bad breath of the control groups 3-5 to 3-8 had a higher addition rate of the pine needle enzyme solution added in the fourth hot water extraction step (S ₄₀₀ ) than the addition rate defined in the present invention. After setting the process conditions so that it was manufactured.

Sensory test and halitosis elimination effect measurement experiment for the experimental group and control group of Example 3

A sensory test and an experiment to measure the effect of removing bad breath were conducted on the drinks for removing bad breath from the experimental groups 3-1 to 3-4 and the drinks for removing bad breath from the control groups 3-1 to 3-8.

In the sensory test, 30 adult male and female panelists aged 20 to 60 were randomly selected and had them drink 100 ml of the beverage for removing bad breath in the experimental and control groups, and then a 10-point evaluation method was used for preference such as taste, aroma and flavor. to be evaluated. In addition, in the experiment to measure the effect of removing bad breath, the concentration of volatile sulfur compounds (VSCs), a representative bad breath causative agent, was measured by a halimeter (Halimeter, Interscan Co. ) It was evaluated by measuring using.

The analysis method using a halimeter is a widely used method for measuring halitosis in clinical trials. The diluted solution, which is obtained by dispersing commercially available garlic powder in water, is held in the mouth for 30 seconds by panelists, then spit out and connected to the halimeter. With the tube in the mouth, the concentration of volatile sulfur compounds in the oral cavity was measured. Then, after drinking 100 ml of the beverage for removing bad breath in the experimental group and the control group, the concentration of volatile sulfur compounds in the oral cavity was measured, and the difference in concentration of volatile sulfur compounds before and after drinking the beverage for removing bad breath was obtained to compare the deodorizing effect of the fermented product. . The results of the average values of the sensory test and the halitosis removal effect measurement experiment for 30 panelists are shown in Table 6 below.

sensory test Volatile sulfur compound concentration (ppb) taste incense zest Preference (Comprehensive) before drinking after drinking Deodorization rate (%) Experimental group 3-1 9.2 9.3 8.9 9.1 820 129 84.3 Experimental group 3-2 9.4 9.1 9.4 9.3 843 143 83.0 Experimental group 3-3 9.0 9.4 9.2 9.2 825 118 85.7 Experimental group 3-4 8.8 9.0 9.2 9.0 819 137 83.3 control group 3-1 2.4 2.1 2.1 2.2 820 290 64.6 control group 3-2 3.3 3.5 4.0 3.6 811 249 69.3 control group 3-3 5.7 5.6 6.1 5.8 836 220 73.7 control group 3-4 7.5 7.5 7.8 7.6 844 217 74.3 control group 3-5 8.9 9.0 9.2 9.0 809 179 77.9 control group 3-6 8.0 8.2 8.4 8.2 813 188 76.9 Control group 3-7 7.8 7.7 8.0 7.8 841 198 76.5 control group 3-8 7.1 7.0 8.4 7.5 831 179 78.5

* Sensory score (10: very good, 0: very bad)

* Deodorization rate (%) = ((before drinking - after drinking) / before drinking) × 100

Table 6 shows the results of the sensory test and the halitosis removal effect measurement experiment for the beverages for removing bad breath from the experimental groups 3-1 to 3-4 and the beverages for removing bad breath from the control groups 3-1 to 3-8. Beverages for removing bad breath in experimental groups 3-1 to 3-4 prepared according to one embodiment were evaluated to be excellent in all sensory test items such as taste, aroma and flavor, and the deodorization rate was also very high at 80% or more. As evaluated, it was confirmed that the bad breath removal effect was very excellent.

In contrast, control groups 3-1 to 3-4 prepared after setting process conditions such that the addition ratio of the pine needle enzyme solution added in the fourth hot water extraction step (S ₄₀₀ ) is lower than the addition ratio defined in the present invention. Beverage for removing bad breath did not show the refreshing aroma and sweetness of the enzyme solution of pine needles, so the preference for sensory test items such as taste, aroma and flavor was evaluated low, and the deodorization rate was about 64 to 74%, so it removed bad breath compared to the experimental group. The effect was evaluated as not good.

In addition, the control group 3-5 to 3-8 prepared after setting the process conditions so that the addition ratio of the pine needle enzyme solution added in the fourth hot water extraction step (S ₄₀₀ ) is higher than the addition ratio defined in the present invention. Beverage for removing bad breath was evaluated as low in preference for sensory test items such as taste and flavor due to excessive emphasis on sweetness.

Therefore, in the process of manufacturing a beverage for removing bad breath, the addition ratio of the pine needle enzyme solution added to the third hot water extract in the fourth hot water extraction step (S ₄₀₀ ) is 85 to 110 parts by weight of the pine needle enzyme solution with respect to 100 parts by weight of the natural plant mixture. When the process conditions are specifically defined as being added in a proportion, the quality of the beverage itself can be improved because the taste and flavor of the finally manufactured beverage for removing bad breath is excellent as well as the effect of removing bad breath is excellent. confirmed that it can.

In conclusion, through the results of the sensory test for the beverages for removing bad breath and the measurement experiment for the effect of removing bad breath for the beverages for removing bad breath of Examples 1 to 3, the bad breath removal prepared according to one embodiment of the present invention The beverage for use is prepared by hot-water extraction of a natural plant mixture mixed with sorghum, pine cone, gooseberry, cinnamon and licorice, but in the process of 4 times hot-water extraction, by adding additional extracts of guac, fennel, cloves and pine needles, It has the advantage of not only excellent taste and flavor, but also excellent bad breath removal effect, and unlike general bad breath removers, it is possible to drink it immediately rather than rinsing the mouth, so it was confirmed that there is an advantage of convenient use in daily life.

Above, the present invention has been described in detail with examples, but the present invention is not limited to the above embodiments, and can be modified in various forms, and common knowledge in the art within the technical spirit of the present invention It is clear that many variations are possible by those who have it. In addition, various forms of substitution, modification and change will be possible by those skilled in the art within the scope of the technical spirit of the present invention described in the claims, which also falls within the scope of the present invention. something to do.

Claims (7)

After adding water to a natural plant mixture mixed at a ratio of 50 to 60% by weight of pine cones, 5 to 15% by weight of pine cones, 15 to 25% by weight of gooseberry, 5 to 15% by weight of cinnamon, and 1 to 10% by weight of licorice, 97 A first hot water extraction step of preparing a first hot water extract by heating until water boils at a temperature of ° C or higher;
Add hull, fennel and cloves to the first hot water extract prepared in the first hot water extraction step, but 1 to 5 parts by weight of fennel, 1 to 5 parts by weight of fennel, and 1 to 5 parts by weight of cloves, relative to 100 parts by weight of the natural plant mixture A second hot water extraction step of preparing a second hot water extract by adding it to the first hot water extract in a negative ratio and then heating it at a temperature of 97 ° C. or higher for 15 to 25 minutes;
a third hot water extraction step of preparing a third hot water extract by heating the second hot water extract prepared in the second hot water extraction step at a temperature of 83 to 87° C. for 55 to 70 minutes;
The pine needle enzyme solution was added to the third hot water extract prepared in the third hot water extraction step, but the pine needle enzyme solution was added in a ratio of 85 to 110 parts by weight of the pine needle enzyme solution relative to 100 parts by weight of the natural plant mixture, and then added to the third hot water extract at 83 to 87 ° C. A fourth hot water extraction step of preparing a fourth hot water extract by heating at a temperature of 8 to 12 minutes; and
A filtration step of filtering the solids contained in the fourth hot water extract prepared in the fourth hot water extraction step to prepare a beverage for removing bad breath in liquid form; bad breath containing a natural extract as an active ingredient A method for preparing a beverage for removal. delete The method of claim 1,
In the first hot water extraction step,
A method for producing a beverage for removing bad breath containing a natural extract as an active ingredient, characterized in that water is added at a rate of 3500 to 4200 parts by weight based on 100 parts by weight of the natural plant mixture. delete delete The method of claim 1,
The pine needle enzyme solution,
Pine needles in liquid form prepared by adding and mixing 50 to 150 parts by weight of sugar with respect to 100 parts by weight of washed and drained pine needles, aging at room temperature for 3 to 12 months, and filtering the solids contained in the aged material. A method for producing a beverage for removing bad breath containing a natural extract as an active ingredient, characterized in that it is an enzyme solution. A beverage for removing bad breath containing a natural extract, which is characterized in that it is prepared by the method of any one of claims 1, 3, or 6, as an active ingredient.

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