KR20000006978A - Composition of tea mixed green tea, oat and herbs. - Google Patents
Composition of tea mixed green tea, oat and herbs. Download PDFInfo
- Publication number
- KR20000006978A KR20000006978A KR1019990050972A KR19990050972A KR20000006978A KR 20000006978 A KR20000006978 A KR 20000006978A KR 1019990050972 A KR1019990050972 A KR 1019990050972A KR 19990050972 A KR19990050972 A KR 19990050972A KR 20000006978 A KR20000006978 A KR 20000006978A
- Authority
- KR
- South Korea
- Prior art keywords
- green tea
- oat
- tea
- composition
- green
- Prior art date
Links
- 244000269722 Thea sinensis Species 0.000 title claims abstract description 95
- 235000009569 green tea Nutrition 0.000 title claims abstract description 62
- 235000007319 Avena orientalis Nutrition 0.000 title claims abstract description 52
- 239000000203 mixture Substances 0.000 title claims abstract description 45
- 235000013616 tea Nutrition 0.000 title claims abstract description 36
- 235000007558 Avena sp Nutrition 0.000 title claims description 36
- 235000008216 herbs Nutrition 0.000 title description 9
- 244000075850 Avena orientalis Species 0.000 claims abstract description 51
- 244000246386 Mentha pulegium Species 0.000 claims abstract description 17
- 235000016257 Mentha pulegium Nutrition 0.000 claims abstract description 17
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- 239000000843 powder Substances 0.000 claims abstract description 12
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- 235000007232 Matricaria chamomilla Nutrition 0.000 claims abstract description 4
- 238000002156 mixing Methods 0.000 claims description 6
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- 238000002386 leaching Methods 0.000 claims description 2
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- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
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- 238000002835 absorbance Methods 0.000 description 2
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- 239000003963 antioxidant agent Substances 0.000 description 2
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- 150000001765 catechin Chemical class 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 229950001002 cianidanol Drugs 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 235000013376 functional food Nutrition 0.000 description 2
- 238000003306 harvesting Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 210000004185 liver Anatomy 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 150000008442 polyphenolic compounds Chemical class 0.000 description 2
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- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 108010023302 HDL Cholesterol Proteins 0.000 description 1
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- 240000005979 Hordeum vulgare Species 0.000 description 1
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- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
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- 229930003471 Vitamin B2 Natural products 0.000 description 1
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- 125000003118 aryl group Chemical group 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 230000004071 biological effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- -1 carnetine Natural products 0.000 description 1
- 229930002875 chlorophyll Natural products 0.000 description 1
- 235000019804 chlorophyll Nutrition 0.000 description 1
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
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- 230000037213 diet Effects 0.000 description 1
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- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 235000018927 edible plant Nutrition 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 230000000678 effect on lipid Effects 0.000 description 1
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- 238000002474 experimental method Methods 0.000 description 1
- HVQAJTFOCKOKIN-UHFFFAOYSA-N flavonol Natural products O1C2=CC=CC=C2C(=O)C(O)=C1C1=CC=CC=C1 HVQAJTFOCKOKIN-UHFFFAOYSA-N 0.000 description 1
- 150000002216 flavonol derivatives Chemical class 0.000 description 1
- 235000011957 flavonols Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000008821 health effect Effects 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 235000020345 hibiscus tea Nutrition 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000012633 leachable Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 210000005228 liver tissue Anatomy 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
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- 230000035764 nutrition Effects 0.000 description 1
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- 230000001590 oxidative effect Effects 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
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- 235000018102 proteins Nutrition 0.000 description 1
- RADKZDMFGJYCBB-UHFFFAOYSA-N pyridoxal hydrochloride Natural products CC1=NC=C(CO)C(C=O)=C1O RADKZDMFGJYCBB-UHFFFAOYSA-N 0.000 description 1
- ZUFQODAHGAHPFQ-UHFFFAOYSA-N pyridoxine hydrochloride Chemical compound Cl.CC1=NC=C(CO)C(CO)=C1O ZUFQODAHGAHPFQ-UHFFFAOYSA-N 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
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- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/214—Tea
Abstract
Description
녹차가 동서양을 막론하고 영양 건강음료로 애용되어 왔음은 주지의 사실이다. 녹차는 기능성으로 볼 때 비타민, 카네틴, 플라보놀을 함유하고 있어 기능성 식품으로 애용되고 있다. 본 발명은 녹차의 기능성과 다른 허브식물에서 기호성을 결합하여 기능성과 기호성이 우수한 다류식품을 개발하는데 있다.It is well known that green tea has been used as a nutritional health drink in both East and West. Green tea is a functional food because it contains vitamins, carnetine, and flavonols. The present invention combines the functionality of green tea with other herbs in preference to develop a multifunctional food excellent functionality and palatability.
본 발명은 녹차에 귀리(Avena sativa)의 20cm이하의 잎을 수확하여 분말이나 호숙기의 청색상태의 귀리를 미숙립에 페퍼민트 혹은 케모마일(Chamomile), 하이비스커스 등 향신 허브식물을 혼합한 침출차 조성물에 관한 것이다. 더욱 구체적으로, 본 발명은 귀리(Avena sativa)의 풍부한 단백질, 무기질, 비타민과 향신 허브 (Herb)식물의 높은 항산화성와 향을 조합하여 혼합한 침출차를 고안하였다. 천연식품 혼합 조성물을 찾아내기 위하여 여러 가지 식물을 대상으로 광범위한 스크리닝과 혼합 조합시험을 행하였다. 그 결과 녹차에 귀리의 어린잎 혹은 미숙 종자와 페퍼민트(Pepper - mint) 혹은 케모마일 등 허브류를 혼합한 조성물이 무기물과 비타민 함량 항산화성이 높고 맛과 향이 가장 우수하였다.The present invention relates to a leachable tea composition comprising a mixture of aromatic herb plants such as peppermint, chamomile, hibiscus, etc., in green tea, harvesting leaves of 20 cm or less of oat (Avena sativa), and uncooked blue oats in a powdered or homeless state. will be. More specifically, the present invention devised a leaching tea blended with a combination of high antioxidant properties and flavors of oat (Avena sativa) rich protein, minerals, vitamins and herbs. Extensive screening and mixed combination tests were conducted on various plants to find natural food blend compositions. As a result, the composition of green tea mixed with young leaves of oats or immature seeds and herbs such as peppermint or chemomile was the highest in minerals and vitamins, and had the highest taste and aroma.
약용식물의 연구가 활발한 요즘 천연물의 탐색과 생리활성물질의 연구, 합성의약품 개발, 임상응용 등에 관한 연구가 활발히 이루어지고 있다. 그 중 산약의 결점을 보완하기 위하여 한약재 중 상약에 속하며 특유의 향기를 가지는 당귀와 많은 양의 당분을 함유하여 단맛을 내는 대추를 혼합하여 기호성을 높여 과립형태로 제조하여 물과의 친화성 및 용해도를 증진시켜 산약의 상품적 가치를 높이는 혼합 과립차 제조기술이 연구되었다.Research of medicinal plants is active These days, research on natural products, research of bioactive substances, development of synthetic drugs, clinical applications, etc. are being actively conducted. Among them, in order to make up for the shortcomings of medicinal herbs, it belongs to medicinal herbs of Chinese herbal medicine and contains a large amount of sugar and jujube jujube, which have a sweet taste. In order to increase the commercial value of powdered powder, the manufacturing technology of mixed granular tea was studied.
천연물 또는 약용식물로부터의 유용성분과 항산화 물질의 개발·연구에 대하여는 국내에서도 과거부터 많은 연구를 수행하여 오고 있다. 특히 국내에서는 주식품의 원료가 곡물과 야채를 이용한 식생활이 위주이므로 채소류나 식용식물에 대한 유용성분과 항산화성 연구가 최근에도 활발히 연구 수행되고 있다.The development and research of useful components and antioxidants from natural or medicinal plants have been conducted in Korea in the past. Especially in Korea, the main ingredient of staple food is dietary life using grains and vegetables, so researches on useful components and antioxidant properties of vegetables and edible plants have been actively conducted in recent years.
최근 차에 대한 관심이 급격히 증가함에 따라 차의 성분과 약리효과에 대한 많은 연구가 진행되고 있다. 차의 기능성 물질로 콜레스테롤 저하, 고혈압 및 동맥경화 예방, 고 산화기질 생성 억제에 의한 노화방지, 비만방지, 항암효과에 대한 연구가 활발히 진행되고 있다. 그러나 차는 기능성도 중요하지만 기호식품이므로 기능성에 기호성이 높은 향을 첨가한 차의 개발이 요구되고 있다.Recently, as interest in tea has increased rapidly, many studies on the composition and pharmacological effects of tea have been conducted. As functional substances of tea, studies on anti-aging, obesity, and anticancer effects by lowering cholesterol, preventing high blood pressure and arteriosclerosis, and inhibiting the formation of high oxidative substrate have been actively conducted. However, since tea is also a functional food, it is required to develop tea with high flavor.
차가 중요한 기호 음료로써 발전하여 가장 큰 이유는 차가 갖는 화학성분의 특이성 때문이다. 차의 생 잎 중에는 약 75∼80%가 수분이고 나머지가 고형분인데 고형분의 40%는 물에 녹는 수용성 성분이고 나머지는 불용성 물질이다. 맛과 향에 영향을 주는 것 중에서 쓴맛을 가지고 있는 카페인이 있다. 차 잎 중의 카페인은 원두커피에 비하여 많지만 차를 우려낼 때 60∼70% 정도만이 우려나 녹차 한잔 당 카페인의 섭취량은 커피보다 다소 적다. 차의 맛이 쓰고 떫은맛이 강한데 이것은 폴리페놀이 주체이고 차의 폴리페놀은 케테킨류의 혼합물로 구성되어 있다. 본 발명의 기술적 주요 과제는 차의 쓰고 떫은맛을 허브향을 첨가하여 쓰고 떫은맛을 소거하여 기호성을 높이고 항산화성이 높고 콜레스테롤 등 지질수준 개선에 효과가 있는 향신 허브를 혼합하여 기능성을 보완하기 위한 첨가물 조성물을 연구하는데 있었다.Tea has been developed as an important favorite drink because of the specificity of the chemical composition of tea. Among the fresh leaves of tea, about 75-80% is water, and the remainder is solid, 40% of which is water-soluble, and the rest is insoluble. One of the things that affects taste and aroma is caffeine, which has a bitter taste. Caffeine in tea leaves is higher than coffee beans, but only 60-70% of tea is concerned, but the intake of caffeine per cup of tea is somewhat lower than coffee. The tea taste is bitter and astringent. It is mainly composed of polyphenols, and the tea polyphenols are composed of a mixture of catechins. The main technical problem of the present invention is the additive composition for supplementing the functionality by mixing the herbal herb to add the aroma and bitter taste of tea to increase the palatability by eliminating the astringent taste and high antioxidant properties and effective in improving lipid level such as cholesterol Was to study.
본 연구는 귀리 20cm 이하의 어린잎과 녹색상태 귀리 종실의 일반성분, 무기성분, 비타민 함량을 조사하였다. 또한 Herb류 중에서 항산화 활성시험과 지질수준 개선에 미치는 효과를 조사하여 항산화성이 높고 지질수준개선에 효과가 있는 허브혼합물조성을 만들었다. 또한 향이 우수한 Herb를 녹차에 혼합하기 위한 관능특성을 연구하였다. 또한 이들 혼합물 조성물이 생리활성에 미치는 상승적 작용도 동시에 연구하였다.The purpose of this study was to investigate the general, inorganic and vitamin contents of oat 20 cm and young leaves and green oat seeds. In addition, herb mixtures were tested for antioxidant activity and their effects on lipid level improvement. In addition, the sensory properties for blending herbs with excellent flavor to green tea were studied. In addition, the synergistic effect of these mixture compositions on the biological activity was also studied.
1. 귀리 어린잎과 청색미의 성분 함량1. Contents of Young Oat Leaves and Blue Rice
본 발명은 귀리의 어린잎이나 녹색상태의 미숙종자를 수확하여 녹차에 첨가하기 위한 침출차 조성물에 혼합시키는 것과 관련되어 있다. 귀리의 어린잎 분말은 단백질 함량이 30%로 매우 높았다. 녹색상태의 귀리종실은 인체에 유용한 성분을 함유하고 있어 다류식품 재료로 활용하면 다류식품의 기능성을 증대시킬 수 있다. 녹색상태의 귀리 종실은 생생한 녹색도를 가지면서 Chlorophyll을 함유하고 있다 또한 15Cm이하의 귀리 어린잎과 녹색상태의 귀리 종실은 인체에 유용한 성분과 천연 비타민과 무기물을 다량 함유하고 있다(표 1, 2).The present invention relates to harvesting young leaves of oat or green immature seeds and mixing them into leach tea compositions for addition to green tea. The oat's young leaf powder had a very high protein content of 30%. Green oat seeds contain useful ingredients for the human body, so if you use them as a food material, you can increase the functionality of the food. Green oat seeds contain chlorophyll with vivid greenness. Young oat leaves of less than 15 cm and green oat seeds contain high amounts of useful vitamins, natural vitamins and minerals (Tables 1 and 2). ).
표 3에는 귀리 어린잎 분말과 녹색상태의 미숙립 종실 분말의 무기성분, 비타민 함량을 다른 곡물과 비교하였다. 귀리의 어린잎은 시금치에 비하여 Na함량이 200배, K함량은 100배, Ca는 5배, 철Table 3 compares the inorganic and vitamin contents of oat young leaf powder and green immature seed powder with other grains. The young leaves of oats are 200 times Na, 100 times K, 5 times Ca, and iron compared to spinach.
분은 4배 이상 다량함유 되어 있었다. 또한 비타민 B1, B2, B6도 시금치에 비하여 높은 함유량을 나타내었다(표 3, 4, 5,)Minutes were contained more than four times. Vitamin B1, B2 and B6 also showed higher content than spinach (Tables 3, 4, 5)
2. 녹차에 귀리 및 향신 허브식물 혼합조성물의 항산화 활성검정2. Antioxidant Activity Test of Oat and Spice Herb Plants in Green Tea
차 잎 중의 카테킨 성분은 식용유지에 대한 항산화 작용이 있음이 리(Lee), 하라, 야마구찌(山口) 등에 연구되어 차의 카테킨은 산화방지 효과가 높은 것으로 나타났다. 항산화 효과를 측정하기 위하여 Methanol를 가하여 수욕상에서 3시간 동안을 냉각하면서 3회 추출하여 얻어진 Methanol 엑스를 얻고 이를 항산화 측정용 시료로 사용하였다. Radical소기 작용의 측정 방법은 추축액 5㎖를 실온에 30분방치한 후 517mm에서의 흡광도 감소를 측정하였다. 시료 무첨가의 Control의 흡광도를 1/2로 감소시키는데 필요한 시료의 양(mg)을 Tocophenol, BHA 및 BHT와 같은 기존의 항산화제를 대조구를 하여 실험하였다. 페퍼민트, 하이비스커스, 레몬밤의 항산화 활성은 시제품 현미녹차에 비하여 높았다. 또한 귀리 어린잎과 종실의 항산화 활성은 향신 허브식물에 비하여 다소 낮았다. 표 6과 같이 녹차, 귀리, 잎, 귀리 미숙종실, 페퍼민트의 혼합 조성물은 항산화 효과가 매우 높았다. 또한 녹차와 페퍼민트 등 향신 허브식물과의 혼합조성물도 항산화 활성이 향신 허브식물 수준에 근접하게 높았다. 이러한 결과는 카테킨류의 항산화 작용은 카테킨 단독 사용보다 귀리 어린잎의 비타민C 향신 허브식물 등과 혼합하였을 때 더욱 강력한 항산화 효과를 나타낸 것으로 생각된다.The catechin component of tea leaves has antioxidant activity against edible oils and has been studied in Lee, Hara, and Yamaguchi. In order to measure the antioxidant effect, Methanol was added to extract Methanol X which was extracted three times while cooling for 3 hours in a water bath, and used as a sample for measuring antioxidant activity. Radical scavenging activity was measured by reducing the absorbance at 517mm after 5ml of extract liquid at room temperature for 30 minutes. The amount of sample (mg) required to reduce the absorbance of the control without the sample to half was tested by controlling the existing antioxidants such as Tocophenol, BHA and BHT. Antioxidant activity of peppermint, hibiscus and lemon balm was higher than that of brown tea. In addition, the antioxidant activities of young oat leaves and seeds were somewhat lower than those of spice herbs. As shown in Table 6, the mixed composition of green tea, oats, leaves, oat immature yarn and peppermint had a very high antioxidant effect. In addition, the mixed composition of spices and herbs such as green tea and peppermint also had high antioxidant activity close to the level of spices. These results suggest that the antioxidant activity of catechins was more potent when mixed with vitamin C-flavored herbal plants of young oat leaves than catechin alone.
3. 영양 생리 효과3. Nutrition physiological effect
본 연구에서는 녹차와 보리 및 허브식물 혼합물의 영양생리 기능을 시험하고자 추출물을 흰쥐에게 급여한 후 체내 지질수준에 미치는 영향을 조사하였다. 본 실험에 이용한 실험 동물은 약 200g의 6∼7주된 Sprague Dawley 종으로 수컷 흰쥐 45마리를 각 처리당 9마리씩 6군으로 완전임의 배치하였다. 실험군은 페퍼민트 녹차, 케모마일 녹차, 하이비스커스 녹차, 레몬밤 녹차 및 대조군(현미녹차)으로 나누었고 부재료 배합비는 표 7과 같으며 물과 실험식이는 4주간 자유섭취방법으로 급여하였다.The purpose of this study was to investigate the nutritional physiological function of green tea, barley and herb mixtures and to investigate the effects of extracts on the lipid levels in the rats. The experimental animals used in this experiment were approximately 200 g of 6-7 week old Sprague Dawley species and 45 male rats were placed in 6 groups of 9 rats per treatment. The experimental group was divided into peppermint green tea, chemomile green tea, hibiscus green tea, lemon balm green tea, and the control group (brown rice green tea), and the compounding ratios are as shown in Table 7. The water and the experimental diet were fed by free intake method for 4 weeks.
실험 동물의 혈청에서 total cholesterol, triglyceride, HDL-cholesterol, LDL-cholesterol 및 간과 지방조직 및 변에서는 total lipid, total cholesterol, triglyceride 함량을 분석하였다. 혈청 중성지방, total cholesterol 및 LDL-cholesterol 함량은 귀리녹차에서 가장 낮게 나타났다. 또한 허브 혼합녹차 섭취군의 혈청 중성지방, total cholesterol 및 LDL-콜레스테롤 함량은 모든 혼합허브녹차 섭취군에서 대조군보다 지질수준개선에 뚜렸한 효과를 나타내었다.Total cholesterol, triglyceride, HDL-cholesterol, LDL-cholesterol and total lipid, total cholesterol, and triglyceride contents were analyzed in liver and adipose tissue and stools. Serum triglyceride, total cholesterol and LDL-cholesterol contents were lowest in oat green tea. Serum triglyceride, total cholesterol and LDL-cholesterol contents of herbal mixed green tea intake group showed more effective effect on lipid level improvement than control group in all mixed herbal green tea intake groups.
또한 간의 총지질 함량은 모든 허브혼합녹차 섭취군이 대조구인 현미녹차 섭취군보다 낮게 나타났다. 따라서 허브 혼합녹차는 간에서의 지질수준 저하에 유의한 효과를 나타낸다고 할 수 있겠다(표 8).In addition, the total lipid content of liver was lower in all herbal mixed green tea intake groups than in the brown rice intake control group. Therefore, it can be said that the herbal green tea has a significant effect on the decrease of lipid level in the liver (Table 8).
지방조직의 무게는 모든 허브혼합녹차군에서 대조군보다 낮게 나타났다. 중성지방 함량은 귀리녹차군에서 총 콜레스테롤 함량은 레몬밤 녹차군에서 대조군 보다 낮았다(표 9).Adipose tissue weight was lower than that of the control group in all herbal green tea groups. The triglyceride content of the oat green tea group was lower than that of the control group in the lemon balm green tea group (Table 9).
변에서 배설되는 총 지질 함량은 모든 허브혼합녹차군에서 대조군인 현미 녹차보다 높은 경향을 나타내었다. 총 콜레스테롤 배설량은 귀리, 페퍼민트 녹차군에서 높게 나타났다. 이러한 결과는 허브혼합 추출물을 급여하였을 때 변을 통해 지질을 배설하여 체내 지질함량을 낮출 수 있는 것으로 나타났다(표 10).The total lipid content excreted in the stool showed a higher tendency than the brown rice green tea, which was the control group in all the herbal mixed green tea groups. Total cholesterol excretion was higher in oat and peppermint green tea groups. These results showed that when the herbal mixture extract was fed, lipids were excreted through the stool to lower the lipid content in the body (Table 10).
4. 녹차, 귀리, 허브 혼합 조성물 침출차의 관능적 특성조사4. Sensory Characteristics of Leached Tea of Green Tea, Oat and Herb Mixtures
녹차, 귀리, 허브 혼합조성물의 관능 조사를 실시하였다. 표 11과 같이 귀리 어린잎이나 귀리 미숙종실을 물에 침출하였을 때 향과 맛이 거의 없어 귀리만의 차의 기호성은 좋지 않았다. 녹차, 귀리, 페퍼민트 혼합차는 녹차의 맛과 페퍼민트의 향이 조화를 이루어 높은 점수를 나타내었다. 특히 녹차의 쓰고 떫은맛이 녹차와 향신 허브식물 혼합조성물과 녹차+귀리+페퍼민트 혼합 조성물차에서는 거의 없어졌다. 또한 귀리를 제외한 녹차와 페퍼민트 혹은 녹차와 케모마일 혹은 녹차와 하이비스커스 혹은 녹차와 레몬밤 조성물은 녹차+귀리+페퍼민트 혼합 조성물 보다 관능 측면에서 우수하였다.The sensory investigation of the green tea, oat, and herbal mixed compositions was carried out. As shown in Table 11, when oat young leaves or oat immature seeds were leached into water, the oat tea's taste was not good because it had little flavor and taste. Green tea, oat, and peppermint blended teas had a high score, combining the flavor of green tea with the flavor of peppermint. In particular, the bitter and astringent taste of green tea was almost eliminated in the green tea and spices herb mixture composition and green tea + oat + peppermint mixed composition tea. Green tea and peppermint or green tea and chemomile or green tea and hibiscus or green tea and lemon balm composition except oats were superior in terms of sensory properties than green tea + oat + peppermint mixed composition.
5. 조성물 실시 예5. Composition Examples
1) 조성물 11) Composition 1
- 녹차 50∼90%-50 ~ 90% green tea
- 페퍼민트 10-50%Peppermint 10-50%
2) 조성물 22) composition 2
- 녹차 50∼70%-50 ~ 70% green tea
- 귀리 어린잎 분말 10∼25%10-25% oat young leaf powder
- 귀리 미숙종실 분말 10∼25%10-25% of oat immature seeds powder
- 페퍼민트 10∼25% 혹은 케모마일 10∼25%, 하이비스커스 10∼25%, 레몬밤-Peppermint 10-25% or Chamomile 10-25%, Hibiscus 10-25%, Lemon Balm
10∼25%10-25%
3) 조성물 33) composition 3
- 녹차 50∼90%-50 ~ 90% green tea
- 하이비스커스 10∼50%-Hibiscus 10-50%
4) 조성물 44) Composition 4
- 녹차 50∼90%, 케모마일 10∼50%-50 to 90% green tea, 10 to 50% chemomile
5) 조성물 55) Composition 5
- 녹차 50∼90%, 레몬밤 10∼50%-50 ~ 90% green tea, 10 ~ 50% lemon balm
6. 녹차, 귀리, 향신 허브식물 혼합조성물 차의 제조공정6. Manufacturing process of green tea, oat and spices herb plant composition
조성물 차의 제조 공정은 녹차에 페퍼민트, 케모마일, 하이비스커스, 레몬밤을 혼합하기 전에 차잎을 건조시킨 뒤 완전히 냉각시켜 허브식물과 혼합한다. 혼합한 후 교반시킨 후 티벳으로 제조한다.In the process of preparing the composition tea, the tea leaves are dried and completely cooled before mixing the peppermint, chemomile, hibiscus and lemon balm with green tea and mixed with the herb plants. After mixing, the mixture is stirred and prepared in Tibet.
세계적으로 차가 기호음료로 발전해온 가장 큰 원인은 차의 생잎 중에 있는 맛과 향 및 무기물, 비타민 등의 유용성분에 의한 여러 가지 보건효과를 들 수 있다.The biggest cause of the development of tea as a favorite beverage in the world is the health effects of various ingredients such as taste, aroma, minerals and vitamins.
최근 국내에서 차 소비량이 늘어나고 있는 추세이지만 우리 나라의 년간 차 소비량은 약 30g으로써 아일랜드 3000g, 영국 2560g, 일본의 1020g보다 현저히 낮다. 특히 동양문화 국가인 일본에 비해 차 소비량이 1/30 수준에 불과하다. 우리 나라에서 차 소비량이 높지 않은 것은 녹차 특유의 쓴 맛과 떫은맛이 강한 것이 대중적인 기호성이 낮은 것이 원인이 된다.In recent years, tea consumption has been increasing in Korea, but Korea's annual tea consumption is about 30g, which is significantly lower than 3000g in Ireland, 2560g in the UK and 1020g in Japan. In particular, tea consumption is only 1/30 of Japan's Asian culture. The low consumption of tea in our country is caused by the bitterness and astringent taste of green tea, which have low popularity.
본 발명에서는 차의 유용성분을 보강할 수 있는 조성물을 국내에서 쉽게 재배하여 공급할 수 있는 귀리 원료에서 찾아내었다. 귀리 어린잎에는 일반 재배식물보다 무기물, 비타민 함량이 10∼100배 이상 높고, 귀리의 미숙 종실은 지질수준 개선효과를 높일 수 있다. 또한 녹차의 기호성을 증대시키기 위하여 허브식물 향을 첨가하였고 녹차의 기능성도 동시에 극대화하기 위하여 허브식물 중에서 항산화 효과가 매우 높고 지질개선 효과가 뚜fut한 허브식물을 선발하였다. 또한 우리 나라 사람들에게 기호성이 높은 향기를 가진 허브 식물을 녹차에 조합시켜 향취를 더욱 높일 수 있었다. 녹차, 귀리, 향신 허브 혼합 조성물은 유용성분과 항산화 활성의 상승작용과 지질수준 개선효과와 녹차의 맛과 향의 개선으로 녹차의 기호성과 기능성 증대에 유용하게 사용될 수 있는 조성물이다.In the present invention was found in the oat raw material that can be easily grown and supplied a composition that can reinforce the useful components of tea in Korea. Young oat leaves contain more than 10 to 100 times more minerals and vitamins than conventional cultivated plants, and oat seeds of oat can enhance lipid levels. In addition, herbal plant flavors were added to increase the palatability of green tea, and in order to maximize the functionality of green tea at the same time, the herb plant was selected from the herb plants with very high antioxidant effect and rich lipid improvement effect. In addition, by adding herbal plants with high scents to green tea, Koreans were able to enhance their scent. Green tea, oat, spices herb composition is a composition that can be useful for increasing the palatability and functionality of green tea by synergistic effect of the active ingredient and antioxidant activity and improving the lipid level and taste and flavor of green tea.
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| KR1019990050972A KR20000006978A (en) | 1999-11-12 | 1999-11-12 | Composition of tea mixed green tea, oat and herbs. |
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| KR1019990050972A KR20000006978A (en) | 1999-11-12 | 1999-11-12 | Composition of tea mixed green tea, oat and herbs. |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100372783B1 (en) * | 1999-12-08 | 2003-02-15 | 주식회사 태평양 | A functional tea composition having anti-stress effect |
| KR20040031495A (en) * | 2002-10-07 | 2004-04-13 | 박일돈 | a silk tree.herb.scorched rice tone with tea and soft drink |
| KR100690980B1 (en) * | 1999-07-16 | 2007-03-12 | 주식회사 벤스랩 | A drink decomposing cholesterol and a formulation decomposing the same |
| KR100713685B1 (en) * | 2005-06-28 | 2007-05-02 | (주)상수허브랜드 | Herb green tea which has exellent flavor and anti-cancer activity |
| WO2011040697A1 (en) * | 2009-10-01 | 2011-04-07 | (주)아모레퍼시픽 | Food composition containing concentrate of theanine and oat extract for promoting memory, learning ability and psychological stability |
| KR101337893B1 (en) * | 2007-10-11 | 2013-12-09 | (주)아모레퍼시픽 | Peppermint-green tea with excellent preference and preparing method thereof |
| CN105166191A (en) * | 2015-10-20 | 2015-12-23 | 温炫翀 | Pleurotus tuber tea and preparation method thereof |
-
1999
- 1999-11-12 KR KR1019990050972A patent/KR20000006978A/en not_active Application Discontinuation
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100690980B1 (en) * | 1999-07-16 | 2007-03-12 | 주식회사 벤스랩 | A drink decomposing cholesterol and a formulation decomposing the same |
| KR100372783B1 (en) * | 1999-12-08 | 2003-02-15 | 주식회사 태평양 | A functional tea composition having anti-stress effect |
| KR20040031495A (en) * | 2002-10-07 | 2004-04-13 | 박일돈 | a silk tree.herb.scorched rice tone with tea and soft drink |
| KR100713685B1 (en) * | 2005-06-28 | 2007-05-02 | (주)상수허브랜드 | Herb green tea which has exellent flavor and anti-cancer activity |
| KR101337893B1 (en) * | 2007-10-11 | 2013-12-09 | (주)아모레퍼시픽 | Peppermint-green tea with excellent preference and preparing method thereof |
| WO2011040697A1 (en) * | 2009-10-01 | 2011-04-07 | (주)아모레퍼시픽 | Food composition containing concentrate of theanine and oat extract for promoting memory, learning ability and psychological stability |
| CN105166191A (en) * | 2015-10-20 | 2015-12-23 | 温炫翀 | Pleurotus tuber tea and preparation method thereof |
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