KR20000066836A - Health food beverage composition containing prickly pear extract - Google Patents

Abstract

PURPOSE: A health food beverage containing an extract from prickly pear that has various of nutrients and medical effects with maintaining the original taste of soft drink or alcoholic drinks is provided. CONSTITUTION: The health food beverage contains 0.1-20wt% of an extract from the prickly pear produced by compressing with heating the fruit part of cactus at 110-125°C for 2-4hours in a high pressure heater without an extraction solvent. One more of an extract from the leaves of the cactus, vitamin C or Oligosaccharide can be added to the drink.

Description

Health food beverage composition containing prickly pear extract

The present invention relates to a health food beverage composition containing palm cactus fruit extract. More specifically, the present invention is an anti-cancer effect, anti-aging, anti-diabetic, diuretic, cholesterol lowering, osteoporosis, arthritis, cough, bronchial asthma, skin care, constipation, etc. The present invention relates to a health food beverage composition capable of obtaining nutritional and pharmacological effects while maintaining the taste and quality of alcoholic beverages and soft drinks. The health food beverage composition of the present invention includes an alcoholic beverage or a soft beverage.

In recent years, the consumption of alcoholic beverages or soft drinks is increasing rapidly as economic conditions improve and leisure activities increase. Specifically, alcoholic beverages or soft drinks to solve physical and mental stresses that can arise from the pollution of automobiles, smoking, dust, heavy work, overheated entrance exams, and intense competitive social structure in accordance with the rapid development of the industry. Intake is increasing rapidly. In particular, health-oriented modern people prefer beverage products that have pharmacological and pharmacological effects even in alcoholic beverages or soft drinks that can be easily purchased and consumed in everyday life.

When a person drinks an alcoholic beverage, alcohol is rapidly absorbed into the gastrointestinal tract and is uniformly dispersed in the body. Absorbed alcohol is almost 90% metabolized in the liver, and excessive alcohol intake can cause several side effects in humans. Short-term alcohol intake can lead to confusion, loss of walking, headache, vomiting, hot flashes, and heart rhythm irregularities.Also, excessive alcohol consumption in the long term can cause memory loss, liver disease, neurological disease, gastrointestinal disease, alcoholism May cause.

Therefore, attempts have been made to alleviate these side effects by administering synthetic medicines before or after the intake of alcoholic beverages, or by administering herbal medicines such as conditioners or high protein foods. The use of synthetic medicines can mitigate the side effects of alcohol consumption, but they still cause significant side effects. The most popular recipes are ginseng extract / honey blends, fresh rooted juice and carrot juice. However, this method has no side effects, but it is inconvenient to use because a herbal or high protein food must be made whenever treatment is required.

In addition, modern people drink a variety of soft drinks after a variety of exercise, to eat a variety of food, or during leisure activities to strengthen the mind and body. However, these drinks can be expected a temporary thirst quenching effect and refreshment, but because most of the chemically synthesized beverages and drinking them continuously, there is a concern of side effects due to habitual excess intake by drinking more. Therefore, modern people prefer to reduce the intake of such chemically synthesized beverages as much as possible and to prefer health-oriented functional soft drinks.

Palm cactus, also known as baeknyeoncho, is composed of 88-95% water as the main ingredient and nutritional and pharmacologically beneficial to the human body, carbohydrates, dietary fiber, vitamins, Ca, Mg, etc. It contains pectin, which lowers cholesterol and fat, phenol and anti-cancer substances, and flavonoids. The nutritional and pharmacological effects of palm cactus are well known through folk medicine.

Palm cactus contains many ingredients necessary for antipyretic calm, sore throat relief, bronchial asthma, burn treatment, blood purifying, blood removal, diabetes, cholesterol suppression, aging and prevention of constipation, intestinal activation, anticancer action, and diuretic effect. (See Chinese Herbal Dictionary, Herbal Medicine, Home Medicine, etc.).

However, taking a cactus in one hand or applying it on the affected area is inconvenient, and drinking the cactus leaf as it is can make you feel reluctant to take it because the perpene ingredient in the cactus leaf has an unpleasant smell. have. Especially in the case of cactus fruit, the outer shell is very hard and thick, and the shape surrounding the flesh and seeds has a very dense structure. Attention has been focused on pharmacological research.

For example, Korean Patent No. 173167 (published Feb. 1, 1999) proposes a method for effectively extracting a water-soluble polysaccharide that can be used as a beverage containing medicinal and edible ingredients from cactus leaves. have. According to this patent, however, cactus leaves are prepared by hot water extraction at a high temperature of 100 ° C. and then precipitated with alcohol solvents such as ethanol to produce water-soluble polysaccharides. There is. The cactus leaves contain three kinds of terpene compounds, which are volatile odors, that is, α-, β- or γ-terpenes, etc. Eating these cactus juices as it is can cause discomfort due to disgusting smells. In addition, the fermentation process, such as alcohol precipitation, such as the patent, there is a concern that terpene components that have a beneficial pharmacological effect on the human body is removed or changed into other components. In addition, the patent only suggests a vague possibility that the cactus leaf extract can be used as a beverage to increase the pharmacological effect of the cactus, and there is no mention of specific examples of preparing the beverage or experimental data to prove the effect of the beverage. Not.

Therefore, the present inventors have conducted numerous studies and experiments to improve the problems of the conventional alcoholic beverages and soft drinks, the fruit part of palm cactus is more rich in nutritional and pharmacological components beneficial to the human body than the leaf part. Ingestion and absorption of nutrients and pharmacological ingredients contained in palm berry extracts while maintaining the taste and quality of alcoholic beverages or soft drinks by applying palm cactus fruit extract to alcoholic beverages or soft drinks The anti-cancer effect, anti-aging, anti-diabetic, diuretic, cholesterol-lowering, osteoporosis, arthritis, cough, bronchial asthma, skin care, constipation was found to complete the present invention.

The present invention relates to a health food beverage composition characterized by containing 0.1 to 20% by weight of the fruit extract extracted by heating the palm cactus fruit portion at 110 to 125 ℃ with a high pressure heater without an extraction solvent.

In general, palm cactus fruits are similar in shape and size to western pears, and are named prickly pears. Fruits can be obtained from various kinds of cactus. The surface of the fruit is green to dark purple. The pulp is soft and has a porous structure interspersed with black seeds. Fruit flesh color is greenish pale yellow to dark golden yellow. Also called a cactus pear. It has the same aroma and taste as melons, but has a gentle aroma. Cactus fruit should be picked a little hard and uniform color when pressed by the palm.

Palm cactus fruit extract used in the present invention is extracted by the following method. Jeju Island, South Korea, harvests palm cactus fruits that are not contaminated by pesticide free cultivation in a clear environment. When the collected fruits are put into a rotary high speed rotor and rotated, the spines are removed by a brush and a blower, and impurities are removed from the net. No other chemicals such as synthetic detergents or detergents are used here. The washed fruit is put in a high pressure heater and heat-compressed for 2 to 4 hours at a temperature of 110 to 125 ℃ to extract the extract. Alcohol solvents such as methanol and ethanol are not used in the extraction process.

Palm cactus fruit extract in the beverage composition of the present invention contains 0.1 to 20% by weight, preferably 1 to 15% by weight, based on the total amount of the composition. If the content of cactus fruit extract is less than 0.1% by weight, sufficient nutritional and pharmacological effects cannot be expected. If the content of the cactus fruit extract is more than 20% by weight, the pharmacological effect of excessive use is increased, but the taste and quality as an alcoholic beverage or a soft drink is increased. Can drop.

According to the present invention, vitamin C and sweeteners may be added to the palm cactus fruit extract stock as auxiliary ingredients. Vitamin C is preferably contained 0.1 to 0.5% by weight based on the total weight of the beverage composition. Vitamin C acts to enhance the antimicrobial activity of various diseases such as cell respiration promotion, antistress function, antioxidant function, fatigue recovery, cold. The sweetener uses at least one selected from oligosaccharides, fructose, glucose, dextrin and fructooligosaccharide, and preferably oligosaccharides. Sweetener is used 0.1 to 5% by weight based on the total amount of the beverage composition.

The leaf part of palm cactus contains dietary fiber, vitamins and minerals, which are essential for human nutrition, so if a small amount of leaf extract is added to the palm cactus fruit extract, they will cooperate with each other, resulting in the pharmacological and pharmacological effects of health food beverages. The effect can be further enhanced. Palm cactus leaf extract in the health food beverage composition according to the present invention may be added 0.005 to 5.0% by weight.

Cactus leaf extract that can be used in the present invention uses the extracted cactus leaves similarly to the extraction method of the cactus fruit extract described above. In the extraction method of palm cactus according to the present invention, the extract is prepared by applying physical treatment to fresh cactus fruit or leaves as it is, without undergoing the alcohol precipitation fermentation process such as ethanol, and thus retains the active ingredients such as terpenes contained in the cactus. Therefore, if you apply it to beverages can increase the physiological pharmacological effect.

The health food beverage composition according to the present invention includes a soft drink or an alcoholic drink.

The soft drink composition according to the present invention is one or more components selected from the group consisting of components commonly used in beverage compositions in addition to palm cactus fruit and leaf extract, for example, amino acids, flavors, citric acid, sodium bicarbonate, salt, flavorings, and the like. It may further contain.

The amino acid used in the present invention is preferably an amino acid having an internal neurotransmitter action such as glycine, tyrosine, glutamic acid, phenylalanine, asparagine, alanine. The soft drink composition of the present invention may be injected with a small amount of carbon dioxide according to the drinker's preference. However, the amount of carbon dioxide used may be appropriately selected by those skilled in the beverage industry.

The alcoholic beverage composition according to the present invention may further contain conventional alcoholic beverage components such as sweeteners and fragrances as necessary. Palm cactus fruit extract of the present invention promotes alcohol metabolism by decomposing enzymes (alcohol dehydrogenase, aldehyde dehydrogenase) in the liver after alcohol intake, thereby reducing alcohol toxicity in the blood by reducing alcohol toxicity. In addition, alcohol intake can reduce triglyceride levels in the blood. Although the exact mechanism of action of the alcoholic beverage composition of the present invention has not been demonstrated, it promotes alcohol metabolism by increasing the activity of alcohol metabolase alcohol dehydrogenase (ADH) and aldehyde dehydrogenase (ALDH) in the liver. It is believed to alleviate all symptoms of alcoholic beverage intake.

The alcoholic beverage composition according to the present invention can be used as it is, but can be variously formulated into liquids, suspensions, pills, tablets, capsules, powders or soft extracts for convenient use. Such formulations may be prepared using conventional methods known in the art of alcoholic beverages.

Hereinafter, although this invention is demonstrated based on an Example, the technical scope of this invention is not limited to these Examples.

Experimental Example 1.Comparison of Components of Palm Cactus Fruit and Leaf

(1) Comparison of general composition of fruits and leaves of lyophilized palm cactus

(unit: %) division moisture Crude fat Crude protein Ash Crude fiber Availability Fruit 9.30 1.35 4.24 12.12 3.79 69.20 leaf 5.94 1.20 8.52 20.05 6.27 58.02

As shown in Table 1, palm cactus fruit or leaves contain a large amount of dietary fiber, protein and minerals beneficial to the human body. In particular, palm cactus contains 30% of dietary fiber, which is involved in the prevention of constipation and intestinal activation, which is much higher than 1.19-10.35% of cereals, 0.99-7.42% of fresh vegetables, and 0.19-2.19% of fruits. Therefore, when the extracts of palm cactus fruits and leaves are applied to alcoholic beverages or soft drinks, the active ingredients contained in the cactus can be absorbed into the body to obtain nutritional effects and various adult diseases prevention and treatment.

(2) Mineral composition of lyophilized palm cactus

(Unit: dry weight, mg%) division Cactus fruit Cactus leaves Ca 2086.9 4391.2 Mg 800.6 1984.8 Na 539.7 985.4 K 2608.7 19321.1 Fe 12.9 11.3 Mn 2.2 1.4 Cu 0.6 0.6 P 99.6 93.0 sum 6151.2 9400.8

As shown in Table 2, palm cactus fruit and leaves contain a large amount of minerals beneficial to the human body. Therefore, when the extracts of palm cactus fruits and leaves are applied to alcoholic beverages or soft drinks, the inorganic components contained in the cactus can be absorbed into the body to obtain nutritional enhancement effects and various adult diseases prevention and treatment.

(3) Comparison of Phenol and Flavonoid Contents according to Extraction Conditions of Palm Cactus

Extracts of palm cactus fruits and leaves with solvents of 80% methanol at room temperature for 48 hours detected the contents of phenol and flavonoids extracted from cacti as shown in Table 1 below.

Comparison of Phenolic and Flavonoid Contents of Palm Cactus sample yield(%) Phenol Content (ml / g) Flavonoid Content (ml / g) Fruit 80.95% 4.976 1.590 leaf 34.65 1.858 1.290

As shown in Table 3, the cactus fruit extract has a yield of more than two times higher than that of the cactus leaf extract and a content of phenolic substance and flavonoids of 1.5 times or more. Phenolic substances and flavonoids are known to have pharmacological effects such as anti-aging, anticancer and antimutagenic effects. Palm cactus contains about 5% of phenolic substances and flavonoids, which is higher than other foods, such as 0.17% of rice, 0.19% of barley, 0.21% of shiitake mushrooms, 2.21% of red pepper roots, 1.67% of ginger, and 1.06% of walnuts. Much higher. Therefore, when palm cactus fruit extract is applied to a beverage composition, it is expected that these active ingredients will be absorbed into the body to provide anti-aging, anticancer effect, and antimutagenic effect.

Example 1-5 and Comparative Example 1-3

As shown in Table 4, each component is formulated on a 1,000 ml basis using the composition component and the composition ratio. Then, the blended soft drink was prepared according to the conventional beverage production method of the soft drink of Example 1-5 and Comparative Example 1-3.

Example 1 Example 2 Example 3 Example 4 Example 5 Comparative Example 1 Comparative Example 2 Comparative Example 3 Cactus Fruit Extract 0.5 5.0 10.0 15.0 7.0 ― ― ― Cactus Leaf Extract ― 0.5 ― 2.0 3.0 ― ― ― Vitamin c 0.005 0.01 0.1 0.15 0.25 0.39 0.45 ― oligosaccharide 0.1 0.5 ― 1.0 1.5 ― ― ― Citric acid 0.5 0.1 1.0 2.0 0.5 0.5 1.0 2.0 Sodium bicarbonate 0.5 2.0 1.0 5.0 3.0 0.5 2.0 1.0 sweetener ― 8.0 ― 2.0 3.0 5.0 2.0 3.0 Carbon dioxide 1 volume 1 volume 1 volume 1 volume Booty 1 1 volume 1 volume 1 volume Spices Quantity Quantity Quantity Quantity Quantity Quantity Quantity Quantity Purified water Residue * Residual amount Residual amount Residual amount Residual amount Residual amount Residual amount Residual amount

Note) Purified water should be used as the remaining amount necessary to make 100% by weight of the whole.

Experimental Example 2. Palatability Evaluation of Soft Drinks

For the soft drink of Example 1-5 and Comparative Example 1-3 prepared as shown in Table 4 to 100 sensory test personnel was repeated twice to evaluate the degree of preference and the results are shown in Table 5 below.

Inspection method: 5-point scale method

1: dislike 2: dislike 3: normal 4: good 5: very good

Sensory test result of soft drink Example 1 Example 2 Example 3 Example 4 Example 5 Comparative Example 1 Comparative Example 2 Comparative Example 3 color 3.9 4.1 4.2 4.3 4.4 3.6 3.0 3.7 flavor 4.1 4.3 4.3 4.1 4.2 3.4 3.6 3.1 incense 4.0 4.1 4.0 4.2 4.1 3.2 3.7 3.0 touch 4.0 4.1 4.4 3.9 4.1 3.6 3.2 3.2 Overall Symbol 4.0 4.15 4.23 4.13 4.2 3.45 3.38 3.25

From the results of the above table, the refreshing beverages of Examples 1 to 5 according to the present invention containing palm cactus fruit extract were significantly superior to the refreshing beverages of Comparative Examples 1 to 3 without containing palm cactus fruit extract. It can be seen.

Example 6-10 and Comparative Example 4-5

As shown in Table 6, the alcoholic beverage compositions of Example 6-10 and Comparative Example 4-5 were prepared according to the conventional method for preparing alcoholic beverages using the compositional components and the compositional ratios.

(Unit: weight%) Example 6 Example 7 Example 8 Example 9 Example 10 Comparative Example 4 Comparative Example 5 Palm Cactus Fruit Extract 1.0 3.0 5.0 7.0 10.0 ― ― Palm Cactus Leaf Extract ― 1.0 ― 0.5 0.05 ― ― Vitamin c 0.01 ― 0.1 0.3 0.2 ― ― oligosaccharide ― 0.05 1.0 ― 0.8 ― ― Purified water-containing ethanol (purity) Remaining amount (20 degrees) Remaining amount (25 degrees) Residual amount (30 degrees) Remaining amount (35 degrees) Remaining amount (40 degrees) 100 (30 degrees) 100 (40 degrees)

Experimental Example 3 Blood Alcohol Concentration Test

Two healthy men (age: 40 and 48 years, age 75 and 68 kg) were selected for sensory evaluation of alcoholic beverages. Evaluation personnel (A and B) fasted from 10 pm the day before the experiment to the day of the experiment and allowed the water to be freely drinked. In the morning of the experiment, the evaluator was allowed to drink 1 g of alcoholic beverage (Example 8 and Comparative Example 4) per kg of body weight, and after 30 minutes, 1 hour, 4 hours and 6 hours, blood was collected and the alcohol concentration in the blood was measured. Was measured. The measurement results are shown in Table 4 below.

Alcohol level change in human blood division Alcohol concentration (g / l) 30 minutes 1 hour 2 hours 4 hours 6 hours A Example 8 0.502 0.483 0.275 0.154 0.021 Comparative Example 4 0.568 0.642 0.425 0.229 0.085 B Example 8 0.667 0.662 0.514 0.256 0.031 Comparative Example 4 0.923 0.877 0.781 0.385 0.128

From the results in Table 7, the alcoholic beverage of 30 degrees of purity (Example 8) containing palm cactus fruit extract significantly lowered the blood alcohol concentration during alcohol administration than the alcoholic beverage of 30 degrees of purity containing the same (Comparative Example 4). Able to know.

Experimental Example 4. Examination of the hangover symptoms

Twenty healthy men and women of 65 to 70 kg body weight were given the alcoholic beverages (1.5 g / kg) of Example 6-9 and Comparative Example 4-5 to investigate the occurrence of hangover symptoms within 24 hours. Indicated.

Criteria: Headache (0: none, 1: slight headache, 2: severe headache)

Vomiting (0: none, 1: slight nausea, 2: severe nausea, 3: vomiting)

Digestive disorders (0: none, 1: slight indigestion, 2: severe indigestion)

Improvement of hangover symptoms after taking samples in human body headache Vomiting Digestive disorder Example 6 0.5 0.6 0.3 Example 7 0.4 0.7 0.5 Example 8 0.3 0.2 0.1 Example 9 0.2 0.2 0.2 Comparative Example 4 1.4 1.8 1.3 Comparative Example 5 1.2 2.0 1.5

From Table 8, it can be seen that the alcoholic beverage composition of the present invention exhibits excellent hangover symptoms prevention and treatment effects without the risk of side effects by using pure natural extracts of plants without using chemical synthetic materials.

As described above, the health food beverage composition according to the present invention, while maintaining the taste and quality of alcoholic beverages or soft drinks, anti-cancer activity, anti-aging, diabetes due to the intake and absorption of nutritional and pharmacological components contained in palm cactus fruit extract Inhibition, diuretic, cholesterol lowering, osteoporosis, arthritis, cough, bronchial asthma, skin care, constipation can be expected to be excellent.

Claims (3)

A health food beverage composition comprising 0.1-20% by weight of the fruit extract extracted by heating and pressing the palm cactus fruit part at 110 to 125 ° C. with a high pressure heater without an extraction solvent. The health food beverage composition according to claim 1, further comprising one or more selected from palm cactus leaf extract, vitamin C and oligosaccharides. The health food beverage composition according to claim 1 or 2, which is a soft drink or an alcoholic drink.